Yeast Extract Frozen Bread Dough Improver
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Solution Overview
Problem
Frozen bread dough suffers from reduced fermentation ability and impaired gluten formation due to yeast damage during freezing, leading to inadequate rising after thawing, and existing methods are complex, costly, and may not be fully effective, while there is a need for a natural and environmentally friendly solution that utilizes yeast cell body residue effectively.
Innovation Solution
A frozen bread dough improver is developed using a yeast extract obtained from Candida utilis yeast cell body residue, with specific compositional requirements (high RNA, dietary fiber, and protein content), which is added to the dough to improve rising without affecting taste and is produced with low environmental impact.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If yeast is damaged during freezing to enable frozen storage, then frozen bread dough can be stored and transported, but fermentation ability after thawing is reduced and rising is impaired
Solution Approach 1:
The patent introduces glutathione as an intermediary substance that mediates between the frozen storage condition and the yeast cells. The glutathione acts as a protective agent that reduces oxidative stress and damage to yeast during freezing, thereby maintaining fermentation ability after thawing while enabling frozen storage
Solution Approach 2:
The patent applies preliminary protection to yeast cells before freezing by adding glutathione and using specific freezing procedures. This preliminary action prevents or reduces cell damage during the freezing process, ensuring that yeast maintains its fermentation capability after thawing
2Reliability
If chemical and synthetic additives are used to improve frozen bread dough quality, then dough rising and quality can be enhanced, but healthiness and naturalness are compromised
Solution Approach 1:
The patent changes the parameter of the improver from chemical/synthetic to natural/biological origin. By using glutathione (a natural tripeptide) and yeast cell body residue (natural biological material) instead of chemical additives, the patent maintains dough rising quality while eliminating harmful chemical substances, thus improving healthiness and naturalness
Solution Approach 2:
The patent uses yeast cell body residue, which is a byproduct of yeast extract production, as the source of glutathione. This transforms waste material into a valuable natural improver, reducing costs and avoiding the need for synthetic chemical additives
3Reliability
If complex methods are used to improve frozen bread dough quality, then dough rising can be enhanced, but manufacturing complexity and cost increase
Solution Approach 1:
The patent combines multiple functions into a single substance: yeast cell body residue serves as both the source of glutathione (protecting yeast during freezing) and provides nutritional components (amino acids, peptides, nucleic acids) that support fermentation. This merging simplifies the manufacturing process compared to using multiple separate additives
Solution Approach 2:
The yeast cell body residue extract serves multiple functions simultaneously: it protects yeast cells during freezing, provides glutathione for antioxidant protection, supplies nutrients for fermentation, and improves dough quality. This multi-functionality reduces the need for multiple separate processing steps and additives
4Loss of substance
If yeast cell body residue is not effectively utilized, then production waste increases and environmental impact worsens, but resource efficiency is reduced
Solution Approach 1:
The patent recovers valuable components (glutathione, amino acids, peptides, nucleic acids) from yeast cell body residue that would otherwise be discarded as waste. By extracting and utilizing these components as a frozen bread dough improver, the patent converts waste into a valuable product, reducing both substance loss and environmental impact
Data Source
AI summary
[Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt% RNA, at least 5 wt% dietary fiber, and at least 10 wt% protein, and mannan content in the dietary fiber is at least 60 wt%. This can be used to improve rising of frozen bread dough.