JPS6237948B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention is effective in alleviating the bitterness and acrid taste of potassium chloride, phosphate, HPP, etc., alleviating the fishy taste of meat and fish, and masking the odor of vegetable proteins. The present invention relates to a certain yeast extract composition. [Prior Art] Various methods have been studied to improve or eliminate generally unpleasant odors such as bitterness, off-flavors, fishy tastes, and harsh tastes of foods (hereinafter referred to as To simplify the explanation, “bitterness removal effect”
(I will explain everything by including it in the expression). As one of these methods, it has been reported that certain types of oligopeptides produced by partially decomposing proteins have the effect of masking bitterness and the like.
(Chemistry to Biology 19 (1) 22-24'81: Soichi Arai). [Means for Solving the Problems] The present inventors have developed yeast extracts under conditions that reduce the degree of autolysis or enzymatic decomposition of the proteins contained therein, thereby producing large amounts of the oligopeptides described above. When we investigated the bitterness improving effect of ivy extract, we found that no bitterness improving effect has been reported so far, and that when combined with glutathione, which has almost no effect when used alone, it acts synergistically to reduce bitterness. The present invention was completed based on the discovery that it shows an improvement effect. A yeast extract suitable for this purpose has a free amino acid content of 30% or less, preferably 10% or less per protein.
It is preferable to autolyze or enzymatically decompose it to about 20%. Under these conditions, most of the proteins in yeast are degraded to di- or tripeptides, and proteins degraded beyond this level will not only lose their ability to mask bitterness, but also affect the taste of foods whose bitterness is being improved. This is not desirable as the impact will be large. In this case, the protein was measured by measuring the total nitrogen content using the Geldahl method and multiplying it by 6.25, and the free amino acids were determined by the Buillet method using ovalbumin as a standard. The glutathione contained in this product is a tripeptide whose chemical name is γ-glutamyl cysteinyl:glycine, which is widely contained in living organisms and is also used as a liver drug. This is 5 to 10% of the total nitrogen in the yeast extract.
By preferably containing 10 to 50%, a synergistic bitterness removal effect can be achieved. If the addition rate is less than this value, there will be no effect, and if the addition efficiency is higher than this value, the taste of the sulfur-containing amino acids of glutathione will appear, which is not desirable. As mentioned above, the method of autolyzing or enzymatically decomposing the content of free amino acids per protein contained in yeast to 30% or less may be a commonly used method, but for example, in the case of autolysis, live yeast cells 5～
Add 0-10% of salt to 20w/w% solution and make 30-60%
It is recommended to process for 10 to 50 hours while maintaining the pH at 4 to 8 degrees Celsius. In addition, in the case of enzymatic decomposition, 5
Add 0.5 to 5% of cell wall lytic enzyme based on the bacterial weight to ~20 w/w% solution and incubate at 30 to 70℃ and pH 4 to 8 for 2 to 10 minutes.
After treatment for a period of time, proteolytic enzymes were added to the bacterial weight.
The purpose can be achieved by adding 0.5 to 5% and further treating at 30 to 70°C for 10 to 20 hours while maintaining the pH at 4 to 10. Regardless of which method is used, a preservative such as ethyl acetate or toluene may be added if necessary. The glutathione used for this is commercially available as a medicine, and it is possible to mix this pure product into yeast extract, but it is expensive and uneconomical, so it is difficult to make sure that glutathione does not break down the yeast that contains a high content of glutathione. It is preferable to perform autolysis or enzymatic decomposition. In addition, its bitterness removal effect seems to be better than that of pure products mixed together. The yeast used is baker's yeast, brewer's yeast,
Any edible product such as Torula yeast may be used, and the effect can be expected as long as it satisfies the conditions listed above. [Effects of the Invention] The yeast extract composition obtained in this way has the effect of alleviating the bitterness of Γ potassium chloride, the effect of alleviating the harshness of Γ phosphates, the effect of alleviating the bitterness of Γ protein hydrolyzate, and the effect of alleviating the bitterness of Γ vegetable protein. Traditional yeast extracts cannot be expected to improve tastes and odors that are generally unfavorable, such as the alleviation effect on grassy odor, the odor and taste removal effect of Γ meat extracts, the fishy taste removal effect of Γ fish extracts, and the aftertaste improvement effect of Γ stevia. You can expect unparalleled effects. [Example] Examples are shown below. Example 1 Using the samples shown in the table below, the effect of alleviating the harsh taste of polyphosphate (manufactured by Chiyoda Chemical Industries, Ltd., trade name Polygon C) was investigated.

[Table] The sensory test was conducted by 10 experienced panelists, using a ranking method to rank items in descending order of harsh taste alleviation effect, and the total score of the ranking was used as the degree of alleviation effect. In other words, the smaller the score, the better the effect.

[Table] The product of the present invention was found to have a superior effect of alleviating the harsh taste of phosphate compared to the conventional product. Example 2 0.05% of each of the samples shown in Table 1 was added to a 2% reagent grade potassium chloride solution, and a sensory test was conducted at 50°C in the same manner as in Example 1. The results are shown in Table 3.

[Table] The product of the present invention was found to have a better effect of alleviating the harsh taste of potassium chloride than conventional yeast extracts. Example 3 Adding salt to a 1% solution of commercially available chicken extract paste
Add 0.6% and 0.2% of each sample shown in Table 1,
The flavor improvement effect under heating conditions was investigated. The results are shown in Table 4.

[Table] The product of the present invention was found to have an excellent effect on improving the odor and taste of chicken extract. Example 4 Table 1 was applied to a 0.2% solution of stevioside product manufactured by Sanyo Kokusaku Pulp Co., Ltd. (trade name Steviafin H).
0.1% of each of the samples shown in was added to examine the taste improvement effect. The results are shown in Table 5.

[Table] The product of the present invention was found to have an excellent effect in improving the bitter taste that lingers when drinking stevioside.

Claims (1)

[Claims] 1. Yeast characterized by being a yeast extract that has been autolyzed or enzymatically decomposed to reduce the free amino acid content per protein contained in the yeast to 30% or less, and containing 10% or more of glutathione per nitrogen content. Extract composition.