Milk substitute composition containing yeast extract fungal residue

Abstract

To provide a milk substitute composition for protein supplementation, which reduces characteristic flavors (taste, sourness) originating from yeast materials.SOLUTION: There are provided: a milk substitute composition containing a yeast extract fungal residue or a cell-wall lysing enzyme decomposition product of the residue, where a total content of free amino acids (especially glutamic acid) in the residue or the decomposition product is less than a prescribed amount; and milk substitute foods and drinks containing the composition. Since characteristic flavors of the yeast are remarkably reduced, the composition of the present invention can be blended in various foods and drinks as the milk substitute composition, at concentrations higher than those of conventional products.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a milk replacer composition containing a yeast extract cell residue or a cell wall-lytic enzyme hydrolysate thereof, characterized in that the total amount of free amino acids (particularly glutamic acid) contained in the residue or the hydrolysate is less than a predetermined amount, and to a milk replacer food or beverage containing the composition. [Background technology]

[0002] In recent years, due to the increasing demand for low-fat or fat-free foods due to diet and health consciousness, or the increasing demand for vegan food, in order to avoid allergens derived from milk, attention has been increasingly focused on foods using plant-derived dairy substitutes such as oats, soybeans, almonds, etc., instead of dairy ingredients. However, these plant-derived dairy substitutes are usually more expensive than milk and are known to contain allergens.

[0003] In addition to such plant-derived milk substitutes, milk substitutes derived from yeast materials have also been reported. For example, the present applicant has reported the use of a yeast cell wall decomposition product-containing composition, which contains a cell wall-decomposing enzyme decomposition product of the residue (yeast extract cell body residue) after yeast extract production, as a milk substitute (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2022-135934 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, dairy substitutes derived from yeast materials have a characteristic flavor (umami, sourness), so when they are used at a concentration of about 5% for the purpose of supplementing protein, the strong flavor makes them unsuitable for direct consumption. [Means for solving the problem]

[0006] As a result of extensive research to solve the above problems, the inventors have discovered that in a milk replacer composition containing yeast extract cell residue or its cell wall-lytic enzyme hydrolysate, by reducing the total amount of free amino acids (particularly glutamic acid), organic acids (particularly phosphoric acid), etc. contained in the residue or the hydrolysate to less than a predetermined amount, the characteristic flavor can be reduced and the composition can be directly consumed as a milk replacer composition, thereby completing the present invention.

[0007] Therefore, the gist of the present invention is as follows. [1] A milk replacer composition comprising a yeast extract cell residue, wherein the total amount of free glutamic acid contained in the residue is less than 0.5% by mass, based on the dry mass of the residue. [2] The composition described in [1], wherein the total amount of free amino acids contained in the residue is less than 1 mass% based on the dry mass of the residue. [3] The composition according to [1] or [2], wherein the total amount of phosphoric acid contained in the residue is less than 0.1% by mass, based on the dry mass of the residue. [4] The composition according to any one of [1] to [3], wherein the residue is a water-insoluble fraction obtained after hot water extraction of yeast. [5] The composition according to any one of [1] to [4], wherein the residue contains a soluble solid content of less than 5 mass % based on the dry mass of the residue. [6] A milk replacer composition comprising a cell wall-lytic enzyme hydrolysate of yeast extract cell residue, wherein the total amount of free glutamic acid contained in the hydrolysate is less than 0.4% by mass based on the dry mass of the hydrolysate. [7] The composition described in [6], wherein the total amount of free amino acids contained in the decomposition product is less than 1 mass% relative to the dry mass of the decomposition product. [8] The composition described in [6] or [7], wherein the total amount of phosphoric acid contained in the decomposition product is less than 0.20 mass% based on the dry mass of the decomposition product. [9] The composition according to any one of [6] to [8], which is a milk replacer composition comprising a cell wall-lytic enzyme hydrolysate of a yeast extract cell residue, wherein the soluble solid content of the residue is less than 5 mass% relative to the dry mass of the residue.

[10] The degradation product is selected from the group consisting of: (a) treating the yeast extract cell residue with a cell wall lytic enzyme at 40 to 60°C for 1 to 24 hours; and (b) Recovering the treated product obtained in (a). The composition according to any one of [6] to [9], which is obtained by a method comprising the steps of:

[11] The composition described in any one of [6] to

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

[12] The composition described in any one of [6] to

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

[13] The composition described in any one of [6] to

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

[14] The composition described in any one of [6] to

[13] , wherein the cell wall-lytic enzyme is a glucanase having no protease activity.

[15] A milk substitute food or beverage comprising the composition according to any one of [1] to

[14] .

[16] The milk substitute food or beverage according to

[15] , further comprising 0.1 to 30 mass% of an oil or fat.

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

[18] A method for improving the flavor of a milk replacer composition, the method comprising reducing the total amount of free glutamic acid contained in a cell wall-lytic enzyme hydrolysate of yeast extract cell residue to less than 0.4 mass% relative to the dry mass of the hydrolysate.

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

[20] Use of a cell wall-lytic enzyme hydrolysate of yeast extract cell residue as a milk replacer composition, wherein the total amount of free glutamic acid contained in the hydrolysate is less than 0.4 mass% based on the dry mass of the hydrolysate. Effect of the Invention

[0008] According to the present invention, a milk substitute composition can be provided using an inexpensive and easily available yeast extract cell residue as a raw material. The composition of the present invention controls the total amount of free amino acids (particularly glutamic acid) and organic acids (particularly phosphoric acid) contained in the yeast extract cell residue or its cell wall-lytic enzyme hydrolyzate to less than a specific amount, thereby significantly reducing the characteristic flavor (particularly umami and sourness) unique to yeast, and can be incorporated as a milk substitute composition in various foods and beverages at a higher concentration than conventional products. Therefore, the composition of the present invention makes it easier to ingest proteins, dietary fiber, and other nutrients derived from yeast. [Brief description of the drawings]

[0009] [Figure 1] 1 is a radar chart showing the results (average values) of sensory evaluation by five expert panelists for Formulations 1 and 2 in Test Example 1. [Diagram 2] 1 is a radar chart showing the results (average values) of sensory evaluation by five expert panelists for Formulations 3 and 4 in Test Example 2. [Diagram 3] 1 is a radar chart showing the results (average values) of sensory evaluation by five expert panelists for Formulations 5 and 6 in Test Example 2. [Figure 4] 1 is a radar chart showing the results (average values) of sensory evaluation by five expert panelists for Formulations 7 and 8 in Test Example 2. [Diagram 5] 1 is a radar chart showing the results (average values) of sensory evaluation by five expert panelists for Formulations 9 and 10 in Test Example 2. [Figure 6] 1 is a radar chart showing the results (average values) of sensory evaluation by five expert panelists for Formulations 11 and 12 in Test Example 2. [Figure 7] 1 is a radar chart showing the results (average values) of sensory evaluation by five expert panelists for yeast extract cell residues (compositions of Comparative Examples 1, 3-4, and Examples 1 and 3) in Test Example 5. [Figure 8] 1 is a radar chart showing the results (average values) of sensory evaluation by five expert panelists for cell wall-lytic enzyme decomposition products (compositions of Comparative Examples 2, 5-6, and Examples 2 and 4) in Test Example 5. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] In one embodiment of the present invention, there is provided a milk replacer composition comprising a yeast extract cell residue, the total amount of free glutamic acid contained in the residue being preferably less than 0.5% by mass based on the dry mass of the residue.

[0011] In the present invention, the term "milk substitute composition" refers to a composition that can be used in place of milk (typically cow's milk) consumed by humans. Milk consumed by humans is a cloudy liquid secreted from the mammary glands of mammals that contains nutrients such as water, protein, lipids, carbohydrates, vitamins, and minerals and has a unique milk flavor, and the milk substitute composition refers to a liquid that is consumed and has one or more of these characteristics. Milk substitute compositions are generally produced from plant raw materials such as soybeans, almonds, oats, rice, and coconuts, and contain plant-derived proteins and lipids, and some also contain dietary fiber that is hardly contained in milk. These plant raw materials may be used alone, or may be used in a mixture of multiple materials, or may be used in a mixture with milk derived from animals. The milk substitute composition of the present invention may also be used in place of milk substitute compositions produced from such known plant raw materials.

[0012] The term "yeast extract cell residue" as used herein includes the cell wall of yeast, and is not particularly limited as long as it is the residue (insoluble fraction) of yeast cells obtained after subjecting yeast to an extraction treatment. Specifically, it means yeast cells generated as a residue after subjecting yeast to a known extraction treatment such as autolysis treatment (protease treatment), hot water treatment, acid treatment, alkali treatment, and / or mechanical crushing treatment, and removing the supernatant (water-soluble fraction (yeast extract)) separated by centrifugation or the like. The yeast extract cell residue is preferably the residue (water-insoluble fraction) of yeast cells after hot water extraction of yeast. The yeast extract cell residue (water-insoluble fraction) according to the present invention preferably has a soluble solid content of less than 5% by mass relative to its dry mass. The solubility of the soluble solid content means that it is soluble in water, and the soluble solid content is calculated as the ratio (mass%) of the dry mass of the yeast extract cell residue. The content of soluble solids contained in the yeast extract cell residue according to the present invention can be measured, for example, according to the method described in Test Example 4 below. The term "dry mass of yeast extract cell residue" used herein means the mass of the yeast extract cell residue after drying the yeast extract cell residue by a known method. There is no particular limitation on the drying method, and any known drying method can be used, such as a room temperature heating dryer, a vacuum dryer, a spray dryer, or a freeze dryer. For example, the dry mass can be obtained by drying a sample at 105°C for 5 hours in a room temperature heating dryer, and then weighing the residue.

[0013] The yeast extract cell residue is composed of proteins, lipids, ash, dietary fiber, etc. The protein content is, for example, 20% to 60% by mass based on the dry mass of the yeast extract cell residue. The lipid content is, for example, 1% to 10% by mass based on the dry mass of the yeast extract cell residue. The ash content is, for example, 0% to 10% by mass based on the dry mass of the yeast extract cell residue. The dietary fiber content is, for example, 10% to 60% by mass based on the dry mass of the yeast extract cell residue. In addition to general nutritional components, the yeast extract cell residue also contains components such as β-glucan and α-mannan that have been reported to have physiological functions. β-glucan is a polysaccharide in which D-glucose is polymerized by β-1,3 and β-1,6 bonds, and is classified as dietary fiber because it is a refractory component in food that cannot be digested by human digestive enzymes. α-mannan is a polysaccharide in which D-mannose is polymerized by α1,6-bonds, α1,2-bonds, or α1,3-bonds, and is classified as dietary fiber because it is a refractory component in food that is not digested by human digestive enzymes. The content of β-glucan is, for example, 10% to 40% by mass based on the dry mass of the yeast extract cell residue. The content of α-mannan is, for example, 10% to 40% by mass based on the dry mass of the yeast extract cell residue. The content of each component can be measured by a known analytical method. The protein content can be measured, for example, as the amount of nitrogen by the Kjeldahl method, and can be calculated by multiplying the amount of nitrogen by a conversion factor of 6.25. The lipid content can be quantified, for example, by an acid decomposition method. The ash content can be quantified by a direct ashing method. The dietary fiber content can be quantified, for example, by the Prosky method (enzyme-gravimetric method) or by high performance liquid chromatography (enzyme-HPLC method). The content of α-mannan can be measured, for example, by quantifying the amount of mannose produced by hydrolysis of mannan. The content of β-glucan can be measured, for example, using a (1-3),(1-4)-β-glucan measurement kit (Megazyme).

[0014] When the total amount of free amino acids (particularly glutamic acid) and organic acids in the yeast cell residue (water-insoluble fraction) thus obtained is equal to or greater than the specified amount described below, appropriate purification and washing procedures can be carried out as necessary to obtain the yeast extract cell residue according to the present invention, in which the total amount of free amino acids (particularly glutamic acid) and organic acids is less than the specified amount described below. Examples of such purification and washing procedures include repeated extraction and separation procedures and increasing the amount of washing water.

[0015] The yeast is not particularly limited as long as it can be applied to the food industry, and examples thereof include yeast for beer production, yeast for bread production, and yeast for sake production. Alternatively, the yeast is not limited to these, and examples thereof include those belonging to genera such as Saccharomyces, Saccharomycodes, Rhodotorula, Endomycopsis, Nematospora, Pletanomyces, Candida, and Torulopsis. Among these, Saccharomyces cerevisiae, Saccharomyces pastorianus, and Saccharomyces bayanus are preferred. These may be used alone or in combination of two or more types.

[0016] The yeast extract cell residue according to the present invention is characterized in that the total amount of free glutamic acid is reduced to less than a predetermined amount. Specifically, the total amount of free glutamic acid contained in the yeast extract cell residue according to the present invention is less than 0.5% by mass, preferably less than 0.4% by mass, and more preferably less than 0.3% by mass, based on the dry mass of the residue. Glutamic acid is an acidic amino acid that contributes to sourness, and its sodium salt is known to have a strong umami taste. The present inventors have found that by controlling the glutamic acid content in the yeast extract cell residue to less than 0.5% by mass, the characteristic flavor specific to yeast is significantly reduced.

[0017] Moreover, the yeast extract cell residue according to the present invention is preferably one in which not only the amount of free glutamic acid but also the total amount of free amino acids has been reduced to less than a predetermined amount. Specifically, the total amount of free amino acids contained in the yeast extract cell residue according to the present invention is preferably less than 1% by mass, more preferably less than 0.8% by mass, and even more preferably less than 0.5% by mass, based on the dry mass of the residue.

[0018] In the present 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 measured by UPLC analysis (labeling method) in the Examples described later. For example, it can be calculated from the measured values ​​obtained by UPLC analysis (labeling method) as described in the Examples described later. The free amino acids may be in the L-, D- or DL-form, with the L-form being preferred.

[0019] Amino acids are also known to be involved in bitterness, sweetness, etc. Therefore, the yeast extract cell residue of the present invention is preferably one in which the total amount of free amino acids known to exhibit bitterness and / or sweetness is also reduced to less than a predetermined amount. Therefore, for example, in the yeast extract cell residue of the present invention, the total amount of free amino acids known to exhibit bitterness, phenylalanine, tyrosine, arginine, isoleucine, leucine, valine, methionine, and lysine, is preferably less than 0.07% by mass, more preferably less than 0.05% by mass, and even more preferably less than 0.03% by mass, based on the dry mass of the residue. The total amount of free amino acids known to exhibit sweetness, alanine and proline, is preferably less than 0.2% by mass, more preferably less than 0.1% by mass, and even more preferably less than 0.05% by mass, based on the dry mass of the residue. By controlling the total amount of free amino acids and the total amount of free amino acids known to impart bitterness or sweetness in the yeast extract cell residue of the present invention, it is expected that the characteristic aroma unique to yeast can be further reduced.

[0020] The yeast extract cell residue of the present invention is also preferably one in which the total amount of organic acid is reduced to less than a predetermined amount.Specifically, the organic acid contained in the yeast extract cell residue of the present invention is typically phosphoric acid or citric acid, and the phosphoric acid content is preferably less than 0.1% by mass, more preferably less than 0.05% by mass, based on the dry mass of the residue.The citric acid content is preferably less than 0.03% by mass, more preferably less than 0.02% by mass, based on the dry mass of the residue.By controlling the total amount of organic acid in the yeast extract cell residue of the present invention, it is expected that the characteristic flavor peculiar to yeast can be further reduced.

[0021] The milk substitute composition containing the yeast extract cell residue of the present invention may be in the form of a cloudy liquid or paste containing the yeast extract cell residue at an appropriate concentration, for example, about 0.001 to about 30% by mass, preferably about 5 to about 20% by mass, in a suitable medium (preferably water). Alternatively, the milk substitute composition of the present invention may be the yeast extract cell residue (water-insoluble fraction) itself, or may be in the form of a powder with a soluble solid content of preferably less than 5% by mass. By using the composition of the present invention, nutrients such as yeast-derived protein and dietary fiber can be ingested.

[0022] In another embodiment of the present invention, there is provided a milk substitute composition comprising a cell wall-lytic enzyme decomposition product of yeast extract cell residue, preferably the total amount of free glutamic acid contained in the decomposition product is less than 0.4% by mass based on the dry mass of the decomposition product. The terms "yeast extract cell residue" and "milk substitute composition" are as defined above. In addition, the "dry mass of the cell wall-lytic enzyme hydrolysate of the yeast extract cell body residue" used in this specification means the mass of the cell wall-lytic enzyme hydrolysate of the yeast extract cell body residue after drying the cell wall-lytic enzyme hydrolysate of the yeast extract cell body residue by a known method. There is no particular limitation on the drying method, and any known drying method can be used, such as a room temperature heating dryer, a vacuum dryer, a spray dryer, or a freeze dryer. For example, the dry mass can be obtained by drying the sample at 105°C for 5 hours in a room temperature heating dryer and weighing the residue.

[0023] The cell wall-lytic enzyme digest of the present invention is characterized in that the total amount of free glutamic acid is reduced to less than a predetermined amount. Specifically, the total amount of free glutamic acid contained in the cell wall-lytic enzyme digest of the present invention is less than 0.4% by mass, preferably less than 0.3% by mass, and more preferably less than 0.1% by mass, based on the dry mass of the digest.

[0024] In addition, the cell wall-lytic enzyme decomposition product according to the present invention is preferably one in which not only the amount of free glutamic acid but also the total amount of free amino acids is reduced to less than a predetermined amount. Specifically, the total amount of free amino acids contained in the cell wall-lytic enzyme decomposition product according to the present invention is preferably less than 1% by mass, more preferably less than 0.5% by mass, and even more preferably less than 0.3% by mass, based on the dry mass of the decomposition product.

[0025] In addition, in the cell wall lytic enzyme decomposition product of the present invention, the total amount of free amino acids known to have bitter taste, phenylalanine, tyrosine, arginine, isoleucine, leucine, valine, methionine, and lysine, is preferably less than 0.1% by mass, more preferably less than 0.07% by mass, and even more preferably less than 0.05% by mass, based on the dry mass of the decomposition product. In addition, the total amount of free amino acids known to have sweet taste, alanine and proline, is preferably less than 0.2% by mass, more preferably less than 0.1% by mass, and even more preferably less than 0.05% by mass, based on the dry mass of the decomposition product. In the cell wall lytic enzyme decomposition product of the present invention, by controlling the total amount of free amino acids and the total amount of free amino acids known to have bitter taste or sweet taste, further reduction of characteristic flavor specific to yeast can be expected.

[0026] The cell wall-lytic enzyme decomposition product of the present invention is also preferably one in which the total amount of organic acid is reduced to less than a predetermined amount.Specifically, the organic acid contained in the cell wall-lytic enzyme decomposition product of the present invention is typically phosphoric acid or citric acid, and the phosphoric acid content 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, based on the dry mass of the decomposition product.Furthermore, the citric acid content is preferably less than 0.02% by mass, and more preferably less than 0.01% by mass, based on the dry mass of the decomposition product.By controlling the total amount of organic acid in the cell wall-lytic enzyme decomposition product of the present invention, it is expected that the characteristic flavor peculiar to yeast can be further reduced.

[0027] As used herein, the term "cell wall lytic enzyme" refers to an enzyme or combination of enzymes capable of decomposing a part or the whole of the yeast cell wall. The cell wall lytic enzyme is preferably one having endoactivity, more preferably one having only endoactivity. The cell wall lytic enzyme is preferably one having low, almost no, or no protease activity (i.e., no protease activity). Alternatively, when a cell wall lytic enzyme having protease activity is used or when an enzyme having protease activity is coexistent, it is preferable to use it under conditions (e.g., pH, temperature, etc.) that suppress the protease activity.

[0028] The cell wall lytic enzyme may be, for example, one derived from a natural product, may be a commercially available enzyme, or may be one obtained by a method using gene recombination technology or the like.

[0029] Examples of cell wall lytic enzymes include, but are not limited to, glucanases, mannanases, etc. Glucanases (preferably glucanases having endoactivity (preferably only endoactivity) and / or no protease activity) are, for example, glucanases having β-1,3, β-1,4, and / or β-1,6 activity, preferably glucanases derived from the genus Streptomyces or Talaromyces, more preferably glucanases derived from the genus Streptomyces, even more preferably glucanases derived from Streptomyces and having β-1,3, β-1,4, and / or β-1,6 activity, and even more preferably glucanases derived from Streptomyces and having β-1,3, β-1,4, and / or β-1,6 activity. It is a glucanase having β-1,3, β-1,4, and / or β-1,6 activity and endo activity (preferably having only endo activity), and even more preferably it is a glucanase derived from Streptomyces, having β-1,3, β-1,4, and / or β-1,6 activity, endo activity, and no protease activity (e.g., Denazim GEL1 / R manufactured by Nagase Sangyo Co., Ltd.), and even more preferably it is a glucanase derived from Streptomyces, having β-1,3, β-1,4, and / or β-1,6 activity, only endo activity, and no protease activity.

[0030] In one embodiment of the present invention, the cell wall lytic enzyme is a glucanase.

[0031] In one embodiment of the invention, the cell wall lytic enzyme is a glucanase having β-1,3, β-1,4, and / or β-1,6 activity.

[0032] In one embodiment of the present invention, the cell wall lytic enzyme is a glucanase derived from Streptomyces.

[0033] In a preferred embodiment of the invention, the cell wall lytic enzyme is a glucanase derived from Streptomyces and having β-1,3, β-1,4, and / or β-1,6 activity.

[0034] In one embodiment of the invention, the cell wall lytic enzyme is a glucanase having endoactivity (preferably having only endoactivity).

[0035] In a preferred embodiment of the present invention, the cell wall lytic enzyme is a glucanase derived from Streptomyces and having β-1,3, β-1,4, and / or β-1,6 activity and endoactivity (preferably only endoactivity).

[0036] In one embodiment of the invention, the cell wall lytic enzyme is a glucanase that does not have protease activity.

[0037] In a preferred embodiment of the present invention, the cell wall lytic enzyme is a glucanase derived from Streptomyces, having β-1,3, β-1,4, and / or β-1,6 activity, endo activity (preferably only endo activity), and no protease activity.

[0038] As used herein, the term "cell wall-lytic enzyme hydrolysate" refers to a product obtained by hydrolyzing yeast extract cell residue with a cell wall-lytic enzyme, specifically, a product obtained by hydrolyzing yeast cell walls contained in the yeast extract cell residue with a cell wall-lytic enzyme.

[0039] The cell wall-lytic enzyme decomposition product of the yeast extract cell body residue is composed of proteins, lipids, ash, dietary fiber, etc. The protein content is, for example, 20% to 60% by mass based on the dry mass of the cell wall-lytic enzyme decomposition product of the yeast extract cell body residue. The lipid content is, for example, 1% to 10% by mass based on the dry mass of the cell wall-lytic enzyme decomposition product of the yeast extract cell body residue. The ash content is, for example, 0% to 10% by mass based on the dry mass of the cell wall-lytic enzyme decomposition product of the yeast extract cell body residue. The dietary fiber content is, for example, 10% to 60% by mass based on the dry mass of the cell wall-lytic enzyme decomposition product of the yeast extract cell body residue. In addition to general nutritional components, the cell wall-lytic enzyme decomposition product of the yeast extract cell body residue also contains components such as β-glucan and α-mannan that have been reported to have physiological functions. β-glucan is a polysaccharide in which D-glucose is polymerized by β-1,3 and β-1,6 bonds, and is classified as dietary fiber because it is a food indigestible component that is not digested by human digestive enzymes. α-mannan is a polysaccharide in which D-mannose is polymerized by α1,6-, α1,2-, or α1,3-bonds, and is classified as dietary fiber because it is a food indigestible component that is not digested by human digestive enzymes. The content of β-glucan varies due to decomposition by the exoactivity of glucanase contained in the cell wall-lytic enzyme, and is, for example, 0% to 40% by mass based on the dry mass of the cell wall-lytic enzyme decomposition product of the yeast extract cell body residue. The content of α-mannan is, for example, 10% to 40% by mass based on the dry mass of the cell wall-lytic enzyme decomposition product of the yeast extract cell body residue. The content of each component can be measured by a known analytical method as described above.

[0040] Methods for obtaining the "cell wall lytic enzyme digest" include, but are not limited to, methods known to those skilled in the art, methods described in the Examples, or the following: (a) treating the yeast extract cell residue with a cell wall lytic enzyme; and (b) Recovering the treated product obtained in (a). or methods similar thereto.

[0041] In another embodiment of the present invention, The decomposition product is selected from the group consisting of: (a) treating the yeast extract cell residue with a cell wall-lytic enzyme (preferably glucanase) at about 40 to about 60° C. for about 1 to about 24 hours; and (b) Recovering the treated product obtained in (a). The method includes the steps of:

[0042] The "yeast extract cell residue" in (a) above is as described above, and is preferably the residue of yeast cells after hot water extraction of yeast (water-insoluble fraction), and preferably a yeast extract cell residue having a soluble solid content of less than 5% by mass relative to the dry mass is used.

[0043] The "cell wall lytic enzyme" in (a) above is as described above, and is preferably glucanase.

[0044] The "treatment" in (a) above is not particularly limited as long as the conditions are such that the cell wall-lytic enzyme can decompose the yeast cell walls contained in the yeast extract cell body residue, and can be appropriately changed depending on the origin of the yeast cell walls, the type and / or amount of the cell wall-lytic enzyme, the desired properties, etc. The treatment is usually carried out in a desired solvent (e.g., water). For example, the treatment is carried out using a suspension in which the yeast extract cell body residue is suspended in a solvent (e.g., water). The suspension may be subjected to a sterilization treatment (e.g., heat sterilization, filtration sterilization, etc.) as necessary. The treatment of the yeast extract cell residue with the cell wall-lytic enzyme can be carried out, for example, at a temperature 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 hours to about 24 hours, and still 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). After the above treatment, the cell wall-lytic enzyme may be inactivated, if necessary, by high-temperature treatment, acid or alkali treatment, or the like.

[0045] In the above (b), the treated product obtained in (a) may be used as a whole, including the residue (insoluble fraction), as a "cell wall-lytic enzymatic decomposition product of yeast extract cell body residue" as it is, or, if necessary, may be further purified (e.g., HPLC, ultrafiltration, etc.), concentrated (e.g., air drying, reduced pressure filtration, etc.), sterilized (e.g., heat sterilization, filtration sterilization, etc.), dried (e.g., air drying, heating, reduced pressure, spray drying, freeze drying, etc.) and the like to be used as a "cell wall-lytic enzymatic decomposition product of yeast extract cell body residue". Note that the conditions in these steps can be appropriately adjusted by those skilled in the art.

[0046] The treated product obtained in (a) in (b) above may be used as a whole, including the residue (insoluble fraction), as the milk substitute composition of the present invention. Alternatively, the milk substitute composition containing the cell wall-lytic enzyme decomposition product of the yeast extract cell residue of the present invention may be in the form of a cloudy white liquid or paste containing the decomposition product at an appropriate concentration, for example, about 0.001 to about 30% by mass, preferably about 5 to about 20% by mass on a dry mass basis, in an appropriate medium (preferably water). Alternatively, the milk substitute composition of the present invention may be the decomposition product itself, and nutrients such as yeast-derived protein and dietary fiber can be ingested by using the composition of the present invention.

[0047] The yeast extract cell residue or its cell wall-lytic enzyme decomposition product described above can be used in place of milk in foods and beverages containing milk (milk). For example, the "milk substitute composition" of the present invention may be incorporated into foods and beverages, or may be mixed with foods and beverages before, during, and / or after cooking.

[0048] In one embodiment of the present invention, a milk substitute food and drink is provided, which contains the yeast extract cell body residue or its cell wall-lytic enzymatic decomposition product of the present invention, and fats and / or carbohydrates. The amount of the yeast extract cell body residue or its cell wall-lytic enzymatic decomposition product in the milk substitute food and drink of the present invention is not particularly limited because it varies depending on the form of the food and drink, but can be about 1 to 30% by mass as the dry mass of the yeast extract cell body residue or its cell wall-lytic enzymatic decomposition product relative to the mass of the milk substitute food and drink. The milk substitute food and drink of the present invention may be consumed as yeast based milk, or may be used as a milk substitute during cooking. The milk substitute food and drink of the present invention is a new milk substitute food and drink made mainly from yeast, which contains a moderate amount of fats and oils and has a milk-like appearance, and is a protein-based component. If no animal-derived raw materials are used as raw materials, the food and drink is suitable for vegetarians and vegans who avoid consuming animal foods. If fats and oils produced using microorganisms are used as raw materials, the new milk substitute food and drink is made using neither animals nor plants. The amount of yeast extract cell residue or its cell wall-lytic enzyme decomposition product to be used as yeast milk is not particularly limited, but the amount of the yeast extract cell residue or its cell wall-lytic enzyme decomposition product in terms of dry mass relative to the mass of the yeast milk can be about 1 to 30% by mass, preferably 2 to 20% by mass, and more preferably 5 to 10% by mass. The more yeast extract cell residue or its cell wall-lytic enzyme decomposition product is added to the yeast milk, the more efficient the intake of yeast-derived protein, dietary fiber, other nutrients, etc. On the other hand, the viscosity of the yeast milk increases as the amount of yeast extract cell residue or its cell wall-lytic enzyme decomposition product is increased, but if the amount of yeast extract cell residue or its cell wall-lytic enzyme decomposition product is within the above range, the beverage can be made to efficiently intake yeast-derived protein, dietary fiber, other nutrients, etc. while maintaining the favorable mouthfeel of yeast milk. When used as a milk substitute in cooking, it can be used in foods such as gratins and sweets.

[0049] The term "oils and fats" as used herein includes, but is not limited to, vegetable oils and fats, animal oils and fats, processed oils and fats, such as edible safflower oil, edible grape oil, edible soybean oil, edible sunflower 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, edible blended oils, flavored edible oils, beef tallow, lard, chicken oil, fish oil, milk fat, hydrogenated oils and fats, and oils and fats produced by microorganisms such as yeast.

[0050] The amount of fats and oils contained in the milk substitute food and drink of the present invention is not particularly limited as it varies depending on the form of the food and drink, but is generally 0.1 to 30% by mass relative to the mass of the milk substitute food and drink. The amount of fats and oils when used as yeast milk for drinking can be about 0.1 to 30% by mass, preferably 1 to 10% by mass, and more preferably 2 to 5% by mass, relative to the mass of the yeast milk. In yeast milk, the more fats and oils are blended, the more full-bodied, satisfying, and smooth it is to drink. On the other hand, if the blending amount is too large, it can have undesirable effects such as reducing the drinkability of yeast milk and increasing the amount of energy ingested. However, if the blending amount of fats and oils is within the above range, it can be made into a beverage that is easy to drink and allows moderate energy intake while imparting full-bodied, satisfying, and smooth it is to drink to yeast milk. When the yeast milk is used for drinking, a suitable medium (preferably water) can be blended in addition to the yeast extract cell body residue or its cell wall-lytic enzymatic decomposition product and fats and oils. The blending amount of the medium (preferably water) in the yeast milk is about 30 to 97% by mass, preferably 40 to 95% by mass, and more preferably 45 to 93% by mass, based on the mass of the yeast milk. When the blending amount of the medium (preferably water) in the yeast milk is within the above range, a drink with a good mouthfeel can be obtained in which the yeast extract cell body residue or its cell wall-lytic enzymatic decomposition product and fats and oils are uniformly dispersed in the medium.

[0051] The term "carbohydrate" as used herein includes, for example, monosaccharides, disaccharides, trisaccharides, tetrasaccharides, oligosaccharides, polysaccharides, starch hydrolysates, reduced starch hydrolysates, etc., which may be used alone or in combination of two or more kinds. Examples of carbohydrates include, but are not limited to, ketotriose, aldotriose, erythrulose, ribulose, xylulose, lyxose, deoxyribose, psicose, fructose, sorbose, tagatose, allose, altrose, glucose, mannose, gulose, idose, galactose, talose, fucose, fuculose, rhamnose, sedoheptulose, sucrose, lactose, maltose, trehalose, turanose, cellobiose, raffinose, maltotriose, acarbose, stachyose, fructooligosaccharides, galactooligosaccharides, mannanoligosaccharides, glycogen, starch, cellulose, dextrin, corn syrup, powdered sugar, and glucan, which may be used alone or in combination of two or more kinds.

[0052] The milk substitute food and drink of the present invention may further contain additives such as, but not limited to, excipients, lubricants, binders, disintegrants, pH adjusters, solvents, solubilizers, suspending agents, buffers, preservatives, antioxidants, colorants, sweeteners, surfactants, flavors, etc. These additives may be, for example, publicly known ones, and the amounts used may be appropriately adjusted by those skilled in the art depending on the purpose.

[0053] Alternatively, foods and beverages to which the "milk substitute composition" of the present invention can be applied or which contain the same 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, all-milk, coconut milk, etc.) or milk powder, such as soups, dressings, semi-solid dressings, mayonnaise, confectioneries, chocolate, margarine, fat spreads, ice cream, lacto ice cream, ice milk, fresh cream, bread, retort foods, extract seasonings, processed oils and fats, oil and fat preparations, cheese, cheese food, processed cheese, pudding, and other processed foods.

[0054] The amount of the "milk substitute composition" of the present invention to be applied is not particularly limited as long as the object of the present invention can be achieved. The amount of yeast extract cell residue or its cell wall-lytic enzyme decomposition product (dry mass) relative to the total amount of the food, drink, etc. or processed products thereof can 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.

[0055] In another embodiment of the present invention, there is provided a method for improving the flavor of a milk replacer composition comprising a yeast extract cell residue, the method comprising reducing the total amount of free glutamic acid contained in the residue to less than 0.5 mass % relative to the dry mass of the residue. In another embodiment of the present invention, there is provided a method for improving the flavor of a milk replacer composition, the method comprising reducing the total amount of free glutamic acid contained in a cell wall-lytic enzyme hydrolysate of yeast extract cell residue to less than 0.4 mass % relative to the dry mass of the hydrolysate. In another embodiment of the present invention, there is provided a use of a yeast extract cell residue as a milk replacer composition, wherein the total amount of free glutamic acid contained in the residue is less than 0.5% by mass, based on the dry mass of the residue. In another embodiment of the present invention, there is provided a use of a cell wall-lytic enzyme hydrolysate of yeast extract cell residue as a milk replacer composition, wherein the total amount of free glutamic acid contained in the hydrolysate is less than 0.4 mass% based on the dry mass of the hydrolysate. The explanation given for the embodiment of the milk replacer composition containing the yeast extract cell residue or its cell wall-lytic enzyme hydrolysate described above can be similarly applied to these embodiments of the present invention. EXAMPLES

[0056] The present invention will be described in more detail below using examples, but these examples are not intended to limit the scope of the present invention in any way.

[0057] [Comparative Example 1] Dry yeast (Hyper Yeast HG-DY, manufactured by Asahi Group Foods Co., Ltd.) was extracted with hot water and separated from the yeast extract using a nozzle-type continuous centrifuge. The heavy liquid (insoluble fraction) obtained was sterilized at 125°C for 40 seconds and spray-dried to obtain a yeast extract cell residue as the composition of Comparative Example 1.

[0058] [Comparative Example 2] The yeast extract cell residue obtained in Comparative Example 1 was suspended in deionized water to prepare a slurry (solid content 16%), which was sterilized in an autoclave (121°C, 20 minutes), and 0.2% by mass of glucanase (Nagase Sangyo Co., Ltd., Denatzyme GEL1 / R) was added to the yeast extract cell residue at a pH of 5.3 at 50°C, and the mixture was treated for 18 hours at 50°C. The treated product was then heated to about 80°C to inactivate the glucanase, and the treated product was concentrated under reduced pressure to a concentration of 30% by mass using a vacuum concentrator, and spray-dried to obtain a cell wall-dissolving enzyme decomposition product as the composition of Comparative Example 2.

[0059] The compositions of Comparative Examples 1 and 2 were prepared according to Example 1 of Patent Document 1.

[0060] [Example 1] The yeast extract cell residue obtained in Comparative Example 1 was suspended in water to prepare a slurry (solid content 16%). Three nozzle-type continuous centrifuges were arranged in series to perform solid-liquid separation while adding water, and a heavy liquid from which soluble components had been removed was obtained. The heavy liquid obtained was sterilized at 125°C for 40 seconds, and the yeast extract cell residue was obtained as the composition of Example 1 by spray drying.

[0061] [Example 2] The post-sterilization 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 mass of glucanase (Nagase Sangyo Co., Ltd., Denatiym GEL1 / R) based on the dry mass was added, followed by treatment at 50° C. for 18 hours. The treated product was treated under conditions of 125° C. for 40 seconds to sterilize and inactivate the glucanase at the same time, and a cell wall-lytic enzyme decomposition product was obtained as the composition of Example 2 by spray drying.

[0062] [Test Example 1] The raw materials were mixed according to the composition shown in Table 1, emulsified using a homogenizer (Homogenizer LAB1000, SMT Co., Ltd.: 20 MPa, twice), and sterilized in an autoclave (121°C, 20 minutes) to obtain formulations 1 and 2, which are milk replacer compositions. It was confirmed that both formulations 1 and 2 maintained a milky, milk-like appearance in a cloudy emulsified state for a certain period of time (3 days) or more at room temperature. Formulation 1 was prepared in the same manner as formulation 23 in Patent Document 1.

[0063] [Table 1]

[0064] [Sensory evaluation of Formulation 1 and Formulation 2] A sensory evaluation was performed on Formulation 1 and Formulation 2 as follows. Each formulation cooled to 4°C was subjected to a sensory evaluation by five expert panelists. For the evaluation items of "umami", "sourness", "milky flavor" and "palatability", Formulation 1 was set as a control with a score of 0, and the strength of the flavor of the test sample was evaluated based on the following evaluation criteria. It is considered that "umami" and "sourness" are preferably negative values ​​(weaker than the control), and "milky flavor" and "palatability" are preferably positive values. In addition, the "milky flavor" was evaluated here based on the faint sweet aroma after swallowing, mellowness, absence of unpleasant tastes and odors, and plainness, and was evaluated as to whether it was similar to animal milk overall.

[0065] [Evaluation Criteria] -3 points: Very weak -2 points: Weak -1 point: slightly weak 0 points: Control +1 point: Slightly strong +2 points: Strong +3 points: Very strong

[0066] [result] The evaluation results are shown as average values ​​in Figure 1. As a result, Formulation 2 obtained in Test Example 1 had reduced "umami" and "sourness" and increased "milk-like flavor" and "palatability" compared to Formulation 1. It was found that Formulation 2 clearly exhibits more preferable sensory properties as a milk replacer composition compared to Formulation 1.

[0067] [Test Example 2] The raw materials were mixed according to the composition shown in Table 2 to obtain formulations 3 and 4. Furthermore, after mixing the raw materials, they were emulsified using a homogenizer (Homogenizer LAB1000, SMT Co., Ltd.: 20 MPa, twice) and sterilized in an autoclave (121°C, 20 minutes) to obtain formulations 5-12, which are milk replacer compositions containing yeast material and fats and oils at different ratios. It was confirmed that all of formulations 5-12 maintained a milky, emulsified appearance like milk for a certain period of time (3 days) or more at room temperature.

[0068] [Table 2]

[0069] [Sensory evaluation of formulations 3 to 12] The obtained formulations 3 to 12 were subjected to a sensory evaluation as follows. Each formulation cooled to 4°C was subjected to a sensory evaluation by five expert panelists. Formulation 3 was compared with formulation 4, formulation 5 with formulation 6, formulation 7 with formulation 8, formulation 9 with formulation 10, and formulation 11 with formulation 12, and formulations 3, 5, 7, 9, and 11 were used as controls, respectively. For the evaluation items of "umami," "sourness," "milky flavor," and "palatability," the control was given a score of 0, and the flavor intensity of the test samples was evaluated based on the above evaluation criteria.

[0070] [result] The evaluation results of five expert panelists are shown in Figs. 2 to 6 as average values. As a result, compared to formulation 3, formulation 4 had reduced "umami" and "sourness", and increased "milky flavor" and "preference", showing favorable sensory properties as a milk replacer composition. Formulation 6 had reduced "umami" and "sourness" compared to formulation 5, formulation 8 had reduced "sourness" compared to formulation 7, formulation 10 had reduced "milky flavor" compared to formulation 9, and formulation 12 had reduced "sourness" compared to formulation 11, showing favorable sensory properties as a milk replacer composition. The composition of Example 2 showed a more favorable flavor than the composition of Comparative Example 2 over a wide concentration range (5% to 20%) and a wide fat concentration range (0% to 30%).

[0071] [Comparative Examples 3-4, Example 3] The yeast extract cell residue obtained in Comparative Example 1 was suspended in water to prepare a slurry (solid content 16%). The mixture was centrifuged at 5000×g for 5 minutes to separate the solid and liquid, and the supernatant was removed. The same amount of water as the supernatant was added, and the mixture was suspended, followed by another operation of performing solid-liquid separation using a centrifuge to recover an insoluble fraction. The obtained insoluble fraction was sterilized at 121° C. for 20 minutes and freeze-dried to obtain the yeast extract cell residue of Example 3. In the same manner as in Example 3, except that the amount of water added after the first solid-liquid separation was reduced, yeast extract cell residues with different washing degrees were obtained as the compositions of Comparative Examples 3-4.

[0072] [Comparative Examples 5-6, Example 4] Next, in Comparative Examples 3-4 and Example 3, the insoluble fraction after sterilization was prepared into a slurry (solid content 16%) at 50° C. and pH 5.3, and 0.2% by mass of glucanase (Nagase Sangyo Co., Ltd., Denatiym GEL1 / R) was added based on the dry mass, followed by treatment at 50° C. for 18 hours. The treated product was then treated at 121° C. for 20 minutes to sterilize and inactivate the glucanase, and freeze-dried to obtain cell wall-lytic enzyme decomposition products with different degrees of washing as the compositions of Comparative Examples 5-6 and Example 4.

[0073] [Test Example 3] For each of the compositions obtained in Examples 1-4 and Comparative Examples 1-6, the free amino acid content, phosphoric acid content and citric acid content were measured.

[0074] [Free amino acid analysis] The free amino acid content was measured by the AccQ-Tag Ultra labeling method using an Acquity UPLC analyzer (Waters, USA). A calibration curve was prepared using amino acid mixed standard solution H type (Fujifilm Wako Pure Chemical Industries, Ltd.), L-asparagine monohydrate (Fujifilm Wako Pure Chemical Industries, Ltd.), L(+)-glutamine (Fujifilm Wako Pure Chemical Industries, Ltd.), L-tryptophan (Fujifilm Wako Pure Chemical Industries, Ltd.), and γ-aminobutyric acid (Sigma-Aldrich Japan LLC). By this method, the free amino acids in the sample were selectively quantified, and their content (mass%) was calculated. The term "total free amino acids" refers to the sum of the free amino acid contents per dry mass of the yeast extract cell residue or cell wall lytic enzyme decomposition product. The organic acid contents (mass%) per dry mass of the yeast extract cell residues (Comparative Examples 1, 3-4, and Examples 1 and 3) are shown in Table 3. Similarly, the organic acid contents (mass%) per dry mass of the cell wall-lytic enzyme decomposition products (Comparative Examples 2, 5-6, and Examples 2 and 4) are shown in Table 4.

[0075] [Table 3] [Table 4]

[0076] [Organic acid analysis] The organic acid content was measured using a Prominence HPLC organic acid analysis system (Shimadzu Corporation, Japan). Each composition of the examples and comparative examples was prepared into a 5% by mass suspension in deionized water, and the supernatant obtained by centrifugation was filtered through a filter with a pore size of 0.45 μm, which was used as a measurement sample solution for analysis. Phosphoric acid, citric acid, pyruvic acid, malic acid, succinic acid, lactic acid, acetic acid, pyroglutamic acid, and formic acid were measured as the analysis targets, and phosphoric acid and citric acid were quantified, excluding organic acids with very low concentrations. Table 5 shows the organic acid content (mass%) per dry mass of the yeast extract cell residue (Comparative Examples 1, 3-4, and Examples 1 and 3) calculated from the obtained measured values. Similarly, Table 6 shows the organic acid content (mass%) per dry mass of the cell wall-decomposing enzyme decomposition product (Comparative Examples 2, 5-6, and Examples 2 and 4).

[0077] [Table 5] [Table 6]

[0078] [Test Example 4] For each of the obtained yeast extract cell residue compositions (Comparative Examples 1, 3-4, and Examples 1, 3), the soluble solid content was measured.

[0079] [Measurement of soluble solids content] The proportion (mass %) of the water-soluble solid content contained in the yeast extract cell residue to the total solid content of the residue was calculated using the following formula (1) after preparing a 10 mass % suspension of each composition of the Examples and Comparative Examples in deionized water.

[0080]

number

[0081] In the above formula (1), "solid content concentration A" indicates the mass % of the dried material obtained by drying a target sample of Xg at 105°C for 5 hours, and "solid content concentration B" indicates the mass % of the dried material obtained by centrifuging a target sample of Xg at 5,000 × g for 5 minutes and drying the resulting supernatant at 105°C for 5 hours, as shown in Table 7.

[0082] [Table 7]

[0083] [Test Example 5] [Sensory evaluation of yeast extract cell residue] A sensory evaluation was performed on each of the compositions obtained in Comparative Examples 1, 3-4, and Examples 1 and 3 as follows. First, each material was added to room temperature water to a concentration of 5% by mass, and after thorough stirring, a sensory evaluation was performed by five expert panelists. For the evaluation items of "umami," "sourness," "milky flavor," and "palatability," the composition of Comparative Example 1 was given a score of 0 as a control, and the flavor strength of each sample was evaluated based on the following evaluation criteria.

[0084] The sensory evaluation results are shown as average values ​​in Figure 7. Compared to the composition of Comparative Example 1, the compositions of Comparative Examples 3 and 4 also showed a tendency toward a decrease in "umami" and "sourness" and an increase in "milky flavor" and "preference." On the other hand, the compositions of Examples 1 and 3 showed a decrease in "umami" and "sourness" to a score of -2 or less, and an increase in "milky flavor" and "preference" to a score of +2 or more, indicating particularly favorable sensory characteristics. 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 was lower than that of the composition of Comparative Example 1, reflecting the degree of washing in the manufacturing method. In the compositions of Examples 1 and 3, which showed particularly favorable sensory properties, the total free amino acid was 0.48% by mass or less, the sum of phenylalanine, tyrosine, arginine, isoleucine, leucine, valine, methionine, and lysine, which are free amino acids known to have a bitter taste, was 0.04% by mass or less, and glutamic acid, which has a sour taste and umami taste, was 0.29% by mass or less. Furthermore, in the compositions of Examples 1 and 3, alanine and proline, which have a sweet taste, were each 0.05% by mass or less. As shown in the organic acid analysis in Table 5, the phosphoric acid and citric acid contents of the compositions of Examples 1 and 3, which showed particularly favorable sensory properties, were 0.046% by mass or less and 0.011% by mass or less, respectively. As shown in the soluble solid content in Table 7, the water-soluble solid content of the compositions of Examples 1 and 3, which showed particularly favorable sensory properties, was 3.52% by mass and 4.57% by mass, respectively, indicating that the water-soluble flavor components were less than those of the comparative example. These results indicate that a material exhibiting favorable sensory properties can be obtained by removing flavor components from the yeast extract cell residue to a certain extent or more.

[0085] [Sensory evaluation of cell wall-lytic enzyme digests] A sensory evaluation was performed on each of the compositions obtained in Comparative Examples 2, 5-6, and Examples 2 and 4 as follows. First, each material was added to room temperature water to a concentration of 5% by mass, and after thorough stirring, a sensory evaluation was performed by five expert panelists. For the evaluation items of "umami," "sourness," "milky flavor," and "palatability," the composition of Comparative Example 2 was given a score of 0 as a control, and the flavor strength of each sample was evaluated based on the following evaluation criteria.

[0086] The sensory evaluation results are shown as average values ​​in Figure 8. Compared to the composition of Comparative Example 2, the compositions of Comparative Examples 5 and 6 also showed a tendency for "umami" and "sourness" to decrease, and for "milky flavor" and "preference" to increase. On the other hand, the compositions of Examples 2 and 4 showed particularly favorable sensory characteristics, with "umami" and "sourness" reduced to a score of -2 or less, and "milky flavor" and "preference" increased to a score of +2 or more. 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 was lower than that of the composition of Comparative Example 2, reflecting the degree of washing in the manufacturing method. In particular, in the compositions of Examples 2 and 4, the total free amino acid was 0.45% by mass or less, the sum of phenylalanine, tyrosine, arginine, isoleucine, leucine, valine, methionine, and lysine, which are free amino acids known to have a bitter taste, was 0.06% by mass or less, and glutamic acid, which has a sour taste and umami taste, was 0.24% by mass or less. Furthermore, in the compositions of Examples 2 and 4, alanine and proline, which have a sweet taste, were each 0.05% by mass or less. Furthermore, as shown in the organic acid analysis in Table 6, the compositions of Examples 2 and 4, which showed particularly favorable sensory properties, had phosphoric acid of 0.109% by mass or less and citric acid of 0% by mass. These results indicate that the material obtained by treating the yeast extract cell residue, from which taste-provoking components have been removed to a certain extent, with glucanase treatment has favorable sensory properties. [Industrial Applicability]

[0087] The composition of the present invention controls the total amount of free amino acids (particularly glutamic acid) and organic acids (particularly phosphoric acid) contained in the yeast extract cell residue or its cell wall-lytic enzyme hydrolysate to less than a specific amount, thereby significantly reducing the characteristic flavors (e.g., umami, sourness, etc.) specific to yeast, and can be incorporated as a milk substitute composition in various foods and beverages at higher concentrations than conventional products. Thus, the composition of the present invention can be provided as foods and beverages in various forms, and the intake of yeast-derived proteins, dietary fiber, other nutrients, etc. can be more easily achieved through the foods and beverages.

Claims

1. below: (a) treating the yeast extract cell residue with a cell wall-lytic enzyme at 40 to 60° C. for 1 to 24 hours; and (b) recovering the treated product obtained in (a); Including, The total amount of free glutamic acid contained in the residue is less than 0.5% by mass based on the dry mass of the residue. A method for producing a milk replacer composition comprising a cell wall-lytic enzyme hydrolysate of yeast extract cell residue.

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

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

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

5. The method according to claim 1 , wherein the residue contains less than 5% by mass of soluble solids, based on the dry mass of the residue.

6. The method according to claim 1, wherein the total amount of free glutamic acid contained in the degradation product is less than 0.4% by mass based on the dry mass of the degradation product.

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

8. The method according to claim 1, wherein the total amount of phosphoric acid contained in the decomposition product is less than 0.20% by mass based on the dry mass of the decomposition product.

9. The method according to claim 1 , wherein the cell wall-lytic enzyme is glucanase.

10. The method according to claim 1, wherein the cell wall lytic enzyme is a glucanase having β-1,3, β-1,4, and / or β-1,6 activity.

11. The method according to claim 1, wherein the cell wall-lytic enzyme is a glucanase derived from Streptomyces.

12. The method according to claim 1 , wherein the cell wall-lytic enzyme is a glucanase having no protease activity.

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