JPS63102650A - Purification method for yeast extract - Google Patents

Abstract

PURPOSE:To selectively remove irritant or grassy smell and obtain the titled yeast extract, having excellent flavor and useful as a seasoning, by treating an yeast extract prepared by autolyzing beer yeast with synthetic layered magnesium philosilicate having specific properties. CONSTITUTION:Synthetic layered magnesium philosilicate having a composition expressed by the formula (n is <=5) and properties of 4.5-4.6Angstrom spacing, 2.5-2.6Angstrom and 1.5-1.6Angstrom X-ray diffractometry peaks, >=3.0 stacking fault index (Is), >=300m<2>/g BET specific surface area and >=100ml/g methylene blue decoloring power in an amount of preferably 1-30wt% (based on the solid of yeast extract) is added to the yeast extract prepared by autolyzing beer yeast and stirred, preferably at 5-80 deg.C for 1min-1hr to purity the yeast extract.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention relates to a method for purifying yeast extract, and more specifically, the present invention relates to a method for purifying yeast extract. This invention relates to a method for producing a yeast extract that is free from fishy odor and characteristic stinging odor by treating and purifying it with magnesium acid.

(Prior art and problems) Brewer's yeast obtained by furnace separation in the beer manufacturing process is
．． 'J, and then autolyzed to produce autolytic fluid.
From this, the bacterial cells are separated to obtain a yeast extract, which is then boiled down to 8 m or dried to produce a paste or powdered yeast extract seasoning. Yeast extract seasonings contain about 60 to 90% protein, as well as various amino acids and nucleic acid-based taste substances, so yeast extract seasonings are useful as seasonings that give a unique richness and umami. , instant noodle soup, western-style soup, noodle soup, instant miso soup,
Seafood paste products, processed livestock products, tsukudani, retort foods, bread,
It is widely used in various foods such as pickles and furikake.

In the manufacturing process of yeast extract seasoning, yeast extract is treated with activated carbon in order to adsorb and remove impurities from the yeast extract from which bacterial cells have been separated. However, when yeast extract is treated with activated carbon, impurities are removed and the characteristic pungent and fishy odor of yeast extract is removed, but at the same time, the aromatic and umami components of yeast extract are also adsorbed and removed, and yeast It has the disadvantage of imparting a charcoal odor to the extract seasoning.

(Objective of the invention) The present invention selectively removes impurities from the yeast extract by treating the yeast extract with a specific adsorbent, and eliminates pungent, fishy, and charcoal odors, and does not reduce richness or flavor. An object of the present invention is to provide a method for purifying yeast extract that can produce yeast extract or yeast extract seasoning.

(Structure of the Invention) The present invention provides a yeast extract obtained by autolyzing brewer's yeast, the main component of which has a composition of the following formula % (where n is a number of 5 or less). Space between 4.5 to 4.6 people, 2.5 to 2.
6 and has an X-ray diffraction peak at 1.5 to 1.68, and has the following formula % formula % (where θ1 is the peak perpendicular to the X-ray diffraction peak to the interplanar spacing of 4.5 to 4.8). The stacking irregularity index (Is) defined as the angle formed by the narrow-angle side peak tangent line (02 indicates the angle formed between the perpendicular to the peak and the wide-angle side peak tangent line) is 3.0 or more, and 300 m'/ BET specific surface area of g or more and Loom
Methylene blue decolorizing power of /i/g or more (JISK-14
70) A method for purifying a yeast extract, characterized by treating it with a synthetic layered magnesium phyllosilicate having the following.

(Operation and Effect of the Invention) The powdered yeast extract seasoning produced from yeast extract, which is the object of purification of the present invention, contains about 60 to 90% by weight of protein and about 5 to 7% by weight of amino-78. Contains nitrogen. It also contains many types of amino acids, and an example of the amino acid composition is shown below.

Lysine---3,4% by weight Histidine---1,2tt Arginine---1,2tt Tryptophan---〇,5 tt Aspartic acid-3,ff tt Threonine------ -2,8tt Serine---4,7// Glutamine---4,2// Tyrosine---Q,5 //Citrulline---3,9tt Proline--- ------Q, 5 // Glycine
------2,2tt Alanine---4,9tt Cystine---Q,5 //Valine----
-------3,2tr Methionine---Q, t31t Inleucine---1,6// Leucine-11---1,5tt Phenylalanine---2,1〃 Furthermore, 5' - Nucleic acid-based taste substances such as guanyl, 7
Contains about 10% to 10% of monosaccharides.

The present invention is a method for purifying yeast extract containing the above-mentioned components by treating it with synthetic layered magnesium phyllosilicate having the above-mentioned specific properties. Magnesium has an extremely large adsorption power that cannot be found at all, and it also has the property of selectively adsorbing impurities in yeast extract, especially impurities that cause pungent and fishy odors. It has an excellent effect of being able to purify yeast extract using an extremely small amount. This is because, as will be described later, the synthetic layered magnesium phyllosilicate has a broad X-ray diffraction peak, has low crystallinity or microcrystallite, and has an asymmetric peak. This is thought to be due to the irregularity in the stacking of the layers, which makes it easy for other specific substances to enter between the layers.

In addition, the yeast extract purified by the present invention is based on the synthetic layered magnesium phyllosilicate, that it does not give any special odor, and that the synthetic layered magnesium phyllosilicate can be quickly and easily separated after the purification process. It is also possible to achieve effects such as:

(Preferred Embodiment of the Invention) The yeast extract that is the object of purification of the present invention is obtained by refining brewer's yeast obtained by separating it from beer in the beer manufacturing process.
Yeast extract is obtained as a liquid by separating the bacterial cells from the autolyzed liquid obtained by subsequent autolysis. This yeast extract has a Brix degree (Bx) of 1
The yeast extract to be subjected to the purification treatment of the present invention containing a solid content of 0 to 30% is preferably the yeast extract obtained by separating the cells as described above, but in particular yeast extracts such as BX, 5 A yeast extract with a solid content concentration of 10° to 20' is preferable, and the above yeast extract can be concentrated to
It is also possible to purify the concentrated yeast extract with a solid content concentration of 600° to 600°, or the ν liquid obtained from each household as a yeast extract.

The synthetic layered magnesium phyllosilicate having the above-mentioned specific properties used as an adsorbent in the present invention is
This is described in Japanese Unexamined Patent Publication No. 10020/1983.

That is, the synthetic layered magnesium phyllosilicate in the present invention has a chemical composition as a main component of the formula % (1). Irrigation water (nH2O) is usually 5
or less, and preferably n is within the range of 0.5 to 3, and this synthetic layered magnesium phyllosilicate has Mg0b
It mainly has a three-layer structure in which two 5i04 tetrahedral layers are sandwiched with an octahedral layer in between, and a two-layer structure in which a 5iOa tetrahedral layer and an MgO6 octahedral layer are combined in a layered manner. A layered structure may be contained within a range that does not impair the essence of a three-layered structure, and unaccompanied silica components and magnesia components may be contained within a range that satisfies the properties described below. There is no problem even if it is contained.

The synthetic layered magnesium phyllosilicate in the present invention is
It has an X-ray diffraction pattern specific to the layered structure described above. FIG. 1 of the accompanying drawings shows the X-ray diffraction spectrum of the synthetic layered magnesium phyllosilicate according to the present invention using α-rays on Cu-. From this FIG. 5-4.8A
(Corresponds to (020) plane and (110) plane), 2.5 to 2
．． It is clear that it has diffraction peaks at 88 (corresponding to the (200) plane) and 1.5 to 1.88 (corresponding to the (060) plane), which is a natural trioctahedral layered structure. This is an X-ray diffraction peak common to clay minerals.

In the synthetic layered magnesium phyllosilicate of the present invention, each of the layers described above overlaps in parallel, but a certain unique irregularity is observed in the relative position of each layer. FIG. 2 of the accompanying drawings is an enlarged diagram of the diffraction peak around d=4.5Δ in the X-ray diffraction spectrum of FIG. 1. From this figure 2, this peak is on the included angle side (2
On the small θ side), the rise is relatively important, and on the wide-angle side (2θ
In a structure in which the stack of layers is regular, this peak is symmetrical, and the asymmetric peak described above is due to the irregularity in the relative position of each layer. indicates that it exists.

In this specification, the stacking irregularity index (Is) of magnesium phyllosilicate is defined as follows. That is, an X-ray diffraction chard as shown in FIG. 2 is obtained by the method described in the reference side described later. For this peak from d = 4.5 to 4.6, the maximum tilt peak tangent a on the included angle side of the peak
Draw a tangent to the peak of the maximum inclination on the wide-angle side, and draw a perpendicular C from the intersection of tangents a and s. Then, find the angle θ1 between tangent a and perpendicular C, and the angle θ2 between tangent s and perpendicular C. The grain layer irregularity index (Is) is l5 = tan θ2 / tan θ1 (
2). This index (Is) is 1.0 when the peak is completely symmetrical, and increases as the degree of asymmetry increases.

The synthetic layered magnesium phyllosilicate in the present invention is
It has a novel lamination irregular structure in which the lamination irregularity a(Is) is 3.0 or more, particularly in the range of 3.5 to 6.0.

The synthetic layered magnesium phyllosilicate in the present invention is
It is also clearly distinguishable from natural layered phyllosilicates. First, in natural phyllosilicates, a large number of basic three-layer structures are accumulated in the C-axis direction, so d = 9 to 15A (00
1) The synthetic layered magnesium phyllosilicate in the present invention shows a specific X-ray diffraction peak on the surface, but d=9 to 15.
No clear diffraction peak is observed in 8, which indicates that there is no regularity in the stacking of layers in the C-axis direction.Also, in natural phyllosilicate, there is some asymmetry in the peak around ci = 4.5A. Even if there is, the lamination irregularity fi(Is) is almost always 2 or less.

The synthetic layered magnesium phyllosilicate exhibits extremely large specific surface area and methylene blue decolorizing power that were not observed in known natural or synthetic phyllosilicates.
It has a large ET specific surface area of 500rn'/g or more, especially 500rn'/g or more, and has a JIS K-147
The decolorizing power of methylene blue measured at 0 is 100 m1/g or more, especially 250+/! It shows a large value reaching more than /g.

The synthetic layered magnesium phyllosilicate in the present invention is
Hydrothermally treating activated silicic acid or activated aluminosilicate obtained by acid treatment of clay minerals and magnesium oxide, hydroxide, or a compound capable of forming said oxide or hydroxide under reaction conditions. It can be manufactured by a method.

For example, acid clay, bentonite, subbentonite,
Montmorillonite group clay minerals such as Fuller's earth, beidellite, saponite, and other clay minerals have a one-sided index (0
Active silicic acid or activated aluminosilicic acid is treated with a mineral acid such as sulfuric acid, hydrochloric acid, nitric acid, or an organic acid such as benzenesulfonic acid at a temperature of 60 to 300°C until the X-ray diffraction peak of 01) substantially disappears. is produced, and this and magnesium oxide, hydroxide, etc. are made into an aqueous slurry,
The synthetic layered magnesium phyllosilicate can be produced by hydrothermal treatment under pressure at a temperature of 0 to 200°C.

In the present invention, the magnesium phyllosilicate has excellent transient properties, so it can be used alone, or it can be used in combination with a suitable auxiliary agent such as diatomaceous earth, china clay, etc. You can also use The synthetic layered magnesium phyllosilicate is generally prepared using a Tyler standard sieve 100
It has a particle size of mesh size or less, and can be used alone as a powder or mixed with the above-mentioned ν super-aid, and can be used alone or in a mixture with one super-aid to form granules of an appropriate size. It can also be used in the form of granulation into a product or tablet-like product, or in the form of being attached to or embedded in a sheet-like, fibrous, or granular molded product of porous resin.

A method for treating yeast extract with synthetic layered magnesium phyllosilicate is to add and mix the powder or granules containing the synthetic layered magnesium phyllosilicate to yeast extract, and then heat the yeast extract at 0 to 95°C, preferably 5 to 80°C. There is a method in which the yeast extract is purified by stirring at a temperature of 1 minute to 1 second, and then the powder or granules are separated in a furnace or sedimented to obtain the purified yeast extract. As another method, the yeast extract is purified by passing the yeast extract through the packed bed of the granulated material containing the synthetic layered phyllokei-ugly magnesium while maintaining the temperature within the above temperature range, and the yeast extract is purified as a passed liquid. There is also a way to obtain yeast extract.

Activated carbon can also be used together with the synthetic layered magnesium phyllosilicate as an adsorbent for impurities in the yeast extract.

As mentioned above, activated carbon adsorbs a wide range of components, so
It is not preferable to use activated carbon alone, as it adsorbs impurities and also removes aromatic and umami components. In such cases, by using a small amount of activated carbon in combination with the synthetic layered magnesium phyllosilicate, it is possible to effectively purify yeast extract without the disadvantages caused by the use of activated carbon. Can be done.

It is preferable to use the synthetic layered magnesium phyllosilicate and activated carbon mixed together, or optionally with the above-mentioned superactive agent, by adding the mixture to the yeast extract, but they can be added separately. Furthermore, it may be used in a stepwise treatment method in which either one of them is brought into contact with the yeast extract first.

The amount of the synthetic layered magnesium phyllosilicate to be used varies depending on the type of yeast extract and cannot be set uniformly, but it is generally 0.5 to 50% by weight, preferably 1 to 50% by weight based on the solid weight of the yeast extract. It is 30% by weight. The ratio of the synthetic layered magnesium phyllosilicate to activated carbon is preferably 1:1 or less, preferably 1:0.5 to 0.1, by weight.

Reference example (manufacture of synthetic layered magnesium phyllosilicate) Acidic clay from Nakajo-cho, Niigata prefecture is roughly crushed and then formed into a linear shape (diameter: 3
mm) 250 g of Shitachi, the total number of gram equivalents of basic metal components such as aluminum, magnesium, calcium, iron, sodium, potassium, and titanium contained in the clay (i/loog dry matter per 1.14 g) ) no 3
．． Add sulfuric acid equivalent to 5 times the number of gram equivalents, that is, 700 ml of 34% sulfuric acid, and heat in a water bath at 85 ° C. for 15 hours.
Acid treatment was performed. A cake was obtained by washing with water by filtration.

A small amount of the cake was dried at 110°C, pulverized, and quantitatively analyzed to find that the SiO2 content was 92.7% (based on dry matter at 110°C).The resulting cake was placed in a pot mill, water was added, It was wet-milled with a pole to obtain a slurry containing 15% SiO2.

Next, 200 g of the obtained slurry (Si02 min = 3
0g) and 22g of magnesium hydroxide (reagent grade) at 11
370 g of water was further added thereto, and a hydrothermal synthesis reaction was carried out at 160° C. for 5 hours under stirring conditions of 500 revolutions/minute. After cooling, the reaction product was taken out, water was separated by filtration, and then dried at 130°C. The dried product was ground in a small tabletop sample mill to obtain a fine white powder.

When the obtained white fine powder was analyzed by X-ray diffraction,
Surface spacing 4.5-4.8 people, 2.5-2.6 people and 1.5
It has an X-ray diffraction peak at ~1.68, the stacking irregularity index (Is) as defined above is 4.3, and the BET specific surface area is 52.
6rn”/, and the methylene blue decolorizing power is 280m.
f/g layered magnesium phyllosilicate.

Note that the stacking irregularity index (Is) was calculated by the following method.

Diffraction angle (2θ) obtained by X-ray diffraction: 18.5° ~
Draw the peak tangents (a, b) so that the absolute value of the slope is maximum on the included-angle side and wide-angle side of the 19.7" peak, and then draw the peak tangent a on the included-angle side and the peak tangent on the wide-angle side. Drop the perpendicular C from the intersection and find the angle θl between the tangent a and the perpendicular C, and the angle θ? between the tangent and the perpendicular &sIe.

The y1 layer irregularity index (Is) is determined by the following formula.

In addition, methylene blue decolorizing power is determined by JIS K-1470.
The method specified in the activated carbon test method was used.

Example 1 BX obtained by purifying beer yeast obtained in the beer manufacturing process and then separating and removing bacterial cells from the autolyzed liquid
1 kg of yeast extract with a solid concentration of IO' was heated to a temperature of 10°C.
While stirring with a stirrer, 10 g of synthetic layered magnesium phyllosilicate obtained in Reference Example was added thereto, and stirring was continued at 10° C. for 30 minutes.

The resulting cloudy yeast extract was suction filtered using NO2 paper and maintained at about 10°C. The ν liquid was condensed under reduced pressure and dried under reduced pressure to obtain 95 g of a brownish white powder.

Example 2 Yeast extract was prepared in the same manner as in Example 1, except that instead of 10 g of synthetic layered magnesium phyllosilicate, a mixture of 4.5 g of the same synthetic layered magnesium phyllosilicate and 1.5 g of commercially available powdered activated carbon for use as an additive was used. was purified, concentrated, and dried to obtain 95 g of a brownish white powder similar to that in Example 1.

Comparative Example A yeast extract was purified in the same manner as in Example 1, except that 5 g of activated carbon used in Example 2 was used in place of 10 g of synthetic layered magnesium phyllosilicate. Thereafter, the mixture was concentrated and dried in the same manner as in Example 1 to obtain 92 g of powder having the same color as in Example 1.

Sensory Evaluation The powders obtained in each Example and Comparative Example were used as samples, and the sensory evaluation of their taste and odor was conducted by a panel of 10 women in their 20s using the paired comparison method. The results for taste are shown in Table 1, and the results for odor are shown in Table 2. In Tables 1 and 2, powder A used as a sample is the powder obtained in Example 1, and powder B is the powder obtained in Example 1. Example 2
Powder C is the powder obtained in the comparative example, and the numbers indicate that the sample in the left vertical column has a better taste or odor than the sample in the horizontal column. Indicates the number of panelists.

Table 1 Table 2 From these results, there is almost no difference in taste and odor between Powder A and Powder B, and Powder C has a significantly higher taste and odor than Powder A and Powder B. It's obvious that it's bad.

[Brief explanation of the drawing]

FIG. 1 is an X-ray diffraction spectrum of magnesium rosilicate, a synthetic layered filament produced according to a reference example, using α-rays for Cu-. Figure 2 shows d=4 in the X-ray diffraction spectrum of Figure 1.
．． This is an enlarged diagram of the diffraction peak near 5Δ, and illustrates how to obtain (Ill, O2) for calculating the stacking irregularity index (Ig).

Claims (2)

[Claims] (1) Yeast extract obtained by autolyzing brewer's yeast has a main component having the following formula Mg_3Si_4O_1_0(OH)_2・nH_2O (in the formula, n is a number of 5 or less), and has a lattice spacing. 4.5-4.6 Å, 2.5-2.
It has X-ray diffraction peaks at 6 Å and 1.5-1.6 Å, and has the following formula Is = tan θ_2/tan θ_1 (where θ_1 is the peak perpendicular and sandwiched between The stacking irregularity index (Is) defined by the angle formed by the corner side peak tangent line, θ_2 is the angle formed between the peak perpendicular line at the peak and the wide angle side peak tangent line is 3.0 or more, and 300 m^2 /g or more BET specific surface area and 100
Methylene blue decolorizing power of ml/g or more (JIS K-1
470) A method for purifying a yeast extract, the method comprising treating it with a synthetic layered magnesium phyllosilicate. (2) The purification method according to claim 1, characterized in that the treatment is carried out using activated carbon together with the synthetic layered magnesium phyllosilicate.