2004 Volume 66 Issue 3 Pages 91-97
In our first paper, it was explained that functional contents: GABA (γ-amino butyric acid) and free essential amino acid were formed by physiological activation of germ in brown rice. In this paper, it was clearly found that GABA formation was possible in germ-retained rice of which germ was damaged and that the amount of formed GABA varied with germ remaining rate. At the same germ remaining rate of germ-retained rice, it was shown that difference in water temperature for rice washing, atmospheric temperature or soaking water temperature, and processing time length affected the amount of GABA and free essential amino acid formation. In this research, after the sample was washed by about 20°C water, drained, and left for one hour under the condition of 20°C of atmospheric temperature, 7mg/100g or more GABA was formed and also free essential amino acid was developed well. Moreover, the steamed germ-retained rice sample was not inferior to the steamed milled rice sample in terms of taste value measured with a Taste Analyzer for cooked rice, and bacteria counts were not detected.
