JP4885611B2 - Gamma-aminobutyric acid-containing ginseng fermented product and method for producing the same - Google Patents

Description

  The present invention relates to a ginseng fermented product enriched in γ-aminobutyric acid and a method for producing the same.

  Carrot is a green-yellow vegetable belonging to the genus Carrot family, and since it contains a large amount of the functional ingredient carotene, it is often noted by people and is called the king of green-yellow vegetables. In addition to carotene, ginseng contains a large amount of dietary fiber pectin, vitamins B1, B2, and C, and minerals such as iron, potassium, and calcium. one of.

  The carotene contained in ginseng is mainly β-carotene. Since β-carotene has an excellent antioxidant action due to its unique chemical structure, it can effectively prevent damage caused by active oxygen in the body. Examples of damage caused by active oxygen include oxidation of lipids in the body to produce lipid peroxides, causing arteriosclerosis and myocardial infarction. β-carotene can prevent these lifestyle-related diseases by effectively suppressing this active oxygen and increasing the body's resistance. In addition, β-carotene is converted into vitamin A by the necessary amount in the body, strengthening the skin and mucous membranes, and also having the function of effectively preventing the occurrence of laryngeal cancer and esophageal cancer.

  And the ginseng fiber which occupies most of the ginseng tissue is water-soluble pectin, and these dietary fibers have the effect of preventing intestinal regulation, diarrhea and constipation. It also has a function to lower cholesterol in blood, especially LDL, which is called bad, and is said to have a good effect on prevention of hypertension, arteriosclerosis and diabetes, and plays a very important role in maintaining our health. ing.

  For the above reasons, ginseng is widely used in Japanese, Western and Chinese cuisine, and is not only one of the kitchen regular vegetables throughout the year, but also attracts people's attention as a raw material for various vegetable juices and health foods. Sales volume continues to increase year by year. At the same time, research on the development of ginseng soup has been extensively made, and many patent applications have been filed (for example, JP 2001-190251 (Patent Document 4), JP 04-320669 (Patent Document 5), and JP 03-292870 A. (Patent Document 6), JP-A-03-277246 (Patent Document 7), JP-A 61-70969, JP-A 63-167757, JP-A 04-341167, JP-A 08-214845, JP-A 2004-275162). However, many of these technologies are related to a method for producing ginseng soup or a method for extracting carotene components contained in ginseng and produce many functional components that are not naturally contained in ginseng soup by fermentation treatment. There are few techniques to increase the added value of ginseng soup.

  On the other hand, γ-aminobutyric acid (γ-aminobutyric acid, hereinafter sometimes abbreviated as “GABA”) has recently been recognized by people as a functional component and is in the limelight. GABA is a non-protein amino acid widely distributed in nature, and is contained in various mushrooms, fruits, vegetables, cereals, etc., although it is a trace amount as a food ingredient. In the living body, there are many in particular in the substantia nigra in the brain, basal ganglia and the like. GABA is known for many physiological functions such as dilating blood vessels to lower blood pressure, activating blood flow in the brain, and increasing oxygen supply to brain cells to promote metabolic and memory enhancement. It has been. Therefore, there are a plurality of patent applications regarding a method for generating GABA from various food materials (Japanese Patent Application Laid-Open No. 2004-215529 (Patent Document 1), Japanese Patent Application Laid-Open No. 03-244366 (Patent Document 2), Japanese Patent Application Laid-Open No. 2003-245093 (Patent Document 3). JP, 9-238650, JP 10-295394, JP 11-103825, JP 2000-210075, JP 2003-70462). However, a method for increasing the GABA content in ginseng juice has not yet been developed.

  Although Patent Documents 4 to 7 disclose technologies for fermenting ginseng processed products, the technologies described in these documents are not intended for the production of GABA, and the fermentation conditions described in these documents indicate GABA. Is not generated enough.

  In addition, in Japanese Journal of Food Science and Technology Vol.49, No.9, p573-582 (2002) (Non-patent Document 1), it was examined to produce GABA using glutamate decarboxylase activity in carrots. However, the amount of GABA produced in carrots was small compared to other vegetables such as pumpkins.

JP2004-215529 JP 03-244366 JP2003-245093 JP2001-190251 JP 04-320669 JP 03-292870 JP 03-277246 A Japanese Journal of Food Science and Technology Vol.49, No.9, p573-582 (2002)

  As mentioned above, β-carotene, dietary fiber, and GABA are all important functional ingredients for the living body, and some complementary actions are observed between these ingredients, and as food ingredients If they can be taken together, they will be able to demonstrate their functionality and synergistic effects with each other. However, at present, foods containing these functional ingredients have been developed and sold, but those containing a large amount of β-carotene, dietary fiber and GABA at the same time have not been developed yet. People have to eat a variety of foods and drinks at the same time to consume these important ingredients. Needless to say, this is a problem that involves both cost and effort. If a single food or drink contains a large amount of the above functional ingredients at the same time, it can be surely contributed to the health of people. In addition, considering that people's appeal to nature, safety, and health will become stronger, it is not possible to naturally produce these various functional ingredients from raw materials in some way, rather than simply adding them to food. It can be one of the important future research and development issues.

  Therefore, an object of the present invention is to provide a fermented ginseng containing a large amount of γ-aminobutyric acid.

  The present inventors are ginseng (water content about 90%) contains a lot of carotene (about 13,000 IU), dietary fiber (about 1.5%), carbohydrates (starch and dextrin about 3%, sucrose about 2% , About 3% reducing sugar), and free amino acids such as glutamic acid and glutamine. And it discovered that GABA could be produced | generated in large quantities, without adding another additive so much by adding the yeast which has high GABA production ability to these ginseng raw materials, and carrying out a fermentation process. In addition, when pectinase and cellulase are further acted on in fermentation, the effective utilization rate of ginseng tissue is greatly increased, the flavor (sweetness) of ginseng extract is greatly improved, and the production reaction of GABA is well promoted, It has been found that it is possible to produce a fermented functional carrot containing high amounts of β-carotene, water-soluble dietary fiber and GABA. Based on these findings, the present invention has been completed. That is, the present invention includes the following inventions.

(1) A method for producing a gamma-aminobutyric acid-containing ginseng fermented product, wherein yeast is used to ferment ginseng or a processed product thereof in a temperature range of 33 to 53 ° C.
(2) The method according to (1), wherein the yeast belongs to the genus Pichia, Candida or Saccharomyces.
(3) Pichia anomala MR-1 strain (Accession No. FERM BP-10134) or a mutant strain thereof, which has the ability to produce γ-aminobutyric acid from ginseng or its processed product by fermentation A method for producing a fermented ginseng product containing γ-aminobutyric acid, wherein the ginseng or processed product thereof is fermented.
(4) The method according to any one of (1) to (3), wherein the fermentation is performed in the presence of at least one of pectinase or cellulase.
(5) The method according to any one of (1) to (4), wherein the fermentation is performed in the presence of glutaminase.
(6) The method according to any one of (1) to (5), wherein the fermentation is performed at an initial pH of 5.0 to 7.0.
(7) The method according to any one of (1) to (6), wherein the fermentation is carried out under aeration and / or stirring conditions.
(8) A gamma-aminobutyric acid-containing carrot fermented product produced by the method according to any one of (1) to (7).
(9) A medicine or food containing the gamma-aminobutyric acid-containing ginseng fermented product according to (8).
(10) The medicament or food according to (9), which is in the form of a concentrated extract, beverage, powder, or tablet.

  According to the present invention, a ginseng fermented product containing a large amount of γ-aminobutyric acid, a medicine or food using the fermented product, and a method for producing them are provided.

  The ginseng used in the present invention is not limited to the place of origin and variety as long as it contains saccharides and sugar metabolizing intermediates (organic acids). Preferably not. For the purposes of the present invention, carrot root vegetables are used. In the present specification, when simply saying “carrot”, it means “carrot root vegetable part”. Carrots may be refrigerated or frozen after harvesting.

  In the "carrot or processed product" in the present invention, ginseng, an appropriately sized slice of carrot, crushed material, ground product, juice, juice concentrate, juice dilution, juice filtrate, The refined product of squeezed juice is included. These may have been subjected to various treatments such as enzyme treatment and heat treatment within a range that does not adversely affect the production of GABA. “Ginseng or its processed product” is preferably used as a fermentation raw material as a water-containing suspension. In the water-containing suspension, water may be added externally, or may be derived from carrot before treatment.

  The yeast used in the present invention is not particularly limited as long as it is a yeast having the ability to produce GABA by fermentation from carrots or processed products thereof, and commercially available baker's yeast, marine yeast, beer yeast, sake yeast, etc. are used. be able to. Of these, yeast belonging to the genus Pichia, Candida or Saccharomyces is preferred, and yeast belonging to the genus Pichia is most preferred. Specifically, Pichia anomala (for example, Pichia anomala MR-1 (Accession number FERM BP-10134, deposited on September 28, 2004 at the National Institute of Advanced Industrial Science and Technology Patent Biological Depositary Center) ), Pichia anomala NBRC-10213, Pichia anomala NBRC-100267), Candida utilis (eg Candida utilis NBRC-10707), Candita fermentati, Saccharomyces cerevisiae Although it is mentioned, it is not limited to this. Pichia anomala MR-1 is particularly preferred. As long as it has the ability to produce γ-aminobutyric acid, a mutant of Pichia anomala MR-1 is also preferably used. The mutagenesis treatment can be performed using any suitable mutagen. Here, the term “mutagen” should be understood in a broad sense to include not only a drug having a mutagen effect but also a treatment having a mutagen effect such as UV irradiation. Examples of suitable mutagens include ethyl methanesulfonate, UV irradiation, N-methyl-N'-nitro-N-nitrosoguanidine, nucleotide base analogs such as bromouracil, and acridines, but any other effect A typical mutagen can also be used. Any of these yeasts can be used in the method of the present invention as a suspension of yeast cells themselves. These yeasts can also be used in the form of so-called immobilized yeast supported on an appropriate carrier.

  In addition, the production reaction of GABA by fermentation treatment requires the presence of a small amount of saccharides such as glucose and fructose, or sugar metabolism intermediates such as organic acids in the fermentation raw material. This is because the production reaction of GABA by fermentation treatment with yeast is a kind of in vivo reaction that is performed by combining various metabolic reactions in the fungus body, so that it is necessary to supply energy by the TCA cycle route for the progress of the reaction . However, since ginseng already contains a small amount of sugars (mainly monosaccharides such as glucose and fructose) and sugar intermediates such as organic acids, if only yeast cells are added as they are, fermentation reaction Can start. Therefore, it is not necessary to add a reaction accelerator such as saccharide externally. Therefore, the production of GABA by the fermentation treatment of the present invention is simple, and mass industrial production at a lower cost is possible.

  Regarding the added concentration of yeast, when MR-1 yeast is used, the added amount of live yeast cells (water content: about 70-80%) is within the range of about 2-10% by weight with respect to the total amount of the reaction solution. It is preferable. If it is in this range, it is possible to produce sufficient GABA, and the fermented product produced does not have a yeast odor, and the flavor unique to carrots is not impaired.

  The initial pH of the fermentation treatment is preferably in the range of pH 5.0 to 7.0. Since the pH of the suspension after crushing ginseng often falls within this range, it is often unnecessary to adjust the pH when ginseng is used.

  The temperature of the fermentation treatment is preferably in the range of 33 to 53 ° C, more preferably in the range of 35 to 45 ° C. A temperature of 33 ° C. or higher, preferably 35 ° C. or higher, is suitable because the growth of cell bodies is suppressed and fermentation proceeds easily. When the temperature is 53 ° C. or lower, preferably 45 ° C. or lower, functional components such as vitamins and carotene contained in the ginseng raw material are not easily damaged.

  Furthermore, it is also preferable to add pectinase or cellulase to the fermentation raw material in order to increase the dissolution rate of ginseng fibers. In the fermentation process, the ginseng fiber is decomposed and becomes very fragile and easily broken. However, if pectinase or cellulase is further acted on, the ginseng fiber can be decomposed more effectively. As a result, the yield of the finally obtained fermented product is greatly increased. Moreover, since the sweetness of fermented material increases, it is preferable.

  Furthermore, it is also preferable to add glutaminase to the fermentation raw material in order to further increase the amount of GABA produced. This is because, since a certain amount of glutamine is contained in the carrot extract, addition of glutaminase converts glutamine into glutamic acid and promotes the production reaction of GABA. In this case, the amount of glutaminase added is preferably within a concentration range of 0.05 to 0.20% by weight with respect to the raw material for fermentation treatment.

  The fermentation treatment is preferably performed under aerobic conditions. The GABA production reaction by yeast fermentation is an in vivo reaction that is a combination of various metabolic reactions in the cell, so it is necessary to supply energy through the TCA cycle route for the progress of the reaction. This is because oxygen is necessary to produce it efficiently.

  For example, it is preferably carried out under aeration or stirring conditions. Note that the air blowing amount can be set as appropriate so that the amount of GABA generated is increased.

  In addition, the fermentation treatment period for producing a large amount of GABA depends on the amount of the fermentation treatment liquid, but is preferable when, for example, 7 liters of the fermentation treatment liquid is added using a 10-liter jar fermenter in the laboratory. Is about 1-3 days, more preferably about 1-2 days.

  The fermented ginseng of the present invention contains a large amount of functional components such as GABA, carotene and dietary fiber, and can itself be widely used as food (especially health food) and medicine. Moreover, the ginseng fermented product of the present invention can be added to food or medicine together with other components. The final food form may be, for example, a beverage, a solid food, a semi-solid food, or the like. Examples of the beverage include fruit juice beverages, soft drinks, and alcoholic beverages. Examples of solid food include tablets, sugar-coated tablets, powdered foods such as powdered drinks and powdered soups, block confectionery such as biscuits, capsules, and jelly.

The ginseng fermented product of the present invention may be subjected to centrifugal separation, filtration, and purification steps.
The ginseng fermented product of the present invention may be obtained by further increasing the concentration of GABA by centrifugation, filtration, and purification processes. The ginseng fermented product of the present invention having a high GABA concentration is particularly suitable for use in various drinks, high-end foods and beverages, medicines and the like.

  Moreover, the fermented ginseng of the present invention may be appropriately concentrated to a desired concentration by vacuum concentration or the like. The ginseng fermented product of the present invention may be diluted. Moreover, the fermented ginseng of the present invention may be prepared in a desired powder state by freeze drying, spray drying or the like. At that time, it may be mixed with an excipient and dried.

  When formulated as a medicine, it can be formulated according to a conventional method together with excipients, carriers and the like that are acceptable for pharmaceutical use.

  In the following examples, “Pichia anomala MR-1” or “MR-1 strain” was entrusted to the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology on September 28, 2004, and the accession number FERM BP-10134 was Refers to the assigned strain.

The carrots used in the following experiments are all commercially available varieties “Kouyo 2”.
Reference example: MR-1 strain growth culture liquid medium (glucose 2%, urea 2%, yeast extract powder 0.5%, salt 0.5%, KH ₂ PO ₄ 0.05%, MgSO ₄ 0.05%, ammonia sulfate 0.1%) 7 liters Was sterilized with a 0.2 μm sterilizing filter and placed in a 10-liter jar fermenter that had been pre-sterilized by heating at 121 ° C. for 30 minutes. After the temperature of the liquid medium was cooled to 25 ° C., the pH of the culture solution was adjusted to 5.0 using dilute hydrochloric acid and dilute alkali. Thereafter, 100 ml of a pre-cultured MR-1 strain pre-cultured solution was injected aseptically, and aerated for 2 days with stirring at 25 ° C. The culture solution was centrifuged, and the cells were thoroughly washed with sterilized water, and then further centrifuged. The above centrifugation and washing were repeated twice, and finally 220 g of MR-1 cells (the water content measured by the loss on drying method at 130 ° C. for 15 minutes was 72.9%) was obtained. In all the following experiments, MR-1 yeast cells cultured in this way were used.

Experiment 1: Cellulase / glutaminase combination, pH not adjusted (pH 6.02)
A commercially available carrot (moisture 91.6%, measurement method same as above) was cut into a size of about 2 cm × 2 cm × 0.5 cm, and then ground for about 2 minutes using a food cutter. 20.0 g of this ginseng pulverized product was taken and put into a 200 ml Erlenmeyer flask containing MR-1 cells having a predetermined concentration shown in the table below. Then, enzyme cellulase A (manufactured by Amano Enzyme Inc., hereinafter the same) has a concentration of 0.10% by weight of the total amount of the reaction solution, and enzyme glutaminase (manufactured by Daiwa Kasei Co., Ltd., the following) has a concentration of 0.05% by weight of the total amount of the reaction solution. After each addition, the total volume was adjusted to 50 ml with sterile distilled water. These Erlenmeyer flasks were placed on a constant temperature shaker at 45 ° C. and subjected to a fermentation treatment for 24 hours while shaking at 100 rpm. After completion of the reaction, the fermentation broth was inactivated by heating at 85 ° C. for 15 minutes and centrifuged. The obtained supernatants were concentrated to 25 ml each and subjected to analysis of free amino acid content including GABA components. For analysis of free amino acids, a fully automatic amino acid analyzer (JLC-500 / V) manufactured by JEOL Ltd. was used (hereinafter the same). Table 1 shows the analysis results of GABA content in each concentrated ginseng extract obtained above.

  From the above results, it was found that a large amount of GABA could be produced by adding the MR-1 yeast of the present invention to the carrot pulverized product and subjecting it to fermentation. I found out that it was able to increase. However, since the yeast odor in the fermented ginseng extract becomes more prominent as the amount of added bacterial cells increases, there is a possibility that the characteristic flavor of the ginseng extract may be impaired.

Experiment 2: Cellulase use, glutaminase amount adjustment, pH unadjusted (pH 6.02)
After performing fermentation treatment for GABA production under the same conditions as in Experiment 1 except that each MR-1 yeast cell was 2.0% by weight and the addition concentration of glutaminase was changed to the prescribed concentration shown in the table below, each 25 ml of concentrated carrot extract Prepared. Table 2 shows the amount of GABA produced in these extracts.

  From the above results, it was found that the amount of GABA produced could be increased by about 40% by adding only about 0.05% of glutaminase to the total amount of the fermentation treatment solution. However, it was also found that even if the amount of glutaminase added was further increased, further increase in GABA production could not be expected.

Experiment 3: Cellulase / glutaminase combined, pH unadjusted (pH 6.0-6.3)
In each 50 ml of a mixture containing 50% by weight of carrot pulverized product, 0.10% by weight of cellulase A and 0.05% by weight of glutaminase in water, various yeast cells shown in Table 3 (yeasts with “NBRC” characters in them) 1 g of yeast obtained from the National Institute of Technology and Evaluation, commercial baker's yeast is obtained from Oriental Kogyo Co., Ltd., and other yeast is marine yeast separated from seawater by the present inventors, After performing a fermentation treatment for GABA production under the same conditions as in Experiment 1, 25 ml of each concentrated carrot extract was prepared. Table 3 shows the amount of GABA produced in these extracts.

  From the above results, it was found that all yeasts belonging to the genera Pichia, Candida and Saccharomyces have the ability to produce high concentrations of GABA using ginseng as a substrate. Among them, the yeast of the genus Pichia has a higher ability to produce GABA, and even if it is the yeast of the same genus Pichia, the MR-1 yeast isolated from seawater by the present inventors has the highest ability to produce GABA I understood.

Experiment 4: GABA production under the same conditions as in Experiment 1, except that glucose concentration adjustment, cellulase / glutaminase combination, pH unadjusted MR-1 yeast cells were added at 2.0 wt% concentration, and the glucose concentrations specified in the table below. After performing the fermentation treatment, 25 ml each of concentrated carrot extract was prepared. Table 4 shows the amount of GABA produced in these extracts.

  From the above results, it was revealed that GABA was produced regardless of whether or not saccharides were added. This is considered to be because a small amount of sugar is contained in the carrot raw material.

Experiment 5: No glutaminase, cellulase amount adjusted, pH unadjusted MR-1 yeast cells were each 2.0% by weight, glutaminase not added, and cellulase A added concentration was changed to the prescribed concentration shown in the table below. After performing the fermentation treatment for GABA production under the conditions, 25 ml each of the concentrated carrot extract was prepared. Table 5 shows the amount of GABA produced in these extracts.

  From the above results, it was found that the addition of cellulase promoted the production of GABA, and the ginseng fiber tissue was well degraded, and the amount of ginseng residue in the finally obtained fermented product was greatly reduced. In this sense, it is considered that the content of low molecular weight water-soluble fibers in the final fermentation broth can be greatly increased by the decomposition of ginseng fibers, which can greatly contribute to improving the functionality of the ginseng fermented product.

Experiment 6: Cellulase / glutaminase combination, pH adjustment
In various citrate-sodium phosphate buffers (pH 0.1 to 8.0) (0.1 M citrate-0.2 M disodium hydrogen phosphate), carrot pulverized product 40% by weight, MR-1 cell body 2.0% by weight, cellulase A 0.10 After adjusting the concentration to 50% by weight so that the concentration of glutaminase was 0.05% by weight, GABA-producing fermentation treatment was performed under the same conditions as in Experiment 1, and then 25 ml each of concentrated carrot extract was prepared. Table 6 shows the amount of GABA produced in these extracts.

  From the above results, it was shown that the optimum pH for GABA production by fermentation treatment is in the range of about 5.0 to 7.0, and that the production amount of GABA is the highest at pH 6.0. It was found that the production amount of GABA tends to decrease in other pH ranges.

Experiment 7: Cellulase used, no glutaminase, fermentation temperature adjustment, pH 4.5
Cellulase A was added to 500 g of a mixture containing 50% of ginseng pulverized product in water so as to have a concentration of 0.10% by weight, and then the pH of the reaction solution was adjusted to 4.5. This mixture was enzymatically degraded at 50 ° C. for 2 hours. Take out 10g of each of the resulting decomposition solutions and put them into 20 ml L test tubes (12 tubes x 3 types) respectively. (1) Yeast-free type (carrot only), (2) Association 7 Make 3 types of reaction solution with 0.4 g each of No. yeast and (3) type with 0.4 g each of MR-1 cells, and make 3 L test tubes for each type over 3 times (12 tubes) Were placed in a shaking incubator with a temperature gradient of 15 to 60 ° C., respectively, and allowed to undergo fermentation treatment for 3 days. Thereafter, the reaction solution was taken out from each L test tube, heat-treated at 85 ° C. for 15 minutes, then centrifuged, and the extract was made up to a volume of 10 ml and subjected to analysis of GABA content. Table 7 shows the amount of GABA produced in the three types of extracts obtained.

  Based on the above results, in the carrot-only type (1), almost no GABA production was observed within the temperature range of 33 ° C or lower, but when the reaction temperature was increased to 36 ° C or higher, a large amount of GABA was observed. It was. However, it was also found that further increase in GABA concentration could not be expected even if the temperature was further raised to 36 ° C or higher.

  In the type (2) to which Association No. 7 yeast is added, the temperature range of 40.5 ° C or less, which includes the temperature range used for the conventional yeast fermentation process, is almost the same as the carrot-only type. There was no increase in GABA. However, in the temperature range above 44 ° C, the GABA production concentration increased to about 35% or more than the carrot-only type.

  In the type (3) to which MR-1 yeast was added, the GABA production concentration was found to be the highest. The preferred temperature for GABA production in this case was in the range of about 33-53 ° C, and the optimum temperature was in the temperature range of about 35-45 ° C. It was found that the production amount of GABA tended to decrease in the temperature range other than these.

Experiment 8: Cellulase / glutaminase combined, adjusted to pH 4.5, increased fermentation throughput
A 10-liter jar fermenter was charged with 3.0 kg of ginseng pulverized material (water content 91.6%) and 0.240 kg of MR-1 yeast cells, and diluted twice with sterilized water. The temperature of the water-containing mixture was raised to 40 ° C., and then the pH of the reaction solution was adjusted to 4.5 using 50% fermented lactic acid. Thereafter, two kinds of enzymes were added so that the concentration of cellulase A was 0.10% by weight and glutaminase was 0.05% by weight. The liquid temperature of the reaction mixture was kept at 40 ° C., air was continuously injected at a flow rate of 1.0 liter / min using a compressor while stirring at 250 rpm, and the fermentation treatment was performed for 96 hours. During the fermentation treatment, 300 g of the fermentation reaction solution was taken out every 24 hours, heated and inactivated at 85 ° C. for 30 minutes, centrifuged, and the supernatant was concentrated to 150 g. Table 8 shows the amount of GABA produced in these supernatants.

Experiment 9: Combined use of cellulase / glutaminase, two-stage pH adjustment (cellulase reaction stage pH 4.5, fermentation treatment stage pH 6.0), increased fermentation throughput
In a 10-liter jar fermenter, 2.0 kg of ginseng pulverized material was charged in the same manner as in Experiment 8, and then diluted twice with sterilized distilled water. After raising the temperature of this water-containing mixture to 50 ° C., adjust the pH to 4.5 using 50% fermented lactic acid, add 0.05% by weight each of cellulase A and pectinase, and keep the enzyme at the same temperature for 6 hours. Decomposed. Thereafter, the temperature of the reaction solution was lowered to 40 ° C., and the pH of the reaction solution was adjusted to 6.0 using a 2N NaOH solution, and then 160 g of MR-1 cells (4.0 wt% concentration) and 2 g of glutaminase (0.05 wt%). Concentration) was added. The liquid temperature of the reaction mixture was kept at 40 ° C., air was continuously injected at a flow rate of 0.8 liter / min using a compressor while stirring at 250 rpm, and the fermentation treatment was performed for 24 hours. After completion of the reaction, the fermentation reaction solution was inactivated by heating at 85 ° C. for 30 minutes and then centrifuged to obtain 2.0 kg of a concentrated solution. The concentrations of GABA and main free amino acids in this concentrate are shown in Table 9.

Application example: After preparing 4.0 kg of ginseng fermentation broth raw material in the same procedure as in Production Experiment 9 for GABA-containing fermented ginseng jelly drink (200 ml) , as in Experiment 9, allow fermentation treatment at 40 ° C for 24 hours, and concentrate 2.0 kg of fermented carrot extract was obtained. After putting these fermented carrot extracts into the blending tank, the proportions of sugars (fructose glucose liquid sugar, erythritol), sweeteners (sucralose, stevia), acidulants (citric acid, sodium citrate, (Malic acid) was dissolved in ion-exchanged water and then charged into the preparation tank in the same manner, and then adjusted to a predetermined amount with ion-exchanged water. After these mixtures are heated to 50 ° C, a gelling agent (using carrageenan and locust bean gum) that is uniformly dispersed with ion-exchanged water is added and heated to 85 ° C while stirring. It was. After the obtained product was sterilized, it was hot-packed in a 200 ml container for drink jelly to obtain a fermented carrot jelly drink product. The fermented carrot jelly drink had a GABA content of 30 mg / 100 ml.

Claims (8)

Using yeast belonging to the genus Pichia, Candida or Saccharomyces , fermenting ginseng or its processed product in a temperature range of 33 to 53 ° C., under the aerobic condition where the fermentation is aerated and / or stirred, A method for producing a ginseng fermented product containing γ-aminobutyric acid, characterized by being performed at an initial pH of 5.0 to 7.0 in the presence of glutaminase . The method according to claim 1, wherein the yeast belongs to the genus Pichia, Candida utilis or Candida fermentati. The method according to claim 1 or 2, wherein the fermentation is performed in the presence of at least one of pectinase or cellulase.   Pichia anomala (Pichia anomala) MR-1 strain (Accession No. FERM BP-10134) or a mutant thereof having a capacity to produce γ-aminobutyric acid from ginseng or its processed product by fermentation, A method for producing a γ-aminobutyric acid-containing ginseng fermented product, characterized by fermenting ginseng or a processed product thereof. The method according to claim 4 , wherein the fermentation is carried out in the presence of at least one of pectinase or cellulase. The method according to claim 4 or 5 , wherein the fermentation is carried out in the presence of glutaminase. The method according to any one of claims 4 to 6 , wherein the fermentation is performed at an initial pH of 5.0 to 7.0. The method according to any one of claims 4 to 7 , wherein the fermentation is carried out under aeration and / or stirring conditions.