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Method for preparing food functional products containing high-concentration Gamma-aminobutyric acid

A aminobutyric acid and functional technology, which is applied in the field of preparing food functional products containing high concentration of γ-aminobutyric acid, can solve the problems of GABA concentration reduction, complex processing technology, and waste of extract solution, and achieve short germination cycle, Easy storage and high enzyme activity

Inactive Publication Date: 2012-08-01
SHANGHAI TIANTIAN BUSINESS INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the sodium glutamate extract is continuously added during the germination process, the processing technology is complicated, and the added sodium glutamate extract cannot completely penetrate into the raw material, resulting in waste of the extract and making the product contain The concentration of GABA decreases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] First, mix the mixed beans (red beans, black beans, mung beans) with 5 times the water in 50 o Sprout in a constant temperature incubator under C condition for 6 hours, then crush the germinated beans into a homogenate with a pulverizer, and the temperature of the slurry after homogenization does not exceed 60 o C, the slurry is ready for use;

[0036] The obtained slurry was inoculated into a sodium glutamate solution with a pH of 4.5 to 7.0, and placed in a conventional fermenter with stirring for mixing; the weight ratio of the slurry to the sodium glutamate-containing solution was 1:1 (w / w); then keep the temperature at 20 o About C, biotransformation is 8 hours to obtain the biotransformation solution; wherein the sodium glutamate solution is an aqueous solution containing 0.1-2% sodium glutamate in mass concentration, which is produced in natural nutritious food Extracted

[0037] The above-obtained biotransformation liquid (that is, the transformation liquid that has...

Embodiment 2

[0039] First, mix mixed beans (red beans, black beans, mung beans) with 10 times water in 25 o Sprout in a constant temperature incubator under C condition for 24 hours. In order to prevent the beans that germinated that day may not be used immediately in the production process, and the beans must not be used until the next day, the germinated raw materials can be placed in 4 o C~8℃, for example, 4 o Pre-cooling in a refrigerator or cold room at C~8℃ can protect the enzyme activity and prevent the beans from further sprouting; the pre-cooling time should not exceed 36 hours. When using, grind the germinated beans with a crusher into a homogenate, and the temperature of the slurry after homogenization does not exceed 60 o C, the slurry is ready for use;

[0040] The obtained slurry was inoculated into a sodium glutamate solution with a pH of 4.5 to 7.0, and placed in a conventional fermenter with stirring to mix; the weight ratio of the slurry to the sodium glutamate-containing sol...

Embodiment 3

[0043] First, mix mixed beans (soybeans, adzuki beans, black beans, mung beans, lentils) with 8 times the amount of water in 40 o Sprout in a constant temperature incubator at C temperature for 15 hours, at 8 o C refrigerator or cold storage is pre-cooled for about 4 hours, then the germinated beans are crushed into a homogenate with a grinder, and the temperature of the slurry after homogenization does not exceed 60 o C, the slurry is ready for use;

[0044] The obtained slurry was inoculated into a sodium glutamate solution with a pH of 4.5 to 7.0, and placed in a conventional fermenter with stirring to mix; the weight ratio of the slurry to the sodium glutamate-containing solution was 3:1 (w / w); add another one thousandth to one ten thousandth of CaCl 2 (Calcium chloride) to make Ca 2+ (Calcium ion) concentration is 2~12mg / 100g, and it is mixed in a conventional fermenter with stirring, and placed with stirring and then kept at 35 o About C, the biotransformation takes 1.5 hour...

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Abstract

The invention discloses a method for preparing food functional products containing high-concentration Gamma-aminobutyric acid. The method is characterized by comprising the following steps that: (1) selected beans are cleaned by clean water, impurities and dust are removed, 5 to 10 times of water is used, the beans are subjected to gemmation for 6 to 24 hours in a constant-temperature culture box under the condition of 25 to 50 DEG C, and the pulping is carried out; (2) pulp obtained in the step (1) is inoculated into monosodium glutamate solution with the pH being 4.5 to 7.0 and is placed into an ordinary fermentation tank with a stirring function to be mixed; the weight ratio of the pulp to the monosodium glutamate containing solution is 1:1-5:1 (w / w); and then, the biotransformation is carried out for 0.5 to 8.0 hours under the temperature condition being 20 to 50 DEG C, and biotransformation fermentation liquid is obtained; and (3) the steps of sterilization, sealing and package are carried out. The method has the advantages that monosodium glutamate is decarboxylated and transformed into the food functional ingredient of Gamma-aminobutyric acid through an enzyme system in burgeoned beans, the functional ingredient in the burgeoned beans is obviously improved, and in addition, the additional values of traditional agricultural products are greatly improved.

Description

Technical field [0001] The invention relates to a method for preparing food functional products containing high-concentration gamma-aminobutyric acid. Background technique [0002] Gamma-aminobutyric acid (abbreviated as GABA) is a non-protein amino acid widely distributed in animals and plants. It is converted from glutamic acid by glutamine decarboxylase. It is an inhibitory substance found in mammalian brain and spinal cord. Neurotransmitter is a functional component that is very worthy of attention. According to reports, GABA has physiological functions such as lowering blood pressure, nourishing nerves, improving liver and kidney function, and improving brain activity (see: Food Industry Science and Technology, 2003, 24 (1), pages 109-110, γ-aminobutyric acid (GABA) )-A new type of functional food factor), as well as regulating hormone secretion, improving menopausal syndrome, promoting alcohol metabolism, deodorizing, and effective weight loss. However, the content of GAB...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/202A23L11/50A23L11/70
Inventor 黄汉荣陈培华
Owner SHANGHAI TIANTIAN BUSINESS INDAL
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