Concentrated extract of yeast and processes of making same

Concentrated extract of yeast and processes of making same

This application discloses a yeast extract comprising on a dry solids basis 40-55% crude protein (N x 6.25); 7-14% nucleic acid; 0.5-1.5% lipid; 17-27% ash; and 10-35% carbohydrate. The glutamic acid residues comprise 27-40% of the corrected protein. The extract has a neutral flavor. When the extrac...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: ROBBINS, ERNEST ALECK, SCHULDT, JR., ERICH HENRY, SUCHER, ROBERT WILLIAM, SIDOTI, DANIEL ROBERT, NEWELL, JON ALBERT, SEELEY, ROBERT DUDLEY
Format: Patent
Sprache:eng
Schlagworte:
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
VINEGAR
WINE
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Beschreibung
Zusammenfassung:This application discloses a yeast extract comprising on a dry solids basis 40-55% crude protein (N x 6.25); 7-14% nucleic acid; 0.5-1.5% lipid; 17-27% ash; and 10-35% carbohydrate. The glutamic acid residues comprise 27-40% of the corrected protein. The extract has a neutral flavor. When the extract is cooked at a pH of 3-7, a temperature of 80 DEG -100 DEG C., for 2-16 hours, and concentrated to at least about 70% solids, it has a roast meat flavor. The neutral flavored extract enhances the flavor of soups and the meat flavored extract can be used in brown gravies, beef bouillon, etc.