JP2002045138A - Soybean processed food high in γ-aminobutyric acid - Google Patents
Soybean processed food high in γ-aminobutyric acidInfo
- Publication number
- JP2002045138A JP2002045138A JP2001127726A JP2001127726A JP2002045138A JP 2002045138 A JP2002045138 A JP 2002045138A JP 2001127726 A JP2001127726 A JP 2001127726A JP 2001127726 A JP2001127726 A JP 2001127726A JP 2002045138 A JP2002045138 A JP 2002045138A
- Authority
- JP
- Japan
- Prior art keywords
- tofu
- aminobutyric acid
- content
- okara
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 90
- 235000021067 refined food Nutrition 0.000 title description 12
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- 239000002994 raw material Substances 0.000 claims description 19
- 239000007787 solid Substances 0.000 claims description 17
- 150000001720 carbohydrates Chemical class 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
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- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 6
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- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 4
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- 239000008274 jelly Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000020124 milk-based beverage Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 201000000585 muscular atrophy Diseases 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000005033 polyvinylidene chloride Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 235000014059 processed cheese Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000023516 stroke disease Diseases 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
(57)【要約】
【課題】 日常生活を送る上で無理なく摂取することが
でき、かつ、γ−アミノ酪酸本来の作用を顕著に発揮す
る食品を提供する。
【解決手段】 大豆を主原料とする豆腐、豆乳ないしは
おからにおいて、湿重量１００ｇ当たりのγ−アミノ酪
酸含量が１０ｍｇ以上であることを特徴とする豆腐、豆
乳ないしはおからと、その製造方法ならびに用途を提供
することにより解決する。(57) [Summary] [PROBLEMS] To provide a food which can be ingested without difficulty in daily life and which remarkably exhibits the original action of γ-aminobutyric acid. SOLUTION: In a tofu, soymilk or okara containing soybean as a main material, the content of γ-aminobutyric acid per 100 g of wet weight is 10 mg or more, a method for producing the tofu, soymilk or okara, The problem is solved by providing an application.
Description
【０００１】[0001]
【発明の属する技術分野】本発明は新規な豆腐、豆乳な
らびにおからに関するものであり、詳細には、γ−アミ
ノ酪酸含量を高めた豆腐、豆乳ならびにおからに関する
ものである。The present invention relates to novel tofu, soymilk and soybean, and more particularly to tofu, soymilk and soybean with an increased γ-aminobutyric acid content.
【０００２】[0002]
【従来の技術】γ−アミノ酪酸は、化学式Ｈ2ＮＣＨ2Ｃ
Ｈ2ＣＨ2ＣＯＯＨで表されるアミノ酸の一種であり、動
植物の生体内においてはグルタミン酸脱炭酸酵素の作用
によりグルタミン酸から生成することが知られている。
γ−アミノ酪酸は抑制性神経伝達物質のひとつとして１
９５０年代に同定され、その後、その薬理的効果に対す
る関心が高まり、広く研究が展開された。その結果、モ
リ、『ジャーナル・オブ・バイオケミストリー』、第４
５巻、第１２号、９８５頁（１９５８年）、高橋ら、
『臨内小』、第１４巻、第４号、５２７乃至５３２頁
（１９５９年）、勝木ら、『総合医学』、第１６巻、第
３号、３４９乃至３５９頁（１９５９年）、柴田、『脳
と神経』、第１９巻、第３号、２３１頁（１９６７年）
などに見られるとおり、γ−アミノ酪酸は、血圧上昇抑
制作用、脳代謝促進作用、脳血管障害の諸症状の改善作
用、頭部外傷に伴う諸症状の改善作用、筋萎縮性疾患の
改善作用等の諸種の作用を示すことが明かとなってい
る。また、塚田、『日本医師会雑誌』、第４２巻、第８
号、５７１乃至５７９頁に記載されているとおり、γ−
アミノ酪酸は安全性の点においても問題のないことが確
認されている。BACKGROUND OF THE INVENTION γ-Aminobutyric acid has the chemical formula H 2 NCH 2 C
It is a kind of amino acid represented by H 2 CH 2 COOH, and is known to be produced from glutamic acid by the action of glutamic acid decarboxylase in animals and plants.
γ-aminobutyric acid is one of the inhibitory neurotransmitters.
Identified in the 950s, its interest in pharmacological effects has since grown and has been widely studied. As a result, Mori, "Journal of Biochemistry", 4th
Vol. 5, No. 12, p. 985 (1958), Takahashi et al.
"Kinnai Sho", Vol. 14, No. 4, pp. 527-532 (1959), Katsuki et al., "General Medicine", Vol. 16, No. 3, pp. 349-359 (1959), Shibata, "Brain and Nerve," Vol. 19, No. 3, pp. 231, 1967
As seen in γ-aminobutyric acid, γ-aminobutyric acid suppresses blood pressure elevation, promotes cerebral metabolism, improves various symptoms of cerebrovascular disorders, improves various symptoms associated with head trauma, and improves muscular atrophy. It has been shown that they exhibit various effects such as Tsukada, "The Japan Medical Association Magazine", Vol. 42, No. 8
No. pp. 571 to 579, γ-
It has been confirmed that aminobutyric acid has no problem in terms of safety.
【０００３】以上のような作用故に、諸種の疾患、とり
わけ、生活習慣病と深く関わりのある高血圧症に対する
γ−アミノ酪酸の治療・予防効果への期待が高まり、γ
−アミノ酪酸を日常的に摂取するための方策が広く検討
された。その結果、例えば、特開平７−２１３２５２号
公報に開示された、米又は小麦の胚芽や麸（ふすま）か
ら得たγ−アミノ酪酸含量を高めた食品素材や、特開平
９−２３８６５０号公報に開示された、グルタミン酸及
び／又はグルタミン酸ナトリウムに酵母を作用させるこ
とを特徴とするγ−アミノ酪酸含量を高めた食品素材の
製造方法などに見られるように、γ−アミノ酪酸含量を
高めた食品素材ならびにその製造方法が種々提案される
に至っている。しかしながら、これらの提案された食品
素材は、通常、食品の主原料として利用できるものでは
ないことから、実際の食品に配合して利用する際にγ−
アミノ酪酸の有効量を達成することは必ずしも容易では
なく、また、該食品素材を食品に配合した際の呈味につ
いても十分に検討されていないことから、日常生活を送
る上で、無理なく摂取することができ、かつ、γ−アミ
ノ酪酸の作用を十分に引き出すものとはいい難い。[0003] Due to the above-mentioned effects, expectations for the therapeutic / preventive effect of γ-aminobutyric acid on various diseases, especially on hypertension closely related to lifestyle-related diseases, have increased.
-Strategies for daily intake of aminobutyric acid have been widely studied. As a result, for example, Japanese Unexamined Patent Publication No. Hei 7-213252 discloses a food material having an increased content of γ-aminobutyric acid obtained from rice or wheat germ or wheat bran, and Japanese Unexamined Patent Publication No. Hei 9-238650. As disclosed in the disclosed method for producing a food material having an increased content of γ-aminobutyric acid, which comprises causing yeast to act on glutamic acid and / or sodium glutamate, a food material having an increased γ-aminobutyric acid content Various production methods have been proposed. However, since these proposed food materials are not usually usable as main ingredients of foods, when they are used by mixing them with actual foods, γ-
It is not always easy to achieve an effective amount of aminobutyric acid, and the taste of the food material when mixed with food has not been sufficiently studied. And it is difficult to say that the action of γ-aminobutyric acid is sufficiently exerted.
【０００４】[0004]
【発明が解決しようとする課題】かかる状況に鑑み、本
発明の課題は、日常生活を送る上で無理なく摂取するこ
とができ、かつ、γ−アミノ酪酸本来の作用を顕著に発
揮する食品を提供することにある。DISCLOSURE OF THE INVENTION In view of such circumstances, an object of the present invention is to provide a food which can be ingested without difficulty in daily life and which exerts the original action of γ-aminobutyric acid. To provide.
【０００５】[0005]
【課題を解決するための手段】本発明者等は、大豆が高
蛋白食材であり、斯かる蛋白質がγ−アミノ酪酸生成の
前駆体となりうることに着目し、大豆を利用してγ−ア
ミノ酪酸含量を高めた食品を確立することを目指して研
究に着手した。そして、通常の大豆加工食品の製造方法
を中心に種々検討したところ、大豆の磨砕物を蛋白質分
解酵素の存在下、２０℃乃至６０℃で２時間乃至１２時
間保持する工程を経て得られる大豆磨砕物を用いて豆腐
を製造すると、従来の豆腐より明らかに高い、湿重量１
００ｇ当たり１０ｍｇ以上のγ−アミノ酪酸を含有する
豆腐が極めて効率的に得られることを見出した。斯くし
て得られた豆腐は、従来の豆腐と同等あるいはそれ以上
に良好な呈味・食感を示し、日常的に全く無理なく摂取
することができるものであった。そして、斯かる豆腐
は、明かな血圧上昇抑制作用を示すことも確認された。
さらに加えて、上記の製造方法の中間産物として得られ
る豆乳と、副産物として得られるおからも、当該豆腐と
同じく湿重量１００ｇ当たり１０ｍｇ以上のγ−アミノ
酪酸を含有するものであった。本発明は、本発明者等に
よる以上の独自の研究成果に基づいて完成されたもので
ある。Means for Solving the Problems The present inventors have focused on soybeans as a high-protein food material, and have noticed that such proteins can serve as precursors for the production of γ-aminobutyric acid. The research was started with the aim of establishing foods with an increased butyric acid content. Various studies were conducted mainly on a method for producing a processed soybean food. The soybean mash obtained through a step of holding a ground soybean product at 20 ° C. to 60 ° C. for 2 hours to 12 hours in the presence of a protease is used. When tofu is produced using crushed material, the wet weight is significantly higher than that of conventional tofu.
It has been found that tofu containing 10 mg or more of γ-aminobutyric acid per 00 g can be obtained very efficiently. The tofu thus obtained exhibited a taste and texture that was equal to or better than that of conventional tofu, and could be taken without any difficulty on a daily basis. And it was also confirmed that such tofu has a clear blood pressure increase suppressing effect.
In addition, soymilk obtained as an intermediate product of the above-mentioned production method and okara obtained as a by-product also contained 10 mg or more of γ-aminobutyric acid per 100 g of wet weight similarly to the tofu. The present invention has been completed based on the results of the above independent research by the present inventors.
【０００６】すなわち、本発明は、大豆を主原料とする
豆腐、豆乳ないしはおからにおいて、湿重量１００ｇ当
たりのγ−アミノ酪酸含量が１０ｍｇ以上であることを
特徴とする豆腐、豆乳ないしはおからと、その製造方法
ならびに用途を提供することにより上記の課題を解決す
るものである。That is, the present invention relates to a tofu, soymilk or okara from a soybean-based tofu, soymilk or okara characterized by having a γ-aminobutyric acid content of 10 mg or more per 100 g of wet weight. The object of the present invention is to solve the above-mentioned problems by providing a manufacturing method and a use thereof.
【０００７】[0007]
【発明の実施の形態】本発明は、γ−アミノ酪酸含量を
高めた新規な豆腐、豆乳ならびにおからに関するもので
ある（以下、本発明でいう豆腐、豆乳ならびにおからを
総称して「大豆加工食品」という場合がある）。本発明
でいうγ−アミノ酪酸とは、化学式Ｈ 2ＮＣＨ2ＣＨ2Ｃ
Ｈ2ＣＯＯＨで表される化合物ならびにその塩を意味す
る。BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a method for reducing the content of γ-aminobutyric acid.
New tofu, soy milk and okara
Yes (hereinafter referred to as tofu, soy milk and okara
Collectively, it may be called "soybean processed food"). The present invention
Is defined by the chemical formula H TwoNCHTwoCHTwoC
HTwoMeans compounds represented by COOH and salts thereof
You.
【０００８】本発明による大豆加工食品が含有するγ−
アミノ酪酸は、上記のように定義される物質であるかぎ
り、それ自体の調製方法や、当該大豆加工食品に含有せ
しめる方法は問わない。したがって、後述する、本発明
による大豆加工食品の製造方法を経て当該大豆加工食品
に含有せしめられるものであっても、また、製造コスト
を問題にしないのであれば、例えば、公知の有機合成法
等によって製造されるものであってもよい。[0008] The processed soy food according to the present invention contains γ-
As long as aminobutyric acid is a substance defined as above, there is no limitation on the method of preparing itself or the method of including it in the processed soybean food. Therefore, even if it can be contained in the processed soybean food through the method for producing processed soybean food according to the present invention described below, or if the production cost is not a problem, for example, a known organic synthesis method or the like can be used. It may be manufactured by.
【０００９】本発明は大豆を主原料とする豆腐、豆乳な
らびにおからを提供するものである。本発明でいう「大
豆を主原料とする」とは、本発明の対象が、大豆を実質
的に唯一の原料として利用し、必要に応じて、通常の食
品製造において利用される添加物を適宜添加して製造さ
れるものであることを意味し、胡麻豆腐などのように大
豆以外の原料を主として用いる加工食品や、豆乳飲料な
どのように大豆から得られる以外の食品素材を多量に配
合してなるものなどとは区別される。本発明でいう、大
豆を主原料とする豆腐、豆乳ならびにおからをその一般
的な製造方法に基づいて説明すると、先ず、大豆を洗浄
し、適量の水に浸漬した後、さらに加水しつつ磨砕する
と、通常「呉」と呼ばれる大豆磨砕物が得られる。この
呉を調製後直ちに、通常は加熱することにより、大豆蛋
白質を抽出した後、これを液体部と固体部とに分離する
と、大豆蛋白質を含む豆乳（液体部）と水不溶性成分を
含むおから（固体部）が得られる。次に、豆乳に適宜の
凝固剤を添加して大豆蛋白質を凝固させると豆腐が得ら
れる。なお、本発明でいう大豆蛋白質とは、大豆中に本
来含まれる蛋白質とその部分分解物を総称するものであ
る。[0009] The present invention provides tofu, soymilk, and okara using soybean as a main raw material. The term "based on soybean" in the present invention means that the subject of the present invention utilizes soybean substantially as the only raw material, and, if necessary, appropriately uses additives used in normal food production. Means that it is manufactured by adding, processed foods mainly using ingredients other than soybeans, such as sesame tofu, and food ingredients other than those obtained from soybeans, such as soymilk drinks, are blended in large amounts. Are distinguished from those that are The tofu, soymilk and soybean containing soybean as a main raw material according to the present invention will be described based on a general production method. First, soybeans are washed, immersed in an appropriate amount of water, and further polished with additional water. When crushed, a soybean ground product usually called "Kure" is obtained. Immediately after preparing this go, usually by heating, the soy protein is extracted and then separated into a liquid part and a solid part. The soy milk containing the soy protein (liquid part) and the okara containing the water-insoluble component (Solid part) is obtained. Next, an appropriate coagulant is added to the soy milk to coagulate the soy protein, thereby obtaining tofu. In addition, the soybean protein referred to in the present invention is a generic term for a protein originally contained in soybean and a partially decomposed product thereof.
【００１０】上記のとおり本発明でいう大豆を主原料と
する豆乳とは、蛋白質成分として実質的に大豆蛋白質の
みを含む液状の加工食品であると定義される。ここでい
う「蛋白質成分として実質的に大豆蛋白質のみを含む」
とは、その製造過程で添加物として添加される酵素剤な
どに由来する少量の外来の蛋白質を当該豆乳が含有する
場合があることを意味する。原料の大豆の品種や部位、
製造方法、用途などにもよるけれども、本発明でいう豆
乳は、通常、湿重量１００ｇ当たり、固形分を８ｇ以上
含有し、このうち、大豆蛋白質を３ｇを上回る量含有す
るところ、外来の蛋白質については、湿重量１００ｇ当
たり、通常、０．３ｇ以下、望ましくは、０．１ｇ以下
の範囲でのみ含有し得る。また、本発明でいう大豆を主
原料とする豆腐とは、本発明でいう豆乳を凝固させて得
られる、通常、８５％以上の水分を含む、ゲル状の加工
食品であり、本発明でいう大豆を主原料とするおからと
は、大豆磨砕物中の水不溶性成分を含む、豆腐製造の副
産物として得られる加工食品であるとそれぞれ定義され
る。[0010] As described above, soymilk containing soybean as a main raw material in the present invention is defined as a liquid processed food containing substantially only soybean protein as a protein component. As used herein, "contains substantially only soy protein as a protein component"
Means that the soymilk may contain a small amount of foreign protein derived from an enzyme agent or the like added as an additive in the production process. Varieties and parts of raw soybeans,
Although it depends on the production method and application, the soymilk referred to in the present invention usually contains 8 g or more of solids per 100 g of wet weight, and contains soybean protein in an amount exceeding 3 g. Can be contained only in a range of usually 0.3 g or less, preferably 0.1 g or less per 100 g of wet weight. Further, the soybean-based tofu as used in the present invention is a gel-like processed food obtained by coagulating soymilk as described in the present invention and usually containing 85% or more of water, and is referred to as the present invention. Okara containing soy as a main raw material is defined as a processed food obtained as a by-product of tofu production, including a water-insoluble component in a ground soybean product.
【００１１】本発明による大豆加工食品は、上記のよう
に定義される個々の食品であって、その湿重量１００ｇ
当たり少なくとも１０ｍｇ以上、望ましくは１５ｍｇ以
上、さらに望ましくは２０ｍｇ以上のγ−アミノ酪酸を
含有するもの全般を包含し、原料の大豆の種類や、製造
方法、形状、添加物の種類などは特定のものに限定され
ない。原料の大豆は、本発明による豆腐、豆乳ないしは
おからが製造できるものであればよく、産地としては、
例えば、北米産、南米産、中国産、日本産のものなど、
品種としては、例えば、ホーカイ、ビーソン、コルソ
イ、フクユタカ、エンレイ、タマホマレなどが挙げら
れ、これらはいずれも有利に利用できる。北米産大豆で
ある、通常「ＩＯＭ」と呼ばれる、インディアナ州、オ
ハイオ州、ミシガン州で生産された大豆は他の大豆に比
べて品質（化学組成）が一定していることから本発明を
実施する上で比較的有用である。また、原料として利用
する部位も、通常の食用大豆の全体（いわゆる「丸大
豆」）のほか、種皮を除去した脱皮大豆、種皮及び胚軸
を除去した脱胚軸大豆、大豆種皮及び大豆胚軸から目的
に応じて適宜選択でき、特定のものに限定されない。本
発明でいう大豆とは、以上のような丸大豆ならびに丸大
豆から分離された個々の組織を総称するものである。ま
た、通常の一般的な豆腐は、その製造方法の違いによ
り、水分含量が互いに異なる、いわゆる、「もめん豆
腐」（水分約８７％）、「ソフト豆腐」（水分約８９
％）、「絹ごし豆腐」（水分約８９％）、及び「充填豆
腐」（水分約９０％）に主として分類される。本発明に
よる豆腐には、これらのいずれに分類されるものであっ
てもγ−アミノ酪酸含量が上記の要件を満たす限り、ま
た、上記のいずれの豆腐にも分類されないものであって
も本発明で定義する大豆を主原料とする豆腐に該当し、
γ−アミノ酪酸含量が上記の要件を満たす限り包含され
る。The processed soybean food according to the present invention is an individual food as defined above, having a wet weight of 100 g.
Per gamma-aminobutyric acid of at least 10 mg or more, preferably 15 mg or more, more preferably 20 mg or more, and the kind of raw material soybean, the production method, the shape, the kind of additive and the like are specific. It is not limited to. The raw material soybean may be any one that can produce the tofu, soymilk or okara according to the present invention.
For example, products from North America, South America, China, Japan,
Varieties include, for example, Hokai, Bison, Corsoy, Fukuyutaka, Enrei, Tamahomare and the like, all of which can be advantageously used. The present invention is practiced because soybeans produced in Indiana, Ohio, and Michigan, which are so-called North American soybeans, usually called "IOM", have a constant quality (chemical composition) compared to other soybeans. Above is relatively useful. In addition, the site used as a raw material is not only whole edible soybean (so-called “maru soybean”), but also dehulled soybean from which seed coat has been removed, dehypocotyl soybean from which seed coat and hypocotyl has been removed, soybean soybean and soybean hypocotyl Can be appropriately selected depending on the purpose, and is not limited to a specific one. The soybean referred to in the present invention is a generic term for the whole soybean and the individual tissues separated from the whole soybean as described above. In addition, ordinary common tofu has different moisture contents due to the difference in the production method, so-called “momen tofu” (about 87% moisture), “soft tofu” (about 89% moisture).
%), "Silk tofu" (about 89% moisture), and "filled tofu" (about 90% moisture). As long as the tofu according to the present invention is classified into any of these, as long as the γ-aminobutyric acid content satisfies the above-mentioned requirements, even if it is not classified as any of the above-mentioned tofu, Corresponds to tofu using soybeans as the main raw material,
Included as long as the γ-aminobutyric acid content satisfies the above requirements.
【００１２】本発明で利用できる添加物としては、豆腐
の製造時に添加される通常の凝固剤のほか、乳化剤、消
泡剤、ｐＨ調節剤、調味料、着色料、着香料などが挙げ
られる。本発明で利用できる凝固剤としては、詳細に
は、塩化マグネシウム、硫酸マグネシウム、塩化カルシ
ウム、硫酸カルシウム、グルコン酸カルシウム、塩化ナ
トリウム、クエン酸ナトリウム、ポリリン酸ナトリウ
ム、にがり、グルコノデルタラクトンなどが挙げられ、
消泡剤ないしは乳化剤としては、詳細には、ショ糖脂肪
酸エステル、グリセリン脂肪酸エステル、ソルビタン脂
肪酸エステル、レシチンなどがそれぞれ挙げられる。以
上のような添加物の用量は、当該大豆加工食品における
γ−アミノ酪酸の効果を妨げない限り特に制限はなく、
例えば、通常の豆腐、豆乳ないしはおからにおける用量
は本発明にも適用できる。The additives that can be used in the present invention include emulsifiers, defoamers, pH regulators, seasonings, coloring agents, flavorings, and the like, in addition to the usual coagulants added during the production of tofu. Specific examples of the coagulant that can be used in the present invention include magnesium chloride, magnesium sulfate, calcium chloride, calcium sulfate, calcium gluconate, sodium chloride, sodium citrate, sodium polyphosphate, bittern, glucono delta lactone, and the like. And
Specific examples of the defoaming agent or emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin and the like. The dose of the additive as described above is not particularly limited as long as the effect of γ-aminobutyric acid in the processed soybean food is not hindered,
For example, the usual doses in tofu, soymilk or okara can be applied to the present invention.
【００１３】本発明による大豆加工食品におけるγ−ア
ミノ酪酸含量は、当該大豆加工食品を酸性条件下でホモ
ジナイズしてアミノ酸類を抽出し、抽出上澄液をイオン
交換カラムクロマトグラフィーで個々のアミノ酸に分離
する慣用のアミノ酸分析法により求めることができる。
この際、イオン交換カラムクロマトグラフィーによるア
ミノ酸分析法を応用した市販のアミノ酸分析計（日立製
作所販売等）を利用することもできる。本発明による大
豆加工食品におけるマグネシウム含量は、当該大豆加工
食品を常法により加熱して灰化し、これを酸に溶解した
試料を慣用の原子吸光法に供することにより求めること
ができる。本発明による大豆加工食品におけるグルコノ
デルタラクトン含量は、当該大豆加工食品をホモジナイ
ズし、アルカリ性条件下で静置することによりグルコノ
デルタラクトンを完全にグルコン酸に変換した後、これ
にグルコン酸キナーゼをニコチンアミドアデニンジヌク
レオチドリン酸（ＮＡＤＰ）の存在下で作用させ、生成
する還元型ＮＡＤＰを定量することによりグルコン酸含
量として求めることができる。この際、この原理を応用
した市販の測定用試薬（ベーリンガー・マンハイム山之
内株式会社販売等）を利用することもできる。The γ-aminobutyric acid content in the processed soybean food according to the present invention is determined by homogenizing the processed soybean food under acidic conditions to extract amino acids, and extracting the extracted supernatant into individual amino acids by ion exchange column chromatography. It can be determined by a conventional amino acid analysis method for separation.
At this time, a commercially available amino acid analyzer (such as that sold by Hitachi, Ltd.) to which an amino acid analysis method by ion exchange column chromatography is applied can also be used. The magnesium content in the processed soybean food according to the present invention can be determined by heating the soybean processed food by an ordinary method to incinerate it, and subjecting a sample obtained by dissolving it to an acid to a conventional atomic absorption method. The glucono-delta-lactone content in the processed soybean food according to the present invention is obtained by homogenizing the processed soybean food and completely converting glucono-delta-lactone to gluconic acid by allowing the processed soybean food to stand under alkaline conditions. Is allowed to act in the presence of nicotinamide adenine dinucleotide phosphate (NADP), and the resulting reduced NADP is quantified to determine the gluconic acid content. At this time, a commercially available measuring reagent (eg, Boehringer Mannheim Yamanouchi Co., Ltd.) utilizing this principle can also be used.
【００１４】以上に示したような本発明による大豆加工
食品は、通常の豆腐、豆乳ないしはおからと同様に摂取
することにより、血圧上昇抑制作用等のγ−アミノ酪酸
本来の機能を顕著に発揮させることができる。また、γ
−アミノ酪酸を高含量で含むことに加えて、当該大豆加
工食品は通常の大豆加工食品と比較して同等ないしはそ
れ以上に良好な呈味・食感を示すことから、当該大豆加
工食品は、γ−アミノ酪酸製剤などに比べて、日常生活
を送る上で無理なくγ−アミノ酪酸の所要量を摂取する
ことを可能とする。なお、γ−アミノ酪酸の経口摂取に
よる血圧上昇抑制の有効量は、高血圧症の症状の程度や
対象者の年齢・性別などにより異なる場合がある。後述
する本発明による豆腐、豆乳ならびにおからの製造方法
によれば、当該大豆加工食品におけるγ−アミノ酪酸含
量は適宜増減が可能であるので、本発明による大豆加工
食品は、対象者に応じた有効量のγ−アミノ酪酸を含有
する形態で提供することができる。また、後述する本発
明の製造方法によって得られる大豆加工食品は、蛋白質
分解酵素の作用条件にもよるけれども、γ−アミノ酪酸
含量が高められているのみならず、通常、蛋白質分解酵
素の作用によって諸種のアミノ酸類が生成し、このアミ
ノ酸類には旨味成分も含まれるため、結果として旨味成
分の含量も高められており、したがって、その呈味の点
においても、従来の大豆加工食品と比べて優れていると
いう特徴がある。本発明による豆腐に関しては、凝固剤
としてマグネシウム塩とグルコノデルタラクトンを併用
して得られるものは、その呈味・食感が特に優れるとい
う特徴がある。湿重量１００ｇ当たりの含量が、マグネ
シウム量として５０ｍｇ以上、望ましくは、７０ｍｇ乃
至１５０ｍｇ、グルコン酸量として（通常の製造方法に
よる場合、添加されたグルコノデルタラクトンは加熱工
程でグルコン酸に変換されるため）５０ｍｇ以上、望ま
しくは、７０ｍｇ乃至２５０ｍｇである当該豆腐は、こ
くのある呈味となめらかな食感の点でとりわけ優れてい
るので、日常的に無理なくγ−アミノ酪酸を摂取する上
でとりわけ有用である。本発明によるおからに関して
は、γ−アミノ酪酸を高含量で含有することに加えて、
整腸作用をはじめとする諸種の生体機能調整作用を示
す、大豆由来の食物繊維を豊富に含有する特徴がある。
したがって、当該おから及びその加工物は、所望の食品
に生体機能調整作用を付与又は強化する食品素材として
も有用である。The processed soybean food according to the present invention as described above, when ingested in the same manner as ordinary tofu, soymilk or okara, remarkably exerts the original functions of γ-aminobutyric acid such as an antihypertensive effect. Can be done. Also, γ
-In addition to containing a high content of aminobutyric acid, the processed soybean food shows equivalent or better taste and texture compared to normal processed soybean food, so the processed soybean food is Compared to a γ-aminobutyric acid preparation or the like, it is possible to easily take a required amount of γ-aminobutyric acid in daily life. The effective amount of the increase in blood pressure by oral intake of γ-aminobutyric acid may vary depending on the degree of symptoms of hypertension, age and sex of the subject, and the like. According to the method for producing tofu, soymilk and okara according to the present invention described below, the γ-aminobutyric acid content in the processed soybean food can be appropriately increased or decreased, so that the processed soybean food according to the present invention depends on the subject. It can be provided in a form containing an effective amount of γ-aminobutyric acid. In addition, the processed soybean food obtained by the production method of the present invention described below has not only an increased content of γ-aminobutyric acid but also usually an action of the protease, although it depends on the action conditions of the protease. Various kinds of amino acids are produced, and since these amino acids also contain umami components, the content of umami components is also increased as a result, and therefore, in terms of taste, compared with conventional processed soy foods. There is a feature that is excellent. As for the tofu according to the present invention, those obtained by using a magnesium salt and glucono-delta-lactone in combination as a coagulant are characterized by particularly excellent taste and texture. The content per 100 g of wet weight is 50 mg or more, desirably 70 mg to 150 mg as magnesium amount, and as gluconic acid amount (in the case of a usual production method, the added glucono delta lactone is converted into gluconic acid in a heating step). Therefore, the tofu of 50 mg or more, desirably 70 mg to 250 mg is particularly excellent in terms of a rich taste and a smooth texture, so that it is not necessary to take γ-aminobutyric acid without difficulty on a daily basis. Especially useful. For the soybean according to the invention, in addition to containing a high content of γ-aminobutyric acid,
It is characteristically rich in soybean-derived dietary fiber, which exhibits various biological function regulating actions including intestinal action.
Therefore, the okara and its processed product are also useful as a food material that imparts or enhances a biological function adjusting action to desired food.
【００１５】上記のとおり、本発明による大豆加工食品
はいずれも、水に浸漬した主原料としての大豆を、通常
は加水しつつ磨砕してなる大豆磨砕物（呉）から得られ
る。本発明による製造方法は、この呉を、蛋白質分解酵
素の存在下で２０℃乃至６０℃で２時間乃至１２時間保
持する工程を含むことを特徴とする。この工程中に呉に
γ−アミノ酪酸が効率的に生成するので、この工程の産
物を利用すれば当該大豆加工食品をより少ない費用と労
力で製造することができる。As described above, the processed soybean food according to the present invention can be obtained from soybean crushed soybean (Kure) obtained by grinding soybean as a main raw material immersed in water, usually with water. The production method according to the present invention is characterized by including a step of maintaining the go at 20 ° C. to 60 ° C. for 2 hours to 12 hours in the presence of a protease. Since γ-aminobutyric acid is efficiently produced in go during this process, the processed soybean food can be produced with less cost and labor by using the product of this process.
【００１６】蛋白質加水分解酵素の存在下で保持する工
程に供するための呉は、通常の豆腐、豆乳ないしはおか
らの製造に用いられる方法にしたがって調製すればよ
い。通常、先ず、原料の大豆を次亜塩素酸などを用いて
殺菌した後、水洗し、十分量の水に浸漬して大豆を吸水
させる。吸水は通常室温下で、季節に応じて６時間乃至
１８時間から選ばれる適宜の時間静置するか、５℃程度
の低温条件下で１２時間乃至２４時間静置することによ
り行う。次に、吸水させた大豆を、加水しつつ常法によ
り磨砕して呉とする。加水量は、大豆の吸水と磨砕の際
に加える水の量の合計として示すと、原料の大豆１重量
部に対して、通常、２重量部乃至６重量部の範囲が好適
であるけれども、用いる製造設備や目的とする製品の形
状によっては７重量部乃至１２重量部の範囲を採用する
こともできる。The gou to be subjected to the step of holding in the presence of the protein hydrolase may be prepared according to a method usually used for producing tofu, soymilk or okara. Usually, first, the soybean as a raw material is sterilized using hypochlorous acid or the like, washed with water, and immersed in a sufficient amount of water to absorb the soybean. The water absorption is usually carried out at room temperature for 6 to 18 hours depending on the season or for 12 to 24 hours at a low temperature of about 5 ° C. Next, the water-absorbed soybeans are ground by a conventional method while adding water to obtain go. The amount of water added is generally 2 to 6 parts by weight with respect to 1 part by weight of the raw material soybean, when expressed as the sum of the amount of water added during the water absorption and grinding of the soybean. Depending on the manufacturing equipment used and the shape of the desired product, a range of 7 to 12 parts by weight can be employed.
【００１７】本発明よる豆腐、豆乳ないしはおからの製
造方法においては、斯くして得られる呉を蛋白質分解酵
素の存在下で保持する。本発明で利用する蛋白質分解酵
素（一般に、プロテアーゼ、ペプチダーゼ又はプロテイ
ナーゼとも呼ばれる。）は、蛋白質に作用してそのペプ
チド結合を加水分解するものであればよく、反応様式や
起源、性状は問わない。蛋白質分解酵素は一般に、その
反応様式により、蛋白質の末端ないしはその近傍のペプ
チド結合に作用するエキソ型プロテアーゼと、蛋白質の
内部のペプチド結合に作用するエンド型プロテアーゼに
分類され、これらのいずれか又は両方は本発明に有利に
利用できる。本発明で利用する蛋白質分解酵素の起源に
関しては、例えば、大豆は通常その内部に本来的にエン
ド型及びエキソ型のいずれか又は両方の蛋白質分解酵素
を有しているので、上記の工程は呉を単に上記の条件下
で保持することにより実施することができる。また、蛋
白質分解酵素として外来の蛋白質分解酵素を用いること
もできる。本発明で利用できる外来の蛋白質分解酵素と
しては、例えば、麹、枯草菌、黴、酵母などの微生物起
源や、パパイアなどの植物起源の、単離されたエンド型
ならびにエキソ型の該酵素が挙げられ、これらは、食品
製造用酵素製剤として種々市販もされているので（ノボ
ザイムズ・ジャパン株式会社販売等）、これらを適宜利
用することも随意である。さらにまた、外来の蛋白質分
解酵素としては植物組織や微生物破砕物などを利用する
こともできる。例えば、大麦・小麦・米などの穀類の胚
芽や、穀類の幼植物体ないしはその一部分、さらには、
麹、乳酸菌、酵母、黴などの微生物の破砕物などは蛋白
質分解酵素を豊富に含むので、これらをそのまま、ある
いは、抽出等により部分精製した上で本発明に利用する
ことができる。なお、これらの植物組織や微生物破砕物
は通常グルタミン酸脱炭酸酵素をも含むので、後述する
グルタミン酸脱炭酸酵素による反応を強化することにも
なる。以上のような外来の蛋白質分解酵素を利用する場
合、上述の当該大豆加工食品としての要件を満たす範囲
で添加するのが望ましい。In the method for producing tofu, soy milk or okara according to the present invention, the gou thus obtained is kept in the presence of a protease. The protease used in the present invention (generally referred to as a protease, peptidase or proteinase) may be any as long as it acts on a protein to hydrolyze its peptide bond, and the reaction mode, origin and properties are not limited. Proteolytic enzymes are generally classified according to their reaction modes into exo-type proteases that act on peptide bonds at or near the ends of proteins, and endo-type proteases that act on peptide bonds inside proteins, and either or both of them. Can be advantageously used in the present invention. Regarding the origin of the protease used in the present invention, for example, soybean usually has endo-type and / or exo-type protease in its interior, and thus the above-mentioned step is carried out in Wu. Can be carried out simply by maintaining the above conditions. In addition, a foreign protease can be used as the protease. Examples of the exogenous protease that can be used in the present invention include, for example, isolated endo-type and exo-type enzymes derived from microorganisms such as koji, Bacillus subtilis, mold and yeast, and from plants such as papaya. These are also commercially available as various enzyme preparations for food production (such as those sold by Novozymes Japan Co., Ltd.), and it is optional to appropriately use them. Furthermore, plant tissues and crushed microorganisms can also be used as the foreign protease. For example, germ of cereals such as barley, wheat, and rice, and seedlings or parts of cereals,
Since crushed products of microorganisms such as koji, lactic acid bacteria, yeast, and mold contain abundant proteolytic enzymes, these can be used in the present invention as they are or after being partially purified by extraction or the like. In addition, since these plant tissues and crushed microorganisms usually also contain glutamate decarboxylase, the reaction by glutamate decarboxylase described later is also enhanced. When the above-mentioned exogenous protease is used, it is desirable to add it within a range that satisfies the above requirements for the processed soybean food.
【００１８】蛋白質分解酵素の存在下で呉を保持する条
件は、該酵素の存在下で行う工程において効率的にγ−
アミノ酪酸を生成させるとともに、呈味・食感の良好な
当該大豆加工食品を得るためには、通常、温度は２０℃
乃至６０℃の範囲が、また、時間は２時間乃至１２時間
の範囲が好適である。外来の蛋白質分解酵素を添加する
ことなく又は麹起源の該酵素を添加して行う場合には、
温度は３０℃乃至５０℃の範囲が、時間は４時間乃至１
０時間の範囲がとりわけ好適である。ｐＨは、利用する
蛋白質分解酵素の性質と後述する大豆のグルタミン酸脱
炭酸酵素の性質を加味して適宜選択することができ、通
常、弱酸性域乃至弱アルカリ性域、望ましくは、ｐＨ４
乃至ｐＨ９、より望ましくは、ｐＨ５乃至ｐＨ８の範囲
とするときには、高含量でγ−アミノ酪酸を含み、呈味
・食感の良好な当該大豆加工食品の製造につながる。The conditions for maintaining the go in the presence of the protease are as follows:
In order to produce aminobutyric acid and obtain the processed soybean food having good taste and texture, the temperature is usually 20 ° C.
To 60 ° C., and the time is preferably 2 hours to 12 hours. When the enzyme is added without adding an exogenous proteolytic enzyme or by adding the enzyme derived from koji,
The temperature ranges from 30 ° C to 50 ° C, and the time ranges from 4 hours to 1 hour.
A range of 0 hours is particularly preferred. The pH can be appropriately selected in consideration of the properties of the protease used and the properties of glutamic acid decarboxylase of soybean described below. Usually, the pH is weakly acidic to weakly alkaline, and the pH is preferably 4 or less.
When the pH is in the range from pH 9 to pH 9, and more preferably from pH 5 to pH 8, it contains high content of γ-aminobutyric acid, which leads to the production of the processed soybean food having good taste and texture.
【００１９】蛋白質分解酵素の存在下で行う上記の工程
により、グルタミン酸を含む遊離のアミノ酸類が呉に生
成する。一方、呉には大豆が本来有するグルタミン酸脱
炭酸酵素も含まれるので、上記の工程においては、遊離
したグルタミン酸からのγ−アミノ酪酸の生成反応も同
時に進行する。斯くして蛋白質分解酵素の存在下で行う
上記の工程中にγ−アミノ酪酸が生成することとなる。
なお、上記の工程における蛋白質分解酵素ならびにグル
タミン酸脱炭酸酵素による反応は、大豆由来の他の成
分、例えば、セルロース、ヘミセルロース、ペクチンな
どの多糖類や油脂などにより阻害をうけ、γ−アミノ酪
酸の生成量に悪影響を及ぼす場合がある。このような問
題はセルラーゼ、ヘミセルラーゼ、ペクチナーゼなどの
多糖分解酵素や乳化剤をさらに併用することにより回避
し得る。市販の食品製造用酵素剤には、蛋白質分解酵素
と多糖分解酵素とを配合した酵素剤もある（長瀬産業販
売等）ので、原料や製品の用途に応じて該酵素剤を本発
明の実施に利用することも随意である。また、グルタミ
ンをグルタミン酸に変換する酵素であるグルタミナーゼ
を上記の工程においてさらに添加すれば、グルタミンも
γ−アミノ酪酸の原料となるので、γ−アミノ酪酸含量
のさらなる上昇を達成できる。ただし、蛋白質分解酵素
以外の以上のような酵素や乳化剤の併用は、場合によっ
ては、最終製品の呈味や食感に悪い影響を与える可能性
もあるので、多糖分解酵素やグルタミナーゼなどの蛋白
質分解酵素以外の酵素類ならびに乳化剤は当該大豆加工
食品の種類や適用対象など目的に応じて適宜選択して利
用するのが望ましい。By the above steps performed in the presence of proteolytic enzymes, free amino acids containing glutamic acid are produced in go. On the other hand, since go contains the glutamate decarboxylase originally contained in soybean, the above-mentioned step also simultaneously proceeds with the production reaction of γ-aminobutyric acid from the released glutamic acid. Thus, γ-aminobutyric acid will be produced during the above steps performed in the presence of the protease.
The reaction by the protease and glutamate decarboxylase in the above step is inhibited by other components derived from soybean, for example, polysaccharides such as cellulose, hemicellulose and pectin, oils and fats, and the production of γ-aminobutyric acid The amount may be adversely affected. Such a problem can be avoided by further using a polysaccharide-decomposing enzyme such as cellulase, hemicellulase, and pectinase or an emulsifier. Commercially available enzyme preparations for food production include enzyme preparations containing a proteolytic enzyme and a polysaccharide degrading enzyme (such as Nagase Sangyo sales). Use is optional. In addition, if glutamine, which is an enzyme that converts glutamine to glutamic acid, is further added in the above step, glutamine also becomes a raw material for γ-aminobutyric acid, so that the γ-aminobutyric acid content can be further increased. However, the combined use of enzymes and emulsifiers other than proteolytic enzymes may adversely affect the taste and texture of the final product in some cases. Enzymes other than enzymes and emulsifiers are desirably selected and used depending on the purpose such as the type of the processed soybean food and the application target.
【００２０】上記の工程を経た呉を用いれば本発明によ
る大豆加工食品は製造することができる。すなわち、上
記の工程を経た呉を大豆蛋白質の抽出処理に供した後、
常法により液体部と固体部とに分離すれば、それぞれ本
発明による豆乳及びおからが得られる。そして、適宜の
凝固剤を用いて当該豆乳を凝固させる工程を経れば、本
発明による豆腐が得られる。The processed soybean food according to the present invention can be produced by using go through the above steps. That is, after subjecting the go through the above process to the extraction treatment of soy protein,
If it is separated into a liquid part and a solid part by an ordinary method, the soymilk and okara according to the present invention can be obtained. Then, through the step of coagulating the soymilk using an appropriate coagulant, the tofu according to the present invention is obtained.
【００２１】大豆蛋白質の抽出処理は、この処理による
産物を用いて所望の当該大豆加工食品が得られるもので
ある限り、その方法及び条件に特に制限はない。通常
は、蛋白質分解酵素の存在下で保持する工程を経た上記
の呉を、弱酸性域乃至アルカリ性域のｐＨに調整し、必
要に応じて加温することにより良好に抽出を行うことが
できる。ｐＨを中性域乃至アルカリ性域、望ましくは、
ｐＨ６乃至１１、より望ましくは、ｐＨ７乃至１０とす
るか、温度を高温域で、通常、８０℃以上、望ましく
は、９０℃乃至１００℃とするか、あるいは両条件を併
用して抽出処理を行うときには、大豆蛋白質とともにイ
ソフラボノイド等の大豆由来の有用物質をより効率的に
抽出できるという特徴がある。また、高温域で抽出処理
すれば、呉の殺菌や酵素の失活も達成されるので、品質
の安定した製品の製造にもつながる。これに対し、ｐＨ
を弱酸性域乃至中性域とし、常温で抽出処理を行うとき
には、大豆蛋白質の抽出率は若干劣るものの、人によっ
ては不快味と感じられることのあるイソフラボノイドの
抽出率を比較的低く抑えることができるとともに、着色
をより抑えた製品の製造にもつながる場合もあるので、
斯かる常温での抽出処理を目的に応じて実施することも
随意である。なお、常温で抽出処理を行う場合には、後
述する、液体部と固体部との分離工程を経た後、必要に
応じて、分離された液体部と固体部のそれぞれを高温域
で処理することも有利に実施できる。一方、γ−アミノ
酪酸の抽出効率ならびに固体部への残存率は、いずれの
条件で行う場合にも概ね一定である。したがって、抽出
処理の条件は、以上のような条件から、製造する大豆加
工食品の種類やその用途など目的に応じて適宜選択すれ
ばよい。The method and conditions for the extraction of soybean protein are not particularly limited, as long as the desired processed soybean food can be obtained by using the product of this processing. Usually, the go can be extracted well by adjusting the pH of the go through the step of maintaining it in the presence of the protease to a pH in a weakly acidic range or an alkaline range and heating as necessary. The pH is adjusted to a neutral range to an alkaline range, preferably,
The extraction treatment is carried out at pH 6 to 11, more preferably at pH 7 to 10, or at a high temperature, usually at least 80 ° C, preferably at 90 to 100 ° C, or a combination of both conditions. In some cases, useful substances derived from soybeans such as isoflavonoids can be more efficiently extracted together with soybean proteins. In addition, if the extraction treatment is performed in a high temperature range, the sterilization of the go and the deactivation of the enzyme can be achieved, which leads to the production of a product of stable quality. In contrast, pH
When the extraction process is performed at room temperature, the extraction rate of soybean protein is slightly inferior, but the extraction rate of isoflavonoids, which may be considered unpleasant by some people, should be relatively low. As well as the production of products with less coloring,
It is optional to carry out the extraction process at room temperature according to the purpose. In addition, when performing the extraction process at room temperature, after the separation process of the liquid portion and the solid portion, which will be described later, if necessary, each of the separated liquid portion and the solid portion may be treated in a high temperature range. Can also be advantageously implemented. On the other hand, the extraction efficiency of γ-aminobutyric acid and the residual ratio in the solid part are substantially constant under any conditions. Therefore, the conditions of the extraction treatment may be appropriately selected from the above conditions according to the purpose such as the type of the processed soybean food to be produced and its use.
【００２２】以上のような抽出処理を経た呉を液体部と
固体部に分離するには、例えば、スクリュープレス、ス
クリューデカンターなどを用いる常法によればよい。斯
くして得られる液体部及び固体部は、必要に応じて、所
望のｐＨに調整したり、固形分含量を調整したり、常法
により製造された豆乳及びおからをそれぞれに配合した
り、さらには、適宜の添加物を添加して製品とされる。
斯くして本発明による豆乳とおからは製造される。In order to separate go through the above-mentioned extraction process into a liquid portion and a solid portion, a conventional method using a screw press, a screw decanter or the like may be used. The liquid part and the solid part thus obtained are, if necessary, adjusted to a desired pH, adjusted to a solid content, and blended with soymilk and okara produced by a conventional method, Furthermore, a product is obtained by adding appropriate additives.
Thus, the soymilk and okara according to the present invention are produced.
【００２３】上記のようにして得られる本発明による豆
乳を凝固させれば本発明による豆腐は製造することがで
きる。凝固の方法に関しては、所望の形状の豆腐が製造
できるものである限り、用いる凝固剤の種類や凝固の条
件等は問わない。By coagulating the soymilk of the present invention obtained as described above, the tofu of the present invention can be produced. Regarding the coagulation method, any type of coagulant to be used and the conditions of coagulation are not limited as long as a tofu of a desired shape can be produced.
【００２４】上述のとおり、蛋白質分解酵素の存在下で
保持する工程を経由した豆乳においては大豆蛋白質の少
なくとも一部が分解されていることから、斯くかる豆乳
を用いて常法にしたがって豆腐を製造する場合には凝固
が不十分であったり、また、全く凝固しない場合があ
る。このような問題は、凝固剤としてマグネシウム塩を
用いたり、常法により得た豆乳を上記の工程を経て得た
豆乳と配合した上で適宜の凝固剤を用いて凝固させるこ
となどにより回避できる。As described above, since at least a portion of the soybean protein is degraded in the soymilk that has been subjected to the step of maintaining the protein in the presence of the protease, tofu can be produced using the soymilk according to a conventional method. In some cases, coagulation is insufficient or no coagulation occurs. Such a problem can be avoided by using a magnesium salt as a coagulant, or by blending soymilk obtained by a conventional method with soymilk obtained through the above steps and then coagulating using an appropriate coagulant.
【００２５】以前より、古典的な製法により、塩化マグ
ネシウムを主体とする天然のにがりを用いて製造された
豆腐は呈味に優れることはよく知られていた。しかしな
がら、その強力な凝固力故に、凝固剤としてマグネシウ
ム塩を主として用いて均質な豆腐を大量製造することは
極めて困難であり、近年の工業的な豆腐の製造において
はマグネシウム塩の多用は敬遠されてきた。その結果、
工業的に製造された豆腐の呈味の悪さが指摘されること
も多い。これに対し、本発明による豆乳から豆腐を製造
する際には、呈味を改善するのに十分量のマグネシウム
塩を用いたときにも穏やかに凝固が進行するので、呈味
に優れた豆腐を工業的に製造することが可能となる。さ
らに加えて、マグネシウム塩とグルコノデルタラクトン
を凝固剤として併用するときには、極めて呈味に優れる
上、なめらかな食感の上質の豆腐となる。したがって、
本発明による製造方法においては、上記で述べた好まし
いマグネシウム含量ならびにグルコン酸含量となるよう
に両凝固剤を用いることも随意である。It has been well known that tofu produced by a classical method using a natural bittern mainly composed of magnesium chloride has an excellent taste. However, because of its strong coagulating power, it is extremely difficult to mass-produce homogeneous tofu mainly using a magnesium salt as a coagulant, and in recent years industrial production of tofu has been avoided. Was. as a result,
The bad taste of industrially produced tofu is often pointed out. In contrast, when producing tofu from soymilk according to the present invention, since the coagulation proceeds gently even when a sufficient amount of magnesium salt is used to improve the taste, tofu having an excellent taste can be obtained. It can be manufactured industrially. In addition, when a magnesium salt and glucono delta lactone are used in combination as a coagulant, the flavor becomes extremely good and the tofu becomes smooth and has a good texture. Therefore,
In the production process according to the invention, it is also optional to use both coagulants to achieve the preferred magnesium and gluconic acid contents mentioned above.
【００２６】本発明による豆腐を製造するには、上記の
ような本発明による豆乳と凝固剤とを用いて、一般的な
豆腐の製造方法にしたがって操作すればよい。一般的な
豆腐の製造方法の概略を述べると、充填豆腐は、豆乳
に、通常はグルコノデルタラクトンを含む凝固剤を添加
した後、これを所望の容量、通常は、１食分の容量の耐
熱性の容器に充填し、密閉した後、９０℃以上で３０分
乃至９０分保持し、さらに冷却することにより凝固させ
て製造される。絹ごし豆腐は、豆乳に、通常は７０℃乃
至８０℃に維持した条件下で適宜の凝固剤を添加し、こ
れを箱形に流し込んで２０分乃至１時間静置して凝固さ
せ、１丁ごとに適宜の容器に封入して製造される。木綿
豆腐及びソフト豆腐は、通常は７０℃乃至８０℃に維持
した条件下で凝固剤を添加し、これを所望の容器に流し
込んで静置して一旦凝固させ、この凝固物を箱形に移
し、２０分程度適度の圧力をかけて余分な水分を除き、
水さらしをして、１丁ごとに適宜の容器に封入して製造
される。以上のような製法のいずれによっても本発明の
豆腐は製造できるけれども、豆乳中のγ−アミノ酪酸を
十分に利用するためには、水さらしをしない充填豆腐
や、比較的少量の水で水さらしをする絹ごし豆腐がより
望ましく、これらのうち充填豆腐は特に望ましい。ま
た、充填豆腐の場合、密封した後に加熱するので、比較
的長期の保存に耐えるという利点もある。充填のための
容器の形状には特に制限はなく、袋詰め式、箱詰め式な
ど慣用のものはいずれも有利に利用できる。To produce the tofu according to the present invention, the soymilk according to the present invention and a coagulant as described above may be used in accordance with a general method for producing tofu. The outline of a general method for producing tofu is as follows. Filled tofu is prepared by adding a coagulant, usually containing glucono-delta-lactone, to soy milk, and then adding the coagulant to a desired volume, usually a single serving volume. It is manufactured by filling into a container of water, sealing, holding at 90 ° C. or more for 30 to 90 minutes, and solidifying by further cooling. Silky tofu is prepared by adding an appropriate coagulant to soy milk, usually at a temperature maintained at 70 ° C. to 80 ° C., pouring it into a box, allowing it to stand for 20 minutes to 1 hour, coagulating it, and In a suitable container. For cotton tofu and soft tofu, a coagulant is usually added under conditions maintained at 70 ° C. to 80 ° C., which is poured into a desired container and allowed to stand, and once coagulated, and the coagulated material is transferred to a box shape. Apply moderate pressure for about 20 minutes to remove excess water,
It is manufactured by exposing it to water and enclosing it in an appropriate container one by one. Although the tofu of the present invention can be produced by any of the above-mentioned production methods, in order to make full use of γ-aminobutyric acid in soy milk, filled tofu that is not exposed to water, or exposed to water with a relatively small amount of water. In particular, filled tofu is particularly desirable. Further, in the case of filled tofu, since it is heated after sealing, there is an advantage that it can withstand relatively long-term storage. The shape of the container for filling is not particularly limited, and any of conventional shapes such as a bag type and a box type can be advantageously used.
【００２７】以上のようにして製造される本発明による
大豆加工食品におけるγ−アミノ酪酸含量は、湿重量１
００ｇ当たり、少なくとも１０ｍｇ以上、好適な場合に
は１５ｍｇ以上、さらに好適な場合には２０ｍｇ以上で
ある。このように高含量でγ−アミノ酪酸を含有する本
発明による大豆加工食品は、通常の大豆加工食品と同様
に摂取すると、γ−アミノ酪酸本来の機能である血圧上
昇抑制作用をはじめとする生体機能調整作用を顕著に発
揮する。また、和田攻、『代謝』、第１８巻、第６号、
５９９頁（１９８１年）に記載されているとおり、マグ
ネシウムは心筋梗塞、脳卒中、心臓病などの循環器系の
疾患を緩和・予防する効果があることから、マグネシウ
ムを含む本発明による豆腐は循環器系疾患の緩和・予防
にも奏効する。The γ-aminobutyric acid content in the processed soybean food according to the present invention produced as described above is determined by the wet weight of 1
It is at least 10 mg or more, preferably 15 mg or more, more preferably 20 mg or more per 00 g. The processed soybean food according to the present invention containing such a high content of γ-aminobutyric acid, when ingested in the same manner as ordinary processed soybean food, can be used for living organisms including the blood pressure elevation inhibitory action, which is an intrinsic function of γ-aminobutyric acid. It has a remarkable function adjusting effect. Also, Wada Attack, "Metabolism", Volume 18, No. 6,
As described on page 599 (1981), magnesium has an effect of alleviating and preventing circulatory diseases such as myocardial infarction, stroke, and heart disease. It is also effective in alleviating and preventing systemic diseases.
【００２８】以上のようにして得られる本発明による大
豆加工食品は、それ自体で食品、健康食品、病院食など
として有用であるほか、家畜、家禽、愛玩動物などの動
物用の飼料や該飼料に配合する素材として、また、さら
に別の加工食品を製造するための原料ないしは素材など
としても有用である。例えば、本発明による大豆加工食
品に、必要に応じて適宜の添加物や他の食品素材を加え
た上で、発酵食品の製造に通常利用される乳酸菌、麹、
酵母、黴などの微生物を接種し、必要に応じて発酵条件
を制御しつつ発酵させることにより、当該大豆加工食品
に本来含まれるγ−アミノ酪酸を実質的に消費すること
なく所望の発酵食品を得ることもできるので、当該大豆
加工食品はγ−アミノ酪酸含量を高めた、発酵豆腐、発
酵豆乳、発酵おからをはじめとする諸種の発酵食品の製
造原料として有用である。また、本発明による大豆加工
食品より、常法により、凍り豆腐、焼き豆腐、湯葉、が
んもどき、油揚げなどのさらに別の加工食品を製造した
り、当該大豆加工食品をインスタント食品やレトルト食
品の食材として利用することもできる。The processed soybean food of the present invention obtained as described above is useful as a food, a health food, a hospital food, and the like, as well as feed for animals such as livestock, poultry, pets, and the like. It is also useful as a raw material or a raw material for producing another processed food. For example, the processed soybean food according to the present invention, after adding appropriate additives and other food materials as necessary, lactic acid bacteria usually used for the production of fermented foods, koji,
Yeast, inoculated with microorganisms such as mold, and fermented while controlling the fermentation conditions as necessary, to obtain a desired fermented food without substantially consuming the γ-aminobutyric acid originally contained in the processed soybean food. Since it can be obtained, the processed soybean food is useful as a raw material for producing various fermented foods, such as fermented tofu, fermented soymilk, and fermented okara, having an increased content of γ-aminobutyric acid. In addition, from the processed soybean food according to the present invention, by a conventional method, frozen tofu, baked tofu, yuba, ganmoji, produce further processed foods such as fried, or the processed soybean food as an ingredient of instant food or retort food. Can also be used.
【００２９】さらにまた、本発明による大豆加工食品
に、糖質の配合、ホモジナイズ、濃縮、脱水、乾燥、粉
末化のいずれかの加工処理を施し、さらに必要に応じ
て、凍結、加熱、希釈、成型、圧縮、蒸煮、発酵等の加
工処理を施すことによりさらに別の加工物（以下、「当
該加工物」という場合がある。）とし、これを利用する
こともできる。以上のような加工処理は、一般的な加工
食品の製造において通常利用される方法にしたがって行
うことができる。例えば、本発明による豆乳に関して
は、これに糖質やそれ以外の成分（後述）を配合して呈
味を調整した液体としたり、当該豆乳を濃縮し、必要に
応じて糖質、賦形剤、基剤などを配合してペーストとし
たり、さらに乾燥、粉末化の処理を施して粉末とするこ
となどが有利に実施できる。本発明によるおからに関し
ては、必要に応じて糖質などの他の成分を配合した上
で、乾燥、粉末化の粉末化の処理を施して粉末とした
り、さらに成型の処理を施してペレットなどの所望の形
状とすることなどが有利に実施できる。本発明による豆
腐に関しては、これを直接、脱水、乾燥などした後に粉
末化の処理を施して粉末としたり、ホモジナイズして均
質な液体の状態としたり、斯かる液体を上記の豆乳の処
理に準じて所望の形態とすることなどが有利に実施でき
る。以上のような加工処理によって得られる当該加工物
は、例えば、諸種の食品にγ−アミノ酪酸を強化するた
めの添加物若しくは食品素材として利用できるほか、例
えば、それ自体でγ−アミノ酪酸補給用の食品などとし
て利用することもできる。当該加工物におけるγ−アミ
ノ酪酸含量は、必要に応じて配合される成分の量にもよ
るけれども、固形分１００ｇ当たり、通常、３０ｍｇ以
上、好適な場合には、５０ｍｇ以上、さらに好適な場合
には、１００ｍｇ以上である。Further, the processed soybean food according to the present invention is subjected to any one of processing of blending saccharide, homogenizing, concentrating, dehydrating, drying, and powdering, and further, if necessary, freezing, heating, diluting, By performing processing such as molding, compression, steaming, and fermentation, another processed product (hereinafter, sometimes referred to as “the processed product”) may be used. The above-described processing can be performed according to a method usually used in the production of general processed food. For example, with respect to the soymilk according to the present invention, a sugar and other components (described later) are added to the soymilk to make a liquid whose taste is adjusted, or the soymilk is concentrated, and if necessary, a saccharide and an excipient are added. , A base or the like may be blended to form a paste, or dried and powdered to obtain a powder. For the okara according to the present invention, after blending other components such as carbohydrates as necessary, drying and powdering are performed to obtain a powder, and further subjected to molding to obtain a pellet and the like. Can be advantageously implemented. With respect to the tofu according to the present invention, it is directly dewatered, dried, etc. and then subjected to a powdering treatment to obtain a powder, or homogenized to form a homogeneous liquid, or the liquid is subjected to the above-described treatment of soymilk. To a desired form can be advantageously implemented. The processed product obtained by the above-described processing can be used, for example, as an additive or a food material for enhancing γ-aminobutyric acid in various foods, and, for example, for supplementing γ-aminobutyric acid itself. It can also be used as food. The γ-aminobutyric acid content in the processed product depends on the amount of the components to be added as necessary, but is usually 30 mg or more, preferably 50 mg or more, more preferably 50 mg or more per 100 g of solid content. Is 100 mg or more.
【００３０】当該加工物に配合できる糖質としては、食
品分野で一般的に利用される糖質、例えば、グルコー
ス、フルクトース、マルトース、ガラクトース、ラクト
ースなどの還元性糖質、マルチトール、ソルビトール、
トレハロース（α，α−トレハロース）、ネオトレハロ
ース、スクロースなどの非還元性糖質（糖アルコールを
含む）、澱粉、澱粉部分分解物、プルラン、デキストラ
ン、アラビアガム、カードラン、カラギナン、キサンタ
ンガムなどの多糖類などが挙げられる。以上のような糖
質から、個々の糖質の特性を勘案して、当該加工物の利
用分野・利用形態に応じて選ばれる１種又は２種以上を
適宜利用することができる。例えば、マルチトールやト
レハロースなどの非還元性糖質は、それ自体安定性の高
い糖質である上に、配合割合によっては、本発明による
大豆加工食品中の成分の安定性を顕著に高める場合もあ
るので、安定剤として利用することも可能である。糖質
の配合量は、糖質の種類や最終製品の形態などに応じて
適宜選ばれる。例えば、当該加工物を、別の食品に添加
又は配合する添加物や食品素材として利用する場合の好
適な配合量は、配合する糖質の種類にもよるけれども、
本発明による大豆加工食品に対する固形分重量比とし
て、通常、０．０１倍量乃至５倍量、望ましくは、０．
０５倍量乃至３倍量、より望ましくは、０．１倍量乃至
２倍量の範囲である。また、当該加工物には、以上のよ
うな糖質以外の、例えば、酸味料、調味料、甘味料、着
色料、着香料、強化剤、保存料、酸化防止剤、乳化剤、
品質改良剤、基剤、賦形剤などの一般的な食品添加物を
目的に応じて適宜配合することもできる。以上のような
本発明による大豆加工食品の加工物を配合して利用する
ことができる食品としては、例えば、パン、ドーナツ、
ビスケット、クラッカー、クッキー、ケーキ、プリン、
ゼリー、ヨーグルト、プロセスチーズ、乳飲料、乳酸菌
飲料、キャンディー、タブレットなどが挙げられる。Examples of the saccharides that can be added to the processed product include saccharides generally used in the food field, for example, reducing saccharides such as glucose, fructose, maltose, galactose and lactose, maltitol, sorbitol, and the like.
Non-reducing saccharides (including sugar alcohols) such as trehalose (α, α-trehalose), neotrehalose and sucrose, starch, partially degraded starch, pullulan, dextran, gum arabic, curdlan, carrageenan and xanthan gum Sugars and the like. From the above saccharides, one or two or more types selected according to the application field and the use form of the processed product can be appropriately used in consideration of the characteristics of each saccharide. For example, non-reducing saccharides such as maltitol and trehalose are saccharides with high stability per se, and depending on the blending ratio, when the stability of the components in the processed soybean food according to the present invention is significantly increased. Some of them can be used as stabilizers. The amount of the saccharide is appropriately selected depending on the type of the saccharide, the form of the final product, and the like. For example, when the processed product is used as an additive or food material to be added to or blended with another food, a suitable blending amount depends on the type of saccharide to be blended,
The weight ratio of the solid content to the processed soybean food according to the present invention is usually 0.01 to 5 times, preferably 0.1 to 5 times.
The range is from 05 times to 3 times, more preferably from 0.1 times to 2 times. In addition, the processed product, other than the above carbohydrates, for example, acidulants, seasonings, sweeteners, coloring agents, flavors, enhancers, preservatives, antioxidants, emulsifiers,
General food additives such as a quality improving agent, a base, and an excipient can be appropriately compounded according to the purpose. As foods that can be used by blending the processed soybean processed food according to the present invention as described above, for example, bread, donut,
Biscuits, crackers, cookies, cakes, puddings,
Examples include jelly, yogurt, processed cheese, milk drinks, lactic acid drinks, candies, tablets and the like.
【００３１】以下、実施例Ａ及び比較例に基づいて本発
明による大豆加工食品ならびにその製造方法を、実施例
Ｂに基づいて本発明による大豆加工食品の加工物をより
詳細に説明する。Hereinafter, the processed soybean food according to the present invention and a method for producing the same according to the present invention will be described in more detail based on Example A and Comparative Example, and the processed soybean processed food according to the present invention will be described in more detail based on Example B.
【００３２】[0032]
【実施例Ａ−１】〈豆腐及びおから〉北米産大豆（ＩＯ
Ｍ）１重量部を６０ｐｐｍの次亜塩素酸ナトリウムで殺
菌し、流水で洗浄し、水切りした後、１．５重量部の水
に浸漬し、５℃で２０時間保持して吸水させた。吸水後
の大豆を、加水しつつグラインダーを用いて磨砕し、総
重量５重量部の呉を得た。この呉を、ｐＨ５．５に調整
した後、４０℃で６時間保持した後、ｐＨ６．２に調整
した上で、直火にかけて９０℃以上で３分間保持し、そ
の後、スクリューデカンターを用いて呉を搾り、豆乳と
おからを得た。Example A-1 <Tofu and Okara> North American soybean (IO
M) One part by weight was sterilized with 60 ppm of sodium hypochlorite, washed with running water, drained, immersed in 1.5 parts by weight of water, and kept at 5 ° C. for 20 hours to absorb water. The water-absorbed soybeans were ground with a grinder while adding water to obtain a total weight of 5 parts by weight of go. After adjusting the pH to 5.5, maintaining the same at 40 ° C. for 6 hours, adjusting the pH to 6.2, holding the mixture at 90 ° C. or higher over an open flame, and then using a screw decanter to set the go. Squeezed to obtain soy milk and okara.
【００３３】上記で得た豆乳１重量部に、塩化マグネシ
ウム０．００２重量部とグルコノデルタラクトン０．０
０２重量部を添加した後、１５０ｍｌ容のポリプロピレ
ン製の角形容器に充填して、ホットパックにより密封し
た。容器に密封された豆乳を９０℃で５０分間保持して
内容物を凝固させ、その後冷却して充填豆腐を得た。To 1 part by weight of the soymilk obtained above, 0.002 parts by weight of magnesium chloride and 0.0 parts by weight of glucono delta lactone were added.
After adding 02 parts by weight, the mixture was filled in a 150-ml polypropylene square container and sealed with a hot pack. The soymilk sealed in the container was kept at 90 ° C. for 50 minutes to solidify the contents, and then cooled to obtain a filled tofu.
【００３４】本実施例で得た充填豆腐とおからのそれぞ
れ一部を採取し、０．０２Ｎ塩酸中で常法によりホモジ
ナイズしてアミノ酸類を抽出し、それぞれの抽出上澄液
をアミノ酸分析計（日立製作所製、『日立８３５型高速
アミノ分析計』及び『日立Ｄ−７０００型インテグレー
ション』）により分析しγ−アミノ酪酸含量を求めた。
その結果、湿重量１００ｇ当たりのγ−アミノ酪酸含量
は、充填豆腐の場合約２０ｍｇ、おからの場合約１７ｍ
ｇであった。A portion of each of the packed tofu and okara obtained in this example was collected, homogenized in a conventional manner in 0.02 N hydrochloric acid to extract amino acids, and each extracted supernatant was subjected to an amino acid analyzer ( The analysis was carried out using a "Hitachi 835 type high speed amino analyzer" and "Hitachi D-7000 type integration" manufactured by Hitachi, Ltd.) to determine the content of γ-aminobutyric acid.
As a result, the content of γ-aminobutyric acid per 100 g of wet weight was about 20 mg for filled tofu and about 17 m for okara.
g.
【００３５】本実施例による充填豆腐ならびにおから
は、γ−アミノ酪酸を多量に含み、呈味・食感に優れる
上、γ−アミノ酪酸本来の作用を顕著に示すので、日常
的に無理なく摂取することのできる、高血圧等の諸種の
体調不良、疾患等の予防・軽減に奏効する食品、健康食
品などとして有用である。The filled tofu and okara according to the present example contain a large amount of γ-aminobutyric acid, have excellent taste and texture, and have a remarkable action of γ-aminobutyric acid. It is useful as a food, health food, etc. that can be ingested and that is effective in preventing and reducing various physical disorders such as hypertension and diseases.
【００３６】[0036]
【実施例Ａ−２】〈豆乳及びおから〉北米産大豆（ＩＯ
Ｍ）１重量部を６０ｐｐｍの次亜塩素酸ナトリウムで殺
菌し、流水で洗浄し、水切りした後、１．５重量部の水
に浸漬し、５℃で２０時間保持して吸水させた。吸水後
の大豆を、加水しつつグラインダーを用いて磨砕し、総
重量５重量部の呉を得た。この呉をｐＨ５．５に調整し
た後、これに、蛋白質分解酵素剤（ノボザイムズ・ジャ
パン株式会社販売、商品名『フレーバーザイム１０００
Ｌ』、製剤１ｇ当たり１０００ロイシンアミノペプチダ
ーゼ単位。なお、１ロイシンアミノペプチダーゼ単位は
１分間に１μｍｏｌのＬ−ロイシン−Ｐ−ニトロアニリ
ドを生成する酵素量を意味する。）０．０１７重量部を
加え、４０℃で８時間保持した。反応後の呉を、ｐＨ９
に調整した上で、直火にかけて９０℃以上で３分間保持
し、その後、スクリューデカンターを用いて呉を搾り、
豆乳とおからを得た。Example A-2 <Soy milk and Okara> North American soybean (IO
M) One part by weight was sterilized with 60 ppm of sodium hypochlorite, washed with running water, drained, immersed in 1.5 parts by weight of water, and kept at 5 ° C. for 20 hours to absorb water. The water-absorbed soybeans were ground with a grinder while adding water to obtain a total weight of 5 parts by weight of go. After adjusting the pH of this go to pH 5.5, it was added to a proteolytic enzyme agent (sold by Novozymes Japan Co., Ltd., trade name "Flavorzyme 1000").
L ", 1000 leucine aminopeptidase units per gram of formulation. In addition, 1 leucine aminopeptidase unit means the amount of an enzyme that produces 1 μmol of L-leucine-P-nitroanilide per minute. ) 0.017 parts by weight was added, and the mixture was kept at 40 ° C for 8 hours. The Kure after the reaction is pH 9
After adjusting the temperature to 90 ° C or more over an open flame for 3 minutes, then squeezing the go using a screw decanter,
I got soy milk and okara.
【００３７】本実施例で得た豆乳とおからのそれぞれ一
部を採取し、０．０２Ｎ塩酸中で常法によりホモジナイ
ズしてアミノ酸類を抽出し、それぞれの抽出上澄液を実
施例Ａ−１と同様にしてアミノ酸分析計により分析し、
γ−アミノ酪酸含量を求めた。その結果、湿重量１００
ｇ当たりのγ−アミノ酪酸含量は、豆乳の場合約２６ｍ
ｇ、おからの場合約２２ｍｇであった。A portion of each of the soymilk and okara obtained in this example was collected, homogenized in a conventional manner in 0.02 N hydrochloric acid to extract amino acids, and the extracted supernatant was used in Example A-1. Analyze with an amino acid analyzer in the same manner as
The γ-aminobutyric acid content was determined. As a result, a wet weight of 100
The γ-aminobutyric acid content per g is about 26 m in the case of soy milk.
g, about 22 mg for okara.
【００３８】本実施例による豆乳ならびにおからは、γ
−アミノ酪酸を多量に含み、呈味・食感に優れる上、γ
−アミノ酪酸本来の作用を顕著に示すので、日常的に無
理なく摂取することのできる、高血圧等の諸種の体調不
良、疾患等の予防・軽減に奏効する食品、健康食品など
として有用である。The soymilk and okara according to the present embodiment have a γ
-High content of aminobutyric acid, excellent taste and texture, and γ
-Aminobutyric acid has a remarkable original action, and is useful as a food, health food, etc., which can be taken without difficulty on a daily basis, and which is effective in preventing or reducing various physical disorders such as hypertension and diseases.
【００３９】[0039]
【実施例Ａ−３】〈豆腐〉日本産大豆（エンレイ）１重
量部を６０ｐｐｍの次亜塩素酸ナトリウムで殺菌し、流
水で洗浄し、水切りした後、１．５重量部の水に浸漬
し、５℃で２０時間保持して吸水させた。吸水後の大豆
を、加水しつつグラインダーを用いて磨砕し、総重量３
重量部の呉を得た。この呉をｐＨ５．５に調整した後、
これに、蛋白質分解酵素剤（ノボザイムズ・ジャパン株
式会社販売、商品名『フレーバーザイム １０００
Ｌ』、製剤１ｇ当たり１０００ロイシンアミノペプチダ
ーゼ単位。なお、１ロイシンアミノペプチダーゼ単位は
１分間に１μｍｏｌのＬ−ロイシン−Ｐ−ニトロアニリ
ドを生成する酵素量を意味する。）０．０１８重量部を
加え、４０℃で６時間保持した。反応後の呉を、ｐＨ
９．０に調整した上で、直火にかけて９０℃以上で３分
間保持し、その後、スクリューデカンターを用いて呉を
搾り、液体部を分離した。この液体部をｐＨ６．５に調
整した後、その１重量部と、日本産大豆（エンレイ）よ
り、常法により、呉を調製した直後に加熱処理し、液体
部を分離して得た豆乳（固形分約１０重量％）０．２重
量部とを混合した。Example A-3 <Tofu> One part by weight of Japanese soybean (Enrei) was sterilized with 60 ppm of sodium hypochlorite, washed with running water, drained, and immersed in 1.5 parts by weight of water. And kept at 5 ° C. for 20 hours to absorb water. The water-absorbed soybeans are ground with a grinder while adding water, and the total weight is 3
We got Kure by weight. After adjusting this kure to pH 5.5,
In addition, a proteolytic enzyme agent (sold by Novozymes Japan Co., Ltd., trade name “Flavorzyme 1000
L ", 1000 leucine aminopeptidase units per gram of formulation. In addition, 1 leucine aminopeptidase unit means the amount of an enzyme that produces 1 μmol of L-leucine-P-nitroanilide per minute. ) 0.018 part by weight was added, and the mixture was kept at 40 ° C for 6 hours. After the reaction,
After adjusting the temperature to 9.0, the mixture was kept at 90 ° C. or higher for 3 minutes over an open flame, and then the go was squeezed using a screw decanter to separate the liquid portion. After adjusting the pH of the liquid part to 6.5, 1 part by weight of the liquid part was heat-treated from Japanese soybean (Enrei) by a conventional method immediately after preparing go, and the soymilk obtained by separating the liquid part ( (Solid content: about 10% by weight) and 0.2 part by weight.
【００４０】上記で混合して調整した豆乳１重量部に、
塩化マグネシウム０．００２重量部とグルコノデルタラ
クトン０．００２重量部を添加した後、１５０ｍｌ容の
ポリ塩化ビニリデン製の袋形容器に充填して、ヒートシ
ールして密封した。容器に密封された豆乳を９０℃で５
０分間保持して内容物を凝固させ、その後冷却して充填
豆腐を得た。To 1 part by weight of the soymilk mixed and prepared above,
After adding 0.002 parts by weight of magnesium chloride and 0.002 parts by weight of glucono delta lactone, the mixture was filled into a 150 ml polyvinylidene chloride bag-shaped container, and heat-sealed. Soy milk sealed in a container at 90 ° C for 5
The contents were solidified by holding for 0 minutes and then cooled to obtain a filled tofu.
【００４１】本実施例で得た充填豆腐の一部を採取し、
０．０２Ｎ塩酸中で常法によりホモジナイズしてアミノ
酸類を抽出し、その抽出上澄液を実施例Ａ−１と同様に
してアミノ酸分析計により分析しγ−アミノ酪酸含量を
求めた。その結果、湿重量１００ｇ当たりのγ−アミノ
酪酸含量は約１９ｍｇであった。A part of the filled tofu obtained in this example was collected,
Amino acids were extracted by homogenizing in 0.02N hydrochloric acid by a conventional method, and the extracted supernatant was analyzed by an amino acid analyzer in the same manner as in Example A-1 to determine the γ-aminobutyric acid content. As a result, the content of γ-aminobutyric acid per 100 g of wet weight was about 19 mg.
【００４２】本実施例による充填豆腐は、γ−アミノ酪
酸を多量に含み、呈味・食感に優れる上、γ−アミノ酪
酸本来の作用を顕著に示すので、日常的に無理なく摂取
することのできる、高血圧等の諸種の体調不良、疾患等
の予防・軽減に奏効する食品、健康食品などとして有用
である。The filled tofu according to this example contains a large amount of γ-aminobutyric acid, is excellent in taste and texture, and has a remarkable effect of γ-aminobutyric acid. It is useful as a food, health food, etc. that can be used for preventing and reducing various physical disorders such as hypertension and diseases.
【００４３】[0043]
【比較例１】従来からの一般的な製法にしたがって、下
記のとおり豆腐、豆乳及びおからを製造した。先ず、北
米産大豆（ＩＯＭ）１重量部を６０ｐｐｍの次亜塩素酸
ナトリウムで殺菌し、流水で洗浄し、水切りした後、
１．５重量部の水に浸漬し、５℃で２０時間保持して吸
水させた。吸水後の大豆を、加水しつつグラインダーを
用いて磨砕し、総重量５重量部の呉を得た。磨砕直後に
呉を直火にかけて９０℃以上で３分間保持し、その後、
スクリューデカンターを用いて呉を搾り、豆乳とおから
を得た。Comparative Example 1 Tofu, soymilk and okara were produced according to a conventional general production method as follows. First, 1 part by weight of North American soybean (IOM) was sterilized with 60 ppm of sodium hypochlorite, washed with running water, and drained.
It was immersed in 1.5 parts by weight of water and kept at 5 ° C. for 20 hours to absorb water. The water-absorbed soybeans were ground with a grinder while adding water to obtain a total weight of 5 parts by weight of go. Immediately after grinding, put Kure on an open flame and hold at 90 ° C or higher for 3 minutes.
Kure was squeezed using a screw decanter to obtain soymilk and okara.
【００４４】上記と同様にして調製した豆乳１重量部
に、塩化マグネシウム０．００２重量部とグルコノデル
タラクトン０．００２重量部を添加した後、１５０ｍｌ
容のポリプロピレン製の角形容器に充填して、ホットパ
ックにより密封した。容器に密封された豆乳を９０℃で
５０分間保持して内容物を凝固させ、その後冷却して充
填豆腐を得た。To 1 part by weight of soymilk prepared in the same manner as above, 0.002 parts by weight of magnesium chloride and 0.002 parts by weight of glucono delta lactone were added.
The container was filled in a rectangular container made of polypropylene and sealed with a hot pack. The soymilk sealed in the container was kept at 90 ° C. for 50 minutes to solidify the contents, and then cooled to obtain a filled tofu.
【００４５】本比較例で得た充填豆腐、豆乳、おからの
それぞれ一部を採取し、０．０２Ｎ塩酸中で常法により
ホモジナイズしてアミノ酸類を抽出し、それぞれの抽出
上澄液を実施例Ａ−１と同様に分析しγ−アミノ酪酸含
量を求めた。その結果、湿重量１００ｇ当たりのγ−ア
ミノ酪酸含量は、充填豆腐の場合約４ｍｇ、豆乳の場合
約４ｍｇ、おからの場合約３ｍｇであった。本比較例
は、本発明による大豆加工食品が、従来の豆腐、豆乳な
らびにおからと比較して顕著に高含量のγ−アミノ酪酸
を含有することを示している。A portion of each of the packed tofu, soymilk and okara obtained in this comparative example was collected, homogenized in a conventional manner in 0.02 N hydrochloric acid to extract amino acids, and each extracted supernatant was subjected to the supernatant. Analysis was performed in the same manner as in Example A-1, and the content of γ-aminobutyric acid was determined. As a result, the content of γ-aminobutyric acid per 100 g of wet weight was about 4 mg for packed tofu, about 4 mg for soymilk, and about 3 mg for okara. This comparative example shows that the processed soybean food according to the present invention contains a significantly higher content of γ-aminobutyric acid as compared with conventional tofu, soymilk and okara.
【００４６】[0046]
【比較例２】実施例Ａ−２に記載の豆乳及びおからの製
造方法ならびに、実施例Ａ−３に記載の豆腐の製造方法
における蛋白質分解酵素を、同酵素剤を予め１２１℃で
２０分間処理して得た失活酵素剤に置き換えて操作し
て、豆乳、おから及び豆腐を得た。Comparative Example 2 The protease used in the method for producing soymilk and okara described in Example A-2 and the method for producing tofu described in Example A-3 were added to the enzyme preparation at 121 ° C. for 20 minutes in advance. The operation was replaced with the inactivated enzyme agent obtained by the treatment to obtain soymilk, okara and tofu.
【００４７】本比較例で得た豆乳、おから及び豆腐のそ
れぞれ一部を採取し、０．０２Ｎ塩酸中で常法によりホ
モジナイズしてアミノ酸類を抽出し、それぞれの抽出上
澄液を実施例Ａ−１と同様に分析しγ−アミノ酪酸含量
を求めた。その結果、湿重量１００ｇ当たりのγ−アミ
ノ酪酸含量は、豆乳の場合約４ｍｇ、おからの場合約３
ｍｇ、豆腐の場合約３ｍｇであった。また、本比較例に
よる豆乳、おから、豆腐と、それぞれに対応する、実施
例Ａ−２による豆乳及びおからならびに、Ａ−３による
豆腐とを賞味し、その呈味を比較した。その結果、上記
実施例による大豆加工食品は、それぞれ、対応する本比
較例による大豆加工食品と比べて、特に濃厚な旨味とい
う点で良好な呈味であった。このことは、本発明の製造
方法による場合、得られる大豆加工食品は、γ−アミノ
酪酸含量の点のみならず、呈味の点においても優れてい
ることを示している。A portion of each of the soymilk, okara, and tofu obtained in this comparative example was collected, homogenized in 0.02 N hydrochloric acid by a conventional method to extract amino acids, and the extracted supernatant was used as an example. Analysis was carried out in the same manner as in A-1, and the content of γ-aminobutyric acid was determined. As a result, the content of γ-aminobutyric acid per 100 g of wet weight was about 4 mg in the case of soy milk and about 3 mg in the case of okara.
mg and tofu in the case of about 3 mg. In addition, the soymilk, okara, and tofu according to this comparative example, the corresponding soymilk and okara, and the tofu according to Example A-2 and A-3, respectively, were tasted and their tastes were compared. As a result, each of the processed soybean foods according to the above examples had a particularly favorable taste in terms of a rich umami as compared with the corresponding processed soybean foods according to the present comparative example. This shows that the processed soybean food obtained according to the production method of the present invention is excellent not only in the content of γ-aminobutyric acid but also in taste.
【００４８】[0048]
【実施例Ｂ−１】〈豆乳の加工物〉実施例Ａ−２の方法
で得た豆乳１００重量部に対して、含水結晶トレハロー
ス（商品名『トレハ』、林原商事株式会社販売）を５重
量部添加し、十分に混合してトレハロースを溶解させ
た。この混合物を急速凍結（−５０℃）させた後、これ
を凍結乾燥した。この凍結乾燥物を粉砕機にかけて、粉
末の形態にある、豆乳の加工物を得た。Example B-1 <Processed soybean milk> 5 parts by weight of hydrous crystalline trehalose (trade name "Treha", sold by Hayashibara Shoji Co., Ltd.) based on 100 parts by weight of soymilk obtained by the method of Example A-2. Was added and mixed well to dissolve trehalose. The mixture was flash frozen (-50 ° C) and then lyophilized. This freeze-dried product was crushed to obtain a processed product of soymilk in the form of powder.
【００４９】上記の豆乳の加工物の一部を採取し、０．
０２Ｎ塩酸中で常法によりホモジナイズしてアミノ酸類
を抽出し、得られた抽出上澄液を実施例Ａ−１と同様に
分析しγ−アミノ酪酸含量を求めた。また、第一法規出
版発行、『第十三改正日本薬局方』（１９９６年）、３
４頁に記載の乾燥減量試験法にしたがって、上記の豆乳
の加工物の水分含量を求めた。これらの分析結果より、
固形分当たりのγ−アミノ酪酸含量を求めたところ、上
記の豆乳加工物の固形分１００ｇ当たりのγ−アミノ酪
酸含量は約１７５ｍｇであった。A part of the above processed soymilk was collected,
Amino acids were extracted by homogenizing in 02N hydrochloric acid by a conventional method, and the obtained extracted supernatant was analyzed in the same manner as in Example A-1 to determine the content of γ-aminobutyric acid. In addition, published in the first law publication, 13th revised Japanese Pharmacopoeia (1996), 3
According to the drying loss test method described on page 4, the water content of the processed soymilk product was determined. From these analysis results,
When the content of γ-aminobutyric acid per solid content was determined, the content of γ-aminobutyric acid per 100 g of solid content of the processed soymilk was about 175 mg.
【００５０】本実施例による豆乳の加工物は、呈味に優
れる上、γ−アミノ酪酸を、これを経口摂取した際にそ
の作用を顕著に示す十分量含んでいるので、それ自体で
γ−アミノ酪酸補給用剤などとして利用できるほか、豆
乳の風味とγ−アミノ酪酸による作用を諸種の食品に付
与するための食品素材としても有利に利用できる。The processed soymilk according to the present example is excellent in taste and contains γ-aminobutyric acid in a sufficient amount to exhibit a remarkable action when taken orally. In addition to being able to be used as an aminobutyric acid supplement, it can be advantageously used as a food material for imparting the flavor of soy milk and the action of γ-aminobutyric acid to various foods.
【００５１】[0051]
【実施例Ｂ−２】〈おからの加工物〉実施例Ａ−２の方
法で得たおからを急速凍結（−５０℃）させた後、これ
を凍結乾燥し、この凍結乾燥物を粉砕機にかけて、粉末
の形態にある、おからの加工物を得た。<Example B-2><Okara processed product> Okara obtained by the method of Example A-2 was rapidly frozen (-50 ° C), freeze-dried, and the freeze-dried product was pulverized. Machined to obtain a processed okara in the form of a powder.
【００５２】上記のおからの加工物を、実施例Ｂ−１の
方法にしたがって、γ−アミノ酪酸含量と水分含量につ
いて分析したところ、本品の固形分１００ｇ当たりγ−
アミノ酪酸含量は約１４５ｍｇであった。The processed okara was analyzed for γ-aminobutyric acid content and water content in accordance with the method of Example B-1.
The aminobutyric acid content was about 145 mg.
【００５３】本実施例によるおからの加工物は、γ−ア
ミノ酪酸ならびに大豆由来の食物繊維を豊富に含んでい
る上、呈味も良好で、γ−アミノ酪酸による血圧上昇抑
制作用や食物繊維による整腸作用を発揮する健康食品な
どとしてそれ自体で利用できる。また、本品は、おから
の風味ならびにγ−アミノ酪酸及び食物繊維による作用
を諸種の食品に付与するための食品素材としても有利に
利用できる。The processed product of okara according to the present example is rich in γ-aminobutyric acid and soybean-derived dietary fiber, has a good taste, suppresses blood pressure increase by γ-aminobutyric acid, and has a high level of dietary fiber. It can be used by itself as a health food that exerts an intestinal regulation action. The product can also be advantageously used as a food material for imparting the flavor of okara and the effects of γ-aminobutyric acid and dietary fiber to various foods.
【００５４】[0054]
【実施例Ｂ−３】〈豆乳の加工物〉実施例Ａ−１に記載
の豆腐の製造方法における中間産物として得た豆乳の１
００重量部に対して、含水結晶トレハロース（商品名
『トレハ』、株式会社林原商事販売）７重量部と無水結
晶マルチトール（商品名『粉末マビット』、株式会社林
原商事販売）３重量を添加し、混合して、トレハロース
及びマルチトールを十分に溶解させ、豆乳の加工物を得
た。Example B-3 <Processed product of soymilk> 1 of soymilk obtained as an intermediate product in the method for producing tofu described in Example A-1
7 parts by weight of hydrated crystalline trehalose (trade name "Treha", sold by Hayashibara Shoji Co., Ltd.) and 3 parts by weight of anhydrous crystalline maltitol (trade name "Powder Mavit", sold by Hayashibara Shoji Co., Ltd.) are added to 00 parts by weight. After mixing, trehalose and maltitol were sufficiently dissolved to obtain a processed soymilk.
【００５５】上記のおからの加工物を、実施例Ｂ−１の
方法にしたがって、γ−アミノ酪酸含量と水分含量につ
いて分析したところ、本品の固形分１００ｇ当たりγ−
アミノ酪酸含量は約１００ｍｇであった。The processed okara was analyzed for the content of γ-aminobutyric acid and the water content according to the method of Example B-1.
The aminobutyric acid content was about 100 mg.
【００５６】本実施例による豆乳の加工物は、γ−アミ
ノ酪酸を豊富に含み、かつ、呈味も良好で、それ自体で
γ−アミノ酪酸補給用の飲料として利用することができ
る。また、本品を、野菜飲料、果実飲料、乳酸菌飲料な
どに配合してγ−アミノ酪酸を強化する素材として利用
することもできる。The processed product of soymilk according to the present example is rich in γ-aminobutyric acid, has a good taste, and can be used as a beverage for supplementing γ-aminobutyric acid by itself. In addition, this product can be used as a material for enhancing γ-aminobutyric acid by blending it in vegetable drinks, fruit drinks, lactic acid bacteria drinks and the like.
【００５７】[0057]
【発明の効果】以上説明したとおり、本発明は、大豆破
砕物を蛋白質分解酵素存在下で２０℃乃至６０℃で２時
間乃至１２時間保持する工程による産物を利用して得る
ことのできる、湿重量１００ｇ当たり１０ｍｇ以上のγ
−アミノ酪酸を含有する豆腐、豆乳ならびにおからが、
呈味・食感に優れ、日常的に無理なく摂取することがで
きる上、γ−アミノ酪酸本来の作用を顕著に発揮すると
いう本発明者等による全く独自の知見に基づき完成され
たものである。本発明による大豆加工食品は、高血圧症
をはじめとする諸種の疾患の予防・軽減に奏効するの
で、それ自体で食品、健康食品、病院食、飼料などとし
て、また、そのままの状態で、あるいは、さらに加工処
理を施して、諸種の食品にγ−アミノ酪酸を強化するた
めの食品素材などとしても有利に利用できる。As described above, the present invention provides a wet soybean product obtained by using a product obtained by maintaining a soybean crushed product at 20 ° C. to 60 ° C. for 2 hours to 12 hours in the presence of a protease. Γ of 10 mg or more per 100 g of weight
-Tofu, soymilk and okara containing aminobutyric acid,
It is excellent in taste and texture, can be taken without difficulty on a daily basis, and has been completed based on the completely unique knowledge of the present inventors that the γ-aminobutyric acid exhibits the original action remarkably. . Since the processed soybean food according to the present invention is effective in preventing and reducing various diseases including hypertension, it can be used as a food, health food, hospital food, feed, or the like, or as it is, or Further, it can be advantageously used as a food material or the like for enhancing γ-aminobutyric acid in various foods by subjecting it to further processing.
【００５８】本発明は、斯くも顕著な作用効果を奏する
発明であり、斯界に貢献すること誠に多大な意義のある
発明である。The present invention is an invention having such remarkable functions and effects, and is an invention having a great significance to contribute to the art.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 小野 洋二郎 岡山県赤磐郡山陽町山陽団地３丁目６番43 号 Ｆターム(参考） 4B001 AC08 AC25 EC05 4B018 LB04 LB08 LE01 LE03 LE05 MD03 MD20 MD58 ME04 MF06 MF07 MF12 4B020 LB02 LB18 LB24 LC05 LG01 LK19 LP08 LP11 LP20 ────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Yojiro Ono 3-6-43 Sanyo Danchi, Sanyo-cho, Akaiwa-gun, Okayama F-term (reference) 4B001 AC08 AC25 EC05 4B018 LB04 LB04 LB08 LE01 LE03 LE05 MD03 MD20 MD58 ME04 MF06 MF07 MF12 4B020 LB02 LB18 LB24 LC05 LG01 LK19 LP08 LP11 LP20
Claims (17)
量１００ｇ当たりのγ−アミノ酪酸含量が１０ｍｇ以上
であることを特徴とする豆腐。1. A tofu comprising soybean as a main raw material, wherein the content of γ-aminobutyric acid per 100 g of wet weight is 10 mg or more.
量が５０ｍｇ以上であり、グルコン酸含量が５０ｍｇ以
上であることを特徴とする請求項１に記載の豆腐。2. The tofu according to claim 1, wherein the magnesium content is 50 mg or more and the gluconic acid content is 50 mg or more per 100 g of wet weight.
含量が１５ｍｇ以上である請求項１又は２に記載の豆
腐。3. The tofu according to claim 1, wherein the content of γ-aminobutyric acid per 100 g of wet weight is 15 mg or more.
含量が２０ｍｇ以上である請求項１又は２に記載の豆
腐。4. The tofu according to claim 1, wherein the content of γ-aminobutyric acid per 100 g of wet weight is 20 mg or more.
量１００ｇ当たりのγ−アミノ酪酸含量が１０ｍｇ以上
であることを特徴とする豆乳。5. A soymilk containing soybean as a main raw material, wherein the content of γ-aminobutyric acid per 100 g of wet weight is 10 mg or more.
重量１００ｇ当たりのγ−アミノ酪酸含量が１０ｍｇ以
上であることを特徴とするおから。6. Okara comprising soybean as a main raw material, wherein the content of γ-aminobutyric acid per 100 g of wet weight is 10 mg or more.
のいずれかに記載の豆腐、豆乳若しくはおから。7. The method according to claim 1, which has an effect of suppressing an increase in blood pressure.
Tofu, soy milk or okara according to any of the above.
のγ−アミノ酪酸を含有する豆腐、豆乳若しくはおか
ら。8. A tofu, soymilk or okara containing an effective amount of γ-aminobutyric acid which is taken orally to suppress a rise in blood pressure.
解酵素の存在下で２０℃乃至６０℃で２時間乃至１２時
間保持する工程を含むことを特徴とする請求項１乃至８
のいずれかに記載の豆腐、豆乳、若しくはおからの製造
方法。9. The method according to claim 1, further comprising the step of maintaining the soybeans immersed in water and ground therein at 20 ° C. to 60 ° C. for 2 hours to 12 hours in the presence of a protease.
The method for producing tofu, soy milk or okara according to any one of the above.
酵素である請求項９に記載の豆腐、豆乳若しくはおから
の製造方法。10. The method for producing tofu, soy milk or okara according to claim 9, wherein the protease is an exogenous protease.
エキソ型プロテアーゼ及び／又は単離されたエンド型プ
ロテアーゼである請求項１０に記載の豆腐、豆乳若しく
はおからの製造方法。11. The method for producing tofu, soymilk or okara according to claim 10, wherein the exogenous protease is an isolated exo-type protease and / or an isolated endo-type protease.
腐、豆乳若しくはおからに、糖質の配合を含む加工処理
を施して得られる加工物。12. A processed product obtained by subjecting the tofu, soymilk or okara according to any one of claims 1 to 8 to a processing including a saccharide.
末化から選ばれる１種又は２種以上の処理を含む加工処
理をさらに施して得られる請求項１２に記載の加工物。13. The processed product according to claim 12, which is obtained by further performing a processing including one or two or more types of processing selected from homogenization, concentration, dehydration, drying, and powdering.
腐、豆乳若しくはおからに、ホモジナイズ、濃縮、脱
水、乾燥、粉末化から選ばれる１種又は２種以上の処理
を含む加工処理を施して得られる加工物。14. The tofu, soy milk or okara according to any one of claims 1 to 8, which is subjected to a processing treatment including one or more treatments selected from homogenization, concentration, dehydration, drying, and powdering. Workpiece obtained by applying.
形態にある請求項１２、１３又は１４に記載の加工物。15. A workpiece according to claim 12, 13 or 14 in the form of a powder, paste, pellet or liquid.
酸含量が３０ｍｇ以上である請求項１２乃至１５のいず
れかに記載の加工物。16. The processed product according to claim 12, wherein the content of γ-aminobutyric acid per 100 g of solid content is 30 mg or more.
酸含量が５０ｍｇ以上である請求項１２乃至１５のいず
れかに記載の加工物。17. The processed product according to claim 12, wherein the content of γ-aminobutyric acid per 100 g of solid content is 50 mg or more.
Priority Applications (1)
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|---|---|---|---|
| JP2001127726A JP3663365B2 (en) | 2000-05-25 | 2001-04-25 | Processed soy processed foods high in γ-aminobutyric acid |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000154902 | 2000-05-25 | ||
| JP2000-154902 | 2000-05-25 | ||
| JP2001127726A JP3663365B2 (en) | 2000-05-25 | 2001-04-25 | Processed soy processed foods high in γ-aminobutyric acid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002045138A true JP2002045138A (en) | 2002-02-12 |
| JP3663365B2 JP3663365B2 (en) | 2005-06-22 |
Family
ID=26592603
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| WO2007072661A1 (en) * | 2005-12-22 | 2007-06-28 | The Nisshin Oillio Group, Ltd. | Soymilk and process for producing the same |
| JP2007228928A (en) * | 2006-03-02 | 2007-09-13 | Nisshin Oillio Group Ltd | Method for producing soymilk |
| WO2008053767A1 (en) * | 2006-10-31 | 2008-05-08 | The Nisshin Oillio Group, Ltd. | PROCESS FOR PRODUCING γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION AND FOOD COMPRISING THE γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION |
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| JP2007124930A (en) * | 2005-11-02 | 2007-05-24 | Nisshin Oillio Group Ltd | Soy milk made of germinated soy bean |
| JPWO2007072661A1 (en) * | 2005-12-22 | 2009-05-28 | 日清オイリオグループ株式会社 | Soymilk and production method thereof |
| WO2007072661A1 (en) * | 2005-12-22 | 2007-06-28 | The Nisshin Oillio Group, Ltd. | Soymilk and process for producing the same |
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| JP2007228928A (en) * | 2006-03-02 | 2007-09-13 | Nisshin Oillio Group Ltd | Method for producing soymilk |
| JPWO2008053767A1 (en) * | 2006-10-31 | 2010-02-25 | 日清オイリオグループ株式会社 | Method for producing γ-aminobutyric acid-containing composition, food containing γ-aminobutyric acid-containing composition |
| WO2008053766A1 (en) * | 2006-10-31 | 2008-05-08 | The Nisshin Oillio Group, Ltd. | Method for producing soymilk |
| JPWO2008053766A1 (en) * | 2006-10-31 | 2010-02-25 | 日清オイリオグループ株式会社 | Method for producing soymilk |
| WO2008053767A1 (en) * | 2006-10-31 | 2008-05-08 | The Nisshin Oillio Group, Ltd. | PROCESS FOR PRODUCING γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION AND FOOD COMPRISING THE γ-AMINOBUTYRIC ACID-CONTAINING COMPOSITION |
| JP2008253167A (en) * | 2007-04-03 | 2008-10-23 | Fukuoka Prefecture | Method for producing gamma-aminobutyric acid-containing soymilk |
| JP2016501037A (en) * | 2012-12-18 | 2016-01-18 | アボット・ラボラトリーズＡｂｂｏｔｔ Ｌａｂｏｒａｔｏｒｉｅｓ | Low viscosity, high caloric density oral nutritional compositions and related methods |
| WO2017057455A1 (en) * | 2015-09-29 | 2017-04-06 | 株式会社カネカ | Fermented food composition production method |
| JPWO2017057455A1 (en) * | 2015-09-29 | 2018-08-16 | 株式会社カネカ | Method for producing fermented food composition |
| CN107593930A (en) * | 2016-07-17 | 2018-01-19 | 马鞍山中安食品科技有限公司 | A kind of preparation method of dewatered bean curd flower |
| CN109805259A (en) * | 2017-11-21 | 2019-05-28 | 王文华 | A kind of Mai Fupi powder or okara powder generate the preparation method of the fiber diet of aminobutyric acid containing y- |
| CN112352925A (en) * | 2019-07-24 | 2021-02-12 | 王文华 | Method for preparing bean milk with bean fragrance and containing gamma-aminobutyric acid |
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