METHOD OF PREPARING THE FOOD BIOLOGICALLY ACTIVE PRODUCT OF YEAST PROCESSING Russian patent published in 1997 - IPC

FIELD: microbiological and food industry. SUBSTANCE: method involves dilution of yeast mass with water up to ratio = (1:6)-(1:9), respectively (as measured for yeast dry weight), carrying out the induced autolysis with this yeast mass up to amine nitrogen content in autolyzate 2-5 wt.-%. Reaction mass is sterilized and dried. The end product is an amorphous light powder at maximal humidity 10 wt.-%, optical density - 3 (for 5% solution measured at 460 nm). The end product has a mixture of amino acids, lower peptides, nucleic acid components, polysaccharides, yeast cellular envelops. The source of yeast biomass: baker's or beer's yeast of the 1-7-th generation. Inducer of autolysis: ethanol, food carboxylic acids, ethyl acetate, alkaline and alkaline- earth metal salts of food acids, yeast food autolyzate. Reaction mass containing yeast autolyzate is dried by spraying. EFFECT: improved method of preparing. 7 cl