JP2009213395A - Method for producing yeast extract - Google Patents
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本発明は酵母エキスの製造方法に関する。特に本発明は、異臭が除去されたまたは低減された酵母エキスの製造方法に関する。また、本発明は酵母エキスの酵母臭を除去または低減する方法にも関する。 The present invention relates to a method for producing a yeast extract. In particular, the present invention relates to a method for producing a yeast extract from which off-flavors are removed or reduced. The present invention also relates to a method for removing or reducing the yeast odor of a yeast extract.
酵母エキスは種々の遊離アミノ酸、有機酸、呈味性5'-ヌクレオチド（例えば5'-IMP、5'-GMP）等を含む天然物として注目されている。特に、食品に複雑なうま味を与える調味料としての利用価値が注目されている。
酵母エキスの製造法として、一般に、自己消化法（酵母菌体内に本来あるタンパク質分解酵素等を利用して菌体を可溶化する方法）、酵素分解法（微生物や植物由来の酵素を添加して可溶化する方法）、熱水抽出法（熱水中に一定時間浸漬して可溶化する方法）、酸あるいはアルカリ分解法（種々の酸あるいはアルカリを添加して可溶化する方法）、物理的破砕法（超音波処理や、高圧ホモジェナイズ法、グラスビーズ等の固形物と混合して混合・磨砕することにより破砕する方法）、凍結融解法（凍結・融解を１回以上行うことにより破砕する方法）等が知られている。これらはいずれも当業者にはよく知られた方法である。酵母エキスは上述のように調味料として注目されているが、酵母特有の異臭（酵母臭）があり、原料の酵母および培養方法、酵母エキスの製造方法等に依存して問題となることがある。なかでも、自己消化法は反応が比較的穏やかで、外部から酵素を添加する必要もなく製造工程および操作が比較的簡便である上に、うま味が強い酵母エキスが高収率で得られる等の種々の利点を有しているが、自己消化法によって得られる酵母エキスにおいても異臭（酵母臭）が問題となっていた。
また、酵母エキス中の呈味性5'-ヌクレオチドは酸性条件下で分解しやすいこと、一方、酵母の内在性ヌクレアーゼは一般にアルカリ性条件下では機能しにくいこと、および、酵母の内在性プロテアーゼの多くは酸性プロテアーゼであって内在性核酸分解酵素と同様アルカリ性条件下では一般に機能しにくいことも知られている。
Yeast extract has attracted attention as a natural product containing various free amino acids, organic acids, taste 5′-nucleotides (for example, 5′-IMP, 5′-GMP) and the like. In particular, the utility value as a seasoning that gives a complex umami taste to food is attracting attention.
As a method for producing yeast extract, generally, a self-digestion method (a method of solubilizing cells using a proteolytic enzyme or the like inherent in yeast cells), an enzyme decomposition method (adding an enzyme derived from a microorganism or a plant) Solubilization method), hot water extraction method (method of solubilization by soaking in hot water for a certain period of time), acid or alkali decomposition method (method of solubilization by adding various acids or alkalis), physical crushing Method (sonication, high-pressure homogenization method, method of crushing by mixing and grinding with solids such as glass beads), freeze-thaw method (method of crushing by freezing and thawing at least once) ) Etc. are known. These are all methods well known to those skilled in the art. Yeast extract has attracted attention as a seasoning as described above, but has a peculiar odor (yeast odor) unique to yeast, and may be problematic depending on the yeast used in the raw material, the culture method, the yeast extract production method, and the like. . Among them, the self-digestion method has a relatively mild reaction, does not require the addition of an enzyme from the outside, makes the production process and operation relatively simple, and gives a yeast extract with a strong umami taste in a high yield. Although it has various advantages, a bad odor (yeast odor) has also been a problem in the yeast extract obtained by the self-digestion method.
In addition, tasty 5'-nucleotides in yeast extracts are prone to degradation under acidic conditions, whereas yeast endogenous nucleases are generally difficult to function under alkaline conditions, and many of the yeast endogenous proteases Is known to be an acidic protease and generally difficult to function under alkaline conditions like the endogenous nuclease.
したがって、酵母エキスの呈味性を維持するため、弱アルカリ性条件下で自己消化によって酵母エキスを調製する方法、内在性プロテアーゼを失活させ、アルカリ性条件下で酵素処理して酵母菌体を破壊する方法、および、酵素以外の方法によって中性〜アルカリ性条件下で菌体を破壊することによって酵母エキスを抽出する方法を含む種々の試みが知られている。また、酵母菌体を直接アルカリ処理してRNAを回収する試みも行われているが、酵母菌体およびその抽出物（粗エキスを含む）を長時間アルカリ処理することはペプチド分子内／分子間架橋やアンモニアの遊離、苦味成分の生成等の望ましくない結果をもたらすことがあることも知られている。
酵母臭の原因物質はその全てが特定されているわけではないが、酵母臭を除去または低く抑えるために種々の方法が試みられている。それらには、例えば、活性炭処理によって異臭の原因となる分子を吸着させ、酵母臭を除去する方法（特公平3-24190）、脂質を酵素によって分解して酵母臭を低減させる方法（特公平2-20225）等が含まれる。さらに、自己消化を加圧下で行い、逆浸透膜による濃縮およびそれに続くろ過殺菌によって特定の低分子量画分を除去して、呈味性を保持しつつ異臭の少ない酵母エキスを作製する方法（特開2002-355008）、および、酵素処理によって得た酵母抽出物を疎水性樹脂カラムを通すことによって、酵母エキスの異臭や苦味を除去する方法（月刊フードケミカル、1991-10, p46-51）も報告されている。また、酵母エキスを酸性下で加熱することによって酵母特有の異臭を除去する方法も報告されている（特公平4-72502）。
酵母エキスの製造方法および種々の問題点に関する従来の試みはNew Food Industry 1994, Vol.36, N0. 10, p41-47およびNew Food Industry 1994, Vol.36, N0. 11, p33-35にも見ることができる。
Therefore, in order to maintain the taste of yeast extract, a method of preparing yeast extract by self-digestion under weakly alkaline conditions, inactivating endogenous protease, and destroying yeast cells by enzymatic treatment under alkaline conditions Various attempts including methods and methods for extracting yeast extract by destroying bacterial cells under neutral to alkaline conditions by methods other than enzymes are known. In addition, attempts have been made to recover RNA by direct alkali treatment of yeast cells, but long-time alkaline treatment of yeast cells and their extracts (including crude extracts) can be performed within the peptide molecule or between molecules. It is also known that it can lead to undesirable results such as cross-linking, release of ammonia, and the formation of bitter components.
Not all of the causative substances of yeast odor have been specified, but various methods have been tried to remove or keep yeast odor low. These include, for example, a method of adsorbing molecules that cause off-flavor by activated carbon treatment to remove yeast odor (Japanese Patent Publication No. 3-24190), a method of reducing lipids by enzymes and reducing yeast odor (Japanese Patent Publication No. 2). -20225). Furthermore, self-digestion is performed under pressure, a specific low molecular weight fraction is removed by concentration using a reverse osmosis membrane and subsequent filtration sterilization to produce a yeast extract with low off-flavor while maintaining taste (special (2002-355008) and a method for removing the nasty smell and bitterness of yeast extract by passing the yeast extract obtained by enzyme treatment through a hydrophobic resin column (Monthly Food Chemical, 1991-10, p46-51) It has been reported. In addition, a method of removing a nasty smell peculiar to yeast by heating the yeast extract under acidic conditions has been reported (Japanese Patent Publication No. 4-72502).
Previous attempts on yeast extract production methods and various problems are also reported in New Food Industry 1994, Vol.36, N0.10, p41-47 and New Food Industry 1994, Vol.36, N0.11, p33-35. Can see.
本発明により、酵母特有の異臭（酵母臭）が除去されたまたは低減された酵母エキスの製造方法が提供される。特に本発明により、異臭が除去または低減され、かつ十分な呈味を維持した酵母エキスの製造方法が提供される。
また、本発明により、酵母特有の異臭（酵母臭）が除去されたまたは低減された酵母エキス、特に、異臭が除去または低減され、かつ十分な呈味を維持した酵母エキスが提供される。
The present invention provides a method for producing a yeast extract from which a peculiar odor (yeast odor) peculiar to yeast is removed or reduced. In particular, the present invention provides a method for producing a yeast extract in which off-flavors are removed or reduced and sufficient taste is maintained.
In addition, according to the present invention, a yeast extract from which a peculiar odor (yeast odor) peculiar to yeast has been removed or reduced, in particular, a yeast extract in which a bad odor is removed or reduced and sufficient taste is maintained is provided.
本発明により、酵母溶解物または酵母抽出物をアルカリ性条件で濃縮することを含む、酵母エキスの製造方法が提供される。
特に本発明により、酵母溶解物または酵母抽出物をアルカリ性条件で40℃〜100℃にて濃縮することを含む、酵母エキスの製造方法が提供される。
さらに本発明は、酵母溶解物または酵母抽出物をアルカリ性条件で減圧濃縮することを含む、酵母エキスの製造方法を提供する。特に、本発明は、上述のいずれかの酵母エキス製造方法において、酵母溶解物または酵母抽出物をアルカリ性条件で40℃〜95℃にて減圧濃縮を行う、酵母エキス製造方法でもある。
特に、本発明において、上記アルカリ性条件はpH7.0より高く13.0以下、好ましくはpH9.0〜13.0であることを含む。
また、本発明は本発明の酵母エキス製造方法によって製造される酵母エキスでもある。
The present invention provides a method for producing a yeast extract, comprising concentrating a yeast lysate or yeast extract under alkaline conditions.
In particular, the present invention provides a method for producing a yeast extract comprising concentrating a yeast lysate or yeast extract under alkaline conditions at 40 ° C to 100 ° C.
Furthermore, the present invention provides a method for producing a yeast extract, which comprises concentrating a yeast lysate or yeast extract under reduced pressure under alkaline conditions. In particular, the present invention is also a yeast extract production method in which the yeast lysate or yeast extract is concentrated under reduced pressure at 40 ° C. to 95 ° C. under alkaline conditions in any of the above-described yeast extract production methods.
In particular, in the present invention, the alkaline condition includes pH higher than 7.0 and not higher than 13.0, preferably pH 9.0 to 13.0.
Moreover, this invention is also the yeast extract manufactured by the yeast extract manufacturing method of this invention.
本発明により、十分な呈味を有し、かつ酵母特有の異臭（酵母臭）が除去または低減された酵母エキスの製造方法が提供される。また、本発明により十分な呈味を有し、かつ異臭（酵母臭）が除去または低減された酵母エキスが製品として提供される。 According to the present invention, there is provided a method for producing a yeast extract having a sufficient taste and having a yeast-like off-flavor (yeast odor) removed or reduced. Further, according to the present invention, a yeast extract having sufficient taste and from which the off-flavor (yeast odor) is removed or reduced is provided as a product.
本発明の方法にしたがって、ビール酵母、パン酵母、トルラ酵母などから酵母エキスを製造することができるが、食用に供される酵母であればいずれの酵母または酵母混合物からも本発明によって酵母エキスを製造することができる。
本発明の方法と組み合わせることのできる酵母エキスの製造方法には、自己消化法（酵母菌体内に本来あるタンパク質分解酵素等を利用して菌体を可溶化する方法）、酵素分解法（微生物や植物由来の酵素製剤を添加して菌体を可溶化する方法）、熱水抽出法（熱水中に一定時間浸漬して菌体を可溶化する方法）、酸あるいはアルカリ分解法（種々の酸あるいはアルカリを添加して菌体を可溶化する方法）、物理的破砕法（超音波処理や、高圧ホモジェナイズ法、グラスビーズ等の固形物と混合して混合・磨砕することにより菌体を破砕する方法）、凍結融解法（凍結・融解を１回以上行うことにより菌体を破砕する方法）等が含まれるが、これらに限定されない。これらの酵母エキス製造方法の名称およびその具体的手順は当業者にはよく知られたものである。いずれの方法においても、一般には、酵母菌体が破壊され、残存菌体または菌体破砕物および酵母抽出物を含む酵母溶解物（粗エキスまたは酵母エキス原液とも称される）をそのまま濃縮、あるいはろ過および／または遠心分離によって残存菌体および菌体破砕物から分離して得られるろ過物または上清（酵母抽出物）を濃縮し（濃縮工程）、場合によりさらに凍結乾燥等の処理を行って酵母エキス製品とする。例えば、ビール酵母エキスについて、ビール製造過程で得られるビール酵母を適宜ろ過、洗浄等を行い、上述した種々の方法により菌体を破砕または分解し、得られた酵母溶解物を含む生成物をろ過および／または遠心分離し、酵母抽出物を菌体および菌体破砕物と分離し、さらにこれを濃縮して最終製品としてビール酵母エキスを得ることが出来る。
According to the method of the present invention, a yeast extract can be produced from brewer's yeast, baker's yeast, torula yeast, etc., but any yeast or yeast mixture can be used to produce a yeast extract from any yeast or yeast mixture. Can be manufactured.
The yeast extract production method that can be combined with the method of the present invention includes an autolysis method (a method of solubilizing cells using a proteolytic enzyme or the like inherent in yeast cells), an enzyme decomposition method (such as microorganisms or Method of solubilizing cells by adding plant-derived enzyme preparation), hot water extraction method (method of solubilizing cells by soaking in hot water for a certain period of time), acid or alkali decomposition method (various acids Or a method of solubilizing bacterial cells by adding alkali), physical disruption method (sonication, high-pressure homogenization method, mixing with solids such as glass beads, mixing and grinding to disrupt the bacterial cells Method), freeze-thaw method (method of crushing bacterial cells by freezing and thawing once or more), and the like, but is not limited thereto. The names of these yeast extract production methods and their specific procedures are well known to those skilled in the art. In any method, generally, yeast cells are destroyed, and the yeast lysate (also referred to as a crude extract or a yeast extract stock solution) containing the remaining cells or the disrupted cells and yeast extract is concentrated as it is, or The filtrate or supernatant (yeast extract) obtained by filtration and / or centrifugation to separate from the remaining cells and crushed cells is concentrated (concentration step), and in some cases, treatment such as freeze-drying is performed. Yeast extract product. For example, for brewer's yeast extract, the brewer's yeast obtained in the beer production process is appropriately filtered, washed, etc., the cells are crushed or decomposed by the various methods described above, and the resulting product containing the yeast lysate is filtered. And / or centrifuging to separate the yeast extract from the microbial cells and crushed cells, and further concentrating them to obtain a brewer's yeast extract as the final product.
本発明においては、上記の方法において濃縮工程をアルカリ性条件下（好ましくは、7.0より高く13.0以下のpH、さらに好ましくはpH9.0〜13.0）で行う。特に、本発明においては前述の濃縮工程は40℃〜100℃（減圧濃縮の場合40℃〜95℃）、好ましくは60℃〜100℃（減圧濃縮の場合60℃〜95℃）、特に好ましくは70℃〜100℃（減圧濃縮の場合70℃〜95℃）で行う。本発明の方法と上述した公知の酵母エキス製造法とを組み合わせる場合、アルカリ条件下における濃縮工程以外の工程は従来の方法と同様でよい。より具体的には、濃縮工程以外の工程においては、上述した公知の各方法にしたがって中性〜酸性条件で行うことができる。
本発明の方法は、自己消化法、酵素分解法、熱水抽出法と組み合わせることが特に好ましい。すなわち、本発明にしたがって、酵母の自己消化、酵素分解または熱水抽出によって得られる酵母溶解物または酵母抽出物を上述したようにアルカリ性条件下で濃縮することができる。自己消化法によって製造される酵母エキスは上述したように種々の利点を有する一方、異臭が問題とされる場合があるので、本発明の方法は自己消化法と組み合わせるために特に適している。自己消化法と組み合わせる場合、アルカリ性条件下では内在性プロテアーゼおよびヌクレアーゼが機能しにくいので、自己消化工程は好ましくは弱酸性、例えばpH5.0〜7.0、より好ましくはpH5.0〜6.0の条件下で行うのが望ましい。また、酵素分解法または熱水抽出法と組み合わせる場合も、酵母菌体およびその抽出物（粗エキスを含む）を長時間アルカリ処理することは好ましくない結果を生じることもあるので、酵素分解または熱水抽出は中性〜弱酸性で行うことが好ましい。
In the present invention, the concentration step in the above method is carried out under alkaline conditions (preferably, a pH higher than 7.0 and not higher than 13.0, more preferably pH 9.0 to 13.0). In particular, in the present invention, the aforementioned concentration step is 40 ° C. to 100 ° C. (40 ° C. to 95 ° C. for vacuum concentration), preferably 60 ° C. to 100 ° C. (60 ° C. to 95 ° C. for vacuum concentration), particularly preferably It is carried out at 70 ° C to 100 ° C (70 ° C to 95 ° C in the case of vacuum concentration). When the method of the present invention is combined with the above-described known yeast extract production method, the steps other than the concentration step under alkaline conditions may be the same as the conventional method. More specifically, the steps other than the concentration step can be performed under neutral to acidic conditions according to the above-described known methods.
The method of the present invention is particularly preferably combined with an autolysis method, an enzymatic decomposition method, and a hot water extraction method. That is, according to the present invention, the yeast lysate or yeast extract obtained by autolysis, enzymatic degradation or hot water extraction of yeast can be concentrated under alkaline conditions as described above. While the yeast extract produced by the self-digestion method has various advantages as described above, the method of the present invention is particularly suitable for combining with the self-digestion method, since off-flavor may be a problem. When combined with self-digestion methods, endogenous proteases and nucleases are less likely to function under alkaline conditions, so the self-digestion step is preferably mildly acidic, such as pH 5.0-7.0, more preferably pH 5.0-6.0. It is desirable to do it. In addition, when combined with an enzymatic decomposition method or a hot water extraction method, alkaline treatment of yeast cells and their extracts (including crude extracts) for a long time may cause undesirable results. The water extraction is preferably performed at neutral to slightly acidic conditions.
本発明においては、酵母溶解物または酵母抽出物の濃縮をアルカリ性条件下で行う。本発明においてアルカリ性条件を達成するために使用し得るアルカリ剤は食品添加物として許可されているアルカリ性物質であれば制限はない。それらのアルカリ剤には、例えば水酸化ナトリウム（NaOH）、水酸化カリウム（KOH）、炭酸ナトリウム、炭酸水素ナトリウムが含まれ、水酸化ナトリウムおよび水酸化カリウムが特に好ましい。これらのアルカリ剤の添加により酵母溶解物または酵母抽出物のpHは好ましくは7.0より高く13.0以下、より好ましくは9.0〜13.0に調製される。前記濃縮は減圧下で行ってもよく、減圧する場合、圧力は５〜90kPa、好ましくは35〜80kPaで行う。減圧下で濃縮する場合、好ましくは40℃〜95℃、より好ましくは60℃〜95℃、最も好ましくは70℃〜90℃の温度で濃縮を行う。濃縮工程の時間は特に限定されないが、一般には約30分〜約５時間、特に約30分〜約３時間程度であろう。濃縮後、必要に応じて無機酸または有機酸を添加してpHを所定の値、例えば中性付近まで低下させてもよい。使用し得る無機酸または有機酸は食品添加物として許可されているものであって呈味に有害な効果を与えない限り特に制限されないが、一般には塩酸が好ましい。 In the present invention, the yeast lysate or yeast extract is concentrated under alkaline conditions. The alkaline agent that can be used to achieve alkaline conditions in the present invention is not limited as long as it is an alkaline substance that is permitted as a food additive. These alkaline agents include, for example, sodium hydroxide (NaOH), potassium hydroxide (KOH), sodium carbonate, sodium bicarbonate, with sodium hydroxide and potassium hydroxide being particularly preferred. By adding these alkaline agents, the pH of the yeast lysate or yeast extract is preferably adjusted to be higher than 7.0 and not higher than 13.0, more preferably 9.0 to 13.0. The concentration may be performed under reduced pressure. When the pressure is reduced, the pressure is 5 to 90 kPa, preferably 35 to 80 kPa. When concentrating under reduced pressure, the concentration is preferably performed at a temperature of 40 ° C to 95 ° C, more preferably 60 ° C to 95 ° C, and most preferably 70 ° C to 90 ° C. The time for the concentration step is not particularly limited, but will generally be about 30 minutes to about 5 hours, particularly about 30 minutes to about 3 hours. After the concentration, if necessary, an inorganic acid or an organic acid may be added to lower the pH to a predetermined value, for example, near neutrality. The inorganic acid or organic acid that can be used is not particularly limited as long as it is permitted as a food additive and does not adversely affect the taste, but hydrochloric acid is generally preferred.
自己消化法において本発明の方法を適用して酵母エキスを製造する場合の例示的態様を以下に示す。
培養後の生酵母、例えばビール製造終了後に得られるビール酵母を篩過して菌体を集め、水で洗浄する。ビール酵母の場合は菌体に付着しているホップ由来の苦味成分を除去する等の目的でアルカリ洗浄を行っても良い。次にpHを自己消化に適した範囲、例えばpH5.0〜7.0に調製する。続いて、例えば、40℃〜55℃の温度にて、6〜24時間維持して酵母の自己消化を行う。自己消化の温度および時間は必要に応じて調節することができる。自己消化工程において、必要であれば、種々の公知の自己消化促進剤、例えば酢酸エチル、脂肪酸、有機酸、界面活性剤等を加えてもよく、超音波処理や高圧静水処理と組み合わせても良い。その後90℃〜95℃まで温度を上昇させ、10〜20分間熱処理して酵素を失活させる。得られた処理物を遠心分離および／またはろ過等により酵母抽出物と残存菌体および／または菌体破砕物と分離する。得られた抽出物を加熱滅菌（たとえば、加圧下で115℃、40秒）し、さらに水酸化カリウムおよび／または水酸化ナトリウムを添加してpHを7.0より高く13.0以下、好ましくは9.0〜13.0まで上昇させ、40℃〜100℃、例えば約70℃にて濃縮する。一般には濃縮は（必須ではないが）減圧下で行う。減圧する場合、一般には圧力は5〜90kPa、好ましくは35〜80kPa、温度は60℃〜95℃に維持されるであろう。目的に依存するが、抽出物がBrix40〜70となるまで濃縮することが好ましい。したがって、濃縮に要する時間は約30分から約５時間程度であろう。必要に応じて得られた濃縮抽出物に塩酸等を添加してpHを中性付近まで下げ、さらに必要に応じて加熱滅菌またはろ過滅菌して（液体状またはペースト状）酵母エキス製品として冷蔵保管することができる。場合により、腐敗防止のため食塩またはアルコール等を添加して保存することもできる。更に前記酵母エキスをスプレードライヤー等で乾燥させて粉末化することもできる。
An exemplary embodiment in the case of producing a yeast extract by applying the method of the present invention in the autolysis method is shown below.
The cultured yeasts such as brewer's yeast obtained after the production of beer are passed through a sieve to collect the cells and wash them with water. In the case of brewer's yeast, alkali washing may be performed for the purpose of removing hop-derived bitterness components adhering to the cells. Next, the pH is adjusted to a range suitable for autolysis, for example, pH 5.0 to 7.0. Subsequently, for example, yeast is self-digested at a temperature of 40 ° C. to 55 ° C. for 6 to 24 hours. The temperature and time of autolysis can be adjusted as needed. In the self-digestion step, if necessary, various known self-digestion promoters such as ethyl acetate, fatty acids, organic acids, surfactants and the like may be added, and may be combined with ultrasonic treatment or high-pressure hydrostatic treatment. . Thereafter, the temperature is raised to 90 ° C. to 95 ° C., and the enzyme is inactivated by heat treatment for 10 to 20 minutes. The obtained processed product is separated from the yeast extract and the remaining cells and / or cell crushed material by centrifugation and / or filtration. The obtained extract is heat sterilized (for example, 115 ° C. under pressure for 40 seconds), and further added with potassium hydroxide and / or sodium hydroxide to increase the pH from 7.0 to 13.0, preferably from 9.0 to 13.0 Raise and concentrate at 40-100 ° C., eg about 70 ° C. In general, concentration is carried out under reduced pressure (although not essential). When depressurizing, generally the pressure will be maintained between 5 and 90 kPa, preferably between 35 and 80 kPa, and the temperature between 60 ° C and 95 ° C. Depending on the purpose, it is preferred to concentrate until the extract is Brix 40-70. Therefore, the time required for concentration will be about 30 minutes to about 5 hours. Add hydrochloric acid or the like to the concentrated extract obtained as necessary to lower the pH to near neutrality, and then heat sterilize or filter sterilize (liquid or paste) as necessary to store in a refrigerator as a yeast extract product. can do. In some cases, salt or alcohol can be added and stored to prevent spoilage. Furthermore, the yeast extract can be dried by a spray dryer or the like to be powdered.
このようにして得られた液体状、ペースト状または粉末酵母エキスは特有の酵母臭が除去または低減されており、一方、十分な呈味は維持されているので、そのままあるいは食塩等で味をさらに調製して調味料として添加することができる。また、本発明の方法によって製造したペースト状酵母エキスは従来のペースト状酵母エキスに比べて粘度が低下しており扱いやすい。本発明によって得られる酵母エキスの添加量は添加する食品に応じて変動し得るが、酵母臭が低減されている点を除いて一般の酵母エキスと同等であるので、一般にその食品等に対して酵母エキスが用いられる場合と同じ量でよい。
また、本発明の方法によって得られる酵母エキスは発泡性のアルコール飲料、たとえばビール、発泡酒、および、いわゆる第三のビール等の醸造において、発酵原料またはその補充物として使用することができる。本発明の方法によって得られる酵母エキスを発酵原料として使用またはその補充物として添加することにより、ビール、発泡酒、いわゆる第三のビールの酵母臭、特に発泡酒およびいわゆる第三のビールの酵母臭が顕著に低減され、風味の良い製品が提供される。
The liquid, pasty or powdered yeast extract thus obtained has a unique yeast odor removed or reduced, while sufficient taste is maintained, so that the taste can be further increased as it is or with salt or the like. It can be prepared and added as a seasoning. Moreover, the pasty yeast extract produced by the method of the present invention has a lower viscosity than the conventional pasty yeast extract and is easy to handle. The amount of the yeast extract obtained according to the present invention may vary depending on the food to be added, but is equivalent to a general yeast extract except that the yeast odor is reduced. The amount may be the same as when yeast extract is used.
In addition, the yeast extract obtained by the method of the present invention can be used as a fermentation raw material or a supplement for brewing sparkling alcoholic beverages such as beer, sparkling wine, and so-called third beer. By using the yeast extract obtained by the method of the present invention as a fermentation raw material or adding it as a supplement, beer, happoshu, the so-called third beer yeast odor, especially the happoshu and the so-called third beer yeast odor. Is significantly reduced, and a product with a good flavor is provided.
本発明の方法による酵母エキスの製造および製造した酵母エキスの特性（I）
自社製のBx（ブリックス）10の自己消化型酵母抽出物10ｔに、25％水酸化ナトリウム水溶液を300ｋｇ添加して酵母エキスのpHを９とした。この酵母抽出物を、日南機械社製減圧濃縮機を用いて65℃〜70℃の温度にてBx42まで濃縮した後、濃縮物に36%塩酸を添加して中和を行い（pH6.8）、さらに、Bx68程度まで濃縮してアルカリ性条件下で減圧濃縮したペースト状酵母エキス（試料１）を得た。
また、上記と同じ自己消化型酵母抽出物10tを、水酸化ナトリウム水溶液を添加しない点以外は試料１と同様に処理し、Bx66程度まで濃縮した後、食塩を配合してペースト状酵母エキス（比較例１）を得た。試料１の酵母エキスと比較例１の酵母エキスを水で希釈して１％水溶液とし、10名のパネラーにて官能評価を行った。
その結果、10人中８人が「比較例１に比べて試料１の酵母臭は弱い」と感じたとの評価を得た。また、試料１のペースト状酵母エキスは比較例１に比べて粘度の低下が見られた。
Production of yeast extract by the method of the present invention and characteristics of the produced yeast extract (I)
300 kg of 25% aqueous sodium hydroxide solution was added to 10 t of self-digested yeast extract of Bx (Brix) 10 manufactured in-house to adjust the pH of the yeast extract to 9. The yeast extract was concentrated to Bx42 at a temperature of 65 ° C. to 70 ° C. using a vacuum concentrator manufactured by Nichinan Kikai Co., Ltd., and neutralized by adding 36% hydrochloric acid to the concentrate (pH 6.8). Further, a paste-like yeast extract (sample 1) obtained by concentrating to about Bx68 and concentrating under reduced pressure under alkaline conditions was obtained.
In addition, the same autodigestive yeast extract 10t as above was treated in the same manner as Sample 1 except that no sodium hydroxide aqueous solution was added, concentrated to about Bx66, mixed with salt, and pasty yeast extract (comparison) Example 1) was obtained. The yeast extract of Sample 1 and the yeast extract of Comparative Example 1 were diluted with water to give a 1% aqueous solution, and sensory evaluation was performed by 10 panelists.
As a result, it was evaluated that 8 out of 10 felt that the yeast odor of Sample 1 was weaker than that of Comparative Example 1. Further, the viscosity of the pasty yeast extract of Sample 1 was found to be lower than that of Comparative Example 1.
本発明の方法による酵母エキスの製造および製造した酵母エキスの特性（I）
自社製のBx８の酵素分解型酵母抽出物500gに48%水酸化ナトリウム水溶液16ｇを添加しｐHを12とした。東京理科社製エバポレーターを用いて、ウォーターバス温度80℃にて減圧濃縮を行い、４時間後にBx40の酵母抽出物を得た。得られた酵母抽出物に36%塩酸を添加して中和を行い(pH6.2)、アルカリ性条件下で減圧濃縮した酵母エキス（試料２）を得た。アルカリ処理しないことを除いて試料２と同様にして調製した酵素分解型酵母エキス（比較例２）を比較対照とし、両者を水で希釈して固形分濃度0.5％に調整し、10名のパネラーにて官能評価を行った。その結果、10人中６人が、比較例２に比べて試料２は「酵母臭が弱い」、６人が「先味が強い」、7人が「後味が強い」と感じるとの評価を得た。したがって、本発明にしたがって製造した酵母エキス（試料２）は調味料として好適であることが示された。
Production of yeast extract by the method of the present invention and characteristics of the produced yeast extract (I)
A pH of 12 was obtained by adding 16 g of 48% aqueous sodium hydroxide solution to 500 g of the enzyme-degraded yeast extract of Bx8 produced in-house. Using an evaporator manufactured by Tokyo Science, vacuum concentration was performed at a water bath temperature of 80 ° C., and a yeast extract of Bx40 was obtained after 4 hours. The obtained yeast extract was neutralized by adding 36% hydrochloric acid (pH 6.2) to obtain a yeast extract (sample 2) concentrated under reduced pressure under alkaline conditions. Enzyme-degraded yeast extract (Comparative Example 2) prepared in the same manner as Sample 2 except that it was not treated with alkali was used as a comparative control. Both were diluted with water and adjusted to a solids concentration of 0.5%. The sensory evaluation was performed. As a result, 6 out of 10 people evaluated that Sample 2 felt “weak yeast odor”, 6 “strong taste”, and 7 “strong aftertaste” compared to Comparative Example 2. Obtained. Therefore, it was shown that the yeast extract (sample 2) manufactured according to this invention is suitable as a seasoning.
本発明の方法によって製造した酵母エキスを原料に添加して得られたビール風味発泡性醸造酒（その他の醸造酒（発泡性））の特性
仕込み釜に78℃の水を張り、液糖（コーンスターチの酵素分解物）、ダイズペプチド、実施例１に記載の酵母エキス、およびカラメル色素を投入して混合した。混合液を煮沸釜に移し、ホップを加えて煮沸した。ろ過により煮沸物から固形物を除き、ろ液を冷却した。常法に従って、ビール酵母を添加し、発酵させてビール風味発泡性醸造酒（日本国酒税法上「その他の醸造酒（発泡性）」に分類される）を製造した（試験品）。
日本国酒税法上の「その他の醸造酒（発泡性）」には、麦芽を使用せず、大麦、小麦、米、コーンスターチ等のデンプン質原料をデンプン分解酵素にて分解したものを糖源として使用し、窒素源としてダイズ等の豆類のタンパク質分解物、酵母エキス等を使用して製造される発泡性のアルコール飲料が含まれる。
24名のパネラーを対象にして、製造した発泡性醸造酒の官能検査評価を行った。評価には自由コメント欄を設けたのでその結果と併せて結果を以下の表に示す。対照品としては、従来の方法に従って製造した酵母エキス（すなわち濃縮をアルカリ性条件下で行わない）を使用したこと以外は上記試験品と同じ方法によって製造した発泡性醸造酒を使用した。
The beer-flavored sparkling brewed liquor obtained by adding the yeast extract produced by the method of the present invention (other brewed liquor (foaming)) to the characteristic charge kettle is filled with water at 78 ° C. and liquid sugar (corn starch) Enzymatic degradation product), soybean peptide, yeast extract described in Example 1, and caramel color were added and mixed. The mixture was transferred to a boiling kettle and boiled with hops. Solids were removed from the boiled product by filtration, and the filtrate was cooled. According to a conventional method, brewer's yeast was added and fermented to produce a beer-flavored sparkling brewed liquor (classified as “other brewed liquor (foaming)” under the Japanese Sake Tax Act) (test product).
“Other brewed liquors (effervescent)” under the Japanese Sake Tax Act uses as a sugar source a starch source such as barley, wheat, rice, corn starch, etc., which is decomposed with starch degrading enzymes, without using malt. It includes foaming alcoholic beverages that are produced using a proteolysate of beans such as soybean, yeast extract and the like as a nitrogen source.
Sensory test evaluation of the produced sparkling brew was conducted for 24 panelists. The evaluation is provided with a free comment column, and the results are shown in the following table together with the results. As a control product, an effervescent brewed liquor produced by the same method as the above test product was used except that a yeast extract produced according to a conventional method (that is, concentration was not performed under alkaline conditions) was used.
表１．官能検査結果（N=24人）
Claims (10)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2015141531A1 (en) * | 2014-03-20 | 2015-09-24 | アサヒグループホールディングス株式会社 | Method of producing yeast extract |
| CN113755314A (en) * | 2021-08-25 | 2021-12-07 | 兰其军 | Yeast extract production process |
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| JP2000316523A (en) * | 1999-05-10 | 2000-11-21 | Yoshihide Hagiwara | Production of yeast extract |
| JP2002306120A (en) * | 2001-04-10 | 2002-10-22 | Asahi Beer Food Ltd | Method for producing yeast extract |
| JP2006166737A (en) * | 2004-12-13 | 2006-06-29 | Alpron Co Ltd | Method for producing yeast-derived glucan |
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| JPS5115647A (en) * | 1974-07-26 | 1976-02-07 | Kojin Kk | |
| JPH0956361A (en) * | 1995-06-15 | 1997-03-04 | Kirin Brewery Co Ltd | Production of yeast extract |
| JP2000316523A (en) * | 1999-05-10 | 2000-11-21 | Yoshihide Hagiwara | Production of yeast extract |
| JP2002306120A (en) * | 2001-04-10 | 2002-10-22 | Asahi Beer Food Ltd | Method for producing yeast extract |
| JP2006166737A (en) * | 2004-12-13 | 2006-06-29 | Alpron Co Ltd | Method for producing yeast-derived glucan |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2015141531A1 (en) * | 2014-03-20 | 2015-09-24 | アサヒグループホールディングス株式会社 | Method of producing yeast extract |
| JPWO2015141531A1 (en) * | 2014-03-20 | 2017-04-06 | アサヒグループホールディングス株式会社 | Method for producing yeast extract |
| CN113755314A (en) * | 2021-08-25 | 2021-12-07 | 兰其军 | Yeast extract production process |
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