| 摘要 |
A condiment for enhancing the taste or flavour of foodstuffs is prepared by extracting yeast with an aqueous solvent, separating water-insoluble matter from the extract, hydrolysing the yeast extract by means of a phosphodiesterase-containing enzyme system of a microorganism, if necessary removing from the thus obtained hydrolysate any toxic components and components having unpleasant taste or odour, and admixing the resultant composition with a hydrolysate of the water-insoluble matter obtained from the extraction of yeast. The hydrolysis of the nucleic acid in the yeast extract to produce 51-nucleotides is described and claimed in Specifications 912,790 and 933,826. According to an example, ten kilograms of dried brewery yeast is extracted under heating at 90 DEG C. for 4 hours with 150 litres of a 3% saline solution the pH of which had previously been adjusted to 8.0 with sodium hydroxide; the extract is then separated centrifugally from insoluble matter. To 150 litres of the yeast extract there is added 50 litres of a culture filtrate of Streptomyces griseus and hydrolysis is carried out at a temperature of about 40 DEG C. for 15 hours. The hydrolysate is filtered after 500 grams of diatomaceous earth have been mixed with it; the filtrate is passed through a column of ion exchange resin and then is neutralized. The insoluble matter is boiled for 20 hours with 20 litres of dilute hydrochloric acid and is then filtered, neutralized with sodium hydroxide and admixed with the neutralized effluent from the ion exchanger. The mixture is concentrated under reduced pressure and spray dried to obtain 700 grams of a powdery condiment containing various amino acids together with 51-guanylic acid, 51-inosinic acid and other 51-nucleotides. The Specification mentions other yeasts and micro-organisms, and specifies suitable ion exchange resins. Specification 933,827 also is referred to. |
