FLAVOR IMPROVEMENT METHOD FOR YEAST CELLS AND FOOD QUALITY IMPROVING AGENT

효모 세포에, 프로테아제 또는 셀룰라아제를 반응시키는 공정을 구비하는, 효모 세포의 풍미 개선방법, 및, 상기의 풍미 개선방법에 의하여 풍미가 개선된 효모 세포를 유효 성분으로서 함유하는, 식품 품질 개량제. The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	TANAKA YUSUKE, MATSUFUJI HISASHI, OKUHAMA HIDENORI, HAISHIMA YOSHITAKA, TAKANO SHIGENORI, YANAGISHITA TSUYOSHI, INOUE TAKEO
Format:	Patent
Sprache:	eng ; kor
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:	효모 세포에, 프로테아제 또는 셀룰라아제를 반응시키는 공정을 구비하는, 효모 세포의 풍미 개선방법, 및, 상기의 풍미 개선방법에 의하여 풍미가 개선된 효모 세포를 유효 성분으로서 함유하는, 식품 품질 개량제. The present invention provides a method of improving the taste of yeast cells including a step of reacting the yeast cells with protease or cellulase, and a quality improving material for food containing yeast cells as an active ingredient in which the taste is improved by the method of improving the taste.