JP6630948B2 - Seasoning derived from yeast protein - Google Patents

Description

The present invention relates to a method for producing a seasoning, in which an enzyme is allowed to act on a residue after yeast extract extraction.

Yeast contains abundant taste components such as nucleic acids, amino acids and peptides, and its extract, yeast extract, is used as a natural seasoning in many foods.
As a method for producing a yeast extract, various methods are known depending on an enzyme to be extracted, a medium, and the like.

On the other hand, the residue after extracting the yeast extract from the yeast contains glucan, mannan, protein and lipid as main components.
There are a plurality of known documents on methods for treating yeast extract residues and methods for effectively utilizing them. For example, Patent Literature 2 describes a method for solubilizing yeast extract residues with a specific enzyme and treating wastewater. I have. Patent Document 3 discloses a method for producing mannose by assimilating yeast extract residues into microorganisms, Patent Document 4 a method for obtaining a pharmacological composition by washing yeast extract residues after alkali treatment, and Patent Document 5 indicating yeast. A method is described in which a cell wall lysing enzyme or the like is allowed to act on an extract residue to obtain a microorganism culture substrate.

However, all of these methods have not been put into practical use or the amount of the yeast extract residue has been reduced due to the low added value of the product relative to the processing cost or the low consumption of the yeast extract residue in each application. It has not been reduced dramatically. For this reason, the large amount of residues generated during the production of yeast extract has low utility value, and the remainder used as fertilizer or the like is currently an industrial waste.

On the other hand, Patent Documents 6 and 7 describe that umami seasonings can be obtained by hydrolyzing or enzymatically hydrolyzing proteins such as animal meat, fish meat, soybean, wheat, and corn.

JP-A-5-252894, JP-A-6-113789, and JP-A-9-56361 JP-A-7-184640 JP-A-10-57091 JP 2001-55338 A JP 2007-006838 A JP 2001-178398 A JP 2006-94757 A

  The problem to be solved is more effective use of the added yeast cells that do not become a residue or a yeast extract after the extraction of the yeast extract excessively produced as a by-product of the yeast extract, and desirably use them as raw materials. Acquisition of flavorful seasonings.

The present inventors have found that, as a result of the study, a protease-free cell wall lysing enzyme is allowed to act on the yeast cells after extracting the yeast extract, and a heat treatment is performed after the action, whereby the composition having a high yeast-derived protein content is obtained. (Hereinafter referred to as “yeast protein”). Further, by causing a protease to act on the yeast protein, a seasoning having a high total nitrogen content and containing a large amount of umami components can be produced, and the seasoning thus obtained is different from other protein hydrolysates. It has been found that it has a different and unique flavor.

That is, the present invention
(1) a seasoning derived from yeast, wherein the total nitrogen content per dry weight is 11% or more,
(2) The seasoning according to (1) above, wherein the yeast-derived seasoning is obtained by enzymatically degrading a yeast protein obtained from yeast cells.
(3) The seasoning according to the above (2), wherein the yeast protein is obtained by removing a cell wall constituent component after allowing a cell wall lytic enzyme to act on yeast cells after extracting yeast extract.
(4) The seasoning according to (3), wherein the cell wall lysing enzyme is a glucanase containing no protease.
(5) Following the action of the cell wall lysing enzyme, removing the cell wall constituents after performing a heat treatment at 50 to 95 ° C., preferably 70 to 80 ° C. for 5 minutes or more, preferably 10 to 20 minutes. The seasoning according to the above (3) or (4),
(6) The seasoning according to any one of (2) to (5) above, wherein the yeast cells are Candida utilis or Saccharomyces cerevisiae.

INDUSTRIAL APPLICABILITY According to the present invention, a yeast extract extraction residue, which has been conventionally an industrial waste, can now be effectively used as a seasoning production raw material, and the amount of the waste can be significantly reduced. The obtained seasoning has a rich and rich flavor with a total nitrogen content of 11% or more and a fish and shellfish system, and can be used as a new kind of seasoning liquid.

Hereinafter, the present invention will be described specifically.
The seasoning of the present invention can be produced by obtaining a composition (yeast protein) having a high protein content from yeast cells and allowing a protease to act on the composition.

The kind of yeast cells referred to in the present invention is a yeast mainly used as a raw material for yeast extract, and specific examples include Saccharomyces cerevisiae and Candida utilis.

Examples of the yeast cells of the present invention include firstly yeast cells after extraction of yeast extract, that is, yeast extract extraction residues. The yeast cells after yeast extract extraction, specifically, hot water in yeast, alkaline solution, autolysis, mechanical disruption, cell wall lytic enzyme, protease, ribonuclease, or using one or more of deaminase Residue after extraction of the yeast extract by extraction. An example is "KR yeast" manufactured by Kojin Co., Ltd.
Such residues generally contain glucan, mannan, proteins and lipids as main components, but structurally, glucan, mannan and other components form a complex and are tightly bound. It is presumed that direct contact with a protease has little effect.

In addition, the yeast cells of the present invention include yeast cells that cannot be converted into yeast extract. For example, yeast cells for fertilized feed discharged from a beer production process or yeast cells as waste may be used. It should be noted that the yeast protein obtained from the yeast cells not extracted with the yeast extract has a lower relative total nitrogen content than the yeast protein obtained from the yeast cells after the extraction of the yeast extract.

As a step of obtaining the yeast protein of the present invention, first, water is added to the above-mentioned yeast cells to adjust the concentration to about 5 to 20%, suspended, and then a cell wall lysing enzyme is added. Operate for 6 hours.
Glucanase and mannanase are examples of the cell wall lytic enzyme to be added here, but in the present invention, it is important that the cell wall lytic enzyme has almost no protease activity. Specifically, there are β-glucanase “Denazyme GEL” derived from Streptomyces genus (manufactured by Nagase ChemteX Corporation) and β-glucanase “Filtrase BRX” derived from Taloromyces genus (manufactured by DSM Japan), among which “Denateam GEL” Is most desirable.
`` Tunicase FN '' manufactured by Amano Enzyme Inc. is an enzyme preparation of a mixture of glucanase and protease. Need to work.

Subsequent to the enzymatic reaction, a heat treatment is performed at a temperature of 50 ° C or higher, preferably 50 to 100 ° C, more preferably 70 to 80 ° C for 5 minutes or longer, preferably 10 to 20 minutes. The cell wall components are removed to obtain a protein-based fraction. The protein-based fraction is used as it is or dried to obtain a yeast protein.
If the above heat treatment is not performed, the amount of yeast protein obtained will be low.

The yeast protein thus obtained has a protein content of 60% by weight or more per dry weight. The protein content of the yeast protein differs depending on the yeast cells used as the raw material, and is higher when the yeast cells after extraction of the yeast extract are used than when the yeast cells are not extracted.

Furthermore, water is added to the obtained dried yeast protein to adjust the concentration to about 5 to 15% and suspended, and then a proteolytic enzyme is added, which is allowed to act at 30 ° C. or more for 3 to 10 hours, and centrifuged. A seasoning containing a large amount of umami components mainly composed of amino acids is recovered as a supernatant liquid in step (a). Furthermore, if necessary, the supernatant liquid can be concentrated and spray-dried to obtain a powdery seasoning.

The seasoning obtained by the above-described method using yeast cells as a raw material has a high total nitrogen content of 11% or more per dry weight, particularly contains abundant peptides, has richness, and seems to have a rounded fish sauce. It has a unique and good flavor. This flavor is unique and different from various conventional protein enzyme hydrolysates and protein hydrolysates. As a field of use of this seasoning, it is often used suitably as a seasoning liquid or its raw material, similarly to so-called protein enzyme hydrolyzate or hydrochloric acid hydrolyzate, but is not particularly limited and widely used in processed foods. can do.

Hereinafter, the present invention will be specifically described with reference to examples.
<Method for obtaining yeast cells after extracting yeast extract>
In the method for producing a Candida utilis yeast extract described in Example 3 of JP-A-2002-101846, a cell residue removed by centrifugation after extraction of the extract was obtained and used as a yeast cell as a raw material.

<Example 1>
1 kg of "KR yeast" (produced by Kojin), which is a yeast cell obtained by the method described in the above <Method for obtaining yeast cells after extracting yeast extract>, was suspended in water at a concentration of 10% and suspended. Then, after adjusting to 40 ° C. and pH 6.0, 3 g of a cell wall lysing enzyme (manufactured by Nagase ChemteX Corp .: Denateam GEL) was added, the mixture was allowed to act for 5 hours, then heated at 70 ° C. for 20 minutes, and then centrifuged. The fraction mainly containing cell walls and the fraction mainly containing protein were separated, and the fraction mainly containing protein was dried to obtain 706 g of yeast protein. The protein content of the yeast protein measured by the Kjeldahl method was 84%. Then, after adjusting and suspending the yeast protein to a concentration of 10% with water, adjusting to 45 ° C. and pH 8.0, 7 g of a proteolytic enzyme (Protin NY-100 manufactured by Amano Enzyme Co., Ltd.) was added and acted for 5 hours. Then, the residue was removed by centrifugation, and the obtained supernatant was concentrated and spray-dried to obtain 500 g of a powdered seasoning mainly containing amino acids. As a result of measuring the nitrogen content of this seasoning by the Kjeldahl method, it was 14.1%.

<Example 2>
In Example 1, in place of Candida utilis, yeast extract was extracted using Saccharomyces cerevisiae, yeast cells after extraction of Saccharomyces cerevisiae yeast extract were obtained, and the same operation as in Example 1 was performed. And 330 g of a powdered seasoning were obtained.
The nitrogen content of this seasoning measured by the Kjeldahl method was 11.2%.

<Example 3>
In Example 1, when the heat treatment was not performed after the action of the cell wall lysing enzyme, the amount of the seasoning obtained from 1 kg of the yeast extract extraction residue was 200 g in dry matter. As a result of measuring the nitrogen content of this seasoning by the Kjeldahl method, it was 13.2%.

<Comparative Example 1>
After adjusting and suspending 1 kg of yeast cells “KR yeast” (produced by Kojin) to a concentration of 10% with water, adjusting to 40 ° C. and pH 6.0, a cell wall lysing enzyme (Denazyme GEL manufactured by Nagase ChemteX Corp.) ) And 20 g of a proteolytic enzyme (Protin NY-100 manufactured by Amano Enzyme Co., Ltd.) were added simultaneously, and the mixture was allowed to act at 50 ° C for 5.5 hours. The resulting supernatant was concentrated and spray-dried to obtain 750 g of a powdered seasoning. As a result of measuring the nitrogen content of this seasoning by the Kjeldahl method, it was 9.1%.

<Evaluation test 1>
A 0.3% hot water solution was prepared for each of the powder seasonings obtained in Examples 1 to 3 and Comparative Example 1, and a taste sensory test was performed on these solutions. Ten panelists performed a comparative evaluation on the strength of umami, the degree of mellowness, the strength of savory taste, the feeling of base, and the preference of each sample aqueous solution and the standard protein enzyme decomposition product, and judged as such. Table 1 shows the number of panelists. Note that the base feeling is one element that creates a rich taste, and represents a feeling of raising the taste and a rich feeling.
"Fermented umami seasoning" (manufactured by Kikkoman) was used as a standard protein enzyme decomposition product.

<Evaluation test 2>
Using the seasonings obtained in Example 1, a consommé soup was prepared in the same mixing ratio as the raw materials shown in Table 2. As a control, a bouillabais without the seasoning was also prepared. In addition, the taste was compared with that to which a standard protein enzyme decomposition product (manufactured by Kikkoman: fermented umami seasoning) was added. Each was compared and evaluated by 10 panelists.
As a result, 10 out of 10 panelists evaluated that the bouillabath to which the seasoning of the present invention was added had a better flavor than the control bouillabaisse. In addition, when compared with those to which the standard protein enzyme decomposition product was added, the umami was about the same, but the seasoning obtained in Example 1 gave the consommé soup a base feeling and a mellowness, It was evaluated to be more desirable in terms of flavor and unity.

The seasoning obtained by the production method of the present invention has a unique flavor, but can be used in the same manner as a general protein enzyme digest or yeast extract, for example, soy sauce, soup, soup stock, as a raw material for sauce, It can also be added as a seasoning for processed foods.

Claims (4)

A method for producing a yeast-derived seasoning , which is obtained by enzymatically decomposing a yeast protein obtained by removing a cell-wall component after a protease-free cell-wall lytic enzyme is allowed to act on yeast cells after yeast extract extraction. . The method for producing a yeast-derived seasoning according to claim 1, wherein the cell wall lysing enzyme is a glucanase containing no protease. The method for producing a yeast-derived seasoning according to claim 1 or 2, wherein after the action of the cell wall lysing enzyme, a heat treatment at 50 to 95 ° C for 5 minutes or more is performed, and then cell wall constituent components are removed. . The method for producing a yeast-derived seasoning according to any one of claims 1 to 3, wherein the yeast cells are Candida utilis or Saccharomyces cerevisiae.