Yeast-containing beverage

Abstract

Provided are: a yeast-containing beverage that includes a yeast extract cell residue or a cell wall lytic enzyme decomposition product of a yeast extract cell residue and a bitter-flavored material, the bitter-flavored material content being 0.001–10 mass%; a milk substitute composition that includes a concentrate or a dried product of the yeast-containing beverage; a food product composition that includes the yeast-containing beverage or the milk substitute composition; and a retronasal aroma improvement method that is characterized by adding a bitter-flavored material to a yeast-containing beverage that includes a yeast extract cell residue or a cell wall lytic enzyme decomposition product of a yeast extract cell residue. This yeast-containing beverage makes improvement on the characteristic retronasal aroma of yeast ingredients and can be used as a milk substitute.

Description

Yeast-containing beverage

[0001] The present invention relates to a yeast-containing beverage comprising a yeast extract bacterial cell residue or a cell wall lytic enzyme degradation product thereof, and a bitter taste material, a milk substitute composition comprising a concentrate or dried product thereof, a food composition comprising the same, and a method for improving retronasal aroma of a yeast-containing beverage, which comprises blending a bitter taste material with a yeast extract bacterial cell residue or a cell wall lytic enzyme degradation product thereof.

[0002] In recent years, attention has been increasingly focused on plant-derived milk substitute beverages such as oat, soybean and almond, in place of milk (particularly cow's milk), for the purpose of avoiding milk-derived allergens, or due to an increase in demand for low-fat or non-fat foods driven by diet consciousness and health consciousness, or an increase in demand for vegan diets. However, these plant-derived milk substitute beverages are usually more expensive than cow's milk, and are also known as foods containing allergenic substances.

[0003] In addition to such plant-derived milk substitute beverages, milk substitute beverages derived from yeast materials have also been reported. However, yeast materials have characteristic aromas (yeast odor, fat and oil deterioration odor, grassy odor, etc.). Therefore, when a yeast material is used at a concentration of about 5% in a milk substitute beverage for the purpose of protein supplementation, there has been a problem that such a milk substitute beverage is not suitable for direct drinking due to its strong aroma. To solve such a problem, the present applicants have reported the use of a composition containing a residue after production of a yeast extract (yeast extract bacterial cell residue) or a cell wall lytic enzyme degradation product thereof, in which the total content of specific aldehydes is controlled as a yeast material, as a milk substitute beverage (for example, see Patent Document 1).

[0004] International Publication No. 2025 / 023167

[0005] However, further improvement of the characteristic aroma in milk substitute beverages derived from yeast materials, in particular, improvement of the retronasal aroma, which is the aroma component sensed as it passes from the back of the throat to the nose when the milk substitute beverage derived from yeast materials is held in the mouth, is still demanded.

[0006] The inventors of the present invention conducted extensive research to solve the above problems and, as a result, discovered that by adding a predetermined amount of bittering material to a yeast-containing beverage containing yeast extract cell residue or its cell wall lysis enzyme hydrolysate, the characteristic aroma of the yeast-containing beverage is further improved, and in particular, the oral aroma (retronasal) is improved, thus completing the present invention.

[0007] Therefore, the gist of the present invention is as follows: [1] A yeast-containing beverage comprising yeast extract cell residue or its cell wall lysate enzyme hydrolysate and a bittering agent, wherein the bittering agent content is 0.001 to 10% by mass. [2] The yeast-containing beverage according to [1], wherein the ratio of the bittering agent to the total mass of the yeast extract cell residue or its cell wall lysate enzyme hydrolysate is 0.001 to 20% by mass. [3] The yeast-containing beverage according to [1] or [2], wherein the bittering agent is at least one selected from the group consisting of caffeine, quinine, theobromine, gentiooligosaccharide, melanoidin, caramel, catechin and chlorogenic acid. [4] The yeast-containing beverage according to any one of [1] to [3], wherein the ratio of protein derived from yeast extract cell residue or its cell wall lysate enzyme hydrolysate to the total mass of protein in the beverage is 50% by mass or more. [5] A yeast-containing beverage according to any one of [1] to [4], further comprising 0.01% by mass or more of carbohydrates and / or 0.001 to 30% by mass of oils and fats. [6] A yeast-containing beverage according to any one of [1] to [5], wherein the pH is 7.5 or less. [7] A milk substitute composition comprising a concentrate or dried product of the yeast-containing beverage according to any one of [1] to [6]. [8] A food composition comprising the yeast-containing beverage according to any one of [1] to [6], or the milk substitute composition according to [7]. [9] A method for improving the oral aroma of a yeast-containing beverage, characterized by blending a bittering material in an amount of 0.001 to 10% by mass with a yeast-containing beverage containing yeast extract cell residue or a cell wall lysis enzyme hydrolysate thereof.

[0008] According to the present invention, a yeast-containing beverage can be provided using inexpensive and readily available yeast material (yeast extract cell residue or its cell wall lysis enzyme hydrolysate) and a bittering agent as raw materials. The yeast-containing beverage of the present invention is suitable for direct consumption because, by blending a predetermined amount of bittering agent with the yeast material, the characteristic aroma unique to yeast, particularly the oral aroma (retronasal), is improved. Furthermore, it is possible to provide a yeast-containing beverage with a higher concentration of yeast material than conventional products. Therefore, the yeast-containing beverage of the present invention makes it easier to ingest yeast-derived proteins, dietary fiber, and other nutrients.

[0009] One embodiment of the present invention provides a yeast-containing beverage comprising yeast extract cell residue or its cell wall lysis enzyme hydrolysate, and a bittering agent, wherein the bittering agent content is 0.001 to 10% by mass.

[0010] In this invention, "milk substitute beverage" means a beverage that can be used as a substitute for milk (typically cow's milk) consumed by humans. Milk consumed by humans is a cloudy liquid secreted from the mammary glands of mammals that has nutrients such as water, protein, lipids, carbohydrates, vitamins, and minerals, and a distinctive milky flavor. A milk substitute beverage means a liquid that is consumed having one or more of these characteristics. Milk substitute beverages are generally made from plant-based ingredients such as soybeans, almonds, oats, rice, and coconuts, and contain plant-derived proteins and lipids, and some also contain dietary fiber, which is hardly found in milk. Milk substitute beverages made from these plant-based ingredients may be used alone, in combination with other ingredients, or mixed with animal-derived milk. The yeast-containing beverage of this invention can also be used in the same way as milk substitute beverages made from such known plant-based ingredients.

[0011] The "yeast" of the present invention is not particularly limited as long as it can be applied in the food industry, but examples include yeast for beer production, yeast for bread production, and yeast for sake production. Alternatively, although not limited to these, examples of yeasts include those belonging to the genera Saccharomyces, Saccharomycodes, Rhodotorula, Endomycopsis, Nematospora, Brettanomyces, Candida, and Torlopsis. Among these, Saccharomyces cerevisiae, Saccharomyces pastorianus, and Saccharomyces bayanus are preferred. These may be used individually or in combination of two or more types.

[0012] In the present invention, "yeast extract cell residue" is not particularly limited as long as it includes 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 produced as residue after removing the supernatant (water-soluble fraction (yeast extract)) separated by centrifugation or the like, when yeast is subjected to known extraction treatments such as autolysis (protease treatment), hot water treatment, acid treatment, alkali treatment, and / or mechanical crushing treatment. Preferably, the yeast extract cell residue is the residue (water-insoluble fraction) of yeast cells after hot water extraction of yeast. Preferably, the yeast extract cell residue (water-insoluble fraction) according to the present invention has a soluble solid content of less than 5% by mass relative to its dry mass. Soluble solids mean soluble in water, and the soluble solid content is calculated as the percentage (mass%) of the dry mass of the yeast extract cell residue. The soluble solid content of the yeast extract cell residue according to the present invention can be measured, for example, by following the method described in Test Example 4 of Patent Document 1. In this specification, "dry mass of yeast extract cell residue" refers to the mass of the yeast extract cell residue after drying the yeast extract cell residue by a known method. There are no particular limitations on the drying method, and any known drying method can be used, such as atmospheric pressure heating drying, vacuum drying, spray drying, or freeze-drying. For example, it can be obtained by drying the sample at 105°C for 5 hours in an atmospheric pressure heating dryer and weighing the residue.

[0013] In the yeast cell residue (water-insoluble fraction) obtained in this manner, if the total amount of heptanal, octanal, and nonanal, which are linear saturated aliphatic aldehydes having 7 to 9 carbon atoms, is greater than or equal to the predetermined amount described later, a yeast extract cell residue in which the amount of linear saturated aliphatic aldehydes having 7 to 9 carbon atoms is less than or equal to the predetermined amount described later can be obtained by performing appropriate purification and washing operations as needed. Such purification and washing operations include, for example, repeating extraction and separation treatments, or increasing the amount of washing water.

[0014] In a preferred embodiment of the present invention, the yeast extract cell residue may be such that the total amount of linear saturated aliphatic aldehydes having 7 to 9 carbon atoms is reduced to a predetermined amount or less. Linear saturated aliphatic aldehydes are known to have citrus, grassy, ​​or oxidized oily aromas. In addition, alcohols such as octanol and nonanol, and 2-pentylfuran, are known to have floral or sweet fruity aromas, but they have also been reported to be present in oxidized oil products. When saturated linear aliphatic aldehydes are present in high concentrations, they are known to produce an unpleasant odor. Linear aliphatic aldehydes with a long carbon number are less volatile than saturated linear aliphatic aldehydes with a short carbon number, and the impression of the aroma also differs depending on the carbon number. Butanal (4 carbon atoms) and pentanal (5 carbon atoms) have a sweet and sour, burnt, pungent odor, while hexanal (6 carbon atoms) is said to contribute to the grassy smell of soybeans. Heptanal (7 carbon atoms), octanal (8 carbon atoms), and nonanal (9 carbon atoms) have a grassy smell as well as an oily smell and a smell similar to that emitted when oils oxidize. Decanal (10 carbon atoms) has an oily smell as well as a citrusy smell.

[0015] For example, the total amount of linear saturated aliphatic aldehydes having 7 to 9 carbon atoms contained in the yeast extract cell residue is preferably 3.8 ppm or less, more preferably 3.5 ppm or less, even more preferably 3.0 ppm or less, and particularly preferably 2.0 ppm or less, relative to the dry mass of the residue, from the viewpoint of reducing "yeast odor," "oil deterioration odor," and "grassy odor." The lower limit of the total amount of linear saturated aliphatic aldehydes having 7 to 9 carbon atoms contained in the yeast extract cell residue is not particularly limited relative to the dry mass of the residue, and it does not need to be detected, but if detected, it is generally 0.03 ppm or more. It has been reported that linear saturated aliphatic aldehydes having 7 to 9 carbon atoms contribute to "oil deterioration odor" and "grassy odor," and that controlling their content in the yeast extract cell residue to 3.8 ppm or less reduces the characteristic aroma of yeast (Patent Document 1).

[0016] Specifically, the content of heptanal, a linear saturated aliphatic aldehyde having 7 carbon atoms, in the yeast extract cell residue is preferably 1.50 ppm or less, more preferably 1.40 ppm or less, even more preferably 1.25 ppm or less, and particularly preferably 1.00 ppm or less, relative to the dry mass of the residue. Furthermore, the content of octanal, a linear saturated aliphatic aldehyde having 8 carbon atoms, in the yeast extract cell residue is preferably 0.37 ppm or less, more preferably 0.35 ppm or less, even more preferably 0.30 ppm or less, and particularly preferably 0.20 ppm or less, relative to the dry mass of the residue. Furthermore, the content of nonanal, a linear saturated aliphatic aldehyde having 9 carbon atoms, contained in the yeast extract cell residue is preferably 2.02 ppm or less, more preferably 1.80 ppm or less, even more preferably 1.50 ppm or less, and particularly preferably 1.00 ppm or less, relative to the dry mass of the residue. The lower limit of the content of heptanal and / or octanal and / or nonanal contained in the yeast extract cell residue according to the present invention is not particularly limited relative to the dry mass of the residue, and may not be detected, but if detected, each is generally 0.01 ppm or more.

[0017] Yeast extract cell residue is composed of proteins, lipids, ash, and dietary fiber. The protein content is, for example, 20% to 60% by mass relative to the dry mass of the yeast extract cell residue. The lipid content is, for example, 1% to 10% by mass relative to the dry mass of the yeast extract cell residue. The ash content is, for example, 0% to 10% by mass relative to the dry mass of the yeast extract cell residue. The dietary fiber content is, for example, 10% to 60% by mass relative to the dry mass of the yeast extract cell residue. In addition to general nutritional components, yeast extract cell residue also contains components with reported physiological functions, such as β-glucan and α-mannan. β-glucan is a polysaccharide in which D-glucose is polymerized by β-1,3 and β-1,6 links, and is classified as dietary fiber because it is an indigestible component in food that is not digested by human digestive enzymes. α-mannan is a polysaccharide polymerized from D-mannose via α-1,6, α-1,2, or α-1,3 links, and is classified as dietary fiber because it is an indigestible component in food that cannot be digested by human digestive enzymes. The β-glucan content is, for example, 10% to 40% by mass relative to the dry mass of the yeast extract cell residue. The α-mannan content is, for example, 10% to 40% by mass relative to the dry mass of the yeast extract cell residue. The content of each component can be measured by known analytical methods. The protein content can be measured as nitrogen content by, for example, the Kjeldahl method, and then multiplied by a conversion factor of 6.25 to determine the α-mannan content. The lipid content can be quantified by, for example, the acid hydrolysis method. The ash content can be quantified by the direct ashing method. The dietary fiber content can be quantified by, for example, 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).

[0018] In the present invention, "cell wall lysate decomposition product" means a product obtained by decomposing yeast extract cell residue with a cell wall lysate, specifically, a product obtained by decomposing the yeast cell walls contained in the yeast extract cell residue with a cell wall lysate.

[0019] In the present invention, "cell wall lysis enzyme" means an enzyme or combination of enzymes capable of degrading part or all of the cell wall of yeast. The cell wall lysis enzyme is preferably one that has endo-activity, and more preferably one that has only endo-activity. The cell wall lysis enzyme is preferably one with low, almost no, or no protease activity (i.e., no protease activity). Alternatively, if a cell wall lysis enzyme with protease activity is used, or if an enzyme with protease activity is present, it is preferable to use it under conditions that suppress protease activity (e.g., pH, temperature, etc.).

[0020] The cell wall lysis enzyme may be derived from natural products, commercially available products, or obtained by methods such as genetic engineering.

[0021] Examples of cell wall lytic enzymes are not limited to these, but include glucanase, mannanase, etc. Glucanase (preferably having endo-activity (preferably only endo-activity), and / or glucanase without protease activity) is, for example, a glucanase having β-1,3, β-1,4, and / or β-1,6 activity, preferably a glucanase derived from the genus Streptomyces or Talaromyces, more preferably a glucanase derived from the genus Streptomyces, even more preferably a glucanase derived from Streptomyces and having β-1,3, β-1,4, and / or β-1,6 activity, and even more preferably a glucanase derived from Streptomyces and having β-1, 3. A glucanase having β-1,4 and / or β-1,6 activity and endoactivity (preferably having only endoactivity), more preferably a glucanase derived from Streptomyces having β-1,3, β-1,4 and / or β-1,6 activity, endoactivity and lacking protease activity (for example, Denatzyme GEL-L1 / R manufactured by Nagase Vita Co., Ltd.), and even more preferably a glucanase derived from Streptomyces having β-1,3, β-1,4 and / or β-1,6 activity, having only endoactivity and lacking protease activity.

[0022] In a preferred embodiment of the present invention, the cell wall lytic enzyme is glucanase.

[0023] In a preferred embodiment of the present invention, the cell wall lytic enzyme is a glucanase having β-1,3, β-1,4, and / or β-1,6 activity.

[0024] In a preferred embodiment of the present invention, the cell wall lytic enzyme is a glucanase derived from Streptomyces.

[0025] In a preferred embodiment of the present invention, the cell wall lysis enzyme is a glucanase derived from Streptomyces and having β-1,3, β-1,4, and / or β-1,6 activity.

[0026] In a preferred embodiment of the present invention, the cell wall lytic enzyme is a glucanase having endoactivity (preferably having only endoactivity).

[0027] In a preferred embodiment of the present invention, the cell wall lytic enzyme is a glucanase derived from Streptomyces, having β-1,3, β-1,4, and / or β-1,6 activity and endoactivity (preferably having only endoactivity).

[0028] In a preferred embodiment of the present invention, the cell wall lysis enzyme is a glucanase that does not have protease activity.

[0029] In a preferred embodiment of the present invention, the cell wall lysis enzyme is a glucanase derived from Streptomyces, having β-1,3, β-1,4, and / or β-1,6 activity, endo-activity (preferably only endo-activity), and lacking protease activity.

[0030] In this invention, "dry mass of cell wall lysate enzyme hydrolysate of yeast extract cell residue" means the mass of cell wall lysate enzyme hydrolysate of yeast extract cell residue after drying by a known method. The drying method is not particularly limited and any known drying method can be used, such as atmospheric pressure heating drying, vacuum drying, spray drying, or freeze-drying. For example, it can be obtained by drying the sample in an atmospheric pressure heating dryer at 105°C for 5 hours and then weighing the residue.

[0031] In a preferred embodiment of the present invention, the cell wall lysate enzyme hydrolysate of the yeast extract cell residue may be one in which the total amount of linear saturated aliphatic aldehydes having 7 to 9 carbon atoms contained in the residue is reduced to a predetermined amount or less. The preferred embodiment of the total amount of linear saturated aliphatic aldehydes having 7 to 9 carbon atoms contained in the yeast extract cell residue, and the preferred embodiment of the respective contents of heptanal, octanal, and nonanal are the same as described above.

[0032] The cell wall-lysing enzyme hydrolysate of yeast extract cell residue is composed of proteins, lipids, ash, and dietary fiber. The protein content is, for example, 20% to 60% by mass relative to the dry mass of the cell wall-lysing enzyme hydrolysate of yeast extract cell residue. The lipid content is, for example, 1% to 10% by mass relative to the dry mass of the cell wall-lysing enzyme hydrolysate of yeast extract cell residue. The ash content is, for example, 0% to 10% by mass relative to the dry mass of the cell wall-lysing enzyme hydrolysate of yeast extract cell residue. The dietary fiber content is, for example, 10% to 60% by mass relative to the dry mass of the cell wall-lysing enzyme hydrolysate of yeast extract cell residue. In addition to general nutritional components, the cell wall-lysing enzyme hydrolysate of yeast extract cell residue also contains components with reported physiological functions, such as β-glucan and α-mannan. β-glucan is a polysaccharide polymerized from D-glucose via β-1,3 and β-1,6 links, and is classified as dietary fiber because it is an indigestible component in food that cannot be digested by human digestive enzymes. α-mannan is a polysaccharide polymerized from D-mannose via α-1,6, α-1,2, or α-1,3 links, and is classified as dietary fiber because it is an indigestible component in food that cannot be digested by human digestive enzymes. The β-glucan content fluctuates due to decomposition by the exoactivity of glucanase contained in cell wall lysis enzymes, but is for example from 0% to 40% by mass relative to the dry mass of the cell wall lysis enzyme hydrolysate of yeast extract cell residue. The α-mannan content is for example from 10% to 40% by mass relative to the dry mass of the cell wall lysis enzyme hydrolysate of yeast extract cell residue. The content of each component can be measured by known analytical methods as described above.

[0033] Methods for obtaining "cell wall lysate degradation products" are not limited to these, but include, for example, methods known to those skilled in the art, methods described in the examples, or the following: (a) a method comprising treating yeast extract cell residue with a cell wall lysate, and (b) recovering the processed product obtained in (a), or similar methods.

[0034] In another embodiment, the degradation product is obtained by a method comprising: (a) treating the yeast extract cell residue with a cell wall lysis enzyme (preferably glucanase) at about 40 to about 60°C for about 1 to about 24 hours; and (b) recovering the product obtained in (a).

[0035] The "yeast extract cell residue" in (a) above is as described above, and preferably is the residue of yeast cells (water-insoluble fraction) after hot water extraction of yeast, and preferably a yeast extract cell residue in which the soluble solids content is less than 5% by mass relative to its dry mass is used.

[0036] The "cell wall lytic enzyme" in (a) above is as described above, and is preferably a glucanase.

[0037] The "processing" in (a) above is not particularly limited as long as the conditions allow the cell wall-lysing enzyme to decompose the yeast cell walls contained in the yeast extract residue, and can be appropriately changed depending on the origin of the yeast cell walls, the type and / or amount of the cell wall-lysing enzyme, the desired characteristics, etc. The processing is usually carried out in a desired solvent (e.g., water). For example, it is carried out using a suspension in which the yeast extract residue is suspended in a solvent (e.g., water). The suspension may be subjected to sterilization treatment (e.g., heat sterilization, filtration sterilization, etc.) as needed. Treatment of yeast extract cell residue with cell wall lysis enzymes can be carried out, for example, at a temperature greater than 0 to less than 100°C (preferably about 10 to about 70°C, more preferably about 25 to about 65°C, even more preferably about 40 to about 60°C), for about 0.5 to about 120 hours (preferably about 0.5 to about 60 hours, more preferably about 1 to about 24 hours, even more preferably about 3 to about 24 hours, and even more preferably about 12 to about 24 hours), and at a pH of about 1 to about 12 (preferably about 2 to about 10, more preferably about 3 to about 8, even more preferably about 4 to about 6). After the above treatment, the cell wall lysis enzymes may be inactivated by high-temperature treatment, acid or alkali treatment, etc., as necessary.

[0038] In (b) above, the processed product obtained in (a), including the residue (insoluble fraction), may be used as is as the "cell wall lysate hydrolysate of yeast extract cell residue," or, if necessary, the product may be further purified (e.g., HPLC, ultrafiltration), concentrated (e.g., air drying, vacuum filtration, vacuum concentration), sterilized (e.g., heat sterilization, filtration sterilization), dried (e.g., air drying, heating, vacuum, spray drying, freeze drying), etc., and the resulting product may be used as the "cell wall lysate hydrolysate of yeast extract cell residue." The conditions in these processes can be appropriately adjusted by those skilled in the art.

[0039] The content of yeast extract cell residue or its cell wall lysis enzyme hydrolysate in the yeast-containing beverage of the present invention is preferably 1 to 30% by dry mass, and more preferably 5 to 20% by dry mass.

[0040] In the present invention, "bitter material" refers to any component identified as having a bitter taste, or a mixture containing such component, that can be incorporated into food products. Examples of such bittering materials include alkaloids such as caffeine, quinine or cinchona extract, theobromine or cocoa extract; terpenes such as limonin, ovakunone, nomilin, cucurbitacins, humulone, rubron, and menthol; glycosides such as gentiopicrin, svertiamarin, amarogentin, svercid, asperuloside, saponin, naringin, neohesperidin, aglycone, quercetin, and tannin; peptides such as hydrolyzed milk protein, hydrolyzed soy protein, hydrolyzed wheat protein, and hydrolyzed corn protein; amino acids such as tryptophan, phenylalanine, methionine, arginine, valine, leucine, isoleucine, and proline; polyphenols such as chlorogenic acid, catechin, procyanidin, and proanthocyanidin; and sugars or their reactions such as gentiooligosaccharides, melanoidins, and caramel. The bittering materials in the yeast-containing beverage of the present invention may be used individually or in combination of two or more types.

[0041] In another embodiment of the present invention, the bittering agent is at least one selected from the group consisting of caffeine, quinine or cinchona extract, theobromine or cocoa extract, gentiooligosaccharide, melanoidin, caramel, chlorogenic acid, and catechin, preferably at least one or two selected from the group consisting of gentiooligosaccharide, caramel, and catechin.

[0042] The bittering agent content in the yeast-containing beverage of the present invention is 0.001 to 10% by mass. The bittering agent content is appropriately selected within the above range depending on the yeast extract cell residue or its cell wall lysis enzyme decomposition product, the type of bittering agent, etc. The bittering agent content is 0.001% by mass or more, preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and 10% by mass or less, preferably 5% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less. For example, if the bittering agent is an alkaloid such as caffeine or a polyphenol such as catechin, its content in the yeast-containing beverage of the present invention may be 0.001 to 10% by mass, preferably 0.001 to 5% by mass, and more preferably 0.001 to 1% by mass. Furthermore, if the bittering agent is a sugar such as gentiooligosaccharide or caramel, or a reaction thereof, the amount contained in the yeast-containing beverage of the present invention may be 0.001 to 10% by mass, preferably 0.01 to 10% by mass, and more preferably 0.1 to 10% by mass.

[0043] In another embodiment of the present invention, the ratio of the bittering agent to the total mass of the yeast extract cell residue or its cell wall lysis enzyme hydrolysate in a yeast-containing beverage is 0.001 to 250% by mass. The ratio of the bittering agent to the yeast extract cell residue or its cell wall lysis enzyme hydrolysate is appropriately selected within the above range depending on the type of bittering agent, but is preferably 0.01 to 100% by mass, more preferably 0.1 to 50% by mass, and even more preferably 1 to 25% by mass.

[0044] The yeast-containing beverage of the present invention is in the form of a cloudy liquid comprising, in an appropriate medium (preferably water), a yeast extract cell residue or a cell wall lytic enzyme degradation product thereof, and a bitter-tasting material at an appropriate concentration as described above.

[0045] The blending amount of the medium (preferably water) in the yeast-containing beverage is, for example, 30 to 97 mass%, preferably 40 to 95 mass%, more preferably 45 to 93 mass%, relative to the mass of the yeast-containing beverage. In the yeast-containing beverage, when the blending amount of the medium (preferably water) is within the above range, the yeast extract cell residue or the cell wall lytic enzyme degradation product thereof and the bitter-tasting material are homogeneously dispersed in the medium, giving a pleasant-tasting beverage. Therefore, the yeast-containing beverage of the present invention is a new milk substitute beverage that uses yeast as the main raw material, which has a milky appearance and is based on yeast-derived protein.

[0046] In another embodiment of the present invention, in the yeast-containing beverage of the present invention, the ratio of the protein derived from the yeast extract cell residue or the cell wall lytic enzyme degradation product thereof to the mass of the total protein in the beverage is 50 mass% or more, preferably 60 mass% or more, more preferably 70 mass% or more, still more preferably 80 mass% or more, even more preferably 90 mass% or more, and particularly preferably 100 mass%.

[0047] In one embodiment of the present invention, the yeast-containing beverage comprising the yeast extract cell residue or the cell wall lytic enzyme degradation product thereof and the bitter-tasting material of the present invention further comprises oils and fats and / or carbohydrates. By further incorporating oils and fats and / or carbohydrates, the yeast-containing beverage of the present invention can be made into a beverage that allows efficient intake of yeast-derived proteins, dietary fibers, and other nutrients while maintaining a pleasant mouthfeel. Furthermore, if no animal-derived oils and fats and / or carbohydrates are used, the beverage can be suitable for vegetarians and vegans who avoid consuming animal-derived foods. For example, when oils and fats produced using microorganisms as raw materials are used, it becomes a new milk substitute beverage that uses neither animals nor plants.

[0048] In the present invention, "oil and fat" includes, but is not limited to, vegetable oils and fats, animal oils and fats, processed oils and fats, for example, 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 oil, flavored edible oil, beef tallow, lard, chicken oil, fish oil, milk fat, hydrogenated oils and fats, transesterified oils and fats, powdered oils and fats, enzyme-treated oils and fats, oils and fats produced by microorganisms such as yeast, and the like. These may be used alone or in combination of two or more kinds.

[0049] The amount of the oil and fat contained in the yeast-containing beverage of the present invention is 0.001 to 30% by mass, preferably 0.001 to 10% by mass, more preferably 0.001 to 5% by mass, and even more preferably 0.1 to 2% by mass, based on the mass of the yeast-containing beverage. In a yeast-containing beverage, a higher blended amount of oil and fat can provide more richness, satisfaction, and smooth mouthfeel. On the other hand, if the blended amount is excessively increased, there are undesirable effects such as reduced ease of drinking as a yeast-containing beverage and excessively increased energy intake. However, when the blended amount of oil and fat is within the above range, it is possible to obtain a beverage that is easy to drink and allows appropriate energy intake, while imparting richness, satisfaction, and smooth mouthfeel to the yeast-containing beverage.

[0050] In the present invention, "carbohydrates" include, for example, monosaccharides, disaccharides, trisaccharides, tetrasaccharides, oligosaccharides, polysaccharides, starch hydrolysates, reduced starch hydrolysates, etc., and these may be used individually or in combination of two or more types. Carbohydrates are not limited to these, but examples include ketotriose, aldotrioose, erythrulose, ribulose, xylulose, lyxose, deoxyribose, psicose, fructose, sorbose, tagatose, allose, altrose, glucose, mannose, growth, idose, galactose, talose, fucose, fuculose, rhamnose, sedoheptulose, sucrose, lactose, maltose, trehalose, turanose, cellobiose, raffinose, maltotriose, acarbose, stachyose, fructooligosaccharides, galactooligosaccharides, mannan-oligosaccharides, glycogen, starch, dextrin, corn syrup, corn syrup, powdered starch, glucose-fructose syrup, high-fructose corn syrup, and glucans. These can be used individually or in combination of two or more.

[0051] The amount of carbohydrates in the yeast-containing beverage of the present invention can be 0.01% by mass or more, more preferably 0.1 to 30% by mass, and even more preferably 0.1 to 10% by mass, relative to the mass of the yeast-containing beverage. In a yeast-containing beverage, a higher amount of carbohydrates can be added to provide greater sweetness, satisfaction, and smoothness of taste. On the other hand, if the amount added is too high, there are undesirable effects such as a decrease in the drinkability of the yeast-containing beverage and an excessive increase in energy intake. However, if the amount of carbohydrates added is within the above range, it is possible to create a beverage that is easy to drink, provides richness, satisfaction, and smoothness of taste, and allows for appropriate energy intake.

[0052] The yeast-containing beverage of the present invention is not limited to these, but may further contain additives such as excipients, lubricants, binders, disintegrants, pH adjusters, solvents, solubilizers, suspending agents, buffers, preservatives, antioxidants, colorants, sweeteners, surfactants, and flavorings. These additives may be known ones that are usable in food, for example, and the amount used may be appropriately adjusted by those skilled in the art depending on the purpose.

[0053] For example, in one embodiment of the present invention, a yeast-containing beverage containing the yeast extract cell residue or its cell wall lysis enzyme hydrolysate, and a bittering agent has a pH of 7.5 or less, preferably 4.6 to 7.0, and more preferably 6.0 to 7.0. The pH range can be appropriately adjusted as needed by adding additives such as pH adjusters after mixing the yeast extract cell residue or its cell wall lysis enzyme hydrolysate, the bittering agent, and any optional components in water.

[0054] The yeast-containing beverage of the present invention is usually provided in a suitable food and beverage container such as a glass bottle, metal can, paper carton, PET bottle, or pouch. However, if necessary, it may be subjected to a known sterilization process (e.g., heat sterilization, ultraviolet sterilization, ozone sterilization, filtration sterilization, etc.) before or after being placed in the food and beverage container.

[0055] The yeast-containing beverage of the present invention can be consumed directly as a milk substitute, or it can be used in place of milk in food and beverages containing milk. For example, the yeast-containing beverage of the present invention may be incorporated into food and beverages, or mixed with food and beverages before, during, and / or after cooking. When incorporating it into food and beverages, a concentrate or dried product of the yeast-containing beverage of the present invention may be used instead.

[0056] Therefore, in another embodiment of the present invention, a milk substitute composition comprising a concentrate or dried product of a yeast-containing beverage is provided. The yeast-containing beverage is the yeast-containing beverage of the present invention as described above. The concentrate or dried product can be obtained in liquid, paste, or powder form by subjecting the yeast-containing beverage of the present invention to known concentration methods (e.g., air drying, freeze concentration, reverse osmosis concentration, ultrasonic atomization separation, vacuum concentration, etc.) or drying methods (e.g., air drying, heating, vacuum / pressure drying, fluidized bed drying, microwave heating, high-frequency heating, drum drying, vacuum drying, spray drying, freeze drying, etc.). If necessary, the concentrate or dried product may be subjected to known sterilization steps (e.g., heat sterilization, ultraviolet sterilization, ozone sterilization, filtration sterilization, etc.). The concentrate or dried product thus obtained may be used as a milk substitute composition and incorporated into food and beverages, etc., in place of milk or known milk substitute beverages, or mixed with food and beverages, etc., before, during, and / or after cooking. Alternatively, water may be added again to the milk substitute composition to make a yeast-containing beverage. The milk substitute composition of the present invention may also comprise a concentrate or dried product of a yeast-containing beverage and any additives, the examples of which are the same as those that can be used in the yeast-containing beverage described above.

[0057] Another embodiment of the present invention provides a food composition comprising a yeast-containing beverage, or a concentrate or dried product thereof. Examples of food compositions of the present invention, but which are not limited to these, include beverages containing or intended to contain milk, known milk substitute beverages or powdered milk, soups, sauces such as white sauce, dressings such as mayonnaise and semi-solid dressings, confectionery such as cookies and chocolate, dairy products such as margarine, fat spreads, ice cream, lacto ice cream, ice milk, pudding, cheese, cheese food, and processed cheese, bread, retort foods, extract seasonings, processed oils and fats, oil and fat preparations, and other processed foods.

[0058] Another embodiment of the present invention provides a method for improving the oral aroma of a yeast-containing beverage, characterized by adding a bittering agent to a yeast-containing beverage containing yeast extract cell residue or its cell wall lysis enzyme hydrolysate in an amount of 0.001 to 10% by mass. In this embodiment, the description given for the above-described embodiment of the yeast-containing beverage can be applied similarly.

[0059] The present invention will be described in more detail below using examples, but these examples do not limit the scope of the present invention in any way.

[0060] [Preparation Example 1] Dried yeast (Hyper Yeast HG-DY, manufactured by Asahi Group Foods Co., Ltd.) was extracted with hot water, and the heavy liquid (insoluble fraction) obtained by separating it from the yeast extract using a nozzle-type continuous centrifuge was sterilized at 125°C for 40 seconds, and spray-dried to obtain yeast extract cell residue. Next, a slurry (solid content 16%) was prepared by suspending the obtained yeast extract cell residue in water. Three nozzle-type continuous centrifuges were arranged in series, and solid-liquid separation was performed while adding water to obtain a heavy liquid from which soluble components had been removed. The obtained heavy liquid was sterilized at 125°C for 40 seconds. After sterilization, the heavy liquid was adjusted to 50°C and pH 5.3, and 0.2% by mass of glucanase (Denazyme GEL-L1 / R, manufactured by Nagase Vita Co., Ltd.) relative to the dry mass was added, and the mixture was treated at 50°C for 18 hours. The treated material was subjected to sterilization and inactivation of glucanase at 125°C for 40 seconds, and the cell wall lysis enzyme hydrolysate was obtained by spray drying. The cell wall lysis enzyme hydrolysate of yeast extract cell residue obtained in this preparation example was prepared in the same manner as in Example 2 of International Publication No. 2025 / 023167 (Patent Document 1).

[0061] [Examples 1-12, Comparative Example 1] Raw materials were added to 80°C hot water according to the compositions shown in Table 1, and stirred with a homogenizer (TK Homomixer, Primix Co., Ltd.; 60°C, 3000 rpm) to perform preliminary emulsification (60°C, 10000 rpm, 1 minute). Next, the mixture was emulsified with a homogenizer (Homogenizer L-100-H2-CH, Sanwa Engineering Co., Ltd.: total 30 MPa / 2 times) to obtain the base liquid. Then, each bittering material was added to the base liquid to the concentrations shown in Table 2, the obtained compositions were filled into retort pouches, and sterilized in an autoclave (121°C, 4 minutes) to obtain the yeast-containing beverages of Examples 1-12 and Comparative Example 1. The pH of the beverages is shown in Table 2.

[0062]

[0063]

[0064] [Test Example 1: Sensory Evaluation of Yeast-Containing Beverages] The yeast-containing beverages of Examples 1-3 and Comparative Example 1 were evaluated as follows. Five expert panelists performed a sensory evaluation of the oral aroma of each beverage after consumption, which had been cooled to 4°C, based on the evaluation criteria below.

[0065] [Evaluation Criteria] 5 points: No yeast odor detected in the mouth after drinking 4 points: Almost no yeast odor detected in the mouth after drinking 3 points: Slight yeast odor detected in the mouth after drinking 2 points: Yeast odor detected in the mouth after drinking 1 point: Strong yeast odor detected in the mouth after drinking

[0066] [Results] The evaluation results are shown in Table 3 as average values. The results show that the yeast-containing beverages of Examples 1 to 12 exhibited significantly reduced yeast odor in the oral aroma compared to the beverage of Comparative Example 1, demonstrating desirable sensory characteristics as a dairy substitute beverage.

[0067]

[0068] [Examples 13, 14, Comparative Example 2] Raw materials were added to 80°C hot water according to the composition shown in Table 4, and stirred with a homogenizer (TK Homomixer, Primix Co., Ltd.; 60°C, 3000 rpm) to perform preliminary emulsification (60°C, 10000 rpm, 1 minute). Next, heat sterilization was performed at 70°C for 10 minutes, and then emulsified with a homogenizer (homogenizer L-100-H2-CH, Sanwa Engineering Co., Ltd.: total 30 MPa / 2 times) to obtain an emulsion. The obtained emulsion was sprayed and dried in a spray dryer by a conventional method to obtain the dried products of the yeast-containing beverages of Examples 13, 14 and Comparative Example 2 as powders.

[0069]

[0070] [Test Example 2: Sensory Evaluation of Dried Yeast-Containing Beverages] Water was added to the dried yeast-containing beverages of Examples 13, 14 and Comparative Example 2 to a concentration of 10% by mass to reconstitute the yeast-containing beverages, and a sensory evaluation was performed as follows. Five expert panelists performed a sensory evaluation of the oral aroma of each beverage after consumption, cooled to 4°C, based on the evaluation criteria below.

[0071] [Evaluation Criteria] 5 points: No yeast odor detected in the mouth after drinking 4 points: Almost no yeast odor detected in the mouth after drinking 3 points: Slight yeast odor detected in the mouth after drinking 2 points: Yeast odor detected in the mouth after drinking 1 point: Strong yeast odor detected in the mouth after drinking

[0072] [Results] The evaluation results are shown in Table 5 as average values. The results show that the beverages reconstructed from the dried yeast-containing beverages of Examples 13 and 14 exhibited significantly reduced yeast odor in the oral aroma compared to Comparative Example 2, demonstrating desirable sensory characteristics as a milk substitute beverage.

[0073]

[0074] In conventional technology (particularly Patent Document 1), attempts were made to improve the characteristic aroma of yeast by controlling the total amount of aroma components (particularly linear saturated aliphatic aldehydes with 7 to 9 carbon atoms) contained in yeast extract cell residue to below a specific amount. However, in the present invention, it has been found that the characteristic aroma of yeast, especially the oral aroma (retronasal), can be further improved by blending a bittering agent with the yeast extract cell residue or its cell wall lysis enzyme hydrolysate. Therefore, the yeast-containing beverage of the present invention is useful as a milk substitute because the characteristic oral aroma (retronasal) derived from the yeast material is improved.

Claims

1. A yeast-containing beverage comprising yeast extract cell residue or its cell wall lysis enzyme hydrolysate, and a bittering agent, wherein the bittering agent content is 0.001 to 10% by mass.

2. The yeast-containing beverage according to claim 1, wherein the ratio of bittering material to the total mass of yeast extract cell residue or its cell wall lysis enzyme hydrolysate is 0.001 to 20% by mass.

3. The yeast-containing beverage according to claim 1, wherein the bittering agent is at least one selected from the group consisting of caffeine, quinine, theobromine, gentiooligosaccharide, melanoidin, caramel, catechin, and chlorogenic acid.

4. The yeast-containing beverage according to claim 1, wherein the proportion of protein derived from yeast extract cell residue or its cell wall lysis enzyme hydrolysate relative to the total mass of protein in the beverage is 50% by mass or more.

5. The yeast-containing beverage according to claim 1, further comprising 0.01% by mass or more of carbohydrates and 0.001 to 30% by mass of oils and fats.

6. The yeast-containing beverage according to claim 1, wherein the pH is 7.5 or less.

7. A milk substitute composition comprising a concentrate or dried product of the yeast-containing beverage described in claim 1.

8. A food composition comprising the yeast-containing beverage described in claim 1 or the milk substitute composition described in claim 7.

9. A method for improving the oral aroma of a yeast-containing beverage, characterized by adding a bittering agent to a yeast-containing beverage containing yeast extract cell residue or its cell wall lysis enzyme hydrolysate in an amount of 0.001 to 10% by mass.

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