KR100729981B1 - ?-aminobutyric acid rich material, production process thereof and, food and drink containing ?-aminobutyric acid rich material - Google Patents

Abstract

(PROBLEMS) To provide a high γ-aminobutyric acid-containing material containing a large amount of γ-aminobutyric acid, an efficient production method thereof, and a food and drink containing the high γ-aminobutyric acid-containing material.

(Resolution) Glutamic acid is added to the pulverized pumpkin solution in a required amount so that the pH of the solution is in the range of 5.0 to 6.5, preferably 5.6 to 6.0, and the glutamic acid is converted into γ-aminobutyric acid by an enzyme in the pumpkin. Repeat multiple times.

Description

γ-AMINOBUTYRIC ACID RICH MATERIAL, PRODUCTION PROCESS THEREOF AND, FOOD AND DRINK CONTAINING γ-AMINOBUTYRIC ACID RICH MATERIAL}

1 is a graph showing the range of conversion activity of the pulverized pumpkin solution according to the reaction time.

2 is a graph showing the change in pH when glutamic acid is added.

The present invention relates to a high content of γ-aminobutyric acid, a manufacturing method thereof, and a food and drink containing the high content of γ-aminobutyric acid.

γ-aminobutyric acid, abbreviated as GABA, is a control neurotransmitter and is known to have an effect of inhibiting blood pressure elevation, and recently, promotes metabolism of the brain, prevents atherosclerosis, prevents hangover, and activates the skin (mushroom) Attention has been made as a substance having an effect on the back and the development research has been conducted.

Already in 1987, the Ministry of Agriculture, Forestry and Fisheries' Vegetable and Tea Research Center developed tea, which is obtained by anaerobic treatment of tea leaves, called gaberlong (T. Tsushida and T. Murai: Agric. Biol. Chem., 51, 2865-2871 (1987)).

This dried Gaveron tea contains 250 mg of gamma -aminobutyric acid per 100 g, but it is very much compared to the normal tea having 10 to 30 mg. The extract of Gaveron tea contains about 2 mg of gamma -aminobutyric acid per 100 g.

It is also known that γ-aminobutyric acid is contained in a large amount of rice, especially rice embryos, and a process for producing a food material and γ-aminobutyric acid which have been processed to increase γ-aminobutyric acid is disclosed in JP-A-7-213252. It is disclosed in the issue and is commercialized as a "germinated brown rice".

In this method, for example, when treated under optimum conditions in a temperature of 40 ° C., pH 5.5 to 6.0 hot water, Koshihikari (a type of rice), after 1 hour, γ-aminobutyric acid is 220 mg per 100 g, and 400 mg after 8 hours. It becomes content of.

In addition, to increase the content of γ-aminobutyric acid, yeast or chlorella is used, and a method for producing a food material containing 600 mg or more of γ-aminobutyric acid per 100 g is also researched and developed. 238650.

However, since the content of γ-aminobutyric acid in the food material using these Gaveron tea, Koshihikari or chlorella is all 1% or less, in order to expect the effect of the above-mentioned γ-aminobutyric acid, it is necessary to consume a large amount of food and drink itself. There was a problem such as difficulty in using even as a food material.

In addition, the use of glutamic acid decarboxylase (glutamic acid decarboxylase, EC 4.1.1.15) can produce γ-aminobutyric acid in large quantities, but this enzyme is expensive and economically disadvantageous, and the reaction conditions are complicated and commercialized. It's hard to be.

This glutamate decarboxylase is known to be present in microorganisms, pumpkins, carrots and other high-level plants and animal brain tissues. For example, γ-amino is mixed with sodium glutamate on top of raw vegetables such as tomatoes and carrots, and left for a predetermined time. It can produce butyric acid.

Japanese Patent Laid-Open No. 7-12296 describes a conversion reaction using tomatoes. However, this production amount is very small at 32 mg per 100 g, and simply adding glutamic acid and sodium glutamate to a ground product of tomatoes and the like cannot obtain a high γ-aminobutyric acid-containing material of interest in the present invention.

In addition, the use of sodium glutamate to produce γ-aminobutyric acid may leave a large amount of sodium in the final product (material), and thus may be considered to inhibit the increase in blood pressure, which is one of the functions of γ-aminobutyric acid. . Therefore, there is a need to remove sodium, which increases the manufacturing process by one, and also removes other effective minerals such as potassium, magnesium, calcium and the like.

Moreover, when glutamic acid is used as a raw material of the gamma-aminobutyric acid conversion reaction in the above-mentioned prior art, it is difficult to change all of these glutamic acids into gamma-aminobutyric acid, and since some of them remain unconverted, Trouble arose in taste.

Accordingly, the present invention provides a high content of γ-aminobutyric acid containing a large amount of γ-aminobutyric acid, that is, 10% or more, a method for producing the same easily and efficiently, and a food and beverage containing the high content of γ-aminobutyric acid. I would like to.

The present inventors have intensively studied to solve the above problems, and as a result, the conversion reaction of glutamic acid to γ-aminobutyric acid by an enzyme present in amber is based on the balance of glutamic acid decarboxylase and coenzyme pyridoxalic acid in amber. In order to obtain a high content of γ-aminobutyric acid which has been determined and continues a long-term conversion reaction and converts a large amount of glutamic acid into γ-aminobutyric acid, the amount of pyridoxal acid is more problematic than that of glutamate decarboxylase in amber. As a result of several studies on conditions under which long-term activity of pyridoxalic acid in amber is sustained, glutamic acid is required in a pulverized solution of pumpkin so that the pH is in the range of 5.0 to 6.5, preferably 5.6 to 6.0. Γ-aminobutyric acid content in the dried product after reaction The present invention has been found to be capable of producing a high gamma -aminobutyric acid-containing material having excellent netting at a high concentration of more than%, thereby completing the present invention.

Means to solve the problem

In the method for producing a high content of γ-aminobutyric acid of the present invention, glutamic acid is added to a pulverized pumpkin solution in such a manner that the pH of the solution is in the range of 5.0 to 6.5, preferably 5.6 to 6.0, and the added glutamic acid is present in the pumpkin. The operation of converting γ-aminobutyric acid into γ-amino butyric acid is repeated a plurality of times.

In this case, after removing the fibrous insoluble matter by centrifuging and / or filtering the pulverized pumpkin solution after repeating the above-mentioned operation plural times, or the pulverized crushed solution of the pumpkin crushing solution is 6.2 5 to 30 ° C., preferably 15 to 25 ° C., until the temperature reaches 6.5 to 6.5, and the operation is repeated a plurality of times, and the pulverized pumpkin solution is 5 to 30 ° C., preferably until the pH is 6.2 to 6.5. The conversion of glutamic acid to γ-aminobutyric acid at 15 to 25 ° C. and the removal of fibrous insolubles by centrifugation and / or filtration of the pulverized pumpkin solution contain a large amount of γ-aminobutyric acid, that is, 10% or more. It is suitable for obtaining a γ-aminobutyric acid high content material.

Preferred pumpkin for use in the present invention is Western pumpkin C.maxima Duch Cucurbita Spp. It is an annual plant of the cucumber family belonging to.

The pumpkin crushing solution used for the conversion reaction of glutamic acid to γ-aminobutyric acid is preferably a solution in which juice is added by adding two times or more water to a pumpkin and sufficiently stirred with a juicer or the like to use a whole pumpkin. Make sure to use all the removed seeds. Therefore, endogenous enzymes of amber are effectively used.

According to the findings of the present inventors, a pumpkin grinding solution may be used as long as possible as long as the pumpkin activity can be accelerated to lower the enzyme activity.

As a result of further studies on this activity change, it can be seen that the decrease in the enzyme activity of amber is expressed in the form of narrowing of the pH region where the conversion reaction to γ-aminobutyric acid is possible over time, as shown in FIG. . This change in activity depends on the type of pumpkin, the time of harvest, and the growing conditions, but is common to the common varieties of pumpkin.

Since the pumpkin grinding solution is usually pH 6.0 to 7.5, it is important in the present invention to add an appropriate amount of glutamic acid whose pH is in the range of 5.0 to 6.5, preferably 5.6 to 6.0, and repeat the addition operation a plurality of times. Do.

The glutamic acid used in the present invention mainly uses high purity glutamic acid obtained by an enzymatic reaction. However, glutamic acid may be used as a glutamic acid with a glutamic acid content and an amino acid mixture obtained by decomposing a protein.

In addition, in this invention, glutamic acid needs to show acidity in aqueous solution, and sodium salt is not preferable. However, if the sodium salt and the like remain after the reaction, it is not a problem. Sodium glutamate of high purity, sodium glutamate in seasonings, and salts of various glutamic acids can also be used in combination with an acid such as hydrochloric acid.

In addition, since glutamic acid has a low solubility and requires a large amount of solution in order to be added as an aqueous solution, it is preferable that the glutamic acid is added to the pulverized pumpkin solution in a powder state and gradually dissolved while stirring.

Glutamic acid initially added to the pulverized pumpkin solution is consumed little by little because it is converted into γ-aminobutyric acid by an enzyme present in the pumpkin, and the conversion reaction is because the γ-aminobutyric acid produced as the concentration in the solution decreases is a weakly alkaline amino acid. The pH of the solution is raised with progress of.

In order to manufacture the high gamma -aminobutyric acid-containing material of the present invention, glutamic acid is added to the pulverized pumpkin solution so as to have a pH of 5.0 to 6.5, preferably 5.6 to 6.0.

When the pH of the pumpkin grinding solution after adding glutamic acid is prepared in the range of 5.0 to 6.5, preferably in the range of 5.6 to 6.0, when the pH of the pumpkin grinding solution rises to 6.0 to 6.2, the pH is changed to 5.0 to 6.0 by adding fresh glutamic acid. Preferably, it is prepared in the range of 5.6 to 6.0 to further proceed the conversion reaction of γ-aminobutyric acid to prepare a high γ-aminobutyric acid-containing material of the present invention.

Moreover, when the pH of the pulverized pumpkin solution after adding glutamic acid is 6.0-6.5, the next glutamic acid is added at this pH, and the high gamma-aminobutyric-acid raw material of this invention is manufactured.

The method of adding glutamic acid to the pulverized pumpkin solution is as follows: ① adding by dividing into equal parts, ② adding slowly and gradually from the amount added, and ③ adding any amount in which the pumpkin solution falls within the pH range. As described above, since the pH range in which the conversion reaction to γ-aminobutyric acid is made narrow with time, it is preferable to add them in equal portions.

In the case of adding in equal amounts, since the γ-aminobutyric acid produced in the previous reaction is present in the solution, the pH decrease is lower than before when glutamic acid is added.

Therefore, when the glutamic acid is divided and added in equal amounts, the pH range generated when the glutamic acid is added with the recovery becomes narrower. Therefore, the solution is always in the pH range where the conversion reaction narrows over time when the glutamic acid is divided and added in equal amounts. It is possible to maintain the pH of the and the long-term conversion reaction is possible, it is easy to manufacture a high content of γ-aminobutyric acid.

In addition, in order to sustain the activity of the pulverized pumpkin solution for a long time, it is more effective to maintain the activity of the decarboxylase at a temperature of 5 to 30 ° C, preferably 15 to 25 ° C, rather than 40 ° C or more.

When a large amount of glutamic acid having a pH of less than 5.0 of the pulverized pumpkin solution is added once, as shown in FIG. 2, the pH of the solution does not increase due to an inadequate ratio of glutamic acid and γ-aminobutyric acid generated in the conversion reaction. The amount of γ-aminobutyric acid does not increase.

In the present invention, the pumpkin pulverized solution obtained by converting glutamic acid to γ-aminobutyric acid by the above-described method is then maintained at a temperature of 5 to 30 ° C., preferably 15 to 25 ° C., until the pH is 6.2 to 6.5. The activity of the enzyme present in was maintained and more than 99% of the added glutamic acid could be converted to γ-aminobutyric acid.

The pumpkin grinding solution thus obtained was subjected to heat treatment and drying treatment to obtain a high γ-aminobutyric acid-containing material containing 10% or more of γ-aminobutyric acid, preferably 20%. In this high gamma-aminobutyric acid-containing material, at least 95% of the added glutamic acid was converted into gamma-aminobutyric acid, and the taste of glutamic acid was hardly felt.

In the present invention, a recovery solution containing a large amount of γ-aminobutyric acid is obtained by centrifugation and / or filtration of the pumpkin pulverized solution obtained by the above treatment to remove amber fibers and the like, and then the content of γ-aminobutyric acid is dried. It was improved and a high content of γ-aminobutyric acid containing 30% or more of γ-aminobutyric acid was obtained.

When the conversion reaction conditions of the present invention are combined with the removal of insoluble matters such as amber fibers after the reaction, a very high concentration of γ-aminobutyric acid can be obtained. For example, 18 g of glutamic acid is added to 100 g of pumpkin. The content of γ-aminobutyric acid in the high content of γ-aminobutyric acid prepared by reacting for 30 hours was greater than 50%.

The high γ-aminobutyric acid material of the present invention contains a large amount of γ-aminobutyric acid and can be finished in a very small amount when directly ingested or when added to food or the like. Therefore, milk beverages, beverages such as tea, coffee, black tea, furikka (seasoned powder to be eaten in rice), seasonings, jelly, foods such as instant soup, chewing gum, Confectionery such as chocolate, biscuits, candy, Japanese confectionery, health foods such as tablets, and pharmaceuticals can also be added to a wide range of materials without impairing the original flavor of foods.

Embodiment of the invention

Although an Example is given to the following and this invention is demonstrated in more detail, this invention is not restrict | limited by this.

Example 1

150 g of amber zucchini is added to 500 g of water and a juicer is used to prepare a pulverized pumpkin solution. To this, 15 g of glutamic acid is added and stirred to produce γ-aminobutyric acid. Specifically, 1 g of glutamic acid (manufactured by Ajinomoto Co., Ltd.) was added while maintaining the pumpkin grinding solution at pH 7.0 at 20 ° C., and the pumpkin grinding solution having a pH of 5.1 was stirred to obtain a pH of 6.0. The operation of repeating the addition of the next 1 g of glutamic acid at the point was repeated, and after the addition of the 15 g-th glutamic acid, stirring was continued and the reaction was terminated when the pH reached 6.0.

The time required for the reaction is 15 hours. Thereafter, the reaction solution is subjected to heat treatment and dry powdering.

Comparative Example 1

15 g of glutamic acid is added to the pumpkin pulverized solution prepared in the same manner as in Example 1 at once, and the stirring solution is continued for 15 hours while maintaining the temperature of 20 ° C., and the reaction solution is subjected to the same heat treatment and dry powdering.

The amounts of glutamic acid and γ-aminobutyric acid containing the dry powder of Example 1 and Comparative Example 1 were measured using an amino acid analyzer (Nippon Densh JLC-300). The results are shown in Table 1.

Amount of glutamic acid and γ-aminobutyric acid (unit (%)) Glutamic acid γ-aminobutyric acid Example 1 1.2 20.3 Comparative Example 1 22.3 5.1

Subsequently, sensory evaluation is performed by the panelist of 15 men and women in total about the dry powder of Example 1 and the comparative example 1. The results are as shown in Table 2, and in the dry powder of Comparative Example 1, the taste of glutamic acid could be felt strongly, but in the dry powder of Example 1, it was almost tasteless and the taste was not lost.

Sensory evaluation good usually Bad Dry powder prepared in Example 1 11 3 One Dry powder prepared in Comparative Example 1 0 5 10

Example 2

In the same manner as in Example 1, 500 g of water was added to 150 g of amber zucchini, and 1 g of glutamic acid was added thereto while maintaining a pumpkin grinding solution of pH 7.0 prepared using a juicer at 20 ° C., and the pH was adjusted to 5.1. At the point where the pH reached 6.0, the following operation was repeated to add 1 g of glutamic acid, 15 g of glutamic acid was added, and after 15 hours in total, it was maintained at 20 ° C. for 1 hour until the pH became 6.2 again. The reaction solution is then subjected to heat treatment and dry powdering. Table 3 shows the measurement results of the conversion ratio of glutamic acid.

Conversion rate of glutamic acid (unit (%)) Glutamic Acid Conversion Rate Example 1 (immediately after the reaction) 96.0 Example 2 (after holding to pH 6.2) 99.9

Example 3

150 g of zucchini was added to 500 g of water, and a juicer was used to prepare a pulverized pumpkin solution. 22 g of glutamic acid was added and stirred to produce γ-aminobutyric acid. Specifically, 1 g of glutamic acid (manufactured by Ajinomoto Co., Ltd.) was added while maintaining the pulverized pumpkin solution at pH 7.0 at 15 ° C., and then the operation of adding 1 g of the next glutamic acid at the point where the pH reached 6.0 was repeated continuously. After the addition of the 22 g-glutamic acid, stirring was continued and the reaction was terminated when the pH reached 6.0.

The time required for the reaction is 30 hours. Thereafter, the reaction solution is subjected to heat treatment and dry powdering.

Comparative Example 2

22 g of glutamic acid is added to the pulverized pumpkin solution prepared in the same manner as in Example 2 at once, and stirring is continued for 30 hours while maintaining the temperature of 20 ° C., and the reaction solution is subjected to the same heat treatment and dry powdering.

The amounts of glutamic acid and γ-aminobutyric acid containing the dry powders of Example 3 and Comparative Example 2 were measured using an amino acid analyzer (Nippon Densh JLC-300). The results are shown in Table 4.

Glutamic acid amount and γ-aminobutyric acid amount (unit (%)) Glutamic acid γ-aminobutyric acid Example 3 0.4 44.7 Comparative Example 2 53.7 7.4

Example 4

Milk and drink (yogurt flavor)

A yogurt flavored milk beverage is prepared according to the prescription below.

Probiotic type fermented milk 15.0% by weight

Per isomerization 8.3

Citric Acid 0.3

Stabilizer 0.4

Spices 0.2

Γ-aminobutyric acid high content material of Example 1 0.05

Water 75.75

* GABA content 10.0mg in 1 (100ml)

Example 5

chocolate

Prepare chocolate according to the prescription below.

Cacao Mass 24.0 wt%

Cacao Butter 18.0

Sugar 45.5                     

Powdered milk 12.0

Γ-aminobutyric acid high content material 0.5 of Example 1

* GABA content 10.0 mg in one (10 g)

Example 6

Tablet (lemon flavor)

A 1.5 g lemon flavor tablet of 1 particle is prepared according to the prescription below.

Paratinite 71.4 weight%

Sugar ester 25.2

Lemon Spice 2.0

Example 3 high amino-butyric acid-containing material 1.4

* GABA content 10.5 mg in 1 particle (1.5 g)

Example 7

Tablet (mint flavor)

A tablet of 0.2 g of mint flavor with one particle was prepared according to the prescription below.

Paratinite 42.2% by weight

Sugar ester 45.8

Lemon Spice 2.0

Example 3 high content of γ-aminobutyric acid 10.0

* GABA content 10.0 mg in 1 particle (0.2 g)

Example 8                     

Instant Soup (Consomme Flavor)

Follow the formula below to make an instant soup with consomme flavor.

Saline 24.6 wt%

Dextrin 24.0

Seasonings 20.3

Sugar 20.0

Meat Extract (Extract) 6.0

Onion Extract 4.0

Spice 0.3

Caramel Pigment 0.3

Spices 0.2

Γ-aminobutyric acid high content material 0.3 of Example 3

* GABA content 12.0 mg in 1 bag (8 g)

Example 9

Yokan

Yokan is prepared according to the prescription below.

Black bean paste 35.0 weight%

Agar 5.0

Water 50.06

Sugar 9.9                     

0.04 amino-butyric acid high content material of Example 3

* GABA content 10.0 mg in one (50 g)

Example 10

To furika

According to the following prescription to prepare a furriage.

Commercial Furika (plum flavor) 5.0 parts

1.0 part of γ-aminobutyric acid-containing material of Example 3

* GABA content 10.2 mg in 1 bag (5.1 g)

[Sensory evaluation]

Table 5 shows the results of sensory evaluation of the food and drink of Examples 4 to 9 by a panelist of 15 men and women.

Sensory evaluation result Example good usually Bad Milk beverage of Example 4 10 3 2 Chocolate of Example 5 10 4 One Tablet of Example 6 13 2 0 Tablet of Example 7 10 2 3 Instant Soup of Example 8 13 One One Yokan of Example 9 12 3 0 Furikka of Example 10 12 3 0

As can be seen from the above, according to the production method of the present invention, glutamic acid is added to the pulverized pumpkin solution, and the required amount of the pH of the solution is in the range of 5.0 to 6.5, preferably 5.6 to 6.0, and the added glutamic acid is added thereto. The desired γ-aminobutyric acid high-containing material can be easily and efficiently obtained by a simple operation of repeating the operation of converting the γ-aminobutyric acid with an enzyme present in amber plural times.

In this case, after removing the fibrous insoluble matter by centrifuging and / or filtering the pulverized pumpkin solution after repeating the above-mentioned operation plural times, or adding the pulverized pumpkin crushing solution to the pH value after repeating the above-mentioned operation plural times. Maintaining at 5 to 30 ° C., preferably 15 to 25 ° C. until 6.2 to 6.5, and repeating the above operation a plurality of times, and adding the pumpkin grinding solution to the pH of 6.2 to 6.5 at 5 to 30 ° C., Preferably, the γ-aminobutyric acid is removed in a large amount, i.e., by maintaining glutathic acid and converting glutamic acid to γ-aminobutyric acid and then centrifuging and / or filtration to remove fibrous insolubles. A γ-aminobutyric acid high content material containing 10% or more can be reliably obtained.

The high content of γ-aminobutyric acid of the present invention contains a high amount of γ-aminobutyric acid, and even when used as a food material, it becomes a small amount of addition and has excellent taste and can be widely used.

The food and drink of the present invention can contain a high concentration of γ-aminobutyric acid even when a small amount of the high content of γ-aminobutyric acid is added, and has the effect of γ-aminobutyric acid without impairing the original flavor of food.

Claims (11)

A glutamic acid / γ-aminobutyric acid conversion step of adding glutamic acid in a required amount to the pulverized pumpkin solution so that its pH is in the range of 5.0 to 6.5, and converting the added glutamic acid into γ-aminobutyric acid with an enzyme present in the pumpkin And γ-aminobutyric acid high content material containing 10% or more of γ-aminobutyric acid, characterized by repeating a plurality of times. The γ-aminobutyric acid according to claim 1, further comprising an insoluble matter removing step of removing a fibrous insoluble matter from the pulverized pumpkin solution after repeating the glutamic acid / γ-aminobutyric acid conversion step a plurality of times. Manufacturing method of high content material. The method of claim 1, wherein the glutamic acid is converted back to γ-aminobutyric acid by maintaining the pumpkin grinding solution after repeating the glutamic acid / γ-aminobutyric acid conversion step a plurality of times until the pH is 6.2 to 6.5 at 5 to 30 ° C. A method for producing a γ-aminobutyric acid-containing material, further comprising a glutamic acid / γ-aminobutyric acid secondary conversion step. 4. The preparation of high γ-aminobutyric acid-containing material according to claim 3, further comprising an insoluble matter removing step of removing the fibrous insolubles from the pulverized pumpkin solution after the glutamic acid / γ-aminobutyric acid secondary conversion step. Way. A high γ-aminobutyric acid-containing material obtained by the method according to claim 1. Glutamic acid was added to the pulverized pumpkin solution, and the glutamic acid was converted into γ-aminobutyric acid by an enzyme present in amber, and γ-aminobutyric acid was prepared as a food material containing 10% or more of γ-aminobutyric acid. High content material. The food-drinks containing the high gamma-aminobutyric-acid raw material of Claim 5 characterized by the above-mentioned. A food and drink comprising the high gamma -aminobutyric acid-containing material according to claim 6. The method of producing a high γ-aminobutyric acid-containing material according to claim 1, wherein the pH of the pulverized pumpkin solution is in the range of 5.6 to 6.0. The method of claim 1, wherein the glutamic acid is converted into γ-aminobutyric acid by maintaining the pumpkin grinding solution after repeating the glutamic acid / γ-aminobutyric acid conversion process a plurality of times at 15 to 25 ° C. until the pH is 6.2 to 6.5. A method for producing a γ-aminobutyric acid-containing material, further comprising a glutamic acid / γ-aminobutyric acid secondary conversion step. 11. The preparation of high gamma -aminobutyric acid-containing material according to claim 10, further comprising an insoluble matter removing step of removing fibrous insolubles from the pulverized pumpkin solution after the glutamic acid / γ-aminobutyric acid secondary conversion step. Way.

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