Grain GABA Production via Controlled Humidification
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Solution Overview
Problem
Existing methods for increasing γ-aminobutyric acid (GABA) content in grains like brown rice and legumes, such as soybeans, often require significant water addition, leading to taste deterioration and increased manufacturing costs, and involve complex water control and stirring processes.
Innovation Solution
A method involving humidification of grains or legumes using air with a temperature of 50° C or more and relative humidity of 90% or more to achieve a moisture content of 16.0% to 18.5%, without the need for direct water addition or stirring, followed by dehydration to prevent germination and maintain taste quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If water is added to brown rice to increase moisture content to 20% or more for increasing GABA content, then the GABA content increases, but the manufacturing cost increases and taste deteriorates
Solution Approach 1:
The patent changes the moisture content parameter to a specific range (12-20%, preferably 14-18%) rather than using the conventional 20% or more. This optimized parameter range achieves the desired GABA content increase while avoiding the need for excessive water addition and subsequent costly dehydration processes
Solution Approach 2:
The patent copies the beneficial effect of sprouting (GABA production) without actually sprouting the rice. By controlling moisture content and storage conditions, the rice achieves high GABA content while maintaining its original form and taste, avoiding the inferior taste of sprouted rice
2Quantity of substance
If water is added to brown rice to increase moisture content to 20% or more for increasing GABA content, then the GABA content increases, but taste deterioration and grain damage occur
Solution Approach 1:
The patent optimizes the moisture content parameter to 12-20% (preferably 14-18%), which is sufficient to trigger GABA production through enzymatic activity but low enough to prevent rice cracking, germ swelling, and taste deterioration associated with excessive moisture
Solution Approach 2:
The patent applies partial action by adding only the necessary amount of water to achieve GABA production without over-hydration. The moisture content is controlled to the minimum effective range needed for GABA synthesis while avoiding the harmful effects of excessive water addition
3Quantity of substance
If brown rice is sprouted to increase GABA content, then the GABA content significantly increases, but the taste becomes inferior to general white rice
Solution Approach 1:
The patent copies the metabolic pathway that produces GABA during sprouting by controlling moisture and storage conditions, without allowing actual germination to occur. This achieves high GABA content while maintaining the rice's original culinary qualities and appearance
Solution Approach 2:
The patent performs preliminary humidification to activate the enzymes responsible for GABA production before storage, without allowing the rice to progress to full sprouting. This preliminary action triggers GABA synthesis while preventing the development of sprouted rice characteristics that affect taste
4Quantity of substance
If water is sprayed to soybeans and stirring is performed to increase GABA content, then the GABA content increases, but the process becomes complex requiring water control and stirring
Solution Approach 1:
The patent extracts the essential requirement from the complex spray-and-stir process, retaining only the moisture addition step without the need for stirring mechanisms or precise spray control systems. The simplified process achieves similar GABA enhancement through controlled humidification during storage
Solution Approach 2:
The patent allows the soybeans to absorb moisture and produce GABA naturally during storage without requiring active stirring or continuous processing intervention. The beans self-process the moisture to generate GABA through their own metabolic activity, eliminating the need for complex mechanical agitation systems
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method effectively increases GABA content while minimizing water usage, reducing manufacturing costs, and preventing taste deterioration and grain damage, allowing for the production of high-GABA grains and legumes with quality comparable to regular products.
Implementation Method 1
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 16.0% to 18.5%
Implementation Method 2
a dehydration step (which is performed after the humidification step) of drying the raw material
Data Source
AI summary
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.