JPH0751024A - Yeast extract and its production - Google Patents
Yeast extract and its productionInfo
- Publication number
- JPH0751024A JPH0751024A JP5215061A JP21506193A JPH0751024A JP H0751024 A JPH0751024 A JP H0751024A JP 5215061 A JP5215061 A JP 5215061A JP 21506193 A JP21506193 A JP 21506193A JP H0751024 A JPH0751024 A JP H0751024A
- Authority
- JP
- Japan
- Prior art keywords
- yeast extract
- stock solution
- producing
- concentration
- yeast
- 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.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、天然調味料として広く
利用されている酵母エキスの製造法に関する。更に詳し
くは、高濃度の酵母エキスを冷蔵ないし室温下で保存し
ても、清澄で流動性のよい酵母エキスの製造法に関す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing yeast extract which is widely used as a natural seasoning. More specifically, the present invention relates to a method for producing a yeast extract which is clear and has good fluidity even when a high-concentration yeast extract is refrigerated or stored at room temperature.
【０００２】[0002]
【従来の技術】酵母エキスは、天然調味料として、肉エ
キス、野菜エキス、魚介類エキスなどと共に化学調味料
にはない複雑な呈味性を有しているため、近年広く利用
されている。酵母エキスの製造法としては、酵母エキス
原液を酵素処理（特開昭５４−１７１６７、特開昭５８
−８６０６０、特開昭６２−２８９１６１、特開昭６３
−１１２９６５）、加熱加圧処理（特開昭５６−１５６
７２、特開昭６１−１８１３５６）、超臨界処理（特開
平１−１０９６０）、限外濾過膜による処理（特開平１
−１１２９６６、特開平２−２１９５６０）などを特徴
としたものが開示されているが、これらの製造法は、酵
母エキスの酵母臭の除去や呈味の改善、収率をアップさ
せるなどを目的としている。また、高濃度の酵母エキス
の製造法としては、限外濾過膜による濃縮（特開平２−
２１９５６０）、超高圧の利用（特開平２−２５５０５
９）などがあげられる。さらに酵素処理することによっ
て、透明な酵母エキスを得る製造法（特開平０４−１４
４６６７）が開示されている。2. Description of the Related Art Yeast extract has been widely used as a natural seasoning in recent years because it has a complicated taste property which is not found in chemical seasonings, such as meat extract, vegetable extract and seafood extract. As a method for producing a yeast extract, a yeast extract stock solution is treated with an enzyme (JP-A-54-17167 and JP-A-58).
-86060, JP-A-62-289161, JP-A-63.
-112965), heat and pressure treatment (JP-A-56-156).
72, JP-A-61-181356), supercritical treatment (JP-A-1-10960), treatment with an ultrafiltration membrane (JP-A-1).
-112966, JP-A-2-219560) and the like are disclosed, but these production methods are intended to remove yeast odor of yeast extract, improve taste and increase yield. There is. In addition, as a method for producing a high-concentration yeast extract, concentration using an ultrafiltration membrane (Japanese Patent Application Laid-Open No. 2
219560), use of ultra-high pressure (Japanese Patent Laid-Open No. 25505/1990).
9) and the like. A method for producing a transparent yeast extract by further enzymatic treatment (JP-A-04-14)
4667) is disclosed.
【０００３】[0003]
【発明が解決しようとする課題】一般に高濃度酵母エキ
ス（総固形分濃度、３０〜７５ｗ／ｗ％）は、酵母エキ
ス原液中の不溶性成分の粒度が小さく、ケーク比抵抗が
大きい難濾過性の溶液であることから、従来、高濃度の
酵母エキスを得る製造法として、低濃度（総固形分濃
度、１〜３０ｗ／ｗ％）で濾過後、濃縮を行っていた。
しかしながら、この製造法では、低濃度で濾過した直接
の酵母エキスは清澄であるが、濃縮し高濃度になるに従
い、濁りが生じる。その結果、麺つゆ、ラーメンスープ
あるいはタレなどの清澄性が求められる食品へ添加した
場合、濁りが生じたり、添加後の保存温度により、濁り
の量が変化するなどの問題がある。また、先行技術に記
載の透明な酵母エキスを得る製造法では、酵素を使用す
るため工程が煩雑となり、更に設備や酵素などへの費用
がかかり経済的な負担が大きい。一方、輸送の際に、コ
ンテナ包装などの包装形態を使用した場合、従来の高濃
度の酵母エキスは、流動性が悪いため、溶液の排出が困
難であり、さらにそのため取扱いに時間がかかるなど、
酵母エキスの調味料としての利用拡大の障害となってい
る。このように従来の製造法で高濃度の酵母エキスを得
ると、濁りが生じたり、流動性が悪いため、調味料とし
て利用しにくいという問題点がある。そこで本発明の課
題は、高濃度の酵母エキスを冷蔵ないし室温下で保存し
ても、清澄で流動性がよい酵母エキスとその製造法を提
供することにある。Generally, a high-concentration yeast extract (total solids concentration, 30 to 75 w / w%) has a small particle size of the insoluble component in the yeast extract stock solution and a large cake specific resistance, which is difficult to filter. Since it is a solution, conventionally, as a production method for obtaining a high-concentration yeast extract, filtration was performed at a low concentration (total solid content concentration, 1 to 30 w / w%), followed by concentration.
However, in this production method, although the direct yeast extract filtered at a low concentration is clear, it becomes cloudy as it is concentrated and becomes higher in concentration. As a result, when added to foods such as noodle soup, ramen soup, and sauce that require clarity, turbidity occurs, and the amount of turbidity changes depending on the storage temperature after addition. Further, in the production method for obtaining a transparent yeast extract described in the prior art, the process is complicated because an enzyme is used, and the equipment, the enzyme, etc. are expensive and the economical burden is large. On the other hand, in the case of using a packaging form such as container packaging during transportation, conventional high-concentration yeast extract has poor fluidity, so that it is difficult to discharge the solution, and therefore it takes time to handle it.
This is an obstacle to the expansion of the use of yeast extract as a seasoning. Thus, when a high-concentration yeast extract is obtained by the conventional production method, it is difficult to use it as a seasoning due to turbidity and poor fluidity. Therefore, an object of the present invention is to provide a yeast extract that is clear and has good fluidity even when a high-concentration yeast extract is stored in a refrigerator or at room temperature, and a method for producing the same.
【０００４】[0004]
【課題を解決するための手段】本発明者らは、前記課題
を解決するために鋭意検討を行った結果、酵母エキス原
液を−１８〜５℃で凍らないように７日〜３０日間、冷
却後、濾過を行う製造法によって冷蔵、室温下で保存し
ても、清澄で流動性のある高濃度の酵母エキスを得て、
本発明を完成した。更に、冷却する前処理として、加熱
処理工程を加えることにより、効率良く酵母エキスが得
られることを見い出した。すなわち、本発明の第一は、
酵母エキスの総固形分濃度が３０〜７５ｗ／ｗ％、冷蔵
ないし室温下で清澄で、粘度が１０〜１０００ｃｐｓと
流動性がよいことを特徴とする酵母エキスに関する。本
発明の第二は、酵母エキス原液を、−１８〜５℃の凍ら
ない条件下に７日〜３０日間保持した後、濾過を行うこ
とを特徴とする酵母エキスの製造法に関する。本発明の
第三は、冷却前に酵母エキス原液をｐＨ４．５〜７．０
に調製し、８０〜１３５℃で１〜６０分加熱処理を行う
前記酵母エキスの製造法に関する。本発明の第四は、酵
母エキスの温度が、−１８〜５℃の凍らない条件下に保
ったまま濾過を行う前記酵母エキスの製造法に関する。
本発明の第五は、酵母エキス原液中の酵母エキス濃度
を、２０〜５５ｗ／ｗ％とした前記酵母エキスの製造法
に関する。本発明の第六は、酵母がビール酵母である前
記酵母エキスの製造法に関する。Means for Solving the Problems As a result of intensive studies to solve the above-mentioned problems, the inventors have cooled the yeast extract stock solution at -18 to 5 ° C. for 7 to 30 days so as not to freeze it. After that, refrigerated by a manufacturing method of filtering, even when stored at room temperature, to obtain a clear and fluid high concentration yeast extract,
The present invention has been completed. Further, it was found that yeast extract can be efficiently obtained by adding a heat treatment step as a pretreatment for cooling. That is, the first of the present invention is
The yeast extract is characterized by having a total solid content of 30 to 75 w / w%, being clarified at refrigeration to room temperature, and having a viscosity of 10 to 1000 cps and good fluidity. A second aspect of the present invention relates to a method for producing a yeast extract, which comprises keeping the yeast extract stock solution at -18 to 5 ° C under non-freezing conditions for 7 to 30 days and then performing filtration. A third aspect of the present invention is to prepare a yeast extract stock solution at a pH of 4.5 to 7.0 before cooling.
And a heat treatment at 80 to 135 ° C. for 1 to 60 minutes. A fourth aspect of the present invention relates to a method for producing the yeast extract, wherein the yeast extract is filtered while keeping the temperature of the yeast extract at -18 to 5 ° C under non-freezing conditions.
A fifth aspect of the present invention relates to a method for producing the yeast extract, wherein the yeast extract concentration in the yeast extract stock solution is 20 to 55 w / w%. A sixth aspect of the present invention relates to a method for producing the yeast extract, wherein the yeast is brewer's yeast.
【０００５】以下、本発明について詳しく説明する。酵
母エキス濃度が２０〜５５ｗ／ｗ％、その他の固形分濃
度１０〜２０ｗ／ｗ％であって、総固形分濃度が３０〜
７５％である酵母エキス原液をｐＨ４．５〜７．０、好
ましくは、ｐＨ４．５〜５．０に調製し、温度８０〜１
３５℃、好ましくは１１０〜１３５℃で、１〜６０分、
好ましくは１〜５分で加熱処理する。加熱処理後、−１
８〜５℃の凍らない条件下に７日〜３０日間、好ましく
は７日〜９日間、保持し、透過率０．５〜２．０（ｄａ
ｒｃｙ）、好ましくは０．８〜１．０（ｄａｒｃｙ）の
ケイソウ土などの濾過助剤を酵母エキス原液に対して３
〜１０ｗ／ｗ％、好ましくは３〜６ｗ／ｗ％添加して、
濾過を行い、その濾過液としての酵母エキスを得た。こ
の酵母エキスは、その総固形分濃度が３０〜７５ｗ／ｗ
％、好ましくは、３０〜６０ｗ／ｗ％と高濃度であり、
冷蔵ないし室温保存下でも清澄で、粘度が１０〜１００
０ｃｐｓ、好ましくは１０〜５００ｃｐｓと流動性がよ
いことを特徴とするものである。本発明の酵母エキスの
製造法は、酵母エキス原液を冷却保持後、濾過すること
により目的とする酵母エキスを得ることができるが、冷
却する前に加熱処理する工程を追加することで、濾過の
際の濾過時間を短縮することができ、必要濾過面積も少
なくてすむので、更に経済性がよく、効率よく酵母エキ
スを得ることができる。なお、酵母エキス原液の製造法
として、自己消化法、加圧処理法、酵素分解法などがあ
げられるが、酵母エキス濃度が２０〜５５ｗ／ｗ％、そ
の他の固形分濃度１０〜２０ｗ／ｗ％、総固形分濃度が
３０〜７５ｗ／ｗ％である酵母エキス原液が得られる製
造法であれば、特に限定されるものではない。また、濾
過法としては、前述のケイソウ土濾過のほか、メンブラ
ン濾過、限外濾過、精密濾過などを用いることができ
る。The present invention will be described in detail below. Yeast extract concentration is 20-55 w / w%, other solid content concentration is 10-20 w / w%, and total solid content concentration is 30-
A 75% yeast extract stock solution is adjusted to pH 4.5 to 7.0, preferably pH 4.5 to 5.0, and the temperature is adjusted to 80 to 1
At 35 ° C, preferably 110-135 ° C for 1-60 minutes,
Heat treatment is preferably performed for 1 to 5 minutes. After heat treatment, -1
It is kept under freezing conditions of 8 to 5 ° C for 7 to 30 days, preferably 7 to 9 days, and has a transmittance of 0.5 to 2.0 (da).
rcy), preferably 0.8 to 1.0 (darcy) of a filter aid such as diatomaceous earth with respect to the yeast extract stock solution.
-10w / w%, preferably 3-6w / w%,
Filtration was performed to obtain a yeast extract as the filtrate. This yeast extract has a total solid content concentration of 30 to 75 w / w.
%, Preferably 30 to 60 w / w%, which is a high concentration,
Clear and viscous even under refrigeration or storage at room temperature
It has a good fluidity of 0 cps, preferably 10 to 500 cps. The method for producing the yeast extract of the present invention, after keeping the yeast extract stock solution in a cold state, the target yeast extract can be obtained by filtration, but by adding a step of heat treatment before cooling, Since the filtration time at that time can be shortened and the required filtration area is small, the yeast extract can be obtained more efficiently and efficiently. As a method for producing a yeast extract stock solution, an autolysis method, a pressure treatment method, an enzymatic decomposition method and the like can be mentioned. The yeast extract concentration is 20 to 55 w / w%, and other solid content concentrations are 10 to 20 w / w%. The production method is not particularly limited as long as it is a production method in which a yeast extract stock solution having a total solid content concentration of 30 to 75 w / w% is obtained. As the filtration method, in addition to the above-mentioned diatomaceous earth filtration, membrane filtration, ultrafiltration, microfiltration or the like can be used.
【０００６】[0006]
【実施例】以下に実施例を示すが、本発明はこれに限定
されるものではない。EXAMPLES Examples will be shown below, but the present invention is not limited thereto.
【０００７】実施例１ 酵母エキス原液の調製 ビール酵母から従来の方法で自己消化後、塩酸でｐＨ
５．０に調製し、酵母エキス濃度が５０ｗ／ｗ％になる
まで加熱濃縮し、塩濃度が１５ｗ／ｗ％になるように食
塩を添加して、酵母エキス原液を得た。Example 1 Preparation of Yeast Extract Stock Solution After self-digesting brewer's yeast by a conventional method, pH was adjusted with hydrochloric acid.
The mixture was adjusted to 5.0, heated and concentrated until the yeast extract concentration became 50 w / w%, and salt was added so that the salt concentration became 15 w / w% to obtain a yeast extract stock solution.
【０００８】実施例Ａ 酵母エキス原液を１３５℃、１分間加熱処理後、０〜５
℃で原液が凍らないように７日間保った。その後、原液
を５℃以下に保ったまま、濾過率１．０（ｄａｒｃｙ）
の濾過助剤（ハイフロースーパーセル）を原液に対し
て、３ｗ／ｗ％添加して、濾過圧力２ｋｇ／ｃｍ2で濾
過を行い、酵母エキスを得た。Example A Yeast extract stock solution was heat-treated at 135 ° C. for 1 minute and then 0-5.
The stock solution was kept at ℃ for 7 days so as not to freeze. Then, while keeping the stock solution at 5 ° C or lower, the filtration rate is 1.0 (darcy).
3 w / w% was added to the undiluted solution of the filter aid (High Flow Supercell), and filtration was performed at a filtration pressure of 2 kg / cm 2 to obtain a yeast extract.
【０００９】実施例Ｂ 酵母エキス原液を熱処理しないで、実施例Ａと同様に０
〜５℃で原液が凍らないように７日間保持した後、濾過
を行い、酵母エキスを得た。Example B As in Example A, the yeast extract stock solution was not heat-treated,
The stock solution was kept at -5 ° C for 7 days so as not to freeze, and then filtered to obtain a yeast extract.
【００１０】対照例 酵母エキス原液を１３５℃、１分間加熱処理後、０〜５
℃で原液が凍らないように１日間保った。以下、実施例
Ａと同様に、濾過を行い、酵母エキスを得た。得られた
酵母エキス、実施例Ａ，Ｂ，対照例および酵母エキス原
液について、各温度下での清澄性及び濾過能力、ケーク
比抵抗、粘度について比較したものを表１〜３に示す。Comparative Example A yeast extract stock solution was heat-treated at 135 ° C. for 1 minute, and then 0-5.
The stock solution was kept at ℃ for 1 day so as not to freeze. Thereafter, filtration was performed in the same manner as in Example A to obtain a yeast extract. Tables 1 to 3 show comparisons of the obtained yeast extract, Examples A and B, control examples and stock solutions of yeast extract with respect to clarity, filtration ability, cake specific resistance and viscosity at each temperature.
【００１１】[0011]
【表１】 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 酵母エキス温度（℃） 実施例Ａ 実施例Ｂ 対照例 酵母エキス原液 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ５ − − ＋ ＋ ２０ − − ＋ ＋ ３７ − − ＋ ＋ ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ −；清澄 ±；やや濁りあり ＋；濁りあり[Table 1] ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Yeast extract temperature (° C.) Example A Example B Control Example Yeast Extract Stock Solution ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 5 − − + + + 20 − − + ＋ 37 － － ＋ ＋ ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━-: Clear ±: Slightly cloudy + There is turbidity
【００１２】[0012]
【表２】 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 実施例Ａ 実施例Ｂ 対照例 酵母エキス原液 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 濾過処理能力（kg/8hr） 4,500 570 4,500 ＊ ケーク比抵抗 3.49×108 1.11×1011 3.49×108 ＊ ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 濾過処理能力：濾過面積１５ｍ2の場合の数値である。 ＊酵母エキス原液については、濾過効率が悪いので一般
に濾過は行わない。 ケーク比抵抗とは、単位濾過面積あたりのケーク（不溶
性成分）の与える抵抗のことであり、数字が小さいほど
濾過性が優れている。[Table 2] ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Example A Example B Control example Yeast extract Undiluted solution ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Filtering capacity (kg / 8hr) 4,500 570 4,500 * Cake Specific resistance 3.49 × 10 8 1.11 × 10 11 3.49 × 10 8 * ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ -Filtration capacity: The value when the filtration area is 15 m 2 . * The yeast extract stock solution is generally not filtered because the filtration efficiency is poor. The cake specific resistance is the resistance given by the cake (insoluble component) per unit filtration area, and the smaller the number, the better the filterability.
【００１３】[0013]
【表３】 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 実施例Ａ 実施例Ｂ 対照例 酵母エキス原液 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 粘度（ｃｐｓ） １８ １９ ２４ １２５０ ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 粘度の測定温度：３５℃[Table 3] ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Example A Example B Control example Yeast extract stock solution ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Viscosity (cps) 18 19 24 1250 ━━━━━━━━ ━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Viscosity measurement temperature: 35 ℃
【００１４】以上の結果から、酵母原液を１週間冷却保
持後、濾過を行うことにより、清澄で流動性の良い酵母
エキスが得られることが確認された。さらに、冷却する
前に加熱処理の工程を追加することで、濾過処理能力が
高まり、ケーク比抵抗が低くなることから、効率良く高
濃度の酵母エキスが得られることがわかった。From the above results, it was confirmed that a yeast extract having a clear and high fluidity can be obtained by filtering the yeast stock solution for one week while cooling and then filtering it. Furthermore, by adding a heat treatment step before cooling, it was found that a high concentration yeast extract can be obtained efficiently because the filtration treatment capacity is increased and the cake specific resistance is lowered.
【００１５】実施例２ 実施例Ａで得た酵母エキスを、５℃、１週間冷却保存し
たもの（実施例Ｃ）、５℃、１ヶ月冷却保存したもの
（実施例Ｄ）、２０℃、１週間保存したもの（実施例
Ｅ）について、清澄性、粘度について比較したデータを
表４に示す。Example 2 The yeast extract obtained in Example A was stored at 5 ° C. for 1 week under cold storage (Example C), 5 ° C. for 1 month under cold storage (Example D), 20 ° C., 1 Table 4 shows data comparing the clarity and the viscosity of the one stored for a week (Example E).
【表４】 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 実施例Ａ 実施例Ｃ 実施例Ｄ 実施例Ｅ ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ 清澄性 − − − − 粘度（ｃｐｓ） １８ １８ １８ １８ ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ −；清澄 ±；やや濁りあり ＋；濁りあり 以上の結果から、実施例Ａの酵母エキスを冷蔵または室
温保存しても、清澄性、粘度が変わらないことから、本
発明で得られた酵母エキスは、冷蔵ないし室温下で清澄
で、流動性が良いことが確認された。[Table 4] ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Example A Example C Example D Example E ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Clarity ----- Viscosity (cps) 18 18 18 18 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ −; Clearing ±; slightly cloudy +: cloudy The above results Therefore, even if the yeast extract of Example A is refrigerated or stored at room temperature, the clarity and viscosity do not change. Therefore, the yeast extract obtained in the present invention is clear under refrigeration or room temperature and has good fluidity. Was confirmed.
【００１６】[0016]
【発明の効果】本発明の酵母エキスは、酵母エキスが高
濃度含有されているのにもかかわらず、清澄で流動性が
よいことから、取り扱いやすくなり、酵母エキスの調味
料としての利用が拡大した。更に、製造工程を工夫する
ことで、経済性が良く、工業レベルでの製造に優れてい
る製造法を提供することができた。INDUSTRIAL APPLICABILITY The yeast extract of the present invention is easy to handle because it is clear and has good fluidity even though it contains a high concentration of yeast extract, and the use of the yeast extract as a seasoning is expanded. did. Furthermore, by devising the manufacturing process, it was possible to provide a manufacturing method that is economical and excellent in manufacturing on an industrial level.
Claims (6)
ｗ／ｗ％、冷蔵ないし室温保存下で清澄で、粘度が１０
〜１０００ｃｐｓと流動性がよいことを特徴とする酵母
エキス。1. The total solid content of yeast extract is 30 to 75.
w / w%, clarified under refrigeration or room temperature storage, viscosity 10
A yeast extract characterized by having good fluidity of ~ 1000 cps.
ない条件下に７日〜３０日間保持した後、濾過を行うこ
とを特徴とする酵母エキスの製造法。2. A method for producing a yeast extract, which comprises holding the stock yeast extract solution at -18 to 5 ° C. under non-freezing conditions for 7 to 30 days, and then performing filtration.
〜７．０に調製し、８０〜１３５℃で１〜６０分加熱処
理を行う請求項２記載の酵母エキスの製造法。3. The stock solution of yeast extract is adjusted to pH 4.5 before cooling.
The method for producing a yeast extract according to claim 2, wherein the yeast extract is prepared at a temperature of ˜7.0 and heat-treated at 80-135 ° C. for 1-60 minutes.
らない条件下に保ったまま濾過を行う請求項２または３
記載の酵母エキスの製造法。4. The method according to claim 2 or 3, wherein the yeast extract is filtered while the temperature of the yeast extract is kept in a non-freezing condition of -18 to 5 ° C.
A method for producing the yeast extract described.
２０〜５５ｗ／ｗ％である請求項２、３または４記載の
酵母エキスの製造法。5. The yeast extract concentration in the yeast extract stock solution is
It is 20-55 w / w%, The manufacturing method of the yeast extract of Claim 2, 3 or 4.
２，３，４または５記載の酵母エキスの製造法。6. The method for producing a yeast extract according to claim 2, 3, 4 or 5, wherein the yeast extract is brewer's yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5215061A JP2641161B2 (en) | 1993-08-06 | 1993-08-06 | Yeast extract and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5215061A JP2641161B2 (en) | 1993-08-06 | 1993-08-06 | Yeast extract and its production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0751024A true JPH0751024A (en) | 1995-02-28 |
| JP2641161B2 JP2641161B2 (en) | 1997-08-13 |
Family
ID=16666110
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5215061A Expired - Fee Related JP2641161B2 (en) | 1993-08-06 | 1993-08-06 | Yeast extract and its production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2641161B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007222078A (en) * | 2006-02-23 | 2007-09-06 | Sanei Gen Ffi Inc | Method for purifying yeast extract |
| JP2009045037A (en) * | 2007-08-22 | 2009-03-05 | Asahi Breweries Ltd | Yeast feeding apparatus |
-
1993
- 1993-08-06 JP JP5215061A patent/JP2641161B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007222078A (en) * | 2006-02-23 | 2007-09-06 | Sanei Gen Ffi Inc | Method for purifying yeast extract |
| JP2009045037A (en) * | 2007-08-22 | 2009-03-05 | Asahi Breweries Ltd | Yeast feeding apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2641161B2 (en) | 1997-08-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2011120602A (en) | Shelf-stable, non-alcoholic, haze-free malt beverage and method | |
| JP2011139687A (en) | Highly flavored ornithine-containing alcohol-free malt beverage | |
| US4468407A (en) | Process for the reduction of alcohol content of beverages | |
| JPWO2012026596A1 (en) | Method for increasing thermal hysteresis activity, method for reducing thermal deactivation of thermal hysteresis activity, and composition for increasing thermal hysteresis activity | |
| JPH0751024A (en) | Yeast extract and its production | |
| KR102585376B1 (en) | Manufacturing method of low-sodium fermenated salt using salt-resistant microorganisms of traditional soy sause | |
| NO331332B1 (en) | Vodka as well as process for making it. | |
| US3108877A (en) | Tea product and method of making the same | |
| JP2002034548A (en) | Method for producing hawthorn wine | |
| JPH0322141B2 (en) | ||
| CN105661199A (en) | Concentrated green pepper clear juice and preparation method thereof | |
| KR100216338B1 (en) | Liquid pickled shrimp | |
| JP2001057851A (en) | Stabilized silk fibroin and food and drink containing the same | |
| JPH05317013A (en) | Production of drink | |
| JP4986375B2 (en) | Method for suppressing change in transmittance of containerized tea beverage | |
| JP2013176327A (en) | Malt beverage, flavor improver, and method related to them | |
| JP2002112733A (en) | Method for producing common salt | |
| KR100550671B1 (en) | Method for manufacturing low-salted and quick frozen pollack tripe | |
| JP6989161B2 (en) | Manufacturing method of spicy cod roe, spicy cod roe, and salted cod roe | |
| JP6808257B1 (en) | Method for producing brown sugar with reduced acrylamide and its source | |
| KR20190065693A (en) | Barbecue sauce and preparation method thereof | |
| KR102068793B1 (en) | Kokumi peptide fish sauce with removed salt, hydrophobic peptide, fat and method thereof | |
| JP3772233B2 (en) | Freeze-thaw resistant jelly | |
| JPH04131051A (en) | Production of thick malt syrup | |
| KR20180053934A (en) | Manufacturing method of mint sik-hye |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090502 Year of fee payment: 12 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090502 Year of fee payment: 12 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090502 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090502 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100502 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100502 Year of fee payment: 13 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110502 Year of fee payment: 14 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110502 Year of fee payment: 14 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120502 Year of fee payment: 15 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120502 Year of fee payment: 15 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120502 Year of fee payment: 15 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120502 Year of fee payment: 15 |
|
| FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130502 Year of fee payment: 16 |
|
| LAPS | Cancellation because of no payment of annual fees |