FLAVOR IMPROVEMENT METHOD FOR YEAST CELLS AND FOOD QUALITY IMPROVING AGENT
The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving th...
Gespeichert in:
| Hauptverfasser: | , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | YANAGISHITA Tsuyoshi HAISHIMA Yoshitaka TAKANO Shigenori INOUE Takeo TANAKA Yusuke MATSUFUJI Hisashi OKUHAMA Hidenori |
| description | The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP3222156B1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP3222156B1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP3222156B13</originalsourceid><addsrcrecordid>eNrjZPBy83EM8w9S8PQNCPIPc_V19QtR8HUN8fB3UXADCke6OgaHKDi7-vgEKzj6gcSAEoGhjj6eIZFQPZ5-7gqO7kB9PAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7Uk3jXA2MjIyNDUzMnQmAglABiPLRQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FLAVOR IMPROVEMENT METHOD FOR YEAST CELLS AND FOOD QUALITY IMPROVING AGENT</title><source>esp@cenet</source><creator>YANAGISHITA Tsuyoshi ; HAISHIMA Yoshitaka ; TAKANO Shigenori ; INOUE Takeo ; TANAKA Yusuke ; MATSUFUJI Hisashi ; OKUHAMA Hidenori</creator><creatorcontrib>YANAGISHITA Tsuyoshi ; HAISHIMA Yoshitaka ; TAKANO Shigenori ; INOUE Takeo ; TANAKA Yusuke ; MATSUFUJI Hisashi ; OKUHAMA Hidenori</creatorcontrib><description>The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.</description><language>eng ; fre ; ger</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; COMPOSITIONS THEREOF ; CULTURE MEDIA ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MICROORGANISMS OR ENZYMES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211027&DB=EPODOC&CC=EP&NR=3222156B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20211027&DB=EPODOC&CC=EP&NR=3222156B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YANAGISHITA Tsuyoshi</creatorcontrib><creatorcontrib>HAISHIMA Yoshitaka</creatorcontrib><creatorcontrib>TAKANO Shigenori</creatorcontrib><creatorcontrib>INOUE Takeo</creatorcontrib><creatorcontrib>TANAKA Yusuke</creatorcontrib><creatorcontrib>MATSUFUJI Hisashi</creatorcontrib><creatorcontrib>OKUHAMA Hidenori</creatorcontrib><title>FLAVOR IMPROVEMENT METHOD FOR YEAST CELLS AND FOOD QUALITY IMPROVING AGENT</title><description>The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>COMPOSITIONS THEREOF</subject><subject>CULTURE MEDIA</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MICROORGANISMS OR ENZYMES</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZPBy83EM8w9S8PQNCPIPc_V19QtR8HUN8fB3UXADCke6OgaHKDi7-vgEKzj6gcSAEoGhjj6eIZFQPZ5-7gqO7kB9PAysaYk5xam8UJqbQcHNNcTZQze1ID8-tbggMTk1L7Uk3jXA2MjIyNDUzMnQmAglABiPLRQ</recordid><startdate>20211027</startdate><enddate>20211027</enddate><creator>YANAGISHITA Tsuyoshi</creator><creator>HAISHIMA Yoshitaka</creator><creator>TAKANO Shigenori</creator><creator>INOUE Takeo</creator><creator>TANAKA Yusuke</creator><creator>MATSUFUJI Hisashi</creator><creator>OKUHAMA Hidenori</creator><scope>EVB</scope></search><sort><creationdate>20211027</creationdate><title>FLAVOR IMPROVEMENT METHOD FOR YEAST CELLS AND FOOD QUALITY IMPROVING AGENT</title><author>YANAGISHITA Tsuyoshi ; HAISHIMA Yoshitaka ; TAKANO Shigenori ; INOUE Takeo ; TANAKA Yusuke ; MATSUFUJI Hisashi ; OKUHAMA Hidenori</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP3222156B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2021</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>YANAGISHITA Tsuyoshi</creatorcontrib><creatorcontrib>HAISHIMA Yoshitaka</creatorcontrib><creatorcontrib>TAKANO Shigenori</creatorcontrib><creatorcontrib>INOUE Takeo</creatorcontrib><creatorcontrib>TANAKA Yusuke</creatorcontrib><creatorcontrib>MATSUFUJI Hisashi</creatorcontrib><creatorcontrib>OKUHAMA Hidenori</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YANAGISHITA Tsuyoshi</au><au>HAISHIMA Yoshitaka</au><au>TAKANO Shigenori</au><au>INOUE Takeo</au><au>TANAKA Yusuke</au><au>MATSUFUJI Hisashi</au><au>OKUHAMA Hidenori</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FLAVOR IMPROVEMENT METHOD FOR YEAST CELLS AND FOOD QUALITY IMPROVING AGENT</title><date>2021-10-27</date><risdate>2021</risdate><abstract>The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP3222156B1 |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | FLAVOR IMPROVEMENT METHOD FOR YEAST CELLS AND FOOD QUALITY IMPROVING AGENT |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-22T09%3A54%3A33IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=YANAGISHITA%20Tsuyoshi&rft.date=2021-10-27&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP3222156B1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |