GB1144876A - A deproteinated yeast cell composition and products resulting therefrom - Google Patents

Abstract

1,144,876. Foods containing de-proteinated yeast. H. GRIFFON. 7 March, 1966, No. 9938/66. Heading A2B. [Also in Divisions A5 and C6] A deproteinated yeast composition useful as a dietetic product of low calorific value comprises refractive lipidic yeast corpuscles and yeast cell membranes. The composition may be prepared by a method which involves causing compressed yeast to stand at 55‹C. in a closed vessel for several days until protein gel has been expelled from the individual yeast cells and thereafter separating residual yeast cell membranes. An alternative method involves allowing yeast to stand at 55‹C. in a closed vessel for several hours until it liquefies and autolysis phenomena appear, obtaining and concentrating the product by evaporation under low pressure to a residual water content of 40-50%, with continued stirring, leaving the concentrated product to stand, preferably in an atmosphere of nitrogen, until a brownish mass having a pasty consistency is obtained, diluting the brownish mass with water at 55‹C., separating cell membrances by centrifugation and washing the cell membranes with water by centrifugation. Upon examination of the deproteinated yeast under the microscope, refractive lipidic corpuscles can be observed within each cell envelope and usually there can be seen an opening through which the protein gel has escaped. The yeast composition, which is preferably obtained from a yeast of the genus Saccharomyces cerevisiae, may be of a viscous or creamy consistency with a water content of up to 90%. It contains a high proportion of non-nitrogenous substances, has a pH of 5.0 and may have added to it an antiseptic preserving agent. Dietetic products may include 22.5% raw proteins, 10.6% fats and 63.6% yeast cell membranes additional to the composition, and dietetic products containing eggs, flour, sugar, starch, chocolate and/or milk for the preparation of biscuits, shortbread, breakfast foods and dessert preparations may include between 10% and 60% of the deproteinated yeast composition. Formulations are disclosed for the following: (1) a fruit powder comprising the deproteinated yeast composition, strawberry powder, icing sugar and powdered skim milk; (2) a chocolate powder comprising the deproteinated yeast composition, powdered skim milk, chocolate, corn starch and sugar; and (3) a dry biscuit comprising the deproteinated yeast composition, corn starch, skimmed milk, margarine, flavouring matter and chemical yeast. The deproteinated yeast can replace flour in culinary preparations.