| 摘要 |
PROBLEM TO BE SOLVED: To devise a method for increasing the content of γ-aminobutyric acid (GABA) in cooked rice consisting essentially of a natural product because a method for ingesting an adequate amount of the GABA from the cooked rice has been devised as one of great advantages to consumers if prophylaxis for life style related diseases such as hypertension can be carried out in daily eating habit and a method for adding glutamic acid to a milled rice with germinated embryo of Akita-komachi (a brand name of Japanese rice) and enriching the GABA, therefore, has been studied; however, in this case, the method is accompanied by operation to add glutamic acid from the outside and treat the rice. SOLUTION: It is found that a soup containing a large amount of natural glutamic acid and milled rice with germinated embryo are kept warm at 60-70 deg.C for 1-3 h and subsequently cooked to thereby abundantly contain γ-aminobutyric acid. The soup is irrespective of the kind thereof if a large amount of glutamic acid is contained. Enzymes of the milled rice with germinated embryo are activated and the seasoned cooked rice with the increased content of the GABA can efficiently be obtained by adding pyridoxal phosphate which is one kind of vitamin to the soup. |
