JPH11103825A - Production of food rich in gamma-aminobutyric acid using aspergillus oryzae - Google Patents

Production of food rich in gamma-aminobutyric acid using aspergillus oryzae

Info

Publication number
JPH11103825A
JPH11103825A JP17403298A JP17403298A JPH11103825A JP H11103825 A JPH11103825 A JP H11103825A JP 17403298 A JP17403298 A JP 17403298A JP 17403298 A JP17403298 A JP 17403298A JP H11103825 A JPH11103825 A JP H11103825A
Authority
JP
Grant status
Application
Patent type
Prior art keywords
γ
food
aminobutyric acid
acid
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.)
Granted
Application number
JP17403298A
Other languages
Japanese (ja)
Other versions
JP3166077B2 (en )
Inventor
Tomomi Akutsu
Koichi Miyama
Takemi Okamoto
Tsuneo Watanabe
浩一 宮間
竹己 岡本
恒夫 渡邊
智美 阿久津
Original Assignee
Tochigi Pref Gov
栃木県
Priority date (The priority date 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 date listed.)
Filing date
Publication date

Links

Abstract

PROBLEM TO BE SOLVED: To provide a method for efficiently producing a γ-aminobutyric acid- enriched food, fermented soybean paste, soy sauce, soybean milk, etc., by a transformation into γ-aminobutyric acid not belonging to the metabolic reaction of organism, by treating a food material having a relatively high glutamic acid content with Aspergillus oryzae. SOLUTION: This method for producing a food rich in γ-amino acid comprises adding Aspergillus oryzae to a food material having a relatively high content of glutamic acid and its salt, maintaining the mixture in a hydrous state, reacting glutamic acid with glutamate decarboxylase by a reaction not belonging to a fundamental metabolic reaction related to growth which Aspergillus oryzae has and converting glutamic acid in the food material into γaminobutyric acid.

Description

【発明の詳細な説明】 DETAILED DESCRIPTION OF THE INVENTION

【0001】 [0001]

【発明の属する技術分野】本発明は、グルタミン酸を比較的多量に含む食品素材に麹菌を作用させてγ−アミノ酪酸を富化させる手段に関する。 The present invention relates to relates to means for enriching with γ- aminobutyric acid by the action of the koji mold to food materials containing glutamic relatively large amount.

【0002】 [0002]

【技術の背景】γ−アミノ酪酸とは、動植物界に広く分布しているアミノ酸の一種で、動物の脳髄に存在し、神経の主要な抑制伝達物質として、脳の血流を活発にし、 The γ- aminobutyric acid [Background Art], a kind of amino acids that are widely distributed in animals and plants field, present in animal brain, as major inhibitory transmitter of the nerve, to actively cerebral blood flow,
脳への酸素供給量を増加させ、脳細胞の代謝機能を促進させ、脳卒中後遺症、脳動脈硬化症等による頭痛、耳鳴り、記憶障害、意欲低下などの症状を改善する作用や、 Increasing the oxygen supply to the brain, to promote metabolism of the brain cells, effects or to improve stroke sequelae, headache cerebral arteriosclerosis, etc., tinnitus, memory disorders, symptoms such as hypobulia,
延髄の血管運動中枢に作用して血圧を降下させる作用等が認められている物質である。 Is a substance that acts like lowering blood pressure by acting on vasomotor center of the medulla oblongata have been observed.

【0003】 [0003]

【従来の技術】そして、従来食品の中にはγ−アミノ酪酸を含む食材の存在も知られており、その例は次の如くである。 BACKGROUND OF THE INVENTION Then, in the conventional food are also known the existence of foodstuffs containing γ- aminobutyric acid, examples are as follows. (a)紅麹 精米した米粒を蒸した後、その表面に紅麹胞子を付着させ、約30℃で発芽させ、7日間程度培養させることにより菌体を増殖させ、米内に存在する多少のグルタミン酸を利用し、菌体内にγ−アミノ酪酸を蓄積することが知られている。 (A) After steamed red yeast rice with rice grains, is deposited with Monascus spores on its surface, were germinated at about 30 ° C., the cells are grown by culturing about 7 days, some of glutamate present in the US utilizing, it is known to accumulate γ- amino butyric acid in the cells.

【0004】(b)茶葉 茶葉を室温で密閉した容器に封入し、そこに窒素ガスを送り込むと、その窒素ガスの刺激を受けて、茶葉内に存したグルタミン酸がγ−アミノ酪酸に変換される。 [0004] (b) the tea leaves tea leaves sealed in sealed containers at room temperature, when there feeding the nitrogen gas, inspired in the nitrogen gas, presence glutamate is converted into γ- aminobutyric acid in tea leaves .

【0005】(c)米胚芽 米からの胚芽を分離し、その胚芽を水に約20〜40℃ [0005] (c) separating the germ from rice germ rice, about 20 to 40 ° C. The germ in water
で2〜12時間浸漬すると、発芽の予備段階として、米内のグルタミン酸がγ−アミノ酪酸に変換される。 In the immersion 2-12 hours, as a preliminary stage of germination, glutamate in rice is converted into γ- aminobutyric acid.

【0006】しかし、(a)〜(c)の例は、生体の代謝反応の関連で起こる反応であるから、該生体が要求する一定量が満たされると、代謝調整機能が働き、一定濃度以上には富化しない性格を有する。 However, examples of (a) ~ (c), since a reaction that occurs in the context of biological metabolic reactions, a certain amount of biological requests are met, acts metabolic adjustment function, a certain concentration or more to have a personality that does not enriched. 又、これらは元々、真にγ−アミノ酪酸の富化を目的としたものというより、自然現象のなかにそのような反応が見られるということを確認した程度のものであり、従って、γ−アミノ酪酸の富化食材と言えるには、γ−アミノ酪酸の含有割合が低かったり、又は、生産効率が悪い等あまりに不十分なものでしかなかった。 Moreover, they are originally rather than those truly intended to enrichment of .gamma.-aminobutyric acid, it is of a degree that was confirmed that such reactions are observed Some natural phenomena, therefore, .gamma. in can be said to be enriched ingredients of amino butyric acid, or lower the proportion of γ- amino butyric acid, or, was only one production efficiency is poor, such as too insufficient.

【0007】一方、麹菌を利用した食品の製造技術には、例えば、清酒、味噌及び醤油の製造等があり、この中ではグルタミン酸が醸造の過程でγ−アミノ酪酸に変換される可能性がある。 On the other hand, the koji mold food manufacturing techniques using, for example, sake, there is miso and soy sauce production, etc., in this is likely to be converted into γ- aminobutyric acid in the course of glutamate brewing . しかし、清酒では醸造中に酒米から遊離してくるグルタミン酸の量が極く少量しかなく、又、味噌、醤油等では大豆に多量のグルタミン酸が含まれるものの、微生物汚染を防ぐために醸造過程で多量の食塩を加えるため、高食塩濃度となりγ−アミノ酪酸への変換反応は殆ど起こらない。 However, there is only the very small amount the amount of glutamic acid liberated from brewers rice during brewing in sake, also, miso, although soy sauce or the like includes a large amount of glutamic acid in soybeans, a large amount in the brewing process in order to prevent microbial contamination to add the salt conversion reaction to high salt concentration will γ- aminobutyric acid hardly occurs. 従って、麹菌を利用した食品製造にあっても、真にγ−アミノ酪酸を富化する製造技術は未開発の段階にある。 Therefore, even in the food production using the koji mold, manufacturing techniques to enrich a truly γ- aminobutyric acid is in the stage of undeveloped.

【0008】 [0008]

【発明が解決しようとする課題】本発明者は上記実情に基づき、食品素材を対象としてγ−アミノ酪酸を富化した食材の開発を試みたもので、鋭意研究を重ねた結果、 The present inventors [0008] Based on the above circumstances, which was attempted to develop food enriched in γ- aminobutyric acid food material as the target, a result of extensive research,
比較的グルタミン酸含有の高い食品素材に麹菌を作用させたところ、成育に係わる基本的な代謝反応に属さない反応で、グルタミン酸をγ−アミノ酪酸に変換させる反応が起こることを見い出し、これを利用して効率的なγ Relatively glutamate was koji mold allowed to act on a high food material containing, in a reaction that does not belong to the basic metabolic reactions related to growth, it found that the reaction that converts glutamate into γ- aminobutyric acid occurs, using the same efficient γ Te
−アミノ酪酸の強化食品、味噌、醤油、豆乳等の製造方法を得たものである。 - those obtained enhanced food aminobutyric acid, miso, soy sauce, a method for manufacturing such soymilk.

【0009】 [0009]

【課題を解決するための手段】本発明の対象とする食品素材は、グルタミン酸を比較的多く含む食品素材をいい、合成及び発酵法で作られたグルタミン酸単体、大豆及び小麦等の食材が含まれ、逆に、なし、りんご等のグルタミン酸含有が極く微量とされる食材を含まない意味である。 Means for Solving the Problems] food material to which the present invention refers to a food material containing a relatively large amount of glutamic acid, synthesis and glutamate alone made by fermentation, it contains ingredients such as soybeans and wheat Conversely, without a means that does not contain ingredients that glutamate-containing apple etc. are very small. これを本発明の目的にそって、定量的に表現すると、遊離の状態でグルタミン酸が5mg/100g以上(望ましくは30mg/100g以上)、若しくは食材中の蛋白質分解後に、グルタミン酸の含有率が5mg This along with the purpose of the present invention, when quantitatively expressing, glutamic acid 5mg / 100 g or more (preferably 30 mg / 100 g or more) in a free state, or after proteolysis in the food, the content of glutamic acid 5mg
/100g以上(望ましくは30mg/100g以上) / 100g or more (preferably 30mg / 100g or more)
となる蛋白質を含む食品素材となる。 The food material containing a protein to be. 蛋白質を含むものを規定した意味は、食材中のグルタミン酸を含んだ蛋白質はプロテアーゼ等で分解することによって本法に使用可能となるからである。 Defined meanings those containing protein, protein containing glutamic acid in foodstuffs is because the usable in the present process by decomposing with proteases. 具体的には、合成及び発酵法で作られたグルタミン酸単体や、味噌、醤油、豆乳糖の大豆製品、及び牛乳の乳製品等を指す。 Specifically, it refers glutamate alone or made of synthetic and fermentation, miso, soy sauce, soy products milk sugar, and dairy products such as milk. 又、このグルタミン酸はグルタミン酸ナトリウム等の塩の形態のものであっても構わない。 Moreover, the glutamic acid may be in the form of salts such as sodium glutamate.

【0010】次いで、上記グルタミン酸に作用する菌としては、麹菌が有効であるが、本発明で麹菌とは、As [0010] Then, as bacteria that act on the glutamate is Aspergillus is effective, the koji mold in the present invention, As
pergillus(アスペルギルス)属、Penic pergillus (Aspergillus) genus, Penic
illium(ペニシリウム)属、Mucor(ムコール)属、Rhizopus(リゾープス)属、Mona illium (Penicillium) genus, Mucor (Mucor) genus, Rhizopus (Rhizopus) genus, Mona
scus(モナスカス)属、Absidia(アプシディア)属に属する微生物で、グルタミン酸デカルボキシラーゼ(GAD)を持ち、食して害のない菌をいう。 scus (Monascus) sp., a microorganism belonging to the Absidia (Apushidia) genus, has a glutamic acid decarboxylase (GAD), it refers to the bacteria harmless to food. 該麹菌は、直接添加するか、或いは、糖質・蛋白質・アミノ酸等を含む培地に成育させたものを添加する方法のいずれでも良い。該麹 bacteria, either added directly or may be any of a method of adding those grown on media containing carbohydrates, proteins, amino acids, and the like. 麹菌の具体例を挙げると、アスペルギルス属のオリゼがある。 Specific examples of koji mold, there is oryzae of the genus Aspergillus. 又、該麹菌は、接種する相手によって、米麹、大麦麹、大豆麹等となるが、このいづれであっても良い。 In addition, 該麹 bacteria, by the other party to inoculation, rice koji, barley malt, but the soybean koji, etc., may be Izure this. 該麹菌の持つグルタミン酸をγ−アミノ酪酸に変換する機能は、麹菌に存在するグルタミン酸デカルボキリラーゼ(GAD)によるものと推定され、該GADは基質特異的に脱炭酸を含む下記反応を起こす。 Function to convert the glutamate into γ- aminobutyric acid with a 該麹 bacteria is estimated to be due to glutamate de carbonitrile tung hydrolase present in Aspergillus (GAD), the GAD is causing the following reaction containing the substrate specifically decarboxylation. COOH−CH 2 −CH 2 −CH(NH 2 )−COOH (グルタミン酸) → COOH−CH 2 −CH 2 −NH 2 +CO 2・・・(1) (γ−アミノ酪酸) COOH-CH 2 -CH 2 -CH ( NH 2) -COOH ( glutamic acid) → COOH-CH 2 -CH 2 -NH 2 + CO 2 ··· (1) (γ- aminobutyric acid)

【0011】上記食品素材に麹菌を添加し、これを水分を多分に含んでグルタミン酸とGADとの間に流動性が保たれる状態とし、水溶液はもちろん、定量的には食品素材と麹菌の混合物を含水率が10wt%以上、望ましくは25wt%以上の状態に維持させる。 [0011] adding a koji mold to the food material, which was a state of fluidity is maintained between the glutamate and GAD contain water perhaps, an aqueous solution, of course, mixtures of the quantitative food material and Aspergillus oryzae the water content of 10 wt% or more, preferably is kept at least 25 wt%. 該麹菌の含有水分は少ないのが一般的であるが、液体培養した麹菌の場合は多量の水分を含むことがあるので、上記含水率は両者が混合された後の状態で判断することとする。 Although the water content of 該麹 bacteria less of it is generally, since in the case of Aspergillus was liquid culture may contain large amounts of moisture, the moisture content thereof will be determined by state after both are mixed . 即ち、基質としてのグルタミン酸と酵素としてのGADとが互いに移動自在で、接触機会を増し、酵素反応が活発に行われる状態を指し、そのためには食品素材と麹菌の混合物を含水率を10wt%以上、望ましくは25wt That is, a freely GAD and move together as a glutamate and an enzyme as a substrate, increasing the contact opportunity refers to a state in which the enzymatic reaction is performed actively, therefore the water content more than 10 wt% of a mixture of food materials and koji , preferably 25wt
%以上の状態に維持させる。 % Is maintained in the above state.

【0012】しかし、上記食品素材には、可及的に食塩を含まない状態とする。 [0012] However, in the above-mentioned food material, to a state of not as much as possible free of sodium chloride. なぜなら、下記の試験を行った結果、食塩は上記γ−アミノ酪酸(GABA)への変換反応を阻害することが明らかとなったからである。 This is because, as a result of the following tests, salt is because it was revealed that inhibiting the conversion reaction to the γ- aminobutyric acid (GABA). <培地の調製A>蒸留水に酵母エキス0.5gと、ファイトンペプトン1.0gと、燐酸カリウム0.5gと、 And yeast extract 0.5g of distilled water <Preparation A medium>, and phytone peptone 1.0 g, and potassium phosphate 0.5g,
硫酸マグネシウム・7H 2 O0.2gと、ブドウ糖4. Magnesium · 7H 2 O0.2g sulfate, dextrose 4.
0g及びグルタミン酸ナトリウム・H 2 O6.0gを溶解したものを100mlに定容し、121℃で15分間高圧滅菌処理し、液体培地を調製した。 0g and a solution obtained by dissolving sodium glutamate · H 2 O6.0g and constant volume of 100 ml, autoclaved for 15 minutes at 121 ° C., to prepare a liquid medium. 該液体培地10 The liquid medium 10
0mlに米麹40gを添加し、ホモジナイズ処理した後、室温(25℃前後)で一晩放置した。 It was added Beikoji 40g to 0 ml, after homogenized and allowed to stand overnight at room temperature (25 ° C. so). 該培地に食塩を各濃度に変化させつつ添加して、その食塩濃度の変化とγ−アミノ酪酸(GABA)の生成量との関係を求めた。 The salt in the medium was added while changing each concentration was determined a relationship between the amount of change and γ- aminobutyric acid of the salt concentration (GABA). その結果は、表1の通りであった。 The results were as shown in Table 1.

【表1】 [Table 1] この結果、食塩の存在は麹菌の活動を抑制するものと考えられ、食品素材と麹菌の混合物には可及的に食塩が少ないことが要求され、望ましくは10%以下とする。 As a result, the presence of salt is believed to inhibit the activity of koji mold, the mixture of food material and koji mold is required that salt is small as much as possible, preferably 10% or less.

【0013】該水分を含んだ食品素材と麹菌の混合物を100℃以下の温度、望ましくは5〜30℃程度の温度で3時間〜3日間程度反応させる。 [0013] food material containing the moisture and the mixture 100 ° C. below the temperature of the koji mold, preferably reacted for about 3 hours to 3 days at a temperature of about 5 to 30 ° C.. すると、上記反応(1)が惹起されるが、この反応は成育に係わる基本的な代謝反応に属さない、一定条件下で起こる酵素反応であると推定される。 Then, the above reaction (1) is induced, the reaction does not belong to the basic metabolic reactions related to growth, it is estimated that an enzyme reaction occurring under certain conditions. その理由は、先ず、従来の反応では、例えば紅麹による方法の場合はγ−アミノ酪酸への生成量が25〜50mg/100g、茶葉による方法の場合は150mg/100g、米胚芽の場合に350〜 The reason is, first, in the conventional reaction, for example, in the case of the method according to red mold is γ- amino product weight 25 to 50 mg / 100 g to acid, in the case of the method according to the tea leaves 150 mg / 100 g, in the case of rice germ 350 ~
400mg/100gとなり、その生成量は低い段階で一定の飽和点に達してしまうのに対し、これに対し、本発明では、図1に示す如く、グルタミン酸の濃度を変化させていったところ、6%程度までは直線的に増加し、 400 mg / 100 g, and the contrast thereof the amount would reach a certain saturation point at a lower stage, whereas, when the present invention, as shown in FIG. 1, were carried out by varying the concentration of glutamic acid, 6 up to about percent increases linearly,
従来のGABAの生成量をはるかに上回る500mg/ Well over the amount of conventional GABA 500 mg /
100g程度のGABAの生成量を示したからである。 Because showed production of 100g of about GABA.
このことは、従来の反応が、生体の代謝反応の調整作用によるものと認められるのに対し、本発明による方法では、麹菌の細胞壁の外側から侵入したグルタミン酸が細胞膜のGAD若しくは破砕により菌体外に分散した細胞質のGADと接触し、麹菌の成育に係わる基本的な代謝反応に属さない反応として、上記(1)式の反応が起こるものと考えられる。 This conventional reactions, whereas deemed by modulating effects of biological metabolic reactions, in the method according to the present invention, extracellular glutamate entering from the outside of the Aspergillus oryzae cell walls by GAD or disruption of the cell membrane contact with GAD of dispersed cytoplasm, as a reaction that does not belong to the basic metabolic reactions related to growth of koji mold, it is considered that the above reaction (1) occurs. 尚、図1の試験条件は、グルタミン酸の量を変化させ、他はすべて培地調整Aにおける条件と同様とした。 The test conditions of Figure 1, varying amounts of glutamate, and the same conditions in all other media adjustment A.

【0014】このことは、ホモジナイザー等で麹菌を破砕して微粒子とすると、反応率が増加することからも裏付けられる。 [0014] This means that, when fine particles by crushing koji mold with a homogenizer or the like, also supported the fact that the reaction rate increases. 即ち、麹菌をホモジナイザーで破砕してしたところ表2の通りの結果が得られた。 In other words, as a result of as shown in Table 2 was by crushing the koji mold with a homogenizer was obtained. 条件:培地調整Aと同様で、一方にホモジナイズ処理し、他方は無処理とした。 Conditions: the same as the medium adjustment A, and homogenized in one, the other was untreated.

【表2】 [Table 2] 表2から、麹菌をホモジナイザーによって破砕処理したものは、GABAの変換率が32%程度増加しており、 From Table 2, those crushing the koji mold by the homogenizer, the conversion rate of GABA has increased approximately 32%,
これは麹菌が破砕されると、細胞膜若しくは細胞質に存在するGADが液体培地中に分散し、グルタミン酸と接触する機会が増え、変換率が増加したものと考えられ、 If this is the koji mold is crushed, GAD that exists in the cell membrane or cytoplasm dispersed in a liquid medium, more opportunities to contact with glutamate, is considered that the conversion rate is increased,
これは(1)式の反応が細胞膜内の代謝反応に属さない形態で起こっていることを裏付けている。 This confirms what is happening in the form of (1) the reaction does not belong to metabolic reactions in the cell membrane.

【0015】又、上記変換反応で液体培地に糖を添加すると、その変換率を増加させ得ることを見い出した。 [0015] Also, the addition of sugar to the liquid medium in the conversion reaction, was found to be capable of increasing the conversion rate. 即ち、図2に示す如く、培地にグルコース等の糖類を添加すると、その濃度が上昇するに従ってGABAの生成量は増大し、4%程度で飽和状態に達するが、無添加の場合と比較すると2倍程度にまでGABAの生産割合は増大している。 That is, as shown in FIG. 2, the addition of sugars such as glucose to the medium, when the amount of GABA in accordance with the concentration increases increases, but reaches a saturation at about 4%, compared with the case of no addition 2 production ratio of GABA to about twice has increased. グルコースの他に、ガラクトース、フルクトース、マンノース、キシロース、マルトース、ラクトース、スクロース、ラフィノース、ソルビトール等の糖類について同様の効果を確認した。 In addition to glucose, galactose, fructose, mannose, xylose, maltose, lactose, sucrose, raffinose, a similar effect on sugars such as sorbitol confirmed. この原因は明らかでないが、高圧滅菌処理による液体培地の加熱により、培地中のグルタミン酸と糖が結び付いて麹菌の作用し易い物質が形成されるのではないかと推定される。 The cause is not clear, by heating the liquid medium by the high-pressure sterilization treatment, it is estimated that it would be acting easily material koji mold is formed glutamate and sugar tied in the medium. 尚、図2 Incidentally, FIG. 2
の試験条件は、グルコースの添加量を変化させ、他はすべて培地調整Aにおける条件と同様とした。 Conditions of the test, by changing the amount of glucose added was the same conditions in all other media adjustment A.

【0016】更に、GABAへの変換反応の時間を試験したところ、図3の通りで、時間経過と共にGABAの生成量が増大し、4時間程度で反応が終了することが確認され、反応時間も極めて短いものであることが判明した。 Furthermore, was tested time conversion reaction to GABA, are as in FIG. 3, increases the production of GABA over time, the reaction in about 4 hours is confirmed that the finished, reaction time it has been found is extremely short. 図3の試験条件は、反応時間を変化させただけで、 The test conditions of Figure 3, only by changing the reaction time,
他はすべて培地調整Aにおける条件と同様である。 Everything else is the same as the conditions in the culture medium adjustment A.

【0017】 [0017]

【実施例1】 <γ−アミノ酪酸高含有食品素材の製造>グルタミン酸ナトリウムを60gとブドウ糖40gを水に溶解して1 EXAMPLE 1] <.gamma.-aminobutyric acid-rich food material production> glutamate sodium 60g and glucose 40g was dissolved in water 1
lに定容し、121℃で15分間高圧滅菌処理した。 It is diluted to l, and autoclaved for 15 minutes at 121 ° C.. 次いで、該水溶液に米麹400gを添加し、ホモジナイズ処理した後、室温(25℃前後)で一晩放置した。 Then added Beikoji 400g in aqueous solution, it was homogenized and allowed to stand overnight at room temperature (25 ° C. so). この結果、616.3mg/100mlという高い割合のG G of this result, a high percentage of 616.3mg / 100ml
ABAを含んだ生成物を得た。 To obtain a product containing the ABA. 従って、これを乾燥粉末化若しくは液体の形とすると各種食品のGABA強化用の食添素材となり、又、乾燥粉末化した素材を顆粒状にしたり、他の素材と組み合わせて飲料化すると、GAB Therefore, this becomes a food 添素 material for GABA enhancement of various foods when the form of dry powdered or liquid, also the dry powdered material or granulated, the beverage by combining with other materials, GAB
Aを手軽に摂取できる健康増進食品とすることができる。 It can be a health-promoting foods that can be easily ingested A.

【0018】 [0018]

【実施例2】 <味噌の製造>従来の味噌の製造は、仕込時に麹、大豆、食塩等の全材料を混合し、食塩濃度を10〜20% Example 2 <miso production> production of conventional miso, koji, soy, all materials, such as sodium chloride are mixed during charging, the salt concentration 10-20%
程度に調整した後、酵母及び乳酸菌を添加し、適温で発酵させて製造している。 After adjusting the extent, the addition of yeast and lactic acid bacteria, and prepared by fermentation at a suitable temperature. 本発明法では、これを2段階に分け、第1段階で食塩以外の味噌原料(麹菌、大豆、種水)を混合後、雑菌汚染を防止しつつ、大豆蛋白質の分解を無塩下で行い、生成したグルタミン酸を麹菌と反応させ、GABAへの変換を行わせる。 In the present invention method, which two steps, after mixing miso materials other than sodium chloride (Aspergillus, soybeans, seeds water) in a first stage, while preventing bacteria contamination, perform decomposition of soybean protein under unsalted the resulting glutamate reacted with koji mold to perform the conversion to GABA. そのため、雑菌汚染のない無菌的な麹菌や大豆を用いるか、若しくは50 Therefore, whether to use free of bacteria contamination aseptic Aspergillus and soybeans, or 50
℃以上の高温で数分間から数日間処理したり、100M Or treated for several days from a few minutes ℃ temperatures above, 100M
Pa以上の圧力で数分間から数時間高圧処理する等の、 Such that several hours pressure treatment from a few minutes at a pressure greater than or equal to Pa,
主として麹菌と大豆の混合物中の雑菌数を低減させる処理を行った後、雑菌の増殖や新たな雑菌汚染を防止しつつ、適温で大豆蛋白の分解及び麹菌の糖化を行い、同時に生成したグルタミン酸のGABAへの変換を促す。 Mainly after the process of reducing the bacteria count in the mixture of koji and soy, while preventing the growth or new bacteria contamination of bacteria, subjected to degradation and saccharification of koji mold of the soy protein at a suitable temperature, glutamate produced simultaneously encourage the conversion to GABA. 第2段階で、食塩や酵母、乳酸菌等の微生物を添加し、適温に保って発酵させて味噌を得る。 In the second step, salt and yeast, a microorganism of lactic acid bacteria such as the addition, obtain miso is fermented kept at an appropriate temperature. 例えば、蒸煮した大豆1070gに、米麹562g及び種水138mlを混合し、55℃で3日間消化し、大豆蛋白質の分解及び麹の糖化を行うと共に生成したグルタミン酸のGABAへの変換を行わせる。 For example, the cooked soybeans 1070 g, were mixed rice koji 562g and Tanesui 138 ml, was digested for 3 days at 55 ° C., to effect conversion to GABA glutamate that generated with disassembly and saccharification of koji soy protein. 次いで、食塩230g添加し、酵母2×10 5 /g、乳酸菌2×10 6 /gを混合し、30℃ Then added sodium chloride 230 g, yeast 2 × 10 5 / g, a lactic acid 2 × 10 6 / g were mixed, 30 ° C.
で30日間発酵させ、味噌を醸造した。 In fermented for 30 days, it was brewed miso. この結果、香味は従来の味噌と変らず、且つ、GABAが112.4m As a result, the flavor is never change the traditional miso, and, GABA is 112.4m
g/100g含まれる味噌が得られた。 Miso included g / 100g was obtained.

【0019】 [0019]

【実施例3】 <醤油の製造>醤油の製造も上記味噌と同様に、第1段階で雑菌汚染を防止しつつ、無塩下で蛋白質の分解と生成したグルタミン酸のGABAへの変換を行い、第2段階で食塩、酵母、乳酸菌を添加し発酵させる2段階工程で進めた。 EXAMPLE 3 <soy sauce production> As with soy sauce above miso production of, while preventing bacteria contamination in a first stage, carried out the conversion of GABA glutamate produced a degradation of proteins in the absence of salt, salt in the second step, proceeded in two stages step of adding yeast, lactic acid bacteria fermentation. 例えば第1段階として、醤油麹800gに水1200mlを加えて混合し、約55℃で2日間保ち、 For example as a first step, and mixing water 1200ml added to soy sauce koji 800 g, kept two days at about 55 ° C.,
大豆蛋白質の分解及び麹の糖化を行い、同時に生成したグルタミン酸のGABAへの変換を促した。 Performs a decomposition and saccharification of koji of soy protein, urged the conversion of GABA of glutamic acid was produced at the same time. 第2段階で、上記溶液に食塩を16.5%となるよう添加、混合し、次いで、乳酸菌を10 6 /ml、後熟酵母10 5 /m In a second step, adding to a 16.5% sodium chloride to the solution, mixed, and then, the lactic acid bacteria of 10 6 / ml, after-ripening yeast 10 5 / m
l添加し、pH5.2になるまで、30℃で10日間発酵させた。 l was added until pH 5.2, was fermented for 10 days at 30 ° C.. その後、主発酵酵母を10 5 /ml添加し、 Thereafter, the main fermentation yeast was added 10 5 / ml,
25℃で60日間発酵させた。 It was fermented for 60 days at 25 ℃. そして、醤油諸味を搾り、醤油をとり、火入れを行い製品を得た。 Then, squeeze the soy sauce mash, taking the soy sauce to give the product performs the burning. この結果、 As a result,
得られた醤油から81.5mg/100mlの濃度のG G concentration from the obtained soy sauce 81.5 mg / 100 ml
ABAが得られた。 ABA was obtained.

【0020】尚、上記味噌及び醤油の製造において、無塩下での醸造製品中の雑菌数の低減を図るため、55℃ [0020] In the production of the miso and soy sauce, in order to reduce bacteria count in brewing product under salt-free, 55 ° C.
程度の高温で分解を行ったが、その時にGADが失活し易い。 Were subjected to decomposition in the degree of high temperature, GAD is deactivated easy at that time. そこで、これを防ぐため、高温処理を行う前の仕込み時に、酵素の安定化剤としてグリセロールやスクロースなどの多価アルコールや各種蛋白質を混合したり、 In order to prevent this, when charging prior to the high temperature treatment, or a mixture of polyhydric alcohols and various proteins such as glycerol and sucrose as a stabilizer for the enzyme,
ガラス壁への酵素の吸着を防ぐためにプラスチック容器を使用したりすることでGABAの生産量はさらに増大する。 Production of GABA by or use plastic containers in order to prevent adsorption of the enzyme to the glass wall is further increased.

【0021】 [0021]

【実施例4】 <豆乳の製造>豆乳100mlに米麹40gを添加し、 Example 4 was added to Beikoji 40g to <soymilk manufacturing> soymilk 100 ml,
ホモジナイズ処理した後、雑菌の増殖を防ぐため、冷蔵庫で約5℃として一夜放置した。 After homogenization process, to prevent the growth of bacteria, allowed to stand overnight as about 5 ° C. in a refrigerator. その結果、表3の通りのGABAを含んだ豆乳が得られた。 As a result, soybean milk containing GABA street Table 3 were obtained.

【表3】 [Table 3]

【0022】 [0022]

【発明の効果】以上の構成に係る本発明製造法によれば、麹菌の持つ生育に係わる基本的な代謝反応には属さない反応で該グルタミン酸と麹菌内に含まれるグルタミン酸デカルボキシラーゼとを反応させることにより、グルタミン酸をγ−アミノ酪酸に変換できるので、グルタミン酸を含む食品素材をγ−アミノ酪酸の含有割合が極めて高い食品に変えることができるという優れた効果を奏する。 According to the present invention production process according to the above configuration according to the present invention, the reaction of glutamic acid decarboxylase contained in the glutamic acid and the koji mold in a reaction that does not belong to the basic metabolic reactions related to growth with a koji mold Accordingly, since it converts glutamate into γ- aminobutyric acid, exhibits an excellent effect that it is possible to change the food material containing glutamic acid in very high food content of γ- aminobutyric acid. 又、この反応は反応時間も短時間で済む等実用上も有利である。 Further, the reaction is advantageously also equal in practice requires only a short time reaction time. 更に、γ−アミノ酪酸の強化食品の他、味噌、醤油や豆乳等対象食品素材が広いので応用が可能で、多種の健康増進機能を持たせた食品が得られる優れた発明である。 Furthermore, other fortified food of γ- aminobutyric acid, miso, because soy sauce or soy milk like target food material is wide application is possible, is an excellent invention that food which gave health promoting function of a wide is obtained.

【図面の簡単な説明】 BRIEF DESCRIPTION OF THE DRAWINGS

【図1】グルタミン酸の濃度とGABAの生成量との関係を示すグラフ。 Figure 1 is a graph showing the relationship between the amount of concentration of glutamate and GABA.

【図2】グルコースの濃度とGABAの生成量との関係を示すグラフ。 2 is a graph showing the relationship between the amount of concentration and GABA glucose.

【図3】反応時間とGABAの生成量との関係を示すグラフ。 3 is a graph showing the relationship between the amount of reaction time and GABA.

───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl. 6識別記号 FI // A61K 31/195 AAM A61K 31/195 AAM ABU ABU (C12P 13/00 C12R 1:69) (72)発明者 岡本 竹己 栃木県宇都宮市一の沢2丁目2番13号 栃 木県食品工業指導所内 ────────────────────────────────────────────────── ─── front page continued (51) Int.Cl. 6 identifications FI // A61K 31/195 AAM A61K 31/195 AAM ABU ABU (C12P 13/00 C12R 1:69) (72) inventors Okamoto bamboo himself Utsunomiya, Tochigi Prefecture Ichinozawa 2-chome No. 2 No. 13, Tochigi Prefecture, the food industry guidance house

Claims (6)

    【特許請求の範囲】 [The claims]
  1. 【請求項1】 グルタミン酸及びその塩の含有割合の比較的高い食品素材に麹菌を添加し、その混合物を含水状態に維持し、麹菌の持つ生育に係わる基本的な代謝反応には属さない反応で該グルタミン酸と麹菌内に含まれるグルタミン酸デカルボキシラーゼとを反応させ、食品素材中のグルタミン酸をγ−アミノ酪酸に変換することを特徴とするγ−アミノ酪酸富化食品の製造方法。 [Claim 1] was added to koji mold to glutamic acid and higher food material content of the salt, to maintain the mixture in the water-containing state, in a reaction that does not belong to the basic metabolic reactions related to growth with a koji mold reacting a glutamic acid decarboxylase contained in the glutamic acid and the koji mold, the production method of γ- aminobutyric acid-enriched food and converting the glutamic acid in the food material in the γ- aminobutyric acid.
  2. 【請求項2】 麹菌をアスペルギルス属オリゼとした請求項1記載のγ−アミノ酪酸富化食品の製造方法。 2. A method for producing a γ- aminobutyric acid-enriched food koji to claim 1 which is of the genus Aspergillus, oryzae.
  3. 【請求項3】 麹菌を破砕処理する請求項1,2項のうちいずれか1項記載のγ−アミノ酪酸富化食品の製造方法。 3. The method for producing a γ- aminobutyric acid-enriched food of any one of claims 1, wherein the crushing koji mold.
  4. 【請求項4】 糖を添加する請求項1ないし3項のうちいずれか1項記載のγ−アミノ酪酸富化食品の製造方法。 4. The process for producing γ- aminobutyric acid-enriched food of any one of claims 1 to 3 wherein the addition of sugar.
  5. 【請求項5】 食品素材に麹菌を添加した混合物の含水率を10wt%以上とした請求項1ないし4項のうちいずれか1項記載のγ−アミノ酪酸富化食品の製造方法。 5. The process for producing a γ- aminobutyric acid-enriched food according to any one of claims 1 was 10 wt% or more of water content of the mixture obtained by adding a koji mold to food material 4 Section.
  6. 【請求項6】 食品素材に麹菌を添加した混合物の塩分を10wt%以下とした請求項1ないし5項のうちいずれか1項記載のγ−アミノ酪酸富化食品の製造方法。 6. The method for producing a γ- aminobutyric acid-enriched food according to any one of claims 1 to not more than 10 wt% of salt of a mixture obtained by adding a koji mold to food material 5 Section.
JP17403298A 1997-08-08 1998-06-05 Method for producing γ- aminobutyric acid-enriched food using Aspergillus oryzae Expired - Lifetime JP3166077B2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP9-227153 1997-08-08
JP22715397 1997-08-08
JP17403298A JP3166077B2 (en) 1997-08-08 1998-06-05 Method for producing γ- aminobutyric acid-enriched food using Aspergillus oryzae

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP17403298A JP3166077B2 (en) 1997-08-08 1998-06-05 Method for producing γ- aminobutyric acid-enriched food using Aspergillus oryzae

Publications (2)

Publication Number Publication Date
JPH11103825A true true JPH11103825A (en) 1999-04-20
JP3166077B2 JP3166077B2 (en) 2001-05-14

Family

ID=26495782

Family Applications (1)

Application Number Title Priority Date Filing Date
JP17403298A Expired - Lifetime JP3166077B2 (en) 1997-08-08 1998-06-05 Method for producing γ- aminobutyric acid-enriched food using Aspergillus oryzae

Country Status (1)

Country Link
JP (1) JP3166077B2 (en)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001093696A1 (en) * 2000-06-02 2001-12-13 Ikeda Food Research Co., Ltd. PROCESS FOR PRODUCING FERMENTED FOODS RICH IN η-AMINOBUTYRIC ACID AND FREE AMINO ACIDS
JP2002281922A (en) * 2001-03-29 2002-10-02 Hayashibara Biochem Lab Inc METHOD FOR PRODUCING FOOD MATERIAL WITH INCREASED γ- AMINOBUTYRIC ACID CONTENT
JP2004147560A (en) * 2002-10-30 2004-05-27 Kazami:Kk METHOD FOR PRODUCING γ-AMINOBUTYRIC ACID-ENRICHED MALTED RICE AND FOOD HAVING HIGH SALT CONTENT
JP2005082495A (en) * 2003-09-04 2005-03-31 Doosan Corp Cerebral cell-protecting composition
JP2006022038A (en) * 2004-07-08 2006-01-26 Microbio Co Ltd Method for producing soybean fermentation extract
JP2006070015A (en) * 2004-11-22 2006-03-16 Ina Food Ind Co Ltd Functional composition containing salt-free fermented soybean paste or low-salt fermented soybean paste or extract thereof
JP2007028998A (en) * 2005-07-27 2007-02-08 Asahi:Kk METHOD FOR PRODUCING γ-AMINOBUTYRIC ACID
JP2011103871A (en) * 2009-04-13 2011-06-02 Fukuyama Kurozu Kk Vinegar, and method for producing the same
JP2011120603A (en) * 2005-04-27 2011-06-23 Kao Corp Method for producing liquid seasoning
CN103380881A (en) * 2012-06-20 2013-11-06 王文华 Soybean meal or wheat bran powder with high content of y-aminobutyric acid and preparation method of food
JP2014090693A (en) * 2012-11-02 2014-05-19 Niigata Prefecture Soybean fermented food and manufacturing method thereof
JP2014103862A (en) * 2012-11-26 2014-06-09 Niigata Univ Rice processed food including salt-free fermentation miso
JP2014201587A (en) * 2013-04-10 2014-10-27 株式会社Avss Influenza therapeutic agent comprising lectin

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4630042B2 (en) 2004-11-12 2011-02-09 花王株式会社 Liquid seasoning

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4615820B2 (en) * 2000-06-02 2011-01-19 池田食研株式会社 γ- aminobutyric acid and methods of manufacturing free amino acid-rich fermented foods
WO2001093696A1 (en) * 2000-06-02 2001-12-13 Ikeda Food Research Co., Ltd. PROCESS FOR PRODUCING FERMENTED FOODS RICH IN η-AMINOBUTYRIC ACID AND FREE AMINO ACIDS
JP2002281922A (en) * 2001-03-29 2002-10-02 Hayashibara Biochem Lab Inc METHOD FOR PRODUCING FOOD MATERIAL WITH INCREASED γ- AMINOBUTYRIC ACID CONTENT
JP4657568B2 (en) * 2002-10-30 2011-03-23 栃木県 The method of manufacturing γ- aminobutyric acid-enriched koji and salty foods
JP2004147560A (en) * 2002-10-30 2004-05-27 Kazami:Kk METHOD FOR PRODUCING γ-AMINOBUTYRIC ACID-ENRICHED MALTED RICE AND FOOD HAVING HIGH SALT CONTENT
JP2005082495A (en) * 2003-09-04 2005-03-31 Doosan Corp Cerebral cell-protecting composition
JP2006022038A (en) * 2004-07-08 2006-01-26 Microbio Co Ltd Method for producing soybean fermentation extract
JP2006070015A (en) * 2004-11-22 2006-03-16 Ina Food Ind Co Ltd Functional composition containing salt-free fermented soybean paste or low-salt fermented soybean paste or extract thereof
JP2011120603A (en) * 2005-04-27 2011-06-23 Kao Corp Method for producing liquid seasoning
JP2007028998A (en) * 2005-07-27 2007-02-08 Asahi:Kk METHOD FOR PRODUCING γ-AMINOBUTYRIC ACID
JP2011103871A (en) * 2009-04-13 2011-06-02 Fukuyama Kurozu Kk Vinegar, and method for producing the same
CN103380881A (en) * 2012-06-20 2013-11-06 王文华 Soybean meal or wheat bran powder with high content of y-aminobutyric acid and preparation method of food
JP2014090693A (en) * 2012-11-02 2014-05-19 Niigata Prefecture Soybean fermented food and manufacturing method thereof
JP2014103862A (en) * 2012-11-26 2014-06-09 Niigata Univ Rice processed food including salt-free fermentation miso
JP2014201587A (en) * 2013-04-10 2014-10-27 株式会社Avss Influenza therapeutic agent comprising lectin

Also Published As

Publication number Publication date Type
JP3166077B2 (en) 2001-05-14 grant

Similar Documents

Publication Publication Date Title
US5141756A (en) Process for producing soya sauce
US4684527A (en) Process for producing seasoning
JP2003047455A (en) Method for producing liquid malted rice and its utilization
JP2004215529A (en) Method for producing lactic acid bacterium fermentation food product, beverage product, and seasoned food product all having good flavor and high gaba content
CN104099227A (en) Natural kvass essence base material and fermentation production method thereof
Block et al. Mushroom mycelium, experiments with submerged culture
CN101513247A (en) Method for producing yeast extract with high protein content and product
JP2004313032A (en) Method for producing functional raw material
JP2006087328A (en) Low-salt soy sauce
JP2005065691A (en) COMPOSITION CONTAINING γ-AMINOBUTYRIC ACID AND METHOD FOR MANUFACTURING THE SAME
JP2000014356A (en) Production of gaba-containing beverage and food product
JP2001352940A (en) METHOD OF PRODUCING FOOD MATERIAL HIGHLY INCLUDING γ- AMINO BUTYRIC ACID AND FOOD MATERIAL OBTAINED THEREFROM
JPH0866187A (en) Heat-resistant trehalose release enzyme and its production and use
CN101011140A (en) Method for preparing natural milk taste condiment and natural milk taste condiment made thereof
JPH1175765A (en) Production of seasoning
JP2003250512A (en) Alcoholic beverage with high gaba content and method for producing the same
JP2004345986A (en) Fermented material and method for producing the same
CN102352297A (en) Preparation method of fermentation type black currant fruit vinegar and fruit vinegar beverage
US4897272A (en) Process for producing rice vinegar
JP2003169659A (en) Alcohol-containing beverage and method for producing the same
JP2004275098A (en) Method for improving quality of taste of food and drink
JP2002300862A (en) METHOD FOR PRODUCING γ-AMINOBUTYRIC ACID-CONTAINING NATURAL FOOD MATERIAL
JP2002360289A (en) METHOD FOR PRODUCING γ-AMINOBUTYRIC ACID
JP2001120179A (en) Method for production of gaba-containing fermented milk
CN1944619A (en) Method for producing bamboo juice wine

Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20100309

Year of fee payment: 9

FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20110309

Year of fee payment: 10

FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20120309

Year of fee payment: 11

FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20120309

Year of fee payment: 11

FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20130309

Year of fee payment: 12

FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20130309

Year of fee payment: 12

FPAY Renewal fee payment (event date is renewal date of database)

Free format text: PAYMENT UNTIL: 20140309

Year of fee payment: 13

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250