JP3528600B2 - Yeast composition - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to yeast for enzymatic treatment.
The present invention relates to a composition comprising a decomposed product further decomposed, a method for producing the composition, and a food containing the composition.

[0002]

2. Description of the Related Art Generally, a "yeast extract" is a yeast that is self-digested or decomposes the cell wall by a cell wall lysing enzyme and / or protease to dissolve the water-soluble component in the yeast intracellular components, The insoluble component is removed by centrifugation or filtration, and only this water-soluble component is used as a seasoning. This water-soluble component can be concentrated into a paste if necessary,
It is also possible to dry it into a powder.

On the other hand, the production amount of meat extract having a similar effect to that of yeast extract is decreasing due to the increasing demand for meat, and the demand for yeast extract as a substitute for meat extract is increasing. In addition, while health-oriented and safety-oriented are strengthened, the content of naturally-occurring inosinic acid-containing yeast extract (JP-A-2-79954) and free amino acids instead of using synthetic seasonings such as sodium glutamate and sodium inosinate. High yeast extract (Japanese Patent Publication No.
6) and other new types of yeast extract are steadily expanding their markets. As a raw material yeast for such yeast extract, any of baker's yeast, brewer's yeast, torrula yeast, etc. is used. Now, not limited to the above, the existing yeast extract is composed of only the water-soluble components of yeast cells, and there is a step of removing insoluble components by centrifugation and filtration without fail (JP-A-1-179664,
JP-A-4-131064) has been a factor of a large cost increase.

Regarding yeast, besides yeast extract, yeast cells themselves may be dried and used as seasonings and health foods. This product only drys the yeast itself and contains the effective nutritional components in the yeast, but the yeast has a bad taste and a strong yeast odor, and the yeast components are not decomposed so that the taste is strong. Since it was inferior, it was rarely used as a seasoning in food. In addition, the cell wall of yeast is composed of insoluble polysaccharides such as glucan and mannan, and there is a drawback that the digestion efficiency is low and the nutritional value is low even if it is eaten as it is.

[0005]

DISCLOSURE OF THE INVENTION As described above, the yield is higher and the cost is lower than that of a normal yeast extract, and the richness and umami characteristic of the yeast extract are retained, and the yeast odor is small and the digestion and absorption are small. It is desired to develop foods having excellent properties.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that insoluble components such as centrifugal separation and filtration that are used in the general yeast extract production process. By lowering the cost by removing the removal step, and having a rich taste that is characteristic of yeast extract, umami, and by producing a yeast composition that imparts a rich taste of yeast extract or higher depending on the food used, The present invention has been completed.

That is, the first aspect of the present invention is that yeast is
Heat treatment is performed at 20 ° C for 10 to 60 minutes to inactivate intracellular enzymes, and after cooling, lytic enzymes, proteases, and
At least selected from the group of clearase and deaminase
The present invention relates to a composition comprising a decomposition product decomposed by an enzymatic treatment with one or more enzymes . A preferred embodiment relates to the above composition having a water content of 80% by weight or less. In a further preferred embodiment, 0.1% by weight or more, based on dry weight, of sodium 5'-inosinate,
The above composition is characterized by containing 0.1% by weight or more of 5'-sodium guanylate or 0.5% by weight or more of amino nitrogen.

The second aspect of the present invention is to use yeast at 90 to 120 ° C.
In performing heat treatment for 10 to 60 minutes, the intracellular enzymes were inactivated, after cooling, the internal cell components, and lytic enzyme, protease
Nuclease, nuclease, deaminase
At least, it relates to a method for producing the above composition, characterized in that it is decomposed by an enzyme treatment with one or more enzymes .
In a preferred embodiment, yeast is subjected to heat treatment at 90 to 120 ° C. for 10 to 60 minutes to inactivate intracellular enzymes, cooled, and then extracted with or during extraction of intracellular components with lytic enzymes. Protease, nuclease,
The present invention relates to a method for producing the above composition, which comprises reacting at least one enzyme selected from the group of deaminase.

[0009] In a further preferred embodiment, yeast
Is heat-treated at 90 to 120 ° C. for 10 to 60 minutes,
After inactivating intracellular enzymes and cooling, lysing intracellular components
The present invention relates to a method for producing the above composition, which comprises reacting with a protease, a nuclease and a deaminase after or simultaneously with extraction with an enzyme . In another more preferred embodiment, the yeast is at 90-120 ° C.
Heat treatment for 10 to 60 minutes to inactivate intracellular enzymes
The present invention relates to a method for producing the above composition, which comprises reacting with a protease after cooling and cooling, and after or simultaneously with extraction of intracellular components with a lytic enzyme .

The third aspect of the present invention relates to a food containing the above composition.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Examples of yeasts used in the present invention include baker's yeast, brewer's yeast, sake yeast, wine yeast and the like. Examples of such yeasts include Saccharomyces, Candida and the like. However, it is not limited to these. Further, any form of live yeast and dry yeast may be used.

[0012]

The enzyme treatment method referred to herein is, for example, after suspending the starting yeast in water to a concentration of about 10 to 15% by weight as a dry weight of the cells, and then heat treating at 90 to 120 ° C. for 10 to 60 minutes. To deactivate the intracellular enzyme,
After cooling to 50 ° C, 0.1 to 0.1 of lytic enzyme per dry cell weight
Examples include a method of adding 1.0% by weight and performing an enzymatic reaction at 30 to 60 ° C. for 4 to 30 hours to extract the obtained decomposed product, that is, the intracellular component of yeast. Examples of the lytic enzyme include Tunicase (trade name) (manufactured by Daiwa Kasei Co., Ltd.) and YL-15 (trade name, manufactured by Amano Pharmaceutical Co., Ltd.).

Since the lytic enzyme alone has low extraction efficiency, at least one or more enzymes selected from the group consisting of protease, nuclease and deaminase are added simultaneously with the lytic enzyme or after extraction with the lytic enzyme for the purpose of enhancing the extraction efficiency. It is preferable to add and react. The proteases referred to herein are trade name Protin AY (manufactured by Daiwa Kasei Co., Ltd.) and trade name Pro Leather (manufactured by Amano Pharmaceutical Co., Ltd.).
Examples of nucleases include trade name Nuclease P1 (manufactured by Amano Pharmaceutical Co., Ltd.) and the like, and examples of deaminase include trade name Deamizyme (manufactured by Amano Pharmaceutical Co., Ltd.).

The decomposed product obtained by decomposing yeast by enzymatic treatment as described above contains both a water-soluble component and an insoluble component, which are internal components of yeast, and the composition of the present invention comprising this decomposed product. Includes the decomposed product itself, a concentrated liquid obtained by condensing the decomposed product by a conventional method, a paste formed by removing water, and a dry powder formed by a known drying method.

The water content of the composition of the present invention is not particularly limited, but is preferably 80% by weight or less from the viewpoint of storage stability and convenience when used in foods. Further, since the composition of the present invention is considered to be able to mask yeast odor by increasing the umami with a nucleic acid component such as sodium inosinate or sodium guanylate or a tasting component such as a free amino acid, it is considered that the composition per dry weight of the composition can be improved. , 0.1% by weight or more of sodium 5'-inosinate, 0.1% by weight
Above 5'-sodium guanylate, or 0.5% by weight
It is preferable to contain the above amino nitrogen. 5'-
When the content of sodium inosinate and 5'-sodium guanylate is less than 0.1% by weight and the content of amino nitrogen is less than 0.5% by weight, umami, richness and yeast odor when added to food are provided. It may not be sufficient in terms of suppression.

Foods containing the composition of the present invention include:
Examples include soups, sauces, sauces, curries, meat products, snack foods, cooked foods, mixed powders, pickles, boiled fish, processed marine products, seasonings for cooking, and health foods. The composition of the present invention is used as a substitute for the umami component-containing substances such as yeast extract and sodium glutamate (including when used in combination with 1 part) in the food, and is added when preparing the food by a conventional method. be able to.

[0018]

EXAMPLES The present invention will now be specifically described with reference to examples, but these examples do not limit the present invention. Example 1 A baker's yeast belonging to the genus Saccharomyces, Kaneka Red Yeast (produced by Kanegafuchi Chemical Industry Co., Ltd.) was used as a raw material yeast. First, 10 g (dry weight) of the raw material yeast was suspended in 90 ml of water and heat-treated at 90 ° C. for 60 minutes to inactivate the enzyme in the microbial cells. Next, after cooling this yeast suspension to 50 ° C., 0.5% by weight of lytic enzyme (Tunicase FZ (trade name) (manufactured by Daiwa Kasei Co., Ltd.)) and 1.0% by weight of protease (trade name Protin) based on the dry weight. AY10 (manufactured by Daiwa Kasei Co., Ltd.), 0.2% by weight of nuclease (trade name Nuclease P1 (manufactured by Amano Pharmaceutical Co., Ltd.)), 0.1% by weight of deaminase (trade name Deamizyme (manufactured by Amano Pharmaceutical Co., Ltd.)) were added. Then, the enzyme reaction is performed at 50 ° C. for 24 hours,
Free amino acids, 5'-inosinic acid, 5'-guanylic acid, etc. were generated. After the completion of the enzyme reaction, heat treatment was performed to inactivate the enzyme, and the bacterial cell residue was concentrated as it was without separation to obtain 16.5 g of a concentrated liquid (water content 40%). Comparative Example 1 Under the same conditions as in Example 1, the raw material yeast was suspended in water and subjected to a heat treatment, and the yeast suspension in which the enzyme in the cells was inactivated was removed by centrifugation to remove the cell residue. , Concentrate, concentrate 1
0.0 g (water content 40%) was obtained.

Table 1 shows the results of analysis of the contents of 5'-sodium guanylate, 5'-sodium inosinate, and amino nitrogen in these concentrated solutions by the method of Hall-Mole.

[0020]

[Table 1]

From Table 1, the content of each umami component of Example 1 per dry weight is lower than the content of each component of Comparative Example 1 per dry weight, but the absolute content of each umami component in the concentrated liquid is high. It can be seen that the amount of each umami component of Example 1 is increased by 20% by weight or more, and the yield of each umami component is increased. Example 2 A baker's yeast belonging to the genus Saccharomyces, Kaneka Red Yeast (produced by Kanegafuchi Chemical Industry Co., Ltd.) was used as a raw material yeast. First, 10 g (dry weight) of the raw material yeast was suspended in 90 ml of water and heat-treated at 90 ° C. for 60 minutes to inactivate the enzyme in the microbial cells. Next, after cooling the yeast suspension to 50 ° C., 0.5 wt% of lysing enzyme (trade name Tunicase FZ (manufactured by Daiwa Kasei Co., Ltd.)) and 1.0 wt% of protease (trade name Flavorzyme) based on the dry weight. L (Novo Japan Co., Ltd.) was added and the enzymatic reaction was carried out at 50 ° C. for 24 hours to increase the free amino acid content. After the completion of the enzymatic reaction, heat treatment is performed to inactivate the enzyme, and the bacterial cell residue is concentrated as it is without being separated to obtain 18.1 g of the concentrated liquid (water content: 4
5%) was obtained.

Table 2 shows the results of analysis of the content of 5'-sodium guanylate, 5'-sodium inosinate, and amino nitrogen per dry weight of this concentrated solution by the method of Hall-Mole.

[0023]

[Table 2]

From Table 2, it can be seen that the content of amino nitrogen per dry weight is remarkably increased as compared with Example 1 and Comparative Example 1. That is, the content of each of 5'-sodium guanylate and 5'-sodium inosine is 0%.
Even if it is, it is suggested that the umami can be retained. Example 3 A baker's yeast belonging to the genus Saccharomyces, Kaneka Red Yeast (manufactured by Kanegafuchi Chemical Industry Co., Ltd.) was used as a raw material yeast. First, 10 g (dry weight) of the raw material yeast was suspended in 90 ml of water and heat-treated at 60 ° C. for 10 minutes. Then, add 2% sodium chloride, and add 2 at pH = 6.5 and a temperature of 40 ° C.
It was self-digested for 4 hours. This auto-digestion solution at 90 ℃ for 3
Heat treatment for 0 minutes to inactivate the enzymes in the cells, concentrate without separating, and concentrate 24 g (water content 60
%) Was obtained.

The content of amino nitrogen per dry weight in this concentrated liquid was analyzed by the method of Hall-Mole, and the result was 2.9%. Example 4 Sensory test Concentrated liquids of Examples 1 and 2, commercial yeast extract (trade name Kaneka Yeast Extract C (manufactured by Kanegafuchi Chemical Industry Co., Ltd.)), commercially available dry yeast (product name dry brewer's yeast Y2A (Asahi Brewery Foods) (Manufactured by Co., Ltd.)) was subjected to a sensory test by eight panelists, and the body taste, umami, and yeast odor were determined by the average value of the panelists. The results are shown in Table 3.

[0026]

[Table 3]

The concentrated liquids of Examples 1 and 2 are equal to or higher than the commercially available yeast extract in umami, and are superior to the commercially available dry yeast, and are superior to the commercially available yeast extract and the commercially available yeast in terms of the rich flavor. It was Regarding the yeast odor, the concentrated liquid of Example 1 is less than the commercially available dry yeast and equivalent to the commercially available yeast extract, but the concentrated liquid of Example 2 is less than the commercially available dry yeast, but compared to the commercially available yeast extract. There were many. Example 5 Samples obtained by drying the concentrated solutions of Examples 1 and 2 by a conventional method, commercially available yeast extract (Kaneka Yeast Extract C (trade name, manufactured by Kanegafuchi Chemical Industry Co., Ltd.)), commercially available dry yeast (trade name, dried) Beer yeast Y2A (manufactured by Asahi Breweries, Ltd.) was added to an okonomiyaki sauce having the following composition in an amount of 1.0% by weight, and after preparation, a sensory test was conducted by eight panelists, and the yeast was determined by the average value of the panelists. The odor, richness, umami, and seasoning aroma were evaluated. <Composition of Okonomiyaki sauce> Raw material Tomato paste 3.8% by weight Onion paste 1.0% by weight Garlic paste 0.3% by weight Carrot paste 0.3% by weight Apple paste 0.6% by weight Water 50.4% by weight Sugar 3 2.8% by weight Liquid sugar 15.2% by weight Soy sauce 11.4% by weight Vinegar 12.6% by weight Caramel 0.6% by weight Total 100.0% by weight With respect to the above raw materials 100.0% by weight, spice 0.2 % By weight Salt 0.9% by weight Sodium glutamate 0.2% by weight Water-soluble corn starch 15.0% by weight Each sample 1.0% by weight The results are shown in Table 4.

[0028]

[Table 4]

Regarding the umami, kokumi and seasoning aroma, the okonomiyaki sauce using the concentrated solutions of Examples 1 and 2 was superior to the commercially available dry yeast, and was equal to or higher than the commercially available yeast extract. Regarding the yeast odor, the okonomiyaki sauce using the concentrate of Example 1 was less than the commercially available dry yeast and was equivalent to the commercially available yeast extract, but the okonomiyaki sauce using the concentrate of Example 2 was more than that of the commercial dry yeast. Although it was small, it was higher than the commercially available yeast extract. Example 6 Samples obtained by drying the concentrated solutions of Examples 1 and 2 by a conventional method, commercially available yeast extract (Kaneka Yeast Extract C (trade name, manufactured by Kanegafuchi Chemical Industry Co., Ltd.)), dried yeast (trade name, dried) Beer yeast Y2A (manufactured by Asahi Beer Foods Co., Ltd.) was added to potato croquettes each having the following composition in an amount of 1.0 g, and after preparation,
A sensory test was conducted by eight panelists. <Composition of potato croquette> Raw materials (ingredients) Potato 210.0 g Mashed potato (rehydrated with water) 21.0 g Onion 60.0 g Ground mince 51.0 g Salt 1.4 g Sugar 9.0 g Sodium glutamate 0.3 g Spice Mix (Kaneka Sun Spice Co., Ltd.) 0.6 g Ami Ippin (Kanefuchi Chemical Industry Co., Ltd.) 6.0 g Soy sauce 3.0 g Lard 9.0 g Each sample 1.0 g <Preparation of potato croquette> Boiled Strained potatoes, chopped and sauteed onions, and minced minced sauteed with onions were mixed with other raw materials, after shaping, dressed and fried at 170-180 ° C to prepare potato croquettes.

The results are shown in Table 5.

[0031]

[Table 5]

Regarding the umami, kokumi, and seasoning aroma, the potato croquettes using the concentrated solutions of Examples 1 and 2 were superior to the commercially available dry yeast, and were equal to or higher than the commercially available yeast extract. Regarding the yeast odor, the potato croquette using the concentrate of Example 1 was less than the commercially available dry yeast and was equivalent to the commercially available yeast extract, but the potato croquette using the concentrate of Example 2 was more than the commercially available dry yeast. Although it was small, it was higher than the commercially available yeast extract. Example 7 Samples obtained by drying the concentrated solutions of Examples 1 and 2 by a conventional method, commercially available yeast extract (Kaneka Yeast Extract C (trade name, manufactured by Kanegafuchi Chemical Industry Co., Ltd.)), commercially available dry yeast (trade name, dried) Beer yeast Y2A (manufactured by Asahi Beer Foods Co., Ltd.) was added to each fish sausage having the following composition in an amount of 0.45% by weight, and after the preparation, a sensory test was conducted by eight panelists. <Composition of fish meat sausage> Raw material Surimi (frozen) 72.2% by weight Refined salt 1.8% by weight Starch 3.6% by weight Water 15.4% by weight Oil 3.6% by weight Spice Mix (Kaneka Sun Spice Co., Ltd.) 0.25% by weight Ami Ippin (Kanefuchi Chemical Industry Co., Ltd.)) 2.7% by weight Each sample 0.45% by weight <Preparation of fish sausage> The meat of the fish meat is finely cut to some extent with a silent cutter. Add salt little by little while stirring and stir until kneaded, then add water, taste Ippin,
Add oil, spices, each sample, and starch while stirring in order,
After filling the casing, it was sterilized by boiling at 100 ° C. for 30 minutes to prepare fish sausage.

The results are shown in Table 6.

[0034]

[Table 6]

Regarding the umami and kokumi, the fish meat sausage using the concentrated solutions of Examples 1 and 2 was superior to the commercially available dry yeast, and was equal to or more than the commercially available yeast extract. Regarding the yeast odor, the fish meat sausage using the concentrate of Example 1 was less than the commercially available dry yeast and was equivalent to the commercially available yeast extract, but the fish sausage using the concentrate of Example 2 was more than the commercially available dry yeast. Although it was small, it was higher than the commercially available yeast extract. Example 8 Samples obtained by drying the concentrated solutions of Example 1 and Example 2 by a conventional method, commercially available yeast extract (Kaneka Yeast Extract C (trade name, manufactured by Kanegafuchi Chemical Industry Co., Ltd.)), commercially available dry yeast (trade name, dried) Beer yeast Y2A (manufactured by Asahi Beer Foods Co., Ltd.) was added to each canned curry having the following composition in an amount of 1.5% by weight.
A sensory test was conducted by eight panelists. <Canned curry mix> Ingredients (1 can) A: Beef 6.8% by weight Potato (cut into pieces) 11.4% by weight Carrots (diced) 9.0% by weight B: Salad oil 4.5% by weight Lard 0 1.9 wt% Soft flour 4.5 wt% Pure curry (Kaneka Sun Spice Co., Ltd.) 1.8 wt% C: Sate onion 3.6 wt% Ground garlic 0.05 wt% D: Apple puree 2.36 wt% % Tomato ketchup 2.36% by weight Fresh cream 2.36% by weight Fruit channe 2.36% by weight Coconut milk 2.36% by weight Sugar 0.5% by weight Salt 0.5% by weight Beef extract 0.5% by weight Skim milk powder 0.5 wt% Powder sauce 0.5 wt% Sodium glutamate 0.5 wt% Each sample 1.5 wt% Caramel pigment 1.15 wt% Hot water 40.0 wt% <Canned Preparation Leh> the Kareruu prepared material B by a conventional method, C and D of the material in addition to this, sufficiently stirred,
After that, hot water is added to this to prepare a sauce, and the sauce is dispensed into a can containing the material of A in advance.
Sterilized at 1 ° C. for 20 minutes to prepare a canned curry.

The results are shown in Table 7.

[0037]

[Table 7]

Regarding the umami and kokumi, the canned curry using the concentrated solutions of Examples 1 and 2 was superior to the commercially available dry yeast, and was equal to or more than the commercially available yeast extract.
Regarding the yeast odor, the canned curry using commercially available dry yeast had a slight yeast odor, but the canned curries using the concentrated solutions of Examples 1 and 2 had no yeast odor, and no difference was felt.

[0039]

EFFECTS OF THE INVENTION According to the present invention, a food product having a higher yield and a lower cost than a normal yeast extract, yet maintaining the rich taste and umami characteristic of the yeast extract, having less yeast odor, and having excellent digestion and absorption properties is obtained. Can be provided.

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Claims (8)

(57) [Claims] 1. Yeast is heat-treated at 90 to 120 ° C. for 10 to 60 minutes to inactivate intracellular enzymes and cooled, and then lysed enzymes, proteases, nucleases, and deamids are used.
At least one or more enzymes selected from the group of Nase
A composition comprising a decomposition product decomposed by the enzyme treatment used . 2. The composition according to claim 1, which has a water content of 80% by weight or less. 3. 0.1% by weight or more, based on dry weight, 5'-sodium inosinate, 0.1% by weight or more 5 '.
-Sodium guanylate or 0.5% by weight or more of amino nitrogen is contained.
The composition as described. 4. Yeast is heat-treated at 90 to 120 ° C. for 10 to 60 minutes to inactivate intracellular enzymes, and after cooling, intracellular components are treated with lytic enzymes, proteases, and nuclei.
At least one selected from the group of ase and deaminase
The method for producing the composition according to claim 1, wherein the composition is decomposed by an enzyme treatment using the above enzyme. 5. Yeast is heat-treated at 90 to 120 ° C. for 10 to 60 minutes to inactivate intracellular enzymes, cooled, and then extracted with or at the same time as extraction of intracellular components with lytic enzymes. The method for producing the composition according to claim 1, wherein at least one enzyme selected from the group consisting of a nuclease and a deaminase is reacted. 6. Protease is obtained by heating yeast at 90 to 120 ° C. for 10 to 60 minutes to inactivate intracellular enzymes, cooling, and after extracting intracellular components with lytic enzymes or simultaneously with extraction. The method for producing the composition according to any one of claims 1 to 3, characterized in that a nuclease and a deaminase are reacted. 7. A protease is obtained by heating yeast for 90 to 120 ° C. for 10 to 60 minutes to inactivate intracellular enzymes and cooling, and then extracting intracellular components with a lytic enzyme or simultaneously with extraction. The method for producing the composition according to any one of claims 1 to 3, wherein: 8. A food containing the composition according to claim 1.