KR20170127831A - Method for preparing γ-aminobutyricacid concentrate using by-product of rice - Google Patents

Abstract

The present invention relates to a method for producing a high concentration of gamma-aminobutyric acid concentrate using rice by-products such as rice bran, rice husks and the like.
According to the present invention, a gamma-aminobutyric acid concentrate can be prepared which can enhance the content of gamma-aminobutyric acid contained in rice byproducts and enhance the flavor while simultaneously concentrating gamma-aminobutyric acid at a high concentration.
The concentrated gamma-aminobutyric acid concentrate prepared according to the present invention has a high concentration of gamma-aminobutyric acid at a high concentration and at the same time has excellent flavor and is useful for food-related fields such as food ingredients, health supplements, functional foods, drugs, beverages and milk It can be used as a cosmetic composition having excellent antioxidative activity.

Description

[0001] The present invention relates to a method for preparing gamma-aminobutyric acid concentrate using rice by-products,

The present invention relates to a method for producing a high concentration of gamma-aminobutyric acid concentrate using rice by-products such as rice bran, rice husks and the like.

Rice bran refers to crumbs, seeds, and crushed products of rice hulls, which are obtained when rice hulls are converted into white rice. The rice contains 95% of the nutrients contained in rice bran and rice husk and contains functional ingredients in the rice hull. It is well known. It contains not only high quality protein, dietary fiber, various vitamins and minerals but also physiologically active γ-oryzanol, γ-aminobutyricacid (GABA), ceramide, tocotrienol natural antioxidants such as tocotrienol and phytosterols, and water-soluble vitamins, minerals such as calcium, phosphorus and iron.

In particular, GABA is an inhibitory neurotransmitter of non-protein constituent amino acids composed of four carbons and has been in use since the mid 1980s. Since 2001, GABA has started to form a market in earnest, It has been known to be effective in improving blood pressure, strengthening blood pressure, relieving depression, preventing stroke and dementia, insomnia, obesity, menopausal disorders and diabetes. It is also known as a global food ingredient because it has the effect of inhibiting metastasis and proliferation of stroke, colon cancer and colorectal cancer cells. As one of the functional ingredients that have been attracting attention particularly in the food industry, the development of functional foods that enhance GABA in each direction is underway.

In general, our body produces all of the GABA requirements, but the overdose of estrogen, salicylate and food additives, low protein diet, and zinc and vitamin B deficiency interfere with GABA production, It is about 3000 mg. Although GABA is contained in cereal foods, it is difficult to expect the physiological action of GABA due to the natural ingestion because the GABA content of the plant in the natural state is not enough to exert a bivalent action. Therefore, the content of GABA is increased by using chemical method, microorganism utilization method and natural stress utilization method, and applied to various products.

On the other hand, rice by-products, including rice gruel and rice husks, are largely discarded or used as fertilizer for livestock. In recent years, rice bran oil has been applied to the food industry, but it has not been developed yet. Many studies have been conducted to increase the content of GABA and apply it to various industries. There are studies to increase the content of GABA by adding enzymes or glutamates to rice by-products or by injecting microorganisms, but they have disadvantages of high manufacturing cost, complicated process and time consuming.

On the other hand, rice by-products such as rice gruel and rice husk are in the form of a solid powder which does not dissolve in water or alcohol. Therefore, there is a problem in that the food is not suitable for direct addition to various foods because of poor texture. In order to be widely applied to various food materials, And a technique for producing a concentrate having a high GABA content while utilizing the taste.

The object of the present invention is to provide a method for producing gamma-aminobutyric acid concentrate in which gamma-aminobutyric acid is concentrated at high concentration and flavor is enhanced by using rice by-products such as rice gruel and rice gruel.

In order to solve the above problems,

(a) spraying water on rice by-products to adjust the water content of the rice by-products to 20-60%;

(b) injecting nitrogen gas or carbon dioxide gas into the by-product of rice having the moisture content of 20-60% and storing at a temperature of 30-50 ° C; And

(c) roasting the stored rice byproducts at a temperature of 150-200 DEG C for 5-15 minutes. The present invention also provides a method for producing gamma-aminobutyric acid concentrate.

According to an embodiment of the present invention, 10 to 30 mM of glutamic acid may be further added to the rice by-product in the step (a).

According to another embodiment of the present invention, the method further comprises, after the step (c), (d) extracting the roasted rice by-products with 70-95% ethyl alcohol for 1-5 hours .

According to another embodiment of the present invention, the method further comprises, after the step (d), (e) heat-treating the extract at a temperature of 40-80 ° C for 1-3 hours to evaporate the ethyl alcohol .

According to still another embodiment of the present invention, the method may further include, after the step (e), (f) diluting the extract with water by adding water to the heat-treated extract.

At this time, the concentration of the diluted extract may be 2-5 Bricks.

According to another embodiment of the present invention, after the step (f), (g) adding 0.6 to 1% by weight of calcium carbonate to the diluted extract, filtering the extract to remove impurities; As shown in FIG.

According to another embodiment of the present invention, after the step (g), (h) concentrating the filtrate to a concentration of 30-40 Bricks.

According to another embodiment of the present invention, the water of step (a) may be selected from distilled water, acidic ionized water of pH 2-4, neutral ionized water of pH 5-8, and alkaline ionized water of pH 9-11.

According to another embodiment of the present invention, the rice by-products may be rice gruel or rice gruel.

The present invention also provides a gamma-aminobutyric acid concentrate prepared by the above-described method.

According to the present invention, a gamma-aminobutyric acid concentrate can be produced which can enhance the content of gamma-aminobutyric acid contained in rice byproducts, and which has a high concentration of gamma-aminobutyric acid and an enhanced flavor.

The concentrated gamma-aminobutyric acid concentrate prepared according to the present invention has a high concentration of gamma-aminobutyric acid at a high concentration and at the same time has excellent flavor and is useful for food-related fields such as food materials, health supplements, functional foods, drugs, beverages and milk It can be used as a cosmetic composition having excellent antioxidative activity.

1 is a graph showing the results of measuring the content of gamma-aminobutyric acid in rice by-products according to the concentration of glutamic acid.
FIG. 2 is a graph showing the results of measuring the antioxidative activity of a gamma-aminobutyric acid concentrate prepared according to the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention provides a process for preparing a gamma-aminobutyric acid concentrate comprising the steps of:

(a) spraying water on rice by-products to adjust the water content of the rice by-products to 20-60%;

(b) injecting nitrogen gas or carbon dioxide gas into the by-product of rice having the moisture content of 20-60% and storing at a temperature of 30-50 ° C; And

(c) roasting the stored rice byproducts at a temperature of 150-200 占 폚 for 5-15 minutes.

Hereinafter, the above steps will be described in detail.

In the method for producing a gamma-aminobutyric acid concentrate according to the present invention, the step (a) is a step of spraying water on rice by-products to adjust the water content of the rice by-products to 20-60%. The content of gamma-aminobutyric acid (GABA), which is a nonprotein constituent amino acid having antistress, antihypertensive, concentration strengthening, anti-obesity effect and the like, is controlled by controlling the moisture content of the by-product of rice to 20-60% The effect of increasing the amount of gamma-aminobutyric acid is more than twice that of the by-product (moisture content: 10%). In particular, when the moisture content of rice byproduct exceeds 60%, the content of gamma- have.

Next, the step (b) is a step of injecting nitrogen gas or carbon dioxide gas into the by-product of rice having the moisture content of 20-60% and storing at a temperature of 30-50 ° C. As a result of the step (b), the content of gamma-aminobutyric acid in the rice by-product of step (a) is increased by about 4-6 times or more. As shown in FIG. 1, The content of gamma-aminobutyric acid is about 13 times higher than that of gamma-aminobutyric acid.

Further, in order to further increase the content of gamma-aminobutyric acid contained in the by-product of rice, 10 to 30 mM of glutamic acid is added to the rice by-product at the time of performing the step (a), and then step (b) And as shown in FIG. 2, when the glutamic acid is added, the content of gamma-aminobutyric acid contained in the first rice by-product is increased by about 24 times. At this time, if the concentration of glutamic acid is less than the lower limit, the effect of increasing the content of gamma-aminobutyric acid is insignificant. If the concentration exceeds the upper limit, the content of gamma-aminobutyric acid is not increased any more.

The water of step (a) may be selected from distilled water, acidic ionized water of pH 2-4, neutral ionized water of pH 5-8, alkaline ionized water of pH 9-11, Using alkaline ionized water of pH 9-11, the content of gamma-aminobutyric acid can be further increased.

The rice by-products used in the present invention may also be rice bran or rice bran.

Next, the step (c) is a step of roasting the stored rice byproduct at a temperature of 150-200 ° C for 5-15 minutes. If the roasting temperature and the roasting time are below the lower limit, there is a problem that the flavor of rice by-products is not greatly affected. If the roasting temperature exceeds the upper limit, The content of gamma-aminobutyric acid and the flavor contained therein are greatly reduced at the same time.

The method may further include, after the step (c), (d) extracting the roasted rice by-product using 70-95% ethyl alcohol for 1-5 hours. When the concentration of the ethyl alcohol used as the extraction solvent and the extraction time are less than the lower limit, there is a problem that the content of gamma-aminobutyric acid contained in the extract is low. When the concentration exceeds the upper limit, the gamma-amino There is a problem that the content of deuterium oxide does not increase any more.

The method may further include, after the step (d), (e) heat-treating the extract at a temperature of 40-80 ° C for 1-3 hours to evaporate the ethyl alcohol; And (f) adding water to the heat-treated extract to dilute the extract. This is a process for further improving the filtration efficiency of the filtration step to be performed later. Since ethyl alcohol used as the extraction solvent contains various impurities such as fat, there is a problem that the impurities are directly filtered during filtration. ) Step to evaporate the ethyl alcohol and then dilute with water not soluble in fat or the like in step (f) so that impurities are not filtered during filtration. At this time, the concentration of the extract diluted by adding the water may be 2-5 Bricks.

In addition, the present invention may further include, after the step (f), (g) filtering the extract to remove impurities. At this time, it is preferable to add 0.6 to 1% by weight of calcium carbonate to the extract to improve the filtration efficiency and shorten the filtration time during the filtration. The content of calcium carbonate added to the extract is preferably 0.6-1 weight% with respect to the extract. When the calcium carbonate is added, the pH of the extract is changed to weakly alkaline (about 7-8) The filtration efficiency is improved and the filtration time is greatly shortened.

Further, the present invention may further include (h) after the step (g), concentrating the filtrate. At this time, the concentration of the concentrate when concentrating the filtrate is preferably 30-40 Bricks. Particularly, when the concentration of the concentrated liquid is below the lower limit, there is a problem that the content of gamma-aminobutyric acid is low.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments and the like. It will be apparent to those skilled in the art, however, that these examples are provided for further illustrating the present invention and that the scope of the present invention is not limited thereto.

Example  1: Changes in gamma-aminobutyric acid content of rice by-products depending on physical treatment and glutamic acid concentration

(SEG5), 10 (SEG10), 20 (SEG20) and 30 mM (SEG30) glutamic acid were added to each sample to adjust the water content to 100 g of rice byproduct, After adjusting the content to 30%, it was stored at room temperature for 10 minutes, then the moisture content was adjusted to 30%, stored at room temperature for 10 minutes, and then stored at 40 ° C for 5 hours. Thereafter, the rice by-products (SE) and the rice by-products (SE) subjected to the above-mentioned physical treatment (water content (30%) adjustment and storage temperature The content of gamma-aminobutyric acid in the rice by-products (RB) was measured. The results are shown in FIG.

As shown in FIG. 1, when the rice by-product was subjected to physical treatment (SE), the content of gamma-aminobutyric acid was improved by about 13 times as compared with that of the first rice by-product (RB) The content of gamma-aminobutyric acid was increased in all the rice by-products, especially when 20 mM of glutamic acid was added (SEG20), and the content of gamma-aminobutyric acid was about 24 times .

Example  2: By-product of rice Roasting  Changes in content and flavor of gamma-aminobutyric acid with temperature and treatment time

The rice by-product (SEG20) having an increased content of gamma-aminobutyric acid according to Example 1 was roasted at a temperature of 120, 150, 180, 200 and 250 ° C for 5, 10, 15 and 20 minutes using a grain- Respectively.

In order to measure the content of gamma-aminobutyric acid in the roasted rice by-products, 2.5 ml of 4% sulfosalicylic acid and 95% ethyl alcohol were added to 1 g of each rice by-product and stirred for 2 minutes After shaking at 160 rpm for 30 minutes in a shaking water bath (40 ° C), the rice by-products were pretreated by centrifugation at 3000 rpm and 4 ° C for 15 minutes. The above procedure was repeated 3 times and the supernatant was filtered with 0.20 ㎛ of Advantec, DISMIC-13HP and Syringe Filter, and analyzed by HPLC. Columns (Column: 5 ㎛ C18 (Ⅱ) Dionex boned Silica products) The flow rate was 1.2 ml per minute, the column temperature was 40 ° C, and the injection amount was 10 μl. A UV detector was used. The measurement results are shown in Table 1 below.

Roasting conditions 120 DEG C 150 ℃ 180 DEG C 200 ℃ 250 ℃ 5 minutes 600 655 690 685 582 10 minutes 610 630 680 675 500 15 minutes 580 591 588 579 470 20 minutes 564 530 516 327 387

* Content of gamma-aminobutyric acid (mg / 100g)

Next, sensory evaluation was performed to measure the flavor of the roasted rice by-products. Specifically, the sensory evaluation was carried out by measuring the flavor of the roasted rice byproducts using a 10-point scoring method by 20 persons (10 males and 10 females) with sensory test experience of 3 years or more, and the results are shown in Table 2 below .

Roasting conditions 120 DEG C 150 ℃ 180 DEG C 200 ℃ 250 ℃ 5 minutes 2.7 7.3 8.1 8.1 6.9 10 minutes 3.4 8.2 9.1 8.5 7.4 15 minutes 4.5 8.8 9.3 9.1 7.5 20 minutes 4.4 4.9 5.7 5.4 4.1

* The flavor of the rice by-products roasted in Table 2 indicates that the sum of the scores of the sensory test agents divided by the number of sensory test agents is rounded off to the second decimal place, and the higher the value, the better the flavor.

As shown in Tables 1 and 2, when the roasting temperature was 150-180 ° C and the roasting time was 5-15 minutes, the content of gamma-aminobutyric acid was not substantially lost but the roasting temperature was 150 ° C , There is a problem in that the content of gamma-aminobutyric acid is hardly reduced but the flavor is not improved. When the roasting temperature exceeds 180 DEG C, the content of gamma-aminobutyric acid is largely lost, while the degree of improvement It was confirmed that the roasting conditions were most preferably performed at a temperature of 150-180 ° C for 5-15 minutes when the content and the flavor of gamma-aminobutyric acid were comprehensively judged.

Example 3: Changes in the content of gamma-aminobutyric acid in the extract according to the kind, concentration and extraction time of the extraction solvent

The rice by-products roasted (180 ° C, 10 minutes) in Example 2 were extracted with distilled water, 50, 70, and 95% ethyl alcohol as extraction solvents for 1, 2, and 3 hours, respectively.

To determine the content of gamma-aminobutyric acid in the extract, the extract was filtered with 0.20 μm of Advantec, DISMIC-13HP, and a syringe filter and analyzed by HPLC. The analytical conditions were as follows: column (5 μm C18 (Ⅱ) Dionex boned Silica The flow rate was 1.2 ml, the column temperature was 40 ° C, the injection amount was 10 μl, and a UV detector was used. The measurement results are shown in Table 3 below.

Water extraction 50% ethyl alcohol 70% ethyl alcohol 95% ethyl alcohol 1 hours 450 503 660 655 2 hours 460 515 665 661 3 hours 470 520 692 668

* Content of gamma-aminobutyric acid (mg / 100g)

As shown in Table 3, when ethyl alcohol was used as an extraction solvent, the content of gamma-aminobutyric acid was measured to be higher than that of water, and the concentration of ethyl alcohol was 70% and 95% It was confirmed that almost no loss of the gamma-aminobutyric acid content of the extract was caused.

Example 4: Changes in gamma-aminobutyric acid content and filtration time of the filtrate according to the filtration method

The extract which was extracted (70% ethyl alcohol, 2 hours) through Example 3 was heat-treated at 60 ° C for 2 hours to evaporate the ethyl alcohol used as the extraction solvent, and water was added thereto to dilute the extract to 3 brix. Then, the diluted extract was subjected to natural filtration, diatomaceous earth filtration, or calcium carbonate addition, followed by filtration. The amount of gamma-aminobutyric acid in the filtrate, filtration time and yield were measured.

Specifically, the diluted extract is stored in a refrigerator at 4 ° C for 12-24 hours, the floating matters are submerged in the lower layer, and the paper filter paper of 0.5-1.0 μm from the supernatant is filtered through a filter press, Microfiltration was performed using a filter pad. Also, by adding diatomite or calcium carbonate as much as 0.6% by weight of the extract, the pH of the extract was changed to weakly alkaline, so that the suspension of the extract was quickly submerged in the lower layer and then filtered using a microfiltration pad.

In order to measure the content of gamma-aminobutyric acid in the filtrate obtained through the above natural filtration, diatomite or calcium carbonate filtration, the filtrate was filtered with 0.20 μm of Advantec, DISMIC-13HP, Syringe Filter and analyzed by HPLC , A column (5 쨉 m C18 (Ⅱ) Dionex boned Silica products) was used as a column, a flow rate was 1.2 ml, a column temperature was 40 캜, and an injection amount was 10 쨉 l. A UV detector was used. Respectively.

Diluted extract Natural filtration Diatomaceous earth Calcium carbonate GABA content (mg / 100g) 311 280 143 301 Time required (100kg filtration) - 12 hours 1 hours 30 minutes yield 90.0 45.9 96.7

As shown in Table 4, the filtration time was significantly shortened after the addition of diatomite, but the content of gamma-aminobutyric acid relative to the extract before filtration was greatly reduced. On the other hand, It can be confirmed that the filtration time is significantly shortened compared with the natural filtration and that the loss of gamma-aminobutyric acid content relative to the extract before filtration hardly occurs.

Example  5: Concentration By concentration  Changes in the content of gamma-aminobutyric acid in the gamma-aminobutyric acid concentrate

The filtrate (filtered through addition of calcium carbonate) through Example 4 was concentrated with 10, 20, 30, and 40 Bricks to prepare a gamma-aminobutyric acid concentrate according to the present invention.

In order to measure the gamma-aminobutyric acid content of the gamma-aminobutyric acid concentrate according to the present invention, the concentrate was filtered with Advantec, DISMIC-13HP, syringe filter 0.20 mu m and analyzed by HPLC. (C18 (Ⅱ) Dionex boned Silica products) was used. The flow rate was 1.2 ml, the column temperature was 40 占 폚, the injection amount was 10 占 퐇, and a UV detector was used.

Briggs 10 Briggs 20 Briggs 30 Briggs 40 GABA content (mg / 100g) 403.4 632.7 948.9 1113.5

As shown in Table 5, it can be seen that the content of gamma-aminobutyric acid contained in the concentrate increases as the concentration of gamma-aminobutyric acid concentrate increases.

Example  6. Concentration of the gamma-aminobutyric acid concentrate according to the present invention Antioxidant ability  Measure

The antioxidant capacity of gamma-aminobutyric acid concentrate (RBC) prepared according to Example 5 was measured. Specifically, 5 g of the concentrate was extracted with 10 ml of ethanol, stirred in a shaking water bath for 30 minutes (three times), and then centrifuged at 3000 rpm at 4 ° C for 15 minutes. 100 μl of a sample And 600 μl of FRAP were mixed, and the mixture was allowed to stand at 37 ° C for 5 minutes, and then measured with a 503 nm spectrum. For comparison with the gamma-aminobutyric acid concentrate according to the present invention, the antioxidative ability of the rice bran and the unfertilized rice without any physical treatment was measured by the same method as described above. The standard used Trolox solutions, and the measurement results are shown in FIG. 2

As shown in FIG. 2, it was confirmed that the concentration of the gamma-aminobutyric acid concentrate prepared according to the present invention increased about 1.6 times as compared with that of the rice bran and rice bran, which were the first rice byproducts without any physical treatment. Thus, the gamma-aminobutyric acid concentrate prepared according to the present invention can be used not only as an additive for various foods, but also as a health food, a functional food, a drug, a beverage, a milk and a cosmetic composition Respectively.

Claims (11)

(a) spraying water on rice by-products to adjust the water content of the rice by-products to 20-60%;
(b) injecting nitrogen gas or carbon dioxide gas into the by-product of rice having the moisture content of 20-60% and storing at a temperature of 30-50 ° C; And
(c) roasting the stored rice byproducts at a temperature of 150-200 占 폚 for 5-15 minutes. The method according to claim 1,
Wherein the step (a) further comprises adding 10 to 30 mM of glutamic acid to the by-product of rice. The method according to claim 1,
After the step (c)
(d) extracting the roasted rice byproducts with 70-95% ethyl alcohol for 1-5 hours. < RTI ID = 0.0 > 8. < / RTI > The method of claim 3,
After the step (d)
(e) subjecting the extract to heat treatment at a temperature of 40-80 DEG C for 1-3 hours to evaporate the ethyl alcohol. 5. The method of claim 4,
After the step (e)
(f) diluting the extract with water by adding water to the heat-treated extract to thereby form a gamma-aminobutyric acid concentrate. 6. The method of claim 5,
Wherein the concentration of the diluted extract is 2-5 Bricks. 6. The method of claim 5,
After the step (f)
(g) adding 0.6 to 1% by weight of calcium carbonate to the diluted extract, and then filtering the extract to remove impurities. 8. The method of claim 7,
After the step (g)
(h) concentrating the filtrate to a concentration of 30-40 Bricks. < RTI ID = 0.0 > 8. < / RTI > The method according to claim 1,
Wherein the water of step (a) is selected from distilled water, acidic ionic water of pH 2-4, neutral ionized water of pH 5-8, and alkaline ionized water of pH 9-11. The method according to claim 1,
Wherein the rice by-product is rice gruel or rice gruel. A gamma-aminobutyric acid concentrate prepared according to any one of claims 1 to 10.

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