Milk replacement composition comprising yeast extract cell residue

Abstract

Provided is a milk replacement composition for reducing the characteristic flavors (umami, sour) derived from a yeast raw material, and for the purpose of supplementing protein. Provided are: a composition for replacing milk, which contains a yeast extract cell residue or a cell wall lysing enzyme degradation product thereof, and which is characterized in that the total amount of free amino acids (particularly glutamic acids) contained in the residue or the degradation product is less than a prescribed amount; the composition of the present invention can be blended into various foods and drinks at a higher concentration than existing products as a milk replacement composition because the characteristic flavor unique to yeast is significantly reduced.

Description

Technical Field

[0001] The present invention relates to a composition and a dairy substitute food comprising the composition, the composition being characterized in that it is a dairy substitute composition containing yeast extract cell residue or cell wall lysing enzyme decomposition product, wherein the total amount of free amino acids (particularly glutamic acid) contained in the residue or decomposition product is less than a specified amount. Background Technology

[0002] In recent years, to avoid milk-derived allergens, and due to increased demand for low-fat or fat-free foods driven by weight loss and health concerns, as well as a growing demand for vegan diets, there has been increased interest in foods that use plant-based milk substitutes such as oats, soy, and almonds to replace dairy ingredients. However, these plant-based milk substitutes are generally more expensive than milk and are known to contain allergens.

[0003] In addition to such plant-derived milk substitutes, milk substitutes derived from yeast raw materials have also been reported. For example, the applicant has reported the use of compositions containing yeast cell wall decomposition products as milk substitutes, including cell wall dissolving enzyme decomposition products of the residue after yeast extract manufacturing (yeast extract cell residue) (see, for example, Patent Document 1).

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent Document 1: Japanese Patent Application Publication No. 2022-135934 Summary of the Invention

[0007] The problem the invention aims to solve

[0008] However, milk substitutes derived from yeast have characteristic aromas (umami and sourness). Therefore, when using milk substitutes derived from yeast at a concentration of about 5% for protein supplementation, there is a concern that their strong aroma makes them unsuitable for direct consumption.

[0009] Solution for solving the problem

[0010] In order to solve the above-mentioned problems, the inventors have repeatedly conducted in-depth research and found that in a milk substitute composition containing yeast extract cell residue or cell wall lysing enzyme decomposition products, by making the total amount of free amino acids (especially glutamic acid), acid components (especially phosphoric acid) contained in the residue or decomposition products less than a specified amount, the characteristic aroma is reduced, and it can be directly supplied as a milk substitute composition for drinking, thus completing the present invention.

[0011] Therefore, the main points of this invention are as follows.

[0012] [1] A composition comprising a milk substitute composition comprising yeast extract cell residue containing a total amount of free glutamic acid less than 0.5 by mass relative to the dry mass of the residue.

[0013] [2] According to the composition of [1], wherein the total amount of free amino acids contained in the residue is less than 1 mass relative to the dry mass of the residue.

[0014] [3] According to the composition of [1] or [2], wherein the total amount of phosphoric acid contained in the residue is less than 0.1 mass relative to the dry mass of the residue.

[0015] [4] The composition according to any one of [1] to [3], wherein the residue is a water-insoluble fraction of yeast after hot water extraction.

[0016] [5] The composition according to any one of [1] to [4], wherein the soluble solids contained in the residue are less than 5% by mass relative to the dry mass of the residue.

[0017] [6] A composition comprising a milk substitute composition comprising a cell wall lysing enzyme decomposition of yeast extract cell residue, wherein the total amount of free glutamic acid contained in the decomposition is less than 0.4 by mass relative to the dry mass of the decomposition.

[0018] [7] According to the composition of [6], wherein the total amount of free amino acids contained in the decomposition is less than 1 mass relative to the dry mass of the decomposition.

[0019] [8] The composition according to [6] or [7], wherein the total amount of phosphoric acid contained in the decomposition is less than 0.20% of the dry mass of the decomposition.

[0020] [9] The composition according to any one of [6] to [8] is a milk substitute composition comprising cell wall lysing enzyme decomposition product of yeast extract cell residue, wherein the soluble solids content of the residue is less than 5% by mass relative to the dry mass of the residue.

[0021]

[10] The composition according to any one of [6] to [9], wherein the decomposition product is obtained by a method comprising the following steps:

[0022] (a) Treating yeast extract cell residue with cell wall-dissolving enzyme at 40°C–60°C for 1–24 hours; and

[0023] (b) Recycle the processed material obtained in (a).

[0024]

[11] The composition according to any one of [6] to

[10] , wherein the cell wall lysing enzyme is glucanase.

[0025]

[12] The composition according to any one of [6] to

[11] , wherein the cell wall lysing enzyme is a glucanase having β-1,3, β-1,4 and / or β-1,6 activities.

[0026]

[13] The composition according to any one of [6] to

[12] , wherein the cell wall lysing enzyme is a glucanase derived from Streptomyces.

[0027]

[14] The composition according to any one of [6] to

[13] , wherein the cell wall lysin is a dextranase that does not have protease activity.

[0028]

[15] A dairy substitute diet comprising any one of the compositions described in [1] to

[14] .

[0029]

[16] The dairy substitute diet according to

[15] also contains 0.1 to 30% by weight of oil.

[0030]

[17] A method for improving the aroma of a milk substitute composition, comprising: in a milk substitute composition containing yeast extract cell residue, reducing the total amount of free glutamic acid contained in the residue to less than 0.5% of the dry mass of the residue.

[0031]

[18] A method for improving the aroma of a milk substitute composition, comprising: in a milk substitute composition containing cell wall dissolving enzyme decomposition of yeast extract cell residue, reducing the total amount of free glutamic acid contained in the decomposition to less than 0.4 mass relative to the dry mass of the decomposition.

[0032]

[19] Use of a yeast extract cell residue as a milk substitute composition, wherein the total amount of free glutamic acid contained in the residue is less than 0.5% of the dry weight of the residue.

[0033]

[20] Use of a cell wall lysing enzyme decomposition product of yeast extract cell residue as a milk substitute composition, wherein the total amount of free glutamic acid contained in the decomposition product is less than 0.4% of the dry weight of the decomposition product.

[0034] The effects of the invention

[0035] According to the present invention, a milk substitute composition can be provided using inexpensive and readily available yeast extract cell residue as a raw material. The composition of the present invention significantly reduces the characteristic aromas (especially umami and sourness) of yeast by controlling the total amount of free amino acids (particularly glutamic acid), acidic components (particularly phosphate), etc., contained in the yeast extract cell residue or its cell wall lysing enzyme decomposition products to less than a specific amount. Therefore, it can be formulated into various food and beverage products at a higher concentration than existing products as a milk substitute composition. Thus, with the composition of the present invention, it is easier to obtain proteins, dietary fiber, and other nutrients derived from yeast. Attached Figure Description

[0036] Figure 1 This is a radar chart representing the average sensory evaluation results (mean values) of formulations 1 and 2 by 5 professional subjects in Experiment Example 1.

[0037] Figure 2 This is a radar chart representing the average sensory evaluation results (mean values) of formulations 3 and 4 by 5 professional subjects in Experiment Example 2.

[0038] Figure 3 This is a radar chart representing the average sensory evaluation results (mean values) of formulations 5 and 6 by 5 professional subjects in Experiment Example 2.

[0039] Figure 4 This is a radar chart representing the average sensory evaluation results of formulations 7 and 8 by 5 professional subjects in Experiment Example 2.

[0040] Figure 5 This is a radar chart representing the average sensory evaluation results of formulations 9 and 10 by 5 professional subjects in Experiment Example 2.

[0041] Figure 6 This is a radar chart representing the average sensory evaluation results (mean values) of formulations 11 and 12 by 5 professional subjects in Experiment Example 2.

[0042] Figure 7 This is a radar chart showing the average sensory evaluation results of 5 professional subjects in Test Example 5 on yeast extract cell residues (comparative examples 1, 3-4 and the compositions of Examples 1 and 3).

[0043] Figure 8 This is a radar chart showing the average sensory evaluation results of 5 professional subjects in Experiment 5 on cell wall dissolving enzyme decomposition products (comparative examples 2, 5-6 and the compositions of examples 2 and 4). Detailed Implementation

[0044] In one embodiment of the invention, a composition is provided as a milk substitute composition comprising yeast extract cell residue, preferably wherein the total amount of free glutamic acid contained in the residue is less than 0.5% of the dry mass of the residue.

[0045] The "milk substitute composition" of this invention refers to a composition that can be used in place of milk (typically cow's milk) consumed by humans. Milk consumed by humans refers to a white, cloudy liquid secreted by the mammary glands of mammals, containing nutrients such as water, protein, lipids, carbohydrates, vitamins, and minerals, and possessing a unique milky flavor. A milk substitute composition refers to a liquid possessing one or more of these characteristics and suitable for consumption. As a milk substitute composition, it is typically made from plant-based materials such as soybeans, almonds, oats, rice, and coconut, containing plant-derived proteins and lipids, and sometimes dietary fiber, which is almost entirely absent in milk. Milk substitute compositions made from these plant-based materials can be used alone, or in combination with other plant-based materials, or in combination with milk derived from animals. Furthermore, the milk substitute composition of this invention can be used in place of such known milk substitute compositions made from plant-based materials.

[0046] The term "yeast extract cell residue" as used in this specification includes the cell wall of yeast, and is not particularly limited to any residue (insoluble fraction) of yeast cells obtained after yeast extraction. Specifically, it refers to yeast cells obtained as residue after undergoing known extraction processes such as autolysis (protease treatment), hot water treatment, acid treatment, alkali treatment, and / or mechanical disruption, and removing the supernatant (water-soluble fraction (yeast extract)) separated by centrifugation, etc. The yeast extract cell residue is preferably the residue (water-insoluble fraction) of yeast cells after hot water extraction. The yeast extract cell residue (water-insoluble fraction) of the present invention preferably has a soluble solids content of less than 5% by mass relative to its dry weight. Solubility of the soluble solids content refers to its solubility in water, and the soluble solids content is calculated as a percentage (by mass%) of the dry weight of the yeast extract cell residue. The content of soluble solids in the yeast extract cell residue of the present invention can be determined, for example, by the method described in Test Example 4 below.

[0047] Furthermore, the "dried mass of yeast extract cell residue" used in this specification refers to the mass of the yeast extract cell residue after drying using known methods. There are no particular limitations on the drying method; any known drying method can be used, such as atmospheric pressure heating drying, vacuum drying, spray drying, freeze drying, etc. For example, the sample can be dried using an atmospheric pressure heating dryer at 105°C for 5 hours, and the remaining portion can be weighed.

[0048] Yeast extract cell residue consists of protein, lipids, ash, dietary fiber, etc. The protein content, relative to the dry weight of the yeast extract cell residue, is, for example, 20% to 60% by mass. The lipid content, relative to the dry weight of the yeast extract cell residue, is, for example, 1% to 10% by mass. The ash content, relative to the dry weight of the yeast extract cell residue, is, for example, 0% to 10% by mass. The dietary fiber content, relative to the dry weight of the yeast extract cell residue, is, for example, 10% to 60% by mass. In addition to the usual nutrients, yeast extract cell residue also contains components with reported physiological functions, such as β-glucan and α-mannan. β-glucan is a polysaccharide formed by the polymerization of D-glucose through β-1,3 and β-1,6 bonds. Because it is a difficult-to-digest component of food that is not digested by human digestive enzymes, it is classified as dietary fiber. α-Mannan is a polysaccharide formed by the polymerization of D-mannose through α-1,6, α-1,2, or α-1,3 bonds. Because it is a difficult-to-digest component of food and is not digested by human digestive enzymes, it is classified as dietary fiber. The content of β-glucan, relative to the dry weight of yeast extract cell residue, is, for example, 10% to 40% by mass. The content of each component can be determined by known analytical methods. Protein content, for example, can be determined by the Kjeldahl method as nitrogen content, and the nitrogen content multiplied by a conversion factor of 6.25. Lipid content, for example, can be quantified by acid hydrolysis. Ash content can be quantified by direct ashing. Dietary fiber content, for example, can be quantified by the Prosky method (enzyme-gravimetric method) or high-performance liquid chromatography (enzyme-HPLC method). The content of α-mannan can be determined, for example, by quantifying the mannose produced by hydrolyzing mannan. The content of β-glucan can be determined, for example, using a (1-3), (1-4)-β-glucan assay kit (Megazyme).

[0049] In the yeast cell residue (water-insoluble fraction) obtained in this way, if the total amount of free amino acids (especially glutamic acid) and acid components is above the specified amount described later, by performing appropriate purification and washing operations as needed, it is possible to obtain yeast extract cell residue of the present invention with a total amount of free amino acids (especially glutamic acid) and acid components less than the specified amount described later. Examples of such purification and washing operations include repeated extraction processing, separation processing, and / or increasing the amount of washing water.

[0050] As yeast, any yeast applicable to the food industry is acceptable; there are no particular limitations. Examples include yeast used in beer brewing, bread making, and sake brewing. Alternatively, yeast can be any genera, but is not limited to, those belonging to the genera *Saccharomyces*, *Saccharomycoides*, *Rhodotorula*, *Endomycopsis*, *Nematospora*, *Brettanomyces*, *Candida*, and *Torulopsis*. Among these, *Saccharomyces cerevisiae*, *Saccharomyces pastorianus*, and *Saccharomyces bayanus* are preferred. These can be used individually or in combination of two or more species.

[0051] The yeast extract cell residue of the present invention is characterized in that the total amount of free glutamic acid is reduced to less than a specified amount. Specifically, the total amount of free glutamic acid contained in the yeast extract cell residue of the present invention is less than 0.5% by mass relative to the dry mass of the residue, preferably less than 0.4% by mass, and more preferably less than 0.3% by mass. Glutamic acid is known to be an acidic amino acid that contributes to a sour taste, and its sodium salt has a strong umami flavor. However, the inventors have found that by controlling its content in the yeast extract cell residue to less than 0.5% by mass, the characteristic aroma unique to yeast is significantly reduced.

[0052] Furthermore, the yeast extract cell residue of the present invention preferably has a total amount of not only free glutamic acid but also free amino acids reduced to less than a specified amount. Specifically, the total amount of free amino acids contained in the yeast extract cell residue of the present invention is preferably less than 1% by mass relative to the dry mass of the residue, more preferably less than 0.8% by mass, and even more preferably less than 0.5% by mass.

[0053] It should be noted that, in this invention, the "total amount of free amino acids" refers to the sum of the amounts of histidine (His), asparagine (Asn), serine (Ser), glutamine (Gln), arginine (Arg), glycine (Gly), aspartic acid (Asp), glutamic acid (Glu), threonine (Thr), alanine (Ala), γ-aminobutyric acid (GABA), proline (Pro), cysteine ​​(Cys), lysine (Lys), tyrosine (Tyr), methionine (Met), valine (Val), isoleucine (Ile), leucine (Leu), phenylalanine (Phe), and tryptophan (Trp), as described in the examples below. For example, it can be calculated from the measured values ​​obtained by UPLC analysis (labeling method). It should be noted that the free amino acids can be any of the L-form, D-form, and DL-form, preferably the L-form.

[0054] Furthermore, amino acids are known to be associated with bitterness, sweetness, etc. Therefore, in the yeast extract cell residue of the present invention, the total amount of free amino acids known to exhibit bitterness and / or sweetness is preferably reduced to less than a predetermined amount. Thus, for example, in the yeast extract cell residue of the present invention, the total amount of phenylalanine, tyrosine, arginine, isoleucine, leucine, valine, methionine, and lysine, which are known to exhibit bitterness, is preferably less than 0.07% by mass relative to the dry mass of the residue, more preferably less than 0.05% by mass, and even more preferably less than 0.03% by mass. Additionally, the total amount of alanine and proline, which are known to exhibit sweetness, is preferably less than 0.2% by mass relative to the dry mass of the residue, more preferably less than 0.1% by mass, and even more preferably less than 0.05% by mass. In the yeast extract cell residue of the present invention, by controlling the total amount of free amino acids and the total amount of free amino acids known to exhibit bitterness and sweetness, a further reduction in the characteristic aroma specific to yeast can be expected.

[0055] Furthermore, the total amount of acid components in the yeast extract cell residue of the present invention is preferably reduced to less than a specified amount. Specifically, the acid components contained in the yeast extract cell residue of the present invention are typically phosphoric acid and citric acid, and the content of phosphoric acid is preferably less than 0.1% by mass, more preferably less than 0.05% by mass, relative to the dry weight of the residue. Additionally, the content of citric acid is preferably less than 0.03% by mass, more preferably less than 0.02% by mass, relative to the dry weight of the residue. In the yeast extract cell residue of the present invention, by controlling the total amount of acid components, a further reduction in the characteristic aroma unique to yeast can be expected.

[0056] The milk substitute composition comprising the yeast extract cell residue of the present invention can be in the form of a white, cloudy liquid or paste containing an appropriate concentration, for example, about 0.001 to about 30% by mass, preferably about 5 to about 20% by mass, of the yeast extract cell residue in a suitable medium (preferably water). Alternatively, the milk substitute composition of the present invention can be the yeast extract cell residue (water-insoluble fraction) itself, preferably in the form of a powder with less than 5% by mass of soluble solids. By utilizing the composition of the present invention, nutrients such as protein and dietary fiber derived from yeast can be obtained.

[0057] In another embodiment of the present invention, a composition is provided as a milk substitute composition comprising cell wall lysing enzyme decomposition product of yeast extract cell residue, preferably wherein the total amount of free glutamic acid contained in the decomposition product is less than 0.4% by mass relative to the dry mass of the decomposition product. It should be noted that "yeast extract cell residue" and "milk substitute composition" are as described above.

[0058] Furthermore, the "dried mass of the cell wall lysing enzyme decomposition product of yeast extract cell residue" used in this specification refers to the mass of the cell wall lysing enzyme decomposition product of yeast extract cell residue after drying using a known method. There are no particular limitations on the drying method; any known drying method can be used, such as atmospheric pressure heating drying, vacuum drying, spray drying, freeze drying, etc. For example, the sample can be dried using an atmospheric pressure heating dryer at 105°C for 5 hours, and the remaining portion can be weighed.

[0059] The cell wall dissolving enzyme decomposition product of the present invention is characterized in that the total amount of free glutamic acid is reduced to less than a specified amount. Specifically, the total amount of free glutamic acid contained in the cell wall dissolving enzyme decomposition product of the present invention is less than 0.4% by mass relative to the dry mass of the decomposition product, preferably less than 0.3% by mass, and more preferably less than 0.1% by mass.

[0060] Furthermore, the cell wall dissolving enzyme decomposition product of the present invention preferably has a total amount of not only free glutamic acid but also free amino acids reduced to less than a specified amount. Specifically, the total amount of free amino acids contained in the cell wall dissolving enzyme decomposition product of the present invention is preferably less than 1% by mass relative to the dry mass of the decomposition product, more preferably less than 0.5% by mass, and even more preferably less than 0.3% by mass.

[0061] Furthermore, in the cell wall lysin hydrolysate of the present invention, the total amount of phenylalanine, tyrosine, arginine, isoleucine, leucine, valine, methionine, and lysine, which are known to have a bitter taste, is preferably less than 0.1% by mass relative to the dry weight of the hydrolysate, more preferably less than 0.07% by mass, and even more preferably less than 0.05% by mass. Additionally, the total amount of alanine and proline, which are known to have a sweet taste, is preferably less than 0.2% by mass relative to the dry weight of the hydrolysate, more preferably less than 0.1% by mass, and even more preferably less than 0.05% by mass. In the cell wall lysin hydrolysate of the present invention, by controlling the total amount of free amino acids and the total amount of free amino acids known to have a bitter or sweet taste, a further reduction in the characteristic aroma specific to yeast can be expected.

[0062] Furthermore, the total amount of acid components in the cell wall lysing enzyme decomposition product of the present invention is preferably reduced to less than a specified amount. Specifically, the acid components contained in the cell wall lysing enzyme decomposition product of the present invention are typically phosphoric acid and citric acid, and the content of phosphoric acid relative to the dry weight of the decomposition product is preferably less than 0.20% by mass, more preferably less than 0.15% by mass, and even more preferably less than 0.10% by mass. In addition, the content of citric acid relative to the dry weight of the decomposition product is preferably less than 0.02% by mass, more preferably less than 0.01% by mass. In the cell wall lysing enzyme decomposition product of the present invention, by controlling the total amount of acid components, a further reduction in the characteristic aroma unique to yeast can be expected.

[0063] As used in this specification, "cell wall lysin" refers to an enzyme or combination of enzymes capable of breaking down part or all of the cell wall of yeast. The cell wall lysin preferably has endokinetic activity, more preferably only endokinetic activity. As a cell wall lysin, it is preferable to have low, almost no, or completely no protease activity (i.e., no protease activity). Alternatively, when using an enzyme with protease activity as a cell wall lysin, or when coexisting with an enzyme with protease activity, it is preferable to use it under conditions that inhibit protease activity (e.g., pH, temperature, etc.).

[0064] Cell wall dissolving enzymes can be derived from natural sources, commercially available cell wall dissolving enzymes, or cell wall dissolving enzymes obtained through methods such as gene recombination technology.

[0065] Examples of cell wall-dissolving enzymes include, but are not limited to, glucanase and mannanase. Dextranase (preferably a dextranase with endokinetic activity (preferably only endokinetic activity) and / or without protease activity), for example, a dextranase with β-1,3, β-1,4 and / or β-1,6 activity, preferably a dextranase derived from *Streptomyces* or *Talaromyces*, more preferably a dextranase derived from *Streptomyces*, further preferably a dextranase derived from *Streptomyces* and having β-1,3, β-1,4 and / or β-1,6 activity, even more preferably a dextranase derived from *Streptomyces*, having β-1,3, β-1,4 and / or β-1,6 activity and having endokinetic activity (preferably only endokinetic activity), even more preferably a dextranase derived from *Streptomyces*, having β-1,3, β-1,4 and / or β-1,6 activity, having endokinetic activity and without protease activity (e.g., Nagase Viita Co., DENAZYME GEL-L1 / R, etc. manufactured by Ltd., are further preferred dextranases derived from Streptomyces, possessing β-1,3, β-1,4 and / or β-1,6 activities, having only endoglucanase activity and no protease activity.

[0066] In one embodiment of the present invention, the cell wall lysin is a glucanase.

[0067] In one embodiment of the present invention, the cell wall lysin is a glucanase having β-1,3, β-1,4 and / or β-1,6 activities.

[0068] In one embodiment of the present invention, the cell wall dissolving enzyme is a glucanase derived from Streptomyces.

[0069] In a preferred embodiment of the present invention, the cell wall lysin is a glucanase derived from Streptomyces and having β-1,3, β-1,4 and / or β-1,6 activities.

[0070] In one embodiment of the invention, the cell wall lysin is a glucanase with endokinetic activity (preferably endokinetic activity only).

[0071] In a preferred embodiment of the invention, the cell wall lysin is a glucanase derived from Streptomyces, having β-1,3, β-1,4 and / or β-1,6 activities and having endoglucanase activity (preferably only endoglucanase activity).

[0072] In one embodiment of the present invention, the cell wall lysin is a dextranase that does not have protease activity.

[0073] In a preferred embodiment of the present invention, the cell wall lysin is a dextranase derived from Streptomyces, having β-1,3, β-1,4 and / or β-1,6 activities, having endokinetic activity (preferably only endokinetic activity) and not having protease activity.

[0074] The term "cell wall dissolving enzyme decomposition product" as used in this specification refers to a substance obtained by decomposing yeast extract cell residue with cell wall dissolving enzymes. Specifically, it refers to a substance obtained by decomposing the yeast cell wall contained in yeast extract cell residue with cell wall dissolving enzymes.

[0075] The cell wall lysing enzyme decomposition products of yeast extract cell residues consist of proteins, lipids, ash, dietary fiber, etc. The protein content, relative to the dry weight of the cell wall lysing enzyme decomposition products of yeast extract cell residues, is, for example, 20% to 60% by mass. The lipid content, relative to the dry weight of the cell wall lysing enzyme decomposition products of yeast extract cell residues, is, for example, 1% to 10% by mass. The ash content, relative to the dry weight of the cell wall lysing enzyme decomposition products of yeast extract cell residues, is, for example, 0% to 10% by mass. The dietary fiber content, relative to the dry weight of the cell wall lysing enzyme decomposition products of yeast extract cell residues, is, for example, 10% to 60% by mass. In addition to the usual nutritional components, the cell wall lysing enzyme decomposition products of yeast extract cell residues also contain components with reported physiological functions, such as β-glucan and α-mannan. β-glucan is a polysaccharide composed of D-glucose polymerized through β-1,3 and β-1,6 bonds. Because it is a poorly digestible component of food and is not digested by human digestive enzymes, it is classified as dietary fiber. α-Mannan is a polysaccharide composed of D-mannose polymerized through α-1,6, α-1,2, or α-1,3 bonds. Because it is also a poorly digestible component of food and is not digested by human digestive enzymes, it is classified as dietary fiber. The content of β-glucan varies depending on the exo activity of the glucanase contained in the cell wall lysing enzyme, and is, for example, 0% to 40% by mass relative to the dry mass of the cell wall lysing enzyme decomposition product of yeast extract cell residue. The content of α-mannan is, for example, 10% to 40% by mass relative to the dry mass of the cell wall lysing enzyme decomposition product of yeast extract cell residue. The content of each component, as described above, can be determined using known analytical methods.

[0076] As a method for obtaining "cell wall dissolving enzyme decomposition products", examples include, but are not limited to, methods known to those skilled in the art, methods described in the examples, or methods including: (a) treating yeast extract cell residue with cell wall dissolving enzyme and (b) recovering the treated product obtained in (a), or similar methods.

[0077] In another embodiment of the invention, the aforementioned decomposed product is obtained by a method comprising the following steps: (a) treating yeast extract cell residue at about 40°C to about 60°C with a cell wall dissolving enzyme (preferably glucanase) for about 1 to about 24 hours, and (b) recovering the treated product obtained in (a).

[0078] The “yeast extract cell residue” in (a) above is preferably the residue of yeast cells after hot water extraction of yeast (water-insoluble fraction), and more preferably the yeast extract cell residue with soluble solids content of less than 5% by mass relative to its dry weight.

[0079] The “cell wall dissolving enzyme” in (a) above is preferably a glucanase, as described above.

[0080] The "treatment" mentioned in (a) above is not particularly limited as long as the cell wall-dissolving enzyme can break down the yeast cell walls contained in the yeast extract cell residue. It can be appropriately modified according to the source of the yeast cell walls, the type and / or amount of the cell wall-dissolving enzyme, the desired characteristics, etc. This treatment is usually carried out in a desired solvent (e.g., water). For example, a suspension formed by suspending the yeast extract cell residue in a solvent (e.g., water) can be used. This suspension can be sterilized as needed (e.g., heat sterilization, filtration sterilization, etc.). Treatment of yeast extract cell residues using cell wall lysing enzymes can be carried out, for example, at temperatures greater than 0 to less than about 100°C (preferably about 10 to about 70°C, more preferably about 25 to about 65°C, and even more preferably about 40 to about 60°C), for about 0.5 to about 120 hours (preferably about 0.5 to about 60 hours, more preferably about 1 to about 24 hours, even more preferably about 3 to about 24 hours, and even more preferably about 12 to about 24 hours), and at a pH of about 1 to about 12 (preferably about 2 to about 10, more preferably about 3 to about 8, and even more preferably about 4 to about 6).

[0081] After the above treatment, cell wall lysing enzymes can be inactivated by high temperature treatment, acid or alkali treatment, etc., as needed.

[0082] In (b) above, the entirety of the processed material obtained in (a), including the residue (insoluble fraction), can be directly used as "cell wall lysing enzyme decomposition product of yeast extract cell residue." Alternatively, the product obtained by further purification (e.g., HPLC, ultrafiltration), concentration (e.g., air drying, vacuum filtration), sterilization (e.g., heat sterilization, filtration sterilization), and drying (e.g., air drying, heating, vacuum drying, freeze drying, etc.) as needed can also be used as "cell wall lysing enzyme decomposition product of yeast extract cell residue." It should be noted that the conditions in these processes can be appropriately adjusted by those skilled in the art.

[0083] In (b) above, the entirety of the processed product obtained in (a), including the residue (insoluble fraction), can be directly used as the milk substitute composition of the present invention. Alternatively, the milk substitute composition containing the cell wall lysing enzyme decomposition product of the yeast extract cell residue of the present invention can be in the form of a white, turbid liquid or paste containing an appropriate concentration, for example, about 0.001 to about 30% by mass, preferably about 5 to about 20% by mass, on a dry weight basis, in a suitable medium (preferably water). Alternatively, the milk substitute composition of the present invention can also be the decomposition product itself, by which nutrients such as protein and dietary fiber derived from yeast can be ingested.

[0084] The aforementioned yeast extract cell residues or cell wall lysing enzymes can be used in place of milk in food and beverage products containing milk (cow's milk). For example, the "milk substitute composition" of the present invention can be formulated into food and beverage products, or mixed with food and beverage products before, during, and / or after cooking.

[0085] In one embodiment of the present invention, a dairy substitute diet is provided, comprising yeast extract cell residue or its cell wall dissolving enzyme decomposition product of the present invention and containing oils and / or sugars. The amount of yeast extract cell residue or its cell wall dissolving enzyme decomposition product in the dairy substitute diet of the present invention varies depending on the form of the diet and is therefore not particularly limited, but can be approximately 1-30% by mass relative to the dry mass of the dairy substitute diet. The dairy substitute diet of the present invention can be consumed as yeast-based milk, and can also be used as a dairy substitute in cooking. The dairy substitute diet of the present invention is a novel dairy substitute diet with protein as the main component, moderately containing oils, exhibiting a milky appearance, and using yeast as the main raw material. If the raw materials do not use animal-derived ingredients, it becomes a diet for vegetarians and vegans who avoid consuming animal products. If the raw materials use oils produced by microorganisms, it becomes a novel dairy substitute diet that uses neither animal nor plant ingredients.

[0086] When yeast extract cell residue or its cell wall lysing enzyme decomposition products are consumed as yeast milk, there is no particular limitation on the amount of these products. Relative to the mass of the yeast milk, the dry weight of the yeast extract cell residue or its cell wall lysing enzyme decomposition products can be approximately 1 to 30% by mass, preferably 2 to 20% by mass, and more preferably 5 to 10% by mass. If a larger amount of yeast extract cell residue or its cell wall lysing enzyme decomposition products is added to the yeast milk, more of the protein, dietary fiber, and other nutrients derived from yeast can be effectively absorbed. On the other hand, if the amount of these products increases, the viscosity of the yeast milk increases. However, if the amount of yeast extract cell residue or its cell wall lysing enzyme decomposition products is within the above-mentioned range, a beverage that maintains the preferred taste of yeast milk and allows for the effective absorption of protein, dietary fiber, and other nutrients derived from yeast can be produced.

[0087] When used as a milk substitute in cooking, it can be used in foods such as milk-baked dishes and desserts.

[0088] The term "oils and fats" as used in this instruction manual is not limited to these, but may include vegetable oils, animal oils, and processed oils, such as edible safflower seed oil, edible grape seed oil, edible soybean oil, edible sunflower seed oil, edible corn oil, edible cottonseed oil, sesame oil, edible rapeseed oil, edible rice oil, edible peanut oil, edible olive oil, edible palm oil, edible palm olein, edible palm stearin, edible palm kernel oil, edible coconut oil, blended edible oils, flavored edible oils, butter, lard, chicken fat, fish oil, milk fat, hydrogenated oils, and oils produced by yeast and other microorganisms.

[0089] The amount of oil contained in the dairy substitute food of the present invention varies depending on the form of the food and is therefore not particularly limited, but is approximately 0.1 to 30% by mass relative to the mass of the dairy substitute food.

[0090] When the yogurt is consumed as a beverage, the amount of oil can be approximately 0.1 to 30% by mass relative to the mass of the yogurt, preferably 1 to 10% by mass, and more preferably 2 to 5% by mass. In yogurt, a higher concentration of oil results in a richer, more satisfying, and smoother drink. On the other hand, excessively increasing the amount of oil can lead to undesirable effects such as reduced drinkability and excessive energy intake. However, if the amount of oil is within the aforementioned range, a beverage can be produced that imparts richness, satisfaction, and smoothness to the yogurt, is easy to drink, and allows for moderate energy intake.

[0091] When yeast milk is provided for consumption, in addition to yeast extract cell residues or their cell wall lysing enzyme decomposition products and oils, a suitable medium (preferably water) may be added. The amount of medium (preferably water) in the yeast milk relative to the mass of the yeast milk can be approximately 30-97% by mass, preferably 40-95% by mass, and more preferably 45-93% by mass. If the amount of medium (preferably water) in the yeast milk is within the above range, a beverage with good taste can be produced in which yeast extract cell residues or their cell wall lysing enzyme decomposition products and oils are homogeneously dispersed in the medium.

[0092] The term "carbohydrate" as used in this specification may include, for example, monosaccharides, disaccharides, trisaccharides, tetrasaccharides, oligosaccharides, polysaccharides, starch decomposition products, reduced starch decomposition products, etc., which may be alone or in combination of two or more. As a sugar, it is not limited to these, but examples include ketothiose, aldosterone, erythritolose, ribulose, xylulose, lysose, deoxyribose, allulose, fructose, sorbitol, tagatose, allose, azoose, glucose, mannose, gulose, idole, galactose, tarose, fucose, fucoidan, rhamnose, sedoheptulose, sucrose, lactose, maltose, trehalose, mesobiose, cellobiose, raffinose, maltotriose, acarbose, stachyose, fructooligosaccharides, galactooligosaccharides, mannose, glycogen, starch, cellulose, dextrin, corn syrup, solid corn syrup, dextran, etc., which can be alone or in combination of two or more.

[0093] The dairy alternative diet of the present invention may further include, but is not limited to, additives such as excipients, lubricants, binders, disintegrants, pH adjusters, solvents, solubilizers, suspending agents, buffers, preservatives, antioxidants, colorants, sweeteners, surfactants, and flavorings. These additives may be, for example, known additives, and their amounts may be appropriately adjusted by those skilled in the art according to the intended purpose.

[0094] Alternatively, as food and beverages in which the “milk substitute composition” of the present invention can be applied or incorporated, examples include, but are not limited to, beverages and foods that contain or are intended to contain milk (e.g., cow's milk, soy milk, almond milk, whole milk, coconut milk, etc.) or milk powder, such as soups, condiments, semi-solid condiments, mayonnaise, desserts, chocolate, margarine, fat spreads, ice cream, lacto-ice cream, ice milk, whipped cream, bread, steamed or boiled foods, extract flavorings, oil-based products, oil-based preparations, cheese, cheese products, processed cheese, pudding, and other processed foods.

[0095] The applicable amount of the "milk substitute composition" of the present invention is not particularly limited as long as the purpose of the present invention can be achieved. The amount of the composition relative to the total amount of food, beverages, or substances processed from them, based on yeast extract cell residue or its cell wall lysing enzyme decomposition product (dry weight), may be, for example, about 0.001 to about 30% by mass, preferably about 0.01 to about 20% by mass, and more preferably about 0.1 to about 15% by mass.

[0096] In another embodiment of the present invention, a method for improving the aroma of a milk substitute composition is provided, comprising: in a milk substitute composition comprising yeast extract cell residue, reducing the total amount of free glutamic acid contained in the residue to less than 0.5% of the dry mass of the residue.

[0097] In another embodiment of the present invention, a method for improving the aroma of a milk substitute composition is provided, comprising: in a milk substitute composition containing cell wall dissolving enzyme decomposition of yeast extract cell residue, reducing the total amount of free glutamic acid contained in the decomposition relative to the dry mass of the decomposition to less than 0.4 by mass.

[0098] In another embodiment of the invention, a use is provided for yeast extract cell residue as a milk substitute composition, wherein the total amount of free glutamic acid contained in the residue is less than 0.5% of the dry weight of the residue.

[0099] In another embodiment of the invention, a cell wall lysing enzyme decomposition product of yeast extract cell residue is provided as a milk substitute composition, wherein the total amount of free glutamic acid contained in the decomposition product is less than 0.4% of the dry mass of the decomposition product.

[0100] The description of the embodiments of the present invention can also be applied to the above-described embodiments of milk substitute compositions containing yeast extract cell residues or cell wall lysing enzyme decomposition products.

[0101] Example

[0102] The present invention will now be described in more detail with reference to the embodiments, but these embodiments do not limit the scope of the present invention in any way.

[0103] [Comparative Example 1]

[0104] Hot water was used to extract dried yeast (manufactured by Asahi Group Foods, Ltd., Hyper Yeast HG-DY), and the heavy liquid (insoluble fraction) obtained by separating it from the yeast extract in a nozzle-type continuous centrifuge was sterilized at 125°C for 40 seconds and then spray-dried to obtain the yeast extract cell residue as the composition of Comparative Example 1.

[0105] [Comparative Example 2]

[0106] A slurry (16% solids) containing yeast extract cell residue obtained in Comparative Example 1 suspended in deionized water was sterilized in an autoclave (121°C, 20 minutes). At 50°C and pH 5.3, 0.2% by weight of dextranase (manufactured by Nagase Viita Co., Ltd., DENAZYME GEL-L1 / R) relative to the dried weight of the yeast extract cell residue was added, and the mixture was treated at 50°C for 18 hours. The treated material was then heated to approximately 80°C to inactivate the dextranase. The treated material was then concentrated to a concentration of 30% by weight using a vacuum concentrator and spray-dried to obtain the cell wall lysing enzyme decomposition product, which served as the composition of Comparative Example 2.

[0107] The compositions of these Comparative Examples 1 and 2 were prepared according to Example 1 of Patent Document 1.

[0108] [Example 1]

[0109] The yeast extract cell residue obtained in Comparative Example 1 was suspended in water to prepare a slurry (16% solids). Three nozzle-type continuous centrifuges were connected in series to perform solid-liquid separation while adding water, resulting in a heavy liquid from which soluble components were removed. The obtained heavy liquid was sterilized at 125°C for 40 seconds and then spray-dried to obtain the yeast extract cell residue as the composition of Example 1.

[0110] [Example 2]

[0111] The sterilized heavy liquid prepared in the same manner as in Example 1 was adjusted to conditions of 50°C and pH 5.3, and 0.2% by weight of dextranase (manufactured by Nagase Viita Co., Ltd., DENAZYME GEL-L1 / R) relative to the dry weight was added. The mixture was then treated at 50°C for 18 hours. The treated material was then treated at 125°C for 40 seconds to inactivate the dextranase while sterilizing. The resulting cell wall lysate was obtained by spray drying and used as the composition of Example 2.

[0112] [Experimental Example 1]

[0113] The raw materials were mixed according to the composition shown in Table 1 and emulsified using a homogenizer (Homogenizer LAB1000, SMT Co., Ltd.: 20 MPa, 2 times) to obtain formulations 1 and 2 of the milk substitute composition, which were sterilized in an autoclave (121°C, 20 minutes). It was confirmed that both formulations 1 and 2 maintained a white, cloudy emulsion appearance at room temperature for a certain period (3 days) or more. It should be noted that formulation 1 was prepared in the same manner as formulation 23 of Patent Document 1.

[0114] [Table 1]

[0115]

[0116] [Sensory evaluation of formulation 1 and formulation 2]

[0117] Sensory evaluations were conducted for formulations 1 and 2 as follows. Five professional subjects performed sensory evaluations on each formulation after it had cooled to 4°C. For the evaluation items of "umami," "sourness," "milky flavor," and "pleasure," formulation 1 was used as a control and scored 0. The intensity of the aroma of the test samples was evaluated based on the following evaluation criteria. It should be noted that "umami" and "sourness" are preferably negative values ​​(weaker than the control), while "milky flavor" and "pleasure" are preferably positive values. Furthermore, here, "milky flavor" is evaluated based on a comprehensive assessment of whether it closely resembles animal milk, considering factors such as a faint sweet aroma after swallowing, a rich texture, the absence of off-odors or unpleasant smells, and a bland taste.

[0118] [Evaluation Criteria]

[0119] -3 points: Very weak

[0120] -2 points: Weak

[0121] -1 point: Slightly weak

[0122] 0 points: Comparison

[0123] +1 point: Slightly stronger

[0124] +2 points: Strong

[0125] +3 points: Very strong

[0126] [result]

[0127] The evaluation results are presented as average values. Figure 1 As a result, compared with formulation 1, formulation 2 obtained in Experimental Example 1 showed reduced "umami" and "sourness," and increased "milky flavor" and "pleasure." It is evident that formulation 2, as a milk substitute composition, exhibits significantly superior sensory characteristics compared to formulation 1.

[0128] [Experimental Example 2]

[0129] Formulas 3 and 4 were obtained by mixing the raw materials according to the composition shown in Table 2. Furthermore, after mixing the raw materials, emulsification was performed using a homogenizer (Homogenizer LAB1000, SMT Corporation: 20 MPa, 2 times), followed by sterilization in an autoclave (121°C, 20 minutes) to obtain formulas 5-12, which contained yeast raw materials and oils in different ratios. It was confirmed that formulas 5-12 all maintained a white, cloudy emulsion appearance at room temperature for a certain period (3 days) or more.

[0130] [Table 2]

[0131]

[0132] [Sensory evaluation of formulations 3 to 12]

[0133] Sensory evaluations were conducted on formulations 3-12 as follows. Five professional subjects performed sensory evaluations on each formulation after it had cooled to 4°C. Formulations 3 and 4, 5 and 6, 7 and 8, 9 and 10, and 11 and 12 were compared, with formulations 3, 5, 7, 9, and 11 serving as controls. For the evaluation items of "umami," "sourness," "milky flavor," and "pleasure," the controls were set to 0. Based on the above evaluation criteria, the intensity of the aroma of the test samples was evaluated.

[0134] [result]

[0135] The evaluation results of the 5 professional subjects are presented as an average. Figures 2-6 As a result, compared with formulation 3, formulation 4 exhibits reduced "umami" and "sourness," and increased "milky flavor" and "pleasure," showing preferred sensory characteristics as a milk substitute composition. Similarly, compared with formulation 5, formulation 8 with formulation 7, formulation 10 with formulation 9, and formulation 12 with formulation 11, formulation 6 exhibits reduced "umami" and "sourness," and increased "milky flavor" and "pleasure," showing preferred sensory characteristics as a milk substitute composition. The composition of Example 2 exhibits a more desirable aroma than the composition of Comparative Example 2 over a wide concentration range (5% to 20%) and a wide oil concentration range (0% to 30%).

[0136] [Comparative Examples 3-4, Example 3]

[0137] The yeast extract cell residue obtained in Comparative Example 1 was suspended in water to prepare a slurry (16% solids). Solid-liquid separation was performed using a centrifuge (Avanti J-26XP, Beckman Coulter) at 5000×g for 5 minutes, and the supernatant was removed. An equal volume of water was added to the supernatant, and the mixture was resuspended. Solid-liquid separation was performed again using a centrifuge to recover the insoluble fraction. The resulting insoluble fraction was sterilized at 121°C for 20 minutes, freeze-dried, and the yeast extract cell residue of Example 3 was obtained. In Example 3, except for reducing the amount of water added after the first solid-liquid separation, yeast extract cell residues with different degrees of washing were obtained as the compositions of Comparative Examples 3-4.

[0138] [Comparative Examples 5-6, Example 4]

[0139] Next, in Comparative Examples 3-4 and Example 3, the sterilized insoluble fraction was adjusted to a slurry (16% solids), and the conditions of 50°C and pH 5.3 were met. 0.2% by weight of dextranase (manufactured by Nagase Viita Co., Ltd., DENAZYME GEL-L1 / R) relative to the dry weight was added, and the mixture was treated at 50°C for 18 hours. Then, the treated material was treated at 121°C for 20 minutes to inactivate the dextranase while sterilizing. By freeze-drying, cell wall dissolving enzyme decomposition products with varying degrees of cleansing were obtained as the compositions of Comparative Examples 5-6 and Example 4.

[0140] [Experimental Example 3]

[0141] For each composition obtained in Examples 1-4 and Comparative Examples 1-6, the content of free amino acids, phosphoric acid, and citric acid was determined.

[0142] [Free amino acid analysis]

[0143] The free amino acid content was determined using an Acquity UPLC analyzer (Waters Corporation, USA) via the AccQ-Tag Ultra labeling method. Calibration curves were prepared using a mixed standard solution of amino acids (H type, manufactured by Fujifilm and Koden Chemical Co., Ltd.), L-asparagine monohydrate (manufactured by Fujifilm and Koden Chemical Co., Ltd.), L(+)-glutamine (manufactured by Fujifilm and Koden Chemical Co., Ltd.), L-tryptophan (manufactured by Fujifilm and Koden Chemical Co., Ltd.), and γ-aminobutyric acid (manufactured by Sigma-Aldrich Japan, LLC). This method selectively quantifies the free amino acids in the sample, calculating their content (mass %). It should be noted that total free amino acids refer to the sum of the content of each free amino acid per unit dry mass of yeast extract cell residue or cell wall lysing enzyme decomposition product. The amino acid content (mass %) per unit dry mass of yeast extract cell residue (Comparative Examples 1, 3-4, and Examples 1, 3) is shown in Table 3. Similarly, the amino acid content (mass%) per unit dry mass of cell wall lysin decomposition products (Comparative Examples 2, 5-6, and Examples 2, 4) is shown in Table 4.

[0144] [Table 3]

[0145]

[0146] [Table 4]

[0147]

[0148] [Acid Component Analysis]

[0149] The acid content was determined using a Prominence HPLC organic acid analysis system (manufactured by Shimadzu Corporation, Japan). Each composition of the Examples and Comparative Examples was prepared into a 5% (w / w) suspension using deionized water. The supernatant obtained by centrifugation was filtered through a 0.45 µm filter and used as the sample solution for analysis. Phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, pyroglutamic acid, and formic acid were determined. Acids with extremely low concentrations were removed, and phosphoric acid and citric acid were quantified. The acid content (w / w) per unit dry mass of yeast extract cell residue (Comparative Examples 1, 3-4, and Examples 1, 3), calculated from the obtained measurements, is shown in Table 5. Similarly, the acid content (w / w) per unit dry mass of cell wall lysing enzyme decomposition products (Comparative Examples 2, 5-6, and Examples 2, 4) is shown in Table 6.

[0150] [Table 5]

[0151]

[0152] [Table 6]

[0153]

[0154] [Experimental Example 4]

[0155] For each composition of the obtained yeast extract cell residues (Comparative Examples 1, 3-4, and Examples 1, 3), the soluble solids content was determined.

[0156] [Determination of the percentage of soluble solids]

[0157] The proportion (mass%) of water-soluble solids in the yeast extract cell residue was calculated by preparing a 10% mass suspension of each composition of the Examples and Comparative Examples with deionized water and using the following formula (1).

[0158] [Mathematical Expression 1]

[0159]

[0160] In the aforementioned formula (1), "solid component concentration A" represents the mass percentage of the dried product obtained by drying Xg of the object sample at 105°C for 5 hours, and "solid component concentration B" represents the mass percentage of the dried product obtained by centrifuging Xg of the object sample at 5,000×g for 5 minutes and drying the supernatant obtained at 105°C for 5 hours. The soluble solids percentage calculated by formula (1) is shown in Table 7.

[0161] [Table 7]

[0162]

[0163] [Experimental Example 5]

[0164] [Sensory evaluation of yeast extract cell residue]

[0165] Sensory evaluations were performed on the compositions obtained in Comparative Examples 1, 3-4, and Examples 1 and 3 as follows. First, each raw material was added to water at room temperature at a mass percentage of 5%, and after thorough stirring, sensory evaluations were conducted by five professional subjects. For the evaluation items of "umami," "sourness," "milky flavor," and "pleasure," the composition of Comparative Example 1 was used as a control and scored as 0. The intensity of the aroma of each sample was evaluated based on the above evaluation criteria.

[0166] The sensory evaluation results are presented as average values. Figure 7 Compared to the composition of Comparative Example 1, the compositions of Comparative Examples 3 and 4 also showed a tendency to decrease in "umami" and "sourness" and increase in "milky flavor" and "pleasure". On the other hand, the compositions of Examples 1 and 3 showed particularly preferred sensory characteristics, with "umami" and "sourness" scores decreasing to below -2 and "milky flavor" and "pleasure" scores increasing to above +2.

[0167] As shown in the free amino acid analysis in Table 3 above, the free amino acid content of the compositions of Comparative Examples 3 and 4 and Examples 1 and 3 reflects the degree of cleaning in the manufacturing process and is lower than that of the composition of Comparative Example 1. In the compositions of Examples 1 and 3, which exhibit particularly preferred sensory properties, the total free amino acid content is 0.48% by mass or less, the sum of phenylalanine, tyrosine, arginine, isoleucine, leucine, valine, methionine, and lysine (known free amino acids that impart a bitter taste) is 0.04% by mass or less, and glutamic acid (which imparts a sour and umami taste) is 0.29% by mass or less. Furthermore, in the compositions of Examples 1 and 3, alanine and proline (which impart a sweet taste) are each 0.05% by mass or less.

[0168] Furthermore, as shown in the acid composition analysis in Table 5 above, the compositions of Examples 1 and 3, which exhibit particularly preferred sensory properties, contain less than 0.046% by mass of phosphoric acid and less than 0.011% by mass of citric acid. Additionally, as shown in the soluble solids percentage in Table 7 above, the compositions of Examples 1 and 3, which exhibit particularly preferred sensory properties, contain 3.52% by mass and 4.57% by mass of water-soluble solids, respectively, indicating that the amount of flavor-contributing components soluble in water is less than that in the comparative examples. These results demonstrate that by removing flavor-contributing components from yeast extract cell residue to a certain extent, raw materials exhibiting preferred sensory properties can be obtained.

[0169] Sensory evaluation of cell wall lysing enzyme decomposition products

[0170] Sensory evaluations were performed on the compositions obtained in Comparative Examples 2, 5-6, and Examples 2, 4 as follows. First, each raw material was added to water at room temperature at a mass percentage of 5%, and after thorough stirring, sensory evaluations were conducted by five professional subjects. For the evaluation items of "umami," "sourness," "milky flavor," and "pleasure," the composition of Comparative Example 2 was used as a control and scored 0. Based on the above evaluation criteria, the intensity of the aroma of each sample was evaluated.

[0171] The sensory evaluation results are presented as average values. Figure 8 Compared to the composition of Comparative Example 2, the compositions of Comparative Examples 5-6 also showed a tendency to decrease "umami" and "sourness" and increase "milky flavor" and "pleasure". On the other hand, the compositions of Examples 2 and 4 showed "umami" and "sourness" scores decreased to below -2, and "milky flavor" and "pleasure" scores increased to above +2, exhibiting particularly preferred sensory characteristics.

[0172] As shown in the free amino acid analysis in Table 4 above, the free amino acid content of the compositions of Comparative Examples 5-6 and Examples 2 and 4 reflects the degree of cleaning in the manufacturing process, and is lower than that of the composition of Comparative Example 2. In particular, in the compositions of Examples 2 and 4, the total free amino acid content is 0.45% by mass or less, the sum of phenylalanine, tyrosine, arginine, isoleucine, leucine, valine, methionine, and lysine (known free amino acids that have a bitter taste) is 0.06% by mass or less, and glutamic acid (which has a sour and umami taste) is 0.24% by mass or less. Furthermore, in the compositions of Examples 2 and 4, alanine and proline (which have a sweet taste) are each 0.05% by mass or less.

[0173] Furthermore, as shown in the acid composition analysis in Table 6 above, the compositions of Examples 2 and 4, which exhibit particularly preferred sensory properties, have phosphoric acid content of 0.109% by mass or less and citric acid content of 0% by mass. These results indicate that materials obtained from yeast extract cell residue with flavor components removed to a certain extent, after treatment with dextranase, can achieve preferred sensory properties.

[0174] Industrial availability

[0175] The compositions of the present invention significantly reduce the characteristic aromas (e.g., umami, sourness) of yeast by controlling the total amount of free amino acids (especially glutamic acid) and acid components (especially phosphate) in yeast extract cell residues or cell wall lysing enzyme decomposition products to less than a specific amount. Therefore, as a milk substitute composition, it can be formulated into various food and beverage products at a higher concentration than existing products. Consequently, the compositions of the present invention can be provided as various forms of food and beverage products, through which it is easier to obtain yeast-derived proteins, dietary fiber, and other nutrients.

Claims

1. A composition comprising a milk substitute composition comprising yeast extract cell residue, wherein the total amount of free glutamic acid contained in the residue is less than 0.5% by mass relative to the dry mass of the residue.

2. The composition according to claim 1, wherein, The total amount of free amino acids contained in the residue is less than 1% of the dry mass of the residue.

3. The composition according to claim 1, wherein, The total amount of phosphoric acid contained in the residue is less than 0.1% of the dry mass of the residue.

4. The composition according to claim 1, wherein, The residue is the water-insoluble fraction obtained from hot water extraction of yeast.

5. The composition according to claim 1, wherein, The soluble solids content of the residue is less than 5% of the dry mass of the residue.

6. A composition comprising a cell wall lysing enzyme decomposition of yeast extract cell residue, wherein the total amount of free glutamic acid contained in the decomposition is less than 0.4% by weight relative to the dry weight of the decomposition.

7. The composition according to claim 6, wherein, The total amount of free amino acids contained in the decomposition product is less than 1% of the dry mass of the decomposition product.

8. The composition according to claim 6, wherein, The total amount of phosphoric acid contained in the decomposition product is less than 0.20% of the dry mass of the decomposition product.

9. The composition according to claim 6, wherein it is a milk substitute composition comprising cell wall lysing enzyme decomposition product of yeast extract cell residue, the residue containing soluble solids content of less than 5% by weight relative to the dry weight of the residue.

10. The composition according to claim 6, wherein, The decomposition product is obtained through a method including the following steps: (a) Treating yeast extract cell residue with cell wall-dissolving enzyme at 40°C–60°C for 1–24 hours; and (b) Recycle the processed material obtained in (a).

11. The composition according to claim 6, wherein, The cell wall lysing enzyme is glucanase.

12. The composition according to claim 6, wherein, The cell wall lysing enzyme is a glucanase with β-1,3, β-1,4 and / or β-1,6 activities.

13. The composition according to claim 6, wherein, The cell wall lysing enzyme is a glucanase derived from Streptomyces.

14. The composition according to claim 6, wherein, Cell wall lysing enzymes are glucanases that do not have protease activity.

15. A dairy substitute diet comprising the composition of any one of claims 1 to 14.

16. The dairy substitute food according to claim 15, further comprising 0.1 to 30% by weight of oil.

17. A method for improving the flavor of a milk substitute composition, comprising: In a milk substitute composition containing yeast extract cell residue, the total amount of free glutamic acid contained in the residue is reduced to less than 0.5% of the dry mass of the residue.

18. A method for improving the aroma of a milk substitute composition, comprising: In a milk substitute composition containing cell wall lysing enzyme decomposition products of yeast extract cell residue, the total amount of free glutamic acid contained in the decomposition product is reduced to less than 0.4% of the dry mass of the decomposition product.

19. The use of a yeast extract cell residue as a milk substitute composition, wherein, The total amount of free glutamic acid contained in the residue is less than 0.5% of the dry mass of the residue.

20. The use of a cell wall-dissolving enzyme decomposition product of yeast extract cell residue as a milk substitute composition, wherein, The total amount of free glutamic acid contained in this decomposition product is less than 0.4% of the dry mass of the decomposition product.

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