Title:
NEW YEAST AND METHOD FOR PRODUCING FOOD FERMENTED BY THE YEAST
Document Type and Number:
Japanese Patent JP2012055286
Kind Code:
A
Abstract:
To provide fermented food that is given good flavor by masking the whey smell of cheese whey.
The fermented food is fermented using (Saccharomyces cerevisiae) TENSAI strain (FERM P-21891) that provides flavor to fermented food. Sugar serving as a source of fermentation is added to cheese whey discharged during cheese production, and after sterilization is immediately carried out, fermentation is effected using Saccharomyces cerevisiae TENSAI strain, and sterilization is further carried out. After sugar or the like is added as flavor, sterilization is carried out in a sealed container. The fermented food produced by the method not only contains the original ingredients of cheese whey and fermenter components but also can retain the flavor.
Inventors:
KAWAHARA MIKA
SHINOMIYA NORIYUKI
SHIMAKI MASAICHI
SHINOMIYA NORIYUKI
SHIMAKI MASAICHI
Application Number:
JP2010204387A
Publication Date:
March 22, 2012
Filing Date:
September 13, 2010
Export Citation:
Assignee:
TOKACHIKEN SHIKO KIKO
HAPPINESS DAIRY KK
HAPPINESS DAIRY KK
International Classes:
C12N1/16; A23C21/02; C12R1/865
Domestic Patent References:
| JPH07303447A | 1995-11-21 | |||
| JPH09131162A | 1997-05-20 |
Other References:
日本農芸化学会2009年度大会講演要旨集(2009.03.05),P.100,2P0797A, JPN6010063299, ISSN: 0001768666
APPLIED AND ENVIRONMENTAL MICROBIOLOGY(2008),VOL.74,NO.6,P.1748-1756, JPN6010063300, ISSN: 0001768667
APPLIED AND ENVIRONMENTAL MICROBIOLOGY(2008),VOL.74,NO.6,P.1748-1756, JPN6010063300, ISSN: 0001768667
Attorney, Agent or Firm:
Hajime Tsukuni
Fusayuki Saito
Suzuki Otoya
Fusayuki Saito
Suzuki Otoya