Method for producing γ-aminobutyric acid (GABA)-containing powder, and product using the same

Abstract

To provide a method for producing a GABA-containing powder using a lactic acid bacterium, which enables the production of a GABA product having improved taste and / or odor.SOLUTION: According to the present invention, there is provided a method for producing a γ-aminobutyric acid (GABA)-containing powder, the method comprising: (1) a fermentation step in which a lactic acid bacterium having GABA production capability is inoculated into a raw material and cultured to obtain a fermented liquid containing GABA; (2) a pH adjustment step in which the pH of the fermented liquid is adjusted to obtain a pH-adjusted fermented liquid; (3) a step in which the pH-adjusted fermented liquid is heated to obtain a heat-sterilized fermented liquid in which the lactic acid bacterium is sterilized; and (4) a step in which the heat-sterilized fermented liquid is treated with activated carbon.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a novel production method for producing GABA-containing powder using lactic acid bacteria having the ability to produce GABA by decarboxylating glutamic acid by the action of glutamic acid decarboxylase, and a product containing the GABA-containing powder produced by the production method.

Background Art

[0002] GABA is a non-protein amino acid widely distributed in nature and is an amino acid commonly contained in vegetables, fruits, grains, etc. In vivo, it has the function as an inhibitory neurotransmitter and is known to be particularly abundant in the central nervous system such as the brain and spinal cord.

[0003] It is known that GABA can be produced by a fermentation method using lactic acid bacteria (Patent Document 1), and fermentation products containing GABA produced by the fermentation method are used in many products.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

[0005] The present invention provides a novel method for producing GABA by lactic acid bacteria and a novel GABA-containing powder produced by such a method. According to the main aspect of the present invention, the following inventions are provided. (Item 1) A method for producing γ-aminobutyric acid (GABA)-containing powder, comprising: (1) A fermentation step of inoculating and culturing lactic acid bacteria having the ability to produce GABA in a raw material to obtain a fermentation broth containing GABA; and (2) A pH adjustment step of adjusting the pH of the fermentation broth to obtain a pH-adjusted fermentation broth. (3) Heating the pH-adjusted fermentation broth to obtain a heat-sterilized fermentation broth in which the lactic acid bacteria are sterilized; (4) A step of subjecting the heat-sterilized fermentation broth to activated carbon treatment; A production method comprising the above steps. (Item 2) The production method according to any one of the above items, wherein the fermentation step includes fermentation culture for 2 to 4 days. (Item 3) The production method according to any one of the above items, wherein the pH adjustment step includes adjusting the pH to about 4 to about 7.5. (Item 4) The production method according to any one of the above items, wherein the pH adjustment step includes adjusting the pH to about 4.5 to about 7. (Item 5) The production method according to any one of the above items, wherein the pH adjustment step includes adjusting the pH to about 5 to about 6.5. (Item 6) The production method according to any one of the above items, wherein the activated carbon includes sawdust activated carbon. (Item 7) The production method according to any one of the above items, wherein the lactic acid bacteria are Lactobacillus hilgardii K-3 strain (FERM BP-10487). (Item 8) The production method according to any one of the above items, wherein the GABA powder has improved taste quality compared to the GABA powder obtained by producing in the same manner except using Lactobacillus brevis. (Item 9) The production method according to any one of the above items, wherein the GABA powder has improved odor compared to the GABA powder obtained by producing in the same manner except using Lactobacillus brevis. (Item 10) The production method according to any one of the above items, further including drying by freeze drying, spray drying, vacuum drying, or any combination thereof. (Item 11) The production method according to any one of the above items, further including crystallization. (Item 12) A method for producing a food, comprising incorporating GABA obtained by the production method according to any one of the above items into food to obtain a food. (Item 13) A method for producing a cosmetic, comprising incorporating GABA obtained by the production method according to any one of the above items into a cosmetic to obtain a cosmetic. (Item 14) GABA powder produced by the production method according to any one of the above items. (Item 15) A food produced by the production method according to any one of the above items. (Item 16) A cosmetic produced by the production method according to any one of the above items.

[0006] In the present disclosure, it is intended that one or more of the above features may be provided in combination in addition to the explicitly stated combinations. Further embodiments and advantages of the present disclosure will be recognized by those skilled in the art upon reading the following detailed description as needed. In addition, features and remarkable effects of the present disclosure other than those described above will become clear to those skilled in the art by referring to the sections of the embodiments of the invention and the drawings below.

Effects of the Invention

[0007] The present invention can provide a novel method for producing GABA by lactic acid bacteria, which results in a GABA product with improved taste and / or odor, and a novel GABA powder produced by such a method.

Brief Description of the Drawings

[0008]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Figure 8

Mode for Carrying Out the Invention

[0009] Hereinafter, the present disclosure will be described while showing the best mode. Throughout this specification, it should be understood that the singular expressions include the plural concepts thereof unless otherwise specified. Therefore, it should be understood that the singular articles (for example, "a", "an", "the" in English, etc.) include the plural concepts thereof unless otherwise specified. Also, the terms used in this specification should be understood to be used in the meanings commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical terms and scientific and technical terms used in this specification have the same meanings as those generally understood by those skilled in the art to which the present disclosure pertains. In case of contradiction, this specification (including the definitions) shall prevail.

[0010] (Definition) Hereinafter, the definitions of the terms particularly used in this specification and / or the basic technical contents will be appropriately described.

[0011] In this specification, "about" means ± 10% of the following numerical value.

[0012] In this specification, "room temperature" means about 20 ° C to about 40 ° C.

[0013] In this specification, "standing still" means placing in a calm environment in a stationary state, meaning not giving artificial physical stimuli from the outside such as vibration and sound waves.

[0014] As used herein, the “powder containing γ-aminobutyric acid (GABA)” refers to any powder whose main component in the powder is GABA. In the powder, “a certain component is the main component” means that 20% by weight or more in the powder is the said component.

[0015] As used herein, that substance A has a “better taste quality” than substance B means that when the taste qualities of substance A and substance B with respect to a reference substance are averaged as a result of sensory evaluation by a plurality of evaluators, substance A is superior to substance B in the evaluation result. The sensory evaluation in the present invention is such that a plurality of evaluators check in the form of a VAS questionnaire with a five-level evaluation of -2, -1, 0, +1, +2 for the strength relative to the reference, and the results of all evaluators are taken as the average value. The taste quality in the present invention can be, but is not limited to, salty taste, aftertaste residue, or bitter taste.

[0016] As used herein, that substance A has a “better odor” than substance B means that when the odors of substance A and substance B with respect to a reference substance are averaged as a result of sensory evaluation, substance A is superior to substance B in the evaluation result. The odor in the present invention can be, but is not limited to, yeast odor, fermentation odor, and sour odor.

[0017] As used herein, the “adjustment” of pH generally means changing the pH of a composition (for example, a liquid) by adding an acid or a base. It includes both adjusting from acidic to neutral or alkaline, and adjusting from alkaline to neutral or acidic. The adjustment of pH can be carried out using any acid or base, for example, hydrochloric acid, sodium hydroxide, sodium hydrogen carbonate, etc. can be used.

[0018] In this specification, "activated carbon treatment" refers to a treatment in which a solution is brought into contact with activated carbon to adsorb and remove impurities such as particles contained in the solution onto the activated carbon. Specifically, it is a treatment of mixing or passing the solution to be treated through the activated carbon. For such activated carbon treatment, the amount and concentration of the solution to be subjected to the treatment, the type, amount, contact time, temperature, etc. of the activated carbon used can be appropriately set. Examples of the type of activated carbon include sawdust, coconut shells, coal, etc. After treatment with activated carbon, the activated carbon can be removed by known solid-liquid separation means such as filtration and centrifugation to obtain the desired activated carbon-treated solution.

[0019] In this specification, "or" is used when "at least one or more" of the items listed in the sentence can be adopted. The same applies to "or else". When it is specified in this specification that it is "within the range" of "two values", the range includes the two values themselves.

[0020] (Lactic acid bacteria and their fermentation) The lactic acid bacteria of the present invention can be any lactic acid bacteria that have the ability to promote growth by adding glutamic acid or its salts to a medium and produce γ-aminobutyric acid by the action of glutamic acid decarboxylase. In a typical embodiment, the lactic acid bacteria of the present invention can produce 45 g / L or more of γ-aminobutyric acid when cultured at a temperature of 30 °C for 48 hours in a liquid medium containing 100 g of sodium glutamate per liter. In a particularly preferred embodiment, the lactic acid bacteria according to the present invention is the K-3 strain (FERM BP-10487) belonging to Lactobacillus hilgardii.

[0021] The mycological properties of the K-3 strain are shown in Table 1.

[0022]

Table 1

[0023] The glutamic acid used in the production method of the present invention chemically refers to L-glutamic acid, which is a kind of amino acid, and any of glutamic acid, monosodium glutamate, other glutamates, which are food additives having uses as seasonings, and glutamic acid obtained by hydrolyzing food proteins with acids or enzymes may be used. Further, foods containing free glutamic acid, such as seasonings, processed fishery products, and tomatoes, may be used as they are. However, when attempting to obtain a food containing a larger amount of γ-aminobutyric acid, it is necessary to use a fermentation raw material containing a larger amount of glutamic acid.

[0024] The fermentation medium preferably contains, in addition to the above-mentioned glutamic acid, carbohydrates such as glucose, fructose, and maltose, and foods containing vitamins and minerals such as yeast extract and meat extract for the growth of lactic acid bacteria. Further, food additives such as emulsifiers, stabilizers, and pH adjusters can be used.

[0025] The container used for the fermentation treatment can be washed and heat-sterilized, and there is no limitation on the size and material as long as it is a container that can be used for food production, but a container with a structure that is less likely to be contaminated with miscellaneous bacteria is preferable.

[0026] The fermentation temperature is preferably about 20°C to about 30°C, and the fermentation time is, for example, about 48 hours to about 96 hours. When fermenting using a fermentation medium containing 5% by weight or more of high-concentration monosodium glutamate, an initial pH of 4.5 to 5.5, at which the growth of the bacteria is most promoted, is most preferable. In one embodiment, the preferable fermentation time is about 96 hours.

[0027] In the fermentation of a raw material containing glutamic acid or its salts by lactic acid bacteria, for example, when culturing the K-3 strain in a liquid medium containing 4% by weight of sodium glutamate, the production amount of γ-aminobutyric acid after 72 hours was about 2% by weight at both an initial pH of 6.3 and an initial pH of 5.0. On the other hand, when culturing the K-3 strain in a liquid medium containing 10% by weight of sodium glutamate, the production amount of γ-aminobutyric acid after 72 hours was about 3% by weight at an initial pH of 6.3, while it reached about 5% by weight at an initial pH of 5.0. Also, the pH of the fermentation broth increased with the growth of the K-3 strain and reached the neutral range of pH 7 to 8 at the time when 24 to 48 hours had elapsed since the start of the fermentation treatment. Therefore, at around 24 hours after the start of the fermentation treatment, the fermentation broth is adjusted again to a pH of about 5 and the fermentation treatment is continued. By doing so, the growth of lactic acid bacteria can be further promoted, and the rate and efficiency of γ-aminobutyric acid production can be increased.

[0028] (pH adjustment of the fermentation broth) The present invention includes adjusting the pH of a fermentation broth containing γ-aminobutyric acid obtained by culturing lactic acid bacteria when fermentation for a predetermined time is completed to obtain a pH-adjusted fermentation broth. The pH adjustment can be performed using any acid or alkali, for example, hydrochloric acid, sodium hydroxide, sodium hydrogen carbonate, etc., but is not limited thereto. All of these pH adjusters are recognized for use in the food manufacturing process and are known not to affect the safety of the added food. Without intending to be bound by theory, the improvement in taste and odor compared to Lactobacillus brevis (NBRC 12005) by the production method of the present invention is considered to be due to the GABA production activity of lactic acid bacteria (Lactobacillus hilgardii K-3 strain (FERM BP-10487)). Therefore, it is understood that such improvement in taste and odor of the present invention will depend not on the type of pH adjuster, but on the type of lactic acid bacteria and the treatment conditions of the fermentation broth. In a preferred embodiment, after the heat sterilization step, the fermentation broth containing γ-aminobutyric acid obtained by culturing lactic acid bacteria can be adjusted to a pH of about 4 to about 7.5. In a more preferred embodiment, the fermentation broth of the present invention can be adjusted to a pH of about 4.5 to about 7. In an even more preferred embodiment, the fermentation broth of the present invention can be adjusted to a pH of about 5 to about 6.5. In the most preferred embodiment, the fermentation broth of the present invention can be adjusted to a pH of about 5.3.

[0029] (Heating for sterilization of lactic acid bacteria and stopping fermentation (heat sterilization step)) In the present invention, after performing fermentation for a predetermined time and adjusting the pH, heating (heat sterilization step) is performed to sterilize the lactic acid bacteria and stop fermentation. The heat sterilization step can be performed under any conditions under which the lactic acid bacteria in the fermentation broth are killed. Since the lactic acid bacteria are killed by heating at about 75°C or higher for about 15 minutes, the conditions of the heat sterilization step of the present invention can be heating at a temperature of about 75°C or higher for about 15 minutes or longer.

[0030] In one embodiment, the heat sterilization step of the present invention can be performed by heating at about 75°C to about 120°C for about 30 minutes.

[0031] (Mixing with excipients after fermentation) In one embodiment, after the heat sterilization step, a fermentation broth containing γ-aminobutyric acid obtained by culturing lactic acid bacteria can be mixed with an excipient to obtain a mixed solution. Examples of the excipient added to the fermentation broth at this stage include, but are not limited to, dextrin, starch, cyclodextrin, maltodextrin, gum arabic, etc. It is known that all of these excipients are odorless and tasteless and do not affect the taste and smell of the food to which they are added. In a preferred embodiment, the excipient added to the fermentation broth at this stage is starch or dextrin.

[0032] In one embodiment, when mixing the excipient and the fermentation broth, in order to promote the mixing of the excipient and the fermentation broth, the mixed solution can also be heated (heating and mixing step). The heating and mixing step can be carried out at a temperature that can at least partially dissolve the excipient and promote the mixing of the excipient and the fermentation broth. Excipients such as starch, dextrin, and cyclodextrin can generally promote mixing with the fermentation broth by heating to 40°C or higher.

[0033] In one embodiment, the heating and mixing step of the present invention is carried out by heating at about 60°C to about 120°C for 30 minutes, and in a preferred embodiment, it can be carried out by heating at about 75°C to about 110°C for 30 minutes or more.

[0034] In addition to mixing with the excipient, the fermentation broth of the present invention may be subjected to processing steps such as filtration and concentration. Typically, after the heat sterilization step, it may be filtered and / or concentrated to further increase the content of γ-aminobutyric acid before being used.

[0035] (Activated carbon treatment of heat-sterilized fermentation broth) As post-fermentation treatments in the present invention, there may be mentioned, but are not limited to, concentration of the heat-sterilized fermentation broth, removal of impurities, clarification, desalting, decolorization, enzyme treatment, etc. In a typical embodiment, the present invention includes subjecting the heat-sterilized fermentation broth to activated carbon treatment. In one embodiment, membrane treatment, column purification, or centrifugation, etc. can also be performed preliminarily before or after the activated carbon treatment for desalting, decolorization, impurity removal, etc.

[0036] The activated carbon treatment can be carried out by mixing or passing the heat-sterilized fermentation broth through the activated carbon. Examples of the types of activated carbon include, but are not limited to, activated carbon such as sawdust, coconut shell, and coal. In one embodiment, for the activated carbon treatment, the amount, pH, concentration of the fermentation broth to be treated, the type, amount, contact time, temperature, etc. of the activated carbon can be appropriately set. In one embodiment, the type of activated carbon can also be changed according to the taste quality and / or type of odor to be improved in the finally obtained γ-aminobutyric acid powder. Also, the type of activated carbon can be changed according to the properties (amount, pH, concentration, etc.) of the fermentation broth to be subjected to the activated carbon treatment. In a preferred embodiment, the activated carbon used for the activated carbon treatment is activated carbon derived from sawdust.

[0037] In one embodiment, the types of sawdust, coconut shell, and coal used as the activated carbon may be arbitrary, and their shapes may also be in powder, granular, or pellet form. In the present invention, by subjecting the heat-sterilized fermentation broth to activated carbon treatment, it is possible to achieve improvement in the taste quality and / or odor including bitterness, umami, saltiness, residual aftertaste, sour smell during fermentation, texture, and sourness of the finally obtained GABA-containing powder. For example, the main parameters used to evaluate the performance and quality of the activated carbon include adsorption capacity, internal surface area, pore size distribution, particle size, particle diameter, surface functional groups, specific surface area, iodine value, etc. However, no matter what kind of activated carbon is used, improvement in taste quality and / or odor can be achieved. Although not bound by theory, it is considered that by subjecting the fermentation broth to activated carbon treatment, impurities during GABA production are adsorbed into the fine pores of the activated carbon.

[0038] In one embodiment, in the method of the present invention, the specific surface area of the activated carbon is about 800 to about 1100 m 2 / g, preferably about 900 to about 1000 m 2 / g can be used. Also, in the method of the present invention, the iodine value of the activated carbon can be about 900 to about 1300 mg / g, preferably about 1000 to about 1200 mg / g. Further, in the method of the present invention, the particle size of the activated carbon is about 75 μm or less, preferably about 45 μm or less, and more preferably activated carbon in which those having a particle size of about 45 μm or less account for at least about 90% can be used.

[0039] As described above, in one embodiment of the present invention, the pH of the fermentation broth containing γ-aminobutyric acid obtained by culturing lactic acid bacteria can be adjusted to obtain a pH-adjusted fermentation broth. In a preferred embodiment, the pH of the fermentation broth is adjusted to weakly acidic, for example, a pH of about 4.5 to about 7, a pH of about 5 to about 6.5, or a pH of about 5.3, and then the pH-adjusted fermentation broth is heat-sterilized and further treated with activated carbon derived from sawdust to finally obtain an improvement in the taste qualities including bitterness, umami, saltiness, aftertaste residue, sour smell in fermentation, texture, and sourness and / or an improvement in the smell of the GABA-containing powder.

[0040] After the treatment with activated carbon, the activated carbon can be removed by known solid-liquid separation means such as filtration and centrifugation to obtain a desired activated-carbon-treated solution.

[0041] Filtration can be carried out using ordinary food-processing filtration equipment using filter paper, filter cloth, etc., and filter aids such as diatomaceous earth, cellulose, and activated carbon may also be used. In addition to using equipment such as a vacuum concentrator, a vacuum evaporator, a distillation kettle, and a freeze concentrator for the concentration step, the water in the fermentation broth may be evaporated in a pot heated over a fire.

[0042] These treatment steps may be carried out before or after mixing with the excipient. Typically, the treatment steps can be carried out after mixing with the excipient.

[0043] (Standing after the heating and mixing step) In one embodiment, after the heating and mixing step, the fermentation broth or the treatment liquid can be allowed to stand under specific conditions.

[0044] In a preferred embodiment, in the production method of the present invention, after the heating and mixing step, the mixed liquid can be allowed to stand for about 10 minutes or more, about 20 minutes or more, more preferably about 30 minutes or more, and then subjected to the subsequent drying step. In a preferred embodiment, in the production method of the present invention, after the heating and mixing step, the mixed liquid can be allowed to stand for about 100 hours or less, about 48 hours or less, about 24 hours or less, more preferably about 18 hours or less, and then subjected to the subsequent drying step. In a more preferred embodiment, in the production method of the present invention, after the heating and mixing step, the mixed liquid is allowed to stand for about 20 minutes to about 48 hours, about 20 minutes to about 24 hours, about 20 minutes to about 18 hours, about 30 minutes to about 48 hours, about 30 minutes to about 24 hours, about 30 minutes to about 18 hours, and then subjected to the subsequent drying step.

[0045] The standing step may be carried out at any temperature, but preferably it can be carried out at room temperature.

[0046] (Drying and crystallization) The fermentation broth that has undergone activated carbon treatment can be heated, filtered, concentrated, and desalted as necessary, and then subjected to a drying step to provide a GABA-containing powder containing GABA. The drying step can be carried out by an efficient and hygienic method known in the art such as spray drying, freeze drying, or vacuum drying, and these drying methods can also be used in combination. In a typical embodiment of the present invention, it can be carried out by spray drying.

[0047] A sterilization step may be further provided before and after the drying step such as spray drying or freeze drying.

[0048] In another embodiment of the present invention, the fermented liquid that has undergone activated carbon treatment can also be cooled for crystallization, and after the crystals are recovered, it can be subjected to a drying process. Crystallization of the fermented liquid can be carried out by methods known in the art, for example, cooling crystallization method (lowering the solubility by cooling), evaporation crystallization method (evaporating the solution to increase the solute concentration), poor solvent addition crystallization method (adding a solvent poorly soluble in the solute to lower the solubility), reaction crystallization method (causing a chemical reaction with a precipitating agent or reaction gas, etc.), and any combination thereof can be used.

[0049] (Preferred embodiment) The GABA-containing powder obtained by the production method of the present invention can be in an amount of about 20% by weight, about 30% by weight, about 40% by weight, about 50% by weight, about 60% by weight, about 70% by weight, about 80% by weight, about 90% by weight, or more, based on the amount per GABA solid content. The GABA content in the GABA-containing powder can vary depending on factors such as the fermentation medium used, culture conditions, type of microorganism and strain, concentration and purification methods, etc.

[0050] The GABA-containing powder of the present invention may contain, in addition to GABA, other components such as other amino acids, sugars, fermentation medium components, microorganisms or parts thereof.

[0051] In a particularly preferred embodiment, in the production method of the present invention, in the pH adjustment step, the fermented liquid is adjusted to a pH of about 4 to about 7.5, preferably a pH of about 4.5 to about 7, more preferably a pH of about 5 to about 6.5, and the heat-sterilized fermented liquid can be treated with activated carbon using sawdust. By producing the GABA-containing powder in this way, the obtained GABA-containing powder can preferably achieve improvement in taste qualities including bitterness, umami, saltiness, aftertaste residue, fermented odor, sour smell, texture, and sourness and / or improvement in odor.

[0052] In a preferred embodiment, the GABA-containing powder obtained using Lactobacillus hilgardii K-3 strain according to the present invention has a preferable evaluation in the sensory evaluation of taste and / or odor with respect to a reference, as compared with a GABA-containing powder (comparative GABA-containing powder) obtained under the same conditions except for using Lactobacillus brevis (e.g., NBRC 12005). In a specific embodiment, with respect to bitterness, the GABA-containing powder of the present invention may have a sensory evaluation that is 0.4 or more, preferably 0.5 or more, more preferably 0.6 or more better than the comparative GABA-containing powder. In a specific embodiment, with respect to umami, the GABA-containing powder of the present invention may have a sensory evaluation that is 0.4 or more, preferably 0.5 or more, more preferably 0.6 or more better than the comparative GABA-containing powder. In a specific embodiment, with respect to saltiness, the GABA-containing powder of the present invention may have a sensory evaluation that is 0.3 or more, preferably 0.4 or more, more preferably 0.5 or more better than the comparative GABA-containing powder. In a specific embodiment, with respect to the aftertaste residue, the GABA-containing powder of the present invention may have a sensory evaluation that is 0.3 or more, preferably 0.4 or more, more preferably 0.5 or more better than the comparative GABA-containing powder. In a specific embodiment, with respect to the fermented odor, the GABA-containing powder of the present invention may have a sensory evaluation that is 0.4 or more, preferably 0.5 or more, more preferably 0.6 or more better than the comparative GABA-containing powder. In a specific embodiment, with respect to the sour odor, the GABA-containing powder of the present invention may have a sensory evaluation that is 0.1 or more, more preferably 0.2 or more better than the comparative GABA-containing powder. In a specific embodiment, with respect to the texture, the GABA-containing powder of the present invention may have a sensory evaluation that is 0.4 or more, preferably 0.5 or more, more preferably 0.6 or more better than the comparative GABA-containing powder. In a specific embodiment, with respect to sourness, the GABA-containing powder of the present invention may have a sensory evaluation that is 0.4 or more, preferably 0.5 or more, more preferably 0.6 or more better than the comparative GABA-containing powder.

[0053] Preferably, the GABA-containing powder of the present invention may have a better sensory evaluation than the comparative GABA-containing powder in any one, two, three, four, five, six, seven, or eight of bitterness, umami, saltiness, aftertaste residue, fermentation odor, sour smell, texture, and sourness.

[0054] (Use) The GABA-containing powder obtained by the production method of the present invention can be used by being blended into foods. When the GABA-containing powder obtained by the production method of the present invention is used for food applications, improved taste quality and improved odor may be advantageous.

[0055] In the food containing the GABA-containing powder obtained by the production method of the present invention, components usually used in food production can be further optionally blended. As this component, for example, proteins, carbohydrates, fats, nutrients, seasonings, flavorings, etc. can be used. As carbohydrates, monosaccharides such as glucose, fructose, etc.; disaccharides such as maltose, sucrose, oligosaccharides, etc.; and polysaccharides such as dextrin, cyclodextrin, etc., as well as sugar alcohols such as xylitol, sorbitol, erythritol, etc. can be mentioned. As flavorings, natural flavorings (thaumatin, stevia extract, etc.) and synthetic flavorings (saccharin, aspartame, etc.) can be used. In addition, additives such as excipients, binders, disintegrants, lubricants, stabilizers, corrigents, odor correctors, pH adjusters, colorants, etc., which are usually added to foods, may also be used.

[0056] The food in the present invention can be solid food or liquid food and drink. Examples of solid food include dried food, supplements, etc., such as jelly, yogurt, frozen confectionery, candy, tablets, chocolate, gum, crackers, biscuits, cookies, cakes, bread, etc., but are not limited thereto. Examples of liquid food and drink include, for example, soft drinks, sports drinks, mineral water, carbonated beverages, tea (green tea, oolong tea, black tea, herbal tea, etc.), mineral water, concentrated fruit juice, concentrated reduced juice, straight juice, fruit mix juice, fruit juice with pulp, fruit juice drink, fruit and vegetable mix juice, vegetable juice, milk, milk drink, cocoa drink, powdered drink, etc., but are not limited thereto.

[0057] The GABA-containing powder obtained by the production method of the present invention can also be used by being formulated in cosmetics. When the GABA-containing powder obtained by the production method of the present invention is used for cosmetic applications, an improved odor may be advantageous.

[0058] In the cosmetics containing the GABA-containing powder obtained by the production method of the present invention, components usually used in cosmetics production can be arbitrarily blended. Such components include, for example, macadamia nut oil, avocado oil, corn oil, olive oil, rapeseed oil, sesame oil, castor oil, safflower oil, cottonseed oil, jojoba oil, coconut oil, palm oil, liquid lanolin, hydrogenated coconut oil, hydrogenated oil, beeswax, hydrogenated castor oil, candelilla wax, carnauba wax, candelilla wax, lanolin, reduced lanolin, hard lanolin, jojoba wax and other oils and waxes; hydrocarbons such as liquid paraffin, squalane, pristane, ozokerite, paraffin, ceresin, petrolatum, microcrystalline wax; higher fatty acids such as oleic acid, isostearic acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, undecylenic acid; higher alcohols such as cetyl alcohol, stearyl alcohol, isostearyl alcohol, behenyl alcohol, octyldodecanol, myristyl alcohol, cetostearyl alcohol; synthetic ester oils such as cetyl isooctanoate, isopropyl myristate, hexadecyl isostearate, diisopropyl adipate, di-2-ethylhexyl sebacate, cetyl lactate, diisostearyl malate, ethylene glycol di-2-ethylhexanoate, neopentyl glycol dicaprate, glycerin di-2-heptylundecanoate, glycerin tri-2-ethylhexanoate, trimethylolpropane tri-2-ethylhexanoate, trimethylolpropane triisostearate, pentaerythritol tetra-2-ethylhexanoate; silicone oils such as chain polysiloxanes such as dimethylpolysiloxane, methylphenylpolysiloxane, diphenylpolysiloxane; cyclic polysiloxanes such as octamethylcyclotetrasiloxane, decamethylcyclopentasiloxane, dodecamethylcyclohexasiloxane; modified polysiloxanes such as amino-modified polysiloxane, polyether-modified polysiloxane, alkyl-modified polysiloxane, fluorine-modified polysiloxane and other modified polysiloxanes may be used.

[0059] The above has described the present disclosure by showing preferred embodiments for ease of understanding. The present disclosure will be described below based on examples. However, the above description and the following examples are provided for illustrative purposes only and not for the purpose of limiting the present disclosure. Therefore, the scope of the present disclosure is not limited to the embodiments or examples specifically described in this specification, but is limited only by the claims.

Example

[0060] (Example 1: Examination of pH adjustment after raw material fermentation and activated carbon treatment conditions) As lactic acid bacteria, Lactobacillus hilgardii K-3 strain (FERM BP-10487) and Lactobacillus brevis NBRC 12005 strain were used, and GABA-containing powders were produced under the same conditions respectively. The specific production conditions are as follows.

[0061] First, the lactic acid bacteria were cultured at 30 °C for 96 hours. Four groups of fermentation broths with the pH of the fermentation broth after 96 hours of culture adjusted to pH 3, pH 5.3, pH 7, or pH 9 were obtained. HCl was used for acidic pH adjustment (pH 3 and pH 5.3), and NaOH was used for basic pH adjustment (pH 7 and pH 9).

[0062] After pH adjustment, the lactic acid bacteria were heat-sterilized at 97 °C for 30 minutes. The fermentation broth after heat sterilization was treated with activated carbon and filtered. The activated carbon treatment further divided each pH adjustment group into three groups, and each group was treated with three types of activated carbon: sawdust (Taiko SW50) (manufactured by Futamura Chemical Co., Ltd.), coconut shell (Shirasagi WP) (manufactured by Osaka Gas Chemical Co., Ltd.), or coal (Shirasagi DO-5) (manufactured by Osaka Gas Chemical Co., Ltd.). Then, for each group, heat sterilization and desalting treatment were further performed, concentrated, crystallized, and dried to obtain a GABA-containing powder.

[0063] Regarding the GABA-containing powders obtained under various conditions (a total of 24 combinations of 2 types of lactic acid bacteria × 4 types of pH adjustment × 3 types of activated carbon), three evaluators were actually given a small amount of the GABA-containing powder to taste and evaluate for bitterness, umami, saltiness, aftertaste residue, texture, and sourness. Also, regarding the fermented smell and sour smell of the GABA-containing powders obtained under each condition, three evaluators were asked to smell the odor of the bags containing the powder and evaluate. The evaluators used commercially available "Lactogavan" (Farm Foods Co., Ltd.) as a reference and checked the intensity of each item on a 5-point scale of -2, -1, 0, +1, +2 in a VAS questionnaire format. The average value of the three evaluators was taken as the result of the sensory evaluation.

[0064] The results for bitterness, umami, saltiness, and aftertaste residue when sawdust was used as the activated carbon are shown in Figure 1, and the results for fermented smell, sour smell, texture, and sourness are shown in Figure 2, respectively.

[0065] The results for bitterness, umami, saltiness, and aftertaste residue when coconut shell was used as the activated carbon are shown in Figure 3, and the results for fermented smell, sour smell, texture, and sourness are shown in Figure 4, respectively.

[0066] The results for bitterness, umami, saltiness, and aftertaste residue when coal was used as the activated carbon are shown in Figure 5, and the results for fermented smell, sour smell, texture, and sourness are shown in Figure 6, respectively.

[0067] As shown in Figures 1 to 6, when using the K-3 strain, by adjusting the pH after fermentation of the raw material to pH 5.3 to 7, it was superior in the evaluation of bitterness, aftertaste residue, fermented smell, sour smell, and sourness compared to when adjusted to pH 3 or pH 9. Especially when sawdust was used as the activated carbon, it was excellent in the evaluation of bitterness, umami, saltiness, aftertaste residue, fermented smell, sour smell, and sourness. As is clear from Figures 1 to 6, this is a phenomenon not seen in the Brevis strain, which is a general lactic acid bacterium having the same GABA-producing ability, and it was surprising in that it was unique to the K-3 strain.

[0068] (Example 2: Examination of Activated Carbon Treatment Conditions in Other Production Methods) In Example 1, it was suggested that it is preferable to adjust the pH to weakly acidic after fermentation of the raw material. Therefore, the preferable activated carbon treatment conditions when changing the production method were examined.

[0069] As lactic acid bacteria, Lactobacillus hilgardii K-3 strain (FERM BP-10487) and Lactobacillus brevis NBRC 12005 strain were used, and GABA-containing powder was produced under the same conditions respectively. The specific production conditions are as follows.

[0070] First, the lactic acid bacteria were cultured at 30 °C for 96 hours. It was confirmed that the pH of the fermentation broth after 96 hours of culture was pH 6 to 6.3.

[0071] Thereafter, the lactic acid bacteria were heat-sterilized at 97 °C for 30 minutes. The fermentation broth after heat sterilization was concentrated, treated with activated carbon, and filtered. For the activated carbon treatment, the fermentation broth was divided into three groups and treated with three types of activated carbon: sawdust (Egret A) (manufactured by Futamura Chemical Co., Ltd.), coconut shell (Egret WP) (manufactured by Osaka Gas Chemical Co., Ltd.), or coal (Egret DO-5) (manufactured by Osaka Gas Chemical Co., Ltd.). The fermentation broth of each group after the activated carbon treatment was concentrated and dried under reduced pressure to obtain GABA-containing powder.

[0072] Regarding the GABA-containing powder obtained under each condition (a total of six combinations of two types of lactic acid bacteria × three types of activated carbon), for bitterness, umami, saltiness, residual aftertaste, texture, and sourness, three evaluators were actually given a small amount of the GABA-containing powder to taste and evaluate. Also, regarding the smell of fermentation and the sour smell of the GABA-containing powder obtained under each condition, three evaluators were asked to smell the odor of the bag containing the powder and evaluate. The evaluators used a commercially available GABA product (manufactured by Pharma Foods Co., Ltd.) as a reference and checked the strength of each item on a 5-point scale of -2, -1, 0, +1, +2 in the form of a VAS questionnaire. The average value of the three evaluators was taken as the result of the sensory evaluation.

[0073] The results for bitterness, umami, saltiness, and the aftertaste residue when the pH of the fermentation broth after 96 hours of cultivation was weakly acidic are shown in Fig. 7, and the results for the fermentation odor, sour smell, texture, and sourness are shown in Fig. 8, respectively.

[0074] As shown in Figs. 7 - 8, when the pH after fermentation of the raw material using the K-3 strain is weakly acidic (pH 6 - 6.3), the activated carbon using sawdust as the raw material was found to better improve bitterness, umami, saltiness, aftertaste residue, fermentation odor, and sour smell compared to the other two types of activated carbon. As is clear from Figs. 7 - 8, this is a phenomenon not seen in the Brevis strain, which is a general lactic acid bacterium having the ability to produce GABA as well, and it was surprising in that it was specific to the K-3 strain.

[0075] As also demonstrated from these results, by adjusting the pH after fermentation of the raw material to pH 5.3 - 7 using the K-3 strain, improvement in taste and odor was achieved. Also, it was demonstrated that such characteristics can be achieved by using various activated carbons including sawdust depending on the types of taste and odor, and are not dependent on the type of activated carbon.

Industrial Applicability

[0076] A novel manufacturing method for producing GABA-containing powder, and products containing the GABA-containing powder produced by the manufacturing method are provided.

Deposit Number

[0077] Lactobacillus hilgardii K-3 strain FERM BP-10487

[0078]

Table 2

Claims

1. A method for producing a γ-aminobutyric acid (GABA)-containing powder, comprising: (1) A fermentation step of inoculating and culturing lactic acid bacteria having the ability to produce GABA in a raw material to obtain a fermentation broth containing GABA; (2) A pH adjustment step of adjusting the pH of the fermentation broth to obtain a pH-adjusted fermentation broth; (3) A step of heating the pH-adjusted fermentation broth to sterilize the lactic acid bacteria to obtain a heat-sterilized fermentation broth; (4) A step of treating the heat-sterilized fermentation broth with activated carbon The manufacturing method including.

2. The production method according to claim 1, wherein the fermentation step includes fermentative culture for 2 to 4 days.

3. The production method according to claim 1, wherein the pH adjustment step includes adjusting the pH to about 4 to about 7.

5.

4. The production method according to claim 1, wherein the pH adjustment step includes adjusting the pH to about 4.5 to about 7.

5. The production method according to claim 1, wherein the pH adjustment step includes adjusting the pH to about 5 to about 6.

5.

6. The production method according to claim 1, wherein the activated carbon includes sawdust activated carbon.

7. The production method according to claim 1, wherein the lactic acid bacteria is Lactobacillus hilgardii K-3 strain (FERM BP-10487).

8. The production method according to claim 1, wherein the GABA powder has an improved taste quality as compared with the GABA powder obtained by producing in the same manner except using Lactobacillus brevis.

9. The production method according to claim 1, wherein the GABA powder has an improved odor as compared with the GABA powder obtained by producing in the same manner except using Lactobacillus brevis.

10. The production method according to claim 1, further comprising drying by freeze drying, spray drying, vacuum drying, or any combination thereof.

11. The production method according to claim 1, further comprising crystallization.

12. A method for producing a food, comprising incorporating GABA obtained by the production method according to any one of claims 1 to 11 into a food to obtain a food.

13. A method for producing a cosmetic, comprising incorporating GABA obtained by the production method according to any one of claims 1 to 11 into a cosmetic to obtain a cosmetic.

14. A GABA powder produced by the production method according to any one of claims 1 to 11.

15. A food produced by the production method according to claim 12.

16. A cosmetic manufactured by the manufacturing method according to claim 13.

Images