FLAVOR ENHANCER AND USE THEREOF

PROBLEM TO BE SOLVED: To provide, as a technology for effectively utilizing yeast cells after the removal of the contents of yeast, a flavor enhancer and a bean jam containing the same.SOLUTION: Provided are: a flavor enhancer containing, as an active ingredient, yeast cells after the removal of the...

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Bibliographische Detailangaben
1. Verfasser:	MATSUFUJI HISASHI
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, as a technology for effectively utilizing yeast cells after the removal of the contents of yeast, a flavor enhancer and a bean jam containing the same.SOLUTION: Provided are: a flavor enhancer containing, as an active ingredient, yeast cells after the removal of the contents of yeast; and a bean jam containing the flavor enhancer. The yeast cells preferably are those treated with a protease and an emulsifier. It is also preferable to add the flavor enhancer by 0.3 to 2.0 pts.mass per 100 pts.mass of food. The flavor enhancer is suitable for improving the flavor of shellfish.SELECTED DRAWING: None 【課題】酵母の内容物を除去した後の酵母細胞を有効利用する技術として、風味向上剤及び風味向上剤を含有した餡を提供する。【解決手段】酵母の内容物を除去した後の酵母細胞を有効成分として含有する、風味向上剤、及び該風味向上剤を含有した餡。前記酵母細胞はプロテアーゼ及び乳化剤で処理されたものであることが好ましい。また、食品１００質量部あたり風味向上剤を０．３〜２．０質量部添加するように用いるのが好ましい。該風味向上剤は、貝類の風味向上用に好適である。【選択図】なし