CN101522048A - Process for producing gamma-aminobutyric acid-containing composition and food comprising the gamma-aminobutyric acid-containing composition - Google Patents
Process for producing gamma-aminobutyric acid-containing composition and food comprising the gamma-aminobutyric acid-containing composition Download PDFInfo
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- CN101522048A CN101522048A CNA2007800375513A CN200780037551A CN101522048A CN 101522048 A CN101522048 A CN 101522048A CN A2007800375513 A CNA2007800375513 A CN A2007800375513A CN 200780037551 A CN200780037551 A CN 200780037551A CN 101522048 A CN101522048 A CN 101522048A
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- gaba
- aminobutyric acid
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 153
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- QWCKQJZIFLGMSD-UHFFFAOYSA-N alpha-aminobutyric acid Chemical compound CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 claims description 147
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 claims description 143
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 117
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/60—Drinks from legumes, e.g. lupine drinks
- A23L11/65—Soy drinks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/062—Glutamine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
It is intended to provide a process for producing a gamma-aminobutyric acid-containing composition which contains gamma-aminobutyric acid in a definite amount or more in terms of nutritional value. A gamma-aminobutyric acid-containing composition which contains gamma-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 15 DEG C for a period of time required for substantially increasing the content of gamma-aminobutyric acid.
Description
Technical field
The present invention relates to a kind ofly make the manufacture method of the composition that contains GABA that the GABA (GABA) in the beans increases and the food that is added with the composition that contains GABA by beans being remained on low temperature.
Background technology
As a kind of composition contained in beans or the vegetables be GABA be in vertebrate brain etc. in a kind of physiologically active amino acid of effect of performance neurotransmitter, in recent years, by the picked-up GABA effect that health produced being subjected to people pays close attention to.Promptly, confirm at present: GABA has effect, the effect that promotes cerebral metabolism, the effect that improves each symptom of cerebrovascular disease that suppress increased blood pressure, improve each symptom that head injury occurs together effect, improve the amyotrophic lateral sclerosis disease effect, improve the various effects such as effect of diabetes, even from food, absorb, do not have safety issue yet.
Therefore, the dealer is studying the method for obtaining more GABAs from beans or vegetables.For example, in following patent documentation 1, be to generate GABA by carrying out repeatedly following operation: the glutamic acid that adds aequum reaches 5.0～6.5 so that pumpkin is pulverized the pH value of solution, utilizes that existing enzyme turns to GABA with the glutamic acid rotating that is added in the pumpkin.
[patent documentation 1] day 2001-No. 252091 communiques of wooden open patent
Summary of the invention
In the manufacture method that patent documentation 1 is put down in writing, keeping step is to carry out at 15～25 ℃.This is based on the general idea of following viewpoint: usually when desire increases the situation of product by enzyme reaction, react fully in the system in matrix, select to be suitable for reaction temperature that this enzyme is glutamate decarboxylase (GAD), reaction time, pH value etc.
The wood inventors concentrate on studies repeatedly, the result finds first: for example, example as the pumpkin of patent documentation 1, in optimized manufacture method by previous conventional method, when said temperature keeps step, even under GAD or an amount of condition that exists of matrix, the growing amount of GABA also is less than pre-metering, and its reason is still uncertain.In view of above-mentioned unexpected phenomenon, one of problem of wood invention is to find out to make GAD give play to the activity higher than previous conventional method, the new method that the result increases the growing amount of GABA.
In addition, the example of the pumpkin of optimized patent documentation 1 according to passing through previous conventional method increases in order to make alpha-aminobutyric acid content, must keep step in the high temperature of certain degree.But, when making secure beverage of quality or processed food with this understanding, when increasing alpha-aminobutyric acid content, also need to consider the restriction of microbiology aspect.As the example as shown in patent documentation 1, remaining in the high temperature, as beverage or processed food, its quality obviously is in not good state aspect microbiology.Promptly, when GABA is increased, if can't be to a certain degree the increase of bacterium number be suppressed in the scope of allowing on the food hygiene, then can't produce in batches, the composition that contains GABA of microorganism aspect safety can't be provided with commercial scale.
With regard to above-mentioned viewpoint, in the manufacture method of patent documentation 1, do not consider the wholesomeness of microorganism aspect fully.Promptly under the conservation condition of 15～25 ℃ of such high temperature, when alpha-aminobutyric acid content was increased, microorganism also can increase.Therefore, if prolong the retention time, increase the weight of corruption sometimes, and become the goods that can't on market, circulate.This is very serious problem for the manufacturer of beverage or processed food.Particularly, because beans is corrupt easily, therefore it has been generally acknowledged that and to avoid heating for a long time (for example remaining on more than 15 ℃) as far as possible.One of problem of the present invention provides a kind of increase method of GABA, and it is compared with previous conventional method, can increase the growing amount of GABA, and solve the problem of above-mentioned food hygiene aspect.
In view of the above problems, the purpose of wood invention is to provide a kind of manufacture method that contains the composition of GABA, and it contains a certain amount of above GABA with nutritive value.
The wood inventors concentrate on studies for addressing the above problem, new discovery as a result: the conservation condition that does not adopt the high temperature/short time of patent documentation 1, and adopt and its antipodal low temperature/long conservation condition, also can significantly increase alpha-aminobutyric acid content thus.And, found that the alpha-aminobutyric acid content that can reach higher, thereby finish the wood invention than patent documentation 1.Compare with the situation of using pumpkin and tomato etc., this manufacture method is to bring into play the manufacture method of excellent effect when using beans especially.More specifically, the wood invention provides following content.
(1) a kind of manufacture method that contains the composition of GABA, it may further comprise the steps: the cell membrane to beans or beanpod carries out break process and obtains the step that cell membrane destroys handled thing; Making contains the reactant liquor manufacturing step that described cell membrane destroys the reactant liquor of handled thing and water; And described reactant liquor can be made the substantive low-temp reaction step that increases institute must the time of the content of GABA 4～15 ℃ of maintenances.
Invent according to wood, can be clear and definite: utilizing GAD that the glutamic acid in the beans (Glu) is converted in the reaction of GABA as enzyme, carry out for a long time the alpha-aminobutyric acid content that (for example 10 ℃, surpass more than 18 hours time) reaction generates in the temperature that is lower than the temperature that is suitable for GAD (for example 4～15 ℃), be higher than the alpha-aminobutyric acid content that generates being suitable for that the temperature of GAD (for example 20～30 ℃) is carried out the short time (for example 3 hours in) reaction.
The phenomenon that alpha-aminobutyric acid content is increased by above-mentioned low temperature/keep for a long time is unforeseen before being, can't reckon with that especially enzyme also can fully show activity below 10 ℃.And the wood invention is characterised in that, keeps step by this discovery being applied to above-mentioned low temperature, can produce the beans that alpha-aminobutyric acid content increases to some extent than the product that keeps at high temperature before.
(2) according to (1) described manufacture method that contains the composition of GABA, wherein, in described low-temp reaction step, temperature is controlled, so that the bacterium number is in the scope below 100 times of initial bacterium number.
By the application of cold temperature reactions steps, can control bacterium increases, therefore can make conform with food hygiene and alpha-aminobutyric acid content than before the beans that increases to some extent of the product that keeps at high temperature.In addition, if the bacterium numerical control after bacterium number before the low-temp reaction step can being begun (initial bacterium number) and the end then can change temperature in 4～15 ℃ scope in the scope below 100 times.
(3) according to (1) or (2) described manufacture method that contains the composition of GABA, wherein, described beans is to form a kind that selects the group from Glycine, Pisum, Phaseolus, Vicia, Vigna, olecranon Macroptilium and pickles Macroptilium.
In technical scheme of the present invention, if be beans then be not particularly limited.In addition, also can be the pod of above-mentioned beans.
(4), wherein, before described low-temp reaction step and/or in the described low-temp reaction step, has the interpolation step of adding glutamic acid from the outside according to each described manufacture method that contains the composition of GABA in (1) to (3).
According to this technical scheme,, therefore can increase alpha-aminobutyric acid content more efficiently owing to be to add glutamic acid from the outside as matrix.
(5) according to (4) described manufacture method that contains the composition of GABA, wherein, in described interpolation step, the content of the glutamic acid that adds from the outside is the amount of the degree of the residual glutamic acid of meeting when keeping step to finish.
According to this technical scheme, can be by excessive interpolation glutamic acid, and increase alpha-aminobutyric acid content more efficiently.
(6) according to each described manufacture method that contains the composition of GABA in (1) to (5), wherein, the content of the GABA that produces satisfies W when the temperature that surpasses 15 ℃ keeps random time (t)
T〉15 ℃=f ' condition (W (t)
T〉15 ℃Alpha-aminobutyric acid content when being illustrated in the temperature that surpasses 15 ℃ and keeping; F ' (t) represents with the function of t value as variable), and the content of the GABA that produces satisfies W when keeping random time (t) for 4～15 ℃
T=4～15 ℃(the W during condition of=f (t)
T=4～15 ℃Be illustrated in 4～15 ℃ of alpha-aminobutyric acid contents when keeping; F (t) expression is with the function of t value as variable), in described low-temp reaction step, keep, until described W
T〉15 ℃With described W
T=4～15 ℃Relation become W
T〉15 ℃＜W
T=4～15 ℃Specific retention time t
1Till.
Detailed content is described hereinafter, and the content of GABA can be with expressing with the function of time.If be retained to certain retention time t
1, then alpha-aminobutyric acid content when the temperature that surpasses 15 ℃ keeps and the alpha-aminobutyric acid content when keeping in 4～15 ℃ scope can take a turn for the worse.That is, by keeping, and keep comparing, can produce more GABA at high temperature at low temperature.In addition, by keeping, also can solve the problem that bacterium increases at low temperature.
(7) according to each described manufacture method that contains the composition of GABA in (1) to (5), wherein, the content of the GABA that produces satisfies W when the temperature that surpasses 15 ℃ keeps random time (t)
T〉15 ℃=f ' condition (W (t)
T〉15 ℃Alpha-aminobutyric acid content when being illustrated in the temperature that surpasses 15 ℃ and keeping; F ' (t) represents with the function of t value as variable), and the content of the GABA that produces satisfies W when keeping random time (t) for 4～15 ℃
T=4～15 ℃(the W during condition of=f (t)
T=4～15 ℃Be illustrated in 4～15 ℃ of alpha-aminobutyric acid contents when keeping; F (t) expression is with the function of t value as variable), in described low-temp reaction step, keep, until with described W
T 15 ℃Maximum be made as W
TmaxThe time (wherein, W
T〉15 ℃The random time (t) of=f ' in (t) is 0 hour＜t＜48 hour) W
TmaxAnd W
T=4～15 ℃Relation become W
Tmax＜W
T=4～15 ℃Specific retention time t
2Till.
According to this technical scheme, can be higher than the composition that keeps the maximum of the GABA that produces at high temperature and produce alpha-aminobutyric acid content by keeping at low temperature.
(8), wherein, after described low-temp reaction step, carry out the drying processing or carry out drying processing and pulverization process according to each described manufacture method that contains the composition of GABA in (1) to (7).
According to the present invention,, can handle by drying and make dry thing by the composition that contains GABA that above-mentioned manufacture method obtains.So-called herein dry the processing if can dry contain the processing of the composition of GABA, then is not particularly limited.In addition, this contains the dry thing of the composition of GABA, can make Powdered by pulverization process.Powdered by so making, can be easily as the raw-food material of cake or bread.So-called herein pulverization process if can pulverize the processing of the dry thing of the composition that contains GABA, then is not particularly limited.In addition, when utilizing spray dryer (Spray dryer) to make it dry, powder can be formed usually, therefore pulverization process need not be carried out with appropriate particle diameter.
(9) a kind of food, it contains the composition that contains GABA that obtains by each described manufacture method that contains the composition of GABA in (1) to (8).
According to this technical scheme, can add in the food food that provides alpha-aminobutyric acid content to increase to by the composition that contains GABA that high-load is contained from the GABA of beans.
(10) a kind of GABA dose, it is the GABA dose that is used for according to the manufacture method of (1) to (8) each described composition that contains GABA, its cell membrane that comprises beans or beanpod destroys handled thing, and when carrying out the low-temp reaction step and glutamic acid or the raw-food material that contains glutamic acid use jointly.
(11) a kind of GABA dose, it is to increase for the GABA in the reactant liquor that makes the raw-food material that contains glutamic acid or contain glutamic acid and water, and use when being implemented in 4～15 ℃ of low-temp reaction steps that keep, and its cell membrane that comprises beans or beanpod destroys handled thing.
According to this technical scheme, can keep for a long time at low temperature jointly by raw-food material and the reactant liquor that desire is increased GABA, and the content of contained GABA in the raw-food material is increased.
According to the present invention, can provide a kind of by the low-temp reaction step of low temperature/for a long time is set, and produce the manufacture method of alpha-aminobutyric acid content than the higher composition that contains GABA when high temperature keeps.
Description of drawings
Fig. 1 is the schematic diagram of the relation of maintenance temperature/retention time of expression pumpkin solution and GABA amount.
Fig. 2 is the schematic diagram of the relation of maintenance temperature/retention time of expression tomato solution and GABA amount.
Fig. 3 is the schematic diagram of the relation of maintenance temperature/retention time of expression French beans solution and GABA amount.
Fig. 4 is the schematic diagram of the relation of maintenance temperature/retention time of expression soybean solution and GABA amount.
Fig. 5 is the schematic diagram that expression adds the relation of maintenance temperature/retention time of the glutamic acid solution that green soy bean pod is arranged and GABA amount.
Fig. 6 is the schematic diagram of the relation of maintenance temperature/retention time of expression soybean solution and bacterium number.
Fig. 7 is the schematic diagram that expression is added with the relation of maintenance temperature/retention time of tomato solution of green soy bean and GABA amount.
The specific embodiment
Below, wooden working of an invention mode is elaborated.The manufacture method of the composition that contains GABA of present embodiment may further comprise the steps at least: the cell membrane to beans or beanpod carries out break process and obtains the step that cell membrane destroys handled thing; Making contains the reactant liquor manufacturing step that cell membrane destroys the reactant liquor of handled thing and water; And can make the content of GABA have essence to increase the low-temp reaction step that institute must the time 4～15 ℃ of maintenances the reactant liquor.
[beans]
The employed beans of wood invention can be used beans arbitrarily, is not particularly limited.For example can enumerate from Glycine, Pisum, Phaseolus, Vicia, Vigna, olecranon Macroptilium and pickles Macroptilium and form a kind that selects the group.In addition, these beans may be used alone, can also be used in combination multiple.
" Glycine " is meant full maturity soybean (ripe soybean, ball soybean, sometimes abbreviate as soybean (soya bean)), green soy bean; As the example of full maturity soybean, the dry soybean sold, green soya bean, black soybean, green soybean etc. are arranged on the market; " Pisum " is meant pea, flat pea etc.; " Phaseolus " is meant Kidney bean, French beans etc.; " Vicia " is meant broad bean etc.; " Vigna " is meant red bean, mung bean etc.; " olecranon Macroptilium " is meant chick-pea etc.; " pickles Macroptilium " is meant Phaseolus lunatus L etc.Wherein preferred soybean, green soy bean, pea, flat pea, Kidney bean, French beans, broad bean.
In addition, also can use the pod of above-mentioned beans.When mentioning " beans " in this manual, if not otherwise specified, then its implication also comprises the pod of beans.For example, peel off the pod of green soy bean or broad bean and the beans that take out also are considered as " beans ".In addition, for example for French beans, the state of not peelling off pod also is considered as " beans ".
In addition, under the situation that is recited as " pod " especially, only refer to the pod of beans.For example, be meant the pod part of removing the beans part for green soy bean.As " pod ", the pod of preferred green soy bean, the pod of broad bean.
In addition, for example under the situation of the soybean of using Glycine, can use any person, be not particularly limited.For example Japan produces in the U.S. product soybean, genetically engineered soybean or the non-transgenic soybean such as soybean, IOM and all can use.In addition, also can use green soybean, black soybean, green soya bean etc.Green soy bean is the immature seed of soybean, therefore also can roughly use as soybean.
As beans, when desiring further to increase GABA,, can use the germination treatment beans with regard to increasing from regard to the viewpoint of the amount of glutamic acid of beans.So-called germination treatment beans, mean and make the beans that contains the necessary water of reaction that germinates in the water by impregnated in, contacting with air or oxygen after the dehydration or in the impregnating step, one side keeps temperature, humidity, a stratification reacts and the beans of acquisition, and no matter whether can bud or root be arranged the actual affirmation of perusal.Particularly, for example the beans of dehydration is transferred on the germinating bed, intermittently watering or with wet cloth parcel and the reaction of germinateing is carried out.In addition, as germinating apparatus used in the present invention, can use normally used germinating bed, but be not limited thereto.As above-mentioned germination treatment beans, for example can preferably use record person in the open handbook in the WO2005/004633 world.As for the typical example of germination treatment beans, can enumerate the germination treatment soybean.
[cell membrane of beans or beanpod is carried out break process and obtains the step that cell membrane destroys handled thing]
So-called cell membrane destroys handled thing, is meant above-mentioned beans or beanpod are carried out fragmentation, processing such as grind and make it reach the ruined degree of cell membrane and the winner.The reason of implementing these processing is, because the GAD of beans or beanpod is present in the cell, and therefore in order to effectively utilize GAD, processing such as preferably carry out fragmentation or grind.
Obtain the step that cell membrane destroys handled thing,, then be not particularly limited if beans is implemented broken or processing such as grinds and be able to bring into play the step of the state of GAD activity.For example can enumerate and utilize method that motor-driven mill (masscolloider) etc. pulverizes beans or beanpod or the beans of drying or beanpod pulverized and make pulverous method.In addition, can be set forth in the water method (being the example that following " obtaining the step that cell membrane destroys handled thing " and " reactant liquor manufacturing step " carried out simultaneously) that beans or beanpod are ground.In addition, can enumerate and beans or beanpod be placed certain hour and after making its suction in water, the method that in this beans that has absorbed water or beanpod, adds entry again and grind (being the example that following " obtaining the step that cell membrane destroys handled thing " and " reactant liquor manufacturing step " carried out simultaneously).In addition, when the germination treatment beans,, then can omit the suction step if contain sufficient moisture in the germination treatment beans.This step comprises " beans or beanpod are pulverized and make the step of crushed material ", " obtaining the step from the extract of beans or beanpod ", " beans or beanpod being ground into the step of the extract of reentrying behind the broken thing ".
(pulverising step)
In pulverising step, be not particularly limited for the shape of method such as broken, as to grind or its handled thing, granularity etc.As the device that carries out this processing, for example can enumerate homogeneous mixer, the mixer etc. of squeezing the juice.As this processing method, for example can enumerate utilize the homogeneous mixer with 7000rpm, carry out 3 minutes pulverizing or the method that grinds etc.Water is optional in pulverising step.
(suction step)
About the suction step, if the step that makes soybean become fully soft for pulverising step is carried out easily then is not particularly limited.The suction step can suitably be adjusted by usual method and carry out.Suction step employed water can be running water, underground water etc., be not particularly limited, but the Shen Dian aspect takes place institute's soybean-containing protein from prevent soya-bean milk, preferably uses soft water etc. only to contain the water of little metal ion.
(obtaining step) from the extract of beans or beanpod
Carry out break process and obtain the step that cell membrane destroys handled thing as cell membrane, also can carry out " obtaining step " or " beans or beanpod being ground into the step that obtains extract behind the broken thing " from the extract of beans or beanpod to beans or beanpod.For example, can make beans become fully soft, in beans, extract specific composition again or partly obtain extract by the suction step.More specifically, be the method for utilizing the above-mentioned cell membrane destruction of extraction handled things such as water.As extract, for example can enumerate protein component, enzyme component.More specifically, can enumerate: the cell membrane that becomes the solution shape is destroyed handled thing saltout,, carry out the post purifying again and the solution that obtains etc. its desalination.
[making contains the reactant liquor manufacturing step that cell membrane destroys the reactant liquor of handled thing or extract and water]
After the step end from the extract of beans or beanpod, make reactant liquor in step that obtains cell membrane destruction handled thing or acquisition, then be not particularly limited if cell membrane can be destroyed handled thing or extract and water to mix.Make the mixture of beans and water, again it together is supplied to pulverising step, can carry out " obtaining the step that cell membrane destroys handled thing " and " reactant liquor manufacturing step " simultaneously.In addition, also can the beans of drying be made powder, again it is dissolved in the water and make reactant liquor by above-mentioned " obtaining the step that cell membrane destroys handled thing ".
In addition, in wooden embodiment, so-called " cell membrane destroys the reactant liquor of handled thing or extract and water " is if the result can be in reactant liquor, by methods such as pulverizing or grind beans is processed into person more in small, broken bits or its extract and the water person of mixing, does not then limit manufacture method especially.The crushed material in the reactant liquor or the concentration of its extract if can make the composition person of containing from the GABA of beans, then are not particularly limited.
(removing step)
In pulverising step, optionally can comprise from the gained cell membrane and destroy the step of removing of removing water-fast composition in the reactant liquor of handled thing and water.In removing step, in cell membrane destroys the reactant liquor of handled thing and water, remove water-fast composition by removing device (or separator), and obtain to remove in the reactant liquor since then the solution of water-fast composition.As removing the employed device (or separator) of removing in the step, for example can use pressafiner, screw centrifuge.
When particularly using beanpod, do not remove water-fast composition when preferably using.According to this mode, get the person with the filtered water suspension and compare, can be converted into GABA more efficiently.That is, destroy in the handled thing at the cell membrane of the pod of prematurity beans, water soluble ingredient not only, water-fast composition also can be converted into the reaction of GABA.In the case, can after finishing, reaction remove water-fast composition.
[obtaining the step of cell membrane destruction handled thing and the relation of reactant liquor manufacturing step]
" the making cell membrane destroys the step of handled thing and/or obtains the step of extract " and " reactant liquor manufacturing step " also can carry out simultaneously.For example, when using soybean, soybean is immersed in the water and obtained the fully soybean of suction, one adds the entry one side with its fragmentation in this soybean thereafter, can make reactant liquor thus.On the other hand, as the example that in different step, carries out, can enumerate the example of the pod of using green soy bean.Specifically, can be only the pod of green soy bean be ground into Powdered, makes reactant liquor to wherein adding entry then.
(interpolation of glutamic acid)
In the present invention, can use the reactant liquor of made in the reactant liquor manufacturing step for further containing the reactant liquor of the glutamic acid that adds from the outside.By add glutamic acid from the outside, can further increase GABA as matrix.So-called glutamic acid of the present invention is meant glutamic acid and salt thereof (for example sodium glutamate).The interpolation of glutamic acid can be before following low-temp reaction step, the arbitrary stage in the low-temp reaction step carries out, and is not particularly limited.As the method for adding glutamic acid, also can add the raw-food material that contains glutamic acid in a large number.Can enumerate the higher flavoring of glutamic acid content or protein is decomposed the ispol form (for example the food protein analyte of casein or corn etc. etc.).
Addition for glutamic acid is not particularly limited.When adding a small amount of glutamic acid, corresponding therewith is that GABA also can increase, and therefore can't stipulate the lower limit of its addition without exception.In order to increase alpha-aminobutyric acid content efficiently, the addition of glutamic acid, the preferably amount of the degree of the residual glutamic acid of (reaction finishes the back) meeting after following low-temp reaction step end.
About the addition of glutamic acid,, therefore can't stipulate because it is bigger to be subjected to the cell membrane of employed beans, beanpod to destroy the influence of extract of handled thing etc. without exception.In addition, owing to institute's use machinery in making or the different extraction efficiency differences that cause of manufacturing scale, therefore can't stipulate without exception.The amount of glutamic acid can be represented with the aminoglutaric acid concentration in the reactant liquor before the low-temp reaction step.
As illustration, when using soybean, the example that can be listed below.
About the glutamic acid addition, preferably with in the every 11g bean instant composition before the low-temp reaction step in the reactant liquor or in the reactant liquor in the low-temp reaction step, glutamic acid reaches the mode of 40mg above (being preferably more than the 48mg, more preferably more than the 56mg) to be added.This scale shows the total concentration of glutamic acid contained in the glutamic acid that added and the beans composition.
In addition, about the glutamic acid addition, preferably with in the every 11g bean instant composition before the low-temp reaction step in the reactant liquor or in the reactant liquor in the low-temp reaction step, glutamic acid reaches the mode of 88mg following (be preferably below the 96mg, more preferably 120mg is following) to be added.This scale shows the total concentration of glutamic acid contained in the glutamic acid that added and the beans composition.
About the glutamic acid addition, preferably with in the every 11g bean instant composition before the low-temp reaction step in the reactant liquor or in the reactant liquor in the low-temp reaction step, glutamic acid reaches 40～120mg, and (56～96mg) the mode of being preferably is added.
The method of adding glutamic acid and allocating reactant liquor can be any means.For example, can after making reactant liquor, add glutamic acid.In addition, also can when making reactant liquor, add glutamic acid in advance, contain the reactant liquor of glutamic acid again by the manufacturing of reactant liquor manufacturing step.In addition, in adding to glutamic acid in the reactant liquor, can be before keeping step, also can and then repeatedly add glutamic acid in keeping step.
(remaining quantity of glutamic acid when keeping step to finish)
As mentioned above, can't stipulate for the content of the glutamic acid that is added without exception.Its reason is, even glutamic acid content is few, do not have glutamic acid when keeping step to finish or during for the amount of the degree of not reacting, the growing amount of GABA also can increase accordingly with the glutamic acid that is added.
In the present invention, preferably add glutamic acid when keeping step to finish, degree (, then being to react the degree of still carrying out) that can residual glutamic acid if there is enzyme.Its reason is, makes alpha-aminobutyric acid content not reach plateau thus, thereby gives full play to the effect of the GAD increased activity method that is realized in the wood invention.
Therefore, for the above reasons, the preferred glutamic acid that the residual degree of glutamic acid is arranged when keeping step to finish that adds.When said circumstances, the addition of glutamic acid also owing to institute's use machinery or the different extraction efficiency difference that causes the bean instant composition of manufacturing scale in making, therefore can't be stipulated without exception.
On the other hand, also imagined with extremely superfluous amount interpolation glutamic acid.But, if in the composition that contains GABA as end product residual too much glutamic acid, therefore the generation considerable influence of then can suiting one's taste can't be added glutamic acid with extremely superfluous amount.
Glutamic acid content when keeping step to finish, in the every 11g bean instant composition in preference such as the reactant liquor, glutamic acid is 32mg following (more preferably 8～32mg).Therefore, as the addition of glutamic acid, in the every 11g bean instant composition when for example being preferably reaction and finishing in the reactant liquor, the residue glutamic acid allowance is the following (amount of glutamic acid in 8～32mg) the scope more preferably of 32mg.
[low-temp reaction step]
Secondly, in the wood invention, carry out following low-temp reaction step: keep to make the alpha-aminobutyric acid content in the beans to have essence to increase time necessary at 4～15 ℃ low temperature described reactant liquor, so that alpha-aminobutyric acid content increases.
Detailed content is as described in the following embodiment, shown in Fig. 3,4 etc., according to inventors' achievement of concentrating on studies, confirmed by low temperature/keep for a long time further the increasing phenomenon of alpha-aminobutyric acid content.And, by this phenomenon is applied to the low-temp reaction step, can makes the increase of abundant inhibition bacterium and meet food hygiene, and alpha-aminobutyric acid content is compared the composition that contains GABA of increase to some extent with product before.
So-called " low temperature " herein is meant the temperature in 4～15 ℃ of scopes.If reactant liquor is remained on temperature less than 4 ℃, then the water in the reactant liquor might freeze.On the other hand, if keep reactant liquor in the temperature that surpasses 15 ℃ with the long time, then bacterium can increase and not meet food hygiene.Low temperature is preferably more than 4 ℃ and less than 15 ℃, more preferably 4～10 ℃.When keeping for 4～10 ℃, can be simply and suppress the increase of bacterium effectively.In addition, though do not disclose among the embodiment, confirmed to bring into play effect of the present invention at 4 ℃ by preliminary experiment.
In the low-temp reaction step of the present invention, must keep making alpha-aminobutyric acid content to have essence to increase time necessary.Because this time is depended on the breaking method of kind, beans of beans or extracting method, reaction temperature mostly, as content, the beans content in the reactant liquor, the size of reaction vessel or the stirring means in the reaction etc. of the glutamic acid of matrix, so can't stipulate without exception.Compare with low-temp reaction step alpha-aminobutyric acid content not long ago, must be maintained to the time that alpha-aminobutyric acid content significantly increases.
In the low-temp reaction step, for example shown in Fig. 3,4 and 5, alpha-aminobutyric acid content pot life function is represented.The alpha-aminobutyric acid content of the time per unit t that is produced when the temperature that surpasses 15 ℃ keeps satisfies W
T〉15 ℃=f ' condition (t), and the alpha-aminobutyric acid content of the time per unit t that is produced when keeping in 4～15 ℃ scope satisfies W
T=4～15 ℃During the situation of the condition of=f (t), preferably be retained to retention time t
1The time W
T〉15 ℃And W
T=4～15 ℃The pass be W
T〉15 ℃＜W
T=4～15 ℃That is, preferably keep until W at low temperature
T=4～15 ℃Surpass W
T〉15 ℃Time or the longer time.The composition that contains GABA that can provide alpha-aminobutyric acid content to increase to some extent thus, is provided with method before.Herein, " W
T〉15 ℃" content of GABA when being illustrated in the temperature that surpasses 15 ℃ and keeping, " W
T=4～15 ℃" be illustrated in the content of 4～15 ℃ of GABAs when keeping.
In addition, with W
T〉15 ℃Maximum be made as W
TmaxSituation the time, preferably be retained to W
Tmax＜W
T=4～15 ℃(wherein, retention time t
1Be 0 hour＜t
1＜48 hours).That is, preferably be retained to alpha-aminobutyric acid content and surpass the maximum of GABA when the temperature that surpasses 15 ℃ keeps or bigger amount at low temperature.The composition that contains GABA that can provide alpha-aminobutyric acid content to increase to some extent thus, is provided with method before.In addition, for example as shown in Figure 4, when the temperature that surpasses 15 ℃ keeps, take place corrupt and can't be retained under 48 hours the situation at reactant liquor, be preferably the time that is retained to the alpha-aminobutyric acid content that surpasses the maximum duration that can keep or longer time.
In the wood invention,, therefore can suppress the propagation of bacterium owing to be to keep at low temperature.In the low-temp reaction step, for example shown in Fig. 3,4 and 5, need not remain on certain uniform temperature in 4～15 ℃ always, if can with the bacterium numerical control in the scope below 100 times of initial bacterium number, be preferably in the scope below 10 times, then can be in 4～15 ℃ scope, optionally appropriate change keeps temperature.When the temperature in 4～10 ℃ scope keeps and since can more than 48 hours with the bacterium numerical control in the scope of below 100 times of initial bacterium number (being preferably below 10 times), therefore preferable.For example, when keeping more than 20 ℃, can increase to the alpha-aminobutyric acid content of certain degree at short notice, but meanwhile, because it is not the bacterium number surpasses 100 times of initial bacterium number, therefore good enough.
In addition, get final product, can have other unit operation processes (low temperature keeps other fabrication schedules in addition) except that low temperature keeps concurrently if above-mentioned low-temp reaction step can satisfy 4～15 ℃ low temperature.For example, the low-temp reaction step is not only to refer to inactive state person, if can remain in 4～15 ℃ the scope, and step such as then can in the low-temp reaction step, have pulverizing concurrently, stir, homogenize.In other words, the low temperature maintaining body also can be tool thermal-insulating sealing function reducing mechanism, remove device etc.Therefore, the retention time of the present invention can be following random time: in the time that keeps under the reactant liquor state of the crushed material of beans and water or remove arbitrary time of time that keeps under the solution state of water-fast composition or the time that keeps under the state of reactant liquor and solution in reactant liquor from then on.
(drying that contains the composition of GABA is handled)
By the composition that contains GABA that above-mentioned manufacture method obtains, can carry out drying and make dry thing.Carry out after the dry method of handling can suitably be adjusted by usual method, be not particularly limited.For example can utilize spray dryer (Spray dryer), vacuum roller drier, freeze drier to wait and carry out.
(pulverization process of dry thing that contains the composition of GABA)
By the above-mentioned dry dry thing of handling the composition that contains GABA that obtains, can pulverize and make Powdered.Breaking method carries out after can suitably adjusting by usual method, is not particularly limited.For example can adopt mixer or mortar.As concrete example, can enumerate and utilize draw point grinder (Pin mill) (kind of pulverizer), will utilize vacuum roller drier to carry out the example that dry dry thing is made powder.In addition, when carrying out drying,, and do not carry out pulverization process usually in order to make the powder of appropriate particle diameter by spray dryer (Spraydryer).In addition, the particle diameter of powder also is not particularly limited.
[interpolation contains the food of the composition of GABA]
To the composition that contains GABA that obtains by above-mentioned manufacture method, the allotment of embodiment such as carbohydrate, homogenize, concentrate, dewater, 1,001 processing dry, powdered handle, and processing such as can be optionally freezing by implementing, heating, dilution, shaping, compression, boiling, fermentation are handled, and are used after also can further making other machining object, food again.
Aforesaid processing is handled, and can carry out according to the method that adopts usually in the manufacturing of general processed food.For example, about the composition that contains GABA of wood invention, can advantageously implement following operation: look purpose to wherein suitably allotment (for example: normal food additives such as acidulant, flavoring, sweet taste material, coloring agent, spices, hardening agent, anticorrisive agent, antioxidant, emulsifying agent, quality improver, matrix, excipient) make liquid go into carbohydrate or the composition beyond it through seasoning; Perhaps be added directly in the food; Perhaps allotment is optionally gone into carbohydrate, excipient, matrix etc. and is made paste; Perhaps so implement dry, powdered is handled and make powder etc.
The composition that contains GABA by the above-mentioned manufacture method that contains the composition of GABA obtains for example can be used in: Noodles such as bread, pizza, noodles, buckwheat flour, vermicelli; Dairy products such as ice cream, pudding, Yogurt; Snack categories such as pound cake (Pound cake), cooky, biscuit, celestial shellfish, rice cake sheet, fragment rice cake, Japanese dessert; Beans such as bean curd or bean curd pudding, jelly shape bean curd processed food; Make healthy food of shapes such as lozenge etc.The composition that contains GABA of the application of the invention can easily increase alpha-aminobutyric acid content when not producing food hygiene aspect problem.
[Enhancement Method of GABA and GABA reinforcing agent]
In addition, detailed content describes in the following embodiments, can know by optionally to glutamic acid solution or contain in the raw-food material (for example vegetables etc.) of glutamic acid and add the broken cell membrane destruction handled thing that get of the cell membrane of beans or beanpod, carry out above-mentioned low-temp reaction step simultaneously, and more effectively increase alpha-aminobutyric acid content.For example, when carrying out the situation of above-mentioned low-temp reaction step, add the tomato solution or the soybean solution that grind after the green soy bean, compare with the situation of not adding green soy bean, alpha-aminobutyric acid content significantly increases.
Can know thus, in the manufacture method of the composition that contains GABA that comprises the low-temp reaction step, with the cell membrane of beans or beanpod broken and cell membrane destroy handled thing, be as highly bringing into play function from the GABA dose of beans.In addition, so-called GABA from beans is meant the GABA that the enzyme by beans produces, and is meant that also the GABA that adds from the outside is with epigenesist.
In addition, can consider following method.
(12) a kind of Enhancement Method of GABA, this method as (1) to (7) in the manufacture method of 1,001 described compositions that contain GABA, the raw-food material of described reactant liquor and desire enhancing GABA is together carried out the low-temp reaction step, and increase the alpha-aminobutyric acid content in the described raw-food material.
[embodiment]
By reaching comparative example by the following examples, and illustrate in greater detail the present invention, but the wood invention is not subjected to thousand what restriction of these examples.
The assay method of＜alpha-aminobutyric acid content 〉
The alpha-aminobutyric acid content of following embodiment and glutamic acid are to measure by following method.5% trichloroacetic acid of 2ml beans/greengrocery solution and 2ml is mixed, stirs, remove deproteinize, use 0.2 μ m filter to filter its supernatant then by centrifugation.As sample, use Hitachi's high-speed amino acid analyzer " L-8800A " (a day wooden Hitachi, Ltd makes) to measure alpha-aminobutyric acid content gained filtrate.
The assay method of＜solid constituent 〉
The solid constituent of embodiment is to measure by following method.
3g beans/greengrocery solution 105 ℃ of dryings 4 hours, is measured the weight of the water in the solution, calculate the ratio of solid constituent.
The implication of＜numerical value 〉
Solid constituent is a contained content among the solution 100ml of X%, and its implication is identical with content in every Xg solid constituent.Below, if not otherwise specified, when then being expressed as the situation of alpha-aminobutyric acid content Ymg, be meant among the solution 100ml to have Ymg.
In following experimental example 1～4, mensuration will be added with the alpha-aminobutyric acid content of beans/greengrocery solution after uniform temperature keeps certain hour of the glutamic acid of abundant amount.Then, obtain the growth curve of the GABA that respectively keeps temperature.
[experimental example 1] [pumpkin solution (because increase of the caused alpha-aminobutyric acid content of temperature contrast)]
(manufacture method of pumpkin solution)
The fresh pumpkin (part except that seed and skin) that 20g is sold on the market 0.6g glutamic acid is dissolved into the solution that forms in the 400g water (with the corresponding temperature of maintenance temperature of table 1: 5～30 ℃) in grind after, make the pumpkin suspension.Then, obtain from the pumpkin solution of wherein removing water-fast composition.The solid constituent of pumpkin solution is 1%.
(test method)
Keep above-mentioned pumpkin solution with retention time shown in the table 1 (3～48 hours) and maintenance temperature (5～30 ℃)., as enzyme deactivation handle, utilize heating plate after 5 minutes, to be cooled to 5 ℃ 80 ℃ of heating thereafter.The results are shown among table 1, Fig. 1.Test example 1 is the GABA amount and the glutamic acid content of the reactant liquor before the reactions steps.
[table 1]
As table 1 and shown in Figure 1, the alpha-aminobutyric acid content when keeping for 5 ℃ and 10 ℃ does not have to surpass the alpha-aminobutyric acid content when keeping for 20 ℃.In addition, the increase of alpha-aminobutyric acid content is maximum when keeping for 20 ℃.
[experimental example 2] [tomato solution (causing the increase of alpha-aminobutyric acid content owing to temperature contrast)]
Except that the fresh tomato of using 200g to sell on the market, by experimentizing with above-mentioned experimental example 1 same method.The solid constituent of tomato solution is 1.5%.The results are shown among table 2, Fig. 2.Test example 26 is the GABA amount and the glutamic acid content of the reactant liquor before the reactions steps.
[table 2]
As table 2 and shown in Figure 2, the alpha-aminobutyric acid content when keeping for 5 ℃ and 10 ℃ does not have to surpass the alpha-aminobutyric acid content when keeping for 20 ℃ and 30 ℃.In addition, and compare when keeping for 5 ℃ and 10 ℃, the alpha-aminobutyric acid content when keeping for 20 ℃ and 30 ℃ is higher.
[experimental example 3] [French beans solution (because increase of the caused alpha-aminobutyric acid content of temperature contrast)]
Except that the fresh French beans that use 55g to sell on the market (band pod), all the other are by experimentizing with above-mentioned experimental example 1 same method.The solid constituent of French beans solution is 0.8%.The results are shown among table 3, Fig. 3.Test example 51 is the GABA amount and the glutamic acid content of the reactant liquor before the reactions steps.In addition, " ND " in the table is so expression obviously produces the situation that Shen Dian can't measure because of corruption.
[table 3]
(alpha-aminobutyric acid content that is produced when keeping for 10 ℃ surpasses the time at 20 ℃ or the 30 ℃ alpha-aminobutyric acid contents that produced when keeping)
As table 3 and shown in Figure 3, the alpha-aminobutyric acid content that is produced when keeping for 10 ℃ surpassed the alpha-aminobutyric acid content that is produced when keeping for 20 ℃ between 12 hours～24 hours.In Y-axis is that alpha-aminobutyric acid content, X-axis are in the chart of time t, and 2 straight line of the alpha-aminobutyric acid content by 20 ℃, 12 hours alpha-aminobutyric acid contents and 20 ℃, 24 hours is Y=0.0583X+80.2 (formula 1).In addition, Y is equivalent to W herein
T〉15 ℃, 0.0583X+80.2 is equivalent to f ' (t).In addition, 2 straight line of the alpha-aminobutyric acid content by 10 ℃, 12 hours alpha-aminobutyric acid contents and 10 ℃, 24 hours is Y=1.1083X+61 (formula 2).In addition, Y is equivalent to W herein
T=4～15 ℃, 1.1083X+61 is equivalent to f (t).The value (alpha-aminobutyric acid content that is produced when keeping for 10 ℃ surpasses the time of the alpha-aminobutyric acid content produced when keeping for 20 ℃) that satisfies the X of formula 1 and formula 2 be 18.3 (hour).
After investigating by same method, the alpha-aminobutyric acid content that is produced when keeping for 10 ℃ surpasses the alpha-aminobutyric acid content that is produced when keeping for 30 ℃ time be 11.6 (hour).
(alpha-aminobutyric acid content that is produced when keeping for 5 ℃ surpasses the time at 20 ℃ or the 30 ℃ alpha-aminobutyric acid contents that produced when keeping)
As table 3 and shown in Figure 3, the alpha-aminobutyric acid content that is produced when keeping for 5 ℃ surpassed the alpha-aminobutyric acid content that is produced when keeping for 20 ℃ between 24 hours～48 hours.In Y-axis is that alpha-aminobutyric acid content, X-axis are in the chart of time t, and 2 straight line of the alpha-aminobutyric acid content by 20 ℃, 24 hours alpha-aminobutyric acid contents and 20 ℃, 48 hours is Y=0.0958X+79.3 (formula 3).In addition, Y is equivalent to W herein
T〉15 ℃, 0.0958X+79.3 is equivalent to f ' (t).In addition, this 2 the straight line of alpha-aminobutyric acid content by 5 ℃, 24 hours alpha-aminobutyric acid contents and 5 ℃, 48 hours is Y=0.4792X+67.4 (formula 4).In addition, Y is equivalent to W herein
T=4～15 ℃, 0.4792X+67.4 is equivalent to f (t).The value (alpha-aminobutyric acid content that is produced when keeping for 5 ℃ surpasses the time of the alpha-aminobutyric acid content produced when keeping for 20 ℃) that satisfies the X of formula 3 and formula 4 be 31 (hour).
After investigating by same method, the alpha-aminobutyric acid content that is produced when keeping for 5 ℃ surpasses the alpha-aminobutyric acid content that is produced when keeping for 30 ℃ time be 23.4 (hour).
As table 3 and shown in Figure 3, surpass at 20 ℃ and 30 ℃ of alpha-aminobutyric acid contents that produced when keeping at 5 ℃ and 10 ℃ of alpha-aminobutyric acid contents that produced when keeping.The alpha-aminobutyric acid content that when keeping for 10 ℃, is produced, about surpassing the alpha-aminobutyric acid content that when keeping for 30 ℃, is produced in 11.6 hours, about surpassing the alpha-aminobutyric acid content that when keeping for 20 ℃, is produced in 18.3 hours.The alpha-aminobutyric acid content that is produced when keeping for 5 ℃ is about surpassing the alpha-aminobutyric acid content that is produced, about surpass the alpha-aminobutyric acid content that is produced in 31 hours when keeping for 20 ℃ when keeping for 30 ℃ in 23.4 hours.
According to table 1～3 and Fig. 1～3 as can be known: the solution about the glutamic acid that has abundant amount, (be French beans in the experimental example 3) when using beans in order to increase alpha-aminobutyric acid content, very effective is to select low temperature to keep for a long time.Pumpkin shown in experimental example 1 and the experimental example 2 or tomato have not been given play to this effect, and when low temperature kept, alpha-aminobutyric acid content reduced on the contrary.
Thought in the past, these reactions, when keeping under the temperature (more than 20 ℃) that enzyme plays a role easily as pumpkin or the tomato, alpha-aminobutyric acid content can further increase, so this result of experiment is unexpectedly.
[experimental example 4] [soybean solution (causing the increase of alpha-aminobutyric acid content owing to temperature contrast)]
(manufacture method of soybean solution)
The dry soybean that 200g is sold on the market (kind: Amigo, Canada produces) dipping after about 12 hours in 25～30 ℃, the warm water of 1L is removed moisture and is obtained 460g dipping soybean.Then, with gained 460g dipping soybean, 1.2g glutamic acid being dissolved in the 800g water solution (with the temperature of the maintenance temperature correspondence of table 1: 5～30 ℃) in grind, and make suspension., separate water-fast composition, and obtain to remove the solution (soybean solution) of water-fast composition thereafter.
(test method)
Use above-mentioned soybean solution, by testing with experimental example 1 same method.The solid constituent of soybean solution is 9.5%.About soybean solution, be to use the numerical value that is converted into solid constituent 11%.The results are shown among table 4, Fig. 4.Test example 76 is the GABA amount and the glutamic acid content of the reactant liquor before the reactions steps." ND " in the table is so expression obviously produces the unmeasured situation of Shen Dian because of corruption.
[table 4]
(alpha-aminobutyric acid content that is produced when keeping for 10 ℃ surpasses the time at 20 ℃ or the 30 ℃ alpha-aminobutyric acid contents that produced when keeping)
As shown in Figure 4, the alpha-aminobutyric acid content that is produced when keeping for 10 ℃ is surpassing the alpha-aminobutyric acid content that is produced when keeping for 20 ℃ between 12～24 hours.In Y-axis is that alpha-aminobutyric acid content, X-axis are in the chart of time t, and 2 straight line of the alpha-aminobutyric acid content by 20 ℃, 12 hours alpha-aminobutyric acid contents and 20 ℃, 24 hours is Y=0.2833X+63.4 (formula 5).In addition, Y is equivalent to W herein
T〉15 ℃, 0.2833X+63.4 is equivalent to f ' (t).In addition, 2 straight line of the alpha-aminobutyric acid content by 10 ℃, 12 hours alpha-aminobutyric acid contents and 10 ℃, 24 hours is Y=0.6833X+56.2 (formula 6).In addition, Y is equivalent to W herein
T=4～ 15 ℃, 0.6833X+56.2 is equivalent to f (t).The X value (alpha-aminobutyric acid content that is produced when keeping for 10 ℃ surpasses the time of the alpha-aminobutyric acid content produced when keeping for 20 ℃) that satisfies formula 5 and formula 6 be 18.0 (hour).After investigating by same method, the alpha-aminobutyric acid content that is produced when keeping for 10 ℃ surpasses the alpha-aminobutyric acid content that is produced when keeping for 30 ℃ time be 8.3 (hour).
(alpha-aminobutyric acid content that is produced when keeping for 5 ℃ surpasses the time at 20 ℃ or the 30 ℃ alpha-aminobutyric acid contents that produced when keeping)
As shown in Figure 4, surpassed before 20 ℃ or 30 ℃ of alpha-aminobutyric acid contents that produced when keeping, carry out the keeper at 20 ℃ or 30 ℃ corruption has just taken place at the alpha-aminobutyric acid content that when keeping for 5 ℃, is produced.Obtaining the alpha-aminobutyric acid content that produced at this when keeping for 5 ℃ surpasses in corruption not long ago in time of 20 ℃ or the 30 ℃ alpha-aminobutyric acid contents that produced when keeping.It is 70.2mg that corrupt alpha-aminobutyric acid content not long ago takes place when keeping for 20 ℃.In addition, this value is equivalent to W
TmaxWhen keeping for 5 ℃, between 24～48 hours, surpass this amount.In Y-axis is that alpha-aminobutyric acid content, X-axis are in the chart of time t, and 2 straight line of the alpha-aminobutyric acid content by 5 ℃, 24 hours alpha-aminobutyric acid contents and 5 ℃, 48 hours is Y=0.5625X+49.8 (formula 7).In addition, Y is equivalent to W herein
T=4～15 ℃, 0.5625X+49.8 is equivalent to f (t).Y be the value (time that surpasses the alpha-aminobutyric acid content when keeping for 20 ℃, can reach) of 70.2 o'clock X be 36.3 (hour).After investigating by same method, the alpha-aminobutyric acid content that is produced when keeping for 5 ℃ surpasses the alpha-aminobutyric acid content that can reach when keeping for 30 ℃ time be 16.4 (hour).
As table 4 and shown in Figure 4,, surpass at 20 ℃ and 30 ℃ of alpha-aminobutyric acid contents that produced when keeping at 5 ℃ and 10 ℃ of alpha-aminobutyric acid contents that produced when keeping for a long time.The alpha-aminobutyric acid content that when keeping for 10 ℃, is produced, about surpassing the alpha-aminobutyric acid content that when keeping for 30 ℃, is produced in 8.3 hours, about surpassing the alpha-aminobutyric acid content that when keeping for 20 ℃, is produced in 18.0 hours.The alpha-aminobutyric acid content that when keeping for 5 ℃, is produced, about surpassing the alpha-aminobutyric acid content that when keeping for 30 ℃, is produced in 16.4 hours, about surpassing the alpha-aminobutyric acid content that when keeping for 20 ℃, is produced in 36.3 hours.
According to table 1,2 and 4 and Fig. 1,2 and 4 can know: for there being the fully solution of the glutamic acid of amount, (be soybean in the experimental example 4) when using beans in order to increase alpha-aminobutyric acid content, very effective is that selection low temperature keeps for a long time.Pumpkin shown in experimental example 1 and the experimental example 2 or tomato have not been given play to this effect, and alpha-aminobutyric acid content reduces on the contrary when low temperature keeps.
Thought in the past, these reactions, when keeping under the temperature (more than 20 ℃) that enzyme plays a role easily as pumpkin or the tomato, alpha-aminobutyric acid content can further increase, thus this result of experiment beyond expectation outside.
[experimental example 5] (using the GABA conversion reaction of green soy bean pod)
Green soy bean pod is carried out 95 ℃, 5 seconds heat sterilization, utilize motor-driven mill to pulverize thereafter, and obtain the green soy bean pod crushed material.Interpolation 400g water in this 200g green soy bean pod crushed material (the green soy bean crushed material: water=1:2), fully mix, as the filtrate behind this reacting liquid filtering is obtained water extraction solution.The solid constituent of water extraction solution is 1.4%.Measure this water extraction solution of 100ml to the 200ml beaker, in the 100ml water extraction solution, add 0.56g glutamic acid (with respect to the solid constituent of every 1g water extraction solution, glutamic acid is 0.4g).The NaOH solution that utilizes 0.5N is adjusted to 6.5 with the pH value of this solution, stirs with reaction temperature shown in the table 5 and reaction time.The pH value was confirmed every 2～3 hours in the stirring back, optionally utilized the NaOH solution of 0.5N that the pH value is adjusted to 6.5, so that (confirming and adjustment pH value, until the no longer change of pH value) proceeded in reaction.
Then, reacted reactant liquor is carried out centrifugation (1500 * g, 3 minutes), and obtain supernatant.Utilize spray dryer (180 ℃-60 ℃) that this supernatant is carried out spray-drying, and obtain dry thing (moisture is about 5 quality %).
(allotment of analytic sample)
In the dry thing of above-mentioned gained, add entry, utilize the homogeneous mixer to carry out pulverization process and allocate the suspension of dry thing.5% trichloroacetic acid mixed stirring in this suspension after, carry out centrifugal treating, utilize the filter filtering supernatant, and obtain filtrate (analytic sample).The results are shown among table 5 and Fig. 5.
In addition, add glutamic acid glutamic acid content before from the outside and all account for below the 0.1 quality % of solid constituent, this amount can not influence this experiment.
[table 5]
As table 5 and shown in Figure 5, the alpha-aminobutyric acid content that is produced when keeping for 10 ℃ surpasses the maximum at 20 ℃, 30 ℃ and the 40 ℃ alpha-aminobutyric acid contents that produced when keeping.
Thought in the past that these were reflected at when keeping under the temperature (more than 20 ℃) that enzyme plays a role easily, alpha-aminobutyric acid content can further increase, therefore wooden result of experiment beyond expectation outside.
[experimental example 6] [soybean solution (increase of bacterium)]
For carrying out board-like heating test example 76～100 before, investigate the bacterium number by the following method.The results are shown among table 6, Fig. 6.
The assay method of＜bacterium number 〉
In 5g soybean solution, add the phosphate buffer of 45g, fully stir (diluting 10 times) through sterilization.Further utilize phosphate buffer at random to dilute (dilution A doubly) 1g in the gained solution through sterilization.1g in this dilution was bred 48 hours at 35 ℃, measure the clump count that is produced.Then, dilution ratio be multiply by this clump count as bacterium number (clump count * 10 (doubly) * A (doubly)).By the bacterium number that this assay method obtains, represent existing bacterium number in every 1g soybean solution.
[table 6]
As table 6 and shown in Figure 6, when keeping for 5 ℃ and 10 ℃, the bacterium number is controlled in below 10 times of initial bacterium number (reactions steps bacterium number not long ago) for a long time.On the other hand, when keeping for 20 ℃, surpass 100 times of initial bacterium number in 12 hours, reach more than 10000 times at bacterium number after 24 hours.In addition, when keeping for 30 ℃, surpass 100 times of initial bacterium number in 9 hours, reach more than 10000 times at bacterium number after 12 hours.
Hence one can see that: in soybean solution, keeping the propagation of bacterium number being controlled at below 10 times of initial bacterium number below 10 ℃, thereby be very effective with regard to the viewpoint of wholesomeness; On the other hand, if keeping more than 20 ℃, then because of the mode of bacterium number by exponential function increases, so be difficult to the bacterium numerical control built in as other safe range of food-grade.
[experimental example 7] [about other beans]
For the beans outside above-mentioned soybean, the French beans,, and carried out following experiment for whether investigation has the ability that glutamic acid rotating is turned to GABA.
[experimental example 7-1] (GABA conversion capability of prematurity beans or its pod)
In 300g green soy bean pod, Semen Viciae fabae pod, broad bean, French beans or flat pea, add 300g water, the pulverizing that utilizes the homogeneous mixer to carry out with 7000rpm 3 minutes.One side is pulverized liquid with this and is maintained 30 ℃, one side and add 5g glutamic acid, and the NaOH solution that utilizes 0.5N is adjusted to 5.7～5.9 and stir with the pH value.Then, one side stirs at 30 ℃, and one side was added 5g glutamic acid in per 1 hour, utilized the NaOH solution of 0.5N that pH value is adjusted to 5.7～5.9, adds (glutamic acid interpolation total amount: 5g * 12 time=60g) altogether 12 times.Then, after in the end adding for 1 time, further stirred 13 hours, amount to 24 hours reaction.
Then, after 1 minute, utilize filter paper to filter water-fast composition 90 ℃ of heating reacted reactant liquor, gained filtrate is carried out freeze drying, and obtain freeze drying thing (moisture is about 6 quality %).
About each the freeze drying thing that is obtained, in above-mentioned gained freeze drying thing, add entry, utilize the homogeneous mixer to carry out pulverization process and allocate the suspension of freeze drying thing.After being stirred to the mixing of 5% trichloroacetic acid in this suspension, carry out centrifugal treating, utilize the filter filtering supernatant, and obtain filtrate.Use amino-acid analyzer (Amino AcidAnalyzer L-8800A, Hitachi makes) that gained filtrate is analyzed, investigate the content of glutamic acid and GABA thus.The results are shown in the table 7.
In addition, obtain the mass ratio (residual amount of glutamic acid with respect to the mass ratio of the amount of glutamic acid of being added) of unconverted glutamic acid, conversion ratio deducts the value (%) of this mass ratio and calculates from 100.In addition, add glutamic acid glutamic acid content before from the outside and all account for below the 0.1 quality % of solid constituent, this amount can not influence this experiment.
[table 7]
As shown in table 7, glutamic acid is converted into GABA.Therefore as can be known, above-mentioned beans or its pod have the ability that glutamic acid rotating is turned to GABA.
[experimental example 7-2] (GABA conversion capability of green soy bean)
In 300g green soy bean or green soy bean pod, add 600g water, utilize the homogeneous mixer to carry out pulverizing in 3 minutes with 7000rpm.One side is pulverized liquid with this green soy bean pod and is maintained 40 ℃, and one side adds 14g glutamic acid, and the NaOH solution that utilizes 0.5N is adjusted to 5.0～5.3 and stir with the pH value.Then, one side stirs at 40 ℃, and one side was added 14g glutamic acid in per 1 hour, utilized the NaOH solution of 0.5N that pH value is adjusted to 5.0～5.3, adds (glutamic acid interpolation total amount: 14g * 12 time=168g) altogether 12 times.Then, after in the end adding for 1 time, further stirred 13 hours, amount to 24 hours reaction.
Then, by the method same, reacted each reactant liquor is handled, and obtained the freeze drying thing with above-mentioned experimental example 7-1.
About these freeze drying things that obtained,, obtain the content of glutamic acid and GABA by the method same with above-mentioned experimental example 7-1.The results are shown in the table 8.
[table 8]
As shown in table 8, glutamic acid is converted into GABA.Therefore, above-mentioned beans or its pod have the ability that glutamic acid rotating is turned to GABA.
[experimental example 7-3] (GABA conversion capability of green soy bean)
By discoveries such as inventors,, alpha-aminobutyric acid content is increased by thawing after once soybean etc. is freezing.So, utilize this reaction investigation glutamic acid rotating to be turned to the ability of GABA at this.
Green soya bean, black soybean, red bean, chick-pea, Phaseolus lunatus L, green soybean or the mung bean (above material bean is ripe beans and does not have pod) that 100g are not carried out the enzyme deactivation processing flooded 18 hours in 20 ℃ water, remove moisture so that moisture reaches 56.5～77.3 quality %, in-20 ℃ freezer freezing 12 hours more thereafter.In 25 ℃ water dipping 6 hour thaw it after, green soya bean, black soybean, red bean, chick-pea, Phaseolus lunatus L, green soybean or mung bean through thaw in 0.2 quality % saline solution of 5 liter boilings boiled 3 minute thereafter.The freeze drier that uses Tokyo natural sciences device machine company to make carries out freeze drying with the gained beans, obtains the dry thing of green soya bean, black soybean, red bean, chick-pea, Phaseolus lunatus L, green soybean or mung bean.
＜about the analysis of the dry thing of dried bean curd 〉
The dry thing of above-mentioned dried bean curd was passed through Wonder Crush/Mill (manufacturing of Osaka chemical company) pulverizing after 20 seconds, and the about 2g gained of weighing powder adds 20ml water, stirs 3 minutes with homogenizer, obtains suspension.5% trichloroacetic acid of 2ml gained suspension and 2ml is added in the 10ml centrifuge tube, stir after 3 minutes, carry out centrifugal treating (10,000rpm, 10 minutes), after supernatant is filtered by filter (ADVANTEC PTFE 0.2 μ m), obtain filtrate.(L of Hitachi-8800A) measures alpha-aminobutyric acid content and the glutamic acid content in the gained filtrate to use automatic amino acid analysis device.
According to the assay value that obtains by the said determination method and the solid constituent quality of the dry thing of dried bean curd, the alpha-aminobutyric acid content in the investigation 100g raw material in the solid constituent of employed beans and the dry thing of above-mentioned dried bean curd.The results are shown in the table 9.
[table 9]
As shown in table 9, by above-mentioned processing alpha-aminobutyric acid content is increased.Therefore, above-mentioned beans or its pod have the ability that glutamic acid rotating is turned to GABA.
Can know that by table 7～9 many beans or its pod have the ability that glutamic acid rotating is turned to GABA.Therefore, these all can have in the solution of glutamic acid of abundant amount by adding increases alpha-aminobutyric acid content.
[experimental example 8] [being added with the tomato solution of green soy bean]
(experimental example 8-1)
The fresh tomato and the 30g green soy bean (no pod is not boiled) that remove to use 200g to sell are on the market made outside the tomato solution that is added with green soy bean, and all the other are by experimentizing with the same method of above-mentioned experimental example 1.
(experimental example 8-2)
Except that the fresh tomato of using 200g to sell on the market, by experimentizing with the same method of above-mentioned experimental example 1.The fresh tomato of Xiao Shouing on the market is to use and tests the tomato of example 2 different cultivars, Various Seasonal.The results are shown among table 10, Fig. 7.Test example 101 is alpha-aminobutyric acid contents of the reactant liquor before the reactions steps.
[table 10]
As table 10 and shown in Figure 7, identical with experimental example 2, not observing alpha-aminobutyric acid content in the tomato solution increases.On the other hand, the tomato solution that is added with green soy bean is compared with tomato solution, and alpha-aminobutyric acid content significantly increases.This expression can make alpha-aminobutyric acid content more effectively increase by adding beans.
[experimental example 9]
(experimental example 9-1: confirm the validity under the Zai Shi System scale)
(experimental technique)
The dry soybean that 20kg is sold on the market (kind: Amigo, Canada produces) dipping in 25～30 ℃, 100L warm water was removed moisture, and is obtained 44kg dipping soybean (moisture: 61%) after 12 hours.Secondly, 40g glutamic acid is being dissolved in the solution that forms in the 44kg water, is grinding gained 44kg dipping soybean, and obtain suspension., separate water-fast composition, obtain to remove the liquid (soybean solution) of water-fast composition thereafter.Then, carry out sterilization (bacterium number: at low temperature less than 10
5).Kept 20 hours in 10 ℃ again., utilize directly be blown into steam formula transient heating device 145 ℃ heating 5 second, be cooled to 5 ℃ then thereafter.Measure the GABA amount and the amount of glutamic acid of gained solution.Use is scaled the numerical value of solid constituent 11%.
Its result is, the GABA amount is 68mg/100ml, and glutamic acid content is below detectable limit.Can confirm the validity of low-temp reaction step thus.
(experimental example 9-2: the dry processing)
Use spray dryer (180 ℃ of inlet temperatures, 70 ℃ of outlet temperatures) that this solution is made powder.The GABA amount of gained powder is the 560mg/100g solid constituent.
(experimental example 9-3)
As the example of the food that uses this solution, be to make jelly shape bean curd by the following method.Soybean solution 85.5 mass parts, vegetable oil 3.6 mass parts, carbohydrate (dextrin, gel etc.) 5 mass parts, water 5.9 mass parts of experimental example 9-1 are mixed, make its back that homogenizes 145 ℃ of heating of sterilizing, one side cooling then, one side are fills up in the container, and make jelly shape bean curd.
(experimental example 9-4)
As the example of the food that uses this dried powder, be to make pound cake by the following method.Salt-free butter 100 mass parts and granulated sugar 100 mass parts that return to room temperature are mixed until becoming the emulsifiable paste shape.Then, one side stirs, and one side is constantly added egg 100 mass parts on a small quantity.Again dried powder 10～20 mass parts, Self-raising flour 80～90 mass parts (soya-bean milk powder and Self-raising flour add up to 100 mass parts) and yeast powder 2 mass parts of experimental example 9-2 are mixed and the back adding of sieving, and stir.It is transferred in the container, bake and bank up with earth 40 minutes at 170 ℃, and make the pound cake of 20cm type.
[experimental example 10]
(experimental example 10: confirm the validity under the Zai Shi System scale)
(experimental technique)
The dry soybean that 900kg is sold on the market (kind: Tsurumusume, Japan produces) dipping 14 hours in 15 ℃, 2500kg water is removed moisture then, and is obtained 2000kg dipping soybean (moisture: 60%).Then, the 3.8kg sodium glutamate is being dissolved in the solution that forms in the 3400kg water, is grinding gained 2000kg dipping soybean, one side is carried out sterilization (bacterium number: less than 10 at low temperature
5) one side is separated water-fast composition, and the solution (soybean solution) of water-fast composition is removed in acquisition.Kept 20 hours in 10 ℃ again.By raw material pouring-in transient heating device 150 ℃ heating 3 second after, be cooled to 5 ℃ thereafter.Measure the GABA amount and the amount of glutamic acid of gained solution and the solution before 10 ℃ keep 20 hours.Use is converted into the numerical value of solid constituent 11%.It the results are shown in the table 11.
Low temperature shown in the table 11 keeps GABA amount and the amount of glutamic acid before the step, is after grinding and finish the cold sterilization step, through the numerical value of about 5～10 minutes solution.This solution because of after grinding through certain hour, and carry out cold sterilization, so the GABA conversion reaction has a little to carry out.Therefore, can infer that in theory it is more than the 56mg that low temperature keeps the preceding amount of glutamic acid of step.In addition, can't sample on correct opportunity is because be subjected to the influence of actual manufacturing machine construction.
[table 11]
As shown in table 11, can confirm the validity of low-temp reaction step.
(experimental example 10-2: the dry processing)
Use spray dryer that this solution is made powder.The GABA amount of gained powder is the 557mg/100g solid constituent.
Claims (11)
1, a kind of manufacture method that contains the composition of GABA, it comprises the steps:
Cell membrane to beans or beanpod carries out break process and obtains the step that cell membrane destroys handled thing;
Making contains the reactant liquor manufacturing step that described cell membrane destroys the reactant liquor of handled thing and water; And
Described reactant liquor can be made the substantive low-temp reaction step that increases time necessary of content of GABA 4～15 ℃ of maintenances.
2, according to 1 described manufacture method that contains the composition of GABA of claim the, wherein, in described low-temp reaction step, temperature is controlled, so that the bacterium number is in the scope below 100 times of initial bacterium number.
3, according to 1 of claim the or the 2nd the described manufacture method that contains the composition of GABA, wherein, described beans is to form a kind that selects the group from Glycine, Pisum, Phaseolus, Vicia, Vigna, olecranon Macroptilium and pickles Macroptilium.
4,, wherein, before described low-temp reaction step and/or in the described low-temp reaction step, has the interpolation step of adding glutamic acid from the outside according to each described manufacture method that contains the composition of GABA in 1 to the 3rd of the claim the.
5, according to 4 described manufacture methods that contain the composition of GABA of claim the, wherein, in described interpolation step, the content of the glutamic acid that adds from the outside is the amount of the degree that glutamic acid can be residual when keeping step to finish.
6, according to each described manufacture method that contains the composition of GABA in 1 to the 5th of the claim the, wherein, the content of the GABA that produces satisfies W when the temperature that surpasses 15 ℃ keeps random time (t)
T 15 ℃=f ' condition (W (t)
T〉15 ℃Alpha-aminobutyric acid content when being illustrated in the temperature that surpasses 15 ℃ and keeping; F ' (t) represents with the function of t value as variable), and
The content of the GABA that produces satisfies W when keeping random time (t) for 4～15 ℃
T=4～15 ℃(the W during condition of=f (t)
T=4～15 ℃Be illustrated in 4～15 ℃ of alpha-aminobutyric acid contents when keeping; F (t) expression is with the function of t value as variable),
In described low-temp reaction step, keep, until described W
T〉15 ℃With described W
T=4～15 ℃Relation become W
T 15 ℃＜W
T=4～15 ℃Specific retention time t
1Till.
7, according to each described manufacture method that contains the composition of GABA in 1 to the 5th of the claim the, wherein,
The content of the GABA that produces satisfies W when the temperature that surpasses 15 ℃ keeps random time (t)
T〉15 ℃=f ' condition (W (t)
T〉15 ℃Alpha-aminobutyric acid content when being illustrated in the temperature that surpasses 15 ℃ and keeping; F ' (t) represents with the function of t value as variable), and
The content of the GABA that produces satisfies W when keeping random time (t) for 4～15 ℃
T=4～15 ℃(the W during condition of=f (t)
T=4～15 ℃Be illustrated in 4～15 ℃ of alpha-aminobutyric acid contents when keeping; F (t) expression is with the function of t value as variable),
In described low-temp reaction step, keep, until with described W
T〉15 ℃Maximum be made as W
TmaxThe time (wherein, W
T〉15 ℃The random time (t) of=f ' in (t) is 0 hour＜t＜48 hour) W
TmaxAnd W
T=4～15 ℃Relation become W
Tmax＜W
T=4～15 ℃Specific retention time t
2Till.
8, according to each described manufacture method that contains the composition of GABA in 1 to the 7th of the claim the, wherein, after described low-temp reaction step, carry out drying and handle, perhaps carry out drying processing and pulverization process.
9, a kind of food, it contains the composition that contains GABA that obtains by according to each described manufacture method that contains the composition of GABA in 1 to the 8th of the claim the.
10, a kind of GABA dose, it is the GABA dose that is used for according to the manufacture method of each described composition that contains GABA of 1 to the 8th of claim the, its cell membrane that comprises beans or beanpod destroys handled thing, and when carrying out the low-temp reaction step and glutamic acid or the raw-food material that contains glutamic acid use jointly.
11, a kind of GABA dose, it is to increase for the GABA in the reactant liquor that makes the raw-food material that contains glutamic acid or contain glutamic acid and water, and use when being implemented in 4～15 ℃ of low-temp reaction steps that keep, and its cell membrane that comprises beans or beanpod destroys handled thing.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2006296396 | 2006-10-31 | ||
| JP296396/2006 | 2006-10-31 | ||
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| CNA2007800375528A Pending CN101522049A (en) | 2006-10-31 | 2007-10-24 | Method for producing soymilk |
| CNA2007800375513A Pending CN101522048A (en) | 2006-10-31 | 2007-10-24 | Process for producing gamma-aminobutyric acid-containing composition and food comprising the gamma-aminobutyric acid-containing composition |
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| CNA2007800375528A Pending CN101522049A (en) | 2006-10-31 | 2007-10-24 | Method for producing soymilk |
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| JP (1) | JPWO2008053766A1 (en) |
| KR (1) | KR20090075817A (en) |
| CN (2) | CN101522049A (en) |
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| CN110881527A (en) * | 2018-09-11 | 2020-03-17 | 南京农业大学 | Production method of germ soybean milk rich in gamma-aminobutyric acid |
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| CN102613578A (en) * | 2012-04-20 | 2012-08-01 | 上海天天商务实业有限公司 | Method for preparing food functional products containing high-concentration Gamma-aminobutyric acid |
| CN103462505B (en) * | 2013-09-17 | 2017-09-01 | 山东禹泽医药科技有限公司 | A kind of novel soy milk maker |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS63267298A (en) * | 1987-04-24 | 1988-11-04 | Tosoh Corp | Polypeptide derived from corpuscular globin |
| JPH06125759A (en) * | 1992-10-19 | 1994-05-10 | Hiyouon:Kk | Aging of vegetable food and animal food |
| JPH09206029A (en) * | 1996-01-31 | 1997-08-12 | Tateo Moriwaki | Salted mackerel and its production |
| JP3663365B2 (en) * | 2000-05-25 | 2005-06-22 | 株式会社林原生物化学研究所 | Processed soy processed foods high in γ-aminobutyric acid |
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| CN110881527A (en) * | 2018-09-11 | 2020-03-17 | 南京农业大学 | Production method of germ soybean milk rich in gamma-aminobutyric acid |
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| CN101522049A (en) | 2009-09-02 |
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| WO2008053766A1 (en) | 2008-05-08 |
| KR20090075817A (en) | 2009-07-09 |
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