Bread yeast and bread therewith

A technology of baker's yeast and yeast, applied in application, dough preparation, pre-baked dough processing, etc., can solve the problems of destroying bread flavor, unsatisfactory bread flavor, and masking aroma, etc., and achieve the effect of excellent flavor

Inactive Publication Date: 2005-10-12
JAPAN TOBACCO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as the amount of yeast is increased, the unique smell and smell of yeast will be strongly felt, and the flavor of bread is not ideal.
In addition, the use of dough with almost no non-fermentation method has a weaker fermented smell, and the peculiar smell of yeast is more strongly felt, and the flavor of bread is even less ideal.
[0003] In addition, in the ordinary bread making method (non-frozen dough fermenting method, scratsuchi method, non-freezing process) that does not freeze the dough, when the bread making method that shortens the fermentation time is used in order to shorten the operation time, it is for the same reason as above. , the flavor of the bread is not ideal
[0004] In addition, when using traditional baker's yeast to make bread using expensive fermented butter or oils such as yogurt, or fermented products such as panettone or alcohol, it is generally believed that the peculiar smell of baker's yeast Off-flavors can overwhelm the aroma and spoil the flavor of the bread

Method used

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  • Bread yeast and bread therewith
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Example 1 Breeding and Screening of Saccharomyces cerevisiae FT-4 Strain

[0033] Haploid yeast strains are obtained by germinating the spores of diploid yeast strains belonging to Saccharomyces cerevisiae (our company’s YF yeast) that have at least strong freezing resistance, so that they do not have freezing resistance, but are peculiar to yeasts. A haploid yeast strain is obtained by germinating the spores of a weak diploid yeast strain of S. Somatic yeast strains.

[0034] Next, these strains were screened for freezing resistance. Put 3ml of YPD liquid medium into a 13ml test tube, sterilize at 120°C for 15 minutes, use an inoculation loop to inoculate various strains, and culture at 30°C for 20 hours with shaking. The obtained bacterial cells were centrifuged at a speed of 3000 rpm for 15 minutes and collected, washed twice with cold water to collect the bacterial cells. Add 3ml of LF medium (dilute 10g of glucose, 30g of maltose, and 30g of sucrose to 1L with...

Embodiment 2

[0039] Select 4 strains that meet the above conditions and obtain good results in the bread-making test, and name one of them as Saccharomyces cerevisiae FT-4 strain. Example 2 Comparison of isobutyric acid content

[0040] Using an inoculation loop, FT-4 strain and baker's yeast from each company were inoculated with 100 ml of YPD liquid medium in a 500 ml Erlenmeyer flask with a stopper, and cultured at 30° C. for 20 hours with shaking. The culture solution was centrifuged at a speed of 3000 rpm for 5 minutes, and after the bacteria were collected, they were washed twice with sterilized distilled water, and the obtained washed cells were freeze-dried. Cold water was added to the freeze-dried bacterial cells to adjust the solid content to 20%, and then 10% glass beads were added, and the bacterial cells were pulverized by high-speed stirring with a vortex. After performing centrifugation at a rotation speed of 10000 rpm for 10 minutes, the isobutyric acid content of the sup...

Embodiment 3

[0043] Example 3 Non-frozen dough leavening activity

[0044] Using the FT-4 cells cultured in a 300L fermenter, the fermentation activity of non-frozen dough was measured by the Yeast Industry Association method according to the following procedure.

[0045] ·Cultivation of FT-4 strain beads

[0046] (1) Used for the cultivation of yeast species

[0047] Using an inoculation loop, inoculate FT-4 strain with 200ml YPD liquid medium in a 500ml Erlenmeyer flask with a stopper, shake at 30°C for 24 hours to obtain a culture medium, and inoculate the resulting culture medium into a 30L fermenter The 15L molasses culture medium (referring to Table 4), under the condition shown in Table 4, make the yeast species that 300L fermentor is used for cultivation.

[0048] (2) 300L fermenter culture

[0049] In a 300L fermenter, after adjusting 150L of the medium of the present invention shown in Table 4, all the yeast species cultured in the 30L fermenter were inoculated and cultured ...

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Abstract

Yeast for bread is prepared from two haploid strains. One of the said strains is obtained by making amphaploid spores, which are of anti-frozen, to germinate. Another is obtained by making amphaploid spores of brewer's yeast with less odor and wild yeast to germinate. Then odorless yeast, which is of anti-frozen, is obtained by sexual propagation out of the said both strains. It contains isobutyric acid <150ppm.

Description

field of invention [0001] The present invention relates to a new baker's yeast which has freezing resistance and has very weak odor peculiar to yeast, and bread using the baker's yeast. Background technique [0002] In recent years, due to the advantages of shortening labor time brought about by improving the efficiency of the baking and bread making process, the technology of making bread from frozen dough is increasing its proportion in the bread making industry. Frozen dough is a mixture of bread ingredients such as flour, sugar, salt, oil, yeast, and water. After forming, it is frozen and stored at about -20°C. If necessary, it is thawed, and finally fermented, and then baked. When freezing for a long time, even if anti-freezing yeast is used, it will suffer some degree of freezing damage. In order to shorten the final fermentation time after thawing, compared with ordinary bread, the amount of yeast added to frozen dough is generally increased to 2 -3 times or so. In ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A21D8/04A23L1/304C12N1/16C12N1/18C12R1/865
CPCA21D8/047C12R1/865C12N1/185C12R2001/865C12N1/18
Inventor 长泽淳
Owner JAPAN TOBACCO INC
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