WO2022203049A1 - Extrait de levure permettant d'obtenir une diffusion d'arôme et son procédé de production - Google Patents

Extrait de levure permettant d'obtenir une diffusion d'arôme et son procédé de production Download PDF

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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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yeast extract
flavor
yeast
producing
glucan
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PCT/JP2022/014428
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English (en)
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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Publication of WO2022203049A1 publication Critical patent/WO2022203049A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

L'invention a pour but de fournir : un extrait de levure contenant un produit de décomposition d'α-glucane qui est capable d'améliorer davantage l'arôme par rapport à un produit classique ; et son procédé de production. La solution selon l'invention porte sur un extrait de levure contenant un produit de décomposition d'α-glucane de haute qualité qui a un effet d'amélioration de saveur supérieur à celui d'un extrait de levure classique en raison de la mise en contact de levure séchée comestible avec des enzymes brutes traitées à l'acide produites par des basidiomycètes.
PCT/JP2022/014428 2021-03-26 2022-03-25 Extrait de levure permettant d'obtenir une diffusion d'arôme et son procédé de production WO2022203049A1 (fr)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000502253A (ja) * 1995-12-14 2000-02-29 ラボラトワール・セロビオロジツク 酵母細胞からグリコーゲン又はグリコーゲン高含有エキスを製造する方法及びこれらを含有する化粧品組成物
JP2009261362A (ja) * 2008-04-28 2009-11-12 Kirin Food-Tech Co Ltd 酵母からのグリコーゲン調製方法
JP2019129795A (ja) * 2018-02-02 2019-08-08 三菱商事ライフサイエンス株式会社 風味改良剤

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000502253A (ja) * 1995-12-14 2000-02-29 ラボラトワール・セロビオロジツク 酵母細胞からグリコーゲン又はグリコーゲン高含有エキスを製造する方法及びこれらを含有する化粧品組成物
JP2009261362A (ja) * 2008-04-28 2009-11-12 Kirin Food-Tech Co Ltd 酵母からのグリコーゲン調製方法
JP2019129795A (ja) * 2018-02-02 2019-08-08 三菱商事ライフサイエンス株式会社 風味改良剤

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