JPH06113789A - Yeast extract highly containing tasty nucleotide and its production - Google Patents

Abstract

PURPOSE:To provide the yeast extract highly containing 5'-inosinic acid and 5'-guanylic acid and further highly containing peptides and free amino acids. CONSTITUTION:The yeast extract having a strong taste-increasing effect and a strong body taste-imparting action is characterized by highly containing 5'-nucleotide and further highly containing peptides and free amino acids, and the method for producing the same is provided. The yeast extract can be used as a substitute for purified 5'-inosinic acid, 5'-guanylic acid or sodium glutamate which are conventional artificial seasonings, is suitable for an intention for natural materials because of being a perfectly natural product, can be added to other seasonings or conventional yeast extracts to increase their tastes because of having a strong body taste-imparting action, and can give the body taste.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention contains a large amount of 5'-guanylic acid, which is a tasting 5'-nucleotide, and 5'-inosinic acid, and also contains a large amount of peptides and free amino acids. The present invention relates to a characteristic yeast extract and a method for producing the same. More specifically, after selectively extracting ribonucleic acid, peptides and free amino acids in the yeast cells, the ribonucleases in the yeast cells are inactivated by heating and then 5 '.
-A phosphodiesterase, 5'-adenylate deaminase is allowed to act, and 5'-which is a tasting 5'-nucleotide.
The content of the tasty 5'-nucleotide characterized by producing guanylic acid and 5'-inosinic acid is extremely high,
The present invention also relates to a yeast extract having a high content of peptides and free amino acids and a method for producing the yeast extract.

[0002]

BACKGROUND OF THE INVENTION Yeast extract has been widely used as a food material and a seasoning in recent years because it has a strong taste, has a function of adding a natural flavor to other natural seasonings, and is inexpensive. It has been used. The taste component of yeast extract is
It is derived from amino acids, peptides, saccharides, 5'-nucleotides and the like. Amino acids and peptides are components that give the yeast extract flavor and richness, and 5'-nucleotides are those that give umami.

Generally, the method for producing yeast extract is the auto-digestion method,
Although there is a method of decomposing with acid or alkali, RNA in yeast is not tasteless 2 ',
The content of palatable 5'-nucleotides which have been decomposed into 3'-nucleotides is extremely low. That is, in the conventional yeast extract, the content of 5'-nucleotide, which is an umami component, was low, and thus it was a little seasoning. In order to make up for this drawback, it was necessary to add separately prepared umami components such as 5'-inosinic acid and 5'-guanylic acid. However, that means that yeast extract is no longer a natural seasoning.

In order to solve such problems, a method of adding a large amount of 5'-nucleotides to a yeast extract, which is a natural seasoning, without separately adding (1) heating yeast cells in advance to extract RNA A method for inactivating ribonucleases that decompose into non-tasting nucleotides (JP-A-62-62
-201595), (2) yeast cell suspension pH 8 ~
A method for efficiently extracting RNA by causing a protease to act on 11.5 (JP-A-59-109153), (3) an acid hydrolyzate of a protein and a sugar component after alkaline treatment of an aqueous solution containing yeast cells Is known (Japanese Patent Application Laid-Open No. 2-79954). However, in the methods (1) and (2), amino acids, peptides and saccharides are extracted in addition to 5'-nucleotides, so that the content of 5'-nucleotides is only about 5%.

The method (3) is not a pure yeast extract because the process is complicated and a protein degradation product and a sugar component are added later. In addition, yeast cells having a high nucleic acid content such as mutant strains are used to inactivate the ribonucleases of the yeast cells in advance by heating, and then RNA and extract components are extracted in the range of pH 8 to 12, and then 5 ' -Phosphodiesterase and 5'-adenylate deaminase are allowed to act to contain 14% by weight or more of 5'-nucleotide in total (Japanese Patent Publication 63-805267) (Monthly Food Chemical June 1990 issue 5'-IG high content yeast extract "Alo Mild" Yoshinori Aoyagi (Kotojin) is known. However, since it can be produced only from a strain having an extremely high nucleic acid content, and the protein of yeast cells is denatured in the process of heat inactivation, it is difficult to be decomposed even if a protease is added, and yeast extract contains few peptides and free amino acids. I'm done. Therefore, there was a drawback that the yeast extract was lacking in richness.

[0006]

Means for Solving the Problems As a result of intensive investigations by the present inventors, the yeast suspension was subjected to alkaline conditions where RNA was easily extracted, at a temperature at which RNA was not decomposed into non-tasting nucleotides, and yet other components. By ending the extraction process in a short time in order to suppress the extraction of, that is, pH 8-12,
RNA by extraction at 40-80 ° C for 10-120 minutes
Is selectively extracted, the RNA-containing extract is inactivated by heating, and then 5'-phosphodiesterase and 5'-adenylate deaminase are allowed to act to give 5'-guanylate,
It has been found that a yeast extract containing 8% or more of 5'-inosinic acid and 16% or more of the total of peptides and free amino acids can be obtained.

[0007] According to this method, the content of 5'-guanylic acid and 5'-inosinic acid is significantly higher than that of the conventional yeast extract, so that the umami can be enhanced in combination with other seasonings and the conventional yeast extract. In addition, since it is a completely natural product, it meets the needs of recent years with a strong preference for natural products. In addition, since the enzymes derived from yeast cells are inactivated by heating after extraction, a large amount of peptides and free amino acids are produced. Above all, sodium glutamate is extremely high and 5′-inosinic acid and guanylic acid synergistically enhance the taste. It has the function of giving not only umami but also rich taste.

The present invention will be described in detail below. The origin of the 5'-phosphodiesterase and 5'-adenylate deaminase used in the present invention is not particularly limited, and commercially available ones are sufficient. First, the yeast strain is inoculated into a known medium, after culturing, the obtained bacterial cells are separated and washed,
Suspend in water to a yeast concentration of 5-20%. The extraction conditions are adjusted to pH 8-12, preferably pH 8-10. If the pH is less than 8, the extraction of RNA will not be sufficient, and if it exceeds 12, it will be easy to be decomposed into non-tasteful nucleotides. The temperature is 40 to 80 ° C., preferably 50 to
Performing at 60 ° C. results in efficient extraction of RNA and no degradation. The time is 10 to 120 minutes, and almost all the RNA in the yeast cells is extracted. If the time is longer than this, the target yeast extract cannot be obtained because the content of other components increases. Then, the suspension is 80-120.
At 90 ° C, preferably 90 to 100 ° C, protease inside the cell,
After inactivating the ribonucleases, the insoluble residue was removed by centrifugation and then 5'-phosphodiesterase, 5 '
-Acting on adenylate deaminase to produce 5'-inosinic acid and 5'-guanylic acid, which are tasteful nucleotides. Then, a powdery or pasty extract is obtained according to a conventional method for producing yeast extract.

The yeast extract thus obtained contains more 5'-guanylic acid and inosinic acid than the yeast extract containing a high amount of tasty nucleotides known so far, that is, 8% or more each. 16% in total, including peptides and free amino acids that contain and have the effect of imparting a rich taste
Since it is contained above, it has not only a single umami enhancing effect but also a richness imparting effect. The yeast cell provided in the present invention is a live yeast and is an edible yeast Saccha.
Although it is not particularly limited as long as it is a yeast of the genus romyces, genus Hansenula, genus Candida, etc., a Candid containing a high amount of RNA
Yeast of the genus a is particularly excellent.

[0010]

Embodiments will be described in detail below with reference to embodiments.

Example 1 Candida utilis (IFO 0619) slurry 14
50 ml (bacterial cell concentration 13%) was adjusted to pH with 4N NaOH.
It was adjusted to 9 and extracted at 65 ° C. for 90 minutes. After heating at 90 ° C. for 10 minutes to inactivate ribonucleases derived from bacterial cells, the insoluble residue is removed by centrifugation to remove the supernatant from H
After adjusting the pH to 5 with Cl, 0.7 g of ribonuclease P (manufactured by Amano Pharmaceutical Co., Ltd.) was added and reacted at 70 ° C. for 9 hours, then cooled to 50 ° C. and deaminase (manufactured by Amano Pharmaceutical Co., Ltd.).
0.2g was added and it was made to react for 12 hours. After allowing to cool, it was treated according to a conventional method to obtain 60 g of yeast extract. The contents of 5'-guanylic acid and 5'-inosinic acid in this yeast extract were 8% and 9%, respectively, and the peptide content was 9% and the free amino acid content was 10%.

Example 2 1500 ml of a slurry of Saccharomyces cerevisiae (IFO 0309) (cell concentration 12%) was added to 4N NaOH.
The pH was adjusted to 8.5 with and extracted at 60 ° C. for 60 minutes. After heating at 90 ° C. for 10 minutes to inactivate yeast-derived ribonucleases, the insoluble residue was removed by centrifugation and the supernatant was adjusted to pH 5 with HCl, and ribonuclease P (manufactured by Amano Pharmaceutical Co., Ltd.) was adjusted to 0. After adding 0.7 g and reacting at 70 ° C. for 9 hours, it was cooled to 50 ° C. and 0.2 g of deaminase (manufactured by Amano Pharmaceutical Co., Ltd.) was added and reacted for 12 hours. After cooling down,
70 g of yeast extract was obtained by treatment according to a conventional method. The contents of 5'-guanylic acid and 5'-inosinic acid in this yeast extract were 9% and 9%, respectively, and the peptide content was 13%.
%, And free amino acid content was 14%.

Example 3 (Comparative Example 1) In order to investigate the effect of enhancing the umami of the product of the present invention, the following dried soup composition with or without the product of the present invention, and commercially available 5'-inosinic acid, A sensory test was carried out by 10 panelists of what was added 5% -guanylic acid, Yamasa Flavor (manufactured by Yamasa Shoyu Co., Ltd.) in the same amount as the 5'-inosinic acid and 5'-guanylic acid content of the product of the present invention. The results are shown in Table 1.

10 g of salt, 2.5 g of sodium glutamate, 20 g of vermicelli, 4 g of dried finely chopped onion, 1.5 g of dried finely chopped ginseng

[0015]

[Table 1]

Comparative Example 2 Ca was the same as Example 1 except that the extraction condition was pH 7.
ndida utilis (IFO 0619) was treated to obtain a yeast extract. 5'-guanylic acid, 5'in this yeast extract
-Inosinic acid was a few percent each, 7% peptide, 13% free amino acids. In order to compare the taste enhancing effect of the yeast extract obtained as described above and the product of the present invention, the yeast extract was added to the dry soup composition used in Example 3 (Comparative Example 1), and a sensory test was conducted by 10 panelists. I went. The results are shown in Table 2.

[0017]

[Table 2]

As can be seen from these results, the product of the present invention has a strong umami enhancing effect, and is not a single umami enhancing effect like commercially available 5'-inosinic acid and 5'-guanylic acid. In addition, it also has the effect of imparting a rich taste by other components such as peptide and amino acid, and has an excellent umami-rich taste enhancing effect.

[0019]

EFFECTS OF THE INVENTION Conventional nucleic acid-based seasonings for the purpose of enhancing the umami taste, since they contain a significantly large amount of 5'-nucleotides, which are umami components, and peptides and amino acids that have the effect of imparting a rich taste, are highly contained. The product of the present invention can be used as a substitute for the above, and also has a richness-imparting effect, and is a completely natural seasoning.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] December 21, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0008

[Correction method] Change

[Correction content]

The present invention will be described in detail below. The origin of the 5'-phosphodiesterase and 5'-adenylate deaminase used in the present invention is not particularly limited, and commercially available ones are sufficient. First, the yeast strain is inoculated into a known medium, after culturing, the obtained bacterial cells are separated and washed,
Suspend in water to a yeast concentration of 5-20%. The extraction conditions are adjusted to pH 8-12, preferably pH 8-10. If the pH is less than 8, the extraction of RNA will not be sufficient, and if it exceeds 12, it will be easy to be decomposed into non-tasteful nucleotides. The temperature is 40 to 80 ° C., preferably 50 to
Performing at 65 ° C. results in efficient RNA extraction and no degradation. The time is 10 to 120 minutes, and almost all the RNA in the yeast cells is extracted. If the time is longer than this, the target yeast extract cannot be obtained because the content of other components increases. Then, the suspension is 80-120.
At 90 ° C, preferably 90 to 100 ° C, protease inside the cell,
After inactivating the ribonucleases, the insoluble residue was removed by centrifugation and then 5'-phosphodiesterase, 5 '
-Acting on adenylate deaminase to produce 5'-inosinic acid and 5'-guanylic acid, which are tasteful nucleotides. Then, a powdery or pasty extract is obtained according to a conventional method for producing yeast extract.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0009

[Correction method] Change

[Correction content]

The yeast extract thus obtained contains more 5'-guanylic acid and inosinic acid than the yeast extract containing a high amount of tasty nucleotides known so far, that is, 8% or more each. 16% in total, including peptides and free amino acids that contain and have the effect of imparting a rich taste
Since it is contained above, it has not only a single umami enhancing effect but also a richness imparting effect. The yeast cells used in the present invention are live yeast and Sac which is edible yeast.
genus charomyces, genus Hansenula, Ca
Although it is not particularly limited as long as it is a yeast of the genus ndida, a yeast of the genus candida having a high RNA content is particularly excellent.

Claims (4)

[Claims] 1. A yeast extract containing 8% or more of 5'-guanylic acid and 5'-inosinic acid, respectively, and 16% or more in total of peptides and free amino acids. 2. A yeast suspension is extracted with an alkali, proteases and ribonucleases in the cells are inactivated by heating, and then 5'-phosphodiesterase and 5'-adenylate deaminase are allowed to act on the yeast suspension to give 5'taste. -Nucleotide 5'-guanylic acid, 5'-inosinic acid is 8% or more each and peptide and free amino acid are combined 16
% Or more is contained, The manufacturing method of the yeast extract characterized by the above-mentioned. 3. Alkali extraction conditions are pH = 8-12, 4
The method for producing a yeast extract according to claim 2, wherein the temperature is 0 to 80 ° C for 10 to 120 minutes. 4. The heat deactivation condition after alkali extraction is 80 to 80.
120 degreeC, 10 to 30 minutes, The manufacturing method of the yeast extract of Claim 2 or 3 characterized by the above-mentioned.