| 摘要 |
1278561 Yeast extract KYOWA HAKKO KOGYO CO Ltd 21 Jan 1970 [8 Feb 1969] 2984/70 Heading A2B [Also in Division C3] A method for preparing yeast extract involves decomposing yeast with at least one cytolytic enzyme produced by a microorganism belonging to the genus Coprinus, Daedaleopsis or Irpex and recovering the extract. The extract so obtained may then be treated with a commercially available protease preparation to increase the amount of amino acids formed. The cytolytic enzyme may be obtained by aerobically cultivating Coprinus macrorhizus f. microsporus, Coprinus radians, Coprinus micaceus, Daedaleopsis styracina, Daedaleopsis confragosa, Daedaleopsis tricolor, Daedaleopsis nipponica or Irpex lacteus and recovering the crude enzyme from the culture liquor by precipitation with acetone or ammonium sulphate, electrodialysis and freezedrying. Alternatively, the cells or culture filtrate containing the enzyme may be employed. Such yeasts as bakers' yeast, alcohol waste liquor yeast, sulphite waste paper liquor yeast and petroleum yeast may be subjected to the decomposition treatment. Preferably the cells are first killed by strong heating. Ethyl acetate and alcohols can be included as preservatives, if necessary. The decomposition liquor is filtered and contacted with activated carbon, ion exchange resin or non-ionic exchange resin. The taste and flavour may be adjusted by addition of sodium 5'-inosinate, sodium glutamate, and amino acids and other organic acids. Reaction (ageing) between the sugars and amino acids is promoted by adjusting the pH to between 5 and 6.5 and heating at 40-85‹C. The aged seasoning liquor may be concentrated and spray-dried. |
