KR930003099B1 - Manufacturing method of extract using yeast - Google Patents

Abstract

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Description

Manufacturing method of extract using yeast

The present invention relates to a method for producing an extract using yeast by adding a certain amount of yeast suspension to a hydrothermal extract, acid, alkaline hydrolyzate or enzyme digestion solution obtained from a substrate such as yeast, meat and fish and shellfish.

In general, the extract is prepared by hot water extraction, acid alkali decomposition and enzyme decomposition. Among them, the heat export method is the most common method, but since the yield is low, protease is used to improve the yield. This method is limited in scope and effectiveness given the specificity of the enzyme used for a wide range of substrates. Acid alkali decomposition has a disadvantage in that the yield is high, but the decomposition liquid is turbid and the specific taste components such as bitter taste, charcoal taste, and off-flavor cannot be maintained. In addition, the hydrolysis method by self-extinguishing had a high taste, but had a low yield.

The present invention has been made in consideration of the above-mentioned problems, by adding a hyo seed suspension to the hot water extract, acid alkaline solution or enzymatic digestion liquid to self-digest, thereby increasing the amount of extraction and decomposition of the taste components such as amino acids from these substrates It increases the yield of extract, enhances flavor and taste, enhances flavor, and eliminates fishy smell of extracts of meat and shellfish by yeast-extract extracted from yeast, and reduces raw material cost by increasing effect by yeast extract. It is an object of the present invention to provide a method for preparing an extract, which is an amino acid flavoring seasoning which can be expected to have an effect.

In more detail, the yeast suspension (18-20% of the amount of the building) is added to an extract or a decomposition solution obtained by a known hydrothermal extraction method, an acid, an alkali decomposition method or an enzyme decomposition method from a substrate such as yeast, meat and fish or shellfish. After adding and adding a certain amount of plasmolizer required for self-extinguishing of the yeast, it is self-extinguished at 50-60 ° C for 24 to 48 hours. Thus, the liquid obtained by self-extinguishing is centrifuged, the filtrate is taken and concentrated in vacuo to produce an extract.

As a base material used by this invention, yeast; Meat such as beef, pork, chicken, etc .; Fish and shellfish such as squid, crab, oyster, shellfish, mussels are preferably used, and the present invention is not limited thereto, and any applicable substrate other than the above examples may be used. In addition, the amount of the yeast suspension added to the extract or decomposition solution obtained from the substrate is preferably 5 to 50%. At this time, if the amount of addition of the yeast seedling suspension is less than 5%, the yield is low because the amount of enzyme present in the yeast is small, and the removal effect such as fishy fishy and meaty meaty taste is reduced, and flavor and taste are inferior. And if it exceeds 50%, the amount of yeast extract is increased and the unique taste of the substrate is lost.

As can be seen from the above, the present invention is characterized by the addition of the yeast suspension and the self-extinguishing process. In particular, the undecomposed protein of the substrate is decomposed into amino acids due to the activity of various enzyme groups present in the yeast itself added during the self-extinguishing process, and at the same time, glutamic acid contained in a large amount in the yeast extract extracted in this process. Amino acids such as lysine are added to enhance taste and eliminate fishy odor. At this time, the self-extinguishing time is determined by the composition of the base meat, but the time for the yeast to self-extinguish should be considered. That is, the substrate containing a low-decomposable complex polysaccharide, such as squid, is sufficient to give a self-extinguishing time compared to the high-degradable sugar-containing substrate such as mussels. This manufacturing process shows a higher effect than the process of simply mixing the yeast extract to improve the taste in the natural copper, plant extracts prepared. In addition, it can be seen that the process of deodorization and ripening during the production of natural copper and plant extracts is replaced by the self-extinguishing process of yeast in the present invention.

As described above, the digested liquid obtained by self-extinguishing was centrifuged to obtain a filtrate, and then concentrated in vacuo to prepare a paste-like yeast extract. Only acid and alkali decomposition methods can reduce the unpleasant taste such as bitter taste, burnt taste, etc., odors and fishy smells that are produced when making yeast extract, and can give good flavor and increase yield.

Hereinafter, the present invention will be described in more detail.

Example 1

Self-extinguishing by adding a yeast suspension to the acid decomposition solution.

5 ㎥ of baker's yeast suspension (20% of sample amount) is added to the reactor, and then 85 l of hydrochloric acid (based on 100%) is added and hydrolyzed at 100 to 120 ° C. for 2 to 5 hours.

The decomposition solution is neutralized to ca. 5.0 to 6.0 as caustic soda. 10-30% (V / V) of yeast suspension (20% of building weight) was added to this neutralizing solution, and ethyl alcohol was added according to the amount of yeast added (salt was replaced with neutralizing salt). Self-extinguish at 24 to 48 hours, centrifuged to obtain the filtrate, and concentrated in vacuo to obtain a yeast extract of 30% moisture content (1130 Kg).

Product characteristic values produced by the above process are shown in Table 1.

Example 2

Self-extinguishing by adding a yeast suspension to the alkali decomposition solution.

A yeast extract was prepared in the same manner as in Example 1 except that 5 ㎥ of baking yeast suspension (building amount 20%) was hydrolyzed with 120 L of caustic soda (100% basis) and neutralized with hydrochloric acid (1220 Kg).

Product characteristic values produced by the above process are shown in Table 1.

Comparative Example 1

Preparation of Yeast Extract by Acid Decomposition.

5 m3 of baker's yeast suspension (20% of sample amount) is added to the reaction tank, and 85 l of hydrochloric acid (based on 100%) is added to hydrolyze at 100 to 120 ° C. for 2 to 5 hours.

The decomposition solution was neutralized with caustic soda to PH5.0 to 6.0, centrifuged to obtain the filtrate, and concentrated in vacuo to obtain a paste yeast extract having a water content of 30%.

The characteristic values of the product are shown in Table 1.

Comparative Example 2

Preparation of Yeast Extract by Alkali Decomposition.

5 m3 of baker's yeast suspension (20% of sample amount) is added to a reaction tank, and 120 l of caustic soda (100%) is added and hydrolyzed at 100 to 120 ° C. for 2 to 5 hours.

The degradation solution was neutralized with hydrochloric acid to PH5.0 to 6.0, and then the yeast extract was obtained in the same manner as in Comparative Example 1.

The characteristic values of the product are shown in Table 1.

Comparative Example 3

Preparation of Yeast Extract by Self-extinguishing Method.

5 ㎥ of baker's yeast suspension (20% of sample amount) was added to the reactor, and the pH was adjusted to 5.0. 15 L of ethyl alcohol and 15 Kg of salt were added thereto, and then the temperature of the reactor was adjusted to 50 ° C., followed by self-extinguishing with stirring for 48 hours. After self-extinguishing, centrifugation is carried out to obtain a self-extinguishing filtrate and undecomposed residue as a precipitate (13% 3.5㎥ of building volume).

The self-extinguishing stock solution is taken and then concentrated in vacuo to obtain a yeast extract in paste form.

The characteristic values of the product are shown in Table 1.

TABLE 1

Note) T-N: Total Nitrogen

A-N: Amino Nitrogen

Example 3

After pretreatment with good fresh squid, cut into 1 × 1cm size, add 1.5 times water of raw material weight, and add hydrochloric acid (based on 100%) to 5% of raw material weight. Dissolve for 5 hours under atmospheric pressure.

After neutralizing the digestion solution with gas soda (PH5.5), 10%, 20%, and 30% of the baker's yeast suspension (18% of dry matter) was added, and 5% of ethyl alcohol was added (salt to neutral salt). Replace) Self-extinguish at 24 to 48 hours at 50 to 60 ℃. After self-extinguishing, the filtrate is collected by centrifugation and concentrated in vacuo to obtain a paste-shaped squid extract.

The characteristic values of the product produced by the above process are shown in Table 2.

[Comparative Example 4]

After pretreatment with fresh fresh squid, cut into 1 × 1cm size, add 1.5 times water of raw material weight, and add hydrochloric acid (based on 100%) to 5% of raw material weight. Dissolve for 5 hours under atmospheric pressure.

The digested solution was neutralized with soda, then centrifuged to collect the filtrate and concentrated in vacuo to obtain a paste-shaped squid extract.

The characteristic values of the product are shown in Table 2.

TABLE 2

(* Yield is based on Comparative Example 4 at 100%)

Example 4

Pretreat the fresh squid and cut it into 1 × 1cm size, add 1.5 times water of raw material weight, and heat it at 100 ℃ for 5 hours. Adjust the pH of the solution obtained by the extraction with sulfuric acid to 5.5, and then add 10%, 20%, and 30% of the yeast suspension for baking (18% of the building), respectively, and add 5% of ethyl alcohol and 3% of the goose. Self-extinguish at 24 to 48 hours at 60 ℃. After self-extinguishing, the filtrate is collected by centrifugation and concentrated to obtain a paste-like dust extract.

The characteristic values of the product produced by the above process are shown in Table 3.

[Comparative Example 5]

Pretreat the fresh squid and cut it into 1 × 1cm size, add 1.5 times water of raw material weight, and heat it at 100 ℃ for 5 hours. The solution obtained by heating extraction is neutralized with sulfuric acid (PH5.5), centrifuged and the filtrate is taken and concentrated in vacuo to obtain a paste-shaped squid extract.

The characteristic values of the product are shown in Table 3.

TABLE 3

(* Yield is based on 100% of Comparative Example 5)

Claims (2)

A method for producing an extract using yeast, characterized in that 5 to 50% of a yeast suspension is added to a hydrothermal extract solution, an acid alkali separation solution or an enzymatic digestion solution obtained from a base material for self-extinguishing. The method according to claim 1, wherein the base material is yeast, beef, pork, chicken, squid, crab, oyster, shellfish or mussel.