Effective use of yeast and yeast extract residue

A technology of yeast extract and yeast, which is applied in the field of seasoning and yeast protein, can solve the problems of difficult decomposition, difficult dietary fiber content, low utilization value, etc., achieve low allergenicity, reduce the amount of waste, and high protein content Effect

Inactive Publication Date: 2014-06-11
KOHJIN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the yeast cell wall mainly consists of dextran, mannan, protein, and lipid as dietary fibers, and these components form complex and firm complexes, this yeast extract residue is hardly affected by general The action of enzymes, even if it is affected, it is difficult to decompose. It is difficult to increase the curren

Method used

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  • Effective use of yeast and yeast extract residue
  • Effective use of yeast and yeast extract residue

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] In the method for preparing the yeast extract of Candida utilis described in Example 3 of JP-A-2002-101846, after extracting the extract, the bacterial cell residue removed by centrifugation is obtained, and the bacterial cell residue is used Yeast cells as raw materials.

[0058] Suspend 1 kg of this yeast cell in water, adjust the concentration to 10%, then, after adjusting 40°C and pH 4.5, add 30 g of cell wall dissolving enzyme ("Filtrase BRX" produced by DSM ヅヤパン Co., Ltd.) for 5 hours, and then Heat treatment at 70°C for 20 minutes, and then use a centrifuge to separate into a cell wall-based component and a protein-based component.

[0059] The protein-based fraction was dried to obtain 611 g of yeast protein. The protein content of this yeast protein was determined to be 72% by the Kjeldahl method.

[0060] On the other hand, the cell wall-based fraction was dried to obtain 186 g of a yeast cell wall fraction. The dietary fiber content in this yeast cell wall...

Embodiment 2

[0062] Suspend 1 kg of yeast cell "KR Yeast" (manufactured by Kohin) after extracting the yeast extract of Candida utilis in water, adjust the concentration to 10%, and then add 3 g of cell walls after adjusting the pH to 6.0 at 40°C Dissolving enzyme ("Denichimu GEL" produced by Nagase Chemtex Co., Ltd.) was acted for 5 hours, followed by heat treatment at 70°C for 20 minutes, and then separated into cell wall-based components and protein-based components with a centrifuge. components.

[0063] The protein-based fraction was dried to obtain 706 g of yeast protein. The protein content of the yeast protein measured by the Kjeldahl method was 84%.

[0064] On the other hand, the cell wall-based fraction was dried to obtain 318 g of a cell wall fraction. The dietary fiber content in this yeast cell wall fraction was measured to be 61% by the enzyme-gravimetric method (analytical value of Japan Food Analysis Center).

[0065] Adjust the concentration of the obtained yeast prote...

Embodiment 3

[0067] After suspending 1 kg of cultured yeast cells of Candida ruguens "Yeast MG" (manufactured by Kohin) in water and adjusting the concentration to 10%, after adjusting to 40°C and pH 6.0, 3 g of cell wall-dissolving enzyme (Nagasechem "Denachin-GEL" produced by Tex Corporation), acted for 5 hours, then heat-treated at 70°C for 20 minutes, and then separated into a cell wall-based component and a protein-based component with a centrifuge. The protein-based component was dried to obtain 320 g of yeast protein. The protein content of the yeast protein measured by the Kjeldahl method was 72%.

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Abstract

To effectively use yeast extract residue that is produced excessively as a by-product of yeast extract, to reduce the amount of yeast extract residue, and to obtain a variety of useful products. By exposing yeast extract residue to a cell wall-decomposing enzyme that does not contain protease and then heat-treating the product for 10 to 20 minutes at 70-80 C, the residue can be separated into a fraction that is primarily cell wall and a fraction that is primarily protein. A yeast protein having a protein content of 60% or greater is obtained from the fraction that is primarily protein and a flavoring having high nitrogen content is obtained by enzyme decomposition of the yeast protein.

Description

technical field [0001] The present invention relates to a new food material obtained by using a specific enzyme to act on yeast cells after extracting yeast extract, specifically, a yeast protein with a high protein content, and a cell wall component with a high dietary fiber content and seasonings high in nitrogen. Background technique [0002] Yeast contains rich taste components and nutrients such as nucleic acid, amino acid, peptide, etc. Yeast extract as its extract is widely used in the fields of natural seasoning, health food or microbial culture medium. [0003] As for the production method of the yeast extract, various methods are known depending on the enzyme, medium, etc. used for the extraction, for example, Patent Document 1 can be cited. [0004] Yeast cells after extraction of yeast extract from yeast contain cell wall components such as glucan and mannan, proteins, lipids, and the like as main components. There are already many known documents on methods of...

Claims

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Application Information

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IPC IPC(8): C12P21/00C07K2/00C12N1/16A23L27/24A23L27/00A23L27/21
CPCA23L1/3018C07K14/395C12N1/16A23J1/18C12N1/18C12P21/00A23L33/145A23L27/24C07K14/39C12P21/06
Inventor 阿孙健一福田雄典平仓说子小寺宽子中尾英二
Owner KOHJIN CO LTD
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