JPH0242466B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Fields] The present invention is useful for alleviating the bitterness and acrid taste of potassium chloride, phosphates, monoglycerides, etc., alleviating the fishy taste of meat and fish, or masking the odor of vegetable proteins. The present invention relates to a yeast extract composition that has the effect of [Prior Art] Various methods have been studied to improve or eliminate generally unpleasant odors such as bitterness, off-flavors, fishy tastes, and harsh tastes of foods (hereinafter referred to as To simplify the explanation, “bitterness removal effect”
(I will explain everything by including it in the expression). It has long been known that taste-producing amino acids such as monosodium glutamate, glycine, alanine, proline, etc. and nucleic acid flavoring agents such as sodium inosinate have a masking effect. The reality is that this effect is hardly recognized in the system. Furthermore, as an example of application, it is known that yeast extract is used to mask the astringent taste of tofu coagulants (Japanese Patent Application Laid-Open No. 13349-1983). [Problems to be solved by the invention] However, among the yeast extracts currently on the market, none are produced for the purpose of masking off-flavors derived from foods or food additives, and therefore, their effectiveness is also limited. Nothing is satisfying. [Means for Solving the Problems] The present inventors have intensively investigated the amino acid composition of yeast extract and the influence of taste-tasting nucleotides on the bitterness removal effect. part)
and taste-tasting nucleotides (sodium 5'-inosinate and sodium 5'-guanylate, I, G
It was discovered that the effect is extremely small when used alone, but the effect is first manifested when the two components are used together, leading to the completion of the present invention. The oligopeptide referred to in the present invention refers to yeast extract.
The total amino acids obtained by hydrolysis under the conditions of 6N-HCl, 110℃, 24 hours are A (%), and the free amino acids are B.
When expressed as (%), it is a portion expressed as AB (%) and indicates a dipeptide or more. Production conditions for conventionally known yeast extracts are set to promote hydrolysis as much as possible, increase the amount of free amino acids, and improve taste. Normally, A
is 40 to 50%, B is 30 to 40%, and AB is 5 to 10%, and it is said that a larger B is preferable. On the other hand, for taste nucleotides (I+
G) is usually only contained in yeast extracts in an amount of about 0 to 1%. This means that normal yeast extract
It is often produced from brewer's yeast with a low RNA content, and if you try to increase the value of B mentioned above, RNA (ribonucleic acid) in the yeast will inevitably become RNase.
This is due to the fact that it is degraded by ribonuclease (ribonuclease). The discoverers discovered the above-mentioned unexpected effect in the process of researching a technology to produce a yeast extract with extremely excellent taste by simultaneously increasing the content of taste-producing nucleotides and free amino acids. It was reached. The yeast used is baker's yeast, brewer's yeast,
Any edible material such as Torula yeast may be used. As a method for producing a yeast extract having a composition falling within the scope of the present invention, the following method is generally adopted. In other words, yeast cream is treated with acid, alkali, intracellular enzymes, and commercially available enzymes to dissolve cell walls.
Reactions such as production of I and G are performed from proteolytic ribonucleic acid. Next, insoluble matter is removed using a centrifuge or the like, and the supernatant is concentrated and dried using a spray dryer. In order to keep the amount of free amino acids (B) low, the action time of protease within the bacteria or added protease may be shortened, or the action may be performed outside of the optimum pH.
(For example, instead of the commonly used reaction conditions of optimal pH 6-7 and 10 hours of action, the reaction conditions are adjusted to PH 5-6 and action time of 5 hours).
(B) can be suppressed to 30% or less. In addition, for I and G, the pH of the bacteriolytic process is made higher in the manufacturing process (for example, in JP-A-59-109153).
(pH 8 to 11.5 as indicated by No problem. Furthermore, as a method for producing a yeast extract having a composition falling within the scope of the present invention, a yeast cell suspension is prepared as disclosed in Japanese Patent Application No. 15583/1983.
Heating to 80-100℃ removes proteases inside the bacteria.
After inactivating RNases, cell wall lytic enzymes, 5'-
It can also be obtained by a method involving the action of phosphodiesterase, 5'-adenylate deaminase and protease. [Effects of the Invention] The yeast extract composition obtained in this manner has the following effects: - Alleviating the bitterness of potassium chloride, - Alleviating the harshness of phosphates, - Alleviating the bitterness of protein hydrolysates, and - Alleviating the bitterness of vegetable proteins. Conventional yeast extracts are effective in improving tastes and odors that are generally undesirable, such as grassy odor alleviation effect, odor removal effect of meat extracts, fish odor removal effect of fish extracts, and aftertaste improvement effect of stevia. You can expect unexpected results. [Example] Examples are shown below. Example 1 Using the samples shown in the table below, the effect of alleviating the harsh taste of polyphosphate (manufactured by Chiyoda Chemical Industries, Ltd., trade name Polygon C) was investigated.

【table】

[Table] Each test sample was prepared in the following manner. Group: Heat-treated yeast cream containing cell wall lytic enzyme, proteolytic enzyme, nucleic acid hydrolase,
After acting with 5'-adenylate deaminase, insoluble matter was removed by centrifugation, and the supernatant was dried with a spray dryer to prepare a test sample. However, for control products 1, 2, and 3, inventive products 1 and 2, the amount of nucleic acid hydrolase added to yeast was 0, 0, 0.05, 0.5, 1%, and the specified I,
A sample with a G content was prepared. In addition, only Control Product 1 was added as a proteolytic enzyme. Group: Prepared according to the group. However, for control products 1', 2', and 3' and products 1' and 2' of the present invention, the amount of protease added to the yeast was 5, 5, 2, 1, and 0%, respectively, and the specified oligopeptide The contents were prepared as follows. In addition, control product 1 was prepared without adding any nuclease. Measurement solution (NaCl 1%) + (polygon C 2%) + (test sample 0.05%), liquid temperature 50°C Sensory test was conducted by 10 experienced panelists.
Scores were given and evaluated based on the following criteria. There is a considerable effect of alleviating the harsh taste 1 point There is some effect of alleviating the harsh taste 2 points There is almost no effect of alleviating the harsh taste 3 points Here, the total score is used as the degree of alleviation effect. In other words, the smaller the score, the stronger the effect.

[Table] The product of the present invention was found to have a superior effect of alleviating the harsh taste of phosphate compared to the conventional product. Example 2 Add 0.05% of each of the samples shown in Table 1 to a 2% reagent grade potassium chloride solution, and heat at 50°C in Example 1.
A sensory test was conducted in the same manner. The results are shown in Table 3.

[Table] The product of the present invention was found to have a better effect of alleviating the harsh taste of potassium chloride than conventional yeast extracts. Example 3 Table 1 was applied to a 0.2% solution of a stevioside product manufactured by Sanyo Kokusaku Pulp Co., Ltd. (trade name Steviafin H).
0.1% of each of the samples shown in was added to examine the taste improvement effect. The results are shown in Table 5.

[Table] The product of the present invention was found to have excellent effects in improving the bitter taste that lingers when drinking stevioside.

Claims (1)

[Claims] 1 Yeast extract that has been autolyzed or enzymatically degraded to an oligopeptide content of 15% or more, and contains 0.5 to 5% sodium 5'-inosinate.
%, a yeast extract composition characterized by containing 0.5 to 5% of sodium 5'-guanylate.