| abstract |
The grains (rice, barley, corn, etc.) or legumes (soybeans, red beans, etc.) are brought into contact with air having a relative humidity of 90% or more and humidified by contacting with air having a relative humidity of 16.0% to 18.5%. do. After this humidification they dry the kernels or legumes. In this way, the grain or legume which increased content of a functional component ((gamma) -aminobutyric acid) is obtained. |