JP2722212B2 - Production method of yeast extract - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a yeast extract, and more particularly, to a method for producing a yeast extract used for a seasoning for food, fortification of food, a microorganism culture medium, and the like. .

(Prior art) Yeast extract, together with meat extract, vegetable extract, seafood extract, etc., has a complex taste and flavor that cannot be obtained with chemical seasonings, and is often used as a seasoning for foods. Have been. It is also rich in nutrients and is widely used as a nutrient fortifying agent and as a component of a growth medium for various microorganisms.

Conventionally, this type of yeast extract has been produced by an autolysis method, an enzymatic decomposition method, a chemical decomposition method using acids, alkalis, salts or the like, and each production method has its own characteristics.

In the autolysis method, fresh yeast cells are less likely to self-digest and have a slower action and a lower yield, but are excellent in taste, because the enzyme power of the yeast cells is utilized.

As a method for promoting the self-digestion, various methods such as enzymatic decomposition in which an enzyme obtained from mold, bacteria or the like is added, and addition of an organic solvent such as ethyl acetate or toluene or high concentration salt are used.

(Problems to be Solved by the Invention) However, since these conventional methods forcibly digest yeast cells, the yield is good, but the obtained product has the original taste of yeast extract. It cannot be said that the properties and flavors are sufficiently satisfactory. However, a yeast extract to which a digestion-promoting substance has been added requires a production step such as evaporation of the solvent or desalting of salts, which not only complicates the process but also depends on the added substance. In addition, there is a drawback that the use as a food seasoning is sometimes restricted. In other words, conventional methods for producing yeast extract include various production methods, but if a true natural product is to be produced, the yield is poor and the cost is not satisfactory. However, there is a problem in that the addition of an accelerating substance is disadvantageous as described above.

(Means for Solving the Problems) The present inventors have solved the above-mentioned problems of the conventional method for producing a yeast extract, and produced a yeast extract having good taste and flavor in a better yield by a more excellent method. As a result of repeated experimental research, the present invention was completed.

The gist of the present invention is to add chitin / chitosan to yeast as a raw material in the production of yeast extract. Further, the present invention provides a method for producing a yeast extract, comprising adding 0.01 to 3% by weight of chitin / chitosan to raw yeast as a raw material.

Chitin / chitosan is obtained from a place where it exists as a complex of calcium and protein in crustaceans such as crab, shrimp, and krill, in the outer shell of insects, fungi, cell walls, and the like. It has a structure similar to cellulose produced in large quantities by plants. In recent years, its main uses are as a polymer flocculant for wastewater treatment, hair setting agents as cosmetics, pharmaceutical agents for hemostasis, wound treatment, etc., and other foods such as edible membranes, sickeners, and emulsion stabilizers. It is a natural product used as a material.

The present invention has solved the conventional problems by adding the above-mentioned chitin / chitosan in the production of yeast extract.

The yeast used in the present invention includes edible yeasts belonging to the genera Saccharomyces and Pichia, as well as generally known wild yeasts.

The present invention is characterized in that chitin / chitosan is added mainly in the step of autolyzing the yeast.

The amount of chitin / chitosan added is appropriately adjusted depending on the moisture, viscosity, molecular weight, and deacetylation ratio.
It is in the range of 3%. If the amount is less than 0.01%, there is no effect because it has no effect, and if the amount is more than 3%, it is inappropriate because the cost only increases but the effect does not increase any more. Thus, most preferably, it is in the range of 0.05 to 2%. Addition within this range is the most efficient in terms of cost.

In addition, when using chitin / chitosan, it is preferable to previously treat it with an acid such as acetic acid, hydrochloric acid, citric acid, tartaric acid or the like in order to improve the solubility.

In the practice of the present invention, the addition of chitin / chitosan does not mean that any special conditions are added to the production process of the yeast extract, and the production of the conventional autolysis method can be applied.

(Effect) Although it is not yet clear exactly how chitin / chitosa is added to the yeast extract and how this chitin / chitosa acts on the yeast as a raw material,
Chitin / chitosan acts as a promoter of autolysis of yeast, and yeast extract can be obtained in high yield. In producing yeast extract of the present invention, desalting treatment as in the conventional method is used. It has been confirmed from experiments that there is an excellent advantage that complicated operation steps such as distillation and solvent distillation are unnecessary.

(Examples) Examples of the present invention will be described below in detail.

Example 1 1 kg of bread pressed yeast (300 g of dried yeast) was dispersed in water 1 to prepare a yeast cream. 20 g of chitin / chitosan (manufactured by Yaizu Suisan Chemical Co., Ltd.) was previously dissolved in 20 g of glacial acetic acid, and then added to the yeast cream with stirring. This yeast cream was adjusted to pH 5.5 and a temperature of 45 ° C., and the yeast was autolyzed for 18 hours with stirring.

The autolysate of this yeast is then centrifuged, and the supernatant is collected, spray-dried and powdered yeast extract 150 g
I got

When the obtained powdered yeast extract was used as a raw material for powdered soup, a soup having a favorable flavor was obtained.

Example 2 1 kg of beer pressed yeast (300 g of dried yeast) was dispersed in water 1 to prepare a yeast cream. 15 g of chitin / chitosan (manufactured by Shin Nippon Chemical Co., Ltd.) was dissolved in citric acid in advance and then added to the yeast cream with stirring. This yeast cream was adjusted to pH 5.0 and a temperature of 45 ° C., and the yeast was autolyzed for 15 hours with stirring.

The autolysed juice of this yeast is then centrifuged to collect the supernatant, which is then concentrated and subjected to yeast extract paste 30.
0 g was obtained. This is the same excellent one as in the first embodiment.

(Effects of the Invention) The present invention is configured as described above, and has the following effects.

In the production of yeast extract, by adding chitin / chitosan, chitin / chitosan acts as an accelerator for autolysis of yeast, and yeast extract can be obtained in high yield. This chitin / chitosan is a natural product and does not require any post-treatment such as separation treatment or desalting treatment as in the case of conventional accelerators, and the production process is simplified. The fact that chitin / chitosan is a natural product has a great advantage that the obtained yeast extract can be eaten with confidence.

In the production of this yeast extract, the addition of chitin / chitosan at a weight ratio of 0.01 to 3% to the raw yeast as a raw material is because a small amount of 0.01 or less does not provide an accelerating effect. Even if the amount is larger than the above, only the cost is increased and the promotion effect is not increased any more and it is uneconomical. Therefore, adopting this range of 0.01 to 3% is not suitable for industrial production of yeast extract. This is the most appropriate thing to do.

In addition, upon the addition of the chitin / chitosan, the pretreatment of the chitin / chitosan with an acid such as acetic acid, hydrochloric acid, citric acid, tartaric acid or the like in order to improve the solubility of the chitin / chitosan is carried out industrially. In the production of yeast extract, the production efficiency can be improved.

Claims (2)

(57) [Claims] 1. A method for producing a yeast extract, which comprises adding chitin / chitosan in the production of the yeast extract. 2. A method for producing a yeast extract, comprising adding 0.01 to 3% by weight of chitin / chitosan to raw yeast as a raw material in the production of the yeast extract.