JPH0829065B2 - Method for producing yeast extract - Google Patents
Method for producing yeast extractInfo
- Publication number
- JPH0829065B2 JPH0829065B2 JP1249502A JP24950289A JPH0829065B2 JP H0829065 B2 JPH0829065 B2 JP H0829065B2 JP 1249502 A JP1249502 A JP 1249502A JP 24950289 A JP24950289 A JP 24950289A JP H0829065 B2 JPH0829065 B2 JP H0829065B2
- Authority
- JP
- Japan
- Prior art keywords
- treatment
- pressure
- yeast
- extraction rate
- yeast extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明は酵母臭が少なく、呈味性の優れた酵母エキス
を効率良く製造する方法に関するものである。TECHNICAL FIELD The present invention relates to a method for efficiently producing a yeast extract having a low yeast odor and an excellent taste.
［従来の技術］ 近年、一般消費者の自然食品指向に伴って酵母エキス
等の天然調味料の利用が見直され、より品質の高い製品
が望まれるようになってきた。[Prior Art] In recent years, the use of natural seasonings such as yeast extract has been reconsidered along with general consumers' preference for natural foods, and higher quality products have been desired.
現在行なわれている酵母エキスの製造は、ほとんどが
自己消化法によるものである。自己消化法はエキスの抽
出率が高く、旨味、こく味が強いという長所を有する
が、酵母臭も強いため調味料としての使用量や用途が制
限されるという欠点がある。さらに、自己消化に多くの
時間を要するという欠点もある。他の製造方法として
は、酸やアルカリを用いた加水分解法、バクテリアやカ
ビ等のプロテアーゼを用いた酵素分解法等が知られてい
るか、加水分解法には製品に特有な臭いがつくという欠
点があり、酵素分解法には食品添加物の面で問題があ
る。Most yeast extract production currently performed is based on the autolysis method. The self-digestion method has the advantages that the extract has a high extraction rate and has a strong umami and rich taste, but has the drawback that the amount and use as a seasoning are limited due to the strong yeast odor. Further, there is a drawback that it takes a lot of time for self-extinguishing. As other manufacturing methods, hydrolysis methods using acids and alkalis, enzymatic decomposition methods using proteases such as bacteria and fungi, etc. are known, or the hydrolysis method has a drawback that a peculiar odor is attached to the product. However, the enzymatic decomposition method has a problem in terms of food additives.
この様な問題を解決するために、酵母を静止圧で加圧
処理し、酵母の内容物を漏出させる方法が開始されてい
る（特開平３−22960号）。しかしながらこの方法は抽
出効率が低く、また従来法により得られた酵母エキスに
比べると旨味、こく、味の点で劣るという欠点を有して
いた。In order to solve such a problem, a method of pressurizing yeast with a static pressure to leak the yeast contents has been started (JP-A-3-22960). However, this method has a drawback that the extraction efficiency is low and that the yeast extract obtained by the conventional method is inferior in taste, body and taste.
［発明が解決しようとする課題］ 本発明者らは、酵母臭が少なく、呈味性の強い酵母エ
キスを効率良く得るための方法について検討した。[Problems to be Solved by the Invention] The present inventors have studied a method for efficiently obtaining a yeast extract having a low yeast odor and a strong taste.
［課題を解決するための手段］ 本発明は、酵母菌体を含有するスラリーを静水圧で加
圧処理する際の処理温度を30℃以上で行うと共に、該静
水圧加圧処理後に常圧下で再加熱処理を行う方法を提供
するものである。[Means for Solving the Problems] The present invention is carried out at a treatment temperature of 30 ° C. or higher when hydrostatically treating a slurry containing yeast cells under a normal pressure after the hydrostatic pressure treatment. It is intended to provide a method for performing reheating treatment.
［作用］ 本発明者らは、酵母菌体を含有するスラリーを静水圧
で加圧処理して酵母エキスを製造する方法が公知技術と
なっていることに鑑み、当該方法を改善し、呈味性の強
い酵母エキスを効率良く得るための最適な静水圧加圧処
理条件を求める目的で種々の実験を行なった。次に実験
条件並びに結果を示す。[Action] In view of the fact that a method of producing a yeast extract by subjecting a slurry containing yeast cells to a hydrostatic pressure treatment has become a known technique, the present inventors have improved the method to improve the taste. Various experiments were carried out for the purpose of obtaining the optimum hydrostatic pressure treatment conditions for efficiently obtaining highly effective yeast extract. Next, experimental conditions and results are shown.
実験に使用した酵母菌体スラリーはビール酵母の15％
スラリーを使用したが、本発明に用いられる酵母はビー
ル酵母に限定されるものではなく、通常飲食品に利用可
能な酵母であればすべて用いられる。工業的に実施でき
るスラリー濃度は生産効率上５〜30％であると考えられ
る。The yeast cell slurry used in the experiment is 15% of brewer's yeast
Although a slurry was used, the yeast used in the present invention is not limited to brewer's yeast, and any yeast can be used as long as it can be usually used for food and drink. It is considered that the industrially applicable slurry concentration is 5 to 30% in terms of production efficiency.
実験に使用した静水圧加圧装置の概略図を第１図に示
した。可撓性の袋（６）に封入された酵母菌体スラリー
（５）は圧媒（４）の増圧にともなって加圧される。加
熱を行なう場合には、高圧容器（１）の外周部に加熱装
置を設けて圧媒を加熱して加熱加圧処理を行なった。な
お、以下でいう抽出率とは原料酵母スラリーを総固形分
に対する抽出された可溶性固形分の重量％である。A schematic diagram of the hydrostatic pressure device used in the experiment is shown in FIG. The yeast cell slurry (5) enclosed in the flexible bag (6) is pressurized as the pressure medium (4) is increased in pressure. In the case of heating, a heating device was provided on the outer peripheral portion of the high-pressure container (1) to heat the pressure medium to perform the heating / pressurizing treatment. In addition, the extraction rate mentioned below is the weight% of the soluble solids extracted from the raw material yeast slurry with respect to the total solids.
（１）加熱方法 圧力3000kgf/cm2,100℃で3min静水圧加熱処理する方
法において、菌体スラリーを処理温度まで加熱した後加
圧する方法と加圧下加熱する方法の各抽出率を比較した
ところ、加熱後加圧した場合の抽出率が24％であったの
に対して加圧下加熱した場合は49％であった。抽出率に
顕著な差を生じたので、以下の実験は加圧下加熱する方
法で実施した。(1) Heating method In the method of hydrostatic heat treatment at a pressure of 3000 kgf / cm 2 and 100 ° C. for 3 minutes, the extraction rates of the method of heating the bacterial cell slurry to the treatment temperature and then pressurizing it and the method of heating under pressure are compared. The extraction rate was 24% when heated and pressurized, whereas it was 49% when heated under pressure. The following experiments were carried out by heating under pressure because of the remarkable difference in the extraction rate.
（２）処理圧力と抽出率の関係 処理圧力は、静水圧抽出法において一般に利用される
圧力範囲を採用できるが、より好ましい範囲を知るた
め、下記の実験を行った。(2) Relationship between processing pressure and extraction rate The processing pressure can be within a pressure range generally used in the hydrostatic pressure extraction method, but the following experiment was conducted in order to know a more preferable range.
即ち第２図は５℃,60℃,100℃において、処理時間10m
inで圧力を種々変化させて静水圧加圧処理した時の圧力
と抽出率の関係を示した。図に示されるように、いずれ
の温度においても加圧圧力の上昇と共に抽出率の向上が
見られ、特に1000kgfcm2以上であれば抽出率が顕著に高
くなり、3000〜5000kgf/cm2の圧力範囲でピークを示
し、7000kgf/cm2を超えるとほぼ一定の抽出率で留まっ
た。5000kgf/cm2以上で抽出率が減少するのはエキス中
の水溶性蛋白質が変性して沈殿するためと考えられる。That is, Fig. 2 shows a processing time of 10m at 5 ℃, 60 ℃, and 100 ℃.
The relationship between the pressure and the extraction rate when hydrostatic pressure treatment was performed with various pressures in in was shown. As shown in the figure, at any temperature, the extraction rate was improved with the increase of the pressurization pressure, and especially if it was 1000 kgfcm 2 or more, the extraction rate was remarkably high and the pressure range of 3000 to 5000 kgf / cm 2 . Peaked at 7,000 kgf / cm 2 and remained at a substantially constant extraction rate. The reason why the extraction rate decreases at 5000 kgf / cm 2 or more is considered to be that the water-soluble protein in the extract is denatured and precipitated.
（３）処理時間と抽出率の関係 抽出率は、抽出時間が長くなればなるほど高くなる。
従って抽出時間は適当な長さに設定すれば良いが、その
目安を知る目的で下記の実験を行った。即ち、第３図は
５℃及び100℃において圧力3000kgf/cm2で処理時間を各
々変化させて静水圧加圧処理した時の処理時間と抽出液
の関係を示す。いずれの温度でも抽出率は処理時間1min
以上で増加に転じ120min間処理するとほぼ飽和に達し
た。(3) Relationship between processing time and extraction rate The extraction rate increases as the extraction time increases.
Therefore, the extraction time may be set to an appropriate length, but the following experiment was conducted for the purpose of knowing the standard. That is, FIG. 3 shows the relationship between the treatment time and the extract when the treatment time was changed at 5 ° C. and 100 ° C. at a pressure of 3000 kgf / cm 2 by hydrostatic pressure treatment. Extraction rate is 1 min at any temperature
As a result, it started to increase and reached saturation when it was treated for 120 minutes.
（４）処理温度と抽出率の関係 処理温度は本発明における最も重要な因子である。第
４図の○印は圧力:3000kgf/cm2，処理時間:10minで処理
温度を変化させて静水圧加圧処理した時の処理温度と抽
出率の関係を示す。処理温度が30℃を超えると抽出率が
特に増加するのがわかる。(4) Relationship between treatment temperature and extraction rate The treatment temperature is the most important factor in the present invention. The circles in Fig. 4 show the relationship between the extraction temperature and the treatment temperature when the hydrostatic pressure treatment was performed by changing the treatment temperature at a pressure of 3000 kgf / cm 2 and a treatment time of 10 min. It can be seen that the extraction rate increases particularly when the treatment temperature exceeds 30 ° C.
（５）再加熱処理と抽出率の関係 前記（３）の処理温度と抽出率の関係を調べた静水圧
加圧処理後の試料の一部を用いて、更に100℃,10min常
圧下で再加熱処理したところ、第４図の●印のグラフで
示すような抽出率が得られた。静水圧加圧処理時の処理
温度よりも再加熱処理の処理温度の方が高い時には、再
加熱処理によって抽出率の顕著な増加がみられる。他の
実験で得られた試料について同様の実験をしたところ、
ほぼ同様の結果が得られた。(5) Relationship between reheat treatment and extraction rate Using a part of the sample after hydrostatic pressure treatment, in which the relationship between the treatment temperature and extraction rate in (3) above was investigated, re-treatment was performed under normal pressure at 100 ° C for 10 min. When heat-treated, the extraction rate as shown by the black circle in FIG. 4 was obtained. When the treatment temperature of the reheat treatment is higher than the treatment temperature of the hydrostatic pressure treatment, the reheat treatment significantly increases the extraction rate. When a similar experiment was conducted on samples obtained in other experiments,
Almost similar results were obtained.
（６）再加熱処理と香辛の関係 前記（４）で再加熱処理した試料とそれに対応する再
加熱処理しなかった試料について官能評価を実施したと
ころ次のような結果が得られた。(6) Relationship between Reheat Treatment and Spicy Sensory evaluation was performed on the sample reheated in (4) above and the corresponding sample not reheated, and the following results were obtained.
加圧処理後再加熱処理したもの：生ビール臭はなく、
酵母臭も少ない。又旨味，こく味も強く、味にまとまり
がある。Reheated after pressure treatment: No draft beer odor,
Little yeast odor. It also has a strong umami and rich taste, and the taste is cohesive.
加圧処理後再加熱処理をしなかったもの：生ビール臭
が強く、複雑味が強く呈味性が強いが味にまとまりがな
い。Non-reheat treatment after pressure treatment: Draft beer odor is strong, complex taste is strong and taste is strong, but the taste is not cohesive.
これらの実験結果をまとめると以下の様になる。すな
わち、圧力及び抽出時間は任意に定め得るが、酵母エキ
スの抽出率をより高めるための目安としては、圧力は10
00kgf/cm2以上、好ましくは1000〜7000kgf/cm2、より好
ましくは3000〜5000kgf/cm2である。処理時間は1min以
上であれば良い。また最も重要な処理温度に関しては30
℃以上であれば良く、最適温度は用いる圧力と処理時間
によって決定することが好ましい。更に、再加熱処理を
行なうと抽出率の増加だけでなく、香り，味の面でも好
ましい結果を生むことがわかった。再加熱処理は60〜10
0℃で1sec〜30min行なうのが好ましい。The results of these experiments are summarized below. That is, the pressure and the extraction time can be set arbitrarily, but as a guideline for further increasing the extraction rate of the yeast extract, the pressure is 10
It is not less than 00 kgf / cm 2 , preferably 1000 to 7000 kgf / cm 2 , and more preferably 3000 to 5000 kgf / cm 2 . The processing time may be 1 min or longer. The most important processing temperature is 30
The temperature may be higher than or equal to ℃, and the optimum temperature is preferably determined by the pressure used and the processing time. Furthermore, it was found that the reheating treatment not only increases the extraction rate but also produces favorable results in terms of aroma and taste. Reheat treatment is 60 to 10
It is preferable to carry out the treatment at 0 ° C for 1 sec to 30 min.
［実施例］ 実施例１ 15％濃度の脱苦味ビール酵母スラリー1kgを3000kgf/c
m2,100℃,30min静水圧加圧処理した後、常圧下で100℃,
30min再加熱処理を行なった。更に固液分離、濃縮、ス
プレードライを行ない、ビール酵母エキス末79gを得
た。抽出率は48％であった。得られたビール酵母エキス
末の成分は以下の通りであった。[Example] Example 1 1 kg of debittering brewer's yeast slurry having a concentration of 15% was 3,000 kgf / c.
m 2 , 100 ℃, 30min, after hydrostatic pressure treatment, 100 ℃ under normal pressure,
Reheat treatment was performed for 30 minutes. Further, solid-liquid separation, concentration and spray drying were carried out to obtain 79 g of beer yeast extract powder. The extraction rate was 48%. The components of the obtained beer yeast extract powder were as follows.
乾燥減量 2.51％，粗蛋白 78.63％， アミノ態窒素 7.13％，灰分 14.08％， 脂肪 1.89％，糖分 2.89％， 核酸 1.48％,pH 6.11 実施例２ 自己消化処理ビール酵母エキス（Ａ）と静水圧加圧処
理後再加熱処理を行なったビール酵母エキス（Ｂ）及び
前記酵母エキス（Ｂ）と静水圧加圧処理後再加熱処理を
行なわなかったビール酵母エキス（Ｃ）の官能評価を２
点識別法で行なった。パネル15名、サンプル濃度１％溶
液、サンプル温度50℃で行なった結果を第１表及び第２
表に示す。Loss on drying 2.51%, crude protein 78.63%, amino nitrogen 7.13%, ash 14.08%, fat 1.89%, sugar 2.89%, nucleic acid 1.48%, pH 6.11 Example 2 Autolyzed beer yeast extract (A) and hydrostatic pressure. Sensory evaluation of brewer's yeast extract (B) that had been subjected to pressure treatment and then reheating treatment, and that of brewer's yeast extract (C) that had not undergone reheating treatment after hydrostatic pressure treatment had been performed (B) and that of yeast extract (B) were 2
The point identification method was used. The results of the panel 15 persons, sample concentration 1% solution, sample temperature 50 ° C are shown in Tables 1 and 2.
Shown in the table.
第１表及び第２表より静水圧加熱処理後再加熱処理を
行なったビール酵母エキスは自己消化処理エキスや非再
加熱処理エキスと比較して酵母臭が少なく、旨味，こく
味，味の広がりが強い製品であることがわかる。 From Tables 1 and 2, brewer's yeast extract that has been subjected to hydrostatic pressure heat treatment and then reheat treatment has less yeast odor than self-digested extract and non-reheated extract, and spreads umami, kokumi, and taste. It turns out that is a strong product.
［発明の効果］ 本発明により製造される酵母エキスは酵母臭が少な
く、呈味性が優れており、調味料等に利用できるだけで
なく、抽出率が高いために経済的にも優れている。[Effects of the Invention] The yeast extract produced by the present invention has a low yeast odor, is excellent in taste, can be used as a seasoning and the like, and is economically excellent because of its high extraction rate.
第１図は静水圧加圧装置の概略図、第２図は処理圧力と
抽出率との関係を示すグラフ、第３図は処理時間と抽出
率との関係を示すグラフ、第４図は処理温度と抽出率と
の関係を示すグラフである。FIG. 1 is a schematic diagram of a hydrostatic pressure press, FIG. 2 is a graph showing the relationship between processing pressure and extraction rate, FIG. 3 is a graph showing the relationship between processing time and extraction rate, and FIG. 4 is processing. It is a graph which shows the relationship between temperature and an extraction rate.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 井上 康彦 兵庫県神戸市灘区篠原伯母野山町２―３― １ (56)参考文献 特開 昭56−15672（ＪＰ，Ａ) 特開 昭61−181356（ＪＰ，Ａ) 日本農芸化学会誌第63巻第３号第237頁 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yasuhiko Inoue 2-3-1 Noshinomachi, Aunt Shinohara, Nada-ku, Kobe-shi, Hyogo (56) References JP-A-56-15672 (JP, A) JP-A-61- 181356 (JP, A) Journal of Japanese Society of Agricultural Chemistry Vol. 63, No. 3, page 237
Claims (1)
圧処理する際の処理温度を30℃以上で行うと共に、該静
水圧加圧処理後に常圧下で再加熱処理を行うことを特徴
とする酵母エキスの製造方法。1. A method of pressurizing a slurry containing yeast cells under hydrostatic pressure at a treatment temperature of 30 ° C. or higher, and after the hydrostatic pressure treatment, reheat treatment is performed under normal pressure. And a method for producing a yeast extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1249502A JPH0829065B2 (en) | 1989-09-25 | 1989-09-25 | Method for producing yeast extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1249502A JPH0829065B2 (en) | 1989-09-25 | 1989-09-25 | Method for producing yeast extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03112463A JPH03112463A (en) | 1991-05-14 |
| JPH0829065B2 true JPH0829065B2 (en) | 1996-03-27 |
Family
ID=17193921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1249502A Expired - Lifetime JPH0829065B2 (en) | 1989-09-25 | 1989-09-25 | Method for producing yeast extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0829065B2 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5615672A (en) * | 1979-07-18 | 1981-02-14 | Ajinomoto Co Inc | Flavor improvement of yeast extract |
| JPS61181356A (en) * | 1985-02-06 | 1986-08-14 | Sapporo Breweries Ltd | Production of yeast extract |
-
1989
- 1989-09-25 JP JP1249502A patent/JPH0829065B2/en not_active Expired - Lifetime
Non-Patent Citations (1)
| Title |
|---|
| 日本農芸化学会誌第６３巻第３号第２３７頁 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03112463A (en) | 1991-05-14 |
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