JP7133388B2 - Method for producing and improving yeast protein - Google Patents
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Description
酵母タンパク質を飲食品原料として、有効利用するための改質方法に関する。 The present invention relates to a modification method for effectively using yeast protein as a raw material for food and drink.
タンパク質は、栄養素材として利用されているだけでなく、抗酸化作用を持っていることから、化粧品、医薬品原料など、広く原料として利用されてきた（特許文献１、２）。
Proteins are not only used as nutritional materials, but also have antioxidant properties, and have been widely used as raw materials for cosmetics, pharmaceutical raw materials, and the like (
しかしながら、タンパク質は、高分子物質であり、増粘性やゲル化性を有しているため、水への溶解性が悪く、さらに水への分散性も悪く、ダマを形成することがあり、各種製品に配合するには、制約があった（特許文献３）。 However, since proteins are macromolecular substances and have thickening and gelling properties, they are poorly soluble in water and poorly dispersible in water, and may form lumps. There are restrictions on blending it into products (Patent Document 3).
タンパク質の溶解性などの改良には、乳化剤や糖類を添加する方法（特許文献４）、加水分解する方法が知られている。加水分解する方法としては、タンパク質分解酵素を用いる方法、酸又はアルカリを用いた方法が知られている。 Methods of adding emulsifiers or sugars (Patent Document 4) and methods of hydrolysis are known for improving the solubility of proteins. As a hydrolysis method, a method using a proteolytic enzyme and a method using an acid or alkali are known.
しかしながら、酵素分解による可溶化では、アミノ酸による苦味などを生じることがあり（特許文献５）、そのため、使用する酵素を選別するなどの工夫が必要であった。酸やアルカリによる可溶化では、高温での処理が必要であった。また、特許文献４は、造粒により、タンパク質の水への溶解性を改善している。
そのため、より簡便で、汎用的に利用できるタンパク質素材を得る製造方法が求められていた。
However, solubilization by enzymatic degradation sometimes produces a bitter taste due to amino acids (Patent Document 5). Solubilization with acid or alkali required high temperature treatment. Moreover,
Therefore, there has been a demand for a more convenient production method for obtaining a protein material that can be used for general purposes.
タンパク質の原料として、植物由来のものが用いられている。例えば、穀類、豆類、いも類、それらの加工品であるグルテン、コーンタンパク、脱脂大豆、分離大豆タンパク質およびポテトタンパク質等が挙げられる。さらに、このような原料以外に酵母を原料とすることも知られている。酵母には核酸、アミノ酸、タンパク質、ペプチドなど豊富な呈味性成分や栄養成分が含まれており、その抽出物である酵母エキスは天然の調味料や健康食品、微生物用の培地など幅広い分野で用いられている。さらに、酵母から酵母エキスを抽出した後の酵母菌体はグルカンやマンナンなどの細胞壁成分や蛋白質、脂質などが主要な成分であり、これらを処理または有効利用する方法が種々検討されている。たとえば、特許文献６には、特定の酵素による処理により、酵母残渣から効率的にタンパク質を取得する方法が記載されている。特許文献７には、酵母エキス抽出残渣を特定の酵素で可溶化して排水処理する方法が記載されている。
Plant-derived materials are used as raw materials for proteins. Examples include cereals, beans, potatoes, processed products thereof such as gluten, corn protein, defatted soybeans, isolated soybean protein and potato protein. Furthermore, it is also known to use yeast as a raw material other than such a raw material. Yeast contains abundant taste-promoting and nutritional components such as nucleic acids, amino acids, proteins, and peptides. Yeast extract is used in a wide range of fields, such as natural seasonings, health foods, and culture media for microorganisms. used. Furthermore, the yeast cells after extracting the yeast extract from the yeast contain cell wall components such as glucans and mannans, proteins, lipids and the like as major components, and various methods for processing or effectively utilizing these are being investigated. For example,
本願は、酵母や酵母残渣由来タンパク質の溶解性、分散性などを簡便な方法で改善し、調味料、栄養素材、化粧品、又は医薬品等に配合可能なタンパク質を得ることを課題とする。 An object of the present application is to improve the solubility, dispersibility, etc. of proteins derived from yeast or yeast residues by a simple method, and to obtain proteins that can be blended in seasonings, nutritional materials, cosmetics, pharmaceuticals, or the like.
本発明者らは、上記の解題を解決すべく、鋭意研究を重ねた結果、酵母由来のタンパク質の分散性を改善する方法を見出し、本願発明を完成させた。 The present inventors have conducted intensive studies in order to solve the above problem, and as a result, have found a method for improving the dispersibility of yeast-derived proteins, and completed the present invention.
本発明は、新規な酵母由来タンパク質の分散性改善方法に関するものである。
（１）エタノール濃度が０．２重量％以上の水溶液に、酵母由来タンパク質を添加、混合する工程を有する、酵母由来タンパク質を含む組成物の製造方法。
（２）エタノール濃度が０．２重量％以上の水溶液に、酵母由来タンパク質を添加、混合することによる、酵母タンパク質の分散性改良方法。
TECHNICAL FIELD The present invention relates to a novel method for improving the dispersibility of yeast-derived proteins.
(1) A method for producing a composition containing a yeast-derived protein, which comprises adding and mixing a yeast-derived protein to an aqueous solution having an ethanol concentration of 0.2% by weight or more.
(2) A method for improving the dispersibility of a yeast protein by adding and mixing the yeast-derived protein to an aqueous solution having an ethanol concentration of 0.2% by weight or more.
本発明により、分散性が改善した酵母由来のタンパク質を、小麦や大豆タンパク質の代替として使用でき、アレルゲン性が低いため、調味料原料、飲食品原料などに簡便に利用することができる。 According to the present invention, the yeast-derived protein with improved dispersibility can be used as a substitute for wheat or soybean protein, and because it has low allergenicity, it can be easily used as a raw material for seasonings, raw materials for food and drink, and the like.
本発明の分散性とは、ダマ（継粉）になりにくく、水への溶解、分散性が向上したことをいい、酵母由来タンパク質以外の素材との混合する場合には、混合時の作業性が向上したことをいう。 The dispersibility of the present invention means that it is difficult to form lumps (joint flour) and that the solubility and dispersibility in water are improved. improved.
本発明でいう酵母は、食用酵母として利用可能なものである。例えば、ビール酵母、パン酵母、清酒酵母に分類される酵母や、酵母エキスの原料として用いられる、サッカロマイセス・セレビシエやキャンディダ・ユティリスなどが利用可能である。 The yeast referred to in the present invention can be used as edible yeast. For example, yeast classified into brewer's yeast, baker's yeast, and sake yeast, and Saccharomyces cerevisiae and Candida utilis, which are used as raw materials for yeast extract, can be used.
本発明でいう酵母残渣は、酵母を第一の使用目的の使用済み酵母菌体である。例えば、第一の使用目的が、ビールの発酵での使用であれば、ビール製造工程から排出された酵母菌体、第一の使用目的が酵母エキスの製造であれば、酵母から酵母エキスなどの成分を抽出した後の、酵母菌体である。酵母エキスの抽出方法に制限はなく、一般的に行われている、熱水抽出、アルカリ抽出、自己消化処理、物理的破砕処理、細胞液溶解酵素などの酵素処理などの処理後に酵母エキスを抽出するなど抽出方法により抽出された後の酵母残渣を用いることができる。 The yeast residue referred to in the present invention is used yeast cells whose primary purpose is to use yeast. For example, if the first purpose of use is use in beer fermentation, the yeast cells discharged from the beer manufacturing process, and if the first purpose of use is the manufacture of yeast extract, the yeast extract can be extracted from the yeast. Yeast cells after components have been extracted. There are no restrictions on the method of extracting the yeast extract, and the yeast extract can be extracted after commonly performed treatments such as hot water extraction, alkaline extraction, autolysis treatment, physical crushing treatment, and enzymatic treatment such as cell fluid dissolving enzymes. It is possible to use the yeast residue after being extracted by an extraction method such as
本発明では、酵母菌体又は酵母残渣に含まれるタンパク質を改良する方法であり、原料として、酵母菌体又は酵母残渣を利用することができる。酵母菌体は、培養後の菌体を培地成分等の洗浄後使用ことができる。乾燥後の菌体を使用してもよい。本発明で原料とする酵母菌体中のタンパク質含量は、乾燥重量で菌体中に５０重量％以上含むものを使用することが好ましい。５０重量％に満たない場合は、細胞壁溶解酵素により、酵母細胞壁を分解除去することで、タンパク質含量を高めることができる。 The present invention is a method for improving proteins contained in yeast cells or yeast residues, and yeast cells or yeast residues can be used as raw materials. The yeast cells can be used after culturing and washing the medium components. You may use the fungus body after drying. The protein content in the yeast cells used as the starting material in the present invention is preferably 50% by weight or more in terms of dry weight in the cells. If the content is less than 50% by weight, the protein content can be increased by decomposing and removing the yeast cell wall with a cell wall-dissolving enzyme.
酵母残渣を原料とする場合は、乾燥重量で酵母残渣中のタンパク質が５０重量％以上含む酵母残渣を使用することが好ましい。酵母エキス抽出後の酵母残渣は、通常、タンパク質含量が高いが、ビール製造工程から排出された酵母は、タンパク質含量が低いことがあるため、前段と同様に、細胞壁溶解酵素により、酵母細胞壁を分解除去することで、タンパク質含量を高めることができる。 When a yeast residue is used as a raw material, it is preferable to use a yeast residue containing 50% by weight or more of protein in the dry weight of the yeast residue. The yeast residue after yeast extract extraction usually has a high protein content, but the yeast discharged from the beer production process may have a low protein content. Removal can increase the protein content.
本発明は、酵母由来のタンパク質を含む組成物に、エタノールを混合することで、酵母由来のタンパク質組成物の分散性を改善することができる。 The present invention can improve the dispersibility of the yeast-derived protein composition by mixing ethanol with the composition containing the yeast-derived protein.
本発明で使用するエタノールは、食品に使用できるものであれば、制限なく使用することができる。みりんなどの発酵食品中に含まれるエタノールを使用することもできる。日本酒などの酒類を利用することもできる。 Ethanol used in the present invention can be used without limitation as long as it can be used for foods. Ethanol contained in fermented foods such as mirin can also be used. Alcoholic beverages such as Japanese sake can also be used.
本発明の分散性改良方法は、エタノール濃度が０．２重量％以上の水溶液、好ましくは０．５重量％以上、より好ましくは２．０重量％以上の水溶液に、酵母由来タンパク質組成物を添加、混合することで、酵母由来タンパク質の分散性を改善することができる。より具体的には、例えば、水とエタノールを混合しエタノール２．０重量％水溶液を作成する。当該水溶液に、エタノール水溶液と等重量の酵母菌体又は酵母残渣である、酵母タンパク質を含む組成物を添加し混合する。本発明では、エタノール濃度が低濃度でも酵母タンパク質の改良効果があるため、エタノール濃度は、低濃度でも良い。 The method for improving dispersibility of the present invention comprises adding a yeast-derived protein composition to an aqueous solution having an ethanol concentration of 0.2% by weight or more, preferably 0.5% by weight or more, more preferably 2.0% by weight or more. , the dispersibility of the yeast-derived protein can be improved by mixing. More specifically, for example, water and ethanol are mixed to prepare a 2.0% by weight ethanol aqueous solution. A composition containing yeast protein, which is yeast cells or yeast residue, is added to and mixed with the aqueous ethanol solution in an equal weight. In the present invention, the ethanol concentration may be low because the yeast protein can be improved even at low ethanol concentrations.
前段の方法により改良された酵母由来タンパク質は、そのまま、食品素材の原料とすることができる。混合したエタノール水溶液を乾燥により除去しても良い。 The yeast-derived protein that has been improved by the method described above can be used as it is as a raw material for food materials. The mixed aqueous ethanol solution may be removed by drying.
みりんなどのエタノールを含む発酵調味料や酒類などの場合は、酵母菌体又は酵母残渣である、酵母タンパク質を含む組成物を混合するだけでも良い。みりんなどは、液体で利用するため、前段のように、酵母菌体等との混合液を作ることなく、酵母菌体等を直接みりん等に添加して使用することもできる。みりん等においては、酵母由来タンパク質を分散させることができるため、タンパク質やその分解物であるペプチドを豊富に含む調味料として利用することができる。 In the case of fermented seasonings and alcoholic beverages containing ethanol such as mirin, it is sufficient to simply mix a composition containing yeast protein, which is yeast cells or yeast residue. Since mirin and the like are used in a liquid form, yeast cells and the like can be added directly to mirin and the like without preparing a mixed liquid with yeast cells and the like as in the previous paragraph. Since yeast-derived proteins can be dispersed in mirin and the like, they can be used as seasonings rich in proteins and peptides, which are degradation products thereof.
以下の実施例にて、本発明の実施例を示し、より詳細に説明するが、本発明は、以下の記載に限定されない。 EXAMPLES The following examples show examples of the present invention and explain it in more detail, but the present invention is not limited to the following descriptions.
酵母残渣（「ＫＲ酵母」（興人ライフサイエンス社製））を用いて、酵母由来タンパク質の改良を行った。本実施例で用いた酵母残渣中のタンパク質含量は、ケルダール法にて、タンパク換算で算出し、５９．９４％のタンパク質含量であった。表１に示す混合比で、水とエタノールを混合し、酵母残渣５０ｇとエタノール水溶液５０ｇをスパチュラで混合した。混合後、１００ｍｌ容のビーカーに混合物を入れて、押し固めた。この時、各サンプルの高さを同一となるように調整した。 Yeast-derived proteins were improved using yeast residue (“KR Yeast” (manufactured by Kohjin Life Sciences)). The protein content in the yeast residue used in this example was calculated in terms of protein by the Kjeldahl method and was 59.94% protein content. Water and ethanol were mixed at the mixing ratio shown in Table 1, and 50 g of yeast residue and 50 g of ethanol aqueous solution were mixed with a spatula. After mixing, the mixture was poured into a 100 ml beaker and compacted. At this time, the height of each sample was adjusted to be the same.
調整後、テクスチャーアナライザー（株式会社島津製作所 EZ-SX 500N）用いて各資料の応力を測定した。テクスチャーアナライザーの測定条件は、圧縮応力３０％圧縮、圧縮回数１回、試料の高さ１９ｍｍ、試料の重量１００ｇとした。測定は２回行い、２回の平均を表２及び図１に示す。 After adjustment, the stress of each sample was measured using a texture analyzer (Shimadzu Corporation EZ-SX 500N). The measurement conditions of the texture analyzer were as follows: 30% compressive stress, 1 compression, sample height of 19 mm, and sample weight of 100 g. The measurement was performed twice, and the average of the two times is shown in Table 2 and FIG.
エタノール濃度が高いほど、エタノール水溶液への添加により、酵母残渣の応力が減少することが分かった。 It was found that the higher the ethanol concentration, the more the stress of the yeast residue was reduced by the addition to the aqueous ethanol solution.
次に、応力の減少が水への分散性、溶解性に影響があるかを調べるため、応力測定時と同様に、表１のエタノール水溶液（１ｇ）にＫＲ酵母（１ｇ）を混合し、略直方体状に成形した。
成形した試料を５０ｍｌの水が入った５０ｍｌ容のビーカーに静かに投入し静置した。静置後、０秒、６０秒、１５時間後の結果を示す写真を図２に示す。
Next, in order to investigate whether the decrease in stress affects the dispersibility and solubility in water, KR yeast (1 g) was mixed with the aqueous ethanol solution (1 g) in Table 1 in the same manner as in the stress measurement. It was molded into a rectangular parallelepiped shape.
The molded sample was gently placed in a 50 ml beaker containing 50 ml of water and allowed to stand. Photographs showing the
エタノールが混合した水溶液で処理した酵母残渣は、応力の低下に伴って、水中での静置で崩壊し、水への分散性が向上していることが分かった。０．５重量％のエタノール水溶液に混合した酵母残渣においても、水中で崩壊していたため、当該濃度のエタノール水溶液においても、酵母残渣の分散性を改善することが確認できた。 It was found that the yeast residue treated with an ethanol-mixed aqueous solution collapsed when left standing in water as the stress decreased, and its dispersibility in water improved. Even the yeast residue mixed with a 0.5% by weight aqueous ethanol solution disintegrated in water, so it was confirmed that the dispersibility of the yeast residue was improved even in an aqueous ethanol solution of this concentration.
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