AU4273478A - Cocoa flavoured product and its prod - Google Patents

Description

FORM 4 REGULATION 11(1)

COMMONWEALTH O' AUSTRALIA

THE PATENTS ACT 1952-1969

CONVENTION APPLICATION FOR A PATENT

42734 /7 X/We, COORS WOOD PRODUCTS COMPANY

12th and Ford Street, of Golden, Colorado, U.S.A. O9

hereby apply for the grant of a Patent for an invention S* entitled "COCOA FL PRODUCT AND PROCESS FOR OORED 0"MANUFACTURING S SAME"

which is described in the accompanying complete specification.

This application is a Convention application and is based on the

application(s) numbered: 863,079 and 964,802

S for a patent or similar prot ctlon made in U.S.A. in both cases i S

S on 22nd December, 1977 and, 5th December, 1978

WOur address for service is care of GRIFFITH, HASSEL FRAZER,

Patent Attorneys, of 323 Castlereagh Street, Sydney 2000, in the

State of New South Wales, Commonwealth of Australia.

DATED tis 19th day of December, 1978 PT NT OFF1 E S COORS FOOD PRODUCTS COMPANY By their Patent Attorneys:

TY DOLLA" N_s S

of GRIFFITH, HASSEL FRAZER Fellows, Institute of Patent Attorneys of Australia SCOMMISSI01ER OF PATENTS OMOWEALTHiOi AUSTRALIA.

(11) AU-A 42734/78

(12) PATENT SPECIFICATION ABSTRACT (19) AU

(21) 42734/78 (22) 20.12.78 (23) 20.12.78 (24) 22.12.77 (31) 863079 (32) 22.12.77 (33) us 964802 5.12.78 us (43) 28.6.79 (51) A23G 1/00 (54) ROAST YEAST AS COCOA SUBSTITUTE (71) COORS FOOD PRODUCTS 0,1. (72) LIGGETT J.J. (74) OH (57) CLAIM

1. A method of producing an edible yeast product, which comprises roasting food yeast. 13. The use of a roasted yeast product as a cocoa extenider, substitute or replacer in foodstuffs.

23.*1

Form~ COMMONWEALTH OF AUSTRALIA

PATENTS ACT 1952-69

COMPLETE SPECIFICATION (ORIGINAL)

42 734me FOR OFFICE USE: Class Int. Class Application Number Lodged

Complete Specification Lodged Accepted Published Priority

Related Art

TO BE COMPLETED BY APPLICANT Narne of Applicant COORS FOOD PRODUCTS COMPANY S 0, S

12th and Ford Street, "O:ddrevc of Applicant: Golden,' Colorado, USA

Actual Inventor: James Joseph Liggett. 0S 5 0 S@

Griffith, Hassel Frazer, *Atldress for Service: 323 Castlereagh St., S

0. SivDNEY N.S.W. 2000 AUSTRALIA 0O' SO

O;nplete Specification for the invention entitled: "COCOA FLAVORED PRODUCT AND PROCESS *0e *so FOR MANUFACTURING SAINE"

0:

The following statement is a full description of this invention, with the best method of performing it'known to me/us:-

I

This invention relates to a product having cocoa-like

flavor notes, and more particularly to a roasted yeast

product which may be used as a cocoa extender, substitute

.3 and/or replacer and to methods of manufacture thereof.

4 Cocoa powder and chocolate are ut .lized extensively as

consumable foodstuffs in a wide variety of applications,

including use as a beverage base, and as a flavoring ingredient

in formulated drinks, ice cream, cakes and biscuits, icings and confectionery coatings, confectioneries and the like.

Both cocoa powder and chocolate are derived from cocoa beans

15 which are grown only in tropical and semi-tropical climates.

Most of the world's cocoa beans are grown in West Africa, O• f

f. Brazil, Trinidad, Ecuador, Venezuela and Java. Since the

cocoa bean is a natural agricultural product, the world

supply of cocoa powder and chocolate is dependent upon

varying and often unpredictable weather conditions. In

addition, the major cocoa powder and chocolate consuming

areas of the world must import'crocoa beans, thereby making

cocoa powder and chocolate relatively expensive foodstuffs.

For these and other reasons, attempts have been made in the 26 past to produce products which may be substituted fur cocoa o* powder or chocolate, or which may be used to extend cocoa

powder or chocolate and thereby reduce reliance upon natural

cocoa beans. Such cocoa powder or chocolate substitutes or

i_~il _li.i-~i ii-ii extenders ideally approximate the color, flavor, aroma and mouth-feel or texture of cocoa powder or chocolate. However, since cocoa is a complex natural product comprising carbohydrate,

'fats, proteins, mineral matter, theobromine, caffeine, water

and fibre, substitutes or extenders approximating all of the

properties of cocoa powder or chocolate are difficult to

C,3 obtain. t-e Prior cocoa powder and chocolate substitutes and C4 extenders include processed carob, roasted defatted wheat

germ, and other processed cereal products. In addition,

United States Patent No. 3,102,816 of Green et al. discloses

a process for producing a beverage flavor frcm yeast and

sugar, for use in association with other flavor factors such

as bitterness, astringency,' aroma and the like to resemble a

{l natural beverage flavor, by forming a hydrous reaction

mixture of a yeast and a reducing saccharide containing at

least 10% moisture and preferably two parts water to one

part solids, heating the mixture to at least 350°F. in a

closed reaction vessel to obtain a headspace pressure

to 225 p.s.i.g. over the normal pressure for saturated steam

at the reaction temperature and then rapidly reducing the

temperature of the reaction mixture to below 250 0 F. The 0* foregoing process, however, produces a product which must be

2 00 used in association with other flavor factors to resemble a

25 natural product, requires'the presence of a reducing saccharide

'in the reaction mixture, requires a relatively high level of

energy input and requires z relatively large level of capital

equipment expenditure in order to conduct the process.

In accordance with the present invention, a product having the'characteristic texture, color, taste, aroma and mouth-feel of powdered cocoa is obtained by roasting food

I'

yeast at a temperature of about 100 0 C. to about 300°C. for

about 1 to about 50 minutes. The resulting product may be

substituted entirely for cocoa powder as a replacer without

'the addition of other flavor factors in common cocoa powder

or chocolate uses, oi: can be used as an extender for cocoa

in a foodstuffs formulation.

DESCRIPTION OF ILLUSTRATIVE 0-3 EMBODIMENTS OF THE INVENTION

SAs used herein, the term yeast is intended to mean

fungi whose usual and dominant form is unicellular. Yeasts

useful with Lne present invention include any yeasts and

mixtures of yeasts which are suitable for human consumption,

and preferably those yeasts which are generally classified

o, .as food yeasts. Illustrative examples of such yeasts include, 15 but are not limited to, yeasts of the Saccharomyces, Candida C and Brettanomyces genera, such as, for example, yeasts of

the species Saccharomyces carlsbergensis (Saccharomyces

uvarum), Saccharamyces cerevisiae, Saccharomyces fragilis,

Candida utilis (Syn. Torulopsis utilis, ver. Torrela) and

.20 Candida tropicalis. Those yeasts popularly known as brewers

yeast, bakers yeast and wine yeast are included in the foregoing classification, and due to commercial availability

S are presently particularly preferred in the practice of the fee**: invention. Although the propagation history of the yeast is -5 not limiting to the scope of the inventive concepts, it has 0

been found that particularly good cocoa and/or chocolate

color, flavor and aroma characteristics are obtained from

yeast which have been propagated in a hopped substrate or a

substrate comprising hop fractions.

~-----cl~iiili C--ii~ iii Clii iii y -i iiY-i--ili--ii Y1 ~i i I. i-_i i .i.

'tr 1

It is, therefore, a further presently particularly preferred

prac\tice to utilize yeast which has been recovered from a

hopped brewer's wort fermentation in a conventional commercial

malt beverage fermentation process, as will be hereinafter

further explained, or yeast which has been propagated on a

synthetic medium containing hops or hop fractions, such as

acids, resins, oils, tannins and gums. However, a suitable

Sproduct may be obtained from yeast having no prior association C) with brewer's wort, hops or hop fractions.

C The terms "roast" or "roasting" as used herein mean to

heat by exposure to a "dry" heat source such as by exposure

to radiant heat energy or to a suitable medium, such as air,

having an elevated temperature level and a relatively low

moisture content. These terms do not include heating in the 15 presence of a substantial amount of "wet" heat sources such

as by steam heating, or to the utilization of abnormally or e 0 artificially high pressure levels. Those yeasts having a

00 moisture content greater than about 5% by weight are dried *0

prior to roasting, as hereinafter described, either as a *S

0*0 0* 20 separate step, or as the result of application of dry heat

during roasting of the yeast.

In producing the product of the invention, yeast is 0e 0 0* roasted by heating the yeast to a sufficient temperature and *00 0

for a sufficient time to develop desired texture, color, 5 flavor and aroma characteristics and intensities. Optimum

e roasting temperatures and times are dependent upon the

characteristics of the particular yeast or mixture of yeasts

to be treated and the particular texture, color, flavor and

aroma characteristics desired. However, for most purposes, it has been found that desirable texture, color, flavor and

LY~~4*r+YPXI-.- i C--l _Lil aroma characteristics are obtained by roasting the yeast at a temperature of about 1000 C. to about 300° more prefer- ably about 1500 C. to about 2750 C. and most preferably about 2000 C. to about 2500 C. for 1 to about 50 minutes, more preferably about 2 to about 25 minutes and most prefer- ably about 4 to about 15 minutes. During roasting, the

C yeast undergoes chemical reactions to a degree dependent

C upon the roasting temperature and time, resulting in an

increase in intensity and development of yeast color, flavor

and aroma. -Preferably, the yeast is roasted at a sufficient

temperature for a sufficient time to obtain a roasted yeast

product having the characteristic texture, color, flavor and

aroma of cocoa.

Yeast roasting may be accomplished by heating the yeast

15 in or on a suitable supporting or transporting container, *0 bed, cylinder or the like adapted to uniformly heat and

6 roast the yeast. Roasting may be performed on a batchwise

basis or continuously such as, for example, by passing a

uniform layer of yeast on a.continuous belt or other flat

surface through an elongated oven. Means are preferably

provided for ensuring uniform roasting of the yeast, such as means for mixing the layer of yeast on the belt during Oe

roasting. Alternatively, roasting may be accomplished by

dispersing the yeast into a column of concurrent or counter- current heated air flow, or by other suitable means.

If the yeast to be roasted as set forth herein contains a moisture content greater than about 5% by weight, then the

yeast is treated prior to roasting by drying the yeast to a

moisture content less than about more preferably less

than about 2.5% and most preferably less than about 1.0% by

weight. Yeast drying may be accomplished separately from roasting by means of heat and agitation alone as in a drum dryer, by means of spraying the yeast into a spray dryer employing a counter current or concurrent flow of heated air, by means of heated or unheated vacuum systems, or the like. When drying is employed as a separate step prior to roasting by utilization of heat, drying is preferably per- o formed under such conditions as to avoid pyrolysis of the

1 yeast. Spray drying is a presently particularly preferred CO t- means of yeast drying since it is particularly adapted to

rigid process control, high yield and maintenance of a

uniform dry yeast particle size. Yeast drying may also be

accomplished during heating of the yeast for roasting, since

actual roasting of the yeast does not occur until after the

moisture concent of the yeast has been reduced below about

5% by weight. However, it has been found that it is difficult to avoid yeast clumping and to obtain uniform roasting when

drying is accomplished during the roasting step. It is

therefore a presently preferred practice to carry out yeast 6*

drying as a separate step prior to roasting. Yeasts having

70 very high moisture contents, such as aqueous yeast dispersions

or slurries, yeast recovered from a brewers wort fermentation

or othe. liquid yeast mixtures, is initially preferably

subjected to one or more suitable yeast separation techniques, such as centrifugation, filtration or the like, and then

2~ dried as heretofore set forth. Although it is presently

preferred to carry out yeast drying prior to roasting, drying and roasting may be combined with each other in any degree of association ranging from simultaneous single unit

processing to tandem or separate processing.

-Due to the commercial availability of brewers yeast as

a by-product of commercial brewery operations and the unique

-I r chemical composition of brewers yeast, brewers yeast racovered from a malt beverage fermentation process is a presently preferred source of yeast for processing according to the invention. Various types of yeasts are commonly encountered in malt beverage production. Yeasts separating cleanly and efficiently from the malt beverage in the terminal stages of fermentation are generally known as "flocculent" yeasts. COv SThese yeasts respond readily to brewing practices and are

3 easily'recoverable for treatment as herein described.

Yeasts generally known as "powdery" yeasts are less readily

maniaged in brewing practices following fermentation. However,

some brewers prefer powdery yeasts to insure prolonged

relatively high yeast cell density for secondary fermentation,

minor product synthesis and/or flavor maturation. Flocculent

yeasts, powdery yeasts and ale yeasts, and yeast collected from any stage of a brewing process, may be used as a yeast

source for treatment as herein disclosed. Common malt beverage fermentations yield from about 3 *e to about 5 kilograms of yeast for each kilogram originally

0 20 innoculated into the wort. When bottom fermenting yeasts,

such as Saccharomyces carlsbergensis (Saccharomyces uvarum),

are employed ii the wort, the yeast crop settles on the 00

0a eg bottom of the fermentation vessel together with a variety of

precipitated materials accummulated throughput the residence 25 time of the malt beverage in the fermentation vessel to form a dense composition hereinafter referred to as "yeast crop *0

and inclusions", or simply "yeast crop". The yeast crop 0 S**0 comprises, for example, yeast cells in all stages of viability,

the s. called "cold break" consisting of proteins, protein-

polyphenol complexes, tannins, carbohydrates, hop fractions and various inclusion solids originating in the basic brewing materials, all of which are dispersed in a residual entrapped malt beverage liquid. This complex yeast crop accummulates on the bottom of the fermentation vessel becoming an increasingly thick, heavy, pasty heterogeneous mass as the fermentation process progresses, while the supernatant malt beverage becomes relatively clear with relatively low yeast densities

C when fully attenuated. However, those beverages designed

for secondary fermentation may contain by design relatively

heavy suspended yeast densities in excess of 2,000,000 yeast

cells per milliliter.

For example, in order to recover a yeast crop from a

malt beverage bottom fermentation process for use in the present invention, the supernatant malt beverage is decanted 0. 0* :15 from the yeast crop and a sufficient quantity of the yeast

crop is isolated for subsequent inoculation of process wort

or for continuing the culture propagator. In the case of a

top fermenting yeast, such as an ale yeast, the yeast crop

is skimmed from the top of the supernatant malt beverage i

20 a conventional manner. The remainder of the yeast crop is

then preferably separated from the entrained residual malt

beverage by physical separation means such as centrifugation, *see

filtration or the like, with the recovered malt beverage being returned to the beverage production process. The

recovered yeast crop, now having the physical form of a

dense yeast paste, is further treated as follows to obtain

yeast 'for roasting.

Due to the potential inclusion of hop residues and

other extraneous material in the recovered yeast crop,, the

yeast crop is preferably subjected to a washing treatment by

-9- j...iiir suspending or mixing the yeast into an aqueous solution of a suitable yeast washing agent to form a yeast slurry. Suitable yeast washing agents include the :hydroxides, carbonates and bicarbonates of the alkali metals and the alkaline earth metals, including, without limitation, those compounds yielding in

Ssolution a cation selected from the group consisting of sodium,

CV calcium, potassium and mixtures thereof and an anion selected

Sfrom the group consisting of hydroxide, carbonate and bicarbon-

ate and mixtures thereof. The limited solubility of CaO in water, i.e. about a 185 -g CaO/100 g H 2 0 at 00 C, provides a

convenient means of controlling the nature and concentration

of the aqueous solution of the yeast washing agent. Therefore, a presently particularly preferred solution for this purpose is a saturated slaked lime or lime water solution having a calcium hydroxide concentration of approximately 1500 ppm. The yeast slurry formed by suspending or mixing about one part of the

recovered yeast crop paste with about one part of the aqueous

solution of yeast washing agent and then adding sufficient

additional aqueous solution to adjust the pH of the slurry as desired. The pH of the slurry may be greater than about

more preferably about 6.0 to about 8.0, and most preferably

about 6.5 to about 6.7. Suspending or mixing the yeast crop in a slightly acidic, neutral or slightly alkaline solution

facillitates removal of a significant portion of soluble and 2 insoluble materials associated with the yeast crop upon

subsequent separation of the yeast crop from the solution.

Suspending or mixing the yeast crop in a relatively higher pH

alkaline solution, may additionally result in debittering of the

yeast crop.

3 he yeast slurry is additionally preferably screened such as

by passing the slurry through a fine mesh screen,

10 i i t having a mesh size sufficient to allow passage of yeast c-ells therethrough, of, about 100 mesh Tyler, to remove gross precipitates and various inclusion products of the brewing process. Alternatively, the yeast crop may be subjected to. screening prior to initial centrifugation and separation of entrained malt beverage in the yeast crop, or

Sat other stages of the process.

The yeast is separated from the yeast slurry by use of

Sphysical separation means such as centrifugation, filtration

qWor the like, to concentrate the yeast crop and remove therefrom

a substantial portion of the yeast washing agent. The yeast

may then be dried and roasted as heretofore described to

form the roasted yeast product.

When yeast has been dispersed in an aqueous solution of

a yeast washing agent- as previously described, it may

additionally be desirable to remove all or a substantial

portion of any yeast washing agent remaining associated with

the yeast. Such removal may be accomplished by eluting the

esyeast in water or other suitable solvent, and may be performed

any point in the process subsequent to yeast washing.

:Optionally, the "live" yeast recovered from a commercial brewing process may be deactivated prior to drying the

yeast. Yeast deactivation may be accomplished, for example,

*:by heating the yeast to a temperature of about 551C to about 100WC for a minimum time of about one minute.

It is contemplated that brewers yeast recovered from a

fermentati on vessel may be separated from entrained malt

beverage, and then directly dryed and roasted without washing,.

screening and eluting, as previously described. It is further contemplated that the roasted yeast product of the invention may be comminlited, either prior to roasting, subsequent to roasting or both, to obtain a roasted yeast product having a desired average particle size for a particular end use. Preferably, the roasted yeast product is comminuted to an average particle size of cocoa powder, such as, for example, about 99% through 200 mesh Tyler to about 99% through 325 mesh Tyler.

The roasted yeast product as previously described is in

the form of a powder and has the characteristic texture,

color, aroma and flavor of cocoa powder, can be comminuted

to the particle size of ground cocoq powder, and may be

directly substituted for any part of, or to the total exclusion raa *000

*0 S of, cocoa powder in foodstuffs utilizing cocoa'and/or chocolate, 0 0 such as beverages, baked goods, dairy products, candies,

confections, coatings, syrups and the like. In addition, the roasted yeast product does not contain the theobromine S. or caffein of cocoa powder and may be utilized by those who

are unable, or prefer not, to ingest these alkaloids.

0O The following illustrative examples show some of the

conditions under which the roasted yeast product of the 0a

employed and some of the variety of edible foodstuffs in

which the product may be substituted for cocoa powder.

These examples are presented for purposes of illustration

only and are not intended to limit in any manner the yeasts,

process conditions or potential uses of the method and

product of the invention.

Example I

A brewers' bottom fermenting yeast, Saccharomyces

carlsbergenis, var. Frohberg (Saccharomyces uvarum), is collected routinely from a commercial beer fermentation

YY-- process following a normal, vigorous, single closed vessel primary beer fermentation.

The yeast is centrifuged to separate entrained beer

frout the yeast and suspended solids. The yeast is slurried

into water to form a suspension of approximately 30% solids

and is then spray dried in a commercial counter-current hot

4 air drier to yield a finely powdered dry yeast material of

about 5% by weight moisture content. The percentage composition

by weight of the dried yeast is shown approximately in Table

I.

TABLE I 0

S 0000 Dried Yeast Composition 00 S

0 S Before Roasting After Roasting 0e 6

000 Protein 45% 44% 00 F SO 0O 15 Fat 2% 1% S S

0 *000 S Carbohydrate 40% 43%

Fiber 1% 4%

Ash 7% 7% 5O 0 S 0* Moisture 1% 0O S 600

S 20 Note that the yeast is not washed, debittered or treated *0 0 0* 50 in any manner to alter the cells, their absorbed materials @05e00

0 or inclusion products. 0

0000 S S The dried yeast powder mixture is then spread loosely 0* S 0S S. onto a series of flat shallow pans; placed into a preattemperated,

static hot air oven at 2051C (4001F); and allowed to roast at this temperature uninterrupted for a period of twenLy

minutes. During roasting, the yeast powder is periodically

stirred to achieve uniform roasting. Prior to roasting, Lhe

dried yeast has a light beige color, is faintly aromatic,

and is'sharply and strongly bitter to taste. Following the

roasting process the product has a distinct pleasant aroma i; i' and has developed a rich deep brown color best described as a chocolate color. The roasted product is removed from the oven and air cooled, while being protected throughout the process from accidental contamination.

A beverage is prepared from the roasted product to

simulate "hot cocoa" or "hot chocolate", as follows. A

drink base is prepared according to the formula of Table II:

TABLE II DRINK BASE COMPOSITION

Sugar Granulated Fine 592 0*O Non-Fat Dry Milk 300 0 0 0000 Keltrol 0 0O0 0 0 Salt S. 0* Vanilla P.F.W. 8

Imitation Cream Flavor P.F.W. :0 0 Beet Powder Fine Ground *000 Total Batch Weight 940 gms 00 000 0 2 A 0.6 gm sample of the roasted yeast product is mixed with .000 9.4 gm of the drink base, and the combined product is stirred

0 S into 100 ml of boiling water. The resulting beverage has a 0

characteristic hot cocoa (hot cholocate) appearance, aroma, 200 -00: flavor and general appeal.

Example II 0 00 The dried brewers yeast described in Example I is

distributed onto a series of shallow pans and roasted in a

pre-attemperated, static, hot air oven at about 300°C

(572°F) for an uninterrupted period of 12 minutes. During

the roasting process the dried yeast develops pleasant

aromatic qualities and a rich dark brown or chocolate-like

color, all distinctly different from the starting material.

-14- Y i l

I'

This roasted yeast product is prepared as a beverage as

described in Example I, resulting in an acceptable and

enjoyable cocoa substitute beverage comparable to beverages

*prepared from cocoa powder.

x C Example III

^t The roasted, dried, non-debittered brewers yeast product prepared in Example I is used in the formulation of a

designed substitute chocolate for confection, shown in Table

III.

*NO0 TABLE III

Cocoa Butter 52.50 gm

Roasted, Dried, Non-De- 15.00 gm bittered Brewers Yeast

Powdered .Sugar 10.00 gm *00

0**.15 Imitation Vanilla 3.00 gm Cream Flavor

Veltol 0.02 gm

The roasted dried yeast product, the powdered sugar,

imitation vanilla cream flavor and the Veltol are-intimately

*2S mixed together and set aside while the cocoa butter is 00600 6 melted to a smooth, free flowing liquid in the pan of a hot

water double-boiler. Double-boiler heat and constant stirring

are applied 'continuously to the fluid cocoa butter as the

entire dry mixed ingredients of Tible I are slowly added and

homogeneously incorporated into the "melt".

The product thus produced has a light brown color and a

sweet pleasant aroma both resembling enrobing chocolate.

The combined fluid product is poured into molds and allowed

to "set" (harden) at room temperature to-soft but firm solid

1'

bars. The product bars have the characteristic texture,

appearance, aroma and flavor of chocolate enrobing bars and

have been found to be an enjoyable confection.

Example IV

Roasted, dried, non-debittered brewers yeast is prepared

'1 as in Example II and is substituted in the formulation of

C Example III, Table III, replacing the roasted yeast product

prepared according to Example I.

c A confection is prepared from this new formulation

following the procedures outlined in Example III.

The confection thus produced has the characteristic 0W texture, color, flavor, aroma and mouth-feel of an enrobed

bar. 0 0 *0 Example V 0•00

The roasted, dried, non-debittered brewers yeast

product prepared in Example I is used in formulation of a

cocoa substitute for baked goods, as shown in Table IV.

TABLE IV *00

Baked Good Ingredients

0 887.85 gm sugar 81 gm buttermilk powder 0 e0 325.8 gm butter 18 gm butter vanilla #218

144 gm egg 2-1/4 cup water

765.6 gm flour 3 gm baking soda

gm salt

160.5 gm roasted, dried non-debittered yeast

The sugar, butter and egg are creamed together and the

buttermilk powder, butter vanilla #218 and water are added

-16-

ii-iyUII^ i.i YIYILIIII I_ ~li.iil._i ii iii

I

to form a mixture. The flour, yeast product, baking soda, and salt are thoroughly intermixed and then added to the above mixture to form a dough-like composition that is dropped by the rounded teaspoon on a lightly greased pan. The pan and

contents are then placed in a preheated oven at 400 degrees F. r for approximately eight minutes. The baked goods, which CO resemble ordinary chocolate cookies, are then removed from the Soven and allowed to cool. The resulting cookies have the characteristic flavor, texture, aroma and color of uhocolate cookies.

Example VI

The roasted, dried, non-debittered brewers yeast as prepared in Example II is substituted in the formula of Example V, Table IV. A baked good is prepared and tested following the procedures outlines in Example V. The baked good so produced are equivalent to the baked good of Example V. Example VII

A brewers bottom fermenting, non-debittered dried yeast is obtained from a source unrelated the source of yeast employed in Examples I-VI. This yeast is known to be of different culture and variation, and further known to be from a yeast crop of commercial beer fermentation employing entirely different wort media, brewing process and fermentation practices from that applied to the history of yeasts in Examples I-VI. This dinstinctly different non-debittered, dried brewers yeast is roasted according to the procedures outlined in Example I. The resultant product is, for all pertinent

:0 properties, identical to the product of Example I.

17

(L

A beverage prepared according to Example I witthe substitution of the present yeast product has a pleaeant, sweet cocoa aroma and flavor and has been found to be an acceptable cocoa flavored beverage. Example VIII 'g The brewers non-debittered dried yeast described and used 1 in Example VII is toasted according to the procedures contained in Example II and the resultant product is used to prepare a C beverage as described in Examples I,II and VII. The resulting beverage is similar to a cocoa or "hot chocolate" beverage and has been found to be completely satisfying and pleasant. Example IX Following the procedure of Example I, a roasted, dried non-debittered brewers ale yeast, Saccharomayes cerevisiae, is prepared from which a palatable, distinct cocoa beverage is prepared following description of said example. Example X Following the procedures of Example II an acceptable cocoa beverage is prepared from the resultant toasted, dried, non- debittered yeast where the yeast source was a brewers ale yeast, Saccharomyces cerevisiae. Example XI A bakers yeast, Saccharomyces cerevisiae, whose history is believed to be unrelated to exposure to brewing processes and wort, is experimentally propogated in a wort and collected following a normal closed vessel primary fermentation. The yeast slurry was centrifuged, spray dried, and roasted

18

IXL

Ai 17~ C-

according to Example I. Following the roasting process, the

product has the color, flavor, aroma and mouth-feel of

natural cocoa.

The product is used to prepare a beverage as described

in Example I. The resulting beverage has notes of cocoa

flavor in the beverage, although the quality of the beverage

is deemed inferior in chocolate flavor likeness to the

S beverage prepared in Example I.

Example XII edJ

Bakers yeast propagated as described in Example XI is

prepared and roasted according to the procedures of Example 0:00

060:

00 00 II. The product is used to prepare a beverage as described 0 *000 0

0 in Example I. The beverage has cocoa flavor notes, although

00 the flavor is not equivalent to that -of the beverage prepared *o in Example II. 0

Example XIII

A yeast crop comprising a brewers bottom fermenting yeast, Saccharomyces carlsbergensis, var. Frohberg (Sacchar- I PO*

C omyces uvarum) is collected routinely from a commercial beer 0e I*

4( 2 fermentation process following a normal, vigorous, single 0 closed vessel primary beer fermentation. The mixture is *0O

centrifuged to separate entrained beer from the yeast.

Immediately following centrifugal separation, the yeast

crop is dispersed in a sufficient quantity of a saturated

lime water solution to form a yeast slurry having a pH of

6.6. The yeast slurry is passed through a vibrating 100-

mesh screen to remove debris and is then centrifuged to form

a relatively thick yeast paste having a solids content of

about 15% by weight. The yeast is then deactivated by

1i -19-

U I

heating the yeazt in a wiped-film heat exchanger at a- temperature of 750C for one minute, The deactivated yeast is then dried to a m~oisture content of about 1% by weight by spraying the yeast at the rate of 2 kg/hi. into a spray dryer having a countercurrent air flow at an inlet temperatur, of about 2500C and an outlet temperature of about 100 0 C. The dried yeast is spread uniformly to a depth of 1/4 inch onto a continuous belt and is then par.sed at a speed of feet per minute through a band oven having a length of

15 feet, an ambient entrance temperature at the belt of about 23WC and exit temperature at the belt of 2381C. The yeast ib then allowed to cool to ambient temperature. Residual CaO and other soluble materials are then leached from the roasted yeast by suspending about one part by sit weight of roasted yeast in about 8 parts, by weight, of 0: moderately hard potable water, mixing the suspension for .0 minutes, centrifuging the suspension to recover the roasted

yeast and then dryiing the yeast to a moisture content of

0* by weight. L The roasted yeast product is substituted for the roasted

*yeast Examples in 1, 111 and V. The foodstuffs so formulated

have the characteristic texture, color, flavor, aroma and mouth-feel of corresponding foodstuffs formulated from Qocoa

ooo powder.

0213 While the product and method of the invention have been-

described in association with various presently preferred

embodiments, it is contemplated that various modifications

will be -pparent to those persons skilled in the art. Such modifications are intended to be within the scope of the appended claims except insofar as precluded by the prior

art.

Claims (16)

4 i The claims defining the invention are as follows:

1. A method of producing an edible yeast product, which comprises roasting food yeast.

2. A method according to claim 1, wherein the food yeast is roasted at a temperature of about 100*C. to about 3000C. for about 1 to about 50 minutes.

3. A method according to claim 1 or 2, wherein the yeast is dried to a moisture content of less than about preferably less than by weight prior to roasting the yeast. Cv3 t.

4. A method according to claim 1, 2 or 3, wherein %4 the yeast is roasted at a temperature of about 150C. to Sabout 275*C. for about 2 to about 25 minutes.

A method according to claim 1, 2, 3 or 4, com- prising the steps of washing the yeast prior to roasting the yeast, preferably by mixing the food yeast into an S. 'aqueous solution containing a yeast washing agent and having a pH greater than about 6.0 tc form an aqueous yeast slurry; separatj.ig the yeast from the yeast slurry; eluting the yeast to remove a substantial portion of any residual washing agent; drying the yeast to a moisture conteat of less than about 5% by weight; and finally roasting the yeast.

6. A method according to claim 5, wherein the slurry is screened to remove therefrom suspended solids having a particle size greater than about 50 to 150 mesh Tyler.

7. The method according to claim 5, wherein the yeast washing agent is a soluble compound having a cation in solution consisting of Na+, Ca++ or mixtures thereof, and having an anion in solution consisting of OH-, COM HCO or mixtures thereof.

8. A method according to any one of the preceding claims, wherein the roasted yeast is wholly or partly substituted for cocoa and/or chocolate in a foodstuff.

9. An edible yeast product wherein it is produced by roasting food yeast.

*An edible yeast product according to claim 9, wherein the food yeast is roasted at a temperature of about 1009C. to about 3.00*C. for about 1 to about 50 minutes.

11. The product according to claim 10, wherein the yeast has a moisture content greater than about 5% by weight and the yeast is dried to a moisture content of less than about preferably by weight prior to roasting the yeast.

12. The product according to claim 10 or 11, wherein'the yeast is washed prior to roasting the yeast, preferably by mixing the yeast into an aqueous solution comprising a yeast washing agent and having a pH greater C4 than about S

13. The use of a roasted yeast product as a cocoa extender, substitute or replacer in foodstuffs.

14. The use of a roasted yeast product according to claim 9, 10, 11 or 12, as a cocoa extender, substitute or •0 0. replacer in foodstuffs. S*

15. A method of producing an edible yeast product substantially as herein described and as set forth in the foregoing Examples. '2

16. An'edible yeast product when produced by the process of any one of claims 1 to 8 or

Dated this 19th day of December, 1978 *0* COORS FOOD PRODUCTS COMPANY SBy their Patent Attorneys S* GRIFFITH, HASSEL FRAZER.

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