Change in Viable Bacteria Count in Brown Rice Containing Accumulated GABA by High Pressure Treatment, and Properties of Processed Brown Rice

Abstract

The abundant accumulation of GABA in brown rice which had been soaked after a pressure treatment was discussed in our former paper. Using those results, we manufactured processed brown rice with increased GABA accumulation and reduced viable bacteria counts. In order to reduce the viable bacteria counts, it was necessary to set a brown rice to water with ratio of 1 : 0.5 (w/w) (43.3%) in the course of pressure treatment, and soak the brown rice for 10 hours at 25°C. Water was absorbed rapidly during cooking of the processed brown rice, and the amylogram was very similar to that of the control sample. As a result of measuring GABA in processed brown rice by such a manufacturing method, 13.0 mg GABA was found. The processed brown rice equaling an oral tablet prescribing of 10.0 mg GABA was successfully to manufacture.