Manufacture of processed brown rice enriched with GABA accumulation using high pressure treatment part II - Change in viable bacteria count in brown rice containing accumulated GABA by high pressure treatment, and propertiesof processed brown rice

The abundant accumulation of GABA in brown rice which had been soaked after a pressure treatment was discussed in our former paper. Using those result s, we manufactured processed brown rice with increased GABA accumulation an d reduced viable bacteria counts. In order to reduce the viable bacteria co unts, it was necessary to set a brown rice to water with ratio of 1:0.5 (w/ w) (43.3%) in the course of pressure treatment, and soak the brown rice for 10 hours at 25 degrees C. Water was absorbed rapidly during cooking of the processed brown rice, and the amylogram was very similar to that of the co ntrol sample. As a result of measuring GABA in processed brown rice by such a manufacturing method, 13.0 mg GABA was found. The processed brown rice e qualing an oral tablet prescribing of 10.0 mg GABA was successfully to manu facture.