Process for producing a taste-enriching seasoning from beer yeas

Details Process for producing a taste-enriching seasoning from beer yeas Process for producing a taste-enriching seasoning from beer yeas

1987-05-21

1989-02-21

Golian, Joseph

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor per se, or containing flavor or flavor improver of...

426650, 426655, 426 62, A23L 1228, A23L 1229

Patent

active

048063762

ABSTRACT:
A process for producing a taste-enriching seasoning or a food possessing augmented richness in taste, which comprises preparing an extract of beer yeast by first extracting an aqueous suspension of beer yeast cells under conditions where no substantial decomposition of the cells occurs; subjecting the suspension to a solid-liquid separation and sterilization to produce a liquid component. The pH is adjusted to about 2-4 before the sterilization. The liquid components is then condensed and neutralized to a pH of about 4.5-7 and the beer yeast extract is added to a seasoning or food containing glutamic acid or salts of glutamic acid and nucleic acid flavoring agents. The beer yeast extract may be optionally dried to a power.

REFERENCES:
patent: 652910 (1900-07-01), Peeters
patent: 748711 (1904-01-01), Elb
patent: 2149306 (1939-03-01), Millar
patent: 3627539 (1971-12-01), Ishii et al.
patent: 3914450 (1975-10-01), Robbins et al.
patent: 4472447 (1984-09-01), Mizutani et al.

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