ES420932A1 - A procedure for preparing useful yeast products. (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Process for preparing usable yeast products, comprising the steps of: (a) culturing edible yeast cells; (b) collecting the yeast cells; (c) breaking the yeast cells; (d) separating the insolubles from the wall of the yeast cells, from the soluble fraction; (e) recovering a yeast glycan product having a major amount of irregular fragments of cell wall, and a secondary amount of whole cells; (f) incubating the yeast solubles at a temperature not higher than 60º c, and at a ph between 5 and approximately 8, for a sufficient time to decrease the nucleic acid content in the collected protein, and separating the yeast protein at a temperature between 0ºC and 100º c, at a ph between 4 and 10; (g) adding nuclease to the yeast solubles, and then separating a protein fraction from a nucleic acid-containing fraction; (h) hydrolyzing the nucleic acid from the yeast solubles, adding alkali to said solubles, precipitating the protein by addition of acid, and recovering a yeast protein and a yeast extract; (I) treating the yeast solubles with a food grade acid, to a ph of about 3.5 to about 5.5, at a temperature of 0-100º c, to insolubilize the protein, and then separating the insolubilized protein for recover a yeast protein and a yeast extract; (j) treating the yeast extract at a temperature of 80-100º c, a ph of 3-7, for 2-16 hours, and recovering a product having a roasted meat flavor; and (k) concentrating the yeast protein of steps f, g or h. (Machine-translation by Google Translate, not legally binding)