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Grain or legume having increased content of functional component and a manufacturing method thereof

a technology of functional components and grains, which is applied in the field of grains or legumes having increased content of functional components and a manufacturing method thereof, can solve the problems of method problems, damage such as rice cracking, and the taste of brown rice is likely to deteriorate, so as to prevent damage to grains, and increase the moisture content of grains

Inactive Publication Date: 2011-06-23
SATAKE CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a method for increasing the amount of functional components such as γ-aminobutyric acid in grain and legume by adding a minimal amount of water to the grain and drying it. The method involves humidifying the grain or legume by exposing it to highly humidified air and controlling the moisture content to rise within the range of 16.0% to 18.5%. This humidification step can be performed by forcing the grain or legume into an air having a temperature of 50°C or more and a relative humidity of 90% or more. The humidified grain or legume can then be dried without controlling the amount of water added or stirring it. The resulting grain or legume has a significantly increased content of the functional component. The method can be used to manufacture various types of grain and legume with increased functional components.

Problems solved by technology

However, this method has a problem.
In the processing method for brown rice by rehydration, taste of brown rice is likely to deteriorate.
In addition, damage such as rice cracking may occur.
Since brown rice once dried is rehydrated and thereafter dehydrated again, the manufacturing cost increases compared to general brown rice.
However, it is said that the taste of brown rice with germs, which is obtained by sprouting brown rice is inferior to that of general white rice, as is described, for example, in Japanese Patent Application Laid-Open No. 2005-168444.
However, this method has a problem.

Method used

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  • Grain or legume having increased content of functional component and a manufacturing method thereof
  • Grain or legume having increased content of functional component and a manufacturing method thereof
  • Grain or legume having increased content of functional component and a manufacturing method thereof

Examples

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Effect test

example 1

[0089]As an example of the present invention, “Akitakomachi” (brand name of rice, produced in Akita prefecture, Japan, in 2006) was processed by the manufacturing method of the present invention. Using the humidification / dehydration apparatus 1, brown rice of “Akitakomachi” was humidified at a humidification rate of 0.3% / hour or less (a moisture increasing rate of 0.3% or less per hour) such that the moisture content thereof might not exceed 18.5%. In the humidification operation, the relative humidity of the humidifying air was set at 90% or more. The temperature of the humidifying air was maintained at room temperature for one hour from initiation of humidification operation, then increased to 20° C. for the following one hour, and thereafter increased at a rate of 5° C. per hour like 25° C., 30° C., 35° C. and 40° C. In this way, the temperature of the humidifying air reached 40° C. 5 hours after initiation of the humidification operation. Thereafter, the temperature was raised a...

example 2

[0094]As an example of the present invention, foxtail millet with husk was processed by the manufacturing method of the present invention. Foxtail millet was humidified by the humidification / dehydration apparatus 1 such that the moisture content thereof might not exceed 18.5%. In the humidification operation, the humidifying air having a relative humidity of 90% or more and a temperature of 60° C. was applied for 4 hours for humidification. In this processing for foxtail millet, after completion of the humidification operation, the stationary step was not performed and directly subjected to the dehydration operation. In the dehydration operation, dry air having a relative humidity of 30% and a temperature of 45° C. was applied for 3 hours from initiation of the dehydration operation. Thereafter, the temperature of the dry air was gradually decreased finally to room temperature. In this way, foxtail millet was dried until the moisture content thereof became about 13% to obtain foxtai...

example 3

[0097]As an example of the present invention, millet with husk was processed by the manufacturing method of the present invention. Millet was humidified by the humidification / dehydration apparatus 1 such that the moisture content thereof might not exceed 18.5%. In the humidification operation, the humidifying air having a relative humidity of 90% or more and a temperature of 60° C. was applied for 4 hours for humidification. In this processing for millet, after completion of the humidification operation, millet was not subjected to the stationary operation and directly subjected to the dehydration operation. In the dehydration operation, dry air having a relative humidity of 30% and a temperature of 45° C. was applied for 3 hours from initiation of the dehydration process. Thereafter, the temperature of the dry air was gradually decreased finally to room temperature. In this way, millet was dried until the moisture content thereof became about 13% to obtain millet having an increase...

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Abstract

Grain or legume having an increased content of a functional component (γ-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS[0001]This application is a divisional application of U.S. patent application Ser. No. 12 / 153,375, filed May 16, 2008, the disclosure of which is herein incorporated in its entirety by reference. This application claims the priority benefit of Japanese Application Nos. 131438 / 2007 filed May 17, 2007, 226982 / 2007 filed Aug. 31, 2007 and 059288 / 2008 filed Mar. 10, 2008, the disclosures of which are herein incorporated in their entirety by reference.BACKGROUND[0002]1. Field[0003]The present invention relates to a method of increasing the content of a functional component in grain such as rice or wheat or legume such as soybean or adzuki bean, and grain or legume manufactured by the method.[0004]2. Description of the Related Art[0005]Recently, γ-aminobutyric acid (GABA) has attracted attention as an effective substance for maintaining health or preventing disease by suppressing an increase of blood pressure in human body. Therefore, attempts have b...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/212A23L11/00A23L7/196A23L19/00
CPCA23L1/1025A23L1/2005A23L1/2001A23L1/182A23L7/196A23L7/197A23L11/01A23L11/05
Inventor FUKUMORI, TAKESHIKANEMOTO, SHIGEHARUMIZUNO, HIDENORILIU, HOU QING
Owner SATAKE CORP
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