METHOD FOR PRODUCING GERMINATED BROWN RICE TEA CONTAINING LARGE AMOUNT OF amp;gamma;-AMINOBUTYRIC ACID, AND THE TEA

摘要

PROBLEM TO BE SOLVED: To increase the content of γ-aminobutyric acid contained in a germinated brown rice tea.;SOLUTION: The method for producing the germinated brown rice tea containing a large amount of the γ-aminobutyric acid comprises bringing brown rice into a state just before the germination by adding water thereto, drying the resultant brown rice, roasting the dried brown rice, and mixing the roasted brown rice with tea leaves. As a result, the amount of the formed γ-aminobutyric acid is kept at an upper level by stopping the germination just before the germination at which the increased amount of the γ-aminobutyric acid formed by converting glutamic acid to the γ-aminobutyric acid is largest, and the production efficiency is optimized. The γ-aminobutyric acid formed in the rice grain is not decomposed and/or disappeared by the drying because the drying is carried out at a temperature regulated so that the temperature of the rice grain may be 100°C. The γ-aminobutyric acid formed in the rice grain is also not decomposed and/or disappeared by the roasting because the roasting is carried out at a temperature regulated so that the temperature of the rice grain may be 100°C.;COPYRIGHT: (C)2004,JPO&NCIPI