JPH09107920A - Defatted food material rich in gamma-aminobutyric acid - Google Patents
Defatted food material rich in gamma-aminobutyric acidInfo
- Publication number
- JPH09107920A JPH09107920A JP7275953A JP27595395A JPH09107920A JP H09107920 A JPH09107920 A JP H09107920A JP 7275953 A JP7275953 A JP 7275953A JP 27595395 A JP27595395 A JP 27595395A JP H09107920 A JPH09107920 A JP H09107920A
- Authority
- JP
- Japan
- Prior art keywords
- germ
- rice
- defatted
- aminobutyric acid
- wheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、脱脂食品素材に関
するもので、例えば、飲料、麺類、菓子類、スープ類等
の原料に用いられるものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a defatted food material, for example, used as a raw material for beverages, noodles, confectioneries, soups and the like.
【０００２】[0002]
【従来の技術】γ−アミノ酪酸は、生体内でグルタミン
酸の脱炭酸によって生成するアミノ酸の一種であり、神
経伝達物質として中枢神経において重要な役割を果たし
ているほか、動物の血圧を下げる作用があることが知ら
れている。従来、γ−アミノ酪酸は、発酵法で、製造さ
れているが、製造コストの面でやや問題があり、そのた
め、より高濃度のγ−アミノ酪酸の摂取が可能な食品素
材の開発が望まれている。2. Description of the Related Art γ-Aminobutyric acid is a kind of amino acid produced by decarboxylation of glutamic acid in a living body and plays an important role in the central nervous system as a neurotransmitter and also has an action of lowering the blood pressure of animals. It is known. Conventionally, γ-aminobutyric acid has been produced by a fermentation method, but there are some problems in terms of production cost, and therefore, development of a food material capable of ingesting a higher concentration of γ-aminobutyric acid is desired. ing.
【０００３】[0003]
【発明が解決しようとする課題】本発明者等は、米胚芽
および米粒表層部分にγ−アミノ酪酸の前駆物質である
グルタミン酸が高濃度に含まれ、このグルタミン酸が、
水浸漬時に急激にγ−アミノ酪酸に変換されることを見
い出し、また、小麦胚芽および胚芽を含む小麦麸は、水
浸漬を行うことによりγ−アミノ酪酸への変換が開始さ
れることを見い出した。このような知見に基づいて、本
発明者等は、既に、米胚芽、胚芽を含む米糠、胚芽米、
小麦胚芽、または胚芽を含む小麦麸のうちの１種を一定
の条件下で水に浸漬し、内在性のグルタミン酸脱炭酸酵
素を活性化することにより、γ−アミノ酪酸の生成を促
進し、胚芽中のγ−アミノ酪酸の含量を飛躍的に向上さ
せた胚芽食品素材を提案している(特願平6-27581号)。
しかしながら、このようなγ−アミノ酪酸を富化した胚
芽食品素材は、素材中の遊離脂肪酸の含量が比較的多
く、2〜10wt％程度になる場合もある。その具体的成分
としてはリノール酸、リノレン酸等といった不飽和脂肪
酸を多く含むため、酸化腐敗しやすく素材の風味が損な
われ、取り扱いにおいても空気遮断、低温保管等の管理
を必要とし、このため、食品への応用範囲が狭くなって
いる。胚芽食品素材中に遊離脂肪酸が多く含まれる理由
としては、原料胚芽中の脂質の含有量に起因するものと
考えられ、γ−アミノ酪酸の製造工程、特に原料胚芽の
水浸漬時に胚芽に含まれるリパーゼ活性により、脂肪が
加水分解し遊離脂肪酸が生成するためと考えられる。そ
こで、本発明の目的は、米胚芽、胚芽を含む米糠、胚芽
米、小麦胚芽、または胚芽を含む小麦麸に所定の条件下
でγ−アミノ酪酸を富化し、しかも、素材中の遊離脂肪
酸の含有量を低減して胚芽食品の風味を向上し、食味、
消化、調理加工、管理等の総合面で広く食品分野へ応用
することを可能にした脱脂食品素材を提供することにあ
る。SUMMARY OF THE INVENTION The present inventors have found that glutamic acid, which is a precursor of γ-aminobutyric acid, is contained in a high concentration in the rice germ and the surface layer of the rice grain.
It was found that it was rapidly converted to γ-aminobutyric acid when immersed in water, and it was also found that wheat germ and wheat germ containing germ started to be converted to γ-aminobutyric acid by immersion in water. . Based on such findings, the present inventors have already found rice germ, rice bran including germ, germ rice,
Wheat germ or one of wheat germ containing germ is immersed in water under certain conditions to activate endogenous glutamate decarboxylase, thereby promoting the production of γ-aminobutyric acid, An embryo food material has been proposed in which the content of γ-aminobutyric acid in the product has been dramatically improved (Japanese Patent Application No. 6-27581).
However, such a germ food material enriched in γ-aminobutyric acid has a relatively high content of free fatty acid in the material, and may be about 2 to 10% by weight. As a specific component, it contains a large amount of unsaturated fatty acids such as linoleic acid and linolenic acid, so that it is easily oxidized and rotted, and the flavor of the material is impaired. The range of application to food is narrowing. The reason why a large amount of free fatty acids is contained in the germ food material is considered to be due to the lipid content in the raw material germ, which is contained in the germ during the production process of γ-aminobutyric acid, particularly when the raw material germ is immersed in water. It is considered that the lipase activity hydrolyzes fats and generates free fatty acids. Accordingly, an object of the present invention is to enrich γ-aminobutyric acid in rice germ, rice bran containing germ, germ rice, wheat germ, or wheat germ containing germ under predetermined conditions, Reduce the content to improve the flavor of germ food, taste,
It is an object of the present invention to provide a defatted food material that can be widely applied to the food field in terms of overall digestion, cooking processing, management, and the like.
【０００４】[0004]
【課題を解決しようとする手段】前記目的を達成するた
めの本発明の前記請求項１記載の発明によるγ−アミノ
酪酸を富化した脱脂食品素材は、米胚芽、胚芽を含む米
糠、胚芽米、小麦胚芽および小麦胚芽を含む麸のうち少
なくとも１種の脂質をn-ヘキサンで抽出分離してなる脱
脂物を、pH2.5〜7.5かつ50℃以下の条件で水に浸漬して
得られることを特徴とする。また、前記請求項２記載の
発明によるγ−アミノ酪酸を富化した脱脂食品素材は、
米胚芽、胚芽を含む米糠、胚芽米、小麦胚芽および小麦
胚芽を含む麸のうち少なくとも１種の脂質を亜臨界ない
し超臨界状態の二酸化炭素で抽出分離してなる脱脂物
を、pH2.5〜7.5かつ50℃以下の条件で水に浸漬して得ら
れることを特徴とする。A defatted food material enriched in γ-aminobutyric acid according to the first aspect of the present invention for achieving the above object comprises rice germ, rice bran containing germ, germ rice A defatted product obtained by extracting and separating at least one kind of lipid from wheat germ and wheat germ including wheat germ with n-hexane, at pH 2.5 to 7.5 and immersed in water at 50 ° C or lower. It is characterized by. Further, the defatted food material enriched in γ-aminobutyric acid according to the invention of claim 2,
A defatted product obtained by extracting and separating at least one lipid from rice germ, rice bran containing germ, germ rice, wheat germ, and wheat germ containing wheat germ with subcritical or supercritical carbon dioxide has a pH of 2.5 to It is obtained by immersing in water at a temperature of 7.5 and 50 ° C. or lower.
【０００５】本発明に用いる米は品種を限定しないが、
胚芽重量割合の高い巨大胚米ならびにγ−アミノ酪酸生
成量の大きな品種の利用がより好ましい。胚芽米は、米
を精米機で精米し、ぬかを除去することにより容易に調
製することができる。胚芽を含む米糠または胚芽米を使
用することも可能である。胚芽は胚芽米をさらに研削式
精米機で研削した後、適当なふるい(32メッシュ位)で胚
乳部由来の粉およびぬかから分け取る。Although the variety of rice used in the present invention is not limited,
It is more preferable to use a giant germ rice having a high embryo weight ratio and a variety having a large γ-aminobutyric acid production amount. Germ rice can be easily prepared by polishing rice with a rice mill and removing bran. It is also possible to use germ-containing rice bran or germ rice. After the germ is further ground by a grinding rice mill, the germ is separated from the powder and bran derived from the endosperm through an appropriate sieve (about 32 mesh).
【０００６】小麦は品種を限定しない。小麦胚芽及び小
麦胚芽を含む麸は、小麦を製粉機(例えばビューラー社
製、ビューラー式テストミル等)によって製粉すること
により得られる胚芽含有の麸(コブスマ、オオブスマ)を
用いることができる。望ましくはコブスマを用いる。小
麦胚芽は、適当なふるい(32メッシュ位)でふるうことに
より、容易にコブスマから得ることができる。[0006] Wheat does not limit the variety. As the wheat germ and the wheat containing the wheat germ, a germ-containing fur (kobusuma, oobuma) obtained by milling wheat with a mill (for example, a Buhler test mill, manufactured by Bühler Co., Ltd.) can be used. Preferably, Kobusuma is used. Wheat germ can be easily obtained from Kobusuma by sieving with an appropriate sieve (about 32 mesh).
【０００７】脂質の抽出の温度条件については、n-ヘキ
サンの沸点(69℃)以下で行うことが望ましい。望ましく
は、15℃〜30℃、さらに望ましくは20℃程度で抽出する
とよい。 これは、この程度の温度で抽出すると、γ−
アミノ酪酸の富化率がより高くなるからである。なお、
n-ヘキサンの沸点(69℃)よりも高温で抽出を行うと、胚
芽等に内在するグルタミン酸脱炭酸酵素の失活が起こり
γ−アミノ酪酸の生成量が減少する。また、抽出時間に
ついては、20℃で行う場合、少なくとも、1時間程度行
うとよい。抽出回数については、2回以上が望ましい。[0007] Regarding the temperature conditions for lipid extraction, it is desirable to perform the extraction at a temperature not higher than the boiling point of n-hexane (69 ° C). Desirably, extraction is performed at 15 ° C to 30 ° C, more preferably at about 20 ° C. This means that when extracted at this temperature, γ-
This is because the enrichment ratio of aminobutyric acid is higher. In addition,
When extraction is performed at a temperature higher than the boiling point of n-hexane (69 ° C.), glutamate decarboxylase endogenous in embryos and the like is inactivated, and the amount of γ-aminobutyric acid produced is reduced. When the extraction is performed at 20 ° C., the extraction may be performed for at least about one hour. The number of extractions is desirably two or more.
【０００８】抽出後のn-ヘキサンの除去については、γ
−アミノ酪酸の富化前に脱脂胚芽等をn-ヘキサンから濾
別するとよい。n-ヘキサンを加熱して蒸発させることも
可能であるが、脱脂米胚芽等を高温下にさらすと、内在
する脱炭酸酵素が失活するため、なるべく低温減圧下で
行うようにする。なお、n-ヘキサンの少量の残量があっ
ても、γ−アミノ酪酸の富化率には影響しない。For the removal of n-hexane after extraction, γ
-Before the enrichment of aminobutyric acid, defatted germs and the like may be separated from n-hexane by filtration. Although it is possible to evaporate n-hexane by heating, exposing defatted rice germ and the like to a high temperature deactivates endogenous decarboxylase. Note that even a small amount of n-hexane does not affect the enrichment rate of γ-aminobutyric acid.
【０００９】ここで、本発明の特徴の一つとして、原料
胚芽等の脱脂の時期について、本発明では原料にγ−ア
ミノ酪酸を富化する前に脱脂を行う。これは、原料胚芽
等にγ−アミノ酪酸を富化した後に脱脂を行うと、一度
富化したγ−アミノ酪酸が抽出溶剤に流されてその量が
減少しやすいからである。これに対し、原料胚芽等にγ
−アミノ酪酸を富化する前に脱脂を行うと、原料中の脂
質量を低減しかつγ−アミノ酪酸富化量を増大させるこ
とが可能になる。[0009] One of the features of the present invention is that the raw material germ and the like are defatted before the raw material is enriched with γ-aminobutyric acid in the present invention. This is because if the raw material germ or the like is enriched with γ-aminobutyric acid and then defatted, the enriched γ-aminobutyric acid is flowed into the extraction solvent and the amount thereof is likely to decrease. On the other hand, γ
Performing defatting before enriching aminobutyric acid makes it possible to reduce the amount of lipid in the raw material and increase the amount of γ-aminobutyric acid enriched.
【００１０】脱脂胚芽等にγ−アミノ酪酸を富化する場
合の条件について、pH2.5〜7.5かつ50℃以下としたの
は、胚芽等に内在するグルタミン酸脱炭酸酵素の活性を
高めるためである。具体的には、pH2.5〜7.5、好ましく
はpH3.0〜7.0より好ましくはpH5.5〜6.0に調製した水を
2〜10倍量加え、50℃以下、通常は10〜50℃の条件下、5
0〜150ストローク/分で20分以上、通常20分〜24時間、
好ましくは80〜120ストローク/分で40分〜10時間、より
好ましくは40℃で100ストローク/分にて4〜8時間振盪さ
せる。なお、pH調製のために用いる酸はクエン酸、リン
ゴ酸等の有機酸や塩酸、硫酸、リン酸等の無機酸が用い
られる。また、アルカリとしては、水酸化ナトリウム、
水酸化カリウム、水酸化カルシウム、炭酸ナトリウム、
リン酸ナトリウム等が用いられる。この処理によって、
胚芽等に内在するグルタミン酸をγ−アミノ酪酸に変換
することができる。この時、タンパク質分解酵素も同時
に作用し、胚芽などに含まれるタンパク質が分解され、
グルタミン酸が供給され、効率よくγ−アミノ酪酸に変
換することができる。The conditions for enriching defatted germ and the like with γ-aminobutyric acid are pH 2.5 to 7.5 and 50 ° C. or lower in order to increase the activity of glutamate decarboxylase present in the germ and the like. . Specifically, water adjusted to pH 2.5 to 7.5, preferably pH 3.0 to 7.0, more preferably pH 5.5 to 6.0
Add 2 to 10 times the amount and add 5 to 50 ° C or less, usually 10 to 50 ° C.
20 minutes or more at 0 to 150 strokes / minute, usually 20 minutes to 24 hours,
Shaking is preferably carried out at 80 to 120 strokes / min for 40 minutes to 10 hours, more preferably at 40 ° C at 100 strokes / min for 4 to 8 hours. The acid used for adjusting the pH is an organic acid such as citric acid or malic acid, or an inorganic acid such as hydrochloric acid, sulfuric acid or phosphoric acid. Also, as the alkali, sodium hydroxide,
Potassium hydroxide, calcium hydroxide, sodium carbonate,
Sodium phosphate or the like is used. With this process,
Glutamic acid endogenous in embryos and the like can be converted to γ-aminobutyric acid. At this time, proteolytic enzymes also act at the same time, and proteins contained in embryos and the like are degraded,
Glutamic acid is supplied and can be efficiently converted to γ-aminobutyric acid.
【００１１】また、米胚芽、胚芽を含む米糠、胚芽米、
小麦胚芽、および小麦胚芽を含む麸のうち少なくとも１
種の脂質を亜臨界ないし超臨界状態の二酸化炭素で抽出
する場合の条件については、二酸化炭素の臨界点(31.0
℃、72.9atm)付近またはそれを超えた状態で行う。臨界
状態の二酸化炭素は、液体に近い密度とガス体に近い大
きな拡散係数を有し、このような特性から胚芽等の脂質
を効率よく抽出できる。Also, rice germ, rice bran containing germ, germ rice,
At least one of wheat germ and wheat germ
Conditions for extracting species lipids with subcritical or supercritical carbon dioxide are described in the critical point of carbon dioxide (31.0
(° C, 72.9atm). Carbon dioxide in a critical state has a density close to that of a liquid and a large diffusion coefficient close to that of a gaseous substance, and can efficiently extract lipids such as embryos from such characteristics.
【００１２】さらに、本発明としては、胚芽等の脂質の
抽出溶剤として、ｎ−ヘキサンに代えてエチルアルコー
ルを用いることも可能である。また、ｎ−ヘキサンとエ
チルアルコールとの混合溶媒を用いることも可能であ
る。Further, in the present invention, ethyl alcohol can be used in place of n-hexane as a solvent for extracting lipids such as embryos. It is also possible to use a mixed solvent of n-hexane and ethyl alcohol.
【００１３】[0013]
【実施例】以下、本発明の実施例を説明する。 (原料の調製)胚芽米は、ササニシキ米を通常の精米機
(例えば柳沢製作所製、RMA-150等)で精米し、糠を除去
し、次いで、この胚芽米をさらに研削式精米機(例えば
佐竹製作所製、TM5等)で研削した後、適当なふるい(32
メッシュ位)で胚乳部由来の粉および糠から、米胚芽を
分け取った。Embodiments of the present invention will be described below. (Preparation of raw materials) For germ rice, Sasanishiki rice is converted to a normal rice mill.
(For example, RMA-150, manufactured by Yanagisawa Seisakusho) to remove the bran, and then the germ rice is further ground by a grinding rice mill (for example, TM5, manufactured by Satake Seisakusho), and then appropriately sieved (32
Rice germ was separated from the endosperm-derived flour and bran (mesh position).
【００１４】(実施例１:温度条件の検討)調製した原料
米胚芽200gにn-ヘキサン1000mlを加え、-20℃、0℃、10
℃、20℃、30℃、40℃、60℃および69℃(還流温度)の各
温度条件で２時間撹拌後、脂質を抽出分離する操作を１
回行った。 抽出後、脱脂胚芽を濾過しn-ヘキサンを取
り除いた。次いで、得られた脱脂胚芽0.5gにpH5.6に調
整した水8mlを加え、40℃で100ストローク/分にて４時
間振盪し、γ−アミノ酪酸を生成させた。(Example 1: Examination of temperature conditions) To 200 g of the prepared rice germ, 1000 ml of n-hexane was added, and -20 ° C, 0 ° C, 10
After stirring for 2 hours at each temperature condition of 20 ° C., 20 ° C., 30 ° C., 40 ° C., 60 ° C. and 69 ° C. (reflux temperature), one operation to extract and separate lipids was performed.
I went there. After extraction, the defatted germ was filtered to remove n-hexane. Next, 8 ml of water adjusted to pH 5.6 was added to 0.5 g of the obtained defatted germ, and the mixture was shaken at 40 ° C. at 100 strokes / min for 4 hours to generate γ-aminobutyric acid.
【００１５】(実施例２:抽出時間の検討)調製した原料
米胚芽200gにn-ヘキサン1000mlを加え、30℃および69℃
(還流温度)で、1、2、4、6および24時間の各抽出時間の
条件で撹拌し、その後、脂質を抽出分離する操作を1回
行った。抽出後、脱脂胚芽を濾過しn-ヘキサンを取り除
いた。次いで、得られた脱脂胚芽0.5gにpH5.6に調整し
た水8mlを加え、40℃で100ストローク/分にて４時間振
盪し、γ−アミノ酪酸を生成させた。(Example 2: Examination of extraction time) To 200 g of the prepared rice germ, 1000 ml of n-hexane was added, and 30 ° C and 69 ° C.
(Reflux temperature), the mixture was stirred under the conditions of each extraction time of 1, 2, 4, 6, and 24 hours, and then an operation of extracting and separating lipid was performed once. After extraction, the defatted germ was filtered to remove n-hexane. Next, 8 ml of water adjusted to pH 5.6 was added to 0.5 g of the obtained defatted germ, and the mixture was shaken at 40 ° C. at 100 strokes / min for 4 hours to generate γ-aminobutyric acid.
【００１６】(実施例３:抽出回数の検討)調製した原料
米胚芽200gにn-ヘキサン1000mlを加え、30℃で２時間撹
拌後、脂質を抽出分離する操作を1、2および3回の各抽
出回数で行った。抽出後、脱脂胚芽を濾過しn-ヘキサン
を取り除いた。次いで、得られた脱脂胚芽0.5gにpH5.6
に調整した水8mlを加え、40℃で100ストローク/分にて
４時間振盪し、γ−アミノ酪酸を生成させた。(Example 3: Examination of the number of extractions) To 200 g of the prepared rice germ, 1000 ml of n-hexane was added, and the mixture was stirred at 30 ° C. for 2 hours. The number of extractions was performed. After extraction, the defatted germ was filtered to remove n-hexane. Next, pH 5.6 was added to 0.5 g of the obtained defatted germ.
8 ml of water adjusted to above was added and shaken at 40 ° C. at 100 strokes / min for 4 hours to generate γ-aminobutyric acid.
【００１７】(比較例)脱脂を行わない原料米胚芽0.5gに
pH5.6に調整した水8mlを加え、40℃で100ストローク/分
にて４時間振盪し、γ−アミノ酪酸を生成させた。(Comparative Example) To 0.5 g of raw rice germ without degreasing
8 ml of water adjusted to pH 5.6 was added, and the mixture was shaken at 40 ° C. at 100 strokes / minute for 4 hours to generate γ-aminobutyric acid.
【００１８】(遊離脂肪酸の含有量の比較)次に前記実施
例１〜3と比較例で得られた試料について、遊離脂肪酸
の含有量を比較した。測定条件は、次に示す日本農林規
格測定方法で行った。 ［植物油脂の日本農林規格測定方法 (15 酸価)］試料
(固体を含む試料または固体試料は、加温して融解す
る。)をその推定酸価に対応する下表の採取量に準じて
三角フラスコに正しくはかりとり、これを溶剤50〜100m
lおよび所定の指示薬を数滴加え、試料を完全に溶か
す。 酸価 試料 ひょう量精度 0〜5 20.0g ±0.05g 5〜15 10.0g ±0.05g 15〜30 5.0g ±0.05g 30〜100 2.5g ±0.001g 100以上 1.0g ±0.001g これをN/10水酸化カリウムエチルアルコール標準液で滴
定し、指示薬の変色が30秒間続いたときを中和点とし
て、次式によって酸価を算出する。指示薬は、一般にフ
ェノールフタレインを用い、こめ油類ではアルカリブル
ー6Bを用いる。 酸価＝５．６１１×Ａ×Ｆ／Ｂ A: N/10水酸化カリウムエチルアルコール標準液の使用
量 F: N/10水酸化カリウムエチルアルコール標準液のファ
クター B: 試料(g)(Comparison of Free Fatty Acid Content) Next, the free fatty acid content of the samples obtained in Examples 1 to 3 and Comparative Example was compared. The measurement was performed according to the following Japanese agricultural and forestry standard measurement method. [Method for measuring Japanese Agricultural Standards for vegetable oils (15 acid value)]
(A sample containing a solid or a solid sample is melted by heating.) In a Erlenmeyer flask, weigh properly according to the sampled amount corresponding to the estimated acid value in the table below, and transfer the solvent to 50-100 m
Add a few drops of l and the indicated indicator to completely dissolve the sample. Acid value Sample Weighing accuracy 0-5 20.0g ± 0.05g 5-15 10.0g ± 0.05g 15-30 5.0g ± 0.05g 30-100 2.5g ± 0.001g 100 or more 1.0g ± 0.001g Titrate with potassium hydroxide ethyl alcohol standard solution, and calculate the acid value by the following formula with the neutralization point when discoloration of the indicator continues for 30 seconds. Generally, phenolphthalein is used as an indicator, and alkaline blue 6B is used for rice oil. Acid value = 5.611 × A × F / B A: Amount of N / 10 potassium hydroxide ethyl alcohol standard solution used F: Factor of N / 10 potassium hydroxide ethyl alcohol standard solution B: Sample (g)
【００１９】結果を表１に示す。The results are shown in Table 1.
【表１】 表１によると、前記実施例１〜実施例３の各試料は、胚
芽中の遊離脂肪酸が0.42〜0.45wt%なのに対し比較例の
試料は5.54wt%存在していた。これにより原料胚芽からn
-ヘキサンで遊離脂肪酸が十分に抽出分離されているこ
とが判る。[Table 1] According to Table 1, each of the samples of Examples 1 to 3 contained 0.42 to 0.45 wt% of the free fatty acid in the germ, whereas the sample of the comparative example contained 5.54 wt%. This allows n
It can be seen that the free fatty acids were sufficiently extracted and separated with -hexane.
【００２０】(γ−アミノ酪酸富化率の比較)次に、前記
実施例１〜実施例３と比較例で得られた各試料につい
て、γ−アミノ酪酸の富化率の比較を行った。γ−アミ
ノ酪酸の富化率の比較については表２に示す条件で測定
した。(Comparison of γ-aminobutyric acid enrichment ratio) Next, the enrichment ratio of γ-aminobutyric acid was compared for each of the samples obtained in Examples 1 to 3 and Comparative Example. The comparison of the enrichment ratio of γ-aminobutyric acid was measured under the conditions shown in Table 2.
【表２】 [Table 2]
【００２１】γ−アミノ酪酸の富化率を示した結果を表
３〜表６ならびに図１〜図３に示す。表３は、比較例に
よる結果を示し、表４〜表６および図１〜図３は、それ
ぞれ実施例１〜実施例３による結果を示すものである。
なお、表３〜表６中、「基準量」は、生胚芽に元来含ま
れるγ−アミノ酪酸の含有量を示す。The results showing the enrichment rate of γ-aminobutyric acid are shown in Tables 3 to 6 and FIGS. Table 3 shows the results of Comparative Examples, and Tables 4 to 6 and FIGS. 1 to 3 show the results of Examples 1 to 3, respectively.
In Tables 3 to 6, the "reference amount" indicates the content of γ-aminobutyric acid originally contained in the live germ.
【表３】 [Table 3]
【表４】 [Table 4]
【表５】 [Table 5]
【表６】 表３〜表６に示すように、実施例１〜実施例３の各試料
は、富化量が比較例の試料よりも多く、いずれも比較例
の試料と比べて高いγ−アミノ酪酸の富化率となった。
これにより、米胚芽を脱脂する場合に、γ−アミノ酪酸
の富化を阻害することなく、逆に促進していることが判
る。また、表４の結果から、抽出温度は、20℃〜30℃程
度のときγ−アミノ酪酸の富化が最も高いことが判る。
表５による結果からは、３０℃で抽出する場合の抽出時
間は、４時間以内が望ましいことが判る。表６による結
果からは、３０℃で２時間抽出する場合の抽出回数は、
２回以上が望ましいことが判る。[Table 6] As shown in Tables 3 to 6, each of the samples of Examples 1 to 3 has a higher enrichment amount than the sample of the comparative example, and the enrichment amount of γ-aminobutyric acid is higher than that of the sample of the comparative example. Conversion rate.
This indicates that the rice germ is defatted and promoted without inhibiting the enrichment of γ-aminobutyric acid. In addition, from the results in Table 4, it can be seen that the enrichment of γ-aminobutyric acid is highest when the extraction temperature is about 20 ° C. to 30 ° C.
From the results shown in Table 5, it can be seen that the extraction time when extracting at 30 ° C. is preferably within 4 hours. From the results according to Table 6, the number of extractions when extracting at 30 ° C. for 2 hours is as follows:
It turns out that two or more times are desirable.
【００２２】(風味の評価)次に、前記実施例１〜実施例
３と比較例で得られた試料について、香りと味を評価し
た。評価は、試料作成から5日経過後に行い、また、試
料を焙煎したものについても同様に評価した。結果を表
７に示す。 表７中、「○」は最良、「△」は良好、
「▲」は不快を表す。(Evaluation of Flavor) Next, the samples obtained in Examples 1 to 3 and Comparative Example were evaluated for aroma and taste. The evaluation was performed 5 days after the preparation of the sample, and the roasted sample was also evaluated in the same manner. Table 7 shows the results. In Table 7, “○” is the best, “△” is good,
“▲” indicates discomfort.
【表７】 表７に示すように、実施例１〜実施例３の場合、比較例
に比べいずれも良好な結果が得られた。特に、脱脂した
ものを焙煎することにより生胚芽を焙煎したものより風
味が増した。[Table 7] As shown in Table 7, in each of Examples 1 to 3, good results were obtained as compared with Comparative Examples. In particular, roasting the defatted one increased the flavor as compared to the roasted raw germ.
【００２３】(臨界抽出法による脱脂)前記実施例１〜実
施例３では、抽出溶剤としてn-ヘキサンを用いて原料米
胚芽の脱脂を行ったが、他の方法として、臨界状態の二
酸化炭素を抽出溶剤として用いて脱脂を行うことも可能
である。例えば、米胚芽500gに40℃、220kg/cm平方の超
臨界状態の二酸化炭素を混合して油分の抽出を行うか、
また、米胚芽500gに30℃、220kg/cm平方の亜臨界状態の
二酸化炭素を混合して抽出を行い脱脂米胚芽を得る。な
お脱脂米胚芽にγ−アミノ酪酸を富化する工程は、前述
した実施例１〜実施例３と同様な操作で行うことができ
る。臨界抽出法により原料胚芽の脱脂を行う場合、抽出
に使用した溶媒(二酸化炭素)を脱脂胚芽から除去する方
法は加熱除去法によらずに、40℃以下の温度で抽出装置
の圧力を常圧に戻すだけで、使用した溶媒を原料胚芽か
ら除去することができる。その結果、熱に弱い脱炭酸酵
素が失活しない利点がある。(Degreasing by Critical Extraction Method) In Examples 1 to 3, the raw rice germ was degreased using n-hexane as an extraction solvent. It is also possible to perform degreasing using an extraction solvent. For example, 500 g of rice germ is mixed with carbon dioxide in a supercritical state at 40 ° C. and 220 kg / cm 2 to extract oil or
Moreover, defatted rice germ is obtained by mixing 500 g of rice germ with carbon dioxide in a subcritical state of 220 kg / cm 2 at 30 ° C. The step of enriching defatted rice germ with γ-aminobutyric acid can be performed by the same operation as in Examples 1 to 3 described above. When the raw material germ is defatted by the critical extraction method, the method of removing the solvent (carbon dioxide) used for the extraction from the defatted germ is not by the heat removal method, but the pressure of the extraction device is set to normal pressure at a temperature of 40 ° C or less The used solvent can be removed from the raw material germ only by returning to. As a result, there is an advantage that the heat-sensitive decarboxylase is not deactivated.
【００２４】[0024]
【発明の効果】以上説明したように、本発明の脱脂食品
素材によれば、米胚芽、胚芽を含む米糠、胚芽米、小麦
胚芽、および小麦胚芽を含む麸のうち少なくとも１種の
脂質をn-ヘキサンで抽出分離してなる脱脂物に所定の条
件下でγ−アミノ酪酸を富化し、かつ素材中の遊離脂肪
酸の含有量を大幅に低下させるようにしたため、次のよ
うな種々の効果を得ることができる。 (a)風味が大幅に向上し、食品素材としての応用範囲が
広がる。 (b)脱脂することにより米胚芽等の保存性が向上し、γ
−アミノ酪酸富化の際の水浸漬を効率よく大量に行え
る。 (c)高い脂質を含んでいる米胚芽等を低脂質食品とする
ことができる。 (d)脱脂することにより重量当たりのγ−アミノ酪酸の
富化量が向上するため、より高濃度のγ−アミノ酪酸を
含む食品素材を提供することができる。As described above, according to the defatted food material of the present invention, at least one lipid selected from the group consisting of rice germ, rice bran containing germ, germ rice, wheat germ, and wheat germ containing n -The defatted product obtained by extraction and separation with hexane is enriched in γ-aminobutyric acid under predetermined conditions, and the content of free fatty acids in the raw material is significantly reduced. Obtainable. (a) The flavor is greatly improved, and the range of application as a food material is expanded. (b) Preservation of rice germ etc. is improved by defatting, γ
-A large amount of water immersion can be performed efficiently when enriching aminobutyric acid. (c) Rice germ or the like containing high lipids can be used as a low-lipid food. (d) Since the amount of γ-aminobutyric acid enriched per weight is improved by defatting, a food material containing a higher concentration of γ-aminobutyric acid can be provided.
【図１】抽出温度とγ−アミノ酪酸量との関係を示す特
性図である。FIG. 1 is a characteristic diagram showing a relationship between an extraction temperature and an amount of γ-aminobutyric acid.
【図２】抽出時間とγ−アミノ酪酸量との関係を示す特
性図である。FIG. 2 is a characteristic diagram showing a relationship between an extraction time and an amount of γ-aminobutyric acid.
【図３】抽出回数とγ−アミノ酪酸量との関係を示す特
性図である。FIG. 3 is a characteristic diagram showing the relationship between the number of extractions and the amount of γ-aminobutyric acid.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 堀野 俊郎 広島県福山市北吉津町３丁目６番12−５号 (72)発明者 村上 太郎 愛知県一宮市北方町北方字沼田一番地 オ リザ油化株式会社内 (72)発明者 中川 紀代司 愛知県一宮市北方町北方字沼田一番地 オ リザ油化株式会社内 (72)発明者 村井 弘道 愛知県一宮市北方町北方字沼田一番地 オ リザ油化株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Toshiro Horino 3-6-12-5 Kitayoshitsu-cho, Fukuyama City, Hiroshima Prefecture (72) Inventor Taro Murakami Numata Ichibanchi, Kitakata-cho, Aichi Prefecture Oriza Oil Incorporated company (72) Inventor Kiyoji Nakagawa Numata Ichibanchi, northern part of Kitakata-cho, Ichinomiya-shi, Aichi Orisa Yuka Incorporated (72) Inventor Hiromichi Murai Northern Numata district, northern part of Kitagata-cho, Aichi Yuka Co., Ltd.
Claims (2)
胚芽、および小麦胚芽を含む麸のうち少なくとも１種の
脂質をn-ヘキサンで抽出分離してなる脱脂物を、pH2.5
〜7.5かつ50℃以下の条件で水に浸漬して得られるγ−
アミノ酪酸を富化した脱脂食品素材。1. A defatted product obtained by extracting and separating at least one lipid from rice germ, rice bran containing germ, germ rice, wheat germ, and wheat germ containing n-hexane with pH 2.5.
Γ- obtained by immersion in water under conditions of ~ 7.5 and 50 ° C or less
A defatted food material enriched in aminobutyric acid.
胚芽、および小麦胚芽を含む麸のうち少なくとも１種の
脂質を亜臨界ないし超臨界状態の二酸化炭素で抽出分離
してなる脱脂物を、pH2.5〜7.5かつ50℃以下の条件で水
に浸漬して得られるγ−アミノ酪酸を富化した脱脂食品
素材。2. A defatted product obtained by extracting and separating at least one lipid from rice germ, rice bran containing germ, germ rice, wheat germ, and wheat germ containing wheat with subcritical or supercritical carbon dioxide. Is a defatted food material enriched in [gamma] -aminobutyric acid obtained by immersion in water under conditions of pH 2.5 to 7.5 and 50 [deg.] C. or lower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7275953A JP2810993B2 (en) | 1995-10-24 | 1995-10-24 | Defatted food material enriched in γ-aminobutyric acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7275953A JP2810993B2 (en) | 1995-10-24 | 1995-10-24 | Defatted food material enriched in γ-aminobutyric acid |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09107920A true JPH09107920A (en) | 1997-04-28 |
| JP2810993B2 JP2810993B2 (en) | 1998-10-15 |
Family
ID=17562732
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7275953A Expired - Lifetime JP2810993B2 (en) | 1995-10-24 | 1995-10-24 | Defatted food material enriched in γ-aminobutyric acid |
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| Country | Link |
|---|---|
| JP (1) | JP2810993B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010044190A (en) * | 2000-12-30 | 2001-06-05 | 오석흥 | Improvement effect of diets supplemented with Chinese cabbage having a high concentration of GABA on lipid metabolism and liver function of rats administered with ethanol chronically |
| JP2002281922A (en) * | 2001-03-29 | 2002-10-02 | Hayashibara Biochem Lab Inc | METHOD FOR PRODUCING FOOD MATERIAL WITH INCREASED gamma- AMINOBUTYRIC ACID CONTENT |
| JP2005034808A (en) * | 2003-07-18 | 2005-02-10 | Hyogo Prefecture | Continuous treatment apparatus using subcritical or supercritical water and hydrolysate of organic material obtained using the same |
| JP2006014732A (en) * | 2004-05-31 | 2006-01-19 | Mitsuwa Foods Kk | METHOD FOR PRODUCING WHEAT GERM HIGHLY CONTAINING gamma-AMINOBUTYRIC ACID AND WHEAT FLOUR MIXED WITH THE SAME |
| KR20120018841A (en) * | 2010-08-24 | 2012-03-06 | 세종대학교산학협력단 | Preparing method of hypoallergenic rice protein extract and hypoallergenic rice protein extract by the same |
| JP2014005440A (en) * | 2012-05-30 | 2014-01-16 | Central Research Institute Of Electric Power Industry | Fat extraction method |
| CN112205511A (en) * | 2020-10-09 | 2021-01-12 | 黑龙江省科学院大庆分院 | Preparation method of gamma-aminobutyric acid-rich germinated polypeptide powder |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0725779A (en) * | 1993-06-25 | 1995-01-27 | Yakurigaku Chuo Kenkyusho:Kk | Lipase inhibitor derived from embryo bud of defatted rice |
| JPH07213252A (en) * | 1994-02-01 | 1995-08-15 | Norin Suisansyo Chugoku Nogyo Shikenjo | Food material enriched with gamma-amino acid and production of gamma-amino acid |
-
1995
- 1995-10-24 JP JP7275953A patent/JP2810993B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0725779A (en) * | 1993-06-25 | 1995-01-27 | Yakurigaku Chuo Kenkyusho:Kk | Lipase inhibitor derived from embryo bud of defatted rice |
| JPH07213252A (en) * | 1994-02-01 | 1995-08-15 | Norin Suisansyo Chugoku Nogyo Shikenjo | Food material enriched with gamma-amino acid and production of gamma-amino acid |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010044190A (en) * | 2000-12-30 | 2001-06-05 | 오석흥 | Improvement effect of diets supplemented with Chinese cabbage having a high concentration of GABA on lipid metabolism and liver function of rats administered with ethanol chronically |
| JP2002281922A (en) * | 2001-03-29 | 2002-10-02 | Hayashibara Biochem Lab Inc | METHOD FOR PRODUCING FOOD MATERIAL WITH INCREASED gamma- AMINOBUTYRIC ACID CONTENT |
| JP2005034808A (en) * | 2003-07-18 | 2005-02-10 | Hyogo Prefecture | Continuous treatment apparatus using subcritical or supercritical water and hydrolysate of organic material obtained using the same |
| JP4664580B2 (en) * | 2003-07-18 | 2011-04-06 | 兵庫県 | Continuous processing equipment using subcritical water or supercritical water |
| JP2006014732A (en) * | 2004-05-31 | 2006-01-19 | Mitsuwa Foods Kk | METHOD FOR PRODUCING WHEAT GERM HIGHLY CONTAINING gamma-AMINOBUTYRIC ACID AND WHEAT FLOUR MIXED WITH THE SAME |
| KR20120018841A (en) * | 2010-08-24 | 2012-03-06 | 세종대학교산학협력단 | Preparing method of hypoallergenic rice protein extract and hypoallergenic rice protein extract by the same |
| JP2014005440A (en) * | 2012-05-30 | 2014-01-16 | Central Research Institute Of Electric Power Industry | Fat extraction method |
| CN112205511A (en) * | 2020-10-09 | 2021-01-12 | 黑龙江省科学院大庆分院 | Preparation method of gamma-aminobutyric acid-rich germinated polypeptide powder |
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| Publication number | Publication date |
|---|---|
| JP2810993B2 (en) | 1998-10-15 |
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Free format text: JAPANESE INTERMEDIATE CODE: R350 |
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| EXPY | Cancellation because of completion of term |