TWI477236B - A functional rice enriched with γ-aminobutyric acid and the manufacture method - Google Patents

Description

Functional rice containing γ-aminobutyric acid and preparation method thereof

The invention relates to a functional rice and a preparation method thereof, in particular to a functional rice containing γ-aminobutyric acid and a preparation method thereof

The use of fermentation to produce a wide variety of fermented products to add more flavor to food is an ancient process that humans have long used. For example, in Chinese cuisine and Japanese cuisine, sputum is often used to ferment rice grains and soybeans. , made into wine, vinegar, miso, natto, soy sauce and a variety of sauces. However, the use of fungi to increase the flavor of the food is not the only benefit of fermentation, because the fungus produces a lot of beneficial substances in the fermentation process. For example, the aforementioned bacteria produce vitamin B group during fermentation and produce a name. It is an amino acid of γ-aminobutyric acid (GABA). In addition, the bacterium can soften the cell wall in cereals and beans during the process of fermenting mites, and the polyphenols which are originally present in the cell wall and have antioxidant and whitening effects. It is released with ingredients such as ferulic acid. Therefore, in recent years, under the trend of pursuing health and wellness, the use of fermentation technology to produce healthy ingredients with various natural functional ingredients has become an active product developed by various industry players.

Among them, the above-mentioned fermentation using a strain produces γ-aminobutyric acid, and since γ-aminobutyric acid mainly serves as a conductive substance for suppressing the central nervous system, it has effects of preventing hypertension, preventing diabetes, diuresis, and calming nerves, and therefore, Fermentation products of probiotics and other related strains for the production of γ-aminobutyric acid have received wide attention in recent years. A method for producing a food containing γ-aminobutyric acid by fermentation is, for example, fermenting soybean milk with five mixed lactic acid bacteria ( Lactobacillus casei , Lactobacillus acid philus , Streptococcus thermophilus , Lactobacillus bulgaricus , Bifidobacterium longum ) at 42 ° C for 0 to 30 hours. The content of γ-aminobutyric acid in soybean milk can be increased from 93.9 to 198.4 mg/100g; or the soybeans can be fermented and inoculated with fungus (Rhizopus oligosporus), and the content of γ-aminobutyric acid after 24 hours of fermentation It can also be increased to 21.4 mg/100g.

Rice is one of the staple foods of the Orientals. In response to modern people's demands for health and health, the role of rice has gradually changed from simple food to functional food. Therefore, the relevant food industry has also continuously developed rice with different functions and health claims. For example, high-fiber rice, calcium-added rice, germ rice, and glutinous rice, etc., allow the Chinese to take in different nutrients such as fiber or calcium from rice in addition to sugar.

However, there are not many types of functional rice currently available for consumers to choose from, and consumers have less choice; in addition, most of the rice products that emphasize functionality are in flavor, taste, and even cooking. In terms of convenience and the like, consumers have low acceptance and therefore are not easily loved by consumers or consumed for a long time.

Therefore, the inventors use probiotics to ferment beans or mites, and add the fermented beans or mites, either alone or in combination, to consumers who generally consume unfermented beans or mites, thereby obtaining a γ-rich The functional rice of aminobutyric acid (GABA) does not require changes in the consumer's diet or cooking habits, allowing consumers to consume rich gamma-aminobutyric acid while eating.

Accordingly, it is an object of the present invention to provide a gamma-aminobutyric acid-containing acid. Functionality meter.

Further, another object of the present invention is to provide a method for producing a functional rice containing γ-aminobutyric acid by a fermentation method.

Thus, a functional rice containing γ-aminobutyric acid comprises: a fermented first substrate, and an unfermented second substrate, the first substrate being fermented by a substrate via a probiotic And γ-aminobutyric acid, wherein the probiotic is selected from the group consisting of Rhizopus, Rhizopus oryzae, and a combination of the foregoing, the substrate and the second substrate are respectively selected from the group consisting of beans, rice, and One of the foregoing combinations, and may be the same or different.

Further, the method for preparing a functional rice containing γ-aminobutyric acid comprises a fermentation step and a blending step.

In the fermentation step, a substrate and a probiotic are placed in a fermentation system, and solid fermentation is carried out at 37 ° C to obtain a first substrate containing γ-aminobutyric acid, wherein the probiotic is selected from the group of dragon roots. Bacteria, Rhizopus oryzae, and a combination of the foregoing.

The blending step is to blend the first substrate with a second substrate to obtain the functional rice containing γ-aminobutyric acid, wherein the substrate and the second substrate are respectively selected from the group consisting of beans and rice. Classes, and combinations thereof, and can be the same or different.

The foregoing and other technical features, features and advantages of the present invention will be apparent from the description of the appended claims.

A preferred embodiment of a functional gamma-aminobutyric acid-containing rice of the present invention comprises: a fermented first substrate, and an unfermented second substrate.

The first substrate is obtained by fermenting a substrate via a probiotic, and contains a rich γ-aminobutyric acid represented by the following formula (I).

The substrate is generally edible beans or mites, and may be selected from the group consisting of soybeans, red beans, white rice, brown rice, germ rice, oats, wheat, and a combination thereof. The probiotic is selected from the group consisting of Bifidobacterium longum (BCRC14634). , R. microsporus var. oligosporus IFO 8631 (ATCC 22959), and one of the foregoing combinations; preferably, the substrate is selected from the group consisting of red beans or soybeans, the probiotics being selected from the group consisting of Rhizopus, and oligosaccharides A mixture of Rhizopus, and the first substrate obtained after fermentation has a γ-aminobutyric acid content of not less than 20 times the γ-aminobutyric acid content originally contained in the matrix.

The unfermented second substrate, as previously described, may be selected from the group consisting of beans and mites, such as soybeans, red beans, white rice, brown rice, germ rice, high fiber rice, oats, wheat, and a combination thereof.

The preparation method of the γ-aminobutyric acid-containing functional rice comprises a fermentation step and a blending step.

The fermentation step is to place a substrate and a probiotic into a fermentation system for solid fermentation, wherein the probiotic is inoculated with 2.5 mL of Bifidobacterium longum (BCRC14634) 5×10 ⁸ cells/mL, and the oligospore Rhizopus rugosa R. microsporus var. oligosporus IFO 8631 (ATCC 22959) 5 × 10 ⁶ cells / mL inoculated with 2.5 mL of the mixture, fermentation at 37 ° C under two conditions of co-culture for 72 hours, you can get a γ-amino butyl The first substrate of the acid.

Preferably, when the fermentation condition is controlled to the co-culture of the two bacteria for 72 hours at 37 ° C, the γ-aminobutyric acid content of the fermented first substrate may be greater than the original γ-amine group of the matrix. More than 20 times the content of butyric acid.

In the blending step, the first substrate is blended with a second substrate to obtain the functional rice containing γ-aminobutyric acid.

It should be noted that the substrate may be fermented in a granular or powder state, and if the second substrate obtained by fermentation in a granular matrix may be first mixed with the first substrate, It is ground into a powder and then added to increase the uniformity of the blending, so that the functional rice rich in γ-aminobutyric acid can be obtained without affecting the mouthfeel and aroma of the functional rice.

In addition, it should be noted that the functional energy meter may further comprise different additives such as vegetables or fruits to increase cellulose and other different nutrients.

The present invention will be described in the following examples, but it should be understood that these examples are for illustrative purposes only and are not to be construed as limiting.

Preparation of second substrate (fermentation substrate) Red bean fermentation substrate preparation

Weigh 100 grams of Otsuka No. 8 red bean, 2.5 g, 5×10 ⁸ cells/mL of Rhizopus oryzae ( Bifidobacterium longum ; BCRC14634), and 2.5 g, 5×10 ⁶ cells/mL of Rhizoctonia solani ( R .microsporus var. oligosporus IFO 8631 (ATCC22959)) The mold spores are mixed with red bean after probiotics, and then subjected to solid-state fermentation at 37 ° C for 72 hours in the co-culture of the two bacteria, and then freeze-dried after the fermentation is completed. And grinding, to obtain a powdery red bean fermentation substrate.

Preparation of soybean bean fermentation substrate

Weigh 100 grams of Kaohsiung selected soybeans No. 10, and add 2.5 grams, 5 × 10 ⁸ cells / mL of Rhizopus aureus ( Bifidobacterium longum ; BCRC14634), and 2.5 grams, 5 × 10 ⁶ cells / mL of Rhizoctonia solani ( R. microsporus var. oligosporus IFO 8631 (ATCC22959)) After the mold spores are mixed with the probiotics and the soybeans, the solid fermentation of the two bacteria is carried out at 37 ° C for 72 hours, and then freeze-dried after the fermentation is completed. And grinding, to obtain a powdery soybean fermentation substrate.

Example 1

This Example 1 is a mixture of the red bean fermentation substrate and a red bean selected from white rice and Otsuka No. 8 (semi-crushed state, intermittent, pulverizer condition: 10000 rpm, 2 seconds, total 3 times) (weight ratio 60: 40) . The second substrate is blended at a weight ratio of 1:9 to obtain the functional γ-A containing γ-aminobutyric acid.

Example 2

In the second embodiment, the red bean fermentation substrate and the second substrate selected from the group consisting of five glutinous rice are blended at a weight ratio of 1:9 to obtain the γ-aminobutyric acid-containing functional rice A-2. .

Example 3

In the third embodiment, the red bean fermentation substrate and the second substrate selected from the black glutinous rice are blended at a weight ratio of 1:9 to obtain the γ-aminobutyric acid-containing functional rice A-3.

Then, the aforementioned red bean fermentation substrate and the functional rice A-1~A-3 obtained by blending with different kinds of second substrates are preliminarily cooked and boiled by high performance liquid chromatography (HPLC). Quantitative analysis of gamma-aminobutyric acid (GABA). The results are summarized in Table 1.

Cooking conditions: steaming at 100 ° C for 30 minutes.

HPLC sample preparation: The test sample was first subjected to freeze-drying treatment, followed by drying with nitrogen, followed by derivatization with a phenyl isothiocyanate (PITC)-derived reagent, and the treatment method is briefly described below.

Take 20 mL of fermentation broth, centrifuge 6,000 rpm, then take the upper clear solution, then concentrate under reduced pressure (or freeze-dry) for 45 minutes, add 5 mL of secondary water, centrifuge to obtain 20 μl of the upper clear solution, blow dry with nitrogen, add 40 μl Ethanol: water: triethylamine (2:1:1) for derivatization, then blow dry with nitrogen, then add 60 μl of ethanol: water: triethylamine: ethyl isothioate (7:1) : 1:1) mixture, after reacting for 20 minutes, drying with nitrogen, adding 20 μl of mobile phase solution to dissolve, filtering with 0.45 μm filter, then high-performance liquid chromatograph (High Performance Liquid Chromatograph, HPLC, Hitachi Co, Japan) was used to separate the fermentation components and determine the GABA content.

HPLC test conditions: Chromatography column: carbon 18 reverse phase chromatography column

Mobile phase: A: B = 80:20, A (8.205 g nitric acid + 0.5 mL triethylamine, 0.7 mL acetic acid + 5 mL acetonitrile, pH 5.8); B (acetonitrile: water = 60:40, pH 5.8 )

Flow rate: flow rate: 0.6mL/min, absorbance

Detector: UV/Vis Detector (uv/vis Detector)

GABA absorption wavelength: 254nm

From the analysis results in Table 1, it can be seen that the γ-aminobutyric acid contained in the fermented red bean fermentation substrate or the soybean fermentation substrate can be greatly improved, and the γ-aminobutyric acid of the red bean fermentation substrate obtained by fermentation of red beans is greatly improved. It is about 7742ppm, and after the functional rice A-1~A-3 added with the red bean fermentation substrate, it can be seen that the content of γ-aminobutyric acid still remains above 60% before cooking, even in purple. About 100% of γ-aminobutyric acid can still be retained in rice, and it is shown that the functional rice of the present invention can effectively provide consumers with rich γ-aminobutyric acid while eating the functional rice.

In summary, the present invention utilizes probiotics to ferment rice or beans or miscellaneous grains to obtain a fermentation substrate rich in γ-aminobutyric acid, and further to ferment the fermentation substrate with generally unfermented beans or mites. Direct blending of the class can provide functional rice containing γ-aminobutyric acid, which does not affect the color, aroma, color and taste of the original rice, and allows consumers to ingest while eating. More γ-aminobutyric acid is obtained, so that the object of the present invention can be achieved.

However, the above is only the preferred embodiment of the present invention, and the scope of the present invention cannot be limited thereto, that is, the scope of patent application according to the present invention. And the simple equivalent changes and modifications made by the description of the invention are still within the scope of the invention.

Claims (2)

A functional rice containing γ-aminobutyric acid, comprising: a fermented first first substrate, and an unfermented second substrate obtained by fermenting a substrate via a probiotic And containing γ-aminobutyric acid, wherein the probiotic is selected from the group consisting of Rhizopus and Rhizopus oryzae, the substrate is selected from red beans, and the second substrate is selected from the group consisting of white rice, black glutinous rice, and grain rice. A method for preparing functional rice containing γ-aminobutyric acid comprises: a fermentation step, placing a substrate and a probiotic into a fermentation system, and performing solid fermentation at 37 ° C to obtain a γ-containing a first substrate of aminobutyric acid, wherein the probiotic is selected from the group consisting of Rhizopus and Rhizopus oryzae; and a blending step, the first substrate is blended with a second substrate, The functional rice containing γ-aminobutyric acid is obtained, wherein the matrix is selected from red beans, and the second substrate is selected from the group consisting of white rice, black glutinous rice, and grain rice.