JP2005065691A - COMPOSITION CONTAINING gamma-AMINOBUTYRIC ACID AND METHOD FOR MANUFACTURING THE SAME - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a composition containing GABA in high concentration and reduced amount of remaining added glutamic acid or its salt and to provide a method for manufacturing the same. <P>SOLUTION: The method for manufacturing the composition comprising the γ-aminobutyric acid comprises culturing lactobacteriaceae, for example, Lactobacillusbrevis IFO12005 strain in a medium containing at least one selected from a group comprising germinated unpolished rice bran, rice bran, rice, defatted rice bran, bran, soybean testa, adzuki bean testa, red bean testa and glutamic acid or its salt and then if necessary a solid-liquid separation. The invention relates to the composition containing the γ-aminobutyric acid. The culture may be carried out in a medium comprising adding an acid to the water mixture of the above material excluding the glutamic acid, adjusting pH less than 4.6 and sterilized by heating and adding glutamic acid or its salt and then culturing the lactobacteriaceae. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a γ-aminobutyric acid-containing composition and a method for producing the same, and in particular, at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat. The present invention relates to a composition containing γ-aminobutyric acid at a high concentration obtained by culturing lactic acid bacteria having a high ability to produce γ-aminobutyric acid (GABA) in a medium containing seeds and glutamic acid, and a method for producing the same.

It is known that γ-aminobutyric acid (GABA) has an effect of improving hypertension as a tertiary function of functional foods. As methods for producing GABA, methods using rice germ (for example, see Patent Document 1) and tea leaves (for example, see Non-Patent Document 1) have been reported.
On the other hand, it is said that ingestion of about 100 mg / day is necessary to exert the functionality of GABA (for example, see Non-Patent Document 2).
Therefore, in order to exert the functionality of GABA, it is important that the food material contains GABA at a high concentration. High-concentration GABA production method uses glutamic acid decarboxylase (GAD) possessed by lactic acid bacteria, gonorrhea, and rice germ (koji), and adds sodium glutamate (MSG) to produce high GABA (100mg / 100g or more) (See, for example, Patent Document 2).

However, it is known from rice germ that the amount of unreacted MSG increases when MSG is added at a high level. When used in foods, if a large amount of MSG remains, the taste of the food may be affected. On the other hand, GABA has almost no taste.
In view of the above, there is a demand for a technique for producing a high concentration of GABA with a small remaining amount of MSG.

JP-A-6-213252 JP-A-11-56276 JARQ, 24, p105, 1990 Japan Society for Agricultural Chemistry, 2003 Conference, p53, 2003

  An object of the present invention is to solve the above-mentioned problems of the prior art, to provide a composition containing a small amount of residual glutamic acid or a salt thereof and containing GABA at a high concentration, and a method for producing the same. is there.

The present inventors have intensively studied to develop a food material that reduces unreacted MSG and contains a high amount of GABA. As a result, at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat is used as a raw material, and this is added to Lactobacillus brevis ( Lactobacillus brevis). ) When IFO12005 strain was added and MSG was fermented, cell production and high GABA production were found, and the present invention was completed based on this finding.

That is, the present invention according to claim 1 includes at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat and glutamic acid or a salt thereof. A γ-aminobutyric acid-containing composition having a culture of lactic acid bacteria in a medium containing
The invention according to claim 2 provides the γ-aminobutyric acid-containing composition according to claim 1, wherein the lactic acid bacterium is Lactobacillus brevis IFO12005 strain.
The invention according to claim 3 is a medium containing germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat and glutamic acid or a salt thereof. The present invention provides a method for producing a γ-aminobutyric acid-containing composition, which comprises culturing lactic acid bacteria and then solid-liquid separation as necessary.
The invention according to claim 4 is the addition of an acid to a mixed liquid of at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat, Provided is a method for producing a γ-aminobutyric acid-containing composition, characterized by culturing lactic acid bacteria in a medium to which pH is 4.6 or lower, heat-sterilized, and glutamic acid or a salt thereof is added, and solid-liquid separation is performed as necessary To do.
The invention according to claim 5 provides the production method according to claim 3 or 4, wherein the lactic acid bacterium is Lactobacillus brevis IFO12005 strain.
The invention according to claim 6 provides a food or drink containing the γ-aminobutyric acid-containing composition according to claim 1 or 2.

According to the present invention, at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat is used as a sole nutritional source, such as lactic acid bacteria, for example lacto Provided are a composition containing a high amount of GABA and a method for producing the same, by promoting the growth of Lactobacillus brevis IFO12005 strain and efficiently converting added glutamic acid or a salt thereof into GABA.

  That is, according to the present invention, a GABA-producing lactic acid bacterium is selected from at least one selected from the group consisting of germinated brown rice, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat. It is possible to grow. As a result, GABA can be obtained in high yield. The culture solution at the end of the culture can be used as a seed culture for lactic acid fermentation as it is. That is, it can be used as a seed culture solution for food production using pickles such as pickled cucumbers, pickles such as pickles, and lactic acid fermentation such as scallops. By adding glutamic acid or a salt thereof during the lactic acid fermentation, a fermented food containing a high GABA content can be produced. Since the method of the present invention uses glutamic acid decarboxylase (GAD) of lactic acid bacteria, it was selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat Since at least one type can be sterilized, there is no concern about contamination by various bacteria.

Further, according to the present invention, from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat with a reduced GABA content in which the residual amount of glutamic acid or a salt thereof to be added is reduced It is possible to provide high GABA content water in which the residual amount of at least one selected one, or glutamic acid or a salt thereof to be added is reduced.
In the case of producing at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat with a high GABA content, for example, Example 2 Thus, by reducing the amount of water, it can be produced while maintaining the GABA production efficiency. Drying costs for the production of at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat with a high GABA content due to its low water content Can be reduced. GABA high water content can be used for various foods such as soft drinks, miscellaneous sake, and soup.

The present invention is described in detail below.
The present invention according to claim 1 includes at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat and glutamic acid or a salt thereof. A γ-aminobutyric acid-containing composition having a culture of lactic acid bacteria in a medium, specifically a Lactobacillus brevis IFO12005 strain as described in claim 2, for example.
Since such a γ-aminobutyric acid-containing composition of the present invention according to claims 1 and 2 is preferably produced by the production method of the present invention according to claim 3, hereinafter, the present invention according to claim 3 will be described. The γ-aminobutyric acid-containing composition of the present invention according to claims 1 and 2 will be described with reference to the production method.

The present invention according to claim 3 comprises germinating brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat, and glutamic acid or a salt thereof. A lactic acid bacterium, specifically, Lactobacillus brevis IFO12005 strain is cultured in a medium containing, for example, as described in claim 5, and solid-liquid separation is performed as necessary. It is a manufacturing method of a butyric acid containing composition.

The germinated brown rice bran used in the medium in the present invention may be any germinated brown rice bran. The same goes for rice bran. However, refrigerated storage is preferred until use because rice odor and generation of microorganisms are feared over time after milling.
Rice bran is divided into red rice bran, medium rice bran, and white rice bran in order from the outermost part of rice toward the core of the rice, and any of these can be used in the present invention. Can be used.
In the present invention, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat can also be used as the medium.
Here, the defatted rice bran is obtained by defatting the aforementioned rice bran by a conventional method.
In the present invention, the above-mentioned germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat are used alone or in combination of two or more thereof. Can be used together.
In the present invention, since it is preferable to use at least germinated brown rice bran, germinated brown rice bran alone or a mixture of germinated brown rice bran and rice bran is particularly preferable.
When other rice, defatted rice bran, bran, soybean seed coat, red bean seed coat, or bamboo red bean seed coat is used as a medium, it is preferable to add a yeast extract.

Next, in the present invention, glutamic acid or a salt thereof is further used in the medium. Specific examples of the salt of glutamic acid include sodium salt, potassium salt, calcium salt, magnesium salt and the like.
The medium in the present invention is a medium containing at least one selected from the group consisting of the above germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat and glutamic acid or a salt thereof. What is necessary is just to contain water normally. In addition, rice saccharified solution, amazake, koji extract and the like can be used as a medium as necessary.

As the lactic acid bacteria to be used, any bacteria can be used as long as it is a GABA-producing lactic acid bacterium. As described in claim 5, among Lactobacillus GABA-producing lactic acid bacteria, Lactobacillus brevis IFO12005 strain is particularly used. Preferably used.
By using this Lactobacillus brevis IFO12005 strain, only at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat As a nutrient source, glutamic acid or a salt thereof to be added can be converted to GABA and cell production is possible.
In germinated brown rice bran, lactic acid bacteria can grow to the order of 10 to the 8th power, and the amount of cells is sufficient as a medium for seed culture.

The γ-aminobutyric acid-containing composition of the present invention according to claim 1 is at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat. And a lactic acid bacterium in a medium containing glutamic acid or a salt thereof, specifically, for example, as described in claim 2, having a culture of Lactobacillus brevis IFO12005 strain.
In order to efficiently convert added glutamic acid or its salt, especially sodium glutamate (MSG) into GABA, choose from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat At least 1 to 30%, preferably 1 to 20% by weight of glutamic acid or its salt, especially MSG, is added to germinate brown rice bran, rice bran, rice, defatted rice bran, bran, soybean Adding 0.5 to 20 times, preferably 2 to 8 times the weight of at least one selected from the group consisting of seed coat, red bean seed coat and bamboo red bean seed coat, and inoculating and cultivating Lactobacillus brevis IFO12005 strain Is desirable.

The culture at this time is desirably left stationary, the culture temperature is 1 to 40 ° C., preferably 3 to 35 ° C., and the culture time is 1 to 30 days, preferably 2 to 14 days.
Specifically, for example, a mixture of germinated brown rice bran 5 g, MSG 0.5 g, and water 40 ml is autoclaved at 121 ° C. for 15 minutes, inoculated with Lactobacillus brevis IFO12005 strain, and cultured at 30 ° C. for 7 days As a result, the GABA content in the solid content reaches 4.22%.

Thus, the lactic acid bacteria Lactobacillus brevis in a medium containing at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat and glutamic acid or a salt thereof By culturing ( Lactobacillus brevis ) IFO12005 strain, the intended γ-aminobutyric acid (GABA) -containing composition is obtained.
After culturing, GABA-rich water is obtained together with the GABA-containing composition by solid-liquid separation as necessary. Solid-liquid separation can be performed with filter paper, activated carbon, zeolite, or the like.
Moreover, in order to improve the filterability of a culture solution, polysaccharide-degrading enzymes such as α-amylase and glucoamylase, proteolytic enzymes, and lipolytic enzymes can be used before or after the end of the culture. Before culturing, at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat, and bamboo red bean seed coat, polysaccharide-degrading enzyme, proteolytic enzyme and lipolytic enzyme By acting at least one of the enzymes, sugars, amino acids, and organic acids can be enriched as a nutrient source for lactic acid bacteria.

In addition, as described in claim 4, prior to culturing, at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat is added. By adding an acid to the mixed solution and keeping the pH at 4.6 or less, heat sterilization under normal pressure becomes possible. The acid added at this time may be a mineral acid or an organic acid. Nonvolatile organic acids such as citric acid and lactic acid are preferred.
In this way, a hydrous mixture of at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat, that is, germinated brown rice bran, rice bran, rice, Add acid such as lactic acid to a mixture of water and at least one selected from the group consisting of defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat, and adjust the pH to 4.6 or lower. Can be sterilized under normal pressure and heating conditions of 100 ° C. or lower. As a result, an autoclave is not required. At this time, glutamic acid or a salt thereof to be added may be sterilized separately.

Specifically, after sterilization and cooling, 0.1 to 20% of MSG is added to the cocoon weight, inoculated with Lactobacillus brevis IFO12005 strain, and cultured at 30 ° C for 7 days, GABA content was 6.19-7.02% in the germinated brown rice bran test zone and 6.27-7.12% in the rice bran test zone. In particular, to increase the conversion rate of MSG to 95% or more, the addition amount of MSG should be 20% or less.

Furthermore, as described in claim 6, a food or drink containing the γ-aminobutyric acid-containing composition according to claim 1 or 2 is provided.
Although it does not restrict | limit especially as such food / beverage, Specifically, in GABA water, miscellaneous sakes like Example 6, a cocktail, a fortified drink, a soft drink, etc. are mentioned, for example. In addition, germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat containing GABA include buckwheat, udon, cookies, bread and the like using flour, rice flour and the like. It is possible to replace all or part of these foods and drinks, and it is possible to produce foods and drinks to which GABA is added at a high concentration.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to this.

(1) Culture 5 g of germinated brown rice bran (85% polished rice) or rice bran (Akitakomachi) and 40 g of water were placed in a 100 ml Erlenmeyer flask, uniformly dispersed while heating, and autoclaved at 121 ° C. for 15 minutes. After allowing to cool, 1 ml of MSG (L-glutamate monosodium monohydrate) having a predetermined concentration, which was separately sterilized, was added. ). Inoculated with 0.8 ml of a culture solution of Lactobacillus brevis IFO12005 strain precultured in MRS medium (OD660 = 6.19 on the 3rd day of culture), set silicosene, and incubated at 30 ° C. for 1 week.
GABA in the supernatant obtained by deproteinization of the fermentation broth by TCA treatment was quantified with an amino acid analyzer. The number of lactic acid bacteria in the fermentation broth was counted by the pour method using a BCP agar medium. The results are shown in Table 1.

As a result, both germinated brown rice bran and rice bran were found to proliferate by adding Lactobacillus brevis IFO12005 strain. The order of 10 ⁷ CFU / ml in the rice bran ward and the order of 10 ⁸ CFU / ml in the germinating brown rice sardine ward, germination of the germinated brown rice straw was better than that of the rice bran ward.
From the above results, it was suggested that both germinated brown rice bran and rice bran are promising as seed cultures for Lactobacillus brevis IFO12005 strain.

(2) GABA Production Next, the results of examining the amount of GABA produced are shown in Table 2.
As a result, in both the germinated brown rice bran and rice bran, the raw material MSG (but as glutamic acid (Glu)) could not be detected in the area up to the addition of MSG 5%. Conceivable. In the addition zone exceeding 5% of MSG, unreacted MSG (but as glutamic acid) increased in both germinated brown rice bran and rice bran. The tendency was strong in the rice bran ward, reaching 43% of the GABA weight in the 10% rice bran MSG. However, in the germinated brown rice bran MSG 10% section, it decreased remarkably to 26%, and the production concentration of GABA was the highest in all the test sections, with a high concentration of 0.53%.
The reason why GABA production was better in the germinated brown rice bran with high MSG concentration was that the germinated brown rice bran produced better bacteria and the pH of the germinated brown rice bran culture (6.5-6.6) Is lower than the pH of rice bran broth (7.5-7.6), it is advantageous for GAD whose optimum pH is 4.2 (Y. Ueno: Biosci. Biotech. Biochem., Vol.61, 1168-1171, 1997) It is thought that it became.

  Germinated brown rice bran (85% polished rice) 5 g and a predetermined amount of water were taken into a 100 ml Erlenmeyer flask, uniformly dispersed while heating, and autoclaved at 121 ° C. for 15 minutes. After standing to cool, 1 ml of separately sterilized MSG was added (Note that MSG was added at 8% of the weight of the potato). 0.8 ml of the pre-cultured Lactobacillus brevis IFO12005 culture solution was inoculated, and silicosene was set, followed by stationary culture at 30 ° C. for 1 week. The ratio of water to germinated brown rice bran was increased from 2 times (10 ml) to 3 times, 4 times, and 5 times, and the influence of germinated brown rice bran concentration in the culture solution on GABA concentration was examined. In the control group, the ratio of water was added 8 times in the same manner as in Example 1. The results are shown in Table 3.

  As a result, the GABA content (w / v%) in the mixed solution was as high as 1.49% in the double amount of water. As the water content increased, the GABA content in the mixture decreased. However, the GABA content with respect to the germinated brown rice bran weight was almost constant between 3.72 and 4.22 (w / w%). In all test sections, there was a small amount of unreacted MSG. Since the amount of GABA produced does not change much even when the water content is reduced, it can be seen that GABA-containing germinated brown rice bran can be prepared by drying the mixed solution, which is convenient for use as a food material.

Germinated brown rice bran (80% polished rice) 35 kg and water 280 L were put into a stainless steel sealed tank and sterilized. Then, it cooled to 25 degreeC and added 3kg of MSG. Next, 16 L of a culture solution of Lactobacillus brevis IFO12005 strain pre-cultured on a germinated brown rice bran medium was inoculated. After stirring uniformly, the cells were statically cultured at 30 ° C. for 1 week. The culture solution was sterilized by heating and then filtered to obtain 250 L of a filtrate. The filtrate was filtered through activated carbon and celite to obtain 240 L of colorless and odorless 0.79% GABA-containing water. On the other hand, the filtration residue (71.9%) was dried with warm air to obtain 25 kg of germinated brown rice bran containing 1.27% GABA.

15 kg of rice bran (Akitakomachi 90% polished rice) and 60 L of water were put into a stainless steel sealed tank and sterilized. Then, it cooled to 25 degreeC and added MSG 1.28kg. Next, 8 L of Lactobacillus brevis IFO12005 strain culture medium pre-cultured in germinated brown rice bran medium was inoculated. After stirring uniformly, the cells were statically cultured at 30 ° C. for 1 week. The culture solution was sterilized by heating and then filtered to obtain 49 L of filtrate. The filtrate was filtered with activated carbon and celite to obtain colorless and odorless water containing 1.19% GABA. On the other hand, 25 kg of filtration residue (water content: 69%) was dried with hot air to obtain 11 kg of rice bran containing 1.71% GABA.

Germinated brown rice bran and rice bran (Akachimachi 90% polished rice) 5g, water 19.75ml, 50% (v / v) lactic acid 0.25ml was added to adjust the pH of the mixture to 4.0-4.5, and then heat sterilized at 100 ° C for 60 minutes . 20 ml of an aqueous solution containing separately sterilized MSG (0.5, 1.0 g) was added. Next, a culture solution of germinated brown rice bran medium was added, and static culture was performed at 30 ° C. Table 4 shows the amount of GABA (the amount of GABA produced by germinated brown rice bran subjected to lactic acid acid heat sterilization treatment) in the germinated brown rice bran produced after 7 days of culture.
As a result, the GABA concentration in the mixed solution was 0.825% in the group with 10% (0.5g) MSG added to the germinated brown rice bran. At this time, the conversion rate from MSG to GABA was 95% or more, and the solid content concentration of GABA reached 6.19%.

Table 5 shows the amount of GABA in the rice bran produced after 7 days of culture (the amount of GABA produced by brown rice bran subjected to lactic acid acidic heat sterilization treatment).
As a result, the GABA concentration in the mixed solution became 0.836% even in the MSG addition section of 10% (0.5g) relative to rice bran. At this time, the conversion rate from MSG to GABA was 95% or more. The solid content concentration of GABA reached 6.27%. The reason why the high conversion rate to GABA can be maintained even when such high concentration of MSG is added is that sterilization by heating with lactic acid acidity (pH 4.1-4.5), glucose from rice bran (concentration 0.56mg in rice bran medium) / ml, germinated brown rice bran medium concentration 1.64mg / ml), fructose (concentrated rice bran medium concentration 0.55mg / ml, germinated brown rice bran medium concentration 1.57mg / ml) and other monosaccharides are produced and used as a nutrient source for lactic acid bacteria It is thought that it was added. In addition, as a result of the addition of lactic acid and lactic acid generated from saccharides to adjust the pH of the medium to 4.8 to 5.5 even after the addition of MSG, the increase in the pH of the medium accompanying the production of GABA was suppressed. It seems that it became convenient for GAD whose suitable pH is 4.2. Moreover, by adjusting the pH to 4.6 or less, sterilization by boiling at normal pressure became possible, and in this method, an autoclave was not necessary.

Conventional sake is produced by mixing all ingredients of rice cake, rice and water at the time of preparation, adding yeast and fermenting at low temperature. In this example, germinated brown rice that had been polished 80% was used as the raw material rice, and conventional rice bran was used. The moromi fermentation days were squeezed in 20 days to make sake. The component values were Sake degree-38.5, Alcohol 19.6, Acidity 5.0, Amino acid degree 0.7, and Straight sugar content 1.13.
To this sake, 0.79% GABA-containing water prepared in Example 3 was added to give germinated brown rice wine. The component values were as follows: sake degree 37.0, alcohol 14.8, acidity 4.1, amino acid degree 1.4, straight sugar content 2.62, and GABA content 85.9 mg / 100 g.
As a result of a sensory test on the germinated brown rice liquor obtained, it was a wine-like rice wine that had a balance between sourness and sweetness and was different from conventional sake. It was very easy to drink because of its low alcohol content and fruity aroma. In addition, there is no scent derived from rice bran and the GABA content is very high at 85.9mg / 100g, so we can expect commercialization.

  10 g of rice, 0.2 g of yeast extract (fermented taste) and 10 g of water were placed in a 100 ml Erlenmeyer flask and sterilized by autoclaving at 121 ° C. for 20 minutes. As a test zone, Aka-ku (Aka-ku 1 and Aka-ku 2), in which 10% or 50% of rice was replaced with red rice cake, was also established. After standing to cool, 2 ml of a sterilized MSG aqueous solution (0.3 g as MSG) was added (MSG is 3% of the weight of the potato). 0.4 ml of the pre-cultured Lactobacillus brevis (IFO12005) culture solution was inoculated, and silicosene was set, followed by stationary culture at 30 ° C. for 1 week. The results are shown in Table 6. GABA can also be produced in the rice-only test zone, and 58% of MSG has been converted to GABA. Furthermore, GABA production increased significantly by adding 10% red koji, and 77% of MSG was converted to GABA.

Nutrition sources (defatted rice bran, soybean seed coat, red bean seed coat, bamboo red bean seed coat, bran each) 20 g and 150 g of water are taken into a 100 ml Erlenmeyer flask, uniformly dispersed while heating, and autoclaved at 121 ° C for 20 minutes . After standing to cool, 9 ml of MSG aqueous solution (1.8 g as MSG), which was sterilized separately, was added (MSG is 9% with respect to the weight) 0.8 ml of the pre-cultured Lactobacillus brevis IFO12005 culture solution was inoculated, and silicosene was set, followed by stationary culture at 30 ° C. for 1 week. 0.8 ml of sterilized water was added to the control group instead of the bacterial solution. The results are shown in Table 7. As a nutrient source to be tested, bran, defatted rice bran, and soybean seed coat were good. In particular, 94% of the added MSG was converted to GABA until bran. Even with bamboo red bean seed coat and red bean seed coat, the production was slightly inferior, but GABA could be produced.
As for bamboo red bean seed coat, red bean seed coat, and soybean seed coat, when 0.4 g of yeast extract was added during cultivation, GABA production increased remarkably as in Example 7, and 86.9%, 69.2%, and 98.2% of MSG respectively. Converted to GABA.

  Powerful powder (camellia) 280g, sugar 16.8g, salt 5.6g, skim milk 5g, margarine 20g, water 190g (GABA addition amount in the GABA water addition section is 230mg, and the GABA water used in Example 4) Yeast (8.4 g of Shirakami Kodama Yeast or 1.2 g of SAF dry yeast) was charged into an automatic home bakery HBS 403 (MK Seiko) to produce bread. The results are shown in Table 8. As for the specific volume of the bread after baking, the fermentation proceeded sufficiently in the GABA water + Shirakami Kodama yeast group and the GABA water + SAF dry yeast group as in the control group. In addition, it became clear that there was no problem in the GABA water addition section. On the other hand, the GABA weights of the baked GABA water + Shirakami Kodama yeast group and GABA water + SAF dry yeast group were 167.3 mg and 187.5 mg, respectively, and 73% and 82% of the added GABA amount remained, respectively. From the above results, it was found that GABA water can be used for bread making.

  IPM-500 noodle making machine (made by Izumi Seiki Seisakusho Co., Ltd.) ) And noodles were prepared. After the raw noodles were boiled for 3 minutes, the GABA content in the boiled noodles and boiled liquid was measured. The results are shown in Table 9. As a result, GABA in boiled noodles was 11.46 mg, and 56.4% of raw noodles remained. 47.2% GABA was found in the boiled liquid. Sensory and GABA water were added, and there was no difference from the control group.

  Mix 190g of commercially available 7-fold concentrated inner bird soup with 10g of GABA water obtained in Example 4 (GABA concentration: 9.83mg / ml), place in an aluminum pouch, and heat sterilize under retort conditions (120 ° C, 10 minutes) did. The concentration of GABA before and after sterilization was measured. The GABA concentration in the soup before sterilization was 0.55 mg / ml, and the concentration after sterilization was 0.54 mg / ml. From this, it was found that GABA water hardly decomposes even during heat sterilization under retort conditions of soup.

  500 g of rice bran containing 1.71% GABA obtained in Example 4, 680 g of water, and 120 g of salt were mixed well to prepare a koji bed. Two 110g cucumbers were soaked overnight. After the pickled cucumber bowl was washed with water, the amount of GABA in the cucumber was measured. As a result, 45 mg of GABA was contained per 100 g of cucumber. The sensually, there was no difference from the cucumber pickled cucumber produced using the conventional cocoon bed.

  INDUSTRIAL APPLICABILITY The present invention can be widely used in the field of food production using lactic acid fermentation such as pickles such as pickled cucumbers, nata pickles, and grouper, and beverages such as soft drinks, miscellaneous drinks, and soups.

Claims (6)

  A culture of lactic acid bacteria in a medium containing at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat and glutamic acid or a salt thereof A composition containing γ-aminobutyric acid. The γ-aminobutyric acid-containing composition according to claim 1, wherein the lactic acid bacterium is Lactobacillus brevis IFO12005 strain.   Lactic acid bacteria are cultured in a medium containing at least one selected from the group consisting of germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat, and glutamic acid or a salt thereof, and necessary A method for producing a γ-aminobutyric acid-containing composition, wherein solid-liquid separation is performed accordingly.   Germinated brown rice bran, rice bran, rice, defatted rice bran, bran, soybean seed coat, red bean seed coat and bamboo red bean seed coat are acid-added to a water mixture of at least one selected from pH 4.6 or less, and heat sterilized Then, a method for producing a γ-aminobutyric acid-containing composition, wherein lactic acid bacteria are cultured in a medium supplemented with glutamic acid or a salt thereof, and solid-liquid separation is performed as necessary. The method according to claim 3 or 4, wherein the lactic acid bacterium is Lactobacillus brevis IFO12005 strain. A food or drink containing the γ-aminobutyric acid-containing composition according to claim 1 or 2.