JP2019129795A - Flavor improver - Google Patents

Abstract

To provide a yeast extract used for improving flavor and a method for producing said yeast extract.SOLUTION: Provided is: a yeast extract, containing water-soluble charged peptide, and in which the acidic amino acid content in the peptide is 20% or more, and the basic amino acid content is 14.5% or more; and a process for producing yeast extract including: (a) a step of subjecting an edible yeast to enzyme treatment with basidiomycetes-producing enzymes; (b) a step of recovering the supernatant by solid-liquid separation of the enzyme treatment solution produced in step (a); and (c) a step of obtaining a chargeable peptide-containing composition from the supernatant.SELECTED DRAWING: None

Description

The present invention relates to a yeast extract and a flavor improving agent containing a specific peptide.

Condiments used in processed foods in recent years have been demanded of foods with natural flavors and no use of food additives due to the growing health-consciousness of consumers. Therefore, natural seasonings such as yeast extract, HVP (Hydrolyzed Vegetable Protein: vegetable protein hydrolyzate), and livestock meat extract are used.

In addition to the conventionally known taste components (sodium glutamate, 5′-nucleotide, saccharide), it has been known that peptide components have an important function on taste.
For example, yeast extract is a material widely used for food materials and seasonings, and includes amino acids, peptides, sugars, 5′-nucleotides and the like. Therefore, compared with simple taste substances such as sodium glutamate, inosinic acid, and guanylic acid, yeast extract can impart a complex flavor.
In addition, it is known that peptides contained in yeast extract contribute to taste. For example, γ-glutamyl peptide represented by glutathione is known as a body taste imparting substance (Patent Document 1).
In addition to yeast, it is known that the acidity of a peptide obtained by hydrolyzing milk protein has an effect of improving masking and after-cutting of artificial sweeteners (Patent Document 2).

However, among the peptides in yeast extract, it is known that the above-mentioned peptides contribute to richness, but it is unclear what kind of peptides have a flavor improving effect. There are many points. Conventionally, there are many methods for improving the flavor by adding a large amount of peptide. In such a case, a peptide having a bad influence on the flavor may be included, and thus the flavor improving effect may be weakened. Furthermore, there are cases where the food is colored due to the modification of the peptide, and the food that can be used is limited. Furthermore, when a peptide having a large molecular weight is included, the solubility may be deteriorated.

Japanese Patent Laying-Open No. 2015-97474 JP 2013-017402 A

From the above, an object of the present invention is to obtain a flavor improving agent that contains a peptide and solves the problems of the previous stage.

In order to solve the above-mentioned problems, the present inventors have made various studies and found that the effect of improving the flavor is high when added to foods by adding a specific peptide, thereby completing the present invention.

(1) a yeast extract containing a water-soluble charged peptide,
(2) The water-soluble charged peptide according to (1), wherein the acidic amino acid content in the peptide is 20% or more,
(3) The water-soluble charged peptide according to (2), wherein the yeast extract further has a basic amino acid content of 14.5% or more in the peptide,
(4) The method for producing a yeast extract according to claims 1 to 3, comprising a water-soluble charged peptide, including the following (a) to (c):
(a) Process of subjecting edible yeast to enzyme treatment with basidiomycetous enzymes
(b) a step of solid-liquid separation of the enzyme-treated solution produced in step (a) and collecting the supernatant;
(c) Step of obtaining a charged peptide-containing composition from the supernatant (5) In the production method of (1), the basidiomycete-producing enzyme used in step (a) is a culture of Pynoporus coccineus Or the manufacturing method of Claim 1 which is a culture extract.
(6) In the production method of (1), the solid-liquid separation of b) is performed by microfiltration, and the microfiltration membrane has an average pore diameter of 0.05 to 0.22 μm. 1. The production method according to 1.

When the present invention is added to a food, the taste sustainability of the added food is improved by including a specific peptide. Furthermore, the yeast extract which strengthens sweetness and umami | taste and provides a rich feeling can be provided. Furthermore, since it contains a lot of peptides with good solubility, it becomes a yeast extract that suppresses the occurrence of turbidity even when added to a clear soup or the like.

The present invention is a flavor improving agent containing a water-soluble charged peptide, and a flavor improving agent containing a water-soluble charged peptide can be obtained by subjecting a food containing protein to an enzyme treatment with basidiomycetes-producing enzymes. . As food containing protein, it is preferable to use yeast.

The yeast used in the present invention is not particularly limited as long as it is an edible yeast, and may be live yeast or dry yeast appropriately dried by a method known per se, such as wine yeast, baker's yeast, sake yeast, and brewer's yeast. (Saccharomyces pastorianus), Torula yeast (Candida utilis), etc. can be used. In particular, Torula yeast is preferred.

The culture method of yeast can use what was culture | cultivated by the normal method without a restriction | limiting. Generally, glucose, acetic acid, ethanol, glycerol, molasses, sulfite pulp waste liquid, etc. are used as the carbon source in the medium for culturing yeast, and urea, ammonia, ammonium sulfate, ammonium chloride are used as the nitrogen source. Nitrates and the like are used. Phosphoric acid, potassium, and magnesium sources may be ordinary industrial raw materials such as lime perphosphate, ammonium phosphate, potassium chloride, potassium hydroxide, magnesium sulfate, magnesium chloride, and other zinc, copper, manganese, iron ions, etc. Add inorganic salt. Others can be cultured without using vitamins, amino acids, nucleic acid-related substances, etc., but these may be added. Organic substances such as corn steep liquor, casein, yeast extract, meat extract and peptone may be added. Moreover, you may use the dry yeast marketed.

Culture conditions such as culture temperature and pH can be applied without particular limitation, and may be set according to the yeast strain to be used. Generally, the culture temperature is 21 to 37 ° C, preferably 25 to 34 ° C, and the pH is 3.0 to 8.0, particularly 3.5 to 7.0.

The culture format of the present invention may be either batch culture or continuous culture, but the latter is desirable industrially. Conditions such as agitation and aeration during culture are not particularly limited and may be a general method.

The extract of the present invention is extracted after culturing the cells. The wet yeast cells after culturing the cells are suspended in distilled water and washed by repeated centrifugation, and then the yeast extract is extracted.
In the extraction method of the present invention, the pH is adjusted to 7.0 to 8.5, and the mixture is washed by heating and stirring at 50 to 90 ° C. for 10 to 60 minutes. The pH may be adjusted by a usual method. After washing, centrifuge again. The precipitate obtained by centrifugation is resuspended and treated with an enzyme.
The resuspension is resuspended in distilled water so that the bacterial cell concentration is 5 to 30%, preferably 10 to 20% in terms of dry weight.

Next, the obtained suspension is subjected to enzyme treatment. The enzyme used in the present invention is a protease. As the protease used in the present invention, basidiomycete-producing enzymes are used. For example, basidiomycetes belonging to the genus Pleurotus, preferably Pycnoporus coccineus, are cultured by a known method, and a culture solution, a culture extract, a concentrate, or a dried product containing protease are used. Furthermore, enzymes that are protease-constituting enzymes can be collected by known methods and used as crude enzymes or purified enzymes. In addition, the basidiomycete-producing enzyme has not only protease activity but also glucanase activity, so that when applied to the enzyme, cell wall components can be decomposed.

The amount of basidiomycete-producing enzymes is appropriately adjusted and added in the same manner as normal enzymes, depending on the enzyme adjustment method. When using the dried material of the water-soluble part of aqueous solution, it uses about 0.3 to 1.5 weight% with respect to yeast.

  In the present invention, a step of containing tasty 5'-nucleotides such as 5'-inosinic acid and 5'-guanylic acid is included as necessary. Usually, the flavor improving agent of the present invention can contain 5'-inosinic acid and 5'-guanylic acid by degrading nucleic acids in yeast by nuclease and deaminase treatment. An enzyme may be used for normal yeast extract manufacture. In the present invention, after the nuclease and deaminase reaction, the basidiomycete-producing enzymes are added and processed. Moreover, you may combine with the self-digestion method of yeast. The amount of enzyme to be added, the temperature, pH of the enzyme reaction, and the reaction time vary depending on each enzyme, but it is preferable to react at the optimum temperature and pH of each enzyme. The self-digestion method may be a general method.

In the present invention, the reaction between the enzyme and yeast can be continuously changed in the same reaction vessel. For example, nuclease and deaminase are added to yeast at pH 6.5 to 8.0 and 0.1 to 3.0% by weight, and reacted at 35 ° C to 60 ° C for 3 to 10 hours. Contact with yeast at ˜70 ° C. for 1-6 hours. Thereafter, at pH 3.5 to 5.5, basidiomycete-producing enzymes are added in an amount of 0.3 to 1.5% by weight and brought into contact with yeast at 45 ° C to 60 ° C for 5 to 20 hours. The pH may be adjusted by a usual method, and an acid (such as hydrochloric acid) or an alkali (such as sodium hydroxide) is used as necessary. After the enzyme reaction, the enzyme is deactivated as necessary. Usually, the enzyme is inactivated by heating at 90 to 100 ° C. for 10 to 60 minutes.

After the enzyme reaction, the solid content is removed by centrifugation, filtration or the like. Centrifugation may be performed by a conventional method. In the case of filtration, microfiltration may be performed. Microfiltration may also be a known method. It is preferable to use a microfiltration membrane having an average pore size of 0.05 to 0.2 μm.

After removing the solid content, it can be used as it is as a flavor improving agent, but it may be powdered by concentration and drying. You may concentrate the solid content concentration of a filtrate to 10 to 50 weight%, Preferably it is 30 to 40 weight%. The concentration method is not particularly limited, and for example, a known concentration method such as atmospheric pressure heating concentration, reduced pressure overheating concentration, or freezing concentration can be employed. The drying method may be dried and powdered by a known method. In particular, heating to 50 ° C. or higher and spray drying is preferable as a method for preventing gelation of the concentrated solution.

In the present invention, the water-soluble charged peptide is a peptide having an acidic amino acid content of 20% or more in the peptide and / or a basic amino acid content of 14.5% or more in the water-soluble peptide. Acidic amino acids are aspartic acid and glutamic acid. Basic amino acids are lysine, histidine, arginine. In the present invention, the peptide content is calculated by subtracting the free amino acid amount from the total amino acid amount with the peptide referred to in the present invention. The peptide content in the present invention is 30% by weight or more per solid content. Especially preferably, it is 40 weight% or more.

The peptide composition in the sample was determined by measuring all amino acids and free amino acids with an amino acid analyzer (Hitachi High-Speed Amino Acid Analyzer L-8800), and using all amino acids-free amino acids as the peptide composition.

The content of each amino acid is analyzed by amino acid measurement HPLC. After measuring the content of each amino acid contained in the peptide, from the composition ratio of each amino acid, add the composition ratios of the acidic amino acids aspartic acid and glutamic acid, the basic amino acids lysine, histidine and arginine, and the aspartic acid and glutamic acid In the flavor improving agent of the present invention, the content is 20% or more of all amino acids constituting the peptide, and lysine, histidine and arginine are 15% or more. In order to exhibit the function of the present invention, the basic amino acid content in the peptide should be high. The content of acidic amino acids in the peptide is 20% or more, more preferably 20% or more and less than 35%. Particularly preferably, it is 25% or more and less than 35%.

In the present invention, in addition to the peptides up to the previous stage, a tasty 5'-nucleotide is included. The total content of 5'-inosinic acid and 5'-guanylic acid is preferably 3% by weight or more. More preferably, it is contained in an amount of 3 to 8% by weight from the balance with the specific peptide of the present invention. By containing the tasty 5'-nucleotides and the peptide of the present invention, sweetness and umami persistence are exhibited.

The flavor improver obtained by the production method of the present invention can be used in the same manner as known flavor improvers. For example, the obtained flavor improver is processed into agricultural processed foods (processed products such as vegetables, fruits, and grains). Seafood processed foods (including processed products such as seafood and seaweed), livestock processed foods (including processed products such as livestock meat, eggs and dairy products), dashi, soy sauce, sauce, soy sauce and miso It can be used as a seasoning.

The flavor improving agent of this invention is added so that it may become 0.01 to 0.5 weight% with respect to the said foodstuff. The flavor improving agent of the present invention improves the sustainability of the sweetness and umami of the added food. This effect is considered to be due to the water-soluble charged peptide.

Example 1
(Preparation of oyster mushroom producing enzymes)
(1) 2 ml of spore suspension of Pycnoporus coccineus (10 ⁷ pieces / ml or more) in 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) and inoculated 20 ml, and cultured in a 200 ml flask at 28 ° C. and 200 rpm for 48 hours to obtain a seed culture end solution.
(2) 2 ml of the seed culture end solution obtained 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 soybeans) This was transplanted into 20 ml of powder 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 end liquid. The main culture completion liquid was filtered with a filter paper, and the obtained enzyme liquid was vacuum-dried to obtain a dried powder of agaric-producing enzymes.

Using commercially available dried Candida utilis, 1000 ml of a 10% cell suspension with the cells was adjusted to pH 7.5 by a conventional method, heat-treated at 60 ° C. for 30 minutes, and then centrifuged to remove the cells. The cells were collected and the cells were washed with water to remove excess extract. This bacterial cell was adjusted to a bacterial cell concentration of 10% with pure water. This was adjusted to pH 7.7 by a conventional method. After adjustment, 0. At a rate of 25%, 30 mg of ribonuclease P (Amanoenzyme 5′-phosphodiesterase) was dissolved in a small amount of water, and the mixture was reacted at the same temperature for 3 hours with stirring. Next, the liquid temperature was adjusted to 45 ° C., 20 mg of deamizyme (deaminase manufactured by Amano Enzyme) was dissolved in a small amount of water, and the mixture was held at this temperature with stirring for 2 hours. The temperature was raised from 40 ° C. to 65 ° C. over 5 hours, and then held at 65 ° C. for 3 hours. After the reaction, it is cooled to 50 ° C., adjusted to pH 4.0, the basidiomycete-producing enzyme dry powder obtained above is added at a ratio of 0.6% to the yeast solid content, and the reaction is carried out at 50 ° C. for 12 hours. I let you.
After completion of the reaction, the mixture was sterilized by heating at 90 ° C. for 10 minutes and cooled to 60 ° C. The reaction solution was filtered through a microfiltration membrane having a pore size of 0.1 to 0.2 μm. The residue was stirred with 3 volumes of pure water, filtered again, and the filtrate was combined with the above filtrate. After filtration, a flavor improver was obtained even after concentration and drying. The peptide content was 42% by weight, and the total content of 5′-inosinic acid and 5′-guanylic acid was 6.6% by weight.
Table 1 shows the analysis values of amino acids constituting peptides in the obtained flavor improving agent.

(Example 2)
Yeast cells were prepared in the same manner as in Example 1 and treated with ribonuclease and deamizyme. After the reaction, the reaction mixture is cooled to 55 ° C., adjusted to pH 4.5, and the dried basidiomycete-producing enzyme dry powder obtained above is added at a rate of 1.0% with respect to the yeast solid content and reacted at 55 ° C. for 12 hours. I let you. After the reaction, treatment and amino acid analysis were performed in the same manner as in Example 1. The amino acid analysis values are shown in Table 1. The peptide content was 41% by weight, and the total content of 5′-inosinic acid and 5′-guanylic acid was 5.8% by weight.

For comparison, a commercially available dry beer yeast was also subjected to an enzyme reaction in the same manner as in Example 1 to produce a yeast extract (Comparative Example 1). Table 1 shows the amino acid analysis values constituting the peptide of the yeast extract. The peptide content was 27% by weight, and the total content of 5′-inosinic acid and 5′-guanylic acid was 3.2% by weight.

The effects of adding the flavor improver obtained in Examples 1 and 2 and the yeast extract of Comparative Example 1 were confirmed.
(White sauce)
A control white sauce was prepared according to the formulation shown in Table 2. First, put butter and flour in a pan and fry well over medium heat. The remaining ingredients were put here and simmered until thick. In 100.0 g of this white sauce, 0.1 g of the improving agent of Examples 1 and 2 and Comparative Example 1 was added and dissolved, and this was used as a sample for evaluation.

The taste of the white sauce was evaluated by sensory evaluation with the composition shown in the following table. The taste improver and yeast extract obtained in the Examples were added by 10 trained panelists, and the effect of addition was evaluated in comparison with the additive-free one. As a result, in Examples 1 and 2, sweetness and umami became strong and sustained. In Comparative Example 1, the taste of taste was strongly felt, but there was no change in sweetness compared to the control sample.

Claims (6)

A yeast extract containing a water-soluble charged peptide. The yeast extract, wherein the water-soluble charged peptide according to claim 1 has an acidic amino acid content of 20% or more in the peptide. The water-soluble charged peptide according to claim 3, further comprising a basic amino acid content in the peptide of 14.5% or more. The method for producing a yeast extract according to any one of claims 1 to 3, comprising a water-soluble charged peptide comprising the following (a) to (c):
(d) Process of subjecting edible yeast to enzyme treatment with basidiomycetes-producing enzymes
(e) a step of solid-liquid separation of the enzyme-treated solution produced in step (a) and collecting the supernatant;
(f) obtaining a charged peptide-containing composition from the supernatant
The method according to claim 1, wherein the basidiomycete-producing enzymes used in step (a) in the production method of claim 1 are a culture or extract of Pynoporus coccineus.
2. The method according to claim 1, wherein the solid-liquid separation of b) is performed by microfiltration, and the microfiltration membrane has an average pore diameter of 0.05 to 0.22 [mu] m. Method.