CN101340823A - 具有增加了γ-氨基丁酸含量的豆豉的生产方法 - Google Patents
具有增加了γ-氨基丁酸含量的豆豉的生产方法 Download PDFInfo
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Abstract
本发明涉及一种具有增加了γ-氨基丁酸(GABA)含量的豆豉的生产方法,具体涉及包括下列步骤的具有增加了γ-氨基丁酸含量的豆豉的生产方法:将具有谷氨酸脱羧酶(GAD)活性的乳酸杆菌和谷氨酸盐加入到蒸过的大豆中;研磨并使混合物成型;并将与种子麦芽混合的淀粉粉末喷洒到成型的混合物表面上。本发明可提供生产含有GABA的豆豉的方法,已知其加速了钠离子通过尿液的排出,于是其可降低血压,防止可由盐的过量吸收引起的高血压,并可满足人民口味和健康期望的功能酱食品。
Description
技术领域
本发明涉及一种具有增加了γ-氨基丁酸(GABA)含量的豆豉的生产方法,具体涉及包括下列步骤的具有增加了γ-氨基丁酸含量的豆豉的生产方法:将具有谷氨酸脱羧酶(GAD)活性的乳酸杆菌和谷氨酸盐加入到蒸过的大豆中;研磨并使混合物成型;并将与种子麦芽混合的淀粉粉末喷洒到成型的混合物表面上。
背景技术
γ-氨基丁酸(GABA)是在动物和植物中广泛发现的非蛋白质成分氨基酸。特别是在高等动物中,已知GABA为重要的神经递质抑制剂,还促进血液循环并增加氧气供应,从而加速大脑中脑细胞的新陈代谢。而且,GABA不仅在泌乳激素分泌和生长激素调节中涉及,而且还降低血压并具有减轻疼痛的作用,从而使其成为药物学上被感兴趣的化合物。
已经知道,GABA加速了钠离子的通过尿液的排出,于是其可降低血压,防止可由盐的过量吸收而引起的高血压。
根据现有的报道,GABA还可加速酒精代谢,激活肾脏功能,改善肝脏的功能并防止肥胖。
GABA是一种天然氨基酸,其还可以在乳酸杆菌发酵过程中产生。GABA由下列分子式表示:H2NCH2CH2COOH,并具有203℃的熔点。其在水中高度可溶。当被人类消化时,其不在体内聚集;即其被降解而没有副作用。
谷氨酸脱羧酶(GAD)在通过乳酸杆菌发酵生产GABA的机制中涉及。在后增殖阶段中代谢产物在细胞外的聚集打破了细胞外和细胞内氢离子(H+)之间的平衡,因此在GABA产生过程中发生了保持平衡的反作用。也就是说,当一种细胞外氨基酸的谷氨酸盐传递到细胞内时,细胞内氢离子(H+)通过谷氨酸盐的羧基被细胞内聚集的氢离子(H+)取代而被消耗,从而产生二氧化碳(CO2)。由此,在上述过程中产生GABA。
有关使用大豆时GABA含量增加的现有研究报道,当大豆用气体进行无氧代谢处理例如用二氧化氮处理时,与对照组相比,GABA含量增加大约7.4倍(156.8mg/100g)(Mitsuaki等人,Gamma-aminobutyric acidAccumulation in Bean Sprouts(Soybean,Black Gram,Green Gram)Treatedwith Carbon Dioxide.Nippon Shokuhin Kogyo Gakkaishi.36(11):916-919.1989)。但是,这种改变气体的方法非常麻烦并且需要设备的投入。
近来的研究显示,大豆或者通过微生物发酵得到的各种发酵产品中含有的配糖具有生理活性。因此,韩国的传统大酱成为引人注意的健康食品。豆豉(Meju Korean)作为韩国传统大酱的主要或者次要材料被使用,其在很久以前便是重要的蛋白质源。但是,由于这种韩国大酱具有高盐含量,其为主要由过度摄入盐分引起的高血压和各种成人疾病的主要原因。
用于生产豆豉的常用方法如下:清洗大豆,在水中浸泡,蒸,并研磨。然后,研磨的大豆成型为各种形状诸如六面体、圆柱形、球形等,通过天然微生物进行发酵。乳酸杆菌是需要非常复杂的营养的微生物,在无氧条件下比有氧条件下长得更好,并需要氮源诸如各种氨基酸、维生素、盐和特定肽等。因此,在大豆中含有的丰富的氮适于生长乳酸杆菌,并且豆豉内部天然提供了无氧条件。
而且,通过乳酸杆菌在豆豉中的新陈代谢产生的有机酸降低了豆豉的pH,结果,提供了GAD活化的合适环境,在大豆在空气中发酵过程中所述有机酸可防止其他细菌的污染,由此制备了正规质量的豆豉。然而,使用乳酸杆菌和谷氨酸盐一起生产豆豉的方法还没有被提议过。
发明内容
技术问题
本发明的一个目的在于克服传统方法的问题,提供了具有增加了GABA含量的豆豉的生产方法,包括下列步骤:将具有谷氨酸脱羧酶活性的乳酸杆菌和谷氨酸盐加入到大豆成型的豆豉中,以便增加其中GABA的含量。
技术方案
为了实现上述目的,本发明提供了生产具有增加了GABA含量的豆豉的方法,包括下列步骤:将具有谷氨酸脱羧酶活性的乳酸杆菌和谷氨酸盐加入到蒸过的大豆中形成混合物;研磨并将混合物成型;将含有霉菌的淀粉稀释剂喷洒到成型混合物的表面上,并对混合物进行发酵。
在本文中使用的豆是选自下组的至少一种或多种:大豆、豆粉、脱脂大豆、蚕豆、绿豆以及它们的加工产品。
在本文中使用的乳酸杆菌可以是单一的或者至少两种那些具有谷氨酸脱羧酶(GAD)活性的混合物。例如,乳酸杆菌可以是选自下组的至少一种或者多种:乳酸杆菌(Lactobacillus spp),双歧杆菌(Bifidobacterium spp),明串珠菌属(Leuconostoc spp)和链球菌(Streptococcus spp)。
作为γ-氨基丁酸(GABA)底物加入的谷氨酸盐的量优选为,但不限于,蒸过的大豆重量的1~20%。
在本文中使用的霉菌可以是米曲霉(Aspergillus oryzae)。
出于将条件应用到韩国传统大酱发酵的目的,本发明的发明人研究了通过乳酸杆菌生产GABA的发酵条件。在研究过程中,通过发现乳酸杆菌可在豆豉内生长并且在生长过程中产生的其代谢产物、有机酸可活化GAD以产生GABA的事实,本发明的发明人发现并完成了本发明。
如图1所示,生产豆豉的传统方法如下:蒸过的蛋白质材料诸如豆浸泡在水中,成型并发酵。
使用大豆作为起始材料积聚GABA的常规方法是将大豆浸泡在水中以便萌芽或者用气体诸如二氧化氮进行无氧处理,由此增加豆豉中GABA的含量。通过这种方法,与对照相比,GABA生产可略微增加,但不足够,并且必须进行物理处理。但是,使用乳酸杆菌的发酵具有增加GABA的含量的优点,即使在没有另外的物质设施的常规培养条件下也是如此。
具有增加了GABA含量的豆豉可添加到天然含有少量GABA的各种蔬菜和谷物以发挥生理效应,并可进一步作为实现小康并且即将步入老龄化社会的消费者兴趣的功能性大酱食品的目标。
此后,将详细描述本发明。
根据本发明的生产豆豉的方法包括下列步骤:将大豆浸泡在水中,清洗、蒸并研磨;然后将具有GAD活性的乳酸杆菌和谷氨酸盐(MSG)加入到蒸过的大豆中形成混合物;将混合物成型;将含有霉菌的淀粉稀释剂喷洒到成型混合物的表面上,并对混合物进行发酵。
在本文中使用的豆是选自下组的至少一种或多种:大豆、豆粉、脱脂大豆、蚕豆、绿豆以及它们的加工产品。
大豆优选地浸泡在水中进行10~18小时。
在本文中使用的乳酸杆菌可以是单一的或者至少两种那些具有GAD活性的混合物。例如,具有强GAD活性的乳酸杆菌是优选的,但也不限于此,任何具有GAD活性的乳酸杆菌均可使用。而且,乳酸杆菌优选在MRS培养基(蛋白胨10g,牛肉浸膏10g,酵母膏5g,葡萄糖20g,多山醇酯801g,柠檬酸铵2g,醋酸钠5g,硫酸镁0.1g,硫酸锰0.05g,磷酸氢二钾2g,蒸馏水1,000ml,pH 6.5±0.2)中在30℃下培养12~24小时,并在此时加入培养基体积为0.5-1.0w/w%。
用于发酵加入的乳酸杆菌的量由菌株确定。例如,106~107CFU/g(对于蒸过的大豆)是优选的含量。初始接种量越高,GABA的产量越高,并且其他细菌的污染越少。加入乳酸杆菌的时间点是培养基灭菌并冷却使培养基的温度大约为30℃之后的任何时刻,以便不干扰乳酸杆菌的生长。
在本文中使用的霉菌可以是米曲霉。
在本文中使用的淀粉稀释剂通过将霉菌(Aspergillus oryzae)与淀粉粉末以0.1~1.0w/w%混合成1.0~5.0w/w%的总重量的淀粉稀释剂。
淀粉稀释剂喷洒到豆豉表面上,然后在25~35℃下发酵60~72小时。本文中使用的淀粉稀释剂选自包括面粉、米粉、小麦淀粉、糯米粉、大麦粉等。
发酵后,通过气相色谱(GC)测定GABA,此时单位为mg%。通过下列公式计算转化率:(产生的GABA mmole/加入的谷氨酸盐mmol)×100。
本发明还提供了生产含有具有增加了GABA的豆豉作为主要成分的传统发酵产品的方法,其中豆豉根据本发明的生产豆豉的方法制备。
在本文中的传统发酵食品是韩国大酱(Doenjang)、辣椒酱、酱油或者韩国Ssamjang(风干的大酱或者辣椒酱)。
附图说明
图1是示出豆豉的传统生产工艺的流程图。
图2是示出生产具有本发明的GABA的豆豉的方法。
具体实施方式
此后,将参照附图详细描述本发明的实施方式。
实施例1
将大豆在20℃在水中浸泡18小时,清洗,并在121℃蒸15分钟。此时,蒸过的大豆的pH大约为6.0。将蒸过的大豆冷却到30℃。加入与通过在30℃下在添加了谷氨酸单钠盐(MSG)的MRS培养基(蛋白胨10g,牛肉浸膏10g,酵母膏5g,葡萄糖20g,多山醇酯801g,柠檬酸铵2g,醋酸钠5g,硫酸镁0.1g,硫酸锰0.05g,磷酸氢二钾2g,蒸馏水1,000ml,pH6.5)中培养乳酸杆菌24小时制备的3w/w%培养液混合的蒸过的大豆。研磨混合物并形成选择尺寸(5cm×3cm×3cm)。通过将曲霉菌与淀粉粉末以总重量0.1w/w%比1w/w%的比例混合制备的稀释剂喷洒到成型混合物的表面上,接着在30℃下发酵12小时。
发酵后,测定GABA含量,结果在表1中显示。
通过气相色谱(GC)测定GABA,单位为mg%。通过下列公式计算转化率:(产生的GABA mmol/加入的谷氨酸盐mmol)×100。
实施例2
以实施例1中相同的方式进行实验,但发酵进行24小时。GABA测定结果在表1中显示。
实施例3
以实施例1中相同的方式进行实验,但发酵进行36小时。GABA测定结果在表1中显示。
实施例4
以实施例1中相同的方式进行实验,但发酵进行48小时。GABA测定结果在表1中显示。
实施例5
以实施例1中相同的方式进行实验,但发酵进行60小时。GABA测定结果在表1中显示。
实施例6
以实施例1中相同的方式进行实验,但发酵进行72小时。GABA测定结果在表1中显示。
表1
实施例 | GABA(mg%) | 转化率(%) |
实施例1 | 215 | 13 |
实施例2 | 677 | 41 |
实施例3 | 990 | 60 |
实施例4 | 1,238 | 75 |
实施例5 | 1,321 | 80 |
实施例6 | 1,337 | 81 |
直到发酵60小时GABA的含量增加,但从那时候起就没有再检测到明显的GABA增加。GABA含量随发酵时间增加而增加看起来有助于通过乳酸杆菌产生的有机酸使豆豉pH下降导致GAD的活化。在发酵60小时之后,乳酸杆菌的生长活性下降,因此GABA的活性不再增加。
工业实用性
如前所述,在本发明中,具有GAD活性的乳酸杆菌和谷氨酸盐被加入到豆豉中增加GABA的含量,GABA为各种生理活性的广泛的功能性抑制因子,由此可使用本发明的方法生产高价值的功能型酱产品。
Claims (6)
1、一种生产豆豉的方法,包括下列步骤:将具有谷氨酸脱羧酶活性的乳酸杆菌和谷氨酸盐加入到蒸过的大豆中形成混合物;研磨并将混合物成型;将含有霉菌的淀粉稀释剂喷洒到成型混合物的表面上,并对混合物进行发酵。
2、根据权利要求1所述的生产豆豉的方法,其特征在于,乳酸杆菌包括单一的或者至少两种具有脱羧酶活性的乳酸杆菌混合物。
3、根据权利要求1或2所述的生产豆豉的方法,其特征在于,乳酸杆菌是选自下组的至少一种或者多种:乳酸杆菌,双歧杆菌,明串珠菌属和链球菌。
4、根据权利要求1所述的生产豆豉的方法,其特征在于,加入蒸过的大豆重量的1~20%的谷氨酸盐。
5、根据权利要求1所述的生产豆豉的方法,其特征在于,豆是选自下组的至少一种或多种:大豆、豆粉、脱脂大豆、蚕豆、绿豆以及它们的加工产品。
6、一种将具有γ-氨基丁酸的豆豉作为主要材料的传统的发酵食品的生产方法,所述豆豉由权利要求1~5中任一项所限定的方法生产。
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US5244790A (en) * | 1991-12-17 | 1993-09-14 | Kim Jong K | Microorganisms for preparing traditional Korean soybean paste and the method for the production of soybean paste by using the same |
JP2704493B2 (ja) | 1994-02-18 | 1998-01-26 | 京都府 | 発酵食品の製造方法 |
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KR100547018B1 (ko) * | 2003-05-02 | 2006-01-31 | 주식회사 바름인 | 유산균에 의해 감마-아미노부틸산이 강화된 발효물의생산방법과 이를 이용하여 생산된 감마-아미노부틸산이강화된 발효물 및 그의 이용 |
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