Process for producing fermented foods rich in gamma-aminobutyric acid and free amino acids

• US 20030161910A1
• Filed: 11/25/2002
• Published: 08/28/2003
• Est. Priority Date: 06/02/2000
• Status: Abandoned Application

• Current Assignee: Hideyuki Aoki, Ichiyo Uda, Keiko Tagami, Mitsumasa Mankura, Noriko Miyamoto, Yuji Furuya
• Original Assignee: Hideyuki Aoki, Ichiyo Uda, Keiko Tagami, Mitsumasa Mankura, Noriko Miyamoto, Yuji Furuya
• Inventors: Aoki, Hideyuki, Miyamoto, Noriko, Tagami, Keiko, Furuya, Yuji, Uda, Ichiyo, Mankura, Mitsumasa
• Application Number:
  US10/296,401
• Publication Number:
  US 20030161910A1
• Time in Patent Office: Days
• US Class Current: 426/49
• CPC Class Codes: A23L 11/50 Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms removing undesirable substances A23L11/30; soy sauce A23L27/50
• CPC Class Codes: A23L 33/12 Fatty acids or derivatives thereof
• CPC Class Codes: A23L 33/175 Amino acids
• CPC Class Codes: A23L 7/104 Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Abstract

Fermented soybean foods rich in γ-aminobutyric acid are produced by fermentation of soybean using Tempe molds.

Fermented soybean foods rich in γ-aminobutyric acid and free amino acids are produced by fermentation of soybean using Tempe molds with anaerobic treatment.

Fermented cereal foods rich in γ-aminobutyric acid and free amino acids are also produced by fermentation of cereals with anaerobic treatment.

Rhizopus oligosporus and Rhizopus oryzae are favorably used as the Tempe mold and Koji molds.

Claims

1. A process for producing fermented soybean foods rich in γ

-aminobutyric acid by fermentation of soybean using Tempe molds.

2. The process for producing fermented soybean foods rich in γ

-aminobutyric acid according to claim 1, wherein the Tempe mold belongs to genus Rhizopus.

3. The process for producing fermented soybean foods rich in γ

-aminobutyric acid according to claim 2, wherein the genus Rhizopus is Rhizopus oligosporus or Rhizopus oryzae.

4. A process for producing fermented soybean foods rich in γ

-aminobutyric acid while containing effective ingredients originating from soybean and fermented soybean products such as proteins, amino acids and antioxidant.

5. A process for producing fermented soybean foods rich in γ

-aminobutyric acid and free amino acids produced by fermentation of soybean using Tempe molds belonging to genus Rhizopus with an anaerobic treatment.

6. The process for producing fermented soybean foods rich in γ

-aminobutyric acid and free amino acids according to claim 5, wherein the mold belonging to genus Rhizopus is Rhizopus oligosporus or Rhizopus oryzae.

7. The process for producing fermented soybean foods rich in γ

-aminobutyric acid and free amino acids according to claim 5, wherein the quantity (g) of the fermented soybean products per unit volume of an airtight vessel is 0.005 to 1.0 g/cm³.

8. The process for producing fermented soybean foods rich in γ

-aminobutyric acid and free amino acids according to claim 5, wherein the anaerobic treatment time is 30 minutes or more for enriching γ

-aminobutyric acid and 5 hours or more for enriching the free amino acids after the oxygen concentration has been reduced to 1% or lower.

9. The process for producing fermented soybean foods rich in γ

-aminobutyric acid and free amino acids according to claim 5, wherein the content of γ

-aminobutyric acid is 0.3% by dry weight or more of the fermented soybean product, and the content of the free amino acids is 5% by dry weight or more of the fermented soybean product.

10. The process for producing fermented soybean foods rich in γ

-aminobutyric acid and free amino acids according to claim 5 also containing effective ingredients originating from soybean and fermented soybean products such as proteins peptides, vitamins, antioxidant, minerals, isoflavone and angiotensin conversion enzyme inhibitors.

11. The fermented soybean food obtained by the process for producing fermented soybean foods rich in γ

-aminobutyric acid and free amino acids according to claims 5 to 10.

12. The fermented soybean food according to claim 11 having a elevation of systolic blood pressure effect.

13. The fermented soybean food according to claim 11 having a food function enrichment effect.

14. A process for producing fermented cereal foods rich in γ

-aminobutyric acid and free amino acids by fermentation of cereals using Koji molds.

16. The process for producing fermented cereal foods rich in γ

-aminobutyric acid and free amino acids according to claims 14 and 15, wherein the Koji mold belongs to genus Rhizopus.

17. The process for producing fermented cereal foods rich in γ

-aminobutyric acid and free amino acids according to claims 14 and 15, wherein the mold belonging to genus Rhizopus is Rhizopus oligosporus or Rhizopus oryzae.

18. The process for producing fermented cereal foods rich in γ

-aminobutyric acid and free amino acids according to claims 14 and 15, wherein the Koji mold belongs to genus Aspergillus.

19. The process for producing fermented cereal foods rich in γ

-aminobutyric acid and free amino acids according to claims 14 and 15, wherein the mold belonging to genus Aspergillus is Aspergillus oligosporus or Aspergillus niger.

20. The process for producing fermented cereal foods rich in γ

-aminobutyric acid and free amino acids according to claims 14 and 15, wherein the total content of γ

-aminobutyric acid and free amino acids accounts for 1% by dry weight or more of the fermented cereal products.

21. The process for producing fermented cereal foods rich in γ

-aminobutyric acid and free amino acids according to claims 14 and 15, wherein the cereals used for the fermented cereal foods rich in γ

-aminobutyric acid and free amino acids include beans, seeds, wheat and barley, and miscellaneous cereals.

22. The process for producing fermented cereal foods rich in γ

-aminobutyric acid and free amino acids according to claims 14 and 15, wherein bran as refining residues of cereals, isolated germ or total grains of cereals including these residues are used for the fermented cereal foods rich in γ

-aminobutyric acid and free amino acids.

15. A process for producing fermented cereal foods rich in γ

-aminobutyric acid and free amino acids by fermentation of cereals using Koji molds with an anaerobic treatment.