TW480286B - Preparation of yeast extract - Google Patents

Abstract

Aq. suspension of heated and inactivated yeast is decomposed by enzyme. Chitosan or chitosan and polyacrylic acid salt are added to it to remove water insoluble matter and obtain aq. soln. of enzyme extract. The extract does not have unfavourable enzyme smell and bitterness. No muddiness is dissolving in water. Separation of yeast enzyme and water insoluble is quite easily conducted.

Description

480286 A7 _____________. B7 V. Description of the Invention (i) Printed by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs • Technical Scope The present invention relates to the manufacture of yeast extracts. In more detail, the yeast is used as a raw material. After the enzyme is decomposed and extracted, the water-insoluble matter is aggregated with a specific aggregating agent, and the water-insoluble matter is removed by solid-liquid separation to obtain a yeast extract aqueous solution. Manufacturing method, yeast extract obtained by this method, and use thereof. BACKGROUND 'Yeast extract is a very widely used seasoning. Its production method is largely divided into the use of yeast <endogenous enzymes (self-digestion method, enzymatic decomposition method by adding external enzymes, and acid salt decomposition method. However, any method used produces unpleasant odor called yeast odor and comes from Many problems, such as the bitterness of peptides, have never been proposed for improving its production methods. From the viewpoint of enzyme addition, for example, Japanese Patent Bulletin No. 49 1 proposed ㈣ hemicellulase to prevent yeast odor. Also, Yu Japanese Patent D No. 20225/1/1990 Try to remove the yeast extract after removing the yeast body, react with various enzymes, and then remove the lipid component "flocs" formed by heating to remove yeast odor and prevent water dissolution. In addition, the Japanese Patent Patent Application No. 13lG64 / l 992, and treatment with protease =: nuclease and deaminase and subsequent hydrophobic resin is effective to remove yeast odor. Any method proposed today has no effect on yeast odor and bitter taste. The separation of yeast extract from water-insoluble matter is not, and also ordered with yeast (add chitosan during self-digestion, promote"

The paper size is applicable (please read the precautions on the back before filling this page) -pack. Φ • i m —-I--

In. ^ 11 —ϋ · 480286 V. Description of the invention (2) Digestion increases the recovery rate (this patent grant = 99 :). This method does not stop by radically improving one's own digestion ;: Yeast "Digestion by oneself. This invention was invented for such a fact, and its purpose is to provide blood-bitter, excellent taste, and no turbid yeast extract when dissolved in water. In addition, the present invention provides a yeast extract that can easily separate the water-insoluble matter from the enzyme. Removal of materials and materials will deliberately review the conditions for extracting the yeast, the subsequent treatment, and the components, so as to solve the problem of the present invention. That is, in the present invention, after the decomposition treatment of the yeast suspension and the water suspension inactivated by heating, chitosan or chitosan sugar and polypropionate are added to remove the water-insoluble matter, and the yeast extract water is obtained: Make up. According to a preferred aspect, the enzyme treatment is constituted by a peptidase treatment after the alkaline protease treatment from rice berry. The best shape of the bear The following is a detailed description of the present invention. Any yeast can be used as long as the yeast capable of inactivating endogenous linosin by heating is used. The heating condition may be, for example, a treatment at a temperature of about 55 to 60 ° C. for 20 minutes or more. This yeast was made into an aqueous suspension of 5 to 20% by weight, and then suspended at 70 when the enzyme-supplying solution was under-water green. 〇The above hot water is expected from the viewpoint of preventing the invasion of bacteria and promoting the enzyme reaction by the expansion of yeast. This paper size is 480286. Printed by A7-B7 of the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs. 5. Invention Note (3) Enzyme treatment, preferably protease and peptidase treatment in order. It is desirable to use a protease derived from an acidic protease from Aspergillus oryzae from the point that the bitterness of the production is not good and the point that the production of sweetness is abundant. Any peptidase may be used as long as it has peptidase activity, and suitable examples include those derived from rhizopus. The temperature and pH during the enzyme reaction are appropriately set depending on the nature of the enzyme used. For example, in the case of an acid protease from Aspergillus oryzae, it is preferably from 3 to 6 to pH 4.5 to 5.5, temperature 40 to 60 ° C, and preferably smoke 5 (TC reaction. Also, for example, from rhizopus In the case of peptidase, the reaction is performed at a temperature of 5 to 7, preferably at about 6, a temperature of 40 to 50 ° C, and preferably at about 45 ° C. The enzyme used and the reaction time depend on the type of enzyme used and other reaction conditions, etc. It is different, so that it can be adjusted appropriately to obtain an appropriate reaction result. For example, in the case of enzyme treatment of a 10% by weight yeast suspension in water, the reaction is performed at p Η 5 · 0 and temperature 50 ° C. At 7 hours, it is sufficient to add more than 6,000 units of acid protease from Aspergillus oryzae (trade name: Protease M / manufactured by Amano Pharmaceutical Co., Ltd.) per 1 gram of yeast amount. In this reaction, 'from Rhizopus Peptidase (Peptidase R, manufactured by Amano Pharmaceutical Co., Ltd.) When the pH is 6.0 and the temperature is 45 ° C for 15 hours, 0.4 mg / Yeast 1 g or more can be added. The solution with the enzyme reaction as the second For treatment, add chitosan or chitosan and polyacrylate. Use only shell In the case of glycan, the amount of chitosan added is 1 w / ν% (Table (weight / volume) 0 / 〇) chitosan hydrochloric acid solution or 1 w / v% chitosan Organic acid solution is about 2 ~ 20v / v% (table (capacity / capacity)%). When chitosan is used as polyacrylate, the amount of chitosan is added after the enzyme reaction ends. Paper size applies to China National Standard (CNS) Α4 specification (210 × 297 mm) --------- jjp-packed ------ order ------ (Please read the precautions on the back first (Fill in this page again) 480286 A7 ______ _ · B7 V. Description of the invention (4) 1 w / v% chitosan dilute hydrochloric acid solution or 丨 w / v% chitosan organic acid solution becomes 4 ~ 10 v / v, poly The amount of acrylate added after completion of the enzyme reaction 'makes 0.5 w / v% polyacrylate aqueous solution to about 10 ~ 20v / v%. When using chitosan and polyacrylate, regardless of these additions Sequence. It can also be added at the same time, preferably after adding chitosan and then polyacrylate, to obtain a good agglomeration effect. In addition, the polypropionate used can be sodium polyacrylate or polypropylene Potassium, etc .. After the addition of chitosan or chitosan and polyacrylate, it is preferably left for more than 10 hours, and then the water-insoluble matter in the solution is removed. The method for removing the water-insoluble matter is not particularly limited, Various well-known methods can be adopted. For example, the supernatant is decanted. On the other hand, diatomaceous earth is added to the remaining insoluble part of the sedimentation water, followed by suction filtration, and the filtrate is combined with the previous supernatant, etc. It can be separated by centrifugation. With such an addition treatment of chitosan or chitosan and polyacrylate, it is not only easy to filter and easily obtain a clear solution, but also to remove yeast odor, and to confirm that it is not considered to be considered The formation of black turbidity from the reaction of polyphenols with metals (such as the formation of iron tannin). In addition, in order to prevent microbial contamination at this time, heat sterilization may be performed during filtration. The yeast extract thus obtained can be used as the yeast extract as it is. It is necessary to add appropriate additives to the yeast extract, such as a suitable amount of table salt or sugar, sweetening agents such as sugar, meat extract, firewood, etc. Fish extracts, such as flavoring agents, vitamins, minerals, and other fortifiers, are concentrated to a practical concentration, or yeast extracts are added after concentration to complete the purpose. Such a yeast extract can be particularly used as a seasoning. This paper size applies to Chinese National Standard (CNS) A4 ^ Tmx297 / Av ^) 480286 A7 B7 Printed by the Consumer Cooperatives of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the invention (5) The yeast extract obtained after the above process, no Yeast smell, bitter taste, superior 4 sweetness, and no turbidity when dissolved in water. It is also easy to separate yeast extract from water-insoluble matter during manufacture. [Examples] Hereinafter, specific examples of the present invention will be disclosed, and the present invention will be described in more detail. (Example 1) 80 g of dry brewer's yeast was added to 720 ml of 80 hot water, suspended, and then cooled to 50 ° C. Here, 7 ml of 12N HC1 2 was dropped, adjusted to ρΗ 4 · 5, and 200 mg of an acidic protease (protease Mv / "3,000,000 units / g or more, IRS method) was added, while stirring, the After reacting at a temperature of 50 ± 0.5m for 5 hours, the entire temperature was cooled to 45 ° c. In addition, while stirring the contents, drop a 0.1M NaHC〇3 solution to adjust the pH to 6.0, add 40 mg of peptidase (peptidase R · 130,000 units / g or more, Amano method), and The temperature was 45 ± 0.5 ° C for 15 hours. After the reaction is completed, slowly drop 30 ml of chitosan solution (add 100 ml of KN HC1 to 100 ml of the suspension of chitosan, and dissolve after stirring). After the dripping is finished, stir for 15 minutes and stop stirring, and leave it for 5 hours. The water-insoluble part in the solution became floc and settled to about 2/3 of the volume. The supernatant was decanted. On the other hand, 15 g of Shixu soil was added to the remaining insoluble part of the sedimentation water. After thorough stirring, it was suction-filtered and the residue was washed with a small amount of water. The filtrate was combined with the previous supernatant to obtain 670 liters (Brix, 7.8). This reduced pressure was concentrated to 300 ml. Then, the aforementioned chitosan was dripped in water at 100 liters and stirred, and then, g of celite was added for 15 hours. This paper size applies Chinese National Standard (CNS) A4 (210x297 mm) I ----- 1T ----, 0 (Please read the precautions on the back before filling this page) 480286 A7 B7 Central Standard of the Ministry of Economic Affairs Printed by the Bureau's Consumer Cooperatives V. Invention Description (6)

After standing, suction filtration was performed, and the residue was washed to obtain 32 ml of a filtrate. 25 g of common salt was added to the filtrate to dissolve it, and concentrated under reduced pressure to obtain 250 ml of beer yeast extract. This extract had a total nitrogen of 1.02 w / v%, NaCl 14.9 w / v%, and a pH of 5.4 (Example 2). The obtained solution was treated in the same manner as in Example 1 and the chitosan solution was slowly dripped to 3.0 liters. 'Slowly drip 0.6 ml of a 0.5% polypropionate solution. After stirring for another 5 minutes, the stirring was stopped and left for 12 hours. The supernatant was decanted, and on the other hand, q 5 g of celestial algae 'was added to the remaining settled water-insoluble matter, stirred thoroughly, suction-filtered, and the residue was washed with a small amount of water. This mash was mixed with the previously decanted solution to obtain 730 ml of riχ, 6.2). This mixed solution was concentrated under reduced pressure to 300 ml, and then 20 g of diatomaceous earth was added. After stirring and heating to 70 ° C, the mixture was suction-filtered, and the residue was washed with a small amount of water to obtain 310 ml of a filtrate. To this filtrate, 25 g of common salt was added to dissolve, and concentrated under reduced pressure to obtain 250 ml of beer yeast extract. This extract has total nitrogen [η w / v%, NaCl 15 · 1'ν / ν%, ρΗ5 · 4ο Borrow the yeast extract obtained in Example 1 and Example 2 and evaluate the following points. Functional. The yeast extracts obtained in Example 1 and Example 2 were diluted with water to form a solid content of 5% by weight. These and the commercially available enzyme extracts A, B, and C each with a 5% aqueous solution and the functionality was evaluated simultaneously. -9- This paper size applies the home standard (CNS) ^ secret (21GX297 meal) ~~ ----- ^ ------ IT ------ (Please read the notes on the back before filling in this Page) Evaluations are performed by 10 members in five stages for each of the inspections shown in the table below. The results are shown below for better evaluation.

Example of blending printed as seasoning by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs (1) Seasoning juice for rice crackers 1 kg of soy sauce 21 kg of sugar 5 kg of starch 2 kg of sauce for roasted meat 10.0 of the invention % Soy sauce 3 3.0% Cooking wine 2.5% Red wine 2.5% Sorbitol 8.0% -10- This paper size applies to China National Standard (CNS) A4 (210X297 mm) 48U286 A7

Sugar 1 3. 〇〇 / 〇 beef extract 1.5% sesame oil 1.0% 50% lactic acid 0.3% spice 7.0% water 18.0% alcohol 3.2% (% by weight) printed by the Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs The effect of the present invention has been created by the enzyme-degraded treatment of hair inactivated by heating: after one month, add chitosan or chitosan and polyacrylic acid salt, and remove it by suspension in water to obtain an aqueous yeast extract solution. And moreover, the two things: the enzyme treatment is composed of acidic eggs from Aspergillus oryzae :: treatment, so as to obtain yeast-free, bitter, superior: and no turbid yeast extract when bathed in water . In addition, the separation of yeast extract and water-insoluble matter, which often becomes a problem in solution, has a very easy effect. The yeast extract obtained in this way has a particularly improved aroma and production surface. Since the yeast extract has unique &lt; yeast odor and bitterness, the use is limited or the amount is not limited even when used. Existence of flavoring auxiliary, as the main: there are many seasonings used. 11-This paper is suitable for SS Home Turning (CNS) A4 ^ (21GX297 male sauce)

No. 85102224 patent application soil-agricultural supplementary specification (90 years), [Evaluation of yeast extract treated with diatomite treatment and chitosan agglomeration and diatomite treatment] Floculation of the yeast extract sample After adding 160g of beer yeast suspension to 1440ml of hot water at ° C, it was cooled to 50 ° C. Then, 5.6ml of 12N acetic acid was added dropwise to adjust the pH to 4.52, and acid protease (Protease M, "Amano" Method "(more than 3000000u / g, National Tax Agency method) 400mg, while stirring, react for 5 hours at a temperature of 50 ± 0.5 ° C, after cooling the overall temperature to 45 ° C, and then the contents Stir, and dropwise add 0.1M sodium bicarbonate solution to adjust to pH 6.0. Then add 80mg of Tsuta enzyme (peptidase R130000u / g or more, Amano method), and react at a temperature of 45 + 0.5 ° C for 15 hours. The obtained reaction solution was uniformly stirred and mixed, and 790 g were used as a control (only diatomite filtration treatment) and the extract of the present invention (chitosan treatment and diatomite filtration treatment). ) Of f: superheated to 70 ~ 7 while stirring 790g of the above control solution After 30 minutes at 5 ° C, it was centrifuged at 40 ° C for 10 minutes at 400 rpm to obtain a supernatant 5iQmi (Βηχ8 · 4). The solution was concentrated under reduced pressure to 240 ml to obtain no turbidity. The concentrated solution was concentrated to 240 ml under reduced pressure to obtain a turbid concentrated solution. 20 g of diatomaceous earth was added thereto, and after 16 minutes of removal, suction filtration was performed, and the residue was washed to obtain 290 ml of a filtrate. 20.5 g of mash was added to this filtrate to dissolve it, and concentrated under reduced pressure to obtain 205 ml of beer yeast extract (control solution) that was only treated with diatomaceous earth. This extract had a total nitrogen of i.04w / v%, , Sodium chloride 15.1w / v%, ρΗ5.4. Master Man ΙΜΜ glycan · diatomite treatment) Preparation of extraction soup U: \ TYPE \ SU \ JKP.2.D0C 1 480286 Prepared according to the above reference solution In this way, 790 g of the control solution was stirred and heated at 70-75 ° C for 30 minutes, and then cooled to 4 (rc), and the chitosan solution (100 ml of water was added to the lg chitosan suspension) In the solution, 12N osmic acid lmi was added, and the mixture was stirred and dissolved) 30 ml was slowly dripped. After the drip was finished, it was slow for 10 minutes. After mixing, stop the stirring and let it stand for 15 hours. After that, decante 230ml of the upper liquid, and add 15g of Shixihan soil to the remaining sediment-insoluble water. After being fully stirred, it is suction-filtered. The residue was washed with a small amount of water, and this filtrate was combined with the previous supernatant to obtain 6660 ml (Brix 7.8). It was concentrated under reduced pressure to 3 GG ml 'to obtain a closed concentrate. After that, the above chitosan solution was dripped at 10mH for 10 minutes, and then slowly stirred away for 10 minutes. Then, 10 g of celite was added and left for 15 hours. After standing, it was suction-filtered, and the fungus was washed with a small amount of water to obtain 840m of mash. To this filtrate, 24.6g was added to dissolve it, and the pressure was reduced to obtain a beer-to-mother extract (the invention ) 240g. This -extract, its total nitrogen} 02 w / v, steel chloride 14, p out 4. The extraction solution (control, the present invention) obtained according to the above-mentioned formula is used as the functional evaluation% 〇 &quot; Evaluation method: The control and the extraction solution of this M are divided into 5% by weight in such a manner that Water-diluted samples were taken at room temperature and machine after being subjected to temperature. The three items of scale odor, bitterness, and sweetness of 6 members were evaluated in five stages, with 5 points being the perfect score. The results are shown in the table below. The higher the value, the more critical the evaluation. Table 2-①1 Comparative evaluation of algal soil treatment ^ sugar.lai soil ^ liquid—yeast interest Average standard deviation 3.33 0.47 2.00 0.58

A B normal temperature

TU: \ TYPE \ SU \ JKP-2.DOC 1 -2 480286 (Crushed algal soil treatment) 60 ° C 2 2 1 3 2 2 2.00 0.58 Normal temperature of the present invention 5 5 4 4 5 5 4.67 0.47 (Chitosan · Si Algae treatment) 60 ° C 4 4 4 5 5 4 4.33 0.47 Table 2-②: Comparison and evaluation of diatomite treatment and chitosan · diatomite treatment extracts—A bitter sample average standard deviation of the test panel ABCDEF control solution Normal temperature 2 1 2 3 3 3 2.33 0.75 (diatomite treatment) 60 ° C 2 2 2 2 3 2 2.17 0.37 Normal temperature of the present invention 5 5 5 4 5 5 4.83 0.37 (chitosan · diatomite treatment) 60 ° C 4 5 5 4 5 5 4.83 0.37 Table 2-③: Comparative evaluation of diatomite-treated and chitosan-diatomite-treated extracts—A sweet taste sample Average standard deviation of test panel ABCDEF Control solution hanging / dish · 4 5 4 4 5 4 4.33 0.47 (diatomite treatment) 60 ° C 4 4 5 4 5 4 4.33 0.47 Inventor / EL 4 5 5 5 5 5 4.83 0.37 (chitosan · diatomite treatment) 60 ° C 4 4 5 4 5 5 4.50 0.50 Evaluation results: The yeast odor and bitterness of the present invention have significant improvement effects. U: \ TYPE \ SUVIICP-2.DOC 1 480286 Details of Table 1 Table 1-①: Functional evaluation of Example 1 Yeast odor bitter sweetness-transparency evaluation A 4 4 4 4 4 B 4 4 4 4 4 C 5 5 5 5 5 D 5 5 5 5 5 E 5 4 4 5 5 F 5 4 4 4 4 G 5 4 4 5 5 Η 5 5 5 5 5 I 5 5 4 5 5 J 5 5 5 5 5 average 4.8 4.5 4.4 4.7 4.7 Standard deviation 0.40 0.50 0.49 0.46 0.46 Table 1-②: Functional evaluation of Example 2 Yeast odor bitter sweetness-transparency total evaluation A 4 4 5 5 5 B 5 4 4 4 C 5 5 5 5 5 D 5 5 5 5 5 E 5 4 5 5 5 F 5 4 4 4 5 G 5 4 4 5 5 Η 5 5 5 4 5 I 5 5 4 5 5 J 5 5 -5 4 5 average 4.9 4.5 4.6 4.6 4.9 standard deviation 0.18 0.50 0.48 0.48 0.18 U: \ T \ TE \ SU \ JK: P-2.DOC 1 -4- 480286 Table 1-③: Functional evaluation of commercial product A A 1 3 2 2 2 B 1 4 3 1 3 C 3 5 5 3 3 D 1 4 4 3 3 E 1 4 4 2 3 F 1 3 3 2 2 G 2 5 4 3 4 Η 2 4 4 3 4 I 1 4 3 3 3 J 2 5 5 3 4 Average 1.5 4.1 3.7 2.5 3.1 Standard deviation 0.60 0.54 0.76 0.60 0.54 Table 1-④: Functional evaluation yeast of commercial product B Smelly bitter sweetness and transparency evaluation A 1 3 3 2 2 B 1 3 4 3 3 C 2 4 5 4 4 D 2 5 4 4 E 1 4 4 3 3 F 1 3 4 3 3 G 1 4 4 3 3 Η 1 4 4 3 3 I 1 4 3 3 3 J 2 4 4 4 4 average 1.3 3.8 3.9 3.2 3.2 standard deviation 0.42 0.48 0.36 0.48 0.48 U: \ TYPE \ SU \ fiCP-2.DOC 1 480286 Table 1-⑤ : Functional evaluation of the commercial product c Yeast odor bitterness sweetness-transparency total evaluation A 1 3 3 3 3 B 1 4 2 3 3 C 2 4 4 4 4 D 2 4 5 4 4 E 1 4 3 4 3 F 1 3 3 4 3 G 2 4 4 4 4 H 2 4 3 4 3 I 2 4 3 4 4 J 2 5 4 4 4 average 1.6 3.9 3.4 3.8 3.5 standard deviation 0.48 0.36 0.68 0.32 0.50 U: TYPE'SLT JKP-2.DOC 1 -6-

Claims (1)

480286 No. 85102224 Patent Application Amendment to the Patent Scope (January 1990) A8 B8 C8 D8 Bulletin [• 19 Supplement ——— Method of Extraction 'is characterized by enzymatic decomposition treatment and 2 heat-generating endogenous enzymes After the aqueous suspension of the inactivated yeast is added, chitosan or chitosan and polypropionate are added to remove water-insoluble matter to obtain a yeast extract aqueous solution without yeast odor, bitterness and turbidity. 2. According to the method for preparing a yeast extract according to the scope of the patent application, the enzyme treatment is protease treatment. 3. The method for preparing a yeast extract according to item 2 of the scope of the patent application, wherein the protease is treated with an acidic protease from Aspergillus oryzae and then treated with peptidase. 4 · = According to the method for preparing a yeast extract according to any one of claims 1-3, the yeast belongs to the genus Saccharomyces or Candida. 5. The method for preparing yeast extract according to any one of items 1 to 3 of the scope of patent application, wherein the processing conditions for heat inactivation are 55 to 6 (Γ (: τ2 (ν &gt; bell) or more. 6 According to the patent application The method for producing a yeast extract according to any one of the items 1 to 3, wherein the aqueous suspension is a suspension in hot water of at least 70t. 7 · A seasoning containing the first to the sixth according to the scope of the patent application The yeast extract obtained by the method of any one of the above items. Set the standard of paper suitable for financial standards (⑽) A4 · (2igx297)