DE112099C - - Google Patents
Info
- Publication number
- DE112099C DE112099C DENDAT112099D DE112099DA DE112099C DE 112099 C DE112099 C DE 112099C DE NDAT112099 D DENDAT112099 D DE NDAT112099D DE 112099D A DE112099D A DE 112099DA DE 112099 C DE112099 C DE 112099C
- Authority
- DE
- Germany
- Prior art keywords
- yeast
- heating
- temperature
- evaporated
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229940041514 Candida albicans extract Drugs 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000036740 Metabolism Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K [O-]P([O-])([O-])=O Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 230000002378 acidificating Effects 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035786 metabolism Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229940072033 potash Drugs 0.000 description 1
- 235000015320 potassium carbonate Nutrition 0.000 description 1
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives thereof
- A23L33/145—Extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
<?j> L<? j> L.
SPe&nfcHiii.SPe & nfcHiii.
»βΒίοϋ-ν*»^,..»ΒΒίοϋ-ν *» ^, ..
KAISERLICHESIMPERIAL
Den Gegenstand der vorliegenden Erfindung bildet ein Verfahren, der Hefe einen ganz bestimmten , charakteristischen Fleischextraktgeschmack zu geben bezw. einen Hefenextrakt mit diesem Geschmack bei bestimmten Temperaturen zu.gewinnen. . .The subject matter of the present invention creates a process that gives yeast a very specific, characteristic meat extract taste to give resp. a yeast extract with this taste at certain temperatures to win. . .
Um dies zu erreichen, wird, die gereinigte, gewaschene Hefe — nachdem man sie event, nach Möglichkeit, was sich z. B. leicht durch eine Filterpresse erreichen läfst, von mechanisch beigemengtem Wasser befreit hat — erhitzt, und zwar so, dafs man über einer Temperatur von 580 C. bleibt, wodurch zunächst der gröfsere' Theil der in der Hefenzelle vorhandenen Eiweifskörper coagulirt wird. Dies geschieht mit Absicht, um einen Extrakt zu erzielen, der frei von jenen coagulirten Eiweifskörpern ist.In order to achieve this, the purified, washed yeast - after one event, if possible, what z. B. läfst easily reach through a filter press, freed of mechanically beigemengtem water - heated in such a way to DAF remains above a temperature of 58 0 C., whereby the first gröfsere 'part of the present in the yeast cell Eiweifskörper is coagulated. This is done on purpose, in order to obtain an extract free from those coagulated albuminous bodies.
Es ist weiter von Vortheil, jene Masse von Eiweifskörpern gewissermafsen von den ferneren chemischen Vorgängen durch das -Erhitzen über. 580 C. auszuschliefsen, weil dann der charakteristische Geschmack später deutlich und intensiv hervortritt. Ganz abgesehen hiervon ist es aber auch, um den Geschmack hervorzurufen, von Bedeutung, höhere Temperaturen als 58° anzuwenden, und zwar ist die Dauer der Einwirkung von Wichtigkeit. Für ein Hektoliter Hefe genügt meistens eine Einwirkungszeit von 3 Stunden. Ein weiteres Moment, welches zu obigem Zwecke viel beizutragen scheint, ist das in der Hefe in auffällig grofser Menge vorhandene saure .phos phorsaure Kali. Dieses bedarf naturgemäfs zur Einwirkung auf den Zellinhalt, besonders auf die durch den Stoffwechsel der Hefe entstandenen organischen Verbindungen einer gewissen Höhe der Temperatur und Länge der Einwirkungszeit. Bei dem Verfahren ist auch dafür Sorge zu tragen, dafs nach Möglichkeit der in der Hefenzelle bezw. in dem Gemisch vorhandene Wassergehalt — das Gemisch soll etwa 80 pCt. Wasser enthalten ·— bis zur Beendigung des Erhitzens nicht abnimmt. Zu diesem Zwecke kann man das anzuwendende Gefäfs mit einer Haube versehen, so dafs das verdampfende Wasser condensirt und dem Gemisch stets wieder zugeführt wird. An in dem Erhitzungsgefäfse anzubringenden Marken kann man eine Verdampfung des Wassers stets controliren und dann gegebenenfalls die verdampfte Menge durch Zusatz von Wasser ergänzen. Uebrigens lassen sich, da ja das ""Tlefenäüsgangsmaterial verschiedener Natur ist, die jeweiligen Temperaturen nicht genau angeben. Die einzelnen Verfahren haben jedoch das Gemeinsame, dafs man über die Temperatur von 580C hinausgeht, die bestimmte Temperatur, welche der jedesmalige Versuch ergiebt, längere Zeit einwirken läfst, dabei aber die Grenze von 850C. nicht überschreitet, so dafs die über 85° C. noch nicht coagulirten Eiweifskörper in Lösung bleiben. Nachdem das Erhitzen eine bestimmte Zeit stattgefunden hat, stellt sich ohne Weiteres der verlangte charakteristische Geschmack ein, der mit derIt is also advantageous to remove this mass of albuminous bodies from further chemical processes by heating. 58 0 C. to be excluded because the characteristic taste then emerges clearly and intensely later. Quite apart from this, however, in order to evoke the taste, it is also important to use temperatures higher than 58 °, and the duration of the action is of importance. For one hectolitre of yeast, an exposure time of 3 hours is usually sufficient. A further factor which seems to contribute much to the above purpose is the acidic phosphate of potash which is present in the yeast in remarkably large quantities. Naturally, in order to act on the cell content, especially on the organic compounds formed by the metabolism of the yeast, a certain level of temperature and length of the exposure time are required. In the process, care must also be taken that if possible, the bezw in the yeast cell. water content present in the mixture - the mixture should be about 80 pCt. Contain water - does not decrease until the end of heating. For this purpose the vessel to be used can be provided with a hood so that the evaporating water condenses and is always returned to the mixture. Evaporation of the water can always be monitored by means of marks to be applied in the heating vessel, and then, if necessary, the amount evaporated can be supplemented by adding water. Incidentally, since the "" base material is of different nature, the respective temperatures cannot be specified precisely. However, the individual methods have this in common, that it goes beyond the temperature of 58 0 C, the specific temperature that it follows each repeated attempt a longer time to act läfst, yet does not exceed the limit of 85 0 C.; so that the above 85 ° C. albuminous bodies not yet coagulated remain in solution. After the heating has taken place for a certain time, the required characteristic taste is easily achieved, which corresponds to the
Claims (1)
Publications (1)
Publication Number | Publication Date |
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DE112099C true DE112099C (en) |
Family
ID=381783
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT112099D Active DE112099C (en) |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE112099C (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2497635A1 (en) * | 1981-01-14 | 1982-07-16 | Bioprox Produits Biochimiques | PROCESS FOR THE PREPARATION OF A FOOD FLAVOR WITH VEGETABLE TASTE AND A FOOD FLAVOR THUS OBTAINED |
FR2695404A1 (en) * | 1992-09-09 | 1994-03-11 | Cohas Pascal | Prepn. of yeast lysate rich in protein, useful for animal feed additives - by heating to rupture cells followed by UV radiation |
-
0
- DE DENDAT112099D patent/DE112099C/de active Active
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2497635A1 (en) * | 1981-01-14 | 1982-07-16 | Bioprox Produits Biochimiques | PROCESS FOR THE PREPARATION OF A FOOD FLAVOR WITH VEGETABLE TASTE AND A FOOD FLAVOR THUS OBTAINED |
WO1982002323A1 (en) * | 1981-01-14 | 1982-07-22 | Ritzenthaler Gilbert | Preparation of a meat flavouring |
FR2695404A1 (en) * | 1992-09-09 | 1994-03-11 | Cohas Pascal | Prepn. of yeast lysate rich in protein, useful for animal feed additives - by heating to rupture cells followed by UV radiation |
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