JPH0458945B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for efficiently concentrating umami components in yeast extract by ultrafiltration method, and a method for producing a seasoning with improved taste quality peculiar to yeast extract. It is related to. [Prior Art] Yeast extract contains many amino acids such as monosodium glutamate and glycine as umami components. Some yeast extracts also contain nucleotides such as 5'-inosinic acid and 5'-guanylic acid. For this reason, it has a high-quality flavor and has been used as a seasoning since ancient times. Yeast extract is usually produced by autolyzing yeast or adding enzymes such as protease. Yeast extracts obtained by autolysis or enzymatic methods have excellent taste, but the reality is that undegraded cell wall components and proteins remain, so they cannot be said to bring out the full flavor. Furthermore, some peptides that are partially decomposed proteins have a bitter or unpleasant taste, and the yeast extract also contains a component called a so-called yeast odor. On the other hand, cell wall components and proteins usually not only have no taste, but also suppress the expression of umami and become a factor in the loss of richness in taste. Therefore, when yeast extract is conventionally produced by autolysis or enzymatic methods, there are such drawbacks, and some countermeasures have been required. [Means for solving the problem] Yeast extract contains various components such as proteins, nucleic acids, and amino acids, and has a complex taste. The inventors of the present invention conducted extensive research with the aim of maximizing the flavor of yeast extract, and found that yeast extract was filtered through an ultrafiltration membrane with a molecular weight cut-off of 1,000 to 200,000 (the material is not particularly limited, and a common material such as polysulfon) In addition, amino acids and Umami components such as taste-producing nucleotides are relatively concentrated,
It was found that the taste quality was significantly improved. In addition, even if the ultrafiltration method is applied after yeast is extracted using a production method that increases the amount of taste-tasting nucleotides (Japanese Patent Application Laid-Open No. 62-201595), not only amino acids but also flavor components such as taste-tasting nucleotides are extracted. It has been found that relative concentration and taste quality improvement are possible. Furthermore, the above production method (JP-A-62-201595) involves heating the yeast cell fluid to 80°C to 100°C to inactivate proteases and ribonucleases within the cells, and then inactivating cell wall lytic enzymes and 5'-phosphodiesterases. In the manufacturing method where 5'-adenylate deaminase and protease are used to produce a large amount of tasty nucleotides, the action of protease is suppressed (no protease is added, the amount of protease added is reduced, or the reaction time is increased). We have found that if ultrafiltration is performed after extracting, the flavor components per solid content are significantly increased, and the taste quality is significantly improved. Furthermore, the present inventors have also discovered that it is possible to control the content of amino acids and flavorful nucleotides by controlling the degree of inhibition of protease action, leading to the completion of the present invention. According to the present invention, a yeast extract containing yeast autolysed product or enzymatically decomposed product as a flavor component has a molecular weight cut-off.
Using an ultrafiltration membrane of 1,000 to 200,000, yeast odor, bitter substances, and substances that suppress the expression of umami are removed, and at the same time, nucleotides and/or umami components such as 5'-inosinic acid and 5'-guanylic acid are removed. Amino acids represented by monosodium glutamate can be efficiently concentrated. [Action] In addition to good-tasting components such as amino acids and nucleotides, yeast extract usually contains yeast odor and other flavor components, as well as tasteless polymeric substances derived from cell wall components and proteins. In addition, certain odor and taste components are bound to polymeric substances. The present invention aims to improve the taste quality of yeast extract by efficiently removing tasteless polymer components as well as yeast odor and miscellaneous taste components by ultrafiltration. Furthermore, in the present invention, as the high molecular components are removed, the low molecular components such as amino acids and nucleotides are relatively increased, so it is thought that the yeast extract efficiently increases the flavor components. [Example] Hereinafter, the present invention will be described in more detail with reference to Examples. Example 1 After heating a slurry of Candida utilis (IAM 4220) (bacterial cell concentration 13%) to 50°C, a cell wall lytic enzyme [trade name: YL-5 (manufactured by Amano Pharmaceutical Co., Ltd.)] was added to a solid content of 2 %
After reacting for 40 hours, undissolved matter was removed by centrifugation (5000 rpm for 10 minutes), and the resulting supernatant was treated using an ultrafiltration membrane (diameter 15 cm) with a molecular weight cutoff of 500 to 200,000. The permeate was spray-dried to obtain a yeast extract. As a control, a sample that was not subjected to ultraviolet rays was also spray-dried. The obtained dry powder was used to quantify monosodium glutamate (enzyme method) as a representative of the flavor components.
A sensory test was conducted by a human expert panel. The results are shown in Table 1, and the panelists' evaluations were unanimous, confirming that the taste quality was improved with less odor and enhanced flavor.

【table】

[Table] Example 2 A slurry of Candida utilis (IAM 4220) (bacteria cell concentration 13%) was heated at 85°C for 10 minutes, cooled to 50°C, and then treated with cell wall lytic enzyme [trade name: YL-5,
(manufactured by Amano Pharmaceutical Co., Ltd.)] was added at a solid content of 2% and reacted for 6 hours. After that, the temperature was raised to 65℃, and the nucleic acid hydrolase
5′-phosphodiesterase [trade name: Ribonuclease P, (manufactured by Amano Pharmaceutical Co., Ltd.)] was added at a solid content of 0.15% and reacted for 3 hours, then cooled to 50°C and 5′-
Adenylate deaminase (manufactured by Amano Pharmaceutical Co., Ltd.) was added at a solid content of 0.15% and protease [trade name: papain (manufactured by Amano Pharmaceutical Co., Ltd.)] was added at a solid content of 0.5%,
The reaction was allowed to proceed for 10 hours. After the reaction is complete, undissolved matter is removed by centrifugation (5000 rpm for 10 minutes), and the resulting supernatant is analyzed for molecular weight cutoff.
The yeast extract was treated using a 500-200,000 ultrafiltration membrane (15 cm in diameter), and the permeate was spray-dried to obtain a yeast extract. As a control, a sample that was not subjected to ultraviolet rays was also spray-dried. The obtained dry powder was analyzed for quantification of monosodium glutamate (enzymatic method) and taste-producing nucleotides (HPLC method, using Hitachi Gel 3013N) as representative of umami components, as well as a sensory test for taste quality by 10 experienced panelists. I did it. The results are shown in Table 2. At a molecular weight cut-off of 500, the taste-tasting nucleotide content decreased;
When the value was 1000 or higher, the flavor components were favorably enhanced. Furthermore, the panelists' evaluations were unanimous, and it was confirmed that the taste quality had been improved with less odor and a very strong umami flavor.

[Table] Example 3 A slurry of Candida utilis (IAM 4220) (bacterial cell concentration 13%) was heated at 85°C for 10 minutes, cooled to 50°C, and then treated with cell wall lytic enzyme [trade name: YL-5, (Amano) (manufactured by Yakuhin Co., Ltd.)] was added at a solid content of 2% and reacted for 6 hours. Thereafter, the temperature was raised to 65°C, and the solid content of nucleic acid hydrolase 5'-phosphodiesterase, [trade name: Ribonuclease P, (manufactured by Amano Pharmaceutical Co., Ltd.)] was
After adding 0.15% and reacting for 3 hours, cool to 50℃ and add 5'-adenylate deaminase (manufactured by Amano Pharmaceutical Co., Ltd.)
to solid content 0.15% and protease [trade name;
Papain (manufactured by Amano Pharmaceutical Co., Ltd.)] was added. Protease was added in an amount of 0, 0.1, and 0.5%, respectively, based on solid content, and the mixture was reacted for 10 hours. After the reaction was completed, the insoluble matter was removed by centrifugation (5000 rpm for 10 minutes), each was treated with an ultrafiltration membrane (diameter 15 cm) with a molecular weight cutoff of 10000, and the permeate was spray-dried. As a control, a sample that was not subjected to ultraviolet rays was also spray-dried. The obtained samples were subjected to quantitative determination of monosodium glutamate (enzyme method) and taste-producing nucleotides (HPLC method, using Hitachi Gel 3013N) as representatives of umami components, as well as a sensory test of taste quality by 10 experienced panelists. Ta.

〔Effect of the invention〕

Yeast extract produced using the ultrafiltration method has a light, rich, and good taste. Furthermore, when the present invention is applied to a yeast extract containing a large amount of taste-producing nucleotides, it has a light taste, strong umami flavor, and good richness, and has excellent performance as a raw material for flavor seasonings. Therefore, it has become possible to use it for a wide range of purposes such as dashi, sauce, and mentsuyu.

Claims (1)

[Scope of Claims] 1. A yeast extract containing yeast autolysed product or enzymatically decomposed product as a flavor component with a molecular weight cut-off of 1000 to 200000.
A method for producing a yeast extract with improved taste, characterized by removing yeast odor, bitter substances, and umami expression-inhibiting substances using an ultrafiltration membrane, and at the same time efficiently concentrating umami components. 2. The yeast extract with improved taste according to claim 1, wherein the flavor components are nucleotides such as 5'-inosinic acid and 5'-guanylic acid, and/or amino acids such as monosodium glutamate. Manufacturing method. 3 Yeast extract heats the yeast body fluid to 80 to 100°C to inactivate proteases and ribonucleases within the bacteria, and then extracts cell wall lytic enzymes, 5'-phosphodiesterase, and 5'-adenylate deaminase, and further extracts as necessary. 2. The method for producing a yeast extract with improved taste according to claim 1, wherein a large amount of taste-producing nucleotides is produced by allowing protease to act accordingly.