Staas & Halsey LLP
Grain or legume having increased content of functional component and a manufacturing method thereof
Grain or legume having an increased content of a functional component (γ-aminobutyric acid) is obtained by humidifying grain (such as rice, wheat or corn) or legume (such as soybean and adzuki bean) by forcing the grain into an air having a temperature of 50° C. or more and a relative humidity of 90% or more such that a moisture content thereof rises within the range of 16.0% to 18.5%, and thereafter, drying the grain or legume.
Satake Corporation
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inventional inventional inventional inventional
Hou Qing Keishi Hidenori Shinya Takeshi Shigeharu
Liu Wakabayashi Mizuno Ochiai Fukumori Kanemoto