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Frozen bread dough improver

A dough improver and bread raw technology, applied in the direction of dough cooling, dough preparation, dough processing, etc., can solve the problems of complicated operations, frozen bread dough is not very effective, etc., and achieve the effect of improving swelling

Active Publication Date: 2017-04-26
KOHJIN CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the above method has problems such as complicated work and not being very effective for frozen bread dough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

manufacture example

[0050] Adjust the 10% cell suspension of Candida utilis strain Cs7529 (FERM BP-1656 strain) to pH 3.5 with 10N sulfuric acid, heat-treat at 60°C for 30 minutes, and use a centrifuge to separate the yeast extract Separated from yeast cell residues. Then, water was added to the yeast cell residue to prepare a suspension with a dry cell weight of 8% by weight. After adjusting 18 kg of the obtained yeast cell residue suspension to pH 7.0, use a separator (Alpha Labal centrifugal separator: LAPX202BGT-24-50 / 60) to separate the solid from the supernatant and recover the solid . This solid was suspended in water to obtain a suspension having a concentration of 8% by weight. Use the separator again to separate the solids from the supernatant and recover the solids. Water was added to the solid to prepare a 10% by weight suspension, which was heat-treated at 90° C. for 20 minutes, and then cooled with cold water. Then, the supernatant was recovered using a separator, concentrated u...

Embodiment 1

[0053] Baking Test of Frozen Bread Dough

[0054] 200 g of hard flour, 8 g of butter, 6.8 g of granulated sugar, 4.8 g of skimmed milk, 4 g of salt, 2.2 g of dry yeast, and 72 ml of a 0.0414% by weight aqueous solution of the frozen bread dough improver obtained in the production example (0.01% by weight per the entire dough) ) was added to a household bread machine manufactured by Panasonic Co., Ltd. (Panasonic Corporation) and mixed to prepare a dough, which was subjected to primary fermentation. Then, the dough was taken out from the household bread machine, put into a rectangular bread mold, frozen overnight at -20°C, and then thawed at room temperature. Secondary fermentation was carried out at 34° C. for 45 minutes, and baked at 170° C. for 22 minutes using a household bread machine to make bread. The volume of the obtained bread was measured using the rapeseed substitution method.

[0055] The outline of the rapeseed replacement method is as follows. Use an A cup to...

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PUM

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Abstract

Using a low-cost method that places little burden on the environment, to produce a frozen bread dough improver that has an improving effect on the rising of frozen bread dough, is highly safe, and is tasteless. Also to achieve effective use of yeast cell residue produced as a by-product of yeast extract. In the present invention, the yeast cell residue after the removal of useful extracts from yeast is suspended in water, heated, and then centrifuged to obtain a supernatant. Such fraction has an RNA content per solid content of 45% or greater, a dietary fiber content of 5 wt% or greater, a protein content of 10 wt% or greater, and a dietary fiber mannan content of 60 wt% or greater, and can be used to improve the rising of frozen bread dough.

Description

technical field [0001] The invention relates to a frozen bread dough improver obtained from yeast cell residues. Background technique [0002] The quality of bread is as much about freshness as fresh food. For this reason, bread manufacturing factories operate in the middle of the night, in the morning, and on holidays, and supply baked bread to grocery stores and the like. In addition, in order to provide bread with good freshness, so-called "eat-in bakery" (eat-in bakery) mode in which bread is manufactured at a store and sold at the same store is gradually increasing. Thus, maintaining freshness is an urgent concern for manufacturers and sellers of bread. In particular, it is desired to shorten the kneading time of bread dough, realize a method of manufacturing bread from frozen dough as soon as possible, and the like. The method of making bread from frozen dough refers to a method of freezing bread dough that has been kneaded in advance, thawing, fermenting, and bakin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/08
CPCA21D2/181A21D6/001A21D8/047A21D10/007A21D2/08
Inventor 河原秀久中尾英二阿孙健一池田咲子
Owner KOHJIN CO LTD