JP5875869B2 - アルギニン高含有酵母エキスおよびその製造方法 - Google Patents
アルギニン高含有酵母エキスおよびその製造方法 Download PDFInfo
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- JP5875869B2 JP5875869B2 JP2011546041A JP2011546041A JP5875869B2 JP 5875869 B2 JP5875869 B2 JP 5875869B2 JP 2011546041 A JP2011546041 A JP 2011546041A JP 2011546041 A JP2011546041 A JP 2011546041A JP 5875869 B2 JP5875869 B2 JP 5875869B2
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- arginine
- yeast extract
- yeast
- food
- flavor
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- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- C12P13/00—Preparation of nitrogen-containing organic compounds
- C12P13/04—Alpha- or beta- amino acids
- C12P13/10—Citrulline; Arginine; Ornithine
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Description
本発明は、アルギニンを高濃度で含有する酵母エキス組成物、該酵母エキスの製造に用いられる新規酵母、ならびに該酵母エキス組成物の製造法に関するものである。
加工食品では、風味の改善、向上、差別化が常に求められている。味の特徴作りに関わる調味料としては、うま味調味料、畜水産エキス系調味料、たん白加水分解物、酵母エキスなど多様に開発されている。特に、近年では高力価が求められ、ハイフレーバータイプのエキスや、特定成分(例えば、グルタチオン、核酸、グルタミン酸)を高含有させた酵母エキスなどの開発が進んでいる。しかしながら、これらの調味料は、高力価である反面、添加量により、その特長ある風味が際立ち、かえって食品の嗜好性を下げたりする場合がある。
酵母を、紫外線照射、変異誘発剤(例えばN−メチル−N′−ニトロ−N−ニトロソグアニジン、エチルメタンスルフォン酸等)等による突然変異処理に供する。
上記(I)の工程で得られた菌株の中から、アルギニンを唯一の窒素源とする最少培地〔最少培地の組成は、例えば、The Yeast, A Taxonomic Study, Fourth edition, p.93-94(1998)参照。以下同じ〕で生育できないが、オルニチンを唯一の窒素源とする最少培地では生育可能な菌株を、アルギナーゼ活性が低下または欠損した菌株として分離する。
上記(II)で分離した株を、糖蜜(糖分として3%に相当する量)、リン酸二水素カリウム1.14g/L、尿素0.45g/Lおよび水からなる培地に植菌して、30℃で24〜48時間培養する。
上記(III)で得た培養液を遠心分離して回収した酵母湿菌体に、その質量と等量の蒸留水を加え、よく混合した後、90℃で30分間オートクレーブに供し、3000rpmで5分間遠心分離して上清を回収する。一方、沈殿物に等量の蒸留水を加え、混合した後、再度同条件で遠心分離し、得られた上清を前述の上清に加える。
上記(IV)で得た上清1mlを105℃で4時間以上乾熱し、デシケーター中で冷却後、秤量する。
上記(IV)で得た上清を、アミノ酸アナライザー、液体クロマトグラフィー等に供し、上清中のアルギニン含有量を測定する。
〔上記(VI)で求めたアルギニン含有量〕/〔上記(V)で求めた固形分含有量〕×100の値が5以上となる菌株を分離する。
(1)酵母変異株の作製
サッカロミセス・セレビシエ(Saccharomyces cerevisiae)ATCC20017株にアルギニンハイドロキサメート耐性を付与して得られたサッカロミセス・セレビシエ微工研3533株を、5mlのYPD培地(グルコース2%、酵母エキス1%およびポリペプトン2%を含有する培地)に1白金耳植菌し、30℃で24時間振とう培養した。
微工研3533株およびARG2株を、5mlのYPD培地(グルコース2%、酵母エキス1%およびポリペプトン2%を含有する培地)に1白金耳植菌し、30℃で24時間振とう培養した。
第2表記載の材料をフードカッターで1分間混合し、ビニール袋に入れた。1晩冷蔵保管した後、片側を縛った人工ケーシングに詰め、その反対側を糸で閉じた。スチームコンベクションを用い、中心温度72℃、外温度75℃で20分間火入れすることによりソーセージを得た。該ソーセージを冷却し、1週間冷凍保管した。
なお、市販のパン酵母であるダイヤイーストYSTを用いて実施例1記載の方法に準じて酵母エキスを調製し、アルギニン含有量(固形分あたり)を測定したところ2.3%であった。試験には、この酵母エキス(YST使用)を用いた。
実施例1(2)記載の方法に準じて、微工研3533株およびARG2株から別途酵母エキスを調製し、酵母エキス(微工研3533株)および酵母エキス(ARG2株使用)の固形分含有量およびアルギニン含有量を定量した。以下の試験にはこの酵母エキスを用いた。
市販のホワイトソース100gに、天然由来のアルギニン(協和発酵バイオ社製)、酵母エキスL(キリン協和フーズ社製:アルギニン含量1.2%)および実施例4で調製した酵母エキス(ARG2株使用)を、それぞれ第7表に示す量添加した。試験区1と試験区3では、アルギニン濃度が相互に同濃度となるように調整した。ここで用いた酵母エキスLは一般的に用いられる低塩の酵母エキスであり、酵母の由来もARG2エキスと同様のパン酵母であることから、比較対照として用いた。
濃口醤油、砂糖、醸造調味料、かつおエキス、昆布エキス、水等を用いてめんつゆを調製した。めんつゆ100mlに、天然物由来のアルギニン(協和発酵バイオ社製)、酵母エキスL(キリン協和フーズ社製:アルギニン含量1.2質量%)、実施例4で調製した酵母エキス(ARG2株使用)ならびにアルギニンおよび酵母エキスLを、それぞれ第8表に示す量添加した。試験区1、試験区3および試験区4では、アルギニン濃度が相互に同濃度となるように調整した。
濃口醤油、がらエキス、かつおエキス、醸造調味料、うま味調味料、香辛料、水などを用いラーメンスープを調製した。ラーメンスープ100mlに、実施例4で調製した酵母エキス(ARG2株使用)を第9表に示す量添加した。
添加するものを第10表に示した市販の酵母エキスA〜Cとする以外は、実施例5と同様の操作によってホワイトソースを製造した。ここで、酵母エキスAは高核酸酵母エキス(核酸含量約20%)、酵母エキスBは高グルタチオン酵母エキス(含量8%以上)、酵母エキスCは高グルタミン酸含有酵母エキス(含量9%以上)である。
Claims (4)
- 飲食品の風味を改良する方法であって、全固形分に対して5質量%以上の遊離アルギニンを含む酵母エキス組成物を飲食品に添加することを含んでなり、風味の改良が、畜肉臭の抑制および/または先味の増強であり、
ここで、該酵母エキス組成物が、サッカロミセス・セレビシエに属する酵母を用いて得られるものであり、該酵母が、アルギニンを唯一の窒素源とする培地では生育しないが、オルニチンを唯一の窒素源とする培地では生育可能な性質を有し、かつ、アルギニンハイドロキサメート耐性を有する酵母である、方法。 - 前記酵母エキス組成物が、菌体内に遊離アルギニンを高濃度蓄積する能力を有する酵母を用いて得られるものである、請求項1に記載の方法。
- 前記酵母エキス組成物が、サッカロミセス・セレビシエ ARG2株(NITE BP−849)を用いて得られるものである、請求項1または2に記載の方法。
- 風味の改良された飲食品を製造する方法であって、請求項1〜3のいずれか一項に記載の方法に従って飲食品の風味を改良することを含んでなり、風味の改良が、畜肉臭の抑制および/または先味の増強である、方法。
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