发芽糙米的开发及其技术运用

近年,由于日本人饮食习惯的急速的西方化,过去较少见的癌症、心脏病、糖尿病等疾病日益激增。以附加功能性于大米为目的,2001年开发出了采用浸泡式工艺的发芽糙米,发芽糙米所含GABA对高血压及糖尿病等生活习惯病具有预防效果。通过将富含发芽糙米的功能性成分之一的GABA附加于免淘洗米,开发出功能性免淘洗米（免淘洗GABA米）。利用功能性液化液,制成具有降压等作用的免淘洗功能性包膜米。同时,利用发芽糙米等为功能性原料可开发一系列深加工产品。

Exploitation of Sprouting Brown Rice and Technical Application

In the recent years, due to the rapid westernization of Japanese eating habit, the cancer, heart disease and diabetes have been increasing day by day which occurred less in the past. Aimed for adding function to rice, the sprouting brown rice was developed in 2001 with soaking technology, in which the GABA contained in sprouting brown rice prevents the occurrence of regular diseases such as high blood pressure and diabetes. The GABA rinse-free rice was developed through adding GABA which is contained in sprouting brown rice to rinse-free rice. Rinse-free rice with functional coat which has function in lowering blood pressure was also developed by making use of liquefied liquid. Meanwhile, a series of deep-processing products can be developed by the use of functional material like sprouting brown rice.