JPWO2019212050A5 - - Google Patents

Description

The present invention includes, but is not limited to, the following aspects [Aspect 1].
It ’s a method of manufacturing microcapsules.
A process of treating yeast cells with hot water, releasing the content components to the outside of the cells, separating the content components, and producing residual yeast cells.
A step of using yeast cells from which the above-mentioned content components have been separated and remaining as the first active ingredient and incorporating the second active ingredient into the first active ingredient.
including,
However, the yeast cells from which the content components have been separated and remain are not treated with acid.
The manufacturing method.
[Aspect 2]
The method of embodiment 1, comprising a step of subjecting yeast cells from which the content components have been separated and remaining to a protease and / or cellulase addition treatment.
[Aspect 3]
The method according to aspect 2, comprising a step of adding an emulsifier before, after, or at the same time as applying a protease and / or cellulase addition treatment to the yeast cells from which the content components have been separated and remained.
[Aspect 4]
The method according to aspect 3, wherein the emulsifier is selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and saponin .
[Aspect 5]
The method according to any one of aspects 1-4, wherein the second active ingredient is a fat-soluble substance selected from the group consisting of fragrances, spice extracts, flavor oils, animal fats and oils, and vegetable fats and oils.
[Aspect 6]
The method according to any one of aspects 1-5, wherein the yeast cells from which the content components have been separated and remain are in a dried state.
[Aspect 7]
The method according to any one of aspects 1-6, wherein the yeast cells from which the content components have been separated and remain contain the protein components in the range of 45% by weight to 70% by weight.
[Aspect 8]
The step of encapsulating the second active ingredient in the yeast cells from which the content component has been separated and remaining comprises mixing and stirring the yeast cells, the second active ingredient and water from which the content component has been separated and remaining. The method according to any one of 7.
[Aspect 9]
In the step of encapsulating the second active ingredient in the yeast cells from which the content component was separated and remained, the yeast cells from which the content component was separated and remained, the second active ingredient and water were mixed and stirred, and the obtained dispersion was obtained. The method according to any one of aspects 1-8, comprising drying.
[Aspect 10]
The method according to aspect 8 or 9, wherein the mixing ratio of the yeast cells in which the content component is separated and remains and the second active ingredient is in the range of 4: 1-1: 1.
[Aspect 11]
The method according to any one of aspects 8-10, wherein the stirring time is 1 hour or more and 8 hours or less.
[Aspect 12]
The method according to any one of aspects 8-11, wherein the stirring temperature is 25 ° C. or higher and lower than 50 ° C.
[Aspect 13]
The method according to any one of aspects 1-12, wherein the comprehensive efficiency of the second active ingredient is at least 40%.
[Aspect 14]
A microcapsule produced by the method according to any one of aspects 1-13, which comprises yeast cells from which the content component has been separated and remains, and a second active ingredient.
[Aspect 15]
The microcapsule according to aspect 14, wherein the sustained release property of the second active ingredient is improved as compared with the microcapsules obtained by using yeast cells from which the content component has been separated and remained, which has been subjected to acid treatment.
[Aspect 16]
The microcapsule according to aspect 15, which has the same oxidative stability as the microcapsules obtained by using yeast cells which have been subjected to acid treatment and whose contents have been separated and remained.
[Aspect 17]
The microcapsule according to any one of aspects 14-16, which comprises 5% by weight or more of the second active ingredient.
[Aspect 18]
The microcapsule according to any one of aspects 14-17, wherein the second active ingredient is a fat-soluble substance selected from the group consisting of fragrances, spice extracts, animal fats and oils, flavor oils and vegetable fats and oils.
[Aspect 19]
The microcapsule according to any one of aspects 14-18, which is in the form of a paste.
[Aspect 20]
The microcapsule according to any one of aspects 14-19 , which can be stored refrigerated.
[Aspect 21]
A food or beverage flavor enhancer comprising the microcapsules according to any one of aspects 14-20.
[Aspect 22]
A food or beverage comprising the microcapsules according to any one of aspects 14-20 or the flavor enhancer according to aspects 21.
[Aspect 23]
The food according to aspect 22, which is a retort food.
[Aspect 24]
(1) Microcapsules produced by the method according to any one of aspects 1-13, containing yeast cells and a second active ingredient from which the content component has been separated and remained, and (2) suppression of vegetable protein odor. A composition for suppressing the odor of vegetable protein, which comprises an effective substance.
[Aspect 25]
(1) Microcapsules produced by the method according to any one of aspects 1-13, containing yeast cells and a second active ingredient from which the content component has been separated and remained, and (2) suppression of vegetable protein odor. Foods or beverages, including those that have an effect.
[Aspect 26]
(1) Microcapsules produced by the method according to any one of aspects 1-13, containing yeast cells and a second active ingredient from which the content component has been separated and remained, and (2) suppression of vegetable protein odor. A method for suppressing the odor of vegetable protein, which comprises adding an effective substance.

FIG. 1 shows the yeast dispersion concentration (solid content concentration) (% by weight), flavor inclusion ratio (mg / g powder microcapsules) (left vertical axis), and water content (right vertical axis) of yeast cells (Standard 2-D). Axis) relationship is shown. Black circles indicate the comprehensive ratio, and white circles indicate the water content. FIG. 2 shows the mixing ratio (flavor / yeast) of flavor and yeast (standard 2) in microcapsules, flavor inclusion ratio (mg / powder microcapsules) (left vertical axis), and inclusion efficiency (%) (right vertical). Axis) relationship is shown. The squares indicate the flavor inclusion rate, and the diamonds indicate the inclusion efficiency. FIG. 2A shows yeast microcapsules (standard product 2-S) using yeast cells that could be spray-dried without being treated with an enzyme or emulsifier. As a result, FIG. 2B was not treated with an enzyme or emulsifier. The results of yeast microcapsules using yeast cells (standard 2-D) obtained by heating and drying (drum drying) are shown. FIG. 3 shows the relationship between the mixing ratio of flavor and yeast in microcapsules (flavor / yeast) and the flavor inclusion ratio (mg / powder microcapsules) (left vertical axis). The black-painted graph shows the result of using the standard 1-D, and the shaded graph shows the result of using the standard 2-D. FIG. 4 shows the relationship between the spray-dried air inlet temperature and the flavor inclusion ratio (mg / powder microcapsules). The round shape is the comprehensive ratio of the standard 1-D and d-limonene, the diamond is the comprehensive ratio of the standard 2-D and d-limonene, the square is the water content of the standard 1-D, and the triangular is the standard 2-. The result of the water content of D is shown. FIG. 5 shows the relationship between the stirring time of the mixture of the cells from which the content component was extracted, the second active ingredient and water, and the flavor inclusion ratio (mg / powder microcapsules). Squares are specimens 1-D and d-limonene, rounds are specimens 2-D and d-limonene, rhombuses are specimens 1-D and ethyl caproate, and triangles are specimens 2-D and ethyl caproate. The result of is shown. FIG. 6 shows the relationship between the stirring temperature of the cell (standard 1) from which the content component was extracted, the second active ingredient and the mixed solution of water, and the flavor inclusion ratio (mg / powder microcapsules). The black graph on the right side of each temperature shows the result of ethyl caproate, and the shaded graph on the left side shows the result of d-limonene. FIG. 7 shows the relationship between the stirring temperature of the cell from which the content component was extracted (standard product 2), the second active ingredient and the mixed solution of water, and the flavor inclusion ratio (mg / powder microcapsules). FIG. 8 shows the results of observing the structure of yeast microcapsules using yeast cells (grade 2-S) obtained by spray drying without treatment with an enzyme or emulsifier using a scanning electron microscope. show. From the left, flavor-free control microcapsules, microcapsules containing ethyl caproate, and capsules containing d-limonene. The upper and middle tiers are 3,000 times micrographs, and the lower tiers are 10,000 times micrographs. FIG. 9 shows the results of observing the structure of yeast microcapsules using yeast cells (standard 2-D) that could be drum-dried without treatment with an enzyme or emulsifier using a scanning electron microscope. From the left, flavor-free control microcapsules, microcapsules containing ethyl caproate, and capsules containing d-limonene. The upper and middle tiers are 3,000 times micrographs, and the lower tiers are 10,000 times micrographs. FIG. 10 shows the results of observing the structure of yeast microcapsules using yeast cells (standard 1-D) that had been subjected to enzyme treatment and emulsifier treatment and spray-dried using a scanning electron microscope. The upper row is yeast cells before encapsulation (standard 1-D), and the lower row is microcapsules containing d-limonene. The upper row is a photomicrograph of 3000 times, the lower left is a photograph of 5000 times, and the lower right is a photomicrograph of 1500 times. FIG. 11 shows the results of investigating the sustained release behavior of microcapsules. The horizontal axis shows the time (minutes) after the microcapsules are manufactured and the drying condition or the wetting condition is applied, and the vertical axis shows the flavor residual rate. The left is a sustained release under dry conditions, and the right is a sustained release under wet conditions ( 100% by weight ). The upper row is the result of microcapsules containing ethyl caproate, and the lower row is the result of capsules containing d-limonene. FIG. 12 shows the results of examining the oxidative stability of microcapsules. The horizontal axis is the storage period (days) when the microcapsules are subjected to oxidation conditions at 105 ° C. The vertical axis is the limonene oxide release rate (mg / powder microcapsules) (FIG. 12A) and the carvone release rate (mg / powder microcapsules) (FIG. 12B). The circles are the encapsulated preparations 2-D, the squares are the acid-treated and encapsulated preparations 2-D (Comparative Example 1), and the ▲ are the results of the spray-dried dextrin. .. FIG. 13 shows only vegetable protein (test group 1), lactic acid bacteria / yeast fermented product added (test group 2), yeast microcapsules added (test group 3), both lactic acid bacteria / yeast fermented product and yeast microcapsules. It is a figure which performed GC-MS measurement for each test group of addition (test group 4) and showed the total area of the GC peak corresponding to hexanal of each test group (from the top, test group 1 to test group 4).

Non-limitingly, the inclusive efficiency of the second active ingredient is preferably at least 10%, 20%, 30%, 40%, 50%, 60% and 80%. The comprehensive efficiency of the second active ingredient is the ratio of the comprehensive second active ingredient of the microcapsules to the second active ingredient used for mixing. The quantification of the second active ingredient contained in the microcapsules can be performed by means such as gas chromatography capable of quantification, for example, a gas chromatography-hydrogen flame ionization detector. Yeast microcapsules treated with enzymes and emulsifiers can obtain high comprehensive efficiency as compared with yeast microcapsules not treated with them.

In one embodiment, the emulsifier is selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and saponin . In addition, the emulsifier may be added to yeast cells in which the content components have been separated and remain, either alone or in combination of two or more.

The term "contained as an active ingredient" is not particularly limited as long as the microcapsules are contained to such an extent that they have a flavor-enhancing effect. In one embodiment, it means that the flavor improver contains 30% by mass or more, 50% by mass or more, more preferably 70% by mass or more, and further preferably 90% by mass or more of microcapsules. Flavor enhancers can be added to foods or beverages. The flavor improving agent containing the microcapsules of the present invention may be in a dry state or in the form of a paste (paste product).

(4) Examination of mixing ratio of flavor and yeast In the yeast microcapsule preparation similar to Example 2 (1), the untreated yeast cells (standard 2) obtained in Example 1 are used to mix caproic acid. The inclusion rate of ethyl caproate when the ratio of ethyl (flavor) to yeast cells was changed was examined. The flavor inclusion rate was calculated in the same manner as in Example 2 (3).

Example 3 Shape of yeast microcapsules In this example, the shape of yeast microcapsules was investigated.
Specifically, ethyl caproate or d-limonene as flavors were encapsulated in the standard 2 which had been spray-dried or heat-dried (drum-dried), respectively, to produce yeast microcapsules. In addition, a sample 1 drug substance and a yeast capsule in which the sample 1 was encapsulated were produced. Each of the obtained material structures was observed using a scanning electron microscope (JSM-6060, JEOL Ltd., Tokyo, Japan). Specifically, yeast microcapsules were attached to a φ8 mm round carbon tape (Nisshin EM Co., Ltd., Tokyo, Japan) on a sample table, and a small amount was placed on the tape using a spatula. It was installed in a magnetron sputtering device (MPS-1S, Vacuum Device Co., Ltd., Ibaraki, Japan), and Pt-Pd electrons were attached. The sample table was placed in the sample holder, attached to an electron microscope, and observed.

Using the preparations 2-S and 2-D obtained in Example 1, powdered yeast microcapsules of the preparations 2-S and 2-D similar to those in Example 2 (2) were prepared. The flavor sustained release behavior of yeast microcapsules under dry conditions of 80 ° C. and 100% wet conditions was observed. The sustained release amount of flavor was examined by the change in the amount of flavor in the yeast powder.

Example 6 Verification of oxidative stability and sustained-release effect of yeast microcapsules In this example, the oxidative stability test of yeast microcapsules was performed.
Using the standard 2-D obtained in Example 1, powdered yeast microcapsules of the standard 2-D similar to Example 2 (2) were prepared. The flavor used limonene and measured the rate of its oxidation by measuring the release of its oxides, limonene oxide and carvone. As a comparative example, after treating the standard 2-D with hydrochloric acid by the method of Comparative Example 1, yeast microcapsules were prepared by the same method as in Example 2 (2). Also, as a control, capsules spray-dried with dextrin were prepared. Then, the sustained release behavior of each yeast microcapsule was observed by an oxidative stability test under a drying condition of 105 ° C.

A 3% aqueous solution of limonene-containing yeast microcapsules was prepared, and sensory evaluation and odor sensor measurement were performed. Specifically, the yeast cells (standard 1-S and standard 2-S) obtained in Example 1: Limonen: water = 2: 1: 7, 40 ° C., stirred for 1 hour to prepare a flavor dispersion. By doing so, paste-like yeast microcapsules were obtained (Standard 1-P and Standard 2-P). 3% of the standard 1-P and the standard 2-P were added to hot water at 80 ° C. and stirred, and the limonene aroma and the yeast odor were sensory evaluated. The sensory evaluation was performed by 5 specialized panelists. For the odor sensor measurement , the maximum value when measured for 1 minute after performing the sensory evaluation was used as the result. The results are shown in the table below.

In addition, when the spice extract was developed, the flavor and aroma were felt immediately after eating (flavor onset rate was fast), but the one with the spice extract encapsulated in yeast microencapsulated had the flavor and aroma immediately after eating. Although the rise was weak, after a while, the flavor and aroma were gradually felt, and finally, the flavor and aroma were stronger than those to which the spice extract itself was added.

In Test Group 3 and Test Group 4 to which the black pepper extract-containing yeast microcapsules (Standard 1-P) of the present invention were added, the amount of hexanal in the total area of the peak of GC-MS was compared with that of Test Group 1. Has decreased.
In Test Group 2 to which the fermented liquid (CN-2) was added, there was no change in the behavior of hexanal.

The results of Test Group 3 suggest that the addition of yeast microcapsules sustained the release of the flap peppers in the capsules, improving the odor and flavor. Furthermore, as in Test Group 4, by using the fermented liquid (CN-2) and yeast microcapsules in combination, the fermented liquid is taken into the capsule, and the fermented liquid is gradually released from the yeast microcapsules. It is suggested that it works as an effect of suppressing the odor of vegetable protein in time.

Claims (23)

It ’s a method of manufacturing microcapsules.
A process of treating yeast cells with hot water, releasing the content components to the outside of the cells, separating the content components, and producing residual yeast cells.
A step of applying a protease and / or cellulase addition treatment to the yeast cells from which the content components have been separated and remained.
A step of adding an emulsifier before, after, or at the same time as applying a protease and / or cellulase addition treatment to the yeast cells from which the content components have been separated and remaining is included.
A step of using yeast cells from which the above-mentioned content components have been separated and remaining as the first active ingredient and incorporating the second active ingredient into the first active ingredient.
including,
However, the yeast cells from which the content components have been separated and remain are not treated with acid.
The manufacturing method. The method according to claim 1 , wherein the emulsifier is selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and saponin . The method according to claim 1 or 2 , wherein the second active ingredient is a fat-soluble substance selected from the group consisting of fragrances, spice extracts, flavor oils, animal fats and oils, and vegetable fats and oils. The method according to any one of claims 1-3 , wherein the yeast cells from which the content components have been separated and remain are in a dried state. The method according to any one of claims 1-4 , wherein the yeast cells from which the content components have been separated and remain contain the protein components in the range of 45% by weight to 70% by weight. 1. The step of encapsulating the second active ingredient in the yeast cells from which the content component has been separated and remaining comprises mixing and stirring the yeast cell from which the content component has been separated and remaining, the second active ingredient and water. -The method according to any one of 5 . In the step of encapsulating the second active ingredient in the yeast cells from which the content component was separated and remained, the yeast cells from which the content component was separated and remained, the second active ingredient and water were mixed and stirred, and the obtained dispersion was obtained. The method according to any one of claims 1-6 , which comprises drying. The method according to claim 6 or 7 , wherein the mixing ratio of the yeast cells in which the content component is separated and remains and the second active ingredient is in the range of 4: 1-1: 1. The method according to any one of claims 6-8 , wherein the stirring time is 1 hour or more and 8 hours or less. The method according to any one of claims 6-9 , wherein the stirring temperature is 25 ° C. or higher and lower than 50 ° C. The method according to any one of claims 1-10 , wherein the comprehensive efficiency of the second active ingredient is at least 40%. A yeast cell produced by the method according to any one of claims 1-11 , containing a yeast cell and a second active ingredient whose contents have been separated and remained, and which has been acid-treated, the contents have been separated and remained. Microcapsules with improved sustained release of the second active ingredient as compared to microcapsules obtained using yeast cells . The microcapsule according to claim 12, which has equivalent oxidative stability as compared with microcapsules obtained by using yeast cells which have been subjected to acid treatment and whose contents have been separated and remained. The microcapsule according to any one of claims 12 or 13 , which contains 5% by weight or more of the second active ingredient. The microcapsule according to any one of claims 12-14 , wherein the second active ingredient is a fat-soluble substance selected from the group consisting of fragrances, spice extracts, animal fats and oils, flavor oils and vegetable fats and oils. The microcapsule according to any one of claims 12 to 15, which is in the form of a paste. The microcapsule according to any one of claims 12-16 , which can be stored refrigerated. A food or beverage flavor enhancer comprising the microcapsules according to any one of claims 12-17 . A food or beverage comprising the microcapsule according to any one of claims 12-17 or the flavor enhancer according to claim 18 . The food product according to claim 19 , which is a retort food product. (1) The content component produced by the method according to any one of claims 1-11 , containing yeast cells and a second active ingredient whose content components have been separated and remained , and which has been subjected to acid treatment. Microcapsules with improved sustained release of the second active ingredient as compared to microcapsules obtained using isolated and residual yeast cells , and (2) those having a vegetable protein odor suppressing effect. A composition for suppressing the odor of vegetable protein, including. (1) The content component produced by the method according to any one of claims 1-11 , containing yeast cells and a second active ingredient whose content components have been separated and remained , and which has been subjected to acid treatment. Microcapsules with improved sustained release of the second active ingredient as compared to microcapsules obtained using isolated and residual yeast cells , and (2) those having a vegetable protein odor suppressing effect. Including food or beverage. (1) The content component produced by the method according to any one of claims 1-11 , containing yeast cells and a second active ingredient whose content components have been separated and remained , and which has been subjected to acid treatment. Microcapsules with improved sustained release of the second active ingredient as compared to microcapsules obtained using isolated and residual yeast cells , and (2) those having a vegetable protein odor suppressing effect. A method for suppressing vegetable protein odor, including addition.