JPH0670716A - Yeast essence composition and its production - Google Patents

Abstract

PURPOSE:To obtain yeast essence having excellent flavor which has not been recognized in conventional yeast essence, showing high strength of miscellaneous tastes. CONSTITUTION:A yeast essence composition comprises 5'-nucleotide and a free amino acid, has excellent flavor and high strength of miscellaneous tastes. A food which has had limitation to kinds of foods and to an amount used as utilization targets can be provided with taste and miscellaneous tastes instead of conventional yeast essence.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a yeast extract composition having an improved taste and a method for producing the same, and more specifically, a yeast extract composition containing both 5'-nucleotides having a taste and free amino acids in a high content. The present invention relates to a product and its manufacturing method.

[0002]

2. Description of the Related Art Yeast extract has excellent taste properties similar to meat extract, and also has a complicated taste property that is not present in chemical seasonings such as sodium glutamate, that is, umami. It has been widely used as a food material because it has a sour taste, a sour taste, a bitter taste, and a sweet taste. In addition, various types of yeast extracts have been developed and put on the market due to recent improvements in enzyme utilization technology and separation / purification technology.

Amino acids, peptides, 5'-nucleotides, sugars, organic acids and the like are known as taste components of yeast extract. Of these, amino acids and peptides are especially important as components that bring out the peculiar taste of yeast extract, and 5'-nucleotides are the components that bring out the umami. Yeast extract is usually produced by an autolysis method, an enzymatic decomposition method, or the like.

In the self-digestion method, the content of free amino acids can be increased by the action of protease in yeast cells, but only the extremely low 5'-nucleotide content can be obtained by the action of coexisting ribonuclease and phosphatase. It was A method of controlling the pH during autolysis in order to increase the 5'-nucleotide content is known (JP-A-55-92672), but even in these methods, the solid content yield is 50% or more. 5'-
The nucleotide content was still low and was not completely satisfactory.

In the enzymatic decomposition method, yeast cells are heated in advance to inactivate all yeast enzymes, and then 5'-phosphodiesterase, 5'-adenylate deaminase,
A method is known in which a protease or the like is added to increase the content of 5'-nucleotides (JP-A-62-20159).
5). According to this method, the taste 5′-nucleotide content can be increased up to about 4%, and a high oligopeptide content can be obtained, but on the other hand, the yeast protein is denatured by heating, and thus the protease sufficiently acts. Without
There is a problem that the content of free amino acids, which is indispensable for extracting the peculiar taste of yeast extract, is low.

As described above, in the conventional simple autolysis method or enzymatic decomposition method, the free amino acid content is high but the tasting 5'-nucleotide content is low, or the tasting 5'-nucleotide content is low. It was possible to obtain only a large amount of a free amino acid content, but it was not possible to obtain a yeast extract having a high free amino acid content and a high 5'-nucleotide content and an excellent taste and taste. Therefore, the characteristics of yeast extract, which has an undesired taste, cannot be fully brought out, and there is a problem that the type and amount of food to be used are limited.

[0007]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the inventors of the present invention conducted self-digestion in which the temperature and pH were limited to a specific range under the concomitant use of cell wall lysing enzyme, and the solid content was After increasing the yield and increasing the content of a large amount of free amino acid without degrading high molecular weight RNA, the reaction solution is heated under a certain condition to inactivate the enzyme and further generate 5'-nucleotide 5'- The inventors have found a method of adding phosphodiesterase and 5'-adenylate deaminase, and have found that the yeast extract composition thus obtained is excellent in both taste and taste, and completed the present invention. The temperature and pH at the time of autolysis in the present invention are to increase the content of free amino acids and to suppress the degradation of RNA, and to incorporate a heating step after the autolysis reaction in the subsequent enzymatic reaction step. It is a very important factor in suppressing the decomposition of the tasty 5'-nucleotide.

The present invention will be described in more detail below. The yeast used in the present invention is not particularly limited as long as it is edible, and yeasts commonly used in the food industry such as brewer's yeast, baker's yeast, alcohol yeast and yeast for sake can be used. Examples of such yeast include Saccharomyces cerevisiae (IFO 1954, IFO
0309, IAM 4274), Candida Utilis (IFO 0619, ATCC 15239),
Examples thereof include Torulopsis nodaensis (IFO 1942), Torulopsis stelata (IFO 1953), and Hansenula anomala (IFO 1150).

Next, the cell wall lysing enzyme agent used in the present invention may be any agent containing glucanase and mannanase and having a sufficient activity to lyse the yeast cell wall. For example, as a commercially available cell wall lysing enzyme, , YL-
5 (manufactured by Amano Pharmaceutical Co., Ltd.), Tunicase (Daiwa Kasei Co., Ltd.)
Manufactured by Kumiai Chemical Co., Ltd.) and the like. At this time, there is no problem in that a protease acts to decompose the protein in the cell wall to facilitate lysis.

After suspending yeast at an appropriate concentration of about 10-15%, a cell wall lysing enzyme is added. The amount of enzyme added varies depending on the strength of the enzyme activity, but is usually 0.3-3.
%. Regarding the reaction pH and reaction temperature, it is necessary to suppress the decomposition of high molecular weight RNA and to increase the production of free amino acids, and the conditions are pH 5.5-8.5, temperature 4
The object is achieved in the range of 5-65 ° C. With regard to pH, it is difficult to raise the content of free amino acids outside this range. With respect to temperature, below this range, the free amino acid content increases, but RNA degradation is observed. Further, when the temperature exceeds 65 ° C., RNA is not decomposed, but the free amino acid content is extremely lowered.

After carrying out autolysis for about 10-20 hours under the above conditions, the temperature is 80-120 ° C., preferably 90-10.
Heat at 0 ° C. to inactivate intracellular enzymes. Heating time is 1
About 0 minutes is sufficient. Subsequently, 5'-phosphodiesterase and 5'-adenylate deaminase were added, and 5'-
Generate nucleotides. The amount of enzyme added, the enzyme reaction temperature, and the pH are not particularly limited, and it may be carried out under the optimum conditions for each enzyme.

The reaction solution is heated to 90 ° C. to deactivate the enzyme, and then centrifuged to concentrate the supernatant and collect it as an extract. The extract can be used as it is, but may be dried by a method such as spray drying if necessary. The yeast extract thus obtained contains 1-5% of 5'-inosinic acid and 5'-guanylic acid per solid content and 12% or more of free amino acid, and thus has excellent taste and strong miscellaneous content. It has a taste and can be used more widely as a food material than conventional products. Further, since the solid content yield is 50% or more, it is economically very advantageous.

[0013]

EXAMPLES Specific examples will be shown below. Example 1 Saccharomyces cerevisiae (IFO 1954) was cultivated in a 5% sugar-tight medium, and after collecting and washing the cells, 1000 ml of a yeast slurry (cell concentration: 15%) was prepared. pH 6
After that, 1.5 g of a cell wall lysing enzyme (trade name: YL-5 (manufactured by Amano Pharmaceutical Co., Ltd.)) was added and reacted at 55 ° C. for 18 hours. Then, the mixture is heated at 90 ° C. for 10 minutes to inactivate the intracellular enzyme, and then cooled to 70 ° C. and 5′-phosphodiesterase (trade name: nuclease “Amano” (Amano Pharmaceutical Co., Ltd.
(Manufactured by K.K.)) was added to adjust the pH to 5, and the mixture was reacted for 10 hours. Subsequently, 0.2 g of 5'-adenylate deaminase (trade name: Deamizyme (manufactured by Amano Pharmaceutical Co., Ltd.)) was added to adjust the pH to 5, and then reacted for 10 hours. After the reaction, the mixture was treated by a conventional method to obtain 113 g of yeast extract.

5'-inosinic acid in this yeast extract,
When the contents of 5'-guanylic acid and free amino acid were quantified by high performance liquid chromatography, the contents were 3.3%,
It was 3.5% and 40%, and the solid content yield was 75.3%. In addition, 5'-inosinic acid and 5'in yeast extract produced by autolysis using brewer's yeast at pH 6.40 ° C.
-Guanilic acid and free amino acid contents are 0.1% and 0.
It was 1% and 30%. Also, 5'- in yeast extract produced by an enzymatic method using brewer's yeast that has been inactivated by heating in advance.
The contents of inosine acid, 5'-guanylic acid and free amino acid were 2.1%, 2.2% and 8%, respectively.

Next, these three items were evaluated by performing sensory tests on two points, umami and offensive strength. A 0.5% solution of each yeast extract was prepared, kept at 60 ° C., and subjected to a sensory test by 10 panelists to compare the performance.
The results are shown in Table 1. As is clear from the table, it was found that the product of the present invention is superior in both umami and unpleasant taste strength to the conventional product.

Table 1 ─────────────────────────── The product of the present invention Enzymatic degradation method By self-digestion method ───── ────────────────────── Umami Strong Moderate Strong Strong Weak Season Strong Strong Weak Moderately Strong ───────────────── ──────────

Example 2 5 Candida utilis (IFO 0619)
After culturing with a% sugar-concentrated medium and collecting and washing the cells, 1000 ml of yeast slurry (cell concentration 15%) was prepared. Adjust the pH to 6.
Then, 1.8 g of cell wall lysing enzyme (trade name: Tunicase (manufactured by Daiwa Kasei Co., Ltd.)) was added, and the solution was added at 18 ° C at 55 ° C.
Reacted for hours. Then, heat at 95 ° C for 10 minutes to inactivate the intracellular enzyme, then cool to 70 ° C and add 180 mg of nucleolytic enzyme (trade name: nuclease "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.)) and react for 9 hours Let After that, the temperature was lowered to 45 ° C and the protease (trade name: Amano P (Amano Pharmaceutical Co., Ltd.
1.8 g, 5'-adenylate deaminase (trade name: deamizyme (manufactured by Amano Pharmaceutical Co., Ltd.)) 200 mg
Was added and reacted for 10 hours. After cooling, it was treated by a conventional method to obtain 121 g of yeast extract.

5'-inosinic acid in this yeast extract,
When the contents of 5'-guanylic acid and free amino acid were quantified using a high performance liquid chromatograph, the contents were 3.1%,
It was 3.3% and 43%, and the solid content yield was 80.7%. Also, 5'-inosinic acid and 5'in yeast extract produced by autolysis using brewer's yeast at pH 6 and 40 ° C.
-Guanilic acid and free amino acid contents are 0.1% and 0.
It was 1% and 30%. Also, 5'- in yeast extract produced by an enzymatic method using brewer's yeast that has been inactivated by heating in advance.
The contents of inosine acid, 5'-guanylic acid and free amino acid were 2.1%, 2.2% and 8%, respectively.

Next, sensory tests were conducted on these three things, and two points, that is, umami and unpleasant taste intensity, were evaluated by conducting sensory tests. A 0.5% solution of each yeast extract was prepared, kept at 60 ° C., and subjected to a sensory test by 10 panelists to compare the performance.
The results are shown in Table 2. As is clear from the table, it was found that the product of the present invention is superior in both umami and unpleasant taste strength to the conventional product.

Table 2 ─────────────────────────── The product of the present invention Enzymatic degradation method By self-digestion method ───── ────────────────────── Umami Strong Moderate Strong Strong Weak Season Strong Strong Weak Moderately Strong ───────────────── ──────────

[0021]

EFFECTS OF THE INVENTION According to the present invention, since it is possible to obtain a yeast extract having a strong umami and a strong weed strength, which is not available in the past, there is a problem in the conventional umami / waste strength,
It is possible to give umami and miscellaneous tastes to foods that have limited uses.

Claims (4)

[Claims] 1. A yeast extract composition comprising 5'-inosinic acid and 5'-guanylic acid each in an amount of 1 to 5% based on the solid content and free amino acids in an amount of 12% or more based on the solid content. object. 2. A cell wall lysing enzyme is used in combination for autolysis, followed by heating to inactivate all intracellular enzymes, followed by the action of 5′-phosphodiesterase and 5′-adenylate deaminase, Tasteful 5'-nucleotide content
A method for producing a yeast extract, which comprises increasing the free amino acid content together. 3. The auto-digestion condition is a temperature of 45 to 65 ° C., pH
The method for producing a yeast extract according to claim 2, which is 5.5 to 8.5. 4. The method for producing a yeast extract according to claim 2, wherein the temperature during heating is 80 to 120 ° C.