JP7626449B2 - Rice germinated bodies, method for cultivating rice germinated bodies, and cultivation device for rice germinated bodies - Google Patents

Description

Article 30, paragraph 2 of the Patent Act applies. Website address: http://www.sasj.org/meeting/wm2020_autumn/index.html Posting date: September 15, 2020. Publication name: "Food science and Technology Research, Volume 27, Issue 3, p. 341-349, 2021" Publication date: June 23, 2021.

The present invention relates to rice germinated bodies, a method for cultivating rice germinated bodies, and a cultivation device for rice germinated bodies.

It has been reported that insufficient intake of whole grains and vegetables is a major risk factor for lifestyle-related diseases. The current situation is that consumption of whole grains such as brown rice has not increased because they are more difficult to eat than refined grains and require a long cooking time, and there is a need for technological developments that will promote the intake of whole grains.

For example, brown rice that has been soaked in water for about three days to germinate is commercially available under the name "germinated brown rice." Germinated brown rice is easier to eat than brown rice, and is known to be cooked in the same cooking time as polished rice. Patent Document 1 and Non-Patent Document 1 describe that seeds of grasses and the like that have been germinated by soaking in water for several hours to three days have an increased amount of gamma-aminobutyric acid (GABA), which functions as a neurotransmitter. Non-Patent Documents 2 and 3 describe that germinated brown rice that has been soaked in water for 96 hours to germinate has the highest amount of GABA, and that the amount of GABA decreases when the cultivation time exceeds 96 hours. Patent Document 2 describes a method for increasing gamma-aminobutyric acid in grain seeds such as brown rice, in which grain seeds are placed in a dynamic liquid consisting of water or an aqueous solution with a dissolved oxygen content of 2 mg/L or more and treated for 24 to 144 hours.

Japanese Patent Application Publication No. 08-280394 JP 2019-187394 A

Saikusa et. al., J.Agri.Food Chem., 1994 Caceres et. al., Food Chem., p.407-414, 2014 Kamjijam et. al., J.Cereal Science., 2020

Germinated brown rice is easier to eat than brown rice, but it needs to be cooked before eating. In order to increase brown rice consumption, it is desirable to develop improved foods derived from brown rice that are easy to eat and rich in nutrients. In order to increase brown rice consumption, it is also desirable to simplify the manufacturing method of brown rice-derived foods.

In addition, sprouted vegetables obtained by germinating vegetable seeds for about three days, such as radish sprouts and broccoli sprouts, are commercially available. However, most sprouted vegetables are not designed to be eaten as seeds. Soybean sprouts, a sprouted vegetable, are eaten as seeds, but they do not have green leaves and contain little vitamin C and beta-carotene, which are found in leafy vegetables. Therefore, it has not yet been possible to create sprouted vegetables that can be eaten in their entirety, including the seeds, and that are rich in various nutrients.

One aspect of the present invention aims to provide foods derived from brown rice, etc., that are easy to eat, rich in nutrients, and can be produced easily.

After extensive research, the inventors have discovered that germinated rice plants obtained by cultivating brown rice in water for a specific period of time contain abundant γ-aminobutyric acid, a characteristic of germinated brown rice, and are also rich in vitamin C and β-carotene, which are found in leafy vegetables. They have also discovered germinated rice plants whose seeds, stems and leaves can be eaten raw, something that has not been possible with previous germinated vegetables, and which are also rich in γ-aminobutyric acid, vitamin C and β-carotene.

Furthermore, they discovered that the rice germinated bodies do not need to be cooked and are easier to cook than brown rice and germinated brown rice, which led to the completion of the present invention.

The rice germination body according to one embodiment of the present invention is a rice germination body having an exposed bran layer or endosperm and leaves, and a total length of 25 mm or more or 5 times the seed length or more.

The method for cultivating rice germinated plants according to one embodiment of the present invention is a cultivation method including a cultivation step of cultivating seeds of a plant of the genus Oryza of the family Poaceae, in which the bran layer or endosperm is exposed, in water until the first leaf develops.

The cultivation device for rice germinations according to one embodiment of the present invention is a cultivation device that has a mechanism for holding seeds of a plant of the genus Oryza of the family Poaceae with the bran layer or endosperm exposed in water, and cultivates rice germinations with unfolded leaves in water.

According to one aspect of the present invention, it is possible to provide foods derived from brown rice, etc., that are easy to consume, rich in nutrients, and can be produced simply.

FIG. 4 is a diagram showing an example of a holding mechanism of the cultivation apparatus of the present invention. 1 is a graph showing the amino acid content of rice germinated bodies (using slightly acidic electrolyzed water) cultivated in various media. 1 is a graph showing amino acid content of rice germinants (using distilled water) cultivated in various media. 1 is a graph showing the amino acid content of rice germinations when slightly acidic electrolyzed water or distilled water is used as a medium. FIG. 1 shows the morphology of rice germinations during each cultivation period. 1 is a graph showing the amino acid content of rice germinated bodies during each cultivation period.

[Rice germinated bodies]
The rice germinated body according to this embodiment has exposed bran layer or endosperm and leaves, and has a total length of 25 millimeters (mm) or more, or 5 times the seed length or more. That is, the rice germinated body according to this embodiment can be obtained by cultivating a seed of a plant of the genus Oryza of the family Poaceae, from which the bran layer or endosperm has been exposed by removing the rice husk, until at least the first leaf is developed. The method for cultivating the rice germinated body will be described later.

Examples of plants of the Oryza family include cultivated rice (Oryza sativa) and wild rice (Oryza officinalis), with cultivated rice being preferred. Examples of plants of the Oryza family include paddy rice and upland rice, with paddy rice being preferred. Examples of seeds of plants of the Oryza family include brown rice with the bran layer exposed.

In this specification, the first leaf is the coleoptile. The second leaf refers to the leaf that develops next to the coleoptile, and the third leaf refers to the leaf that develops next to the second leaf. In terms of the content of vitamin C, β-carotene, etc., it is preferable that the leaves possessed by the rice germinating body according to this embodiment are green leaves.

In terms of nutrient content and ease of eating, the rice germination body of this embodiment is preferably in a state before the third leaf is developed, and more preferably in a state where the second leaf is developed.

The total length of the rice germling, which has the first leaf but before the second leaf unfolds, is 25 mm or more, or 5 times the seed length or more.

From the standpoint of ease of eating, etc., it is preferable that the length of the roots of the rice germination body according to this embodiment is less than 15 millimeters (mm) or less than three times the length of the seed.

The rice germinated body according to this embodiment is rich in γ-aminobutyric acid (GABA). The content of γ-aminobutyric acid contained in the rice germinated body according to this embodiment may be 50 milligrams (mg) or more, or may be 100 mg or more, per 100 grams (g) of dry weight of the rice germinated body. γ-Aminobutyric acid is contained in the buds, stems, leaves and seeds of the rice germinated body.

The rice germinated body according to this embodiment is further rich in vitamin C and β-carotene. The content of vitamin C contained in the rice germinated body according to this embodiment may be 20 mg or more per 100 g of buds, stems, and leaves of the rice germinated body. The content of β-carotene contained in the rice germinated body according to this embodiment may be 0.6 mg or more per 100 g of buds, stems, and leaves of the rice germinated body. Vitamin C and β-carotene are contained in the buds, stems, and leaves of the rice germinated body.

The rice germinated body according to this embodiment may be eaten as a seed or as a bud, stem or leaf, or as a whole rice germinated body. It is preferable to eat the whole rice germinated body, since it is possible to ingest γ-aminobutyric acid, vitamin C and β-carotene. The rice germinated body according to this embodiment may be eaten raw as is, or may be cooked by heating or the like.

The rice germinated bodies according to this embodiment are preferably stored so as not to come into contact with air, in order to maintain freshness, etc. Methods for storing rice germinated bodies so as not to come into contact with air include storing rice germinated bodies in water; storing rice germinated bodies in an inert gas; sealing rice germinated bodies together with an oxygen scavenger (e.g., Ageless, manufactured by Mitsubishi Gas Chemical Company); etc.

The rice germinated bodies of this embodiment can provide safe and nutritious food and promote sustainable agriculture, thereby contributing to the achievement of the Sustainable Development Goals (SDGs).

[Packaged rice germination body]
The rice germinated body according to this embodiment includes a plurality of rice germinated bodies and a packaging material, and the rice germinated bodies are packaged in the packaging material.

An example of a packaging material used for the rice germination package is a pouch. Examples of packaging materials include polyethylene, polypropylene, polystyrene, and polyethylene terephthalate.

In order to maintain the freshness of the rice germinations, it is preferable that the rice germinations in the package are not exposed to air. A method for packaging the rice germinations so that they do not come into contact with air can be considered by packaging water and the rice germinations in a packaging material, and placing the rice germinations (preferably the entire rice germinations) in water. Examples of water include pure water, slightly acidic electrolyzed water, and ordinary tap water.

In addition, when packaging the rice germinations, an inert gas may be filled in or an oxygen absorber may be inserted.

The content amount of the rice germinated bodies in the rice germinated body package may be set, for example, according to the distribution unit of the rice germinated bodies. Although not particularly limited, the content amount of the rice germinated bodies is set, for example, within the range of several grams to several kilograms (e.g., less than 10 kg). Several grams or more means, for example, 1 g or more, 5 g or more, 10 g or more, 50 g or more, 100 g or more, 200 g or more, 300 g or more, etc.

[Method of cultivating rice germination bodies]
The method for cultivating rice germinated plants according to this embodiment (hereinafter sometimes abbreviated as "the cultivation method according to this embodiment") includes a cultivation step.

(Cultivation process)
In the cultivation process, rice seeds with the bran layer or endosperm exposed, such as brown rice, are cultivated in water until the first leaf develops.

Examples of water used in the cultivation process include pure water, slightly acidic electrolyzed water, and ordinary tap water. From the standpoint of hygiene, it is preferable to change the water used in the cultivation process every day. By changing the water every day, the oxygen concentration required for cultivating rice germinations can be ensured.

The temperature of the water used in the cultivation process can be set as appropriate, for example, 20 to 30°C. When irradiating light, the cultivation temperature can be set for each irradiated and non-irradiated time. The pH of the water used in the cultivation process can be set as appropriate, for example, 5.0 to 7.0. The water used in the cultivation process can be used without adding nutrients such as trace essential elements and macro-essential elements.

To simplify the cultivation process, cultivation may be performed without circulating water. Also, bubbling of oxygen or air may not be required. Furthermore, cultivation using only water, without using culture media such as urethane and pulp, is preferred in the cultivation process, as it produces rice germinations rich in nutrients including free amino acids such as GABA.

In order to suppress the enzyme activity associated with the germination of rice germination bodies and to suppress mold and aerobic putrefactive bacteria, it is preferable that the entire rice germination bodies are not exposed to air during the cultivation process, and it is even more preferable that the entire rice germination bodies are present in water.

In terms of the amount of nutrients contained in the rice germination body and ease of eating, it is preferable to end the cultivation (harvest the rice germination body) before the third leaf unfolds, and it is more preferable to end the cultivation before the second leaf unfolds. Specifically, the cultivation period is preferably 5 to 19 days, more preferably 6 to 16 days, and even more preferably 7 to 14 days.

Prior to the cultivation process, it is preferable to wash or sterilize the rice seeds with the bran layer or endosperm exposed to an extent that does not damage the germ. Washing of the rice seeds with the bran layer or endosperm exposed can be done, for example, by washing with water. By washing the rice seeds with the bran layer or endosperm exposed before the cultivation process, an increase in the viable bacterial count of rice germinations can be suppressed.

In addition, it is preferable to irradiate light to the rice germinating bodies during the cultivation process, since this will result in green leaves that are rich in β-carotene, vitamin C, and the like. The light to be irradiated may be natural light or artificial light. It is preferable that the light be irradiated for 12 hours or more per day, since this will result in green leaves.

(Other processes)
The cultivation method according to the present embodiment may include other steps in addition to the cultivation step, such as a step of washing the cultivated (harvested) rice germinated bodies.

[Rice germination cultivation device]
The cultivation apparatus for rice germination bodies according to this embodiment (hereinafter sometimes abbreviated as "the cultivation apparatus according to this embodiment") is equipped with a mechanism for holding rice seeds with the bran layer or endosperm exposed underwater, and cultivates rice germination bodies with unfolded leaves underwater.

(Retention mechanism)
An example of a mechanism for retaining rice seeds with the bran layer or endosperm exposed in water (hereinafter abbreviated as "retention mechanism") will be described with reference to FIG.

As shown in FIG. 1, the holding mechanism 1 includes a plurality of compartments 2. The size and number of compartments 2 are not particularly limited as long as they are capable of holding rice seeds with the bran layer or endosperm exposed in water. When irradiating light onto rice germinated bodies, the size of the compartments can be appropriately changed so that the light reaches the entire buds, leaves, and stems of the rice germinated bodies. Examples of components of the holding mechanism 1 include black components, etc.

The compartment 2 of the holding mechanism 1 may hold one rice seed with the bran layer or endosperm exposed, or may hold multiple seeds.

In addition to the holding mechanism 1, the cultivation device according to this embodiment may also include a water tank for holding the holding mechanism 1 in water; a light irradiator for irradiating light to the rice germinating bodies; a water temperature regulator for adjusting the water temperature; etc.

〔summary〕
The rice germinating plant according to this embodiment has exposed bran layer or endosperm and leaves, and has a total length of 25 mm or more or 5 times the seed length or more.

The rice germination body according to this embodiment may have exposed bran layers and leaves.

The rice germination body according to this embodiment may be in a state before the third leaf unfolds.

In the rice germinated body according to this embodiment, the leaves may be green leaves.

The rice germinant of this embodiment may have a root that is less than 15 millimeters long or less than three times the seed length.

The rice germinated body of this embodiment may contain 50 milligrams or more of gamma-aminobutyric acid per 100 grams of dry weight.

The method for cultivating rice germinated plants according to this embodiment includes a cultivation step of cultivating seeds of a plant of the genus Oryza in the family Poaceae, in which the bran layer or endosperm is exposed, in water until the first leaf develops.

In the cultivation step of the method for cultivating rice germinated bodies according to this embodiment, the rice germinated bodies may be irradiated with light.

In the method for cultivating rice germinated plants according to this embodiment, cultivation may be terminated before the third leaf unfolds.

The cultivation device for rice germination bodies according to this embodiment is equipped with a mechanism for holding seeds of a plant of the genus Oryza of the family Poaceae with the bran layer or endosperm exposed in water, and cultivates rice germination bodies with unfolded leaves in water.

The following examples are presented to further explain the embodiments of the present invention. Of course, the present invention is not limited to the following examples, and various details are possible. Furthermore, the present invention is not limited to the above-described embodiments, and various modifications are possible within the scope of the claims. The technical scope of the present invention also includes embodiments obtained by appropriately combining the technical means disclosed. In addition, all of the documents described in this specification are incorporated by reference.

[Evaluation Example 1] Study of medium for sprout brown rice (germinated rice) The brown rice used was the variety "Fukumaru" harvested in the fall of 2018 from Hitachiota, Ibaraki Prefecture. Fukumaru is a paddy rice variety. The weight of 1000 grains of brown rice was 22.1 g. Distilled water (DW) or slightly acidic electrolyzed water (SAEW) was used as the water used for cultivation. The slightly acidic electrolyzed water was produced using a SAEW manufacturing device (SAEW, PURESTER Muclean II, manufactured by Morinaga Milk Industry Co., Ltd.). The ACC (available chlorine concentration) of the slightly acidic electrolyzed water was measured with a water quality meter (AQUAB AQ-202 type, manufactured by Shibata Scientific Co., Ltd.) and set to 30.0 ± 6.0 ppm. The pH of the slightly acidic electrolyzed water was measured using a pH meter (LAQUAact D-7, manufactured by Horiba, Ltd.) and set to 6.00±0.20.

Before cultivation, brown rice was washed with slightly acidic electrolyzed water at 20°C. 15 g of brown rice and 200 mL of slightly acidic electrolyzed water at 20°C were added to a wide-mouthed 250 mL polypropylene container with a cap, and stirred at 50 rpm for 1 minute. The slightly acidic electrolyzed water was replaced, and the same procedure was repeated once more to wash the brown rice. The washed brown rice was placed in a glass Petri dish (diameter 9.5 cm) containing 100 mL of slightly acidic electrolyzed water, and cultivated for 96 hours in a cultivation box (electronic fermenter, SK-10, Taisho Denki Co., Ltd.) at 30°C under natural light. The slightly acidic electrolyzed water was replaced once a day.

The medium for cultivating rice germinated bodies (hereinafter, in the Examples, rice germinated bodies may be referred to as sprout brown rice) was selected based on previous studies (Koyama and Hayashi, 2019; Kusano et al., 2001).
- Urethane (height 2 cm, hydroponic medium; Genuine Memory Store JP)
-Coniferous pulp (2.5 g, Eco-medium; manufactured by Tagawa Co., Ltd.)
- Sterilized rice husks (10.0 g, from the "Fukumaru" variety produced in Hitachiota, Ibaraki Prefecture)
・Rice husk charcoal (10.0 g, manufactured by Omiya Green Service Co., Ltd.)
・Water (100mL, distilled water or slightly acidic electrolyzed water)
All media except water were mixed with 50 mL of water and packed into glass containers (length 7 cm, width 7 cm, height 4 cm). Therefore, the height of the medium containing water was 2 cm. Thirty grains of brown rice that had been confirmed to have germinated were planted in each medium.

Sprout brown rice kernels were grown for 8 days in a plant growth incubator (V11-S01-RGB, MRT Corporation). The 24-h cycle consisted of 12 hours light and 12 hours dark, with temperatures of 30°C during the light period and 20°C during the dark period. Water was changed once a day. The LED luminance was set to 352 μmol/m ² s using a quantum sensor (Apogee MQ-200, Apogee Instrument, USA).

Three independent experiments were performed using 10 different combinations of media and water (five media x distilled water or slightly acidic electrolyzed water). Each cultivation was performed in duplicate with 30 kernels, and a total of 180 sprout brown rice kernels were examined for each combination.

<Measurement of Amino Acid Content>
The content of 24 kinds of amino acids (free amino acids) including GABA (γ-aminobutyric acid) was measured for the harvested sprout brown rice. The amino acid extraction method was performed according to the report by Morita et al. (2017). The sprout brown rice whose dry weight was measured was pulverized using a mill (Silent Millser IFM-S30G, manufactured by Iwatani Corporation). In a 50 mL plastic conical tube, 1.0 g of powder sample and 9 mL of 2% sulfosalicylic acid solution (special grade reagent, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were mixed and stirred for 30 minutes in a warm bath at 25 ° C. Then, it was centrifuged at 5500 rpm for 10 minutes and filtered through a 0.45 μm filter to obtain an extract.

Amino acids were measured using a fully automated amino acid analyzer (JLC-500/V2, manufactured by JEOL Ltd.). A post-column ninhydrin method was performed using 50 μL of sample. The post-column ninhydrin method was set to high separation mode for free amino acids in lithium citrate solution. The content of each amino acid was calculated by comparing the peak area of the standard sample with the peak area obtained from the sample. The standard sample used was a mixture of equal amounts of amino acid mixed standard solution type AN-2 and amino acid standard solution type B (both manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.).

One measurement was performed for each independent experiment, and the results of three measurements were expressed as the mean value/100 g dry weight ± standard deviation.

<Statistical analysis>
Statistical analysis software SPSS version 25 (IBM) was used to calculate the statistically significant difference in amino acid content. For variance analysis, the appropriate test for each parameter was selected, and the Tukey-Kramer method, t-test, and Kruskal-Wallis test were used. The significance level for all tests was set at p<0.05.

The evaluation results are shown in Figures 2 and 3. Figure 2 shows the amino acid content of brown rice sprouts in each medium when slightly acidic electrolyzed water was used for cultivation, and Figure 3 shows the amino acid content of brown rice sprouts in each medium when distilled water was used for cultivation. The vertical axis on the left side of the figure shows the amino acid content, and the vertical axis on the right side shows the GABA content. The horizontal axis of the figure shows the type of medium. The measured amino acids were classified into food functions (Secondary function related to "preference" and Tertiary function related to "bioregulation"), Phenol-related, and Others, and the respective contents are shown.

Amino acids associated with secondary functions include glutamic acid (Glu), threonine (Thr), serine (Ser), proline (Pro), glycine (Gly) and alanine (Ala). Amino acids associated with tertiary functions include GABA, arginine (Arg) and β-aminoisobutyric acid (β-AIBA). Phenol-related amino acids include phenylalanine (Phe) and tyrosine (Tyr). Other amino acids include phosphoserine, taurine, aspartic acid, α-aminobutyric acid, valine, methionine, isoleucine, leucine, β-alanine, monoethanolamine, ornithine, histidine and lysine.

As shown in Figures 2 and 3, brown rice sprouts grown using water (distilled water or slightly acidic electrolyzed water) as the medium had the highest total amount of free amino acids. When water was used as the medium, it was found that GABA was present in particularly high amounts compared to other media.

[Evaluation Example 2] Study of water used as culture medium A comparison was made of the components contained in sprout brown rice when distilled water or slightly acidic electrolyzed water was used as the culture medium. The brown rice was cultivated for 8 days using "Fukumaru" in the same manner as in Evaluation Example 1. Three independent experiments were performed, and each cultivation was performed in triplicate using 30 grains.

The evaluation results are shown in Figure 4. "Water (S)" is the result when slightly acidic electrolyzed water was used, and "Water (D)" is the result when distilled water was used. The vertical axis on the left side of the figure indicates the amino acid content, and the vertical axis on the right side indicates the GABA content. The measured amino acids were classified according to their function as food into secondary function amino acids, tertiary function amino acids, phenol-related amino acids, and other amino acids (Others), and the content of each is shown.

As shown in Figure 4, when slightly acidic electrolyzed water was used as the medium, the GABA content of sprout brown rice was 133 mg/100 gdw (17 times that of regular brown rice), and the total amount of free amino acids was 494 mg/100 gdw (14 times that of regular brown rice). On the other hand, when distilled water was used as the medium, the GABA content of sprout brown rice was 89 mg/100 gdw (11 times that of regular brown rice), and the total amount of free amino acids was 441 mg/100 gdw (12 times that of regular brown rice), and there was no significant difference from when slightly acidic electrolyzed water was used.

The average length of the sprouts of brown rice sprouts when slightly acidic electrolyzed water was used as the medium was 37.3 mm. On the other hand, the average length of the sprouts of brown rice sprouts when distilled water was used as the medium was 34.8 mm, and the sprouts were significantly longer when slightly acidic electrolyzed water was used. Furthermore, almost no roots were observed when distilled water or slightly acidic electrolyzed water was used as the medium.

In addition, the components of sprouts grown using slightly acidic electrolyzed water with an effective chlorine concentration of 43 ppm as the culture medium were compared with those grown using slightly acidic electrolyzed water with an effective chlorine concentration of 30 ppm. The total amount of free amino acids in the sprouts grown using slightly acidic electrolyzed water with an effective chlorine concentration of 43 ppm was greater, and the total amount of free amino acids in the buds and leaves was approximately 2200 mg/100 gdw (cultivation period: 8 days).

[Evaluation Example 3] Study of cultivation period In order to investigate the optimal form of sprout brown rice, the amino acid content of sprout brown rice at various cultivation stages was investigated. Using slightly acidic electrolyzed water as a cultivation medium, sprout brown rice was evaluated at five stages based on the following cultivation periods.
・G0 (brown rice)
・G1 (germinated: sprout length, 3 mm; cultivated for 2-3 days (including germination period))
G2 (incomplete leaf: bud length, 5-15 mm; cultivated for 4 days)
・G3 (first leaf: bud length, 20-30 mm; cultivated for 7 days)
G4 (2nd leaf: bud length, 40-70 mm; cultivated for 14-19 days)
Except for the cultivation period, the same procedures as in Evaluation Example 1 were carried out. In addition, the measurement of amino acid content and statistical analysis were also carried out in the same manner as in Evaluation Example 1.

Figure 5 shows the morphology of brown rice sprouts during each cultivation period. Figure 6 shows the amino acid content of brown rice sprouts during each cultivation period. In Figure 6, the vertical axis on the left side shows the amino acid content, and the vertical axis on the right side shows the GABA content. The horizontal axis shows each cultivation period. The measured amino acids were classified according to their function as food into secondary function amino acids, tertiary function amino acids, phenol-related amino acids, and other amino acids, and the content of each is shown.

Figures 5 and 6 show that G3 sprout brown rice and G4 sprout brown rice contain abundant free amino acids and GABA. The cultivation period for G3 to G4 (cultivation period: 7 to 19 days) corresponds to the period during which the first and second leaves develop.

[Evaluation Example 4] Measurement of viable cell count of sprout brown rice The viable cell count was measured for sprout brown rice obtained by cultivating for 8 days using slightly acidic electrolyzed water as a cultivation medium. The viable cell count was measured for sprout brown rice immediately after cultivation (before washing) and for sprout brown rice washed with running water for 1 minute after cultivation (after washing). 2.5 g of sprout brown rice and 22.5 mL of sterile saline (0.9%) were placed in a sterilized paddle blender (BAGMIXER 100 MiniMix, manufactured by Funakoshi Co., Ltd.) and processed at level 6 for 90 seconds. After processing, 1 mL of the supernatant was diluted with sterile saline (0.9%). 1 mL of the diluted solution was dropped onto a Petrifilm (3M (trademark) AC plate, 3M (trademark) E. coli/CC plate, manufactured by 3M Co., Ltd.) to measure the viable cell count and the presence or absence of coliforms and E. coli.

In addition, the samples treated with the sterilized paddle blender were treated in a water bath at 70°C for 20 minutes, and the viable cell count (spore count) of the supernatant after treatment was measured using a Compact Dry (registered trademark) test kit (manufactured by Nissui Pharmaceutical Co., Ltd.). All media were cultured at 35°C for 48 hours. Three independent experiments were performed for each viable cell count measurement.

The viable cell count and coliform count of the sprout brown rice before washing were 7.6 logcfu/g and 3.2 logcfu/g, respectively, and no E. coli or spore-forming bacteria were detected. These results were equivalent to the viable cell count of germinated sprouts (radish sprouts or broccoli sprouts, etc.) available on the market. The viable cell count of the sprout brown rice after washing was 2.9 logcfu/g, and no coliform, E. coli, or spore-forming bacteria were detected. Since the viable cell count of the washed sprout brown rice was below 6.0 logcfu/g, which is the index for edible fresh state, it was found that sprout brown rice can be eaten raw.

[Evaluation Example 5] Component analysis of sprout brown rice As brown rice, the variety "Fukumaru" harvested in 2020 from Hitachiota, Ibaraki Prefecture was used. As a medium, the same slightly acidic electrolyzed water as in Evaluation Example 1 was used. The brown rice was washed in the same manner as in Evaluation Example 1.

A black container with 256 holes (7 mm deep, 5 mm square on top, 2 mm square on bottom) was used as the cultivation container, each large enough to fit a single rice grain. Washed brown rice was sown in the cultivation container, and the cultivation container was placed in a transparent glass container containing 500 mL of slightly acidic electrolyzed water. One cultivation was performed per experiment, and three independent experiments were conducted. The cultivation environment was the same as in Evaluation Example 1.

<Analysis of Vitamin C>
The vitamin C extraction procedure was carried out according to the conditions reported by the Farmers' Association Food Analysis Center (https://earlybirds.ddo.jp/bunseki/topics/RQFlex/rqvc/rqvc1.html) as follows. The sprouts (3.0 g or 3.5 g) of harvested brown rice sprouts with a sprout length of 2 cm or more and less than 7 cm were cut into small pieces. The cut sprouts were mixed with 15 g of 6% metaphosphoric acid aqueous solution and crushed for 60 seconds using a mill (Silent Millser IFM-S30G, manufactured by Iwatani Corporation). Next, the mixture was filtered using gauze to obtain an extract.

Vitamin C test paper (for 25-450 mg/L) was immersed in the extract and allowed to react for the specified time. The color was then measured using a simple reflectance photometer (RQFlex Plus10, Merck KGaA). One sample of extract was prepared from brown rice sprouts harvested in one cultivation experiment, and measurements were taken three times for each sample. The vitamin C content (mg/100 g) was calculated from the average of the three measurements, taking into account the dilution factor. The results were shown as the average content ± standard deviation.

<Analysis of β-carotene>
The extraction procedure for β-carotene was carried out according to the simplified fractional quantification method reported by Mitsuda et al. (Journal of the Japanese Society of Food Science and Technology, Vol. 49, No. 7, 500-506, 2002) as follows. Fresh sprouts (2.0 g) of harvested brown rice sprouts were cut into small pieces. The cut sprouts and 8 mL of acetone (for spectroscopic analysis, Fujifilm Wako Pure Chemical Industries, Ltd.) were placed in a 50 mL conical tube and crushed using a homogenizer (Homogenizer NS-52K, Microtec Nithion Co., Ltd.). The mixture was then centrifuged at 6000 rpm for 5 minutes, and the supernatant was filtered through a 0.45 μm membrane filter. 8 mL or 5 mL of acetone was added to the residue, and the same operation was repeated until the pigment of the sample was completely dissolved. The resulting extract was adjusted to a constant volume of 100 mL and used as the analysis sample.

The analysis method was according to the simplified fractional quantification method reported by Nagata et al. (Journal of the Japanese Society for Food Science and Technology, Vol. 54, No. 7, 351-355, 2007), and was performed as follows. The visible absorption spectrum from 400 to 600 nm was measured using an ultraviolet-visible spectrophotometer (V-550, manufactured by JASCO Corporation). The β-carotene concentration of the extract (C _β mg/L) was calculated from the absorbance at 443 nm, 492 nm, and 505 nm using the following formula (1). The β-carotene content of the sprout brown rice was calculated from the calculated β-carotene concentration of the extract.

C _β = -1.488A ₄₄₃ +4.844A ₄₉₂ -2.352A ₅₀₅ +0.098
...(1)
The measurement results of vitamin C and β-carotene are shown in Table 1. As shown in Table 1, it was found that sprout brown rice is rich in vitamin C and β-carotene.

The energy content per 100 g of sprout brown rice was also measured using standard methods. The results are shown in Table 2.

[Summary of evaluation example]
From Evaluation Examples 1 to 5, it was found that the method for cultivating rice germinated bodies of the present invention can produce sprout brown rice rich in amino acids and GABA. Furthermore, it was found that sprout brown rice has green leaves and is rich in vitamin C and β-carotene. Therefore, it was shown that sprout brown rice has the nutritional value of germinated brown rice and germinated vegetables.

Evaluation example 4 showed that sprout brown rice can be eaten raw. In addition, it was found that the seeds (brown rice) of sprout brown rice that has been cultivated for 14 days or less are soft and can be eaten even after short cooking times (e.g., stir-frying for a few tens of seconds). As mentioned above, sprout brown rice is rich in nutritional components (vitamin C and β-carotene) and functional components (GABA), and it was found that it can be used, for example, as a functional food for lifestyle-related diseases.

Evaluation examples 1 to 5 were performed using the variety "Fukumaru," but sprout brown rice could also be obtained using "Koshihikari," another rice variety, instead of "Fukumaru."

According to one aspect of the present invention, it is possible to provide germinated rice plants that have enhanced nutritional and functional components compared to germinated brown rice and can be eaten raw or after short cooking. Therefore, the present invention makes it possible to promote the consumption of brown rice.

1 Retention mechanism 2 Compartment

Claims (10)

A plurality of rice germinants and a packaging material,
The plurality of rice germinated bodies have exposed bran layer or endosperm and leaves,
The total length of the plurality of rice germinants is 25 millimeters or more or 5 times the seed length or more;
A rice sprout package , in which the plurality of rice sprouts are packaged in a packaging material . The packaged rice sprouts according to claim 1 , having exposed bran layers and leaves. 3. The packaged rice germinated plant according to claim 1 or 2, in a state before the third leaf is unfolded. The packaged rice germination body according to any one of claims 1 to 3, wherein the leaves are green leaves. The packaged rice germinant according to any one of claims 1 to 4, having a root length of less than 15 millimeters or less than three times the seed length. The packaged rice germination body according to any one of claims 1 to 5, which contains 50 milligrams or more of γ-aminobutyric acid per 100 grams of dry weight. A method for producing a packaged rice germination body , comprising the steps of:
A cultivation step of cultivating seeds of a plant of the genus Oryza of the family Poaceae, in which the bran layer or endosperm is exposed, in water until the first leaf is developed;
A method for producing a packaged rice germination body, comprising: a packaging step of packaging the rice germination body after the cultivation step in a packaging material. The method for producing a packaged rice germinated body according to claim 7 , wherein the rice germinated bodies are irradiated with light in the cultivation step. The method for producing a packaged rice germinated plant according to claim 7 or 8, wherein cultivation is terminated before the third leaf is developed. A cultivation device for rice sprouts to be used in the method for producing a rice sprout package according to any one of claims 7 to 9,
The method includes the steps of: (a) holding seeds of a plant of the genus Oryza (Poaceae) in water, the seeds having a bran layer or endosperm exposed therefrom;
A cultivation apparatus for rice germination, which cultivates rice germination with unfolded leaves in water.

Images