JP5011543B2 - Gaba含有発酵物の製造方法 - Google Patents
Gaba含有発酵物の製造方法 Download PDFInfo
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- JP5011543B2 JP5011543B2 JP2007542847A JP2007542847A JP5011543B2 JP 5011543 B2 JP5011543 B2 JP 5011543B2 JP 2007542847 A JP2007542847 A JP 2007542847A JP 2007542847 A JP2007542847 A JP 2007542847A JP 5011543 B2 JP5011543 B2 JP 5011543B2
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- Prior art keywords
- gaba
- juice
- glutamic acid
- sake lees
- fermentation
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- A—HUMAN NECESSITIES
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Description
このうち、GABA産生量の点から、ミカン、モモ、ブドウ、イチゴ、ナシ及びニンジンが好ましい。
また、遊離グルタミン酸等を含む調味料、水産加工品、トマト等の食材を、本発明のグルタミン酸又はその塩の供給源として用いることもできる。
発酵に際し、酒粕を共存させることにより、GABAの生産性を上昇させることができる。
「エンテロコッカス アビウム(Enterococcus avium) G15」は、無農薬栽培を行っている畑で育てているニンジンの葉から本発明者により始めて分離され、2005年9月22日、〒292−0818 千葉県木更津市かずさ鎌足2−5−8、独立行政法人製品評価技術基盤機構 特許微生物寄託センター(NPMD)に寄託(NITE BP−142)した菌株であり、以下の菌学的性質を有する。
1)連鎖球菌、2)グラム染色は陽性、3)ランスフィールドの群抗原Dを有する、4)カタラーゼ活性は陰性、5)芽胞形成能は無い、6)通性嫌気性
また、当該G15株は、乳酸発酵に伴う酸度の低下により弱酸性のpH4.7で死滅するため、酸味の弱い食品を製造するのに有用である。
作用温度は20〜45℃が好ましく、GABA生産性の観点から25〜40℃がより好ましく、特に28〜37℃が好ましい。
また、培養時間は1時間〜10日間の範囲で適宜選択すればよい。
また、反応中は、生じるpHの変化に対し、クエン酸ナトリウム等の有機酸、又はカセイソーダ等のアルカリでpH調整を行ってもよく、pHの測定及び調整は常法に従って行えばよい。
pH調整剤としてクエン酸Naを用いる場合には、0.1重量%〜20重量%加えるのが好ましく、更に0.5重量%〜10重量%、特に1重量%〜5重量%であるのが好ましい。
<ヨーグルト>
ヨーグルト原材料の一部に、本発明の発酵物を0.1重量%〜20重量%、好ましくは0.5重量%〜10重量%、更に好ましくは1重量%〜5重量%となるように加えて混合する。これを、無脂乳固形分が8.0%以上の濃度になるように水溶液を調製し、65〜130℃の温度で1秒〜30分の時間加熱殺菌を行い、その後25〜45℃の温度まで冷却する。続いて、これに乳酸菌をスターターとして、0.1〜6重量%接種する。接種後、25〜45℃の温度で3〜72時間、乳酸菌量が1000万個/ml以上になるまで発酵を行い、発酵終了後10℃以下まで冷却し、GABA含有ヨーグルトとする。
通常の漬物製造に準じて塩漬けした大根、胡瓜、白菜、きゃべつ、人参、茄子等の野菜を準備する。必要があれば乳酸菌・糖・酵母エキスを添加して醗酵を促進させ、pH、風味等を調節しておく。調製した中漬け(pH3.8〜pH5.0)に、本発明の発酵物を0.5重量%〜100重量%、好ましくは2重量%〜50重量%、更に好ましくは3重量%〜20重量%となるように加え、更に必要に応じて調味料等を加え、低温で熟成させ、GABA含有漬物とする。
実施例1 エンテロコッカス アビウム(Enterococcus avium) G15の分離と同定
ニンジンの葉を裁断し、その0.5gを0.5%グルタミン酸ナトリウム含有MRS液体培地(15mL容ねじ栓付試験管に10mL)に入れ、ねじ栓をし、30℃及び37℃で微嫌気状態で培養した。
3日目と7日目に100μLずつ抜き取り、0.5%グルタミン酸ナトリウム含有MRS液体培地に稙菌した。これを3日培養した後、再び0.5%グルタミン酸ナトリウム含有MRS液体培地に100μL稙菌した。3日培養した後、100倍希釈液を100μL、1%炭酸カルシウム含有、0.5%グルタミン酸ナトリウム含有MRS寒天培地に塗布し、アネロパック嫌気を用いそれぞれの温度で嫌気培養を行った。
そこで、得られた菌株を、2005年9月22日、〒292−0818 千葉県木更津市かずさ鎌足2−5−8、独立行政法人製品評価技術基盤機構 特許微生物寄託センターにエンテロコッカス アビウムG15として寄託した(NITE BP−142)。
MRS液体培地(メルク社製 MRSブロス)に0.5%濃度となるようグルタミン酸ナトリウムを添加し、121℃で15分間殺菌し、30℃まで冷却した。あらかじめ同培地で48時間培養済みのG15株発酵液を2%量摂取し,30℃で48時間培養した。培養液の乳酸酸度の変化は、0.33(0時間)から1.22(48時間)、GABA量は11.5mg/100ml(0時間)から270mg/100ml(48時間)であった。
表1に示すそれぞれの果汁に対し、0.5%グルタミン酸Na添加、0.5%グルタミン酸Na+1% 酒粕(SD)溶液添加の培地を作製し、pHを5.8に調製した。これら培地を115℃、20分間オートクレーブすることにより滅菌した。MRS培地にて24時間前培養したG15株をそれぞれの培地に2%接種し、37℃及び28℃で20時間培養後、GABA量を酵素法にて定量した。結果を表1に示す。
尚、1% 酒粕(SD)溶液は、噴霧乾燥酒粕1gを100ml培地あるいは精製水に溶かして調製した。
ミカン果汁に対して、グルタミン酸を最終濃度0.5%(w/v)となるように加えたものと加えていないものについて低温殺菌(60℃、30 min)した後、G15株を植菌し、37℃にて培養した時のGABA産生量の経時変化を調べた。その結果、グルタミン酸を加えたミカン果汁においてのみ、GABA産生量が上昇した(表2)。
還元ニンジン汁、還元ミカン果汁、還元梨果汁を表3に示す各条件の添加物を加え調製後、ニンジン培地は121℃、15分、ミカン培地は105℃、5分、ナシ培地は100℃、50分の殺菌処理を行う。殺菌後、30℃まで冷却し、あらかじめ培養済みのG15株スターター(100%還元ニンジン汁+1.5%酒粕(SD)溶液+0.5%グルタミン酸)を2%量添加する。所定の時間まで培養後、GABA含有量を測定した(表3)。
同様に、G15株を利用することにより、ニンジン果汁、ナシ果汁でもGABAを生産できることが分かった。
1)G15株スターターの調製
ニンジン汁に1.5%酒粕(SD)溶液、0.5%グルタミン酸、1%クエン酸Naを加えて100℃50分殺菌し、30℃に冷却する。これにG15株を2%量接種し、30℃24時間培養後10℃以下に冷却したものをG15株のスターターとする。
2)植物乳酸菌スターターの調製
脱脂粉乳の13%水溶液に酒粕(SD)溶液を1%量添加し、同様に処理したものを植物乳酸菌のスターターとする。
3)ミカン発酵液の調製
還元ミカン果汁に1.5%酒粕(SD)溶液、0.5%グルタミン酸、1%クエン酸Naを加えて100℃50分殺菌し、30℃に冷却する。これに1)で調製したG15株スターターを2%量接種し、30℃48時間培養後、10℃以下に冷却する。これをGABA含有のミカン発酵液とする。このミカン発酵液には1.5g/100mlのGABAを含んでいた。
4)ヨーグルト製造
ヨーグルト製造原液に2%量の3)で調製したミカン発酵液を加え、90℃10分で殺菌した後、2)で調製した植物乳酸菌スターターを5%量接種して38℃10時間培養し、10℃以下に冷却し、GABA含有植物乳酸菌ヨーグルトを得た。
Claims (2)
- ミカン、モモ、ブドウ、イチゴ、ナシ及びニンジンから選ばれる1種以上の植物又はその汁液を、グルタミン酸又はその塩及び酒粕又はその抽出物の存在下、エンテロコッカス・アビウム G15(NITE BP−142)を用いて発酵することを特徴とするγ−アミノ酪酸含有発酵物の製造方法。
- 植物又はその汁液に対して、酒粕又はその抽出物を0.01重量%〜5.0重量%の範囲で用いる請求項1記載の方法。
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KR101381090B1 (ko) * | 2013-03-21 | 2014-04-04 | 계명대학교 산학협력단 | 고초균과 젖산균을 이용한 이단발효를 통한 gaba와 펩타이드가 증진된 발효유 제조방법 |
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JPH0564541A (ja) * | 1991-09-03 | 1993-03-19 | Hisanao Zenno | おから、脱脂大豆粕、あん粕、ぬか、脱脂ぬか又はふすまを成分とする漬物床、それより得られる調味液及び固形調味剤及びそれらを用いて製造される野菜、魚貝又は肉類の漬物類及び浸漬物類 |
JP3426157B2 (ja) | 1999-04-27 | 2003-07-14 | 株式会社バイオアルビン研究所 | 乳酸発酵食品の製造方法 |
JP2000308475A (ja) | 1999-04-27 | 2000-11-07 | Kikkoman Corp | 香酸柑橘果汁の製造方法 |
JP2001231442A (ja) | 2000-02-25 | 2001-08-28 | Lion Corp | 漬物組成物 |
JP3860533B2 (ja) | 2002-10-15 | 2006-12-20 | マルコメ株式会社 | γ−アミノ酪酸高含有食品素材の製造方法 |
-
2006
- 2006-11-07 KR KR1020087013335A patent/KR101359368B1/ko active IP Right Grant
- 2006-11-07 DE DE602006021606T patent/DE602006021606D1/de active Active
- 2006-11-07 JP JP2007542847A patent/JP5011543B2/ja active Active
- 2006-11-07 EP EP06823088A patent/EP1949800B1/en active Active
- 2006-11-07 US US12/092,761 patent/US8153175B2/en not_active Expired - Fee Related
- 2006-11-07 AU AU2006309588A patent/AU2006309588B2/en not_active Ceased
- 2006-11-07 WO PCT/JP2006/322184 patent/WO2007052806A1/ja active Search and Examination
Patent Citations (7)
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JPH0515366A (ja) * | 1991-07-11 | 1993-01-26 | Morinaga Milk Ind Co Ltd | 乳酸菌およびビフイズス菌の増殖促進剤 |
JPH05184291A (ja) * | 1992-01-10 | 1993-07-27 | Morinaga Milk Ind Co Ltd | 発酵乳の製造法 |
JPH10265396A (ja) * | 1997-03-24 | 1998-10-06 | Yoko Takenaka | 血栓溶解剤、機能性食品及び製造方法 |
JP2004313032A (ja) * | 2003-04-14 | 2004-11-11 | Sadaji Yokoyama | 機能性素材の製法 |
JP2005013127A (ja) * | 2003-06-27 | 2005-01-20 | Pharmafoods Kenkyusho:Kk | 集中力向上食品 |
US20050202122A1 (en) * | 2004-03-09 | 2005-09-15 | Noriyoshi Ichijo | Food material including much gamma-aminobutyric acid and method of manufacturing the same |
JP2006042796A (ja) * | 2004-07-09 | 2006-02-16 | Masanori Sugiyama | 発酵飲料及びその製造法 |
Also Published As
Publication number | Publication date |
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EP1949800A1 (en) | 2008-07-30 |
WO2007052806A1 (ja) | 2007-05-10 |
JPWO2007052806A1 (ja) | 2009-04-30 |
EP1949800B1 (en) | 2011-04-27 |
AU2006309588A1 (en) | 2007-05-10 |
KR20080077970A (ko) | 2008-08-26 |
US8153175B2 (en) | 2012-04-10 |
DE602006021606D1 (de) | 2011-06-09 |
AU2006309588B2 (en) | 2011-07-28 |
EP1949800A4 (en) | 2009-12-23 |
KR101359368B1 (ko) | 2014-02-07 |
US20100285177A1 (en) | 2010-11-11 |
WO2007052806A8 (ja) | 2007-07-26 |
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