Food or edible material: processes – compositions – and products – Fermentation processes – Of or with yeast or mold
Patent
1995-08-09
1998-02-10
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Fermentation processes
Of or with yeast or mold
426 61, 426 62, 426429, 426653, 426656, A23J 118
Patent
active
057166536
ABSTRACT:
This invention relates to a process for debittering spent brewer's yeast, aiming at maximal efficiency with minimal impact on yeasts for their further use as live cells. The process consists in bringing a yeast suspension in contact with a surfactant containing unsaturated fatty acids, like Tween 80.RTM. (0.2% to 20% v/v), adjusting pH to 10.0 with NaOH 2N and agitating during 5 minutes at 50 rpm and 50.degree. C. A bitterness reduction of 98% is obtained, without affecting yeast viability or protein content. Furthermore, the debittered yeasts treated with 20% Tween 80.RTM. can be reactivated (viability of 100% and increased production of CO.sub.2) by growing them in a suitable medium for a sufficient time (about two to six hours). These reactivated yeasts have restored biological properties which are expected to allow the use of these spent yeasts in complete or partial replacement of new yeasts in bakery industry and in spirit and beer fabrication. This application for an industrial by-product brings a plus-value by exploiting its biological activity and its nutritional value and furthermore, represents an interesting solution for an environmental problem.
REFERENCES:
patent: 3924006 (1975-12-01), Grylls
R. Lewis, Sr. Hawley'Condensed Chemical Dictionary, VNR, New York, 1993 pp. 507-508.
Japanese Abstract (No. 55-162983 (A)) of Japanese Patent Application No. JP 5471025, dated Dec. 18, 1980.
Nand, K. (1987). "Debittering of spent brewer's yeast for food purposes". Die Nahrung 31(2): 127-131.
Bouksaim Mohammed
Simard Ronald E.
Czaja Donald E.
Sherrer Curtis E.
Universite Laval, Cite Universitaire
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