| 摘要 |
1,263,923. Yeast product. DANSK GAERINGS-INDUSTRI A.S. 5 May, 1969 [17 May, 1968], No. 23535/68. Heading A2B. An edible yeast or yeast-like product is prepared by contacting, under conditions of vigorous agitation, a yeast or yeast-like fungus with an edible oil or fat having a temperature, when initially contacting the yeast material, in the range from 150 to 210‹C and above the boiling point of water under the actual pressure conditions, and, maintaining the contact for a brief treating time sufficient to reduce the water content of the yeast material to less than 15% by weight, calculated on the yeast dry matter. The yeast may be added little by little to a vigorously agitated oil bath heated to the contacting temperature, a current of the resulting mixture of yeast product and oil is withdrawn from the bath, the yeast product is recovered and at least part of the oil is recycled to the oil bath. Alternatively, the contacting may be achieved by passing the yeast and heated oil in turbulent flow through a tubular reactor under pressure. Apparatus is described in detail. The yeast or yeast-like product is stated to be powdery or granular and substantially deprived of constituents objectionable with respect to taste and odour removable by water distillation at elevated temperatures, and to possess a neutral flavour or a flavour similar to that of fried meat. The oil or fat content of the product may be reduced by solvent extraction. The palatability of the product is enhanced by the addition of salt, to the starting material or product. Yeast and yeast-like fungi: species of yeast (specified) and fungi of the genera penicillium (Penicillium expansum) and aspergillus. oils and fats, peanut oil (preferred), corn oil, palm oil, soya bean oil, hydrogenated or partially hydrogenated palm oil or deodorized fish oil, and lard. An emulsifier may be included. The product may be incorporated in many specified foods and feeds. Formulations of meat balls, liver paste, potato dumplings, mashed potatoes, pommes croquettes and biscuits enriched with the yeast product are set forth. |
