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Disclosed are gamma-aminobutyric acid-enriched food materials to be obtained by dipping at least one material chosen from among germs of rice, rice bran containing germs, whole rice, germs of wheat and wheat bran containing germs in water at a pH of from 2.5 to 7.5 and at 80 degrees C. or lower. Also disclosed is a method for producing gamma-aminobutyric acid by extracting the gamma-aminobutyric...
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