JPH0472502B2 - - Google Patents
Info
- Publication number
- JPH0472502B2 JPH0472502B2 JP60019897A JP1989785A JPH0472502B2 JP H0472502 B2 JPH0472502 B2 JP H0472502B2 JP 60019897 A JP60019897 A JP 60019897A JP 1989785 A JP1989785 A JP 1989785A JP H0472502 B2 JPH0472502 B2 JP H0472502B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast extract
- yeast
- stock solution
- flavor
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 229940041514 candida albicans extract Drugs 0.000 claims description 27
- 239000012138 yeast extract Substances 0.000 claims description 27
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 239000011550 stock solution Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 206010057248 Cell death Diseases 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 208000035404 Autolysis Diseases 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000028043 self proteolysis Effects 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 17
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000000284 extract Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- CLUWOWRTHNNBBU-UHFFFAOYSA-N 3-methylthiopropanal Chemical compound CSCCC=O CLUWOWRTHNNBBU-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Description
（産業上の利用分野）
本発明は、天然調味料として広く利用される酵
母エキスの製造法に関する。
（従来の技術）
従来の酵母エキスは、圧搾酵母を水に分散した
酵母懸濁水を自己消化処理を行なつた後、遠心分
離して粕と分離して得た酵母エキス原液をその
まゝ加熱殺菌し、調味料などを添加して酵母臭の
マスキングと呈味の改善を行なうことにより製造
される。
（発明が解決しようとする問題点）
上記従来の製造法によつては、酵母エキスの酵
母臭が残存し、呈味性も肉エキスの代替品として
は肉エキスに比べ旨味に欠け、又その色調も濃厚
な着色をもち好ましくない。かゝる不都合を生ず
る原因を、従来の製造法の製造工程につき、温
度、PH、時間、分解生成物の成分、呈味性、生成
アミノ酸の種類、含有量、その他につき、種々の
観点より検討して来たが、酵母臭が強く発生する
原因は、PH６以上の中性付近の酵母エキス液をそ
のまゝ加熱殺菌する工程にあることが判明した。
（問題点を解決するための手段）
本発明は、従来の酵母エキスの製造法の上記欠
点を解消し、酵母臭のない而も香味、色調の改善
された酵母エキスを簡単に製造し得る方法を提供
するもので、自己消化法により得た酵母エキス原
液のPHを5.0以下に調製した後、100℃以上で短時
間加熱殺菌することを特徴とする。
（実施例）
本発明実施の一例につき説明する。
常法により水に酵母を添加分散した酵母懸濁液
を所定時間自己消化せしめたものを、遠心分離な
どにより酵母粕と酵母エキス原液とに分離し、そ
の酵母エキス原液に、さく酸などの食品添加用の
酸類より選んだ任意の酸を添加し、PH5.0以下、
好ましくはPH5.0〜3.5の範囲の酸性とした酵母エ
キスを調製する。このようにPHを調節した酵母エ
キスを100〜200℃、好ましくは100〜150℃の温度
で短時間、好ましくは0.5〜５分間加熱する。殺
菌後の酵母エキスをそのまゝ、或はこれを可溶性
固形物70〜90％まで濃縮し、製品とする。
又、必要に応じ、その濃縮前に、食塩、化学調
味料、その他の通常の調味料を添加する。このよ
うなPH条件で加熱殺菌や濃縮を行なうと、PH６以
上の中性付近の場合と異なり、酵母臭がなくなる
ばかりでなくビーフ様フレーバーを生成し、色調
も赤色を呈し、該ビーフ様フレーバーと相俟つ
て、肉エキスの代替品として更に肉エキスに酷似
した美味な酵母エキスを製造することができる。
又、本発明の上記の製造法は、酸性で加熱殺菌さ
れるので、微生物類の殺菌効果が増大する付随的
なメリツトを伴う。
次に、具体的な製造例につき記載する。
製造例
ビール酵母を充分洗浄、遠心分離して圧搾酵母
（乾物約20％）を得た。この圧搾酵母400ｇを水に
添加分散し、２の酵母懸濁水とした。この酵母
懸濁水につき、温度45℃、PH6.5の条件で保持し、
自己消化処理を行なつた後、これを遠心分離器に
かけ、粕と上澄の酵母エキス原液とに分け、酵母
エキス原液を85℃で15分、一旦加熱し、含有する
酸素を失活させた。次にこの酵母エキス原液に塩
酸を添加し、PH４に調製し、その後これを130℃
で２分間加熱し殺菌した。
殺菌酵母エキス食塩を適量添加した後、65℃で
加熱濃縮し可溶性固形物70％の製品とした。
このようにして得た本発明酵母エキスにつき、
分析、官能試験、５％液の吸収を調べた。比較の
ため、酸によりPH調製しない従来のPH6.5の酵母
エキス原液につき、130℃で２分間加熱殺菌し、
前記と同様に食塩添加、加熱濃縮した可溶性固形
物70％の酵母エキスにつき同様に調べた。その結
果は下記表１の通りであつた。
(Industrial Application Field) The present invention relates to a method for producing yeast extract, which is widely used as a natural seasoning. (Conventional technology) Conventional yeast extract is produced by autolyzing yeast suspension water made by dispersing compressed yeast in water, and then centrifuging it to separate it from the lees.The obtained yeast extract stock solution is then heated as it is. It is manufactured by sterilizing it and adding seasonings to mask the yeast odor and improve the taste. (Problems to be Solved by the Invention) According to the above-mentioned conventional production method, the yeast odor of the yeast extract remains, and the flavor is lacking compared to meat extract as a substitute for meat extract. The color tone is also unfavorable as it has a deep coloring. We investigated the causes of such inconveniences from various viewpoints regarding the manufacturing process of conventional manufacturing methods, including temperature, pH, time, components of decomposition products, taste, type and content of amino acids produced, and others. However, it has been discovered that the cause of the strong yeast odor is the process of heating and sterilizing the neutral yeast extract liquid with a pH of 6 or higher. (Means for Solving the Problems) The present invention solves the above-mentioned drawbacks of the conventional yeast extract production method, and provides a method for easily producing a yeast extract that does not have a yeast odor and has improved flavor and color tone. It is characterized by adjusting the pH of the yeast extract stock solution obtained by autolysis to 5.0 or less, and then heat sterilizing it at 100°C or higher for a short time. (Example) An example of implementing the present invention will be described. A yeast suspension made by adding and dispersing yeast to water is allowed to autolyse for a predetermined period of time using a conventional method, and then separated into yeast lees and yeast extract stock solution by centrifugation, etc., and food products such as saccharic acid are added to the yeast extract stock solution. Add any acid selected from the acids for addition, PH5.0 or less,
Preferably, a yeast extract is prepared which is acidified within a pH range of 5.0 to 3.5. The yeast extract whose pH has been adjusted in this way is heated at a temperature of 100 to 200°C, preferably 100 to 150°C, for a short time, preferably 0.5 to 5 minutes. After sterilization, the yeast extract is used as it is, or it is concentrated to 70-90% soluble solids to produce a product. If necessary, salt, chemical seasonings, and other usual seasonings are added before the concentration. When heat sterilization and concentration are carried out under such pH conditions, unlike in the case of neutral pH of 6 or above, not only does the yeast odor disappear, but also a beef-like flavor is produced, and the color is red, which is different from the beef-like flavor. Together, it is possible to produce a delicious yeast extract that closely resembles meat extract as a substitute for meat extract.
Furthermore, since the above-mentioned production method of the present invention involves heat sterilization in an acidic environment, it has the additional advantage of increasing the microbial sterilization effect. Next, specific manufacturing examples will be described. Production Example Beer yeast was thoroughly washed and centrifuged to obtain compressed yeast (about 20% dry matter). 400 g of this compressed yeast was added and dispersed in water to obtain the yeast suspension water of 2. This yeast suspension water is maintained at a temperature of 45°C and a pH of 6.5.
After autolysis, this was centrifuged and separated into lees and supernatant yeast extract stock solution, and the yeast extract stock solution was heated at 85°C for 15 minutes to deactivate the oxygen it contained. . Next, add hydrochloric acid to this yeast extract stock solution to adjust the pH to 4, and then heat it to 130°C.
sterilized by heating for 2 minutes. After adding an appropriate amount of sterilized yeast extract and salt, the mixture was heated and concentrated at 65°C to produce a product with 70% soluble solids. Regarding the yeast extract of the present invention obtained in this way,
Analysis, sensory tests, and absorption of 5% liquid were investigated. For comparison, a conventional yeast extract stock solution with a pH of 6.5 that was not adjusted with acid was heat sterilized at 130°C for 2 minutes.
A yeast extract containing 70% soluble solids, which had been heated and concentrated with addition of common salt in the same manner as above, was investigated in the same manner. The results were as shown in Table 1 below.
【表】
上記表から明らかな通り、本法により、殺菌時
のPHを5.0以下とすれば、酵母臭が除去されると
同時にビーフ様フレバーを生成し、色調は全体と
して淡くなり、肉エキスの代替品としての風味、
外観が改善される。
又、上記の本発明品と従来品につき、揮発性成
分をガスマスにより分離、同定し、両者に差のあ
ることを確認した。主な同定物質は次の表２に示
す通りであつた。[Table] As is clear from the above table, by using this method, if the pH during sterilization is set to 5.0 or less, the yeast odor will be removed and at the same time a beef-like flavor will be produced, the color tone will become lighter overall, and the meat extract will be more concentrated. flavor as a substitute,
Appearance is improved. Furthermore, the volatile components of the above-mentioned product of the present invention and the conventional product were separated and identified using a gas mass, and it was confirmed that there were differences between the two. The main identified substances were as shown in Table 2 below.
【表】【table】
【表】
上記表２から明らかなように、メチオナール、
プロピオン酸、フルフリルアルコールなどの総合
の異臭が著しく減少していることにより、その風
味が著しく改善されていることが認められた。
（発明の効果）
上記表１及び表２より明らかなように、本発明
によるときは、従来品のような酵母臭が全くな
く、ビーフ様フレーバーを有し、風味の改善され
た、肉エキスの代替品として優れた酵母エキスを
製造することができる効果を有する。[Table] As is clear from Table 2 above, methional,
It was observed that the overall off-flavors of propionic acid, furfuryl alcohol, etc. were significantly reduced, and the flavor was significantly improved. (Effects of the Invention) As is clear from Tables 1 and 2 above, the present invention has no yeast odor unlike the conventional products, has a beef-like flavor, and has improved flavor. It has the effect of producing an excellent yeast extract as a substitute.
Claims (1)
5.0以下に調製した後100℃以上で短時間加熱殺菌
することを特徴とする酵母エキスの製造法。 ２ 加熱殺菌は100〜200℃、0.5〜５分間程度で
行なう特許請求の範囲１に記載の酵母エキスの製
造法。[Claims] 1. The pH of yeast extract stock solution obtained by autolysis method
A method for producing a yeast extract, which is characterized by heating and sterilizing the yeast extract at 100°C or higher for a short time after adjusting the yeast extract to 5.0 or lower. 2. The method for producing yeast extract according to claim 1, wherein heat sterilization is carried out at 100 to 200°C for about 0.5 to 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60019897A JPS61181356A (en) | 1985-02-06 | 1985-02-06 | Production of yeast extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60019897A JPS61181356A (en) | 1985-02-06 | 1985-02-06 | Production of yeast extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61181356A JPS61181356A (en) | 1986-08-14 |
| JPH0472502B2 true JPH0472502B2 (en) | 1992-11-18 |
Family
ID=12011984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60019897A Granted JPS61181356A (en) | 1985-02-06 | 1985-02-06 | Production of yeast extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61181356A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021033705A1 (en) * | 2019-08-22 | 2021-02-25 | 日東化成株式会社 | Antifouling paint composition |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0829065B2 (en) * | 1989-09-25 | 1996-03-27 | アサヒビール株式会社 | Method for producing yeast extract |
| CN103783480B (en) * | 2014-02-13 | 2017-05-24 | 李洁 | Technology for fabricating natural nutritional flavoring agent by taking lentinus edodes stems as raw material |
| EP3673750A4 (en) * | 2017-08-23 | 2021-01-20 | Mitsubishi Corporation Life Sciences Limited | PROCESS FOR PRODUCING SPICES |
| IL295793A (en) * | 2020-02-22 | 2022-10-01 | Yeap Ltd | Yeast as a raw material for animal product substitutes |
-
1985
- 1985-02-06 JP JP60019897A patent/JPS61181356A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021033705A1 (en) * | 2019-08-22 | 2021-02-25 | 日東化成株式会社 | Antifouling paint composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61181356A (en) | 1986-08-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |