METHOD FOR FORTIFYING gamma-AMINOBUTYRIC ACID IN BROWN RICE

PROBLEM TO BE SOLVED: To provide the subject method aiming at increasing the GABA (γ- aminobutyric acid) content of brown rice in a short time in view of that even 70 hours-germination time is required in order to increase the GABA content when brown rice is kept warm at around 30 deg.C. SOLUTION: T...

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Bibliographic Details
Main Authors SAGAWAI TAKATSUGU, DAIHISA NAGANORI
Format Patent
LanguageEnglish
Published 20.11.2001
Edition7
Subjects
AGRICULTURE
ANIMAL HUSBANDRY
CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPSOR SEAWEED
FISHING
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
FORESTRY
HORTICULTURE
HUMAN NECESSITIES
HUNTING
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRAPPING
WATERING
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Summary:PROBLEM TO BE SOLVED: To provide the subject method aiming at increasing the GABA (γ- aminobutyric acid) content of brown rice in a short time in view of that even 70 hours-germination time is required in order to increase the GABA content when brown rice is kept warm at around 30 deg.C. SOLUTION: This method for fortifying γ-aminobutyric acid in brown rice comprises passing water into a layer of baked oyster shell calcium preparation, heating the water thus passed through while bubbling air, and then putting the resultant hot water into a brown rice layer to sprout the brown rice to increase the γ-aminobutyric acid content of the brown rice in a short time.
Bibliography:Application Number: JP20000180581