RICE PROCESSING TECHNOLOGY THAT SATISFIES BOTH DELICIOUSNESS AND HIGH FUNCTIONALITY by Dr.Hidenori Mizuno and Mr Masafumi Haramoto, Satake Corporation, Japan
n recent years, it has been gradually proven that functional ingredients derived from rice exhibit various kinds of functionality. Most notably, GABA (Gamma-aminobutyric acid) is known to contain curative properties against lifestyle-related diseases, menopausal symptoms, high-blood pressure and burdens of stress. Sprouted brown rice is the representative of GABA-enriched rice. As many Japanese people have been familiar with milled white rice, these were the reason that sprouted brown rice did not become part of the regular Japanese diet. Therefore consumption of sprouted rice has continued to grow at a sluggish pace. In the context, the “Rice processing technology that satisfies both deliciousness and high functionality” was established. It makes it possible to enrich white rice or rinse-free rice with GABA on par with that of sprouted brown rice.
Functional ingredients of brown rice
Both bran and embryos, which are removed from rice during milling, have nutritional components and functional ingredients. Moreover, as presented above, it has been revealed that each functional ingredient increases in the sprouting of brown rice by various actions of enzymes. We list functional ingredients and those effects that were confirmed in Table 1. Satake have developed both enriching technology and equipment to include a functional ingredient – GABA into rice with good taste and
texture at similar milling yields to normal brown rice (Figure 2). Also, we have solved the weak points of the conventional process (water soaking, micro hydrolysis): lengthy process time, frequent occurrence of brown rice cracks from rapid absorption of water, decrease of milling yield associated with such, requirement of wastewater treatment and steaming process before drying to prevent bacteria multiplication and to pregelatinise (to stop germination and deativate the germination enzyme). Table 2 indicates an example that several varieties got GABA enriched by an actual machine (0.8 tph type). Each variety has over 10mg/100g d.b. of GABA on GABA rinsefree rice condition. The conversion rate from glutamic acid to GABA is average 78.6 percent and the GABA transfer rate from germ to endosperm is on average 68.6 percent. Generally, normal white rice contains one to two mg/100g d.b. so it has approximately five to 10 times of GABA comparing with normal white rice.
Figure 1: Moist Air heating and humidifying method – an overview of the new manufacturing process and enriching equipment of GABA rinse-free rice
80 | August 2017 - Milling and Grain