TECHNICAL FIELD OF THE INVENTION
[0001] The invention is directed to germinated grains having gamma amino
butyric acid (GABA) and a process of making the germinated grains. More
particularly, it relates to a process of making brown basmati rice with gamma
amino butyric acid (GABA) by using specific germinating technique.
BACKGROUND OF THE INVENTION
[0002] It is known in art that the natural brown rice is found to consist of the
nutrients including vitamin C and vitamin E along with GABA, phytic acid, and
fiber. Further, prior art discloses that brown rice when sprouted or germinated,
certain biochemical processes break down the nutrients stored in the grain into
15 more digestible form and the sprouting process increases the content of gammaamino
butyric acid, or GABA. an important neurotransmitter that affects human
brain and other organs and muscle tone. While regular brown rice has a rough
taste, is chewy and may cause bloating, cooked germinated brown rice has a
softer texture, sweeter taste and is easier on the tummy. On comparison of the
20 cooking time, it is found that the germinated brown rice cooks in less time than
the regular brown rice.
2
[0003] Research has shown that when GABA is consumed as a supplement it aids
in improving mood, relieving anxiety, improving sleep, helping with premenstrual
syndrome (PMS), treating attention deficit hyperactivity disorder (ADHD), relieving
pain or discomfort from injuries, increasing tolerance to exercise, lowering blood
5 pressure, burning fat, increasing the growth of lean muscle mass (mentioned in the
WebMD). It has been reported that oral administration of GABA -enriched rice
germ can improve insomnia in women having menopausal symptoms,
depression and symptoms of autonomic dysfunction (Okada et, J. Jpn.Soc.Food
Sci., 2000, 47 (8): 596-603).
10
[0004] There are prior arts disclosing different types of food for providing GABA
and for the production of GABA. One such prior art US 20150351431 A1
discloses a method of making whole-grain rice powder, using steps: applying
heated/humidified air to un-hulled rice and executing GABA enriching treatment
15 on the un-hulled rice; drying the un-hulled rice; hulling the dried un-hulled rice to
obtain brown rice; extracting immature brown rice from the brown rice; and
crushing the immature brown rice.
[0005] Another prior art CN 104431801 A discloses a rice product rich in
20 selenium and GABA and preparation method of rice product. This prior art
method steps include simultaneously enriching selenium and GABA in brown
rice; germinating to obtain germinated brown rice; and extruding and puffing the
3
germinated brown rice, so as to obtain the rice product rich in the selenium and
the GABA.
[0006] Therefore, there is a need for a process of making germinated brown
5 basmati rice containing GABA in high amount while not increasing the cost, by
using an improved method of germination. To fulfil this need, the present invention
provides the method of germinating grains containing GABA in the required amount
to be consumed by humans and the resultant grains are better in quality and texture
and are economical to produce.
10
OBJECTIVE OF THE INVENTION
[0007] The main objective of the present invention is to overcome the limitations
of the prior art.
15
[0008] The present invention generally discloses germinated grains containing
gamma amino butyric acid (GABA).
[0009] The prime objective of the present invention is to provide a process of
20 making the germinated brown basmati rice containing gamma amino butyric acid
(GABA) including the steps of: selection of paddy based on required initial
content of moisture followed by cleaning, soaking with water circulation,
germinating including activation of enzymes and providing aeration in
4
germinating tank, steaming, bumping, drying, pre-cleaning, de-stoning and dehusking
of paddy to receive the final germinated brown basmati rice.
[0001 0] These and other objectives of the present invention will be apparent from
5 descriptions herein. Every object of the invention is attained by at least one
embodiment of the invention. However, no embodiment necessarily meets every
object set forth herein.
10
BRIEF DESCRIPTION OF THE DRAWINGS
[00011] The present invention can be more easily understood and further
advantages and uses therefore, can be more readily apparent, when considered
in view of the detailed description and the following figures;
15 [00012] Figure 1 is a flow diagram of the process of producing germinated brown
20
basmati rice enriched with Gamma Amino Butyric Acid (GABA) according to the
preferred embodiment of the present invention.
SUMMARY OF THE INVENTION
5
[00013] The following summary is provided to facilitate an understanding of some
of the innovative features unique to the disclosed embodiment and is not
intended to be a full description.
5 [00014] One aspect of the present invention is a process of production of
germinated grains enriched with GABA, preferably brown basmati rice which
includes the steps of: (a) selecting paddy with initial moisture content of 11 to 13
percent; (b) soaking the selected paddy in water having the temperature from
about 40oc to 50°C to attain the moisture content from about 20% to 30% in
10 which the soaking includes the water circulation in 2- 4 hours for 20-25 minutes;
(c) germinating of paddy which includes the activation of Glutamate
decarboxylase enzyme in which the germinating includes aeration in every 2 to 4
hours for 20-25 minutes; and (d) steaming of germinated paddy for 6 minutes
attaining the germinated brown basmati rice.
15
[00015] Another aspect of the present invention is a process of producing
germinated brown basmati rice with the additional steps of: bumping, drying, precleaning
and other such steps in which the equipment used are designed to
achieve the desired results. Bumping of the germinated paddy is carried out
20 using rubber roll de-husker which consists of two rubber rollers such that the first
roller has a fixed position and the second roller is adjustable. And drying of paddy
is carried out using a convective drier to decrease the moisture content of paddy
from 20-30% to 11-13 %. In this, drying is done in two stages; first stage drying is
6
carried out at 110ac to achieve 17-18% moisture content and second stage
drying is carried out at 90°C until final moisture content reaches 11-13 %.
[00016] Another aspect of the present invention is the production process of
5 germinated brown basmati rice in which the GABA content of germinated brown
basmati rice ranges from 3 to 20mg per 100g.
[00017] Further, full appreciation of the various aspects of the embodiments
disclosed herein can be gained by taking the entire specification, claims, and
10 abstract as a whole.
DESCRIPTION OF THE INVENTION
[00018] In the following detailed description, the embodiments are described in
15 sufficient detail to enable those skilled in the art to practice the invention, and it is
to be understood that other embodiments may be utilized and that logical,
biological and statistical changes may be made without departing from the spirit
and scope of the present invention. The following detailed description is,
therefore, not to be taken in a limiting sense.
20
[00019] Here the terms or abbreviation used in the present invention has the
following meaning accordingly.
7
[00020] Embodiment - an embodiment is a visible or tangible form or a concrete
example of an idea or concept.
[00021] The terms "a" or "an" as used herein, are defined as one or more than one
element. The terms "including" or "having as used herein, are defined as
5 comprising (i.e. open language).
[00022] The abbreviation of GABA- gamma- aminobutyric acid.
[00023] Generally, the process of germination (sprouting) of grains adds a variety
of nutrients through the activation of dormant enzymes, while also softening the
10 bran layer. The rice kernel is germinated until the flavour and nutritional benefits
are maximized. The benefits include boosting of immune system, lowering blood
pressure, inhibiting the development of cancer cells and assisting in the
treatment of anxiety disorders.
15 [00024] Therefore, the present invention provides an improved process of
20
producing germinated grains containing gamma amino butyric acid (GABA) in the
beneficial amount to be consumed by mammals in which the germinated grains
may be selected from wheat, cereals, rice, seeds, fruits, whole grains or refined
grains and others, but are not limited to these.
[00025] In one embodiment of the present invention, the method or process of
producing the germinated grains enriched with gamma amino butyric acid
(GABA) includes the steps of:
8
a. Selecting the grains based on required initial content of moisture;
b. Cleaning of selected grains/paddy and washing;
c. Soaking in warm water to attain the high moisture content;
5 d. Recirculation of water followed up by cleansing of the soaked grains;
10
15
e. Washing of cleansed grains with water to reduce the contamination or surface
microbial load and placing the soaked paddy/grains in the germination
chamber or soaking tanks for 18 to 22 hours enabling the glutamic acid in
rice germ to be converted into GABA due to activation of Glutamate
decarboxylase enzyme;
f. Germinating of soaked grains includes aeration in every 2-4 hours for 20-25
minutes interval in order to facilitate releasing of carbon dioxide produced due
to respiration of the grains/ paddy;
g. Passing the grains/paddy from the germination chamber in an open system
for the steam and bumping within the roller moiety at the optimized
conditions;
h. Drying the grains/paddy to achieve the required moisture content in the
grains;
i. Pre-cleaning, de-stoning, de-husking and separating of grains/paddy.
20 j. Grading of grains according to length and quality of the grains;
k. Removing discolored grains using color sorter and passing through metal
separators for screening of impurities;
I. Receiving the final germinated grains.
9
[00026] In a preferred embodiment of the present invention, the process of
germinating brown basmati rice is provided having the steps as:
5 a. Selecting basmati paddy with ~oisture content of 11-13% and washing twice
10
15
20
with warm water to remove impurities and dust particles;
b. Soaking of the paddy in warm water at 45 degree Celsius for 4-8 hours to
attain the moisture content of 20-30%. The soaking process also includes the
recirculation of water after 2-4 hours for 20-25 minutes to enhance rates of
diffusion and to mediate water uptake by paddy. Soaking process ensures
that the moisture required in paddy is achieved quickly and uniformly;
c. Cleansing of the soaked paddy by draining out excess water using the
process of filtration with muslin cloth;
d. Placing the soaked paddy in the germination chamber or soaking tanks for 18
to 22 hours enabling the glutamic acid in rice germ to be converted into GABA
due to activation of Glutamate decarboxylase enzyme. Germinating includes
aeration in every 2-4 hours for 20-25 minutes interval in order to facilitate
releasing of carbon dioxide produced due to respiration of the paddy;
e. Passing the paddy from the germination chamber, through the steam in an
open system for 4- 10 minutes and bumping within the roller moiety like a
rubber roll de-husker at the optimized conditions. This bumping step is
responsible to reduce the cooking time of brown basmati rice.
10
f. Drying the paddy in a convective drier to achieve the required moisture
content in the rice in the range of 11-13% decreased from 20-30%;
g. Pre-cleaning, de-stoning and de-husking of paddy followed by separation of
paddy from germinated brown basmati rice using gravity separators;
5 h. Grading of germinated brown basmati rice according to length and quality of
10
the rice;
i. Removing discolored rice using color sorter and passing through metal
separators for screening of impurities;
j. Receiving the final germinated brown basmati rice.
[00027] Hereinafter, the aforementioned preferred embodiment is explained with
reference to figure 1, providing the flow diagram of the process of germinated
brown basmati rice enriched with GABA. The steps are-
15 [00028] Selection- (01) the first step is the selection of the basmati paddy with the
initial moisture content of 11-13 percent. Additionally, cleaning and washing of
the selected paddy are simultaneously done to eradicate the dust, small insects
and other such impurities from the selected paddy.
20 [00029] Soaking- (02) Thereafter, soaking of the cleaned and washed paddy is
done by immersing the paddy in warm water with the temperature maintained at
45 degree Celsius for 6 hours to attain the moisture content range of 25-27%.
The soaking equipment is selected from a tank, chamber or vessel according to
11
the quantity of the paddy handled at one time. The soaked paddy is washed at
least twice to cleanse the water and discourage the growth of microbes during
soaking time, thereby also leading to the reduction in overall microbial load of the
paddy. Further, to enhance the rate of diffusion and mediation of the water
5 uptake by the paddy, water circulation at regular intervals of 2-4 hours for 20-25
minutes is carried out. This is followed by cleansing of the soaked paddy by
draining out excess water using the process of filtration with muslin cloth.
[00030] Germination-(03) Further, the soaked paddy is transferred in a
10 germinating tank where the paddy are germinated for 20 hours. During
germination, the aeration of the paddy is carried out at intervals of 20-25 minutes
after every 2-4 hours. This helps to remove the released carbon dioxide due to
the continuous respiration of paddy during the germination step. Advantageously,
in this step, Glutamate decarboxylase enzyme is activated which converts the
15 glutamic acid present in rice germ into GABA
[00031] In an exemplary embodiment of the invention, the germination tank is a
conical tank consisting of a pipe with numerous small opening for enhanced
distribution of air and to remove carbon- dioxide gas produced inside the tank
20 due to continuous respiration of paddy.
[00032] Steaming- (04) Thereafter, the germinated paddy is passed in an open
steaming system to provide steam for 4-10 minutes preferably for 6 minutes. This
12
5
steaming step is carried out such that the physiochemical reactions like
gelatinization, pigment transformation and enzyme deactivations occur in the
germinated paddy rice. Moreover, in this step the starch of the germinated rice
becomes loose so that the germinated rice is easily bumped in the next step.
[00033] Bumping- (05) The bumping of the germinated paddy is carried out using
a rubber roll de-husker which consists of two rubber rollers such that the first
roller has a fixed position and the second roller is adjustable to obtain the desired
clearance between the two rollers when driven mechanically and rotating in the
10 same direction with 1100 to 1200 rpm, preferably in 1118-1120 rpm. Further, the
hardness of rubber roll de-husker selected is preferably 90 shore having
diameter of 254 mm and thickness of the rubber is 25 mm and load of motor is 7-
8 Ampere. In an operation, paddy is forcefully pressed between rollers such that
surface area of paddy increases due to which water migration rate and contact
15 area of the grain increases. This specific bumping helps to reduce the cooking
time of rice to10-12 minutes.
[00034] Drying- (06) In another step, the drying of paddy is carried out using a
convective drier (LSU) to decrease the moisture content of paddy from 25-27 %
20 to 11-13 %. Unlike the conventional drying step, here the drying is carried out in
two stages in which the first stage drying is carried at the temperature of 11 ooc
to achieve 17-18% moisture content and second stage drying is carried at the
13
temperature of gooc until final moisture content reaches 11-13 %. Temperature
is decreased during the second drying step to prevent cracks in the final product.
[00035] Pre-cleaning, de-stoning, de-husking and separating- (07) In the step
5 of pre-cleaning, paddy is screened through top sieve with large perforation of 5 x
25 mm mesh size to remove heavy particles and the cleaned paddy is fall to the
bottom sieve which has small perforation of 1.25 x 25 mm to remove small
foreign particles from paddy. This step thus helps to remove particles like dust,
strings and straw fragments from paddy. This is followed by de-stoning of paddy
10 to remove stones with the help of de-stoner with 12 mesh size. A rubber roll dehusker
is used which consists of two rubber rollers such that the first roller has a
fixed position and the second roller is adjustable to obtain the desired clearance
between the two rollers when driven mechanically and rotating in opposite
direction with 900 and 1050 rpm respectively and the load of rubber roll de-
15 husker motor is 7-8 Ampere. This opposite rotation creates the shearing effect to
remove the husk from the germinated brown basmati rice. The separators are
further used such as the gravity paddy separators to separate the germinated
brown basmati rice from paddy on the base of difference in density.
20 [00036] Final product- Germinated brown basmati rice- (08) Further, there are
some optional steps to sort the germinated brown basmati rice on its quality like
length and color. To sort the head germinated brown basmati rice or long
germinated brown basmati rice from broken germinated brown basmati rice, the
14
intended cylinders are installed at a slightly inclined position. And the color sortex
is used to remove all discoloured grains from germinated brown basmati rice. In
addition, metal separators are used to remove the metals like ferrous, nonferrous
and stainless steel having diameter of 1.2 mm, 1.5 mm and 1.8 mm
5 respectively from the germinated brown basmati rice such that the germinated
brown basmati rice pass through the separator to receive the final product as
germinated brown basmati rice.
[00037] And the final product achieved through the process of the present
10 invention were tested and analyzed for the presence of the GABA content as
indicated in the given Table 1. The germinated brown basmati rice was taken in
indicated content as the Sample A and Sample B and the GABA content was
calculated by using High Performance Liquid Chromatography (HPLC-FL)
method. In an exemplary embodiment, the germinated brown basmati rice is
15 produced with the GABA content of 3-20 mg per 100 gm of rice, preferably in 6-
14 mg per 1 OOgm of rice.
[00038] In another embodiment of the present invention, the basmati paddy used
is selected from PUSA Basmati 1121, PUSA Basmati 1, Taraori Basmati (HBC
20 19/Karnal Local), PUSA Basmati 6 (Pusa 1401), PUSA Basmati 1509(1ET 21960)
and similar other varieties.
15
[00039] Table 1: Analysis of GABA content for the Sample A and Sample B
of germinated brown basmati rice in comparison to brown basmati rice and
white basmati Rice
SAMPLE GABA content (mg/100g)
--~""----~~····-~··-··· Sample A( Time of Germination is 7.27 mg/100g
16 hours)
Sample B( Time of Germination is 12.2 mg/1 OOg
20 hours)
Brown Basmati Rice < Limit of quantification
White Basmati Rice < Limit of quantification
5
[00040] These above analyses of GABA content for both samples were done by
NEOTRON Analytical and technical Services by using HPLC-FL method.
10 Test Report Analysis for Sample A - In this, the amount of GABA found is
7.27 mg per 100 gram.
16
5
10
TEST REPORT nr. 16811488-ln-0 SAMPLE 16811488
Description provided by Cllstomer: Sample no·A
Extranei request n' N0085116 ·10/1112016 17:41:15. ·Sample arrived on the 1611112016 ·Sampling by: Cllstomer ·Transport
by: Courier
Sample Condition on Receipt: Room temperature
ANALYSIS DESCRIPTION RESULT v ~C';, ~~a en.·~"';:: lC w ~{l'ti(t) t.'tii.I$E$
:1014\t~Ti:
Gamma·Aminobutyric Acid (free) 0,00727 jQ,00116 ~rrog G,OJ:. At,\INOAC.Jib 201) 221!112016
RR2 • HPlC.FL
END TEST REPORT
Test Report Analysis for Sample B - In this, the amount of GABA found is
12.2 mg per 100 gram.
TEST REPORT nr. 16511489-ln-0 SAMPLE 16S11489
Description provided by Customer: Sample no·B
Extranei request n' N0086/16 • 10/11/2016 17:42:25. ·Sample arrived on the 16111/2016 ·Sampling by: Customer· Transport
by: Courier
Sample Condition on Receipt: ~bom temperature
ANALYSIS DESCRIPTION RESULT v FE-:\ ~\TICi'V~:.~ I (.(l '" I ~!!-.").) ~~;:.1~-H
01¢-M~~l!:
Gamma·Aminobutyric Acid (free) 0,0122 !O.C(llO ~11009 I O,C>JS
I
AI,\INOAC·ID ZOB 22illi2016
Rer.2-HPLC-fl
END TEST REPORT
Test Report Analysis of Normal brown basmati rice and white basmati rice
for GABA content quantification
17
Normal Brown Basmati rice - In this, the amount of GABA found is less
than Limit of quantification.
TEST REPORT nr. 17G16234-In-O SAMPLE 17G16234
Description provided by Customer: India Gate Bas. Brown Rice
Lot No. G-484. IG-SB
Extranei request n' N0021117 -101071201715:19:00. ~Sample arrived on the 24/07/2017- Sampling by: Customer- Transport
by: Courier
Sample Condition on Receipt: Room temperature
·- - - ANALYSIS DESCRIPTION RESULT I ·"V . !«~ ·, Wltl'~M~JH v<,<·~ "'·'~>>!E
Gamma-Aminobutyric Acid {free) Og 0,0<}51 AI~INOAC.~~ 2D 13 fjj/OSft\)17
R<,, 2 • Hf\.C.Fl
END TEST REPORT
5 Normal White Basmati rice - In this, the amount of GABA found is less than
Limit of quantification.
TEST REPORT nr. 17G16235-In-O SAMPLE
Description provided by Customer: India Gate Raw Bas. Rice
Lot No. G-485, IG
Extranei request n• N0022117 ·1010712017 15:18:41. -Sample arrived on the 24/07/2017- Sampling by: Customer- Transport
by: Courier
Sample Condition on Receipt: Room temperature
! ANALYSIS DESCRIPTION RESULT 0 F