JP4398213B2 - Yeast extract to enhance the taste of dashi - Google Patents
Yeast extract to enhance the taste of dashi Download PDFInfo
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- JP4398213B2 JP4398213B2 JP2003338326A JP2003338326A JP4398213B2 JP 4398213 B2 JP4398213 B2 JP 4398213B2 JP 2003338326 A JP2003338326 A JP 2003338326A JP 2003338326 A JP2003338326 A JP 2003338326A JP 4398213 B2 JP4398213 B2 JP 4398213B2
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- 229940041514 candida albicans extract Drugs 0.000 title claims description 61
- 239000012138 yeast extract Substances 0.000 title claims description 61
- 235000019640 taste Nutrition 0.000 title description 40
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 28
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 16
- 239000007787 solid Substances 0.000 claims description 14
- 239000001384 succinic acid Substances 0.000 claims description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 9
- 238000002523 gelfiltration Methods 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 5
- 229940073490 sodium glutamate Drugs 0.000 claims description 5
- 230000000593 degrading effect Effects 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 description 16
- 108090000790 Enzymes Proteins 0.000 description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 230000000694 effects Effects 0.000 description 10
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 9
- 230000002708 enhancing effect Effects 0.000 description 9
- 235000014347 soups Nutrition 0.000 description 9
- 239000000203 mixture Substances 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 7
- 210000004027 cell Anatomy 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 7
- 235000019583 umami taste Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 229920001817 Agar Polymers 0.000 description 6
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 6
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 6
- 239000008272 agar Substances 0.000 description 6
- 235000013922 glutamic acid Nutrition 0.000 description 6
- 239000004220 glutamic acid Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 5
- 239000000284 extract Substances 0.000 description 5
- 238000005194 fractionation Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 210000005253 yeast cell Anatomy 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 102000035195 Peptidases Human genes 0.000 description 3
- 239000001888 Peptone Substances 0.000 description 3
- 108010080698 Peptones Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- LCTONWCANYUPML-UHFFFAOYSA-M Pyruvate Chemical compound CC(=O)C([O-])=O LCTONWCANYUPML-UHFFFAOYSA-M 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 239000012505 Superdex™ Substances 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 229940024606 amino acid Drugs 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 244000144972 livestock Species 0.000 description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 3
- 235000019341 magnesium sulphate Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 3
- 235000019796 monopotassium phosphate Nutrition 0.000 description 3
- 235000019319 peptone Nutrition 0.000 description 3
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 description 3
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 3
- 235000019833 protease Nutrition 0.000 description 3
- 235000019419 proteases Nutrition 0.000 description 3
- 229940076788 pyruvate Drugs 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 description 2
- 239000008363 phosphate buffer Substances 0.000 description 2
- 229910052697 platinum Inorganic materials 0.000 description 2
- 239000003531 protein hydrolysate Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940107700 pyruvic acid Drugs 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- LEAHFJQFYSDGGP-UHFFFAOYSA-K trisodium;dihydrogen phosphate;hydrogen phosphate Chemical compound [Na+].[Na+].[Na+].OP(O)([O-])=O.OP([O-])([O-])=O LEAHFJQFYSDGGP-UHFFFAOYSA-K 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 102000018389 Exopeptidases Human genes 0.000 description 1
- 108010091443 Exopeptidases Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 239000003480 eluent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229940049906 glutamate Drugs 0.000 description 1
- 229930195712 glutamate Natural products 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000019607 umami taste sensations Nutrition 0.000 description 1
- 239000007222 ypd medium Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、畜肉、或いは魚介類を煮出しただし液の呈味のうち、厚み、複雑味にかかわる部分のみならず、全体のだし呈味をバランスよく強化し、さらに旨味の部分においても適正に強化することを可能にする酵母エキスに関するものである。 The present invention boiled livestock meat or seafood, but in the taste of the liquid, not only the part related to the thickness and complex taste, but also the whole soup taste is well balanced and further enhanced in the umami part It relates to a yeast extract that makes it possible.
各種料理の中では、畜肉を煮出したもの、或いは魚介類を煮出したものなど、いわゆる「だし」が利用される。これらの機能は提供される料理に独特の香りを付与するとともに、味の厚み、複雑味を持たせる役目を担っている。しかしながら、こうした「だし」は強いだし味を料理に付与しようとすると濃縮されただしが必要となり、これは非常に高価なものとなってしまう。この問題を解決するために、だしに対し、グルタミン酸ナトリウム、グアニル酸ナトリウムやイノシン酸ナトリウムといったいわゆる旨味調味料を添加したり、HVP（植物蛋白加水分解物）やHAP（動物蛋白加水分解物）、あるいは酵母エキス等を混合することで、だしの呈味を強化した上で使用されることが一般的である。 Among various dishes, so-called “dashi” is used, such as boiled livestock meat or boiled seafood. These functions provide a unique aroma to the provided food, as well as having a thick and complex taste. However, these “dashi” are concentrated and necessary to give a strong dashi taste to the food, which is very expensive. In order to solve this problem, the soup is added with so-called umami seasonings such as sodium glutamate, sodium guanylate and sodium inosinate, or HVP (plant protein hydrolyzate) or HAP (animal protein hydrolyzate), Or it is common to use it, after mixing the yeast extract etc. and enhancing the taste of the stock.
また、本出願前公知の特許文献としては、特開平６−１１３７８９号公報(「呈味性ヌクレオチド高含有酵母エキス及びその製造法」、(特許文献１))、特開平１−１１２９６６号公報(「新規酵母エキスの製造法」(特許文献２))及び特公平４−５８９４５号公報(「味質の改善された酵母エキスの製造法」(特許文献３))等がある。 Further, as publicly known patent documents before this application, JP-A-6-113789 (“Taste Nucleotide Highly Containing Yeast Extract and its Production Method”, (Patent Document 1)), JP-A-1-112966 ( There are "a method for producing a novel yeast extract" (Patent Document 2)) and JP-B-4-58945 ("a method for producing a yeast extract with improved taste" (Patent Document 3)).
しかしながら、上記のような手法では、だしの中のある特定の味を付加するにとどまり、全体の呈味力価を強化することは可能であっても、だし本来の厚み、複雑味を強調することができなかった。結果としてだしの味そのもののバランスを悪くしてしまうこととなっていた。
本発明の課題は、だし本来のもつ厚みや複雑味のみならず、全体のだし呈味をバランスよく強化し、さらに旨味の部分においても適正に強化することを可能にする酵母エキスを提供することである。 An object of the present invention is to provide a yeast extract that enhances not only the thickness and complex taste inherent in the dashi but also the overall dashi taste in a balanced manner, and can also properly enhance the umami portion. It is.
本発明者らは上述の目的を達するために鋭意検討を重ねた結果、酵母エキスのうち、特に分子量10000以上のペプタイド類画分の比率が１０％以上を占めるようにすることで、だしの持つ厚み、複雑味を強化できることを見出し、さらに、分子量2000以下の比率が５５％以上確保された場合、だし全体の味質を損なわないままこれをバランスよく強化できる酵母エキスとすることが可能であることを見出した。 As a result of intensive studies to achieve the above-mentioned object, the inventors of the present invention have a dashi stock in which the ratio of the peptide fraction having a molecular weight of 10,000 or more in the yeast extract occupies 10% or more. It has been found that the thickness and complex taste can be enhanced, and further, when the ratio of molecular weight of 2000 or less is ensured to be 55% or more, it is possible to obtain a yeast extract that can enhance this in a well-balanced manner without losing the overall taste quality. I found out.
また、このような酵母エキスにおいて、グルタミン酸ソーダやコハク酸がその製造過程において生成、混入された場合、一般的なだしとともに使用すると、際立った旨味のみを強調することもなく、雑味、エグ味をまとめ、だし本来の好ましい呈味部分のみを強化できることも見出した。これら知見に基づいて本発明を完成するに至った。 In addition, in such yeast extract, when glutamic acid soda and succinic acid are produced and mixed in the production process, when used together with general dashi, it does not emphasize only the outstanding umami taste, It was also found that only the original preferred taste portion can be strengthened. The present invention has been completed based on these findings.
すなわち、本発明は、
(１) 酵母を消化、或いは分解した酵母エキスを、１マイクロメーターの口径を有する濾過膜を透過させ、その透過部をゲル濾過に供し、分画された流出液中の220nmにおける吸光光度法で検出されたペプタイド類において、分子量10000以上となるものの比率が、全検出されたペプタイド類の総量に対し、１０％以上となる事を特徴とする酵母エキス、
(２) 酵母を消化、或いは分解した酵母エキスを、１マイクロメーターの口径を有する濾過膜を透過させ、その透過部をゲル濾過に供し、分画された流出液中の220nmにおける吸光光度法で検出されたペプタイド類において、分子量2000以下となるものの比率が、全検出されたペプタイド類の総量に対し、55％以上を占める(１)記載の酵母エキス、
(３) グルタミン酸ソーダを固形分当たり10％以上含有してなる(１)又は(２)記載の酵母エキス、
(４) 固形分当たり0.6％以上のコハク酸を含有してなる(１)又は(２)記載の酵母エキス
に関するものである。
That is, the present invention
(1) Yeast extract digested or decomposed with yeast is permeated through a filtration membrane having a 1 micrometer aperture, and the permeation part is subjected to gel filtration. By the absorptiometry at 220 nm in the fractionated effluent. In the detected peptides, the yeast extract characterized in that the ratio of those having a molecular weight of 10,000 or more is 10% or more with respect to the total amount of all detected peptides,
(2) Yeast extract digested or decomposed with yeast is permeated through a filtration membrane having a 1 micrometer aperture, and the permeation part is subjected to gel filtration. By the absorptiometry at 220 nm in the fractionated effluent. In the detected peptides, the yeast extract according to (1), wherein the ratio of those having a molecular weight of 2000 or less accounts for 55% or more of the total amount of the detected peptides,
(3) The yeast extract according to (1) or (2), comprising sodium glutamate at 10% or more per solid content,
(4) The present invention relates to the yeast extract according to (1) or (2), comprising 0.6% or more of succinic acid per solid content.
以下、本発明を詳細に説明する。
本発明における酵母エキスは、酵母を消化、或いは分解した酵母エキスであり、１マイクロメーターの口径を有する濾過膜を透過させた場合、その透過部において、分子量10000以上のペプタイド類画分が、ペプタイド類の総量に対し、１０％以上となる酵母エキスであればよい。当該酵母エキスは、その製法や酵母の種類、由来により何ら限定されるものではないが、たとえば、通常の培養にて得た酵母菌体を集菌洗浄後適量の水に酵母を懸濁し自己消化または酵母の細胞壁溶解酵素を用いてエキス分の抽出を行った後エンド型プロテアーゼに対しエキソ型プロテアーゼを多く含むプロテアーゼを添加作用させてタンパク質を分解させ、常法により液状、ペースト化、または粉末化することによって得ることができる。また、細胞中にグルタミン酸またはコハク酸を高蓄積する酵母菌株を用いてもよい。
Hereinafter, the present invention will be described in detail.
The yeast extract according to the present invention is a yeast extract obtained by digesting or degrading yeast. When the permeation part is permeated through a filtration membrane having a diameter of 1 micrometer, a peptide fraction having a molecular weight of 10,000 or more is obtained in the permeation part. What is necessary is just a yeast extract which will be 10% or more with respect to the total amount of a kind. The yeast extract is not limited in any way depending on its production method, yeast type, and origin, but for example, yeast cells obtained by normal culture are collected and washed, suspended in a suitable amount of water, and self-digested. Alternatively, extract the extract using yeast cell wall lytic enzyme, then add protease containing a large amount of exo-type protease to endo-type protease to degrade the protein, and make liquid, paste, or powder by conventional methods Can be obtained. Moreover, you may use the yeast strain which accumulates glutamic acid or succinic acid highly in a cell.
こうして得られた酵母エキスには、1マイクロメーター透過画分において独特のアミノ酸、たんぱく質、ペプタイド等の分子量分布を構成する（以後ペプチドパターンと呼ぶ）。 The yeast extract thus obtained has a unique molecular weight distribution of amino acids, proteins, peptides, etc. in the 1 micrometer permeation fraction (hereinafter referred to as a peptide pattern).
ペプチドパターンの構成を測定する手段としては、分子量の分画操作を連続的に行えるゲル濾過法が一般的であり、このような手段を用いて分画し、220nmにおける吸光度を測定することによって検出する。 As a means of measuring the composition of the peptide pattern, the gel filtration method, which can continuously perform molecular weight fractionation, is generally used, and fractionation is performed using such means, and detection is performed by measuring the absorbance at 220 nm. To do.
ゲル濾過用の担体として、ペプタイド分画用カラムSUPERDEX PEPTIDE HR 10/20（Pharmacia Biotech社製）を用いた以下に示す方法にて分析を行った。すなわち、酵母エキスを0.25MNaClを含有する0.02Mリン酸水素二ナトリウムーリン酸二水素ナトリウム緩衝液に窒素含量が約0.05%となるように溶解し１マイクロメーターの濾過膜で濾過した試料についてペプタイド分画用カラムSUPERDEX PEPTIDE HR 10/20（Pharmacia Biotech社製）を使用してゲル濾過を行い220nm吸光度を測定することで分子量分画の構成比率を測定した。 Analysis was carried out by the following method using a peptide fractionation column SUPERDEX PEPTIDE HR 10/20 (Pharmacia Biotech) as a carrier for gel filtration. In other words, the yeast extract was dissolved in 0.02M disodium hydrogen phosphate-sodium dihydrogen phosphate buffer containing 0.25M NaCl to a nitrogen content of about 0.05%, and the sample was filtered through a 1 micrometer filter membrane. The fractionation column SUPERDEX PEPTIDE HR 10/20 (manufactured by Pharmacia Biotech) was used for gel filtration, and the 220 nm absorbance was measured to determine the composition ratio of the molecular weight fraction.
本発明の酵母エキスは、だし類、特に、魚介、畜肉を主原料とするだしに添加することにより、だし独特の厚み、複雑味のみならず、全体のだし呈味をバランスよく強化し、さらに旨味の部分においても適正に強化する。だし様の厚み、複雑味を強化できる理由については、当該酵母エキスが、チキンブイヨン、ビーフブイヨン、鰹節抽出だしの平均ペプチドパターン（以後だし類平均ペプチドパターンと呼ぶ）に酷似した構成となるためと考えられる。だし類平均ペプチドパターンは、分子量10000以上のペプタイド類画分の比率が10％以上、分子量2000以下の比率が５５％以上となる特徴を有する。 The yeast extract of the present invention is added to the soup stock, especially seafood and livestock meat, to enhance not only the stock thickness and complex taste but also the overall stock taste in a balanced manner. Strengthen umami as well. The reason why the thickness and complexity of the dashi is enhanced is that the yeast extract is very similar to the average peptide pattern of chicken bouillon, beef bouillon, and bonito extract (hereinafter referred to as the dashi class average peptide pattern). Conceivable. The soy stock average peptide pattern is characterized in that the ratio of peptide fractions having a molecular weight of 10,000 or more is 10% or more and the ratio of molecular weights of 2000 or less is 55% or more.
つまり、本発明の酵母エキスのペプチドパターンはだし類平均ペプチドパターンと類似する。結果として、当該酵母エキスは、これらだしとの相性がよく、味質としてだしになじみ、かつ、それぞれのだし呈味の内、特に、厚み、複雑味について有意に既存の酵母エキスや他の調味料よりもバランスよくだしの味を付与することができるため、だしと共に使用された場合、だしの呈味をバランスよく強化できるということが考えられる。 That is, the peptide pattern of the yeast extract of the present invention is similar to the stock average peptide pattern. As a result, the yeast extract has good compatibility with these soup stocks, is familiar with the soup stock, and, among each soup taste, especially the thickness and complex taste, the existing yeast extract and other seasonings are significantly different. Since the taste of the dashi stock can be imparted with a better balance than the ingredients, it can be considered that the taste of the dashi stock can be enhanced in a balanced manner when used with the dashi stock.
さらに、当該酵母エキスの製造過程において、グルタミン酸ソーダ（以下MSG）やコハク酸が生成されることがある。MSGが酵母エキス製品の固形分当たり10％以上含有される場合、または、同様にコハク酸が0.6％以上含有されている場合においては、際立った旨味のみを強調することもなく、雑味、エグ味をまとめ、だし本来の好ましい呈味部分のみをさらに高めることができる。これは、複雑味、厚みに関する、特にペプチドパターンにおいて１００００以上の画分がもたらす影響で、これだけの旨味物質を含有していてもそれが突出して感じられることもない。 Furthermore, in the process of producing the yeast extract, sodium glutamate (hereinafter referred to as MSG) and succinic acid may be produced. When MSG is contained at 10% or more of the solid content of the yeast extract product, or when succinic acid is contained at 0.6% or more in the same manner, the miscellaneous taste, egg The taste can be summarized and only the original preferred taste portion can be further enhanced. This is an effect of more than 10,000 fractions on the complex taste and thickness, particularly in the peptide pattern, and even if it contains such an umami substance, it does not feel prominently.
ところで、口径１マイクロメーターを透過できない部分は、多くの場合、単純に濁りとして扱われる。この部分が酵母エキス中に混入されている場合、ざらつき感がある等官能上好ましくない。 By the way, in many cases, the part which cannot permeate | transmit a 1 micrometer aperture is simply treated as turbidity. When this part is mixed in the yeast extract, it is not preferable in terms of functionality, such as a rough feeling.
本発明によって、だし本来のもつ厚みや複雑味のみならず、全体のだし呈味をバランスよく強化し、さらに旨味の部分においても適正に強化することを可能にする酵母エキスを提供することができる。 According to the present invention, it is possible to provide a yeast extract that enhances not only the thickness and complex taste of dashi but also the whole dashi taste in a well-balanced manner and can be properly enhanced even in the umami portion. .
次に実施例によって本発明をさらに詳細に説明するが、本発明は、これらによって何ら限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention further in detail, this invention is not limited at all by these.
パン酵母サッカロミセス・セレビシエ（Saccharomyces cerevisiae）３−２−C―７株（工業技術院生命技術研究所委託株FERM P-14013）を300Ｌジャーファーメンターを用い常法で培養し酵母菌体を固形分10％になるように水を加え懸濁し40%NaOH溶液でｐH5.7に調整した後細胞壁溶解酵素YL-15（天野エンザイム）を固形分当たり0.1％添加し、45℃でそれぞれ８時間および10時間反応させた。反応後70℃30分加熱し酵素を失活させ、40℃に冷却後ペプチダーゼR（天野エンザイム）を固形分当たり0.2％添加し40℃２時間反応させた。反応後70℃30分間加熱し酵素を失活させた後常法によりペースト状の酵母エキスを得た。 Saccharomyces cerevisiae Saccharomyces cerevisiae 3-2-C-7 strain (FERM P-14013, strain commissioned by Biotechnology Institute of Industrial Technology) After adding water and suspending to 10%, adjusting the pH to 5.7 with a 40% NaOH solution, 0.1% of cell wall lytic enzyme YL-15 (Amano Enzyme) was added per solid content, and at 45 ° C for 8 hours and 10 hours, respectively. Reacted for hours. After the reaction, the enzyme was inactivated by heating at 70 ° C. for 30 minutes, and after cooling to 40 ° C., 0.2% of peptidase R (Amano Enzyme) was added per solid content and reacted at 40 ° C. for 2 hours. After the reaction, the enzyme was inactivated by heating at 70 ° C. for 30 minutes, and then a paste-like yeast extract was obtained by a conventional method.
得られた酵母エキスを0.25MNaClを含有する0.02Mリン酸水素二ナトリウムーリン酸二水素ナトリウム緩衝液に窒素含量が約0.05%となるように溶解し１マイクロメーターの濾過膜で濾過した試料についてペプタイド分画用カラムSUPERDEX PEPTIDE HR 10/20（Pharmacia Biotech社製）を使用してゲル濾過を行い220nm吸光度を測定し、その面積比より分子量分画の構成比率を測定した。 About a sample obtained by dissolving the obtained yeast extract in 0.02M disodium hydrogen phosphate-sodium dihydrogen phosphate buffer containing 0.25M NaCl to a nitrogen content of about 0.05% and filtering through a 1 micrometer filter membrane Gel filtration was performed using a peptide fractionation column SUPERDEX PEPTIDE HR 10/20 (Pharmacia Biotech), and the absorbance at 220 nm was measured. The composition ratio of the molecular weight fraction was determined from the area ratio.
得られた酵母エキスの分子量分画パターンを表１にした。反応時間８時間および10時間の本エキスそれぞれにおける分子量10000以上ペプタイドの比率は14.9%および10.2％であり分子量2000以下のアミノ酸、ペプタイドは73.9%および79.0％であった。
表１に分子量分画構成比率について市販されている酵母エキス分析値と比較した。
The molecular weight fraction pattern of the obtained yeast extract is shown in Table 1. The ratios of peptides with a molecular weight of 10,000 or more in this extract with a reaction time of 8 hours and 10 hours were 14.9% and 10.2%, respectively, and amino acids and peptides with a molecular weight of 2000 or less were 73.9% and 79.0%.
Table 1 compares the molecular weight fraction composition ratios with commercially available yeast extract analysis values.
また、各酵母エキスを鰹だし汁に対し０．５％添加し官能試験を行いだしの呈味効果を表２に示した。
だし呈味エンハンス効果は分子量10000以上の分画が多いほど大きく、14.9%である本発明酵母エキス(反応８時間)の効果はきわめて大きかった。また、その効果を奏するためには表１から明らかなように、分子量１００００以上の分画が１０％以上必要であることが分かる。 However, the taste enhancement effect was greater as the fraction with a molecular weight of 10,000 or more was increased, and the effect of the yeast extract of the present invention (reaction 8 hours) having 14.9% was extremely great. Moreover, in order to show | play the effect, it turns out that 10% or more of a fraction with a molecular weight of 10000 or more is required so that Table 1 may show.
パン酵母サッカロミセス・セレビシエ（Saccharomyces cerevisiae）HG-1株（３−２−C―７株の変異株、グルタミン酸高生成株）を300Ｌジャーファーメンターを用い常法で培養し酵母菌体を固形分10％になるように水を加え懸濁し40%NaOH溶液でｐH5.7に調整した後細胞壁溶解酵素YL-15（天野エンザイム）を固形分当たり0.1％添加し、45℃８時間反応させた。反応後70℃30分加熱し酵素を失活させ、40℃に冷却後ペプチダーゼR（天野エンザイム）を固形分当たり0.2％添加し40℃2時間反応させた。反応後70℃30分間加熱し酵素を失活させた後70℃30分加熱して常法によりペースト状の酵母エキスを得た。 Bacillus yeast Saccharomyces cerevisiae HG-1 strain (3-2-C-7 mutant, high glutamate production strain) is cultured in a conventional manner using a 300 L jar fermenter, and the yeast cells are solids 10 Water was added to a concentration of 50%, adjusted to pH 5.7 with a 40% NaOH solution, cell wall lytic enzyme YL-15 (Amano Enzyme) was added at 0.1% per solid content, and the mixture was reacted at 45 ° C. for 8 hours. After the reaction, the enzyme was inactivated by heating at 70 ° C. for 30 minutes, and after cooling to 40 ° C., 0.2% of peptidase R (Amano Enzyme) was added per solid content and reacted at 40 ° C. for 2 hours. After the reaction, the enzyme was inactivated by heating at 70 ° C. for 30 minutes, and then heated at 70 ° C. for 30 minutes to obtain a pasty yeast extract by a conventional method.
グルタミン酸を高生成する株ＡＧ−１株は以下の方法で取得した。
パン酵母サッカロミセス・セレビシエ３−２−Ｃ−７株の１０５−１０６懸濁液１０ｍｌをシャーレに入れスターラーで攪拌しながら紫外線（１５Ｗ紫外線ランプ、距離３０ｃｍ）を６０秒間照射した。紫外線照射処理酵母懸濁液を適宜希釈しＹＰＤ寒天培地プレートに蒔き３０℃２日間培養しコロニーを形成させた後ピルビン酸を炭素源とするＹＰＰ寒天培地プレートにレプリカし３０℃２日間培養しコロニーを形成しなかった株を分離した。分離したピルビン酸非資化性株をＹＰＤ液体培地５ｍｌに１白金耳接種し３０℃、２４時間、３００ｒｐｍ振とう培養し３０００ｒｐｍ、１０分間遠心分離し菌体を得、菌体中のグルタミン酸含量を測定した。
The strain AG-1 which produces glutamic acid at a high level was obtained by the following method.
10 ml of a 10 5 -10 6 suspension of baker's yeast Saccharomyces cerevisiae 3-2-C-7 was placed in a petri dish and irradiated with ultraviolet rays (15 W ultraviolet lamp, distance 30 cm) for 60 seconds while stirring with a stirrer. Dilute the UV-irradiated yeast suspension as appropriate, seed it on a YPD agar plate and incubate at 30 ° C for 2 days to form a colony, then replicate it on a YPP agar plate containing pyruvic acid as a carbon source and incubate at 30 ° C for 2 days. Strains that did not form were isolated. The isolated pyruvate non-assimilable strain is inoculated with 1 platinum ear in 5 ml of YPD liquid medium, cultured at 30 ° C. for 24 hours with shaking at 300 rpm, and centrifuged at 3000 rpm for 10 minutes to obtain bacterial cells. The glutamic acid content in the bacterial cells is determined. It was measured.
ＹＰＤ寒天培地 ＹＰＰ寒天培地
イーストエキス 0.5% イーストエキス 0.5%
ペプトン 2.0% ペプトン 2.0%
グルコース 4.0% ピルビン酸 1.0%
燐酸一カリウム 0.5% 燐酸一カリウム 0.5%
硫酸マグネシウム 2.0% 硫酸マグネシウム 2.0%
寒天 2.0% 寒天 2.0%
ＹＰＤ液体培地
イーストエキス 0.5%
ペプトン 2.0%
グルコース 4.0%
燐酸一カリウム 0.5%
硫酸マグネシウム 2.0%
YPD agar YPP agar
Yeast extract 0.5% Yeast extract 0.5%
Peptone 2.0% Peptone 2.0%
Glucose 4.0% Pyruvate 1.0%
Monopotassium phosphate 0.5% Monopotassium phosphate 0.5%
Magnesium sulfate 2.0% Magnesium sulfate 2.0%
Agar 2.0% Agar 2.0%
YPD liquid medium
Yeast extract 0.5%
Peptone 2.0%
Glucose 4.0%
Monopotassium phosphate 0.5%
Magnesium sulfate 2.0%
グルタミン酸含量測定法は以下の通りである。
菌体に水２ｍｌを添加し７０℃、３０分間加熱後再度遠心分離し遠心上清１ｍｌを０．４５マイクロのフィルターで濾過し測定用試料溶液とし日立Ｌ−８５００アミノ酸アナライザーを用いて分析した。定量したグルタミン酸量からMSGとしての量を算出した。
親株（３−２−Ｃ−７株）と比較し顕著にMSG含量の高いＨＧ−１株を選抜した。
実施例１の酵母エキスと比較し表３に示した。また、５％の牛肉加熱抽出液に対し０．５％添加し呈味強化効果官能試験比較結果を表４に示した。
The method for measuring glutamic acid content is as follows.
2 ml of water was added to the cells, heated at 70 ° C. for 30 minutes, and then centrifuged again. 1 ml of the supernatant was filtered with a 0.45 micron filter and analyzed using a Hitachi L-8500 amino acid analyzer. The amount as MSG was calculated from the quantified amount of glutamic acid.
The HG-1 strain having a significantly higher MSG content than the parent strain (3-2-C-7 strain) was selected.
Table 3 shows a comparison with the yeast extract of Example 1. Table 4 shows the results of sensory test comparison of the taste enhancing effect by adding 0.5% to 5% beef heat extract.
そこで、実施例１で得た酵母エキスに試薬グルタミン酸ナトリウム（和光純薬製）を添加しだし呈味強化効果について官能評価を行った。
官能評価に供した酵母エキスのMSG含有量と呈味強化効果を表５に示した。
Therefore, a reagent sodium glutamate (manufactured by Wako Pure Chemical Industries, Ltd.) was added to the yeast extract obtained in Example 1, and sensory evaluation was performed for the taste enhancing effect.
Table 5 shows the MSG content and the taste enhancing effect of the yeast extract subjected to sensory evaluation.
パン酵母サッカロミセス・セレビシエ（Saccharomyces cerevisiae）３−２−C―７株を３００Ｌジャーファーメンターを用い常法で培養し酵母菌体を固形分１０％になるように水を加え懸濁し40%NaOH溶液でｐH５．７に調整した後細胞壁溶解酵素YL-15（天野エンザイム）を固形分当たり０．１％添加し、４５℃８時間反応させた。反応後70℃30分加熱し酵素を失活させ、45℃に冷却後エキソ型プロテアーゼ活性の弱いニュートラーゼF3G（天野エンザイム）を固形分当たり０．２％添加し45℃１時間および２時間反応させた。反応後70℃３０分間加熱し酵素を失活させた後常法によりペースト状の酵母エキスを得た。
得られた酵母エキスの分子量分画構成率を実施例１の酵母エキスと比較し表６に示した。また、鰹だし呈味強化効果官能試験比較結果を表７に示した。
Baker's yeast Saccharomyces cerevisiae strain 3-2-C-7 is cultured in a conventional manner using a 300L jar fermenter, and the yeast cells are suspended in water to a solid content of 10%. A 40% NaOH solution After adjusting the pH to 5.7, cell wall lytic enzyme YL-15 (Amano Enzyme) was added at 0.1% per solid content and reacted at 45 ° C. for 8 hours. After the reaction, heat at 70 ° C for 30 minutes to inactivate the enzyme, cool to 45 ° C, add 0.2% Neutase F3G (Amano Enzyme) with weak exo-protease activity, and react at 45 ° C for 1 hour and 2 hours I let you. After the reaction, the mixture was heated at 70 ° C. for 30 minutes to deactivate the enzyme, and then a pasty yeast extract was obtained by a conventional method.
The composition ratio of the molecular weight fraction of the obtained yeast extract was compared with that of Example 1 and shown in Table 6. In addition, Table 7 shows the comparison results of the soup stock taste enhancing effect sensory test.
パン酵母サッカロミセス・セレビシエ（Saccharomyces cerevisiae)KY-2株（３−２−C―７株の変異株、コハク酸高生成株）を３００Ｌジャーファーメンターを用い常法で培養し酵母菌体を固形分１０％になるように水を加え懸濁し40%NaOH溶液でｐH５．７に調整した後細胞壁溶解酵素YL-15（天野エンザイム）を固形分当たり０．１％添加し、４５℃８時間反応させた。反応後70℃30分加熱し酵素を失活させ、40℃に冷却後ペプチダーゼR（天野エンザイム）を固形分当たり０．１％添加し40℃１時間反応させた。反応後70℃３０分間加熱し酵素を失活させた後常法によりペースト状の酵母エキスを得た。 Saccharomyces cerevisiae KY-2 strain (3-2-C-7 mutant, highly succinic acid-producing strain) is cultured in a conventional manner using a 300L jar fermenter, and the yeast cells are solidified. After adding water to 10% and suspending it, adjusting the pH to 5.7 with 40% NaOH solution, 0.1% of cell wall lytic enzyme YL-15 (Amano Enzyme) was added per solid content and reacted at 45 ° C. for 8 hours. It was. After the reaction, the enzyme was inactivated by heating at 70 ° C. for 30 minutes. After cooling to 40 ° C., peptidase R (Amano Enzyme) was added at 0.1% per solid and reacted at 40 ° C. for 1 hour. After the reaction, the enzyme was deactivated by heating at 70 ° C. for 30 minutes, and then a paste-like yeast extract was obtained by a conventional method.
コハク酸を高生成する株ＫＹ−２株は以下の方法で取得した。
パン酵母サッカロミセス・セレビシエ３−２−Ｃ−７株の１０５−１０６懸濁液１０ｍｌをシャーレに入れスターラーで攪拌しながら紫外線（紫外線ランプ、距離５０ｃｍ）を６０秒間照射した。紫外線照射処理酵母懸濁液を適宜希釈しＹＰＤ培地プレートに蒔き３０℃２日間培養しコロニーを形成させた後ピルビン酸を炭素源とするＹＰＰ培地プレートにレプリカし３０℃２日間培養しコロニーを形成しなかった株を分離した。分離したピルビン酸非資化性株をＹＰＤ液体培地５ｍｌに１白金耳接種し３０℃、１日振とう培養（３００ｒｐｍ）し３０００ｒｐｍ、１０分間遠心分離し菌体を得、菌体中のコハク酸含量を測定した。
The strain KY-2 which produces succinic acid at a high level was obtained by the following method.
10 ml of a 105-106 suspension of baker's yeast Saccharomyces cerevisiae 3-2-C-7 was placed in a petri dish and irradiated with ultraviolet rays (ultraviolet lamp, distance 50 cm) for 60 seconds while stirring with a stirrer. Ultraviolet irradiation treated yeast suspension is diluted appropriately and seeded on a YPD medium plate and cultured at 30 ° C for 2 days to form colonies, then replicated on a YPP medium plate using pyruvic acid as a carbon source and cultured at 30 ° C for 2 days to form colonies The strain that did not do was isolated. The isolated pyruvate non-assimilable strain is inoculated with 1 platinum loop in 5 ml of YPD liquid medium, cultured at 30 ° C. for 1 day with shaking (300 rpm), centrifuged at 3000 rpm for 10 minutes to obtain bacterial cells, and succinic acid in the bacterial cells The content was measured.
コハク酸含量測定法は以下の通り。
菌体に水２ｍｌを添加し７０℃、３０分間加熱後再度遠心分離し遠心上清１ｍｌを０．４５マイクロのフィルターで濾過し測定用試料溶液と高速液体クロマトグラフィー（島津製作所製ＤＧＵ１４Ａ型）を用い分析を行った。
The succinic acid content measurement method is as follows.
Add 2 ml of water to the cells, heat at 70 ° C. for 30 minutes, then centrifuge again, filter 1 ml of the supernatant with a 0.45 micron filter, and use the sample solution for measurement and high performance liquid chromatography (DGU14A, manufactured by Shimadzu Corporation). Analysis was performed.
型式 ＤＧＵ１４Ａ
カラム ＳＨＯＤＥＸ ＲＳｐａｋ ＫＣ−８１１
ガードカラム ＳＨＯＤＥＸ ＲＳｐａｋ ＫＣ−Ｇ
カラム温度 ４０℃
溶離液 ３ｍＭ過塩素酸 １．０ｍｌ／１ｍｉｎ
反応液 １／１０希釈ＳＴ３Ｒ ０．５ｍｌ／１ｍｉｎ
検出 ＵＶ ４３０ｎｍ
Model DGU14A
Column SHODEX RSpak KC-811
Guard column SHODEX RSpak KC-G
Column temperature 40 ° C
Eluent 3mM perchloric acid 1.0ml / 1min
Reaction solution 1/10 dilution ST3R 0.5ml / 1min
Detection UV 430nm
得られた酵母エキスの分子量分画構成率を実施例１の酵母エキスと比較し表８に示した。また、鰹だし呈味強化効果官能試験比較結果を表９に示した。 The molecular weight fraction composition of the obtained yeast extract was compared with the yeast extract of Example 1 and shown in Table 8. In addition, Table 9 shows the comparison results of the soup stock taste enhancing effect sensory test.
そこで、実施例１で得た酵母エキスにコハク酸（和光純薬製）を添加し鰹だし呈味強化効果について官能評価を行った。
官能評価に供した酵母エキス中のコハク酸含有量と呈味強化効果を表１０に示した。
Thus, succinic acid (manufactured by Wako Pure Chemical Industries, Ltd.) was added to the yeast extract obtained in Example 1, and sensory evaluation was performed for the taste-enhancing taste enhancing effect.
Table 10 shows the succinic acid content and the taste enhancing effect in the yeast extract subjected to sensory evaluation.
が増強される。
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| JP2003338326A JP4398213B2 (en) | 2003-09-29 | 2003-09-29 | Yeast extract to enhance the taste of dashi |
| CNB2004100544401A CN100381076C (en) | 2003-09-29 | 2004-07-22 | Barm extract for enhancing soup stock flavor |
| HK05107245.3A HK1074976B (en) | 2003-09-29 | 2005-08-22 | Yeast extract that enhances soup stock flavor |
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| WO2016175235A1 (en) * | 2015-04-28 | 2016-11-03 | テーブルマーク株式会社 | Method for producing yeast extract, yeast extract obtained thereby, seasoning composition and food |
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| JP2007222078A (en) * | 2006-02-23 | 2007-09-06 | Sanei Gen Ffi Inc | Purification method of yeast extract |
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| CN103181532B (en) * | 2011-12-30 | 2014-10-01 | 安琪酵母股份有限公司 | Soup-stock flavoring and preparation method thereof |
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| JPS57125674A (en) * | 1981-01-28 | 1982-08-05 | Kikkoman Corp | Preparation of flavor and food or beverage with good flavor |
| CN1606932A (en) * | 2003-10-14 | 2005-04-20 | 兰敬墨 | Preparation of health nutritious beverage for fat reduction using yeast |
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| WO2016175235A1 (en) * | 2015-04-28 | 2016-11-03 | テーブルマーク株式会社 | Method for producing yeast extract, yeast extract obtained thereby, seasoning composition and food |
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| US20190045820A1 (en) * | 2015-04-28 | 2019-02-14 | Tablemark Co., Ltd. | Method for producing yeast extract, yeast extract obtained thereby, seasoning composition, and food |
| AU2016253885B2 (en) * | 2015-04-28 | 2020-10-08 | Tablemark Co., Ltd. | Method for producing yeast extract, yeast extract obtained thereby, seasoning composition, and food |
| US10827771B2 (en) * | 2015-04-28 | 2020-11-10 | Tablemark Co., Ltd. | Method for producing yeast extract, yeast extract obtained thereby, seasoning composition, and food |
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| JP7086157B2 (en) | 2015-04-28 | 2022-06-17 | テーブルマーク株式会社 | Method for producing yeast extract, yeast extract obtained thereby, seasoning composition and food |
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| JP2005102549A (en) | 2005-04-21 |
| CN1602738A (en) | 2005-04-06 |
| CN100381076C (en) | 2008-04-16 |
| HK1074976A1 (en) | 2005-12-02 |
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