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

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...

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.

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