WO2014208536A1 - Extrait de levure masquant l'odeur de poudre - Google Patents

Extrait de levure masquant l'odeur de poudre Download PDF

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Publication number
WO2014208536A1
WO2014208536A1 PCT/JP2014/066663 JP2014066663W WO2014208536A1 WO 2014208536 A1 WO2014208536 A1 WO 2014208536A1 JP 2014066663 W JP2014066663 W JP 2014066663W WO 2014208536 A1 WO2014208536 A1 WO 2014208536A1
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WIPO (PCT)
Prior art keywords
weight
yeast extract
food
content
masking
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PCT/JP2014/066663
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English (en)
Japanese (ja)
Inventor
秀範 竹中
咲子 池田
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興人ライフサイエンス株式会社
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Priority to JP2015524055A priority Critical patent/JPWO2014208536A1/ja
Publication of WO2014208536A1 publication Critical patent/WO2014208536A1/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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • 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
    • A23L31/10—Yeasts or derivatives thereof
    • A23L31/15—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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof

Definitions

  • 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.
  • Patent Document 1 describes a method for masking the powdery odor of food by containing sucralose.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • yeast used for producing such yeast extract examples include baker's yeast, brewer's yeast, and torula yeast. Among them, torula yeast having a generally high RNA content is preferably used.
  • 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.
  • plant foods that can be used as raw materials include cereals, beans, and potatoes, as well as vegetables and fruits.
  • animal foods used as raw materials include milk such as milk, chicken eggs, and fish meat.
  • a typical powder processed food is starch.
  • starch examples 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.
  • modified starch that improves the polymer properties and physical properties of starch.
  • modified starches are dextrin, oxidized starch, enzyme-treated starch, ⁇ 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).
  • 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.
  • 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.
  • RNA content was measured by the HPLC method under the following conditions.
  • 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.
  • Unicase cell wall lytic enzyme manufactured by Daiwa Kasei
  • yeast extract 1 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
  • RNA content of 30.4% by weight
  • free amino acid content of 0.5% by weight
  • dietary fiber content of 22.7% by weight.
  • 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.
  • 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.
  • yeast extract 3 peptide content 5.74% by weight, RNA content 0.0% by weight, free amino acid content 7.63% by weight
  • Example 1 a solution containing no yeast extract 1 was used as a control starch solution.
  • Example 1 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. .
  • 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.
  • the comparative example 2 the smell peculiar to yeast was felt, and also the taste was strong, which was not preferable.
  • Example 1 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.
  • FOX odor identification sensor system
  • Example 2 Effect of addition to dextrin
  • Dextrin manufactured by Sanwa Starch Co., Ltd., trade name: Sandeck # 70
  • 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.
  • Example 3 ⁇ Comparative Example 3>
  • 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
  • a sample for evaluation of Comparative Example 3 was obtained in the same manner as in Example 2 except that it was used.
  • 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.
  • yeast extract 3 peptide content 5.74% by weight, RNA content 0.0% by weight, free amino acid content 7.63% by weight
  • Example 2 a dextrin solution similar to that in Example 2 except that yeast extract 1 was not blended was used as a control.
  • Example 2 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.
  • 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. .
  • 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.
  • Example 2 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.
  • FOX odor identification sensor system
  • Example 3 Effect of addition to dried whole egg
  • a 20 wt% aqueous solution was prepared according to the concentration before drying, and this was used as a control egg powder solution.
  • 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.
  • 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.
  • the addition amount of yeast extract 1 was increased to 0.1% by weight, the effect became more remarkable.
  • 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.
  • yeast extract 2 peptide content 22.09% by weight, RNA content 0.0% by weight, free amino acid content 1.26% by weight
  • 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.
  • Example 6 ⁇ Comparative Example 6>
  • yeast extract 2 peptide content 22.09% by weight, RNA content 0.0% by weight, free amino acid content 1.26% by weight
  • yeast extract 1 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.
  • yeast extract 2 peptide content 22.09% by weight, RNA content 0.0% by weight, free amino acid content 1.26% by weight
  • the yeast extract of 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

[Problème] L'invention vise à masquer l'odeur de poudre d'un produit alimentaire transformé en poudre ou d'un produit alimentaire le contenant sans que le goût du produit alimentaire ne s'en trouve modifié. L'additif utilisé à ces fins est de préférence un produit alimentaire courant présentant très peu de risques. [Solution] On a découvert que l'odeur de poudre d'un produit alimentaire transformé en poudre peut être masquée en ajoutant audit produit alimentaire une quantité appropriée d'extrait de levure présentant une teneur en peptides supérieure ou égale à 5 % en poids, une teneur en ARN supérieure ou égale à 5 % en poids et une teneur en acides aminés libres inférieure ou égale à 4 % en poids.
PCT/JP2014/066663 2013-06-25 2014-06-24 Extrait de levure masquant l'odeur de poudre WO2014208536A1 (fr)

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JP2015524055A JPWO2014208536A1 (ja) 2013-06-25 2014-06-24 粉臭さをマスキングする酵母エキス

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JP2013132511 2013-06-25
JP2013-132511 2013-06-25

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2876139A4 (fr) * 2012-07-20 2016-03-16 Kohjin Life Sciences Co Ltd Révélateur chromogène de pigment anthocyanine
WO2024005093A1 (fr) 2022-06-28 2024-01-04 株式会社Mizkan Holdings Composition de soufflage contenant de l'amidon, son procédé de production, composition de fermentation et son procédé de production

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JPS55124471A (en) * 1979-03-15 1980-09-25 Snow Brand Milk Prod Co Ltd Flavor modifier of dairy producs prepared from defatted powdered milk
JPH07103964A (ja) * 1993-10-04 1995-04-21 Pola Chem Ind Inc マスキング用香料の選択方法
JP2000152764A (ja) * 1998-11-17 2000-06-06 Sanei Gen Ffi Inc 粉臭さがマスキングされた食品
JP2005021047A (ja) * 2003-06-30 2005-01-27 Fancl Corp 乳風味増強方法及び飲食品
JP2005185184A (ja) * 2003-12-25 2005-07-14 Taiyo Kagaku Co Ltd 粉臭低減剤
JP2005245438A (ja) * 2004-02-04 2005-09-15 Nippon Paper Chemicals Co Ltd 酵母エキスおよびその製造法
JP2007259836A (ja) * 2006-03-30 2007-10-11 Kohjin Co Ltd 食品の減塩及び／又は低カロリー化用調味料。
JP2008237037A (ja) * 2007-03-26 2008-10-09 Kohjin Co Ltd 乳製品用調味料及びその製造方法
JP2010090061A (ja) * 2008-10-08 2010-04-22 Kohjin Co Ltd コク味付与機能を有する新規ペプチド組成物
WO2013031746A1 (fr) * 2011-08-30 2013-03-07 三菱商事フードテック株式会社 Édulcorant possédant le goût du sucre, et aliment et boisson l'utilisant
WO2013031571A1 (fr) * 2011-08-26 2013-03-07 興人ライフサイエンス株式会社 Extrait de levure possédant un effet exhausteur de goût
WO2014014020A1 (fr) * 2012-07-20 2014-01-23 興人ライフサイエンス株式会社 Révélateur chromogène de pigment anthocyanine

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS55124471A (en) * 1979-03-15 1980-09-25 Snow Brand Milk Prod Co Ltd Flavor modifier of dairy producs prepared from defatted powdered milk
JPH07103964A (ja) * 1993-10-04 1995-04-21 Pola Chem Ind Inc マスキング用香料の選択方法
JP2000152764A (ja) * 1998-11-17 2000-06-06 Sanei Gen Ffi Inc 粉臭さがマスキングされた食品
JP2005021047A (ja) * 2003-06-30 2005-01-27 Fancl Corp 乳風味増強方法及び飲食品
JP2005185184A (ja) * 2003-12-25 2005-07-14 Taiyo Kagaku Co Ltd 粉臭低減剤
JP2005245438A (ja) * 2004-02-04 2005-09-15 Nippon Paper Chemicals Co Ltd 酵母エキスおよびその製造法
JP2007259836A (ja) * 2006-03-30 2007-10-11 Kohjin Co Ltd 食品の減塩及び／又は低カロリー化用調味料。
JP2008237037A (ja) * 2007-03-26 2008-10-09 Kohjin Co Ltd 乳製品用調味料及びその製造方法
JP2010090061A (ja) * 2008-10-08 2010-04-22 Kohjin Co Ltd コク味付与機能を有する新規ペプチド組成物
WO2013031571A1 (fr) * 2011-08-26 2013-03-07 興人ライフサイエンス株式会社 Extrait de levure possédant un effet exhausteur de goût
WO2013031746A1 (fr) * 2011-08-30 2013-03-07 三菱商事フードテック株式会社 Édulcorant possédant le goût du sucre, et aliment et boisson l'utilisant
WO2014014020A1 (fr) * 2012-07-20 2014-01-23 興人ライフサイエンス株式会社 Révélateur chromogène de pigment anthocyanine

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2876139A4 (fr) * 2012-07-20 2016-03-16 Kohjin Life Sciences Co Ltd Révélateur chromogène de pigment anthocyanine
WO2024005093A1 (fr) 2022-06-28 2024-01-04 株式会社Mizkan Holdings Composition de soufflage contenant de l'amidon, son procédé de production, composition de fermentation et son procédé de production

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