TWI638888B - High-manganese-content yeast extract, method for producing the same, and use of high-manganese-content yeast extract - Google Patents

Abstract

The present invention provides a method for producing a yeast extract containing a high amount of manganese, which includes an extraction step in which a yeast containing manganese is suspended in a solution containing at least any one of carboxylic acid and carboxylate, and Separating the solid and liquid components of the obtained suspension; and providing a yeast extract containing high amounts of manganese, food, a composition for lactic acid bacteria culture for food, a lactic acid bacteria culture for food, and a method for cultivating lactic acid bacteria for food.

Description

Yeast extract containing high amount of manganese and its manufacturing method, and use of yeast extract containing high amount of manganese

The present invention relates to a yeast extract containing a high amount of manganese and a method for producing the same, a food containing the yeast extract containing a high amount of manganese, a composition for a lactic acid bacteria medium for food, and a food for the food A lactic acid bacteria culture medium and a method for cultivating lactic acid bacteria for food using the aforementioned lactic acid bacteria culture medium for food.

According to recent data published by the Ministry of Health, Labour and Welfare in Japan, manganese is considered to be about 4.0 mg per day for adult men (about 3.5 mg for adult women), and it is inferred that a lack of manganese can cause a crystal-like sweat rash that is a type of dermatitis happened. In addition, the lack of manganese is not specific, but it is generally believed that manganese deficiency affects bone metabolism, glucose and lipid metabolism (diabetes or fatty obesity), exercise function, skin metabolism, etc. (see Non-Patent Document 1). Therefore, manganese can be efficiently ingested or absorbed into the living body, and abnormalities such as dermatitis and bone metabolism due to manganese deficiency can be improved. Therefore, the development of materials that can be safely used in food is necessary.

Yeast has been used by humans as a food material since ancient times. For example, a technique for containing a high concentration of manganese in a bacterial body has been proposed (for example, refer to Patent Document 1). Therefore, yeast or its extracts that ingest manganese in the cells are generally considered to be used as a safe food material for supplementing manganese.

However, the conventional manganese-containing yeast does not sufficiently reduce the unique odor of yeast odor and the unique taste of yeast, etc., and its use as a food is not fully satisfied. In addition, the conventional yeast containing manganese is insoluble in water and may cause turbidity or precipitation when added to foods. In particular, there is a problem that it cannot be used as a refreshing drink water.

Furthermore, in order to obtain extracts from yeast containing minerals such as manganese, (1) hot water extraction method, (2) auto-digestion method, and (3) enzyme decomposition method have been proposed (for example, refer to Non-Patent Document 2).

However, the aforementioned methods (1) to (3) have a problem that the so-called mineral recovery rate (extraction rate) is low. Furthermore, in the methods of (2) and (3) above, the unique yeast odor and extracted taste remain in the yeast extract. The method of (3) above is costly, and the so-called enzymes will remain in the extract The problem.

Furthermore, yeast containing manganese has also been proposed as a component of a lactic acid bacteria culture medium for food (for example, refer to Patent Document 2). However, since the yeast containing manganese is water-insoluble, there is a problem that the aforementioned manganese-containing yeast will be mixed when the cultured lactic acid bacteria are recovered. At present, it is desired to be soluble in water and can be used as a component of the food lactic acid bacteria culture medium. An extract of yeast from manganese.

[Prior Technical Literature] [Non-Patent Literature]

[Non-Patent Document 1] "Japanese Diet Intake Standards 2010 Edition", Ministry of Health, Labour and Welfare "Japanese Diet Intake Standards" Policy Review Report, First Publishing Co., Ltd., P.234-236, Appendix XLIX ( year 2010)

[Non-Patent Document 2] Sugimoto Yoko, "Changes in the Yeast Extract Manufacturing Method (I)-Viewing from the Trend of Domestic Patent Applications-", New Food Industry, 1994, Vol. 36, No. 10, P. 41- 48

[Patent Literature]

[Patent Document 1] JP 2003-153685

[Patent Literature 2] JP 2009-225722

In view of such expectations, the present invention breaks the status quo and solves many of the aforementioned problems, and aims to achieve the following objectives. That is, an object of the present invention is to provide a yeast extract containing a high amount of manganese and a method for producing the same, wherein the yeast extract containing a high amount of manganese contains a high concentration of manganese derived from natural products, has excellent solubility in water, and is added It does not impair the appearance of the food and does not impair the flavor of the added food; in addition, it can be used as a component of the lactic acid bacteria culture medium for food; further, the object of the present invention is to provide Yeast extract for food and the composition for food lactic acid bacteria medium, the food lactic acid bacteria medium containing the composition for food lactic acid bacteria medium, and the culture method of the food lactic acid bacteria using the food lactic acid bacteria medium.

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

<1> A method for producing a yeast extract containing a high amount of manganese, comprising an extraction step in which a yeast containing manganese is suspended in a solution containing at least one of a carboxylic acid and a carboxylate salt, and the obtained The solid and liquid components of the suspension are separated.

<2> The method for producing a yeast extract containing a high amount of manganese as described in <1> above, wherein the carboxylic acid is a monobasic to ternary carboxylic acid and the carboxylate is a monobasic to ternary carboxylate.

<3> The method for producing a yeast extract containing a high amount of manganese as described in any one of <1> to <2> above, wherein the pH of the suspension in the extraction step is 8.0 or less.

<4> The method for producing a yeast extract containing a high amount of manganese as described in any one of the aforementioned <1> to <3>, wherein the total amount of carboxylic acid and carboxylate is 1 mole relative to manganese in yeast Ear, more than 0.5 mole.

<5> The method for producing a yeast extract containing a high amount of manganese as described in any one of the aforementioned <1> to <4>, which includes a hot water treatment step, which is prior to the extraction step, so that Yeast is suspended in hot water at 60 ° C to 120 ° C to separate the solid and liquid components of the suspension obtained.

<6> The method for producing a yeast extract containing a high amount of manganese as described in the above <5>, in the hot water treatment step, phosphate is added to the hot water.

<7> A yeast extract containing a high amount of manganese, which is a yeast extract containing a high amount of manganese containing 0.2% by mass or more of manganese derived from yeast cells, which dissolves or dissolves 1 g of a yeast extract containing a high amount of manganese or The turbidity when dispersed in 100 mL of water, the absorbance (OD660) at a wavelength of 660 nm is 0.1 or less.

<8> The yeast extract containing a high amount of manganese according to the aforementioned <7>, which is produced by the production method described in any one of the aforementioned <1> to <6>.

<9> The yeast extract containing a high amount of manganese according to any one of the aforementioned <7> to <8>, wherein the yeast is edible yeast.

<10> The yeast extract containing a high amount of manganese as described in <9> above, wherein the edible yeast is at least one selected from baker's yeast, beer yeast, wine yeast, sake yeast, and miso soy sauce yeast.

<11> The yeast extract containing high amounts of manganese as described in <9> above, wherein the edible yeast is Saccharomyces cerevisiae .

<12> The yeast extract containing a high amount of manganese according to any one of the aforementioned <7> to <11>, which is added to food and used.

<13> The yeast extract containing a high amount of manganese as described in <12> above, wherein the food is any of liquid food and refreshing beverage water.

<14> A food product comprising the yeast extract containing a high amount of manganese as described in any one of the aforementioned <7> to <13>.

<15> A composition for a lactic acid bacteria culture medium for food, comprising the yeast extract containing a high amount of manganese according to any one of <7> to <11>.

<16> A lactic acid bacteria culture medium for food, comprising the composition for lactic acid bacteria culture medium for food described in <15> above.

<17> A method for cultivating lactic acid bacteria for food, which uses the lactic acid bacteria medium for food described in <16> above to cultivate lactic acid bacteria for food.

According to the present invention, a yeast extract containing a high amount of manganese and a manufacturing method thereof can be provided, wherein the yeast extract containing a high amount of manganese can solve the conventional problems, and it contains a high concentration of manganese derived from natural substances and water It has excellent solubility, does not impair the appearance when added to food, and does not impair the flavor of the added food, etc. In addition, it can be used as a component of a lactic acid bacteria culture medium for food; in addition, the present invention can also provide A yeast extract containing a large amount of manganese, a food and a composition for a lactic acid bacteria medium for food, a food lactic acid bacteria medium containing the composition for a food lactic acid bacteria medium, and a method for culturing a food lactic acid bacteria using the food lactic acid bacteria medium.

FIG. 1 is a graph showing the extraction rate of manganese through pure water, sodium chloride, and each carboxylate salt in Test Example 1. FIG.

FIG. 2 is a graph showing the extraction rate of manganese through each carboxylate in Test Example 2. FIG.

Figure 3 is a graph showing the effect of the pH of the suspension on the extraction rate of manganese in Test Example 3.

Figure 4 is a graph showing the relationship between the concentration of the citrate buffer in Example 4 and the manganese extraction rate.

FIG. 5A is an example of a photograph showing the solubility of the yeast extract powder containing a high amount of manganese and the mineral yeast Mn2 in water according to one aspect of Test Example 5 of the present invention.

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

FIG. 5C is an example of a photograph showing the solubility of the powder of yeast extract containing a high amount of manganese and the mineral yeast Mn2 in an aspect of the present invention of Test Example 5 in an apple juice solution.

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

Fig. 6A is the growth curve of A) Lactobacillus casei subsp. Casei (NRIC1042) in each medium of Test Example 7.

Fig. 6B is a pH change curve corresponding to the proliferation curve of Fig. 6A.

Fig. 6C is the growth curve of B) Lactobacillus brevis (NRIC1684) in each medium of Test Example 7.

Fig. 6D is a pH change curve corresponding to the proliferation curve in Fig. 6C.

Fig. 6E is the growth curve of C) Lactobacillus plantarum (NRIC1067) in each medium of Test Example 7.

Fig. 6F is a pH change curve corresponding to the proliferation curve of Fig. 6E.

Figure 6G is the proliferation curve of D) intestinal mesenteroides subsp. Mesenteroides (NRIC1541) in each medium of Test Example 7.

Figure 6H is the pH change curve corresponding to the proliferation curve of Figure 6G.

Fig. 6I is the proliferation curve of E) Pediococcus pentosaceus (NRIC0099) in each medium of Test Example 7.

Figure 6J is the pH change curve corresponding to the proliferation curve in Figure 6I.

[Appearance to implement invention]

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

The manufacturing method of the yeast extract containing a high amount of manganese of the present invention includes an extraction step, and further includes other steps such as a hot water treatment step and a drying step as necessary.

<Extraction step>

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

<< Yeast >>

The aforementioned yeast may be any one as long as it contains manganese in the cell body, and is not particularly limited, and can be appropriately selected according to the purpose. As for the manganese content in the yeast, when using yeast extracts containing high amounts of manganese as manganese-fortified food materials, the higher the manganese content, the better. However, the intake limit of manganese in yeast and From the viewpoint of efficiently producing a yeast extract containing a high amount of manganese, 0.01% to 5% by mass per dry cell mass is preferred, and 1% to 5% by mass is more preferred.

Here, the manganese content in the yeast refers to the manganese content in the yeast body. For example, even if the cells are washed with water or the like, it is preferable that the manganese content can be maintained at a high level after washing. Even if such yeast is washed, it does not remove the manganese and remains in the inside of the bacteria. The manganese from the bacteria is highly safe, so hot water treatment to reduce the peculiar smell or taste of yeast ( In the case of washing), the flavor of the added food is not impaired, and it is suitable as a food material due to the high concentration of the aforementioned manganese.

In addition, the manganese content in the aforementioned yeast can be measured by well-known methods, for example, by atomic absorption, Inductive plasma (ICP) luminescence spectrometry to measure.

The above-mentioned yeast containing manganese is produced by adding yeast to a culture solution, which can be produced by ingesting manganese in yeast cells (for example, refer to Japanese Patent Laid-Open No. 2003-153685), and commercially available products can also be used. Examples of commercially available products include mineral yeast Mn, mineral yeast Mn2, and mineral yeast Mn-F (above manufactured by Oriental Yeast Industry Co., Ltd.). The amount of manganese added to the culture solution is not particularly limited, and can be appropriately selected according to the purpose. However, the manganese utilization rate (intake rate of manganese in the bacteria) and the sugar yield (proliferation rate) are both well-balanced. The better.

In addition, the type of manganese added, the type of culture medium, and culture conditions are not particularly limited, and can be appropriately selected according to the purpose.

The aforementioned yeast containing manganese can be broken. The degree of crushing is not particularly limited, and can be appropriately selected according to the purpose. For example, it can be crushed until unbroken cells are not observed under a microscope. Even if the aforementioned yeast is a crushed product, the higher the manganese content, the better. The manganese content per mass of dried cells in the crushed material is divided by the precipitate washed with water or the like. The mass manganese content of 70 mass% or more is preferable, 80 mass% or more is more preferable, and 90 mass% or more is particularly good.

In addition, the method of crushing is not particularly limited, and can be appropriately selected according to the purpose. For example, it can be physical crushing or chemical crushing. Specifically, 0.5 mm is preferably used as an example. The method of filling Dyno Mill (Dyno Mill) with 50% by volume of the cylindrical beads.

In addition, the aspect of the aforementioned manganese-containing yeast is not particularly limited, and can be appropriately selected according to the purpose. For example, it may be a wet cell body or a powder.

In addition to manganese, the aforementioned yeast may further contain other mineral components. The qualitative composition is not particularly limited, and can be appropriately selected according to the purpose, for example, iron, copper, magnesium, zinc, etc. These minerals may be contained in yeast alone or in two or more. The concentration of these minerals depends on the purpose and cannot be specified in general, but in general, a higher concentration is preferred .

In the case of the aforementioned yeast, when the extract is used as a food material, a composition for a lactic acid bacteria culture medium for food, etc., the yeast for food is particularly preferred.

The aforementioned food yeast is not particularly limited and can be selected from well-known ones, and examples thereof include baker's yeast, beer yeast, wine yeast, sake yeast, miso soy sauce yeast, and the like. Among these, baker's yeast is particularly preferred.

Examples of the aforementioned strains of yeast for food include Saccharomyces , Torulopsis , Mycotorula , Torulaspora , and Candida . , Rhodotorula , Pichia , etc.

Specific examples of the aforementioned strains of yeasts for food include Saccharomyces cerevisiae , Saccharomyces carlsbergensis , Saccharomyces uvarum , Saccharomyces rouxii , Torulopsis utilis ), Torulopsis candida , Mycotorula japonica , Mycotorula lipolytica , Torulaspora delbrueckii , Torulaspora fermentati , Candida sake , Candida tropicalis , Candida utilis , Hansenula anomala , Hansenula suaveolens , Saccharomyces cerevisiae ( Saccharomycopsis fibligera ), lipolytic yeast ( Saccharomyces lipolytica ), crimson yeast ( Rhodotorula rubra ), Pichia farinosa ( Pichia farinosa ), etc.

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

<< Carboxylic Acid and Carboxylate >>

The aforementioned carboxylic acid is not particularly limited and can be appropriately selected according to the purpose, but from the viewpoint of the extraction efficiency of manganese (manganese dissolution rate), a carboxylic acid of one to three yuan is more preferable.

As for the aforementioned monocarboxylic acid, for example, formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pyruvic acid ), Gluconic acid, etc.

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

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

Among these, from the viewpoint of food addition and manganese extraction rate, succinic acid, citric acid, acetic acid, gluconic acid, and tartaric acid are preferred.

The aforementioned carboxylic acid may be used alone or in combination of two or more.

The aforementioned carboxylate is not particularly limited, and can be appropriately selected according to the purpose, but from the viewpoint of the extraction efficiency of manganese, a monobasic to tribasic carboxylic acid is preferred.

As such carboxylates, for example, salts of the specific examples of the above carboxylic acids can be exemplified.

Among these, from the viewpoint of food addition and manganese extraction rate, succinate, citrate, acetate, gluconate, and tartrate are preferred.

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

The kind of the aforementioned salt is not particularly limited, and can be appropriately selected according to the purpose. For example, alkali metal salts such as sodium and potassium; alkaline earth metal salts such as magnesium and calcium can be exemplified. These can be used alone or in combination of two or more.

Either of the aforementioned carboxylic acids and carboxylates may be used, or both may be used.

The amount of the aforementioned carboxylic acid or the aforementioned carboxylate is not particularly limited, and can be appropriately selected according to the purpose, but from the viewpoint of the extraction efficiency of manganese, the total amount of carboxylic acid and carboxylate is relative to that in yeast Manganese is 1 mole, preferably 0.5 mole or more, more preferably 1.0 mole or more, and particularly preferably 2.0 mole or more.

The solvent used in the solution containing at least any one of the carboxylic acid and the carboxylate (hereinafter sometimes referred to as "carboxylic acid buffer") is not particularly limited, and can be appropriately selected according to the purpose, but It is usually water, or a mixed solution of water and organic solvents such as alcohol.

The concentration of the aforementioned carboxylic acid buffer is not particularly limited and can be appropriately selected according to the purpose, but from the viewpoint of the extraction efficiency of manganese, 25 millimoles / L or more is preferable, and 50 millimoles / L The above is more preferable, and 100 millimoles / L or more is particularly preferable.

The pH of the aforementioned carboxylic acid buffer is not particularly limited, and can be appropriately selected according to the purpose. In addition, the pH can be adjusted by changing the amount ratio of the carboxylic acid and the carboxylate.

The pH value of the suspension in the aforementioned extraction step is not particularly limited, and can be appropriately selected according to the purpose, but from the viewpoint of the extraction efficiency of manganese, 8.0 or less is preferable, 7.0 or less is more preferable, and 6.5 or less For the best.

The extraction time in the aforementioned extraction step is not particularly limited, and can be appropriately selected according to the purpose.

The temperature of the suspension in the aforementioned extraction step is not particularly limited, and can be appropriately selected according to the purpose.

The extraction rate of manganese in the aforementioned extraction step (hereinafter, also referred to as "dissolution rate") is not particularly limited, and can be appropriately selected according to the purpose, but the higher the better, 20% or more is preferable, and 30% or more For better, more than 60% is especially good.

The aforementioned manganese dissolution rate can be obtained by the following formula.

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

<< Floating >>

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

In addition, in the extraction step, the suspension may be further shaken. As far as the aforementioned vibration conditions are concerned, it is not particularly limited, and can be appropriately selected according to the purpose.

<< Separation of solid and liquid components >>

The method for separating the solid component and the liquid component of the aforementioned suspension is not particularly limited, and can be appropriately selected according to the purpose. For example, filtration separation and centrifugal separation can be exemplified.

The aforementioned filtering method is not particularly limited, and a well-known filtering device can be appropriately selected and used. For example, a filter press or a line filter can be used. In addition, these filtering devices may be used in combination.

The aforementioned centrifugal separation method is not particularly limited, and a well-known centrifugal device can be appropriately selected and used. In addition, the centrifugation conditions are not particularly limited, and can be appropriately selected according to the amount of the suspension. For example, for example, when the amount of the suspension is 5 mL, centrifuge at 3,000 rpm for 5 minutes The condition of the bell.

Because the carboxylic acid in the yeast extract containing manganese remains as a trace of extraction with the carboxylic acid buffer, whether the carboxylic acid buffer is used for extraction can be analyzed for the carboxylate in the manganese-containing yeast extract Acid to judge. The method of the aforementioned analysis is not particularly limited, and for example, it can be performed by measuring the amount of carboxylic acid by HPLC (high-speed liquid chromatography).

<Other steps>

The aforementioned other steps are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. For example, a hot water treatment step, a drying step, a concentration step, a dilution step, etc. may be mentioned. Among these, those including a hot water treatment step are preferred.

<< Hot water treatment steps >>

The aforementioned hot water treatment step is a step of suspending the manganese-containing yeast in hot water of 60 ° C. to 120 ° C. before the extraction step, and separating the solid component and the liquid component of the obtained suspension. Before the extraction step, by performing the hot water treatment step, the peculiar odor and taste of yeast (yeast odor, yeast taste) can be reduced. When the obtained yeast extract containing high amount of manganese is added to food, The characteristic that does not impair the flavor of food, etc. is preferable.

In addition, the temperature of hot water is not particularly limited, and can be appropriately selected according to the purpose. From the viewpoint of reducing the yeast odor and the effect of yeast taste, 80 ℃ ~ 120 ℃ is better, 95 ℃ ~ 120 ℃ is better.

In addition, the method of suspending 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 aforementioned extraction step can be exemplified.

In the aforementioned hot water treatment step, in order to reduce the peculiar smell and taste of yeast, it is preferable to add an extraction accelerator that promotes extraction (removal) of yeast odor or yeast taste in hot water. on The aforementioned extraction accelerator is not particularly limited as long as it does not adversely affect the dissolution rate of manganese in the subsequent extraction step, and can be appropriately selected according to the purpose. For example, salts other than carboxylic acid salts can be mentioned. Among these, the addition of phosphate is preferable from the viewpoint of the high effect of extracting yeast odor and the difficulty in extracting manganese in the hot water step.

The addition amount of the aforementioned extraction accelerator is not particularly limited, and can be appropriately selected according to the purpose, but the dry yeast cell mass is preferably 5% to 50% by mass, and 20% to 50% by mass is more good.

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

The aforementioned drying step is a step of drying the yeast extract containing a high amount of manganese.

The aforementioned drying method is not particularly limited, and can be appropriately selected according to the purpose. For example, a spray dryer L-8 (manufactured by Okawahara Chemical Machinery Co., Ltd.) can be used. According to this, a yeast extract solid (powder) containing a high amount of manganese can be obtained, which can be used for various uses described later. In addition, when preparing the solid matter, an excipient such as dextrin may be added as appropriate.

The concentration step is a step of concentrating the yeast extract containing a high amount of manganese, and the dilution step is a step of diluting the yeast extract containing a high amount of manganese.

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

(Yeast extract containing high amount of manganese)

The yeast extract containing high amount of manganese of the present invention is a yeast extract containing high amount of manganese containing 0.2% by mass or more of manganese derived from yeast cells, when 1 g of yeast extract containing high amount of manganese 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 manufacturing method of the yeast extract containing a high amount of manganese is not particularly limited, and can be appropriately selected according to the purpose, but the manufacturing method of the yeast extract containing a high amount of manganese in the present invention can be appropriately Manufacturing. That is, a manganese-containing yeast is preferably extracted and extracted from a solution containing at least any one of carboxylic acid and carboxylate.

<Manganese content>

In terms of the manganese content in the yeast extract containing a high amount of manganese, from the viewpoint of using the yeast extract containing a high amount of manganese as a manganese-fortified food material, the higher the manganese content, the better. In the present invention, "containing a high amount of manganese" refers to containing 0.2% by mass or more of manganese derived from yeast cells, preferably 0.5% by mass or more, and more preferably 1.0% by mass or more.

By containing such a high concentration of manganese, it can be suitably used as an oral / oral nutrition composition for liquid foods, beverages, etc., a food material, a composition for lactic acid bacteria culture medium, and the like.

In addition, the aforementioned manganese content can be measured by a well-known method, for example, it can be measured by atomic absorption method, inductive plasma (ICP) emission spectrometry, or the like.

<Turbidity>

The yeast extract containing high amount of manganese of the present invention has high solubility in water and high transparency in the case of an aqueous solution, and the turbidity when 1 g of yeast extract containing high amount of manganese is dissolved or dispersed in 100 mL of water, The absorbance (OD660) at a wavelength of 660 nm is 0.1 or less, preferably 0.05 or less, and more preferably 0.01 or less. When the turbidity exceeds 0.1, it may cause turbidity and discoloration when added to food, which may impair the appearance of food and the like. In addition, because of insufficient solubility in water and precipitation, it is particularly problematic when it is used as a food that requires transparency such as refreshing beverage water.

Among them, the appearance of the yeast extract containing a high amount of manganese is not particularly limited, and can be appropriately selected according to the purpose, and may be the liquid (filtrate, supernatant, etc. extract obtained by the aforementioned extraction step) ), Can also be solids such as powder, granules, flakes, etc., or semi-solids such as gels, slurries, etc. However, when measuring the aforementioned turbidity, "1g of yeast extract containing high amount of manganese" is The dried solids refer to those whose moisture content is 7 mass% or less. The aforementioned drying method is not particularly limited, and the aforementioned method can be used, and the conditions and the like are not particularly limited.

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

<Use>

The use of the yeast extract containing a high amount of manganese of the present invention is not particularly limited, and can be appropriately selected according to the purpose, but it is used as a food material, feed, bait, or lactic acid bacteria medium for food to be added to food, which will be described later The use of the composition and the like is preferable, and the use as the food material and the composition for a lactic acid bacteria culture medium for food is more preferable. Among the aforementioned food materials, from the viewpoint that the yeast extract containing a high amount of manganese of the present invention is excellent in solubility, the use of liquid food and refreshing drinking water is preferable as the aforementioned food. By using the yeast extract containing a high amount of manganese of the present invention, a food containing a high amount of manganese, a feed containing a high amount of manganese, a bait containing a high amount of manganese, and a composition for a lactic acid bacteria culture medium containing a high amount of manganese can be obtained Wait.

The use of the yeast extract containing high amounts of manganese is not particularly limited, and can be appropriately selected according to the application. The state of the dried powder can be used (for example, the extract is dried by a spray dryer Etc.), can also be used in the state of a solution dissolved in a solvent, and can also be used in the state of a semi-solid matter (for example, gel-like, cream-like, etc.). In addition, the method for preparing the extract containing high amounts of manganese for use in the aforementioned use mode is not particularly limited, and can be performed by a well-known method by using a well-known device or the like .

(food)

The food of the present invention contains the yeast extract containing high amounts of manganese of the present invention, further containing There are other ingredients.

Among them, the aforementioned foods refer to those that are less likely to increase harm to human health and are ingested by oral or digestive tract administration in ordinary social life, and are not limited to foods, pharmaceuticals, The distinction of quasi-drugs, for example, includes general foods, health foods, health-care functional foods, quasi-drugs, pharmaceuticals, etc. that are taken orally in a wide range.

The types of the aforementioned foods are not particularly limited, and can be appropriately selected according to the purpose, for example, liquid foods, breads, biscuits, crackers and other sweets, processed aquatic products, processed meat products, noodles, miso and other seasonings , Processed vegetable products, beverages such as fruit juices, ice creams, ice fruits, health foods, etc. are preferred, and liquid foods and beverages are particularly preferred.

The amount of yeast extract containing a high amount of manganese in the aforementioned food is not particularly limited, and can be appropriately selected according to the purpose and purpose.

The aforementioned other ingredients are not particularly limited, and can be appropriately selected according to the purpose. For example, auxiliary materials or additives commonly used in the manufacture of food can be exemplified.

The aforementioned auxiliary raw materials or additives are not particularly limited, and can be appropriately selected according to the purpose, for example, glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn Corn syrup, lactose, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol , Glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, fatty acid sorbitan fatty acid esters (sorbitan fatty acid esters), gum arabic (arabic gum), carrageenan (carrageenan), casein (casein), gelatin ( gelatin), pectin (pectin), agar, vitamin B, nicotinic acid amide, calcium pantothenate, amino acids, calcium salts, colors, flavors, preservatives, etc.

The content of the aforementioned other ingredients is not particularly limited, and can be appropriately selected according to the purpose.

(Composition for lactic acid bacteria culture for food)

The composition for a lactic acid bacteria medium for food of the present invention contains the yeast extract containing a high amount of manganese of the present invention, and further contains other components as necessary.

The composition for a lactic acid bacteria culture medium for food may be composed only of the yeast extract containing a high amount of manganese, or may contain other components.

The aforementioned other components are not particularly limited, and can be appropriately selected according to the purpose. For example, the components contained in the lactic acid bacteria culture medium for food described below can be exemplified.

(Lactobacillus culture medium for food)

The lactic acid bacteria culture medium for food of the present invention includes the composition for lactic acid bacteria culture of food of the present invention, and further contains other components as necessary.

The aforementioned lactic acid bacteria culture medium for food is not particularly limited, and can be appropriately selected according to the purpose, for example, GYP medium, a medium for removing manganese sulfate tetrahydrate (MnSO ₄ ‧4H ₂ O) contained in the aforementioned GYP medium, etc. .

The aforementioned GYP medium is a basic medium commonly used for lactic acid bacteria, and its composition is shown below.

-Composition of GYP medium (pH value 6.8) (per 100 mL)-

The lactic acid bacteria culture medium for food is replaced with MnSO ₄ ‧4H ₂ O contained in the GYP medium by using the yeast extract containing high amounts of manganese. In addition, since the lactic acid bacteria culture gene for food contains the yeast extract containing a high amount of manganese, there is no precipitation of yeast cells in the medium, and from the viewpoint of not mixing with yeast when collecting lactic acid bacteria, it is Good use. In this way, manganese derived from natural products is used as the lactic acid bacteria culture gene for food, and it can also be safely used for the cultivation of lactic acid bacteria for food.

(Cultivation method of lactic acid bacteria for food)

The method for cultivating lactic acid bacteria for food of the present invention includes using the lactic acid bacteria medium for food of the present invention to cultivate lactic acid bacteria for food.

<Food lactic acid bacteria>

The aforementioned lactic acid bacteria for foods are not particularly limited as long as they are used for food applications, and various lactic acid bacteria can be exemplified by appropriate selection according to the purpose. Specific examples thereof include Lactobacillus , Leuconostoc , Peaiococcus , etc. Any species or strain contained in these genus can be suitably exemplified. Among these, Lactobacillus casei subsp.casei ( Lactobacillus casei subsp.casei ), Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus germ ( Lactobacillus plantarum ), Candida albicans enteric membrane subspecies ( Leuconostoc mesenteroides subsp. mesenteroides ), Pediococcus pentosaceus ( Pediococcus pentosaceus ) are preferred.

<Cultivation of lactic acid bacteria for food>

When the lactic acid bacteria for food are cultured using the lactic acid bacteria medium for food of the present invention, the lactic acid bacteria medium for food is prepared before cultivation, and autoclave sterilization is preferable.

The preparation of the lactic acid bacteria culture medium for food can be carried out according to an ordinary method. For example, in the case of using a medium in which MnSO ₄ ‧4H ₂ O contained in the GYP medium is removed, the composition of the GYP medium is prepared to remove MnSO ₄ ‧4H ₂ O It is preferable to add the aforementioned composition for lactic acid bacteria culture medium for food to the solution of composition.

At this time, the content in the food lactic acid bacteria medium for the food lactic acid bacteria medium composition is not particularly limited, and can be appropriately selected according to the purpose. The content of manganese (Mn) (manganese-converted content) becomes the same as the general The amount of the GYP medium that is approximately the same content is preferable, and it can also be a higher concentration amount than the GYP medium.

As for the autoclave sterilization conditions mentioned above, it can be carried out according to the usual method and is not particularly limited, and suitable conditions can be selected according to the purpose.

The inoculation amount of the aforementioned food lactic acid bacteria to the aforementioned food lactic acid bacteria medium is not particularly limited, and can be appropriately selected according to the purpose, but usually for wet cells, the characteristics, culture operability, and production efficiency of the cells From various aspects, it is preferably about 0.01% to 30% (mass / volume).

The cultivation of the aforementioned lactic acid bacteria for food can be carried out by shaking culture using a Sakaguchi flask, and the shaking conditions at this time are not particularly limited, but the amplitude of about 12 cm is preferably about 100 rpm to 200 rpm. If a large amount is used, it may be preferably carried out using a fermentor (Jar fermentor). The culture conditions in the fermentation tank at this time are not particularly limited, and can be appropriately determined.

The conditions for the aforementioned cultivation are not particularly limited, and can be appropriately selected according to the purpose, but For temperature, for example, about 28 ° C to 33 ° C, for time, for example, about 1 hour to 40 hours, for ventilation, for example, about 0vvm to 5vvm, for stirring speed, for example, about 100rpm to 700rpm good. The pH value of the aforementioned culture solution may not be adjusted. If the condition of the adjustment is about 4.0 to 8.0, it is preferably made at least 7.0 in the initial stage of culture, and adjusted to 7.0 to 8.0.

The aforementioned culture can be performed by standing culture.

In addition, pre-culture can be performed before the aforementioned culture.

Using the above-mentioned lactic acid bacteria culture medium for food of the present invention, the lactic acid bacteria for food obtained by the cultivation method of the present invention can be used directly after cultivation, but it can be preferably used after separation, washing, etc. Various foods.

The aforementioned foods are not particularly limited, and can be appropriately selected according to the purpose. For example, dairy products such as yogurt, bread, sweets, noodles, non-staple foods, and beverages can be cited.

[Example]

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 manganese by carboxylate-1)

To 5 g of dry matter-containing yeast powder containing high amounts of manganese (mineral yeast Mn2, manganese content: 18,980 mass ppm, manufactured by Oriental Yeast Industry Co., Ltd.), add 200 mM / L of each carboxylic acid shown in Table 50mL of sodium aqueous solution and stir, dilute and stir to 100mL. In addition, the amount of each carboxylate was 4.1 moles relative to 1 mole of manganese in the extracted yeast. As a control, water or 200 mmol / L sodium chloride (common salt) aqueous solution was used, and the same test as below was performed. Among them, the pH of each obtained suspension was measured with a pH meter MP230 (manufactured by METTLER TOREDO).

While stirring the aforementioned suspension with a stirrer, take 5 mL to the test tube and heat it in boiling water for 10 minute. This 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 its mass was measured.

The aforementioned extraction rate of manganese is to measure the manganese content in the yeast extract by ICP emission spectrometry (Optima2100DV, manufactured by PerkinElmer) using ICP emission spectrometry to calculate the proportion of manganese dissolved in the extract. The results are shown in Table 1 and Figure 1.

In addition, the extract was made into a dry powder, and the manganese content (mass%) in the dry powder was measured as follows. That is, dextrin was added to the extract after manganese extraction, the solid content was adjusted to 10% by mass, and it was dried using a spray dryer L-8 (manufactured by Okawahara Chemical Machinery Co., Ltd.), and ICP emission spectrometry was used. An analyzer (Optima2100DV, manufactured by PerkinElmer) was used to quantify manganese by ICP emission spectrometry. The results are shown in Table 1.

From the results in Table 1 and Figure 1, it is known that the manganese extraction rate and the manganese content in the extract are higher when the carboxylate is used, and an extract containing a high amount of manganese can be obtained.

(Example 2: Extraction of manganese by carboxylate salt-2)

To 5 g of dry matter-containing yeast powder containing high amount of manganese (mineral yeast Mn2, manganese content: 18,980 mass ppm, manufactured by Dongfang Yeast Industry Co., Ltd.), add 200 mM / L of each carboxyl shown in Table 2 Stir 10mL of an aqueous solution of sodium, adjust the pH value, dilute and stir to 20mL. The amount of each carboxylate salt is shown in Table 2 with respect to 1 mole of manganese in yeast. In addition, the adjustment of the aforementioned pH value is performed while measuring with a pH meter MP230 (manufactured by METTLER TOREDO).

While the aforementioned suspension was stirred by a stirrer, 5 mL was taken into a test tube and heated in boiling water for 10 minutes. This 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 its mass was measured.

The aforementioned extraction rate of manganese is to measure the manganese content in the yeast extract by ICP emission spectrometry (Optima2100DV, manufactured by PerkinElmer) by ICP emission spectrometry, and calculate the ratio of manganese extracted to the extract. The results are shown in Table 2 and Figure 2.

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

It can be seen from Table 2 and Figure 2 that the extraction rate of manganese and the manganese content in the extract also increase in the case of carboxylates using sodium acetate, sodium gluconate, and sodium tartrate.

(Test Example 3: Effect of pH on the extraction rate of manganese)

The powder of mineral yeast Mn2 (manufactured by Dongfang Yeast Industry Co., Ltd.) was suspended in 300 mL of water to make it into a 40% by mass cream. After heating the obtained cream in boiling water for 10 minutes, it was washed, and the precipitate was diluted and stirred to 300 mL. To 10 mL of the obtained cream, 10 mL of each aqueous solution (citrate buffer) described in Table 3 below containing at least one of citric acid and trisodium citrate was added and suspended. In addition, the concentration of the citric acid buffer is 200 millimoles / L in all liquids, and the pH of the citric acid buffer is adjusted by appropriately changing the ratio of the amounts of citric acid and trisodium citrate.

The supernatant (yeast extract) obtained by centrifugal separation was suspended 2 hours after being suspended in each citrate buffer solution, and the manganese extraction rate was measured in the same manner as in Test Example 1. In addition, the dried powder of the extract was obtained in the same manner as in Test Example 1, and the manganese content in the extract was measured. The results are shown in Table 3 and Figure 3 below.

It can be seen from Table 3 and FIG. 3 that although the pH of the solvent (carboxylic acid buffer) used for extraction is smaller, the extraction rate of manganese tends to be higher, but it shows 40 in the wide range of pH of the suspension. With a high manganese extraction rate of more than%, a yeast extract containing high amounts of manganese can be obtained. In addition, in the case of using only carboxylic acid, carboxylic acid and carboxylate, and only carboxylate, the solvent used for extraction also shows a high manganese extraction rate, and it can be seen that a high content Yeast extract of manganese.

(Test Example 4: Relationship between the amount of manganese contained in yeast, the total amount of carboxylic acid and carboxylate salt, and the extraction rate of manganese)

Using the mineral yeast Mn2 (manufactured by Oriental Yeast Industry Co., Ltd.) as a raw material, the relationship between the total amount of carboxylic acid and carboxylate salt and the extraction efficiency of manganese was tested. As the carboxylic acid contained in the extraction solvent, citric acid was used, and a citric acid buffer solution having the concentration shown in Table 4 below was prepared. The pH of the citric acid buffer is adjusted to 5.0 by appropriately changing the ratio of the amount of citric acid and trisodium citrate.

Except that each citric acid buffer solution having the concentration shown in Table 4 below was used, a yeast extract was obtained in the same manner as in Test Example 3 to measure the manganese extraction rate, and a dry powder of the extract was obtained in the same manner as in Test Example 1 to measure the dry powder Manganese content per mass. The results are shown in Table 4 and Figure 4 below. In addition, in Figure 4, "◆" represents the manganese extraction rate, and "■" represents the pH of the suspension.

[Table 4]

It can be seen from Table 4 and Figure 4 that the extraction rate of manganese depends on the molar ratio of manganese to carboxylic acid and its salt, the total amount of carboxylic acid and carboxylic acid salt, relative to 1 mole of manganese in the extracted yeast, is Above 1.0 mole, the extraction rate of manganese becomes a very high value above 65%.

(Test Example 5: Evaluation of solubility)

Dilute 1g of the yeast extract powder containing high amount of manganese obtained in Test Example 4-9 with water or apple juice (a beverage containing 10 vol% apple juice, manufactured by Asahi Beverage Co., Ltd.) to 100mL to prepare 1% (mass / volume) solution of yeast extract with high amount of manganese.

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

In addition, it was observed whether the above-mentioned solutions were centrifuged at 3000 rpm for 5 minutes for precipitation.

In addition, as a control, the same content of manganese was added to the mineral yeast Mn2 (manufactured by Dongfang Yeast Industry Co., Ltd .; no extraction was performed), and the turbidity measurement of the solution and the presence or absence of precipitation after centrifugation were similarly performed. Evaluation. The results are shown in Table 5, Figure 5A (aqueous solution before centrifugation), Figure 5B (aqueous solution after centrifugation), Figure 5C (drinked apple juice before centrifugation) and Figure 5D (placed after centrifugation) Apple juice drink).

The turbidity of the aqueous solution of Test Example 5-1 is significantly lower than the turbidity of the aqueous solution of Test Example 5-2. In addition, as seen from FIG. 5A, the aqueous solution of Test Example 5-1 is significantly clearer than the aqueous solution of Test Example 5-2 even when visually observed. In addition, as seen from FIG. 5B, after centrifuging the aqueous solution at 3,000 rpm for 5 minutes, no precipitate was confirmed in Test Example 5-1, which was a high-clarity solution, as compared to Test Example 5-2. Precipitate.

These results were also the same in Test Example 5-3 and Test Example 5-4, which used beverages containing apple juice instead of water.

Therefore, the yeast extract containing high amount of manganese of the present invention can be added to liquid foods or beverages due to its high solubility, and because it does not cause turbidity or discoloration, the appearance of added foods and the like will not be impaired Therefore, it can be seen that it can be used especially for refreshing beverages with high transparency.

(Test Example 6: Evaluation of odor and taste)

Prepare a powder of yeast extract containing a high amount of manganese obtained in Test Example 4-9 (hereinafter, referred to as "powder"), a 1% (mass / volume) aqueous solution of the aforementioned powder, and apple juice (10% by volume) Apple juice beverages, manufactured by Asahi Beverage Co., Ltd., are dissolved so that the powder is 1% (mass / volume) (hereinafter, referred to as "apple juice"), and the powder is adjusted to 1% (mass / mass) 14g of milk powder (Chirumiru, manufactured by Morinaga Dairy Co., Ltd.) is dissolved or suspended in 100mL of water to dissolve (hereinafter referred to as "milk"), and added to nutritional adjustment so that the aforementioned powder becomes 1% (mass / mass) Food (Meibalance (made by Meige), manufactured by Meiji Co., Ltd.) (hereinafter referred to as "liquid food").

<Evaluation method>

In the powder, the 1% aqueous solution of the powder, the apple juice, the milk, and the liquid food, the unique odor of yeast or yeast extract was evaluated by 6 reviewers ("extract odor", "metal odor" Taste, uncomfortable smell ") and taste (" extract taste "," metallic taste, strange taste, sour taste "). In addition, the smell of the yeast extract powder containing a high amount of manganese was evaluated.

In addition, as a control, the mineral yeast Mn2 (manufactured by Dongfang Yeast Industry Co., Ltd., which was not extracted) was evaluated in the same manner as the manganese content.

<< evaluation-1 >>

The powder, the 1% aqueous solution of the powder, and the apple juice are based on the evaluation of each evaluation item in the yeast extract containing high amounts of manganese as 3 (reference), based on the sample (mineral yeast Mn2), based on The benchmark is an average of 6-digit evaluation values. The results are shown in Table 6-1 to Table 6-3.

-Standard ("extracted odor", "metal odor, uncomfortable odor") evaluation criteria-

5: Very strong

4: Strong

3: Same

2: Weak

1: very weak

-Evaluation criteria of taste ("extract taste", "metallic taste, strange taste sour taste")-

5: Very strong

4: Strong

3: Same

2: Weak

1: very weak

<< Evaluation-2 >>

For the milk and the liquid food, the evaluation of each evaluation item without adding a sample is regarded as 3, and for each sample (yeast extract containing a high amount of manganese, and mineral yeast Mn2), the evaluation is based on the following 6 points The average of the values. The results are shown in Table 6-4 to Table 6-5.

-Standard ("extracted odor", "metal odor, uncomfortable odor") evaluation criteria-

5: Very strong

4: Strong

3: Same

2: Weak

1: very weak

-Evaluation criteria of taste ("extract taste", "metallic taste, strange taste, sour taste")-

5: Very strong

4: Strong

3: Same

2: Weak

1: very weak

From Table 6-1 to Table 6-5, Test Example 6-1 using a yeast extract containing a high amount of manganese, which is one aspect of the present invention described above, compared to Test Example 6 using a mineral yeast Mn2 6 2, can be reduced Less yeast extract odor. In addition, from the viewpoint of non-food odors of so-called metal odors and unpleasant odors, Test Example 6-1 and Test Example 6 using yeast extract containing a high amount of manganese as one aspect of the present invention described above -2 is superior. Therefore, the yeast extract containing high amounts of manganese of the present invention does not impair the flavor of added foods and the like.

(Test Example 7: Culture of lactic acid bacteria for food)

The following five types of lactic acid bacteria for food are cultured using the following four types of medium. That is, there are four types of culture media used: (1) GYP culture medium (see below for composition; sometimes referred to as "GYP" below), and (2) GYP culture medium not containing manganese (in the aforementioned GYP culture medium , Except for the absence of MnSO ₄ ‧4H ₂ O, the same composition as the GYP medium; hereinafter, sometimes referred to as “manganese-free GYP”), (3) GYP medium containing manganese-containing food yeast (in the aforementioned GYP The culture medium is the same composition as the GYP medium except for manganese-containing food yeast (manufactured by Oriental Yeast Industry Co., Ltd., mineral yeast Mn-F) except MnSO ₄ ‧4H ₂ O; hereinafter, it is sometimes referred to as "contains "Yeast of manganese"), (4) GYP medium containing yeast extract containing high amount of manganese (in the aforementioned GYP medium, powder containing yeast extract containing high amount of manganese obtained in Test Example 4-9 was substituted for MnSO ₄ ‧The composition other than 4H ₂ O is the same as that of the GYP medium; hereinafter, it is sometimes referred to as “yeast extract containing high amount of manganese”). In addition, the manganese sulfate (MnSO ₄ ) -derived manganese concentration in the aforementioned GYP medium is 2.5 mg / L, so manganese-containing food yeast is added to the aforementioned medium (3), and the test example 4-9 obtained The powder of yeast extract containing a high amount of manganese is added to the medium of (4) above so that the manganese content in both is substantially the same as the manganese content in the above (1) GYP medium.

Before inoculating these four kinds of culture media with lactic acid bacteria for food, after adjusting the pH value to 6.8, they were subjected to autoclave treatment (121 ° C, 15 minutes).

<Food lactic acid bacteria>

The strains used for cultivation are the following five types. Either one is a standard strain taken from the strain storage room (NRIC) of the Department of Applied Biological Sciences, Tokyo Agricultural University.

A) Lactobacillus casei subsp.casei (NRIC1042))

B) Lactobacillus brevis (NRIC1684))

C) Lactobacillus plantarum (NRIC1067))

D) Leuconostoc mesenteroides subsp.mesenteroides (NRIC1541)

E) Pediococcus pentosaceus (NRIC0099)

<Composition of GYP medium (pH value 6.8) (per 100 mL)>

The above five kinds of foods were inoculated with a platinum fungus (inoculation ring) in 5 mL of five GYP mediums with lactic acid bacteria, and incubated at 30 ° C for 48 hours (pre-culture-1). Five of the The total amount of the culture solution was added (inoculated) to 200 mL of GYP medium, and cultured at 30 ° C for 48 hours (pre-culture-2). After that, it was washed with physiological saline, and the five bacterial cell suspensions obtained by removing the medium components were inoculated into the aforementioned (1) GYP medium, the aforementioned (2) GYP medium not containing manganese, and the aforementioned (3) containing manganese. The GYP medium for food yeast and the aforementioned (4) GYP medium containing yeast extract containing a high amount of manganese are used for the present culture. The inoculation amount at this time is the amount of O.D. 660nm = 0.05. This culture is cultured at 30 ° C for standing still. In addition, continuous sampling was carried out during the cultivation to measure the turbidity and pH of O.D. 660 nm of the culture broth. In addition, the turbidity of O.D. 660 nm of the culture solution was measured using a spectrophotometer (U-1000 model manufactured by Hitachi Corporation), and the pH value was measured using a pH meter (MP230 manufactured by METTLER TOLEDO Corporation).

The OD660nm turbidity and pH measurement results and changes of all twenty kinds of culture solutions are shown in Figures 6A to 6J. In Figures 6A to 6J, "◆" means using the aforementioned (1) GYP medium (GYP), and "■" means using the aforementioned (2) GYP medium that does not contain manganese (manganese-free GYP) In the case of "," means the use of the aforementioned (3) GYP medium containing manganese-containing food yeast (manganese-containing yeast), and "●" means the use of the aforementioned (4) containing high-manganese In the case of GYP medium of yeast extract (yeast extract containing high amount of manganese). Fig. 6A shows the growth curve of the aforementioned A) Lactobacillus casei subsp. Casei (NRIC1042), and Fig. 6B shows the pH change curve corresponding to the growth curve of Fig. 6A. Fig. 6C shows the aforementioned B) Lactobacillus brevis (NRIC1684) proliferation curve, and Fig. 6D shows the pH change curve corresponding to the proliferation curve of Fig. 6C. Fig. 6E shows the aforementioned C) proliferation curve of Lactobacillus plantarum (NRIC1067), and Fig. 6F is a table corresponding to the pH change curve of the proliferation curve of Fig. 6E. Figure 6G shows the aforementioned D) the proliferation curve of Leuconostoc mesenteroides subsp. Mesenteroides subsp. Mesenteroides (NRIC1541), and Figure 6H shows the pH change curve corresponding to the proliferation curve of Figure 6G. Fig. 6I shows the above-mentioned E) growth curve of Pediococcus pentosaceus (NRIC0099), and Fig. 6J shows the pH value change curve corresponding to the growth curve of Fig. 6I.

From the results of FIGS. 6A to 6J, it is obvious that the GYP medium containing the powder of yeast extract containing a high amount of manganese obtained in Test Example 4-9 which is one aspect of the present invention is used (the aforementioned (4) of In the case of the culture medium), it was confirmed that various lactic acid bacteria can be propagated in the same manner as in the case of using the aforementioned (1) GYP medium and the aforementioned (3) GYP medium containing manganese-containing food yeast.

Furthermore, in the above (4) GYP medium containing a powder of yeast extract containing a high amount of manganese, the yeast extract containing the high amount of manganese does not cause precipitation of yeast cells in the medium, and recovery of lactic acid bacteria does not There is a mixture of yeast.

The aforementioned (4) GYP medium containing a powder of yeast extract containing a high amount of manganese does not use manganese that is not approved as a food additive, and the lactic acid bacteria for food obtained as a result of the culture is highly safe and suitable Used in various foods, etc.

[Possibility of industrial use]

The yeast extract containing a high amount of manganese of the present invention contains a high concentration of manganese derived from natural products, has excellent solubility in water, does not impair the appearance when added to food, and does not impair the flavor of the added food. Therefore, it can be used as an oral / oral nutritional composition and food material that can improve metabolic abnormalities such as dermatitis and bone metabolism caused by manganese deficiency. It can also be used as a lactic acid bacteria culture medium for food. Composition.

According to the method for producing a yeast extract containing a high amount of manganese of the present invention, a yeast extract containing a high amount of manganese can be efficiently produced from a yeast containing manganese with a high manganese extraction rate.

In addition, the composition for lactic acid bacteria medium for food of the present invention can be suitably used as a component of a lactic acid bacteria medium for food, and the lactic acid bacteria medium for food can be suitably used as a method for cultivating food lactic acid bacteria.

Claims (9)

A method for manufacturing a yeast extract containing a high amount of manganese, comprising: a hot water treatment step, the hot water treatment step is to suspend the yeast containing manganese in hot water at 60 ℃ ~ 120 ℃ to obtain the first suspension, the The solid component of the first suspension is separated from the liquid component to obtain a solid component; and an extraction step is performed in which the solid component obtained in the hot water treatment step is suspended in at least any one containing carboxylic acid and carboxylate A second suspension is obtained by solution, and the solid component and the liquid component of the second suspension are separated to obtain a liquid component containing manganese. The method for producing a yeast extract containing high amounts of manganese as described in item 1 of the patent application scope, wherein the carboxylic acid is a monobasic to ternary carboxylic acid and the carboxylate is a monobasic to ternary carboxylate. The manufacturing method of yeast extract containing high amount of manganese as described in item 1 of the patent application scope, wherein the pH value of the suspension in the extraction step is 8.0 or less. The method for producing yeast extract containing high amount of manganese as described in item 1 of the patent application scope, wherein the total amount of carboxylic acid and carboxylate is 0.5 mole or more relative to 1 mole of manganese in yeast. A yeast extract containing a high amount of manganese, which contains 0.2% by mass or more of manganese derived from yeast cells, a yeast extract containing a high amount of manganese, which contains a high amount of manganese as described in item 1 of the patent application The yeast extract is produced by a method of turbidity when 1 g of yeast extract containing a high amount of manganese is dissolved or dispersed in 100 mL of water, and the absorbance (OD660) at a wavelength of 660 nm is 0.1 or less. A food product comprising a yeast extract containing a high amount of manganese prepared by the manufacturing method of a yeast extract containing a high amount of manganese as described in item 1 of the patent scope, the yeast extract containing a high amount of manganese is a A yeast extract containing a high amount of manganese containing 0.2% by mass or more of manganese derived from yeast cells is a turbidity when 1 g of a yeast extract containing a high amount of manganese is dissolved or dispersed in 100 mL of water, and the absorbance is 660 nm ( OD660) is 0.1 or less. A composition for a lactic acid bacteria culture medium for food, which comprises a yeast extract containing a high amount of manganese prepared by the manufacturing method of a yeast extract containing a high amount of manganese as described in item 1 of the patent scope, which contains a high amount The yeast extract of manganese is a yeast extract containing a high amount of manganese containing 0.2% by mass or more of manganese derived from yeast cells, which is a turbidity when 1 g of yeast extract containing a high amount of manganese is dissolved or dispersed in 100 mL of water, The absorbance (OD660) at a wavelength of 660 nm is 0.1 or less. A lactic acid bacteria culture medium for food, which contains the yeast extract containing high amount of manganese prepared by the manufacturing method of yeast extract containing high amount of manganese as described in item 1 of the scope of patent application, the yeast containing high amount of manganese The extract is a yeast extract containing a high amount of manganese containing 0.2% by mass or more of manganese derived from yeast cells. It is a turbidity when 1 g of yeast extract containing a high amount of manganese is dissolved or dispersed in 100 mL of water, with a wavelength of 660 nm The absorbance (OD660) is 0.1 or less. A method for cultivating lactic acid bacteria for food, which uses a food lactic acid bacteria culture medium containing a food lactic acid bacteria culture medium for cultivating food lactic acid bacteria. The food lactic acid bacteria culture medium composition A yeast extract containing a high amount of manganese prepared by a method for producing a yeast extract containing a large amount of manganese, the yeast extract containing a high amount of manganese is a yeast containing a high amount of manganese containing 0.2% by mass or more of manganese from yeast cells The extract is a turbidity when 1 g of yeast extract containing a high amount of manganese is dissolved or dispersed in 100 mL of water, and the absorbance (OD660) at a wavelength of 660 nm is 0.1 or less.