Process for improving the odour, taste, and digestibility of raw yeast for the purpose of employing it as edible yeast

摘要

156,153. Traun's Forschungslaboratorium Ges., H. O. March 15, 1919, [Convention date]. Yeast preparations.-To improve the taste of yeast and to render it more digestible, it is treated with hydrogen under heat and pressure. It may first be treated with a solution containing ammonium or sodium carbonate or borax and washed to remove the bitter flavour, and disintegrated in any known way. It is then treated with hydrogen at a pressure of 100-200 atmospheres and a temperature of 100-130‹ C. The liquid thus obtained may be used dried directly, or dialysed by electroosmosis or otherwise to remove salts. The action is facilitated by the presence of small quantities of sodium chloride, or organic acids such as formic, acetic, tartaric, or citric acid. The yeast may also be first reduced to a dry powder and treated with hydrogen in this state. Catalysts such as nickel or palladium may be employed in masses, but not as powder. Higher temperatures and lower pressures may be employed, in which case the yeast must be washed after treatment. The Specification as open to inspection under Sect. 91 (3) (a) states that the disintegrated yeast may be mixed with flats and oils and used without hydrogenation. This subject-matter does not appear in the Specification as accepted.