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...

Ausführliche Beschreibung

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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