Milchersatzzusammensetzung mit Hefeextrakt-Pilzresten und Verfahren zur Verbesserung des Geruchs von Hefematerial

Details

Veröffentlichungs-Nr.

EP4748236

Anmeldetag

19. Juli 2024

Veröffentlichung

30. Januar 2025

Rechtsraum

EP

IPC

A23C11/10, A23L5/00, A23L31/15

Abstract

To provide a milk-substitute composition for reducing characteristic flavors (yeasty smell, oil-and-fat deterioration smell, and grassy odor) derived from a yeast material and supplementing proteins. Provided are a milk-substitute composition comprising a yeast cell body residue or a decomposition product thereof with a cell-wall lytic enzyme, wherein the total content of linear saturated aliphatic aldehydes having 7 to 9 carbon atoms in the residue is a predetermined amount or less, and a method for improving flavors of various yeast materials such as a yeast cell body residue or a decomposition product thereof with a cell-wall lytic enzyme. The composition of the present invention, since the characteristic flavors distinctive to yeast are remarkably reduced, can be mixed with various foods and drinks as a milk-substitute composition in a higher concentration than conventional products.

Anmelder

Firma

Asahi Group Holdings, Ltd.

Land

🇯🇵 Japan

Fachgebiete