JPH03201964A - Food and drink - Google Patents

Abstract

PURPOSE:To obtain a food and drink, containing live yeast fungal cells such as beer yeast, capable of exerting good influences on gastrointestinal function without any offensive smell, contributing to the growth promotion of living bodies and having effects on promotion of appetite. CONSTITUTION:A nonalcoholic food and drink such as butter, jam, juice, cow's milk, yoghurt, ice cream or sherbet containing (A) live yeast fungal cells of beer yeast or baker's yeast or (B) yeast fungal cells subjected to heat treatment to an extent so that enzymes in the aforementioned yeast may not be inactivated and the shape of the yeast fungal cells will be hardly deformed.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention relates to food and drink products containing live yeast cells of brewer's yeast or baker's yeast, or specific heat-treated cells thereof.

[Prior art]

Since yeast contains many active ingredients such as proteins, nucleic acids, vitamins, and minerals, it is used in a wide variety of ways today as a raw material for medicines, foods, and feeds using various processing methods. For example, dried yeast obtained by drum-drying beer yeast cells is registered in the Japanese Pharmacopoeia and is marketed under the trade name Ebios as a medicine for symptoms such as anorexia.

On the other hand, the polysaccharide fraction, which is a fraction 1 component obtained from yeast cells, is said to have immunostimulatory, antitumor, and antihypertensive effects.

In addition, yeast extract, which is an autolysed liquid of live yeast, is used as a seasoning and a raw material for culture medium.

In this way, the use of high-temperature dried bodies of r# mother microorganisms (drum drying is heated to around 130°C), fractionated components, and yeast extract is known, but there are certain The use of live yeast cells or specific heat-treated products thereof has not been reported.

〔the purpose〕

An object of the present invention is to provide food and drink products that are effective in promoting the growth of animals including humans, using brewer's yeast cells or baker's yeast cells.

〔composition〕

The present invention is.

(a) Live yeast cells or brewer's yeast or baker's yeast.

(b) It relates to a non-alcoholic food/beverage product characterized by containing yeast cells that have been heat-treated to the extent that the enzymes in the yeast are not deactivated and the shape of the yeast cells is hardly deformed.

The second invention relates to butter or jam characterized by containing (a) or (b) according to claim 1.

A third aspect of the present invention relates to a juice characterized by containing (a) or (b) according to claim 1.

A fourth aspect of the present invention relates to milk, yogurt, aisle cream, or sherbet, characterized by containing (a) or (b) according to claim 1.

The heat treatment conditions that satisfy the condition (b) above vary somewhat depending on the type of yeast, but it is usually preferable to perform the treatment at 40 to 80°C for 5 to 40 minutes.

The amount of yeast added is usually 10' to 10'ceQM/kg
/day.

In the present invention, the foods and drinks to which (a) or (b) are added include tangerine juice, tomato juice, milk,
Foods that don't have a lot of heat history are preferable, such as rice furikake, butter, jam, yogurt, miso, and ice cream.

The above-mentioned (a) or (b) can be mixed into food or drink in the naked state or in the form of a capsule.

[Experiment example]

Experiment 1 SD rats (6 weeks old) were exposed to fresh beer yeast and 65°C.
The heat-treated yeast obtained by heat treatment for 20 minutes was orally administered.

A total of 5 groups of 10 males and 10 females were created per group, and 7 groups of live yeast were prepared.
X10', 7X10', 7 X 10'ceQQ/kg
/day administration group, heat-treated yeast 7 X 10'ceQ flood/k
The animals were divided into a group treated with 100 g/day and a non-treated group. A predetermined amount was orally administered by force to the administration group once a day for 4 weeks.

The results are shown in Figure 1.

In the live yeast administration group, weight gain was observed in relation to the dose;
A particularly significant difference was observed between the 7×10′ and 7×10”ceH 8g/8days groups.

The group administered with heat-treated yeast was also found to be as effective as the group administered with fresh yeast.

Furthermore, it was observed that the amount of bait fed and the efficiency of bait feeding increased in correlation with body weight gain.

Growth promotion far exceeded the calories calculated from yeast intake.

When these weight gain groups were dissected, it was found that organs such as internal organs had also grown sufficiently.

〔Example〕

Example 1 A yeast-containing capsule drink was prepared in a conventional manner using the recipe shown below. The microcapsules are transparent or beautifully colored and have a size of 0.5 to 5 φm, and the specific gravity of the capsules containing yeast is adjusted to match the specific gravity of the beverage so that they are suspended in the beverage.

Furthermore, it was also possible to make a normal smooth drink without using carrageenan, pectin, etc., and without making it into a jelly type drink.

Ingredients Amount per 1Q of product Yeast in capsules 1-50g 55% fructose glucose liquid sugar 60-200g Citric acid
0~5g Coloring agent, emulsifier Appropriate amount Flavoring 1~5mQ Fruit juice
0-500g carrageenan, pectin, etc. Add appropriate amount of remaining water to make IQ.

In addition, when the beverage itself is distributed in the market without sterilization, it is distributed at a low temperature, and when it is sterilized at 65° C. for 20 minutes, it is possible to distribute it at room temperature by incorporating carbon dioxide gas into the beverage.

Example 2 A yeast-containing yogurt drink was prepared using the production method shown below, and a sensory test was conducted on the yogurt-free yogurt.

As a result, there was no difference between the two in terms of flavor and texture.
Drinking yogurt with yeast was preferred.

Yeast drink yogurt production process raw milk ↓ Homogenization (1,50kg/cnf)↓ Sterilization ↓ Temperature control (40-42℃) Starter -% (L, Bulgaricus.

-Addition of Sthermophilus) ↓ ↓ Homogenization ↓ Yeast (106 pieces of fresh yeast/g O added to make it gooey) ↓ Filling ↓ Product [Effect] The food and drink of the present invention improves gastrointestinal function due to the presence of active yeast. It has a positive effect, contributes to the growth promotion of living organisms, and also has the effect of increasing appetite. Furthermore, the active yeast does not emit the characteristic odor of dry yeast such as Ebios (trade name), so it does not impart an unpleasant odor to food or drink products.

[Brief explanation of drawings]

FIG. 1 is a graph showing the results of Experiment 1.

Claims (1)

[Scope of Claims] 1. (a) Live yeast cells of brewer's yeast or baker's yeast, or (b) Enzymes in the yeast are not deactivated and the shape of the yeast cells is hardly deformed. A non-alcoholic food or drink characterized by containing heat-treated yeast cells. 2. Butter or jam containing (a) or (b) according to claim 1. 3. A juice containing (a) or (b) according to claim 1. 4. Milk, yogurt, ice cream or sherbet, characterized by containing (a) or (b) according to claim 1.