JP4748732B2 - Method for producing γ-aminobutyric acid-containing soymilk - Google Patents
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims description 87
- 235000013322 soy milk Nutrition 0.000 title claims description 54
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims description 44
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims description 43
- 238000004519 manufacturing process Methods 0.000 title claims description 13
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000002791 soaking Methods 0.000 claims description 10
- 238000011534 incubation Methods 0.000 claims description 7
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- 238000006243 chemical reaction Methods 0.000 description 13
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Description
本発明は、γ−アミノ酪酸の含量の高められた食品、特に豆乳を製造するための新規な技術に関する。 The present invention relates to a novel technique for producing foods with increased content of γ-aminobutyric acid, in particular soy milk.
γ−アミノ酪酸（本明細書および図面においてはＧＡＢＡと記していることがある）は、非蛋白質構成アミノ酸であるが、血圧降下作用や脳代謝促進作用など生体内で重要な作用に寄与することが明らかにされている。近年、このようなγ−アミノ酪酸の作用に注目して、γ−アミノ酪酸を含有する機能性食品の開発が盛んに進められている。 γ-Aminobutyric acid (sometimes referred to as GABA in this specification and drawings) is a non-protein constituent amino acid, but contributes to important actions in vivo such as blood pressure lowering action and brain metabolism promoting action. Has been revealed. In recent years, attention has been paid to the action of such γ-aminobutyric acid, and development of functional foods containing γ-aminobutyric acid has been actively promoted.
現在、提示されているγ−アミノ酪酸含有食品としては、γ−アミノ酪酸を直接添加したり乳酸発酵により含量を高めているものが多い。例えば、特開２０００−２１００７５号公報（特許文献１）や、特開２００６−２５６６９号公報（特許文献２）には、乳酸菌を利用してγ−アミノ酪酸を生成し食品に付加する技術が示されている。しかしながら、一般的に、乳酸発酵では原料の風味が変化したり、手間や高度な技術が必要である。 Currently, many γ-aminobutyric acid-containing foods that have been presented are those in which γ-aminobutyric acid is directly added or the content is increased by lactic acid fermentation. For example, Japanese Patent Application Laid-Open No. 2000-210075 (Patent Document 1) and Japanese Patent Application Laid-Open No. 2006-25669 (Patent Document 2) show techniques for generating γ-aminobutyric acid using lactic acid bacteria and adding it to food. Has been. However, in general, in lactic acid fermentation, the flavor of the raw material changes, and labor and advanced techniques are required.
γ−アミノ酪酸は穀類に含まれていることが知られており、このような穀類に内在する酵素を利用してγ−アミノ酪酸を生成する技術も提案されており、例えば、特開平７−２１３２５２号公報（特許文献３）には、米胚芽、胚芽を含む米糠、胚芽米、小麦胚芽などを水に浸漬し、γ−アミノ酪酸を生成する方法が開示されている。また、別途調製した酵素を利用してγ−アミノ酪酸を生成する技術も提案されており、例えば、特開２００２−２８１９２２号公報（特許文献４）および特開２００２−４５１３８号公報（特許文献５）には、大豆等の穀類の破砕物に別途調製された蛋白質分解酵素を作用させてγ−アミノ酪酸を生成する方法が開示されている。
It is known that γ-aminobutyric acid is contained in cereals, and a technique for producing γ-aminobutyric acid using an enzyme inherent in such cereals has also been proposed. Japanese Patent No. 21252 (Patent Document 3) discloses a method of generating γ-aminobutyric acid by immersing rice germ, rice bran containing germ, germ rice, wheat germ and the like in water. In addition, techniques for producing γ-aminobutyric acid using separately prepared enzymes have been proposed. For example, JP 2002-281922 A (Patent Document 4) and JP 2002-45138 A (
豆乳は、各種の栄養素をバランス良く含む食品であり、これにγ−アミノ酪酸が含有されれば、ますます優れた健康食品となるが、食味の点では、青臭みや苦みなどを呈する等の理由から一部の消費者に敬遠されている。しかしながら、上述したような従来の技術を適用しても、食味の向上したγ−アミノ酪酸含有豆乳を得ることはできない。また、γ−アミノ酪酸生成時には、微生物の増殖も見られるが、その抑制技術については、如上の従来技術においては特に検討されていない。
本発明の目的は、食味を向上させながら、豆乳にγ−アミノ酪酸を付加することができ、微生物の増殖も抑制する新しい技術を提供することにある。 An object of the present invention is to provide a new technique capable of adding γ-aminobutyric acid to soy milk while improving the taste and suppressing the growth of microorganisms.
本発明者は、検討を重ねた結果、豆乳の製造工程に工夫を加え、且つ、果実類の１種であるイチジクを混合し、特定の条件下にインキュベーションすることにより、如上の目的が達成されることを見出し、本発明を導き出した。
かくして、本発明は、大豆を水浸漬し磨砕して得られる原豆乳にイチジクを混合してインキュベーションする工程を含むことを特徴とするγ−アミノ酪酸含量を高めた豆乳の製造方法を提供するものである。
As a result of repeated studies, the present inventors have devised the production process of soymilk, mixed figs that are one kind of fruits, and incubated them under specific conditions to achieve the above object. The present invention was derived.
Thus, the present invention provides a method for producing soymilk having an increased γ-aminobutyric acid content, comprising the step of mixing and incubating the fig with raw soymilk obtained by soaking soybeans in water and grinding. Is.
本発明に従えば、豆乳にイチジクを加えて静置すると、原料に含まれる酵素の作用で、γ-アミノ酪酸含量が大幅に増加することができる。本発明に従えば、「大豆とイチジク」という新しい組み合わせに基づき、簡単な工程でγ−アミノ酪酸含量を増加させることができる。
また、本発明は、製造工程中のγ−アミノ酪酸生成反応温度を最適にすることにより、生成量を維持したまま微生物の増殖を抑制できることを明らかにした。さらに、本発明によって得られる豆乳は、イチジクの風味が付加され、従来の豆乳に比べ、食味が優れている。
According to the present invention, when figs are added to soy milk and allowed to stand, the γ-aminobutyric acid content can be significantly increased by the action of the enzyme contained in the raw material. According to the present invention, the γ-aminobutyric acid content can be increased by a simple process based on the new combination of “soybean and fig”.
Moreover, this invention clarified that the proliferation of microorganisms can be suppressed with the production | generation amount maintained by optimizing the (gamma) -aminobutyric acid production | generation reaction temperature in a manufacturing process. Furthermore, the soy milk obtained according to the present invention is added with a fig flavor, and is superior in taste to conventional soy milk.
本発明は、果実類を豆乳に混合することにより、豆乳中のγ−アミノ酪酸含量を大幅に増加させるものであり、従来の技術には見られない新規な手法に基づく。例えば、特許文献５（特開２００２−４５１３８号公報）はγ−アミノ酪酸を含有する豆乳等に関するものであるが、磨砕した大豆そのものを蛋白質分解酵素を用いて分解することによるものであり、本発明とは異なる。 The present invention greatly increases the content of γ-aminobutyric acid in soymilk by mixing fruits with soymilk, and is based on a novel technique not found in the prior art. For example, Patent Document 5 (Japanese Patent Application Laid-Open No. 2002-45138) relates to soymilk containing γ-aminobutyric acid, etc., but is by decomposing ground soybean itself using a proteolytic enzyme, This is different from the present invention.
本発明において、イチジクは、ピューレ（すりつぶしたもの）や果汁（しぼったもの）などの形態で原豆乳に混合しインキュベーション工程に供される。
従来から知られている豆乳の製造法は、大豆を水浸漬することに次いで、蒸煮加熱を行い、その後、粉砕、搾汁する工程から成る。本発明の特徴の一つは、大豆を水浸漬し、粉砕したものを原豆乳とし、これにイチジクを混合してインキュベーションすることにあり、従来のように大豆の水浸漬後の蒸煮加熱を行わない。大豆を水浸漬し蒸煮加熱したものにイチジクを混合、インキュベーションしても本発明におけるような豆乳中のγ−アミノ酪酸含量の増加は達成されない。
In the present invention, the figs are mixed with the raw soy milk in the form of puree (ground) or fruit juice (squeezed), and then used for the incubation step.
A conventionally known method for producing soymilk comprises steps of soaking soybeans in water, followed by steaming and heating, followed by crushing and squeezing. One of the features of the present invention is that the soybeans are soaked in water, and the pulverized soy milk is used as a raw soy milk, and then the figs are mixed and incubated. Absent. Even if the figs are mixed and incubated in a soaked soybean soaked in water, the increase in the content of γ-aminobutyric acid in the soymilk as in the present invention is not achieved.
なお、本発明において、おからの分離は、イチジクを混合する前、およびイチジクを混合する後のいずれでも構わない。すなわち、本発明において原豆乳とは、大豆を水浸漬し磨砕して得られるものであればよく、大豆を水浸漬し磨砕し且つおからを分離したもののみならず、大豆を水浸漬し磨砕したが、おからを未だ分離していないものも包含するものとする。 In the present invention, okara may be separated either before mixing the figs or after mixing the figs. In other words, in the present invention, the raw soy milk may be obtained by soaking soybeans in water and grinding, not only those obtained by soaking soybeans in water and grinding and separating okara, but also soaking soybeans in water. It also includes those that have been ground and ground but have not yet separated okara.
本発明の更なる特徴は、γ−アミノ酪酸の生成を効率的に高め且つ微生物の増殖を抑制するためにイチジクの添加濃度や反応温度（インキュベーションの温度）の好適値を確立したことである。すなわち、イチジクの添加濃度が大きい方がγ−アミノ酪酸の含量は高くなるが、一定濃度を超えるとγ−アミノ酪酸の含量は飽和する。したがって、イチジクの添加濃度は原豆乳に対して２０重量％以下でよく、実用的には１０重量％程度でよい。また、反応温度に関しては、γ−アミノ酪酸の含量（生成量）に関しては４０〜４５℃が好ましく、他方、微生物の有意な増殖抑制の点からは４５℃以上が好ましい。したがって、実用的には４５〜５０℃、特に４５℃においてインキュベーションを行うことが好ましい。反応時間（インキュベーションの時間）は、一般に、２〜３時間である。
以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらの実施例によって制限されるものではない。
A further feature of the present invention is the establishment of suitable values for the added concentration of figs and the reaction temperature (incubation temperature) in order to efficiently increase the production of γ-aminobutyric acid and suppress the growth of microorganisms. That is, the content of γ-aminobutyric acid increases as the added concentration of FIG. Increases, but the content of γ-aminobutyric acid saturates when the concentration exceeds a certain concentration. Therefore, the added concentration of the fig may be 20% by weight or less with respect to the raw soymilk, and may be about 10% by weight in practical use. Regarding the reaction temperature, the content (production amount) of γ-aminobutyric acid is preferably 40 to 45 ° C., and on the other hand, 45 ° C. or higher is preferable from the viewpoint of significant growth inhibition of microorganisms. Therefore, in practice, it is preferable to carry out the incubation at 45 to 50 ° C., particularly 45 ° C. The reaction time (incubation time) is generally 2 to 3 hours.
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not restrict | limited by these Examples.
＜果実類の混合が豆乳中のγ−アミノ酪酸含量に及ぼす影響＞
大豆を水浸漬、磨砕後、おからを分離し、原豆乳とした。この原豆乳に果実類（果汁）を５％（Ｗ／Ｗ）混合し、反応温度４０℃で３時間静置した。反応スタート時と３時間静置後のγ−アミノ酪酸含量を株式会社日本分光製高速液体クロマトグラフィーで測定した。豆乳中のγ−アミノ酪酸含量は、豆乳１００ｇあたりのｍｇで表した。
測定した結果を図１に示す。これから明らかなように、イチジクを混合した豆乳が最もγ−アミノ酪酸含量が高かった。
<Effect of fruit mixture on γ-aminobutyric acid content in soymilk>
After soaking the soybeans in water and grinding, the okara was separated into raw soybean milk. 5% (W / W) of fruits (fruit juice) was mixed with the raw soymilk and allowed to stand at a reaction temperature of 40 ° C. for 3 hours. The γ-aminobutyric acid content at the start of the reaction and after standing for 3 hours was measured by high performance liquid chromatography manufactured by JASCO Corporation. The γ-aminobutyric acid content in soymilk was expressed in mg per 100 g of soymilk.
The measurement results are shown in FIG. As is clear from this, the soymilk mixed with the fig had the highest γ-aminobutyric acid content.
＜イチジク添加濃度が豆乳中のγ−アミノ酪酸含量に及ぼす影響＞
大豆を水浸漬、磨砕後、おからを分離し、原豆乳とした。この原豆乳にイチジク（ピューレ）を０〜２０％（Ｗ／Ｗ）混合し、反応温度４０℃で３時間静置した。反応スタート時と３時間静置後のγ−アミノ酪酸含量を株式会社日本分光製高速液体クロマトグラフィーで測定した。豆乳中のγ−アミノ酪酸含量は、豆乳１００ｇあたりのｍｇで表した。
測定した結果を図１に示す。これから明らかなように、イチジクを原豆乳に混合した場合、添加濃度が高くなるほど豆乳中のγ−アミノ酪酸含量は増加した。ただし、添加濃度が１０％を超えるとγ−アミノ酪酸含量の増加量はほぼ一定となり、２０％で飽和値に達することが認められた。
<Effect of fig concentration on γ-aminobutyric acid content in soymilk>
After soaking the soybeans in water and grinding, the okara was separated into raw soybean milk. Fig. (Pure) was mixed with 0-20% (W / W) of this raw soymilk and allowed to stand at a reaction temperature of 40 ° C for 3 hours. The γ-aminobutyric acid content at the start of the reaction and after standing for 3 hours was measured by high performance liquid chromatography manufactured by JASCO Corporation. The γ-aminobutyric acid content in soymilk was expressed in mg per 100 g of soymilk.
The measurement results are shown in FIG. As is clear from this, when FIG. Was mixed with raw soymilk, the content of γ-aminobutyric acid in the soymilk increased as the added concentration increased. However, when the addition concentration exceeded 10%, the amount of increase in γ-aminobutyric acid content was almost constant, and it was confirmed that the saturation value was reached at 20%.
＜反応温度が豆乳中のγ-アミノ酪酸含量に及ぼす影響＞
大豆を水浸漬、磨砕後、おからを分離し、原豆乳とした。この原豆乳にイチジク（ピューレ）を１０％（Ｗ／Ｗ）混合し、反応温度３０〜５０℃で１〜３時間静置した。γ-アミノ酪酸含量を経時的に株式会社日本分光製高速液体クロマトグラフィーで測定した。豆乳中のγ-アミノ酪酸含量は、豆乳１００ｇあたりのｍｇで表した。
測定した結果を図２に示す。これから明らかなように、反応温度が４０〜４５℃において、豆乳中のγ-アミノ酪酸含量が最も高かった。
<Effect of reaction temperature on γ-aminobutyric acid content in soymilk>
After soaking the soybeans in water and grinding, the okara was separated into raw soybean milk. Fig (pure) was mixed with 10% (W / W) of this raw soymilk and allowed to stand at a reaction temperature of 30 to 50 ° C for 1 to 3 hours. The γ-aminobutyric acid content was measured over time by high performance liquid chromatography manufactured by JASCO Corporation. The γ-aminobutyric acid content in soymilk was expressed in mg per 100 g of soymilk.
The measurement results are shown in FIG. As is clear from this, the content of γ-aminobutyric acid in soymilk was highest at a reaction temperature of 40 to 45 ° C.
＜反応温度別の豆乳中における一般生菌数の変化＞
大豆を水浸漬、磨砕後、おからを分離し、原豆乳とした。この原豆乳にイチジク（ピューレ）を１０％（Ｗ／Ｗ）混合し、反応温度３０、３５、４０、４５、５０℃で４時間静置した。経時的にサンプリングし、一般生菌数を測定した。
測定した結果を表２に示す。これから明らかなように、反応温度が３０〜４０℃までは、経時的に生菌数が増加するが、４５℃以上では生菌数の増殖抑制が認められた。
<Changes in the number of general viable bacteria in soymilk by reaction temperature>
After soaking the soybeans in water and grinding, the okara was separated into raw soybean milk. Fig (pure) was mixed with 10% (W / W) of this raw soymilk and allowed to stand at reaction temperatures of 30, 35, 40, 45 and 50 ° C. for 4 hours. Sampling was performed over time, and the number of general viable bacteria was measured.
Table 2 shows the measurement results. As is clear from this, the viable cell count increased with time until the reaction temperature was 30 to 40 ° C., but growth suppression of the viable cell count was observed at 45 ° C. or higher.
＜試作豆乳の官能評価＞
図３の豆乳製造フローに従って試作したイチジク豆乳の官能評価をパネル１１名で行った。評価項目は、青臭み、苦み、総合である。青臭み、苦みは３段階で、総合は４段階で評価した。
評価を表３に示す。これから明らかなように、イチジク豆乳は、原豆乳、豆乳と比べ、青臭み、総合評価で優れていた。
<Sensory evaluation of prototype soymilk>
The sensory evaluation of the fig soymilk produced according to the soymilk production flow of FIG. 3 was conducted by 11 panelists. Evaluation items are blue odor, bitterness, and synthesis. The blue odor and bitterness were evaluated in 3 levels, and the overall quality was evaluated in 4 levels.
The evaluation is shown in Table 3. As is clear from this, the fig soymilk was superior to the original soymilk and soymilk in the blue odor and overall evaluation.
Claims (5)
A soy milk produced by the method of any one of claims 1 to 4 and having a fig flavor added thereto.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007097012A JP4748732B2 (en) | 2007-04-03 | 2007-04-03 | Method for producing γ-aminobutyric acid-containing soymilk |
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| JP2007097012A JP4748732B2 (en) | 2007-04-03 | 2007-04-03 | Method for producing γ-aminobutyric acid-containing soymilk |
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| JP2008253167A JP2008253167A (en) | 2008-10-23 |
| JP4748732B2 true JP4748732B2 (en) | 2011-08-17 |
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| JP2007097012A Expired - Fee Related JP4748732B2 (en) | 2007-04-03 | 2007-04-03 | Method for producing γ-aminobutyric acid-containing soymilk |
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| JP7098078B2 (en) * | 2020-10-23 | 2022-07-08 | サントリーホールディングス株式会社 | Heat-sterilized beverage with milk |
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| JPH10313793A (en) * | 1997-05-13 | 1998-12-02 | Junichi Arita | Health beauty food |
| JP3663365B2 (en) * | 2000-05-25 | 2005-06-22 | 株式会社林原生物化学研究所 | Processed soy processed foods high in γ-aminobutyric acid |
| JP2002300862A (en) * | 2001-02-05 | 2002-10-15 | Kikkoman Corp | METHOD FOR PRODUCING gamma-AMINOBUTYRIC ACID-CONTAINING NATURAL FOOD MATERIAL |
| JP4982922B2 (en) * | 2001-03-29 | 2012-07-25 | 株式会社林原 | Method for producing food material with increased γ-aminobutyric acid content |
| WO2006022174A1 (en) * | 2004-08-24 | 2006-03-02 | Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo | Browning inhibitor containing ascorbic acid 2-glucoside as the active ingredient and method for inhbiting browning with the same |
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