Flavor improvement method for yeast cells and food quality improving agent
US11089806B2 · kind B2 · utility
0Cited by
3References
13Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 19, 2015 |
| Grant date | Aug 17, 2021 |
| Priority date | — |
| Expiry date | Nov 22, 2035 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2002/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.