JP2008237179A - ENRICHMENT METHOD OF gamma-AMINOBUTYRIC ACID - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an enrichment method of a γ-aminobutyric acid of cereals or beans. <P>SOLUTION: (1) The enriching method of the γ-aminobutyric acid includes adding a predetermined amount of water to dried cereals or dried beans, and then warming them at 50 to 80°C under an adjusted humidity or warming them at 50 to 80°C under an adjusted humidity while adding water. (2) In the enrichment method of the γ-aminobutyric acid, the amount of water added to the dried cereals or dried beans for warming them under adjusted humidity is not less than 5 wt.%. (3) In the enriching method of the γ-aminobutyric acid, all of the water for warming them under adjusted humidity is absorbed or soaked in the cereals or beans. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

In the present invention, dry cereals and dried beans are used as materials, and all added water is absorbed and impregnated in cereals and beans, and the amount of added water is 5% by weight or more, and the humidity control temperature is 50-80. A method for enriching γ-aminobutyric acid at a temperature of γ-aminobutyric acid, which efficiently produces γ-aminobutyric acid and provides cereals and beans with high nutritional value.

γ-Aminobutyric acid is a kind of amino acid that is widely distributed in nature, and is a neurotransmitter of the inhibitory system in the central nervous system of mammals. In cereal seeds, glutamic acid is released by the action of glutamate decarboxylase during germination. Produced by decarboxylation. At present, physiological functions such as an antihypertensive action, a tranquilizing action, a renal function activating action, a liver function improving action, and an obesity preventing action are known. In cereals, research has been progressed mainly on brown rice and germinated brown rice, and methods for enriching γ-aminobutyric acid more and processing methods for making germinated brown rice more delicious and easy to eat have been developed.

Regarding the enrichment method of γ-aminobutyric acid, the taste improvement of germinated brown rice, the method of high-temperature treatment, etc., JP-A-2006-304795 (see Patent Document 1), JP-A-2005-341879 (see Patent Document 2), Japanese Unexamined Patent Application Publication No. 2004-159617 (refer to Patent Document 3), Japanese Patent Application Laid-Open No. 2004-205 (refer to Patent Document 4), Japanese Patent Application Laid-Open No. 2003-204765 (refer to Patent Document 5), Japanese Patent Application Laid-Open No. 2003-88316 (refer to Patent Document 6). JP 2003-79331 A (see Patent Document 7), JP 2002-159269 A (see Patent Document 8), JP 2002-136263 A (see Patent Document 9), and Japanese Patent No. 3845630 (see Patent Document 10). ), Japanese Patent No. 3804801 (see Patent Document 11), Japanese Patent No. 3443801 (see Patent Document 12), and the like. To have.
JP 2006-304795 A JP-A-2005-341879 JP 2004-159617 A JP 2004-205 A JP 2003-204765 A JP 2003-88316 A JP 2003-79331 A JP 2002-159269 A JP 2002-136263 A Japanese Patent No. 3845630 Japanese Patent No. 3804801 Japanese Patent No. 3443801

By the way, JP-A-2006-304795 (see Patent Document 1), JP-A-2005-341879 (see Patent Document 2), JP-A-2004-159617 (see Patent Document 3), JP-A-2004-205 (Patent Document). 4) and Japanese Patent No. 3845630 (see Patent Document 10) are techniques for germination in a humidity-controlled environment (tempering), but have disadvantages such as low temperature and a long time for germination. . Japanese Patent Application Laid-Open No. 2003-204765 (see Patent Document 5) and Japanese Patent Application Laid-Open No. 2002-136263 (see Patent Document 9) are techniques for improving hygienic safety by so-called post-sterilization. No. 88316 (see Patent Document 6) is intended to reduce allergens, and Japanese Patent Application Laid-Open No. 2003-79331 (see Patent Document 7) and Japanese Patent Application Laid-Open No. 2002-159269 (see Patent Document 8) aim to improve the taste of starch by alpha conversion. It is a thing. Further, Japanese Patent No. 3804801 (see Patent Document 11) relates to a method for producing embryo rice having a rice milling process, and Japanese Patent No. 3443801 (see Patent Document 12) relates to a method for producing packed cooked rice.

However, in any case, even if γ-aminobutyric acid is efficiently enriched, there is still a problem in running cost related to production, and it cannot be said that it is an effective technique for the industry. Even if γ-aminobutyric acid is enriched by these methods, there may be a large difference in the enrichment amount between different cereals and beans when the production area and year are different. Furthermore, when germination is carried out in a state of being sufficiently immersed in water, a loss such as elution of the produced γ-aminobutyric acid is confirmed particularly in a high temperature range.

Therefore, the inventors conducted intensive research on the enrichment conditions of γ-aminobutyric acid, and the amount of water to be added is 5% by weight or more with respect to dry cereals and dried beans, which is a relatively high temperature range of 50 to 50%. It has been found that a large amount of γ-aminobutyric acid can be enriched by adjusting the humidity at 80 ° C. for a predetermined time. That is, the moisture content of cereals and beans that have absorbed water is generally kept at a humidity of about 17% or more.
In addition, when cereals and beans with different cultivation regions and harvest years are conditioned and kept warm using this method, there is no significant difference in the amount of γ-aminobutyric acid produced between the cultivation regions and the harvest years, and there are various fluctuation factors. It was discovered that γ-aminobutyric acid can be efficiently enriched without being affected. Furthermore, since the humidity is maintained under conditions of a high temperature range of 50 to 80 ° C., it is proved that the propagation of microorganisms is suppressed and the technique is effective from a hygienic viewpoint.

That is, in the method for enriching γ-aminobutyric acid according to the present invention, a predetermined amount of water is added to dried cereals and dried beans, and then the moisture is kept at 50 to 80 ° C. or the water is kept at 50 to 80 ° C. while adding water. It is characterized by making it.

The method for enriching γ-aminobutyric acid according to the present invention is characterized in that moisture conditioning is performed in a state where a water content of 5% by weight or more is added to the dried cereals and dried beans. .

The method for enriching γ-aminobutyric acid according to the present invention is characterized in that the moisture is conditioned and kept warm in a state where all the water is absorbed and impregnated in grains and beans.

The present invention can be said to be a technique that can enrich a stable amount of γ-aminobutyric acid, has little nutritional loss, and is hygienic and safe. In other words, the invention is effective in that the drying time is shortened in terms of manufacturing and productivity.
Further, reflecting the recent health consciousness, the present invention is an epoch-making technique that solves the conventional drawbacks and problems, and is an industrially effective processing technique that is expected to have a great demand in the future.

Hereinafter, embodiments of the method for enriching γ-aminobutyric acid according to the present invention will be described in detail based on examples.

本実施例において、浸漬式による方法ではγ-アミノ酪酸は約１０mg/100gの富化にとどまっているのに対し、調湿式では約２倍の２０mg/100gにまで富化させることが可能となった。そして、調湿式での富化温度は６０〜７０℃が適切であることも合わせて検証された。
<Immersion type and humidity control (tempering) type>
100 g of brown rice (Yamagata Prefecture Flower Kirari in 2006) was soaked in 1 liter of warm water or hot water maintained at a predetermined temperature, drained after 6 hours, and after drying, γ-aminobutyric acid was measured (test group 1 to 1). 4). On the other hand, while spraying moist air in a container maintained at a predetermined temperature on 100 g of brown rice (Yamagata Prefecture Flower Kirari in FY2006), it was kept warm for 6 hours, and γ-aminobutyric acid was measured after drying (test zone) 5-7). Moreover, the test was similarly performed about the brown rice previously immersed in water (test section 8-10).
The results are shown in Table 1.

In this example, γ-aminobutyric acid is only enriched to about 10 mg / 100 g by the immersion method, whereas it can be enriched to about 20 mg / 100 g, which is about twice as much by conditioning. It was. It was also verified that the enrichment temperature in the conditioning was appropriately 60-70 ° C.

注）原料玄米の一般生菌数は3.6×10⁴、大腸菌群は陽性。

本実施例において、γ-アミノ酪酸は数時間以上で十分富化されることが検証された。合わせて、一般生菌数は原料玄米に対して減少し、大腸菌群も検出されなかった。衛生学的にも安全な製造条件であることが検証された。
<Humidity control (tempering)>
While spraying moist air in a container maintained at 70 ° C to 200 g of brown rice (Yamagata Prefecture Flower Kirari in 2006), heat-incubated for a specified time, and after drying, γ-aminobutyric acid, general viable count, coliforms Was measured. Moreover, the test was similarly performed about the brown rice previously immersed in water. The results are shown in Table 2.

Note) The raw viable count of raw brown rice is 3.6 × 10 ⁴ , and the coliform group is positive.

In this example, it was verified that γ-aminobutyric acid was sufficiently enriched in several hours or more. In addition, the number of general viable bacteria decreased with respect to the raw brown rice, and the coliform group was not detected. It was verified that the manufacturing conditions were hygienic and safe.

本実施例により、何れの雑穀類も調湿式においてγ-アミノ酪酸の富化されることが検証された。また、原料をある程度搗精(精白)しても、更に、加水量も外割で５重量％程度以上であれば十分なγ-アミノ酪酸を富化できることが検証された。
In accordance with Examples 1 and 2, the enrichment test of γ-aminobutyric acid was performed on nine kinds of millet grains by conditioning. The results are shown in Table 3.

This example verified that any millet was enriched with γ-aminobutyric acid during conditioning. Further, it was verified that even if the raw material was refined to some extent, sufficient γ-aminobutyric acid could be enriched if the amount of water added was about 5% by weight or more.

As described above, in any of the dipping type and humidity control (tempering) type humidification methods, a large amount of γ-aminobutyric acid is obtained by maintaining the humidity at a relatively high temperature of 50 to 80 ° C. for a predetermined time. It has been found that it is possible to enrich.

The present invention exemplifies Yamagata Prefecture flower sparkling as a brown rice enriched with a stable amount of γ-aminobutyric acid in 2006, but it goes without saying that similar effects can be obtained in other grains and beans. Absent.

Claims (3)

A method for enriching γ-aminobutyric acid, which comprises adding a predetermined amount of water to dried cereals and dried beans and then keeping the moisture at 50 to 80 ° C. or keeping the moisture at 50 to 80 ° C. while adding water. . 2. The method for enriching γ-aminobutyric acid according to claim 1, wherein the moisture content is adjusted to a dry cereal and dried beans in a state where the amount of water added is 5% by weight or more in an external ratio. The method for enriching γ-aminobutyric acid according to claim 1, wherein the moisture is kept warm while all moisture is absorbed and impregnated in cereals and beans.