Production of yeast extract containing flavoring
US4303680A · kind A · utility
14Cited by
3References
5Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jan 2, 1980 |
| Grant date | Dec 1, 1981 |
| Priority date | — |
| Expiry date | Jan 2, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L33/145
- WIPO fieldBiotechnology
- WIPO sectorChemistry
Abstract
A yeast extract containing flavoring 5'-neucleotide and having an improved thickness or body in taste is produced by (1) autolyzing suspended yeast cells in the presence of a stimulator of autolysis at a constant pH ranging from 6.0 to 6.6, then (2) heating the autolyzed suspension at a temperature of 90.degree.-110.degree. C. for 1 to 3 hours thereby extracting intracellular ribonucleic acid; and thereafter performing the following steps in any order; (3) hydrolyzing the extracted ribonucleic acid with a 5'-phosphodiesterase and; (4) separating the resulting extract from the insoluble residue.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.