GENERATION OF gamma-AMINO BUTYRIC ACID BY SOUP AND MILLED RICE WITH EMBRYO

• Main Authors: TAKAHASHI MAKIO, DAIHISA NAGANORI, SUGAWARA MARI
• Format: Patent
• Language: English
• Published: 18.12.2001
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; 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

PROBLEM TO BE SOLVED: To answer to a strong requirement for increasing the amount of GABA (γ-amino butyric acid) in cooked rice by using a naturally derived material, as consumer's merits are large if habit diseases such as hypertension, and the like, are prevented by food habits and one of solutions is considered to take a suitable amount of GABA from cooked rice and a method for enriching GABA by adding glutamic acid to hulled rice with embryo named Akitakomachi (a famous brand of Japanese rice) but the operation is accompanied by the addition of glutamic acid from outward. SOLUTION: It is found that an amount of γ-amino butyric acid is enriched by keeping a soup containing a large amount of natural glutaminc acid and hulled rice with embryo at 60-70 deg.C for 1-3 hours and subsequently cooking the rice. Any soup containing a large amount of glutamic acid is suitably used. Seasoned rice is obtained by adding pyridoxalphosphate as a kind of vitamin to the soup to activate enzymes in the hulled rice with embryo and effectively increase the content of GABA.