JPH07227245A - Production of fermented food product - Google Patents

Abstract

PURPOSE:To produce a fermented food product which contains a large amount of gamma-aminobutyric acid with no problem on food safety. CONSTITUTION:Fishes and shellfishes are used as starting materials to prepare KOJI and the fish KOJI is mixed with a table salt solution to prepare a fermenting mixture. The mixture is further mixed with fermentation mixture containing lactobacillus which can form gamma-aminobutyric acid to effect the fermentation of fish soy.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a fermented food containing γ (gamma) -aminobutyric acid.

[0002]

2. Description of the Related Art γ-Aminobutyric acid (GABA) is an amino acid widely distributed in nature and is usually contained in foods such as tea and vegetables. It is produced by decarboxylation and is present in tissues. Unlike many other amino acids, this γ-aminobutyric acid is a non-protein constituent amino acid, but it has an important physiological function. That is, γ-aminobutyric acid is not only consumed as an energy source when ingested in the body as a food, but also promotes excretion of sodium ions into urine in response to excessive intake of salt, and also has a blood pressure lowering action. It is known to contribute to important regulatory actions such as showing.

As a food containing γ-aminobutyric acid,
Tea leaves fortified with γ-aminobutyric acid have been developed as gavalon tea, and it has been confirmed by experiments using rats that gavalon tea has a blood pressure lowering action and a urinary sodium ion excretion promoting action. In addition, it has recently been clarified that γ-aminobutyric acid is the main active substance of red yeast rice that has been used for medicinal dishes and the like since it has a remarkable antihypertensive effect.

[0004]

However, the types of foods containing γ-aminobutyric acid are limited such as a small number of vegetables, and the content of γ-aminobutyric acid is also contained in foods containing γ-aminobutyric acid. Γ-aminobutyric acid is an effective ingredient, but is rarely taken as a food.

Therefore, as a method of artificially increasing the intake of γ-aminobutyric acid, it is possible to produce γ-aminobutyric acid by a microorganism such as Escherichia coli and add it to food. However, γ-aminobutyric acid produced by Escherichia coli has a problem in safety when used in foods.
Thus, when produced by microorganisms, when used as food, the type of bacteria that produce γ-aminobutyric acid becomes a problem, and bacteria that can produce it safely and in large quantities have not yet been found. Absent.

The present invention has been made in view of the above circumstances and provides a method for producing a food containing a large amount of γ-aminobutyric acid, focusing on the excellent properties of γ-aminobutyric acid. The purpose is to

[0007]

According to the present invention, from the viewpoint of safety as a food, the ability to produce γ-aminobutyric acid by a microorganism that has been conventionally used in the production of food is utilized, and normal fermentation is performed. Microorganisms capable of producing γ-aminobutyric acid in the process of manufacturing (brewed) food were searched. As a result, Lactobacillus
Lactic acid bacteria of the genus llus), when a large amount of glutamic acid is present during the fermentation process of fish soy sauce or yogurt,
The present invention was found by decarboxylating glutamic acid to produce γ-aminobutyric acid, which led to the present invention.

That is, according to the invention of claim 1 or claim 2, the fish soy sauce moromi or the fish soy sauce moromi obtained by mixing the fish koji made from fish and shellfish as a raw material with the salt solution and charging the mixture is prepared. To the fish soy sauce obtained by burning the compressed liquid or the compressed liquid, or to the mixed liquid obtained by mixing the fish soy sauce moromi or its compressed liquid or fish soy sauce with glutamic acid or its salts and saline, γ-amino A fermented food is obtained by adding a lactic acid bacterium capable of producing butyric acid or a brewing moromi containing the lactic acid bacterium, and fermenting the fish soy sauce moromi, its compressed liquid, fish soy sauce, or the mixed liquid.

The invention according to claim 3 is a fish soy sauce moromi containing lactic acid bacteria capable of producing γ-aminobutyric acid in a saline solution containing glutamic acid or a salt thereof, or a squeezing solution thereof, or squeezing of fish soy sauce moromi. It is characterized in that a fish soy sauce obtained by burning a liquid and a lactic acid bacterium having an ability to produce γ-aminobutyric acid or a brewing moromi containing the lactic acid bacterium are added and fermented to obtain a fermented food.

The invention according to claim 4 is characterized in that milk is inoculated with lactic acid bacteria capable of producing γ-aminobutyric acid and cultivated to lactic acid-ferment the milk, and the obtained lactic acid bacteria drink or food, that is, yogurt, cheese, etc. Glutamic acid or a salt thereof is added to and the fermented food is obtained by further fermenting it. In the invention described in claim 5, glutamic acid or a salt thereof is added to the milk as a raw material from the beginning, and the milk is inoculated with lactic acid bacteria capable of producing γ-aminobutyric acid to culture the milk. It is characterized by lactic acid fermentation to obtain fermented foods such as yogurt and cheese.

Further, the invention according to claim 6 is a lactic acid bacterium having an ability to produce gamma-aminobutyric acid in a nutrient solution which is a liquid medium in which lactic acid bacteria propagate and which contains glutamic acid or a salt thereof. It is characterized by inoculating and culturing to obtain a fermented food. Further, the invention according to claim 7 is that the nutrient solution is inoculated with a lactic acid bacterium having an ability to produce γ-aminobutyric acid and cultured, and glutamic acid or a salt thereof is added to the nutrient solution, which is fermented to ferment. Characterized by obtaining food.

Further, the fermented food obtained by each of the above-mentioned manufacturing methods is desalted, decolorized and deodorized to obtain a liquid fermented food, and dried to obtain a powdered fermented food. Can be

[0013]

In the production method according to the first aspect of the present invention, the fish soy sauce moromi mash, the squeezed liquid thereof or the glutamic acid contained in the fish soy sauce lactic acid bacterium added or the brewing moromi mash added fish soy sauce moromi etc. The lactic acid bacterium therein causes the fermentation effect to be decarboxylated to produce γ-aminobutyric acid.
According to the manufacturing method of the invention of claim 2,
Γ-Aminobutyric acid is produced from the glutamic acid contained in fish soy sauce moromi mash, its squeezed liquid or fish soy sauce, and glutamic acid or its salts separately mixed by the fermentation action of lactic acid bacteria in the same manner as above. With respect to other brewed foods such as sake, soy sauce made from soybeans, vinegar and natto, γ-aminobutyric acid is not produced by the same method.

In the production method according to the third aspect of the present invention, glutamic acid or a salt thereof contained in saline is added to the lactic acid bacterium in the fish soy sauce moromi mash or the squeezed liquid or the lactic acid bacterium added together with the fish soy sauce. It is converted into γ-aminobutyric acid by the fermentation action of lactic acid bacteria in brewing moromi.

In the production method according to the fourth aspect of the present invention, yogurt obtained by lactic acid fermentation of milk, glutamic acid or its salts added to lactic acid beverages such as cheese or foods are contained in yogurt or the like. It is decarboxylated by being fermented by lactic acid bacteria to produce γ-aminobutyric acid. Further, according to the production method of claim 5, γ-aminobutyric acid is produced from glutamic acid or its salts added to milk by the fermentation action of lactic acid bacteria grown in the process of lactic fermentation of milk. Incidentally, with respect to yogurt, cheese, milk, etc. to which glutamic acid is not added, only a small amount of γ-aminobutyric acid is produced by the same method.

Further, in the production method according to the sixth aspect of the present invention, the glutamic acid or its salts contained in the nutrient solution grows during the process of growing the lactic acid bacterium inoculated into the nutrient solution, and the fermentative action of the lactic acid bacterium that has grown. Received decarboxylation,
γ-Aminobutyric acid is produced. Further, according to the production method of the invention of claim 7, glutamic acid or salts thereof added to the nutrient solution is decarboxylated by the lactic acid bacterium inoculated and cultured in the nutrient solution, and γ-aminobutyric acid is added. Is produced.

According to the method of the invention described in claim 8, from the fermented foods obtained as described above, foods containing a large amount of γ-aminobutyric acid added to other foods are obtained. A liquid or powdered food product suitable for preparation is obtained.

[0018]

The preferred embodiments of the present invention will be described below with reference to experimental examples.

First, a fish soy sauce moromi mash obtained by mixing fish salt malt made from seafood with koji with salt water and seed moromi, or a liquid obtained by pressing the fish soy moromi mash, or a fish. A method for obtaining fish soy sauce containing a large amount of γ-aminobutyric acid from fish soy sauce obtained by squeezing soy sauce moromi to obtain raw fried fish soy sauce and soy sauce cake, and firing the raw fried fish soy sauce will be described.

Normally, fish soy sauce moromi has the ability to produce γ-aminobutyric acid (containing about 0.03% γ-aminobutyric acid). First, let's discuss how to enhance this ability.

[Method for Increasing Production of γ-Aminobutyric Acid in Fish Soy Sauce Moromi] A new fish soy sauce moromi is prepared by adding fish soy sauce moromi having the ability to produce γ-aminobutyric acid (containing about 0.03% γ-aminobutyric acid). 10 test tubes containing 1/20 inoculum
This was prepared and cultured at 30 ° C. for 3 months.
Next, among them, the one having the highest content of γ-aminobutyric acid was selected, and 1/20 amount of the fish soy sauce moromi was inoculated to a new fish soy sauce moromi. The above operation was repeated 5 times in total. As a result, as shown in FIG. 1, the production amount of γ-aminobutyric acid dramatically increased as the number of subcultures was changed from 2 to 3 times and 4 times. The fish soy sauce moromi used in this experiment was prepared by mixing 2 kg of fish meal with 2 kg of crushed wheat and 3 l of water and inoculating the mixture with 8 g of seed malt at 30 to 40 ° C.
It was produced by cultivating for 48 hours at 37 ° C. to make koji, adding 6 liters of 18% saline and seed moromi to the obtained koji, and then fermenting and aging it. As a method of making fish soy sauce moromi,
A method other than this, for example, the method described in Japanese Patent Publication No. 4-49989 may be used. Further, in this experiment, Lactobacillus plantarum (Lactbacillus planan), which is usually found in brewed foods, was used as a microorganism that converts glutamic acid into γ-aminobutyric acid.
The salt-tolerant lactic acid bacterium similar to Tarum) was isolated.

[Method for Producing γ-Aminobutyric Acid in Fish Soy Sauce Moromi] Fish malt prepared as described above has a salt concentration of 10 to 10.
21%, preferably charged with saline so that the salt concentration is 15 to 18%, which has no possibility of spoilage of moromi and has good conversion efficiency from glutamic acid to γ-aminobutyric acid,
1/20 amount of seed moromi which has the ability to produce γ-aminobutyric acid was inoculated and cultured at 30 ° C. As a result, as shown by the broken line I in FIG. 2, in the new fish soy sauce moromi, glutamic acid produced by the decomposition of fish meal and wheat was converted into γ-aminobutyric acid, so that the glutamic acid abruptly increased from 1 to 2 months after the start of fermentation. A significant decrease was seen. The curve II shown in FIG. 2 shows the change over time in the glutamic acid concentration in fish soy sauce moromi mash, which was normally fermented without inoculation with the seed moromi mash capable of producing γ-aminobutyric acid. In addition, FIG. 3 shows the results of liquid chromatographic analysis of the juice of fish soy sauce moromi inoculated with seed moromi capable of producing γ-aminobutyric acid, and (A) is a chromatogram of one month after the start of fermentation, ( B) is a chromatogram of 2 months after the start of fermentation. Also from FIG.
It can be seen that glutamic acid is decreased and γ-aminobutyric acid is produced and increased during the fermentation process of fish soy sauce moromi.

FIG. 4 shows the time-dependent changes in glutamic acid concentration and γ-aminobutyric acid concentration when 1/20 amount of seed moromi that has the ability to produce γ-aminobutyric acid was inoculated into ordinary soy sauce moromi and cultured at 30 ° C. FIG. From the results shown in FIG. 4, it was found that a large amount of γ-aminobutyric acid cannot be produced in soy sauce moromi.

In the above experimental example, γ was added to the fish soy sauce moromi.
-The seed moromi that has the ability to produce aminobutyric acid is inoculated and cultivated. Instead of the fish soy sauce moromi, the pressed liquid obtained by pressing it or the fish soy sauce obtained by burning the pressed liquid is used. Alternatively, instead of inoculating seed moromi, lactic acid bacteria capable of producing γ-aminobutyric acid may be added to fish soy sauce moromi or the like. Furthermore, fish soy sauce moromi, its squeezed liquid or fish soy sauce is mixed with glutamic acid or its salts and saline, and by the lactic acid bacteria that grow in the process of fermenting the mixed solution, the glutamic acid originally contained in fish soy moromi etc. In addition, glutamic acid or salts thereof separately mixed can be converted into γ-aminobutyric acid to produce fish soy sauce containing a larger amount of γ-aminobutyric acid.

Next, a method for producing γ-aminobutyric acid by using a saline solution containing glutamic acid as a raw material liquid and using fish soy sauce moromi mash or its compressed liquid or fish soy sauce obtained by burning the compressed liquid explain.

[Γ-in a saline solution containing glutamic acid
Aminobutyric acid production method] Sodium glutamate 2%
FIG. 5 shows the results when 1/20 amount of fish soy sauce moromi capable of producing γ-aminobutyric acid was inoculated into the contained 15% saline and cultured at 30 ° C. From FIG. 5, it can be seen that glutamic acid in saline is converted to γ-aminobutyric acid to obtain a culture solution containing a large amount of γ-aminobutyric acid. In addition, γ was added to 15% saline containing 2% sodium glutamate.
-The results of inoculating 1/200 amount of fish soy sauce moromi capable of producing aminobutyric acid and culturing at 30 ° C are shown in Fig. 6. This result shows that a certain amount or more of fish soy sauce moromi is required to convert glutamic acid in saline into γ-aminobutyric acid. Therefore, in order to examine the necessary addition amount of fish soy sauce moromi, 1% containing 2% of sodium glutamate was used.
Fish soy sauce moromi with the ability to produce γ-aminobutyric acid was added to 5% saline at an addition ratio of 1/10, 1/20, 1/50, 1
/ 100 and 1/200 are added and added, respectively 30
An experiment of culturing at 2 ° C for 2 months was carried out. The result is shown in Fig. 7.
Shown in. From FIG. 7, it can be seen that the amount of fish soy sauce moromi added should be 1/50 or more under the above culture conditions. 15% containing 2% sodium glutamate
Boiled and sterilized fish soy sauce moromi was added to saline solution at different addition ratios of 1/10, 1/20, 1/50, 1/100 and 1/200, and each was added at 30 ° C for 2 months. When cultured, no γ-aminobutyric acid was produced in any case. On the other hand, when the fish soy sauce moromi mash was sterilized by burning under the same conditions and the fish soy sauce moromi mash capable of producing γ-aminobutyric acid was added in an amount of 1/1000, the results are shown in FIG. 7. Similar results were obtained. This shows that fish soy sauce moromi containing live lactic acid bacteria is required to convert glutamic acid in saline into γ-aminobutyric acid, and the amount of fish soy moromi may be minute.

Next, a nutrient solution (liquid medium) in which milk or lactic acid bacteria propagates is used as a raw material liquid by lactic acid bacteria used when lactic acid fermentation of milk is carried out to obtain a lactic acid bacterium drink or food such as yogurt or cheese. A method for producing γ-aminobutyric acid from glutamic acid or a salt thereof will be described.

[Production Method of γ-Aminobutyric Acid in Yogurt] Yogurt originally contains only a small amount (0.005%) of γ-aminobutyric acid, but 1% sodium glutamate is added to this yogurt. And cultured at 30 ° C. As a result, as shown in FIG. 8, due to the fermentation action of lactic acid bacteria in yogurt, the added glutamic acid was γ
-Converted to aminobutyric acid, 0.27% on the third day of fermentation,
It was possible to produce 0.41% of γ-aminobutyric acid on day 13. In this case, it goes without saying that the lactic acid bacterium in yogurt needs to have the ability to produce γ-aminobutyric acid.

[Method for producing γ-aminobutyric acid in liquid medium] A liquid medium in which lactic acid bacteria propagate, for example, a liquid medium containing malt extract, yeast extract, polypeptone, trace salts, etc., to which sodium glutamate is added, yogurt Lactic acid bacteria or purely isolated lactic acid bacteria such as Lactobacillus (Lactobacillus)
bulgaricus) was inoculated and cultured at 30 ° C. for 2 weeks, whereby a large amount of γ-aminobutyric acid could be produced.

Γ by the lactic acid bacteria for yogurt as described above
-The production method of aminobutyric acid, compared with the method using the fish soy sauce described above, it is possible to produce γ-aminobutyric acid in a short time, because the obtained culture solution does not contain salt,
It has advantages such as simple purification operation.

In the above experimental example, glutamic acid was added to yogurt and cultivated to obtain a yogurt containing a large amount of γ-aminobutyric acid. However, glutamic acid was added to milk to obtain milk. The yogurt containing a large amount of γ-aminobutyric acid may be produced by inoculating lactic acid bacteria and culturing. Further, in the above experimental example, lactic acid bacteria are inoculated and cultured in a liquid medium containing glutamic acid to obtain a culture solution containing a large amount of γ-aminobutyric acid, but the liquid medium is inoculated with lactic acid bacteria and cultured. Glutamic acid may be added during the process.

As the lactic acid bacteria having the ability to convert glutamic acid into γ-aminobutyric acid, the above-mentioned Lactobacillus plantarum (Lactbacillus plan)
tarum) and Lactobacillus bulgaricus (La)
Other than ctbacillus bulgaricus, Lactobacillus delbricchi (Lactbac
illus delbrückii), Lactobacillus le
ichmannnii), Lactobacillus lactis (Lactbacillus lactis), Lactobacillus helveticus (Lactbacillus)
s helveticus), Lactobacillus acidophilus (Lactbacillus acidop)
hilus), Lactobacillus casei (Lactb)
acillus casei), Lactobacillus fermentum (Lactbacillus ferme)
ntum), Lactobacillus brevis (Lactb
Lactobacillus of the genus Lactobacillus, such as acillus brevis, can be used.

The fish soy sauce obtained as described above,
The culture solution, yogurt and the like can be desalted, decolorized and deodorized to give a purified liquid food, or can be dried to give a powdered food. By doing so, a food containing a large amount of γ-aminobutyric acid can be obtained by adding it to other foods such as tea leaves.

Next, specific examples of manufacturing methods of various fermented foods will be described.

[Example of Method for Producing Fish Soy Sauce Containing γ-Aminobutyric Acid] 2 kg of steamed fish meal and 2 kg of crushed wheat are mixed, and water is added to this mixture to adjust the water content to 30 to 35%. Inoculate 1/500 amount of soy sauce seed koji into 30-4
Koji was made by culturing at 0 ° C. for 48 hours. 6 l of 18% saline was added to the malted rice, and 1/20 amount of seed moromi having the ability to produce γ-aminobutyric acid was further inoculated, and this was fermented at 30 ° C. for 3 months. As a result, 0.75 of γ-aminobutyric acid was added.
%, Glutamic acid 0.04%, and a salt concentration of 15.1% was obtained.

[Example of Method for Producing Culture Solution Containing γ-Aminobutyric Acid] 100 ml of seed moromi (fish soy sauce moromi) capable of producing γ-aminobutyric acid was inoculated into 1 liter of 13% saline containing 2% of sodium glutamate. Then, static culture was performed at 25 ° C.
After about 70 days of culture, a culture solution containing 1.30% γ-aminobutyric acid and 0.14% glutamic acid was obtained.

[Example of production of yogurt containing γ-aminobutyric acid] Lactobacillus bulgaricus (Lactbacillus bul) as a starter in 1 l of milk
Garlicus) was inoculated and cultured at 30 ° C. for 24 hours to prepare yogurt. 10 g of sodium glutamate was added to this yogurt, and the mixture was incubated at 30 ° C. for 72 hours.
As a result, yogurt containing 0.27% γ-aminobutyric acid was obtained.

[Purification Example of Fish Soy Sauce Containing γ-Aminobutyric Acid] 1 liter of the fish soy sauce containing γ-aminobutyric acid obtained by the above-mentioned production method was added with 10 g of powdered activated carbon for decolorization and deodorization.
It was added, it was shaken at 30 ° C. for 30 minutes, then centrifuged and then filtered. Further, the filtrate was desalted using a desalting device (electrodialysis system). Table 1 shows the analytical values of γ-aminobutyric acid and total amino acids contained in each solution before and after the purification.

[0039]

[Table 1]

As can be seen from Table 1, neither the γ-aminobutyric acid nor the total amino acid was lost in the refining operation, and a liquid in which each component was concentrated to about twice was obtained by the refining.

[Example of manufacturing tea leaves fortified with γ-aminobutyric acid] Ordinary tea manufacturing process (steaming → cooling → rough kneading → kneading → kneading → middle kneading →
(Refining → drying), 100 ml of γ-aminobutyric acid-containing purified fish soy sauce was added per 2 kg of fresh leaves in the kneading step, and γ-
A tea leaf (GABA fortified tea) fortified with aminobutyric acid was produced.

With respect to the obtained GABA-enhanced tea and commercially available GABARON tea, 1.5 g of each sample tea was added at 80 ° C.
It was extracted with 100 ml of hot water for 90 seconds, and each concentration of glutamic acid and γ-aminobutyric acid in each extract was measured. The analysis results are shown in Table 2.

[0043]

[Table 2]

Table 3 shows the results of sensory tests of the obtained GABA-enhanced tea and commercially available GAVALON tea.

[0045]

[Table 3]

As can be seen from Table 3, the commercially available GABARON tea has a strong so-called GABA odor and is inferior in palatability.
On the other hand, as shown in Table 2, GABA-enriched tea, even if prepared so as to contain about 4 times the amount of γ-aminobutyric acid as compared to commercially available GAVALON tea, is quite normal as shown in Table 3. It is no different from sencha, and can be drunk without losing its palatability. Thus, according to the present invention, γ-, which replaces Gabalon tea, which has a poor taste,
It was possible to produce a tea with good taste, which was fortified with aminobutyric acid.

[0047]

Since the present invention is constructed and operates as described above, according to the manufacturing method of the present invention,
It contains γ-aminobutyric acid, which has a large amount of blood pressure that does not exist in nature and has an action of promoting excretion of sodium ions into urine against excessive intake of salt, and has no problem in terms of food safety. Fermented foods that do not exist can be obtained.

[Brief description of drawings]

FIG. 1 shows the experimental results when new fish soy sauce moromi was inoculated with fish soy sauce moromi capable of producing γ-aminobutyric acid and cultured,
It is a polygonal line graph showing the relation between the number of subcultures and the production amount of γ-aminobutyric acid.

FIG. 2 shows the time course of the glutamic acid concentration in the fish soy sauce moromi (broken line I) and the γ-aminobutyric acid productivity when the fish koji was charged with saline and inoculated with a seed moromi capable of producing γ-aminobutyric acid. Time course of glutamic acid concentration in fish soy sauce moromi that was fermented normally without inoculating a certain moromi
II) is a polygonal diagram showing

FIG. 3 shows the results of liquid chromatographic analysis of squeezed juice of fish soy sauce moromi inoculated with seed moromi capable of producing γ-aminobutyric acid, where (A) is a chromatogram one month after the start of fermentation, and (B). Is a chromatogram of 2 months after the start of fermentation.

[FIG. 4] Glutamic acid concentration and γ when ordinary soy sauce moromi was inoculated with seed moromi having the ability to produce γ-aminobutyric acid and cultured
FIG. 6 is a polygonal line diagram showing the change with time of aminobutyric acid concentration.

FIG. 5 is a polygonal line graph showing changes over time in glutamic acid concentration and γ-aminobutyric acid concentration when inoculating a saline solution containing glutamic acid with γ-aminobutyric acid-producing ability and culturing.

FIG. 6 is a polygonal line diagram showing changes over time in glutamic acid concentration and γ-aminobutyric acid concentration when inoculating a saline solution containing glutamic acid with 1/200 amount of fish soy sauce moromi capable of producing γ-aminobutyric acid and culturing. .

FIG. 7 shows the results of culturing by adding fish soy sauce moromi capable of producing γ-aminobutyric acid to saline containing glutamic acid at different addition ratios, and culturing the results. FIG. 7 is a polygonal diagram showing the relationship with the aminobutyric acid concentration.

FIG. 8 is a polygonal line diagram showing changes over time in glutamic acid concentration and γ-aminobutyric acid concentration when sodium glutamate was added to yogurt and cultured.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Ryozo Taniguchi 3-7 Sorakudai, Kizu-cho, Soraku-gun, Kyoto Prefecture 1-7 Fukujuen CHA Research Center Co., Ltd. (72) Atsushi Yamaguchi 3 Sorakudai, Kizu-cho, Soraku-gun, Kyoto Prefecture Chome 1-7 Fukujuen CHA Research Center (72) Inventor Miyuki Takeuchi Sorakudai, Kizu-cho, Soraku-gun, Kyoto 3 1-7 Fukujuen CHA Research Center

Claims (8)

[Claims] 1. A fish obtained by kneading fish shellfish as a raw material with koji and mixing it with a salt solution, and then firing the obtained fish soy sauce moromi or its compressed liquid or its compressed liquid. Soy sauce, lactic acid bacteria having the ability to produce γ-aminobutyric acid or brewing moromi containing it is added, and the fermentation characterized by obtaining a fermented food product by fermenting the fish soy sauce moromi or its compressed liquid or fish soy sauce Food manufacturing method. 2. A fish obtained by kneading fish and shellfish as a raw material with koji and mixing it with a salt solution, and then firing the resulting fish soy sauce moromi or its compressed liquid or its compressed liquid. Glutamic acid or a salt thereof is mixed with a saline solution in soy sauce, and a lactic acid bacterium having the ability to generate γ-aminobutyric acid or a brewing moromi containing the same is added to the mixed solution, and the mixed solution is fermented to produce a fermented food. A method for producing a fermented food, which comprises: 3. A fish soy sauce moromi mash containing lactic acid bacteria having the ability to produce γ-aminobutyric acid, or a squeezed solution thereof or a squeezed solution of fish soy sauce moromi is fired into a saline solution containing glutamic acid or a salt thereof. A method for producing a fermented food, which comprises adding a fish soy sauce and a lactic acid bacterium capable of producing γ-aminobutyric acid or a brewing moromi containing the lactic acid bacterium, and fermenting the lactic acid bacterium to obtain a fermented food. 4. Milk is inoculated with lactic acid bacteria capable of producing γ-aminobutyric acid and cultivated to lactic acid ferment milk, and glutamic acid or a salt thereof is added to the obtained lactic acid bacterium beverage or food, which is further fermented. A method for producing a fermented food, characterized in that the fermented food is obtained. 5. Glutamic acid or a salt thereof is added to milk, and the milk is inoculated with a lactic acid bacterium capable of producing γ-aminobutyric acid and cultured to ferment the milk to obtain a fermented food. Method for producing fermented food. 6. A method for producing a fermented food, which comprises inoculating a nutrient solution containing glutamic acid or a salt thereof with a lactic acid bacterium capable of producing γ-aminobutyric acid and culturing the fermented food to obtain a fermented food. 7. A fermented food product is obtained by inoculating a nutrient solution with lactic acid bacteria capable of producing γ-aminobutyric acid and culturing the mixture, adding glutamic acid or a salt thereof to the nutrient solution, and fermenting the mixture. And a method for producing a fermented food. 8. A fermented food product obtained by desalting, decolorizing and deodorizing the fermented food product according to claim 1 to obtain a liquid food product or a powdery food product obtained by drying the liquid food product. Production method.