Development of processing technology for highly functional rice, 3: GABA formation in brown rice by micro-hydration
2004
Satake, T. (Satake Corp., Higashihiroshima, Hiroshima (Japan)) | Fukumori, T. | Liu, H. | Mesaki, T. | Kawano, M. | Sasaki, Y. | Ishiwata, K.
As brown rice was processed to be of about 23% moisture by micro-hydration (at the rate of about 0.5%/h for less than about 17% moisture, or at the rate of 0.5-1.2%/h for above 17% moisture) and left for 12 hours, the content of GABA (gamma-amino butyric acid) increased to 15-20 mg/ 100 g. Moreover, because of lower content of heavy cracked kernels, there were few difficulties in milling process. The content of GABA in milled rice (about 90% milling yield) and germ-retained rice (about 95% milling yield) from this brown rice was about 83% and 91%, respectively. Throughout this research, a new process for producing a highly functional rice product that is of high GABA content and tasty, compared with germinated brown rice, was established.
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