Process for producing food vitamin concentrate from wine yeast

Details Process for producing food vitamin concentrate from wine yeast Process for producing food vitamin concentrate from wine yeast

1980-02-25

1982-01-12

Bernstein, Hiram

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426 62, 426 72, 435259, C12H 106

Patent

active

043105530

ABSTRACT:
A process for producing food vitamin concentrate from food yeast in which the starting feedstock comprising a by-product from the production of dry wines obtained after separation of a new wine and comprising a residue of the starting strains of wine yeast, highly-tolerant to increased concentrations of the alcohol produced thereby during fermentation, and highly-tolerant to pH of the must below 3.5, with large homogeneous size cells after separation of the remaining wine by pressing and dilution with water in a ratio of 1:1.5-3.0, based on the pressed yeast, is subjected to autolysis; the resulting autolysate is heated to the temperature of 80.degree.-90.degree. C., then cooled to 0.degree.-2.degree. C. and separated from the residue. The recovered autolysate is concentrated to give the desired product.

REFERENCES:
patent: 3961080 (1976-06-01), Sugimoto et al.
patent: 3975553 (1976-08-01), Griffon
patent: 4035517 (1977-07-01), Magny et al.

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