Yeast-derived protein-containing fermentation composition, seasoning, and food, and method for producing the same

Abstract

To provide a fermentation composition, food, and seasoning containing protein, while minimizing the use of animal and plant proteins such as soy protein and milk protein.SOLUTION: Provided is a composition comprising fermented yeast-derived protein, wherein, preferably, the composition is a food and / or fermented seasoning. Also provided is a method for producing a seasoning or food, comprising a step of fermenting yeast-derived protein.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fermented composition, a seasoning or food product containing a yeast-derived protein, and a method for producing a fermented product containing a yeast-derived protein. [Background technology]

[0002] Various raw materials for fermentation are known, and representative ones are rice, wheat, soybeans, meat, or milk. In recent years, there has been a demand for seasonings and foods that can reduce the amount of plant- or animal-derived proteins that can be allergens.

[0003] On the other hand, yeast extract, which is obtained by extracting the product of yeast fermentation, is known to have a variety of uses in the food industry, but the protein contained in the cell wall, which is the residue after yeast extract extraction, has only been used as feed.

[0004] JP 2005-304413 A describes a miso-like fermented food made mainly from red beans. JP 2019-110819 A describes a method for producing a miso-like fermented red bean product made mainly from red bean starch. JP 2006-174814 A method for producing a miso-like seasoned food made mainly from breadcrumbs and fish meat. JP 2013-78265 A describes a taste improver for acidic food and beverages in which yeast extract is fermented with lactic acid bacteria. JP 2016-116538 A describes a lactic acid-containing yeast extract in which yeast extract is fermented with lactic acid bacteria. JP 2016-182108 A describes a method for enhancing the flavor of food and beverages by adding a lactic acid-fermented yeast extract containing lactic acid obtained by fermenting yeast extract with lactic acid bacteria. JP 2017-216952 A describes a method for producing a fermented flavor liquid by fermenting yeast and / or lactic acid bacteria using yeast as a fermentation raw material. JP H6-86653 A describes the production of a flavor seasoning by decomposing the residues after the production of stock from traditionally made bonito flakes, bonito flakes, dried grilled flying fish, etc., with koji mold for soy sauce. However, it is not known to ferment yeast-derived proteins, i.e., yeast extract extract residues, or to ferment them to produce seasonings or foods. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2005-304413 [Patent Document 2] Patent Publication 2019-110819 [Patent Document 3] Patent Publication No. 2006-174814 [Patent Document 4] Patent Publication No. 2013-78265 [Patent Document 5] Patent Publication No. 2016-116538 [Patent Document 6] Patent Publication 2016-182108 [Patent Document 7] Patent Publication No. 2017-216952 [Patent Document 8] Patent H6-86653 Summary of the Invention [Problem to be solved by the invention]

[0006] The objective of the present invention is to provide fermented compositions, foods, and seasonings that contain proteins, while making minimal use of animal or plant proteins such as soy protein and milk protein. [Means for solving the problem]

[0007] In view of the above problems, the inventors conducted extensive research and discovered that by using yeast-derived proteins, fermentation can be achieved similar to that of fermented foods using soybean proteins, milk proteins, etc., and thus completed the present invention.

[0008] Therefore, the present invention provides the following inventions. [1] A composition comprising a fermented yeast-derived protein. [2] The composition of [1], which is a fermented food and / or fermented seasoning. [3] The composition according to [1], wherein the yeast-derived protein accounts for 50% by weight or more of the protein contained in the composition. [4] The composition of [1], wherein the dietary fiber contained in the composition includes glucan and / or mannan. [5] The composition according to [1], produced by a method including a step of fermenting a yeast-derived protein. [6] The composition according to any one of [1] to [5], wherein the fermentation is carried out by fungi and / or bacteria. [7] A raw material for fermented foods, comprising yeast-derived protein. [8] A method for producing a seasoning or food product, comprising a step of fermenting a yeast-derived protein. Effect of the Invention

[0009] According to the present invention, seasonings and foods that are environmentally friendly and economically viable to produce can be provided. It is also possible to provide seasonings and foods that can greatly or completely reduce the amount of plant- or animal-derived proteins that can be allergens. Furthermore, according to the present invention, it is possible to accommodate health and religious dietary restrictions. In addition, the present invention will contribute to resolving the tight food supply and demand balance in recent years. [Brief description of the drawings]

[0010] [Figure 1] FIG. 1 shows the transition of reducing sugars in Example 1. [Diagram 2] FIG. 2 shows the transition of formol nitrogen in Example 1. [Diagram 3] FIG. 3 shows the time course of glutamic acid concentration in Example 1. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] A "composition comprising fermented yeast-derived protein" or a "fermented composition comprising yeast-derived protein" according to the present invention includes a composition in which the yeast-derived protein contained therein has been fermented or has been fermented, a fermented composition comprising a yeast-derived protein, and / or a composition in which the yeast-derived protein itself has been fermented or has been fermented.

[0012] The "yeast-derived protein-containing composition, fermented food, or fermented seasoning" of the present invention may be the fermented composition itself, or may contain other ingredients.

[0013] A composition containing fermented yeast-derived protein may contain proteins derived from other raw materials, but preferably contains yeast-derived protein in an amount of 50 wt % or more, preferably 60 wt % or more, and more preferably 70 wt % or more of the total protein.

[0014] In the present invention, the "yeast-derived protein" refers to the residue generated after extracting yeast extract from yeast obtained by brewing or culturing and removing the soluble portion, and processed products thereof.

[0015] The yeast in the present invention is not particularly limited as long as it can be applied to the food industry, and examples thereof include yeast for beer production, yeast for bread production, yeast for sake production, yeast for soy sauce production, etc. In particular, the yeast is not particularly limited, and examples thereof include yeasts belonging to genera such as Saccharomyces, Saccharomycodes, Rhodotorula, Endomycopsis, Nematospora, Pletanomyces, Candida, and Torulopsis. These may be used alone or in combination of two or more kinds.

[0016] Methods for extracting the yeast extract in the present invention include, but are not limited to, enzymatic decomposition, autolysis, hot water extraction, and hydrochloric acid decomposition.

[0017] Extracted yeast extracts have been conventionally used for various purposes such as food, dietary supplements, pharmaceuticals, cosmetics, microbial culture media, etc. However, in the present invention, the residue after yeast extract extraction, which was conventionally treated as a by-product, is used as a yeast-derived protein as a raw material for fermentation.

[0018] The yeast-derived protein is not particularly limited as long as it contains the cell wall of yeast and is the residue (insoluble fraction) of yeast cells obtained after subjecting yeast to an extraction treatment. Specifically, it means yeast cells that are generated as a residue after performing a known extraction treatment such as autolysis treatment (protease treatment), hot water treatment, acid treatment, alkali treatment, and / or mechanical crushing treatment on yeast and removing the supernatant (water-soluble fraction (yeast extract)) separated by centrifugation or the like. The yeast-derived protein is preferably the residue (water-insoluble fraction) of yeast cells after hot water extraction of yeast.

[0019] The residue resulting from the extraction of yeast extract mainly contains α-mannan, β-glucan, protein and lipid. The yeast-derived protein may be a mixture of the substances further processed, i.e., enzymatically, chemically or mechanically crushed, decomposed or dissolved, or may be a product obtained by separating the soluble and insoluble fractions obtained by centrifugation or membrane separation after processing. For example, in the cell wall or dried yeast after extraction of a hot water extract, the yeast-derived protein content per dry weight is 10% or more, 20% or more, 30% or more, 40% or more, preferably 45% or more, more preferably 50% or more, 55% or more, 60% or more, 65% or more, 70% or more. The yeast-derived protein is preferably water-insoluble, but may be soluble depending on the processing method and the use of the fermented product.

[0020] In the present invention, yeast-derived proteins are used as raw materials for fermentation either as they are, or as a mixture of products obtained by enzymatically, chemically or mechanically disrupting, decomposing or dissolving the proteins, or after processing, soluble and insoluble fractions are separated by centrifugation or membrane separation.

[0021] Examples of mechanical disruption include the homogenizer method, pressure crushing method, bead impact method, and grinding method.

[0022] An example of the enzymatic degradation method is the method described in PCT / JP2020 / 049073.

[0023] The fermentation process in the present invention is not particularly limited as long as it is a fermentation process under conditions known in the art.

[0024] The fermentation in the present invention is carried out by fungi and / or bacteria. Fungi include, for example, yeasts and molds. Bacteria include, for example, lactic acid bacteria and Bacillus subtilis.

[0025] Examples of seasonings or foods produced by the method of the present invention include, but are not limited to, miso, soy sauce, fish sauce, vinegar, mirin, koji, sake lees, sake, natto, pickles, prosciutto, salami, bonito flakes, bread, tempeh, yogurt, lactic acid bacteria drinks, cheese, soy sauce, fermented bean curd, etc., or alternative fermented seasonings or foods similar thereto. Furthermore, the seasonings or foods of the present invention are produced by methods known in the art to obtain the respective seasonings or foods, without any particular limitations.

[0026] The fermented composition obtained according to the present invention preferably contains dietary fiber.

[0027] The dietary fiber contained in the fermented composition obtained by the present invention includes glucan and / or mannan and / or their hydrolysates, and the amount of glucan and / or mannan and / or their hydrolysates in the dietary fiber is 30% or more, preferably 50% or more, more preferably 65% ​​or more, and most preferably 75% or more. EXAMPLES

[0028] The present invention will be described in more detail below using examples, but these examples are not intended to limit the scope of the present invention in any way.

[0029] Preparation of yeast-derived proteins: Dry yeast (Hyper Yeast HG-DY, Asahi Group Foods Co., Ltd.) was extracted with hot water, centrifuged, and the water-insoluble fraction was dried to obtain yeast-derived protein.

[0030] [Example 1] Manufacture of miso-like seasoning (1) Preparation of rice koji Ingredients: 300g polished rice Rice malt for miso (white rice; Bioc Co., Ltd.) The rice was washed and soaked in water overnight, then drained, wrapped in a rice cooker net, and steamed for 60 minutes. The steamed rice was loosened, and 0.01% (0.03g) of the weight of the polished rice was added with koji starter. It was left to stand in a 30°C incubator for 24 hours. The koji starter was made 72 hours after the starter.

[0031] (2) Preparation of soybean substitute seasoning The total amount of the product was set at 200g (salt 12%), and the koji and water content were prepared and brewed. The amount of water to be added was determined by measuring the water content of the yeast-derived protein or the steamed soybeans and rice koji used as controls. Samples were taken at 1 week, 2 weeks, 1 month, and 2 months of the maturation period at a maturation temperature of 30°C, and miso extracts were prepared and analyzed for the changes in reducing sugar, formol nitrogen, and glutamic acid concentration.

[0032] The preparation conditions are shown in Table 1.

[0033] [Table 1]

[0034] The reducing sugar content was measured by the Fehling-Lehmann-Schuhl method. The changes in reducing sugar content (mg per 1 g of miso-like seasoning) are shown in Table 2 and Figure 1.

[0035] [Table 2]

[0036] Formol nitrogen was measured by the phenolphthalein method. The change in formol nitrogen content (mg per 1 g of miso-like seasoning) is shown in Table 3 and Figure 2.

[0037] [Table 3]

[0038] Glutamic acid was measured using the L-glutamic acid measurement kit "Yamasa" NEO (manufactured by Yamasa Shoyu Co., Ltd.) The change in glutamic acid content (mg per 1 g of miso-like seasoning) is shown in Table 4 and Figure 3.

[0039] [Table 4]

[0040] It was confirmed that the Maillard reaction proceeded smoothly in all seasonings, and the color was close to that of regular miso. The increase in reducing sugar and formol nitrogen in the samples showed almost the same trends in soybean and yeast-derived protein, confirming that fermentation was progressing in the same way.

[0041] The physical property analysis showed that the viscosity of the seasoning fermented with yeast-derived protein was higher, while the hardness of the seasoning fermented with soybeans was higher. It was found that the hardness could be increased by adjusting the ratio of koji and yeast-derived protein added, and that the physical properties and texture could be improved.

[0042] The six panelists' comments on comparing yeast-derived protein with soy-based miso are as follows: Soybeans had a strong initial flavor, whereas yeast protein had no flavor change. It was flat from start to finish. The physical properties are firm. Because it has a strong umami flavor, you may be able to use less other seasonings. -Has a salty taste enhancing effect. -It has a sour taste. -Has a miso flavor.

[0043] The composition by dry weight was as follows: Protein content: 21.1% (yeast protein ratio before brewing: 75.2%) Glucan: 4.0% Mannan: 6.1%

[0044] Fermentation of yeast-derived proteins resulted in a product that is useful as a miso-like seasoning and has the same taste and flavor as conventional miso. In addition, by using yeast-derived proteins as a raw material, it was possible to produce a miso-like seasoning that does not require specific ingredient labeling related to allergies.

[0045] [Example 2] Lactic acid fermentation of yeast-derived proteins <Purpose> Yeast-derived protein is used as a protein source and fermented with lactic acid bacteria to impart a yogurt flavor.

[0046] <Test Contents> sample: (1) 20% of the above yeast-derived protein (+80% water) (2) 20% of the above yeast-derived protein + 10% glucose (+ 70% water) Lactic acid bacteria: Lactobacillus helveticus Test Content: The above sample (1) or (2) was placed in a 200 ml Erlenmeyer flask and sterilized in an autoclave at 85°C for 30 minutes. After the temperature had returned to room temperature, lactic acid bacteria lysis solution (2 ml) was added. The mixture was cultured in a thermostatic chamber at 39° C. for 22 hours while stirring with a stirrer. Sterilized in an autoclave at 65°C for 30 minutes.

[0047] Sensory test (remaining ones are kept frozen) result: pH before and after fermentation

[0048] [Table 5]

[0049] Although both produced acid and lactic acid bacteria proliferation was observed, it was clear and surprising that yeast-derived protein had excellent effects as a raw material for fermentation.

[0050] Flavor: An acidic smell was detected in both samples (1) and (2).

[0051] The composition by dry weight was as follows: Protein content: (1) 51.0% (2) 34.6% (yeast protein ratio before brewing is 99%) Glucan: (1) 12.2% (2) 8.3% Mannan: (1) 18.6% (2) 12.7%

[0052] [Example 3] Tempeh-like food manufacturing <Purpose> Production of tempeh-like foods using yeast-derived proteins

[0053] <Test Contents> Hydration was added to 500g of yeast-derived protein to a moisture content of 50%, resulting in a moist lump-like state. Granules of about 0.5cm were made and sterilized in an autoclave at 120℃ for 15 minutes. After cooling to 40℃, 500g of yeast-derived protein was seeded with 5g of tempeh fungus. It was placed in a plastic bag with holes to allow air in, and kept at 32℃ for 24 hours to ferment. The surface of the lump was covered with white mycelium, and it solidified into a firm block, creating a tempeh-like food.

[0054] The composition by dry weight was as follows: Protein content: 51.3% (yeast protein ratio before brewing is 99%) Glucan: 12.2% Mannan: 18.6%

[0055] [Example 4] Manufacture of soy sauce-like seasonings <Purpose> Production of soy sauce-like seasoning using yeast-derived protein

[0056] <Test Contents> -Making Koji 100g of yeast-derived protein, 10g of battoir flour, and 90ml of water were mixed, granulated, and sterilized in an autoclave at 120℃ for 15 minutes. When the product temperature dropped to about 30℃, 0.05g of A.oryzae spores were sprinkled on it and mixed well. It was wrapped in bleached cloth, covered with a petri dish lid, and allowed to germinate in an incubator at 30℃. When the surface turned white, it was mixed while breaking up the lumps, wrapped in cloth again, and the petri dish lid was shifted to open about 1 / 3 of the way. It was turned over in the mornings and evenings for 2 days, and when the spores had attached to the entire raw material and it had turned yellow, it was removed from the incubator.

[0057] -Preparation of soy sauce-like seasoning Distilled water was added to 120 g of salt to make a final volume of 500 ml. 60 g of the koji was placed in a preparation vessel, and 120 ml of salt water and 100 ml of yeast cells were added. 6 The mixture was added at a concentration of 1.5 ml / ml, mixed thoroughly with a spoon, and then incubated in an incubator at 30°C.

[0058] Fermentation process Immediately after brewing, the yeast-derived protein moromi turned into a cloudy white liquid. After two weeks of aging, the liquid turned into a light brown cloudy liquid with a distinctive yeast aroma. After one month of aging, the brown color deepened and the aroma became fragrant, similar to soy sauce.

[0059] The composition by dry weight was as follows: Protein content: 16.1% (yeast protein ratio before brewing was 96.3%) Glucan: 3.8% Mannan: 5.7%

Claims

1. A composition comprising fermented yeast-derived protein.

2. The composition according to claim 1 , which is a fermented food and / or fermented seasoning.

3. The composition described in claim 1, wherein the yeast-derived protein accounts for 50% or more by weight of the proteins contained in the composition.

4. The composition described in claim 1, wherein the dietary fiber contained in the composition includes glucan and / or mannan.

5. A composition produced by a process comprising the step of fermenting a yeast-derived protein.

6. A composition described in any one of claims 1 to 5, wherein the fermentation is carried out by fungi and / or bacteria.

7. An ingredient for fermented foods, containing yeast-derived proteins.

8. A method for producing a seasoning or food product, comprising a step of fermenting a yeast-derived protein.

Images