KR101802400B1 - Processed salt containing lactobacillus gaba and the method for manufacturing processed salt containing lactobacillus gaba thereof - Google Patents

Abstract

The present invention relates to a processed salt and a method for producing the same, characterized in that salt water and GABA are mixed with a culture solution and dried, or a variety of kinds of salt are coated with a culture medium containing GABA to contain 1 mg to 1000 mg of GABA per 5 g of salt The processed salt produced by this method can minimize or prevent the side effects of increased blood pressure due to excessive salt intake in domestic situations where the salt intake is nearly twice the recommended amount.

Description

[0001] PROCESSED SALT CONTAINING LACTOBACILLUS GABA AND THE METHOD FOR MANUFACTURING PROCESSED SALT CONTAINING [0002] LACTOBACILLUS GABA THEREOF [0003]

The present invention relates to a processed salt containing lactic acid bacteria GABA having a blood pressure lowering function containing GABA as a functional material and a method for producing the same.

According to the results of the National Nutrition Survey released by the Disease Control Division in 2011, the average Korean salt intake was 12.16g (sodium 4,791mg), which was slightly lower than that of 2010 (12.27g). Although the average intake of salt is decreasing, it is more than 2 times higher than the World Health Organization recommendation of 5 g (1,969 mg of sodium), which is higher than that of Japan, which has a relatively high salt intake as well as the United Kingdom and the United States. The reason for this is that the intake of salt is increased while eating rice, which is traditionally cooked at the center of rice, while consuming kimchi, soy sauce, and salted fish which contain a large amount of salt together with rice. In addition, through rapid industrialization and urbanization process, food consumption such as eating out, fast food, pizza, western food and instant food increased due to increase of income level, nuclear family, increase of single generation, The intake of sodium is increased, and it is a major cause of chronic diseases such as hypertension, heart disease, brain / cardiovascular disease, kidney disease and gastric cancer due to excessive sodium intake.

In recent years, attention has been paid to the reduction of sodium intake in order to prevent chronic diseases and to promote health. As a result, researches on the development of low sodium salt or salinity enhancer are under way. As an example, natural seasoning substitutes for salt using natural extracts such as natural salt enhanced with minerals, natural extract such as kelp, kelp, gugija, onion, shiitake mushroom, radish, garlic, etc .; sodium salt, potassium chloride, calcium chloride, magnesium chloride, There are chemical seasonings such as salt or aspartate, mono sodium glutamate (MSG). However, since the sodium salt of the low salt is less salty, the amount of sodium is increased and the amount of sodium is increased. In addition, sodium, potassium, and calcium added to the sodium salt also cause problems such as dyspnea, chest pain and heart attack , And artificially synthesized chemical seasonings do not directly contribute to the reduction of sodium intake.

On the other hand, gamma-aminobutyric acid (GABA) is a kind of silkworm amino acid widely distributed in nature. It is one of the most commonly used neurotransmitters in mammalian central nervous system together with glutamic acid and glycine, It is known to play a role in regulating nerve excitement. It accounts for about 30% of all neurotransmitters in the central nervous system and exists at a high concentration of about 200 to 1,000 times that of other neurotransmitters.

GABA not only stimulates the blood flow of the brain and increases the oxygen supply of the brain by promoting the metabolic function of the brain cells but also acts on the vasomotor center of the medulla oblongata to inhibit the secretion of vasopressin, Diuretic effect, antidepressant effect, antioxidant effect, and also regulates the secretion of growth hormone. It is known to be effective in relieving pain and is especially registered as a medicine for the treatment of stroke.

In recent years, the results of animal experiments have shown that melatonin and serotonin production, which act as sleep inducing agents, are significantly promoted in the group administered with milk containing GABA. As the role of various GABAs has been revealed recently, interest in functional food materials has been increasing. GABA-supplemented milk, soybean, tea, red ginseng and chlorella have been reported to lower blood pressure in animal experiments using essential hypertensive rats .

GABA is widely distributed in various vegetables, fruits, rice, and soybeans, but its content is very low as 0.03 ~ 2.0 μmol / g, and it is known that it is difficult to exhibit physiological activity. However, drinking GABA-enriched tea in hypertensive patients resulted in lower blood pressure without any side effects. Therefore, when added above the effective amount, a functional food that helps lower blood pressure is produced can do. In particular, recently, 10 or more kinds of products containing GABA have been registered as individual orthopedic products that lower blood pressure when 20 mg / day is taken from domestic large companies and SMEs. Thus, the efficacy of GABA is known to the public in earnest .

Therefore, if GABA is combined with salt using various advanced technologies, it is expected that it will be possible to develop processed salt that can suppress blood pressure rise during side effects of salt.

There are many ways to make processed salt for special use by combining salt with a variety of food additives or foods. Korean registered patent (Registration No. 101253041) used a method of immersing salt in a medicinal plant water bath, (Registration No. 101170495), a method of producing fermented salt using garlic juice (Registration No. 101278186), and the like. However, the method of immersing the salt in the desired component is not advantageous in terms of the two drying steps and the technical advantages.

In the case of commercially available processed salt, many products using granules are produced. In relation to this, many products such as a method of mixing granulated powder with salt (Registration No. 100508217) and a product containing rice flour (Registration No. 101322657) However, granules have a disadvantage that an excipient is needed and weaken the inherent flavor of the salt.

Accordingly, an object of the present invention is to provide a processed GABA-containing processed salt which is not significantly different in sensory properties from common salt and is effective in lowering blood pressure.

It is still another object of the present invention to provide a method for producing processed GABA-containing salt capable of binding fermented GABA produced by fermentation of lactic acid bacteria with salt at a concentration capable of exhibiting physiological activity.

The present invention also aims to provide a processed salt containing GABA and a preparation method thereof, which helps to solve various social problems by minimizing side effects related to blood pressure due to excessive intake of salt, thereby reducing various chronic diseases associated with hypertension.

To achieve the above object, the present invention provides a processed GABA-containing processed salt characterized in that the culture medium containing GABA produced by fermentation of the brine and lactic acid bacteria according to the present invention is mixed at a weight ratio of 1: 9 to 9.9: 0.1 and dried.

Also, a processed GABA-containing processed salt prepared by coating a GABA-containing culture with an ultra-high temperature steam is proposed.

The method for producing GABA-containing processed salt according to the present invention comprises the steps of: (a) obtaining a GABA-containing culture broth by fermentation in a culture medium containing lactic acid bacteria producing glutamate decarboxylase and glutamic acid; (b) Containing culture medium and salt water to form a mixture; (c) drying the mixture to obtain a processed salt containing GABA.

The method for producing GABA-containing processed salt according to the present invention comprises the steps of: (a) obtaining a GABA-containing culture broth by fermentation in a culture medium containing lactic acid bacteria producing glutamate decarboxylase and glutamic acid; (b) (C) heating the salt obtained in the step (b) with superheated steam to obtain a salt coated with GABA.

The GABA salt according to the present invention is not significantly different from the general salt, and it is possible to consume more than 20 mg of GABA which is considered to have an effect of lowering the blood pressure when 5 g of the recommended daily intake of salt is consumed and the salt intake , The amount of GABA ingested increases together, so it can be said to be a processed salt that can minimize the blood pressure increase due to the ingestion of the salt.

FIG. 1 is a graph showing the results of analysis of the content of GABA contained in the culture solution by HPLC.
2 is a graph showing the results of measuring the GABA content of the processed salt containing GABA according to the present invention by LC Mass.
Fig. 3 is a photograph of a processed salt prepared by mixing GABA-containing culture broth and saline, spray-dried, and GABA-containing processed salt and hot-air-dried processed salt, respectively, with an electron microscope.
FIG. 4 is a graph showing the results of sensory evaluation of processed GABA-containing salt according to the present invention, wherein 1 represents salty taste, 2 represents bitter taste, 3 represents rich taste, 4 represents color taste, and 5 represents overall taste.

In one embodiment, the present invention relates to a method for producing a granule comprising mixing a salt solution having a salt content of 25% and a culture solution containing 3% of GABA in a weight ratio of 9.9 to 1.0: 0.1 to 9, ≪ / RTI > of GABA.

In the present invention, the brine contains sodium or its salt, for example, hydrochloride, calcium salt, potassium salt or the like, and dissolves an edible mixture which provides a salty taste to the human body, or dissolves in an ordinary seawater or deep sea water producing process It refers to seawater with high salinity and mineral content as a byproduct.

In the present invention, GABA refers to γ-aminobutyric acid (GABA) and is a substance having an IURAC name of 4-aminobutanoic acid, same.

  [Chemical Formula 1]

The GABA means that the GABA is obtained through a microbial culture such as a strain of the genus Lactobacillus, a strain of the genus of Lactococcus, or the like, preferably a culture solution of the lactic acid bacteria. The Lactobacillus bacterium is preferably selected from the group consisting of Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus brevis, Streptococcus themophilus and Lactobacillus spp. Lactobacillus sakei, Lactobacillus sakei, and Lactobacillus plantarm, preferably selected from the group consisting of Lactobacillus brevis, Lactobacillus sakei and Lactobacillus plantarm. More preferably one or more, more preferably Lactobacillus sakei.

The above-mentioned fermentation means that a strain producing GABA is inoculated with glutamic acid in the medium to increase the number of bacteria. As an example, a high pressure sterilized MRS broth (MRS broth, 10 g / L of peptone, 10 g / L of beef extract, 5 g / L of yeast extract, 20 g / L of gluscose, 3 g / L of diammonium citrate, Lactobacillus inoculum was inoculated with 0.1 to 15% glutamic acid in 1 L of 1 liter of water, tween 80, K2HPO42 g / L, MgSO4 占 H2O 0.2 g / L, MnSO4 占 H2O 0.2 g / L, pH 6.2-6.6) Lt; 0 > C to 40 < 0 > C for 16 to 120 hours.

In the present invention, the GABA-containing culture broth is prepared by inoculating and cultivating lactic acid bacteria producing glutamate decarboxylase capable of converting glutamic acid into GABA in a culture medium containing glutamic acid, whereby glutamic acid contained in the culture medium is converted into GABA, After completion, GABA is a culture medium containing GABA. The content of GABA varies depending on the amount of glutamic acid added in the medium, but it generally shows a GABA content of 0.1 to 10%. The culture broth having passed through the sterilization process can be used immediately depending on the use of the processed salt, but it is also possible to use a culture broth in which cells are removed by centrifugation and a colorless broth using activated charcoal.

The water content of the present invention and GABA are mixed in a weight ratio of 9.9 to 1.0: 0.1 to 9.0, preferably 9.5 to 5.0: 0.5 to 5.0, more preferably 9.0 to 7.0: 1.0 to 3.0. do. The above mixing ratio is such that the amount of GABA per 5 g of salt after drying by various methods is 20 to 1000 mg, so that when a recommended amount of salt is ingested per day, GABA in an amount capable of physiological action can be taken together. Also, it is preferable to apply GABA-containing culture solution to the salt using superheated steam and dry it at a high speed to prepare GABA-coated salt, so that it is adjusted to contain 20-1000 mg of GABA in the daily salt intake.

In the present invention, the drying is not particularly limited as long as it is a method of removing water from the mixture of seawater and culture liquid, but is preferably freeze drying, spray drying, and crystallization by natural drying, and most preferably spray drying and natural drying Lt; / RTI > When the culture liquid is coated on the salt, it is characterized in that the coated salt is prepared by coating with hot air drying and drying using superheated steam, preferably superheated steam.

In the crystallization through natural drying according to the present invention, the GABA-containing culture solution is added to the first stage to the fourth stage in which the salt is prepared for the preparation of salt in the tortoise, and in the process of crystallizing the salt as in the conventional method, It is most preferable to mix the crystals with each other.

In the method of coating GABA with salt using superheated steam according to the present invention, the process of spraying and drying the GABA-containing culture solution to be added is repeated. The temperature of the steam was adjusted to 200 ° C, the drying time was about 30 seconds, and the drying time was 5 times. As the steam temperature increases, the drying time is shortened. However, the components contained in the fermentation broth may cause thermal degeneration and generate strong fragrance. Therefore, the temperature of the superheated steam for the present invention is preferably 100 ° C to 300 ° C, more preferably 180 ° C to 220 ° C, and the drying time is 10 times or less, preferably 10 minutes or less, It is preferable to dry it within 5 times.

In the present invention, the GABA salt prepared by the above-mentioned method has a similar salty taste to that of the conventional salt or the same amount of the salt containing the salt-enhancing agent, so that it can be used in the same manner as the conventional method using the salt Feature.

Therefore, the GABA salt according to the present invention can be used as a substitute salt for processed foods and food cooking, or as a natural spice.

Hereinafter, the present invention will be described in more detail with reference to examples. It is to be understood that these embodiments are provided by way of illustration only, and are not intended to limit the scope of the invention.

< Example  1> GABA  Containing culture medium

Lactobacillus sakei was inoculated in 10 ml of MRS liquid medium, cultured at 30 ° C for 24 hours, then inoculated into 1000 ml of MRS liquid medium supplemented with 3% glutamic acid, and cultured at 30 ° C for 72 hours. Then, the cultured strain was centrifuged at 10,000 rpm for 5 minutes to remove the cells to prepare a GABA-containing culture solution.

< Example  2> Spray drying  Used GABA Manufacture of processed salt

400 ml of extra seawater (30% of salt concentration) that produced deep sea water was mixed with 120 ml of culture medium of 3% GABA concentration and spray drying was performed. The inlet temperature was 180 캜 and the outlet temperature was 160 캜. GABA salt was prepared by spray drying at a nozzle diameter of 0.5 mm, an injection rate of 200 to 1000 ml / h and a spray pressure of 100 to 245 kPa. The GABA concentration of the prepared GABA - containing processed salt showed a concentration of about 120mg / 5g of salt.

< Example  3> Using natural drying of salt GABA Manufacture of processed salt

A culture medium containing 2% of GABA was added to a concentration of 25% to 25% of the amount of seawater entering the tidal flat. The salt water mixed with the culture medium containing GABA was subjected to a drying process for 24 hours. The processed salt containing 20 mg of GABA per g could be prepared by the above method.

< Example  4> Using superheated steam GABA  Manufacture of processed salt

200 ml of 3% GABA-containing culture medium was added to 1 kg of commercially available baked salt, and the mixture was heated for 60 seconds with high temperature steam at 250 ° C. The above process was repeated 5 times to coat a total of 1000 ml of GABA-containing culture solution onto the salt. The processed salt containing 30 mg of GABA per g could be prepared by the above method.

< Example  5 > GABA Mineral composition of processed salt

The amounts of Na, Ca, K and Mg were measured by ICP analyzer (ICP-OES, Optima 8300, wavelength range 163 ~ 782nm) by comparing the amount of Na, Ca, K, and Mg through commercially available salt, baked salt, GABA salt crystals and GABA culture solution. The results are summarized in Table 1. The salt water used for spray drying and hot air drying was byproduct water as a byproduct in the production of deep sea water. The salt, baked salt and granular salt (garlic salt) were purchased from the mart.

[Table 1] Representative mineral content of processed GABA-containing salt

As can be seen from the table, it was found that the Na content was low and the contents of K and Mg were high in the salt prepared from the salt water after the deep sea water was separated. It was found that GABA - containing processed salt prepared by various production methods by adding GABA culture solution as a raw material can make processed salt without changing the ingredient of the raw material greatly. It was also found that when using superheated steam, salt of various raw materials can be used to make processed salt containing GABA.

< Example  6> GABA Sensory evaluation of processed salt

Thirty Korean college students were tested for sensory evaluation using commercially available tablets and two kinds of GABA - containing salt. Purified salt and 2 kinds of processed salt were dispensed in an amount of 1 ℓ of water and 3 kinds of salt solutions in an amount of 1% in a plastic cup so that the mouth was rinsed with lukewarm water before the sensory test. Then, the salt solution was evaluated with an appropriate amount, and after a test group evaluation, after a resting time of 3 minutes, the sensory evaluation of the next test group was performed. The sensory evaluation was done by the 5-point scale method. The items were scored for the intensity of salty taste, bitter taste, rich taste, and overall acceptability. The results are shown in FIG. 2 and Table 2. In the control group, "Sangsanggum" was used. Sample 1 was a product of simultaneous crystallization of GABA and salt in brine using hot air. Sample 2 was a product of GABA coated with gold sulfate using superheated steam. GABA The content is 100 g based on 5 g of salt.

Scoring criteria are as follows: Very good: 5 points, average: 3 points, very good: 1 point

[Table 2] Sensory results of functional salt

The experimental results showed that there was a significant difference between the samples except for the flavor. First, the saltiness of the processed salt was less than that of the purified salt at the same salinity. It is judged to be a relative taste due to the difference in the content of minerals other than Na ions. On the other hand, the bitter taste was rather low, and the salty and bitter taste of the processed salt was low. It was found that unlike the expectation, the processed salt had low flavor, which suggests that the unpurified nitrogen source of the added GABA - containing medium inhibited the inherent taste of the salt. Preference for chromaticity, and overall preference.

The results of this experiment show that the coating method of GABA using superheated steam is useful for industrialization and it is found that pretreatment of culture liquid is very important factor for direct crystallization using culture medium. The sensory test results are shown in the QDA chart in Fig.

Claims (9)

delete delete delete delete delete delete delete (a) obtaining a GABA-containing culture broth by fermentation in a culture medium containing lactic acid bacteria producing glutamate dicarboxylase and glutamic acid;
(b) mixing the GABA-containing culture medium with solid salt at a ratio of 1: 5 (ml / g) to form a mixture; And
(c) drying the mixture by superheated steam at 250 DEG C for 60 seconds,
Wherein the step (b) and the step (c) are repeated 5 times or more and 10 times or less.
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