TWI629939B - High-iron-content yeast extract, method for producing the same, and foods - Google Patents

Abstract

The present invention relates to a method for producing a high-iron-containing yeast extract, which comprises an extraction step of suspending an iron-containing yeast in a solution containing at least one of a carboxylic acid and a carboxylate, and The solid component and the liquid component of the obtained suspension are separated; and a yeast extract containing a high amount of iron and a food are provided.

Description

Yeast extract containing high amount of iron, method for producing the same, and food

The present invention relates to a yeast extract containing a high amount of iron, a method for producing the same, and a food product comprising the aforementioned high-yield yeast extract.

Iron-based hemoglobin or a constituent of various enzymes, it is known that the lack of iron causes anemia or decreased motor function, cognitive function, and the like. In addition, the loss of menstrual blood and the need for pregnancy increase, and the influence on the necessary amount is large (see Non-Patent Document 1). Therefore, it is possible to efficiently ingest or absorb iron to the living body, and it is possible to improve the anemia, exercise function, and cognitive function due to iron deficiency, and it is necessary to develop a material that can be safely used for foods and the like.

Yeast has been used as a food material by humans since ancient times. For example, a technique of containing a high concentration of iron in a fungus has been proposed (for example, refer to Patent Document 1). Therefore, yeast or an extract thereof which takes up iron in the bacteria is generally considered to be used as a safe food material for supplementing iron.

However, the conventional iron-containing yeast, although it can be used as a food material, is a non-food odor of a metallic odor or an unpleasant odor, or a non-food odor of a so-called metallic taste, strange taste, and sour taste. It is being further pleaded for reduction. Further, the conventional iron-containing yeast is insoluble in water, and is turbid or precipitated when it is added to foods, and in particular, it is not used as a refreshing drink water or the like. problem.

In addition, in order to obtain an extract from a yeast containing a mineral such as iron, (1) hot water extraction method, (2) autodigestion method, and (3) enzyme decomposition method (see, for example, Non-Patent Document 2).

However, the methods (1) to (3) described above have a problem that the recovery rate (extraction rate) of minerals is low. Further, in the methods (2) and (3), the yeast extract has a characteristic yeast odor and an extracted taste, and the method (3) is high in cost, and the so-called used enzyme remains in the extract. The problem.

Therefore, it contains a high concentration of iron derived from natural materials, and is excellent in solubility in water, and sufficiently reduces non-food odor or non-food taste. When added to food, it does not impair the appearance, and does not impair the flavor of the added food. The rapid development of a high-iron extract of yeast, a method for producing the same, and a food containing the above-described high-iron extract of yeast is strongly sought.

[Previous Technical Literature] [Non-patent literature]

[Non-Patent Document 1] "Japanese Dietary Intake Standard 2010 Edition", Report of the Ministry of Health, Labour and Welfare "Japanese Dietary Intake Standards" Policy Review, First Publishing Co., Ltd., P.218-226, XLVIII (2010) year)

[Non-Patent Document 2] Sugimoto, "Changes in the Yeast Extraction Manufacturing Method (I) - A Tendency of Patent Application by Domestic-", New Food Industry, 1994, Vol. 36, No. 10, P. 41- 48

[Patent Literature]

[Patent Document 1] JP-A-8-332083

In view of such expectations, the present invention breaks the status quo and solves many problems of the prior art, and aims to achieve the following objectives. That is, the object of the present invention is to provide a yeast extract containing a high amount of iron and a method for producing the same; and to provide a food containing a yeast extract containing a high amount of iron, which contains a high concentration of natural extracts from natural substances The iron is excellent in solubility in water, and the non-food odor or non-food taste is sufficiently reduced, and the appearance is not impaired when added to the food, and the flavor of the added food is not impaired.

The means for solving the above problems are as follows. which is,

<1> A method for producing a high-iron-containing yeast extract, comprising an extraction step of suspending an iron-containing yeast in a solution containing at least one of a carboxylic acid and a carboxylate, and The solid component of the obtained suspension is separated from the liquid component.

<2> A method for producing a high-iron-containing yeast extract according to the above <1>, wherein the carboxylic acid is a monovalent to trivalent carboxylic acid, and the carboxylate is a monovalent to trivalent carboxylate.

The method for producing a high-iron-containing yeast extract according to any one of the above-mentioned items, wherein the carboxylic acid is a ternary carboxylic acid, and the carboxylic acid salt is a ternary carboxylic acid. salt.

The method for producing a high-iron-containing yeast extract according to any one of the above-mentioned items, wherein the carboxylic acid is citric acid and the carboxylate is trisodium citrate.

The method for producing a high-iron-containing yeast extract according to any one of the items <1> to <4> wherein the suspension temperature in the extraction step is from 30 ° C to 100 ° C.

The method for producing a high-iron-containing yeast extract according to any one of the above-mentioned items, wherein the pH of the suspension in the extraction step is from 4.0 to 9.5.

The method for producing a high-iron-containing yeast extract according to any one of the above-mentioned items, wherein the total amount of the carboxylic acid and the carboxylate is 1 mol relative to the iron in the yeast. , from 2.0 to 18.0 Moor.

The method for producing a high-iron-containing yeast extract according to any one of the above-mentioned <1> to <7>, comprising a hot water treatment step before the extraction step, The yeast is suspended in hot water at 60 ° C to 120 ° C, and the solid content of the obtained suspension is separated from the liquid component.

<9> The method for producing a high-iron-containing yeast extract according to the above <8>, wherein a phosphate is added to the hot water in the hot water treatment step.

<10> A yeast extract containing a high amount of iron, which contains 0.2% by mass or more of iron-containing yeast extract containing iron from a yeast cell, which dissolves 1 g of a yeast extract containing a high amount of iron or The turbidity when dispersed in 100 mL of water has an absorbance (OD660) of 0.1 or less at a wavelength of 660 nm.

<11> The high-iron-containing yeast extract according to the above <10>, which is produced by the production method according to any one of the above <1> to <9>.

<12> The high-iron-containing yeast extract according to any one of the above <10> to <11> wherein the yeast is edible yeast.

<13> The high-iron-containing yeast extract according to the above <12>, wherein the edible yeast is at least one selected from the group consisting of baker's yeast, brewer's yeast, wine yeast, sake yeast, and miso soy sauce yeast.

<14> The high-iron-containing yeast extract according to the above <12>, wherein the edible yeast is Saccharomyces cerevisiae .

<15> The high-iron-containing yeast extract according to any one of the above <10> to <14>, which is added to a foodstuff for use.

<16> The high-iron-containing yeast extract according to the above <15>, wherein the food is any one of a liquid food and a refreshing drink water.

<17> A food product comprising the high-iron-containing yeast extract according to any one of the above <10> to <16>.

According to the present invention, it is possible to provide a yeast extract containing a high amount of iron, a method for producing the same, and a food containing the above-described yeast extract containing a high amount of iron, which can solve the conventional problem, and Iron containing a high concentration of natural substances is excellent in solubility in water, and the non-food odor or non-food taste is sufficiently reduced. When added to foods, the appearance is not impaired, and the flavor of the added food is not impaired.

Fig. 1 is a graph showing the extraction ratio of iron by pure water, sodium chloride, and each carboxylate in Test Example 1.

Fig. 2 is a graph showing the iron extraction rate by the respective carboxylates in Test Example 2.

Fig. 3 is a graph showing the effect of the temperature of the suspension on the iron extraction rate in Test Example 3.

Fig. 4 is a graph showing the effect of the pH of the suspension on the iron extraction rate in Test Example 4.

Fig. 5 is a graph showing the relationship between the concentration of the aqueous solution of trisodium citrate in Test Example 5 and the iron extraction rate.

Fig. 6A is a view showing an example of a photograph of a powder containing a high amount of iron yeast extract and a solubility of mineral yeast iron in water in one aspect of the present invention in Test Example 6.

Fig. 6B is a photograph of the aqueous solution of Fig. 6A after centrifugation at 3,000 rpm for 5 minutes.

Fig. 6C is a view showing an example of a photograph of a powder containing a high amount of iron yeast extract and a solubility of mineral yeast iron in an apple juice solution in one aspect of the present invention in Test Example 6.

Fig. 6D is a photograph of the apple juice solution of Fig. 6C after centrifugation at 3,000 rpm for 5 minutes.

[Use to implement the invention]

(Manufacturing method of yeast extract containing high amount of iron)

The method for producing a high-iron-containing yeast extract of the present invention comprises an extraction step, and further includes other steps such as a hot water treatment step, a drying step, and the like as necessary.

<Extraction step>

The extraction step is a step of suspending the iron-containing yeast in a solution containing at least one of a carboxylic acid and a carboxylate, and separating the solid component of the obtained suspension from the liquid component. By the aforementioned extraction step, a liquid component (extract) containing a high amount of iron can be obtained.

<<Yeast>>

The yeast is not particularly limited as long as it contains iron in the cells, and may be appropriately selected depending on the purpose. In the case of the iron content in the yeast, when the yeast extract containing a high amount of iron is used as an iron fortified food material or the like, the higher the iron content, the better, but the iron intake limit in the yeast, and From the viewpoint of efficiently producing a yeast extract containing a high amount of iron, the mass per dry cell is preferably 0.01% by mass to 5% by mass, more preferably 1% by mass to 5% by mass.

Herein, the iron content in the yeast refers to the iron content in the yeast body. For example, even if the cells are washed with water or the like, it is preferable to maintain the iron content in a high amount after washing. Even if such a yeast is washed, the iron is not removed and remains inside the cells, and the iron from the cells is highly safe, and hot water treatment for reducing the characteristic odor or taste of the yeast is performed ( In the case of washing, the flavor of the added food is not impaired, and it is suitable as a food material or the like because it contains a high concentration of the iron.

Further, the iron content in the aforementioned yeast can be measured by a well-known method, for example, by atomic absorption method or inductive plasma (ICP) luminescence spectrometry.

The iron-containing yeast is prepared by culturing the yeast by adding the culture solution, allowing the yeast to take up iron, and slowly stirring the yeast in a suspension in a solution containing 2,000 ppm by mass or more of iron. It is also possible to use a commercially available product, for example, in Japanese Patent Application Laid-Open No. Hei 8-332083. For the above-mentioned commercial product, for example, mineral yeast iron (manufactured by Oriental Yeast Industrial Co., Ltd.) or the like can be exemplified. The amount of iron added to the culture solution is not particularly limited and may be appropriately selected depending on the purpose, but the iron utilization rate (intake rate of iron bacteria) is in good balance with the sugar yield (proliferation rate). It is better.

Further, the type of iron to be added, the type of the culture medium, and the culture conditions are not particularly limited, and may be appropriately selected depending on the purpose.

Further, the aspect of the iron-containing yeast is not particularly limited, and may be appropriately selected depending on the purpose, and may be, for example, a wet cell form or a powder form.

The above-mentioned yeast may further contain other mineral components, and the mineral component is not particularly limited, and may be appropriately selected depending on the purpose. For example, manganese, copper, magnesium, zinc, or the like can be exemplified. These mineral components may be contained in yeast alone or in combination of two or more kinds, and depending on the purpose, the concentration may not be generalized, but generally it is higher in concentration. good.

In the case of the above-mentioned yeast, when the extract is used as a food material, it is particularly preferable to use yeast for food.

The yeast for food use is not particularly limited and may be selected from various known ones. For example, baker's yeast, brewer's yeast, wine yeast, sake yeast, miso soy yeast, and the like can be exemplified. In this way The yeast yeast is especially good.

The strain of the yeast for food use is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include Saccharomyces , Torulopsis , Mycotorula , and Phytophthora Genus ( Turulaspora ), Candida ( Candida ), Rhodotorula , Pichia , and the like.

Specific examples of the strain of the aforementioned yeast for food include Saccharomyces cerevisiae , Saccharomyces carlsbergensis , Saccharomyces uvarum , Saccharomyces rouxii , and Torulopsis. Utilis ), Torulopsis candida , Mycotorula japonica , Mycotorula lioolytica , Torulaspora delbrueckii , Torulaspora fermentati , Candida sake , Candida tropicalis , Candida utilis , Hansenula anomala , Hansenula suaveolens , and capsular peritoneal yeast ( Saccharomycopsis fibligera ), Saccharomyces lipolytica , Rhodotorula rubra , Pichia farinosa , and the like.

Among them, Saccharomyces cerevisiae and Saccharomyces carlsbergensis are preferred, and Saccharomyces cerevisiae is particularly preferred.

<<carboxylic acid and carboxylate>>

The carboxylic acid is not particularly limited and may be appropriately selected depending on the purpose, but a ternary to ternary carboxylic acid is more preferable from the viewpoint of iron extraction efficiency (iron dissolution rate).

As the above monocarboxylic acid, for example, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pyruvic acid can be exemplified. (pyruvic acid), gluconic acid, and the like.

As the aforementioned dicarboxylic acid, for example, oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, maleic acid, Tartaric acid, oxaloacetic acid, α-ketoglutaric acid, and the like.

As the aforementioned tricarboxylic acid, for example, citric acid, isocitric acid, aconitic acid, oxalosuccinic acid or the like can be exemplified.

Among these, acetic acid, gluconic acid, tartaric acid, succinic acid, and citric acid are preferred from the viewpoints of food addition and iron extraction rate, and citric acid is more preferable.

These carboxylic acids may be used alone or in combination of two or more.

The above-mentioned carboxylate is not particularly limited and may be appropriately selected depending on the purpose, but from the viewpoint of iron extraction efficiency (iron dissolution rate), a monobasic to ternary carboxylate is preferred, and a ternary Carboxylates are more preferred.

For the carboxylate salt, for example, a salt of a specific example of the above carboxylic acid or the like can be exemplified.

Among these, from the viewpoints of food addition and iron extraction rate, acetate, gluconate, tartrate, succinate, and citrate are preferred, and citrate is more preferred. In the case of the aforementioned citrate, trisodium citrate is preferably exemplified.

The above-mentioned carboxylate may be used alone or in combination of two or more.

The type of the salt is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include alkali metal salts such as sodium and potassium; and alkaline earth metal salts such as magnesium and calcium. These may be used alone or in combination of two or more.

Any of the above carboxylic acid and carboxylate may be used, or both may be used.

The amount of the aforementioned carboxylic acid or the aforementioned carboxylate is not particularly limited and may be Suitable choice, but from the point of view of the extraction efficiency of iron, the total amount of carboxylic acid and carboxylate is better than 1 mol of iron in yeast, 2.0 mol to 17.0 mol, preferably 2.0 mol to 15.0 Moor is better, 2.5 to 11.0 m is especially good.

The solvent to be used in the solution containing at least one of the carboxylic acid and the carboxylic acid salt (hereinafter sometimes referred to as "carboxylic acid buffer") is not particularly limited, and may be appropriately selected depending on the purpose, and usually It may be water or a mixed solution of an organic solvent such as water and alcohol.

The concentration of the carboxylic acid buffer solution is not particularly limited and may be appropriately selected depending on the purpose, but from the viewpoint of iron extraction efficiency, 70 mM/L to 700 mA/L is preferable. 80 mM/L to 500 mA/L is more preferred, and 90 mM/L to 450 mA/L is particularly preferred.

The pH of the carboxylic acid buffer solution is not particularly limited and may be appropriately selected depending on the purpose. Further, the pH can be adjusted by changing the ratio of the amount of the carboxylic acid to the carboxylate.

The pH of the suspension in the above extraction step is not particularly limited and may be appropriately selected depending on the purpose, but from the viewpoint of the extraction efficiency of iron, 2.0 to 10.0 is preferable, and 4.0 to 9.5 is more preferable. 5.0 to 8.0 is especially good.

The temperature of the suspension in the above extraction step is not particularly limited and may be appropriately selected depending on the purpose, but from the viewpoint of iron extraction efficiency, 30 ° C to 100 ° C is preferred, and 50 ° C to 100 ° C is More preferably, 70 ° C to 100 ° C is particularly good.

The extraction time in the aforementioned extraction step is not particularly limited and may be appropriately selected depending on the purpose.

The iron extraction rate (hereinafter also referred to as "dissolution rate") in the above extraction step is not particularly limited, and may be appropriately selected depending on the purpose, but the higher the better, 16% or more is preferable, and 25% or more is preferable. For better, more than 60% is especially good.

The aforementioned iron extraction ratio can be obtained by the following formula.

Iron extraction rate (%) = {total amount of iron in the extract (mass) / total amount of iron (mass) contained in the yeast used for extraction} × 100

<<levation>>

The method of suspending the yeast in a solution containing at least either of the carboxylic acid and the carboxylic acid salt is not particularly limited, and a well-known stirring method or shaking method can be used.

Further, in the above extraction step, the suspension may be further shaken. As far as the aforementioned shock conditions are concerned, there is no particular limitation, and it may be appropriately selected depending on the purpose.

<<Separation of solid and liquid components>>

The method of separating the solid component and the liquid component of the suspension is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include filtration separation, centrifugation, and the like.

The method of the above filtration is not particularly limited, and a well-known filtration device can be appropriately selected. For example, a filter press, a line filter, or the like can be used. Further, these filtering devices can also be used in combination.

The method of centrifugation described above is not particularly limited, and can be carried out by appropriately selecting a well-known centrifugal device. In addition, the centrifugal condition is not particularly limited, and may be appropriately selected depending on the amount of the suspension. For example, the amount of the suspension may be 5 mL, and the mixture may be centrifuged at 3,000 rpm for 5 minutes.

Since the carboxylic acid remaining in the yeast extract containing a high amount of iron is traced by the extraction of the carboxylic acid buffer, whether the high-iron yeast is analyzed by extraction with the carboxylic acid buffer Determine the carboxylic acid in the extract. The method of the aforementioned analysis is not particularly limited, and for example, it can be carried out by measuring the amount of the carboxylic acid by HPLC (High Speed Liquid Chromatography).

<other steps>

The other steps described above are not particularly limited as long as the effects of the present invention are not impaired, and may be appropriately selected depending on the purpose. For example, a hot water treatment step, a drying step, a concentration step, a dilution step, and the like may be exemplified. It is preferred that these include a hot water treatment step.

<<The hot water treatment step>>

The hot water treatment step is a step of suspending the iron-containing yeast in hot water at 60 ° C to 120 ° C and separating the solid content of the obtained suspension from the liquid component before the extraction step. Before the extraction step, by performing the hot water treatment step, the odor and taste (yeast odor, yeast taste) peculiar to the yeast can be reduced, and when the obtained high-yield yeast extract is added to the food, It is preferable that the characteristics of the flavor of the food or the like are not impaired.

The temperature of the hot water is not particularly limited, and may be appropriately selected depending on the purpose. From the viewpoint of reducing the effect of yeast odor and yeast taste, 80 ° C to 120 ° C is more preferable, and 95 ° C to 120 ° C is Better.

Further, the method of suspending the yeast and the method of separating the solid component and the liquid component of the obtained suspension are not particularly limited, and the same method as the above extraction step can be exemplified.

In the hot water treatment step, in order to reduce the odor and taste peculiar to the yeast, it is preferable to add an extraction accelerator which promotes extraction (removal) of the yeast odor or the yeast taste in the hot water. The extraction accelerator is not particularly limited as long as it does not adversely affect the extraction rate of iron in the subsequent extraction step, and may be appropriately selected depending on the purpose. For example, a salt other than a carboxylate may be exemplified. Among these, it is preferable to add phosphate by the viewpoint of the effect of extracting yeast odor, and it is difficult to extract iron in the hot water step.

The amount of the extraction accelerator to be added is not particularly limited and may be appropriately selected depending on the purpose, but it is preferably 5 to 50% by mass per dry yeast cell mass, and 20 to 50% by mass is more preferably good.

<<Drying step, concentration step, dilution step>>

The aforementioned drying step is a step of drying the aforementioned high-iron extract of yeast.

The drying method is not particularly limited, and may be appropriately selected depending on the purpose, and for example, it can be carried out using a spray dryer L-8 (manufactured by Okawara Chemical Co., Ltd.). According to this, a yeast extract solid (powder) containing a high amount of iron can be obtained, and it can be used for various uses described later. Further, when the solid matter is prepared, an excipient such as dextrin may be added as appropriate.

The concentration step is a step of concentrating the high-yield yeast extract containing a high amount of iron-containing yeast extract.

The method of concentration and dilution described above is not particularly limited, and a well-known method can be used.

(containing high amount of iron yeast extract)

The high-iron-containing yeast extract of the present invention contains 0.2% by mass or more of iron-containing yeast extract containing a high amount of iron derived from yeast cells, and 1 g of a yeast extract containing a high amount of iron is dissolved or dispersed in 100 mL of water. The turbidity has an absorbance (OD660) of 0.1 or less at a wavelength of 660 nm.

The method for producing the high-iron-containing yeast extract is not particularly limited and may be appropriately selected depending on the purpose, but can be suitably produced by the method for producing a high-iron extract of yeast in the present invention. That is, it is preferred that the iron-containing yeast is extracted by a solution containing at least one of a carboxylic acid and a carboxylate.

<iron content>

The iron content in the high-iron-containing yeast extract is preferably from the viewpoint of using a high-iron extract of yeast as an iron-fortified food material or the like, and the iron content is higher. In the present invention, "high-content iron" means that 0.2% by mass or more of iron derived from yeast cells is contained, and 0.5% by mass or more is used. Preferably, it is more preferably contained in an amount of 0.7% by mass or more.

By containing such a high concentration of iron, it is possible to suitably use a nutrient composition, a food material, or the like as a liquid food, a drink, or the like.

Further, the iron content can be measured by a well-known method, and can be measured, for example, by atomic absorption method, ICP emission spectrometry, or the like.

<turbidity>

The high-iron-containing yeast extract of the present invention has high solubility in water, high transparency in the case of an aqueous solution, and turbidity when 1 g of a yeast extract containing a high amount of iron is dissolved or dispersed in 100 mL of water. The absorbance (OD660) at a wavelength of 660 nm is 0.1 or less, preferably 0.08 or less, more preferably 0.05 or less. When the turbidity exceeds 0.1, turbidity and discoloration may occur when added to a food, and the appearance of the food or the like may be impaired. Further, since the solubility in water is not sufficient and precipitation occurs, it is particularly problematic when used as a food requiring transparency such as a refreshing drink water.

In particular, the aspect of the high-yield yeast extract containing the iron is not particularly limited, and may be appropriately selected depending on the purpose, and may be an extract (liquid, supernatant, etc.) obtained by the above extraction step. Further, it may be a solid matter such as a powder, a pellet or a sheet, or a semi-solid such as a gel or a slurry. However, the "high-iron-containing yeast extract 1 g" when the turbidity is measured is a dried solid matter, and the moisture content of the solid matter is 7% by mass or less. The method of drying described above is not particularly limited, and the above methods can be used, and the conditions and the like are not particularly limited.

In addition, the turbidity can be measured by the spectrophotometer, and the absorbance at a wavelength of 660 nm (O.D. 660) can be measured. For the spectrophotometer, for example, U-2000 type (manufactured by Hitachi, Ltd.) or the like can be exemplified.

<Use>

The use of the high-iron-containing yeast extract of the present invention is not particularly limited, and may be appropriately selected depending on the purpose, but is preferably used as a food material, feed, or bait to be used in foods. The use of food materials is better. Among the above-mentioned food materials, the high-iron-containing yeast extract of the present invention is preferably used as a liquid food or a refreshing drink water from the viewpoint of excellent solubility. By using the high-iron-containing yeast extract of the present invention, a food containing a high amount of iron, a feed containing a high amount of iron, a bait containing a high amount of iron, and the like can be obtained. Further, as for other uses of the high-iron-containing yeast extract of the present invention, additives such as a food fermentation medium may be added.

The use aspect of the above-mentioned high-iron-containing yeast extract is not particularly limited and may be appropriately selected depending on the use, and the state of the dried powder may be used (for example, the extract is dried by a spray dryer) Alternatively, it may be used in a state of being dissolved in a solvent, or may be used in a state of a semi-solid (for example, a gel, a cream, etc.). Further, the preparation method of the extract containing a high amount of iron for use in the above-described use aspect is not particularly limited, and can be carried out by a well-known method by using a well-known apparatus or the like. .

(food)

The food of the present invention comprises the high-iron-containing yeast extract of the present invention, and further contains other components as necessary.

Among them, the above-mentioned foods are those that are less harmful to human health, and which are in the ordinary social life, are ingested by oral or digestive tract, and are not restricted to administrative foods, medicines, medicines, The distinction between quasi-drugs and the like means, for example, general foods, health foods, health functional foods, quasi-drugs, pharmaceuticals, and the like including a wide range of oral intake.

The types of the aforementioned foods are not particularly limited and may be appropriately selected according to the purpose, for example, sweet foods such as liquid foods, breads, biscuits, crackers, processed fish products, processed meat products, noodles, Seasonings such as miso, processed vegetable products, beverages such as fruit juices, iced fruits such as ice cream, health foods, etc. are preferred, and liquid foods and beverages are particularly preferred.

The amount of the yeast extract containing a high amount of iron in the above-mentioned food is not particularly limited, and may be appropriately selected depending on the purpose, purpose, and the like.

The other components mentioned above are not particularly limited and may be appropriately selected depending on the purpose. For example, auxiliary materials or additives which are usually used in the production of foods can be exemplified.

The auxiliary auxiliary material or the additive is not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, and corn. Syrup (corn syrup), lactose, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerol, propylene glycol , glycerol fatty acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, arabic gum, carrageenan, casein, gelatin ( Gelatin), pectin, agar, vitamin B, nicotinic acid amide, calcium pantothenate, amino acids, calcium salts, pigments, perfumes, preservatives, and the like.

The content of the other components mentioned above is not particularly limited and may be appropriately selected depending on the purpose.

[Examples]

Hereinafter, the test examples of the present invention will be described, but the present invention is not limited by these test examples.

(Test Example 1: Extraction of iron by carboxylate-1)

Adding a high-content iron yeast powder (mineral yeast iron, iron content: 15,390 mass ppm, manufactured by Oriental Yeast Industrial Co., Ltd.) having a dry matter mass of 5 g, adding 200 mmol/L as shown in Table 1. 50 mL of each aqueous sodium carboxylate solution was stirred, and the mixture was diluted and stirred to 100 mL. Further, the amount of each of the above carboxylate salts was 7.3 mol based on 1 mol of iron in the extracted yeast. As a control, the same test was conducted as follows using water or an aqueous solution of 200 mmol/L of sodium chloride (salt). The pH of each suspension obtained was measured by a pH meter MP230 (manufactured by METTLER TOREDO Co., Ltd.).

While the above suspension was stirred by a stirrer, 5 mL was taken to the test tube and heated in boiling water for 10 minutes. The suspension was centrifuged at 3,000 rpm for 5 minutes, and only the supernatant was taken to a test tube to obtain a yeast extract, and the mass was measured.

The iron extraction rate was measured by ICP emission spectrometry using an ICP emission spectroscopic analyzer (Optima 2100 DV, manufactured by PerkinElmer Co., Ltd.), and the ratio of iron extracted from the extract was calculated. The results are shown in Table 1 and Figure 1.

Further, the extract was made into a dry powder, and the iron content (% by mass) in the dried powder was measured in the following manner. In other words, the dextrin was added to the extract after the iron extraction, and the solid content was adjusted to 10% by mass, and then dried using a spray dryer L-8 (manufactured by Okawara Chemical Co., Ltd.), and ICP emission was used. An analytical device (Optima 2100 DV, manufactured by PerkinElmer Co., Ltd.) was used to quantify iron by ICP emission spectrometry. The results are shown in Table 1.

From the results of Table 1 and Figure 1, the iron extraction rate and the iron content in the extract, When the carboxylate is used, the iron extraction rate becomes high, and an extract containing a high amount of iron can be obtained.

(Test Example 2: Extraction by iron of a carboxylate-2)

Adding a high-content iron yeast powder (mine yeast iron, iron content: 15,390 mass ppm, manufactured by Oriental Yeast Industrial Co., Ltd.) having a dry matter mass of 1 g, each of the carboxy groups of 200 mmol/L shown in Table 2 was added. 10 mL of an aqueous sodium chloride solution was stirred, and each pH value was adjusted, and the mixture was diluted and stirred to 20 mL. Further, the amount of each of the above carboxylate salts is shown in Table 2 with respect to iron in the yeast. In addition, the adjustment of the pH value was carried out while measuring with a pH meter MP230 (manufactured by METTLER TOREDO Co., Ltd.).

The suspension was shaken at 20 ° C for 2 hours (by stirring with a stirrer).

Thereafter, while the suspension was stirred with a stirrer, 5 mL was taken to the test tube, and heated in boiling water for 10 minutes. The suspension was centrifuged at 3,000 rpm for 5 minutes, and only the supernatant was taken to a test tube to obtain a yeast extract, and the mass was measured.

The iron extraction rate was measured by ICP emission spectrometry using an ICP emission spectroscopic analyzer (Optima 2100 DV, manufactured by PerkinElmer Co., Ltd.), and the ratio of iron extracted from the extract was calculated. The results are shown in Table 2 and Figure 2.

Further, in the same manner as in Test Example 1, a dry powder of the extract was obtained, and the iron content in the extract was measured. The results are shown in Table 2.

As can be seen from Tables 2 and 2, the iron extraction ratio and the iron content in the extract also increase the use of sodium acetate, sodium gluconate, and sodium succinate in the case of the carboxylate.

(Test Example 3: Effect of extraction temperature on iron extraction rate)

A powder of mineral yeast iron (iron content: 15,390 mass ppm, manufactured by Oriental Yeast Industrial Co., Ltd.) was suspended in 300 mL of water to make it 40% by mass of a cream. The obtained cream was heated in boiling water for 10 minutes, washed, and the precipitate was diluted and stirred to 300 mL. To 10 mL of the obtained cream, 10 mL of an aqueous solution (citric acid buffer solution) containing citric acid and trisodium citrate ‧ 2 hydrate was added and suspended. Further, the concentration of the citrate buffer was 200 mmol/L, and the pH of the citrate buffer was 4.5.

The temperature of the suspension was centrifuged at 4 ° C, 50 ° C or 75 ° C for 2 hours, and the obtained supernatant (yeast extract) was measured for iron extraction in the same manner as in Test Example 1. Further, in the same manner as in Test Example 1, a dry powder of the extract was obtained, and the iron content in the extract was measured. The results are shown in Tables 3 and 3 below.

As can be seen from the results of Tables 3 and 3, although the higher the temperature of the suspension, the iron extraction rate tends to be higher, but in most of the temperature range, the high iron extraction rate of 20% or more is obtained. A yeast extract containing high amounts of iron.

(Test Example 4: Effect of pH on iron extraction rate)

Supernatant was obtained in the same manner as in Test Example 3 except that the citric acid buffer of Test Example 3 was replaced with each aqueous solution (citrate buffer) described in Table 4 below, and the temperature of the suspension was changed to 75 °C. (yeast extract). Further, the pH of the citrate buffer is adjusted by appropriately changing the ratio of the amount of citric acid to trisodium citrate ‧ hydrate.

The iron extraction ratio was measured in the same manner as in Test Example 1 in the supernatant (yeast extract). Further, in the same manner as in Test Example 1, a dry powder of the extract was obtained, and the iron content in the extract was measured. The results are shown in Tables 4 and 4 below.

As is clear from the results of Tables 4 and 4, although the pH of the solvent (carboxylic acid buffer) used for the extraction is closer to the neutral vicinity, the iron extraction ratio tends to be higher, but the pH of the suspension is higher. In most of the ranges, it shows a high iron extraction rate of more than 20%, and a yeast extract containing a high amount of iron can be obtained. Further, as for the solvent used for the extraction, only the carboxylic acid, the carboxylic acid and the carboxylate, and only the carboxylate are used, and the high iron extraction rate is also exhibited, and it is known that a high iron content is obtained. Yeast extract.

(Test Example 5: Relationship between iron content in yeast, total amount of carboxylic acid and carboxylate salt, and iron extraction rate)

The relationship between the total amount of the carboxylic acid and the carboxylate and the extraction efficiency of iron was tested using the mineral fermented iron (iron content: 15,390 mass ppm, manufactured by Oriental Yeast Industrial Co., Ltd.) as a raw material. Trisodium citrate was used as the carboxylate contained in the extraction solvent, and an aqueous solution of trisodium citrate at a concentration shown in Table 5 below was prepared. Further, the pH of the aqueous solution of trisodium citrate was 7.8.

The supernatant (yeast extract) was obtained in the same manner as in Test Example 3 except that each of the trisodium citrate aqueous solutions having the concentrations shown in Table 5 below was used, and the temperature of the suspension was changed to 75 °C.

The iron extraction ratio was measured in the same manner as in Test Example 1 in the supernatant (yeast extract). Further, in the same manner as in Test Example 1, a dry powder of the extract was obtained, and the iron content in the extract was measured. The result is shown below Table 5 and Figure 5. In addition, in Fig. 5, "◆" indicates the iron extraction rate, and "■" indicates the pH of the suspension.

As is clear from the results of Tables 5 and 5, when the total amount of the carboxylic acid and the carboxylate is a certain amount or more with respect to 1 mol of iron in the extracted yeast, the iron extraction ratio is extremely high.

(Test Example 6: Evaluation of solubility)

1 g of the powder of the high-yield yeast extract obtained in Test Example 4-10 was diluted with water or apple juice (a beverage containing 10% by volume of apple juice, manufactured by Asahi Beverage Co., Ltd.) to 100 mL, and was prepared to contain A 1% (mass/volume) solution of high amounts of iron yeast extract.

Further, the turbidity of the solution was determined by measuring the absorbance at a wavelength of 660 nm (O.D. 660) using a spectrophotometer (U-2000 type, manufactured by Hitachi, Ltd.).

Further, it was observed whether or not any of the above solutions was centrifuged at 3000 rpm for 5 minutes.

In addition, as a control, it was made from mineral yeast iron (Oriental Yeast Industrial Co., Ltd.; The extraction was carried out in such a manner that the iron content was the same, and the turbidity measurement of the solution and the presence or absence of precipitation after centrifugation were similarly evaluated. The results are shown in Table 6, Figure 6A (aqueous solution before centrifugation), Figure 6B (aqueous solution after centrifugation), Figure 6C (beverage with apple juice before centrifugation), and Figure 6D (after centrifugation) Put a drink of apple juice).

The turbidity of the aqueous solution of Test Example 6-1 was significantly lower than the turbidity of the aqueous solution of Test Example 6-2. Further, as seen from Fig. 6A, the aqueous solution of Test Example 6-1 was significantly higher in clarity than the aqueous solution of Test Example 6-2. In addition, as a result of the centrifugation of the aqueous solution at 3,000 rpm for 5 minutes, the precipitate was not confirmed in Test Example 6-1, and was a solution having high clarity, which was compared with Test Example 6-2. Then it was confirmed that there was a precipitate.

As a result, Test Example 6-3 and Test Example 6-4 in which a beverage containing apple juice was used instead of water were also the same.

Therefore, the high-iron-containing yeast extract of the present invention has high solubility in water and the like, and can be added to a liquid food or a beverage, and does not cause turbidity or discoloration, and does not damage the added food. Wait Since it has an external appearance, it can be especially used by being added to the refreshing drink of high transparency, etc..

(Test Example 7: Evaluation of odor and taste)

A powder containing a high-content iron yeast extract obtained in Test Example 4-10 (hereinafter referred to as "powder"), a 1% (mass/volume) aqueous solution of the above powder, and 1% (mass/weight) of the powder were prepared. The volume of the powder is dissolved in apple juice (a beverage containing 10% by volume of apple juice, manufactured by Asahi Beverage Co., Ltd.) (hereinafter referred to as "apple juice"), and the powder is made 1% (mass/mass). The method is dissolved in an aqueous solution (hereinafter referred to as "milk") in which 14 g of milk powder (Chirumiru, manufactured by Morinaga Co., Ltd.) is dissolved or suspended in 100 mL of water, and the powder is added in an amount of 1% (mass/mass). It is a nutrition-adjusted food (Meibalance, manufactured by Meiji Co., Ltd.) (hereinafter referred to as "liquid food").

<Evaluation method>

The odor (metal odor, unpleasant odor) and taste (metallic taste, strange taste) were evaluated by five evaluators in the powder, the 1% aqueous solution of the powder, the apple juice, the milk, and the liquid food. , sour taste). Further, only the odor was evaluated in the above-mentioned powder containing a high amount of iron yeast extract.

In addition, as a control, the mineral yeast iron (manufactured by Oriental Yeast Industrial Co., Ltd., which was not subjected to extraction) was evaluated in the same manner as the iron content.

<< evaluation-1>>

The powder, the 1% aqueous solution of the powder, and the apple juice are evaluated as 3 (reference) for each evaluation item in the yeast extract containing high iron, and the sample (mineral yeast iron) is based on The benchmark takes the average of the five evaluation values. The results are shown in Table 7-1.

- Evaluation criteria for odor (metal odor, uncomfortable odor) -

5: Very strong

4: Strong

3: same

2: Weak

1: very weak

- Evaluation criteria for taste (metal taste, strange taste, sour taste) -

5: Very strong

4: Strong

3: same

2: Weak

1: very weak

<< evaluation-2>>

In the milk and the liquid food, the evaluation of each evaluation item in which the sample was not added was taken as 3, and each sample (containing a high amount of iron yeast extract and mineral yeast iron) was evaluated based on the following criteria. The average of the values. The results are shown in Table 7-2.

- Evaluation criteria for odor (metal odor, uncomfortable odor) -

5: Very strong

4: Strong

3: same

2: Weak

1: very weak

- Evaluation criteria for taste (metal taste, strange taste, sour taste) -

5: Very strong

4: Strong

3: same

2: Weak

1: very weak

As is apparent from Table 7-1 and Table 7-2, Test Example 7-1 using a high-iron extract of yeast which is one aspect of the present invention is very excellent, and Test Example 7-1 uses mineral iron. Test Example 7-2 further reduced the so-called metallic odor or unpleasant odor of non-food odor, or so-called metallic taste, strange A non-food taste with a taste, sour taste. Therefore, it was found that it can be fully used as a food material.

[Industrial use possibilities]

The high-iron-containing yeast extract of the present invention contains a high concentration of iron derived from a natural product, is excellent in solubility in water, and sufficiently reduces a so-called metallic odor or unpleasant odor, a non-food odor, or a so-called metallic taste, It is a non-food taste with a strange taste and a sour taste. It is not harmful to the appearance when added to food, and does not damage the flavor of the added food. Therefore, it can be suitably used to improve anemia or motor function and cognition caused by iron deficiency. Functional oral/management nutrients, food materials, etc. of fluid foods, beverages, etc.

According to the method for producing a high-iron-containing yeast extract according to the present invention, the iron-containing yeast has a high iron extraction rate, and the yeast extract containing a high amount of iron can be efficiently produced.

Claims (9)

A method for producing a yeast extract containing a high amount of iron, comprising a hot water treatment step of suspending the iron-containing yeast produced in the bacteria body at 60 ° C to 120 ° C in hot water And obtaining a first suspension, and separating the solid component of the first suspension from the liquid component to obtain a solid component; and an extraction step of suspending the solid component obtained by the hot water treatment step in the carboxylic acid and A second suspension is obtained from a solution of at least one of the carboxylates, and the solid component of the second suspension is separated from the liquid component to obtain a liquid component containing iron. The method for producing a high-yield yeast extract according to claim 1, wherein the carboxylic acid is a monovalent to trivalent carboxylic acid, and the carboxylate is a monovalent to trivalent carboxylate. The method for producing a high-iron extract of yeast according to claim 1, wherein the carboxylic acid is a ternary carboxylic acid and the carboxylate is a ternary carboxylate. The method for producing a high-iron extract of yeast according to claim 1, wherein the carboxylic acid is citric acid and the carboxylate is trisodium citrate. The method for producing a high-iron extract of yeast according to claim 1, wherein the temperature of the suspension in the extraction step is from 30 ° C to 100 ° C. A method for producing a high-iron extract of yeast according to claim 1, wherein the pH of the suspension in the extraction step is from 4.0 to 9.5. The method for producing a high-yield yeast extract according to claim 1, wherein the total amount of the carboxylic acid and the carboxylate is from 2.0 moles to 17.0 moles per mole of iron in the yeast. . A high-iron-containing yeast extract produced by the production method according to claim 1, which comprises a high-iron extract of iron containing 0.2% by mass or more of iron derived from yeast cells, which is contained The turbidity of 1 g of a high amount of iron yeast extract dissolved or dispersed in 100 mL of water was 0.1 or less at an absorbance (O.D. 660) at a wavelength of 660 nm. A food product comprising the high iron extract of yeast as described in claim 8.