Production of yeast extract containing flavoring
AssigneeAjinomoto Co., Inc.
InventorsTetsuo Tanekawa, Hiroshi Takashima, Tomoyoshi Hachiya
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Abstract
A yeast extract containing flavoring 5'-neucleotide and having an improved thickness or body in taste is produced by (1) autolyzing suspended yeast cells in the presence of a stimulator of autolysis at a constant pH ranging from 6.0 to 6.6, then (2) heating the autolyzed suspension at a temperature of 90.degree.-110.degree. C. for 1 to 3 hours thereby extracting intracellular ribonucleic acid; and thereafter performing the following steps in any order; (3) hydrolyzing the extracted ribonucleic acid with a 5'-phosphodiesterase and; (4) separating the resulting extract from the insoluble residue.
Claims5
A method for producing a yeast extract containing flavoring 5'-nucleotide and having an improved thickness or body in taste which comprises:
- (1) autolysing suspended yeast cells in the absence of added enzymes and added sodium chloride, and in the presence of an organic material that stimulates autolysis at a constant pH ranging from 6.0 to 6.6, then
- (2) heating the autolysed suspension at a temperature of 90.degree. to 100.degree. C. for 1 to 3 hours in the absence of added sodium chloride thereby extracting intracellular ribonucleic acid;
- and thereafter performing the following steps in any order;
- (3) hydrolysing the extracted ribonucleic acid with a 5'-phosphodiesterase to form nucleotides including adenosine monophosphate and;
- (4) separating the resulting extract from the insoluble residue.
Dependencies are inferred from the claim text.