Patent GB-423532-A (GB)
Title: Process for the production of a preparation for rendering substances containing albumen or cellulose capable of swelling
IPC: A21D8/04
Filed: 1933-10-13
Abstract: A preparation which will impart to substances containing albumen or cellulose capability of swelling by absorption of water is obtained by drying any species of yeast and reducing its enzymatic activity to a small fraction, say about 5 per cent, and mixing with a nutrient for the residual enzymes.  The enzymatic activity may be reduced by heating, treating with salt solutions or acids, biological treatment &c.  The nutrient employed may be bran, bran containing flours, &c. Other enzymatic substances which quickly convert starch into sugars such as diastase-containing germs or mono- or polysaccharides may be added in addition.  Mixtures of equal parts of the treated yeast and of pollard may be used, e.g. 30 per cent of beer or other dried yeast reduced to 5 per cent of its enzymatic activity, 50 per cent of pollard and 20 per cent of cane sugar.  Substances such as common salt or other highly dissociable salts which retard the swelling operation can be added.  The preparation may be used in baking to increase the swelling capacity of the flour, e.g. wheat or rye flour, by mixing with the flour or with the dough, an increase in the dough yield being produced.  In making cheese, 50 gm. of the preparation may be added to each 100 litres of milk causing swelling of the casein in the curd and giving a cheese which ripens more quickly and is more uniform.  The preparation may be added to skim milk in making margarine, producing swelling of the casein and a thick and creamy product and facilitating churning. The preparation may be added to the water in which barley is steeped to facilitate malting, and enables thick bearded winter barleys to be malted.  It may be employed with albuminous foodstuffs requiring spongifying such as potato dumpling, mayonnaise, rissoles, &c., and in pharmaceutical preparations containing albumen, e.g. casein preparations.  It can be used for decomposition of cellulosic substances without soda lye &c. treatment.ALSO:A preparation which will impart to substances containing cellulose capability of swelling by absorption of water and which may be used in cheese and margarine manufacture is obtained by drying any species of yeast and reducing its enzymatic activity to a small fraction, say about 5 per cent, and mixing with a nutrient for the residual enzymes.  The enzymatic activity may be reduced by heating, treating with salt solutions or acids, biological treatment, &c.  The nutrient employed may be bran, bran containing flours &c. Other enzymatic substances which quickly convert starch into sugars such as diastase-containing germs or mono- or polysaccharides may be added in addition.  Mixtures of equal parts of the treated yeast and of pollard may be used, e.g. 30 per cent of beer or other dried yeast reduced to 5 per cent of its enzymatic activity, 50 per cent of pollard and 20 per cent of cane sugar.  Substances such as common salt or other highly dissociable salts which retard the swelling operation can be added.  In making cheese, 50 gm. of the preparation may be added to each 100 litres of milk causing swelling of the casein in the curd and giving a cheese which ripens more quickly and is more uniform.  The preparation may be added to skim milk in making margarine, producing swelling of the casein and a thick and creamy product and facilitating churning.