METHOD FOR PRODUCING MATERIAL CONTAINING Gamma-AMINOBUTYRIC ACID IN HIGH CONTENT

PROBLEM TO BE SOLVED: To provide a method for producing a material containing γ-aminobutyric acid in high content, in which production of γ-aminobutyric acid can effectively be increased by effectively utilizing papaya, Citrus depressa pericarp and Jaboticabeira fruit each containing various kinds o...

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1. Verfasser:	NAGAHAMA NORIKATSU
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for producing a material containing γ-aminobutyric acid in high content, in which production of γ-aminobutyric acid can effectively be increased by effectively utilizing papaya, Citrus depressa pericarp and Jaboticabeira fruit each containing various kinds of enzymes and carrying out fermentation thereof with a lactic acid bacterium having γ-aminobutyric acid-producing ability, and to provide the material containing γ-aminobutyric acid in high content and a food or beverage containing the material. SOLUTION: The method for producing the material containing γ-aminobutyric acid in high content includes adding glutamic acid or its salt or a material containing glutamic acid or its salt to a juice of papaya fruit, pericarp liquid of Citrus depressa, juice of Jaboticabeira fruit and carrying out fermentation thereof with a lactic acid bacterium to increase the production of γ-aminobutyric acid. The food or the drink is obtained by adding a fermented material obtained by the method. COPYRIGHT: (C)2010,JPO&INPIT