酵母の食用化に関する研究 (I)
酵母添加料理の献立と酵母の添加限界
1960 年 13 巻 2 号 p. 100-102
詳細
1960 年 13 巻 2 号 p. 100-102
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%.
