FLAVOR IMPROVEMENT METHOD OF YEAST CELLS AND FOOD QUALITY IMPROVING AGENT

To provide more effective flavor improvement methods of yeast cells, and to provide food quality improving agents containing yeast cells in which flavor has been improved as an active ingredient.SOLUTION: The present invention provides a method for improving the flavor of yeast cells after removal o...

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Hauptverfasser:	TANAKA YUSUKE, HAIJIMA YOSHITAKA, MATSUFUJI HISASHI, OKUHAMA HIDENORI, YANAGISHITA TAKESHI, INOUE TAKEO, TAKANO SHIGEKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	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
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Beschreibung
Zusammenfassung:	To provide more effective flavor improvement methods of yeast cells, and to provide food quality improving agents containing yeast cells in which flavor has been improved as an active ingredient.SOLUTION: The present invention provides a method for improving the flavor of yeast cells after removal of yeast extract comprising reacting a protease and/or a cellulase with yeast cells after removal of yeast extract (but excluding a method for improving the flavor of yeast cells after removal of yeast extract, which comprises reacting a protease and/or a cellulase with the yeast cells after removal of yeast extract, and further comprising adding an emulsifying agent with an HLB value of 2.8 to 14 into the yeast cells before or after the step of reacting a protease and/or a cellulase.)SELECTED DRAWING: None 【課題】より効果的な酵母細胞の風味改善方法、及び風味が改善された酵母細胞を有効成分として含有する食品品質改良剤を提供する。【解決手段】酵母エキスを除去した後の酵母細胞に、プロテアーゼ及び／又はセルラーゼを反応させる工程を備える、酵母エキスを除去した後の酵母細胞の風味改善方法（但し、酵母エキスを抽出した後の酵母細胞に、プロテアーゼ及び／又はセルラーゼを反応させる工程を備え、プロテアーゼ及び／又はセルラーゼを反応させる前記工程の前あるいは後の前記酵母細胞に、２．８〜１４のＨＬＢ値を有する乳化剤を添加する工程を更に備える、酵母エキスを抽出した後の酵母細胞の風味改善方法を除く。）。【選択図】なし