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Novel baker's yeast

A baker's yeast and bread technology, which is applied in the directions of dough preparation, pre-baking dough treatment, microorganisms, etc., can solve the problems of no disclosure of fermentation power and no disclosure, and achieve the effects of high storage stability, easy manufacturing process and stable production.

Active Publication Date: 2015-03-04
KANEKA CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, after long-term refrigerated storage of fresh yeast with high fermentation power storage stability, there is no disclosure about the fermentability after thawing when it is used in frozen dough that is considered to have a higher stress intensity than high-sugar dough, and it is also disclosed that it has high-sugar dough. Baker's yeast with fermentability and freeze-resistant fermentability (Patent Document 2, Patent Document 3), but there is no disclosure of a so-called fermentability storage stability strain that maintains its function stably during long-term refrigerated storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～3、 comparative example 1

[0095] (Example 1~3, comparative example 1~3) hybrid breeding and bacterial strain selection

[0096] Strains isolated from nature, strains produced by hybridization that have higher candy fermentability than our Saccharomyces cerevisiae preserved strain (GA), and strains that are resistant to freezing are used as primary strains.

[0097] The above-mentioned original strain of high sugar dough fermentability with the above-mentioned GA equivalent or higher was obtained as follows.

[0098] First, using GA in the state of fresh yeast before long-term refrigerated storage, high sugar dough A was prepared in the composition of Table 1 above, and fermented at 38° C. for 2 hours to measure the fermentability (57 mL).

[0099] Next, a variety of baker's yeast belonging to Saccharomyces cerevisiae isolated from soil, ponds, rivers, etc. by conventional methods were operated in the same manner as GA, and the high sugar dough fermentation power was measured, and the high sugar dough f...

Embodiment 4～6、 comparative example 4～6

[0115] (embodiment 4~6, comparative example 4~6) make bread test

[0116] Table 11 shows the results of evaluating the freeze-resistant fermentability of strains stored in a refrigerator (about 5° C.) for 6 weeks using the bread-making formulations shown in Table 10.

[0117] As can be seen from the results in Table 11, when the bread baked in Examples 4-6 was frozen for 1 week or 3 months, compared with the bread baked in Comparative Examples 4-6, significantly increased in size.

[0118] Therefore, it can be seen that when the yeast of the present invention is compared with the three strains of commercially available yeast, even when the bread dough made by using the bacterial cells after long-term refrigerated storage is subjected to long-term freezing for 1 week to 3 months, it is also shown that the obtained The functionality of full bread volume.

[0119] Table 10

[0120] Compatible Prescription for Freezing Resistance Bread Making Test

[0121]

[0122] 1) Regis...

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Abstract

Provided is a baker's yeast which sustains a high fermentability in a dough with a wide sugar content range, i.e., from a low sugar content area to a high sugar content area, even after storing as a fresh yeast in a refrigerated state for a long time, and which has an excellent storage stability of the fermentability, i.e., when cells thereof are stored in a refrigerated state for a long time and then used in a frozen dough, a high fermentability is achieved after thawing. Moreover, the baker's yeast provided above facilitates not only the production process of bread but also a delivery system or stock control of starting materials and, therefore, enables the construction of a system whereby bread with high qualities can be produced more easily and more stably.

Description

[0001] This application is a divisional application of the application No. 201280013497.X (PCT / JP2012 / 056751) and the title of the invention "New Baker's Yeast" submitted on March 15, 2012. technical field [0002] The present invention relates to novel baker's yeast, bread dough using the yeast, and their manufacturing methods. Background technique [0003] Baker's yeast commonly used in bread making is roughly divided into so-called yeast: the form of yeast with a moisture content of about 60 to 70% in a wet state is called fresh yeast, and the form of yeast with a moisture content of 10% or less in a dry state is called yeast. The form of dry yeast, or the form of an aqueous suspension of bacterial cells is called milk yeast. Among them, fresh yeast is the most widely used form because it is very easy to handle from the viewpoint of extremely smooth fermentation in the initial stage of bread making and the viewpoint of being easy to store in general refrigerators. Yeast ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/18A21D8/04C12R1/865
CPCC12R1/865C12N1/18A21D8/047C12N1/185C12R2001/865
Inventor 出海卓也高田尚宽高田勇人
Owner KANEKA CORP
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