JP2007049984A - Yeast extract and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide yeast extract capable of simultaneously giving food and drink deliciousness and rich feeling which are quick to rise and have retainability, and enriching deliciousness inherited from the food and drink to give richness and deliciousness to taste derived from the food and drink, and to provide a method for producing the yeast extract. <P>SOLUTION: The yeast extract has ≥20 wt.% of peptide, a content ratio of peptide to the total amino acid of 60%-80%, and the total content of nucleic acid-based taste components of ≥2 wt.%. The yeast extract is added to food and drink so as to give in good balance the food and drink deliciousness and rich feeling which are quick to rise and have retainability. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a yeast extract and a method for producing the same, and more specifically, by simultaneously imparting a long-lasting and long-lasting umami and a rich feeling, the original umami of the food is enhanced, and the body is given a rich taste as a whole. The present invention also relates to a yeast extract that can be enhanced and a method for producing the same.

  In recent years, in the seasoning market, in addition to the consumer's genuine intention, health-consciousness has also increased, and a product that promotes a more natural taste and natural flavor is required. A simple seasoning substance such as glutamic acid soda (MSG) or inosinic acid / guanylic acid that simply imparts umami, a complex seasoning that imparts a complex taste, HVP (Hydrolyzed vegetable protein, vegetable protein hydrolysate) , HAP (Hydrolyzed animal protein, animal protein hydrolyzate) and various types of extracts have been transformed into natural seasonings.

  Nowadays, a trend that is becoming a major trend is a rich-flavored seasoning that adds richness and aftertaste. Known substances that impart a rich taste to foods include peptides, pyrazines, furans, polymer substances such as fats, glycogen, and gelatin, and flavor components such as onion and garlic. Among them, peptides are often contained in fermented foods such as miso, natto and cheese, and aged foods such as meat, and play an important role in imparting rich taste. Moreover, since the peptide also has an effect of extending the expression time of a taste component such as an amino acid that has a short taste expression time, the taste can be made thicker.

For example, fish soy sauce, which is a fermented food, contains a large amount of peptides and has the effect of imparting a rich taste to the food. In Japan, fish soy sauce is known as “Sutsuru” and “Ishiru”, and in Southeast Asia, it is famous for Prahok in Cambodia, Nyokumam in Vietnam, Nampula in Thailand, and so on.
The rich taste of fish soy is related to peptides and amino acids produced by the degradation of fish and shellfish proteins by enzymes in the degradation and aging processes of the production process (Patent Document 1). It is also disclosed that alkaline protease is added in the fish soy preparation process to increase the peptide content and enhance the rich taste (Patent Document 2). In addition, many fish soy sauces contain 5'-inosinic acid. By having both 5'-inosinic acid with umami and a peptide that enhances the umami, a synergistic effect of umami and richness is achieved. It is very popular because it has a very strong taste.
By the way, paying attention to the peptide that gives the taste sustainability, a rich flavor seasoning using a peptide having a molecular weight of 1000 to 5000 that is particularly effective for improving the sustainability has been put on the market (for example, Non-Patent Document 2).

By the way, also in yeast extract widely used for food and drink as umami seasonings, in addition to conventional umami imparting ability, peptide-containing yeast extracts utilizing the richness imparting action of peptides have been developed (for example, , Patent Document 3, Non-Patent Document 1).
However, the conventional yeast extract has a low peptide content, and it has not been possible to impart sufficient complex taste, thickness, richness and the like to foods.

  Moreover, although the usefulness of the peptide is being recognized in the yeast extract, there has been a demand for an umami component that has been familiar to them. The conventional umami components are nucleic acid-based taste components such as the above-described bonito umami component 5'-inosinic acid, shiitake umami component 5'-guanylic acid, and free amino acids such as MSG, which is the umami component of kelp. Both the MSG and the nucleic acid-based taste component exhibit umami, but the taste quality of umami and the timing of feeling umami when put in the mouth are different. That is, MSG acts on the taste at the moment when it is put in the mouth (prior taste type), but the nucleic acid-based taste-providing component shows umami for a while after being put in the mouth (aftertaste type).

MSG and 5'-inosinic acid and 5'-guanylic acid both have strong umami imparting power, and both have a synergistic effect of umami. The strength of umami can be greatly increased. It has been reported that when MSG is mixed with 5'-inosinic acid or 5'-guanylic acid in a ratio of 1: 1, the umami is 7.5 times stronger than MSG alone (for example, non-patent literature). 3 and 4).
A yeast extract that contains a peptide, amino acid (MSG), and a nucleic acid-based taste component in a sufficient and balanced manner has not been reported so far.

Japanese Patent Laid-Open No. 11-222103 JP 2002-027943 A JP-A-6-113789 Food Industry October 15, 2003 issue 36-P. 40 New Food Industry (Food Materials Research Group) 2003, Vol. 45, no. 12 Food seasoning (Shiyuki Ota, Kobo Shobo) Chemistry of taste and smell (The Chemical Society of Japan, Academic Publishing Center)

As described above, the yeast extract has been developed by paying attention to the type and content of the peptide, but the conventional product has a low peptide content and has not been able to obtain a sufficient body taste imparting action.
In addition, MSG and nucleic acid-based taste components have been continuously demanded, but a strong yeast containing these umami components and peptides in a well-balanced manner has not been developed.

  Under such circumstances, the present invention increases the peptide content and contains nucleic acid-based taste-inducing components such as 5′-inosinic acid and 5′-guanylic acid, and MSG, and rises with respect to food and drink. The purpose is to provide a yeast extract that can quickly and lasting umami and richness at the same time, enhance the original umami of foods and beverages, and add depth and umami to the original taste of food, and a method for producing the same. To do.

  As a result of intensive studies to solve the above problems, the present inventors have found that in the process, the content of the peptide in the yeast extract, the peptide ratio (the ratio of the peptide content to the total amino acid content), and the taste 5′-nucleotide. It has been found that the total content of varieties is useful as an index for harmonizing the richness and taste of yeast extract. And by adjusting these indicators to a predetermined range, the resulting yeast extract is excellent in the ability to enhance the original taste of food and drink by simultaneously imparting a quick and sustainable umami and richness, We found that it can add depth to the taste.

  In order to obtain the yeast extract of the present invention, the cell walls of the cells are crushed and combined with endo protease, 5′-phosphodiesterase, 5′-adenylate deaminase and exo protease. Has been found to be suitable. By adopting such a method, the peptide content appropriately contains nucleic acid-based taste-inducing components such as 5′-inosinic acid and 5′-guanylic acid, and free amino acids. It has been found that a yeast extract that is excellent in ability to enhance the original umami of foods and beverages and can impart a depth to the taste can be obtained by simultaneously imparting a quick and long-lasting umami and richness. The present invention has been completed on the basis of such knowledge, and provides the following inventions as embodied embodiments.

〔２〕 酵母が、キャンディダ属又はサッカロマイセス属に属する酵母である上記〔１〕記載の酵母エキス。
〔３〕 酵母菌体から菌体構成成分を抽出する工程の後、菌体構成成分にエンド型プロテアーゼを作用させる工程、核酸系呈味性成分を生成させる工程、及びエキソ型プロテアーゼを作用させる工程を経て得られることを特徴とする上記〔１〕又は〔２〕記載の酵母エキス。
〔４〕 酵母菌体から菌体構成成分を抽出する工程を、アルカリ性領域で行うことを特徴とする上記〔３〕記載の酵母エキス。
〔５〕 エンド型プロテアーゼを作用させる工程を、アルカリ性領域で行うことを特徴とする上記〔３〕又は〔４〕記載の酵母エキス。
〔６〕 酵母菌体から菌体構成成分を抽出すると同時に菌体構成成分にエンド型プロテアーゼを作用させる工程の後、核酸系呈味性成分を生成させる工程、及びエキソ型プロテアーゼを作用させる工程を経て得られることを特徴とする上記〔１〕又は〔２〕記載の酵母エキス。
〔７〕 酵母菌体にエンド型プロテアーゼをアルカリ性領域で作用させることにより酵母菌体から菌体構成成分を抽出する上記〔６〕記載の酵母エキス。
〔８〕 核酸系呈味性成分を生成させる工程の前に、水に不溶の酵母菌体抽出残渣を除く工程を行うことを特徴とする上記〔３〕〜〔７〕のいずれか一項に記載の酵母エキス。
〔９〕 上記〔１〕〜〔８〕のいずれか一項に記載の酵母エキスを含有することを特徴とする飲食品。
〔１０〕 酵母菌体から菌体構成成分を抽出する工程の後、菌体構成成分にエンド型プロテアーゼを作用させる工程、核酸系呈味性成分を生成させる工程、及びエキソ型プロテアーゼを作用させる工程を経ることを特徴とする上記〔１〕〜〔８〕のいずれか一項に記載の酵母エキスの製造方法。 [1] The content of the peptide represented by the following formula (1) is 20% by weight or more, the content ratio of the peptide to all amino acids represented by the following formula (2) is 60% or more and less than 80%, and the nucleic acid system A yeast extract, wherein the total content of taste-tasting components is 2% by weight or more.

[2] The yeast extract according to [1] above, wherein the yeast belongs to the genus Candida or Saccharomyces.
[3] After the step of extracting cell components from yeast cells, a step of causing endo-type protease to act on the cell components, a step of generating a nucleic acid-based taste component, and a step of allowing exo-type protease to act The yeast extract of the above-mentioned [1] or [2], which is obtained through
[4] The yeast extract as described in [3] above, wherein the step of extracting cell components from the yeast cells is performed in an alkaline region.
[5] The yeast extract as described in [3] or [4] above, wherein the step of causing endo-type protease to act is performed in an alkaline region.
[6] A step of extracting a cell component from yeast cells and simultaneously causing an endo-type protease to act on the cell component, followed by a step of generating a nucleic acid-based taste-tasting component and a step of allowing an exo-type protease to act The yeast extract according to the above [1] or [2], which is obtained through the method.
[7] The yeast extract as described in [6] above, wherein a cell component is extracted from the yeast cells by allowing endo-type protease to act on the yeast cells in an alkaline region.
[8] The process according to any one of the above [3] to [7], wherein a step of removing a yeast cell extract residue insoluble in water is performed before the step of generating the nucleic acid-based taste-imparting component. The yeast extract as described.
[9] A food or drink comprising the yeast extract according to any one of [1] to [8] above.
[10] After the step of extracting cell components from yeast cells, a step of causing endo-type protease to act on the cell components, a step of generating a nucleic acid-based taste component, and a step of allowing exo-type protease to act The method for producing a yeast extract according to any one of [1] to [8] above, wherein

  ADVANTAGE OF THE INVENTION According to this invention, the yeast extract which can give a umami | savory taste and richness with a quick start to a food / beverage product simultaneously, and can give the depth of taste to a foodstuff as a result is provided. Moreover, according to this invention, the method for manufacturing such a yeast extract efficiently is also provided. Since the yeast extract of the present invention can be extracted from highly safe natural yeast, it can be widely used safely in various foods and drinks.

  In the yeast extract of the present invention, the content of the peptide represented by the above formula (1) is 20% by weight or more, and the content ratio of the peptide to all amino acids represented by the above formula (2) is 60% or more and less than 80%. In addition, the total content of the nucleic acid-based taste-imparting components is adjusted to 2% by weight or more.

In the yeast extract of the present invention, since the peptide content and the peptide ratio are within the predetermined ranges as described above, the content of the peptide having the effect of enhancing the rich taste of the food and drink is kept within a certain range, A rich taste enhancing effect, specifically, a particularly rich feeling can be imparted. In addition, since the peptide ratio is adjusted within a predetermined numerical range, a certain amount of free amino acids such as MSG is contained, and the effect of imparting a fast-tasting taste is also maintained. Further, since the total content of the nucleic acid-based taste-imparting components is 2% by weight or more, it also has the ability to impart umami that will be felt later.
As described above, the peptide content, the peptide ratio, and the total content of the nucleic acid-based taste-flavoring components are maintained within a certain range. As a result, the yeast extract of the present invention is fast and durable in food and drink. Both umami and a certain taste can be imparted at the same time, and as a result, the depth of taste can be imparted to the food.
That is, the present invention provides an index of the component ratio of the peptide and the nucleic acid-based taste-imparting component in the yeast extract to obtain a yeast extract that can quickly give rise to a sustained umami taste and richness. It is to provide. In other words, the present invention clarifies the relationship between the richness and umami imparting ability of yeast extract and ingredients.

  A substance that imparts a taste to a food or drink is also called a taste substance. In this specification, a taste substance defines the quality of taste of food and drink, such as salty taste, sweet taste, umami, pungent taste, bitterness, and sour taste. Say the main component. As for umami, there are types of umami that can be felt as soon as it is put in the mouth, and umami that can be felt after a little while in the mouth. The former involves free amino acids, particularly MSG, and the latter. 5'-nucleotides are involved.

  In this specification, a yeast extract means the mixture which has as a main component the microbial cell component obtained by carrying out the specific process mentioned later. The method for producing the yeast extract will be described in detail below.

In the present specification, “thickness” is an index indicating “taste strength” and “sustainability”. For example, “taste thickness”, “taste strength” Sa ”,“ taste sustainability ”and the like.
Further, “richness” is one of the elements that form the rich taste, and affects the strength of the rich taste. Kokumi is a term that expresses the authentic flavor and complex taste of food in general, and is used when basic taste qualities such as sweetness, salty taste, acidity, bitterness, and pungent taste cannot be expressed. Specifically, it is said to be “thick and strong umami with a lasting feeling”. Kokumi is made up of elements such as “strength of taste”, “spread”, “sustainability”, and “harmonies”. , The original taste of food and drink is enhanced, and as a result, the thickness of the taste is also given. “Deepness” of taste means a deep taste, in other words, a non-simple taste that is created as a result of the ingredients being mixed together and the ingredients gathered together.

  In the present specification, a peptide refers to a compound in which 2 to several tens of amino acids are linked with a peptide bond. The reason why the yeast extract of the present invention is excellent in the ability to impart a rich feeling is considered to be because the peptide, which is a component in the yeast extract, has the property of enhancing the richness of food and drink.

  In this specification, a peptide content means the weight content rate of the peptide with respect to the absolute dry weight of a yeast extract, and is computed by the said Formula (1).

  In the formula (1), the total amino acid weight means the total amino acid weight contained in the yeast extract, and the value is obtained by hydrolyzing the protein in the yeast extract and completely decomposing it into amino acids, and then calculating the amino acid weight. Measured and required. Here, the free amino acid means a free amino acid originally contained in the yeast extract in the form of amino acid, and the weight value is obtained by measuring the amino acid weight without hydrolyzing the protein in the yeast extract. It is done.

In this specification, a peptide ratio shows the ratio of the peptide content with respect to the total amino acid content in a yeast extract, and is calculated by said Formula (2).
Here, the total amino acid content refers to the total amino acid weight content relative to the yeast extract weight, and is a value obtained by dividing the total amino acid weight by the yeast extract weight and multiplying by 100.
In the yeast extract of the present invention, it is necessary that the peptide content is 20% by weight or more and the peptide ratio is in the range of 60% or more and less than 80%. By setting the peptide content in the range of 20% by weight or more and the peptide ratio in the range of 60% or more and less than 80%, the peptide and the free amino acid are contained in a balanced manner. In addition, it has umami imparting ability derived from free amino acids. A peptide ratio of 80% or more is not preferable because the peptide content increases and the free amino acid content decreases, resulting in an excessively strong feeling due to the peptide and negating the umami imparting ability.
In the present invention, the peptide content has a greater influence on the effect than the peptide ratio. As described above, the peptide content needs to be 20% by weight or more, particularly preferably 30% by weight or more, and the higher the better. The peptide content depends on the amount of protein originally contained in yeast as a raw material.
On the other hand, the peptide ratio is an index of the free amino acid and the peptide ratio and affects the taste quality of the yeast extract, but a good balance can be maintained when it is 60% by weight or more and 80% or more as described above.
The content of each amino acid is measured by HPLC for amino acid measurement.

In the present specification, the nucleic acid-based taste-inducing component refers to 5′-guanylic acid and 5′-inosinic acid. 5′-guanylic acid and 5′-inosinic acid are a kind of tasty 5′-nucleotides, and both are produced by degradation, conversion, or the like of ribonucleic acid contained in yeast as a raw material. 5′-guanylic acid can be produced by degrading yeast ribonucleic acid with 5′-phosphodiesterase, a 5′-ribonucleolytic enzyme, and 5′-inosinic acid can be produced by decomposing ribonucleic acid. It can be produced by reacting 5′-adenylic acid with 5′-deenylate deaminase.
In the present specification, the total content of nucleic acid-based taste-imparting components means the total content of 5′-guanylic acid and 5′-inosinic acid in the yeast extract, that is, the content of 5′-guanylic acid and 5′-inosine. Means the total acid content. That is, when it contains both 5'-guanylic acid and 5'-inosinic acid, it means the sum of the respective contents, and when it contains only 5'-guanylic acid, it means the content of 5'-guanylic acid. It means the content of 5'-inosinic acid.
The content of the nucleic acid-based taste component is measured by HPLC for nucleic acid measurement.

  The yeast extract of the present invention is required to contain a total of 2% by weight or more of nucleic acid-based taste components, and the more the more it is preferable. By setting the content of the nucleic acid-based taste-imparting component to 2% by weight or more, the umami-imparting action is strengthened, and with the richness attributed to the peptide, the umami and the richness of the food and the food have a richness and a quick start-up. A feeling can be given simultaneously. Moreover, the yeast extract of this invention should just contain 2 weight% or more of any one of 5'-guanylic acid and 5'-inosinic acid as a nucleic-acid-type taste component, and any one is contained. It is not necessary. 5'-guanylic acid has the taste of shiitake mushrooms, and 5'-inosinic acid has the taste of seafood such as bonito, and each has different taste qualities, so that the ratio can be adjusted according to the application.

  The yeast extract of the present invention can simultaneously give a savory and rich taste with a quick rise to food and drink. The peptide content and the peptide ratio are adjusted to a certain value, and the peptide content and the nucleic acid taste. This is because both component contents are high. If the elements of the peptide content, the peptide ratio, and the content of the nucleic acid-based flavoring component in the yeast extract do not satisfy certain values, a sufficient synergistic effect cannot be achieved, and as a result, the original taste of food and drink is not enhanced. Also, the taste and richness are not exhibited.

  The yeast used as a raw material for the yeast extract in the present invention is not particularly limited as long as it is edible, and those commonly used in the food industry such as brewer's yeast, baker's yeast, alcoholic yeast, and sake yeast are used. I can do it. Examples of such yeast include, for example, the genus Saccharomyces, the genus Pichia, the genus Hansenula, the genus Debariomyces, the genus Candida, the genus Kluyveromyces Examples include yeast belonging to the genus and the like. Examples of such yeasts are Saccharomyces cerevisiae IFO 1954, IFO 03019, IAM 4274, Pichia steisei Dane 1720, Hansenula anemona Hansenii IFO 0855, IFO 1752), Candida utilis IFO 0619, ATCC 15239, Kluyveromyces lactis ATCC 56498, Kleberymyces marxianus my (Kluymyces marxianus myy) es marxianus ATCC 36534), include the Zygosaccharomyces Rukishi (Zygosaccharomyces rouxii ATCC 28253, ATCC 13356) yeast belonging to the like.

  One or more yeasts are used from these yeasts. Among them, Candida and Saccharomyces yeasts are suitable for industrial production because they have a high cell yield and are easy to culture. In addition, there is no restriction | limiting in particular in the culture | cultivation method of yeast, It can carry out according to a usual method.

Below, the preferable manufacturing method of the yeast extract of this invention is explained in full detail.
The yeast extract of the present invention can be produced by an enzymatic decomposition method using various enzymes. In particular, following the step of extracting cell components from yeast cells, a step of causing endo-type protease to act on the cell components, a step of generating a nucleic acid-based taste component, and a step of allowing exo-type protease to act It can be obtained through. Thus, the peptide content can be increased by using an endo-type protease. Further, by reacting 5′-phosphodiesterase and 5′-adenylate deaminase, ribonucleic acid in yeast cells can be hydrolyzed to produce tasteful 5′-nucleotides. Furthermore, by allowing exo-type protease to act, a certain amount of the previously produced peptide can be decomposed into free amino acids.

  Extracting cell components from yeast cells means eluting components such as carbohydrates, nitrogen compounds, lipids, and vitamins that make up yeast cells outside the cells. There are methods for destruction (crushing), alkali extraction methods, hot water extraction methods and the like. Among these, the method for destroying (crushing) the cell wall is not particularly limited, and any of a mechanical and physical method and a chemical method using a chemical substance may be used. For example, autolysis method, enzyme decomposition method, acid decomposition method, ultrasonic crushing method, homogenizer method, pressure crushing method, bead impact method, grinding method, freeze thaw method, etc. Examples include an enzymatic decomposition method for destruction.

  Generating a nucleic acid-based taste component means generating one or both of 5'-inosinic acid and 5'-guanylic acid, which are nucleic acid-based taste components. Examples of the method for producing 5'-guanylic acid include a method in which 5'-phosphodiesterase, which is a 5'-ribonucleolytic enzyme, is allowed to act on ribonucleic acid. Examples of a method for producing 5'-inosinic acid include a method in which 5'-adenylic acid deaminase is allowed to act on 5'-adenylic acid, which is a reaction product of 5'-phosphodiesterase.

A production method using an enzymatic decomposition method will be described as a specific example. As a first example of an enzymatic degradation method suitable for the production of the yeast extract of the present invention, (i) a cell wall lytic enzyme is added to a yeast or a culture containing the bacterial cell to decompose the cell wall of the bacterial cell. A step, (ii) a step of acting an endo-type protease that degrades the intracellular protein into a peptide, (iii) a step of acting a 5′-phosphodiesterase that hydrolyzes the intracellular ribonucleic acid, and (iv) releasing the intracellular protein. Examples thereof include a method comprising 4 steps of allowing an exo-type protease that degrades to an amino acid to act.
In the present invention, the order of each of the above steps can be appropriately changed on condition that the step (i) is performed first, while the above description is made from the viewpoint of avoiding complicated manufacturing steps. You can also proceed in this order. In addition, a plurality of steps, particularly the steps (i) and (ii) can be performed simultaneously. Further, as described later, the step (ii) can be omitted on condition that the step (ii) is performed under a certain condition.

  In the step (i), a cell wall lytic enzyme is allowed to act to crush the cell wall of the microbial cells and elute intracellular components. As the cell wall lytic enzyme to be used, since the cell wall of yeast contains β-1,3-glucan and mannan as main components, it contains glucanase and mannanase and has sufficient activity to lyse the yeast cell wall. good. For example, commercially available cell wall lytic enzymes include YL-15 (manufactured by Amano Enzyme Co., Ltd.), YL-NL (manufactured by Amano Enzyme Co., Ltd.), Tunicase (manufactured by Yamato Kasei Co., Ltd.), and Kitalase (Kumiai Chemical Co., Ltd.). Manufactured). The amount of enzyme added, enzyme reaction temperature, enzyme reaction time, etc. are not particularly limited, and may be performed under the optimum conditions for each enzyme. Moreover, although it does not specifically limit about pH, It is suitable for the amount of ribonucleic acid eluted from a yeast microbial cell to increase in an alkaline area | region, Preferably pH 9-10.

In the step (ii), an endo-peptidase is allowed to act to degrade the protein contained in the microbial cells to reduce the molecular weight to obtain a peptide. Proteases include exo-types that cleave peptide bonds from the ends of polypeptide chains and release amino acids one by one, and endo-types that cleave peptide bonds from the middle of polypeptide chains. In this step (ii) In order to increase the peptide content, it is desirable to use an endo type-based one. An endo-type protease having a high purity is preferable, but it may inevitably contain impurities in actual production situations. When using a commercially available protease, any yeast extract that satisfies the peptide content and peptide ratio of the present invention may be used, but the purity of the endo-type protease is 80% or more, more preferably 90% or more. Is preferred. Examples of such commercially available endo-protease preparations include protease N “Amano” G (manufactured by Amano Enzyme), protin FN, protin A (manufactured by Daiwa Kasei Co., Ltd.) Pro Leather FG-F, and papain W. -400, promelain F (above, manufactured by Amano Enzyme Co., Ltd.), orientase 22BF, orientase 5BL (above, manufactured by Hankyu Bioindustry Co., Ltd.) and the like.
The amount of enzyme added, enzyme reaction temperature, enzyme reaction time and the like are not particularly limited, and may be performed under the optimum conditions for each enzyme. Moreover, although it does not specifically limit also about pH, If it carries out by an alkaline area | region, Preferably pH 9-10, a peptide content and a peptide ratio will become higher than the case where it is made to act in the other area | region, and is suitable.

The step (i) and the step (ii) may be performed simultaneously, or the step (ii) may be performed after the step (i) is performed. When the step (i) and the step (ii) are performed at the same time, the steps are simplified and the manufacturing time can be shortened.
In the case where the step (i) and the step (ii) are simultaneously performed, a cell wall lytic enzyme and an endo-type protease are allowed to act on a yeast or a culture containing the fungus body in an alkaline region, particularly pH 9-10. It is preferable. It is preferable to act in the alkaline region because the eluted ribonucleic acid content, peptide content, and peptide ratio are increased. In addition, since the nucleolytic enzyme in the yeast cell does not act in the alkaline region, it is not necessary to heat-inactivate the cell enzyme, and the step (v) described later can be omitted.
Furthermore, when an endo-type protease is allowed to act in the alkaline region, cell components can be extracted from the yeast cells without the cell wall lytic enzyme acting in advance or simultaneously. Therefore, when the step (ii) is performed in an alkaline region, the step (i) can be omitted.

  In the step (iii), first, 5'-phosphodiesterase is allowed to act to hydrolyze 5'-ribonucleic acid in the cells to produce 5'-guanylic acid and 5'-adenylic acid. As 5'-phosphodiesterase (5'-ribonucleolytic enzyme), one that generates 5'-nucleotide from 5'-ribonucleic acid is used. Nucleases that specifically degrade phosphodiester bonds between nucleotides are preferred. For example, commercially available 5'-phosphodiesterase includes nuclease "Amano" G (manufactured by Amano Enzyme Co., Ltd.). The amount of enzyme added, enzyme reaction temperature, pH, enzyme reaction time and the like are not particularly limited, and may be performed under the optimum conditions for each enzyme.

In the step (iii), a yeast extract having a high 5′-guanylic acid content can be obtained by the action of the 5′-phosphodiesterase. However, when a yeast extract having a high 5′-inosinic acid content is desired. Subsequently, 5′-adenylic acid deaminase can be allowed to act to convert 5′-adenylic acid produced by the action of the 5′-phosphodiesterase into 5′-inosinic acid. Regarding 5′-adenylate deaminase, for example, commercially available 5′-adenylate deaminase can be used, and specific examples include deamizyme (manufactured by Amano Enzyme Co., Ltd.). The amount of enzyme added, enzyme reaction temperature, pH, enzyme reaction time and the like are not particularly limited, and may be performed under optimum conditions for each enzyme.
Both 5'-guanylic acid and 5'-inosinic acid are taste-degrading nucleic acid degradation products and have umami taste, but the former is the taste of shiitake mushrooms and the latter is the taste of seafood such as bonito. The quality is different. Therefore, in the step (iii), whether 5′-phosphodiesterase is allowed to act only or 5′-phosphodiesterase is allowed to act and then 5′-adenylate deaminase is allowed to act appropriately according to the use of the yeast extract. Just choose.

In the step (iv), an exo-type protease is added to decompose a certain amount of proteins and peptides in yeast cells into free amino acids. What is important in this step is to keep the peptide content and peptide ratio within a certain range. Therefore, the reaction time of exo-type protease is important, but the reaction time until it reaches a certain range depends on the activity and amount of the enzyme used, so monitor the peptide content and peptide ratio by sampling the reaction solution, etc. It is desirable. When using a general industrial commercially available exo-type protease, the peptide content should be 20% by weight or more and the peptide ratio should be 60-80% if it is less than 6 hours, preferably 30 minutes or more and less than 6 hours. Can do.
The exo-type protease may be a mixture of endo-type proteases. Examples of the exo-type or exo-type / endo-type protease include commercially available protease A “Amano” G, peptidase R (manufactured by Amano Enzyme Co., Ltd.), protin FA (manufactured by Daiwa Kasei Co., Ltd.), etc. Is mentioned. The amount of enzyme added, enzyme reaction temperature, and pH are not particularly limited, and may be performed under the optimum conditions for each enzyme.

  The enzyme used in each step can be deactivated by, for example, heating. After suspending the yeast in water at an appropriate concentration of about 10-15%, the enzyme is deactivated by heating at 80-120 ° C, preferably 90-100 ° C. A heating time of about 10 minutes is sufficient. Enzyme deactivation may be performed for each step, or may be performed collectively after the last step.

  On the other hand, in addition to the above steps, (v) a step of inactivating yeast intracellular enzymes by heating or the like may be further included. The heating conditions can be the same as the inactivation of each enzyme described above. The order of the step (v) is preferably any stage after the step (i). In particular, if it is carried out immediately after the step (i), the enzyme reaction can be carried out in the subsequent steps (ii) to (iv) without being influenced by the action of intracellular enzymes. This is particularly preferable because adjustment is easy. Moreover, when the process of (v) is not performed, the process after a process (ii) is performed on the conditions which a microbial enzyme does not hydrolyze a protein and a nucleic acid, for example, pH 6 or more, Preferably it is pH 9-10. It is preferable. In addition, when performing the process of (i) and (ii) in an alkali area | region, the direction which does not perform heat processing has high nucleic acid type | system | group taste component components, such as 5'-inosinic acid and 5'-guanylic acid. There is a tendency to obtain an extract.

Extraction residues such as yeast cells remaining as insoluble components without being decomposed in each of the above steps are appropriately removed so as to be carried out in the production of ordinary yeast extracts. Examples of the method for removing yeast cells and the like include, for example, centrifugation and membrane separation, among which centrifugation is suitable for industrial production.
There are no particular restrictions on the timing for removing yeast cells, etc., but when the step is performed before the step of generating the nucleic acid-based taste-related component, that is, before step (iii), Compared to the above, a yeast extract having a high content of nucleic acid-based taste-related components is obtained, which is preferable.

After completing the above steps, the supernatant of the yeast extract solution is collected, concentrated as necessary, and dried by a method such as spray drying to obtain the yeast extract as a solid. Moreover, it concentrates to high concentration and is good also as a liquid concentrated extract.
The yeast extract in the present invention can be used for various foods and beverages in general. Various foods and drinks include cooked foods, processed fishery products, processed meat products, pickles, boiled foods, health foods, dairy products, snack foods, confectionery, cold confectionery, soup, seasoning for cooking, sauce, noodle soup, dressing, sauce And seasonings such as ketchup, spicy foods such as curry and kimchi, soy milk, and other beverages.
By adding the yeast extract of the present invention to these foods and drinks, it is possible to impart a good balance of umami and richness to deepen the taste.

The amount of the yeast extract of the present invention added to a food or drink varies depending on the type of food or drink in order to impart a good balance of umami and richness, but generally 0.05% by weight or more as a yeast extract with respect to the food or drink. If so, sufficient effects can be obtained. In addition, it is better to add a little more for a food with a strong taste. The upper limit is not particularly limited, but is preferably 5% by weight or less in consideration of economy and the effect of addition. Therefore, it is preferable to add 0.05 to 5% by weight as a yeast extract to food and drink. More desirably, 0.1 to 2% by weight is preferably added.
The yeast extract of the present invention can be used in combination with other taste ingredients and various seasonings depending on the properties required for the food or drink to be added.

[Action]
The yeast extract of the present invention is capable of simultaneously imparting a long-lasting and long-lasting umami and richness to umami components 5'-inosinic acid and 5'-guanylic acid, as well as free amino acids, and richness. It is thought that it originates in containing the peptide with a feeling imparting effect in a well-balanced manner. Furthermore, the synergistic effect of the peptide, 5'-inosinic acid, 5'-guanylic acid and free amino acids can give a well-balanced complex and deep richness and a quick and long-lasting taste. As a result, it is considered that the original umami of the food can be enhanced and a rich taste can be imparted or enhanced to the food as a whole.

EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to this.
In the examples,% means% by weight excluding the peptide ratio.

[Measurement method of free amino acids and total amino acids]
The yeast extract was hydrolyzed with 6N hydrochloric acid at 121 ° C. for 12 hours to decompose all the proteins in the yeast extract into amino acids, and the total amino acid weight was determined. Moreover, the free amino acid weight was calculated | required using the yeast extract which does not perform the said process.
The free amino acids and total amino acid weights in the yeast extract or its hydrolyzate were quantified using a high performance liquid chromatography system (manufactured by Tosoh Corporation) under the following conditions.
Column: TSK-GEL Amino Pak (manufactured by Tosoh Corporation)
Detection: Fluorescence detection Eluent: Gradient elution with citrate buffer (pH 3 → pH 9)

[Measurement method of inosinic acid and guanylic acid]
The inosinic acid / guanylic acid content in the yeast extract was quantified using a high performance liquid chromatography system (manufactured by Shimadzu Corporation) under the following conditions.
Column: Shodex Asahipak GS-320, 7E (manufactured by Showa Denko)
Detection: UV260nm
Eluent: 10 mM sodium phosphate

[Example 1] Yeast extract 1
Candida utilis (IFO 0619) is obtained by adding 3.3 kg monoammonium phosphate, 6.8 kg ammonium chloride, 1.7 kg potassium chloride, 1.7 kg magnesium sulfate, 17 g zinc sulfate, and trace metals to 1 m ³ molasses. About 1 using a medium (hereinafter referred to as molasses medium) to which (boric acid 0.15 g, manganese sulfate 0.075 g, copper sulfate 0.10 g, ferric chloride 0.62 g, sodium molybdate 0.063 g) was added. The cells were cultured for a day (20 to 24 hours), and after collecting and washing the cells, they were suspended in water to prepare 1000 ml of a yeast slurry (cell concentration 15%).

  After adjusting the pH of the yeast slurry to 9.0, 0.5 g of endo-type protease (trade name: “Promeline F” (manufactured by Amano Enzyme Co., Ltd.)) was added, and cell wall lytic enzyme (trade name: 0.5 g of “YL-15” (manufactured by Amano Enzyme Co., Ltd.) was added and reacted at 55 ° C. for 2.0 hours.

Next, the resulting product was heated at 95 ° C. to 100 ° C. for 10 minutes to inactivate the intracellular enzyme and the added enzyme, and then the supernatant and the solid content (cell residue) were separated by centrifugation.
After adjusting the supernatant to pH 5.0 and 70 ° C., 0.5 g of 5′-phosphodiesterase (trade name: Nuclease “Amano” G (manufactured by Amano Enzyme)) was added and reacted for 9 hours. Thereafter, after the supernatant was prepared at 50 ° C., 0.3 g of 5′-adenylate deaminase (trade name: Deamizyme (manufactured by Amano Enzyme)) was added and reacted for 9 hours.

Thereafter, 0.3 g of exo-type protease (trade name: Protease A “Amano” G (manufactured by Amano Enzyme)) was added and allowed to react for 6 hours.
After the reaction, heat inactivation at 65 ° C. for 30 minutes was performed. Thereafter, the powder was dried to obtain 70 g of yeast extract 1.

  The free amino acid and total amino acid contents in this yeast extract were 13.1% by weight and 39.2% by weight, respectively, the peptide content was 26.1% by weight, and the peptide ratio was 66.6%. The contents of 5'-guanylic acid and 5'-inosinic acid were 3.4% and 3.2%, respectively.

[Example 2] Yeast extract 2
31 g of yeast extract 2 was obtained in the same manner as in Example 1 except that the yeast used was dry beer yeast.
The free amino acid content and total amino acid content in this yeast extract were 12.9% by weight and 33.9% respectively, the peptide content was 21.0% by weight, and the peptide ratio was 61.9%. The contents of 5′-guanylic acid and 5′-inosinic acid were 3.1% by weight and 3.3% by weight, respectively.

[Example 3] Yeast extract 3
70.5 g of yeast extract 3 was obtained in the same manner as in Example 1 except that the yeast cells were separated by centrifugation after the endo / exo protease was added and reacted.
The free amino acid content and total amino acid content in this yeast extract were 11.8% by weight and 39.0% by weight, respectively, the peptide content was 26.2% by weight, and the peptide ratio was 67.2%. The contents of 5′-guanylic acid and 5′-inosinic acid were 1.8% by weight and 1.8% by weight, respectively.

[Example 4] Yeast extract 4
The endo type main protease was replaced with protin P (manufactured by Amano Enzyme Co., Ltd.) and the pH of the yeast slurry was adjusted to 6.5 before the protease was reacted (that is, the enzyme reaction was performed at pH 6. 69 g of yeast extract 4 was obtained in the same manner as in Example 1 except that the reaction was performed under the condition 5).
The free amino acid content and total amino acid content in the yeast extract were 13.8% by weight and 40.0% by weight, respectively, the peptide content was 26.2% by weight, and the peptide ratio was 65.0%. The contents of 5′-guanylic acid and 5′-inosinic acid were 1.9% by weight and 1.7% by weight, respectively.

[Comparative Example 1] Yeast extract 5 (Peptide-rich product)
The yeast used in Example 1 was cultured under the same conditions as in Example 1 and then collected and washed, and suspended in water to prepare 1000 ml of a yeast slurry (cell concentration 15%).

The yeast slurry was heated at 95 ° C. to 100 ° C. for 10 minutes to inactivate intracellular enzymes, and then the pH was adjusted to 9.5. Endo type protease (trade name: Pro Leather FG-F (Amano Enzyme) 0.5 g of a cell wall lytic enzyme (trade name: YL-15 (manufactured by Amano Enzyme)) was added and reacted at 55 ° C. for 5.0 hours.
After adjusting the reaction solution to pH 5.0 and 70 ° C., 0.5 g of 5′-phosphodiesterase (trade name: Nuclease “Amano” G (manufactured by Amano Enzyme)) was added and reacted for 9 hours. Then, after adjusting the reaction solution to 50 ° C., 0.3 g of 5′-adenylate deaminase (trade name: Deamizyme (manufactured by Amano Enzyme)) was added and reacted for 9 hours.
Thereafter, the reaction solution was separated into a supernatant and a solid (cell residue) by centrifugation, and the supernatant was powder-dried to obtain yeast extract 5.

The free amino acid content and total amino acid content in the yeast extract 5 were 4.5% by weight and 45.0% by weight, respectively, the peptide content was 40.5% by weight, and the peptide ratio was 90.0%. Moreover, when 5'-guanylic acid and 5'-inosinic acid content was quantified, they were 2.1 wt% and 2.1 wt%, respectively.
Table 1 shows the component composition of each yeast extract.

[Sensory test 1]
Yeast extracts 1 to 5 prepared in Examples 1 to 4 and Comparative Example 1, and a commercially strong yeast extract with a very strong umami taste (“Alomil” (manufactured by Kojin), free amino acid content: 6.5% by weight, total Amino acid content: 14.4%, peptide content: 7.9%, peptide ratio: 54.8%, 5′-guanylic acid content: 7.9%, 5′-inosinic acid content: 8.3% The effect of imparting umami, richness and richness to udontsuyu was evaluated by performing a sensory test as follows.

Each yeast extract is 0.1% in udontsuyu (soy sauce: 5 g, soup stock (boiled bonito in 500 ml of hot water for 1 minute, then boiled butter juice): 95 g, salt: 0.5 g, sugar: 2.5 g) The solution was added (to the liquid), kept at 55 ° C., and a sensory test was conducted by 10 panelists.
Five grades of evaluation (very strong: +2, strong: +1, weak: 0, very weak: -1, no change for umami (first taste, aftertaste and overall), rich taste and richness) 2) was performed, and the sum of the numerical values of all the panelists was calculated. Furthermore, the total score was made into 4 grades (very strong: 15 points or more, strong: 10-14 points, slightly strong: 5-9 points, weak: 4 points or less).
Furthermore, the characteristics of taste when added to food were also evaluated.
The performance of each yeast extract was compared. The results of the sensory test are shown in Table 2.

As is clear from Table 2, the yeast extract 5 and the commercially available yeast extract have a poor balance between the taste and the aftertaste, whereas the yeast extracts 1 to 4 are extremely strong both in the taste and the aftertaste, and are extremely strong as a whole umami. Met.
From this result, the product of the present invention enhances the original taste of food and drink by simultaneously providing a quick and durable umami taste and richness to the udon soup, and gives the food as a whole a rich taste. Or it became clear that it could be enhanced.

[Sensory test 2]
Each yeast extract was added to a commercially available additive-free consomme soup (0.1%) and kept at 60 ° C. The sensory test was conducted by 10 panelists in the same manner as the sensory test 1.
The results of the sensory test are shown in Table 3.

As is apparent from Table 3, the yeast extract 5 and the commercially available yeast extract have a bad balance between the taste and the aftertaste, whereas the yeast extracts 1 to 4 are extremely strong in both the taste and the aftertaste, and are extremely strong as a whole umami. Met.
From this result, the product of the present invention enhances the original umami of food and drink, and gives a rich taste to the food as a whole by simultaneously imparting a quick and sustainable umami and richness to the consomme soup. Or it became clear that it could be enhanced.
In addition, the yeast extract of this invention has a very strong thick feeling imparting effect even if compared with the yeast extract derived from brewer's yeast, and the yeast extract derived from baker's yeast.

Claims (10)

The content of the peptide represented by the following formula (1) is 20% by weight or more, the content ratio of the peptide to all amino acids represented by the following formula (2) is 60% or more and less than 80%, and the nucleic acid taste A yeast extract characterized in that the total content of the components is 2% by weight or more.

  The yeast extract according to claim 1, wherein the yeast belongs to the genus Candida or Saccharomyces.   Obtained after the step of extracting cell components from yeast cells, the step of causing endo-type protease to act on the cell components, the step of generating nucleic acid-based taste components, and the step of applying exo-type proteases The yeast extract according to claim 1 or 2, wherein the yeast extract is obtained.   The yeast extract according to claim 3, wherein the step of extracting the bacterial cell constituents from the yeast cells is performed in an alkaline region.   The yeast extract according to claim 3 or 4, wherein the step of causing the endo-type protease to act is performed in an alkaline region.   It is obtained by extracting the bacterial cell components from the yeast cells and simultaneously causing the endo-type protease to act on the bacterial cell components, followed by the step of generating a nucleic acid-based taste component and the step of applying an exo-type protease. The yeast extract according to claim 1 or 2, wherein   The yeast extract of Claim 6 which extracts a cell component from a yeast cell by making endo type protease act on a yeast cell in an alkaline area | region.   The yeast extract according to any one of claims 3 to 7, wherein a step of removing a yeast cell extract residue insoluble in water is performed prior to the step of generating the nucleic acid-based taste component.   Food-drinks containing the yeast extract as described in any one of Claims 1-8.   After the step of extracting cell components from yeast cells, the step of causing endo-type protease to act on the cell components, the step of generating a nucleic acid-based taste component, and the step of allowing exo-type protease to act The method for producing a yeast extract according to any one of claims 1 to 8, wherein: