CN102771573A - Preparation method of soybean flour or wheat bran flour and food with high content of y-aminobutyric acid - Google Patents

Abstract

The invention provides a preparation method of soybean flour (wheat bran flour) with high content of y-aminobutyric acid. A fermentation method containing the soybean flour (the wheat bran flour) is adopted for preparation: mixed flour which is provide with high content of y-aminobutyric acid and contains the soybean flour, or the soybean flour and wheat flour (rice flour), or flour of grains is generated, or the mixed flour is directly used for processing flour foods of bread, steamed bun and the like with high content of y-aminobutyric acid and the soybean flour (the wheat bran flour).

Description

The soy meal of high-load y-reanal or the preparation method of wheat husband powder and food

Technical field

The present invention utilizes biofermentation method and the soy meal of continuous enzymolysis method processing high-load y-aminobutyric acid or the preparation method of wheat husband powder and food.

Technical background

Y-aminobutyric acid. English is called: gaminobutyficacid. is called for short: GABA, chemical name: 4-reanal. another name: ammonia chromic acid etc.; Molecular formula C4H9N02, molecular weight 103.1.Being a kind of naturally occurring functional amino, is that inhibiting nerve important in the mammalian central nervous system is passed on material.Be present in brain cortex in the human body. hippocampus. thalamus. basal ganglion. with in the cerebellum; And play important inhibitory action; Multiple function to the human organism has regulating action: prophylaxis of hypertension is risen, promote brain metabolism, improve cerebrovascular illness; Reach by head and receive outer injury remission and recovery, and muscular dystrophy all there is significant effect.When human body lacks GABA; Can produce anxious. tired. worried and insomnia waits unhealthy emotion and symptom; Especially high amount of exercise crowd. brain worker and elderly population more than 55 years old; In time replenish an amount of GABA; To quick alleviating fatigue; Makeup energy reduces hypertension and prevention of brain atrophy. and senile brain neurogenic disease can produce useful health benefit; Because function and Application and Development to high-load y-aminobutyric acid just just begin, many healthy mechanism need be waited to be proved to be.

And the use of yeast belonging to the genus Mucor. Meters Aspergillus monocytogenes bacteria Maifu soybean flour or powder in a suitable fermentation conditions, while the process will be able to produce soy protein flour or Maifu enzymatic decomposition, and use of its protein amide monosodium glutamate fermentation or valley, and the process by the action of glutamate decarboxylase to convert it, to get more content 13mg/100g y-aminobutyric acid powder and soy flour or Maifu Mian its processing system of food.

Summary of the invention

The present invention seeks to safety in daily life for consumer groups. convenient. absorb y one reanal economically.

Maifu using soy flour or powder added 0.5 times the weight of the self - 4 times the water temperature of 60 degrees or less in the telephoto type, the length for 10 hours, soy flour or powder Maifu yeast or Mucor, or m Aspergillus, or Rhizopus or bacteria in the fermentation process to generate the protease and other enzymes capable of contained proteins and amino acid residues in the peptide chain, especially glutamine. sodium glutamate or The following matrix to small molecules generated by the catalytic material. hydrolysis. Transfer and other reactions caused by the interaction or the use of external add or itself decarboxylase glutamine produced to decarboxylation, and thereby transformed to generate than soy flour or Maifu powder directly processed foods and its content more y-aminobutyric acid; such as the soy flour or dough Maifu wet powder or liquid material by dehydration, drying or drying, or crushed and then processed into silty, etc. commodities, the powder 100 grams will contains 20 - 42 grams or more of protein. Y-aminobutyric acid containing 170mg or more; wet like soy flour if Mian groups are directly added to wheat flour or other grains or powder by direct molding process again and cooked into food, produce containing y-aminobutyric acid Mian food system, such as: bread buns. hard tack. energy bars, etc.; such as in the food contains 10% of the dry weight of soybean meal, its y-aminobutyric acids containing at least 100 grams of 13mg or more.Flour-made food mouthfeel and raciness that this contains soybean and GABA are easy to processing, and convenient the use is beneficial to large-scale processing and food factory and uses.

The present invention uses a continuous fermentation and enzymatic catalysis process, so that the past can be high above the GABA ordinary pastas Mian powder form or enter into people's daily lives or staple foods for the general public to bring good health and happy life.

In the method for the invention, use soy meal or wheat husband powder utilize the beneficial bacterium fermentation and by fermentation in institute's association be main multiple biology enzyme etc. with protease, pair soybean protein is arranged. amylan crude protein and all macromolecular complex catalysis. enzymolysis; Glutamic acid in its amino acid. the catalysis of also can dissociating thus.All can have theory simultaneously according to each enzyme: in the present invention with a kind of decarboxylase; In the soy meal group that keeps lengthy fermentation, can produce the y-amide groups of the glutamine residue in the protein peptide chain. or the fermentation of glutamine and sodium glutamate; Can produce glutaminase; And the glutamate decarboxylase of association simultaneously carries out decarboxylation to it. or the glutamate decarboxylase decarboxylation through adding in addition, generate the y-aminobutyric acid and transform: a kind of chemical substance that its chemical equation H2NcH2cH2cH2cocH is expressed; For example:

A soybean powder 100 pounds, 400 pounds of water, adjust the pH between 5.5 a 7.5, and keep the temperature perturbation formula 50 degrees or less; at about 32 degrees when adding yeast or yeast. Mucormycosis [Aspergillus] 0.2-meter 1.5 pounds, maintaining state fermentation within 10 hours, drain and dry off excess water into the dryer heat drying, become a commodity soy flour or then by ultrafine grinding becomes a commodity; dehydration drying with or without direct access to the bread. buns flour and other food production and processing; or made with wheat flour [rice or rice flour] or grains powder in one or more of the y-aminobutyric acid-containing mixed Mian powder.The per 100 gram y-Gamma-propalanine contents of this soy meal are more than 150mg;

2 soybean meal 100 pounds, 350 pounds of water, adjust the pH value of between 5.5-7.5, keeping the temperature perturbation formula 50 degrees or less; 1 hour, about 32 degrees, add yeast or mucormycosis [Aspergillus] 0.2-1.5 Jin, keeping the fermentation state 9 hours, then add 900 pounds of wheat flour or rice powder, or need to add calcium carbonate or baking soda and water. other food additives, or after fermentation to become bread buns. Mian other foods of spare dough; This Mian products 100 g [dry meter] y-aminobutyric acid containing at least 13mg or more;

3. soy meal is 100 jin; Add in 300 jin in the water; The adjustment pH value maintains the temperature in the formula of taking the photograph 50 degree between 5.5-7.5, reduces to the formula of taking the photograph 30 degree in temperature and adds saccharomycete earlier when above and stir; Or after 2 hours, add mucor bacterium or the bent bacterium a kind of 0.2-1.5 of the adding up to jin wherein that belongs to of rice again; Or add and to be beneficial to the biology enzyme that improves fermented quality: like the albumen fermentoid. or shift fermentoid or glutaminase and decarboxylase etc., addition is between 100 jin of soy meal 0.5--20 grams, and keeps in the temperature 8 hours;

4 large fresh okara [tofu and other soy products milk processing. Remnant majority of dietary fiber in general], together with the total added water beyond 400 pounds, keeping the temperature perturbation formula 50 degrees for 1 hour, at about 32 degrees adding yeast, or fungus Mucor yeast plus [m Aspergillus] 0.2 - 1.5 kg, every two hours or after adding flavor protease or glutamic acid decarboxylase, press [dry meter] 100 pounds: 1 - 25 g scale added to maintain the temperature within 8 hours;

5 Maifu powder 100 pounds, 400 pounds or less of water, adjust the PH value of between 5.5-7, maintaining the temperature at about 60 degrees camera style, reaching 33 degrees below, join into yeast or fungus Mucor [Aspergillus oryzae spp] 0.2-1.5 kg, stir and keep the temperature 9 hours or less; You can then dry off moisture, or by ultrafine grinding becomes a commodity; or add another Mian powder [rice flour. grains powder mixed flour] and then processed Mian system of food production costs;

6 In the present invention, high levels of y-aminobutyric acid in soy flour Mian foods can also be used when the soybean seed by steam or puffing technology: high-temperature 200 degrees or less photo type, pressure 3 kg / cm or less. Duration within three minutes the way the technology or the equivalent instantaneous fishy flavor of processing, can make a significant soybean seed produced bean flavor; further crushed or otherwise processed shape dough or liquid state containing soy flour Examples of the material processed in the method of the invention containing soybean flour produced by the fermentation method with high levels of y-aminobutyric acid as food processing or use of materials;

Embodiment

In the present invention, using soy meal. or wheat husband powder or soybean-cake flour [peanut dregs powder], dregs of rice powder etc., the 50%--4 that adds himself weight are doubly with interior water, and temperature stirs taking the photograph in formula 60 degree 1 hour; Treat that its temperature can be reduced in the formula of taking the photograph 30 degree left and right sides .PH values between 5.5-7.5 the time; Add saccharomycete or mucor bacterium. or aspergillus oryzae belongs to bacterium; Or saccharomycete and mucor bacterium and belong to bacterium with aspergillus oryzae. or saccharomycete and mucor bacterium or aspergillus oryzae belong to one of bacterium; Its ratio: 1: 0.1-1, or 1: 0.1-1: 0.1-1. or a kind of bacterium 0.2-1.5 jin wherein, bacterium ratio weight such as its [it is heavy to do meter] soy meal and saccharomycete are 100: 0.2-1.5%; Keep fermentation after stirring for a long time in 10 hours, can produce protease and other enzyme; Or wheat flour is advanced in adding again. rice meal; Or add other like corn. Chinese sorghum. potato class powder buckwheat. assorted bean powder of the bitter coarse cereals of oat and moisture; Also can be for reaching the raising food quality. local flavor. mouthfeel, and the content that improves the y-aminobutyric acid add to advance biological enzyme: again like protease. amylases. lipase etc.; During the fermentation; Have the temperature rising and produce sour phenomenon [available adding calcium carbonate or sodium bicarbonate; Keep between the pH value 5.5-7, in normal yeastiness. and can not surpass when taking the photograph formula 40 and spending, general by stirring fermentation soybean dough or substrate; Can control plateau temperature, can not influence the state and the quality of fermentation.

For example: 100 jin of 1. soy meals of filling a prescription, add 400 jin in water, after stirring, between the adjustment pH value 5.5-7.5, and keep temperature to take the photograph in formula 50 spends; After about 1 hour, about 32 add yeast cake or mucor [rice aspergillus] 0.2-1.5 jin when spending, and stir again; In the maintenance yeastiness 9 hours; Possibly will add a little calcium carbonate or sodium bicarbonate and stir this moment because of acidity is big, readjusts between the pH value 5.5--6.5. and drain and take off dried excessive moisture; Get into rotary dryer or far infrared drying machine heat drying, moisture to be detected about 11% become the commodity soybean powder or again the footpath ultramicro grinding become commodity; More than the per 100 gram y-Gamma-propalanine content 170mg of this soy meal;

Formula 2. Soybean powder 100 pounds, 350 pounds of water, stir, adjust the pH value of between 5.5-7.5, keeping the temperature perturbation formula 50 degrees or less; 1 hour, about 32 degrees when adding dry yeast or Mucor [m aspergillosis] 0.2-1.5 Jin, then stir to keep the fermentation state 5 hours -9 hours, then added into 900 pounds of wheat flour or rice flour, baking soda or calcium carbonate or want to join, and moisture. other food additives, adjusting PH value of 5.5 - 7.5, or after fermentation to become bread buns. Mian other foods of spare dough; this Mian products 100 g [dry meter] y-aminobutyric acid containing at least 13mg or more;

Fill a prescription 100 jin of 3. soy meals; Add in 300 jin in the water, after stirring, the adjustment pH value is between 5.5-7.5; Maintain the temperature in the formula of taking the photograph 50 degree; Reduce to the formula of taking the photograph 30 degree in temperature and add saccharomycete earlier when above and stir, add again at a distance from 2 hours that mucor bacterium or rice are bent to be belonged to wherein a kind of of bacterium and add up to and stir the maintenance yeastiness; Or add and be beneficial to the biology enzyme that improves fermented quality: like protease. or shift fermentoid. amino amides enzymes etc., addition are between 100 jin of soy meal 0.5--20 grams, or repeatedly stir, and keep in the temperature 8 hours; Drain then or take off dried excessive moisture, become commodity through oven dry and after pulverizing; Or when not dewatering, add wheat flour [rice meal] or other coarse cereals [assorted beans] powder and or food additives directly be used for like bread. the use processing of flour-made foods such as steamed bun;

Recipe 4 large fresh okara [tofu and other soy products milk processing. Remnant majority of dietary fiber in general], together with the total added water beyond 400 pounds, keeping the temperature perturbation formula 50 degrees for 1 hour, at about 32 degrees , add yeast. bacteria or yeast plus Mucor [m Aspergillus] 0.2 - 1.5 kg, stir well. every two hours or after adding flavor protease, press [dry meter] 100 pounds :1 - 25 g scale adding, stirring and maintaining the temperature after 8 hours; then remove excess water and after drying or re-pulverization becomes a commodity; also be added before dewatering Mian powder or food additives and other fermented or non-fermented for Mian system of food production and processing use;

Recipe 5 Maifu powder 100 pounds, 400 pounds of water, stir to adjust PH value between 5.5-7, keeping the temperature perturbation formula 60 degrees or less, after cooling to 32 degrees with added yeast or yeast belonging to the genus Aspergillus oryzae 0.2-1.5 kg, stir and keep fermentation; or adding protease or amino acid decarboxylase, etc.: 100 pounds :1 - 25 grams of proportion; stir well and keep the temperature within 10 hours; then remove excess moisture by drying or re-crushing become a commodity; drying or dehydration, then add Mian powder or grains [beans] powder directly into the bread and other foods of Mian production use.

More than use and add man-hour, can be fresh and dried because of saccharomycete, mucor bacterium, aspergillus oryzae belong to that bacterium is gathered thing excellence and viable bacteria and protease, transferase, decarboxylase activity content is different, so add or use amount can be different;

In the present invention, high levels of y-aminobutyric acid type Mian husband soy foods can also be used when the soybean seed by steam or puffing technology: high-temperature 200 degrees or less photo type, pressure 3 kg / cm or less. Duration 3 minutes or the equivalent of the technical means, the instantaneous fishy flavored processed, you can make soybean seed produced a significant bean flavor, and then crushed or powdered after other means. dough or liquid state soybean processing of the material Examples of the method of the invention, use of soy flour;

In the present invention, y-aminobutyric acid content by fermentation of the soybean powder after the amino acid solution after extraction, and then after its supernatant liquid by ion exchange Bo obtained by amino acid analysis method; ion exchange can also use methods, and by amino acid analyzer to obtain; also through the soybean powder after drying, and then use spectral analysis methods for detection of its content.

Yeast used in the present invention. Mucor spp. Bacteria genus Aspergillus oryzae, Mian package from bread or production. Brewing tempeh. Fermented tofu and soy sauce vinegar process to obtain; also can purchase from the market.

Or add the protease that uses. and glutaminase and decarboxylase, also can purchase from market.

In the present invention, for improving fermented quality, maybe need add sucrose or glucose and calcium salt etc., adding proportion is 100: 1-3 or requirement scope.

The soy meal of high-load y-reanal [wheat husband powder], also can with wheat flour or rice meal. or wherein a kind of of coarse cereals or the powder more than two kinds] to be mixed into content be 3-25: the commodity flour of 100 ratios; Also can the needed commodity kenel in any market come into the market; The production and processing that can also after fermentation is accomplished, directly enter into bread or steamed bun or other flour-made food is used.

Since contain after can 11 will ferment the wheat flour that big bean flour [wheat husband powder] the liquid overall applicability of y-reanal advances to add [rice meal. or coarse cereals. the bean powder of mixing] in; Can improve y-reanal recovery rate; Can also reduce sewage discharge, circular biological production, energy savings; The favorable environment protection meets current relevant development policies.

Market prospects

Today's information society Mian the Pro opportunities and market competition, everyone in the busy work as well as cope with challenges the pressure of middle, pursuit of health, enjoy a OK and happy life yes each person look forward to! From everyday staple food middle increase nutrition but also to obtain physical and mental health, is the of the present invention tenet! So, an increase of new health functionality-containing soybeans and the y-aminocoumarins.Specific butyric acid's Mian potable products, market at the same for consumers has added a new the choice of - one kinds new feature healthy food, if cheap and good, and will definitely welcome!

Economic and Efficiency Analysis

In the municipal area population of 500,000 dollars invested 1 million yuan, 10 - 20 people operate the plant, such as the production of 10 tons per day containing soy [Maifu] y-aminobutyric acid Mian-food, profit 3000 yuan per ton [ excluding luxury goods], the annual profit will reach tens of millions yuan; coupled with the lack of y-aminobutyric acid health groups role of adjuvant therapy while saving drugs and other expenses., and thereby increasing the health and Happy, its economic plus social benefits, its overall efficiency should be more than corporate profits, great! Therefore, the present invention further promote all significance.

Claims (6)

1 high y-aminobutyric acid content of soy flour or Maifu powder and preparation of food, characterized in that: soy flour 100 kg, 400 kg of water, adjust the pH between 5.5 an 7.5 and keeping the temperature perturbation formula 50 degrees or less; at about 32 degrees when adding yeast or yeast. mucormycosis [Aspergillus] meter 0.2-1.5 kg, maintaining state fermentation within 10 hours, drain and dry off excess water into the dryer heat drying, becoming then by commodity soybean flour or superfine grinding becomes a commodity; dehydration drying or without direct access to the bread. bread and other flour food production and processing; or made with wheat flour [rice or rice flour] or grains in a powder one or more of y-aminobutyric acid-containing mixed powder Mian.The per 100 gram y-Gamma-propalanine contents of this soy meal are more than 150mg.

(2) according to claim 1, characterized in that: soy flour 100 kg, 350 kg of water, adjust the pH value between 5.5-7.5, a temperature of 50 degrees or less taken formula; 1 hour, about 32 degrees adding yeast or Mucor [Aspergillus] 0.2-1.5 Jin, keeping the fermentation state 9 hours, then add 900 pounds of wheat flour or rice flour, or need to add calcium carbonate or baking soda and water. other food additives, or after fermentation to become Mian packages. bread. Mian other foods of spare dough; This Mian products 100 g [dry meter] y-aminobutyric acid containing at least 13mg or more.

3. it is characterized in that according to claim 1: 100 jin of soy meals; Add in 300 jin in the water; The adjustment pH value maintains the temperature in the formula of taking the photograph 50 degree between 5.5-7.5, reduces to the formula of taking the photograph 30 degree in temperature and adds saccharomycete earlier when above and stir; Or after 2 hours, add mucor bacterium or the bent bacterium a kind of 0.2-1.5 of the adding up to jin wherein that belongs to of rice again; Or add and to be beneficial to the biology enzyme that improves fermented quality: like the albumen fermentoid. or shift fermentoid or glutaminase and decarboxylase etc., addition is between 100 jin of soy meal 0.5--20 grams, and keeps in the temperature 8 hours.

4 according to claim 1, wherein: fresh big dregs [tofu and other soy products milk processing. Remnant majority of dietary fiber in general], together with the total added water beyond 400 pounds, maintaining a temperature of 50 degrees perturbation formula hours, at about 32 degrees, adding yeast, or yeast belonging to the genus Mucor add [m Aspergillus] 0.2 - 1.5 kg, every 2 hours after adding the flavor or protease or a glutamic acid decarboxylase, press [dry meter] 100 pounds :1 - 25 g scale added to maintain the temperature within 8 hours.

5 according to claim 1, wherein: Maifu powder 100 pounds, 400 pounds or less of water, adjust the PH value of between 5.5-7, maintaining the temperature at about 60 degrees camera style, reaching 33 degrees below, adding into the yeast or Mucor spp [m Aspergillus] 0.2-1.5 kg, stir and keep the temperature 9 hours or less; You can then dry off moisture, or by ultrafine grinding becomes a commodity; or add another Mian powder [rice flour. grains powder of miscellaneous flour] and then processed into flour food production.

6 according to claim 1, characterized in that: in the present invention, high levels of y-aminobutyric acid in food Mian soy flour, soybean seed may also be used when, by steam or extrusion techniques: photo type temperature 200 degrees or less, the pressure 3 kg / cm or less. duration of three minutes or less, or equivalent means of this technique fishy flavored instant processing, can make a significant soybean seed produced bean flavor; further crushed or otherwise processed shape. dough or liquid state containing soy flour as the material processed in this invention are soy flour produced by the fermentation method with high levels of y-aminobutyric acid as food processing or use of raw materials.