JP6270726B2 - Method for producing iron extract with high iron content and method for producing food - Google Patents

Description

  The present invention relates to an iron-rich yeast extract, a method for producing the same, and a food containing the iron-rich yeast extract.

  Iron is a component of hemoglobin and various enzymes, and it is known that deficiency causes anemia, motor function, cognitive function, and the like. Moreover, the influence which the loss by menstrual blood and the increase in the demand during pregnancy have on a required amount is large (refer nonpatent literature 1). Therefore, it is possible to efficiently ingest or absorb iron in the living body, improve anemia, motor function, and cognitive decline due to iron deficiency, and develop a material that can be used safely in foods, etc. is necessary.

Yeast has been used as a food material by humans for a long time. For example, a technique for containing iron in a high concentration in the bacterial body has been proposed (for example, see Patent Document 1). Therefore, it is thought that the yeast or its extract in which iron is taken up into the microbial cells can be used as a safe food material reinforced with iron.
However, in the conventional iron-containing yeast, although it can be used as a food material, further reduction of non-food-like odors such as metal odor and unpleasant odor, and non-food-like tastes such as metallic taste, nasty taste and gummy taste is required. It has been. Moreover, since conventional iron-containing yeast is not soluble in water, there is a problem that dust or precipitation occurs when added to foods, and it cannot be used particularly as a soft drink.

Moreover, in order to obtain an extract from mineral-containing yeasts such as iron, (1) hot water extraction method, (2) autolysis method, and (3) enzymatic decomposition method have been proposed (for example, Non-Patent Document 2). reference).
However, the methods (1) to (3) have a problem that the mineral recovery rate (extraction rate) is low. Furthermore, in the methods (2) and (3), a yeast odor and an extract taste peculiar to the yeast extract remain. In the method (3), the cost is high, and the enzyme used is contained in the extract. There was a problem of remaining.

  Therefore, it contains a high concentration of iron derived from natural products, has excellent solubility in water, has a sufficiently reduced non-food-like odor and non-food-like taste, and does not impair the appearance when added to foods, etc. In addition, there is a strong demand for the rapid development of a high iron-containing yeast extract that does not impair the flavor and the like of the added food, a method for producing the same, and a food containing the high iron-containing yeast extract.

“Japanese food intake standards 2010 edition” Ministry of Health, Labor and Welfare “Japanese food intake standards” study report, Daiichi Publishing Co., Ltd., p. 218-p. 226, XLVIII (2010) Hiroshi Sugimoto "Transition of Yeast Extract Production Method (I) -From the Trend of Domestic Patent Applications-" New Food Industry 1994, Vol. 36, no. 10, p. 41-48

JP-A-8-332083

  An object of the present invention is to meet such demands, overcome the current situation, solve the above-described problems, and achieve the following objects. That is, the present invention contains a natural product-derived iron at a high concentration, has excellent solubility in water, has a sufficiently reduced non-food-like odor and non-food-like taste, and is added to foods and the like. An object of the present invention is to provide an iron-rich yeast extract that does not impair the appearance and does not impair the flavor of the added food, a method for producing the same, and a food containing the iron-rich yeast extract.

Means for solving the problems are as follows. That is,
<1> including an extraction step of suspending a yeast containing iron in a solution containing at least one of carboxylic acid and carboxylate, and separating a solid component and a liquid component of the obtained suspension. This is a method for producing a high iron content yeast extract.
<2> The method for producing an iron-rich yeast extract according to <1>, wherein the carboxylic acid is a monovalent to trivalent carboxylic acid, and the carboxylate is a monovalent to trivalent carboxylate. .
<3> In the method for producing an iron-rich yeast extract according to any one of <1> to <2>, wherein the carboxylic acid is a trivalent carboxylic acid and the carboxylate is a trivalent carboxylate. is there.
<4> The method for producing an iron-rich yeast extract according to any one of <1> to <3>, wherein the carboxylic acid is citric acid and the carboxylate is trisodium citrate.
<5> The method for producing an iron-rich yeast extract according to any one of <1> to <4>, wherein the temperature of the suspension in the extraction step is 30 ° C to 100 ° C.
<6> The method for producing an iron-rich yeast extract according to any one of <1> to <5>, wherein the pH of the suspension in the extraction step is 4.0 to 9.5.
<7> The iron content according to any one of <1> to <6>, wherein the total amount of the carboxylic acid and the carboxylate salt is 2.0 mol to 17.0 mol with respect to 1 mol of iron in the yeast. It is a manufacturing method of a containing yeast extract.
<8> The above <1> including a hydrothermal treatment step of suspending yeast in hot water at 60 ° C. to 120 ° C. and separating a solid component and a liquid component of the obtained suspension before the extraction step. To <7>, the method for producing a high iron-containing yeast extract.
<9> The method for producing a high iron-containing yeast extract according to <8>, wherein a phosphate is added to the hot water in the hot water treatment step.
<10> An iron-rich yeast extract containing 0.2% by mass or more of iron derived from yeast cells, and the turbidity when 1 g of the iron-rich yeast extract is dissolved or dispersed in 100 mL of water, It is an iron-rich yeast extract characterized by having an absorbance (OD 660) at a wavelength of 660 nm of 0.1 or less.
<11> The iron-rich yeast extract according to <10>, which is produced by the production method according to any one of <1> to <9>.
<12> The yeast-rich yeast extract according to any one of <10> to <11>, wherein the yeast is an edible yeast.
<13> The iron-rich yeast extract according to <12>, wherein the edible yeast is at least one selected from baker's yeast, beer yeast, wine yeast, sake yeast, and miso soy yeast.
<14> The iron-rich yeast extract according to <12>, wherein the edible yeast is Saccharomyces cerevisiae .
<15> The iron-rich yeast extract according to any one of <10> to <14>, which is used by being added to food.
<16> The iron-rich yeast extract according to <15>, wherein the food is any of a liquid food and a soft drink.
<17> A food comprising the iron-rich yeast extract according to any one of <10> to <16>.

  According to the present invention, the above-mentioned problems in the prior art can be solved, iron derived from a natural product is contained at a high concentration, water solubility is excellent, and non-food-like odor and non-food-like taste are sufficiently reduced. And a high iron-containing yeast extract that does not impair the appearance when added to foods and the like, and does not impair the flavor or the like of the added food, and a method for producing the same, and a food containing the iron-rich yeast extract Can be provided.

FIG. 1 is a graph showing the iron extraction rate of pure water, sodium chloride, and each carboxylate salt in Test Example 1. FIG. 2 is a graph showing the iron extraction rate of each carboxylate salt in Test Example 2. FIG. 3 is a graph showing the influence of the temperature of the suspension on the iron extraction rate in Test Example 3. FIG. 4 is a graph showing the effect of the pH of the suspension on the iron extraction rate in Test Example 4. FIG. 5 is a graph showing the relationship between the concentration of trisodium citrate aqueous solution and the iron extraction rate in Test Example 5. FIG. 6A is an example of a photograph showing the solubility of iron-rich yeast extract powder and mineral yeast Fe that are one embodiment of the present invention in Test Example 6 in water. FIG. 6B is a photograph after the aqueous solution of FIG. 6A is centrifuged at 3,000 rpm for 5 minutes. FIG. 6C is an example of a photograph showing the solubility of the iron-rich yeast extract powder that is one embodiment of the present invention in Test Example 6 and the mineral yeast Fe in an apple juice solution. FIG. 6D is a photograph after the apple juice solution of FIG. 6C is centrifuged at 3,000 rpm for 5 minutes.

(Production method of high iron content yeast extract)
The method for producing a high iron-containing yeast extract of the present invention includes an extraction step, and further includes other steps such as a hot water treatment step and a drying step as necessary.

<Extraction process>
The extraction step is a step of suspending a yeast containing iron in a solution containing at least one of a carboxylic acid and a carboxylate, and separating a solid component and a liquid component of the obtained suspension. By the extraction step, a liquid component (extract) containing a high amount of iron can be obtained.

<< Yeast >>
There is no restriction | limiting in particular as long as the said yeast contains iron in a microbial cell, According to the objective, it can select suitably. As the iron content in the yeast, the higher the iron-rich yeast extract used as the iron-enriched food material, the more preferable, but the limit of iron uptake in the yeast and the iron-rich yeast extract are efficiently reduced. From the viewpoint of production, it is preferably 0.01% by mass to 5% by mass and more preferably 1% by mass to 5% by mass per dry cell mass.

Here, the iron content in the yeast refers to the iron content in the yeast cells. For example, even if the cells are washed with water or the like, the iron content can be maintained high even after washing. preferable. Even if such a yeast is washed, the iron is not removed and remains in the microbial cells, so that it is iron derived from the microbial cells and is highly safe and reduces the odor and taste peculiar to yeast. When the hot water treatment (washing) is performed, the flavor and the like of the added food are not impaired, and the iron is contained in a high concentration, so that it is suitable as a food material.
In addition, the iron content in the said yeast can be measured by a well-known method, for example, can be measured by an atomic absorption method and ICP emission spectroscopic analysis.

The yeast containing iron may be prepared by adding iron to the culture medium and culturing the yeast so that the yeast is incorporated with iron, or a solution containing 2,000 ppm by mass or more of iron. Among them, the yeast may be prepared by slowly stirring and / or shaking in a suspended state (for example, see JP-A-8-332083), or a commercially available product may be used. As said commercial item, mineral yeast Fe (made by Oriental Yeast Co., Ltd.) etc. are mentioned, for example. There is no restriction | limiting in particular as the quantity of iron added to the said culture solution, Although it can select suitably according to the objective, Iron utilization rate (iron intracellular uptake rate) and sugar yield (growth rate) It is preferable to achieve both at a good level.
The type of iron to be added, the type of medium, the culture conditions, etc. are not particularly limited and can be appropriately selected depending on the purpose.

  Moreover, there is no restriction | limiting in particular as an aspect of the yeast containing the said iron, According to the objective, it can select suitably, For example, the aspect of a wet cell body, the aspect of a powder, etc. are mentioned.

  The yeast may further contain other mineral components in addition to iron, and the mineral components are not particularly limited and can be appropriately selected according to the purpose. For example, manganese, copper, magnesium , Zinc and the like. These mineral components may be contained singly or in combination of two or more in yeast, and the concentration contained is different according to the purpose and is generally defined. In general, a high concentration is preferred.

The yeast is particularly preferably an edible yeast when the extract is used as a food material.
There is no restriction | limiting in particular as said edible yeast, It can select from well-known things, For example, baker's yeast, beer yeast, wine yeast, sake yeast, miso soy sauce yeast, etc. are mentioned. Among these, baker's yeast is particularly preferable.

The strain of the edible yeast is not particularly limited and may be appropriately selected depending on the purpose, for example, Saccharomyces (Saccharomyces) genus Torulopsis (Torulopsis) genus Mikotorura (Mycotorula) genus Torulaspora (Torulaspora) genus, Candida (Candida) genus Rhodotorula (Rhodotorula) genus Pichia (Pichia) sp, and the like.

Specific examples of strains of the edible yeast, Saccharomyces cerevisiae, Saccharomyces carlsbergensis, Saccharomyces uvarum, Saccharomyces rouxii, Torulopsis utilis, Torulopsis candida, Mycotorula japonica, Mycotorula lipolytica, Torulaspora delbrueckii, Torulaspora fermentati, Candida sake, Candida tropicalis, Candida utilis, Hansenula anomala , Hansenula suaveolens , Sacchar omycopsis fibrigera , Saccharomyces lipolytica , Rhodotorula rubra , Pichia farinosa and the like.
Among these, Saccharomyces cerevisiae and Saccharomyces carlsbergensis are preferable, and Saccharomyces cerevisiae is particularly preferable.

<< carboxylic acid and carboxylate salt >>
There is no restriction | limiting in particular as said carboxylic acid, Although it can select suitably according to the objective, From a viewpoint of the extraction rate (iron elution rate) of iron, monovalent to trivalent carboxylic acid is preferable and trivalent. Carboxylic acid is more preferred.

Examples of the monovalent carboxylic acid include formic acid, acetic acid, propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pyruvic acid, and gluconic acid.
Examples of the divalent carboxylic acid include oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, fumaric acid, maleic acid, tartaric acid, oxaloacetic acid, α-ketoglutaric acid, and the like.
Examples of the trivalent carboxylic acid include citric acid, isocitric acid, aconitic acid, and oxalosuccinic acid.
Among these, from the viewpoint of food addition and iron extraction rate, acetic acid, gluconic acid, tartaric acid, succinic acid, and citric acid are preferable, and citric acid is more preferable.
The said carboxylic acid may be used individually by 1 type, and may use 2 or more types together.

There is no restriction | limiting in particular as said carboxylate, Although it can select suitably according to the objective, From a viewpoint of the extraction rate (iron elution rate) of iron, monovalent to trivalent carboxylate is preferable and 3 Divalent carboxylates are more preferred.
Examples of these carboxylates include salts of specific examples of the above carboxylic acids.
Among these, acetate, gluconate, tartrate, succinate, and citrate are preferable and citrate is more preferable from the viewpoint of food addition and iron extraction rate. Preferable examples of the citrate include trisodium citrate.
The said carboxylate may be used individually by 1 type, and may use 2 or more types together.
There is no restriction | limiting in particular as a kind of said salt, According to the objective, it can select suitably, For example, alkali metal salts, such as sodium and potassium, alkaline earth metal salts, such as magnesium and calcium, etc. are mentioned. These may be used individually by 1 type and may use 2 or more types together.

  Either the carboxylic acid or the carboxylate may be used, or both may be used.

  The amount of the carboxylic acid or the carboxylate is not particularly limited and may be appropriately selected depending on the purpose. From the viewpoint of the extraction rate of iron, the total amount of the carboxylic acid and the carboxylate is determined in the yeast. 2.0 mol to 17.0 mol is preferable, 2.0 mol to 15.0 mol is more preferable, and 2.5 mol to 11.0 mol is particularly preferable with respect to 1 mol of iron.

The solvent used in the solution containing at least one of the carboxylic acid and the carboxylate (hereinafter sometimes referred to as “carboxylic acid buffer”) is not particularly limited and may be appropriately selected depending on the intended purpose. However, it is usually water, and may be a mixed solution of the water and an organic solvent such as alcohol.
The concentration of the carboxylic acid buffer is not particularly limited and may be appropriately selected depending on the intended purpose. However, from the viewpoint of the extraction rate of iron, 70 to 700 mmol / L is preferable, and 80 mmol / L L to 500 mmol / L is more preferable, and 90 mmol / L to 450 mmol / L is particularly preferable.

There is no restriction | limiting in particular as pH of the said carboxylate buffer solution, According to the objective, it can select suitably. The pH can be adjusted by changing the quantitative ratio of the carboxylic acid and the carboxylate.
There is no restriction | limiting in particular as pH of the suspension liquid in the said extraction process, Although it can select suitably according to the objective, 2.0 to 10.0 are preferable from a viewpoint of the extraction efficiency of iron, and 4.0. To 9.5 is more preferable, and 5.0 to 8.0 is particularly preferable.

  The temperature of the suspension in the extraction step is not particularly limited and may be appropriately selected according to the purpose. However, from the viewpoint of iron extraction efficiency, 30 ° C to 100 ° C is preferable, and 50 ° C to 100 ° C. Is more preferable, and 70 to 100 ° C. is particularly preferable.

  There is no restriction | limiting in particular as extraction time in the said extraction process, According to the objective, it can select suitably.

The iron extraction rate in the extraction step (hereinafter sometimes referred to as “elution rate”) is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably as high as possible and is preferably 16% or more. 25% or more is more preferable, and 60% or more is particularly preferable.
The iron extraction rate can be determined by the following equation.
Extraction rate of iron (%) = {total amount of iron in the extract (mass) / total amount of iron contained in the yeast used for extraction (mass)} × 100

<< Suspension >>
There is no restriction | limiting in particular as a method of suspending the said yeast in the solution containing at least any one of the said carboxylic acid and carboxylate, A well-known stirring method and a shaking method can be used.
In the extraction step, the suspension may be further shaken. The shaking conditions are not particularly limited and can be appropriately selected depending on the purpose.

<< Separation of solid component and liquid component >>
The method for separating the solid component and the liquid component of the suspension is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include separation by filtration and separation by centrifugation.
There is no restriction | limiting in particular as said filtration method, A well-known filtration apparatus can be selected suitably, for example, a filter press, a line filter, etc. can be used. These may be used in combination.
There is no restriction | limiting in particular as the method of the said centrifugation, A well-known centrifuge can be selected suitably and can be performed. Further, the centrifugation conditions are not particularly limited and can be appropriately selected according to the amount of the suspension. For example, when the amount of the suspension is 5 mL, it is 3,000 rpm for 5 minutes. It can be mentioned as a condition.

  Since carboxylic acid remains in the iron-rich yeast extract as a trace of extraction with the carboxylic acid buffer, whether or not extraction with the carboxylic acid buffer has been performed depends on whether the carboxylic acid in the iron-rich yeast extract has been extracted. The acid can be analyzed and discriminated. There is no restriction | limiting in particular as the method of the said analysis, For example, it can carry out by measuring the amount of carboxylic acid by HPLC (high performance liquid chromatography).

<Other processes>
The other steps are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. Examples thereof include a hydrothermal treatment step, a drying step, a concentration step, and a dilution step. . Among these, it is preferable to include a hot water treatment step.

<< Hot water treatment process >>
In the hot water treatment step, before the extraction step, the yeast containing iron is suspended in hot water at 60 ° C. to 120 ° C., and a solid component and a liquid component of the obtained suspension are separated. It is a process. By performing the hot water treatment step before the extraction step, the odor and taste peculiar to yeast (yeast odor, yeast taste) can be reduced, and the obtained iron-rich yeast extract is used for foods, etc. It is preferable at the point which does not impair the flavors of food etc. more when added.
There is no restriction | limiting in particular as the temperature of the said hot water, Although it can select suitably according to the objective, 80 to 120 degreeC is preferable at a point with a high effect of reducing yeast odor and yeast taste, and 95 to 120 degreeC. ° C is more preferred.
In addition, there is no restriction | limiting in particular as the method of suspending yeast and the method of isolate | separating the solid component and liquid component of the obtained suspension, The method similar to the extraction process mentioned above is mentioned.

In the hot water treatment step, in order to reduce the smell and taste peculiar to yeast, it is preferable to add to the hot water an extraction accelerator that promotes the extraction (removal) of the yeast odor and yeast taste. The extraction accelerator is not particularly limited as long as it does not adversely affect the iron extraction rate in the next extraction step, and can be appropriately selected according to the purpose. Examples thereof include salts other than carboxylates. Among these, phosphate is preferable in that the effect of extracting the yeast odor is high and iron is not easily extracted in the hot water process.
There is no restriction | limiting in particular as addition amount of the said extraction promoter, Although it can select suitably according to the objective, 5 mass%-50 mass% are preferable per dry yeast cell mass, and 20 mass%-50 mass. % Is more preferable.

<< Drying process, concentration process, dilution process >>
The drying step is a step of drying the iron-rich yeast extract.
There is no restriction | limiting in particular as said drying method, According to the objective, it can select suitably, For example, it can carry out using spray dryer L-8 (made by Okawara Chemical Industries Co., Ltd.). Thereby, the yeast extract solid substance (powder) which contained iron highly can be obtained, and can be used for the various uses mentioned later. In addition, when setting it as the said solid substance, you may contain excipient | fillers, such as dextrin, suitably.
The concentration step is a step of concentrating the iron-rich yeast extract, and the dilution step is a step of diluting the iron-rich yeast extract.
There is no restriction | limiting in particular as the method of the said concentration and dilution, A conventionally well-known method can be used.

(High iron content yeast extract)
The iron-rich yeast extract of the present invention is an iron-rich yeast extract containing 0.2% by mass or more of iron derived from yeast cells, and 1 g of the iron-rich yeast extract is dissolved or dispersed in 100 mL of water. The turbidity at the time of being made is 0.1 or less as an absorbance (OD660) in wavelength 660nm.
There is no restriction | limiting in particular as a manufacturing method of the said iron-rich yeast extract, Although it can select suitably according to the objective, It can manufacture suitably with the manufacturing method of the said iron-rich yeast extract of this invention. it can. That is, it is preferable to produce the yeast containing iron by extraction with a solution containing at least one of carboxylic acid and carboxylate.

<Iron content>
The iron content in the iron-rich yeast extract is preferably as large as possible from the viewpoint of using the iron-rich yeast extract as an iron-enriched food material. In the present invention, “high iron content” means containing 0.2 mass% or more of iron derived from yeast cells, preferably containing 0.5 mass% or more, and containing 0.7 mass% or more. It is more preferable.
Thus, by containing iron in high concentration, it can use suitably as oral tube feeding compositions, food materials, etc., such as a liquid food and a drink.
In addition, the said iron content can be measured by a well-known method, for example, can be measured by an atomic absorption method, ICP emission spectroscopy analysis etc.

<Turbidity>
Since the high iron content yeast extract of the present invention has high solubility in water, the transparency in the case of an aqueous solution is high, and the turbidity when 1 g of high iron content yeast extract is dissolved or dispersed in 100 mL of water, The absorbance (OD 660) at a wavelength of 660 nm is 0.1 or less, preferably 0.08 or less, and more preferably 0.05 or less. When the turbidity exceeds 0.1, dust is generated when added to foods and the like, which may cause discoloration and may impair the appearance of foods and the like. Moreover, since the solubility with respect to water is not enough and may precipitate, a problem may arise when using for the use as foodstuffs which require transparency, such as a soft drink.

The form of the iron-rich yeast extract is not particularly limited and can be appropriately selected depending on the purpose, and is a liquid (an extract such as a filtrate or a supernatant) obtained by the extraction step. Alternatively, it may be a solid such as a powder, a particle, or a sheet, or may be a semi-solid such as a gel or a slurry. However, the “iron-rich yeast extract 1 g” when measuring the turbidity is a dried solid, and the water content of the solid is 7% by mass or less. There is no restriction | limiting in particular as the drying method, The above-mentioned method can be used, The conditions etc. have no restriction | limiting in particular.
In addition, the said turbidity can measure the light absorbency (OD660) in wavelength 660nm using a spectrophotometer, As said spectrophotometer, U-2000 type (Hitachi, Ltd.) is mentioned, for example. (Manufactured by Seisakusho).

<Application>
The use of the iron-rich yeast extract of the present invention is not particularly limited and can be appropriately selected according to the purpose, but is preferably used as a food material, feed, and feed used by being added to food, The use as the food material is more preferable. Among the food materials, the foods are preferably used for liquid foods and soft drinks in that the high iron-containing yeast extract of the present invention has excellent solubility. By using the iron-rich yeast extract of the present invention, iron-rich foods, iron-rich feeds, iron-rich feeds, and the like are obtained. Moreover, as another use of the iron-rich yeast extract of this invention, the additive to a food fermentation culture medium etc. is also mentioned.

  There is no restriction | limiting in particular as a usage form of the said iron-rich yeast extract, According to a use, it can select suitably, The state of the dried powder (For example, what dried the extract by spray drying etc.) May be used in the form of a solution dissolved in a solvent, or may be used in a semi-solid state (for example, a gel or cream). In addition, there is no restriction | limiting in particular as a preparation method of the iron-rich yeast extract for making the said usage form, It can carry out according to a well-known method using a well-known apparatus etc.

(Food)
The food of the present invention includes the iron-rich yeast extract of the present invention, and further includes other components as necessary.
Here, the food is one that is less likely to harm human health and is taken by oral or gastrointestinal administration in normal social life. It is not limited to such categories as, for example, it means a wide range of foods that are taken orally, such as general foods, health foods, health functional foods, quasi drugs, and pharmaceuticals.
The type of food is not particularly limited and may be appropriately selected depending on the intended purpose.For example, liquid food, bread, biscuits, crackers and other confectionery, processed fishery products, processed meat products, noodles, miso, etc. Seasonings, processed vegetable products, beverages such as juice, ice confections such as ice cream, health foods and the like are preferable, and liquid foods and beverages are particularly preferable.

  There is no restriction | limiting in particular as addition amount of the said iron-rich yeast extract in the said foodstuff, According to a use, the objective, etc., it can select suitably.

There is no restriction | limiting in particular as said other component, According to the objective, it can select suitably, For example, the auxiliary | assistant raw material or additive etc. which are normally used in manufacturing a foodstuff are mentioned.
The auxiliary raw material or additive is not particularly limited and may be appropriately selected depending on the intended purpose. For example, glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn syrup, lactose, citric acid , Tartaric acid, malic acid, succinic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, Arabia Examples include gum, carrageenan, casein, gelatin, pectin, agar, vitamin Bs, nicotinic acid amide, calcium pantothenate, amino acids, calcium salts, pigments, fragrances, preservatives and the like.
There is no restriction | limiting in particular as content of the said other component, According to the objective, it can select suitably.

  Hereinafter, although the test example of this invention is demonstrated, this invention is not limited to these test examples at all.

(Test Example 1: Extraction of iron with carboxylate-1)
50 mL of a 200 mM / L sodium carboxylate aqueous solution shown in Table 1 is added to a dry iron content high-yeast yeast powder (mineral yeast Fe, iron content: 15,390 mass ppm, manufactured by Oriental Yeast Co., Ltd.). And stirred up to 100 mL. The amount of each sodium carboxylate was 7.3 mol per 1 mol of iron in the yeast to be extracted. As a control, water or a 200 mmol / L sodium chloride (sodium chloride) aqueous solution was used, and the same test was conducted hereinafter. The pH of each suspension obtained here was measured with a pH meter MP230 (manufactured by METTTLER TOREDO).
While stirring the suspension with a stirrer, 5 mL was taken into a test tube and heated in boiling water for 10 minutes. This suspension was centrifuged at 3,000 rpm for 5 minutes, and only the supernatant was collected in a test tube to obtain a yeast extract and its mass was measured.
The iron extraction rate is determined by measuring the iron content in the yeast extract by ICP emission spectroscopy using an ICP emission spectrometer (Optima 2100 DV, manufactured by PerkinElmer), and extracting the iron extracted into the extract. The percentage was calculated. The results are shown in Table 1 and FIG.

  Moreover, the said extract was made into dry powder, and iron content (mass%) in the said dry powder was measured as follows. That is, dextrin is added to the extract from which iron has been extracted, the solid content is adjusted to 10% by mass, and then dried using a spray dryer L-8 (Okawara Kako Co., Ltd.). This was performed by quantifying iron by ICP emission spectroscopic analysis using Optima2100DV (manufactured by Perkin Elmer). The results are shown in Table 1.

  From the results of Table 1 and FIG. 1, it was found that the iron extraction rate and the iron content in the extract were increased by using a carboxylate, and an extract containing a high amount of iron was obtained.

(Test Example 2: Extraction of iron with carboxylate-2)
10 mL of each 200 mM / L sodium carboxylate aqueous solution shown in Table 2 was added to 1 g of iron-rich yeast powder (mineral yeast Fe, iron content: 15,390 mass ppm, manufactured by Oriental Yeast Co., Ltd.) with a dry substance amount of 1 g. The mixture was adjusted to each pH and then made up to 20 mL. The amount of each sodium carboxylate per 1 mol of iron in the yeast was as shown in Table 2. The pH was adjusted while measuring with a pH meter MP230 (manufactured by METTTLER TOREDO).
The suspension was shaken (stirred by a stirrer) at 20 ° C. for 2 hours.
Thereafter, while stirring the suspension with a stirrer, 5 mL was taken into a test tube and heated in boiling water for 10 minutes. This suspension was centrifuged at 3,000 rpm for 5 minutes, and only the supernatant was collected in a test tube to obtain a yeast extract and its mass was measured.
The iron extraction rate is determined by measuring the iron content in the yeast extract by ICP emission spectroscopy using an ICP emission spectrometer (Optima 2100DV, manufactured by Perkin Elmer). The percentage was calculated. The results are shown in Table 2 and FIG.

  Moreover, it carried out similarly to Experiment 1, and obtained the dry powder of the extract, and measured the iron content in an extract. The results are shown in Table 2.

  From the results of Table 2 and FIG. 2, it was found that the iron extraction rate and the iron content in the extract were also increased when sodium acetate, sodium gluconate, or sodium succinate was used as the carboxylate.

(Test Example 3: Effect of extraction temperature on iron extraction rate)
The powder of mineral yeast Fe (iron content: 15,390 mass ppm, manufactured by Oriental Yeast Co., Ltd.) was suspended in 300 mL of water so as to obtain a 40% by mass cream. The obtained cream was heated in boiling water for 10 minutes, then washed, and the precipitate was made up to 300 mL. 10 mL of an aqueous solution (citrate buffer) containing citric acid and trisodium citrate dihydrate was added to 10 mL of the obtained cream and suspended. The concentration of the citrate buffer was 200 mmol / L, and the pH of the citrate buffer was 4.5.
Centrifugation was performed 2 hours after the temperature of the suspension was adjusted to 4 ° C., 50 ° C., or 75 ° C., and the resulting supernatant (yeast extract) was subjected to iron extraction rate in the same manner as in Test Example 1. Was measured. Moreover, it carried out similarly to Experiment 1, and obtained the dry powder of the extract, and measured the iron content in an extract. The results are shown in Table 3 below and FIG.

  From the results shown in Table 3 and FIG. 3, the higher the suspension temperature, the higher the iron extraction rate, but in a wide temperature range, a high iron extraction rate of 20% or more is shown, and the iron content is high. It was found that a yeast extract was obtained.

(Test Example 4: Effect of pH on iron extraction rate)
In Test Example 3, the citrate buffer solution was replaced with each aqueous solution (citrate buffer solution) described in Table 4 below, and the temperature of the suspension was changed to 75 ° C. (Yeast extract) was obtained. The pH of the citrate buffer was adjusted by appropriately changing the quantitative ratio of citric acid and trisodium citrate dihydrate.
For the supernatant (yeast extract), the iron extraction rate was measured in the same manner as in Test Example 1. Moreover, it carried out similarly to Experiment 1, and obtained the dry powder of the extract, and measured the iron content in an extract. The results are shown in Table 4 below and FIG.

  From the results of Table 4 and FIG. 4, the iron extraction rate tends to increase as the pH of the solvent (carboxylic acid buffer) used for extraction is near neutral, but in a wide range of pH of the suspension. It was found that a high iron extraction rate of 20% or more was obtained, and a yeast extract containing a high amount of iron was obtained. Moreover, in any case using only carboxylic acid, carboxylic acid and carboxylate, and only carboxylate as a solvent used for extraction, a high iron extraction rate is obtained, and a yeast extract containing a high amount of iron is obtained. I understood it.

(Test Example 5: Relationship between iron content in yeast relative to iron extraction rate and total amount of carboxylic acid and carboxylate)
Using mineral yeast Fe (iron content: 15,390 mass ppm, manufactured by Oriental Yeast Co., Ltd.) as a raw material, the relationship between the total amount of carboxylic acid and carboxylate and the extraction efficiency of iron was tested. As the carboxylate contained in the extraction solvent, trisodium citrate was used, and an aqueous solution of trisodium citrate having the concentrations shown in Table 5 below was prepared. The pH of the trisodium citrate aqueous solution was 7.8.
A supernatant (yeast extract) was obtained in the same manner as in Test Example 3 except that each trisodium citrate aqueous solution having the concentration shown in Table 5 below was used and the temperature of the suspension was 75 ° C.
For the supernatant (yeast extract), the iron extraction rate was measured in the same manner as in Test Example 1. Moreover, it carried out similarly to Experiment 1, and obtained the dry powder of the extract, and measured the iron content in an extract. The results are shown in Table 5 below and FIG. In FIG. 5, “♦” indicates the iron extraction rate, and “■” indicates the pH of the suspension.

  From the results of Table 5 and FIG. 5, it was found that the iron extraction rate becomes very high when the total amount of carboxylic acid and carboxylate is a certain amount or more with respect to 1 mol of iron in the yeast to be extracted. .

(Test Example 6: Evaluation of solubility)
1 g of the iron-rich yeast extract powder obtained in Test Example 4-10 was made up to 100 mL with water or apple juice (beverage containing 10% by volume apple juice, manufactured by Asahi Beverage Co., Ltd.). A 1% (mass / volume) solution of the extract was made.
And the turbidity of each said solution was calculated | required by measuring the light absorbency (OD660) in wavelength 660nm using a spectrophotometer (U-2000 type | mold, Hitachi Ltd. make).
Further, the presence or absence of precipitation after centrifuging each solution at 3,000 rpm for 5 minutes was observed.
As a control, mineral yeast Fe (made by Oriental Yeast Co., Ltd .; not extracted) was added so that the iron content was the same, and the turbidity of the solution was measured in the same manner. The presence or absence was evaluated. The results are shown in Table 6, FIG. 6A (aqueous solution before centrifugation), FIG. 6B (aqueous solution after centrifugation), FIG. 6C (beverage containing apple juice before centrifugation), and FIG. 6D (beverage containing apple juice after centrifugation).

The turbidity of the aqueous solution of Test Example 6-1 was significantly lower than the turbidity of the aqueous solution of Test Example 6-2. Moreover, from FIG. 6A, the aqueous solution of Test Example 6-1 was significantly higher in clarity than the aqueous solution of Test Example 6-2. Further, from FIG. 6B, when the aqueous solution was centrifuged at 3,000 rpm for 5 minutes, no precipitate was confirmed in Test Example 6-1 and the solution was highly clear, whereas in Example 6-2, the precipitate was confirmed. Was confirmed.
These results were the same in Test Example 6-3 and Test Example 6-4 using a beverage containing apple juice instead of water.
Therefore, the iron-rich yeast extract of the present invention has high solubility in water and the like, so it can be used by adding it to liquid foods and beverages, etc. It has been found that the appearance of foods to be used is not impaired and can be used by adding to soft drinks having a particularly high transparency.

(Test Example 7: Evaluation of odor and taste)
Powder of high iron-containing yeast extract obtained in Test Example 4-10 (hereinafter referred to as “powder”), 1% (mass / volume) aqueous solution of the powder, apple juice (beverage containing 10% apple juice, Asahi Beverage Co., Ltd.) dissolved in powder 1% (mass / volume) (hereinafter referred to as “apple fruit juice”), 14 g of adjusted powdered milk (Chill Mill, Morinaga Milk Industry Co., Ltd.) A solution prepared by dissolving or suspending the powder in an aqueous solution dissolved in 100 mL so as to be 1% (mass / mass) (hereinafter referred to as “milk”), nutritionally adjusted food (may balance (yogurt taste), stock) (Meiji Co., Ltd.) was prepared by adding the powder to 1% (mass / mass) (hereinafter referred to as “liquid food”).

<Evaluation method>
Five evaluators of the powder, the 1% aqueous solution of the powder, the apple juice, the milk, and the liquid food with an odor (metal odor / unpleasant odor) and taste (metal taste / taste / gutty taste) It was evaluated by. In addition, only the smell was evaluated about the powder of the said yeast high content yeast extract.
Further, as a control, mineral yeast Fe (manufactured by Oriental Yeast Co., Ltd., not extracted) having the same iron content was also evaluated in the same manner.

<< Evaluation-1 >>
In the powder, the 1% aqueous solution of the powder, and the apple juice, the evaluation of each evaluation item in the iron-rich yeast extract is 3 (standard), and the sample (mineral yeast Fe) is evaluated by five people according to the following standard The average was taken. The results are shown in Table 7-1.
-Evaluation criteria for odor (metal odor, unpleasant odor)-
5: Extremely strong 4: Strong 3: Equivalent 2: Weak 1: Very weak-Evaluation criteria for taste (metallic taste, off-taste, gummy taste)-
5: Very strong 4: Strong 3: Equivalent 2: Weak 1: Very weak

<< Evaluation-2 >>
In the said milk and the said liquid food, five persons evaluated according to the following reference | standard about each sample (iron-rich yeast extract and mineral yeast Fe) by setting the evaluation of each evaluation item in a sample non-addition to 3 (reference | standard). The average was taken. The results are shown in Table 7-2.
-Evaluation criteria for odor (metal odor, unpleasant odor)-
5: Extremely strong 4: Strong 3: Equivalent 2: Weak 1: Very weak-Evaluation criteria for taste (metallic taste, off-taste, gummy taste)-
5: Very strong 4: Strong 3: Equivalent 2: Weak 1: Very weak

  From Table 7-1 and Table 7-2, Test Example 7-1 using the iron-rich yeast extract which is one embodiment of the present invention has a metal odor more than Test Example 7-2 using mineral yeast Fe. It has been found that non-food-like odors such as odors and unpleasant odors, and non-food-like tastes such as metallic taste, nasty taste, and savory taste are sufficiently reduced and are excellent. Therefore, it turned out that it can fully be used as a food material.

The iron-rich yeast extract of the present invention contains a natural product-derived iron in a high concentration, is excellent in solubility in water, has a non-food-like odor such as a metal odor or an unpleasant odor, a metallic taste, a strange taste, and a gulp. Non-food-like taste such as taste is sufficiently reduced and does not impair the appearance when added to food, etc., and does not impair the flavor of the added food, so anemia due to iron deficiency, motor function, cognitive function Can be suitably used as a liquid food, an oral tube feeding composition such as a beverage, a food material, etc.
According to the method for producing an iron-rich yeast extract of the present invention, the iron extraction rate from yeast containing iron is high, and an iron-rich yeast extract can be produced efficiently.

Claims (10)

A yeast containing iron produced by incorporating iron into cells is suspended in hot water at 60 ° C. to 120 ° C. to obtain a first suspension, and the solid component of the first suspension And a liquid component and a solid component obtained in a hydrothermal treatment step, and the solid component obtained in the hydrothermal treatment step is suspended in a solution containing at least one of a carboxylic acid and a carboxylate salt, to obtain a second suspension, the second and the solid and liquid components of the suspension was separated and the iron-rich yeast, which comprises an extraction step the liquid component Ru obtained containing iron A method for producing an extract.   The method for producing an iron-rich yeast extract according to claim 1, wherein the carboxylic acid is a monovalent to trivalent carboxylic acid and the carboxylate is a monovalent to trivalent carboxylate. The method for producing an iron-rich yeast extract according to any one of claims 1 to 2, wherein the carboxylic acid is citric acid and the carboxylate is trisodium citrate. The method for producing a yeast-rich yeast extract according to any one of claims 1 to 3, wherein the iron-containing yeast is dry yeast powder.   The method for producing an iron-rich yeast extract according to any one of claims 1 to 4, wherein the temperature of the suspension in the extraction step is 30 ° C to 100 ° C.   The method for producing an iron-rich yeast extract according to any one of claims 1 to 5, wherein the pH of the suspension in the extraction step is 4.0 to 9.5.   The total amount of carboxylic acid and carboxylate is 2.0 mol to 17.0 mol with respect to 1 mol of iron in the yeast. Production of yeast extract with high iron content according to any one of claims 1 to 6 Method. The method for producing a high iron-containing yeast extract according to any one of claims 1 to 7, wherein a phosphate is added to the hot water in the hot water treatment step. The iron extract with a high iron content contains 0.2 mass% or more of iron derived from yeast cells, and the turbidity when 1 g of the iron extract with a high iron content is dissolved or dispersed in 100 mL of water is the absorbance at a wavelength of 660 nm. (OD 660) is 0.1 or less, The method for producing a high iron content yeast extract according to any one of claims 1 to 8. A method for producing a food, comprising using the iron-rich yeast extract produced by the method for producing a yeast-rich yeast extract according to any one of claims 1 to 9.