EP0871374A1 - Procede de production d'extrait de levure s'utilisant dans des produits alimentaires, les aromatisants indesirables presents dans ledit extrait ayant ete elimines - Google Patents

Procede de production d'extrait de levure s'utilisant dans des produits alimentaires, les aromatisants indesirables presents dans ledit extrait ayant ete elimines

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Publication number
EP0871374A1
EP0871374A1 EP96919846A EP96919846A EP0871374A1 EP 0871374 A1 EP0871374 A1 EP 0871374A1 EP 96919846 A EP96919846 A EP 96919846A EP 96919846 A EP96919846 A EP 96919846A EP 0871374 A1 EP0871374 A1 EP 0871374A1
Authority
EP
European Patent Office
Prior art keywords
adsorbent
yeast extract
yeast
flavouring
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.)
Withdrawn
Application number
EP96919846A
Other languages
German (de)
English (en)
Inventor
Göran Hyöky
Marja-Leena Sarkki
Matti Tylli
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Danisco Finland Oy
Original Assignee
Cultor Oyj
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Cultor Oyj filed Critical Cultor Oyj
Publication of EP0871374A1 publication Critical patent/EP0871374A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/005—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor after treatment of microbial biomass not covered by C12N1/02 - C12N1/08
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/18—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/20—Proteins from microorganisms or unicellular algae
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/347—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of proteins from microorganisms or unicellular algae
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers

Definitions

  • the invention relates to a method of producing and treating a yeast extract to remove unpleasant odour and flavouring components from the yeast extract while maintaining the desirable flavouring agents in the yeast extract.
  • the method of the invention improves the quality of the final yeast extract product such that it can be used e.g. as a flavouring enhancer or a flavouring in food industry.
  • the invention also relates to a yeast extract produced by the method and to use of the yeast extract as a flavouring enhancer or flavouring or a component of the same in food industry.
  • the method of the invention is based on the use of polymeric adsorbents.
  • the method is particularly well-suited for brewer's yeast extracts, and it can also be applied to yeast extracts of other origin, such as baker's yeast extracts.
  • a yeast extract produced from brewer's yeast also comprises unpleasant flavouring components that impart a bitter and yeasty flavour. These unpleasant flavouring components are primarily derived from a hop extract used in brewing, the extract containing bitter substances that adsorb to the surface of the yeast.
  • the bitter substances the most significant of which is isohumulone (structurally an ⁇ -resin acid) , restrict the use of a brewer's yeast extract as a foodstuff, so they must be removed to produce a passable final product.
  • the use of a baker's yeast extract is in some cases hindered by its too distinctive yeasty flavour and odour and by its bitterness.
  • the polymeric adsorbent treatment according to the invention reduces the yeasty odour and flavour and the bitterness.
  • bitter substances are conventionally removed by treating the brewer's yeast with alkali, whereby the isohumulones are dissolved and can be washed off.
  • Alkali wash of yeast is described e.g. in Process Biochemistry (1966) no. 9, p. 316, and it is also mentioned in U.S. Patent 4,097,614 (West, S.M., Kraft Foods Ltd.) .
  • alkali wash however, some of the valuable proteins of yeast are lost in the soluble phase.
  • Bitter substances can also be removed from the yeast cell tissue by supercritical extraction. The use of supercritical extraction is described in EP Bl 0,041,723 (Eisenbach, W.
  • Brewer's yeast is thereby treated with C0 2 , ethane, ethylene and/or propane under hypercritical conditions of pressure and temperature, and the gas loaded with bitter substances is passed through an adsorbent (activated carbon) to purify the gas.
  • adsorbent activated carbon
  • U.S. Patent 2,149,306 (Millar, J.H. , Arthur Guinness Son and Company) teaches the use of autolysis for producing a soluble food extract from brewer's yeast. After the autolysis, the yeast extract is purified by treating it with activated carbon. Activated carbon is known to effectively remove bitter substances from a yeast extract, but it has the clear disadvantage that it also adsorbs some of the desirable nucleotides and proteins and that it is difficult to filter. It should also be noted that powdery activated carbon can be used, in principle, only once, whereas granulated activated carbon can be regenerated, although the regeneration must be performed outside the process.
  • brewer's yeast should be treated with porous material produced e.g. from an activated carbon-PVA-iron-oxide mixture (U.S. Patent 4,097,614, West, S.M., Kraft Foods Ltd.) .
  • the adsorbent used can be regenerated e.g. with lye.
  • U.S. Patent 3,443,969 (Nakajima, N. et al . ,
  • a yeast extract can be produced by hydrolysing yeast cell tissue with acid or enzymes.
  • the enzymes may be derived from the yeast cell tissue itself or they may be specific enzymes, proteases, ribonucleases and deaminases that have been added. Enzymatic production of yeast extracts is described e.g. in U.S. patents 3,914,450 (Robbins, E.A. et al . , Anheuser-Busch Inc.) , 3,443,969 (Nakajima, N. , Takeda Chemical Industries Ltd.) and 5,288,509 (Potman, R.P., Lever Brothers Company) , in EP Al 299,078 (Harada, S. et al .
  • 'yeast extract' is a solution obtained by degrading a yeast cell tissue with enzymes present in the yeast itself (autolysis) , with added enzymes or acid under specific conditions, and by separating the components extracted from the degraded yeast cell mass to water.
  • a brewer's yeast extract is a product obtained in the above manner using as a starting material a residual yeast obtained in a beer fermentation process and separated therefrom.
  • a baker's yeast extract is a product produced in the above manner using, baker's yeast, e.g. Saccharomyces cerevisiae, as yeast.
  • the invention relates to a method of producing a yeast extract suitable for use in foodstuffs, the method comprising the following steps :
  • the hydrolytic degradation (a) can be performed enzymatically either by the action of the enzymes of the yeast itself (autolysis) , or with specifically added enzymes, or by acid hydrolysis.
  • the method can also comprise an alkali wash prior to the hydrolytic treatment (a) .
  • the product purified with an adsorbent is also usually dried, using e.g. spray drying.
  • the hydrolytic degradation (a) is advantageously performed enzymatically.
  • prior art can be applied (see e.g. above- mentioned U.S. Patents 3,914,450, 3,443,969 and 5,288,509, EP Al 299,078, and Japanese Patent Application JP 57-219695) .
  • the degradation usually comprises one or more enzyme treatments. It is possible to conduct e.g. only a protease treatment or e.g. a three-step enzyme treatment comprising a protease treatment, ribonuclease treatment and deaminase treatment (see e.g. EP Al 299,078) .
  • the protease treatment breaks the cell walls of yeast, whereby RNA and amino acids are released.
  • the ribonuclease treatment splits the RNA of yeast cells into different nucleotides, and the deaminase treatment converts adenosine mononucleotide (AMP, adenosine monophosphate) into inosine mononucleotide (IMP, inosine mono ⁇ phosphate) , which is a desirable nucleotide component with respect to flavour.
  • AMP adenosine mononucleotide
  • IMP inosine mono ⁇ phosphate
  • GMP guanosine mononucleotide
  • a specific example for an enzyme treatment is a treatment with protease, 5' -phosphodiesterase and 5'- adenylic acid deaminase (Japanese patent application JP 57-219695) .
  • step (b) of the method according to the invention i.e. recovery of soluble substances obtained from the hydrolytic treatment, it is also possible to apply the technique known per se.
  • a soluble fraction that comprises the desirable components but also comprises non-desirable bitter substances can be separated from an insoluble fraction e.g. by separation.
  • alkali treatment of the method according to the invention
  • An alkali wash can be performed e.g. with a NaOH solution. It removes some of the bitter substances but also some of the desirable proteins. If an alkali wash is used in combination with an adsorbent treatment according to the invention, a product containing but few bitter substances is obtained. When the alkali wash is left out, i.e. replaced with an adsorbent treatment, a corresponding product is obtained but the adsorbent capacity is naturally lower, since the amount of removable bitter substances per dry solids is greater.
  • Step (c) of the method according to the invention i.e. purification of the resultant yeast extract, is performed with polymeric adsorbents.
  • the invention also relates to a method of treating a yeast extract useable in foodstuffs by contacting it with a polymeric adsorbent.
  • the invention relates to a method of removing bitter substances, yeastiness and other undesirable flavouring agents from a yeast extract by contacting the yeast extract with a polymeric adsorbent that binds bitter substances and other undesirable flavouring agents but does not bind peptides, amino acids or nucleotides to a significant extent .
  • polymeric adsorbents any polymer based adsorbents that bind undesirable bitter substances to a significant extent but do not bind essential quantities of desirable peptides, amino acids and nucleotides that provide the taste profile.
  • important parameters are its pore size and specific surface. Essential characteristics are also its water retention capacity, porosity and controlled pore size distribution.
  • non-ionic macroporous polymeric adsorbents or slightly basic macroporous polymeric adsorbents.
  • the purpose of the ionic groups, if present, is to improve the hydrophilic properties of the adsorbent.
  • the pore size of the polymeric adsorbents is in the range of 25 to 1000 A (2.5 to 100 nm) and preferably 200 to 500 A (20 to 50 nm) and the specific surface thereof is in the range of 150 to 1500 m 2 /g.
  • the polymeric adsorbent is preferably an adsorbent having a polystyrene skeleton and optionally comprising weakly basic groups, e.g. a styrene/divinyl- benzene copolymer based adsorbent.
  • adsorbent is Amberlite XAD-16 (by Rohm & Haas) .
  • Amberlite XAD-7 by Rohm & Haas
  • Amberlite XAD-7 by Rohm & Haas
  • Amberlite XAD 765 (by Rohm & Haas) .
  • Amberlite XAD-16 is a non-ionic macroporous crosslinked polystyrene that is commercially available as 0.3 to 1.2 mm beads, has a water retention capacity of 64 to 68%, pore size of 200 to 250 A (20 to 25 nm) , specific surface of at least 750 m 2 /g and porosity of 0.58 to 0.63 ml pores/ml of beads.
  • the adsorbent treatment is usually carried out in conventional columns. It can be carried out at a temperature of 5 to 100°C, preferably at 10 to 25°C.
  • the pH may vary from 1 to 14, preferably it is from 4 to 6.
  • the dry solids content of the yeast extract used may be 0.1 to 70%, preferably 2 to 6%.
  • the flow rate at which the yeast extract is passed through the adsorbent column may vary from 0.1 to 70 resin volume/h (RV/h) , preferably it is from 5 to 40 RV/h, most preferably from 10 to 20 RV/h.
  • the adsorbent column may be regenerated with NaOH and subsequently neutralized with HCl, but a good result is also obtained by using only NaOH regeneration.
  • the following advantages are achieved with the polymer adsorbent treatment according to the invention: losses of desirable flavouring agents are negligible, it is easy to use in continuous processes and can be regenerated in position as part of the process, bitter substances are removed effectively, and the meat taste of the yeast product is intensified. If the alkali wash is left out altogether and the debittering is conducted entirely by the adsorbent treatment, the yield of flavouring components of the yeast extract is higher, since dissolving of proteins caused by the alkali wash is hereby avoided.
  • the invention also relates to a yeast extract product produced by the above methods.
  • the yeast extract product may be a brewer's yeast extract or a baker's yeast extract.
  • a yeast extract produced in accordance with the invention can be used as a flavouring enhancer or a flavouring in different foodstuff applications, optionally in combination with other flavouring enhancers and flavourings. It can be used as such or mixed e.g. with salt, dextrose or maltodextrine to provide a flavouring enhancer for finished and semifinished food products, processed meat, spice mixtures and snacks.
  • the yeast extract according to the invention can also be used as a flavouring together with e.g. baking aromas in corresponding food products. It can also be used as an intermediate when different flavourings and baking aromas are prepared, the yeast extract usually undergoing Maillard reactions during the preparation.
  • the invention thus also relates to the use of a yeast extract as a flavouring enhancer or flavouring or a component of the same in foodstuffs, such as finished and semifinished food products, processed meat, spice mixtures and snacks.
  • a yeast extract as a flavouring enhancer or flavouring or a component of the same in foodstuffs, such as finished and semifinished food products, processed meat, spice mixtures and snacks.
  • Example 1A The starting yeast extract (brewer's yeast extract) can be produced as follows:
  • a brewer's yeast suspension (20% d.s., pH 6.3) obtained as a side fraction of brewer's yeast is heated (300 g based on dry solids) to a temperature of 80 to 100°C about 30 minutes and subsequently cooled to 50°C.
  • Example IB (Daiwa Kasei K.K.) is added to the yeast suspension, and the enzyme is allowed to effect for 10 hours, while the suspension is stirred. After the reaction, the temperature of the suspension is raised to 80°C for 30 minutes, after which the suspension is cooled to 65°C. After this, 0.2 g of enzyme Ribonuclease P (Amano Pharmaceutical Ltd.) is added to the suspension, and the suspension is stirred slowly for three hours. The suspension is cooled to 45°C, and 0.2 g of enzyme Deamizyme (Amano Pharmaceuticals Ltd.) is added to it, after which stirring is continued at this temperature for two hours . The insoluble material is removed from the suspension e.g. by centrifugation to produce a brewer's yeast extract for an adsorbent treatment.
  • Example IB Example IB
  • the produced brewer's yeast extract that contained 2.7% of dry solids was treated with different adsorbents and ion exchange resins by passing 3000 ml of the yeast extract solution (pH 5.7, temperature 20 to 25°C) at a flow rate of 600 ml/h through a column (500 ml, diameter 2.5 cm) packed with 200 ml of test materials mentioned in table 1, i.e. regenerated adsorbent (Optipore, Amberlite XAD-16) , ion exchange resin (Amberlite IRA 68, Amberlite IRA 958) or granulated activated carbon (Chemviron SA) .
  • GMP guanosine monophosphate
  • IMP inosine monophosphate
  • Optipore weakly basic adsorbent with polystyrene skeleton
  • Amberlite XAD-16 non-ionic adsorbent with polystyrene skeleton
  • Amberlite IRA 68 weakly basic anion exchanger with polyacrylic skeleton containing tertiary amino groups
  • Amberlite IRA 958 strongly basic anion exchanger having a polyacrylic skeleton and containing quaternary ammonium groups
  • Table 2 shows the results of a test in which the treatment was performed otherwise in the same way as above but the pH of the yeast extract solution supplied to the column was 4.5 and Optipore and XAD-16 were neutralized after NaOH regeneration with HCl.
  • the table shows that polymeric adsorbents removed bitterness more effectively than e.g. powdery activated carbon or ion exchange resins.
  • the reduction of bitterness intensified the meat taste evidently because the components concealing the taste were removed.
  • the losses of dry solids and nucleotides were clearly smaller when polymeric adsorbents were used.
  • the losses of those nucleotide components that are the most valuable with respect to flavour, i.e. GMP and IMP were negligible when adsorbent Amberlite XAD-16 was used.
  • Example 2 A brewer's yeast suspension (10% d.s.) obtained as a by-product in brewing was treated with alkali by adjusting its pH to 9 and was stirred for 30 minutes at 25°C. The suspension was subjected to centrifugation to produce an alkali washed brewer's yeast suspension (23% d.s.) , which was washed three times with water to remove the alkali. A brewer's yeast extract that contained 3.3% of dry solids was produced from the suspension and used in the tests that followed.
  • the extract was treated with adsorbents Amberlite XAD-16 and Amberlite XAD 765 by passing 23 1 of the yeast extract solution (pH 5.7, temperature 20 to 25°C) at a flow rate of 5 1/h through a column packed with 500 ml of a regenerated adsorbent.
  • the adsorbents were regenerated for removal of bitter substances by regenerating with 4% NaOH (2.5 RV) , washing with water (10 RV) , neutralizing with 5% HCl (0.5 RV) and washing with water (8 RV) .
  • Cycle length 1500 g d.s./l litre of resin.
  • Amberlite XAD 765 a slightly basic adsorbent with phenolformaldehyde skeleton containing few tertiary amino groups
  • An alkali washed brewer's yeast extract was produced in the same way as in example 2.
  • the extract contained 3.5% of dry solids.
  • Removal of bitter substances and other undesirable components was carried out by passing 88 1 of the yeast extract solution (pH 5.7, temperature 20 to 25°C) at a flow rate of 10 1/h through a column packed with 700 ml of adsorbent Amberlite XAD-16.
  • the adsorbent had been regenerated with 4% NaOH (1.7 1) , washed with water (6 1) , neutralized with 5% HCl (0.35 1) , and washed with water (7 1) .
  • 10 1 fractions were collected and subjected to an organoleptic test to evaluate their bitterness.
  • a baker's yeast extract was produced from a commercially available baker's yeast suspension (23% d.s.) by the use of enzymes in the same way as in example 1A.
  • the extract contained 5.8% of dry solids. Removal of bitter substances and other undesirable components was carried out by passing 50 1 of the yeast extract solution at a flow rate of 10 1/h (pH 5.7, temperature 12°C) through a column packed with 700 ml of adsorbent Amberlite XAD-16.
  • the adsorbent had been regenerated with 4% NaOH (1.7 1) , washed with water (5 1) , neutralized with 5% HCl (0.35 1) and washed with water (7 1) .
  • the 50 1 fraction of a baker's yeast extract passed through the column was analyzed for the dry solids content, amino acids, nucleotides and bitterness. Organoleptic estimation of bitterness was conducted on a 2% solution with a pH of 5.5. The effect of the adsorbent treatment in the light of the results measured is presented in table 5. The number of components imparting an unpleasant flavour ('yeasty flavour') and odour for a baker's yeast extract was reduced and the meat taste was intensified when the extract was treated with adsorbent Amberlite XAD-16. Further, no significant losses of nucleotides or amino acids seemed to result from the treatment .
  • Table 6 presents a summary of the properties of the adsorbents of the invention and the ion exchange resins (comparison) used in the above examples for debittering a yeast extract .
  • Table 7 presents a summary of the test results of debittering a yeast extract .
  • a yeast extract produced in accordance with the above examples can be used for the preparation of flavouring enhancers and flavourings.
  • Flavouring enhancer compositions comprising 45 to 100%, preferably 70 to 90%, of a yeast extract according to the invention, 0 to 30%, preferably 10 to 20%, of NaCl, and 0 to 20% of other components, such as sugar, were produced.
  • Flavouring compositions comprising 1 to 80%, preferably 10 to 50%, of a yeast extract according to the invention, 5 to 60%, preferably 20 to 40%, of baking aromas, 0 to 20% of NaCl, and 0 to 40% of other components, such as sugar, maltodextrine, lactose and mixed spices, were also produced.
  • flavouring enhancer and flavouring compositions were used in the production of finished and semifinished food products, processed meat, spice mixtures and snacks.
  • organoleptic tests conducted the taste of the food products containing a yeast extract according to the invention was found excellent.

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Abstract

L'invention concerne un procédé de production d'un extrait de levure s'utilisant dans des produits alimentaires, obtenu par décomposition de la levure par voie hydrolytique, de préférence avec des enzymes, par récupération des substances solubles et par purification de la solution qui en résulte avec un adsorbant polymère. L'invention concerne en outre un procédé permettant d'éliminer les substances amères, le goût de levure et/ou d'autres aromatisants indésirables contenus dans l'extrait de levure, par traitement de l'extrait de levure avec un adsorbant polymère. L'extrait de levure peut être un extrait de levure de bière ou de levure de boulanger. L'invention concerne en outre un extrait de levure obtenu à l'aide dudit procédé et son utilisation comme aromatisant, activateur d'aromatisants ou de constituant de ceux-ci, dans des produits alimentaires.
EP96919846A 1995-06-02 1996-05-31 Procede de production d'extrait de levure s'utilisant dans des produits alimentaires, les aromatisants indesirables presents dans ledit extrait ayant ete elimines Withdrawn EP0871374A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
FI952726 1995-06-02
FI952726A FI952726A (fi) 1995-06-02 1995-06-02 Menetelmä ruokatuotteen valmistamiseksi
PCT/FI1996/000326 WO1996038057A1 (fr) 1995-06-02 1996-05-31 Procede de production d'extrait de levure s'utilisant dans des produits alimentaires, les aromatisants indesirables presents dans ledit extrait ayant ete elimines

Publications (1)

Publication Number Publication Date
EP0871374A1 true EP0871374A1 (fr) 1998-10-21

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EP96919846A Withdrawn EP0871374A1 (fr) 1995-06-02 1996-05-31 Procede de production d'extrait de levure s'utilisant dans des produits alimentaires, les aromatisants indesirables presents dans ledit extrait ayant ete elimines

Country Status (4)

Country Link
EP (1) EP0871374A1 (fr)
AU (1) AU5823596A (fr)
FI (1) FI952726A (fr)
WO (1) WO1996038057A1 (fr)

Families Citing this family (12)

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Publication number Priority date Publication date Assignee Title
FI109759B (fi) 1996-12-23 2002-10-15 Suomen Rehu Oy Ravinnon lisäaineen käyttö
US6387420B1 (en) * 1996-12-23 2002-05-14 Juhani Vuorenmaa Procedure for preparing a food additive, and an additive and its use
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AU5823596A (en) 1996-12-18
FI952726A (fi) 1996-12-03
FI952726A0 (fi) 1995-06-02
WO1996038057A1 (fr) 1996-12-05

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