FLAVOR IMPROVEMENT METHOD FOR YEAST CELLS AND FOOD QUALITY IMPROVING AGENT
A flavor improvement method for yeast cells, said method comprising a step for reacting the yeast cells with protease or cellulase. A food quality improving agent comprising, as an active ingredient, yeast cells the flavor of which has been improved by the aforesaid flavor improvement method. L'...
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Main Authors | , , , , , , |
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Format | Patent |
Language | English French Japanese |
Published |
26.05.2016
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Subjects | |
Online Access | Get full text |
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Summary: | A flavor improvement method for yeast cells, said method comprising a step for reacting the yeast cells with protease or cellulase. A food quality improving agent comprising, as an active ingredient, yeast cells the flavor of which has been improved by the aforesaid flavor improvement method.
L'invention concerne un procédé d'amélioration de la saveur pour des cellules de levure, ledit procédé comprenant une étape consistant à faire réagir les cellules de levure avec une protéase ou une cellulase. Elle concerne un agent d'amélioration de la qualité alimentaire comprenant, comme ingrédient actif, des cellules de levure dont la saveur a été améliorée par le procédé d'amélioration de la saveur mentionné ci-dessus.
酵母細胞に、プロテアーゼ又はセルラーゼを反応させる工程を備える、酵母細胞の風味改善方法、及び、上記の風味改善方法により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。 |
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Bibliography: | Application Number: WO2015JP82560 |