JP7045322B2 - Ribose-containing yeast seasoning - Google Patents

Description

The present invention relates to a ribose-containing yeast seasoning.

D-ribos is an existing additive, a pentasaccharide recognized as a sweetener, and is an important substance as a constituent of ATP, which is an energy currency of the living body, and a raw material for producing vitamin B2. It is also used in pharmaceutical products. As an industrial production method, a fermentation method for separating from a fermentation culture solution of the genus Bacillus is conventionally known. (Patent Document 1)

In addition, D-ribose is not only contained in all foods, but it is generally known that pentasaccharides such as D-ribose have a faster browning rate than hexamonosaccharides such as glucose, although it depends on the conditions. It can be a key substance in the flavor of food. For example, Non-Patent Document 1 reports that D-ribose is an important substance as a precursor of chicken flavor and roast flavor.

On the other hand, there are many microorganisms used in foods such as yeast, lactic acid bacteria, and aspergillus. For example, in yeast, amino acids such as glutamic acid and tasting nucleic acids such as inosinic acid and guanylic acid have been attracting attention as the tasting substances of yeast extract and yeast seasoning. A method is known in which a reducing sugar such as D-ribose is added to these yeast extracts and heated to cause a Maillard reaction with amino acids and the like in the yeast extract to obtain a seasoning having a characteristic flavor such as meat flavor. ing. (Patent Document 2)

However, an example in which a nucleic acid component in a microbial extract such as yeast extract or a food material containing a large amount of nucleic acid is decomposed to have a high content of D-ribose such as in yeast extract, and its taste quality have not been known. ..

Japanese Patent Application Laid-Open No. 5-260979 WO2012 / 039275

Michel Aliani et al. , Precursors of Chicken Flavor. II. Identity of Key Flavor Precursors Using Sensory Methods, J. Mol. Agric. Food Chem. , 53 (16) 2005, 6455-6462

It is an object of the present invention to provide a yeast seasoning containing D-ribose by decomposing a nucleic acid component in a yeast extract, and to obtain a yeast seasoning having a taste characteristic not found in a conventional yeast extract.

As a result of diligent research to solve the above problems, the present inventors act on yeast extracts and the like with three types of ribonuclease, phosphatase and nucleosidase, or four types of ribonuclease, deaminase, phosphatase and nucleosidase. By doing so, it was found that RNA such as in yeast extract can be decomposed and D-ribose can be contained in yeast extract.

In the case of yeast extract, for example, the D-ribose-containing seasoning of the present invention decomposes the tasting nucleic acid of yeast extract, and therefore, by adding it to food and heating it, it becomes a conventional yeast extract. It has been found that it has an effect of imparting thickness, richness, etc. to foods because it has no taste. Furthermore, it has been found that even when the D-ribose-containing seasoning of the present invention is heated by dry heat or moist heat, a characteristic flavor different from that of the conventional yeast extract is exhibited.

Further, when a seasoning is produced by the method of the present invention using a food containing a large amount of nucleic acid, the tasting nucleic acid is decomposed. Therefore, for example, when bonito flakes are used, it is added to the food. By heating the mixture, it is possible to obtain a seasoning having a flavor different from that of conventional dried bonito flakes.

That is, the present invention
(1) Seasoning containing 1.5% or more of ribose (2) The method for producing a seasoning according to (1) above, which comprises a step of allowing two types of phosphatase and nucleosidase to act on a food containing nucleic acid (3). ) The method for producing a seasoning according to (1) above (4) heating the seasoning according to (1) above, which comprises a step of allowing four types of ribose, deaminase, phosphatase, and nucleosidase to act on a food containing nucleic acid. How to make seasonings,

(5) Foods characterized by adding the seasoning described in (1) above (6) The present invention relates to a method for modifying the taste of foods containing the seasoning described in (1) above as an active ingredient. ..

According to the present invention, RNA in a microbial extract such as yeast extract is degraded by the action of three types of ribonuclease, phosphatase, and nucleosidase, or four types of ribonuclease, deaminase, nucleosidase, and nucleosidase in the production of seasonings. , D-Ribose has been found to impart thickness and richness to a composition produced so as to contain D-ribose, particularly for foods having a heating step. Since the present invention decomposes the mononucleotides constituting the RNA in the yeast extract, the taste derived from the tasting nucleic acid is small, but the D-ribose obtained from the amino acids in the yeast extract and the RNA in the yeast extract. By the heating reaction with the above, a yeast seasoning having a flavor different from that of the conventional yeast extract can be obtained.

The seasonings of the present invention include lactic acid bacteria extract, koji extract, yeast extract (hereinafter referred to as "microbial extract"), seafood such as dried bonito, shirako, and dried sardines, beans such as soybeans and shiitake mushrooms, and mushrooms. Ribonuclease, deaminase, phosphatase, and nucleosidase are applied to foods containing nucleic acids such as beef, chicken, and pork. If necessary, it can be produced by removing the starch by centrifugation, concentrating, sterilizing, and drying. Hereinafter, the present invention will be described in detail.

The microbial extract used in the present invention can be used without particular limitation as long as it is a microbial extract containing a nucleic acid component. For example, in the case of yeast extract, the production method is not particularly limited, and a plurality of methods can be combined. After culturing yeast and the like, collecting and washing the cells, there are a hot water extraction method, an enzyme extraction method, an acid or alkali extraction method, and a method of extracting a microbial extract by a combination thereof. , Microbial extracts obtained by these production methods can be used.

As the raw material used in the present invention, microorganisms used in foods such as yeast, lactic acid bacteria, and jiuqu, and foods containing a large amount of nucleic acids can be used.
Among these, it is most preferable to use yeast having a high RNA content as the microorganism. Examples of yeast include baker's yeast, brewer's yeast (Saccharomyces cerevisiae), and torula yeast (Candida utilis). Among them, torula yeast, which is generally said to have a high RNA content as a raw material for D-ribose. It is desirable to use, and it can be produced as a yeast seasoning.

The yeast seasoning of the present invention can be obtained by allowing ribonuclease, deaminase, phosphatase, and nucleosidase to act on a microbial extract or the like. The order of the enzyme reactions is not particularly limited as long as D-ribose is 1.5% by weight or more in the yeast seasoning at the end of the reaction, and two or more kinds of enzymes can be allowed to act at the same time. Further, if D-ribose is 1.5% by weight or more in the yeast seasoning at the end of the reaction, the deaminase reaction can be omitted. Further, when the nucleic acid is decomposed to produce a mononucleotide by the action of an enzyme contained in a food containing a large amount of nucleic acid as a raw material or a food processing step, the ribonuclease step can be omitted. It is desirable that the D-ribose content be as high as possible.

Here, according to the production method of the present invention, when RNA in a microbial extract is allowed to act on two types of ribonuclease and nucleosidase, or three types of ribonuclease, deaminase and nucleosidase, a seasoning containing ribose phosphate can be produced. Like the D-ribose-containing extract, the ribose phosphate-containing extract has the effect of imparting thickness and richness to the food by adding it to the food and heating it. Further, by heating the ribose phosphate-containing extract itself with dry heat or moist heat, it becomes a seasoning that exhibits a characteristic flavor not found in the conventional yeast extract.

The ribonuclease used in the present invention can be used without particular limitation as long as it is an enzyme that acts on RNA to produce a mononucleotide or an oligonucleotide. In the present invention, it is used to cleave the ribose-phosphate bond of RNA so that phosphatase and nucleosidase can easily act to reduce the molecular weight. For example, when using the nuclease "Amano G" manufactured by Amano Enzyme, the extract such as yeast, lactic acid bacteria or jiuqu is adjusted to pH 4 to 7, preferably pH 5 to 6, and adjusted to 50 to 75 ° C, preferably 60 to 70. Add 0.05-2%, preferably 0.1-1% of the enzyme to the RNA content in the extract such as yeast, lactic acid bacteria or Jiuqu at ° C for 1-8 hours, preferably 2-5 hours. React.

The phosphatase used in the present invention is an enzyme that cleaves a ribose-phosphate bond when acting on RNA, and an enzyme that cleaves a ribose-phosphate bond and releases phosphate when acting on a mononucleotide. It can be used without any particular restrictions. For example, in the case of Sumiteam PM manufactured by Shin Nihon Kagaku Kogyo Co., Ltd., the yeast extract is adjusted to pH 3 to 7, preferably pH 4 to 5, and the temperature is 20 to 75 ° C, preferably 30 to 50 ° C, such as yeast, lactic acid bacteria or jiuqu. The enzyme is added in an amount of 0.05 to 2%, preferably 0.1 to 1%, based on the RNA content of the microbial extract of 1 to 8 hours, preferably 2 to 5 hours.

The nucleosidase used in the present invention can be used without particular limitation as long as it is an enzyme that cleaves the nucleobase-ribose bond of a nucleobase and cleaves the nucleobase. Nucleosidases may have substrate specificity, for example, those that recognize either purine bases or pyrimidine bases, those that act only on nucleosides and not on nucleotides, etc., but in the present invention, they are finally used. Since it contains a large amount of D-ribose, it is desirable to use a nucleosidese that recognizes the substrate more widely. Further, when nucleosidase having substrate specificity is used, two or more kinds having different substrate characteristics may be allowed to act.

The deaminase used in the present invention is particularly used for desorbing the amino group of 5'-AMP and converting it into 5'-IMP, which is a tasting nucleic acid substance. Since the reaction rates of phosphatase and nucleosidase differ depending on the structure of the nucleic acid substance, the reaction conditions can be adjusted. It is also possible to adjust the taste quality of the obtained seasoning. For example, when using Deamizyme G manufactured by Amano Enzyme, the yeast extract is adjusted to pH 4 to 8, preferably pH 5 to 7, and at 30 to 60 ° C, preferably 30 to 50 ° C, such as yeast, lactic acid bacteria or jiuqu. The enzyme is added in an amount of 0.05 to 2%, preferably 0.1 to 1%, based on the RNA content in the microbial extract of Jiuqu, and reacted for 1 to 8 hours, preferably 2 to 5 hours.

In the present invention, ribose can be measured by the following HPLC-RI conditions. After measuring the ribose standard under the following conditions to determine the retention time and area, the sample was measured and the D-ribose content in the sample was calculated from the area ratio.
<HPLC-RI conditions>
-Column: SUGAR SP0810 (8.0 x 300) (manufactured by Shodex)
-Mobile phase: Ultrapure water-Flow velocity: 0.7 mL / min
-Temperature: 80 ° C

Examples of processed foods and drinks that can be used in the present invention include various foods such as sauces, soups, and livestock meat paste products. D-ribose in yeast extract includes amino compounds such as amino acids in foods and compounds having SH groups. It is desirable that a heating step is required after the addition so as to cause an aminocarbonyl reaction.

The extract obtained by heating the D-ribose-containing yeast seasoning itself with dry heat or moist heat is a umami nucleic acid because the umami nucleic acid contained in a normal yeast seasoning is decomposed by the production process of the present invention. However, since the aminocarbonyl reaction has already occurred in the extract, it is possible to impart, for example, a meat-like flavor and richness to processed foods and drinks that do not have a heating step.

The amount of the yeast seasoning added to the processed food and drink is generally 0.01 to 5% by weight, preferably 0.03 to 1% by weight, and more preferably 0.05 to 0.3% by weight. Within this range, the richness of processed foods and drinks can be naturally enhanced. If the addition amount is less than 0.01%, the effect of taste modification is difficult to be recognized, and if the addition amount is more than 5%, the flavor of the yeast seasoning itself becomes conspicuous, and it is not preferable in terms of cost.

Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following aspects. The ribose content was measured by the method described in the previous section.

<Example 1>
1000 mL of a 10% cell suspension of Candida utilis Cs7529 strain (FERMP-3340) was extracted with hot water for 15 minutes in boiling water, and then the cell residue was removed by centrifugation to obtain a supernatant. The supernatant was adjusted to pH 5.5. The RNA content of this supernatant was measured, 1.5% of the nuclease "Amano G" (manufactured by Amano Enzyme) was added as a commercially available ribonuclease to the RNA content, and the mixture was reacted at 70 ° C. for 4 hours. Subsequently, the obtained liquid was adjusted to pH 4, 1.5% of Sumiteam PM (manufactured by Shin Nihon Kagaku Co., Ltd.) was added as a commercially available phosphatase to the original RNA content, and the mixture was reacted at 35 ° C. for 3 hours. Subsequently, the obtained solution was adjusted to pH 3, nucleosidase was added at 1.5% based on the initial RNA content, and the mixture was reacted at 50 ° C. for 3 hours. The yeast extract after the reaction was adjusted to pH 5.5 again, inactivated at 100 ° C. for 15 minutes, and then dextrin as an excipient was added at 50% by weight of the solid content and spray-dried. The ribose content of the obtained yeast extract was 2.1% by weight.

<Example 2>
After adjusting the supernatant of Example 1 to pH 5.5 and allowing the nuclease "Amano G" to act in the same manner as in Example 1, deaminase G (manufactured by Amano Enzyme) was added as a commercially available deaminase to the initial RNA content. 0.5% was added thereto, and the mixture was reacted at 60 ° C. for 4 hours. Subsequently, phosphatase and nucleosidase were allowed to act in the same manner as in Example 1, the yeast extract was adjusted to pH 5.5, inactivated at 100 ° C. for 15 minutes, and then dextrin as an excipient was added at 50% by weight of solid content. And spray dried. The ribose content of the obtained yeast extract was 1.8% by weight.

<Comparative Example 1>
The supernatant of Example 1 was adjusted to pH 5.5, only the nuclease was allowed to act in the same manner as in Example 1, the yeast extract was inactivated at 100 ° C. for 15 minutes, and then dextrin as an excipient was added to 50 per solid weight by weight. % Was added and spray-dried. Ribose was not detected in the obtained yeast extract. Comparative Example 1 is an example in which RNA-derived ribose exists as a mononucleotide.

<Comparative Example 2>
The supernatant of Example 1 was adjusted to pH 5.5, and nuclease and phosphatase were allowed to act in sequence in the same manner as in Example 1. The yeast extract after the reaction was adjusted to pH 5.5 again, inactivated at 100 ° C. for 15 minutes, and then dextrin as an excipient was added at 50% by weight of the solid content under spray drying. Ribose was not detected in the obtained yeast extract. Comparative Example 2 is an example in which RNA-derived ribose exists as a nucleoside.

To 100 weight of curry soup in which commercially available curry roux is dissolved in water so as to have a solid content of 6%, 0.05 weight of the yeast extract of Examples 1 and 2 or Comparative Examples 1 and 2 is added, and the mixture is heated at 90 ° C. for 1 hour. Then, sensory evaluation of taste was carried out before and after heating. Since the yeast extract of Comparative Example 1 contained a tasting nucleic acid such as guanylic acid, the umami taste of the aftertaste of curry soup was enhanced, but the taste quality did not change before and after heating. In the yeast extract of Comparative Example 2, since the tasting nucleic acid was decomposed, the umami taste of the aftertaste was not enhanced, and the taste quality did not change before and after heating. In the yeast extracts of Examples 1 and 2 containing D-ribose, no enhancement of the umami taste of the aftertaste was observed because the tasting nucleic acid was decomposed, but the D-ribose caused a Maillard reaction by heating, and the vegetables were like vegetables. A caramel-like complex sweetness enhancement and richness were felt.

The yeast extracts of Examples 1 and 2 were dissolved in water so as to have a solid content of 40%, and heated at 105 ° C. for 30 minutes. When the yeast extract after heating was diluted with water so as to have a solid content of 1% and a sensory evaluation of the taste was carried out, a chicken-like flavor was felt.

The ribose-containing seasoning obtained by the production method of the present invention decomposes a part or all of the tasting nucleic acid in the microbial extract such as yeast extract, and therefore has little umami derived from the tasting nucleic acid. By adding it to food and heating it, it is possible to add thickness and richness to the food. Furthermore, when the ribose-containing seasoning itself is heated in a wet or dry state, it exhibits a characteristic flavor due to the Maillard reaction in the extract, and by adding it to a food, a new taste quality can be imparted. The same applies when heated with an amino compound such as an amino acid or a compound having an SH group, and the Maillard reaction results in a seasoning having a more characteristic flavor.

Claims (2)

A method for producing a seasoning containing 1.5% by weight or more of ribose, which comprises a step of allowing two types of phosphatase and nucleosidase to act on a food containing nucleic acid. A method for producing a seasoning containing 1.5% by weight or more of ribose, which comprises a step of allowing four kinds of ribonuclease, deaminase, phosphatase, and nucleosidase to act on a food containing nucleic acid.