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Leguminous plants having increased content of functional component and a manufacturing method thereof

The technology of a leguminous plant and a manufacturing method, which is applied in the directions of food ingredients, food science, food preparation, etc., can solve the problems of increased production cost, self-breakage of grains, and reduced taste of brown rice, and achieves the effect of reducing costs and preventing taste reduction.

Active Publication Date: 2014-02-26
SATAKE CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this method of processing brown rice by adding water again, it is considered that the taste of brown rice is reduced, and there is a risk of damage such as cracking of the grain itself.
In addition, since once-dried brown rice needs to be re-added with water, and then dried again after adding water, there is a problem that the production cost is increased compared with ordinary brown rice.

Method used

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  • Leguminous plants having increased content of functional component and a manufacturing method thereof
  • Leguminous plants having increased content of functional component and a manufacturing method thereof
  • Leguminous plants having increased content of functional component and a manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] As one of the examples of the present invention, "Akita Komachi" (Akita Prefecture, Japan, produced in 2006) was processed using the production method of the present invention. Using the above-mentioned humidifying and drying device 1, the moisture of the brown rice of the above-mentioned "Akita Komachi" was humidified at a humidification rate of 0.3% / hour or less (moisture increase of 0.3% or less per hour), so that the moisture did not exceed 18.5%. During the humidification operation, the relative humidity of the humidifying wind is kept at 90% or more, and the temperature of the humidifying wind is kept at room temperature for one hour after the start of humidification, and at 20°C for the next hour. Increase the temperature by 5°C to 25°C, 30°C, 35°C, and then 40°C. After five hours from the start of humidification, increase the temperature of the humidifying wind to 40°C. After that, increase the temperature by 10°C every hour. Finally, ventilation for humidificat...

Embodiment 2

[0097] As one of the embodiments of the present invention, shelled millet was processed using the manufacturing method of the present invention. In the case of millet, it was humidified by the humidifying and drying device 1 so that the moisture content did not exceed 18.5%. During this humidification process, ventilation for humidification was performed for 4 hours with humidification wind with a relative humidity of 90% or higher and a temperature of 60°C. In the processing of the millet described above, the millet was dried by the drying operation without performing the standing process after the humidification operation was completed. In this drying operation, ventilation of dry air with a relative humidity of 30% and a temperature of 45°C was carried out for 3 hours after the start of drying, and then the temperature of the dry air was gradually reduced, and finally lowered to room temperature until it was dried to The water content of the above-mentioned millet was abou...

Embodiment 3

[0103] As one of the embodiments of the present invention, millet with shell was processed using the manufacturing method of the present invention. In the case of millet, the humidification and drying device 1 was also used to humidify the moisture so that the moisture content did not exceed 18.5%. During this humidification process, ventilation for humidification was performed for 4 hours with humidification wind with a relative humidity of 90% or higher and a temperature of 60°C. In the processing of the millet described above, the millet was dried by the drying operation without performing the standing step after the humidification operation. In this drying operation, ventilation of dry air with a relative humidity of 30% and a temperature of 45°C was performed for 3 hours after the start of drying, and then the temperature of the dry air was gradually lowered to room temperature and dried until The moisture content of the above-mentioned millet was about 13%, and the mill...

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Abstract

The present invention provides a manufacturing method of leguminous plants having increased content of functional component, wherein the leguminous plants are raw materials. The manufacturing method comprises the following steps of: a humidification step of humidifying a raw material; and a dehydration step which is performed after the humidification step of drying the raw material. In the humidification step, the raw material is humidified by exposing it to highly humidified air such that the moisture content of the raw material rises within the range of 16.5% to 18.5%. In the dehydration step, the dehydration is performed by reducing the temperature of the air used for the dehydration in a multi-stage or continuous gradual way, so that the moisture content of the raw material recovers to an original state before the humidification step. An object of the present invention is to provide a method of adding water to leguminous plants to increase the amount of gama-aminobutyric acid contained in the leguminous plants without controlling the addition amount of water or stirring the legume during addition of water.

Description

[0001] The present invention is a divisional application with the application date of May 16, 2008, the application number 200810096549.X, and the title of the invention is "cereals or legumes with increased content of functional ingredients and their production methods". technical field [0002] The present invention relates to a method for increasing functional components contained in grains such as rice and wheat or leguminous plants such as soybeans and adzuki beans, and the grains or leguminous plants produced by the method. Background technique [0003] Recently, γ-aminobutyric acid (gamma-aminobutyric acid; GABA) has attracted attention as a substance effective in maintaining health or preventing diseases such as suppressing the rise in blood pressure in the human body. GABA content works. [0004] For example, in Japanese Patent Application Laid-Open No. 2005-52073, it is disclosed that, for example, by adding water, the moisture content of the brown rice reaches 20%...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/305A23L33/175
CPCA23L5/13A23V2002/00A23V2250/038A23L7/196A23L11/03
Inventor 福森武金本繁晴刘厚清水野英则
Owner SATAKE CORP