Germinated brown rice and method for producing the same

Abstract

To provide germinated brown rice with a high total polyamine content, which allows daily intake of a large amount of polyamines, and a method for producing the same.SOLUTION: Germinated brown rice having a high total polyamine content, where the total polyamine content is 4-7 mg per 100 g of germinated brown rice.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to germinated brown rice and a method for producing the same, and more particularly to germinated brown rice having a high total polyamine content and a method for producing the same. [Background technology]

[0002] Polyamines are a general term for hydrocarbons with two or more amino groups in the molecule. Polyamines are found in the cells of all living organisms and are involved in cell growth and proliferation, as well as cellular vital activities (protein synthesis and gene expression), and have various functions, including anti-inflammatory and antioxidant effects, anti-glycation, and lifespan extension. Polyamines are biosynthesized from amino acids in the body, but it is known that polyamine concentrations in the body decrease with age, making them attractive as anti-aging ingredients. Polyamines with various structures exist in living organisms, and typical polyamines are known to be putrescine, spermidine, and spermine. In cells, they are synthesized from arginine in the following order: ornithine, putrescine, spermidine, and spermine. Because polyamines have small molecular weights and are easily absorbed from the intestinal tract, ingesting polyamines themselves is more effectively absorbed into the body than ingesting arginine or ornithine, which are upstream in the polyamine biosynthetic pathway (Non-Patent Document 1).

[0003] Polyamines are found in large amounts in foods such as wheat germ and soybeans (Non-Patent Document 2), and although polyamine-containing raw materials extracted from wheat germ and the like are commercially available, none contain high amounts (Non-Patent Document 3).Polyamines are also found in white rice, brown rice, and germinated brown rice, which are consumed in large amounts on a daily basis, but in small amounts (Non-Patent Document 4).

[0004] Furthermore, a method for producing germinated brown rice has been disclosed in which dried brown rice, the moisture content of which has been adjusted to 10-15%, is treated with a mist of water droplets with a particle size of 0.1 mm or less, and slowly hydrated at a rate of 0.5-2.0% / h to a moisture content of 20-30%, and the resulting grains are then placed in a tank and conditioned for 2-15 hours while introducing outside air into the tank for ventilation (Patent Document 1). However, there is no mention of increasing the total polyamine content in brown rice. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 4409879 [Non-patent literature]

[0006] [Non-Patent Document 1] Combi Corporation, "Soypolia (registered trademark) (polyamine)", [online], Combi Corporation Life Science Division, [searched February 8, 2024], Internet<URL:https: / / www.combi.co.jp / f-foods / products / soypolya / index.html> [Non-patent document 2] Combi Corporation, "Polyamine Content in Soybean and Other Foods," [online], Combi Corporation Life Science Division, [Retrieved February 8, 2024], Internet<URL:https: / / www.combi.co.jp / f-foods / products / soypolya / soy_04.html> [Non-patent document 3] Toyobo Co., Ltd., "PHYTOPOLYAMINE (registered trademark)", [online], Toyobo Co., Ltd. Bio Business Division, [searched February 8, 2024], Internet<URL:https: / / www.toyobo.co.jp / products / cosme / category / phytopolyamine / index.html> [Non-patent document 4] AtiyaA. M. et al., Polyamines in foods: development of a food database. Food Nutr. Res.55,3402 (2011) Summary of the Invention [Problem to be solved by the invention]

[0007] Polyamines, which have anti-aging properties, are found in large amounts in foods such as wheat germ and soybeans, but it has been difficult to regularly consume these foods. Polyamine-containing ingredients extracted from wheat germ and other sources can be efficiently ingested by processing them into supplements, but this has been difficult to accept from natural-oriented consumers who prefer organic foods and natural ingredients. Furthermore, while many people consume large amounts of white rice, brown rice, and germinated brown rice daily as staple foods, the low total polyamine content has been an issue. Therefore, in order for everyone to ingest polyamines on a daily basis, there has been a demand for rice, brown rice, and germinated brown rice with a high total polyamine content.In particular, since brown rice and germinated brown rice have a higher total polyamine content than white rice, there has been a demand for brown rice and germinated brown rice with a high total polyamine content in order to efficiently ingest polyamines on a daily basis. Therefore, an object of the present invention is to provide germinated brown rice having a high total polyamine content and a method for producing the same. [Means for solving the problem]

[0008] The present invention relates to the following. [1] Germinated brown rice with a high total polyamine content, with a total polyamine content of 4 to 7 mg per 100 g of germinated brown rice. [2] Germinated brown rice according to [1], containing at least one polyamine selected from the group consisting of putrescine, spermidine, and spermine. [3] Germinated brown rice according to [2], wherein the putrescine content is 1.8 to 4.4 mg per 100 g of germinated brown rice. [4] A method for producing germinated brown rice, comprising a hydration step in which dried brown rice whose moisture content has been adjusted to approximately 15% is hydrated with an aqueous solution containing amino acids to obtain hydrated brown rice, and a conditioning step in which the hydrated brown rice is conditioned under aeration conditions to obtain germinated brown rice. [5] A method for producing germinated brown rice according to [4], wherein in the hydration step, water is added at a rate of less than 0.5% / h until the moisture content of the dried brown rice reaches 17%, so that the moisture content of the hydrated brown rice after hydration is in the range of 20 to 30%. Once the moisture content of the dried brown rice exceeds 17%, the hydration rate is gradually increased at a rate of 0.5 to 2.0% / h. [6] A method for producing germinated brown rice described in [4] or [5], in which in the hydration step, mist-like water droplets with a particle diameter of 0.1 mm or less are attached to the surface of the dried brown rice, and hydration is carried out slowly. [7] The method for producing germinated brown rice according to any one of [4] to [6], wherein the amino acid is ornithine. [8] The method for producing germinated brown rice according to any one of [4] to [7], wherein the amount of ornithine added is 1 to 600 mg per 100 g of the dried brown rice. [9] The method for producing germinated brown rice according to any one of [4] to [8], wherein the conditioning step involves conditioning the hydrated brown rice for 2 to 24 hours.

[10] A method for producing germinated brown rice according to any one of [4] to [9], wherein in the conditioning step, the hydrated brown rice is conditioned while taking in outside air into the conditioning atmosphere for ventilation.

[11] Germinated brown rice obtained by a method for producing germinated brown rice, which includes a hydration step in which an aqueous solution containing amino acids is added to dried brown rice whose moisture content has been adjusted to approximately 15%, and a conditioning step in which the hydrated brown rice is conditioned under aeration conditions to obtain germinated brown rice. [Effects of the Invention]

[0009] According to the present invention, germinated brown rice with a high total polyamine content and a method for producing the same are provided. This germinated brown rice can be consumed by anyone, including those who are nature-conscious. Furthermore, by consuming this germinated brown rice, it is possible to ingest a large amount of polyamines on a daily basis, which is expected to have an anti-aging effect in the body. [Brief explanation of the drawings]

[0010] [Figure 1] FIG. 1 is a graph showing the relationship between the amount of ornithine enriched in brown rice (ornithine enrichment) by the trace-water addition method and the putrescine content of the resulting germinated brown rice. [Figure 2] Figure 2 is a graph showing the relationship between the amount of ornithine enriched when brown rice is enriched with ornithine (ornithine enrichment) using a trace amount of water method and the total polyamine content of the resulting germinated brown rice. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described below with reference to embodiments, but the present invention is not limited to the following embodiments.

[0012] [Germinated brown rice with increased total polyamine content] The present invention relates to germinated brown rice with an increased total polyamine content. The total polyamine content is preferably 4 to 7 mg, more preferably 4.8 to 6.8 mg, and even more preferably 5.2 to 6.6 mg per 100 g of germinated brown rice. The moisture content of germinated brown rice with an increased total polyamine content is usually 10 to 18%, preferably 12 to 18%, and more preferably 13 to 16%. If the moisture content is less than 10%, the germinated brown rice grains are prone to cracking and breakage, which can impair the taste of cooked germinated brown rice. On the other hand, if the moisture content exceeds 18%, mold and bacteria are more likely to grow, causing storage problems.

[0013] [Polyamine] The polyamine is not particularly limited as long as it is a hydrocarbon having two or more amino groups in the molecule, but putrescine, spermidine, and spermine are preferred, and among these, putrescine is more preferred.

[0014] [Method for producing germinated brown rice with increased total polyamine content] The method for producing germinated brown rice having an increased total polyamine content according to the embodiment is as follows: (A) A hydration process in which an aqueous solution containing amino acids is added to dried brown rice whose moisture content has been adjusted to about 15% to obtain hydrated brown rice; (B) A conditioning step in which the hydrated brown rice is conditioned under aeration conditions to obtain germinated brown rice. There are no particular limitations on the method as long as it comprises steps (A) and (B), but for example, germinated brown rice can be obtained using a spray water adding device such as that shown in Japanese Patent No. 4409879.

[0015] (A-1: Adjusting the moisture content of dried brown rice) The moisture content of the dried brown rice is preferably adjusted to 10 to 18%, more preferably 12 to 18%, and even more preferably 13 to 16%.

[0016] (A-2: Adding water to an aqueous solution containing amino acids) In the hydration process, dried brown rice with a moisture content of approximately 14-15% is prepared. This dried brown rice is then slowly hydrated so that the moisture content after hydration is in the range of 20-30%. This slow hydration process is preferably carried out at a rate of less than 0.5% / h until the moisture content of the dried brown rice reaches 17%, to avoid grain denaturation such as cracking. Once the moisture content of the dried brown rice exceeds 17%, the hydration rate is gradually increased to a rate of 0.5-2.0% / h. A preferred hydration method is to spray an aqueous solution containing amino acids onto the surface of the brown rice in the form of mist-like droplets, with the diameter of the mist-like droplets preferably being 0.1 mm or less.

[0017] The amino acid is a polyamine precursor amino acid, and specific examples of the amino acid include ornithine, arginine, and citrulline, with ornithine being particularly preferred.

[0018] (A-3: Ornithine) Ornithine may be in the free form or in the form of a salt. Ornithine may be in the L-form, D-form, DL-form, or a mixture thereof, but is preferably in the L-form from the viewpoint of physiological functions. Examples of ornithine salts include acid addition salts, metal salts, ammonium salts, organic amine addition salts, and amino acid addition salts. Examples of the acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate, and phosphate, and organic acid salts such as acetate, maleate, fumarate, citrate, malate, lactate, α-ketoglutarate, gluconate, and caprylate. Examples of metal salts include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt, and zinc salt. Examples of ammonium salts include salts of ammonium and tetramethylammonium. Examples of organic amine addition salts include salts of morpholine and piperidine. Examples of the amino acid addition salts include salts of glycine, phenylalanine, lysine, aspartic acid, and glutamic acid. Among these, sodium salt and hydrochloride are preferred, with hydrochloride being more preferred. The free ornithine and its salts can be used alone or in combination of two or more. Ornithine can be obtained, for example, by a method of isolating and purifying from animals and plants containing them, chemical synthesis, fermentation production, etc. Alternatively, commercially available products can be used. The amount of ornithine added is preferably 1 to 600 mg, more preferably 5 to 400 mg, and even more preferably 25 to 300 mg per 100 g of dried brown rice.

[0019] (B) Hydrated brown rice conditioning process After the addition of water, the hydrated brown rice is transferred to a tempering atmosphere, for example, a tank, and tempered under aeration conditions. The tempering time is preferably 20 to 28 hours, more preferably 22 to 26 hours, and even more preferably 23 to 25 hours. The optimum environmental temperature during this tempering is usually 16 to 24°C, and an even more suitable environment can be achieved by introducing outside air into the tank for ventilation. The water temperature is that of tap water, and pH adjustment is not necessary. A room temperature of around 20°C is sufficient for the entire process. However, the temperature setting during tempering for polyamine enrichment is not limited to this, and can be set anywhere within the range of 10 to 60°C. After tempering, the grains (germinated brown rice) are dried by a normal drying method to a moisture content suitable for milling, and then milled. Alternatively, the high-moisture grains after tempering are milled while still retaining their high moisture content. Alternatively, the grains after tempering may be processed into parboiled rice or pregelatinized rice by applying appropriate heat without milling.

[0020] [Modification of the method for producing germinated brown rice with increased total polyamine content] In the method for producing germinated brown rice with an increased total polyamine content described above, the brown rice is not particularly limited. However, it is preferable to use brown rice harvested from rice plants that have been subjected to environmental stresses such as low temperature and flooding, and plant hormone treatments such as abscisic acid treatment, on the 7th day after germination, to increase the content of putrescine, a type of polyamine. (Other embodiments) As described above, the present invention has been described by way of the embodiments, but the descriptions and drawings that form part of this disclosure should not be understood as limiting the present invention. Various alternative embodiments, examples, and operating techniques will become apparent to those skilled in the art from this disclosure. [Example]

[0021] The present invention will be described in more detail below with reference to Examples, Comparative Examples, and Reference Examples, although the scope of the present invention is not limited to these Examples, Comparative Examples, and Reference Examples.

[0022] (raw materials) In the examples, the following raw materials were used: Brown rice: Product name: "Kirara 397 Brown Rice from Hokkaido, 2022 Harvest," available from the Hokuren Agricultural Cooperative Association Ornithine: Product name: L-Ornithine Hydrochloride Kyowa (ground product), manufactured by Kyowa Hakko Bio Co., Ltd.

[0023] (Test Example 1) 1. Sample Preparation (Example 1: Micro-hydration method) (1) 1000g of dried brown rice, the moisture content of which had been adjusted to about 15%, was sprayed with 16ml of 2% ornithine solution for 1 minute every hour, depositing mist-like ornithine-containing droplets with a particle size estimated to be 0.1mm or less on the surface of the dried brown rice. The spraying time of the 2% ornithine solution was approximately 14 hours. Specifically, hydration was carried out slowly so that the moisture content of the hydrated brown rice after hydration was in the range of 20-30%. This slow hydration process was carried out at a rate of less than 0.5% / h until the moisture content of the dried brown rice reached 17%, and then the hydration rate was gradually increased to 0.5-0.9% / h once the moisture content of the dried brown rice exceeded 17%. The moisture content of the resulting hydrated brown rice was 28.79%. The water absorption rate of the obtained hydrated brown rice was 13.02% of the mass of the hydrated brown rice. Since 2% of this water absorption rate was ornithine hydrochloride, it was estimated that the hydrated brown rice contained 260 mg / 100 g of ornithine hydrochloride. (2) The rice was tempered for 24 hours at room temperature while taking in outside air and ventilating, promoting germination of the hydrated brown rice and obtaining germinated brown rice. (3) After tempering, the grains (germinated brown rice) were dried using a conventional drying method to a moisture content suitable for milling, and then milled. (4) The germinated brown rice was frozen and stored at −20° C. The frozen samples were used as analytical specimens.

[0024] (Comparative Example 1: Immersion Method) (1) 100 g of dried brown rice, previously adjusted to approximately 15% moisture, was hydrated by soaking it in 200 g of a 2% ornithine aqueous solution for 24 hours, allowing the dried brown rice to germinate. The brown rice absorbed water during this germination process, resulting in the incorporation of ornithine into the dried brown rice. The moisture content of the hydrated brown rice was 33.74%. The water absorption rate of the hydrated brown rice was 17.97% of the mass of the hydrated brown rice. Since 2% of this water absorption rate was ornithine hydrochloride, it was estimated that the hydrated brown rice contained 359 mg / 100 g of ornithine hydrochloride. (2) The rice was then washed to remove amino acids adhering to the surface of the germinated brown rice. (3) The germinated brown rice was frozen and stored at −20° C. The frozen samples were used as analytical specimens.

[0025] (Example: Dried brown rice with 15% moisture) The sample was dried brown rice whose moisture content had been adjusted to about 15%.

[0026] 2.Analysis method (Moisture measurement) The moisture content of dried brown rice, hydrated brown rice, and germinated brown rice was measured using a heat-drying moisture meter (manufactured by A&D Co., Ltd., model number: MX-50). (Water absorption rate of brown rice) The water absorption rate of hydrated brown rice was determined as the difference in moisture content (%) between the hydrated brown rice hydrated by spraying or soaking and the moisture content (%) of the dried brown rice before hydration. (Quantitative method for putrescine and polyamines) The putrescine content and total polyamine content of the samples were quantified by high-performance liquid chromatography mass spectrometry at a measurement institution (Japan Food Research Laboratories, a general incorporated foundation). The total polyamine content was defined as the sum of the putrescine, spermidine, and spermine contents of the sample. The analytical conditions for high performance liquid chromatography mass spectrometry are as follows. Column: CAPCELL-PAK C 18 UG-120, 4.6 x 100 mm Mobile phase: A 0.01 mol / L ammonium acetate solution B Acetonitrile gradient 0~15 minutes B solution 50% 15~35 minutes B solution 50→80% 35~45 minutes B liquid 80% Flow rate: 1.0ml / min Fluorescence excitation wavelength: 365 nm Fluorescence measurement wavelength: 510 nm (Calculation of putrescine content and total polyamine content) The putrescine content and total polyamine content obtained by high-performance liquid chromatography-mass spectrometry were converted to 15% moisture content of brown rice.

[0027] 3.Results The results obtained in Test Example 1 are shown in Table 1. The contents of ornithine and putrescine, and the total content of polyamines are shown per 100 g of germinated brown rice.

[0028] [Table 1]

[0029] As can be seen from Table 1, Example 1 had the highest putrescine content and total polyamine content compared to Comparative Example 1 and Reference Example. This indicates that when ornithine is added to dried brown rice using the trace-water addition method (ornithine enrichment), the putrescine content and total polyamine content of germinated brown rice increase. Furthermore, in Example 1, the ornithine content of the brown rice was 260 mg / 100 g, and although the ornithine content of the brown rice was lower than in Comparative Example 1, the putrescine content and the total polyamine content were higher. Therefore, it was found that ornithine enrichment using the trace-amount hydration method increases the putrescine content and the total polyamine content of germinated brown rice compared to the soaking method.

[0030] (Test Example 2) Formulation Examples 1 to 4 correspond to working examples, and Formulation Example 5 corresponds to a comparative example. 1. Sample Preparation (Prescription Example 1: Ornithine 5mg Enhanced) (1) 1000g of dried brown rice, the moisture content of which had been adjusted to about 15%, was sprayed with 16ml of 0.03% ornithine solution for 1 minute every hour, depositing mist-like droplets containing ornithine, estimated to have a particle size of 0.1mm or less, on the surface of the dried brown rice. The spraying time for the ornithine solution was approximately 14 hours. Specifically, hydration was carried out slowly so that the moisture content of the hydrated brown rice was in the range of 20-30% after hydration. This slow hydration process involved adding water at a rate of 0.5% / h up to 17% moisture, and then gradually increasing the water addition rate to 0.5-0.9% / h once the moisture content exceeded 17%. The water absorption rate of the obtained hydrated brown rice was 12.03% of the mass of the hydrated brown rice. Since 0.03% of this water absorption rate was ornithine hydrochloride, it was estimated that the hydrated brown rice contained 4 mg / 100 g of ornithine hydrochloride. (2) The rice was tempered for 24 hours at room temperature while taking in outside air and ventilating, promoting germination of the hydrated brown rice and obtaining germinated brown rice. (3) After tempering, the grains (germinated brown rice) were dried using a conventional drying method to a moisture content suitable for milling, and then milled. (4) The germinated brown rice was frozen and stored at -20°C. This frozen sample was used as the analytical specimen.

[0031] (Prescription Example 2: Ornithine 30mg Enhanced) The same procedures as in Formulation Example 1 were repeated except that the 0.03% ornithine aqueous solution in Formulation Example 1 was replaced with a 0.2% ornithine aqueous solution, the water absorption rate of the hydrated brown rice was changed from 12.03% to 14.40%, and the ornithine hydrochloride in the hydrated brown rice was changed from 4 mg / 100 g to 29 mg / 100 g, thereby obtaining germinated brown rice enriched with 30 mg of ornithine.

[0032] (Prescription Example 3: Ornithine 300mg Enhanced) The same procedures as in Formulation Example 1 were repeated except that the 0.03% ornithine aqueous solution in Formulation Example 1 was replaced with a 2% ornithine aqueous solution, the water absorption rate of the hydrated brown rice was changed from 12.03% to 12.95%, and the ornithine hydrochloride in the hydrated brown rice was changed from 4 mg / 100 g to 259 mg / 100 g, thereby obtaining germinated brown rice enriched with 300 mg of ornithine.

[0033] (Prescription Example 4: Ornithine 600mg Fortified) The same procedures as in Formulation Example 1 were repeated except that the 0.03% ornithine aqueous solution in Formulation Example 1 was replaced with a 4% ornithine aqueous solution, the water absorption rate of the hydrated brown rice was changed from 12.03% to 13.56%, and the ornithine hydrochloride in the hydrated brown rice was changed from 4 mg / 100 g to 542 mg / 100 g, thereby obtaining germinated brown rice enriched with 600 mg of ornithine.

[0034] (Prescription Example 5: Ornithine 1500mg Fortified) The same procedures as in Formulation Example 1 were repeated except that the 0.03% ornithine aqueous solution in Formulation Example 1 was replaced with a 10% ornithine aqueous solution, the water absorption rate of the brown rice was changed from 12.03% to 11.31%, and the ornithine hydrochloride in the hydrated brown rice was changed from 4 mg / 100 g to 1131 mg / 100 g, thereby obtaining germinated brown rice enriched with 1500 mg of ornithine.

[0035] (Example: Dried brown rice with 15% moisture) The sample was dried brown rice whose moisture content had been adjusted to about 15%.

[0036] 2.Analysis method The putrescine content and total polyamine content of the sample were analyzed and calculated in the same manner as in Test Example 1.

[0037] 3.Results The results obtained in Test Example 2 are shown in Table 2, Figures 1 and 2. The ornithine, putrescine and total polyamine contents are shown per 100 g of brown rice.

[0038] [Table 2]

[0039] The results in Table 2, Figures 1 and 2 show that the germinated brown rice of Formulation Examples 1 to 4 had increased putrescine content and total polyamine content compared to the Reference Example. In particular, in Formulation Example 3, germinated brown rice enriched with 300 mg / 100 g of ornithine had the highest putrescine content and total polyamine content, with the putrescine content being approximately four times that of the Reference Example (brown rice) and the total polyamine content being approximately two times that of the Reference Example (brown rice). The putrescine content and total polyamine content of the germinated brown rice of Formulation Example 5 were almost the same as those of the Reference Example. Therefore, it was found that when ornithine was added to brown rice at 1 mg / 100 g to 600 mg / 100 g using the trace-water method, the putrescine content and total polyamine content of germinated brown rice increased. [Industrial Applicability]

[0040] The germinated brown rice obtained by the present invention has a high total polyamine content, allowing for daily intake of large amounts of polyamines, and is expected to have anti-aging effects. Furthermore, since the germinated brown rice obtained by the present invention is a food product that enhances the functionality of natural ingredients, it is easily accepted by natural-oriented consumers. Therefore, germinated brown rice that allows everyone to daily intake of large amounts of polyamines can be provided.

Claims

1. Germinated brown rice with a high total content of polyamines, The total content of the polyamines is 4 to 7 mg per 100 g of germinated brown rice.

2. 2. The germinated brown rice according to claim 1, wherein the polyamine comprises at least one selected from the group consisting of putrescine, spermidine, and spermine.

3. 3. The germinated brown rice according to claim 2, wherein the putrescine content is 1.8 to 4.4 mg per 100 g of the germinated brown rice.

4. a hydration step in which an aqueous solution containing amino acids is added to dried brown rice whose moisture content has been adjusted to about 15% to obtain hydrated brown rice; A method for producing germinated brown rice, comprising a conditioning step of conditioning the hydrated brown rice under aeration conditions to obtain germinated brown rice.

5. In the hydration step, hydration is performed at a rate of less than 0.5% / h until the moisture content of the dried brown rice reaches 17% so that the moisture content of the hydrated brown rice after hydration is in the range of 20 to 30%; 5. The method for producing germinated brown rice according to claim 4, further comprising the step of gradually increasing the water addition rate at a rate of 0.5 to 2.0% / h when the moisture content of the dried brown rice exceeds 17%.

6. 6. The method for producing germinated brown rice according to claim 4, wherein in the hydration step, mist-like water droplets having a particle diameter of 0.1 mm or less are attached to the surface of the dried brown rice to slowly hydrate it.

7. The method for producing germinated brown rice according to claim 4 or 5, wherein the amino acid is ornithine.

8. The method for producing germinated brown rice according to claim 4 or 5, wherein the amount of ornithine added is 1 to 600 mg per 100 g of dried brown rice.

9. The method for producing germinated brown rice according to claim 4 or 5, wherein the conditioning step involves conditioning the hydrated brown rice for 2 to 24 hours.

10. 6. The method for producing germinated brown rice according to claim 4, wherein in the conditioning step, the hydrated brown rice is conditioned while taking in outside air into a conditioning atmosphere for ventilation.

11. A hydration process in which an aqueous solution containing amino acids is added to dried brown rice whose moisture content has been adjusted to about 15%; Germinated brown rice is obtained by a method for producing germinated brown rice, which includes a conditioning step of conditioning hydrated brown rice under aeration conditions to obtain germinated brown rice.

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