JP2002281922A - Method for producing food material with increased content of γ-aminobutyric acid - Google Patents
Method for producing food material with increased content of γ-aminobutyric acidInfo
- Publication number
- JP2002281922A JP2002281922A JP2001095088A JP2001095088A JP2002281922A JP 2002281922 A JP2002281922 A JP 2002281922A JP 2001095088 A JP2001095088 A JP 2001095088A JP 2001095088 A JP2001095088 A JP 2001095088A JP 2002281922 A JP2002281922 A JP 2002281922A
- Authority
- JP
- Japan
- Prior art keywords
- food material
- aminobutyric acid
- crushed
- cereals
- food
- 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
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 177
- 235000013305 food Nutrition 0.000 title claims abstract description 168
- 239000000463 material Substances 0.000 title claims abstract description 112
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 84
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 84
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 49
- 235000013339 cereals Nutrition 0.000 claims abstract description 91
- 108091005804 Peptidases Proteins 0.000 claims abstract description 38
- 102000004190 Enzymes Human genes 0.000 claims abstract description 25
- 108090000790 Enzymes Proteins 0.000 claims abstract description 25
- 239000004365 Protease Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- 229940124277 aminobutyric acid Drugs 0.000 claims abstract description 11
- 230000000694 effects Effects 0.000 claims abstract description 10
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 3
- 102000035195 Peptidases Human genes 0.000 claims description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims description 24
- 235000009566 rice Nutrition 0.000 claims description 24
- 241000209140 Triticum Species 0.000 claims description 23
- 235000021307 Triticum Nutrition 0.000 claims description 21
- 235000013312 flour Nutrition 0.000 claims description 20
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 235000019419 proteases Nutrition 0.000 claims description 15
- 244000068988 Glycine max Species 0.000 claims description 14
- 239000007787 solid Substances 0.000 claims description 13
- 235000021329 brown rice Nutrition 0.000 claims description 8
- 244000005700 microbiome Species 0.000 claims description 8
- 235000019833 protease Nutrition 0.000 claims description 4
- 235000011868 grain product Nutrition 0.000 claims description 2
- 235000021067 refined food Nutrition 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 3
- 239000002994 raw material Substances 0.000 abstract description 13
- 230000003203 everyday effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 26
- 229940088598 enzyme Drugs 0.000 description 23
- 239000000796 flavoring agent Substances 0.000 description 22
- 235000019634 flavors Nutrition 0.000 description 22
- 240000007594 Oryza sativa Species 0.000 description 21
- 235000008429 bread Nutrition 0.000 description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 230000002354 daily effect Effects 0.000 description 12
- 235000012149 noodles Nutrition 0.000 description 12
- 239000007858 starting material Substances 0.000 description 12
- 241000196324 Embryophyta Species 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 8
- 201000010099 disease Diseases 0.000 description 8
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 8
- 206010020772 Hypertension Diseases 0.000 description 7
- 208000024891 symptom Diseases 0.000 description 7
- 240000008042 Zea mays Species 0.000 description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 6
- 235000014510 cooky Nutrition 0.000 description 6
- 235000005822 corn Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 240000005979 Hordeum vulgare Species 0.000 description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 5
- 235000015927 pasta Nutrition 0.000 description 5
- 235000020985 whole grains Nutrition 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 235000007238 Secale cereale Nutrition 0.000 description 4
- 230000002411 adverse Effects 0.000 description 4
- 229940024606 amino acid Drugs 0.000 description 4
- 235000015895 biscuits Nutrition 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 4
- 239000011541 reaction mixture Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 229940079919 digestives enzyme preparation Drugs 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 210000001519 tissue Anatomy 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- 102000002704 Leucyl aminopeptidase Human genes 0.000 description 2
- 108010004098 Leucyl aminopeptidase Proteins 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 125000000896 monocarboxylic acid group Chemical group 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000012264 purified product Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000011343 solid material Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- AXZJHDNQDSVIDR-NSHDSACASA-N 4178-93-2 Chemical compound CC(C)C[C@H](N)C(=O)NC1=CC=C([N+]([O-])=O)C=C1 AXZJHDNQDSVIDR-NSHDSACASA-N 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 244000063299 Bacillus subtilis Species 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 102000009127 Glutaminase Human genes 0.000 description 1
- 108010073324 Glutaminase Proteins 0.000 description 1
- 206010019196 Head injury Diseases 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 101710121003 Oxygen-evolving enhancer protein 3, chloroplastic Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 210000004102 animal cell Anatomy 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000133 brain stem Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- 230000031787 nutrient reservoir activity Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 235000019685 rice crackers Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000012461 sponges Nutrition 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000008371 tortilla/corn chips Nutrition 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
(57)【要約】
【課題】 最終製品の高コスト化を招くことなく日常的
な諸種の食品の主原料として広く利用することができ、
かつ、十分量のγ−アミノ酪酸の摂取を可能とする、γ
−アミノ酪酸含量を高めた食品素材の製造方法を提供す
る。
【解決手段】 穀類の破砕物の１種又は２種以上に、別
途調製された蛋白質分解酵素を共存させ、該酵素が活性
を発揮する条件下で該破砕物を保持する工程を含んでな
るγ−アミノ酪酸含量を高めた食品素材の製造方法を提
供することにより解決する。(57) [Summary] [Problem] It can be widely used as a main raw material for everyday various foods without increasing the cost of final products.
Γ-aminobutyric acid can be taken in a sufficient amount,
-To provide a method for producing a food material having an increased aminobutyric acid content. SOLUTION: This method comprises a step of coexisting one or more kinds of crushed cereals with a separately prepared protease and maintaining the crushed materials under conditions in which the enzyme exerts its activity. -To solve the problem by providing a method for producing a food material having an increased aminobutyric acid content.
Description
【０００１】[0001]
【発明の属する技術分野】本発明は新規な食品素材の製
造方法、詳細には、γ−アミノ酪酸含量を高めた食品素
材の新規な製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel method for producing a food material, and more particularly, to a novel method for producing a food material having an increased γ-aminobutyric acid content.
【０００２】[0002]
【従来の技術】γ−アミノ酪酸は、化学式Ｈ2ＮＣＨ2Ｃ
Ｈ2ＣＨ2ＣＯＯＨで表される動植物の生体内に存在する
アミノ酸の一種である。γ−アミノ酪酸は抑制性神経伝
達物質のひとつとして１９５０年代に同定され、その
後、その薬理的効果に対する関心が高まり、広く研究が
展開された。その結果、モリ、『ジャーナル・オブ・バ
イオケミストリー』、第４５巻、第１２号、９８５頁
（１９５８年）、高橋ら、『臨内小』、第１４巻、第４
号、５２７乃至５３２頁（１９５９年）、勝木ら、『総
合医学』、第１６巻、第３号、３４９乃至３５９頁（１
９５９年）、柴田、『脳と神経』、第１９巻、第３号、
２３１頁（１９６７年）などに見られるとおり、γ−ア
ミノ酪酸は、血圧上昇抑制作用、脳代謝促進作用、脳血
管障害の諸症状の改善作用、頭部外傷に伴う諸症状の改
善作用、筋萎縮性疾患の改善作用等の諸種の作用を示す
ことが明かとなっている。また、塚田、『日本医師会雑
誌』、第４２巻、第８号、５７１乃至５７９頁に記載さ
れているとおり、γ−アミノ酪酸は安全性の点において
も問題のないことが確認されている。BACKGROUND OF THE INVENTION γ-Aminobutyric acid has the chemical formula H 2 NCH 2 C
Is a type of amino acids present in H 2 CH vivo of animals and plants, represented by 2 COOH. [gamma] -Aminobutyric acid was identified as one of the inhibitory neurotransmitters in the 1950's, and since then its interest in pharmacological effects has increased and research has been widely conducted. As a result, Mori, "Journal of Biochemistry", Vol. 45, No. 12, p. 985 (1958), Takahashi et al., "Rinnai Kogaku", Vol. 14, No. 4,
No. 527-532 (1959); Katsuki et al., “Sogo Igaku,” Vol. 16, No. 3, 349-359 (1
959), Shibata, “Brain and Nervous System”, Vol. 19, No. 3,
As shown in page 231 (1967) and the like, γ-aminobutyric acid suppresses blood pressure elevation, promotes cerebral metabolism, ameliorates various symptoms of cerebrovascular disorder, ameliorates various symptoms associated with head injury, muscle It has been shown to exhibit various actions such as an action for improving atrophic disease. In addition, as described in Tsukada, “Journal of the Japan Medical Association”, Vol. 42, No. 8, pages 571 to 579, it has been confirmed that γ-aminobutyric acid has no problem in terms of safety. .
【０００３】以上のような作用故に、諸種の疾患、とり
わけ、生活習慣病と深く関わりのある高血圧症に対する
γ−アミノ酪酸の治療・予防効果に注目が集まり、十分
量のγ−アミノ酪酸の摂取に対する要望が斯界では高ま
っている。そして、この要望に応えるための方策が現在
までに広く検討されている。例えば、特開平７−２１３
２５２号公報には、米又は小麦の胚芽や麸（ふすま）を
所定の条件下で水に浸漬する工程を経て得られた、γ−
アミノ酪酸含量を高めた食品素材が開示されている。ま
た、特開平９−２３８６５０号公報には、グルタミン酸
及び／又はグルタミン酸ナトリウムに酵母を作用させる
ことを特徴とするγ−アミノ酪酸含量を高めた食品素材
の製造方法が開示されている。Due to the above-mentioned effects, attention has been focused on the therapeutic and preventive effects of γ-aminobutyric acid on various diseases, especially on hypertension, which is closely related to lifestyle-related diseases, and ingestion of a sufficient amount of γ-aminobutyric acid There is an increasing demand in the art. And measures to meet this demand have been widely studied to date. For example, JP-A-7-213
No. 252 discloses that a germ or a germ of rice or wheat is immersed in water under a predetermined condition.
Food materials with increased aminobutyric acid content are disclosed. Further, Japanese Patent Application Laid-Open No. 9-238650 discloses a method for producing a food material having an increased content of γ-aminobutyric acid, wherein a yeast is allowed to act on glutamic acid and / or sodium glutamate.
【０００４】以上のような従来の技術による食品素材
は、一般的な食品においては通常は主原料としては用い
られないものを始発材料としていることから、これを食
品に配合して利用する場合には、その食品の風味や食感
に影響を与えない範囲で少量を添加するに留めざるを得
ない。したがって、従来の技術による食品素材を、日常
食と同様に違和感なく利用でき、かつ、十分量のγ−ア
ミノ酪酸を摂取できる食品に加工することは必ずしも容
易ではない。また、従来の技術による食品素材を、例え
ば、錠剤などの形態でγ−アミノ酪酸補給用剤として利
用することも考えられるけれども、このような利用方法
は、医薬品を服用するような煩雑さを利用者に強いるこ
ととなる。[0004] The above-mentioned conventional food materials use starting materials that are not usually used as main raw materials in general foods. Must add only a small amount within a range that does not affect the flavor and texture of the food. Therefore, it is not always easy to process a food material according to the conventional technology into a food that can be used without feeling uncomfortable like a daily meal and that can ingest a sufficient amount of γ-aminobutyric acid. Further, although it is conceivable to use a food material according to the conventional technology as a γ-aminobutyric acid supplement in the form of, for example, a tablet, such a use method utilizes the complexity of taking a drug. To force others.
【０００５】[0005]
【発明が解決しようとする課題】本発明者等は、上記の
ような従来の技術の現状を踏まえると、十分量のγ−ア
ミノ酪酸を日常生活を送る上で無理なく摂取できるよう
にする方策の確立が急務であると考えた。しかしなが
ら、そのような方策の確立を目指した研究はこれまで一
切為されていない。SUMMARY OF THE INVENTION In view of the above-mentioned current state of the art, the present inventors have taken measures to ensure that a sufficient amount of γ-aminobutyric acid can be taken without difficulty in daily life. I thought it was urgent to establish. However, there has been no research aimed at establishing such measures.
【０００６】日常的に十分量のγ−アミノ酪酸を無理な
く摂取するための方策としては、例えば、工業的に製造
され、食品級に精製されたγ−アミノ酪酸を所望量添加
して製造した日常食の提供が考えられる。しかしなが
ら、このような精製されたγ−アミノ酪酸の添加は最終
製品の高コスト化を招き、結果として、日常的なγ−ア
ミノ酪酸の摂取の機会が制限されることになる。As a measure for reasonably ingesting a sufficient amount of γ-aminobutyric acid on a daily basis, for example, a desired amount of γ-aminobutyric acid industrially produced and purified to food grade is added. Provision of daily food is conceivable. However, the addition of such purified γ-aminobutyric acid results in an increase in the cost of the final product, and consequently limits the opportunity for daily γ-aminobutyric acid intake.
【０００７】斯かる状況に鑑み、本発明の課題は、最終
製品の高コスト化を招くことなく日常的な諸種の食品の
主原料として広く利用することができ、かつ、十分量の
γ−アミノ酪酸の摂取を可能とする、γ−アミノ酪酸含
量を高めた食品素材の製造方法を提供することにある。[0007] In view of such circumstances, an object of the present invention is to provide a γ-amino acid which can be widely used as a main raw material for everyday various foods without increasing the cost of the final product, and An object of the present invention is to provide a method for producing a food material with an increased γ-aminobutyric acid content, which allows for the ingestion of butyric acid.
【０００８】[0008]
【課題を解決するための手段】本発明者等は、上記の課
題を解決する手段を検討するにあたって、穀類が数多く
の食品において主原料のひとつとして広く利用されてい
ることに着目した。そして、穀類から、上記の課題を解
決しうる食品素材を得るための製造方法の確立を目指し
て鋭意研究した。具体的には、諸種の条件下で穀類を加
工し、得られた加工物のγ−アミノ酪酸含量を求めると
ともに、得られた加工物を食品に配合した際の、その風
味、食感について詳細に検討した。その結果、穀類の破
砕物に、別途調製された蛋白質分解酵素を共存させ、該
酵素が活性を発揮する条件下で該破砕物を保持するとい
う比較的単純な工程によって、γ−アミノ酪酸が顕著に
生成することが確認された。しかも、この工程を経て得
られた穀類の加工物は、小麦粉や米粉などといった従来
からの一般的な方法で調製された穀類の加工物と同様
に、諸種の食品の主原料のひとつとして広く利用するこ
とができ、これを主原料のひとつとして製造した食品
は、風味、食感ともに良好であり、日常食として全く違
和感なく利用できることも確認された。本発明は、以上
の本発明者等による独自の研究成果によって完成された
ものである。Means for Solving the Problems In studying means for solving the above problems, the present inventors have noticed that cereals are widely used as one of the main raw materials in many foods. And, they studied diligently with the aim of establishing a manufacturing method for obtaining food materials that can solve the above-mentioned problems from cereals. Specifically, cereals are processed under various conditions, the γ-aminobutyric acid content of the obtained processed product is determined, and the flavor and texture of the obtained processed product when mixed with food are described in detail. Was considered. As a result, γ-aminobutyric acid is remarkably produced by a relatively simple process in which a separately prepared proteinase is allowed to coexist with the crushed cereals and the crushed material is kept under conditions where the enzyme exerts its activity. It was confirmed to generate. Moreover, processed cereals obtained through this process are widely used as one of the main raw materials of various foods, similar to processed cereals prepared by conventional methods such as flour and rice flour. It was confirmed that the food produced using this as one of the main raw materials had good flavor and texture, and could be used as a daily food without any discomfort. The present invention has been completed based on the above-described unique research results of the present inventors.
【０００９】すなわち、本発明は、穀類の破砕物の１種
又は２種以上に、別途調製された蛋白質分解酵素を共存
させ、該酵素が活性を発揮する条件下で該破砕物を保持
する工程を含んでなる、γ−アミノ酪酸含量を高めた食
品素材の製造方法を提供することによって上記の課題を
解決するものである。[0009] That is, the present invention provides a step of allowing a separately prepared protease to coexist with one or more crushed cereals and maintaining the crushed material under conditions in which the enzyme exerts its activity. The object of the present invention is to solve the above-mentioned problem by providing a method for producing a food material having an increased content of γ-aminobutyric acid, comprising:
【００１０】[0010]
【発明の実施の形態】本発明は、γ−アミノ酪酸含量を
高めた食品素材の製造方法に関するものである。本発明
によるγ−アミノ酪酸含量を高めた食品素材の製造方法
（以下、単に「本発明の製造方法」又は「当該製造方
法」という場合がある。）は、穀類から選ばれる１種又
は２種以上の破砕物を始発材料として用いて、これを、
別途調製された蛋白質分解酵素の共存下、該酵素が活性
を発揮する条件下で保持する工程を含むことを特徴とす
る。本発明でいうγ−アミノ酪酸とは、化学式Ｈ2ＮＣ
Ｈ2ＣＨ2ＣＨ2ＣＯＯＨで表される化合物ならびにその
塩を意味する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention relates to a method for producing a food material having an increased content of γ-aminobutyric acid. The method for producing a food material having an increased content of γ-aminobutyric acid according to the present invention (hereinafter sometimes simply referred to as “the production method of the present invention” or “the production method”) is one or two selected from cereals. Using the above crushed material as the starting material,
In the presence of a separately prepared proteolytic enzyme, the method comprises a step of maintaining the enzyme under conditions in which the enzyme exerts its activity. The term &ggr; -aminobutyric acid as used in the present invention has the chemical formula H 2 NC
It means a compound represented by H 2 CH 2 CH 2 COOH and a salt thereof.
【００１１】本発明でいう穀類について以下述べると、
『丸善食品総合辞典』（丸善株式会社、平成１０年３月
２５日発行）、３９３頁、右欄では、穀類を「食糧・飼
料として利用されるイネ科作物の種子」であると定義し
た上で、「イネ科作物の種子を禾穀（かこく）類、マメ
科作物の種子を菽穀（しゅこく）類とよび、両者を穀類
とする場合もある」と記載されている。本発明でいう穀
類とは、上記の辞典でいう後者の定義にしたがって、食
糧・飼料として利用される禾穀類又は菽穀類に属する種
子全般を意味するものとする。因みに、禾穀類の具体例
としては、米、小麦、大麦、ライ麦、とうもろこしなど
が挙げられ、菽穀類の具体例としては、大豆、いんげん
豆、落花生、小豆などが挙げられる。[0011] The cereals in the present invention are described below.
Maruzen Foods Dictionary (Maruzen Co., Ltd., published on March 25, 1998), p. 393, right column defines cereals as "seeds of grass crops used as food and feed". It states that "the seeds of gramineous crops are called cereals, the seeds of legume crops are called cereals, and sometimes both are cereals." The cereals in the present invention are intended to mean all the seeds belonging to cereals or grains used as food and feed, according to the latter definition in the dictionary. Incidentally, specific examples of cereals include rice, wheat, barley, rye, corn, and the like, and specific examples of cereals include soybeans, green beans, peanuts, and red beans.
【００１２】また、本発明でいう穀類とは、上記の「食
糧・飼料として利用される」との定義にしたがって、そ
の可食部を含んでいる限り、未精穀の種子ならびに精穀
された種子を包含するものとする。禾穀類は一般に有胚
乳種子であり、その主たる可食部は胚乳である。菽穀類
は一般に無胚乳種子であり、その主たる可食部は子葉で
ある。したがって、本発明でいう穀類とは、禾穀類にお
いては、胚乳を含んでいる精穀された種子をも包含し、
菽穀類においては、子葉を含んでいる精穀された種子を
も包含する。また、本発明において穀類の名称の後に
「全粒」を付した用語（「小麦全粒」等）は、米を除い
て、植物体から単離されたままの状態の種子を意味す
る。米については、一般に、その精穀の度合いに応じて
分類して名称が付されており、本発明においてもその一
般的な分類にしたがうものとする。因みに本発明でいう
玄米とは、稲の籾から単離されたままの状態の米、胚芽
米とは、実質的に胚芽と胚乳からなる米、精白米とは、
実質的に胚乳のみからなる米をそれぞれ意味する。In addition, the cereals referred to in the present invention are unmilled seeds and crushed grains as long as they contain edible parts, in accordance with the definition of “used as food / feed”. Seeds shall be included. Cereals are generally endosperm seeds, the main edible part of which is endosperm. The cereals are generally endosperm-free seeds, the main edible part of which is cotyledon. Therefore, the cereals in the present invention, in cereals, also includes crushed seeds containing endosperm,
In cereals, it also includes crushed seeds containing cotyledons. Further, in the present invention, the term “whole grain” added to the name of the cereal (“whole wheat” etc.) means a seed as it is isolated from a plant except for rice. In general, rice is classified and given a name according to the degree of its grain, and the present invention also follows the general classification. By the way, brown rice as referred to in the present invention is rice in a state as isolated from rice paddy, germ rice is rice substantially consisting of germ and endosperm, and milled rice is
It means each rice consisting essentially of endosperm.
【００１３】本発明の製造方法においては、上記のよう
な穀類から適宜選ばれる１種又は２種以上の破砕物を始
発材料として用いる。斯かる破砕物は、目的とする穀類
を、ロール機を用いるなど通常の製粉の方法にしたがう
か、必要に応じて、目的とする穀類に加水した条件下
で、これを適宜の方法により破砕することにより得るこ
とができる。また、米粉、小麦粉、大麦粉、ライ麦粉、
コーングリッツ（とうもろこし胚乳の破砕物）、大豆粉
など一般に入手可能な穀粉を始発材料として利用するこ
ともできる。In the production method of the present invention, one or more crushed materials appropriately selected from cereals as described above are used as starting materials. Such a crushed product is obtained by subjecting the target cereal to a normal milling method such as using a roll mill, or, if necessary, crushing the target cereal by an appropriate method under the condition of being added to the target cereal. Can be obtained. Also, rice flour, flour, barley flour, rye flour,
Commonly available flour such as corn grits (crushed corn endosperm) and soy flour can also be used as the starting material.
【００１４】また、穀類の破砕物の調製に先立って、植
物体から単離されたままの状態の種子を水中で保持する
ことも有利に実施できる。この工程を追加することによ
り、本発明による製造方法におけるγ−アミノ酪酸の生
成量が向上する場合がある。ただし、穀類の水中での保
持は、穀類の発芽を促し、その結果、青臭みが生じるな
ど製品の風味に悪影響を及ぼしたり、製品への雑菌汚染
を招く場合もある。また、γ−アミノ酪酸含量の必要以
上の上昇は、穀類が本来有している蛋白質の過度の分解
につながり、結果として、製品の食感に関わる物理的性
状に悪影響を及ぼす場合もある。したがって、穀類の水
中での保持を行う場合には、比較的低温で、通常、０℃
を超え、かつ、３０℃以下、望ましくは、２５℃以下
で、比較的短時間、通常、３０分乃至２４時間、望まし
くは、１時間乃至１６時間程度の範囲で、最終製品の利
用形態・利用分野など目的に応じて行うのが望ましい。Prior to preparation of the crushed cereals, it is also advantageous to keep the seeds isolated from the plants in water. By adding this step, the production amount of γ-aminobutyric acid in the production method according to the present invention may be improved. However, keeping the cereal in water promotes germination of the cereal, which may adversely affect the flavor of the product, such as generating a blue smell, or may cause contamination of the product with various germs. In addition, an excessive increase in the content of γ-aminobutyric acid leads to excessive degradation of proteins inherent in cereals, and as a result, may adversely affect physical properties related to the texture of the product. Therefore, when holding cereals in water, the temperature is relatively low, usually 0 ° C.
Over 30 ° C., preferably 25 ° C. or less, in a relatively short time, usually in the range of 30 minutes to 24 hours, preferably in the range of 1 hour to 16 hours. It is desirable to carry out according to the purpose such as the field.
【００１５】以上のような穀類の破砕物は、いずれも本
発明の実施において始発材料として利用することができ
るけれども、以下に詳述する、個々の穀類の破砕物の特
性を踏まえた上で、本発明の製造方法による食品素材の
利用分野・利用形態など目的に応じて適宜選択される１
種又は２種以上の穀類の破砕物を用いるのが望ましい。Although any of the above-mentioned crushed cereals can be used as a starting material in the practice of the present invention, taking into account the characteristics of each crushed cereal as described in detail below, 1 which is appropriately selected according to the purpose such as the field of application and the use form of the food material by the production method of the present invention.
It is desirable to use a crushed seed or two or more cereals.
【００１６】禾穀類の胚乳は植物にとっての貯蔵成分、
例えば、澱粉や貯蔵蛋白質などを比較的多く含む。これ
に対して、その胚芽は植物の発芽に必要な成分、例え
ば、酵素類が比較的多く含まれ、この中には、本発明の
製造方法におけるγ−アミノ酪酸の生成に関わる酵素類
も通常は含まれる。本発明の製造方法における禾穀類の
胚乳の破砕物を始発材料として利用することは、本発明
の製造方法による食品素材が、風味、食感の点で、本発
明の課題を解決する特性を満足する上で不可欠である。
一方、胚芽を含んでいる禾穀類の破砕物を始発材料とし
て利用することは、本発明による食品素材のγ−アミノ
酪酸含量を高める上で有利である。したがって、禾穀類
のみを利用する場合には、胚芽を含んでいる種子の破砕
物、例えば、玄米、胚芽米、小麦全粒、大麦全粒、ライ
麦全粒、とうもろこし全粒などの破砕物の使用を基本と
し、これに、必要に応じて、胚乳の破砕物、例えば、米
粉、小麦粉、大麦粉、ライ麦粉、コーングリッツなどを
適宜組み合わせるのが望ましい。Cereal endosperm is a storage component for plants,
For example, it contains a relatively large amount of starch and storage protein. On the other hand, the germ contains components necessary for germination of a plant, for example, a relatively large amount of enzymes, among which enzymes related to the production of γ-aminobutyric acid in the production method of the present invention are usually Is included. The use of the crushed cereal endosperm as the starting material in the production method of the present invention allows the food material produced by the production method of the present invention to satisfy the characteristics to solve the problems of the present invention in terms of flavor and texture. Is essential in doing so.
On the other hand, using crushed cereals containing germ as a starting material is advantageous in increasing the γ-aminobutyric acid content of the food material according to the present invention. Therefore, when only cereals are used, the use of crushed seeds containing germ, such as brown rice, germ rice, whole wheat, whole barley, whole rye, whole corn, etc. It is desirable to appropriately combine a crushed endosperm product such as rice flour, wheat flour, barley flour, rye flour, corn grits, and the like, if necessary.
【００１７】菽穀類のほとんどの部分を占める子葉に
は、通常、貯蔵物質と酵素類とが含まれているので、菽
穀類の破砕物を始発材料とする場合、通常、最終製品の
風味、食感ならびにγ−アミノ酪酸含量の点で共に良好
な食品素材が得られる。また、菽穀類の破砕物を、禾穀
類の胚乳の破砕物と組み合わせて始発材料とすること
は、禾穀類の胚乳に由来する風味、食感を生かすととも
に、γ−アミノ酪酸含量の向上につながるので、目的に
応じて有利に実施できる。さらに、菽穀類、胚芽を含ん
でいる禾穀類、及び禾穀類の胚乳を組み合わせて利用す
ることも、目的に応じて有利に実施できる。[0017] Cotyledons, which occupy the most part of the grain, usually contain storage substances and enzymes. Therefore, when the starting material is a crushed grain, usually the flavor and food of the final product are used. Good food materials can be obtained both in terms of texture and γ-aminobutyric acid content. In addition, combining the crushed material of cereals with the crushed material of cereal endosperm as the starting material makes use of the flavor and texture derived from cereal endosperm and leads to an increase in γ-aminobutyric acid content Therefore, it can be implemented advantageously according to the purpose. Furthermore, it is possible to advantageously use a combination of a grain, a cereal containing germ, and a cereal endosperm according to the purpose.
【００１８】以上のとおり、本発明の実施においては、
上述したような穀類の破砕物から目的に応じて適宜選ば
れる１種又は２種以上が利用できるけれども、米、小
麦、大豆の破砕物は、従来の食品における使用頻度が比
較的高いので、本発明の製造方法による食品素材を違和
感なく食するという観点からは、米、小麦又は大豆の破
砕物を用いるのが比較的望ましい。また、下記の実施例
に示すとおり、穀類の種類によって、本発明の製造方法
に供したときのγ−アミノ酪酸の生成量は異なり、小麦
や大豆の破砕物からのγ−アミノ酪酸の生成量は、他の
穀類からの場合に比べて比較的高いので、より高含量で
γ−アミノ酪酸が含まれる食品素材の製造が望まれる場
合には、小麦及び／又は大豆の破砕物を始発材料とする
のが特に望ましい。As described above, in the implementation of the present invention,
One or two or more selected from the above-mentioned crushed cereals can be used depending on the purpose, but crushed rice, wheat and soybeans are relatively frequently used in conventional foods. It is relatively desirable to use crushed rice, wheat, or soybeans from the viewpoint of eating food materials by the production method of the present invention without discomfort. In addition, as shown in the following examples, the amount of γ-aminobutyric acid produced when subjected to the production method of the present invention varies depending on the type of cereal, and the amount of γ-aminobutyric acid produced from crushed wheat and soybeans Is relatively higher than that from other cereals, so if it is desired to produce a food material containing a higher content of γ-aminobutyric acid, crushed wheat and / or soybeans are used as starting materials. It is particularly desirable to
【００１９】本発明でいう、別途調製された蛋白質分解
酵素（一般に、蛋白質分解酵素は、プロテアーゼ、ペプ
チダーゼ又はプロテイナーゼとも呼ばれる。）とは、始
発材料としての穀類の破砕物とは別に準備された、微生
物、植物又は動物起源の蛋白質分解酵素の調製品であっ
て、該酵素を産生している微生物、植物又は動物の細胞
ないしは組織を破砕し、必要に応じて、抽出、分画等の
酵素を精製するための慣用の方法に供して、給源から部
分精製もしくは完全精製された状態にある該酵素の調製
品を意味する。蛋白質分解酵素には、種々の反応様式を
示すものがあるけれども、本発明で用いる該酵素は、本
発明の製造方法で利用したときγ−アミノ酪酸含量の上
昇を達成するものである限り、特定の反応様式のものに
限定されない。蛋白質分解酵素は一般に、その反応様式
により、蛋白質の末端ないしはその近傍のペプチド結合
に作用するエキソ型プロテアーゼと、蛋白質の内部のペ
プチド結合に作用するエンド型プロテアーゼに分類さ
れ、これらはいずれも本発明に有利に利用でき、両者を
組み合わせて利用するのが特に望ましい。本発明で利用
できる、蛋白質分解酵素の具体例としては、例えば、
麹、枯草菌、黴、酵母などの微生物や、パパイアなどの
植物などから調製されたエンド型ならびにエキソ型の該
酵素が挙げられ、これらは、食品製造用酵素製剤として
種々市販もされているので（ノボザイムズ・ジャパン株
式会社販売等）、これらを適宜利用することも随意であ
る。さらにまた、蛋白質分解酵素としては植物組織や微
生物の破砕物や、該破砕物からの該酵素の部分精製品も
しくは完全精製品を利用することもできる。例えば、大
麦・小麦・米などの穀類の胚芽や、穀類の幼植物体ない
しはその一部分、さらには、麹、乳酸菌、酵母、黴など
の微生物などから破砕、抽出、分画等の適宜の処理によ
り調製された蛋白質分解酵素含有画分を利用することも
できる。以上のような酵素のうち、本発明の実施におい
て特に有用なもののひとつは、麹から調製された蛋白質
分解酵素である。以上のような部分精製もしくは完全精
製された蛋白質分解酵素を用いることは、γ−アミノ酪
酸含量の高い食品素材が得られるのみならず、精製され
ていない酵素、例えば、微生物の生菌や細胞形態を維持
している植物組織などを用いる場合と比べると目的とす
る反応以外の反応の進行が弱いために、風味や食感の点
で本発明の目的によりよく合致した食品素材が得られる
という特徴がある。In the present invention, the separately prepared proteolytic enzyme (generally, the proteolytic enzyme is also referred to as protease, peptidase or proteinase) is prepared separately from crushed cereals as a starting material. A preparation of a proteolytic enzyme of microbial, plant or animal origin, which disrupts the microorganism or plant or animal cell or tissue producing the enzyme and, if necessary, extracts, fractionates, etc. A preparation of the enzyme which has been subjected to conventional methods for purification and has been partially or completely purified from a source. Although some proteolytic enzymes exhibit various reaction modes, the enzymes used in the present invention are not particularly limited as long as they can increase the γ-aminobutyric acid content when used in the production method of the present invention. Is not limited to the above reaction mode. Proteolytic enzymes are generally classified according to their reaction modes into exo-type proteases that act on peptide bonds at or near the end of the protein and endo-type proteases that act on peptide bonds inside the protein. It is particularly advantageous to use both in combination. Specific examples of the protease that can be used in the present invention include, for example,
Microorganisms such as koji, Bacillus subtilis, mold, and yeast, and endo- and exo-type enzymes prepared from plants such as papaya, and the like, are also commercially available as enzyme preparations for food production. (Sold by Novozymes Japan Co., Ltd.), and the use of these as appropriate is optional. Furthermore, as the proteolytic enzyme, a crushed product of a plant tissue or a microorganism, or a partially purified product or a completely purified product of the enzyme from the crushed product can also be used. For example, germ of cereals such as barley, wheat, and rice, seedlings of cereals or a part thereof, and further, by appropriate treatment such as crushing, extraction, and fractionation from microorganisms such as koji, lactic acid bacteria, yeast, and mold. The prepared protease-containing fraction can also be used. Among the above enzymes, one that is particularly useful in the practice of the present invention is a proteolytic enzyme prepared from koji. The use of the partially or completely purified proteolytic enzyme as described above not only provides a food material having a high content of γ-aminobutyric acid, but also produces unpurified enzymes, such as live microorganisms and cell forms of microorganisms. Since the progress of reactions other than the intended reaction is weaker than when using a plant tissue or the like that maintains the characteristics, a food material that more closely matches the purpose of the present invention in terms of flavor and texture can be obtained. There is.
【００２０】以上のような蛋白質分解酵素を穀類の破砕
物に共存させ、これを該酵素が活性を発揮する条件下で
保持する工程により、γ−アミノ酪酸の生成反応を進行
させることができる。ここでいう、「蛋白質分解酵素を
穀類の破砕物に共存させる」とは、蛋白質分解酵素が穀
類の破砕物中の蛋白質に作用するように両者を混合する
ことを意味する。蛋白質分解酵素の共存下で穀類の破砕
物を保持する条件は、該酵素が活性を発揮するととも
に、目的に応じて添加される他の酵素（後述）による反
応の進行を妨げないものである限り特に制限はないけれ
ども、効率的なγ−アミノ酪酸の生成とともに、呈味・
食感の良好な食品素材の製造を両立させるという観点か
らは、固形物含量を、通常、３０％（ｗ／ｗ）乃至９０
％（ｗ／ｗ）、望ましくは、３５％（ｗ／ｗ）乃至８０
％（ｗ／ｗ）とした水系で、温度を、通常、２０℃乃至
６０℃の範囲、望ましくは、３０℃乃至５０℃の範囲と
し、ｐＨを、通常、弱酸性域乃至弱アルカリ性域、望ま
しくは、ｐＨ４乃至ｐＨ９、より望ましくは、ｐＨ５乃
至ｐＨ８の範囲とし、時間は、通常、２時間乃至２４時
間の範囲、望ましくは、４時間乃至１２時間の範囲で、
必要に応じて適宜撹拌しながら行うのが望ましい。The step of causing the above-mentioned protease to coexist with the crushed cereals and maintaining the same under conditions in which the enzyme exerts its activity allows the production reaction of γ-aminobutyric acid to proceed. As used herein, "coexisting a protease with crushed cereals" means that both are mixed so that the protease acts on the protein in the crushed cereals. Conditions for keeping crushed cereals in the presence of proteolytic enzymes are such that the enzymes exert their activity and do not prevent the progress of the reaction by other enzymes (described later) added depending on the purpose. Although there is no particular limitation, along with efficient production of γ-aminobutyric acid,
From the viewpoint of achieving both the production of a food material having a good texture, the solid content is usually 30% (w / w) to 90%.
% (W / w), desirably 35% (w / w) to 80
% (W / w), the temperature is usually in the range of 20 ° C. to 60 ° C., preferably 30 ° C. to 50 ° C., and the pH is usually in the weakly acidic range to weakly alkaline range. Is in the range of pH 4 to pH 9, more preferably in the range of pH 5 to pH 8, and the time is generally in the range of 2 to 24 hours, preferably in the range of 4 to 12 hours.
It is desirable to carry out while stirring as needed.
【００２１】なお、上記の工程における反応は、穀類由
来の他の成分、例えば、セルロース、ヘミセルロース、
ペクチンなどの多糖類や油脂などにより阻害をうけ、γ
−アミノ酪酸の生成量に悪影響を及ぼす場合がある。こ
のような問題はセルラーゼ、ヘミセルラーゼ、ペクチナ
ーゼなどの多糖分解酵素や乳化剤をさらに併用すること
により回避し得る。市販の食品製造用酵素剤には、蛋白
質分解酵素と多糖分解酵素とを配合した酵素剤もある
（長瀬産業販売等）ので、原料や製品の用途に応じて該
酵素剤を本発明の実施に利用することも随意である。ま
た、グルタミンをグルタミン酸に変換する酵素であるグ
ルタミナーゼを上記の工程においてさらに添加すること
によりγ−アミノ酪酸の生成量のさらなる上昇が達成さ
れる場合がある。ただし、蛋白質分解酵素以外の以上の
ような酵素や乳化剤の併用は、場合によっては、製品の
風味や食感に悪い影響を与える可能性もあるので、これ
らの併用は製品の利用分野や利用形態など目的に応じて
実施するのが望ましい。The reaction in the above step is carried out by reacting other components derived from cereals, for example, cellulose, hemicellulose,
Inhibited by polysaccharides such as pectin and fats and oils, γ
-May adversely affect the production of aminobutyric acid. Such a problem can be avoided by further using a polysaccharide-decomposing enzyme such as cellulase, hemicellulase, and pectinase or an emulsifier. Commercially available enzyme preparations for food production include enzyme preparations containing a proteolytic enzyme and a polysaccharide degrading enzyme (such as Nagase Sangyo sales). Use is optional. Further, by further adding glutaminase, which is an enzyme that converts glutamine to glutamic acid, in the above step, a further increase in the production amount of γ-aminobutyric acid may be achieved. However, the combined use of enzymes and emulsifiers other than proteolytic enzymes may adversely affect the flavor and texture of the product in some cases. It is desirable to carry out according to the purpose.
【００２２】上記の工程による産物中には、上記の工程
を経ていない穀類もしくはその加工物と比べると、γ−
アミノ酪酸が顕著に多量に含まれている。斯かる産物
は、そのままの状態でγ−アミノ酪酸含量が高められた
食品素材として利用することが可能である。一方、上記
の工程による産物は、必要に応じて、加熱、加圧、脱
水、濾過、乾燥、粉砕、成型等の適宜の処理を施した上
で、ペースト、粉末、ブロック、ペレット等の所望の形
態で製品とすることも随意である。本発明の製造方法に
よって得ることができる食品素材のγ−アミノ酪酸含量
は、その始発材料として用いる穀類の種類や組合わせな
どにもよるけれども、例えば、小麦全粒から得られる当
該食品素材の場合、固形物１００ｇ当たり、通常、１０
０ｍｇ以上、好適な場合には、１６０ｍｇ以上、大豆全
粒から得られる当該食品素材の場合、固形物１００ｇ当
たり、通常、２４０ｍｇ以上、好適な場合には、２６０
ｍｇ以上、玄米から得られる当該食品素材の場合、固形
物１００ｇ当たり、通常、３０ｍｇ以上、好適な場合に
は、３３ｍｇ以上である。以上のような本発明による食
品素材は、これを配合して諸種の食品に加工することに
より、十分量のγ−アミノ酪酸を日常的に無理なく摂取
することが可能となる。[0022] In the product obtained by the above-mentioned process, γ-
Aminobutyric acid is remarkably high. Such a product can be used as it is as a food material having an increased content of γ-aminobutyric acid. On the other hand, the product of the above process, if necessary, after subjected to appropriate treatment such as heating, pressurization, dehydration, filtration, drying, pulverization, molding, etc., paste, powder, block, pellets and other desired It is optional to make the product in form. Although the γ-aminobutyric acid content of the food material obtainable by the production method of the present invention depends on the type and combination of cereals used as the starting material, for example, in the case of the food material obtained from whole wheat grains , 100 g of solid matter, usually 10 g
0 mg or more, preferably 160 mg or more, in the case of the food material obtained from soybean whole grains, usually 240 mg or more per 100 g of solids, preferably 260 mg
In the case of the food material obtained from brown rice, the amount is usually 30 mg or more, preferably 33 mg or more, per 100 g of the solid matter. The food material according to the present invention as described above is blended and processed into various kinds of foods, so that a sufficient amount of γ-aminobutyric acid can be easily and routinely taken.
【００２３】以上のようにして得られる本発明による食
品素材は、それ自体で業務用又は家庭用の食品素材とし
て、また、家畜、家禽、愛玩動物などの動物用の飼料や
該飼料に配合する素材として利用することができる。ま
た、当該食品素材を主原料のひとつとして用いて食品を
製造することも有利に実施できる。本発明は、当該食品
素材を含有する食品を提供するものでもある。当該食品
素材を含有させて良好な風味、食感を得ることができる
食品としては、例えば、うどん、そうめん、冷や麦、き
しめん、中華麺、そば、ビーフン、はるさめ、即席麺な
どの麺類、スパゲティ、マカロニ、バーミセリなどのパ
スタ類、食パン、ロールパン、硬焼きパン、菓子パン、
調理パン、揚げパン、蒸しパン、フランスパン、ドイツ
パン、イタリアパン、平焼きパン（非膨化パン）などの
パン類、ハードビスケット、ソフトビスケット、ファン
シービスケット、スコーン、クッキーなどのビスケット
もしくはクッキー類、コーンフレーク、オートミールな
どのシリアル食品類、ポテトチップ、プレッツェル、コ
ーンチップなどのスナック菓子類、スポンジケーキ、バ
ターケーキ、シュー菓子、パイ、クリームゼリーケー
キ、プディングなどのケーキ類、落雁、あられ、煎餅、
かりんとうなどの干菓子類、餅、饅頭、蒸し羊羹、カス
テラ、どら焼、きんつば、牛皮などの生菓子類、最中、
羊羹などの半生菓子類などの穀類加工食品が挙げられ
る。以上のような穀類加工食品は、従来の穀類加工食品
における原料の穀類粉末の少なくとも一部、通常、固形
物重量換算で、５％乃至１００％、望ましくは、１０％
乃至８０％、より望ましくは、２０％乃至６０％相当
を、これに対応する穀類から得られた本発明による食品
素材で置き換えて製造することにより得ることができ
る。また、従来の穀類加工食品に利用される以外の穀類
から得た本発明による食品素材を、斯かる従来の加工食
品に配合することによって、従来のものとは異なる風
味、食感の食品を製造することもできる。さらに、本発
明による食品素材の用途は、これを主原料とする食品に
限定されず、例えば、目的とする食品の風味に影響を及
ぼさない範囲で当該食品素材を添加して、食品へのγ−
アミノ酪酸の強化用剤として利用することも随意であ
る。さらにまた、当該食品素材に適宜の添加物や他の食
品素材を加えた上で、発酵食品の製造に通常利用される
乳酸菌、麹、酵母、黴などの微生物を接種し、本発明に
よる食品素材に含まれているγ−アミノ酪酸を消費させ
ない範囲で発酵させて発酵食品を得ることもできるの
で、本発明による食品素材は、γ−アミノ酪酸含量を高
めたヨーグルト等の発酵食品ならびに発酵飲料の原料あ
るいは添加物としても有用である。本発明による食品素
材を含む以上のような食品は、従来の食品と違和感のな
い、あるいは、従来の食品とは異なる良好な風味、食感
を示すので、γ−アミノ酪酸に感受性を示す、例えば、
高血圧症をはじめとする生活習慣病を予防もしくは改善
するための食品として有用である。The food material according to the present invention obtained as described above is used as a food material for business or home use as it is, and is added to animal feed such as livestock, poultry, pets and the like. It can be used as a material. It is also advantageous to produce food using the food material as one of the main raw materials. The present invention also provides a food containing the food material. Foods that can obtain a good flavor and texture by containing the food material include, for example, udon, somen, cold wheat, kishimen, Chinese noodles, soba, rice noodles, harusame, noodles such as instant noodles, spaghetti, macaroni , Vermicelli and other pasta, bread, rolls, hard-baked bread, sweet bread,
Bread such as cooked bread, fried bread, steamed bread, French bread, German bread, Italian bread, flat baked bread (non-puffed bread), biscuits or cookies such as hard biscuits, soft biscuits, fancy biscuits, scones, cookies, Cereal foods such as corn flakes, oatmeal, etc., snacks such as potato chips, pretzels, corn chips, sponge cakes, butter cakes, shoe confectionery, pies, cream jelly cakes, cakes such as puddings, rakugan, hail, rice crackers,
Dried sweets such as Karinto, mochi, buns, steamed yokan, castella, dorayaki, kintsuba, cowhide, etc.
Processed cereals such as semi-sweet confectionery such as yokan. The above processed cereal food is at least part of the raw cereal powder in the conventional processed cereal food, usually 5% to 100%, preferably 10% in terms of solid weight.
To 80%, more desirably 20% to 60%, by replacing the food material according to the present invention obtained from the corresponding cereal. Further, by blending the food material according to the present invention obtained from cereals other than those used in conventional processed cereal foods with such conventional processed foods, foods having flavors and textures different from those of conventional foods can be produced. You can also. Further, the use of the food material according to the present invention is not limited to foods using it as a main raw material, for example, by adding the food material within a range that does not affect the flavor of the intended food, and adding γ to the food. −
It may optionally be used as a reinforcing agent for aminobutyric acid. Furthermore, after adding appropriate additives and other food materials to the food material, lactic acid bacteria, koji, yeast, and molds commonly used for the production of fermented foods are inoculated with microorganisms such as the food material according to the present invention. Fermented food can also be obtained by fermenting in a range that does not consume γ-aminobutyric acid contained in the fermented food and fermented beverage such as yogurt with an increased γ-aminobutyric acid content. It is also useful as a raw material or additive. The above-mentioned foods containing the food material according to the present invention have no incongruity with conventional foods, or have a good flavor and texture different from conventional foods, so that they show sensitivity to γ-aminobutyric acid, for example, ,
It is useful as a food for preventing or improving lifestyle-related diseases such as hypertension.
【００２４】以下、実施例に基づいて本発明をより詳細
に説明する。Hereinafter, the present invention will be described in more detail with reference to examples.
【００２５】[0025]
【実施例１】〈γ−アミノ酪酸含量を高めた食品素材の
小麦粒からの製造〉１００重量部の日本産小麦全粒
（「規格外内麦小麦Ａ」）に水を加えながら破砕し、１
７０重量部の小麦ペーストを得た。このペーストを３Ｎ
酢酸を用いてｐＨ５．５に調整し、蛋白質分解酵素剤
（ノボザイムズ・ジャパン株式会社販売、商品名『フレ
ーバーザイム １０００Ｌ』。アルペルギルス・オリゼ
由来のエンド型プロテアーゼ及びエキソ型プロテアーゼ
の混合酵素剤。製剤１ｇ当たり１０００ロイシンアミノ
ペプチダーゼ単位。なお、１ロイシンアミノペプチダー
ゼ単位は１分間に１μｍｏｌのＬ−ロイシン−Ｐ−ニト
ロアニリドを生成する酵素量を意味する。）を０．６重
量部加え、混合物を随時撹拌しながら４０℃で８時間保
持した。この反応混合物を急速凍結（−５０℃）させた
後、これを凍結乾燥した。この凍結乾燥物を粉砕機にか
けて、粉末状の本発明による食品素材を得た。Example 1 <Production of Wheat Grains of Food Material with Increased Content of γ-Aminobutyric Acid> 100 parts by weight of whole grains of Japanese wheat (“non-standard wheat wheat A”) were crushed while adding water. 1
70 parts by weight of a wheat paste were obtained. 3N this paste
The pH was adjusted to 5.5 with acetic acid, and the protease was used as a proteolytic enzyme (Novezymes Japan Co., Ltd., trade name "Flavorzyme 1000L"). Per leucine aminopeptidase unit, where 1 leucine aminopeptidase unit means the amount of an enzyme that produces 1 μmol of L-leucine-P-nitroanilide per minute.), And the mixture is stirred as needed. While maintaining the temperature at 40 ° C. for 8 hours. The reaction mixture was flash frozen (−50 ° C.) and then lyophilized. The freeze-dried product was crushed to obtain a powdered food material according to the present invention.
【００２６】上記の食品素材の一部を採取し、０．０２
Ｎ塩酸中でホモジナイズしてアミノ酸類を抽出し、その
上澄液をアミノ酸分析計（日立製作所製、『日立８３５
型高速アミノ分析計』及び『日立Ｄ−７０００型インテ
グレーション』）により分析しγ−アミノ酪酸含量を求
めた。また、第一法規出版発行、『第十三改正日本薬局
方』（１９９６年）、３４頁に記載の乾燥減量試験法に
したがって、上記の食品素材の水分含量を求めた。上記
の食品素材は、γ−アミノ酪酸を固形物１００ｇ当たり
約１６０ｍｇ含有するものであった。A part of the above-mentioned food material was collected, and 0.02
Amino acids are extracted by homogenization in N hydrochloric acid, and the supernatant is subjected to an amino acid analyzer (Hitachi 835, manufactured by Hitachi, Ltd.).
Type high-speed amino analyzer "and" Hitachi D-7000 type integration "). Further, the water content of the above-mentioned food material was determined in accordance with the dry weight loss test method described in p. 34 of the 13th Revised Japanese Pharmacopoeia (1996), published by Daiichi Shiki Shuppan. The food material described above contained about 160 mg of γ-aminobutyric acid per 100 g of solids.
【００２７】対照として、蛋白質分解酵素剤の添加を省
略した以外は上記と同じ操作を行い、得られた粉末を、
上記と同様に分析した。斯くして得た対照の粉末は、γ
−アミノ酪酸を固形物１００ｇ当たり約７５ｍｇ含有す
るものであった。以上の結果は、本発明の製造方法によ
れば、γ−アミノ酪酸含量が顕著に高められた食品素材
が、複雑な工程を経ることなく穀類から製造できること
を示している。本実施例による食品素材は、麺類、パス
タ類、パン類、クッキー類をはじめとする諸種の食品の
主原料のひとつとして利用でき、本実施例による食品素
材を含有する食品は、風味、食感ともに良好な日常食と
して利用でき、斯かる食品の利用によって、十分量のγ
−アミノ酪酸を無理なく摂取することができる。As a control, the same operation as above was carried out except that the addition of the protease was omitted.
Analyzed as above. The control powder thus obtained has γ
-About 75 mg of aminobutyric acid per 100 g of solids. The above results show that according to the production method of the present invention, a food material having a significantly increased γ-aminobutyric acid content can be produced from cereals without going through complicated steps. The food material according to the present embodiment can be used as one of the main raw materials of various foods including noodles, pasta, breads, cookies, and the like, and the food containing the food material according to the present embodiment has a flavor and texture. Both can be used as good daily meals, and by using such foods, a sufficient amount of γ
-It is possible to take aminobutyric acid without difficulty.
【００２８】[0028]
【実施例２】〈γ−アミノ酪酸含量を高めた食品素材の
大豆からの製造〉１００重量部の日本産大豆全粒（「タ
マホマレ」）に水を加えながら破砕し、２５０重量部の
大豆ペーストを得た。このペーストを３Ｎ酢酸を用いて
ｐＨ５．５に調整し、蛋白質分解酵素剤（ノボザイムズ
・ジャパン株式会社販売、商品名『フレーバーザイム
１０００Ｌ』）を１．８重量部加え、混合物を随時撹拌
しながら４０℃で８時間保持した。この反応混合物を急
速凍結（−５０℃）させた後、これを凍結乾燥した。こ
の凍結乾燥物を粉砕機にかけて、粉末状の本発明による
食品素材を得た。Example 2 <Production of food material with increased content of γ-aminobutyric acid from soybeans> 100 parts by weight of Japanese soybean whole grains (“Tamahomare”) were crushed while adding water, and 250 parts by weight of soybean paste I got This paste was adjusted to pH 5.5 using 3N acetic acid, and a proteolytic enzyme agent (trade name “Flavorzyme”, sold by Novozymes Japan KK)
The mixture was kept at 40 ° C. for 8 hours with occasional stirring. The reaction mixture was flash frozen (−50 ° C.) and then lyophilized. The freeze-dried product was crushed to obtain a powdered food material according to the present invention.
【００２９】上記の食品素材の一部を採取し、実施例１
と同様にγ−アミノ酪酸及び水分の含量を求めた。上記
の食品素材は、上記の食品素材はγ−アミノ酪酸を固形
物１００ｇ当たり約２６０ｍｇ含有するものであった。Example 1 A part of the above food material was collected and
In the same manner as in the above, the contents of γ-aminobutyric acid and water were determined. The food material described above contained about 260 mg of γ-aminobutyric acid per 100 g of solids.
【００３０】対照として、蛋白質分解酵素剤の添加を省
略した以外は上記と同じ操作を行い、得られた粉末を、
実施例１と同様に分析した。斯くして得た対照の粉末
は、γ−アミノ酪酸を固形物１００ｇ当たり約２２０ｍ
ｇ含有するものであった。以上の結果は、本発明の製造
方法によれば、γ−アミノ酪酸含量が顕著に高められた
食品素材が、複雑な工程を経ることなく穀類から製造で
きることを示している。本実施例による食品素材は、麺
類、パスタ類、パン類、クッキー類をはじめとする諸種
の食品の主原料のひとつとして利用でき、本実施例によ
る食品素材を含有する食品は、風味、食感ともに良好な
日常食として利用でき、斯かる食品の利用によって、十
分量のγ−アミノ酪酸を無理なく摂取することができ
る。As a control, the same operation as above was carried out except that the addition of the protease was omitted, and the resulting powder was
The analysis was performed in the same manner as in Example 1. The control powder thus obtained contained about 220 m of γ-aminobutyric acid per 100 g of solids.
g. The above results show that according to the production method of the present invention, a food material having a significantly increased γ-aminobutyric acid content can be produced from cereals without going through complicated steps. The food material according to the present embodiment can be used as one of the main raw materials of various foods including noodles, pasta, breads, cookies, and the like, and the food containing the food material according to the present embodiment has a flavor and texture. Both can be used as good daily foods, and by using such foods, a sufficient amount of γ-aminobutyric acid can be ingested without difficulty.
【００３１】[0031]
【実施例３】〈γ−アミノ酪酸含量を高めた食品素材の
米からの製造〉１００重量部の日本産玄米（「アケボ
ノ」）を、流水に浸漬し、１５℃で４時間保持した。水
浸漬後の玄米を回収し、これに水を加えながら破砕し、
２００重量部の米ペーストを得た。このペーストを３Ｎ
酢酸を用いてｐＨ５．５に調整し、蛋白質分解酵素剤
（ノボザイムズ・ジャパン株式会社販売、商品名『フレ
ーバーザイム １０００Ｌ』）を０．４重量部加え、混
合物を随時撹拌しながら４０℃で８時間保持した。この
反応混合物を急速凍結（−５０℃）させた後、これを凍
結乾燥した。この凍結乾燥物を粉砕機にかけて、粉末状
の本発明による食品素材を得た。Example 3 <Production of Food Material with Increased Content of γ-Aminobutyric Acid from Rice> 100 parts by weight of brown rice from Japan (“Akebono”) was immersed in running water and kept at 15 ° C. for 4 hours. Collect the brown rice after immersion in water, crush it while adding water to it,
200 parts by weight of rice paste were obtained. 3N this paste
The pH is adjusted to 5.5 with acetic acid, 0.4 part by weight of a protease (available from Novozymes Japan Co., Ltd., trade name “Flavyzyme 1000L”) is added, and the mixture is stirred at 40 ° C. for 8 hours while stirring as needed. Held. The reaction mixture was flash frozen (−50 ° C.) and then lyophilized. The freeze-dried product was crushed to obtain a powdered food material according to the present invention.
【００３２】上記の食品素材の一部を採取し、実施例１
と同様にγ−アミノ酪酸及び水分の含量を求めた。上記
の食品素材は、上記の食品素材はγ−アミノ酪酸を固形
物１００ｇ当たり約３３ｍｇ含有するものであった。Example 1 A part of the above food material was collected and
In the same manner as in the above, the contents of γ-aminobutyric acid and water were determined. The food material contained about 33 mg of γ-aminobutyric acid per 100 g of solid material.
【００３３】対照として、蛋白質分解酵素剤の添加を省
略した以外は上記と同じ操作を行い、得られた粉末を、
実施例１と同様に分析した。斯くして得た対照の粉末
は、γ−アミノ酪酸を固形物１００ｇ当たり約２８ｍｇ
含有するものであった。以上の結果は、本発明の製造方
法によれば、γ−アミノ酪酸含量が顕著に高められた食
品素材が、複雑な工程を経ることなく穀類から製造でき
ることを示している。本実施例による食品素材は、麺
類、パスタ類、パン類、クッキー類をはじめとする諸種
の食品の主原料のひとつとして利用でき、本実施例によ
る食品素材を含有する食品は、風味、食感ともに良好な
日常食として利用でき、斯かる食品の利用によって、十
分量のγ−アミノ酪酸を無理なく摂取することができ
る。As a control, the same operation as above was carried out except that the addition of the protease was omitted.
The analysis was performed in the same manner as in Example 1. The control powder thus obtained contained about 28 mg of γ-aminobutyric acid per 100 g of solids.
Contained. The above results show that according to the production method of the present invention, a food material having a significantly increased γ-aminobutyric acid content can be produced from cereals without going through complicated steps. The food material according to the present embodiment can be used as one of the main raw materials of various foods including noodles, pasta, breads, cookies, and the like, and the food containing the food material according to the present embodiment has a flavor and texture. Both can be used as good daily foods, and by using such foods, a sufficient amount of γ-aminobutyric acid can be ingested without difficulty.
【００３４】[0034]
【実施例４】〈γ−アミノ酪酸含量を高めた食品素材の
小麦、大豆及び米からの製造〉１００重量部の日本産小
麦全粒（「規格外内麦小麦Ａ」）、１００重量部の日本
産大豆全粒（「タマホマレ」）、及び１００重量部の日
本産玄米（「アケボノ」）を混合し、この混合物を水を
加えながら破砕し、６００重量部の穀類ペーストを得
た。このペーストを３Ｎ酢酸を用いてｐＨ５．５に調整
し、蛋白質分解酵素剤（ノボザイムズ・ジャパン株式会
社販売、商品名『フレーバーザイム １０００Ｌ』）を
３重量部加え、混合物を随時撹拌しながら４０℃で８時
間保持した。この反応混合物を急速凍結（−５０℃）さ
せた後、これを凍結乾燥した。この凍結乾燥物を粉砕機
にかけて、粉末状の本発明による食品素材を得た。Example 4 <Production of Food Material with Increased Content of γ-Aminobutyric Acid from Wheat, Soybean and Rice> 100 parts by weight of whole wheat from Japan (“non-standardized wheat wheat A”), 100 parts by weight Japanese soybean whole grains (“Tamahomare”) and 100 parts by weight of Japanese brown rice (“Akebono”) were mixed, and this mixture was crushed while adding water to obtain 600 parts by weight of a cereal paste. This paste was adjusted to pH 5.5 with 3N acetic acid, and 3 parts by weight of a proteolytic enzyme agent (sold by Novozymes Japan Co., Ltd., trade name “Flavorzyme 1000 L”) was added. The mixture was stirred at 40 ° C. while stirring as needed. Hold for 8 hours. The reaction mixture was flash frozen (−50 ° C.) and then lyophilized. The freeze-dried product was crushed to obtain a powdered food material according to the present invention.
【００３５】上記の食品素材の一部を採取し、実施例１
と同様にγ−アミノ酪酸及び水分の含量を求めた。上記
の食品素材は、上記の食品素材はγ−アミノ酪酸を固形
物１００ｇ当たり約１２０ｍｇ含有するものであった。
本実施例による食品素材は、麺類、パスタ類、パン類、
クッキー類をはじめとする諸種の食品の主原料のひとつ
として利用でき、本実施例による食品素材を含有する食
品は、風味、食感ともに良好な日常食として利用でき、
斯かる食品の利用によって、十分量のγ−アミノ酪酸を
無理なく摂取することができる。Example 1 A part of the above food material was collected and
In the same manner as in the above, the contents of γ-aminobutyric acid and water were determined. The food material contained about 120 mg of γ-aminobutyric acid per 100 g of solid material.
Food materials according to the present embodiment, noodles, pasta, breads,
It can be used as one of the main ingredients of various kinds of foods including cookies, and the food containing the food material according to the present embodiment can be used as a daily food with good flavor and texture,
By using such foods, a sufficient amount of γ-aminobutyric acid can be taken without difficulty.
【００３６】[0036]
【実施例５】〈γ−アミノ酪酸含量を高めた食品素材を
含有する食品〉７０重量部の小麦粉（強力粉）、２０重
量部の実施例１による食品素材、５重量部の実施例２に
よる食品素材、５重量部の実施例３による食品素材、２
重量部のパン酵母、１．５重量部の食塩１．５、５重量
部の砂糖、５重量部のショートニング、及び６０重量部
の水を、温度２７℃の環境下で均一に混合し、十分に捏
ね上げて生地を得た。この生地を、温度２７℃、相対湿
度７０％の環境下で、常法により、第一膨張、ガスぬ
き、第二膨張の工程に供して発酵させた後、仕上げとし
て、常法により、生地の分割、ねかし、整形・型詰め、
ほいろの工程に供し、さらに、仕上げ後の生地を温度約
２２０℃のオーブンで約３０分間焼成し、室温にまで放
冷して、本発明による食品素材を含有するパンを得た。Example 5 <Food containing food material with increased content of γ-aminobutyric acid> 70 parts by weight of flour (strong flour), 20 parts by weight of food material according to Example 1, 5 parts by weight of food according to Example 2 Material, 5 parts by weight of food material according to Example 3, 2
Parts by weight of baker's yeast, 1.5 parts by weight of salt 1.5, 5 parts by weight of sugar, 5 parts by weight of shortening, and 60 parts by weight of water are uniformly mixed in an environment at a temperature of 27 ° C. To obtain the dough. This dough is subjected to the first expansion, gas removal, and second expansion processes in an environment of a temperature of 27 ° C. and a relative humidity of 70% according to a conventional method to be fermented. Division, sleep, shaping / molding,
The baked dough was baked in an oven at a temperature of about 220 ° C. for about 30 minutes and allowed to cool to room temperature to obtain a bread containing the food material according to the present invention.
【００３７】本品は、γ−アミノ酪酸を豊富に含む上
に、風味、食感ともに良好で、日常食として全く無理な
く利用することができる。本品は、通常のパンと同程度
の量を日常的に食して利用する、γ−アミノ酪酸に感受
性を示す、高血圧症などの生活習慣病に関連する諸症状
の予防・改善用の食品として有用である。The product contains abundant γ-aminobutyric acid, has good flavor and texture, and can be used without difficulty as a daily food. This product is used as a food for preventing and improving various symptoms related to lifestyle-related diseases such as hypertension, which is sensitive to γ-aminobutyric acid. Useful.
【００３８】[0038]
【実施例６】〈γ−アミノ酪酸含量を高めた食品素材を
含有する食品〉６０重量部の小麦粉（中力粉）、１０重
量部の小麦粉（強力粉）、２５重量部の実施例１による
食品素材、５重量部の実施例３による食品素材、及び３
７．５重量部の１２％（ｗ／ｗ）食塩水を、温度２０℃
の環境下で、捏機を用いて均一に混合した後、製麺機を
用いて製麺した。得られた麺を常法により加熱乾燥し、
一定の長さに切りそろえて、本発明による食品素材を含
有する乾麺としてのうどんを得た。Example 6 <Food containing food material with increased content of γ-aminobutyric acid> 60 parts by weight of flour (medium flour), 10 parts by weight of flour (strong flour), 25 parts by weight of food according to Example 1 Material, 5 parts by weight of food material according to Example 3, and 3
7.5 parts by weight of 12% (w / w) saline was added at a temperature of 20 ° C.
After the mixture was uniformly mixed using a kneader under the above environment, noodle making was performed using a noodle making machine. The resulting noodles are dried by heating in a conventional manner,
The noodles were cut into a certain length to obtain dry noodles containing the food material according to the present invention.
【００３９】本品は、γ−アミノ酪酸を豊富に含む上
に、風味、食感ともに良好で、日常食として全く無理な
く利用することができる。本品は、通常のうどんと同程
度の量を食して利用する、γ−アミノ酪酸に感受性を示
す、高血圧症などの生活習慣病に関連する諸症状の予防
・改善用の食品として有用である。The product contains abundant γ-aminobutyric acid, has good flavor and texture, and can be used without difficulty as a daily food. This product is useful as a food for preventing and ameliorating various symptoms related to lifestyle-related diseases such as hypertension, which is sensitive to γ-aminobutyric acid and eats and uses the same amount as ordinary udon. .
【００４０】[0040]
【実施例７】〈γ−アミノ酪酸含量を高めた食品素材を
含有する食品〉３００重量部の実施例４による食品素
材、２．５重量部の食塩、２３重量部のトレハロース、
１．５重量部の炭酸水素ナトリウム、及び１００重量部
の水を均一に混合した後、十分に捏ね上げて生地を得
た。この生地を通常のパンの製法に準じてねかせた後、
直径約５ｍｍ、長さ約６ｃｍの円柱状に整形し、約１６
０℃に加熱した食用油で揚げて、本発明による食品素材
を含有するかりんとうを得た。Example 7 <Food containing food material with increased content of γ-aminobutyric acid> 300 parts by weight of food material according to Example 4, 2.5 parts by weight of salt, 23 parts by weight of trehalose,
After 1.5 parts by weight of sodium hydrogen carbonate and 100 parts by weight of water were uniformly mixed, the mixture was kneaded sufficiently to obtain a dough. After this dough is made according to the usual bread making method,
It is shaped into a column with a diameter of about 5mm and a length of about 6cm.
Fried in edible oil heated to 0 ° C. to obtain Karinto containing the food material according to the present invention.
【００４１】本品は、γ−アミノ酪酸を豊富に含む上
に、風味、食感ともに良好で、おやつなどとして日常的
に無理なく利用することができる。本品は、γ−アミノ
酪酸に感受性を示す、高血圧症などの生活習慣病に関連
する諸症状の予防・改善用の食品として有用である。The product contains abundant γ-aminobutyric acid, has good flavor and texture, and can be used without difficulty as a snack. The product is useful as a food for preventing and improving various symptoms related to lifestyle-related diseases such as hypertension, which are sensitive to γ-aminobutyric acid.
【００４２】[0042]
【実施例８】〈γ−アミノ酪酸含量を高めた食品素材を
含有する食品〉１００重量部の実施例２による食品素
材、５０重量部の実施例３による食品素材、及び３００
重量部の牛乳を均一に混合し、８０℃で５分間保持した
後、３０重量部のマルトースをこれに添加し、さらに混
合してマルトースを溶解させた。この混合物を室温にま
で冷却した後、これに２４重量部のプレーンヨーグルト
を添加し、混合した後、３７℃で６時間保持して発酵さ
せた。さらに適量の麦芽糖水飴を加えて甘味を調整した
後、１８０ｍｌ容の容器に充填し、凍結させて、本発明
の食品素材を含有するフローズンヨーグルトを得た。Example 8 <Food containing food material with increased content of γ-aminobutyric acid> 100 parts by weight of food material according to Example 2, 50 parts by weight of food material according to Example 3, and 300
A part by weight of milk was uniformly mixed and kept at 80 ° C. for 5 minutes. Then, 30 parts by weight of maltose was added thereto, and further mixed to dissolve maltose. After the mixture was cooled to room temperature, 24 parts by weight of plain yogurt was added thereto, mixed, and kept at 37 ° C. for 6 hours for fermentation. Further, after adding an appropriate amount of maltose starch syrup to adjust the sweetness, the mixture was filled in a 180 ml container and frozen to obtain a frozen yogurt containing the food material of the present invention.
【００４３】本品は、γ−アミノ酪酸を豊富に含む上
に、風味、食感ともに良好で、デザートなどとして日常
的に無理なく利用することができる。本品は、γ−アミ
ノ酪酸に感受性を示す、高血圧症などの生活習慣病に関
連する諸症状の予防・改善用の食品として有用である。The product contains abundant γ-aminobutyric acid, has good flavor and texture, and can be used without difficulty as a dessert. The product is useful as a food for preventing and improving various symptoms related to lifestyle-related diseases such as hypertension, which are sensitive to γ-aminobutyric acid.
【００４４】[0044]
【発明の効果】以上説明したとおり、本発明は、穀類の
破砕物を、別途調製された蛋白質分解酵素の共存下で、
該酵素が活性を発揮する条件下で保持することにより、
多くの食品の主原料として利用できる風味、食感を示
し、かつ、γ−アミノ酪酸含量が顕著に高められた食品
素材が得られるという本発明者等による独自の発見に基
づくものである。本発明の製造方法による食品素材は、
高血圧症をはじめとする諸種の症状の予防・改善用の食
品の主原料として、また、動物の健康を維持するための
飼料ないしはその主原料として有用である。As described above, according to the present invention, a crushed cereal product is prepared in the presence of a separately prepared protease.
By maintaining under conditions where the enzyme exerts its activity,
The present invention is based on a unique finding by the present inventors that a food material exhibiting a flavor and texture that can be used as a main raw material of many foods and having a significantly increased content of γ-aminobutyric acid can be obtained. Food material according to the production method of the present invention,
It is useful as a main ingredient of foods for preventing and improving various symptoms such as hypertension, and as a feed or a main ingredient thereof for maintaining animal health.
【００４５】本発明は、斯くも有用な効果を発揮する、
斯界に貢献すること誠に多大な意義のある発明である。The present invention exhibits such useful effects,
It is a very significant invention to contribute to the world.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ａ２３Ｌ 1/16 Ａ２３Ｌ 1/16 Ａ ４Ｂ０３２ 1/20 1/20 Ｅ ４Ｂ０４６ 1/305 1/305 Ｆターム(参考） 4B001 AC02 AC05 AC08 AC20 AC31 BC14 EC05 4B014 GG02 GG03 GG06 GK09 GL01 GL09 GL10 4B018 LB01 LB02 LB07 MD19 ME04 ME10 MF12 4B020 LB24 LC05 LG01 LK19 LP02 LP08 LP18 4B023 LC09 LE07 LE26 LG03 LG06 LK17 LP05 LP16 LQ03 4B032 DB01 DG02 DG08 DK33 DK51 DL20 4B046 LA02 LB03 LC06 LG02 LG19 LG29 LG30 LG46 ──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 7 Identification symbol FI Theme coat ゛ (Reference) A23L 1/16 A23L 1/16 A 4B032 1/20 1/20 E 4B046 1/305 1/305 F-term ( Reference) 4B001 AC02 AC05 AC08 AC20 AC31 BC14 EC05 4B014 GG02 GG03 GG06 GK09 GL01 GL09 GL10 4B018 LB01 LB02 LB07 MD19 ME04 ME10 MF12 4B020 LB24 LC05 LG01 LK19 LP02 LP08 LP18 4B023 LC09 LE07 LE26 LG03 LB03 LG06 LG03 LG06 DL20 4B046 LA02 LB03 LC06 LG02 LG19 LG29 LG30 LG46
Claims (13)
途調製された蛋白質分解酵素を共存させ、該酵素が活性
を発揮する条件下で該破砕物を保持する工程を含んでな
るγ−アミノ酪酸含量を高めた食品素材の製造方法。1. A method comprising the step of allowing a separately prepared proteinase to coexist with one or more crushed cereals and maintaining the crushed cereal under conditions where the enzyme exerts its activity. A method for producing a food material having an increased γ-aminobutyric acid content.
から選ばれる１種又は２種以上の穀類の破砕物を用いる
請求項１に記載のγ−アミノ酪酸含量を高めた食品素材
の製造方法。2. The production of a food material with an increased content of γ-aminobutyric acid according to claim 1, wherein as the crushed cereals, crushed cereals of one or more cereals selected from cereals and cereals are used. Method.
小麦全粒から選ばれる１種又は２種以上の破砕物を用い
る請求項２に記載のγ−アミノ酪酸含量を高めた食品素
材の製造方法。3. A crushed cereal product comprising brown rice, germ rice,
The method for producing a food material having an increased content of γ-aminobutyric acid according to claim 2, wherein one or more crushed materials selected from whole wheat grains are used.
小麦粉をさらに用いる請求項３に記載のγ−アミノ酪酸
含量を高めた食品素材の製造方法。4. The method for producing a food material having an increased γ-aminobutyric acid content according to claim 3, wherein rice flour and / or wheat flour are further used as crushed cereals.
を用いる請求項２に記載のγ−アミノ酪酸含量を高めた
食品素材の製造方法。5. The method for producing a food material with an increased content of γ-aminobutyric acid according to claim 2, wherein a crushed whole soybean is used as a crushed cereal.
微生物から調製されたエンド型プロテアーゼ及び／又は
エキソ型プロテアーゼを用いる請求項１乃至５のいずれ
かに記載のγ−アミノ酪酸含量を高めた食品素材の製造
方法。6. A separately prepared proteolytic enzyme,
The method for producing a food material having an increased content of γ-aminobutyric acid according to any one of claims 1 to 5, wherein an endo-type protease and / or an exo-type protease prepared from a microorganism are used.
２０℃乃至６０℃の条件下で、２時間乃至２４時間保持
することを特徴とする請求項１乃至６のいずれかに記載
のγ−アミノ酪酸含有を高めた食品素材の製造方法。7. The γ according to any one of claims 1 to 6, wherein the crushed cereals are maintained at a pH of 4 to 10 and a temperature of 20 ° C to 60 ° C for 2 hours to 24 hours. -A method for producing a food material with an increased aminobutyric acid content.
アミノ酪酸含量を高めた食品素材の製造方法によって得
ることができる食品素材。8. The γ- according to any one of claims 1 to 7,
A food material obtainable by a method for producing a food material having an increased aminobutyric acid content.
ある請求項８に記載の食品素材。9. The food material according to claim 8, which is a processed wheat, processed soybean, or processed rice.
ノ酪酸を固形物１００ｇ当たり１００ｍｇ以上含有する
食品素材。10. A food material which is a processed product of whole wheat grains and contains 100 mg or more of γ-aminobutyric acid per 100 g of solid matter.
ノ酪酸を固形物１００ｇ当たり２４０ｍｇ以上含有する
食品素材。11. A food material which is a processed product of whole soybean grains and which contains 240 mg or more of γ-aminobutyric acid per 100 g of solids.
酸を固形物１００ｇ当たり３０ｍｇ以上含有する食品素
材。12. A processed food of brown rice, wherein the food material contains γ-aminobutyric acid in an amount of 30 mg or more per 100 g of solids.
食品素材を含有する食品。A food containing the food material according to any one of claims 8 to 12.
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| JP2001095088A JP4982922B2 (en) | 2001-03-29 | 2001-03-29 | Method for producing food material with increased γ-aminobutyric acid content |
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|---|---|---|---|
| JP2001095088A JP4982922B2 (en) | 2001-03-29 | 2001-03-29 | Method for producing food material with increased γ-aminobutyric acid content |
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|---|---|
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| JP4982922B2 JP4982922B2 (en) | 2012-07-25 |
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| JP2001095088A Expired - Fee Related JP4982922B2 (en) | 2001-03-29 | 2001-03-29 | Method for producing food material with increased γ-aminobutyric acid content |
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| CN112753770B (en) * | 2020-12-28 | 2023-06-16 | 西藏农牧学院 | Processing technology for improving stability of yak yoghourt |
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