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 JPWO2015170714
Kind Code:
A1
Abstract:
【課題】食品又は飲料の凝集・沈殿抑制効果を有し、安全性が高く、呈味性の無い凝集・沈殿抑制剤を、低コストかつ環境負荷の少ない方法で製造すること。また、酵母エキスの副産物として生成する酵母菌体残渣の有効利用。【解決手段】酵母から有用な抽出物を抜いた後の酵母菌体残渣を水で懸濁し、加熱した後、遠心分離して上清を得る。この画分に、固形分当たりのＲＮＡ含量が１５％以上、食物繊維含量が１０重量％以上、かつ蛋白質含量が１５重量％以上で、食物繊維中のマンナン含量が５０重量％以上含まれ、食品及び飲料の凝集・沈殿抑制に使用できる。【選択図】図１
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Inventors:
Eiji Nakao
Yoshie Yasumatsu
Kenichi Aso
Yoshie Yasumatsu
Kenichi Aso
Application Number:
JP2016517922A
Publication Date:
April 20, 2017
Filing Date:
May 07, 2015
Export Citation:
Assignee:
Kojin Life Science Co., Ltd.
International Classes:
A23L3/365; A23C9/152; A23C11/10; A23L2/38; A23L2/42; A23L2/70; A23L3/3571; A23L3/37
Domestic Patent References:
| JP2012055278A | 2012-03-22 | |||
| JP2010524445A | 2010-07-22 |
Foreign References:
| WO2012150683A1 | 2012-11-08 | |||
| WO2013065732A1 | 2013-05-10 |
Other References:
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YEH S. W. ET AL.: "Freeze-Thaw Stability of Illinois Soybean Beverage", JOURNAL OF FOOD SCIENCE, vol. 47, JPN6015037806, 1981, pages 299 - 302, XP001346746, ISSN: 0004088373
ITURMENDI N. ET AL.: "Fining of red wines with gluten or yeast extract protein", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 45, JPN6015037807, 2010, pages 200 - 207, XP055234602, ISSN: 0004088374, DOI: 10.1111/j.1365-2621.2009.02121.x
YEH S. W. ET AL.: "Freeze-Thaw Stability of Illinois Soybean Beverage", JOURNAL OF FOOD SCIENCE, vol. 47, JPN6015037806, 1981, pages 299 - 302, XP001346746, ISSN: 0004088373
ITURMENDI N. ET AL.: "Fining of red wines with gluten or yeast extract protein", INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 45, JPN6015037807, 2010, pages 200 - 207, XP055234602, ISSN: 0004088374, DOI: 10.1111/j.1365-2621.2009.02121.x
Attorney, Agent or Firm:
Masahiko Enomoto