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...
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| creator | ROBBINS ERNEST ALECK SCHULDT, JR. ERICH HENRY SUCHER ROBERT WILLIAM SIDOTI DANIEL ROBERT NEWELL JON ALBERT SEELEY ROBERT DUDLEY |
| description | 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. |
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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.</description><language>eng</language><subject>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</subject><creationdate>1975</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=19751021&DB=EPODOC&CC=US&NR=3914450A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19751021&DB=EPODOC&CC=US&NR=3914450A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ROBBINS; ERNEST ALECK</creatorcontrib><creatorcontrib>SCHULDT, JR.; ERICH HENRY</creatorcontrib><creatorcontrib>SUCHER; ROBERT WILLIAM</creatorcontrib><creatorcontrib>SIDOTI; DANIEL ROBERT</creatorcontrib><creatorcontrib>NEWELL; JON ALBERT</creatorcontrib><creatorcontrib>SEELEY; ROBERT DUDLEY</creatorcontrib><title>Concentrated extract of yeast and processes of making same</title><description>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. 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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.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | Concentrated extract of yeast and processes of making same |
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