Flavor improvement method for yeast cells and food quality improving agent

A flavor improvement method for yeast cells, said method comprising a step for reacting the yeast cells with protease or cellulase. A food quality improving agent comprising, as an active ingredient, yeast cells the flavor of which has been improved by the aforesaid flavor improvement method. 种酵母细胞的...

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Bibliographische Detailangaben
Hauptverfasser:	TANAKA YUSUKE, MATSUFUJI HISASHI, OKUHAMA HIDENORI, HAISHIMA YOSHITAKA, TAKANO SHIGENORI, YANAGISHITA TSUYOSHI, INOUE TAKEO
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A flavor improvement method for yeast cells, said method comprising a step for reacting the yeast cells with protease or cellulase. A food quality improving agent comprising, as an active ingredient, yeast cells the flavor of which has been improved by the aforesaid flavor improvement method. 种酵母细胞的风味改善方法，其包括使蛋白酶或纤维素酶与酵母细胞反应的工序，以及种食品品质改良剂，其含有通过上述的风味改善方法改善了风味的酵母细胞作为有效成分。