Grain or legume having increased content of functional component and a manufacturing method thereof

a technology of functional components and grains, which is applied in the field of grains or legumes having increased content of functional components and a manufacturing method thereof, can solve the problems of method problems, damage such as rice cracking, and the taste of brown rice is likely to deteriorate, so as to prevent damage to grains, and increase the moisture content of grains

Inactive Publication Date: 2011-06-23
SATAKE CORP
View PDF15 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0018]Furthermore, a stationary step may be provided during the humidification step or before the dehydration step for allowing the grains humidified to stand still for a predetermined time without forcing the grains into an air.
[0021]According to the method of manufacturing grain having an increased content of a functional component of the present invention, the moisture content of raw material grain needs not to be increased to more than 18.5%. Therefore, it is not necessary to use a means for adding water such as soaking grain in water or spray water to grain but it is sufficient to use a humidification means such as application of humidifying air in order to increase the moisture content of grain. In addition, since grain may be humidified at a very slow rate, it is possible to prevent damages of grains such as rice cracking. Furthermore, not only the cost required for increasing the moisture content of grain but also the cost required for drying the grain increased in moisture content can be reduced. Besides this, since the moisture content needs not to be increased to more than 18.5%, grains never germinate. Thus, an appearance change such as a sign of germination never occurs. As a result, the deterioration of taste, which is caused by germination, can be prevented. When brown rice is chosen from the aforementioned grains and milled to white rice, the taste of boiled rice thereof is equivalent to that of general boiled rice.
[0023]Since the moisture content of a raw material needs not to be 20% or more, it is possible to prevent the husk thereof from getting wrinkles. Furthermore, since a raw material is humidified at standstill, unnecessary force (due to stirring or the like) is not applied to the highly humidified raw material, with the result that damages such as rice cracking can be prevented. In addition, it is possible to prevent the taste deterioration caused by high moisture content of a raw material during processing.

Problems solved by technology

However, this method has a problem.
In the processing method for brown rice by rehydration, taste of brown rice is likely to deteriorate.
In addition, damage such as rice cracking may occur.
Since brown rice once dried is rehydrated and thereafter dehydrated again, the manufacturing cost increases compared to general brown rice.
However, it is said that the taste of brown rice with germs, which is obtained by sprouting brown rice is inferior to that of general white rice, as is described, for example, in Japanese Patent Application Laid-Open No. 2005-168444.
However, this method has a problem.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Grain or legume having increased content of functional component and a manufacturing method thereof
  • Grain or legume having increased content of functional component and a manufacturing method thereof
  • Grain or legume having increased content of functional component and a manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0089]As an example of the present invention, “Akitakomachi” (brand name of rice, produced in Akita prefecture, Japan, in 2006) was processed by the manufacturing method of the present invention. Using the humidification / dehydration apparatus 1, brown rice of “Akitakomachi” was humidified at a humidification rate of 0.3% / hour or less (a moisture increasing rate of 0.3% or less per hour) such that the moisture content thereof might not exceed 18.5%. In the humidification operation, the relative humidity of the humidifying air was set at 90% or more. The temperature of the humidifying air was maintained at room temperature for one hour from initiation of humidification operation, then increased to 20° C. for the following one hour, and thereafter increased at a rate of 5° C. per hour like 25° C., 30° C., 35° C. and 40° C. In this way, the temperature of the humidifying air reached 40° C. 5 hours after initiation of the humidification operation. Thereafter, the temperature was raised a...

example 2

[0094]As an example of the present invention, foxtail millet with husk was processed by the manufacturing method of the present invention. Foxtail millet was humidified by the humidification / dehydration apparatus 1 such that the moisture content thereof might not exceed 18.5%. In the humidification operation, the humidifying air having a relative humidity of 90% or more and a temperature of 60° C. was applied for 4 hours for humidification. In this processing for foxtail millet, after completion of the humidification operation, the stationary step was not performed and directly subjected to the dehydration operation. In the dehydration operation, dry air having a relative humidity of 30% and a temperature of 45° C. was applied for 3 hours from initiation of the dehydration operation. Thereafter, the temperature of the dry air was gradually decreased finally to room temperature. In this way, foxtail millet was dried until the moisture content thereof became about 13% to obtain foxtai...

example 3

[0097]As an example of the present invention, millet with husk was processed by the manufacturing method of the present invention. Millet was humidified by the humidification / dehydration apparatus 1 such that the moisture content thereof might not exceed 18.5%. In the humidification operation, the humidifying air having a relative humidity of 90% or more and a temperature of 60° C. was applied for 4 hours for humidification. In this processing for millet, after completion of the humidification operation, millet was not subjected to the stationary operation and directly subjected to the dehydration operation. In the dehydration operation, dry air having a relative humidity of 30% and a temperature of 45° C. was applied for 3 hours from initiation of the dehydration process. Thereafter, the temperature of the dry air was gradually decreased finally to room temperature. In this way, millet was dried until the moisture content thereof became about 13% to obtain millet having an increase...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
temperatureaaaaaaaaaa
temperatureaaaaaaaaaa
volumeaaaaaaaaaa
Login to view more

Abstract

Grain or legume having an increased content of a functional component (γ-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a divisional application of U.S. patent application Ser. No. 12 / 153,375, filed May 16, 2008, the disclosure of which is herein incorporated in its entirety by reference. This application claims the priority benefit of Japanese Application Nos. 131438 / 2007 filed May 17, 2007, 226982 / 2007 filed Aug. 31, 2007 and 059288 / 2008 filed Mar. 10, 2008, the disclosures of which are herein incorporated in their entirety by reference.BACKGROUND[0002]1. Field[0003]The present invention relates to a method of increasing the content of a functional component in grain such as rice or wheat or legume such as soybean or adzuki bean, and grain or legume manufactured by the method.[0004]2. Description of the Related Art[0005]Recently, γ-aminobutyric acid (GABA) has attracted attention as an effective substance for maintaining health or preventing disease by suppressing an increase of blood pressure in human body. Therefore, attempts have b...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/212A23L11/00A23L7/196A23L19/00
CPCA23L1/1025A23L1/2005A23L1/2001A23L1/182A23L7/196A23L7/197A23L11/01A23L11/05
Inventor FUKUMORI, TAKESHIKANEMOTO, SHIGEHARUMIZUNO, HIDENORILIU, HOU QING
Owner SATAKE CORP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap