co hydrolytsches processes for the manufacture of extracts from yeast and yeast proteins

摘要

PCT No. PCT/GB91/00617 Sec. 371 Date Oct. 20, 1992 Sec. 102(e) Date Oct. 20, 1992 PCT Filed Apr. 19, 1991 PCT Pub. No. WO91/16447 PCT Pub. Date Oct. 31, 1991.Non-yeast protein is mixed with yeast, and enzymatic hydrolysis is carried out with yeast autolytic enzymes and optionally added exogenous enzymes to produce a yeast extract containing hydrolyzed non-yeast protein. More specifically, a mixture of yeast cells and 5 to 50% of cereal and/or animal non-yeast protein source is maintained at 40 DEG to 50 DEG C. for 5 to 15 hours and then at 55 DEG to 65 DEG C. for 1 to 5 hours to allow enzymatic hydrolysis to produce a water-soluble fraction. The water-soluble fraction is separated and concentrated. The non-yeast protein source may be one or more of maize gluten, corn gluten, wheat gluten, soya bean meal, whey solids, dried red blood, oat bran and wheat bran. By appropriate selection of the non-yeast protein, a yeast extract with specific flavor can be produced for use as a taste additive in the food industry.