METHOD FOR PRODUCING IMPROVED YEAST EXTRACT

摘要

An improved yeast ext., having an effect on inhibiting the bitter taste of KCl which is used as an accelerator of autolysis, were prepd. Thus Candida utilis was harvested during a stationary growth period and washed, centrifuged and resuspended to give yeast suspensions. 40g KCl and 10ml of a 1% papain soln., as protease source, were added into 1kg of the yeast suspension (210g as a dry mass) and heated for 48hr. at 55≦̸C to give autolysates. After boiling 30min. at 100≦̸C and centrifuging, the supernatant was concentrated in a vacuum at room temp. to give 178g of yeast ext. paste. These extracts are used as flavor-enhancers.