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US 7,923,046 B2Granted
Production method of food and beverage products with high content of γ-aminobutyric acid and food and beverage products with high content of γ-aminobutyric acid
AssigneeKagome Co., Ltd.
InventorsGo Monma, Kiro Hayakawa
Life of this patent
Estimating the term…
Abstract
A method for producing food and beverage products with a high content of γ-aminobutyric acid, wherein processed tomato products whose filtrate has a coloring degree between 0.02 and 0.2 when sugar content is adjusted to 3% are fermented with lactic acid bacteria, and food and beverage products with a high content of γ-aminobutyric acid obtained by such a method.
Claims9
A method for producing food and beverage products with γ-aminobutyric acid, comprising:
- choosing processed tomato products, whose filtrate has a coloring degree between 0.02 and 0.2 when sugar content is 3%,
- sterilizing the processed tomato products with heating so that the coloring degree of filtrate thereof is between 0.02 and 0.2 when sugar content is 3%,
- fermenting the processed tomato products, with a single strain lactic acid bacteria, and
- converting, in the absence of exogenous glutamic acid, 60% or more of glutamic acid or salts thereof present in the processed tomato products to γ-aminobutyric acid, wherein the lactic acid bacteria is Lactobacillus brevis.
1 more element
A method for producing food and beverage products with γ-aminobutyric acid, comprising:
- choosing processed tomato products, whose filtrate has a coloring degree between 0.02 and 0.2 when sugar content is 3%,
- sterilizing the processed tomato products with heating so that the coloring degree of filtrate thereof is between 0.02 and 0.2 when sugar content is 3%,
- concentrating the processed tomato products by use of ultrafiltration or reverse osmosis filtration so that the coloring degree of filtrate thereof is between 0.02 and 0.2 when sugar content is 3%,
- fermenting the processed tomato products, with a single strain lactic acid bacteria, and converting, in the absence of exogenous glutamic acid, 60% or more of glutamic acid or salts thereof present in the processed tomato products to γ-aminobutyric acid, wherein the lactic acid bacteria is Lactobacillus brevis.
1 more element
Dependencies are inferred from the claim text.