GB549011A - A process for the manufacture from brewers' yeast of a vitamin-containing material - Google Patents

Abstract

549,011. Yeast food preparations. CARTER, T. S., KULKA, D., and GASKING, E. H. April 26, 1941. No. 5420. [Class 49] In the production of a vitamin-containing material from brewer's yeast the yeast is washed with a dilute solution of alkali hydroxide, carbonate or bicarbonate at a temperature not exceeding 25‹C. for a period not longer than two hours in order to remove hop resins, the washed debittered yeast is plasmolysed with common salt or sugar, the plasmolysed product is maintained at a temperature of the order of 70‹C. for 10-60 minutes to complete the plasmolysis, to destroy proteolytic enzymes and to pasteurise the material without destroying the vitamins to any large extent, and the product so obtained is sterilized by the addition of a volatile liquid bactericide, such as ether, acetone, chloroform and homologrus halogen aliphatic compounds, the bactericide being finally removed under reduced pressure. Flour, oatmeal or other cereal or a gelatinizing agent may be added to the plasmolysed yeast after the heat treatment and before the sterilization. Other vitamins than those contained in the yeast may be added to the plasmolysed yeast to produce a balanced vitamin food, and a flavouring substance may be incorporated at any stage of the manufacture. The plasmolysis is carried out' with sugar when a sweet product or confectionery is desired. Soya flour may be included in the product as in the making of a sauce or a cheese substitute paste.