Eiyo To Shokuryo
Online ISSN : 1883-8863
ISSN-L : 0021-5376
Studies on the Utilization of Dry Yeast for Food Materials (I)
Recipes for Cooking Foods mixed with Dry Yeast and Moderate Mixture Ratio of Dry Yeast to Foods
Ryuichiroh IshiiIso OhtaAya TanakaKumiko Kanbara
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1960 Volume 13 Issue 2 Pages 100-102

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Abstract
Thirty-four kinds of recipe of cooking foods were studied for eating dry yeast (Mycotorula japonica) grown on sulfite waste liquor.
As the dry Yeast powder has a slightly bitter taste, a moderate mixture ratio of the yeast to foods depended on the original flavor of the cooked foods.
The mixture ratio of the yeast powder was following; Mustard 25%, Mustard-vinegar miso (fermented bean paste mixed with mustard & vinegar) 11%, fish and beast meats, 3.6-5%, flour and cereal starch 2.9%, Deep-fat fried foods 2.2%, cakes 2.2% and soups 0.9%.
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© Japanese Society of Nutrition and Food Science
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