WO2022203049A1 - Yeast extract achieving spread of flavor and production method therefor - Google Patents

Yeast extract achieving spread of flavor and production method therefor Download PDF

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Publication number
WO2022203049A1
WO2022203049A1 PCT/JP2022/014428 JP2022014428W WO2022203049A1 WO 2022203049 A1 WO2022203049 A1 WO 2022203049A1 JP 2022014428 W JP2022014428 W JP 2022014428W WO 2022203049 A1 WO2022203049 A1 WO 2022203049A1
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Prior art keywords
yeast extract
flavor
yeast
producing
glucan
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PCT/JP2022/014428
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French (fr)
Japanese (ja)
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和紘 深野
高博 川戸
忠与次 勝又
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三菱商事ライフサイエンス株式会社
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Priority to JP2023509333A priority Critical patent/JPWO2022203049A1/ja
Publication of WO2022203049A1 publication Critical patent/WO2022203049A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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

Definitions

  • the present invention relates to an ⁇ -glucan hydrolyzate-containing yeast extract and a method for producing the same.
  • Yeast extract is widely used as a natural seasoning, and in order to improve flavor, various yeast extracts with increased content of specific components and methods for producing the same have been proposed (Patent Document 1).
  • Non-Patent Document 1 ⁇ -glucans such as glycogen are known to be abundant in yeast extract, for which demand is increasing as a natural seasoning. It is known (Non-Patent Document 1). In addition, it has been reported that it not only functions as a seasoning but also has physiological functions that are effective in maintaining and recovering physical strength, and ⁇ -glucan-containing health foods are on the market (Non-Patent Document 2).
  • ⁇ -glucan is known to exist intracellularly as agglomerates ( ⁇ particles) consisting of globular bodies ( ⁇ particles) with a diameter of about 40 nm (Non-Patent Document 3).
  • Patent Documents 2 and 3 and Non-Patent Document 4 describe a method of purifying yeast extract by microfiltration with an average membrane pore size of 0.1 ⁇ m.
  • these documents are techniques aimed at producing yeast extracts, and do not describe ⁇ -glucans, especially ⁇ -glucan degradation products.
  • Patent Document 4 discloses separating and recovering glycogen at a high concentration by using basidiomycete-producing enzymes for enzymatic treatment and centrifuging the filtration residue after microfiltration to recover the supernatant.
  • the resulting glycogen-containing composition could not be satisfactorily improved in flavor.
  • JP 2006-129834 A JP-A-9-313130 Japanese Patent Application Laid-Open No. 2004-229540 Japanese Patent Application Laid-Open No. 2009-261362 "Food function: Foundation for creating functional foods" Supervised by Masao Fujimaki, Gakkai Publishing Center, March 20, 1988, page 115 Physical Fitness Science Vol. 141, No. 2, p. 280 (1992) "Anatomy of Yeast” published May 10, 1981, edited by Naohiko Yanagishima, Taiji Oshima and Masako Okuma, Kodansha Scientific, pp. 66-67 Monthly Food Chemical Vol.6, p.99 (1990)
  • An object of the present invention is to provide an ⁇ -glucan hydrolyzate-containing yeast extract capable of improving flavor compared to conventional ones, and a method for producing the same.
  • the present inventors found that by contacting edible dry yeast with acid-treated basidiomycete-producing enzymes, it is possible to improve the flavor of the yeast extract.
  • the present inventors have found that it is possible to obtain a high-quality ⁇ -glucan hydrolyzate-containing yeast extract, and have completed the present invention.
  • the present invention (1) A method for producing an ⁇ -glucan hydrolyzate-containing yeast extract, which comprises contacting edible yeast with acid-treated basidiomycete-producing enzymes, (2) Acid treatment is carried out at pH 1.0 to 3.0 and 5° C. to 60° C. for 1 to 8 hours, and the acid-treated basidiomycete-producing enzymes are dried to 0 relative to the solid content of the edible yeast.
  • a method for producing an ⁇ -glucan hydrolyzate-containing yeast extract comprising a step of microfiltrating the enzyme-treated solution produced in (1) or (2) and recovering the filtered filtrate, wherein the yeast extract is used for the microfiltration.
  • the yeast used as a raw material for the yeast extract of the present invention is not particularly limited as long as it is an edible yeast, and may be either live yeast or dried yeast that has been appropriately dried by a known method.
  • yeast for example, wine yeast, baker's yeast, sake yeast. , brewer's yeast, etc. can be used.
  • the yeast used in the present invention includes, but is not limited to, brewer's yeast, baker's yeast, Saccharomyces cerevisiae belonging to the genus Saccharomyces, Saccharomyces pastorianus, and the like. can be mentioned.
  • the yeast may be one species or a combination of multiple species.
  • the above edible yeasts are commercially available from various manufacturers, and these commercially available edible yeasts can also be used as starting materials in the present invention. It is also possible to culture yeast and use the cultured cells as a starting material. As a method for culturing yeast, a known method suitable for the yeast may be used as appropriate.
  • the above-mentioned edible yeast may be dry yeast, liquid or mud yeast suspended in a solvent such as water or buffer solution, or dead yeast or live yeast. and the form is irrelevant.
  • pretreated edible yeast may be used as a starting material.
  • pretreatment includes washing with water, an acid or alkaline solution, lower alcohol, or the like, homogenization of edible yeast, and the like.
  • the homogenization treatment can be a high-pressure homogenizer treatment of 60 Pa to 1500 Pa, for example. Effects such as an improvement in enzyme treatment speed and efficiency and an improvement in filtration efficiency during microfiltration can be expected from the pretreatment as described above.
  • basidiomycete-producing enzymes mainly include proteases (aspartic proteinase, serine carboxypeptidase, etc.), and also ⁇ -glucanases ( ⁇ -1,3, ⁇ -1,6, etc.) and It refers to a crudely purified complex enzyme containing ⁇ -glucanase, and can be obtained from a culture of basidiomycetes such as Pycnoporus coccineus by a known method (Japanese Patent Laid-Open No. 2004-229540).
  • the culture includes cultured cells, culture filtrate, and disrupted cells of the basidiomycete, and these may be used as they are as basidiomycete-producing enzymes, or obtained from these cultures.
  • a culture extract or its processed product (for example, a lyophilized product) may be used as the crudely purified enzyme.
  • the above-mentioned enzyme used in the present invention is a dry enzyme suitable for industrial production from the viewpoints of frozen storage properties for anti-corruption, reduction in the amount to be added, and ease of weighing. Powdered enzymes are preferred.
  • the drying method used for producing such a dried powdered enzyme is not particularly limited as long as it is a drying method that does not deactivate the enzyme, and any method such as constant temperature drying, reduced pressure (vacuum) drying, freeze drying, spray drying, etc. can be used. may be used. It is particularly preferred to use freeze-drying or spray-drying.
  • a spore suspension e.g., 10 7 spores/ml or more
  • basidiomycete preferably, helminth
  • a seed medium e.g., calcium chloride 1 g/l, magnesium sulfate 1 g/l, ammonium sulfate 2 g/ml, monopotassium phosphate 2 g/l of sucrose, 50 g/l of sucrose, 30 g/l of corn steep liquor, pH 7.0
  • a seed medium e.g., calcium chloride 1 g/l, magnesium sulfate 1 g/l, ammonium sulfate 2 g/ml, monopotassium phosphate 2 g/l of sucrose, 50 g/l of sucrose, 30 g/l of corn steep liquor, pH 7.0
  • a portion of the obtained seed culture finished solution is added to a main medium (for example, calcium chloride 1 g / l, magnesium sulfate 1 g / l, ammonium sulfate 2 g / l, monopotassium phosphate 2 g / l, sucrose 80 g / l, defatted soybean (35 g/l of powder, pH 6.0) and cultured for about 4 days under stirring or shaking at the same temperature as above to obtain a main culture finished solution.
  • the main culture solution is filtered, and the obtained enzyme solution is vacuum-dried to obtain a dry powder of basidiomycete-producing enzymes.
  • the acid treatment is not particularly limited, but is adjusted to pH 1.0 to 3.0, more preferably pH 1.0 to 2.0, and the temperature is not particularly limited, but preferably 5 ° C. to 60° C., more preferably 5° C. to 40° C., still more preferably 15 to 30° C., and the heat reaction time is 0.5 to 90 hours, preferably 1 to 24 hours, more preferably 1 to 8 hours.
  • the type of acid used is not particularly limited, and acids that are acceptable for food and drink, such as hydrochloric acid, sulfuric acid, acetic acid, lactic acid, citric acid, and phosphoric acid, can be used.
  • the pH is adjusted according to a conventional method using acid (eg, hydrochloric acid, etc.) or alkali (eg, sodium hydroxide, etc.), if necessary.
  • acid-treated basidiomycete-producing enzymes thus obtained may be subjected to treatments such as concentration and drying, if necessary.
  • enzymatic treatment does not need to use any special techniques other than the enzymes used, and can be carried out according to techniques known to those skilled in the art.
  • a reaction solution is prepared by suspending edible yeast at an appropriate concentration, for example, 5 to 30% by weight, in an aqueous medium, and the pH is adjusted to a value close to the optimum pH of basidiomycete-producing enzymes (3. 5 to 5.5), add basidiomycete-producing enzymes, and gently heat at a temperature close to the optimum temperature for basidiomycete-producing enzymes (45°C to 60°C) for 8 to 24 hours. and react by stirring.
  • the pH can be adjusted according to a standard method using an acid (such as hydrochloric acid) or an alkali (such as sodium hydroxide) as necessary.
  • the amount of acid-treated basidiomycete-producing enzyme to be used in the enzymatic treatment may vary depending on the amount of edible yeast, the form of the enzyme to be added, the presence or absence of other co-enzymes, the titer of the enzyme, etc. , a person skilled in the art can select an appropriate amount according to the above factors.
  • the basidiomycete-producing enzyme when used in a dry form, it is usually 0.25 to 3.0% by weight, preferably 0.5 to 1.0% by weight, for example 0.6% by weight, relative to the yeast. % is used.
  • basidiomycete-producing enzymes can be used in combination with other enzymes.
  • Enzymes that can be used in combination with basidiomycete-producing enzymes include, for example, 5'-phosphate-producing nucleases, deaminases, proteases derived from microorganisms other than basidiomycetes, and yeast cell wall lysing enzymes. These enzymes may be commercially available, or strains producing these enzymes may be cultured, and the culture or culture extract may be used.
  • enzymes that can be used in combination with basidiomycete-produced enzymes include actinomycete-produced enzymes.
  • Enzymes produced by actinomycetes refer to enzymes composed mainly of 5′-phosphate-forming nuclease, deaminase and protease. It can be obtained from culture.
  • enzymatic treatment may be performed by continuously adding these enzymes to an aqueous suspension containing edible yeast. At that time, the order of adding the basidiomycete-producing enzymes and other enzymes is not limited.
  • the enzyme-treated solution obtained as described above is optionally heated to, for example, 90° C. or higher to deactivate the enzyme, and then subjected to a microfiltration step.
  • this step is a step of removing the filtration residue remaining on the microfiltration membrane by allowing the enzyme-treated solution obtained as described above to pass through the microfiltration membrane.
  • Microfiltration refers to filtration using a filtration membrane having a pore size intermediate between that of filter paper and ultrafiltration membranes.
  • Microfiltration membranes suitable for use in microfiltration in the present invention are those having an average pore size of 0.05 to 10 ⁇ m, preferably 0.05 to 0.22 ⁇ m, eg 0.1 ⁇ m.
  • Microfiltration may be performed according to a technique known to those skilled in the art, and there is no need to use a special technique.
  • membranes used for microfiltration can be made of cellulose acetate, polysulfone, polyvinyl alcohol, ceramics, or the like. Among them, ceramic is preferable.
  • a batch system in which the entire amount of the liquid is passed through or a cross-flow system in which the liquid is circulated may be used, but the cross-flow system is preferable in that the membrane is less likely to clog and can be used continuously for a long period of time.
  • the filtrate after removing the filtration residue by microfiltration is characterized by containing 5 to 15% by weight, for example about 10% by weight, of the ⁇ -glucan degradation product based on the solid content.
  • a glucan degradation product is presumed to have a longer linear chain portion of the ⁇ -limit dextrin, unlike that produced by the action of a basidiomycete-producing enzyme that has not been acid-treated.
  • ⁇ -glucan degradation product is not particularly limited, but refers to a polysaccharide degradation product in which D-glucose is linked by glycosidic bonds, such as an amylose degradation product, a glycogen degradation product, an amylopectin degradation product, a pullulan degradation product, and dextran. Decomposition products, isomalto-oligosaccharides and the like can be mentioned.
  • the filtrate thus recovered may also have the effect of improving the texture of foods, the effect of enhancing body taste, and the effect of improving physical properties as an excipient for powder.
  • the above-mentioned filtrate is used as the ⁇ -glucan hydrolyzate-containing yeast extract itself ( ⁇ -glucan hydrolyzate-containing composition), or, if necessary, further treated to further convert the ⁇ -glucan hydrolyzate-rich composition. It can be used for various purposes such as foods, health foods, and functional materials.
  • Further treatments that can be applied to the filtrate include, but are not limited to, concentration treatment (thermal concentration, membrane concentration), crystallization treatment, pH adjustment treatment, drying (e.g. constant temperature drying, reduced pressure (vacuum) drying , freeze-drying, spray-drying) processing and the like.
  • the liquid to be treated is concentrated, for example, by heating under reduced pressure or at normal pressure so that the solid content is about 10 to 60% by weight.
  • the pH adjustment treatment may be carried out using an alkali (for example, sodium hydroxide, etc.) according to a standard method.
  • an alkali for example, sodium hydroxide, etc.
  • the method is not particularly limited as long as the composition and properties are not altered, and any of the above methods may be used.
  • drying and pulverizing or granulating it is possible to obtain effects such as improved preservability and ease of weighing.
  • it can be used by mixing with other food ingredients, functional materials, etc. by making it into paste, powder, granules, or the like.
  • the ⁇ -glucan hydrolyzate-containing composition obtainable from the edible yeast by the method of the present invention can contain, but not limited to, about 5% by weight or more of the ⁇ -glucan hydrolyzate.
  • Components other than ⁇ -glucan degradation products contained in the composition include, for example, free amino acids, peptides, and salts.
  • a method for improving the flavor of food or drink comprising adding the above composition to food or drink.
  • the flavor improvement of the present invention means adjusting the overall taste of food and drink.
  • the improvement of flavor may be improvement of flavor, and also improvement of sweetness, improvement of thickness, improvement of sustainability, improvement of spread of flavor, improvement of stewed feeling, egg feeling. and one or more flavor improvements selected from the group consisting of an improvement in the feeling of oils and fats, and according to a more preferred embodiment, the flavor improvement is an improvement in sweetness, an improvement in thickness, an improvement in sustainability, One or two or more types of flavor improvement selected from the group consisting of improvement in spread of flavor, improvement in egg feeling, and improvement in stewed feeling.
  • improvement of sweetness, improvement of thickness, improvement of spread of flavor, improvement of persistence, and improvement of egg feeling are preferable, and improvement of sweetness, improvement of thickness, and improvement of spread of flavor are most preferable.
  • the amount of the ⁇ -glucan hydrolyzate-containing composition of the present invention added to a food or drink for improving the sweetness, richness, persistence, simmered taste, eggy taste, and oiliness is preferably 0.0001 to 1.00. 5% by mass, more preferably 0.001 to 1.5% by mass, still more preferably 0.01 to 1.5% by mass, still more preferably 0
  • the amount is 0.025 to 1.0% by mass.
  • Food and drink to which the composition of the present invention is added may be in any form of liquid, solid, or semi-solid.
  • Poultry extract, seafood extract, yeast extract, natural seasonings such as protein hydrolysates, spices such as spices and herbs, sauces, stocks, dressings, mayonnaise, tomato ketchup, tomato sauce, seasonings such as sauces, soups, Consomme soup, egg soup, seaweed soup, shark fin soup, potage, miso soup, soups for noodles (soba, udon, ramen, pasta, etc.), soups, sauces, cooked rice foods such as porridge, porridge, and ochazuke.
  • Processed livestock products such as ham, sausage, and cheese; Processed marine products such as fish paste, dried fish, salted fish, and delicacies; Processed vegetables such as pickles; Snacks such as potato chips, rice crackers, and cookies; Cooked foods, etc., fruit and vegetable juice drinks, soy milk, milk, processed milk products, carbonated drinks, sports drinks, dietary supplements, various tea drinks such as coffee, black tea, Japanese tea, barley tea, millet tea, shochu, sake, Examples include alcohols such as beer, supplements such as vitamins, and foods and drinks that require a particularly mellow richness, such as ready-to-eat foods such as retort curry and retort stew, miso, tomato sauce, corn soup, Consomme soup, stewed dishes such as curry and stew, sauces, snacks such as potato chips, fast food such as hamburgers, french fries and fried chicken, instant noodles such as instant ramen, instant spaghetti, Japanese dishes using dashi (udon, udon, etc.)
  • the flavor-improving method of the present invention can be implemented based on the above description of the composition of the present invention.
  • Other additives that can be used in food and drink may be added simultaneously with or separately from the ⁇ -glucan hydrolyzate-containing composition of the present invention.
  • the ⁇ -glucan hydrolyzate-containing composition may be mixed with other additives that can be used in food and drink and added to food and drink.
  • the addition of the ⁇ -glucan hydrolyzate-containing composition to the food or drink includes a mode in which the food or drink is added to the ⁇ -glucan hydrolyzate-containing composition.
  • Another aspect of the present invention includes foods and drinks to which the ⁇ -glucan hydrolyzate-containing composition of the present invention is added.
  • food and drink to which the ⁇ -glucan hydrolyzate-containing composition of the present invention is added can also be mentioned.
  • Food and drink may be added to the composition containing ⁇ -glucan hydrolyzate of the present invention, or the food and drink may be mixed with the composition containing ⁇ -glucan hydrolyzate of the present invention.
  • the foods and drinks to which the ⁇ -glucan hydrolyzate-containing composition of the present invention is added, the addition method, and the like are the same as those described above.
  • Example 1 In this example, a filtrate was prepared from edible yeast according to the method of the present invention.
  • the obtained dry powder was diluted about 5 times with water, adjusted to pH 2.0 with 9% HCl, stirred at room temperature for 3 hours, adjusted to pH 4.1 with 20% NaOH, and the resulting enzyme solution was vacuum dried. Then, a dry powder of the acid-treated helminth-producing enzymes was obtained (hereinafter referred to as the acid-treated basidiomycete-producing enzymes, etc.).
  • Streptomyces aureus spore suspension (10 7 spores/ml or more) 1 platinum loop of seed medium (30 g/l of soluble cornstarch, 30 g of corn steep liquor) /l, ammonium sulfate 1 g/l, magnesium sulfate 0.5 g/l, calcium carbonate 3 g/l, pH 7.0.
  • Preparation of filtrate Dried brewer's yeast was suspended in pure water to prepare a 15% suspension, and the pH was adjusted to 7.7 with a 30% caustic soda solution. To this, the actinomycete-producing enzyme powder obtained above was added, the temperature was raised from 40° C. to 65° C. for 5 hours, and then the mixture was held at 65° C. for 3 hours. The pH at this time was 6.7-6.8. Then, the mixture was cooled to 50° C., and 0.64% of the basidiomycete-producing enzymes obtained by acid treatment were added to the yeast solid content. After reacting at 50°C for 12 hours, it was sterilized by heating at 90°C for 10 minutes.
  • the reaction-terminated liquid cooled to 60° C. was filtered through a ceramic membrane having a pore size of 0.1 to 0.2 ⁇ m.
  • the residue was stirred with three volumes of pure water, filtered again, and the filtrate was combined with the above filtrate.
  • the pH was adjusted to 5.5 with 30% sodium hydroxide solution and concentrated to Bx 30-35 by thin film vacuum concentration. After rapidly heating this to 90°C, it was rapidly cooled to 60°C, 1.5% of activated carbon was added to the solid content and filtered, and the filtrate was further concentrated to Bx 55 to 65 by thin film flow vacuum concentration. .
  • Example 2 In this example, the carbohydrate components contained in the preparations prepared as described above were identified. The identity of carbohydrate components was deduced from degradation by amyloglucosidase.
  • the prepared product was degraded with amyloglucosidase as follows. Prepare a 1% (solid content) solution, adjust the pH to 4.5 with hydrochloric acid, add 0.2% (v/v) amyloglucosidase (manufactured by Sigma), and heat at 60°C for 30 minutes. processed. The amount of glucose liberated by this enzymatic treatment was measured with a high-performance liquid chromatography AS-2000 manufactured by Hitachi. SCR-101H (manufactured by Shimadzu Corporation) was used as the column, a differential refractive index detector was used for detection, and water was used as the mobile phase liquid.
  • Example 3 The composition obtained in Example 1 was added to a commercially available tomato sauce and dissolved (test group 1). The dissolved product was sensory evaluated for umami, sweetness, thickness, persistence and spread of flavor. A sample to which nothing was added was used for comparison.
  • the yeast extract containing ⁇ -glucan reacted with acid-treated basidiomycete-producing enzymes clearly showed significant umami, sweetness, thickness, persistence and spread of flavor compared to the control. showed an effect.
  • Example 4 For commercially available tomato sauce, 1, 0.2% of the amyloglucosidase-treated decomposition product of the composition obtained in Example 1 as follows, 2.
  • Commercially available glycogen manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.
  • was acid-treated under the same conditions as in Example 1 (adjusted to pH 2.0 with 9% HCl, stirred at room temperature for 3 hours, and then treated with 20% NaOH to pH 4.0).
  • the resulting enzyme solution was vacuum-dried
  • 0.64% of basidiomycete-producing enzymes were added to the yeast solid content, reacted at 50 ° C. for 12 hours, and then heat-sterilized at 90 ° C. for 10 minutes.
  • Example 2 0.02% of each was added and dissolved (test group 2). The dissolved product was sensory evaluated for umami, sweetness, thickness, persistence and spread of flavor.
  • Comparative Example 1 0.2% of the decomposition product subjected to the amyloglucosidase decomposition treatment of 1 above was added (Comparative Example 1), and 0.2% of the decomposition product subjected to the amyloglucosidase decomposition treatment and the commercially available A sample to which 0.02% glycogen (without enzyme treatment) was added (Comparative Example 2) was used as a control. Sensory evaluation was performed in the same manner as in Example 3. The average score for each panel is shown in FIG.
  • the yeast extract containing the ⁇ -glucan degradation product reacted with acid-treated basidiomycete-producing enzymes is clearly compared with the degradation product (Comparative Example 1) subjected to amyloglucosidase degradation treatment. Sweetness, thickness, persistence, and spread of flavor were improved, and significant effects were shown especially in thickness and spread of flavor. In addition, it was suggested that the effect was not due to general glycogen as in Comparative Example 2, but due to ⁇ -glucan decomposition products reacted with acid-treated basidiomycete-producing enzymes.
  • Example 5 For commercially available tomato sauce, 1. 0.02% of a commercially available glycogen (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) reacted with acid-treated basidiomycete-producing enzymes (same conditions as in Example 4) was added and dissolved (test group 3). The dissolved product was sensory evaluated for umami, sweetness, thickness, persistence and spread of flavor. As a comparative control, 0.02% of commercially available glycogen (without enzyme treatment) was added (Comparative Example 3). Sensory evaluation was performed in the same manner as in Example 3. The average score for each panel is shown in FIG.

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Abstract

[Abstract] [Problem] The purpose of the present invention is to provide: an α-glucan decomposition product-containing yeast extract that is capable of improving flavor more than a conventional product; and a production method therefor. [Solution] A high-quality α-glucan decomposition product-containing yeast extract that has a greater flavor improvement effect than a conventional yeast extract as a result of bringing edible dried yeast into contact with acid-treated raw enzymes produced by basidiomycetes.

Description

風味の広がりを与える酵母エキスおよびその製造方法Yeast extract that spreads flavor and method for producing the same
  本発明は、αグルカン分解物含有酵母エキスおよびその製造方法に関する。 The present invention relates to an α-glucan hydrolyzate-containing yeast extract and a method for producing the same.
  酵母エキスは天然調味料として広く利用されており、風味を向上させるために、特定の成分含量を高めた酵母エキスやその製造方法が種々提案されている（特許文献１）。 Yeast extract is widely used as a natural seasoning, and in order to improve flavor, various yeast extracts with increased content of specific components and methods for producing the same have been proposed (Patent Document 1).
　一方、グリコーゲンをはじめとするα－グルカンは、天然由来の調味料として需要が高まりつつある酵母エキスに豊富に存在することが知られており、食品産業において、総合的旨味を向上させる成分であることが知られている（非特許文献１）。
　また、調味料としての機能だけでなく、体力維持や体力回復に有効な生理機能を有することも報告されており、α－グルカン含有の健康食品が市場に出ている（非特許文献２）。 On the other hand, α-glucans such as glycogen are known to be abundant in yeast extract, for which demand is increasing as a natural seasoning. It is known (Non-Patent Document 1).
In addition, it has been reported that it not only functions as a seasoning but also has physiological functions that are effective in maintaining and recovering physical strength, and α-glucan-containing health foods are on the market (Non-Patent Document 2).
　酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ　ｃｅｒｅｖｉｓｉａｅ）において、α－グルカンは、直径約４０ｎｍの球状小体（β粒子）よりなる集塊（α粒子）として細胞内に存在することが知られている（非特許文献３）。 In yeast (Saccharomyces cerevisiae), α-glucan is known to exist intracellularly as agglomerates (α particles) consisting of globular bodies (β particles) with a diameter of about 40 nm (Non-Patent Document 3).
　従来の酵母エキスの製造方法として、特許文献２、３及び非特許文献４は、酵母エキスを平均膜孔径０．１μｍの精密濾過により精製する方法を記載している。しかし、これらの文献は、酵母エキスの製造を目的とした技術であり、αグルカン、とりわけαグルカン分解物についての記載はない。また、特許文献４は、酵素処理に担子菌産生酵素類を使用し、精密濾過後の濾過残渣を遠心分離して上清を回収することにより、グリコーゲンを高濃度に分離回収することを開示しているが、得られたグリコーゲン含有組成物では満足に風味を改良することはできなかった。 As conventional methods for producing yeast extract, Patent Documents 2 and 3 and Non-Patent Document 4 describe a method of purifying yeast extract by microfiltration with an average membrane pore size of 0.1 μm. However, these documents are techniques aimed at producing yeast extracts, and do not describe α-glucans, especially α-glucan degradation products. In addition, Patent Document 4 discloses separating and recovering glycogen at a high concentration by using basidiomycete-producing enzymes for enzymatic treatment and centrifuging the filtration residue after microfiltration to recover the supernatant. However, the resulting glycogen-containing composition could not be satisfactorily improved in flavor.
特開２００６－１２９８３４号公報JP 2006-129834 A 特開平９－３１３１３０号JP-A-9-313130 特開２００４－２２９５４０号Japanese Patent Application Laid-Open No. 2004-229540 特開２００９－２６１３６２号Japanese Patent Application Laid-Open No. 2009-261362
  本発明は、従来よりも風味を改良することのできるαグルカン分解物含有酵母エキスおよびその製造方法を提供することを目的とする。 An object of the present invention is to provide an α-glucan hydrolyzate-containing yeast extract capable of improving flavor compared to conventional ones, and a method for producing the same.
  本発明者らは、酵母エキスの品質向上について鋭意検討を重ねた結果、食用乾燥酵母に酸処理した担子菌産生酵素類を接触させることにより、従来の酵母エキスよりも、風味改良効果の高い高品質のαグルカン分解物含有酵母エキスを得ることができることを見出し、本発明を完成するに至った。 As a result of extensive studies on improving the quality of yeast extract, the present inventors found that by contacting edible dry yeast with acid-treated basidiomycete-producing enzymes, it is possible to improve the flavor of the yeast extract. The present inventors have found that it is possible to obtain a high-quality α-glucan hydrolyzate-containing yeast extract, and have completed the present invention.
  すなわち、本発明は、
　（１）食用酵母に酸処理した担子菌産生酵素類を接触させることを特徴とするαグルカン分解物含有酵母エキスの製造法、
  （２）酸処理を、ｐＨ１．０～３．０、５℃～６０℃で１～８時間行ない、前記酸処理した担子菌産生酵素類を乾燥物として前記食用酵母の固形分に対して０．３～１．５重量％添加する、上記（１）記載のαグルカン分解物含有酵母エキスの製造方法、
  （３）（１）又は（２）で生じた酵素処理液を精密濾過して濾過ろ液を回収する工程を含むαグルカン分解物含有酵母エキスの製造法であって、前記精密濾過に使用する精密濾過膜は０．０５～０．２２μｍの平均孔径を有することを特徴とする（１）又は（２）記載の方法。
　（４）上記（１）～（３）記載のαグルカン分解物含有酵母エキスを用いた飲食品の風味改良方法などを提供するものである。 That is, the present invention
(1) A method for producing an α-glucan hydrolyzate-containing yeast extract, which comprises contacting edible yeast with acid-treated basidiomycete-producing enzymes,
(2) Acid treatment is carried out at pH 1.0 to 3.0 and 5° C. to 60° C. for 1 to 8 hours, and the acid-treated basidiomycete-producing enzymes are dried to 0 relative to the solid content of the edible yeast. .3 to 1.5% by weight of the method for producing the α-glucan hydrolyzate-containing yeast extract according to (1) above,
(3) A method for producing an α-glucan hydrolyzate-containing yeast extract comprising a step of microfiltrating the enzyme-treated solution produced in (1) or (2) and recovering the filtered filtrate, wherein the yeast extract is used for the microfiltration. The method according to (1) or (2), wherein the microfiltration membrane has an average pore size of 0.05 to 0.22 μm.
(4) To provide a method for improving the flavor of food and drink using the α-glucan hydrolyzate-containing yeast extract described in (1) to (3) above.
  本発明によれば、従来のものよりも風味、とりわけ甘味、厚みおよび風味の広がりを著しく改善する高品質のαグルカン分解物含有酵母エキスを得ることができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a high-quality α-glucan hydrolyzate-containing yeast extract that remarkably improves flavor, particularly sweetness, thickness, and spread of flavor, compared to conventional yeast extracts.
  本発明の酵母エキスの原料として用いる酵母は、食用酵母であれば特に限定するものではなく、生酵母、公知の方法で適宜乾燥した乾燥酵母いずれでもよく、例えば、ワイン酵母、パン酵母、清酒酵母、ビール酵母等が使用できる。より具体的には、本発明に用いる酵母として、これに限定されるものではないが、ビール酵母、パン酵母の属するサッカロマイセス属のサッカロマイセス・セレビッシェ（Ｓａｃｃｈａｒｏｍｙｃｅｓ  ｃｅｒｅｖｉｓｉａｅ）、サッカロマイセス・パストリアヌス（Ｓａｃｃｈａｒｏｍｙｃｅｓ  ｐａｓｔｏｒｉａｎｕｓ）等を挙げることができる。本発明においては、上記酵母の1種、又は複数種の組合せであることができる。 The yeast used as a raw material for the yeast extract of the present invention is not particularly limited as long as it is an edible yeast, and may be either live yeast or dried yeast that has been appropriately dried by a known method. For example, wine yeast, baker's yeast, sake yeast. , brewer's yeast, etc. can be used. More specifically, the yeast used in the present invention includes, but is not limited to, brewer's yeast, baker's yeast, Saccharomyces cerevisiae belonging to the genus Saccharomyces, Saccharomyces pastorianus, and the like. can be mentioned. In the present invention, the yeast may be one species or a combination of multiple species.
  上記食用酵母は、様々な製造業者から市販されており、本発明においてこれら市販の食用酵母を出発物質とすることもできる。また酵母を培養し、その培養菌体を出発物質とすることもできる。酵母の培養方法としては、その酵母に適した公知の手段を適宜用いてよい。 The above edible yeasts are commercially available from various manufacturers, and these commercially available edible yeasts can also be used as starting materials in the present invention. It is also possible to culture yeast and use the cultured cells as a starting material. As a method for culturing yeast, a known method suitable for the yeast may be used as appropriate.
  また、上記の食用酵母は、乾燥酵母であっても、水や緩衝液等の溶媒に懸濁された液状又は泥状酵母であっても、更には死滅酵母であっても生酵母であってもよく、その形態は問わない。 In addition, the above-mentioned edible yeast may be dry yeast, liquid or mud yeast suspended in a solvent such as water or buffer solution, or dead yeast or live yeast. and the form is irrelevant.
  本発明の方法において、出発物質として、前処理を施した食用酵母を使用してもよい。ここで、前処理とは、水、酸又はアルカリ溶液、低級アルコールなどによる洗浄、食用酵母のホモジナイズ処理などを含む。前記ホモジナイズ処理は、例えば６０Ｐａ～１５００Ｐａの高圧ホモジナイザー処理とすることができる。上記のような前処理により、酵素処理速度及び効率の向上、精密濾過時の濾過効率の向上等の効果が期待できる。 In the method of the present invention, pretreated edible yeast may be used as a starting material. Here, pretreatment includes washing with water, an acid or alkaline solution, lower alcohol, or the like, homogenization of edible yeast, and the like. The homogenization treatment can be a high-pressure homogenizer treatment of 60 Pa to 1500 Pa, for example. Effects such as an improvement in enzyme treatment speed and efficiency and an improvement in filtration efficiency during microfiltration can be expected from the pretreatment as described above.
  本発明の方法においては、まず、出発物質である食用酵母を、酸処理した担子菌産生酵素類による酵素処理に供する。本発明において、「担子菌産生酵素類」とは、プロテアーゼ（アスパラギン酸プロテイナーゼ、セリンカルボキシペプチターゼ等）を主体とし、その他にβ－グルカナーゼ（β－１，３、β－１，６等）やα－グルカナーゼを含む粗精製の複合酵素を指し、例えばヒイロタケ（Ｐｙｃｎｏｐｏｒｕｓ ｃｏｃｃｉｎｅｕｓ）などの担子菌を公知の手法（特開２００４－２２９５４０）で培養することにより、その培養物から得ることができる。ここで培養物とは、前記担子菌の培養菌体、培養濾液及び菌体破砕物を含み、これらを担子菌産生酵素類としてそのまま使用してもよいし、或いは、これらの培養物から得た培養抽出物又はその処理物（例えば凍結乾燥物など）を、粗精製酵素として使用してもよい。 In the method of the present invention, first, edible yeast, which is a starting material, is subjected to enzymatic treatment with acid-treated basidiomycete-producing enzymes. In the present invention, "basidiomycete-producing enzymes" mainly include proteases (aspartic proteinase, serine carboxypeptidase, etc.), and also β-glucanases (β-1,3, β-1,6, etc.) and It refers to a crudely purified complex enzyme containing α-glucanase, and can be obtained from a culture of basidiomycetes such as Pycnoporus coccineus by a known method (Japanese Patent Laid-Open No. 2004-229540). Here, the culture includes cultured cells, culture filtrate, and disrupted cells of the basidiomycete, and these may be used as they are as basidiomycete-producing enzymes, or obtained from these cultures. A culture extract or its processed product (for example, a lyophilized product) may be used as the crudely purified enzyme.
  本発明で使用する上記酵素は、腐敗防止のための冷凍保存特性、添加量の低減、計量の簡便さ等の観点から、工業的生産に適した乾燥酵素、特に、酵素力価を落とさずに粉末化した酵素であることが好ましい。このような乾燥粉末化酵素の製造に使用する乾燥方法は、酵素を失活させない乾燥方法であれば特に制限されず、恒温乾燥、減圧（真空）乾燥、凍結乾燥、噴霧乾燥等のいずれの方法を用いてもよい。特に凍結乾燥又は噴霧乾燥を使用することが好ましい。 The above-mentioned enzyme used in the present invention is a dry enzyme suitable for industrial production from the viewpoints of frozen storage properties for anti-corruption, reduction in the amount to be added, and ease of weighing. Powdered enzymes are preferred. The drying method used for producing such a dried powdered enzyme is not particularly limited as long as it is a drying method that does not deactivate the enzyme, and any method such as constant temperature drying, reduced pressure (vacuum) drying, freeze drying, spray drying, etc. can be used. may be used. It is particularly preferred to use freeze-drying or spray-drying.
  本発明で使用することができる担子菌産生酵素類の製造方法の一例を示す。
  担子菌（好ましくは、ヒイロタケ）の胞子懸濁液（例えば１０７個／ｍｌ以上）を、種培地（例えば、塩化カルシウム１ｇ／ｌ、硫酸マグネシウム１ｇ／ｌ、硫酸アンモニウム２ｇ／ｍｌ、リン酸一カリウム２ｇ／ｌ、ショ糖５０ｇ／ｌ、コーン・スティープ・リカー３０ｇ／ｌ、ｐＨ７．０）に接種し、攪拌もしくは振とう下、適温にて1～２日間培養し、種培養終了液を得る。得られた種培養終了液の一部を、主培地（例えば、塩化カルシウム１ｇ／ｌ、硫酸マグネシウム１ｇ／ｌ、硫酸アンモニウム２ｇ／ｌ、リン酸一カリウ
ム２ｇ／ｌ、ショ糖８０ｇ／ｌ、脱脂大豆粉３５ｇ／ｌ、ｐＨ６．０）に移植し、上記と同様の温度にて攪拌もしくは振とう下で約４日間培養し、主培養終了液を得る。主培養終了液を濾過し、得られた酵素液を真空乾燥して担子菌産生酵素類の乾燥粉末を得る。 An example of a method for producing basidiomycete-producing enzymes that can be used in the present invention is shown.
A spore suspension (e.g., 10 7 spores/ml or more) of basidiomycete (preferably, helminth) is added to a seed medium (e.g., calcium chloride 1 g/l, magnesium sulfate 1 g/l, ammonium sulfate 2 g/ml, monopotassium phosphate 2 g/l of sucrose, 50 g/l of sucrose, 30 g/l of corn steep liquor, pH 7.0) and cultured at an appropriate temperature for 1 to 2 days under stirring or shaking to obtain a seed culture finished solution. A portion of the obtained seed culture finished solution is added to a main medium (for example, calcium chloride 1 g / l, magnesium sulfate 1 g / l, ammonium sulfate 2 g / l, monopotassium phosphate 2 g / l, sucrose 80 g / l, defatted soybean (35 g/l of powder, pH 6.0) and cultured for about 4 days under stirring or shaking at the same temperature as above to obtain a main culture finished solution. The main culture solution is filtered, and the obtained enzyme solution is vacuum-dried to obtain a dry powder of basidiomycete-producing enzymes.
  本発明において、酸処理は、特に限定されるものではないが、ｐＨ１．０～３．０、より好ましくはｐＨ１．０～２．０に調整し、温度は、特に限定されないが好ましくは５℃～６０℃、より好ましくは５℃～４０℃、さらに好ましくは１５～３０℃であり、加熱反応させる時間は０．５～９０時間、好ましくは、１～２４時間、より好ましくは１～８時間、攪拌することにより酸性水溶液処理を行なうことをいう。用いる酸の種類としては特に限定されず、塩酸、硫酸、酢酸、乳酸、クエン酸、リン酸等の飲食品に許容される酸を用いることができる。
ｐＨの調整は、常法に従い、必要に応じて酸（例、塩酸等）またはアルカリ（例、水酸化ナトリウム等）を用いて行なう。
こうして得られる酸処理した担子菌産生酵素類は、必要に応じて濃縮および乾燥等の処理に付してもよい。 In the present invention, the acid treatment is not particularly limited, but is adjusted to pH 1.0 to 3.0, more preferably pH 1.0 to 2.0, and the temperature is not particularly limited, but preferably 5 ° C. to 60° C., more preferably 5° C. to 40° C., still more preferably 15 to 30° C., and the heat reaction time is 0.5 to 90 hours, preferably 1 to 24 hours, more preferably 1 to 8 hours. , refers to performing an acidic aqueous solution treatment by stirring. The type of acid used is not particularly limited, and acids that are acceptable for food and drink, such as hydrochloric acid, sulfuric acid, acetic acid, lactic acid, citric acid, and phosphoric acid, can be used.
The pH is adjusted according to a conventional method using acid (eg, hydrochloric acid, etc.) or alkali (eg, sodium hydroxide, etc.), if necessary.
The acid-treated basidiomycete-producing enzymes thus obtained may be subjected to treatments such as concentration and drying, if necessary.
  本発明において、酵素処理は、使用する酵素以外に特別な手法を用いる必要はなく、当業者に公知の手法に従って行うことができる。食用酵母を適当な濃度、例えば５～３０重量％となるように水性媒体中に懸濁することによって反応液を調製し、ｐＨを担子菌産生酵素類の至適ｐＨ近位の値（３．５～５．５）になるように調整し、担子菌産生酵素類を添加して、担子菌産生酵素類の至適温度近位の温度（４５℃～６０℃）で８～２４時間、緩やかに攪拌して反応させればよい。なお、ｐＨの調整は、定法に従い、必要に応じて酸（例えば塩酸）又はアルカリ（例えば水酸化ナトリウム等）を用いて行うことができる。 In the present invention, enzymatic treatment does not need to use any special techniques other than the enzymes used, and can be carried out according to techniques known to those skilled in the art. A reaction solution is prepared by suspending edible yeast at an appropriate concentration, for example, 5 to 30% by weight, in an aqueous medium, and the pH is adjusted to a value close to the optimum pH of basidiomycete-producing enzymes (3. 5 to 5.5), add basidiomycete-producing enzymes, and gently heat at a temperature close to the optimum temperature for basidiomycete-producing enzymes (45°C to 60°C) for 8 to 24 hours. and react by stirring. Incidentally, the pH can be adjusted according to a standard method using an acid (such as hydrochloric acid) or an alkali (such as sodium hydroxide) as necessary.
  当該酵素処理で使用されるべき酸処理した担子菌産生酵素の量は、食用酵母の量、添加する酵素の形態、他の併用酵素の有無、酵素の力価等に応じて変化する場合があり、当業者は、上記要素に従って適宜適切な量を選択することができる。例えば、担子菌産生酵素を乾燥形態で使用する場合には、通常、酵母に対して０．２５～３．０重量％、好ましくは０．５～１．０重量％、例えば、０．６重量％程度で使用する。 The amount of acid-treated basidiomycete-producing enzyme to be used in the enzymatic treatment may vary depending on the amount of edible yeast, the form of the enzyme to be added, the presence or absence of other co-enzymes, the titer of the enzyme, etc. , a person skilled in the art can select an appropriate amount according to the above factors. For example, when the basidiomycete-producing enzyme is used in a dry form, it is usually 0.25 to 3.0% by weight, preferably 0.5 to 1.0% by weight, for example 0.6% by weight, relative to the yeast. % is used.
  上記酵素処理において、担子菌産生酵素類は他の酵素と組合せて使用することもできる。 In the enzymatic treatment, basidiomycete-producing enzymes can be used in combination with other enzymes.
  担子菌産生酵素類と併用することができる酵素としては、例えば、５’－リン酸生成型ヌクレアーゼ、デアミナーゼ、担子菌以外の微生物由来のプロテアーゼ、酵母細胞壁溶解酵素等を挙げることができる。これらの酵素は市販のものであってもよく、またこれらの酵素を産生する菌株を培養し、その培養物又は培養物抽出液等を使用することもできる。 Enzymes that can be used in combination with basidiomycete-producing enzymes include, for example, 5'-phosphate-producing nucleases, deaminases, proteases derived from microorganisms other than basidiomycetes, and yeast cell wall lysing enzymes. These enzymes may be commercially available, or strains producing these enzymes may be cultured, and the culture or culture extract may be used.
  担子菌産生酵素類と併用することができる酵素の一例として、放線菌産生酵素類を挙げることができる。放線菌産生酵素類とは、５’－リン酸生成型ヌクレアーゼ、デアミナーゼ及びプロテアーゼを主要構成酵素とする酵素類を指し、例えば、ストレプトミセス属に属する菌株を公知の方法により培養することにより、その培養物から得ることができる。 Examples of enzymes that can be used in combination with basidiomycete-produced enzymes include actinomycete-produced enzymes. Enzymes produced by actinomycetes refer to enzymes composed mainly of 5′-phosphate-forming nuclease, deaminase and protease. It can be obtained from culture.
  酵素処理において酸処理した担子菌産生酵素類を他の酵素と併用する場合には、食用酵母を含む水性懸濁液にこれらの酵素を連続的に添加することにより酵素処理を行えばよい。その際、担子菌産生酵素類と他の酵素とを添加する順序は問わない。 When acid-treated basidiomycete-producing enzymes are used in combination with other enzymes in enzymatic treatment, enzymatic treatment may be performed by continuously adding these enzymes to an aqueous suspension containing edible yeast. At that time, the order of adding the basidiomycete-producing enzymes and other enzymes is not limited.
  本発明に係る方法において、上記のようにして得た酵素処理液は、必要に応じて例えば９０℃以上に加熱して酵素を失活させた後、精密濾過工程に供される。具体的に、本工程は、上記のようにして得た酵素処理液を、精密濾過膜を通過させることにより、該精密濾過膜上に残った濾過残渣を除去する工程である。 In the method according to the present invention, the enzyme-treated solution obtained as described above is optionally heated to, for example, 90° C. or higher to deactivate the enzyme, and then subjected to a microfiltration step. Specifically, this step is a step of removing the filtration residue remaining on the microfiltration membrane by allowing the enzyme-treated solution obtained as described above to pass through the microfiltration membrane.
  精密濾過とは、濾紙と限外ろ過膜との中間の孔径を有する濾過膜を用いた濾過をいう。本発明において、精密濾過に使用するのに適した精密濾過膜は、０．０５～１０μｍ、好ましくは０．０５～０．２２μｍ、例えば０．１μｍの平均孔径を有するものである。   Microfiltration refers to filtration using a filtration membrane having a pore size intermediate between that of filter paper and ultrafiltration membranes. Microfiltration membranes suitable for use in microfiltration in the present invention are those having an average pore size of 0.05 to 10 μm, preferably 0.05 to 0.22 μm, eg 0.1 μm.
  精密濾過は、当業者に公知の手法に従って行えばよく、特別な手法を用いる必要はない。例えば、精密濾過に用いる膜には、酢酸セルロース、ポリスルホン、ポリビニルアルコール、セラミック等を用いることができる。中でも、セラミックが好ましい。また、液を全量通過させるバッチ方式でも、液を循環させるクロスフロー方式でも良いが、クロスフロー方式の方が、膜が閉塞しにくく長期間続けて使用できるという点で望ましい。   Microfiltration may be performed according to a technique known to those skilled in the art, and there is no need to use a special technique. For example, membranes used for microfiltration can be made of cellulose acetate, polysulfone, polyvinyl alcohol, ceramics, or the like. Among them, ceramic is preferable. A batch system in which the entire amount of the liquid is passed through or a cross-flow system in which the liquid is circulated may be used, but the cross-flow system is preferable in that the membrane is less likely to clog and can be used continuously for a long period of time.
  本発明に係る方法において、精密濾過によって濾過残渣を取り除いた後のろ液は、αグルカン分解物を固形分量当たり、５～１５重量％、例えば約１０重量％含む点で特徴付けられる。このようなグルカン分解物は、酸処理していない担子菌産生酵素を作用させたものと異なり、α限界デキストリンの直鎖部分がより長く残ったものと推定される。αグルカン分解物の種類は、特に限定されるものではないが、Ｄ－グルコースがグリコシド結合で繋がった多糖の分解物をいい、アミロース分解物、グリコーゲン分解物、アミロペクチン分解物、プルラン分解物、デキストラン分解物、イソマルトオリゴ糖などを挙げることができる。 In the method according to the present invention, the filtrate after removing the filtration residue by microfiltration is characterized by containing 5 to 15% by weight, for example about 10% by weight, of the α-glucan degradation product based on the solid content. Such a glucan degradation product is presumed to have a longer linear chain portion of the α-limit dextrin, unlike that produced by the action of a basidiomycete-producing enzyme that has not been acid-treated. The type of α-glucan degradation product is not particularly limited, but refers to a polysaccharide degradation product in which D-glucose is linked by glycosidic bonds, such as an amylose degradation product, a glycogen degradation product, an amylopectin degradation product, a pullulan degradation product, and dextran. Decomposition products, isomalto-oligosaccharides and the like can be mentioned.
  また、こうして回収されたろ液は、上記特徴の他、食品での食感改良効果、コク味増強効果、並びに粉体の賦形剤としての物性改善効果をも有し得るものである。 In addition to the above characteristics, the filtrate thus recovered may also have the effect of improving the texture of foods, the effect of enhancing body taste, and the effect of improving physical properties as an excipient for powder.
  したがって、上記ろ液は、それ自体αグルカン分解物含有酵母エキス（αグルカン分解物含有組成物）とするか、必要に応じて、さらなる処理を施すことによってさらにαグルカン分解物高含有組成物を得て、食品、健康食品、機能性素材等の各種用途に使用することができる。 Therefore, the above-mentioned filtrate is used as the α-glucan hydrolyzate-containing yeast extract itself (α-glucan hydrolyzate-containing composition), or, if necessary, further treated to further convert the α-glucan hydrolyzate-rich composition. It can be used for various purposes such as foods, health foods, and functional materials.
  ろ液に施し得る更なる処理として、これに限定されるものではないが、例えば濃縮処理（加熱濃縮、膜濃縮）、晶析処理、ｐＨ調整処理、乾燥（例えば恒温乾燥、減圧（真空）乾燥、凍結乾燥、噴霧乾燥）処理などを挙げることができる。 Further treatments that can be applied to the filtrate include, but are not limited to, concentration treatment (thermal concentration, membrane concentration), crystallization treatment, pH adjustment treatment, drying (e.g. constant temperature drying, reduced pressure (vacuum) drying , freeze-drying, spray-drying) processing and the like.
  濃縮処理においては、固形分含量が１０～６０重量％程度となるように、例えば減圧下で加熱したり、或いは常圧で加熱したりすることによって、処理すべき液を濃縮する。それらにより蒸発乾燥時の効率の向上、ペースト品としての活用等が見込まれる。ｐＨ調整処理においては、定法に従い、アルカリ（例えば水酸化ナトリウム等）を用いて行ってよい。特に、食品用途として用いる場合にはｐＨを中性とすることが好ましい。乾燥処理においては、組成や特性が変質しなければ特に方法は限定されず、上記のいずれの方法を用いてもよい。乾燥して粉末化や顆粒化することで、保存性の向上、計量の簡便さなどの効果を得ることができる。また、ペーストや粉末又は顆粒等の形状にすることにより、他の食品成分や機能性素材等と混合して用いることもできる。 In the concentration treatment, the liquid to be treated is concentrated, for example, by heating under reduced pressure or at normal pressure so that the solid content is about 10 to 60% by weight. As a result, it is expected to improve the efficiency of evaporative drying and to be used as a paste product. The pH adjustment treatment may be carried out using an alkali (for example, sodium hydroxide, etc.) according to a standard method. In particular, when it is used for foods, it is preferable to make the pH neutral. In the drying treatment, the method is not particularly limited as long as the composition and properties are not altered, and any of the above methods may be used. By drying and pulverizing or granulating, it is possible to obtain effects such as improved preservability and ease of weighing. In addition, it can be used by mixing with other food ingredients, functional materials, etc. by making it into paste, powder, granules, or the like.
  本発明の方法で食用酵母から得ることができるαグルカン分解物含有組成物は、αグルカン分解物を、以下に限定されないが、約５重量％以上含むことができる。また、該組成物に含まれるαグルカン分解物以外の成分は、例えば遊離アミノ酸やペプチド、塩分などである。 The α-glucan hydrolyzate-containing composition obtainable from the edible yeast by the method of the present invention can contain, but not limited to, about 5% by weight or more of the α-glucan hydrolyzate. Components other than α-glucan degradation products contained in the composition include, for example, free amino acids, peptides, and salts.
  また、本発明の別の態様によれば、上記組成物を飲食品へ添加する飲食品の風味改良方法が提供される。 Further, according to another aspect of the present invention, there is provided a method for improving the flavor of food or drink, comprising adding the above composition to food or drink.
  本発明の風味改良とは、飲食品の味全体を調えることをいう。本発明の別の好ましい態様によれば、風味改良が、風味向上であってもよく、また甘味の向上、厚みの向上、持続性の向上、風味の広がりの向上、煮込み感の向上、卵感の向上、および油脂感の向上からなる群から選択される一種または二種以上の風味改良であり、より好ましい態様によれば、風味改良が、甘味の向上、厚みの向上、持続性の向上、風味の広がりの向上、卵感の向上、および煮込み感の向上からなる群から選択される一種または二種以上の風味改良である。これらの中でも、甘味の向上、厚みの向上、風味の広がりの向上、持続性の向上、卵感の向上が好ましく、甘味の向上、厚みの向上、風味の広がりの向上が最も好ましい。   The flavor improvement of the present invention means adjusting the overall taste of food and drink. According to another preferred aspect of the present invention, the improvement of flavor may be improvement of flavor, and also improvement of sweetness, improvement of thickness, improvement of sustainability, improvement of spread of flavor, improvement of stewed feeling, egg feeling. and one or more flavor improvements selected from the group consisting of an improvement in the feeling of oils and fats, and according to a more preferred embodiment, the flavor improvement is an improvement in sweetness, an improvement in thickness, an improvement in sustainability, One or two or more types of flavor improvement selected from the group consisting of improvement in spread of flavor, improvement in egg feeling, and improvement in stewed feeling. Among these, improvement of sweetness, improvement of thickness, improvement of spread of flavor, improvement of persistence, and improvement of egg feeling are preferable, and improvement of sweetness, improvement of thickness, and improvement of spread of flavor are most preferable.
  甘味、濃厚さ、持続性、煮込み感、卵感、および油脂感を向上させるための本発明のαグルカン分解物含有組成物の飲食品への添加量としては、好ましくは０．０００１～１．５質量％となる量であり、より好ましくは０．００１～１．５質量％となる量であり、さらに好ましくは０．０１～１．５質量％となる量であり、さらに一層好ましくは０．０２５～１．０質量％となる量である。 The amount of the α-glucan hydrolyzate-containing composition of the present invention added to a food or drink for improving the sweetness, richness, persistence, simmered taste, eggy taste, and oiliness is preferably 0.0001 to 1.00. 5% by mass, more preferably 0.001 to 1.5% by mass, still more preferably 0.01 to 1.5% by mass, still more preferably 0 The amount is 0.025 to 1.0% by mass.
  本発明の組成物が添加される飲食品は、液体、固体、または半固体のいずれの形態のものであってもよく、例えば、飲料（例えば、コーヒー）、食酢、味噌、醤油、畜肉エキス、家禽エキス、魚介エキス、酵母エキス、蛋白質加水分解物等の天然調味料、スパイス類、ハーブ類等の香辛料、たれ、だし、ドレッシング、マヨネーズ、トマトケチャップ、トマトソース、ソース等の調味料、吸い物、コンソメスープ、卵スープ、ワカメスープ、フカヒレスープ、ポタージュ、味噌汁等のスープ類、麺類（そば、うどん、ラーメン、パスタ等）のつゆ、スープ、ソース類、おかゆ、雑炊、お茶漬け等の米調理食品、ハム、ソーセージ、チーズ等の畜産加工品、かまぼこ、干物、塩辛、珍味等の水産加工品、漬物等の野菜加工品、ポテトチップス、煎餅、クッキー等のスナック菓子類、煮物、揚げ物、焼き物、カレー等の調理食品等、果汁・野菜汁飲料、豆乳、牛乳、乳加工品、炭酸飲料、スポーツドリンク、栄養補助飲料、コーヒー、紅茶、日本茶、麦茶、雑穀茶などの各種茶飲料、焼酎、日本酒、ビール等のアルコール類等、ビタミン剤などのサプリメント等が挙げられるが、特にまろやかな濃厚感を必要とする飲食品、例えば、レトルトカレーやレトルトシチューなどの即席食品、味噌、トマトソース、コーンスープ、コンソメスープ、カレーやシチューのような煮込み料理、ソース、ポテトチップスなどのスナック菓子、ハンバーガー、フライドポテト、フライドチキンなどのファストフード、即席ラーメン、即席スパゲッティなどの即席麺類、だしを使った和食（うどん、煮魚など）、中華風食品（チャーハン、マーボー豆腐など）が好ましく、味噌、トマトソース、カレー、ホワイトシチュー、ラーメンスープなどの食品がより好ましい。本発明の風味改良剤が添加される飲食品が調味料である場合には、本発明の風味改良剤が添加された調味料を他の飲食品に添加してもよい。 Food and drink to which the composition of the present invention is added may be in any form of liquid, solid, or semi-solid. Poultry extract, seafood extract, yeast extract, natural seasonings such as protein hydrolysates, spices such as spices and herbs, sauces, stocks, dressings, mayonnaise, tomato ketchup, tomato sauce, seasonings such as sauces, soups, Consomme soup, egg soup, seaweed soup, shark fin soup, potage, miso soup, soups for noodles (soba, udon, ramen, pasta, etc.), soups, sauces, cooked rice foods such as porridge, porridge, and ochazuke. Processed livestock products such as ham, sausage, and cheese; Processed marine products such as fish paste, dried fish, salted fish, and delicacies; Processed vegetables such as pickles; Snacks such as potato chips, rice crackers, and cookies; Cooked foods, etc., fruit and vegetable juice drinks, soy milk, milk, processed milk products, carbonated drinks, sports drinks, dietary supplements, various tea drinks such as coffee, black tea, Japanese tea, barley tea, millet tea, shochu, sake, Examples include alcohols such as beer, supplements such as vitamins, and foods and drinks that require a particularly mellow richness, such as ready-to-eat foods such as retort curry and retort stew, miso, tomato sauce, corn soup, Consomme soup, stewed dishes such as curry and stew, sauces, snacks such as potato chips, fast food such as hamburgers, french fries and fried chicken, instant noodles such as instant ramen, instant spaghetti, Japanese dishes using dashi (udon, udon, etc.) Boiled fish, etc.), Chinese-style foods (fried rice, mapo tofu, etc.) are preferable, and foods such as miso, tomato sauce, curry, white stew, ramen soup, etc. are more preferable. When the food or drink to which the flavor improver of the present invention is added is a seasoning, the seasoning to which the flavor improver of the present invention is added may be added to other food or drink.
  本発明の風味改良方法は、本発明の組成物に関する上記記載に基づいて実施することができる。飲食品に使用可能な他の添加物の添加は、本発明のαグルカン分解物含有組成物の添加と同時であっても別々であってもよい。さらに、αグルカン分解物含有組成物を飲食品に使用可能な他の添加物と混合して、飲食品へ添加してもよい。αグルカン分解物含有組成物の飲食品へ添加は、飲食品をαグルカン分解物含有組成物へ添加する態様も含まれる。 The flavor-improving method of the present invention can be implemented based on the above description of the composition of the present invention. Other additives that can be used in food and drink may be added simultaneously with or separately from the α-glucan hydrolyzate-containing composition of the present invention. Furthermore, the α-glucan hydrolyzate-containing composition may be mixed with other additives that can be used in food and drink and added to food and drink. The addition of the α-glucan hydrolyzate-containing composition to the food or drink includes a mode in which the food or drink is added to the α-glucan hydrolyzate-containing composition.
  本発明の別の態様によれば、本発明のαグルカン分解物含有組成物を添加してなる飲食品が挙げられる。また、本発明の好ましい一つの態様によれば、本発明のαグルカン分解物含有組成物を添加してなる飲食品も挙げることができる。また、飲食品を本発明のαグルカン分解物含有組成物に添加してもよく、または飲食品と、本発明のαグルカン分解物含有組成物と混合して用いても良い。本発明のαグルカン分解物含有組成物が添加される飲食品および添加方法等については上記と同様である。 Another aspect of the present invention includes foods and drinks to which the α-glucan hydrolyzate-containing composition of the present invention is added. Moreover, according to a preferred embodiment of the present invention, food and drink to which the α-glucan hydrolyzate-containing composition of the present invention is added can also be mentioned. Food and drink may be added to the composition containing α-glucan hydrolyzate of the present invention, or the food and drink may be mixed with the composition containing α-glucan hydrolyzate of the present invention. The foods and drinks to which the α-glucan hydrolyzate-containing composition of the present invention is added, the addition method, and the like are the same as those described above.
  以下の実施例により、本発明をさらに詳しく説明するが、本発明はこれらに限定されるものではない。なお、特に断らない限り、「％」は重量％を意味する。 The present invention will be described in more detail by the following examples, but the present invention is not limited to these. In addition, unless otherwise indicated, "%" means weight%.
[実施例１]
  本実施例では、本発明の方法に従って、食用酵母からろ液を調製した。 [Example 1]
In this example, a filtrate was prepared from edible yeast according to the method of the present invention.
酸処理した担子菌産生酵素類の調製
  （１）担子菌の例としてヒイロタケ（Ｐｙｃｎｏｐｏｒｕｓ ｃｏｃｃｉｎｅｕｓ）を選択し、その胞子懸濁液（１０７個／ｍｌ以上）２ｍｌを種培地（塩化カルシウム１ｇ／ｌ、硫酸マグネシウム１ｇ／ｌ、硫酸アンモニウム２ｇ／ｍｌ、リン酸一カリウム２ｇ／ｌ、ショ糖５０ｇ／ｌ、コーン・スティープ・リカー３０ｇ／ｌ、ｐＨ７．０）２０ｍｌに接種し、２００ｍｌ容フラスコ中で、２８℃、２００ｒｐｍで４８時間培養し、種培養終了液を得た。 Preparation of acid-treated basidiomycete-producing enzymes (1) Pycnoporus coccineus was selected as an example of a basidiomycete, and 2 ml of its spore suspension (10 7 spores/ml or more) was added to a seed medium (calcium chloride 1 g/l). , magnesium sulfate 1 g / l, ammonium sulfate 2 g / ml, monopotassium phosphate 2 g / l, sucrose 50 g / l, corn steep liquor 30 g / l, pH 7.0) 20 ml, in a 200 ml flask, After culturing at 28° C. and 200 rpm for 48 hours, a seed culture finished solution was obtained.
  （２）得られた種培養終了液２ｍｌを主培地（塩化カルシウム１ｇ／ｌ、硫酸マグネシウム１ｇ／ｌ、硫酸アンモニウム２ｇ／ｌ、リン酸一カリウム２ｇ／ｌ、ショ糖８０ｇ／ｌ、脱脂大豆粉３５ｇ／ｌ、ｐＨ６．０）２０ｍｌに移植し、２００ｍｌ容フラスコ中で２８℃、２００ｒｐｍで９６時間培養し、主培養終了液を得た。主培養終了液を、濾紙で濾過し、得られた酵素液を真空乾燥してヒイロタケ産生酵素類の乾燥粉末を得た。得られた乾燥粉末を水で約5倍希釈し、９％ＨＣｌでｐＨ２．０に調整し、室温で３時間撹拌保持後、２０％ＮａＯＨでｐＨ４．１にし、得られた酵素液を真空乾燥して酸処理したヒイロタケ産生酵素類の乾燥粉末を得た（以下、酸処理して得られた担子菌産生酵素類などといいう）。 (2) 2 ml of the obtained seed culture finished solution was added to the main medium (calcium chloride 1 g / l, magnesium sulfate 1 g / l, ammonium sulfate 2 g / l, monopotassium phosphate 2 g / l, sucrose 80 g / l, defatted soybean flour 35 g /l, pH 6.0) and cultured in a 200 ml flask at 28°C and 200 rpm for 96 hours to obtain a main culture finished solution. The main culture solution was filtered through a filter paper, and the obtained enzyme solution was vacuum-dried to obtain a dry powder of the enzymes produced in hirotake. The obtained dry powder was diluted about 5 times with water, adjusted to pH 2.0 with 9% HCl, stirred at room temperature for 3 hours, adjusted to pH 4.1 with 20% NaOH, and the resulting enzyme solution was vacuum dried. Then, a dry powder of the acid-treated helminth-producing enzymes was obtained (hereinafter referred to as the acid-treated basidiomycete-producing enzymes, etc.).
放線菌産生酵素類の調製
（ １ ） ストレプトミセス・アウレウス（ Streptomyces aureus） の胞子懸濁液（１０７ 個／ｍｌ 以上） １ 白金耳を種培地（可溶性コーンスターチ３０ｇ／ｌ 、コーン・スティープ・リカー３０ｇ ／ｌ 、硫酸アンモニウム１ｇ／ｌ、硫酸マグネシウム０．５ｇ ／ｌ 、炭酸カルシウム３ｇ／ｌ 、ｐＨ７．０） ２０ｍｌに接種し、２００ｍｌ容三角フラスコで２８℃ 、２００ｒｐｍで２４時間培養し、種培養終了液を得た。
（ ２ ） 得られた種培養終了液１ｍｌを主培地（ 可溶性コーンスターチ３０ｇ／ｌ、コーン・スティープ・リカー１５ｇ／ｌ、脱脂大豆粉２５ｇ／ｌ 、硫酸アンモニウム１ｇ ／ｌ、硫酸マグネシウム０．５ｇ／ｌ 、炭酸カルシウム３ｇ／ｌ 、ｐＨ７．０）２００ｍｌに移植し、２００ｍｌ容フラスコで２８℃ 、２００ｒｐｍで４０時間培養し、主培養終了液を得た。
（ ３ ） 得られた主培養終了液２０ｍｌを２８℃ 、２００ｒｐｍで３時間撹拌し、ついでイソブタノール１．６ｍｌを加え、さらに２８℃ 、２００ｒｐｍで３時間撹拌して溶菌し、酵素処理液を得た。これを品温が８０℃ 以下で乾燥し、放線菌産生酵素類の乾燥粉末を得た。 Preparation of actinomycete-producing enzymes (1) Streptomyces aureus spore suspension (10 7 spores/ml or more) 1 platinum loop of seed medium (30 g/l of soluble cornstarch, 30 g of corn steep liquor) /l, ammonium sulfate 1 g/l, magnesium sulfate 0.5 g/l, calcium carbonate 3 g/l, pH 7.0. got
(2) 1 ml of the resulting seed culture finished solution was added to the main medium (soluble corn starch 30 g/l, corn steep liquor 15 g/l, defatted soybean flour 25 g/l, ammonium sulfate 1 g/l, magnesium sulfate 0.5 g/l, The cells were transferred to 200 ml of calcium carbonate (3 g/l, pH 7.0) and cultured in a 200 ml flask at 28° C. and 200 rpm for 40 hours to obtain a main culture solution.
(3) 20 ml of the obtained main culture finished solution was stirred at 28° C. and 200 rpm for 3 hours, then 1.6 ml of isobutanol was added, and the mixture was further stirred at 28° C. and 200 rpm for 3 hours to lyse to obtain an enzyme-treated solution. rice field. This was dried at a product temperature of 80° C. or less to obtain a dry powder of actinomycete-produced enzymes.
ろ液の調製
（調製例１）
  乾燥ビール酵母を純水に懸濁して１５％懸濁液を調製し、３０％苛性ソーダ溶液でｐＨ７．７に調整した。これに、上記で得られた放線菌生産酵素粉末を加え、４０℃から６５℃まで５時間昇温させ、ついで６５℃で３時間保持した。このときのｐＨは６．７～６．８であった。ついで、５０℃に冷却し、上記で酸処理して得られた担子菌産生酵素類を酵母固形分に対して０．６４％添加した。５０℃で１２時間反応させた後、９０℃で１０分間加熱殺菌した。６０℃に冷却した反応終了液を、０．１～０．２μｍの孔径を有するセラミック膜で濾過した。残渣を３倍量の純水と共に攪拌し、再度濾過して、ろ液を上記のろ液と合わせた。３０％水酸化ナトリウム溶液でｐＨ５．５に調整し、薄膜流下式真空濃縮によりＢｘ３０～３５まで濃縮した。これを９０℃まで急速加熱した後、６０℃まで急速冷却し、固形分に対して１．５％の活性炭を加えてろ過し、ろ液をさらに薄膜流下式真空濃縮によりＢｘ５５～６５まで濃縮した。 Preparation of filtrate (Preparation Example 1)
Dried brewer's yeast was suspended in pure water to prepare a 15% suspension, and the pH was adjusted to 7.7 with a 30% caustic soda solution. To this, the actinomycete-producing enzyme powder obtained above was added, the temperature was raised from 40° C. to 65° C. for 5 hours, and then the mixture was held at 65° C. for 3 hours. The pH at this time was 6.7-6.8. Then, the mixture was cooled to 50° C., and 0.64% of the basidiomycete-producing enzymes obtained by acid treatment were added to the yeast solid content. After reacting at 50°C for 12 hours, it was sterilized by heating at 90°C for 10 minutes. The reaction-terminated liquid cooled to 60° C. was filtered through a ceramic membrane having a pore size of 0.1 to 0.2 μm. The residue was stirred with three volumes of pure water, filtered again, and the filtrate was combined with the above filtrate. The pH was adjusted to 5.5 with 30% sodium hydroxide solution and concentrated to Bx 30-35 by thin film vacuum concentration. After rapidly heating this to 90°C, it was rapidly cooled to 60°C, 1.5% of activated carbon was added to the solid content and filtered, and the filtrate was further concentrated to Bx 55 to 65 by thin film flow vacuum concentration. .
[実施例２]
  本実施例では、上記のようにして調製した調製品に含まれる糖質成分を同定した。糖質成分の同定は、アミログルコシダーゼによる分解処理から推定した。 [Example 2]
In this example, the carbohydrate components contained in the preparations prepared as described above were identified. The identity of carbohydrate components was deduced from degradation by amyloglucosidase.
アミログルコシダーゼによる分解処理
  調製品のアミログルコシダーゼによる分解処理は、以下のようにして行った。
  調製品１％（固形分にして）溶液を作製し、塩酸でｐＨ４．５に調整後、０．２％（ｖ／ｖ）のアミログルコシダーゼ（シグマ社製）を添加し、６０℃で３０分間処理した。本酵素処理によって遊離したグルコース量は、日立製作所製高速液体クロマトグラフィーＡＳ－２０００型で測定した。尚、カラムはＳＣＲ－１０１Ｈ（島津社製）を使用し、検出は示差屈折率検出器を用い、移動相液は水を使用した。 Degradation treatment with amyloglucosidase The prepared product was degraded with amyloglucosidase as follows.
Prepare a 1% (solid content) solution, adjust the pH to 4.5 with hydrochloric acid, add 0.2% (v/v) amyloglucosidase (manufactured by Sigma), and heat at 60°C for 30 minutes. processed. The amount of glucose liberated by this enzymatic treatment was measured with a high-performance liquid chromatography AS-2000 manufactured by Hitachi. SCR-101H (manufactured by Shimadzu Corporation) was used as the column, a differential refractive index detector was used for detection, and water was used as the mobile phase liquid.
結果
  アミログルコシダーゼ（α－１，４およびα－１，６グリコシド結合をグルコースに完全分解）処理したところ、グルコースの生成が確認された。調製品は、酵母の酵素処理液を精密濾過し、得られたろ液に由来する画分であることから、調製品中の糖質はα－グルカンと考えられた。調製品のαグルカン含量は７．６％であった。 Results When treated with amyloglucosidase (completely decomposing α-1,4 and α-1,6 glycosidic bonds into glucose), production of glucose was confirmed. Since the prepared product was a fraction derived from the filtrate obtained by microfiltration of the enzyme-treated yeast solution, the sugar in the prepared product was considered to be α-glucan. The α-glucan content of the preparation was 7.6%.
[実施例３]
　市販のトマトソースに、実施例１で得られた組成物を添加して溶解させた（試験区１）。溶解させたものついて、うま味、甘味、厚み、持続性および風味の広がりについて官能評価した。なお、何も添加していないものを比較対象として用いた。 [Example 3]
The composition obtained in Example 1 was added to a commercially available tomato sauce and dissolved (test group 1). The dissolved product was sensory evaluated for umami, sweetness, thickness, persistence and spread of flavor. A sample to which nothing was added was used for comparison.
　官能評価は１２名の熟練したパネルにより行った。上記を添加しない市販のトマトソースをコントロールとし、以下に示す７点尺度法にて評価を行った。各パネルの評点の平均を図１に示す。
　７点：非常に向上している
　６点：向上している
　５点：やや向上している
　４点：コントロールと同程度
　３点：やや低下している
　２点：低下している
　１点；非常に低下している
Sensory evaluation was performed by a panel of 12 skilled people. A commercially available tomato sauce to which the above was not added was used as a control, and evaluation was performed according to the 7-point scale method shown below. The average score for each panel is shown in FIG.
7 points: Very improved 6 points: Improved 5 points: Slightly improved 4 points: Same as control 3 points: Slightly decreased 2 points: Decreased 1 point: Very much has fallen to
　　図１に示されるとおり、酸処理した担子菌産生酵素類を反応させたαグルカンを含有する酵母エキスは、対照と比較して明らかにうま味、甘味、厚み、持続性および風味の広がりにおいて有意な効果を示した。 As shown in FIG. 1, the yeast extract containing α-glucan reacted with acid-treated basidiomycete-producing enzymes clearly showed significant umami, sweetness, thickness, persistence and spread of flavor compared to the control. showed an effect.
［実施例４］
　市販のトマトソースに、
１，下記のように実施例１で得られた組成物のアミログルコシダーゼ処理分解処理品０．２％と、
２，市販のグリコーゲン（富士フィルム和光純薬社製）に実施例１と同条件で酸処理（９％ＨＣｌでｐＨ２．０に調整し、室温で３時間撹拌保持後、２０％ＮａＯＨでｐＨ４．１にし、得られた酵素液を真空乾燥）した担子菌産生酵素類を酵母固形分に対して０．６４％添加し、５０℃で１２時間反応させた後、９０℃で１０分間加熱殺菌したもの０．０２％を、それぞれ添加して溶解させた（試験区２）。
溶解させたものついて、うま味、甘味、厚み、持続性および風味の広がりについて官能評価した。なお、上記１のアミログルコシダーゼ分解処理を施した分解処理品のみを０．２％添加したもの（比較例１）と、上記のアミログルコシダーゼ分解処理を施した分解処理品０．２％と市販のグリコーゲン（酵素処理なし）０．０２％をそれぞれ添加したもの（比較例２）をそれぞれ比較対照として用いた。
　官能評価は実施例３と同様に行った。各パネルの評点の平均を図２に示す。
[Example 4]
For commercially available tomato sauce,
1, 0.2% of the amyloglucosidase-treated decomposition product of the composition obtained in Example 1 as follows,
2. Commercially available glycogen (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was acid-treated under the same conditions as in Example 1 (adjusted to pH 2.0 with 9% HCl, stirred at room temperature for 3 hours, and then treated with 20% NaOH to pH 4.0). 1, and the resulting enzyme solution was vacuum-dried), 0.64% of basidiomycete-producing enzymes were added to the yeast solid content, reacted at 50 ° C. for 12 hours, and then heat-sterilized at 90 ° C. for 10 minutes. 0.02% of each was added and dissolved (test group 2).
The dissolved product was sensory evaluated for umami, sweetness, thickness, persistence and spread of flavor. In addition, 0.2% of the decomposition product subjected to the amyloglucosidase decomposition treatment of 1 above was added (Comparative Example 1), and 0.2% of the decomposition product subjected to the amyloglucosidase decomposition treatment and the commercially available A sample to which 0.02% glycogen (without enzyme treatment) was added (Comparative Example 2) was used as a control.
Sensory evaluation was performed in the same manner as in Example 3. The average score for each panel is shown in FIG.
　図２に示されるとおり、酸処理した担子菌産生酵素類を反応させたαグルカン分解物を含有する酵母エキスは、アミログルコシダーゼ分解処理を施した分解処理品（比較例１）と比較して明らかに甘味、厚み、持続性および風味の広がりが向上しており、とりわけ厚み、風味の広がりにおいて有意な効果を示した。また、その効果は、比較例２のような一般的なグリコーゲンによるものではなく、酸処理した担子菌産生酵素類を反応させたαグルカン分解物によるものである事が示唆された。 As shown in FIG. 2, the yeast extract containing the α-glucan degradation product reacted with acid-treated basidiomycete-producing enzymes is clearly compared with the degradation product (Comparative Example 1) subjected to amyloglucosidase degradation treatment. Sweetness, thickness, persistence, and spread of flavor were improved, and significant effects were shown especially in thickness and spread of flavor. In addition, it was suggested that the effect was not due to general glycogen as in Comparative Example 2, but due to α-glucan decomposition products reacted with acid-treated basidiomycete-producing enzymes.
[実施例５]
　市販のトマトソースに、
１，市販のグリコーゲン（富士フィルム和光純薬社製）に酸処理した担子菌産生酵素類を反応（実施例４と同条件）させたもの０．０２％を添加して溶解させた（試験区３）。溶解させたものついて、うま味、甘味、厚み、持続性および風味の広がりについて官能評価した。なお、市販のグリコーゲン（酵素処理なし）を０．０２％添加したもの（比較例３）を比較対照として用いた。
官能評価は実施例３と同様に行った。各パネルの評点の平均を図３に示す。 [Example 5]
For commercially available tomato sauce,
1. 0.02% of a commercially available glycogen (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) reacted with acid-treated basidiomycete-producing enzymes (same conditions as in Example 4) was added and dissolved (test group 3). The dissolved product was sensory evaluated for umami, sweetness, thickness, persistence and spread of flavor. As a comparative control, 0.02% of commercially available glycogen (without enzyme treatment) was added (Comparative Example 3).
Sensory evaluation was performed in the same manner as in Example 3. The average score for each panel is shown in FIG.
図３に示されるとおり、酸処理した担子菌産生酵素類を反応させたグリコーゲン分解物は、未処理のグリコーゲン（比較例３）と比較して明らかに甘味、厚みおよび風味の広がりにおいて有意な効果を示す事が明らかとなった。 As shown in FIG. 3, the acid-treated glycogen hydrolyzate reacted with basidiomycete-producing enzymes has a significant effect on sweetness, thickness and spread of flavor compared to untreated glycogen (Comparative Example 3). It became clear that the
  以上記載したごとく、本発明によれば、風味改良効果が高い、呈味性を著しく改善するαグルカン分解物含有酵母エキスを得ることができる。 As described above, according to the present invention, it is possible to obtain an α-glucan hydrolyzate-containing yeast extract that has a high flavor-improving effect and markedly improved taste.
実施例３における本願の効果Effect of the present application in Example 3 実施例４における本願の効果Effect of the present application in Example 4 実施例５における本願の効果Effect of the present application in Example 5

Claims (4)

  1. 食用酵母に酸処理した担子菌産生酵素類を接触させることを特徴とするαグルカン分解物含有酵母エキスの製造法。 A method for producing an α-glucan hydrolyzate-containing yeast extract, which comprises bringing edible yeast into contact with acid-treated basidiomycete-producing enzymes.
  2. 前記酸処理を、ｐＨ１．０～３．０、５℃～６０℃で１～８時間行ない、前記酸処理した担子菌産生酵素類を乾燥物として前記食用酵母の固形分に対して０．３～１．５重量％添加する、請求項１に記載のαグルカン分解物含有酵母エキスの製造方法。 The acid treatment is carried out at pH 1.0 to 3.0 and 5° C. to 60° C. for 1 to 8 hours. The method for producing an α-glucan hydrolyzate-containing yeast extract according to claim 1, wherein the amount is up to 1.5% by weight.
  3. 請求項１又は２で生じた酵素処理液を精密濾過して濾過ろ液を回収する工程を含むαグルカン分解物含有酵母エキスの製造法であって、前記精密濾過に使用する精密濾過膜は０．０５～０．２２μmの平均孔径を有することを特徴とする請求項１又は２記載の方法。 A method for producing an α-glucan hydrolyzate-containing yeast extract comprising a step of microfiltrating the enzyme-treated solution produced in claim 1 or 2 and recovering a filtered filtrate, wherein the microfiltration membrane used for the microfiltration is 0 A method according to claim 1 or 2, characterized in that it has an average pore size of 0.05 to 0.22 µm.
  4. 請求項１～３記載のαグルカン分解物含有酵母エキスを用いた飲食品の風味改良方法。 A method for improving the flavor of food or drink using the α-glucan hydrolyzate-containing yeast extract according to any one of claims 1 to 3.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000502253A (en) * 1995-12-14 2000-02-29 ラボラトワール・セロビオロジツク Method for producing glycogen or glycogen-rich extract from yeast cells and cosmetic composition containing these
JP2009261362A (en) * 2008-04-28 2009-11-12 Kirin Food-Tech Co Ltd Method for preparing glycogen from yeast
JP2019129795A (en) * 2018-02-02 2019-08-08 三菱商事ライフサイエンス株式会社 Flavor improver

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000502253A (en) * 1995-12-14 2000-02-29 ラボラトワール・セロビオロジツク Method for producing glycogen or glycogen-rich extract from yeast cells and cosmetic composition containing these
JP2009261362A (en) * 2008-04-28 2009-11-12 Kirin Food-Tech Co Ltd Method for preparing glycogen from yeast
JP2019129795A (en) * 2018-02-02 2019-08-08 三菱商事ライフサイエンス株式会社 Flavor improver

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