JPS6125478A - Preparation of processed yeast - Google Patents

Abstract

PURPOSE:To obtain a processed yeast having masked yeast smell and improved bitterness and palatability, and containing stabilized yeast (component), by mixing a film-forming substance and/or bonding substance to a yeast, and coating the yeast with the film of the substance. CONSTITUTION:Raw yeast or dried yeast is mixed with one or more film-forming substance and/or bonding substance, and is coated with said substance to obtain the objective processed yeast. The film-forming substance suitable for the above purpose is e.g. casein, dried albumen, etc. used widely in foods, and the bonding substance is e.g. casein, sodium alginate, etc. The amount of the substance is 0.01-50%, preferably 5-20% based on the yeast in terms of dry weight. Any kind of yeast may be used as the above yeast.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing yeast preparations.

(Prior Art) In recent years, the nutritional value or physiological importance of yeast itself has attracted attention, and yeast products have been developed for the food field. In this case, it is well known that the bitter taste and characteristic yeast odor of the mother itself significantly lowers its commercial value.

Chemical methods such as immersion in soda carbonate and washing are used to remove such bitter components, but these methods are not sufficiently effective.

When yeast is mixed with other main and auxiliary raw materials and seasonings, some of the constituent components of yeast, such as low-molecular begutide, nucleic acids, glutathione, and vitamins, are eluted. As a result, the bitterness of the yeast increases, and the interactions between the eluted components of the yeast and other raw materials and seasonings have a significant impact on the bitterness, flavor, and physical properties. For example, when yeast is mixed into flour or wheat in the bakery industry or food manufacturing that uses wheat gluten as the main ingredient, the glutathione in the eluted yeast reacts with the gluten, which not only increases the bitterness described above but also increases the There are cases where it becomes difficult to maintain physical properties, and serious problems often occur when yeast is used in food products.

(Problems to be Solved by the Invention) In view of the above points, the present inventors have conducted intensive research on methods for stabilizing yeast (ingredients) and methods for improving the bitterness and flavor of yeast. We have discovered that by coating yeast with a mixture of one or more substances and/or substances with binding ability, a remarkable effect can be achieved in stabilizing yeast (ingredients) and improving bitterness and flavor. completed. Yeast has already been used not only in bread making and confectionery, but also in the field of foods, especially health foods, but the improved yeast preparation of the present invention will enable even wider use. The advantages of the present invention are stabilization of yeast (ingredients) and bitterness and
In addition to flavor improvement, yeast-based tastes can be varied by combining and mixing ratios with various additives, seasonings, and fragrances.
It can be said to be able to bring out the flavor.

(Means for Solving the Problems) The present invention involves adding and mixing one or more substances having film-forming ability and/or binding ability to live yeast or dry yeast, and then The subject matter is a method for producing a yeast preparation characterized by coating a yeast preparation.

Film-forming substances suitable for the present invention include casein commonly used in foods, dried egg white, carboxymethyl cellulose, sodium alginate, sodium polyacrylate, shellac resin, carrageenan, guar gum,
Gum arabic, isolated protein, purified soybean protein, pectin, gelatin, animal and vegetable solid oils and fats, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, and vitamin fatty acid ester are of course included, but these derivatives and Any substance may be used as long as it has film-forming ability, and is not limited to the above substances.

Substances with binding ability include casein, dried egg white, carboxymethyl cellulose, sodium alginate, sodium polyacrylate, shellac resin, carrageenan, guar gum, gum arabic, protein isolate, purified soy protein, pectin, gelatin, and animal and vegetable solids. Of course, oils and fats, sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, soybean phospholipids, vitamin fatty acid esters, starch, α-starch, and dextrin are included, but derivatives thereof and those with binding ability may be used. It is not limited to substances.

A desirable coating effect can be obtained by adding these film-forming and binding substances to the yeast in a proportion of 0.1 to 50%, preferably 5 to 20%, based on dry weight. Furthermore, flavors, seasoning materials, colorants, etc. may be added as necessary.

The yeast used in the present invention may belong to any genus, and includes, for example, yeast belonging to the genus Satucharomyces kidney, the genus Klui1veromyces, and the genus Candida. There are no particular limitations on the method of drying yeast milk to which a film-forming substance and/or a binding substance have been added, but fluidized drying, drum drying, spray drying, and various other drying methods are possible. .

Only fresh yeast is dried using a normal method, yeast powder or granulated yeast is used, and then one or more substances with film-forming ability and/or binding ability are sprayed and mixed. It is also possible.

(Actions and Effects) According to the present invention, the yeast surface is coated with additives,
The yeast odor is masked, and the elution of yeast components such as yeast low-molecular peptides, nucleic acids, and glutathione, as well as bitter components, is suppressed. Therefore, stabilization of the yeast (component) and improvement of bitterness and flavor can be achieved.

The present invention will be specifically explained with reference to the following examples.

Example 1 400 yxl of milk from Satsuri Romi Senu Cereviche (
Add egg white powder 121 to approximately 60 g (as dry yeast) and stir well. This preparation is spray dried to obtain dried yeast powder 70f coated with egg white. When a sensory test was conducted on the bitterness and yeast odor of this dry powder, 48 out of 50 people recognized that the yeast odor was reduced and the bitterness was improved.

Example 2 Spray-dried powder of Satsuri Romicenenu cerevisiae 2k
After granulating g to 11 DI diameter, 14% gelatin solution so
0 ml was spray-dried using a fluidized granulator to obtain 2.1 kg of dry yeast powder coated with gelatin. When a sensory test was conducted on the bitterness of this granulated yeast, the result was 50.
47 of the people found it to be effective in improving bitterness.

Example 3 50 g of the gelatin-coated granulated dry yeast prepared in Example 2 was stirred and mixed with 7 kg of fresh gluten (moisture 70%) and 0.25 kQ of various seasonings to form an elastic glutinous dough. This was spread into a sheet, heated and solidified in steam, and then gently dried in hot air until the moisture content was about 30%, producing a sheet-shaped food. In producing such foods, the coated yeast preparation of the present invention and the normal fresh yeast (67% moisture) are used.
Table 1 shows a comparison of food flavor, flavor, and physical properties of dough when dry yeast powder and dried yeast powder are used.

Table 1 Example 4 Dry yeast preparations coated with various coating agents were kneaded at 5% weight into fresh gluten or frozen surimi, heated and dried, and the percentage of glutathione remaining in the final product was compared. The results are shown in Table 2.

Table 2 In the case of uncoated yeast, most of the glutathione disappears during the heating to drying process, impairing its nutritional value, but the yeast preparation with a coating as in the present invention shows excellent persistence of glutathione.

Claims (1)

[Claims] (1) A yeast preparation characterized by adding and mixing one or more substances with film-forming ability and/or binding ability to fresh yeast or dry yeast to form a film on yeast. Production method.