WO2021066130A1 - 酵母エキスの製造方法 - Google Patents
酵母エキスの製造方法 Download PDFInfo
- Publication number
- WO2021066130A1 WO2021066130A1 PCT/JP2020/037506 JP2020037506W WO2021066130A1 WO 2021066130 A1 WO2021066130 A1 WO 2021066130A1 JP 2020037506 W JP2020037506 W JP 2020037506W WO 2021066130 A1 WO2021066130 A1 WO 2021066130A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- yeast
- deaminase
- ribonuclease
- production method
- yeast extract
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 45
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 34
- 239000012138 yeast extract Substances 0.000 title claims abstract description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 57
- 102000006267 AMP Deaminase Human genes 0.000 claims abstract description 35
- 108700016228 AMP deaminases Proteins 0.000 claims abstract description 35
- 102000006382 Ribonucleases Human genes 0.000 claims abstract description 31
- 108010083644 Ribonucleases Proteins 0.000 claims abstract description 31
- 239000006166 lysate Substances 0.000 claims abstract description 22
- 238000011282 treatment Methods 0.000 claims description 24
- 241000187747 Streptomyces Species 0.000 claims description 18
- 235000013361 beverage Nutrition 0.000 claims description 14
- 235000013305 food Nutrition 0.000 claims description 12
- 241000608571 Murina Species 0.000 claims description 6
- 241001446247 uncultured actinomycete Species 0.000 claims description 6
- 241000228153 Penicillium citrinum Species 0.000 claims description 4
- 241000186361 Actinobacteria <class> Species 0.000 claims description 3
- 241000222120 Candida <Saccharomycetales> Species 0.000 claims description 3
- 241000235648 Pichia Species 0.000 claims description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 43
- 102000004190 Enzymes Human genes 0.000 description 26
- 229940088598 enzyme Drugs 0.000 description 26
- 108090000790 Enzymes Proteins 0.000 description 21
- 239000000047 product Substances 0.000 description 19
- 238000000034 method Methods 0.000 description 17
- 108020004707 nucleic acids Proteins 0.000 description 16
- 102000039446 nucleic acids Human genes 0.000 description 16
- 150000007523 nucleic acids Chemical class 0.000 description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 101710163270 Nuclease Proteins 0.000 description 14
- 230000000694 effects Effects 0.000 description 14
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 11
- 235000009508 confectionery Nutrition 0.000 description 11
- 235000013902 inosinic acid Nutrition 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 11
- 235000011194 food seasoning agent Nutrition 0.000 description 10
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 description 9
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 9
- 235000013928 guanylic acid Nutrition 0.000 description 9
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 description 8
- 229950006790 adenosine phosphate Drugs 0.000 description 8
- 239000007787 solid Substances 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 6
- 235000019688 fish Nutrition 0.000 description 6
- 229920002477 rna polymer Polymers 0.000 description 6
- 235000019583 umami taste Nutrition 0.000 description 6
- 238000007796 conventional method Methods 0.000 description 5
- 230000002708 enhancing effect Effects 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 238000000354 decomposition reaction Methods 0.000 description 4
- 230000002255 enzymatic effect Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- XKVWLLRDBHAWBL-UHFFFAOYSA-N imperatorin Natural products CC(=CCOc1c2OCCc2cc3C=CC(=O)Oc13)C XKVWLLRDBHAWBL-UHFFFAOYSA-N 0.000 description 4
- 239000002773 nucleotide Substances 0.000 description 4
- 125000003729 nucleotide group Chemical group 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 3
- 241001138401 Kluyveromyces lactis Species 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 230000009089 cytolysis Effects 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 230000002934 lysing effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000035484 reaction time Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000015872 dietary supplement Nutrition 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- 241000228245 Aspergillus niger Species 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 101710130006 Beta-glucanase Proteins 0.000 description 1
- 108010004032 Bromelains Proteins 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 description 1
- 241000235646 Cyberlindnera jadinii Species 0.000 description 1
- 241000235036 Debaryomyces hansenii Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- GRSZFWQUAKGDAV-KQYNXXCUSA-N IMP Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-KQYNXXCUSA-N 0.000 description 1
- 241000235058 Komagataella pastoris Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091028664 Ribonucleotide Proteins 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241001123227 Saccharomyces pastorianus Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 102000005158 Subtilisins Human genes 0.000 description 1
- 108010056079 Subtilisins Proteins 0.000 description 1
- 241001441723 Takifugu Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 241000144010 Zygosaccharomyces mellis Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000019835 bromelain Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 239000013592 cell lysate Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000021549 curry roux Nutrition 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000002101 lytic effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000011533 pre-incubation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000002336 ribonucleotide Substances 0.000 description 1
- 125000002652 ribonucleotide group Chemical group 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
- A23L31/15—Extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
-
- 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
Definitions
- the present invention relates to yeast extract. More specifically, the present invention relates to a method for producing yeast extract.
- Nucleic acid-based seasonings typified by yeast extract are used in various foods for the purpose of imparting or enhancing umami and richness.
- Yeast extract is roughly classified into a high amino acid type rich in amino acids and a high nucleic acid type having a high nucleic acid content.
- the latter that is, the main tasting components in the nucleic acid-based yeast extract are 5'-guanylic acid (GMP) and 5'-inosinic acid (IMP), and for enhancing / enhancing the taste, for example, after lysing yeast,
- the ribonuclease decomposes the ribonucleic acid into nucleotides to produce GMP, while the nuclease-treated 5'-adenylic acid (AMP) is converted to IMP by AMP-deaminase.
- GMP 5'-guanylic acid
- IMP 5'-inosinic acid
- the existing yeast extract production method in which AMP-deaminase treatment is performed after nuclease treatment, has a complicated production process, and there is much room for improvement in terms of production efficiency and production cost. Therefore, it is an object of the present invention to simplify the production process of yeast extract, improve the production efficiency, reduce the production cost, and the like.
- a method for producing a yeast extract which comprises a step of simultaneously treating a yeast lysate with ribonuclease and AMP-deaminase.
- the AMP-deaminase is an AMP-deaminase derived from actinomycetes.
- yeast lysate is a lysate of Saccharomyces yeast, Candida yeast, Cryberomyces yeast, Pichia yeast, Devariomyces yeast or Tigo Saccharomyces yeast.
- the manufacturing method described in. [8] A yeast extract obtained by the production method according to any one of [1] to [7].
- the present invention relates to a method for producing yeast extract.
- the yeast extract obtained by the production method of the present invention is typically used as a nucleic acid-based seasoning.
- the nucleic acid-based seasoning refers to a composition containing nucleic acid and / or nucleotide as a taste component and used for seasoning. Seasoning here includes taste adjustments, changes and enhancements.
- the taste component is a substance that causes the taste to be felt.
- the step of simultaneously treating the yeast lysate with ribonuclease and AMP-deaminase is performed.
- the yeast in the yeast lysate that is, the yeast that is the raw material of the yeast lysate, is not particularly limited as long as it is not suitable for use in food.
- Yeast cell lysate is a processed yeast product that has been treated with the collapse of the cell wall.
- the yeast lysate can be prepared by lysing the yeast.
- the method for dissolving and treating yeast is not particularly limited, but for example, an enzymatic decomposition method or an autolysis method (for example, after adjusting the yeast slurry to about pH 4 to 7, the temperature is adjusted to 40 ° C to 60 ° C without inactivating the yeast. Warm and incubate for 5 to 24 hours), alkaline extraction method, hot water extraction method (for example, adjust the yeast slurry to about pH 4 to 7, then heat to 60 ° C to 80 ° C and incubate for 5 to 24 hours.
- the yeast after culturing is heat-treated and then treated by an enzymatic decomposition method to obtain an enzymatic lysate.
- the heat treatment conditions include 80 ° C. to 90 ° C. and 5 minutes to 30 minutes.
- the enzyme used in the enzymatic decomposition method may be any lytic enzyme capable of lysing the cell wall of yeast, and various lytic enzymes (for example, plant-derived enzymes such as papain and bromelain, bacterial proteases (for example, alcalase), ⁇ -glucanase, etc. (Enzyme derived from microorganisms) can be used.
- the lytic enzyme examples include YL-T "Amano" L (Amano Enzyme Co., Ltd.).
- the reaction conditions may be set to be optimal or suitable for the lytic enzyme to be used, and specific examples thereof include a temperature of 50 ° C. to 60 ° C. and a pH of 5.0 to 8.0.
- the reaction time is also not particularly limited, but can be set to, for example, 3 hours to 5 hours.
- the yeast lysate is subjected to simultaneous treatment with ribonuclease and AMP-deaminase. That is, in the present invention, ribonuclease and AMP-deaminase are allowed to act together on the enzyme lysate, and nucleotides such as GMP and AMP are produced by decomposing ribonucleic acid in the yeast lysate (action of ribonuclease), and AMP. Is converted to IMP (action of AMP-deaminase) at the same time.
- some or all of the insoluble components may be removed from the yeast lysate. For the removal of the insoluble component, for example, a solid-liquid separation method, centrifugation, sedimentation, filtration, decantation, squeezing or the like can be used.
- ribonuclease and AMP-deaminase are usually added to the yeast lysate in the presence of water and reacted under predetermined conditions. Ribonuclease decomposes ribonucleic acid in yeast lysates to produce nucleotides such as GMP, which is a tasting substance.
- the ribonuclease used is not particularly limited, and ribonuclease derived from microorganisms, ribonuclease derived from plants, and the like can be adopted.
- a ribonuclease derived from penicillium citrinum is used.
- Specific examples of ribonucleases derived from penicillium citrinum include Enzyme RP-1G (Amano Enzyme Co., Ltd.), nuclease "Amano” G (Amano Enzyme Co., Ltd.), nuclease E “Amano” 7 (Amano Enzyme Co., Ltd.), and the like. Can be done.
- the amount (activity) of ribonuclease added is not particularly limited as long as it is an amount of activity capable of sufficiently decomposing ribonucleic acid in the yeast lysate.
- 0.1 to 1000 U per 1 g of dry weight of the yeast lysate to be treated It is preferably 1 to 100 U, more preferably 2 to 50 U, and even more preferably 5 to 30 U.
- the ribonuclease activity is defined as 1 U in the amount of enzyme that releases 1 ⁇ mol of phosphoric acid per minute when AMP is used as a substrate at the optimum temperature and pH of the enzyme.
- AMP-deaminase is used to convert AMP produced by the action of ribonuclease to IMP.
- the action of AMP-deaminase produces a tasty IMP.
- AMP-deaminase is an enzyme that hydrolyzes AMP to produce IMP and ammonia.
- the AMP-deaminase used is not particularly limited as long as it is suitable for simultaneous treatment with ribonuclease, and microorganisms such as Streptomyces (for example, Streptomyces murinas) and Aspergillus (for example, Aspergillus niger) can be used. What is produced can be used.
- the AMP-deaminase preferably has a reaction temperature of about 40 to 70 ° C. and has high thermal stability.
- AMP-deaminase highly thermostable AMP-deaminase are produced by actinomycetes of the genus Streptomyces (specific examples are Streptomyces murinas, Streptomyces celluloflavas or Streptomyces glyceus).
- AMP-deaminase see, eg, WO 2005/105991.
- AMP-deaminase derived from Streptomyces murinas (provided by Amano Enzyme Co., Ltd. under the name of Deamizyme T) shows high stability at temperatures below 65 ° C (International Publication No. 2005/10591). reference).
- the amount (activity) of AMP-deaminase added is not particularly limited as long as it is an amount of activity that can sufficiently decompose the produced AMP into IMP, but for example, 100 to 200,000 U per 1 g of dry weight of the yeast lysate to be treated. It is preferably 1,000 to 100,000 U, more preferably 5,000 to 50,000 U, and even more preferably 10,000 to 30,000 U.
- the AMP-deaminase activity is measured by measuring the enzyme activity using the decrease in the optical concentration (OD265) at 265 nm during the reaction as an index. Specifically, the method for measuring the AMP-deaminase activity is as follows.
- a reaction solution is prepared by adding 1 ml of a sample solution containing AMP-deaminase to 3 ml of a solution obtained by mixing 0.017 M of 5'AMP-2Na and 1/15 M phosphate buffer (pH 5.6) at a ratio of 1: 2. And react at 37 ° C for 15 minutes. After 15 minutes, add a 2% perchloric acid solution to stop the reaction, and then weigh 100 ⁇ l. Add water to 100 ⁇ l weighed and measure OD265 as 5 ml. The reaction time is set to 0 minutes, and the same measurement is used as a blank. Under the above conditions, the amount of enzyme that reduces the absorbance difference by 0.001 within 60 minutes of the reaction is defined as 1U.
- the reaction conditions in the simultaneous treatment of ribonuclease and AMP-deaminase are not particularly limited as long as both enzymes can act.
- the reaction conditions are, for example, a temperature of 50 ° C. to 70 ° C. and a pH of 4.5 to 8.0, preferably a temperature of 55 ° C. to 65 ° C. and a pH of 5.0 to 6.5.
- An example of the reaction time is 1 hour to 24 hours, preferably 2 hours to 12 hours.
- the product obtained by simultaneous treatment of ribonuclease and AMP-deaminase may be subjected to heat treatment to inactivate ribonuclease and AMP-deaminase, if necessary.
- Conditions for heat treatment to inactivate ribonuclease and AMP-deaminase include, for example, 10 to 60 minutes at 90 to 100 ° C.
- the product obtained by the simultaneous treatment of ribonuclease and AMP-deaminase can be applied to various uses as a nucleic acid-based seasoning (for example, yeast extract) as it is or after the heat treatment, but it is a purification step (for example, filtration, centrifugation). , Concentration step (for example, evaporation concentration, freeze concentration, membrane concentration), drying step (for example, freeze-drying, spray-drying) and the like may be additionally performed.
- a nucleic acid-based seasoning for example, yeast extract
- a purification step for example, filtration, centrifugation
- Concentration step for example, evaporation concentration, freeze concentration, membrane concentration
- drying step for example, freeze-drying, spray-drying and the like may be additionally performed.
- a liquid or solid (typically, powder, granular, etc.) yeast extract can be obtained.
- the yeast extract obtained by the production method of the present invention can be used for enhancing the taste and adjusting the taste of various foods or beverages.
- Examples of applicable foods and beverages are processed marine products (chikuwa, kamaboko, hampen, squid, dried fish, salted fish, fish sausage, boiled fish, canned food, etc.), processed meat products (ham, bacon, sausage, jerky, conbeef).
- Processed vegetable products (canned vegetables / bottled products, processed tomato products, processed mushroom products, pickled vegetables, dried vegetables, boiled vegetables, etc.), noodles / breads (various noodles, bread, sweet bread, etc.), grains Processed products (serial, oatmeal, museley, processed rice products, fu, barley tea, etc.), dairy products (milk, processed milk, dairy beverages, concentrated milk, powdered milk, condensed milk, fermented milk, lactic acid bacteria beverages, butter, cheese, ice cream Etc.), processed fruit products (canned fruits / bottles, jams, marmalades, dried fruits, etc.), confectionery / desserts (biscuits, baked confectionery, rice confectionery, oil confectionery, Japanese confectionery, Western confectionery, semi-namagashi confectionery, Japanese dried confectionery, etc.
- the blending amount may be appropriately set according to the type of the food or beverage, the required taste, etc., for example, food. Alternatively, 0.001 to 5% by mass, preferably 0.01 to 1% by mass, is mentioned per total amount of the beverage.
- nuclease treatment The pH of the lysis-treated sample was adjusted to 5.0 using 1N HCl or 1N NaOH, and after preincubation at 70 ° C, nuclease "Amano" G (Amano Enzyme product, nuclease activity 7,000 U / g) was added. 27 mg was added and treated at 70 ° C. for 3 hours.
- deaminase treatment After adjusting the pH of the nuclease-treated sample to 5.5 using 1N HCl or 1N NaOH and preincubating at 50 ° C, deaminase G (Amano Enzyme product, derived from Aspergillus genus, deaminase activity 50,000 U / mg) 7 mg was added and treated at 50 ° C. for 3 hours. The deaminase-treated sample was heat-treated at 90 ° C. for 15 minutes, then centrifuged to recover the soluble fraction, and the dry solid content and the amount of nucleic acid were analyzed.
- deaminase G Mano Enzyme product, derived from Aspergillus genus, deaminase activity 50,000 U / mg
- nucleic acid amount analysis 0.5 mL of purified water is added to 0.5 mL of the soluble fraction, and after precision (MF) filtration, the nucleic acid amount is analyzed by HPLC analysis, and the concentrations of IMP and GMP per dry fixed weight (w). / w%) was calculated.
- the HPLC conditions are as follows. Column: Shim-Pack WAX-1 (manufactured by Shimadzu Corporation) Solvent: 50 mM KH 2 PO 4 (pH 5.3) Temperature: 45 ° C Detection: 260nm Flow velocity: 0.5 mL / min
- nuclease E "Amano" 7 (Amano Enzyme) Product
- Deamizyme T (Amano Enzyme product, derived from Streptomyces murinas, deaminase activity 50,000 U / mg) were added 3.5 to 7 mg and treated at 60 ° C or 65 ° C for 6 hours. ..
- the treated sample was heat-treated at 90 ° C. for 15 minutes, then centrifuged to recover the soluble fraction, and the dry solid content and the amount of nucleic acid were analyzed.
- the analysis conditions are the same as in the case of the conventional method.
- the production process of yeast extract can be simplified, and yeast extract can be efficiently produced.
- improvement in yield and quality (content of umami component) of yeast extract can be expected.
- the yeast extract obtained by the production method of the present invention can be used for enhancing the taste and adjusting the taste of various foods and beverages.
- nucleic acid-based seasonings other than yeast extract.
- the raw material of the nucleic acid-based seasoning is not particularly limited as long as it contains ribonucleic acid and / or ribonucleotide, and for example, eggs (fish eggs, etc.), fish (salmon, fugu, etc.) milt, seafood, soybeans, mushrooms, etc.
- Natural products rich in ribonucleic acid such as shiitake mushrooms, mushrooms, etc. or processed products thereof can be used.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Biomedical Technology (AREA)
- Medicinal Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
Description
以下の発明は上記の成果及び考察に基づく。
[1]酵母溶解物をリボヌクレアーゼとAMP-デアミナーゼで同時に処理するステップを含む、酵母エキスの製造方法。
[2]リボヌクレアーゼがペニシリウム・シトリナム由来のリボヌクレアーゼである、[1]に記載の製造方法。
[3]AMP-デアミナーゼが放線菌由来のAMP-デアミナーゼである、[1]又は[2]に記載の製造方法。
[4]放線菌が、ストレプトマイセス属の放線菌である、[3]に記載の製造方法。
[5]ストレプトマイセス属の放線菌が、ストレプトマイセス・ミュリナス、ストレプトマイセス・セルロフラバス又はストレプトマイセス・グリセウスである、[4]に記載の製造方法。
[6]処理条件が、温度50℃~70℃、pH4.5~8.0である、[1]~[5]のいずれか一項に記載の製造方法。
[7]酵母溶解物が、サッカロマイセス属酵母、カンジダ属酵母、クリベロマイセス属酵母、ピキア属酵母、デバリオマイセス属酵母又はチゴサッカロマイセス属酵母の溶解物である、[1]~[6]のいずれか一項に記載の製造方法。
[8][1]~[7]のいずれか一項に記載の製造方法で得られた酵母エキス。
[9][1]~[7]のいずれか一項に記載の製造方法で得られた酵母エキスを含む食品又は飲料。
<方法>
1.従来法(別処理:ヌクレアーゼ処理後にデアミナーゼ処理)
(1)溶解処理
13.5g 乾燥酵母を86.5gの水に懸濁し、13.5%(w/w)酵母スラリーとした。15分間煮沸処理して酵母を不活性化した。1N HCl又は1N NaOHを用いてpHを5.5に調整し、50℃でプレインキュベーション後、YL-T「アマノ」L(天野エンザイム社製品)を0.1g添加し、60℃で16時間処理した。
溶解処理サンプルを1N HCl又は1N NaOHを用いてpHを5.0に調整し、70℃でプレインキュベーション後、ヌクレアーゼ「アマノ」G(天野エンザイム社製品、ヌクレアーゼ活性7,000U/g)を27mg添加し、70℃で3時間処理した。
ヌクレアーゼ処理サンプルを1N HCl又は1N NaOHを用いてpHを5.5に調整し、50℃でプレインキュベーション後、デアミザイムG(天野エンザイム社製品、アスペルギルス属由来、デアミナーゼ活性50,000 U/mg)を7mg添加し、50℃で3時間処理した。デアミナーゼ処理サンプルを90℃で15分間熱処理後、遠心分離して可溶性画分を回収して、乾燥固形分と核酸量を分析した。
可溶性画分5gを105℃で4時間処理して得られた乾燥固形分の重量を測定して、乾燥酵母1g当たりの乾燥固形分収率(%)を算出した。
可溶性画分0.5mLに精製水0.5mLを加えて精密(MF)濾過後、HPLC分析で核酸量を分析して、乾燥固定分重量当たりのIMPとGMPの濃度(w/w%)を算出した。HPLCの条件は以下の通りである。
カラム:Shim-Pack WAX-1(島津製作所製)
溶媒:50mM KH2PO4 (pH5.3)
温度:45℃
検出:260nm
流速:0.5mL/min
(1)溶解処理
13.5g 乾燥酵母を86.5gの水に懸濁し、13.5%(w/w)酵母スラリーとした。15分間煮沸処理して酵母を不活性化した。1N HCl又は1N NaOHを用いてpHを5.5に調整し、50℃でプレインキュベーション後、YL-T「アマノ」L(天野エンザイム社製品)を0.1g添加し、60℃で16時間処理した。
上記の溶解処理サンプルを1N HCl又は1N NaOHを用いてpHを5.0に調整し、60℃又は65℃でプレインキュベーション後、ヌクレアーゼE「アマノ」7(天野エンザイム社製品、ヌクレアーゼ活性7,000 U/g)27mgとデアミザイムT(天野エンザイム社製品、ストレプトマイセス・ミュリナス由来、デアミナーゼ活性50,000 U/mg)を3.5~7mg添加し、60℃又は65℃で6時間処理した。処理サンプルを90℃で15分間熱処理後、遠心分離して可溶性画分を回収して、乾燥固形分と核酸量を分析した。尚、分析条件は従来法の場合と同様である。
Claims (9)
- 酵母溶解物をリボヌクレアーゼとAMP-デアミナーゼで同時に処理するステップを含む、酵母エキスの製造方法。
- リボヌクレアーゼがペニシリウム・シトリナム由来のリボヌクレアーゼである、請求項1に記載の製造方法。
- AMP-デアミナーゼが放線菌由来のAMP-デアミナーゼである、請求項1又は2に記載の製造方法。
- 放線菌が、ストレプトマイセス属の放線菌である、請求項3に記載の製造方法。
- ストレプトマイセス属の放線菌が、ストレプトマイセス・ミュリナス、ストレプトマイセス・セルロフラバス又はストレプトマイセス・グリセウスである、請求項4に記載の製造方法。
- 処理条件が、温度50℃~70℃、pH4.5~8.0である、請求項1~5のいずれか一項に記載の製造方法。
- 酵母溶解物が、サッカロマイセス属酵母、カンジダ属酵母、クリベロマイセス属酵母、ピキア属酵母、デバリオマイセス属酵母又はチゴサッカロマイセス属酵母の溶解物である、請求項1~6のいずれか一項に記載の製造方法。
- 請求項1~7のいずれか一項に記載の製造方法で得られた酵母エキス。
- 請求項1~7のいずれか一項に記載の製造方法で得られた酵母エキスを含む食品又は飲料。
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP20870634.1A EP4039107A4 (en) | 2019-10-03 | 2020-10-02 | METHOD FOR PRODUCING A YEAST EXTRACT |
BR112022005009A BR112022005009A2 (pt) | 2019-10-03 | 2020-10-02 | Método para produzir extrato de levedura |
CN202080060310.6A CN114302653A (zh) | 2019-10-03 | 2020-10-02 | 酵母提取物的制造方法 |
JP2021551471A JPWO2021066130A1 (ja) | 2019-10-03 | 2020-10-02 | |
US17/765,232 US20220346423A1 (en) | 2019-10-03 | 2020-10-02 | Method for producing yeast extract |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2019182827 | 2019-10-03 | ||
JP2019-182827 | 2019-10-03 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2021066130A1 true WO2021066130A1 (ja) | 2021-04-08 |
Family
ID=75338139
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2020/037506 WO2021066130A1 (ja) | 2019-10-03 | 2020-10-02 | 酵母エキスの製造方法 |
Country Status (6)
Country | Link |
---|---|
US (1) | US20220346423A1 (ja) |
EP (1) | EP4039107A4 (ja) |
JP (1) | JPWO2021066130A1 (ja) |
CN (1) | CN114302653A (ja) |
BR (1) | BR112022005009A2 (ja) |
WO (1) | WO2021066130A1 (ja) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06113789A (ja) | 1992-10-05 | 1994-04-26 | Nippon Paper Ind Co Ltd | 呈味性ヌクレオチド高含有酵母エキス及びその製造法 |
WO2003055333A1 (fr) | 2001-12-26 | 2003-07-10 | Sapporo Breweries Limited | Procede de production d'un extrait de levure riche en acides nucleiques et extrait de levure riche en acides nucleiques |
JP2003284528A (ja) * | 2002-03-28 | 2003-10-07 | Nippon Paper Industries Co Ltd | 畜肉食品の肉色改善剤および畜肉食品 |
WO2005105991A1 (ja) | 2004-04-28 | 2005-11-10 | Amano Enzyme Inc. | 放線菌由来のampデアミナーゼ、及びその使用 |
WO2015141531A1 (ja) | 2014-03-20 | 2015-09-24 | アサヒグループホールディングス株式会社 | 酵母エキスの製造方法 |
WO2018066617A1 (ja) * | 2016-10-07 | 2018-04-12 | 天野エンザイム株式会社 | 核酸系調味料の製造方法 |
-
2020
- 2020-10-02 CN CN202080060310.6A patent/CN114302653A/zh active Pending
- 2020-10-02 BR BR112022005009A patent/BR112022005009A2/pt unknown
- 2020-10-02 WO PCT/JP2020/037506 patent/WO2021066130A1/ja unknown
- 2020-10-02 JP JP2021551471A patent/JPWO2021066130A1/ja active Pending
- 2020-10-02 US US17/765,232 patent/US20220346423A1/en active Pending
- 2020-10-02 EP EP20870634.1A patent/EP4039107A4/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06113789A (ja) | 1992-10-05 | 1994-04-26 | Nippon Paper Ind Co Ltd | 呈味性ヌクレオチド高含有酵母エキス及びその製造法 |
WO2003055333A1 (fr) | 2001-12-26 | 2003-07-10 | Sapporo Breweries Limited | Procede de production d'un extrait de levure riche en acides nucleiques et extrait de levure riche en acides nucleiques |
JP2003284528A (ja) * | 2002-03-28 | 2003-10-07 | Nippon Paper Industries Co Ltd | 畜肉食品の肉色改善剤および畜肉食品 |
WO2005105991A1 (ja) | 2004-04-28 | 2005-11-10 | Amano Enzyme Inc. | 放線菌由来のampデアミナーゼ、及びその使用 |
WO2015141531A1 (ja) | 2014-03-20 | 2015-09-24 | アサヒグループホールディングス株式会社 | 酵母エキスの製造方法 |
WO2018066617A1 (ja) * | 2016-10-07 | 2018-04-12 | 天野エンザイム株式会社 | 核酸系調味料の製造方法 |
Non-Patent Citations (1)
Title |
---|
See also references of EP4039107A4 |
Also Published As
Publication number | Publication date |
---|---|
EP4039107A4 (en) | 2024-02-14 |
EP4039107A1 (en) | 2022-08-10 |
BR112022005009A2 (pt) | 2022-06-21 |
US20220346423A1 (en) | 2022-11-03 |
CN114302653A (zh) | 2022-04-08 |
JPWO2021066130A1 (ja) | 2021-04-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5175941B2 (ja) | イノシン酸二ナトリウム塩とグアニル酸二ナトリウム塩を含有する酵母抽出物及びその調製方法 | |
JP4543018B2 (ja) | 酵母エキスの製造方法 | |
JP3733585B2 (ja) | 食品の風味増強用素材の製造法 | |
WO2021201277A1 (ja) | 蛋白質の脱アミド方法 | |
WO2021049591A1 (ja) | 植物タンパク質濃縮物の製造方法 | |
TWI720202B (zh) | 含有核酸之發酵調味料及其製造方法 | |
JP2007049989A (ja) | 酵母エキス及びその製造方法 | |
EP0191513B1 (en) | A process for the preparation of food flavours | |
JP5424471B2 (ja) | 飲食品のミルク感を増強する調味料 | |
WO2021066130A1 (ja) | 酵母エキスの製造方法 | |
JP2019129795A (ja) | 風味改良剤 | |
JP2009254336A (ja) | 食品又は食品原材料の製造方法 | |
JP4543010B2 (ja) | 酵母エキスの製造方法 | |
JP6019527B2 (ja) | 酵素処理魚介類エキスの製造方法 | |
JP6285068B1 (ja) | 核酸含有発酵調味料及びその製造方法 | |
CN110582575A (zh) | 天然风味物基料以及用于其制备的方法 | |
WO2022203049A1 (ja) | 風味の広がりを与える酵母エキスおよびその製造方法 | |
JP4803971B2 (ja) | 脂質代謝改善組成物 | |
EP3132690A1 (en) | Dried fish extract having excellent flavor, and method for manufacturing same | |
JP5991663B2 (ja) | 酵素処理カツオエキスの製造方法 | |
GB2171585A (en) | Yeast extract food flavour | |
JP6325233B2 (ja) | エキス調味料 | |
TW201825669A (zh) | 含核糖之酵母調味料 | |
WO2018202686A1 (en) | Natural flavor base and process for its preparation | |
WO2018202688A1 (en) | Natural flavor base and process for its preparation |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 20870634 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2021551471 Country of ref document: JP Kind code of ref document: A |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112022005009 Country of ref document: BR |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
ENP | Entry into the national phase |
Ref document number: 2020870634 Country of ref document: EP Effective date: 20220503 |
|
ENP | Entry into the national phase |
Ref document number: 112022005009 Country of ref document: BR Kind code of ref document: A2 Effective date: 20220317 |