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

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%.