JPWO2018225813A1 - Water retention agent for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide high water retention and water separation preventing effects by adding to a general food product that causes water separation during cooking or during storage period, and also has elasticity, safety after heat molding, and stable supply. Provide a water retention agent and water separation preventive agent. SOLUTION: A yeast cell wall lysing enzyme is reacted with an appropriate amount of a yeast cell residue obtained by extracting a yeast extract or the like from a yeast cell to obtain a solid content of 10% by weight, a viscosity at 25°C of 2000 mPa·s or more, a pH of 8.0 or more, and a solid content. A water retention agent having a protein content of 20% by weight or more and a dietary fiber content of 20% by weight or more is obtained. [Selection diagram] None

Description

The present invention relates to a water retention agent for foods obtained from yeast cell residue.

Drip when defrosting frozen foods and water separation during storage of prepared foods such as fried foods not only cause deterioration of juiciness, deterioration of taste and texture due to generation of voids, but also cause microbial contamination. Has become. Further, in a kneaded product such as marine products and livestock meat, the texture may be deteriorated or the taste may be changed due to a water separation phenomenon in which an aqueous liquid is separated during storage. In order to prevent these, various water retention agents for foods and water separation inhibitors have been developed.

Conventionally, as a water retention agent or a water separating agent for foods, vegetable or animal protein materials such as egg white protein (Patent Document 1), whey protein (Patent Document 2), soybean protein (Patent Document 3), and polymerization Phosphates have been used. However, vegetable protein materials and animal protein materials have a problem that the source of raw materials and the price become unstable due to changes in the environment. Soy protein may affect the taste of foods to which a unique odor is added (Patent Document 4). In addition, polymeric phosphate may be shunned because it may inhibit calcium absorption due to excessive intake (Patent Document 5).

As other water retention agents and water separating agents, various types of processed starch, thickening polysaccharides, trehalose (Patent Document 6), gelatin (Patent Document 7), carboxymethyl cellulose (Patent Document 8), etc. have been reported. .. However, even with these methods, supply stability becomes a problem when animal and plant resources are used as raw materials. Furthermore, there are problems that the production process is complicated and the potency as a water retention agent is not sufficient.

On the other hand, yeast contains components such as nucleic acids, amino acids and peptides, and its extract is used as a raw material for glutathione, which is a drug, and yeast extract, which is a natural seasoning. The effective use of the yeast cell residue produced as a by-product has been a problem.

The yeast cell residue after extraction of the yeast extract contains glucan, mannan, mannoprotein, protein, lipid, and nucleic acid as main components. It has been reported that a water-repellent inhibitor containing as an active ingredient a yeast cell wall fraction purified by applying.

In contrast to such a yeast cell wall obtained by highly purifying the yeast cell residue, the inventors of the present invention appropriately acted glucanase on the yeast cell residue to significantly improve water retention, It was found that it can be used as an agent or a water separating agent.
This agent, which is obtained by a simple production method using the whole yeast cell residue, has excellent water retention and water separation preventing effects, and therefore can be suitably used by mixing with any food material.
However, while this agent itself has a high water retention property, when it is mixed with minced meat of meat or fish, it cannot be said that it has sufficient compatibility with meat, and as a result, the elasticity of the product obtained by heat-molding it is not satisfactory. There was a drawback that it was not enough.

JP, 2008-86306, A JP 2001-46002 A JP, 2011-254702, A JP, 2007-274965, A WO2012/060409 JP-A-9-56342 JP, 11-164655, A JP, 2005-149930, A JP, 2002-153263, A

The problem to be solved by the present invention is that when added to a general food product in which water separation is likely to occur during cooking or during storage, it can be easily mixed, and exhibits high water retention and elasticity even after heat molding, and It is intended to provide a water retention agent for food which does not affect the taste of the added food. In addition, the water retention agent for food needs to be safe for the human body, and is preferably capable of stable supply.

The present inventors, as a result of earnest research on solving the above problems, after reacting the yeast cell residue with an appropriate amount of a cell wall lysing enzyme, by adjusting the pH to the alkaline side, water retention is significantly improved, and livestock meat It was found that the compatibility with fish and fish meat is also improved. By adding this to foods, the water retention of the foods is improved, and preferable elasticity is exhibited even after heat molding.

That is, the present invention is
(1) A water-retaining agent for food derived from yeast, which has a viscosity of 2000 mPa·s or more and a pH of 8.0 or more in an aqueous solution having a solid content concentration of 10% by weight and 25° C.,
(2) The water retention agent for food according to (1) above, which has a protein content of 20% by weight or more and a dietary fiber content of 20% by weight or more.
(3) The method for producing a water retention agent for food according to the above (1) or (2), which comprises a step of causing a cell wall lysing enzyme to act on the yeast cell residue after extraction of the yeast extract and a step of adjusting the pH to an alkaline side. ,
(4) The method according to (3) above, wherein the cell wall lysing enzyme is a glucanase containing no protease.

According to the present invention, with respect to the yeast cell residue obtained by extracting a yeast extract or the like from the yeast cell, the yeast cell wall lysing enzyme is allowed to act so that the yeast cell residue has a specific viscosity, whereby the water retention property is significantly improved. However, by adjusting the pH to the alkaline side, the compatibility when mixed with livestock meat or fish meat was improved. As a result, this agent can be mixed uniformly with livestock meat and fish meat evenly, and the mixture has a preferable texture, which can retain sufficient water content and has high elasticity when heat-molded. .. In addition, the odor derived from yeast was further reduced in such agents as compared with those having a pH of around neutral.
By adding the water retention agent of the present invention to food, the water retention of the food is greatly improved, and since it mixes uniformly with the food, the production process of the food, the heating step, freezing and thawing, and preventing water separation that occurs in storage, etc. It is possible to maintain the desired texture. Since the water retention agent of the present invention has extremely little taste and odor, it has almost no effect on the taste of food.

Further, the whole cell residue after extracting yeast extract or the like can be used as a raw material and can be used as a water retention agent by a simple process. Torula yeast and brewer's yeast cell residues are by-produced in large quantities with the production of yeast extract and other useful ingredients that are seasonings, and the present invention can effectively utilize the yeast cell residue, thus reducing costs. Also, it is extremely advantageous in terms of waste reduction. In addition, there is less risk of supply insecurity, price fluctuations, and quality fluctuations compared to when animals and plants are used as raw materials.

The present invention will be specifically described below. The types of yeast cells that can be used as a raw material in the present invention are those that can be lysed by yeast cell wall lysing enzymes. Examples thereof include bacteria belonging to the genera Saccharomyces, Endomycopsis, Saccharomycodes, Nematospora, Candida, Torrlopsis, Pretanomyces, Rhodotorula, or so-called beer yeast, baker's yeast, sake yeast and the like. Of these, Candida utilis or Saccharomyces cerevisiae, which has a particularly large amount of eating experience, is preferable.

The yeast cell residue of the present invention means that yeast extract or useful components are removed by subjecting yeast to extraction treatment with hot water, acid/alkaline solution, autolysis, mechanical crushing, or the like. It is the later residue. For example, "KR yeast" manufactured by Kojin Life Science Co., Ltd. may be mentioned.
Such residues generally contain glucan, mannan, protein, lipid, and nucleic acid as main components, but structurally, glucan, mannan, protein, and other components form a complex and firmly. It is presumed that they are connected.

In the method for producing the water retention agent of the present invention, first, water is added to the above yeast cell residue to prepare a cell suspension having a dry cell weight concentration of about 10% by weight. If necessary, a step of centrifuging the bacterial cell suspension to obtain a yeast cell residue and adding water again to prepare a bacterial cell suspension having a concentration of about 10% by weight may be provided. The prepared bacterial cell suspension is adjusted to pH 5.5 or higher, preferably pH 6.0 to 7.0.

A cell wall lysing enzyme is added to the cell suspension. The cell wall lysing enzyme used in this case is preferably a glucanase containing no protease. Specifically, there are β-glucanases derived from Streptomyces genus "Denateam GEL" (manufactured by Nagase Chemtex), β-glucanases derived from Taloromyces genus "Filtrase BRX" (manufactured by DSM Japan), and among others, "Denateam GEL". Is desirable.

Many of the commonly used cell wall lysing enzymes contain a protease activity as a formulation or a contaminant, and if such a cell wall lysing enzyme is used as it is, the water retention becomes low. For example, "Tunicase FN" manufactured by Amano Enzyme Inc. is an enzyme preparation of a mixture of glucanase and protease, and when using an enzyme preparation containing such a protease, a temperature or a temperature at which the protease in the enzyme preparation does not act. Need to work at pH.
The addition amount of the cell wall lysing enzyme varies depending on the yeast residue and enzyme of the raw material used, but is preferably 4 to 200 unit, more preferably 20 to 60 unit, per 100 g of the dry weight of the raw material yeast cell residue.

After the addition of the cell wall lysing enzyme, the enzyme reaction is carried out at 50° C. or higher, preferably 50 to 70° C., more preferably 55 to 65° C. for 2 to 7 hours, preferably 3 to 4 hours.
The time of the enzyme reaction can be appropriately adjusted depending on the amount of cell wall lysing enzyme added and the yeast residue as a raw material. If the amount of enzyme added is too small or the reaction time is too short, the enzyme reaction is insufficient, conversely, if the amount of enzyme added is too large or the reaction time is too long, if the enzyme reaction proceeds too much, In either case, the water retention and water separation preventing effects are insufficient.

 The method for producing the water retention agent of the present invention is as described above, but the reaction conditions may differ depending on the yeast residue and the type of enzyme used. The composition after the enzyme reaction has a solid content of 10% by mass so that the viscosity at 25° C. is 2000 mPa·s or more, preferably 3000 mPa·s or more, and more preferably 5000 mPa·s or more. The amount of enzyme added and the reaction time are adjusted so that The composition that has undergone an appropriate enzymatic reaction is deactivated by heating at 90° C. for 10 minutes or more.

Then, an alkali is added to adjust the pH to 8.0 or higher, preferably pH 8.0 to 10.5, and more preferably pH 9.0 to 10.0.
The alkali used is not particularly limited as long as it can be used in foods, but an aqueous solution of sodium hydroxide or an aqueous solution of potassium hydroxide is preferably used.

The composition thus obtained can be used as it is as a water retention agent for food, or can be dried to give a concentrate or powder to be used as a water retention agent for food.

The water retention agent for foods obtained by the above-mentioned production method using yeast cells after extraction of yeast extract as a raw material is in a dry solid content of 10% by weight, or in the case of powder, a mixed solution of water and dry solid content of 10% by weight. The viscosity at 25° C. is 2000 mPa·s or more, preferably 3000 mPa·s or more, more preferably 5000 mPa·s or more, and the pH is 8.0 or more, preferably pH 8.0 to 10.5, and more preferably Has a pH of 9.0 to 10.0. Furthermore, the protein content in the dried product is 20% by weight or more, preferably 40% by weight or more, and the dietary fiber content is 20% by weight or more, preferably 25% by weight or more.

  Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following modes.

<Method of measuring protein content>
In the present invention, the hydrolysis method was used to measure the protein content in the water retention agent. The sample of the water retention agent was hydrolyzed with 6N hydrogen chloride at 110° C. for 24 hours, pretreated, and measured by a fully automatic amino acid analyzer (Hitachi).

<Measurement method of dietary fiber content>
The hydrolysis method was used to measure the dietary fiber content of the water retention agent. A sample of the water retention agent was hydrolyzed with 1N sulfuric acid at 110° C. for 3.5 hours for neutralization, and then hydrolysis products of mannose and glucose were measured by liquid chromatography and converted into glucan and mannan. It was An RI detector was used for detection, SP810 (Shodex) was used as the separation column, and ultrapure water was used as the mobile phase.

<Method of measuring viscosity>
Regarding the viscosity of the sample such as the water retention agent, a b-type viscometer (manufactured by TOKIMEC, VISCOMETER-BM) was used to measure the viscosity of 10 wt% at 25°C.

<Measurement method of water retention rate>
The water retention rate of a sample such as a water retention agent was measured by the following method.
The sample was suspended in water to 10% by weight, 1 g was put in a 1.5 mL Eppendorf tube, centrifuged at 2000×g RCF for 1 minute, and then the tube was inverted and allowed to stand for 10 seconds to remove syneresis. .. From the weight of the solid content in the tube before centrifugation and the weight of the solution in the tube after centrifugation, the water retention rate of the sample was calculated by the following formula.
Water retention rate (%)=(weight of solution after centrifugation/weight of solid content)×100

<Example 1>
Candida utilis yeast extract 1 kg of yeast cells after extraction "KR yeast" (manufactured by Kojin Life Science Co., Ltd.) was suspended in water to 10% by mass, adjusted to 60°C and pH 6.5, and then dissolved in cell wall. 1 g of enzyme (“Denateam GEL” 440 U/mL manufactured by Nagase Chemtex) was added and allowed to act for 3 hours. Then, the mixture was heated at 90° C. for 15 minutes, adjusted to pH 9.0 with a 1 mol/L sodium hydroxide aqueous solution, dried and powdered to obtain a food water retention agent of Example 1.
The water retention agent was 10% by weight, the viscosity at 25° C. was 5800 mPa·s, and the pH was 9.0, which was almost odorless. The protein content in the dried product was 57% by weight, and the dietary fiber content was 21% by weight.
The water retention rate of this food water retention agent was 999.5%.
100 g of this water-retaining agent for foods, 100 g of water, and 200 g of minced chicken were mixed and mixed with a whisk for 1 minute to uniformly mix, and when heated at 75°C for 1 hour, an elastic mass was obtained. Became.

<Example 2>
A water retention agent for food of Example 2 was obtained in the same manner as in Example 1 except that the time for which the cell wall lysing enzyme was allowed to act was 7 hours. The water retention agent was 10% by weight, the viscosity at 25° C. was 3200 mPa·s, the pH was 9.0, and it was almost odorless. The water retention rate of this food water retention agent was 804.8%.
100 g of this water-retaining agent for foods, 100 g of water, and 200 g of minced chicken were mixed and mixed with a whisk for 1 minute to uniformly mix, and when heated at 75°C for 1 hour, an elastic mass was obtained. Became.

<Example 3>
In Example 1, a water retention agent for food of Example 3 was obtained in the same manner as in Example 1, except that the pH was adjusted to 10.0 instead of 9.0 during pH adjustment. The water retention agent was 10% by weight, the viscosity at 25° C. was 3200 mPa·s, and the pH was 10.0, and it was almost odorless. The water retention rate of this food water retention agent was 850.5%.
100 g of this 10% by weight water retention agent for foods and 200 g of fish surimi were mixed, stirred for 1 minute with a whisk and evenly mixed, and then heated at 75°C for 1 hour to give an elastic lump. became.

<Comparative Example 1>
A water retention agent for food of Comparative Example 1 was obtained in the same manner as in Example 1 except that pH adjustment (addition of alkali) after the enzymatic reaction was not performed. The water retention agent was 10% by weight, the viscosity at 25° C. was 5700 mPa·s, and the pH was 6.5, which was slightly odorous as compared with the sample of Example 1. The water retention rate of this water retention agent for food was 995.5%.
100 g of this water-retaining agent for foods, 100 g of water, and 200 g of minced chicken were mixed, mixed with a whisk for 1 minute and uniformly mixed, and when heated at 75° C. for 1 hour, elasticity was slightly low. It became a lump.

<Comparative example 2>
Candida utilis yeast extract 1 kg of yeast cell "KR yeast" (manufactured by Kojin Life Science Co., Ltd.) after extraction was suspended in water to 10% by mass, adjusted to 60° C. and pH 6.5, and then dissolved in cell wall. An enzyme (“Denateam GEL” manufactured by Nagase Chemtex) was added in an amount of 3 g and allowed to act for 3 hours. Then, after heat treatment at 90° C. for 15 minutes, it was dried and pulverized. Water was added to this powder at 10% by weight and the viscosity at 25° C. was 1470 mPa·s. This was adjusted to pH 9.0 with a 1 mol/L sodium hydroxide aqueous solution, dried and powdered to obtain a water retention agent of Comparative Example 2.
This water retention agent was 10% by weight, the viscosity at 25°C was 1440 mPa·s, the pH was 9.0, and the water retention rate was 410.5%, which was insufficient as a water retention agent.

The water retention agent for foods of the present invention can be used by adding it to various processed foods such as frozen foods, kneaded products of fish and livestock meat, and powders for fried foods. As a result, the water retention effect is superior to that of other protein materials and starch materials, and it is possible to prevent water separation during food preparation and storage, and prevent deterioration of quality.

Claims (4)

A water retention agent for food derived from yeast,
A water retention agent for food, having a solid content concentration of 10% by weight, a viscosity of 2000 mPa·s or more and a pH of 8.0 or more in a 25°C mixed liquid. The water retention agent for food according to claim 1, which has a protein content of 20% by weight or more and a dietary fiber content of 20% by weight or more. The method for producing a water retention agent for food according to claim 1 or 2, comprising a step of causing a cell wall lysing enzyme to act on the yeast cell residue after extraction of the yeast extract, and a step of adjusting the pH to an alkaline side. The method for producing a water retention agent for food according to claim 3, wherein the cell wall lysing enzyme is a glucanase containing no protease.