WO2013140901A1 - Agent d'assaisonnement à base d'extrait de levure ayant réagi thermiquement - Google Patents

Agent d'assaisonnement à base d'extrait de levure ayant réagi thermiquement Download PDF

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Publication number
WO2013140901A1
WO2013140901A1 PCT/JP2013/053503 JP2013053503W WO2013140901A1 WO 2013140901 A1 WO2013140901 A1 WO 2013140901A1 JP 2013053503 W JP2013053503 W JP 2013053503W WO 2013140901 A1 WO2013140901 A1 WO 2013140901A1
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Prior art keywords
yeast extract
content
ppm
seasoning
mass
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English (en)
Japanese (ja)
Inventor
恵美子 加藤
昇 乙志
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Asahi Group Holdings Ltd
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Asahi Group Holdings Ltd
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/201—Compounds of unspecified constitution characterised by the chemical reaction for their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning

Definitions

  • the present invention relates to a seasoning exhibiting a meat flavor obtained by heat-treating a yeast extract.
  • Meat flavor is a fragrant flavor that is generated when meat is heat-treated and stimulates appetite. For this reason, the seasoning which exhibits meat flavor is mix
  • Examples of the seasonings exhibiting meat flavor include so-called Maillard reaction type seasonings having a meat flavor-like flavor using amino acids, proteins, or reducing sugars as precursors, and 5′-nucleotide-containing yeast extract and glutathione-containing yeast.
  • a Maillard reaction type seasoning produced by heating an aqueous solution or aqueous suspension containing an extract, a monosaccharide, dextrin and salt at 90 to 120 ° C. is disclosed (for example, see Patent Document 1).
  • flavor to extracts, such as livestock meat extract and yeast extract, and adjusted the flavor is also disclosed (for example, refer patent document 2).
  • the present invention has been made in view of the above circumstances, and an object thereof is to provide a seasoning that exhibits meat flavor and can effectively impart umami, taste thickness and complexity.
  • the inventors of the present invention among the yeast extract heat reaction products obtained by heat treatment of yeast extract, those exhibiting a good and strong meat flavor, furfuryl alcohol and furaneol was found to be significantly higher than the heat-reacted yeast extract reaction product having a weak meat flavor, thereby completing the present invention.
  • a first aspect of the present invention is a yeast extract heating reaction product obtained by heat-treating a mixture containing a yeast extract and a reducing sugar, and furfuryl alcohol is 20 ppm per said yeast extract (dry weight).
  • This is a yeast extract heating reaction product containing at least 10 ppm of furaneol.
  • the yeast extract heat reaction product of [1] preferably further contains 1 ppm or more of 2-methyl-3-furanthiol per yeast extract (dry weight).
  • the second aspect of the present invention is a yeast extract heating reaction product obtained by heat-treating a mixture containing yeast extract and reducing sugar, and furfuryl alcohol is 20 ppm or more per yeast extract (dry weight).
  • yeast extract heating reaction product containing 1 ppm or more of 2-methyl-3-furanthiol.
  • the yeast extract heating reaction product of [3] further contains 1 ppm or more of furaneol per yeast extract (dry weight).
  • the yeast extract heating reaction product of any one of [1] to [4] preferably further contains 15 ppm or more of ⁇ -butyrolactone per yeast extract (dry weight).
  • a third aspect of the present invention is a yeast extract heat reaction seasoning containing the yeast extract heat reaction product of any one of [1] to [5].
  • a fourth aspect of the present invention is a yeast extract heat reaction seasoning containing 30 ppm or more of furfuryl alcohol per solid content.
  • the yeast extract heat reaction seasoning of [7] preferably further contains 15 ppm or more of ⁇ -butyrolactone per solid content.
  • a fifth aspect of the present invention is a yeast extract heat reaction seasoning containing 7 ppm or more of furaneol per solid content.
  • a sixth aspect of the present invention is a yeast extract heat reaction seasoning containing 1 ppm or more of 2-methyl-3-furanthiol per solid content.
  • the present invention is a seasoning obtained by heat-treating a yeast extract, exhibits a good and strong meat flavor, and is added to foods and drinks, etc., so that the taste and thickness and complexity of the taste can be efficiently obtained.
  • the seasoning which can be provided can be provided.
  • the yeast extract heat reaction product is obtained by heat-treating a mixture containing at least a yeast extract and a reducing sugar.
  • the “yeast extract heated reaction product according to the present invention” includes the yeast extract heated reaction product of the first to second aspects of the present invention and the third to sixth aspects of the present invention.
  • the yeast extract heat reaction seasoning contains both yeast extract heat reaction products contained as active ingredients.
  • the “yeast extract heating reaction product according to the present invention” does not include those obtained by separately adding another compound such as a synthetic product or a purified product to the yeast extract after the heat treatment.
  • the content of furfuryl alcohol, furaneol, 2-methyl-3-furanthiol, or ⁇ -butyrolactone is used as an index of the content of one or more flavor components that cause meat flavor.
  • strong and good meat flavor is achieved by implementing the yeast extract as a raw material and heating conditions under conditions that increase the content of furfuryl alcohol and the like after the heat treatment to a predetermined amount or more.
  • a yeast extract heating reaction product exhibiting the following can be obtained.
  • the content of furfuryl alcohol per solid content is preferably 30 ppm or more, and more preferably 50 ppm or more.
  • the content of furfuryl alcohol per solid in the yeast extract heating reaction product according to the present invention is preferably 500 ppm or less, and more preferably 350 ppm or less.
  • the content of furfuryl alcohol in the yeast extract heating reaction product according to the present invention is based on the dry weight of the yeast extract as a raw material (hereinafter referred to as “per yeast extract (dry weight)”, or simply “per yeast extract”). ), Preferably 20 ppm or more, and more preferably 25 ppm or more.
  • the content of furfuryl alcohol in the yeast extract heating reaction product according to the present invention is preferably 1100 ppm or less, more preferably 800 ppm or less per yeast extract.
  • the content of 2-methyl-3-furanthiol when the content of 2-methyl-3-furanthiol is relatively low, the content of furfuryl alcohol is higher than when the content of 2-methyl-3-furanthiol is relatively high. preferable.
  • the content of 2-methyl-3-furanthiol per solid content when the content of 2-methyl-3-furanthiol per solid content is 3 ppm or less, the content of furfuryl alcohol is 50 ppm or more. It is preferable.
  • the content of 2-methyl-3-furanthiol when the content of 2-methyl-3-furanthiol is 5 ppm or less, the content of furfuryl alcohol is preferably 35 ppm or more.
  • the yeast reaction heat reaction product according to the present invention has a furaneol (2,5-dimethyl-4-hydroxy-3 (2H) furanone) as compared with a yeast extract that does not exhibit meat flavor or weakly, or a heat reaction product thereof.
  • the content of is high.
  • the content of furaneol per solid content is preferably 7 ppm or more, and more preferably 10 ppm or more.
  • the content of furaneol in the yeast extract heating reaction product according to the present invention is preferably 10 ppm or more, and more preferably 15 ppm or more.
  • the yeast extract heating reaction product according to the present invention has a furfuryl alcohol content of 20 ppm or more and a furaneol content of 10 ppm or more per yeast extract. It is preferable that the content of furfuryl alcohol is 40 ppm or more, and the content of furfuryl alcohol is 20 ppm or more per yeast extract heating reaction product having a furaneol content of 15 ppm or more, or yeast extract. And the yeast extract heating reaction thing whose content of furaneol is 20 ppm or more is more preferable.
  • the yeast extract heating reaction product according to the present invention has a furfuryl alcohol content of 50 ppm or more per yeast extract.
  • the content of furaneol is preferably 100 ppm or more
  • the content of ⁇ -butyrolactone is more preferably 15 to 200 ppm.
  • the yeast extract heating reaction product according to the present invention preferably contains 2-methyl-3-furanthiol.
  • the yeast extract heating reaction product according to the present invention contains 2-methyl-3-furanthiol
  • its content is preferably 1 ppm or more per solid content, more preferably 1 to 10 ppm.
  • the content of 2-methyl-3-furanthiol in the yeast extract heating reaction product according to the present invention is preferably 1 ppm or more, more preferably 2 ppm or more, more preferably 2.5 ppm or more per yeast extract. More preferably, it is more preferably 3.5 ppm or more.
  • furfuryl alcohol is contained at 20 ppm or more and 2-methyl-3-furanthiol is contained at 1 ppm or more. More preferably, it contains 20 ppm or more of furfuryl alcohol and 2.5 ppm or more of 2-methyl-3-furanthiol, 20 ppm or more of furfuryl alcohol, and 2-methyl-3-furanthiol. More preferably, the content is 3.5 ppm or more.
  • the yeast extract heat reaction product according to the present invention has a higher content of ⁇ -butyrolactone than a yeast extract having a low content of furfuryl alcohol or a heat reaction product thereof.
  • the content of ⁇ -butyrolactone per solid content is preferably 15 ppm or more, and more preferably 30 ppm or more.
  • the content of ⁇ -butyrolactone in the yeast extract heating reaction product according to the present invention is preferably 15 ppm or more, more preferably 25 ppm or more per yeast extract.
  • the content of ⁇ -butyrolactone per solid content is preferably 300 ppm or less, more preferably 200 ppm or less, and even more preferably 160 ppm or less.
  • the yeast extract heat reaction product according to the present invention can be produced, for example, by heat-treating a mixture containing a yeast extract and a reducing sugar.
  • the manufacturing method will be described below.
  • the yeast extract heating reaction product according to the present invention is not limited to those produced by the following production method.
  • the mixture subjected to the heat treatment contains a yeast extract and a reducing sugar, and other components (for example, salts such as salt and dextrin may be added for adjusting the solid content) as necessary. You may contain.
  • a yeast extract and a reducing sugar
  • other components for example, salts such as salt and dextrin may be added for adjusting the solid content
  • the Maillard reaction between the amino acid or protein derived from the yeast extract and the reducing sugar one or more flavor components that cause meat flavor are synthesized.
  • reducing sugar When a sufficient amount of reducing sugar is contained in the yeast extract, it is not necessary to add a reducing sugar separately.
  • yeast extract having a high content of glutamic acid and glutathione.
  • a glutamic acid-rich yeast extract having a glutamic acid content per dry weight of 10% by mass or more and a glutathione-rich yeast extract having a glutathione content per dry weight of 5% by mass or more can be used in combination.
  • the glutamic acid-rich yeast extract is not particularly limited and may be appropriately selected as long as the glutamic acid content per dry weight is 10% by mass or more and is used for food.
  • beer yeast extract , Baker's yeast extract, torula yeast extract and the like.
  • yeast extract with a high glutamic acid content a commercially available product can be used. Examples of the commercially available product include Hyper Mist HG (Asahi Food and Health Care Co., Ltd., glutamic acid content per dry weight: 18% by mass or more ) And the like.
  • the content of the glutamic acid-rich yeast extract in the mixture is not particularly limited and may be appropriately selected. However, the content is preferably 3% by mass to 24% by mass, more preferably 6% by mass to 21% by mass, and 9% More preferred is from 18% by weight.
  • the content is less than 3% by mass, the meat flavor, umami, and thickness may be lacking.
  • the content exceeds 24% by mass, the meat flavor may decrease, and the roasted feeling and off-flavor may increase.
  • the content is 9% by mass to 18% by mass, a meat flavor is produced, which is advantageous in that there is little off-flavor.
  • the yeast extract having a high glutathione content is not particularly limited as long as the glucthione content per dry weight is 5% by mass or more and is used for food, and can be appropriately selected. , Baker's yeast extract, torula yeast extract and the like.
  • As the yeast extract with a high glutathione content a commercially available product can be used. Examples of the commercially available product include Hythion extract YH-15 (Kojin Co., Ltd., glutathione content per dry weight: 15% by mass or more). Etc.
  • the content of the glutathione-rich yeast extract in the mixture is not particularly limited and may be appropriately selected, but is preferably 5% by mass to 25% by mass and more preferably 8% by mass to 22% by mass based on the dry weight. Preferably, 11% by mass to 20% by mass is more preferable.
  • the content is less than 5% by mass, the production of meat flavor may be remarkably reduced, and when it exceeds 25% by mass, off-flavor (such as sulfur odor) may become strong and umami may be reduced.
  • off-flavor such as sulfur odor
  • a meat flavor is produced, which is advantageous in that there is little off-flavor.
  • the content of glutamic acid in the yeast extract can be measured by a conventional total amino acid quantification method using, for example, ACQUITY UPLC (registered trademark) (manufactured by Nippon Waters Co., Ltd.).
  • the glutathione content in the yeast extract can be determined by, for example, using a spectrophotometer (U-2800A, Spectrophotometer, manufactured by Hitachi High-Technologies Corporation) and the method of Titze et al. (Analytical Biochemistry, Vol. 27, p. 502 (1969). )) To determine the total glutathione.
  • a spectrophotometer U-2800A, Spectrophotometer, manufactured by Hitachi High-Technologies Corporation
  • yeast extract to be added to the mixture only one kind of yeast extract having a glutamic acid content per dry weight of 10% by mass or more and a glucthione content per dry weight of 5% by mass or more may be used. Moreover, you may further add the other yeast extract with low glutamic acid content and glucthione content.
  • the method for preparing the yeast extract is not particularly limited and may be appropriately selected depending on the intended purpose.
  • a self-digestion method (solubilization of cells using a proteolytic enzyme or the like inherent in yeast cells) Method)
  • enzymatic degradation method (method of solubilizing by adding an enzyme preparation derived from microorganisms, plants, etc.)
  • hot water extraction method (method of solubilizing by soaking in hot water for a certain period of time)
  • acid or alkali degradation Method method of solubilization by adding various acids or alkalis
  • physical crushing method sonication, high-pressure homogenization method, method of crushing by mixing or grinding with solids such as glass beads
  • freezing Examples include a melting method (a method of crushing by performing freeze-thawing once or more).
  • the method for preparing these yeast extracts is a method well known to those skilled in the art. These may be used individually by 1 type and may use 2 or more types together.
  • beer yeast extract beer yeast obtained in the beer production process is appropriately filtered, washed, etc., and the cells are crushed or decomposed by at least one method described above, and the obtained crude extract is used as it is, or A beer yeast extract can be obtained as a purified extract by filtration, concentration and the like.
  • the reducing sugar added to the mixture is not particularly limited and may be appropriately selected.
  • xylose, glucose, fructose, sucrose, maltose, arabinose, lactose, and ribose are preferable. These may be used individually by 1 type and may use 2 or more types together. Among these, xylose is more preferable in that a high-quality flavor can be generated in a short time due to its high reactivity.
  • the content of the reducing sugar in the mixture is preferably 5% by mass or less per dry weight.
  • the content of the reducing sugar is small, there is no roasted flavor or off-flavor, which is preferable in terms of obtaining a good-quality meat flavor, and when the content is high, in addition to a good-quality meat flavor, a heavy and moderate roast It is preferable in that a flavor (for example, roast beef flavor) is obtained.
  • a flavor for example, roast beef flavor
  • various types of flavors that are not conventionally available can be obtained.
  • the content exceeds 5% by mass, the roasted flavor and off-flavor are remarkably increased, and the formation of meat flavor may be remarkably decreased.
  • Heating method A method for heating the mixture is not particularly limited, and heating conditions such as a heating temperature, a heating time, and a pH of the mixture can be appropriately selected.
  • the heating temperature is not particularly limited as long as it is 90 ° C. to 150 ° C., and can be appropriately selected according to the purpose, but is preferably 90 ° C. to 130 ° C., more preferably 95 ° C. to 125 ° C., C. to 120.degree. C. is particularly preferred.
  • the heating temperature is less than 90 ° C., the meat flavor may not be obtained effectively, and when it exceeds 150 ° C., the roast flavor and off-flavor may increase.
  • the heating temperature is 100 ° C. to 120 ° C., it is advantageous in that the production of meat flavor is large and the production of off-flavor is small.
  • the heating time is preferably 1 minute to 4 hours, more preferably 1 minute to 1 hour, more preferably 15 minutes to 1 hour, and even more preferably 30 minutes to 1 hour. Depending on the heating temperature and the heating rate, heating may be completed when the target heating temperature is reached. When the heating time exceeds 4 hours, off-flavor may increase. On the other hand, when the heating time is 1 minute to 1 hour, it is advantageous in terms of the quality of the produced flavor and the production efficiency.
  • the pH of the mixture is preferably 3 to 8, more preferably 3 to 6, and further preferably 4 to 6. If the pH is less than 3, meat flavor may not be generated, and if it exceeds 8, roast flavor and off-flavor may increase, and umami and thickness may decrease. On the other hand, when the pH is 4 to 6, it is advantageous in terms of producing a good flavor and good taste.
  • a method of heating the mixture it is preferable to heat the mixture under the above heating conditions while bonding at 100 rpm to 600 rpm.
  • a pressure heating reaction apparatus pressure glass glass industrial stock Company
  • the product (yeast extract heating reaction product) obtained after the heating reaction can be used as it is or after cooling (as a brown paste of about Brix 50 to 70) as a seasoning, but may be further purified.
  • the purification include extraction by adding an organic solvent such as ethanol, molecular weight fractionation by ultrafiltration membrane or size exclusion chromatography, activated carbon filtration, cation or anion exchange resin treatment, polyamide, octadecyl silica and other adsorbents. Treatment, steam distillation, or purification combining these as appropriate.
  • the obtained seasoning liquid may be further diluted with concentrated rice cake (about Brix 80) or may be powdered using a drying method such as spray drying, freeze drying, vacuum drying or air drying.
  • the “yeast extract heat reaction seasoning according to the present invention” is a seasoning containing the aforementioned “yeast extract heat reaction product according to the present invention”.
  • the “yeast extract heat reaction seasoning according to the present invention” includes the yeast extract heat reaction product of the third to sixth aspects of the present invention.
  • the yeast extract heat reaction seasoning according to the present invention exhibits a strong and good meat flavor by using the yeast extract heat reaction product according to the present invention as an active ingredient.
  • the yeast extract heat reaction seasoning of the third aspect of the present invention is a yeast extract heat reaction seasoning containing the yeast extract heat reaction product of the first or second aspect of the present invention.
  • the yeast extract heat reaction seasoning according to the fourth aspect of the present invention is a seasoning containing a yeast extract heat reaction product, and contains 30 ppm or more of furfuryl alcohol per solid content.
  • a yeast extract heating reaction product having a furfuryl alcohol content of 30 ppm or more per solid as an active ingredient, a strong and good meat flavor is exhibited.
  • the yeast extract heat reaction seasoning according to the fourth aspect of the present invention may contain purified furfuryl alcohol in addition to the yeast extract heat reaction product.
  • the content of solid furfuryl alcohol per solid content is required to be 30 ppm or more.
  • the content of furfuryl alcohol per solid content may be 30 ppm or more, preferably 50 ppm or more, and 500 ppm or less. Preferably, it is 350 ppm or less.
  • the yeast extract heat reaction seasoning of the fourth aspect of the present invention preferably has a higher content of ⁇ -butyrolactone.
  • the content of ⁇ -butyrolactone per solid content is preferably 15 ppm or more, and more preferably 30 ppm or more.
  • the yeast extract heat reaction seasoning of the fifth aspect of the present invention is a seasoning containing a yeast extract heat reaction product, and contains 7 ppm or more of furaneol per solid content.
  • the content of furaneol per solid content may be 7 ppm or more, and preferably 10 ppm or more.
  • the yeast extract heat reaction seasoning of the fifth aspect of the present invention may be supplemented with purified furaneol in addition to the yeast extract heat reaction product, but it is derived from the yeast extract heat reaction product contained as an active ingredient. It is necessary that the content per solid content of furaneol is 7 ppm or more.
  • the yeast extract heat reaction seasoning according to the sixth aspect of the present invention is a seasoning containing a yeast extract heat reaction product, and contains 1 ppm or more of 2-methyl-3-furanthiol per solid content.
  • the content of 2-methyl-3-furanthiol per solid content may be 1 ppm or more, and preferably 1 to 10 ppm.
  • purified 2-methyl-3-furanthiol may be added in addition to the yeast extract heat reaction product, but it is contained as an active ingredient.
  • the content per solid content of 2-methyl-3-furanthiol derived from the yeast extract heating reaction product is required to be 1 ppm or more.
  • the yeast extract heat reaction seasoning according to the present invention may consist only of the yeast extract heat reaction product according to the present invention, and the strong and good meat flavor of the yeast extract heat reaction product according to the present invention is impaired.
  • other ingredients such as additives generally acceptable for seasonings can be included.
  • additives generally acceptable for seasonings can be included.
  • the yeast extract heat reaction product according to the present invention has a strong taste compared to other yeast extracts and their heat reaction products having a low content of furfuryl alcohol and furaneol.
  • the complexity and thickness of the taste is strong, and the meat flavor lasts longer. For this reason, by adding the yeast extract heating reaction seasoning according to the present invention containing the yeast extract heating reaction product according to the present invention or the yeast extract heating reaction product according to the present invention, Good and durable meat flavor, umami, and complexity and thickness can be imparted.
  • the foods and drinks are those that are less likely to harm human health and are taken by oral or gastrointestinal administration in normal social life, such as foods, pharmaceuticals, quasi drugs, etc. It is not limited to a category, and means, for example, a wide range of foods that are taken orally, such as general foods, health foods, health functional foods, beauty foods, quasi drugs, and pharmaceuticals.
  • the said food / beverage products include not only food / beverage products ingested by humans but also food / beverage products ingested by animals other than humans.
  • the food and drink is not particularly limited and may be appropriately selected depending on the intended purpose.
  • noodles such as buckwheat, udon, harusame, dumpling skin, shumai skin, Chinese noodles, instant noodles, etc .
  • fish and fishery processed foods such as kamaboko, ham, sausage; salad oil, tempura oil, margarine, mayonnaise, shortening , Whipped cream, dressing and other fats and oils and processed foods; sauces, sauces and other seasonings; , Beef bowl, meat sauce, egg soup, omelet rice, dumplings, shumai, hamburger, meatballs, etc.
  • Rutopau foods various forms of health, beauty and nutritional supplements; tablets, granules, capsules, drinks, lozenges, quasi-drugs, soft drinks, carbonated drinks, nutrition drinks, fruit drinks, lactic acid drinks Beverages (including concentrates and preparation powders); ice cream, ice sherbet, shaved ice, etc .; crab, salmon, clams, tuna, sardines, shrimp, bonito, mackerel, whale, oyster, saury , Squid, red scallop, scallop, abalone, sea urchin, salmon roe, tokobushi and other marine products; processed milk, fermented dairy products; salads, pickles and other side dishes.
  • the said food / beverage products are not limited to the said illustration.
  • the amount of the yeast extract heat reaction product according to the present invention or the yeast extract heat reaction seasoning according to the present invention added to the food or drink varies depending on the food or drink to be added-generally not specified, but 0.05 mass % To 5.0% by mass is preferable.
  • Yeast extract with high glutamic acid content (glutamic acid content per dry weight: 18% by mass or more) 16.0% by mass, yeast extract with high glutathione content (glutathione content per dry weight: 15% by mass or more) 19.0% by mass %, D-xylose 3.0% by mass, salt 14.0% by mass, and water 48.0% by mass, respectively.
  • the pH of the mixture was adjusted to 6.0 with sodium hydroxide and then heated at 120 ° C. for 60 minutes. After completion of the reaction, the mixture was cooled and adjusted to pH 5.4 with sodium hydroxide to obtain a seasoning (seasoning 1) consisting of a yeast extract heat reaction product having a solid content of 50% by mass.
  • Yeast extract with high glutamic acid content (glutamic acid content per dry weight: 18% by mass or more, salt content: 13% by mass) is 14.0% by mass, yeast extract with high glutathione content (glutathione content per dry weight: 8 masses) 13.5% by weight), dextrin (Paindex # 2, Matsutani Chemical Co., Ltd.) 9.6% by weight, D-xylose 3.0% by weight, salt 16.0% by weight, and water Were added and mixed so as to be 43.9% by mass.
  • the pH of the obtained mixture was 5.0.
  • the mixture was heated at 120 ° C. for 30 minutes. After completion of the reaction, the reaction mixture was cooled and the pH was adjusted to 5.4 with sodium hydroxide to obtain a seasoning (seasoning 2) composed of a yeast extract heating reaction product having a solid content of 50% by mass.
  • Yeast extract with high glutamic acid content (glutamic acid content per dry weight: 18% by mass or more, salt content: 13% by mass) is 14.0% by mass
  • yeast extract with high glutathione content (glutathione content per dry weight: 8 masses) 13.5% by weight)
  • dextrin (Paindex # 2, Matsutani Chemical Industry Co., Ltd.) 9.6% by weight, glucose 3.0% by weight, salt 16.0% by weight, and water 43
  • the pH of the mixture was adjusted to 7.0 with sodium hydroxide and then heated at 120 ° C. for 2 hours. After completion of the reaction, the reaction mixture was cooled and the pH was adjusted to 5.4 with sodium hydroxide to obtain a seasoning (seasoning 3) comprising a yeast extract heating reaction product having a solid content of 50% by mass.
  • the commercial product 1 is a yeast extract seasoning Maxavor YB powder (manufactured by DSM)
  • the commercial product 2 is a yeast extract seasoning yeast extract 21BF (manufactured by Fuji Foods).
  • the measurement results are shown in Table 2 (concentration (ppm) per solid content) and Table 3 (concentration (ppm) per yeast extract).
  • seasoning 1 obtained in Production Example 1 was more “scented (meat flavor)”, “thickness”, “complexity”, “fat flavor”, “umami”, “sustained” than any commercially available product.
  • the “sex” and “taste” were clearly superior.
  • the seasonings 2 and 3 obtained in Production Examples 2 and 3 were also the same quality as the seasoning 1 obtained in Production Example 1.
  • a yeast extract having a high glutathione content (glutathione content per dry weight: 15% by mass or more)
  • a yeast extract having a high glutathione content (glutathione content per dry weight: 8% by mass or more) is used, and Except for the temperature being 80, 90, 100, 110, 120 or 130 ° C., in the same manner as in Production Example 1, a seasoning (seasoning 5 to 10) comprising a yeast extract heating reaction product having a solid content of 50% by mass Obtained.
  • the contents of ⁇ -butyrolactone, furfuryl alcohol, and furaneol in the seasoning can be increased by increasing the heat treatment temperature, and the content of 2-methyl-3-furanthiol is 100 ° C. It turned out to have a peak in the vicinity.
  • 2-methyl-3-furanthiol, ⁇ -butyrolactone, furfuryl alcohol in the yeast extract heating reaction product obtained and the yeast extract heating reaction seasoning prepared therefrom and It was confirmed that the content of furaneol can be adjusted to a desired range.
  • seasonings 5 to 10 In the non-heated seasoning 4, no scent was felt. In the seasonings 5 to 10, the meat flavor tends to become stronger as the heating temperature becomes higher. In particular, the seasonings 8 to 10 heated at 110 to 130 ° C. and containing furfuryl alcohol at 20 ppm or more and furaneol at 10 ppm or more are used. It was very good. The roasted flavor was stronger in seasoning 6-10 heated at 90-130 ° C than in seasoning 5 heated at 80 ° C, but seasonings 6-9 were about the same and seasoning 10 Although it was slightly stronger than seasonings 6-9, there was no significant difference.
  • seasonings 5 to 9 were almost the same, but seasoning 10 containing 200 ppm or more of ⁇ -butyrolactone was stronger than seasonings 5 to 9. From these results, at least the yeast extract, the heated reaction product, furfuryl alcohol 20-100 ppm, furaneol 10-80 ppm, ⁇ -butyrolactone 15-220 ppm, and 2-methyl-3-furanthiol 1 It is apparent that a yeast extract heating reaction product exhibiting good and strong meat flavor can be obtained by heat treatment so as to contain ⁇ 7 ppm.
  • the meat flavor of seasoning 11 to which fragrance is added is improved from seasoning 5, but from seasoning 9 having the same contents of 2-methyl-3-furanthiol, ⁇ -butyrolactone, furfuryl alcohol, and furaneol.
  • seasoning 9 having the same contents of 2-methyl-3-furanthiol, ⁇ -butyrolactone, furfuryl alcohol, and furaneol.
  • 2-methyl-3-furanthiol, ⁇ -butyrolactone, furfuryl alcohol, and furaneol affect the fragrance
  • meat flavor and the like are not only composed of these components, and are only subjected to heat treatment. It was confirmed to be an index of the obtained yeast extract heating reaction product.
  • Glutathione-rich yeast extract (glutathione content per dry weight: 8% by mass or more) is used in place of the glutathione-rich yeast extract (glutathione content per dry weight: 15% by mass or more), and the heat treatment time is
  • a seasoning (seasoning 12 to 16) comprising a yeast extract heating reaction product having a solid content of 50% by mass was conducted in the same manner as in Production Example 1 except that the duration was 1 minute, 30 minutes, 2 hours, 4 hours, or 6 hours. Obtained.
  • the content of furfuryl alcohol in the seasoning tended to increase as the heat treatment time increased, but the heating time increased rapidly until 30 minutes, but the heating time was 1 When the time exceeded, the rate of increase in content decreased.
  • the content of furaneol in the seasoning increased rapidly until the heating time increased to 30 minutes, but was almost the same for seasonings 9 and 13-16 heated for 30 minutes to 6 hours.
  • the content of 2-methyl-3-furanthiol in the seasoning is 4.6 to 5.0 ppm per yeast extract for seasonings 12, 13 and 9 heated for 1 minute to 1 hour, and 2 to 6 hours. It was observed that the content decreased more than the seasonings 14 to 16 heated, and the content decreased when the heating time was 1 hour or longer.
  • the content of ⁇ -butyrolactone in the seasoning tended to increase as the heat treatment time increased, and in the seasoning 16 heated for 6 hours, the content was 200 ppm or more per yeast extract.
  • the content of ⁇ -butyrolactone in the seasoning can be increased by increasing the heat treatment time, and the content of furfuryl alcohol can also be increased by increasing the heat treatment time.
  • the increase rate is relatively small when it is 1 hour or longer, and the content of furaneol increases by heat treatment, but it tends to reach a plateau when the heat treatment time is 30 minutes or longer.
  • -It was found that the content of furanthiol takes a peak at a heating time of 30 minutes to around 1 hour.
  • seasonings 12-16 sensory evaluation of meat flavor, roast flavor, and off-flavor was performed in the same manner as seasonings 4-10, and seasonings 9 and 13-15 heated for 30 minutes to 4 hours were evaluated. All had sufficient meat and roasted flavors and low off-flavours. In particular, the seasonings 9 and 13 were very preferred because almost no off-flavor was felt. In addition, the seasoning 16 heated for 6 hours had too strong off-flavor. The seasoning 12 heated for 1 minute was weaker in meat flavor and roast flavor than the seasonings 9 and 13-15, but almost no off-flavor was felt, which was preferable to the seasoning 16.
  • Glutathione-rich yeast extract (glutathione content per dry weight: 8% by mass or more) is used in place of the glutathione-rich yeast extract (glutathione content per dry weight: 15% by mass or more), and D-xylose is added The amount is 0, 0.5, 1.0, 2.0, 5.0, or 10.0% by mass, and the amount of water added is 51.0, 50.5, 50.0, 49.0, 46.
  • a seasoning (condiments 17 to 23) composed of a yeast extract heating reaction product having a solid content of 50% by mass was obtained in the same manner as in Production Example 1 except that the content was 0.0 or 41.0% by mass.
  • the content of 2-methyl-3-furanthiol in the seasoning was highest in seasoning 20 to which 2.0% by mass of D-xylose was added, followed by seasoning 19 to which 1.0% by mass was added.
  • the content of 2-methyl-3-furanthiol in seasonings 18, 9, and 21 to which D-xylose was added at 0.5, 3.0, or 5.0% by mass was similar, and was higher than seasoning 19 although it was less, it was clearly more than seasoning 17 with no D-xylose added.
  • the seasoning 22 to which 10.0% by mass of D-xylose was added 2-methyl-3-furanthiol was not detected and was less than the seasoning 17 to which no D-xylose was added.
  • roast flavor and off-flavor become stronger depending on the amount of reducing sugar added, but meat flavor takes a peak around the amount of reducing sugar added of 3.0% by mass and becomes weaker when the amount added is too large. It was.
  • the content of ⁇ -butyrolactone and furfuryl alcohol in the seasoning can be increased by increasing the pH of the mixture during the heat treatment, and the content of furaneol also increases the pH of the mixture during the heat treatment. It can be increased by increasing the value, but a plateau is reached around pH 6.0, and the content of 2-methyl-3-furanthiol is within the range of pH 3.0 to 8.0. It has been found that it can be increased by lowering the pH of the mixture.
  • Yeast extract with high glutamic acid content (glutamic acid content per dry weight: 18% by mass or more, salt content: 13% by mass) is 8.0% by mass
  • yeast extract with high glutathione content (glutathione content per dry weight: 8 mass) 19.5% by mass)
  • dextrin (Paindex # 2, manufactured by Matsutani Chemical Co., Ltd.) 12.5% by mass
  • glucose 0.1% by mass, salt 16.0% by mass and water 43
  • the pH of the resulting mixture was adjusted to 3.0 with phosphoric acid and then heated at 120 ° C. for 30 minutes. After completion of the reaction, the reaction mixture was cooled and the pH was adjusted to 5.4 with sodium hydroxide to obtain a seasoning (seasoning 32) comprising a yeast extract heat reaction product having a solid content of 50% by mass.
  • seasonings 29 to 32 sensory evaluation of meat flavor, roasted flavor, and off-flavor was performed in the same manner as seasonings 4 to 10. As a result, all of seasonings 29 to 32 were strong in meat flavor and roasted flavor. It was good with almost no off-flavor. From the results of the seasonings 29-31, the yeast extract is heat-treated so that the heated reaction product contains 20 ppm or more of furfuryl alcohol and 10 ppm or more of furaneol, thereby exhibiting a good and strong meat flavor. It is clear that a heated reactant is obtained.
  • furfuryl alcohol to the yeast extract so that the heated reaction product contains 20 ppm or more of furfuryl alcohol and 1 ppm or more of 2-methyl-3-furanthiol.
  • Heat reaction product of yeast extract that exhibits good and strong meat flavor even if the content of furaneol is less than 10 ppm by heat treatment so that it contains 20 ppm or more and 2-methyl-3-furanthiol 3.5 ppm or more Is clearly obtained.
  • Yeast extract with high glutamic acid content (glutamic acid content per dry weight: 18% by mass or more, salt content: 13% by mass) 10.0% by mass, yeast extract with high glutathione content (glutathione content per dry weight: 8 mass) 21.1% by mass), dextrin (Paindex # 2, manufactured by Matsutani Chemical Co., Ltd.) 5.0% by mass, glucose 5.0% by mass, salt 16.0% by mass, and water 42%
  • the pH of the obtained mixture was adjusted to 8.0 with sodium hydroxide, and then heated at 120 ° C. for 30 minutes. After completion of the reaction, the mixture was cooled and adjusted to pH 5.4 with phosphoric acid to obtain a seasoning (seasoning 33) composed of a yeast extract heating reaction product having a solid content of 50% by mass.
  • the yeast extract is preferably 50 ppm or more of furfuryl alcohol and 200 ppm or more of furaneol so that the heated reaction product has a sufficiently high content of furfuryl alcohol and furaneol. More preferably, even if it contains little 2-methyl-3-furanthiol by heat treatment to contain 50-100 ppm of furfuryl alcohol and 200-300 ppm of furaneol. It is clear that a yeast extract heating reaction product exhibiting good and strong meat flavor is obtained.
  • the yeast extract heat reaction product and the yeast extract heat reaction seasoning according to the present invention exhibit a good and strong meat flavor and efficiently add umami, taste thickness and complexity by adding to foods and drinks. Therefore, it can be used in the field of seasonings and food and beverage production.

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WO2016194778A1 (fr) * 2015-05-29 2016-12-08 興人ライフサイエンス株式会社 Extrait de levure possédant des propriétés vasodilatatrices
CN107684067A (zh) * 2016-08-03 2018-02-13 安琪酵母股份有限公司 深棕色的酵母抽提物热反应产物及其制备方法和应用
WO2019039470A1 (fr) 2017-08-23 2019-02-28 興人ライフサイエンス株式会社 Procédé de fabrication d'assaisonnement
JP2020018173A (ja) * 2018-07-30 2020-02-06 三菱商事ライフサイエンス株式会社 肉まんの保温中の風味劣化を抑制する方法
JP2021023259A (ja) * 2019-08-08 2021-02-22 三菱商事ライフサイエンス株式会社 味の持続性を向上させる調味料
WO2021049619A1 (fr) * 2019-09-13 2021-03-18 アサヒグループ食品株式会社 Composition contenant une décomposition dérivée d'une paroi cellulaire de levure, son procédé de production et son utilisation
WO2021219512A1 (fr) * 2020-04-29 2021-11-04 Unilever Ip Holdings B.V. Procédé de préparation d'un arôme
CN114651965A (zh) * 2020-12-23 2022-06-24 安琪酵母股份有限公司 一种非肉源特征肉风味酵母抽提物及其制备方法
CN114651964A (zh) * 2020-12-23 2022-06-24 安琪酵母股份有限公司 一种非肉源浓郁肉风味酵母抽提物及其制备方法

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WO2016194778A1 (fr) * 2015-05-29 2016-12-08 興人ライフサイエンス株式会社 Extrait de levure possédant des propriétés vasodilatatrices
CN107613996A (zh) * 2015-05-29 2018-01-19 兴人生命科学株式会社 具有血管舒张作用的酵母抽提物
JPWO2016194778A1 (ja) * 2015-05-29 2018-03-15 興人ライフサイエンス株式会社 血管弛緩作用を有する酵母エキス
CN107684067A (zh) * 2016-08-03 2018-02-13 安琪酵母股份有限公司 深棕色的酵母抽提物热反应产物及其制备方法和应用
WO2019039470A1 (fr) 2017-08-23 2019-02-28 興人ライフサイエンス株式会社 Procédé de fabrication d'assaisonnement
JP2020018173A (ja) * 2018-07-30 2020-02-06 三菱商事ライフサイエンス株式会社 肉まんの保温中の風味劣化を抑制する方法
JP7181719B2 (ja) 2018-07-30 2022-12-01 三菱商事ライフサイエンス株式会社 肉まんの保温中の風味劣化を抑制する方法
JP2021023259A (ja) * 2019-08-08 2021-02-22 三菱商事ライフサイエンス株式会社 味の持続性を向上させる調味料
JP2021045122A (ja) * 2019-09-13 2021-03-25 アサヒグループ食品株式会社 酵母細胞壁由来分解物含有組成物及びその製造方法、並びに、その利用
WO2021049619A1 (fr) * 2019-09-13 2021-03-18 アサヒグループ食品株式会社 Composition contenant une décomposition dérivée d'une paroi cellulaire de levure, son procédé de production et son utilisation
JP7815377B2 (ja) 2019-09-13 2026-02-17 アサヒグループ食品株式会社 酵母細胞壁由来分解物含有組成物及びその製造方法、並びに、その利用
JP2025062062A (ja) * 2019-09-13 2025-04-11 アサヒグループ食品株式会社 酵母細胞壁由来分解物含有組成物及びその利用
JP7632965B2 (ja) 2019-09-13 2025-02-19 アサヒグループ食品株式会社 ローストフレーバー付与用組成物、ロースト色付与用組成物、飲食品、又はペットフード用嗜好性向上剤の製造方法
JP2025000884A (ja) * 2019-09-13 2025-01-07 アサヒグループ食品株式会社 酵母細胞壁由来分解物含有組成物及びその製造方法、並びに、その利用
WO2021219512A1 (fr) * 2020-04-29 2021-11-04 Unilever Ip Holdings B.V. Procédé de préparation d'un arôme
CN114651965A (zh) * 2020-12-23 2022-06-24 安琪酵母股份有限公司 一种非肉源特征肉风味酵母抽提物及其制备方法
EP4268615A4 (fr) * 2020-12-23 2024-08-28 Angel Yeast Co., Ltd. Extraits de levure non dérivés de la viande ayant un arôme riche en viande et leur procédé de préparation
WO2022135190A1 (fr) * 2020-12-23 2022-06-30 安琪酵母股份有限公司 Extrait de levure ayant une saveur caractéristique de la viande non dérivée de la viande et son procédé de préparation
WO2022135189A1 (fr) * 2020-12-23 2022-06-30 安琪酵母股份有限公司 Extraits de levure non dérivés de la viande ayant un arôme riche en viande et leur procédé de préparation
CN114651964A (zh) * 2020-12-23 2022-06-24 安琪酵母股份有限公司 一种非肉源浓郁肉风味酵母抽提物及其制备方法

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