Rice germinated bodies, method for cultivating rice germinated bodies, and cultivation device for rice germinated bodies

Abstract

To provide a food derived from brown rice or the like, which is easy to eat, has rich nutrients, and can be produced by a simple process.SOLUTION: A germinated rice has an exposed layer of bran or albumen and a leaf, whose full length is 25 millimeters or longer, or 5 or more times longer than the seed length.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a rice germinated body, a method for cultivating a rice germinated body, and an apparatus for cultivating a rice germinated body. [Background technology]

[0002] It has been reported that insufficient intake of whole grains and vegetables is a major risk factor for lifestyle-related diseases. Whole grains such as brown rice are difficult to eat compared to refined grains, and because cooking them takes a long time, their consumption has not increased, so there is a need for technological developments that will promote the intake of whole grains.

[0003] For example, brown rice soaked in water for about three days to germinate is commercially available under the name of germinated brown rice. It is known that germinated brown rice is easier to eat than brown rice and can be cooked in the same cooking time as polished rice. Patent Document 1 and Non-Patent Document 1 describe that seeds of grasses and the like germinated by soaking in water for several hours to three days have increased gamma-aminobutyric acid (GABA), which functions as a neurotransmitter. Non-Patent Documents 2 and 3 describe that germinated brown rice soaked in water for 96 hours has the highest GABA content, and when the cultivation time exceeds 96 hours, the GABA content decreases. Patent Document 2 describes a method for increasing gamma-aminobutyric acid in grain seeds such as brown rice by placing grain seeds in a dynamic liquid consisting of water or an aqueous solution with a dissolved oxygen content of 2 mg / L or more and treating them for 24 to 144 hours. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 08-280394 [Patent Document 2] JP 2019-187394 A [Non-patent literature]

[0005] [Non-Patent Document 1] Saikusa et. al., J. Agri. Food Chem., 1994 [Non-Patent Document 2] Caceres et. al.,Food Chem.,p.407-414,2014 [Non-Patent Document 3] Kamjijam et. al.,J.Cereal Science.,2020 Summary of the Invention [Problem to be solved by the invention]

[0006] Germinated brown rice is easier to eat than brown rice, but it needs to be cooked before consumption. In order to increase the consumption of brown rice, it is desirable to develop improved foods derived from brown rice that are easy to eat and rich in nutrients. In order to increase the consumption of brown rice, it is also desirable to simplify the manufacturing method of foods derived from brown rice.

[0007] Also, sprouted vegetables obtained by germinating vegetable seeds for about three days, such as radish sprouts and broccoli sprouts, are commercially available. However, most sprouted vegetables are not designed to be eaten as seeds. Soybean sprouts, a sprouted vegetable, are eaten as seeds, but they do not have green leaves and contain little vitamin C and β-carotene, which are found in leafy vegetables. Therefore, sprouted vegetables that can be eaten whole, including the seeds, and are rich in various nutrients have not yet been realized.

[0008] One aspect of the present invention aims to provide a food product derived from brown rice or the like that is easy to eat, rich in nutrients, and can be produced simply. [Means for solving the problem]

[0009] As a result of intensive research, the present inventors have found that rice germinated bodies obtained by cultivating brown rice in water for a specific period of time contain abundant γ-aminobutyric acid, which is characteristic of germinated brown rice, and are also rich in vitamin C and β-carotene, which are found in leafy vegetables. Furthermore, they have found rice germinated bodies whose seeds, stems and leaves can be eaten raw, something that has not been possible with previous germinated vegetables, and which are also rich in γ-aminobutyric acid, vitamin C and β-carotene.

[0010] Furthermore, the present inventors discovered that the rice germinated bodies do not need to be cooked and are easier to cook than brown rice and germinated brown rice, leading to the completion of the present invention.

[0011] A rice germinated plant according to one embodiment of the present invention is a rice germinated plant having exposed bran layer or endosperm and leaves, and a total length of 25 mm or more or 5 times the seed length or more.

[0012] A method for cultivating rice germinated plants according to one embodiment of the present invention is a cultivation method including a cultivation step of cultivating seeds of a plant of the genus Oryza in the family Poaceae, which has exposed the bran layer or endosperm, in water until the first leaf develops.

[0013] A cultivation device for rice germination bodies according to one embodiment of the present invention is a cultivation device that has a mechanism for holding seeds of a plant of the genus Oryza in the family Poaceae with the bran layer or endosperm exposed in water, and cultivates rice germination bodies with unfolded leaves in water. Effect of the Invention

[0014] According to one aspect of the present invention, it is possible to provide a food product derived from brown rice or the like that is easy to eat, rich in nutrients, and can be produced simply. [Brief description of the drawings]

[0015] [Figure 1] FIG. 4 is a diagram showing an example of a holding mechanism of the cultivation apparatus of the present invention. [Diagram 2] 1 is a graph showing the amino acid content of rice germinated bodies (using slightly acidic electrolyzed water) cultivated in various media. [Diagram 3]1 is a graph showing the amino acid content of rice germinants (using distilled water) cultivated in various media. [Figure 4] 1 is a graph showing the amino acid content of rice germinations when slightly acidic electrolyzed water or distilled water is used as a medium. [Diagram 5] FIG. 1 shows the morphology of rice germinations during each cultivation period. [Figure 6] 1 is a graph showing the amino acid content of rice germinated bodies during each cultivation period. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] [Rice germinated bodies] The rice germinated body according to this embodiment has exposed bran layer or endosperm and leaves, and has a total length of 25 millimeters (mm) or more, or 5 times the seed length or more. That is, the rice germinated body according to this embodiment can be obtained by cultivating the seeds of a plant of the genus Oryza of the family Poaceae, from which the bran layer or endosperm has been exposed by removing the rice husk, until at least the first leaf is developed. The method for cultivating the rice germinated body will be described later.

[0017] Examples of plants of the Oryza family include cultivated rice (Oryza sativa) and wild rice (Oryza officinalis), with cultivated rice being preferred. Examples of plants of the Oryza family include paddy rice and upland rice, with paddy rice being preferred. Examples of seeds of plants of the Oryza family include brown rice with the bran layer exposed.

[0018] In the present specification, the first leaf is the coleoptile. The second leaf refers to the leaf that develops next to the coleoptile, and the third leaf refers to the leaf that develops next to the second leaf. In terms of the content of vitamin C, β-carotene, etc., the leaf possessed by the rice germinating body according to the present embodiment is preferably a green leaf.

[0019] In terms of nutrient content and ease of eating, the rice germination body of this embodiment is preferably in a state before the third leaf is developed, and more preferably in a state where the second leaf is developed.

[0020] The total length of the rice germling having the first leaf but before the second leaf is developed is 25 mm or more, or 5 times or more the seed length.

[0021] From the standpoint of ease of eating, the length of the roots of the rice germinated plant according to this embodiment is preferably less than 15 millimeters (mm) or less than three times the seed length.

[0022] The rice germinated body according to this embodiment is rich in γ-aminobutyric acid (GABA). The content of γ-aminobutyric acid contained in the rice germinated body according to this embodiment may be 50 milligrams (mg) or more, or may be 100 mg or more per 100 grams (g) of dry weight of the rice germinated body. γ-Aminobutyric acid is contained in the shoots, stems, leaves and seeds of the rice germinated body.

[0023] The rice germinated body according to the present embodiment is further rich in vitamin C and β-carotene. The content of vitamin C contained in the rice germinated body according to the present embodiment may be 20 mg or more per 100 g of buds, stems and leaves of the rice germinated body. The content of β-carotene contained in the rice germinated body according to the present embodiment may be 0.6 mg or more per 100 g of buds, stems and leaves of the rice germinated body. Vitamin C and β-carotene are contained in the buds, stems and leaves of the rice germinated body.

[0024] The rice germinated body according to the present embodiment may be eaten as a seed, bud, stem or leaf, or as a whole rice germinated body. It is preferable to eat the whole rice germinated body, since it is possible to ingest γ-aminobutyric acid, vitamin C and β-carotene. The rice germinated body according to the present embodiment may be eaten raw or may be cooked by heating.

[0025] The rice germinated bodies according to this embodiment are preferably stored so as not to come into contact with air in order to maintain freshness, etc. Methods for storing the rice germinated bodies so as not to come into contact with air include storing the rice germinated bodies in water, storing the rice germinated bodies in an inert gas, sealing the rice germinated bodies together with an oxygen scavenger (e.g., Ageless manufactured by Mitsubishi Gas Chemical Company), and the like.

[0026] The rice germinated body according to this embodiment can provide safe and nutritious food and promote sustainable agriculture, thereby contributing to the achievement of the Sustainable Development Goals (SDGs).

[0027] [Packaged rice germination body] The rice germinated body according to this embodiment includes a plurality of rice germinated bodies and a packaging material, and the rice germinated bodies are packaged in the packaging material.

[0028] Examples of packaging materials used for the rice sprout packaging include pouches, and examples of the packaging materials include polyethylene, polypropylene, polystyrene, and polyethylene terephthalate.

[0029] From the viewpoint of maintaining the freshness of the rice germinated bodies, it is preferable that the rice germinated bodies in the package are not exposed to air. As a method for packaging the rice germinated bodies so as not to come into contact with air, it is possible to package the rice germinated bodies with water in a packaging material and to make the rice germinated bodies (preferably the entire rice germinated bodies) exist in water. Examples of water include pure water, slightly acidic electrolyzed water, and general tap water.

[0030] When packaging the rice germinated bodies, an inert gas may be filled in, or an oxygen scavenger may be inserted.

[0031] The content amount of the rice germinated body in the rice germinated body package may be set, for example, according to the distribution unit of the rice germinated body. Although not particularly limited, the content amount of the rice germinated body is set, for example, within a range of several grams to several kilograms (for example, less than 10 kg). For example, several grams or more means 1 g or more, 5 g or more, 10 g or more, 50 g or more, 100 g or more, 200 g or more, 300 g or more, etc.

[0032] [Method of cultivating rice germination bodies] The method for cultivating rice germinated plants according to this embodiment (hereinafter sometimes abbreviated as "the cultivation method according to this embodiment") includes a cultivation step.

[0033] (Cultivation process) In the cultivation process, rice seeds with the bran layer or endosperm exposed, such as brown rice, are cultivated in water until the first leaf develops.

[0034] The water used in the cultivation step may be pure water, slightly acidic electrolyzed water, or ordinary tap water. From the viewpoint of hygiene, it is preferable to replace the water used in the cultivation step every day. By replacing the water every day, the oxygen concentration required for cultivating the rice germination body can be ensured.

[0035] The temperature of the water used in the cultivation step can be appropriately set, and may be, for example, 20 to 30°C. When light is irradiated, the cultivation temperature may be set for each of the irradiated and non-irradiated times. The pH of the water used in the cultivation step can be appropriately set, and may be, for example, 5.0 to 7.0. The water used in the cultivation step may be used without adding nutrients such as trace essential elements and macro-essential elements.

[0036] To simplify the cultivation process, the cultivation may be performed without circulating water. Also, oxygen or air bubbling may not be required. Furthermore, in order to obtain rice germinated bodies rich in nutrients including free amino acids such as GABA, cultivation using only water without using a medium such as urethane and pulp is preferred in the cultivation process.

[0037] In order to suppress enzyme activity associated with the germination of the rice germination body and to suppress mold and aerobic putrefactive bacteria, it is preferable that the entire rice germination body is not exposed to air during the cultivation process, and it is more preferable that the entire rice germination body is present in water.

[0038] Regarding the duration of the cultivation step, in terms of the amount of nutrients contained in the rice germinated bodies and ease of eating, it is preferable to end the cultivation (harvest the rice germinated bodies) before the third leaf unfolds, and more preferably to end the cultivation before the second leaf unfolds. Specifically, the duration of the cultivation step is preferably 5 to 19 days, more preferably 6 to 16 days, and even more preferably 7 to 14 days.

[0039] Before the cultivation step, the rice seeds with the bran layer or endosperm exposed are preferably washed or sterilized to such an extent that the germ is not damaged. Washing of the rice seeds with the bran layer or endosperm exposed can be, for example, washing with water. By washing the rice seeds with the bran layer or endosperm exposed before the cultivation step, an increase in the viable cell count of rice germinations can be suppressed.

[0040] In addition, in order to obtain green leaves rich in β-carotene and vitamin C, it is preferable to irradiate light to the rice germinated bodies in the cultivation process. The light to be irradiated may be natural light or artificial light. In order to obtain green leaves, it is preferable that the light is irradiated for 12 hours or more per day.

[0041] (Other processes) The cultivation method according to the present embodiment may include other steps in addition to the cultivation step, such as a step of washing the cultivated (harvested) rice germinated bodies.

[0042] [Rice germination cultivation device] The cultivation apparatus for rice germinations according to this embodiment (hereinafter sometimes abbreviated as "the cultivation apparatus for this embodiment") is equipped with a mechanism for holding rice seeds with the bran layer or endosperm exposed underwater, and cultivates rice germinations with unfolded leaves underwater.

[0043] (holding mechanism) An example of a mechanism for retaining rice seeds with the bran layer or endosperm exposed in water (hereinafter abbreviated as "retention mechanism") will be described with reference to FIG.

[0044] As shown in Fig. 1, the holding mechanism 1 has a plurality of compartments 2. The size and number of the compartments 2 are not particularly limited as long as they are capable of holding rice seeds with the bran layer or endosperm exposed in water. When irradiating rice germinated bodies with light, the size of the compartments may be appropriately changed so that the light falls on the entire buds, leaves, and stems of the rice germinated bodies. Examples of the components of the holding mechanism 1 include black components, etc.

[0045] The section 2 of the holding mechanism 1 may hold one rice seed with the bran layer or endosperm exposed, or may hold a plurality of seeds.

[0046] In addition to the holding mechanism 1, the cultivation device of this embodiment may also include a water tank for holding the holding mechanism 1 underwater; a light irradiator for irradiating light to the rice germinating bodies; a water temperature regulator for adjusting the water temperature; etc.

[0047] 〔summary〕 The rice germinated plant according to this embodiment has exposed bran layer or endosperm and leaves, and has a total length of 25 mm or more or 5 times the seed length or more.

[0048] The rice germinated body according to this embodiment may have exposed bran layers and leaves.

[0049] The rice germinated body according to this embodiment may be in a state before the third leaf is developed.

[0050] In the rice germinated body according to this embodiment, the leaf may be a green leaf.

[0051] The rice germlings according to this embodiment may have roots that are less than 15 mm long or less than three times the seed length.

[0052] The rice germinated material according to this embodiment may contain 50 milligrams or more of γ-aminobutyric acid per 100 grams of dry weight.

[0053] The method for cultivating a rice germinated plant according to this embodiment includes a cultivation step of cultivating seeds of a plant of the genus Oryza of the family Poaceae, in which the bran layer or endosperm is exposed, in water until the first leaf develops.

[0054] In the cultivation step of the method for cultivating rice germinated plants according to this embodiment, the rice germinated plants may be irradiated with light.

[0055] In the method for cultivating rice germinated plants according to this embodiment, the cultivation may be terminated before the third leaf develops.

[0056] The cultivation device for rice germination bodies in this embodiment is equipped with a mechanism for holding seeds of a plant of the genus Oryza in the family Poaceae with the bran layer or endosperm exposed in water, and cultivates rice germination bodies with unfolded leaves in water.

[0057] The following examples are provided to further explain the embodiments of the present invention. Of course, the present invention is not limited to the following examples, and various modifications are possible in detail. Furthermore, the present invention is not limited to the above-described embodiments, and various modifications are possible within the scope of the claims. The embodiments obtained by appropriately combining the technical means disclosed herein are also included in the technical scope of the present invention. In addition, all of the documents described in this specification are incorporated by reference. EXAMPLES

[0058] [Evaluation example 1] Examination of the medium for sprout brown rice (germinated rice body) The brown rice used was the Fukumaru variety, harvested in the fall of 2018 and grown in Hitachiota, Ibaraki Prefecture. Fukumaru is a paddy rice variety. The weight of 1,000 grains of brown rice was 22.1 g. Distilled water (DW) or slightly acidic electrolyzed water (SAEW) was used for cultivation. Slightly acidic electrolyzed water was produced using an SAEW production device (SAEW, PURESTER Muclean II, manufactured by Morinaga Milk Industry Co., Ltd.). The ACC (available chlorine concentration) of the slightly acidic electrolyzed water was measured with a water quality meter (AQUAB AQ-202, manufactured by Shibata Scientific Co., Ltd.) and set to 30.0 ± 6.0 ppm. The pH of the slightly acidic electrolyzed water was measured with a pH meter (LAQUAact D-7, manufactured by Horiba, Ltd.) and set to 6.00 ± 0.20.

[0059] Brown rice was washed with slightly acidic electrolyzed water at 20°C before cultivation. 15g of brown rice and 200mL of slightly acidic electrolyzed water at 20°C were added to a wide-mouthed 250mL polypropylene container with a cap, and stirred at 50 rpm for 1 minute. The slightly acidic electrolyzed water was replaced, and the same operation was repeated once more to wash the brown rice. The washed brown rice was placed in a glass Petri dish (diameter 9.5cm) containing 100mL of slightly acidic electrolyzed water, and cultivated for 96 hours in a cultivation box (electronic fermenter, SK-10, Taisho Denki Co., Ltd.) at 30°C under natural light. The slightly acidic electrolyzed water was replaced once a day.

[0060] The medium for cultivating rice germinated bodies (hereinafter, in the Examples, rice germinated bodies may be referred to as sprout brown rice) was selected based on previous studies ( Koyama and Hayashi, 2019 ; Kusano et al., 2001 ). · Urethane (height 2cm, hydroponic medium; Genuine Memory Store JP) Softwood pulp (2.5g, Eco-medium; manufactured by Tagawa Co., Ltd.) Sterilized rice husks (10.0 g, from the "Fukumaru" variety produced in Hitachiota, Ibaraki Prefecture) Rice husk charcoal (10.0 g, manufactured by Omiya Green Service Co., Ltd.) Water (100mL, distilled water or slightly acidic electrolyzed water) All media except water were mixed with 50 mL of water and packed into glass containers (length 7 cm, width 7 cm, height 4 cm). Therefore, the height of the media containing water was 2 cm. Thirty grains of brown rice that had been confirmed to have germinated were planted in each medium.

[0061] Sprout brown rice kernels were grown for 8 days in a plant growth incubator (V11-S01-RGB, MRT Corporation). The light cycle was 12 hours and the dark cycle was 12 hours, 24 hours, with temperatures of 30°C during the light period and 20°C during the dark period. Water was changed once a day. The LED brightness was measured using a quantum sensor (Apogee MQ-200, APOGEE INSTRUMENT, USA) to measure 352 μmol / m 2 It was set to s.

[0062] Independent experiments were performed three times using 10 combinations of media and water (five media × distilled water or slightly acidic electrolyzed water). Each cultivation was performed in duplicate with 30 kernels, and a total of 180 sprout brown rice kernels were examined for each combination.

[0063] <Amino acid content measurement> The content of 24 amino acids (free amino acids) including GABA (γ-aminobutyric acid) was measured for the harvested brown rice sprouts. The amino acid extraction method was performed according to the report by Morita et al. (2017). The brown rice sprouts whose dry weight had been measured were pulverized using a mill (Silent Millser IFM-S30G, Iwatani Corporation). In a 50 mL plastic conical tube, 1.0 g of powder sample was mixed with 9 mL of 2% sulfosalicylic acid solution (special grade reagent, Fujifilm Wako Pure Chemical Industries, Ltd.) and stirred for 30 minutes in a hot bath at 25 °C. The mixture was then centrifuged at 5500 rpm for 10 minutes and filtered through a 0.45 μm filter to obtain an extract.

[0064] Amino acids were measured using a fully automated amino acid analyzer (JLC-500 / V2, manufactured by JEOL Ltd.). A post-column ninhydrin method was performed using 50 μL of sample. The post-column ninhydrin method was set to high separation mode for free amino acids in lithium citrate solution. The content of each amino acid was calculated by comparing the peak area of ​​the standard sample with the peak area obtained from the sample. The standard sample used was a mixture of equal amounts of amino acid mixed standard solution type AN-2 and amino acid standard solution type B (both manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.).

[0065] One determination was performed for each independent experiment, and the results of three determinations were expressed as the mean value / 100 g dry weight ± standard deviation.

[0066] <Statistical analysis> Statistical analysis software SPSS version 25 (IBM) was used to calculate the statistical significance of the amino acid content. For variance analysis, the appropriate test for each parameter was selected, and the Tukey-Kramer method, t-test, and Kruskal-Wallis test were used. The significance level for all tests was set at p<0.05.

[0067] The evaluation results are shown in Figures 2 and 3. Figure 2 shows the amino acid content of brown rice sprouts in each medium when slightly acidic electrolyzed water was used for cultivation, and Figure 3 shows the amino acid content of brown rice sprouts in each medium when distilled water was used for cultivation. The vertical axis on the left side of the figure shows the amino acid content, and the vertical axis on the right side shows the GABA content. The horizontal axis of the figure shows the type of medium. The measured amino acids were classified into food functions (secondary function related to "preference" and tertiary function related to "bioregulation"), phenol-related, and others, and the respective contents are shown.

[0068] Amino acids associated with secondary functions include glutamic acid (Glu), threonine (Thr), serine (Ser), proline (Pro), glycine (Gly), and alanine (Ala). Amino acids associated with tertiary functions include GABA, arginine (Arg), and β-aminoisobutyric acid (β-AIBA). Phenol-related amino acids include phenylalanine (Phe) and tyrosine (Tyr). Other amino acids include phosphoserine, taurine, aspartic acid, α-aminobutyric acid, valine, methionine, isoleucine, leucine, β-alanine, monoethanolamine, ornithine, histidine, and lysine.

[0069] As shown in Figures 2 and 3, brown rice sprouts grown using water (distilled water or slightly acidic electrolyzed water) as the medium had the highest total amount of free amino acids. When water was used as the medium, it was found that GABA was present in particularly high amounts compared to the other media.

[0070] [Evaluation Example 2] Examination of water used as a medium A comparison was made between the components of brown rice sprouts when distilled water or slightly acidic electrolyzed water was used as the medium. The brown rice was cultivated for 8 days using "Fukumaru" in the same manner as in Evaluation Example 1. Three independent experiments were performed, and each cultivation was carried out in triplicate using 30 grains.

[0071] The evaluation results are shown in Figure 4. "Water (S)" is the result when slightly acidic electrolyzed water was used, and "Water (D)" is the result when distilled water was used. The vertical axis on the left side of the figure indicates the amino acid content, and the vertical axis on the right side indicates the GABA content. The measured amino acids were classified according to their function as food into secondary function amino acids, tertiary function amino acids, phenol-related amino acids, and other amino acids, and the content of each is shown.

[0072] As shown in Figure 4, when slightly acidic electrolyzed water was used as the medium, the GABA content of sprout brown rice was 133 mg / 100 gdw (17 times that of regular brown rice), and the total amount of free amino acids was 494 mg / 100 gdw (14 times that of regular brown rice). On the other hand, when distilled water was used as the medium, the GABA content of sprout brown rice was 89 mg / 100 gdw (11 times that of regular brown rice), and the total amount of free amino acids was 441 mg / 100 gdw (12 times that of regular brown rice), and there was no significant difference from when slightly acidic electrolyzed water was used.

[0073] The average length of the sprouts of brown rice sprouts when slightly acidic electrolyzed water was used as the medium was 37.3 mm. On the other hand, the average length of the sprouts of brown rice sprouts when distilled water was used as the medium was 34.8 mm, and the sprouts were significantly longer when slightly acidic electrolyzed water was used. Furthermore, almost no roots were observed when distilled water or slightly acidic electrolyzed water was used as the medium.

[0074] In addition, the components of sprouts grown using slightly acidic electrolyzed water with an effective chlorine concentration of 43 ppm as a culture medium were compared with those grown using slightly acidic electrolyzed water with an effective chlorine concentration of 30 ppm. The total amount of free amino acids in the sprouts grown using slightly acidic electrolyzed water with an effective chlorine concentration of 43 ppm was greater, and the total amount of free amino acids in the buds and leaves was approximately 2200 mg / 100 gdw (cultivation period: 8 days).

[0075] [Evaluation example 3] Consideration of cultivation days In order to determine the optimal form of sprout brown rice, the amino acid content of sprout brown rice at various cultivation stages was investigated. Using slightly acidic electrolyzed water as the cultivation medium, sprout brown rice was evaluated at five stages based on the following cultivation periods. G0 (brown rice) G1 (germinated: sprout length 3mm; cultivated for 2-3 days (including germination period)) G2 (incomplete leaf: shoot length, 5-15mm; grown for 4 days) G3 (first leaf: shoot length, 20-30mm; cultivated for 7 days) G4 (2nd leaf: bud length, 40-70mm; cultivated for 14-19 days) Except for the cultivation period, the same procedures were carried out as in Evaluation Example 1. In addition, the measurement of amino acid content and statistical analysis were also carried out in the same manner as in Evaluation Example 1.

[0076] The morphology of brown rice sprouts during each cultivation period is shown in Figure 5. The amino acid content of brown rice sprouts during each cultivation period is shown in Figure 6. In Figure 6, the vertical axis on the left side indicates the amino acid content, and the vertical axis on the right side indicates the GABA content. The horizontal axis indicates each cultivation period. The measured amino acids were classified according to their function as food into secondary function amino acids, tertiary function amino acids, phenol-related amino acids, and other amino acids, and the content of each is shown.

[0077] 5 and 6, it was found that G3 sprout brown rice and G4 sprout brown rice contained abundant free amino acids and GABA. The cultivation period of G3 to G4 (cultivation period: 7 to 19 days) corresponds to the period when the first and second leaves are developed.

[0078] [Evaluation Example 4] Measurement of viable bacteria count on sprout brown rice The viable cell count was measured for sprout brown rice obtained by cultivating for 8 days using slightly acidic electrolyzed water as a cultivation medium. The viable cell count was measured for sprout brown rice immediately after cultivation (before washing) and for sprout brown rice washed with running water for 1 minute after cultivation (after washing). 2.5 g of sprout brown rice and 22.5 mL of sterile saline (0.9%) were placed in a sterilized paddle blender (BAGMIXER 100 MiniMix, Funakoshi Co., Ltd.) and processed at level 6 for 90 seconds. After processing, 1 mL of the supernatant was diluted with sterile saline (0.9%). 1 mL of the diluted solution was dropped onto a Petrifilm (3M™ AC plate, 3M™ E. coli / CC plate, 3M Co., Ltd.) to measure the viable cell count and the presence or absence of coliforms and E. coli.

[0079] In addition, the samples treated with the sterilized paddle blender were treated in a water bath at 70°C for 20 minutes, and the viable cell count (spore count) of the supernatant after treatment was measured using a Compact Dry (registered trademark) test kit (manufactured by Nissui Pharmaceutical Co., Ltd.). All media were cultured at 35°C for 48 hours. Each viable cell count measurement was performed three independent experiments.

[0080] The viable bacteria count and coliform count of the sprout brown rice before washing were 7.6 logcfu / g and 3.2 logcfu / g, respectively, and no E. coli or spore-forming bacteria were detected. These results were equivalent to the viable bacteria count of germinated sprouts (radish sprouts or broccoli sprouts, etc.) available on the market. The viable bacteria count of the sprout brown rice after washing was 2.9 logcfu / g, and no coliform bacteria, E. coli, or spore-forming bacteria were detected. Since the viable bacteria count of the washed sprout brown rice was below 6.0 logcfu / g, which is the index for edible fresh state, it was found that sprout brown rice can be eaten raw.

[0081] [Evaluation Example 5] Analysis of ingredients in sprout brown rice The brown rice used was the "Fukumaru" variety harvested in 2020 from Hitachiota, Ibaraki Prefecture. The medium used was the same slightly acidic electrolyzed water as in Evaluation Example 1. The brown rice was washed in the same manner as in Evaluation Example 1.

[0082] A black container with 256 holes (7 mm deep, 5 mm square on the top, 2 mm square on the bottom) was used as the cultivation container, each large enough to fit a single rice grain. Washed brown rice was sown in the cultivation container, and the cultivation container was placed in a transparent glass container containing 500 mL of slightly acidic electrolyzed water. One container was prepared for each experiment, and cultivation was performed three times. The cultivation environment was the same as in Evaluation Example 1.

[0083] <Analysis of Vitamin C> The vitamin C extraction procedure was carried out according to the conditions reported by the Nominren Food Analysis Center (https: / / earlybirds.ddo.jp / bunseki / topics / RQFlex / rqvc / rqvc1.html) as follows. Harvested brown rice sprouts with a sprout length of 2 cm or more and less than 7 cm (3.0 g or 3.5 g) were cut into small pieces. The cut sprouts were mixed with 15 g of 6% metaphosphoric acid solution and crushed for 60 seconds using a mill (Silent Millser IFM-S30G, Iwatani Corporation). The mixture was then filtered using gauze to obtain the extract.

[0084] Vitamin C test paper (for 25-450 mg / L) was immersed in the extract and allowed to react for a specified time. The color was then measured using a simple reflectance photometer (RQFlex Plus10, Merck KGaA). One sample of extract was prepared from brown rice sprouts harvested in one cultivation experiment, and measurements were taken three times for each sample. The vitamin C content (mg / 100 g) was calculated from the average of the three measurements, taking into account the dilution factor. The results were shown as the average content ± standard deviation.

[0085] <Analysis of β-carotene> The extraction procedure for β-carotene was carried out according to the simplified fractional quantification method reported by Mitsuda et al. (Journal of the Japanese Society of Food Science and Technology, Vol. 49, No. 7, 500-506, 2002) as follows. Freshly harvested brown rice sprouts (2.0 g) were cut into small pieces. The cut sprouts and 8 mL of acetone (for spectroscopic analysis, Fujifilm Wako Pure Chemical Industries, Ltd.) were placed in a 50 mL conical tube and crushed using a homogenizer (Homogenizer NS-52K, Microtech Nithion Co., Ltd.). The mixture was then centrifuged at 6000 rpm for 5 minutes, and the supernatant was filtered through a 0.45 μm membrane filter. 8 mL or 5 mL of acetone was added to the residue, and the same procedure was repeated until the pigment of the sample was completely dissolved. The resulting extract was adjusted to a constant volume of 100 mL and used as the sample for analysis.

[0086] The analytical method was the simplified fractional quantitative method reported by Nagata et al. (Journal of the Japanese Society for Food Science and Technology, Vol. 54, No. 7, 351-355, 2007), and was carried out as follows. The visible absorption spectrum was measured from 400 to 600 nm using a UV-Visible Spectrophotometer (V-550, manufactured by JASCO Corporation). The β-carotene concentration (C β The β-carotene content of the brown rice sprouts was calculated from the calculated β-carotene concentration of the extract.

[0087] C β =-1.488A 443+4.844A 492 -2.352A 505 +0.098 (1) The measurement results for vitamin C and β-carotene are shown in Table 1. As shown in Table 1, sprout brown rice was found to be rich in vitamin C and β-carotene.

[0088] [Table 1]

[0089] The energy content per 100 g of sprout brown rice was also measured according to standard methods. The results are shown in Table 2.

[0090] [Table 2]

[0091] [Summary of evaluation examples] From the evaluation examples 1 to 5, it was found that the method for cultivating the rice germinated body of the present invention can produce sprout brown rice containing a large amount of amino acids and GABA. Furthermore, it was found that the sprout brown rice has green leaves and is rich in vitamin C and β-carotene. Therefore, it was shown that the sprout brown rice has the nutritional value of germinated brown rice and germinated vegetables.

[0092] From evaluation example 4, it was found that sprout brown rice can be eaten raw. In addition, it was found that the seeds (brown rice) of sprout brown rice that has been cultivated for 14 days or less are soft and can be eaten even with short cooking times (for example, stir-frying for a few tens of seconds). As mentioned above, sprout brown rice is rich in nutritional components (vitamin C and β-carotene) and functional components (GABA), and it was found that it can be used, for example, as a functional food for lifestyle-related diseases.

[0093] Evaluation examples 1 to 5 were performed using the variety "Fukumaru", but sprout brown rice could also be obtained using "Koshihikari", another rice variety, instead of "Fukumaru". [Industrial Applicability]

[0094] According to one aspect of the present invention, it is possible to provide a germinated rice plant that has enhanced nutritional and functional components compared to germinated brown rice and can be eaten raw or after short cooking, thereby promoting brown rice consumption. [Explanation of symbols]

[0095] 1 Retention mechanism 2 Plots

Claims

1. A method for producing a rice plant comprising the steps of: The plurality of rice germinated bodies have exposed bran layer or endosperm and leaves, The total length of the plurality of rice germinants is 25 millimeters or more or 5 times the seed length or more; A rice sprout package, in which the plurality of rice sprouts are packaged in a packaging material.

2. The packaged rice sprouts according to claim 1 , having exposed bran layers and leaves.

3. 3. The packaged rice germinated plant according to claim 1 or 2, in a state before the third leaf is unfolded.

4. The packaged rice germination body according to any one of claims 1 to 3, wherein the leaves are green leaves.

5. The packaged rice germinant according to any one of claims 1 to 4, having a root length of less than 15 millimeters or less than three times the seed length.

6. The packaged rice germination body according to any one of claims 1 to 5, which contains 50 milligrams or more of γ-aminobutyric acid per 100 grams of dry weight.

7. A method for producing a packaged rice germination body, comprising the steps of: A cultivation step of cultivating seeds of a plant of the genus Oryza of the family Poaceae, in which the bran layer or endosperm is exposed, in water until the first leaf is developed; A method for producing a packaged rice germination body, comprising: a packaging step of packaging the rice germination body after the cultivation step in a packaging material.

8. The method for producing a packaged rice germinated body according to claim 7 , wherein the rice germinated bodies are irradiated with light in the cultivation step.

9. The method for producing a packaged rice germinated plant according to claim 7 or 8, wherein cultivation is terminated before the third leaf is developed.

10. A cultivation apparatus for rice germinations for use in the method for producing a packaged rice germination body according to any one of claims 7 to 9, comprising: The method includes the steps of: (a) holding seeds of a plant of the genus Oryza (Poaceae) in water, the seeds having a bran layer or endosperm exposed therefrom; A cultivation apparatus for rice germination, which cultivates rice germination with unfolded leaves in water.

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