JP5838016B2 - ギャバを含有するギャバもち麦粒の製造方法及びその製品 - Google Patents
ギャバを含有するギャバもち麦粒の製造方法及びその製品 Download PDFInfo
- Publication number
- JP5838016B2 JP5838016B2 JP2010039461A JP2010039461A JP5838016B2 JP 5838016 B2 JP5838016 B2 JP 5838016B2 JP 2010039461 A JP2010039461 A JP 2010039461A JP 2010039461 A JP2010039461 A JP 2010039461A JP 5838016 B2 JP5838016 B2 JP 5838016B2
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- Japan
- Prior art keywords
- gaba
- glutinous
- grains
- wheat
- glutamic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
精白度が2%から20%の間で良好なギャバ生産が観察された。図4に基づいて説明すれば、好ましくは、精白度5%から16%未満の間で良好なギャバ生産が観測された。
2 精麦
3 L−グルタミン酸溶液
4 浸漬
5 水切り
6 保温
7 乾燥
8 サンプル
9 もち麦ふすまとグルタミン酸溶液の混合
10 一晩(約15時間)置くことについて
11 ギャバ生成
Claims (6)
- はだか麦類のもち麦を5%以上16%未満の間で精白された精麦もち麦粒を材料に、グルタミン酸溶液に浸漬することによりもち麦粒でギャバを含有するギャバもち麦粒の製造方法。
- 請求項1に記載の精麦もち麦粒は、精麦装置で原麦の表皮を剥がして5%以上16%未満の間で精白された精麦もち麦粒であることを特徴とするギャバを含有するギャバもち麦粒の製造方法。
- 請求項1に記載のグルタミン酸溶液は、グルタミン酸ナトリウム又はグルタミン酸を用いてもち麦粒を浸漬することを特徴とするギャバを含有するギャバもち麦粒の製造方法。
- 請求項3に記載のグルタミン酸ナトリウム溶液又はグルタミン酸溶液は、好ましくはその濃度が0.5%から1%の間の溶液とし、好ましくはpHを4から8の間に調節して用いることを特徴とするギャバを含有するギャバもち麦粒の製造方法。
- 請求項3に記載のグルタミン酸ナトリウム溶液又はグルタミン酸溶液6L当たり2kgの割合で精麦もち麦粒を1時間以上15時間以内室温で浸漬したことを特徴とするギャバを含有するギャバもち麦粒の製造方法。
- 請求項5に記載のグルタミン酸ナトリウム溶液又はグルタミン酸溶液に精麦もち麦粒を1時間以上15時間以内室温で浸漬した後、水切りし、室温で保温することを特徴とするギャバを含有するギャバもち麦粒の製造方法。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010039461A JP5838016B2 (ja) | 2010-02-24 | 2010-02-24 | ギャバを含有するギャバもち麦粒の製造方法及びその製品 |
PCT/JP2011/053750 WO2011105340A1 (ja) | 2010-02-24 | 2011-02-21 | ギャバを含有するギャバもち麦の製造方法及びその製品 |
US13/580,574 US9609890B2 (en) | 2010-02-24 | 2011-02-21 | Method for producing GABA mochi barley containing GABA and product thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010039461A JP5838016B2 (ja) | 2010-02-24 | 2010-02-24 | ギャバを含有するギャバもち麦粒の製造方法及びその製品 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2011172516A JP2011172516A (ja) | 2011-09-08 |
JP5838016B2 true JP5838016B2 (ja) | 2015-12-24 |
Family
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2010039461A Active JP5838016B2 (ja) | 2010-02-24 | 2010-02-24 | ギャバを含有するギャバもち麦粒の製造方法及びその製品 |
Country Status (3)
Country | Link |
---|---|
US (1) | US9609890B2 (ja) |
JP (1) | JP5838016B2 (ja) |
WO (1) | WO2011105340A1 (ja) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2012055211A (ja) * | 2010-09-07 | 2012-03-22 | Maeda:Kk | ギャバを含有するギャバ大麦の製造方法及びその製品 |
CN113261636A (zh) * | 2021-07-01 | 2021-08-17 | 中国科学院成都生物研究所 | 一种高产γ-氨基丁酸的方法及其应用 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2590423B2 (ja) * | 1994-02-01 | 1997-03-12 | 農林水産省中国農業試験場長 | γ−アミノ酪酸を富化した食品素材 |
JP4320293B2 (ja) * | 2001-09-14 | 2009-08-26 | ベストアメニティ株式会社 | 食品素材または食品及びそれらの製造方法 |
CA2504093A1 (en) * | 2005-04-08 | 2006-10-08 | 1289620 Ontario Inc. | Nutraceutical fractions from cereal grains |
JP4355716B2 (ja) | 2006-06-14 | 2009-11-04 | 株式会社真誠プランニング | 食用胡麻の製造方法 |
JP2009050228A (ja) * | 2007-08-29 | 2009-03-12 | Satake Corp | 機能性成分が富化された造粒米の製造方法 |
WO2009069702A1 (ja) * | 2007-11-28 | 2009-06-04 | Sapporo Breweries Limited | γ-アミノ酪酸の製造方法 |
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2010
- 2010-02-24 JP JP2010039461A patent/JP5838016B2/ja active Active
-
2011
- 2011-02-21 WO PCT/JP2011/053750 patent/WO2011105340A1/ja active Application Filing
- 2011-02-21 US US13/580,574 patent/US9609890B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
WO2011105340A1 (ja) | 2011-09-01 |
US9609890B2 (en) | 2017-04-04 |
JP2011172516A (ja) | 2011-09-08 |
US20120324607A1 (en) | 2012-12-20 |
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