Flavouring materials from yeast (or other filamentous fungus) extracts

摘要

A flavouring material for food which is an aqueous solution which comprises materials removed from a filamentous fungus by contacting it with water at an elevated temperature sufficient to reduce the nucleic acid content of the filamentous fungus in which the concentration of dissolved solids is sufficiently high to render the solution stable to storage at a temperature of 20 °C for a period of one month or is a solid comprising materials so removed from the filamentous fungus or is a flavouring material comprising a reaction product of such materials with a sulfur containing amino acid, hydrogen sulfide or ammonium sulfide. Also described is a process of producing a flavouring material for food which comprises the step of improving the suitability of filamentous fungus for food by subjecting it in the presence of water to a temperature sufficient to reduce its nucleic acid content thereby producing an aqueous solution and concentrating the aqueous solution. Also described is a process of flavouring food which comprises the step of improving the suitability of a filamentous fungus as food by subjecting it in the presence of water to a temperature sufficient to reduce its nucleic acid contents substantially and flavouring food with materials removed from the fungus in the said step directly or after chemical reaction. Also described is a method of preparing a flavouring material for food which comprises subjecting a filamentous fungus in the presence of water to a temperature sufficient to remove materials therefrom and thereby reduce its nucleic acid content; and subjecting materials removed from the fungus to a chemical reaction thereby to prepare a flavouring material for food. Also described is a method of processing filamentous fungus to improve its suitability as food which comprises subjecting it in the presence of water to a temperature sufficient to remove materials therefrom and thereby reduce its nucleic acid content; and subjecting materials removed from the fungus to a chemical reaction thereby to prepare a flavouring material for food.