WO2013146465A1 - Extrait de levure ayant une teneur élevée en cuivre, procédé de fabrication de celui-ci et agent pour maintenir et restaurer la couleur verte d'aliments et de légumes - Google Patents

Extrait de levure ayant une teneur élevée en cuivre, procédé de fabrication de celui-ci et agent pour maintenir et restaurer la couleur verte d'aliments et de légumes Download PDF

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WO2013146465A1
WO2013146465A1 PCT/JP2013/057806 JP2013057806W WO2013146465A1 WO 2013146465 A1 WO2013146465 A1 WO 2013146465A1 JP 2013057806 W JP2013057806 W JP 2013057806W WO 2013146465 A1 WO2013146465 A1 WO 2013146465A1
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Prior art keywords
copper
yeast extract
yeast
carboxylic acid
rich
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PCT/JP2013/057806
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English (en)
Japanese (ja)
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理恵 小土井
貴康 高橋
裕美 浦崎
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オリエンタル酵母工業株式会社
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Priority to SG11201405998TA priority Critical patent/SG11201405998TA/en
Priority to CN201380016213.7A priority patent/CN104219967B/zh
Priority to KR1020147029505A priority patent/KR102050726B1/ko
Priority to JP2014507751A priority patent/JP6114743B2/ja
Publication of WO2013146465A1 publication Critical patent/WO2013146465A1/fr

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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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
    • A23L33/145—Extracts
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/062—Ascomycota
    • A61K36/064—Saccharomycetales, e.g. baker's yeast
    • 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 contains a natural product-derived copper at a high concentration, is excellent in solubility in water, and can be used to improve anemia due to copper deficiency, an oral tube feeding composition such as a liquid food that can improve heart disease, food materials, etc.
  • an oral tube feeding composition such as a liquid food that can improve heart disease, food materials, etc.
  • a copper high-content yeast extract suitable as the above a method for producing the same, a food containing the copper high-content yeast extract, and a vegetable green preservation / restoration agent.
  • Non-Patent Document 1 Korean Patent Document 1
  • yeast has long been used as a food material by humans.
  • brewer's yeast has been used as a source of dietary fiber, vitamins and minerals.
  • a yeast in which copper has been taken into cells or an extract thereof can be used as a safe food material reinforced with copper.
  • the unique odor such as yeast odor and the unique taste such as yeast taste have not been sufficiently reduced, so that they are not sufficiently satisfactory for food use.
  • conventional copper-containing yeast is not soluble in water, there is a problem that dust or precipitation occurs when it is added to food, and it cannot be used particularly as a soft drink.
  • metals such as copper can be considered to restore the green coloration of plants, but it has not been known that copper can maintain a green coloration for a long time. Maintaining the green color of vegetables is related to the shelf life of food and processed products, particularly in the food processing industry, and it is required to maintain the green color of vegetables for a long period of time.
  • no safe metal-containing material that can be added to foods has been known so far, and green preservation of vegetables over a long period of time has not yet been achieved.
  • the unique odor such as yeast odor and the unique taste such as yeast taste are sufficiently reduced, the copper-rich yeast extract suitable as a safe food material, its efficient production method, and the The development of a green food-restoring agent for foods such as liquid foods and beverages using a copper-rich yeast extract and vegetables having a long-term green-retaining effect is desired.
  • Japanese food intake standards 2010 version Ministry of Health, Labor and Welfare
  • Japanese food intake standards study report, Daiichi Publishing Co., Ltd., p. 231-p. 233, Appendix XLIX (2010) Hiroshi Sugimoto “Transition of Yeast Extract Production Method (I)-From the Trend of Domestic Patent Applications” New Food Industry 1994, Vol. 36, No. 10, p. 41-48
  • the present invention responds to such a request, breaks the current situation, solves the above-described problems, and achieves the following objects. That is, the present invention contains a natural product-derived copper at a high concentration, is excellent in solubility in water, does not impair the appearance when added to foods, etc., and is an oral tube feeding composition such as liquid food and beverage , A copper-rich yeast extract that is suitable as a food material and the like, and that does not impair the flavor of the added food, and a method for producing the same, as well as food, and green preservation of vegetables having a long-term green preservation effect The purpose is to provide an agent.
  • Means for solving the problems are as follows. That is, ⁇ 1> including an extraction step of suspending a yeast containing copper in a solution containing at least one of a carboxylic acid and a carboxylate and separating a solid component and a liquid component of the obtained suspension. It is the manufacturing method of the copper high content yeast extract characterized. ⁇ 2> The method for producing a copper-rich yeast extract according to ⁇ 1>, wherein the carboxylic acid is a divalent or higher carboxylic acid and the carboxylate is a divalent or higher carboxylate.
  • ⁇ 3> Production of a copper-rich yeast extract according to any one of ⁇ 1> to ⁇ 2>, wherein the carboxylic acid is a trivalent carboxylic acid, and the carboxylate is a trivalent carboxylate.
  • the total amount of ⁇ 5> carboxylic acid and carboxylate is 2 mol or more with respect to 1 mol of copper in yeast,
  • ⁇ 6> The above-mentioned ⁇ 1> including a hydrothermal treatment step of suspending yeast in hot water at 60 ° C. to 120 ° C. and separating a solid component and a liquid component of the obtained suspension before the extraction step.
  • the method for producing a copper-rich yeast extract To ⁇ 5>, the method for producing a copper-rich yeast extract.
  • ⁇ 7> The method for producing a copper-rich yeast extract according to ⁇ 6>, wherein a phosphate is added to the hot water in the hot water treatment step.
  • ⁇ 8> The method for producing a zinc-rich yeast extract according to any one of ⁇ 1> to ⁇ 7>, wherein the solid component and the liquid component of the suspension in the extraction step are separated by filtration.
  • ⁇ 9> The method for producing a yeast-rich yeast extract according to any one of ⁇ 6> to ⁇ 8>, wherein the solid component and the liquid component of the suspension in the hydrothermal treatment step are separated by filtration.
  • OD 660 absorbance
  • the edible yeast is Saccharomyces cerevisiae .
  • ⁇ 15> The copper-rich yeast extract according to any one of ⁇ 10> to ⁇ 14>, which is used by being added to food.
  • ⁇ 16> The high copper content yeast extract according to ⁇ 13>, wherein the food is any of a liquid food and a soft drink.
  • a food comprising the copper-rich yeast extract according to any one of ⁇ 10> to ⁇ 16>.
  • ⁇ 18> A vegetable green retention / restoration agent comprising the copper-rich yeast extract according to any one of ⁇ 10> to ⁇ 14>.
  • the above-mentioned problems in the prior art can be solved, high-contained copper derived from natural products, excellent solubility in water, and without adding any loss to the appearance when added to foods, liquid food Suitable for oral tube feeding compositions such as beverages, food materials, etc., and also does not impair the flavor or the like of the added food, yeast-rich yeast extract and method for producing the same, food, and long-term A green color retention / restoration agent for vegetables having a green color retention effect can be provided.
  • FIG. 1 is a graph showing the copper elution rates of pure water, sodium chloride, and carboxylates in Example 1 and Comparative Example 1.
  • FIG. 2 is a graph showing the effect of carboxylic acid or carboxylate on the copper elution rate in Example 2.
  • FIG. 3 is a graph showing the influence of the pH of the suspension on the copper elution rate in Example 3.
  • FIG. 4 is a graph showing the relationship between the concentration of the carboxylic acid buffer and the copper elution rate in Example 4 and Comparative Example 2.
  • FIG. 5 is a graph showing the relationship between elution time and copper elution rate in Example 5.
  • FIG. 6A is an example of a photograph showing the solubility in water of a copper-rich yeast extract and the like in Example 6-1, Comparative Example 3-1, and Comparative Example 3-2.
  • FIG. 6B is a photograph after the aqueous solution of FIG. 6A is centrifuged at 3,000 rpm for 5 minutes.
  • FIG. 6C is an example of a photograph showing the solubility of a high copper content yeast extract or the like in apple juice solution in Example 6-2, Comparative Example 3-3, and Comparative Example 3-4.
  • FIG. 6D is a photograph after the apple juice solution of FIG. 6C is centrifuged at 3,000 rpm for 5 minutes.
  • FIG. 7A is a photograph showing the test results of Example 8-1.
  • FIG. 7A is a photograph showing the test results of Example 8-1.
  • FIG. 7B is a photograph showing the test results of Example 8-2.
  • FIG. 7C is a photograph showing the test results of Example 8-3.
  • FIG. 7D is a photograph showing the test results of Example 8-4.
  • FIG. 7E is a photograph showing the test results of Example 8-5.
  • the method for producing a copper-rich yeast extract 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.
  • the extraction step is a step of suspending a yeast containing copper in a solution containing at least one of a carboxylic acid and a carboxylate salt, and separating a solid component and a liquid component of the obtained suspension.
  • a liquid component (extract) containing a high amount of copper can be obtained.
  • the amount of the yeast extract containing a high copper content is used as a copper-enriched food material or the like. From the viewpoint of production, it is preferably 0.01% by mass to 2% by mass and more preferably 0.5% by mass to 2% by mass per dry cell mass.
  • the copper content refers to the copper content in the yeast cells.
  • the copper content is preferably kept high even after washing. Even if such yeast is washed, the copper is not removed and remains inside the microbial cells, so it is copper derived from the microbial cells and is highly safe, reducing the odor and taste peculiar to yeast.
  • the hot water treatment washing
  • the flavor or the like of the added food is not impaired, and since the copper is contained in a high concentration, it is suitable as a food material or the like.
  • the copper content in the said yeast can be measured by a well-known method, for example, can be measured by an atomic absorption method.
  • the yeast containing copper may be prepared by adding copper to the culture medium and culturing the yeast so that copper is taken into the yeast cells, or a commercially available product may be used.
  • a commercial item mineral yeast Cu1, yeast mineral copper (above, Oriental Yeast Co., Ltd. product) etc. are mentioned, for example.
  • the amount of copper added to the culture solution is not particularly limited and can be appropriately selected according to the purpose. However, the copper utilization rate (copper cell uptake rate) and sugar yield (growth rate) It is preferable to achieve both at a good level.
  • the type of copper to be added, the type of culture medium, the culture conditions, etc. are not particularly limited and can be appropriately selected according to the purpose.
  • the yeast containing copper may be further crushed. Even when the yeast is a crushed material, the higher the copper content, the better.
  • the copper content per dry cell mass in the precipitate fraction obtained by washing the crushed material with water or the like is dried in the microbial cells before crushing. 70 mass% or more of copper content per microbial cell mass is preferable, 80 mass% or more is more preferable, and 90 mass% or more is especially preferable.
  • the crushing method is not particularly limited and may be appropriately selected depending on the purpose.
  • physical crushing treatment or chemical crushing treatment may be used.
  • a preferable example is a method using a dynomill in which 50% by volume of 0.5 mm diameter beads are filled in a cylinder.
  • the embodiment of the yeast containing copper is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include a wet cell form and a powder form.
  • the yeast may further contain other mineral components, and the mineral components are not particularly limited and can be appropriately selected according to the purpose.
  • the mineral components are not particularly limited and can be appropriately selected according to the purpose.
  • iron, magnesium, manganese, Zinc etc. are mentioned.
  • These mineral components may be contained singly or in combination of two or more in yeast, and the concentration contained is different according to the purpose and is generally defined. In general, high concentrations are preferred.
  • the yeast is particularly preferably an edible yeast when the extract is used as a food material or the like.
  • an edible yeast There is no restriction
  • the strain of the edible yeast is not particularly limited and may be appropriately selected depending on the purpose, for example, Saccharomyces (Saccharomyces) genus Torulopsis (Torulopsis) genus Mikotorura (Mycotorula) genus Torulaspora (Torulaspora) genus, Candida (Candida) genus Rhodotorula (Rhodotorula) genus Pichia (Pichia) sp, and the like.
  • strains of the edible yeast 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 , Sacchar omycopsis fibrigera , Saccharomyces lipolytica , Rhodotorula rubra , Pichia farinosa and the like.
  • Saccharomyces cerevisiae and Saccharomyces carlsbergensis are preferable, and Saccharomyces cerevisiae is particularly preferable.
  • carboxylic acid and carboxylate salt >> There is no restriction
  • Examples of the monovalent carboxylic acid include formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pyruvic acid, and gluconic acid.
  • Examples of the divalent carboxylic acid include oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, maleic acid, tartaric acid, oxaloacetic acid, ⁇ -ketoglutaric acid, and the like.
  • Examples of the trivalent carboxylic acid include citric acid, isocitric acid, aconitic acid, and oxalosuccinic acid. Among these, from the viewpoint of food addition and copper elution rate, citric acid, succinic acid, and tartaric acid are preferable, and citric acid is more preferable. These may be used individually by 1 type and may use 2 or more types together.
  • a monovalent carboxylate or a bivalent or more polyvalent carboxylate may be sufficient, From a viewpoint of the extraction efficiency of copper Therefore, a divalent or higher carboxylate is preferable, and a trivalent or higher carboxylate is more preferable in terms of better copper extraction efficiency.
  • these carboxylates include salts of specific examples of the above carboxylic acids. Among these, citrate, succinate and tartrate are preferable, and citrate is more preferable. These may be used individually by 1 type and may use 2 or more types together.
  • alkali metal salts such as sodium and potassium
  • alkaline earth metal salts such as magnesium and calcium, etc.
  • alkali metal salts such as sodium and potassium
  • alkaline earth metal salts such as magnesium and calcium, etc.
  • These may be used individually by 1 type and may use 2 or more types together.
  • Either one or both of the carboxylic acid and the carboxylate may be used.
  • the total amount of carboxylic acid and carboxylate is 2 with respect to 1 mol of copper in yeast. It is preferably at least mol, and more preferably at least 10 mol from the viewpoint of copper extraction efficiency. If the total amount is less than 2 mol, the elution rate of copper may deteriorate.
  • the solvent used in the solution containing at least one of the carboxylic acid and the carboxylic acid salt (hereinafter also referred to as “carboxylic acid buffer”) is not particularly limited and may be appropriately selected depending on the purpose. It is usually water, and may be a mixed solution of the water and an organic solvent such as alcohol. There is no restriction
  • the pH of the carboxylate buffer solution is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 1.5 to 9, and 3.5 to 8.5 from the viewpoint of copper extraction efficiency. Is more preferable.
  • the pH can be adjusted by changing the quantitative ratio of the carboxylic acid and the carboxylate.
  • the pH of the suspension in the extraction step is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 2.0 to 10.0, and 4.0 from the viewpoint of copper extraction efficiency. ⁇ 7.0 is more preferred.
  • the suspension temperature in the extraction step is not particularly limited and can be appropriately selected depending on the purpose.
  • the copper elution rate in the extraction step (hereinafter also referred to as “extraction rate”) is not particularly limited and can be appropriately selected according to the purpose, but is preferably as high as possible, preferably 20% or more, 30% or more is more preferable, and 60% or more is particularly preferable.
  • the said copper elution rate can be calculated
  • required by a following formula. Copper elution rate (%) ⁇ total copper (mass) in extract / total copper (mass) contained in yeast used for extraction ⁇ ⁇ 100
  • Suspension There is no restriction
  • the shaking conditions are not particularly limited and can be appropriately selected depending on the purpose.
  • the method for separating the solid component and the liquid component of the suspension is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include separation by filtration and separation by centrifugation.
  • a well-known filtration apparatus can be selected suitably, for example, a filter press, a line filter, etc. can be used. These may be used in combination.
  • a well-known centrifuge can be selected suitably and can be performed.
  • the centrifugation conditions are not particularly limited and can be appropriately selected according to the amount of the suspension. For example, when the amount of the suspension is 5 mL, it is 3,000 rpm for 5 minutes. It can be mentioned as a condition.
  • carboxylic acid remains in the copper-containing yeast extract as a trace of extraction with the carboxylic acid buffer, whether or not the extraction with the carboxylic acid buffer has been performed depends on the carboxylic acid in the copper-containing yeast extract.
  • the 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.
  • Examples thereof include a hydrothermal treatment step, a drying step, a concentration step, and a dilution step. .
  • Hot water treatment process Before the extraction step, the yeast containing copper is suspended in hot water at 60 ° C. to 120 ° C., and a solid component and a liquid component of the obtained suspension are separated. It is a process.
  • the smell and taste peculiar to yeast yeast odor, yeast taste
  • the obtained copper-rich yeast extract is used for foods, etc. It is preferable in that it does not impair the flavor of food and the like when added to.
  • the temperature of hot water is not particularly limited and may be appropriately selected depending on the intended purpose. The higher the temperature, the higher the effect of reducing yeast odor and yeast taste, and 80 to 120 ° C. is more preferable, 95 ° C. More preferably, ⁇ 120 ° C.
  • separating the solid component and liquid component of the obtained suspension The method similar to the extraction process mentioned above is mentioned.
  • the hot water treatment step in order to reduce the smell and taste peculiar to yeast, it is preferable to add to the hot water an extraction accelerator that promotes the extraction (removal) of the yeast odor and yeast taste.
  • the extraction promoter is not particularly limited as long as it does not adversely affect the elution rate of copper in the next extraction step, and can be appropriately selected depending on the purpose. Examples thereof include salts other than carboxylates. Among these, phosphate is preferable in that the effect of extracting the yeast odor is high and copper is hardly extracted in the hot water process.
  • the addition amount of the extraction accelerator is not particularly limited and may be appropriately selected depending on the intended purpose. However, it is preferably 5% by mass to 50% by mass, and preferably 20% by mass to 50% by mass based on the mass of dry yeast cells. % Is more preferable.
  • the drying step is a step of drying the copper-rich yeast extract.
  • the drying method is not particularly limited and may be appropriately selected depending on the intended purpose.
  • the drying method may be performed using a spray dryer L-8 (manufactured by Okawara Chemical Co., Ltd.).
  • the yeast extract solid substance (powder) which contained copper highly can be obtained, and can be used for the various uses mentioned later.
  • the concentration step is a step of concentrating the copper-rich yeast extract
  • the dilution step is a step of diluting the copper-rich yeast extract.
  • a conventionally well-known method can be used.
  • the high copper content yeast extract of the present invention is a high copper content yeast extract containing 0.2 mass% or more of copper derived from yeast cells, and 1 g of the high copper content yeast extract is dissolved or dispersed in 100 mL of water.
  • the turbidity at the time of being made is 0.1 or less as an absorbance (OD660) in wavelength 660nm.
  • OD660 absorbance
  • limiting in particular as a manufacturing method of the said copper high content yeast extract Although it can select suitably according to the objective, It can manufacture suitably with the manufacturing method of the said copper high content yeast extract of this invention. it can. That is, it is preferable to produce a yeast containing copper by extraction with a solution containing at least one of carboxylic acid and carboxylate.
  • “high copper content” means containing 0.2% by mass or more of copper derived from yeast cells, preferably containing 0.5% by mass or more, and containing 0.8% by mass or more. It is more preferable.
  • the said copper content can be measured by a well-known method, for example, can be measured by an atomic absorption method, ICP emission spectroscopy analysis etc.
  • the copper-rich yeast extract of the present invention has high solubility in water, it has high transparency when made into an aqueous solution, and the turbidity when 1 g of the copper-rich yeast extract is dissolved or dispersed in 100 mL of water,
  • the absorbance (OD 660) at a wavelength of 660 nm is 0.1 or less, preferably 0.05 or less, and more preferably 0.01 or less.
  • the turbidity exceeds 0.1, dust is generated when added to foods and the like, which may cause discoloration and may impair the appearance of foods and the like.
  • the solubility with respect to water is not enough and may precipitate, a problem may arise when using for the use as foodstuffs which require transparency, such as a soft drink.
  • the liquid (Extracted liquids, such as a filtrate and a supernatant liquid) obtained by the said extraction process It may be a solid such as powder, particles, or a sheet, or may be a semi-solid such as a gel or a slurry.
  • “1 g of high copper content yeast extract” when measuring the turbidity is a dried solid, and the water content of the solid is 7% by mass or less.
  • the above-mentioned method can be used, The conditions etc. have no restriction
  • the turbidity can be measured by measuring absorbance (OD 660) at a wavelength of 660 nm using a spectrophotometer.
  • a spectrophotometer for example, U-2000 type (Hitachi Co., Ltd.) can be used. (Manufactured by Seisakusho).
  • the use of the copper-rich yeast extract of the present invention is not particularly limited and can be appropriately selected according to the purpose, but is preferably used as a food material, feed, feed, etc. used by being added to food.
  • the use as the food material is particularly preferred.
  • the use of liquid foods and soft drinks is preferable in that the high copper-containing yeast extract of the present invention is excellent in solubility.
  • the use as a food fermentation medium and a vegetable green preservation / restoration agent is preferable.
  • the state of the dried powder (For example, what dried the extract by spray drying etc.) May be used in the form of a solution dissolved in a solvent, or may be used in a semi-solid state (for example, a gel or cream).
  • a preparation method of the copper-rich extract for making the said usage form It can carry out according to a well-known method using a well-known apparatus etc.
  • the food of the present invention contains the high copper content yeast extract of the present invention, and further contains other components as necessary.
  • the food is one that is less likely to harm human health and is taken by oral or gastrointestinal administration in normal social life. It is not limited to such categories as, for example, it means a wide range of foods that are taken orally, such as general foods, health foods, health functional foods, quasi drugs, and pharmaceuticals.
  • the type of food is not particularly limited and may be appropriately selected depending on the intended purpose.For example, liquid food, bread, biscuits, crackers and other confectionery, processed fishery products, processed meat products, noodles, miso, etc. Seasonings, processed vegetable products, beverages such as juice, ice confections such as ice cream, health foods and the like are preferable, and liquid foods and beverages are particularly preferable.
  • the addition amount of the copper-rich yeast extract in the food is not particularly limited and can be appropriately selected depending on the application, purpose and the like.
  • assistant raw material or additive etc. which are normally used in manufacturing a foodstuff are mentioned.
  • the auxiliary raw material or additive is not particularly limited and may be appropriately selected depending on the intended purpose.
  • limiting in particular as content of the said other component According to the objective, it can select suitably.
  • restoration restoring agent of this invention contains the copper high content yeast extract of this invention, and also contains another component as needed.
  • the vegetable that is the target of the green retention and restoration agent is not particularly limited as long as it is an edible green plant, and can be appropriately selected according to the purpose.
  • the green color of green plants such as green vegetables, tea leaves, and matcha tea
  • Example 1 and Comparative Example 1 Elution of copper by carboxylate
  • 50 mL of 200 mM / L sodium carboxylate aqueous solution shown in Table 1 was added to 5 g of dry matter-rich copper powder with high copper content (mineral yeast Cu1, copper content: 11,200 mass ppm, manufactured by Oriental Yeast Co., Ltd.). And stirred up to 100 mL.
  • the amount of each carboxylate was 11.4 mol per 1 mol of copper in the yeast to be extracted.
  • water or a 200 mmol / L sodium chloride (sodium chloride) aqueous solution was used, and the same test was conducted hereinafter.
  • each suspension obtained here was measured with a pH meter MP230 (manufactured by METTTLER TOREDO). While stirring the suspension with 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 collected in a test tube to obtain a yeast extract and its mass was measured. The copper elution rate was determined by measuring the copper content in the yeast extract by ICP emission spectroscopy using an ICP emission spectrometer (Optima 2100 DV, manufactured by Perkin Elmer). The percentage was calculated. The results are shown in Table 1 and FIG.
  • the copper content (% by mass) of the dry powder in the extract was measured as follows. That is, dextrin is added to the extracted solution after copper extraction, the solid content is adjusted to 10% by mass, and then dried using a spray dryer L-8 (manufactured by Okawara Kako Co., Ltd.). This was performed by quantifying copper by ICP emission spectroscopic analysis using Optima2100DV (manufactured by Perkin Elmer). The results are shown in Table 1.
  • Example 2 Copper elution rate by carboxylic acid or carboxylate
  • the powder of mineral yeast Cu1 (made by Oriental Yeast Co., Ltd.) was suspended in 300 mL water so that it might become a 40 mass% cream.
  • the obtained cream was heated in boiling water for 10 minutes, then washed, and the precipitate was made up to 300 mL.
  • 10 mL of each aqueous solution (citrate buffer solution) described in Table 2 below containing at least one of citric acid and trisodium citrate was added to and suspended in 10 mL of the obtained cream.
  • the concentration of the citrate buffer is 200 mmol / L for all solutions, and the pH of the citrate buffer is adjusted by appropriately changing the quantitative ratio of citric acid and trisodium citrate. did. Two hours after suspending in each citrate buffer, centrifugation was carried out, and the supernatant (yeast extract) obtained was measured for the copper elution rate in the same manner as in Example 1. Moreover, it carried out similarly to Example 1, and obtained the dry powder of the extract, and measured the copper content in an extract. The results are shown in Table 2 below and FIG.
  • Example 3 Effect of pH on copper elution rate
  • a suspension was prepared in the same manner as in Example 2 except that each aqueous solution shown in Table 3 below (citrate buffer; concentration was 300 mmol / L) was used.
  • the pH of the citrate buffer was adjusted by appropriately changing the quantitative ratio between citric acid and trisodium citrate.
  • the copper elution rate tends to increase as the pH of the solvent used for extraction (carboxylic acid buffer) increases, it is as high as 50% or more in a wide range of pH of the suspension. It was found that a yeast extract showing a copper elution rate and containing a high amount of copper was obtained.
  • Example 4 and Comparative Example 2 Relationship between molar ratio of carboxylic acid to copper contained in yeast extract and copper elution rate
  • Mineral yeast Cu1 made by Oriental Yeast Co., Ltd.
  • the relationship between carboxylic acid buffer concentration and copper extraction efficiency was tested.
  • the carboxylate contained in the extraction solvent trisodium citrate was used, and an aqueous solution of trisodium citrate having the concentrations shown in Table 4 below was prepared. Except that each trisodium citrate aqueous solution having the concentration shown in Table 4 below was used, a yeast extract was obtained and the copper elution rate was measured in the same manner as in Example 2, and extracted in the same manner as in Example 1. A dry powder of the product was obtained and the copper content per dry powder mass was measured. The results are shown in Table 4 below and FIG.
  • the copper elution rate depends on the molar ratio of copper to carboxylic acid and its salt, and the total amount of carboxylic acid and carboxylate is 1 mol of copper in the yeast to be extracted. It was found that the copper elution rate was high and the copper content in the extract (dry powder) was high when the amount was 2 mol to 25 mol.
  • Example 5 Effect of elution time on copper elution rate
  • the powder of mineral yeast Cu1 (made by Oriental Yeast Co., Ltd.) was suspended in 300 mL water so that it might become a 40 mass% cream.
  • the obtained cream was heated in boiling water for 10 minutes, then washed, and the precipitate was made up to 300 mL.
  • 10 mL of 200 mmol / L trisodium citrate aqueous solution was added to 10 mL of the resulting cream and suspended.
  • the supernatant (yeast extract) obtained by centrifuging was set to 1 hour, 2 hours, 18 hours, 21 hours, and 24 hours from the time of suspension until centrifugation (sampling).
  • the copper elution rate was measured, and in the same manner as in Example 1, a dry powder of the extract was obtained and the copper content in the extract was measured.
  • the results are shown in Table 5 below and FIG.
  • Example 6 and Comparative Example 3 Evaluation of solubility
  • a high copper content yeast extract powder was prepared by mixing with dextrin so that the content of the high copper content yeast extract obtained in Example 4-6 was 0.5% by mass.
  • 1 g (mass / volume) of 1% (mass / volume) of copper yeast extract was prepared by measuring 1 g of the prepared powder of high copper content yeast extract to 100 mL with water or apple juice (beverage with 10% apple juice, manufactured by Asahi Beverage Co., Ltd.).
  • a solution was prepared. The absorbance of the solution at a wavelength of 660 nm (OD 660) was measured using a spectrophotometer.
  • the turbidity of the aqueous solution of Example 6-1 was significantly lower than the turbidity of the aqueous solution of Comparative Example 3-1.
  • the aqueous solution of Example 6 was significantly higher in clarity than the aqueous solution of Comparative Example 3-1.
  • FIG. 6B when the aqueous solution was centrifuged at 3,000 rpm for 5 minutes, no precipitate was confirmed in Example 6-1 and the solution was highly clear, whereas in Comparative Example 3-1, Was confirmed.
  • This result was the same in Example 6-2 and Comparative Examples 3-2 and 3-3 using apple juice instead of water. Therefore, since the copper-rich yeast extract of the present invention has higher solubility than conventional products, it can be used by adding it to liquid foods and beverages, etc. It turned out that it can also be added and used for soft drinks etc. with high transparency.
  • Example 7 and Comparative Example 4 Evaluation of smell and taste
  • Powder of high copper content yeast extract prepared by mixing with dextrin so that the content of high copper content yeast extract obtained in Example 4-6 was 0.5% by mass, 1% of the powder ( (Mass / volume) aqueous solution, 1% solution in which the powder is dissolved in apple juice to be 1% (mass / volume), and adjusted powdered milk (Chill Mill, Morinaga) to be 1% (mass / mass)
  • Nutrition-adjusted food so that 14 g of dairy industry) dissolved in 100 mL of water or dissolved in an aqueous solution (hereinafter referred to as “milk”), the powder is 1% (mass / mass).
  • the copper-rich yeast extract of Example 7 has a odor such as yeast odor and extract odor in powder, 1% aqueous solution and 1% solution (apple juice), compared with Comparative Example 4-1 (conventional product).
  • a odor such as yeast odor and extract odor in powder, 1% aqueous solution and 1% solution (apple juice)
  • Comparative Example 4-1 conventional product
  • both yeast taste and extract taste were significantly low in milk and liquid food. Therefore, it was found that the high copper content yeast extract of the present invention has reduced odor and taste peculiar to yeast or yeast extract and does not impair the flavor of the added food.
  • Example 8-1 Evaluation of green color retention restoration effect of peppers
  • the high copper content yeast extract powder prepared by mixing with dextrin so that the content of the high copper content yeast extract obtained in Example 4-6 was 0.5% by mass was used as a test substance.
  • a commercially available bell pepper was cut and poured into an aqueous solution containing 1% by volume of brewed vinegar (manufactured by Mitsukan Co., Ltd.), and then boiled at 65 ° C. to 70 ° C. for 30 minutes to perform a fading process of the bell pepper.
  • the faded green pepper was transferred into an immersion liquid prepared so that the concentration of the test substance was 2% by mass, and was immersed overnight (16 hours).
  • the soaked bell pepper was taken out, the soaking liquid was boiled, and then the bell pepper was charged again. After boiling, the mixture was boiled for 15 minutes, then drained with a colander and cooled with running water.
  • a light irradiation test was conducted on the cooled bell peppers under conditions of a temperature of 10 ° C. and a light intensity of 800 lux. did.
  • the state of the bell pepper at each time point is shown in FIG. 7A, and the measurement results with a color difference meter (color difference meter CR-400 manufactured by Konica Minolta Sensing Co., Ltd.) are shown in Table 8.
  • L * indicates that the value is bright when the value is large, and dark when the value is small.
  • a * indicates red when the value is large, and green when it is small.
  • B * indicates yellow when the value is large, and blue when it is small.
  • Example 8-1 using the copper-rich yeast extract of the present invention the a * value hardly changed even on the 10th day from the start of light irradiation, that is, the green color faded. It was confirmed that it has an excellent green retention and restoration effect. On the other hand, in the case of no treatment, the a * value was large on the fifth day from the start of light irradiation.
  • Example 8-2 Evaluation of green color retention restoration effect of green tea paste
  • Example 8-1 a light irradiation test was conducted in the same manner as in Example 8-1, except that the specimen subjected to the light irradiation test was changed to the matcha paste prepared as follows. The results are shown in FIG. 7B and Table 9.
  • ⁇ Preparation of matcha paste> After mixing 10.4 g of commercially available powdered green tea powder (S-Asahina No. 4, manufactured by Meiyo Co., Ltd.), 0.8 g of the test substance, 0.5 g of citric acid and 88.3 mL of water, the mixture is sterilized by heating at 121 ° C. for 60 minutes. Matcha paste was prepared.
  • Example 8-2 using the copper-rich yeast extract of the present invention the a * value hardly changed even on the 10th day from the start of light irradiation, that is, the green color faded. It was confirmed that it has an excellent green retention and restoration effect. On the other hand, in the case of no heating, the a * value was large on the fifth day from the start of light irradiation.
  • Example 8-3 Evaluation of the effect of restoring the green color of broccoli
  • a test substance prepared by mixing with dextrin so that the content of the yeast extract containing high copper content obtained in Example 4-6 was 0.5% by mass was used.
  • a commercially available frozen broccoli (broccoli, manufactured by Life Foods Co., Ltd.) was put into an immersion liquid prepared so that the concentration of the test substance was 4.0% by mass, and immersed at 4 ° C. overnight (16 hours). .
  • the soaked broccoli was taken out and the soaking solution was boiled, and then the broccoli was charged again. After boiling, the mixture was boiled for 15 minutes, then drained with a colander and cooled with running water.
  • the cooled broccoli was subjected to a light irradiation test under conditions of a temperature of 10 ° C. and a light intensity of 800 lux, and the green color of the broccoli was observed at the start of light irradiation, on the fifth day from the start of light irradiation, and on the tenth day from the start of light irradiation. did.
  • the state of the bell pepper at each time point is shown in FIG. 7C, and the measurement results with a color difference meter (color and color difference meter CR-400 manufactured by Konica Minolta Sensing Co., Ltd.) are shown in Table 10.
  • a color difference meter color and color difference meter CR-400 manufactured by Konica Minolta Sensing Co., Ltd.
  • Example 8-3 using the copper-rich yeast extract of the present invention, the a * value hardly changed even on the 10th day from the start of light irradiation, that is, the green color faded. It was confirmed that it has an excellent green retention and restoration effect. On the other hand, in the case of no addition, the a * value was large on the fifth day from the start of light irradiation.
  • Example 8-3 was the same as Example 8-3 except that the frozen broccoli was changed to frozen Kinusaya (Kinusaya Koyo Co., Ltd.) and the content of the test substance in the immersion liquid was changed to 5.0% by mass. The test was conducted in the same manner as in Example 3 to evaluate the green retention and restoration effect. The results are shown in FIG. 7D and Table 11.
  • Example 8-4 using the copper-rich yeast extract of the present invention the a * value hardly changed even on the 10th day from the start of light irradiation, that is, green faded. It was confirmed that it has an excellent green retention and restoration effect. On the other hand, in the case of no addition, the a * value was large on the fifth day from the start of light irradiation.
  • Example 8-5 Evaluation of green retention restoration effect of green beans
  • Example 8-3 except that the frozen broccoli was changed to frozen kidney beans (Igen, manufactured by Nichirei Foods Co., Ltd.) and the content of the test substance in the immersion liquid was changed to 5.0% by mass, Example 8- A test was conducted in the same manner as in No. 3 to evaluate the green retention and restoration effect. The results are shown in FIG. 7E and Table 12.
  • Example 8-5 using the copper-rich yeast extract of the present invention the a * value hardly changed even on the 10th day from the start of light irradiation, that is, green faded. It was confirmed that it has an excellent green retention and restoration effect. On the other hand, in the case of no addition, the a * value was large on the fifth day from the start of light irradiation.
  • the copper-rich yeast extract of the present invention contains a high concentration of natural product-derived copper, is excellent in solubility in water, and does not impair the flavor or the like of the added food.
  • the copper elution rate from the yeast containing copper is high, and the copper-rich yeast extract can be produced efficiently.

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Abstract

L'invention concerne un procédé de fabrication d'un extrait de levure ayant une teneur élevée en cuivre, ledit procédé étant caractérisé en ce qu'il comprend une étape d'extraction pour la mise en suspension d'une levure contenant du cuivre dans une solution contenant un acide carboxylique et/ou un sel d'acide carboxylique, puis de séparation du composant solide de la suspension obtenue à partir du composant liquide ; un extrait de levure ayant une teneur élevée en cuivre ; et un agent pour maintenir et restaurer la couleur verte d'aliments et de légumes.
PCT/JP2013/057806 2012-03-30 2013-03-19 Extrait de levure ayant une teneur élevée en cuivre, procédé de fabrication de celui-ci et agent pour maintenir et restaurer la couleur verte d'aliments et de légumes WO2013146465A1 (fr)

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SG11201405998TA SG11201405998TA (en) 2012-03-30 2013-03-19 Yeast extract with high copper content, method for producing same, and agent for maintaining and restoring green color of foods and vegetables
CN201380016213.7A CN104219967B (zh) 2012-03-30 2013-03-19 含有高量铜的酵母萃取物及其制造方法以及食品及蔬菜的绿色保持复元剂
KR1020147029505A KR102050726B1 (ko) 2012-03-30 2013-03-19 고함량의 구리 함유 효모 추출물, 이의 제조방법 및 식품과 채소의 녹색을 유지하고 회복시키는 제제
JP2014507751A JP6114743B2 (ja) 2012-03-30 2013-03-19 銅高含有酵母抽出物の製造方法、並びに、食品の製造方法、及び野菜の緑色保持復元剤の製造方法

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JP2014011979A (ja) * 2012-07-04 2014-01-23 Sato Unso:Kk 容器詰め緑色食品の保存方法
JP2016049020A (ja) * 2014-08-28 2016-04-11 オリエンタル酵母工業株式会社 銅含有酵母抽出物及びその製造方法、並びに食品
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