JPH0748990B2 - Method for producing clear yeast extract - Google Patents
Method for producing clear yeast extractInfo
- Publication number
- JPH0748990B2 JPH0748990B2 JP2268449A JP26844990A JPH0748990B2 JP H0748990 B2 JPH0748990 B2 JP H0748990B2 JP 2268449 A JP2268449 A JP 2268449A JP 26844990 A JP26844990 A JP 26844990A JP H0748990 B2 JPH0748990 B2 JP H0748990B2
- Authority
- JP
- Japan
- Prior art keywords
- yeast extract
- producing
- yeast
- clear
- enzyme
- 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 - Fee Related
Links
- 229940041514 candida albicans extract Drugs 0.000 title claims description 26
- 239000012138 yeast extract Substances 0.000 title claims description 26
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 claims description 8
- 210000002421 cell wall Anatomy 0.000 claims description 8
- 230000002934 lysing effect Effects 0.000 claims description 8
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 239000004365 Protease Substances 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 210000005253 yeast cell Anatomy 0.000 claims description 5
- 102000006382 Ribonucleases Human genes 0.000 claims description 4
- 108010083644 Ribonucleases Proteins 0.000 claims description 4
- 241000235646 Cyberlindnera jadinii Species 0.000 claims description 3
- 102000004861 Phosphoric Diester Hydrolases Human genes 0.000 claims description 3
- 108090001050 Phosphoric Diester Hydrolases Proteins 0.000 claims description 3
- 210000004027 cell Anatomy 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 208000035404 Autolysis Diseases 0.000 claims description 2
- 206010057248 Cell death Diseases 0.000 claims description 2
- 230000028043 self proteolysis Effects 0.000 claims description 2
- 239000006285 cell suspension Substances 0.000 claims 2
- 239000007788 liquid Substances 0.000 claims 2
- 102000035195 Peptidases Human genes 0.000 claims 1
- 238000000034 method Methods 0.000 description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 7
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000002773 nucleotide Substances 0.000 description 3
- 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 2
- 239000005909 Kieselgur Substances 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 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 2
- 235000013890 disodium inosinate Nutrition 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 108010056119 protease So Proteins 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 229920002477 rna polymer Polymers 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 101710163270 Nuclease Proteins 0.000 description 1
- 102000004167 Ribonuclease P Human genes 0.000 description 1
- 108090000621 Ribonuclease P Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000009089 cytolysis Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013896 disodium guanylate Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 230000001293 nucleolytic effect Effects 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は澄明度の高いことを特徴とする酵母エキスの製
造法に関するものである。TECHNICAL FIELD The present invention relates to a method for producing a yeast extract characterized by having high clarity.
更に詳しくは、酵母菌体内のリボ核酸を呈味性の無い
２′,3′−ヌクレオチドに加水分解するリボヌクレアー
ゼ類を予め加熱失活させ、その後に塩基性域にて溶菌酵
素を作用させ、更に５′−ヌクレオチド類を生成する様
に５′−ホスホジエステラーゼ及び５′−アデニル酸デ
アミナーゼをプロテアーゼと共に作用させることを特徴
とする澄明な酵母エキスの製造法に関するものであり、
また加熱失活させること無く塩基性域にて溶菌酵素併用
の自己消化をさせる事を特徴とする澄明な酵母エキスの
製造法に関するものである。More specifically, ribonucleases that hydrolyze ribonucleic acid in yeast cells into non-taste 2 ', 3'-nucleotides are preliminarily inactivated by heating, and then a lytic enzyme is allowed to act in the basic region. The present invention relates to a method for producing a clear yeast extract, which comprises allowing 5'-phosphodiesterase and 5'-adenylate deaminase to act with a protease so as to produce 5'-nucleotides,
The present invention also relates to a method for producing a clear yeast extract, which is characterized in that it is self-digested with a lytic enzyme in a basic region without being inactivated by heating.
酵母エキスは強い呈味性と味の質が肉エキスと類似して
おり、更には天然調味料ということもあり、最近の天然
物指向とマツチして肉エキスの安価な代替品として加工
食品の製造に於いて食品素材，天然調味料として近年広
く用いられて来ている。Yeast extract has a strong taste and taste quality similar to meat extract, and it is also called a natural seasoning. It has been widely used in recent years as a food material and natural seasoning in manufacturing.
一般に酵母エキスの製造法としては自己消化法，酵素分
解法などが公知であるが、何れの方法でもエキス回収率
を上げ様とすると細胞壁等に由来するリン脂質成分が遊
離して濁りとなり澄明性の点に於いて満足の行くもので
はない。Generally, as a method for producing a yeast extract, an autolysis method, an enzymatic decomposition method, etc. are known. However, in any method, if the extract recovery rate is increased, the phospholipid component derived from the cell wall or the like is released and becomes turbid and clear. In terms of, it is not satisfactory.
自己消化法では菌体内RNA（リボ核酸ヌクレアーゼ）の
分解をpH6〜6.6に調節し自己消化させることにより抑制
し、その後にRNAを加熱抽出してから５′−ホスホジエ
ステラーゼ及び５′−アデニル酸デアミナーゼを添加す
る方法（特開昭55−92672）が知られている。しかしな
がら、この処方では抽出率が40〜60％と低い。In the self-digestion method, the degradation of intracellular RNA (ribonucleic acid nuclease) is suppressed by adjusting the pH to 6 to 6.6 and self-digesting, and then RNA is extracted by heating, and then 5'-phosphodiesterase and 5'-adenylate deaminase are extracted. A method of adding (Japanese Patent Laid-Open No. 55-92672) is known. However, this formulation has a low extraction rate of 40-60%.
また本発明者等は酵素分解法として酵母菌体内のリボヌ
クレアーゼを加熱失活させて後、溶菌酵素である５′−
ホスホジエステラーゼ,5′−アデニル酸デアミナーゼ及
びプロテアーゼを順次添加する方法（特開昭62−20159
5）を提案した。しかし、この方法でもエキス回収率が6
0％以上になつて来ると濁り成分が遊離して来るため、
そのままでは澄明なエキスは製造出来ず、そのため澄明
性を問題にするスープ・だし等には添加量を多くするこ
とが出来ない。In addition, the present inventors have carried out an enzymatic decomposition method by heating and inactivating ribonuclease in yeast cells, and then using 5'- which is a lytic enzyme.
Method of sequentially adding phosphodiesterase, 5'-adenylate deaminase and protease (JP-A-62-20159)
5) proposed. However, even with this method, the extract recovery rate is 6
When it reaches 0% or more, turbidity components are released, so
As it is, a clear extract cannot be produced, so that it is not possible to add a large amount to soups, soups, etc. where clarity is a problem.
また、この濁り成分は0.5ミクロン以下と非常に小さい
為、通常のケイソウ土過では除去出来ない。そこで除
去方法としてはメンブラン過，限外過や、酵素によ
り濁り成分を凝集させ、それをケイソウ土過により除
去する方法（特公平２−20225）等が挙げられるが、何
れの方法も設備費や酵素代等が更に必要となるので経済
的に満足の行く方法ではない。In addition, since this turbidity component is very small, 0.5 micron or less, it cannot be removed by normal diatomaceous earth filtration. Therefore, examples of the removal method include membrane filtration, ultrafiltration, and a method in which a turbid component is aggregated by an enzyme and removed by diatomaceous earth filtration (Japanese Patent Publication No. 2-20225). It is not an economically satisfactory method because it requires additional enzyme charges.
本発明者等は澄明性の優れた酵母エキスの製造法に就い
て鋭意検討した結果、酵母懸濁液を加熱して菌体内リボ
ヌクレアーゼを失活させた後、塩基性域にて溶菌酵素を
作成させ、更に呈味性５′−ヌクレオチド類を生成する
様に５′−ホスホジエステラーゼ及び５′−アデニル酸
デアミナーゼをプロテアーゼと共に作用させることによ
り澄明性の高い酵母エキスの製造法を見い出した。As a result of intensive investigations by the present inventors on a method for producing a yeast extract having excellent clarity, the yeast suspension is heated to deactivate intracellular ribonuclease, and then a lytic enzyme is produced in a basic region. Then, a method for producing highly clear yeast extract was found by allowing 5'-phosphodiesterase and 5'-adenylate deaminase to act together with a protease so as to produce tasty 5'-nucleotides.
また酵母懸濁液のpHを塩基性域に調製後、溶菌酵素併用
で自己消化させることによる澄明性の高い酵母エキスの
製造法も見い出した。本発明に於ける酵母エキスの原料
となり得る酵母はCandida utilisキヤンデイダ ウチリ
スとSaccharomyces cerevisicieサツカロミセス セレ
ビシアエであり、溶菌工程のpHは濁り成分を遊離させな
い為にpH8〜11、好ましくは抽出率の良い所という場合
にはpH8.5〜10が適当である。またその他の酵素５′−
ホスホジエステラーゼ,5′−アデニル酸デアミナーゼ，
プロテアーゼの添加量，反応温度,pHに就いては特に限
定するものではなく各々の至適条件で反応させるだけで
充分である。We also found a method for producing a highly clear yeast extract by adjusting the pH of a yeast suspension to a basic range and then autolyzing it with a lytic enzyme. Yeasts that can be used as a raw material of the yeast extract in the present invention are Candida utilis Candida utilis and Saccharomyces cerevisicie Saccharomyces cerevisiae, and the pH of the lysis step is pH 8 to 11 in order to prevent turbid components from being liberated, preferably when the extraction rate is good. A pH of 8.5 to 10 is suitable for. Other enzymes 5'-
Phosphodiesterase, 5'-adenylate deaminase,
The amount of protease added, the reaction temperature, and the pH are not particularly limited, and it is sufficient to carry out the reaction under each optimum condition.
本発明で言う溶菌酵素はβ−１・３−glucanaseグルカ
ナーゼ活性を有するものであつてpH7〜10で活性を有す
るものなら何れでも良い。また５′−ホスホジエステラ
ーゼ,5′−アデニル酸デアミナーゼは市販品のものでよ
く、プロテアーゼに於いてはエンド型，エキソ型の何れ
でも良く、味質により使い分けるものである。The lytic enzyme referred to in the present invention may be any one as long as it has β-1 / 3-glucanase glucanase activity and has activity at pH 7-10. The 5'-phosphodiesterase and 5'-adenylate deaminase may be commercially available products, and the protease may be either endo-type or exo-type, and may be selected depending on the taste.
今回の処方で製造した酵母エキスは澄明性の非常に優れ
た天然酵母エキスであるため、濁りが化学調味料を嫌う
天然指向のスープやだし類等にも従来品では添加出来な
かつた高濃度での添加も可能となつた。Since the yeast extract produced with this formulation is a natural yeast extract with excellent clarity, it has a high concentration that can not be added to conventional products such as natural oriented soups and soups that hate chemical seasonings due to turbidity. Can be added.
以下、実施例を挙げて詳細に説明する。 Hereinafter, the present invention will be described in detail with reference to examples.
実施例1,比較例１ Candida utilisキヤンデイダ ウチリス（IFO O619）酵
母スラリー（菌体濃度13％）1000mlを100℃,10分間，加
熱後50℃にまで冷却し、細胞壁溶解酵素〔商品名;YL−
５（天野製薬（株）製）〕を2.6g加え６時間,pH6.5で反
応させる。その後65℃まで昇温し、核酸分解酵素（５′
−ホスホジエステラーゼ）、リボヌクレアーゼＰ（天野
製薬（株）製）200mgを加え３時間反応させた後、50℃
にまで冷却し蛋白質分解酵素プロテアーゼ〔商品名；ナ
ガーゼ（長瀬産業（株）製）〕を2g,5′−アデニル酸デ
アミナーゼ（天野製薬（株）製）200mgを加え10時間反
応させた。Example 1 and Comparative Example 1 Candida utilis Candida utilis (IFO O619) 1000 ml of yeast slurry (cell concentration 13%) was heated at 100 ° C. for 10 minutes, then cooled to 50 ° C., and cell wall lysing enzyme [trade name; YL-
2.6 (manufactured by Amano Pharmaceutical Co., Ltd.)] and added, and reacted at pH 6.5 for 6 hours. After that, the temperature was raised to 65 ° C and the nucleolytic enzyme (5 '
-Phosphodiesterase) and ribonuclease P (manufactured by Amano Pharmaceutical Co., Ltd.) (200 mg) were added and reacted for 3 hours, then at 50 ° C.
After cooling to 0, 2 g of 5 g of 5'-adenylate deaminase (manufactured by Amano Pharmaceutical Co., Ltd.) of proteolytic protease [trade name: Nagase (manufactured by Nagase Sangyo Co., Ltd.)] was added and reacted for 10 hours.
放冷後、常法に従い処理し95gの酵母エキスを得た。こ
の酵母エキス中の５′−イノシン酸ナトリウムとグアニ
ル酸ナトリウムとの含量は夫々1.9％と2.0％であつた。After cooling, it was treated according to a conventional method to obtain 95 g of yeast extract. The contents of sodium 5'-inosinate and sodium guanylate in this yeast extract were 1.9% and 2.0%, respectively.
この酵母エキス１％溶液に於けるOD660nm吸光値を測定
した処、0.15と非常に濁つていた（比較例１）。When the OD660nm absorption value of this yeast extract 1% solution was measured, it was 0.15, which was very turbid (Comparative Example 1).
また細胞壁溶解酵素を作用させるpHを8.5にする以外は
上と同様に処理して酵母エキス93gを得た。この酵母エ
キス中の５′−イノシン酸ナトリウムと５′−グアニル
酸ナトリウムの含量は比較例１よりもエキス抽出率が低
下した分だけ濃縮されたため、2.2％と2.3％で高かつ
た。Further, the same procedure as above was carried out except that the pH at which the cell wall lysing enzyme was allowed to act was 8.5, to obtain 93 g of yeast extract. The contents of sodium 5'-inosinate and sodium 5'-guanylate in this yeast extract were high at 2.2% and 2.3% because they were concentrated as compared with Comparative Example 1 due to the lower extract extraction rate.
またこの酵母エキス１％溶液に於ける660nm吸光値を測
定した。この結果を他社品と比較して第１表に示す。Further, the absorbance value at 660 nm in this 1% solution of yeast extract was measured. The results are shown in Table 1 in comparison with those of other companies.
実施例2,比較例２ Saccharomyces cerevisicieサツカロミセス セレビシ
アエ（IFO 0250）酵母スラリー（菌体濃度13％）1000ml
を50℃にまで加温後、細胞壁溶解酵素〔商品名;YL−５
（天野製薬（株）製）〕を2.6g加え、20時間,pH6.5で反
応させた。 Example 2 and Comparative Example 2 Saccharomyces cerevisicie Saccharomyces cerevisiae (IFO 0250) yeast slurry (cell concentration 13%) 1000 ml
After heating to 50 ℃, cell wall lysing enzyme [trade name; YL-5
(Manufactured by Amano Pharmaceutical Co., Ltd.)] was added and reacted at pH 6.5 for 20 hours.
放冷後、常法に従い処理し105gを得た。またこの酵母エ
キス１％溶液に於ける660nm吸光値を測定した処、0.20
とエキス抽出率が高い分だけ非常に濁つていた。（比較
例２） また細胞壁溶解酵素を作用させるpHを8.5にする以外は
上と同様にして処理し酵母エキス95gを得た。この酵母
エキス１％溶液に於ける660nm吸光値は0.006と非常に澄
明度が高かつた。（実施例２）After cooling, it was treated according to a conventional method to obtain 105 g. In addition, when the absorbance value at 660 nm in this yeast extract 1% solution was measured, it was 0.20.
And it was very turbid due to the high extract extraction rate. (Comparative Example 2) Further, 95 g of yeast extract was obtained by the same treatment as above except that the pH at which the cell wall lysing enzyme was acted was adjusted to 8.5. The 1% solution of this yeast extract had an absorbance value of 660 nm of 0.006, which was very high in clarity. (Example 2)
Claims (4)
体内のプロテアーゼ，リボヌクレアーゼ類を失活させた
後、細胞壁溶解酵素を作用させるに際して液pHを８〜11
とし、更にホスホジエステラーゼ,5′−アデニル酸デア
ミナーゼ及びプロテアーゼを作用させることを特徴とす
る澄明な酵母エキスの製造法。1. A yeast cell suspension is heated to 80 to 100 ° C. to deactivate proteases and ribonucleases in the cells, and then the pH of the solution is set to 8 to 11 when the cell wall lysing enzyme is allowed to act.
And a phosphodiesterase, 5'-adenylate deaminase, and a protease, which are allowed to act, and a method for producing a clear yeast extract.
解酵素を添加併用して酵母エキスを調製するに際して液
pHを８〜11,液温度を40〜60℃として溶菌反応を行なう
ことを特徴とする澄明な酵母エキスの製造法。2. A liquid for preparing a yeast extract by adding a cell wall lysing enzyme to a yeast cell suspension by autolysis to add it.
A method for producing a clear yeast extract, which comprises performing a lysing reaction at a pH of 8 to 11 and a liquid temperature of 40 to 60 ° C.
myces cerevisicieである請求項１または２に記載の澄
明な酵母エキスの製造法。3. The yeast cell is Candida utilis or Saccharo.
The method for producing a clear yeast extract according to claim 1 or 2, which is myces cerevisicie.
主体である請求項１ないし３の何れか１項に記載の澄明
な酵母エキスの製造法。4. The method for producing a clear yeast extract according to any one of claims 1 to 3, wherein the cell wall lysing enzyme is mainly composed of β-1.3 glucanase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2268449A JPH0748990B2 (en) | 1990-10-08 | 1990-10-08 | Method for producing clear yeast extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2268449A JPH0748990B2 (en) | 1990-10-08 | 1990-10-08 | Method for producing clear yeast extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04144667A JPH04144667A (en) | 1992-05-19 |
| JPH0748990B2 true JPH0748990B2 (en) | 1995-05-31 |
Family
ID=17458667
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2268449A Expired - Fee Related JPH0748990B2 (en) | 1990-10-08 | 1990-10-08 | Method for producing clear yeast extract |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0748990B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011205927A (en) * | 2010-03-29 | 2011-10-20 | Nagase & Co Ltd | Method for producing yeast extract |
| JP2013053083A (en) * | 2011-09-01 | 2013-03-21 | Kohjin Life Sciences Co Ltd | Method of producing yeast protein |
| TWI652992B (en) * | 2011-10-31 | 2019-03-11 | 興人生命科學股份有限公司 | Yeast-derived seasoning, method for producing yeast protein composition, and yeast-derived seasoning |
| JP2013116101A (en) * | 2011-10-31 | 2013-06-13 | Kohjin Life Sciences Co Ltd | Yeast cell wall fraction with high food fiber content |
| WO2025254122A1 (en) * | 2024-06-04 | 2025-12-11 | 天野エンザイム株式会社 | Method for producing yeast extract |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59109153A (en) * | 1982-12-14 | 1984-06-23 | Takeda Chem Ind Ltd | Preparation of yeast extract |
| JPS62201595A (en) * | 1986-01-29 | 1987-09-05 | Sanyo Kokusaku Pulp Co Ltd | Production of yeast extract |
-
1990
- 1990-10-08 JP JP2268449A patent/JPH0748990B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04144667A (en) | 1992-05-19 |
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