JP2016002001A - Degradation inhibitor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a safe and inexpensive method for inhibiting degradation, having no harmful effect on the flavor of objective foods and beverages, without damaging the taste.SOLUTION: An inhibitor of light degradation of foods (lactic fermented foods or yeast fermented foods) includes yeast extract as an active ingredient. The inhibitor allows the formation of at least one selected from the group consisting of dimethyl disulfide, dimethyl trisulfide, and methional which are generated by light degradation of the foods, to be inhibited by yeast extract. The degradation of various foods can be effectively inhibited by addition of yeast extract, without imparting the taste derived from the active ingredient.

Description

  The present invention relates to a method for suppressing deterioration during storage in foods and the like using a yeast extract.

  Deterioration during storage of food depends on various factors. Examples include rot by microorganisms, decomposition by enzymes in food, oxidation, and drying. There are various types of substances that cause a decrease in the preferred flavor and a deteriorated odor due to decomposition or generation during storage of food.

  As for sake, several components that contribute to the change of scent by storage are known (Non-patent document 1, Non-patent document 2), and the aging odor “Hineka” has dimethyl disulfide (DMDS). ), Dimethyl trisulfide (DMTS) is reported to be involved (Non-patent Document 3).

  Several methods for suppressing deterioration during storage of food have been studied. For example, Patent Document 1 proposes a photodegradation preventive agent for a bifido factor characterized by comprising a nucleotide as an active ingredient, whereby the light resistance can be improved only by allowing the nucleotide to coexist with the bifido factor, It is said that the bifido factor can be used more effectively. Patent Document 2 proposes a produced milk beverage having a pH of 3.0 to 5.0, containing milk, rutins, chlorogenic acid, and pomegranate extract. And in this beverage, by using a combination of rutins, chlorogenic acid, and pomegranate extract, it is possible to sufficiently suppress the deterioration of storage stability due to light and time of the milk beverage. Says. Furthermore, Patent Document 3 discloses a deterioration odor production inhibitor for milk or dairy products that can effectively suppress the production of deteriorated odor components of milk or dairy products generated by light and can maintain the quality of the product stably for a long period of time. At least one selected from the group consisting of epicatechin, epigallocatechin, epigallocatechin gallate, chlorogenic acid, caffeic acid, ferulic acid, sinapinic acid, rosmarinic acid and gallic acid A deterioration odor production inhibitor characterized by containing a seed is proposed. Furthermore, Patent Document 4 has been made to provide a deterioration-preventing agent excellent in deterioration-preventing performance for foods, cosmetics and the like, and includes a compound having a dynamic hydration number of 25 or more such as maltotriose. Proposal of deterioration inhibitor. Furthermore, Patent Document 5 has been made to provide a method for suppressing abnormal flavors in raw milk and pasteurized milk, and pasteurized milk that is processed using the method and used for producing milk of good quality and flavor. It is characterized by performing a process of reducing the dissolved oxygen concentration in the process from milking to sterilization in the milk treatment process, thereby suppressing the spontaneous oxidation odor of raw milk, producing hexanal and / or It states that any one or more of suppression of increase, suppression of heated odor, generation of sulfides and / or suppression of increase can be performed.

  Yeast extract, on the other hand, is made from baker's yeast and brewer's yeast with abundant dietary experience, and is related to food-related problems such as protein hydrolysates, bovine spongiform encephalopathy (BSE) and allergies, and consumer-oriented natural ingredients in recent years. The use has been expanded against the background of complicated tastes. Regarding yeast extract, in addition to research on ingredients responsible for imparting flavor and flavor to foods, which are their primary roles (Non-Patent Documents 2 and 3), bitterness masking (Patent Document 6), salty taste Applications such as enhancing taste (Patent Document 7) and suppressing taste and / or metal taste derived from potassium chloride (Patent Document 8) have been studied.

Japanese Unexamined Patent Publication No. 2000-262278 International Publication WO2001 / 097624 JP 2002-291406 A JP 2006-282740 A JP 2012-110348 A JP 2009-278917 WO2008 / 055739 (Patent 4308316) JP20122-105597

Kanai Muneyoshi; Abstracts of the 46th Liquor Research Institute Lecture Meeting, 2010 http://www.nrib.go.jp/kou/46kouen.htm Hitoshi Utsunomiya et al: Journal of the Japan Brewing Association, 2004, vol.99, p652-658 Rinko Sugaya et al., Biotechnology Vol. 89, 2011 No. 12, p720-723 Junko Tanizawa, Yoshiya Fushimi; Monthly Food Chemical, 2006, vol.22, No.9, p 86-90 Yoshiya Fushimi, Junko Tanizawa; Monthly Food Chemicals, 2008, vol.24, No.8, p 70-74

  A component that does not adversely affect the original flavor of the target food and effectively suppresses deterioration is desired.

  The present inventors have intensively studied various functions of yeast extract. Among them, when yeast extract was used for fermented dairy products, it was found to be particularly effective in reducing deteriorated odor. Moreover, in fermented milk products, DMTS contributed greatly to the deteriorated odor, and it was found that yeast extract particularly effectively suppresses DMTS, and the present invention was completed.

The present invention provides the following.
[1] A food deterioration inhibitor comprising yeast extract as an active ingredient.
[2] The agent according to [1], wherein the suppression of deterioration is suppression of light deterioration.
[3] At least one production inhibitor selected from the group consisting of dimethyl disulfide, dimethyl trisulfide and methional in foods, comprising yeast extract as an active ingredient.
[4] The agent according to [3], which suppresses the formation of dimethyl trisulfide.
[5] The agent according to any one of [1] to [4], wherein the food is a lactic acid bacteria fermented food or a yeast fermented food.
[6] The agent according to any one of [1] to [4], wherein the food is a lactic acid bacteria fermented food.
[7] The agent according to any one of [1] to [4], wherein the food is a fermented milk product.
[8] The agent according to any one of [1] to [7], wherein the yeast extract is obtained from a yeast having a high sodium glutamate content.
[9] A method for suppressing deterioration in food, comprising a step of adding yeast extract to the food.
[10] A method for suppressing the production of at least one selected from the group consisting of dimethyl disulfide, dimethyl trisulfide and methional in a food, which comprises the step of adding a yeast extract to the food.

  According to the present invention, deterioration during storage can be suppressed without impairing the deliciousness of food.

Concentration of 3 odor components. In the comparison on Day 0, the addition of yeast extract-containing preparation S or M showed a slight increase in DMTS and Methional that seemed to be derived from the preparation. In the comparison after light irradiation, the effect of suppressing the formation of DMDS and DMTS was high by the addition of S. Odor intensity. In the yogurt drinks tested, DMTS had the strongest odor intensity among the three ingredients (the value obtained by dividing the concentration of each ingredient in the food by the threshold. If the value is smaller than 1, it is below the threshold, and the larger the value, the more the smell Is strong.) Was a high result. In both yeast extract-containing preparations M and S, it was considered that the deterioration odor was reduced by suppressing the increase in DMTS having a low threshold.

  In the present invention, “%” means “weight (mass)%” unless otherwise specified. In the present invention, when a numerical range is represented by “m to n”, it means a range including m and n at both ends unless otherwise specified.

  In the present invention, the term “food” includes not only solid food but also liquid oral intake such as beverages and soups. Moreover, not only the form inoculated as it is (for example, various cooked foods, supplements, and drinks) but also food additives, seasoning compositions, and beverage concentrates are included. Furthermore, not only for humans but also for non-human animals (pets, livestock, etc.). “Food” also includes general foods (including so-called health foods) as well as health function foods (including nutritional function foods and health function foods).

[Yeast extract]
According to one embodiment of the present invention, the yeast extract is used as an active ingredient, an inhibitor of deterioration in food, and the yeast extract in food as an active ingredient is selected from the group consisting of dimethyl disulfide, dimethyl trisulfide and methional. At least one production inhibitor is provided. Alternatively, according to another aspect of the present invention, there is provided a method for inhibiting deterioration in food, including the step of adding yeast extract to food, and dimethyl disulfide, dimethyl trisulfide and the like in food including the step of adding yeast extract to food. There is provided a method of inhibiting at least one production selected from the group consisting of methional.

  In the present invention, the term “yeast extract” refers to a product obtained by extracting various components of yeast, unless otherwise specified, and includes amino acids, peptides, nucleic acids, minerals and the like. Moreover, the content ratio of various components can be adjusted according to the kind of yeast, culture conditions, and extraction conditions. The yeast extract may be in the form of a concentrate, a roughly purified product, a liquid product, a dried product, a powder, a granule or the like.

  The yeast extract that can be used in the present invention is a yeast usually used in the field of food production, for example, baker's yeast used for bread production, torula yeast used for production of food or feed, beer A brewer's yeast used for production is prepared as a raw material. The raw yeast is preferably a baker's yeast or torula yeast because of its good growth ability, more preferably a bacterium belonging to Saccharomyces or a bacterium belonging to Candida, and Saccharomyces cerevisiae. Particularly preferred are strains that are (Saccharomyces cerevisiae) and strains that are Candida utilis.

  The yeast extract used in the present invention may be derived from one type of yeast or a plurality of types of yeast. For example, you may use the yeast extract obtained by extracting from the mixed microbial cell which mixed what was collected after cultivating the yeast which belongs to Saccharomyces cerevisiae, and the yeast which belongs to Candida utilis separately, respectively. Moreover, you may use the yeast extract obtained by mixing the yeast extract obtained by extracting each cultured yeast separately.

  Particularly preferred examples of the yeast extract used in the present invention are a sodium glutamate-rich yeast extract and a nucleic acid-rich yeast extract. In the present invention, regarding the components of yeast extract, “nucleic acid” or “mononucleotide (s)” means a tasty nucleic acid having umami, which includes 5′-inosinic acid and 5′-guanylic acid. 5'-adenylic acid, 5'-uradylic acid, 5'-cytidylic acid, their metal salts (eg disodium inosinate, disodium guanylate, mixtures thereof), and solvates thereof (eg 2 sodium salt heptahydrate). This is because, as will be described later, it is possible to expect a production suppressing effect on components, dimethyl disulfide, dimethyl trisulfide, and methional, which are considered to contribute greatly to a deteriorated odor in fermented foods and the like. In particular, a yeast extract with a high nucleic acid content is preferable from the viewpoint that a production inhibitory effect on methional can be expected.

  The manufacturing method of the yeast extract used for this invention is not specifically limited, You may use any method among the methods normally used when extracting an extract from biological raw materials, such as yeast. Examples of the extraction method include an autolysis method and an enzymatic decomposition method. Here, the self-digestion method is a method of solubilizing and extracting yeast by the action of an enzyme inherent in yeast, and a yeast extract having a high free amino acid content can be obtained. On the other hand, the enzymatic decomposition method is a method of inactivating an enzyme or the like possessed by yeast by heat treatment or the like and then adding a degrading enzyme to solubilize and extract the yeast. Since an enzyme reaction can be easily controlled by adding an appropriate enzyme from the outside, the content of free amino acids and nucleic acids can be adjusted. The enzyme used in the enzymatic decomposition method is not particularly limited as long as it is an enzyme that is usually used for decomposing biological components, and any enzyme can be used. Examples of the enzyme include an enzyme capable of degrading the cell wall of yeast, a proteolytic enzyme, a nucleolytic enzyme, and the like, and various components can be efficiently extracted from the yeast by appropriately using them together.

  The inhibitor of deterioration in foods comprising yeast extract as an active ingredient provided by the present invention may contain other food acceptable materials in addition to yeast extract.

  The yeast extract used in the present invention may be in the form of a product used as a food material, a health food material, a functional material, or the like. Examples of yeast extract products that can be used in the present invention include Wellnex YN-1, Vertex (registered trademark) IG20, Himax GL, and yeast extract 21-TF (all manufactured by Fuji Foods Co., Ltd.).

  The yeast extract used in the present invention may also be in the form of a fragrance preparation prepared using yeast extract as a main raw material. A perfume formulation is one of those recognized as food additives used to impart aroma to food or to enhance aroma in food. The fragrance preparation is produced as a water-soluble fragrance preparation, an oily fragrance preparation, an emulsified fragrance preparation, or a powdered fragrance preparation, depending on the object of use, based on a fragrance base prepared from natural fragrances collected from natural products. In addition to the yeast extract, the fragrance preparation may contain other food materials acceptable as food, such as dextrin. Examples of flavor preparations containing yeast extract that can be used in the present invention include flavor enhancer S and flavor enhancer M (both manufactured by Fuji Foods Co., Ltd.).

  The term “agent” comprising yeast extract as an active ingredient in the present invention, unless otherwise specified, may be a yeast extract itself or a yeast extract and other ingredients. It does not include yeast extract itself, which is not intended to be used for suppressing deterioration due to light or the like, or not intended to be used for suppressing production of methional or the like. The agent of the present invention can be produced using various known techniques. The process of adjusting the yeast extract which is an active ingredient so that it may become a predetermined ratio and / or density | concentration can be applied in the various steps of a manufacturing process.

[Food that can be targeted for degradation and production suppression]
Provided by the present invention, the yeast extract is an active ingredient, an inhibitor of deterioration in food, and the yeast extract in food is an active ingredient, and is selected from the group consisting of dimethyl disulfide, dimethyl trisulfide and methional in food. At least one production inhibitor (hereinafter, these agents may be collectively referred to as “the agent of the present invention”) may be effective for various foods. In particular, it is considered useful for fermented food, more specifically for lactic acid bacteria fermented food and yeast fermented food. This is because the yeast extract is considered to have a particularly high production inhibitory effect on dimethyl disulfide, dimethyl trisulfide and methional, which are considered to contribute greatly to the deterioration of fermented foods. “Fermented foods” include fermented dairy products (eg yogurt, yogurt drink, lactic acid bacteria beverage), cheeses (eg natural cheese, processed cheese, cheese spread, fermented butter), fermented plant products (kimchi, pickles, pickles) , Sushi, pickles, sauerkraut, vanilla, tabasco, nata de coco, cacao).

  In the lactic acid bacteria fermented food to which the agent of the present invention can be applied, the lactic acid bacteria used in the fermentation can be various lactic acid bacteria used in food production. For example, bacteria belonging to the genus Lactobacillus, bacteria belonging to the genus Streptococcus, bacteria belonging to the genus Leuconostoc, bacteria belonging to the genus Pediococcus, bacteria belonging to the genus Melisscoccus, bacteria belonging to the genus Enterococcus, bacteria belonging to the genus Lactococcus, bacteria belonging to the genus Carnobacterium, Bagococcus genus, Tetragenococcus genus, Atopobium genus, Weissella genus, Lactosphaera genus, Oenococcus genus, Abiotrophia genus, Paralactobacillus genus, Granulicatella genus Bacteria belonging to the genus Atopobacter, bacteria belonging to the genus Alkalibacterium, bacteria belonging to the genus Olsenella, bacteria belonging to the genus Bifidobacterium (bifidobacteria). More specifically, examples of bacteria belonging to the genus Lactobacillus include L. bulgaricus (Bulgaria), L. gasseri, L. casei, L. delbrueckii, L. acidophilus, L. fructivorans, L. hilgardii, L. paracasei , L. rhamnosus, L. paracasei, L. plantarum, Streptococcus genus, examples of S. thermophilus, Enterococcus genus, E.faecalis, E.faecium, Lactococcus genus Examples of bacteria belonging to L. lactis, L. cremoris, Pediococcus as examples of bacteria belonging to the genus P. damnosus, examples of bacteria belonging to the genus Leuconostoc, examples of belonging to the genus L. mesenteroides, Bifidobacterium, B. bifidum, B adolescentis and so on.

  In the yeast fermented food to which the agent of the present invention can be applied, the yeast used in fermentation can be various yeasts used in food production. Examples include those belonging to the genus Saccharomyces, those belonging to the genus Schizosaccharomyces, and those belonging to the genus Candida. More specifically, examples of those belonging to the genus Saccharomyces include S. cerevisiae, S. bayanus, S. bulderi, S. boulardii, S. cariocanus, S. cariocus, S. chevalieri, S. dairenensis, S. ellipsoideus, S. florentinus, S. kluyveri, S. martiniae, S. monacensis, S. norbensis, S. paradoxus, S. pastorianus, S. spencerorum, S. turicensis, S. unisporus, S. uvarum, S. zonatus . Examples of those belonging to the genus Schizosaccharomyces include S. pombe. Examples of those belonging to the genus Candida include Candida albicans.

[Amount added to food]

  When adding the agent of this invention to a foodstuff, the lower limit of addition amount is not specifically limited as long as the target effect is show | played. For any food, as a yeast extract, it can be 0.015% or more from the viewpoint of suppressing deterioration, and preferably 0.020% or more from the viewpoint of effective sensory suppression. Is more preferably 0.06% or more, and further preferably 0.08% or more. The upper limit value of the addition amount can be determined from the viewpoint of not damaging the balance of the taste and flavor inherent to the target food, depending on the taste and flavor derived from the yeast extract.

  For any food, for example, when using a yeast extract with a high content of sodium glutamate, it is 0.045% or less from the viewpoint that the target food does not impair the balance of flavor and flavor inherent in the target food. It is preferably 0.040% or less, more preferably 0.035% or less, and even more preferably 0.030% or less. From the viewpoint that the taste and flavor derived from the yeast extract are not felt, it is preferably 0.025% or less, and more preferably 0.020% or less. Such a range is particularly effective when the target food is a fermented milk product.

  For any food, for example, when using a yeast extract with a high content of nucleic acids (sodium inosinate, sodium guanylate), the yeast extract does not impair the balance of taste and flavor inherent in the target food. From the viewpoint, it can be 0.060% or less, preferably 0.050% or less, more preferably 0.045% or less, and still more preferably 0.040% or less. From the viewpoint that the taste and flavor derived from the yeast extract are not felt, it is preferably 0.035% or less, and more preferably 0.030% or less. Such a range is particularly effective when the target food is a fermented milk product.

[Food containing agents]
At least one selected from the group consisting of dimethyl disulfide, dimethyl trisulfide, and methional in a food containing yeast extract as an active ingredient, or a food containing yeast extract as an active ingredient in an amount as described above. A food containing yeast extract as one production inhibitor can be a novel food. That is, a novel food product can be provided by the present invention.

  The food provided by the present invention can be in various forms. Specific examples include fermented dairy products, dairy products, alcoholic beverages, fermented plant products, seasoning compositions, vegetable / fruit products, sushi, cooked prepared foods, acidulants, and pH regulators. Fermented dairy products refer to fermented milk or lactic acid bacteria beverages. Fermented milk refers to milk or milk containing non-fat milk solids equal to or greater than this, fermented with lactic acid bacteria or yeast, made pasty or liquid, or those frozen, and lactic acid bacteria beverages are It refers to beverages (excluding fermented milk) that are processed from fermented milk or the like with lactic acid bacteria or yeast, or used as the main ingredient. Examples of fermented dairy products include yogurt and yogurt drinks. Dairy products are cream, butter, butter oil, cheese (natural cheese, processed cheese), concentrated whey, ice cream, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free skimmed condensed milk, sweetened condensed milk, and sweetened defatted condensed milk Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverages (limited to those containing at least 3% nonfat milk solids) ) And milk drinks. Examples of fermented plant products include kimchi, pickles, bran pickles, pickles, sauerkraut, vanilla, tabasco, nata de coco, cacao. Examples of liquors include sake and beer. Examples of seasoning compositions include mayonnaise, Worcester sauce, salad dressing (sometimes simply referred to as “dressing”), tonkatsu sauce, vinegar, sushi vinegar, soy sauce, soy sauce processed products, soy sauce, concentrated soy sauce, and sauce (eg, chilled Chinese) Sauce, grilled meat). Examples of vegetables and fruit products include tomato soup, tomato juice, tomato puree, tomato ketchup, vegetable juice, fruit juice drink, fruit juice juice, concentrated fruit juice, reduced fruit juice, orange juice, mandarin orange juice, grapefruit juice , Lemon juice, apple juice, pineapple juice, peach juice, grape juice, fruit mix juice, fruit juice with fruits, fruit / vegetable mix juice, fruit juice drink, puree.

[Evaluation]
Whether or not the deterioration is suppressed can be appropriately evaluated by those skilled in the art using a sensory evaluation method for food. In the evaluation, the sensory evaluation criteria can be set with respect to both the presence / absence and degree of suppression of the generation of components related to deterioration and the presence / absence and the extent of umami due to the addition of the yeast extract. Further, as a method and standard for more specific evaluation, the section of the embodiment of the present invention can be referred to.

  According to the study by the present inventors, at least one selected from the group consisting of dimethyl disulfide, dimethyl trisulfide and methional can be cited as a component that is considered to contribute to the deterioration of fermented food. Among these, the threshold value and odor intensity (value obtained by dividing the concentration of each ingredient in the food by the threshold value. If the value is smaller than 1, it is below the threshold value, and the larger the value, the stronger the smell.) Then, it is thought that the deterioration odor in fermented food has a big influence by dimethyl trisulfide and methional. The yeast extract particularly has an effect of suppressing the production of dimethyl trisulfide and can suppress the deterioration odor.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

[Efficacy confirmation test 1]
A yeast extract-containing preparation was added to a commercially available yogurt drink, and the effect of suppressing deterioration odor was evaluated.

1. Sensory evaluation (method)
Yeast extract in a commercially available yogurt drink (trade name “Meiji Bulgarianomu Yogurt LB81”, manufactured by Meiji Co., Ltd., unless otherwise specified in the Examples section, this refers to “yogurt drink”). -Containing preparation M and yeast extract-containing preparation S, both manufactured by Fuji Food Industry Co., Ltd.) 0.05 and 0.1%, respectively, and irradiated with light for 3 days under the following conditions, the taste and flavor before and after (day 0 and day 3), It was confirmed by sensory evaluation by five specialist panels. Both S and M are in the form of a powder consisting of 10% yeast extract and 90% dextrin. The former is a preparation using a yeast extract with a high content of sodium glutamate, and the latter is a yeast extract with a high content of nucleic acids (sodium inosinate and sodium guanylate). It is a formulation using

Control day 0: Shading / 10 ℃
Light irradiation zone day3: 2,000 lux, 10 ° C, using a rotating table

(result)
As a result of sensory evaluation, the sample to which the preparation was added had a smaller difference before and after the light irradiation test than the sample to which the preparation was not added. It was suggested that the addition of the preparation is likely to suppress the generation of the deterioration odor-causing substance.

The evaluation comments are described below.
・ In both M and S, the damage by light irradiation tended to be less when 0.1% was added than 0.05%.
-In comparison between M and S, M tended to have less damage.
-As a taste tendency, S increases the sweetness of the first taste, and M is preferable from the middle to the aftertaste.

2. Analysis of aroma components In response to the results of sensory evaluation, aroma component analysis was performed in the M and S addition regions of 0.1%.

(Method)
Focusing on Dimethyl disulfide (DMDS), Dimethyl trisulfide (DMTS), and Methional, the increase and decrease of the three components before and after light irradiation are compared, and the difference is expressed numerically.

Aroma component measurement conditions Equipment: Varian GC / MS
Sample injection method: SPME (graphite carbon)
Column: TC-WAX column Heating method: Initial 50 ℃ ・ 5 ℃ / min ・ Final 250 ℃ 10min
Sample: 5g in a tube, left at 50 ° C overnight, concentrated SPME → measured

  Three commercially available yogurt drinks (all of which are sold as reagents from Wako Pure Chemical Industries, Ltd.) were added and diluted to create a calibration curve, and then the concentrations of the three components in each sample were calculated.

(result)
(1) Comparison of three components of photo-degraded odor The results are shown in the table below and FIG. In the comparison on Day 0, the addition of S or M showed a slight increase in DMTS and Methional that seemed to be derived from the formulation. In the comparison after light irradiation, the effect of suppressing the formation of DMDS and DMTS was high by the addition of S. On the other hand, S did not have a high inhibitory effect on the formation of Methional.

  In comparison after light irradiation, the amount of DMDS produced increased with the addition of M, but the production of DMTS was highly effective. In addition, the addition of M significantly suppressed the formation of Methional, and the difference from S was remarkable.

(2) Odor intensity comparison Subsequently, the concentration of each compound was divided by a threshold value, and the value was defined as the odor intensity. If the value is smaller than 1, it is below the threshold value, and the larger the value, the stronger the smell. The values are shown in the table below and in FIG.

  Moreover, the total value of the odor intensity after light irradiation was compared. Values obtained by dividing the total odor intensity of S and M on Day 3 by Control are shown in the table below.

  In the tested yogurt drink, DMTS had the highest odor intensity among the three components. For both M and S, it is considered that the deterioration odor is reduced by suppressing the increase in DMTS with a low threshold. M is highly effective in suppressing the formation of DMTS and Methional, and an increase in DMDS was observed. However, since DMDS has a high threshold, its effect is expected to be small. In Control and S, the odor intensity of Methional increased to about 10 times after 3 days, while M increased only about 1.4 times. Comparing the total odor intensity of the three components of Day 3, M was about 50% lower and S was 30% lower compared to Control (Table 2-2). From the above results, it was shown that the preparations S and M containing yeast extract have the effect of suppressing the photodegradation odor.

(Summary)
Deteriorated odors in fermented foods are presumed to be greatly affected by DMTS and Methional. The yeast extract has an effect of particularly suppressing the production of DMTS and suppresses the deterioration odor. Among yeast extracts, a yeast extract containing a high amount of nucleic acids (sodium inosinate and sodium guanylate) has a strong inhibitory effect on the formation of methional, and the odor intensity of malodorous three components generated by deterioration can be suppressed to half or less.

[Examination of effective amount for preventing light degradation]
The effective range of the deterioration preventing effect of the yeast extract-containing preparation was confirmed.

(Method)
Yeast extract-containing preparation S or M was added to the yogurt drink, and the effective range was confirmed. The lower limit value was determined by adding 0.01 to 0.10% and confirming the degree of taste and flavor deterioration after light irradiation under the above-mentioned conditions by sensory evaluation. The upper limit value was determined by tasting a sample to which S or M was added at 0.10 to 1.0% and confirming by sensory evaluation whether or not a change in taste and flavor was felt by addition of the preparation. In each test, five specialist panels evaluated according to the following criteria.

(Evaluation criteria)
A: Degradation is sufficiently suppressed. Or the change of taste and flavor is not felt by addition of a formulation.
○: Deterioration is suppressed to some extent. Or it feels a change in taste, but it doesn't impair the original taste balance.
Δ: Slightly suppressed. Or it tastes different from the original taste.
X: Deterioration is not suppressed at all. Or I strongly feel a taste different from the original taste.

(result)
The results are shown in the table below. Under the tested conditions, it was found that if the formulation was 0.02% or more, the deterioration of taste and flavor could be suppressed. In addition, it was found that, under the tested conditions, if S was 0.4% or less and M was 0.5% or less, the yeast extract could be added without feeling the taste and flavor.

[Efficacy confirmation test 2]
Yeast extract-containing preparations for three types of yogurt drinks A, B and C ("Meiji Bulgarian Yogurt LB81", "Probio Yogurt LG-21 Drink Type" and "Yogurt R-1 Drink Type" all manufactured by Meiji Co., Ltd.) The effect of was confirmed.

(Method)
For B and C, 0.1% each of S and M and S + M = 0.1 + 0.1% were added, and light irradiation was performed under the above-described conditions. The samples were subjected to sensory evaluation by five specialist panels and measurement of substances causing deterioration odor by GCMS.

(result)
According to sensory evaluation, all the groups to which the preparation was added had an effect of improving the taste and flavor deterioration due to light irradiation. In addition, by GCMS, the sample to which the preparation was added had a smaller difference in the amount of the deteriorated odor-causing substance before and after the light irradiation test than the sample to which no preparation was added. It was. In addition, the S + M combination had a strong acidity-inhibiting effect and a tendency to slightly suppress the yogurt character of the product.

Comments on sensory evaluation are described below.
・ In all three types of yogurt drinks, the M and S addition groups tend to be less damaged by light irradiation than the sample without the formulation.
・ In comparison between M and S, M tends to have less damage.

  Taste trends are summarized in the table below.

[Reference: Dextrin effect confirmation test]
It was confirmed that the dextrin contained in the raw materials of the yeast-containing preparations S and M had no effect of preventing deterioration.

(Method)
To the yogurt drink, 0.16% of dextrin equivalent to 0.2% of the preparation was added, and the taste and flavor before and after light irradiation under the above-mentioned conditions were confirmed by sensory evaluation by 5 specialist panels.

(result)
Compared with Control, almost the same light degradation was seen. When dextrin alone was added, the effect of preventing photodegradation was not obtained. It was shown that the deterioration suppressing effect observed by the addition of the yeast-containing preparation is an effect that is due to the fact that the yeast extract is contained.

  The present invention can be used in industries such as food manufacturing industry, restaurant industry, oral pharmaceutical manufacturing industry, infant food, therapeutic food, nursing food manufacturing industry, nutrition / feeding guidance, and medical care.

Claims (10)

An inhibitor of deterioration in foods comprising yeast extract as an active ingredient. 2. The agent according to claim 1, wherein the suppression of deterioration is suppression of light deterioration. An inhibitor of at least one production selected from the group consisting of dimethyl disulfide, dimethyl trisulfide and methional in foods, comprising yeast extract as an active ingredient. 4. The agent according to claim 3, which suppresses the production of dimethyl trisulfide. The agent according to any one of claims 1 to 4, wherein the food is a lactic acid bacteria fermented food or a yeast fermented food. The agent according to any one of claims 1 to 4, wherein the food is a lactic acid bacteria fermented food. The agent according to any one of claims 1 to 4, wherein the food is a fermented milk product. The agent according to any one of claims 1 to 7, wherein the yeast extract is obtained from a yeast having a high content of sodium glutamate. A method for suppressing deterioration in food, comprising a step of adding a yeast extract to the food. A method for suppressing at least one production selected from the group consisting of dimethyl disulfide, dimethyl trisulfide, and methional in a food, comprising a step of adding a yeast extract to the food.