JP2008271820A - Effervescence stabilizer, and food and drink added with effervescence stabilizer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To offer an effervescent of natural derivation which can be added to food and drink and an effervescence stabilizer. <P>SOLUTION: The invention refers to the effervescent and the effervescence stabilizer of yeast cell wall derived soluble fraction, and by adding the effervescent stabilizer to the food and drink, they are given with the foamability and the effervescence stabilization nature. The yeast cell wall derived soluble fraction is the yeast soluble fraction obtained from the yeast containing the soluble fractions or yeast cell wall soluble fraction release capability derived from enzymatic treatment, alkaline treatment and acidic treatment of the debris after removing soluble component in the yeast cell. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention is a foam stabilizer for foods and drinks obtained from a yeast cell wall soluble fraction, and relates to a food and drink containing the foam stabilizers.

  Giving bubbles such as beer to foods and beverages, or stabilizing the foam of effervescent beverages such as beer is an important product characteristic in developing products that match consumer preferences. So far, a plurality of materials have been proposed as a foaming agent for foods and drinks and a foam stabilizer for fermented malt beverages (such as beer).

  Alcohol carbonated drinks mainly composed of malt such as beer and sparkling liquor, hops and water are formed with creamy bubbles that cover the liquid surface during drinking, thereby enhancing the taste of the drink. The foam of beer is formed by combining a foam protein derived from malt and a hop component to form a film, and air is entrained in the film. In recent years, beer-taste beverages (third beer) that use sugars other than malt as raw materials have been developed according to the variety of consumer preferences. However, such beer-taste beverages are inferior to the foam quality (foaming, foamy, foamy, etc.) that is characteristic of beer because there is no malt-derived foam protein. is there.

  In order to stabilize the foam of beer, a method of adding gellan gum which is a thickening polysaccharide (Patent Document 1, Patent Document 2), a method of adding xanthan gum or galactomannan (Patent Document 3), xanthan gum and low-temperature water solubility A method of adding protein (collagen, gelatin, milk protein, etc.) (Patent Document 4), a method of adding a sugar polymer (polydextrose) (Patent Document 5), a method of adding a hop koji solvent extract (Patent Document 6) ) Etc. are disclosed.

  In addition, for beer-like foaming beverages including beer-taste beverages and fruit juices, a method of adding plant-derived saponin as a foaming agent (Patent Document 7), a saponin system extracted from plants and chemically synthesized glycerin Agar, gelatin, xanthan gum, carrageenan, pectin, tamarind gum, gellan gum, which acts as a foaming agent and thickening stabilizer consisting of fatty acid ester type, propylene glycol fatty acid ester type, giving appropriate viscosity to beverages and improving foam retention A method of adding a foam retaining agent such as locust bean gum (Patent Document 8), a method of adding tea leaf water or an ethanol extract (Patent Document 9), and the like are disclosed.

  In beer-taste beverages, a method using a yeast extract excluding the cell wall as a nitrogen source is also disclosed (Patent Document 10), but since the yeast cell wall is removed, the effect of stabilizing the foam is hardly seen. .

As water-soluble dietary fiber derived from natural products, polysaccharides such as konjac mannan, pectin, guar gum, tamarind seed gum and carrageenan are used as food and drink materials, all of which are soluble in water, color and taste. There are problems in several respects, such as odor, etc. Furthermore, they have high viscosity (usually 103 cps / 1% or more, 25 ° C.), lack general versatility, and can be used only in specific fields. Polydextrose, which is widely used as a food and drink material, is a synthetic product and does not match the natural-oriented consumer consciousness. Therefore, as a dietary fiber for beverages, a white, tasteless and odorless, highly water-soluble material derived from a low-viscosity natural product is desired.
JP-A-4-28060 Japanese Patent Laid-Open No. 4-22806 U.S. Pat.No. 4,720,389 US Patent No. 4729900 Special Table 2004-536604 Japanese Patent No. 3551995 Japanese Unexamined Patent Publication No. 60-126065 Japanese Patent Laid-Open No. 11-299473 WO2003 / 105610 brochure Japanese Patent Laid-Open No. 2005-323585

  The problem to be solved by the present invention is a technique for improving the foam quality of an effervescent carbonated beverage, and improves the stability of the foam formed on the beverage liquid surface.

When the present inventors repeated earnest research to solve the above-mentioned problems, they found that it is possible to impart foaming to a carbonated beverage by using a soluble fraction derived from the yeast cell wall, which led to the completion of the present invention.
That is, the present invention relates to the following:
(1) A foam stabilizer comprising a soluble fraction derived from a yeast cell wall.
(2) The foam stabilizer according to (1), wherein the yeast cell wall-derived soluble fraction is a yeast cell wall-derived soluble fraction extracted from the yeast cell wall.
(3) The foam stabilizer according to (1), wherein the yeast-derived soluble fraction is a yeast cell wall-derived soluble fraction produced by a yeast having a yeast cell wall fraction releasing ability.
(4) The foam stabilizer according to any one of (1) to (3), wherein the mannose content in the yeast cell wall-derived soluble fraction is 75 to 95% per dry matter weight.
(5) A food / beverage product imparted with foamability or foam-stabilized, characterized by adding a yeast soluble fraction.
(6) The food or drink according to (5), wherein 100 ppm to 200,000 ppm of a yeast soluble fraction is added.
(7) The food or drink according to (5) or (6), further containing carbon dioxide gas.

  According to the present invention, foamability is imparted to foods and drinks, and for foaming beverages such as beer, foam formed on the liquid surface of the foaming beverage is stabilized, and foam quality (foaming, foam retention, etc.) is improved. Can be made.

  The yeast cell wall-derived soluble fraction in the present invention is a soluble fraction obtained from a polysaccharide that forms the surface layer of a yeast cell. The soluble fraction that forms the surface layer of yeast cells is mainly a mannose-containing polysaccharide called mannan, and the yeast cell wall, which is a residue obtained by extracting yeast extract, which is a soluble component in the cells from yeast cells, is extracted with hot water (rare) It is known to be extracted by methods such as extraction (including alkali), autolysis, digestion with cell wall lytic enzymes, and these cell wall extracted polysaccharides are also called yeast mannan. The yeast used for the extraction of yeast mannan is not particularly limited as long as it is a yeast cell wall that can be a raw material for the soluble fraction derived from the yeast cell wall. For example, beer yeast cell wall, sparkling liquor yeast cell wall, sake yeast cell wall, sake yeast cell wall, wine Examples include yeast cell walls for brewing such as yeast cell walls and whiskey yeast cell walls, baker's yeast cell walls, and torula yeast cell walls.

  The yeast cell wall can be obtained by heating the yeast cells to 45-65 ° C. for 5-20 hours and self-digesting, and then removing the supernatant (yeast extract) with a centrifuge. There are a method of removing the supernatant (yeast extract) by centrifuging as it is after sterilization by heating to 80 ° C. or higher, and a method of removing the supernatant (yeast extract) by adding an enzyme and centrifuging after the reaction.

  The resulting yeast cell wall is then washed under alkaline conditions. If the protein and amino acid remaining on the yeast cell wall can be removed by washing, the washing method is not limited. The washing method includes a method of adding water with a yeast separator, but it is sufficient that the solid-liquid separated liquid after washing is colorless to light color and transparent. The washing temperature is 4 to 95 ° C, preferably 20 to 50 ° C.

  As for the above alkaline conditions, a 25% NaOH solution is added to the yeast cell wall slurry to adjust the pH to 8.0 to 14.0, preferably 9.5 to 12.0. The addition method may be batch or continuous.

  Next, the pH of the yeast cell wall washed under alkaline conditions is adjusted to 8.0 to 14.0, preferably 10.0 to 12.0, and water is added at 60 to 120 ° C, preferably 85 to 95 ° C for 3 to 24 hours, preferably 12 to 20 hours. Decompose. During the hydrolysis, stirring may or may not be performed.

  After the hydrolysis, solid-liquid separation is performed to obtain a yeast water-soluble polysaccharide. Yeast water-soluble polysaccharide is contained in the supernatant solution. Solid-liquid separation methods include, but are not limited to, centrifugation using a yeast separator, diatomaceous earth filtration, and a method using an ultrafiltration membrane.

  Next, hydrochloric acid is added to the supernatant solution obtained by solid-liquid separation, and after adjusting to pH 2.5 to 5.0, preferably 3.5 to 4.5, 90 to 140 ° C., preferably 115 to 125 ° C. for 15 to 120 seconds, preferably 30 Heat for ~ 60 seconds to generate hot coagulum. The pH adjustment may be batch or continuous. The heating method includes a plate type heat exchanger, but is not particularly limited. The generated heat coagulated material is removed by centrifugation using a yeast separator, diatomaceous earth filtration, or ultrafiltration membrane, but the method is not particularly limited.

  By subjecting the solution from which the heat coagulated material has been removed by the above method to ultrafiltration with a UF membrane having a molecular weight cut off of 3,000 to 200,000, preferably 6,000 to 100,000, the salt concentration in the solution decreases. The solution after ultrafiltration may be filled aseptically as it is or may be dried with a spray dryer.

  When dried with a spray dryer, a white, tasteless and odorless powder is obtained. It dissolves well in water (30g / 100ml or more), has low viscosity (15.0cp / 20% or less, 25 ℃), contains 70-95% saccharides, and the composition ratio of mannose and glucose in the polysaccharide is 75 ~ 95: 5-25, dietary fiber content is 70-95%. Moreover, the yield of the powder is 8 to 20% relative to the dry matter amount of the yeast cell wall used as a raw material.

  Yeast having the ability to release the cell wall fraction of yeast cells is also known, and the yeast cell wall fraction (mannan protein) released by these yeasts into the medium can also be used as the yeast soluble fraction in the present invention. Yeast with the ability to release the yeast cell wall fraction is a yeast strain that has been unable to retain mannan protein on the cell wall by mutagenizing the yeast with mutation treatment such as ethylmethanesulfonate (EMS), UV irradiation, radiation irradiation, etc. Can be obtained by selecting. The yeast to be treated with this mutation is not particularly limited. utilis), Candida alibicans, etc. can be used.

  Mannan and mannan protein obtained from the yeast cell wall have a side chain structure branched from the main chain in which mannose is α (1 → 6) -linked by α (1 → 2) bond. This mannan derived from yeast has a low-temperature solubility and low viscosity, and has the effect of improving the original foam quality of the sparkling beverage and stabilizing the foam.

  The yeast cell wall-derived soluble fraction to be added is preferably prepared by adding yeast cells by a method such as hot water extraction or enzymatic degradation, and adding 100 ppm to 200,000 ppm, preferably 2000 to 100,000 ppm.

  The foaming agent in the present invention has a property of dissolving in food and drink, and holding the state of foam formed by entraining air when the food or drink is agitated (whipped) or transferred to another container. Indicates a material.

  The food and drink in the present invention is a food that foams by kneading liquid drinks such as fruit juice drinks, alcoholic beverages, carbonated drinks, liquid seasonings such as sauces, soups, roux, stews, whipped cream, and meringues.

(Example)
(Preparation of yeast mannan)
The yeast cell wall was obtained by heating the yeast cells to 55 ° C. for 17 hours for self-digestion and then removing the supernatant with a centrifuge.

  The resulting yeast cell wall was then washed under alkaline conditions. The washing method was performed while adding water with a yeast separator. The washing was performed until the liquid separated into solid and liquid after washing became colorless. The washing temperature was 25 ° C.

  The above alkaline conditions were such that a 25% NaOH solution was added to the yeast cell wall slurry to a pH of 10.0. The addition method was performed continuously.

  Next, the pH of the yeast cell wall washed under alkaline conditions was adjusted to 11.0 and hydrolyzed with stirring at 90 ° C. for 17 hours.

  After the hydrolysis, solid-liquid separation was performed to obtain a yeast water-soluble polysaccharide. Yeast water-soluble polysaccharide is contained in the supernatant solution.

  Next, hydrochloric acid was added to the solid-liquid separated supernatant solution, adjusted to pH 4.0, and then heated at 125 ° C. for 30 seconds to generate a thermal coagulum. The pH was adjusted batchwise. It heated with the plate-type heat exchanger. The generated thermal coagulum was removed by diatomaceous earth filtration.

  The solution from which the heat coagulated material was removed by the above method was ultrafiltered through a UF membrane having a cut-off molecular weight of 50,000 cut to reduce the salt concentration in the solution. The solution after ultrafiltration was dried with a spray dryer.

  As a result of drying with a spray dryer, a white, tasteless and odorless powder was obtained. It dissolves well in water (30 g / 100 ml or more), low viscosity (15.0 cp / 20% or less, 25 ° C), contains 90% or more of carbohydrates, and the composition ratio of mannose and glucose in the polysaccharide is 95: 5 The dietary fiber content was over 70%. Further, the yield of the powder was about 10% relative to the dry matter amount of the yeast cell wall used as a raw material.

(Preparation of mannan protein)
50 L of mannan protein-releasing yeast strain AB9 obtained by the method described in Japanese Patent Application No. 2004-250129 in 20 L of synthetic medium (Difco Yeast Nitrogen Base w / o Amino acid and Ammonium sulfate 0.17%, Glucose 2%, amino acid 0.13%) Culturing was performed with a jar fermenter (30 ° C., pH 5.5, aeration rate 1 vvm, stirring 600 rpm), and 48 hours after the start of the culture, the culture supernatant was collected by centrifugation at 7000 rpm for 15 minutes. The supernatant was subjected to cross flow filtration with a ceramic ultrafiltration membrane (Membralox), and fractionated and concentrated at a molecular weight of 100 kDa (membrane area: 0.35 m 2, pore size 50 nm). Water was added to the ultrafiltration residual liquid, and desalting was performed by performing ultrafiltration under the same conditions as fractional concentration. The desalted residual liquid was dried with a spray dryer to obtain a powder, and 0.2 g of mannan protein was recovered per liter of culture supernatant.

  Mannan protein powder obtained by drying with a spray dryer is white, tasteless and odorless, and the main constituent monosaccharide is mannose. The mannose content in the powder was 80 to 90%.

  Add 0.5 g, 2 g, 4 g, and 8 g of yeast mannan to a solution of 60 ml of 95% alcohol for brewing, 4 g of 5 times concentrated grapefruit juice, 100 g of fructose glucose liquid sugar (Brix75), 2 g of citric acid, and 1 g of flavor. Was dissolved in water to 500 mL. This 175 mL was put into a 350 mL can, mixed with 175 mL of carbonated water, and sealed to prepare a gas-containing fruit juice low-alcoholic beverage (gas pressure was 0.23 Mpa at 20 ° C.).

  Each was cooled at 5 ° C. for 48 hours and poured into a glass to compare foaming properties and foam retention (Table 1).

  In addition, foaming property refers to the amount of foam formed on the liquid surface immediately after pouring the solution into the glass, and foam retention refers to the amount of foam remaining on the liquid surface after 1 minute after pouring the solution into the glass. Confirmed with.

  Although no foaming property was observed in the yeast mannan-free group (control group), Samples 1 to 4 to which yeast mannan was added showed good foaming properties, and foam stability (foam retention) was also good. It was.

95% brewing alcohol 540 mL, 5 times concentrated grapefruit juice 36 g, fructose glucose liquid sugar (Brix75) 900 g, citric acid 18 g, flavor 9 g added to a solution of 4.5 g, 18 g, 36 g and 72 g yeast mannan Was dissolved in water to 1.5 L. About this whole quantity, it puts in the barrel can 61 of 10L capacity as shown in FIG. 1, and after mixing with 7.5L carbonated water, it can seals, and gas-containing fruit juice low alcoholic beverage (gas pressure is 0.23 Mpa at 20 degreeC). Prepared. (That is, each yeast mannan added amount corresponds to 0.5, 2, 4, 8 g / L.)
Each barrel can is connected to a draft beer dispenser 1 as shown in FIG. 1, and a solution is poured from a barrel can 61 into a glass by a conventional method while supplying carbon dioxide gas from a carbon dioxide gas cylinder 4, and the foaming property is the same as in Example 1. And foam retention were compared (Table 2).

  Although no foaming property was observed in the yeast mannan-free group (control group), Samples 5 to 8 to which yeast mannan was added showed good foaming properties and good foam retention.

  When offering strawberry high at a restaurant, a concentrated syrup containing sugars or fruit flavors is often added to base alcohol such as shochu and diluted with soda water.

  Add 2g and 4g of mannan protein to a solution of 60ml of 95% alcohol for brewing, 4g of 5 times concentrated grapefruit juice, 100g of fructose-glucose liquid sugar (Brix75), 2g of citric acid and 1g of fragrance so that the solution becomes 500ml. Dissolved in water. This 175 mL was put into a 350 mL can, mixed with 175 mL of carbonated water, and sealed to prepare a gas-containing fruit juice low-alcoholic beverage (gas pressure was 0.23 Mpa at 20 ° C.).

  Each was cooled at 5 ° C. for 48 hours and poured into a glass to compare foaming properties and foam retention (Table 3).

  In addition, foaming property refers to the amount of foam formed on the liquid surface immediately after pouring the solution into the glass, and foam retention refers to the amount of foam remaining on the liquid surface after 1 minute after pouring the solution into the glass. Confirmed with.

  70 kg of malt pulverized product and 150 kg of starchy auxiliary material (corn starch) were placed in a charging kettle. To this, 770 liters of warm water was added, and these raw materials were mixed and liquefied to make a miche. In this operation, the liquid temperature at the start was 55 ° C., the temperature was gradually raised to 65 to 70 ° C., held at the temperature for 10 minutes, and further heated stepwise to 90 to 100 ° C. The liquid temperature was raised to 30 minutes and maintained at this temperature for 30 minutes. On the other hand, in the charging tank, 950 liters of hot water was added to 380 kg of another malt pulverized product and mixed to obtain 40 to 50 ° C., which was held for 20 to 90 minutes to make a miche. Thereafter, the maiche produced in the brewing pot and 680 liters of hot water were added to the maiche in the brewing tank. Next, this mash mixture was held in the charging tank 2 at 68 to 75 ° C. for 10 to 30 minutes for saccharification. After completion of the saccharification step, this was filtered in a wort filtration tank to obtain 3100 liters of transparent wort as the filtrate (sugar content 12.7%).

  The obtained wort was transferred to a boiling kettle, added to this so as to be 2.5 kg of hops and yeast mannan 0-4 kg / KL, and boiled at 100 ° C. for 90 minutes. The boiled wort was placed in the whirlpool tank 5 to remove wrinkles such as protein produced by precipitation. At this time, after boiling, 2700 liters of wort (sugar content 14.5%) was added with 400 liters of warm water to adjust the sugar content to 12.7%. Subsequently, this was cooled to 5 degreeC with the plate cooler, and 3000 liters of cooled worts were obtained.

The resulting 3000 liters of wort was transferred to a fermentation tank. Next, 20 × 10 ⁶ yeasts per ml of wort were added to the fermentation tank, and fermentation was performed at 10 ° C. for 7 days. Thereafter, the mixture was sufficiently aged at -1 ° C and then filtered through a diatomaceous earth filter to obtain a beer having an alcohol content of about 5%. The alcohol content was finely adjusted by dilution with degassed water.

  Foam analysis was performed on the filtered beer. Each analysis value is shown in Table 4. The foam analysis followed NIBEM foam, which is a common measurement method for beer.

  Samples 12 to 14 to which yeast mannan was added exhibited better foaming properties and better foam retention than the non-added control group.

  By this invention, foamability can be provided to food-drinks and the foam retention of a sparkling carbonated drink can be improved.

Explanatory drawing of dispenser for draft beer.

Explanation of symbols

1 Dispenser 2 Dispensing Head 3 Hose 4 Carbon Dioxide Cylinder 6 Gas Hose
12 dispense cock
61 barrels

Claims (7)

  A foam stabilizer comprising a soluble fraction derived from a yeast cell wall.   The foam stabilizer according to claim 1, wherein the yeast cell wall-derived soluble fraction is a yeast cell wall-derived soluble fraction extracted from the yeast cell wall.   The foam stabilizer according to claim 1, wherein the yeast-derived soluble fraction is a yeast cell wall-derived soluble fraction produced by a yeast having a yeast cell wall fraction releasing ability.   The foam stabilizer according to any one of claims 1 to 3, wherein the mannose content in the soluble fraction derived from the yeast cell wall is 75 to 95% per dry matter weight.   A food / beverage product imparted with foamability or foam-stabilized, characterized by adding a yeast soluble fraction.   The food or drink according to claim 5, wherein the yeast soluble fraction is added in an amount of 100 ppm to 200,000 ppm.   Furthermore, carbon dioxide gas is contained, The food-drinks of Claim 5 or 6 characterized by the above-mentioned.

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