JP4543018B2 - Method for producing yeast extract - Google Patents

Description

  The present invention relates to a yeast extract and a method for producing the same, and more particularly, to a yeast extract capable of imparting or enhancing a rich taste to food and drink by simultaneously imparting a long-lasting umami and a rich feeling, and a method for producing the same. Is.

  In recent years, in the seasoning market, in addition to the consumer's genuine intention, health-consciousness has also increased, and a product that promotes a more natural taste and natural flavor is required. A simple seasoning substance such as glutamic acid soda (MSG) or inosinic acid / guanylic acid that simply imparts umami, a complex seasoning that imparts a complex taste, HVP (Hydrolyzed vegetable protein, vegetable protein hydrolysate) , HAP (Hydrolyzed animal protein, animal protein hydrolyzate) and various types of extracts have been transformed into natural seasonings.

  Nowadays, a trend that is becoming a major trend is a rich-flavored seasoning that adds richness and aftertaste. Known substances that impart a rich taste to foods include peptides, pyrazines, furans, polymer substances such as fats, glycogen, and gelatin, and flavor components such as onion and garlic. Among them, peptides are often contained in fermented foods such as miso, natto and cheese, and aged foods such as meat, and play an important role in imparting rich taste. Moreover, since the peptide also has an effect of extending the expression time of a taste component such as an amino acid that has a short taste expression time, the taste can be made thicker.

For example, fish soy sauce, which is a fermented food, contains a large amount of peptides and has the effect of imparting a rich taste to the food. In Japan, fish soy sauce is known as “Sutsuru” and “Ishiru”, and in Southeast Asia, it is famous for Prahok in Cambodia, Nyokumam in Vietnam, Nampula in Thailand, and so on.
Many fish soy sauce contains 5'-inosinic acid. By having both 5'-inosinic acid with umami and a peptide that enhances the umami, the richness of the umami and richness can be enhanced. Popular because it feels very strong.

The rich taste of fish soy is related to peptides and amino acids produced by the degradation of fish and shellfish proteins by enzymes in the degradation and aging processes of the production process (Patent Document 1). In addition, it is also disclosed that alkaline protease is added in the fish soy preparation process to increase the peptide content and enhance the richness (Patent Document 2).
In addition, focusing on peptides that have a persistent taste, a rich-flavored seasoning using a peptide having a molecular weight of 1000 to 5000 that is particularly effective for improving the sustainability has been put on the market (for example, Non-Patent Document 2).

On the other hand, in yeast extract widely used for food and drink as umami seasonings, peptide-containing yeast extracts that utilize the richness imparting action of peptides have been developed in addition to conventional umami imparting ability (for example, , Patent Document 3, Non-Patent Document 1).
However, the conventional yeast extract has a low peptide content and could not impart sufficient complex taste, thickness, richness, etc. to food.

Japanese Patent Laid-Open No. 11-222103 JP 2002-027943 A JP-A-6-113789 Food Industry October 15, 2003 issue 36-P. 40 New Food Industry (Food Materials Research Group) 2003, Vol. 45, no. 12

  As described above, the yeast extract has been developed by paying attention to the type and content of the peptide, but the conventional product has a low peptide content and has not been able to obtain a sufficient body taste imparting action.

  Under such circumstances, the present invention contains abundant peptides and contains nucleic acid-based taste-inducing components such as 5′-inosinic acid and 5′-guanylic acid, and has a long-lasting taste for food and drink. It is an object to provide a yeast extract that can impart a rich feeling and a deep taste to the original taste of food and drink, and a method for producing the same.

  As a result of intensive studies to solve the above problems, the present inventors have found that in the process, the content of the peptide in the yeast extract, the peptide ratio (the ratio of the peptide content to the total amino acid content), and the taste 5′-nucleotide. It has been found that the total content of varieties is useful as an index for harmonizing the richness and taste of yeast extract. And by adjusting these indices to a predetermined range, the resulting yeast extract only enhances the original taste of food and drink by simultaneously giving the food and drink a long-lasting umami taste and richness and richness. Rather, it was found to be excellent in the ability to impart a deep taste.

  In addition, in order to obtain the yeast extract of the present invention, it is preferable to disrupt the cell wall of the cells and to act in combination with endo-protease, 5′-phosphodiesterase, and 5′-adenylate deaminase. I found out. It has been found that by adopting such a method, the peptide content is increased, and a yeast extract having a total content of nucleic acid-based taste-inducing components and a preferred component of the peptide can be obtained. The present invention has been completed based on such findings, and provides the following invention as an embodied embodiment.

〔２〕 酵母が、キャンディダ属又はサッカロマイセス属に属する酵母である上記〔１〕記載の酵母エキス。
〔３〕 酵母菌体から菌体構成成分を抽出する工程の後、菌体構成成分にエンド型プロテアーゼを作用させる工程、及び、核酸系呈味性成分を生成させる工程を経て得られることを特徴とする上記〔１〕又は〔２〕に記載の酵母エキス。
〔４〕 酵母菌体から菌体構成成分を抽出する工程を、アルカリ性領域で行うことを特徴とする上記〔３〕に記載の酵母エキス。
〔５〕 エンド型プロテアーゼを作用させる工程を、アルカリ性領域で行うことを特徴とする上記〔３〕又は〔４〕に記載の酵母エキス。
〔６〕 酵母菌体から菌体構成成分を抽出すると同時にエンド型プロテアーゼを作用させる工程の後、核酸系呈味性成分を生成させる工程を経て得られることを特徴とする上記〔１〕又は〔２〕に記載の酵母エキス。
〔７〕 上記〔１〕〜〔６〕のいずれか一項に記載の酵母エキスを含有することを特徴とする飲食品。
〔８〕 酵母菌体から菌体構成成分を抽出する工程の後、菌体構成成分にエンド型プロテアーゼを作用させる工程、及び、核酸系呈味性成分を生成させる工程を経ることを特徴とする酵母エキスの製造方法。 [1] The content of the peptide represented by the following formula (1) is 20% by weight or more, the content ratio of the peptide with respect to all amino acids represented by the following formula (2) is 80% or more, and nucleic acid taste A yeast extract characterized in that the total content of the components is 2% by weight or more.

[2] The yeast extract according to [1] above, wherein the yeast belongs to the genus Candida or Saccharomyces.
[3] It is obtained through a step of extracting a cell component from yeast cells, a step of causing an endo-type protease to act on the cell component, and a step of generating a nucleic acid-based taste component. The yeast extract according to [1] or [2] above.
[4] The yeast extract as described in [3] above, wherein the step of extracting cell components from yeast cells is performed in an alkaline region.
[5] The yeast extract as described in [3] or [4] above, wherein the step of causing endo-type protease to act is performed in an alkaline region.
[6] The method according to [1] or [1], which is obtained through a step of producing a nucleic acid-based taste component after a step of extracting a cell component from a yeast cell and simultaneously causing an endo-type protease to act. 2].
[7] A food or drink comprising the yeast extract according to any one of [1] to [6] above.
[8] After the step of extracting cell components from yeast cells, the step of causing endo-type protease to act on the cell components and the step of generating a nucleic acid-based taste component A method for producing a yeast extract.

  ADVANTAGE OF THE INVENTION According to this invention, the yeast extract which can provide the umami | savory taste and richness with a lasting feeling simultaneously to food-drinks, and can give or enhance a rich taste and give the depth of a taste is provided. . Moreover, according to this invention, the method for manufacturing such a yeast extract efficiently is also provided. Since the yeast extract of the present invention can be extracted from highly safe natural yeast, it can be widely used safely in various foods and drinks.

  In the yeast extract of the present invention, the content of the peptide represented by the above formula (1) is 20% by weight or more, the content ratio of the peptide with respect to all amino acids represented by the above formula (2) is 80% or more, and a nucleic acid The total content of the system flavor components is adjusted to 2% by weight or more.

Since the yeast extract of the present invention has a peptide content and a peptide ratio within the predetermined ranges as described above, it has a high peptide content that has the effect of enhancing the rich taste of food and drink, and thus has an effect of enhancing the rich taste of food and drink. Specifically, a particularly rich feeling can be imparted. Further, since the total content of the nucleic acid-based taste-imparting components is 2% by weight or more, the umami imparting ability is also excellent. Therefore, the yeast extract of the present invention can simultaneously impart a strong umami taste and richness to food and drink.
And as a result of maintaining the peptide content, the peptide ratio, and the total content of the nucleic acid-based taste components as above as described above, the yeast extract of the present invention simultaneously imparts a long-lasting umami and a rich feeling. By this, while enhancing the original umami | taste of food-drinks, the rich taste can be provided or enhanced to food as a whole.
That is, the present invention provides a peptide in the yeast extract for obtaining a yeast extract capable of simultaneously imparting a long-lasting umami and richness to food and drink, and as a result, giving a deep taste, and It provides an indicator of the component ratio of the nucleic acid-based taste-imparting component. In other words, the present invention clarifies the relationship between the richness and umami imparting ability of yeast extract and ingredients.

  A substance that imparts a taste to a food or drink is also called a taste substance. In this specification, a taste substance defines the quality of taste of food and drink, such as salty taste, sweet taste, umami, pungent taste, bitterness, and sour taste. Say the main component.

  In this specification, a yeast extract means the mixture which has as a main component the microbial cell component obtained by carrying out the specific process mentioned later. The method for producing the yeast extract will be described in detail below.

In the present specification, “thickness” is an index indicating “taste strength” and “sustainability”. For example, “taste thickness”, “taste strength” Sa ”,“ taste sustainability ”and the like.
Further, “richness” is one of the elements that form the rich taste, and affects the strength of the rich taste. Kokumi is a term that expresses the authentic flavor and complex taste of food in general, and is used when basic taste qualities such as sweetness, salty taste, acidity, bitterness, and pungent taste cannot be expressed. Specifically, it is said to be “thick and strong umami with a lasting feeling”. The rich taste is made up of elements such as “strength of taste”, “spread”, “sustainability”, “harmony”, etc. When the “richness” and “umami” of the taste are strong at the same time, the rich taste It feels strong and gives a deep taste. “Deepness” of taste means a deep taste, in other words, a non-simple taste that is created as a result of the ingredients being mixed together and the ingredients gathered together.

  In the present specification, a peptide refers to a compound in which 2 to several tens of amino acids are linked with a peptide bond. The reason why the yeast extract of the present invention is excellent in the ability to impart a rich feeling is considered to be because, among the components in the yeast extract, in particular, the peptide has the property of enhancing the rich taste originally possessed by the food and drink. .

In this specification, a peptide content means the weight content rate of the peptide with respect to the absolute dry weight of a yeast extract, and is computed by the said Formula (1).
In the above formula (1), the total amino acid weight means the total amino acid weight contained in the yeast extract, and the value is the amino acid weight after hydrolyzing the protein in the yeast extract and completely decomposing it into amino acids. Measured and required. The free amino acid weight means a free amino acid originally contained in the yeast extract in the form of an amino acid, and the weight value is obtained by measuring the amino acid weight without hydrolyzing the protein in the yeast extract.

In this specification, a peptide ratio shows the ratio of the peptide content with respect to the total amino acid content in a yeast extract, and is calculated by said Formula (2). Here, the total amino acid content refers to the total amino acid weight content relative to the yeast extract weight, and is a value obtained by dividing the total amino acid weight by the yeast extract weight and multiplying by 100. The higher the peptide ratio, the higher the peptide content relative to all amino acids in the yeast extract. In the yeast extract of the present invention, it is necessary that the peptide content is 20% by weight or more and the peptide ratio is 80% or more. By setting the peptide content to 20% by weight or more and the peptide ratio to 80% or more, not only the richness can be enhanced, but also the umami of the food can be enhanced.
In the present invention, the peptide content has a greater influence on the effect than the peptide ratio. As described above, the peptide content needs to be 20% by weight or more, particularly preferably 30% by weight or more, and the higher the better. The peptide content depends on the amount of protein originally contained in yeast as a raw material.
On the other hand, the peptide ratio is an index of the free amino acid and the peptide ratio and affects the taste quality of the yeast extract, but a good balance can be maintained when it is 80% or more as described above.
The content of each amino acid is measured by HPLC for amino acid measurement.

In the present specification, the nucleic acid-based taste-inducing component refers to 5′-guanylic acid and 5′-inosinic acid. 5′-guanylic acid and 5′-inosinic acid are a kind of tasty 5′-nucleotides, and both are produced by degradation, conversion, or the like of ribonucleic acid contained in yeast as a raw material. 5′-guanylic acid can be produced by degrading yeast ribonucleic acid with 5′-phosphodiesterase, a 5′-ribonucleolytic enzyme, and 5′-inosinic acid can be produced by decomposing ribonucleic acid. It can be produced by reacting 5′-adenylic acid with 5′-deenylate deaminase.
In the present specification, the total content of nucleic acid-based taste-imparting components means the total content of 5′-guanylic acid and 5′-inosinic acid in the yeast extract, that is, the content of 5′-guanylic acid and 5′-inosine. Means the total acid content. That is, when it contains both 5'-guanylic acid and 5'-inosinic acid, it means the sum of the respective contents, and when it contains only 5'-guanylic acid, it means the content of 5'-guanylic acid. It means the content of 5'-inosinic acid.
The content of the nucleic acid-based taste component is measured by HPLC for nucleic acid measurement.

  The yeast extract of the present invention is required to contain a total of 2% by weight or more of nucleic acid-based taste components, and the more the more it is preferable. By setting the content of the nucleic acid-based taste-imparting component to 2% by weight or more, the effect of imparting umami becomes stronger, and it is possible to simultaneously impart a persistent umami and a rich feeling together with a rich feeling caused by the peptide. Moreover, the yeast extract of this invention should just contain 2 weight% or more of any one of 5'-guanylic acid and 5'-inosinic acid as a nucleic-acid-type taste component, and any one is contained. It is not necessary. 5'-guanylic acid has the taste of shiitake mushrooms, and 5'-inosinic acid has the taste of seafood such as bonito, and each has different taste qualities, so that the ratio can be adjusted according to the application.

  The yeast extract of the present invention can simultaneously impart a long-lasting umami and richness to foods and drinks because, as described above, the peptide content and the peptide ratio are high, and the nucleic acid-based taste components are well balanced. It is for including. If the peptide content in the yeast extract is 20% by weight or more, the peptide ratio is 80% or more, and the total content of the nucleic acid-based taste components is not more than 2% by weight, umami and richness can be imparted simultaneously. As a result, a rich taste cannot be imparted.

  The yeast used as a raw material for the yeast extract in the present invention is not particularly limited as long as it is edible, and those commonly used in the food industry such as brewer's yeast, baker's yeast, alcoholic yeast, and sake yeast are used. I can do it. Examples of such yeast include, for example, the genus Saccharomyces, the genus Pichia, the genus Hansenula, the genus Debariomyces, the genus Candida, the genus Kluyveromyces Examples include yeast belonging to the genus and the like. Examples of such yeasts include Saccharomyces cerevisiae IFO 1954, IFO 03019, IAM 4274, Pichia steisei Dane 1720, Hansenula anemona 150 Hansenii IFO 0855, IFO 1752), Candida utilis IFO 0619, ATCC 15239, Kluyveromyces lactis ATCC 56498, Kleberyces marxianus mys s marxianus ATCC 36534), include the Zygosaccharomyces Rukishi (Zygosaccharomyces rouxii ATCC 28253, ATCC 13356) yeast belonging to the like.

  One or more yeasts are used from these yeasts. Among them, Candida and Saccharomyces yeasts are suitable for industrial production because they have a high cell yield and are easy to culture. In addition, there is no restriction | limiting in particular in the culture | cultivation method of yeast, It can carry out according to a usual method.

Below, the preferable manufacturing method of the yeast extract of this invention is explained in full detail.
The yeast extract of the present invention can be produced by an enzymatic decomposition method using various enzymes. In particular, following the step of extracting the bacterial cell constituent component from the yeast cell body, it can be obtained through a step of causing an endo-type protease to act on the bacterial cell component component and a step of generating a nucleic acid-based taste component. Thus, by using endo-type protease, it is possible to suppress the production of free amino acids of taste substances such as glutamic acid and its salts, and to increase the peptide content. Further, by causing 5′-phosphodiesterase and 5′-adenylate deaminase to act, ribonucleic acid in yeast cells can be hydrolyzed to produce tasteful 5′-nucleotides.

  Extracting cell components from yeast cells means eluting components such as carbohydrates, nitrogen compounds, lipids, and vitamins that make up yeast cells outside the cells. There are methods for destruction (crushing), alkali extraction methods, hot water extraction methods and the like. Among these, the method for destroying (crushing) the cell wall is not particularly limited, and any of a mechanical and physical method and a chemical method using a chemical substance may be used. For example, autolysis method, enzyme decomposition method, acid decomposition method, ultrasonic crushing method, homogenizer method, pressure crushing method, bead impact method, grinding method, freeze thaw method, etc. Examples include an enzymatic decomposition method for destruction.

  Generating a nucleic acid-based taste component means generating one or both of 5'-inosinic acid and 5'-guanylic acid, which are nucleic acid-based taste components. Examples of the method for producing 5'-guanylic acid include a method in which 5'-phosphodiesterase, which is a 5'-ribonucleolytic enzyme, is allowed to act on ribonucleic acid. Examples of a method for producing 5'-inosinic acid include a method in which 5'-adenylic acid deaminase is allowed to act on 5'-adenylic acid, which is a reaction product of 5'-phosphodiesterase.

A production method using an enzymatic decomposition method will be described as a specific example. As a first example of an enzymatic degradation method suitable for the production of the yeast extract of the present invention, (i) a cell wall lytic enzyme is added to a yeast or a culture containing the bacterial cell to decompose the cell wall of the bacterial cell. A method comprising three steps: a step, (ii) a step of acting an endo-type protease that degrades the intracellular protein into a peptide, and (iii) a step of acting a 5′-phosphodiesterase that hydrolyzes the intracellular ribonucleic acid. Can do.
In the present invention, the order of each of the above steps can be appropriately changed on condition that the step (i) is performed first, while the above description is made from the viewpoint of avoiding complicated manufacturing steps. You can also proceed in this order. In addition, a plurality of steps, particularly the steps (i) and (ii) can be performed simultaneously. Further, as described later, the step (ii) can be omitted on condition that the step (ii) is performed under a certain condition.

  In the step (i), a cell wall lytic enzyme is allowed to act to crush the cell wall of the microbial cells and elute intracellular components. As the cell wall lytic enzyme to be used, since the cell wall of yeast contains β-1,3-glucan and mannan as main components, it contains glucanase and mannanase and has sufficient activity to lyse the yeast cell wall. good. For example, commercially available cell wall lytic enzymes include YL-15 (manufactured by Amano Enzyme Co., Ltd.), YL-NL (manufactured by Amano Enzyme Co., Ltd.), Tunicase (manufactured by Yamato Kasei Co., Ltd.), Kitalase (Kumiai Chemical Co., Ltd.). Manufactured). The amount of enzyme added, enzyme reaction temperature, enzyme reaction time, etc. are not particularly limited, and may be performed under the optimum conditions for each enzyme. Moreover, although it does not specifically limit about pH, It is suitable for the amount of ribonucleic acid eluted from a yeast microbial cell to increase in an alkaline area | region, Preferably pH 9-10.

In the step (ii), an endo-type protease is allowed to act to degrade the protein contained in the microbial cells to reduce the molecular weight to obtain a peptide. Proteases include exo-types that cleave peptide bonds from the ends of polypeptide chains and release amino acids one by one, and endo-types that cleave peptide bonds from the middle of polypeptide chains. In step (ii), In order to increase the peptide content, it is desirable to use an end type. An endo-type protease having a high purity is preferable, but it may inevitably contain impurities in actual production situations. When using a commercially available protease, any yeast extract that satisfies the peptide content and peptide ratio of the present invention may be used, but the purity of the endo-type protease is 80% or more, more preferably 90% or more. Is preferred. Examples of such commercially available endo-protease preparations include protease N “Amano” G (manufactured by Amano Enzyme), protin FN, protin A (manufactured by Daiwa Kasei Co., Ltd.) Pro Leather FG-F, and papain W. -400, promelain F (above, manufactured by Amano Enzyme Co., Ltd.), orientase 22BF, orientase 5BL (above, manufactured by Hankyu Bioindustry Co., Ltd.) and the like.
The amount of enzyme added, enzyme reaction temperature, enzyme reaction time, etc. are not particularly limited, and may be performed under the optimum conditions for each enzyme. Moreover, although it does not specifically limit also about pH, If it carries out by an alkaline area | region, Preferably pH 9-10, a peptide content and a peptide ratio will become high rather than the case where it is made to act in the other area | region, It is suitable.

The step (i) and the step (ii) may be performed simultaneously, or the step (ii) may be performed after the step (i) is performed. When the step (i) and the step (ii) are performed at the same time, the steps are simplified and the manufacturing time can be shortened.
In the case where the step (i) and the step (ii) are simultaneously performed, a cell wall lytic enzyme and an endo-type protease are allowed to act on a yeast or a culture containing the fungus body in an alkaline region, particularly pH 9-10. It is preferable. It is preferable to act in the alkaline region because the eluted ribonucleic acid content, peptide content, and peptide ratio are increased. In addition, since the nucleolytic enzyme in the yeast cell does not act in the alkaline region, it is not necessary to heat-inactivate the cell enzyme, and the step (iv) described later can be omitted.
Furthermore, when an endo-type protease is allowed to act in the alkaline region, cell components can be extracted from the yeast cells without the cell wall lytic enzyme acting in advance or simultaneously. Therefore, when the step (ii) is performed in an alkaline region, the step (i) can be omitted.

  In the step (iii), first, 5'-phosphodiesterase is allowed to act to hydrolyze 5'-ribonucleic acid in the cells to produce 5'-guanylic acid and 5'-adenylic acid. As 5'-phosphodiesterase (5'-ribonucleolytic enzyme), one that generates 5'-nucleotide from 5'-ribonucleic acid is used. Nucleases that specifically degrade phosphodiester bonds between nucleotides are preferred. For example, commercially available 5'-phosphodiesterase includes nuclease "Amano" G (manufactured by Amano Enzyme Co., Ltd.). The amount of enzyme added, enzyme reaction temperature, pH, enzyme reaction time and the like are not particularly limited, and may be performed under the optimum conditions for each enzyme.

In the step (iii), a yeast extract having a high 5′-guanylic acid content can be obtained by the action of the 5′-phosphodiesterase. However, when a yeast extract having a high 5′-inosinic acid content is desired. Subsequently, 5′-adenylic acid deaminase can be allowed to act to convert 5′-adenylic acid produced by the action of the 5′-phosphodiesterase into 5′-inosinic acid. Regarding 5′-adenylate deaminase, for example, commercially available 5′-adenylate deaminase can be used, and specific examples include deamizyme (manufactured by Amano Enzyme Co., Ltd.). The amount of enzyme added, enzyme reaction temperature, pH, enzyme reaction time and the like are not particularly limited, and may be performed under optimum conditions for each enzyme.
Both 5'-guanylic acid and 5'-inosinic acid are taste-degrading nucleic acid degradation products and have umami taste, but the former is the taste of shiitake mushrooms and the latter is the taste of seafood such as bonito. The quality is different. Therefore, whether the 5′-phosphodiesterase is allowed to act only in the step (iii) or the 5′-phosphodiesterase is allowed to act and then the 5′-adenylate deaminase is allowed to act depends on the use of the obtained yeast extract. May be selected as appropriate.

  The enzyme used in each step can be deactivated by, for example, heating. After suspending the yeast in water at an appropriate concentration of about 10-15%, the enzyme is inactivated by heating at 80-120 ° C, preferably 90-100 ° C. A heating time of about 10 minutes is sufficient. Enzyme deactivation may be performed for each step, or may be performed collectively after the last step.

  On the other hand, in addition to the above steps, (iv) a step of inactivating yeast intracellular enzymes by heating or the like may be included. The heating conditions can be the same as the inactivation of each enzyme described above. The order of the step (iv) is preferably any stage after the step (i). In particular, if it is carried out immediately after the step (i), the enzyme reaction can be carried out in the subsequent steps (ii) and (iii) regardless of the action of the intracellular enzyme. This is particularly preferable because adjustment is easy. Further, when the treatment (iv) is not performed, the steps after the step (ii) are carried out in an alkaline region where the intracellular enzyme does not hydrolyze the protein or nucleic acid, for example, pH 6 or more, preferably pH 9-10. It is preferable. In addition, when performing the process of (i) and (ii) in an alkali area | region, the direction which does not perform heat processing has high nucleic acid type | system | group taste component components, such as 5'-inosinic acid and 5'-guanylic acid. There is a tendency to obtain an extract.

Extraction residues such as yeast cells remaining as insoluble components without being decomposed in each of the above steps are appropriately removed so as to be carried out in the production of ordinary yeast extracts. Examples of the method for removing yeast cells and the like include, for example, centrifugation and membrane separation, among which centrifugation is suitable for industrial production.
There are no particular restrictions on the timing for removing yeast cells, etc., but when the step is performed before the step of generating the nucleic acid-based taste-related component, that is, before step (iii), Compared to the above, a yeast extract having a high content of nucleic acid-based taste-related components is obtained, which is preferable.

After completing the above steps, the supernatant of the yeast extract solution is collected, concentrated as necessary, and dried by a method such as spray drying to obtain the yeast extract as a solid. Moreover, it concentrates to high concentration and is good also as a liquid concentrated extract.
The yeast extract in the present invention can be used for various foods and beverages in general. Various foods and drinks include cooked foods, processed fishery products, processed meat products, pickles, boiled foods, health foods, dairy products, snack foods, confectionery, cold confectionery, soup, seasoning for cooking, sauce, noodle soup, dressing, sauce And seasonings such as ketchup, spicy foods such as curry and kimchi, soy milk, and other beverages.
By adding the yeast extract of the present invention to these foods and drinks, umami and richness can be simultaneously imparted, and the umami inherent to the foods and drinks is extracted and enhanced, resulting in imparting or enhancing kokumi. be able to.

In order to obtain the effects of the present invention, the amount of the yeast extract of the present invention added to the food or drink varies depending on the type of food, but generally 0.05% by weight or more is sufficient as the yeast extract for the food or drink. It is possible to obtain an advantageous effect. In addition, it is better to add a little more for a food with a strong taste. The upper limit is not particularly limited, but is preferably 5% by weight or less in consideration of economy and the effect of addition. Therefore, it is preferable to add 0.05 to 5% by weight as a yeast extract to food and drink. More desirably, 0.1 to 2% by weight is preferably added. On the other hand, when adding with respect to dairy products, it is desirable to make it small compared with general food-drinks. This is because if the amount added is too large, the milk texture is masked and a rich feeling is not imparted, which may be counterproductive. Usually, the yeast extract can be 0.01 wt% to 1 wt%, preferably 0.03 to 0.07 wt%.
The yeast extract of the present invention can be used in combination with other taste ingredients and various seasonings depending on the properties required for the food or drink to be added.

[Action]
The yeast extract of the present invention can simultaneously impart a long-lasting umami taste and a rich feeling of 5'-inosinic acid and 5'-guanylic acid, which are umami ingredients, and a peptide having a thickening action. This is thought to be due to the high content of both. Furthermore, the high content of the peptide enhances the original umami of food and drink by simultaneously providing a long-lasting umami and a rich sensation. It is thought that depth can be taken out. That is, the synergistic effect of a peptide, 5'-inosinic acid and 5'-guanylic acid can give a complex and deep umami taste that cannot be obtained simply by adding 5'-inosinic acid and 5'-guanylic acid in high amounts. it is conceivable that.

EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to this.
In the examples,% means% by weight excluding the peptide ratio.

[Measurement method of free amino acids and total amino acids]
The yeast extract was hydrolyzed with 6N hydrochloric acid at 121 ° C. for 12 hours to decompose all the proteins in the yeast extract into amino acids and to obtain all amino acids. Moreover, the free amino acid was calculated | required using the yeast extract which does not perform the said process.
The free amino acids and the total amino acid contents in the yeast extract or its hydrolyzate were quantified using a high performance liquid chromatography system (manufactured by Tosoh Corporation) under the following conditions.
Column: TSK-GEL Amino Pak (manufactured by Tosoh Corporation)
Detection: Fluorescence detection Eluent: Gradient elution with citrate buffer (pH 3 → pH 9)

[Measurement method of inosinic acid and guanylic acid]
The inosinic acid / guanylic acid content in the yeast extract was quantified using a high performance liquid chromatography system (manufactured by Shimadzu Corporation) under the following conditions.
Column: Shodex Asahipak GS-320, 7E (manufactured by Showa Denko)
Detection: UV260nm
Eluent: 10 mM sodium phosphate

[Example 1] Yeast extract 1
Saccharomyces cerevisiae (IFO 1954) was added to 1 m ^{3 of} molasses, 3.3 kg of monoammonium phosphate, 6.8 kg of ammonium chloride, 1.7 kg of potassium chloride, 1.7 kg of magnesium sulfate, 17 g of zinc sulfate, trace metals (boron) Using a medium (hereinafter referred to as molasses medium) to which 0.15 g of acid, 0.075 g of manganese sulfate, 0.10 g of copper sulfate, 0.62 g of ferric chloride, and 0.063 g of sodium molybdate were added for about 1 day ( After culturing for 20 to 24 hours and collecting and washing the bacteria, it was suspended in water to prepare 1000 ml of a yeast slurry (bacterial cell concentration 15%).

  After adjusting the pH of the yeast slurry to 9.5, 0.75 g of endo-type protease (trade name: “Protin A” (manufactured by Daiwa Kasei Co., Ltd.)) was added and reacted at 65 ° C. for 2.5 hours. I let you.

Next, the resulting product was heated at 95 ° C. to 100 ° C. for 10 minutes to inactivate the intracellular enzyme and the added enzyme, and then the supernatant and the solid content (cell residue) were separated by centrifugation.
After adjusting the supernatant to pH 5.0 and 70 ° C., 0.5 g of 5′-phosphodiesterase (trade name: Nuclease “Amano” G (manufactured by Amano Enzyme)) was added and reacted for 9 hours. Thereafter, after adjusting the supernatant to 50 ° C., 0.3 g of 5′-adenylate deaminase (trade name: Deamizyme (manufactured by Amano Enzyme)) was added and reacted for 9 hours.

After the reaction, the powder was dried to obtain 52 g of yeast extract 1.
The free amino acid content and total amino acid content in this yeast extract were 4.5% by weight and 37.0% by weight, respectively, the peptide content was 32.5%, and the peptide ratio was 87.8%. The contents of 5'-guanylic acid and 5'-inosinic acid were 3.3% by weight and 2.8% by weight, respectively.

[Example 2] Yeast extract 2
Candida utilis (IFO 0619) was cultured in the molasses medium used in Example 1 for about 1 day (20 to 24 hours), washed and collected, suspended in water, and yeast slurry (fungi 1000 ml of body concentration 15%) was prepared.

  After adjusting the pH of the yeast slurry to 9.0, 0.5 g of endo-type protease (trade name: “Promeline F” (manufactured by Amano Enzyme Co., Ltd.)) was added, and cell wall lytic enzyme (trade name: 0.5 g of YL-15 (Amano Enzyme Co., Ltd.) was added and reacted at 55 ° C. for 2 hours.

Next, the resulting product was heated at 95 ° C. to 100 ° C. for 10 minutes to inactivate the intracellular enzyme and the added enzyme, and then the supernatant and the solid (cell residue) were separated by centrifugation.
After adjusting the supernatant to pH 5.0 and 70 ° C., 0.5 g of 5′-phosphodiesterase (trade name: Nuclease “Amano” G (manufactured by Amano Enzyme)) was added and reacted for 9 hours. Thereafter, after adjusting the supernatant to 50 ° C., 0.3 g of 5′-adenylate deaminase (trade name: Deamizyme (manufactured by Amano Enzyme)) was added and reacted for 9 hours.
After the reaction, the powder was dried to obtain 70 g of yeast extract 2.

  The free amino acid and total amino acid contents in this yeast extract were 5.1% by weight and 39.7% by weight, respectively, the peptide content was 34.6% by weight, and the peptide ratio was 87.2%. The contents of 5'-guanylic acid and 5'-inosinic acid were 3.7% by weight and 3.0% by weight, respectively.

[Example 3] Yeast extract 3
The yeast slurry of Example 1 was heated at 95 ° C. to 100 ° C. for 10 minutes to inactivate intracellular enzymes, and then the pH was adjusted to 6.0, followed by endo-type protease (trade name: Protease N “Amano”). ] 0.5 g of G (Amano Enzyme) was added, 0.5 g of cell wall lytic enzyme (trade name: YL-15 (Amano Enzyme)) was added and reacted at 55 ° C. for 2 hours. It was.

Thereafter, the pH was adjusted to 5.0 and 70 ° C., 0.5 g of 5′-phosphodiesterase (trade name: Nuclease “Amano” G (manufactured by Amano Enzyme)) was added, and the mixture was reacted for 9 hours. Then, after adjusting the reaction solution to 50 ° C., 0.3 g of 5′-adenylate deaminase (trade name: Deamizyme (manufactured by Amano Enzyme)) was added and reacted for 9 hours.
Subsequently, the supernatant was separated from the solid (cell residue) by centrifugation, and the supernatant was powder-dried.

  The free amino acid content and total amino acid content in the yeast extract were 4.5% by weight and 41.0% by weight, respectively, the peptide content was 36.5% by weight, and the peptide ratio was 89.0%. The contents of 5'-guanylic acid and 5'-inosinic acid were 2.0% by weight and 1.9% by weight, respectively.

[Example 4] Yeast extract 4
After adjusting the pH of the yeast slurry of Example 2 to 9.0, 0.5 g of endo-type protease (trade name: Proleather FG-F (manufactured by Amano Enzyme Co., Ltd.)) was added, and cell wall lytic enzyme ( Brand name: YL-15 (Amano Enzyme Co., Ltd. product) 0.5g was added, and it was made to react at 55 degreeC for 2 hours.
Next, the yeast slurry was heated at 95 ° C. to 100 ° C. for 10 minutes to inactivate intracellular enzymes and added enzymes.

Thereafter, the pH was adjusted to 5.0 and 70 ° C., 0.5 g of 5′-phosphodiesterase (trade name: Nuclease “Amano” G (manufactured by Amano Enzyme)) was added, and the mixture was reacted for 9 hours. Then, after adjusting the reaction solution to 50 ° C., 0.3 g of 5′-adenylate deaminase (trade name: Deamizyme (manufactured by Amano Enzyme)) was added and reacted for 9 hours.
Subsequently, the supernatant was separated from the solid (cell residue) by centrifugation, and the supernatant was powder-dried.

  The free amino acid content and total amino acid content in this yeast extract were 4.5% by weight and 45.0% by weight, respectively, the peptide content was 40.5% by weight, and the peptide ratio was 90.0%. The contents of 5'-guanylic acid and 5'-inosinic acid were 2.1% by weight and 2.1% by weight, respectively.

[Example 5] Yeast extract 5
After adding 0.5 g of cell wall lytic enzyme (YL-15) and reacting at 65 ° C. for 2.5 hours, endo-type main protease (trade name “Protin A”) 52 g of yeast extract 5 was obtained in the same manner as in Example 1 except that 0.75 g (Amano Enzyme Co., Ltd.)) was added and reacted at 65 ° C. for 2.5 hours.
The free amino acid content and total amino acid content in this yeast extract were 4.6% by weight and 37.1% by weight, respectively, the peptide content was 32.5% by weight, and the peptide ratio was 87.6%. The contents of 5'-guanylic acid and 5'-inosinic acid were 2.8% by weight and 3.2% by weight, respectively.

[Example 6] Yeast extract 6
52 g of yeast extract 6 was obtained in the same manner as in Example 1 except that the yeast cells were separated by centrifugation after the step of reacting 5′-adenylate deaminase.
The free amino acid content and total amino acid content in this yeast extract were 4.4% by weight and 38.0% by weight, respectively, the peptide content was 33.6% by weight, and the peptide ratio was 88.4%. The contents of 5′-guanylic acid and 5′-inosinic acid were 1.9% by weight and 2.0% by weight, respectively.

[Example 7] Yeast extract 7
56 g of yeast extract 7 was obtained in the same manner as in Example 1 except that the pH of the yeast slurry was adjusted to 11 (that is, the enzyme reaction was performed under the condition of pH 11) before the cell wall lytic enzyme and protease were reacted. Obtained.
The free amino acid content and total amino acid content in the yeast extract were 4.0% by weight and 40.0% by weight, respectively, the peptide content was 36.0% by weight, and the peptide ratio was 90.0%. The contents of 5′-guanylic acid and 5′-inosinic acid were 1.4% by weight and 1.5% by weight, respectively.

[Example 8] Yeast extract 8
The endo type main protease was replaced with protin P (manufactured by Amano Enzyme Co., Ltd.) and the pH of the yeast slurry was adjusted to 6.5 before the protease was reacted (that is, the enzyme reaction was performed at pH 6. 56 g of yeast extract 8 was obtained in the same manner as in Example 1 except that the test was carried out under the condition 5).
The free amino acid and total amino acid contents in this yeast extract were 3.9% by weight and 39.9% by weight, respectively, the peptide content was 36.0% by weight, and the peptide ratio was 90.2%. The contents of 5'-guanylic acid and 5'-inosinic acid were 1.9% by weight and 1.9% by weight, respectively.

[Comparative Example 1] Yeast extract 9
A yeast extract having a peptide ratio of about 60 to 70% was prepared by the following method.
The yeast used in Example 1 was cultured under the same conditions as in Example 1 and then collected and washed, and suspended in water to prepare 1000 ml of a yeast slurry (cell concentration 15%).

After adjusting the pH of the yeast slurry to 6.0, 0.5 g of cell wall lytic enzyme (trade name: YL-15 (manufactured by Amano Enzyme Co., Ltd.)) was added, and exo-type protease (trade name: protease) 0.75 g of M “Amano” G (Amano Enzyme Co., Ltd.) was added and reacted at 55 ° C. for 3 hours.
The reaction solution was heated at 95 ° C. to 100 ° C. for 10 minutes to inactivate intracellular enzymes and added enzymes, then adjusted to pH 5.0 and 70 ° C., and subsequently 5′-phosphodiesterase (trade name: Nuclease “ 0.5 g of Amano "G (Amano Enzyme Co., Ltd.)) was added and reacted for 9 hours. Then, after adjusting the reaction solution to 50 ° C., 0.3 g of 5′-adenylate deaminase (trade name: Deamizyme (manufactured by Amano Enzyme)) was added and reacted for 9 hours.
Next, the supernatant of the reaction solution was separated from the solid by centrifugation (cell residue), and the supernatant was powder-dried to obtain yeast extract 9.

  The free amino acid content and total amino acid content in the yeast extract were 10.2% and 30.7%, respectively, the peptide content was 20.5%, and the peptide ratio was 66.8%. The contents of 5'-guanylic acid and 5'-inosinic acid were 1.9% and 1.8%, respectively.

[Comparative Example 2] Yeast extract 10
A yeast extract having a peptide ratio of about 60 to 70% was prepared by the following method.
The yeast used in Example 2 was cultured under the same conditions as in Example 2 and then collected and washed, and suspended in water to prepare 1000 ml of a yeast slurry (cell concentration 15%).

The yeast slurry was heated at 95 ° C. to 100 ° C. for 10 minutes to inactivate intracellular enzymes and added enzymes, then adjusted to pH 6.0, and cell wall lytic enzyme (trade name: YL-15 (Amano Enzyme ( 0.5 g), and 0.75 g of exo-type protease (trade name: Protease M “Amano” G (Amano Enzyme)) was added and reacted at 55 ° C. for 3 hours. I let you.
The reaction solution was adjusted to pH 5.0 and 70 ° C., and then 0.5 g of 5′-phosphodiesterase (trade name: Nuclease “Amano” G (manufactured by Amano Enzyme)) was added and reacted for 9 hours. Then, after adjusting the reaction solution to 50 ° C., 0.3 g of 5′-adenylate deaminase (trade name: Deamizyme (manufactured by Amano Enzyme)) was added and reacted for 9 hours.
Next, the supernatant was separated from the solids (cell residue) by centrifugation of the reaction solution, and the supernatant was powder-dried to obtain yeast extract 10.

The free amino acids and total amino acids in the yeast extract were 10.5% and 31.9%, respectively, the peptide content was 21.4%, and the peptide ratio was 67.1%. Further, the contents of 5′-guanylic acid and 5′-inosinic acid were 2.0% and 1.8%, respectively.
Table 1 shows the component composition of each yeast extract.

[Sensory test 1]
Among the yeast extracts obtained in the above examples and comparative examples, yeast extract 1 (Example 1), yeast extract 3 (Example 3), yeast extract 5 (Example 5), yeast extract 6 (Example) 6) and yeast extract 9 (Comparative Example 1) and commercially available yeast extract (trade name “Alo-Mild” (manufactured by Kojin Co., Ltd.)) imparting umami, richness and richness to udon soup Was evaluated by conducting a sensory test as follows.

Each yeast extract is 0.1% in udontsuyu (soy sauce: 5 g, soup stock (boiled bonito in 500 ml of hot water for 1 minute, then boiled butter juice): 95 g, salt: 0.5 g, sugar: 2.5 g) The solution was added (to the liquid), kept at 55 ° C., and a sensory test was conducted by 10 panelists.
Five grades of evaluation (very strong: +2, strong: +1, weak: 0, very weak: -1, no change for umami (first taste, aftertaste and overall), rich taste and richness) 2) was performed, and the sum of the numerical values of all the panelists was calculated. Furthermore, the total score was made into 4 grades (very strong: 15 points or more, strong: 10-14 points, slightly strong: 5-9 points, weak: 4 points or less).
Furthermore, the characteristics of taste when added to food were also evaluated.
The performance of each yeast extract was compared. The results of the sensory test are shown in Table 2.

As is apparent from Table 2, the yeast extract 9 and the commercially available yeast extract lack the depth of the taste, whereas the yeast extracts 1, 3, 5 and 6 have a strong taste and richness and a deep taste. there were.
From this result, the product of the present invention enhances the original taste of food and drink by simultaneously imparting a long-lasting umami and richness to udon soup, and gives or enhances the rich taste of food as a whole. It became clear that the taste can be deepened.

[Sensory test 2]
Among the yeast extracts obtained in the above Examples and Comparative Examples, yeast extract 2 (Example 2), yeast extract 4 (Example 4), yeast extract 7 (Example 7), yeast extract 8 (Example) 8) and yeast extract 10 (Comparative Example 2) and a commercially available yeast extract (trade name “Alo-Mild” (manufactured by Kojin Co., Ltd.)) imparting umami, richness and richness to consomme soup Was evaluated by conducting a sensory test as follows.
Add a 0.1% yeast extract to a commercially available additive-free consomme soup (product name “Consomme soup” (Nestle Maggie)), hold at 60 ° C., and maintain it at 60 ° C. Went. The results of the sensory test are shown in Table 3.

As is apparent from Table 3, the yeast extract 10 and the commercially available yeast extract lack the depth of taste, whereas the yeast extracts 2, 4, 7 and 8 have a strong taste and richness, and have a deep taste. there were.
From this result, the product of the present invention enhances the original umami of food and drink by simultaneously imparting a long-lasting umami and a rich feeling to the consomme soup, and also gives or enhances the rich taste of food as a whole. It became clear that the taste can be deepened.
In addition, even if compared with other brewer's yeast and baker's yeast, the favorable result that the yeast extract of this invention has a very strong thick feeling provision effect is obtained.

  Among the yeast extracts obtained in the examples and comparative examples, yeast extract 1 (Example 1), yeast extract 3 (Example 3), and commercially available yeast extract (trade name “Alomild” (Kojin Co., Ltd.) The effect of addition to vanilla ice cream, pudding and yogurt was evaluated by a sensory test as follows.

[Sensory test 3]
Each commercially available vanilla ice cream (product name “Courish” (Lotte)) was added with 0.05% of each yeast extract (vs. weight) and mixed, and a sensory test was conducted by 10 panelists.
About the body taste, richness and sweetness of each obtained vanilla ice cream, a five-stage evaluation for a blank without yeast extract (extremely strong: +2, strong: +1, weak: 0, very weak: -1, no change:- 2), and the total evaluation of all panelists was calculated. Furthermore, the total score was made into 4 grades (very strong: 15 points or more, strong: 10-14 points, slightly strong: 5-9 points, weak: 4 points or less).
Moreover, the characteristic of the taste quality when added to food was also evaluated. The results of the sensory test are shown in Table 4.

[Sensory test 4]
0.04% of each yeast extract (vs. weight) to homemade pudding (material: 2 egg yolks, 75g sugar, milk: 450ml, fresh cream 100ml, a little vanilla essence), cooked, 10 panelists A sensory test was performed.
For the body taste and richness of each pudding obtained, a five-step evaluation (very strong: +2, strong: +1, weak: 0, very weak: -1, no change: -2) on a blank without yeast extract The total evaluation of all panelists was calculated. Furthermore, the total score was made into 4 grades (very strong: 15 points or more, strong: 10-14 points, slightly strong: 5-9 points, weak: 4 points or less).
Moreover, the characteristic of the taste quality when added to food was also evaluated. The results of the sensory test are shown in Table 5.

[Sensory test 5]
0.04% of each yeast extract (vs. weight) was added to commercially available saccharide yogurt (product name “low sugar yogurt” (Chichiyasu)) and mixed, and a sensory test was conducted by 10 panelists.
The five-stage evaluation (very strong: +2, strong: +1, weak: 0, very weak: -1, no change: -2) was performed on the blank without yeast extract for the richness and richness of each yogurt obtained, The total evaluation of all panelists was calculated. Furthermore, it was set as 4 grade evaluation (very strong: 15 points or more, strong: 10-14 points, slightly strong: 5-9 points, weak: 4 points or less).
Moreover, the characteristic of the taste quality when added to food was also evaluated. The results of the sensory test are shown in Table 6.

  From the results of Tables 4 to 6, it was found that the product of the present invention can impart a rich feeling and also impart sweetness elongation (sustainability) to dairy products such as ice cream, pudding, and yogurt.

Claims (6)

After the step of extracting cell constituents by allowing cell wall lytic enzyme to act on yeast cells, the step of causing endo-type protease to act on the constituents of cells and the action of 5'-phosphodiesterase and / or 5'-adenylate deaminase And performing the step of producing a nucleic acid-based taste component which is 5′-guanylic acid and / or 5′-inosinic acid in this order, the content of the peptide represented by the following formula (1) is 20% by weight or more, A method for producing a yeast extract , wherein the content ratio of peptides to all amino acids represented by the following formula (2) is 80% or more and the total content of nucleic acid-based taste-imparting components is 2% by weight or more.

The method according to claim 1, wherein the step of extracting cell components from yeast cells is performed at pH 9-10. Extracting bacterial cell constituents by allowing cell wall lytic enzyme to act on yeast cells, and simultaneously causing endo-type protease to act on the bacterial cell components, and allowing 5′-phosphodiesterase and / or 5′-adenylate deaminase to act The step of generating a nucleic acid-based taste-imparting component that is 5′-guanylic acid and / or 5′-inosinic acid is performed in this order, and the content of the peptide represented by the following formula (1) is 20% by weight or more, The content ratio of the peptide to all amino acids represented by the formula (2) is less than 80%, and the total content of 5′-guanylic acid and / or 5′-inosinic acid is 2% by weight or more. A method for producing a yeast extract .

4. The method according to claim 3, wherein the step of extracting the bacterial cell constituent component from the yeast bacterial cell and causing the endo-type protease to act on the bacterial cell component component is performed at a pH of 9 to 10. The method for producing a yeast extract according to any one of claims 1 to 4, wherein the yeast belongs to the genus Candida or Saccharomyces . The method for producing a yeast extract according to any one of claims 1 to 5, wherein a step of removing a yeast cell extract residue insoluble in water is performed before the step of generating a nucleic acid-based taste component. .