JP2641161B2 - Yeast extract and its production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a yeast extract widely used as a natural seasoning and a method for producing the same. More specifically, the present invention relates to a method for producing a clear and fluid yeast extract even when a high-concentration yeast extract is stored under refrigeration or at room temperature.

[0002]

2. Description of the Related Art Yeast extract has been widely used in recent years as a natural seasoning because it has a complex taste that is not found in chemical seasonings together with meat extracts, vegetable extracts, seafood extracts and the like. As a method for producing yeast extract, an undiluted solution of yeast extract is treated with an enzyme (JP-A-54-17167, JP-A-58-1983).
-86060, JP-A-62-289161, JP-A-63
-112965), heating and pressurizing treatment (JP-A-56-156)
72, JP-A-61-181356), supercritical treatment (JP-A-1-10960), treatment with an ultrafiltration membrane (JP-A-1-181960)
JP-A-112966, Japanese Patent Application Laid-Open No. 2-219560) are disclosed, but these production methods are intended to remove yeast odor of yeast extract, improve taste, increase yield, and the like. I have. As a method for producing a high-concentration yeast extract, concentration using an ultrafiltration membrane (Japanese Unexamined Patent Application Publication No.
219560), use of ultra-high pressure (JP-A-2-25505)
9) and the like. A process for obtaining a transparent yeast extract by further enzymatic treatment (Japanese Patent Laid-Open No. 04-14)
4667).

[0003]

Generally, high-concentration yeast extract (total solid content, 30-75 w / w%) has a small particle size of the insoluble component in the yeast extract stock solution and a large cake specific resistance. Since the solution is a solution, conventionally, as a production method for obtaining a high-concentration yeast extract, concentration was performed after filtration at a low concentration (total solid content concentration, 1 to 30 w / w%).
However, in this production method, the yeast extract directly filtered at a low concentration is clear, but becomes turbid as the concentration is increased to a high concentration. As a result, when added to foods that require clarity, such as noodle soup, ramen soup or sauce, there are problems such as turbidity and the amount of turbidity changing depending on the storage temperature after addition. Further, in the production method for obtaining a transparent yeast extract described in the prior art, the steps are complicated because enzymes are used, and the cost for equipment and enzymes is high, and the economic burden is large. On the other hand, when using a packaging form such as container packaging during transportation, the conventional high-concentration yeast extract has poor fluidity, so it is difficult to discharge the solution, and furthermore, it takes time to handle.
This is an obstacle to expanding the use of yeast extract as a seasoning. As described above, when a yeast extract having a high concentration is obtained by the conventional production method, there is a problem that it is difficult to use as a seasoning due to turbidity and poor fluidity. Therefore, an object of the present invention is to provide a yeast extract that is clear and has good fluidity even when a high-concentration yeast extract is stored under refrigeration or at room temperature, and a method for producing the yeast extract.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies in order to solve the above-mentioned problems. As a result, the yeast extract stock solution was cooled for 7 to 30 days so as not to freeze at −18 to 5 ° C. After that, even if refrigerated by the production method of performing filtration, even if stored at room temperature, to obtain a clear and fluid high concentration yeast extract,
The present invention has been completed. Furthermore, it has been found that a yeast extract can be efficiently obtained by adding a heat treatment step as a pretreatment for cooling. That is, the first of the present invention is:
The present invention relates to a yeast extract characterized by a total solid content of the yeast extract of 30 to 75 w / w%, a clarity under refrigeration or room temperature, and a viscosity of 10 to 1000 cps and good fluidity. The second aspect of the present invention relates to a method for producing the yeast extract, comprising maintaining the undiluted yeast extract at -18 to 5 ° C under non-freezing conditions for 7 to 30 days, followed by filtration. In the above production method, the yeast extract stock solution is cooled to pH 4 before cooling.
It is preferable that the temperature is adjusted to 5 to 7.0 and the heat treatment is performed at 80 to 135 ° C. for 1 to 60 minutes. In the above-mentioned production method, it is preferable to perform the filtration while maintaining the temperature of the yeast extract at -18 to 5 ° C so as not to freeze. In the above-mentioned production method, the yeast extract concentration in the yeast extract stock solution is adjusted to 2
It is preferable to be 0 to 55 w / w%. In the above production method, the yeast can be brewer's yeast.

Hereinafter, the present invention will be described in detail. The yeast extract concentration is 20 to 55 w / w%, the other solid concentration is 10 to 20 w / w%, and the total solid concentration is 30 to
A 75% yeast extract stock solution is adjusted to pH 4.5-7.0, preferably pH 4.5-5.0, and the temperature is adjusted to 80-1.
35 ° C., preferably at 110 to 135 ° C., for 1 to 60 minutes,
The heat treatment is preferably performed for 1 to 5 minutes. After heat treatment, -1
It is kept for 7 to 30 days, preferably for 7 to 9 days under the condition of non-freezing at 8 to 5 ° C, and has a transmittance of 0.5 to 2.0 (da).
rcy), preferably 0.8 to 1.0 (darcy) of a filter aid such as diatomaceous earth with respect to 3% of the yeast extract stock solution.
-10 w / w%, preferably 3-6 w / w%,
Filtration was performed to obtain a yeast extract as the filtrate. This yeast extract has a total solid content concentration of 30 to 75 w / w.
%, Preferably 30 to 60% w / w,
It is clear even under refrigeration or room temperature storage and has a viscosity of 10 to 100.
The fluidity is good at 0 cps, preferably 10 to 500 cps. The method for producing the yeast extract of the present invention can obtain the target yeast extract by filtering after keeping the yeast extract stock solution cooled, but by adding a heat treatment step before cooling, the filtration is performed. In this case, the filtration time can be shortened and the required filtration area can be reduced, so that the yeast extract can be obtained more economically and efficiently. In addition, examples of a method for producing a yeast extract stock solution include an autolysis method, a pressure treatment method, and an enzymatic decomposition method. The yeast extract concentration is 20 to 55 w / w%, and the other solid content concentration is 10 to 20 w / w%. The production method is not particularly limited as long as a yeast extract stock solution having a total solid content of 30 to 75 w / w% can be obtained. As the filtration method, in addition to the diatomaceous earth filtration described above, membrane filtration, ultrafiltration, microfiltration and the like can be used.

[0006]

EXAMPLES Examples will be shown below, but the present invention is not limited to these examples.

Example 1 Preparation of a stock solution of yeast extract After autolysis of brewer's yeast by a conventional method, the pH was adjusted with hydrochloric acid.
The mixture was adjusted to 5.0, concentrated by heating until the yeast extract concentration became 50 w / w%, and salt was added so that the salt concentration became 15 w / w% to obtain a yeast extract stock solution.

Example A After heat-treating a yeast extract stock solution at 135 ° C. for 1 minute,
The stock solution was kept at 7 ° C. for 7 days so as not to freeze. Thereafter, while keeping the stock solution at 5 ° C. or lower, the filtration rate is 1.0 (darcy).
Was added to the stock solution at 3 w / w%, and filtration was performed at a filtration pressure of 2 kg / cm ² to obtain a yeast extract.

Example B The same procedure as in Example A was carried out except that the undiluted yeast extract solution was not heat-treated.
After keeping the stock solution at 液 5 ° C. for 7 days so as not to freeze, filtration was performed to obtain a yeast extract.

Control Example After heating the undiluted yeast extract at 135 ° C. for 1 minute,
The stock solution was kept at 1 ° C. for one day so as not to freeze. Thereafter, filtration was performed in the same manner as in Example A to obtain a yeast extract. Tables 1 to 3 show comparisons of the obtained yeast extract, Examples A and B, control examples, and undiluted yeast extract in terms of clarity and filtration ability, cake specific resistance, and viscosity at each temperature.

[0011]

Table 1 エ キ ス Yeast extract temperature (° C) Example A Example B Control Example Yeast extract stock solution ５5 − − + + 20 − − + +37 − − + ++ − −; clarification ±; slightly turbid + ; Cloudy

[0012]

２ Example A Example B Example Control Yeast extract Stock solution ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Filtration capacity (kg / 8hr) 4,500 570 4,500 * Cake Specific resistance 3.49 × 10 ⁸ 1.11 × 10 ¹¹ 3.49 × 10 ⁸ * ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ━ Filtration capacity: It is a numerical value when the filtration area is 15 m ² . * Filtration is not generally performed on the undiluted yeast extract because of its poor filtration efficiency. The cake specific resistance is the resistance given by cake (insoluble component) per unit filtration area, and the smaller the number, the better the filterability.

[0013]

Table 3 Ａ Example A Example B Control Example Yeast extract stock solution粘度 Viscosity (cps) 18 19 24 1250 ━━━━━━━測定 Measurement temperature of viscosity: 35 ℃

From the above results, it was confirmed that the yeast stock solution was cooled and held for one week, and then filtered to obtain a clear yeast extract having good fluidity. Furthermore, it was found that by adding a heat treatment step before cooling, the filtration capacity was increased and the cake specific resistance was reduced, so that a high-concentration yeast extract could be obtained efficiently.

Example 2 The yeast extract obtained in Example A was stored by cooling at 5 ° C. for 1 week (Example C), stored at 5 ° C. for 1 month (Example D), 20 ° C., Table 4 shows data comparing the clarity and the viscosity of the sample stored for a week (Example E).

[Table 4] Example A Example C Example D Example E ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Clarity----Viscosity (cps) 18 18 18 18 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ −; clarity ±; slightly turbid +; turbid Therefore, even if the yeast extract of Example A is refrigerated or stored at room temperature, the clarity and viscosity do not change, so that the yeast extract obtained in the present invention is clear at refrigeration or room temperature and has good fluidity. Was confirmed.

[0016]

EFFECT OF THE INVENTION The yeast extract of the present invention is clear and has good fluidity despite its high concentration, which makes it easy to handle and expands the use of yeast extract as a seasoning. did. Further, by devising the manufacturing process, it was possible to provide a manufacturing method which is economical and excellent in manufacturing at an industrial level.

Claims (2)

(57) [Claims] 1. The yeast extract having a total solid content concentration of 30 to 75.
w / w%, clear under refrigerated or room temperature storage,
A yeast extract characterized by having good fluidity of up to 1000 cps. 2. The method for producing a yeast extract according to claim 1, wherein the yeast extract stock solution is kept at -18 to 5 ° C. under non-freezing conditions for 7 to 30 days, and then filtered.