JP4732398B2 - Method for producing tomato juice with improved GABA absorption - Google Patents

Description

  The present invention relates to a method for producing tomato juice, which comprises subjecting tomato juice to a cellulase treatment.

  γ-aminobutyric acid (GABA) is a kind of amino acid widely distributed in the living world, and is a neurotransmitter distributed in the mammalian brain and spinal cord. GABA is said to have antistress and relaxation effects such as tranquilization and brain function improvement. In addition, it has been reported that GABA exhibits an antihypertensive effect by ingesting GABA (see, for example, Patent Document 1).

GABA has excellent functionality, but a considerable amount must be consumed in order to obtain a sufficient effect in humans. Moreover, although GABA with a high purity is marketed as a functional material for foodstuffs, when it mix | blends so that an effect may fully be exhibited, it will become high cost.
That is, there is a demand for a food material that is inexpensive, does not contain glutamic acid or GABA, has an excellent balance of the original taste and aroma of food, and has improved GABA absorption efficiency.

On the other hand, as a tomato treatment method, a physical grinding process using mechanical shearing force such as a grinding machine, and a method of performing an enzyme treatment with pectinase, pectinase, cellulase, hemicellulase, protease, amylase, lipase, etc. have been reported ( For example, refer to Patent Documents 2 to 3). It has also been reported that tomato flavor is enhanced by enzymatic treatment of tomato (see, for example, Patent Document 4).
Tomato juice is an inexpensive beverage with a high GABA content, but it is known that GABA absorption efficiency is lower than other vegetable juices, and improvement of GABA absorption efficiency is desired.

JP 2004-290129 A JP 2003-135038 A Japanese Patent Laid-Open No. 08-280364 JP 2006-187233 A

  An object of the present invention is to provide a tomato juice having good GABA absorption efficiency.

  As a result of intensive studies for solving the above problems, the present inventors produce a GABA-containing tomato juice having good absorption efficiency without adding GABA separately by allowing cellulase to act on the tomato juice. It has been found that this can be done, and the present invention has been completed.

That is, the present invention relates to the following.
(1) A method for producing tomato juice, comprising subjecting a tomato juice to a cellulase treatment at 20 to 80 ° C. for 2 to 24 hours, followed by heat treatment at a temperature of 70 to 150 ° C.
(2) Food / beverage products containing the tomato juice obtained by the method of said (1) description.

  The tomato used in the present invention may be any as long as it does not impair the effects of the present invention. The production area of tomato is not particularly limited, and it may be domestically produced or imported from overseas. The juice of tomato can be obtained by physical grinding using mechanical shearing force such as a grinding machine.

  Although it does not specifically limit as a cellulase, The cellulase formulation which can be used for foodstuffs is desirable. Although it does not specifically limit as a kind of cellulase preparation, ViscozymeL (made by Novozymes) etc. which are commercially available cellulase preparations are mentioned preferably. A microorganism having cellulase enzyme activity can also be used.

  The cellulase preparation is added to the tomato juice and allowed to act to decompose the cellulose contained in the raw material. The addition amount of the cellulase preparation used in this treatment step is, for example, 0.1 to 300 U / ml, preferably 0.1 to 30 U / ml, and more preferably 1 to 10 U / ml. If it is less than 0.1 U / ml, the enzyme reaction is insufficient, and if it exceeds 300 U / ml, it is inferior in terms of taste.

  The conditions for allowing the cellulase preparation to act may be any conditions as long as they are generally used for enzyme reactions. For example, the working temperature is 20 to 80 ° C., preferably 30 to 70 ° C., more preferably 40 to 55 ° C. And the like. By treating the cellulase preparation at the above operating temperature, the original flavor of tomato can be further enhanced. The action time is 2 to 24 hours, preferably 6 to 20 hours, and more preferably 10 to 16 hours. If it is less than 2 hours, the enzymatic reaction becomes insufficient, and if it exceeds 24 hours, hygiene management becomes difficult and the taste is inferior, which is not preferable.

  Examples of the conditions for inactivating the cellulase preparation and sterilizing include 70 to 150 ° C, preferably 75 to 120 ° C, more preferably 80 to 100 ° C. The original flavor of tomato can be maintained by deactivating and sterilizing the cellulase preparation at the above operating temperature.

Moreover, in order to increase the GABA content in the tomato juice, a glutamic acid decarboxylase or a microorganism having glutamic acid decarboxylase activity may be allowed to act. Glutamate decarboxylase is an enzyme that catalyzes a reaction for converting glutamate to GABA, and is present in various organisms including plants and microorganisms and is widely distributed in nature. Any glutamic acid decarboxylase can be used as long as it has this enzyme activity.
For example, as plant-derived ones, rice germ, pumpkin fruits and other microorganism-derived ones include lactic acid bacteria, particularly Lactobacillus brevis IFO12005 (Biosci. Biotech. Biochem., 61 (7), 1168-1171, 1997), Examples include Lactobacillus brevis TY414 (Japanese Patent Laid-Open No. 2000-210075), and glutamic acid decarboxylase of yeast and yeast. These glutamate decarboxylase enzymes can be used in any form and purity as long as they can be used for food production. The above-mentioned plant tissues and microorganisms having glutamic acid decarboxylase activity can be used as they are, as well as crudely purified products thereof, and further purified products at each stage.

Thus, tomato juice with good GABA absorption efficiency can be obtained by the production method of the present invention. In the present invention, “good GABA absorption efficiency” means that the GABA concentration in plasma when taking the tomato juice of the present invention is higher than the GABA concentration in plasma when taking the same amount of tomato juice even with the same amount of GABA intake. It means 120% or more, preferably 150% or more, more preferably 200% or more.
While the tomato juice of the present invention is a tomato juice having a GABA absorption efficiency higher than that of conventionally known tomato juices, the flow of preference for natural products in the current food industry, the balance of the original taste and aroma of foods, etc. Sometimes, it can be said to be a preferred tomato juice than tomato juice obtained by adding GABA.
Furthermore, the tomato juice of the present invention is also expected to contain undegraded peptides having a blood pressure lowering action, and can be used as a raw material for nutritional medicines that are expected to have a blood pressure lowering action.

Moreover, the tomato juice of the present invention and other minerals such as potassium having a blood pressure lowering effect, polyphenols, peptides, nicotianamine and the like can be mixed to obtain a health functional food or drink. Furthermore, the tomato juice of the present invention is added to foods such as bread, confectionery, miso, yogurt and cheese, and food and drink such as soy sauce, soy sauce, sauce, soup, juice and drink to produce health-oriented foods. You can also.
EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, an Example does not limit this invention at all.

(Preparation of enzyme-treated tomato juice)
Viscozyme L (manufactured by Novozymes), pectinase SS (manufactured by Yakult), cellulase preparation / Onozuka 3S (manufactured by Yakult Pharmaceutical Co., Ltd.), Shearzyme 500L (hemicellulase preparation, manufactured by Novozymes), Sumiteam AGS (100 g of commercially available tomato juice) α-galactosidase (manufactured by Shin Nippon Chemical Industry Co., Ltd.), Sumiteam ARS (arabananase, manufactured by Nippon Chemical Industry Co., Ltd.) and cellulase preparation Onozuka (manufactured by Yakult Pharmaceutical Co., Ltd.) were each added at 1% (w / w), and 40 ° C. For 16 hours. And it immersed in the boiling bath (90-95 degreeC) for 10 minutes, the enzyme was deactivated, and the enzyme processed material of various tomato juices was obtained.

  The GABA content of tomato juice was determined according to the amino acid analysis method. That is, the sample was diluted 500 times with 0.02N hydrochloric acid and measured with a high-speed amino acid analyzer L-8800 (manufactured by Hitachi, Ltd.).

(GABA absorption test of enzyme-treated tomato juice)
The enzyme-treated tomato juice obtained in Example 1 was adjusted to a GABA concentration of 0.36 mg / ml in the following (1) and 0.51 mg / ml in the following (2), and used as a sample for an absorption test.

(1) Rats (Wistar, male, about 300 to 350 g, 10 weeks old, n = 4) were preliminarily raised for 1 week and then subjected to experiments.

Experimental group Group 1: GABA aqueous solution administration group (7.2 mg / kg containing GABA)
Group 2: Tomato juice administration group (7.2 mg / kg containing GABA)
Group 3: Viscozyme L treated product administration group of tomato juice (containing 7.2 mg / kg GABA)
Group 4: Administered pectinase SS-treated product of tomato juice (containing 7.2 mg / kg GABA)

Under fasting, each sample was orally administered to each rat at 20 ml / kg (7.2 mg / kg GABA administration), and 15 minutes later, 1.5 ml of blood was collected from the jugular vein under halothane anesthesia. After blood collection, heparin-treated plasma was obtained by a conventional method, and the GABA concentration in the plasma was measured.

Even with the same GABA dose, the plasma GABA concentration in the tomato juice administration group was lower than the plasma GABA concentration in the GABA aqueous solution administration group. The plasma GABA concentration in the Viscozymel treated group of tomato juice was higher than the plasma GABA concentration in the tomato juice administered group, but the plasma GABA concentration in the pectinase SS treated group of tomato juice was treated with tomato juice. The plasma GABA concentration was similar to that of the group (FIG. 1).
It was revealed that GABA absorption efficiency of tomato juice was improved by Viscozyme L treatment even with the same GABA content. In addition, there was no significant difference in the body weight change or food intake of the rats during the test period, and no significant changes were observed in behavior or appearance.

(2) Rats (Wistar, male, about 300 g, 8 weeks old, n = 5) were preliminarily raised for 1 week and then subjected to experiments.

Experimental group Group 1: GABA aqueous solution administration group (containing 10.6 mg / kg GABA)
Group 2: Tomato juice administration group (containing 10.6 mg / kg GABA)
Group 3: Tomato juice cellulase preparation Onozuka 3S treated group (containing 10.6 mg / kg GABA)
Group 4: Administered tomato juice hemicellulase preparation (containing 10.6 mg / kg GABA)

Under fasting, each sample was orally administered to a rat at 20 ml / kg (administered with 10.6 mg / kg GABA). After 15 minutes, 1.5 ml of blood was collected from the jugular vein under halothane anesthesia. After blood collection, heparin-treated plasma was obtained by a conventional method, and the plasma GABA concentration was measured.

The plasma GABA concentration in the tomato juice administration group was lower than the plasma GABA concentration in the GABA aqueous solution administration group. The plasma GABA concentration of the tomato juice cellulase preparation Onozuka 3S-treated group was significantly higher than the plasma GABA concentration of the tomato juice administration group.
The plasma GABA concentration of the tomato juice hemicellulase preparation-treated group was comparable to the plasma GABA concentration of the tomato juice administration group (FIG. 2). It was revealed that the GABA absorption efficiency of tomato juice was significantly improved by the cellulase preparation Onozuka 3S treatment.

  It was found that the tomato juice treated with the cellulase preparation had better GABA absorption efficiency than the tomato juice or hemicellulase preparation-treated product even at the same GABA dose. In addition, there was no significant difference between the groups in the body weight changes and intakes during the test period, and no significant changes were observed in behavior or appearance.

GABA content in plasma when tomato juice treated with various enzyme preparations is fed to rats. GABA content in plasma when tomato juice treated with cellulase preparation or hemicellulase preparation is given to rats. The p value indicates a significant difference.

Claims (7)

GABA absorption rate characterized by subjecting tomato juice containing γ-aminobutyric acid (GABA) to cellulase treatment at 20 to 80 ° C. for 2 to 24 hours and then heat treatment at a temperature of 70 to 150 ° C. Of increased tomato juice production. GABA characterized in that a tomato juice containing γ-aminobutyric acid (GABA) is treated with cellulase only at 20 to 80 ° C. for 2 to 24 hours, and then heated at a temperature of 70 to 150 ° C. A method for producing tomato juice with increased absorption. A tomato juice containing gamma-aminobutyric acid (GABA) is subjected to a cellulase treatment at 20 to 80 ° C. for 2 to 24 hours and then heat-treated at a temperature of 70 to 150 ° C. Method of increasing the GABA absorption rate. The method according to any one of claims 1 to 3, wherein the cellulase treatment is performed under conditions of 30 to 70 ° C and 6 to 20 hours. The plasma GABA concentration at the time of ingestion of GABA-containing tomato juice after cellulase treatment and heat treatment is increased by 120% or more as compared with the intake of GABA-containing tomato juice before cellulase treatment and heat treatment. The method of any one of these. GABA-containing tomato juice obtained by subjecting tomato juice containing γ-aminobutyric acid (GABA) to cellulase treatment at 30 to 70 ° C. for 6 to 20 hours, followed by heat treatment at a temperature of 70 to 150 ° C. A food or drink with an increased GABA absorption . The food / beverage products of Claim 6 in which the said cellularizer process is performed on the conditions of 40-55 degreeC and 10 to 16 hours.

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