JP6875766B1 - Method for producing processed soybean food containing high content of γ-aminobutanoic acid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a processed soybean food containing a high content of γ-aminobutanoic acid. SOLUTION: A dipping step (S-1) in which soybeans are immersed in water to impregnate the raw material with water, and a sealing step (S) in which soybeans are filled in an airtight bag, the inside of the bag is evacuated, and then sealed. -2) and the heating step (S-3) in which the soybean surface is heated at a temperature of 70 to 90 ° C. while the bag body is kept sealed, and the soybeans are added after opening the bag body. A method for producing a processed soybean food containing a high content of γ-aminobutanoic acid, which comprises a drying step (S-4) of drying at the same temperature as the warming step or a temperature 30 degrees lower than the heating temperature. [Selection diagram] Fig. 1

Description

The present invention relates to a method for producing a processed soybean food containing a high content of γ-aminobutanoic acid, and more specifically, a high content of glutamic acid contained in soybean with increased conversion efficiency to γ-aminobutanoic acid. The present invention relates to a method for producing a processed soybean food containing γ-aminobutanoic acid.

Health foods containing γ-aminobutanoic acid (GABA) have been highly evaluated. The main bioactive effects of γ-aminobutanoic acid are known to improve cerebral blood flow, lower blood pressure, and stabilize the mind. γ-Aminobutanoic acid is produced by decarboxylation of glutamic acid by the action of glutamic acid decarboxylase.

Glutamic acid, which is a raw material of γ-aminobutanoic acid, is abundant in soybeans. Soybeans have abundant nutrients such as protein, fat, starch, and vitamins, and are not only cooked and eaten as they are, but also used as processed foods such as tofu, natto, miso, and soy sauce, which are important for Japanese people. It has been widely used as a food resource since ancient times.

Processed soybean foods containing a high concentration of γ-aminobutanoic acid, which is obtained by converting glutamic acid, which is abundant in soybeans, into γ-aminobutanoic acid with high efficiency are considered to be useful for promoting health. It is desired to develop a method for producing processed soybean food containing a high content of γ-aminobutanoic acid converted into aminobutanoic acid.

Conventionally, a soaking step in which germinated soybeans are immersed in water at 10 to 70 ° C. for 15 minutes or more, and a high temperature holding step in which germinated soybeans are placed in a container and held at 45 to 90 ° C. for 15 minutes or longer. A method for producing γ-aminobutanoic acid by performing at least one of these steps has been disclosed (Patent Document 1). However, this method produces only a small amount of γ-aminobutanoic acid, which is 15 to 36 mg / 100 g, and at this content, γ-aminobutanoic acid is used for physiologically active actions such as improving cerebral blood flow, lowering blood pressure, and stabilizing the mind. It has a problem that the effect of aminobutanoic acid cannot be fully exerted.

International Publication No. 2014/061262

The present invention enhances the conversion efficiency of glutamic acid contained in soybean to γ-aminobutanoic acid in order to exert the physiologically active effects of γ-aminobutanoic acid such as improvement of cerebral blood flow, blood pressure lowering, and mental stability, and γ-. An object of the present invention is to provide a method for producing a processed soybean food containing a high concentration of aminobutamic acid.

The method for producing a processed soybean food containing a high content of γ-aminobutanoic acid of the present invention includes a dipping step of immersing the soybean in water to impregnate the water , and filling the soybean into an airtight bag and filling the bag. A sealing process in which the air is evacuated and then sealed so that the remaining amount of air in the bag is 50% or less of the volume of the soybean, and the bag is added at a temperature of 70 to 90 ° C. until the surface of the soybean turns brown while the bag is kept sealed. It is characterized by including a heating step of heating, and a drying step of opening the bag and then drying at the same temperature as the heating step or a temperature 30 degrees lower than the heating temperature.

In the dipping step, it is preferable to soak the soybeans in water for 1 to 2 days.
In the sealing step, it is preferable to bleed air so that the remaining amount of air in the bag is 50% or less.
In the sealing step, a bag body having a double structure can be used as the bag body.

The heating time of the heating step is preferably 24 hours to 336 hours.
It is characterized by having a drying step of removing water from soybeans in a state where the bag body is opened.

According to the method for producing processed soybean foods containing a high content of γ-aminobutanoic acid of the present invention, soybeans soaked in water and impregnated with water are drained so that the remaining amount of air becomes a predetermined value or less. It is excellent that processed soybean food containing a high content of γ-aminobutanoic acid of 39.5 to 63.8 mg can be produced from 100 g of soybean by filling it in an air-deflated bag and heating it for a predetermined time. Has an effect.

In the brain, γ-aminobutanoic acid has the effect of activating blood flow in the brain as an inhibitory neurotransmitter, increasing oxygen supply and enhancing the metabolic function of brain cells, and in the body, sympathetic nerves. It is known that it has the effect of stabilizing the mind, relaxing blood vessels, and lowering blood pressure by suppressing the secretion of noradrenaline from the end of the cell.

The effect of γ-aminobutanoic acid by oral ingestion is that γ-aminobutane has a diuretic effect, lowers blood pressure, relieves constipation, activates liver and kidney functions, and suppresses brain nerves from becoming too excited. However, it is expected to have an effect of improving memory, and is designated as a food for specified health use that is permitted to display the health function "for those with high blood pressure".

In the health food market, health foods obtained by mixing foods containing γ-aminobutanoic acid with foods containing other ingredients are highly evaluated. By using the processed soybean food containing the high content of γ-aminobutanoic acid of the present invention, the same effect as that of the conventional health food can be exhibited in a smaller amount and cheaper than the conventional food containing γ-aminobutanoic acid. It has an excellent effect that it can show a higher health-promoting effect than conventional health foods, and that by supplying a higher concentration of γ-aminobutanoic acid than before, it may show a new health-promoting effect such as anti-aging. Have.

It is a flow chart which shows one Embodiment of the manufacturing method of the processed food of this invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
FIG. 1 is a flow chart showing an embodiment of the method for producing a processed food of the present invention.
As shown in FIG. 1, the method for producing a processed soybean food containing a high content of γ-aminobutanoic acid of the present invention includes a dipping step (S-1) of immersing soybean in water and impregnating it with water, and after soaking. A sealing step (S-2) for storing the soybeans in an airtight bag, a heating step (S-3) for heating the bag containing the soybeans, and a drying step for drying the heated soybeans. (S-4) and. Hereinafter, each step will be specifically described.

[Immersion process]
In the dipping step (S-1), it is preferable to soak the soybeans in water for 1 to 2 days. For example, water can be impregnated by immersing in water at room temperature on the first day of immersion, exchanging the immersion water, and immersing in a warm storage (35 ° C.) on the second day. Soybeans are impregnated with water to promote germination and become germinated soybeans, but the soybeans of the present invention also include germinated soybeans in the early stage of germination.

[Sealing process]
The sealing step (S-2) is a step of putting the soybeans impregnated with water into an airtight bag and sealing the soybeans. At this time, it is preferable that the volume of air remaining inside the container is 50% or less of the volume of soybeans packed in the container.

For example, after filling the bag so that the volume of residual air in the bag is 50% or less of the volume of soybeans, the volume of air remaining in the bag is reduced to the bag by completely sealing the bag mouth. It can be reduced to 50% or less of the volume of the stuffed soybeans. Not limited to this, after filling the bag with soybeans, the air may be evacuated by compressing the bag to reduce the volume of air to 50% or less.

If the volume of the remaining air exceeds 50% of the volume of the raw material soybean, the glutamate decarboxylase may be decomposed by the air (oxygen) and the enzyme activity may not be maintained, which is not preferable.
The smaller the amount of air (oxygen) remaining, the better, but it is difficult to reduce the volume of air to zero because soybeans are solid and have gaps. However, it is also possible to reduce the amount of air (oxygen) coexisting in the bag by bleeding air inside using a pressure-resistant container or introducing an inert gas such as nitrogen gas or carbon dioxide gas.

The bag for containing and sealing the soybeans can be any bag for foods that can tightly contain the raw material soybeans and does not leak water and water vapor. In addition, in order to observe the change in the surface state, it is preferable that the airtight bag has light transmission. Therefore, as a preferable example, a bag made of synthetic polymer resin having light transmission can be mentioned.

Further, when the soybean is sealed and heated, gas may be generated and the bag may expand. Therefore, when the bag body is used, it is preferable to use it as a double bag. The most preferable example is a transparent bag made of polyethylene or polyethylene terephthalate.

[Heating process]
The heating step (S-3) is a step of storing the soybeans contained in the sealed bag in an incubator in a predetermined temperature range and heating the soybeans until the surface of the soybeans turns brown. By this heating step, glutamic acid contained in soybean can be decarboxylated by glutamic acid decarboxylase to be converted into γ-aminobutanoic acid. The predetermined temperature range is preferably 70 ° C. to 90 ° C.

If the heating temperature exceeds 90 ° C., the thermal decomposition of undesired soybeans may proceed too much, which is not preferable, and if it is lower than 70 ° C., the decarboxylation reaction of glutamic acid may not proceed sufficiently, which is not preferable. It is preferable that the reaction temperature is diversified and strictly controlled according to the diversity of equipment used, soybean varieties used as raw materials, quality variations among soybeans of the same varieties, purpose of use of soybeans after treatment, and the like. ..

The reaction time is preferably 24-336 hours. If the reaction time is shorter than 24 hours, the reaction may not proceed sufficiently, which is not preferable. Further, even if the reaction time exceeds 336 hours, the amount of γ-aminobutanoic acid does not increase, the decomposition reaction proceeds, the components of soybean are decomposed, and the coloring of soybean becomes remarkable, which is not preferable.

It is preferable to separately perform a preliminary test to set the optimum heating temperature and heating period in the heating process. However, in the actual manufacturing process, the end point of the heating period may be determined based on the change in the surface condition with reference to the result of the preliminary test. In this case, the end point of the heating period is determined by the discoloration of the soybean surface to brown.

[Drying process]
It is preferable that the soybeans for which the heating step has been completed are subjected to the drying step (S-4). Drying in the drying step (S-4) is possible, for example, by opening the airtight bag and keeping it at a heating temperature or a temperature 30 degrees lower than the heating temperature.

[Example 1]
2.0 kg of domestic soybean containing 10.5% water, 16.3% oil, and 44.4% crude protein is washed with water and then immersed in tap water at room temperature for 24 hours, and the immersion water is replaced with warm water at 35 ° C. Soybeans were soaked in water for another 24 hours and drained to obtain 4.4 kg of water-impregnated soybeans.

The obtained water-impregnated soybeans are packaged in a plurality of transparent synthetic polymer resin bags so that the volume of air remaining inside the bags is 50% or less of the volume of the soybeans. The air was evacuated and sealed, and each bag was covered with another bag to make a double seal. By making the bag body double, it is possible to prevent the bag body from tearing and improve the handleability.

The bag filled with soybeans impregnated with water was placed in an incubator whose internal temperature was set to 80 ° C., and heated for 4 days while observing the contents of the bag.
After 4 days, the bag containing soybeans was opened, placed in a constant temperature dryer whose internal temperature was set to 72 ° C., and dried for 24 hours to obtain 2.16 kg of processed soybean food.

The content of γ-aminobutanoic acid in the raw material soybean before treatment was 9 mg / 100 g, and the content of glutamic acid was 7.39 g / 100 g, but the content of γ-aminobutanoic acid in the obtained processed soybean food was It was 63.8 mg / 100 g and the glutamic acid content was 4,93 g / 100 g.

[Examples 2 to 5]
Similar to Example 1, however, the soybeans soaked were warmed for 24 hours, 48 hours, 72 hours, and 120 hours, and the reaction temperature was 70 to 90 ° C., and Examples 2 to 5 shown in Table 1 were used. And said.

[Comparative Example 1]
Similar to Example 1, however, while adding water so that the soybeans did not dry, the heating time of the soybeans soaked was set to 12 hours, which was used as Comparative Example 1.
[Comparative Example 2]
Similar to Example 1, however, the heating temperature of the soybeans soaked was 100 ° C., and the heating time was 0.5 hours, which was referred to as Comparative Example 2.
[Comparative Example 3]
Similar to Example 1, however, the heating temperature of the soybeans soaked was 90 ° C., and the heating time was 0.5 hours, which was referred to as Comparative Example 3.
The results of Examples 1 to 5 and Comparative Examples 1 to 3 are shown in Table 1.

As shown in Examples 1 to 5 of Table 1, the steps of immersing soybeans and impregnating them with water, filling the airtight bag with the soybeans impregnated with water, evacuating the air inside the bag, and then sealing the bag. By a sealing step of heating the bag body at a temperature of 70 to 90 ° C. for 24 to 336 hours and a drying step of opening the bag body, 100 g of the raw material per 100 g of soybeans. There was an excellent effect that 39.5 to 63.8 mg of γ-aminobutanoic acid was produced.

However, as shown in Comparative Example 1, when the heating time in the heating step was less than 12 hours, the reaction time was too short and the amount of γ-aminobutanoic acid produced was small.
Further, as shown in Comparative Examples 2 and 3, when the airtight bag was not used for filling the soybean, the amount of γ-aminobutanoic acid produced was small.
When the airtight bag was not used, the soybeans were dried and could not be heated for a long time.

Although the preferred embodiment of the present invention has been described above, the present invention is not limited to the above-described embodiment, and includes all modifications within a range not departing from the technical scope to which the present invention belongs.

Claims (5)

Soybeans are soaked in water and impregnated with water.
A sealing step of filling the airtight bag with the soybeans, evacuating the air so that the remaining amount of air in the bag is 50% or less of the volume of the soybeans, and then sealing the bag.
A heating step of heating at 70 to 90 ° C. temperature to a surface of the soybean said bag body remains tightly closed is discolored brown,
A high content of γ-aminobutane, which comprises a drying step of opening the bag and then drying at the same temperature as the heating step or at a temperature 30 degrees lower than the temperature of the heating step. A method for producing processed soybean foods containing acid. The method for producing a processed soybean food containing a high content of γ-aminobutanoic acid according to claim 1, wherein the dipping step is to soak the soybean in water for 1 to 2 days. The method for producing a processed soybean food containing a high content of γ-aminobutanoic acid according to claim 1, wherein the sealing step uses a bag having a double structure as the bag. The method for producing a processed soybean food containing a high content of γ-aminobutanoic acid according to claim 1, wherein the heating period of the heating step is 24 hours to 336 hours. The method for producing a processed soybean food containing a high content of γ-aminobutanoic acid according to claim 1, wherein the soybean is dried in a state where the bag is opened.

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