JP2846669B2 - Novel yeast, food containing the yeast, and method for producing the food - Google Patents
Novel yeast, food containing the yeast, and method for producing the foodInfo
- Publication number
- JP2846669B2 JP2846669B2 JP1234037A JP23403789A JP2846669B2 JP 2846669 B2 JP2846669 B2 JP 2846669B2 JP 1234037 A JP1234037 A JP 1234037A JP 23403789 A JP23403789 A JP 23403789A JP 2846669 B2 JP2846669 B2 JP 2846669B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- food
- bread
- producing
- phenethyl alcohol
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は新規な酵母、該酵母を含有した食品及び該食
品の製造法に関し、更に詳しくは、風味が強く、また特
徴ある風味を有するパンや醗酵飲料、酵母調味料等の酵
母を利用する食品に関する。Description: TECHNICAL FIELD The present invention relates to a novel yeast, a food containing the yeast, and a method for producing the food, and more specifically, bread having a strong flavor and a characteristic flavor. And fermented beverages, and foods utilizing yeast such as yeast seasonings.
従来、パンの酵母にはサッカロマイセス・セレビシェ
に属する酵母類が一般に用いられており、一般的には中
種法によりパンが製造されている。近年、その主力製品
である食パンの消費が頭打ちにとなり、消費の低下を防
ぐために従来よりもおいしいパンが求められている。Conventionally, yeast belonging to Saccharomyces cerevisiae has been generally used as a yeast for bread, and bread is generally produced by a meso-species method. In recent years, consumption of bread, which is the main product, has leveled off, and there is a demand for more delicious bread than ever before in order to prevent a decrease in consumption.
従来の色パンに比べ強い風味または特徴のある風味を
出すための手段としては、一つにはいわゆる低温長時間
醗酵法や、ストレート法、100％中種法などの特殊な製
パン法があり、また他の一つには、いろいろな種類の
種、例えばホップス種や酒種を用いる方法がある。As a means of producing a strong or distinctive flavor compared to conventional colored bread, one of the methods is the so-called low-temperature long-time fermentation method, a special method such as the straight method, and the 100% medium seed method. Another method is to use various kinds of varieties, such as hops varieties and sake varieties.
しかし、これらの方法を用いるためには、従来と異な
る機械設備（例えば低温の醗酵室や種用の醗酵室など）
へ巨額の投資が必要であったり、種の場合は面倒な種起
こしと種の管理が必要であったりして、必ずしも実用的
方法とは言い難いのが実態である。However, to use these methods, it is necessary to use different mechanical equipment (eg, a low-temperature fermentation room or a fermentation room for seeds).
In reality, it is not always a practical method because a huge investment is required for seeds, and in the case of seeds, it is necessary to raise seeds and manage seeds.
パン以外の酵母を利用する醗酵食品の分野でも、たと
えば酵母調味料の場合では、酵母の利用による良好なフ
レーバーの付与という長所がある一方で、酵母には独特
のいやな酵母臭があり、この酵母臭のために酵母を充分
に活用できないという欠点があった。In the field of fermented foods using yeast other than bread, for example, in the case of yeast seasonings, yeast has the advantage of imparting good flavor by using yeast, but yeast has a unique unpleasant yeast odor. There was a drawback that yeast could not be fully utilized due to yeast odor.
本発明者らはこのような問題点、すなわち設備投資も
必要とせず、面倒な条件変更や操作変更することなしに
強い風味または特徴ある風味をパンに付与する方法を鋭
意研究した結果、イーストをフェネチルアルコールの生
産能を有する酵母に替えることにより達成できることを
見いだし、本発明を完成させた。The present inventors have conducted extensive studies on such a problem, that is, a method for imparting a strong flavor or a characteristic flavor to bread without requiring a capital investment and without cumbersome conditions or operation changes. The present inventors have found that this can be achieved by replacing the yeast with the ability to produce phenethyl alcohol, and completed the present invention.
すなわち、本発明の第１はサッカロミセス・セレビシ
ェに属し、フェネチルアルコールの生産能を有する酵母
を、本発明の第２は、前記酵母を含有してなる食品、本
発明の第３は、前記酵母を用いることを特徴とする食品
の製造法をそれぞれ内容とするものである。That is, the first of the present invention is a yeast belonging to Saccharomyces cerevisiae and capable of producing phenethyl alcohol, the second of the present invention is a food containing the yeast, and the third of the present invention is the yeast. The content of the method is a method for producing a food, characterized in that it is used.
すなわち、従来一般に用いられているイーストはェネ
チルアルコール生産能がないか生産能はあっても非常に
生産量が少なく、パンに特徴ある風味を付与すること
が、できなかったのに対し、本発明のイーストを用い、
パン中に10ppm以上のフェネチルアコールを醗酵含有さ
せることにより、特徴ある風味を付与することができ
る。That is, the conventionally used yeast does not have enoethyl alcohol-producing ability or has a production ability, but has a very small production amount and can not impart a characteristic flavor to bread, whereas, Using the yeast of the present invention,
A characteristic flavor can be imparted by incorporating phenethyl alcohol in a bread by fermentation in an amount of 10 ppm or more.
フェネチルアルコールはバラの花の香りに似ているた
め、従来酒類などの醗酵食品で芳香成分として位置付け
られているが、パンの分野においては殆ど注目されるこ
とはなかった。従って、当然乍ら、パン類でフェネチル
アルコールを10ppm以上含有するものはかつて提案され
たことはない。Since phenethyl alcohol resembles the aroma of rose flowers, it has been conventionally positioned as an aroma component in fermented foods such as alcoholic beverages, but has received little attention in the field of bread. Therefore, of course, breads containing 10 ppm or more of phenethyl alcohol have never been proposed before.
またフェネチルアルコールは特有の風味を付与するば
かりでなく、酵母臭のマスキング効果もあわせもってい
ることが確認され、従来酵母臭が問題とされていた酵母
調味料等における酵母臭の改良においても有効な手段で
ある。In addition, phenethyl alcohol not only imparts a unique flavor, but also has a masking effect on yeast odor.It has also been confirmed that phenethyl alcohol is effective in improving yeast odor in yeast seasonings and the like, in which yeast odor has been a problem. Means.
本発明の酵母菌株の取得には、一般に用いられている
パン酵母の菌株を変異させる方法が好適に用いられる
が、当該方法に限定されるものではない。For obtaining the yeast strain of the present invention, a commonly used method for mutating a baker's yeast strain is suitably used, but the method is not limited thereto.
次に実施例によって本発明を更に詳細に説明するが、
本発明がこれら実施例のみに限定されないことはない。Now, the present invention will be described in further detail with reference to Examples.
The present invention is not limited to only these examples.
実施例１（酵母の取得） 酵母をYPD培地50mlに１白金耳植菌して30℃で20時間
培養する。次に培養菌体10mlを3000rpmで10分間遠心分
離し、菌体を滅菌生理食塩水で２回洗浄する。洗浄菌体
をpH7.0のリン酸バッファーに懸濁後、エナメルメタン
スルホン酸を0.15ml添加して、30、℃で45分間変異処理
する。変異後3000rpmで10分遠心分離し、５％Na2So3で
洗浄する。これを遠沈後、更に生理食塩水で２回洗浄す
る。Example 1 (Acquisition of yeast) One loopful of yeast was inoculated into 50 ml of YPD medium and cultured at 30 ° C for 20 hours. Next, 10 ml of the cultured cells are centrifuged at 3000 rpm for 10 minutes, and the cells are washed twice with sterile physiological saline. After suspending the washed cells in a phosphate buffer of pH 7.0, 0.15 ml of enamel methanesulfonic acid is added, and mutagenized at 30 ° C. for 45 minutes. After the mutation, the mixture is centrifuged at 3000 rpm for 10 minutes and washed with 5% Na 2 So 3 . After centrifugation, it is further washed twice with physiological saline.
この変異処理菌体をパラフルオロェニルアラニン2mM
を含有する標準培地に適当にプレートして30℃で培養す
る。生育してきたコロニーをパラフルオロフェニルアラ
ニン耐性菌として、釣菌・使用する。This mutated cell was treated with parafluoroenylalanine 2 mM
The plate is appropriately plated on a standard medium containing and cultured at 30 ° C. The growing colony is used as a parafluorophenylalanine resistant bacterium.
上記方法により得たパラフルオロェニルアラニン耐性
株について、次の方法でフェネチルアルコール生産能を
測定した （フェネチルアルコール生産能の測定） （１）種母−試験管で殺菌した6mlの糖蜜培地に試験菌
を１白金耳接種して30℃で24時間振盪培養する。尚、糖
蜜培地の組成は下記の通りである； 糖蜜（グルコースとして） ４ 重量％ 尿素 0.3 〃 硫安 0.08〃 リン酸アンモニウム 0.04〃 （２）本培養 糖蜜培地が150ml入った500ml坂口フラスコ２本にそれ
ぞれ種母2mlずつ植菌して30℃で24時間振盪溶媒する。The phenethyl alcohol-producing ability of the parafluoroenylalanine-resistant strain obtained by the above method was measured by the following method. (Measurement of phenethyl alcohol-producing ability) (1) Seed mother-Test bacteria were placed in 6 ml of molasses medium sterilized in a test tube. Is inoculated with one loop of platinum and cultured with shaking at 30 ° C. for 24 hours. The composition of the molasses medium is as follows; molasses (as glucose) 4% by weight urea 0.3% ammonium sulfate 0.08% ammonium phosphate 0.04% (2) Main culture Two 500ml Sakaguchi flasks containing 150ml of molasses medium Inoculate 2 ml of each seed mother and shake at 24 ° C. for 24 hours.
（３）水洗・濾過 フラスコ２本分の菌体を3000rpm・５分遠心分離し、
１回洗浄の後、濾過して菌体を得る （４）製パン 得られた菌体6gをナショナル製ミックス粉１袋と、30
℃の水210mlに加えフナイ電気製自動製パン機で焼き上
げる。(3) Washing / filtration The cells of two flasks are centrifuged at 3000 rpm for 5 minutes.
After washing once, the cells are obtained by filtration. (4) Bread-making 6 g of the obtained cells are mixed with 1 bag of National-made mixed powder and 30
Add to 210ml of water at ℃ and bake with an automatic bread machine made by Funai Electric.
（５）フェネチルアルコール抽出 パンをコーヒーミルで破砕し、その1gと特級エタノー
ル3mlを加え、室温で３日間密封放置する。(5) Extraction of phenethyl alcohol The bread is crushed with a coffee mill, 1 g of the bread and 3 ml of special grade ethanol are added, and the mixture is left sealed at room temperature for 3 days.
（６）ガスクロ分析 エタノール適量の無水Na2SO4を加えて脱水した後、フ
ィルターで濾過し、ガスクロで分析する。(6) Gas chromatography analysis After dehydration by adding an appropriate amount of ethanol to anhydrous Na 2 SO 4 , the mixture is filtered through a filter and analyzed by gas chromatography.
尚、ガスクロ分析条件は次の通りである： ガスクロ:HEWLETT PACKERD 5890 カラム:DB−1,0.25μｍ×0.25mm I.D.×35m （ＪアンドＷサイエンティフィック社製） 注入口：スプリット方式 260℃ 検出器:FID 260℃ キャリアガス:He 150 Kps. スプリット比:1/195 試料注入量:1μ OVEN TEMP.:120℃（一定） INITIAL TEMP.:120℃ INITIAL TIME:8min INJECTTON TEMP.:260℃ DETECTOR TEMP.:260℃ 上記の方法にてフェネチルアルコール生産能の最も高
いサッカロミセス・セレビシェRM−14を選択した。The gas chromatography analysis conditions are as follows: Gas chromatography: HEWLETT PACKERD 5890 Column: DB-1, 0.25 μm × 0.25 mm ID × 35 m (manufactured by J & W Scientific) Inlet: split type 260 ° C. detector : FID 260 ℃ Carrier gas: He 150 Kps. Split ratio: 1/195 Sample injection volume: 1μ OVEN TEMP.:120℃(constant) INITIAL TEMP.:120℃ INITIAL TIME: 8min INJECTTON TEMP.:260℃ DETECTOR TEMP. : 260 ° C Saccharomyces cerevisiae RM-14 having the highest phenethyl alcohol-producing ability was selected by the above method.
実施例２、比較例１（製パンテスト） 上記サッカロミセス・セレビシェRM−14を用いて製パ
ンテストを行なった。尚、製パンテストは前記のナショ
ナル製食パンミックス粉を用い、フナイ電気製自動製パ
ン機により行なった。結果を第１表に示す。Example 2 and Comparative Example 1 (Bread making test) A bread making test was performed using the above Saccharomyces cerevisiae RM-14. The bread making test was carried out using the above-mentioned National Bread Bread Mix with an automatic bread machine manufactured by Funai Electric. The results are shown in Table 1.
実施例３、比較例２（酵母調味料） 第２表に示す配合の焼肉用タレを調製し、調製後30℃
で２日間保持した後、その風味を調べた。結果を第３表
に示す。 Example 3, Comparative Example 2 (Yeast seasoning) Sauce for grilled meat having the composition shown in Table 2 was prepared, and after preparation, 30 ° C.
, And the flavor was examined. The results are shown in Table 3.
以上の通り、サッカロミセス・セレビシェFM−14は、
パンや醗酵食品の分野で有用な、特徴ある芳香をつくり
出す有効な酵母であることがわかる。 As mentioned above, Saccharomyces cerevisiae FM-14,
It turns out that it is an effective yeast that produces a characteristic aroma useful in the fields of bread and fermented foods.
本発明によれば、風味が強く、特徴ある風味のパン類
を容易に提供することができる。また酵母調味料など従
来酵母臭が問題になっていた食品においても、酵母臭の
マスキング効果により酵母臭が消え、さらに風味自体に
おいても特徴のある食品を製造することが可能である。Advantageous Effects of Invention According to the present invention, breads having a strong flavor and characteristic flavor can be easily provided. In addition, even in foods such as yeast seasonings which have conventionally had a problem with yeast odor, it is possible to produce a food with a yeast odor that disappears due to the masking effect of yeast odor, and further, a flavor itself.
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.6 識別記号 ＦＩ Ｃ１２Ｒ 1:865） (58)調査した分野(Int.Cl.6，ＤＢ名) C12N 1/18 A23L 1/28 ＢＩＯＳＩＳ（ＤＩＡＬＯＧ) ＷＰＩ（ＤＩＡＬＯＧ)──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. 6 identification code FI C12R 1: 865) (58) Investigated field (Int.Cl. 6 , DB name) C12N 1/18 A23L 1/28 BIOSIS (DIALOG) ) WPI (DIALOG)
Claims (10)
ネチルアルコールの生産能を有する酵母。1. A yeast belonging to Saccharomyces cerevisiae and capable of producing phenethyl alcohol.
（微工研菌寄第11003号FERM P−11003）である請求項１
記載の酵母。2. The method according to claim 1, wherein the yeast is Saccharomyces cerevisiae RM-14.
(FEM P-11003 No. 110003).
The described yeast.
る請求項１記載の酵母。3. The yeast according to claim 1, which is a phenylalanine analog-resistant mutant.
フェニルアラニンである請求項３記載の酵母。4. The yeast according to claim 3, wherein the phenylalanine analog is parafluorophenylalanine.
を含有してなる食品。5. A food comprising the yeast according to any one of claims 1 to 4.
品。6. The food according to claim 5, wherein the food is bread dough.
てなる請求項５〜７のいずれかの各項記載の食品。8. The food according to any one of claims 5 to 7, wherein the food contains at least 10 ppm of phenethyl alcohol.
を用いることを特徴とする食品の製造法。9. A method for producing a food, comprising using the yeast according to any one of claims 1 to 4.
法。10. The method according to claim 9, wherein the food is bread.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1234037A JP2846669B2 (en) | 1989-09-09 | 1989-09-09 | Novel yeast, food containing the yeast, and method for producing the food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1234037A JP2846669B2 (en) | 1989-09-09 | 1989-09-09 | Novel yeast, food containing the yeast, and method for producing the food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0398577A JPH0398577A (en) | 1991-04-24 |
| JP2846669B2 true JP2846669B2 (en) | 1999-01-13 |
Family
ID=16964576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1234037A Expired - Fee Related JP2846669B2 (en) | 1989-09-09 | 1989-09-09 | Novel yeast, food containing the yeast, and method for producing the food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2846669B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4098841B2 (en) * | 1996-02-23 | 2008-06-11 | カゴメ株式会社 | Method for producing fermented food and drink |
| CN109536540A (en) * | 2019-01-31 | 2019-03-29 | 福建师范大学 | A kind of biological culturing method using saccharomyces cerevisiae high yield 2 phenylethyl alcohol |
-
1989
- 1989-09-09 JP JP1234037A patent/JP2846669B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0398577A (en) | 1991-04-24 |
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