Grain or legume having increased content of functional component and a manufacturing method thereof

Abstract

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.

1 . A method of manufacturing a legume having an increased content of a functional component comprising:
 humidifying a raw material legume; and   drying the raw material after the humidifying,   wherein, in the humidifying, the raw material is humidified by forcing the raw material into a highly humidified air such that the moisture content of the raw material does not exceed 18.5%.   
     
     
         2 . The method of manufacturing a legume having an increased content of a functional component according to  claim 1  wherein the air into which the raw material is forced in the humidifying is set so as to have a temperature of 50° C. to 70° C. and a relative humidity of 90% or more. 
     
     
         3 . The method of manufacturing a legume having an increased content of a functional component according to  claim 1 , wherein the legume is any one of soybean, adzuki bean, mung bean and mottled kidney bean.