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BROWN RICE WITH THE INCREASED CONTENT OF FUNCTIONAL INGREDIENTS AND METHOD FOR MAKING THE SAME
BROWN RICE WITH THE INCREASED CONTENT OF FUNCTIONAL INGREDIENTS AND METHOD FOR MAKING THE SAME
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机译:功能成分含量增加的糙米及其制作方法
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摘要
By use of a device having a construction similar to that of a grain dryer, high-humidity air is applied to brown rice that is being transferred in a circulating manner through the device, the moisture of the brown rice is increased at water addition rates of 0.1 to 0.3%/hour in the range of 16.5 to 18.5% and the brown rice is thereafter left at rest in the device, in a state where blowing of air and circulated transfer of the brown rice are stopped. As a result, the functional component of ³-aminobutyric acid (GABA) contained in the brown rice is increased.
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