Yeast extract with flavor enhancing effect

A yeast extract and taste enhancement technology, applied in coffee extraction, food science, cream substitutes, etc., can solve the problem of yeast extract taste odor, etc. Effect

Active Publication Date: 2016-03-30
KOHJIN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these methods use the taste of yeast extract itself to impart richness to food, and depending on the added food or the amount of added yeast extract, there is often a problem that the taste of yeast extract is perceived as off-flavor point

Method used

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Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0059] Method for obtaining yeast extract

[0060] 1000 ml of a 10% bacterial cell suspension of CandidautilisCs7529 strain (FERMBP-1656 strain) was adjusted to pH 3.5 with 10N-sulfuric acid, heat-treated at 60°C for 30 minutes, and the bacterial cells were recovered by centrifugation, and the bacterial cells were washed with water Net removes sulfuric acid and remaining extracts. The cells were adjusted to a cell concentration of 10% with water and suspended, heated at 90°C for 30 minutes to completely inactivate the enzymes in the cells, adjusted to pH 7.0 at 40°C, and added with a cell wall lytic enzyme (" 0.5 g of "Ni Li Yi", manufactured by Yamato Chemical Industry Co., Ltd.) was reacted for 4 hours, and the extract was extracted. The bacterial cell residue was removed by centrifugal separation, and the obtained supernatant was concentrated and spray-dried to obtain 30 g of yeast extract powder. The obtained yeast extract (hereinafter referred to as "yeast extract 1") ...

Embodiment 1

[0061] Effects on Chocolate

[0062] Yeast extract 1 (peptide content 18.7 wt %, RNA content 30.4 wt %, free amino acid content 0.5 wt %, dietary fiber content 22.7 wt %) and commercially available plate-shaped chocolate were placed in the beaker at the mixing ratio shown in Table 1. , and the substance that was dissolved by heating in a water bath and then solidified again was used as a sample for evaluation.

Embodiment 2

[0072] Additive effect to confectionery cream

[0073] Various materials were put into stainless steel cups in the mixing ratios shown in Table 2. After heating it to 60 degreeC while mixing this, it stirred and mixed for 5 minutes at 5000 rpm using a homomixer (manufactured by プライムミクス, LABORIUM MARK II 2.5). This was stirred and heated in a boiling water bath for 10 minutes, refrigerated, and cooled to 60°C with stirring. This was filled into a cup, and the cooled substance served as a control pastry cream. To 100 g of the control cake cream, 0.3 g of yeast extract 1 (peptide content 18.7 wt %, RNA content 30.4 wt %, free amino acid content 0.5 wt %, dietary fiber content 22.7 wt %) was added, and the mixed substance was used as the implementation Evaluation sample of Example 2.

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PUM

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Abstract

The problem to be solved by the present invention is to enhance the taste of general processed food and drink without imparting an off-flavor and without increasing calories or salt content. At this time, it is desired that the added substance is a general food and has high safety. For general processed food and beverages, the present invention adds yeast extract with a peptide content of more than 5% by weight, an RNA content of more than 5% by weight, a free amino acid content of less than 4% by weight, and preferably a dietary fiber content of more than 15% by weight. things.

Description

technical field [0001] The present invention relates to a yeast extract that enhances the taste of food by being added to the food. Background technique [0002] There are five basic tastes such as sweet, sour, salty, bitter, and umami. The deliciousness of food is determined by the balance of various factors such as richness, aroma, and taste, which are complexly intertwined here. The factors that increase the preference vary depending on the food, but the richness peculiar to dairy products such as butter and cream, and the richness derived from ingredients such as noodle sauce and ramen soup, enhance the taste. Therefore, when processing food and drink, in order to improve the preference, it is necessary to have a good balance of the above-mentioned taste factors, but problems often arise. [0003] For example, among the sweeteners used in food, there are naturally derived saccharide sweeteners such as sugar and fructose, as well as high-intensity sweeteners such as asp...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L31/15A23L27/10A23C19/08A23F5/24A23G1/00A23G1/30A23L9/10A23L9/20A23L27/00A23L27/60A23L23/00A23L27/21A23L27/23A23L27/24
CPCA23L27/88A23L33/145A23L27/60A23L23/00A23G1/423A23G1/48A23L2/56A23L27/24A23L33/125A23L31/15A23L7/00A23L5/00A23L9/00
Inventor 安松良惠小寺宽子阿孙健一
Owner KOHJIN CO LTD
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