Heat treatment of active dried yeast and product thereof
AssigneeThe Great Western Sugar Company
InventorArthur H. Freytag
Life of this patent
Estimating the term…
Abstract
Active dried yeast is treated to beneficiate subsequent fermentation activity and/or fermentation products of the yeast and to produce a beneficiated active yeast product by heating the dried yeast to a temperature of about 30.degree. to about 60.degree. C. for at least about 2 hours prior to utilization of the yeast in a fermentation process.
Claims14
A method of treating previously dried yeast containing less than about 20% moisture, by weight, to increase its activity when used in fermentation processes which comprises the steps of:
- heating said previously dried, active dried yeast to a temperature in the range of about 30.degree. C. to about 60.degree. C.;
- and maintaining said yeast at about 30.degree. C. to about 60.degree. C. for at least 2 hours,
- whereby the resulting treated yeast exhibits increased activity when used in fermentation process.
A method of improving the color, flavor and aroma of a fermented alcoholic beverage formed in a fermentation process employing active dried yeast, comprising the steps of:
- heating said previously dried active dried yeast containing less than about 20% moisture, by weight, to a temperature in the range of about 30.degree. C. to about 60.degree. C.;
- maintaining said yeast at about 30.degree. C. to about 60.degree. C. for at least 2 hours;
- and
- then employing said treated active dried yeast in a fermentation process to produce a fermented alcoholic beverage;
- whereby said resulting fermented alcoholic beverage has improved color, flavor and aroma.
Dependencies are inferred from the claim text.