Mitsubishi Corporation Life Sciences Limited

Kohjin Co., Ltd.

The School Corporation Kansai University

Kohjin Life Sciences Co., Ltd.

Sakiko Ikeda

Toshiya Sato

Kenichi Ason

Hidehisa Kawahara

Hiroko Kodera

Eiji Nakao

Masanori Uchida

Hirotaka Yamashita

Ryo Iwakiri

Nobuhiro Uchimura

Hirokazu Maekawa

Naohisa Masuo

Shogo Furue

Masahiro Nishida

Setsuko Hirakura

Maiko Yoshino

Kawahara Hidehisa

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

Flavor oil-and-fat

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

Frozen bread dough improver

The present invention provides a natural yeast extract having a high-impact first taste by containing glutamic acid in a large amount. Further, the present invention provides a yeast extract having strong umami by containing 5'-guanylic acid or 5&#x2032;-inosinic acid in a large amount. In addition, the present invention provides a yeast mutant accumulating glutamic acid, glutamine, and ribonucleic acid in a large amount for obtaining the yeast extract. A yeast mutant inducing a natural mutation to which organic acid-tolerance or organic acid analogue-tolerance is imparted accumulates free glutamic acid and glutamine in such a significant amount as a total amount of 10% by weight or more in a cell, and further accumulates ribonucleic acid in an amount of 5% by weight or more. A yeast extract produced using the above yeast mutant contains L-glutamic acid in an amount of 20% by weight or more, and further contains 5&#x2032;-IG in an amount of 3% by weight or more.

Yeast mutant and yeast extract

Growing community of inventors

Saitama, Japan

Sakiko Ikeda