WO2011074359A1 - Extrait de levure riche en arginine et procédé de production associé - Google Patents

Extrait de levure riche en arginine et procédé de production associé Download PDF

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WO2011074359A1
WO2011074359A1 PCT/JP2010/070110 JP2010070110W WO2011074359A1 WO 2011074359 A1 WO2011074359 A1 WO 2011074359A1 JP 2010070110 W JP2010070110 W JP 2010070110W WO 2011074359 A1 WO2011074359 A1 WO 2011074359A1
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Prior art keywords
arginine
yeast extract
yeast
food
mass
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PCT/JP2010/070110
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English (en)
Japanese (ja)
Inventor
陽平 藤田
正志 小笠原
秀紀 川崎
大介 宮内
利奈子 高野
絵美 佐々木
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キリン協和フーズ株式会社
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Priority to CN201080057266XA priority Critical patent/CN102656262A/zh
Priority to JP2011546041A priority patent/JP5875869B2/ja
Publication of WO2011074359A1 publication Critical patent/WO2011074359A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P13/00—Preparation of nitrogen-containing organic compounds
    • C12P13/04—Alpha- or beta- amino acids
    • C12P13/10—Citrulline; Arginine; Ornithine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a yeast extract composition containing arginine at a high concentration, a novel yeast used for the production of the yeast extract, and a method for producing the yeast extract composition.
  • the taste imparted by the seasoning is roughly divided into a taste that is felt within a short period of time, especially within 3 seconds after being put into the mouth, a content that is felt after the taste, and a finish that is felt after the taste, but the impact is important.
  • the enhancement of the taste is required.
  • Patent Document 1 International Publication No. 2006/104022
  • Patent Document 2 International JP 2006/062181 pamphlet
  • Patent Document 3 JP 2009-261253 A
  • yeast extract which is a seasoning material that does not contain harmful substances by-products or allergens and has excellent traceability, is useful, but it does not disturb the balance of the overall flavor of food. No yeast extract that can enhance the taste has been known so far.
  • arginine is used not only for functional foods utilizing its physiological function, but also as a color former for processed fish and meat products, a quality improver for processed meat products, and the like.
  • interest in natural products-derived arginine is also increasing in these applications (coloring agents for processed fish and meat products, quality improvers for processed meat products, etc.) (for example, patent documents). 4: JP-A-9-234058).
  • yeast extract One of the raw materials for manufacturing processed meat products is yeast extract, but yeast extract containing a high content of arginine is not known.
  • the inventors of the present invention cultivated yeast having arginine analog resistance and not growing on a medium containing arginine as a sole nitrogen source, but capable of growing on a medium containing ornithine as a sole nitrogen source, It has been found that a yeast extract composition containing arginine at a high concentration can be obtained by producing a yeast extract from the obtained culture. Furthermore, the present inventors have found that this yeast extract composition is excellent as a flavor improver for food and drink. The present invention is based on these findings.
  • an object of the present invention is to provide a yeast extract composition containing arginine at a high concentration, a novel yeast used for the production of the yeast extract, and a method for producing the yeast extract composition.
  • the further objective of this invention is to provide the flavor improvement agent and the flavor improvement method of food-drinks.
  • the yeast extract composition according to the present invention is a yeast extract composition comprising 5% by mass or more of arginine based on the total solid content.
  • the yeast according to the present invention belongs to the genus Saccharomyces which has arginine analog resistance and does not grow on a medium containing arginine as a sole nitrogen source, but has a property capable of growing on a medium containing ornithine as a sole nitrogen source. Yeast.
  • the method for producing a yeast extract composition according to the present invention is, for example, (a) resistant to arginine analog and does not grow in a medium containing arginine as the only nitrogen source, but in a medium containing ornithine as the only nitrogen source. (B) a step of separating yeast cells from the culture obtained by (a), and (c) self-digestion treatment and enzymatic degradation of the separated yeast cells. Comprising a process or a hot water extraction process.
  • the flavor improver according to the present invention comprises the yeast extract composition according to the present invention.
  • the flavor improving method according to the present invention comprises adding the yeast extract composition according to the present invention to a food or drink.
  • yeast extract composition by this invention can be used suitably for manufacture of food-drinks, for example, processed meat products. More specifically, according to the present invention, it is possible to improve the flavor of the food and drink without destroying the balance of the flavor of the food and drink, and in particular, it is possible to enhance the taste of the food and drink.
  • the yeast extract composition according to the present invention comprises 5% by mass or more of arginine based on the total solid content.
  • a yeast extract composition has an arginine content such as a yeast extract prepared by subjecting a culture obtained by culturing normal yeast to a treatment such as autolysis or enzymatic degradation, or a commercially available yeast extract.
  • the yeast extract composition according to the present invention comprises 5% by mass or more of arginine based on the total solid content, and contains arginine other than arginine derived from the yeast extract. Not supposed to be.
  • the yeast extract composition according to the present invention comprises 5% by mass or more of arginine based on the total solid content, and contains arginine other than arginine derived from the yeast extract. It is supposed to be.
  • the percentage (mass%) representing the arginine content is relative to the “total solid content”.
  • this “total solid content” means the total solid content of the yeast extract obtained by yeast culture.
  • the total solid content of the yeast extract can be quantified by drying the yeast extract at 105 ° C. for 4 hours or more, cooling it in a desiccator, and weighing the residue.
  • the arginine content can be measured by analyzing the yeast extract using an amino acid analyzer, liquid chromatography or the like.
  • the value of arginine content used for calculation of arginine content is the mass as free arginine.
  • a yeast having the ability to accumulate arginine at a high concentration in the cell does not grow on a medium containing arginine as a sole nitrogen source, but grows on a medium containing ornithine as a sole nitrogen source. It has the possible properties. Yeast having such properties has a reduced arginase activity or a lack of the same activity as that of normal yeast, and is preferable for accumulating high concentrations of arginine in the microbial cells. The arginase activity is preferably as low as possible.
  • it is 80% or less, preferably 60% or less, more preferably compared to a normal Saccharomyces cerevisiae (for example, ATCC20017 strain or Mikken 3353 strain). It is 30% or less, more preferably 10% or less, and most preferably 3% or less.
  • the yeast having the ability to accumulate arginine at a high concentration in the microbial cells has arginine analog resistance, and more preferably has arginine hydroxamate resistance.
  • Saccharomyces cerevisiae Saccharomyces cerevisiae
  • Saccharomyces Saccharomyces cerevisiae
  • Candida lipolytica Candida lipolytica
  • Candida Candida
  • Torulaspora del Burukki Torulaspora delbrueckii
  • yeast belonging to the genus Kluyveromyces thermo-tolerance Kluyveromyces thermo-tolerance
  • Kluyveromyces thermotolerans Kluyveromyces such as yeast belonging to the (Kluyveromyces)
  • Pichia Men bra Ne tumefaciens Piichia membranaefaciens
  • Pichia Pichia
  • the yeast is a yeast belonging to the genus Saccharomyces, more preferably Saccharomyces cerevisiae.
  • Yeast having the ability to accumulate arginine at a high concentration in the microbial cells can be obtained, for example, by the following continuous steps (I) to (VII).
  • Yeast Mutation Treatment Yeast is subjected to mutation treatment with ultraviolet irradiation, a mutagenic agent (for example, N-methyl-N′-nitro-N-nitrosoguanidine, ethylmethanesulfonic acid, etc.) and the like.
  • a mutagenic agent for example, N-methyl-N′-nitro-N-nitrosoguanidine, ethylmethanesulfonic acid, etc.
  • (III) Yeast culture The strain isolated in (II) above is planted in a medium consisting of molasses (amount corresponding to 3% as sugar), potassium dihydrogen phosphate 1.14 g / L, urea 0.45 g / L and water. Inoculate and incubate at 30 ° C for 24-48 hours.
  • Strains that have reduced or deficient arginase activity and are resistant to arginine analogs can be obtained from, for example, the above (see, for example, JP-A-52-143288) in a minimal medium containing arginine analogs (see, for example, JP-A-52-143288).
  • arginine analogs eg, arginine hydroxamate
  • Saccharomyces cerevisiae ARG2 strain was deposited as NITE BP-849 at the Patent Microorganism Depositary Center of the National Institute of Technology and Evaluation (2-5-8, Kazusa, Kisarazu, Chiba, Japan) on December 11, 2009 Has been.
  • the yeast culture used in the production of the yeast extract composition according to the present invention can be obtained by culturing the yeast obtained in the above step in a medium in which yeast can grow, such as a solid medium and a liquid medium.
  • the medium may be a synthetic medium or a natural medium as long as it is a normal nutrient medium containing carbon sources, inorganic salts, and other organic micronutrients such as amino acids and vitamins as necessary.
  • carbon source glucose, glycerol, mannitol, ethanol, n-paraffin and the like are used.
  • Organic acids such as lactic acid and citric acid can also be used alone or in combination with other carbon sources.
  • urea As the nitrogen source, urea, ammonia, ammonium sulfate, ammonium nitrate, ammonium chloride, ammonium phosphate, ammonium acetate and the like are used.
  • amino acids As organic micronutrients, amino acids, vitamins, fatty acids, nucleic acids, peptone, casamino acids, yeast extracts, soybean protein degradation products and the like containing these are used.
  • inorganic salts phosphates, magnesium salts, iron salts, zinc salts, calcium salts and the like are used.
  • Cultivation is performed at a culture temperature of 20 to 37 ° C. and a pH of 3 to 8, and aeration culture is performed as necessary.
  • the pH may be adjusted with an alkali such as calcium carbonate, aqueous ammonia, ammonia gas, or aqueous sodium hydroxide.
  • Arginine accumulates in the bacterial cells by culturing for about 10 hours to 4 days.
  • the cells grown on the solid medium may be used together with the solid medium as a culture, or the cells obtained by collecting the cells by a method such as scraping from the solid medium are cultured. You may use as a thing.
  • the culture solution When culturing using a liquid medium, the culture solution may be used as it is, or the cells are separated from the culture solution by solid-liquid separation such as centrifugation or filtration, and this is used as the culture. It may be used.
  • the yeast culture may be used as it is for the next treatment, or if necessary, a buffer solution such as water, an aqueous solution of an inorganic salt such as sodium chloride, potassium chloride or calcium chloride, a phosphate buffer or a citrate buffer.
  • a buffer solution such as water, an aqueous solution of an inorganic salt such as sodium chloride, potassium chloride or calcium chloride, a phosphate buffer or a citrate buffer.
  • the suspension may be used for the next treatment as a yeast culture.
  • the yeast extract composition As a method of self-digesting the yeast culture, a method of heating the yeast culture at 35 to 50 ° C. for 6 to 72 hours can be mentioned.
  • the treated product may be used as it is as a yeast extract composition according to the present invention, or a solid-liquid separation operation such as centrifugation or filtration is performed to remove insoluble solids according to the present invention. It is good also as a yeast extract composition.
  • Examples of a method for enzymatically decomposing yeast culture in the production of yeast extract composition include a method in which protease, amylase, cell wall lytic enzyme, deaminase, nuclease, etc. are added to the yeast culture and subjected to an enzymatic reaction. Enzymes may be used alone or in combination. For example, the enzyme is added to a yeast culture so that the final concentration is 0.01 to 5% by mass, preferably 0.1 to 3% by mass.
  • the temperature, pH, and reaction time of the enzyme reaction vary depending on each enzyme, but it is preferable to carry out the reaction at the optimum temperature and pH of each enzyme.
  • the resulting processed product may be used as it is as the yeast extract composition according to the present invention, or the solid extract obtained by performing solid-liquid separation operations such as centrifugation and filtration to remove insoluble solids. It is good also as a composition.
  • the yeast extract composition can also be produced by hot water extraction of a yeast culture according to the method described in (IV) above.
  • the solid content and arginine content in the yeast extract can be quantified according to the methods described in (V) and (VI) above, respectively. Moreover, about the existing yeast extract, after suspending a yeast extract in water etc. as needed, it can quantify by performing operation of (V) and (VI).
  • the arginine to be added may be any of L-form, D-form, and a mixture of L-form and D-form, preferably L-form. It is assumed to be a body.
  • the arginine to be added may be a salt such as an acid addition salt, a metal salt, an ammonium salt, an organic amine addition salt, or an amino acid addition salt.
  • Acid addition salts include inorganic acid salts such as hydrochloride, sulfate, nitrate and phosphate, and acetate, maleate, fumarate, citrate, malate, lactate, ⁇ -ketoglutaric acid Organic salts such as salts, gluconates and caprylates can be mentioned.
  • metal salt examples include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as magnesium salt and calcium salt, aluminum salt and zinc salt.
  • ammonium salts include salts formed with ammonium, tetramethylammonium and the like.
  • amino acid addition salts include salts formed with glycine, phenylalanine, lysine, aspartic acid, glutamic acid and the like.
  • the yeast extract composition according to the present invention may be produced as a concentrate or a dried product by subjecting it to a concentration treatment such as heat concentration or vacuum concentration, or a drying treatment such as heat drying or freeze-drying, if necessary.
  • the yeast extract composition according to the present invention can be used during the production of food and drink or during eating, as in the case of a normal yeast extract, and can provide effects such as improved texture and flavor.
  • the addition of the yeast extract composition according to the present invention improves the flavor of food and drink, and in particular enhances the taste of food and drink. Therefore, according to this invention, the flavor improving agent which comprises the yeast extract composition by this invention is provided. Furthermore, according to this invention, the method of improving the flavor of food / beverage products and the method of manufacturing food / beverage products with improved flavor are provided, These methods add the yeast extract composition by this invention to food / beverage products. Comprising doing.
  • the yeast extract and arginine are separately fed and consumed in place of such a composition. You may add to. Therefore, according to this invention, the method of improving the flavor of food / beverage products and the method of manufacturing the food / beverage products with improved flavor are provided, These methods add yeast extract and arginine to food / beverage products.
  • the total of the mass of arginine in the yeast extract and the mass of arginine added is 5% by mass or more based on the total solid content of the yeast extract.
  • additives that can be used for food may be added to the food or drink as necessary, and the flavor improver according to the present invention contains such an additive.
  • Other additives that can be used in such foods include inorganic salts such as sodium chloride and potassium chloride, amino acids such as sodium glutamate, glycine and alanine, nucleic acids such as sodium inosinate and sodium guanylate, sucrose, glucose , Sugar such as lactose, soy sauce, miso, animal meat extract, poultry extract, seafood extract, natural seasonings such as protein hydrolysates, spices such as spices and herbs, excipients such as water, dextrin, various starches, etc. Is mentioned.
  • processed meat such as ham and sausage
  • general food and drink such as ramen, noodle soup, consomme soup, egg soup, curry, white stew and hamburger can be listed.
  • Example 1 Production of yeast mutant and production of yeast extract composition using the same (1) Preparation of Yeast Mutant Saccharomyces cerevisiae ATCC20017 strain obtained by conferring arginine hydroxamate resistance to Saccharomyces cerevisiae Microfabrication 3533 strain in 5 ml of YPD medium (glucose 2%, yeast A medium containing 1% extract and 2% polypeptone) was inoculated with 1 platinum ear and cultured with shaking at 30 ° C. for 24 hours.
  • YPD medium glucose 2%, yeast A medium containing 1% extract and 2% polypeptone
  • 0.1 ml of the obtained culture solution was inoculated into 100 ml of YPD medium in an Erlenmeyer flask and cultured with shaking at 30 ° C. for 12 hours. After collection, the cells are washed twice with sterile water and suspended in 0.067 mol / l potassium phosphate solution so that OD (Optical Density) 660 nm is 1.0 (about 1 ⁇ 10 7 cells / ml). did.
  • This suspension was dispensed into a plastic petri dish and irradiated with ultraviolet rays for 45 to 60 seconds while stirring. After UV irradiation, 0.1 ml of the cell suspension was inoculated into 5 ml of YPD medium and cultured at 30 ° C. for 12 to 36 hours.
  • Kikuken 3353 and ARG2 were inoculated with 1 platinum ear in 5 ml of YPD medium (medium containing 2% glucose, 1% yeast extract and 2% polypeptone). The culture was shaken at 24 ° C. for 24 hours.
  • the obtained culture solution (total amount) is inoculated into 300 ml of a medium containing molasses (amount containing 3% as sugar), 0.34 g of potassium phosphate, 0.13 g of urea and 1 drop of antifoaming agent, and 30 ° C. And cultured for 63 hours with shaking. During the culture, 0.9 g of glucose and 0.3 g of monopotassium phosphate were added 21 hours after the start of the culture.
  • the obtained culture broth was collected by centrifugation, distilled water equivalent to the wet cell mass was added and mixed well, and then subjected to autoclaving at 90 ° C. for 30 minutes.
  • the yeast extract was subjected to an amino acid analyzer (AminoTacminoJLC-500 / V; manufactured by JEOL Ltd.) to quantify the arginine content.
  • the yeast extract obtained using the ARG2 strain lacking arginase and resistant to arginine analogs contained arginine at a high concentration.
  • Example 2 Manufacture of processed meat products containing yeast extract composition
  • the materials listed in Table 2 were mixed for 1 minute with a food cutter and placed in a plastic bag. After refrigerated overnight, it was packed in an artificial casing with one side tied, and the other side was closed with a thread. Sausage was obtained by using a steam convection and burning at a central temperature of 72 ° C and an external temperature of 75 ° C for 20 minutes. The sausage was cooled and stored frozen for 1 week.
  • a yeast extract was prepared according to the method described in Example 1 using Dia Yeast YST, which is a commercial baker's yeast, and the arginine content (per solid content) was measured to be 2.3%. This yeast extract (using YST) was used for the test.
  • the sausage (test section 3) containing the yeast extract of the present invention obtained using a yeast that highly accumulates arginine has a succulent feeling, weak meat odor, and no yeast extract is added. Compared with test section 1 and 2 which added control and another yeast extract, it had the remarkably favorable food texture and aroma.
  • Example 3 Manufacture of hamburger with yeast extract composition The raw materials were mixed according to the formulation shown in Table 4 to make a hamburger.
  • the amount of arginine added in Test Zone 1 was the same as the arginine content (6.3%) in the yeast extract (ARG2 strain used) in Test Zone 3.
  • the yeast extract L used in the test group 2 is derived from baker's yeast similar to the ARG2 strain, and is a general-purpose low-salt yeast extract (manufactured by Kirin Kyowa Foods, arginine content 1.2%).
  • the hamburger obtained by adding yeast extract is superior to other hamburgers in any of umami, thickness of taste, juiciness, and spread of taste. It was the most preferred hamburger because the meat odor was also suppressed.
  • Example 4 Production of yeast extract using ARG2 strain (2)
  • a yeast extract is separately prepared from Microtechnical Research Co., Ltd. 3533 strain and ARG2 strain, and the solid content of yeast extract (Microtechnical Research Co., Ltd. 3533 strain) and yeast extract (using ARG2 strain) is contained. Quantity and arginine content were quantified. This yeast extract was used for the following tests.
  • Table 6 shows the value of arginine content / total solid content ⁇ 100.
  • Example 5 Production of white sauce To 100 g of commercially available white sauce, natural arginine (manufactured by Kyowa Hakko Bio), yeast extract L (manufactured by Kirin Kyowa Foods: arginine content 1.2%) and prepared in Example 4 Each yeast extract (using ARG2 strain) was added in the amounts shown in Table 7. In test group 1 and test group 3, the arginine concentration was adjusted to be the same.
  • Yeast extract L used here is a commonly used low-salt yeast extract, and since the origin of the yeast is the same baker's yeast as ARG2 extract, it was used as a comparative control.
  • Example 6 Production of Mentsuyu Mentsuyu
  • Mentsuyu was prepared using concentrated soy sauce, sugar, brewed seasoning, bonito extract, kelp extract, water and the like.
  • natural product-derived arginine manufactured by Kyowa Hakko Bio
  • yeast extract L manufactured by Kirin Kyowa Foods Co., Ltd .: arginine content 1.2% by mass
  • yeast extract prepared in Example 4 using ARG2 strain
  • arginine and Yeast extract L was added in the amounts shown in Table 8 respectively.
  • test group 1 test group 3 and test group 4 the arginine concentrations were adjusted to be the same.
  • noodle soups For each of these noodle soups, a sensory evaluation of the felt salty taste, the strength of the taste, the strength of the umami, and the thickness of the taste was performed by five trained panelists. In each evaluation item, the evaluation was performed by a 7-point scoring method in which the lowest evaluation was 1 point, the highest evaluation was 7 points, and the noodle soup (control) was 3 points. The results are shown in Table 8.
  • Example 7 Production of ramen soup
  • Ramen soup was prepared using thick soy sauce, gara extract, bonito extract, brewing seasoning, umami seasoning, spice, water and the like.
  • the yeast extract (using ARG2 strain) prepared in Example 4 was added in the amount shown in Table 9.
  • test group 1 As shown in Table 9, even in ramen soup, when a yeast extract containing 5% by mass or more of arginine in the total solid content was added (test group 1), there was a significant effect of enhancing the taste compared to the control group. Admitted.
  • Example 8 Production of white sauce (2)
  • White sauce was produced in the same manner as in Example 5, except that the commercially available yeast extracts A to C shown in Table 10 were added.
  • yeast extract A is a high nucleic acid yeast extract (nucleic acid content of about 20%)
  • yeast extract B is a high glutathione yeast extract (content 8% or more)
  • yeast extract C is a high glutamic acid-containing yeast extract (content 9% or more). is there.

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Abstract

L'invention concerne une composition d'extrait de levure contenant de l'arginine dans une quantité de 5% en masse ou supérieure, par rapport à la teneur en matière solide totale. La composition selon l'invention peut être produite de façon appropriée au moyen d'un champignon de levure Saccharomyces présentant une résistance analogue à l'arginine, ne peut pas être cultivée dans un milieu de culture contenant de l'arginine comme unique source d'azote et peut être cultivée dans un milieu de culture contenant de l'ornithine comme unique source d'azote. Cette composition d'extrait de levure peut servir d'agent exhausteur de goût dans des produits alimentaires et des boissons.
PCT/JP2010/070110 2009-12-17 2010-11-11 Extrait de levure riche en arginine et procédé de production associé WO2011074359A1 (fr)

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CN201080057266XA CN102656262A (zh) 2009-12-17 2010-11-11 富含精氨酸的酵母提取物及其制造方法
JP2011546041A JP5875869B2 (ja) 2009-12-17 2010-11-11 アルギニン高含有酵母エキスおよびその製造方法

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Cited By (4)

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JP2014100118A (ja) * 2012-11-22 2014-06-05 Itoham Foods Inc 家畜の肝臓酵素分解物を含有する食肉加工食品及びその製造方法
JP2015065858A (ja) * 2013-09-27 2015-04-13 Ｍｃフードスペシャリティーズ株式会社 酵母エキス
WO2022085750A1 (fr) * 2020-10-22 2022-04-28 味の素株式会社 Procédé d'amélioration de la salinité des aliments

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JP2014100118A (ja) * 2012-11-22 2014-06-05 Itoham Foods Inc 家畜の肝臓酵素分解物を含有する食肉加工食品及びその製造方法
JP2015065858A (ja) * 2013-09-27 2015-04-13 Ｍｃフードスペシャリティーズ株式会社 酵母エキス
WO2022085750A1 (fr) * 2020-10-22 2022-04-28 味の素株式会社 Procédé d'amélioration de la salinité des aliments

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