TW201503826A - Powder-smell-masking yeast extract - Google Patents

Abstract

To mask the powder smell of either a powdery processed food or a food containing the same without exerting an influence on the taste of the food. It is preferable that the additive to be used for this purpose is a general food having high safety. It has been found that the powder smell of a powdery processed food can be masked by adding, to the food, a proper amount of yeast extract which has a peptide content of 5wt% or more, an RNA content of 5wt% or more and a free amino acid content of 4wt% or less.

Description

Yeast extract to mask the odor of powder

The present invention relates to a yeast extract which can mask the odor of powder in a food without changing its flavor, and a powder odor masking agent which uses such a yeast extract as an active ingredient.

Since the self-study, the use of powders made from grains, beans, and mites has been used in foods. As a representative example, there are breads or noodles made of flour. Further, starch obtained by pulverizing, refining, and processing cereals, beans, and mites is often used to impart viscosity to foods.

In addition, the milk powder obtained by drying and pulverizing the milk, or the egg powder obtained by drying and pulverizing the egg is also suitable for use as a raw material of various foods because it is easy to store or transport.

However, such powder processed foods sometimes have a unique odor which is not found in raw foods, so-called "powder odor". This powdery odor does not disappear even if the powder processed food is dissolved in water or mixed into food, which often causes damage to the taste of the food.

The cause of the powdery odor is still unknown, but it can be speculated that it is caused by the drying step.

For such a problem, for example, Patent Document 1 describes a method of masking the powdery odor of food by incorporating sucralose. However, in this method, the sweetness of the sucralose is newly provided to the food, It is not easy to apply to foods that do not require sweetness. Further, Patent Document 2 describes a masking method using a fragrance, but it is a method of masking an unpleasant odor by using a fragrance such as a fragrance, and is still a method of affecting the flavor of the food.

As described above, the method for easily masking the powder odor without changing the flavor of the food has not been sufficiently satisfied so far, and such problems remain to be solved.

[Previous Technical Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Laid-Open Publication No. 2000-152764

[Patent Document 2] Japanese Patent Laid-Open No. 7-103964

It is an object of the present invention to mask the powdery odor in powder processed foods or foods mixed with powder processed foods without causing odor. As an additive at this time, it is preferably a general food and has high safety.

As a result of intensive studies to solve the above problems, the inventors of the present invention have found that by adding a yeast extract having a specific composition to a powder processed food or a food containing the same, the powdery odor emitted from the powder processed food can be masked without It will bring odor to food.

That is, the present invention relates to: (1) a yeast extract for masking powdery odor, having a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid content of 4% by weight. (2) The yeast extract for masking powdery odor as in (1), wherein the dietary fiber content in the yeast extract is 15% by weight or more; (3) a method for masking powdery odor of food , characterized in that the yeast extract for masking powdery odor as in (1) or (2) is added to the food; (4) a powder odor masking agent, such as (1) or (2) The yeast extract is used as an active ingredient.

According to the present invention, only a small amount of yeast extract can be added to a powder processed food or a food containing a powder processed food to mask the odor of the powder without affecting the taste.

The yeast extract is a general food and has high safety.

1‧‧‧ water

2‧‧‧Control starch solution

3‧‧‧Example 1

4‧‧‧Comparative Example 1

5‧‧‧Comparative Example 2

6‧‧‧Control dextrin solution

7‧‧‧Example 2

8‧‧‧Comparative Example 3

9‧‧‧Comparative Example 4

Fig. 1 is a plot of a starch odor masking test using a fingerprint sensor system (FOX).

Fig. 2 is a plot of the powder odor masking test of the dextrin using the identification sensor system (FOX).

Hereinafter, the present invention will be described in more detail.

The yeast extract of the present invention contains 5% by weight or more of a peptide, preferably 10% by weight or more, more preferably 16% by weight or more, and 5% by weight or more of RNA, preferably 10% by weight or more. It is preferably contained in an amount of 25% by weight or more, and the content of the free amino acid is 4% by weight or less, preferably 2% by weight or less. In the yeast extract having the other composition, the masking effect of the odor of the food powder is lacking, or the odor is not good. More desirably, a yeast extract having a dietary fiber content of 15% by weight or more is added in addition to the above conditions.

The yeast extract of the present invention is preferably a yeast which can permeate a culture RNA content of 6.5% or more, collects the yeast cells and washes them, and then deactivates the enzymes in the yeast cells with hot water, and then adds the cell wall lysozyme. The extract is obtained, concentrated, sterilized, and dried to produce. If the nuclease or proteolytic enzyme acts on the aforementioned extract, it is not preferable that the RNA content or the peptide content is not a prescribed content.

Examples of the yeast used for the production of such a yeast extract include baker's yeast, brewer's yeast, and Torula yeast. Among them, round yeast having a high RNA content is generally considered to be preferable.

The yeast extract of the present invention can block the powdery odor by being added to a powder processed food or a food containing a powder processed food.

The term "powder processed food" as used in the present invention refers to a powdery food obtained by pulverizing, purifying or drying various vegetable or animal foods.

As the plant food to be used as a raw material, vegetables, fruits, and the like are exemplified in addition to cereals, beans, and alfalfa.

Examples of the animal food used as a raw material include milk such as cow's milk, eggs, and fish.

As a representative example of a powder processed food, starch is used.

As an example of starch, there are plant-derived raw starches (wheat, rice, corn, waxy corn, beans, potatoes, sweet potatoes, cassava), and use them as raw materials, and use chemical or physical methods or A chemical starch that is improved by the polymer properties and physical properties of natural starch. Among the chemical starches, there are dextrin, oxidized starch, enzyme-treated starch, alpha starch, starch derivatives (phosphoric acid starch, carboxymethyl starch, crosslinked starch, positive starch, etc.). Chemical starch obtained by chemical or enzymatic treatment of starch has excellent physical properties such as viscosity, transparency, adhesion, stability, etc., and is suitable for use as an adhesion promoter; on the other hand, due to its powdery odor, Depending on the amount of blending, it sometimes adversely affects the flavor of the final product.

The yeast extract of the present invention has a powdery odor-inhibiting effect on the starch, and is a food containing a large amount of starch, such as a premixed powder product (bread mix, cake mix, conditioning mix) or soup. Powder (Ramen noodle soup, Wulong noodle soup) is also effective.

In addition, as a powder processed food, there are also those containing a large amount of protein. Examples thereof include milk powder obtained by drying and pulverizing cow's milk, egg powder obtained by drying and pulverizing eggs, soy flour, powdered soybean protein obtained by pulverizing, refining, and drying the soybean, and pulverizing and drying the fish meat. Fish meal, etc.

The yeast extract of the present invention is also effective for such powdery odors.

The amount of the yeast extract of the present invention added to the powder processed food or the food containing the same varies depending on the object to be added, but is generally 0.2 to 10% by weight, preferably 0.5, relative to the powder processed food. ~2% by weight, more preferably 0.5 to 1% by weight. If it is in this range, the powdery odor can be masked without affecting the overall taste. Compared with the powder processed food, when the amount added is less than 0.2% by weight, the shading effect of the powder odor is hardly observed; and when the amount is more than 10% by weight relative to the powder processed food, the flavor of the yeast extract itself becomes too large. Obvious, and also in terms of cost.

Hereinafter, the analysis methods of various components will be described.

The term "peptide" as used in the present invention means that two or more amino acids are bonded via a peptide bond, and the content thereof is calculated by subtracting the free amino acid content from the total amino acid content as shown in the following formula: Peptide content (%) = total amino acid content (%) - free amino acid content (%)

The total amino acid content was obtained by dissolving the sample in 6N-HCl, hydrolyzing at 110 ° C for 24 hours, diluting with 0.02 N-HCl, and using an amino acid analyzer (Hitachi high-speed amino acid analyzer L-8800). Determination. The free amino acid content was measured by diluting the sample with 0.02 N-HCl and measuring it with an amino acid analyzer.

In the present invention, the RNA content is determined by HPLC according to the following conditions: Column: Shodex Asahipak HPLC column GS-320HQ

Phase: 0.1 M sodium phosphate (pH 7.0)

Flow rate: 1.0ml/min

Column temperature: 30 ° C

Detection wavelength: 260nm

The dietary fiber content in the present invention is a value measured by an enzyme-gravimetric method. The dietary fiber value described in the examples is an analysis value according to the Japan Food Analysis Center of the corporation.

[Examples]

The invention is illustrated by the following examples, but the invention is not to be construed as limited. Further, in the examples, "parts" or "%" are based on weight.

<Production Example 1> Production of yeast extract

1000 ml of a 10% bacterial suspension of Cs Candida utilis (high protein Candida) 7529 (FERM BP-1656 strain) was adjusted to pH 3.5 with 10N-sulfuric acid, and then heat-treated at 60 ° C for 30 minutes. The cells are recovered by centrifugation, and the cells are washed with water to remove sulfuric acid or excess extract. This cell body was adjusted to a cell concentration of 10%, and 0.5 g of cell wall lysozyme ("Tunicase"; manufactured by Daiwa Kasei Co., Ltd.) was added thereto to carry out a reaction for 4 hours, and an extract was extracted. The bacterial residue was removed by centrifugation, and the resulting supernatant was concentrated and spray-dried to obtain 30 g of yeast extract powder. The obtained yeast extract (hereinafter referred to as "yeast extract 1") had a peptide content of 18.7% by weight, an RNA content of 30.4% by weight, a free amino acid content of 0.5% by weight, and a dietary fiber content of 22.7% by weight.

<Example 1> Addition effect on chemical starch

Chemical starch (manufactured by Ingredion Japan Co., Ltd.; trade name: ULTRA SPERS E 2000) was adjusted to a concentration of 5% by weight with water, and 0.1% by weight of yeast extract 1 was added thereto (the peptide content was 18.7% by weight and the RNA content was 30.4% by weight). %, a free amino acid content of 0.5% by weight, and a dietary fiber content of 22.7 % by weight) were dissolved and dissolved, and this was used as a sample for evaluation of Example 1.

<Comparative Example 1>

The yeast extract of Example 1 was replaced by using yeast extract 2 (the peptide content was 22.09% by weight, the RNA content was 0.00% by weight, the free amino acid content was 1.26% by weight, and the dietary fiber content was 33.3% by weight). In the same manner as in Example 1, except for 1 , a sample for evaluation of Comparative Example 1 was prepared.

<Comparative Example 2>

The yeast extract 3 (the peptide content was 5.74% by weight, the RNA content was 0.00% by weight, and the free amino acid content was 7.63 wt%) was used in the same manner as in Example 1 except that the yeast extract 1 in Example 1 was used. The sample for evaluation of Comparative Example 2 was prepared.

<Control starch solution>

A solution in which the yeast extract 1 in Example 1 was not incorporated was used as a control starch solution.

Ten experienced functional inspectors were subjected to sensory evaluation of each of the evaluation solutions of Example 1, Comparative Example 1, and Comparative Example 2 and the control starch solution to compare the odor and taste. As a result, the starch odor was characteristic of the control starch solution. In contrast, the sample of Example 1 did not smell such an odor, and the taste of the sample of Example 1 was the same as that of the control solution. . The sample of Comparative Example 1 was compared with the control group. Although it is slightly less odorous than the starch-specific odor, its taste is mixed with umami, which is different from the control solution. In Comparative Example 2, the characteristic smell of the yeast was scented, and the taste was strong and the taste was not good.

Each of the evaluation solutions of Example 1, Comparative Example 1, and Comparative Example 2 and the starch solution for comparison were measured by an identification sensor system (FOX) manufactured by Alpha M.O.S. Co., Ltd., and the results were shown in Fig. 1. According to the results, Example 1 was clearly plotted in the shielding direction as compared with Comparative Examples 1 and 2, and the results supported the results of the sensory evaluation.

<Example 2> Effect of adding dextrin

Dextrin (manufactured by Sanwa starch Co., Ltd.; trade name: Sundeck #70) was adjusted to a concentration of 10% by weight with water, and 0.1% by weight of yeast extract 1 was added thereto (the peptide content was 18.7% by weight and the RNA content was 30.4% by weight). %, a free amino acid content of 0.5% by weight, and a dietary fiber content of 22.7 % by weight) were dissolved and dissolved, and this was used as a sample for evaluation of Example 2.

<Comparative Example 3>

The yeast extract of Example 2 was replaced by using yeast extract 2 (the peptide content was 22.09% by weight, the RNA content was 0.00% by weight, the free amino acid content was 1.26% by weight, and the dietary fiber content was 33.3% by weight). The evaluation sample of Comparative Example 3 was prepared in the same manner as in Example 2 except for 1 .

<Comparative Example 4>

The yeast extract 3 (the peptide content was 5.74% by weight, the RNA content was 0.00% by weight, and the free amino acid content was 7.63 wt%) was used in place of the yeast extract 1 in Example 2, except that the same as in Example 2. The sample for evaluation of Comparative Example 4 was prepared.

<Control dextrin solution>

A dextrin solution was prepared in the same manner as in Example 2 except that the yeast extract 1 in Example 2 was not blended, and this was used as a control group.

Ten experienced functional inspectors were subjected to functional evaluation of each of the evaluation solutions of Example 2, Comparative Example 3, and Comparative Example 4 and the control dextrin solution to compare the odor and taste. As a result, the control dextrin solution smelled the peculiar smell of the dextrin powder, whereas the sample of Example 2 did not smell the smell, and the taste of the sample of Example 2 was compared with the control group. Nothing. In the sample of Comparative Example 3, although the odor was slightly inferior to that of the control group, the taste was mixed with the umami taste, and it was different from the control solution. With respect to the sample of Comparative Example 4, the effect of masking the odor of the dextrin powder was lower than that of Example 2 and Comparative Example 3, and the smell characteristic of the yeast was smelled, and the taste was not strong.

Each of the evaluation solutions of Example 2, Comparative Example 3, and Comparative Example 4 and the control dextrin solution were measured by an identification sensor system (FOX) manufactured by Alpha M.O.S., and the results were shown in Fig. 2 . According to the results, in Example 2, compared with Comparative Examples 3 and 4, the results were clearly plotted in the shielding direction, and as a result, the results of the sensory evaluation were supported.

<Example 3> Addition effect on dried whole eggs

The dried whole egg (Kewpie Egg Co., Ltd.) was prepared into a 20% by weight aqueous solution based on the concentration before drying, and this was used as a control egg powder solution. 0.05% by weight of yeast extract 1 was added thereto (the peptide content was 18.7% by weight, the RNA content was 30.4% by weight, the free amino acid content was 0.5% by weight, and the dietary fiber content was 22.7% by weight). The sample was compared with the control egg powder solution in the sensory evaluation. As a result, the odor and taste of the sample of Example 3 were all suppressed by the dry odor or odor of the egg powder, and the sample was observed to be close to the unprocessed egg. Natural flavor. Further, the addition amount of the yeast extract 1 was increased to 0.1% by weight, and the effect was more remarkable.

<Comparative Example 5>

0.05% by weight of yeast extract 2 (the peptide content was 22.09% by weight, the RNA content was 0.0% by weight, and the free amino acid content was 1.26% by weight), instead of the yeast extract 1 of Example 3, was made into Comparative Example 5. The sample was compared with the control egg powder solution in the sensory evaluation. As a result, the dry odor characteristic of the egg powder was suppressed to some extent, but the taste was very strong and the taste was deviated from the original taste of the egg.

<Example 4> Effect of adding skim milk powder

A solution obtained by dissolving 12 g of skim milk powder (manufactured by Morinaga Dairy Co., Ltd.) in 100 ml of water was prepared as a control powder solution. 0.05% by weight of yeast extract 1 was added thereto (the peptide content was 18.7% by weight, the RNA content was 30.4% by weight, the free amino acid content was 0.5% by weight, and the dietary fiber content was 22.7% by weight). The sample was compared with the control milk powder solution in the sensory evaluation. As a result, the odor and taste of the sample of Example 4 were all suppressed by the dry odor or odor of the milk powder, and the flavor of the milk was felt. Further, the addition amount of the yeast extract 1 was increased to 0.1% by weight, and the effect became more remarkable.

<Comparative Example 6>

The yeast extract 1 in Example 4 was added in place of 0.05% by weight of yeast extract 2 (the peptide content was 22.09% by weight, the RNA content was 0.0% by weight, and the free amino acid content was 1.26% by weight), and Comparative Example 6 was prepared. The sample was compared with the control milk powder solution in the sensory evaluation. As a result, the dry odor specific to the milk powder was suppressed to some extent, but the taste was very strong and the taste was deviated from the original taste of the cow's milk.

As described above, according to the present invention, by adding the yeast extract of the present invention to a powder processed food or a food product blended therewith, the powdery odor of the food can be masked without causing odor to the food.

Claims (4)

A yeast extract for masking a powdery odor having a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid content of 4% by weight or less. The yeast extract for masking powdery odor according to the first aspect of the patent application, wherein the dietary fiber content of the yeast extract is 15% by weight or more. A method for masking a powdery odor of a food, characterized in that a yeast extract for masking a powdery odor as in the first or second aspect of the patent application is added to a food. A powdery odor masking agent which comprises the yeast extract of the first or second aspect of the patent application as an active ingredient.