Method for producing protein composition and protein composition

Abstract

To provide a method for producing a protein composition produced by culturing Aspergillus oryzae, which can increase a content of a specific functional component in the protein composition by selecting culturing conditions, and to provide a protein composition obtained thereby.SOLUTION: Provided are: a method for producing a protein composition containing a protein component and a functional component, the method comprising cultivating Aspergillus oryzae in a medium containing a nutritional composition containing sugar and allowing the cultured Aspergillus oryzae to produce the protein composition, and the functional component being an amino acid, a vitamin, or a hydrocarbon compound; and a protein composition.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a protein composition obtained by culturing a koji mold, and in particular to a protein composition which can be used as a meat substitute. [Background technology]

[0002] Due to the increase in the global population, food shortages are expected in the near future, and there are concerns that protein supplies will stagnate due to issues such as a lack of meat production and the depletion of fish resources. In light of this situation, efforts are being made to develop alternative protein materials to replace meat and fish.

[0003] As an alternative protein to meat and fish, plant-based proteins are widely used due to their health benefits such as low calories and low fat. For example, soybeans and fungi such as mushrooms are already widely used. In particular, proteins produced by fungi (mycoproteins) have attracted attention because they grow quickly and can be produced in a short period of time, they have a low environmental impact as they use few resources (water and land), they are easy to process into food due to their natural fibrous structure, and they are rich in nutrients. Among fungi, food technology using koji mold and fermented koji is also being developed. Koji mold has been used for a long time for various purposes in traditional Japanese cuisine and is highly reliable, and has a healthy and clean image.

[0004] Patent Document 1 discloses a technique for obtaining a large amount of koji fungus cells by liquid culture of koji fungus in a liquid medium containing an appropriate nitrogen source and sugar source, and then mixing and processing the washed koji fungus cells with various seasonings or food ingredients such as wheat and bread crumbs to obtain a minced meat-like food. This technique is a method for producing meat substitute koji fungus cells, which includes a step of starting to culture koji fungus in a liquid medium and then recovering and washing the grown fungus cells, and includes a case in which the koji fungus is Aspergillus oryzae. This technique aims to provide a minced meat-like food by using the collected and washed koji fungus cells as the main raw material after liquid culture of koji fungus by a simple method.

[0005] Patent Document 2 discloses liquid koji obtained by culturing koji mold in a liquid medium containing 1% (w / v) or more of amino acids at the start of the culture, the liquid koji having a pH in the range of 4.0 to 8.0 and containing 0.2% (w / v) or more of ammonium ions. It also discloses a liquid medium containing wheat, soybean, rice or corn. This technology has found that liquid koji containing a large amount of ammonium ions, which are effective in enhancing saltiness, can be produced by culturing koji mold in a liquid medium to which amino acids have been added while adjusting the pH with an acid, and aims to provide a liquid koji effective in enhancing saltiness, and to provide a seasoning liquid that has a strong salty taste and excellent overall palatability even under salt-free or low-salt conditions using the liquid koji. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent Publication No. 2021-23172 [Patent Document 2] Patent No. 6223727 Summary of the Invention [Problem to be solved by the invention]

[0007] In contrast to alternative proteins that are extracted, processed, and used directly from existing plants such as soybeans and fungi, when proteins are produced by culturing koji mold or the like, it is expected that the properties of the alternative protein can be adjusted by adjusting the culture conditions. For example, if a protein composition containing a protein produced by culture contains other components such as specific nutrients, it is expected that consumers will receive better health benefits.

[0008] However, in conventional culture methods, including the technique of Patent Document 1, no method has been found for increasing the content of a specific functional component in the produced protein composition.

[0009] The technology in Patent Document 2 makes it possible to obtain liquid koji that contains ammonium ions by adjusting the components of the medium, such as acidity, adjusting the pH, and adding amino acids and specific nutritional components. However, the purpose of this is to improve the flavor, not to include components that enhance functional effects, and the effect of increasing the content of other functional components is not disclosed.

[0010] The present invention has been made in consideration of the above-mentioned circumstances, and aims to provide a method for producing a protein composition produced by culturing koji mold, which can increase the content of specific functional components in the protein composition by selecting culture conditions, and a protein composition obtained thereby. [Means for solving the problem]

[0011] In order to solve the above problems, the present invention has the following aspects. The first aspect of the present invention is A method for producing a protein composition comprising a protein component and a functional component, comprising: The method includes a step of culturing a koji mold in a medium containing a nutritional composition containing sugar, and allowing the cultured koji mold to produce the protein composition; The method for producing a protein composition, wherein the functional ingredient is an amino acid, a vitamin, or a carbohydrate compound.

[0012] The second aspect of the present invention is the first aspect, The method for producing a protein composition is as described above, wherein the Aspergillus oryzae is Aspergillus oryzae strain RIB40.

[0013] A third aspect of the present invention is the first or second aspect, The functional ingredient is (a) Theanine, GABA, ALA or essential amino acids (b) Naringenin, naringin, pinitol, citrulline, ornithine or quinic acid (c) Tea catechin, 3-hydroxyisovaleric acid, or salacinol The present invention relates to a method for producing a protein composition, the method being any one of the above.

[0014] A fourth aspect of the present invention relates to the third aspect, A method for producing a protein composition, wherein the functional ingredient is theanine, GABA or ALA.

[0015] A fifth aspect of the present invention is any one of the first to fourth aspects, The nutritional composition comprises: (α) Brown rice flour (β) Sake lees and raw sugar (γ) Yeast extract and raw sugar The present invention relates to a method for producing a protein composition, the method being any one of the above.

[0016] A sixth aspect of the present invention is any one of the first to fifth aspects, The functional ingredient is at least one selected from the group consisting of phenylalanine, L-alanine, 3-hydroxyisovaleric acid, hesperidin, catechin, pyruvic acid, and salacinol; A method for producing a protein composition, wherein the nutritional composition is brown rice flour.

[0017] A seventh aspect of the present invention is any one of the first to fifth aspects, The functional ingredient is one or more selected from the group consisting of naringenin, quinic acid, naringin, citric acid, ergothioneine, citrulline, ornithine, diallyl sulfide, D-pinitol, acetylcholine, and 3-hydroxytyrosol; The method for producing a protein composition, wherein the nutritional composition is sake lees and raw sugar.

[0018] The eighth aspect of the present invention is any one of the first to fifth aspects, The functional ingredient is at least one selected from the group consisting of threonine, lysine, histidine, valine, methionine, isoleucine, leucine, tryptophan, 4-aminobutyric acid, 5-aminolevulinic acid, arginine, and theanine; The method for producing a protein composition, wherein the nutritional composition is yeast extract and raw sugar.

[0019] A ninth aspect of the present invention is a protein composition obtained by the method for producing a protein composition according to any one of the first to fifth aspects, (i) one or more selected from the group consisting of phenylalanine, L-alanine, 3-hydroxyisovaleric acid, hesperidin, catechin, pyruvic acid, and salacinol (ii) one or more selected from the group consisting of naringenin, quinic acid, naringin, citric acid, ergothioneine, citrulline, ornithine, diallyl sulfide, D-pinitol, acetylcholine, and 3-hydroxytyrosol. (iii) one or more selected from the group consisting of threonine, lysine, histidine, valine, methionine, isoleucine, leucine, tryptophan, 4-aminobutyric acid, 5-aminolevulinic acid, arginine, and theanine The present invention relates to a protein composition comprising any one of the following: Effect of the Invention

[0020] According to the present invention, there is provided a method for producing a protein composition produced by culturing koji mold, which can increase the content of specific functional components in the protein composition by selecting the culture conditions, and a protein composition obtained thereby. [Brief description of the drawings]

[0021] [Figure 1] FIG. 2 is a graph showing a plot of correlation depending on the functional components contained in the protein composition of this example. [Diagram 2] FIG. 2 is a graph showing plots indicating the functional components contained at each plot position used in the analysis of FIG. 1. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0022] Hereinafter, the method for producing a protein composition and the protein composition according to the present invention will be described with reference to embodiments, although the present invention is not limited to the following embodiments.

[0023] (Method of producing protein composition) The method for producing a protein composition of the present embodiment is a method for producing a protein composition containing a protein component and a functional component, and includes a step of culturing an Aspergillus oryzae in a medium containing a nutritional composition containing sugar, and allowing the cultured Aspergillus oryzae to produce the protein composition, wherein the functional component is an amino acid, a vitamin, or a hydrocarbon compound.

[0024] The protein composition comprises a protein component and a functional component. The protein component may be any protein, but is preferably produced by culturing koji mold.

[0025] A functional ingredient broadly refers to an ingredient that exerts functionality within the body of an organism. Functionality broadly refers to something that has or can lead to effects such as acting as nutrients or changing (especially improving) physical condition. In particular, the organism is a human, and functionality refers to the effect of improving physical condition such as nutrition or health when ingested as food. Examples of functional ingredients include functional ingredients registered with the Consumer Affairs Agency for functional food.

[0026] The functional ingredients include amino acids, vitamins, and hydrocarbon compounds. Amino acids refer to essential amino acids and those with other functionalities. Vitamins refer broadly to ingredients other than nutrients that play a role in supporting the metabolism and functions of living organisms. Hydrocarbon compounds mainly refer to organic compounds that act as functional compounds other than the amino acids and vitamins mentioned above.

[0027] Specifically, functional ingredients include (a) Theanine, GABA, ALA or essential amino acids (b) Naringenin, naringin, pinitol, citrulline, ornithine or quinic acid (c) Tea catechin, 3-hydroxyisovaleric acid, or salacinol The functional components contained in the protein composition preferably include two or more of these, and more preferably three or more.

[0028] The functional ingredient is preferably theanine, GABA, or ALA. It is more preferable that the functional ingredient is two or more of these. Theanine, GABA, and ALA all have the effect of improving physical condition, and are contained in health foods and the like, and their safety and effectiveness have been confirmed.

[0029] The protein composition may contain other ingredients as appropriate in addition to the protein component and the functional ingredient. In this embodiment, since the protein composition is used for consumption such as meat substitutes, the other ingredients are preferably those that can be contained in food.

[0030] As for koji mold, the koji mold that has been traditionally used in the production of foods such as alcoholic beverages, miso, and soy sauce can be used as is. Most koji molds have been confirmed to be safe, and these include Aspergillus oryzae, Aspergillus kawachii, and Aspergillus niger. Known species include Aspergillus kawachii, Aspergillus awamori, Aspergillus sojae, Aspergillus glaucus, and Aspergillus luchuensis.

[0031] In this embodiment, the koji mold is preferably Aspergillus oryzae. It is more preferable to use the koji mold RIB40 strain or a strain having similar properties, and it is particularly preferable to use the RIB40 strain.

[0032] The nutritional composition is a composition that contains a component that is added when culturing koji mold and serves as a nutrient for the culturing of koji mold. The nutritional composition contains carbohydrates, particularly sugar, as nutrients. These nutritional compositions can be made from brown rice flour, sake lees, raw sugar, yeast extract, or the like.

[0033] In this embodiment, in particular, the nutritional composition includes (α) Brown rice flour (β) Combination of sake lees and raw sugar (γ) A combination of yeast extract and raw sugar It is preferable to use either one of the above.

[0034] The amount of nutritional composition added during the culture can be any amount that allows culture. Usually, when using a liquid medium, brown rice flour, sake lees, raw sugar, yeast extract, etc., can be cultured appropriately if the total amount is 10% or less of the total mass of the liquid medium. As a guideline, each component is 0.5 to 5%, preferably 1 to 3%, of the total mass of the liquid medium.

[0035] The inventors have discovered that by culturing the koji mold with the specific nutritional composition, it is possible to cause the koji mold to produce any of the functional ingredients, or a specific combination of specific functional ingredients, together with protein.

[0036] For example, the nutritional composition is preferably brown rice flour, and the functional ingredient is preferably one or more selected from the group consisting of phenylalanine, L-alanine, 3-hydroxyisovaleric acid, hesperidin, catechin, pyruvic acid, and salacinol.More preferably, the functional ingredient is preferably two or more selected from the group, and even more preferably three or more.

[0037] For example, the nutritional composition is preferably sake lees and raw sugar, and the functional ingredient is preferably one or more selected from the group consisting of naringenin, quinic acid, naringin, citric acid, ergothioneine, citrulline, ornithine, diallyl sulfide, D-pinitol, acetylcholine, and 3-hydroxytyrosol.More preferably, the functional ingredient is preferably two or more selected from the group, and even more preferably three or more.

[0038] For example, the nutritional composition is preferably yeast extract and raw sugar, and the functional component is preferably one or more selected from the group consisting of threonine, lysine, histidine, valine, methionine, isoleucine, leucine, tryptophan, 4-aminobutyric acid, 5-aminolevulinic acid, arginine, and theanine. It is also more preferable that the functional component is two or more selected from the group, and even more preferable that the functional component is three or more selected from the group.

[0039] Other conditions for culturing koji mold may be those known in the art. For example, for culture using a liquid medium, a conventionally known medium that can be used for culturing mycelium for edible purposes may be used. For example, YPD medium, PDA medium, or a medium with equivalent ingredients may be used.

[0040] The medium may contain components other than the nutritional composition, particularly nutrients. For example, carbon sources that are generally used in mycelium culture can be used. For example, monosaccharides, disaccharides, trisaccharides or more polysaccharides, starch, and mixed sugars such as molasses (blackstrap molasses) generated as a by-product during sucrose production can be used, and there is no particular limitation. For example, glucose, maltose, or laminaribiose may be used. Also, those that are added during liquid culture of ordinary koji fungus may be used. For example, nitrogen sources such as ammonium sulfate, ammonium phosphate, ammonium carbonate, ammonium acetate, peptone, yeast extract, corn steep liquor, casein hydrolysate, bran, or meat extract may be added. Inorganic salts such as potassium salts, magnesium salts, sodium salts, phosphates, manganese salts, iron salts, or zinc salts may be added. Furthermore, the functional components, other vitamins, amino acids, and the like may be added.

[0041] The liquid culture conditions of the present invention are preferably such that the medium as a whole has fluidity. As long as the medium as a whole has fluidity, it may contain solid matter. For example, solid matter that disperses in liquid, such as yeast cell residues produced as a by-product in the production of yeast extract or the like, or koji lees produced as a by-product in the production of brewing seasonings, sake or shochu, may be added to the medium. On the other hand, koji cell residues produced as a by-product after enzyme production by liquid culture of koji mold may be used as they are as a material.

[0042] The temperature during cultivation may be the same as that generally used for mycelium of koji, etc. The pH of the medium may be adjusted to, for example, about 3 to 8, and the cultivation temperature may be the same as that generally used, about 20 to 40°C, preferably about 25 to 35°C, for a cultivation period of 1 to 10 days, preferably about 3 to 6 days, under aerobic conditions.

[0043] In the present invention, under the above-mentioned culture conditions, the culture method can be a method used in general liquid culture, such as shaking culture or aerobic culture using a jar fermenter. Batch culture, continuous culture, or electric culture using electricity can also be used. In general, shaking culture using aeration and agitation is used, and the higher the dissolved oxygen, the better, preferably 1 ppm or more.

[0044] When the koji mold is cultured in a liquid, the koji mold may aggregate and become pellet-shaped, such as a sphere, a nearly sphere, or a tablet, or may become fibrous (filament-shaped), such as a line or fiber. In this embodiment, the mycelium form after culture is not particularly limited, and may be pellet-shaped or fibrous, as described above, or may be a non-aggregated form. Furthermore, it may be a mixture of pellets and fibrous forms, a mixture of pellets and non-aggregated mycelium, or a mixture of fibrous forms and non-aggregated mycelium. The fibrous form refers to a mycelium dehydrated with a Nutsche or the like that is completely in a sheet form. In contrast, the pellet form refers to a form in which the mycelium mass is partially or completely retained even after dehydration with a Nutsche or the like.

[0045] The step of recovering the koji mold from the culture liquid is not particularly limited, and the recovery method is not particularly limited, and known separation methods such as centrifugation, filtration separation, or compression separation can be appropriately used.

[0046] Since koji mold contains a large amount of protein composition, the collected koji mold can be used as it is as a food (substitute meat). Also, the protein composition contained in the collected koji mold and produced within the koji mold may be extracted and used. Conventional protein extraction methods or food processing methods can be used as the extraction method.

[0047] (Protein composition) The protein composition of the present embodiment is a protein composition obtained by the above-mentioned method for producing a protein composition. The protein composition is (i) one or more selected from the group consisting of phenylalanine, L-alanine, 3-hydroxyisovaleric acid, hesperidin, catechin, pyruvic acid, and salacinol (ii) one or more selected from the group consisting of naringenin, quinic acid, naringin, citric acid, ergothioneine, citrulline, ornithine, diallyl sulfide, D-pinitol, acetylcholine, and 3-hydroxytyrosol. (iii) one or more selected from the group consisting of threonine, lysine, histidine, valine, methionine, isoleucine, leucine, tryptophan, 4-aminobutyric acid, 5-aminolevulinic acid, arginine, and theanine Contains any of the following ingredients.

[0048] The protein composition of the present embodiment preferably contains two or more of the above components, and more preferably contains two or more components from each of groups (i), (ii), and (iii), and more preferably contains three or more components. In the method for producing the protein composition, when culturing koji mold, it is possible to suitably produce a protein composition having one or more, two or more, or three or more of the following components: (i) by using (α) brown rice flour as the aforementioned nutritional composition; (ii) by using a combination of (β) sake lees and raw sugar; or (iii) by using a combination of (γ) yeast extract and raw sugar. All of the above-mentioned components act as nutrients or functional compounds for living organisms, and therefore, protein compositions containing them can be suitably applied to functional foods, such as health foods.

[0049] (Foods using protein compositions) The protein composition of the present embodiment can be used in foods, and is particularly suitable for use as functional foods that exhibit specific functions depending on the functional components contained therein. The koji mold of the present invention can be used alone as a meat substitute material as a protein composition, but it may also be mixed with one or more of root vegetables such as soybeans and soybean pulp, grains such as bread crumbs, vegetable protein materials such as hydrolyzed vegetable protein (HVP), eggs, egg whites, etc. Furthermore, as a meat substitute material, not only meat-free foods but also meat and the mycelium of the present invention may be mixed.

[0050] The koji mold of the present invention, alone or in a mixture with the components exemplified in the previous paragraph, can be used to produce meat-like foods, for example, as a substitute for livestock meat used in meat-based foods such as hamburger steaks and meatballs, fillings for gyoza dumplings, shumai dumplings and meat buns, and processed meat products such as sausages, ham and bacon. Furthermore, for example, part of the meat in a hamburger steak can be replaced with the koji mold of the present invention, and part of the minced meat can be replaced with the product of the present invention, so that the product of the present invention can be used as a minced meat imitation.

[0051] (Another aspect of this embodiment) This embodiment also includes the following aspects. Another aspect of this embodiment is a method for producing a protein composition containing a protein component and a functional component, the method comprising the steps of culturing an Aspergillus oryzae in a medium containing a nutritional composition containing sugar, and causing the cultured Aspergillus oryzae to produce the protein composition, wherein the functional component is an amino acid, a vitamin, or a hydrocarbon compound. Another aspect of this embodiment is a functional ingredient of an amino acid, a vitamin or a hydrocarbon compound obtained by a process of culturing an Aspergillus oryzae in a medium containing a nutritional composition containing sugar, and allowing the cultured Aspergillus oryzae to produce the protein composition. Another aspect of this embodiment is a method for producing a functional ingredient, comprising the steps of culturing an Aspergillus oryzae in a medium containing a nutritional composition containing sugar, and causing the cultured Aspergillus oryzae to produce the protein composition, thereby obtaining a functional ingredient of an amino acid, vitamin, or hydrocarbon compound. Yet another aspect of this embodiment is the cultured koji mold. Yet another aspect of this embodiment is the use of the cultured Aspergillus oryzae for the production of the food product. Yet another aspect of this embodiment is the use of said protein composition for the manufacture of said food product.

[0052] (Effects of this embodiment) According to the present embodiment, a method for producing a protein composition, which can increase the content of specific functional components in a protein composition produced by culturing koji mold by selecting culture conditions, and a protein composition obtained thereby are obtained.

[0053] In the prior art, no culture method has been found that can simultaneously increase the contents of multiple compounds that are specific functional components in the protein composition produced by koji mold. The method for producing a protein composition of this embodiment and the produced protein composition make it possible to increase the content of multiple functional ingredients, so if this protein composition is used in functional foods such as health foods and consumers ingest it, it is expected that the consumers will receive greater health benefits.

[0054] In addition, since the protein composition of this embodiment contains functional ingredients in protein components that are often ingested as food, it can be applied to a variety of foods and has a wide range of uses as a highly functional food. EXAMPLES

[0055] Examples will be given below, but the present invention is not limited to the Examples.

[0056] (Analysis of functional components in Aspergillus oryzae culture samples) (Preparation of Aspergillus oryzae culture samples) The three types of nutritional compositions were added to the Aspergillus oryzae RIB40 strain and cultured to produce a protein composition, and the functional components contained in the protein composition were analyzed.

[0057] First, the medium components for cultivating koji mold were adjusted. The main ingredients of the medium were as follows: Medium 1: (α) Brown rice flour Medium 2: (β) sake lees and raw sugar Medium 3: (gamma) yeast extract and raw sugar The medium was placed in a 200 ml Erlenmeyer flask and sterilized at 121° C. for 20 minutes to obtain the medium components.

[0058] The resulting medium 1, medium 2, and medium 3 were each inoculated with powder of Aspergillus oryzae RIB40 strain. Shaking culture was carried out for 96 or 48 hours in a 30°C incubator at 120 rpm. After the culture was completed, the culture solution was filtered through filter paper to collect the Aspergillus oryzae. The collected Aspergillus oryzae were washed three times with pure water to remove components derived from the medium, and finally, moisture was removed as much as possible by squeezing and suction to obtain Aspergillus oryzae. The resulting Aspergillus oryzae were freeze-dried to obtain dry Aspergillus oryzae for subsequent experiments. The resulting dried koji fungus bodies (powdered) were used as samples obtained from medium 1, medium 2, and medium 3, respectively as Example 1 (BM28-1), Example 2 (BM28-8), and Example 3 (BM35-1). Because koji fungus bodies contain a large amount of protein components, the koji fungus bodies were used as they were as protein composition samples.

[0059] (Functional component analysis) A reaction extract for extracting an analytical sample from a protein composition sample, 10μL 2.5mM CSA (water) 240μL water (purified water) 950μL Methanol (total 1.2mL) was mixed and adjusted. To 10 mg of the protein composition sample of each Example, 120 μL of the prepared reaction extract was added. The sample was thoroughly crushed with a homogenizing rod. The obtained sample was centrifuged (15 krpm, 5 minutes, 4° C.), and 90 μL of the supernatant was collected in a tube. This collected sample was dried overnight in a centrifugal evaporator. The obtained dried sample was redissolved in 70 μL of ultrapure water, stirred for 5 minutes with a tube mixer, and centrifuged again (15 krpm, 5 minutes, 4° C.). 50 μL of the supernatant was dispensed into a sample cup. The compounds contained in the prepared analytical sample were analyzed using the functional component analysis method with an LC MSMS 8050 (Shimadzu Corporation). The analytical sample was diluted before use, and the injection volume was 3 μL.

[0060] For each of the analytical samples in Examples 1 to 3, relative quantification was performed on a total of 71 functional ingredient-related compound species, excluding the internal standard compound (No. 4; Camphorsulfonate) from the functional ingredients registered with the Consumer Affairs Agency, among the compound species to be measured. For relative quantification, the peak area (standardized with the internal standard compound) of the obtained mass chromatogram was used. As a result, a total of 36 compounds were detected in each sample. Compounds that were not detected among the 71 species were determined to be below the detection limit. The results of a mapping analysis of the similarity between samples (using the vegan package in R software) based on multivariate analysis of the detected functional ingredient compound data are shown in Figures 1 and 2.

[0061] FIG. 1 is a plot showing the compounds contained in the analytical samples of Examples 1 to 3, and FIG. 2 is a graph showing the contribution of each compound on the plot of FIG. That is, the vertical and horizontal axes in Figures 1 and 2,[,1] indicates the first principal component axis in the multivariate analysis, and [,2] indicates the second principal component axis.,The values ​​of the first and second principal component axes derived from the multivariate analysis are,specified according to the type of compound, and the correlation function,of each compound derived from the multivariate analysis is obtained. Generally speaking, depending on the position where a sample is plotted, it can be said that the compound depicted in the same plot position in Figure 2 is contained in a large amount in that sample.

[0062] As can be seen from Figures 1 and 2, the analysis sample of Example 1 contained functional ingredients including phenylalanine, L-alanine, 3-hydroxyisovaleric acid, hesperidin, catechin, pyruvic acid and salacinol due to the addition of brown rice flour as a nutritional composition. It can be seen that the analytical sample of Example 2 contained functional ingredients including naringenin, quinic acid, naringin, citric acid, ergothioneine, citrulline, ornithine, diallyl sulfide, D-vinitol, acetylcholine, and 3-hydroxytyrosol due to the addition of sake lees and raw sugar as a nutritional composition. It can be seen that the analytical sample of Example 3 contained functional ingredients including threonine, lysine, histidine, valine, methionine, isoleucine, leucine, tryptophan, 4-aminobutyric acid, 5-aminolevulinic acid, arginine and theanine due to the addition of yeast extract and raw sugar as the nutritional composition.

[0063] The results of this example showed that the content of various functional components was increased by culturing the koji mold after adding various types of nutritional compositions. This result demonstrated that a protein composition containing multiple combinations of functional components that differ depending on the type of nutritional composition added can be obtained. [Industrial Applicability]

[0064] According to the present invention, there is provided a method for producing a protein composition produced by culturing koji mold, which can increase the content of specific functional components in the protein composition by selecting the culture conditions, and a protein composition obtained thereby.

Claims

1. A method for producing a protein composition comprising a protein component and a functional component, comprising: culturing Aspergillus oryzae in a medium containing a nutrient composition containing sugar, and generating the protein composition in the cultured Aspergillus oryzae; The method for producing a protein composition, wherein the functional component is an amino acid, a vitamin or a hydrocarbon compound.

2. The method for producing a protein composition according to claim 1, wherein the Aspergillus oryzae is Aspergillus oryzae RIB40 strain.

3. The functional component is (a) theanine, GABA, ALA or essential amino acids (b) naringenin, naringin, pinitol, citrulline, ornithine or quinic acid (c) tea catechin, 3-hydroxyisovaleric acid, or salacinol The method for producing a protein composition according to claim 1 or 2, which is any one of the above.

4. The method for producing a protein composition according to claim 3, wherein the functional component is theanine, GABA or ALA.

5. The method for producing a protein composition according to claim 1 or 2, wherein the nutrient composition contains at least one of brown rice flour, sake lees, crude sugar or yeast extract.

6. The functional component is one or more selected from the group consisting of phenylalanine, L-alanine, 3-hydroxyisovaleric acid, hesperidin, catechin, pyruvic acid and salacinol, The nutrient composition is brown rice flour, The method for producing a protein composition according to claim 1 or 2.

7. The functional component is one or more selected from the group consisting of naringenin, quinic acid, naringin, citric acid, ergothioneine, citrulline, ornithine, diallyl sulfide, D-pinitol, acetylcholine and 3-hydroxytyrosol, The nutrient composition is sake lees and crude sugar, The method for producing a protein composition according to claim 1 or 2.

8. The functional component is one or more selected from the group consisting of threonine, lysine, histidine, valine, methionine, isoleucine, leucine, tryptophan, 4-aminobutyric acid, 5-aminolevulinic acid, arginine and theanine, The nutrient composition is yeast extract and crude sugar, The method for producing a protein composition according to claim 1 or 2.

9. A protein composition obtained by the method for producing a protein composition according to claim 1 or 2, One or more selected from the group consisting of (i) phenylalanine, L-alanine, 3-hydroxyisovaleric acid, hesperidin, catechin, pyruvic acid, and salacinol One or more selected from the group consisting of (ii) naringenin, quinic acid, naringin, citric acid, ergothioneine, citrulline, ornithine, diallyl sulfide, D-pinitol, acetylcholine, and 3-hydroxytyrosol One or more selected from the group consisting of (iii) threonine, lysine, histidine, valine, methionine, isoleucine, leucine, tryptophan, 4-aminobutyric acid, 5-aminolevulinic acid, arginine, and theanine A protein composition containing any one of the above.

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