JPH03236763A - Production method of food and drink and food and drink using same production method - Google Patents
Production method of food and drink and food and drink using same production methodInfo
- Publication number
- JPH03236763A JPH03236763A JP2033207A JP3320790A JPH03236763A JP H03236763 A JPH03236763 A JP H03236763A JP 2033207 A JP2033207 A JP 2033207A JP 3320790 A JP3320790 A JP 3320790A JP H03236763 A JPH03236763 A JP H03236763A
- Authority
- JP
- Japan
- Prior art keywords
- glutamic acid
- food
- drink
- salt
- vegetables
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 235000013311 vegetables Nutrition 0.000 claims abstract description 23
- 102000008214 Glutamate decarboxylase Human genes 0.000 claims abstract description 16
- 108091022930 Glutamate decarboxylase Proteins 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013922 glutamic acid Nutrition 0.000 claims abstract description 15
- 239000004220 glutamic acid Substances 0.000 claims abstract description 15
- 230000000694 effects Effects 0.000 claims abstract description 13
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000000832 Ayote Nutrition 0.000 claims abstract description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 7
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 5
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 4
- 241000219122 Cucurbita Species 0.000 claims description 3
- 235000015193 tomato juice Nutrition 0.000 claims description 3
- 235000015192 vegetable juice Nutrition 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 abstract description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 abstract description 2
- 235000017647 Brassica oleracea var italica Nutrition 0.000 abstract description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 abstract description 2
- 244000025272 Persea americana Species 0.000 abstract description 2
- 235000008673 Persea americana Nutrition 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 abstract description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract description 2
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 235000005733 Raphanus sativus var niger Nutrition 0.000 abstract 1
- 240000001970 Raphanus sativus var. sativus Species 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 19
- 229960002989 glutamic acid Drugs 0.000 description 14
- 239000000047 product Substances 0.000 description 12
- 244000269722 Thea sinensis Species 0.000 description 8
- 229960002449 glycine Drugs 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000006911 enzymatic reaction Methods 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 235000001497 healthy food Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 241000227653 Lycopersicon Species 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000013905 glycine and its sodium salt Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229940124277 aminobutyric acid Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、血圧上昇抑制作用のある化合物として注目さ
れているγ−アミノ醋酸を多く含有する健康性の高い飲
食品の製造方法及び該製造方法によって得られる健康性
の高い飲食品に関する。Detailed Description of the Invention <Industrial Application Field> The present invention relates to a method for producing highly healthy food and drink products containing a large amount of γ-aminoacetic acid, which is attracting attention as a compound that suppresses increases in blood pressure. This invention relates to highly healthy food and drink products obtained by this method.
〈従来の技術、その課題〉
従来、γ−７ミノ醋酸を多く含有する飲食品の一種とし
て所謂ギヤバロン茶が提案されている（日本農芸化学会
誌、Ｖｏｌ、６１．Ｎｏ、ｌ ｌ 、 １４４９〜１４
５１．１９８７年、実開昭６３−１０３２８５）、この
提案は、茶菓を嫌気的条件下に置くと、γ−７ミノ酪酸
が生成することを利用するもので、かくして生成したγ
−７ミノ酪酸を多く含有する茶菓が所謂ギヤバロン茶で
ある。<Conventional technology and its problems> So-called Giyabaron tea has been proposed as a type of food and drink containing a large amount of γ-7 aminoacetic acid (Journal of the Japanese Society of Agricultural Chemistry, Vol. 61. No. 1449-14).
51. 1987, Utility Model Publication No. 63-103285), this proposal takes advantage of the fact that γ-7 minobutyric acid is produced when tea confections are placed under anaerobic conditions.
-7 A tea confection containing a large amount of minobutyric acid is the so-called Giyabaron tea.
ところが、上記の従来提案には、茶菓を嫌気的条件下に
置いてγ−アミノ酪酸を生成させるため、その条件制御
が煩わしく、また茶菓という性質上その１回の使用量が
少ないため、γ−アミノ酪酸の１回の摂取量が極めて少
ないという課題があル、所謂ギヤバロン茶にはγ−７ミ
ノ酪酸が１００１８％程度含まれているが、もともと茶
菓それ自体の１回の使用量が数ｇ程度であるため、所謂
ギヤバロン茶を使用してもこれによるγ−アミノ醋酸の
１回の摂取量は数ｍｇｇ程度過ぎないのである。However, in the above-mentioned conventional proposal, γ-aminobutyric acid is produced by placing the tea confectionery under anaerobic conditions, which makes it cumbersome to control the conditions. There is a problem that the amount of aminobutyric acid taken per time is extremely small, so-called Giyabaron tea contains about 10018% γ-7minobutyric acid, but the amount used per time in the tea confection itself is originally only a few grams. Therefore, even if so-called Giyabaron tea is used, the amount of γ-aminoacetic acid ingested at one time is only about several mgg.
〈発明が解決しようとする課題、その解決手段〉本発明
は、叙上の如き従来の課題を解決する、健康性の高い飲
食品の製造方法及び該製造方法によって得られる健康性
の高い飲食品を提供するものである。<Problems to be Solved by the Invention, Means for Solving the Problems> The present invention provides a method for producing highly healthy food and drink products that solves the conventional problems as described above, and a highly healthy food and drink product obtained by the production method. It provides:
しかして本発明者らは、上記の観点で研究した結果、グ
ルタミン酸脱炭酸酵素活性の強い野菜処理物にグルタミ
ン酸及び／又はその塩を加えるのが正しく好適であるこ
とを見出し、本発明を完成するに到った。As a result of research from the above-mentioned viewpoint, the present inventors have discovered that it is correct and suitable to add glutamic acid and/or its salt to processed vegetables that have a strong glutamic acid decarboxylase activity, and have completed the present invention. reached.
すなわち本発明は、グルタミン酸脱炭酸酵素活性の強い
野菜処理物にグルタミン酸及び／又はその塩を加えて、
該グルタミン酸及び／又はその塩の一部をγ−７ミノ醋
酸にすることを骨子とする飲食品の製造方法と、該製造
方法によって得られる飲食品とに係る。That is, the present invention adds glutamic acid and/or its salt to a processed vegetable having a strong glutamic acid decarboxylase activity,
The present invention relates to a method for producing a food/beverage product, the main feature of which is converting a portion of the glutamic acid and/or its salt into γ-7 aminoacetic acid, and a food/beverage product obtained by the method.
グルタミン酸脱炭酸酵素は種々の植物体中に存在してお
り、したがってその酵素源としてはこれら種々の植物体
を用いることも考えられるが、これらのうちで本発明で
は、その酵素活性の強い野菜処理物を用いる。かかる野
菜処理物の原料としては、未熟トマト、カボチャ、カボ
チャの皮、ニンジン及びダイコンから選ばれる１種又は
２種以上を用いるのが好ましい、野菜処理物の形態とし
ては、破砕物、磨砕物、搾汁液、濾液、遠心分離液等が
あり、本発明ではこれらのいずれも使用し得るが、製造
上の便宜からして、またグルタミン酸脱炭酸酵素の円滑
な作用を促すために、搾汁液を用いるのが好ましい、い
ずれの形態の野菜処理物を用いる場合であっても、該野
菜処理物中に存在するグルタミン酸脱炭酸酵素の活性を
利用するのであるから、製造上の便宜からしても、該野
菜処理物は未加熱のものが好ましい。Glutamic acid decarboxylase exists in various plants, and therefore, it is possible to use these various plants as the enzyme source. Among these, in the present invention, processed vegetables with strong enzyme activity are used. use things As raw materials for such processed vegetables, it is preferable to use one or more selected from unripe tomatoes, pumpkins, pumpkin skins, carrots, and radish. Examples of the forms of processed vegetables include crushed products, ground products, There are squeezed liquid, filtrate, centrifuged liquid, etc., and any of these can be used in the present invention, but squeezed liquid is used for manufacturing convenience and to promote smooth action of glutamic acid decarboxylase. It is preferable to use any form of the processed vegetable product, since the activity of glutamate decarboxylase present in the processed vegetable product is utilized, so it is preferable to use the processed vegetable product from the viewpoint of manufacturing convenience. It is preferable that the processed vegetables be uncooked.
本発明では、上記のような野菜処理物にグルタミン酸及
び／又はその塩を加える。該グルタミン酸及び／又はそ
の塩として、これらを多く含有する食材、例えばアボガ
ド、ブロッコリー、ジャガイモ、コーン等の処理物を代
用又は併用してもよい。In the present invention, glutamic acid and/or its salt is added to the above-mentioned processed vegetables. As the glutamic acid and/or its salt, processed foods such as avocado, broccoli, potato, corn, etc. containing a large amount of these may be substituted or used in combination.
本発明は、グルタミン酸脱炭酸酵素活性の強い野菜処理
物にグルタミン酸及び／又はその塩を加え、該グルタミ
ン酸及び／又はその塩に該グルタミン酸脱炭酸酵素を作
用させて、該グルタミン酸及び／又はその塩の一部をγ
−アミノ酪酸にするものである。具体的に、グルタミン
酸及び／又はその塩にグルタミン酸脱炭酸酵素を作用さ
せるには、グルタミン酸脱炭酸酵素活性の強い野菜処理
物にグルタミン酸及び／又はその塩を加え、数時間、そ
のまま静置するか又は緩慢な攪拌下に放置すればよい、
この際１通常は湿度５〜５０℃でＰＨ３，５〜７．５に
維持するが、好ましくは温度１５〜３０℃でＰＨ４，０
〜６．０に維持する。In the present invention, glutamic acid and/or a salt thereof is added to a processed vegetable having a strong glutamic acid decarboxylase activity, and the glutamic acid decarboxylase is allowed to act on the glutamic acid and/or its salt. some part γ
- aminobutyric acid. Specifically, in order to cause glutamic acid decarboxylase to act on glutamic acid and/or its salts, glutamic acid and/or its salts are added to processed vegetables with strong glutamic acid decarboxylase activity, and the mixture is allowed to stand for several hours, or Just leave it under gentle stirring.
At this time, 1. Usually the pH is maintained at 3.5-7.5 at a humidity of 5-50°C, but preferably at a temperature of 15-30°C and a pH of 4.0.
Maintain at ~6.0.
したがって必要に応じ、グルタミン酸脱炭酸酵素活性の
強い野菜処理物を予めＰＨ調整しておき、また温度調整
する。Therefore, if necessary, the pH of the processed vegetable having a strong glutamic acid decarboxylase activity is adjusted in advance, and the temperature is also adjusted.
かくしてグルタミン酸脱炭酸酵素を作、用させ、更に必
要に応じ、調味料等を適宜に添加しまた濃縮や均質化処
理等を行なって、γ−７ミノ醋酸を多く含宥する健康性
の高い飲食品を得る０種々の飲食品を得ることができる
が、代表的には、トマトジュース又は野菜ジュースであ
る。In this way, glutamic acid decarboxylase is activated and used, and if necessary, seasonings are added as appropriate, and concentration and homogenization treatments are performed to create highly healthy food and drinks that contain a large amount of γ-7 aminoacetic acid. Although various food and drink products can be obtained, typical examples include tomato juice or vegetable juice.
以下、実施例を挙げて本発明を更に具体的にする。Hereinafter, the present invention will be made more specific by giving Examples.
〈実施例〉
・実施例１
未熟トマ）２Ｋｇを破砕し、搾汁して、搾汁液１．２Ｋ
ｇを得、該搾汁＠ Ｉ ＫｇにＬ−グルタミン酸３ｇを
添加混合した（比較例１）、そしてこれを３０℃で４時
間静置し、ＰＨ４，２のトマトジュースを得た（実施例
１）。<Example> ・Example 1 Crush 2Kg of unripe tomato and squeeze the juice to obtain 1.2K of squeezed liquid.
3 g of L-glutamic acid was added to and mixed with the squeezed juice @ I kg (Comparative Example 1), and this was allowed to stand at 30°C for 4 hours to obtain tomato juice with a pH of 4.2 (Example 1). ).
比較例１（酵素反応前）及び実施例１（酵素反応後）に
ついて、Ｌ−グルタミン酸及びγ−アミノ醋酸の高速ア
ミノ酸分析計による分析結果を第１表に示した。Table 1 shows the analysis results of L-glutamic acid and γ-aminoacetic acid using a high-speed amino acid analyzer for Comparative Example 1 (before enzymatic reaction) and Example 1 (after enzymatic reaction).
第１表
・実施例２
カボチャの可食部２Ｋｇを磨砕し、搾汁して、搾汁液１
．４Ｋｇを得、該搾汁液ＩＫ、にＬ−グルタミン酸ナト
リウム３．４７ｇを添加混合した（比較例２）、そして
これを３０℃で２時間、緩慢に攪拌しながら放置し、Ｐ
Ｈ７，２４のカボチャジュースを得た（実施例２）。Table 1/Example 2 Grind 2 kg of the edible part of pumpkin, squeeze the juice, and make the squeezed liquid 1
．． 4 kg was obtained, and 3.47 g of sodium L-glutamate was added to and mixed with the squeezed liquid IK (Comparative Example 2), and this was left at 30°C for 2 hours with slow stirring.
Pumpkin juice of H7.24 was obtained (Example 2).
比較例２（酵素反応前）及び実施例２（酵素反応後）に
ついて、Ｌ−グルタミン酸及びγ−アミノ醋酸の高速ア
ミノ酸分析計による分析結果を第２表に示した。Table 2 shows the analysis results of L-glutamic acid and γ-aminoacetic acid using a high-speed amino acid analyzer for Comparative Example 2 (before enzymatic reaction) and Example 2 (after enzymatic reaction).
第２表
・実施例３
未熟トマト及びカボチャ並びにニンジンの等量混合物２
Ｋｇを破砕し、搾汁して、搾汁液１．４Ｋｇを得、該搾
汁液ＩＫｇにＬ−グルタミン酸３．０ｇを添加混合した
（比較例３）、そしてこれを３０℃で４時間、緩慢に攪
拌しながら放置した後、混合香辛料０．２ｇ、 レモン
果汁１ｇ及び食塩２ｇを添加混合し、ＰＨ４，３０の野
菜ジュースを得た（実施例３）。Table 2/Example 3 Equal parts mixture of unripe tomatoes, pumpkins and carrots 2
Kg was crushed and squeezed to obtain 1.4 Kg of squeezed liquid, and 3.0 g of L-glutamic acid was added to and mixed with the squeezed liquid IKg (Comparative Example 3), and this was slowly heated at 30°C for 4 hours. After leaving to stand while stirring, 0.2 g of mixed spices, 1 g of lemon juice, and 2 g of salt were added and mixed to obtain a vegetable juice with a pH of 4.30 (Example 3).
比較例３（酵素反応前）及び実施例３（酵素反応後）に
ついて、Ｌ−グルタミン酸及びγ−アミノ醋酸の高速ア
ミノ酸分析計による分析結果を第３表に示した。Table 3 shows the analysis results of L-glutamic acid and γ-aminoacetic acid using a high-speed amino acid analyzer for Comparative Example 3 (before enzymatic reaction) and Example 3 (after enzymatic reaction).
第３表
〈発明の効果〉
既に明らかなように、以上説明した本発明には、野菜処
理物本来の香味を活用して、制御し易い条件下に、γ−
７ミノ酪酸を多く含有する飲食品を製造することができ
、しかもその性質上、γ−７ミノ醋酸の１回の摂取量を
多くすることができるという効果がある。Table 3 <Effects of the Invention> As is already clear, the present invention described above utilizes the inherent flavor of processed vegetables to produce γ-
It is possible to produce foods and drinks containing a large amount of 7-minobutyric acid, and due to its properties, it has the effect of increasing the amount of γ-7minoacetic acid taken at a time.
Claims (1)
ルタミン酸及び／又はその塩を加えて、該グルタミン酸
及び／又はその塩の一部をγ−アミノ酪酸にすることを
特徴とする飲食品の製造方法。 ２、野菜処理物の原料として、未熟トマト、カボチャ、
ニンジン及びダイコンから選ばれる１種又は２種以上を
用いる請求項１記載の飲食品の製造方法。 ３、野菜処理物が未加熱の野菜から得られる搾汁液であ
る請求項１又は２記載の飲食品の製造方法。 ４、グルタミン酸脱炭酸酵素を温度１５〜３０℃、ＰＨ
４．０〜６．０で作用させる請求項１、２又は３記載の
飲食品の製造方法。 ５、請求項１、２、３又は４記載の製造方法によって得
られる飲食品。 ６、トマトジュース又は野菜ジュースである請求項５記
載の飲食品。[Claims] 1. A method characterized by adding glutamic acid and/or its salt to a processed vegetable having a strong glutamic acid decarboxylase activity to convert a part of the glutamic acid and/or its salt into γ-aminobutyric acid. A method for manufacturing food and drink products. 2. As raw materials for processed vegetables, unripe tomatoes, pumpkins,
2. The method for producing food and drink products according to claim 1, wherein one or more selected from carrots and radish are used. 3. The method for producing food and drink products according to claim 1 or 2, wherein the processed vegetable is a juice obtained from uncooked vegetables. 4. Glutamic acid decarboxylase at a temperature of 15-30℃ and pH
4. The method for producing a food or drink according to claim 1, 2 or 3, wherein the action is performed at a temperature of 4.0 to 6.0. 5. Food and drink products obtained by the production method according to claim 1, 2, 3 or 4. 6. The food or drink according to claim 5, which is tomato juice or vegetable juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2033207A JPH03236763A (en) | 1990-02-13 | 1990-02-13 | Production method of food and drink and food and drink using same production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2033207A JPH03236763A (en) | 1990-02-13 | 1990-02-13 | Production method of food and drink and food and drink using same production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03236763A true JPH03236763A (en) | 1991-10-22 |
Family
ID=12380019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2033207A Pending JPH03236763A (en) | 1990-02-13 | 1990-02-13 | Production method of food and drink and food and drink using same production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03236763A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07227245A (en) * | 1994-02-18 | 1995-08-29 | Kyoto Pref Gov | Production of fermented food product |
| JP2001252091A (en) * | 2000-03-10 | 2001-09-18 | Lotte Co Ltd | Material highly containing gamma-aminobutyric acid, its preparation method and food and drink containing the same |
| JP2001352942A (en) * | 2000-06-14 | 2001-12-25 | Toyo Shinyaku:Kk | Method for increasing gamma-aminobutyric acid content of finely divided gramineous plant |
| JP2002051731A (en) * | 2000-08-11 | 2002-02-19 | Toyo Shinyaku:Kk | Constipation ameliorative food containing material derived from wheat young leaf |
| JP2002058449A (en) * | 2000-08-22 | 2002-02-26 | Toyo Shinyaku:Kk | Method for producing young leaf powder |
| JP2002065206A (en) * | 2000-09-01 | 2002-03-05 | Toyo Shinyaku:Kk | Immunostimulating food |
| US6632458B1 (en) | 1999-09-02 | 2003-10-14 | Toyo Shinyaku Co., Ltd. | Food using γ-aminobutyric acid-enriched cruciferous plant |
| JP2007060990A (en) * | 2005-08-31 | 2007-03-15 | Kagome Co Ltd | METHOD FOR PRODUCING FOOD AND DRINK HIGHLY CONTAINING gamma-AMINOBUTYRIC ACID, AND FOOD AND DRINK HIGHLY CONTAINING gamma-AMINOBUTYRIC ACID |
| KR100857215B1 (en) * | 2007-04-09 | 2008-09-05 | 주식회사 엠에이치투 바이오케미칼 | Method for preparing highly pure gamma;-amino butyric acid using enzymic reaction |
| JP2009240308A (en) * | 2008-03-14 | 2009-10-22 | Okinawa Ham Sogo Shokuhin Kk | METHOD FOR PRODUCING MATERIAL CONTAINING Gamma-AMINOBUTYRIC ACID IN HIGH CONTENT |
| KR101273612B1 (en) * | 2005-01-26 | 2013-06-11 | 가부시키가이샤 롯데 | Method of producing processed squash product richly containing gamma-aminobutyric acid and product obtained by the method |
| JP2019050758A (en) * | 2017-09-14 | 2019-04-04 | 農業生産法人株式会社 熱帯資源植物研究所 | METHOD FOR PREPARING DRIED PAPAYA RICH IN γ-AMINOBUTYRIC ACID, METHOD FOR PREPARING PAPAYA POWDER RICH IN γ-AMINOBUTYRIC ACID, AND METHOD FOR PREPARING PAPAYA RICH IN γ-AMINOBUTYRIC ACID |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60153773A (en) * | 1984-01-19 | 1985-08-13 | Ajinomoto Co Inc | Acidic seasoning or seasoned acidic food |
| JPS623759A (en) * | 1985-06-28 | 1987-01-09 | Ajinomoto Co Inc | Improvement in flavor of vegetable extract or food containing vegetable extract |
-
1990
- 1990-02-13 JP JP2033207A patent/JPH03236763A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60153773A (en) * | 1984-01-19 | 1985-08-13 | Ajinomoto Co Inc | Acidic seasoning or seasoned acidic food |
| JPS623759A (en) * | 1985-06-28 | 1987-01-09 | Ajinomoto Co Inc | Improvement in flavor of vegetable extract or food containing vegetable extract |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2704493B2 (en) * | 1994-02-18 | 1998-01-26 | 京都府 | Production method of fermented food |
| JPH07227245A (en) * | 1994-02-18 | 1995-08-29 | Kyoto Pref Gov | Production of fermented food product |
| US6632458B1 (en) | 1999-09-02 | 2003-10-14 | Toyo Shinyaku Co., Ltd. | Food using γ-aminobutyric acid-enriched cruciferous plant |
| JP2001252091A (en) * | 2000-03-10 | 2001-09-18 | Lotte Co Ltd | Material highly containing gamma-aminobutyric acid, its preparation method and food and drink containing the same |
| JP2001352942A (en) * | 2000-06-14 | 2001-12-25 | Toyo Shinyaku:Kk | Method for increasing gamma-aminobutyric acid content of finely divided gramineous plant |
| JP2002051731A (en) * | 2000-08-11 | 2002-02-19 | Toyo Shinyaku:Kk | Constipation ameliorative food containing material derived from wheat young leaf |
| JP2002058449A (en) * | 2000-08-22 | 2002-02-26 | Toyo Shinyaku:Kk | Method for producing young leaf powder |
| JP2002065206A (en) * | 2000-09-01 | 2002-03-05 | Toyo Shinyaku:Kk | Immunostimulating food |
| KR101273612B1 (en) * | 2005-01-26 | 2013-06-11 | 가부시키가이샤 롯데 | Method of producing processed squash product richly containing gamma-aminobutyric acid and product obtained by the method |
| JP2007060990A (en) * | 2005-08-31 | 2007-03-15 | Kagome Co Ltd | METHOD FOR PRODUCING FOOD AND DRINK HIGHLY CONTAINING gamma-AMINOBUTYRIC ACID, AND FOOD AND DRINK HIGHLY CONTAINING gamma-AMINOBUTYRIC ACID |
| KR101278172B1 (en) * | 2005-08-31 | 2013-06-27 | 가고메 가부시키가이샤 | Production method of food and beverage products with high content of γ-aminobutyric acid and food and beverage products with high content of γ-aminobutyric acid |
| KR100857215B1 (en) * | 2007-04-09 | 2008-09-05 | 주식회사 엠에이치투 바이오케미칼 | Method for preparing highly pure gamma;-amino butyric acid using enzymic reaction |
| JP2009240308A (en) * | 2008-03-14 | 2009-10-22 | Okinawa Ham Sogo Shokuhin Kk | METHOD FOR PRODUCING MATERIAL CONTAINING Gamma-AMINOBUTYRIC ACID IN HIGH CONTENT |
| JP2019050758A (en) * | 2017-09-14 | 2019-04-04 | 農業生産法人株式会社 熱帯資源植物研究所 | METHOD FOR PREPARING DRIED PAPAYA RICH IN γ-AMINOBUTYRIC ACID, METHOD FOR PREPARING PAPAYA POWDER RICH IN γ-AMINOBUTYRIC ACID, AND METHOD FOR PREPARING PAPAYA RICH IN γ-AMINOBUTYRIC ACID |
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