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公开(公告)号：US06649198B2
公开(公告)日：2003-11-18
申请号：US09851146
申请日：2001-05-09
IPC分类号： A21D802
摘要： The present invention provides an yeast capable of making bread excellent in flavor and taste and weak in fermentation smell, a dough containing the yeast, a process for making bread using the yeast or the dough and the bread made by the method. The present invention relates to the yeast which belongs to the genus Saccharomyces and generates 35 ppm or less of isoamyl alcohol, a ratio of 2 or less of isoamyl alcohol to isobutyl alcohol, 1.5 ppm or more of diacetyl in the bread and 2 ml or more of carbon dioxide gas per 1 g of the dough, a screening method for selecting the yeast, a process for making bread containing the yeast and the dough and bread made by the method.
摘要翻译： 本发明提供一种能够使风味和味道优异，发酵气味弱的面包，含酵母的生面团，使用酵母或面团制作面包的方法的酵母和通过该方法制成的面包。 本发明涉及属于酵母属的酵母，产生35ppm或更少的异戊醇，异戊醇与异丁醇的比例为2以下，面包中为1.5ppm以上的二乙酰，2ml以上 每1g生面团的二氧化碳气体，选择酵母的筛选方法，制备含有酵母的面包的方法以及通过该方法制成的面团和面包。
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公开(公告)号：US07198810B2
公开(公告)日：2007-04-03
申请号：US10369715
申请日：2003-02-21
申请人： Toshiaki Imura , Hideki Kawasaki
发明人： Toshiaki Imura , Hideki Kawasaki
摘要： The present invention provides yeast belonging to the genus Saccharomyces which generates, in dough containing 5% sugar, carbon dioxide gas in an amount of not less than 2.0 ml per g of the dough and not less than 1.20 ml per ml of volume expansion of the dough at 38° C. in 60 minutes; a method of screening for the yeast; bread dough containing the yeast; a process for making bread using the yeast; and bread having an anti-mold effect which is obtained by the process.
摘要翻译： 本发明提供了属于酵母属酵母的酵母，其在面包含5％糖的生面团中产生的量为不小于2.0ml / g生面团的二氧化碳，并且不小于1.20ml / ml体积膨胀 在60分钟内在38℃下进行面团; 筛选酵母的方法; 含酵母的面包面团; 使用酵母制作面包的方法; 和具有通过该方法获得的防霉效果的面包。
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公开(公告)号：US20080020092A1
公开(公告)日：2008-01-24
申请号：US11587928
申请日：2005-04-28
申请人： Arata Suenaga , Takayuki Itoh , Toshiaki Imura
发明人： Arata Suenaga , Takayuki Itoh , Toshiaki Imura
IPC分类号： A23L3/3571 , A21D13/00
CPC分类号： A23L3/3463 , A21D10/00 , A23L3/3571
摘要： The present invention relates to an agent for improving the keeping quality of food and drink, comprising a lipase-treated matter of a reaction product obtained by reacting the cells of a lactic acid bacterium with oil and fat in an aqueous medium, a method for improving the keeping quality of food and drink by adding the treated matter, a method for producing food and drink which comprises adding the treated matter to food and drink, and food and drink obtained according to the production method According to the present invention, an agent for improving the keeping quality of food and drink having good flavor, a method for improving the keeping quality of food and drink, food and drink having improved keeping quality, and a method for producing the food and drink can be provided.
摘要翻译： 本发明涉及一种用于提高食品和饮料保持质量的试剂，其包括通过使乳酸菌细胞与油和脂肪在水性介质中反应而获得的反应产物的脂肪酶处理物质，改进的方法 通过添加处理物质来保持食品和饮料的质量，生产食品和饮料的方法，其包括将处理物质加入食品和饮料中，以及根据制备方法获得的食品和饮料根据本发明， 可以提供具有良好风味的食品和饮料的保持质量，提高食品和饮料的保持质量的方法，改善保持质量的食品和饮料以及食品和饮料的生产方法。
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