JP2014143966A - Composition including roasted and dried yeast cell wall-containing composition and manufacturing method thereof, seasoning, and food and drink product - Google Patents
Composition including roasted and dried yeast cell wall-containing composition and manufacturing method thereof, seasoning, and food and drink product Download PDFInfo
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- JP2014143966A JP2014143966A JP2013015313A JP2013015313A JP2014143966A JP 2014143966 A JP2014143966 A JP 2014143966A JP 2013015313 A JP2013015313 A JP 2013015313A JP 2013015313 A JP2013015313 A JP 2013015313A JP 2014143966 A JP2014143966 A JP 2014143966A
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- Prior art keywords
- seasoning
- cell wall
- roasted
- yeast cell
- dry yeast
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Landscapes
- Seasonings (AREA)
Abstract
Description
本発明は、焙煎乾燥酵母細胞壁含有組成物を含む組成物及びその製造方法、前記焙煎乾燥酵母細胞壁含有組成物を含む組成物を含有する調味料、並びに前記焙煎乾燥酵母細胞壁含有組成物を含む組成物、及び前記調味料の少なくともいずれかを含有する飲食品に関する。 The present invention includes a composition containing a roasted dry yeast cell wall-containing composition, a method for producing the same, a seasoning containing a composition containing the roasted dry yeast cell wall-containing composition, and the roasted dry yeast cell wall-containing composition. And a food or drink containing at least one of the seasonings.
ゴマは優れた風味を有するため、様々な食品に使用されており、例えば、ゴマドレッシング、ゴマダレとして用いられている。一方、近年の健康志向から、低カロリーの食品が求められており、ゴマの使用量を減らした場合であっても、ゴマの風味を有する食品の開発が求められている。 Since sesame has an excellent flavor, it is used in various foods, for example, as sesame dressing and sesame sauce. On the other hand, low-calorie foods are demanded from recent health consciousness, and development of foods having a sesame flavor is required even when the amount of sesame used is reduced.
従来、酵母エキスは、調味料の１つとして用いられており、例えば、少なくともイソ酪酸及びイソ吉草酸を含む酵母エキスを、食品の香辛料香気の増強、乳香気の増強、バター香気の増強、ゴマ香気の増強、及び肉のグラス臭マスキングといった香気を改善するために用いることが提案されている（例えば、特許文献１参照）。しかしながら、この提案では、十分なゴマの風味を得ることができないという問題がある。 Conventionally, yeast extract has been used as one of seasonings. For example, yeast extract containing at least isobutyric acid and isovaleric acid can be used to enhance the spice flavor of food, milk flavor, butter flavor, It has been proposed to be used for improving aroma such as enhancement of aroma and masking of a glassy odor of meat (for example, see Patent Document 1). However, this proposal has a problem that a sufficient sesame flavor cannot be obtained.
また、食物アレルギーを有する場合には、当該食物含む食品を食することを望んでも食することができないという問題がある。そこで、食物アレルギーの原因となる食物を含む食品の風味を有しつつ、かつ、前記食物アレルギーの原因となる食物を使わない若しくは使用量を低減することができる材料が求められている。 In addition, in the case of having food allergy, there is a problem that even if the user wishes to eat the food containing the food, the food cannot be eaten. Therefore, there is a demand for a material that has the flavor of food containing food that causes food allergy, and that does not use or reduces the amount of food that causes food allergy.
本発明は、従来における前記諸問題を解決し、以下の目的を達成することを課題とする。即ち、本発明は、香ばしい香り及びナッツのような香りを有し、ゴマの風味を付与又は増強することができ、また、ナッツの風味を増強することもできる焙煎乾燥酵母細胞壁含有組成物を含む組成物及びその製造方法、前記焙煎乾燥酵母細胞壁含有組成物を含む組成物を含有する調味料、並びに前記焙煎乾燥酵母細胞壁含有組成物を含む組成物、及び前記調味料の少なくともいずれかを含有する飲食品を提供することを目的とする。 An object of the present invention is to solve the above-described problems and achieve the following objects. That is, the present invention provides a roasted dry yeast cell wall-containing composition that has a fragrant scent and a nutty scent, can impart or enhance the flavor of sesame, and can also enhance the flavor of nuts. A composition containing the composition, a method for producing the same, a seasoning containing a composition containing the roast-dried yeast cell wall-containing composition, a composition containing the roast-dried yeast cell wall-containing composition, and at least one of the seasonings It aims at providing the food-drinks containing this.
前記課題を解決するための手段としては、以下の通りである。即ち、
＜１＞ 焙煎した乾燥酵母細胞壁含有組成物を含有することを特徴とする焙煎乾燥酵母細胞壁含有組成物を含む組成物である。
＜２＞ 酵母が、Ｓａｃｃｈａｒｏｍｙｃｅｓ属の酵母である前記＜１＞に記載の焙煎乾燥酵母細胞壁含有組成物を含む組成物である。
＜３＞ 前記＜１＞から＜２＞のいずれかに記載の焙煎乾燥酵母細胞壁含有組成物を含む組成物を含有することを特徴とする調味料である。
＜４＞ 粉体、液体、及びペーストのいずれかである前記＜３＞に記載の調味料である。
＜５＞ ゴマ風味増強用及びゴマ風味付与用のいずれかである前記＜３＞から＜４＞のいずれかに記載の調味料である。
＜６＞ ナッツ風味増強用である前記＜３＞から＜４＞のいずれかに記載の調味料である。
＜７＞ 前記＜１＞から＜２＞のいずれかに記載の焙煎乾燥酵母細胞壁含有組成物を含む組成物、及び前記＜３＞から＜６＞のいずれかに記載の調味料の少なくともいずれかを含有することを特徴とする飲食品である。
＜８＞ 乾燥酵母細胞壁含有組成物を焙煎する工程を含むことを特徴とする焙煎乾燥酵母細胞壁含有組成物を含む組成物の製造方法である。
＜９＞ 焙煎工程の温度が１２０℃から１７０℃であり、時間が５分間から２時間である前記＜８＞に記載の焙煎乾燥酵母細胞壁含有組成物を含む組成物の製造方法である。
Means for solving the problems are as follows. That is,
<1> A composition containing a roasted dry yeast cell wall-containing composition, characterized by containing a roasted dry yeast cell wall-containing composition.
<2> The composition comprising the roasted and dried yeast cell wall-containing composition according to <1>, wherein the yeast is a yeast of the genus Saccharomyces .
<3> A seasoning comprising a composition containing the roasted dry yeast cell wall-containing composition according to any one of <1> to <2>.
<4> The seasoning according to <3>, which is any one of powder, liquid, and paste.
<5> The seasoning according to any one of <3> to <4>, wherein the seasoning is any of sesame flavor enhancing and sesame flavor imparting.
<6> The seasoning according to any one of <3> to <4>, which is used for enhancing nut flavor.
<7> At least one of the composition containing the roasted dry yeast cell wall-containing composition according to any one of <1> to <2> and the seasoning according to any one of <3> to <6> It is food-drinks characterized by containing kaku.
<8> A method for producing a composition comprising a roasted dry yeast cell wall-containing composition, comprising a step of roasting a dry yeast cell wall-containing composition.
<9> The method for producing a composition comprising the roasted dry yeast cell wall-containing composition according to <8>, wherein the temperature of the roasting step is 120 ° C to 170 ° C and the time is 5 minutes to 2 hours. .
本発明によれば、従来における前記諸問題を解決し、前記目的を達成することができ、香ばしい香り及びナッツのような香りを有し、ゴマの風味を付与又は増強することができ、また、ナッツの風味を増強することもできる焙煎乾燥酵母細胞壁含有組成物を含む組成物及びその製造方法、前記焙煎乾燥酵母細胞壁含有組成物を含む組成物を含有する調味料、並びに前記焙煎乾燥酵母細胞壁含有組成物を含む組成物、及び前記調味料の少なくともいずれかを含有する飲食品を提供することができる。 According to the present invention, it is possible to solve the above-mentioned problems in the prior art, achieve the object, have a fragrant fragrance and a nutty fragrance, impart or enhance the flavor of sesame, Composition comprising roasted and dried yeast cell wall-containing composition that can enhance the flavor of nuts and method for producing the same, seasoning containing composition containing roasted and dried yeast cell wall-containing composition, and roasted and dried A food and drink containing at least one of a composition containing a yeast cell wall-containing composition and the seasoning can be provided.
（焙煎乾燥酵母細胞壁含有組成物を含む組成物及びその製造方法）
本発明の焙煎乾燥酵母細胞壁含有組成物を含む組成物は、焙煎乾燥酵母細胞壁含有組成物を少なくとも含み、必要に応じて更にその他の成分を含む。
本発明の焙煎乾燥酵母細胞壁含有組成物を含む組成物の製造方法としては、特に制限はなく、目的に応じて適宜選択することができるが、本発明の焙煎乾燥酵母細胞壁含有組成物を含む組成物の製造方法が好ましい。
以下、本発明の焙煎乾燥酵母細胞壁含有組成物を含む組成物の製造方法の説明と併せて本発明の焙煎乾燥酵母細胞壁含有組成物を含む組成物についても説明する。
(Composition containing roasted and dried yeast cell wall-containing composition and method for producing the same)
The composition containing the roasted dry yeast cell wall-containing composition of the present invention contains at least the roasted dry yeast cell wall-containing composition, and further contains other components as necessary.
The method for producing the composition containing the roasted dry yeast cell wall-containing composition of the present invention is not particularly limited and may be appropriately selected depending on the intended purpose. A method for producing the composition comprising is preferred.
Hereinafter, the composition containing the roast-dried yeast cell wall-containing composition of the present invention will be described together with the description of the method for producing the composition containing the roast-dried yeast cell wall-containing composition of the present invention.
＜焙煎乾燥酵母細胞壁含有組成物を含む組成物の製造方法＞
本発明の焙煎乾燥酵母細胞壁含有組成物を含む組成物の製造方法は、焙煎工程を少なくとも含み、必要に応じて更にその他の工程を含む。
<Method for Producing Composition Containing Roasted Dry Yeast Cell Wall Containing Composition>
The manufacturing method of the composition containing the roasted dry yeast cell wall containing composition of this invention contains a roasting process at least, and also includes another process as needed.
＜＜焙煎工程＞＞
前記焙煎工程は、乾燥酵母細胞壁含有組成物を焙煎する工程である。即ち、乾燥酵母細胞壁含有組成物を乾燥状態のまま、加熱する工程である。
前記焙煎に用いる装置としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、ＩＨ釜（ハイブリッド加熱攪拌機、株式会社カジワラ製）、過熱水蒸気を用いたオーブン、パドルドライヤーなどが挙げられる。
前記焙煎工程により、香ばしい香り及びナッツのような香りを有する焙煎乾燥酵母が得られる。
<< Roasting process >>
The roasting step is a step of roasting the dry yeast cell wall-containing composition. That is, it is a step of heating the dry yeast cell wall-containing composition in a dry state.
There is no restriction | limiting in particular as an apparatus used for the said roasting, According to the objective, it can select suitably, For example, the oven using an IH kettle (hybrid heating stirrer, Kajiwara Co., Ltd.), superheated steam, a paddle dryer, etc. Is mentioned.
By the roasting step, roasted dry yeast having a fragrant scent and a nutty scent is obtained.
−温度−
前記焙煎工程における乾燥酵母細胞壁含有組成物の温度（以下、「品温」と称することがある。）としては、特に制限はなく、目的に応じて適宜選択することができるが、１２０℃から１７０℃が好ましい。
-Temperature-
The temperature of the dried yeast cell wall-containing composition in the roasting step (hereinafter sometimes referred to as “product temperature”) is not particularly limited and may be appropriately selected depending on the intended purpose. 170 ° C. is preferred.
−時間−
前記焙煎工程の時間としては、特に制限はなく、目的に応じて適宜選択することができるが、５分間から２時間が好ましい。前記品温が高い場合には、前記焙煎工程の時間は短時間でよく、前記品温が低い場合には、前記焙煎工程の時間は、長時間を要する傾向にある。
-Time-
There is no restriction | limiting in particular as time of the said roasting process, Although it can select suitably according to the objective, 5 minutes to 2 hours are preferable. When the product temperature is high, the time for the roasting process may be short, and when the product temperature is low, the time for the roasting process tends to require a long time.
−攪拌−
前記焙煎工程では、前記乾燥酵母細胞壁含有組成物を攪拌しながら焙煎することが好ましい。前記攪拌の条件としては、特に制限はなく、焙煎に用いる装置に応じて適宜選択することができる。
-Stirring-
In the roasting step, the dry yeast cell wall-containing composition is preferably roasted with stirring. There is no restriction | limiting in particular as conditions for the said stirring, According to the apparatus used for roasting, it can select suitably.
−焙煎度合い−
前記乾燥酵母細胞壁含有組成物の焙煎度合いは、色差計で測定した値を参考とすることもできる。
例えば、前記色差計で測定したＬ＊値が４０〜６０となるように焙煎することにより、香ばしい香り（以下、「ロースト香」と称することもある）及びナッツのような香り（以下、「ナッツ香」と称することもある）を有する焙煎乾燥酵母細胞壁含有組成物を得ることができる。
前記色差計としては、例えば、Ｃｏｌｏｒ ｍｅｔｅｒ ＺＥ６０００（日本電色工業株式会社製）を用いることができる。
-Degree of roasting-
The degree of roasting of the dry yeast cell wall-containing composition can also be referred to the value measured with a color difference meter.
For example, by roasting so that the L * value measured by the color difference meter is 40 to 60, a fragrant fragrance (hereinafter sometimes referred to as “roasted fragrance”) and a nut-like fragrance (hereinafter, “ A roasted dry yeast cell wall-containing composition having a “nut flavor” is sometimes obtained.
As the color difference meter, for example, Color meter ZE6000 (manufactured by Nippon Denshoku Industries Co., Ltd.) can be used.
−乾燥酵母細胞壁含有組成物−
前記乾燥酵母細胞壁含有組成物は、乾燥酵母細胞壁を少なくとも含み、必要に応じて更にその他の成分を含む。
前記乾燥酵母細胞壁含有組成物における乾燥酵母細胞壁の含有量としては、特に制限はなく、目的に応じて適宜選択することができる。
前記乾燥酵母細胞壁含有組成物としては、乾燥酵母細胞壁を含んでいれば特に制限はなく、目的に応じて適宜選択することができ、例えば、乾燥酵母細胞壁のみからなるもの、乾燥酵母からなるものなどが挙げられる。
-Dry yeast cell wall-containing composition-
The dry yeast cell wall-containing composition contains at least a dry yeast cell wall, and further contains other components as necessary.
There is no restriction | limiting in particular as content of the dry yeast cell wall in the said dry yeast cell wall containing composition, According to the objective, it can select suitably.
The dry yeast cell wall-containing composition is not particularly limited as long as it contains a dry yeast cell wall, and can be appropriately selected according to the purpose. For example, a dry yeast cell wall only, a dry yeast cell, etc. Is mentioned.
−−乾燥酵母細胞壁−−
前記乾燥酵母細胞壁の調製方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、培養乃至醸造した酵母菌を洗浄し、不純物を除去した後、エキス分を抽出し、残った残渣（酵母細胞壁）を乾燥させることにより調製することができる。
前記エキス分の抽出方法としては、公知の方法を適宜選択することができ、例えば、自己消化、酵素分解、熱水抽出などが挙げられる。
前記酵母細胞壁の乾燥方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、ドラムドライにより乾燥する方法などが挙げられる。
前記乾燥酵母細胞壁とは、水分含量が１０質量％以下のものをいう。
--Dry yeast cell wall--
The method for preparing the dry yeast cell wall is not particularly limited and can be appropriately selected depending on the purpose.For example, the cultured or brewed yeast is washed to remove impurities, and then the extract is extracted. The remaining residue (yeast cell wall) can be prepared by drying.
As a method for extracting the extract, a known method can be appropriately selected, and examples thereof include autolysis, enzymatic decomposition, and hot water extraction.
There is no restriction | limiting in particular as a drying method of the said yeast cell wall, According to the objective, it can select suitably, For example, the method of drying by drum drying etc. are mentioned.
The said dry yeast cell wall means a thing with a water content of 10 mass% or less.
−−乾燥酵母−−
前記乾燥酵母の調製方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、培養乃至醸造した酵母菌を洗浄し、不純物を除去した後、そのまま乾燥させることにより調製することができる。
前記洗浄し、不純物を除去した後の酵母菌の乾燥方法としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、スプレードライにより乾燥する方法などが挙げられる。
前記乾燥酵母とは、水分含量が１０質量％以下の酵母をいう。
--Dry yeast--
The method for preparing the dry yeast is not particularly limited and may be appropriately selected depending on the intended purpose. For example, it is prepared by washing the cultured or brewed yeast, removing impurities, and then drying the yeast as it is. be able to.
There is no restriction | limiting in particular as the drying method of the yeast after washing | cleaning and removing an impurity, According to the objective, it can select suitably, For example, the method of drying by spray drying etc. are mentioned.
The dry yeast refers to a yeast having a water content of 10% by mass or less.
前記乾燥酵母の市販品としては、例えば、Ｙｅａｓｔｏｃｋ ＨＧ−ＤＹ（Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））、乾燥酵母Ｙ２Ａ（アサヒフードアンドヘルスケア株式会社製、ビール酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））などが挙げられる。 Examples of the commercially available dried yeast include Yeastock HG-DY (alltech Serbia a. Senta, Baker's yeast ( Saccharomyces cerevisiae )), dried yeast Y2A (Asahi Food and Healthcare, beer yeast ( Saccharomyces cerevisiae )) and the like.
前記酵母の種類としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、パン酵母、ビール酵母、トルラ酵母などが挙げられる。これらは、１種単独で使用してもよいし、２種以上を併用してもよい。
これらの中でも、総合的な味のバランスの点で、パン酵母が好ましい。
There is no restriction | limiting in particular as said kind of yeast, According to the objective, it can select suitably, For example, baker's yeast, brewer's yeast, torula yeast, etc. are mentioned. These may be used individually by 1 type and may use 2 or more types together.
Among these, baker's yeast is preferable in terms of overall taste balance.
前記酵母の属としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、サッカロミセス（Ｓａｃｃｈａｒｏｍｙｃｅｓ）属、キャンディダ（Ｃａｎｄｉｄａ）属などが挙げられる。これらの中でも、サッカロミセス（Ｓａｃｃｈａｒｏｍｙｃｅｓ）属が好ましい。
前記サッカロミセス（Ｓａｃｃｈａｒｏｍｙｃｅｓ）属の酵母の具体例としては、Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅなどが挙げられる。
前記キャンディダ（Ｃａｎｄｉｄａ）属の酵母の具体例としては、Ｃａｎｄｉｄａ ｕｔｉｌｉｓなどが挙げられる。
There is no restriction | limiting in particular as said genus of yeast, According to the objective, it can select suitably, For example, Saccharomyces ( Saccharomyces ) genus, Candida ( Candida ) genus etc. are mentioned. Among these, the genus Saccharomyces is preferable.
Specific examples of the yeast belonging to the genus Saccharomyces include Saccharomyces cerevisiae .
Specific examples of the yeast of the genus Candida include Candida utilis .
前記焙煎乾燥酵母細胞壁含有組成物を含む組成物における前記焙煎乾燥酵母細胞壁含有組成物の含有量としては、特に制限はなく、目的に応じて適宜選択することができる。
前記焙煎乾燥酵母細胞壁含有組成物を含む組成物は、前記焙煎乾燥酵母細胞壁含有組成物そのものであってもよい。
There is no restriction | limiting in particular as content of the said roast dry yeast cell wall containing composition in the composition containing the said roast dry yeast cell wall containing composition, According to the objective, it can select suitably.
The composition containing the roasted dry yeast cell wall-containing composition may be the roasted dry yeast cell wall-containing composition itself.
＜その他の工程＞
前記その他の工程としては、本発明の効果を損なわない限り特に制限はなく、目的に応じて適宜選択することができ、例えば、前記焙煎乾燥酵母細胞壁含有組成物と、前記その他の成分とを混合する混合工程が挙げられる。
前記混合の方法及び条件としては、特に制限はなく、公知の方法及び条件を適宜選択することができる。
<Other processes>
The other steps are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. For example, the roasted dried yeast cell wall-containing composition and the other components The mixing process of mixing is mentioned.
There is no restriction | limiting in particular as the method and conditions of the said mixing, A well-known method and conditions can be selected suitably.
−その他の成分−
前記焙煎乾燥酵母細胞壁含有組成物を含む組成物におけるその他の成分としては、本発明の効果を損なわない限り特に制限はなく、目的に応じて適宜選択することができ、例えば、飲食品を製造するに際して通常用いられる補助的原料乃至添加物などが挙げられる。
前記焙煎乾燥酵母細胞壁含有組成物を含む組成物における前記その他の成分の含有量としては、特に制限はなく、目的に応じて適宜選択することができる。
-Other ingredients-
Other components in the composition containing the roasted dry yeast cell wall-containing composition are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. In this case, auxiliary raw materials or additives usually used are used.
There is no restriction | limiting in particular as content of the said other component in the composition containing the said roast dry yeast cell wall containing composition, According to the objective, it can select suitably.
前記焙煎乾燥酵母細胞壁含有組成物を含む組成物が、香ばしい香り及びナッツのような香りを有しているか否かは、揮発成分にロースト香を構成する成分及びナッツ香を構成する成分が含まれているか否かを測定することにより、確認することができる。
前記ロースト香を構成する成分としては、特に制限はなく、目的に応じて適宜選択することができるが、２，３−ｄｉｅｔｈｙｌ−５−ｍｅｔｈｙｌｐｙｒａｚｉｎｅ、２−ｅｔｈｙｌ−３，５−ｄｉｍｅｔｈｙｌｐｙｒａｚｉｎｅ、３−ｅｔｈｙｌ−２，５−ｄｉｍｅｔｈｙｌｐｙｒａｚｉｎｅ、２−ｆｕｒａｎｍｅｔｈａｎｏｌ、２−ｍｅｔｈｏｘｙ−４−ｖｉｎｙｌｐｈｅｎｏｌ、及び２−ｍｅｔｈｏｘｙｐｈｅｎｏｌを含むことが好ましい。
前記ナッツ香を構成する成分としては、特に制限はなく、目的に応じて適宜選択することができるが、２−ａｃｅｔｙｌ−１−ｐｙｒｒｏｌｉｎｅ、２−ｉｓｏｂｕｔｙｌ−３−ｍｅｔｈｏｘｙｐｙｒａｚｉｎｅ、２−ｅｔｈｙｌ−６−ｍｅｔｈｙｌｐｙｒａｚｉｎｅ、及び２−ｅｔｈｙｌ−５−ｍｅｔｈｙｌｐｙｒａｚｉｎｅを含むことが好ましい。
前記測定の方法としては、特に制限はなく、目的に応じて適宜選択することができるが、内部標準物質として、ｃｉｓ−３−ｈｅｐｔｅｎｏｌを使用した内部標準法を用い、ガスクロマトグラフ質量（ＧＣ−ＭＳ）分析により測定することが好ましい。前記ガスクロマトグラフ質量分析の条件は、適宜選択することができる。
Whether or not the composition containing the roasted dry yeast cell wall-containing composition has a fragrant fragrance and a nut-like fragrance includes a component constituting a roasted fragrance and a component constituting a nut fragrance in a volatile component It can be confirmed by measuring whether or not it is.
There is no restriction | limiting in particular as a component which comprises the said roast fragrance | flavor, According to the objective, it can select suitably, However, 2,3-diethyl-5-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 3-ethyl It is preferable to contain -2,5-dimethylpyrazine, 2-furanethanol, 2-methoxy-4-vinylphenol, and 2-methoxyphenol.
There is no restriction | limiting in particular as a component which comprises the said nut fragrance | flavor, Although it can select suitably according to the objective, 2-acetyl-1-pyrroline, 2-isobutyl-3-methoxypyrazine, 2-ethyl-6-methylpyrazine And 2-ethyl-5-methylpyrazine.
The measurement method is not particularly limited and may be appropriately selected depending on the intended purpose. However, as an internal standard substance, an internal standard method using cis-3-heptanol is used, and a gas chromatograph mass (GC-MS) is used. ) It is preferable to measure by analysis. The conditions for the gas chromatograph mass spectrometry can be appropriately selected.
−用途−
前記焙煎乾燥酵母細胞壁含有組成物を含む組成物は、後述する調味料、飲食品などとして好適に用いることができる。また、前記焙煎乾燥酵母細胞壁含有組成物を含む組成物は、ゴマ風味付与剤、ゴマ風味増強剤、ナッツ風味増強剤としても用いることができる。
-Application-
The composition containing the roasted and dried yeast cell wall-containing composition can be suitably used as a seasoning, a food or drink, etc. described later. Moreover, the composition containing the said roasted dry yeast cell wall containing composition can be used also as a sesame flavor imparting agent, a sesame flavor enhancer, and a nut flavor enhancer.
（調味料）
本発明の調味料は、前記焙煎乾燥酵母細胞壁含有組成物を含む組成物を少なくとも含み、必要に応じて更にその他の成分を含む。
前記調味料は、後述する試験例及び実施例で示すように、前記焙煎乾燥酵母細胞壁含有組成物を含む組成物を含有することにより、食品にゴマ様の風味を付与したり、食品のゴマ風味を増強したり、食品のナッツ風味を増強することができるので、これらの用途に好適に用いることができる。
前記調味料は、前記焙煎乾燥酵母細胞壁含有組成物を含む組成物のみからなるものであってもよい。
(seasoning)
The seasoning of the present invention contains at least a composition containing the roasted dry yeast cell wall-containing composition, and further contains other components as necessary.
As shown in the test examples and examples to be described later, the seasoning contains a composition containing the roasted dry yeast cell wall-containing composition, thereby imparting a sesame-like flavor to the food, or sesame of the food. Since the flavor can be enhanced or the nut flavor of the food can be enhanced, it can be suitably used for these applications.
The seasoning may consist only of a composition containing the roasted dry yeast cell wall-containing composition.
前記調味料の形状としては、特に制限はなく、目的に応じて適宜選択することができるが、粉体状、液体状、ペースト状が好ましい。 There is no restriction | limiting in particular as a shape of the said seasoning, Although it can select suitably according to the objective, Powder form, liquid form, and paste form are preferable.
＜その他の成分＞
前記調味料におけるその他の成分としては、本発明の効果を損なわない限り特に制限はなく、目的に応じて適宜選択することができ、例えば、酵母エキス、糖アルコール、植物油脂、食塩、澱粉、糖類（砂糖、液糖など）、デキストリン、アミノ酸（グルタミン酸など）、核酸、タンパク質加水分解物（ＨＶＰ）などが挙げられる。これらの中でも、酵母エキスを含有することが好ましい。
前記調味料におけるその他の成分の含有量としては、本発明の効果を損なわない限り特に制限はなく、目的に応じて適宜選択することができる。
<Other ingredients>
The other ingredients in the seasoning are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. For example, yeast extract, sugar alcohol, vegetable oil, salt, starch, saccharide (Sugar, liquid sugar, etc.), dextrin, amino acid (glutamic acid, etc.), nucleic acid, protein hydrolyzate (HVP) and the like. Among these, it is preferable to contain a yeast extract.
The content of other components in the seasoning is not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose.
−酵母エキス−
前記酵母エキスとしては、特に制限はなく、目的に応じて適宜選択することができる。前記酵母エキスは、酵母から調製したものを使用してもよいし、市販品を使用してもよい。前記市販品としては、例えば、Ｙｅａｓｔｏｃｋ ＨＧ−Ｐｓ（Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））、Ｙｅａｓｔｏｃｋ ＨＧ−Ｌｑ Ｓ１３（Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））、スーパーミーストＡＰ−１９６（アサヒフードアンドヘルスケア株式会社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）、トルラ酵母（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ））、Ｙｅａｓｔｏｃｋ Ｓ−Ｐｓ（Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））が好適に挙げられる。これらの中でも、総合的な風味のバランスの点で、Ｙｅａｓｔｏｃｋ ＨＧ−Ｐｓ（Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））を用いることが好ましい。
前記調味料における前記酵母エキスの含有量としては、特に制限はなく、目的に応じて適宜選択することができるが、５質量％〜７０質量％であることが好ましい。前記好ましい範囲内であると、ゴマ様の香気及び味に優れる点で、有利である。
前記調味料における前記焙煎乾燥酵母細胞壁含有組成物を含む組成物（Ａ）と、前記酵母エキス（Ｂ）との質量比としては、特に制限はなく、目的に応じて適宜選択することができるが、Ａ：Ｂが、１．０：０．５〜１．０：３．５が好ましく、１．０：１．５〜１．０：２．５がより好ましい。前記好ましい範囲内であると、ゴマ様の香気及び味により優れる点で、有利である。
-Yeast extract-
There is no restriction | limiting in particular as said yeast extract, According to the objective, it can select suitably. As the yeast extract, one prepared from yeast or a commercially available product may be used. Examples of the commercially available product include Yeastock HG-Ps (Ball yeast ( Saccharomyces cerevisiae ) manufactured by Alltech Serbia ad Senta), Yeaststock HG-Lq S13 (Ball yeast manufactured by Alltech Serbia a.d. Saccharomyces cerevisiae )), Super Mist AP-196 (Asahi Food and Healthcare Co., Ltd., baker's yeast ( Saccharomyces cerevisiae ), Torula yeast ( Candida utilis ), Yeastock S-Ps. (Alltech Ser.) Preferably, baker's yeast ( Saccharomyces cerevisiae ) is used. Of these, Yeastock HG-Ps (Ball yeast ( Saccharomyces cerevisiae ) manufactured by Alltech Serbia ad Senta) is preferably used from the viewpoint of a balance of overall flavor.
There is no restriction | limiting in particular as content of the said yeast extract in the said seasoning, Although it can select suitably according to the objective, It is preferable that it is 5 mass%-70 mass%. Within the preferable range, it is advantageous in that it is excellent in sesame-like aroma and taste.
There is no restriction | limiting in particular as mass ratio of the composition (A) containing the said roast dry yeast cell wall containing composition in the said seasoning, and the said yeast extract (B), According to the objective, it can select suitably. However, A: B is preferably 1.0: 0.5 to 1.0: 3.5, and more preferably 1.0: 1.5 to 1.0: 2.5. Within the preferable range, it is advantageous in that it is more excellent in sesame-like aroma and taste.
−糖アルコール−
前記糖アルコールとしては、特に制限はなく、目的に応じて適宜選択することができ、例えば、還元澱粉糖化物、ソルビトール、キシリトール、マンニトール、マルチトール、ラクチトールなどが挙げられる。
前記調味料における前記糖アルコールの含有量としては、特に制限はなく、目的に応じて適宜選択することができる。
-Sugar alcohol-
There is no restriction | limiting in particular as said sugar alcohol, According to the objective, it can select suitably, For example, reduced starch saccharified material, sorbitol, xylitol, mannitol, maltitol, lactitol, etc. are mentioned.
There is no restriction | limiting in particular as content of the said sugar alcohol in the said seasoning, According to the objective, it can select suitably.
−植物油脂−
前記植物油脂としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、米油、コーン油、菜種油、大豆油、綿実油、紅花油、ひまわり油などが挙げられる。
前記調味料における前記植物油脂の含有量としては、特に制限はなく、目的に応じて適宜選択することができる。
-Vegetable oil and fat-
There is no restriction | limiting in particular as said vegetable oil and fat, According to the objective, it can select suitably, For example, rice oil, corn oil, rapeseed oil, soybean oil, cottonseed oil, safflower oil, sunflower oil etc. are mentioned.
There is no restriction | limiting in particular as content of the said vegetable oil in the said seasoning, According to the objective, it can select suitably.
−食塩−
前記食塩としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、海水塩、岩塩などが挙げられる。
前記調味料における前記食塩の含有量としては、特に制限はなく、目的に応じて適宜選択することができる。
-Salt-
There is no restriction | limiting in particular as said salt, According to the objective, it can select suitably, For example, sea salt, rock salt, etc. are mentioned.
There is no restriction | limiting in particular as content of the said salt in the said seasoning, According to the objective, it can select suitably.
−澱粉−
前記澱粉としては、特に制限はなく、目的に応じて適宜選択することができ、例えば、キャッサバ澱粉、トウモロコシ澱粉、馬鈴薯澱粉、米粉澱粉、小麦澱粉、甘藷澱粉などが挙げられる。
前記調味料における前記澱粉の含有量としては、特に制限はなく、目的に応じて適宜選択することができる。
-Starch-
There is no restriction | limiting in particular as said starch, According to the objective, it can select suitably, For example, cassava starch, corn starch, potato starch, rice starch, wheat starch, sweet potato starch etc. are mentioned.
There is no restriction | limiting in particular as content of the said starch in the said seasoning, According to the objective, it can select suitably.
前記調味料の製造方法としては、特に制限はなく、公知の方法により適宜製造することができる。 There is no restriction | limiting in particular as a manufacturing method of the said seasoning, It can manufacture suitably by a well-known method.
（飲食品）
本発明の飲食品は、前記焙煎乾燥酵母細胞壁含有組成物を含む組成物、及び前記調味料の少なくともいずれかを含み、必要に応じて更にその他の成分を含む。
(Food)
The food or drink of the present invention contains at least one of the composition containing the roasted dry yeast cell wall-containing composition and the seasoning, and further contains other components as necessary.
前記飲食品とは、人の健康に危害を加えるおそれが少なく、通常の社会生活において、経口又は消化管投与により摂取されるものをいい、行政区分上の飲食品、医薬品、医薬部外品などの区分に制限されるものではなく、例えば、経口的に摂取される一般食品、健康食品、保健機能食品、美容食品、医薬部外品、医薬品などを幅広く含むものを意味する。 The foods and drinks are those that are less likely to harm human health and are taken by oral or gastrointestinal administration in normal social life. It is not limited to this category, and means, for example, a wide range of foods that are orally ingested, such as general foods, health foods, health functional foods, beauty foods, quasi drugs, and pharmaceuticals.
前記飲食品としては、特に制限はなく、目的に応じて適宜選定することができ、例えば、ビール類、ビールテイスト飲料、清涼飲料、炭酸飲料、栄養飲料、果実飲料、乳酸飲料等の飲料（これら飲料の濃縮液及び調製用粉末を含む。）；アイスクリーム、アイスシャーベット、かき氷等の冷菓；そば、うどん、はるさめ、ぎょうざの皮、しゅうまいの皮、中華麺、即席麺等の麺類；飴、キャンディー、ガム、チョコレート、錠菓、スナック菓子、ビスケット、ゼリー、ジャム、クリーム、ピーナッツクリーム、焼き菓子、パン等の菓子類；カニ、サケ、アサリ、マグロ、イワシ、エビ、カツオ、サバ、クジラ、カキ、サンマ、イカ、アカガイ、ホタテ、アワビ、ウニ、イクラ、トコブシ等の水産物；かまぼこ、ハム、ソーセージ等の水産・畜産加工食品；加工乳、発酵乳等の乳製品；サラダ油、てんぷら油、マーガリン、マヨネーズ、ショートニング、ホイップクリーム、ドレッシング等の油脂及び油脂加工食品；ソース、たれ等の調味料；カレー、シチュー、親子丼、お粥、雑炊、中華丼、かつ丼、天丼、うな丼、ハヤシライス、おでん、マーボドーフ、牛丼、ミートソース、玉子スープ、オムライス、餃子、シューマイ、ハンバーグ、ミートボール等のレトルトパウチ食品；サラダ、漬物等の惣菜；種々の形態の健康・美容・栄養補助食品；錠剤、顆粒剤、カプセル剤、ドリンク剤、トローチ等の医薬品、医薬部外品などが挙げられる。なお、前記飲食品は上記例示に限定されるものではない。 There is no restriction | limiting in particular as said food-drinks, According to the objective, it can select suitably, For example, drinks (these, such as beer, beer taste drink, soft drink, carbonated drink, nutrition drink, fruit drink, lactic acid drink) Concentrated beverages and powder for preparation.); Ice cream, ice sherbet, shaved ice, etc .; Noodles such as buckwheat, udon, harsame, gyoza peel, cucumber peel, Chinese noodles, instant noodles; rice cake, candy , Gum, chocolate, tablet confectionery, snack confectionery, biscuits, jelly, jam, cream, peanut cream, baked confectionery, bread etc .; crab, salmon, clams, tuna, sardines, shrimp, bonito, mackerel, whale, oyster, Marine products such as saury, squid, red scallop, scallop, abalone, sea urchin, salmon roe, tokobushi; fish and livestock such as kamaboko, ham and sausage Processed foods; Dairy products such as processed milk and fermented milk; processed oils and fats such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, dressing; seasonings such as sauces and sauces; curry, stew, oyakodon Retort pouch foods such as rice cakes, rice cakes, miso cooked rice, Chinese rice cakes, rice cakes, tempura, eel rice cakes, hayashi rice, oden, mabodorf, beef bowl, meat sauce, egg soup, omelet rice, dumplings, shumai, hamburger, meatballs, etc .; salads, pickles, etc. Of various forms of health, beauty, and nutritional supplements; tablets, granules, capsules, drinks, troches and other pharmaceuticals, quasi drugs, and the like. In addition, the said food / beverage products are not limited to the said illustration.
前記焙煎乾燥酵母細胞壁含有組成物を含む組成物、及び前記調味料の少なくともいずれかの前記飲食品に対する添加量としては、添加する飲食品に応じて異なり一概には規定できないが、０．０５質量％〜５．０質量％が好ましい。 The amount of the composition containing the roasted dry yeast cell wall-containing composition and the seasoning added to the food or drink varies depending on the food or drink to be added, and cannot be specified unconditionally. A mass% to 5.0 mass% is preferable.
前記その他の成分としては、飲食品を製造するに際して通常用いられる補助的原料乃至添加物などが挙げられる。
前記原料乃至添加物としては、特に制限はなく、目的に応じて適宜選定することができ、例えば、グルコース、フルクトース、スクロース、マルトース、ソルビトール、ステビオサイド、ルブソサイド、コーンシロップ、乳糖、クエン酸、酒石酸、リンゴ酸、コハク酸、乳酸、Ｌ−アスコルビン酸、ｄｌ−α−トコフェロール、エリソルビン酸ナトリウム、グリセリン、プロピレングリコール、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、アラビアガム、カラギーナン、カゼイン、ゼラチン、ペクチン、寒天、ビタミンＢ類、ニコチン酸アミド、パントテン酸カルシウム、アミノ酸類、カルシウム塩類、色素、香料、保存剤などが挙げられる。
Examples of the other components include auxiliary raw materials and additives that are usually used in the production of food and drink.
The raw material or additive is not particularly limited and may be appropriately selected depending on the intended purpose.For example, glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn syrup, lactose, citric acid, tartaric acid, Malic acid, succinic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, gum arabic, carrageenan Casein, gelatin, pectin, agar, vitamin Bs, nicotinic acid amide, calcium pantothenate, amino acids, calcium salts, dyes, fragrances, preservatives and the like.
以下に試験例、実施例を挙げて本発明を具体的に説明するが、本発明はこれらの試験例、実施例に何ら限定されるものではない。 The present invention will be specifically described below with reference to test examples and examples, but the present invention is not limited to these test examples and examples.
（試験例１：焙煎条件の検討）
乾燥酵母細胞壁含有組成物として、乾燥酵母である「Ｙｅａｓｔｏｃｋ ＨＧ−ＤＹ」（Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））を３５ｋｇ用い、ＩＨ釜（ハイブリッド加熱攪拌機、株式会社カジワラ製）を使用して、乾燥状態のまま、攪拌速度を２０回転／分間、下記表１に記載の温度（品温）及び時間で焙煎した。
前記焙煎した焙煎乾燥酵母の焙煎状態について、パネラー１０名により以下の基準で評価し、最も多かった評価結果を採用した。結果を表１に示す。
−焙煎状態の評価基準−
◎：粉末の色が茶褐色であり、非常に強いロースト香及びナッツ香を有する。
○：粉末の色が茶褐色であり、ロースト香及びナッツ香を有する。
△：粉末の色が濃い茶褐色又は薄い茶褐色であり、ロースト香及びナッツ香を有するが、それらの香りが弱い。
(Test Example 1: Examination of roasting conditions)
As a dry yeast cell wall-containing composition, 35 kg of dry yeast “Yeastock HG-DY” (Ball yeast ( Saccharomyces cerevisiae ) manufactured by Alltech Serbia a. Senta) was used, and an IH kettle (hybrid heating stirrer, Kajiwara Co., Ltd.). In the dry state, the mixture was roasted at a temperature (article temperature) and time shown in Table 1 below with a stirring speed of 20 revolutions / minute.
The roasted state of the roasted and dried roasted yeast was evaluated according to the following criteria by 10 panelists, and the most frequently evaluated results were adopted. The results are shown in Table 1.
-Evaluation criteria for roasting condition-
A: The color of the powder is brownish brown and has a very strong roasted fragrance and nut fragrance.
○: The powder color is brown and has a roasted fragrance and a nut fragrance.
(Triangle | delta): The color of a powder is dark brown or light brown and has a roasted fragrance | flavor and a nut fragrance | flavor, but those fragrances are weak.
表１の結果から、試験例１−１から１−２４の焙煎乾燥酵母は、いずれも茶褐色の粉末であり、ロースト香及びナッツ香を有することが分かった。また、焙煎の条件は、１５０℃〜１６０℃で、１０分間前後が好ましいことが分かった。 From the results of Table 1, it was found that all of the roasted and dried yeasts of Test Examples 1-1 to 1-24 were brown powder and had roasted fragrance and nut fragrance. Moreover, it turned out that the conditions of roasting are 150 to 160 degreeC, and around 10 minutes are preferable.
（試験例２）
乾燥酵母細胞壁含有組成物として、乾燥酵母である「Ｙｅａｓｔｏｃｋ ＨＧ−ＤＹ」（Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））を３５ｋｇ用い、ＩＨ釜（ハイブリッド加熱攪拌機、株式会社カジワラ製）を使用して、乾燥状態のまま、攪拌速度を２０回転／分間、温度（品温）１５５℃で１０分間加熱し、焙煎した。
焙煎前後の乾燥酵母について、色差計（Ｃｏｌｏｒ ｍｅｔｅｒ ＺＥ６０００，日本電色工業株式会社製）で測定した結果を表２に示す。また、焙煎前後の乾燥酵母を撮影した結果を図１及び図２に示す。
(Test Example 2)
As a dry yeast cell wall-containing composition, 35 kg of dry yeast “Yeastock HG-DY” (Ball yeast ( Saccharomyces cerevisiae ) manufactured by Alltech Serbia a. Senta) was used, and an IH kettle (hybrid heating stirrer, Kajiwara Co., Ltd.). The product was heated and roasted at a temperature (article temperature) of 155 ° C. for 10 minutes while being in a dry state.
Table 2 shows the results obtained by measuring the dried yeast before and after roasting with a color difference meter (Color meter ZE6000, manufactured by Nippon Denshoku Industries Co., Ltd.). Moreover, the result of having image | photographed the dry yeast before and behind roasting is shown in FIG.1 and FIG.2.
表２の結果からも焙煎後の乾燥酵母の色が茶褐色であることが示された。 The results in Table 2 also indicated that the color of the dried yeast after roasting was brown.
（実施例１−１）
乾燥酵母細胞壁含有組成物として、乾燥酵母である「Ｙｅａｓｔｏｃｋ ＨＧ−ＤＹ」（Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））を３５ｋｇ用い、ＩＨ釜（ハイブリッド加熱攪拌機、株式会社カジワラ製）を使用して、乾燥状態のまま、攪拌速度を２０回転／分間、温度（品温）１５５℃で１０分間加熱し、焙煎した。
得られた焙煎乾燥酵母の香りと味について、１０名のパネラーによって、以下の基準により評価した。結果を表３に示す。
−香り−
＋２：ゴマ様の香気がある。
＋１：ゴマ様の香気がややある。
±０：ゴマ様の香気があるともないともいえない。
−１：どちらかといえばゴマ様の香気がない。
−２：ゴマ様の香気が全くない。
−味−
＋２：ゴマ様の味がある。
＋１：ゴマ様の味がややある。
±０：ゴマ様の味があるともないともいえない。
−１：どちらかといえばゴマ様の味がない。
−２：ゴマ様の味が全くない。
(Example 1-1)
As a dry yeast cell wall-containing composition, 35 kg of dry yeast “Yeastock HG-DY” (Ball yeast ( Saccharomyces cerevisiae ) manufactured by Alltech Serbia a. Senta) was used, and an IH kettle (hybrid heating stirrer, Kajiwara Co., Ltd.). The product was heated and roasted at a temperature (article temperature) of 155 ° C. for 10 minutes while being in a dry state.
The scent and taste of the obtained roasted and dried yeast were evaluated by 10 panelists according to the following criteria. The results are shown in Table 3.
-Aroma-
+2: There is a sesame-like scent.
+1: There is a little sesame scent.
± 0: It cannot be said that there is a sesame-like scent.
-1: If anything, there is no sesame-like scent.
-2: No sesame-like scent.
-Taste-
+2: There is a sesame-like taste.
+1: Sesame taste is a little.
± 0: Cannot be said to have a sesame-like taste.
-1: If anything, there is no sesame-like taste.
-2: No sesame-like taste.
（実施例１−２）
実施例１−１において、乾燥酵母を「乾燥酵母Ｙ２Ａ」（アサヒフードアンドヘルスケア株式会社製、ビール酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））に代えた以外は、実施例１−１と同様にして焙煎乾燥酵母を得た。
得られた焙煎乾燥酵母の香りと味について、実施例１−１と同様にして評価した。結果を表３に示す。
(Example 1-2)
In Example 1-1, the dried yeast was roasted and dried in the same manner as in Example 1-1, except that “dried yeast Y2A” (Asahi Food and Healthcare Co., Ltd., beer yeast ( Saccharomyces cerevisiae )) was used. Yeast was obtained.
The scent and taste of the obtained roast and dried yeast were evaluated in the same manner as in Example 1-1. The results are shown in Table 3.
（実施例１−３）
実施例１−１において、乾燥酵母をトルラ酵母（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ）に代えた以外は、実施例１−１と同様にして焙煎乾燥酵母を得た。
得られた焙煎乾燥酵母の香りと味について、実施例１−１と同様にして評価した。結果を表３に示す。
(Example 1-3)
In Example 1-1, roasted dry yeast was obtained in the same manner as in Example 1-1 except that the dry yeast was replaced with Torula yeast ( Candida utilis ).
The scent and taste of the obtained roast and dried yeast were evaluated in the same manner as in Example 1-1. The results are shown in Table 3.
表３の結果から、実施例１−１から１−３の焙煎乾燥酵母は、ゴマ様の香り及び味を有していることが分かった。
また、実施例１−１の焙煎乾燥酵母は、実施例１−１から１−３の焙煎乾燥酵母の中で、最も香ばしい匂いを有しており、味は、少し酸味があるが、嫌味が無い味であり、クセもなかった。実施例１−２の焙煎乾燥酵母は、香ばしい匂いはあるが、発酵臭のような匂いもあり、味は、ホップの風味が残っているためか、苦味があった。実施例１−３の焙煎乾燥酵母は、香ばしい匂いとココナッツの様な甘い香りがあった。
したがって、総合的な風味のバランスを考慮すると、実施例１−１の焙煎乾燥酵母が最も好ましいことが分かった。
From the results in Table 3, it was found that the roasted and dried yeasts of Examples 1-1 to 1-3 had a sesame-like scent and taste.
In addition, the roasted and dried yeast of Example 1-1 has the most fragrant smell among the roasted and dried yeasts of Examples 1-1 to 1-3, and the taste is slightly sour, There was no taste and there was no habit. The roasted dry yeast of Example 1-2 had a fragrant smell, but also had a smell like a fermentation odor, and the taste was bitter because of the hop flavor remaining. The roasted dry yeast of Example 1-3 had a fragrant smell and a sweet scent like coconut.
Therefore, it was found that the roasted and dried yeast of Example 1-1 was most preferable in consideration of the overall flavor balance.
（試験例３）
実施例１−１で製造した焙煎乾燥酵母と、ペースト状の酵母エキス（Ｙｅａｓｔｏｃｋ ＨＧ−Ｐｓ、Ａｌｌｅｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））とを表４に記載の配合比率（質量比）で混合し、調味料を得た。
前記調味料について、パネラー１０名により以下の基準で評価し、最も多かった評価結果を採用した。結果を表４に示す。
−調味料の評価基準−
◎：ゴマ様の香気及び味を強く有する。
○：ゴマ様の香気及び味を有するが、他の香気及び味も若干有する。
△：どちらかといえばゴマ様の香気及び味を有する。
(Test Example 3)
The combination of roasted dry yeast produced in Example 1-1 and pasty yeast extract (Yeastock HG-Ps, manufactured by Allech Serbia ad Senta, Baker's yeast ( Saccharomyces cerevisiae )) in Table 4 Mixing at a ratio (mass ratio), a seasoning was obtained.
About the said seasoning, it evaluated on the following references | standards by 10 panelists, and the most evaluation result was employ | adopted. The results are shown in Table 4.
-Evaluation criteria for seasonings-
A: Strongly sesame-like aroma and taste.
○: Sesame-like flavor and taste, but some other flavors and tastes.
Δ: If anything, it has a sesame-like aroma and taste.
表４の結果から、焙煎乾燥酵母と、酵母エキスとを用いて調味料とすると、ゴマ様の香気が得られることが分かった。 From the results in Table 4, it was found that a sesame-like aroma was obtained when seasoning was made using roasted dry yeast and yeast extract.
（試験例４−１−１）
実施例１−１で得られた焙煎乾燥酵母と、ペースト状の酵母エキス（Ｙｅａｓｔｏｃｋ ＨＧ−Ｐｓ、Ａｌｌｅｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））とを質量比１：２で混合し、調味料を得た。
得られた調味料の風味について、１０名のパネラーによって、以下の基準により評価した。結果を表５−１に示す。
−風味−
＋２：ゴマ様の香気及び味がある。
＋１：ゴマ様の香気及び味がややある。
±０：ゴマ様の香気及び味があるともないともいえない。
−１：どちらかといえばゴマ様の香気及び味がない。
−２：ゴマ様の香気及び味が全くない。
(Test Example 4-1-1)
The roast-dried yeast obtained in Example 1-1 and the paste-like yeast extract (Yeastock HG-Ps, manufactured by Allech Serbia ad Senta, Baker's yeast ( Saccharomyces cerevisiae )) were used in a mass ratio of 1: 2. To obtain a seasoning.
The flavor of the seasoning obtained was evaluated according to the following criteria by 10 panelists. The results are shown in Table 5-1.
-Flavor-
+2: Sesame-like aroma and taste.
+1: Sesame-like flavor and taste are a little.
± 0: It cannot be said that there is a sesame-like aroma and taste.
-1: If anything, there is no sesame-like aroma and taste.
-2: No sesame-like aroma and taste.
（試験例４−１−２）
試験例４−１−１において、ペースト状の酵母エキスをミーストＮ（アサヒフードアンドヘルスケア株式会社製、ビール酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））に代えた以外は、試験例４−１−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−１に示す。
(Test Example 4-1-2)
In Test Example 4-1-1, the same procedure as in Test Example 4-1-1 was performed, except that the paste-like yeast extract was replaced with Mist N (Asahi Food and Healthcare Co., Ltd., beer yeast ( Saccharomyces cerevisiae )). To get seasonings.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-1.
（試験例４−１−３）
試験例４−１−１において、ペースト状の酵母エキスをアロマイルドペースト（株式会社興人製、トルラ酵母（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ））に代えた以外は、試験例４−１−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−１に示す。
(Test Example 4-1-3)
In Test Example 4-1-1, seasoning was conducted in the same manner as in Test Example 4-1-1 except that the paste-like yeast extract was replaced with alo-mild paste (manufactured by Kojin Co., Ltd., torula yeast ( Candida utilis )). I got a fee.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-1.
（試験例４−１−４）
試験例４−１−１において、焙煎乾燥酵母を焙煎前の乾燥酵母に代えた以外は、試験例４−１−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−１に示す。
(Test Example 4-1-4)
In Test Example 4-1-1, a seasoning was obtained in the same manner as in Test Example 4-1-1 except that roasted dry yeast was replaced with dry yeast before roasting.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-1.
（試験例４−１−５）
試験例４−１−２において、焙煎乾燥酵母を焙煎前の乾燥酵母に代えた以外は、試験例４−１−２と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−１に示す。
(Test Example 4-1-5)
In Test Example 4-1-2, a seasoning was obtained in the same manner as in Test Example 4-1-2 except that the roasted dry yeast was replaced with the dry yeast before roasting.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-1.
（試験例４−１−６）
試験例４−１−３において、焙煎乾燥酵母を焙煎前の乾燥酵母に代えた以外は、試験例４−１−３と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−１に示す。
(Test Example 4-1-6)
In Test Example 4-1-3, a seasoning was obtained in the same manner as in Test Example 4-1-3 except that the roasted dry yeast was replaced with the dry yeast before roasting.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-1.
表５−１の結果から、乾燥酵母を焙煎した試験例４−１−１〜４−１−３の調味料は、ゴマ様の香気及び味を有していることが分かった。一方、乾燥酵母を焙煎していない試験例４−１−４〜４−１−６の調味料では、ゴマ様の香気及び味がないことが分かった。
また、試験例４−１−１の調味料は、少し酸味があるものの、クセがなく、香ばしい風味が阻害されていないように感じられ、また旨味があった。試験例４−１−２の調味料は、香ばしい風味はあるが、苦味、雑味があり、少しクセがあり、また、旨味が少し弱かった。試験例４−１−３の調味料は、旨味が強く、香ばしい風味があるが、エグ味が気になった。
From the results of Table 5-1, it was found that the seasonings of Test Examples 4-1-1 to 4-1-3 in which dry yeast was roasted had a sesame-like aroma and taste. On the other hand, it was found that the seasonings of Test Examples 4-1-4 to 4-1-6 that did not roast dry yeast had no sesame-like aroma and taste.
Moreover, although the seasoning of Test Example 4-1-1 had a little acidity, there was no habit, it was felt that the fragrant flavor was not inhibited, and there was umami. Although the seasoning of Test Example 4-1-2 had a fragrant flavor, it had bitterness and miscellaneous taste, had a little peculiarity, and had a slightly weak taste. The seasoning of Test Example 4-1-3 had a strong umami and a fragrant flavor, but was worried about the taste.
（試験例４−２−１）
試験例４−１−１において、焙煎乾燥酵母を実施例１−２で得られた焙煎乾燥酵母に代えた以外は、試験例４−１−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−２に示す。
(Test Example 4-2-1)
In Test Example 4-1-1, a seasoning was obtained in the same manner as in Test Example 4-1-1 except that the roasted dry yeast was replaced with the roasted dry yeast obtained in Example 1-2.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-2.
（試験例４−２−２）
試験例４−２−１において、ペースト状の酵母エキスをミーストＮ（アサヒフードアンドヘルスケア株式会社製、ビール酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））に代えた以外は、試験例４−２−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−２に示す。
(Test Example 4-2-2)
In Test Example 4-2-1, except that Pasty yeast extract was replaced with Mist N (Asahi Food and Healthcare Co., Ltd., beer yeast ( Saccharomyces cerevisiae )), the same as Test Example 4-2-1 To get seasonings.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-2.
（試験例４−２−３）
試験例４−２−１において、ペースト状の酵母エキスをアロマイルドペースト（株式会社興人製、トルラ酵母（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ））に代えた以外は、試験例４−２−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−２に示す。
(Test Example 4-2-3)
In Test Example 4-2-1, seasoning was conducted in the same manner as in Test Example 4-2-1 except that the paste-like yeast extract was replaced with alo-mild paste (manufactured by Kojin Co., Ltd., Candida utilis ). I got a fee.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-2.
（試験例４−２−４）
試験例４−２−１において、焙煎乾燥酵母を焙煎前の乾燥酵母に代えた以外は、試験例４−２−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−２に示す。
(Test Example 4-2-4)
In Test Example 4-2-1, a seasoning was obtained in the same manner as in Test Example 4-2-1 except that the roasted dry yeast was replaced with the dry yeast before roasting.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-2.
（試験例４−２−５）
試験例４−２−２において、焙煎乾燥酵母を焙煎前の乾燥酵母に代えた以外は、試験例４−２−２と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−２に示す。
(Test Example 4-2-5)
In Test Example 4-2-2, a seasoning was obtained in the same manner as in Test Example 4-2-2 except that the roasted dry yeast was replaced with the dry yeast before roasting.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-2.
（試験例４−２−６）
試験例４−２−３において、焙煎乾燥酵母を焙煎前の乾燥酵母に代えた以外は、試験例４−２−３と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−２に示す。
(Test Example 4-2-6)
In Test Example 4-2-3, a seasoning was obtained in the same manner as in Test Example 4-2-3 except that the roasted dry yeast was replaced with the dry yeast before roasting.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-2.
表５−２の結果から、乾燥酵母を焙煎した試験例４−２−１〜４−２−３の調味料は、ゴマ様の香気及び味を有していることが分かった。一方、乾燥酵母を焙煎していない試験例４−２−４〜４−２−６の調味料では、ゴマ様の香気及び味がないことが分かった。
また、試験例４−２−１の調味料は、香ばしい風味が少し弱く、少し苦味が感じられ、少し酸味があったが、旨味を有していた。試験例４−２−２の調味料は、苦味、雑味が少し気になり、旨味が弱く感じられ、香ばしい風味が弱く感じられた。試験例４−２−３の調味料は、旨味はあるが、苦味とエグ味があり、香ばしい風味が少し弱かった。
From the results of Table 5-2, it was found that the seasonings of Test Examples 4-2-1 to 4-2-3 in which dry yeast was roasted had a sesame-like aroma and taste. On the other hand, it was found that the seasonings of Test Examples 4-2-4 to 4-2-6 without roasting dry yeast had no sesame-like aroma and taste.
Moreover, the seasoning of Test Example 4-2-1 had a slightly fragrant flavor, a slight bitter taste, and a slight acidity, but had a delicious taste. In the seasoning of Test Example 4-2-2, bitterness and miscellaneous taste were a little worrisome, umami was felt weak, and fragrant flavor was felt weak. The seasoning of Test Example 4-2-3 had umami, but had a bitter taste and an savory taste, and its flavor was slightly weak.
（試験例４−３−１）
試験例４−１−１において、焙煎乾燥酵母を実施例１−３で得られた焙煎乾燥酵母に代えた以外は、試験例４−１−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−３に示す。
(Test Example 4-3-1)
In Test Example 4-1-1, a seasoning was obtained in the same manner as in Test Example 4-1-1 except that the roasted dry yeast was replaced with the roasted dry yeast obtained in Example 1-3.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-3.
（試験例４−３−２）
試験例４−３−１において、ペースト状の酵母エキスをミーストＮ（アサヒフードアンドヘルスケア株式会社製、ビール酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））に代えた以外は、試験例４−３−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−３に示す。
(Test Example 4-3-2)
In Test Example 4-3-1, except that the paste-like yeast extract was replaced with Meast N (Asahi Food and Healthcare Co., Ltd., beer yeast ( Saccharomyces cerevisiae )), the same as Test Example 4-3-1 To get seasonings.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-3.
（試験例４−３−３）
試験例４−３−１において、ペースト状の酵母エキスをアロマイルドペースト（株式会社興人製、トルラ酵母（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ））に代えた以外は、試験例４−３−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−３に示す。
(Test Example 4-3-3)
In Test Example 4-3-1, seasoning was performed in the same manner as in Test Example 4-3-1 except that the paste-like yeast extract was replaced with alo-mild paste (manufactured by Kojin Co., Ltd., torula yeast ( Candida utilis )). I got a fee.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-3.
（試験例４−３−４）
試験例４−３−１において、焙煎乾燥酵母を焙煎前の乾燥酵母に代えた以外は、試験例４−３−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−３に示す。
(Test Example 4-3-4)
In Test Example 4-3-1, a seasoning was obtained in the same manner as in Test Example 4-3-1 except that the roasted dry yeast was replaced with the dry yeast before roasting.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-3.
（試験例４−３−５）
試験例４−３−２において、焙煎乾燥酵母を焙煎前の乾燥酵母に代えた以外は、試験例４−３−２と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−３に示す。
(Test Example 4-3-5)
In Test Example 4-3-2, a seasoning was obtained in the same manner as in Test Example 4-3-2, except that the roasted dry yeast was replaced with the dry yeast before roasting.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-3.
（試験例４−３−６）
試験例４−３−３において、焙煎乾燥酵母を焙煎前の乾燥酵母に代えた以外は、試験例４−３−３と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表５−３に示す。
(Test Example 4-3-6)
In Test Example 4-3-3, a seasoning was obtained in the same manner as in Test Example 4-3-3 except that the roasted dry yeast was replaced with the dry yeast before roasting.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 5-3.
表５−３の結果から、乾燥酵母を焙煎した試験例４−３−１〜４−３−３の調味料は、ゴマ様の香気及び味を有していることが分かった。一方、乾燥酵母を焙煎していない試験例４−３−４〜４−３−６の調味料では、ゴマ様の香気及び味がないことが分かった。
また、試験例４−３−１の調味料は、少し苦味が感じられ、少し酸味があったが、香ばしい風味があり、旨味を有していた。試験例４−３−２の調味料は、香ばしい風味はあるが、苦味、雑味があり、少しクセがあり、旨味が少し弱かった。試験例４−３−３の調味料は、旨味は強く、香ばしい風味はあるが、苦味とエグ味が気になった。
From the results of Table 5-3, it was found that the seasonings of Test Examples 4-3-1 to 4-3-3 in which dry yeast was roasted had a sesame-like aroma and taste. On the other hand, it was found that the seasonings of Test Examples 4-3-4 to 4-3-6 that did not roast dry yeast had no sesame-like aroma and taste.
In addition, the seasoning of Test Example 4-3-1 was slightly bitter and slightly sour, but had a savory flavor and umami. The seasoning of Test Example 4-3-2 had a fragrant flavor, but had a bitter taste and a miscellaneous taste, had a little peculiarity, and had a slightly weak taste. The seasoning of Test Example 4-3-3 had strong umami and a fragrant flavor, but was bothered by bitterness and taste.
試験例４−１−１〜４−３−６の結果から、焙煎していない乾燥酵母を用いた調味料では、ゴマ様の香気及び味がなく、乾燥酵母は、焙煎することが必要であることが分かった。
また、ゴマ様の香気及び味を有することが分かった調味料の中でも、焙煎乾燥酵母としてＹｅａｓｔｏｃｋ ＨＧ−ＤＹを用い、酵母エキスとしてＹｅａｓｔｏｃｋ ＨＧ−Ｐｓとを組み合わせた調味料が、総合的な風味のバランスの点で優れていることがわかった。
From the results of Test Example 4-1-1 to 4-3-6, in the seasoning using dry yeast that has not been roasted, there is no sesame-like aroma and taste, and dry yeast needs to be roasted It turns out that.
Among seasonings found to have a sesame-like aroma and taste, seasonings using yeastock HG-DY as roasted dry yeast and yeaststock HG-Ps as a yeast extract have a comprehensive flavor. It was found that the balance was excellent.
（実施例２）
以下の各成分を混合し、調味料を製造した。本実施例で得られた調味料も良好なゴマ様の風味を有していた。
〔配合割合〕
・ 焙煎乾燥酵母（実施例１−１で得られた焙煎乾燥酵母） ３５質量％
・ Ｙｅａｓｔｏｃｋ ＨＧ−Ｐｓ ４０質量％
（酵母エキス、Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））
・ スーパーミーストＡＰ−１９６ １５質量％
（酵母エキス、アサヒフードアンドヘルスケア株式会社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）、トルラ酵母（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ））
・ Ｙｅａｓｔｏｃｋ Ｓ−Ｐｓ １０質量％
（酵母エキス、Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））
(Example 2)
The following ingredients were mixed to produce a seasoning. The seasoning obtained in this example also had a good sesame-like flavor.
[Combination ratio]
-Roasted dry yeast (roasted dry yeast obtained in Example 1-1) 35% by mass
・ Yeastock HG-Ps 40 mass%
(Yeast extract, Alltech Serbia ad, Senta, baker's yeast ( Saccharomyces cerevisiae ))
・ Super Mist AP-196 15% by mass
(Yeast extract, Asahi Food and Healthcare Co., Ltd., baker's yeast ( Saccharomyces cerevisiae ), Torula yeast ( Candida utilis ))
・ Yeaststock S-Ps 10% by mass
(Yeast extract, Alltech Serbia ad, Senta, baker's yeast ( Saccharomyces cerevisiae ))
（実施例３）
表６に示した各材料を混合したドレッシングに、実施例２で得られた調味料を０．３容量％添加し、焙煎乾燥酵母（焙煎乾燥酵母細胞壁含有組成物を含む組成物）を含有するドレッシングを得た。
また、比較対照として、焙煎乾燥酵母を含有する調味料を用いず、ねりごまの配合割合を１０．０容量％とし、水の配合割合を２１．０容量％とした焙煎乾燥酵母不含有のドレッシングを得た。
前記焙煎乾燥酵母を含有するドレッシングについて、１０名のパネラーによって、以下の基準により評価した。結果を表７に示す。
−ドレッシングの官能評価：香り−
＋２：焙煎乾燥酵母不含有のドレッシングに比べて、ゴマの香りが非常に良い。
＋１：焙煎乾燥酵母不含有のドレッシングに比べて、ゴマの香りがやや良い。
±０：焙煎乾燥酵母不含有のドレッシングに比べて、ゴマの香りが同等である。
−１：焙煎乾燥酵母不含有のドレッシングに比べて、ゴマの香りがやや悪い。
−２：焙煎乾燥酵母不含有のドレッシングに比べて、ゴマの香りが非常に悪い。
−ドレッシングの官能評価：味−
＋２：焙煎乾燥酵母不含有のドレッシングに比べて、ゴマの味が非常に良い。
＋１：焙煎乾燥酵母不含有のドレッシングに比べて、ゴマの味がやや良い。
±０：焙煎乾燥酵母不含有のドレッシングに比べて、ゴマの味が同等である。
−１：焙煎乾燥酵母不含有のドレッシングに比べて、ゴマの味がやや悪い。
−２：焙煎乾燥酵母不含有のドレッシングに比べて、ゴマの味が非常に悪い。
(Example 3)
0.3% by volume of the seasoning obtained in Example 2 was added to the dressing in which each material shown in Table 6 was mixed, and roasted dry yeast (composition containing roasted dry yeast cell wall-containing composition) was added. A dressing containing was obtained.
In addition, as a comparative control, no roasted dry yeast content was used in which the seasoning containing roasted dry yeast was not used, the blending ratio of sesame sesame was 10.0 vol%, and the blending ratio of water was 21.0 vol%. Got dressing.
The dressing containing the roasted dry yeast was evaluated by 10 panelists according to the following criteria. The results are shown in Table 7.
-Sensory evaluation of dressing: fragrance-
+2: Sesame scent is very good compared to dressings containing no roasted dry yeast.
+1: Scent of sesame is slightly better than dressing containing no roasted dry yeast.
± 0: Sesame scent is equivalent to dressing containing no roasted dry yeast.
-1: Sesame scent is slightly worse than dressing containing no roasted dry yeast.
-2: Sesame scent is very bad compared to dressing containing no roasted dry yeast.
-Sensory evaluation of dressing: taste-
+2: The taste of sesame is very good compared to dressings that do not contain roasted and dried yeast.
+1: Sesame taste is slightly better than dressing without roasting dry yeast.
± 0: The taste of sesame is equivalent to the dressing containing no roasted dry yeast.
-1: Sesame taste is slightly worse than dressing containing no roasted dry yeast.
-2: The taste of sesame is very bad compared to the dressing containing no roasted dry yeast.
表７の結果から、実施例２で得られた調味料は、ゴマの風味を増強できることも分かった。 From the results in Table 7, it was also found that the seasoning obtained in Example 2 can enhance the flavor of sesame.
（実施例４）
ピーナッツクリーム（ピーナッツクリーム、ソントン食品工業株式会社製）に、実施例２で得られた調味料を０．３容量％添加し、焙煎乾燥酵母（焙煎乾燥酵母細胞壁含有組成物を含む組成物）を含有するピーナッツクリームを得た。
比較対照を実施例２で得られた調味料を添加する前のピーナッツクリームとし、前記焙煎乾燥酵母を含有するピーナッツクリームについて、１０名のパネラーによって、以下の基準により評価した。結果を表８に示す。
−ピーナッツクリームの官能評価：香り−
＋２：調味料未添加のピーナッツクリームに比べて、ピーナッツの香りが非常に良い。
＋１：調味料未添加のピーナッツクリームに比べて、ピーナッツの香りがやや良い。
±０：調味料未添加のピーナッツクリームに比べて、ピーナッツの香りが同等である。
−１：調味料未添加のピーナッツクリームに比べて、ピーナッツの香りがやや悪い。
−２：調味料未添加のピーナッツクリームに比べて、ピーナッツの香りが非常に悪い。
−ピーナッツクリームの官能評価：味−
＋２：調味料未添加のピーナッツクリームに比べて、ピーナッツの味が非常に良い。
＋１：調味料未添加のピーナッツクリームに比べて、ピーナッツの味がやや良い。
±０：調味料未添加のピーナッツクリームに比べて、ピーナッツの味が同等である。
−１：調味料未添加のピーナッツクリームに比べて、ピーナッツの味がやや悪い。
−２：調味料未添加のピーナッツクリームに比べて、ピーナッツの味が非常に悪い。
(Example 4)
0.3% by volume of the seasoning obtained in Example 2 is added to peanut cream (peanut cream, manufactured by Thornton Foods Industries Co., Ltd.) and roasted dry yeast (a composition containing a roasted dry yeast cell wall-containing composition) ) Containing peanut cream.
The peanut cream before adding the seasoning obtained in Example 2 was used as a comparative control, and the peanut cream containing the roasted dry yeast was evaluated according to the following criteria by 10 panelists. The results are shown in Table 8.
-Sensory evaluation of peanut cream: fragrance-
+2: The peanut fragrance is very good compared to the peanut cream without seasoning.
+1: Peanut fragrance is slightly better than peanut cream without seasoning.
± 0: Peanut fragrance is equivalent to peanut cream with no seasoning added.
-1: Scent of peanut is slightly worse than peanut cream without seasoning added.
-2: The peanut aroma is very bad compared to the peanut cream without seasoning.
-Sensory evaluation of peanut cream: taste-
+2: Peanut taste is very good compared to peanut cream without seasoning.
+1: Peanut taste is slightly better than peanut cream without seasoning.
± 0: The taste of peanut is equivalent to that of peanut cream without seasoning.
-1: Peanut taste is slightly worse than peanut cream without seasoning.
-2: The taste of peanut is very poor compared to peanut cream without seasoning.
表８の結果から、実施例２で得られた調味料は、ピーナッツの風味を増強できることも分かった。 From the results in Table 8, it was also found that the seasoning obtained in Example 2 can enhance the flavor of peanuts.
（試験例５−１）
実施例１−１で得られた焙煎乾燥酵母「Ｙｅａｓｔｏｃｋ ＨＧ−ＤＹ」の香気成分と、焙煎する前の乾燥酵母「Ｙｅａｓｔｏｃｋ ＨＧ−ＤＹ」の香気成分との比較試験を行った。
対象の香気成分は、下記表９−１に記載の香気成分とした。これらの香気成分は、ゴマに含まれている香気成分で、ゴマの特徴的な香ばしい香りを構成する、ロースト香及びナッツ香において、比較的重要とされている成分である。
(Test Example 5-1)
A comparative test was performed between the aromatic component of the roasted dry yeast “Yeastock HG-DY” obtained in Example 1-1 and the aromatic component of the dry yeast “Yeastock HG-DY” before roasting.
The target fragrance components were the fragrance components described in Table 9-1 below. These aromatic components are components which are included in sesame and are relatively important components in the roasted and nut fragrances that constitute the characteristic fragrance of sesame.
＜香気成分の分析＞
前記香気成分の分析は、検量線法の１つである内部標準法により行った。
前記内部標準法とは、予め一定濃度に決めておいた内部標準物質と、検量線作成に使用する標準物質とを共に添加して、前記内部標準物質と前記標準物質との信号強度比（標準物質の信号強度／内部標準物質の信号強度）と、濃度との関係から検量線を作成し、次に、前記内部標準物質と、測定試料とを共に添加して、前記内部標準物質と前記測定試料との信号強度比（測定試料の信号強度／内部標準物質の信号強度）を測定し、前記検量線より、前記測定試料における目的物質の定量を行う方法である。
前記信号強度比（標準物質の信号強度／内部標準物質の信号強度、及び測定試料の信号強度／内部標準物質の信号強度）を、内部標準比という。
<Aroma component analysis>
The analysis of the aroma component was performed by an internal standard method which is one of calibration curve methods.
The internal standard method is a method in which an internal standard material that has been determined at a certain concentration in advance and a standard material that is used for preparing a calibration curve are added together, and the signal intensity ratio between the internal standard material and the standard material (standard A calibration curve is created from the relationship between the signal intensity of the substance / the signal intensity of the internal standard substance) and the concentration. Next, the internal standard substance and the measurement sample are added together, and the internal standard substance and the measurement are added. In this method, the signal intensity ratio with the sample (signal intensity of the measurement sample / signal intensity of the internal standard substance) is measured, and the target substance in the measurement sample is quantified from the calibration curve.
The signal intensity ratio (the signal intensity of the standard substance / the signal intensity of the internal standard substance and the signal intensity of the measurement sample / the signal intensity of the internal standard substance) is referred to as an internal standard ratio.
−揮発成分の抽出−
試料として、実施例１−１で得られた焙煎乾燥酵母「Ｙｅａｓｔｏｃｋ ＨＧ−ＤＹ」、又は焙煎前の乾燥酵母３００ｇを用い、前記試料に、内部標準物質として、ｃｉｓ−３−ｈｅｐｔｅｎｏｌを１００ｐｐｍの濃度で含有するエタノール（残留農薬試験用、５，０００倍濃縮試験品）溶液（以下、「内部標準溶液」と称することもある）を１００μＬ添加した。前記内部標準溶液を添加した試料の揮発性画分と、不揮発性画分とをＳＡＦＥ（Ｓｏｌｖｅｎｔ−ａｓｓｉｓｔｅｄ ｆｌａｖｏｒ ｅｖａｐｏｒａｔｉｏｎ）装置（ＳＦＥ濃縮器、桐山製作所社製）を用い、定法に従い分離した。
-Extraction of volatile components-
As a sample, the roasted dry yeast “Yeastock HG-DY” obtained in Example 1-1 or 300 g of dry yeast before roasting was used, and cis-3-heptenol was added to the sample as an internal standard substance at 100 ppm. 100 μL of an ethanol (for residual agricultural chemical test, 5,000-fold concentrated test product) solution (hereinafter also referred to as “internal standard solution”) contained at a concentration of The volatile fraction and the non-volatile fraction of the sample to which the internal standard solution was added were separated according to a conventional method using a SAFE (Solvent-Assisted Flavor Evaporation) apparatus (SFE concentrator, manufactured by Kiriyama Seisakusho).
前記揮発性画分にジクロロメタン（残留農薬試験用（５，０００倍濃縮試験品））を１００ｍＬ添加し、室温で６０分間、２０ｒｐｍ〜３００ｒｐｍで振とう（振とう器ＳＡ−３１、ヤマト科学社製）し、揮発成分を抽出した。
前記揮発成分について、分液ロートによりジクロロメタンを回収し、次いで、無水硫酸ナトリウム（残留農薬試験用）を適量添加して脱水した後、窒素ブロー式エバポレーター（東京理化器械社製）により窒素パージして、約２００μＬまで濃縮したものをガスクロマトグラフ（ＧＣ）用少量バイアル瓶に入れ、後述するガスクロマトグラフ質量（ＧＣ−ＭＳ）分析に供した。
100 mL of dichloromethane (for residual agricultural chemical test (5,000-fold concentrated test product)) was added to the volatile fraction, and the mixture was shaken at room temperature for 60 minutes at 20 rpm to 300 rpm (shaker SA-31, manufactured by Yamato Scientific Co., Ltd.). And volatile components were extracted.
For the volatile components, dichloromethane is recovered with a separatory funnel, and then dehydrated by adding an appropriate amount of anhydrous sodium sulfate (for residual agricultural chemical test), and then purged with nitrogen using a nitrogen blow evaporator (manufactured by Tokyo Rika Kikai Co., Ltd.). The solution concentrated to about 200 μL was put into a small amount vial for gas chromatography (GC) and subjected to gas chromatography mass (GC-MS) analysis described later.
−ガスクロマトグラフ質量分析−
以下の機器、条件で、ガスクロマトグラフ質量分析を行った。なお、前記試料中の目的化合物の定性は、前記目的化合物特有の保持時間及びフラグメントの強度から行った。結果を表９−２に示す。
・ 測定機器 ： Ａｇｉｌｅｎｔ６８９０ＮＧＣ−５９７３ＭＳＤ、アジレント・テクノロジー株式会社製
・ カラム ： ＤＢ−ＷＡＸ（６０ｍ×０．２５ｍｍＩＤ×０．２５μｍＦ．Ｔ）、アジレント・テクノロジー株式会社製
・ 温度プログラム ： ３８℃（１０分間保持）→３℃／分間で昇温→２３０℃（２０分間保持）→５℃／分間で昇温→２４５℃（５分間保持）
・ 注入口温度 ： ２３０℃
・ 注入量 ： １μＬ
・ モード ： パルスドスプリットレス（パルス圧２５０ＫＰａ、１．０１ｍまで）
・ キャリアガス ： Ｈｅ、１．０ｍＬ／分間
・ イオン源温度 ： ２３０℃
・ 四重極温度 ： １５０℃
・ イオン化法 ： ＥＩ、７０ｅＶ
-Gas chromatograph mass spectrometry-
Gas chromatograph mass spectrometry was performed with the following equipment and conditions. The qualitative property of the target compound in the sample was determined from the retention time specific to the target compound and the strength of the fragment. The results are shown in Table 9-2.
Measuring instrument: Agilent 6890NGC-5993MSD, manufactured by Agilent Technologies, Inc. Column: DB-WAX (60 m × 0.25 mm ID × 0.25 μm FT), manufactured by Agilent Technologies, Inc. Temperature program: 38 ° C. (10 minutes hold) ) → Temperature rise at 3 ° C./min→230° C. (hold for 20 min) → Temperature rise at 5 ° C./min→245° C. (hold for 5 min)
・ Inlet temperature: 230 ℃
・ Injection volume: 1μL
・ Mode: Pulsed splitless (pulse pressure 250KPa, up to 1.01m)
-Carrier gas: He, 1.0 mL / min-Ion source temperature: 230 ° C
・ Quadrupole temperature: 150 ℃
・ Ionization method: EI, 70 eV
表９−２の結果から、乾燥酵母（乾燥酵母細胞壁含有組成物）を焙煎することで、ゴマに含まれる香気成分が増加し、ゴマ様の香気を発することが明らかとなった。そのため、上述の試験例及び実施例において、ゴマの風味付与及びゴマの風味増強効果が得られたと考えられる。
また、前記焙煎乾燥酵母は、ロースト香に加えて、ナッツ香も増加していた。そのため、上述の実施例４において、ナッツ風味増強効果が得られたと考えられる。
From the results shown in Table 9-2, it was revealed that by roasting dry yeast (dry yeast cell wall-containing composition), aroma components contained in sesame increased and a sesame-like aroma was emitted. Therefore, in the above-mentioned test example and Example, it is thought that the sesame flavor imparting effect and the sesame flavor enhancing effect were obtained.
Moreover, the roasted dry yeast had increased nut flavor in addition to roast flavor. Therefore, it is considered that the nut flavor enhancement effect was obtained in Example 4 described above.
（試験例５−２）
試料として、実施例１−１で得られた焙煎乾燥酵母と、実施例２で得られた調味料とを用い、前記試験例５−１と同様にして、香気成分の分析を行い、前記実施例２で得られた調味料の香気における焙煎乾燥酵母の影響を分析した。結果を表９−３に示す。
(Test Example 5-2)
Using the roasted dry yeast obtained in Example 1-1 and the seasoning obtained in Example 2 as samples, the aroma component was analyzed in the same manner as in Test Example 5-1, and The influence of roasted dry yeast on the flavor of the seasoning obtained in Example 2 was analyzed. The results are shown in Table 9-3.
※ 実施例２の調味料の測定は、実施例１−１の焙煎乾燥酵母の固形分を合わせて行った。
* The seasoning of Example 2 was measured by combining the solid content of the roasted and dried yeast of Example 1-1.
表９−３の結果から、前記実施例２で得られた調味料の香気には、焙煎乾燥酵母（焙煎乾燥酵母細胞壁含有組成物を含む組成物）が大きく影響していることが明らかとなった。 From the results of Table 9-3, it is clear that roasted dry yeast (a composition containing a roasted dry yeast cell wall-containing composition) has a great influence on the flavor of the seasoning obtained in Example 2 above. It became.
（試験例６：焙煎条件の検討）
＜乾燥酵母細胞壁含有組成物１の製造＞
培養したパン酵母（Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製）を
遠心分離機で洗浄し、不純物を除去した。次いで、熱水抽出により、エキス分を抽出し、残った残渣をスプレードライにより乾燥し（乾燥条件：１８０℃〜２１０℃の熱風）、水分含量が５質量％の乾燥酵母細胞壁含有組成物１（乾燥酵母細胞壁）を得た。
(Test Example 6: Examination of roasting conditions)
<Production of dry yeast cell wall-containing composition 1>
Cultured baker's yeast (Alltech Serbia ad Senta) was washed with a centrifuge to remove impurities. Subsequently, the extract is extracted by hot water extraction, and the remaining residue is dried by spray drying (drying conditions: hot air of 180 ° C. to 210 ° C.), and the dried yeast cell wall-containing composition 1 having a water content of 5 mass% ( Dry yeast cell wall).
＜乾燥酵母細胞壁含有組成物２の製造＞
醸造したビール酵母（アサヒフードアンドヘルスケア株式会社製）を遠心分離機で洗浄し、不純物を除去した。次いで、自己消化乃至酵素分解により、エキス分を抽出し、残った残渣をドラムドライにより乾燥し（乾燥条件：１６５℃の蒸気）、水分含量が５質量％の乾燥酵母細胞壁含有組成物２（乾燥酵母細胞壁）を得た。
<Production of dry yeast cell wall-containing composition 2>
The brewed brewer's yeast (manufactured by Asahi Food and Healthcare Co., Ltd.) was washed with a centrifuge to remove impurities. Subsequently, the extract is extracted by autolysis or enzymatic degradation, and the remaining residue is dried by drum drying (drying conditions: steam at 165 ° C.), and the dried yeast cell wall-containing composition 2 having a moisture content of 5 mass% (dried) Yeast cell wall).
＜焙煎乾燥酵母細胞壁含有組成物を含む組成物の製造＞
乾燥酵母細胞壁含有組成物として、前記乾燥酵母細胞壁含有組成物１又は２を３５ｋｇ用い、ＩＨ釜（ハイブリッド加熱攪拌機、株式会社カジワラ製）を使用して、乾燥状態のまま、攪拌速度を２０回転／分間、下記表１０に記載の温度（品温）及び時間で焙煎した。
前記焙煎した乾燥酵母細胞壁含有組成物の焙煎状態について、パネラー１０名により以下の基準で評価し、最も多かった評価結果を採用した。結果を表１０に示す。
−焙煎状態の評価基準−
◎：粉末の色が茶褐色であり、非常に強いロースト香及びナッツ香を有する。
○：粉末の色が茶褐色であり、ロースト香及びナッツ香を有する。
△：粉末の色が濃い茶褐色又は薄い茶褐色であり、ロースト香及びナッツ香を有するが、それらの香りが弱い。
<Manufacture of a composition containing a roasted dry yeast cell wall-containing composition>
Using 35 kg of the dry yeast cell wall-containing composition 1 or 2 as a dry yeast cell wall-containing composition, using an IH kettle (hybrid heating stirrer, manufactured by Kajiwara Co., Ltd.), the stirring speed was kept at 20 rpm / Roasting was carried out for minutes at the temperature (article temperature) and time described in Table 10 below.
The roasted state of the roasted dried yeast cell wall-containing composition was evaluated according to the following criteria by 10 panelists, and the most frequently evaluated results were adopted. The results are shown in Table 10.
-Evaluation criteria for roasting condition-
A: The color of the powder is brownish brown and has a very strong roasted fragrance and nut fragrance.
○: The powder color is brown and has a roasted fragrance and a nut fragrance.
(Triangle | delta): The color of a powder is dark brown or light brown and has a roasted fragrance | flavor and a nut fragrance | flavor, but those fragrances are weak.
表１０の結果から、乾燥酵母細胞壁含有組成物１及び２のいずれを用いた場合でも、焙煎した乾燥酵母細胞壁含有組成物は、いずれも茶褐色の粉末であり、ロースト香及びナッツ香を有することが分かった。また、焙煎の条件は、１５０℃〜１６０℃で、１０分間前後が好ましいことが分かった。
なお、乾燥酵母細胞壁含有組成物２を用いた場合には、発酵臭のような香気と、苦味も感じられた。
From the results of Table 10, the roasted dried yeast cell wall-containing composition is a brown powder and has a roasted aroma and nut aroma, regardless of which of the dried yeast cell wall-containing compositions 1 and 2 is used. I understood. Moreover, it turned out that the conditions of roasting are 150 to 160 degreeC, and around 10 minutes are preferable.
In addition, when dry yeast cell wall containing composition 2 was used, the aroma like a fermentation odor and bitterness were also felt.
（実施例５−１）
乾燥酵母細胞壁含有組成物として、前記試験例６で製造した乾燥酵母細胞壁含有組成物１を３５ｋｇ用い、ＩＨ釜（ハイブリッド加熱攪拌機、株式会社カジワラ製）を使用して、乾燥状態のまま、攪拌速度を２０回転／分間、温度（品温）１５５℃で１０分間加熱し、焙煎した。
得られた焙煎した乾燥酵母細胞壁含有組成物の香りと味について、パネラーを８名とした以外は実施例１−１と同様にして評価した。結果を表１１に示す。
(Example 5-1)
As a dry yeast cell wall-containing composition, 35 kg of the dry yeast cell wall-containing composition 1 produced in Test Example 6 was used, and the stirring speed was kept in a dry state using an IH kettle (hybrid heating stirrer, manufactured by Kajiwara Co., Ltd.). Was heated for 10 minutes at a temperature (article temperature) of 155 ° C. for 20 minutes and roasted.
The aroma and taste of the obtained roasted dried yeast cell wall-containing composition were evaluated in the same manner as in Example 1-1 except that eight panelists were used. The results are shown in Table 11.
（実施例５−２） (Example 5-2)
実施例５−１において、乾燥酵母細胞壁含有組成物１を前記試験例６で製造した乾燥酵母細胞壁含有組成物２に代えた以外は、実施例５−１と同様にして焙煎した乾燥酵母細胞壁含有組成物を得た。
得られた焙煎した乾燥酵母細胞壁含有組成物の香りと味について、パネラーを８名とした以外は実施例１−１と同様にして評価した。結果を表１１に示す。
In Example 5-1, the dried yeast cell wall roasted in the same manner as in Example 5-1, except that the dried yeast cell wall-containing composition 1 was replaced with the dried yeast cell wall-containing composition 2 produced in Test Example 6. A containing composition was obtained.
The aroma and taste of the obtained roasted dried yeast cell wall-containing composition were evaluated in the same manner as in Example 1-1 except that eight panelists were used. The results are shown in Table 11.
表１１の結果から、実施例５−１及び５−２の焙煎した乾燥酵母細胞壁含有組成物は、ゴマ様の香り及び味を有していることが分かった。
前記実施例５−１の焙煎した乾燥酵母細胞壁含有組成物は、香ばしい匂いが出ており、また、旨みなどの味がなく、クセがないものであり、また、香ばしい味のみがした。
前記実施例５−２の焙煎した乾燥酵母細胞壁含有組成物は、香ばしい匂いはあるが、発酵臭のような匂いがあり、また、ホップの風味が残っているためか、苦味も感じられた。
したがって、前記実施例５−２の焙煎した乾燥酵母細胞壁含有組成物よりも、前記実施例５−１の焙煎した乾燥酵母細胞壁含有組成物のほうが好ましいことが分かった。
From the results of Table 11, it was found that the roasted dry yeast cell wall-containing compositions of Examples 5-1 and 5-2 had a sesame-like scent and taste.
The roasted dried yeast cell wall-containing composition of Example 5-1 had a fragrant smell, had no taste such as umami, had no habit, and had only a fragrant taste.
The roasted dry yeast cell wall-containing composition of Example 5-2 had a fragrant smell, but had a smell like a fermentation odor, and a bitter taste was also felt because the hop flavor remained. .
Therefore, it was found that the roasted dry yeast cell wall-containing composition of Example 5-1 was preferable to the roasted dry yeast cell wall-containing composition of Example 5-2.
（試験例７）
実施例５−１で製造した焙煎乾燥酵母と、ペースト状の酵母エキス（Ｙｅａｓｔｏｃｋ ＨＧ−Ｐｓ、Ａｌｌｅｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））とを表１２に記載の配合比率（質量比）で混合し、調味料を得た。
前記調味料について、試験例３と同様にして評価した。結果を表１２に示す。
(Test Example 7)
The combination of roasted dry yeast produced in Example 5-1 and pasty yeast extract (Yeastock HG-Ps, manufactured by Alletech Serbia ad Senta, Baker's yeast ( Saccharomyces cerevisiae )) in Table 12. Mixing at a ratio (mass ratio), a seasoning was obtained.
The seasonings were evaluated in the same manner as in Test Example 3. The results are shown in Table 12.
表１２の結果から、焙煎乾燥酵母細胞壁含有組成物を含む組成物と、酵母エキスとを用いて調味料とすると、ゴマ様の香気が得られることが分かった。 From the results in Table 12, it was found that a sesame-like aroma was obtained when a seasoning was prepared using a composition containing a roasted dry yeast cell wall-containing composition and a yeast extract.
（試験例８−１−１）
実施例５−１で得られた焙煎した乾燥酵母細胞壁含有組成物と、ペースト状の酵母エキス（Ｙｅａｓｔｏｃｋ ＨＧ−Ｐｓ、Ａｌｌｅｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））とを質量比１：２で混合し、調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表１３−１に示す。
(Test Example 8-1-1)
The roasted dry yeast cell wall-containing composition obtained in Example 5-1 and a paste-like yeast extract (Yeastock HG-Ps, manufactured by Allech Serbia ad Senta, Baker's yeast ( Saccharomyces cerevisiae )). Mixing at a mass ratio of 1: 2 gave a seasoning.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 13-1.
（試験例８−１−２）
試験例８−１−１において、ペースト状の酵母エキスをミーストＮ（アサヒフードアンドヘルスケア株式会社製、ビール酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））に代えた以外は、試験例８−１−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表１３−１に示す。
(Test Example 8-1-2)
In Test Example 8-1-1, the same procedure as in Test Example 8-1-1 was performed, except that the paste-like yeast extract was replaced with Mist N (Asahi Food and Healthcare Co., Ltd., beer yeast ( Saccharomyces cerevisiae )). To get seasonings.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 13-1.
（試験例８−１−３）
試験例８−１−１において、ペースト状の酵母エキスをアロマイルドペースト（株式会社興人製、トルラ酵母（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ））に代えた以外は、試験例８−１−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表１３−１に示す。
(Test Example 8-1-3)
In Test Example 8-1-1, seasoning was performed in the same manner as in Test Example 8-1-1 except that the paste-like yeast extract was replaced with alo-mild paste (manufactured by Kojin Co., Ltd., Torula yeast ( Candida utilis )). I got a fee.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 13-1.
（試験例８−１−４）
試験例８−１−１において、実施例５−１で得られた焙煎した乾燥酵母細胞壁含有組成物を焙煎前の乾燥酵母細胞壁含有組成物に代えた以外は、試験例８−１−１と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表１３−１に示す。
(Test Example 8-1-4)
In Test Example 8-1-1, except that the roasted dry yeast cell wall-containing composition obtained in Example 5-1 was replaced with the dry yeast cell wall-containing composition before roasting, Test Example 8-1-1 A seasoning was obtained in the same manner as in 1.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 13-1.
（試験例８−１−５）
試験例８−１−２において、実施例５−１で得られた焙煎した乾燥酵母細胞壁含有組成物を焙煎前の乾燥酵母細胞壁含有組成物に代えた以外は、試験例８−１−２と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表１３−１に示す。
(Test Example 8-1-5)
In Test Example 8-1-2, except that the roasted dry yeast cell wall-containing composition obtained in Example 5-1 was replaced with the dry yeast cell wall-containing composition before roasting, Test Example 8-1- A seasoning was obtained in the same manner as in 2.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 13-1.
（試験例８−１−６）
試験例８−１−３において、実施例５−１で得られた焙煎した乾燥酵母細胞壁含有組成物を焙煎前の乾燥酵母細胞壁含有組成物に代えた以外は、試験例８−１−３と同様にして調味料を得た。
得られた調味料の風味について、試験例４−１−１と同様にして評価した。結果を表１３−１に示す。
(Test Example 8-1-6)
In Test Example 8-1-3, except that the roasted dry yeast cell wall-containing composition obtained in Example 5-1 was replaced with the dry yeast cell wall-containing composition before roasting, Test Example 8-1- In the same manner as in 3, a seasoning was obtained.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1. The results are shown in Table 13-1.
表１３−１の結果から、乾燥酵母細胞壁含有組成物を焙煎した試験例８−１−１〜８−１−３の調味料は、ゴマ様の香気及び味を有していることが分かった。一方、乾燥酵母細胞壁含有組成物を焙煎していない試験例８−１−４〜８−１−６の調味料では、ゴマ様の香気及び味がないことが分かった。
また、試験例８−１−１の調味料は、クセがなく、香ばしい風味が阻害されていないように感じられ、また旨味があった。試験例８−１−２の調味料は、香ばしい風味はあるが、苦味、雑味があり、少しクセがあり、また、旨味が少し弱かった。試験例８−１−３の調味料は、旨味が強く、香ばしい風味があるが、エグ味が少し気になった。
From the results of Table 13-1, it was found that the seasonings of Test Examples 8-1-1 to 8-1-3 obtained by roasting the dry yeast cell wall-containing composition had a sesame-like aroma and taste. It was. On the other hand, it was found that the seasonings of Test Examples 8-1-4 to 8-1-6 in which the dry yeast cell wall-containing composition was not roasted had no sesame-like aroma and taste.
Moreover, the seasoning of Test Example 8-1-1 had no habit, felt that the fragrant flavor was not inhibited, and had a delicious taste. The seasoning of Test Example 8-1-2 had a fragrant flavor, but had a bitter taste and a miscellaneous taste, had a little peculiarity, and had a slightly weak taste. The seasoning of Test Example 8-1-3 had a strong umami and a fragrant flavor, but was a little worried about the taste.
（試験例８−２−１）
試験例８−１−１において、焙煎した乾燥酵母細胞壁含有組成物を実施例５−２で得られた焙煎した乾燥酵母細胞壁含有組成物に代えた以外は、試験例８−１−１と同様にして調味料を得た。
得られた調味料の風味について、パネラーを９名とした以外は試験例４−１−１と同様にして評価した。結果を表１３−２に示す。
(Test Example 8-2-1)
Test Example 8-1-1 except that the roasted dry yeast cell wall-containing composition obtained in Example 5-2 was replaced with the roasted dry yeast cell wall-containing composition obtained in Test Example 8-1-1. A seasoning was obtained in the same manner.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1 except that nine panelists were used. The results are shown in Table 13-2.
（試験例８−２−２）
試験例８−２−１において、ペースト状の酵母エキスをミーストＮ（アサヒフードアンドヘルスケア株式会社製、ビール酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））に代えた以外は、試験例８−２−１と同様にして調味料を得た。
得られた調味料の風味について、パネラーを９名とした以外は試験例４−１−１と同様にして評価した。結果を表１３−２に示す。
(Test Example 8-2-2)
In Test Example 8-2-1, the same procedure as in Test Example 8-2-1 was performed except that the paste-like yeast extract was replaced with Mist N (Asahi Food and Healthcare Co., Ltd., beer yeast ( Saccharomyces cerevisiae )). To get seasonings.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1 except that nine panelists were used. The results are shown in Table 13-2.
（試験例８−２−３）
試験例８−２−１において、ペースト状の酵母エキスをアロマイルドペースト（株式会社興人製、トルラ酵母（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ））に代えた以外は、試験例８−２−１と同様にして調味料を得た。
得られた調味料の風味について、パネラーを９名とした以外は試験例４−１−１と同様にして評価した。結果を表１３−２に示す。
(Test Example 8-2-3)
In Test Example 8-2-1, seasoning was performed in the same manner as in Test Example 8-2-1 except that the paste-like yeast extract was replaced with alo-mild paste (manufactured by Kojin Co., Ltd., Candida utilis ). I got a fee.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1 except that nine panelists were used. The results are shown in Table 13-2.
（試験例８−２−４）
試験例８−２−１において、実施例５−２で得られた焙煎した乾燥酵母細胞壁含有組成物を焙煎前の乾燥酵母細胞壁含有組成物に代えた以外は、試験例８−２−１と同様にして調味料を得た。
得られた調味料の風味について、パネラーを９名とした以外は試験例４−１−１と同様にして評価した。結果を表１３−２に示す。
(Test Example 8-2-4)
In Test Example 8-2-1, except that the roasted dry yeast cell wall-containing composition obtained in Example 5-2 was replaced with the dry yeast cell wall-containing composition before roasting, Test Example 8-2-2 A seasoning was obtained in the same manner as in 1.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1 except that nine panelists were used. The results are shown in Table 13-2.
（試験例８−２−５）
試験例８−２−２において、実施例５−２で得られた焙煎した乾燥酵母細胞壁含有組成物を焙煎前の乾燥酵母細胞壁含有組成物に代えた以外は、試験例８−２−２と同様にして調味料を得た。
得られた調味料の風味について、パネラーを９名とした以外は試験例４−１−１と同様にして評価した。結果を表１３−２に示す。
(Test Example 8-2-5)
In Test Example 8-2-2, except that the roasted dry yeast cell wall-containing composition obtained in Example 5-2 was replaced with the dry yeast cell wall-containing composition before roasting, Test Example 8-2-2 A seasoning was obtained in the same manner as in 2.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1 except that nine panelists were used. The results are shown in Table 13-2.
（試験例８−２−６）
試験例８−２−３において、実施例５−２で得られた焙煎した乾燥酵母細胞壁含有組成物を焙煎前の乾燥酵母細胞壁含有組成物に代えた以外は、試験例８−２−３と同様にして調味料を得た。
得られた調味料の風味について、パネラーを９名とした以外は試験例４−１−１と同様にして評価した。結果を表１３−２に示す。
(Test Example 8-2-6)
Test Example 8-2-3 except that in Example 8-2-3, the roasted dry yeast cell wall-containing composition obtained in Example 5-2 was replaced with the dry yeast cell wall-containing composition before roasting. In the same manner as in 3, a seasoning was obtained.
The flavor of the obtained seasoning was evaluated in the same manner as in Test Example 4-1-1 except that nine panelists were used. The results are shown in Table 13-2.
表１３−２の結果から、乾燥酵母細胞壁含有組成物を焙煎した試験例８−２−１〜８−２−３の調味料は、ゴマ様の香気及び味を有していることが分かった。一方、乾燥酵母細胞壁含有組成物を焙煎していない試験例８−２−４〜８−２−６の調味料では、ゴマ様の香気及び味がないことが分かった。
また、試験例８−２−１の調味料は、香ばしい風味が弱く、発酵臭及び苦味が感じられたが、旨みも感じられた。試験例８−２−２の調味料は、発酵臭、苦味、及び雑味が気になり、旨みが弱く、香ばしい風味も弱かった。試験例８−２−３の調味料は、旨みはあるが、発酵臭と、苦味、及びエグ味があり、香ばしい風味が弱かった。
From the results shown in Table 13-2, it was found that the seasonings of Test Examples 8-2-1 to 8-2-3 obtained by roasting the dry yeast cell wall-containing composition had a sesame-like aroma and taste. It was. On the other hand, it was found that the seasonings of Test Examples 8-2-4 to 8-2-6 in which the dry yeast cell wall-containing composition was not roasted had no sesame-like aroma and taste.
Moreover, the seasoning of Test Example 8-2-1 had a weak fragrant flavor and felt a fermentation odor and a bitter taste, but also a taste. The seasoning of Test Example 8-2-2 was worried about the fermentation odor, bitterness, and miscellaneous taste, had a weak taste, and a weak flavor. The seasoning of Test Example 8-2-3 had a flavor, but had a fermentation odor, a bitter taste, and an egg flavor, and had a fragrant flavor.
上記試験例８−１−１〜８−２−６の結果から、焙煎していない乾燥酵母細胞壁含有組成物を用いた調味料では、ゴマ様の香気及び味がなく、乾燥酵母細胞壁含有組成物は、焙煎することが必要であることが分かった。
また、総合的な風味のバランスを考慮すると、実施例５−１で得られた焙煎した乾燥酵母細胞壁含有組成物と、ペースト状の酵母エキスであるＹｅａｓｔｏｃｋ ＨＧ−Ｐｓとの組合せが好ましいことがわかった。
From the results of the above test examples 8-1-1 to 8-2-6, the seasoning using the dry yeast cell wall-containing composition that was not roasted had no sesame-like aroma and taste, and the dry yeast cell wall-containing composition. It has been found that things need to be roasted.
In consideration of the overall flavor balance, the combination of the roasted dried yeast cell wall-containing composition obtained in Example 5-1 and the yeast stock HG-Ps, which is a paste-like yeast extract, is preferable. all right.
（実施例６）
以下の各成分を混合し、調味料を製造した。本実施例で得られた調味料も良好なゴマ様の風味を有していた。
〔配合割合〕
・ 焙煎した乾燥酵母細胞壁含有組成物 ３５質量％
（実施例５−１で得られた焙煎した乾燥酵母細胞壁含有組成物）
・ Ｙｅａｓｔｏｃｋ ＨＧ−Ｐｓ ４０質量％
（酵母エキス、Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））
・ スーパーミーストＡＰ−１９６ １５質量％
（酵母エキス、アサヒフードアンドヘルスケア株式会社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）、トルラ酵母（Ｃａｎｄｉｄａ ｕｔｉｌｉｓ））
・ Ｙｅａｓｔｏｃｋ Ｓ−Ｐｓ １０質量％
（酵母エキス、Ａｌｌｔｅｃｈ Ｓｅｒｂｉａ ａ．ｄ． Ｓｅｎｔａ社製、パン酵母（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ））
(Example 6)
The following ingredients were mixed to produce a seasoning. The seasoning obtained in this example also had a good sesame-like flavor.
[Combination ratio]
-Roasted dry yeast cell wall-containing composition 35% by mass
(Roasted dried yeast cell wall-containing composition obtained in Example 5-1)
・ Yeastock HG-Ps 40 mass%
(Yeast extract, Alltech Serbia ad, Senta, baker's yeast ( Saccharomyces cerevisiae ))
・ Super Mist AP-196 15% by mass
(Yeast extract, Asahi Food and Healthcare Co., Ltd., baker's yeast ( Saccharomyces cerevisiae ), Torula yeast ( Candida utilis ))
・ Yeaststock S-Ps 10% by mass
(Yeast extract, Alltech Serbia ad, Senta, baker's yeast ( Saccharomyces cerevisiae ))
（実施例７）
前記実施例３における表６に示した各材料を混合したドレッシングに、前記実施例６で得られた調味料を０．３容量％添加し、焙煎乾燥酵母細胞壁含有組成物を含む組成物を含有するドレッシングを得た。
また、比較対照として、焙煎乾燥酵母細胞壁含有組成物を含む組成物を含有する調味料を用いず、ねりごまの配合割合を１０．０容量％とし、水の配合割合を２１．０容量％とした焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングを得た。
前記焙煎乾燥酵母細胞壁含有組成物を含む組成物を含有するドレッシングについて、１０名のパネラーによって、以下の基準により評価した。結果を表１４に示す。
−ドレッシングの官能評価：香り−
＋２：焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングに比べて、ゴマの香りが非常に良い。
＋１：焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングに比べて、ゴマの香りがやや良い。
±０：焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングに比べて、ゴマの香りが同等である。
−１：焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングに比べて、ゴマの香りがやや悪い。
−２：焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングに比べて、ゴマの香りが非常に悪い。
−ドレッシングの官能評価：味−
＋２：焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングに比べて、ゴマの味が非常に良い。
＋１：焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングに比べて、ゴマの味がやや良い。
±０：焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングに比べて、ゴマの味が同等である。
−１：焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングに比べて、ゴマの味がやや悪い。
−２：焙煎乾燥酵母細胞壁含有組成物を含む組成物不含有のドレッシングに比べて、ゴマの味が非常に悪い。
(Example 7)
A composition containing 0.3% by volume of the seasoning obtained in Example 6 to a dressing prepared by mixing the ingredients shown in Table 6 in Example 3 and containing a roasted dry yeast cell wall-containing composition. A dressing containing was obtained.
Moreover, as a comparative control, without using a seasoning containing a composition containing a roasted dry yeast cell wall-containing composition, the blending ratio of sesame sesame is 10.0% by volume, and the blending ratio of water is 21.0% by volume. A composition-free dressing containing the roasted dry yeast cell wall-containing composition was obtained.
The dressing containing the composition containing the roasted dry yeast cell wall-containing composition was evaluated by 10 panelists according to the following criteria. The results are shown in Table 14.
-Sensory evaluation of dressing: fragrance-
+2: Sesame scent is very good as compared to a dressing containing no composition containing a roasted dry yeast cell wall-containing composition.
+1: Scent of sesame is slightly better than a dressing containing no composition containing a roasted dry yeast cell wall-containing composition.
± 0: Sesame scent is equivalent to dressing containing no composition containing roasted dry yeast cell wall-containing composition.
-1: Scent of sesame is slightly worse than dressing containing no composition containing roasted dry yeast cell wall-containing composition.
-2: Sesame scent is very bad compared to dressing containing no composition containing roasted dry yeast cell wall-containing composition.
-Sensory evaluation of dressing: taste-
+2: The taste of sesame is very good compared to a dressing containing no composition containing a roasted dry yeast cell wall-containing composition.
+1: Sesame taste is slightly better than a dressing containing no composition containing a roasted dry yeast cell wall-containing composition.
± 0: The taste of sesame is equivalent to the dressing containing no composition containing the roasted dry yeast cell wall-containing composition.
-1: The taste of sesame is slightly worse than a dressing containing no composition containing a roasted dry yeast cell wall-containing composition.
-2: The taste of sesame is very poor compared to a dressing containing no composition containing a roasted dry yeast cell wall-containing composition.
表１４の結果から、実施例６で得られた調味料は、ゴマの風味を増強できることも分かった。 From the results in Table 14, it was also found that the seasoning obtained in Example 6 can enhance the flavor of sesame.
（実施例８）
ピーナッツクリーム（ピーナッツクリーム、ソントン食品工業株式会社製）に、前記実施例６で得られた調味料を０．３容量％添加し、焙煎乾燥酵母細胞壁含有組成物を含む組成物を含有するピーナッツクリームを得た。
比較対照を実施例６で得られた調味料を添加する前のピーナッツクリームとし、前記焙煎乾燥酵母細胞壁含有組成物を含む組成物を含有するピーナッツクリームについて、１０名のパネラーによって、以下の基準により評価した。結果を表１５に示す。
−ピーナッツクリームの官能評価：香り−
＋２：調味料未添加のピーナッツクリームに比べて、ピーナッツの香りが非常に良い。
＋１：調味料未添加のピーナッツクリームに比べて、ピーナッツの香りがやや良い。
±０：調味料未添加のピーナッツクリームに比べて、ピーナッツの香りが同等である。
−１：調味料未添加のピーナッツクリームに比べて、ピーナッツの香りがやや悪い。
−２：調味料未添加のピーナッツクリームに比べて、ピーナッツの香りが非常に悪い。
−ピーナッツクリームの官能評価：味−
＋２：調味料未添加のピーナッツクリームに比べて、ピーナッツの味が非常に良い。
＋１：調味料未添加のピーナッツクリームに比べて、ピーナッツの味がやや良い。
±０：調味料未添加のピーナッツクリームに比べて、ピーナッツの味が同等である。
−１：調味料未添加のピーナッツクリームに比べて、ピーナッツの味がやや悪い。
−２：調味料未添加のピーナッツクリームに比べて、ピーナッツの味が非常に悪い。
(Example 8)
Peanut containing a composition containing 0.3% by volume of the seasoning obtained in Example 6 above and adding a roasted dried yeast cell wall-containing composition to peanut cream (peanut cream, manufactured by Thornton Food Industry Co., Ltd.) A cream was obtained.
As a comparative control, the peanut cream before adding the seasoning obtained in Example 6 was used, and for the peanut cream containing the composition containing the roasted dry yeast cell wall-containing composition, the following criteria were determined by 10 panelists. It was evaluated by. The results are shown in Table 15.
-Sensory evaluation of peanut cream: fragrance-
+2: The peanut fragrance is very good compared to the peanut cream without seasoning.
+1: Peanut fragrance is slightly better than peanut cream without seasoning.
± 0: Peanut fragrance is equivalent to peanut cream with no seasoning added.
-1: Scent of peanut is slightly worse than peanut cream without seasoning added.
-2: The peanut aroma is very bad compared to the peanut cream without seasoning.
-Sensory evaluation of peanut cream: taste-
+2: Peanut taste is very good compared to peanut cream without seasoning.
+1: Peanut taste is slightly better than peanut cream without seasoning.
± 0: The taste of peanut is equivalent to that of peanut cream without seasoning.
-1: Peanut taste is slightly worse than peanut cream without seasoning.
-2: The taste of peanut is very poor compared to peanut cream without seasoning.
表１５の結果から、実施例６で得られた調味料は、ピーナッツの風味を増強できることも分かった。
From the results of Table 15, it was also found that the seasoning obtained in Example 6 can enhance the flavor of peanuts.
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| WO2016186010A1 (en) * | 2015-05-15 | 2016-11-24 | 味の素株式会社 | Dry composition containing yeast extract and method for manufacturing same |
| WO2018034204A1 (en) * | 2016-08-15 | 2018-02-22 | 興人ライフサイエンス株式会社 | Yeast seasoning agent |
| WO2018147406A1 (en) * | 2017-02-13 | 2018-08-16 | アサヒグループ食品株式会社 | Rehydration improver for instant noodles, instant noodles and method for producing same, and method for improving rehydration of instant noodles |
| JP2020184941A (en) * | 2019-05-15 | 2020-11-19 | アサヒグループ食品株式会社 | Food and beverage composition, production method thereof, and food and beverage |
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| KR102511649B1 (en) * | 2017-08-31 | 2023-03-17 | 큐피가부시키가이샤 | liquid seasoning |
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| WO2016186010A1 (en) * | 2015-05-15 | 2016-11-24 | 味の素株式会社 | Dry composition containing yeast extract and method for manufacturing same |
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| JPWO2018147406A1 (en) * | 2017-02-13 | 2019-12-12 | アサヒグループ食品株式会社 | Instant noodles hot water reversion improver, instant noodles and method for producing the same, and method for improving instant noodles hot water return |
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| JP2020184941A (en) * | 2019-05-15 | 2020-11-19 | アサヒグループ食品株式会社 | Food and beverage composition, production method thereof, and food and beverage |
| JP7360811B2 (en) | 2019-05-15 | 2023-10-13 | アサヒグループ食品株式会社 | Composition for food and drink, method for producing the same, and food and drink |
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