WO2014208536A1

WO2014208536A1 - Powder-smell-masking yeast extract

Info

Publication number: WO2014208536A1
Application number: PCT/JP2014/066663
Authority: WO
Inventors: 秀範竹中; 咲子池田
Original assignee: 興人ライフサイエンス株式会社
Priority date: 2013-06-25
Filing date: 2014-06-24
Publication date: 2014-12-31
Also published as: TW201503826A; JPWO2014208536A1

Abstract

[Problem] To mask the powder smell of either a powdery processed food or a food containing the same without exerting an influence on the taste of the food. It is preferable that the additive to be used for this purpose is a general food having high safety. [Solution] It has been found that the powder smell of a powdery processed food can be masked by adding, to the food, a proper amount of yeast extract which has a peptide content of 5wt% or more, an RNA content of 5wt% or more and a free amino acid content of 4wt% or less.

Description

Yeast extract masks powdery smell

The present invention relates to a yeast extract capable of masking powdery odor without changing the flavor of food as much as possible, and a powdery odor masking agent comprising such a yeast extract as an active ingredient.

Since ancient times, cereals, beans, and potatoes that have been pulverized into powders have been used for food. Typical examples include bread and noodles made from wheat flour. In addition, many starches obtained by pulverizing, refining and processing cereals, beans and straws are used for thickening foods.
In addition, milk powder obtained by drying and pulverizing milk and powdered egg obtained by drying and crushing chicken eggs are also preferred as raw materials for various foods because of their ease of storage and transportation. Yes.
However, these powder processed foods may have a unique odor that is not found in raw foods, so-called powder odor. This powdery odor does not disappear even if the powdered processed food is dissolved in water or mixed with food, which is often a cause of deteriorating the taste of the food.
The cause of the powdery odor is not clear, but it is assumed that it is caused by the drying process.

For such a problem, for example, Patent Document 1 describes a method for masking the powdery odor of food by containing sucralose. However, it is difficult to apply this method to foods that are newly given sweetness derived from sucralose and do not require sweetness. Patent Document 2 describes a method of masking with a fragrance, but this is a method that obfuscates unpleasant odors by flavoring with essence and the like, and also affects the flavor of food. It is.
As described above, there is no satisfactory method that can easily mask the powdery odor without changing the flavor of the food so far, and it is desired to solve these problems.

Japanese Patent Application Laid-Open No. 2000-152764 Japanese Patent Laid-Open No. 7-103964

An object of the present invention is to mask the powdery odor of a powdered processed food or a food mixed with a powdered processed food without imparting a different taste. What is added at that time is a general food, preferably a highly safe one.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have added a yeast extract having a specific composition to a powder processed food and a food containing the same, so that the food has a different taste. It has been found that the powdery odor derived from powder processed food can be masked without imparting.

That is, the present invention
(1) Yeast extract for powdery odor masking having a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid content of 4% by weight or less,
(2) The yeast extract for masking powdery odor according to (1), wherein the dietary fiber content in the yeast extract is 15% by weight or more,
(3) A method for masking a powdery odor of food, comprising adding the yeast extract for powdery odor masking according to (1) or (2) to the food,
(4) It relates to a powdery odor masking agent comprising the yeast extract according to (1) or (2) as an active ingredient.

According to the present invention, the powdery odor can be masked without affecting the taste quality by adding a small amount of yeast extract to a powder processed food or a food containing a powder processed food.
Yeast extract is a general food and highly safe.

Hereinafter, the present invention will be described in more detail.
The yeast extract of the present invention contains 5% by weight or more, preferably 10% by weight or more, more preferably 16% by weight or more of peptide, and 5% by weight or more, preferably 10% by weight or more, more preferably 25% by weight or more of RNA. In addition, the free amino acid content is 4% by weight or less, desirably 2% by weight or less. A yeast extract having a composition other than the above is not preferable because the effect of masking the powdery odor of food is poor, or it may give a taste. More desirably, it is a yeast extract having a dietary fiber content of 15% by weight or more in addition to the above conditions.

The yeast extract of the present invention desirably cultures yeast having an RNA content of 6.5% or more, collects and washes the yeast cells, deactivates the enzymes in the yeast cells with hot water, The extract obtained by adding a cell wall lytic enzyme can be produced by concentrating, sterilizing and drying. When a nucleolytic enzyme or a proteolytic enzyme is allowed to act on the extract, the RNA content or peptide content does not reach a specified content, which is not desirable.

Examples of yeast used for producing such yeast extract include baker's yeast, brewer's yeast, and torula yeast. Among them, torula yeast having a generally high RNA content is preferably used.

酵母 By adding the yeast extract of the present invention to a powder processed food or a food containing a powder processed food, the powdery odor can be masked.

The powder processed food as referred to in the present invention is a powdered food obtained by pulverizing, purifying or drying various plant and animal foods.
Examples of plant foods that can be used as raw materials include cereals, beans, and potatoes, as well as vegetables and fruits.
Examples of animal foods used as raw materials include milk such as milk, chicken eggs, and fish meat.

A typical powder processed food is starch.
Examples of starch include plant-derived raw starch (wheat, rice, corn, waxy corn, beans, potatoes, sweet potatoes, tapioca), and natural and natural ingredients using chemical and physical means or enzymes. There is a modified starch that improves the polymer properties and physical properties of starch. Among the modified starches are dextrin, oxidized starch, enzyme-treated starch, α starch, starch derivatives (phosphate starch, carboxymethyl starch, crosslinked starch, positive starch, etc.). A modified starch obtained by chemically or enzymatically treating starch has excellent physical properties such as viscosity, transparency, adhesiveness, and stability, and is therefore preferably used as a thickening agent. Therefore, depending on the amount, the flavor of the final product may be adversely affected.

The yeast extract of the present invention has the effect of masking the powdery odor against such starch, as well as foods containing a large amount of starch, such as premix powder products (bread mix, cake mix, cooking mix) It is also effective for powder soup (ramen soup, udon soup).

On the other hand, some powder processed foods contain a lot of protein. Examples include powdered milk obtained by drying and pulverizing milk, powdered egg obtained by drying and pulverizing chicken eggs, etc., pulverized soybean powder, powdered soy protein, and fish meat obtained by pulverizing, purifying and drying soybeans. And fish meal obtained by drying.
The yeast extract of the present invention is also effective against these powdery odors.

The amount of the yeast extract of the present invention to be added to the powder processed food or food containing it is generally 0.2 to 10% by weight, preferably 0. It is 5 to 2% by weight, more preferably 0.5 to 1% by weight. If it is this range, a powdery odor can be masked, without affecting the whole taste quality. If the amount added is less than 0.2% by weight with respect to the powdered processed food, it is difficult to recognize the masking effect of the powdery odor, and if it is added more than 10% by weight with respect to the powdered processed food, the flavor of the yeast extract itself becomes noticeable Also, it is not preferable in terms of cost.

Hereinafter, analysis methods of various components will be described.
The peptide referred to in the present invention means a peptide in which two or more amino acids are peptide-bonded, and the content is calculated by subtracting the free amino acid content from the total amino acid content as shown in the following formula.
Peptide content (%) = total amino acid content (%)-free amino acid content (%)

The total amino acid content was measured using an amino acid analyzer (Hitachi High-Speed Amino Acid Analyzer L-8800) after dissolving the sample in 6N-HCl, hydrolyzing at 110 ° C. for 24 hours, diluting with 0.02N-HCl. . The free amino acid content was measured by diluting the sample with 0.02N-HCl and using an amino acid analyzer.

In the present invention, the RNA content was measured by the HPLC method under the following conditions.
Column: Shodex Asahipak HPLC column GS-320HQ
Mobile phase: 0.1 M sodium phosphate (pH 7.0)
Flow rate: 1.0 ml / min
Column temperature: 30 ° C
Detection wavelength: 260 nm

The dietary fiber content in the present invention is a value measured using an enzyme-weight method. The value of dietary fiber described in the examples is an analysis value by the Japan Food Analysis Center.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Production Example 1> Production of yeast extract 1000 ml of 10% cell suspension of Candida utilis Cs7529 strain (FERM BP-1656 strain) was adjusted to pH 3.5 with 10N-sulfuric acid, and heat-treated at 60 ° C for 30 minutes. After that, the cells were collected by centrifugation, and the cells were washed with water to remove sulfuric acid and excess extract. The bacterial cells were adjusted to a bacterial cell concentration of 10% with water, 0.5 g of cell wall lytic enzyme (“Tunicase” manufactured by Daiwa Kasei) was added and reacted for 4 hours to extract the extract. The cell residue was removed by centrifugation, and the resulting supernatant was concentrated and spray-dried to obtain 30 g of yeast extract powder. The obtained yeast extract (hereinafter referred to as “yeast extract 1”) had a peptide content of 18.7% by weight, an RNA content of 30.4% by weight, a free amino acid content of 0.5% by weight, and a dietary fiber content of 22.7% by weight. Met.

<Example 1> Effect of Addition to Chemical Starch Chemical starch (manufactured by Ingledion Japan Co., Ltd., trade name: ULTRA SPERSE 2000) was adjusted to a concentration of 5% by weight with water, and yeast extract 1 (peptide content 18.7) was added thereto. The sample for evaluation of Example 1 was prepared by adding 0.1% by weight of 0.1% by weight, RNA content of 30.4% by weight, free amino acid content of 0.5% by weight, and dietary fiber content of 22.7% by weight. .

<Comparative Example 1>
In Example 1, instead of yeast extract 1, yeast extract 2 (peptide content 22.09 wt%, RNA content 0.00 wt%, free amino acid content 1.26 wt%, dietary fiber content 33.3% wt) was used. A sample for evaluation of Comparative Example 1 was obtained in the same manner as in Example 1 except that it was used.

<Comparative example 2>
Example 1 except that yeast extract 3 (peptide content 5.74% by weight, RNA content 0.0% by weight, free amino acid content 7.63% by weight) was used instead of yeast extract 1 in Example 1. It carried out similarly and it was set as the sample for evaluation of the comparative example 2.

<Control starch solution>
In Example 1, a solution containing no yeast extract 1 was used as a control starch solution.

For each evaluation solution of Example 1, Comparative Example 1, and Comparative Example 2 and the starch solution for control, sensory evaluation was performed by 10 skilled panelists, and the odor and taste were compared. As a result, the control starch solution felt a peculiar smell of starch, whereas the sample of Example 1 did not feel such a smell, and the taste of the sample of Example 1 was almost the same as the control solution. . About the sample of the comparative example 1, although the smell peculiar to starch was a little hard to feel compared with the control, the taste was given and the taste was different from the control solution. About the comparative example 2, the smell peculiar to yeast was felt, and also the taste was strong, which was not preferable.

For each of the evaluation solution of Example 1, Comparative Example 1, and Comparative Example 2 and the starch solution for control, measurement was performed with an odor identification sensor system (FOX) manufactured by Alphamos Co., and the resulting map is shown in FIG. . According to this result, Example 1 was mapped in a direction that was clearly masked as compared with Comparative Examples 1 and 2, and confirmed the sensory evaluation.

<Example 2> Effect of addition to dextrin Dextrin (manufactured by Sanwa Starch Co., Ltd., trade name: Sandeck # 70) was adjusted to a concentration of 10% by weight with water, and yeast extract 1 (peptide content 18.7% by weight, A sample for evaluation in Example 2 was prepared by adding 0.1% by weight of an RNA content of 30.4% by weight, a free amino acid content of 0.5% by weight, and a dietary fiber content of 22.7% by weight.

<Comparative Example 3>
In Example 2, yeast extract 2 (peptide content 22.09% by weight, RNA content 0.00% by weight, free amino acid content 1.26% by weight, dietary fiber content 33.3% by weight) instead of yeast extract 1 was used. A sample for evaluation of Comparative Example 3 was obtained in the same manner as in Example 2 except that it was used.

<Comparative example 4>
Example 2 except that yeast extract 3 (peptide content 5.74% by weight, RNA content 0.0% by weight, free amino acid content 7.63% by weight) was used in place of yeast extract 1 in Example 2. It carried out similarly and it was set as the sample for evaluation of the comparative example 4.

<Control dextrin solution>
In Example 2, a dextrin solution similar to that in Example 2 except that yeast extract 1 was not blended was used as a control.

The sensory evaluation was performed by 10 skilled panelists on the evaluation solutions of Example 2, Comparative Example 3, and Comparative Example 4 and the dextrin solution for control, and the odor and taste were compared. As a result, the control dextrin solution felt a scent peculiar to dextrin powder, whereas the sample of Example 2 did not feel such a smell, and the taste of the sample of Example 2 was almost the same as the control. . In the sample of Comparative Example 3, the odor was slightly less felt than the control, but the taste was imparted with an umami taste and a different taste from the control solution. The sample of Comparative Example 4 was not preferable because the effect of masking the odor of the dextrin powder was lower than that of Example 2 and Comparative Example 3, a yeast-specific scent was felt, and the taste was also strong.

The measurement solution and the dextrin solution for control in Example 2, Comparative Example 3, and Comparative Example 4 were measured with an odor identification sensor system (FOX) manufactured by Alphamos. The resulting map is shown in FIG. According to this result, Example 2 was mapped in the direction masked more clearly than Comparative Examples 3 and 4, and the result of sensory evaluation was supported.

<Example 3> Effect of addition to dried whole egg About dried whole egg (manufactured by Kewpie Tamago Co., Ltd.), a 20 wt% aqueous solution was prepared according to the concentration before drying, and this was used as a control egg powder solution. To this was added 0.05% by weight of yeast extract 1 (peptide content 18.7% by weight, RNA content 30.4% by weight, free amino acid content 0.5% by weight, dietary fiber content 22.7% by weight). When the sample of Example 3 was compared with the control powdered egg solution in the sensory evaluation, the sample of Example 3 had both the smell and taste of dry eggs and off-flavors peculiar to powdered eggs, and was close to that of unprocessed eggs. A natural flavor can be felt. Furthermore, when the addition amount of yeast extract 1 was increased to 0.1% by weight, the effect became more remarkable.

<Comparative Example 5>
In Example 3, 0.05% by weight of yeast extract 2 (peptide content 22.09% by weight, RNA content 0.0% by weight, free amino acid content 1.26% by weight) was added instead of yeast extract 1 for comparison. When the sample 5 was compared with the control powdered egg solution in the sensory evaluation, the dry odor peculiar to the powdered egg was somewhat suppressed, but the umami taste became very strong in the taste and deviated from the original taste of the egg. became.

<Example 4> Effect of addition to skim milk powder
A solution prepared by dissolving 12 g of skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.) in 100 ml of water was prepared and used as a control milk powder solution. To this was added 0.05% by weight of yeast extract 1 (peptide content 18.7% by weight, RNA content 30.4% by weight, free amino acid content 0.5% by weight, dietary fiber content 22.7% by weight). When the sample of Example 4 was compared with the milk powder solution for control in the sensory evaluation, the sample of Example 4 smelled and tasted was suppressed dry odor and off-flavor peculiar to milk powder, and the flavor of milk can be felt. It was. Furthermore, when the addition amount of yeast extract 1 was increased to 0.1% by weight, the effect became more remarkable.

<Comparative Example 6>
In Example 4, 0.05% by weight of yeast extract 2 (peptide content 22.09% by weight, RNA content 0.0% by weight, free amino acid content 1.26% by weight) was added in place of yeast extract 1 for comparison. When the sample 6 was compared with the milk powder solution for control in the sensory evaluation, the dry odor peculiar to milk powder was somewhat suppressed, but the taste became very strong and deviated from the original taste of milk. .

As described above, according to the present invention, by adding the yeast extract of the present invention to a powder processed food or a food containing the same, the food smell of the food can be reduced without imparting a taste to the food. Can be masked.

It is a map of the powdery odor masking test of starch using an odor identification sensor system (FOX). It is a map of the powdery odor masking test of dextrin using an odor identification sensor system (FOX).

1 Water 2 Starch solution for control 3 Example 1
4 Comparative Example 1
5 Comparative Example 2
6 Control dextrin solution 7 Example 2
8 Comparative Example 3
9 Comparative Example 4

Claims

A yeast extract for masking odor with a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid content of 4% by weight or less.
The yeast extract for masking powdery odor according to claim 1, wherein the dietary fiber content in the yeast extract is 15% by weight or more.
A method for masking a powdery odor of food, comprising adding the yeast extract for powdery odor masking according to claim 1 or 2 to the food.
The powdery odor masking agent which uses the yeast extract of Claim 1 or 2 as an active ingredient.