FI53135C
1460030 Yeast extracts ANHEUSERBUSCH INC 22 Nov 1973 [29 Nov 1972 (5) 9 April 1973] 54193/73 Heading A2B [Also in Divisions C3 and C6] Edible yeast cells are grown, harvested and ruptured, the ruptured cells being then held at pH 5.5-11.0 at #60‹C for 5-60 mins., then the cell wall insolubles (glyca...
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| creator | SUCHER ROBERT WILLIAM SEELEY ROBERT DUDLEY NEWELL JON ALBERT ROBBINS ERNEST ALECK SCHULDT JR ERICH HENRY SIDOTI DANIEL ROBERT |
| description | 1460030 Yeast extracts ANHEUSERBUSCH INC 22 Nov 1973 [29 Nov 1972 (5) 9 April 1973] 54193/73 Heading A2B [Also in Divisions C3 and C6] Edible yeast cells are grown, harvested and ruptured, the ruptured cells being then held at pH 5.5-11.0 at #60‹C for 5-60 mins., then the cell wall insolubles (glycan) are removed by centrifuging and/or filtering at #60‹C once purified; the protein is separated from the filtrate and the remaining solubles are recovered as yeast extract. After removing glycan, the filtrate may be (1) held at #60‹C, pH 5-8, then optionally CaCl 2 , may be added, before removing protein at pH 4-10 and 0-100‹C, (2) treated with nuclease from malt sprouts, e.g. at pH 9.5-12.5 and 50-120‹C for 24 hrs., (3) hydrolysed by alkali addition to pH 9.5-12.5 at 50-120‹C for 24 hrs., the protein being precipitated by acidifying to pH 3.5-5.5 at 5-90‹C or (4) treated with acid at pH 3.5- 5.5 and 0-100‹C to insolubilise the protein. After separation of the protein, the filtrate may be treated at 80-100‹C, pH 3-7 for 2-16 hrs., and then concentrated to at least 70 wt.% to give a roast-meat-flavoured product. |
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After removing glycan, the filtrate may be (1) held at #60‹C, pH 5-8, then optionally CaCl 2 , may be added, before removing protein at pH 4-10 and 0-100‹C, (2) treated with nuclease from malt sprouts, e.g. at pH 9.5-12.5 and 50-120‹C for 24 hrs., (3) hydrolysed by alkali addition to pH 9.5-12.5 at 50-120‹C for 24 hrs., the protein being precipitated by acidifying to pH 3.5-5.5 at 5-90‹C or (4) treated with acid at pH 3.5- 5.5 and 0-100‹C to insolubilise the protein. After separation of the protein, the filtrate may be treated at 80-100‹C, pH 3-7 for 2-16 hrs., and then concentrated to at least 70 wt.% to give a roast-meat-flavoured product.</description><edition>2</edition><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1978</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19780210&DB=EPODOC&CC=FI&NR=53135C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19780210&DB=EPODOC&CC=FI&NR=53135C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>SUCHER ROBERT WILLIAM</creatorcontrib><creatorcontrib>SEELEY ROBERT DUDLEY</creatorcontrib><creatorcontrib>NEWELL JON ALBERT</creatorcontrib><creatorcontrib>ROBBINS ERNEST ALECK</creatorcontrib><creatorcontrib>SCHULDT JR ERICH HENRY</creatorcontrib><creatorcontrib>SIDOTI DANIEL ROBERT</creatorcontrib><title>FI53135C</title><description>1460030 Yeast extracts ANHEUSERBUSCH INC 22 Nov 1973 [29 Nov 1972 (5) 9 April 1973] 54193/73 Heading A2B [Also in Divisions C3 and C6] Edible yeast cells are grown, harvested and ruptured, the ruptured cells being then held at pH 5.5-11.0 at #60‹C for 5-60 mins., then the cell wall insolubles (glycan) are removed by centrifuging and/or filtering at #60‹C once purified; the protein is separated from the filtrate and the remaining solubles are recovered as yeast extract. After removing glycan, the filtrate may be (1) held at #60‹C, pH 5-8, then optionally CaCl 2 , may be added, before removing protein at pH 4-10 and 0-100‹C, (2) treated with nuclease from malt sprouts, e.g. at pH 9.5-12.5 and 50-120‹C for 24 hrs., (3) hydrolysed by alkali addition to pH 9.5-12.5 at 50-120‹C for 24 hrs., the protein being precipitated by acidifying to pH 3.5-5.5 at 5-90‹C or (4) treated with acid at pH 3.5- 5.5 and 0-100‹C to insolubilise the protein. After separation of the protein, the filtrate may be treated at 80-100‹C, pH 3-7 for 2-16 hrs., and then concentrated to at least 70 wt.% to give a roast-meat-flavoured product.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1978</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOBw8zQ1NjQ2deZhYE1LzClO5YXS3Axybq4hzh66qQX58anFBYnJqXmpJfEw5c7GBBUAAGAXGaQ</recordid><startdate>19780210</startdate><enddate>19780210</enddate><creator>SUCHER ROBERT WILLIAM</creator><creator>SEELEY ROBERT DUDLEY</creator><creator>NEWELL JON ALBERT</creator><creator>ROBBINS ERNEST ALECK</creator><creator>SCHULDT JR ERICH HENRY</creator><creator>SIDOTI DANIEL ROBERT</creator><scope>EVB</scope></search><sort><creationdate>19780210</creationdate><title>FI53135C</title><author>SUCHER ROBERT WILLIAM ; SEELEY ROBERT DUDLEY ; NEWELL JON ALBERT ; ROBBINS ERNEST ALECK ; SCHULDT JR ERICH HENRY ; SIDOTI DANIEL ROBERT</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_FI53135CC3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1978</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>SUCHER ROBERT WILLIAM</creatorcontrib><creatorcontrib>SEELEY ROBERT DUDLEY</creatorcontrib><creatorcontrib>NEWELL JON ALBERT</creatorcontrib><creatorcontrib>ROBBINS ERNEST ALECK</creatorcontrib><creatorcontrib>SCHULDT JR ERICH HENRY</creatorcontrib><creatorcontrib>SIDOTI DANIEL ROBERT</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>SUCHER ROBERT WILLIAM</au><au>SEELEY ROBERT DUDLEY</au><au>NEWELL JON ALBERT</au><au>ROBBINS ERNEST ALECK</au><au>SCHULDT JR ERICH HENRY</au><au>SIDOTI DANIEL ROBERT</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FI53135C</title><date>1978-02-10</date><risdate>1978</risdate><abstract>1460030 Yeast extracts ANHEUSERBUSCH INC 22 Nov 1973 [29 Nov 1972 (5) 9 April 1973] 54193/73 Heading A2B [Also in Divisions C3 and C6] Edible yeast cells are grown, harvested and ruptured, the ruptured cells being then held at pH 5.5-11.0 at #60‹C for 5-60 mins., then the cell wall insolubles (glycan) are removed by centrifuging and/or filtering at #60‹C once purified; the protein is separated from the filtrate and the remaining solubles are recovered as yeast extract. After removing glycan, the filtrate may be (1) held at #60‹C, pH 5-8, then optionally CaCl 2 , may be added, before removing protein at pH 4-10 and 0-100‹C, (2) treated with nuclease from malt sprouts, e.g. at pH 9.5-12.5 and 50-120‹C for 24 hrs., (3) hydrolysed by alkali addition to pH 9.5-12.5 at 50-120‹C for 24 hrs., the protein being precipitated by acidifying to pH 3.5-5.5 at 5-90‹C or (4) treated with acid at pH 3.5- 5.5 and 0-100‹C to insolubilise the protein. After separation of the protein, the filtrate may be treated at 80-100‹C, pH 3-7 for 2-16 hrs., and then concentrated to at least 70 wt.% to give a roast-meat-flavoured product.</abstract><edition>2</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | FI53135C |
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