JP2008212011A - METHOD FOR PRODUCING gamma-AMINOBUTYRIC ACID, METHOD FOR PRODUCING FOOD OR FOOD MATERIAL, AND THE FOOD OR FOOD MATERIAL - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To produce a food and a food material that can withstand long-term preservation, maintain stable γ-aminobutyric acid conversion and generation capacity, as well, as can be ingested and have a high γ-aminobutyric acid content. <P>SOLUTION: A method for producing γ-aminobutyric acid comprises subjecting beans to water absorption and grinding the beans to give a treated material; mixing the treated material with glutamic acid, a glutamate or one or a plurality of food materials containing them; and carrying out an enzyme reaction by means of an enzyme contained in the biological tissues of the beans. Since beans maintain γ-aminobutyric acid formation ability from glutamic acid at a high level, even after a lapse of long-term preservation at normal temperature, the method is suitable for producing a food and a food material rich in γ-aminobutyric acid. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing γ-aminobutyric acid, a method for producing a food or food material rich in γ-aminobutyric acid, and a food and food material rich in γ-aminobutyric acid.

γ-Aminobutyric acid is an amino acid that is abbreviated as GABA. GABA is a protein non-constituent amino acid widely distributed in animals and plants, and is produced by decarboxylation of glutamic acid by an enzyme reaction of glutamic acid decarboxylation using vitamin B ₆ as a coenzyme. At this time, one molecule of γ-aminobutyric acid is generated from one molecule of glutamic acid.

  γ-Aminobutyric acid is known as a neurotransmitter having an inhibitory action in vivo and has attracted attention for its functionality such as an antihypertensive action. According to the Ministry of Health, Labor and Welfare Food Safety Commission, the recommended daily intake of γ-aminobutyric acid in specified health foods is 10 mg, 20 mg, and rarely 80 mg depending on the item. No problems have been reported with long-term overdose. In addition, as a pharmaceutical for medical use, it has been reported that even if the daily dose of γ-aminobutyric acid is 3 g, no side effects are caused by long-term administration (Procedure of the 31st meeting of the Food Safety Committee of the Ministry of Health, Labor and Welfare, Heisei Heisei) February 5, 2016).

  As a method for producing and enriching γ-aminobutyric acid in foods, conventionally, glutamic acid and glutamic acid decarboxylase that are endogenous to living bodies, which are raw materials for processing, have been used. Examples of the food produced by the method include Gabalon tea obtained by anaerobic treatment of tea leaves from the Ministry of Agriculture, Forestry and Fisheries Vegetable and Tea Experiment Station (Japan Agricultural Chemical Society, Vol 61, No 11, 1449-1451, 1987, (Kaisho 63-103285). However, this Gabalon tea dry matter contains 250 mg of γ-aminobutyric acid per 100 g. However, when tea is used, the content of γ-aminobutyric acid per 100 ml is only about several mg in tea as a leachate.

  Japanese Patent No. 2590423 discloses that glutamic acid decarboxylase is allowed to act on glutamic acid present in the germ portion by subjecting the germ portion of rice to water absorption and the like to produce and enrich γ-aminobutyric acid. . The optimum condition in this method is a content of γ-aminobutyric acid of 400 mg per 100 g of germ. However, when viewed as food, germs, which are rice sugar, have many flavors and manufacturing difficulties. In addition, the content of γ-aminobutyric acid in germinated brown rice that is widely distributed as a product is around 15 mg per 100 g, and the intake of γ-aminobutyric acid when cooked and cooked as rice is further reduced.

  A method of darkly treating fresh “soybean bean sprouts” in a closed container saturated with carbon dioxide for 18 hours (food industry, 36,916, 1989) and fresh tomatoes in an oxygen-free atmosphere with nitrogen gas or carbon dioxide at 20 ° C. A method (JP-A-4-51878) for converting endogenous glutamic acid into γ-aminobutyric acid at ˜35 ° C. for 10 to 25 hours is disclosed. However, with respect to the amount of γ-aminobutyric acid produced, the former is a maximum of 140.8 mg per 100 g of fresh cotyledon portion and the latter is 35 mg per 100 g of juice. In this case, about 100 g of fresh cotyledon portion of the former requires about 150 fresh bean sprouts as a raw material, and the rapid loss of γ-aminobutyric acid produced unless an inert treatment such as rapid boiling is subsequently performed. Therefore, it lacks practicality.

  Japanese Patent Application Laid-Open No. 2005-117882 discloses a method of producing γ-aminobutyric acid by high-pressure treatment of brown rice, but the amount of γ-aminobutyric acid produced is only 21 mg per 100 g of dry matter.

  Japanese Patent No. 2891296 describes that γ-aminobutyric acid is produced by giving glutamic acid to fresh chlorella of microalgae or living yeast that is a microorganism. The amount produced at this time reached 600 mg to 1000 mg per 100 g of the dry powder of the reaction finished solution.

  In Japanese Patent Application Laid-Open No. 2002-281922 and Japanese Patent Application Laid-Open No. 11-151072, in the case of hydrotreating pulverized seeds of cereals and leguminous crops (cereals), which are seeds of gramineous crops, protease is separately added from the outside. In addition, it is described that γ-aminobutyric acid is produced when the ground product is partially decomposed.

  Japanese Patent Application Laid-Open No. 3-224467 discloses a method for converting newly added glutamic acid into γ-aminobutyric acid by glutamic acid decarboxylase in fresh tomato, and the amount produced is 32 mg per 100 g of juice. It's just a stop.

  In JP-A-3-224467 and JP-A-3-236766, select one or more of fresh vegetables such as immature tomato, pumpkin (including pumpkin skin), carrot and radish, and add glutamic acid. However, a method of converting and producing γ-aminobutyric acid by glutamate decarboxylase contained in these fresh products is described. This conversion reaction is carried out at 5 ° C. to 50 ° C., preferably at a normal temperature range of 15 ° C. to 30 ° C., and by maintaining the pH at 3.5 to 7.5, preferably 4.0 to 6.0. Production amounts are shown to reach 47 mg per 100 g of immature tomato juice, 150 mg per 100 g of pumpkin juice and 49 mg per 100 g of a mixture of equal amounts of immature tomato, pumpkin and carrot.

  Japanese Patent Laid-Open No. 2001-252091 discloses a reaction in which a predetermined amount of glutamic acid is added to a slurry obtained by diluting fresh western pumpkin pulverized product with water and converted into γ-aminobutyric acid by glutamic acid decarboxylase in the fresh western pumpkin. It is described that 95% or more of the added glutamic acid is finally converted to γ-aminobutyric acid (batch reaction). At this time, the reaction system is preferably maintained at a normal temperature range of 15 ° C. to 25 ° C., and the pH suitable for the reaction is 5.0 to 6.0, so that the pH of the slurry rises to 6.0 to 6.2. It is necessary to add new glutamic acid to lower the appropriate pH, and after adding a predetermined amount of glutamic acid, it is necessary to keep it until the pH spontaneously rises to 6.2 to 6.5. It is troublesome to adjust.

  In the above Japanese Patent Laid-Open No. 2001-252091, continuous batch processing is performed in which 15 g (or 22 g) of glutamic acid is dividedly added to 650 g of a slurry prepared by diluting 150 g of freshly crushed pumpkin with water 4.33 times. At this time, since the pH suitable for the reaction is 5.0 to 6.5, preferably 5.6 to 6.0, new glutamic acid is added when the pH of the slurry rises to 6.0. Furthermore, by retaining at room temperature, most of the glutamic acid is converted to γ-aminobutyric acid 15 or 30 hours after the start of the reaction. In this method, the amount of γ-aminobutyric acid per 100 g of the dry powder of the slurry is 20.3 g (or 44.7 mg).

On the other hand, when 15 g (or 22 g) of glutamic acid is added at a time and the reaction is performed for 15 hours or 30 hours, the final production amount of γ-aminobutyric acid stops at 5.1 mg (or 7.4 mg) per 100 g of dry powder. . From this, it is surmised that the amount of γ-aminobutyric acid produced from glutamic acid in the batch reaction with the slurry is not at a high level. In addition, in this method, it is necessary to consider the risk of microbial contamination due to the conversion being performed for 15 hours to 30 hours at room temperature, and there is a problem that reaction management is difficult.
Japanese Patent Laid-Open No. 11-151072 JP 2002-281922 A

  Among lifestyle-related diseases, hypertension is not only a large number of patients, but the number of patients will increase in the future due to the progress of aging. Dietary therapy, which is a balanced diet among the treatment of hypertension, is very important, and it is effective to use foods that are rooted in the traditional diet of Japanese people and foods made from a variety of food ingredients. It is. By containing γ-aminobutyric acid in these foods and food materials, it becomes effective against hypertension. In this case, the higher the content of γ-aminobutyric acid in the food and the food material, the more effective, and there is a merit that the use can be expanded.

  However, in the above-described conventional technology, the amount of glutamic acid in the living body is low when it is stimulated by water absorption or anaerobic treatment and converted into γ-aminobutyric acid using glutamic acid decarboxylase in the living body. It has become. Moreover, the preparation method as a foodstuff consists of a several process, and there exists a problem which is hard to apply to manufacture of a foodstuff or a foodstuff material.

  On the other hand, the conventional method of adding new glutamic acid from the outside or glutamic acid and glutamate and converting it into γ-aminobutyric acid by in vivo glutamic acid decarboxylase is a fresh vegetable such as brown rice germ, pumpkin, tomato, carrot, etc. The enzyme source. Even if they exhibit a certain level of conversion production capability, they are susceptible to oxidative degradation and are not suitable for long-term storage and freezing storage in the fresh state where they produce a strange odor. Therefore, the enzyme source is extremely seasonal and has a problem of poor versatility as a stable supply source. Furthermore, when such an enzyme source is used for processing, the taste, color, and fragrance are also unique, so some refining is required to expand the application as a food material.

  The present invention has been made in consideration of such conventional problems, maintains a stable ability to produce γ-aminobutyric acid withstand long-term storage, is ingestible, and has a high level. It is an object of the present invention to provide a method for producing γ-aminobutyric acid and a method for producing a food or food material using a glutamic acid decarboxylase source having the ability to convert. Moreover, an object of this invention is to provide the foodstuff or foodstuff material obtained by this.

  The present inventors screened enzyme sources in order to solve the above problems, and found that beans are enzyme sources that meet the screening requirements. As a result of examining the conversion production conditions, the slurry obtained by adding water to the pulverized beans is in the range of low temperature 5 ° C. to medium temperature 40 ° C., and pH is in the range of acidic 2.5 to weak alkaline 8.0. When the conversion reaction was carried out, a phenomenon was found in which γ-aminobutyric acid was converted and produced at a high efficiency of 90% in a batch reaction of only 4 hours from glutamate sodium glutamate depending on the kind of bean.

  The reaction mixture or food material obtained in this way was appropriately dried, seasoned, etc., and subjected to a sensory test. The taste, coloration and flavor were less affected by the raw materials and were suitable as a product. It was confirmed that That is, the present invention includes the following inventions.

  In the method for producing γ-aminobutyric acid according to the first aspect of the present invention, a processed product obtained by water-absorbing and crushing beans is mixed with one or more of glutamic acid, glutamate, or a food material containing them, and It is characterized by performing an enzyme reaction with an enzyme contained in the living tissue. Here, containing these means what contains a gratamic acid and glutamate.

  Invention of Claim 2 is a manufacturing method of (gamma) -aminobutyric acid of Claim 1, Comprising: The said enzyme reaction is performed on the conditions of 5-40 degreeC and pH 2.5-8.0. .

  Invention of Claim 3 is a manufacturing method of (gamma) -aminobutyric acid of Claim 1, Comprising: After making the said beans swell by water absorption and grind | pulverizing, it is used for the said enzyme reaction as a slurry.

  Invention of Claim 4 is a manufacturing method of (gamma) -aminobutyric acid of any one of Claims 1-3, Comprising: The said beans use dry beans, It is characterized by the above-mentioned.

  The method for producing a food or food material according to claim 5 is characterized by mixing one or more of glutamic acid, glutamate, or a food material containing these with a processed product obtained by water-absorbing and crushing beans. A food or food material rich in γ-aminobutyric acid is produced by performing an enzyme reaction with an enzyme contained in the living tissue. Here, containing these means what contains a gratamic acid and glutamate.

  Invention of Claim 6 is a manufacturing method of the foodstuff or food material of Claim 5, Comprising: The said enzyme reaction is performed on the conditions of 5-40 degreeC and pH 2.5-8.0. .

  The invention according to claim 7 is the method for producing a food or food material according to claim 5, wherein the beans are swollen by water absorption and pulverized, and then used as a slurry for the enzyme reaction.

  Invention of Claim 8 is a manufacturing method of the foodstuff or foodstuff material of any one of Claims 5-7, Comprising: The said beans use dry beans, It is characterized by the above-mentioned.

  The food or food material of the invention according to claim 9 is obtained by the method according to any one of claims 5 to 8.

  According to the production method of the present invention, beans that retain a high level of ability to produce γ-aminobutyric acid from glutamic acid even when stored at room temperature for a long period of time are used, and a glutamic acid source is added to a slurry containing pulverized beans. Since it mixes and performs an enzyme reaction, (gamma) -aminobutyric acid and the foodstuff and food material containing this can be manufactured stably. In addition, according to the food or food material of the present invention, the content of γ-aminobutyric acid is high, which is useful, and further, the color, odor, and taste derived from the enzyme source are less affected.

  In the present invention, dried beans, which is a storage form of beans, are immersed in purified water for 6 to 20 hours at room temperature depending on the variety and subjected to water absorption treatment. Then, when the weight reaches 2 to 2.5 times the weight at the start of water absorption, drain the water once and mix the one or more beans with a mixer, chopper, Waring blender, etc. To be treated. The treated product is slurried with water, and a predetermined amount of glutamic acid, which is a raw material of γ-aminobutyric acid, or glutamic acid and glutamate (for example, sodium glutamate) is added to the treated product or slurry, and the temperature is set to 5 ° C. to 40 ° C. A range of 10 ° C., preferably 10 ° C. to 35 ° C., and a pH of 2.5 to 8.0, preferably 3.5 to 6.5. An enzymatic conversion reaction of glutamic acid or glutamic acid and glutamate to γ-aminobutyric acid is performed.

  In this case, in addition to glutamic acid or glutamic acid and glutamate, natural foods containing glutamic acid such as peptone and various extracts and processed food materials may be added.

  In addition, if necessary, a slurry of beans or a slurry to which water has been added is previously added to the acidulant or vinegar, citric acid, tartaric acid, succinic acid, lactic acid, acetic acid, various fruit juices, fermented acetic acid bacteria, fermented lactic acid bacteria, fermented milk Use to adjust the pH or adjust the temperature.

  Depending on the type of bean, 90% of the glutamic acid can be converted to 90% by conversion from sodium glutamate after the start of the enzymatic reaction within 4 hours. In particular, in white flower beans, γ-aminobutyric acid that reaches 81% in terms of molar ratio is converted from sodium glutamate within a short period of 2 hours after the start of the enzyme reaction. The conversion rate further increases until 4 hours after the start of the reaction, reaching 90% for white flower beans.

  The bean-derived seed coat, cotyledon, germ, and residues derived therefrom are removed by centrifuging and / or filtering the bean slurry obtained as described above. As a result, a recovered liquid containing a high concentration of γ-aminobutyric acid can be obtained, and further, treatments such as heating, drying and seasoning are performed. Thus, a γ-aminobutyric acid-rich food or food material containing a large amount of γ-aminobutyric acid is obtained.

  In this case, the slurry of beans may be directly heated, dried, seasoned, or the like without being centrifuged or filtered, and may be a food or food material containing a large amount of γ-aminobutyric acid.

  All kinds of beans can be used as the beans used in the present invention. Of these, Taisho gold, North Sea gold, Fuku platinum time, Daifuku, tiger bean, Ginte defeat, Himete defeat, Fuku grain medium length (red bean), safflower beans (white flower beans, purple flower beans), white Green beans such as geito, red beans, and white beans, and soybeans are foods or food materials containing γ-aminobutyric acid at high concentrations, and can be used favorably. In particular, at the time of Taishokin, tiger bean, red bean, white flower bean and purple flower bean are foods or food materials containing higher concentrations of γ-aminobutyric acid, and by using them in the present invention, even better effects can be obtained.

  Dry beans, which are a form of beans, are stored after harvesting after drying, threshing and selection. In the present invention, dried beans that have been stored at room temperature for 1 to 6 years after harvesting are used to absorb water up to a predetermined weight, and thereafter, whole grains are pulverized and slurried, and a predetermined amount of sodium glutamate is added to this processed product. A conversion production reaction to γ-aminobutyric acid is carried out under predetermined temperature and pH conditions. As a result, the production of γ-aminobutyric acid is observed in all beans. In particular, in Taishokin, tiger beans, white flower beans, purple flower beans, etc., high concentration production of γ-aminobutyric acid was confirmed. Especially in purple flower beans, 90% of the enzyme activity at the beginning of harvesting even after 5 years after harvesting. Super activity was maintained. This indicates that beans are excellent enzyme sources that can maintain glutamate decarboxylase well over time and withstand long-term storage even at room temperature storage.

  The food material and food of the present invention contain a high concentration of γ-aminobutyric acid, and a small amount to the food or food material of the present invention is small even in light of the daily intake standard amount for food for specific health which is the opinion of the Ministry of Health, Labor and Welfare. A small amount is sufficient, and it can be widely used for food in general.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

(Example 1)
Various dried beans are absorbed with purified water at room temperature for 4 to 20 hours depending on the varieties. When the weight reaches 2 to 2.5 times the weight at the start of water absorption, draining and pulverizing the whole powder are performed. did. To this treated product, purified water, 50 mM buffer solution and 106.9 mM sodium glutamate · 1H ₂ O (MSG) were added, and an enzyme conversion reaction was performed at 25 ° C. and pH 5.0 for 2 hours.

  For comparison, fresh tomato and fresh western pumpkin were used as slurry or paste. As described in JP-A-3-236663 and JP-A-2001-252091, the pH and temperature conditions are such that the temperature is 15 to 30 ° C. and the pH is 5.0 to 6.0.

  After completion of the reaction, the concentration of γ-aminobutyric acid contained in the slurry or paste is changed to two kinds of enzymes, GABA tanaminase (EC 2.6.1.19) and succinic semidehydrated dehydrogenase (EC 1.2.1.16). It was measured using an enzyme method (Phytochemistry. Vol44.No6.1007-1009.1997) coupled with The results are shown in Table 1. As a comparative example, a Western pumpkin was used.

(Example 2)
The same treatment as in Example 1 was performed using beans that were passed 1 and 6 years after harvest, and converted to γ-aminobutyric acid (GABA) under the above-mentioned sodium glutamate · 1H ₂ O (MSG) concentration, temperature, and pH conditions. Conversion production reaction was performed. The γ-aminobutyric acid concentration in the reaction product was measured based on Example 1. The results are shown in Table 2.

(Example 3)
In this example, a liquid food material that was rich in γ-aminobutyric acid and could be used as a seasoning, soy sauce, or the like was prepared. That is, a liquid food material rich in free amino acids was prepared by subjecting defatted soybeans to hydrochloric acid decomposition and subsequent neutralization treatment. This liquid food material was diluted 1/3, 1/2 and 2/3 with purified water to obtain a diluted food material of 1000 g. Then, 200 g of purple flower beans swelled with purified water at room temperature, drained and crushed without adding water is added to the diluted food material and kept at 25 ° C. for 4 hours, and glutamic acid in the diluted solution is converted to γ-aminobutyric acid. Reaction to produce conversion was performed. After completion of the reaction, the pulverized purple bean was filtered and heated until boiling, and then cooled to room temperature.

  The content of γ-aminobutyric acid per 100 g of each food material dilution was measured according to Example 1 and found to be 94 mg, 157 mg, and 223 mg. The unique odor of beans was not felt. The color tone peculiar to purple flower beans was not recognized.

The same treatment was performed by adding 20 g of pulverized purple flower beans and sodium glutamate · 1H ₂ O to 1000 g of the liquid food material liquid diluted as described above. In this case, the content of γ-aminobutyric acid per 100 g of the diluted liquid food material was 102 mg, 180 mg, and 316 mg. The peculiar smell of beans was not felt.

Example 4
In this example, white flower bean vinegar was prepared. That is, 2.25 kg of purified water was added to 1.5 kg of white blossom beans swollen with purified water at room temperature, and the mixture was pulverized. To this slurry, 23 g of sodium glutamate · 1H ₂ O was added, and an acidulant was added so as to maintain a pH of around 6.5 at the start of the conversion production reaction, followed by an enzyme reaction at 25 ° C. for 2 hours. After completion of the reaction, the mixture was heated to 90 ° C. in a hot water bath, coarsely filtered with a filter cloth sterilized after natural cooling, and used as a double ground for acetic acid fermentation. The γ-aminobutyric acid content at this time was measured based on Example 1 and found to be 340 mg per 100 g of Koji medium.

  After adding 190 ml of pure sake spirits to the above vinegar, inoculated with seed vinegar purely cultivated with acetic acid bacteria, cultivated by standing at 30 ° C to 35 ° C for 3 weeks, and meeting vinegar standards determined by JAS I got a spear. The vinegar was subjected to pasteurization and natural filtration at 65 ° C. for 30 minutes, and then the γ-aminobutyric acid content was measured based on Example 1. As a result, the content of γ-aminobutyric acid was 238 mg per 100 g of vinegar. Moreover, the peculiar smell of beans was weak.

(Example 5)
In this example, purple flower bean vinegar was prepared. Purified water 2.25 kg was added to 1.5 kg of purple flower beans swollen with purified water at room temperature and pulverized, and then slurried. To this slurry, 23 g of sodium glutamate · 1H ₂ O was added, and an acidulant was added so as to maintain the pH around 6.5 at the start of the reaction, and a conversion reaction was performed at 25 ° C. for 2 hours. After completion of the reaction, the mixture was heated to 90 ° C. in a hot water bath, coarsely filtered with a filter cloth sterilized after cooling with running water, and used as a double ground for acetic acid fermentation. When the content of γ-aminobutyric acid at this time was measured based on Example 1, it was 273 mg per 100 g of Tsuji medium.

  After adding 190 ml of pure spirits to the above vinegar, inoculated with pure cultivated acetic acid bacteria and inoculated with seed vinegar for 3 weeks at 27 ° C to 30 ° C and cultivated in accordance with JAS vinegar standards Got. This vinegar was subjected to pasteurization and natural filtration at 65 ° C. for 30 minutes, and then the γ-aminobutyric acid content was measured according to Example 1. As a result, it was 191 mg per 100 g of vinegar. The peculiar smell of beans was weak.

(Example 6)
A dressing was prepared using white flower beans vinegar according to the following formulation. White flower beans vinegar 600ml, salad oil 500ml, salt 20g, white pepper 10g. This dressing had a weak bean-specific odor.

(Example 7)
A dressing was prepared using purple flower bean vinegar according to the following formulation. Purple flower beans vinegar 250ml, salad oil 500ml, salt 20g, black pepper 10g, brown sugar 30g, mustard 15g, non-oil onion saute 200g. The unique odor of beans in this preparation was weak.

(Example 8)
In this example, white soy beans were used to prepare fish soy sauce rich in γ-aminobutyric acid according to the following formulation. After crushing 3000g of squid legs and 2000g of cod with steam blanching, 1000g of cooked rice and 1000g of purified water are mixed, and the peptidase for food processing (Shin Nihon Kagaku Co., Ltd.) is weakly alkaline and has an optimum reaction pH. , Trade name “Sumiteam FP”) and α-amylase for food processing (manufactured by Shin Nippon Chemical Co., Ltd., trade name “Sumiteam L”).

  This mixture was placed in a sealable salt-resistant container and kept at 50 ° C. to 55 ° C. for 1 week. After a predetermined period of time, the mixture was starched to obtain a supernatant. To 2500 g of this supernatant liquid, 500 g of white flower beans swelled with purified water at room temperature and then drained and crushed without addition of water is added and kept at 25 ° C. for 6 hours. Glutamate in the supernatant is γ-amino acid. A reaction for conversion to butyric acid was performed. After completion of the reaction, a plurality of clean filter cloths were stacked to remove crushed white flower beans, and the supernatant was heated to 90 ° C. When the content of γ-aminobutyric acid in the supernatant liquid cooled to room temperature was measured according to Example 1, it was 83 mg per 100 g.

The amount of γ-aminobutyric acid when the same reaction is performed by adding 500 g of crushed white bean and 50 g of sodium glutamate · 1H ₂ O to 2500 g of the supernatant obtained by the same preparation as described above is 100 g It reached 211 mg per hit. Thereafter, edible pure sake spirits were added to both supernatants to a final concentration of 3% to provide antiseptic properties and stored refrigerated. Both supernatants had weak bean-specific odors.

Example 9
In this example, pickled pepper was prepared. Purified water was swelled and swollen at room temperature, drained, and 1 kg of white flower beans chopped without water and chopper-pulverized were obtained. Then, the white flower beans were mixed with the following raw materials to obtain pepper pepper pickles. That is, 5 kg of pepper, 100 g of pepper powder, 250 g of salt, 50 g of sodium glutamate · 1H ₂ O and 500 g of sugar were added and mixed well at room temperature. When ripe well, the content of γ-aminobutyric acid in Example 1 Measured based on. As a result, the content was 129 mg per 100 g. Moreover, the smell peculiar to beans was not felt.

In the above, purified water is swelled and swollen at room temperature, drained, and 1 kg of white flower beans crushed with non-hydrous chopper is added with 50 g of sodium glutamate · 1H ₂ O and reacted at room temperature for 4 hours. Add oil and roast. After this treatment, 5 kg of pepper, 100 g of pepper powder, 250 g of salt and 500 g of sugar were mixed well and mixed at room temperature. When ripe well, the γ-aminobutyric acid content was measured based on Example 1. As a result, the content was 121 mg per 100 g.

(Example 10)
In this example, kimchi, which is a kind of choline, which is a traditional Korean pickle, was prepared. After 1 kg of white blossom beans were swollen with purified water at room temperature, drained and drained, and crushed with a chopper without adding water to obtain 2.3 kg of white blossom beans. 2.3 kg of this white blossom bean was mixed well with other ingredients and then pickled. Other ingredients include 4 Chinese cabbages (about 8 kg), 5 garlic balls, 1 radish, 2 carrots, 50 g ginger, 10 seri, 200 g sweet potato, 100 g pepper powder, 400 g salt, 50 g sugar, shredded raw squid 100 g, 100 g of kelp, 100 g of sodium glutamate · 1H ₂ O, a few pine nuts, a little acidulant, one pear and one apple were used. Chinese cabbage was subjected to salt water pickling, and garlic, radish, ginger, seri, pear and squid were shredded, shredded, ground, etc. according to the raw materials, mixed to make a seasoning, and then pickled by a regular method. Fermentation was performed until a lactic acid fermentation odor was produced. The γ-aminobutyric acid content of Kimchi aged at low temperature was measured according to Example 1 and found to be 181 mg per 100 g.

Purified water was swelled and swollen at room temperature, drained, and added with 100 g of sodium glutamate · 1H ₂ O to 2.3 kg of white flower beans crushed by a chopper without adding water, and reacted at room temperature for 4 hours. Then, edible oil was added and the edible composition roasted was obtained and the same pickling as above was performed. The γ-aminobutyric acid content of Kimchi aged at low temperature was measured according to Example 1 and found to be 166 mg per 100 g. When the edible oil was sesame oil or chili oil, the kimchi was excellent in flavor.

  On the other hand, the γ-aminobutyric acid content of kimchi when white blossom beans were not used was measured according to Example 1 and found to be 49 mg per 100 g.

(Example 11)
In this example, the same kimchi was prepared using soybean as in Example 10. 2.1 kg of soybeans crushed with a chopper without water addition after swelling with water absorption were mixed with other raw materials. Other ingredients include 4 Chinese cabbages (about 8 kg), 5 garlic balls, 1 radish, 2 carrots, 50 g ginger, 10 seri, 200 g sweet pepper, 100 g pepper powder, 400 g salt, 50 g sugar, shredded raw squid 100 g, 100 g of kelp, 100 g of sodium glutamate · 1H ₂ O, a few pine nuts, a little acidulant, one pear and one apple were used. Chinese cabbage was salted in water, and garlic, radish, ginger, seri, pear, and squid were shredded, shredded, ground, etc. according to the raw materials, mixed to make a seasoning, and then pickled by a regular method. Fermentation was performed until a lactic acid fermentation odor was produced. The γ-aminobutyric acid content of Kimchi aged at low temperature was measured according to Example 1 and found to be 91 mg per 100 g.

(Example 12)
In this example, a white flower bean miso-like product was prepared. 2 kg of white blossom beans swollen with purified water using purified water at room temperature were crushed without water. Thereafter, 0.06 kg of purified water was added to prepare a slurry. To this slurry, an edible organic acid such as citric acid was added to adjust the pH to 4 to 5.5, and 20 g of sodium glutamate · 1H ₂ O was further added, followed by an enzyme reaction at 25 ° C. for 4 hours. After completion of the reaction, steam using a pressure cooker, and after natural cooling, 1.8 kg of rice bran and 270 g of sodium chloride and α-amylase for food processing (trade name “Sumiteam L” manufactured by Shin Nippon Chemical Co., Ltd.), for food processing Peptidase (manufactured by Shin Nippon Chemical Co., Ltd., trade name “Sumiteam FP”) was added and mixed. This mixture was put in a salt-resistant container and kept at a temperature of 50 ° C. to 55 ° C. for 1 week, and a miso-like product was obtained after a predetermined period. The γ-aminobutyric acid content was measured on the basis of Example 1 and found to be 337 mg per 100 g. The content of γ-aminobutyric acid when sodium glutamate · 1H ₂ O was not added was 134 mg per 100 g.

(Example 13)
In this example, a herbal tea containing a food material derived from white flower beans was prepared. 1 kg of white blossom beans swelled with purified water using purified water at room temperature was crushed without water and 0.01 kg of purified water was added to prepare a slurry. An edible organic acid such as citric acid was added to the slurry to adjust the pH to 3 to 5.5, and 30 g of sodium glutamate · 1H ₂ O was further added, and an enzyme reaction was performed at 25 ° C. for 10 hours. After completion of the reaction, steaming was carried out in a pressure kettle, and when hot, it was transferred into a ventilation dryer and dried at 50 ° C. The dried product obtained is coarsely pulverized using a mill, and then, as a herb that is said to have a sedative effect on the central nervous system and extract a natural sleep effect with respect to 1 part by weight. (Western valerian: Balearin) 0.5 parts by weight, passion flower 0.7 parts by weight, dillseed 0.2 parts by weight, jasmine 0.5 parts by weight are mixed into a tetra tea bag 2g at a time. Prepared. After leaching with 180 ml of hot water for 3 minutes, the content of γ-aminobutyric acid was measured based on Example 1, and as a result, the content was 106 mg per 100 ml.

  In the above examples, it is possible to adjust a highly active glutamate decarboxylase source by using beans that maintain a high level of γ-aminobutyric acid production ability from glutamic acid even after long-term normal temperature storage for 5 years. Moreover, it can respond to dietary therapy for patients with lifestyle-related hypertension, and can also be used to prevent normal subjects from having high blood pressure.

  In addition, glutamate decarboxylase converts one molecule of glutamate into one molecule of γ-aminobutyric acid. This enzyme in legumes functions stably in a low temperature range of 5 ° C. to a medium temperature of 40 ° C. and in a pH range of 2.5 to 8.0. For this reason, the energy required for temperature adjustment at the time of a production reaction and the personnel required for work monitoring can be reduced.

  In particular, white beans such as white flower beans, purple flower beans, red beans, gold beans (when Taisho gold), and tiger beans are excellent in the production of γ-aminobutyric acid. Can be converted to γ-aminobutyric acid in a short time of about 4 hours at a low temperature, and contamination from microbial contamination can be avoided. Moreover, by using kidney beans as an enzyme source, the food or food material obtained has the merit that no color, odor or taste derived from the enzyme source accompanies it.

In the above examples, only beans are used as main raw materials, or beans are combined with various agricultural and marine products and processed products thereof, and further, glutamic acid or glutamic acid such as glutamic acid and glutamine hydrochloric acid, peptone and various extracts are contained. Foods and food materials can be produced by combining food materials.

Claims (9)

  It is characterized by mixing one or more of glutamic acid, glutamate, or a food material containing them with a processed product obtained by water-absorbing and crushing beans, and performing an enzyme reaction with enzymes contained in the biological tissue of the beans. To produce γ-aminobutyric acid.   The method for producing γ-aminobutyric acid according to claim 1, wherein the enzyme reaction is carried out under conditions of 5 to 40 ° C and pH 2.5 to 8.0.   The method for producing γ-aminobutyric acid according to claim 1, wherein the beans are swollen by water absorption and pulverized, and then used as a slurry for the enzyme reaction.   The method for producing γ-aminobutyric acid according to any one of claims 1 to 3, wherein dried beans are used as the beans.   Gamma-amino is obtained by mixing one or more of glutamic acid, glutamate, or a food material containing these with a processed product obtained by water absorption treatment and pulverization treatment of beans, and performing an enzyme reaction with enzymes contained in the biological tissue of the beans. A method for producing a food or food material, characterized by producing a food or food material rich in butyric acid.   6. The method for producing a food or food material according to claim 5, wherein the enzyme reaction is carried out under conditions of 5 to 40 [deg.] C. and pH 2.5 to 8.0.   6. The method for producing food or food material according to claim 5, wherein the beans are swollen by water absorption and pulverized, and then used as the slurry for the enzyme reaction.   The method for producing a food or food material according to any one of claims 5 to 7, wherein the beans are dried beans.   A food or a food material obtained by the method according to any one of claims 5 to 8.