Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1976-08-13
1978-02-14
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426656, 426650, A23J 118, A23L 128
Patent
active
040739619
ABSTRACT:
A process for the production of a starting material for the preparation of bouillons from a yeast protein degradation product, which comprises diluting a yeast autolysate with at least the same quantity by weight of water, precipitating substantially insoluble salts, especially alkaline-earth metal phosphates, by heating the diluted autolysate at a pH-value of from 7 to 8.5, separating solid fractions from the treated autolysate by heating so that only a solution is left, treating the residual solution thus obtained by steam distillation, concentrating the treated solution by evaporation to a dry matter content of from 50% to 80% by weight, mixing 0 to 8% of fats, 0 to 5% of a monosaccharide, and 0 to 2% of a nucleotide with the concentrated solution obtained, reacting the mixture obtained by heating at a pH-value of from 5.8 to 6.8 and drying the mixture.
REFERENCES:
patent: 2407616 (1946-09-01), Phelps et al.
patent: 3519437 (1970-07-01), Giacono
patent: 3914450 (1975-10-01), Robbins et al.
Gasser Rupert J.
Huster Lienhard B.
Jones Raymond N.
Societe d'Assistance Technique pour Produits Nestle S.A.
Yoncoskie R. A.
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