FLAVOR IMPROVER USING SAKE LEES FERMENTATION EXTRACT

PROBLEM TO BE SOLVED: To provide a use of a sake lees fermentation extract derived from liquefied sake lees as a flavor improver for food and drink.SOLUTION: The present invention relates to a flavor improver using a sake lees fermentation extract obtained by subjecting liquefied sake lees to yeast...

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Bibliographische Detailangaben
Hauptverfasser:	HIZUME KAZUHISA, HIRATA MIYO, MINETOKI TOSHIKI, KITAO YOSHIKO, BOGAKI TAKAYUKI
Format:	Patent
Sprache:	eng ; jpn
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:	PROBLEM TO BE SOLVED: To provide a use of a sake lees fermentation extract derived from liquefied sake lees as a flavor improver for food and drink.SOLUTION: The present invention relates to a flavor improver using a sake lees fermentation extract obtained by subjecting liquefied sake lees to yeast fermentation in parallel to amylolytic enzyme treatment and proteolytic enzyme treatment, and then to solid-liquid separation for removing solid components, and a use of the flavor improver for food and drink.SELECTED DRAWING: None 【課題】液化酒粕を原料とした酒粕発酵エキスの飲食品における風味改良剤としての利用法を提供する。【解決手段】液化酒粕をデンプン分解酵素処理およびタンパク分解酵素処理と平行して、酵母で発酵させ、次いで、固液分離を行って固体成分を除去することにより得られる酒粕発酵エキスを用いた風味改良剤、および該風味改良剤の飲食物における使用。【選択図】なし