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Statements

Subject Item
dbr:Germinated_brown_rice
rdf:type
yago:Instrumentality103575240 yago:Dish103206908 dbo:Food yago:PhysicalEntity100001930 yago:Container103094503 yago:Article100022903 yago:Tableware104381994 yago:WikicatRiceDishes yago:Artifact100021939 yago:Crockery103133538 yago:Ware104550840 yago:Object100002684 yago:Whole100003553
rdfs:label
発芽玄米 Germinated brown rice 發芽米 발아현미
rdfs:comment
発芽玄米（はつがげんまい、英:Hatsuga genmai, Germinated brown rice）は、玄米を発芽（出芽）させた米で、白米と比較して栄養価が高い玄米を食べやすく加工した製品である。1990年代に発芽に伴いγ-アミノ酪酸(GABA)が増加すると報告された事で注目され商品化が行われた。 Germinated brown rice (GBR; Korean: 발아현미(發芽玄米), romanized: bara-hyeonmi, Japanese: 発芽玄米(はつがげんまい), romanized: hatsuga-genmai) is unpolished brown rice that has been allowed to germinate to improve the flavor and texture, and to increase levels of nutrients such as γ-aminobutyric acid (GABA). It has been found that germinated grains in general have nutritional advantages. The rice is used in Japanese and Korean cuisine. Cooked germinated brown rice is softer and less chewy than plain brown rice—it is more acceptable to children in particular—and has additional nutritional advantages. 發芽米（英語：Germinated brown rice），日本稱為發芽玄米（發芽糙米），係由具種子活性的糙米經37℃水浸泡23至32小時，讓稻胚長出0.05至0.1公分之芽體。在發芽的時候，休眠中的酵素開始活化，高營養價值成分會大幅提升，又稱為食用酵素活米，日本稱為營養米。且因糙米堅硬外皮軟化後，帶有鮮甜味的胺基酸會增加，更具美味。 발아현미(發芽玄米, 영어: germinated brown rice)는 벼의 왕겨를 제거한 현미의 싹을 1~5mm 정도 틔운 쌀이다. 싹이 뜨지 않은 씨 상태의 쌀을 배아미라고 부르며, 현미는 배아미 가운데 하나이다.
foaf:depiction
n19:Hatsuga_genmai.jpg
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1030138015
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n24:
owl:sameAs
wikidata:Q5363516 n8:अंकुरित_भूरा_चावल freebase:m.0cy4ck dbpedia-zh:發芽米 dbpedia-ko:발아현미 n22:4jdWH yago-res:Germinated_brown_rice dbpedia-ja:発芽玄米
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dbo:thumbnail
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dbo:abstract
發芽米（英語：Germinated brown rice），日本稱為發芽玄米（發芽糙米），係由具種子活性的糙米經37℃水浸泡23至32小時，讓稻胚長出0.05至0.1公分之芽體。在發芽的時候，休眠中的酵素開始活化，高營養價值成分會大幅提升，又稱為食用酵素活米，日本稱為營養米。且因糙米堅硬外皮軟化後，帶有鮮甜味的胺基酸會增加，更具美味。 발아현미(發芽玄米, 영어: germinated brown rice)는 벼의 왕겨를 제거한 현미의 싹을 1~5mm 정도 틔운 쌀이다. 싹이 뜨지 않은 씨 상태의 쌀을 배아미라고 부르며, 현미는 배아미 가운데 하나이다. 発芽玄米（はつがげんまい、英:Hatsuga genmai, Germinated brown rice）は、玄米を発芽（出芽）させた米で、白米と比較して栄養価が高い玄米を食べやすく加工した製品である。1990年代に発芽に伴いγ-アミノ酪酸(GABA)が増加すると報告された事で注目され商品化が行われた。 Germinated brown rice (GBR; Korean: 발아현미(發芽玄米), romanized: bara-hyeonmi, Japanese: 発芽玄米(はつがげんまい), romanized: hatsuga-genmai) is unpolished brown rice that has been allowed to germinate to improve the flavor and texture, and to increase levels of nutrients such as γ-aminobutyric acid (GABA). It has been found that germinated grains in general have nutritional advantages. The rice is used in Japanese and Korean cuisine. Cooked germinated brown rice is softer and less chewy than plain brown rice—it is more acceptable to children in particular—and has additional nutritional advantages. Germinated brown rice is produced by soaking for 4–20 hours in warm 30–40 °C (86–104 °F) water (or longer at lower temperature), changing water a few times if some smell develops, and rinsing before cooking. This stimulates germination, which activates various enzymes in the rice. By this method, it is possible to obtain a more complete amino acid profile, including GABA. Although GBR is readily prepared at home, in Japan from 1995 it is sold ready-germinated at a higher price than ordinary rice. In 2004 about 15,000 tonnes were sold, to a value of about ¥15b.
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