JPH0712296B2 - Method for producing food and drink and food and drink obtained by the method - Google Patents
Method for producing food and drink and food and drink obtained by the methodInfo
- Publication number
- JPH0712296B2 JPH0712296B2 JP2019935A JP1993590A JPH0712296B2 JP H0712296 B2 JPH0712296 B2 JP H0712296B2 JP 2019935 A JP2019935 A JP 2019935A JP 1993590 A JP1993590 A JP 1993590A JP H0712296 B2 JPH0712296 B2 JP H0712296B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- tomato
- drink
- product
- producing
- 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.)
- Expired - Lifetime
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Description
【発明の詳細な説明】 ＜産業上の利用分野＞ 本発明は飲食品の製造方法及び該製造方法によって得ら
れる飲食品に関し、更に詳しく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−アミノ酪酸を多く含
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 <Field of Industrial Application> The present invention relates to a method for producing a food or drink and a food or drink obtained by the production method, and more specifically, it is attracting attention as a compound having a blood pressure elevation-inhibiting effect. The present invention relates to a method for producing a highly healthy food or drink containing a large amount of aminobutyric acid, and a highly healthy food or drink obtained by the method.
＜従来の技術、その課題＞ 従来、γ−アミノ酪酸を多く含有する飲食品の一種とし
て所謂ギャバロン茶が提案されている（日本農芸化学会
誌,Vol.61,No.11,1449〜1451,1987年、実開昭63−10328
5）。この提案は、茶葉を嫌気的条件下に置くと、γ−
ア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−アミノ酪酸を多く含有する茶葉がギャバロ
ン茶である。<Conventional Technology and Its Problems> So-called gabalon tea has been conventionally proposed as a kind of food and drink containing a large amount of γ-aminobutyric acid (Journal of the Japanese Society of Agricultural Chemistry, Vol. 61, No. 11, 1449 to 1451, 1987). Year, actual development Sho 63-10328
Five). This proposal shows that when tea leaves are placed under anaerobic conditions, γ-
Utilizing the production of aminobutyric acid, the tea leaves containing a large amount of γ-aminobutyric acid thus produced are gabalone teas.
ところが、上記の従来提案には、茶葉を嫌気的条件下に
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、また茶葉という性質上、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る。ギャバロン茶それ自体にはγ−
アミノ酪酸が100mg％程度含まれているが、もともと茶
葉それ自体の１回の使用量が数ｇ程度であるため、ギャ
バロン茶を使用してもこれによるγ−アミノ酪酸の１回
の摂取量は数mg程度に過ぎないのである。However, in the above-mentioned conventional proposals, since tea leaves are placed under anaerobic conditions to produce γ-aminobutyric acid, it is troublesome to control the conditions, and due to the nature of tea leaves, the amount used once is γ- There is a problem that the intake amount of aminobutyric acid is extremely small. Gavalon tea itself has γ-
Aminobutyric acid is contained in about 100 mg%, but originally the amount of tea leaves used per dose is about several g, so even if Gabalon tea is used, the amount of γ-aminobutyric acid taken per dose is It is only a few mg.
＜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 solves the above-mentioned conventional problems, and a method for producing a food and drink with high health and a food and drink with high health obtained by the method. Is provided.
しかして本発明者らは、上記の観点で研究した結果、成
熟トマト処理物にグルタミン酸及び／又はその塩を加
え、これにグルタミン酸脱炭酸酵素を作用させて、グル
タミン酸の一部をγ−アミノ酪酸にした飲食品とするの
が正しく好適であることを見出した。However, as a result of research from the above viewpoints, the present inventors added glutamic acid and / or a salt thereof to a processed tomato product, and caused glutamate decarboxylase to act on the processed product, thereby partially converting glutamic acid into γ-aminobutyric acid. It was found that the foods and drinks according to the above are right and suitable.
すなわち本発明は、成熟トマト処理物にグルタミン酸及
び／又はその塩を加え、これにグルタミン酸脱炭酸酵素
を作用させて、グルタミン酸の一部を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, the addition of glutamic acid and / or a salt thereof to the processed tomato mature product, the glutamate decarboxylase is allowed to act on this, the production of food and drink characterized in that a part of glutamic acid to γ-aminobutyric acid The present invention relates to a method and foods and drinks obtained by the manufacturing method.
本発明において、成熟トマト処理物は、成熟トマトから
公知の方法によって得られるトマトジュース、トマトピ
ューレ、トマトペースト等である。年間を通じての取扱
いの便宜上、成熟トマト処理物としてはトマトペースト
を用いるのが有利であるが、この場合には、グルタミン
酸脱炭酸酵素の円滑な作用を促すために、該トマトペー
ストをトマトジュース状乃至トマトピューレ状に水希釈
したものを用いるのが好ましい。In the present invention, the processed tomato product is a tomato juice, tomato puree, tomato paste or the like obtained from a mature tomato by a known method. For the convenience of handling throughout the year, it is advantageous to use tomato paste as the processed tomato mature product. It is preferable to use a tomato puree diluted with water.
本発明では、上記のような成熟トマト処理物にグルタミ
ン酸及び／又はその塩、例えばＬ−グルタミン酸やＬ−
グルタミン酸ナトリウム塩を加え、これにグルタミン酸
脱炭酸酵素を作用させる。成熟トマト処理物中にも相応
量のグルタミン酸及び／又はその塩が含まれているが、
更にグルタミン酸及び／又はその塩を加えてこれらの濃
度を高くし、結果的にこれらからグルタミン酸脱炭酸酵
素によって生成するγ−アミノ酪酸の濃度を高くした飲
食品を得るためである。In the present invention, glutamic acid and / or a salt thereof, such as L-glutamic acid or L-, is added to the processed tomato product as described above.
Glutamic acid sodium salt is added, and glutamate decarboxylase is allowed to act on it. The mature tomato products also contain a corresponding amount of glutamic acid and / or its salt,
This is because glutamic acid and / or a salt thereof is added to increase the concentration thereof, and as a result, a food / beverage product in which the concentration of γ-aminobutyric acid produced by glutamate decarboxylase is increased is obtained.
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、したがって本発明では、グルタミン酸脱炭酸酵素源
としてこれら種々の植物体を用いることができるが、な
かでも酵素活性の点で、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種以上の野菜類
を用いるのが好ましく、具体的には、これら野菜類の磨
砕物、搾汁液、その濃縮液他はその乾燥物を用いるのが
好ましい。Glutamate decarboxylase is present in various plants, therefore, in the present invention, these various plants can be used as a source of glutamate decarboxylase, among them, in terms of enzyme activity, immature tomato, It is preferable to use one or more kinds of vegetables selected from pumpkin, carrot and radish, and specifically, it is preferable to use ground products of these vegetables, squeezed juices, concentrated liquids thereof and the like dried products thereof. preferable.
グルタミン酸脱炭酸酵素を作用させるには、成熟トマト
処理物にグルタミン酸及び／又はその塩を加え、更にこ
れにグルタミン酸脱炭酸酵素源を加えて、数時間、その
まま静置するか又は緩慢な撹拌下に放置する。この際、
通常は温度５〜50℃でPH3.5〜7.0に維持するが、温度15
〜30℃でPH4.0〜6.0に維持するのが好ましい。したがっ
て必要に応じ、成熟トマト処理物やグルタミン酸脱炭酸
酵素源を予めPH調整し、また温度調整する。In order to act the glutamate decarboxylase, glutamic acid and / or a salt thereof is added to the processed tomato mature product, and a source of glutamate decarboxylase is further added thereto, and the mixture is allowed to stand as it is for several hours or under slow stirring. put. On this occasion,
Normally, the pH is maintained at 3.5 to 7.0 at a temperature of 5 to 50 ° C, but a temperature of 15
It is preferred to maintain a pH of 4.0-6.0 at ~ 30 ° C. Therefore, if necessary, the pH of the processed product of mature tomato and the source of glutamate decarboxylase are adjusted in advance and the temperature is adjusted.
かくして成熟トマト処理物にグルタミン酸及び／又はそ
の塩を加え、これにグルタミン酸脱炭酸酵素を作用さ
せ、γ−アミノ酪酸を多く含有する健康性の高い飲食品
を得る。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トマトをベースとする野菜ジュ
ースである。Thus, glutamic acid and / or a salt thereof is added to the processed tomato product, and a glutamate decarboxylase is allowed to act on the processed product, to obtain a highly healthy food or drink containing a large amount of γ-aminobutyric acid. Various foods and drinks can be obtained, but typically, tomato juice or tomato-based vegetable juice.
＜実施例＞ ・実施例 未熟トマト3Kgを破砕し、搾汁して、搾汁液2.1Kgを得、
これをグルタミン酸脱炭酸酵素源とした。<Example> -Example 3 kg of immature tomatoes are crushed and squeezed to obtain 2.1 kg of juice.
This was used as a source of glutamate decarboxylase.
別に、成熟トマトから真空濃縮法で得た糖度27.0％のト
マトペーストを水希釈して糖度９％の水希釈物を用意
し、この水希釈物3KgにＬ−グルタミン酸17.4g及び上記
グルタミン酸脱炭酸酵素源1.5Kgを加え、35℃で４時
間、緩慢に撹拌しながら放置した。PHは4.2であった。
そして放置したものを7.5Kgに水希釈し、トマトジュー
スを得た。Separately, a tomato paste having a sugar content of 27.0% obtained from a mature tomato by a vacuum concentration method was diluted with water to prepare a water dilution having a sugar content of 9%. The source (1.5 kg) was added, and the mixture was left at 35 ° C. for 4 hours with gentle stirring. PH was 4.2.
And what was left to stand was diluted with water to 7.5 Kg to obtain tomato juice.
・比較例 実施例と同様にして、グルタミン酸脱炭酸酵素源を加え
ないことだけが異なるトマトジュースを得た。-Comparative Example Tomato juice was obtained in the same manner as in Example except that no source of glutamate decarboxylase was added.
結果 双方のトマトジュースについて、Ｌ−グルタミン酸及び
γ−アミノ酪酸の濃度を高速アミノ酸分析計で測定し、
その結果を第１表に示した。Results For both tomato juices, the concentrations of L-glutamic acid and γ-aminobutyric acid were measured with a high-speed amino acid analyzer,
The results are shown in Table 1.
＜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、トマト
本来の香味を活用して、制御し易い条件下に、γ−アミ
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−アミノ酪酸の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。 <Effects of the Invention> As is apparent, in the present invention described above, it is possible to produce a food or drink containing a large amount of γ-aminobutyric acid under conditions that are easy to control by utilizing the original flavor of tomato. Moreover, there is an effect that the intake amount of γ-aminobutyric acid can be increased at a single time due to its nature.
Claims (6)
はその塩を加え、これにグルタミン酸脱炭酸酵素を作用
させて、グルタミン酸の一部を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。1. A process for producing a food or drink characterized in that glutamic acid and / or a salt thereof is added to a processed tomato product, and a glutamate decarboxylase is allowed to act on the processed product, thereby converting a part of glutamic acid into γ-aminobutyric acid. Method.
釈物である請求項１記載の飲食品の製造方法。2. The method for producing a food or drink according to claim 1, wherein the processed mature tomato product is a water dilution of tomato paste.
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種以上の野菜類の磨砕物、搾汁液、その濃縮液
又はその乾燥物を用いる請求項１又は２記載の飲食品の
製造方法。3. A source of glutamate decarboxylase selected from immature tomato, pumpkin, carrot and radish.
The method for producing a food or drink according to claim 1 or 2, wherein a ground product of one kind or two or more kinds of vegetables, a squeezed juice, a concentrated solution thereof, or a dried product thereof is used.
PH4.0〜6.0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。4. Glutamate decarboxylase at a temperature of 15 to 30 ° C.
The method for producing a food or drink according to claim 1, 2 or 3, which is caused to act at pH 4.0 to 6.0.
よって得られる飲食品。5. A food or drink obtained by the method according to claim 1, 2, 3 or 4.
野菜ジュースである請求項５記載の飲食品。6. The food or drink according to claim 5, which is tomato juice or tomato-based vegetable juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019935A JPH0712296B2 (en) | 1990-01-29 | 1990-01-29 | Method for producing food and drink and food and drink obtained by the method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2019935A JPH0712296B2 (en) | 1990-01-29 | 1990-01-29 | Method for producing food and drink and food and drink obtained by the method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03224467A JPH03224467A (en) | 1991-10-03 |
| JPH0712296B2 true JPH0712296B2 (en) | 1995-02-15 |
Family
ID=12013071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2019935A Expired - Lifetime JPH0712296B2 (en) | 1990-01-29 | 1990-01-29 | Method for producing food and drink and food and drink obtained by the method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0712296B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4757569B2 (en) | 2005-08-31 | 2011-08-24 | カゴメ株式会社 | Process for producing food and drink with high content of γ-aminobutyric acid and food and drink with high content of γ-aminobutyric acid |
| KR20090029723A (en) * | 2006-06-16 | 2009-03-23 | 닛신 오일리오그룹 가부시키가이샤 | METHOD FOR PRODUCTION OF gamma-AMINOBUTYRIC ACID OR COMPOSITION CONTAINING gamma-AMINOBUTYRIC ACID |
| JP5708972B2 (en) | 2010-03-31 | 2015-04-30 | Dic株式会社 | Polymerizable liquid crystal composition, cholesteric reflective film and reflective polarizing plate using the same |
| JP5119352B2 (en) * | 2011-06-15 | 2013-01-16 | アサヒビール株式会社 | Method for producing high-gap content Happoshu |
| CN107951009A (en) * | 2017-11-30 | 2018-04-24 | 梁颖明 | The manufacture craft of cherry tomato ferment |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6025105A (en) * | 1983-07-21 | 1985-02-07 | 日立電線株式会社 | Vibration preventive wire |
| JPS6043945A (en) * | 1983-08-22 | 1985-03-08 | Tamura Electric Works Ltd | Facsimile concentrating and distributing system |
| JPS6240258A (en) * | 1985-08-13 | 1987-02-21 | Showa Denko Kk | Method of masking smell of soybean milk or vegetable juice |
-
1990
- 1990-01-29 JP JP2019935A patent/JPH0712296B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03224467A (en) | 1991-10-03 |
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