JP2014079179A - Seasoning derived from yeast protein - Google Patents
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 49
- 108010058643 Fungal Proteins Proteins 0.000 title claims abstract description 20
- 239000012138 yeast extract Substances 0.000 claims abstract description 38
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 36
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 22
- 210000002421 cell wall Anatomy 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 238000000605 extraction Methods 0.000 claims abstract description 18
- 108091005804 Peptidases Proteins 0.000 claims abstract description 15
- 239000004365 Protease Substances 0.000 claims abstract description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 11
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 11
- 210000005253 yeast cell Anatomy 0.000 claims description 30
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 18
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 claims description 15
- 241000235646 Cyberlindnera jadinii Species 0.000 claims description 5
- 239000000470 constituent Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000007515 enzymatic degradation Effects 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 17
- 108090000790 Enzymes Proteins 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000019583 umami taste Nutrition 0.000 abstract description 8
- 239000006227 byproduct Substances 0.000 abstract description 2
- 210000004027 cell Anatomy 0.000 abstract description 2
- 235000019607 umami taste sensations Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 239000004278 EU approved seasoning Substances 0.000 description 7
- 239000007857 degradation product Substances 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000002585 base Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 238000007696 Kjeldahl method Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 102000035195 Peptidases Human genes 0.000 description 4
- 238000005119 centrifugation Methods 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 229920001503 Glucan Polymers 0.000 description 3
- 229920000057 Mannan Polymers 0.000 description 3
- 108010009736 Protein Hydrolysates Proteins 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 101710130006 Beta-glucanase Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000002440 industrial waste Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 102100032487 Beta-mannosidase Human genes 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 102000006382 Ribonucleases Human genes 0.000 description 1
- 108010083644 Ribonucleases Proteins 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
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Abstract
Description
本願発明は、酵母エキス抽出後の残渣に酵素を作用させる、調味料の製造方法に関する。 This invention relates to the manufacturing method of a seasoning which makes an enzyme act on the residue after yeast extract extraction.
酵母には核酸、アミノ酸、ペプチドなど豊富な呈味性成分が含まれており、その抽出物である酵母エキスは天然の調味料として多くの食品に用いられている。
酵母エキスの製造方法としては、抽出する酵素や媒体などにより種々の方法が知られており、たとえば特許文献１が挙げられる。
Yeast contains abundant taste components such as nucleic acids, amino acids and peptides, and the yeast extract as an extract thereof is used in many foods as a natural seasoning.
As a method for producing a yeast extract, various methods are known depending on the enzyme or medium to be extracted.
一方、酵母から酵母エキスを抽出した後の残渣はグルカン、マンナン、タンパク質、脂質を主要な成分とするものである。
酵母エキスの残渣を処理する方法、有効利用する方法については複数の公知文献があり、たとえば、特許文献２には、酵母エキス残渣を特定の酵素で可溶化して排水処理する方法が記載されている。特許文献３には酵母エキス残渣を微生物に資化させてマンノースを製造する方法、特許文献４には酵母エキス残渣をアルカリ処理後洗浄して薬理用組成物を得る方法、特許文献５には酵母エキス残渣に細胞壁溶解酵素等を作用させて微生物培養基材を得る方法が記載されている。
On the other hand, the residue after extracting the yeast extract from yeast is mainly composed of glucan, mannan, protein, and lipid.
There are a plurality of known literatures regarding methods for treating and effectively utilizing residues of yeast extract. For example, Patent Document 2 describes a method for solubilizing yeast extract residues with a specific enzyme to treat wastewater. Yes. Patent Document 3 discloses a method for producing mannose by assimilating yeast extract residues to microorganisms, Patent Document 4 discloses a method for obtaining a pharmacological composition by washing yeast extract residues after alkali treatment, and Patent Document 5 discloses yeasts. A method for obtaining a microorganism culture substrate by allowing a cell wall lytic enzyme or the like to act on an extract residue is described.
しかし、いずれの方法も、処理コストに対して生産物の付加価値が低いこと、あるいは各用途における酵母エキス残渣の消費量が少ないことなどから、実用化に至っていないか、酵母エキス残渣の量を劇的に減少させるには至っていない。そのため、酵母エキスの生産に伴って生じる大量の残渣は利用価値が低く、肥飼料などとして用いられた残りは産業廃棄物となっているのが現状である。 However, either method has not been put into practical use because the added value of the product is low relative to the processing cost or the consumption of the yeast extract residue in each application is small. It has not decreased dramatically. For this reason, a large amount of residue generated with the production of yeast extract has a low utility value, and the remainder used as a fertilizer feed is industrial waste.
一方、畜肉、魚肉、大豆、小麦、コーンなどのタンパク質を塩酸加水分解または酵素分解してうま味調味料を取得できることが、特許文献６、７に記載されている。 On the other hand, Patent Documents 6 and 7 describe that umami seasonings can be obtained by hydrolyzing or enzymatically degrading proteins such as livestock meat, fish meat, soybeans, wheat and corn.
解決しようとする課題は、酵母エキスの副産物として過剰に生成する酵母エキス抽出後の残渣又は酵母エキスにならない培養酵母菌体のより付加価値の高い有効利用であり、望ましくは、それらを原料とした風味の良い調味料の取得である。 The problem to be solved is an effective use with higher added value of the residue after extraction of yeast extract that is excessively produced as a by-product of yeast extract or cultured yeast cells that do not become yeast extract. The acquisition of flavorful seasonings.
本発明者らは、研究の結果、酵母エキス抽出後の酵母菌体に対してプロテアーゼを含まない細胞壁溶解酵素を作用させ、作用させた後に加熱処理を加えることで、酵母由来蛋白質含量の高い組成物（以下「酵母タンパク」と言う。）を製造できることを見出した。さらに、該酵母タンパクに対してプロテアーゼを作用させることで、全窒素含量が高く、うま味成分を多く含む調味料が製造でき、このようにして得られた調味料は他の蛋白質加水分解物とは異なる独特の風味をもつことを見出した。 As a result of the research, the inventors have made a composition having a high yeast-derived protein content by causing a cell wall lytic enzyme containing no protease to act on yeast cells after yeast extract extraction, It was found that a product (hereinafter referred to as “yeast protein”) can be produced. Furthermore, by causing a protease to act on the yeast protein, a seasoning having a high total nitrogen content and containing a large amount of umami components can be produced. The seasonings thus obtained are different from other protein hydrolysates. I found it to have a different and unique flavor.
すなわち本発明は、
（１）乾燥重量当たりの全窒素含量が１１％以上であることを特徴とする、酵母由来の調味料、
（２）前記酵母由来の調味料が、酵母菌体から得られた酵母タンパクを酵素分解してなるものである、上記（１）記載の調味料、
（３）前記酵母タンパクが、酵母エキス抽出後の酵母菌体に細胞壁溶解酵素を作用させた後に細胞壁構成成分を除去して得たものである、上記（２）記載の調味料、
（４）前記細胞壁溶解酵素がプロテアーゼを含まないグルカナーゼであることを特徴とする上記（３）に記載の調味料、
（５）前記細胞壁溶解酵素の作用に次いで、５０〜９５℃、好ましくは７０〜８０℃で、５分以上、好ましくは１０〜２０分の加熱処理を行った後に細胞壁構成成分を除去することを特徴とする上記（３）または（４）に記載の調味料、
（６）前記酵母菌体がキャンディダ・ユティリス又はサッカロマイセス・セレビシエである上記（２）〜（５）のいずれか一つに記載の調味料
に係るものである。
That is, the present invention
(1) A yeast-derived seasoning, wherein the total nitrogen content per dry weight is 11% or more,
(2) The seasoning according to (1) above, wherein the yeast-derived seasoning is obtained by enzymatic degradation of a yeast protein obtained from yeast cells,
(3) The seasoning according to (2) above, wherein the yeast protein is obtained by removing cell wall constituents after allowing cell wall lytic enzyme to act on yeast cells after extraction of yeast extract,
(4) The seasoning according to (3) above, wherein the cell wall lytic enzyme is a glucanase containing no protease.
(5) Following the action of the cell wall lytic enzyme, the cell wall constituents are removed after heat treatment at 50 to 95 ° C., preferably 70 to 80 ° C. for 5 minutes or more, preferably 10 to 20 minutes. The seasoning according to (3) or (4) above,
(6) The yeast according to the seasoning according to any one of (2) to (5), wherein the yeast cell is Candida utilis or Saccharomyces cerevisiae.
本発明により、従来は産業廃棄物になっていた酵母エキス抽出残渣を調味料の製造原料として有効利用できるようになり、廃棄物の大幅な減量が可能になった。得られた調味料は、全窒素含量が１１%以上でコクがあり魚介系の独特で良好な風味をもつものであり、新しい種類の調味液として利用できる。 According to the present invention, the yeast extract extraction residue, which has conventionally been an industrial waste, can be effectively used as a raw material for producing seasonings, and the amount of waste can be greatly reduced. The obtained seasoning has a total nitrogen content of 11% or more, is rich, has a unique and good flavor of seafood, and can be used as a new type of seasoning liquid.
以下に、本発明を具体的に説明する。
本発明の調味料は、酵母菌体から蛋白質含量の高い組成物（酵母タンパク）を取得し、それにプロテアーゼを作用させることにより、製造できる。
The present invention will be specifically described below.
The seasoning of the present invention can be produced by obtaining a composition having high protein content (yeast protein) from yeast cells and allowing protease to act on the composition.
本発明でいう酵母菌体の種類としては、主に酵母エキスの原料として用いられる酵母であり、具体的にはサッカロマイセス・セレビシエやキャンディダ・ユティリスなどが挙げられる。 The kind of yeast cells referred to in the present invention is yeast mainly used as a raw material for yeast extract, and specific examples include Saccharomyces cerevisiae and Candida utilis.
本発明の酵母菌体としては、第一に酵母エキス抽出後の酵母菌体、すなわち酵母エキス抽出残渣が挙げられる。酵母エキス抽出後の酵母菌体とは具体的には、酵母に熱水、アルカリ性溶液、自己消化、機械的破砕、細胞壁溶解酵素、蛋白質分解酵素、リボヌクレアーゼ、またはデアミナーゼのいずれか一つ以上を用いて抽出処理することにより酵母エキスを抜いた後の残渣である。例として、（株）興人製の「KR酵母」が挙げられる。
このような残渣は一般的に、グルカン、マンナン、蛋白質、脂質を主要な成分とするものであるが、構造的にはグルカン、マンナンと他の成分が複合体となって強固に結合していることが推察され、これに直接プロテアーゼを接触させてもほとんど作用しない。
As the yeast cells of the present invention, first, yeast cells after yeast extract extraction, that is, yeast extract extraction residues may be mentioned. Specifically, yeast cells after extraction of yeast extract use one or more of hot water, alkaline solution, autolysis, mechanical disruption, cell wall lytic enzyme, proteolytic enzyme, ribonuclease, or deaminase. This is the residue after the yeast extract is removed by extraction treatment. An example is “KR yeast” manufactured by Kojin Co., Ltd.
Such residues are generally composed of glucan, mannan, protein, and lipid, but structurally, glucan, mannan and other components are complex and tightly bound. It is speculated that even if it is directly contacted with protease, it hardly acts.
その他、本発明の酵母菌体として、酵母エキスにすることのできない酵母菌体も挙げられる。例えばビール製造工程から排出された肥飼料用の酵母菌体や廃棄物としての酵母菌体でも良い。なお、このような酵母エキス未抽出の酵母菌体から取得した酵母タンパクは、酵母エキス抽出後の酵母菌体から取得したものに比べると、相対的な全窒素含量が低くなる。 In addition, examples of the yeast cells of the present invention include yeast cells that cannot be converted into yeast extracts. For example, yeast cells for manure feed discharged from a beer production process or yeast cells as waste may be used. In addition, the relative total nitrogen content of the yeast protein obtained from such yeast extract unextracted yeast cells is lower than that obtained from yeast cells after yeast extract extraction.
本発明の酵母タンパクを取得する工程として、まず上述の酵母菌体に水を加えて約５〜２０％濃度に調整、懸濁した後に、細胞壁溶解酵素を添加し、３０℃以上にて１〜６時間作用させる。
ここで添加する細胞壁溶解酵素としてはグルカナーゼとマンナナーゼがあるが、本発明においては、細胞壁溶解酵素がプロテアーゼ活性をほとんど有さないことが重要である。具体的には、ストレプトマイセス属由来のβグルカナーゼ「デナチームGEL」（ナガセケムテックス社製）、Taloromyces属由来のβグルカナーゼ「Filtrase BRX」（DSMジャパン社製）等があり、中でも「デナチームGEL」が最も望ましい。
天野エンザイム社製「ツニカーゼFN」は、グルカナーゼとプロテアーゼの混合物の酵素製剤であり、このようなプロテアーゼを含有する酵素製剤を用いる場合には、酵素製剤中のプロテアーゼが作用しないような温度またはpHで作用させる必要がある。
As a step for obtaining the yeast protein of the present invention, first, after adding water to the above yeast cells to adjust to a concentration of about 5 to 20% and suspending, cell wall lytic enzyme is added, and 1 to 30 ° C. or higher. Let act for 6 hours.
The cell wall lytic enzyme added here includes glucanase and mannanase. In the present invention, it is important that the cell wall lytic enzyme has almost no protease activity. Specifically, there are β-glucanase “Denateam GEL” derived from Streptomyces genus (manufactured by Nagase ChemteX), β-glucanase “Filtrase BRX” (manufactured by DSM Japan) derived from the genus Taloromyces, among others, “Denateam GEL” Is most desirable.
“Tunicase FN” manufactured by Amano Enzyme is an enzyme preparation of a mixture of glucanase and protease. When an enzyme preparation containing such a protease is used, the temperature or pH is such that the protease in the enzyme preparation does not act. It is necessary to act.
酵素反応に次いで、５０℃以上、望ましくは５０〜１００℃、より望ましくは７０〜８０℃の温度で、５分以上、望ましくは１０〜２０分の加熱処理を行った後、遠心分離機にて細胞壁構成成分を除去して、蛋白質を主とする画分を取得する。蛋白質を主とする画分をそのまま、又は乾燥して酵母タンパクとする。
上記加熱処理を行わない場合、酵母タンパクの取得量が低くなる。
Following the enzyme reaction, after a heat treatment at a temperature of 50 ° C. or higher, desirably 50 to 100 ° C., more desirably 70 to 80 ° C. for 5 minutes or longer, preferably 10 to 20 minutes, a centrifugal separator is used. Cell wall constituents are removed to obtain a protein-based fraction. The fraction containing mainly protein is used as it is or dried to obtain yeast protein.
When not performing the said heat processing, the acquisition amount of yeast protein will become low.
このようにして得られた酵母タンパクは、乾燥重量当たりの蛋白質含量が６０重量％以上となる。酵母タンパクの蛋白質含量は、原料として用いた酵母菌体によって異なり、酵母エキス未抽出の酵母菌体より、酵母エキス抽出後の酵母菌体を用いた場合の方が高い。 The yeast protein thus obtained has a protein content per dry weight of 60% by weight or more. The protein content of the yeast protein varies depending on the yeast cell used as a raw material, and is higher when the yeast cell after extraction of the yeast extract is used than the yeast cell not extracted with the yeast extract.
更に、得られた酵母タンパクの乾燥物に水を加えて約５〜１５％濃度に調整、懸濁した後に、タンパク分解酵素を添加し、３０℃以上にて３〜１０時間作用させ、遠心分離にて上清液としてアミノ酸を主とするうま味成分を多く含む調味料を回収する。さらに必要に応じて、上清液を濃縮、スプレードライして粉末状の調味料とすることができる。 Furthermore, after adding water to the obtained yeast protein dried product to adjust to a concentration of about 5 to 15% and suspending, add a proteolytic enzyme and let it act at 30 ° C. or more for 3 to 10 hours, followed by centrifugation. The seasoning containing a large amount of umami components mainly consisting of amino acids is recovered as a supernatant. Furthermore, if necessary, the supernatant liquid can be concentrated and spray-dried to obtain a powdery seasoning.
酵母菌体を原料として上記の製法により得られた調味料は、乾燥重量当たりの全窒素含量が１１％以上と高く、特にペプチドを豊富に含み、コクがあって、魚醤をまろやかにしたような独特で良好な風味をもつ。この風味は、従来からある各種の蛋白酵素分解物、蛋白加水分解物とは異なるユニークなものである。この調味料の使用分野としては、いわゆるタンパク酵素分解物や塩酸加水分解物と同様に、調味液またはその原料として好適に用いることが多いが、特に限定されるものではなく、広く加工食品に使用することができる。 The seasoning obtained by the above-mentioned production method using yeast cells as a raw material has a high total nitrogen content of 11% or more per dry weight, and is particularly rich in peptides, has a rich body, and seems to have a mellow fish sauce. It has a unique and good flavor. This flavor is unique from various conventional protein enzyme degradation products and protein hydrolysates. As for the field of use of this seasoning, it is often used suitably as a seasoning liquid or its raw material in the same manner as so-called protein enzyme degradation products and hydrochloric acid hydrolysates, but is not particularly limited and widely used in processed foods. can do.
以下、実施例により本願発明を具体的に説明する。
＜酵母エキス抽出後の酵母菌体の取得方法＞
特開２００２−１０１８４６号公報実施例３に記載のキャンディダ・ユティリス酵母エキス製造方法において、エキス抽出後、遠心分離により除去された菌体残渣を取得し、原料の酵母菌体として用いた。
Hereinafter, the present invention will be described specifically by way of examples.
<Acquisition method of yeast cells after yeast extract extraction>
In the method for producing Candida utilis yeast extract described in Example 3 of JP-A No. 2002-101846, a cell residue removed by centrifugation after extraction of the extract was obtained and used as a raw yeast cell.
＜実施例１＞
上記＜酵母エキス抽出後の酵母菌体の取得方法＞に記載の方法で取得された酵母菌体である「ＫＲ酵母」（興人製）１kgを水にて１０％濃度に調整、懸濁した後、４０℃、ｐＨ６．０に調整後、細胞壁溶解酵素（ナガセケムテックス社製：デナチームGEL）を３ｇ加え、５時間作用させ、次いで７０℃ ２０分で加熱処理した後、遠心分離機にて細胞壁を主とする画分と蛋白質を主とする画分に分離、蛋白質を主とする画分を乾燥し、酵母タンパクを７０６ｇ得た。この酵母タンパクにつき、ケルダール法により蛋白質含量を測定した結果、８４％であった。その後、この酵母タンパクを水にて１０％濃度に調整、懸濁した後、４５℃、ｐＨ８．０に調整後、タンパク分解酵素（天野エンザイム社製 プロチンNY-100）を７ｇ加えて５時間作用させ、遠心分離により残渣を除去し、得られた上清液を濃縮、スプレードライし、アミノ酸を主とする粉末状の調味料を５００ｇ得た。この調味料につき、ケルダール法により窒素含量を測定した結果、１４．１％であった。
<Example 1>
1 kg of “KR yeast” (manufactured by Kojin), which is a yeast cell obtained by the method described in the above <Method for obtaining yeast cells after extraction of yeast extract>, was adjusted to a 10% concentration with water and suspended. After adjusting to 40 ° C. and pH 6.0, 3 g of cell wall lytic enzyme (manufactured by Nagase ChemteX Corp .: Denateam GEL) was added, allowed to act for 5 hours, and then heat-treated at 70 ° C. for 20 minutes, and then centrifuged. The fraction mainly composed of cell wall and the fraction mainly composed of protein were separated, and the fraction mainly composed of protein was dried to obtain 706 g of yeast protein. The protein content of this yeast protein measured by the Kjeldahl method was 84%. Then, this yeast protein was adjusted to 10% concentration with water, suspended, adjusted to 45 ° C and pH 8.0, and then added with 7 g of proteolytic enzyme (Protin NY-100 manufactured by Amano Enzyme) for 5 hours. The residue was removed by centrifugation, and the resulting supernatant was concentrated and spray-dried to obtain 500 g of a powdery seasoning mainly composed of amino acids. As a result of measuring the nitrogen content of this seasoning by the Kjeldahl method, it was 14.1%.
＜実施例２＞
実施例１において、キャンディダ・ユティリスに代えて、サッカロマイセス・セレビシエを用いて酵母エキスを抽出し、サッカロマイセス・セレビシエ酵母エキス抽出後の酵母菌体を取得し、実施例１と同様の操作を行って、粉末状の調味料を３３０ｇ取得した。
この調味料につき、ケルダール法により窒素含量を測定した結果、１１．２％であった。
<Example 2>
In Example 1, instead of Candida utilis, the yeast extract was extracted using Saccharomyces cerevisiae, the yeast cells after extraction of Saccharomyces cerevisiae yeast extract were obtained, and the same operation as in Example 1 was performed. 330 g of powdery seasonings were obtained.
As a result of measuring the nitrogen content of this seasoning by the Kjeldahl method, it was 11.2%.
＜実施例３＞
実施例１において、細胞壁溶解酵素を作用させた後に加熱処理を行わなかった場合、酵母エキス抽出残渣１ｋｇからの調味料の取得量は乾燥物で２００ｇであった。この調味料につき、ケルダール法により窒素含量を測定した結果、１３．２％であった。
<Example 3>
In Example 1, when the heat treatment was not performed after the cell wall lytic enzyme was allowed to act, the amount of seasoning obtained from 1 kg of the yeast extract extraction residue was 200 g as a dried product. As a result of measuring the nitrogen content of this seasoning by the Kjeldahl method, it was 13.2%.
＜比較例１＞
酵母菌体「ＫＲ酵母」（興人製）１kgを水にて１０％濃度に調整、懸濁した後、４０℃、ｐＨ６．０に調整後、細胞壁溶解酵素（ナガセケムテックス社製：デナチームGEL）を１０ｇ、タンパク分解酵素（天野エンザイム社製 プロチンNY-100）２０ｇを同時に加え、５０℃で５．５時間作用させ、次いで９０℃で加熱失活処理した後、遠心分離により残渣を除去し、得られた上清液を濃縮、スプレードライし、粉末状の調味料を７５０ｇ得た。この調味料につき、ケルダール法により窒素含量を測定した結果、９．１％であった。
<Comparative Example 1>
After adjusting and suspending 1 kg of yeast cell body “KR yeast” (manufactured by Kojin) to a concentration of 10% with water, adjusting to 40 ° C. and pH 6.0, cell wall lytic enzyme (manufactured by Nagase ChemteX Corporation: Denateam GEL) 10 g) and 20 g of proteolytic enzyme (Protin NY-100, manufactured by Amano Enzyme) were added at the same time, allowed to act at 50 ° C. for 5.5 hours, then heat-inactivated at 90 ° C., and then the residue was removed by centrifugation. The obtained supernatant was concentrated and spray-dried to obtain 750 g of a powdery seasoning. As a result of measuring the nitrogen content of this seasoning by the Kjeldahl method, it was 9.1%.
＜評価試験１＞
実施例１〜３、比較例１で得られた粉末調味料についてそれぞれ０．３％湯溶液を調製し、これらについて、味の官能検査を行った。１０人のパネラーが、各サンプル水溶液と標準のタンパク酵素分解物とについて、うま味の強さ、まろやかさ、雑味の強さ、ベース感、好ましさについて比較評価を行い、そのように判定したパネラーの人数を表１に示した。なお、ベース感とは、コク味をつくる一つの要素で、味の底上げ感や濃厚感を表す。
標準のタンパク酵素分解物としては、「発酵うま味調味料」（キッコーマン製）を用いた。
<Evaluation test 1>
A 0.3% hot water solution was prepared for each of the powder seasonings obtained in Examples 1 to 3 and Comparative Example 1, and a taste sensory test was performed on these. Ten panelists performed a comparative evaluation on the strength of umami, mellowness, strength of miscellaneous taste, base feeling, and preference for each sample aqueous solution and the standard protein enzyme degradation product, and made such a determination. Table 1 shows the number of panelists. The base feeling is one element that creates a rich taste, and expresses the feeling of raising the taste and the richness.
As a standard protein enzyme degradation product, “fermented umami seasoning” (manufactured by Kikkoman) was used.
＜評価試験２＞
実施例１で得られた調味料を用いて、表２記載の原材料と配合比で、コンソメスープを調製した。対照として、該調味料を配合しなかったブイヤベースも調製した。また、標準のタンパク酵素分解物（キッコーマン製：発酵うま味調味料）を添加したものとの味の比較も行った。それぞれを10人のパネラーで比較評価行った。
その結果、パネラー10人中10人が、本発明の調味料を添加したブイヤベースについて、対照のブイヤベースよりも風味が良いと評価した。また、標準タンパク酵素分解物を添加したものと比較した場合、うま味は同程度であるが、実施例１で得られた調味料の方が、コンソメスープに、ベース感、まろやかさを付与し、風味やまとまりの点でより望ましいと評価された。
<Evaluation Test 2>
Using the seasonings obtained in Example 1, a consomme soup was prepared with the ingredients and blending ratios shown in Table 2. As a control, a buoy base without the seasoning was also prepared. Moreover, the taste comparison with what added the standard protein enzyme degradation product (the product made by Kikkoman: fermented umami seasoning) was also performed. Each panel was evaluated by 10 panelists.
As a result, 10 out of 10 panelists rated the buoy base to which the seasoning of the present invention was added as having a better flavor than the control buoy base. In addition, the umami taste is comparable when compared with the one to which the standard protein enzyme degradation product is added, but the seasoning obtained in Example 1 gives the base feeling and mellowness to the consomme soup, It was evaluated as more desirable in terms of flavor and unity.
本発明の製造方法により得られた調味料は、ユニークな風味を有するが、一般的なタンパク酵素分解物や酵母エキスと同様に用いることができ、たとえば醤油、つゆ、だし、タレの原料として、また加工食品の調味料として配合することができる。
The seasoning obtained by the production method of the present invention has a unique flavor, but can be used in the same manner as general protein enzyme degradation products and yeast extracts. For example, as a raw material for soy sauce, soy sauce, dashi, and sauce, Moreover, it can mix | blend as a seasoning of processed food.
Claims (6)
The seasoning according to any one of claims 2 to 5, wherein the yeast cell is Candida utilis or Saccharomyces cerevisiae.
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| JP2012228046A JP6630948B2 (en) | 2012-10-15 | 2012-10-15 | Seasoning derived from yeast protein |
| TW101140155A TWI652992B (en) | 2011-10-31 | 2012-10-30 | Yeast-derived seasoning, method for producing yeast protein composition, and yeast-derived seasoning |
| PCT/JP2012/078160 WO2013065732A1 (en) | 2011-10-31 | 2012-10-31 | Effective use of yeast and yeast extract residue |
| US14/355,028 US10196430B2 (en) | 2011-10-31 | 2012-10-31 | Effective use of yeast and yeast extract residue |
| CN201280049710.2A CN103857801A (en) | 2011-10-31 | 2012-10-31 | Effective use of yeast and yeast extract residue |
| BR112014009837-9A BR112014009837B1 (en) | 2011-10-31 | 2012-10-31 | effective use of yeast and yeast extract |
| EP12845166.3A EP2774993B1 (en) | 2011-10-31 | 2012-10-31 | Effective use of yeast and yeast extract residue |
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| WO2018034204A1 (en) * | 2016-08-15 | 2018-02-22 | 興人ライフサイエンス株式会社 | Yeast seasoning agent |
| JP2020000098A (en) * | 2018-06-28 | 2020-01-09 | 興人ライフサイエンス株式会社 | Solidification inhibitor of powder |
| JP2021023148A (en) * | 2019-07-31 | 2021-02-22 | 三菱商事ライフサイエンス株式会社 | Yeast material with reduced offensive odor |
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| JP7093243B2 (en) | 2018-06-28 | 2022-06-29 | 三菱商事ライフサイエンス株式会社 | Anti-caking agent for powder |
| JP2021023148A (en) * | 2019-07-31 | 2021-02-22 | 三菱商事ライフサイエンス株式会社 | Yeast material with reduced offensive odor |
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