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US 5,177,003 AGranted
Flavored protein products derived from Candida utilis
AssigneePhillips Petroleum Company
InventorsLucas K. Shay, Dennis S. Banasiak, Trudy J. Fisher, Eugene H. Wegner
Life of this patent
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Abstract
A process is disclosed for improving the flavor of protein products derived from microorganisms which comprises heat treating the microorganism and then drying same in the absence of a centrifugation. Optionally, the microorganism can be cultured in the presence of a flavor enhancing additive.
Claims4
A process for the production of an enhanced flavored yeast which comprises:
- a) culturing Candida utilis NRRL Y-1082 in a fermentor in the presence of a soluble flavor enhancing additive suitable for human consumption which is selected from the group consisting of beef extract, pork extract, and turkey extract;
- b) heating the resulting fermentation broth at 70.degree. C. to 99.degree. C. for about 2 to about 20 minutes;
- and thereafter
- c) drying the resulting heat-treated fermentation broth;
- wherein said flavor enhancing additive is present in the fermentation broth at the beginning of fermentation in the quantity of from 0.5 to 5 weight/volume percent.
2 more elements
A process for the production of enhanced flavored protein product in yeast which comprises:
- a) culturing Candida utilis NRRL Y-1082 in a fermentor in the presence of short chain saturated fatty acids having 4 to 10 carbon atoms which are generated in-situ within the fermentor by introducing butter and a lipase into said fermentor;
- b) heating the resulting fermentation broth at 70.degree. C. to 99.degree. C. for about 2 to about 20 minutes;
- and thereafter
- c) drying the resulting heat-treated fermentation broth;
- wherein said butter is present in the fermentation broth in the quantity of from 0.5 to 5 weight/volume percent and said lipase is present in the quantity of 2,000 to 30,000 enzyme units per liter fermentation broth.
2 more elements
Dependencies are inferred from the claim text.