WO2018101151A1 - Ribose-containing yeast condiment - Google Patents

Ribose-containing yeast condiment Download PDF

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Publication number
WO2018101151A1
WO2018101151A1 PCT/JP2017/042101 JP2017042101W WO2018101151A1 WO 2018101151 A1 WO2018101151 A1 WO 2018101151A1 JP 2017042101 W JP2017042101 W JP 2017042101W WO 2018101151 A1 WO2018101151 A1 WO 2018101151A1
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Prior art keywords
ribose
yeast
seasoning
extract
present
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PCT/JP2017/042101
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French (fr)
Japanese (ja)
Inventor
知美 佐伯
雄典 福田
健一 阿孫
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興人ライフサイエンス株式会社
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Priority to JP2018553813A priority Critical patent/JP7045322B2/en
Publication of WO2018101151A1 publication Critical patent/WO2018101151A1/en

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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
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/02—Monosaccharides
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)
    • C12N9/22—Ribonucleases RNAses, DNAses
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/78—Hydrolases (3) acting on carbon to nitrogen bonds other than peptide bonds (3.5)

Definitions

  • the present invention relates to a ribose-containing yeast seasoning.
  • D-ribose is a pentose sugar recognized as an existing additive and sweetener, and is an important substance as a constituent of ATP, a vital energy currency, and a raw material for producing vitamin B2. It is also used for pharmaceuticals.
  • a fermentation method for separating from a fermentation culture solution of the genus Bacillus has been conventionally known.
  • D-ribose is not only contained in all foods, but pentoses such as D-ribose are generally known to have a faster browning rate than hexoses such as glucose, depending on conditions. It can be a key substance of food flavor.
  • Non-Patent Document 1 reports that D-ribose is an important substance as a precursor of chicken flavor and roasted flavor.
  • yeast amino acids such as glutamic acid, and tasty nucleic acids such as inosinic acid and guanylic acid have hitherto attracted attention as taste substances for yeast extract and yeast seasoning.
  • a method is known in which a reducing sugar such as D-ribose is added to these yeast extracts and heated to cause a Maillard reaction with amino acids and the like in the yeast extract to obtain a flavoring with a characteristic flavor such as meat flavor. ing.
  • Patent Document 2 Patent Document 2
  • nucleic acid component in microbial extracts such as yeast extract and the food material containing a lot of nucleic acid were decomposed so that the D-ribose content in yeast extract was high, and its taste quality was not known. .
  • RNA in yeast extract and the like can be degraded and D-ribose can be contained in the yeast extract.
  • the D-ribose-containing seasoning of the present invention decomposes the taste-generating nucleic acid of yeast extract. It has been found that there is an effect of imparting thickness, richness and the like to foods because it has no taste. Furthermore, it has been found that the D-ribose-containing seasoning of the present invention exhibits a characteristic flavor different from that of the conventional yeast extract by heating it with dry heat or wet heat.
  • the tasteful nucleic acid is decomposed.
  • bonito when bonito is used, it is added to the food.
  • a seasoning having a flavor different from that of conventional bonito can be obtained.
  • the present invention (1) A seasoning containing 1.5% or more of ribose (2) A method for producing a seasoning according to the above (1), comprising a step of allowing two types of phosphatase and nucleosidase to act on a food containing nucleic acid (3 )
  • the method for producing the seasoning according to (1) above which comprises a step of causing ribonuclease, deaminase, phosphatase, and nucleosidase to act on a food containing nucleic acid (4) Heating the seasoning according to (1)
  • a method for producing seasonings (5) A food characterized by adding the seasoning described in (1) above (6) A method for improving the taste of a food comprising the seasoning described in (1) as an active ingredient .
  • RNA in microbial extracts such as yeast extract is degraded by acting three types of ribonuclease, phosphatase, and nucleosidase, or four types of ribonuclease, deaminase, phosphatase, and nucleosidase in the production of seasonings. It has been found that the composition produced to contain D-ribose gives thickness and richness particularly to foods having a heating step.
  • the present invention decomposes mononucleotides constituting RNA in yeast extract, so that there is little umami derived from tasty nucleic acid, but D-ribose obtained from amino acids in yeast extract and RNA in yeast extract A yeast seasoning having a flavor different from that of the conventional yeast extract can be obtained by the heating reaction by.
  • the seasonings of the present invention are lactic acid bacteria extract, koji extract, yeast extract (hereinafter referred to as “microbe extract”), fish foods such as bonito, shirako, and boiled, beans such as soybeans and shiitake mushrooms, Ribonuclease, deaminase, phosphatase, and nucleosidase act on foods containing nucleic acids such as beef, chicken, and pork. If necessary, the starch can be removed by centrifugation, concentrated, sterilized and dried.
  • the microorganism extract used in the present invention can be used without particular limitation as long as it is a microorganism extract containing a nucleic acid component.
  • the production method is not particularly limited, and a plurality of methods can be combined. After cultivating yeast, etc., collecting and washing the cells, there are hot water extraction method, enzyme extraction method, acid or alkali extraction method, and also microbial extract extraction method by these combination etc. The microbial extract obtained by these production methods can be used.
  • microorganisms used for food such as yeast, lactic acid bacteria, and koji, and foods rich in nucleic acids can be used.
  • yeast having a high RNA content
  • examples of the yeast include baker's yeast, beer yeast (Saccharomyces cerevisiae), Torula yeast (Candida utilis), etc.
  • Torula yeast that is generally considered to have a high RNA content as a raw material for D-ribose. Is desirable and can be produced as a yeast seasoning.
  • the yeast seasoning of the present invention can be obtained by allowing ribonuclease, deaminase, phosphatase, or nucleosidase to act on a microorganism extract or the like.
  • the order of the enzyme reaction if D-ribose is 1.5% by weight or more in the yeast seasoning at the end of the reaction, the reaction order is not particularly limited, and two or more enzymes can be allowed to act simultaneously. Further, if D-ribose becomes 1.5% by weight or more in the yeast seasoning at the end of the reaction, the deaminase reaction can be omitted.
  • the ribonuclease step can be omitted. It is desirable to contain as much D-ribose content as possible.
  • ribonuclease and nucleosidase when two types of ribonuclease and nucleosidase, or three types of ribonuclease, deaminase and nucleosidase are allowed to act on RNA in a microbial extract, a seasoning containing ribose phosphate can be obtained.
  • the ribose phosphate-containing extract like the D-ribose-containing extract, has the effect of adding thickness and richness to the food by adding it to the food and heating it. Further, by heating the ribose phosphate-containing extract itself with dry heat or wet heat, it becomes a seasoning exhibiting a characteristic flavor not found in conventional yeast extracts.
  • the ribonuclease used in the present invention can be used without particular limitation as long as it is an enzyme that acts on RNA to produce a mononucleotide or oligonucleotide. In the present invention, it is used to cleave the ribose-phosphate bond of RNA so that phosphatase and nucleosidase can act easily to reduce the molecular weight.
  • the nuclease “Amano G” manufactured by Amano Enzyme the extract of yeast, lactic acid bacteria, koji, etc. is adjusted to pH 4-7, preferably pH 5-6, and 50-75 ° C., preferably 60-70.
  • 0.05-2%, preferably 0.1-1% of the enzyme is added to the RNA content in the extract of yeast, lactic acid bacteria, koji, etc., and 1-8 hours, preferably 2-5 hours. React.
  • the phosphatase used in the present invention is an enzyme that cleaves a ribose-phosphate bond when acting on RNA, and an enzyme that cleaves a ribose-phosphate bond and liberates phosphate when acting on a mononucleotide, Can be used without any particular restrictions.
  • the yeast extract is adjusted to pH 3-7, preferably pH 4-5, at 20-75 ° C., preferably 30-50 ° C., yeast, lactic acid bacteria, koji, etc.
  • the enzyme is added in an amount of 0.05 to 2%, preferably 0.1 to 1%, and reacted for 1 to 8 hours, preferably 2 to 5 hours.
  • the nucleosidase used in the present invention can be used without particular limitation as long as it is an enzyme that cleaves a nucleobase-ribose bond of a nucleic acid substance and cleaves the nucleobase.
  • Nucleosidases may have substrate specificity, for example, those that recognize either purine bases or pyrimidine bases, and those that act only on nucleosides but not nucleotides. In order to contain a large amount of D-ribose, it is desirable to use a nucleosidase that recognizes the substrate more widely. Moreover, when using the nucleosidase which has substrate specificity, you may act 2 or more types from which a substrate characteristic differs.
  • the deaminase used in the present invention is used in particular for removing the amino group of 5'-AMP and converting it into 5'-IMP, which is a tasty nucleic acid substance. Since reaction rates of phosphatase and nucleosidase differ depending on the structure of the nucleic acid substance, the reaction conditions can be adjusted. It is also possible to adjust the quality of the seasoning obtained. For example, when Deamizyme G manufactured by Amano Enzyme is used, the yeast extract is adjusted to pH 4-8, preferably pH 5-7, at 30-60 ° C., preferably 30-50 ° C., and yeast, lactic acid bacteria, koji, etc. The enzyme is added in an amount of 0.05 to 2%, preferably 0.1 to 1%, and reacted for 1 to 8 hours, preferably 2 to 5 hours.
  • ribose can be measured under the following HPLC-RI conditions. After measuring the ribose preparation under the following conditions to determine the retention time and area, the sample was measured, and the D-ribose content in the sample was calculated from the area ratio.
  • HPLC-RI conditions Column: SUGAR SP0810 (8.0 ⁇ 300) (manufactured by Shodex) -Mobile phase: Ultrapure water-Flow rate: 0.7 mL / min ⁇ Temperature: 80 °C
  • Processed foods and drinks that can be used in the present invention include various foods such as sauces, soups, livestock meat products, etc., and D-ribose in yeast extract is an amino compound such as amino acids in foods and a compound having an SH group. What requires a heating step after the addition is desirable so as to cause an aminocarbonyl reaction.
  • the taste nucleic acid contained in the normal yeast seasoning is degraded by the production process of the present invention.
  • an aminocarbonyl reaction has already occurred in the extract, for example, a meat-like flavor and richness can be imparted to processed foods and drinks without a heating step.
  • the amount of yeast seasoning added to processed foods and drinks is generally 0.01 to 5% by weight, preferably 0.03 to 1% by weight, and more preferably 0.05 to 0.3% by weight. If it is this range, the richness of processed food / beverage products can be strengthened naturally. If the addition amount is less than 0.01%, it is difficult to recognize the effect of taste modification. If the addition amount is more than 5%, the flavor of the yeast seasoning itself becomes noticeable, and it is not preferable in terms of cost.
  • the ribose content was measured by the method described in the previous stage.
  • Candida utilis Cs7529 strain (FERMP-3340) 10% cell suspension 1000 mL was extracted with boiling water in hot water for 15 minutes, and then the cell residue was removed by centrifugation to obtain a supernatant. The supernatant was adjusted to pH 5.5. The RNA content of this supernatant was measured, nuclease “Amano G” (manufactured by Amano Enzyme) as a commercially available ribonuclease was added at 1.5% with respect to the RNA content, and reacted at 70 ° C. for 4 hours.
  • Mano G manufactured by Amano Enzyme
  • the obtained liquid was adjusted to pH 4, and Sumiteam PM (manufactured by Shin Nippon Chemical Co., Ltd.) as a commercially available phosphatase was added at 1.5% with respect to the initial RNA content, and reacted at 35 ° C. for 3 hours.
  • the obtained liquid was adjusted to pH 3, nucleosidase was added at 1.5% with respect to the initial RNA content, and the mixture was reacted at 50 ° C. for 3 hours.
  • the yeast extract was adjusted to pH 5.5 again, deactivated at 100 ° C. for 15 minutes, dextrin was added as an excipient at 50% per weight of solid content, and spray-dried.
  • the ribose content of the obtained yeast extract was 2.1% by weight.
  • Example 2 After the supernatant of Example 1 was adjusted to pH 5.5 and nuclease “Amano G” was allowed to act in the same manner as in Example 1, Deamizyme G (manufactured by Amano Enzyme) was added to the initial RNA content as a commercially available deaminase. On the other hand, 0.5% was added and reacted at 60 ° C. for 4 hours. Subsequently, phosphatase and nucleosidase were allowed to act in the same manner as in Example 1, the yeast extract was adjusted to pH 5.5, inactivated at 100 ° C. for 15 minutes, and dextrin was added as an excipient at 50% per weight of solid content. Spray dried. The ribose content of the obtained yeast extract was 1.8% by weight.
  • Example 1 The supernatant of Example 1 was adjusted to pH 5.5, and only nuclease was allowed to act in the same manner as in Example 1. After inactivating the yeast extract at 100 ° C. for 15 minutes, dextrin was used as an excipient at 50% by weight of the solid content. % And spray dried. Ribose was not detected in the obtained yeast extract. Comparative Example 1 is an example in which RNA-derived ribose is present as a mononucleotide.
  • Example 2 The supernatant of Example 1 was adjusted to pH 5.5, and nuclease and phosphatase were sequentially allowed to act in the same manner as in Example 1. After the reaction, the yeast extract was adjusted to pH 5.5 again and inactivated at 100 ° C. for 15 minutes, and then dextrin was added as an excipient at 50% per weight of the solid content under spray drying. Ribose was not detected in the obtained yeast extract. Comparative Example 2 is an example in which RNA-derived ribose is present as a nucleoside.
  • 0.05 weight of the yeast extract of Examples 1 and 2 or Comparative Examples 1 and 2 is added to 100 weight of curry soup prepared by dissolving commercially available curry solubilized in water so that the solid content is 6%, and heated at 90 ° C. for 1 hour. Then, sensory evaluation of the taste was performed before and after heating. Since the yeast extract of Comparative Example 1 contained a taste-generating nucleic acid such as guanylic acid, the aftertaste of curry soup was enhanced, but there was no change in taste quality before and after heating. In the yeast extract of Comparative Example 2, there was no enhancement of the umami taste of the aftertaste because the taste nucleic acid was degraded, and there was no change in taste quality before and after heating.
  • a taste-generating nucleic acid such as guanylic acid
  • the yeast extracts of Examples 1 and 2 were dissolved in water to a solid content of 40% and heated at 105 ° C. for 30 minutes. When the yeast extract after heating was diluted with water so as to have a solid content of 1% and sensory evaluation of the taste was performed, a chicken-like flavor was felt.
  • the ribose-containing seasoning obtained by the production method of the present invention has a part or all of the taste-derived nucleic acid in the microbial extract such as yeast extract, so that there is little umami derived from the taste-like nucleic acid, Thickness and richness can be imparted to food by adding to food and heating. Furthermore, when the ribose-containing seasoning itself is heated in a wet heat or dry heat state, a characteristic flavor is exhibited by the Maillard reaction in the extract, and a new taste can be imparted by adding to the food. The same applies when heated together with an amino compound such as an amino acid or a compound having an SH group, and a seasoning having a more characteristic flavor is obtained by the Maillard reaction.

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Abstract

[Problem] The present invention addresses the problem of providing a condiment in which D-ribose is included by decomposing a nucleic acid component in a microorganism extract and to show the effect of the D-ribose-containing condiment on the quality of taste. [Solution] In the condiment according to the present invention, 1.5 wt% or more of D-ribose can be included by causing two types of enzymes, a phosphatase and a nucleosidase, or four types of enzymes, a nuclease, a deaminase, a phosphatase, and a nucleosidase to act on a microorganism extract. When heated, the composition of the present invention is able to impart depth and richness to a food product.

Description

リボース含有酵母調味料Ribose-containing yeast seasoning
　本発明は、リボース含有酵母調味料に関するものである。 The present invention relates to a ribose-containing yeast seasoning.
Ｄ－リボースは既存添加物、甘味料として認められた五単糖であり、生体のエネルギー通貨であるＡＴＰの構成成分、ビタミンＢ２の生成原料などとして重要な物質であることから、栄養補助食品や医薬品等にも使用されている。工業的な製造法としては従来、Ｂａｃｉｌｌｕｓ属の発酵培養液から分離する発酵法等が知られている。（特許文献１） D-ribose is a pentose sugar recognized as an existing additive and sweetener, and is an important substance as a constituent of ATP, a vital energy currency, and a raw material for producing vitamin B2. It is also used for pharmaceuticals. As an industrial production method, a fermentation method for separating from a fermentation culture solution of the genus Bacillus has been conventionally known. (Patent Document 1)
また、Ｄ－リボースはあらゆる食品中に含まれるだけでなく、Ｄ－リボースなどの五単糖は条件にもよるが、グルコースなどの六単糖よりも褐変速度が速いことが一般的に知られており、食品の風味のキー物質となり得る。例えば、非特許文献１では、Ｄ－リボースがチキンフレーバー、ローストフレーバーの前駆体として重要な物質であることを報告している。 In addition, D-ribose is not only contained in all foods, but pentoses such as D-ribose are generally known to have a faster browning rate than hexoses such as glucose, depending on conditions. It can be a key substance of food flavor. For example, Non-Patent Document 1 reports that D-ribose is an important substance as a precursor of chicken flavor and roasted flavor.
他方、酵母、乳酸菌、麹菌など食品利用されている微生物は多数ある。例えば、酵母では、酵母エキス及び酵母調味料の呈味性物質としては従来、グルタミン酸などのアミノ酸や、イノシン酸、グアニル酸などの呈味性核酸が注目されてきた。これら酵母エキスにＤ－リボースをはじめとする還元糖を加えて加熱して、酵母エキス中のアミノ酸等とメイラード反応を起こし、ミートフレーバー等の特徴のあるフレーバーのある調味料を得る方法が知られている。（特許文献２） On the other hand, there are many microorganisms used for food such as yeast, lactic acid bacteria, and koji molds. For example, in yeast, amino acids such as glutamic acid, and tasty nucleic acids such as inosinic acid and guanylic acid have hitherto attracted attention as taste substances for yeast extract and yeast seasoning. A method is known in which a reducing sugar such as D-ribose is added to these yeast extracts and heated to cause a Maillard reaction with amino acids and the like in the yeast extract to obtain a flavoring with a characteristic flavor such as meat flavor. ing. (Patent Document 2)
しかしながら、酵母エキスなどの微生物エキス中の核酸成分や、核酸を多く含む食品素材中を分解し、酵母エキス中などのＤ－リボースを高含有させた例、及びその味質は知られていなかった。 However, the nucleic acid component in microbial extracts such as yeast extract and the food material containing a lot of nucleic acid were decomposed so that the D-ribose content in yeast extract was high, and its taste quality was not known. .
特開平５－２６０９７９Japanese Patent Laid-Open No. 5-260979 ＷＯ２０１２／０３９２７５WO2012 / 039275
酵母エキス中の核酸成分を分解し、Ｄ－リボースを含有させた酵母調味料の提供並びに、従来の酵母エキスにない呈味性を有する酵母調味料を得ることを課題とする。 It is an object of the present invention to provide a yeast seasoning containing a D-ribose by decomposing a nucleic acid component in a yeast extract and to obtain a yeast seasoning having a taste that is not found in conventional yeast extracts.
本発明者らは、上記課題の解決のために鋭意研究の結果、酵母抽出物などに対してリボヌクレアーゼ、フォスファターゼ、ヌクレオシダーゼの３種類、又はリボヌクレアーゼ、デアミナーゼ、フォスファターゼ、ヌクレオシダーゼの４種類を作用させることで酵母抽出物中などのＲＮＡを分解し、酵母エキス中にＤ－リボースを含有させることが出来ることを見出した。 As a result of diligent research to solve the above-mentioned problems, the present inventors caused three types of ribonuclease, phosphatase, and nucleosidase, or four types of ribonuclease, deaminase, phosphatase, and nucleosidase to act on yeast extract and the like. Thus, it was found that RNA in yeast extract and the like can be degraded and D-ribose can be contained in the yeast extract.
本発明のＤ－リボース含有調味料は、例えば、酵母エキスの場合には、酵母エキスがもつ呈味性核酸を分解しているため、食品に添加して加熱することにより、従来の酵母エキスにない呈味性を有しているため、食品に対して厚み、コク等を付与する効果があることを見出した。さらに、本発明のＤ‐リボース含有調味料を乾熱又は湿熱等で加熱することでも従来の酵母エキスと異なる特徴的な風味を呈することを見出した。
In the case of yeast extract, for example, in the case of yeast extract, the D-ribose-containing seasoning of the present invention decomposes the taste-generating nucleic acid of yeast extract. It has been found that there is an effect of imparting thickness, richness and the like to foods because it has no taste. Furthermore, it has been found that the D-ribose-containing seasoning of the present invention exhibits a characteristic flavor different from that of the conventional yeast extract by heating it with dry heat or wet heat.
また、核酸を多く含む食品を用いて、本発明の方法で、調味料を製造した場合には、呈味性核酸は、分解されるため、例えば、鰹節などを用いた場合、食品に添加して加熱することで、従来の鰹節とは異なる風味をなる調味料を得ることができる。 In addition, when a seasoning is produced by the method of the present invention using a food containing a large amount of nucleic acid, the tasteful nucleic acid is decomposed. For example, when bonito is used, it is added to the food. When heated, a seasoning having a flavor different from that of conventional bonito can be obtained.
すなわち本発明は、
（１） リボースを１．５％以上含有する調味料
（２） 核酸を含む食品に対してフォスファターゼ、ヌクレオシダーゼの２種類を作用させる工程を有する上記（１）記載の調味料の製造方法
（３） 核酸を含む食品に対してリボヌクレアーゼ、デアミナーゼ、フォスファターゼ、ヌクレオシダーゼの４種類を作用させる工程を有する上記（１）記載の調味料の製造方法
（４） 上記（１）に記載の調味料を加熱する調味料の製造方法、

（５） 上記（１）に記載の調味料を添加することを特徴とする食品
（６） 上記（１）に記載の調味料を有効成分とする食品の呈味改質方法
に係るものである。 That is, the present invention
(1) A seasoning containing 1.5% or more of ribose (2) A method for producing a seasoning according to the above (1), comprising a step of allowing two types of phosphatase and nucleosidase to act on a food containing nucleic acid (3 ) The method for producing the seasoning according to (1) above, which comprises a step of causing ribonuclease, deaminase, phosphatase, and nucleosidase to act on a food containing nucleic acid (4) Heating the seasoning according to (1) A method for producing seasonings,

(5) A food characterized by adding the seasoning described in (1) above (6) A method for improving the taste of a food comprising the seasoning described in (1) as an active ingredient .
本発明によると、調味料の製造においてリボヌクレアーゼ、フォスファターゼ、ヌクレオシダーゼの３種類、又はリボヌクレアーゼ、デアミナーゼ、フォスファターゼ、ヌクレオシダーゼの４種類を作用させることで、酵母エキスなどの微生物エキス中のＲＮＡを分解し、Ｄ－リボースを含有するように製造した組成物は、特に加熱工程を有する食品に対して、厚み、コクを付与することを見出した。本発明は、酵母エキス中のＲＮＡを構成するモノヌクレオチドを分解しているため、呈味性核酸由来の旨味は少ないが、酵母エキス中のアミノ酸と酵母エキス中のＲＮＡから得られたＤ－リボースによる加熱反応により、従来の酵母エキスとは異なる風味を有した酵母調味料を得ることができる。 According to the present invention, RNA in microbial extracts such as yeast extract is degraded by acting three types of ribonuclease, phosphatase, and nucleosidase, or four types of ribonuclease, deaminase, phosphatase, and nucleosidase in the production of seasonings. It has been found that the composition produced to contain D-ribose gives thickness and richness particularly to foods having a heating step. The present invention decomposes mononucleotides constituting RNA in yeast extract, so that there is little umami derived from tasty nucleic acid, but D-ribose obtained from amino acids in yeast extract and RNA in yeast extract A yeast seasoning having a flavor different from that of the conventional yeast extract can be obtained by the heating reaction by.
本発明の調味料は、乳酸菌エキス、麹エキス、酵母エキス（以下「微生物エキス」）、食品素材であれば、鰹節、白子、煮干しなどの魚介類、大豆、シイタケなどの豆類、キノコ類、牛肉、鶏肉、豚肉などの畜肉類等の核酸を含む食品にリボヌクレアーゼ、デアミナーゼ、フォスファターゼ、ヌクレオシダーゼを作用さる。必要であれば遠心分離により澱を除去し、濃縮、殺菌、乾燥することにより製造することが出来る。以下、本発明を詳細に説明する。 The seasonings of the present invention are lactic acid bacteria extract, koji extract, yeast extract (hereinafter referred to as “microbe extract”), fish foods such as bonito, shirako, and boiled, beans such as soybeans and shiitake mushrooms, Ribonuclease, deaminase, phosphatase, and nucleosidase act on foods containing nucleic acids such as beef, chicken, and pork. If necessary, the starch can be removed by centrifugation, concentrated, sterilized and dried. Hereinafter, the present invention will be described in detail.
　本発明に用いる微生物エキスは、核酸成分を含有する微生物エキスであれば特に制限なく使用できる。例えば酵母エキスの場合、製造法も、特に制限なく、複数の方法を組み合わせることもできる。酵母などを培養し、該菌体を集菌、洗浄した後、熱水抽出法、酵素抽出法、又は、酸、若しくはアルカリ抽出法、さらには、これらの組み合わせによる微生物エキスの抽出方法などがあり、これらの製造法で得られた微生物エキスを用いることができる。 The microorganism extract used in the present invention can be used without particular limitation as long as it is a microorganism extract containing a nucleic acid component. For example, in the case of yeast extract, the production method is not particularly limited, and a plurality of methods can be combined. After cultivating yeast, etc., collecting and washing the cells, there are hot water extraction method, enzyme extraction method, acid or alkali extraction method, and also microbial extract extraction method by these combination etc. The microbial extract obtained by these production methods can be used.
 本発明に用いる原料は、酵母、乳酸菌、麹など食品利用されている微生物、核酸を多く含む食品を利用することができる。
このなかでは、微生物として、RNA含量が高い、酵母を用いることがもっとも好ましい。酵母としては、パン酵母、ビール酵母（サッカロマイセス・セレビシエ）、トルラ酵母（キャンディダ・ユティリス）などを挙げることができ、中でもＤ－リボースの原料となる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く、酵母調味料として製造可能である。 As the raw material used in the present invention, microorganisms used for food such as yeast, lactic acid bacteria, and koji, and foods rich in nucleic acids can be used.
Among these, it is most preferable to use yeast having a high RNA content as the microorganism. Examples of the yeast include baker's yeast, beer yeast (Saccharomyces cerevisiae), Torula yeast (Candida utilis), etc. Among them, Torula yeast that is generally considered to have a high RNA content as a raw material for D-ribose. Is desirable and can be produced as a yeast seasoning.
微生物エキス等に、リボヌクレアーゼ、デアミナーゼ、フォスファターゼ、ヌクレオシダーゼを作用させて、本発明の酵母調味料を得ることができる。酵素反応の順番は、反応終了時にＤ－リボースが酵母調味料中に１．５重量％以上になれば特に反応の順序は問わず、２種以上の酵素を同時に作用させることもできる。また、反応終了時にＤ－リボースが酵母調味料中に１．５重量％以上になれば、デアミナーゼ反応は省略することができる。さらに、原料となる核酸を多く含む食品に含まれる酵素の作用、または食品の加工工程により、核酸が分解され、モノヌクレオチドが生成される場合には、リボヌクレアーゼの工程を省略することもできる。Ｄ－リボース含量は、できるだけ多く含有させることが望ましい。 The yeast seasoning of the present invention can be obtained by allowing ribonuclease, deaminase, phosphatase, or nucleosidase to act on a microorganism extract or the like. As for the order of the enzyme reaction, if D-ribose is 1.5% by weight or more in the yeast seasoning at the end of the reaction, the reaction order is not particularly limited, and two or more enzymes can be allowed to act simultaneously. Further, if D-ribose becomes 1.5% by weight or more in the yeast seasoning at the end of the reaction, the deaminase reaction can be omitted. Furthermore, when a nucleic acid is decomposed and a mononucleotide is produced by the action of an enzyme contained in a food containing a large amount of nucleic acid as a raw material or a processing process of the food, the ribonuclease step can be omitted. It is desirable to contain as much D-ribose content as possible.
ここで、本発明の製造方法によると、微生物エキス中のＲＮＡにリボヌクレアーゼ、ヌクレオシダーゼの２種類、又はリボヌクレアーゼ、デアミナーゼ、ヌクレオシダーゼの３種類を作用させると、リボースリン酸を含有する調味料が出来る。リボースリン酸含有エキスもＤ－リボース含有エキスと同様に、食品に添加して加熱することで、食品に対して厚み、コクを付与する効果がある。又、リボースリン酸含有エキスそのものを乾熱又は湿熱で加熱することで、従来の酵母エキスにはない特徴的な風味を呈する調味料となる。 Here, according to the production method of the present invention, when two types of ribonuclease and nucleosidase, or three types of ribonuclease, deaminase and nucleosidase are allowed to act on RNA in a microbial extract, a seasoning containing ribose phosphate can be obtained. The ribose phosphate-containing extract, like the D-ribose-containing extract, has the effect of adding thickness and richness to the food by adding it to the food and heating it. Further, by heating the ribose phosphate-containing extract itself with dry heat or wet heat, it becomes a seasoning exhibiting a characteristic flavor not found in conventional yeast extracts.
本発明に用いるリボヌクレアーゼは、ＲＮＡに作用して、モノヌクレオチド又はオリゴヌクレオチドを生じる酵素であれば、特に制限なく使用できる。本発明では、フォスファターゼ、ヌクレオシダーゼが作用しやすいようにＲＮＡのリボース-リン酸結合を切断し、低分子化するために使用する。例えば、天野エンザイム社製のヌクレアーゼ「アマノＧ」を使用する場合、酵母、乳酸菌または麹等の抽出物をｐＨ４～７、望ましくはｐＨ５～６に調整し、５０～７５℃、望ましくは６０～７０℃で、酵母、乳酸菌または麹等の抽出物中のＲＮＡ含量に対して酵素を０．０５～２％、望ましくは０．１～１％添加し、１～８時間、望ましくは２～５時間反応させる。 The ribonuclease used in the present invention can be used without particular limitation as long as it is an enzyme that acts on RNA to produce a mononucleotide or oligonucleotide. In the present invention, it is used to cleave the ribose-phosphate bond of RNA so that phosphatase and nucleosidase can act easily to reduce the molecular weight. For example, when the nuclease “Amano G” manufactured by Amano Enzyme is used, the extract of yeast, lactic acid bacteria, koji, etc. is adjusted to pH 4-7, preferably pH 5-6, and 50-75 ° C., preferably 60-70. At 0 ° C., 0.05-2%, preferably 0.1-1%, of the enzyme is added to the RNA content in the extract of yeast, lactic acid bacteria, koji, etc., and 1-8 hours, preferably 2-5 hours. React.
本発明に用いるフォスファターゼは、ＲＮＡに作用させる場合、リボース-リン酸結合を切断する酵素、モノヌクレオチドに作用させる場合は、リボース-リン酸結合を切断し、リン酸を遊離する酵素であれば、特に制限なく使用できる。例えば、新日本化学工業社製のスミチームＰＭの場合、酵母抽出物をｐＨ３～７、望ましくはｐＨ４～５に調整し、２０～７５℃、望ましくは３０～５０℃で、酵母、乳酸菌または麹等の微生物抽出物のＲＮＡ含量に対して酵素を０．０５～２％、望ましくは０．１～１％添加し、１～８時間、望ましくは２～５時間反応させる。 The phosphatase used in the present invention is an enzyme that cleaves a ribose-phosphate bond when acting on RNA, and an enzyme that cleaves a ribose-phosphate bond and liberates phosphate when acting on a mononucleotide, Can be used without any particular restrictions. For example, in the case of Sumiteam PM manufactured by Shin Nippon Chemical Industry Co., Ltd., the yeast extract is adjusted to pH 3-7, preferably pH 4-5, at 20-75 ° C., preferably 30-50 ° C., yeast, lactic acid bacteria, koji, etc. The enzyme is added in an amount of 0.05 to 2%, preferably 0.1 to 1%, and reacted for 1 to 8 hours, preferably 2 to 5 hours.
本発明に用いるヌクレオシダーゼは、核酸物質の核酸塩基-リボース結合を切断し、核酸塩基を切断する酵素であれば、特に制限なく使用できる。ヌクレオシダーゼには、基質特異性がある場合があり、例えばプリン塩基とピリミジン塩基どちらかを認識するもの、ヌクレオシドのみに作用しヌクレオチドに作用しないもの等が存在するが、本発明では、最終的にＤ－リボースを多く含有させるため、基質をより広く認識するヌクレオシダーゼを用いることが望ましい。また、基質特異性を有するヌクレオシダーゼを用いる場合は、基質特性の異なる２種以上を作用させても良い。 The nucleosidase used in the present invention can be used without particular limitation as long as it is an enzyme that cleaves a nucleobase-ribose bond of a nucleic acid substance and cleaves the nucleobase. Nucleosidases may have substrate specificity, for example, those that recognize either purine bases or pyrimidine bases, and those that act only on nucleosides but not nucleotides. In order to contain a large amount of D-ribose, it is desirable to use a nucleosidase that recognizes the substrate more widely. Moreover, when using the nucleosidase which has substrate specificity, you may act 2 or more types from which a substrate characteristic differs.
本発明に用いるデアミナーゼは、特に５’－ＡＭＰのアミノ基を脱離させて呈味性核酸物質である５’－ＩＭＰに変換するために用いる。核酸物質の構造によって、フォスファターゼやヌクレオシダーゼの反応速度が異なるため、反応条件を調節することができる。また、得られる調味料の味質を調整することも可能である。例えば、天野エンザイム社製のデアミザイムＧを使用する場合、酵母抽出物をｐＨ４～８、望ましくはｐＨ５～７に調整し、３０～６０℃、望ましくは３０～５０℃で、酵母、乳酸菌または麹等の微生物抽出物中のＲＮＡ含量に対して酵素を０．０５～２％、望ましくは０．１～１％添加し、１～８時間、望ましくは２～５時間反応させる。 The deaminase used in the present invention is used in particular for removing the amino group of 5'-AMP and converting it into 5'-IMP, which is a tasty nucleic acid substance. Since reaction rates of phosphatase and nucleosidase differ depending on the structure of the nucleic acid substance, the reaction conditions can be adjusted. It is also possible to adjust the quality of the seasoning obtained. For example, when Deamizyme G manufactured by Amano Enzyme is used, the yeast extract is adjusted to pH 4-8, preferably pH 5-7, at 30-60 ° C., preferably 30-50 ° C., and yeast, lactic acid bacteria, koji, etc. The enzyme is added in an amount of 0.05 to 2%, preferably 0.1 to 1%, and reacted for 1 to 8 hours, preferably 2 to 5 hours.
本発明において、リボースは下記のＨＰＬＣ－ＲＩ条件によって測定することが出来る。下記の条件でリボース標品を測定して保持時間と面積を求めた後、試料を測定し、その面積比により試料中のＤ－リボース含量を算出した。
＜ＨＰＬＣ－ＲＩ条件＞
・カラム：ＳＵＧＡＲ　ＳＰ０８１０（８．０×３００）（Ｓｈｏｄｅｘ社製）
・移動相：超純水
・流速：０．７ｍＬ／ｍｉｎ
・温度：８０℃ In the present invention, ribose can be measured under the following HPLC-RI conditions. After measuring the ribose preparation under the following conditions to determine the retention time and area, the sample was measured, and the D-ribose content in the sample was calculated from the area ratio.
<HPLC-RI conditions>
Column: SUGAR SP0810 (8.0 × 300) (manufactured by Shodex)
-Mobile phase: Ultrapure water-Flow rate: 0.7 mL / min
・ Temperature: 80 ℃
本発明で使用できる加工飲食品としては、たれ、スープ、畜肉練り製品など、様々な食品が挙げられるが、酵母エキス中のＤ－リボースが食品中のアミノ酸などのアミノ化合物やＳＨ基を有する化合物とアミノカルボニル反応を起こすように、添加後に加熱工程を要するものが望ましい。 Processed foods and drinks that can be used in the present invention include various foods such as sauces, soups, livestock meat products, etc., and D-ribose in yeast extract is an amino compound such as amino acids in foods and a compound having an SH group. What requires a heating step after the addition is desirable so as to cause an aminocarbonyl reaction.
Ｄ－リボース含有酵母調味料そのものを乾熱又は湿熱で加熱させたエキスは、本発明の製造工程により、通常の酵母調味料に含まれる呈味性核酸が分解されているため、呈味性核酸による旨味が低いが、エキス中で既にアミノカルボニル反応が起こっているため、加熱工程の無い加工飲食品に対しても例えば、畜肉様の風味、コクを付与することが出来る。
In the extract obtained by heating the D-ribose-containing yeast seasoning itself with dry heat or wet heat, the taste nucleic acid contained in the normal yeast seasoning is degraded by the production process of the present invention. However, since an aminocarbonyl reaction has already occurred in the extract, for example, a meat-like flavor and richness can be imparted to processed foods and drinks without a heating step.
加工飲食品に対する酵母調味料の添加量は、一般的に０．０１～５重量％であり、好ましくは０．０３～１重量％、更に好ましくは０．０５～０．３重量％である。この範囲であれば、加工飲食品のコクを自然に増強することができる。０．０１％より少ない添加量では呈味改質の効果を認めにくく、また、５％より多く含有させると、酵母調味料自体の風味が目立つようになり、また、コスト的にも好ましくない。 The amount of yeast seasoning added to processed foods and drinks is generally 0.01 to 5% by weight, preferably 0.03 to 1% by weight, and more preferably 0.05 to 0.3% by weight. If it is this range, the richness of processed food / beverage products can be strengthened naturally. If the addition amount is less than 0.01%, it is difficult to recognize the effect of taste modification. If the addition amount is more than 5%, the flavor of the yeast seasoning itself becomes noticeable, and it is not preferable in terms of cost.
　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。なお、リボース含量の測定は、前段に記載の方法で行った。 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 ribose content was measured by the method described in the previous stage.
＜実施例１＞　
　キャンディダ・ユティリスＣｓ７５２９株（ＦＥＲＭＰ－３３４０）１０％菌体懸濁液１０００ｍＬを沸騰水中で１５分間熱水抽出した後、遠心分離により菌体残渣を除去し、上澄液を得た。この上澄液をｐＨ５．５に調整した。この上澄液のＲＮＡ含量を測定し、市販のリボヌクレアーゼとしてヌクレアーゼ「アマノＧ」（天野エンザイム社製）をＲＮＡ含量に対して１．５％添加し、７０℃で４時間反応させた。続いて得られた液をｐＨ４に調整し、市販のフォスファターゼとしてスミチームＰＭ（新日本化学社製）を初発のＲＮＡ含量に対して１．５％添加し、３５℃で３時間反応させた。続いて得られた液をｐＨ３に調整し、ヌクレオシダーゼを初発のＲＮＡ含量に対して１．５％添加し、５０℃で３時間反応させた。反応後の酵母エキスを再度ｐＨ５．５に調整し、１００℃で１５分間失活後、賦形剤としてデキストリンを固形分重量当たり５０％加えてスプレードライした。得られた酵母エキスのリボース含量は２．１重量％であった。 <Example 1>
Candida utilis Cs7529 strain (FERMP-3340) 10% cell suspension 1000 mL was extracted with boiling water in hot water for 15 minutes, and then the cell residue was removed by centrifugation to obtain a supernatant. The supernatant was adjusted to pH 5.5. The RNA content of this supernatant was measured, nuclease “Amano G” (manufactured by Amano Enzyme) as a commercially available ribonuclease was added at 1.5% with respect to the RNA content, and reacted at 70 ° C. for 4 hours. Subsequently, the obtained liquid was adjusted to pH 4, and Sumiteam PM (manufactured by Shin Nippon Chemical Co., Ltd.) as a commercially available phosphatase was added at 1.5% with respect to the initial RNA content, and reacted at 35 ° C. for 3 hours. Subsequently, the obtained liquid was adjusted to pH 3, nucleosidase was added at 1.5% with respect to the initial RNA content, and the mixture was reacted at 50 ° C. for 3 hours. After the reaction, the yeast extract was adjusted to pH 5.5 again, deactivated at 100 ° C. for 15 minutes, dextrin was added as an excipient at 50% per weight of solid content, and spray-dried. The ribose content of the obtained yeast extract was 2.1% by weight.
＜実施例２＞
実施例１の上澄み液をｐＨ５．５に調整して、実施例１と同様にヌクレアーゼ「アマノＧ」を作用させた後、市販のデアミナーゼとしてデアミザイムＧ（天野エンザイム社製）を初発のＲＮＡ含量に対して０．５％添加し、６０℃で４時間反応させた。続いて実施例１と同様にフォスファターゼとヌクレオシダーゼを作用させ、酵母エキスをｐＨ５．５に調整し、１００℃で１５分間失活させた後、賦形剤としてデキストリンを固形分重量当たり５０％加えてスプレードライした。得られた酵母エキスのリボース含量は、１．８重量％であった。 <Example 2>
After the supernatant of Example 1 was adjusted to pH 5.5 and nuclease “Amano G” was allowed to act in the same manner as in Example 1, Deamizyme G (manufactured by Amano Enzyme) was added to the initial RNA content as a commercially available deaminase. On the other hand, 0.5% was added and reacted at 60 ° C. for 4 hours. Subsequently, phosphatase and nucleosidase were allowed to act in the same manner as in Example 1, the yeast extract was adjusted to pH 5.5, inactivated at 100 ° C. for 15 minutes, and dextrin was added as an excipient at 50% per weight of solid content. Spray dried. The ribose content of the obtained yeast extract was 1.8% by weight.
＜比較例１＞
実施例１の上澄液をｐＨ５．５に調整して実施例１と同様にヌクレアーゼのみを作用させ、酵母エキスを１００℃で１５分間失活後、賦形剤としてデキストリンを固形分重量当たり５０％加えてスプレードライした。得られた酵母エキスにリボースは検出されなかった。比較例１は、ＲＮＡ由来のリボースがモノヌクレオチドとして存在する例である。 <Comparative Example 1>
The supernatant of Example 1 was adjusted to pH 5.5, and only nuclease was allowed to act in the same manner as in Example 1. After inactivating the yeast extract at 100 ° C. for 15 minutes, dextrin was used as an excipient at 50% by weight of the solid content. % And spray dried. Ribose was not detected in the obtained yeast extract. Comparative Example 1 is an example in which RNA-derived ribose is present as a mononucleotide.
＜比較例２＞
実施例１の上澄み液をｐＨ５．５に調整して実施例１と同様にヌクレアーゼ、フォスファターゼを順次作用させた。反応後の酵母エキスを再度ｐＨ５．５に調整し、１００℃で１５分間失活させた後、賦形剤としてデキストリンを固形分重量当たり５０％加えてスプレードライ下。得られた酵母エキスにリボースは検出されなかった。比較例２は、ＲＮＡ由来のリボースがヌクレオシドとして存在する例である。 <Comparative example 2>
The supernatant of Example 1 was adjusted to pH 5.5, and nuclease and phosphatase were sequentially allowed to act in the same manner as in Example 1. After the reaction, the yeast extract was adjusted to pH 5.5 again and inactivated at 100 ° C. for 15 minutes, and then dextrin was added as an excipient at 50% per weight of the solid content under spray drying. Ribose was not detected in the obtained yeast extract. Comparative Example 2 is an example in which RNA-derived ribose is present as a nucleoside.
市販のカレールーを固形分６％となるように水に溶かしたカレースープ１００重量に対し、実施例１，２又は比較例１，２の酵母エキスを０．０５重量加え、９０℃で１時間加熱し、加熱前後で食味の官能評価を実施した。比較例１の酵母エキスはグアニル酸などの呈味性核酸を含むため、カレースープの後味のうま味を増強したが、加熱前後で味質に変化はなかった。比較例２の酵母エキスは、呈味性核酸が分解されているため後味のうま味の増強は無く、また加熱前後で味質に変化は無かった。Ｄ－リボースを含む実施例１，２の酵母エキスは、呈味性核酸が分解されているため後味のうま味増強は認められなかったが、加熱によりＤ－リボースがメイラード反応を起こし、野菜様、カラメル様の複雑な甘みの増強、コクが感じられた。 0.05 weight of the yeast extract of Examples 1 and 2 or Comparative Examples 1 and 2 is added to 100 weight of curry soup prepared by dissolving commercially available curry solubilized in water so that the solid content is 6%, and heated at 90 ° C. for 1 hour. Then, sensory evaluation of the taste was performed before and after heating. Since the yeast extract of Comparative Example 1 contained a taste-generating nucleic acid such as guanylic acid, the aftertaste of curry soup was enhanced, but there was no change in taste quality before and after heating. In the yeast extract of Comparative Example 2, there was no enhancement of the umami taste of the aftertaste because the taste nucleic acid was degraded, and there was no change in taste quality before and after heating. In the yeast extracts of Examples 1 and 2 containing D-ribose, no umami enhancement of the aftertaste was observed because the taste nucleic acid was degraded, but D-ribose caused Maillard reaction by heating, Caramel-like complex sweetness enhancement, richness was felt.
実施例１，２の酵母エキスを固形分４０％となるように水に溶解し、１０５℃で３０分間加熱した。加熱後の酵母エキスを固形分１％となるように水で希釈して食味の官能評価を実施したところ、チキン様のフレーバーが感じられた。 The yeast extracts of Examples 1 and 2 were dissolved in water to a solid content of 40% and heated at 105 ° C. for 30 minutes. When the yeast extract after heating was diluted with water so as to have a solid content of 1% and sensory evaluation of the taste was performed, a chicken-like flavor was felt.
本発明の製造方法により得られたリボース含有調味料は、酵母エキスなどの微生物エキス中の呈味性核酸を一部または全部を分解しているため、呈味性核酸由来の旨味は少ないが、食品に添加し、加熱することで食品に対して厚み、コクを付与することが出来る。さらに、リボース含有調味料そのものを湿熱又は乾熱状態で加熱するとエキス内のメイラード反応により特徴的な風味を呈し、食品に添加することで新たな味質を付与することが出来る。アミノ酸などのアミノ化合物やＳＨ基を有する化合物と共に加熱した場合も同様で、メイラード反応によりさらに特徴的な風味を持つ調味料となる。 The ribose-containing seasoning obtained by the production method of the present invention has a part or all of the taste-derived nucleic acid in the microbial extract such as yeast extract, so that there is little umami derived from the taste-like nucleic acid, Thickness and richness can be imparted to food by adding to food and heating. Furthermore, when the ribose-containing seasoning itself is heated in a wet heat or dry heat state, a characteristic flavor is exhibited by the Maillard reaction in the extract, and a new taste can be imparted by adding to the food. The same applies when heated together with an amino compound such as an amino acid or a compound having an SH group, and a seasoning having a more characteristic flavor is obtained by the Maillard reaction.

Claims (6)

  1. リボースを１．５重量％以上含有する調味料。 A seasoning containing 1.5% by weight or more of ribose.
  2. 核酸を含む食品に対して、フォスファターゼ、ヌクレオシダーゼの２種類を作用させる工程を有する請求項１に記載の調味料の製造方法。 The method for producing a seasoning according to claim 1, further comprising a step of allowing phosphatase and nucleosidase to act on a food containing nucleic acid.
  3. 核酸を含む食品に対してリボヌクレアーゼ、デアミナーゼ、フォスファターゼ、ヌクレオシダーゼの４種類を作用させる工程を有する請求項１に記載の調味料の製造方法。 The method for producing a seasoning according to claim 1, further comprising a step of causing four types of ribonuclease, deaminase, phosphatase, and nucleosidase to act on a food containing nucleic acid.
  4. 請求項１に記載の調味料を加熱する調味料の製造方法。 The manufacturing method of the seasoning which heats the seasoning of Claim 1.
  5. 請求項１に記載の調味料を添加することを特徴とする食品 A food comprising the seasoning according to claim 1.
  6. 請求項１に記載の調味料を有効成分とする食品の呈味改質方法 A method for improving the taste of a food comprising the seasoning according to claim 1 as an active ingredient.
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