Title:
食品及び飲料で生じる凝集・沈殿を抑制する酵母抽出物
Document Type and Number:
Japanese Patent JP6654561
Kind Code:
B2
Abstract:
[Problem] To manufacture an antiflocculation/settling agent with a method having a low cost and low environmental impact, the agent having a high level of safety and no taste, and having an inhibitory effect on flocculation/settling of a food or beverage. Also, to make effective use of yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after removal of useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and supernatant is collected. This fraction contains at least 15wt% RNA content per solid content, at least 10 wt% dietary fiber content, and at least 15 wt% protein content, and mannan makes up at least 50 wt% of the dietary fiber. This fraction can be used as an antiflocculation/settling agent in foods and beverages.
Inventors:
Eiji Nakao
Yoshie Yasumatsu
Kenichi Aso
Yoshie Yasumatsu
Kenichi Aso
Application Number:
JP2016517922A
Publication Date:
February 26, 2020
Filing Date:
May 07, 2015
Export Citation:
Assignee:
Mitsubishi Corporation Life Science Co., Ltd.
International Classes:
A23L3/3571; A23C9/152; A23C11/10; A23L2/38; A23L2/70; A23L3/365; A23L3/37; C12N1/16
Domestic Patent References:
| JP2012055278A | ||||
| JP2010524445A |
Foreign References:
| WO2013065732A1 | ||||
| WO2012150683A1 |
Other References:
LOMOLINO G. et al.,Protein Haze Formation in White Wines: Effect of Saccharomyces cerevisiae Cell Wall Components Prepa,Journal of Agricultural and Food Chemistry,2007年,Vol.55,p.8737-8744
YEH S. W. et al.,Freeze-Thaw Stability of Illinois Soybean Beverage,Journal of Food Science,1981年,Vol.47,p.299-302
ITURMENDI N. et al.,Fining of red wines with gluten or yeast extract protein,International Journal of Food Science and Technology,2010年,Vol.45,p.200-207
YEH S. W. et al.,Freeze-Thaw Stability of Illinois Soybean Beverage,Journal of Food Science,1981年,Vol.47,p.299-302
ITURMENDI N. et al.,Fining of red wines with gluten or yeast extract protein,International Journal of Food Science and Technology,2010年,Vol.45,p.200-207
Attorney, Agent or Firm:
Masahiko Enomoto