WO2017018236A1 - Modifier for fried rice - Google Patents
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- WO2017018236A1 WO2017018236A1 PCT/JP2016/070896 JP2016070896W WO2017018236A1 WO 2017018236 A1 WO2017018236 A1 WO 2017018236A1 JP 2016070896 W JP2016070896 W JP 2016070896W WO 2017018236 A1 WO2017018236 A1 WO 2017018236A1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Definitions
- the present invention relates to a yeast extract that gives moderate flutter to stir-fried rice foods.
- an emulsifier such as diglycerin monofatty acid ester, lecithin, lysolecithin and the like may be used to solve these problems and to give the fried rice food a feeling of fluttering.
- Patent Document 1 proposes a method for producing fried rice using an emulsifier such as polyglycerin fatty acid ester or lecithin, but these impart a taste and smell peculiar to the emulsifier to foods with a small amount of addition. There is.
- an emulsifier such as polyglycerin fatty acid ester or lecithin
- Patent Document 2 proposes a seasoning solution for fried rice containing salt, ethanol and gelatin, but there is a problem that the use of ethanol or gelatin is unacceptable in the halal market.
- Patent Document 3 and Patent Document 4 propose a method of imparting a feeling of fluttering using water-soluble hemicellulose, but these are made from soybeans, corn, wheat, and the like, and these crops are not good. There remains concern about the stable supply of raw materials. In some cases, allergenicity is a concern.
- JP 2004-283031 A JP 2011-120480 A JP 2000-316495 A Japanese Patent Laid-Open No. 2003-9807
- the problem to be solved by the present invention is to provide a product that can easily add a feeling of fluttering to the fried rice simply by adding it during the production of the fried rice food.
- the food is a general food and drink, and it is desired that the food does not have a different taste or smell and does not have a high calorie content. Furthermore, it is more desirable to receive halal, have a low risk of allergy, and can be stably supplied.
- the present invention (1) A method for producing fried rice food, wherein a yeast extract having a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid of 4% by weight or less is added to cooked rice, (2) The method for producing stir-fried rice food according to (1), wherein the dietary fiber content in the yeast extract is 15% by weight or more, (3) A stir-fried rice food modifier comprising as an active ingredient a yeast extract having a peptide content of 5% by weight or more, RNA of 5% by weight or more, and a free amino acid content of 4% by weight or less, (4) The content of dietary fiber in the yeast extract is about 15% by weight or more, and is related to the fried rice food modifier according to (3).
- the modifier for stir-fried rice food of the present invention can be produced using yeast as a raw material, and it can be added to the stir-fried rice food only by adding it during the production of the stir-fried rice food without changing the taste of the material. give. That is, adhesion between rice grains can be prevented, and a crisp and non-sticky texture can be imparted.
- Yeast extract is a general food, has low allergenicity and high safety. Moreover, if a series of culture apparatuses are prepared, the raw yeast can be stably produced.
- the yeast extract used in 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 RNA. It contains at least 25% by weight and contains free amino acids at 4% by weight or less, desirably 2% by weight or less. More desirably, the fiber contains 15% by weight or more of dietary fiber.
- a yeast extract having a composition outside this range is not preferable because the effect of imparting a feeling of fluttering to the fried rice food is insufficient or the taste is affected.
- the modifier of the present invention has a function of preventing adhesion between rice grains and imparting a crisp and non-sticky texture.
- the yeast extract used in the present invention is preferably a yeast having an RNA content of 6.5% by weight or more, and after collecting and washing the yeast cells, the enzyme in the yeast cells is deactivated with hot water. Thereafter, 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.
- 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 peptide referred to in the present invention refers to a peptide in which two or more amino acids are amino-bonded, and was calculated by subtracting the free amino acid amount from the total amino acid amount.
- the fried rice food referred to in the present invention is a food produced by fried rice, and specifically includes various foods such as fried rice, chicken rice, and pilaf.
- the amount of yeast extract added to fried rice is generally 0.1-5% by weight. If it is this range, moderate fluffy feeling can be provided to fried rice food. When the content is less than 0.1% by weight, it is difficult to recognize a clear difference. When the content is more than 5% by weight, the flavor of the yeast extract may be noticeable, and it is not preferable from the industrial point of view such as cost merit.
- the addition method of the yeast extract in the present invention may be during the manufacturing process of the fried rice food, may be added to the rice fried with edible oil, or may be added to the rice before cooking or edible oil Good.
- the measurement methods and test methods in the examples were as follows.
- ⁇ Method for measuring free amino acid content> A sample obtained by dissolving a yeast extract sample in 0.02N-HCl was used as a measurement sample. The sample was measured using an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer L-8900).
- the sample was measured using an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer L-8900).
- Unicase 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. It was.
- yeast extract is used as a fried rice modifier.
- Example 1 Effect on stir-fried rice Fried rice was prepared at a blending ratio shown in Table 1. 2.8 g of salad oil was put in a frying pan and heated for 1 minute on high heat. 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) was added and further fried for 1 minute on high heat. The sample for evaluation of Example 1 was used.
- Example 1 In Example 1, except that the yeast extract 1 was not used, the same procedure as in Example 1 was performed to obtain an evaluation sample of Comparative Example 1.
- Example 1 except that yeast extract 2 (peptide content 5.73% by weight, RNA content 0.00% 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 2 peptide content 5.73% by weight, RNA content 0.00% by weight, free amino acid content 7.63% by weight
- Example 1 When the feeling of fluttering of the finished fried rice was evaluated, in Example 1, an appropriate fluttering feeling was imparted to the rice. In Comparative Example 1 and Comparative Example 2, a lot of fried unevenness was observed, and the cooked rice was a lump. In Comparative Example 2, the taste derived from yeast extract was imparted to the fried rice.
- Example 2 is a photograph showing a feeling of fluttering of fried rice obtained in Example 1.
- Example 2 is a photograph showing a feeling of fluttering of fried rice obtained in Comparative Example 1.
- the yeast extract As described above, according to the present invention, by adding the yeast extract to the stir-fried rice food, it is possible to impart an appropriate flickering feeling without affecting the taste.
Abstract
[Problem] The present invention addresses the problem of providing a product capable of simply providing crumbliness to fried rice just by being added at the time the fried rice is produced. It is desirable that said product be standard food or drink that is not high-calorie and which does not add foreign flavor to a food product. [Solution] A yeast extract in which the peptide content is at least 5 wt%, RNA content is at least 5 wt%, free amino acid content is at most 4% and dietary fiber content is at least 15% is added to the fried rice at the time of production.
Description
本発明は、炒め米食品に適度なぱらつきを与える酵母エキスに関するものである。
The present invention relates to a yeast extract that gives moderate flutter to stir-fried rice foods.
従来、家庭的、工業的を問わず炒飯、ピラフ、チキンライスなどは油を敷いたフライパンや鉄鍋で米飯等を炒める事によって作製され、この時に付与される適度なぱらつき感がこれら食品の美味しさに大きく影響している。
Traditionally, fried rice, pilaf, chicken rice, etc., both home and industrial, have been made by frying rice etc. in a frying pan or an iron pan spread with oil, and the moderate flickering feeling given at this time is delicious of these foods It has a great influence on the size.
家庭的に作製する場合、ぱらつき感を付与するためには、油の量や火加減、調理技術が重要であるが、好ましいぱらつき感を出すためには多量の油を必要とするため、高カロリーになるという問題があった。また、火加減を強くすることによってもぱらつき感は出やすいが、家庭用コンロでは工業的な高熱調理は難しく、焦げ付きやすくなる。
When making it at home, the amount of oil, heating and cooking techniques are important to give a feeling of flickering, but a large amount of oil is required to give a feeling of flickering. There was a problem of becoming. In addition, although a flickering feeling is likely to appear by increasing the heat, the industrial high-temperature cooking is difficult on a stove for home use and is easily burnt.
工業的に作製する場合も同様の事が言え、ぱらつき感を付与するために油の量を増やしたり、加熱温度を高温にしたりする対応ではコストアップに繋がる。
The same can be said for the case of industrial production, and in order to give a feeling of fluttering, increasing the amount of oil or increasing the heating temperature leads to an increase in cost.
そこで、これらの問題を解決して炒め米食品にぱらつき感を付与するために、ジグリセリンモノ脂肪酸エステル、レシチン、リゾレシチンなどの乳化剤が用いられる事がある。
Therefore, an emulsifier such as diglycerin monofatty acid ester, lecithin, lysolecithin and the like may be used to solve these problems and to give the fried rice food a feeling of fluttering.
特許文献１には、ポリグリセリン脂肪酸エステルやレシチンと言った乳化剤を使用した炒飯の製造方法が提案されているが、これらは少量の添加で乳化剤特有の味やにおいを食品に付与してしまうことがある。
Patent Document 1 proposes a method for producing fried rice using an emulsifier such as polyglycerin fatty acid ester or lecithin, but these impart a taste and smell peculiar to the emulsifier to foods with a small amount of addition. There is.
また、特許文献２には、食塩、エタノール及びゼラチンを含む炒飯用調味液なども提案されているが、エタノールやゼラチンの使用はハラール市場には受け入れられないという問題があった。
Further, Patent Document 2 proposes a seasoning solution for fried rice containing salt, ethanol and gelatin, but there is a problem that the use of ethanol or gelatin is unacceptable in the halal market.
さらに、特許文献３や特許文献４には水溶性ヘミセルロースを用いたぱらつき感の付与方法が提案されているが、これらは大豆やコーン、小麦などを原料としており、これら穀物の不作であった場合など原料の安定供給に不安が残る。また、アレルゲン性が懸念されるケースもある。
Furthermore, Patent Document 3 and Patent Document 4 propose a method of imparting a feeling of fluttering using water-soluble hemicellulose, but these are made from soybeans, corn, wheat, and the like, and these crops are not good. There remains concern about the stable supply of raw materials. In some cases, allergenicity is a concern.
本発明が解決しようとする課題は、炒め米食品の製造時に添加するだけで、簡単に炒め米にぱらつき感を与えることのできる物の提供である。その物は、一般の飲食物であって、食品に異質な味やにおいを付加することなく、またカロリーの高くないものであることが望まれる。さらには、ハラールでも受容され、アレルギーのリスクも低く、また安定供給が可能である物がより望ましい。
The problem to be solved by the present invention is to provide a product that can easily add a feeling of fluttering to the fried rice simply by adding it during the production of the fried rice food. The food is a general food and drink, and it is desired that the food does not have a different taste or smell and does not have a high calorie content. Furthermore, it is more desirable to receive halal, have a low risk of allergy, and can be stably supplied.
本発明者らは、上記課題の解決につき鋭意研究の結果、炒め米食品の作製時に特定の酵母エキスを添加することで、味質に影響を与えることなく、ぱらつき感を付与できることを見出した。
すなわち本発明は、
（１）ペプチド含量が５重量％以上、ＲＮＡ含量が５重量％以上、かつ遊離アミノ酸が４重量％以下である酵母エキスを米飯に添加する、炒め米食品の製造方法、
（２）前記酵母エキス中の食物繊維含量が１５重量％以上である、（１）に記載の炒め米食品の製造方法、
（３）ペプチド含量が５重量％以上、ＲＮＡが５重量％以上、かつ遊離アミノ酸含量が４重量％以下である酵母エキスを有効成分とする炒め米食品の改質剤、
（４）前記酵母エキス中の食物繊維含量が１５重量％以上である、（３）に記載の炒め米食品の改質剤
にかかるものである。 As a result of intensive studies on solving the above problems, the present inventors have found that adding a specific yeast extract at the time of preparing fried rice food can impart a feeling of flicker without affecting the taste quality.
That is, the present invention
(1) A method for producing fried rice food, wherein a yeast extract having a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid of 4% by weight or less is added to cooked rice,
(2) The method for producing stir-fried rice food according to (1), wherein the dietary fiber content in the yeast extract is 15% by weight or more,
(3) A stir-fried rice food modifier comprising as an active ingredient a yeast extract having a peptide content of 5% by weight or more, RNA of 5% by weight or more, and a free amino acid content of 4% by weight or less,
(4) The content of dietary fiber in the yeast extract is about 15% by weight or more, and is related to the fried rice food modifier according to (3).
すなわち本発明は、
（１）ペプチド含量が５重量％以上、ＲＮＡ含量が５重量％以上、かつ遊離アミノ酸が４重量％以下である酵母エキスを米飯に添加する、炒め米食品の製造方法、
（２）前記酵母エキス中の食物繊維含量が１５重量％以上である、（１）に記載の炒め米食品の製造方法、
（３）ペプチド含量が５重量％以上、ＲＮＡが５重量％以上、かつ遊離アミノ酸含量が４重量％以下である酵母エキスを有効成分とする炒め米食品の改質剤、
（４）前記酵母エキス中の食物繊維含量が１５重量％以上である、（３）に記載の炒め米食品の改質剤
にかかるものである。 As a result of intensive studies on solving the above problems, the present inventors have found that adding a specific yeast extract at the time of preparing fried rice food can impart a feeling of flicker without affecting the taste quality.
That is, the present invention
(1) A method for producing fried rice food, wherein a yeast extract having a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid of 4% by weight or less is added to cooked rice,
(2) The method for producing stir-fried rice food according to (1), wherein the dietary fiber content in the yeast extract is 15% by weight or more,
(3) A stir-fried rice food modifier comprising as an active ingredient a yeast extract having a peptide content of 5% by weight or more, RNA of 5% by weight or more, and a free amino acid content of 4% by weight or less,
(4) The content of dietary fiber in the yeast extract is about 15% by weight or more, and is related to the fried rice food modifier according to (3).
本発明の炒め米食品の改質剤は、酵母を原料として製することができ、炒め米食品の製造時に添加するだけで、素材の味質を変えることなく、炒め米食品に適度なぱらつき感を与える。すなわち、米粒同士の接着を防ぎ、ぱらぱらした、べたつきのない食感を付与することができる。
酵母エキスは一般の食品であり、アレルゲン性が低く、安全性が高い。また、一連の培養装置が整えば原料酵母は安定的に生産できる。 The modifier for stir-fried rice food of the present invention can be produced using yeast as a raw material, and it can be added to the stir-fried rice food only by adding it during the production of the stir-fried rice food without changing the taste of the material. give. That is, adhesion between rice grains can be prevented, and a crisp and non-sticky texture can be imparted.
Yeast extract is a general food, has low allergenicity and high safety. Moreover, if a series of culture apparatuses are prepared, the raw yeast can be stably produced.
酵母エキスは一般の食品であり、アレルゲン性が低く、安全性が高い。また、一連の培養装置が整えば原料酵母は安定的に生産できる。 The modifier for stir-fried rice food of the present invention can be produced using yeast as a raw material, and it can be added to the stir-fried rice food only by adding it during the production of the stir-fried rice food without changing the taste of the material. give. That is, adhesion between rice grains can be prevented, and a crisp and non-sticky texture can be imparted.
Yeast extract is a general food, has low allergenicity and high safety. Moreover, if a series of culture apparatuses are prepared, the raw yeast can be stably produced.
以下、本発明を詳細に説明する。
本発明に用いる酵母エキスは、ペプチドを５重量％以上、望ましくは１０重量％以上、さらに望ましくは１６重量％以上含有し、かつＲＮＡを５重量％以上、望ましくは１０重量％以上、さらに望ましくは２５重量％以上含有し、かつ遊離アミノ酸を４重量％以下、望ましくは２重量％以下を含有するものである。さらに望ましくは、食物繊維を１５重量％以上含有するものである。
この範囲以外の組成の酵母エキスでは、炒め米食品にぱらつき感を付与する効果が不十分か、あるいは食味に影響を及ぼすため、好ましくない。 Hereinafter, the present invention will be described in detail.
The yeast extract used in 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 RNA. It contains at least 25% by weight and contains free amino acids at 4% by weight or less, desirably 2% by weight or less. More desirably, the fiber contains 15% by weight or more of dietary fiber.
A yeast extract having a composition outside this range is not preferable because the effect of imparting a feeling of fluttering to the fried rice food is insufficient or the taste is affected.
本発明に用いる酵母エキスは、ペプチドを５重量％以上、望ましくは１０重量％以上、さらに望ましくは１６重量％以上含有し、かつＲＮＡを５重量％以上、望ましくは１０重量％以上、さらに望ましくは２５重量％以上含有し、かつ遊離アミノ酸を４重量％以下、望ましくは２重量％以下を含有するものである。さらに望ましくは、食物繊維を１５重量％以上含有するものである。
この範囲以外の組成の酵母エキスでは、炒め米食品にぱらつき感を付与する効果が不十分か、あるいは食味に影響を及ぼすため、好ましくない。 Hereinafter, the present invention will be described in detail.
The yeast extract used in 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 RNA. It contains at least 25% by weight and contains free amino acids at 4% by weight or less, desirably 2% by weight or less. More desirably, the fiber contains 15% by weight or more of dietary fiber.
A yeast extract having a composition outside this range is not preferable because the effect of imparting a feeling of fluttering to the fried rice food is insufficient or the taste is affected.
本発明の改質剤とは、米粒同士の接着を防ぎ、ぱらぱらした、べたつきのない食感を付与する機能をもつものである。
The modifier of the present invention has a function of preventing adhesion between rice grains and imparting a crisp and non-sticky texture.
本発明に用いる酵母エキスは、望ましくはＲＮＡ含量が６．５重量％以上である酵母を培養し、該酵母菌体を集菌、洗浄した後、熱水で酵母菌体内の酵素を失活させ、その後、細胞壁溶解酵素を添加して得られる抽出物を濃縮、殺菌、乾燥することにより製造することができる。前記抽出物に核酸分解酵素や蛋白分解酵素を作用させると、ＲＮＡ含量やペプチド含量が規定の含量にならないため、望ましくない。
The yeast extract used in the present invention is preferably a yeast having an RNA content of 6.5% by weight or more, and after collecting and washing the yeast cells, the enzyme in the yeast cells is deactivated with hot water. Thereafter, 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.
このような酵母エキスの製造に用いられる酵母としては、パン酵母、ビール酵母、トルラ酵母などを挙げることができ、中でもＲＮＡ含量が一般的に高いとされるトルラ酵母を用いることが望ましい。
なお、本発明でいうペプチドとは、アミノ酸が２個以上アミノ結合したものをいい、全アミノ酸量より遊離アミノ酸量を引くことにより算出した。 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.
The peptide referred to in the present invention refers to a peptide in which two or more amino acids are amino-bonded, and was calculated by subtracting the free amino acid amount from the total amino acid amount.
なお、本発明でいうペプチドとは、アミノ酸が２個以上アミノ結合したものをいい、全アミノ酸量より遊離アミノ酸量を引くことにより算出した。 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.
The peptide referred to in the present invention refers to a peptide in which two or more amino acids are amino-bonded, and was calculated by subtracting the free amino acid amount from the total amino acid amount.
本発明でいう炒め米食品とは、米飯を炒めて製する食品であり、具体的には炒飯、チキンライス、ピラフなど様々な食品が挙げられる。
The fried rice food referred to in the present invention is a food produced by fried rice, and specifically includes various foods such as fried rice, chicken rice, and pilaf.
炒め米に対する酵母エキスの添加量は、一般的に０．1～５重量％である。この範囲であれば、炒め米食品に適度なぱらつき感を付与する事ができる。０．１重量％より少ない含有量では明瞭な差異を認めにくく、５重量％より多く含有させると、酵母エキスの風味が目立つことがあり、またコストメリットなど工業的な点からも好ましくない。
The amount of yeast extract added to fried rice is generally 0.1-5% by weight. If it is this range, moderate fluffy feeling can be provided to fried rice food. When the content is less than 0.1% by weight, it is difficult to recognize a clear difference. When the content is more than 5% by weight, the flavor of the yeast extract may be noticeable, and it is not preferable from the industrial point of view such as cost merit.
本発明における酵母エキスの添加方法は、炒め米食品の製造工程中であればよく、食用油で炒めた米に添加してもよいし、炒める前の米または食用油に添加しておいてもよい。
The addition method of the yeast extract in the present invention may be during the manufacturing process of the fried rice food, may be added to the rice fried with edible oil, or may be added to the rice before cooking or edible oil Good.
以下、実施例を挙げて、本発明を詳細に説明する。但し、本発明は、以下の様態に限定されるものではない。
実施例における各測定方法、試験方法は次の通りとした。
＜遊離アミノ酸含量測定方法＞
酵母エキスサンプルを０．０２Ｎ－ＨＣｌに溶解したものを測定サンプルとした。サンプルはアミノ酸分析計（日立高速アミノ酸分析計Ｌ－８９００）を用いて測定した。
＜全アミノ酸含量測定方法＞
酵母エキスサンプルを６Ｎ－ＨＣｌに溶解し、１１０℃２４時間静置して加水分解した。このサンプルの一部を０．０２Ｎ－ＨＣｌにて希釈して全アミノ酸測定サンプルとした。サンプルはアミノ酸分析計（日立高速アミノ酸分析計Ｌ－８９００）を用いて測定した。
＜ペプチド含量測定方法＞
ペプチド含量は全アミノ酸含量より遊離アミノ酸含量を引くことにより算出した。
＜ＲＮＡ含量測定方法＞
酵母エキスサンプルを超純水に溶解したものを測定サンプルとし、ＨＰＬＣ法にて測定した。カラムはＡｓａｈｉｐａｋ ＨＰＬＣ ｃｏｌｕｍｎ ＧＳ－３２０Ｈを用い、溶離液は０．１Ｍリン酸ナトリウムバッファーを用いた。検出波長は２６０ｎｍとした。
＜食物繊維含量測定方法＞
財団法人日本食品分析センターにおいて、酵素－重量法にて測定された。 Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following modes.
The measurement methods and test methods in the examples were as follows.
<Method for measuring free amino acid content>
A sample obtained by dissolving a yeast extract sample in 0.02N-HCl was used as a measurement sample. The sample was measured using an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer L-8900).
<Method for measuring total amino acid content>
The yeast extract sample was dissolved in 6N-HCl and left to stand at 110 ° C. for 24 hours for hydrolysis. A part of this sample was diluted with 0.02N-HCl to obtain a sample for measuring all amino acids. The sample was measured using an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer L-8900).
<Method for measuring peptide content>
The peptide content was calculated by subtracting the free amino acid content from the total amino acid content.
<Method for measuring RNA content>
A sample obtained by dissolving a yeast extract sample in ultrapure water was used as a measurement sample, and measurement was performed by HPLC. Asahipak HPLC column GS-320H was used as the column, and 0.1 M sodium phosphate buffer was used as the eluent. The detection wavelength was 260 nm.
<Method for measuring dietary fiber content>
It was measured by the enzyme-gravimetric method at the Japan Food Analysis Center.
実施例における各測定方法、試験方法は次の通りとした。
＜遊離アミノ酸含量測定方法＞
酵母エキスサンプルを０．０２Ｎ－ＨＣｌに溶解したものを測定サンプルとした。サンプルはアミノ酸分析計（日立高速アミノ酸分析計Ｌ－８９００）を用いて測定した。
＜全アミノ酸含量測定方法＞
酵母エキスサンプルを６Ｎ－ＨＣｌに溶解し、１１０℃２４時間静置して加水分解した。このサンプルの一部を０．０２Ｎ－ＨＣｌにて希釈して全アミノ酸測定サンプルとした。サンプルはアミノ酸分析計（日立高速アミノ酸分析計Ｌ－８９００）を用いて測定した。
＜ペプチド含量測定方法＞
ペプチド含量は全アミノ酸含量より遊離アミノ酸含量を引くことにより算出した。
＜ＲＮＡ含量測定方法＞
酵母エキスサンプルを超純水に溶解したものを測定サンプルとし、ＨＰＬＣ法にて測定した。カラムはＡｓａｈｉｐａｋ ＨＰＬＣ ｃｏｌｕｍｎ ＧＳ－３２０Ｈを用い、溶離液は０．１Ｍリン酸ナトリウムバッファーを用いた。検出波長は２６０ｎｍとした。
＜食物繊維含量測定方法＞
財団法人日本食品分析センターにおいて、酵素－重量法にて測定された。 Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following modes.
The measurement methods and test methods in the examples were as follows.
<Method for measuring free amino acid content>
A sample obtained by dissolving a yeast extract sample in 0.02N-HCl was used as a measurement sample. The sample was measured using an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer L-8900).
<Method for measuring total amino acid content>
The yeast extract sample was dissolved in 6N-HCl and left to stand at 110 ° C. for 24 hours for hydrolysis. A part of this sample was diluted with 0.02N-HCl to obtain a sample for measuring all amino acids. The sample was measured using an amino acid analyzer (Hitachi High Speed Amino Acid Analyzer L-8900).
<Method for measuring peptide content>
The peptide content was calculated by subtracting the free amino acid content from the total amino acid content.
<Method for measuring RNA content>
A sample obtained by dissolving a yeast extract sample in ultrapure water was used as a measurement sample, and measurement was performed by HPLC. Asahipak HPLC column GS-320H was used as the column, and 0.1 M sodium phosphate buffer was used as the eluent. The detection wavelength was 260 nm.
<Method for measuring dietary fiber content>
It was measured by the enzyme-gravimetric method at the Japan Food Analysis Center.
＜製造例１＞ 酵母エキスの取得方法
キャンディダ・ユティリスＣｓ７５２９株（ＦＥＲＭ ＢＰ－１６５６株）の１０％菌体懸濁液１０００ｍｌを１０Ｎ-硫酸でｐH３．５に調整し、６０℃、３０分間加熱処理した後、遠心分離で菌体を回収し、菌体を水で洗浄し硫酸や余分な抽出物を除去した。本菌体を水で菌体濃度１０％に調整、懸濁した後、９０℃、３０分間加熱し、菌体内酵素を完全に失活させ、４０℃、ｐH７．０に調整し、細胞壁溶解酵素（「ツニカーゼ」大和化成製）０．５ｇを加え４時間反応し、エキスを抽出した。遠心分離により菌体残渣を除去し、得られた上澄液を濃縮、スプレードライし、酵母エキス粉末３０gを得た。得られた酵母エキス（以下酵母エキス１と示す）は、ペプチド含量１８．７重量％、ＲＮＡ含量３０．４重量％、遊離アミノ酸含量０．５重量％、食物繊維含量２２．７重量％であった。得られた酵母エキスを炒め米改質剤として利用する。 <Production Example 1> Method for obtaining yeast extract 1000 ml of 10% cell suspension of Candida utilis Cs7529 strain (FERM BP-1656 strain) is adjusted to pH 3.5 with 10N-sulfuric acid and heated at 60 ° C. for 30 minutes. After the treatment, the cells were collected by centrifugation, and the cells were washed with water to remove sulfuric acid and excess extract. This bacterial cell is adjusted to 10% with water and suspended, and then heated at 90 ° C. for 30 minutes to completely inactivate the intracellular enzyme, adjusted to 40 ° C. and pH 7.0, and cell wall lytic enzyme 0.5 g (“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. It was. The obtained yeast extract is used as a fried rice modifier.
キャンディダ・ユティリスＣｓ７５２９株（ＦＥＲＭ ＢＰ－１６５６株）の１０％菌体懸濁液１０００ｍｌを１０Ｎ-硫酸でｐH３．５に調整し、６０℃、３０分間加熱処理した後、遠心分離で菌体を回収し、菌体を水で洗浄し硫酸や余分な抽出物を除去した。本菌体を水で菌体濃度１０％に調整、懸濁した後、９０℃、３０分間加熱し、菌体内酵素を完全に失活させ、４０℃、ｐH７．０に調整し、細胞壁溶解酵素（「ツニカーゼ」大和化成製）０．５ｇを加え４時間反応し、エキスを抽出した。遠心分離により菌体残渣を除去し、得られた上澄液を濃縮、スプレードライし、酵母エキス粉末３０gを得た。得られた酵母エキス（以下酵母エキス１と示す）は、ペプチド含量１８．７重量％、ＲＮＡ含量３０．４重量％、遊離アミノ酸含量０．５重量％、食物繊維含量２２．７重量％であった。得られた酵母エキスを炒め米改質剤として利用する。 <Production Example 1> Method for obtaining yeast extract 1000 ml of 10% cell suspension of Candida utilis Cs7529 strain (FERM BP-1656 strain) is adjusted to pH 3.5 with 10N-sulfuric acid and heated at 60 ° C. for 30 minutes. After the treatment, the cells were collected by centrifugation, and the cells were washed with water to remove sulfuric acid and excess extract. This bacterial cell is adjusted to 10% with water and suspended, and then heated at 90 ° C. for 30 minutes to completely inactivate the intracellular enzyme, adjusted to 40 ° C. and pH 7.0, and cell wall lytic enzyme 0.5 g (“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. It was. The obtained yeast extract is used as a fried rice modifier.
＜実施例１＞ 炒め米への効果
表1に示す配合割合で炒飯を作製した。フライパンに２．８gのサラダ油を入れ、強火で1分加熱したところに炊飯米１００gを入れて強火で１分炒めた。ここに酵母エキス１（ペプチド含量１８．７重量％、ＲＮＡ含量３０．４重量％、遊離アミノ酸含量０．５重量％、食物繊維含量２２．７重量％）を入れ、さらに強火で１分炒めて実施例１の評価用サンプルとした。 <Example 1> Effect on stir-fried rice Fried rice was prepared at a blending ratio shown in Table 1. 2.8 g of salad oil was put in a frying pan and heated for 1 minute on high heat. 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) was added and further fried for 1 minute on high heat. The sample for evaluation of Example 1 was used.
表1に示す配合割合で炒飯を作製した。フライパンに２．８gのサラダ油を入れ、強火で1分加熱したところに炊飯米１００gを入れて強火で１分炒めた。ここに酵母エキス１（ペプチド含量１８．７重量％、ＲＮＡ含量３０．４重量％、遊離アミノ酸含量０．５重量％、食物繊維含量２２．７重量％）を入れ、さらに強火で１分炒めて実施例１の評価用サンプルとした。 <Example 1> Effect on stir-fried rice Fried rice was prepared at a blending ratio shown in Table 1. 2.8 g of salad oil was put in a frying pan and heated for 1 minute on high heat. 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) was added and further fried for 1 minute on high heat. The sample for evaluation of Example 1 was used.
＜比較例１＞
実施例１において、酵母エキス１を使用しなかった事以外は実施例１と同様に行い、比較例１の評価用サンプルとした。 <Comparative Example 1>
In Example 1, except that the yeast extract 1 was not used, the same procedure as in Example 1 was performed to obtain an evaluation sample of Comparative Example 1.
実施例１において、酵母エキス１を使用しなかった事以外は実施例１と同様に行い、比較例１の評価用サンプルとした。 <Comparative Example 1>
In Example 1, except that the yeast extract 1 was not used, the same procedure as in Example 1 was performed to obtain an evaluation sample of Comparative Example 1.
＜比較例２＞
実施例１において、酵母エキス１の代わりに酵母エキス２（ペプチド含量５．７３重量％、ＲＮＡ含量０．００重量％、遊離アミノ酸含量７．６３重量％）を使用したこと以外は実施例１と同様に行い、比較例２の評価用サンプルとした。 <Comparative Example 2>
Example 1 except that yeast extract 2 (peptide content 5.73% by weight, RNA content 0.00% 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.
実施例１において、酵母エキス１の代わりに酵母エキス２（ペプチド含量５．７３重量％、ＲＮＡ含量０．００重量％、遊離アミノ酸含量７．６３重量％）を使用したこと以外は実施例１と同様に行い、比較例２の評価用サンプルとした。 <Comparative Example 2>
Example 1 except that yeast extract 2 (peptide content 5.73% by weight, RNA content 0.00% 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.
出来上がった炒飯のぱらつき感を評価したところ、実施例１では米飯に適度なぱらつき感が付与されていた。比較例１、比較例２では炒めムラが多く見られ、米飯が塊となっていた。また、比較例２は、炒飯に酵母エキス由来の味が付与されていた。
When the feeling of fluttering of the finished fried rice was evaluated, in Example 1, an appropriate fluttering feeling was imparted to the rice. In Comparative Example 1 and Comparative Example 2, a lot of fried unevenness was observed, and the cooked rice was a lump. In Comparative Example 2, the taste derived from yeast extract was imparted to the fried rice.
以上説明してきたように、本発明によると、炒め米食品に当該酵母エキスを添加することにより、食味に影響を与えずに適度なぱらつき感を付与する事ができる。
As described above, according to the present invention, by adding the yeast extract to the stir-fried rice food, it is possible to impart an appropriate flickering feeling without affecting the taste.
Claims (4)
- ペプチド含量が５重量％以上及びＲＮＡ含量が５重量％以上含み、かつ遊離アミノ酸が４重量％以下である酵母エキスを米飯に添加する、炒め米食品の製造方法。 A method for producing fried rice food, wherein a yeast extract containing a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid of 4% by weight or less is added to cooked rice.
- 前記酵母エキス中の食物繊維含量が１５重量％以上含むものである、請求項１に記載の炒め米食品の製造方法。 The method for producing fried rice food according to claim 1, wherein the yeast fiber contains 15% by weight or more of dietary fiber.
- ペプチド含量が５重量％以上及びＲＮＡが５重量％以上含み、かつ遊離アミノ酸含量が４重量％以下である酵母エキスを有効成分とする炒め米食品の改質剤。 A modifier for stir-fried rice food comprising a yeast extract having a peptide content of 5% by weight or more, RNA of 5% by weight or more and a free amino acid content of 4% by weight or less as an active ingredient.
- 前記酵母エキス中の食物繊維含量が１５重量％以上含むものである、請求項３に記載の炒め米食品の改質剤。 The modifier for stir-fried rice food according to claim 3, wherein the content of dietary fiber in the yeast extract is 15% by weight or more.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10262596A (en) * | 1997-03-27 | 1998-10-06 | Lion Corp | Seasoning for fried rice and production of fried rice |
| JP2011062169A (en) * | 2009-09-18 | 2011-03-31 | Nippon Suisan Kaisha Ltd | Boiled rice or noodle cooked product including salty taste enhancing agent |
| JP2011120480A (en) * | 2009-12-08 | 2011-06-23 | Ezaki Glico Co Ltd | Seasoning liquid for fried rice, and method for producing the same |
| WO2013031571A1 (en) * | 2011-08-26 | 2013-03-07 | 興人ライフサイエンス株式会社 | Yeast extract having taste-enhancing effect |
-
2016
- 2016-07-14 WO PCT/JP2016/070896 patent/WO2017018236A1/en active Application Filing
- 2016-07-21 TW TW105122974A patent/TW201707583A/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10262596A (en) * | 1997-03-27 | 1998-10-06 | Lion Corp | Seasoning for fried rice and production of fried rice |
| JP2011062169A (en) * | 2009-09-18 | 2011-03-31 | Nippon Suisan Kaisha Ltd | Boiled rice or noodle cooked product including salty taste enhancing agent |
| JP2011120480A (en) * | 2009-12-08 | 2011-06-23 | Ezaki Glico Co Ltd | Seasoning liquid for fried rice, and method for producing the same |
| WO2013031571A1 (en) * | 2011-08-26 | 2013-03-07 | 興人ライフサイエンス株式会社 | Yeast extract having taste-enhancing effect |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019162789A1 (en) * | 2018-02-20 | 2019-08-29 | International Business Machines Corporation | Dynamic image alteration |
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