JPH09205A - Yeast mineral - Google Patents

Abstract

PURPOSE: To obtain an yeast mineral rich in magnesium and useful for food raw materials for enriching mineral or a mineral-enriching agent by heating and ashing yeast and condensing or drying extracted solution obtained by extracting the resultant ash with water. CONSTITUTION: Yeast (e.g. live yeast, heat-dried yeast or yeast extract) is heated and ashed at about 300-1000 deg.C and other organic substances are removed. The resultant ash is extracted with water and the water extract is concentrated and dried. Thereby, the objective yeast mineral free from taste and odor characteristic of yeast and excellent also in solubility to water is obtained.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food material such as health food for the purpose of supplementing minerals such as magnesium, or a yeast mineral used as a mineral supplement.

[0002]

[Prior Art and Problems to be Solved by the Invention] It is expected that osteoporosis will become even closer to the present than in the present age with the aging of the population, but when considering the bone, not only calcium, It is also important to supplement magnesium, which plays an important role as an intracellular mineral. However, so far, almost nothing has been found for the purpose of supplementing magnesium derived from natural materials. On the other hand, minerals as substitutes for salt are seaweed minerals (Japanese Patent Publication No. 57-6899, Japanese Patent Laid-Open No. 4-16164) and milk minerals (Japanese Patent Laid-Open Nos. 63-141561, 1-19).
1643) is known.

Yeast contains a large amount of minerals in a concentrated state as compared with other foods. Especially, magnesium is relatively abundant among many food materials and is a source of magnesium. It can be said that it is extremely valuable. However, if you try to take dry yeast as it is,
To meet the daily nutritional dose of magnesium, yeast must be consumed in significant amounts. As a result, the nutritional components may be out of balance due to the large intake of nutritional components other than minerals. Therefore, it is preferable to take only minerals. In addition, the odor and taste peculiar to yeast limits the range of use.

[0004]

[Means for Solving the Problems] By ashing live yeast, dried yeast and / or yeast extract by heating to remove other organic substances and leaving only minerals, the magnesium content can be concentrated to about 10 times that of dry yeast. It was In addition, since the organic components in the yeast are decomposed and removed, the powder becomes a white, almost tasteless and odorless powder, has no peculiar taste and odor derived from yeast, and is a high-quality yeast mineral that is well soluble in water. This yeast mineral is used as a food material or a mineral supplement for the purpose of supplementing minerals by a conventional method.

In the present invention, any yeast classified into yeast can be used, for example, T. saccharomyces,
Endomycopsis, Pichia, Hansenula, Saccharomyces, Torulopsis, Pretanomyces, Candida, Rhodotorula, etc., or so-called brewer's yeast, baker's yeast, sake yeast and the like are commonly used. Further, yeast is, for example, brewer's yeast, if it is recovered from the beer manufacturing process, debittered,
Any of those not used may be used, and live cells or heat-dried ones may be used. Furthermore, what is usually called yeast extract may be used.

[0006] In the production of yeast minerals, the above yeast is first heat-ashed. It is preferable to select the conditions for heating and burning so that the odor and taste peculiar to yeast do not remain in the ash.
That is, depending on the state of yeast to be treated, it is 300 ° C or higher, for example, 300 to 1000 ° C, preferably 500 to
Preference is given to 600 ° C. for 1 to 25 hours. The heater used may be, for example, a muffle furnace, an electric furnace, a combustion furnace, a roaster, or the like.

Then, the obtained ash is subjected to a water extraction operation. Examples of the extraction solvent include deionized water, distilled water, and tap water. The amount of extraction solvent is not limited, but is, for example, 1 to 50 parts per part of ash. The extraction method may be an ordinary method, for example, a dipping method or the like is selected. In the case of the dipping method, it is usually preferable to carry out at 10 to 40 ° C. for 1 to 24 hours. Further, it is more preferable to carry out with stirring.

Thereafter, if necessary, the pH is adjusted with hydrochloric acid or the like, and the water extract is separated from the water-insoluble matter by a known method such as filtration or centrifugation. The resulting water extract is usually clear or slightly yellow. Then, the water extract is concentrated or dried to obtain a magnesium-rich yeast mineral. The concentration method may be an ordinary method, and specifically, it can be performed by vacuum concentration, direct-vapor evaporation concentration, membrane concentration, or the like. The concentration step is not particularly limited and may be appropriately selected. Further, the drying method may be an ordinary method, for example, reduced pressure drying, spray drying, thin film vacuum drying, open flame drying, atmospheric pressure drying, freeze drying and the like. Further, the dried product may be subjected to processing such as crushing.

[0009]

EFFECTS OF THE INVENTION The yeast mineral obtained by the production method of the present invention contains a large amount of magnesium, has no taste and odor peculiar to yeast, and has excellent solubility in water. It is excellent as a food material for beverages and as a mineral supplement for patients who need to supplement their intake of minerals.

[0010]

EXAMPLES The present invention will be described in detail below with reference to examples. Embodiment 1 FIG. Dry beer yeast 10.2g in burner 4
After carbonizing for a time, 55 in a muffle furnace (made by Yamato Scientific)
It was incinerated at 0 ° C. for 18 hours to obtain 0.73 g as an incinerated product. After adding 30 ml of water to this ash and stirring it at room temperature for 30 minutes, the pH was adjusted to 7 with dilute hydrochloric acid, and NO. The extract obtained by filtering with filter paper No. 2 was concentrated with an evaporator and then dried at 150 ° C. overnight to obtain a magnesium-rich yeast mineral salt as a white powder (0.38 g).

Embodiment 2 FIG. Unwashed draft beer yeast 100g
In a muffle furnace (made by Yamato Scientific Co., Ltd.) at 550 ° C for 18
Carbonization and ashing were performed over time, 50 ml of water was added to the ash, and the extract obtained by filtration was freeze-dried to obtain a white powder (1.48 g). The analytical values of the water-soluble yeast minerals thus obtained are shown in the table below. Table Comparison of components of yeast mineral and commercial salt Yeast Minerals Dry yeast Algae salt ^* Salt ^* Target intake ^** (g / 100g) (g / 100g) (g / 100g) (g / 100g) (g / day) Na 3.5 0.22 14.4 38.1 0.5-5 K 24.5 1.90 30.2 0.0561 2 ~ 4 Mg 2.3 0.29 0.749 0.0175 0.3 Zn 0.12 0.003 0.000125 0.000009 0.015 P 14.7 1.40 0.0001>0.0001> 0.6 ~ 0.9 * '94 Food development exhibition materials, Dansenkagetsu Guangkou Algae Salt Honpo. ** 5th revised food composition table, Ministry of Health and Welfare "Japanese nutritional requirements" 5th revised document.

Embodiment 3 FIG. 100 g of dried brewer's yeast was ashed in a muffle furnace at 550 ° C. for 18 hours to obtain 7.5 g of ash. After adding 300 ml of water to this ash and stirring for 30 minutes at room temperature, the pH was adjusted (pH = 7) with dilute hydrochloric acid, and NO. The extract obtained by filtering with filter paper No. 2 was freeze-dried (2.17 g).

The yeast mineral thus obtained was adjusted to 0.2%, 0.4% and 0.65% so as to have a concentration of 1%.
The sample solution prepared by adding to the sodium chloride aqueous solution of 0.1, 0.2, 0.3, 0.4, 0.5, 0.
A sensory test was conducted on three test subjects to determine which salt water of 6, 0.7, 0.8, 0.9 and 1.0% corresponds to saltiness. As shown in the figure, since a straight line having an inclination of about 1 and passing through the origin was obtained, it was found that the yeast mineral has almost no saltiness and is excellent as a food material or a mineral supplement.

Embodiment 4 FIG. After 10 g of dried baker's yeast was carbonized with a burner for 4 hours, a muffle furnace (made by Yamato Scientific)
It was carbonized at 550 ° C. for 18 hours to obtain 0.7 g of ash. 100 ml of water was added to this ash, and the mixture was stirred at room temperature for 30 minutes, adjusted to pH 7 with diluted hydrochloric acid, and added with NO. 2
The extract obtained by filtering with a filter paper of 1. was freeze-dried to obtain a white magnesium-rich yeast mineral salt (0.4
g).

[Brief description of drawings]

FIG. 1 is a graph showing the results of a sensory test of saltiness of saline solution and saltiness of yeast salt added to the saline solution in Example 3.

Claims (4)

[Claims] 1. A yeast mineral produced by ashing (heating) raw yeast or dry yeast, extracting the obtained ash with water, and drying. 2. The yeast mineral according to claim 1, which contains 1% or more of magnesium. 3. A food material containing the yeast mineral according to claim 1. 4. A mineral supplement containing the yeast mineral according to claim 1 or 2.