Yeast cell wall-derived decomposition-containing composition, production method therefor, and usage therefor

Abstract

To provide a method for producing a yeast cell wall-derived decomposition product-containing composition that can improve the solubilization rate and dispersion stability of yeast cell walls, does not require the separation and removal operation of the insoluble fraction of yeast cell walls, has high work efficiency and production efficiency, and is low cost; to provide a yeast cell wall-derived decomposition product-containing composition that has excellent solubility and dispersion stability; to provide a composition for imparting a beer-like aroma that contains the yeast cell wall-derived decomposition product-containing composition; as well as to provide a food and beverage product and a palatability improver for pet food containing the yeast cell wall-derived decomposition product-containing composition.SOLUTION: Provided is a yeast cell wall-derived decomposition product-containing composition that contains a yeast cell wall-derived decomposition product, the composition containing at least one compound selected from pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, and furaneol.SELECTED DRAWING: Figure 3

Description

[Technical field]

[0001] The present invention relates to a yeast cell wall-derived hydrolysate-containing composition and a method for producing the same, as well as a composition for imparting a beer-like aroma, a composition for imparting a roasted flavor, a composition for imparting a roasted color, a food or beverage, and a palatability improver for pet food, each of which contains the yeast cell wall-derived hydrolysate-containing composition. [Background technology]

[0002] Yeast cells contain various nutritional components such as proteins, vitamins, minerals, nucleic acids, glutathione, and dietary fiber, and are therefore widely used in a variety of fields, including the food, biology, and cosmetics industries.

[0003] Examples of the use of yeast cells include yeast extract obtained by extracting components contained in yeast cells, yeast cell walls generated as a residue after separating yeast extract during the production of yeast extract, etc. Among these, yeast extract is often used because it is highly soluble in water and can be highly concentrated to about 65% to 70% by mass, making it easy to process. On the other hand, yeast cell walls are insoluble in water, have very stable physical properties against heat, etc., and further contain a large amount of polysaccharides. Therefore, even in the state of a slurry containing yeast cell walls, when the concentration of the slurry is about 15% by mass or more, the viscosity increases significantly, making it impossible to highly concentrate the slurry, and other processing is difficult, so that the yeast cell walls are not currently being used effectively.

[0004] In recent years, in the fields of food and cosmetics, there has been an increasing demand worldwide for organic, natural, additive-free products, etc., and product development is underway to satisfy these demands. In particular, in the European Union (EU), the CIAA (Confederation of the European Food and Beverage Industry) guidelines on traceability in general food law have established standards for attaching a "clean label" indicating that a product is natural (see Non-Patent Document 1).

[0005] As a product that utilizes yeast extract and can be labeled with a "clean label," for example, a reaction flavor having a beef flavor, roast flavor, etc. has been proposed (see Patent Document 1). This reaction flavor is obtained as a product of the Maillard reaction. The Maillard reaction is a reaction in which reducing monosaccharides and amino acids of monomers are heated to produce brown substances. In the EU, when reducing monosaccharides such as glucose and amino acids are added from outside as auxiliary raw materials, they must be labeled as additives, and a "clean label" cannot be attached, which is undesirable as it does not meet the above demand.

[0006] The proposed reaction flavor is produced by stepwise treating yeast extract or yeast autolysate with enzymes such as endoprotease, α-α-trehalase, glucoamylase, endoglucanase, and exoglucanase to obtain a yeast-derived product that produces yeast-derived amino acids and reducing sugars, which is then centrifuged to remove insoluble components (i.e., yeast cell walls), and incubating the yeast extract under specified conditions to cause a Maillard reaction between the yeast-derived amino acids and reducing sugars.

[0007] In the proposed method, a yeast extract or yeast autolysate containing yeast cell walls is treated with endoprotease and then with glucanase, which is expected to produce a certain amount of amino acids and reducing sugars from the yeast cell walls. However, as described above, the solubilization rate of yeast cell walls is very low, so in the proposed method, only a portion of the components contained in the yeast cell walls is solubilized, and a large amount of precipitate derived from the yeast cell walls is generated, which is problematic in that it is necessary to remove the insoluble components by centrifugation.

[0008] As described above, since the yeast cell wall can only be partially solubilized, the insoluble components must be removed, resulting in problems of poor work efficiency and production efficiency. In addition, the yeast cell wall is difficult to process, and is very poor in reducing monosaccharides and amino acids, making it impossible to obtain the reaction flavor proposed above. On the other hand, yeast cell walls are obtained as a residue after separation of yeast extract, and therefore have the advantage that they can be used at low cost if their processing properties, such as solubilization, are improved.

[0009] A flavor composition that utilizes yeast cell walls and can enhance or impart a greasy and creamy texture has also been proposed (see Patent Document 2). This flavor composition is produced by contacting a slurry of yeast cell walls with endoglucanase (laminaripentaose-producing β-1,3-glucanase) and endoprotease, removing insoluble components by solid-liquid separation, and separating the liquid fraction. Therefore, there is a problem that the solubilization rate is not fully satisfactory. Furthermore, although amino acids derived from yeast cell walls are produced by this method, reducing monosaccharides are not produced as sugars, and non-reducing polysaccharides (pentasaccharide oligosaccharides consisting of β-1,3 glucosidic bonds of glucose) are produced by the action of endoglucanase, so that it is not possible to obtain Maillard reaction products using this flavor composition.

[0010] Maillard reaction products having flavors such as meat flavor and roast flavor are known to contribute not only to improving the palatability of foods for humans but also to improving the palatability of foods for pets (see Patent Document 3, Non-Patent Document 2, etc.).

[0011] Therefore, there is currently a strong demand for a method for producing a composition containing a yeast cell wall-derived hydrolysate, which can improve the solubilization rate and dispersion stability of yeast cell walls, does not require the step of separating and removing the insoluble fraction of the yeast cell walls, and has high work efficiency and production efficiency, as well as a method for providing a composition containing a yeast cell wall-derived hydrolysate, which can be produced using only raw materials derived from yeast cell walls and has a good flavor such as meat flavor or roast flavor. [Prior art documents] [Patent documents]

[0012] [Patent Document 1] Patent No. 5982696 [Patent Document 2] Special Publication No. 2018-531586 [Patent Document 3] JP 2017-86079 A [Non-patent literature]

[0013] [Non-Patent Document 1] CIAA GUIDELINES, on Regulation (EC) No. 1334 / 2008, on Flavourings and Certain Food Ingredients with Flavouring Properties for Use in and on Foods [Non-Patent Document 2] The latest trends in pet food and pet medicines, "Chapter 4: Palatability of pet food", December 16, 2013, p.29-35, CMC Publishing Summary of the Invention [Problem to be solved by the invention]

[0014] The present invention aims to solve the above-mentioned problems in the prior art and to achieve the following objects. In other words, the present invention aims to provide a method for producing a composition containing a yeast cell wall-derived decomposition product, which can improve the solubilization rate and dispersion stability of yeast cell walls, does not require an operation for separating and removing the insoluble fraction of yeast cell walls, has high work efficiency and production efficiency, and is low cost.

[0015] An object of the present invention is to provide a composition containing a cell wall-derived decomposition product that has excellent solubility and dispersion stability.

[0016] An object of the present invention is to provide a composition containing a yeast cell wall-derived decomposition product which has excellent solubility and dispersion stability, a good roasted flavor and oily feel, and a good roasted color.

[0017] An object of the present invention is to provide a composition for imparting a beer-like aroma, which is excellent in solubility and dispersion stability, has little off-flavor, and has a good beer-like aroma.

[0018] An object of the present invention is to provide a composition for imparting roast flavor, which has excellent solubility and dispersion stability and has a good roast flavor and oily feel.

[0019] An object of the present invention is to provide a roasted color-imparting composition which is excellent in solubility and dispersion stability and has a good roasted color.

[0020] Another object of the present invention is to provide a food or drink containing the above-mentioned composition containing a degradation product derived from a yeast cell wall.

[0021] An object of the present invention is to provide a palatability improver for pet food, which contains the above-mentioned yeast cell wall decomposition product-containing composition. [Means for solving the problem]

[0022] The means for solving the above problems are as follows. <1> This is a method for producing a composition containing a yeast cell wall-derived decomposition product, which is characterized by including an enzyme treatment step of treating the yeast cell wall with exoglucanase. <2> The enzyme treatment step further comprises protease treatment of the yeast cell wall. <1> This is a method for producing a composition containing the yeast cell wall-derived decomposition product described in the above. <3> The enzyme treatment step further comprises exopeptidase treatment of the yeast cell wall. <2> This is a method for producing a composition containing the yeast cell wall-derived decomposition product described in the above. <4> The method further comprises a heat treatment step of heat-treating the enzyme-treated product obtained in the enzyme treatment step. <1> from <3> This is a method for producing a composition containing a yeast cell wall-derived decomposition product described in any one of the above. <5> The method further comprises a pH adjustment step of adjusting the enzyme-treated product obtained in the enzyme treatment step to an alkaline pH, The heat treatment step is a step of heat-treating the alkaline enzyme-treated product obtained in the pH adjustment step. <4> This is a method for producing a composition containing the yeast cell wall-derived decomposition product described in the above. <6> A composition containing a yeast cell wall decomposition product, comprising: The yeast cell wall-derived decomposition product-containing composition is characterized in that when 100 mL of the yeast cell wall-derived decomposition product-containing composition having a solid content concentration of 10% by mass is allowed to stand at 25°C and normal pressure for 48 hours, the volume of the sediment is 50 mL or less. <7> The yeast cell wall decomposition product-containing composition has a total free amino acid content of 7% by mass or more and a reducing sugar content of 1% by mass or more based on the solid content of the composition. <6> The present invention relates to a composition containing a yeast cell wall-derived decomposition product described in the above. <8> The yeast cell wall decomposition product-containing composition has a total free amino acid content of 12% by mass or more and a reducing sugar content of 10% by mass or more based on the solid content of the composition. <6> from <7> The present invention relates to a composition containing a yeast cell wall-derived decomposition product according to any one of the above. <9> The composition contains at least one compound selected from ethyl caproate, ethyl caprylate, ethyl caprate, phenylethyl alcohol, and capric acid. <6> from <8> The present invention relates to a composition containing a yeast cell wall-derived decomposition product according to any one of the above. <10> The yeast cell wall decomposition product is a brewer's yeast cell wall decomposition product. <9> The present invention relates to a composition containing a yeast cell wall-derived decomposition product described in the above. <11> A composition containing a yeast cell wall decomposition product, comprising: The composition contains at least one compound selected from pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, and furaneol. <12> The above <9> from <10> 1. A composition for imparting a beer-like aroma, comprising the yeast cell wall decomposition product-containing composition according to any one of claims 1 to 9. <13> The above <11> The present invention relates to a composition for imparting roast flavor, which comprises the yeast cell wall decomposition product-containing composition described in the above. <14> The above <11> The present invention relates to a composition for imparting roasted color, the composition comprising the yeast cell wall decomposition product described in the above. <15> The above <6> from <11> The present invention is a food or drink characterized by comprising a yeast cell wall decomposition product-containing composition according to any one of the above. <16> The above <6> from <11> The present invention relates to a pet food palatability improver, comprising the yeast cell wall decomposition product-containing composition according to any one of the above. Effect of the Invention

[0023] According to the present invention, it is possible to solve the above-mentioned problems in the conventional art, achieve the above-mentioned objective, and provide a method for producing a composition containing a yeast cell wall-derived decomposition product, which can improve the solubilization rate and dispersion stability of yeast cell walls, does not require the separation and removal operation of the insoluble fraction of yeast cell walls, has high work efficiency and production efficiency, and is low cost.

[0024] According to the present invention, it is possible to solve the above-mentioned problems in the conventional art, achieve the above-mentioned object, and provide a composition containing a cell wall-derived decomposition product having excellent solubility and dispersion stability.

[0025] According to the present invention, it is possible to solve the above-mentioned problems in the conventional art and achieve the above-mentioned object, thereby providing a composition containing a yeast cell wall-derived decomposition product which has excellent solubility and dispersion stability, a good roasted flavor and oily feel, and a good roasted color.

[0026] According to the present invention, it is possible to solve the above-mentioned problems in the conventional art and achieve the above-mentioned object, thereby providing a composition for imparting a beer-like aroma which is excellent in solubility and dispersion stability, has little off-flavor, and has a good beer-like aroma.

[0027] According to the present invention, it is possible to solve the above-mentioned problems in the conventional art and achieve the above-mentioned object, thereby providing a composition for imparting roasted flavor, which has excellent solubility and dispersion stability, and has a good roasted flavor and oily feel.

[0028] According to the present invention, the above-mentioned problems in the prior art can be solved, the above-mentioned objects can be achieved, and a roasted color-imparting composition having excellent solubility and dispersion stability and a good roasted color can be provided.

[0029] According to the present invention, the above-mentioned conventional problems can be solved and the above-mentioned object can be achieved, and a food or drink containing the above-mentioned yeast cell wall decomposition product-containing composition can be provided.

[0030] According to the present invention, it is possible to solve the above-mentioned conventional problems and achieve the above-mentioned object, and to provide a palatability improver for pet food which contains the above-mentioned yeast cell wall derived decomposition product-containing composition. [Brief description of the drawings]

[0031]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Figure 8

Figure 9

Figure 10

[0032] (Composition containing yeast cell wall decomposition product and method for producing same) The method for producing a composition containing a yeast cell wall decomposition product of the present invention includes at least an enzyme treatment step, and preferably further includes a pH adjustment step and a heat treatment step, and further includes other steps as necessary. In the present specification, the composition containing a yeast cell wall-derived decomposition product obtained in the enzyme treatment step may be referred to as an "enzyme-treated product". In addition, in the present specification, the composition containing a yeast cell wall-derived decomposition product obtained in the heat treatment step may be referred to as a "heat-treated product".

[0033] The yeast cell wall-derived decomposition product-containing composition of the present invention contains at least a yeast cell wall-derived decomposition product, and when 100 mL of the slurry yeast cell wall-derived decomposition product-containing composition having a solid content concentration of 10% by mass is allowed to stand at 25°C and normal pressure for 48 hours, the volume of the sediment is 50 mL or less. The yeast cell wall decomposition product-containing composition of the present invention can be suitably produced by the method for producing a yeast cell wall decomposition product-containing composition (enzyme-treated product) of the present invention.

[0034] The yeast cell wall decomposition product-containing composition of the present invention contains at least a yeast cell wall decomposition product and at least one compound selected from pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, and furaneol. The yeast cell wall decomposition product-containing composition of the present invention can be suitably produced by the method for producing a yeast cell wall decomposition product-containing composition (heat-treated product) of the present invention.

[0035] The yeast cell wall decomposition product-containing composition of the present invention will be described below together with the method for producing the yeast cell wall decomposition product-containing composition of the present invention.

[0036] <Enzyme treatment process> The enzyme treatment step is a step of treating a yeast cell wall (hereinafter sometimes abbreviated as "yeast cell wall") with exoglucanase. The enzyme treatment step preferably further includes at least one of a protease treatment and an exopeptidase treatment of the yeast cell wall, and more preferably includes both a protease treatment and an exopeptidase treatment. In the enzyme treatment step, the yeast cell walls are decomposed, whereby a composition containing a yeast cell wall-derived decomposition product (enzyme-treated product) having excellent solubility can be obtained.

[0037] Here, the solubilization rate in the present invention is calculated by the following formula (1). Solubilization rate (%)=solid mass A / solid mass B×100...Formula (1) In the above formula (1), "mass of solid content B" indicates the mass of a dried product obtained by drying X g of a target sample at 105°C for 5 hours. In addition, in the formula (1), "mass of solid content A" indicates the mass of the dried product obtained by centrifuging X g of the target sample at 5,000 G for 5 minutes and drying the resulting supernatant at 105°C for 5 hours. Examples of the target sample include the yeast cell wall, the enzyme-treated product, and the heat-treated product.

[0038] <<Yeast cell wall>> In the present invention, the yeast cell wall is an insoluble fraction obtained as a heavy liquid after performing a process for extracting yeast extract from yeast cells (sometimes called "yeast" or "yeast cells") and separating the obtained yeast cell extract. The soluble fraction obtained as a supernatant after separating the extract is the yeast extract. Therefore, the yeast cell wall in the present invention does not include an embodiment of the yeast cell wall that contains the yeast extract.

[0039] The type of yeast that is the raw material for the yeast cell wall is not particularly limited and can be appropriately selected depending on the purpose. Examples of the yeast include baker's yeast, brewer's yeast, wine yeast, sake yeast, soy sauce yeast, Torula yeast, and yeast for bioethanol.

[0040] The genus of the yeast is not particularly limited and can be appropriately selected depending on the purpose. For example, Saccharomyces ( Saccharomyces ) genus, Candida ( Candida ) genus, Kluyveromyces ( Kluyveromyces Among these, Saccharomyces ( Saccharomyces ) genus is preferred. The Saccharomyces cerevisiae Saccharomyces A specific example of the yeast of the genus is Saccharomyces cerevisiae ( Saccharomyces cerevisiae ) etc. The yeast cell walls used may be prepared from one type of yeast, or may be prepared from two or more types of yeast in combination.

[0041] The yeast cell walls may be commercially available products, or may be prepared by a known method such as culture for the purpose of using them in the method for producing a composition containing a degradation product derived from a yeast cell wall. From the viewpoint of utilizing waste materials and reducing waste disposal costs, yeast cell walls obtained as surplus waste from the brewing industry for producing beer, whiskey, wine, shochu, sake, miso, soy sauce, etc. may be used.

[0042] The treatment method for extracting yeast extract from the yeast cells in order to prepare the yeast cell wall is not particularly limited and can be appropriately selected from known yeast extract extraction methods, such as autolysis, hot water extraction, enzymatic decomposition, alkaline decomposition, freeze-thawing, physical disruption, etc. These extraction methods may be carried out alone or in combination of two or more.

[0043] Specifically, the autolysis method is a method in which yeast cells are solubilized by utilizing proteolytic enzymes that are naturally present in the yeast cells. Specifically, the hot water extraction method is a method in which yeast cells are solubilized by soaking in hot water for a certain period of time. The temperature of the hot water and the soaking time in the hot water extraction method are not particularly limited and can be appropriately selected depending on the purpose. Specifically, the enzymatic decomposition method is a method of solubilizing yeast cells by adding an enzyme preparation derived from a microorganism or a plant. The enzyme preparation used in the enzymatic decomposition method is not particularly limited and can be appropriately selected from known enzyme preparations depending on the purpose. Specifically, the acid or alkali decomposition method is a method in which yeast cells are solubilized by adding an acid or an alkali. Specifically, the freeze-thaw method is a method in which yeast cells are disrupted by performing freezing and thawing at least once. Specifically, the physical disruption method is a method of disrupting yeast cells by physical stimulation. The physical stimulation used in the physical disruption method is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include ultrasonic waves, homogenization under high pressure, grinding with a microgrinder, grinding by mixing with a solid material such as glass beads, etc.

[0044] Among these, the yeast cell wall is preferably a yeast cell wall obtained by an autolysis method (hereinafter sometimes referred to as an "autolysis-type yeast cell wall"), a yeast cell wall obtained by a hot water extraction method (hereinafter sometimes referred to as a "hot water extraction-type yeast cell wall"), or a yeast cell wall obtained by an enzymatic decomposition method (hereinafter sometimes referred to as an "enzymatic decomposition-type yeast cell wall").

[0045] The method for separating the yeast cell walls from the yeast cell extract is not particularly limited and can be appropriately selected depending on the purpose. For example, a method such as centrifugation can be used. The conditions for the centrifugation are not particularly limited and can be appropriately selected depending on the purpose, but conditions of 4,700G to 5,500G for 5 minutes are preferable, and conditions of 5,000G for 5 minutes are more preferable.

[0046] The form of the yeast cell walls used in the enzyme treatment step is not particularly limited and can be appropriately selected depending on the purpose. Examples of the form include a slurry (mud-like) obtained by separating the yeast cell from an extract, a suspension in which the slurry is suspended in a solvent, a paste-like form obtained by squeezing and concentrating the slurry, a dried product obtained by drying the paste-like form and further concentrating it, and a powder-like form obtained by pulverizing the dried product. Among these, the yeast cell walls are preferably in the form of a slurry (mud-like) or a suspension of the slurry in a solvent, since they do not require processing such as squeezing or drying and have good work efficiency and production efficiency, and more preferably in the form of a suspension of the slurry in a solvent, since they have a lower viscosity than the slurry and have good work efficiency and production efficiency.

[0047] The concentration of the slurry in the suspension is not particularly limited and can be appropriately selected depending on the viscosity of the slurry, but the yeast cell wall slurry usually has a very high viscosity. Therefore, in the case of autolysis type yeast cell walls, the concentration of the slurry in the suspension is often limited to about 15% to 16% by volume, and in the case of hot water extraction type yeast cell walls, the concentration of the slurry in the suspension is often limited to about 15% to 20% by volume.

[0048] The protein content in the yeast cell wall is not particularly limited, and can be appropriately selected depending on the extraction method of the yeast extract for preparing the yeast cell wall, etc. The protein content in the autolytic yeast cell wall is generally about 20% by mass to 30% by mass. The protein content in the hot water-extracted yeast cell walls is generally about 45% by mass to 55% by mass. The protein content in the enzymatically decomposed yeast cell walls varies depending on the type of enzyme used, but is often close to the protein content in the autolytic yeast cell walls. The protein content in the yeast cell wall is the content relative to the mass of the solid content of the yeast cell wall, and can be measured by a combustion method (modified Dumas method).

[0049] The solid content mass of the yeast cell wall in the present invention refers to the mass of the dried matter obtained by drying the yeast cell wall at 105° C. for 5 hours.

[0050] The carbohydrate content in the yeast cell wall is not particularly limited and can be appropriately selected depending on the extraction method of the yeast extract for preparing the yeast cell wall. The carbohydrate content in the autolytic yeast cell wall is generally 45% by mass or more, with the upper limit being approximately 65% ​​by mass. The carbohydrate content in the hot water-extracted yeast cell walls is generally not more than 50% by mass, with the lower limit being approximately 20% by mass. The carbohydrate content in the enzymatically decomposed yeast cell walls varies depending on the type of enzyme used, but is often close to the carbohydrate content in the autolytic yeast cell walls. The carbohydrate content in the yeast cell wall is the content relative to the mass of the solid content of the yeast cell wall, and can be calculated by the following formula (2). Carbohydrate content in yeast cell wall = 100 - (A + B + C + D) Equation (2) In the formula (2), "A" indicates the protein content in the yeast cell wall measured by the combustion method (modified Dumas method). "B" indicates the moisture content in the yeast cell wall measured by the normal pressure heat drying method. "C" indicates the lipid content in the yeast cell wall measured by the acid decomposition method. "D" indicates the ash content in the yeast cell wall measured by the direct ashing method.

[0051] <<Exoglucanase>> Exoglucanase is an exo-enzyme that cleaves the ends of cellulose chains in the yeast cell wall. There are no particular limitations on the exoglucanase and it can be appropriately selected, but it is preferable that the exoglucanase is suitable for food applications or is of a grade suitable for food applications. The type of exoglucanase is not particularly limited and can be appropriately selected, but glucanases including at least one of exo-1,3-β-glucanase, exo-1,4-β-glucanase, and exo-1,6-β-glucanase are preferred.

[0052] The origin of the exoglucanase is not particularly limited and can be appropriately selected depending on the purpose. Talaromyces ) genus; Lasamsonia emersonii ( Rasamsonia emersonii ) and other Rasam Sonia ( Rasamsonia ) genus; Dysporotrichum zymophosporum ( Disporotrichum dimorphosporum ) and other Dysporotrichum ( Disporotrichum ) origin; Streptomyces violaceum ( Streptomyces violaceoruber ) from the genus Streptomyces; Trichoderma longibrachiatum , Trichoderma ressei Trichoderma ( Trichoderma ), preferably from the genus Lasamsonia emersonii ( Rasamsonia emersonii ), Dysporotrichum zymophosporum ( Disporotrichum dimorphosporum ), Talaromyces ( Talaromyces ), and exoglucanase derived from Talaromyces ( Talaromyces It is particularly preferable that the genus be derived from these. These may be used alone or in combination of two or more.

[0053] The exoglucanase to be used may be a commercially available product, or may be appropriately prepared by a known method from a bacterium having exoglucanase or the like. Examples of commercially available exoglucanase products include FILTRASE (registered trademark) BRX (manufactured by DSM Japan Co., Ltd.), FILTRASE (registered trademark) BR-XL (manufactured by DSM Japan Co., Ltd.), Denazyme GEL-L1 / R (manufactured by Nagase ChemteX Corporation), and Sumiteam TG (manufactured by Shin Nippon Chemical Industry Co., Ltd.). FILTRASE (registered trademark) BRX (manufactured by DSM Japan Co., Ltd.), FILTRASE (registered trademark) BR-XL (manufactured by DSM Japan Co., Ltd.), and Denazyme GEL-L1 / R (manufactured by Nagase ChemteX Corporation) are examples of commercially available products containing only pure glucanase activity, and Sumiteam TG (manufactured by Shin Nippon Chemical Industry Co., Ltd.) is an example of a commercially available product containing complex activity such as protease activity.

[0054] Generally, commercially available exoglucanase products often also contain endoglucanase, and in the enzyme treatment step, a commercially available product containing endoglucanase in addition to exoglucanase may be used. Endoglucanases are endo-type enzymes that randomly cleave the interior of cellulose chains in the yeast cell wall. The type of endoglucanase is not particularly limited and can be appropriately selected, and examples thereof include endo-1,3-β-glucanase, endo-1,4-β-glucanase, endo-1,6-β-glucanase, etc. These may be used alone or in combination of two or more kinds. The origin of the endoglucanase is not particularly limited, and examples thereof include those similar to the exoglucanase.

[0055] The lower limit of the amount of exoglucanase to be added to the yeast cell wall is not particularly limited as long as it is not 0% by mass, and can be selected appropriately depending on the purpose. However, the amount is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and particularly preferably 0.5% by mass or more, relative to the solid mass of the yeast cell wall. There is no particular upper limit to the amount of exoglucanase added to the yeast cell wall and it can be selected appropriately depending on the purpose, but it is preferably 5% by mass or less, more preferably 2% by mass or less, and particularly preferably 1% by mass or less, based on the solid content mass of the yeast cell wall. The lower and upper limits of the amount of exoglucanase to be added to the yeast cell wall can be combined as appropriate, but the amount of exoglucanase to be added to the yeast cell wall is preferably 0.05% by mass to 5% by mass, more preferably 0.1% by mass to 2% by mass, and particularly preferably 0.5% by mass to 1% by mass, relative to the solid content mass of the yeast cell wall.

[0056] By treating the yeast cell walls with exoglucanase, the enzyme-treated product in which the yeast cell walls are decomposed has an advantageous point that the solubilization rate is improved. In addition, the yeast cell wall is advantageously treated with exoglucanase in that it is possible to produce a large amount of reducing monosaccharides derived from the yeast cell wall, which can function, for example, in the heat treatment step described below, preferably in the process of the Maillard reaction.

[0057] The reducing monosaccharide is not particularly limited and can be appropriately selected according to the purpose, and examples thereof include ribose, xylose, glucose, mannose, fructose, galactose, arabinose, and rhamnose. Among these, glucose is a monosaccharide inherent to yeast that can be produced from sugar in the yeast cell wall. Therefore, it is preferable in that it is not necessary to add sugar to the enzyme-treated product later. Foods produced using such enzyme-treated products also have the advantage that they can be labeled as clean label and natural in the EU.

[0058] <<Protease>> Protease is an enzyme that acts on and hydrolyzes peptide bonds in proteins or polypeptide chains in the yeast cell wall. There are no particular limitations on the protease and it can be appropriately selected, but it is preferable that the protease is suitable for food applications or is of a grade suitable for food applications. The type of protease is not particularly limited and can be appropriately selected, but an endo-type protease that randomly cleaves the inside of a protein or polypeptide chain in the yeast cell wall is preferred.

[0059] The origin of the protease is not particularly limited and can be appropriately selected depending on the purpose. Bacillus ) genus is preferred.

[0060] The protease to be used may be a commercially available product, or may be appropriately prepared from a bacterium having protease by a known method. An example of a commercially available protease is Alcalase (registered trademark) 2.4 L FG (manufactured by Novozymes Japan Co., Ltd.).

[0061] The lower limit of the amount of protease to be added to the yeast cell wall is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 0.05 mass% or more, more preferably 0.1 mass% or more, and particularly preferably 0.2 mass% or more, based on the solid mass of the yeast cell wall. The upper limit of the amount of protease to be added to the yeast cell wall is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 5% by mass or less, more preferably 2% by mass or less, and particularly preferably 1% by mass or less, based on the solid mass of the yeast cell wall. The lower limit and upper limit of the amount of protease to be added to the yeast cell wall can be appropriately combined, but the amount of protease to be added to the yeast cell wall is preferably 0.05% by mass to 5% by mass, more preferably 0.1% by mass to 2% by mass, and particularly preferably 0.2% by mass to 1% by mass, relative to the solid content mass of the yeast cell wall.

[0062] The timing of adding the protease to the yeast cell wall is not particularly limited and can be selected appropriately depending on the purpose. The protease may be added so that it acts at the same time as the exoglucanase, or may be added so that it acts at a different time from the exoglucanase. The method for adding the protease and the exoglucanase so as to allow them to act at the same time is not particularly limited and can be appropriately selected depending on the purpose. For example, a method in which the protease and the exoglucanase are added at the same time can be mentioned. The method for adding the protease at a time separate from the exoglucanase is not particularly limited and can be selected appropriately depending on the purpose, but it is preferable to act on the protease after the act of the exoglucanase, for example, a method in which the exoglucanase is added and then the protease is added may be mentioned. Advantageously, the yeast cell walls are treated simultaneously with exoglucanase and protease, resulting in improved time efficiency.

[0063] <<Exopeptidase>> Exopeptidase is an enzyme that acts on and hydrolyzes peptide bonds near the termini of proteins or polypeptide chains in the yeast cell wall, and thus, by treating the yeast cell wall with exopeptidase, it is possible to produce large amounts of amino acids derived from the yeast cell wall. Therefore, it is preferable to use exopeptidase when the method for producing the yeast cell wall-derived decomposition product-containing composition includes a heat treatment step described below.

[0064] The exopeptidase is not particularly limited and can be selected appropriately, but it is preferable that it is suitable for use in food applications or is of a grade suitable for use in food applications.

[0065] The source of the exopeptidase is not particularly limited and can be appropriately selected depending on the purpose. Aspergillus ) genus is preferred.

[0066] The exopeptidase to be used may be a commercially available product, or may be appropriately prepared by a known method from a bacterium having exopeptidase or the like. An example of a commercially available exopeptidase is Flavourzyme (registered trademark) 1000L (manufactured by Novozymes Japan, Ltd.).

[0067] The lower limit of the amount of exopeptidase to be added to the yeast cell wall is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 0.05 mass% or more, more preferably 0.1 mass% or more, and particularly preferably 0.2 mass% or more, based on the solid content mass of the yeast cell wall. The upper limit of the amount of exopeptidase to be added to the yeast cell wall is not particularly limited and can be selected appropriately depending on the purpose, but is preferably 5% by mass or less, more preferably 2% by mass or less, and particularly preferably 1% by mass or less, based on the solid content mass of the yeast cell wall. The lower and upper limits of the amount of exopeptidase to be added to the yeast cell wall can be appropriately combined, but the amount of exopeptidase to be added to the yeast cell wall is preferably 0.05% by mass to 5% by mass, more preferably 0.1% by mass to 2% by mass, and particularly preferably 0.2% by mass to 1% by mass, relative to the solid content mass of the yeast cell wall.

[0068] In the enzyme treatment step, the timing of adding the exopeptidase to the yeast cell walls is not particularly limited, but it is preferable to add the exopeptidase at the same time as the protease or after the protease. It is preferable to carry out exopeptidase treatment after protease treatment, since this improves the efficiency of production of the amino acids derived from the yeast cell wall and improves working efficiency.

[0069] The yeast cell wall-derived free or low molecular weight sugars and amino acids produced by treating the yeast cell wall with exopeptidase can be used in a medium as a nutrient source for microorganisms, and can also be used as seasonings. Furthermore, in the heat treatment step described below, it can preferably function in the process of the Maillard reaction. In order to industrially and efficiently cause the Maillard reaction, it is preferable that both the reducing monosaccharides and the amino acids are monomers. Therefore, when the method for producing a composition containing a decomposition product derived from a yeast cell wall includes the heat treatment step, it is advantageous in that the Maillard reaction can be caused only by the yeast cell wall-derived amino acids produced by enzymatic decomposition and the yeast cell wall-derived reducing monosaccharides produced by enzymatic decomposition without adding reducing monosaccharides such as amino acids and glucose as auxiliary raw materials from the outside, and that a heat-treated product derived from the yeast cell wall having good roast flavor and roast color can be obtained. In particular, it is advantageous in that the product can be labeled as clean label and natural in the EU. However, in the method for producing a composition containing a yeast cell wall decomposition product, at least one of an amino acid and a reducing sugar may be appropriately added from the outside depending on the purpose to cause the Maillard reaction.

[0070] The amino acid is not particularly limited and can be appropriately selected depending on the purpose. Examples of the amino acid include free amino acids such as lysine, arginine, histidine, aspartic acid, glutamic acid, serine, threonine, aspartic acid, glutamine, alanine, glycine, valine, isoleucine, leucine, phenylalanine, tyrosine, tryptophan, methionine, cysteine, and proline; and some peptides and tripeptides such as glutathione.

[0071] The pH of the enzyme treatment step is not particularly limited and can be appropriately selected depending on the optimum pH of each enzyme. In the enzyme treatment step, when exoglucanase and protease are added so as to act simultaneously, the pH is preferably 4 to 9, and more preferably 5 to 7. In the enzyme treatment step, when exoglucanase, protease, and exopeptidase are added so as to act simultaneously, the pH is preferably 4 to 9, and more preferably 5 to 7.

[0072] The temperature in the enzyme treatment step is not particularly limited and can be appropriately selected depending on the optimum temperature for each enzyme. In the enzyme treatment step, when exoglucanase and protease are added so as to act simultaneously, the temperature is preferably 30°C to 70°C, more preferably 40°C to 60°C. In the enzyme treatment step, when exoglucanase, protease, and exopeptidase are added so as to act simultaneously, the temperature is preferably 30°C to 70°C, and more preferably 40°C to 60°C.

[0073] The time for the enzyme treatment step is not particularly limited, and can be appropriately selected depending on the degree of decomposition, the purpose, the amount of each enzyme added, and the like. In the enzyme treatment step, when exoglucanase and protease are added so as to act simultaneously, the time is preferably 1 hour to 40 hours, more preferably 12 hours to 30 hours. In the enzyme treatment step, when exoglucanase, protease, and exopeptidase are added so as to act simultaneously, the time is preferably 1 hour to 40 hours, and more preferably 12 hours to 30 hours.

[0074] The enzyme treatment step may be carried out while standing or while stirring, but is preferably carried out while stirring in terms of the efficiency of decomposing the yeast cell walls by each enzyme. The stirring speed is not particularly limited as long as the yeast cell walls and the enzymes can react with each other, and can be appropriately selected depending on the purpose.

[0075] -Composition containing yeast cell wall-derived decomposition product (enzyme-treated product)- The yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) obtained by the enzyme treatment process has a significantly reduced viscosity compared to the yeast cell wall slurry. The yeast cell wall slurry has a very high viscosity because it contains a large amount of glucan, which is a thickening polysaccharide in the yeast cell wall. However, the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) has a low viscosity because the majority of the glucan in the yeast cell wall is decomposed and disappeared by the enzyme treatment in the enzyme treatment process, and is solubilized and monomerized. Therefore, the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) can be solubilized in a solvent or concentrated, which is advantageous in that its processing suitability, fluidity, and handleability are significantly improved. Furthermore, the yeast cell wall decomposition product-containing composition (enzyme-treated product) has significantly improved dispersion stability compared to a yeast cell wall slurry.

[0076] The yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) has a sediment volume of 50 mL or less, preferably 40 mL or less, more preferably 30 mL or less, even more preferably 20 mL or less, and particularly preferably 15 mL or less, when 100 mL of the yeast cell wall-derived decomposition product-containing composition having a solid content concentration of 10% by mass is allowed to stand at 25° C. under normal pressure for 48 hours. When the sediment volume of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) is 50 mL or less, most of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) is solubilized, but the dispersion stability of the insoluble fraction is good. The volume of the sediment of the yeast cell wall decomposition product-containing composition can be measured, for example, using a measuring cylinder. In the present invention, normal pressure means pressure when no particular pressure reduction or pressure increase occurs, and usually means pressure equal to atmospheric pressure (101.325 kPa).

[0077] Here, the solid content concentration in the present invention is calculated by the following formula (3). Solid concentration (%) = solid mass / enzyme-treated product mass × 100 Equation (3) In the above formula (3), the "mass of solid content" indicates the mass of the dried product obtained by drying X g of the enzyme-treated product at 105°C for 5 hours. In addition, in the above formula (3), "mass of enzyme-treated product" indicates the mass of Xg of the enzyme-treated product.

[0078] The particle size distribution (d10) of the insoluble fraction of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) is not particularly limited and can be selected appropriately depending on the purpose, but from the standpoint of solubility and dispersion stability, it is preferably 4 μm or less, more preferably 3 μm or less, and particularly preferably 2 μm or less.

[0079] The particle size distribution (d50) of the insoluble fraction of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) is not particularly limited and can be selected appropriately depending on the purpose, but from the standpoint of solubility and dispersion stability, it is preferably 7 μm or less, more preferably 5 μm or less, and particularly preferably 3 μm or less.

[0080] The particle size distribution (d90) of the insoluble fraction of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) is not particularly limited and can be selected appropriately depending on the purpose, but from the standpoint of solubility and dispersion stability, it is preferably 15 μm or less, more preferably 10 μm or less, even more preferably 5 μm or less, and particularly preferably 4 μm or less.

[0081] The volume average particle size (MV) of the insoluble fraction of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) is not particularly limited and can be selected appropriately depending on the purpose, but from the standpoint of solubility and dispersion stability, it is preferably 9 μm or less, more preferably 7 μm or less, even more preferably 5 μm or less, and particularly preferably 3 μm or less.

[0082] The number average particle size (MN) of the insoluble fraction of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) is not particularly limited and can be selected appropriately depending on the purpose, but from the standpoint of solubility and dispersion stability, it is preferably 5 μm or less, more preferably 4 μm or less, even more preferably 3 μm or less, and particularly preferably 2.5 μm or less.

[0083] The area average particle size (MA) of the insoluble fraction of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) is not particularly limited and can be selected appropriately depending on the purpose, but from the standpoint of solubility and dispersion stability, it is preferably 7 μm or less, more preferably 5 μm or less, even more preferably 3 μm or less, and particularly preferably 2.5 μm or less.

[0084] The standard deviation (SD) of the insoluble fraction of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) is not particularly limited and can be selected appropriately depending on the purpose, but from the standpoint of solubility and dispersion stability, it is preferably 4 μm or less, more preferably 3 μm or less, even more preferably 2 μm or less, and particularly preferably 1 μm or less. The standard deviation (SD) indicates a measure of the distribution width of the particle size distribution.

[0085] The particle size distribution (d10, d50, and d90), volume average particle size (MV), number average particle size (MN), area average particle size (MA), and standard deviation (SD) of the insoluble fraction of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) in the present invention are values ​​measured using a Microtrack particle size distribution meter (MT3300EX, manufactured by Nikkiso Co., Ltd.).

[0086] The yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) preferably contains at least one compound selected from ethyl caproate (hexanoic acid, ethyl ester), ethyl caprylate (octanoic acid, ethyl ester), ethyl caprate (decanoic acid, ethyl ester), phenylethyl alcohol, and capric acid (n-decanoic acid). These compounds are components related to beer-like aroma, and are preferably contained when the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) is a composition containing a yeast cell wall-derived decomposition product of brewer's yeast. The compounds in the composition containing the yeast cell wall-derived decomposition product can be measured by solid phase microextraction (SPME)-gas chromatography mass spectrometry under the measurement conditions described in the Examples (Test Example 7-1 or Test Example 7-2).

[0087] The yeast cell wall decomposition product-containing composition (enzyme-treated product) obtained by the enzyme treatment step can be roughly divided into two types depending on whether or not exopeptidase is used in the enzyme treatment step.

[0088] A first embodiment of the enzyme-treated product is an enzyme-treated product (hereinafter, sometimes referred to as enzyme-treated product (1)) obtained by treating the yeast cell wall with exoglucanase and, if necessary, with a protease in the enzyme treatment step. Thus, the enzyme-treated product (1) contains at least a yeast cell wall-derived degradation product and exoglucanase, and further contains a protease if necessary. The enzyme-treated product (1) has a significantly improved solubilization rate and dispersion stability compared to the yeast cell wall, and further contains a large amount of reducing monosaccharide (glucose) derived from the yeast cell wall.

[0089] The yeast cell wall-derived decomposition product in the enzyme-treated product (1) is obtained by decomposing the yeast cell wall with exoglucanase and, if necessary, with a protease. The content of the yeast cell wall-derived decomposition product in the enzyme-treated product (1) is not particularly limited and can be appropriately selected depending on the amount of the yeast cell wall used in the enzyme treatment step.

[0090] The content of glucose derived from the yeast cell wall in the enzyme-treated product (1) is not particularly limited and can be appropriately selected depending on the conditions of the enzyme treatment process, etc., but is preferably 1% by mass or more, more preferably 10% by mass or more, and even more preferably 20% by mass or more, based on the solid content mass of the enzyme-treated product (1). When the glucose content is 1% by mass or more, the solubilization rate is high, and the Maillard reaction is easily caused in the heat treatment process. The upper limit of the content of glucose derived from the yeast cell wall in the enzyme-treated product (1) is not particularly limited and can be appropriately selected depending on the content of glucan contained in the yeast cell wall as a raw material, the degree of decomposition by enzymes, etc., and is usually 35% by mass or less.

[0091] The solid content mass of the enzyme-treated product in the present invention refers to the mass of a dried product obtained by drying the enzyme-treated product at 105° C. for 5 hours. In the present invention, the glucose content in the enzyme-treated product is a value measured by an enzyme catalytic reaction and a hydrogen peroxide electrode detection method using a multifunctional biosensor (BF-7D, manufactured by Oji Scientific Instruments Co., Ltd.) Specifically, the glucose content can be measured using a glucose electrode and a sucrose electrode in the multifunctional biosensor at 30° C. using a dedicated buffer solution.

[0092] The content of the total free amino acids derived from the yeast cell walls in the enzyme-treated product (1) is not particularly limited, but is often equivalent to the content of amino acids in the yeast cell walls, specifically, about 5% by mass to 8% by mass relative to the solid content mass of the enzyme-treated product (1), and depending on the method of enzyme treatment, for example, 5% by mass to 13% by mass.

[0093] In the present invention, the total free amino acid content in the enzyme-treated product can be measured by derivatizing the amino acids in the enzyme-treated product using an AccQ-Tag Ultra Derivatization kit (Waters) in accordance with the product protocol, and then subjecting the derivatized amino acids to ultra-high performance, high-resolution liquid chromatography under the measurement conditions described in the Examples (Test Example 5).

[0094] The exoglucanase content and protease content in the enzyme-treated product (1) are not particularly limited and can be appropriately selected depending on the amount of exoglucanase and the amount of protease used in the enzyme treatment step.

[0095] A second embodiment of the enzyme-treated product is an enzyme-treated product (hereinafter, sometimes referred to as enzyme-treated product (2)) obtained by treating the yeast cell wall with exoglucanase and exopeptidase, and further with a protease as necessary, in the enzyme treatment step. Thus, the enzyme-treated product (2) contains at least a yeast cell wall-derived degradation product, exoglucanase, and exopeptidase, and further contains a protease as necessary. The enzyme-treated product (2), like the enzyme-treated product (1), has an improved solubilization rate and dispersion stability compared to the yeast cell wall. The enzyme-treated product (2) further contains a large amount of total free amino acids derived from the yeast cell wall and reducing monosaccharides derived from the yeast cell wall. Therefore, the enzyme-treated product (2) is suitably used as a heat treatment target (raw material) in the heat treatment step.

[0096] The yeast cell wall-derived decomposition product in the enzyme-treated product (2) is obtained by decomposing the yeast cell wall with exoglucanase and exopeptidase, and further with a protease as required. The content of the yeast cell wall-derived decomposition product in the enzyme-treated product (2) is not particularly limited and can be appropriately selected depending on the amount of the yeast cell wall used in the enzyme treatment step.

[0097] The content of glucose derived from the yeast cell wall in the enzyme-treated product (2) is not particularly limited and can be appropriately selected depending on the conditions of the enzyme treatment process, etc., but is preferably 1% by mass or more, more preferably 10% by mass or more, and even more preferably 20% by mass or more, based on the solid content mass of the enzyme-treated product (2). If the glucose content is 1% by mass or more, the solubilization rate increases, and the Maillard reaction is more likely to occur in the heat treatment process. The upper limit of the content of glucose derived from the yeast cell wall in the enzyme-treated product (2) is not particularly limited and can be appropriately selected depending on the content of glucan contained in the yeast cell wall as a raw material, the degree of decomposition by enzymes, etc., and is usually 35% by mass or less.

[0098] The content of the total free amino acids derived from the yeast cell wall in the enzyme-treated product (2) is not particularly limited and can be appropriately selected depending on the conditions of the enzyme treatment process, etc., but is preferably 7% by mass or more, more preferably 10% by mass or more, and even more preferably 12% by mass or more, based on the solid content mass of the enzyme-treated product (2). If the content of the total free amino acids is 7% by mass or more, the Maillard reaction can be efficiently caused in the heat treatment process. The upper limit of the content of the total free amino acids derived from the yeast cell wall in the enzyme-treated product (2) is not particularly limited and can be appropriately selected depending on the content of protein contained in the yeast cell wall as a raw material. Usually, the content of protein contained in the yeast cell wall as a raw material is 60% by mass or less, and the amino acid decomposition rate is not as high as that of sugar, so the upper limit of the content of the total free amino acids derived from the yeast cell wall in the enzyme-treated product (2) is about 30% by mass. In addition, if the total free amino acid content is 12 mass% or more and the reducing sugar content is 10 mass% or more relative to the solid content mass of the enzyme-treated product, this is preferable in that the enzyme-treated product can be used as a raw material for a wider range of applications.

[0099] The exoglucanase content, protease content, and exopeptidase content in the enzyme-treated product (2) are not particularly limited and can be appropriately selected depending on the amounts of exoglucanase, protease, and exopeptidase used in the enzyme treatment process.

[0100] The solubilization rates of the enzyme-treated products (1) and (2) are not particularly limited and may be appropriately selected depending on the purpose, but the solubilization rate calculated by the formula (1) is preferably 60% or more, more preferably 80% or more. The solubilization rate of the yeast cell wall calculated by the formula (1) is generally about 18% to 27% or less, so the enzyme-treated products (1) and (2) are advantageous in that they have a significantly improved solubilization rate compared to the yeast cell wall.

[0101] The enzyme-treated product (1) and the enzyme-treated product (2) may further contain other components, if necessary. The other components are not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include solvents, pH adjusters, antioxidants such as salts, sugars, reducing monosaccharides, thiamine, ascorbic acid (vitamins), amino acids, peptides, acids, alkalis, emulsifiers, other food additives, sulfur-containing compounds, etc. These may be used alone or in combination of two or more. The content of the other components in the enzyme-treated product is not particularly limited and can be appropriately selected depending on the purpose.

[0102] The form of the enzyme-treated product is not particularly limited and can be appropriately selected depending on the purpose. Examples of the form include a liquid obtained in the enzyme treatment step, a suspension in which the liquid enzyme-treated product is suspended in a solvent, a paste-like form obtained by squeezing and concentrating the liquid enzyme-treated product, a dried product obtained by drying the paste-like form and further concentrating it, and a powder-like form obtained by pulverizing the dried product.

[0103] The use of the enzyme-treated product is not particularly limited and can be appropriately selected according to the purpose. Since the enzyme-treated product has a high solubilization rate and dispersion stability, it can be widely used in various fields such as the food field, the bio field, and the cosmetic field, similar to the uses of general yeast extracts. Specifically, it can be suitably used for food and beverages, alcohols, raw materials for pet food (especially palatability improvers for pet food), culture media, and the like.

[0104] <pH adjustment step> When the method for producing the composition containing the yeast cell wall-derived decomposition product includes a heat treatment step described later, the method for producing the composition containing the yeast cell wall-derived decomposition product preferably includes a pH adjustment step. The pH adjustment step is a step of adjusting the pH of the enzyme-treated product obtained in the enzyme treatment step to a pH suitable for the purpose. In the pH adjustment step, the enzyme-treated product to be adjusted in pH is the enzyme-treated product (2) obtained by treating the yeast cell wall with exoglucanase and exopeptidase, and further, if necessary, protease.

[0105] The timing for performing the pH adjustment step is not particularly limited as long as it is after the enzyme treatment step and before the heat treatment step, and can be appropriately selected according to the purpose. Performing the pH adjustment step before the heat treatment step is advantageous in that the solubilization rate and dispersion stability of the yeast cell wall are further improved. Also, performing the pH adjustment step before the heat treatment step is advantageous in that the consumption of total free amino acids (Maillard reaction) in the subsequent heat treatment step is further increased, so that a yeast cell wall-derived decomposition product-containing composition with a better roasted flavor, greasiness, and roasted color can be obtained.

[0106] The method for adjusting the pH of the enzyme-treated product is not particularly limited and can be appropriately selected from known methods according to the purpose. Examples include the method of adding a pH adjuster to the enzyme-treated product.

[0107] The pH adjuster is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include alkalis such as sodium hydroxide, potassium hydroxide, sodium citrate, sodium acetate, sodium phosphate, etc. These may be used alone or in combination of two or more.

[0108] The pH of the enzyme-treated product in the pH adjustment step is preferably from 8 to 10. This pH range is preferable in that the efficiency of the Maillard reaction is improved in the subsequent heat treatment step for obtaining a roasted flavor or coloring.

[0109] <Heat treatment process> When the aim is to obtain a yeast cell wall derived decomposition product-containing composition having a good roasted flavor and oily feel, as well as a good roasted color, it is preferable that the production method for the yeast cell wall derived decomposition product-containing composition includes a heat treatment step. The heat treatment step is a step of heat-treating the enzyme-treated product obtained in the enzyme treatment step. When the method for producing a composition containing a yeast cell wall-derived decomposition product includes the pH adjustment step, the heat treatment step is a step of heat-treating the alkaline enzyme-treated product obtained in the pH adjustment step. The heat treatment target in the heat treatment step is the enzyme-treated product (2) obtained by treating the yeast cell wall with exoglucanase and exopeptidase, and further with protease as required.

[0110] By the heat treatment step, the total free amino acids derived from the yeast cell walls produced by enzymatic decomposition in the enzyme-treated product (2) and the reducing monosaccharides derived from the yeast cell walls produced by enzymatic decomposition undergo a Maillard reaction, thereby obtaining a yeast cell wall-derived decomposition product-containing composition (heat-treated product) having a good roasted flavor and roasted color. The exoglucanase, protease, and exopeptidase used in the enzyme treatment step are inactivated by the heat treatment step. Therefore, the enzyme-treated product (1) may be used as a heat treatment target in the heat treatment step in order to inactivate these enzymes. In addition, the heat treatment target in the heat treatment step may be a product that has been subjected to the enzyme inactivation step described below.

[0111] In the heat treatment step, in order to cause the Maillard reaction, it is necessary that both the reducing monosaccharide and the amino acid are monomers. In general, in the Maillard reaction, when the amount of the reducing monosaccharide is greater than that of the amino acid, it is advantageous in that it is easier to obtain a stronger roast flavor and roast color. In addition, when the amount of the amino acid is greater than that of the reducing monosaccharide, it is advantageous in terms of meat flavor and taste. In the heat treatment step, the preferred contents of the total free amino acids derived from the yeast cell wall and the reducing monosaccharide (glucose) derived from the yeast cell wall in the enzyme-treated product (2) are as described in the section entitled "-Composition containing yeast cell wall-derived decomposition product (enzyme-treated product)-".

[0112] The pH in the heat treatment step is not particularly limited and can be appropriately selected depending on the purpose, but is preferably a pH at which the Maillard reaction can occur. The pH at which the Maillard reaction can occur is preferably 4 to 12, more preferably 8 to 10. When the pH in the heat treatment step is 4 or more, the rate of the Maillard reaction is high, and when it is 12 or less, off-flavors are unlikely to occur, and a heat-treated product with good roast flavor and roast color can be obtained. On the other hand, when the pH in the heat treatment step is less than 4, the rate of the Maillard reaction may be slow, and when it exceeds 12, off-flavors may occur, and a heat-treated product with good roast flavor and roast color may not be obtained. In addition, in the EU, a pH of 8 or less is preferable in terms of being able to attach clean label and natural product labels and other regulations in the EU.

[0113] The heating temperature in the heat treatment step is not particularly limited and can be appropriately selected depending on the purpose, but is preferably a heating temperature at which the Maillard reaction can occur. The heating temperature at which the Maillard reaction can be industrially efficiently caused in a short time is preferably 60°C to 180°C, more preferably 90°C to 120°C. When the heating temperature in the heat treatment step is 60°C or higher, the rate of the Maillard reaction is increased, and when the heating temperature is 180°C or lower, side reactions are unlikely to occur, and a heat-treated product with good roast flavor and roast color can be obtained. On the other hand, when the heating temperature in the heat treatment step is lower than 60°C, the rate of the Maillard reaction may be slowed, and when it exceeds 180°C, other reactions or decomposition may occur, and a heat-treated product with good roast flavor and roast color may not be obtained. Note that, when the heating temperature in the heat treatment step is in the above-mentioned more preferred range, it is advantageous in that a clean label can be attached in the EU. In addition, from the viewpoint of other regulations in the EU, 180°C or lower is preferable.

[0114] The heating time in the heat treatment step is not particularly limited and can be appropriately selected depending on the heating temperature in the heat treatment step, but it is preferable that the heating time be a heating time that allows the Maillard reaction to occur efficiently in a short period of time. The time for which the Maillard reaction can occur is preferably 1 minute to 360 minutes, and more preferably 30 minutes to 180 minutes. If the heating time in the heat treatment step is less than 1 minute, the Maillard reaction may not occur sufficiently, and if it exceeds 360 minutes, off-flavors may occur, and a long time may be disadvantageous in terms of production efficiency.

[0115] The heat treatment step may be carried out by leaving the mixture stationary or by stirring; however, stirring is preferred since this makes the components in the yeast cell wall decomposition product-containing composition (heat-treated product) stable and uniform due to the heat treatment. The stirring speed is not particularly limited and can be appropriately selected depending on the purpose.

[0116] The heat treatment step may be performed using an apparatus. The apparatus is not particularly limited as long as it can heat-treat the yeast cell walls, and can be appropriately selected from known apparatuses, and examples of the apparatus include general food manufacturing machines such as kneaders capable of stirring at normal pressure and stirring devices capable of pressurizing and depressurizing. Specific examples of the apparatus that can be used in the heat treatment step include an autoclave, a cooking mixer (manufactured by Kajiwara Co., Ltd.), and a Flex-Mix Processor (manufactured by SPX FLOW Technology). Furthermore, the tank used in the enzyme treatment step may be used as it is in the heat treatment step.

[0117] -Composition containing yeast cell wall-derived decomposition product (heat-treated product)- The yeast cell wall-derived decomposition product-containing composition (heat-treated product) obtained by the heat treatment step contains at least a yeast cell wall-derived decomposition product. The yeast cell wall-derived decomposition product in the heat-treated product is obtained by decomposing the yeast cell wall by the heat treatment. The heat-treated product has an improved solubilization rate compared to the yeast cell wall, and has a good roasted flavor, oily texture, and roasted color.

[0118] The yeast cell wall decomposition product-containing composition (heat-treated product) contains at least one compound selected from pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, and furaneol. The roasted flavor of the heat-treated product is due to these compounds. The compounds in the heat-treated product can be measured by solid phase microextraction (SPME)-gas chromatography mass spectrometry under the measurement conditions described in the Examples (Test Example 7-1 or Test Example 7-2).

[0119] The heat-treated product obtained from yeast cell walls having a high carbohydrate content, such as the autolyzed yeast cell walls, is advantageous in that it has a further improved solubilization rate and can produce a good roasted flavor and a roasted color with a high degree of browning due to a strong Maillard reaction.

[0120] Heat-treated products obtained from yeast cell walls with a high protein content, such as the hot water extraction type yeast, are also advantageous in that the solubilization rate is further improved, similar to the heat-treated products obtained from yeast cell walls with a high carbohydrate content. In addition, the heat-treated products obtained from yeast cell walls with a high protein content are rich in peptides and amino acids derived from the yeast cell walls, and therefore have a lower ratio of reducing sugars than the heat-treated products obtained from yeast cell walls with a high carbohydrate content, resulting in a weak roast, which is advantageous in that it can produce a roast flavor similar to meat flavor.

[0121] In this way, the flavor and roast color of the heat-treated product can be appropriately adjusted by adjusting the component composition of the yeast cell wall as the raw material, preferably the content ratio (mass ratio) of the total free amino acids derived from the yeast cell wall and the reducing monosaccharides derived from the yeast cell wall in the enzyme-treated product (2), the conditions of the Maillard reaction in the heat treatment step, etc. Therefore, the method for producing a composition containing a yeast cell wall-derived degradation product is also advantageous in that it can appropriately prepare desired heat-treated products depending on the purpose.

[0122] The roast flavor of the heat-treated product includes at least one of roast flavor, meat flavor, and oily feel. In the present invention, the term "roast flavor" refers to a roasted taste (a fragrant taste), a roasted aroma or a nutty aroma (mainly an aroma due to pyrazines), a cereal aroma, a coffee aroma, and a bitter taste. In the present invention, the term "oily texture" refers to a flavor that imparts a so-called fatty texture, such as fats and oils, phospholipids, etc.

[0123] More specifically, the roast flavor of the heat-treated product has a flavor derived from plants such as cacao mass, cocoa butter, cocoa powder, chocolate, peanuts, roasted peanuts, coffee, etc.; a flavor derived from birds such as chicken, turkey, pheasant, goose, swan, duck, etc.; a flavor derived from mammals such as beef, pork, lamb, sheep, goat, horse, etc.; and a flavor reminiscent of these or a cooked aroma thereof.

[0124] The solubilization rate of the heat-treated product is not particularly limited and can be appropriately selected depending on the purpose, but the solubilization rate calculated by the formula (1) is preferably 80% or more, more preferably 85% or more. As described above, the solubilization rate of the yeast cell wall calculated by the formula (1) is generally about 18% to 27% or less, so the heat-treated product is advantageous in that the solubilization rate is significantly improved compared to the yeast cell wall. Moreover, the heat-treated product is further advantageous in that the solubilization rate is further improved compared to the enzyme-treated product.

[0125] The content of the yeast cell wall-derived decomposition product in the heat-treated product is not particularly limited and can be appropriately selected depending on the amount of the enzyme-treated product (2) used in the heat-treated product.

[0126] The heat treatment step consumes the total free amino acids derived from the yeast cell walls in the enzyme-treated product (2) through the Maillard reaction, and therefore the content of the total free amino acids derived from the yeast cell walls in the heat treatment product is lower than the content of the total free amino acids derived from the yeast cell walls in the enzyme-treated product (2). When the content of total free amino acids derived from the yeast cell walls in the heat-treated product is approximately the same as the content of total free amino acids in the yeast cell walls, this means that most or all of the total free amino acids derived from the yeast cell walls produced in the enzyme treatment step have been consumed in the heat treatment step.

[0127] It is not preferable that the content of the total free amino acids derived from the yeast cell walls in the heat-treated product is entirely consumed by the Maillard reaction, and the content can be appropriately selected depending on the purpose. For example, when the purpose is to use the product as a seasoning or to impart a flavor, the heat treatment may be performed so as to leave the total free amino acids. The method of performing heat treatment so as to leave the total free amino acids is not particularly limited and can be appropriately selected depending on the purpose. For example, the method can be performed by appropriately adjusting various conditions in the heat treatment step, such as pH, heating temperature, and heating time.

[0128] By the heat treatment step, the reducing monosaccharides derived from the yeast cell walls in the enzyme-treated product (2) are consumed by the Maillard reaction together with the total free amino acids, and therefore the content of the reducing monosaccharides derived from the yeast cell walls in the heat treatment product is lower than the content of the reducing monosaccharides derived from the yeast cell walls in the enzyme-treated product (2). When the content of reducing monosaccharides derived from the yeast cell walls in the heat-treated product is approximately the same as the content of reducing monosaccharides in the yeast cell walls, this means that most or all of the reducing monosaccharides derived from the yeast cell walls produced in the enzyme treatment step have been consumed in the heat treatment step, resulting in the production of various flavors and coloration.

[0129] It is not preferable that the content of the yeast cell wall-derived reducing monosaccharides in the heat-treated product is entirely consumed by the Maillard reaction, and the content can be appropriately selected depending on the purpose. For example, when the purpose is to use the product as a culture medium or a nutrient source for microorganisms, the heat treatment may be performed so as to leave the reducing monosaccharides. The method of performing the heat treatment so as to leave the reducing monosaccharides is not particularly limited and can be appropriately selected depending on the purpose. For example, the method can be performed by appropriately adjusting various conditions in the heat treatment step, such as pH, heating temperature, and heating time.

[0130] The color of the enzyme-treated product (2) browns during the heat treatment step, and can therefore be used as an index for evaluating the degree of roasting of the heat-treated product. The method for evaluating the color of the heat-treated product is not particularly limited and can be appropriately selected from known methods capable of evaluating the degree of browning. For example, * a * b * Examples of methods include evaluating using the L-star, A-star, B-star color system, and evaluating the absorbance at 470 nm (OD470).

[0131] L * a * b * Specifically, the evaluation method using the color system is based on JIS Z-8722, and is performed using a color difference meter under the measurement conditions described in the Examples (Test Example 2). * Value, a * value, and b * The values ​​can be calculated respectively.

[0132] Said L * a * b * A color system is an index used to express the color of an object, and was standardized by the International Commission on Illumination (CIE) in 1976. * a * b * In the color system, lightness is L * It is expressed as a value, and the chromaticity (hue and saturation) is a * Value and b * It is expressed as the value L * The larger the value, the brighter the light. * Value and b * The values ​​indicate the color direction, and * indicates the red direction, -a * indicates the green direction, and b * indicates the yellow direction, -b * indicates the blue direction. In the present invention, L *The L value is a value for evaluating the degree of roasting of the heat-treated product by color (brightness). * A value of 0 is black, L * A value of 100 indicates white.

[0133] The heat-treated product may further contain other components, if necessary. The other components are not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include solvents, pH adjusters, antimicrobial agents such as salts, glycerin, propylene glycol, dextrin, etc. These may be used alone or in combination of two or more. The content of the other components in the heat-treated product is not particularly limited and can be appropriately selected depending on the purpose.

[0134] The form of the heat-treated product is not particularly limited and can be appropriately selected depending on the purpose. Examples of the form include a liquid obtained in the heat treatment step, a suspension in which the liquid heat-treated product is suspended in a solvent, a paste in which the liquid heat-treated product is squeezed and concentrated, a dried product in which the paste is dried and further concentrated, and a powder in which the dried product is pulverized.

[0135] The use of the heat-treated product is not particularly limited and can be appropriately selected depending on the purpose. However, since the heat-treated product has excellent solubility and dispersion stability, and has a good roasted flavor, oily feel, and good roasted color, it can be used for at least one of enhancing roasted flavor, imparting roasted flavor, enhancing roasted color, imparting roasted color, enhancing oily feel, and imparting an oily feel in foods and beverages, pet foods, palatability improvers for pet foods, and the like. It can also be used as an additive or raw material for flavorings and flavoring raw materials for at least one of enhancing roast flavor, imparting roast flavor, enhancing roast color, imparting roast color, enhancing oily feel, and imparting oily feel.

[0136] <Other processes> The other steps are not particularly limited and can be appropriately selected depending on the purpose. Examples of the other steps include a sterilization step, a neutralization step, an enzyme inactivation step, a cooling step, a centrifugation or filtration step, a concentration or drying step, a pulverization step, and an emulsification step.

[0137] -Sterilization process- The sterilization step is a step of sterilizing the yeast cell walls serving as a raw material prior to the enzyme treatment step. The method for sterilizing the yeast cell walls in the sterilization step is not particularly limited and can be appropriately selected from known methods. Examples of the method include a method of heating under pressurized conditions and an ultrahigh temperature (UHT) method. In the method of heating under pressurized conditions, the pressure, temperature and time are not particularly limited as long as they are capable of sterilizing the yeast cell walls, and can be appropriately selected depending on the purpose.

[0138] -Neutralization process- The neutralization step is a step of neutralizing the enzyme-treated product obtained in the enzyme treatment step or the heat-treated product obtained in the heat treatment step. Depending on the intended use of the enzyme-treated product and the heat-treated product, they may be neutralized in the neutralization step. The neutralization method is not particularly limited and can be appropriately selected from known methods, and examples thereof include a method of appropriately adding an alkali such as sodium hydroxide, potassium hydroxide, sodium citrate, sodium acetate, or sodium phosphate, or an acid such as hydrochloric acid, sulfuric acid, citric acid, or formic acid to the enzyme-treated product or the heat-treated product. The pH of the enzyme-treated product or the heat-treated product after the neutralization is preferably 4 to 8, and more preferably 5 to 7.

[0139] -Enzyme inactivation process- The enzyme inactivation step is a step of inactivating the enzyme in the enzyme-treated product obtained in the enzyme treatment step. As described in the heat treatment step, the enzymes used in the enzyme treatment step and remaining in the enzyme-treated product are inactivated by the heat treatment step. However, in the method for producing a composition containing a decomposition product derived from a yeast cell wall, the enzyme treatment step and the heat treatment step do not have to be performed consecutively. In such a case, the enzyme inactivation step may be performed after the enzyme treatment step to inactivate the enzymes in the enzyme-treated product. The method for inactivating the enzyme in the enzyme-treated product is not particularly limited and can be appropriately selected depending on the purpose. For example, the method includes a method of adjusting the pH of the enzyme-treated product to a pH that inactivates the enzyme. The timing of carrying out the enzyme inactivation step is not particularly limited as long as it is after the enzyme treatment step, and can be appropriately selected depending on the purpose. However, in order to obtain the desired enzyme-treated product, it is preferable to carry out the enzyme inactivation step immediately after the enzyme treatment step in order to prevent the enzyme reaction from proceeding too far.

[0140] -Cooling process- The cooling step is a step of cooling the heat-treated product obtained in the heat treatment step to room temperature (15° C. to 25° C.) or a temperature lower than room temperature. The cooling method is not particularly limited and can be appropriately selected from publicly available methods, examples of which include leaving to cool and water cooling.

[0141] -Centrifugation or filtration process- The centrifugation or filtration step is a step of removing impurities by centrifugation or filtration of the enzyme-treated product obtained in the enzyme treatment step or the heat treatment step. The enzyme-treated products and heat-treated products have significantly superior solubility and dispersion stability compared to conventional products, but when clarity is required for the use of the enzyme-treated products and heat-treated products (e.g., food and beverages such as beer, beer-flavored beverages, non-alcoholic beverages, RTDs (Ready to drink: e.g., low-alcohol beverages), spirits, whiskey, etc.), impurities can be removed by the centrifugation or filtration process to produce an enzyme-treated product or heat-treated product with higher clarity.

[0142] - Concentration or drying process - The concentrating or drying step is a step of concentrating or drying the enzyme-treated product obtained in the enzyme treatment step or the heat-treated product obtained in the heat treatment step. The method of concentration or drying is not particularly limited and can be appropriately selected from among publicly available methods, examples of which include spray drying, air drying, drying using a dry drum, freeze drying, and vacuum drying. The concentration rate of the enzyme-treated product or the heat-treated product is not particularly limited and can be appropriately selected depending on the purpose. However, since the enzyme-treated product or the heat-treated product has an improved solubilization rate compared to the yeast cell wall, even if the enzyme-treated product or the heat-treated product is concentrated to a high concentration of about 40% to 50% by mass, it can be made into a liquid or paste with good fluidity, which is advantageous in terms of good working efficiency and production efficiency.

[0143] -Crushing process- The pulverization step is a step of pulverizing the enzyme-treated product obtained in the enzyme treatment step or the heat-treated product obtained in the heat treatment step into a powder form. The pulverization step is preferably performed on the concentrated or dried product of the enzyme-treated product obtained in the concentration or drying step, or the concentrated or dried product of the heat-treated product. The pulverization method is not particularly limited and can be appropriately selected from publicly available methods, such as chopping, cutting, milling, etc. These may be used alone or in combination of two or more. The means used for the grinding is not particularly limited and can be appropriately selected from known grinders, such as a food processor.

[0144] -Emulsification process- The emulsification step is a step of emulsifying the enzyme-treated product obtained in the enzyme treatment step or the heat-treated product obtained in the heat treatment step. The raw material used for emulsifying the enzyme-treated product or the heat-treated product is not particularly limited and can be appropriately selected from common oil and fat raw materials, examples of which include vegetable oils and fats such as sunflower oil, soybean oil, rapeseed oil, etc.; animal oils and fats such as lard, lard, beef tallow, chicken oil, etc. The amount of the fat or oil raw material to be added to the enzyme-treated product or the heat-treated product is not particularly limited and can be appropriately selected depending on the purpose. The method for emulsifying the enzyme-treated product or the heat-treated product is not particularly limited and can be appropriately selected from among known emulsification methods, such as a method of strong stirring using a general mixer, or a method using a homogenizer or a high-pressure emulsifier.

[0145] (Composition for imparting beer-like aroma) The composition for imparting a beer-like aroma of the present invention contains at least the yeast cell wall decomposition product-containing composition of the present invention (enzyme-treated product), and further contains other components as necessary.

[0146] <Composition containing yeast cell wall-derived decomposition products> The yeast cell wall decomposition product-containing composition is the yeast cell wall decomposition product-containing composition (enzyme-treated product) of the present invention, and is preferably a yeast cell wall decomposition product-containing composition of brewer's yeast. The present inventors have unexpectedly found that the composition containing a decomposition product derived from the yeast cell wall of brewer's yeast has a very strong beer-like aroma, despite having little off-flavor. This beer-like aroma is believed to be due to at least one compound selected from ethyl caproate, ethyl caprylate, ethyl caprate, phenylethyl alcohol, and capric acid in the composition containing a decomposition product derived from the yeast cell wall.

[0147] In the present invention, "beer-like aroma" refers to an aroma similar to the aroma (also referred to as "brewed aroma") derived from an alcoholic beverage fermented with brewer's yeast using malt, hops, and water as the main ingredients, with other materials such as rice, corn, starch, etc., as necessary, as secondary ingredients within a certain range (preferably less than half the mass of the malt). Although capric acid is not usually a compound directly related to brewed aroma, it is known to be an important factor in imparting thickness and fullness to beers, beer-flavored beverages, non-alcoholic beverages, RTDs (e.g., low-alcohol beverages), spirits, whiskey, etc. Therefore, capric acid is a very important and essential substance in the composition for imparting a beer-like aroma.

[0148] In the present invention, the term "off-flavor" refers to an odor that is perceived as an "unnatural odor" or a negative indicator when it is judged to deviate from a "normal odor" due to a deterioration odor, oxidation odor, or the like.

[0149] The method for producing the composition containing a decomposition product derived from a yeast cell wall is not particularly limited and may be appropriately selected depending on the purpose, but it is preferable that the composition containing a decomposition product derived from a cell wall is produced by the same method as when brewer's yeast is selectively used as the type of yeast that is the raw material for the yeast cell walls. In this case, the composition containing a decomposition product derived from a yeast cell wall of brewer's yeast has properties equivalent to those of the enzyme-treated product (the enzyme-treated product (1) or the enzyme-treated product (2)), and the preferred aspects are also the same.

[0150] The beer yeast is not particularly limited and may be appropriately selected depending on the purpose, and surplus yeast generated in beer brewing or a by-product thereof may be used. The surplus yeast generated in beer brewing or a by-product thereof has a unique aroma as it is, and therefore its applications have been limited. Furthermore, the yeast cell walls generated from the beer yeast obtained by the autolysis method have a putrid odor and an oxidized odor of hops, and therefore their applications have been further limited in the past. On the other hand, the composition for imparting a beer-like aroma of the present invention is advantageous in that it contains a composition containing a decomposition product derived from the yeast cell wall of beer yeast, and thus has little off-flavor and a good beer-like aroma.

[0151] The content of the yeast cell wall decomposition product-containing composition (enzyme-treated product) in the composition for imparting a beer-like aroma is not particularly limited and can be appropriately selected depending on the purpose. The composition for imparting a beer-like aroma may be the yeast cell wall decomposition product-containing composition (enzyme-treated product) itself.

[0152] <Other ingredients> The other components in the composition for imparting a beer-like aroma are not particularly limited and may be appropriately selected depending on the purpose, and examples thereof include solvents, pH adjusters, antibacterial agents such as salts, glycerin, propylene glycol, etc. These may be used alone or in combination of two or more. The composition for imparting a beer-like aroma may also contain enzymes such as exoglucanase, protease, exopeptidase, etc., derived from the composition containing a decomposition product derived from a yeast cell wall. The content of the other components in the composition for imparting a beer-like aroma is not particularly limited and can be appropriately selected depending on the purpose.

[0153] The use of the composition for imparting a beer-like aroma is not particularly limited and can be appropriately selected depending on the purpose, but since the composition has excellent solubility and dispersion stability, is less prone to off-flavors, and has a good beer-like aroma, it can be used for at least one of enhancing a beer-like aroma and imparting a beer-like aroma in foods and beverages, pet foods, palatability improvers for pet foods, and the like. The composition for imparting a beer-like aroma can also be used as an additive or a raw material for flavorings, flavoring raw materials, food ingredients, extract raw materials, etc., for at least one of enhancing a beer-like aroma and imparting a beer-like aroma. For example, the composition for imparting a beer-like aroma can be added when brewing, preparing, or mixing beverages such as beers, beer-flavored beverages, non-alcoholic beverages, RTDs, spirits, and whiskey. Furthermore, it is known that such a beer-like aroma and yeast odor also have the effect of attracting insects and mites, and therefore the composition for imparting a beer-like aroma can also be used as an insecticide or a mite repellent.

[0154] (Composition for imparting roasted flavor and composition for imparting roasted color) The composition for imparting roast flavor of the present invention contains at least the yeast cell wall decomposition product-containing composition (heat-treated product) of the present invention, and further contains other components as necessary. The composition for imparting roasted color of the present invention contains at least the yeast cell wall decomposition product-containing composition (heat-treated product) of the present invention, and further contains other components as necessary.

[0155] <Composition containing yeast cell wall-derived decomposition products> The yeast cell wall-derived decomposition product-containing composition in the composition for imparting a roasted flavor or the composition for imparting a roasted color is the yeast cell wall-derived decomposition product-containing composition (heat-treated product) of the present invention, and therefore preferred aspects, etc. are as described in the section "-Yeast cell wall-derived decomposition product-containing composition (heat-treated product)-" above. Therefore, the method for producing the yeast cell wall-derived decomposition product-containing composition (heat-treated product) is not particularly limited and can be selected appropriately depending on the purpose, but it is preferable that the composition be produced in the same manner as the method for producing the cell wall-derived decomposition product-containing composition.

[0156] The content of the yeast cell wall decomposition product-containing composition (heat-treated product) in the roasted flavor-imparting composition or the roasted color-imparting composition is not particularly limited and can be appropriately selected depending on the purpose. The roasted flavor-imparting composition or the roasted color-imparting composition may be the yeast cell wall decomposition product-containing composition (heat-treated product) itself.

[0157] <Other ingredients> The other components in the composition for imparting roasted flavor or the composition for imparting roasted color are not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include solvents, pH adjusters, antimicrobial agents such as salts, glycerin, propylene glycol, etc. These may be used alone or in combination of two or more. The content of the other components in the composition for imparting roasted flavor or the composition for imparting roasted color is not particularly limited and can be appropriately selected depending on the purpose.

[0158] The use of the composition for imparting roasted flavor or the composition for imparting roasted color is not particularly limited and can be appropriately selected depending on the purpose. However, since the composition has excellent solubility and dispersion stability and has at least one of a good roasted flavor, oily feel, and roasted color, the composition can be used for at least one of enhancing roasted flavor, imparting roasted flavor, enhancing roasted color, imparting roasted color, enhancing oily feel, and imparting an oily feel in foods and beverages, pet foods, palatability improvers for pet foods, and the like. In addition, the composition for imparting roasted flavor or the composition for imparting roasted color can also be used as an additive or a raw material thereof, such as a flavoring or a flavoring raw material, for at least any one of enhancing roasted flavor, imparting roasted flavor, enhancing roasted color, imparting roasted color, enhancing an oily feel, and imparting an oily feel.

[0159] (food and drink) The food and beverage of the present invention contains at least one of the yeast cell wall-derived decomposition product-containing composition of the present invention (enzyme-treated product) and the yeast cell wall-derived decomposition product-containing composition of the present invention (heat-treated product), and further contains other ingredients as necessary.

[0160] The food and beverages mentioned above refer to those which are unlikely to be harmful to human health and which are taken orally or by administration through the digestive tract in normal social life, and are not limited to administrative categories such as food and beverages, medicines, and quasi-drugs, but broadly include, for example, general foods, health foods, health functional foods, beauty foods, quasi-drugs, medicines, and the like that are taken orally.

[0161] The food and drink are not particularly limited and can be appropriately selected depending on the purpose. For example, beverages such as beer, beer-flavored beverages, non-alcoholic beverages, RTD, spirits, whiskey, soft drinks, carbonated beverages, nutritional beverages, fruit beverages, and lactic acid beverages (including concentrates and powders for preparing these beverages); frozen desserts such as ice cream, ice sorbet, and shaved ice; noodles such as soba, udon, harusame, gyoza wrappers, shumai wrappers, Chinese noodles, and instant noodles; confectioneries or confectionery ingredients such as candy, candy, gum, chocolate, tablet confectioneries, snacks, biscuits, jellies, jams, creams, peanut creams, baked goods, and bread; crabs, salmon, clams, tuna, sardines, shrimp, bonito, mackerel, whales, oysters, pacific saury, squid, ark shells, scallops, abalone, Seafood products such as sea urchin, salmon roe, and tokobushi sea bream; processed seafood and livestock foods such as kamaboko, ham, and sausage; dairy products such as processed milk and fermented milk; oils and fats and oil-based processed foods such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, and dressings; condiments such as sugar, salt, vinegar, soy sauce, miso, sauce, sauce, consomme base, and bouillon; retort pouch foods such as curry, stew, oyakodon, porridge, rice porridge, Chinese rice bowl, katsudon, tempura bowl, eel bowl, hayashi rice, oden, mapo dolphin, beef bowl, meat sauce, egg soup, omelet rice, gyoza, shumai, hamburger steak, and meatballs; side dishes such as salads and pickles; health, beauty, and nutritional supplements in various forms; medicines and quasi-drugs such as tablets, granules, capsules, drinks, and lozenges. The food and drink are not limited to the above examples.

[0162] The content of at least one of the yeast cell wall-derived decomposition product-containing composition (heat-treated product) and the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) in the food or beverage is not particularly limited and can be selected appropriately depending on the purpose.

[0163] The other ingredients include auxiliary raw materials and additives that are usually used in producing foods and beverages. The auxiliary raw materials and additives are not particularly limited and can be appropriately selected depending on the purpose. Examples thereof include glucose, fructose, xylose, ribose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn syrup, lactose, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, gum arabic, carrageenan, casein, gelatin, pectin, agar, B vitamins, nicotinamide, calcium pantothenate, amino acids, glutathione, calcium salts, colorants, flavorings, and preservatives. The content of the other components in the food or drink is not particularly limited and can be appropriately selected depending on the purpose.

[0164] The method for producing the food or beverage is not particularly limited, so long as it contains at least one of the yeast cell wall-derived decomposition product-containing composition (heat-treated product) and the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product), and any known method for producing a food or beverage can be appropriately selected.

[0165] Since the food and beverage of the present invention contains at least one of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) and the yeast cell wall-derived decomposition product-containing composition (heat-treated product), the roast flavor, beer-like aroma, or roast color can be utilized to create a food and beverage that has, in addition to the flavor or roast color of the original food and beverage itself, further imparts or enhances roast flavor, beer-like aroma, or roast color. Furthermore, at least one of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) and the yeast cell wall-derived decomposition product-containing composition (heat-treated product) is derived from the yeast cell wall and can impart or enhance roast flavor, beer-like aroma, or roast color without incorporating other additives, which is advantageous in that the product can be labeled as clean label and natural in the EU.

[0166] (Pet food palatability enhancer) The pet food palatability improver of the present invention contains at least one of the yeast cell wall derived decomposition product-containing composition of the present invention (enzyme-treated product) and the yeast cell wall derived decomposition product-containing composition of the present invention (heat-treated product), and further contains other ingredients as necessary.

[0167] In the present invention, the term "pet food palatability enhancer" refers to a pet food ingredient that has the effect of improving palatability (e.g., increasing appetite and amount eaten by pets) when added in small amounts to pet food. Generally, yeast materials and fish meal using dry yeast, Maillard substances, amino acids, sugars, etc. as raw materials are added to pet food in an amount of about 1% to 2% by mass as palatability improvers for pet food. Also, as palatability improvers for pet food, those using yeast, yeast extract, yeast cell walls, etc. are known. However, conventional palatability improvers for pet food are yeast materials such as yeast, yeast extract, and yeast cell walls alone, or the yeast materials are added with amino acids (lysine, cysteine, methionine, etc.), sugars (reducing sugars, such as xylose), etc. to cause a Maillard reaction, and when these substances are added to pet food, they are displayed as additives. On the other hand, the pet food palatability improver of the present invention contains at least one of the yeast cell wall decomposition product-containing composition of the present invention (enzyme-treated product) and the yeast cell wall decomposition product-containing composition of the present invention (heat-treated product), and therefore the pet food palatability improver and pet food containing the same can be supplied without additives, and are advantageous in that they can be labeled as clean labels and natural products. Such pet food palatability improvers have not existed in the past.

[0168] <Composition containing yeast cell wall-derived decomposition products> The yeast cell wall-derived decomposition product-containing composition is at least one of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) of the present invention and the yeast cell wall-derived decomposition product-containing composition (heat-treated product) of the present invention. Therefore, preferred aspects are as described in the above sections "-Yeast cell wall-derived decomposition product-containing composition (enzyme-treated product)-" and "-Yeast cell wall-derived decomposition product-containing composition (heat-treated product)-". Among these, the pet food palatability improver preferably contains the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) containing at least one compound selected from ethyl caproate, ethyl caprylate, ethyl caprate, phenylethyl alcohol, and capric acid, or the yeast cell wall-derived decomposition product-containing composition (heat-treated product) containing at least one compound selected from pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, and furaneol, and more preferably contains the yeast cell wall-derived decomposition product-containing composition (heat-treated product) containing at least one compound selected from pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, and furaneol. The pet food palatability improver contains at least one of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) and the yeast cell wall-derived decomposition product-containing composition (heat-treated product) which contain these compounds (aroma components), and is therefore preferable in that it can stimulate the pet's sense of smell, increasing attraction and food intake, i.e., improving palatability.

[0169] The method for producing the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) and the yeast cell wall-derived decomposition product-containing composition (heat-treated product) is not particularly limited and can be appropriately selected depending on the purpose, but it is preferable that they are produced by a method similar to the method for producing the cell wall-derived decomposition product-containing composition.

[0170] The content of at least one of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) and the yeast cell wall-derived decomposition product-containing composition (heat-treated product) in the pet food palatability improver is not particularly limited and can be appropriately selected depending on the purpose. The pet food palatability improver may be at least one of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) and the yeast cell wall-derived decomposition product-containing composition (heat-treated product).

[0171] <Other ingredients> Examples of the other components include raw materials, auxiliary raw materials, or additives that are usually used when producing a palatability improver for pet food. The content of the other components in the pet food palatability improver is not particularly limited and can be appropriately selected depending on the purpose.

[0172] The method for producing the pet food palatability improver is not particularly limited, so long as it involves blending at least one of the yeast cell wall derived decomposition product-containing composition (enzyme-treated product) and the yeast cell wall derived decomposition product-containing composition (heat-treated product), and any known method for producing a pet food palatability improver can be appropriately selected.

[0173] The form of the pet food palatability enhancer is not particularly limited and can be appropriately selected depending on the purpose. Examples include a form in which the agent is mixed during the production of the pet food (e.g., kneaded into pet food pellets) and a form in which the agent is sprinkled on or coated onto the finished pet food.

[0174] The amount of the pet food palatability improver added to the pet food is not particularly limited and can be appropriately selected depending on the purpose, but the upper limit is preferably less than 1 mass % relative to the total amount of the pet food, more preferably 0.5 mass % or less, and particularly preferably 0.3 mass % or less. The lower limit of the amount of the pet food palatability improver added to the pet food is preferably 0.1 mass % or more, and more preferably 0.2 mass % or more. The upper and lower limits of the amount of the pet food palatability improver added to the pet food can be appropriately combined, but is preferably 0.1% by mass or more and less than 1% by mass, more preferably 0.1% by mass or more and 0.5% by mass or less, and particularly preferably 0.2% by mass or more and 0.3% by mass or less. When the appropriateness of the mixing process is about 1% by mass to 2% by mass, it may be diluted with other palatability agents, dispersants, excipients, etc. to reach the above-mentioned concentration.

[0175] The pets to be treated with the pet food palatability improver are not particularly limited and can be appropriately selected depending on the purpose. Examples of the pets include non-human animals such as monkeys, pigs, cows, sheep, goats, dogs, cats, mice, rats, hamsters, birds, and fish.

[0176] The method for confirming the palatability of the pet is not particularly limited and can be appropriately selected from known methods. For example, a typical method is to simultaneously give a pet food containing the pet food palatability improver added thereto and a control pet food (e.g., a pet food without the pet food palatability improver added thereto, or a commercially available pet food containing a pet food palatability improver added thereto), and judge the pet food that is put in the mouth first (hereinafter sometimes referred to as "First Choice (FC)" or "First Bite") and the pet food that is eaten in the greatest amount as the pet food with the highest palatability, by using a two-point evaluation method to judge the pet food with the highest palatability.

[0177] The pet food palatability improver contains at least one of the yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) and the yeast cell wall-derived decomposition product-containing composition (heat-treated product), and is therefore advantageous in that it can utilize the flavor, i.e., at least one of a beer-like aroma, roasted flavor (e.g., meat flavor), oily feel, and roasted color, to impart or enhance at least one of a beer-like aroma, roasted flavor, oily feel, and roasted color in addition to the flavor or color of the original pet food itself. EXAMPLES

[0178] The present invention will be specifically described below with reference to Preparation Examples and Test Examples, but the present invention is not limited to these Preparation Examples and Test Examples.

[0179] (Preparation Example 1-1: Autolyzed yeast cell wall slurry) Saccharomyces ( Saccharomyces A slurry of yeast cell walls (autolytic yeast cell walls) derived from brewer's yeast belonging to the genus was prepared so that the concentration of the slurry was 10% by mass. Specifically, 100 g of yeast cell walls (autolytic yeast cell walls) (product name: yeast cell walls, manufactured by Asahi Group Foods Co., Ltd.) was suspended in 900 g of water to prepare an "autolytic yeast cell wall slurry." The "yeast cell wall" (manufactured by Asahi Group Foods Co., Ltd.) used as the yeast cell wall (autolytic yeast cell wall) was in a spray-dried powder form.

[0180] (Preparation Example 1-2: Autoclaved product of autolyzed yeast cell wall (1)) The autolyzed yeast cell wall slurry (slurry concentration: 10% by mass) prepared in Preparation Example 1-1 was heat-treated in an autoclave at 120°C for 15 minutes to obtain "autoclaved autolyzed yeast cell wall product (1)".

[0181] (Preparation Example 1-3: Autoclaved product of autolyzed yeast cell wall (2)) The autolyzed yeast cell wall slurry (slurry concentration: 10% by mass) prepared in Preparation Example 1-1 was heat-treated in an autoclave at 120°C for 30 minutes to obtain "autoclaved autolyzed yeast cell wall product (2)".

[0182] (Preparation Example 2-1: Hot water extract type yeast cell wall slurry) Saccharomyces ( SaccharomycesA slurry of yeast cell walls (hot water-extracted yeast cell walls) derived from baker's yeast belonging to the genus Bacillus subtilis was prepared so that the concentration of the slurry was 16% by mass. Specifically, 160 g of yeast cell walls (hot water-extracted yeast cell walls) (product name: HG-YCW, manufactured by Asahi Group Foods Co., Ltd.) was suspended in 840 g of water to prepare a "hot water-extracted yeast cell wall slurry." The yeast cell wall (hot water-extractable yeast cell wall) used was "HG-YCW" (manufactured by Asahi Group Foods Co., Ltd.) in a spray-dried powder form.

[0183] (Preparation Example 2-2: Autoclaved product of hot water-extracted yeast cell wall (1)) The hot water-extracted yeast cell wall slurry of Preparation Example 2-1 (slurry concentration: 16% by mass) was heat-treated in an autoclave at 120° C. for 15 minutes to obtain “autoclaved hot water-extracted yeast cell wall product (1)”.

[0184] (Preparation Example 2-3: Autoclaved product of hot water-extracted yeast cell wall (2)) The hot water-extracted yeast cell wall slurry of Preparation Example 2-1 (slurry concentration: 16% by mass) was heat-treated in an autoclave at 120° C. for 30 minutes to obtain “autoclaved hot water-extracted yeast cell wall product (2)”.

[0185] (Preparation Example 3-1: Composition containing autolyzed yeast cell wall-derived decomposition product (1E)) 1 kg of the autoclaved product (1) of the autolyzed yeast cell wall obtained in Preparation Example 1-2 was placed in a 2 L jar and adjusted to pH 5.7 with sodium hydroxide. Talaromyces glucanase derived from the genus FILTRASE (registered trademark) BRX, manufactured by DSM Japan Co., Ltd. Bacillus Protease derived from the genus Alcalase (registered trademark) 2.4 L FG, manufactured by Novozymes Japan Co., Ltd.), and AspergillusThree kinds of enzymes, 1) and 2) an exopeptidase derived from the genus Pseudomonas aeruginosa (Flavourzyme (registered trademark) 1000L, manufactured by Novozymes Japan Co., Ltd.), were simultaneously added in an amount of 0.5% by mass based on the solid mass of the autoclaved autolyzed yeast cell wall product (1), and the enzyme treatment was carried out for 24 hours while stirring at 50°C and 200 rpm to obtain "a composition containing a decomposition product derived from an autolyzed yeast cell wall (1E)". The pH of the composition containing a decomposition product derived from an autolyzed yeast cell wall (1E) after the 24-hour enzyme treatment was 5.5. The pH was measured using a pH meter (model: F-52 / glass electrode type, manufactured by Horiba, Ltd.) In the following Preparation Examples, the pH was measured in the same manner.

[0186] (Preparation Example 3-2: Composition containing autolyzed yeast cell wall-derived decomposition product (2E)) In Preparation Example 3-1, when performing the enzyme treatment, Aspergillus No exopeptidase derived from the genus is used. Talaromyces Glucanase derived from the genus FILTRASE (registered trademark) BRX, manufactured by DSM Japan Co., Ltd., and Bacillus A composition containing a decomposition product derived from an autolyzed yeast cell wall (2E) was obtained in the same manner as in Preparation Example 3-1, except that only two kinds of enzymes, a protease derived from the genus Alcalase (Alcalase (registered trademark) 2.4 L FG, manufactured by Novozymes Japan Co., Ltd.), were added simultaneously in an amount of 0.5% by mass relative to the solid mass of the autoclaved product of the autolyzed yeast cell wall (1). The pH of the composition containing a decomposition product derived from an autolyzed yeast cell wall (2E) after 24 hours of enzyme treatment was 5.5.

[0187] (Preparation Example 3-3: Composition containing autolyzed yeast cell wall-derived decomposition product (3E)) In Preparation Example 3-3, protease, glucanase, and exopeptidase were separately treated with the enzyme in two stages by the following method.

[0188] In the first step, 1 kg of the autoclaved product (1) of the autolyzed yeast cell wall obtained in Preparation Example 1-2 was placed in a 2 L jar and adjusted to pH 8.0 with sodium hydroxide. Bacillus A protease derived from the genus Alcalase (registered trademark) 2.4 L FG, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.5% by mass based on the solid mass of the autoclaved product of autolyzed yeast cell walls (1), and the autoclaved product of autolyzed yeast cell walls (1) was subjected to enzyme treatment for 6 hours while stirring at 65°C and 200 rpm. The pH of the autoclaved product of autolyzed yeast cell walls (1) after the enzyme treatment with the protease was 7.3.

[0189] Next, in the second step, the autoclave-treated product (1) of autolyzed yeast cell walls treated with protease was adjusted to pH 5.5 using hydrochloric acid. Talaromyces glucanase derived from the genus FILTRASE (registered trademark) BRX, manufactured by DSM Japan Co., Ltd. Aspergillus The autoclave-treated product of autolyzed yeast cell walls (1) was treated with an enzyme at 50°C and 200 rpm for 18 hours to obtain a composition containing a degradation product derived from an autolyzed yeast cell wall (3E). The pH of the composition containing a degradation product derived from an autolyzed yeast cell wall (3E) after the enzyme treatment with glucanase and exopeptidase was 5.5.

[0190] (Preparation Example 3-4: Composition containing autolyzed yeast cell wall-derived decomposition product (4E)) 1 kg of the autoclaved product (1) of the autolyzed yeast cell wall obtained in Preparation Example 1-2 was placed in a 2 L jar and adjusted to pH 5.5 with sodium hydroxide. TalaromycesA glucanase derived from the yeast genus (FILTRASE (registered trademark) BRX, manufactured by DSM Japan Co., Ltd.) was added at the same time in an amount of 0.5% by mass based on the solid mass of the autoclave-treated product of autolytic yeast cell walls (1), and the enzyme treatment was carried out for 24 hours while stirring at 50°C and 200 rpm to obtain "a composition containing a decomposition product derived from an autolytic yeast cell wall (4E)". The pH of the composition containing a decomposition product derived from an autolytic yeast cell wall (4E) after the 24-hour enzyme treatment was 5.5.

[0191] (Preparation Example 4-1: Composition containing hot water extractable yeast cell wall-derived decomposition product (1E)) 1 kg of the autoclaved product (1) of the hot water-extracted yeast cell wall obtained in Preparation Example 2-2 was placed in a 2 L jar, and the pH was adjusted to 5.7 using sodium hydroxide. Talaromyces glucanase derived from the genus FILTRASE (registered trademark) BRX, manufactured by DSM Japan Co., Ltd. Bacillus Protease derived from the genus Alcalase (registered trademark) 2.4 L FG, manufactured by Novozymes Japan Co., Ltd.), and Aspergillus Three kinds of enzymes, 1) and 2) an exopeptidase derived from the genus Pseudomonas aeruginosa (Flavourzyme (registered trademark) 1000L, manufactured by Novozymes Japan Co., Ltd.), were added simultaneously in an amount of 0.5% by mass based on the solid mass of the autoclaved hot water-extracted yeast cell wall product (1), and the enzyme treatment was carried out for 24 hours while stirring at 50°C and 200 rpm to obtain "a composition containing a hot water-extracted yeast cell wall-derived decomposition product (1E)". The pH of the composition containing a hot water-extracted yeast cell wall-derived decomposition product (1E) after the 24-hour enzyme treatment was 5.5.

[0192] (Preparation Example 4-2: Hot water extractable yeast cell wall-derived decomposition product-containing composition (2E)) In Preparation Example 4-1, when performing the enzyme treatment, Aspergillus No exopeptidase derived from the genus Flavourzyme (registered trademark) 1000L, manufactured by Novozymes Japan Co., Ltd. was used. Talaromyces Glucanase derived from the genus FILTRASE (registered trademark) BRX, manufactured by DSM Japan Co., Ltd. BacillusA "hot water-extracted yeast cell wall-derived decomposition product-containing composition (2E)" was obtained in the same manner as in Preparation Example 4-1, except that only two types of enzymes, a protease derived from the genus Alcalase (Alcalase (registered trademark) 2.4 L FG, manufactured by Novozymes Japan Co., Ltd.), were added simultaneously in an amount of 0.5 mass% based on the solid mass of the autoclaved hot water-extracted yeast cell wall product (1). The pH of the hot water-extracted yeast cell wall-derived decomposition product-containing composition (2E) after 24 hours of enzyme treatment was 5.5.

[0193] (Preparation Example 4-3: Composition containing hot water extractable yeast cell wall-derived decomposition product (3E)) In Preparation Example 4-3, protease, glucanase, and exopeptidase were separately treated with the enzyme in two stages by the following method.

[0194] In the first step, 1 kg of the autoclaved product (1) of the hot water-extracted yeast cell wall obtained in Preparation Example 2-2 was placed in a 2 L jar and adjusted to pH 8.0 with sodium hydroxide. Bacillus A protease derived from the genus Alcalase (registered trademark) 2.4 L FG, manufactured by Novozymes Japan Co., Ltd.) was added in an amount of 0.5% by mass based on the solid mass of the autoclaved hot water-extracted yeast cell wall product (1), and the enzyme treatment was carried out for 6 hours while stirring at 65°C and 200 rpm. The pH of the autoclaved hot water-extracted yeast cell wall product (1) after the enzyme treatment with the protease was 7.0.

[0195] Next, in the second step, the autoclaved product (1) of hot water-extracted yeast cell walls treated with protease was adjusted to pH 5.5 using hydrochloric acid. Talaromyces glucanase derived from the genus FILTRASE (registered trademark) BRX, manufactured by DSM Japan Co., Ltd. Aspergillusand an exopeptidase derived from the yeast cell wall of the hot water extract type (1) derived from the yeast cell wall decomposition product (3E) were added in an amount of 0.5% by mass based on the solid content mass of the autoclaved product of the hot water extract type yeast cell wall (1), and the enzyme treatment was carried out for 18 hours while stirring at 50°C and 200 rpm to obtain a "composition containing a decomposition product derived from the hot water extract type yeast cell wall (3E)". The pH of the composition containing a decomposition product derived from the hot water extract type yeast cell wall (3E) after the enzyme treatment with glucanase and exopeptidase was 5.5.

[0196] (Preparation Example 4-4: Composition containing hot water extractable yeast cell wall-derived decomposition product (4E)) 1 kg of the autoclaved product (1) of the hot water-extracted yeast cell wall obtained in Preparation Example 2-1 was placed in a 2 L jar and adjusted to pH 5.5 with sodium hydroxide. Talaromyces A glucanase derived from the genus FILTRASE (registered trademark) BRX, manufactured by DSM Japan Co., Ltd., was added at the same time in an amount of 0.5% by mass based on the solid mass of the autoclaved hot water-extracted yeast cell wall (1), and the enzyme treatment was carried out for 24 hours while stirring at 50°C and 200 rpm to obtain a "hot water-extracted yeast cell wall-derived decomposition-containing composition (4E)". The pH of the hot water-extracted yeast cell wall-derived decomposition-containing composition (4E) after the 24-hour enzyme treatment was 5.5.

[0197] The conditions for Preparation Examples 3-1 to 4-4 are shown in Table 1 below.

[0198] [Table 1]

[0199] (Preparation Example 5-1: Composition containing autolyzed yeast cell wall-derived decomposition product (1M)) The autolytic yeast cell wall decomposition product-containing composition (1E) obtained in Preparation Example 3-1 was adjusted to pH 8.0 using sodium hydroxide. Then, the composition was heat-treated at 120°C for 30 minutes using an autoclave (LSX-300, manufactured by Tommy Seiko Co., Ltd.). The pH of the heat-treated product was 6.4. The heat-treated product was adjusted to pH 6.0 using hydrochloric acid to obtain "autolytic yeast cell wall decomposition product-containing composition (1M)".

[0200] (Preparation Example 5-2: Composition containing autolyzed yeast cell wall-derived decomposition product (2M)) The autolytic yeast cell wall decomposition product-containing composition (1E) obtained in Preparation Example 3-1 was adjusted to pH 8.0 using sodium hydroxide. Then, the composition was heat-treated at 90°C for 3 hours using an autoclave (LSX-300, manufactured by Tommy Seiko Co., Ltd.). The pH of the heat-treated product was 6.5. The heat-treated product was adjusted to pH 6.0 using hydrochloric acid to obtain "autolytic yeast cell wall decomposition product-containing composition (2M)".

[0201] (Preparation Example 5-3: Composition containing autolyzed yeast cell wall-derived decomposition product (3M)) The autolytic yeast cell wall decomposition product-containing composition (1E) obtained in Preparation Example 3-1 was adjusted to pH 10.0 using sodium hydroxide. Then, the composition was heat-treated at 120°C for 30 minutes using an autoclave (LSX-300, manufactured by Tommy Seiko Co., Ltd.). The pH of the heat-treated product was 7.3. The heat-treated product was adjusted to pH 6.0 using hydrochloric acid to obtain "autolytic yeast cell wall decomposition product-containing composition (3M)".

[0202] (Preparation Example 5-4: Composition containing autolyzed yeast cell wall-derived decomposition product (4M)) The autolytic yeast cell wall decomposition product-containing composition (1E) obtained in Preparation Example 3-1 was adjusted to pH 10.0 using sodium hydroxide. Then, the composition was heat-treated at 90°C for 3 hours using an autoclave (LSX-300, manufactured by Tommy Seiko Co., Ltd.). The pH of the heat-treated product was 7.6. The heat-treated product was adjusted to pH 6.0 using hydrochloric acid to obtain "autolytic yeast cell wall decomposition product-containing composition (4M)".

[0203] (Preparation Example 6-1: Composition containing hot water extractable yeast cell wall-derived decomposition product (1M)) The hot water extract type yeast cell wall decomposition product-containing composition (1E) obtained in Preparation Example 4-1 was adjusted to pH 8.0 using sodium hydroxide. Then, the composition was heat-treated at 120°C for 30 minutes using an autoclave (LSX-300, manufactured by Tommy Seiko Co., Ltd.). The pH of the heat-treated product was 6.7. The heat-treated product was adjusted to pH 6.0 using hydrochloric acid to obtain "hot water extract type yeast cell wall decomposition product-containing composition (1M)".

[0204] (Preparation Example 6-2: Hot water extractable yeast cell wall-derived decomposition product-containing composition (2M)) The hot water extract type yeast cell wall decomposition product-containing composition (1E) obtained in Preparation Example 4-1 was adjusted to pH 8.0 using sodium hydroxide. Then, the composition was heat-treated at 90°C for 3 hours using an autoclave (LSX-300, manufactured by Tommy Seiko Co., Ltd.). The pH of the heat-treated product was 6.8. The heat-treated product was adjusted to pH 6.0 using hydrochloric acid to obtain "hot water extract type yeast cell wall decomposition product-containing composition (2M)".

[0205] (Preparation Example 6-3: Hot water extractable yeast cell wall-derived decomposition product-containing composition (3M)) The hot water extract type yeast cell wall decomposition product-containing composition (1E) obtained in Preparation Example 4-1 was adjusted to pH 10.0 using sodium hydroxide. Then, the composition was heat-treated at 120°C for 30 minutes using an autoclave (LSX-300, manufactured by Tommy Seiko Co., Ltd.). The pH of the heat-treated product was 7.9. The heat-treated product was adjusted to pH 6.0 using hydrochloric acid to obtain "hot water extract type yeast cell wall decomposition product-containing composition (3M)".

[0206] (Preparation Example 6-4: Composition containing hot water extractable yeast cell wall-derived decomposition product (4M)) The hot water extract type yeast cell wall decomposition product-containing composition (1E) obtained in Preparation Example 4-1 was adjusted to pH 10.0 using sodium hydroxide. Then, the composition was heat-treated at 90°C for 3 hours using an autoclave (LSX-300, manufactured by Tommy Seiko Co., Ltd.). The pH of the heat-treated product was 8.0. The heat-treated product was adjusted to pH 6.0 using hydrochloric acid to obtain "hot water extract type yeast cell wall decomposition product-containing composition (4M)".

[0207] The conditions for Preparation Examples 5-1 to 6-4 are shown in Table 2 below.

[0208] [Table 2]

[0209] <Test Example 1: Solubilization rate> The solubilization rates of the test samples obtained in the preparation examples shown in Tables 3-1 and 3-2 below were measured by the following method. The mass of the dried product obtained by drying 50 g of the test sample at 105° C. for 5 hours was defined as the “solid mass B” (g) of the test sample. In addition, 50 g of the test sample of yeast cell wall slurry was centrifuged at 5,000 G for 5 minutes, and the resulting supernatant was dried at 105°C for 5 hours. The mass of the dried matter obtained was defined as the "solid mass A" (g) solubilized in the test sample. The solubilization rate of the solid content in the test sample was calculated based on the solid content mass A and the solid content mass B according to the following formula (1). The results are shown in the following Tables 3-1 and 3-2. Solubilization rate (%)=solid mass A / solid mass B×100...Formula (1)

[0210] [Table 3-1]

[0211] [Table 3-2]

[0212] It was found that the solubilization rate of yeast cell walls did not change by autoclaving the yeast cell walls alone, but the solubilization rate of yeast cell walls was improved by enzymatically treating the yeast cell walls with exoglucanase alone or with exoglucanase and other enzymes simultaneously. However, when the yeast cell walls were treated with exoglucanase and protease separately in two steps, the improvement in the solubilization rate was slightly lower than when the yeast cell walls were treated with these enzymes simultaneously, even though the optimal pH was set for each enzyme. In addition, the volume of the precipitated residue was larger when the yeast cell walls were treated with the enzymes separately in two steps than when the yeast cell walls were treated with the enzymes simultaneously. It was found that the solubilization rate of yeast cell walls was further improved by heat-treating the enzyme-treated yeast cell walls.

[0213] <Test Example 2: Color Tone> The test samples obtained in the preparation examples shown in Tables 4-1 and 4-2 below were used to measure the color tone by the following method. In accordance with JIS Z-8722, the color tone of each test sample is measured using a color difference meter under the following measurement conditions, and the L * Value, a * value, and b * The results are shown in Tables 4-1 and 4-2 below. [Color measurement conditions] Color difference meter: ZE 6000 (manufactured by Nippon Denshoku Industries Co., Ltd.) Lighting conditions: Reflection, conforms to JIS Z-8722 Measurement method: Double beam method Light source: Halogen lamp 12V20W (NA55919) · Color system: L * a * b *

[0214] [Table 4-1]

[0215] [Table 4-2]

[0216] The heat treatment process * value and b * The value (chromaticity) did not change significantly, but the L * The value (brightness) of the meat was significantly decreased and browning (blackening) occurred, suggesting that a strong Maillard reaction was occurring.

[0217] <Test Example 3: Roasted Aroma> The products obtained in the preparation examples shown in Tables 5-1 and 5-2 below were used as test samples, and the roasted aroma was evaluated by the following method. Five expert panelists used the aroma of the yeast cell wall slurry used as a raw material in each preparation example as a control (score 0) (i.e., for those obtained using autolyzed yeast cell walls as a raw material, the aroma of the autolyzed yeast cell wall slurry was used as a control, and for those obtained using hot water-extracted yeast cell walls as a raw material, the aroma of the hot water-extracted yeast cell wall slurry was used as a control), and evaluated the strength of the roasted aroma of the test samples based on the following evaluation criteria. The evaluation results are shown as the average score of the evaluation criteria of the five expert panelists. The results are shown in Tables 5-1 and 5-2 below. [Evaluation Criteria] -3 points: Very weak roasted aroma -2 points: Weak roasted aroma -1 point: slightly weak roasted aroma 0 points: Control +1 point: Slightly stronger roasted aroma +2 points: Strong roasted aroma +3 points: Very strong roasted aroma

[0218] [Table 5-1]

[0219] [Table 5-2]

[0220] It was found that the roasted aroma was not changed by autoclaving the yeast cell walls alone or by the enzyme treatment alone, but the roasted aroma was obtained by heat treatment after the enzyme treatment. In addition, the stronger the roasted aroma, the more meat-like the flavor became. From the results of Test Examples 2 and 3, it was inferred that the autolysis-type yeast cell wall decomposition product-containing compositions (1M) to (4M) and the hot water extraction-type yeast cell wall decomposition product-containing compositions (1M) to (4M) were Maillard reaction products.

[0221] <Test Example 4: Beer-like aroma> The products obtained in the preparation examples shown in Table 6 below were used as test samples and evaluated for beer-like aroma by the following method. Five expert panelists used the aroma of the yeast cell wall slurry used as a raw material in each preparation example as a control (score 0) (i.e., for those obtained using autolyzed yeast cell walls as a raw material, the aroma of the autolyzed yeast cell wall slurry was used as the control, and for those obtained using hot water-extracted yeast cell walls as a raw material, the aroma of the hot water-extracted yeast cell wall slurry was used as the control), and evaluated the strength of the beer-like aroma of the test samples based on the following evaluation criteria. The evaluation results are shown as the average score of the evaluation criteria of the five expert panelists. The results are shown in Table 6 below. [Evaluation Criteria] -3 points: Very weak beer-like aroma -2 points: Weak beer-like aroma -1 point: Beer-like aroma is slightly weak 0 points: Control +1 point: Slightly strong beer-like aroma +2 points: Strong beer-like aroma +3 points: Very strong beer-like aroma

[0222] [Table 6]

[0223] The beer yeast cell wall slurry had off-flavors such as a unique odor like a putrid odor derived from microorganisms, other putrid odors, and hop oxidation odors. In contrast, by enzymatically treating the beer yeast cell wall slurry in the enzymatic treatment step, not only was the off-flavor reduced, but an unexpected effect of having a strong beer-like aroma was observed. In addition, the composition (1E) (Preparation Example 3-1) containing a decomposition product derived from an autolytic yeast cell wall had a complex and thick beer-like aroma. Furthermore, the composition (4E) (Preparation Example 3-4) containing a decomposition product derived from an autolytic yeast cell wall had a sharp beer-like aroma, and it was found that a better beer-like aroma could be imparted. On the other hand, when the baker's yeast cell wall was used as a raw material, no beer-like aroma was observed. In addition, when the enzyme-treated product of the beer yeast cell wall was heat-treated, the beer-like aroma was weakened and a weak green aroma and a strong roasted aroma were observed. Conventionally, brewer's yeast cell walls alone could not be used as a flavor ingredient due to the presence of the off-flavors mentioned above and the absence of any substances derived from brewing or fermentation. However, it is believed that by increasing the solubility rate by breaking down the cell walls into smaller molecules and further by monomerizing the cell walls, the aroma components derived from brewing and fermentation that were encapsulated in the cell walls at the molecular level are dissolved. Furthermore, as shown in Test Example 1, although some insoluble matter remains in the yeast cell walls even after the enzyme treatment process, unlike conventional methods, it is assumed that these aromas were obtained for the first time because they are in a dispersed state with little precipitation and are close to being solubilized.

[0224] <Test Example 5: Reducing monosaccharide content and total free amino acid content> The test samples obtained in the preparation examples shown in Table 7 below were used to measure the glucose content as a reducing monosaccharide and the total free amino acid content in each test sample by the following methods. The results are shown in Table 7 below. For the products obtained in the preparation examples shown in Table 8 below, the contents of each free amino acid are shown in Table 8 below.

[0225] -Measurement of solids concentration in test samples- The test samples were dried at 105° C. for 5 hours, the mass of the dried product (solid content mass) was measured, and the solid content concentration (T) of each test sample was calculated based on the following formula (3). Solid concentration (T) (mass%) = solid mass / test sample mass × 100 Equation (3)

[0226] -Measurement of glucose content- The glucose concentration (G) in the test sample was measured by an enzyme catalytic reaction and a hydrogen peroxide electrode detection method using a multifunctional biosensor (BF-7D, manufactured by Oji Scientific Instruments Co., Ltd.) A glucose electrode and a sucrose electrode were used, and a dedicated buffer solution was used at 30°C. In Table 7 below, "Glucose content" indicates the glucose content relative to the solid mass of the test sample, calculated based on the measured glucose concentration (G) and the solid content (T) in each test sample according to the following formula (4). Glucose content (mass%)=glucose concentration (G) / solid concentration (T) Equation (4)

[0227] -Measurement of total free amino acid content- The free amino acids in the test samples were derivatized using the AccQ-Tag Ultra Derivatization kit (Waters) according to the product protocol. The concentration (F) of each free amino acid in each test sample containing the derivatized free amino acid was measured by ultra-high performance high-resolution liquid chromatography under the following measurement conditions. In Table 8 below, the "Free amino acid content" indicates the content of each free amino acid relative to the solid mass of the test sample, calculated based on the measured free amino acid concentration (F) and the solid concentration (T) in each test sample according to the following formula (5). In addition, the "total free amino acid content" in Table 7 below indicates the total content of each free amino acid relative to the solid mass of the test sample, calculated based on the measured free amino acid concentration (F) and the solid concentration (T) in each test sample based on the following formula (5). Free amino acid content (mass %) = free amino acid concentration (F) / solid content concentration (T)...Equation (5) [Free amino acid measurement conditions] Analytical equipment: Ultra Performance LC (UPLC (registered trademark)) (Waters) Detector: Photodiode array (PDA) (Waters) Column: AccQ-Tag Ultra RP Column (130 Å, 1.7 μm, 2.1 mm × 100 mm, Waters) Column temperature: 55℃ Sample temperature: 10℃ Mobile phase: AccQ-Tag Ultra Eluent A (Waters) as solution A, and AccQ-Tag Ultra Eluent B (Waters) as solution B

[0228] [Table 7]

[0229] [Table 8]

[0230] It was found that the glucose content increased by enzymatic treatment with exoglucanase alone or with exoglucanase and other enzymes simultaneously. Therefore, it was presumed that the increase in the solubilization rate of yeast cell walls by enzymatic treatment as shown in Test Example 1 was due to the decomposition of the yeast cell walls by the enzymatic treatment. On the other hand, the content of total free amino acids did not increase with exoglucanase alone, but increased with simultaneous enzymatic treatment with exoglucanase and other enzymes. When the enzyme treatment was divided into two stages and performed under optimal conditions, first with protease and then with exoglucanase (Preparation Example 3-4), the glucose and total free amino acid contents were expected to increase further because the sugar was decomposed by glucanase after protein decomposition by protease. However, the glucose content was lower than that of simultaneous enzyme treatment with protease and exoglucanase. In addition, the total free amino acid content was slightly higher than that of simultaneous enzyme treatment with protease and exoglucanase, but lower than that of simultaneous enzyme treatment with exoglucanase, protease, and exopeptidase. After the heat treatment, the glucose content and the total free amino acid content were both significantly reduced, and in particular, the total free amino acid content was reduced to the same extent as that of the autoclave-treated product (1) of the autolyzed yeast cell wall and the autoclave-treated product (1) of the hot water-extracted yeast cell wall before the enzyme treatment. From this, it was inferred that the composition (1M) containing a decomposition product derived from the autolyzed yeast cell wall and the composition (1M) containing a decomposition product derived from the hot water-extracted yeast cell wall were Maillard reaction products.

[0231] <Test Example 6: Oil and fat content of the composition containing a yeast cell wall-derived decomposition product> The test samples obtained in the preparation examples shown in Table 9 below, as well as an autolyzed yeast extract (S-Ps, manufactured by Asahi Group Foods Co., Ltd.) and a hot water-extracted yeast extract (HG-Ps, manufactured by Asahi Group Foods Co., Ltd.) were used, and the fat and oil content in these test samples was analyzed by the Japan Food Research Laboratories General Incorporated Foundation. The reported results are shown in Table 9 below.

[0232] [Table 9]

[0233] <Test Example 7-1: Aroma component 1 of the composition containing a yeast cell wall-derived decomposition product> Using yeast cell walls (autolyzed yeast cell walls) (product name: yeast cell walls, manufactured by Asahi Group Foods Co., Ltd.), the composition containing an autolyzed yeast cell wall-derived decomposition product (1E) obtained in Preparation Example 3-1, and the composition containing an autolyzed yeast cell wall-derived decomposition product (1M) obtained in Preparation Example 5-1 as test samples, the aroma components of each test sample were analyzed by solid phase microextraction (SPME)-gas chromatography mass spectrometry under the following analytical conditions.

[0234] [Analysis conditions] --Pretreatment conditions for test samples-- The autolytic yeast cell wall decomposition product-containing composition (1E) and the autolytic yeast cell wall decomposition product-containing composition (1M) were each spray-dried, and the powdered yeast cell wall decomposition product-containing compositions were used as test samples.

[0235] --Solid-phase microextraction conditions-- Solid-phase microextraction (SPME) fiber: PDMS / DVB (film thickness: 65 μm, coating phase: divinylbenzene-dispersed polydimethylsiloxane, manufactured by SUPELCO) Volatile component extraction device: Multi-function autosampler for MPS GC-MS (manufactured by Gestell Corporation) Extraction conditions: 2.0 g of the test sample was weighed into a 20 mL SPME vial, and volatile components were extracted at 60° C. for 30 minutes to adsorb the volatile components onto the SPME fiber.

[0236] --Gas chromatograph mass spectrometry conditions-- Measurement equipment: Agilent 6890GC-5975MSD (manufactured by Allegient Technologies, Inc.) Column: DB-WAX (60m x 0.250mm ID x 0.25μm F.T., manufactured by Allegient Technologies, Inc.) Temperature conditions: Hold at 38°C (10 minutes) → Heat to 230°C at 3°C / minute → Hold at 230°C (20 minutes) → Heat to 245°C at 5°C / minute → Hold at 245°C (6 minutes) Carrier: He gas, gas flow rate 1.0mL / min Inlet: Split / splitless inlet · Inlet temperature: 230℃ · Injection volume: 1μL Injection method: Pulsed splitless (pulse pressure 250KPa, up to 1.01m) Split ratio: 5:1 Liner: Straight, SPME taper, Ultra Inert liner Transfer line temperature: 230℃ Ionization method: EI (ionization voltage 70 eV) Ion source type: Extractor ion source Ion source temperature: 230℃ · Quadrupole temperature: 150℃ Measurement mode: Scan Scan mass: m / z 29.0~550.0

[0237] The results of solid phase microextraction (SPME)-gas chromatography mass spectrometry of the test sample are shown in FIGS. In the composition (1E) containing the decomposition product derived from autolyzed yeast cell walls, new peaks were observed for ethyl caproate (hexanoic acid, ethyl ester), ethyl caprylate (octanoic acid, ethyl ester), ethyl caprate (decanoic acid, ethyl ester), phenylethyl alcohol, and capric acid (n-decanoic acid) that were not observed in the autolyzed yeast cell walls (untreated) (see Figures 1, 2, and 4). Furthermore, in the composition containing an autolyzed yeast cell wall-derived decomposition product (1M), new peaks were observed for pyrazine, methyl pyrazine, 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine, 2,3-dimethyl pyrazine, and furaneol, which were not observed in the autolyzed yeast cell wall (untreated) and the composition containing an autolyzed yeast cell wall-derived decomposition product (1E) (see Figures 1 to 7). The retention times, peak heights, and peak areas of the peaks detected in each test sample are shown in Table 10-1 below.

[0238] [Table 10-1]

[0239] The peaks of the compounds listed in the composition (1E) containing the autolytic cell wall-derived decomposition product in Table 10-1 are peaks that were not detected when the yeast cell walls of the raw material brewer's yeast (autolytic yeast cell walls) were measured under the same conditions, and are presumed to be peaks of aroma components that produce a beer-like aroma. Furthermore, the peaks of the compounds listed in the composition containing an autolytic cell wall-derived decomposition product (1M) in Table 10-1 are peaks that were not detected when the yeast cell wall of the raw material brewer's yeast (autolytic yeast cell wall) and the composition containing an autolytic cell wall-derived decomposition product (1E) obtained by enzymatically treating the yeast cell wall of the raw material brewer's yeast were measured under the same conditions, and are presumed to be peaks of aroma components that produce a roasted flavor.

[0240] <Test Example 7-2: Aroma component 2 of the composition containing a yeast cell wall-derived decomposition product> The autolyzed yeast cell wall decomposition product-containing composition (1E) obtained in Preparation Example 3-1 and the autolyzed yeast cell wall decomposition product-containing composition (4E) obtained in Preparation Example 3-4 were used as test samples, and the aroma components of each test sample were analyzed by solid phase microextraction (SPME)-gas chromatography mass spectrometry under the following analytical conditions.

[0241] [Analysis conditions] --Pretreatment conditions for test samples-- The autolytic yeast cell wall decomposition product-containing composition (1E) and the autolytic yeast cell wall decomposition product-containing composition (4E) were each spray-dried, and the powdered yeast cell wall decomposition product-containing compositions were used as test samples.

[0242] --Solid-phase microextraction conditions-- Solid-phase microextraction (SPME) fiber: PDMS / DVB (film thickness: 65 μm, coating phase: divinylbenzene-dispersed polydimethylsiloxane, manufactured by SUPELCO) Volatile component extraction device: Multi-function autosampler for MPS GC-MS (manufactured by Gestell Corporation) Extraction conditions: 2.0 g of the test sample was weighed into a 20 mL SPME vial, and volatile components were extracted at 60° C. for 30 minutes to adsorb the volatile components onto the SPME fiber.

[0243] --Gas chromatograph mass spectrometry conditions-- Measurement equipment: Agilent 8890B / 5977B (single quadrupole) (manufactured by Allegient Technologies, Inc.) Column: DB-WAX UI (30m x 0.250mm ID x 0.25μm F.T., manufactured by Allegient Technologies, Inc.) Temperature conditions: 40℃ (3 min) → 10℃ / min heating to 250℃ → 250℃ (6 min) Carrier: He gas, gas flow rate 1.1mL / min Inlet: Split / splitless inlet · Inlet temperature: 250℃ · Injection volume: 1μL Injection method: Pulsed splitless (pulse pressure 20 psi, 3 minutes) Split ratio: 5:1 Liner:Straight, SPME taper, Ultra Inert liner Transfer line temperature: 230℃ Ionization method: EI (ionization voltage 70 eV) Ion source type: Extractor ion source Ion source temperature: 250℃ · Quadrupole temperature: 150℃ Measurement mode: Scan Scan mass: m / z 29.0~550.0

[0244] The results of solid phase microextraction (SPME)-gas chromatography-mass spectrometry of the test sample are shown in FIG. The retention time, peak height, and peak area of ​​the peak detected in each test sample are as shown in Table 10-2 below. The peak areas shown in Table 10-2 below are graphed in FIG.

[0245] [Table 10-2]

[0246] It was found that the composition containing autolyzed yeast cell wall-derived decomposition product treated with one type of enzyme (4E) had an increased amount of aroma components that produce a beer-like aroma compared to the composition containing autolyzed cell wall-derived decomposition product treated with three types of enzymes (1E).

[0247] <Test Example 8: Particle size distribution of the insoluble fraction of the composition containing a yeast cell wall-derived decomposition product> Using the autolyzed yeast cell wall slurry obtained in Preparation Example 1-1 and the autolyzed yeast cell wall decomposition product-containing composition (1E) obtained in Preparation Example 3-1 as test samples, the particle size distribution (d10, d50, and d90), volume average particle size (MV), number average particle size (MN), area average particle size (MA), and standard deviation (SD; a guide to the distribution width of the measured particle size distribution) of the insoluble fraction in the test samples were measured by the following method. The results are shown in Table 11 and Figure 10.

[0248] [Particle size distribution measurement conditions] Measuring equipment: Microtrac particle size distribution meter (MT3300EX, manufactured by Nikkiso Co., Ltd.) Wet: Uses water as a solvent · Transparency: Transparent Refractive index: 1.333 Measurement time: 10 seconds Number of measurements: 3 Method: Laser diffraction scattering method

[0249] [Table 11]

[0250] <Test Example 9: Dispersion stability of composition containing yeast cell wall-derived decomposition product> The autoclave-treated product of the autolyzed yeast cell wall (1) obtained in Preparation Example 1-2, the composition containing the decomposition product derived from the autolyzed yeast cell wall (1E) obtained in Preparation Example 3-1, and the composition containing the decomposition product derived from the autolyzed yeast cell wall (4E) obtained in Preparation Example 3-4 were used as test samples to evaluate the dispersion stability by the following method. The results are shown in Table 12 below.

[0251] The solid content of each test sample was calculated by the method described in Test Example 5, and the solid content of each test sample was adjusted to 10% by mass. 100 mL of a test sample having a solid content concentration of 10% by mass was placed in a 100 mL glass graduated cylinder (manufactured by Shibata Scientific Co., Ltd.) and allowed to stand for 48 hours under normal pressure. The volume of the deposit was then measured using the graduations on the graduated cylinder.

[0252] [Table 12]

[0253] It was found that by performing an enzyme treatment using exoglucanase alone or exoglucanase together with another enzyme, not only the solubilization rate of yeast cell walls was improved but also the dispersion stability of the solid content was improved.

[0254] <Test Example 10: Preference test 1 in dogs> -Test item I- A pet food (hereinafter sometimes referred to as "test product I") was prepared by sprinkling 0.3% by mass of the composition (4M) containing the autolyzed yeast cell wall decomposition product having a roasted aroma prepared in Preparation Example 5-4 onto dog food for experimental animals (no added palatable substances, manufactured by Kitayama Labes Co., Ltd.) and mixing it uniformly.

[0255] -Control 1- Only dog ​​food for experimental animals (without added palatable substances, manufactured by Kitayama Labes Co., Ltd.) was used as "Control 1".

[0256] -Two-point comparison test- The following two-way comparison test was conducted on the average first choice rate and average intake rate using Test Product I and Control 1. In order to avoid statistical differences, this two-way comparison test was conducted by switching Test Product I and Control 1 between Test 1 and Test 2, as shown below. The beagle dogs used in the following two-point comparison test had undergone discrimination training for the preference test and had been undergoing regular training.

[0257] [First test] Test 1 was conducted 24 hours after the last feeding of Control 1. In the first test, the feeding amount (FA) of test product I and control 1 was 250g, each placed in a separate container, test product I was placed on the left side and control 1 was placed on the right side, and these were fed to beagle dogs (n=20; 2-11 years old: mixed group of female (F), male (M), or neutered (XM); Kitayama Labes Co., Ltd.). Drinking water was allowed ad libitum. In this case, the first thing put into the mouth (test item I or control 1) was designated as the first choice (FC), and it was confirmed whether each beagle chose test item I or control 1 as its first choice. In Table 13-1, "O" indicates the first choice item. In the first test, the first choice rate was calculated from the number of dogs out of a total of 20 dogs that chose test item I or control 1 as their first choice (hereinafter, sometimes referred to as "FC1"). The results are shown in Table 13-1.

[0258] Next, 20 minutes after the start of feeding, the first feeding intake (FI; Feeding Intake) of each beagle dog was calculated from the amount (g) of Test Product I and Control 1 that were left uneaten (hereinafter sometimes referred to as "remaining feed amount") (hereinafter sometimes referred to as "FI1"). The first feeding intake was calculated as the amount of Test Product I and the amount of Control 1, respectively. The results are shown in Table 13-2.

[0259] [Second test] 24 hours after the first feeding, in the second test, test product I and control 1 were each fed 250g (FA), placed in separate containers, control 1 was placed on the left, and test product I was placed on the right, and fed to the same beagle dogs as in the first test. Water was allowed ad libitum. In this case, as in the first test, it was confirmed whether each beagle dog chose Test Product I or Control 1 as its first choice. In Table 13-1, "◯" indicates the first choice. In the second test, the first choice rate was calculated from the number of dogs out of a total of 20 dogs that chose Test Product I or Control 1 as their first choice (hereinafter, sometimes referred to as "FC2"). The results are shown in Table 13-1.

[0260] Next, in the same manner as in the first test, 20 minutes after the start of feeding, the second food intake (FI) of each beagle dog was calculated from the remaining food amount (g) of test food I and control 1 (hereinafter sometimes referred to as "FI2"). The results are shown in Table 13-3.

[0261] Next, the average first choice rate (average FC rate) (%) of test product I or control 1 was calculated using the following formula (6). The results are shown in Table 13-5 below. Average FC rate (%)=(FC1+FC2) / 2 ··· Formula (6) In formula (6), "FC1" represents the first choice rate of test sample I or control 1 in the first test, and "FC2" represents the first choice rate of test sample I or control 1 in the second test.

[0262] The intake rate (%) of Test Article I or Control 1 for each beagle dog was calculated using the following formula (7). The results are shown in Table 13-4. The average intake rate (%) of Test Article I or Control 1 for the 20 beagle dogs was calculated from the intake rate (%) of Test Article I or Control 1 for each beagle dog. The results are shown in Table 13-5 below. Feeding rate (%) = (FI1-X + FI2-X) / (FI1-Y + FI2-Y) × 100 Equation (7) In formula (7), "FI1-X" indicates the amount (g) of intake of test item I or control 1 in the first test, "FI2-X" indicates the amount (g) of intake of test item I or control 1 in the second test, "FI1-Y" indicates the total amount (g) of intake of test item I and control 1 in the first test, and "FI2-Y" indicates the total amount (g) of intake of test item I and control 1 in the second test. In formula (7), when calculating the intake rate (%) of test item I, "FI1-X" and "FI2-X" simultaneously indicate the amount (g) of intake of test item I, and when calculating the intake rate (%) of control 1, "FI1-X" and "FI2-X" simultaneously indicate the amount (g) of intake of control 1.

[0263] [Table 13-1]

[0264] [Table 13-2]

[0265] [Table 13-3]

[0266] [Table 13-4]

[0267] [Table 13-5] The results in Table 13-5 show that, compared with Control 1, Test Product I had significantly higher average first choice rate and average intake rate, and also had significantly less residual food, demonstrating its high palatability to dogs.

[0268] <Test Example 11: Preference test for dogs 2> -Control 2- The powdered yeast cell wall (autolytic yeast cell wall) used in Preparation Example 1-1 (product name: yeast cell wall, manufactured by Asahi Group Foods Co., Ltd.) was sprinkled at 0.3% by mass onto dog food for experimental animals (no added palatable substances, manufactured by Kitayama Labes Co., Ltd.) and mixed uniformly to prepare a pet food (hereinafter sometimes referred to as "Control 2").

[0269] -Two-point comparison test- A pairwise comparison test was conducted in the same manner as in Test Example 10, except that Control 1 was changed to Control 2 in the pairwise comparison test of Test Example 10, and the average first choice rate and average intake rate were tested. The results are shown in Table 14.

[0270] [Table 14] The results in Table 14 show that, compared with Control 2, Test Product I had significantly higher average first choice rate and average intake rate, and also had significantly less residual food, demonstrating its high palatability to dogs.

[0271] <Test Example 12: Preference Test 3 in Dogs> - Preparation of test sample II - A 0.3% by mass composition (1E) containing an autolyzed yeast cell wall decomposition product having a beer-like aroma prepared in Preparation Example 3-1 was sprinkled onto experimental dog food (no added sedative, manufactured by Kitayama Labes Co., Ltd.) and mixed uniformly to prepare a pet food (hereinafter referred to as "test product II").

[0272] -Two-point comparison test- A pairwise comparison test was conducted in the same manner as in Test Example 11, except that Test Product I was changed to Test Product II, and the average first choice rate and average intake rate were tested. The results are shown in Table 15.

[0273] [Table 15] The results in Table 15 show that, compared with Control 2, Test Product II had significantly higher average first choice rate and average intake rate, and also had significantly less residual food, demonstrating its high palatability to dogs.

[0274] <Test Example 13: Preference test for dogs 4> - Preparation of test sample III - A pet food (hereinafter sometimes referred to as "test sample III") was prepared by sprinkling 0.3% by mass of a hot water-extracted yeast cell wall-derived decomposition product-containing composition (2M) having a meat-like roasted flavor prepared in Preparation Example 6-2 onto experimental dog food (no added palatable substances, manufactured by Kitayama Labes Co., Ltd.) and mixing the mixture uniformly.

[0275] - Control 3 - The powdered yeast cell wall (hot water-extracted yeast cell wall) used in Preparation Example 2-1 (product name: HG-YCW, manufactured by Asahi Group Foods Co., Ltd.) was sprinkled at 0.3% by mass onto experimental dog food (no added palatable substances, manufactured by Kitayama Labes Co., Ltd.) and mixed uniformly to prepare a pet food (hereinafter sometimes referred to as "Control 3").

[0276] -Two-point comparison test- In the pairwise comparison test of Test Example 10, except that Test Product I was changed to Test Product III and Control 1 was changed to Control 3, a pairwise comparison test was conducted in the same manner as in Test Example 10, and the average first choice rate and average intake rate were tested. The results are shown in Table 16.

[0277] [Table 16] The results in Table 16 show that, compared with Control 3, Test Product III had significantly higher average first choice rate and average intake rate, and also had significantly less residual food, demonstrating its high palatability to dogs.

[0278] <Test Example 14: Cat Preference Test 1> -Test item IV- A pet food (hereinafter sometimes referred to as "test sample IV") was prepared by sprinkling 0.3% by mass of the composition (4M) containing the autolyzed yeast cell wall decomposition product having a roasted aroma prepared in Preparation Example 5-4 onto cat food for experimental animals (without the addition of any palatable agent, manufactured by Kitayama Labes Co., Ltd.) and mixing the mixture uniformly.

[0279] -Control 4- Only cat food for experimental animals (without added palatable substances, manufactured by Kitayama Labes Co., Ltd.) was used as “Control 4”.

[0280] -Two-point comparison test- In the pairwise comparison test of Test Example 10, Test Product I was changed to Test Product IV, Control 1 was changed to Control 4, Beagle dogs were changed to cats (n=20, 2-17 years old, mixed group of female (F), male (M), or neutered (XF), Kitayama Labes Co., Ltd.), and the feeding amount in Test 1 and Test 2 was changed from 250g to 70g. Except for this, a pairwise comparison test was conducted in the same manner as in Test Example 10, and the average first choice rate and average intake rate were tested. The results are shown in Tables 17-1 to 17-5. In Table 17-1, "◯" indicates the first choice. The cats used in the two-point comparison test were cats that had undergone discrimination training for the preference test and had passed it, and were undergoing regular training.

[0281] [Table 17-1]

[0282] [Table 17-2]

[0283] [Table 17-3]

[0284] [Table 17-4]

[0285] [Table 17-5] The results in Table 17-5 show that, compared with Control 4, Test Product IV had significantly higher average first choice rate and average intake rate, and also had significantly less residual food, demonstrating its high palatability to cats.

[0286] <Test Example 15: Cat Preference Test 2> -Control 5- The powdered yeast cell wall (autolytic yeast cell wall) used in Preparation Example 1-1 (product name: yeast cell wall, manufactured by Asahi Group Foods Co., Ltd.) was sprinkled at 0.3% by mass onto cat food for experimental animals (no added palatable substances, manufactured by Kitayama Labes Co., Ltd.) and mixed uniformly to prepare a pet food (hereinafter sometimes referred to as "Control 5").

[0287] -Two-point comparison test- A pairwise comparison test was conducted in the same manner as in Test Example 14, except that Control 4 was changed to Control 5, and the average first choice rate and average intake rate were tested. The results are shown in Table 18.

[0288] [Table 18] The results in Table 18 show that, compared with Control 5, Test Product IV had significantly higher average first choice rate and average intake rate, and also had significantly less residual food, demonstrating its high palatability to cats.

[0289] <Test Example 16: Cat Preference Test 3> -Preparation of test sample V- A 0.3% by mass composition (1E) containing an autolyzed yeast cell wall decomposition product having a beer-like aroma prepared in Preparation Example 3-1 was sprinkled onto cat food for experimental animals (without the addition of a palatable agent, manufactured by Kitayama Labes Co., Ltd.) and mixed uniformly to prepare a pet food (hereinafter, sometimes referred to as "test product V").

[0290] -Two-point comparison test- A pairwise comparison test was conducted in the same manner as in Test Example 15, except that Test Product IV was changed to Test Product V, and the average first choice rate and average intake rate were tested. The results are shown in Table 19.

[0291] [Table 19] The results in Table 19 show that, compared with Control 5, Test Product V had significantly higher average first choice rate and average intake rate, and also had significantly less residual food, demonstrating its high palatability to cats.

[0292] <Test Example 17: Cat Preference Test 4> -Preparation of test sample VI- A hot water-extracted yeast cell wall decomposition product-containing composition (2M) having a meat-like roasted flavor prepared in Preparation Example 6-2 was sprinkled on experimental cat food (no added palatable substances, manufactured by Kitayama Labes Co., Ltd.) at 0.3% by mass, and mixed uniformly to prepare a pet food (hereinafter referred to as "test sample VI").

[0293] -Control 6- The powdered yeast cell wall (hot water-extracted yeast cell wall) (product name: HG-YCW, manufactured by Asahi Group Foods Co., Ltd.) used in Preparation Example 2-1 was sprinkled at 0.3% by mass onto cat food for experimental animals (no added palatable substances, manufactured by Kitayama Labes Co., Ltd.) to prepare "Control 6."

[0294] -Two-point comparison test- In the pairwise comparison test of Test Example 14, except that Test Product IV was changed to Test Product VI and Control 4 was changed to Control 6, a pairwise comparison test was conducted in the same manner as in Test Example 14, and the average first choice rate and average intake rate were tested. The results are shown in Table 20.

[0295] [Table 20] The results in Table 20 show that, compared with Control 6, Test Product VI had significantly higher average first choice rate and average intake rate, and also had significantly less residual food, demonstrating its high palatability to cats.

[0296] In Test Examples 10 to 17, when comparing pet foods containing no additives (Control 1 or Control 4) with pet foods containing yeast cell walls (Control 2, Control 3, Control 5, or Control 6), the addition of yeast cell walls to pet foods slightly improved the palatability of animals. This is thought to be because the cell walls of brewer's yeast contain a certain amount of yeast odor, etc. However, in both cases where a yeast cell wall-derived decomposition product-containing composition (enzyme-treated product) was added to pet foods, and where a yeast cell wall-derived decomposition product-containing composition (heat-treated product) was added to pet foods, the palatability was not only significantly improved compared to normal pet foods, but also significantly improved compared to pet foods containing the yeast cell walls. In particular, it was found that the yeast cell wall-derived decomposition product-containing composition (heat-treated product) can suitably improve the palatability of cats. [Industrial Applicability]

[0297] The method for producing a composition containing a yeast cell wall-derived decomposition product of the present invention can improve the solubilization rate and dispersion stability of yeast cell walls, does not require the step of separating and removing the insoluble fraction of yeast cell walls, has high work efficiency and production efficiency, and is low cost, and can therefore be suitably used as a method for effectively utilizing yeast cell walls that have traditionally been discarded as insoluble matter after extraction of yeast extract. The cell wall-derived decomposition product-containing composition of the present invention has excellent solubility and dispersion stability, and therefore can be suitably used in various fields such as the food industry, the bio industry, the cosmetics industry, etc. In particular, it can be suitably used for foods and beverages, alcoholic beverages, raw materials for pet foods, palatability improvers for pet foods, culture media, etc. The yeast cell wall-derived decomposition product-containing composition, roast flavor-imparting composition, and roast color-imparting composition of the present invention have excellent solubility and dispersion stability, and have good roast flavor, oily feel, and good roast color, and therefore can be suitably used for at least one of enhancing roast flavor, imparting roast flavor, enhancing roast color, imparting roast color, enhancing oily feel, and imparting oily feel in foods and beverages, pet foods, pet food palatability improvers, etc. Also, they can be suitably used as additives or raw materials for flavors and flavor raw materials for at least one of enhancing roast flavor, imparting roast flavor, enhancing roast color, imparting roast color, enhancing oily feel, and imparting oily feel. The composition for imparting a beer-like aroma of the present invention has excellent solubility and dispersion stability, is less prone to off-flavors, and has a good beer-like aroma, and therefore can be suitably used for at least either enhancing a beer-like aroma in a food or drink and imparting a beer-like aroma to the food or drink, and can also be suitably used as an additive or a raw material for flavorings, flavoring raw materials, food ingredients, extract raw materials, etc. for at least either enhancing a beer-like aroma and imparting a beer-like aroma. Since the food and drink of the present invention contains the yeast cell wall decomposition product-containing composition of the present invention, it can be suitably used as a food and drink having a beer-like aroma, roasted flavor, oily feel, roasted color, and the like. The pet food palatability improver of the present invention contains the yeast cell wall decomposition product-containing composition of the present invention, and therefore can be suitably used as an additive for pet food or a raw material thereof.

Claims

1. A composition containing a yeast cell wall decomposition product, comprising: A composition containing a yeast cell wall-derived decomposition product, comprising at least one compound selected from the group consisting of pyrazine, methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, and furaneol.

2. A composition for imparting a roasted flavor or a composition for imparting a roasted color, comprising the yeast cell wall decomposition product-containing composition according to claim 1.

3. The composition for imparting a roasted flavor or a composition for imparting a roasted color according to claim 2 , wherein the composition containing a yeast cell wall-derived decomposition product contains an oil or fat.

4. The composition containing a yeast cell wall decomposition product, An enzyme treatment step of treating yeast cell walls (excluding those containing yeast extract) with exoglucanase; a pH adjustment step of adjusting the enzyme-treated product obtained in the enzyme treatment step to an alkaline pH; a heat treatment step of heat-treating the alkaline enzyme-treated product obtained in the pH adjustment step; The composition for imparting a roasted flavor or a composition for imparting a roasted color according to claim 3 , which is obtained by a method comprising the steps of:

5. A palatability improver for food, drink, or pet food, comprising the composition for imparting roasted flavor or the composition for imparting roasted color according to any one of claims 1 to 4.

Images