JPH04631B2 - - Google Patents

Info

Publication number
JPH04631B2
JPH04631B2 JP57083247A JP8324782A JPH04631B2 JP H04631 B2 JPH04631 B2 JP H04631B2 JP 57083247 A JP57083247 A JP 57083247A JP 8324782 A JP8324782 A JP 8324782A JP H04631 B2 JPH04631 B2 JP H04631B2
Authority
JP
Japan
Prior art keywords
lactic acid
yeast
acid bacteria
product
wheat flour
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP57083247A
Other languages
English (en)
Japanese (ja)
Other versions
JPS58201960A (ja
Inventor
Hidetoshi Takano
Ikuo Imai
Chiaki Nakai
Takao Watanabe
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Showa Sangyo Co Ltd
Original Assignee
Showa Sangyo Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Showa Sangyo Co Ltd filed Critical Showa Sangyo Co Ltd
Priority to JP57083247A priority Critical patent/JPS58201960A/ja
Publication of JPS58201960A publication Critical patent/JPS58201960A/ja
Publication of JPH04631B2 publication Critical patent/JPH04631B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seasonings (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
JP57083247A 1982-05-19 1982-05-19 食品用風味賦与剤の製造方法 Granted JPS58201960A (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP57083247A JPS58201960A (ja) 1982-05-19 1982-05-19 食品用風味賦与剤の製造方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP57083247A JPS58201960A (ja) 1982-05-19 1982-05-19 食品用風味賦与剤の製造方法

Publications (2)

Publication Number Publication Date
JPS58201960A JPS58201960A (ja) 1983-11-25
JPH04631B2 true JPH04631B2 (enrdf_load_stackoverflow) 1992-01-08

Family

ID=13796995

Family Applications (1)

Application Number Title Priority Date Filing Date
JP57083247A Granted JPS58201960A (ja) 1982-05-19 1982-05-19 食品用風味賦与剤の製造方法

Country Status (1)

Country Link
JP (1) JPS58201960A (enrdf_load_stackoverflow)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012175937A (ja) * 2011-02-28 2012-09-13 Nisshin Foods Kk 非発酵焼き菓子類用ミックス

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2725186B2 (ja) * 1988-07-08 1998-03-09 日本製粉株式会社 乾燥サワードーの製造方法
JPH0527493U (ja) * 1991-09-18 1993-04-09 東京瓦斯株式会社 抜出し防止機構をそなえた仮キヤツプ
FR2708621B1 (fr) * 1993-07-29 1995-10-20 Lesaffre & Cie Biomasse stable à base de cellules de levure et de bactéries lactiques et procédé de préparation.
KR20010044329A (ko) * 2001-02-07 2001-06-05 김혜자 기능성 발효원액 및 그 이용식품의 조성물 및 제조방법
AR049533A1 (es) * 2004-06-29 2006-08-09 Puratos Nv Producto empaquetado para la industria de la planificacion de una composicion en polvo
JP2007236238A (ja) * 2006-03-07 2007-09-20 Bio Tec Japan:Kk パン及びパンの製造方法
JP5039964B1 (ja) * 2011-11-24 2012-10-03 株式会社雨風 調味料の製造方法及び調味料
JP6696835B2 (ja) * 2016-06-08 2020-05-20 オリエンタル酵母工業株式会社 発酵風味液の製造方法及び食品の製造方法
JP2022106610A (ja) * 2021-01-07 2022-07-20 公益財団法人とかち財団 酵母の培養方法及びその培養菌体を用いた発酵飲食品の製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012175937A (ja) * 2011-02-28 2012-09-13 Nisshin Foods Kk 非発酵焼き菓子類用ミックス

Also Published As

Publication number Publication date
JPS58201960A (ja) 1983-11-25

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