JP4831431B2 - Leguminous plant with increased content of functional ingredient and method for producing the same - Google Patents

Description

  The present invention relates to a method for increasing functional components contained in legumes and a legume plant produced by the method.

  Recently, γ-aminobutyric acid (hereinafter referred to as “GABA”) has been attracting attention as a substance effective for maintaining health such as suppressing an increase in blood pressure of the human body or preventing disease, and γ contained in legumes such as soybeans. -Increasing the amount of aminobutyric acid. For example, Patent Document 1 describes a method of increasing the amount of GABA contained in the soybean by adding water to the soybean by spraying and stirring it under environmental conditions of 60 ° C. or less.

  However, in this method, it is necessary to adjust the pH value of water used for spraying using acetic acid or the like. Furthermore, when spraying the water, the weight ratio is 20 by weight relative to soybeans that increase the GABA content. It is necessary to control the amount of water to be sprayed so that% to 30% of the water is sprayed. Moreover, it is necessary to stir so that the sprayed water is absorbed by soybeans without unevenness.

For this reason, it is desired that the water treatment for increasing the amount of GABA contained in legumes can be easily performed.

Japanese Patent Laid-Open No. 11-151072

  In view of the above problems, the present invention eliminates the need to control the amount of water to be added when adding water to the legumes in order to increase the amount of GABA contained in the legumes. It is an object to provide a hydration method that does not require stirring.

In order to solve the above-mentioned problem, the present invention includes a legume plant, and includes a humidification step of humidifying the raw material, and a drying step of drying the raw material after the humidification step. In the drying step, the temperature of the air used for drying is gradually lowered in a multi-stage or continuous manner by exposing the raw material to moisture and humidifying the raw material to a moisture content of 16.5 to 18.5%. The technical means of drying and returning the water | moisture content of the said raw material to the original state before performing a humidification process was taken.

  In the humidification step, the temperature of the air is 50 ° C. to 70 ° C., and the humidity is 90% or more.

  According to the method for producing leguminous plants having an increased content of the functional component of the present invention, the leguminous plant as a raw material is humidified by exposure to humid air of high humidity. According to this method, unlike the case where water is added directly (added), the water content of the legumes does not become higher than 18.5%. For this reason, unlike the manufacturing method described in Patent Document 1, it is not necessary to manage the amount of water to be added.

  Moreover, since the moisture of the raw material is not increased to 20% or more, wrinkles can be prevented from occurring in the outer shell of the raw material. Furthermore, since the raw material is humidified in a state of standing, unnecessary force due to stirring or the like does not act on the raw material in a high moisture state, so that damage such as body cracking can be prevented. In addition, it is possible to prevent a decrease in taste due to high moisture content of the raw material during processing.

  The best mode for carrying out the present invention will be described with reference to FIG. FIG. 1 is a flowchart showing manufacturing steps in the manufacturing method of the present invention. The manufacturing method of the leguminous plant enriched with the functional component of this invention is comprised from a humidification process and a drying process.

  First, a humidification process (step S1) is demonstrated. In the humidification process, it is necessary to expose the raw material to hot humid air. For this purpose, the raw material is carried into a device that can control the internal temperature and humidity, such as a constant temperature and humidity chamber. In this embodiment, a case where a constant temperature and humidity chamber is used will be described. In addition, what is generally used should just be used for the said constant temperature and humidity chamber. Moreover, it is also possible to perform the said humidification process and a drying process, conveying a raw material with a belt conveyor etc. (including a multistage type) under the environmental conditions which can control atmospheric temperature and humidity.

  In humidifying the raw material, the temperature in the constant temperature and humidity chamber is adjusted to a range of 50 ° C to 70 ° C, desirably 55 ° C to 70 ° C, more desirably 61 ° C to 70 ° C. Although the said temperature may be less than 50 degreeC, the quantity which increases the gain which a raw material contains falls. Further, the humidity is adjusted to maintain 90% or more, desirably 95% or more. The raw material is carried into a constant temperature and humidity chamber set under these conditions, and left in the constant temperature and humidity chamber for 2 to 6 hours, preferably 3 to 5 hours. At this time, it is not necessary to stir the raw material in a constant temperature and humidity chamber.

  In order to increase the amount of GABA contained in the leguminous plant by humidifying the legume plant with humid air, the present inventors are more appropriate to use humid air at a temperature higher than 60 ° C. I found out.

  Moreover, what is necessary is just to change suitably the time which leaves a raw material in a constant temperature and humidity tank according to the quantity of the GABA which a raw material contains. Of course, the longer the time, the greater the amount of gain. In addition, it is desirable to obtain | require the said time by a test with the kind of raw material, and leguminous plants with a comparatively small particle diameter like a mung bean can fully increase the quantity of the GABA contained in a short time.

  The raw material that has been allowed to stand in the humidification step is dried until a predetermined time has elapsed until it returns to moisture before being humidified in the humidification step. This drying can be performed in a constant temperature and humidity chamber. In the drying step (step S2), first, the temperature in the constant temperature and humidity chamber is lowered to 40 ° C., and the humidity is lowered to 70%. Under this condition, the raw material is primarily dried for 4 to 8 hours.

  After the primary drying, the temperature in the constant temperature and humidity chamber is lowered to 30 ° C., and secondary drying is started. Note that the humidity remains at 70% as in the case of the primary drying. If the humidity is lower than this, the risk of wrinkles on the surface of the raw material increases. Secondary drying may be performed for about 4 to 8 hours. Leguminous plants with a relatively small particle size, such as mung beans, can shorten the time of primary drying and secondary drying, and leguminous plants with a relatively large particle size, such as quail beans, have an epidermis It is desirable to allow sufficient time for drying so that no wrinkles occur.

  In the present invention, the drying process is divided into two stages of primary drying (40 ° C.) and secondary drying (30 ° C.). However, it is important to dry so that no wrinkles are formed on the skin of the raw material during drying. The drying process is not limited to two stages, and the drying process may be divided into three or more stages, and the temperature may be controlled so as to continuously and gradually lower the temperature in the thermostatic chamber.

  Also, the temperature in the drying step is 40 ° C. for primary drying and 30 ° C. for secondary drying in this embodiment, but may be changed as appropriate.

  The raw material after the secondary drying is carried out from the constant temperature and humidity chamber. At this point, the water content of the raw material has returned to the original state before performing the humidification step, and is the same as that of the raw material before processing except that the amount of GABA contained therein has increased. Therefore, the raw material which completed the drying process can be handled like the leguminous plant generally distribute | circulated in the market.

  As one example of the present invention, a production method in the case where black soybean (from China, 2006) is used as a raw legume plant will be described with reference to Example 1. First, black soybean (200 g) as a raw material is carried into a constant temperature and humidity chamber (model: FX234P, Enomoto Kasei Co., Ltd.) controlled so that the internal temperature is 70 ° C. and the relative humidity is 90% or more, Black soybeans were humidified for 4 hours. Since the inside of the constant temperature and humidity chamber is brought to a high temperature state of 70 ° C. during humidification, the growth of fungi can be prevented and it is hygienic.

  Then, after humidification, the temperature in the constant temperature and humidity chamber is lowered to 40 ° C., the humidity is reduced to 70%, primary drying is performed for 4 hours, and after the primary drying, the temperature in the constant temperature and humidity chamber is decreased to 30 ° C. (Humidity maintained at 70%) Secondary drying was performed for 8 hours.

  Table 1 shows the amount of GABA contained in the black soybeans thus processed. The GABA was measured with a high performance liquid chromatograph (Shimadzu Corporation, LC-VP).

  As shown in Table 1, by processing black soybeans with the production method of the present invention, the amount of GABA contained in the black soybeans is increased by 6 times or more compared to before processing. I can confirm.

  In Example 2, a case where a red bean (produced in China, 2006) is used as the raw legume plant will be described. In Example 2, the constant temperature and humidity chamber used in Example 1 was used, and the red beans (200 g) as the raw material were used in the constant temperature and humidity chamber controlled so that the internal temperature was 70 ° C. and the relative humidity was 90% or higher. And the red beans were humidified for 4 hours. After humidification, the temperature in the constant temperature and humidity chamber is lowered to 40 ° C., the humidity is reduced to 70%, primary drying is performed for 4 hours, and after the primary drying, the temperature in the constant temperature and humidity chamber is decreased to 30 ° C. (humidity Was maintained 70%) and secondary drying was performed for 6 hours.

  Table 2 shows the amount of GABA contained in the red beans processed in this way. The GABA was measured with a high performance liquid chromatograph (Shimadzu Corporation, LC-VP) as in Example 1.

  As shown in Table 2, it can be confirmed that by processing the red beans by the production method of the present invention, the amount of the GABA contained in the red beans is increased by 21 times or more compared to before processing.

  In Example 3, a case where a mung bean (produced in China, 2006) is used as a raw legume plant will be described. In Example 3, the temperature and humidity chamber used in Example 1 was used, and the mung beans (200 g) as the raw material were used in the temperature and humidity chamber controlled so that the internal temperature was 70 ° C. and the relative humidity was 90% or higher. The mung beans were humidified for 4 hours. After humidification, the temperature in the constant temperature and humidity chamber is lowered to 40 ° C., the humidity is reduced to 70%, primary drying is performed for 4 hours, and after the primary drying, the temperature in the constant temperature and humidity chamber is decreased to 30 ° C. (humidity Was maintained 70%) and secondary drying was performed for 4 hours.

  Table 3 shows the amount of GABA contained in the mung beans thus processed. The GABA was measured with a high performance liquid chromatograph (Shimadzu Corporation, LC-VP) as in Example 1.

  As shown in Table 3, by processing mung beans by the production method of the present invention, it can be confirmed that the amount of GABA contained in the mung beans is increased 51 times or more compared to before processing.

  Example 4 describes the case where quail beans (produced in China, produced in 2006) are used as the raw legume plant. In Example 4, the constant temperature and humidity chamber used in Example 1 is used, and the quail beans (200 g) as the raw material are used in the constant temperature and humidity chamber controlled so that the internal temperature is 70 ° C. and the relative humidity is 90% or more. ) And the mung beans were humidified for 4 hours. After humidification, the temperature in the thermostatic chamber is lowered to 40 ° C. and the humidity is reduced to 70%, and the primary drying is performed for 8 hours. After the primary drying, the temperature in the thermostatic chamber is lowered to 30 ° C. (humidity Was maintained at 70%) and secondary drying was performed for 8 hours.

  Table 4 shows the amount of GABA contained in the quail beans processed in this way. The GABA was measured with a high performance liquid chromatograph (Shimadzu Corporation, LC-VP) as in Example 1.

  As shown in Table 4, by processing quail beans with the production method of the present invention, it is confirmed that the amount of GABA contained in the quail beans has increased 18 times or more compared to before processing. it can.

It is the flowchart which showed the manufacturing method for increasing the functional component which a leguminous plant contains.

Claims (3)

The raw material is legumes,
A humidification step of humidifying the raw material;
A drying step of drying the raw material after the humidifying step;
Including
In the humidification step, the raw material is exposed to high-humidity air so that the moisture of the raw material is in the range of 16.5 to 18.5% ,
In the drying process, the temperature of the air used for drying is gradually decreased in a multi-stage or continuously, drying is performed, and the moisture of the raw material is returned to the original state before the humidification process . A method for producing legumes having an increased content of ingredients. In the said humidification process, the temperature of the said air is 50 to 70 degreeC, and humidity is 90% or more, The manufacturing method of the leguminous plant of Claim 1 characterized by the above-mentioned. A legume plant in which the content of the functional component produced by the production method according to claim 1 or 2 is increased.

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