Food processing residue fermentation composition, method for producing the same, and food and beverage composition containing the same

Abstract

From the perspective of the circular and effective utilization of underutilized and underutilized resources, there is a need to utilize food processing waste as a resource before discarding it or using it as fertilizer, animal feed, or biofuel. [Solution] A fermented food processing residue composition comprising 3-(4-hydroxy-3-methoxyphenyl)propionic acid, wherein the food processing residue is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells; a method for producing the same; and a food and beverage composition containing the same.

Description

Technical Field

[0001] The present invention relates to a food processing residue fermentation composition, a method for producing the same, and a food or drink composition containing the same.

Background Art

[0002] Food processing residues are residues generated in the manufacturing and processing steps of foods, and examples thereof include malt residue, coffee grounds, tea grounds, vegetable trimming residues, vegetable juice press cakes, fruit juice press cakes, and dashi extraction shells. Most of the large amount of food processing residues generated in the food manufacturing industry are treated as organic waste.

[0003] Methods for utilizing food processing residues have been proposed. For example, utilization as fertilizers, feeds, and biofuels has been proposed.

Summary of the Invention

Problems to be Solved by the Invention

[0004] From the viewpoint of recycling and effectively utilizing unused or underutilized resources, it is required to utilize food processing residues as resources before disposing of them or using them as fertilizers, feeds, or biofuels.

Means for Solving the Problems

[0005] The present inventors have found that 3-(4-hydroxy-3-methoxyphenyl)propionic acid is produced by subjecting specific food processing residues to fermentation treatment under specific conditions. Aspects of the present invention include the following food processing residue fermentation composition, a method for producing the same, and a food or drink composition containing the same. [1] A food processing residue fermentation composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid, wherein the food processing residue is at least one selected from the group consisting of coffee grounds, tea grounds, and fish stock extraction shells, the food processing residue fermentation composition. [2] The food processing residue fermentation composition according to [1], containing γ-aminobutyric acid. [3] (a) A step of reacting an enzyme with a food processing residue which is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells, in order to obtain a food processing residue enzyme reaction composition which contains an enzyme reaction product of the food processing residue, and (b) A step of adding microorganisms to a culture medium containing the food processing residue enzyme reaction composition and fermenting it. including, A method for producing a fermented food processing residue composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid. [4] A method for producing the food processing residue fermentation composition according to [3], wherein the enzyme comprises a plant tissue-degrading enzyme and a proteolytic enzyme. [5] A method for producing a food processing residue fermentation composition according to [3] or [4], wherein the microorganism is at least one selected from the group consisting of yeast, lactic acid bacteria, and koji mold. [6] A method for producing the food processing residue fermentation composition according to any one of the above [3] to [5], wherein the food processing residue fermentation composition contains γ-aminobutyric acid. [7] A method for producing a food processing residue fermentation composition according to any one of the above [3] to [6], wherein the culture medium does not contain a carbon source or nitrogen source other than the food processing residue-derived components. [8] A food and beverage composition comprising the food processing residue fermentation composition described in [1] or [2] above. [Effects of the Invention]

[0006] According to an aspect of the present invention, a fermented food processing residue composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid, a method for producing the same, and a food and beverage composition containing the same are provided. 3-(4-hydroxy-3-methoxyphenyl)propionic acid (hereinafter sometimes simply referred to as "HMPA") has been reported to have the effect of reducing body weight, BMI, body fat area (total, visceral fat, subcutaneous fat), waist circumference, and body fat percentage (Clinical Practice and New Drugs, Vol. 59, No. 1 (January 2022)). In addition, 3-(4-hydroxy-3-methoxyphenyl)propionic acid has also been reported to lower postprandial blood glucose levels (Pharmacology and Therapeutics, Volume 50, Issue 5, 791 - 799 (2022)). The discovery that such a functional component can be obtained from food processing residue is extremely significant. [Modes for carrying out the invention]

[0007] [Fermented food processing residue composition, and method for producing the same] One aspect of the present invention is a food processing residue fermentation composition comprising 3-(4-hydroxy-3-methoxyphenyl)propionic acid, The food processing residue is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract husks. This is a fermented food processing residue composition (hereinafter also simply referred to as "fermented food processing residue composition"). A food processing residue fermentation composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid is a composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid as a fermented product of a food processing residue or an enzymatic reaction product thereof, which is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells. In one embodiment, the 3-(4-hydroxy-3-methoxyphenyl)propionic acid in the food processing residue fermentation composition is a fermented product of a food processing residue or an enzymatic reaction product thereof, which is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells, by a microorganism at least one selected from the group consisting of yeast, lactic acid bacteria, and koji mold. In one embodiment, the enzymatic reaction product of a food processing residue at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells is a proteolytic enzyme reaction product and / or a plant fiber degrading enzyme reaction product of a food processing residue at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells.

[0008] The inventors have found that 3-(4-hydroxy-3-methoxyphenyl)propionic acid is produced as a fermentation product from certain food processing residues, namely coffee grounds, tea grounds, and dried fish extract husks, among various types of agricultural and food processing residues. Fermentation compositions of other agricultural or food processing residues (e.g., wheat residue, wheat bran, carrot trimming residue, grape juice residue, onion residue, kelp extract husks) or their enzymatic reaction products did not contain 3-(4-hydroxy-3-methoxyphenyl)propionic acid.

[0009] 3-(4-hydroxy-3-methoxyphenyl)propionic acid has been reported to reduce body weight, BMI, body fat area (total, visceral fat, subcutaneous fat), waist circumference, and body fat percentage (Clinical Practice and New Drugs, Vol. 59, No. 1 (January 2022)). Furthermore, 3-(4-hydroxy-3-methoxyphenyl)propionic acid has also been reported to lower postprandial blood glucose levels (Pharmacology and Therapeutics Volume 50, Issue 5, 791 - 799 (2022)). The food processing residue fermentation composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid according to this embodiment can be used as a health food or health functional food or its raw material, having the effect of lowering postprandial blood glucose levels and reducing body weight, BMI, body fat area (total, visceral fat, subcutaneous fat), waist circumference, and body fat percentage.

[0010] In one embodiment, the food processing residue fermentation composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid of this embodiment also contains γ-aminobutyric acid. γ-aminobutyric acid (sometimes referred to as "GABA") is an amino acid that has a blood pressure-lowering effect and is attracting attention as a functional food ingredient effective in the treatment and prevention of hypertension. Because the food processing residue fermentation composition of this embodiment contains a combination of 3-(4-hydroxy-3-methoxyphenyl)propionic acid and γ-aminobutyric acid, when used as a health food, a functional food, or an ingredient thereof, it is expected to have multiple effects, such as lowering postprandial blood glucose levels, suppressing blood pressure increases, and reducing body weight, BMI, body fat area (total, visceral fat, subcutaneous fat), waist circumference, and body fat percentage, making it more useful.

[0011] A fermented food processing residue composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid may be produced by adding microorganisms to a culture medium that contains at least one food processing residue selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells, and may optionally contain other nutrients, and then fermenting it. However, 3-(4-hydroxy-3-methoxyphenyl)propionic acid can be produced more efficiently by enzymatically treating the food processing residue, at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells, before or simultaneously with fermentation, and using the resulting enzymatic reaction composition as a fermentation medium. Another aspect of the present invention is a method for producing a fermented food processing residue composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid, (a) A step of reacting an enzyme with a food processing residue which is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells, in order to obtain a food processing residue enzyme reaction composition which contains an enzyme reaction product of the food processing residue, and (b) A step of adding microorganisms to a culture medium containing the food processing residue enzyme reaction composition and fermenting it. This is a manufacturing method that includes [the following]. The food processing residue enzyme reaction composition, which includes the enzymatic reaction product of food processing residue (including the enzymatic reaction residue of food processing residue) obtained by step (a) of the manufacturing method of this embodiment, can be used as a culture medium for the fermentation step (b). The enzymatic reaction product of food processing residue (including the enzymatic reaction residue of food processing residue) serves as a carbon source and nitrogen source for fermentation. By using the food processing residue enzyme reaction composition obtained by step (a) as a culture medium and fermenting it with microorganisms in step (b), 3-(4-hydroxy-3-methoxyphenyl)propionic acid is produced, and a food processing residue fermentation composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid is obtained. In the manufacturing method of this embodiment, step (b) may be performed after step (a), or steps (a) and (b) may be performed simultaneously.

[0012] The food processing residue used in the fermented food processing residue composition and its manufacturing method according to this embodiment is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells.

[0013] In this specification, "coffee grounds" refers to the coffee extraction residue from roasted coffee beans. In this specification, off-grade coffee beans (including unroasted and roasted coffee beans) generated during the production of roasted coffee beans are also included in the definition of coffee grounds. Coffee grounds can be sourced from beverage manufacturers, food manufacturers, restaurants, convenience stores, or households. Any type of coffee bean may be used. Any particle size of coffee grounds may be used. Coffee grounds after coffee extraction often have a moisture content of 65% or more. In the food processing residue fermentation composition and its manufacturing method, the enzymatic reaction treatment of coffee grounds may use high-moisture coffee grounds after coffee extraction as is, or dried coffee grounds may be used.

[0014] In this specification, "tea residue" refers to the tea extraction residue of tea leaves such as green tea, oolong tea, and black tea. In this specification, off-grade tea leaves generated during tea leaf production are also included in tea residue. Tea residue can be produced by beverage manufacturers, food manufacturers, restaurants, and households. Any type of tea leaf is acceptable, but green tea is preferred. Any size of tea leaf is acceptable. Tea residue after tea extraction often has a moisture content of 65% or more. In the food processing residue fermentation composition and its manufacturing method, the enzymatic reaction treatment of tea residue may use either high-moisture-content tea residue after tea extraction or dried tea residue.

[0015] In this specification, the "fish segment extraction residue" is the extraction residue of fish segments such as skipjack, mackerel, tuna, sardine, and half-banded grunt. Also, in this specification, off-specification fish segments generated during fish segment production are also included in the fish segment extraction residue. The fish segment extraction residue can be those produced by beverage manufacturing companies, food manufacturing companies, restaurants, and households. The type of fish segment can be any, but skipjack segments are preferred. The size of the fish segment can be any. The fish segment extraction residue after dashi extraction often has a water content of 65% or more. In the food processing residue fermentation composition and its manufacturing method, for the enzymatic reaction treatment of the fish segment extraction residue, the high-water-content fish segment extraction residue after dashi extraction can be used as it is, or dried fish segment extraction residue can be used.

[0016] The food processing residue may be used by arbitrarily combining coffee grounds, tea grounds, and fish segment extraction residue.

[0017] The enzyme used in step (a) is, for example, a plant tissue degrading enzyme and a proteolytic enzyme.

[0018] Examples of the plant fiber degrading enzyme used in step (a) include cellulase, xylanase, β-glucosidase, etc. These can be used alone or in combination of two or more. The plant fiber degrading enzyme preferably contains cellulase. Commercially available plant fiber degrading enzymes can be used.

[0019] The proteolytic enzyme used in step (a) means a peptide bond hydrolase, and is also referred to as protease, proteinase, or peptidase. The proteolytic enzyme may be an exopeptidase that cleaves from the end of the peptide chain, or an endopeptidase that cleaves from the middle of the peptide chain, and it is also possible to use both exopeptidase and endopeptidase in combination. Further, the proteolytic enzyme may be derived from animals such as pigs and cows, may be derived from plants such as papaya, pineapple, ginger, fig, and kiwifruit, or may be derived from bacteria such as koji, mold, and natto bacteria. The proteolytic enzyme may be used alone or in combination of two or more. Commercially available proteolytic enzymes can be used.

[0020] In step (a), as the order of reacting the plant fiber degrading enzyme and the proteolytic enzyme with the food processing residue, the proteolytic enzyme reaction treatment may be carried out after the plant fiber degrading enzyme reaction treatment, or the plant fiber degrading enzyme reaction treatment and the proteolytic enzyme reaction treatment may be carried out simultaneously.

[0021] In one embodiment, in step (a), enzymes other than the plant fiber degrading enzyme and the proteolytic enzyme may be used as long as the effects of this aspect are not impaired.

[0022] In step (a), the usage amount of the plant fiber degrading enzyme may be, for example, 0.01 to 10% by weight, preferably 0.1 to 8% by weight, and more preferably 0.5 to 5% by weight with respect to the dry weight of the food processing residue. In step (a), the usage amount of the proteolytic enzyme may be, for example, 0.01 to 10% by weight, preferably 0.1 to 8% by weight, and more preferably 0.5 to 5% by weight with respect to the dry weight of the food processing residue.

[0023] In step (a), the enzymatic reaction is preferably an aqueous reaction carried out in water. The solid content concentration in the enzymatic reaction system may be, for example, 1 to 50% by weight, or for example, 1 to 40% by weight, at the start of the enzymatic reaction.

[0024] In step (a), the duration of the enzymatic reaction may be, for example, 1 to 48 hours, 5 to 48 hours, or 10 to 48 hours. The duration of the enzymatic reaction can be adjusted as appropriate, taking into account the optimal temperature of the enzyme used, the amount of enzyme added, etc.

[0025] In step (a), the temperature of the enzyme reaction can be appropriately changed depending on the type of enzyme used, and may be, for example, 20-70°C, 25-65°C, 30-60°C, or 35-55°C. The temperature of the enzyme reaction may also be adjusted using a heating device.

[0026] In step (a), the pH during the enzymatic reaction can be appropriately changed depending on the type of enzyme used, and may be, for example, pH 3 to 10, for example, pH 3 to 6, for example, pH 6 to 8, or for example, pH 8 to 10. When adjusting the pH, for example, alkaline agents, organic pH adjusters, or inorganic pH adjusters can be used.

[0027] In one embodiment, the enzyme reaction treatment in step (a) may be carried out while stirring the enzyme reaction system. Examples of stirring devices include, but are not limited to, vertical-axis stirring devices, horizontal-axis stirring devices, and shakers.

[0028] In step (a), the enzymatic reaction treatment may be performed once or two or more times on the food processing residue. For example, if the enzymatic reaction treatment is performed two or more times, the food processing residue that has been subjected to the enzymatic reaction treatment once or more can be subjected to the enzymatic reaction treatment again.

[0029] The enzymatic reaction in step (a) may be terminated by inactivating the enzyme by heating the composition containing the enzyme and the enzymatic reaction product of the food processing residue to a high temperature. In one embodiment, the method for producing the food processing residue fermentation composition may include a step of heating the composition containing the enzyme and the enzymatic reaction product of the food processing residue. The heating temperature can be set appropriately depending on the type of enzyme used, and may be, for example, 75°C to 100°C. The heating time may be, for example, 30 seconds to 1 hour. In another embodiment, the enzymatic reaction in step (a) can proceed directly to step (b) without being terminated by heating.

[0030] Step (a) yields a food processing residue enzyme reaction composition containing the enzyme reaction product of food processing residues. The food processing residue enzyme reaction composition obtained in step (a) becomes a fermentation medium in step (b). In one embodiment, the medium containing the food processing residue enzyme reaction composition may be a liquid medium containing water. The liquid medium containing water may be dried to become a solid medium. In one embodiment, the medium consisting of the food processing residue enzyme reaction composition is a solid medium. In the case of a solid medium, it may contain enough moisture to enable fermentation.

[0031] In step (b), microorganisms are added to a culture medium containing the food processing residue enzyme reaction composition obtained in step (a) and fermented. The microorganisms used in step (b) are at least one selected from the group consisting of yeast, lactic acid bacteria, and koji mold.

[0032] The yeast may be either budding yeast or fission yeast. Examples of yeasts include, but are not limited to, the genera Saccharomyces, Schizosaccharomyces, Yarrowia, and Candida. Specific examples of yeasts include, but are not limited to, Saccharomyces cerevisiae, Schizosaccharomyces pombe, Yarrowia lipolytica, and Candida tropicalis. Among these, the genus Saccharomyces is preferred, and Saccharomyces cerevisiae is more preferred. Either one type of yeast may be used, or two or more types may be used in combination.

[0033] Lactic acid bacteria are The genus Lactobacillus includes species such as Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus casei subsp. rhamnosus. Lactobacillus rhamnosus, Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus pentosus, Lactobacillus paraplantarum, Lactobacillus buchneri, Lactobacillus fermentum; The genus Lactococcus, for example, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, and Lactococcus lactis subsp. lactis biovar diacetylactis; The genus Streptococcus, for example, Streptococcus thermophilus, Streptococcus lactis subsp. diacetylactis, and Streptococcus salivarius ssp. thermophilus; The genus Leuconostoc, for example, Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. dextranicum, Leuconostoc lactis, and Leuconostoc mesenteroides ssp. mesenteroides; The genus Pediococcus, for example, Pediococcus acidilactici and Pediococcus pentosaceus; Enterococcus genus, for example, Enterococcus faecium. These are some examples, but are not limited to them. Among them, the genera Lactobacillus and Pediococcus are preferred, with Lactobacillus plantarum, Lactobacillus pentosus, and Pediococcus pentosaceus being more preferred. Any one type of lactic acid bacteria may be used, or two or more types may be used in combination.

[0034] Examples of koji mold include, but are not limited to, yellow koji mold such as Aspergillus oryzae and Aspergillus sojae, black koji mold such as Aspergillus luchensis var. awamori and Aspergillus niger, white koji mold such as Aspergillus luchensis mut. kawachii, and red koji mold such as Monascus purpureus. Of these, yellow koji mold is preferred, and Aspergillus oryzae is more preferred. Any one type of koji mold may be used, or two or more types may be used in combination.

[0035] In step (b), the microorganisms may be any combination of yeast, lactic acid bacteria, and koji mold.

[0036] In step (b), the amount of microorganisms used can be determined appropriately depending on the type of microorganism.

[0037] In one embodiment, the food processing residue is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells, and the microorganism is preferably lactic acid bacteria. In one embodiment, the food processing residue is preferably at least one selected from the group consisting of tea lees and dried fish extract shells, and the microorganism is preferably at least one selected from the group consisting of yeast and lactic acid bacteria. In one embodiment, the food processing residue is preferably the fish extract shells, and the microorganism is preferably at least one selected from the group consisting of yeast, lactic acid bacteria, and koji mold.

[0038] In one embodiment, the culture medium containing the food processing residue enzyme reaction composition in step (b) does not contain any carbon source or nitrogen source other than the food processing residue-derived component. In this embodiment, even if the culture medium in step (b) does not contain any carbon source or nitrogen source other than the food processing residue-derived component, 3-(4-hydroxy-3-methoxyphenyl)propionic acid can be efficiently produced, and food processing residue can be utilized to the maximum extent as a resource. In one embodiment, the culture medium containing the food processing residue enzyme reaction composition in step (b) may also contain carbon and nitrogen sources other than the food processing residue-derived components.

[0039] In one embodiment, the culture medium containing the food processing residue enzyme reaction composition in step (b) is a liquid culture medium. In the case of a liquid culture medium, the solid content concentration in the fermentation system may be, for example, 1 to 50% by weight, and for example, 1 to 40% by weight, at the start of fermentation.

[0040] In one embodiment, the culture medium containing the food processing residue enzyme reaction composition in step (b) is a solid culture medium. In the case of a solid culture medium, the water content of the medium may be, for example, 5 to 70% by weight at the start of fermentation.

[0041] In step (b), the fermentation time can be, for example, 1 to 20 days, 1 to 8 days, or 1 to 5 days. The fermentation time can be adjusted as appropriate, taking into account the optimal temperature of the microorganisms used and the amount of microorganisms added.

[0042] In step (b), the fermentation temperature can be appropriately changed depending on the type of microorganism used, and may be, for example, 10-50°C, 20-45°C, or 25-35°C. The fermentation temperature may also be adjusted using a heating device.

[0043] In step (b), the pH during fermentation can be appropriately changed depending on the type of microorganism used, and may be, for example, pH 3 to 10, for example, pH 3 to 6, for example, pH 6 to 8, or for example, pH 8 to 10. When adjusting the pH, for example, alkaline agents, organic pH adjusters, or inorganic pH adjusters can be used.

[0044] The fermentation in step (b) may be either static fermentation, in which the fermentation system is left to stand, or deep fermentation, in which the fermentation system is stirred, and can be appropriately changed depending on the type of microorganism used. When stirring the fermentation system, examples of stirring devices include, but are not limited to, vertical-axis stirring devices, horizontal-axis stirring devices, and shakers.

[0045] The fermentation in step (b) may be performed once or two or more times. For example, if the fermentation process is performed two or more times, the fermentation process may be performed using one microorganism followed by a fermentation process using another microorganism.

[0046] Once the fermentation in step (b) has progressed sufficiently, the fermentation system may be heated to a high temperature as needed to deactivate the enzymes, sterilize, or disinfect. In one embodiment, the method for producing the food processing residue fermentation composition may include a step of heating the fermentation system. The heating temperature can be set appropriately depending on the type of microorganism used, and may be, for example, 75°C to 100°C. The heating time may be, for example, 30 seconds to 1 hour.

[0047] In the manufacturing method of this embodiment, when steps (a) and (b) are carried out simultaneously, they can be carried out within the same system (for example, within the same reaction vessel).

[0048] After step (b), the culture medium contains the generated 3-(4-hydroxy-3-methoxyphenyl)propionic acid, and a food processing residue fermentation composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid is obtained. The food processing residue fermentation composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid may also contain other components that may be contained in the culture medium. In one embodiment, the food processing residue fermentation composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid obtained by the production method of this embodiment contains γ-aminobutyric acid. If the food processing residue fermentation composition contains solid matter, solid-liquid separation may be performed as needed by filtration, centrifugation, filter press, etc. The solid residue obtained from solid-liquid separation is the raw material food processing residue or residue derived from microorganisms, and can be effectively utilized as fertilizer or animal feed.

[0049] In the manufacturing method of this embodiment, both 3-(4-hydroxy-3-methoxyphenyl)propionic acid and γ-aminobutyric acid are produced from food processing residue, which is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells. In particular, when the food processing residue is dried fish extract shells, the amount of γ-aminobutyric acid produced is greater, which is preferable.

[0050] The liquid fraction of the food processing residue fermentation composition after solid-liquid separation may be concentrated as needed. Concentration methods include, but are not limited to, vacuum concentration, reverse osmosis (RO) membrane concentration, and freeze concentration. The concentrate may be further dried to obtain a solid food processing residue fermentation composition.

[0051] 3-(4-hydroxy-3-methoxyphenyl)propionic acid may be isolated solely from the fermented food processing residue composition. Known methods such as chromatography can be used for isolation.

[0052] 3-(4-hydroxy-3-methoxyphenyl)propionic acid and γ-aminobutyric acid may be isolated from the fermented food processing residue composition. Known methods such as chromatography can be used for isolation.

[0053] [Food and drink composition] Another aspect of the present invention is a food and beverage composition comprising the fermented food processing residue composition of the above aspect. 3-(4-hydroxy-3-methoxyphenyl)propionic acid has been reported to reduce body weight, BMI, body fat area (total, visceral fat, subcutaneous fat), waist circumference, and body fat percentage (Clinical Practice and New Drugs, Vol. 59, No. 1 (January 2022)). Furthermore, 3-(4-hydroxy-3-methoxyphenyl)propionic acid has also been reported to lower postprandial blood glucose levels (Pharmacology and Therapeutics, Volume 50, Issue 5, 791 - 799 (2022)). The fermented food processing residue composition comprising 3-(4-hydroxy-3-methoxyphenyl)propionic acid of the above aspect can be used as a health food or functional food or its raw material, having the effect of lowering postprandial blood glucose levels and reducing body weight, BMI, body fat area (total, visceral fat, subcutaneous fat), waist circumference, and body fat percentage.

[0054] Gamma-aminobutyric acid is an amino acid that has a blood pressure-lowering effect and is attracting attention as a functional food ingredient effective in the treatment and prevention of hypertension. A fermented food processing residue composition containing a combination of 3-(4-hydroxy-3-methoxyphenyl)propionic acid and gamma-aminobutyric acid can be used as a health food, functional food, or its raw material, which has a wide range of effects, including lowering postprandial blood glucose levels, suppressing blood pressure increases, and reducing body weight, BMI, body fat area (total, visceral fat, subcutaneous fat), waist circumference, and body fat percentage.

[0055] Food and beverages refer to substances that pose little risk to human health and are consumed orally or through the gastrointestinal tract in normal social life, and are not limited to the administrative classifications of food, pharmaceuticals, quasi-drugs, etc. In this specification, "food and beverage composition" broadly includes compositions that constitute general foods, health foods (functional foods and beverages), health functional foods (foods for specified health uses, nutrient function foods, foods with functional claims), quasi-drugs, pharmaceuticals, etc., which are ingested orally. [Examples]

[0056] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the following examples, parts and % refer to parts by weight and weight %, respectively, unless otherwise specified.

[0057] [Example 1: Production of Fermentation Composition] Coffee grounds, green tea grounds, and dried bonito extract residues were used as food processing residues. 3 g (approximately 70% moisture content) of each food processing residue was placed in a 50 ml centrifuge tube, 12.0 ml of purified water was added, and the mixture was heated at 80°C for 30 minutes to sterilize it. The sterilized mixture was filtered to obtain the pre-enzyme reaction sample. To the pre-enzyme reaction sample, 0.1% by weight of plant tissue-degrading enzyme (product name: Sumizyme C (cellulase agent derived from Trichoderma genus), Shin Nippon Chemical Industries, Ltd.) and 0.1% by weight of protease (product name: Sumizyme FP (protease agent derived from Aspergillus oryzae genus), Shin Nippon Chemical Industries, Ltd.) were added, and the mixture was reacted at 45°C and 100 spm for 24 hours. Subsequently, the reaction sample was heated at 80°C for 30 minutes to inactivate the enzymes. By filtering the reaction sample to remove solid residue, each food processing residue enzyme reaction composition was obtained. When each pre-enzyme reaction sample and each food processing residue enzyme reaction composition were subjected to metabolomics analysis by capillary electrophoresis / mass spectrometry (CE / MS), 3-(4-hydroxy-3-methoxyphenyl)propionic acid was not detected in each pre-enzyme reaction sample and each food processing residue enzyme reaction composition (Comparative Examples 1 and 2 in Table 1). On the other hand, γ-aminobutyric acid was detected in each pre-enzyme reaction sample and each food processing residue enzyme reaction composition (Comparative Examples 1 and 2 in Table 1).

[0058] The resulting food processing residue enzyme reaction compositions were used as culture media, and fermentation treatment was carried out using various microorganisms. The microorganisms used are as follows: Yeast 1: Saccharomyces cerevisiae Lactic acid bacteria 1: Lactobacillus plantarum Lactic acid bacteria 2: Lactobacillus pentosus Lactic acid bacteria 3: Pediococcus pentosaceus Aspergillus oryzae (Koji mold 1)

[0059] Each food processing residue enzyme reaction composition was inoculated with the respective microorganism and allowed to ferment at 30°C for 72 hours. The fermented samples were sterilized by heating at 80°C for 30 minutes and filtered to remove solid residue, thereby obtaining each food processing residue fermentation composition. Each food processing residue fermentation composition was subjected to metabolome analysis by capillary electrophoresis / mass spectrometry (CE / MS) to confirm that 3-(4-hydroxy-3-methoxyphenyl)propionic acid and γ-aminobutyric acid were present in the fermentation composition produced by each microorganism (Examples in Table 1).

[0060] In the metabolome analysis method using capillary electrophoresis / mass spectrometry (CE / MS), peak data obtained from mass spectrometry of each pre-enzyme reaction sample, each enzyme reaction composition, and each fermentation composition sample were used to determine the ratio of the area value of the peak corresponding to 3-(4-hydroxy-3-methoxyphenyl)propionic acid (HMPA area value / total area value) to the total area value of all peaks (excluding the water peak), and the ratio of the area value of the peak corresponding to γ-aminobutyric acid (GABA area value / total area value) to the total area value of all peaks (excluding the water peak). The results are shown in Table 1. In Table 1, "ND" means that the target component was not detected by capillary electrophoresis / mass spectrometry (CE / MS).

[0061] As Comparative Example 3, wheat residue, wheat bran, carrot trimming residue, grape juice residue, onion residue, and kelp extract husks, which are agricultural residues or food processing residues, were used as samples and subjected to the same enzymatic reaction and fermentation treatments as in Example 1. Each of these pre-enzymatic reaction samples, each enzymatic reaction composition, and each fermentation composition was subjected to metabolome analysis by capillary electrophoresis / mass spectrometry (CE / MS) as in Example 1. Using the peak data obtained from mass spectrometry, the ratio of the area value of the peak corresponding to 3-(4-hydroxy-3-methoxyphenyl)propionic acid to the total area value of all peaks (excluding the water peak) (HMPA area value / total area value) and the ratio of the area value of the peak corresponding to γ-aminobutyric acid to the total area value of all peaks (excluding the water peak) (GABA area value / total area value) were determined. The results are shown in Table 2. In Table 2, "ND" indicates that the target component was not detected by capillary electrophoresis / mass spectrometry (CE / MS).

[0062] [Table 1]

[0063] [Table 2]

[0064] By fermenting an enzymatic reaction composition of coffee grounds, green tea grounds, and bonito extract husks, 3-(4-hydroxy-3-methoxyphenyl)propionic acid was produced, yielding a fermented food processing residue composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid. Furthermore, the amount of γ-aminobutyric acid in the composition also increased after fermentation.

[0065] As a comparative example, when agricultural residues or food processing residues, such as wheat residue, wheat bran, carrot trimming residue, grape juice residue, onion residue, and kelp extract husks, were subjected to the same enzymatic reaction and fermentation treatments, 3-(4-hydroxy-3-methoxyphenyl)propionic acid was not found in the enzymatic reaction compositions and fermentation compositions.

Claims

1. A food processing residue fermentation composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid, The food processing residue is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract husks. A fermented composition made from food processing residues.

2. A food processing residue fermentation composition according to claim 1, comprising γ-aminobutyric acid.

3. (a) A step of reacting an enzyme with a food processing residue which is at least one selected from the group consisting of coffee grounds, tea grounds, and dried fish extract shells, in order to obtain a food processing residue enzyme reaction composition which contains the enzyme reaction product of the food processing residue, and (b) A step of adding microorganisms to a culture medium containing the food processing residue enzyme reaction composition and causing fermentation. including, A method for producing a food processing residue fermentation composition containing 3-(4-hydroxy-3-methoxyphenyl)propionic acid.

4. A method for producing a fermented food processing residue composition according to claim 3, wherein the enzyme comprises a plant tissue-degrading enzyme and a proteolytic enzyme.

5. A method for producing a food processing residue fermentation composition according to claim 3 or 4, wherein the microorganism is at least one selected from the group consisting of yeast, lactic acid bacteria, and koji mold.

6. A method for producing the food processing residue fermentation composition according to any one of claims 3 to 5, wherein the food processing residue fermentation composition contains γ-aminobutyric acid.

7. A method for producing a fermented food processing residue composition according to any one of claims 3 to 6, wherein the culture medium does not contain carbon sources and nitrogen sources other than the food processing residue-derived components.

8. A food and beverage composition comprising the food processing residue fermentation composition according to claim 1 or 2.

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