CN102656262A - Arginine-rich yeast extract and process for production thereof - Google Patents
Arginine-rich yeast extract and process for production thereof Download PDFInfo
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- CN102656262A CN102656262A CN201080057266XA CN201080057266A CN102656262A CN 102656262 A CN102656262 A CN 102656262A CN 201080057266X A CN201080057266X A CN 201080057266XA CN 201080057266 A CN201080057266 A CN 201080057266A CN 102656262 A CN102656262 A CN 102656262A
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- yeast extract
- yeast
- arginine
- compsn
- quality
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- 238000000034 method Methods 0.000 title claims description 36
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- 239000004475 Arginine Substances 0.000 title abstract description 22
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 title abstract description 22
- 230000008569 process Effects 0.000 title description 2
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 40
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- LEMUFSYUPGXXCM-JNEQYSBXSA-N caninsulin Chemical compound [Zn].C([C@@H](C(=O)N[C@@H](CC(C)C)C(=O)N[C@H]1CSSC[C@H]2C(=O)N[C@H](C(=O)N[C@@H](CO)C(=O)N[C@H](C(=O)N[C@H](C(N[C@@H](CO)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CC=3C=CC(O)=CC=3)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC(C)C)C(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CC(N)=O)C(=O)N[C@@H](CC=3C=CC(O)=CC=3)C(=O)N[C@@H](CSSC[C@H](NC(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC=3C=CC(O)=CC=3)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](C)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C(C)C)NC(=O)[C@H](CC(C)C)NC(=O)[C@H](CC3N=CN=C3)NC(=O)[C@H](CO)NC(=O)CNC1=O)C(=O)NCC(=O)N[C@@H](CCC(O)=O)C(=O)N[C@@H](CCCNC(N)=N)C(=O)NCC(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1C=CC=CC=1)C(=O)N[C@@H](CC=1C=CC(O)=CC=1)C(=O)N[C@@H]([C@@H](C)O)C(=O)N1[C@@H](CCC1)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](C(C)O)C(O)=O)C(=O)N[C@@H](CC(N)=O)C(O)=O)=O)CSSC[C@@H](C(N2)=O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CCC(O)=O)NC(=O)[C@H](C(C)C)NC(=O)[C@@H](NC(=O)CN)[C@@H](C)CC)[C@@H](C)CC)[C@@H](C)O)NC(=O)[C@H](CCC(N)=O)NC(=O)[C@H](CC(N)=O)NC(=O)[C@@H](NC(=O)[C@@H](N)CC=1C=CC=CC=1)C(C)C)C1C=NC=N1 LEMUFSYUPGXXCM-JNEQYSBXSA-N 0.000 description 1
- 108010079058 casein hydrolysate Proteins 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000013016 damping Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002939 deleterious effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000012204 lemonade/lime carbonate Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 150000002823 nitrates Chemical class 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000008223 sterile water Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- QEMXHQIAXOOASZ-UHFFFAOYSA-N tetramethylammonium Chemical compound C[N+](C)(C)C QEMXHQIAXOOASZ-UHFFFAOYSA-N 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/04—Alpha- or beta- amino acids
- C12P13/10—Citrulline; Arginine; Ornithine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Disclosed is an yeast extract composition containing arginine in an amount of 5 mass% or more relative to the total solid content. The yeast extract composition can be produced suitably using a Saccharomyces yeast fungus that has arginine analogue resistance, cannot be grown in a culture medium containing arginine as a sole nitrogen source and can be grown in a culture medium containing ornithine as a sole nitrogen source. The yeast extract composition can be used suitably as a flavor-improving agent for foods and beverages.
Description
The reference of related application
Present patent application requires to be willing to the 2009-286187 number (applying date: right of priority on December 17th, 2009) based on the Japanese patent application Japan that formerly proposes is special.Whole disclosures in this patented claim formerly become the part of this specification sheets by reference.
Technical field
The present invention relates to contain arginic yeast extract compsn, be used to make the method for manufacture of saccharomyces neoformans and this yeast extract compsn of this yeast extract with high density.
Background technology
For processed food, always require improvement, the raising and differential of local flavor.As the relevant food flavouring that the characteristic taste is provided, various exploitations such as delicate flavour sauce, poultry fishery products extract class food flavouring, proteolysate, yeast extract have been carried out.Particularly in recent years, the requirement that has height to tire, thereby advancing the exploitation of high-perfume type extract and the yeast extract etc. that is rich in special component (for example, gsh, nucleic acid, L-glutamic acid).But, though having height, these food flavourings tire, but then, its distinctive local flavor becomes outstanding with addition, makes the hobby property decline of food sometimes on the contrary.
In addition, go back the purpose of unsoundness aspect in recent years, therefore, though provide for the balance of the high whole local flavor that do not destroy food of tiring and the natural flavouring of do not contain hazardous substance by product and sensibiligen be one of problem of field of flavors from now on.
By food flavouring give be flavor roughly be divided into contain in the inlet back short period of time especially 3 seconds with the interior preceding flavor of feeling, continue before the middle flavor, the aftertaste that middle flavor is felt afterwards felt after the flavor; For the employed food flavouring of diet article of paying attention to the impact sense, distinguish the flavor of before requiring to strengthen.
Up to the present; No. 2006/104022 pph of International Publication), the combination of L-glutamic acid, l-arginine and basic aminoacids (patent documentation 2: No. 2006/062181 pph of International Publication), contain the yeast extract (patent documentation 3: method of a large amount of L-glutamic acid TOHKEMY 2009-261253 communique) etc. as the method for flavor before strengthening, reported that using molecular weight is 1000 to 30000 glycopeptide (patent documentation 1:.But, owing to use the hydrolyzate of wheat or Sunlover 10 in these methods, therefore, exist comprise the sensibiligen material, also give delicate flavour or bitter taste etc. other be problems such as flavor.
For the problem that solves secure context; As do not contain hazardous substance by product and sensibiligen, the good raw-material yeast extract of food flavouring of traceability is useful, but do not learn as yet so far can under the equilibrated situation of the whole local flavor that does not destroy food, strengthen before the flavor yeast extract.
On the other hand, known l-arginine not only is applied to utilize the functional foodstuff of its physiological function, also is used as the chromogenic reagent of fish poultry meat processed goods, the quality improver of carnivorous processed goods etc.In addition; Along with requiring natural purpose to improve in recent years; The arginic concern in natural goods source in the such use (chromogenic reagent of fish poultry meat processed goods, the quality improver of carnivorous processed goods etc.) improved also (for example, patent documentation 4: japanese kokai publication hei 9-234058 communique).
For the l-arginine that obtains natural goods source or be rich in arginic foodstuff additive; Expected making the method that arginic starting material carry out the acid decomposition that is rich in; But knownly under the situation that acid is decomposed, can generate 3-chloro-1, possible deleterious material such as 2-Ucar 35 (3-MCPD) etc.s.In addition, exist a large amount of salt of generation as shortcomings such as by products.Therefore, expectation obtains having versatility and is rich in the arginic food material in safe natural goods source.
As one of starting material of making carnivorous processed goods, can enumerate yeast extract, but also not know to be rich in arginic yeast extract.
Patent documentation 1: No. 2006/104022 pph of International Publication
Patent documentation 2: No. 2006/062181 pph of International Publication
Patent documentation 3: TOHKEMY 2009-261253 communique
Patent documentation 4: japanese kokai publication hei 9-234058 communique
Summary of the invention
The inventor finds; Through can not in the substratum that with the l-arginine is only nitrogen source, breeding and can cultivate at the yeast that with the ornithine is the character of breeding in the substratum of only nitrogen source to having arginine analog patience and having; And, can access with high density and contain arginic yeast extract compsn by the culture manufacturing yeast extract that obtains.And then the inventor also finds, this yeast extract compsn during as the flavor-improving agent of diet article usefulness effect good.The present invention is based on above-mentioned discovery and accomplish.
Therefore, the object of the present invention is to provide with high density and contain arginic yeast extract compsn, be used to make the method for manufacture of saccharomyces neoformans and this yeast extract compsn of this yeast extract.Further purpose of the present invention is to provide the flavour improvement method of flavor-improving agent and diet article.
Yeast extract compsn of the present invention is that containing with respect to the total solids composition is the arginic yeast extract compsn more than the 5 quality %.
Yeast of the present invention is to have arginine analog patience and have can not in the substratum that is only nitrogen source, breed and can be at the yeast that belongs to yeast belong that is the character of breeding in the substratum of only nitrogen source with the l-arginine with the ornithine.
The method of manufacture of yeast extract compsn of the present invention for example comprises following operation: (a) to having arginine analog patience and having the operation that can not in the substratum that with the l-arginine is only nitrogen source, breed and can cultivate at the yeast that with the ornithine is the character of breeding in the substratum of only nitrogen source; (b) from the culture that obtains through said (a), isolate the operation of yeast thalline, and (c) with isolated yeast thalline supply in autodigestion handle, enzyme disaggregating treatment or hot water extraction treatment procedures.
Flavor-improving agent of the present invention contains yeast extract compsn of the present invention.
Flavour improvement method of the present invention comprises adds yeast extract compsn of the present invention in the diet article to.
According to the present invention, can provide and be rich in arginic yeast extract.Yeast extract compsn of the present invention can be suitable for making diet article, carnivorous processed goods for example.More specifically,, can under the equilibrated situation of not destroying the drink flavours in food products, improvement drink flavours in food products, especially can strengthen the preceding flavor of diet article according to the present invention.
Embodiment
It is the l-arginine more than the 5 quality % that yeast extract compsn of the present invention contains with respect to the total solids composition.This yeast extract compsn can prepare through any means such as l-arginine of carrying out adding in yeast extract that processing such as autodigestion processing, enzyme disaggregating treatment prepare or commercially available arginine contents such as yeast extract be lower than 5 quality % with respect to the total solids composition the yeast extract natural goods source to the culture to common yeast culture gained, and preferred the use has the yeast of in thalline, accumulating the arginic ability of high density and prepare.Arginic content does not have the special upper limit, and is The more the better, usually, is below the 50 quality %, below the 30 quality % or below the 20 quality % with respect to the total solids composition.
According to an embodiment of the invention, it is the l-arginine more than the 5 quality % that yeast extract compsn of the present invention contains with respect to the total solids composition, and does not contain the l-arginine except that the l-arginine that derives from yeast extract.
According to another embodiment of the present invention, it is the l-arginine more than the 5 quality % that yeast extract compsn of the present invention contains with respect to the total solids composition, and contains the l-arginine except that the l-arginine that derives from yeast extract.
In this specification sheets, the percentage (quality %) of expression arginine content is the percentage with respect to " total solids composition ".At this, should " total solids composition " be meant the total solids composition of cultivating the yeast extract that obtains through zymic.The total solids composition of yeast extract can come quantitatively through following method: this yeast extract is xeothermic more than 4 hours under 105 ℃, in moisture eliminator, after the cooling, residue is carried out weighing.In addition, arginine content can be measured yeast extract analysis through using amino acidanalyser, liquid chromatograph etc.The value of the arginine content that uses in the calculating of arginine content is the quality in free arginine.
According to preferred implementation of the present invention, have the yeast of in thalline, accumulating the arginic ability of high density and have and in the substratum that with the l-arginine is only nitrogen source, to breed and can be the character of breeding in the substratum of only nitrogen source with the ornithine.Yeast with this character is compared with common yeast, and arginase is active to be reduced or the active disappearance of arginase, is preferred from thalline, accumulating high density aspect arginic.This arginase activity is low more good more; For example; Be in a ratio of below 80% with common yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) (for example ATCC20017 strain or Japanese industry technology microbiological industry technical institute of institute (little worker grinds) 3533 strains), be preferably below 60%, more preferably below 30%; Further be preferably below 10%, most preferably be below 3%.
According to further preferred embodiment of the present invention, have the yeast of in thalline, accumulating the arginic ability of high density and have arginine analog patience, more preferably have l-arginine hydroxamate patience.
As yeast, can enumerate: yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) etc. belongs to yeast, Candida lipolytica (Candida lipolytica) that yeast (Saccharomyces) belongs to be waited and belongs to yeast, Dare that candiyeast (Candida) belongs to and be furnished with spore torula (Torulaspora delbrueckii) and wait the yeast that belongs to yeast that spore torula (Torulaspora) genus is arranged, heat-resisting yeast kluyveromyces fragilis (Kluyveromyces thermotolerans) etc. and belong to genus kluyveromyces (Kluyveromyces), Pichia membranaefaciens (Pichia membranaefaciens) etc. to belong to the yeast etc. of pichia spp (Pichia) genus.According to preferred implementation of the present invention, yeast is the yeast that belongs to yeast belong, more preferably belongs to the yeast of yeast saccharomyces cerevisiae.
Having the yeast of in thalline, accumulating the arginic ability of high density can obtain through the for example series-operation of following (I) ~ (VII).
(I) the zymic sudden change is handled
Utilize uviolizing, mutagenic compound (for example, N-methyl-N '-nitro-N-nitrosoguanidine, ethyl methane sulfonate etc.) etc. to the yeast processing that suddenlys change.
(II) the active bacterial strain that reduces or lack of arginase obtains
In the bacterial strain that from the operation of above-mentioned (I), obtains; Isolating can not be at the minimum medium (the composition reference example of minimum medium such as the The Yeast that with the l-arginine are only nitrogen source; A Taxonomic Study, Fourth edition, p.93-94 (1998); Down with) in breeding and can be the bacterial strain of breeding in the minimum medium of only nitrogen source with the ornithine, reduce or the bacterial strain of disappearance as arginase is active.
(III) zymic is cultivated
Isolated inoculation in above-mentioned (II) in the substratum that comprises molasses (be equivalent in sugar 3% amount), 1.14g/L potassium primary phosphate, 0.45g/L urea and water, was cultivated 24 ~ 48 hours down at 30 ℃.
(IV) hot water extraction
The nutrient solution that in to above-mentioned (III), obtains carries out spinning and adds the zero(ppm) water that equates with its quality in the yeast wet thallus that reclaims, behind the thorough mixing, under 90 ℃, carries out 30 minutes autoclavings, reclaims supernatant with the 3000rpm spinning after 5 minutes.On the other hand, in throw out, add the zero(ppm) water of equivalent, after the mixing, spinning under the same conditions once more, and resulting supernatant joined in the above-mentioned supernatant.
(V) solid component content is quantitative
The supernatant that obtains among the 1ml above-mentioned (IV) is xeothermic more than 4 hours under 105 ℃, in moisture eliminator, after the cooling, carry out weighing.
(VI) arginine content is quantitative
The supernatant that obtains in above-mentioned (IV) is supplied in amino acidanalyser, liquid chromatograph etc., measure the arginine content in the supernatant.
(VII) zymic that uses among the present invention is selected
Isolate [arginine content of obtaining in above-mentioned (VI)]/value of [solid component content of obtaining in above-mentioned (V)] * 100 reaches the bacterial strain more than 5.
Arginase is active to be reduced or disappearance and can obtain through for example following manner the bacterial strain that arginine analog (for example l-arginine hydroxamate) has patience: the inoculation that will obtain through the operation of above-mentioned (I) to the minimum medium that contains arginine analog (for example; With reference to japanese kokai publication sho 52-143288 communique) in; Obtain the bacterial strain that to breed as the strain of arginine analog patience; As required this arginine analog patience strain is carried out the operation of above-mentioned (I), carried out the operation of above-mentioned (II) then.
As the zymic that obtains in the above described manner one example, can enumerate yeast saccharomyces cerevisiae ARG2 strain.Yeast saccharomyces cerevisiae ARG2 strain is preserved in Japanese independent administrative corporation's product evaluation technical foundation mechanism patent microbial preservation center (Chiba, Japan wood more Jinshi City on total sickle foot 2-5-8) as NITE BP-849 on December 11st, 2009.
The zymic culture that uses in the manufacturing of yeast extract compsn of the present invention can obtain through the yeast that obtains in the above-mentioned operation is cultivated in solid medium, liquid nutrient medium etc. can make the substratum of yeast growth.
Substratum then can use in synthetic medium or the natural medium any one so long as contain carbon source, inorganic salts and the common nutritional medium of organic micro-nutrientss such as the amino acid that uses as required, VITAMINs.
As carbon source, can use glucose, glycerine, N.F,USP MANNITOL, ethanol, NPH etc.In addition, also can use organic acids such as lactic acid, Hydrocerol A or with other carbon sources and be used for using separately.
As nitrogenous source, can use urea, ammonia, ammonium sulfate, an ammonium nitrate, ammonium chloride, ammonium phosphate, ammonium acetate etc.
As organic micro-nutrients, can use amino acid, VITAMINs, lipid acid, nucleic acid and contain peptone, casein hydrolysate, yeast extract, Sunlover 10 resolvent of above-mentioned substance etc.
As inorganic salts, can use phosphoric acid salt, magnesium salts, molysite, zinc salt, calcium salt etc.
Cultivate and carry out, carry out aerobic culture as required through under 20 ~ 37 ℃ culture temperature, pH being controlled in 3 ~ 8.In the cultivation, can use alkali such as lime carbonate, ammoniacal liquor, ammonia, aqueous sodium hydroxide solution that pH is regulated.
Through carrying out the about 4 days cultivation of about 10 h ~, in thalline, accumulate l-arginine.
Under the situation of using solid medium to cultivate; Can the thalline of breeding in the solid medium directly be used as culture together with solid medium, also can be with collecting the thalline that obtains and use as culture through scrape method such as get from solid medium.
Under the situation of using liquid nutrient medium to cultivate, can directly nutrient solution be used as culture, also can carry out solid-liquid separation operation such as spinning or filtration and from nutrient solution, isolate thalline, this thalline is used as culture.
The zymic culture can directly be used for subsequent disposal, also can hang turbid in damping fluids such as inorganic salt solutions such as water, sodium-chlor, Repone K, calcium chloride, phosphoric acid buffer, citrate buffer solution etc. and this suspension liquid is used for subsequent disposal as the zymic culture as required.
As in the manufacturing of yeast extract compsn the zymic culture being carried out the method that autodigestion is handled, can enumerate the zymic culture 35 ~ 50 ℃ of methods that heat 6 ~ 72 hours down.
After autodigestion is handled; Can resulting handled thing directly be used as yeast extract compsn of the present invention, also can remove handled thing behind the insoluble solid composition with carrying out the operation of solid-liquid separation such as spinning, filtration as yeast extract compsn of the present invention.
As the method for in the manufacturing of yeast extract compsn the zymic culture being carried out the enzyme disaggregating treatment, can enumerate and in the zymic culture, add proteolytic enzyme, glycase, Lysozyme, desaminase, nucleicacidase etc. and make it carry out the method for enzyme reaction.Enzyme can use separately, also can make up use.Enzyme for example with final concentration reach 0.01 ~ 5 quality %, the mode that preferably reaches 0.1 ~ 3 quality % adds in the zymic culture.The temperature of enzyme reaction, pH, reaction times are different because of each enzyme, preferably under the optimum temperuture of each enzyme, ph optimum, react.After the enzyme disaggregating treatment; Can resulting handled thing directly be used as yeast extract compsn of the present invention, also can remove handled thing behind the insoluble solid composition with carrying out the operation of solid-liquid separation such as spinning, filtration as yeast extract compsn of the present invention.
The yeast extract compsn also can carry out hot water extraction to the zymic culture through the method for record in above-mentioned (IV) and make.
Solid component content in the yeast extract and arginine content can the middle method of putting down in writing be quantitatively next according to above-mentioned (V) with (VI) respectively.In addition, for existing yeast extract, can come quantitative with operation (VI) as required yeast extract being carried out (V) after among the outstanding turbid Yu Shui etc.
In the manufacturing of yeast extract compsn, in yeast extract, adding under the arginic situation, the l-arginine that is added can be any one in the mixture of L type, D type and L type and D type, is preferably the L type.In addition, the l-arginine that is added can be salt such as acid salt, metal-salt, ammonium salt, organic amine additive salt, amino acid addition salt.
As acid salt, can enumerate: organic acid salt such as inorganic acid salt such as hydrochloride, vitriol, nitrate salt, phosphoric acid salt and acetate, PHENRAMINE MALEATE, fumarate, Citrate trianion, malate, lactic acid salt, alpha-ketoglutarate, glyconate, octylate.
As metal-salt, can enumerate: alkaline earth salts such as an alkali metal salts such as sodium salt, sylvite, magnesium salts, calcium salt, aluminium salt, zinc salt etc.
As ammonium salt, can enumerate and ammonium, tetramethyl-ammonium etc. between the salt that forms.
As amino acid addition salt, can enumerate and glycocoll, phenylalanine(Phe), Methionin, aspartic acid, L-glutamic acid etc. between the salt that forms.
Drying treatment such as concentration, heat drying, lyophilize such as yeast extract compsn of the present invention can be concentrated through heating as required, concentrating under reduced pressure process enriched material or dry thing is made.
Yeast extract compsn of the present invention can likewise use when the manufacturing of diet article or when edible with common yeast extract, thereby can access effects such as mouthfeel improvement, flavour improvement.
Especially, confirmed in this manual: through adding yeast extract compsn of the present invention, the drink flavours in food products obtains improvement, and especially the preceding flavor of diet article is enhanced.Therefore, according to the present invention, the flavor-improving agent that contains yeast extract compsn of the present invention is provided.And, according to the present invention, the method for improvement drink flavours in food products being provided and making the method for the diet article that local flavor obtains improveing, aforesaid method comprises yeast extract compsn of the present invention is added in the diet article.
In addition, in the above-mentioned flavour improvement method, under using through the situation of in yeast extract, adding the yeast extract compsn that l-arginine makes, can be respectively in diet article interpolation yeast extract and l-arginine replace above-mentioned compsn.Therefore; According to the present invention; The method of improvement drink flavours in food products and the method for the diet article that the manufacturing local flavor obtains improveing are provided; Aforesaid method comprises yeast extract and l-arginine added in the diet article, and the total of the arginic quality in this yeast extract and the arginic quality of being added is more than the 5 quality % with respect to the total solids composition of this yeast extract.
In the improvement of local flavor of the present invention, can in the diet article, add other additives that can be used in food as required, in addition, flavor-improving agent of the present invention can contain such additive.As such other additives that can be used in food; Can enumerate: inorganic salt such as sodium-chlor, Repone K, amino acid such as Sodium Glutamate, glycocoll, L-Ala, nucleic acid such as Sodium Inosinate, sodium guanylate; Sugar such as sucrose, glucose, lactose; Natural flavourings such as soy sauce, miso, poultry meat extract, poultry extract, fish shellfish extract, protein hydrolystate, spices such as perfumery, vanilla (Ha one Block) class, vehicle such as water, dextrin, various starch etc.
As the diet article, can enumerate: carnivorous processed goods such as ham, sausage, the diet article that hand-pulled noodles, face sauce, clear soup (コ Application ソ メ ス one プ), egg soup, curry, cream stew, hamburger etc. are general etc.
Embodiment
Below, enumerate embodiment the present invention is more specifically described.
Embodiment 1: the making of yeast mutant and use the manufacturing of the yeast extract compsn of this mutant strain
(1) making of yeast mutant
In the YPD of 5ml substratum (substratum that contains 2% glucose, 1% yeast extract and 2% polyprotein peptone); L-arginine hydroxamate patience was given in the ATCC20017 strain to yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) of inoculating a platinum loop and the little worker of yeast saccharomyces cerevisiae that obtains grinds 3533 strains, 30 ℃ of following shaking culture 24 hours.
The nutrient solution that 0.1ml is obtained was inoculated in the YPD substratum of the 100ml in the Erlenmeyer flask, 30 ℃ of following shaking culture 12 hours.After collecting thalline, thalline is with sterile water wash twice, outstanding turbid in the potassium dihydrogen phosphate of 0.067 mol, so that the OD under the 660nm (optical density(OD), Optical Density) reaches 1.0 (about 1 * 10
7Individual cell/ml).This suspension liquid branch is annotated in the plastic culture dish 45 ~ 60 seconds ultraviolet ray of irradiation when stirring.After the uviolizing, 0.1ml thalline suspension liquid is inoculated in the YPD substratum of 5ml, cultivated 12 ~ 36 hours down at 30 ℃.
After collecting thalline; Isolate the bacterial strain that 4 strains have property: can not breeding in the minimum medium [substratum of sal epsom of potassium primary phosphate and 0.5g that in 1 premium on currency, contains l-arginine, the 1g of BACTO yeast carbon source basis (バ Network ト イ one ス ト カ one ボ Application ベ one ス) (デ イ Off コ manufactured), the 10g of 11.7g] that with the l-arginine is only nitrogen source, but can in the minimum medium [substratum of sal epsom of potassium primary phosphate and 0.5g that in 1 premium on currency, contains ornithine, the 1g of BACTO yeast carbon source basis (デ イ Off コ manufactured), the 10g of 11.7g] that with the ornithine is only nitrogen source, breed.
Use granulated glass sphere with isolated each bacterial strain and grind 3533 strains as their little worker of parent plant and pulverize respectively and extract content; Utilize arginase determination of activity test kit (バ イ オ ア Star セ イ シ ス テ system ズ manufactured) to measure the arginase activity; The result picks out and grinds 3533 strains with little worker and compare and demonstrate 2.9% active bacterial strain 1 strain of arginase, with its called after " ARG2 " strain.
(2) manufacturing of yeast extract compsn
Little worker of inoculation one platinum loop ground 3533 strains and ARG2 strain in the YPD of 5ml substratum (substratum that contains 2% glucose, 1% yeast extract and 2% polyprotein peptone), 30 ℃ of following shaking culture 24 hours.
Resulting nutrient solution (all) is inoculated in the substratum that contains molasses (contain in sugar 3% amount), 0.34g potassium primary phosphate, 0.13g urea and 1 skimmer of 300ml, 30 ℃ of following shaking culture 63 hours.In the cultivation, at the glucose of cultivating beginning back interpolation in the 21st hour 0.9g and the potassium primary phosphate of 0.3g.
Resulting medium centrifugal is separated and the collection thalline, add the zero(ppm) water that equates with the wet thallus quality, behind the thorough mixing, the autoclaving that under 90 ℃, carried out 30 minutes is handled.
Autoclaving with 3000rpm spinning 5 minutes, obtains supernatant after handling.In addition, the zero(ppm) water of adding and throw out equivalent, after the mixing, spinning under the same conditions once more.The supernatant that obtains is joined in the previous supernatant, obtain thus from the zymic hot water extract as yeast extract.
This yeast extract of 1ml is xeothermic more than 4 hours under 105 ℃, in moisture eliminator, carry out weighing after the cooling, solid component content is carried out quantitatively.
In addition, this yeast extract is supplied in amino acidanalyser (AminoTac JLC-500/V; Jeol Ltd. makes), arginine content is carried out quantitatively.
The value of arginine content/solid component content * 100 is shown in Table 1.
Table 1
As shown in table 1, use the arginase disappearance and arginine analog is had the ARG2 strain of patience and the yeast extract that obtains contains l-arginine with high density.
Embodiment 2: the manufacturing that is combined with the carnivorous processed goods of yeast extract compsn
The material use food cutting machine of table 2 record was mixed 1 minute, and in the plastics bag of packing into.After stored refrigerated is spent the night, clog in the fibrous casing that a side tied, and opposition side is lived with linear system.Using the steam convection furnace, is that 72 ℃, periphery temperature are heating 20 minutes under 75 ℃ the condition in core temperature, obtains sausage thus.With this sausage cooling, freezing one week of preservation.
Need to prove, use commercially available bread yeast ダ イ ヤ イ one ス ト YST, the method for putting down in writing according to embodiment 1 prepares yeast extract, and measures arginine content (with respect to solids component), and the result is 2.3%.Use this yeast extract (using YST) in the test.
Table 2
| Material name | Contrast | Test site 1 | Test site 2 | Test site 3 |
| Pig leg meat | 87.3 | 87.3 | 87.3 | 87.3 |
| Purified salt | 1.6 | 1.6 | 1.6 | 1.6 |
| Add water (frozen water) | 7 | 7 | 7 | 7 |
| Yam starch | 4 | 4 | 4 | 4 |
| Yeast extract (using YST) * | - | 0.38 | - | - |
| Yeast extract (using little worker to grind 3533 strains) | - | - | 0.38 | - |
| Yeast extract (using the ARG2 strain) | - | - | - | 0.38 |
﹡: the yeast extract that commercially available yeast (ダ イ ヤ イ one ス ト YST: Kyowa Hakko Food Specialties C. make) is cultivated and prepared according to the method for record among the embodiment 1 (2)
After the preservation, boiled 10 minutes, mouthfeel of gained sausage etc. is investigated.The result is shown in Table 3.
Table 3
※ slaking fragrance: the distinctive fragrance that meat products such as sausage are produced during slaking at low temperatures
The benchmark that ※ estimates: 0 no additive effect, 1 feels and the difference that contrasts, and 2 feel slightly and improve effect, and 3 feel the significant effect of improving
As shown in table 3; Be combined with the sausage (test site 3) of the yeast extract of the present invention that uses the high yeast of l-arginine accumulation and obtain; Has the succulence sense; A little less than the poultry meat stink, compare with 2, obviously have ideal mouthfeel and fragrance with the contrast of not adding yeast extract or the test site 1 that is added with other yeast extracts.
Embodiment 3: the manufacturing that is combined with hamburger of yeast extract compsn
With raw materials mix, attempt making hamburger according to the cooperation shown in the table 4.
Table 4
| Material name | Contrast | Test site 1 | Test site 2 | Test site 3 |
| Mixed meat paste | 62.81 | 62.81 | 62.81 | 62.81 |
| Lard | 5.43 | 5.43 | 5.43 | 5.43 |
| Salt | 0.82 | 0.82 | 0.82 | 0.82 |
| Sauteeing onions | 21.73 | 21.73 | 21.73 | 21.73 |
| The piper nigrum end | 0.14 | 0.14 | 0.14 | 0.14 |
| Bread powder | 4.08 | 4.08 | 4.08 | 4.08 |
| The garlic powder | 0.14 | 0.14 | 0.14 | 0.14 |
| Granulated sugar | 1.58 | 1.58 | 1.58 | 1.58 |
| Shell egg | 2.7 | 2.7 | 2.7 | 2.7 |
| Pa Masen cheese | 0.27 | 0.27 | 0.27 | 0.27 |
| Water | 0.3 | 0.3 | 0.3 | 0.3 |
| L-arginine | - | 0.018 | - | - |
| Yeast extract L | - | - | 0.3 | - |
| Yeast extract (using the ARG2 strain) | - | - | - | 0.3 |
Arginine content (6.3%) in the yeast extract in arginic addition in the test site 1 and the test site 3 (using the ARG2 strain) is set at identical amount.In addition, the yeast extract L that uses in the test site 2 derives from the bread yeast same with the ARG2 strain, is general less salt yeast extract (Kyowa Hakko Food Specialties C. makes, and arginine content is 1.2%).
For resulting each hamburger, strong sense, succulence sense, poultry meat stink, the diffustivity of taste, the hobby property of sweet taste, delicate flavour, taste are carried out sensory evaluation by 5 syndics through training.Estimate and to carry out as follows: about each assessment item, hamburger to effect unconfirmed is chosen as 0 fen, the hamburger a little less than the effect is chosen as 1 fen, with confirm to abundant effect hamburger be chosen as 2 fens, hamburger of confirming remarkable strong effect is chosen as 3 fens.Need to prove, for poultry meat stink, evaluation be the inhibition effect of poultry meat stink.The result is shown in Table 5.
Table 5
| Material name | Sweet taste | Delicate flavour | Strong sense | The succulence sense | Poultry meat stink | The diffustivity of taste | Hobby property |
| Contrast | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| Test site 1 | 0 | 0 | 1 | 1 | 0 | 1 | 1 |
| Test site 2 | 0 | 2 | 2 | 2 | 0 | 2 | 2 |
| Test site 3 | 2 | 2 | 2 | 3 | 2 | 3 | 3 |
As shown in table 5; Add yeast extract (using the ARG2 strain) and the hamburger that obtains is compared with other hamburger; Arbitrary aspect in the diffustivity of the strong sense of delicate flavour, taste, succulence sense, taste is all better, and poultry meat stink also is inhibited, and is most preferred hamburger therefore.
Embodiment 4: use the manufacturing (2) of the yeast extract of ARG2 strain
According to the method for embodiment 1 (2) record, grind 3533 strains with the ARG2 strain prepares yeast extract respectively by little worker, the solid component content and the arginine content of yeast extract (little worker grinds 3533 strains) and yeast extract (use ARG2 strain) carried out quantitatively.Use this yeast extract in the following test.
The value of arginine content/total solids component content * 100 is shown in Table 6.
Table 6
Embodiment 5: the manufacturing of white sauce
In the commercially available white sauce of 100g, add l-arginine (consonance fermenting organism Co., Ltd. makes), yeast extract L (Kyowa Hakko Food Specialties C.'s manufacturing of the natural origin of the amount shown in the table 7 respectively; Arginine content is 1.2%) and embodiment 4 in the yeast extract (use ARG2 strain) of preparation.In test site 1 and test site 3, with l-arginine concentration adjustment to mutually the same concentration.Be the yeast extract of the less salt that generally uses at the yeast extract L of this use, the zymic source also is the bread yeast same with the ARG2 extract, therefore, it is used as compare.
For above-mentioned each white sauce, sensory evaluation is carried out in intensity, the intensity of delicate flavour and the strong sense of taste of the preceding flavor felt by 5 syndics through training.Evaluation utilizes 7 fens following point systems to carry out: about each assessment item, be chosen as 1 fen with estimating minimum white sauce, be chosen as 7 fens with estimating the highest white sauce, be not chosen as 3 fens with there being the white sauce (check plot) that adds.The result is shown in Table 7.
Table 7
*: under the significance level below 5%, have significant difference with respect to the check plot
As shown in table 7, under the situation that is added with the arginic yeast extract more than the 5 quality % that contain the total solids composition (test site 3), confirm to strengthen significantly the effect of preceding flavor with respect to the check plot.
Embodiment 6: the manufacturing of face sauce
Use dark soy sauce, granulated sugar, brewage food flavouring, loose fish extracts, Thallus Laminariae (Thallus Eckloniae) extract, water wait and prepare the face sauce.In 100ml face sauce, add l-arginine (consonance fermenting organism Co., Ltd. makes), yeast extract L (Kyowa Hakko Food Specialties C.'s manufacturing in the natural goods source of the amount shown in the table 8 respectively; Arginine content is 1.2 quality %), yeast extract (using the ARG2 strain) and the l-arginine and the yeast extract L of preparation among the embodiment 4.In test site 1, test site 3 and test site 4, with l-arginine concentration adjustment to mutually the same concentration.
For above-mentioned each face sauce, sensory evaluation is carried out in the intensity of the saline taste of feeling, preceding flavor, the intensity of delicate flavour and the strong sense of taste by 5 syndics through training.Evaluation utilizes 7 fens following point systems to carry out: about each assessment item, be chosen as 1 fen with estimating minimum face sauce, be chosen as 7 fens with estimating the highest face sauce, face sauce (check plot) is chosen as 3 fens.The result is shown in Table 8.
Table 8
*: under the significance level below 5%, have significant difference with respect to the check plot
As shown in table 8; In (test site 3) under the situation that is added with the arginic yeast extract more than the 5 quality % that contain the total solids composition and with common yeast extract and 5 quality % of the total solids composition that is equivalent to yeast extract under the situation of above l-arginine and usefulness (test site 4), the effect of distinguishing the flavor of before confirming to strengthen significantly with respect to the check plot.
Embodiment 7: the manufacturing of hand-pulled noodles soup
Use dark soy sauce, skeletal extraction thing, loose fish extracts, brewage food flavouring, delicate flavour sauce, spice, water wait and prepare hand-pulled noodles soup.In 100ml hand-pulled noodles soup, add the yeast extract (using the ARG2 strain) for preparing among the embodiment 4 of the amount shown in the table 9.
For above-mentioned each hand-pulled noodles soup, sensory evaluation is carried out in intensity, the intensity of delicate flavour and the strong sense of taste of the preceding flavor felt by 5 syndics through training.Evaluation utilizes 7 fens following point systems to carry out: about each assessment item, be chosen as 1 fen with estimating minimum hand-pulled noodles soup, be chosen as 7 fens with estimating the highest hand-pulled noodles soup, be not chosen as 3 fens with there being the hand-pulled noodles soup (check plot) that adds.The result is shown in Table 9.
Table 9
*: under the significance level below 5%, have significant difference with respect to the check plot
As shown in table 9, for hand-pulled noodles soup, under the situation that is added with the arginic yeast extract more than the 5 quality % that contain the total solids composition (test site 1), also confirm to compare the effect of flavor before strengthening significantly with the check plot.
Embodiment 8: the manufacturing of white sauce (2)
Except additive being set at the commercially available yeast extract A ~ C shown in the table 10, through making white sauce with embodiment 5 same operations.At this, yeast extract A is high-nucleic acid yeast extract (nucleic acid content is about 20%), and yeast extract B is homoglutathion yeast extract (content is more than 8%), and yeast extract C is the yeast extract (content is more than 9%) that is rich in L-glutamic acid.
For above-mentioned each white sauce, carry out sensory evaluation through the syndics of training to the likability of the clean level of the strong sense of the intensity of the intensity of the preceding flavor felt, delicate flavour, taste, aftertaste, aftertaste and as the hobby property of white sauce by 5.Evaluation utilizes 7 fens following point systems to carry out: about each assessment item, be chosen as 1 fen with estimating minimum white sauce, be chosen as 7 fens with estimating the highest white sauce, white sauce (check plot) is chosen as 3 fens.The result is shown in Table 10.
Table 10
*: under the significance level below 5%, have significant difference with respect to the check plot
As shown in table 10, under the situation that is added with the arginic yeast extract more than the 5 quality % that contain the total solids composition (test site 4), the effect of flavor before confirming to strengthen significantly.And, the sundry item of sensory test is also included within interior and when estimating, we can say that the above arginic yeast extract of 5 quality % that contains the total solids composition demonstrates the salubrious taste with impact of aftertaste.
Claims (14)
1. yeast extract compsn, it contains with respect to the total solids composition is the l-arginine more than the 5 quality %.
2. yeast extract compsn as claimed in claim 1, it obtains by having the yeast of in thalline, accumulating the arginic ability of high density.
3. yeast extract compsn as claimed in claim 2, wherein, said yeast has can not breed in the substratum that with the l-arginine is only nitrogen source and can be the character of breeding in the substratum of only nitrogen source with the ornithine.
4. yeast extract compsn as claimed in claim 3, wherein, said yeast has arginine analog patience.
5. yeast extract compsn as claimed in claim 2, wherein, said yeast is yeast saccharomyces cerevisiae (Saccharomyces cerevisiae) ARG2 strain, its deposit number is NITE BP-849.
6. yeast that belongs to yeast belong, it has arginine analog patience, and has and can not in the substratum that with the l-arginine is only nitrogen source, breed and can be the character of breeding in the substratum of only nitrogen source with the ornithine.
7. yeast saccharomyces cerevisiae ARG2 strain, its deposit number are NITE BP-849.
8. make the yeast extract method for compositions for one kind, it comprises following operation:
(a) to having arginine analog patience and have the operation that can not in the substratum that with the l-arginine is only nitrogen source, breed and can cultivate at the yeast that with the ornithine is the character of breeding in the substratum of only nitrogen source,
(b) from the culture that obtains through said (a), isolate the operation of yeast thalline, and
(c) isolated yeast thalline is supplied in autodigestion processing, enzyme disaggregating treatment or hot water extraction treatment procedures.
9. method as claimed in claim 8, wherein, said yeast is yeast saccharomyces cerevisiae ARG2 strain, its deposit number is NITE BP-849.
10. flavor-improving agent, it contains each described yeast extract compsn in the claim 1 ~ 5.
11. a method that improves the drink flavours in food products, it comprises: each described yeast extract compsn in the claim 1 ~ 5 is added in the diet article.
12. method that improves the drink flavours in food products; It comprises yeast extract and l-arginine is added in the diet article, and the total of the arginic quality in this yeast extract and the arginic quality of being added is more than the 5 quality % with respect to the total solids composition of this yeast extract.
13. a method of making the diet article that local flavor obtains improveing, it comprises: each described yeast extract compsn in the claim 1 ~ 5 is added in the diet article.
14. method of making the diet article that local flavor obtains improveing; It comprises yeast extract and l-arginine is added in the diet article, and the total of the arginic quality in this yeast extract and the arginic quality of being added is more than the 5 quality % with respect to the total solids composition of this yeast extract.
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| JP6007426B2 (en) * | 2012-02-20 | 2016-10-12 | 新潟県 | Sake production method |
| JP6190107B2 (en) * | 2012-11-22 | 2017-08-30 | 伊藤ハム株式会社 | Processed meat containing livestock liver enzyme degradation product and method for producing the same |
| JP6333531B2 (en) * | 2013-09-27 | 2018-05-30 | Ｍｃフードスペシャリティーズ株式会社 | Yeast extract |
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| CN103911298A (en) * | 2012-12-31 | 2014-07-09 | 中粮营养健康研究院有限公司 | Culture medium composition, culture medium and viable bacteria counting method for strain |
| CN103911298B (en) * | 2012-12-31 | 2016-08-10 | 中粮营养健康研究院有限公司 | Culture media composition and culture medium and the method that bacterial strain is carried out count plate |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5875869B2 (en) | 2016-03-02 |
| WO2011074359A1 (en) | 2011-06-23 |
| JPWO2011074359A1 (en) | 2013-04-25 |
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