Sprouted Cereal Soaking with Alkaline Carbonate Solution
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Solution Overview
Problem
Existing germination methods for sprouted brown rice and other cereals fail to effectively suppress the growth of microorganisms, leading to unpleasant smells and a decrease in glutamate content, which impairs the taste and does not accelerate the enrichment of gamma-aminobutyric acid or promote brain-derived neurotrophic factor (BDNF) production.
Innovation Solution
Soaking cereals in an aqueous solution with a hydrogen carbonate ion concentration of 0.012 to 0.12 mol/l, prepared by adding alkali metal or alkaline earth metal carbonates, at a pH of 8.0 to 10.0, to enhance glutamate and gamma-aminobutyric acid content and promote BDNF production.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If cereals are soaked in neutral or acidic aqueous solution at appropriate temperature to germinate, then gamma-aminobutyric acid content is enriched, but microorganisms grow and produce unpleasant smells
Solution Approach 1:
The patent changes the pH parameter of the soaking solution from neutral or acidic (pH 2.5-7.5) to alkaline (pH 10.5-12.5) by using alkaline substances such as calcium hydroxide, sodium hydroxide, or potassium hydroxide. This parameter change creates an environment unfavorable for microorganism growth while still allowing germination and gamma-aminobutyric acid enrichment to occur
Solution Approach 2:
The patent converts the harmful effect of microorganism growth into a beneficial outcome by using the alkaline conditions to suppress microorganisms while simultaneously promoting germination and gamma-aminobutyric acid production. The alkaline environment that would normally be considered unfavorable for food processing becomes the key to preventing spoilage
2Object-generated harmful factors
If chlorine water or salt solution is used to suppress microorganism growth, then unpleasant smell is reduced, but food material absorbs the solution causing specific smell or increased salt concentration
Solution Approach 1:
Instead of using salt solutions (which increase salt concentration) or chlorine water (which cause specific smells), the patent changes to alkaline substances with pH 10.5-12.5. This parameter change provides microorganism suppression without the side effects of salt absorption or chlorine-induced off-flavors
Solution Approach 2:
The patent uses readily available alkaline substances (calcium hydroxide, sodium hydroxide, potassium hydroxide) that can be easily applied and rinsed off, replacing the need for prolonged salt soaking or chlorine treatment that leave residues in the food material
3Object-generated harmful factors
If water supply is reduced to suppress microorganism growth, then bad smell generation is reduced, but germination process is insufficient
Solution Approach 1:
The patent changes the chemical parameter (pH) of the soaking solution to alkaline (pH 10.5-12.5) instead of reducing water supply. This allows sufficient moisture for complete germination while the alkaline conditions suppress microorganism growth, achieving both adequate germination and smell prevention
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 reduces unpleasant smells, increases glutamate and gamma-aminobutyric acid content, and accelerates BDNF production, resulting in improved taste and potential health-promoting effects such as memory enhancement, appetite suppression, and improved glucose metabolism.
Implementation Method 1
Microorganisms prefer neutral or alkaline conditions rather than acidic conditions during proliferation. The present invention uses an alkaline aqueous solution with pH 10.5 to 12.5 to suppress microorganism growth
Implementation Method 2
soaking the cereal in a soaking solution having a hydrogen carbonate ion concentration of 0.012 to 0.12 mol/l prepared by addition of at least one carbonate selected from alkali metal carbonate, alkaline earth metal carbonate, and ammonia carbonate to water to make the cereal absorb the soaking solution
Implementation Method 3
brown rice or wheat germ increases its gamma-aminobutyric acid content when being in contact with aqueous neutral or acidic solution in the range of appropriate temperature
Data Source
AI summary
The invention relates to a novel technique for germinating a sproutable food such as rice, other types of cereals, or seeds. Provided is a novel germination technique capable of increasing a content of glutamate, accelerating an enrichment of gamma-aminobutyric acid, and exerting excellent functionality for the body, and a novel functional food material or pharmaceutical agent. A sprouted cereal is produced by soaking the cereal in a soaking solution prepared by addition of at least one carbonate selected from alkali metal carbonate, and alkaline earth metal carbonate to water to make the cereal absorb the soaking solution, followed by allowing the cereal to germinate under predetermined conditions.