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Method for preparing soy sauce which is rich in gamma-aminobutyric acid

A technology of aminobutyric acid and soy sauce, applied in food preparation, application, food science and other directions, can solve problems such as unmentioned effects, and achieve the effect of strong specificity and high activity

Active Publication Date: 2012-05-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the paper did not mention the effect of inoculation of Lactobacillus plantarum on free amino acids and biogenic amines in soy sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The medium formula of Lactobacillus brevis is: soybean protein hydrolyzate 20.0g, glucose 3.0g, sodium acetate 1.0g, diamine citrate 1.0g, Tween 80 0.1g, K2HPO4 1.0g, MgSO4 0.1g, distilled water 1.0L. The culture conditions are: pH 6.0, 37 degrees, cultured for 48 h.

[0020] Soybean protein hydrolyzate uses soybean protein as raw material, and trypsin is added for hydrolysis. After the degree of hydrolysis reaches 20%, it is treated at 95 degrees for 10 minutes to inactivate the enzyme.

[0021] Add 30 g / l glutamic acid to crude soy sauce, add 10% Lactobacillus brevis culture solution, and ferment at 25 degrees for 10 days to obtain soy sauce rich in γ-aminobutyric acid. The content of γ-aminobutyric acid in soy sauce reaches 15.75g / l.

Embodiment 2

[0023] The medium formula of Lactobacillus brevis is: soybean protein hydrolyzate 10.0g, glucose 1.0g, sodium acetate 1.0g, diamine citrate 2.0g, Tween 80 1g, K2HPO4 2.0g, MgSO4 0.4g, distilled water 1.0L. The culture conditions are: pH 6.0, 30 degrees, cultured for 24 h.

[0024] Soybean protein hydrolyzate uses soybean protein as raw material, and trypsin is added for hydrolysis. After the degree of hydrolysis reaches 20%, it is treated at 85 degrees for 20 minutes to inactivate the enzyme.

[0025] Add 5 g / l sodium glutamate to crude soy sauce, add 1% Lactobacillus brevis culture solution, and ferment at 40 degrees for 3 days to obtain soy sauce rich in γ-aminobutyric acid. The content of γ-aminobutyric acid in soy sauce reached 7.21 g / l.

Embodiment 3

[0027] The medium formula of Lactobacillus brevis is: yeast extract 10.0g, glucose 3.0g, sodium acetate 1.0g, diamine citrate 1.0g, Tween 80 0.1g, K2HPO4 1.0g, MgSO4 0.1g, distilled water 1.0L. The culture conditions are: pH 6.0, 37 degrees, cultured for 48 h.

[0028] Soybean protein hydrolyzate uses soybean protein as raw material, and trypsin is added for hydrolysis. After the degree of hydrolysis reaches 20%, it is treated at 95 degrees for 10 minutes to inactivate the enzyme.

[0029] Add 5 g / l glutamic acid to crude soy sauce, add 10% culture solution of Lactobacillus brevis, and ferment for 10 days at 25 degrees to obtain soy sauce rich in γ-aminobutyric acid. The content of γ-aminobutyric acid in soy sauce reached 7.18 g / l.

[0030] Table 1 shows the effects of different medium formulations on the specificity and activity of Lactobacillus brevis-producing glutamic acid (+ indicates that it has activity on this amino acid, - indicates that it has no activity on th...

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PUM

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Abstract

The invention provides a method for preparing soy sauce which is rich in gamma-aminobutyric acid, and belongs to the technical field of fermentation brewing. In the method, after 1 to 30 g / l of glutamic acid is added into soy sauce base oil, and lactobacillus brevis is inoculated, so that the soy sauce base oil is fermented at the temperature of 25 and 37 DEG C for 3 to 10 days, and thus the soy sauce which is rich in the gamma-aminobutyric acid can be obtained. In the method, the content of biogenic amine in the soy sauce is not increased, and the content of the gamma-aminobutyric acid in the soy sauce can be improved obviously.

Description

technical field [0001] The invention relates to the technical field of soy sauce preparation, in particular to a preparation method of soy sauce rich in gamma-aminobutyric acid. Background technique [0002] γ-aminobutyric acid, English name: γ-aminobutyric acid (GABA) γ-aminobutyric acid, chemical name: 4-aminobutyric acid, alias: γ-aminobutyric acid, aminobutyric acid, pipecolic acid, is the central nervous system It is a very important inhibitory neurotransmitter in human body. It is a naturally occurring non-protein amino acid with extremely important physiological functions. It can promote the activation of the brain, strengthen the brain and improve intelligence, resist epilepsy, promote sleep, and moisturize the skin. Skin, delay brain aging function, can supplement human inhibitory neurotransmitters, and has good blood pressure lowering effect. Promote the improvement and protection of kidney function. Inhibit fatty liver and obesity, activate liver function. Dail...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/238A23L1/30A23L27/50
Inventor 赵谋明崔春欧阳珊赵海锋
Owner SOUTH CHINA UNIV OF TECH
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