JP6674308B2 - Paste containing yeast extract - Google Patents

Description

The present invention relates to a technique for formulating a yeast extract, and more particularly, to a paste containing a yeast extract, comprising a yeast extract powder, a liquid oil and a solid fat.
The yeast extract-containing paste of the present invention can be used for foods, especially foods having a low moisture content (containing less than 8% by mass), for example, chocolate (having a moisture content of less than 3% by mass), in which it was conventionally difficult to uniformly disperse and mix the yeast extract powder. % Or less), caramel (water content: 5.4%), candy (water content: 2.5%), etc., can be used even from a very small amount in order to impart richness. Foods having a low water content are those having a water activity (a numerical value indicating the ratio of free water in the food) of 0.6 or less.

  Yeast extract is an extract obtained by decomposing various yeasts such as brewer's yeast and baker's yeast by autolysis and addition of enzymes. It is widely used as a seasoning in the food and beverage field.

In applying the yeast extract to foods and drinks, the yeast itself has a unique odor, and the yeast extract powder has high hygroscopicity and poor handling properties, and thus cannot be fully utilized. Therefore, various formulations have been studied.
For example, as a technique used to improve the kokumi taste of chocolate and the like while masking the unique odor of yeast itself, a chocolate product containing yeast extract and 2-furanmethanol and / or 5-methyl-2-furanmethanol as active ingredients Has been proposed (Patent Document 1). Further, a method for enhancing the depth and roundness of food and drink using a yeast extract having a free amino acid content of less than 3% by weight (Patent Document 2), and chocolate using dried shochu lees as a chocolate raw material (Patent Document 3) Has been proposed.

  In addition, yeast extract powder has high hygroscopicity, and if it is stored for a long time, it absorbs and solidifies. Therefore, the extract having high hygroscopicity could not be held in a powder state. And a method of mixing and extruding and granulating starch or a starch derivative treated with an oxidizing agent (Patent Document 4). In addition, a method for producing a paste-like yeast extract containing a large amount of 5′-GMP, which has fluidity without gelation even at room temperature (Patent Document 5), further mixes an oil component having a butter flavor with a yeast extract. A butter-flavored seasoning composition in powder, granule, or paste form (Patent Document 6) has been proposed.

JP 2012-175963 A JP 2014-18098 A JP 2008-173057 A JP-A-2003-219813 JP 2003-38123 A JP 2010-124819 A

Among foods, there are solid foods such as chocolate confectionery, to which excess water cannot be added at the time of production. In the case of using yeast extract to impart kokumi in the production of such foods, yeast extract powder (water content: 5.4%) obtained by removing water from yeast extract (water content: 35%) is used. Have been.
However, yeast extract powder has high hygroscopicity, and even if it touches the air for a short time, it absorbs the moisture in the air and clumps (dama). It was difficult to uniformly disperse and mix with the raw materials.

In order to uniformly disperse and mix the yeast extract powder in the food, it is necessary to mix the yeast extract powder in a powder state or in a solution state with other food ingredients.
However, yeast extract powder has extremely high hygroscopicity, and is difficult to mix in a powder state because it easily absorbs moisture in the air.
Therefore, in order to avoid contact between the yeast extract and the moisture in the air, preparation of a dispersion of the yeast extract obtained by mixing the yeast extract powder and the liquid oil was studied.

However, simply preparing the dispersion liquid is not preferable because the yeast extract powder precipitates or solidifies with time, and requires a new operation such as stirring at the time of use.
Therefore, an attempt was made to prevent precipitation of yeast extract powder by mixing a solid fat with a liquid oil as a dispersion medium and making the dispersion medium itself viscous.
However, if the content ratio of the solid fat is too high, the viscosity increases, the fluidity is lost, and the solidification occurs at 25 to 30 ° C. (a general room temperature in a food manufacturing plant), and handling becomes difficult. I understand.
Therefore, by adjusting the ratio of the yeast extract powder, the solid fat, and the liquid oil / fat, a yeast extract powder-containing paste excellent in handleability could be obtained.

That is, the present invention is as follows.
[1] A yeast extract-containing paste, comprising 0.04 to 70% by mass of yeast extract powder, 10 to 80% by mass of liquid oil and fat, and 10 to 45% by mass of solid fat.
[2] The above yeast extract-containing paste further containing tocopherol and lecithin. [3] The yeast extract-containing paste as described above, wherein the viscosity at 25 to 30 ° C measured by a vibrating viscometer is 50 to 1000 mPa · s.
[4] The yeast extract-containing paste described above, which is a flavor enhancer for low moisture foods having a moisture content of less than 8% by mass.

[5] A yeast extract-containing paste flavor in which a yeast extract odor is masked by blending a flavor with the yeast extract-containing paste.
[6] Mixing the yeast extract-containing paste or the yeast extract-containing paste flavoring agent such that the content in a low moisture food having a moisture content of less than 8% by mass is 0.01 to 5% by mass. A method for enhancing flavor of a low moisture food, characterized by:
[7] The paste flavor containing yeast extract as described above, which is a flavor enhancer for low moisture foods having a moisture content of less than 8% by mass.

[8] A method for enhancing the flavor of chocolate, comprising blending the above-mentioned yeast extract-containing paste flavor so that the content in chocolate is 0.01 to 5% by mass.
[9] A mixture consisting of 0.04 to 70% by mass of yeast extract powder, 10 to 80% by mass of liquid fats and oils and 10 to 45% by mass of solid fats, using a stirrer, at a temperature of 40 to 60 ° C and a stirring speed of 100 to 5000 rpm. A mixture in which the yeast extract powder is dispersed by stirring for 0.5 to 10 minutes, and then cooling the mixture to 5 to 20 ° C. while stirring to form a paste. Manufacturing method.

The yeast extract-containing paste of the present invention has oily and lipophilic properties by pasting yeast extract powder with an oily dispersion medium in advance. Therefore, it is possible to provide a yeast extract preparation that can be used for foods that dislike moisture and that is excellent in maintaining the dispersibility of the yeast extract powder.
In addition, in consideration of handling at the time of use when blending into food, even in the general tempering work temperature range (25-30 ° C.) of the production and molding site of confectionery such as chocolate, it has good fluidity, It can be provided as a paste preparation characterized by having physical properties that do not solidify.
Therefore, the yeast extract can be added to foods that have been considered difficult to mix due to the characteristics of the foods, and it is possible to enhance the flavor by imparting richness to such foods and appropriately respond to consumer needs. Can respond.

[1] Raw materials (1) Yeast extract powder Yeast extract is obtained by decomposing various yeasts such as brewer's yeast, baker's yeast, and wine yeast by autolysis or addition of enzymes, and contains amino acids, peptides, nucleic acid-related substances, It contains various components such as various salts. It is used as a base for various soups, sauces, curry roe, and various processed foods, making use of its unique richness and flavor.
Yeast autolysate is obtained by collecting and crushing yeast cells and autolyzing by the action of digestive enzymes contained in the yeast itself. As a result, proteins constituting yeast are decomposed into umami-containing amino acids and low-molecular peptides. After autolysis, yeast cells are removed by centrifugation or the like, concentrated, and filtered to produce a yeast extract.

The yeast extract powder is produced by drying the yeast extract such as spray drying. The particle size of the yeast extract powder used in the yeast extract-containing paste is preferably 28 to 35 mesh, particularly preferably about 32 mesh (aperture 0.505 mm).
As the yeast extract powder used in the present invention, a suitable commercial product can be purchased and used regardless of the yeast source or the production method.

(2) Liquid fats and oils, solid fats The liquid fats and oils used in the present invention are liquid fats and oils at room temperature (25 to 30 ° C) and have a rising melting point of less than 30 ° C. Examples include soybean oil, safflower oil, rapeseed oil, cottonseed oil, peanut oil, almond oil, medium chain fatty acid triglyceride (MCT), and the like.
The solid fat used in the present invention refers to a fat having a rising melting point of 30 ° C. or more. For example, cacao butter, beef tallow, palm kernel oil, rapeseed hardened oil, soybean hardened oil, palm hardened oil, non-tempering type hard butter (for example, “Melano H-1000S” (trade name), manufactured by Fuji Oil Co., Ltd.) And the like.

(3) Flavor Since the yeast extract has a peculiar odor called "yeast odor", there is a possibility that the flavor of the food may be impaired depending on the type of food. In this case, it is preferable to add a fragrance to mask the yeast extract odor.
Examples of flavors having a high masking effect include flavors such as vanilla flavor, maple flavor, brown sugar flavor, almond flavor, nut flavor, cheese flavor, chocolate flavor, butter flavor, and milk flavor.

(4) Lecithin Lecithin may be either egg yolk lecithin or soy lecithin. Lecithin alone does not have an acid value preventing action, but when used in combination with other antioxidants, exhibits a synergistic antioxidant effect.

(5) Tocopherol Tocopherol is used to prevent oxidation of the oil component used. Any type of antioxidant can be used, but tocopherol, which is oil-soluble and is widely used in foods and drinks, is desirable.

[2] Yeast extract-containing paste The yeast extract-containing paste of the present invention is preferably yeast extract powder 20 to 60% by mass, liquid oil or fat 20 to 40% by mass, and solid fat 20 to 40% by mass, and particularly preferably yeast extract. It contains 35 to 45% by mass of powder, 20 to 25% by mass of liquid fat and oil, and 35 to 40% by mass of solid fat.
In order to mask the yeast extract odor, when a flavor is further added to the yeast extract-containing paste, 0.1 to 200 parts by mass, particularly 2 to 100 parts by mass, is added to 100 parts by mass of yeast extract powder. Is preferred.
The amount of lecithin or tocopherol, if necessary, is preferably 0.01 to 1 part by mass, and the latter is preferably 0.01 to 1 part by mass with respect to 100 parts by mass of the yeast extract-containing paste. .

The yeast extract-containing paste of the present invention is prepared by charging yeast extract powder, liquid oil and solid fat as raw materials into a stirring device, preferably at a temperature of 40 to 60 ° C., a stirring speed of 100 to 5000 rpm, and a stirring time of 0.5 to 10 minutes. Then, particularly preferably, the mixture is stirred at 3000 rpm for 5 minutes to obtain a mixture in which the yeast extract powder is uniformly dispersed. When blending a fragrance | flavor, a fragrance | flavor is thrown in at the temperature of 40-50 degreeC, and it stirs on the same conditions.
Next, the obtained mixture is cooled to 5 to 20 ° C. while stirring, whereby a yeast extract-containing paste in a state where the yeast extract is uniformly dispersed can be produced.

The produced yeast extract-containing paste and the yeast extract-containing paste flavoring agent need to ensure viscosity such that the yeast extract powder in the paste does not settle and fluidity at the time of mixing the food. It is preferable that the viscosity at ３０30 ° C. is 50 to 1000 mPa · s, particularly 150 to 600 mPa · s.
In the present invention, an oscillatory viscometer is used as a viscometer for measurement. Vibration viscometers measure the viscous resistance of an object vibrating in a fluid.A tuning fork vibrometer measures the vibrator in a fluid and moves the vibrator at a constant amplitude. In this method, the viscosity is obtained from the required excitation force (torque). An example of such a tuning fork viscometer is "Tuning Fork Vibration Viscometer SV-10" (trade name) manufactured by A & D Corporation.

[3] Application to Food As the food to which the yeast extract-containing paste or the yeast extract-containing paste flavor of the present invention is applied, a low-water food having a water content of less than 8% by mass is suitable. In particular, it is suitable as a flavor enhancer for low-moisture confectionery, for example, chocolate (water content of 3% or less), caramel (water content of 5.4%), and candy (water content of 2.5%).
By blending the yeast extract-containing paste or the yeast extract-containing paste flavor so that the content in the food is 0.01 to 5% by mass, the food can be given a rich taste and the flavor can be enhanced.

Hereinafter, the present invention will be described with reference to Examples, Comparative Examples, Test Examples, and Formulation Examples, but the present invention is not limited thereto.
〔raw materials〕
Raw materials and devices used for the yeast extract-containing pastes of Examples 1 to 14, Comparative Examples 1 to 4, and Formulation Examples 1 to 3 are as follows.
(1) Yeast extract powder Yeast extract powder “HyperMist HG-Pd D20” (trade name) manufactured by Mitsui & Co., Ltd., particle size is 32 mesh pass (2) Solid fat Non-tempering type manufactured by Fuji Oil Co., Ltd. Hard butter “Melano H-1000S” (trade name), having a rising melting point of 33.5 to 35.5 ° C.
(3) Liquid fats and oils Medium-chain fatty acid triglyceride “MMEstar-E700” (trade name) manufactured by Chuo Kasei Co., Ltd., having a rising melting point of less than 24 to 30 ° C.

(4) Lecithin “Leticin CL” (trade name) manufactured by Tsuchiya Shoten Co., Ltd.
(5) Tocopherol “RIKEN E Oil 600N” (trade name) manufactured by Riken Vitamin Co., Ltd.
(Stirring device)
Primemix Co., Ltd., "TK Homodisper 2.5" (trade name)

[Test Example 1]
The yeast extract powder, the solid fat, and the liquid fat were stirred at the amounts shown in Table 1 to prepare the yeast extract-containing pastes of Examples 1 to 5 and Comparative Examples 1 and 2. The temperature at the time of stirring is 50 ° C., the stirring speed is 3000 rpm, and the stirring time is 5 minutes.
Then, the fluidity of the yeast extract-containing paste was visually checked for properties at the time of stirring by a stirring device.
Comparative Example 1 did not contain yeast extract powder.
In Test Example 1, the content of the solid fat was fixed and the upper and lower limits of the amount of the yeast extract powder were set.
Table 1 shows the results and evaluation criteria of Test Example 1.

  As a result, it was found that the amount of the yeast extract powder to be added is preferably 0.04 to 68% by mass in the yeast extract-containing paste. Preferably, it was from 0.04 to 60% by mass, more preferably from 0.04 to 40% by mass.

[Test Example 2]
The yeast extract powder, the solid fat, and the liquid fat were stirred at the amounts shown in Table 2 to prepare the yeast extract-containing pastes of Examples 6 to 9 and Comparative Example 3. The temperature at the time of stirring is 50 ° C., the stirring speed is 3000 rpm, and the stirring time is 5 minutes.
In this test example, the yeast extract powder was added so as to be 40% by mass in the yeast extract-containing paste, and the viscosity of the yeast extract-containing paste was measured by the following method as long as the fluidity was maintained.
In the system without solid fat as in Comparative Example 3, the viscosity was not measured because the yeast extract powder precipitated in the liquid oil and fat.
In the paste containing yeast extract having a solid fat content of 10% by mass in Example 6, the yeast extract powder was uniformly dispersed, and the viscosity could be measured. Began to precipitate.
Table 2 shows the results.

〔Measuring method〕
The analysis was performed using a tuning fork viscometer (Model SV-10) manufactured by A & D Corporation. The SV type viscometer maintained the natural frequency at 30 Hz and the measurement temperature at 25 ° C., and the measured value at 30 minutes after the start of the measurement was defined as the viscosity.

[Test Example 3]
The yeast extract powder, the solid fat, and the liquid fat were stirred at the blending amounts shown in Table 3 to prepare the yeast extract-containing pastes of Examples 10 to 14 and Comparative Example 4. The temperature at the time of stirring is 50 ° C., the stirring speed is 3000 rpm, and the stirring time is 5 minutes.
In general, when tempering chocolate, it is desirable that the room temperature of the manufacturing plant be around 30 ° C., so the sample temperature was set to 30 ° C., and the viscosity was measured as in Test Example 2.
By increasing the sample temperature by 5 ° C., the viscosity of the solid fat itself also decreased, and the viscosity could be measured even when the solid fat was added up to 40% by mass.
Table 3 shows the results.

  As a result of this test, it was found that when the sample temperature was 30 ° C, the concentration of the added solid fat was 20 to 40% by mass. Preferably, it was 25 to 40% by mass, more preferably 35 to 40% by mass. The amount of the liquid fat added is suitably 20 to 40% by mass, preferably 20 to 35% by mass, and more preferably 20 to 25% by mass.

[Formulation Examples 1 to 4]
As described below, confectionery (milk chocolate, milk caramel, candy, soft biscuit) containing the yeast extract-containing paste or the yeast extract-containing paste flavor of the present invention was prepared.

[Formulation Example 1]
(1) Preparation of paste flavor containing yeast extract for milk chocolate The solid fat, the liquid fat, lecithin and tocopherol were blended in the amounts shown in Table 4, and the mixture was heated to 60 ° C and stirred for homogenization. The yeast extract powder was added thereto with stirring, and when the product temperature dropped to 40 to 50 ° C, a milk flavor was added and stirred uniformly. The stirring speed during the stirring is 3000 rpm, and the stirring time is 5 minutes.
Thereafter, the mixture was cooled until the product temperature reached 10 ° C. while stirring to form a paste, and a yeast extract-containing paste flavor for milk chocolate was prepared.

(2) Milk Chocolate Formulation A commercially available plate-shaped milk chocolate is dissolved in hot water, and a yeast flavor-containing paste flavor for milk chocolate is added in an amount of 0.1% by mass, tempered, and formed into a plate-shaped chocolate. did.
It was found that the yeast extract-containing paste was uniformly dispersed, and the thickness was uniformly improved in any part of the plate-shaped chocolate.

[Formulation Example 2]
(1) Preparation of paste flavor containing yeast extract for milk caramel Solid fat, liquid fat, lecithin and tocopherol were blended in the blending amounts shown in Table 5, and the mixture was heated to 60 ° C and stirred for homogenization. The yeast extract powder was added thereto with stirring, and when the product temperature dropped to 40 to 50 ° C., butter flavor was added and stirred uniformly. The stirring speed during the stirring is 3000 rpm, and the stirring time is 5 minutes.
Thereafter, the temperature of the product was cooled to 10 ° C. while stirring to form a paste, and a yeast flavor-containing paste flavor for milk caramel was prepared.

Caramel components were mixed in the amounts shown in Table 6 and boiled down to 405 g. After cooling to 110 ° C., 35 g of fondant and 0.44 g of a paste flavor containing a yeast extract for milk caramel were added to form a milk caramel.
The organoleptic evaluation revealed that the richness was remarkably improved as compared with the case of no addition.

[Formulation Example 3]
(1) Preparation of Yeast Extract-Containing Paste Flavor for Candy The solid fat, liquid fat, lecithin and tocopherol were blended in the amounts shown in Table 7, and the mixture was heated to 60 ° C, stirred, and homogenized. The yeast extract powder was added thereto with stirring, and when the product temperature reached 40 to 50 ° C, butter flavor was added and stirred uniformly. The stirring speed during the stirring is 3000 rpm, and the stirring time is 5 minutes.
Thereafter, the temperature of the product was cooled to 10 ° C. with stirring to form a paste, and a yeast extract-containing paste flavor for candy was prepared.

With the composition shown in Table 8, only reduced sugar malt syrup was boiled down to 180 ° C, cooled to 110 ° C, mixed with fresh cream, cream powder, and condensed condensed milk. 0.4 g of flavor was added to form a candy.
The organoleptic evaluation revealed that the richness was remarkably improved as compared with the case of no addition.

[Formulation Example 4]
(1) Preparation of yeast extract-containing paste flavor for soft biscuits Solid fat, liquid fat, lecithin, and tocopherol were blended in the amounts shown in Table 9, and the mixture was heated to 60 ° C, stirred, and homogenized. The yeast extract powder was added thereto with stirring, and when the product temperature dropped to 40 to 50 ° C., butter flavor was added and stirred uniformly. The stirring speed during the stirring is 3000 rpm, and the stirring time is 5 minutes.
Thereafter, the temperature of the product was cooled to 10 ° C. while stirring to form a paste, and a yeast extract-containing paste flavor for soft biscuits was prepared.

Soft biscuits were molded in the amounts shown in Table 10 and fired at 210 ° C.
The organoleptic evaluation revealed that the richness was remarkably improved as compared with the case of no addition.

The yeast extract-containing paste or the yeast extract-containing paste flavor of the present invention is particularly suitable for use in chocolate. This is because, in the case of chocolate products, if there is moisture, the viscosity increases significantly during production, and sugar crystals precipitate on the product surface.
Solid foods, such as caramel and candy, which have a boil-down step in the manufacturing process can remove a little moisture in this step, but in order to maintain the flavor of the raw material itself, it is better that the boil-down time is as short as possible. Therefore, it is important to take measures such as not to add water from the beginning.

Claims (9)

Yeast extract powder from 0.04 to 68 wt%, the liquid fat from 12 to 79.96% by weight and solid fat 10 Yeast extract-containing paste, characterized in that it consists of 40 wt%.   The yeast extract-containing paste according to claim 1, further comprising tocopherol and lecithin.   3. The yeast extract-containing paste according to claim 1, wherein the viscosity at 25 to 30 ° C. by a vibration viscometer is 50 to 1000 mPa · s. 4.   The yeast extract-containing paste according to any one of claims 1 to 3, which is a flavor enhancer for a low moisture food having a moisture content of less than 8% by mass.   Further, a yeast extract-containing paste flavorant in which a yeast extract odor is masked by blending a flavor with the yeast extract-containing paste according to any one of claims 1 to 4.   The yeast extract-containing paste according to any one of claims 1 to 4 or the yeast extract-containing paste flavor according to claim 5 has a water content of less than 8% by mass in a low moisture content food having a content of 0. A method for enhancing the flavor of low moisture foods, which is characterized by being blended so as to be 0.01 to 5% by mass.   The yeast extract-containing paste flavor according to claim 5, which is a flavor enhancer for a food with a low water content having a water content of less than 8% by mass.   A method for enhancing the flavor of chocolate, comprising blending the yeast extract-containing paste flavorant according to claim 7 so that the content in chocolate is 0.01 to 5% by mass. Yeast extract powder from 0.04 to 68 wt%, a mixture consisting of liquid oil from 12 to 79.96% by weight and solid fat 10-40 wt%, using a stirrer, temperature 40 to 60 ° C., stirring rate 100
Stir at ~ 5000 rpm for 0.5-10 minutes to prepare a mixture in which the yeast extract powder is dispersed,
The mixture is then cooled to 5-20 ° C. while stirring to form a paste,
A method for producing a yeast extract-containing paste, comprising: