TWI430754B - Process for producing γ-aminobutyric acid-rich material - Google Patents
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本發明涉及一種使用木瓜果實榨汁液、破碎液或提取液製造γ -胺基丁酸高含有物的方法、及其組合物和含有它的飲食品。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.
木瓜是原產於熱帶的果實，其為富含維生素C，還含有維生素A、鉀等的熱帶果實。Papaya is a tropical fruit that is rich in vitamin C and contains tropical fruits such as vitamins A and potassium.
在日本沖繩等地廣泛出產木瓜。在木瓜中含有各種酶，將這些酶提取出來，已使用於諸多健康食品或減肥食品等中。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.
應稱之為木瓜酶的代表酶是木瓜蛋白酶(papain)，木瓜蛋白酶具有蛋白質分解作用，促進消化，該作用被活用，被廣泛應用於減肥食品等中。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.
此外，木瓜具有優良的鎮痛作用或抗菌、抗炎症作用等，也被用作外用藥。In addition, papaya has excellent analgesic action or antibacterial and anti-inflammatory effects, and is also used as a topical drug.
並且，因為能分解血液中的膽固醇，正在期待用於改善高血脂病或糖尿病等症狀。Further, since it can decompose cholesterol in the blood, it is expected to be used to ameliorate symptoms such as hyperlipidemia or diabetes.
但是，可直接食用的黃色的成熟木瓜果實中木瓜蛋白酶減少，因此為了有效地攝取木瓜蛋白酶，最好將青的木瓜炒著吃，涼拌等。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.
在食物增補劑等中之從青木瓜提取木瓜蛋白酶的製品，已有很多被市售。Many products for extracting papain from green papaya in food supplements and the like have been commercially available.
γ -胺基丁酸(GABA)是天然存在的胺基酸的一種，廣泛存在於自然界的無脊椎動物到脊椎動物、植物中，因其 在降血壓、精神穩定等方面的作用而備受矚目。 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. .
其被發現於1950年。是從哺乳類的腦提取液中被發現，其後發現在腦髓或延髓中大量含有，明確為作為抑制系的神經傳遞物質起作用，對於腦血液流動的活化等是有用的。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.
在日本，在昭和59年左右，在當時農水省茶業試驗場(現在是獨立行政法人蔬菜茶業研究所)中記載了由津志田等人著手進行富化GABA的茶的開發。成功製造了用氮氣處理6~10小時，兒茶酸或咖啡因成分的含量沒有變動，麩胺酸幾乎全變成GABA的新型的茶。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.
並且，在平成6年的農水省中國農業試驗場的森、堀野等人致力於從米糠(含胚芽)生產GABA，開發出源于米胚芽的GABA富集原料，然後添加GABA，進行提高生理活性作用的食品原料的開發，在茶或米以及健康食品等方面正在推廣應用。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.
迄今為止報導的γ -胺基丁酸(GABA)的主要生理活性作用是改善大腦的血液循環、降低血壓、穩定精神、促進腎．肝功能活性、促進烷醇代謝的作用、除臭等。並且，還期待對於大腸癌症有抑制作用。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.
已知γ -胺基丁酸含於糙米、茶、部分蔬菜、水果等食品中，但是其含量較低，要攝取得到上述功能的有效量是困難的。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.
因此，正在研究各種提高食品中γ -胺基丁酸含量的方法。Therefore, various methods for improving the content of γ -aminobutyric acid in foods are being studied.
作為提高食品中γ -胺基丁酸含量的方法，有在食品 中接種具有γ -胺基丁酸生成能力的微生物，或者利用食品具有的酶來提高γ -胺基丁酸的含量的方法。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.
並且，還有將經由微生物生產的粉末化γ -胺基丁酸添加到食品中的方法。Further, there is a method of adding powdered γ -aminobutyric acid produced by microorganisms to a food.
例如公知的有將茶(日本特許第3038373號)、發芽糙米(日本特開平7-213252)、糙米胚芽(日本特開2000-201651)、或乳酸菌(日本特開平7-227245)、酵母或小球藻(日本特開平9-238650)或紅麯黴(日本特開平10-165191)等微生物中含有的γ -胺基丁酸濃縮，或在這些生物中加入麩胺酸或其鹽類，利用各個生物具有的酶，經由酶反應生成γ -胺基丁酸的方法。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.
酶反應的原理是麩胺酸經由作為酶的麩胺酸脫羧酶脫碳酸，轉變成γ -胺基丁酸。本酶的存在，公知在包括人在內的動物和微生物、植物的各種生物中廣泛地存在。作為已知的商品，市售的有γ -胺基丁酸(GABA)茶或發芽米、巧克力等各種食品。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.
專利文獻Patent literature
(專利文獻1)日本特許第3038373號公報(Patent Document 1) Japanese Patent No. 3083733
(專利文獻2)日本特開平7-213252號公報(Patent Document 2) Japanese Patent Laid-Open No. Hei 7-213252
(專利文獻3)日本特開2000-201651號公報(Patent Document 3) Japanese Patent Laid-Open Publication No. 2000-201651
(專利文獻4)日本特開平7-227245號公報(Patent Document 4) Japanese Patent Laid-Open No. Hei 7-227245
(專利文獻5)日本特開平9-238650號公報(Patent Document 5) Japanese Patent Publication No. 9-238650
(專利文獻6)日本特開平10-165191號公報(Patent Document 6) Japanese Patent Laid-Open No. Hei 10-165191
但是，即使利用各種食品，要充分攝取能期待其生理 作用的γ -胺基丁酸，必須吃大量的食品，消費者的負擔也增加。特別是在添加、混合到其他食品中時，進一步要求必須提高γ -胺基丁酸的含量。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.
並且，添加麩胺酸或其鹽時，會產生食品的味道發生變化，或者麩胺酸和還原糖(糖)引起胺基羰基反應，會變色等，失去食品原來的味道等問題。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.
另一方面，在木瓜中含有各種各樣的酶，提取這些酶，在健康食品或減肥食品等中也大量使用，但是沒有木瓜作原料生成γ -胺基丁酸的方法。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.
又，如上所示，作為提高食品中γ -胺基丁酸含量的方法，Further, as described above, as a method of increasing the content of γ -aminobutyric acid in food,
1)在食品中接種具有γ -胺基丁酸生成能力的微生物，使之發酵。1) A microorganism having a γ -aminobutyric acid generating ability is inoculated into a food to be fermented.
2)經由食品所具有的酶和麩胺酸作用生成γ -胺基丁酸。2) γ -aminobutyric acid is produced by the action of an enzyme possessed by food and glutamic acid.
這兩種方法分別單獨使用，但是不能同時具有微生物的γ -胺基丁酸生成能力和經由食品的酶增產γ -胺基丁酸的能力、且有效地活用。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.
本發明是基於上述問題提出的，提供一種能有效活用含有各種酶的木瓜，經由具有γ -胺基丁酸生成能力的乳酸菌發酵能有效地增產γ -胺基丁酸的高γ -胺基丁酸含有物的製造方法，以及其含有物、含有它們的飲食品。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.
本發明通過下述手段能解決上述課題。The present invention can solve the above problems by the following means.
本發明申請專利範圍第1項是一種高γ-胺基丁酸含 有物的製造方法，其係藉由在於在木瓜果實榨汁液中加入麩胺酸或其鹽或它們的含有物，以乳酸菌加以發酵之高γ-胺基丁酸含有物的製造方法，其特徵為乳酸菌係短乳桿菌(Lactobacillus brevis )NBRC 12005，而相對於木瓜果實榨汁液100質量份，以乾燥體菌質量添加0.005~10質量份，所添加之麩胺酸或其鹽或此等之含有物之量為相對於木瓜果實榨汁液之0.1~5質量%，發酵時間為48小時至96小時。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.
該木瓜果實榨汁液是將木瓜的果實清洗後，用壓榨機等榨汁處理，過濾分離液狀物後的產品。作為壓榨處理的前處理，可以適時進行剁碎或破碎，脫水處理。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.
並且，木瓜可以是保留果皮進行榨汁，也可以削除果皮進行榨汁。Moreover, papaya can be used to preserve the peel for juice extraction, or to remove the peel for juice extraction.
該麩胺酸、它的鹽沒有特別限制，例如能使用麩胺酸鈉、麩胺酸鉀、麩胺酸鹽酸鹽等。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.
該乳酸菌發酵中使用的乳酸菌，係分類為乳酸桿菌屬(Lactobacillus)的乳酸菌。The lactic acid bacteria used in the fermentation of the lactic acid bacteria are classified into lactic acid bacteria of the genus Lactobacillus.
另外，上述乳酸菌可以單獨使用，也可以多種乳酸菌組合使用。Further, the above lactic acid bacteria may be used singly or in combination of a plurality of lactic acid bacteria.
本發明中，使用乳酸菌進行發酵的話，獲得的發酵物是具有酶阻害活性和抗氧化活性中至少一種活性的產品。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.
作為這裏所稱的酶阻害活性，例如有酪胺酸酶阻害活性、脂肪酶阻害活性、葡糖苷酶阻害活性(例如α-葡糖苷酶阻害活性)、彈性蛋白酶阻害活性。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.
並且，作為這裏所稱的抗氧化活性，例如有超氧化歧 化酶活性(SOD活性)。Also, as the antioxidant activity referred to herein, for example, there is superoxide dismutation. Enzyme activity (SOD activity).
進行發酵時，相對於100質量份木瓜榨汁液，乳酸菌以乾燥菌體重量計為0.005~10質量份，更佳為添加0.01~5.0質量份。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.
並且，為了促進乳酸菌的發酵，也可以添加乳酸菌代謝性的糖。當然，也可以添加用於促進發酵和賦予發酵物甜味的糖。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.
添加糖時，其種類沒有特別限制，較佳是能用於乳酸菌的生育或發酵的糖，例如較佳添加蔗糖、葡萄糖、果糖、麥芽糖等。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.
當然，這裏列舉的糖也可以和其他糖一起添加。添加糖的量較佳以該糖分和木瓜的糖分合計為約1~6質量%的量添加。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.
乳酸發酵從抑制抗壞血酸的分解的觀點考慮，較佳在厭氧性條件下進行。厭氧性條件例如是經由在發酵槽內加入木瓜或其破碎物後，脫氣或密封發酵槽，用氮氣、二氧化碳等氣體充滿或通過減壓，或它們的組合來獲得。並且，在厭氧條件下進行發酵，獲得的發酵物的風味也好。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.
乳酸發酵的條件沒有特別限制。發酵溫度通常是在4℃~50℃下進行。發酵時間可以根據發酵溫度適宜設定，在20℃~50℃下進行發酵時，較佳為12小時~96小時，更佳為24小時~96小時。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.
進而，為了改善味道，在4℃~10℃下進行低溫發酵時，從抗壞血酸等木瓜中所含成分的損失考慮，較佳為5~14天。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.
乳酸發酵可以加入糖來停止發酵。作為這樣的糖，能列舉有糖醇(例如山梨糖醇)、寡糖(例如麥芽寡糖、殼寡糖、果寡糖)等。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).
這樣的寡糖具有調理腸的作用、預防蛀牙的效果，能賦予獲得的發酵物功能性。Such an oligosaccharide has an effect of regulating the intestine, an effect of preventing tooth decay, and imparting functionality to the obtained fermented product.
乳酸發酵不僅要吸收木瓜中的成分，生成有機酸或寡糖等有用成分，因為發酵物能維持較低的pH值，還能防止其他雜菌的繁殖。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.
並且，因為添加了乳酸菌，能獲得風味的改善或腸調節的作用、酶阻害作用等生理活性高的木瓜發酵物。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.
並且，在木瓜果實中，除了木瓜蛋白酶以外，還平衡地含有能提高心臟機能和腎臟機能的木瓜鹼、能抑制成人疾病或皮膚疾病、咳嗽、痰、哮喘的皂角苷或抑制癌的丹寧，或雙歧桿菌的增殖促進物質，或維生素、礦物質、膳食纖維等。木瓜的維生素C具有耐熱性強，在150℃下加熱15分鐘也不分解，長期保存不受破壞的特徵。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.
麩胺酸的添加可以以賦予香味的合適量原樣添加麩胺酸，也可以如麩胺酸鈉這樣的調味品或酵母提取物(酵母提取物；酵母菌體的自消化物提取出來的水溶性提取物)等，以含有其的調味品的形態加入。酵母提取物是市售品(DIFCO社等)或自己製備的都可以。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.
麩胺酸或其鹽或它們的含有物的添加量較佳為0.1~20.0質量%，更佳為0.1~5.0質量%，又更佳為2質量%。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.
並且，本發明之申請專利範圍第2項涉及一種高γ- 胺基丁酸含有物的製造方法，其特徵在於使用木瓜果實破碎液代替上述木瓜果實榨汁液。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.
該木瓜果實破碎液是將木瓜果實剁碎成適度大小後，用絞肉機等破碎裝置破碎得到的破碎液。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.
並且，本發明之申請專利範圍第3項涉及一種高γ-胺基丁酸含有物的製造方法，其特徵在於使用木瓜果實提取液代替上述木瓜果實榨汁液，該木瓜果實提取液係將木瓜果實剁碎成適度大小後，浸漬在水、熱水、醋、醇等溶劑中，將木瓜的成分溶解於溶劑者。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.
該木瓜果實提取物是將木瓜果實剁碎成適度大小後，浸漬在溶劑中，用溶劑溶解木瓜的成分的製品，作為溶劑能列舉有水、熱水、醋、醇等。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.
並且，本發明之申請專利範圍第4項涉及一種高γ-胺基丁酸含有物的製造方法，其特徵在於上述木瓜果實是青木瓜的果實。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.
該青木瓜是指木瓜未成熟的果實，在果皮變成黃色前的青色狀態下摘下來使用。The green papaya refers to the immature fruit of papaya, which is picked up in the cyan state before the peel turns yellow.
並且，本發明之申請專利範圍第5項要求一種通過上述製造方法獲得的高γ -胺基丁酸含有物。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.
本發明的高γ-胺基丁酸含有物是由上述製造的、含大量γ-胺基丁酸的組成物。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.
並且，本發明之申請專利範圍第6項要求保護一種含有上述高γ-胺基丁酸含有物的飲食品。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.
本發明的飲食品的特徵在於含有上述的γ-胺基丁酸高含量的組成物。The food or drink of the present invention is characterized by containing a high content of the above-mentioned γ-aminobutyric acid.
飲食品中的高γ-胺基丁酸含有物的含有量沒有特別限制，可以將高γ-胺基丁酸含有物本身作為飲食品，較佳換算成γ-胺基丁酸大致每1天的攝取量為20~100mg。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.
低於該範圍的話，有得不到期望效果的可能性，高於該範圍的話，還是有不能進一步改善效果的可能性。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.
高γ-胺基丁酸含有物在已有的飲食品中含有時，作為飲食品的基質沒有特別限制，例如較佳為麵條或糊等加工麵、火腿．香腸．漢堡等肉食加工食品、魚糕．竹輪等水產加工食品、各種蒸餾食品、奶油．奶粉．發酵乳等乳加工品、果凍．霜淇淋等甜點類、麵包類、點心類、調味品類等加工食品、和清涼飲料水、酒精類、果汁飲料、蔬菜汁飲料、乳飲料、碳酸飲料等飲料。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.
飲食品中含有的本發明的高γ-胺基丁酸含有物的形態沒有特別限制，可以使用飲料、糖果等液態物，藥片、顆粒、膠囊等粉末狀的物。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.
1)使用木瓜果實，能有效地增產γ-胺基丁酸。1) The use of papaya fruit can effectively increase γ-aminobutyric acid.
2)使用木瓜果實的乳酸菌發酵中，乳酸菌能有效地增產。2) In the fermentation of lactic acid bacteria using papaya fruit, lactic acid bacteria can effectively increase yield.
3)能提供一種新的γ-胺基丁酸的增產方法。3) A new method for increasing the yield of γ-aminobutyric acid can be provided.
4)能提供一種來自木瓜的高γ-胺基丁酸含量組成物。4) A high γ-aminobutyric acid content composition derived from papaya can be provided.
5)能提供含有木瓜的酶的γ-胺基丁酸組成物。5) A γ-aminobutyric acid composition capable of providing an enzyme containing papaya.
6)能提供一種同時具有乳酸菌的γ-胺基丁酸生產能力和經由木瓜的酶增產γ-胺基丁酸的能力之有效活用的高γ-胺基丁酸含有物的製造方法。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)能提供高γ-胺基丁酸含量的各種飲食品。7) Various foods and drinks which can provide high γ-aminobutyric acid content.
下面使用附圖來說明本發明的實施態樣。The embodiments of the present invention will be described below using the drawings.
第1圖是表示本發明所述γ-胺基丁酸高含量的木瓜發酵液的製造步驟之一個實施例的流程圖。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.
本實施例中，說明將未成熟的木瓜果實進行乳酸菌發酵，製造含大量γ-胺基丁酸的木瓜發酵液的方法。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)破碎處理S-1) crushing treatment
洗淨木瓜果實1，保留其果皮，用食品加工機破碎處理。Wash the papaya fruit 1, retain its peel, and crush it with a food processor.
S-2)壓榨處理S-2) Pressing
將破碎處理過的破碎液用榨汁裝置進行壓榨處理。The crushed and treated crushed liquid is subjected to a pressing treatment with a juice extracting device.
S-3)過濾處理S-3) Filtering
將壓榨處理過的壓榨液用100目的篩子過濾處理。The press-pressed press liquid was filtered through a 100-mesh sieve.
S-4)稀釋處理S-4) Dilution treatment
使用精製水稀釋過濾液到60%，得到木瓜壓榨液2。The filtrate was diluted to 60% with purified water to obtain papaya press 2 .
S-5)發酵處理S-5) Fermentation treatment
相對於100質量份的木瓜壓榨液2，添加乳酸菌3(0.1質量份)，以三種條件添加麩胺酸鈉4(不添加、1質量%、2質量%)，在30℃下發酵處理96小時。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. .
乳酸菌是使用Lactobacillus brevis NBRC 12005(短乳桿菌)。The lactic acid bacteria are Lactobacillus brevis NBRC 12005 ( Lactobacillus brevis ).
S-6)過濾處理S-6) Filtering
發酵結束後，用50目的篩子過濾處理，獲得γ-胺基丁酸高含量的木瓜發酵液。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.
第2圖是表示在木瓜壓榨液中添加麩胺酸鈉，使乳酸菌發酵時的乳酸菌數的變化的圖。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.
根據該圖，從發酵開始約48小時左右乳酸菌數達到峰值，然後幾乎維持一定。According to this figure, the number of lactic acid bacteria peaked about 48 hours from the start of fermentation, and then remained almost constant.
並且，在木瓜壓榨液中以上述三種條件添加麩胺酸鈉，用乳酸菌發酵後的γ-胺基丁酸量的測定結果表示如下。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.
如上述γ-胺基丁酸的測定結果所示，在木瓜榨汁液中添加麩胺酸鈉，通過乳酸菌發酵，γ-胺基丁酸能顯著增產。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.
並且，本發明的γ-胺基丁酸高含量的木瓜發酵液含有木瓜本來具有的各種酶，同時含有大量的γ-胺基丁酸，由此能將其添加到各種飲食品中，提供具有功能性的飲食品。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.
並且，本發明的γ-胺基丁酸高含量的木瓜發酵液中，根據需要可以含有各種成分。各種成分的含量可以考慮用途等任意決定。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.
作為該各種成分，例如能列舉有通常食品中添加的成分，具體的，有賦形劑、增量劑、結合劑、增粘劑(例如瓊脂)、乳化劑、潤滑劑、濕潤劑、懸浮劑、著色料(色素)、 食品添加劑、調味劑等。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.
當然，這些各種成分可以單獨含有，也可以組合含有。Of course, these various components may be contained singly or in combination.
上述各種成分的具體例子能列舉有蜂王膠、蜂膠、維生素類(A、B40群、C、D、E、K、葉酸、泛酸、維生素H、它們的衍生物等)、礦物質(鐵、鎂、鈣、鋅等)、硒、甲殼質．殼聚糖、卵磷脂、多酚(兒茶酸類、花色苷類、前花色素等縮合型鞣酸、沒食子丹寧等水解型鞣酸、類黃酮類、它們的衍生物等)、類胡蘿蔔素(番茄紅素、蝦青素、玉米黃質、黃體素等)、皂角苷(異黃酮、人參皂角苷、甘草酸等)、黃嘌呤衍生物(咖啡因等)、脂肪酸、胺基酸、蛋白質(骨膠原、彈性蛋白等)、粘多糖類(透明質酸、軟骨素、皮膚素、類肝素、肝素、角質素、它們的鹽等)、胺基糖(葡糖胺、乙醯基葡糖胺、半乳糖胺、乙醯基半乳糖胺、神經氨酸、乙醯基神經氨酸、己糖胺、它們的鹽等)、膳食纖維(難消化性糊精、海藻酸、胍爾豆膠、果膠、葡糖甘露聚糖等)、寡糖(異麥芽寡糖、環狀寡糖等)、磷脂及其衍生物(磷脂醯膽鹼、神經鞘髓磷脂、神經醯胺等)、含硫化合物(蒜鹼、絲平素(sepaen)、牛磺酸、麩胱甘肽、甲基磺醯基甲烷等)、糖醇、苯醌類(輔酶Q10等)、木酚素類(芝麻素等)、含有它們的動植物提取物、根菜類(薑黃、姜等)、麥嫩葉末等的稻科植物的綠葉、羽衣甘藍等十字花科植物的綠葉等。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.
進而，也可以將含有這些食品添加物的飲料，例如植物發酵果汁、蔬菜汁(例如人參果汁)、植物提取物、果汁等作為上述各種成分來使用，經由含有這些成分，能獲得功能性或營養價值高的飲料。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.
當然，作為上述各種成分，也可以添加調味劑。這裏所稱的調味劑的具體例子能列舉有砂糖、蜂蜜、山梨糖醇等甜味劑、烷醇、檸檬酸、蘋果酸、酒石酸等酸味劑和香料等。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.
本發明的組成物根據目的可以製備成各種形態來利用。例如作為食品等經口食用的組成物，能製成硬膠囊、軟膠囊等膠囊劑、藥片、丸劑、粉末(散劑)、顆粒、茶葉包、液體(飲料)、糊劑等本領域技術人員通常使用的形態。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.
進而，加工上述液體等，能製成果凍、果子露冰淇淋、凍優酪乳或霜淇淋。它們可以根據形狀或愛好直接食用，或溶解在冷水、開水、牛奶等中，或將成分泡出飲用。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‧‧‧木瓜果實1‧‧ ‧ Papaya fruit
2‧‧‧木瓜壓榨液2‧‧‧Papaya Press
3‧‧‧乳酸菌3‧‧‧Lactobacillus
4‧‧‧麩胺酸鈉4‧‧‧Sodium glutamate
5‧‧‧γ -胺基丁酸高含量的木瓜發酵液5‧‧‧ High-content papaya fermentation broth with γ -aminobutyric acid
S-1‧‧‧破碎處理S-1‧‧‧ broken treatment
S-2‧‧‧壓榨處理S-2‧‧‧Squeezing
S-3‧‧‧過濾處理S-3‧‧‧Filtering
S-4‧‧‧稀釋處理S-4‧‧‧Dilution
S-5‧‧‧發酵處理S-5‧‧‧ Fermentation
S-6‧‧‧過濾處理S-6‧‧‧Filtering
第1圖表示本發明中所述高γ-胺基丁酸含量的木瓜發酵液的製造步驟之一個實施例的流程圖。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.
第2圖表示在木瓜壓榨液中添加麩胺酸鈉後，乳酸菌發酵時的乳酸菌數變化的圖。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‧‧‧木瓜果實1‧‧ ‧ Papaya fruit
2‧‧‧木瓜壓榨液2‧‧‧Papaya Press
3‧‧‧乳酸菌3‧‧‧Lactobacillus
4‧‧‧麩胺酸鈉4‧‧‧Sodium glutamate
5‧‧‧γ -胺基丁酸高含量的木瓜發酵液5‧‧‧ High-content papaya fermentation broth with γ -aminobutyric acid
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| CN104432373B (en) * | 2014-11-19 | 2017-02-01 | 浙江科技学院 | Method for preparing GABA beverage employing lactobacillus fermentation on agrocybe cylindracea |
| CN105029429A (en) * | 2015-06-17 | 2015-11-11 | 青岛海百合生物技术有限公司 | Food additive enriched by gamma-aminobutyric acid and preparation method for food additive |
| CN106035792B (en) * | 2016-06-07 | 2020-11-17 | 昆明理工大学 | Pu' er tea paste rich in gamma-aminobutyric acid and preparation method thereof |
| CN106261420A (en) * | 2016-09-28 | 2017-01-04 | 云南农业大学 | Beverage containing leaf of Moringa and processing method thereof and application |
| CN107752039A (en) * | 2017-11-21 | 2018-03-06 | 常州市阿曼特化工有限公司 | A kind of preparation method of probiotics microbial inoculum |
| CN116555129B (en) * | 2023-07-11 | 2023-09-29 | 北京量化健康科技有限公司 | Lactobacillus gasseri BDUP, application and product thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1243101C (en) * | 2002-06-08 | 2006-02-22 | 江南大学 | Process for preparing food function factor gamma-amino-butyric acid |
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- 2009-09-11 TW TW98130637A patent/TWI430754B/en active
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| CN101838671A (en) | 2010-09-22 |
| TW201034584A (en) | 2010-10-01 |
| HK1147111A1 (en) | 2011-07-29 |
| CN101838671B (en) | 2014-06-11 |
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