JP2006025669A - Method for producing beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing beverage containing lactic fermentation fruit juice or lactic fermentation vegetable squeezed liquid, having high GABA content and excellent in flavor for performing lactic fermentation without any problem even in fruit juice or vegetable squeezed liquid with the use of lactic acid bacteria capable of producing GABA. <P>SOLUTION: This method for producing the beverage comprises adding lactic acid bacteria having γ-aminobutyric acid (GABA) producing ability to the raw material of the beverage. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a beverage containing γ-aminobutyric acid (hereinafter abbreviated as GABA depending on the context) in a high concentration and a method for producing the same.

  In mammals, GABA is an inhibitory neurotransmitter that exists mainly in the brain and spinal cord. Its physiological effects increase the brain's blood volume and enhance the metabolic function of the brain, and the vasomotor center of the spine. It has been reported to lower blood pressure by acting to lower blood pressure, suppress secretion of vasopressone, an antidiuretic hormone, dilate blood vessels, and is also used as a medicine for the purpose of stimulating brain metabolism. GABA is an amino acid that is widely distributed in nature, and is produced by decarboxylation of L-glutamate by the action of glutamate decarboxylase (GAD) enzyme possessed by microorganisms and animals and plants. GABA is a non-protein constituent amino acid, but as mentioned above, it has an important function in the living body, and has recently attracted attention as a functional food material effective for the prevention of hypertension, and various GABA-containing foods have been developed. Has been done. For example, germinated rice in which rice germ is anaerobically treated to increase the GABA content, and green tea in which tea leaves are anaerobically treated to increase the GABA content are commercially available.

  On the other hand, as a method for producing a food enriched with GABA using microorganisms, a method of obtaining a fermented food containing GABA by adding glutamic acid (salt) to milk and culturing lactic acid bacteria (Patent Document 1), or glutamic acid ( A method of producing a food material enriched with GABA by allowing yeast or chlorella cell lysate to act on sodium) (Patent Document 2), a method of generating GABA by the decarboxylase action of lactic acid bacteria in fermented milk products (Patent Document 2) Reference 3), there is a method for producing GABA-containing fermented milk by ingesting lactic acid bacteria after protease treatment of dairy products (Patent Document 4).

Japanese Unexamined Patent Publication No. 7-227245 Japanese Patent Laid-Open No. 9-238850 JP-A-10-295394 JP 2001-120179 A Japanese Unexamined Patent Publication No. 1-179646 JP 05-084066 A Japanese Patent Laid-Open No. 06-062814

  So far, many patents have been issued regarding GABA-enriched foods, but no GABA-enriched examples have been found in fruit and vegetable juices. In addition, in the past cases, the amount of GABA produced is small and not efficient, so it cannot be said that it is sufficient for practical use. In the present invention, from the viewpoint of safety as a food / beverage, it was considered appropriate to produce GABA from glutamic acid in the raw material of the beverage using microorganisms conventionally used in food production. However, when lactic acid bacteria are used as microorganisms, polyphenols suppress lactic acid fermentation in fruit juice, and it has been considered difficult to perform lactic acid fermentation only with fruit juice as a method for high GABA production. So far, in Patent Document 5, lactic acid fermentation has been carried out in a mixture of a pH-adjusted fruit processed product and a dairy product. In Patent Document 6, the development of a novel lactic acid bacterium that is less susceptible to the bacteriostatic action of fruit juice. Although lactic acid bacteria are entrapped and immobilized with a polysaccharide gel to ferment fruit juice, none of them is a satisfactory method. Therefore, the present invention aims to produce GABA with a high conversion rate in a short time from glutamic acid in the raw material of the beverage by the action of lactic acid bacteria, and to provide a beverage containing a high content of GABA. Searched.

  The present invention searches for lactic acid bacteria that produce lactic acid by high-concentration lactic acid fermentation in fruit juice, produces a large amount of GABA, and does not impair the flavor and characteristics of the juice after lactic acid fermentation (initial pH, fermentation Temperature, fermentation time, fruit juice reduction rate, initial acidity, and amount of lactic acid bacteria added). If the glutamic acid content of GABA substrate is low in the fruit juice, we decided to add glutamic acid, but we selected lactic acid bacteria with a high GABA conversion rate so that glutamic acid remaining in the fruit juice after fermentation does not change the taste of the raw material. The addition amount was set.

  As a result, we found lactic acid bacteria that produce GABA by lactic acid fermentation without problems even in the fruit juice, and further set the initial pH, fermentation temperature, fermentation time, juice reduction rate and initial acidity, and the amount of added sodium glutamate. As a result, fruit juice and vegetable juice with high GABA content can be obtained efficiently, and the present invention has been completed.

  That is, this invention is a manufacturing method of the drink characterized by adding the lactic acid bacteria which have (gamma) -aminobutyric acid raw performance to the raw material of a drink.

  Examples of the lactic acid bacteria having the ability to produce γ-aminobutyric acid include lactic acid bacteria belonging to Lactobacillus brevis, and examples of beverage materials include fruit juice or vegetable juice.

Furthermore, the present invention includes a method for producing the beverage, wherein glutamic acid and / or a salt thereof is further added to the raw material of the beverage at 5 w / v% or less.
Furthermore, the present invention is a beverage obtained by the production method described above.

  By using lactic acid bacteria capable of producing GABA, lactic acid fermentation can be performed without problems even in fruit juices and vegetable juices, and beverages containing lactic acid fermentation fruit juices and lactic acid fermentation vegetable juices with high GABA content and excellent flavor are produced. I was able to. And since this drink can ingest GABA safely and in high concentration, and also has high palatability, it can be easily ingested on a daily basis, and an active health maintenance effect can be expected.

Hereinafter, the method for producing the GABA-enriched fruit juice of the present invention will be described in detail.
The lactic acid bacteria used in the present invention may be any kind that produces GABA in fruit juice or vegetable juice, but growth and lactic acid fermentation were observed in the fruit juice rich in polyphenols, and the bacterial species producing GABA were searched. The results are shown in Table 1.

  In Table 1, among the 11 lactic acid bacteria strains, Lactobacillus paracasei subsp. Lactobacillus brevis NBRC-12005 was the only strain that produced high yields. Table 1 shows the clear (transparent) type mandarin orange juice (9 Bx) to make it easier to confirm the growth of lactic acid bacteria, and 2% of each type of lactic acid bacteria pre-cultured with 0.5% sodium glutamate without pH adjustment Fermented at 30 ° C for 2 days after mass inoculation. Cell growth was determined by measuring the turbidity of the resuspension of the collected cells in water at 650 nm. From these results, in order to produce GABA in fruit juice and vegetable juice, those belonging to Lactobacillus brevis (Lactobacillus brevis) are particularly desirable. 3960), NBRC-12005 (formerly IFO-12005) and the like.

  It is desirable to use a pre-cultured lactic acid bacterium. The preculture is not particularly limited as long as it is a medium in which lactic acid bacteria can grow. The preculture may be stationary culture or shaking culture, but it requires 1 day at 30 ° C. The pre-cultured lactic acid bacteria suspension can be used as it is, but in the case of a medium other than fruit juice, such as YPD medium, the fruit juice is collected and washed to prevent the flavor derived from the medium from transferring to the product. It is desirable to inoculate the raw material. The amount of pre-cultured lactic acid bacteria added to the raw material is desirably 0.5% or more when the raw material is Unshu mandarin orange juice, and no significant change was observed in the amount of GABA produced even after inoculation of 2.0% (see FIG. 1). ). However, GABA production decreased with 0.1% inoculation. In FIG. 1, the raw material is Unshu mandarin orange juice (9 ° Bx) and statically cultured at 30 ° C. for 2 days. The types of fruit juice and vegetable juice are not limited, and any fruit or vegetable can be used as a raw material. Fig. 2 shows the GABA content after inoculating lactic acid bacteria NBRC-12005 into various fruit juices and vegetable juices and lactic acid fermentation. FIG. 2 shows various beverages obtained by adjusting each raw material to pH 4.2 and adding sodium glutamate 0.5% as a raw material, followed by stationary culture at 30 ° C. for 2 days. It is desirable not to adjust the pH in order to make use of the flavor of the raw material, but since the glutamate decarboxylase possessed by Lactobacillus brevis is inhibited in the neutral pH range, inoculation with lactic acid bacteria to enhance GABA production efficiency It is preferable to adjust the pH at the time to an acidic range, for example, pH 3.5 to pH 6.0. However, in the case of citrus fruit juice having a high acidity, pH adjustment is not necessarily required (Example 2). The substance used for pH adjustment is not limited to a specific type as long as it is recognized as a food additive. Examples include citric acid and citrate or sodium bicarbonate. In the case of the above-mentioned lactic acid bacteria, the fermentation temperature and fermentation time are 20 to 40 ° C. for 1 to 3 days. Lactic acid fermentation and GABA production are observed, but preferably 25 to 30 ° C. for 2 days (see FIG. 3). In FIG. 3, the raw material was Wenzhou orange juice (9 ° Bx).

  Moreover, since the effect by this lactic acid fermentation becomes difficult to obtain in fruit juice raw materials and vegetable juice liquid raw materials having a low free glutamic acid content, glutamic acid and / or a salt thereof as a substrate for GABA may be added to cause lactic acid bacteria to act. . The addition amount is not particularly limited, but an addition amount capable of converting 100% of lactic acid bacteria is desirable so that glutamic acid remaining without being converted to GABA by lactic acid bacteria does not affect the flavor derived from the raw material. In addition, fruit juice and vegetable juice are usually divided into clear (transparent) type and turbid type, but when using the turbid type, 0.2% glutamic acid addition amount is suitable for the fruit juice, and when using the clear type A 0.5% addition amount was suitable (see FIG. 4). The turbid type is considered to be subject to fermentation inhibition due to higher polyphenol content, and the clear type is more suitable in terms of GABA production efficiency. In FIG. 4, the raw material is Unshu mandarin orange juice (9 ° Bx), which is cultured at 30 ° C. for 2 days. Furthermore, fruit juice usually has a process of reducing the concentrated liquid to make a beverage, but it is not limited to either concentrated liquid or diluted reduced liquid as a raw material for lactic acid fermentation, but GABA production efficiency decreases when the sugar content is high In the case of turbid orange juice, about Bx 10 is preferable (see FIG. 5). On the other hand, the clear type showed good GABA production efficiency even when the sugar content was Bx 18. In addition, FIG. 5 uses static mandarin orange juice as a raw material, and is statically cultured at 30 ° C. for 2 days.

  The main culture may be either stationary or agitation, but stationary culture or gentle agitation culture is advantageous in that it prevents scattering of raw material aroma. In such a fermentation process, lactic acid bacteria grew more than 15 times the number of viable bacteria on the second day of fermentation with Unshu mandarin orange raw material, and GABA was enriched more than 4 times by the action of the lactic acid bacteria (see FIG. 6). ). In FIG. 6, the raw material is Wenzhou mandarin orange juice (9 ° Bx), inoculated with a 1% amount of cells and cultured for a predetermined number of days. Moreover, although the said lactic acid bacteria are considered to be heterotype, the production | generation of ethanol was not seen by fermentation.

  The method for finishing the lactic acid fermentation liquor thus obtained as a final beverage product is not particularly limited, and ordinary methods are used. For example, the taste and aroma can be adjusted by the addition of a fragrance and a sweetener, the use of a low acid raw material, a blend with a high sugar raw material or a turbid type. Moreover, the method which does not become a living microbe containing type can also be selected by passing through a sterilization process.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, the technical scope of this invention is not limited to these Examples.

Example 1
YPD medium (glucose 4%, polypeptone 1%, Yeast extract 0.5%, KH ₂ PO ₄ 0.5%, MgSO ₄ 7H ₂ O 0.2%, sterilized with lactic acid bacteria Lactobacillus NBRC-12005 (IFO-12005) at 121 ° C for 15 minutes, Wako Pure Chemical Industries, Ltd. (adjusted to pH 4.2) was inoculated into 10 ml, and statically cultured at 30 ° C. for 1 day. The culture was collected by centrifugation (3000 rpm, 5 minutes) and resuspended in sterile water to obtain lactic acid bacteria used in the following examples.

Example 2
After adjusting Wenzhou mandarin orange juice to 9 ° Bx, 100 ml of fermentation raw materials for the following three test sections were prepared. There is no sterilization treatment. The following raw materials A to C were prepared. A: pH is not adjusted and sodium glutamate is not added, B: pH is not adjusted, 0.2 g of sodium glutamate is added, C: pH is adjusted to 4.2 with sodium bicarbonate, and 0.5 g of sodium glutamate is added. 1 ml of lactic acid bacteria resuspension was inoculated into the raw material of each test section. Static culture was performed at 30 ° C. for 2 days. After fermentation, it was sterilized at a temperature of 80 ° C., and lactic acid fermentation GABA-enriched fruit juice was obtained. Table 2 shows pH values before and after fermentation, titratable acidity, glutamic acid concentration, and GABA concentration. Titration acidity was indicated by the amount (ml) of 0.1M NaOH required to titrate 1 ml of sample.

Comparative Example 1
As a comparative test, Unshu orange juice concentrate was fermented according to the conditions of Example 2C using lactic acid bacteria Lactobacillus NBRC-12004 (IFO-12004) prepared by the same method as in Example 1. The GABA concentration in this case is shown in Table 2.

Example 3
After adjusting the spinach concentrated juice to 3 ° Bx, 100 ml of fermentation raw materials for the following 4 test sections were prepared. There is no sterilization treatment. A: No pH adjustment, no sodium glutamate added, B: Citric acid adjusted to pH 4.2 with no sodium glutamate added, C: No pH adjusted, 0.5 g sodium glutamate added, D: Citric acid adjusted to pH 4.2 0.5 g of sodium glutamate is added. 1 ml of lactic acid bacteria resuspension was inoculated into the raw material of each test section. Static culture was performed at 30 ° C. for 2 days. After fermentation, it was sterilized at a temperature of 80 ° C. to obtain lactic acid fermented GABA-enriched vegetable juice. Table 2 shows pH values before and after fermentation, titratable acidity, glutamic acid concentration, and GABA concentration.

The figure which shows the influence on the GABA production amount of the addition amount of lactic acid bacteria. The figure which shows the increase amount of the GABA amount by fermentation in various drinks. The figure which investigated the influence on the production amount of GABA of fermentation temperature. The figure which shows the change of the addition amount of glutamic acid sodium, and the amount of GABA in fruit juice. The figure which shows the relationship between the fermentation initial Bx of a fruit juice raw material, and the production amount of GABA. The figure which shows the lactic acid bacteria viable count and the amount of GABA in fruit juice.

Claims (5)

  A method for producing a beverage, comprising adding a lactic acid bacterium having a γ-aminobutyric acid-producing ability to a beverage raw material.   2. The method for producing a fruit juice drink according to claim 1, wherein the beverage material is fruit juice or vegetable juice.   The method for producing a beverage according to claim 1 or 2, wherein glutamic acid and / or a salt thereof is added to the beverage material in an amount of 5 w / v% or less.   The method for producing a beverage according to any one of claims 1 to 3, wherein the lactic acid bacterium having γ-aminobutyric acid-producing ability is a lactic acid bacterium belonging to Lactobacillus brevis.   A beverage obtained by the production method according to any one of claims 1 to 4.

Images