JP4823318B2 - γ‐アミノ酪酸の含量が増加された大豆の発酵物の製造方法 - Google Patents
γ‐アミノ酪酸の含量が増加された大豆の発酵物の製造方法 Download PDFInfo
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- JP4823318B2 JP4823318B2 JP2008548400A JP2008548400A JP4823318B2 JP 4823318 B2 JP4823318 B2 JP 4823318B2 JP 2008548400 A JP2008548400 A JP 2008548400A JP 2008548400 A JP2008548400 A JP 2008548400A JP 4823318 B2 JP4823318 B2 JP 4823318B2
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- lactic acid
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- fermented soybean
- gaba
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- 235000010469 Glycine max Nutrition 0.000 title claims description 59
- 244000068988 Glycine max Species 0.000 title claims description 59
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims description 59
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims description 49
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 60
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/37—Removing undesirable substances, e.g. bitter substances using microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/218—Yeast extracts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Description
Mitsuaki など、Gamma-aminobutyric acid Accumulation in Bean Sprouts(Soybean、Black Gram、Green Gram)Treated with Carbon Dioxide.Nippon Shokuhin Kogyo Gakkaishi.36(11): 916-919.1989
この時、GABAの測定はGas Chromatography(GC)で分析しmg%の単位が利用される。転換率(%)は(生成されたGABA mmole/添加したglutamate mmole)×100で計算した。
Claims (7)
- 蒸煮(steamed)された豆類にグルタミン酸デカルボキシラーゼ酵素活性のある乳酸菌とグルタミン酸塩を添加した後、粉砕しその混合物を成形する段階と、黴(mold)を含んでいる澱粉質の希釈(diluent)剤を表面に噴射し発酵させながら大豆の発酵物中で乳酸菌を生育させる段階とを含むγ-アミノ酪酸の含量が増加された大豆の発酵物(fermented soybeans)の製造方法。
- 60時間以上発酵させることを特徴とする請求項1に記載の大豆の発酵物の製造方法。
- 乳酸菌はグルタミン酸デカルボキシラーゼ酵素活性のある乳酸菌単独で、或いは2種以上の混合菌株を含むことを特徴とする請求項1または2に記載の大豆の発酵物の製造方法。
- 乳酸菌はLactobacillus spp、Bifidobacterium spp、Leuconostoc spp、及びStreptococcus sppの中から1つ以上が選ばれることを特徴とする請求項1〜3のいずれか一に記載の大豆の発酵物の製造方法。
- グルタミン酸塩の添加量は蒸煮大豆対比1‐20w/w%であることを特徴とする請求項1に記載の大豆の発酵物の製造方法。
- 豆類は大豆、きな粉、脱脂大豆、隠元豆、緑豆、またはこれらの加工品から少なくとも1つ以上が選ばれることを特徴とする請求項1に記載の大豆の発酵物の製造方法。
- 請求項1乃至6のいずれか1つに記載の製造方法によって得られるγ-アミノ酪酸が含有された大豆の発酵物を主材料とする伝統醗酵食品の製造方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2005-0129889 | 2005-12-26 | ||
KR1020050129889A KR100773125B1 (ko) | 2005-12-26 | 2005-12-26 | 감마아미노부티르산의 함량이 증가된 메주의 제조 방법 |
PCT/KR2006/005659 WO2007075010A1 (en) | 2005-12-26 | 2006-12-22 | Manufacturing method for fermented soybeans having increased gamma-aminobutyric acid content |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2009521242A JP2009521242A (ja) | 2009-06-04 |
JP2009521242A5 JP2009521242A5 (ja) | 2011-04-21 |
JP4823318B2 true JP4823318B2 (ja) | 2011-11-24 |
Family
ID=38218208
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2008548400A Expired - Fee Related JP4823318B2 (ja) | 2005-12-26 | 2006-12-22 | γ‐アミノ酪酸の含量が増加された大豆の発酵物の製造方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US8147885B2 (ja) |
JP (1) | JP4823318B2 (ja) |
KR (1) | KR100773125B1 (ja) |
CN (1) | CN101340823A (ja) |
WO (1) | WO2007075010A1 (ja) |
Families Citing this family (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102771573A (zh) * | 2012-06-20 | 2012-11-14 | 王文华 | 高含量y-氨基丁酸的大豆粉或麦夫粉及食品的制备方法 |
KR101518267B1 (ko) | 2012-06-29 | 2015-05-12 | (주)다손 | 저염 간장소스의 제조방법 및 이로부터 제조된 저염 간장소스 |
TWI477236B (zh) * | 2012-11-23 | 2015-03-21 | Univ Fooyin | 含γ-胺基丁酸的機能性米及其製備方法 |
JP2014171472A (ja) * | 2013-03-11 | 2014-09-22 | Kamada Kogyo:Kk | 食品素材 |
CN103719551B (zh) * | 2013-12-27 | 2015-09-16 | 柳州市青钱柳农业科技开发有限公司 | 一种富含γ-氨基丁酸的青贮饲料的制备方法 |
CN105767910A (zh) * | 2016-04-15 | 2016-07-20 | 江西中医药大学 | 一种高富集γ-氨基丁酸的淡豆豉发酵炮制方法 |
CN106036914A (zh) * | 2016-06-06 | 2016-10-26 | 山东水晶生物科技股份有限公司 | 一种助眠保健品及制备方法 |
CN106174040B (zh) * | 2016-07-27 | 2019-11-08 | 浙江大学 | 一种富产γ-氨基丁酸的乳酸菌型豆豉的制作方法 |
US11220467B2 (en) * | 2017-01-11 | 2022-01-11 | Recycle Track Systems, Inc. | Indoor food waste fermentation and recycling process |
CN110050957A (zh) * | 2019-01-29 | 2019-07-26 | 西华大学 | 一种富含γ-氨基丁酸郫县豆瓣酱的制作方法 |
CN110973265A (zh) * | 2019-10-24 | 2020-04-10 | 江汉大学 | 一种豇豆豆奶制备方法 |
CN111513261A (zh) * | 2020-05-15 | 2020-08-11 | 遵义职业技术学院 | 一种水豆豉及其加工方法 |
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US20050202122A1 (en) * | 2004-03-09 | 2005-09-15 | Noriyoshi Ichijo | Food material including much gamma-aminobutyric acid and method of manufacturing the same |
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JP2004187501A (ja) * | 2002-10-15 | 2004-07-08 | Marukome Kk | γ−アミノ酪酸高含有食品素材及びその製造方法 |
KR20050068750A (ko) * | 2003-12-30 | 2005-07-05 | 주식회사 해찬들 | 단백질 분해효소 생성량이 증가된 메주의 제조방법 및 된장 |
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US20080311244A1 (en) | 2008-12-18 |
US8147885B2 (en) | 2012-04-03 |
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