| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a technique for markedly increasing functional ingredients including γ-aminobutyric acid in rice grains compared with common brown rice even if the amount of moisture added to brown rice is limited to a necessary minimal level and moisture is added at a slow rate. <P>SOLUTION: The technique comprises the following means. Using an apparatus similar in structure to a grain dryer, brown rice under circulating conveyance in the apparatus is blown with high-humidity air and the moisture content of the brown rice is raised to 16.5-18.5 wt.% at a moisture addition rate of 0.1-0.3 wt.%/h. Thereafter, the resultant brown rice is left to stand in the state of halting the airblow and circulating conveyance, thus increasing the functional ingredients including γ-aminobutyric acid in the final brown rice. Such functional ingredient-rich brown rice is produced, and then polished and processed into functional ingredient-rich partially pounded rice, germ-containing rice and polished rice, which are then processed into non-wash partially pounded rice, non-wash germ-containing rice and non-wash polished rice, respectively. <P>COPYRIGHT: (C)2007,JPO&INPIT |
