This technology involves adding water and glutamic acid to rice byproducts like rice bran or rice germ to adjust moisture levels, storing them in a nitrogen or carbon dioxide atmosphere to increase gamma-aminobutyric acid (GABA) content, and then roasting, ethanol extraction, and purification to obtain a high-concentration GABA concentrate. The roasting process adds a savory flavor, resulting in a liquid ingredient suitable for direct use in food products.
Although most rice nutrients are concentrated in rice bran and germ, these byproducts are typically discarded or used as animal feed and fertilizer, and their natural GABA content is insufficient to provide physiological benefits. Existing methods to increase GABA—such as adding enzymes or glutamate, or culturing microorganisms—are costly, complex, and time-consuming. Furthermore, because rice bran and germ are powders that do not dissolve in water or alcohol, they have a poor texture, making them difficult to add directly to various foods.
This technology induces GABA production in rice byproducts through gas displacement and heating during storage, enhances flavor via roasting, and then proceeds with ethanol extraction, alcohol evaporation, dilution, and filtration with calcium carbonate to remove impurities. The water used for spraying can be distilled, acidic, neutral, or alkaline ionized water, and the filtrate can be further concentrated into a high-potency product. Applicable to functional beverages, dairy products, health supplements for stress relief, and antioxidant cosmetics, this method transforms discarded rice bran and germ into high-value GABA ingredients without the need for separate fermentation facilities.
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