Powdery oil or fat containing yeast cell walls

Abstract

The present invention provides a powdery oil or fat containing yeast cell walls, an emulsifier, and an oil or fat. A powdery oil or fat using yeast cell walls can maintain fine emulsion particle diameters without using a milk raw material. Therefore, the powdery oil or fat according to the present invention can have excellent emulsion stability and excellent suitability for processing.

Description

Powdered oil containing yeast cell walls

[0001] The present invention relates to a powdered oil or fat containing yeast cell walls.

[0002] Powdered oils and fats are widely used in foods because they are easily mixed with water. Generally, they contain not only edible oils and fats, carbohydrates, emulsifiers, etc., but also dairy ingredients such as milk proteins (e.g., casein) for the purpose of emulsion stabilization.

[0003] In recent years, there has been a growing need to avoid the use of dairy ingredients due to the increasing demand for low-fat or fat-free foods due to dietary and health-conscious diets, as well as the increasing demand for vegan diets, in order to avoid dairy-derived allergens. In response to this need, various alternative foods have been developed that use plant-derived ingredients such as oats, soybeans, and almonds instead of dairy ingredients. In addition to plant-derived ingredients, dairy substitutes derived from yeast materials have also been reported. For example, the present applicant has reported the use of a yeast cell wall hydrolysate-containing composition, including a cell wall-lytic enzyme hydrolysate of the residue (yeast extract cell residue) after yeast extract production, as a dairy substitute, emulsifier, or emulsion stabilizer (see, for example, Patent Document 1).

[0004] Japanese Patent Application Laid-Open No. 2022-135934

[0005] However, powdered oils and fats that do not use dairy ingredients tend to have unstable emulsions, resulting in problems such as cloudiness and poor processability. Therefore, an object of the present invention is to provide a powdered oil and fat that has excellent emulsion stability even without using dairy ingredients.

[0006] As a result of intensive research to solve this problem, the present inventors discovered that powdered oils and fats (particularly creaming powders) using yeast cell walls, emulsifiers, and vegetable oils and fats can maintain a fine emulsion diameter and are highly suitable for processing, even without using dairy ingredients, and have thus completed the present invention.

[0007] The present invention is as follows. [1] A powdered oil containing yeast cell walls, an emulsifier, and an oil. [2] The powdered oil according to [1], which has an emulsified particle size (mode diameter) of 1.0 μm or less. [3] The powdered oil according to [1] or [2], which further contains a carbohydrate. [4] The powdered oil according to any one of [1] to [3], wherein the emulsifier is at least one selected from the group consisting of polyglycerol fatty acid esters and organic acid monoglycerides. [5] The powdered oil according to any one of [1] to [4], wherein the powdered oil is a creaming powder. [6] The powdered oil according to any one of [1] to [5], which does not contain dairy ingredients.

[0008] The powdered oil according to the present invention can maintain a fine emulsion particle size by using yeast cell walls, and therefore the powdered oil according to the present invention can have excellent emulsion stability and excellent processing suitability without using dairy ingredients.

[0009] In Patent Document 1, emulsions were prepared using a yeast cell wall hydrolysate, edible oils and fats, powdered sugar, and water, and their emulsifying ability was evaluated. As a result, formulations using the yeast cell wall hydrolysate showed good emulsion stability (see, for example, Formulations 1 and 2 in Test Example 1), whereas formulations using yeast cell walls (yeast extract cell residues) had issues with emulsion stability (see, for example, Formulation 4 in Test Example 1). However, in the present invention, by using yeast cell walls in combination with oils and fats and an emulsifier (Examples 1 to 5) rather than a yeast cell wall hydrolysate (Comparative Examples 3 to 5), powdered oils and fats that maintained a fine particle size and had excellent emulsion stability could be obtained (see Table 1 in the Examples below).

[0010] In one embodiment of the present invention, a powdered oil is provided, comprising yeast cell walls, an emulsifier, and an oil.

[0011] Powdered oils and fats generally refer to oils and fats encapsulated in carbohydrates or proteins to form a powder, which disperses into fine oil droplets (emulsified particles) when added to a medium such as water. In the present invention, "powdered oils and fats" refers to oils and fats encapsulated in yeast cell walls, emulsifiers, and optionally carbohydrates to form a powder, which disperses into fine oil droplets (emulsified particles) when added to a medium such as water. The fine oil droplets preferably have an emulsified particle diameter (mode diameter) of 1.0 μm or less, more preferably 0.7 μm or less. Controlling the emulsified particle diameter within this range can further improve emulsion stability. The method for measuring the emulsified particle diameter is not particularly limited and can be selected appropriately depending on the purpose. For example, it can be measured using a laser diffraction particle diameter analyzer, as described in the Examples below. The mode diameter refers to the particle diameter (mode diameter) at which the frequency is greatest in the volume-based particle size distribution.

[0012] The "yeast cell wall" used in the present invention is not particularly limited as long as it contains yeast cell walls, but typically includes the residue (insoluble fraction) of yeast cells obtained after subjecting dried yeast or (dry) yeast to extraction treatment. The yeast cell wall may be, for example, yeast cells generated as a residue after subjecting yeast to a known extraction treatment such as autolysis (protease treatment), hot water treatment, acid treatment, alkali treatment, and / or mechanical disruption, and removing the supernatant (water-soluble fraction (yeast extract)) separated by centrifugation or the like. The yeast cell wall is preferably the residue (water-insoluble fraction) of yeast cells after hot water extraction of yeast. The yeast cell wall of the present invention does not include the "yeast cell wall hydrolysate" described in Patent Document 1, i.e., the yeast cell wall obtained by hydrolyzing the residue (insoluble fraction) of yeast cells obtained after subjecting dried yeast or (dry) yeast to extraction treatment with a cell wall-lytic enzyme, particularly glucanase.

[0013] Yeast cell residue is composed of proteins, lipids, ash, dietary fiber, and the like. The protein content is, for example, 20% to 60% by mass relative to the dry mass of the yeast cell residue. The lipid content is, for example, 1% to 10% by mass relative to the dry mass of the yeast cell residue. The ash content is, for example, 0% to 10% by mass relative to the dry mass of the yeast cell residue. The dietary fiber content is, for example, 10% to 60% by mass relative to the dry mass of the yeast cell residue. In addition to general nutritional components, yeast cell residue also contains components such as β-glucan and α-mannan, which have been reported to have physiological functions. β-glucan is a polysaccharide formed by the polymerization of D-glucose via β-1,3 and β-1,6 bonds, and is classified as dietary fiber because it is a resistant component in food that cannot be digested by human digestive enzymes. α-mannan is a polysaccharide formed by polymerizing D-mannose via α-1,6 bonds, α-1,2 bonds, or α-1,3 bonds, and is classified as dietary fiber because it is an indigestible component in food that is not digested by human digestive enzymes. The β-glucan content is, for example, 10% to 40% by mass based on the dry mass of the yeast cell residue. The α-mannan content is, for example, 10% to 40% by mass based on the dry mass of the yeast cell residue.

[0014] The content of each component can be measured by known analytical methods. The protein content can be determined, for example, by measuring the nitrogen content by the Kjeldahl method and multiplying the nitrogen content by a conversion factor of 6.25. The lipid content can be quantified, for example, by the acid hydrolysis method. The ash content can be quantified by the direct ashing method. The dietary fiber content can be quantified, for example, by the Prosky method (enzyme-gravimetric method) or high-performance liquid chromatography (enzyme-HPLC method). The α-mannan content can be measured, for example, by quantifying the mannose produced by hydrolyzing mannan. The β-glucan content can be measured, for example, using a (1-3),(1-4)-β-glucan measurement kit (manufactured by Megazyme).

[0015] Furthermore, the "dry mass of yeast cell residue" used herein means the mass of the yeast cell residue after the yeast cell residue has been dried by a known method. The drying method is not particularly limited, and known drying methods can be used, such as atmospheric pressure heat drying, vacuum drying, spray drying, and freeze drying. For example, the dry mass can be obtained by drying a sample at 105°C for 5 hours in an atmospheric pressure heat dryer and then weighing the residue.

[0016] The yeast is not particularly limited as long as it is applicable to the food industry, and examples thereof include yeast for beer production, yeast for bread production, and yeast for sake production. Alternatively, the yeast is not limited to these, and examples thereof include those belonging to genera such as Saccharomyces, Saccharomycodes, Rhodotorula, Endomycopsis, Nematospora, Brettanomyces, Candida, and Torulopsis. Of these, Saccharomyces cerevisiae, Saccharomyces pastorianus, Saccharomyces bayanus, and Candida utilis are preferred. These may be used alone or in combination of two or more types.

[0017] The amount of yeast cell walls contained in the powdered oil or fat of the present invention may be, for example, 0.1 to 20% by mass, preferably 1 to 10% by mass, and more preferably 3 to 6% by mass.

[0018] The "emulsifier" used in the present invention is not particularly limited as long as it is an emulsifier permitted for use in foods, and one or more types may be used in combination. Preferred examples of emulsifiers include glycerin fatty acid esters. Examples of glycerin fatty acid esters include monoacylglycerol, diacylglycerol, organic acid monoglycerides, polyglycerin fatty acid esters, and the like. The emulsifier of the present invention is more preferably at least one selected from the group consisting of organic acid monoglycerides and polyglycerin fatty acid esters. Examples of organic acid monoglycerides include acetate fatty acid monoglyceride, citrate fatty acid monoglyceride (Poem (registered trademark) B-30, manufactured by Riken Vitamin Co., Ltd.), succinate fatty acid monoglyceride, diacetyltartarate fatty acid monoglyceride, and lactate fatty acid monoglyceride. Examples of polyglycerol fatty acid esters include decaglycerol stearate (Poem (registered trademark) J-0081HV, manufactured by Riken Vitamin Co., Ltd.), decaglycerol laurate, decaglycerol oleate, and decaglycerol myristate (SY Glystar MM-750, manufactured by Sakamoto Pharmaceutical Co., Ltd.).

[0019] The amount of emulsifier contained in the powdered oil or fat of the present invention may be, for example, 0.1 to 10% by mass, preferably 0.5 to 5% by mass, and more preferably 1 to 3% by mass.

[0020] The "oils and fats" used in the present invention are not particularly limited as long as they are permitted for use in foods, and one or more types may be used in combination. Examples of oils and fats include edible safflower oil, edible grape oil, edible soybean oil, edible sunflower oil, edible corn oil, edible cottonseed oil, sesame oil, edible rapeseed oil, edible rice bran oil, edible peanut oil, edible olive oil, edible palm oil, edible palm olein, edible palm stearin, edible palm kernel oil, edible coconut oil, edible blended oils, flavored edible oils, beef tallow, lard, chicken oil, fish oil, milk fat, hydrogenated oils and fats, and oils and fats produced by microorganisms such as yeast. The oils and fats used in the present invention are preferably oils and fats used in known powdered oils and fats, and more preferably plant-derived oils and fats such as edible palm oil, edible palm kernel oil, and edible coconut oil.

[0021] The amount of oil or fat contained in the powdered oil or fat of the present invention may be, for example, 10 to 60% by mass, preferably 10 to 50% by mass, and more preferably 20 to 40% by mass.

[0022] In one embodiment of the present invention, a powdered oil or fat is provided, further comprising a carbohydrate. The "carbohydrate" used in the present invention is not particularly limited as long as it is a carbohydrate approved for use in foods, and one or more types may be used in combination. Examples of carbohydrates include monosaccharides, disaccharides, trisaccharides, tetrasaccharides, sugar alcohols, oligosaccharides, polysaccharides, starch hydrolysates, and reduced starch hydrolysates. Preferred examples of the carbohydrate of the present invention include ketotriose, aldotriose, erythrulose, ribulose, xylulose, lyxose, deoxyribose, psicose, fructose, sorbose, tagatose, allose, altrose, glucose, mannose, gulose, idose, galactose, talose, fucose, fuculose, rhamnose, sedoheptulose, sucrose, lactose, maltose, trehalose, turanose, cellobiose, raffinose, maltotriose, acarbose, stachyose, fructooligosaccharides, galactooligosaccharides, mannanoligosaccharides, glycogen, starch, cellulose, dextrin, corn syrup, powdered sugar, white sugar, and glucan.

[0023] The amount of carbohydrate contained in the powdered oil or fat of the present invention may be, for example, 30 to 80% by mass, preferably 40 to 70% by mass, and more preferably 60 to 70% by mass.

[0024] The powdered oil or fat of the present invention may further contain additives such as, but not limited to, excipients, lubricants, binders, disintegrants, pH adjusters, solvents, solubilizers, suspending agents, buffers, preservatives, antioxidants, colorants, sweeteners, flavors, etc. These additives may be, for example, known additives, and the amounts used may be adjusted as appropriate by those skilled in the art depending on the purpose.

[0025] The powdered oil of the present invention can be produced using these raw materials in the same manner as known powdered oils. Typically, these raw materials are mixed in water, an oil-in-water (O / W) emulsion is prepared using an emulsifier, and then the mixture is spray-dried using a spray dryer or the like to produce a powder. For example, as described in the Examples below, yeast cell walls, an emulsifier, and optionally a carbohydrate are first dissolved or dispersed in warm water at 60-80°C, and if necessary, a buffer solution is further added to dissolve the mixture, thereby preparing an aqueous solution. Next, a mixture of the oil and emulsifier is added to this aqueous solution, and the resulting mixture is mixed until all components are dissolved or dispersed and an emulsion is formed. Typically, the emulsion is subsequently sterilized and homogenized. The homogenized emulsion is then injected into a spray tower and spray-dried to obtain a powdered oil. The resulting powdered oil may preferably have a moisture content of 1-3 wt%.

[0026] The "powdered oil" of the present invention can be applied to various foods and beverages, similar to known powdered oils and beverages. Examples of such foods and beverages include, but are not limited to, breads, Western confectioneries, Japanese confectioneries, paste products, noodles, soups, dressings, seasonings, retort pouch foods, processed oil and fat products, prepared oil and fat products, dairy products, and other processed foods. The "powdered oil" of the present invention can also be used as a creaming powder.

[0027] 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.

[0028] Preparation Example 1 Dried yeast (Hyper Yeast HG-DY, manufactured by Asahi Group Foods Co., Ltd.) was extracted with hot water, centrifuged, and the obtained heavy liquid (insoluble fraction) was recovered and spray-dried to obtain a yeast cell residue.

[0029] Preparation Example 2 The yeast cell residue suspension (solid content 16%) obtained in Preparation Example 1 was sterilized in an autoclave (121°C, 20 minutes), and 0.5% by mass of glucanase (Denazyme GEL-L1 / R, manufactured by Nagasevita Co., Ltd.) based on the dry mass of the yeast cell residue was added at 50°C and pH 5.3, followed by treatment at 50°C for 18 hours. The treated product was then heated to 80°C to inactivate the glucanase, concentrated to a concentration of 30% by mass, and spray-dried to obtain an enzymatic degradation product of yeast cell walls.

[0030] [Examples 1 to 5] Powdered sugar (manufactured by Toyo Kagaku Co., Ltd.), the yeast cell walls obtained in Preparation Example 1, and polyglycerol fatty acid ester (decaglycerol fatty acid ester (monomyristate) (SY Glystar MM-750, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and / or decaglycerol fatty acid ester (monostearate) (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.)) were dissolved in warm water (temperature 60 to 80 ° C.) to prepare an aqueous solution. Meanwhile, an organic acid monoglyceride (succinic acid fatty acid monoglyceride (Poem B-30, manufactured by Riken Vitamin Co., Ltd.)) was dissolved in oil (vegetable oil (hardened palm oil, manufactured by Fuji Oil Co., Ltd.)) adjusted to 70 ° C. to prepare an oil. The aqueous solution prepared above was added to the obtained oil, and mixing and preliminary emulsification were performed. Next, heat sterilization was carried out at 70°C for 10 minutes, and then homogenization was carried out using a pressure homogenizer to obtain an emulsion. The blending amounts of each component are as shown in Table 1. This emulsion was sprayed in a spray dryer in the usual manner, and then dried and powdered to obtain the powdered oils and fats of Examples 1 to 5.

[0031] [Comparative Examples 1 to 5] Powdered sugar (manufactured by Toyo Kagaku Co., Ltd.), the yeast cell wall enzymatic hydrolysate obtained in Preparation Example 2, and polyglycerin fatty acid ester (decaglycerin fatty acid ester (monomyristate) (SY Glystar MM-750, manufactured by Sakamoto Pharmaceutical Co., Ltd.) and / or decaglycerin fatty acid ester (monostearate) (Poem J-0081HV, manufactured by Riken Vitamin Co., Ltd.)) were dissolved in warm water (temperature 60 to 80 ° C.) to prepare an aqueous solution. Meanwhile, an organic acid monoglyceride (succinic acid fatty acid monoglyceride (Poem B-30, manufactured by Riken Vitamin Co., Ltd.)) was dissolved in oils and fats (vegetable oils and fats (hardened palm oil, manufactured by Fuji Oil Co., Ltd.)) adjusted to 70 ° C. to prepare an oil. The aqueous solution prepared above was added to the obtained oil, and mixing and preliminary emulsification were performed. Next, heat sterilization was carried out at 70°C for 10 minutes, and then homogenization was carried out using a pressure homogenizer to obtain an emulsion. The blending amounts of each component are as shown in Table 1. This emulsion was sprayed using a spray dryer in a conventional manner, followed by drying and powderization to obtain the powdered oils and fats of Comparative Examples 1 to 5.

[0032]

[0033] [Evaluation Example 1: Measurement of emulsion particle size] The average particle size of the emulsion particles of the powdered oils and fats was measured using a laser diffraction particle size analyzer (Mastersizer 3000, manufactured by Malvern Panalytical) by suspending 1 g of each of the obtained powdered oils and fats in 50 mL of water as samples. The results are shown in Table 2.

[0034] Even without using dairy ingredients, the powdered oils and fats made using yeast cell walls can maintain a fine emulsion particle size (mode diameter: 1.0 μm or less). Therefore, the powdered oils and fats of the present invention have excellent emulsion stability and excellent processing suitability.

Claims

1. A powdered oil or fat comprising yeast cell walls, an emulsifier and an oil or fat.

2. The powdered oil or fat described in claim 1, wherein the emulsion particle size (mode size) is 1.0 μm or less.

3. The powdered oil or fat according to claim 1, further comprising a carbohydrate.

4. The powdered oil or fat according to claim 1, wherein the emulsifier is at least one selected from the group consisting of polyglycerol fatty acid esters and organic acid monoglycerides.

5. The powdered oil or fat according to claim 1, wherein the powdered oil or fat is a creaming powder.

6. The powdered oil or fat according to claim 1, which does not contain any dairy ingredients.

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