JP2004147560A - METHOD FOR PRODUCING gamma-AMINOBUTYRIC ACID-ENRICHED MALTED RICE AND FOOD HAVING HIGH SALT CONTENT - Google Patents
METHOD FOR PRODUCING gamma-AMINOBUTYRIC ACID-ENRICHED MALTED RICE AND FOOD HAVING HIGH SALT CONTENT Download PDFInfo
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明はγ−アミノ酪酸富化麹及び高塩分濃度食品の製造方法、特にγ−アミノ酪酸の含有量と作業工程の改良に関する。
【０００２】
【従来の技術】
γ−アミノ酪酸（ＧＡＢＡ；γ−Ａｍｉｎｏ ｂｕｔｙｒｉｃ Ａｃｉｄ）は、非タンパク性アミノ酸であり、グルタミン酸脱炭酸酵素の作用により、グルタミン酸が脱炭酸されることにより生成される。ＧＡＢＡは、哺乳類の中枢神経系における主要な抑制伝達物質であるだけでなく、血圧降下作用、精神安定作用、腎機能活性化作用、肝機能改善作用、肥満防止作用、アルコール代謝促進作用、脳卒中後遺症の改善作用、消臭効果等、多くの生理作用が認められている物質である。
【０００３】
従来食品の中にはＧＡＢＡを含む食材の存在も知られており、その例は次の如くである。
▲１▼ 精米した米粒を蒸した後、その表面に紅麹胞子を付着させ、約３０℃で発芽させ、７日間程度培養させることにより、米内に存在する多少のグルタミン酸を利用し、菌体内にＧＡＢＡが蓄積される。
▲２▼ 茶葉を室温で密閉した容器に封入し、窒素ガスを送り込むと、窒素ガスの刺激を受けて、茶葉内に存したグルタミン酸がＧＡＢＡに変換される。
▲３▼ 胚芽米から胚芽を分離し、その胚芽を水に約２０〜４０℃で２〜１２時間浸漬すると、発芽の予備段階として、米内のグルタミン酸がＧＡＢＡに変換される。
【０００４】
しかし、▲１▼〜▲３▼の例は、生体の代謝反応の関連で起こる反応であるから、該生体が要求する一定量以上にはＧＡＢＡが生成されない性格を有するため、ＧＡＢＡ富化食品と言うには、その含有量が少ないものであった。
【０００５】
一方、味噌及び醤油等は麹菌を利用し、以下のようにして製造される。
味噌は、水浸・蒸煮した米、麦、又は大豆に麹菌を加え、麹を作り、蒸煮した大豆に該麹と食塩を混ぜ、醸造し製造される。
醤油は、水浸・蒸煮した脱脂大豆と焙炒・割砕した小麦に麹菌を加え醤油麹を作り、これに食塩水を加え醸造し、圧搾して製造される。
【０００６】
上記製造においては、醸造過程で米、麦、又は大豆中のグルタミン酸が、麹菌に存在するグルタミン酸デカルボキシラーゼ（ＧＡＤ）により、ＧＡＢＡに変換される可能性が考えられる。しかし醸造過程では、微生物汚染を防ぐために、上述のように多量の食塩を加えるため、ＧＡＤの働きが強く阻害され、食塩添加後はＧＡＢＡへの変換反応は殆ど起こらないのが現実である。
【０００７】
そこで、麹菌を利用してＧＡＢＡを生成する技術としては、麹菌を培養してできた麹にグルタミン酸を含む溶液を添加することにより、グルタミン酸をＧＡＢＡに変換させるという技術（特開平１０−１６５１９１号）、及び大豆等のグルタミン酸を多く含有する食品素材に麹を作用させ、食品素材中のグルタミン酸をＧＡＢＡに変換させるという技術（特許第３１６６０７７号）が開発されている。
【０００８】
【発明が解決しようとする課題】
しかしながら、両者とも製麹後、グルタミン酸又はグルタミン酸を多く含有する食品素材を添加し、ＧＡＢＡを富化させる方法であり、二段階の工程が必要なため、作業が煩雑になるという欠点があった。
本発明は、このような従来技術の課題に鑑みなされたものであり、その目的は、γ−アミノ酪酸の含有量が多く、作業が簡単なγ−アミノ酪酸富化麹及び高塩分濃度食品の製造方法を提供することにある。
【０００９】
【課題を解決するための手段】
本発明者等は、前記目的を達成するために鋭意研究を行った結果、麹原料を浸漬させる水を、グルタミン酸を含む溶液に変えることにより、製麹と同時に多量のＧＡＢＡが生成できることを見出し、本発明を完成するに至った。
【００１０】
すなわち本発明にかかる第一の主題は、下記（Ａ）〜（Ｂ）工程を含むγ−アミノ酪酸富化麹の製造方法である。
（Ａ） 麹原料に、グルタミン酸を含む溶液を浸漬させ、加熱する工程。
（Ｂ） （Ａ）工程後、麹菌を添加し、製麹する工程。
【００１１】
前記製造方法において、グルタミン酸を含む溶液にピリドキサールリン酸を添加することが好適である。
前記製造方法において、グルタミン酸を含む溶液がグルタミン酸ナトリウム水溶液であることが好適である。
【００１２】
前記製造方法において、グルタミン酸の濃度が、グルタミン酸を含む溶液中の０．１〜５．０質量％であることが好適である。
前記製造方法において、ピリドキサールリン酸の濃度が、グルタミン酸を含む溶液中の０．０１〜０．５質量％であることが好適である。
前記製造方法において、麹原料が、米、麦、大豆から選択される１種又は２種以上であることが好適である。
【００１３】
本発明にかかる第二の主題は、下記（Ａ）〜（Ｃ）工程を含むγ−アミノ酪酸富化高塩分濃度食品の製造方法である。
（Ａ） 麹原料に、グルタミン酸を含む溶液を浸漬させ、加熱する工程。
（Ｂ） （Ａ）工程後、麹菌を添加し、製麹する工程。
（Ｃ） （Ｂ）工程後、塩分濃度５質量％以上とし、醸造する工程。
【００１４】
【発明の実施の形態】
以下、本発明の実施の形態について説明する。
本発明にかかるＧＡＢＡ富化麹の製造方法は以下の通りである。
（Ａ）工程
麹原料に、グルタミン酸を含む溶液を浸漬させ、加熱する。
【００１５】
本発明において麹原料は、米（精白米、胚芽米、玄米等を含む）、糠、胚芽、ふすま、麦（大麦、小麦を含む）、大豆等のいずれであってもよい。本発明では特に米、麦、及び大豆を使用することが好ましい。
【００１６】
上記原料に浸漬させるグルタミン酸を含む溶液とは、特に限定されないが、好ましくはグルタミン酸ナトリウム水溶液である。このようにグルタミン酸は塩の形態であってもよい。さらにグルタミン酸を含む溶液は、昆布エキス、酵母エキス、タンパク質加水分解物溶液等であってもよい。
【００１７】
グルタミン酸を含む溶液を浸漬させることにより、次の（Ｂ）工程で添加する麹菌に存在するＧＡＤがグルタミン酸を脱炭酸し、ＧＡＢＡを生成することができる。
また、通常通り水に浸漬させた場合であっても、加熱前にグルタミン酸を含む溶液に短時間浸漬させる、あるいはグルタミン酸を含む溶液を噴霧することでも、同様の効果が期待できる。
【００１８】
グルタミン酸を含む溶液中のグルタミン酸の含有量は０．１〜５．０質量％であることが好ましい。０．１質量％未満であると、本発明の効果が十分発揮されないことがある。また、５．０質量％を超えて含有させても、それ以上の効果は望めない。
【００１９】
浸漬時間は原料によって異なるが、米の場合３０分〜８時間程度が好ましい。浸漬後加熱する。加熱方法は特に制限されないが、一般的には蒸煮される。蒸煮の場合、浸漬後水切りすることが好ましい。蒸煮時間は従来どおりであり特に制限されないが、１〜２時間程度が好ましい。
【００２０】
さらに、グルタミン酸を含む溶液にピリドキサールリン酸を添加することが好ましい。ピリドキサールリン酸はＧＡＤの補酵素であるため、次の（Ｂ）工程で添加する麹菌に存在するＧＡＤの働きを促進し、より多くのＧＡＢＡを生成することができる。
【００２１】
グルタミン酸を含む溶液中のピリドキサールリン酸の含有量は０．０１〜０．５質量％であることが好ましい。０．０１質量％未満であると、補酵素の働きが十分発揮されないことがある。また、０．５質量％を超えて含有させても、それ以上の効果は望めない。
【００２２】
また、ピリドキサールリン酸の代替として、ビタミンＢ６を多く含む米糠エキスを用いても、同様の効果が期待できる。なお、ビタミンＢ６とはピリドキサール、ピリドキシン、ピリドキサミンの３種類の化合物を含むものである。
【００２３】
（Ｂ）工程
（Ａ）工程後、麹菌を添加し、製麹する。
本発明で麹菌とは、Ａｓｐｅｒｇｉｌｌｕｓ（アスペルギルス）属、Ｐｅｎｉｃｉｌｌｉｕｍ（ペニシリウム）属、Ｍｕｃｏｒ（ムコール）属、Ｒｈｉｚｏｐｕｓ（リゾープス）属、Ｍｏｎａｓｃｕｓ（モナスカス）属、Ａｂｓｉｄｉａ（アプシディア）属に属する微生物で、グルタミン酸デカルボキシラーゼ（ＧＡＤ）を持ち、食して害のない菌をいう。
【００２４】
該麹菌は、接種する相手によって、米麹、麦麹、大豆麹等となる。該麹菌の持つ、グルタミン酸をＧＡＢＡに変換する機能は、麹菌に存在するＧＡＤによるものであり、該ＧＡＤは基質特異的に脱炭酸を含む下記反応を起こす。
ＣＯＯＨ−ＣＨ２−ＣＨ２−ＣＨ（ＮＨ２）−ＣＯＯＨ（グルタミン酸）
→ ＣＯＯＨ−ＣＨ２−ＣＨ２−ＮＨ２（ＧＡＢＡ） ＋ ＣＯ２
【００２５】
上記加熱処理した麹原料を３５℃程度まで冷まし、麹菌を添加し、均一に混ぜ製麹する。製麹中は、時々攪拌を行うなどして、基質としてのグルタミン酸と、酵素としてのＧＡＤ及び／又は補酵素としてのピリドキサールリン酸とが互いに移動自在で、接触機会を増し、酵素反応が活発に行われる状態を維持することが好ましい。また、麹菌は好気性菌であるから、圧搾空気を吹き込むなどして、常に新鮮な空気を補給する通風管理をすることが好ましい。
【００２６】
製麹温度は、従来と同様であり特に制限されないが、温度２０〜４０℃、特に２５〜３５℃が好適である。２０℃未満では麹菌の繁殖能力が低下することがあり、４０℃を超えると麹菌が死滅することがある。
製麹時間は、従来と同様であり特に制限されないが、３時間〜３日であることが好ましい。
【００２７】
本発明の製造方法では、製麹中にＧＡＢＡを富化することができるため、作業が簡単であり、製造に掛かる時間も通常の製麹と変わりがない。
さらに本発明のＧＡＢＡ富化麹は、乾燥粉末化、又は液体化することにより、各種食品に用いることのできるＧＡＢＡ強化用の食添剤とすることができる。また、顆粒状にしたり、他の素材と組み合わせて飲料化することにより、ＧＡＢＡを手軽に摂取できる健康増進食品とすることができる。このような処理を行っても、生成したＧＡＢＡ量は減少しない。
【００２８】
【実施例】
次に、実施例を挙げて本発明を更に詳細に説明するが、本発明の技術範囲はこれら実施例により限定されるものではない。なお、配合量はすべて質量％である。
グルタミン酸ナトリウム濃度とＧＡＢＡ生成量との関係
初めに、グルタミン酸ナトリウム濃度とＧＡＢＡ生成量との関係を調べた。なお、グルタミン酸ナトリウム濃度は浸漬用水溶液中の濃度（質量％）、ＧＡＢＡ生成量は麹１００ｇ中の生成量（ｍｇ）である。
【００２９】
製麹
（Ａ） 精白米１ｋｇを下記表１の濃度のグルタミン酸ナトリウム水溶液、又は水１Ｌに一晩浸漬後、水切りして１時間蒸煮する。
（Ｂ） ３５℃まで冷まし、種麹（ヒグチモヤシＢＦ１号ＴＭ）０．３ｇを均一に散布し、もみ込む。これを温度３５℃、湿度９０％以上の条件で製麹する。途中手入れし、４８時間で出麹とする。これを２０℃まで冷ました。
【００３０】
試験例１では精白米に含まれるグルタミン酸のみしか利用できず、ＧＡＢＡ生成量が十分でない。しかし、グルタミン酸ナトリウムを添加することにより、濃度依存的にＧＡＢＡ生成量が増加することが確認された。特にグルタミン酸ナトリウム濃度２．０質量％においては、グルタミン酸ナトリウム無添加のものに比べて、３．３倍ものＧＡＢＡが生成した。また濃度５．０質量％においての生成量は、濃度２．０質量％においての生成量に比べて増加していないことから、これ以上グルタミン酸ナトリウム濃度を高くしても、効果は上がらないことがわかった。
以上より、麹原料にグルタミン酸を含む溶液を浸漬させることにより、ＧＡＢＡ生成量が増加し、グルタミン酸の好ましい濃度は０．１〜５．０質量％であることが確認された。
【００３２】
ピリドキサールリン酸濃度とＧＡＢＡ生成量との関係
次に、ＧＡＤの補酵素であるピリドキサールリン酸濃度とＧＡＢＡ生成量との関係を調べた。なお、ピリドキサールリン酸濃度は米浸漬用水溶液中の濃度（質量％）、ＧＡＢＡ生成量は麹１００ｇ中の生成量（ｍｇ）である。
ピリドキサールリン酸を１．０質量％グルタミン酸ナトリウム水溶液中、下記表２の濃度で添加し、上記（Ａ）、（Ｂ）に準じて製麹した。
【００３３】
表２より、ピリドキサールリン酸を添加することにより、濃度依存的にＧＡＢＡの生成量が増加することが確認された。特にピリドキサールリン酸濃度０．５質量％においては、ピリドキサールリン酸無添加のものに比べて、１．８倍ものＧＡＢＡが生成した。また濃度０．５質量％までは生成量の増加が確認されたものの、これ以上濃度を高くしても、効果は大きく上がらないことがわかった。
以上より、ピリドキサールリン酸を添加することにより、ＧＡＤの働きが促進され、さらにＧＡＢＡ生成量が増加し、ピリドキサールリン酸の好ましい添加量は０．０１〜０．５質量％であることが確認された。
【００３５】
実施例１ 味噌
水煮した大豆１ｋｇに、試験例１又は４の麹５００ｇと、種水１３０ｍＬ、食塩２２０ｇをよく混合し、常温で１ヶ月醗酵させ、２種類の味噌を醸造した。
試験例１の米麹を使用した味噌▲１▼は、１００ｇ当たりのＧＡＢＡ含有量が４８ｍｇであったのに対し、試験例４の米麹を使用した味噌▲４▼は、１００ｇ当たりのＧＡＢＡ含有量が１５２ｍｇであった。
【００３６】
論文によると、米紅麹由来のＧＡＢＡを１日１０ｍｇ、又はパン酵母由来のＧＡＢＡを１日２０ｍｇ長期摂取すると、血圧安定効果があるとの報告がある。味噌汁一杯当たりに使用する味噌量は約１０ｇであることを考慮すると、味噌▲１▼を使用した場合、味噌汁一杯当たり４．８ｍｇしかＧＡＢＡを摂取できないのに対し、味噌▲４▼を使用した場合、味噌汁一杯当たり１５ｍｇ摂取することができる。つまり、味噌▲４▼であれば、一日に味噌汁を１杯飲むだけで、血圧安定効果が得られる。
【００３７】
このように麹の段階でＧＡＢＡを生成できれば、様々な用途に適用することができる。また、生成されたＧＡＢＡは高塩分濃度条件等で使用しても、減少しない。
【００３８】
【発明の効果】
以上説明したように、本発明によれば、麹原料を浸漬させる水を、グルタミン酸を含む溶液に変えることにより、γ−アミノ酪酸の含有量が多く、作業が簡単なγ−アミノ酪酸富化麹及び高塩分濃度食品の製造方法を得ることができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing γ-aminobutyric acid-enriched koji and foods having a high salt concentration, and more particularly to an improvement in the content of γ-aminobutyric acid and the working process.
[0002]
[Prior art]
[gamma] -Aminobutyric acid (GABA; [gamma] -Amino butyric Acid) is a non-protein amino acid, and is produced by decarboxylation of glutamic acid by the action of glutamate decarboxylase. GABA is not only a major inhibitory transmitter in the central nervous system of mammals, but also a blood pressure lowering effect, a tranquilizing effect, a renal function activating effect, a liver function improving effect, an obesity preventing effect, an alcohol metabolism promoting effect, a sequelae of stroke. It is a substance that has been shown to have many physiological effects, such as an improving effect on odor and a deodorizing effect.
[0003]
It is known that foodstuffs containing GABA exist in conventional foods, and examples thereof are as follows.
(1) After steaming the polished rice grains, red yeast spores are adhered to the surface, germinated at about 30 ° C., and cultured for about 7 days. GABA is accumulated.
{Circle around (2)} When the tea leaves are sealed in a sealed container at room temperature and nitrogen gas is fed, the glutamic acid present in the tea leaves is converted into GABA under the stimulation of the nitrogen gas.
{Circle around (3)} When germ is separated from germ rice and the germ is immersed in water at about 20 to 40 ° C. for 2 to 12 hours, glutamic acid in rice is converted into GABA as a preliminary stage of germination.
[0004]
However, since the examples of (1) to (3) are reactions that occur in connection with the metabolic reaction of the living body, they have a property that GABA is not generated in a certain amount or more required by the living body. In other words, its content was low.
[0005]
On the other hand, miso, soy sauce, and the like are produced using koji mold as follows.
Miso is produced by adding koji mold to rice, barley, or soybeans soaked and steamed, making koji, and mixing the koji and salt with steamed soybeans, and then brewing.
Soy sauce is produced by adding koji mold to immersed and steamed defatted soybeans and roasted and cracked wheat to make soy sauce koji, then adding salt water, brewing and pressing.
[0006]
In the above production, it is conceivable that glutamic acid in rice, wheat, or soybean may be converted to GABA by glutamate decarboxylase (GAD) present in Aspergillus during the brewing process. However, in the brewing process, since a large amount of salt is added as described above in order to prevent microbial contamination, the action of GAD is strongly inhibited, and after salt addition, the conversion reaction to GABA hardly occurs.
[0007]
Therefore, as a technique for producing GABA using koji mold, a technique of converting glutamic acid to GABA by adding a solution containing glutamic acid to koji obtained by culturing koji mold (Japanese Patent Laid-Open No. 10-165191). A technique has been developed in which koji is applied to a food material containing a large amount of glutamic acid, such as soybeans, to convert glutamic acid in the food material into GABA (Japanese Patent No. 3166077).
[0008]
[Problems to be solved by the invention]
However, both methods are methods of adding glutamic acid or a food material containing a large amount of glutamic acid after koji making to enrich GABA, and there is a disadvantage that the work is complicated because two steps are required.
The present invention has been made in view of such problems of the prior art, and has an object to provide a γ-aminobutyric acid-enriched koji having a high content of γ-aminobutyric acid and a simple operation, and a food having a high salt concentration. It is to provide a manufacturing method.
[0009]
[Means for Solving the Problems]
The present inventors have conducted intensive studies in order to achieve the above object, and found that a large amount of GABA can be produced simultaneously with koji making by changing the water in which the koji raw material is immersed into a solution containing glutamic acid, The present invention has been completed.
[0010]
That is, the first subject of the present invention is a method for producing γ-aminobutyric acid-enriched koji, comprising the following steps (A) and (B).
(A) A step of immersing a solution containing glutamic acid in a koji raw material and heating.
(B) After the step (A), a step of adding koji mold to make koji.
[0011]
In the above production method, it is preferable to add pyridoxal phosphoric acid to a solution containing glutamic acid.
In the above production method, the solution containing glutamic acid is preferably an aqueous solution of sodium glutamate.
[0012]
In the above production method, it is preferable that the concentration of glutamic acid is 0.1 to 5.0% by mass in the solution containing glutamic acid.
In the above production method, the concentration of pyridoxal phosphoric acid is preferably 0.01 to 0.5% by mass in the solution containing glutamic acid.
In the production method, the koji raw material is preferably one or more selected from rice, wheat, and soybean.
[0013]
A second subject according to the present invention is a method for producing a γ-aminobutyric acid-enriched food with a high salt content, which comprises the following steps (A) to (C).
(A) A step of immersing a solution containing glutamic acid in a koji raw material and heating.
(B) After the step (A), a step of adding koji mold to make koji.
(C) After the step (B), a step of brewing with a salt concentration of 5% by mass or more.
[0014]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of the present invention will be described.
The method for producing GABA-enriched koji according to the present invention is as follows.
(A) Step A solution containing glutamic acid is immersed in a koji raw material and heated.
[0015]
In the present invention, the koji raw material may be any of rice (including polished rice, germ rice, brown rice, etc.), bran, germ, bran, barley (including barley, wheat), soybean, and the like. In the present invention, it is particularly preferable to use rice, wheat, and soybeans.
[0016]
The solution containing glutamic acid to be immersed in the raw material is not particularly limited, but is preferably an aqueous solution of sodium glutamate. Thus, glutamic acid may be in the form of a salt. Further, the solution containing glutamic acid may be a kelp extract, a yeast extract, a protein hydrolyzate solution, or the like.
[0017]
By immersing the solution containing glutamic acid, GAD present in the koji mold added in the next step (B) can decarboxylate glutamic acid to produce GABA.
Further, even when immersed in water as usual, the same effect can be expected by immersing in a solution containing glutamic acid for a short time before heating or spraying a solution containing glutamic acid.
[0018]
The content of glutamic acid in the solution containing glutamic acid is preferably 0.1 to 5.0% by mass. If the amount is less than 0.1% by mass, the effects of the present invention may not be sufficiently exhibited. Further, if the content exceeds 5.0% by mass, no further effect can be expected.
[0019]
The immersion time varies depending on the raw material, but in the case of rice, it is preferably about 30 minutes to 8 hours. Heat after immersion. The heating method is not particularly limited, but is generally steamed. In the case of steaming, it is preferable to drain after immersion. The steaming time is the same as in the past and is not particularly limited, but is preferably about 1 to 2 hours.
[0020]
Further, it is preferable to add pyridoxal phosphoric acid to a solution containing glutamic acid. Since pyridoxal phosphate is a coenzyme of GAD, it can promote the action of GAD present in Aspergillus to be added in the next step (B) and produce more GABA.
[0021]
The content of pyridoxal phosphate in the solution containing glutamic acid is preferably 0.01 to 0.5% by mass. If the amount is less than 0.01% by mass, the function of the coenzyme may not be sufficiently exerted. Further, if the content exceeds 0.5% by mass, no further effect can be expected.
[0022]
The same effect can be expected by using a rice bran extract rich in vitamin B6 instead of pyridoxal phosphate. Vitamin B6 includes three types of compounds, pyridoxal, pyridoxine, and pyridoxamine.
[0023]
(B) Step After the step (A), koji mold is added to make koji.
In the present invention, aspergillus is a microorganism belonging to the genus Aspergillus, the genus Penicillium, the genus Mucor, the genus Rhizopus, the genus Monascus, the genus Absidia, and the carboxylate glutamic acid. (GAD) refers to bacteria that have no harm when eaten.
[0024]
The koji mold becomes rice koji, barley koji, soybean koji, or the like depending on the partner to be inoculated. The function of the koji mold to convert glutamic acid to GABA is due to GAD present in the koji mold, and the GAD causes the following reaction including substrate-specific decarboxylation.
COOH-CH 2 -CH 2 -CH ( NH 2) -COOH ( glutamic acid)
→ COOH-CH 2 -CH 2 -NH 2 (GABA) + CO 2
[0025]
The heat-treated koji raw material is cooled to about 35 ° C., koji mold is added, and the mixture is uniformly mixed to produce koji. During koji making, glutamic acid as a substrate and GAD as an enzyme and / or pyridoxal phosphate as a coenzyme can move with each other by stirring occasionally, increasing the chance of contact and enzymatic reaction. It is preferable to maintain the state that is performed. In addition, since koji mold is an aerobic bacterium, it is preferable to perform ventilation management to constantly supply fresh air by blowing compressed air.
[0026]
The koji making temperature is the same as the conventional one and is not particularly limited, but the temperature is preferably from 20 to 40 ° C, particularly preferably from 25 to 35 ° C. If the temperature is lower than 20 ° C., the reproductive ability of the koji mold may decrease. If the temperature exceeds 40 ° C., the koji mold may die.
The koji making time is the same as the conventional one and is not particularly limited, but is preferably 3 hours to 3 days.
[0027]
In the production method of the present invention, since GABA can be enriched in koji making, the operation is simple, and the time required for the production is the same as that of ordinary koji making.
Further, the GABA-enriched koji of the present invention can be made into an additive for GABA reinforcement which can be used for various foods by making it into a dry powder or liquid. In addition, by making granules or combining with other materials to make a beverage, a health-promoting food that can easily ingest GABA can be obtained. Even if such processing is performed, the generated GABA amount does not decrease.
[0028]
【Example】
Next, the present invention will be described in more detail with reference to examples, but the technical scope of the present invention is not limited to these examples. In addition, all compounding amounts are mass%.
Relationship between the concentration of sodium glutamate and the amount of GABA produced First, the relationship between the concentration of sodium glutamate and the amount of GABA produced was examined. The concentration of sodium glutamate is the concentration (% by mass) in the aqueous solution for immersion, and the amount of GABA produced is the amount produced (mg) in 100 g of koji.
[0029]
Koji making (A) 1 kg of polished rice is immersed in 1 L of an aqueous solution of sodium glutamate having the concentration shown in Table 1 or 1 L of water overnight, then drained and steamed for 1 hour.
(B) Cool down to 35 ° C., uniformly spray 0.3 g of seed koji (Higuchimoyashi BF1 No. TM ) and rub. This is koji-made under conditions of a temperature of 35 ° C. and a humidity of 90% or more. It is maintained on the way and is made into koji in 48 hours. This was cooled to 20 ° C.
[0030]
In Test Example 1, only glutamic acid contained in milled rice can be used, and the amount of GABA produced is not sufficient. However, it was confirmed that the addition of sodium glutamate increased the amount of GABA produced in a concentration-dependent manner. In particular, at a sodium glutamate concentration of 2.0% by mass, GABA was produced 3.3 times as much as that without sodium glutamate added. Further, since the amount produced at a concentration of 5.0% by mass did not increase compared to the amount produced at a concentration of 2.0% by mass, even if the concentration of sodium glutamate was further increased, the effect was not improved. all right.
From the above, it was confirmed that by immersing the solution containing glutamic acid in the koji raw material, the amount of GABA produced was increased, and the preferable concentration of glutamic acid was 0.1 to 5.0% by mass.
[0032]
Relationship between pyridoxal phosphate concentration and amount of GABA produced Next, the relationship between the concentration of pyridoxal phosphate, which is a coenzyme of GAD, and the amount of GABA produced was examined. The concentration of pyridoxal phosphate is the concentration (% by mass) in the aqueous solution for immersing rice, and the amount of GABA produced is the amount produced (mg) in 100 g of koji.
Pyridoxal phosphoric acid was added to a 1.0% by mass aqueous sodium glutamate solution at a concentration shown in Table 2 below, and koji was produced according to the above (A) and (B).
[0033]
From Table 2, it was confirmed that the addition of pyridoxal phosphate increases the amount of GABA produced in a concentration-dependent manner. In particular, at a pyridoxal phosphate concentration of 0.5% by mass, GABA was produced 1.8 times as much as that without pyridoxal phosphate. Although an increase in the amount of production was confirmed up to a concentration of 0.5% by mass, it was found that the effect was not significantly increased even if the concentration was further increased.
From the above, it was confirmed that the addition of pyridoxal phosphoric acid promoted the action of GAD, further increased the amount of GABA produced, and the preferable addition amount of pyridoxal phosphoric acid was 0.01 to 0.5% by mass. Was.
[0035]
Example 1 Miso 1 kg of soybeans boiled in water, 500 g of the koji of Test Example 1 or 4, 130 mL of seed water, and 220 g of salt were mixed well, fermented at room temperature for one month, and two types of miso were brewed. .
The miso (1) using rice koji in Test Example 1 had a GABA content of 48 mg per 100 g, whereas the miso (4) using rice koji in Test Example 4 contained GABA per 100 g. The amount was 152 mg.
[0036]
According to the paper, it is reported that long-term intake of 10 mg of GABA derived from rice red koji or 20 mg of GABA derived from baker's yeast per day has a blood pressure stabilizing effect. Considering that the amount of miso used per one cup of miso soup is about 10 g, when using miso (1), only 4.8 mg of GABA can be taken per miso soup, but when using miso (4) , 15mg per miso soup. In other words, in the case of miso (4), a blood pressure stabilizing effect can be obtained only by drinking one cup of miso soup a day.
[0037]
Thus, if GABA can be produced at the koji stage, it can be applied to various uses. The generated GABA does not decrease even when used under conditions of high salt concentration.
[0038]
【The invention's effect】
As described above, according to the present invention, by changing the water in which the koji raw material is immersed to a solution containing glutamic acid, the content of γ-aminobutyric acid is large, and And a method for producing a food with a high salt content.
Claims (7)
（Ａ） 麹原料に、グルタミン酸を含む溶液を浸漬させ、加熱する工程。
（Ｂ） （Ａ）工程後、麹菌を添加し、製麹する工程。A method for producing γ-aminobutyric acid-enriched koji, comprising the following steps (A) and (B):
(A) A step of immersing a solution containing glutamic acid in a koji raw material and heating.
(B) After the step (A), a step of adding koji mold to make koji.
（Ａ） 麹原料に、グルタミン酸を含む溶液を浸漬させ、加熱する工程。
（Ｂ） （Ａ）工程後、麹菌を添加し、製麹する工程。
（Ｃ） （Ｂ）工程後、塩分濃度５質量％以上とし、醸造する工程。A method for producing a γ-aminobutyric acid-enriched food with a high salt content, comprising the following steps (A) to (C).
(A) A step of immersing a solution containing glutamic acid in a koji raw material and heating.
(B) After the step (A), a step of adding koji mold to make koji.
(C) After the step (B), a step of brewing with a salt concentration of 5% by mass or more.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7666409B2 (en) | 2004-11-16 | 2010-02-23 | Kao Corporation | Low salt liquid seasoning with antihypertensive activity |
| US7727524B2 (en) | 2004-11-12 | 2010-06-01 | Kao Corporation | Low sodium liquid seasoning with anti-hypertensive activity |
| US7887868B2 (en) | 2004-11-12 | 2011-02-15 | Kao Corporation | Liquid seasoning |
| JP4815493B2 (en) * | 2005-12-27 | 2011-11-16 | シージェイ チェイルジェダン コープ． | Medium composition containing fermented gochujang, brewed soy sauce stock or acid-decomposed soy sauce stock, and method for producing γ-aminobutyric acid |
| JP2014054245A (en) * | 2012-08-10 | 2014-03-27 | Kikkoman Corp | Liquid koji and seasoning liquid |
| CN107136259A (en) * | 2017-05-05 | 2017-09-08 | 扬州大学 | A kind of production method of the wheat young tea leaves rich in gamma aminobutyric acid |
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| JPH10165191A (en) * | 1996-12-09 | 1998-06-23 | Kikumasamune Shuzo Kk | Production of gamma-aminobutyric acid by aspergillus oryzae |
| JPH11103825A (en) * | 1997-08-08 | 1999-04-20 | Tochigi Pref Gov | Production of food rich in gamma-aminobutyric acid using aspergillus oryzae |
| JP2000279108A (en) * | 1999-03-31 | 2000-10-10 | M & M:Kk | Rice enriched with gamma-aminobutyric acid and its processed food |
| JP2001054390A (en) * | 1999-08-17 | 2001-02-27 | Kikumasamune Shuzo Kk | Glutamate decarboxylase gene, vector, transformant obtained by using the same and its utilization |
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2002
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10165191A (en) * | 1996-12-09 | 1998-06-23 | Kikumasamune Shuzo Kk | Production of gamma-aminobutyric acid by aspergillus oryzae |
| JPH11103825A (en) * | 1997-08-08 | 1999-04-20 | Tochigi Pref Gov | Production of food rich in gamma-aminobutyric acid using aspergillus oryzae |
| JP2000279108A (en) * | 1999-03-31 | 2000-10-10 | M & M:Kk | Rice enriched with gamma-aminobutyric acid and its processed food |
| JP2001054390A (en) * | 1999-08-17 | 2001-02-27 | Kikumasamune Shuzo Kk | Glutamate decarboxylase gene, vector, transformant obtained by using the same and its utilization |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7727524B2 (en) | 2004-11-12 | 2010-06-01 | Kao Corporation | Low sodium liquid seasoning with anti-hypertensive activity |
| US7887868B2 (en) | 2004-11-12 | 2011-02-15 | Kao Corporation | Liquid seasoning |
| US7666409B2 (en) | 2004-11-16 | 2010-02-23 | Kao Corporation | Low salt liquid seasoning with antihypertensive activity |
| US8092795B2 (en) | 2004-11-16 | 2012-01-10 | Kao Corporation | Liquid seasoning |
| JP4815493B2 (en) * | 2005-12-27 | 2011-11-16 | シージェイ チェイルジェダン コープ． | Medium composition containing fermented gochujang, brewed soy sauce stock or acid-decomposed soy sauce stock, and method for producing γ-aminobutyric acid |
| JP2014054245A (en) * | 2012-08-10 | 2014-03-27 | Kikkoman Corp | Liquid koji and seasoning liquid |
| CN107136259A (en) * | 2017-05-05 | 2017-09-08 | 扬州大学 | A kind of production method of the wheat young tea leaves rich in gamma aminobutyric acid |
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| JP4657568B2 (en) | 2011-03-23 |
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