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WO2008053767A1 - Procédé servant à produire une composition contenant de l'acide γ-aminobutyrique et aliment comprenant la composition contenant de l'acide γ-aminobutyrique - Google Patents

Procédé servant à produire une composition contenant de l'acide γ-aminobutyrique et aliment comprenant la composition contenant de l'acide γ-aminobutyrique Download PDF

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Publication number
WO2008053767A1
WO2008053767A1 PCT/JP2007/070754 JP2007070754W WO2008053767A1 WO 2008053767 A1 WO2008053767 A1 WO 2008053767A1 JP 2007070754 W JP2007070754 W JP 2007070754W WO 2008053767 A1 WO2008053767 A1 WO 2008053767A1
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WO
WIPO (PCT)
Prior art keywords
aminobutyric acid
content
acid
beans
containing composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2007/070754
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English (en)
Japanese (ja)
Inventor
Kazuma Yoshimura
Akira Nagatoishi
Ryoichi Minoshima
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Nisshin Oillio Group Ltd
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Nisshin Oillio Group Ltd
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Priority to JP2008542065A priority Critical patent/JPWO2008053767A1/ja
Publication of WO2008053767A1 publication Critical patent/WO2008053767A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/005—Amino acids other than alpha- or beta amino acids, e.g. gamma amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids

Definitions

  • a method for producing a ⁇ -aminobutyric acid-containing composition for increasing the amount of ⁇ -aminobutyric acid (GABA) in beans by holding the beans at a low temperature and a composition containing ⁇ -aminobutyric acid are added.
  • GABA ⁇ -aminobutyric acid
  • ⁇ 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
  • ⁇ aminobutyric 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.
  • Patent Document 1 Japanese Patent Laid-Open No. 2001-252091
  • the holding step is performed at 15 to 25 ° C.
  • the reaction temperature, reaction time, pH, etc. suitable for the enzyme glutamate decarboxylase (GAD) in a reaction system with a sufficient substrate.
  • GAD glutamate decarboxylase
  • the holding step must be performed at a certain high temperature in order to increase the ⁇ -aminobutyric acid content.
  • the quality is in a microbiologically unfavorable state as a beverage or processed food when kept at a high temperature.
  • 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 ⁇ 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 ⁇ aminobutyric acid that increases the amount of ⁇ -aminobutyric acid produced compared to the conventional general method and solves the above-mentioned food hygiene 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 ⁇ -aminobutyric acid as a nutritional value.
  • 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 ⁇ -aminobutyric acid at 15 ° C., and a method for producing a ⁇ -aminobutyric acid-containing composition.
  • the reaction in which glutamic acid (Glu) in beans is converted to ⁇ -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) ⁇ -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 ⁇ -aminobutyric acid produced by the reaction was higher.
  • a temperature suitable for GAD for example, 20 to 30 ° C
  • a short time For example, within 3 hours
  • ⁇ -aminobutyric acid content produced by reaction is lower than the temperature suitable for GAD! /
  • a temperature eg 4 to 15 ° C
  • a long time eg 10 ° C for 18 hours
  • the beans are soybean genus, pea genus, bean genus, broad bean genus, saddle genus, chick.
  • the content of ⁇ -aminobutyric acid can be increased more efficiently by adding excessive glutamic acid.
  • ⁇ (t) represents a function whose value is t. ) And 4 to; ⁇ -aminobutyric acid content power W generated when holding at 15 ° C for an arbitrary time (t)
  • f (t) indicates a function whose value is t. )
  • 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 ⁇ -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 ⁇ Amino acid than produced and held at a high temperature. Moreover, the problem that bacteria increase can be solved by keeping at low temperature.
  • ⁇ (t) represents a function whose value is t. ) And 4 ⁇ ; ⁇ -aminobutyric acid content power W generated when holding at 15 ° C for an arbitrary time (t)
  • composition containing ⁇ -aminobutyric acid in a larger amount than the maximum amount of ⁇ -aminobutyric acid produced by holding at a high temperature can be produced by holding at a low temperature.
  • the ⁇ -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 ⁇ -aminobutyric acid-containing composition.
  • the dried product of the ⁇ -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 ⁇ -aminobutyric acid-containing composition.
  • the powder 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.
  • a food comprising the ⁇ -aminobutyric acid-containing composition obtained by the method for producing a ⁇ -aminobutyric acid-containing composition according to any one of (1) to (8).
  • a food in which the content of ⁇ -aminobutyric acid is enhanced by adding a ⁇ -aminobutyric acid-containing composition containing a high content of beans-derived ⁇ -aminobutyric acid to the food. I'll do it with power.
  • a method for producing a ⁇ -aminobutyric acid-containing composition according to any one of (1) to (8) A ⁇ -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.
  • the content of ⁇ -aminobutyric acid contained in the food material is enhanced by holding both the food material for which ⁇ -aminobutyric acid is to be enhanced and the reaction solution for a long time at a low temperature. That's the power S.
  • a method for producing a ⁇ -aminobutyric acid-containing composition having a higher ⁇ -aminobutyric acid content than that maintained at a high temperature is provided. it can.
  • FIG. 1 is a graph showing the relationship between the holding temperature / holding time of cabochya solution and the amount of ⁇ -aminobutyric acid
  • FIG. 2 is a graph showing the relationship between the holding temperature of the tomato solution 'holding time and the amount of ⁇ -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 ⁇ -aminobutyric acid.
  • FIG. 4 is a graph showing the relationship between the retention temperature of soybean solution and the amount of ⁇ -aminobutyric acid.
  • FIG. 5 is a graph showing the relationship between the retention temperature / retention time and the amount of ⁇ -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 ⁇ -aminobutyric acid.
  • the cell wall is broken by crushing the cell wall of beans or straw.
  • 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.
  • 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.
  • bean straw may be used.
  • the term “beans” has a meaning including beans of beans unless otherwise specified.
  • beans extracted from edamame and broad beans are also “beans”.
  • they are “beans” even if they are not peeled off.
  • ⁇ refers only to beans.
  • edamame it refers to the portion of the cocoon, excluding the bean portion.
  • rice cake edamame rice cake and broad beans rice cake are preferable.
  • soybeans of the genus Soybean any can be used, and there is no particular limitation.
  • 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.
  • 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.
  • the drained beans are transferred to the germination bed and sprayed intermittently or wrapped with a damp cloth to advance the germination reaction.
  • the germination apparatus used in the present invention is not limited to the force capable of using a commonly used germination bed.
  • 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.
  • 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.
  • 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.
  • a treatment such as crushing and grinding so that GAD activity can be exerted.
  • 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).
  • the apparatus for performing this treatment include a homomixer and a juicer mixer.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • reaction liquid production process for producing a cell wall disrupted product or a reaction liquid containing an extract and water
  • 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.
  • 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! /.
  • 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.
  • 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 ⁇ -aminobutyric acid-containing composition derived from beans!
  • 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.
  • 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.
  • a 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.
  • soot when soot is used, it is preferable to use it without removing water-insoluble components.
  • conversion to ⁇ -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 ⁇ Amino acid even in the water-insoluble components. Even in this case, the water-insoluble component can be removed after completion of the reaction.
  • 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.
  • a reaction solution can be prepared by obtaining soybean soaked in water and sufficiently absorbed, and then crushing the soybean while adding water.
  • 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.
  • the reaction solution produced in the reaction solution production process may further contain glutamic acid added from the outside.
  • glutamic acid 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).
  • the amount of glutamic acid added is not particularly limited! /. When even a little glutamic acid is added, ⁇ -aminobutyric acid increases accordingly, so the lower limit cannot be defined unconditionally. In order to efficiently increase the content of ⁇ -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).
  • 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.
  • 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.
  • 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.
  • the amount of glutamic acid added is 40 to 120113 ⁇ 4 (56 to 96113 ⁇ 4 is preferred) per bean solid content in the reaction solution before or during the low temperature reaction step. More preferably.
  • What is the method of adjusting the reaction solution by adding glutamic acid! / can be added after preparing the reaction solution.
  • 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.
  • glutamic acid when glutamic acid is added to the reaction solution, it can be added before or during the holding process.
  • glutamic acid may be added several times.
  • 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. .
  • glutamic acid 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 ⁇ -aminobutyric acid content from reaching a plateau.
  • 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.
  • 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 ⁇ -aminobutyric acid in the beans.
  • a low temperature reaction process is performed to increase the butyric acid content.
  • 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 ⁇ -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 ⁇ -aminobutyric acid content immediately before the low-temperature reaction step.
  • the ⁇ -aminobutyric acid content can be expressed as a function of time.
  • the content of ⁇ -aminobutyric acid per unit time t generated when held within the range of 5 ° C is W
  • ⁇ -Aminobutyric acid content of “W” is 4 ⁇ ; ⁇ — ⁇ when kept at 15 ° C
  • 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 ⁇ -aminobutyric acid when held at a temperature exceeding ° C is exceeded. Thereby, the ⁇ -aminobutyric acid-containing composition having an increased ⁇ -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 ⁇ Amino acid content of maximum time that can hold Preferable to hold until over, or more.
  • the growth of bacteria can be suppressed because it is maintained at a low temperature.
  • 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.
  • 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.
  • the ⁇ -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.
  • 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.
  • 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.
  • the low temperature holding means may be a pulverizing device, a removing device or the like having a heat insulating sealing function.
  • 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!
  • the ⁇ -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.
  • the dried product of the ⁇ -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.
  • a mixer or a mortar may be used.
  • a dried product dried with a vacuum drum dryer is powdered by a pin mill (type of pulverizer).
  • a spray dryer spray drying
  • a powder with an appropriate particle size is usually obtained, so that pulverization is not performed.
  • the particle diameter of the powder is not particularly limited.
  • the ⁇ -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.
  • the processing as described above can be performed according to a method usually used in the production of general processed foods.
  • 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.
  • the ⁇ -aminobutyric acid-containing composition obtained by the above method for producing a ⁇ -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 ⁇ -aminobutyric acid-containing composition of the present invention, it is possible to easily increase the ⁇ -aminobutyric acid content without problems in food hygiene. [0074] [Method of enhancing ⁇ -aminobutyric acid and ⁇ -aminobutyric acid enhancer]
  • 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.
  • the ⁇ -aminobutyric acid content increased synergistically by performing the low-temperature reaction step described above together.
  • 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. .
  • the cell wall disrupted product obtained by crushing the cell wall of beans or straw is highly functional as a bean-derived ⁇ -aminobutyric acid increasing agent in a method for producing a ⁇ -aminobutyric acid-containing composition including a low-temperature reaction process.
  • the power to do it is the ivy.
  • legume-derived ⁇ -aminobutyric acid refers to ⁇ -aminobutyric acid produced by legume enzymes, excluding ⁇ -aminobutyric acid added externally!
  • the ⁇ -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 ⁇ -aminobutyric acid content was measured using a Hitachi high-speed amino acid analyzer “L-8800A” (manufactured by Hitachi, Ltd.).
  • 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.
  • the content in 100 ml of a solid X% solution is synonymous with the content per Xg of solid.
  • 7-Aminobutyric acid content Ymg is used unless otherwise specified.
  • Ymg is present in Oml.
  • 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.
  • Test Example 1 shows the amount of ⁇ -aminobutyric acid and the content of glutamic acid in the reaction solution before the reaction step.
  • Test Example 26 shows the amounts of aminoaminobutyric acid and glutamic acid in the reaction solution before the reaction step.
  • 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 ⁇ 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 ⁇ 9 34. 1 188 Transform 42 20 12 35. 8 192 ⁇ Example 43 20 24 36. 3 189 So-called line 44 20 48 35. 5 177 ⁇ ⁇ 45 30 3 34. 6 206 Publication 46 30 6 38. 6 19 ⁇ ⁇ row 47 30 9 35. 3 190
  • Amino acid containing Yuryou when held at 5 ° C and 10 ° C is the ⁇ -aminobutyric acid content when kept at 20 ° C and 30 ° C It was never exceeded.
  • the content of ⁇ -aminobutyric acid when held at 20 ° C and 30 ° C was higher than when held at 5 ° C and 10 ° C.
  • Example 3 [Saya-bean solution (increase in ⁇ -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 ⁇ -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.
  • 0583X + 80.2 corresponds to r (t).
  • ⁇ corresponds to W and 1.
  • 1083X + 61 corresponds to f (t)
  • Equation 1 The value of X that satisfies Equations 1 and 2 (the time over which the ⁇ -aminobutyric acid content that occurs when held at 10 ° C exceeds the ⁇ -aminobutyric acid content that occurs when held at 20 ° C) is 18. 3 (hours).
  • 58X + 79.3 corresponds to f '(t).
  • ⁇ corresponds to W
  • 0 ⁇ 4792 ⁇ + 67.4 corresponds to f (t).
  • the value of X that satisfies Eq. 3 and Eq. 4 (the amount of ⁇ -aminobutyric acid content that occurs when held at 5 ° C and the time that exceeds the ⁇ -aminobutyric acid content that occurs when held at 20 ° C) is 31 (hour )
  • the time exceeding the ⁇ -aminobutyric acid content generated when kept at 30 ° C is 23.4 (hours).
  • Test Example 76 shows the amount of ⁇ -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.
  • the ⁇ -aminobutyric acid content that occurs when held at 10 ° C exceeds the ⁇ -aminobutyric acid content that occurs when held at 20 ° C for 12 to 24 hours.
  • ⁇ -aminobutyric acid content at 20 ° C for 12 hours there are two points: ⁇ -aminobutyric acid content at 20 ° C for 12 hours and ⁇ -aminobutyric acid content at 20 ° C for 24 hours.
  • ⁇ corresponds to W and is 0. 2833 ⁇ + 63 4 corresponds to f '(t).
  • the value of X that satisfies 5 and Equation 6 (the ⁇ -aminobutyric acid content force generated when held at 10 ° C and the ⁇ -aminobutyric acid content time generated when held at 20 ° C) is 18.0 ( Time).
  • the ⁇ -aminobutyric acid content generated when held at 10 ° C The time exceeding the ⁇ -aminobutyric acid content generated when held at 30 ° C is 8.3 (hours) .
  • the ⁇ -aminobutyric acid content that occurs when held at 5 ° C exceeds the ⁇ -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 ⁇ -aminobutyric acid produced when held at 5 ° C exceeded the content of ⁇ -aminobutyric acid produced when held at 20 ° C or 30 ° C just before decay was determined.
  • the ⁇ -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.
  • Y-axis is ⁇ -aminobutyric acid content
  • X-axis is time t, 5 ° C, 24 hours ⁇ -aminobutyric acid content and 5 ° C, 48 hours ⁇ -aminobutyric acid content 2 points
  • ⁇ corresponds to W
  • 0.5625 ⁇ + 49.8 corresponds to f (t).
  • the value of (time over ⁇ -aminobutyric acid content that can be achieved when kept at 20 ° C) is 36.3 (hours).
  • the time over which the ⁇ -aminobutyric acid content that occurs when held at 5 ° C exceeds the ⁇ -aminobutyric acid content that can be achieved when held at 30 ° C is 16.4 ( Niommera).
  • the ⁇ -aminobutyric acid content that occurs when kept at 5 ° C and 10 ° C for a long time is the ⁇ — that occurs when kept at 20 ° C and 30 ° C.
  • the aminobutyric acid content was exceeded.
  • the ⁇ -aminobutyric acid content that occurs when kept at 10 ° C exceeds the ⁇ -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 ⁇ -aminobutyric acid content was exceeded in about 18.0 hours.
  • the 7-aminobutyric acid content that occurs when held at 5 ° C exceeds the ⁇ -aminobutyric acid content that occurs when held at 30 ° C in about 16.4 hours, and occurs when held at 20 ° C.
  • the ⁇ -aminobutyric acid content exceeded in about 36.3 hours.
  • the green soybean cake was sterilized by heating at 95 ° C for 5 seconds, and then pulverized with a masco mouth believing to obtain a pulverized green soybean cake.
  • 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 ⁇ 6.5 with 0.5 N NaOH solution and stirred at the reaction temperature and reaction time shown in Table 5. ⁇ was confirmed at intervals of 2 to 3 hours after stirring, and ⁇ was adjusted to ⁇ 6.5 with 0.5 ⁇ NaOH solution as necessary, and the reaction was continued (until ⁇ fluctuation disappeared, ⁇ was confirmed and adjusted). went).
  • 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).
  • the ⁇ -aminobutyric acid content that occurs when held at 10 ° C is the ⁇ -aminobutyric acid content that occurs when held at 20 ° C, 30 ° C, and 40 ° C. The maximum content was exceeded.
  • Test shelf 90 2 6 2. 8 X 10 5
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 ⁇ -aminobutyric acid content and glutamic acid content in the obtained filtrate were measured.
  • an automatic amino acid analyzer Hitachi L-8800A
  • Test Example 101 is the ⁇ -aminobutyric acid content of the reaction solution before the reaction step.
  • the amount of ⁇ -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.
  • This solution was powdered using a spray dryer (intake air temperature 180 ° C, exhaust temperature 70 ° C).
  • the amount of ⁇ -aminobutyric acid in the obtained powder was 560 mg / 100 g solids.
  • 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.
  • 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.
  • the amount of ⁇ -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 ⁇ -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.
  • This solution was powdered using a spray dryer.
  • the amount of ⁇ -aminobutyric acid in the obtained powder was 557 mg / 100 g solids.

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Abstract

L'invention concerne un procédé servant à produire une composition contenant de l'acide γ-aminobutyrique laquelle contient de l'acide γ-aminobutyrique en une quantité supérieure ou égale à une quantité définie en termes de valeur nutritionnelle. Une composition contenant de l'acide γ-aminobutyrique qui contient de l'acide γ-aminobutyrique en une quantité supérieure à celle des produits existants peut être produite par un procédé comprenant : l'étape consistant à briser la paroi cellulaire de haricots ou de cosses de haricots pour donner un produit à parois cellulaires brisées ; l'étape consistant à préparer un mélange réactionnel liquide consistant à préparer un mélange réactionnel liquide contenant le produit à parois cellulaires brisées et de l'eau ; et l'étape de réaction à basse température consistant à maintenir le mélange réactionnel liquide à une température de 4 à 15°C pendant une durée requise pour augmenter de façon importante la teneur en acide γ-aminobutyrique.
PCT/JP2007/070754 2006-10-31 2007-10-24 Procédé servant à produire une composition contenant de l'acide γ-aminobutyrique et aliment comprenant la composition contenant de l'acide γ-aminobutyrique Ceased WO2008053767A1 (fr)

Priority Applications (1)

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JP2008542065A JPWO2008053767A1 (ja) 2006-10-31 2007-10-24 γ−アミノ酪酸含有組成物の製造方法、γ−アミノ酪酸含有組成物を含む食品

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JP2006296396 2006-10-31
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63267298A (ja) * 1987-04-24 1988-11-04 Tosoh Corp 血球グロビン由来のポリペプチド
JPH06125759A (ja) * 1992-10-19 1994-05-10 Hiyouon:Kk 植物性食品及び動物性食品の熟成方法
JPH09206029A (ja) * 1996-01-31 1997-08-12 Tateo Moriwaki 鯖の塩辛及びその製造方法
JP2002045138A (ja) * 2000-05-25 2002-02-12 Hayashibara Biochem Lab Inc γ−アミノ酪酸高含有大豆加工食品

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63267298A (ja) * 1987-04-24 1988-11-04 Tosoh Corp 血球グロビン由来のポリペプチド
JPH06125759A (ja) * 1992-10-19 1994-05-10 Hiyouon:Kk 植物性食品及び動物性食品の熟成方法
JPH09206029A (ja) * 1996-01-31 1997-08-12 Tateo Moriwaki 鯖の塩辛及びその製造方法
JP2002045138A (ja) * 2000-05-25 2002-02-12 Hayashibara Biochem Lab Inc γ−アミノ酪酸高含有大豆加工食品

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
TOEDA K. ET AL.: "gamma-amido Rakusan Kogan'yu Komenuka no Seizoho", BULLETIN OF THE AKITA RESEARCH INSTITUTE OF FOOD AND BREWING, no. 4, 1 July 2002 (2002-07-01), pages 25 - 29 *

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