JP3432342B2 - Seasoning manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for producing a clear seasoning consisting crushed clear seasoning and yeast cells consisting of yeast extract of yeast cells, and, from the crushed yeast cells About clear seasoning.

[0002]

BACKGROUND OF THE INVENTION Yeast extracts are meat extracts, vegetable extracts,
It is widely known that it is used as a food material together with seafood extract and the like, as it shows a seasoning that chemical seasonings do not have. Yeast extract is produced from yeast cells. Since yeast cells are covered with a cell wall on the outside, when yeast extract is produced, the yeast cell wall and cell membrane are physically disrupted, or the yeast cell wall and cell membrane are lysed with a cell wall lysing enzyme and a proteolytic enzyme. , Enzymatically chemically modifying the cell membrane of yeast cells by autolysis, etc., and extracting the extract containing useful proteins, nucleic acids, minerals, sugars, lipids, etc. in yeast with hot water,
A method of extracting with salt, salts such as potassium chloride, an acid, an alkali or a surfactant such as sodium dodecyl sulfate, alcohol, etc. is known. Then, as a method of physically crushing, for example, microbial cells are frozen with liquid nitrogen or the like,
Method of crushing microbial cells in a frozen state (Japanese Patent Publication No. 58-8)
No. 69 publication). A method of crushing with a medium ball such as a ball mill (JP-A-5-252894). A method of crushing with a high-pressure homogenizer (JP-A-48-58166 and JP-A-54-28467), in which 50% or more of live yeast cells are killed by a high-pressure homogenizer,
A method for producing a yeast extract that is self-digested at a temperature of 45 to 60 ° C. (Japanese Patent Publication No. 50-25539) is disclosed.

Further, as a method for crushing the yeast cell wall with a high-pressure jet impact homogenizer and subjecting the crushed liquid to various extraction treatments to extract and separate specific components in the yeast cells, a high-pressure jet impact homogenizer is used. A method in which the protein is crushed and the protein is extracted with an aqueous salt solution or an alkaline solution (JP-B-51-39240). A method in which the cell wall of a yeast cell is crushed and a glutathione-containing solution is extracted under conditions of pH 2 to 5 and 40 ° C. or lower (JP-B-57-48200). A method of crushing the cell walls of yeast cells by a high-pressure jet impact method, adding salt and extracting by heating at pH 6.5 to 8.5 to obtain enucleated yeast and ribonucleic acid (JP-A-50-135274), etc. Is disclosed.

[0004]

The present invention is directed to nutrients such as proteins, nucleic acids, minerals, sugars and lipids contained in yeast cells,
Various studies were conducted on the problem of providing various ingredients with excellent taste as seasonings. Then, in the method for producing a yeast extract that has been conventionally used as a food material, a method of crushing yeast cells with a homogenizer to obtain a yeast extract by self-digesting the yeast is not only tasty and nutritionally different from the yeast extract. Focusing on the fact that it is a better method than the method, we studied this method. As a conventional method for this method, the method disclosed in Japanese Patent Publication No. 50-25539 is disclosed. In this conventional method, in order to increase the yield of yeast extract, yeast cells are treated with a pressure homogenizer three times and then self-digested to produce yeast extract.
However, since the homogenizer has a low crushing ability in this method, the crushing treatment must be performed three times, and as a result, the temperature rise associated with the high-pressure treatment denatures enzymes, proteins, etc. The taste is completely different from the yeast extract obtained by the autolysis method. The present invention provides a method for suppressing the rise in temperature due to crushing treatment, efficiently self-digesting, and producing a seasoning excellent in taste with a high yield. Further, conventionally, there has been no method of using yeast cells as a seasoning as they are as seasonings without subjecting yeast cells crushed to autolysis or chemical extraction. An object of the present invention is to provide a method of crushing yeast cells as a seasoning as it is.

[0005]

Means for Solving the Problems The present inventor has conducted studies to solve the above problems. When the yeast cells were crushed by a high-pressure jet impact homogenizer, the product temperature of the yeast cells was It has been found that the cell membrane and cell wall of yeast cells are sufficiently disrupted and the autolysis is efficiently performed without denaturing the important enzymes and proteins contained in the body.
Furthermore, the yeast cells crushed by the same treatment are seasoned such that the taste components such as proteins, nucleic acids, minerals, sugars and lipids and nutrients are completely retained without subjecting them to autolysis or chemical extraction. It was found that it can be used as a fee.

According to the first aspect of the invention, the yeast cells are kept at a temperature of 10 ° C.
A method for producing a clear seasoning containing a yeast cell wall, which comprises crushing by a high-pressure jet impact homogenizer while maintaining a temperature not exceeding 10 ° C., self-digesting , and centrifuging . The invention of claim 2 is characterized in that yeast cells are crushed by a high-pressure jet impact homogenizer, extracted with hot water, and the yeast cell wall that could not be atomized later is centrifuged, It is a method of manufacturing seasonings. The invention of claim 3 is manufactured by the method of claim 1.
It is a clear seasoning characterized by containing yeast cell walls. The invention of claim 4 is manufactured by the method of claim 2.
A clear, characterized in that it contains a yeast cell wall that is created
It is a seasoning .

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION
Genus Saccharomyces For example, Saccharomyces cerevisia
e), yeasts belonging to the genus Pichia, the genus Hansenula and the like. In order to use these yeast cells in the method of the present invention, 1 to 30 w of these yeast cells are used.
Suspended in water at a concentration of / w%, preferably 5-20 w / w%.

According to the first aspect of the present invention, the suspension of yeast, which is partly viable cells, is continuously crushed by a high-pressure jet impact homogenizer for the purpose of separating the yeast cell wall from the yeast cells. At that time, the temperature of the suspension containing the yeast cells was adjusted to 10 by using the cooling mechanism of the crushing device before and after crushing the yeast cells so that the yeast components would not be denatured due to the temperature rise accompanying the high-pressure treatment. Hold at a temperature not exceeding ℃. The high-pressure jet impact homogenizer is a device that efficiently crushes and disperses bacterial cells by releasing the pressure after a high-pressure flux containing cells has collided at high speed under high pressure. The crushing is carried out at a pressure of 500 to 3000 kgf / cm ² , preferably 1000 to 2000 kgf / cm ² . The homogenizer is not particularly limited in type as long as it is a wet crusher capable of loading and releasing a high pressure sufficient to crush yeast.

[0009] As described above, the crushed yeast cells are obtained by applying a commonly used autolysis method to obtain yeast extract. For example, the crushed yeast cells are prepared at 1 to 20 w / w% and then left at 45 to 60 ° C. for 5 to 24 hours for autolysis. Is it possible to centrifuge the obtained product and finely grind it?
The yeast cell wall is removed to obtain yeast extract. If necessary, cell wall lysing enzyme, proteolytic enzyme, and ribonucleic acid degrading enzyme may be added. The yeast extract thus obtained has a higher extraction rate of 10 to 20% than the yeast extract obtained only by the conventional autolysis method, so that the yield is improved by about 20% or more. The yeast extract thus obtained has the same level of palatability as conventional yeast extracts, and it is prepared as a seasoning by preparing it in a usual product form such as paste, powder, granules, or liquid. You can

According to the second aspect of the present invention, the suspension of the yeast cells is continuously crushed by a high-pressure jet impact homogenizer 1 to 10 times to separate the yeast cell wall from the yeast cells, and the yeast cell wall is further separated. By this treatment, the particle size distribution of the yeast cell wall can be reduced to a median particle size of 2 μm. The median particle diameter is a value in the central rank when the particles are arranged in the order of the particle size in the particle size distribution measurement of the sample. The homogenizer equipment and crushing conditions are the same as in the case of claim 1.

As described above, after crushing, extraction with hot water, for example, at 60 to 90 ° C. for 1 to 30 minutes is carried out for the purpose of promoting extraction of yeast components and inactivating proteolytic enzymes contained in yeast cells. I do. After hot water extraction, the cell wall that could not be atomized was centrifuged (8000 xg, 20 minutes), filtered through a membrane filter with a particle size of 0.8 μm, and passed through the filter to obtain a clear cell containing the atomized yeast cells. Get the liquid. The yeast cell lysate solution does not produce a precipitate even after being clarified and stored for 3 months. In addition, the crushed yeast cells contain yeast cell wall components that have been atomized to a median particle size of 2 to 8 μm, and the components contained in the yeast cells are not modified. The liquid of disrupted yeast cells thus obtained can be used as it is, or the dried product can be used as a seasoning. In addition to the components of yeast extract that are widely used at present, this product contains glucan, sugar of mannan, proteins and nutrients that are components of the yeast cell wall, and is a seasoning different from conventional yeast extracts. Since the yeast cell wall is insoluble, it is separated and removed during the production of the yeast extract and is not effectively used. However, according to the present invention, the suspension is clarified by finely crushing the yeast cells, and a new seasoning containing the yeast cell components containing the yeast cell wall is obtained.

Next, an embodiment of the invention according to claim 1 of the present invention will be described.
Example 1 will be described below, and an embodiment of the invention of claim 2 will be described below as Example 2 and the analysis results of the components will also be described.

Example 1 Beer yeast (Saccharo) prepared to a concentration of 17%
myces cerevisiae) A water suspension of 1000kgf by a high-pressure jet impact type homogenizer (AQUA-300 Aquatech).
Treated once at a pressure of / cm ² . The temperature of the suspension containing the yeast cells before and after the crushing process was 10
It was set so that the temperature was kept below ℃. After crushing, autolysis was carried out at 50 ° C. overnight, and the yeast cell wall was removed by centrifugation to obtain the product of the present invention. In addition, as a comparative example, a yeast cell was not crushed, but self-digested under the same conditions as in Example 1 above to obtain a comparative product. As a result of measuring the extraction ratios of both of them, the product obtained in the present invention was 74.2%, the comparative product was 60.1%, and the yield of the present invention product is improved by 20% or more as compared with the comparative product. Was confirmed. When 1 liter of both extracts was pulverized, the product of the present invention weighed 80 g, while the comparative product obtained 66 g, a recovery amount of about 20% higher.

Table 1 shows the results of component analysis of the dried products of the product of the present invention and the comparative product obtained in Example 1 .

[0014]

[Table 1]

From the above results, the product of the present invention has a total sugar content value of 11.4% more than that of the comparative product, although the recovered amount is about 20% higher than that of the comparative product. It was confirmed that the contents were the same. Therefore, it was confirmed that the same amount of yeast or the product of the present invention recovered more sugar, total nitrogen and ash than the comparative product.

The sensory test results of the product of the present invention were compared with those of the comparative product. A sensory test was conducted on the following items, targeting 5 specialized panelists. The sensory evaluation was quantified by setting 1 to be very weak, 7 to be very strong, and 4 to be normal. The results are shown in Table 2.

[0017]

[Table 2]

As a result of the above sensory tests, the product of the present invention had a slightly stronger yeast odor than the comparative product, but the other flavors and tastes were almost unchanged. Therefore, the product of the present invention shows that the total sugar content is
Despite being 11.4% higher, it was confirmed that the palatability was almost the same as the comparative product.

[0019]

Example 2 A water suspension of brewer's yeast prepared to have a concentration of 6 w / w% and 12 w / w% was subjected to a high-pressure jet impact crusher (AQUA-300).
1000, 1400, 1800 respectively by Aquatech
It was treated 1 to 8 times at a pressure of kgf / cm ² . However, 6w / w%
The concentration was 1000 kgf / cm ² only. Next, the crushed yeast solution was extracted with hot water for 30 minutes in a boiling bath, followed by centrifugation (8000xg,
20 minutes) and filtered with a φ0.8 μm filter to obtain a disrupted yeast cell liquid. The obtained disrupted yeast cell liquid was clear. Even after each yeast cell disrupted liquid was stored for 3 months, it was clear without forming a precipitate, just like the production.

The brewer's yeast aqueous suspension before treatment and the 12 W / W% prepared yeast aqueous suspension obtained in Example 2 were treated at 8 at 1400 kgf / cm ² .
Regarding the freeze-dried product of the disrupted yeast cell lysate solution,
Electron micrographs are shown in FIGS. 1 and 2. From the yeast cells in FIG. 1, it was clearly confirmed that the yeast cell wall was crushed as shown in FIG. The measurement of particle size distribution is
As a result of using a laser diffraction / scattering particle size distribution analyzer (LA910, manufactured by Horiba Ltd.), the median particle diameter of the crushed yeast cells was 2 μm.

[0021]

The invention according to claim 1 of the present invention makes it possible to obtain a seasoning having a yeast extract obtained by a conventional method in a high concentration of 20% or more. Further, the invention of claim 2 is an industrially useful invention which can provide a seasoning containing useful components contained in yeast cells by refining the yeast cell wall.

[Brief description of drawings]

FIG. 1 is a photograph showing the morphology of a lyophilized product of yeast cells.

FIG. 2 is a photograph showing the morphology of a lyophilized product of yeast cells obtained by crushing the yeast cells of FIG. 1 by the method of the present invention.

Continuation of front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/28

Claims (4)

(57) [Claims] 1. A method in which yeast cells are crushed by a high-pressure jet impact homogenizer while maintaining the product temperature not exceeding 10 ° C., self-digested , and centrifuged .
A method for producing a clear seasoning containing a yeast cell wall. 2. A clear seasoning containing a yeast cell wall, characterized by crushing yeast cells with a high-pressure jet impact homogenizer, extracting with hot water, and centrifuging the yeast cell wall that could not be atomized later. Manufacturing method. 3. A clear seasoning containing the yeast cell wall produced by the method according to claim 1 . 4. A clear seasoning comprising the yeast cell wall produced by the method according to claim 2 .