NEW BLEEDING YEAST AND PRODUCTION OF MISO WITH THE YEAST

PROBLEM TO BE SOLVED: To obtain a miso (salted and fermented soybean paste) high in its fragrance and high in the content of a substance having an antitumor property, etc., by adding a specific bleeding yeast to a matured miso and subsequently fermenting the mixture. SOLUTION: This method for produc...

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Bibliographische Detailangaben
Hauptverfasser:	HAYASHIDA YASUO, NISHIMURA KATANORI
Format:	Patent
Sprache:	eng
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 PROCESSES USING MICROORGANISMS 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:	PROBLEM TO BE SOLVED: To obtain a miso (salted and fermented soybean paste) high in its fragrance and high in the content of a substance having an antitumor property, etc., by adding a specific bleeding yeast to a matured miso and subsequently fermenting the mixture. SOLUTION: This method for producing a miso comprises maturing a miso obtained from a miso malt, steamed soybeans, salt and seed water as raw materials, adding a bleeding yeast selected from Zygosaccharomyces rouxii MH1 strain (FERM P-16260), MH2 strain (FERM P-16161), and MH3 strain (FERM P-16262) which are high in abilities to produce 4-hydroxy-5(or 2)- ethyl-2(or 5)-methyl-3(2H)-furanone, and subsequently fermenting the mixture.