JP2006109720A - Agent for reducing retort smell, and food containing the agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an agent for reducing retort smell reducing retort smell of food sterilized with heat in a sealed container to improve flavor of the food: and to provide food containing the agent. <P>SOLUTION: The agent for reducing retort smell has the peptide content of ≥20 wt.% as shown in equation (1), and the content ratio of the peptide of ≥80 wt.% based on the whole of amino acid as shown in equation (2).Equation (1): Peptide content (wt.%)=[Total weight of amino acid (g)/Weight of yeast extract (g)]-[Weight of free amino acid (g)/Weight of yeast extract (g)]Equation (2): Peptide ratio (%)=[Peptide content (wt.%)/Total content of amino acid (wt.%)]×100In the agent for reducing retort smell, the total content of 5'-inosinic acid and 5'-guanylic acid in yeast extract preferably accounts for <2 wt.%. The food is obtained through heat sterilization in the sealed container containing the agent for reducing retort smell. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a retort odor reducing agent that reduces odor that is caused by heat sterilization of food and causes deterioration of the flavor of food, so-called retort odor, and a food containing the retort odor reducing agent.

  2. Description of the Related Art Conventionally, as a method for storing food, a method of sealing food in bags, bottles, cans, and the like and performing (pressurization) heat sterilization using a retort apparatus or the like has been widely used. With such a method, it is possible to improve the preservability of food, but on the other hand, when (pressurization) heat treatment is performed, an unpleasant odor that is unfavorable in flavor, a so-called retort odor is generated. Occurs.

  Conventionally, for reducing the retort odor, a method for providing a vent in a bag as an improvement of packaging materials (for example, Patent Document 1), a method for adding spices such as turmeric and star anise (for example, Patent Document 2), 5'-sodium inosinate Examples include a method of adding a yeast extract containing 5'-sodium guanylate, 5'-sodium uridylate, and 5'-sodium cytidylate and sodium glutamate (for example, Patent Document 3).

Among the methods described above, there is a concern about the cost increase due to the production of special bags for the improvement of the packaging material. In addition, the method of adding spices has the disadvantage that the added product itself has a strong taste and changes the taste of the retort food. In the method of adding a yeast extract as in Patent Document 3, the effect of reducing the peptide odor is not sufficient, and since it contains 5'-nucleotides and glutamic acid as taste substances, the taste of food is changed. There were drawbacks.
JP-A-1-168247 JP2003-169644 JP 2002-191298 A

  This invention is providing the method of reducing the unpleasant retort odor without changing the taste of a foodstuff without the above faults.

  As a result of intensive studies to solve such problems, the present inventors have found that a yeast extract having a peptide content of 20% by weight or more and a peptide ratio (ratio to the total amino acid content) of 80% or more has a retort odor. And the yeast extract has a total content of 5'-inosinic acid and 5'-guanylic acid of less than 2% by weight. It has been found that the flavor can be improved and the retort odor can be significantly reduced without affecting the taste quality, and the present invention has been completed. Moreover, it discovered that the peptide in yeast extract was able to obtain a certain retort odor reduction effect when added to food.

（２） （１）記載の酵母抽出物中の５’−イノシン酸、５’−グアニル酸の合計含量が２重量％未満であることを特徴とするレトルト臭低減剤。
（３） 酵母菌体内酵素を失活後、細胞壁溶解酵素及びエンド型プロテアーゼを作用させ得られる酵母抽出物を含有することを特徴とするレトルト臭低減剤
（４） （１）または（３）記載の酵母抽出物由来のペプチドを含有することを特徴とするレトルト臭低減剤
（５） （１）〜（４）記載のレトルト臭低減剤を含有する密閉容器中で加熱殺菌処理した食品
That is, the present invention
(1) Contains a yeast extract in which the content of the peptide represented by the following formula (1) is 20% by weight or more and the content ratio of the peptide to all amino acids represented by the following formula (2) is 80% or more. Retort odor reducing agent

(2) A retort odor reducing agent, wherein the total content of 5′-inosinic acid and 5′-guanylic acid in the yeast extract according to (1) is less than 2% by weight.
(3) Retort odor reducing agent characterized by containing yeast extract obtained by allowing cell wall lytic enzyme and endo-type protease to act after inactivating yeast intracellular enzyme (4) (1) or (3) A retort odor reducing agent (5) characterized in that it contains a peptide derived from the yeast extract of (5) A food sterilized by heating in a closed container containing the retort odor reducing agent according to (1) to (4)

By adding the yeast extract of the present invention or the peptide in the yeast extract, an unpleasant retort odor can be reduced, thereby providing a food with improved flavor. That is, a yeast extract having a peptide content of 20% by weight or more and a peptide ratio (ratio to the total amino acid content) of 80% or more, which is effective for masking the retort odor, and peptides in the yeast extract have a retort odor. While significantly reducing, the food has a rich taste and richness, and has a good flavor. In addition, among the yeast extract, the total content of 5′-inosinic acid and 5′-guanylic acid as taste substances When the content is less than 2%, the retort odor can be remarkably reduced without affecting the taste quality of the food, and the food can be given a rich taste and richness to improve the flavor. In addition, the food containing the retort odor reducing agent had a weak retort odor generated when the food was opened, and the food flavor could be kept good.

  The retort odor in the present invention refers to all unpleasant odors such as a burnt odor generated when food is put in a sealed container (retort pack, bottle, can, etc.) and subjected to heat sterilization.

  The yeast used as a raw material for the yeast extract as the active ingredient of the present invention is not particularly limited as long as it is edible, and is generally used in the food industry, such as beer yeast, baker's yeast, alcohol yeast, and sake yeast. Things can be used. Examples of such yeast include the genus Saccharomyces, the genus Pichia, the genus Hansenula, the genus Debariomyces, the genus Candida, the genus Kluyveromyces, the genus Zygosaccharomies Examples include yeast belonging to the genus and the like. Examples of such yeast include Saccharomyces cerevisiae, Pichia stipitis, Hansenula anomala, Debariomyces hansenii, Candida utilis (Candida utilis) , Kluyveromyces, Kluyveromyces marxianus, Zygosaccharomyces rouxii and the like. Of these, Candida yeast and Saccharomyces yeast are preferable because of high cell yield and easy culturing.

  In order to produce a yeast extract satisfying the present invention using the yeast described above and satisfying the peptide content and peptide ratio, the enzymatic degradation method, autolysis method, acid degradation method, osmotic pressure method, hot water extraction method and their A known extraction method such as a combination may be used, but in the present invention, a method of extracting a yeast extract by an enzymatic degradation method combining a cell wall lytic enzyme and an endo-type protease is preferred. Specifically, for example, the cultured cells are suspended in water at a concentration of about 10 to 15%, and then heated at 80 to 120 ° C., preferably 90 to 100 ° C. to inactivate the intracellular enzymes, Next, cell wall lytic enzyme and endo-type main protease are allowed to act to elute and decompose intracellular proteins, and the supernatant is concentrated by centrifugation and dried by a method such as spray drying.

  The peptide of the present invention refers to a peptide in which 2 to several tens of amino acids are bonded.

The peptide content in this invention means the weight content of the peptide with respect to the absolute dry weight of a yeast extract, and is computed by the following formula.

  In the above formula, the total amino acid weight means the total amino acid weight contained in the yeast extract. Measure and determine weight. The free amino acid weight means the free amino acid originally contained in the yeast extract in the form of amino acid, and the value is obtained by measuring the amino acid weight without hydrolyzing the protein in the yeast extract.

The peptide ratio in the present invention indicates the ratio of the peptide content to the total amino acid content in the yeast extract, and is calculated by the following formula.

  The higher the peptide ratio, the higher the peptide content relative to the total amino acids in the yeast extract.

  The content of each amino acid is measured by HPLC for amino acid measurement.

  In order to exert the effect of reducing the retort odor, it is essential that the peptide content in the yeast extract is 20% by weight or more and the peptide ratio is 80% or more. If the value is lower than these values, a sufficient retort odor reducing effect cannot be exhibited.

  This is considered to be because, among the components in the yeast extract, in particular, the peptide has a property of masking the retort odor and giving the food a rich taste and richness. In addition, other components in the yeast extract are considered to reinforce the above effect by coexisting with the peptide.

  The effect of reducing the retort odor caused by the peptide derived from the yeast extract is considered to depend on the composition, composition ratio, or molecular weight distribution of the constituent amino acids. As molecular weight distribution, the thing of the molecular weight of the range of 500-10000 is preferable.

  In addition, the content of the taste substances 5′-inosinic acid and 5′-guanylic acid contained in the yeast extract that may change the taste of the food is less than 2% in total, preferably 1% or less is necessary.

  Similarly, the content of sodium glutamate, which is also a tastant, is preferably low, preferably 4% or less, particularly preferably 2% or less.

  The present invention is used for heat-sterilized foods that emit a retort odor. The heat-sterilized food may be any food that can be heat-sterilized by conventional methods, regardless of the contents of the food, such as retort-processed cooked foods such as oyakodon, Chinese koji, soup, and pasta sauce. , Curry, stew, miscellaneous cooking, etc., retorted vegetable materials, seafood materials, livestock meat materials, other materials, canned beverages, canned foods, bottled beverages, bottled foods, etc.

  The amount of the yeast extract added to the food in the present invention is adjusted depending on the type of food to be added, but generally 0.05% by weight or more of the yeast extract with respect to the food can provide a sufficient effect. Is possible. The upper limit of the amount of yeast extract added is not particularly limited, but is preferably 5% by weight or less in view of economy and the effect of addition. Therefore, in order for the yeast extract of this invention to fully exhibit the effect, it is preferable to add 0.05 to 5 weight% as a yeast extract with respect to a foodstuff. More desirably, 0.1 to 2% by weight is preferably added.

  The amount of the peptide added to the food in the present invention is adjusted to the type of food to be added, but generally 0.01% by weight or more of the food can provide a sufficient effect. The upper limit of the amount of peptide to be added is not particularly limited, but is preferably 1% by weight or less in consideration of economy and the effect of addition. Therefore, in order for the peptide of the present invention to exert its effect sufficiently, it is preferable to add 0.01% by weight to 1% by weight to the food. More desirably, 0.02 wt% to 0.4 wt% is added.

  In this way, by adding the yeast extract or peptide of the present invention, the effect of reducing the retort odor of food can be exhibited.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited to this.

“%” In this example means “% by weight”.
[Measurement method of free amino acids and total amino acids]
The free amino acid content and total amino acid content in the yeast extract were quantified under the following conditions using a high performance liquid chromatography system (manufactured by Tosoh Corporation).
Column: TSK-GEL Amino Pak (manufactured by Tosoh Corporation)
Detection: Fluorescence detection Eluent: Gradient elution with citrate buffer (pH 3 → pH 9)

[Measurement method of inosinic acid and guanylic acid]
The inosinic acid / guanylic acid content in the yeast extract was quantified under the following conditions using a high performance liquid chromatography system (manufactured by Shimadzu Corporation).
Column: Shodex Asahipak GS-320, 7E (manufactured by Showa Denko)
Detection: UV260nm
Eluent: 10 mM sodium phosphate

[Measurement method of sodium glutamate]
The measurement of sodium glutamate in the yeast extract was quantified using a commercially available glutamate measurement kit (Glutamate F-kit: distributor JK International).

[Reference Example 1] Preparation of yeast extract 1 Candida utilis (IFO 0619) was added to a molasses aqueous solution having a sugar concentration of 5% by weight, with respect to 1 m3 of molasses, 3.3 kg of monoammonium phosphate, 6.8 kg of ammonium chloride, 1.7 kg of potassium chloride, 1.7 kg of magnesium sulfate, 17 g of zinc sulfate, trace metals (boric acid 0.15 g, manganese sulfate 0.075 g, copper sulfate 0.10 g, ferric chloride 0.62 g, sodium molybdate 0 0.063 g) was added to the culture medium (hereinafter referred to as molasses medium), and the yeast was collected and washed, and then suspended in drinking water to prepare 1000 ml of a yeast slurry (cell concentration of about 15%).
This was heated at 95 ° C. for 10 minutes to inactivate intracellular enzymes, adjusted to pH 6.5, and added with 1.8 g of cell wall lytic enzyme (trade name: Tunicase (manufactured by Daiwa Kasei Co., Ltd.)). The reaction was carried out for 5 hours at 40 ° C. Thereafter, 1 g of protease (trade name: Protease P Amano (manufactured by Amano Enzyme Co., Ltd.) was added to adjust to pH 6 and reacted for 5 hours.
After the reaction, the powder was dried to obtain 108 g of yeast extract.

  When the free amino acid content and total amino acid content in the yeast extract were quantified by high performance liquid chromatography, the content was 4.3% and 31.0%, the peptide content was 26.7%, and the peptide ratio was 86. The total content of 1%, 5′-inosinic acid and 5′-guanylic acid was 0.2%.

[Reference Example 2] Preparation of yeast extract 2 Saccharomyces cerevisiae (IFO 1954) was cultured in the above-described molasses medium, and after washing and washing, 1000 ml of yeast slurry (cell concentration of about 15%) was prepared. This was heated at 95 ° C. for 10 minutes to inactivate intracellular enzymes, adjusted to pH 6.5, and then added with 1.8 g of cell wall lytic enzyme (trade name: Tunicase (manufactured by Daiwa Kasei Co., Ltd.)). The mixture was reacted for 5 hours at 40 ° C. Thereafter, 1 g of protease (trade name: Protease S Amano (manufactured by Amano Enzyme)) was added, and the mixture was reacted for 5 hours after adjusting to pH 6. After the reaction, it was treated by powder drying. 95 g of yeast extract was obtained.

  When the free amino acid content and total amino acid content in the yeast extract were quantified by high performance liquid chromatography, the content was 6.3% and 38.3%, the peptide content was 32.0%, and the peptide ratio was 83. The total content of 6%, 5′-inosinic acid and 5′-guanylic acid was 0.3%.

[Reference Example 3] Preparation of yeast extract 3 Candida utilis (IFO 0619) was cultured in the aforementioned molasses medium, and the yeast was collected and washed, then suspended in drinking water, and yeast slurry (cell concentration) About 15%) 1000 ml was prepared. The yeast slurry was kept at pH 6 and 50 ° C. for 20 hours, and a yeast extract was produced by a self-digestion method in which the cell contents were decomposed by its own enzyme in the cells.

  When the free amino acid content and total amino acid content in the yeast extract were quantified by high performance liquid chromatography, the content was 25.0% and 42.1% respectively, the peptide content was 17.1%, and the peptide ratio was 40. The total content of 6%, 5′-inosinic acid and 5′-guanylic acid was 0.3%.

[Example 1]
Using the yeast extract 1 prepared in Reference Example 1, the effect of addition to the following retort food was measured.
(1) Effect of addition to the ingredients of the parent and child bowls The ingredients of the parent and child bowls (for 5 persons) were prepared by the usual method according to the prescription in Table 1 below. A retort pouch was filled and packaged with 100 g of the parent-child rice cake and 0.3 g of the yeast extract 1 of Reference Example 1, and then heated under pressure at 120 ° C. for 20 minutes. After heating and cooling to about 60 ° C., the retort pouch was opened and a sensory test (10 panelists) was conducted. As a comparative control of the effect, a parent and child rice bowl with no yeast extract added was used.

(2) Additive effect to Chinese rice bowl ingredients Chinese rice bowl ingredients (for 4 persons) were prepared by the conventional method according to the formulation shown in Table 2 below. The retort pouch was filled and packaged with 100 g of the Chinese rice bowl and 0.3 g of the yeast extract 1 of Reference Example 1, and then heated under pressure at 120 ° C. for 20 minutes. After heating and cooling to about 60 ° C., the retort pouch was opened and a sensory test (10 panelists) was conducted. As a comparative control of the effect, a Chinese bowl with no yeast extract was used.

(3) Boiled bamboo shoots Boiled bamboo shoots (4 servings) were prepared in the usual manner according to the formulation shown in Table 3 below. The retort pouch was filled and packaged with 100 g of the bamboo shoot boiled in water and 0.3 g of the yeast extract 1 of Reference Example 1, and then heated under pressure at 120 ° C. for 20 minutes. After heating and cooling to about 60 ° C., the retort pouch was opened and a sensory test (10 panelists) was conducted. As a comparative control of the effect, boiled bamboo shoots with no yeast extract added were used.

[Example 2]
Using the yeast extract 2, a retort pouched oyakodon, Chinese rice bowl, and bamboo shoot boiled in the same manner as in Example 1 were prepared, and the same sensory test as in Example 1 was performed.

[Comparative Example 1]
The yeast extract 3 was used to make a retort pouched oyster bowl, Chinese rice bowl, and bamboo shoot boiled in the same manner as in Example 1, and the same sensory test as in Example 1 was performed using the yeast extract 1 as a comparative control. .

[Comparative Example 2]
Using a commercially available yeast extract “Yeast Extract Kyowa L” (manufactured by Kyowa Hakko Co., Ltd.), a retort-pouched oyakodon, Chinese koji, and bamboo shoot boiled in water as in Example 1 were prepared. The same sensory test as in Example 1 was performed.

[Comparative Example 3]
A commercially available yeast extract “Alomild” (manufactured by Kojin) was used to prepare boiled oyakodon, Chinese koji, and bamboo shoots in the same manner as in Example 1. The yeast extract 1 was used as a comparative control in the same manner as in Example 1. The sensory test was conducted.

[Comparative Example 4]
A commercially available yeast extract “Yeast Extract 21-TF” (manufactured by JT Foods) was used to prepare boiled oyakodon, Chinese koji, and bamboo shoot in the same manner as in Example 1, and the yeast extract 1 was used as a comparative control. The same sensory test as 1 was performed.

  Table 4 shows the component composition of the yeast extract used in Examples and Comparative Examples.

  Table 5 shows the results of the sensory test of Examples and Comparative Examples.

From the results of the sensory test in Table 5, it can be seen that the masking ability of the retort odor is low unless the peptide content is 20% by weight or more and the peptide ratio is 80% or more. In addition, in order to have a good food flavor, it is preferable that the content of 5′-nucleosides and sodium glutamate is low in addition to the peptide content of 20% by weight or more and the peptide ratio of 80% or more.

Claims (5)

It contains a yeast extract in which the content of the peptide represented by the following formula (1) is 20% by weight or more and the content ratio of the peptide to the total amino acids represented by the following formula (2) is 80% or more. Retort odor reducing agent

  The retort odor reducing agent, wherein the total content of 5'-inosinic acid and 5'-guanylic acid in the yeast extract according to claim 1 is less than 2% by weight.   A retort odor reducing agent comprising a yeast extract obtained by reacting a cell wall lytic enzyme and an endo-type protease after inactivating yeast yeast enzymes   A retort odor reducing agent comprising the peptide derived from the yeast extract according to claim 1 or 3. Food sterilized by heating in an airtight container containing the retort odor reducing agent according to claims 1 to 4.