JP6918704B2 - Water retention agent and softening agent with water retention and its manufacturing method - Google Patents

Description

The present invention relates to a water retention agent and a softener for foods obtained from yeast cell residues.

Livestock meat and fish and shellfish tend to become hard due to the shrinkage of fibers when water is separated during processing such as boiling, baking, and frying. In addition, drip when thawing frozen foods, prepared foods such as fried foods, and water separation during storage of paste products such as livestock meat and seafood not only cause deterioration of juiciness and deterioration of taste and texture due to the generation of bamboo blinds. , It is a problem because it causes microbial contamination. In order to prevent these, various food water retention agents and softeners have been developed.

Conventionally, as water retention agents and water separation preventive agents for foods, vegetable and animal protein materials such as egg white protein (Patent Document 1), milk clear protein (Patent Document 2), and soy protein (Patent Document 3), and polymerization Phosphates have been used. However, animal protein materials have problems such as bird flu and BSE in recent years, and plant protein materials have problems such as unseasonable weather, and the raw material supply sources and prices are unstable. Soy protein can also affect the taste of foods with a distinctive odor. (Patent Document 4) In addition, polymerized phosphate may be avoided because it may inhibit the absorption of calcium due to overdose (Patent Document 5).

As other water retention agents and water separation preventive agents, various modified starches, thickening polysaccharides, trehalose (Patent Document 6), gelatin (Patent Document 7), carboxymethyl cellulose (Patent Document 8) and the like have been reported. .. However, even with the above method, supply stability becomes a problem when animal and plant resources are used as raw materials. Further, there are problems that the production process is complicated and the titer as a water retention agent is not sufficient.

As a method for softening livestock meat and fish and shellfish, a method using an enzyme agent such as protease is generally known (Patent Document 10), and a method of increasing the hydration of meat by adding a pH adjuster and tilting it toward the acidic side is known. ing.

On the other hand, yeast contains components such as nucleic acids, amino acids, and peptides, and its extract is used as a raw material for glutathione, which is a pharmaceutical product, and as a yeast extract, which is a natural seasoning. Effective utilization of yeast cell residue produced as a by-product has been an issue.

The yeast cell residue after yeast extract extraction contains glucan, mannan, mannoprotein, protein, lipid, and nucleic acid as main components, and Patent Document 9 describes that the yeast cell residue after yeast extract extraction is subjected to high-pressure treatment. An anti-water separation agent containing a yeast cell wall fraction purified by applying the above method as an active ingredient has been reported.

However, the above method utilizes a yeast cell wall in which the yeast cell residue is highly purified, and there is no known example of using the yeast cell residue itself as a water retention agent or a softener.

Japanese Unexamined Patent Publication No. 2008-86306 Japanese Unexamined Patent Publication No. 2001-46002 Japanese Unexamined Patent Publication No. 2011-254702 JP-A-2007-274965 WO2012 / 060409 Japanese Unexamined Patent Publication No. 9-56342 Japanese Unexamined Patent Publication No. 11-164655 JP 2015-149930 JP-A-2002-153263 Japanese Unexamined Patent Publication No. 2014-158436

The problem to be solved by the present invention is to show high water retention and softening effect by adding or immersing in a general food that tends to cause water separation during cooking or storage period, and the taste of the added food. It is to provide a water-retaining agent and a softening agent for foods that do not affect the above. In addition, the water-retaining agent and softening agent for foods need to be safe for the human body, and it is desirable that they can be stably supplied.

As a result of diligent research on solving the above problems, the present inventors have found that water retention is remarkably improved by reacting an appropriate amount of cell wall lysifying enzyme with yeast cell residue. By adding this to food, the water retention of food is improved and water separation is suppressed.

Furthermore, it has been found that the hardening of livestock meat and seafood after cooking can be suppressed by immersing the livestock meat and seafood in an aqueous solution containing the same.

That is, the present invention
(1) A yeast-derived food water-retaining agent having a solid content concentration of 10% by weight and a viscosity of 2000 mPa · s or more in a 25 ° C. mixture.
(2) The food water retention agent according to (1) above, which has a protein content of 20% by weight or more and a dietary fiber content of 20% by weight or more.
(3) A method for modifying meat, in which the water-retaining agent of (1) or (2) is added to meat.
(4) The method for producing a water-retaining agent for food according to (1) or (2) above, which comprises a step of allowing a cell wall lysifying enzyme to act on the yeast cell residue after extraction of yeast extract.
(5) The present invention relates to the method for producing a water-retaining agent for food according to (3) above, wherein the cell wall lysing enzyme is a protease-free glucanase.

According to the present invention, water retention is remarkably improved by allowing yeast cell wall lytic enzyme to act on yeast cell residue obtained by extracting yeast extract or the like from yeast cell cells so that the yeast cell residue has a specific viscosity. And you can get an excellent water retention agent. By adding the water-retaining agent of the present invention to a food, the water-retaining property of the food is greatly improved, and water separation that occurs in the food manufacturing process, freezing and thawing, storage and the like can be prevented. Further, by immersing or adding the food to the water-retaining agent of the present invention, it is possible to suppress the hardening of the food by cooking and soften it. Since the water retention agent of the present invention has little taste and odor, it has almost no effect on the taste of food.

In addition, the bacterial cell residue after extracting yeast extract or the like can be used as a raw material, and the bacterial cell residue itself can be used as a water retention agent by a simple step. A large amount of bacterial cell residues of torula yeast and brewer's yeast are by-produced with the production of yeast extract as a seasoning and other useful components, and the present invention can effectively utilize the yeast bacterial cell residues, so that the cost is high. It is also extremely advantageous in terms of waste reduction. In addition, there is less risk of supply insecurity, price fluctuations, and quality fluctuations compared to the case of using animals and plants as raw materials.

It is a photograph comparing water retention. The left is the water retention agent of the present invention (produced in Example 1), and the right is the yeast extract residue before the enzyme is allowed to act (used in Comparative Example 2), each of which is a mixture of solid content: water at a weight ratio of 10:90. .. Breaking strength of chicken breast

Hereinafter, the present invention will be specifically described. The type of yeast cells that can be used as a raw material in the present invention is one that can be lysed by a yeast cell wall lysifying enzyme. For example, bacteria belonging to the genera such as Saccharomyces, Endocopsis, Saccharomycodes, Nematospora, Candida, Trulopsis, Pretanomyces, Rhodotorula, or so-called brewer's yeast, baker's yeast, sake yeast and the like can be mentioned. Of these, Candida utilis or Saccharomyces cerevisiae, which have a particularly high eating experience, are desirable.

The yeast cell residue of the present invention is extracted from yeast using any one or more of hot water, acid / alkaline solution, autolysis, mechanical crushing, etc. to remove yeast extract or useful components. It is the residue after. For example, "KR yeast" manufactured by Kojin Life Science Co., Ltd. can be mentioned.
Such residues generally contain glucan, mannan, protein, lipid, and nucleic acid as the main components, but structurally, glucan, mannan, protein, and other components form a complex and become strong. It is inferred that they are combined.

In the method for producing the water-retaining agent of the present invention, first, water is added to the above-mentioned yeast cell residue to prepare a cell suspension having a concentration of about 10% by mass based on the dry cell weight. If necessary, a step may be provided in which the yeast cell suspension is centrifuged to obtain the yeast cell residue, and water is added again to prepare the cell suspension having a concentration of about 10% by mass. The prepared bacterial cell suspension is adjusted to pH 5.5 or higher, preferably pH 6.0 to 7.0.

Cell wall lysifying enzyme is added to this cell suspension. The cell wall lysing enzyme used in this case is preferably a protease-free glucanase. Specifically, there are β-glucanase "Denateam GEL" (manufactured by Nagase ChemteX) derived from the genus Streptomyces, β-glucanase "Giltrase BRX" (manufactured by DSM Japan) derived from the genus Taloromyces, and among them, "Denateam GEL". Is desirable.

Many of the commonly used cell wall lysogenic enzymes contain protease actives as formulations or impurities, and if such cell wall lysogenic enzymes are used as is, the resulting cell wall fraction will have a dietary fiber content. It will be low. For example, "Tunicase FN" manufactured by Amano Enzyme is an enzyme preparation of a mixture of glucanase and protease, and when an enzyme preparation containing such a protease is used, the temperature or temperature at which the protease in the enzyme preparation does not act or It needs to work at pH.
The amount of the cell wall lysifying enzyme added varies depending on the yeast residue of the raw material used and the enzyme, but it is preferably 4 to 200 units per 100 g of the dry weight of the raw yeast cell residue, and more preferably 20 to 60 units.

After the addition of the cell wall lysating enzyme, the enzyme reaction is carried out at 50 ° C. or higher, preferably 50 to 70 ° C., more preferably 55 to 65 ° C. for 2 to 7 hours, preferably 3 to 4 hours.
The time of the enzyme reaction can be appropriately adjusted according to the amount of the cell wall lysifying enzyme added and the yeast residue as a raw material. When the enzyme reaction is insufficient due to too little enzyme addition or too short reaction time, and conversely, when the enzyme reaction proceeds too much due to too much enzyme addition or too long reaction time. In either case, the water retention and water separation prevention effects are insufficient.

The method for producing the water-retaining agent of the present invention is produced by adding an enzyme as described above, but the reaction conditions may differ depending on the yeast residue used and the type of enzyme. When the composition after the enzymatic reaction has a solid content of 10% by mass, the viscosity at 25 ° C. is 2000 mPa · s or more, preferably 3000 mPa · s or more, and more preferably 5000 mPa · s or more. By adjusting the amount of enzyme added and the reaction time so as to be obtained, the water-retaining agent of the present invention can be produced. The viscosity measurement conditions are based on the method described in the examples of the present application.

Next, the composition after the enzyme reaction is inactivated by heat treatment at 90 ° C. for 10 minutes or longer. The obtained composition can be used as it is as a water-retaining agent for food, or it can be dried into a concentrate or powder to be used as a water-retaining agent for food. There are no restrictions on the method of drying and concentrating.

The water-retaining agent for food obtained by the above-mentioned production method using yeast cells after extraction of yeast extract as a raw material is a mixed solution of water and dry solid content of 10% by weight in the state of dry solid content of 10% by weight or in the case of powder. The viscosity at 25 ° C. is 2000 mPa · s or more, preferably 3000 mPa · s or more, and more preferably 5000 mPa · s or more. Furthermore, the protein content in the dried product is 20% by weight or more, preferably 40% by weight or more, and the dietary fiber content is 20% by weight or more, preferably 25% by weight or more.

The water-retaining agent of the present invention obtained by the above-mentioned method can be used as a softening agent or a modifying method having an effect of suppressing hardening of meat such as livestock meat, processed meat, and seafood by heating. The amount of the water-retaining agent of the present invention added to the meat, the method of addition, and the like differ depending on the applied meat and the cooking method, and can be used without particular limitation. For example, there is a method of adding the water retention agent of the present invention as it is before heating, a method of mixing with other seasonings and infiltrating.

Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following aspects.

<Method of measuring protein content>
In the present invention, a hydrolysis method was used to measure the protein content contained in the water retention agent. A sample of the water retention agent was hydrolyzed at 110 ° C. for 24 hours with 6N hydrogen chloride, pretreated, and measured with a fully automatic amino acid analyzer (manufactured by Hitachi, Ltd.).

<Method of measuring dietary fiber content>
The hydrolysis method was used to measure the dietary fiber content of the water retention agent. A sample of a water retention agent is hydrolyzed with 1N sulfuric acid at 110 ° C. for 3.5 hours to neutralize it, and then the hydrolysis products mannose and glucose are measured by liquid chromatography and converted into glucan-mannan. rice field. An RI detector was used for detection, SP810 (Shodex) was used as the separation column, and ultrapure water was used as the mobile phase.

<Viscosity measurement method>
For the viscosity of the sample such as the water retention agent, a b-type viscometer (TVB-15 M-type viscometer manufactured by Toki Sangyo Co., Ltd.) was used. The sample was adjusted to 10% by weight and 25 ° C., and the viscosity was measured at a rotation speed of 30 rpm and 1 minute after the start of rotation using an appropriate rotor according to the viscosity range.

<Measurement method of water retention rate>
The water retention rate of the sample such as the water retention agent was measured by the following method.
The sample was suspended in water to make 10% by weight, 1 g was placed in a 1.5 mL Eppendorf tube, centrifuged at 2000 × g RCF for 1 minute, and then the tube was turned upside down and allowed to stand for 10 seconds to remove water separation. .. From the weight of the solid content in the tube before centrifugation and the weight of the solution in the tube after centrifugation, the water retention rate of the sample was calculated from the following formula.
Water retention rate (%) = (weight of solution after centrifugation / weight of solid content) x 100

<Example 1>
1 kg of yeast cell "KR yeast" (manufactured by Kojin Life Science Co., Ltd.) after extraction of Candida utilis yeast extract is suspended in water to make 10% by mass, adjusted to 60 ° C. and pH 6.5, and then lysed from the cell wall. 1 g of an enzyme (“Denateam GEL” manufactured by Nagase ChemteX Corporation) was added and allowed to act for 3 hours. Then, after heat-treating at 90 ° C. for 15 minutes, it was dried and powdered to obtain a water-retaining agent for food of Example 1.
The water retention agent had a viscosity of 10% by weight and 25 ° C. of 5700 mPa · s (rotor: M4). The protein content in the dried product was 57% by weight, and the dietary fiber content was 21% by weight. The water retention rate of this food-grade water retention agent was 995.5%.

<Example 2>
In Example 1, a water-retaining agent for food of Example 2 was obtained in the same manner as in Example 1 except that the time for allowing the cell wall lysifying enzyme to act was set to 7 hours. The water retention agent had a viscosity of 10% by weight and 25 ° C. of 3200 mPa · s (rotor: M4). The water retention rate of this food-grade water retention agent was 804.8%.

<Comparative example 1>
In Example 1, the same procedure as in Example 1 was carried out except that the amount of the cell wall lysifying enzyme added was 10 g, to obtain a water-retaining agent for food of Comparative Example 1. The water retention agent had a viscosity of 10% by weight and 25 ° C. of 1100 mPa · s (rotor: M3). The water retention rate was 232.2%.

<Comparative example 2>
As a result of measuring the viscosity of KR yeast, which is a raw material of the water retention agent for food of Example 1, the viscosity at 25 ° C. was 60 mPa · s (rotor: M1) at 10% by weight. The water retention rate was 427.5%.

<Comparative example 3>
As a result of measuring the viscosity of the yeast-derived water retention agent sold by other companies, the viscosity at 25 ° C. was 60 mPa · s (rotor: M1) at 10% by weight. The water retention rate was 600.5%.

<Comparative example 4>
As a result of measuring the water retention rates of egg white protein, soy protein, whey protein, potato starch, and tapioca starch instead of the water retention agent of the present invention, 75.1%, 771.5%, 65.6%, and 174, respectively. It was 0.7% and 195.4%.
The results of the water retention rate evaluation are shown in Table 1.

As shown in Table 1, the water retention agent of Example 1 had a water retention rate of 995.5%, and the water retention agent of Example 2 had a water retention rate of 804.8%, and almost all the water in this measurement method was retained. These values greatly exceeded the water retention rate of 430% of the yeast cells before the enzyme treatment of Comparative Example 2. Comparative Example 1 has a water retention rate of 232.2%, and is an example in which the amount of enzyme added to the yeast cells is too large. The water retention rates of Examples 1 and 2, which are the water retention agents of the present invention, are the yeast-derived water retention agents of other companies in Comparative Example 3, egg white protein, soy protein, whey protein, potato starch, and tapioca starch of Comparative Example 4. It was higher than any of the water retention rates. Further, as shown in FIG. 1, it is a photograph 10 minutes after mixing the water retention agent of Example 1 of the present application and the yeast residue of Comparative Example 2 at a solid content: water ratio of 10:90. The water-retaining agent of Example 1 retains almost all the water, but the yeast residue of Comparative Example 2 has a precipitate, and it is clear that there is a difference in water retention.

<Chicken breast softening effect>
A pickling solution having a weight ratio of 5: 2: 88.6: 2.4: 2 for the food water retention agent of Example 1 was prepared: salt: sugar: water: dextrin. The skin, fat, and streaks of commercially available chicken breast were removed and weighed. Half the weight of the chicken breast was added to the pickling solution, and the chicken breast was soaked overnight in a degassed bag. After soaking, the pickling liquid was removed, and the mixture was heated at 90 ° C. for 30 minutes in a degassed bag.

<Comparative example 5>
A softening test was carried out using a chicken breast pickling solution having a weight ratio of salt: sugar: water: dextrin of 5: 2: 88.6: 4.4.

<Comparative Example 6>
A softening test was carried out using the chicken breast pickling solution as a salt: sugar: water: dextrin: MCFS meat softener "Upmeat A" with a weight ratio of 5: 2: 88.6: 3.4: 1. ..

<Comparative Example 7>
The chicken breast pickling solution was subjected to a softening test with a weight ratio of 5: 2: 82.6: 4.4: 6 of the salt: sugar: water: dextrin: MCFS brewed seasoning "Taste-up soft meat pride". carried out.

<Measurement of breaking strength of chicken breast>
The portion near the center of the cooked chicken breast was cut to a thickness of about 2 cm, and a breaking strength test was carried out. The rupture strength was measured using a creep meter (manufactured by Yamaden Co., Ltd., RHEONER II CREEP METER RE2-3305S) under the following conditions. In addition, three chicken breasts were used for one test group, and one chicken breast was measured at five places.
Plunger diameter: 5 mm
Compression rate: 1 mm / sec
Temperature: 25 ° C

The portion of the cooked chicken breast near the center was cut into a square of about 1 cm, and sensory evaluation was performed by 10 panels. The sample names were hidden and Example 1, Comparative Example 5, Comparative Example 6, and Comparative Example 7 were chewed and ranked in the order in which they felt soft.

FIG. 2 shows the ratio of the breaking load and the breaking strain rate of Comparative Example 5, which is a control group, to the values of the breaking strength measurement result of chicken breast. Since the water-retaining agent of Example 1 has smaller breaking load and breaking strain rate than the control group, it can be seen that teeth easily enter and the texture is soft. As in Example 1, both the breaking load and the breaking strain rate are smaller than those in the control group, so it can be said that they are soft.

As a result of sensory evaluation of what was obtained by the softening test in the examples of the present application, Comparative Example 6, Example 1, Comparative Example 7, and Comparative Example 5 were obtained in the order of evaluation as soft. It was evaluated that Example 1 had a smooth mouthfeel, was juicy, and did not have a meaningful offensive odor. The water-retaining agent of Example 1 had the same effect as a commercially available meat softening agent.

The water-retaining agent for foods of the present invention can be used by adding it to various processed foods such as frozen foods, paste products of fish and livestock meat, and powder for fried foods. As a result, it exhibits a water retention effect superior to that of other protein materials and starch materials, prevents water separation during cooking and storage of foods, and prevents deterioration of quality.

Generally, in the case of a food softening enzyme agent, it is said that it is difficult to adjust the softening action because the enzyme reaction rate changes depending on the pH of the food, the temperature of soaking, and the time. Even in the case of a pH adjuster, the foods that can be used are limited depending on the pH of the food. On the other hand, it is considered that the water-retaining agent for foods of the present invention not only prevents the meat from separating due to its excellent water-retaining effect, but also prevents the fibers of the meat from shrinking and hardening due to the water separation because it is insoluble. , A certain softening effect can be obtained regardless of the pH of food and the temperature of soaking.

Claims (4)

A method for producing a water-retaining agent for food having a viscosity of 2000 mPa · s or more in a mixed solution having a solid content concentration of 10% by weight and 25 ° C., which comprises a step of allowing a cell wall lysifying enzyme to act on the yeast cell residue after extraction of yeast extract.
The method for producing a water-retaining agent for food according to claim 1 , wherein the cell wall lysing enzyme according to claim 1 is a glucanase containing no protease.
The method for producing a food water-retaining agent according to claim 1 or 2, wherein the food water-retaining agent according to claim 1 or 2 further has a protein content of 20% by weight or more and a dietary fiber content of 20% by weight or more. A method for modifying meat, which comprises adding a water-retaining agent obtained by the production method according to any one of claims 1 to 3 to meat.

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