TWI430754B - Process for producing γ-aminobutyric acid-rich material - Google Patents

Description

Method for producing high γ-aminobutyric acid-containing material

The present invention relates to a method for producing a high content of γ -aminobutyric acid using a juice, a crushed liquid or an extract of papaya fruit, a composition thereof, and a food or drink containing the same.

Papaya is a tropical fruit that is rich in vitamin C and contains tropical fruits such as vitamins A and potassium.

Papaya is widely produced in places such as Okinawa, Japan. Various enzymes are contained in papaya, and these enzymes are extracted and used in many health foods or diet foods.

The representative enzyme called papain is papain. Papain has a protein decomposition action and promotes digestion. This effect is utilized and is widely used in diet foods and the like.

In addition, papaya has excellent analgesic action or antibacterial and anti-inflammatory effects, and is also used as a topical drug.

Further, since it can decompose cholesterol in the blood, it is expected to be used to ameliorate symptoms such as hyperlipidemia or diabetes.

However, the papain is reduced in the yellow ripe papaya fruit which can be directly eaten. Therefore, in order to efficiently take papain, it is preferable to fry the green papaya, and to cool it.

Many products for extracting papain from green papaya in food supplements and the like have been commercially available.

γ -Aminobutyric acid (GABA) is a kind of naturally occurring amino acid, which is widely found in natural invertebrates to vertebrates and plants. It is highly regarded for its role in lowering blood pressure and maintaining mental stability. .

It was discovered in 1950. It is found in a brain extract of a mammal, and is found to be contained in a large amount in the brain or the medulla, and is clearly used as a neurotransmitter as an inhibitory system, and is useful for activation of cerebral blood flow and the like.

In Japan, in the 59th year of the Showa era, the Tea Plantation Laboratory of the Ministry of Agriculture and Waters (now the Institute of Vegetable and Tea Industry, an independent administrative agency) recorded the development of tea rich in GABA by Jin Zhitian and others. Successfully manufactured a new type of tea which was treated with nitrogen for 6 to 10 hours, the content of catechin or caffeine was not changed, and glutamic acid was almost completely GABA.

Furthermore, Mori and Takino of the China Agricultural Testing Center of the Ministry of Agriculture and Waters of the People's Republic of China in the 6th year of the year are working to produce GABA from rice bran (containing germ), developing GABA-rich raw materials derived from rice germ, and then adding GABA to enhance physiological activity. The development of food ingredients is being promoted in tea or rice and health foods.

The main physiological activity of gamma -aminobutyric acid (GABA) reported so far is to improve blood circulation, lower blood pressure, stabilize the spirit, and promote the kidney. Liver function activity, promotion of alkanol metabolism, deodorization, and the like. Furthermore, it is expected to have an inhibitory effect on colorectal cancer.

It is known that γ -aminobutyric acid is contained in foods such as brown rice, tea, some vegetables, fruits, and the like, but its content is low, and it is difficult to take an effective amount to obtain the above functions.

Therefore, various methods for improving the content of γ -aminobutyric acid in foods are being studied.

As a method for increasing the content of γ -aminobutyric acid in food, there is a method of inoculating a food having a γ -aminobutyric acid-producing ability in a food or using an enzyme possessed by a food to increase the content of γ -aminobutyric acid.

Further, there is a method of adding powdered γ -aminobutyric acid produced by microorganisms to a food.

For example, there are known teas (Japanese Patent No. 3083837), germinated brown rice (Japanese Patent Laid-Open No. 7-213252), brown rice germ (Japanese Unexamined 2000-201651), or lactic acid bacteria (Japanese Patent Laid-Open No. 7-227245), yeast or small Concentration of γ -aminobutyric acid contained in microorganisms such as chlorella (Japanese Patent Laid-Open No. 9-238650) or Monascus (Japanese Patent Laid-Open No. 10-165191), or glutamic acid or a salt thereof in these organisms, A method in which an enzyme possessed by a microorganism generates γ -aminobutyric acid via an enzyme reaction.

The principle of the enzymatic reaction is that glutamic acid is converted to γ -aminobutyric acid by decarbonation via a glutamic acid decarboxylase as an enzyme. The presence of this enzyme is well known to be widely present in various organisms including animals and microorganisms, and plants. As a known product, various foods such as γ -aminobutyric acid (GABA) tea, germinated rice, and chocolate are commercially available.

Patent literature

(Patent Document 1) Japanese Patent No. 3083733

(Patent Document 2) Japanese Patent Laid-Open No. Hei 7-213252

(Patent Document 3) Japanese Patent Laid-Open Publication No. 2000-201651

(Patent Document 4) Japanese Patent Laid-Open No. Hei 7-227245

(Patent Document 5) Japanese Patent Publication No. 9-238650

(Patent Document 6) Japanese Patent Laid-Open No. Hei 10-165191

However, even if various foods are used, it is necessary to eat a large amount of foods in order to sufficiently take in γ -aminobutyric acid which is expected to have a physiological action, and the burden on consumers is also increased. In particular, when it is added and mixed into other foods, it is further required to increase the content of γ -aminobutyric acid.

Further, when glutamic acid or a salt thereof is added, there is a problem that the taste of the food changes, or the glutamic acid and the reducing sugar (sugar) cause an amine carbonyl reaction, which causes discoloration and the like, and the original taste of the food is lost.

On the other hand, various kinds of enzymes are contained in papaya, and these enzymes are extracted and used in a large amount in health foods or diet foods, but there is no method for producing γ -aminobutyric acid by using papaya as a raw material.

Further, as described above, as a method of increasing the content of γ -aminobutyric acid in food,

1) A microorganism having a γ -aminobutyric acid generating ability is inoculated into a food to be fermented.

2) γ -aminobutyric acid is produced by the action of an enzyme possessed by food and glutamic acid.

These two methods are used alone, but cannot simultaneously have the ability of γ -aminobutyric acid production of microorganisms and the ability to increase production of γ -aminobutyric acid by enzymes of food, and are effectively utilized.

The present invention is based on the above problems and to provide an effective use of the papain containing various enzymes, via having a gamma] - fermenting lactic acid bacteria can effectively increase gamma] aminobutyric acid producing ability - high gamma] aminobutyric acid - butyl amine A method for producing an acid-containing product, a product thereof, and a food or drink containing the same.

The present invention can solve the above problems by the following means.

The first aspect of the present invention is a method for producing a high γ-aminobutyric acid-containing material by adding glutamic acid or a salt thereof or a substance thereof to the juice of papaya fruit by lactic acid bacteria. A method for producing a high-γ-aminobutyric acid-containing product of fermentation, which is characterized in that Lactobacillus brevis NBRC 12005 is used, and 0.005 to 10 is added to the dried bacteria mass relative to 100 parts by weight of papaya fruit juice. The amount of the glutamic acid or a salt thereof or the content of the added amount is 0.1 to 5% by mass relative to the juice of the papaya fruit, and the fermentation time is 48 hours to 96 hours.

The papaya fruit juice is a product obtained by washing the fruit of the papaya and then juicing it with a press or the like, and filtering and separating the liquid. As a pretreatment for the press treatment, mashing or crushing and dehydration treatment can be carried out in a timely manner.

Moreover, papaya can be used to preserve the peel for juice extraction, or to remove the peel for juice extraction.

The glutamic acid and its salt are not particularly limited, and for example, sodium glutamate, potassium glutamate, glutamic acid hydrochloride or the like can be used.

The lactic acid bacteria used in the fermentation of the lactic acid bacteria are classified into lactic acid bacteria of the genus Lactobacillus.

Further, the above lactic acid bacteria may be used singly or in combination of a plurality of lactic acid bacteria.

In the present invention, when fermentation is carried out using lactic acid bacteria, the obtained fermented product is a product having at least one of an enzyme inhibitory activity and an antioxidant activity.

The enzyme blocking activity referred to herein includes, for example, tyrosinase inhibitory activity, lipase inhibitory activity, glucosidase inhibitory activity (for example, α-glucosidase inhibitory activity), and elastase inhibitory activity.

Also, as the antioxidant activity referred to herein, for example, there is superoxide dismutation. Enzyme activity (SOD activity).

When the fermentation is carried out, the lactic acid bacteria are added in an amount of 0.005 to 10 parts by mass, more preferably 0.01 to 5.0 parts by mass, based on the weight of the dried cells, relative to 100 parts by mass of the papaya juice.

Further, in order to promote the fermentation of lactic acid bacteria, lactic acid bacteria metabolic sugar may be added. Of course, sugars for promoting fermentation and imparting sweetness to the fermented product may also be added.

When the sugar is added, the kind thereof is not particularly limited, and a sugar which can be used for the growth or fermentation of the lactic acid bacteria is preferable, and for example, sucrose, glucose, fructose, maltose or the like is preferably added.

Of course, the sugars listed here can also be added together with other sugars. The amount of the added sugar is preferably added in an amount of about 1 to 6% by mass based on the total of the sugar and the sugar of the papaya.

The lactic acid fermentation is preferably carried out under anaerobic conditions from the viewpoint of suppressing decomposition of ascorbic acid. The anaerobic conditions are obtained, for example, by adding a papaya or a crushed product to the fermentation tank, degassing or sealing the fermenter, filling with a gas such as nitrogen gas or carbon dioxide, or decompressing the pressure, or a combination thereof. Further, fermentation is carried out under anaerobic conditions, and the flavor of the obtained fermented product is also good.

The conditions for the lactic acid fermentation are not particularly limited. The fermentation temperature is usually carried out at 4 ° C to 50 ° C. The fermentation time can be appropriately set according to the fermentation temperature, and when the fermentation is carried out at 20 ° C to 50 ° C, it is preferably from 12 hours to 96 hours, more preferably from 24 hours to 96 hours.

Further, in order to improve the taste, when the low-temperature fermentation is carried out at 4 ° C to 10 ° C, it is preferably 5 to 14 days from the loss of the components contained in papaya such as ascorbic acid.

Lactic acid fermentation can be added to sugar to stop fermentation. Examples of such a sugar include a sugar alcohol (for example, sorbitol), an oligosaccharide (for example, malto-oligosaccharide, chitooligosaccharide, and fructooligosaccharide).

Such an oligosaccharide has an effect of regulating the intestine, an effect of preventing tooth decay, and imparting functionality to the obtained fermented product.

Lactic acid fermentation not only absorbs the components of papaya, but also produces useful components such as organic acids or oligosaccharides, because the ferment can maintain a lower pH and prevent the proliferation of other bacteria.

In addition, by adding lactic acid bacteria, it is possible to obtain a papaya fermented product having high physiological activity such as an improvement in flavor, an action of intestinal regulation, and an enzyme inhibitory action.

In addition, in papaya fruit, in addition to papain, it also contains papain which improves heart function and kidney function, saponin which inhibits adult diseases or skin diseases, cough, phlegm, asthma or tannin which inhibits cancer. , or a proliferation-promoting substance of bifidobacteria, or vitamins, minerals, dietary fiber, and the like. Papaya's vitamin C is heat-resistant and does not decompose when heated at 150 ° C for 15 minutes, and is not damaged for a long period of time.

The addition of glutamic acid may be carried out by adding glutamic acid in an appropriate amount to impart a flavor, or may be a seasoning such as sodium glutamate or a yeast extract (yeast extract; water soluble from the digest of the yeast) The extract) or the like is added in the form of a seasoning containing the extract. The yeast extract may be commercially available (DIFCO, etc.) or prepared by itself.

The amount of addition of glutamic acid or a salt thereof or a content thereof is preferably from 0.1 to 20.0% by mass, more preferably from 0.1 to 5.0% by mass, still more preferably 2% by mass.

Moreover, the second item of the patent application scope of the present invention relates to a high γ- A method for producing an aminobutyric acid-containing material, which comprises using a papaya fruit breaking liquid instead of the above-mentioned papaya fruit extracting juice.

The papaya fruit breaking liquid is a crushing liquid obtained by crushing papaya fruit into a moderate size and then crushing it with a crushing device such as a meat grinder.

Further, the third aspect of the patent application of the present invention relates to a method for producing a high γ-aminobutyric acid-containing material, characterized in that a papaya fruit extract is used instead of the above-mentioned papaya fruit juice, and the papaya fruit extract is a papaya fruit. After mashing into a moderate size, it is immersed in a solvent such as water, hot water, vinegar or alcohol to dissolve the ingredients of papaya in the solvent.

The papaya fruit extract is a product obtained by mashing papaya fruit into a moderately sized, immersed in a solvent, and dissolving the components of papaya in a solvent. Examples of the solvent include water, hot water, vinegar, alcohol, and the like.

Further, the fourth aspect of the invention is directed to a method for producing a high γ-aminobutyric acid-containing material, characterized in that the papaya fruit is a fruit of green papaya.

The green papaya refers to the immature fruit of papaya, which is picked up in the cyan state before the peel turns yellow.

Further, the fifth aspect of the patent application of the present invention claims a high γ -aminobutyric acid-containing material obtained by the above production method.

The high γ-aminobutyric acid-containing material of the present invention is a composition containing a large amount of γ-aminobutyric acid produced as described above.

Further, the sixth aspect of the patent application of the present invention claims a food or drink containing the above-mentioned high γ-aminobutyric acid-containing material.

The food or drink of the present invention is characterized by containing a high content of the above-mentioned γ-aminobutyric acid.

The content of the high γ-aminobutyric acid-containing material in the food and drink is not particularly limited, and the high γ-aminobutyric acid-containing material itself can be used as a food or drink, and is preferably converted into γ-aminobutyric acid approximately every day. The intake is 20~100mg.

Below this range, there is a possibility that the desired effect is not obtained, and if it is higher than this range, there is a possibility that the effect cannot be further improved.

When the high γ-aminobutyric acid-containing material is contained in an existing food or drink, the base of the food or drink is not particularly limited, and for example, a processed noodle or paste is preferably used. sausage. Meat processing foods such as burgers, fish cakes. Bamboo-processed aquatic products, various distilled foods, cream. milk powder. Milk processing products such as fermented milk, jelly. Baked creams and other processed foods such as desserts, breads, snacks, and condiments, and beverages such as refreshing drinks, alcohol, fruit juices, vegetable juices, milk drinks, and carbonated drinks.

The form of the high γ-aminobutyric acid-containing material of the present invention contained in the food or drink is not particularly limited, and a liquid material such as a beverage or a candy, or a powdery substance such as a tablet, a granule or a capsule can be used.

(effect of the invention)

1) The use of papaya fruit can effectively increase γ-aminobutyric acid.

2) In the fermentation of lactic acid bacteria using papaya fruit, lactic acid bacteria can effectively increase yield.

3) A new method for increasing the yield of γ-aminobutyric acid can be provided.

4) A high γ-aminobutyric acid content composition derived from papaya can be provided.

5) A γ-aminobutyric acid composition capable of providing an enzyme containing papaya.

6) A method for producing a high γ-aminobutyric acid-containing material having an γ-aminobutyric acid production capacity of lactic acid bacteria and an ability to increase production of γ-aminobutyric acid by an enzyme of papaya can be provided.

7) Various foods and drinks which can provide high γ-aminobutyric acid content.

(implementing the best aspect of the invention)

The embodiments of the present invention will be described below using the drawings.

Fig. 1 is a flow chart showing an embodiment of a production step of a papaya fermentation liquid having a high content of γ-aminobutyric acid according to the present invention.

In the present embodiment, a method of producing an immature papaya fruit by lactic acid bacteria fermentation to produce a papaya fermentation liquid containing a large amount of γ-aminobutyric acid will be described.

S-1) crushing treatment

Wash the papaya fruit 1, retain its peel, and crush it with a food processor.

S-2) Pressing

The crushed and treated crushed liquid is subjected to a pressing treatment with a juice extracting device.

S-3) Filtering

The press-pressed press liquid was filtered through a 100-mesh sieve.

S-4) Dilution treatment

The filtrate was diluted to 60% with purified water to obtain papaya press 2 .

S-5) Fermentation treatment

Lactic acid bacteria 3 (0.1 parts by mass) was added to 100 parts by mass of the papaya press 2, and sodium glutamate 4 (not added, 1% by mass, 2% by mass) was added under three conditions, and fermentation treatment was carried out at 30 ° C for 96 hours. .

The lactic acid bacteria are Lactobacillus brevis NBRC 12005 ( Lactobacillus brevis ).

S-6) Filtering

After the completion of the fermentation, the mixture was filtered through a 50-mesh sieve to obtain a high-content papaya fermentation liquid having a high content of γ-aminobutyric acid.

Fig. 2 is a view showing a change in the number of lactic acid bacteria when lactic acid bacteria are fermented by adding glutamate to a papaya press.

According to this figure, the number of lactic acid bacteria peaked about 48 hours from the start of fermentation, and then remained almost constant.

In addition, in the papaya press liquid, sodium glutamate was added under the above three conditions, and the measurement results of the amount of γ-aminobutyric acid after fermentation with lactic acid bacteria were as follows.

As shown by the measurement result of the above γ-aminobutyric acid, sodium glutamate was added to the juice of papaya, and γ-aminobutyric acid was significantly increased by fermentation of lactic acid bacteria.

Further, the γ-aminobutyric acid high-content papaya fermentation liquid of the present invention contains various enzymes originally possessed by papaya, and contains a large amount of γ-aminobutyric acid, whereby it can be added to various foods and drinks, and is provided with Functional food and drink.

Further, in the papaya fermentation broth having a high content of γ-aminobutyric acid of the present invention, various components may be contained as needed. The content of each component can be arbitrarily determined in consideration of the use and the like.

Examples of the various components include those added to a general food, and specific examples thereof include excipients, extenders, binders, tackifiers (for example, agar), emulsifiers, lubricants, wetting agents, and suspending agents. Coloring material (pigment), Food additives, flavoring agents, etc.

Of course, these various components may be contained singly or in combination.

Specific examples of the above various components include royal jelly, propolis, vitamins (A, B40 group, C, D, E, K, folic acid, pantothenic acid, vitamin H, derivatives thereof, etc.), minerals (iron, magnesium) , calcium, zinc, etc., selenium, chitin. Chitosan, lecithin, polyphenols (catechins, anthocyanins, proanthocyanidins, etc., condensed tannic acid, gallic acid tannins, hydrolyzed tannins, flavonoids, derivatives thereof, etc.), Carotene (lycopene, astaxanthin, zeaxanthin, lutein, etc.), saponin (isoflavone, ginseng saponin, glycyrrhizic acid, etc.), xanthine derivatives (caffeine, etc.), fatty acids, amines Acids, proteins (collagen, elastin, etc.), mucopolysaccharides (hyaluronic acid, chondroitin, dermatan, heparin, heparin, keratin, their salts, etc.), amino sugars (glucosamine, B Glycosyl glucosamine, galactosamine, acetylgalactosamine, neuraminic acid, ethionylneuraminic acid, hexosamine, salts thereof, etc.), dietary fiber (indigestible dextrin, alginic acid, Glutinous gum, pectin, glucomannan, etc., oligosaccharides (isomalto-oligosaccharides, cyclic oligosaccharides, etc.), phospholipids and their derivatives (phospholipid choline, sphingomyelin, neural crest) Amine, etc., sulfur-containing compounds (garlic acid, sepaen, taurine, glutathione, methylsulfonyl methane, etc.), sugar alcohols, benzoquinones (coenzymes) Q10, etc., lignans (seesone, etc.), animal and plant extracts containing them, root vegetables (turmeric, ginger, etc.), green leaves of the rice plant, such as green leaves, green leaves of the cruciferous plants such as kale Wait.

Further, a beverage containing these food additives, such as plant fermented fruit juice, vegetable juice (for example, ginseng juice), plant extract, fruit juice, or the like, may be used as the above various components, and by containing these components, functional or nutritional properties can be obtained. A high value drink.

Of course, a flavoring agent may be added as the above various components. Specific examples of the flavoring agent referred to herein include sweeteners such as sugar, honey, and sorbitol, acidulants such as alkanol, citric acid, malic acid, and tartaric acid, and perfumes.

The composition of the present invention can be prepared in various forms depending on the purpose. For example, as a composition for oral consumption such as food, it can be made into a capsule such as a hard capsule or a soft capsule, a tablet, a pill, a powder (a powder), a granule, a tea bag, a liquid (beverage), a paste, etc., which are usually used by those skilled in the art. The form used.

Further, the above-mentioned liquid or the like can be processed to produce a jelly, a sherbet ice cream, a frozen yogurt or a cream. They can be eaten directly according to shape or hobby, or dissolved in cold water, boiling water, milk, etc., or soaked in ingredients.

1‧‧ ‧ Papaya fruit

2‧‧‧Papaya Press

3‧‧‧Lactobacillus

4‧‧‧Sodium glutamate

5‧‧‧ High-content papaya fermentation broth with γ -aminobutyric acid

S-1‧‧‧ broken treatment

S-2‧‧‧Squeezing

S-3‧‧‧Filtering

S-4‧‧‧Dilution

S-5‧‧‧ Fermentation

S-6‧‧‧Filtering

Fig. 1 is a flow chart showing an embodiment of a process for producing a papaya fermentation broth having a high γ-aminobutyric acid content according to the present invention.

Fig. 2 is a graph showing changes in the number of lactic acid bacteria in the fermentation of lactic acid bacteria after the addition of sodium glutamate to the papaya press.

1‧‧ ‧ Papaya fruit

2‧‧‧Papaya Press

3‧‧‧Lactobacillus

4‧‧‧Sodium glutamate

5‧‧‧ High-content papaya fermentation broth with γ -aminobutyric acid

Claims (6)

A method for producing a high γ-aminobutyric acid-containing material, which comprises fermenting a high-γ-aminobutyric acid by lactic acid bacteria by adding glutamic acid or a salt thereof or the like to the juice of papaya fruit. A method for producing a substance, which is characterized in that Lactobacillus brevis NBRC 12005 is used, and 0.005 to 10 parts by mass of the dried bacteria is added to 100 parts by mass of the juice of the papaya fruit, and the added glutamic acid is added. The amount of the salt or the salt thereof is 0.1 to 5% by mass relative to the juice of the papaya fruit, and the fermentation time is 48 hours to 96 hours. A method for producing a high γ-aminobutyric acid-containing material according to claim 1, wherein the papaya fruit crushing liquid is used instead of the papaya fruit juice. The method for producing a high γ-aminobutyric acid-containing material according to claim 1, wherein the papaya fruit extract is used to replace the papaya fruit juice, and the papaya fruit extract is mashed into a moderate size. It is immersed in a solvent such as water, hot water, vinegar or alcohol to dissolve the ingredients of papaya in a solvent. The method for producing a high γ-aminobutyric acid-containing material according to any one of claims 1 to 3, wherein the papaya fruit is a fruit of green papaya. A high γ-aminobutyric acid-containing material obtained by the production method according to any one of claims 1 to 4 of the patent application. A food or drink characterized by containing a high γ-aminobutyric acid-containing material as in the fifth aspect of the patent application.