by Houqing Liu, Manager, Grain Analysis Office, Satake Manufacturing (Suzhou)
Co, Ltd, People’s Republic of China
In the 1980s, researchers from Japanese Ministry of Agriculture, Forestry and Fisheries, private companies and universities jointly developed a technique for producing germinated brown rice enriched with GABA (γ-aminobutyric acid) and conducted a series of animal tests and human clinical experiments.
As a result, it was clarified that when germinated brown rice containing natural GABA was used for a long period of time, it was effective in suppressing the increase of blood pressure, and that it had an alleviation effect on menopausal syndromes, presenile psychiatric disorder, and psychiatric stress, etc. Functionality and safety of germinated brown rice were confirmed by animal studies and clinical studies.
At first, the GABA enrichment process imitated the germination process of seed rice and the product was named "germinated brown rice". However, this method required a sterilisation and a drying step after the germination treatment because of the longer germination time, the fermentation odor produced, and the propagation of bacteria.
Furthermore, the method of processing of germinated brown rice lost the original taste of rice, making it difficult for consumers to accept it as a food product. Additionally, observed were problems such as loss of nutritional components along with the wastewater during germinating, energy consumption during drying, longer production time, and deterioration of taste quality.
Based on the above problems, Satake developed a new-type functional rice manufacturing technology and its equipment, which combined functionality and taste. The principle is to break down the dormant aspect of the germ by combined action of water and temperature under low water content, and to “kick start” the vital activity to germinate, thereby promoting the biochemical reaction. The result was that a variety of amino acids were isolated while GABA was produced, and in particular, the content of essential amino acids increased by more than double. Rice enriched in both functional and natural nutrients was ready.
Read more HERE.
Visit the Satake website, HERE.
In the 1980s, researchers from Japanese Ministry of Agriculture, Forestry and Fisheries, private companies and universities jointly developed a technique for producing germinated brown rice enriched with GABA (γ-aminobutyric acid) and conducted a series of animal tests and human clinical experiments.
As a result, it was clarified that when germinated brown rice containing natural GABA was used for a long period of time, it was effective in suppressing the increase of blood pressure, and that it had an alleviation effect on menopausal syndromes, presenile psychiatric disorder, and psychiatric stress, etc. Functionality and safety of germinated brown rice were confirmed by animal studies and clinical studies.
At first, the GABA enrichment process imitated the germination process of seed rice and the product was named "germinated brown rice". However, this method required a sterilisation and a drying step after the germination treatment because of the longer germination time, the fermentation odor produced, and the propagation of bacteria.
Furthermore, the method of processing of germinated brown rice lost the original taste of rice, making it difficult for consumers to accept it as a food product. Additionally, observed were problems such as loss of nutritional components along with the wastewater during germinating, energy consumption during drying, longer production time, and deterioration of taste quality.
Based on the above problems, Satake developed a new-type functional rice manufacturing technology and its equipment, which combined functionality and taste. The principle is to break down the dormant aspect of the germ by combined action of water and temperature under low water content, and to “kick start” the vital activity to germinate, thereby promoting the biochemical reaction. The result was that a variety of amino acids were isolated while GABA was produced, and in particular, the content of essential amino acids increased by more than double. Rice enriched in both functional and natural nutrients was ready.
Read more HERE.
Visit the Satake website, HERE.
The Global Miller
This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.
For additional daily news from milling around the world: global-milling.com
No comments:
Post a Comment