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To provide a yeast extract used for improving flavor and a method for producing said yeast extract.SOLUTION: Provided is: a yeast extract, containing water-soluble charged peptide, and in which the acidic amino acid content in the peptide is 20% or more, and the basic amino acid content is 14.5% or...

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Bibliographische Detailangaben
Hauptverfasser:	KUDO MASATAKE, FUKANO KAZUHIRO, IRIE KANA
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	To provide a yeast extract used for improving flavor and a method for producing said yeast extract.SOLUTION: Provided is: a yeast extract, containing water-soluble charged peptide, and in which the acidic amino acid content in the peptide is 20% or more, and the basic amino acid content is 14.5% or more; and a process for producing yeast extract including: (a) a step of subjecting an edible yeast to enzyme treatment with basidiomycetes-producing enzymes; (b) a step of recovering the supernatant by solid-liquid separation of the enzyme treatment solution produced in step (a); and (c) a step of obtaining a chargeable peptide-containing composition from the supernatant.SELECTED DRAWING: None 【課題】風味を改善させるのに用いられる酵母エキスおよび該酵母エキスの製造方法の提供。【解決手段】水溶性荷電ペプチドを含有する酵母エキスであって、ペプチド中の酸性アミノ酸含量が２０％以上であり、また、塩基性アミノ酸含量が１４．５％以上である酵母エキス。a)食用酵母を担子菌産生酵素類による酵素処理に供する工程,(b)工程(a)で生じた酵素処理液を固液分離して上清を回収する工程；(c)前記上清から荷電性ペプチド含有組成物を得る工程を含む酵母エキスの製造方法。【選択図】なし