JP2003024015A - Food material highly containing gamma-aminobutyric acid from sesame as raw material and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food material highly containing gamma-aminobutyric acid having health function, and a food and a food ingredient which have higher health functionality by using sesame having high safety, abundant nutrient components and a characteristic taste as a material. SOLUTION: A food material (gamma-aminobutyric acid-containing sesame essence and essence powder) containing a larger amount of gamma-aminobutyric acid than that sesame essentially has can be produced by acting glutamic acid and/or its alt or a food ingredient highly containing glutamic acid such as sea tangle essence, a soybean protein hydrolyzate on sesame or sesame meal. A sesame food and a nutrient supplement from which 100 mg of gamma- aminobutyric acid per meal can readily be taken are produced by using the food material.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food product containing sesame as a raw material and rich in gamma-aminobutyric acid, a food material and a nutritional supplement, and a method for producing them.

[0002]

BACKGROUND OF THE INVENTION Gamma-aminobutyric acid (gaba) is a type of amino acid widely distributed in the animal and plant kingdoms. Gamma-aminobutyric acid is generally a bioactive amine (biogen).
It is a hormone and neurotransmitter derived from amino acids together with a substance called icamine), that is, adrenaline, noradrenaline, dopamine, serotonin, histamine and the like. The significance of gamma-aminobutyric acid is that it is present in high concentrations in the mammalian brain and its physiological action is to act as an inhibitory neurotransmitter in the central nervous system. As a major inhibitory transmitter of nerves, it activates blood flow in the brain, increases oxygen respiration to the brain, and promotes metabolic functions of brain cells.
It is also said to be effective for lowering high blood sugar level, suppressing increase in neutral fat, improving liver function, irritability, insomnia and autonomic imbalance, and menopause. There is a great demand for ingesting the physiological action of gamma-aminobutyric acid as a food in daily life, and there is a great need for the food and its ingredients.

It is already known that gamma-aminobutyric acid can be produced from various raw materials. For example, tea (Japanese Patent No. 3038373) and germinated brown rice (Japanese Patent Laid-Open No. 7-2
13252), brown rice germ (Japanese Patent Laid-Open No. 2000-20165).
1), or γ-aminobutyric acid contained in microorganisms such as lactic acid bacteria (JP-A-7-227245), yeast, chlorella (JP-A-9-238650) and red yeast rice (JP-A-10-165191), or A method is known in which glutamic acid or a salt thereof is added to these organisms, and gamma-aminobutyric acid is produced by an enzymatic reaction by utilizing the enzyme possessed by each organism.

The principle of the enzymatic reaction is that glutamic acid is decarboxylated by the enzyme glutamate decarboxylase and converted into gamma-aminobutyric acid. The presence of this enzyme is known to exist relatively widely in various types of animals including humans and microorganisms and plants. Existing products include food such as gabalon tea and sprouted rice.

However, even if each food is used, a large amount of food must be eaten in order to sufficiently ingest gamma-aminobutyric acid so that a physiological action can be expected. Moreover, there are problems in terms of ease of eating and taste as foods, and there are few kinds of foods, which lacks versatility as products.

As a solution to these problems, it has been required to produce food materials and foods containing gamma-aminobutyric acid at higher concentrations from delicious materials. On the other hand, sesame (Sesamum indicum) has been known since ancient times as a food material that has a unique aroma and taste and is rich in nutrients. In addition to rich oil, many important nutrients such as sesamin are included. It has become clear. Sesame is in great demand as a food product. It is also used as a seasoning in many food products. However, there is no method for producing gamma-aminobutyric acid using sesame as a raw material.

[0007]

The problem to be solved is to provide sesame extract and sesame extract powder containing sesame as a raw material and rich in gamma-aminobutyric acid, sesame material food and nutritional supplement. Is.

[0008]

Means for Solving the Problems The present invention uses raw sesame, sesame oil cake or germinated sesame as a raw material, and contains glutamic acid and / or salts thereof, glutamic acid such as kelp extract and soybean protein hydrolyzate in abundance. The most important feature is to add a food material to be processed and to promote the reaction of the enzyme glutamic acid decarboxylase possessed by sesame to process the food material with an increased gamma-aminobutyric acid concentration.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The purpose of producing food materials and foods rich in gamma-aminobutyric acid has been achieved without impairing the flavor and nutrition of sesame. Moreover, since the content concentration is high, 100 mg per day, which is said to be an effect-necessary amount, was realized with a food intake of 20 g or less.

[0010]

EXAMPLE The present invention is a sesame, which is a natural product containing a glutamate decarboxylase enzyme, to which glutamic acid or a natural product rich in glutamic acid is added and reacted, and gamma-aminobutyric acid is converted into gamma-aminobutyric acid by the enzymatic action of glutamate decarboxylase. It is to convert. The present invention allows for greater amounts of gamma- than sesame originally contains.
It has made it possible to produce foods containing aminobutyric acid and their ingredients. The outline will be described below, and further individual embodiments will be described.

Sesame is used as the natural product containing the glutamate decarboxylase enzyme. The varieties of sesame are not limited. White sesame, black sesame, gold sesame, etc. can all be used. The sesame used may be sesame oil cake or germinated sesame in addition to raw sesame. On the other hand, as the glutamic acid to be used, in addition to sodium glutamate as a food additive, a food material rich in glutamic acid can be used. For example, kelp and its extract, wheat and wheat gluten decomposition products, soybeans and defatted soybean decomposition products, or aged natto and the like. In the production method of the present invention, the pH of the reaction solution increases during processing. In order to suppress this and maintain a suitable pH for the reaction,
It is necessary to add acid. The acid used for pH adjustment may be either an organic acid or an inorganic acid. That is, inorganic acids such as hydrochloric acid and sulfuric acid that can be used for food processing, or organic acids such as acetic acid, malic acid, citric acid, and lactic acid can be used. Further, in order to maintain the enzymatic activity of glutamate decarboxylase, addition of pyridoxal phosphate or magnesium is also preferable.

Conditions suitable for the reaction of glutamate decarboxylase contained in sesame are pH 4 to 7, more preferably pH 4.8 to 5.8. The appropriate temperature is
It is 20 to 47 degrees, and more preferably 30 to 45 degrees. Further, the reaction is more preferably carried out in a closed system in which oxygen is excluded as much as possible in order to prevent the flavor of sesame from being scattered and the oil component of sesame to be oxidized.

As described above, since the method of the present invention is a raw material for producing food and a method thereof, it is possible to provide a food material and food containing abundant gamma-aminobutyric acid with high safety. Examples of the present invention will be shown below, but the present invention is not limited thereto.

[0014]

Example 1 An example in which gamma-aminobutyric acid was increased using sesame and sodium glutamate to produce a sesame extract containing gamma-aminobutyric acid, and then a sesame nutritional supplement was produced. The basic reaction tests of the present invention were performed. That is, 250 g of raw sesame was ground with a mill. This was put in a 2 L jar fermenter, 1 L of distilled water, 60 g of sodium glutamate for food addition, and 1 g of magnesium sulfate were put therein, and the enzyme reaction was carried out at a liquid temperature of 37 ° C. and a pH of 5.5 while sufficiently stirring. . As glutamic acid is enzymatically converted to gamma-aminobutyric acid, the pH rises.
It was kept at 5.5. As a result, in the reaction for 6 hours, the added sodium glutamate was efficiently converted, and a high concentration (3.85%) of gamma-aminobutyric acid was produced (FIG. 1). Looking at the amino acid composition of the reaction solution, most of it was gamma-aminobutyric acid, and it was proved that the reaction of glutamate decarboxylase proceeded smoothly (Table 1). The concentrations of gamma-aminobutyric acid and other amino acids were measured by an amino acid analyzer (L-8800AAA, Hitachi).
Was quantified by. As a sample for analysis, the reaction liquid of the jar fermenter was centrifuged (10,000 × g, 2 minutes), and the supernatant was collected and further subjected to microfilter filtration for analysis.

[0015]

[Table 1]

The reaction solution was centrifuged to obtain a supernatant. Remove the oil and fat from the supernatant and concentrate it with a vacuum concentrator.
The liquid volume was reduced to about 1/9. The liquid became light brown with a slight viscosity. The gamma-aminobutyric acid concentration of this solution is
It was 30%. The taste of the liquid is rich in sesame flavor,
It was suitable as a base material for seasonings, foods, and nutritional supplements.

This liquid was added to "gamma-aminobutyric acid-containing sesame.
I will call it "extract". Furthermore, a product obtained by adding a material such as dextrin to this liquid and drying it is called "gamma-aminobutyric acid-containing sesame extract powder". The concentration of both gamma-aminobutyric acid can be adjusted in various ways.
Applications will be expanded by using high-concentration materials of 0% or more. If either of these is used, a sesame food rich in gamma-aminobutyric acid can be easily manufactured and processed. For example, when the sesame extract containing gamma-aminobutyric acid at a concentration of 30% produced in this example is used, only about 2% is added to the food material, and the resulting food has a content of 0.5%. , Gamma-aminobutyric acid can be included. This concentration can be achieved by ingesting 20 g of food for ingesting 100 mg, which is said to be an effect-necessary amount, and the objective can be achieved by ingesting a small amount, so that the burden on the consumer is also small.

A granular nutritional supplement was produced using this sesame extract containing gamma-aminobutyric acid. That is, dextrin and cellulose, sucrose ester, starch glycolic acid as a paste are mixed with the above solution,
It was shaped and dried as a granular nutritional supplement. The composition of the manufactured gamma-aminobutyric acid-containing granular nutritional supplement is shown in Table 2. If 2 tablets of this nutritional supplement are taken per day, 160 mg of gamma-aminobutyric acid can be taken.

[0019]

[Table 2]

[0020]

Example 2 An example of Japanese-style sesame dressing containing kelp extract rich in gamma-aminobutyric acid. Raw sesame and kelp extract were used as raw materials, and a raw material for sesame dressing containing gamma-aminobutyric acid was produced in a fermentation tank. 25 kg of raw sesame was ground with a mill (Mashiko Colloidal). Distilled water 7
0 L and 30 L of kelp extract were added. This is the temperature 37
The pH was kept at 5.5 and the stirring was continued gently.
For pH control, 5N hydrochloric acid was used and appropriately added according to the increase in pH to maintain pH 5.5. The end point of fermentation was when the increase in pH stopped in the latter half of the reaction and the pH started to decrease.
At that time, 3.1% of gamma-aminobutyric acid was produced in the fermentation broth. The concentrations of gamma-aminobutyric acid and glutamic acid were both quantified by HPLC. The columns are
CRS10W (MCIGEL, Mitsubishi Kasei, 4.6m inside diameter
m, column length 50 mm), the mobile phase is 2 mM aqueous copper sulfate solution, the detection is UV absorption 254 nm, the flow rate is 1 ml.
/ Min, column temperature 40 degrees.

After the fermentation was completed, the fermentation broth was concentrated under reduced pressure until the concentration of gamma-aminobutyric acid reached 10%. 25 L of thick soy sauce, 25 L of brewed vinegar, 30 L of salad oil, 3 L of bonito extract, 1 Kg of salt, 2 K of sugar
g, a little spices such as pepper, and brewing seasoning to adjust the taste. Thickener (xanthan gum) 100g
And vortexed gently to prepare a Japanese style sesame dressing containing kelp extract rich in gamma-aminobutyric acid. The nutritional composition of this dressing is shown in Table 3. With this dressing, you can get 1
You can take 50 mg of gamma-aminobutyric acid.

[0022]

[Table 3]

Using this technique, in addition to the dressing of this example, roasted meat sauce rich in gamma-amino acid, sesame sauce, sesame sauce, sesame mayonnaise, etc. can be prepared. At that time, the amount of gamma-aminobutyric acid to be taken in one meal can be adjusted to 100 mg or more by adjusting the receipt.

[0024]

Example 3 Example of sesame flavored cookie rich in gamma-aminobutyric acid. A small amount of wheat flour was added to the sesame extract containing 30% of gamma-aminobutyric acid produced by the method of Example 1 and dried with hot air to obtain sesame extract powder. As a result of analysis, this sesame extract powder contained 416 mg of gamma-aminobutyric acid per gram. We created a soft cookie using this sesame extract powder. The receipt is as follows. Soft flour 1Kg, white sucrose 280g, unsalted butter 8
0 g, 30 g of sesame extract powder containing gamma-aminobutyric acid,
30 g caramel, 14 g baking powder, 6 g salt
Use as a raw material to make cookie dough. After allowing the dough to settle in the refrigerator for 2 hours, the dough was evenly spread to a thickness of about 5 mm, die-cut, and the surface was coated with a solution of egg yolk dissolved in hot water with a brush. The firing was performed at 170 degrees for 10 to 12 minutes. The nutritional components of the resulting cookie are shown in Table 4.
A cookie rich in gamma-aminobutyric acid and full of sesame flavor and taste was produced. By eating two pieces (14 g) of this cookie, 115 mg of gamma-aminobutyric acid can be ingested.

Using this technique, sesame-flavored biscuits, sables, wafers and the like which are rich in gamma-aminobutyric acid can be produced. At that time, the amount of gamma-aminobutyric acid to be taken in one meal can be adjusted to 100 mg or more by adjusting the receipt.

[0026]

[Table 4]

[0027]

Example 4 A production example of a sesame extract containing gamma-aminobutyric acid, which uses sesame meal degreased with an organic solvent and sodium glutamate as raw materials. The sesame used in the present invention does not necessarily have to be raw sesame. Even sesame meal after extraction with an organic solvent such as hexane to collect sesame oil has a gamma-aminobutyric acid-producing ability comparable to that of raw sesame. However, this does not apply to sesame meal, which has been extracted by heating and roasting as a method of extracting sesame oil. An attempt was made to produce a sesame extract containing gamma-aminobutyric acid using defatted sesame meal after extracting sesame oil. In the method of Example 1, the reaction was performed using defatted sesame meal instead of raw sesame.
That is, 250 g of sesame meal was ground with a mill. Put this in a 2 L jar fermenter and add 1 part of distilled water.
L, 60 g of sodium glutamate for food addition, and 1 g of magnesium sulfate were added, and while sufficiently stirring, the liquid temperature was 37 ° C., p
The enzymatic reaction was carried out at H5.5. Since the pH increases as glutamic acid is enzymatically converted to gamma-aminobutyric acid, hydrochloric acid was added as needed to keep the pH at 5.5 by an automatic sensing system. As a result, after the reaction for 6 hours, a reaction liquid having a gamma-aminobutyric acid concentration of 3.2% was obtained. The reaction solution was filtered with a filter press to remove solids and concentrated under reduced pressure. The concentrate contains 2 gamma-aminobutyric acid.
It became a liquid (gamma-aminobutyric acid-containing sesame extract) having a dark brown color which was contained at a concentration of 8.1%.

[0028]

As described above, the food material rich in gamma-aminobutyric acid using sesame as a raw material and the method for producing the same according to the present invention uses a food rich in nutrition and flavor called sesame, At the same time, since foods and food materials rich in gamma-aminobutyric acid, which can be expected to have health effects, can be produced, delicious and healthy foods can be produced. Since the content of gamma-aminobutyric acid is also abundant, ingestion of the necessary amount of gamma-aminobutyric acid (it is said to be 100 mg per day) by ingesting an amount that does not burden the consumer, such as dressing, cookies, or nutritional supplements. I was able to do it.

[0029]

[Brief description of drawings]

FIG. 1 is a diagram showing the amount produced in a production test of gamma-aminobutyric acid using raw sesame by a jar fermenter.

[Explanation of symbols]

-■ -Gamma-aminobutyric acid concentration, -O-glutamic acid concentration

Continued front page    F-term (reference) 4B018 LB01 LB09 LE01 LE03 MD19                       MD20 MD49 MD56 MD58 MD68                       ME14 MF12                 4B032 DB21 DG02 DK19 DK21 DK22                       DK29 DK33                 4B036 LE01 LF03 LH14 LH15 LH22                       LH26 LH27 LH33                 4B047 LB06 LE06 LE07 LF08 LG15                       LG19 LG40 LG42 LG66 LP18

Claims (9)

[Claims] 1. Glutamic acid and / or sesame as a raw material
Alternatively, a method of producing a sesame-based food product rich in gamma-aminobutyric acid, characterized by adding and processing the salt thereof. 2. The method according to claim 1, wherein the sesame is a germinated sesame. 3. The method according to claim 1, wherein the sesame is a sesame meal after squeezing oil, or an oil meal after extraction with sesame oil treated with an organic solvent such as acetone or hexane. 4. The method according to claim 1 and / or 2, 3, wherein gamma-aminobutyric acid is characterized by using kelp extract and / or wheat gluten hydrolyzate, soybean protein hydrolyzate, and natto in place of glutamic acid. A method for producing a rich sesame-based food. 5. A sesame extract and an extract powder containing 10% or more of gamma-aminobutyric acid. 6. A food material and food using sesame containing 0.5% or more of gamma-aminobutyric acid. 7. Gamma-aminobutyric acid for one serving (15 ml)
Sesame material dressing and sesame material sauce containing more than 100 mg in (medium). 8. 50 mg of gamma-aminobutyric acid per grain
The sesame nutritional supplement containing the above. 9. Gamma-aminobutyric acid per serving (in 14 g)
Sesame material cookie containing more than 100mg.