YEAST MUTANT AND YEAST EXTRACT

A natural yeast extract which is rich in glutamic acid and therefore has an impact at first taste. Further, provided is a yeast extract which is also rich in 5′-guanylic acid or 5′-inosinic acid and therefore has strong umami. Further, provided is a yeast mutant capable of accumulating a large amount of glutamic acid, glutamine and ribonucleic acid for obtaining such a yeast extract. A yeast mutant to which resistance to organic acids and analogues thereof has been imparted by inducing spontaneous mutation, accumulates a significant amount, i.e., 10% by weight or more of the total of free glutamic acid and glutamine in the cell, and further accumulates 5% by weight or more of a ribonucleic acid. The yeast extract produced by using this strain contains 20% by weight or more of L-glutamic acid, and further contains 3% by weight or more of 5′-IG. 1Candida utilis. A yeast extract produced from a yeast mutant , the yeast extract containing L-glutamic acid in an amount of 20% by weight or more converted into an amount of a sodium salt thereof; [{'i': 'Candida utilis', 'free glutamic acid and glutamine are accumulated in the yeast mutant in a total amount of 10% or more based on a total dry cell weight; and'}, {'i': 'Candida utilis', 'the yeast mutant is tolerant to ethyl bromopyruvate.'}], 'wherein2. The yeast extract according to claim 1 , wherein the yeast extract further contains 5′-guanylic acid and 5′-inosinic acid or 5′-adenylic acid in a total amount of 3% by weight or more.3Candida utilis. The yeast extract according to claim 1 , wherein ribonucleic acid (RNA) is accumulated in the yeast mutant in an amount of 5% or more based on the total dry cell weight.4. The yeast extract according to claim 1 , wherein the yeast mutant is tolerant to ethyl bromopyruvate and 2-oxoglutaric acid.5. A method for obtaining a yeast mutant that accumulates free glutamic acid and glutamine in a total amount of 10% or more based on a total dry cell weight claim 1 , the method ...

FROZEN BREAD DOUGH IMPROVER

[Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.

Flavor oil-and-fat

To suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. [Solution] The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast, a lipid derived from yeast, at least 4 wt % of RNA, and at least 15 wt % of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast.

YEAST MUTANT AND YEAST EXTRACT

A natural yeast extract which is rich in glutamic acid and therefore has an impact at first taste. Further, provided is a yeast extract which is also rich in 5′-guanylic acid or 5′-inosinic acid and therefore has strong umami. Further, provided is a yeast mutant capable of accumulating a large amount of glutamic acid, glutamine and ribonucleic acid for obtaining such a yeast extract. A yeast mutant to which resistance to organic acids and analogues thereof has been imparted by inducing spontaneous mutation, accumulates a significant amount, i.e., 10% by weight or more of the total of free glutamic acid and glutamine in the cell, and further accumulates 5% by weight or more of a ribonucleic acid. The yeast extract produced by using this strain contains 20% by weight or more of L-glutamic acid, and further contains 3% by weight or more of 5′-IG. 1. A yeast mutant , wherein free glutamic acid and glutamine are accumulated in a total amount of 10% or more , based on a weight of a dry cell.2. The yeast mutant according to claim 1 , wherein ribonucleic acid (RNA) is further accumulated in an amount of 5% or more claim 1 , based on a weight of a dry cell.3. The yeast mutant according to claim 1 , wherein the yeast mutant is tolerant to ethyl bromopyruvate.4. The yeast mutant according to claim 1 , wherein the yeast mutant is tolerant to ethyl bromopyruvate and 2-oxoglutaric acid.5Candida utilis. The yeast mutant according to claim 1 , wherein the yeast mutant is 36D61 (accession number: FERM BP-11103).6. A yeast extract produced from the yeast mutant as claimed in claim 1 , wherein the yeast extract contains L-glutamic acid in an amount of 20% by weight or more converted into an amount of a sodium salt thereof.7. The yeast extract according to claim 6 , wherein the yeast extract further contains 5′-guanylic acid and 5′-inosinic acid or 5′-adenylic acid in a total amount of 3% by weight or more. This is a continuation of application Ser. No. 12/810,624 filed Aug. 4, 2010, ...

Dairy product seasoning, and method for producing the same

【課題】特に低脂肪あるいは無脂肪の乳製品、それを利用した食品に添加するだけで、風味や食感を改善し、コク、脂肪感、濃厚感、乳感、甘味などを付与することのできる乳製品用調味料を提供する。 【解決手段】５’−グアニル酸ナトリウムを３重量％以上含有する酵母エキス、好ましくは酵母エキス中の全アミノ酸に対するペプチドの割合が９０重量％以上、と、脱脂粉乳及び／又は脱脂乳を含む乳製品用調味料。特に該酵母エキスと脱脂粉乳とを水に溶解した後、乾燥した粉末状のものが好ましい。 【選択図】なし

Yeast mutant and yeast extract

The present invention provides a natural yeast extract having a high-impact first taste by containing glutamic acid in a large amount. Further, the present invention provides a yeast extract having strong umami by containing 5'-guanylic acid or 5'-inosinic acid in a large amount. In addition, the present invention provides a yeast mutant accumulating glutamic acid, glutamine, and ribonucleic acid in a large amount for obtaining the yeast extract. A yeast mutant inducing a natural mutation to which organic acid-tolerance or organic acid analogue-tolerance is imparted accumulates free glutamic acid and glutamine in such a significant amount as a total amount of 10% by weight or more in a cell, and further accumulates ribonucleic acid in an amount of 5% by weight or more. A yeast extract produced using the above yeast mutant contains L-glutamic acid in an amount of 20% by weight or more, and further contains 5'-IG in an amount of 3% by weight or more.

Oil absorption retarder and food cooked with oil

【課題】安価であると共に、食品の原料に添加するだけで、食品の風味、味覚等を損なうことなく、吸油量の少ないサクサク感のある油ちょう食品を得ることが出来る吸油抑制剤及び該吸油抑制剤を添加して製造した油ちょう食品、特にドーナツ、パン粉、揚げパン、揚げ麺を提供する。 【解決手段】油ちょう食品に用いる原料の小麦粉に対して０．１〜１０重量％（グルタチオンとして０．００１〜１重量％）、好ましくは０．５〜５重量％（グルタチオンとして０．０１〜０．３重量％）の、グルタチオンを１〜１５重量％含有した乾燥酵母を添加する。 【選択図】なし

增強濃郁感及柔滑細膩感之酵母萃取物

［課題］ 本發明之課題係不會賦予異味，且不會提高卡路里、鹽分，而增強一般加工飲食品之濃郁感。此時所添加者期望係一般之食品，且為安全性高者。 ［解決方法］ 對於一般加工飲食品適量地添加酵母萃取物，該酵母萃取物係肽含量為5重量%以上、RNA含量為5重量%以上、游離胺基酸含量為6重量%以下、麩胱甘肽含量為0.5重量%以上，更理想為其食物纖維含量為15重量%以上。

香味油

【課題】水不溶性物を添加することなく、肉の風味とコクを十分に有する香味油を提供する。 【解決手段】実質的にビタミンＥ、酸化防止剤が添加されていない食用固形脂（たとえばラード）１００重量部に、水と酵母エキス加工調味料０.３〜５重量部を混合し、１２０℃に加熱して１０分間保持した後、撹拌しながら冷却して香味油を製する。 【選択図】なし

麺の品質改良剤

【課題】麺の付着を簡易に抑制して麺のコシを維持する事のできる組成物の提供を課題とする。そこで用いるものは、食品・飲料として安全性が高く、また低コストかつ環境負荷の少ない方法で製造できるものが望ましい。また、もう一方の課題は、酵母抽出物の副産物として生成する酵母菌体残渣の有効利用である。【解決手段】呈味物質と酵母残渣との加熱乾燥物に麺の品質を改良する効果がある事を見出した。【選択図】なし

Frozen bread dough improver

炒めニンニクの結着防止方法

【課題】おろしニンニク、刻みニンニクまたはスライスニンニクを炒める際に起こるニンニクの結着を防止する方法を提供する。また、細かいニンニク粒子が均一に分散した炒めニンニクを提供する。そのために用いる方法は、特殊な設備や装置、または煩雑な作業を必要としないことが望ましい。また工程で添加するものは、食品として用いられる安全なものであり、かつ味や食感に大きく影響しないことが望ましい。【解決手段】おろしニンニク、刻みニンニクまたはスライスニンニクを炒める際に、酵母の細胞壁を添加することで、ニンニクの粒子が結着せず、均一に分散する。【選択図】なし