Sweet-type seasoning compositions containing high proportion of amino acid and yeast for obtaining the same

A technology of amino acid and composition, applied in the field of yeast extract, can solve the problems such as unmentioned and unmentioned comprehensive sweetness of proline, and achieve the effect of long aftertaste

Active Publication Date: 2009-12-09
JAPAN TOBACCO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the former focuses on the survival rate of yeast in frozen dough, while the latter concerns the ethanol resistance of yeast or the mildening of sake taste, and neither mentions the use as a seaso

Method used

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  • Sweet-type seasoning compositions containing high proportion of amino acid and yeast for obtaining the same
  • Sweet-type seasoning compositions containing high proportion of amino acid and yeast for obtaining the same
  • Sweet-type seasoning compositions containing high proportion of amino acid and yeast for obtaining the same

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Experimental program
Comparison scheme
Effect test

Embodiment approach

[0079] [Other embodiments, uses, etc.]

[0080] The yeast extract and seasoning composition of the present invention (hereinafter, referred to as the yeast extract of the present invention, etc.) may be in the form of liquid, paste, powder, or granule. In addition, other seasonings and additives allowed as food can also be used.

[0081] The yeast extract and the like of the present invention can be added to various foods (including health foods). In addition, in addition to food, it can also be added to pharmaceuticals, cosmetics, pet food, etc.

[0082] Since the yeast extract and the like of the present invention have the same sweetness as animal protein breakdown products, they can be used as substitutes for foods suitable for animal protein breakdown products.

[0083] The yeast extract of the present invention and the like can be used in cooking meat, fish, and vegetables. Examples of specific foods include white sauce, meat sauce, demiglace sauce, tomato Sauces, curry,...

Embodiment 1

[0091] Bread-making yeast JT-1 strain from Japan Tobacco Sangyo Co., Ltd. was cultured in YPD medium (bacterial yeast extract (DIFCO) 1.0%, bacto-peptone (DIFCO) 2.0%, glucose 2.0%) to the logarithmic growth phase , suspended in 0.067M sodium phosphate solution, and irradiated with ultraviolet light for 2 minutes while stirring. Then, use the minimal medium (yeast nitrogen base w / o amino acid (DIFCO company) 0.67%, glucose 2.0%, agar 2.0%) containing 10mg / ml AZC (Sigma company) at 32 ℃ After culturing for 5 days, 147 AZC-resistant strains were obtained. After these bacterial colonies were cultured with 50ml of YPD medium for 24 hours, the bacteria were collected by centrifugation, freeze-dried, extracted with hot water at 95°C for 20 minutes, and preserved with an amino acid analyzer (Hitachi L-8900). Analysis of amino acid and glycine. Among the candidate strains, the strain JT-YE-P-52 with high content of proline and glycine was obtained.

Embodiment 2

[0093] The JT-YE-P-52 strain was cultured by shaking with 10 500ml Erlenmeyer flasks with baffles containing 200ml of YPD medium for 24 hours, and centrifuged at 500rpm for 10 minutes to obtain 48.1g of wet thalline. 70 ml of water was added thereto, and the extract was extracted while stirring at 95° C. for 20 minutes. After the extraction, centrifugation was performed at 5000 rpm for 10 minutes to separate the extraction residue to obtain 76 g of a yeast extract (yeast extract B). The free amino acid content in the solid content of the extract was measured, and the results are shown in Table 1. For comparison, the amino acid composition of the control extract (yeast extract A) when the JT-1 strain before mutation was extracted is shown. Compared with before the mutation, the amount of alanine remained unchanged, and the amount of glycine and proline increased. In addition, the ratio of the bitter amino acids leucine, isoleucine, and arginine is approximately halved.

[00...

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Abstract

The present invention provides a seasoning serving as an alternative to hydrolyzed animal proteins. The present invention provides a seasoning composition comprising free proline in an amount of 8.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a seasoning composition comprising free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, wherein the seasoning composition is not derived from collagen or gelatin; a yeast extract comprising free proline in an amount of 8.0% or more of the free amino acid composition; and a seasoning composition comprising a yeast extract, wherein the seasoning composition comprises free proline in an amount of 6.0% or more of the free amino acid composition and free glycine in an amount of 5.0% or more of the free amino acid composition, etc. The present invention also provides a yeast strain for use in preparing such a seasoning composition and such a yeast extract.

Description

technical field [0001] The present invention relates to seasonings, especially yeast extracts. The seasoning of the present invention is useful in the food field. Background technique [0002] Sweetness is one of the five original flavors represented by sugar, and sugars such as sugar and glucose are mainly used in natural products. Among amino acids, proline, glycine, and alanine are known to have sweetness, and since the content of sweetness of these amino acids is different from that of sugars, amino acids may be used to enhance sweetness in some cases. [0003] In addition, since collagen and gelatin are mainly used as raw materials for animal protein breakdown products that are often used as seasonings in processed foods, proline, glycine, and alanine, which are constituent amino acids, are seasonings with rich and unique sweetness. Sometimes animal protein breakdown is used to enhance sweetness. [0004] Yeast extracts are also used as seasonings in various foods (P...

Claims

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Application Information

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IPC IPC(8): A23L1/227A23L27/00A23L27/10A23L27/21A23L29/281
CPCA23L1/221A23V2002/00A23L1/3018A23L1/39A23L1/227A23L23/00A23L27/10A23L27/21A23L33/145A23V2250/064A23V2250/0622A23V2250/218A23L27/00A23L29/281
Inventor 松村伸康下川久俊
Owner JAPAN TOBACCO INC
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