JP3137615B2 - γ-Aminobutyric acid-enriched germinated brown rice and γ-aminobutyric acid-enriched germinated brown rice flour - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a germinated brown rice enriched in γ-aminobutyric acid and a germinated brown rice flour enriched in γ-aminobutyric acid which suppresses a change in quality and is suitable for long-term storage.

[Detailed Description of the Invention]

2. Description of the Related Art γ-Aminobutyric acid has functions such as a neurosuppressive action and a tranquilizing action. It is attracting attention as an effective substance.

In recent years, it has been known that γ-aminobutyric acid is contained in embryos, and methods for accumulating γ-aminobutyric acid have been disclosed (JP-A-7-213252, JP-A-9-238650). ).

[0004] The applicant of the present invention discloses that germ rice contains pyridoxal phosphate and / or sodium pyridoxal phosphate,
A γ-aminobutyric acid-enriched rice having an increased content of γ-aminobutyric acid by adding glutamic acid and / or sodium glutamate and a processed food thereof have been proposed (Japanese Patent Application No. 11-92737), and the germination process of brown rice. And the production of γ-aminobutyric acid.

[0005]

The applicant of the present application describes the necessity of increasing consumption of brown rice, which is rich in vitamins, minerals and dietary fiber, and is considered to be a healthy food.
Brown rice has the drawback that a pressure cooker is required for cooking, and other methods require time to cook. In addition, brown rice is not easily used by Japanese people who are accustomed to the taste of polished white rice, and their consumption is extremely limited.

[0006] Among the foods that the Japanese eat daily, rice is consumed in a considerable amount as a staple rice. Eating γ-aminobutyric acid-enriched germinated brown rice as this cooked rice or an alternative food can provide a constantly desirable amount of γ-aminobutyric acid.
Aminobutyric acid, vitamins, minerals, and dietary fiber become available.

[0007] As shown in FIG. 3, vitamin B1 in brown rice is 0.43 mg when stored for one year and seven months and stored at room temperature.
Approximately halved from 0.23mg to 0.22mg, and about 21% reduction from 0.43mg to 0.34mg in cold storage at 13 ° C and 70% humidity.
0.43mg to 0.3 at low temperature storage at 10 ℃ and humidity 80%
It is reduced by about 25 percent to 2 mg. If stored at low temperature, quality deterioration is reduced, but there is a drawback that the cost is increased. Therefore, prevention of deterioration due to storage and reduction of management and maintenance costs are required.

[0008] The present invention provides γ-aminobutyric acid-enriched germinated brown rice capable of ingesting useful components of brown rice such as vitamins, minerals, dietary fiber and the like and γ-aminobutyric acid, and γ capable of minimizing quality deterioration due to long-term storage. -To provide aminobutyric acid-enriched germinated brown rice flour.

[0009]

The gamma-aminobutyric acid-enriched germinated brown rice of the present invention is obtained by germinating and growing brown rice by immersing brown rice in water having a dissolved oxygen concentration of at least 20 ppm and maintaining the germination temperature at a germination temperature for a predetermined time. γ-aminobutyric acid is enriched, and preferably, brown rice is immersed in water having a dissolved oxygen concentration of 20 ppm or more to maintain the germination temperature at a predetermined time of 90 hours to 1 hour.
20 hours.

[0010] The gamma-aminobutyric acid-enriched germinated brown rice flour of the present invention is germinated and grown by immersing brown rice in water having a dissolved oxygen concentration of 20 ppm or more and maintaining the germination temperature for a predetermined time. After enriched with γ-aminobutyric acid, dried at a predetermined temperature and pulverized, preferably, brown rice is immersed in water having a dissolved oxygen of 20 ppm or more and maintained at the germination temperature for 90 hours. To 120 hours, and the predetermined temperature for drying the germinated brown rice enriched in γ-aminobutyric acid is 50 to 57 ° C.

[0011] As germinated and grown brown rice, γ-aminobutyric acid is enriched and brown rice is germinated, making it easier to cook and expanding the range of applications for cooking. In addition, if the germinated brown rice is dried and ground to form germinated brown rice flour, it can be processed into more foods, and the useful components of brown rice and γ-aminobutyric acid can be ingested.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, preferred embodiments of the gamma-aminobutyric acid-enriched germinated brown rice and the gamma-aminobutyric acid-enriched germinated brown rice flour of the present invention will be described in detail.

The gamma-aminobutyric acid-enriched germinated brown rice of the present invention comprises:
Γ-aminobutyric acid is enriched by germinating brown rice, and the γ-aminobutyric acid-enriched germinated brown rice is dried,
Pulverized to obtain γ-aminobutyric acid-enriched germinated brown rice flour.

As conditions for germinating brown rice, it is desirable to immerse and grow in water containing a large amount of dissolved oxygen (about 20 ppm). Water temperature is 30 ~ 33 ℃ suitable for rice germination
Is desirably about 32 ° C. In order to remove waste components generated during cultivation after immersion, to suppress the growth of microorganisms, and not to rot, it is desirable to exchange water every about 6 hours during cultivation. When using ordinary tap water having about 7 ppm of dissolved oxygen, water exchange is required about every two hours.

The obtained γ-aminobutyric acid-enriched germinated brown rice is dried and pulverized to obtain γ-aminobutyric acid-enriched germinated brown rice at a temperature of 50 to 57 ° C, more preferably about 55 ° C.
After drying for 20 to 22 hours using a dryer, 1
A fine powder of 50-180 mesh is obtained. <Example 1> Brown rice was washed with water, and the dissolved oxygen (21 times) of ordinary tap water was approximately three times.
(ppm or more) using Shakitto (vegetable freshness management system manufactured by M & M Co., Ltd.)
While exchanging water every 6 hours on the way at
Germination was promoted by immersion for 6 hours. After that, while changing the water every 6 hours on the way, the indoor temperature and the growth box were both 32 ° C.
The rice was grown for 120 hours to germinate brown rice.

The resulting germinated brown rice is dried in a dryer at 55 ° C.
Dry for 20 to 22 hours, 150-180 by milling machine
The powder was fine mesh.

Approximately 2 g of germinated brown rice (Akitakomachi, Hitomebore / Kyoyoshiki blended rice, both produced in the prefecture, same hereafter) are weighed, heated in a microwave oven (730 W) for 45 seconds, distilled water 15 ml, 40% trichloroacetic acid 1 ml.
And milled for about 10 minutes, 3000 rpm, 10 ° C.
After centrifugation for 0 minutes, the supernatant was filtered through Millipore (0.5 μl). The obtained sample was analyzed with an amino acid analyzer (a fully automatic high-speed amino acid analyzer, manufactured by JEOL Ltd.).
The change in the amount of γ-aminobutyric acid was measured every 12 hours of growing brown rice. The results are shown in Table 1 and FIG.

[0018]

[Table 1]

In both Akitakomachi and Hitomebore / Kiyoshinoki blended rice, there is a tendency for the amount of γ-aminobutyric acid to increase as the growing time increases. In particular, the increase amount of Akitakomachi reached 8.4 times after 120 hours. γ-
Taking into account the increase in the amount of aminobutyric acid and the transition of the contents of vitamins and minerals accompanying germination, it is preferable to grow them for about 90 hours.

Next, Table 2 shows a comparison of the components of germinated brown rice powder and brown rice.

[0021]

[Table 2]

The germinated brown rice flour is based on analysis No. 44050181 of the Japan Food Research Laboratories, and the brown rice is based on a food analysis table (published by Women's Nutrition University).

Calcium, iron, vitamin B2
Table 3 shows that the water content was recalculated assuming that the water content was 0. As is clear from the table, calcium, iron, vitamin B2, and γ-aminobutyric acid are all contained more in germinated brown rice flour than in brown rice, and vitamin B2 and γ-aminobutyric acid are particularly contained more.

[0024]

[Table 3]

The recommended daily intake of γ-aminobutyric acid is 30.
mg (Wakasa November 1998 issue, p. 79). It is necessary to eat a little less than 300g of brown rice in order to ingest the required daily amount of γ-aminobutyric acid from brown rice. Can be ingested. The excess of vitamin B2 is excreted in the urine, so there is no problem even if it is overdose.

Next, Table 4 and FIG. 2 show changes in vitamin B1 in γ-aminobutyric acid-enriched germinated brown rice flour during storage.

[0027]

[Table 4]

As shown in Table 4 and FIG. 2, after the rice produced in 1997 was made into germinated brown rice and stored at room temperature for 2 years, the vitamin B1 was 0.30 mg / 100 mg. 0.33mg of vitamin B1 in flour
When the germinated brown rice powder is stored at room temperature for 2 years, only about 9% is reduced, and the amount of vitamin B1 of brown rice stored at room temperature for 1 year and 7 months is reduced by about half to 13 ° C., humidity 70% or 1%.
Approximately 21% to 25% for brown rice stored at 0 ° C and 80% humidity
The reduction of vitamin B1 is suppressed as compared with the reduction of%.
As described above, when γ-aminobutyric acid-enriched germinated brown rice is heated and pulverized into γ-aminobutyric acid-enriched germinated brown rice, it can be stored at room temperature and economically preserved.

[0029]

As is apparent from the above description, the germinated brown rice enriched with γ-aminobutyric acid and the germinated brown rice enriched with γ-aminobutyric acid according to the present invention show that γ is obtained by germinating brown rice.
-Enriched aminobutyric acid, and dried and pulverized γ-aminobutyric acid-enriched germinated brown rice to obtain γ-aminobutyric acid-enriched germinated brown rice, so that γ-aminobutyric acid is enriched with germination of brown rice And germinate brown rice, making it easier to cook, expanding the range of applications for cooking, and drying and germinating brown rice.
If crushed into germinated brown rice flour, it can be processed into more foods, and the useful components of brown rice and γ-aminobutyric acid can be ingested and are suitable for storage.

[0030]

[Brief description of the drawings]

FIG. 1 is a graph showing changes in γ-aminobutyric acid with growing time of brown rice.

FIG. 2 is a graph showing changes in vitamin B1 of germinated brown rice flour during storage.

FIG. 3 is a graph showing changes in vitamin B1 in brown rice depending on storage temperature conditions.

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Claims (5)

(57) [Claims] A γ-amino acid characterized in that the brown rice is germinated and grown by immersing the brown rice in water having a dissolved oxygen concentration of 20 ppm or more and maintaining the germination temperature for a predetermined time, thereby enriching γ-aminobutyric acid. Butyric acid-enriched germinated brown rice. 2. The γ-cell according to claim 1, wherein the predetermined time for immersing the brown rice in water having a dissolved oxygen concentration of 20 ppm or more and maintaining the germination temperature is 90 hours to 120 hours.
Germinated brown rice enriched with aminobutyric acid. 3. The brown rice is germinated and grown by immersing the brown rice in water having a dissolved oxygen concentration of 20 ppm or more and maintaining the germination temperature for a predetermined time to enrich γ-aminobutyric acid. A gamma-aminobutyric acid-enriched germinated brown rice flour characterized by being dried at a temperature and ground. 4. The γ-product according to claim 3, wherein the predetermined time for immersing the brown rice in water having a dissolved oxygen of 20 ppm or more and maintaining the germination temperature is 90 hours to 120 hours.
Germinated brown rice flour enriched with aminobutyric acid. 5. The γ-aminobutyric acid-enriched germinated brown rice flour according to claim 3, wherein the predetermined temperature for drying the γ-aminobutyric acid-enriched germinated brown rice is 50 to 57 ° C.