METHOD FOR SCREENING YEAST, AND METHOD FOR PRODUCING FERMENTED PRODUCT OF CACAO RAW MATERIAL

PROBLEM TO BE SOLVED: To provide a method for screening yeast which creates a fermented product having preferable flavor, and a method for producing a fermented product of cacao raw material having preferable flavor.SOLUTION: According to the present invention, there are provided a method for screen...

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Bibliographische Detailangaben
Hauptverfasser:	TAMURA KAZUJI, YAHIRO TSUNETAKA
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS THEREOF CONFECTIONERY CULTURE MEDIA EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ENZYMOLOGY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PREPARATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a method for screening yeast which creates a fermented product having preferable flavor, and a method for producing a fermented product of cacao raw material having preferable flavor.SOLUTION: According to the present invention, there are provided a method for screening yeast in which a fermented product having target flavor characteristics is created, which includes culturing yeast to be tested under the presence of cacao mass extract, and a method for producing a fermented product which includes adding yeast screened by the method for screening to a cacao raw material and causing fermentation.SELECTED DRAWING: None 【課題】良好な風味の発酵物を生成する酵母を選別するためのスクリーニング方法と、良好な風味のカカオ原料の発酵物を製造する方法の提供。【解決手段】本発明によれば、目的とする香味特性の発酵物を生成する酵母のスクリーニング方法であって、被験酵母をカカオマス抽出物の存在下で培養することを含んでなるスクリーニング方法と、該スクリーニング方法により選別された酵母をカカオ原料に添加して発酵させることを含んでなる、発酵物の製造方法が提供される。【選択図】なし