2004 Volume 66 Issue 1 Pages 115-121
The aim in this paper is to develop a processing technology for rice with high functionality as a staple food, investigating on the effects of water soaking conditions of brown rice on the amounts of formed GABA (γ-amino butyric acid) and free essential amino acids and the contents of vitamin B1 and mineral Mg in rice kernels. The principal objective is to elucidate the process conditions of soaking. A series of subsequent processes of evaporation heating, humidified hot air heating, ventilation cooling, rice milling, and ventilation drying were operated under the same conditions. As the results, the amounts of formed GABA and free essential amino acids differed significantly with the soaking conditions, and that the contents of vitamin B1 and mineral Mg in parts of the kernel varied. It was confirmed that under the conditions of sample being soaked in 30°C of water for 2hours, draining the water, and being left for 22hours in 30°C of atmospheric temperature while keeping the water-absorbed brown rice not to dry out, GABA and free essential amino acids increased most remarkably, and vitamin B1 and mineral Mg migrated into the endosperm.
