Production of yeast extract containing flavoring

Details Production of yeast extract containing flavoring Production of yeast extract containing flavoring

1980-01-02

1981-12-01

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of or with yeast or mold

426537, 435 89, 435256, 435259, 435267, 435270, A23L 128, A23L 226, C12N 106, C12N 108

Patent

active

043036805

ABSTRACT:
A yeast extract containing flavoring 5'-neucleotide and having an improved thickness or body in taste is produced by (1) autolyzing suspended yeast cells in the presence of a stimulator of autolysis at a constant pH ranging from 6.0 to 6.6, then (2) heating the autolyzed suspension at a temperature of 90.degree.-110.degree. C. for 1 to 3 hours thereby extracting intracellular ribonucleic acid; and thereafter performing the following steps in any order; (3) hydrolyzing the extracted ribonucleic acid with a 5'-phosphodiesterase and; (4) separating the resulting extract from the insoluble residue.

REFERENCES:
patent: 3867255 (1975-02-01), Newell et al.
patent: 3991215 (1976-11-01), Robbins
patent: 4066793 (1978-01-01), Eguchi
Treatment of Yeast Cells and Protein, Food Technology Review, No. 45, 1977, pp. 138-143.

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