JPH01144956A - Production of yeast decomposition product - Google Patents
Production of yeast decomposition productInfo
- Publication number
- JPH01144956A JPH01144956A JP62302588A JP30258887A JPH01144956A JP H01144956 A JPH01144956 A JP H01144956A JP 62302588 A JP62302588 A JP 62302588A JP 30258887 A JP30258887 A JP 30258887A JP H01144956 A JPH01144956 A JP H01144956A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- decomposition product
- soft
- mushroom
- basidiomycetes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 51
- 238000000354 decomposition reaction Methods 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 241000221198 Basidiomycota Species 0.000 claims abstract description 15
- 239000000047 product Substances 0.000 claims description 20
- 239000000284 extract Substances 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 240000008397 Ganoderma lucidum Species 0.000 claims description 2
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 2
- 240000000599 Lentinula edodes Species 0.000 claims description 2
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 2
- 239000012228 culture supernatant Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 4
- 241000123326 Fomes Species 0.000 abstract 1
- 241000233866 Fungi Species 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 44
- 108090000790 Enzymes Proteins 0.000 description 15
- 102000004190 Enzymes Human genes 0.000 description 15
- 210000002421 cell wall Anatomy 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 229940041514 candida albicans extract Drugs 0.000 description 8
- 239000012138 yeast extract Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000012258 culturing Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 244000168667 Pholiota nameko Species 0.000 description 1
- 235000014528 Pholiota nameko Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000009630 liquid culture Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000012264 purified product Substances 0.000 description 1
- 235000019992 sake Nutrition 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は酵母分解物の製造法に関し、詳しくはテクスチ
ャーの改良された酵母分解物の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a yeast decomposition product, and more particularly to a method for producing a yeast decomposition product with improved texture.
〔従来の技術および発明が解決しようとする問題点〕酵
母は蛋白質、糖質、脂質、各種ビタミン類。[Problems to be solved by conventional technology and invention] Yeast contains proteins, carbohydrates, lipids, and various vitamins.
食物繊維など栄養的に優れた組成を有しており、乾燥し
てそのまま、あるいは食品原料の一部として利用されて
いる。また、酵母より得られるエキスは、天然調味料と
してその使用はますます増加しつつある。しかしながら
、通常酵母の大きさは８〜１２μであるため、そのまま
乾燥して食品として使用したり、他の食品へ添加した場
合、ざらつく等テクスチャーが好ましくなく、利用拡大
の一つの障害となっている。また、酵母エキス残渣は、
栄養物が残っているものの細胞壁もその形を維持してい
るので食品として利用しにくく、乾燥して飼料として用
いられているに過ぎない。これは酵母自身が強い細胞壁
分解酵素を持っていないため、酵母細胞の細胞壁成分で
あるグルカン、マンナン等がほとんど分解されず、その
ままの形を維持しているためと考えられる。It has a nutritionally superior composition, including dietary fiber, and is used either directly after drying or as part of a food ingredient. In addition, extracts obtained from yeast are increasingly being used as natural seasonings. However, since the size of yeast is usually 8 to 12 microns, when it is dried and used as a food or added to other foods, it has an undesirable texture such as roughness, which is one obstacle to expanding its use. . In addition, yeast extract residue is
Although nutrients remain, the cell walls also maintain their shape, making them difficult to use as food; they are only dried and used as feed. This is thought to be because yeast itself does not have strong cell wall degrading enzymes, so glucan, mannan, etc., which are cell wall components of yeast cells, are hardly degraded and maintain their original form.
これらの酵母や酵母エキス残渣を破砕したり微粒子化し
て食品に供するための方法としては通常、細胞壁溶解酵
素を用いた酵素分解法や、高圧ホモジナイザー＆用いる
方法がある。しかしながら、酵素分解法ではカビやバク
テリア等に由来する酵素が多く使われるため、食品添加
物としてあまり好ましくない。また、高圧ホモジナイザ
ーを用いる方法においては５００ ｋｇ／ｃｉという高
圧をかけなければならないため、危険がある等の問題が
あった。Methods for crushing or micronizing these yeast and yeast extract residues and providing them for food include an enzymatic decomposition method using a cell wall lytic enzyme and a method using a high-pressure homogenizer. However, enzymatic decomposition methods often use enzymes derived from molds, bacteria, etc., so they are not very desirable as food additives. Furthermore, in the method using a high-pressure homogenizer, a high pressure of 500 kg/ci must be applied, which poses problems such as danger.
そこで、本発明者らは食品に供する際に好ましいテクス
チャーを有する酵母分解物を得る方法を鋭意検討したと
ころ、これら酵母に各種軟質担子ｒＭＭを作用させれば
、酵母を分解して小粒子化することができることを見出
し、本発明を完成するに至ったのである。Therefore, the present inventors have intensively investigated a method for obtaining a yeast decomposition product having a texture suitable for use in food products, and have found that if these yeasts are treated with various types of soft basidia rMM, the yeast can be decomposed into small particles. They discovered that it is possible to do so and completed the present invention.
すなわち、本発明は酵母分解物を製造するにあたり、酵
母または酵母より抽出液を得た後の残渣に軟質担子菌類
を作用させることを特徴とする酵母分解物の製造法を提
供するものである。That is, the present invention provides a method for producing a yeast decomposition product, which is characterized in that, in producing the yeast decomposition product, yeast or a residue after obtaining an extract from the yeast is treated with a soft basidiomycete.
本発明で用いる酵母としては特に制限はなく、アルコー
ル酵母、ビール酵母、パン酵母、清酒酵母など通常の食
品工業に用いられているものを任意に使用することがで
きる。また、酵母から自己消化法、熱抽出法などのＰＡ
により酵母エキスを得た後の残渣も使用することができ
る。The yeast used in the present invention is not particularly limited, and any yeast used in the food industry, such as alcohol yeast, beer yeast, baker's yeast, and sake yeast, can be used. In addition, PA such as autolysis and heat extraction methods are also available from yeast.
The residue after obtaining the yeast extract can also be used.
次に、本発明で用いる軟質担子菌類としては、得られた
酵母分解物を食品に供することから、食用あるいは薬用
担子菌類が好ましく、具体的にはまんねんたけ、ひらた
け、しいたけ、なめこなどがあげられる。Next, as the soft basidiomycetes used in the present invention, edible or medicinal basidiomycetes are preferable since the obtained yeast decomposition product is used in foods, and specifically, basidiomycetes such as Mannentake mushroom, Oyster mushroom, Shiitake mushroom, Nameko mushroom, etc. can give.
本発明では、上記軟質担子菌類のうち少なくとも１種の
ものを培養して得られる酵素を用いて、上記酵母または
酵母エキスを得た後の残渣を分解する。したがって、本
発明は酵素分解法による酵母分解物の製造法に関するも
のである。ここで軟質担子菌イ木１；ついて説明を加え
ると、各種軟質担子菌体はセルロース、ヘミセルロース
、リグニン等を分解する酵素を有しており、これらの酵
素は酵母の細胞壁にも作用し、細胞壁を分解することが
できる。酵母にこれらの酵素を添加して細胞壁が分解す
る様子は、検鏡により確認でき、酵母が酵素と接触した
後は、時間の経過と共にあるものは全体的に、またある
ものは部分的に作用を受けて可溶化して酵母の大きさが
以前より小さくなったり、一部内官物の漏出や破砕した
細胞壁の小粒子化などが見られる。この様子は、精製し
た酵母の細胞壁にこれらの酵素を作用させた時、還元糖
が性成することからも確認できる。（第１図参照）。In the present invention, an enzyme obtained by culturing at least one type of soft basidiomycete is used to decompose the residue after obtaining the yeast or yeast extract. Therefore, the present invention relates to a method for producing a yeast decomposition product using an enzymatic decomposition method. To explain soft basidiomycete fungi 1 here, various soft basidiomycetes have enzymes that decompose cellulose, hemicellulose, lignin, etc. These enzymes also act on the cell wall of yeast, and the cell wall can be disassembled. When these enzymes are added to yeast, the decomposition of the cell wall can be confirmed using a microscope, and over time, after the yeast comes into contact with the enzymes, some of them become fully active, while others work partially. As a result, the size of the yeast becomes smaller than before, some internal substances leak out, and the crushed cell walls become smaller particles. This phenomenon can also be confirmed by the formation of reducing sugars when these enzymes are applied to purified yeast cell walls. (See Figure 1).
本発明では、酵母または酵母エキスを得た後の残渣に作
用させるに際し、上記軟質担子菌類を通常の方法で培養
して得られる子実体、菌糸あるいはこれらの破砕物や抽
出物、また液体培養した場合には培養液そのもの、培養
上清あるいは精製処理したものを単独で、または２種以
上を組合わせて用いることができ、作用させる酵母の種
類や、得ようとする酵母分解物の使用目的などに応じて
決めればよい。酵母または酵母エキスを得た後の残渣に
酵素を作用させる方法は、乾物での濃度が１〜９％、好
ましくは３〜７％の酵母懸濁液に、上記軟質担子菌類を
加え、酵素β−グルカナーゼが発現しやすい条件として
ｐＨ３，０〜９．０、好ましくは４．０〜５．０、温度
３０〜６０°Ｃ１好ましくは４０〜５５℃で１〜２４時
間、好ましくは３〜１０時間接触させればよい。なお、
軟質担子菌類として液体培養物を用いるときは、培養開
始後約１ケ月以上経過したものをそのまま利用するのが
好ましい。In the present invention, when acting on the residue after obtaining yeast or yeast extract, fruiting bodies, hyphae, or crushed products or extracts thereof obtained by culturing the above-mentioned soft basidiomycetes by a conventional method, or crushed products or extracts thereof, or liquid cultured In some cases, the culture solution itself, culture supernatant, or purified product can be used alone or in combination of two or more types, depending on the type of yeast to be treated and the purpose of use of the yeast decomposition product to be obtained. You can decide accordingly. The method of applying an enzyme to the residue after obtaining yeast or yeast extract is to add the above-mentioned soft basidiomycetes to a yeast suspension with a dry matter concentration of 1 to 9%, preferably 3 to 7%, and then inject the enzyme β. - Conditions that facilitate glucanase expression include pH 3.0 to 9.0, preferably 4.0 to 5.0, temperature 30 to 60°C, preferably 40 to 55°C for 1 to 24 hours, preferably 3 to 10 hours. All you have to do is make contact. In addition,
When using a liquid culture as a soft basidiomycete, it is preferable to use the culture as it is after about one month or more has passed since the start of culture.
このようにして得られた酵母分解物は、スプレードライ
など通常の方法で乾燥させ、食品原料として用いたり、
他の食品へ添加することができ、テクスチャー改善の効
果が認められる。The yeast decomposition product obtained in this way can be dried by a normal method such as spray drying, and used as a food raw material.
It can be added to other foods and has been shown to improve texture.
次に、本発明を実施例により説明するが、本発明はこれ
によって制限されるものではない。Next, the present invention will be explained by examples, but the present invention is not limited thereto.
実施例
麦芽汁（濃度約１．５％）Ｉｆに粉末酵母エキス２．５
ｇ（濃度０．２５％）およびグルコース２０ｇ （ｆＪ
度ｖ７２．０％）を加え、オートクレーブで１２０°Ｃ
１１５分間殺菌を行なった。冷却後、この培地にしいた
け菌を接種し、２０°Ｃで静置培養を行なった。約１ケ
月経過後、培養液と共に菌体を磨砕し、遠心分離を行な
って得た上澄液を酵素液とした。Example wort (concentration approximately 1.5%) If powdered yeast extract 2.5
g (concentration 0.25%) and glucose 20 g (fJ
72.0%) and autoclaved at 120°C.
Sterilization was performed for 115 minutes. After cooling, this medium was inoculated with Shitake bacteria and statically cultured at 20°C. After about one month, the bacterial cells were ground together with the culture solution, and the supernatant obtained by centrifugation was used as an enzyme solution.
次に、ビール酵母を洗浄して得た圧搾酵母２００ｇ（酵
母乾物２１％）に上記で得られた酵素液を加えて１１と
し、ｐＨ調整を行なわずに（ｐＨ４，２）、温度４５°
Ｃで５時間処理した。得られた酵母分解物を９５°Ｃで
加熱処理して失活させたのちスプレードライで乾燥し、
粉末品を得た。一方、対照として酵素液を加えることな
く自己消化させて同様の操作にて粉末品を得た。得られ
た２種類の粉末品を用いて錠剤を成型し、食したところ
、酵素液を加えて得られた粉末品の方はやや酸味があり
、なめらかで口当りがよかったが、対照の方は酵母特有
のざらつきを感じた。また、酵母分解物の検鏡結果から
、本発明によるのちは対照よりも酵母が小型化している
ことが確認された。Next, the enzyme solution obtained above was added to 200 g of compressed yeast (21% yeast dry matter) obtained by washing the brewer's yeast to make 11, and the temperature was 45°C without pH adjustment (pH 4.2).
C for 5 hours. The obtained yeast decomposition product was heat-treated at 95°C to inactivate it, and then dried by spray drying.
A powder product was obtained. On the other hand, as a control, a powder product was obtained in the same manner by performing self-digestion without adding an enzyme solution. When tablets were molded using the two types of powder products obtained and eaten, the powder product obtained by adding the enzyme solution had a slightly sour taste, was smooth, and had a good texture, but the control product was found to be yeast-free. I felt a peculiar roughness. Further, from the microscopic results of the yeast decomposition product, it was confirmed that the yeast was smaller in size after using the present invention than in the control.
本発明によれば、酵母特有のざらつきなどがないテクス
チャーの優れた酵母分解物が得られる。According to the present invention, a yeast decomposition product with an excellent texture free from roughness peculiar to yeast can be obtained.
従って、本発明によれば酵母だけでなく酵母エキスを得
た後の残渣も食品原料として利用することができ、テク
スチャーの改善された食品原料として広汎な利用が期待
される。Therefore, according to the present invention, not only yeast but also the residue after obtaining the yeast extract can be used as a food raw material, and it is expected to be widely used as a food raw material with improved texture.
第１図は、実施例で得られた酵素液を精製した酵母の細
胞壁に添加し、ｐＨ４，２，５０°Ｃで作用させたとき
に生じる還元糖の生成率を示すグラフである。FIG. 1 is a graph showing the production rate of reducing sugars produced when the enzyme solution obtained in the example was added to the cell wall of purified yeast and allowed to act at pH 4, 2, and 50°C.
Claims (3)
より抽出液を得た後の残渣に軟質担子菌類を作用させる
ことを特徴とする酵母分解物の製造法。(1) A method for producing a yeast decomposition product, which comprises reacting a yeast or a residue after obtaining an extract from the yeast with a soft basidiomycete.
けおよびなめたけのうち少なくとも１種である特許請求
の範囲第１項記載の製造法。(2) The production method according to claim 1, wherein the soft basidiomycete is at least one of Mannentake mushroom, Oyster mushroom, Shiitake mushroom, and Nametake mushroom.
抽出物、菌体培養液または培養上清のうち少なくとも１
種である特許請求の範囲第１項記載の製造法。(3) The soft basidiomycete is at least one of fruiting bodies, hyphae, crushed bacterial cells or extracts, bacterial culture liquid, or culture supernatant.
The production method according to claim 1, which is a seed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62302588A JPH01144956A (en) | 1987-11-30 | 1987-11-30 | Production of yeast decomposition product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62302588A JPH01144956A (en) | 1987-11-30 | 1987-11-30 | Production of yeast decomposition product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01144956A true JPH01144956A (en) | 1989-06-07 |
Family
ID=17910784
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62302588A Pending JPH01144956A (en) | 1987-11-30 | 1987-11-30 | Production of yeast decomposition product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01144956A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013065732A1 (en) * | 2011-10-31 | 2013-05-10 | 興人ライフサイエンス株式会社 | Effective use of yeast and yeast extract residue |
| JP2014079179A (en) * | 2012-10-15 | 2014-05-08 | Kohjin Life Sciences Co Ltd | Seasoning derived from yeast protein |
| JP2014121288A (en) * | 2012-12-21 | 2014-07-03 | Mukogawa Gakuin | Basidiomycete cultivation food product |
| WO2017104807A1 (en) * | 2015-12-18 | 2017-06-22 | 興人ライフサイエンス株式会社 | Humectant, softener having water retaining property, and method for manufacturing said humectant and softener |
-
1987
- 1987-11-30 JP JP62302588A patent/JPH01144956A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013065732A1 (en) * | 2011-10-31 | 2013-05-10 | 興人ライフサイエンス株式会社 | Effective use of yeast and yeast extract residue |
| US10196430B2 (en) | 2011-10-31 | 2019-02-05 | KOHJIN Life Sciences Co., Ltd. | Effective use of yeast and yeast extract residue |
| JP2014079179A (en) * | 2012-10-15 | 2014-05-08 | Kohjin Life Sciences Co Ltd | Seasoning derived from yeast protein |
| JP2014121288A (en) * | 2012-12-21 | 2014-07-03 | Mukogawa Gakuin | Basidiomycete cultivation food product |
| WO2017104807A1 (en) * | 2015-12-18 | 2017-06-22 | 興人ライフサイエンス株式会社 | Humectant, softener having water retaining property, and method for manufacturing said humectant and softener |
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