Frozen fresh yeast molded body and production method thereof
A manufacturing method and technology of shaped bodies, applied in the fields of fungi, pre-baked dough processing, food science, etc., can solve the problems of low fermentation capacity, dead yeast fermentation capacity, weakening, etc., and achieve the effect of simple metering operation
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Embodiment 1～9 and comparative example 1～3
[0075] First, a mold for producing a molded body having the shapes, dimensions and linear grooves shown in Table 1 was prepared. The positions of the grooves are determined in such a manner that the areas of the regions divided by the grooves are the same as each other.
[0076] The fresh pressed yeast manufactured by KANEKA with a dry weight of 32% was weighed in a polyethylene bag, and it was put into the mold in a bagged state, and compression-molded with a hand press to obtain the bagged state A fresh yeast shaped body having the shapes, dimensions and grooves shown in Table 1. After molding, the fresh yeast molded body was taken out from the bag, and the following evaluations regarding long-term storage properties were performed. The dry matter weight of this fresh yeast shaped body is 32.3%.
[0077] Next, the shaped fresh yeast was frozen in an air-cooled freezer at -20° C. for two months, while being bagged, to obtain a frozen fresh shaped yeast in a bag.
Embodiment 10、11 and comparative example 5、6
[0082] Using dry matter weight is 19.2~42.3% KANEKA makes pressed fresh yeast, is the same as embodiment 1, according to the shape shown in table 1, size and groove and obtain the frozen fresh yeast molded body that puts into the bag.
[0083] (1) Long-term preservation
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