JP2021023148A - Yeast material with reduced offensive odor - Google Patents
Yeast material with reduced offensive odor Download PDFInfo
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- JP2021023148A JP2021023148A JP2019141195A JP2019141195A JP2021023148A JP 2021023148 A JP2021023148 A JP 2021023148A JP 2019141195 A JP2019141195 A JP 2019141195A JP 2019141195 A JP2019141195 A JP 2019141195A JP 2021023148 A JP2021023148 A JP 2021023148A
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- yeast
- offensive odor
- yeast cells
- enzyme
- extract
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 29
- 239000000463 material Substances 0.000 title claims abstract description 13
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 24
- 239000012138 yeast extract Substances 0.000 claims abstract description 24
- 210000002421 cell wall Anatomy 0.000 claims abstract description 14
- 238000000605 extraction Methods 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 210000005253 yeast cell Anatomy 0.000 claims description 31
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 23
- 241000235646 Cyberlindnera jadinii Species 0.000 claims description 4
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 17
- 108090000790 Enzymes Proteins 0.000 abstract description 17
- 108091005804 Peptidases Proteins 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 239000004365 Protease Substances 0.000 description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 229920001503 Glucan Polymers 0.000 description 3
- 229920000057 Mannan Polymers 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 101710130006 Beta-glucanase Proteins 0.000 description 2
- 108010058643 Fungal Proteins Proteins 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 102100032487 Beta-mannosidase Human genes 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 102000006382 Ribonucleases Human genes 0.000 description 1
- 108010083644 Ribonucleases Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241000187747 Streptomyces Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 108010055059 beta-Mannosidase Proteins 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- -1 that is Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
本願発明は酵母菌体又は培養酵母菌体に特定の酵素を作用させて得られる、異臭の低減し
た酵母素材に関する。
The present invention relates to a yeast material having a reduced offensive odor, which is obtained by allowing a specific enzyme to act on a yeast cell or a cultured yeast cell.
酵母には核酸、アミノ酸およびペプチドなど豊富な呈味性成分や栄養成分が含まれてお
り、その抽出物である酵母エキスは天然の調味料や健康食品、微生物用の培地など幅広い
分野で用いられている。
酵母エキスの製造方法としては、抽出に使用する酵素や媒体などにより種々の方法が知ら
れており、たとえば特許文献１〜３が挙げられる。
Yeast contains abundant tasting and nutritional components such as nucleic acids, amino acids and peptides, and its extract, yeast extract, is used in a wide range of fields such as natural seasonings, health foods, and media for microorganisms. ing.
As a method for producing a yeast extract, various methods are known depending on the enzyme and medium used for the extraction, and examples thereof include Patent Documents 1 to 3.
一方で、酵母菌体をそのまま利用する方法も知られており、例えば特許文献４または特許
文献５が挙げられる。
On the other hand, a method of using yeast cells as they are is also known, and examples thereof include Patent Document 4 and Patent Document 5.
しかし、酵母菌体を食品にそのまま利用する場合、酵母特有の臭いにより食品本来の風味
を損なうことが課題となっていた。酵母中のたんぱく質を分解することで、味や風味を変
化させて異臭を感じさせないようにすることも可能であるが、その場合分解により原料と
は異なる味や風味が付与されることが課題となっていた。
However, when yeast cells are used as they are in foods, there has been a problem that the original flavor of foods is impaired by the odor peculiar to yeast. By decomposing the protein in yeast, it is possible to change the taste and flavor so that it does not give off an offensive odor, but in that case, the problem is that the decomposition gives a different taste and flavor from the raw material. It was.
本願発明の課題は、酵母菌体または酵母エキス抽出後の酵母菌体の異臭の低減である。 An object of the present invention is reduction of offensive odor of yeast cells or yeast cells after extraction of yeast extract.
本発明者らは鋭意検討の結果、酵母菌体または酵母エキス抽出後の酵母菌体に対して細胞
壁溶解酵素を作用させ、その後加熱工程を経ることで、味質や風味を付与することなく異
臭を低減することを見出した。
As a result of diligent studies, the present inventors have allowed a cell wall-lysing enzyme to act on yeast cells or yeast cells after extraction of yeast extract, and then undergo a heating step to give an offensive odor without imparting taste or flavor. It was found to reduce.
すなわち本発明は、
（１）酵母菌体または酵母エキス抽出後の異臭が低減された酵母菌体
（２）酵母エキス抽出後の酵母菌体又は酵母エキス未抽出の酵母菌体に細胞壁溶解酵素を
作用させることを特徴とする異臭が低減された酵母素材の製造方法
（３）前記酵母菌体がキャンディダ・ユティリス又はサッカロマイセス・セレビシエとす
る上記（２）に記載の異臭が低減された酵母素材の製造方法
That is, the present invention
(1) Yeast cells or yeast cells with reduced offensive odor after yeast extract extraction (2) Yeast cells after yeast extract extraction or yeast cells without yeast extract extracted are characterized by the action of cell wall lytic enzyme. Method for producing yeast material with reduced offensive odor (3) Method for producing yeast material with reduced offensive odor according to (2) above, wherein the yeast cells are Candida utilis or Saccharomyces cerevisiae.
本発明により、従来は酵母特有の異臭により食品に用いることが難しかったが、味や風味
を変化させることなく、原料酵母を食品素材として用いることが可能となった。
According to the present invention, it has been difficult to use yeast as a food material due to the offensive odor peculiar to yeast, but it has become possible to use raw yeast as a food material without changing the taste and flavor.
以下に、本発明を具体的に説明する。
本発明でいう酵母は、主に酵母エキスの原料として用いられる酵母であり、具体的にはサ
ッカロマイセス・セレビシエやキャンディダ・ユティリスなどが挙げられる。
The present invention will be specifically described below.
The yeast referred to in the present invention is a yeast mainly used as a raw material for yeast extract, and specific examples thereof include Saccharomyces cerevisiae and Candida utilis.
本発明の酵母菌体としては、第一に酵母エキス抽出後の酵母菌体、すなわち酵母エキス抽
出残渣が挙げられる。酵母エキス抽出後の酵母菌体とは具体的には、酵母に熱水、アルカ
リ性溶液、自己消化、機械的破砕、細胞壁溶解酵素、蛋白質分解酵素、リボヌクレアーゼ
、またはデアミナーゼのいずれか一つ以上を用いて抽出処理することにより酵母エキスを
抜いた後の残渣である。例として、興人ライフサイエンス（株）製の「KR酵母」が挙げら
れる。
このような残渣は一般的に、グルカン、マンナン、蛋白質および脂質を主要な成分とする
ものであるが、構造的にはグルカンおよびマンナンと他の成分が複合体となって強固に結
合していることが推察され、これに直接プロテアーゼを作用させようとしてもほとんど反
応しない。
First, the yeast cells of the present invention include yeast cells after extraction of yeast extract, that is, yeast extract extraction residue. Specifically, yeast cells after yeast extract extraction use one or more of hot water, alkaline solution, autolysis, mechanical crushing, cell wall lytic enzyme, proteolytic enzyme, ribonuclease, or deaminase in yeast. It is a residue after the yeast extract is extracted by the extraction treatment. An example is "KR yeast" manufactured by Kojin Life Science Co., Ltd.
Such residues generally contain glucan, mannan, protein and lipid as the main components, but structurally, glucan and mannan and other components are tightly bound as a complex. It is speculated that even if a protease is directly acted on this, it hardly reacts.
また、本発明の酵母菌体として、酵母エキスにすることのできない酵母菌体も挙げられる
。例えばビール製造工程から排出された肥飼料用の酵母菌体や廃棄物としての酵母菌体で
も良い。なお、このような酵母エキス未抽出の酵母菌体から取得した酵母素材は、酵母エ
キス抽出後の酵母菌体から取得したものに比べると、相対的な蛋白質含量が低くなる。
In addition, examples of the yeast cells of the present invention include yeast cells that cannot be made into yeast extract. For example, yeast cells for fertilizer feed discharged from the beer manufacturing process or yeast cells as waste may be used. The yeast material obtained from the yeast cells from which the yeast extract has not been extracted has a lower relative protein content than that obtained from the yeast cells after the yeast extract has been extracted.
本発明の酵母タンパクを取得する工程としては、特に限定されないが、まず上述の酵母菌
体に水を加えて約５〜２０％濃度に調整、懸濁した後に、細胞壁溶解酵素を添加し、３０
℃以上にて１〜６時間作用させるのが好ましい。
The step of obtaining the yeast protein of the present invention is not particularly limited, but first, water is added to the above-mentioned yeast cells to adjust the concentration to about 5 to 20%, and after suspension, a cell wall lysifying enzyme is added to 30
It is preferable to allow the action at ° C or higher for 1 to 6 hours.
ここで添加する細胞壁溶解酵素としてはグルカナーゼとマンナナーゼがあるが、本発明に
おいては、細胞壁溶解酵素がプロテアーゼ活性をほとんど有さないことが重要である。具
体的には、ストレプトマイセス属由来のβグルカナーゼ「デナチームGEL」（ナガセケム
テックス社製）、Taloromyces属由来のβグルカナーゼ「Filtrase BRX」（DSMジャパン社
製）等があり、中でも「デナチームGEL」が最も望ましい。
天野エンザイム社製「ツニカーゼFN」は、グルカナーゼとプロテアーゼの混合物の酵素製
剤であり、このようなプロテアーゼを含有する酵素製剤を用いる場合には、酵素製剤中の
プロテアーゼが作用しないような温度またはpHで作用させる必要がある。
Glucanase and mannanase are examples of the cell wall lysifying enzyme added here, but in the present invention, it is important that the cell wall lysifying enzyme has almost no protease activity. Specifically, there are β-glucanase "Denateam GEL" (manufactured by Nagase ChemteX) derived from the genus Streptomyces, β-glucanase "Filtrase BRX" (manufactured by DSM Japan) derived from the genus Taloromyces, etc., among which "Denateam GEL" Is the most desirable.
"Tunicase FN" manufactured by Amano Enzyme is an enzyme preparation of a mixture of glucanase and protease. When using an enzyme preparation containing such a protease, the temperature or pH at which the protease in the enzyme preparation does not act Need to work.
細胞壁溶解酵素による反応に次いで、５０℃以上、望ましくは５０〜１００℃、より望ま
しくは７０〜１００℃の温度で、５分以上、望ましくは５〜２０分の加熱処理を行った後
、さらに１１０℃以上、５秒以上、望ましくは５秒〜３０秒の加熱工程後に、乾燥処理に
より製品を取得する。
Following the reaction with the cell wall lysating enzyme, heat treatment at a temperature of 50 ° C. or higher, preferably 50 to 100 ° C., more preferably 70 to 100 ° C. for 5 minutes or longer, preferably 5 to 20 minutes, and then an additional 110 After a heating step of ° C. or higher for 5 seconds or longer, preferably 5 seconds to 30 seconds, the product is obtained by a drying treatment.
本発明の酵母タンパクの原料としては、酵母エキス未抽出の酵母菌体でも、酵母エキス抽
出後の酵母菌体でも用いることができる。
As the raw material of the yeast protein of the present invention, either yeast cells in which yeast extract has not been extracted or yeast cells in which yeast extract has been extracted can be used.
以下、実施例により本願発明を具体的に説明する。
＜実施例１＞
特開２００２−１０１８４６号公報実施例３に記載のキャンディダ・ユティリス酵母エキ
ス製造方法において、エキス抽出後、遠心分離により除去された菌体残渣を取得し、原料
の酵母菌体として用いた。
この酵母菌体１ｋｇを水に懸濁して１０％濃度とした後、４０℃、ｐＨ４．５に調整後、
細胞壁溶解酵素（ナガセケムテックス社製「デナチームGEL」）を３０ｇ加え、５時間作
用させ、次いで７０℃ ２０分で加熱処理した後、さらに１２５℃、１０秒の加熱後にド
ラムドライヤー（カツラギ工業製）にて乾燥処理を行った。
Hereinafter, the present invention will be specifically described with reference to Examples.
<Example 1>
In the method for producing a candida-utilis yeast extract described in Example 3 of JP-A-2002-101846, a bacterial cell residue removed by centrifugation after extraction of the extract was obtained and used as a raw material yeast bacterial cell.
After suspending 1 kg of this yeast cell in water to a concentration of 10%, adjusting the temperature to 40 ° C. and pH 4.5,
Add 30 g of cell wall lytic enzyme (“Denateam GEL” manufactured by Nagase ChemteX Corporation), let it act for 5 hours, then heat-treat at 70 ° C for 20 minutes, and then heat at 125 ° C for 10 seconds before drum dryer (manufactured by Katsuragi Kogyo). Was dried.
＜比較例１＞
実施例１記載の方法で、細胞壁溶解酵素を添加しないこと以外は同様に行った。
<Comparative example 1>
The method described in Example 1 was carried out in the same manner except that the cell wall lysifying enzyme was not added.
＜比較例２＞
実施例１において、細胞壁溶解酵素３０ｇとプロテアーゼ５ｇを同時に作用させた以外は
実施例１と同様の処理を行った。
<Comparative example 2>
In Example 1, the same treatment as in Example 1 was carried out except that 30 g of the cell wall lysifying enzyme and 5 g of the protease were allowed to act simultaneously.
＜実施例２＞
ビール酵母乾燥菌体（三菱商事ライフサイエンス社製：BY-G）１ｋｇを水にて１０％濃度
とした後、４０℃、ｐＨ６．０に調整後、細胞壁溶解酵素（ナガセケムテックス社製「デ
ナチームGEL」）を３ｇ加え、５時間作用させ、次いで７０℃ ２０分で加熱処理した後
、さらに１２５℃、１０秒の加熱後にドラムドライヤー（カツラギ工業製）にて乾燥処理
を行った。
<Example 2>
After 1 kg of brewer's yeast dried cells (manufactured by Mitsubishi Corporation Life Sciences: BY-G) was adjusted to a concentration of 10% in water and then adjusted to 40 ° C. and pH 6.0, cell wall lysifying enzyme (Denateam manufactured by Nagase ChemteX) 3 g of "GEL") was added and allowed to act for 5 hours, then heat-treated at 70 ° C. for 20 minutes, and after further heating at 125 ° C. for 10 seconds, drying treatment was performed with a drum dryer (manufactured by Katsuragi Kogyo).
＜比較例３＞
実施例２において、細胞壁溶解酵素を添加しないこと以外は同様に行った。
<Comparative example 3>
In Example 2, the same procedure was carried out except that the cell wall lysifying enzyme was not added.
＜比較例４＞
実施例２において、細胞壁溶解酵素３０ｇとプロテアーゼ５ｇを同時に作用させたこと
以外は実施例２と同様の処理を行った。
<Comparative example 4>
In Example 2, the same treatment as in Example 2 was carried out except that 30 g of the cell wall lysifying enzyme and 5 g of the protease were allowed to act at the same time.
実施例１、実施例２、比較例１、比較例２、比較例３および比較例４で得られた酵母素材
１ｇをそれぞれ９９ｇの水に溶解し、高度な専門技術を有する４名で官能評価を実施した
。結果を表１に示した。
1 g of the yeast material obtained in Example 1, Example 2, Comparative Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 4 was dissolved in 99 g of water, respectively, and sensory evaluation was performed by four persons with advanced expertise. Was carried out. The results are shown in Table 1.
（表１）
本発明の製造方法により得られた酵母素材はアレルゲンフリーのタンパク質として小麦や
大豆タンパク質の代替として用いることができる。また、グルカン・マンナンをはじめと
した食物繊維素材を豊富に含んでいるため、低カロリーの食品素材として用いることが出
来る。たとえばハム・ソーセージやハンバーグなどの畜肉加工食品、蒲鉾などの水産加工
食品、クッキーなどの菓子類、パン、麺、餃子の皮などの原料として用いることが出来る
。
The yeast material obtained by the production method of the present invention can be used as an allergen-free protein as a substitute for wheat or soybean protein. In addition, since it contains abundant dietary fiber materials such as glucan and mannan, it can be used as a low-calorie food material. For example, it can be used as a raw material for processed meat foods such as hams and sausages and hamburgers, processed marine foods such as kamaboko, confectionery such as cookies, bread, noodles, and dumpling skins.
Claims (3)
せることを特徴とする異臭が低減された酵母素材の製造方法。 A method for producing a yeast material having a reduced offensive odor, which comprises allowing a cell wall lytic enzyme to act on yeast cells after extraction of yeast extract or yeast cells not extracted with yeast extract.
項２に記載の異臭が低減された酵母素材の製造方法。 The method for producing a yeast material having a reduced offensive odor according to claim 2, wherein the yeast cells are Candida utilis or Saccharomyces cerevisiae.
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| JP2014082976A (en) * | 2012-10-23 | 2014-05-12 | T Hasegawa Co Ltd | Flavor improver for beer-flavored beverage |
| JP2018033424A (en) * | 2016-09-02 | 2018-03-08 | 味の素株式会社 | Taste modifying composition |
| JP2018531586A (en) * | 2015-09-21 | 2018-11-01 | ディーエスエム アイピー アセッツ ビー．ブイ．Ｄｓｍ Ｉｐ Ａｓｓｅｔｓ Ｂ．Ｖ． | Flavor derived from the yeast cell wall |
-
2019
- 2019-07-31 JP JP2019141195A patent/JP2021023148A/en active Pending
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|---|---|---|---|---|
| JPS5381683A (en) * | 1976-12-27 | 1978-07-19 | Sapporo Breweries | Production of yeast having improved odor and yeast processing and treating substance |
| JPH0670750A (en) * | 1991-08-22 | 1994-03-15 | Oriental Yeast Co Ltd | Low smell yeast |
| JP2014079179A (en) * | 2012-10-15 | 2014-05-08 | Kohjin Life Sciences Co Ltd | Seasoning derived from yeast protein |
| JP2014082976A (en) * | 2012-10-23 | 2014-05-12 | T Hasegawa Co Ltd | Flavor improver for beer-flavored beverage |
| JP2018531586A (en) * | 2015-09-21 | 2018-11-01 | ディーエスエム アイピー アセッツ ビー．ブイ．Ｄｓｍ Ｉｐ Ａｓｓｅｔｓ Ｂ．Ｖ． | Flavor derived from the yeast cell wall |
| JP2018033424A (en) * | 2016-09-02 | 2018-03-08 | 味の素株式会社 | Taste modifying composition |
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