JP2018050562A - Flavor enhancer and use thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, as a technology for effectively utilizing yeast cells after the removal of the contents of yeast, a flavor enhancer and a bean jam containing the same.SOLUTION: Provided are: a flavor enhancer containing, as an active ingredient, yeast cells after the removal of the contents of yeast; and a bean jam containing the flavor enhancer. The yeast cells preferably are those treated with a protease and an emulsifier. It is also preferable to add the flavor enhancer by 0.3 to 2.0 pts.mass per 100 pts.mass of food. The flavor enhancer is suitable for improving the flavor of shellfish.SELECTED DRAWING: None

Description

  The present invention relates to a flavor enhancer and use thereof. More specifically, the present invention relates to a flavor enhancer and a koji containing a flavor enhancer.

  Yeast extract obtained by extracting taste and nutrient components from yeast is widely used as a safe and high-quality natural seasoning, a nutrient source for culturing various microorganisms, and a nutrient source for effective microorganisms for soil improvement. Yes.

  For example, Patent Document 1 describes a sweet taste improving agent containing a yeast extract as an active ingredient. Patent Document 2 describes a method for enhancing sweetness and richness of foods using a yeast extract. It is known that the sweet or rich taste improving effect described in these documents is due to components such as nucleic acids contained in the yeast extract.

Japanese Patent No. 3088709 JP 2009-044978 A International Publication No. 2016/080490

  Yeast is composed of a yeast extract containing a high concentration of specific components such as umami and nutrients, and yeast cells (yeast cell walls, yeast skeletons such as cell membranes). However, since yeast cells derived from yeast used for fermentation of liquors such as beer and yeast cells collected after extraction of yeast extract have a different taste and odor, their fields of use are limited, and some It is discarded except for being used as nutritional food or fertilizer.

  The inventors of the previous invention (Patent Document 3) showed a method for producing yeast cells with reduced off-flavors and off-flavors that can be used for foods by performing enzyme treatment or emulsifier treatment. However, the use of yeast cells still has room for development. Then, an object of this invention is to provide the technique which uses effectively the yeast cell after removing the yeast content.

The present invention includes the following aspects.
[1] A flavor enhancer containing yeast cells after removing the yeast contents as an active ingredient.
[2] The flavor enhancer according to [1], wherein the yeast cell is treated with a protease and an emulsifier.
[3] The flavor improver according to [1] or [2], wherein the flavor is sweet, salty, umami, bitter, sour or hot.
[4] The flavor improver according to any one of [1] to [3], wherein the flavor is sweet.
[5] The flavor enhancer according to [4], wherein the sweet taste is derived from sucrose, glucose, lactose or sorbitol.
[6] The flavor improver according to any one of [1] to [5], which is for improving the flavor of shellfish.
[7] The flavor improver according to any one of [1] to [6], which is used to be added in an amount of 0.3 to 2.0 parts by mass per 100 parts by mass of food.
[8] A koji containing the flavor enhancer according to any one of [1] to [7].

  According to the present invention, it is possible to provide a technique for effectively using yeast cells after the yeast contents have been removed.

[Flavor improver]
In one embodiment, the present invention provides a flavor enhancer containing yeast cells after removal of yeast contents as an active ingredient.

  In the present specification, the improvement of flavor means that the flavor is felt in a large quantity, feels qualitatively strong, or feels longer in time. It can be said to be “strength enhancement”, “improvement of taste quality”, “maintenance of flavor”, etc.

  Yeast cells after removing the yeast contents (after extracting the yeast extract) may be treated with protease and emulsifier. Yeast cells treated with protease and emulsifier have reduced peculiar tastes (bitterness, astringency, taste, etc.) or off-flavors of yeast cells. However, since the chemical substances contained in yeast cells are very diverse, it is difficult to identify causative substances of these off-flavors or off-flavors. In addition, since it is difficult to specify the causative substance, it is also difficult to specify whether or not the yeast cell is treated with a protease and an emulsifier, based on the content of these causative substances.

  As will be described later in Examples, the inventors have found that the yeast cells after extracting the yeast extract have an effect of improving sweetness. Therefore, sweetness is one of the particularly preferred flavors that the flavor improving agent of the present embodiment improves.

  Further, as will be described later in Examples, the inventors clearly show that the flavor improver of the present embodiment can improve sweetness derived from various sugars such as sucrose, glucose, lactose, sorbitol and the like. did.

  A specific application example of sweetness improvement is, for example, koji. In the present specification, the koji refers to a product obtained by boiling beans such as red beans, potatoes such as sweet potatoes, nuts such as chestnuts, etc., and adding sugar.

  As will be described later in Examples, the inventors have clarified that the sweetness of various koji can be improved by adding the flavor enhancer of this embodiment to koji. There are no particular restrictions on the type of koji, and examples include the sweetness of various koji, including malon koji, potato koji, kneaded koji, brown sugar koji, matcha kaki, white koji, and kintoki potato koji, purple koji, etc. Can be improved.

  In addition, as described later in the Examples, the inventors added not only the sweetness of the food but also the flavors of salty taste, umami taste, bitterness, acidity, hotness, etc. by adding the flavor improver of the present embodiment to the food. Clarified that it can be improved. Therefore, the flavor improving agent of this embodiment can be called a sweet taste improving agent, a salty taste improving agent, an umami improving agent, a bitterness improving agent, a sourness improving agent, a hotness improving agent, and the like.

  Conventionally, it has been considered that the effect of improving sweet taste and the like by the yeast extract is due to components such as nucleic acids contained in the yeast extract. On the other hand, since yeast cells are yeast cells (yeast skeleton parts such as cell walls and cell membranes of yeast cells) recovered after extracting a yeast extract containing components such as nucleic acids from yeast, the flavor improving effect by yeast cells is It is thought that it is not due to components such as nucleic acids.

  Furthermore, as will be described later in the Examples, the inventors clearly show that the yeast alone does not have such an effect, and that the yeast cell from which the yeast content has been removed has a flavor improving effect. did. That is, it was clarified that the flavor-improving effect was not recognized in the yeast from which the contents were not removed. This suggests that the macrostructure and / or microstructure of the yeast cell contributes physically to the flavor improving effect.

  In the flavor enhancer of the present embodiment, “contains as an active ingredient” is not particularly limited as long as yeast cells are contained to the extent that the flavor enhancing effect of food is exerted, but based on the flavor enhancer. It means that it contains 50 mass% or more, for example, 70 mass% or more, for example, 90 mass% or more.

  The flavor improvement agent of this embodiment can be used effectively for the flavor improvement of shellfish. As will be described later in Examples, the inventors have clarified that the flavor of shellfish to which the flavor enhancer of the present embodiment is added is improved.

  Examples of shellfish include oysters, scallops, clams, clams, swordfish, Triggery, abalone and the like.

  Moreover, as will be described later in Examples, the inventors have clarified that the shellfish to which the flavor improver of the present embodiment is added can suppress a decrease in umami components during cooking. Therefore, the flavor improving agent of the present embodiment can also be referred to as “a delicious ingredient reduction inhibitor”, “a delicious ingredient outflow inhibitor”, “a delicious ingredient retention agent”, and the like. Examples of the umami component include succinic acid and glycine.

  It is preferable to use the flavor improving agent of this embodiment so that 0.3-2.0 mass parts may be added per 100 mass parts of foodstuffs.

  As will be described later in Examples, the effect of improving the flavor of food can be effectively obtained if the amount is within the above range. Here, the food may be an edible portion itself, or a seasoning liquid such as a soaking liquid in which the food (material) is soaked.

  Further, as will be described later in Examples, when the food is in a paste form, it is effective that the amount of the flavor enhancer added is, for example, 0.5 to 1.5 parts by mass per 100 parts by mass of the food. The pasty food is not particularly limited, and examples thereof include rice cake.

  Further, as will be described later in Examples, when the food is in a powder form, it is effective that the amount of the flavor enhancer added is, for example, 0.5 to 2.0 parts by mass per 100 parts by mass of the food. The powdered food is not particularly limited, and examples thereof include sodium chloride, sodium glutamate, matcha powder, lemon powder, pepper, white sugar, tri-warm sugar, glucose, and lactose.

  Further, as will be described later in the examples, when the food is in a liquid state, the amount of the flavor enhancer added is, for example, 0.5 to 2.0 parts by mass per 100 parts by mass of the food. It does not restrict | limit especially as a liquid foodstuff, For example, a pickling liquid, a drink, a syrup, dressing etc. are mentioned.

  In one embodiment, the present invention provides a koji containing the flavor enhancer described above. As will be described later in Examples, the flavor of the present embodiment is improved in flavor, particularly sweetness, and flavor of the material, as compared with the case where no flavor enhancer is contained.

(Yeast cells)
In the flavor improving agent of the present embodiment, as yeast cells, yeast cells after removal of yeast contents (after extraction of yeast extract) (yeast skeleton parts such as cell walls and cell membranes of yeast cells) are used. Can do. Therefore, the yeast cell after extracting the yeast extract conventionally discarded can be used effectively.

  The extraction method of the yeast extract is not particularly limited, and examples include extraction methods such as a hot water treatment method, an autolysis method, and an enzymatic decomposition method.

  The yeast cell may be the yeast cell itself after extracting the yeast extract, or may be one obtained by performing a flavor improving process on the yeast cell after extracting the yeast extract. A flavor improvement process is a process which reduces the nasty taste or nasty smell which a yeast cell has, and mentions later for details. Yeast cells that have not been subjected to flavor improvement treatment have an off-flavor or off-flavor, but can be used as a flavor improver in foods where this is not a problem or in an amount of addition that does not cause a problem.

  Examples of yeast cells include torula yeast, baker's yeast, beer yeast, sake yeast and the like. The yeast cells may be in various forms such as pressed yeast, dry yeast, active dry yeast, dead yeast, and sterilized dry yeast. Moreover, the yeast cell may be a yeast cell-derived material (for example, a crushed yeast cell or powder) having substantially the same composition as the yeast cell (cell).

  Yeast cells used in the flavor improving agent of the present embodiment can be in various forms such as dry yeast cells, yeast dehydrates, and cell suspensions. From the viewpoints of storage stability, stability, transportation / storage, handling, etc., sterilized and dried yeast is preferable.

  The yeast may be, for example, a yeast belonging to the genus Saccharomyces or a yeast belonging to the genus Candida, and is not particularly limited. For example, Saccharomyces cerevisiae (Saccharomyces cerevisiae) or the like may be used from the viewpoint of abundant food experience, and Candida utilis or the like may be used from a viewpoint that has a lot of knowledge in research or the like.

(Flavor improvement processing)
The yeast cell used for the flavor improving agent of the present embodiment may be subjected to a flavor improving process. Examples of the flavor improving treatment include enzyme treatment such as protease treatment and cellulase treatment.

  In the flavor improving treatment, a step of adding an emulsifier to the yeast cells before or after the step of reacting the protease or cellulase described above may be further performed. By treating yeast cells with an emulsifier, it is possible to further reduce tastes such as bitterness, astringency, and savory taste.

  Hereinafter, although an example of an experiment explains the present invention, the present invention is not limited to the following example of an experiment.

[Experimental Example 1]
Yeast cells were added to the koji, and sensory evaluation was performed. As the rice cake, malon rice cake, potato rice cake and kneaded rice cake were evaluated.

(Sample preparation)
Yeast cells (trade name “MOISTEX STD”, manufactured by Fuji Food Industry Co., Ltd.) were added to malon rice cake, potato rice cake and smelted rice cake. As a control, cocoons without added yeast cells were used. “Moistex STD” is obtained by treating yeast cells after extraction of yeast extract with a protease and an emulsifier.

《Malone Maroon》
Marron rice cake was made from raw bean paste, syrup, fragrance, maltose, chestnut-sweet boiled paste, salt, trehalose, processed starch, pH adjuster, thickening polysaccharide, fragrance, and coloring (turmeric, carotene). . In the ratio shown in Table 1, yeast cells and a small amount of water were added to the malon cake, and heated to the mass of the original malon cake, thereby preparing test and control malon cakes.

Potato
The potato koji was made from sweet potato, sugar, reduced starch syrup, salt, flavoring, pH adjuster, and coloring (cutting pear, carotene). Test plots and control potato pods were prepared by adding yeast cells and a small amount of water to potato pods at the ratio shown in Table 2 and heating them to the mass of the original potato pods.

《Kneaded rice cake》
The knead koji was made from sugar (white sugar), red beans, and salt. In the ratio shown in Table 3, yeast cells and a small amount of water were added to the kneaded koji and heated to the mass of the original kneading kneaded to prepare the test plot and the control kneading kneaded.

(Sensory evaluation test)
Twelve trained panelists conducted a sensory evaluation test on various cocoons. The test plots and the various candy in the control were compared, and the superior one was selected for each item (flavor of the material, spread of sweetness, overall taste). Tables 4 to 6 below show the results of the number of people selected for the control and test plots.

  As a result, the flavor of the ingredients, the spread of sweetness, and the overall taste were improved in the cocoons of the test group to which the yeast cells were added in all the cocoons compared to the control. Became clear. In addition, the koji in the test group tended to have a strong aftertaste of sweetness, and tended to feel sweetness and flavor strongly.

  In more detail, in the case of malon rice cake, the chestnut flavor was enhanced and the taste of chestnut rising from the middle of eating was emphasized. In the case of potato, the flavor and sweetness (from medium to aftertaste) were emphasized and sustained. In the case of the kneaded rice cake, the flavor and sweetness (from medium to aftertaste) of the red beans were emphasized and sustained.

[Experiment 2]
A sensory evaluation test was performed by changing the proportion of yeast cells added to the koji. The koji used in Example 1 was used as the koji.

(Sample preparation)
0.1, 0.2, 0.3, 0.5, 0.7, 1. for yeast cells (trade name “MOISTEX STD”, manufactured by Fuji Food Industry Co., Ltd.) with respect to 100 parts by mass of the koji paste 0, 1.5, or 2.0 parts by mass was added to obtain samples in the test section. As a control, sputum to which yeast cells were not added was used.

(Sensory evaluation test)
Twelve trained panelists conducted a sensory evaluation test on various cocoons. The test plots and the various candy in the control were compared, and the superior one was selected for each item (flavor of the material, spread of sweetness, overall taste). If there is no difference, he / she answered that. Table 7 below shows the results of the selected number of people. In the table, the description of the mass part of the test section indicates the mass part of the yeast cell added to 100 parts by mass of the koji.

  As a result, when 0.3 to 1.5 parts by mass of yeast cells were added to 100 parts by mass of koji, it was evaluated that the flavor of the material, the spread of sweetness, and the overall taste were improved compared to the control. A tendency was observed. In particular, when 0.5 to 1.5 parts by mass of yeast cells were added to 100 parts by mass of cocoons, the improvement in the results of sensory evaluation was remarkable.

  In addition, when 2.0 parts by mass of yeast cells were added to 100 parts by mass of the koji, because the yeast odor was noticeable, it affected the flavor of the material, the spread of sweetness, and the overall taste. As a result, there was a tendency for the control to be evaluated for each item.

[Experiment 3]
The effect of yeast cells on sample morphology was investigated. Specifically, a sensory evaluation test was performed by adding yeast cells to a liquid or powder sample.

(Preparation of liquid sample)
1 part by mass of yeast cells (trade name “MOISTEX STD”, manufactured by Fuji Food Industry Co., Ltd.) was added to 100 parts by mass of a 0.5% by mass sucrose solution to prepare a test group. As a control, a 0.5 mass% sucrose solution to which yeast cells were not added was used.

(Preparation of powder sample)
One, two, or three parts by mass of yeast cells (trade name “MOISTEX STD”, manufactured by Fuji Food Industry Co., Ltd.) was added to 100 parts by mass of sucrose to obtain a test group. As a control, sucrose without yeast cells was used.

(Sensory evaluation test)
A sensory evaluation test was performed on each prepared sample. The evaluation criteria were as follows. Table 8 below shows the results of the sensory evaluation test. In the table, the description of parts by mass in the test section indicates the parts by mass of yeast cells added to 0.5 parts by mass of sucrose solution or 100 parts by mass of sucrose.
"Evaluation criteria"
◎: I feel a strong sweetness ○: I feel a little sweet △: Standard ×: I feel a nasty taste

  As a result, when both 0.5 and 2 parts by mass of yeast cells were added per 100 parts by mass of the liquid sample and the powdery sample, sweetness was felt stronger than the control. In particular, when 1 part by mass of yeast cells was added per 100 parts by mass of the sample, the intensity of sweetness was significant compared to the control. In addition, in the sample obtained by adding 2 or 3 parts by mass of yeast cells to 100 parts by mass of the powder sample, the smell of yeast cells was slightly felt.

[Experimental Example 4]
The effect of yeast cells on the type of sugar was examined. Specifically, a sensory evaluation test was performed by adding 2.0 parts by mass of yeast cells (trade name “MOISTEX STD”, manufactured by Fuji Food Industry Co., Ltd.) to 100 parts by mass of the powdered sample. Various saccharides were used as samples. The evaluation criteria were as follows using the sweetness of glucose as a standard. As a control, a sample to which no yeast cells were added was used. Table 9 shows the types of sugars and the results of the sensory evaluation test.
"Evaluation criteria"
◎: Feels sweeter than standard ○: Feels slightly sweeter than standard △: Standard (intensity of sweetness of glucose)
×: Feeling strange

  As a result, it became clear that the sweet taste was felt stronger in the test group to which yeast cells were added, compared to the control, regardless of the type of sugar.

[Experimental Example 5]
The effect of yeast cells on flavors other than sweetness was examined. Specifically, a sensory evaluation test was performed by adding 2 parts by mass of yeast cells (trade name “MOISTEX STD”, manufactured by Fuji Food Industry Co., Ltd.) to 100 parts by mass of various powdery samples. The evaluation criteria were as follows. As the flavor, salty taste, umami taste, bitterness, acidity and hotness were examined. As a sample, salt (salt taste), sodium glutamate (umami), matcha powder (bitter taste), lemon powder (acidity) and pepper (spicy) were used. As a control, a sample to which no yeast cells were added was used. Table 13 shows the types of sugars and the results of the sensory evaluation test. In the table, the description of parts by mass in the test section indicates the parts by mass of yeast cells added to 100 parts by mass of each type of sugar.

"Evaluation criteria"
◎: Feel the flavor strongly ○: Feel a little flavor △: Standard ×: Feel the taste

  As a result, it was revealed that flavors other than sweet taste were improved by adding yeast cells. More specifically, with regard to saltiness, a tendency was found that the taste increased in the test area and the saltiness remained later. In addition, umami was strongly felt in the test area. As for bitterness, a bitter feeling was strongly felt in the test area. As for acidity, it was felt that the sourness was raised as a whole in the test area. As for spiciness, the test group showed a tendency for the pepper feeling to continue later.

[Experimental Example 6]
For the yeast cells other than Moistex STD (trade name, manufactured by Fuji Food Industry Co., Ltd.), the flavor improving effect was examined. The following (1) to (3) were used as yeast cells. As described above, “moistex STD” is obtained by treating yeast cells after extracting the yeast extract with a protease and an emulsifier.
(1) Yeast cells extracted from baker's yeast and then dried without any enzyme treatment (trade name “DYP-SY-02”, manufactured by Fuji Foods Industries)
(2) Yeast cells obtained by drying beer yeast after beer production (trade name “beer yeast (nutrient yeast)”, Asahi Food and Healthcare Co., Ltd.)
(3) Yeast cells extracted from baker's yeast by a method different from the yeast cells of (1) above and then dried as they were without enzymatic treatment (prototypes by the inventors, unenzyme-treated yeast cells) )

  2 parts by mass of each yeast cell was added to 100 parts by mass of sodium chloride or sucrose, and a sensory evaluation test was performed. As a control, a sample to which no yeast cells were added was used. The evaluation criteria were as follows. As flavor, salty taste or sweetness was examined. Table 14 shows the results of the sensory evaluation test. In the table, the description of parts by mass in the test section indicates the parts by mass of yeast cells added to 100 parts by mass of each sample (salt or upper sucrose).

"Evaluation criteria"
◎: Feel the flavor strongly ○: Feel a little flavor △: Standard

  As a result, it was revealed that the yeast cells other than Moistex STD also have a flavor improving effect. However, yeast odor was felt in any case of baker's yeast (DYP-SY-02), brewer's yeast (nutrient yeast), and baker's yeast (unenzyme-treated yeast cells) that were not subjected to enzyme treatment or the like. From this result, it became clear that the yeast cell itself after processes, such as extraction of a yeast extract or beer manufacture, has a flavor improvement effect. In particular, Moistex STD did not have an off-flavor that hinders the improvement of flavor, and the flavor enhancement effect was remarkable.

[Experimental Example 7]
It was examined whether or not the yeast itself has a flavor improving effect. As yeast, Kaneka yeast (raw yeast type, manufactured by Kaneka) and dry yeast for bread making (manufactured by Akita Toago Kasei Co., Ltd.) were used.

  2 parts by mass of each yeast was added to 100 parts by mass of sodium chloride or sucrose, and a sensory evaluation test was performed. As a control, a sample with no yeast added was used. The evaluation criteria were as follows. As flavor, salty taste or sweetness was examined. Table 15 shows the results of the sensory evaluation test. In the table, the description of parts by mass in the test section indicates the parts by mass of yeast added to 100 parts by mass of each sample (salt or upper sucrose).

"Evaluation criteria"
◎: Feel the flavor strongly ○: Feel a little flavor △: Standard

  As a result, it has been clarified that the yeast itself has no flavor improving effect. Moreover, in both Kaneka yeast and dry yeast for bread making, the taste of adding yeast was felt.

[Experimental Example 8]
The effect of improving the flavor of oysters by yeast cells was examined. Specifically, first, oysters were soaked in 1 (w / v)% yeast cells (trade name “MOISTEX STD”, manufactured by Fuji Food Industry Co., Ltd.)-2 (w / v)% saline. Subsequently, water was drained after immersion for 3 hours. Then, it heated for 9 minutes in a 100 degreeC steam oven (test group). As a control, oysters cooked in the same manner as the oysters in the test area, except that 2 (w / v)% saline was used instead of 1 (w / v)% yeast cells-2 (w / v)% saline It was used.

  A sensory evaluation test was performed on each oyster after cooking by 15 trained panelists, and each of them was selected to be superior. Table 16 below shows the results of the number of selected oysters in the control and test areas. As a result, many people felt that the oysters in the test area were more delicious and tasted better.

[Experimental Example 9]
The effect of improving the flavor of oysters by yeast cells was further investigated. Specifically, first, oysters were soaked in 1 (w / v)% yeast cells (trade name “MOISTEX STD”, manufactured by Fuji Food Industry Co., Ltd.)-2 (w / v)% saline. Subsequently, water was drained after immersion for 3 hours. Subsequently, a portion of the oyster that had been drained was collected as a sample (test zone before heating).

  Subsequently, the remaining oysters were heated in a steam oven at 100 ° C. for 9 minutes (test zone after heating). As a control, oysters cooked in the same manner as the oysters in the test area, except that 2 (w / v)% saline was used instead of 1 (w / v)% yeast cells-2 (w / v)% saline Were used (control before heating, control after heating).

  Next, paste the oysters of the test zone before heating, the test zone after heating, the control before heating, and the control after heating with a food processor, moisture content, solid content, ash content, total nitrogen content, succinic acid content and glycine content. Was measured. Table 17 shows the results. Succinic acid and glycine are known to be umami umami components.

  Subsequently, based on the results in Table 17, the reduction rates of succinic acid and glycine before and after heating the oyster were calculated. The results are shown in Table 18.

  As a result, it was found that the oysters in the test group had less reduction rates of succinic acid and glycine due to heating than the control oysters.

  According to the present invention, it is possible to provide a technique for effectively using yeast cells after the yeast contents have been removed.

Claims (8)

  A flavor enhancer containing yeast cells after removal of yeast contents as an active ingredient.   The flavor improvement agent of Claim 1 whose said yeast cell is what was processed with the protease and the emulsifier.   The flavor improver according to claim 1 or 2, wherein the flavor is sweetness, salty taste, umami taste, bitterness, acidity, or hotness.   The flavor improvement agent as described in any one of Claims 1-3 whose said flavor is sweetness.   The flavor improvement agent of Claim 4 whose said sweet taste is derived from sucrose, glucose, lactose, or sorbitol.   The flavor improvement agent as described in any one of Claims 1-5 which is an object for flavor improvement of shellfish.   The flavor improvement agent as described in any one of Claims 1-6 used so that 0.3-2.0 mass parts may be added per 100 mass parts of foodstuffs.   A koji containing the flavor improver according to any one of claims 1 to 7.