JPH0549263B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing seasonings or foods with enhanced body taste by adding an aqueous extract that does not involve substantial decomposition of yeast. [Prior art] The taste-imparting functions of typical umami seasonings such as sodium L-glutamate (MSG), sodium 5'-inosinate (IMP), and sodium 5'-guanylate (GMP) are widely known. MSG, IMP,
Various seasonings based on GMP that combine protein hydrolysates (HVP, HAP), yeast extract (YE), amino acids, etc. depending on the purpose have become popular for the purpose of enhancing sensory characteristics such as umami and body taste. It is used. In this way, as umami seasonings are widely used, it is important to consider the expansion of the so-called richness imparting functions such as thickness, spread, and sustainability, in addition to the effects of combinations with saltiness, sweetness, sourness, etc. There is a demand to further enhance taste and preference. On the other hand, the autolyzed or hydrolyzed product of yeast cells, known as yeast extract, contains various amino acids, minerals, etc., and is used in various foods and seasonings as a substitute for conventional meat extracts. has been done. However, in addition to autolysis, the above-mentioned yeast extract undergoes hydrolysis during production, so it is produced under harsh conditions such as adding chemicals and processing at high temperatures. The use of hot water extracts under mild conditions without decomposition is not known, especially when used in flavor foods themselves as well as in the presence of other flavor components. Hot water extract without decomposition is
It is completely impossible to know what kind of taste function will be expressed in the presence of other taste components. [Problems to be solved by the invention] The present invention provides the above-mentioned flavor seasonings, namely MSG,
The so-called body taste, such as thickness, breadth, and persistence, that cannot be obtained by the taste effects of umami seasonings such as IMP, GMP, HAP, HVP, and YE, or by combining them with salting agents, sweeteners, and acidulants. The purpose is to strengthen the grant function. In other words, in the present invention,
The purpose is to obtain a characteristic flavor enhancement effect that is different from that of conventional combinations of flavor seasonings, and specifically, it changes so-called original tastes such as umami, bitterness, sweetness, sourness, and saltiness. It is characterized by intensifying the impression of taste without making it taste bitter, and further imparting so-called "body taste" such as persistence, breadth, and thickness. [Means for solving the problems] In the method of the present invention, conventionally known
Enhancement of body taste is achieved by using water extracts under conditions that do not involve substantial yeast decomposition with umami components such as MSG, IMP, and GMP. The aqueous yeast extract in the present invention is an extract obtained by heating an aqueous suspension of yeast cells at a temperature of 55 to 100°C for 1 to 60 minutes, and then removing the insoluble portion. Or diluted or concentrated (including drying) as necessary. In this case, the type of yeast used is not limited, and may be appropriately selected from baker's yeast, beer yeast, hydrocarbon-assimilating yeast, alcohol-assimilating yeast, acetic acid-assimilating yeast, and the like. The yeast content of the yeast suspension is also not particularly limited, but is generally preferably 5 to 25% from the viewpoint of workability and the like. The extraction temperature is higher than 55℃ and lower than 100℃ for 1 to 60 minutes.With these extraction conditions, the desired yeast water extract can be obtained efficiently, and it is also possible to obtain the desired yeast water extract efficiently. Unlike yeast extract, it hardly involves any hydrolysis. Therefore, after extraction, the water-insoluble residue remaining after separating the yeast aqueous extract of the present invention by centrifugation or the like can be further used as a yeast extract by acid decomposition, alkali decomposition, or the like. The blending ratio of the obtained yeast aqueous extract and the umami component is not particularly limited, but preferably, the umami component is converted to the weight of MSG having the same umami intensity to the solid weight (hereinafter abbreviated as DM). ) 0.001 to 100 times the concentration, and in the case of food,
The concentration in DM is 0.1 to 30% by weight.
That is, when the yeast aqueous extract of the present invention is added in an amount exceeding the upper limit of the above range (100 times the MSG or 30% relative to the food), the body taste is significantly enhanced, but a unique bitterness is produced and the taste is impaired. There is a tendency to lose the overall balance, and conversely, if it is less than the above lower limit (0.001 times the MSG or 0.1% relative to the food), depending on the type of food, the effect of enhancing the richness may not be obtained. In addition to MSG, IMP, and GMP, the flavor components of the present invention used in combination with the yeast water extract include potassium glutamate, calcium glutamate, potassium 5'-inosinate, calcium 5'-inosinate, potassium 5'-guanylate, Contains 5'-calcium guanylate and any other component having a flavor-imparting effect or the flavor component as one of the constituent components. For example, HAP, HVP, YE, meat extract, seafood extract,
Any food or seasoning such as vegetable extract is also possible. The rich flavor seasoning of the present invention includes, for example, MSG,
Mixing the above yeast water extract with IMP, GMP, etc.
Alternatively, dry yeast aqueous extract can be mixed with MSG, IMP,
There are no limitations on the manufacturing method, other than mixing the powder with GMP or the like or granulating it with other suitable excipients. In addition, it is prohibited to use ingredients such as salt, potassium chloride, other salting agents, sugars, other sweeteners, organic acids, other acidulants, flavorings, spices, quality improvers, etc. in combination. It goes without saying that this is possible as long as it does not deviate from the purpose of the invention. [Effects of the Invention] In the present invention, the coexistence of the yeast aqueous extract obtained above and umami components enhances the impression of taste without changing the so-called original tastes such as umami, bitterness, sweetness, sourness, and saltiness. Furthermore, it is possible to obtain seasonings or foods with enhanced persistence, spread, thickness, etc., and enhanced so-called rich taste. Example 1 50 of the culture medium having the composition shown in Table 1 was poured into a 70 volume jar fermenter and sterilized at 120°C for 15 minutes. Table 1 Medium composition component content Glucose 5.0% Ammonium sulfate 1.0% KH ₂ PO ₄ 0.3% MgSO ₄・7H ₂ O 0.1% CaCl ₂・2H ₂ O 0.05% Corn stave liquor 10ml/dl PH 5.5 Add the same medium to this 200 ml of the seed culture of Satucharomyces cerevisiae AJ14502 FERM-P5705 obtained by flask shaking culture at 30°C for 18 hours was inoculated, and the aeration volume was 1/2V.VM stirring number was 500 rpm, and internal pressure was 0.5.
Kg/cm ² and aerated agitation culture for 20 hours at a temperature of 30°C.
A baker's yeast culture solution with a dry bacterial weight of 4.5 g/dl was obtained.
This culture solution was centrifuged to obtain a baker's yeast slurry, to which the same amount of water was added, stirred, and then centrifuged to obtain a washed baker's yeast slurry (bacteria cell concentration 20%).
Add the same amount of water to 2000g of this baker's yeast slurry,
After heat treatment at 60℃ for 10 minutes, centrifuge to obtain light liquid.
Obtained 2120g. Using this light liquid as a seasoning liquid, Table 2
MSG and IMP directly or with appropriate dilution as
A taste panel (20 people) was conducted using a two-point comparison method using a solution containing 0.05% of each as a sample and a mixed aqueous solution of 0.05% MSG and 0.05% IMP as a control.
Sensory evaluation was performed using The results are shown in Table-2.

[Table] Our seasoning liquid 〃 〃 ± ＋＋＋＋
As shown in Table 2, the obtained light liquid (seasoning liquid) significantly enhanced only the body taste without changing the strength of the flavor. In addition, up to a 10-fold dilution of the light liquid had a body-enhancing effect. Example 2 Based on the analytical values of beef extract, the effect of adding the seasoning liquid obtained in Example 1 to a product containing the central component (Table 3) was sensory evaluated by two-point comparison with a product without additives (control). . It was found that this seasoning liquid also exerts a rich taste imparting effect on beef extract. The results are shown in Table 4. Table-3 Main component of beef extract MSG 3% IMP 3 NaCl 11 K ₂ HPO ₄ 10 KH ₂ PO ₄ 25 Sodium lactate 20 Histidine hydrochloride 20 Alanine 4 Lysine hydrochloride 4

[Table] Our seasoning liquid 〃 ＋＋＋＋
Example 3 The same amount of water was added to a beer yeast slurry produced as a by-product at a beer company, stirred, and then centrifuged to obtain a washed beer yeast slurry (bacteria cell concentration 20%). Add the same amount of water to 2000g of this beer yeast slurry and heat at 60℃.
After heat treatment for 10 minutes, it was centrifuged to obtain 2300 g of light liquid (dry matter concentration 2.3%). Using this light liquid as a seasoning liquid, we prepared rich flavor seasonings by changing the blending ratios of MSG, IMP, and GMP as shown in Table 5. Using this seasoning liquid as a control without additives, we conducted a sensory evaluation using a two-point comparison method. carried out. The results are shown in Table-6.

【table】

[Table] Strength
Example 4 Using the light liquid obtained in the same manner as in Example 3 as a seasoning liquid, a rich seasoning was prepared by mixing each component based on the formulation in Table 7, and this seasoning liquid without additives was used as a control. A sensory evaluation was conducted using the two-point comparison method. The results are shown in Table-8.

【table】

[Table] Example 5 A rich flavor seasoning was prepared by mixing the light liquid or seasoning liquid obtained in the same manner as in Example 3 with each component based on the formulation shown in Table 9. As a control, this seasoning liquid without additives was prepared. ,
That is, a sensory evaluation was performed using a two-point comparison method using a seasoning solution to which water was added instead of the seasoning solution. The results are shown in Table-10.

【table】

[Table] As shown in Table 10, it was confirmed that this seasoning liquid has a particularly strong rich taste imparting effect on yeast extract in the presence of appropriate amounts of MSG and IMP. Example 6 A light liquid obtained in the same manner as in Example 3 was concentrated 10 times at a temperature of 60°C or lower.The concentrated liquid (dry matter concentration 23%) was used as a seasoning liquid, and the rich flavor seasoning L was mixed as shown in Table 11. A curry was prepared according to the conventional method using the formulation shown in Table 12, and sensory evaluation was carried out using a two-point comparison method for the strength of the rich flavor and overall desirability.As shown in Table 13, the curry was The curry to which Flavor Seasoning L was added had a stronger rich taste and was significantly preferred compared to the control. Table-11 Mixing ratio of rich seasoning L (g) This seasoning liquid 328 Yeast extract 10 MSG 0.15 IMP 0.15 Table-12 Curry blend lard 8% Weak flour 6 Curry powder 1.5 Salt 1.7 Lecithin 0.04 Onion powder 0.3 Sugar 1.5 Rich seasoning L (control is this seasoning L without addition) 13.1

[Table] Example 7 The same amount of water was added to 2000 g of washed brewer's yeast slurry (bacteria cell concentration 20.0%) obtained in the same manner as in Example 3, heated in boiling water for 10 minutes, and then centrifuged. 2880 g of light liquid was obtained (dry matter concentration 3.2%). This light liquid was used as a seasoning liquid as shown in Table 14, and a liquid containing 0.05% MSG and IMP was added as a sample.
Sensory evaluation was performed using a taste panel (20 people) using a two-point comparison method using a mixed aqueous solution containing 0.05% IPM. The results are shown in Table-14.

[Table] Double diluted aqueous solution
This seasoning liquid ± +++
As shown in Table 14, the light liquid (seasoning liquid) obtained significantly enhanced the body taste without changing the intensity of the umami flavor. In addition, up to a 5-fold dilution of the light liquid had a rich taste enhancing effect. Example 8 Extraction residue (yeast cells) obtained in Example 3 700
The same amount of water was added to the slurry to form a slurry, and 28 g of ethyl acetate (corresponding to 2% of the bacterial cell slurry) was added thereto, and the mixture was allowed to stand at 45°C for autolysis. The autolysis rate ^* after 24 hours was 39%. It was confirmed that this extraction residue had self-digestion ability. ^* Autolysis rate (%) = {initial bacterial cell concentration - bacterial cell concentration after autolysis / initial bacterial cell concentration} x 100

Claims (1)

[Claims] 1. In the production of seasonings containing umami ingredients selected from glutamic acid, its salts, and nucleic acid-based taste substances, yeast suspension is heated to a temperature higher than 55°C and 100°C.
℃ or less for 1 to 60 minutes, and then adding a yeast extract consisting of an extract obtained by removing the insoluble portion and/or a concentrate of the extract. Method.