WO2008053767A1 - PROCESS FOR PRODUCING γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION AND FOOD COMPRISING THE γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION - Google Patents

Abstract

It is intended to provide a process for producing a γ-aminobutyric acid-containing composition which contains γ-aminobutyric acid in a definite amount or more in terms of nutritional value. A γ-aminobutyric acid-containing composition which contains γ-aminobutyric acid in a larger amount than the existing products can be produced by a process comprising: the step of disrupting the cell wall of beans or bean pods to give a disrupted cell wall product; the step preparing a liquid reaction mixture wherein a liquid reaction mixture containing the disrupted cell wall product and water is prepared; and the low-temperature reaction step wherein the liquid reaction mixture is maintained at 4 to 15oC for a period of time required for substantially increasing the content of γ-aminobutyric acid.

Description

 Specification

 7) Method for producing a composition containing aminoaminobutyric acid, food containing a composition containing aminoaminobutyric acid

 Technical field

 [0001] In the present invention, a method for producing a γ-aminobutyric acid-containing composition for increasing the amount of γ-aminobutyric acid (GABA) in beans by holding the beans at a low temperature and a composition containing γ-aminobutyric acid are added. Regarding food.

 Background art

[0002] _Ί Amino acid which is one component contained in legumes and vegetables, is a kind of bioactive amino acid that acts as a neurotransmitter in the brain of a vertebrate such as, in recent years, intake of _I Amino acid The effect on health is attracting attention. In other words, _{Ίaminobutyric} acid suppresses blood pressure rise, promotes brain metabolism, improves symptoms of cerebrovascular disorders, improves symptoms associated with head trauma, improves muscle atrophy disease, improves diabetes It has been confirmed that there is no problem in terms of safety even when ingested from food.

 [0003] For this reason, measures for ingesting more γ-aminobutyric acid from beans and vegetables are being studied. For example, in Patent Document 1 below, a required amount of glutamic acid is added so that the ρΗ of the cabotia pulverized solution is 5.0 to 6.5, and the added glutamic acid is converted to γ-aminobutyric acid by an enzyme present in the cabotya. It is generated by performing the operation to perform multiple times.

 Patent Document 1: Japanese Patent Laid-Open No. 2001-252091

 Disclosure of the invention

 Problems to be solved by the invention

[0004] In the manufacturing method described in Patent Document 1, the holding step is performed at 15 to 25 ° C. In general, when the product is increased by an enzyme reaction, the reaction temperature, reaction time, pH, etc. suitable for the enzyme glutamate decarboxylase (GAD) in a reaction system with a sufficient substrate. This is a general idea from the viewpoint of selecting.

[0005] As a result of intensive studies, the present inventors, for example, as in the case of Kabotiya in Patent Document 1 In the production method optimized by the conventional general method, when the holding step is performed at the above temperature, the reason is not clear, but the production of γ-aminobutyric acid is possible even under conditions where an appropriate amount of GAD or substrate exists. We found for the first time that the amount was less than expected. One of the problems of the present invention is that, in view of such an unexpected phenomenon, GAD exhibits higher activity than conventional general methods, and as a result, the production amount of γ-aminobutyric acid is reduced. Find new ways to increase.

[0006] Further, according to the example of Kabochia in Patent Document 1 optimized by a conventional general method, the holding step must be performed at a certain high temperature in order to increase the γ-aminobutyric acid content. However, when making beverages and processed foods whose quality is guaranteed under these conditions, it is essential to limit from the microbiological point of view as the content of γ-aminobutyric acid increases. As in the example shown in Patent Document 1, it is clear that the quality is in a microbiologically unfavorable state as a beverage or processed food when kept at a high temperature. That is, with increasing _Ί Amino acid, if you to suppress the increase in the number of bacteria within an acceptable range on some extent food hygiene, mass production becomes impossible, microbially safe γ-aminobutyric acid containing an industrial scale Les, who can not provide the composition.

From this point of view, the production method of Patent Document 1 does not consider microbial hygiene at all. That is, in the hold condition at a high temperature of 15-25 ° C, while it is possible to increase the _Ί Amino acid content, microorganisms increases. For this reason, if the holding time is extended, the decay may progress and the product may not be circulated. This is a major problem for beverage and processed food manufacturers. In particular, legumes are prone to rot, so it is usually desirable to avoid heating for as long as possible (eg, holding above 15 ° C). One of the objects of the present invention is to provide a method for increasing ァ aminobutyric acid that increases the amount of γ-aminobutyric acid produced compared to the conventional general method and solves the above-mentioned food hygiene problems. .

 [0008] In view of the above problems, an object of the present invention is to provide a method for producing a aminoaminobutyric acid-containing composition containing a certain amount or more of γ-aminobutyric acid as a nutritional value.

 Means for solving the problem

[0009] As a result of intensive studies for solving the above problems, the present inventors have found It was newly found that the 7-aminobutyric acid content can be significantly increased by using a low temperature / long time holding condition that is completely opposite to the high temperature / short time holding condition. As a result, the inventors have found that the content of γ-aminobutyric acid can be increased as compared with Patent Document 1, and have completed the present invention. This production method is a production method that exhibits a particularly excellent effect when beans are used as compared with the case where pumpkins and tomatoes are used. More specifically, the present invention provides the following.

 [0010] (1) A step of crushing a cell wall of beans or grapes to obtain a cell wall destruction treatment product, a reaction solution production step for producing a reaction solution containing the cell wall destruction treatment product and water, and the reaction solution A low-temperature reaction step for holding the time necessary to substantially increase the content of γ-aminobutyric acid at 15 ° C., and a method for producing a γ-aminobutyric acid-containing composition.

 [0011] According to the present invention, in the reaction in which glutamic acid (Glu) in beans is converted to γ-aminobutyric acid by the enzyme GAD, the reaction is performed at a temperature suitable for GAD (for example, 20 to 30 ° C) for a short time ( For example, within 3 hours) γ-aminobutyric acid content produced by reaction is lower than the temperature suitable for GAD! /, At a temperature (eg 4 to 15 ° C) for a long time (eg 10 ° C for 18 hours) It was found that the content of γ-aminobutyric acid produced by the reaction was higher.

 [0012] This increase in the content of γ-aminobutyric acid by holding at low temperature / long time is a force that could not be predicted in the past, and that the enzyme is sufficiently active even at temperatures below 10 ° C. Is an unpredictable force. Then, by applying this discovery to the above-mentioned low temperature holding step, it has been found that beans having an increased γ-aminobutyric acid content can be produced compared to conventional products held at high temperature.

 [0013] (2) The method for producing a caminobutyric acid-containing composition according to (1), wherein in the low temperature reaction step, the temperature is controlled so that the number of bacteria falls within a range of 100 times or less of the initial number of bacteria.

 [0014] By applying a low-temperature reaction process, it is possible to suppress the increase of bacteria, so it is suitable for food hygiene and has an increased γ-aminobutyric acid content compared to conventional products kept at high temperatures. Can produce beans. If the number of bacteria before the start of the low-temperature reaction process (initial number of bacteria) and the number of bacteria after the end can be controlled within a range of 100 times or less, the temperature should be 4 to 15 ° C. You can change!

[0015] (3) The beans are soybean genus, pea genus, bean genus, broad bean genus, saddle genus, chick. The method for producing a γ-aminobutyric acid-containing composition according to (1) or (2), wherein the γ-aminobutyric acid-containing composition is one selected from the group consisting of a genus Legume and a genus Spiraea.

 [0016] In the embodiment of the present invention, there is no particular limitation as long as it is a legume. It may also be the above-mentioned beans.

[0017] (4) in the low temperature reaction step before and / or the low temperature reaction step, having from adding step of adding Dal glutamic acid from the outside (1) of (3)! /, _I according to any deviation A method for producing an aminobutyric acid-containing composition.

 [0018] According to this aspect, since glutamic acid is added from the outside as a substrate, the γ-aminobutyric acid content can be increased more efficiently.

[0019] (5) The method of producing the content of glutamic acid was added in the addition step from the outside, an amount that holding process ends at glutamate remains (4) _I Amino acid-containing composition according to.

 [0020] According to this embodiment, the content of γ-aminobutyric acid can be increased more efficiently by adding excessive glutamic acid.

 [0021] (6) γ-Aminobutyric acid content generated when held at a temperature exceeding 15 ° C for an arbitrary time (t) Satisfies the condition of W = Γ (t) (W is a temperature exceeding 15 ° C. When holding

T> 15 ° C T> 15 ° C

 Indicates the content of 7-aminobutyric acid. Γ (t) represents a function whose value is t. ) And 4 to; γ-aminobutyric acid content power W generated when holding at 15 ° C for an arbitrary time (t)

 T = 4-15. C

= When the condition of f (t) is satisfied (W is 4 ~; γ-amid when kept at 15 ° C

 T = 4-15. C

 The content of nobutyric acid is shown. f (t) indicates a function whose value is t. ),

 A specific hold where the relationship between W and W is w <w

 T = 4 to 15 ° C T> 15 ° C T = 4 to 15 ° C

 The method for producing a 7-aminobutyric acid-containing composition according to any one of (1) to (5), which is maintained in the low-temperature reaction step until time.

[0022] The content of force 7-aminobutyric acid, which will be described in detail later, can be expressed as a function of time. Holding for a certain holding time t reverses the content of γ-aminobutyric acid when held at a temperature above 15 ° C and between 4 and 15 ° C. That is, by holding at a low temperature, leaving at this and force S to generate a number _Ί Amino acid than produced and held at a high temperature. Moreover, the problem that bacteria increase can be solved by keeping at low temperature. [0023] (7) γ-aminobutyric acid content generated when held at a temperature exceeding 15 ° C for an arbitrary time (t) Satisfies the condition of W = Γ (t) (W is a temperature exceeding 15 ° C. When holding

T> 15 ° C T> 15 ° C

 Indicates the content of 7-aminobutyric acid. Γ (t) represents a function whose value is t. ) And 4 ~; γ -aminobutyric acid content power W generated when holding at 15 ° C for an arbitrary time (t)

 T = 4-15. C

= When the condition of f (t) is satisfied (W is 4 ~; γ-amid when kept at 15 ° C

 T = 4-15. C

 The content of nobutyric acid is shown. f (t) indicates a function whose value is t. ), Said W

 T> 15 ° C When the maximum amount is w (however, any time ω at w = r (t)

 Tmax T> 15 C 0 hours

<t <48 hours. ), The relationship between W and W is such that W <W

 Tmax T = 4-15 C Tmax T = 4-15. Hold in the low-temperature reaction step until a certain holding time t (1) to (5)

 2

 A method for producing a γ-aminobutyric acid-containing composition as described in 1. above.

 [0024] According to this aspect, a composition containing γ-aminobutyric acid in a larger amount than the maximum amount of γ-aminobutyric acid produced by holding at a high temperature can be produced by holding at a low temperature.

 [0025] (8) The production of the γ-aminobutyric acid-containing composition according to any one of (1) to (7), wherein after the low-temperature reaction step, a drying treatment is performed or a drying treatment and a pulverization treatment are performed. Method.

 [0026] According to the present invention, the γ-aminobutyric acid-containing composition obtained by the above production method can be made into a dried product by a drying treatment. The drying treatment here is not particularly limited as long as it can dry the γ-aminobutyric acid-containing composition. In addition, the dried product of the γ-aminobutyric acid-containing composition can be made into powder by pulverization. Thus, it can use simply as food raw materials, such as a cake and bread, by making it into a powder form. The pulverization treatment here is not particularly limited as long as it can pulverize the dried γ-aminobutyric acid-containing composition. In addition, when dried with a spray dryer (spray drying), the powder usually has an appropriate particle size, and thus there is no need to perform pulverization.

 [0027] (9) A food comprising the γ-aminobutyric acid-containing composition obtained by the method for producing a γ-aminobutyric acid-containing composition according to any one of (1) to (8).

 [0028] According to this aspect, there is provided a food in which the content of γ-aminobutyric acid is enhanced by adding a γ-aminobutyric acid-containing composition containing a high content of beans-derived γ-aminobutyric acid to the food. I'll do it with power.

[0029] (10) A method for producing a γ-aminobutyric acid-containing composition according to any one of (1) to (8) A γ-aminobutyric acid increasing agent used in the low-temperature reaction process with a food material containing glutamic acid or glutamic acid, which is made of a cell wall destruction product of beans or straw.

[11] (11) Beans used when a reaction solution containing glutamic acid or a food material containing glutamic acid and water is subjected to a low-temperature reaction step that is maintained at 4 to increase γ-aminobutyric acid at 15 ° C. Alternatively, a γ-aminobutyric acid increasing agent comprising a cell wall destruction product of sputum.

[0031] According to this embodiment, the content of γ-aminobutyric acid contained in the food material is enhanced by holding both the food material for which γ-aminobutyric acid is to be enhanced and the reaction solution for a long time at a low temperature. That's the power S.

 The invention's effect

 [0032] According to the present invention, by providing a low-temperature / long-time low-temperature reaction step, a method for producing a γ-aminobutyric acid-containing composition having a higher γ-aminobutyric acid content than that maintained at a high temperature is provided. it can.

 Brief Description of Drawings

 [0033] FIG. 1 is a graph showing the relationship between the holding temperature / holding time of cabochya solution and the amount of γ-aminobutyric acid

FIG. 2 is a graph showing the relationship between the holding temperature of the tomato solution 'holding time and the amount of γ-aminobutyric acid.

 FIG. 3 is a graph showing the relationship between the retention temperature of the sugar bean solution 'retention time and the amount of γ-aminobutyric acid.

 FIG. 4 is a graph showing the relationship between the retention temperature of soybean solution and the amount of γ-aminobutyric acid.

 FIG. 5 is a graph showing the relationship between the retention temperature / retention time and the amount of γ-aminobutyric acid in a glutamic acid solution containing green soybean meal.

 FIG. 6 is a graph showing the relationship between the retention temperature / retention time of the soybean solution and the number of bacteria.

 FIG. 7 is a graph showing the relationship between the holding temperature of the tomato solution containing edamame and the amount of γ-aminobutyric acid.

 BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, embodiments of the present invention will be described in detail. In the method for producing a γ-aminobutyric acid-containing composition according to the present embodiment, the cell wall is broken by crushing the cell wall of beans or straw. A process for obtaining a treated product, a reaction solution producing step for producing a reaction solution containing a cell wall destruction treatment product and water, and a reaction solution of 4 to; substantially increasing the content of γ-aminobutyric acid at 15 ° C. And a low-temperature reaction step for holding the time necessary for the at least.

[0035] [Beans]

 Any beans can be used in the present invention, and are not particularly limited. For example, there may be mentioned one species selected from the group consisting of soybean genus, pea genus, bean genus, broad bean genus, saddle genus, chick genus, and broad bean genus. These beans may be used alone or in combination.

 [0036] The "soybean genus" includes ripe soybeans (mature soybeans, whole soybeans, sometimes referred to simply as soybeans), and green soybeans. Examples of ripe soybeans include commercially available dried soybeans, green beans, black soybeans, and green soybeans. The genus “pea genus” includes peas, peas, etc. The “genus genus” includes peas, soya beans, etc. The “genus genus” includes broad beans, etc. The “genus” includes red beans, mung beans and the like, the “chickpea genus” includes chickpeas and the like, and the “genus pea genus” includes beans and the like. Of these, soybeans, green soybeans, peas, peas, green beans, peas and broad beans are preferred.

 [0037] In addition, the above-described bean straw may be used. In the present specification, the term “beans” has a meaning including beans of beans unless otherwise specified. For example, beans extracted from edamame and broad beans are also “beans”. In addition, for example, in soybeans, they are “beans” even if they are not peeled off.

 [0038] In addition, in the case where "莢" is described in particular, it refers only to beans. For example, in edamame, it refers to the portion of the cocoon, excluding the bean portion. As the “rice cake”, edamame rice cake and broad beans rice cake are preferable.

 [0039] For example, when soybeans of the genus Soybean are used, any can be used, and there is no particular limitation. For example, domestic soybeans, US soybeans such as grapes, genetically modified soybeans, or non-genetically modified soybeans can be used. Green soybeans, black soybeans, green beans and the like can also be used. Since green soybeans are immature seeds of soybeans, they are roughly considered as soybeans.

[0040] If you want more γ-aminobutyric acid as beans, increase the amount of glutamic acid derived from beans. From the viewpoint of ease, germinated beans can be used. Germinated beans are beans that contain water necessary for germination by immersion in water, etc., after draining or in the process of immersion, etc., to contact air or oxygen to promote germination while maintaining temperature and humidity. It does not matter whether buds and roots can be visually confirmed. Specifically, for example, the drained beans are transferred to the germination bed and sprayed intermittently or wrapped with a damp cloth to advance the germination reaction. Note that the germination apparatus used in the present invention is not limited to the force capable of using a commonly used germination bed. As such germinated beans, for example, those described in WO2005 / 004633 International Publication Pamphlet can be preferably used. A representative example of germinated beans is germinated soybeans.

 [0041] [Process for crushing cell walls of beans or straw to obtain a cell wall disrupted product]

 The cell wall disrupted product is a product obtained by crushing or grinding the above-mentioned beans or straw to such an extent that the cell wall is destroyed. The reason for applying these treatments is that beans or straw GAD are inherent in the cells, so in order to use GAD effectively, treatment such as crushing or grinding is preferred! / It is.

 [0042] The step of obtaining the cell wall disrupted product is not particularly limited as long as the beans are subjected to a treatment such as crushing and grinding so that GAD activity can be exerted. For example, there are a method of pulverizing beans and straw with a mascot mouthlider or the like, and a method of grinding dried beans and straw into a powder form. Further, there is a method of grinding beans and straws in water (this is an example in which a “step for obtaining a cell wall destruction treatment product” and a “reaction liquid production step” are performed simultaneously). In addition, there is a method in which beans and straws are placed in water for a certain period of time to absorb water, and then water is added to the absorbed beans and straws and ground (see “Process for obtaining a cell wall destruction product” and “Reaction”). This is an example of performing the “liquid manufacturing process” simultaneously). In the case of germinated beans, if the germinated beans contain sufficient moisture, the water absorption step may be omitted. This process includes the steps of “pulverizing beans or straw to obtain a ground product”, “steps for obtaining an extract from beans or straw”, “obtaining an extract after grinding beans or straw to ground products. Process ".

 [0043] (Crushing process)

In the pulverization process, especially for methods such as crushing, grinding, etc. It is not limited. Examples of the apparatus for performing this treatment include a homomixer and a juicer mixer. Examples of the treatment method include a method of pulverizing or grinding at 7000 rpm for 3 minutes with a homomixer. Water is not essential during the grinding process.

Yes

 [0044] (Water absorption process)

 The water absorption process is not particularly limited as long as it is a process in which soybeans can be sufficiently softened to facilitate the grinding process. The water absorption process can be carried out by adjusting the water absorption process as appropriate. The water used in the water absorption step is not particularly limited, such as tap water and groundwater, but it is preferable to use water containing only a small amount of metal ions such as soft water from the viewpoint of preventing precipitation of soy protein contained in soy milk.

 [0045] (Step of obtaining an extract from beans or straw)

 As a process of crushing the cell wall of beans or straw to obtain a cell wall disrupted product, a process of obtaining an extract from beans or straw or a process of obtaining an extract after crushing beans or straw into a crushed product May be performed. For example, the beans may be sufficiently softened in the water absorption step, and the extract may be obtained by extracting specific components and fractions from the beans. More specifically, it is a method of extracting the cell wall destruction treatment product with water or the like. Examples of the extract include a protein fraction and an enzyme fraction. More specifically, a solution obtained by salting out a cell wall disrupted product in a solution state, desalting it, and purifying the column may be used.

 [0046] [Reaction liquid production process for producing a cell wall disrupted product or a reaction liquid containing an extract and water] After completion of the process of obtaining the cell wall disrupted product or the process of obtaining the extract from beans or straw There is no particular limitation as long as the reaction solution can be produced by mixing the product or extract with water. The “process for obtaining a cell wall disrupted product” and the “reaction liquid production process” can be performed simultaneously so that a mixture of beans and water is made and subjected to a grinding process together. Alternatively, the dried beans may be pulverized in the “step for obtaining a cell wall disrupted product” and dissolved in water to obtain a reaction solution! /.

[0047] In the present embodiment, the "reaction solution of cell wall disrupted product or extract and water" is a product obtained by finely pulverizing beans in the reaction solution by means such as grinding or grinding. As long as the extract and water are mixed, the production method is not particularly limited. Anti The concentration of the ground product or its extract in the reaction solution is not particularly limited as long as it can produce a γ-aminobutyric acid-containing composition derived from beans!

[0048] (Removal step)

 If necessary, the pulverization step includes a removal step of removing a water-insoluble component from the reaction solution of the obtained cell wall destruction treatment product and water. In the removal step, a water-insoluble component is removed from the reaction solution of the cell wall destruction treatment product and water by a removal device (or a separation device) to obtain a solution from which the water-insoluble component has been removed from the reaction solution. As the removal device or separation device used in the removal process, for example, a force S using a screw press or a screw decanter is used.

[0049] In particular, when soot is used, it is preferable to use it without removing water-insoluble components. According to this embodiment, conversion to γ-aminobutyric acid can be performed with higher efficiency than that obtained by filtering an aqueous suspension. That is, Te capsular cell wall destruction product odor immature beans, not only water-soluble components, it is possible to advance the conversion reaction to _Ί Amino acid even in the water-insoluble components. Even in this case, the water-insoluble component can be removed after completion of the reaction.

 [0050] [Relationship between process of obtaining cell wall disrupted product and reaction liquid production process]

 The “step for obtaining a cell wall disrupted product and / or the step for obtaining an extract” and the “reaction liquid production step” may be performed simultaneously. For example, when soybean is used, a reaction solution can be prepared by obtaining soybean soaked in water and sufficiently absorbed, and then crushing the soybean while adding water. On the other hand, an example using edamame koji can be given as an example performed in different processes. In detail, it is possible to pulverize only the edamame koji and then add water to make a reaction solution.

 [0051] (Addition of glutamic acid)

In the present invention, the reaction solution produced in the reaction solution production process may further contain glutamic acid added from the outside. By adding glutamic acid as a substrate from the outside, it is possible to increase the aminobutyric acid. The glutamic acid of the present invention refers to glutamic acid and a salt thereof (for example, sodium glutamate). The addition of glutamic acid is not particularly limited, either before or after the low temperature reaction step described later. I can't. As a method of adding glutamic acid, it is also possible to add a food material rich in glutamic acid. Examples include seasonings with a high glutamic acid content and amino acid mixtures obtained by degrading proteins (for example, food protein degradation products such as casein and corn).

 [0052] The amount of glutamic acid added is not particularly limited! /. When even a little glutamic acid is added, γ-aminobutyric acid increases accordingly, so the lower limit cannot be defined unconditionally. In order to efficiently increase the content of γ-aminobutyric acid, it is preferable to add such that glutamic acid remains after completion of the low-temperature reaction step described later (after completion of the reaction).

 [0053] The amount of glutamic acid added! / Is greatly affected by the beans used, the cell wall destruction processed product of persimmon, and the extract thereof, and thus cannot be generally regulated. In addition, it cannot be specified unconditionally due to differences in extraction efficiency due to differences in machines and manufacturing scale used in manufacturing. The amount of glutamic acid can be expressed as the glutamic acid concentration in the reaction solution before the low temperature reaction step.

 [0054] As an example, when soybean is used, the following examples are given.

 The amount of gnoretamic acid added is 40 mg or more (48 mg or more is preferred, and 56 mg or more is more preferred) per bean solid content l lg in the reaction solution before or during the low temperature reaction step. It is preferable to add such that. This amount indicates the total concentration of added glutamic acid and glutamic acid inherent in the legume component.

 [0055] In addition, the amount of glutamic acid added to the reaction solution is 88 mg or less (120 mg or less, 96 mg or less is preferred) per bean solid content l lg in the reaction solution before or during the low temperature reaction step. Is more preferable). This amount indicates the total concentration of added glutamic acid and glutamic acid inherent in the legume component.

 [0056] The amount of glutamic acid added is 40 to 12011¾ (56 to 9611¾ is preferred) per bean solid content in the reaction solution before or during the low temperature reaction step. More preferably.

[0057] What is the method of adjusting the reaction solution by adding glutamic acid! /. For example, it can be added after preparing the reaction solution. Alternatively, glutamic acid may be added in advance when preparing the reaction solution, and the reaction solution containing glutamic acid may be manufactured by the reaction solution manufacturing process. In addition, when glutamic acid is added to the reaction solution, it can be added before or during the holding process. In addition, glutamic acid may be added several times.

[0058] (Remaining amount of glutamic acid at the end of the holding step)

As described above, the content of glutamic acid to be added cannot be generally specified. This is because even if the amount of glutamic acid is small and no glutamic acid is present at the end of the holding step or the reaction does not proceed, the amount of _c- aminobutyric acid produced increases corresponding to the added glutamic acid. .

 In the present invention, it is preferable to add glutamic acid to such an extent that glutamic acid remains at the end of the holding step (if there is an enzyme, the reaction will still proceed). This is because the effect of the method for enhancing GAD activity realized in the present invention can be fully utilized by preventing the γ-aminobutyric acid content from reaching a plateau.

 [0059] Therefore, for the reasons described above, it is preferable to add dartamic acid to such an extent that glutamic acid remains at the end of the holding step. Even in such cases, the amount of glutamic acid added cannot be generally defined due to differences in the extraction efficiency of legume solids due to differences in machinery and production scale used in production.

 [0060] On the other hand, it is also assumed that glutamic acid is added in an extremely excessive amount. However, if too much glutamic acid remains in the γ-aminobutyric acid-containing composition, which is the final product, the flavor is greatly affected, so it cannot be added in an excessive amount.

 [0061] The glutamic acid content at the end of the holding step is preferably, for example, 32 mg or less (more preferably 8 to 32 mg) per 11 g of beans solid content in the reaction solution. Therefore, the amount of glutamic acid added is preferably, for example, the amount of glutamic acid remaining in the reaction solution in the range of 32 mg or less (more preferably 8 to 32 mg) per 11 g of beans solids at the end of the reaction.

 [0062] [Low-temperature reaction step]

Next, in the present invention, the reaction solution is kept at a low temperature of 4 to 15 ° C, and is kept for a time necessary to substantially increase the content of _γ -aminobutyric acid in the beans. A low temperature reaction process is performed to increase the butyric acid content.

[0063] Strength described later in the examples, as shown in Figs. 3 and 4, etc. As a result of the inventors' extensive research, the γ-aminobutyric acid content is further increased by holding at low temperature / long time. The phenomenon is certain It has been certified. By applying this phenomenon to the low-temperature reaction process, it is suitable for food hygiene by sufficiently suppressing the increase of bacteria, and γ-aminobutyric acid content is increased compared to conventional products. A composition can be produced.

 [0064] Here, "low temperature" refers to a temperature within the range of 4 to 15 ° C. If the reaction solution is kept at a temperature lower than 4 ° C, water in the reaction solution may freeze. On the other hand, if the reaction solution is kept at a temperature exceeding 15 ° C for a relatively long time, the number of bacteria increases, which may not be suitable for food hygiene. 4 ° C. or more and less than 15 ° C. is preferable 4 to 10 ° C. is more preferable. 4 ~; When kept at 10 ° C, increase of bacteria can be easily and effectively suppressed. Although not shown in the examples, it was confirmed by preliminary experiments that the effects of the present invention were exhibited at 4 ° C. The low-temperature reaction step of the present invention needs to be maintained for a time necessary to substantially increase the content of γ-aminobutyric acid. This time greatly depends on the type of beans, the method of grinding and extracting the beans, the reaction temperature, the content of glutamic acid as a substrate, the content of beans in the reaction solution, the size of the reaction vessel and the stirring method during the reaction, etc. In order to do this, it is not possible to define it in general. It is necessary to maintain a significantly increased time compared to the γ-aminobutyric acid content immediately before the low-temperature reaction step.

In the low temperature reaction step, for example, as shown in FIGS. 3, 4 and 5, the γ-aminobutyric acid content can be expressed as a function of time. The content of _ァ aminobutyric acid per unit time t generated when held at a temperature exceeding 15 ° C satisfies the condition of W = Γ (t), and 4 to 1

 T> 15 ° C

 The content of γ-aminobutyric acid per unit time t generated when held within the range of 5 ° C is W

 Τ

 = f (t), the relationship between w and w at retention time t

= 4 to 15 ° C 1 T> 15 ° C T = 4 to 15 ° C It is preferable to maintain the relationship until w <w. I.e. w

 T> 15 ° C T = 4 ~ 15 ° C T = 4 ~ 15 ° C

It is preferable to hold at a low temperature for more than 1 w or longer. this

T> 15 ° C

 Thus, it is possible to provide a γ-aminobutyric acid-containing composition having an increased γ-aminobutyric acid content as compared with the conventional method. Here, “W” is the value when holding at a temperature exceeding 15 ° C.

 T> 15 ° C

Γ-Aminobutyric acid content of “W” is 4 ~; _Ί —Ύ when kept at 15 ° C

 T = 4-15. C

 The content of minobutyric acid is shown.

 [0066] If the maximum amount of W is W, w <w (however, holding time t

T> 15 ° C Tmax Tmax T = 4-15 ° C is 0 hour t <48 hours. It is preferable to hold until it becomes. That is, 15 It is preferable to hold at a low temperature until the maximum amount of γ-aminobutyric acid when held at a temperature exceeding ° C is exceeded. Thereby, the γ-aminobutyric acid-containing composition having an increased γ-aminobutyric acid content as compared with the conventional method can be provided. Incidentally, for example, as shown in FIG. 4, when held at temperatures above 15 ° C, when the reaction liquid is not able to hold up between 1:48 would rot, the _Ί Amino acid content of maximum time that can hold Preferable to hold until over, or more.

 [0067] In the present invention, the growth of bacteria can be suppressed because it is maintained at a low temperature. In the low-temperature reaction process, for example, as shown in Figs. 3, 4 and 5, always keep the number of bacteria in a range from 4 to; Thus, the holding temperature may be appropriately changed as necessary within the range of 4 to 15 ° C. as long as it can be controlled to be within the range of 10 times or less. When it is kept at a temperature in the range of 4 to 10 ° C, it is preferable because the number of bacteria can be controlled within a range of 100 times or less (preferably 10 times or less) of the initial number of bacteria for 48 hours or more. For example, when it is kept at 20 ° C or higher, the γ-aminobutyric acid content increases to a certain level in a short time, but at the same time, the number of bacteria exceeds 100 times the initial number, which is not preferable.

 [0068] The low-temperature reaction step described above may be combined with other unit operation treatments (other manufacturing processes other than low-temperature holding) other than low-temperature holding as long as the low temperature of 4 to 15 ° C is satisfied. Yo! / For example, the low-temperature reaction process does not only indicate a stationary state 4 ~; if it is kept within the range of 15 ° C, it is included in the low-temperature reaction process even if it is combined with processes such as grinding, stirring, and homogenization. May be. In other words, the low temperature holding means may be a pulverizing device, a removing device or the like having a heat insulating sealing function. Therefore, the holding time in the present invention is the time for holding the pulverized beans and water in the state of the reaction solution, the time for holding the solution in which the water-insoluble component has been removed from the reaction solution, or the reaction solution. Even if there is a difference in the amount of time that the solution is kept in both conditions!

 [0069] (Drying of γ-aminobutyric acid-containing composition)

The γ-aminobutyric acid-containing composition obtained by the above production method can be dried to give a dry product. The method for the drying treatment can be appropriately adjusted by a conventional method and is not particularly limited. For example, spray dryer (spray drying), vacuum drum dryer, freezing Can be done by drying, etc.

[0070] (Drying of dried product of γ-aminobutyric acid-containing composition)

 The dried product of the γ-aminobutyric acid-containing composition obtained by the drying treatment can be pulverized into a powder. The pulverization method can be appropriately adjusted by a conventional method and is not particularly limited. For example, a mixer or a mortar may be used. As a specific example, there is an example in which a dried product dried with a vacuum drum dryer is powdered by a pin mill (type of pulverizer). In addition, when dried with a spray dryer (spray drying), a powder with an appropriate particle size is usually obtained, so that pulverization is not performed. Further, the particle diameter of the powder is not particularly limited.

 [0071] [Food containing γ-aminobutyric acid-containing composition]

 The γ-aminobutyric acid-containing composition obtained by the above production method is subjected to, for example, any of sugar processing, homogenization, concentration, dehydration, drying, and pulverization, and if necessary, frozen and heated. It can be used as a further processed product or food by applying processing such as dilution, molding, compression, steaming and fermentation.

 [0072] The processing as described above can be performed according to a method usually used in the production of general processed foods. For example, regarding the γ-aminobutyric acid-containing composition according to the present invention, saccharides and other ingredients (for example, acidulant, seasoning, sweetener, coloring agent, flavoring agent, strengthening agent, preservative) General food additives such as antioxidants, emulsifiers, quality improvers, bases, excipients, etc.) are blended appropriately according to the purpose to make a taste-adjusted liquid or added directly to foods If necessary, it can be advantageously carried out by blending saccharides, excipients, bases and the like into a paste, and further by drying and pulverizing to form a powder.

[0073] The γ-aminobutyric acid-containing composition obtained by the above method for producing a γ-aminobutyric acid-containing composition includes, for example, bread, pizza, udon, buckwheat, noodles and other moss, ice cream, pudding, yogurt Dairy products such as cakes, cookies, biscuits, rice crackers, rice crackers, sweet potatoes, Japanese confectionery, processed foods such as tofu, tofu pudding, jelly-like tofu, health foods such as tablets Can be used for By using the γ-aminobutyric acid-containing composition of the present invention, it is possible to easily increase the γ-aminobutyric acid content without problems in food hygiene. [0074] [Method of enhancing γ-aminobutyric acid and γ-aminobutyric acid enhancer]

 In addition, as will be described in detail in the examples, the cell wall destruction treatment product obtained by crushing the cell wall of beans or straw for a glutamic acid solution or a food material (for example, vegetables) containing dartamic acid as necessary. In addition, it was found that the γ-aminobutyric acid content increased synergistically by performing the low-temperature reaction step described above together. For example, when the low temperature reaction process described above is performed, the y-aminobutyric acid content of the tomato solution and soybean solution ground by adding green soybeans is significantly increased compared to the case where green soybeans are not added. .

 [0075] As a result, the cell wall disrupted product obtained by crushing the cell wall of beans or straw is highly functional as a bean-derived γ-aminobutyric acid increasing agent in a method for producing a γ-aminobutyric acid-containing composition including a low-temperature reaction process. The power to do it is the ivy. Note that legume-derived γ-aminobutyric acid refers to γ-aminobutyric acid produced by legume enzymes, excluding γ-aminobutyric acid added externally!

 [0076] In addition, the following modes are conceivable.

 [0077] (12) In the method for producing a γ-aminobutyric acid-containing composition according to any one of (1) to (7), a low-temperature reaction step together with the reaction solution and a food material for which γ-aminobutyric acid is to be enhanced And enhancing the content of γ-aminobutyric acid in the food material.

 Example

 [0078] Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

 [0079] <Method for measuring γ-aminobutyric acid content>

 The γ-aminobutyric acid content and glutamic acid in the following examples were measured by the following methods. After mixing 2 ml of legume / vegetable solution and 2 ml of 5% trichloracetic acid, the protein was deproteinized by stirring and centrifuging, and the supernatant was filtered using a 0.2 m filter. Using the obtained filtrate as a sample, the γ-aminobutyric acid content was measured using a Hitachi high-speed amino acid analyzer “L-8800A” (manufactured by Hitachi, Ltd.).

 [0080] <Method for measuring solid content>

The solid content of the examples was measured by the following method. A 3 g bean / vegetable solution was dried at 105 ° C for 4 hours, the weight of water in the solution was measured, and the proportion of solids was calculated.

[0081] <Meaning of numerical values>

 The content in 100 ml of a solid X% solution is synonymous with the content per Xg of solid. In the following, 7-Aminobutyric acid content Ymg is used unless otherwise specified.

Ymg is present in Oml.

[0082] In the following experimental examples;! To 4, the content of γ-aminobutyric acid was measured when a bean'vegetable solution to which a sufficient amount of glutamic acid had been added was held at a constant temperature for a fixed time. Then, a growth curve of γ-aminobutyric acid at each holding temperature was obtained.

[0083] [Experimental Example 1] [Kabotiya Solution (Increase in γ-aminobutyric acid content due to temperature difference)]

 (Manufacturing method of cabotya solution)

 Grind 20 g of commercially available fresh cabotya (parts other than seed and skin) with a solution of 0.6 g of glutamic acid in 400 g of water (temperature corresponding to the retention temperature in Table 1; 5-30 ° C) A Kabotiya suspension was prepared. And this force also obtained the cabochia solution from which the water-insoluble component was removed. The cabotya solution had a solid content of 1%.

[0084] (Test method)

 The above-mentioned kabotya solution was held at the holding time (3 to 48 hours) and holding temperature (5 to 30) shown in Table 1.

Held at ° C). Then, after heating at 80 ° C for 5 minutes by plate heating as enzyme deactivation treatment

And cooled to 5 ° C. The results are shown in Table 1 and Figure 1. Test Example 1 shows the amount of γ-aminobutyric acid and the content of glutamic acid in the reaction solution before the reaction step.

[0085] [Table 1]

[0086] As shown in Table 1 and Figure 1, _it Amino acid containing Yuryou when held at 5 ° C and 10 ° C, the I exceed γ-aminobutyric acid content when kept at 20 ° C I was strong. In addition, the content of γ-aminobutyric acid increased most when kept at 20 ° C.

 [Experiment 2] [Tomato solution (increase in γ-aminobutyric acid content due to temperature difference)]

 The experiment was performed in the same manner as in Experimental Example 1 except that 200 g of commercially available fresh tomatoes were used. The solid content of the tomato solution was 1.5%. The results are shown in Table 2 and Figure 2. Test Example 26 shows the amounts of aminoaminobutyric acid and glutamic acid in the reaction solution before the reaction step.

[0088] [Table 2] Table 2

 Grace as' leg tin y— / Mino sati glutamine ft!

 CO 誦 (rng / lOOml) (mg / 100ral.)

 Example 26 29. 9 200 Row 27 5 3 31. 8 211 Orchid 28 5 6 34. 1 223 Example 29 5 9 31. 8 208 Row 30 5 12 32. 1 206 Trial 31 5 24 32. 7 196 Stroke 32 0 48 31. 6 180 Transverse 33 1 ϋ 32. 1 203 tmim 4 10 6 34. 7 218 mm 35 10 9 31. 9 191 Measurement 36 10 12 33. 2 202 Difficult example 37 10 24 33 7 191 Flight 38 10 48 34. 3 177 Example 39 20 3 36. 1 225 Example 40 20 6 37. 1 219 Transform 41 2 ϋ 9 34. 1 188 Transform 42 20 12 35. 8 192 纖Example 43 20 24 36. 3 189 So-called line 44 20 48 35. 5 177 纖 ί 45 30 3 34. 6 206 Publication 46 30 6 38. 6 19 纖 ί row 47 30 9 35. 3 190 Example 48 30 12 35. 8 191

 Thin 49 30 24 34. 7 180 Row 50 30 48 38. 7 196

[0089] As shown in Table 2 and FIG. 2, Amino acid containing Yuryou when held at 5 ° C and 10 ° C is the γ-aminobutyric acid content when kept at 20 ° C and 30 ° C It was never exceeded. The content of γ-aminobutyric acid when held at 20 ° C and 30 ° C was higher than when held at 5 ° C and 10 ° C.

[Experiment 3] [Saya-bean solution (increase in γ-aminobutyric acid content due to temperature difference)] The same method as in Experiment 1 except that 55 g of commercially available fresh soy bean (with wrinkles) was used. The experiment was conducted. The solid content of the soya bean solution was 0.8%. The results are shown in Table 3 and Figure 3. Test Example 51 shows the amount of γ-aminobutyric acid and glutamic acid in the reaction solution before the reaction process. Content. “ND” in the table indicates that measurement was not possible because of obvious precipitation caused by decay.

[Table 3]

 (Gamma-aminobutyric acid content force generated when held at 10 ° C Time exceeding γ-aminobutyric acid content generated when held at 20 ° C or 30 ° C)

As shown in Table 3 and Figure 3, the γ-aminobutyric acid content that occurs when held at 10 ° C exceeds the γ-aminobutyric acid content that occurs when held at 20 ° C for 12 to 24 hours. Yes. In the graph of γ-aminobutyric acid content on the vertical axis and time t on the X axis, 20 ° C, 12:00 The direct spring that passes through the two points of γ-aminobutyric acid content and γ-aminobutyric acid content at 20 ° C for 24 hours is Υ = 0 · 0583Χ + 80.2 (Equation 1). Here, Υ corresponds to W and 0.

 T> 15 ° C

 0583X + 80.2 corresponds to r (t). The straight line passing through the two points of 10 ° C for 12 hours γ-aminobutyric acid content and 10 ° C for 24 hours γ-aminobutyric acid content is Υ = 1 · 1083X + 6K Equation 2). Here, Υ corresponds to W and 1. 1083X + 61 corresponds to f (t)

 Τ = 4 ~: L5 ° C

 The The value of X that satisfies Equations 1 and 2 (the time over which the γ-aminobutyric acid content that occurs when held at 10 ° C exceeds the γ-aminobutyric acid content that occurs when held at 20 ° C) is 18. 3 (hours).

 [0093] When examined by the same method, the time over which the γ-aminobutyric acid content generated when held at 10 ° C exceeds the γ-aminobutyric acid content generated when held at 30 ° C is 11.6 ( Time).

 [0094] (Time when the content of γ-aminobutyric acid generated when held at 5 ° C exceeds the content of γ-aminobutyric acid generated when held at 20 ° C or 30 ° C)

As shown in Table 3 and Figure 3, the γ-aminobutyric acid content that occurs when held at 5 ° C exceeds the γ-aminobutyric acid content that occurs when held at 20 ° C for 24-48 hours . In the graph with γ-aminobutyric acid content on the vertical axis and time t on the X-axis, the two points of 20-aminobutyric acid content at 20 ° C for 24 hours and Ί-aminobutyric acid content at 20 ° C for 48 hours are _shown. The straight line that passes through (or. = 0.0958Χ + 79.3 (Equation 3). Here, ま ί or W ί corresponds, and 0.09

 T> 15 ° C

 58X + 79.3 corresponds to f '(t). The straight line passing through the two points of 5 ° C, γ-aminobutyric acid content for 24 hours and γ-aminobutyric acid content for 5 hours, 48 hours is Υ = 0 · 4792Χ + 67.4 (Formula 4) is there. Here, Υ corresponds to W, and 0 · 4792 Χ + 67.4 corresponds to f (t).

 Τ = 4 ~: L5 ° C

 The The value of X that satisfies Eq. 3 and Eq. 4 (the amount of γ-aminobutyric acid content that occurs when held at 5 ° C and the time that exceeds the γ-aminobutyric acid content that occurs when held at 20 ° C) is 31 (hour )

 [0095] When examined by the same method, the content of γ-aminobutyric acid generated when kept at 5 ° C is

 The time exceeding the γ-aminobutyric acid content generated when kept at 30 ° C is 23.4 (hours).

[0096] As shown in Table 3 and Figure 3, _{Ίaminobutyric} acid produced when held at 5 ° C and 10 ° C The acid content exceeded the γ-aminobutyric acid content produced when held at 20 ° C and 30 ° C. The γ-aminobutyric acid content that occurs when held at 10 ° C exceeds the γ-aminobutyric acid content that occurs when held at 30 ° C in about 11.6 hours, and occurs when held at 20 ° C. The γ-aminobutyric acid content was exceeded in about 18.3 hours. The γ-aminobutyric acid content that occurs when held at 5 ° C exceeds the γ-aminobutyric acid content that occurs when held at 30 ° C in about 23.4 hours, and occurs when held at 20 ° C. γ Aminobutyric acid content over about 31 hours

[0097] From Tables 1 to 3 and Figures 1 to 3, when using beans to increase the content of γ-aminobutyric acid in a solution containing a sufficient amount of glutamic acid (saya beans in Experimental Example 3), hold at low temperature for a long time. It is very effective to choose. This effect was not exhibited by the cabotya and tomato shown in Experimental Example 1 and Experimental Example 2, and the content of γ-aminobutyric acid was rather lowered when kept at a low temperature.

 [0098] Conventionally, these reactions were thought to increase the content of γ-aminobutyric acid when kept at a temperature (20 ° C or higher) at which enzymes are likely to work, such as cabotyas and tomatoes. Therefore, the result of this experiment was unexpected.

 [Example 4] [Soybean solution (increase in γ-aminobutyric acid content due to temperature difference)]

 (Method for producing soybean solution)

 200 g of commercially available dried soybean (variety; Amigo, Canada) was immersed in 25 to 30 ° C, 1 L of warm water for about 12 hours, and then drained to obtain 460 g of immersed soybean. Next, 60 g of the soaked soybeans obtained were ground with a solution obtained by dissolving 1.2 g of glutamic acid in 800 g of water (temperature corresponding to the holding temperature in Table 1; 5 to 30 ° C.). A suspension was made. Thereafter, a water-insoluble component was separated to obtain a liquid from which the water-insoluble component was removed (soybean solution).

[0100] (Test method)

A test was conducted in the same manner as in Experimental Example 1 using the soybean solution. The solid content of the soy solution was 9.5%. For the soybean solution, a value converted to a solid content of 11% was used. The results are shown in Table 4 and FIG. Test Example 76 shows the amount of γ-aminobutyric acid and glutamic acid in the reaction solution before the reaction step. “ND” in the table indicates that the measurement was not possible due to obvious precipitation caused by decay. [Table 4]

 (Gamma-aminobutyric acid content force generated when held at 10 ° C Time exceeding γ-aminobutyric acid content generated when held at 20 ° C or 30 ° C)

As shown in Figure 4, the γ-aminobutyric acid content that occurs when held at 10 ° C exceeds the γ-aminobutyric acid content that occurs when held at 20 ° C for 12 to 24 hours. In the graph with the γ-aminobutyric acid content on the vertical axis and the time t on the X-axis, there are two points: γ-aminobutyric acid content at 20 ° C for 12 hours and γ-aminobutyric acid content at 20 ° C for 24 hours. The straight line passing through is Y = 0. 2833Χ + 63.4 (Equation 5). Here, Υ corresponds to W and is 0. 2833 Χ + 63 4 corresponds to f '(t). In addition, the straight line passing through the two points of γ-aminobutyric acid content at 10 ° C for 12 hours and γ-aminobutyric acid content at 10 ° C for 24 hours is Y = 0. 6833 Χ + 56.2 (Equation 6 ). Here, Υ corresponds to W, and 0.6833 + 56.2 corresponds to f (t). formula

 Τ = 4 ~: L5 ° C

 The value of X that satisfies 5 and Equation 6 (the γ-aminobutyric acid content force generated when held at 10 ° C and the γ-aminobutyric acid content time generated when held at 20 ° C) is 18.0 ( Time). When examined by the same method, the γ-aminobutyric acid content generated when held at 10 ° C The time exceeding the γ-aminobutyric acid content generated when held at 30 ° C is 8.3 (hours) .

 [0103] (Time when γ-aminobutyric acid content generated when held at 5 ° C exceeds γ-aminobutyric acid content generated when held at 20 ° C or 30 ° C)

 As shown in Figure 4, the γ-aminobutyric acid content that occurs when held at 5 ° C exceeds the γ-aminobutyric acid content that occurs when held at 20 ° C or 30 ° C. Corrupts when kept at C or 30 ° C. Therefore, the amount of time over which the content of γ-aminobutyric acid produced when held at 5 ° C exceeded the content of γ-aminobutyric acid produced when held at 20 ° C or 30 ° C just before decay was determined. The γ-aminobutyric acid content immediately before spoilage when kept at 20 ° C is 70.2 mg. This value corresponds to W. This amount is fmax when held at 5 ° C.

 In between 24 to 48 hours. Y-axis is γ-aminobutyric acid content, X-axis is time t, 5 ° C, 24 hours γ-aminobutyric acid content and 5 ° C, 48 hours γ-aminobutyric acid content 2 points The straight line passing through is Υ = 0 · 5625Χ + 49.8 (Equation 7). Here, Υ corresponds to W, and 0.5625Χ + 49.8 corresponds to f (t). X when Y is 70.2

Τ = 4 ~: L5 ° C

 The value of (time over γ-aminobutyric acid content that can be achieved when kept at 20 ° C) is 36.3 (hours). When examined by the same method, the time over which the γ-aminobutyric acid content that occurs when held at 5 ° C exceeds the γ-aminobutyric acid content that can be achieved when held at 30 ° C is 16.4 ( Nichidera).

[0104] As shown in Table 4 and Figure 4, the γ-aminobutyric acid content that occurs when kept at 5 ° C and 10 ° C for a long time is the γ — that occurs when kept at 20 ° C and 30 ° C. The aminobutyric acid content was exceeded. The γ-aminobutyric acid content that occurs when kept at 10 ° C exceeds the γ-aminobutyric acid content that occurs when kept at 30 ° C in about 8.3 hours, and when it is kept at 20 ° C. The resulting γ-aminobutyric acid content was exceeded in about 18.0 hours. The 7-aminobutyric acid content that occurs when held at 5 ° C exceeds the γ-aminobutyric acid content that occurs when held at 30 ° C in about 16.4 hours, and occurs when held at 20 ° C. The γ-aminobutyric acid content exceeded in about 36.3 hours.

 [0105] From Tables 1, 2 and 4, and Figures 1, 2 and 4, when using beans to increase the content of 7-aminobutyric acid in a solution containing a sufficient amount of glutamic acid (soybean in Experimental Example 4), low temperature It is very effective to choose long-time holding. This effect was not exerted by the botany or tomato shown in Experimental Example 1 and Experimental Example 2, and the 7-aminobutyric acid content was rather lowered when kept at a low temperature.

 [0106] Conventionally, these reactions were thought to increase the content of γ-aminobutyric acid when kept at a temperature (20 ° C or higher) at which enzymes are likely to work, such as cabotyas and tomatoes. Therefore, the result of this experiment was unexpected.

 [0107] [Experiment 5] (γ-aminobutyric acid conversion reaction using green soybean meal)

 The green soybean cake was sterilized by heating at 95 ° C for 5 seconds, and then pulverized with a masco mouth lider to obtain a pulverized green soybean cake. 400 g of water (green soybean ground product: water = 1: 2) was added to 200 g of this ground green soybean cake, and the mixture was sufficiently stirred and mixed. A water extract solution was obtained as a filtrate obtained by filtering the reaction solution. The solid content of the water extraction solution was 1.4%. 100 ml of this water extraction solution was placed in a 200 ml beaker, and 0.56 g of glutamic acid (0.4 g of gnoretamic acid per lg of the solid content of the water extraction solution) was added to 100 ml of the water extraction solution. The solution was adjusted to ρΗ6.5 with 0.5 N NaOH solution and stirred at the reaction temperature and reaction time shown in Table 5. ΡΗ was confirmed at intervals of 2 to 3 hours after stirring, and ρΗ was adjusted to ρΗ6.5 with 0.5Ν NaOH solution as necessary, and the reaction was continued (until ρΗ fluctuation disappeared, ρΗ was confirmed and adjusted). went).

 [0108] Next, the reaction solution after the reaction was centrifuged (1500 X g, 3 minutes) to obtain a supernatant. The supernatant was spray-dried by spray drying (180 ° C-60 ° C) to obtain a dried product (water content of about 5% by mass).

 [0109] (Analysis sample adjustment)

Water was added to the obtained dried product and pulverized with a homomixer to prepare a suspension of the dried product. This suspension is mixed and stirred with 5% trichloroacetic acid, centrifuged, and the supernatant is filtered. Filtration with a filter gave a filtrate (analytical sample). The results are shown in Table 5 and FIG.

[0110] Note that the glutamic acid content before adding glutamic acid from the outside was 0.1% by mass or less per solid content, and it was a force that did not affect the experiment.

[0111] [Table 5]

 [0112] As shown in Table 5 and Figure 5, the γ-aminobutyric acid content that occurs when held at 10 ° C is the γ-aminobutyric acid content that occurs when held at 20 ° C, 30 ° C, and 40 ° C. The maximum content was exceeded.

[0113] Conventionally, these reactions were considered to increase the y-aminobutyric acid content when held at a temperature at which the enzyme is likely to work (20 ° C or higher). Is It was unexpected.

 [0114] [Experiment 6] [Soybean solution (increasing fungi)]

 For Test Examples 76 to 100 before heating the plate, the number of bacteria was examined by the following method. The results are shown in Table 6 and FIG.

 [0115] <Method for measuring the number of bacteria>

 45 g of sterilized phosphate buffer was added to 5 g of the soy solution and stirred well (diluted 10 times). Of the resulting solution, lg was further optionally diluted with a sterilized phosphate buffer (diluted A). Of the diluted solution, lg was grown in LB medium at 35 ° C for 48 hours, and the number of colonies formed was measured. Then, the number of colonies was multiplied by the dilution factor to obtain the number of bacteria (number of colonies X 10 (times) XA (times)). The number of bacteria obtained by this measurement method indicates the number of bacteria present per lg soybean solution.

[0116] [Table 6]

Table 6

 ί Tuna Degree Gradation Number

 CO Tsuyoshi

Row 76 3. 7 X 10 ⁴

Difficult example 77 5 3 5. 1 X 10 ⁴

Column 78 5 6 7. 1 X 10 ⁴

79 5 9 5. 5X 1 ϋ ⁴

Example 80 5 12 7. 1 X 10 ⁴

Translation 81 5 24 7. 6 X 10 ⁴

Trial 82 5 48 1. 7 X 1 υ ⁵

Example 83 10 3 4. 6 X 10 ⁴

Example 84 10 6 8. 0X 10 ⁴

Example 85 10 9 7. 7 X 10 ⁴

Difficult example 86 10 12 1. 6 X 10 ⁵

Example 87 10 24 3. 1 X 10 ⁵

 Translation 88 10 48 2. OX 1 O

f¾¾ row 89 20 3 6. 7 X 10 ⁴

Test shelf 90 2) 6 2. 8 X 10 ⁵

f¾fine 91 20 9 6. 4 X 10 ⁵

So-called column 92 20 12 4. X 10 ⁶

 Example 93 20 24 3. 0X 10¾Lh

 § ■ Row 94 20 48 3. 0X 10¾Lh

Fiber example 95 30 3 7. 8X 10 ⁴

Difficult example 96 30 6 1. 3X 10 ⁶

f¾¾ row 97 30 9 1. 1 X 1 o ⁷

Test shelf 98 3) 12 3. 0X 10 ⁸

 Difficult example 99 30 24 3. 0X 10¾Lh

 Example 100 30 48 3.OX 10¾Lh

[0117] As shown in Table 6 and Fig. 6, when kept at 5 ° C and 10 ° C, the number of bacteria is controlled to be less than 10 times the initial number of bacteria (the number of bacteria just before the reaction step) over a long period of time. ing. On the other hand, when kept at 20 ° C, the number of bacteria exceeded 100 times the initial number in 12 hours, and the number of bacteria exceeded 10,000 times after 24 hours. In addition, when maintained at 30 ° C, the number of bacteria exceeded 100 times the initial number in 9 hours, and the number of bacteria exceeded 10,000 times after 12 hours.

[0118] From this, it was found that maintaining the temperature in a soybean solution at 10 ° C or lower can control the growth of the number of bacteria to 10 times or less the initial number of bacteria, which is very effective from the viewpoint of hygiene. On the other hand, the number of bacteria increases exponentially when kept above 20 ° C, so it is safe as a food level Therefore, it was difficult to control the number of bacteria within a certain range.

 [0119] [Experiment 7] [Other beans]

 In order to examine whether beans other than soybeans and soybeans mentioned above have the ability to convert glutamic acid into γ-aminobutyric acid, the following experiment was conducted.

 [0120] [Experimental Example 7— 1] (Immature beans or their potatoes converted to γ-aminobutyric acid)

 300 g of water was added to 300 g of green soybean cake, broad bean paste, broad bean paste, broad bean, or green beans, and pulverized with a homomixer at 7000 rpm for 3 minutes. While maintaining this pulverized liquid at 30 ° C, 5 g of glutamic acid was added, and ρΗ was adjusted to ρΗ5 · 7 to 5.9 with 0.5N NaOH solution and stirred. Thereafter, while stirring at 30 ° C, 5 g of glutamic acid was added every hour, adjusted to ρΗ5 · 7 to 5.9 with 0.5N NaOH solution, and added a total of 12 times (total amount of glutamic acid added) : 5g X 12 times = 60g). After the last addition, the mixture was further stirred for 13 hours and reacted for a total of 24 hours.

 [0121] Next, after the reaction solution after the reaction was heated at 90 ° C for 1 minute, water-insoluble components were filtered with a filter paper, and the obtained filtrate was freeze-dried to obtain a freeze-dried product (water content of about 6% by mass). Obtained.

 [0122] For each of the obtained lyophilized products, water was added to the obtained lyophilized product, and pulverized with a homomixer to prepare a suspension of the lyophilized product. This suspension was mixed and stirred with 5% trichloroacetic acid, centrifuged, and the supernatant was filtered with a filter to obtain a filtrate. The obtained filtrate was analyzed with an amino acid analyzer (Amino Acid Analyzer L 8800A manufactured by Hitachi) to examine the contents of glutamic acid and γ-aminobutyric acid. The results are shown in Table 7.

 [0123] Further, the conversion rate was calculated as a value (%) obtained by subtracting 100 from the mass ratio of glutamic acid that was not converted (mass ratio of the remaining glutamic acid to the amount of added glutamic acid). Note that the glutamic acid content before adding glutamic acid from the outside was 0.1% by mass or less per solid content, and was not an amount that would affect this experiment.

[0124] [Table 7]

 [0125] As shown in Table 7, glutamic acid is converted to γ-aminobutyric acid. Therefore, it is clear that the above-mentioned beans or its grapes have the ability to convert glutamic acid into γ-aminobutyric acid.

 [0126] [Experimental Example 7-2] (Green soybean conversion ability of green soybeans)

 Edamame or Edamame English 300g, water 600g was calorie-free, and 7000rpm, 3 minutes * split with a homomixer. While maintaining this edamame koji liquid at 40 ° C., 14 g of glutamic acid was added, pH was adjusted to pH 5.0 to 5.3 with 0.5N NaOH solution, and the mixture was stirred. Thereafter, while stirring at 40 ° C., 14 g of glutamic acid was added every hour, pH was adjusted to ρΗ5.0 to 5.3 with 0.5N NaOH solution, and added in total 12 times (total amount of glutamic acid added: 14 g X 12 times = 168g). Then, after the last addition, the mixture was further stirred for 13 hours and reacted for a total of 24 hours.

 [0127] Next, each reaction solution after the reaction was treated by the same method as in Experimental Example 7-1 to obtain a lyophilized product.

 [0128] The content of glutamic acid and γ-aminobutyric acid in these lyophilized products was determined by the same method as in Experimental Example 7-1. The results are shown in Table 8.

[0129] [Table 8]

 [0130] As shown in Table 8, glutamic acid is converted to γ-aminobutyric acid. Therefore, the above-mentioned beans or cocoons have the ability to convert glutamic acid into γ-aminobutyric acid.

[0131] [Experimental Example 7-3] (Green soybean conversion ability of edamame) The inventors have found that the content of γ-aminobutyric acid increases by freezing soybeans etc. once and then thawing them. Therefore, using this reaction, we investigated the ability to convert glutamic acid to γ-aminobutyric acid!

[0132] Enzyme deactivation treatment! /, Na! /, 100g of green beans, black soybeans, red beans, chickpeas, lentils, green soybeans or mung beans It was immersed in water at 20 ° C for 18 hours, then drained to a moisture content of 56.5-77.3% by mass, and frozen in a freezer at -20 ° C for 12 hours. Then, after thawing by immersing in water at 25 ° C for 6 hours, thawed green beans, black soybeans, red beans, chickpeas, lentils, green soybeans or green beans in 5 liters of boiling 0.2% by weight saline. Boiled for 3 minutes. The obtained beans were freeze-dried using a freeze dryer manufactured by Tokyo Science Equipment Co., Ltd. to obtain a dried product of green beans, black soybeans, red beans, chickpeas, lentils, green soybeans or green beans.

[0133] <Analysis of dried beans>

 The dried bean was pulverized with Wonder Crush / Mill (Osaka Chemical Co., Ltd.) for 20 seconds, about 2 g of the obtained powder was weighed, 20 ml of water was added, and the mixture was stirred with a homogenizer for 3 minutes to obtain a suspension. Put 2 ml of the resulting suspension and 2 ml of 5% trichloroacetic acid into a 10 ml centrifuge tube, stir for 3 minutes, centrifuge (10 minutes at 10, OOOrpm), and filter the supernatant (ADVANTEC PTFE 0.2 m ) To obtain a filtrate. Using an automatic amino acid analyzer (Hitachi L-8800A), the γ-aminobutyric acid content and glutamic acid content in the obtained filtrate were measured.

 [0134] The content of γ-aminobutyric acid in 100 g of the solids of the beans used in the raw material and the dried beans was measured from the analytical value obtained by the above measurement method and the solids of the dried beans. . The results are shown in Table 9.

[0135] [Table 9] Table 9

 TJJfM: of the beans

 Same? G minutes 1 0 0 g in the same opening 1 0 0 g in

, /-Amino-mushroom content (mg) y-Amino-mushroom content (mg) Bay) (* Beans) 1 3 2 2 5 Reference Example _{1 (} ia) 3 5 1 3 0 Reference Example 1. 1 (minority :) 1 3 2 5 8 Reference Example 1.2 (chick 100) 6 2 6 0 Example 1. 3 (Rens 0 6 2 4 4% Example 1. 4 W) 1 3 2 3 2 Reference Example 1 5 (Ma) 1 0 2 7 6

[0136] As shown in Table 9, the γ-aminobutyric acid content was increased by the above treatment. Therefore, the above-mentioned beans or cocoons have the ability to convert glutamic acid into γ-aminobutyric acid.

Yes

 [0137] From Tables 7 to 9, it was found that beans or many of their straws have the ability to convert glutamic acid to γ-aminobutyric acid. Therefore, the content of γ-aminobutyric acid can be increased by adding these to a solution having a sufficient amount of glutamic acid.

 [Example 8] [Tomato solution with green soybeans added]

 (Experimental example 8— 1)

 The experiment was carried out in the same manner as in Experimental Example 1 except that 200 g of commercially available fresh tomatoes and 30 g of green soybeans (no wrinkles, boiled! /, Na! /,) Were used. went.

[0139] (Experimental example 8-2)

 The experiment was performed in the same manner as in Experimental Example 1 except that 200 g of commercially available fresh tomatoes were used. The commercially available fresh tomatoes were of different varieties and seasons from Test Example 2. The results are shown in Table 10 and Figure 7. Test Example 101 is the γ-aminobutyric acid content of the reaction solution before the reaction step.

[0140] [Table 10] Table 1 0

 Leg as leg rope V—Amino feed

 CO leakage (iiig / lOQtnl)

 <Row 8 1 (Tomato + Green soybean)>

 Example 2 0 1 1 4. 7

 Transform 2 0 2 1 0 3 2 1. 5

 Food example 2 0 3 1 0 6 2 5. 7

 'Row 2 () 4 1 0 9 2 8. 5

 Row 2 0 5 1 0 1 2 3 1. 2

 Test paste 2 0 Θ 1 0 2 4 3 8. 9

 Example 2 0 7 1 0 4 8 5 0. 3

 <Example 8—2 (Tomato)>

 Example 2 0 8 1 0. 1

 Transform 2 0 9 1 0 6 1 2. 4

 Tuning 2 1 0 1 0 2 4 1 4. 2

 Row 2 1 1 1 0 4 8 1 5. 4

[0141] As shown in Table 10 and FIG. 7, the tomato solution did not increase the γ-aminobutyric acid content, as in Experimental Example 2. On the other hand, the tomato solution with edamame increased significantly in the content of ァ aminobutyric acid compared to the tomato solution. This shows that γ-aminobutyric acid content increases synergistically by adding beans.

 [0142] [Experiment 9]

 (Experimental example 9 1; Confirmation of effectiveness on pilot scale)

 (experimental method)

20 kg of commercially available dried soybean (variety: Amigo, Canada) was immersed in 25 to 30 ° C, 100 L of warm water for 12 hours, and then drained to obtain 44 kg of immersed soybean (water content: 61%). Next, 44 kg of the soaked soybean obtained was ground with a solution of 40 g of glutamic acid in 44 kg of water to obtain a suspension. Thereafter, a water-insoluble component was separated to obtain a liquid from which the water-insoluble component was removed (soybean solution). Then it was sterilized at low temperatures (number of bacteria; 10 less than ^5). Next, it was kept at 10 ° C for 20 hours. After that, it was heated at 145 ° C for 5 seconds with a direct steam blowing instantaneous heating device and then cooled to 5 ° C. The amount of γ-aminobutyric acid and the amount of glutamic acid in the obtained solution were measured. Numerical values were used in terms of solid content of 11%.

As a result, the amount of γ-aminobutyric acid was 68 mg / 100 ml, and the glutamic acid content was below the detection limit. Met. Thereby, the effectiveness of the low temperature reaction process was confirmed.

 [Experimental Example 9 2; Drying treatment]

 This solution was powdered using a spray dryer (intake air temperature 180 ° C, exhaust temperature 70 ° C). The amount of γ-aminobutyric acid in the obtained powder was 560 mg / 100 g solids.

 [0145] (Experimental example 9 3)

 As an example of food using this solution, jelly-like tofu was produced by the following method. Experimental Example 9 1 soy solution 85.5 parts by weight, vegetable oil 3.6 parts by weight, sugar (dextrin, gelling agent, etc.) 5 parts by weight, water 5.9 parts by weight, and after homogenization, 145 ° C After sterilizing and heating, the container was filled with cooling to make jelly-like tofu.

 [0146] (Experimental example 9 4)

 As an example of food using this dry powder, a pound cake was produced by the following method. 100 parts by weight of unsalted butter that had been returned to room temperature and 100 parts by weight of sugar were mixed until creamed. Next, 100 parts by mass of the egg was added little by little while stirring. Next, 10-20 parts by mass of dry powder of Experimental Example 9-2, 80-90 parts by mass of flour (100 parts by mass of soy milk powder and flour) and 2 parts by mass of baking powder were mixed and sieved. In addition, it was stirred. This was transferred to a container and baked at 170 ° C for 40 minutes to make a 20cm type pound cake.

 [Experiment 10]

 (Experimental example 10; Confirmation of effectiveness on pilot scale)

 (experimental method)

After immersing 900 kg of commercially available dried soybean (variety: Thurmus domestic product) in water at 15 ° C and 2500 kg for 14 hours, it was drained to obtain 2000 kg of immersed soybean (water content: 60%). Next, 2,000 kg of sodium glutamate was ground to 2,000 kg of the soaked soybeans obtained with a solution having a solubility in 3400 kg of water, and the water-insoluble components were separated while sterilizing at low temperature (the number of bacteria: less than 10 ⁵ ). A liquid (soybean solution) from which water-insoluble components were removed was obtained. Next, it was kept at 10 ° C for 20 hours. After that, it was heated at 150 ° C for 3 seconds with an infusion type instantaneous heating device and then cooled to 5 ° C. The amount of γ-aminobutyric acid and the amount of glutamic acid in the obtained solution and the solution before holding at 10 ° C. for 20 hours were measured. Numerical values were used in terms of solid content of 11%. The results are shown in Table 11. [0148] The amount of γ-aminobutyric acid and glutamic acid before the low-temperature holding step shown in Table 11 is a numerical value of the solution after about 5 to 10 minutes after grinding and finishing the pasteurization step. Since this solution has been subjected to a certain period of time after grinding and pasteurized, the γ-aminobutyric acid conversion reaction proceeds slightly. Therefore, theoretically, it can be inferred that the amount of dartamic acid before the low temperature holding step is 56 mg or more. The cause of the inability to sample at the correct timing is due to the structure of the actual manufacturing machine.

 [0149] [Table 11]

 [0150] As shown in Table 11, the effectiveness of the low-temperature reaction process was confirmed.

[0151] (Experimental example 10-2; drying treatment)

 This solution was powdered using a spray dryer. The amount of γ-aminobutyric acid in the obtained powder was 557 mg / 100 g solids.

Claims

The scope of the claims  [1] crushing the cell wall of beans or straw to obtain a cell wall disrupted product,  A reaction solution production process for preparing a reaction solution containing the cell wall destruction treatment product and water, and maintaining the reaction solution at a temperature required to increase the content of γ-aminobutyric acid at 4 to 15 ° C substantially at 15 ° C. A method for producing a γ-aminobutyric acid-containing composition comprising: a low temperature reaction step.  [2] The method for producing a zaminobutyric acid-containing composition according to [1], wherein in the low temperature reaction step, the temperature is controlled so that the number of bacteria falls within a range of 100 times or less of the initial number of bacteria.  [3] The bean according to claim 1 or 2, wherein the beans are one selected from the group consisting of soybean genus, pea genus, bean genus, broad bean genus, saddle genus, chick bean genus, and genus pea genus. A method for producing a γ-aminobutyric acid-containing composition. [4] during the low temperature reaction step before and / or said low-temperature reaction steps, the production method of _Ί Amino acid-containing composition according to any one of claims 1 to 3 with the addition step of adding a glutamic acid from the outside.  5. The method for producing a γ-aminobutyric acid-containing composition according to claim 4, wherein the content of glutamic acid added from the outside in the adding step is such that glutamic acid remains at the end of the holding step.  [6] The content of γ-aminobutyric acid produced when holding at a temperature exceeding 15 ° C for an arbitrary time (t) satisfies the condition of W = r (t) (W is maintained at a temperature exceeding 15 ° C) Γ— T> 15 ° C T> 15 ° C  The content of aminobutyric acid is shown. Γ (t) represents a function whose value is t. ) And 4 ~; γ -aminobutyric acid content power W generated when holding at 15 ° C for an arbitrary time (t) Τ = 4-15 = When the condition of f (t) is satisfied (W is 4 ~; γ-a when kept at 15 ° C ° C T = 4-15 ° C  The content of minobutyric acid is shown. f (t) indicates a function whose value is t. ),  A specific hold where the relationship between W and W is w <w ——One T = 4 to 15 ° CT> 15 ° CT = 4 to 15 ° C. The method for producing a saminobutyric acid-containing composition according to claim 1, which is maintained in the low-temperature reaction step until a time of 15 ° CT = 4 to 15 ° C. .  [7] The content of γ-aminobutyric acid generated when holding at a temperature exceeding 15 ° C for an arbitrary time (t) satisfies the condition of W = r (t) (W is maintained at a temperature exceeding 15 ° C) Γ— T> 15 ° C T> 15 ° C The content of aminobutyric acid is shown. Γ (t) represents a function whose value is t. ),And, 4 ～; γ -aminobutyric acid content power W generated when holding at 15 ° C for an arbitrary time (t)  Τ = 4-15 = When the condition of f (t) is satisfied (W is 4 ~; γ-a when kept at 15 ° C ° C T = 4-15 ° C  The content of minobutyric acid is shown. f (t) indicates a function whose value is t. ),  When the maximum amount of w is w (where, arbitrary time (t) in w = r (t) is 0 hour <t <48 hours), the relationship between W and W is W <W  2. Hold in the low temperature reaction step until a specific holding time t at which Tmax T = 4 to 15 C Tmax T = 4-15. C 2  6. A method for producing a γ-aminobutyric acid-containing composition according to any one of 5 above. [8] The method for producing a γ-aminobutyric acid-containing composition according to any one of claims 1 to 7, wherein after the low-temperature reaction step, a drying process is performed, or a drying process and a pulverization process are performed. [9] A food comprising the γ-aminobutyric acid-containing composition obtained by the method for producing a γ-aminobutyric acid-containing composition according to any one of claims 1 to 8. [10] A γ-aminobutyric acid increasing agent used in the method for producing a γ-aminobutyric acid-containing composition according to any one of claims 1 to 8, comprising a cell wall disrupted product of legumes or grapes, and glutamine. Used in low-temperature reaction process with food materials containing acid or glutamic acid 7-aminobutyric acid increasing agent.  [11] Beans or cell walls of beans or grapes used in a reaction solution containing glutamic acid or a food material containing glutamic acid and water in order to increase the γ-aminobutyric acid 4 ~; low-temperature reaction process maintained at 15 ° C A γ-aminobutyric acid increasing agent comprising a destruction product.