WO2019212050A1 - Microcapsules - Google Patents

Microcapsules Download PDF

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Publication number
WO2019212050A1
WO2019212050A1 PCT/JP2019/018037 JP2019018037W WO2019212050A1 WO 2019212050 A1 WO2019212050 A1 WO 2019212050A1 JP 2019018037 W JP2019018037 W JP 2019018037W WO 2019212050 A1 WO2019212050 A1 WO 2019212050A1
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WIPO (PCT)
Prior art keywords
yeast
flavor
yeast cells
microcapsule
active ingredient
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PCT/JP2019/018037
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English (en)
Japanese (ja)
Inventor
綾子 立松
久 松藤
望未 藤江
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テーブルマーク株式会社
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Application filed by テーブルマーク株式会社 filed Critical テーブルマーク株式会社
Priority to KR1020207028495A priority Critical patent/KR20210004970A/ko
Priority to JP2020517071A priority patent/JP7341128B2/ja
Priority to CN201980029521.0A priority patent/CN112055611A/zh
Publication of WO2019212050A1 publication Critical patent/WO2019212050A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • 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
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J13/00—Colloid chemistry, e.g. the production of colloidal materials or their solutions, not otherwise provided for; Making microcapsules or microballoons
    • B01J13/02—Making microcapsules or microballoons
    • B01J13/04—Making microcapsules or microballoons by physical processes, e.g. drying, spraying
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes

Definitions

  • the present invention relates to a microcapsule containing yeast cells as an active ingredient, a production method thereof and use thereof.
  • Flavor is a very important factor when considering the taste of food.
  • the physicochemical properties of flavors (flavors) involved in flavor are as low as 300 or less in molecular weight, and the molecular structure has many reactive groups such as aldehydes, ketones and esters. Therefore, it can be said that the flavor has high volatility and is unstable to heat, light and oxygen.
  • heat treatment is performed in various processes such as drying, concentration, and sterilization. In these processes, the flavor is volatilized or oxidized, causing deterioration of the quality of food and a decrease in flavor. Therefore, it can be said that flavor retention and stabilization are indispensable.
  • Flavor retention and stabilization methods include an adsorption method in which it is adsorbed and retained on activated carbon or zeolite, and a microencapsulation method in which the contents are protected by coating with a coating material.
  • a microcapsule is a fine particle that encloses a liquid, solid, or gas and is uniformly covered with a thin film around it.
  • Microcapsules containing pharmaceuticals, agricultural chemicals, fragrances, food materials, etc. have been industrially commercialized. By forming a thin film on the outside of a substance having a certain characteristic, it is possible to simultaneously contain the characteristic, and the contained substance can be taken out when necessary.
  • Microcapsule production methods include chemical methods such as interfacial polymerization, submerged cured film method, and molecular inclusion method using cyclodextrin. Physical methods such as spray drying, spray cooling, and air suspension film method.
  • a method bacterial cell method in which a liquid substance is included in a cell body such as yeast.
  • yeast cells mainly used in the bacterial cell method have long been essential for the production of alcoholic beverages by fermentation of carbohydrates and the production of fermented foods such as bread, miso and pickles in food processing.
  • amino acids, vitamins and nucleic acids have been used for the production of a wide variety of useful substances including not only the food field but also the pharmaceutical field.
  • yeast cells containing the yeast cell skeleton as a main component
  • yeast microcapsules are obtained by encapsulating yeast in which a fragrance is encapsulated in cells.
  • Yeast flavor powder is produced by enclosing the flavor in the yeast cells.
  • yeast flavor powders can be differentiated from spray-dried powders that do not use yeast cells that maintain the shape of the powder even in aqueous solution and release the flavor immediately after water absorption. It is thought that this is a flavor inclusion method that can be expected to be applied in applications other than dry food.
  • yeast microcapsules As a method for producing yeast microcapsules, encapsulation of yeast cells in which components in the yeast cells are released outside the cells has been reported.
  • JP-A-8-243378 is a production method for microencapsulating yeast cells that have been acid-treated after autolysis. This is a method of reducing the electrical repulsion between the yeast cell wall surface and the substance encapsulated by acid treatment and facilitating the incorporation (paragraph 0012 of JP-A-8-243378).
  • Japanese Patent Application Laid-Open No. 2009-268395 relates to a yeast capsule in which the surface of a yeast microcapsule encapsulating a fragrance or a spice extract is coated with fats and oils. In this method, the yeast cells are treated with an enzyme, the solid content is acid-treated, and a fragrance is enclosed in the yeast cells.
  • JP-T-2016-514951 is a composition containing a homogenous paste containing microorganisms such as yeast isolated from protoplasts, flavor or fragrance, and water at a certain ratio, and flavor or fragrance was protoplast-separated.
  • a method for producing a protoplast-separated microorganism encapsulated in a living organism A mixture of protoplast-separated microorganisms and a water-soluble emulsifier of a polymer and a carrier composed of an arbitrary carbohydrate are mixed and heated, and then the molten mass is extruded by an extruder, cut into granules, and glass particles or glass beads are obtained. To manufacture.
  • the present inventors have released the content components from the yeast cells to the outside of the cells, and by using the yeast cells from which the content components have been separated, The inventors have found that microcapsules excellent in releasability and flavor can be obtained, and have arrived at the present invention.
  • An object of the present invention is to provide a method for producing a microcapsule.
  • the object of the present invention is to provide a microcapsule comprising a yeast cell from which the content component produced by the production method of the present invention is separated and a second active ingredient.
  • the object of the present invention is to provide a food or beverage flavor improver comprising the microcapsules of the present invention.
  • This invention aims at providing the food or drink containing the microcapsule of this invention, or a flavor improvement agent.
  • this invention includes the following aspects [Aspect 1] A method for producing a microcapsule, comprising: A process of producing yeast cells in which the yeast cells are treated with hot water, the content components are released to the outside of the cells, and the content components are separated and remain; The step of making the yeast cell in which the content component is separated and remaining as the first active ingredient, and encapsulating the second active ingredient therein, including, However, the acid components are not applied to the yeast cells that have been separated and remain. The manufacturing method. [Aspect 2] The method according to aspect 1, comprising a step of subjecting the yeast cells, in which the content components have been separated and left, to a protease and / or cellulase addition treatment.
  • the step of encapsulating the second active ingredient in the yeast cells in which the content components are separated and remaining includes mixing and stirring the yeast cells in which the content components are separated and remaining, the second active ingredient and water, and stirring. 8. The method according to any one of items 7.
  • the step of encapsulating the second active ingredient in the yeast cells in which the content components are separated and remaining is agitated by mixing the yeast cells in which the content components are separated and remaining, the second active ingredient and water, and stirring.
  • Aspect 18 The microcapsule according to any one of aspects 14 to 17, wherein the second active ingredient is a fat-soluble substance selected from the group consisting of a fragrance, a spice extract, an animal oil, a flavor oil, and a vegetable oil.
  • the microcapsule according to any one of embodiments 14-18 which is in the form of a paste.
  • the microcapsule according to any one of aspects 19 which can be stored refrigerated.
  • a food or beverage comprising the microcapsule according to any one of Embodiments 14 to 20, or the flavor improving agent according to Embodiment 21.
  • the method for suppressing vegetable protein smell including adding the thing which has an effect.
  • the microcapsule of the present invention not only encapsulates a large amount of fragrance by encapsulating yeast cells extracted with hot water, but also has a sustained release property that releases a scent as time passes and the time of eating. Excellent yeast microencapsulation could be produced. Furthermore, since the microcapsules of the present invention are not subjected to acid treatment, they can also contain flavors that could not be used because of the influence of oxidation odor, such as vanilla flavor, and are processed foods, seasonings, and retort foods. It can be used not only for dairy products but also for many foods and drinks.
  • FIG. 1 shows yeast dispersion concentration (solid content concentration) (weight%), flavor inclusion rate (mg / g powder microcapsule) (left vertical axis) and water content (right vertical direction) of yeast cells (preparation 2-D). (Axis) relationship. Black circles indicate coverage, and white circles indicate moisture content.
  • Fig. 2 shows the mixing ratio of flavor and yeast (preparation 2) in microcapsules (flavor / yeast), flavor coverage (mg / powder microcapsules) (left vertical axis) and inclusion efficiency (%) (right vertical) (Axis) relationship. Squares indicate flavor coverage, and diamonds indicate comprehensive efficiency.
  • FIG. 1 shows yeast dispersion concentration (solid content concentration) (weight%), flavor inclusion rate (mg / g powder microcapsule) (left vertical axis) and water content (right vertical direction) of yeast cells (preparation 2-D). (Axis) relationship. Black circles indicate coverage, and white circles indicate moisture content.
  • Fig. 2 shows the mixing ratio of flavor and yeast (prepar
  • FIG. 2A shows the result of yeast microcapsules (preparation 2-S) using yeast cells obtained by spray-drying (spray drying) without treatment with enzymes and emulsifiers.
  • FIG. 2B shows no treatment with enzymes and emulsifiers.
  • the results of yeast microcapsules using yeast cells (sample 2-D) obtained by heat drying (drum drying) are shown.
  • FIG. 3 shows the relationship between the mixing ratio of flavor and yeast (flavor / yeast) in the microcapsule and the inclusion ratio of the flavor (mg / powder microcapsule) (left vertical axis).
  • the black graph shows the result using the standard 1-D
  • the shaded graph shows the result using the standard 2-D.
  • FIG. 4 shows the relationship between spray drying air inlet temperature and flavor coverage (mg / powder microcapsules).
  • the round shape is the coverage of standard 1-D and d-limonene
  • the diamond is the coverage of standard 2-D and d-limonene
  • the square is the moisture content of standard 1-D
  • the triangle is the standard 2- The result of the moisture content of D is shown.
  • FIG. 5 shows the relationship between the stirring time of the mixed solution of the cells from which the content components are extracted, the second active ingredient, and water, and the flavor inclusion rate (mg / powder microcapsule).
  • FIG. 6 shows the relationship between the stirring temperature of the mixed solution of the cells (sample 1) from which the content components were extracted, the second active ingredient and water, and the flavor coverage (mg / powder microcapsules).
  • the black graph on the right side of each temperature shows the results for ethyl caproate, and the shaded graph on the left side shows the results for d-limonene.
  • FIG. 7 shows the relationship between the stirring temperature of the mixed solution of the cell from which the content component was extracted (standard 2), the second active ingredient and water, and the flavor coverage (mg / powder microcapsule).
  • FIG. 8 shows the result of observing the structure of a yeast microcapsule using a yeast cell (preparation 2-S) obtained by spray drying without spraying with an enzyme or an emulsifier using a scanning electron microscope. Show. From left, control microcapsules without flavor, microcapsules with ethyl caproate, capsules with d-limonene. The upper and interruptions are 3000 ⁇ and the lower ones are 10,000 ⁇ .
  • FIG. 9 shows the results of observing the structure of yeast microcapsules using yeast cells (preparation 2-D) obtained by drum drying without being treated with enzymes or emulsifiers, using a scanning electron microscope. From left, control microcapsules without flavor, microcapsules with ethyl caproate, capsules with d-limonene. The upper and middle rows are photomicrographs of 3000 times and the lower row is 10,000 times.
  • FIG. 10 shows the results of observation of the structure of yeast microcapsules using yeast cells (sample 1-D) spray-dried by enzyme treatment and emulsifier treatment using a scanning electron microscope.
  • the upper row is the yeast cell (preparation 1-D) before encapsulation
  • the lower row is the microcapsule containing d-limonene.
  • the upper photo is a photomicrograph of 3000 times
  • the lower left photo is 5000 times
  • the lower right photo is 1500 times.
  • FIG. 11 shows the results of examining the sustained release behavior of microcapsules.
  • the horizontal axis represents the time (minutes) from the production of the microcapsules and imposing dry or wet conditions
  • the vertical axis represents the flavor residual ratio.
  • the left is a sustained release of dry conditions
  • the right is a sustained release of wet conditions (100% by weight).
  • FIG. 12 shows the results of examining the oxidative stability of microcapsules.
  • the horizontal axis represents the storage period (days) when the microcapsules were subjected to oxidizing conditions at 105 ° C.
  • the vertical axis represents the limonene oxide release rate (mg / powder microcapsule) (FIG. 12A) and the carboxyl release rate (mg / powder microcapsule) (FIG. 12B).
  • FIG. 13 shows plant protein only (test group 1), lactic acid bacteria / yeast fermented product added (test group 2), yeast microcapsules added (test group 3), both lactic acid bacteria / yeast fermented products and yeast microcapsules.
  • FIG. 6 is a diagram showing the total area of GC peaks corresponding to hexanal in each test group (from the top, test group 1 to test group 4) by performing GC-MS measurement for each test group added (test group 4).
  • the present invention in one aspect, relates to a method for manufacturing a microcapsule.
  • the method of the present invention comprises: A process of producing yeast cells in which the yeast cells are treated with hot water, the content components are released outside the cells, and the content components are separated and remain; The step of making the yeast cell in which the content component is separated and remaining as the first active ingredient, and encapsulating the second active ingredient therein, including, However, acid treatment is not performed on the yeast cells in which the content components are separated and remain.
  • yeast cells include cells such as torula yeast, baker's yeast, brewer's yeast, sake yeast and the like.
  • the yeast cells may be in various forms such as pressed yeast, dry yeast, active dry yeast, dead yeast, and sterilized dry yeast.
  • the yeast cell may be a yeast cell-derived material (for example, a crushed yeast cell or powder) having substantially the same composition as the yeast cell (cell).
  • the yeast used in the present invention may be, for example, a yeast belonging to the genus Saccharomyces or a yeast belonging to the genus Candida, and is not particularly limited.
  • Saccharomyces cerevisiae Saccharomyces cerevisiae
  • Candida utilis may be used from a viewpoint that has a lot of knowledge in research and the like.
  • the method of the present invention comprises a step of producing a yeast cell in which yeast cells are treated with hot water, the content components are released outside the cells, and the content components are separated and remain.
  • a high-temperature solution other than water can be used as long as the content component has a function of releasing it from the cells.
  • a buffer solution or an emulsifier may be used.
  • the “content component” is a component obtained by decomposing and extracting yeast cells. It contains amino acids, nucleic acid-related substances, minerals, and vitamins as main ingredients, and is used in “condiments”, “microbe culture media”, “livestock feed”, “health supplements” and the like. Fermentation function and fermentation products (metabolites) may be used for bread and alcoholic beverages.
  • yeast cells in which content components are separated and remain are used as the first active ingredient constituting the microcapsule.
  • yeast cells in which the content components are separated and remain may be referred to as “yeast cells”.
  • Non-limiting examples of “yeast cells in which the content components are separated and remained” include Moistex STD ( Fuji Food Industry). Moistex STD is obtained by treating yeast cells after content components have been separated with an enzyme treatment and an emulsifier.
  • Other examples of “yeast cells in which content components are separated and remained” are so-called dry yeasts, such as “DYP-SY-02” (Fuji Food Industry), KR yeast (Kojin Life Sciences) and the like. In these preparations, the yeast cells are dried after being sterilized after the content components are extracted or not extracted. Unlike Moistex STD, steps such as enzyme treatment and emulsifier addition treatment are performed. There is nothing.
  • the yeast cells remaining after the content components are separated may be in a dried state or in a paste containing water.
  • the yeast cells that have separated and remained content components are in a dried state.
  • it is a paste in which an appropriate amount of water is added to yeast.
  • the amount of water added to the yeast is not particularly limited. Without limitation, it can be made into a paste by adding about 0.1 times or more water to the amount of yeast.
  • water washing is performed after heat treatment or after performing enzyme treatment and / or emulsifier addition treatment in addition to heat treatment.
  • Water washing is the addition of water to yeast cells and stirring. It means to perform treatment and clean.
  • solid-liquid separation with a centrifuge or the like after water washing to remove the content components and the like.
  • the washing with water is preferably performed twice or more and three times or more. By repeating the water washing, components that cause off-flavors and off-flavors can be removed, and the color tone can be close to white.
  • the yeast cells remaining after separation of the content components preferably have a protein content of 70 wt% or less, 66 wt% or less, 60 wt% or less, 55 wt% or less, 53 wt% or less, 51 wt%. It is as follows.
  • the yeast cells remaining after the content components are separated preferably have a protein content of 45% by weight or more, 48% by weight or more, or 50% by weight or more.
  • the yeast cells remaining after separation of the content components preferably have a protein content of 45% to -70% by weight, 45% to -66% by weight, 48% to -66% by weight, 48%. % To 55% by weight, 48% to 53% by weight.
  • the production method of the present invention includes a step in which the yeast cells remaining after the content components are separated are used as the first active ingredient, and the second active ingredient is included therein. By this step, a microcapsule encapsulated in the yeast cells in which the content component whose second active ingredient is the first active ingredient is separated and remains is obtained.
  • the type of the second active ingredient is not particularly limited as long as it can be included in the yeast cells in which the content components are separated and remain.
  • the second active ingredient is a fat-soluble substance selected from the group consisting of fragrances, spice extracts, flavor oils, animal oils and vegetable oils.
  • the microcapsules of the present invention can be added to foods, beverages and the like.
  • an ingredient useful for improving the flavor, aroma, texture and the like of foods and beverages is preferable.
  • the “flavoring” includes, as one aspect, d-limonene, carvone, ethyl caproate, chili flavor, vanilla flavor, grilled flavor, wasabi flavor, coffee flavor, pepper, black pepper, mustard, curry spice, livestock meat Flavors etc. are included.
  • the second active ingredient examples include, specifically, monoester chain simple waxes such as palmitic acid methyl ester composed of higher fatty acid and higher alcohol as simple lipids, cholesterol ester, sitosterol ester, ergosterol ester Sterol esters such as fats, simple waxes containing cyanolipids, such as cyclic simple waxes represented by esters such as fat-soluble vitamins A, D and E, complex waxes such as diol lipids and diesters, monoolein, monostearin, etc.
  • monoester chain simple waxes such as palmitic acid methyl ester composed of higher fatty acid and higher alcohol as simple lipids, cholesterol ester, sitosterol ester, ergosterol ester
  • Sterol esters such as fats, simple waxes containing cyanolipids, such as cyclic simple waxes represented by esters such as fat-soluble vitamins A, D and E, complex waxes such as diol lipids and diesters, mono
  • Triglycerides represented by microbial oils and fats, chimyl alcohol Alkyl glycerol ether lipids such as monoalkyl and dialkyl such as batyl alcohol, monoalkyl monoacyl, monoalkyl diacyl and trialkyl types and alkenyl glyceryl such as monoalkenyl, dialkenyl, monoalkenyl monoacyl, monoalkenyl diacyl and trialkenyl types Examples include ether lipids, ceramides, and alcohols such as isoamyl alcohol.
  • Sesquiterpenes such as terpene, bisabolen, farnesol, nerolidol, ciperone, hinokic acid, camphorene, phytol, hinokiol, sugiol, abietic acid, chlorophyll, retinol, tocopherol, diterpenes such as phylloquinone, triterpene, menaquinone, ubiquinone, etc.
  • Terpenoids such as polyterpenes, cholesterol, sitosterol, ergosterol, bile acids, sex hormones, adrenal lipid hormones, cardiotoxin genin, steroid sapogenin, steroids such as solanidine, phytoene, lycopene, carotene, xanthophyll, citralin, capsanthin, etc. Carotenoids.
  • phosphatidylcholine such as soybean lecithin
  • glycerophospholipids such as phosphatidylethanolamine and phosphatidylserine
  • glycerophosphonolipids such as phosphatidylinositol, phosphatidylglycerol and cardiolipin
  • ether glycerophospholipids such as plasmalogen, ceramide phosphate, sphingo Sphingophospholipids such as myelin, phospholipids such as sphingophosphonolipids such as ceramide syratin
  • other glycolipids such as glyceroglycolipid and glycosphingolipid
  • steroid glycosides such as saponin and solanine
  • fatty acid sugar lipo
  • glycolipids such as polysaccharides, phosphoglycolipids, sulfur lipids, and amino acid lipids.
  • fat-soluble liquids such as fenitrothion and pyraclofacs can be mentioned.
  • Emulsifiers typified by glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and polysorbates can also be mentioned as the core substance.
  • the “second active ingredient” may include a non-lipid-soluble substance.
  • the “second active ingredient” may be only a fat-soluble substance.
  • the mixing ratio of the yeast cells remaining after separation of the content components and the second active ingredient can be appropriately selected.
  • the mixing ratio of the yeast cells remaining after separation of the content component and the second active ingredient is in the range of 6: 1-1: 2 by weight, in the range of 4: 1-1: 2, 4: 1- The range is 1: 1, 3: 1 to 1: 1, 2: 1 to 1: 1, approximately 2: 1.
  • the yeast cells in which the content components are separated and remain are mixed in a larger proportion than the second active ingredient.
  • Step of including the second active ingredient The step of encapsulating the second active ingredient in the yeast cells in which the content components are separated and remained is not particularly limited.
  • the step of encapsulating the second active ingredient in the yeast cell from which the content component has been separated and remaining includes mixing and stirring the yeast cell from which the content component has been separated and remaining, the second active ingredient and water. .
  • any liquid that can separate and disperse the remaining yeast cells and the second active ingredient in the same manner as water can be used as “water” in the method of the present invention.
  • water any liquid that can separate and disperse the remaining yeast cells and the second active ingredient in the same manner as water
  • buffer solution sugar solution, saline solution, soup stock and the like can be mentioned.
  • concentration of the solid content of the yeast cells and the second active ingredient in which the content components contained in the mixture are separated and remain are solid content concentration 10% or more, 15% or more, 20% or more, 23% or more, 25% or more, 30% or more.
  • inclusion amount (inclusion rate) of the second active ingredient (flavor) was maximized at a solid content concentration of about 23% or more.
  • the conditions for the stirring time and the stirring concentration are not particularly limited as long as the content components are separated and the remaining yeast cells, the second active ingredient, and water are sufficiently mixed to obtain a dispersion.
  • the stirring time is preferably 1 minute or more, 10 minutes or more, 30 minutes or more, 1 hour or more, 2 hours or more, 3 hours or more.
  • the stirring time is preferably within 10 hours, within 8 hours, within 6 hours, within 5 hours, and within 4 hours.
  • the stirring time is preferably 30 minutes to 10 hours, 1 hour to 8 hours, 2 hours to 6 hours, 3 hours to 5 hours. In one embodiment, the stirring time is about 4 hours.
  • the stirring temperature may be room temperature, but is not particularly limited as long as the yeast cells are not damaged, and stirring can be performed at room temperature or at a constant temperature. Preferably, they are 5 degreeC or more, 10 degreeC or more, 20 degreeC or more, 25 degreeC or more, 30 degreeC or more, 35 degreeC or more.
  • the stirring temperature is preferably less than 60 ° C, less than 50 ° C, and less than 45 ° C.
  • the stirring temperature is preferably 20 ° C or higher and lower than 60 ° C, 25 ° C or higher and lower than 50 ° C, or 30 ° C or higher and lower than 45 ° C. In one embodiment, the stirring temperature is about 40 ° C.
  • stirring can be performed, for example, using a stirrer or a homogenizer, preferably at a speed of 100 rpm to 5000 rpm or 200 rpm to 1000 rpm.
  • the step of encapsulating the second active ingredient in the yeast cell in which the content component has been separated and remaining is agitated by mixing the yeast cell in which the content component has been separated and remaining, the second active ingredient and water,
  • the obtained dispersion liquid may be used as a microcapsule in a paste state as it is, or may be used after drying.
  • it is a paste in which an appropriate amount of water is added to yeast.
  • the amount of water added to the yeast is not particularly limited. Without limitation, it can be made into a paste by adding about 0.1 times or more water to the amount of yeast.
  • the step of encapsulating the second active ingredient in the yeast cell in which the content component has been separated and remaining is agitated by mixing the yeast cell in which the content component has been separated and remaining, the second active ingredient and water, Drying the resulting dispersion. Dry microcapsules are obtained by drying. Drying can be performed by means of, for example, spray drying, heat drying (for example, atmospheric pressure heat drying), freeze drying, vacuum drying, or the like, but is not particularly limited.
  • Spray drying is a method in which a dispersion (emulsion) is sprayed onto fine droplets with an atomizer and brought into contact with high-temperature hot air to form a powder.
  • the particle size can be controlled by the rotation speed of the atomizer, and it is used for spraying slurry liquid containing liquid food or crystals with high viscosity.
  • Spray drying can be performed using, for example, a spray dryer such as Mini Spray Dryer B290 Buchi.
  • the temperature of the spray dryer air inlet is not particularly limited, but is not limited to 140 ° C or higher, 160 ° C or higher, 180 ° C or higher, or 200 ° C or higher. Although not limited, it is 300 degrees C or less, 280 degrees C or less, 250 degrees C or less, and 220 degrees C or less. In one embodiment, 160 ° C.-220 ° C. and about 200 ° C.
  • the temperature of the spray dryer air outlet is, but not limited to, 90 ° C-140 ° C, 100 ° C-125 ° C, 105 ° C-120 ° C.
  • the yeast cells remaining after separation of the content components, the second active ingredient and water are mixed and stirred, and the resulting dispersion is preferably flow rate 5 ml / min-15 ml / min, flow rate 8 ml / min. -12 ml / min, more preferably about 10 ml / min, introduced into the spray dryer.
  • the rotational speed of the atomizer (device for spraying the dispersion liquid into fine droplets) of the spray dryer is preferably 10,000 rpm-50,000 rpm, 20,000 rpm-40,000 rpm, 25,000 rpm- 35,000 rpm, about 30,000 rpm.
  • the heat drying can be performed by a conventional method using a drum dryer (drum dry) or an oven.
  • the heat drying is preferably atmospheric pressure heat drying.
  • the vacuum drying can be performed using a continuous vacuum dryer (CVD) or the like.
  • Freeze-drying is a drying technique in which a substance containing water such as food is frozen at a temperature below freezing point (for example, about ⁇ 30 ° C., and then dried by digesting the water under reduced pressure. This is also called freeze drying. For example, it can be performed using a device such as a freeze dryer.
  • the inclusion efficiency of the second active ingredient is preferably at least 10%, 20%, 30%, 40%, 50%, 60%, 80%.
  • the inclusion efficiency of the second active ingredient is the ratio of the second active ingredient contained in the microcapsule out of the second active ingredient used for mixing.
  • the amount of the second active ingredient contained in the microcapsule can be determined using a means such as gas chromatography capable of quantification, for example, a gas chromatography-hydrogen flame ionization detector.
  • gas chromatography capable of quantification
  • a gas chromatography-hydrogen flame ionization detector for example, a gas chromatography-hydrogen flame ionization detector.
  • acid treatment is not performed on yeast cells in which the content components are separated and remain.
  • “Acid treatment” is a treatment in which an acidic aqueous solution containing yeast cells in which content components are separated and left is heated and stirred for a certain period of time.
  • the acidic aqueous solution include hydrochloric acid, phosphoric acid, sulfuric acid, lactic acid, citric acid, acetic acid, ascorbic acid, and the like, but are not particularly limited.
  • JP-A-8-243378 describes the following treatment with an acidic aqueous solution as an essential requirement as a method for producing yeast microcapsules.
  • the pH of the acidic aqueous solution is suitably 2.0 or less, preferably 0-1 and more preferably 0-0.5.
  • the yeast residue may be suspended in an acidic aqueous solution so that the solid content concentration is 1 to 10%, preferably 2 to 5%.
  • the heating temperature and time of the suspension are preferably set depending on the pH and ionic strength of the system. For example, when the suspension is treated with an acidic aqueous solution having a pH of 0-0.5, The temperature may be 100 ° C. or less, preferably 85 ° C. or more and 100 ° C. or less, for 5 minutes or more and 1 hour or less, preferably 10 minutes or more and 30 minutes or less.
  • the heat treatment is carried out for a long time of 1 hour or more with an acidic aqueous solution having a pH of 0-0.5, or if the treatment is carried out with an excessive acidic aqueous solution having a pH of 0 or less, the strength of the cell wall of the yeast is adjusted accordingly. And the yield of acid-treated yeast may be reduced.
  • various organic solvents, dispersants, and preservatives can be added as necessary.
  • organic solvent various alcohols such as methanol and ethanol, acetone, hexane and the like, as the dispersant, sucrose ester, glycerin ester and the like, as the preservative, benzoic acid, sorbic acid, salicylic acid and the like alone, Or it can use together.
  • the acid treatment as exemplified above is not performed.
  • the method may further comprise a step of subjecting the yeast cells in which the content components are separated and remaining to the enzyme treatment.
  • the enzyme treatment is a treatment that makes it easier to include the second component by the cells from which the yeast extract has been extracted, a treatment that improves the flavor improving effect as the first active ingredient of yeast, and the yeast as the first active ingredient.
  • releases the fragrance of the 2nd component by the cell from which the yeast extract was extracted, etc. are contained.
  • Enzymes may be reacted with yeast cells singly or in combination of two or more. For example, a plurality of kinds of proteases or a plurality of kinds of cellulases may be combined.
  • the enzyme used for the enzyme treatment is a protease, cellulase, or a combination thereof.
  • the “enzyme treatment” is a protease and / or cellulase addition treatment.
  • protease examples include serine protease, cysteine protease, aspartic protease, metalloprotease, etc., for example, microorganism-derived protease, plant-derived papain, bromelain, etc., animal-derived trypsin, pepsin, cathepsin and the like. Can be mentioned.
  • microorganisms include Aspergillus spp. Such as Aspergillus oryzae and Aspergillusnets; Rhizopus niveus, Rhizop ore Bacillus bacteria such as amyloliquefaciens (Bacillus amyloliquefaciens), Bacillus licheniformis (Bacillus licheniformis), Bacillus stearothermophilus and the like.
  • the protease may be an endo-type protease or an exo-type protease. Preferably, it is an endo-type protease.
  • Cellulase is not particularly limited as long as it hydrolyzes a glycosidic bond of ⁇ -1,4-glucan such as cellulose.
  • ⁇ -1,4-glucan such as cellulose.
  • Trichoderma reesei Trichoderma viride (Trichoderma violet) ), Etc .
  • Cellulomonas spp . Acremonium cellulolyticus and other Acremonium spp .; Irpex lacteus and other Irpex spp .; Humicola insolens and others Humicola insolens Examples include cellulases derived from microorganisms such as Pyrococcus spp. Such as Pyrococcus horikoshii.
  • enzymes are added to the yeast cells remaining after the content components are separated and reacted.
  • the amount of the enzyme added can be appropriately determined by those skilled in the art depending on the type of enzyme.
  • the addition amount is preferably 1 to 5000 units, more preferably 10 to 2000 units, and more preferably 100 to 300 units per 1 g of yeast cells (solid content). More preferably.
  • the amount is preferably 0.1-100 units per gram of yeast cells (solid content), more preferably 0.5-50 units, and even more preferably 1-20 units.
  • the reaction temperature and reaction time of the enzyme can be appropriately adjusted according to the selected enzyme.
  • Examples of the reaction temperature include 10 ° C.-80 ° C., 25 ° C.-60 ° C.
  • Examples of the reaction time include 15 minutes to 48 hours, 30 minutes to 48 hours, and 2 hours to 12 hours.
  • the step of adding the emulsifier includes the step of adding the emulsifier before, after, or simultaneously with the step of performing the enzyme treatment on the yeast cells in which the content components are separated and remained. May be performed after the step of reacting the enzyme, or may be performed simultaneously with the step of reacting the enzyme. When two or more kinds of enzymes are reacted, an emulsifier may be added after reacting a certain enzyme and before reacting the second kind of enzyme, that is, during the reaction of a plurality of enzymes.
  • the emulsifier those having an HLB value of 1-14 are preferred.
  • the HLB value of the emulsifier is more preferably 1-12, still more preferably 1-7.
  • the emulsifier is selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and saponin. Moreover, you may add an emulsifier individually to 1 type, or 2 or more types may be added to the yeast cell which the content component isolate
  • glycerin fatty acid ester a monoglycerin fatty acid ester in which the degree of polymerization of glycerin is 1 and the fatty acid has 6 to 18 carbon atoms; the degree of polymerization of glycerin is 2 to 10 and the number of carbon atoms in fatty acid is 6 to 18 Specific polyglycerin fatty acid esters; organic acid monoglycerides and the like.
  • Examples of the fatty acid constituting the glycerin fatty acid ester include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, isostearic acid, oleic acid, linoleic acid, and linolenic acid.
  • organic acid monoglycerides include monoglycerol caprylic acid succinate, monoglycerol stearate citrate, monoglycerol stearate acetate, monoglycerol stearate succinate, monoglycerol stearate lactate, monoglycerol stearate diacetyltartaric acid Examples thereof include esters and monoglycerin oleic acid citrate.
  • sorbitan fatty acid ester examples include those in which a fatty acid having 6 to 18 carbon atoms is ester-bonded to one or more hydroxyl groups of sorbitan. More specifically, for example, sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monooleate and the like can be mentioned.
  • propylene glycol fatty acid ester examples include propylene glycol in which a fatty acid having 6 to 18 carbon atoms is ester-bonded, and may be a monoester or a diester.
  • fatty acid constituting the propylene glycol fatty acid ester include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, isostearic acid, oleic acid, linoleic acid, and linolenic acid.
  • sucrose fatty acid ester examples include those in which a fatty acid having 6 to 22 carbon atoms is ester-bonded to one or more hydroxyl groups of sucrose, such as sucrose laurate, sucrose myristate, and sucrose palmitate.
  • sucrose laurate such as sucrose laurate, sucrose myristate, and sucrose palmitate.
  • sucrose laurate such as sucrose laurate
  • sucrose myristate sucrose palmitate
  • acid esters examples include acid esters, sucrose stearates, sucrose oleates, sucrose behenates, sucrose erucates, and the like.
  • lecithin examples include plants such as soybean, corn, peanut, rapeseed, and wheat; animals such as egg yolk and cattle; and various lecithins extracted from microorganisms such as E. coli.
  • Phosphatidic acid, phosphatidylglycerin, phosphatidylinositol examples include phosphatidylethanolamine, phosphatidylmethylethanolamine, phosphatidylcholine, phosphatidylserine, bisphosphatidic acid, diphosphatidylglycerin and other glycerolecithins; sphingomyelin and other sphingolecithins.
  • the lecithin may be hydrogenated lecithin, enzymatically decomposed lecithin, enzymatically decomposed hydrogenated lecithin, hydroxylecithin and the like.
  • saponins examples include Enju saponins, Kiraya saponins, refined soybean saponins, yucca saponins, and the like.
  • the amount of the emulsifier added is preferably 0.01-1% by mass, more preferably 0.01-0.1% by mass, based on the yeast cells (wet mass) remaining after the content components are separated.
  • the wet mass means the mass of yeast cells in which the content components including the liquid (dispersion medium) are separated and remain.
  • the temperature and time of the treatment with the emulsifier can be appropriately adjusted according to the selected emulsifier.
  • Examples of the temperature include 50 ° C.-95 ° C. and 70 ° C.-95 ° C., but are not particularly limited.
  • Examples of the reaction time include, but are not particularly limited to, 10 minutes-5 hours, 20 hours-3 hours.
  • hydrophobic amino acids and the like that cause off-flavors such as bitterness, astringency, and savory taste derived from yeast cells are washed away by washing with water by enzyme treatment and / or addition of an emulsifier. It becomes easy to reduce these off-flavors.
  • the present invention relates in one aspect to microcapsules.
  • the microcapsule of the present invention includes a yeast cell produced by the production method of the present invention, in which content components are separated and left, and a second active ingredient.
  • the definition of the 2nd active ingredient in the microcapsule of this invention is as having demonstrated in the item of the "1. manufacturing method of a microcapsule.”
  • the second active ingredient is a fat-soluble substance selected from the group consisting of a fragrance, a spice extract, an animal oil and a vegetable oil.
  • the produced microcapsules may be frozen, refrigerated or stored at room temperature.
  • the manufactured microcapsules are stored refrigerated. Freezing is ⁇ 18 ° C. or lower, refrigeration is higher than ⁇ 18 ° C. and 10 ° C. or lower, and normal temperature indicates 10 ° C. or higher.
  • the dried yeast microcapsules can be stored at room temperature for a long period of time, but the yeast cells constituting the microcapsules may be destroyed in the drying step, and the inclusion state may be lost.
  • the paste-like material does not destroy the yeast cells and can maintain a comprehensive state for a certain period of time.
  • any of normal temperature storage, refrigerated storage, and frozen storage is possible.
  • deterioration of the yeast cells constituting the microcapsule progresses, so that it can be stored only for a relatively short period of time compared to the drying mode. Is easy to destroy.
  • Refrigerated storage is desirable because yeast cells do not break down and deterioration is relatively suppressed.
  • the yeast microcapsule is a paste-like yeast microcapsule that can be refrigerated.
  • the phrase “can be refrigerated” means an embodiment suitable for refrigerated storage, and includes embodiments that are actually refrigerated.
  • refrigeration means greater than ⁇ 18 ° C. and less than or equal to 10 ° C.
  • refrigeration means ⁇ 18 ° C. or lower, and normal temperature means 10 ° C. or higher.
  • the pasty yeast microcapsules are preferably, but not limited to, refrigerated and can be stored for 1 week or more, 2 weeks or more, 1 month or more, 2 months or more, or 3 months or more.
  • the microcapsules of the present invention are excellent in sustained release properties of the second active ingredient.
  • the microcapsule of the present invention exhibits excellent inclusion properties under dry conditions (for example, 80 ° C.), and has a residual ratio of about 80% or more of the second active ingredient even after 60 minutes from the production of the microcapsule. Show. Depending on the type of the second active ingredient, the residual ratio is higher, for example, 90% or more.
  • the microcapsules of the present invention exhibit sustained release even under wet conditions, for example, slowly releasing the second active ingredient after 10 minutes.
  • the microcapsule of the present invention has improved sustained release of the second active ingredient compared to the microcapsule obtained by using yeast cells that have been subjected to acid treatment and the content components have been separated and remain. ing.
  • “Acid treatment” in “Acid treatment” is the same as the acid treatment described in the section “(No acid treatment)” in “1. Production method of microcapsules”.
  • the sustained release of the second active ingredient is improved means that more time is taken and / or more second active ingredient is released.
  • the microcapsule of the present invention is 1.5 times or more, 2 times or more than the microcapsule obtained using acid-treated yeast cells in which the content components are separated and remain, The second active ingredient is released after a lapse of 3 times or more and 5 times or more.
  • the microcapsule of the present invention has been manufactured for 1 hour, 6 hours, 12 hours, 1 day, 3 days, 5 days, 8 days, 10 days, 15 days, As the day passes, the second active ingredient is gradually released.
  • the microcapsules of the present invention have the ability to release the second active ingredient even after 8 days or more, 10 days, 15 days, or 20 days from the manufacture of the microcapsules.
  • the microcapsule of the present invention is 1.5 times or more, 2 times or more than the microcapsule obtained using acid-treated yeast cells in which the content components are separated and remain, Releases the second active ingredient in an amount of 3 times or more and 5 times or more.
  • the microcapsules of the present invention exhibit excellent oxidative stability.
  • Oxidation stability means that the properties of the microcapsules are not easily changed even when exposed to oxidizing conditions, for example, even if time passes or is heated, or an oxidizing agent is added. To do.
  • the microcapsule is still dried at a high temperature (eg, 100 ° C. or higher, eg, 105 ° C.), and the second active ingredient is still present after 7 days or longer, 10 days, 15 days, or 20 days. Holds the ability to release.
  • the microcapsule of the present invention can be used for 7 days or more, 10 days, 15 days, or 20 days under high temperature (eg, 100 ° C. or more, eg, 105 ° C.) drying. Holds without discoloration or decay.
  • high temperature eg, 100 ° C. or more, eg, 105 ° C.
  • yeast microcapsules that have been subjected to enzyme treatment and emulsifier treatment have higher oxidative stability of the included second component, and the inclusion state of the second active ingredient is higher. Better.
  • the microcapsule of the present invention is a dry microcapsule, wherein the second active ingredient is 5% by weight or more, preferably 10% by weight or more, preferably 15% by weight or more, more preferably 20% by weight or more. Including.
  • the microcapsule has a yeast cell in which the content components are separated and remain to form an aggregate rather than a simple substance.
  • the microcapsule is shaped to have a membrane on its surface as compared to a control that does not include the second active ingredient.
  • this invention relates to the flavor improving agent of a foodstuff or a drink containing the said microcapsule.
  • the microcapsule includes yeast cells in which content components are separated and remain as the first active ingredient.
  • the yeast cells in which the content components are separated and remain contain components useful for improving the flavor of the food or beverage derived from the yeast cells.
  • a useful ingredient for flavor improvement of foodstuffs or drinks such as a fragrance
  • the flavor enhancer may contain components other than these as long as the content components are separated and remain in the yeast cells and the microcapsules containing the second active ingredient.
  • examples of further components that the flavor improver may contain include seasonings and pH adjusters.
  • “Containing as an active ingredient” is not particularly limited as long as the microcapsule is contained to such an extent that the effect of improving the flavor is exhibited. In one embodiment, it means that the microcapsule is contained in the flavor improver in an amount of 30% by weight or more, 50% by weight or more, more preferably 70% by weight or more, and further preferably 90% by weight or more.
  • the flavor improver can be added to foods or beverages.
  • the flavor improver containing the microcapsules of the present invention may be in a dry state or in a paste form (paste product).
  • the type of food and beverage to which the flavor improver of the present invention can be added is not particularly limited.
  • Examples of food include meat dishes (for example, dishes using chicken, beef, pork, lamb, venison, crab meat, steaks, minced meat dishes, etc.), seafood dishes (seawater fish, freshwater fish, shrimp, squid, shellfish, etc.) ), Vegetable dishes (for example, dishes using fruit vegetables, leaf vegetables, root vegetables, etc.), soups, stews, etc., or may be added directly to cooking ingredients, or sauces, clothes, kamaboko You may use it for the thing added to cooking, such as kneaded products.
  • Meat dishes can be used, for example, for seasonings such as pickling liquor of yakitori, sausage and ham, and seasonings such as grilled and dumplings. It can also be added to ingredients such as sweets (eg, cookies, cakes). As a beverage, it can be added to water, juice, tea (green tea, black tea), coffee, cocoa, milk, alcoholic beverages, milk beverages and the like. It is also possible to take microcapsules as a supplement.
  • the food to which the flavor enhancer of the present invention is added is a retort food.
  • the present invention includes the use of a pasty flavor enhancer in a retort food.
  • the type of retort food is not particularly limited, and includes curry, stew, hayashi rice, Chinese rice bowl, beef bowl, and the like.
  • the food to which the flavor enhancer of the present invention is added may be refrigerated food or frozen food, but is not particularly limited to the aspect.
  • the flavor enhancer is preferably 0.01% to 99% by weight, preferably 0.01% to 10% by weight, preferably 0.03% by weight, as a final concentration in the food or beverage. 5% by weight, preferably 0.05% -3% by weight.
  • the microcapsules are preferably 0.01% -99% by weight, preferably 0.01% -10% by weight, preferably 0.03% -5% in the final concentration in the food or beverage. % By weight, preferably 0.05% -3% by weight.
  • the second active ingredient is in a final concentration in the food or beverage, preferably 0.01% -99% by weight, preferably 0.01% -10% by weight, preferably 0.03% by weight- 5% by weight, preferably 0.05% -3% by weight.
  • the microcapsules of the present invention can realize not only a flavor improver but also a texture improving effect at the same time.
  • the present invention also relates to a food texture improving agent comprising the microcapsule.
  • the agent containing the microcapsule of the present invention can function as a flavor improving agent and a texture improving agent.
  • microcapsule of the present invention can include various components as the second active ingredient.
  • Microcapsules can be used as fragrances, deodorants, deodorants, dehumidifiers and the like in addition to food.
  • the present invention relates to a food or beverage containing the microcapsule or the flavor enhancer.
  • the beverages and foods are as described in “3. Flavor improver”.
  • composition for suppressing vegetable protein odor in this aspect, this invention suppresses vegetable protein odor containing the said (1) microcapsule and (2) the thing which has a vegetable protein odor suppression effect. Relates to a composition.
  • microcapsule is as described in the items "1. Microcapsule manufacturing method” and "2. Microcapsule”.
  • a substance having an effect of suppressing vegetable protein odor is not particularly limited as long as it has an effect of suppressing vegetable protein odor and is other than yeast microcapsules.
  • Specific examples include fermented products of soy milk or whey with lactic acid bacteria and yeast (lactic acid bacteria / fermented yeast products), and are not limited to, for example, WO2017 / 014253, eg, paragraph [0017]-[ [0044] can be used.
  • Examples of the raw material of the product having a plant protein odor suppressing effect are whole milk derived from milk, whey or soy milk, preferably whey derived from milk or soy milk, but are not particularly limited.
  • the order of fermentation by lactic acid bacteria and fermentation by yeast may be appropriate, but in one preferred embodiment, fermentation by lactic acid bacteria is first performed.
  • the lactic acid bacteria to be used are not particularly limited as long as they can be used for food production. Conditions for fermentation by lactic acid bacteria can be appropriately designed by those skilled in the art according to the lactic acid bacteria used.
  • the yeast used for yeast fermentation will not be specifically limited if it is used for food manufacture. Conditions for fermentation by yeast can be appropriately designed by those skilled in the art according to the yeast used.
  • the thing which has a vegetable protein smell suppression effect may be various forms.
  • the above liquid can be concentrated or dried as necessary to obtain a paste, solid, powder, granule or the like.
  • substances having a plant protein odor suppressing effect include, for example, CN-2 (manufactured by Fuji Food Industry Co., Ltd.), “Kyoto” cooking masked shochu (manufactured by Takara Shuzo Co., Ltd.), and other cooked liquors.
  • Plant protein especially soy protein (including processed products made from it) has a unique oxidation odor (sometimes called "plant protein odor").
  • the composition containing (1) microcapsules and (2) a plant protein odor-inhibiting effect can be used to suppress such plant protein odor.
  • Plant protein odor refers to an oxidative odor peculiar to plant proteins, particularly soy protein (including processed products made from the same).
  • WO2017 / 014253 describes that lactic acid bacteria / yeast fermented products can suppress vegetable protein odor.
  • plant protein odor is reduced but not completely eliminated only by lactic acid bacteria and yeast fermented product.
  • There are problems such as leaving an unpleasant flavor of origin.
  • the yeast microcapsule of the present invention has an effect of suppressing vegetable protein odor and an effect of improving flavor.
  • the combined use of the yeast microcapsules of the present invention and the lactic acid bacteria / fermented yeast product lasts for a long time in the suppression of vegetable protein odor.
  • the amount of the yeast microcapsules and the plant protein odor suppressing effect contained in the composition is not particularly limited. And the usage-amount with respect to the vegetable protein of a composition is not specifically limited. Without limitation, in one embodiment, the amount of yeast microcapsules relative to vegetable protein is 0.5% or more, 0.8% or more, 1.0% or more, 1.2% or more, The composition is used in such an amount that it is 5% by weight or more. If the amount of yeast microcapsules to be used is too large, a flavor derived from yeast capsules (if not preferred) may be felt. In a non-limiting embodiment, the composition is used in such an amount that the amount of yeast microcapsules relative to vegetable protein is 5.0% by weight or less, 3.0% by weight or less, or 2.0% by weight or less. To do.
  • the ratio of yeast microcapsules and plant protein odor control effects is not particularly limited. In one embodiment, the ratio between the yeast microcapsules and the plant protein odor control effect is 2: 1 to 1: 4, or 1: 1 to 1: 3. In one embodiment, the ratio of the content of yeast microcapsules and those having a vegetable protein odor control effect is about 1: 2.
  • the composition for suppressing the vegetable protein odor of the present invention is preferably a single product having a vegetable protein odor suppressing effect by using yeast microcapsules and a product having a vegetable protein odor suppressing effect in combination.
  • the plant protein odor control effect can be obtained for a longer time than when used. While not being bound by theory, in one aspect, a plant protein odor suppressing effect is taken into the yeast capsule and released slowly from the yeast capsule. It is thought to work.
  • the present invention relates to a food or beverage that includes (1) a microcapsule and (2) a product having an effect of suppressing vegetable protein odor.
  • microcapsule is as described in the items "1. Microcapsule manufacturing method” and "2. Microcapsule”.
  • the “thing having a plant protein odor suppressing effect” is as described in “5. Composition for suppressing plant protein odor”.
  • Foods are as described in “3. Flavor improvers”. Examples of foods include those that are preferred to suppress vegetable protein odors. As one aspect, for example, processed products such as hamburger, mentakatsu, meatball, meatloaf, roll cabbage, sausage and the like are included. More preferably, it is a processed product made from soy protein.
  • the present invention relates to a method for suppressing vegetable protein odor, which comprises adding (1) a microcapsule and (2) a substance having a plant protein odor suppressing effect. Method.
  • microcapsule is as described in the items "1. Microcapsule manufacturing method” and "2. Microcapsule”.
  • the “vegetable protein odor” is as described in “5. Composition for suppressing vegetable protein odor”.
  • the mode of adding the microcapsule and (2) the plant protein odor suppressing effect is not particularly limited, and both may be added simultaneously or sequentially. Preferably they are added simultaneously.
  • a microcapsule and (2) a product having a plant protein odor control effect may be added as a single composition or may be added separately.
  • ⁇ ⁇ ⁇ Ethyl caproate is a kind of ester and is known mainly as an aroma component of pineapple and sake.
  • d-Limonene is a kind of monoterpene and is mainly known as a citrus fragrance component such as lemon and orange.
  • limonene oxide include limonene oxide and carvone.
  • the reagents used in the examples are as follows. d-limonene (Wako Pure Chemical Industries, Ltd., Osaka, Japan); Ethyl caproate (Wako Pure Chemical Industries, Ltd., Osaka, Japan); Cyclohexanone (Wako Pure Chemical Industries, Ltd., Osaka, Japan) Hexane (Wako Pure Chemical Industries, Ltd., Osaka, Japan)
  • Halogen Moisture Meter A halogen moisture meter (HB43, Mettler Toledo International Inc., Gsammlungse, Switzerland) was used to measure the moisture content of the powder. The weight of the sample at the start of measurement is measured, and then the halogen heating module built in the main body quickly heats the sample and evaporates the moisture. The sample weight was continuously measured even during the drying process, and the measurement was performed based on the thermogravimetric principle of calculating the moisture content from the amount of water loss after the measurement.
  • GC-FID Gas chromatography-hydrogen ionization detector
  • Example 1 Production of yeast cells in which content components were released outside the cells and content components were separated and remained
  • yeast cells (sample 1) subjected to enzyme treatment and emulsifier treatment and these treatments were performed.
  • a yeast cell (preparation 2) that did not exist was prepared.
  • yeast cells (preparation 1) subjected to enzyme treatment and emulsifier treatment
  • the cultured baker's yeast Sacharomyces cerevisiae
  • 0.05 mass% of glycerin fatty acid ester was added based on yeast cells (wet mass).
  • Yeast cells were treated and sterilized at 90 ° C. for 30 minutes.
  • the pH was adjusted to 7.0, and then endo-type protease was added to the yeast cells and reacted at 50 ° C. for 6 hours.
  • the yeast cell was processed at 80 degreeC for 20 minute (s), and the enzyme was deactivated. Thereafter, the yeast cells were cooled, washed with water (three times), and dried by spray drying or drum drying to obtain powdered yeast cells.
  • the spray-dried product was designated as sample 1-S
  • the drum-dried product was designated as sample 1-D.
  • yeast cells (sample 2) that have not been treated with enzyme or emulsifier
  • the baker's yeast (Saccharomyces cerevisiae) cultured by a conventional method is separated by hot water extraction, and the remaining yeast cells are used. did.
  • enzymes and emulsifiers were not added, and the yeast cells were treated at 90 ° C. for 30 minutes and sterilized. Thereafter, the yeast cells were cooled, washed with water (three times), and dried by spray drying or drum drying to obtain powdered yeast cells.
  • the spray-dried product was designated as sample 2-S
  • the drum-dried product was designated as sample 2-D.
  • Example 2 Yeast Cell Encapsulation
  • yeast cells were encapsulated to produce microcapsules. Furthermore, the conditions for encapsulation were examined.
  • Example 1 The solid content of the preparation 1-D and the fragrance obtained in Example 1 was 25% by weight (the weight ratio of yeast cells to flavor in the solids was 2: 1) and 75% by weight of water.
  • a flavor mixture is prepared, shaken and stirred (250 rpm, 4 hours, 40 ° C.) with a stirrer (Bio Shaker Br-13UM, Taitec Co., Ltd., Saitama, Japan) to prepare a flavor dispersion, and yeast cells Was encapsulated to obtain microcapsules. Further, the flavor dispersion was introduced into the spray dryer at a flow rate of 10 ml / min, and spray drying was performed at an atomizer rotational speed of 30,000 rpm.
  • the inlet temperature of the spray dryer was 140-200 ° C.
  • the outlet temperature was 64-108 ° C.
  • the air flow rate was 35 m 3 / h.
  • the spray-dried powder was collected and used as powdered yeast microcapsules (powdered yeast microcapsules of preparation 1).
  • the inlet temperature of the spray dryer was 200 ° C.
  • the outlet temperature was 110-118 ° C.
  • the air flow rate was 27 m 3 / h.
  • the spray-dried powder was collected and used as powdered yeast microcapsules (prepared powdery yeast microcapsules 2).
  • Example 3 Examination of Yeast Dispersion Concentration
  • the yeast cell (preparation 2) obtained in Example 1 was used to change the solid content concentration and to disperse the yeast. The liquid concentration was examined.
  • the mixture was stirred for 8 hours, and an ethyl caproate yeast dispersion was prepared at a stirring temperature of 40 ° C.
  • the yeast dispersion was pulverized using a spray dryer under the same spray drying conditions as in Example 2 (1) to produce powder microcapsules. Using a gas chromatography-hydrogen flame ionization detector (GC-FID), the amount of flavor contained in the yeast cells in the produced microcapsules was examined.
  • GC-FID gas chromatography-hydrogen flame ionization detector
  • yeast microcapsules were extracted using hexane containing an internal standard of 500 ppm cyclohexanone as an extraction solvent. Weigh 20 mg of yeast microcapsule into a 12 ml test tube (NR-10, Marum, Osaka, Japan), add 300 ⁇ l of distilled water, mix for 10 minutes at room temperature with a vortex mixer, and then extract 1,700 ⁇ l. The solvent was added, and extraction was performed at a speed of 6 using a vortex mixer (Vortex Genius 3, IKA (registered trademark) -Werke GmbH & CO. KG, Staufen, Germany) at room temperature for 30 minutes.
  • a vortex mixer Vortex Genius 3, IKA (registered trademark) -Werke GmbH & CO. KG, Staufen, Germany
  • Nitrogen gas was used as the carrier gas, and the total flow rate was set to 13.9 ml / min.
  • the inlet temperature is set to 140 ° C
  • the column temperature is set to 130 ° C
  • the detector temperature is set to 200 ° C.
  • the detection signal is collected by a chromatographic data system (CDS-Lite ver. went. Flavor was quantified using the detected peak area. Calculation of flavor coverage (mg / g powder microcapsules) was performed using the following formula.
  • Example 2 Examination of mixing ratio of flavor and yeast Caproic acid to be mixed using untreated yeast cells (preparation 2) obtained in Example 1 in the preparation of yeast microcapsules similar to Example 2 (1) The inclusion rate of ethyl caproate when the ratio of ethyl (flavor) to yeast cells was changed was examined. The calculation of the flavor coverage rate was performed in the same manner as in Example 2 (3).
  • each of the drum-dried yeast cells (standard 1-D and standard 2-D) obtained in Example 1 was stirred and spray-dried while changing the mixing ratio with d-limonene. Powdered yeast microcapsules were prepared, and the inclusion rate of d-limonene was examined when the ratio of yeast cells was changed. The d-limonene coverage was calculated in the same manner as in Example 2 (3).
  • FIG. 3 shows the coverage rate when the standard 1-D and the standard 2-D are used.
  • the addition ratio of flavor and yeast is 1/2 and the 1/4 is greater than 1/4. It was shown again that efficiency is good. Furthermore, it is shown that the inclusion efficiency of the standard 1-D yeast microcapsules is higher than that of the standard 2-D yeast microcapsules. It was suggested that it contributed to the improvement.
  • the calculation of the flavor coverage was performed in the same manner as in Example 2 (3).
  • the moisture content was measured using a halogen moisture meter (HB43, Mettler Toledo International Inc., Gsammlungse, Switzerland). 1 g of wet yeast microcapsule was placed in an aluminum dish for measuring moisture (diameter 100 mm, 1-5790-01, AS ONE Corporation) and used for measurement.
  • the drying temperature was set to 160 ° C. After the measurement, the flavor of the sample before heating and after heating was quantified, the amount of evaporated flavor was calculated, and then the net water content was calculated using the formula (4) to obtain the moisture content.
  • the flavor coverage and moisture content are shown in FIG.
  • the standard 1-D yeast microcapsules have a higher flavor coverage than the standard 2-D yeast microcapsules. Regardless of the drying inlet air temperature, the standard 1-D yeast microcapsules have a lower water content than the standard 2-D yeast microcapsules. In particular, when the drying inlet air temperature was 180 ° C. or higher, the moisture content of the standard 1-D yeast microcapsules was significantly reduced, but the flavor coverage was almost unchanged. In particular, at 200 ° C., the water content decreased to about 3%.
  • the yeast cell capsule of the present invention can reduce the moisture content while maintaining the flavor coverage. Moreover, the yeast microcapsules of the standard 1-D have a higher flavor coverage than the yeast microcapsules of the standard 2-D. From the above experiment, the optimum temperature of the spray drying inlet is considered to be 200 ° C.
  • Example 2 Examination of stirring time
  • the stirring time of the flavor dispersion liquid was obtained using the yeast cells (preparation 1 and preparation 2) obtained in Example 1.
  • the influence of flavor (d-limonene or ethyl caproate) on coverage was examined.
  • the calculation of the flavor coverage was performed in the same manner as in Example 2 (3).
  • Example 3 Shape of Yeast Microcapsules
  • the shape of yeast microcapsules was examined. Specifically, ethyl caproate or d-limonene as a flavor was encapsulated in a preparation 2 that had been spray-dried or heat-dried (drum-dried), respectively, to produce yeast microcapsules.
  • a preparation 1 base and a yeast capsule encapsulating the preparation 1 were produced. Each obtained substance structure was observed using a scanning electron microscope (JSM-6060, JEOL Ltd., Tokyo, Japan).
  • a ⁇ 8 mm round carpon tape (Nisshin EM Co., Ltd., Tokyo, Japan) was attached to the sample stage, and a small amount of the yeast microcapsule was placed on the tape using a spatula. It was installed in a magnetron sputtering apparatus (MPS-1S, vacuum device, Ibaraki, Japan), and Pt-Pd electrons were attached. A sample stage was placed in a sample holder, attached to an electron microscope, and observed.
  • MPS-1S magnetron sputtering apparatus
  • Results are shown in FIG. 8, FIG. 9 and FIG.
  • the fungus bodies of the sample 1 and the sample 2 hardly existed as a simple substance and formed an aggregate.
  • the microcapsules appeared to have a membrane on the surface compared to controls that did not include flavor.
  • the fungus bodies of either the standard 1 or the standard 1 encapsulated hardly existed as a single body, forming an aggregate. Unevenness on the surface of the aggregate is not clear, and it is a little flat and integrated. This is thought to be because extra protein reacted in the steps of enzyme treatment and adding an emulsifier.
  • Comparative Example 1 As an equivalent to the acid-treated yeast cells of JP-A-8-243378, a yeast cell treated with phosphoric acid at pH 2.0 for 30 minutes (hereinafter referred to as acid treatment) was prepared and used in the following test. Provided. Hereinafter, it is referred to as Comparative Example 1.
  • Example 4 Nutritional component analysis of yeast cells
  • three types of yeast cell precursors Standard 2-S, Standard 1-S, and Comparative Example 1 were attached to the mechanism elucidation test of yeast microcapsules.
  • the nutritional component analysis was conducted. The content of each component was analyzed by the following method. Moisture: atmospheric pressure heating drying method (105 ° C, 3 hours) Crude protein: Kjeldahl method Lipid: Acid decomposition method Ash content: Direct ashing method (550 ° C., 10 hours) Carbohydrate: The above 4 components were subtracted from the whole.
  • the amount of the crude protein is smaller in the sample 1-S subjected to the enzyme treatment and the emulsifier treatment than in the untreated sample 2-S, and further reduced in the comparative example 1, which was subjected to the acid treatment.
  • the inclusion ability of microcapsules is further improved by removing excess protein in the steps of enzyme treatment and adding an emulsifier.
  • the acid treatment of JP-A-8-243378 protein components in the cells can be further removed, and the inclusion ability of the capsule is improved.
  • Example 5 Microcapsule Sustained Release Behavior under Drying and Wet Conditions This example investigated microcapsule sustained release behavior under dry and wet conditions.
  • preparations 2-S and 2-D powdered yeast microcapsules similar to those in Example 2 (2) were prepared.
  • the flavor sustained release behavior of the yeast microcapsules under 80 ° C. drying and 100% wet conditions was observed.
  • the amount of flavor release was examined by the change in the amount of flavor in the yeast powder.
  • the vertical axis represents the flavor remaining rate
  • the horizontal axis represents time.
  • the sustained release rate of ethyl caproate and d-limonene in each yeast was significantly faster under wet conditions, but it was shown that there was a certain flavor retention effect under dry conditions. Under the wet conditions, although the sustained release of the yeast microcapsules of the cells subjected to the drum drying treatment (2-D) was somewhat faster than that of the spray drying treatment (2-S), the sustained release ability was almost the same.
  • Example 6 Verification of oxidation stability and sustained release effect of yeast microcapsules
  • an oxidation stability test of yeast microcapsules was performed.
  • a powder yeast microcapsule of the preparation 2-D similar to that in Example 2 (2) was prepared.
  • the preparation 2-D was treated with hydrochloric acid by the method of Comparative Example 1, and then yeast microcapsules were produced by the same method as in Example 2 (2).
  • a capsule in which dextrin was spray-dried was prepared. Subsequently, the sustained release behavior of each yeast microcapsule was observed by an oxidation stability test under 105 ° C. dry drying conditions.
  • the acid-untreated yeast microcapsules of the present invention have a unique oxidation stability that the oxidation induction period is shorter than that in the case of the acid treatment of Comparative Example 1 but is initially suppressed but the oxidation gradually proceeds. It was revealed that the flavor (limonene) was included and stabilized.
  • Example 7 Preparation of Pasty Yeast Cell Microcapsules Sample 1-D obtained in Example 1 and spice (black pepper extract) were mixed at a solid content weight ratio of 2: 1 and then 3 times the amount of water. And further stirred with a stirrer (Bio Shaker Br-13UM, Taitec Co., Ltd., Saitama, Japan) (250 rpm) for 4 hours at 40 ° C. to obtain paste-like yeast microcapsules (standard) Product 1-P).
  • a stirrer Bio Shaker Br-13UM, Taitec Co., Ltd., Saitama, Japan
  • Example 8 Test on Limonene Scent
  • Example 1-P and sample 2-P A 3% aqueous solution of limonene entrapped yeast microcapsules was prepared and subjected to sensory evaluation and odor sensor measurement.
  • paste-like yeast microcapsules were obtained (sample 1-P and sample 2-P).
  • 3% of sample 1-P and sample 2-P were added to 80 ° C. hot water and stirred, and sensory evaluation was performed on limonene scent and yeast odor.
  • the sensory evaluation was conducted by five specialized panelists.
  • the odor sensor obtained the maximum value when measured for 1 minute after sensory evaluation. The results are shown in the following table.
  • Standard 1-P and Standard 2-P had a limonene scent and a yeasty odor.
  • the limonene fragrance remained stronger and the odor sensor showed a larger value, and the amount of limonene contained was larger.
  • Example 9 Comprehensive State Visual Confirmation Test of chili Flavor Comprehensive Yeast Microcapsules This Example is a comprehensive state visual confirmation test of Chile flavor entrapped yeast microcapsules. Using sample 1 and sample 2, chili flavor entrapped yeast microcapsules were produced. chili flavor OS-64657 (manufactured by Koken Food & Flavor) was used as the chili flavor. Yeast microcapsules of sample 1 were produced in two types: a spray-dried powder type (SD product) and a paste type that was not spray-dried (paste product).
  • SD product spray-dried powder type
  • paste type that was not spray-dried
  • Example 10 Sensory confirmation test of flavor inclusion state by adding chili flavor inclusion yeast microcapsules to koji
  • chili flavor inclusion yeast microcapsules prepared in the same manner as in Example 9 was added to koji, and flavor inclusion state A sensory confirmation test was conducted.
  • the difference in flavor perception indicates that “the taste is weak and the aftertaste is strong and feels flavor” is “encapsulated and encapsulated in good condition”.
  • the composition of the koji is as shown in the table below.
  • the control and preparation 2 yeast microcapsules felt a Chile flavor immediately after eating.
  • the yeast microcapsules (spray dried, paste) of the preparation 1 had a chili-flavored taste and a surimi flavor, and gradually a chili-flavor was felt with chewing.
  • the sample 2 yeast microcapsules also had a Chile-flavored aftertaste, but were weaker than the sample 1 yeast microcapsules.
  • vanilla flavor entrapped yeast microcapsules (of sample 1-S yeast microcapsules and sample 2-S Yeast microcapsules) were produced and subjected to a sensory confirmation test for oxidative stability when added to cookies. Yeast microcapsules are spray-dried. Vanilla flavor MQ-9071 (manufactured by Takasago International Corporation) was used as the vanilla flavor. Vanilla flavor entrapped yeast microcapsules were kneaded into a cookie and baked so that the vanilla flavor in the microcapsules was 0.01% (0.05% added in yeast microcapsules). The cookies were stored at 45 ° C. for about one week and subjected to sensory evaluation. The sensory evaluation was conducted by five specialized panelists. The results are shown in the following table.
  • Yeast microcapsules were found to have good oxidation stability because they felt a vanilla flavor even after storage at high temperature for 1 week.
  • the sample 1-S yeast microcapsules had better remaining vanilla flavor than the sample 2-S yeast microcapsules, and exhibited higher oxidative stability.
  • Example 12 Addition test to Worcester sauce Using a black pepper extract as a spice, Worcester sauce containing the preparation 1-P prepared by the method of Example 7 was added to udon and its taste was evaluated.
  • Yeast microcapsules are obtained by preparing the same flavor dispersion as in Example 2 (1) using the sample 1 obtained in Example 1 and encapsulating yeast cells (Sample 1-P).
  • the flavor used was black pepper (OLEORESIN BLACK PEPPER: Kalsec).
  • a Worcester sauce preparation (manufactured by Kagome Co., Ltd.) was prepared at the following blending ratio.
  • each Worcester sauce preparation was heated at 75 ° C. for 10 minutes.
  • Each of the prepared Worcester sauces in the noodles was entangled with noodles in a tablespoon (15 ml) for sensory evaluation.
  • the evaluations are “flavor intensity”, “pungency intensity”, “flavor remaining after 2 days”, and “flavor development rate”.
  • the sensory evaluation was conducted by five specialized panelists. The results are shown in the following table.
  • Example 13 Additive Effect Test in Retort Treatment Next, the flavor stability during the retort processing of flavor-encapsulating yeast microcapsules was verified.
  • the flavors and yeast microcapsules used were the same as those in Example 12 in which the pasty black pepper extract was included.
  • test section was created with the following composition.
  • Control Black pepper extract 0.05%
  • Test group Paste-like yeast microcapsules of Example 12 0.5%
  • each sample was added in the above addition amount. Then, retort heating was performed and sterilized. The retort heating conditions were 120 ° C. for 20 minutes.
  • Example 14 Sensory confirmation test of flavor inclusion state by adding flavor-entrapped yeast microcapsules to curry sauce. This example is a sensory confirmation test of flavor inclusion state by adding flavor-entrapped yeast microcapsules to curry sauce. The same flavor and yeast microcapsules as in Example 12 were used.
  • curry sauce was prepared with the following composition and sterilized by retort heating.
  • the retort heating conditions were 120 ° C. for 20 minutes.
  • the blending ratio of curry sauce is as shown in the table below.
  • Example 15 Charcoal-grilled flavor-enriched yeast microcapsules (preparation 1-D)
  • the flavor-enhanced yeast-encapsulated microcapsules were tested in the same manner as in Example 7. Was used, and the flavor and texture were examined when added to yakitori.
  • NG smoke flavor NO50148-A manufactured by Koken Food & Flavor
  • the composition of the pickle liquid is as follows. Blank: 1% saline control: 1% saline + 0.5% by weight
  • Yeast microcapsules can simultaneously achieve not only a flavor improving effect but also a texture improving effect.
  • Example 16 Preparation of mustard oil (wasabi) entrapped yeast microcapsules and storage stability test in retort treatment
  • Paste yeast microcapsules were prepared in the same manner as in Example 7 using mustard oil derived from wasabi. Thereafter, a test section was prepared with the following composition.
  • Control 0.2% by weight of mustard oil from wasabi
  • Test area Paste-like yeast microcapsules containing 10% by weight of mustard oil derived from wasabi 2%
  • Example 17 Additive effect test for deep-fried food Next, the aroma and flavor were examined when yeast microcapsules containing the mustard oil (wasabi) prepared by the method of Example 16 were added to the deep-fried food.
  • the formulation of the pickle liquid is as follows.
  • Example 18 Quantitative analysis of aroma components Quantitative analysis of aroma components was performed by using flavor-encapsulating yeast microcapsules. In this test, allyl isothiocyanate which is a pungent main component such as mustard and wasabi was used as an aroma component. In addition, the same microcapsule as in Example 7 (standard 1-P) was used as the yeast microcapsule.
  • Control 0.2% aqueous solution of mustard oil
  • Test zone 2% aqueous solution of pasty yeast microcapsules containing 10% by weight of mustard oil derived from wasabi
  • the inclusion of mustard oil in the sample 1 and microencapsulation can suppress the decomposition of allyl isothiocyanate.
  • Example 19 Storage Stability of Pasty Yeast Microcapsules
  • the storage stability of pasty yeast microcapsules was verified.
  • Example preparation As in Example 12, the same flavor dispersion as in Example 2 (1) was prepared using the sample 1 obtained in Example 1, and yeast cells were encapsulated, and paste-like yeast microcapsules (standards) were prepared. Article 1-P) was prepared. As the flavor, black pepper (OLEORESIN BLACK PEPPER: Kalsec) was used.
  • the obtained pasty yeast microcapsules were stored for one month under conditions of frozen ( ⁇ 20 ° C.), refrigerated (4 ° C.), 25 ° C. and 45 ° C. As a control, yeast microcapsules immediately after production were used.
  • a pickle solution containing pasty yeast microcapsules after storage was blended.
  • As the pickle solution 1% saline containing 2.5% inclusion paste was used.
  • Example 20 Inhibitory effect of vegetable protein odor component by yeast microcapsules
  • the inhibitory effect of vegetable protein odor component by yeast microcapsules was examined.
  • Example preparation As in Example 12, the same flavor dispersion as in Example 2 (1) was prepared using the sample 1 obtained in Example 1, and yeast cells were encapsulated, and paste-like yeast microcapsules (standards) were prepared. Article 1-P) was prepared. As the flavor, black pepper (OLEORESIN BLACK PEPPER: Kalsec) was used.
  • Test Zone 1 Plant Protein
  • Test Zone 2 CN-2 (Fuji Food Industry Co., Ltd.)
  • CN-2 is a complex fermented seasoning obtained by fermenting soy milk with lactic acid bacteria and yeast.
  • Test Zone 3 Standard 1-P Test group 4: Combined use of CN-2 and sample 1-P Apex 350 (manufactured by Fuji Oil Co., Ltd.) was used as a raw material for vegetable protein.
  • test section 1 For each test section, “odor” and “flavor” were compared with a blank (test section 1) by three specialized panelists and subjected to sensory evaluation.
  • the yeast microcapsules of the present invention containing flavor and yeast cells suppressed plant protein odor, and also suppressed unpleasant flavors derived from plant proteins. Furthermore, the combined use of the yeast microcapsules of the present invention and the fermentation liquid lasted for a longer period of time for the suppression of vegetable protein odor.
  • test group 3 and test group 4 to which the black pepper extract-entrapped yeast microcapsules of the present invention of the present invention (sample 1-P) were added compared to test group 1, the total area of the GC-MS peak was: The amount of hexanal decreased.
  • test section 2 to which the fermentation broth (CN-2) was added there was no change in the behavior of hexanal.
  • Test group 3 to which yeast microcapsules (preparation 1-P) was added has an effect of suppressing vegetable protein odor and an effect of improving flavor. However, as for the odor, the vegetable protein odor increased over time.
  • the test group 4 in which the fermentation broth (CN-2) and yeast microcapsules (sample 1-P) were used in combination had a long-lasting effect of suppressing vegetable protein odor.
  • test Zone 3 From the results of Test Zone 3, it is suggested that the addition of yeast micro-microcapsules released the flap peppers in the capsules and improved the odor and flavor. Furthermore, as in test group 4, by using a fermentation broth (CN-2) and yeast microcapsules in combination, the fermentation broth is taken into the capsule, and the fermentation broth is slowly released from the yeast microcapsules. It is suggested that it works as a plant protein odor control effect of time.
  • CN-2 fermentation broth
  • yeast microcapsules by using a fermentation broth (CN-2) and yeast microcapsules in combination, the fermentation broth is taken into the capsule, and the fermentation broth is slowly released from the yeast microcapsules. It is suggested that it works as a plant protein odor control effect of time.
  • the unpleasant odor was suppressed by adding 1.0% by weight or more of the sample 1-P to the plant protein. If 1.0% to 2.0% by weight is added to the plant protein, the taste of the yeast microcapsule (standard 1-P) is not felt.

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Abstract

La présente invention concerne une microcapsule comprenant une cellule de levure dont le contenu a été retiré, un procédé de production de la microcapsule et une utilisation associée. Un procédé de production d'une microcapsule selon la présente invention comprend : une étape dans laquelle des cellules de levure sont soumises à un traitement à l'eau chaude, le contenu de ces cellules étant évacué vers l'extérieur de celles-ci, et les cellules de levure restantes après avoir évacué leur contenu sont ainsi produites ; et une étape dans laquelle les cellules de levures restantes après élimination de leur contenu sont utilisées comme premier ingrédient actif et un second ingrédient actif est encapsulé dans celles-ci. Les cellules de levure restantes après avoir retiré leurs contenus ne sont pas soumises à un traitement acide.
PCT/JP2019/018037 2018-05-01 2019-04-26 Microcapsules WO2019212050A1 (fr)

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WO2021095707A1 (fr) * 2019-11-11 2021-05-20 テーブルマーク株式会社 Composition pour réduction de la glycémie ou pour réduction de l'indice glycémique, ou combinaison
JP7426806B2 (ja) 2019-11-11 2024-02-02 テーブルマーク株式会社 血糖値低下用又はｇｉ値低下用の組成物又は組み合わせ
JP2021078493A (ja) * 2019-11-15 2021-05-27 マルハニチロ株式会社 食肉の漬け込み加工食品
JP7019783B2 (ja) 2019-11-15 2022-02-15 マルハニチロ株式会社 食肉の漬け込み加工食品
CN113528093A (zh) * 2021-06-18 2021-10-22 东南大学 一种酵母菌细胞壁包裹相变材料微胶囊及其制备方法和应用

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