CA1299435C - Free flowing frozen particulate yeasts and use of these novel yeasts in frozen doughs - Google Patents
Free flowing frozen particulate yeasts and use of these novel yeasts in frozen doughsInfo
- Publication number
- CA1299435C CA1299435C CA000531409A CA531409A CA1299435C CA 1299435 C CA1299435 C CA 1299435C CA 000531409 A CA000531409 A CA 000531409A CA 531409 A CA531409 A CA 531409A CA 1299435 C CA1299435 C CA 1299435C
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/04—Preserving or maintaining viable microorganisms
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
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Abstract
ABSTRACT
The invention relates to a novel form of baker's yeasts, combining the advantages of fresh yeasts and dried yeasts, to frozen yeast having a dry matter content between 30 and 85%, preferably of at least 70%
and more preferably between 72 and 80% in the form of free-flowing particles incorporable directly in doughs, and to the process for obtaining said novel yeasts and their use in the manufacture of frozen doughs.
The invention relates to a novel form of baker's yeasts, combining the advantages of fresh yeasts and dried yeasts, to frozen yeast having a dry matter content between 30 and 85%, preferably of at least 70%
and more preferably between 72 and 80% in the form of free-flowing particles incorporable directly in doughs, and to the process for obtaining said novel yeasts and their use in the manufacture of frozen doughs.
Description
~9~35 FREE FLOWING FROZEN PARTIC[JLATE YEASTS
AND USE OF THESE NOVEL YEASTS IN FROZEN DOUGHS
The inven-tion relates -to a novel form of baker's yeasts, combining the advantages of fresh yeasts and dried yeasts. It relates to frozen yeast having a dry ma-tter conten-t be-tween 30 and 85%, prefer-ably of at least 70~ and more preferably be-tween 72 and 80% in the form of free-flowing par-ticles incorporable directly in doughs. The inven-tion also relates to -the process for ob-taining said novel yeasts and -their use in -the manufacture of ~rozen doughs.
STATE OF THE ART
Baker's yeasts are marketed essentially in -two forms:
. in the form of fresh yeas-t having a dry ma-tter content be-tween 27 and 35% occurring in blocks of 500 g or 1 kg, or in divided form (bulk yeas-t or crumbled yeast) in bags of 11 to 25 kg. So that fresh yeast remains in divided form and does not reagglomer-ate, it is often necessary to add to it a certain number of additives as indicated in British paten-ts 25 1,530,866 and 1,560,478 or European patent application No. 0,]53,117. This Eresh yeast preserved a-t ~C must be used at the latest wlthin one month an~ preferably within a period of two weeks. In practice, the storage conditions oE Eresh yeasts are rarely ldeal and this 3Q reference temperature of 4C is poorly respected.
Besides fresh yeast which has to be preserved at -~4C, there exists marginally a commercia:Lization oE fresh yeast in blocks o~ 500 g or 1 kg in frozen form. The freezing obligatorily results in blocks of yeas-ts; the bulk form divided yeast even wi-th additives, agglomer-.J~' ~
3~i;
a-tes in-to blocks on freezing. This yeas-t must be thawed to be incorpora-ted in doughs and used very rapid].y after thawing. The freezing-thawing -treatment is sligh-tly penalizing for the yeast and -the use of frozen yeasts in block form is inconvenien-t.
. in dried yeas-t form with a-t least 92% of dry matter. Active dry yeasts have the drawback of having lost a part of their gassing power during the drying and the membranes of the yeast cells are more or less altered. They have the advantage of long preser-vation, the best performing instan-t dry yeasts packaged under vacuum or in neutral gas have a loss of fermen-tative activity or gassing power of the order of 1% per month at 20C. These dry yeasts mus-t always be re-hydrated in a dough or in a l.iquid a-t at least 16C.
The prior art illus-trated by U.S. patent 3,089,774 comprises an attempt to prepare a yeast having an intermediate moisture content, bu-t this intermediate humidi-ty yeast is not being produced, a-t least in Western countries (Yeast Technology 1973, Reed and Peppler, page 94); its preservation properties are not sufficiently greater than those of fresh yeasts having about 30% of dry matter, preserved a-t +4C. In addition these yeasts wi-th intermediate humidity are very sensitive to temperature rise.
DESCRIPT.LON OF THE :[NVENTION
-The invention consists in :Ereezing by fluid-ization a dividecl bakerls yeast, so as to bring down the yeast pa:rticles :Erom a temperature equal to 0C or positive to a temperature between -5C and -30C, pref-erably to -:L8C or -20C in a time comprised between 5 m:inutes and severa:L hours, for example between 7 and 120 minutes or between 10 and ~0 minu-tes.
The freezing by fluidization in a flow oE air / `~
i~9~,,f~
or oE neutral gas between -10C and -~0C, preferab:Ly between -20C and -~0C and still more preferably be-tween -18C and -30C, permits, on the one hand, rapid heat transfer between the gas and the solid (the yeast particles in a fluidized bed) without resor-ting to very low tempe.ratures destructive of the yeast and, on -the other hand, the individualization of the particles which do not become reagglomerated. It is this latter characteristic of the fluidization which is the most interesting, since the yeast easily supports a slow drop in tempera-ture and since i-t is preferable that freezing is not too rapid.
This process can, if need be, be applied to fresh compressed baker's yeasts having a dry matter 15 content between 30 and ~0%, preferably of at least 35%, produced so as to be non-sticking and hence to be fluidizable without agglomerating. Great care must be taken in the design of -the fluidized bed freeze a.ppa-ratus and in the operations of fluidiza-tion of these fresh yeasts so as to obtain well individualized parti-cles. The freezing mus-t not be -too rapid, the drop in temperature when the temperature is lower than 0C must not be more than 1C per minute. The products obtained will still have a tendency to coalesce into clumps or lumps and even to agglomera-te completely, which is a considerable drawback.
This process applies preferentially to pre-dried yeasts which do not present any difficulty in fluidlzation. The pre-dry:ing w:ill also have the advan-tage of reclucing the cost of storage and of transpor-tation of these .Erozen yeasts due to the fact of their lower weights. Pre-drying to at least 72% and prefer-ably at least 7~ of dry matter will yuarantee against all risk of coalescing into clumps ln packages and will make the yeast particles remain perfectly free-flowing.
- r~
This pre-drying can be conducted until -the appearance of degradation of -the cell membranes due -to the fac-t of the elimination of internal water from -the yeast cells. I-t must never exceed 85% of dry matter and preferably it will be continued up to about 77% of dry matter, that is to say in order to obtain between 74 and 80% of dry matter.
The pre-dried baker's yeast having a dry matter content comprised be-tween 70 and 85% must be cooled as quickly as possible until a temperature com-prised between -1C and +4C, as yeasts having these dry matter contents incline to become heated very quickly and they should not be left at temperatures higher than 15C. Furthermore the freezing speed of -the yeast is not a critical parameter provided it is not too rapid. In other words, as soon as -the said speed is longer than about 5 to 10 minutes, there is no difference in the properties of the resulting yeast if the drop in temperature from 0C to -20C takes 10 minutes or 12 hours.
The freezing in a fluidized bed of yeast pre-dried to a dry matter content between 70 and 85%, preferably between 72 and 80%, hence of yeasts no longer containing external water or weakly bound water, considerably reduces the risk of crystallization which can affect -the integrity of the cells.
I'he particulate :Erozen baker's yeasts in their preferred :Eorm haviny a dry matter content between 70 and 85%, pre:Eerably between 72 and 80% ancl still more preferably between 7~ and 80%, have the aclvantacJes:
. of beincJ easy to handle and to incorporate or to disperse directly in the douyh wi.-thout prior thawing, . of preserving practically inde:Einitely the - ;
!.
3~-~
properties of the ini-tial fresh yeasts, taken as they come out of procluction.
The particulate frozen yeasts, according to -the invention, are paxticularly advantageous for the manufacture of frozen doughs in-tended to be preserved several months, -then to be thawed, fermen-ted and baked.
Studies done in the Applicants' labora-tories have shown that the manufacture of these frozen doughs requires, to ob-tain bread-products having uniformly and repro-ducibly the desired development, the use of yeasts richin reserve substances, particularly in trehalose and having intact rnembranes. In practice, taking into account the dlstribution circuits, fresh yeasts can only be used several days after they leave the factory, and often they have not been fully maintained at 4C, but rather at temperatures of the order of 10C.
Consequently, the results obtained after thawing the doughs are heterogeneous and give poor bread-products.
The employment of a particulate yeas-t, frozen by :Eluid-ization as soon as it has been produced, enables theuse of a yeast which has kept all of these properties, without any alteration and hence these drawbacks to be overcome. The use of said particulate frozen yeast in frozen dough enables the obtaining of better and more regular results giving satisfactory bread-products.
The :E:inely divided and free-flowing frozen yeasts have the advantage of being directly incorpora-ble or dispersable :in the cold doughs intended for freeæing, w:ith the result that the yeasts will be all 30. the less actl.ve in this dough be:Eore its freezing, a nil or very low activity of the yeasts before freezing being very desirable.
For this purpose, it w:ill be interesting to add the free flowing particulate frozen yeasts a-t about 77~ of dry matter -towards the end of kneading, just soon enough for i-t. to be totally dispersed in the dough. This late addition of particulate yeast at about 77% of dry matter does not penalize the dough development, contrary -to the late addition of fresh compressed yeast having a dry ma-tter content of 30%, i.n fact the water contained in the fresh compressed yeast and which is necessary for the dough development, can be added directly to the dough at the beginning of kneading, since the free flowing particula-te frozen yeasts are partially dehydrated.
It is to be noted that the finely divided frozen yeasts, in their preferred form having between 70~ and 85% of dry matter, preferably between 72 and 80~, do not show significantly more excretion or leakage in rehydration at low temperature than fresh yeas-t having about 32% of dry matter -taken just after its production and dispersed in the same medium, which shows that their membranes are intact and forms their interest in the manufacture of frozen doughs.
20. The yeasts frozen in a fluidized bed accord-ing to the inven-tion are presented in -the form of par-ticles of dimensions less than 3 mm. Preferably, the frozen yeasts according to the invention having a dry rnatter con-tent comprised between 70 and 85% of dry matter are presented in the form of vermicel~i of dia-meter less than 1 mm.
rrhe frozen yeasts accorcling to the invent:Lon can if necessary conta:in the additives disclosed in British patents 1,530,866 and 1,560,478 or in U.S.
patent ~,232,0~5 or in the European patent applica-tion 1.53,117; these add:itives may be for example silica and its derivatives. rrhey may if necessary con-tain also the additives ~Ised generally for drying like those described in U.S. patents Nos. 4,328,250, ~,370,420 and ~,396,632 lncorporated by reference; these additives J~, 3~
may be for example sorbitan monostearate, polyglycerol esters or citric esters of mono- and diglycerides and/or alginates, gums, cellulose deriva-tives. They can also contain lactose, lactoserum or skimmed milk, sorbitol, glycerol, gelatin, that is to say substances known as having cryoprotective properties. The addi-tion of these additives represents modified embodimentsof the invention but is in no way indispensable.
The frozen baker's yeasts, divided into par-ticles oE dimensions less than 3 mm, according -to the invention, are packaged in air or in neutral gas, the packaging in neutral gas only being of interest if the yeast must be preserved more than three months before being used. The frozen and divided yeasts are packaged in bags of 1 to 25 kg, constitu-ted of materials used commonly :Eor packaging of frozen food, for example, for frozen vegetables, such as polyethylene with vinyl ace-tate, -this material comprising an aluminum sheet if -the partic~llate frozen yeast is packaged in a neutral gas.
A fresh balcer's yeast is produced as indi-cated from line 14 of page 5 of the European patent published under No. 8,55~, or as indicated in Example 2 of U.S. patent ~,370,~20 or in the examples of the U.S.
patent ~,396,632.
A yeast haviny a dry matter content of 33'~
and contain:ing 7.3~ of nitrogen on dry matter is ob-tained. To this yeast i5 added a :Eine emulsion consti-30. tuted by so:rbitol esters or polyg:Lycerol es-ters in a proportion of about 1.5~ with respect to the dry matter oE the yeast. lt is extruded through a grid having perforations of width 0.5 to 3 mm, preferably 0.5 to 1 mm, and it is dried to about 75 to 78~ of dry matter by a particularly gentle or mild drying that is to say a r .L~., 3~
drying where the -temperature of the yeast does not exceed 35C and preferably 30C.
The yeas-t vermicelli having about 75 to 78~
of dry matter are transferred into a vibrated fluidizer supplied with air at -25C by a refrigerator unit, the whole being carefully heat-insulated or placed in a thermostated enclosure.
In general, it is possible to employ a fluid-izer of design identical with those used customarily for the drying of yeasts by fluidization, the essential difference being its supply wi-th air at a negative temperature. The principle used is the same: -through the solid product (-the particulate yeast) is made to pass an ascending flow of a fluid (air at a negative temperature, for example -25C) whose speed balances the weight of -the solid product and will ensure expan-sion of the layer of individualized and mobile solid particles into a fluidized bed.
There is noted in the freezing in fluidized bed an increase of the dry matter content of the yeast particles comprised between 0 and 1~.
The yeast vermicelli are frozen between -18C
and -20C in abou-t 20 to 30 minutes and packaged on the one hand in air, on the other hand in a neutral gas after freezing.
These bags are kept at -20C; the gassing power of the fresh yeast before drying and freezing and of the particulate frozen yeast with about 77~ dry matter as obtained is measured after 1 month, 2 months and 3 months of preservation at -20C.
The fermentative activities or gassing powers ob-tained, measured in the Burrows and Harrison Eer-mentometer accordlng to the test AL disclosed in U.S.
paten-ts No. 4,370,420 or 4,396,632, remain for the particulate frozen yeasts with about 77~ dry matter :'~
~2~3~
kep-t i.n preserva-tion, within the range comprised be-tween 97% and 101% of the value obtalned fro~ the same amoun-t of dry mat-ter of fresh yeast wi-th 33% of dry matter which has been used for obtaining -the above-mentioned particulate frozen yeas-ts. No significant loss of fermentative activity is observed.
The frozen yeas-t having a dry matter content of about 77% and occurring in the form of vermicelli remains fluid, that is to say that the particles of short vermicelli are very easy to disaggrega-te and hence to handle and -to use. They have a good free flowability.
A frozen baker's yeast in short vermicelli of diameter 0.5 to 1 rnm, having a dry ma-tter content of about 77% is prepared as in Example 1. The starting material is a fresh yeast having a content of about 7%
of ni-trogen with respec-t to dry matter and having a con-tent of more than 15% of trehalose with respect to the dry ma-tter. The frozen particula-te yeast obtained is kept for 11 weeks at -20C.
During the preparation o:E the above particu-late frozen yeast, a sample is taken of the yeast having about 77% of dry matter be:Eore freeziny and -this sample is kept for 11 weeks at -~4C.
An American commercial fresh yeast, mar]ceted in -the form o:E 1 pound blocks is sampled shortly a:Eter its production and it is transported by air to the -test site at ~4C. This fresh yeast had at the time of the test of the manufacture of frozen doughs disclosed below, a dry matter content of 30~ and a content of nitrogen with respect to dry matter of 9.1%.
A commercial instant dry yeast of good quali-ty with 95~ of dry matter was also used.
- r . 1'~
These 4 yeas-ts are tested in a bread-making trial of type U.S. White ~read, scheme No--time dough from frozen doughs. The 4 yeas-ts are incorporated di-rectly by blending with the flour, which is very penal-izing for instant dry yeast which will find itself incontact with a flow of water a-t 3C and a very cold dough. An instant dry yeast rehydrated under good con-ditions at at leas-t 30C and having been able to re-constitute its cell membranes will give a performance at least equal -to the control American fresh yeas-t.
The particulate frozen yeast having about 77~ of dry matter, kept 11 weeks at -20C is incorpora-ted directly without prior thawing.
The U.S. White Bread formula used has the 15 following composition:
U.S. flour ................. 100 parts by weight Water ........................... 57 " "
Salt ........................... 2.25 " "
Yeas-t dry matter .......... ~...... ..1.6 " "
20 Sugar ............................... ..8 " "
Shor-tening ....................... ..5 " "
Panodan 90 (Diacetyl tartaric ester of monoglycerides manu-factured by GRINDSTED) .......... .Ø3 " "
2S Ascorbic acid ....................... 100 ppm Bromate 50/50 ..... ~.............. 20 ppm (pure bromate:
10 ppm) The temperature oE the doughs at the end of kneading is 15C and the doughs obtained are immedi-ately placed in a container at -~0C after moulding so as to freeze them to -20C at the core. The duration between -the end of the kneacling and the end of the mou:Lding and hence the beginning of freezing is kept constant and equal -to 25 minutes. The frozen dough pieces obtained are kept at -20C. The dough pieces ,'~
,. i. ~
are thawed at the end of one, four, eigh-t, -twelve and sixteen weeks in a con-tainer at ~26C where they are brough to 4C a-t the core in 135 minutes. Then, the proof time periods for a dough development at constant volume, i.e. to a -template, in an incubator at 43C and 94~ rela-tive humidity, are measured.
The following results are obtained:
Proof--time expressed in minutes Particulate Par-ticulate Con-trol Control yeast having yeast having 7 7 %
fresh dry 77% of dry of dry matter, US yeast yeast matter kept frozen, kept 11 11 weeks at 4C weeks at -20C
1 week 105 145 110 95 4 weeks 115 158 125 100 8 weeks 124 168 131 102 12 weeks 136 175 138 110 2016 weeks 145 182 150 118 ~'here is noted on the average over several -tests an :increase in the proof time expressed in min-utes per week o:E preservation at -20C of the :Erozen doughs:
Control US :E:resh yeast .............. -r2.6 m:inutes/week Cont:ro:L dry yeast ................... -~2. 4 m:inutes/week Frozen yeast, ~.i.nely div:Lded and :Eree-f:Low:ing having about 77~ dry matter, kept 11 weeks at - 20C .... -~1. 6 minute/week.
E'XAM:P:LE 3 ~ frozen baker's yeast in short vermicelli of diameter 0.5 to 1 mm, having a cIry matter content of -J;
,1'~
abou-t 77% is prepared as in Example 1. The straln used is NCYC No. 995 disclosed in U.S. patent No. 4,496,632.
The cultivation of -this s-train is conducted essentially so as -to obtain a fresh yeast wi-th a rela-tively high ni-trogen centent, equal or greater than 8%.
The emulsifier added to the fresh yeast is sorbitan monostearate in propor-tion of 0.3% with re spect to the dry matter of the yeast.
The analysis of the free flowing particulate frozen yeast ob-tained is as follows (resul-ts of 8 tests):
Average Dry matter ....................... 74 to 80 % 77 %
Nitrogen on dry ma-tter .......... 7.9 to 8.6% 8.2 15 Fermentative activity measured in the Burrows and Harrison fermentometer according to the above-mentioned test Al, in 2 hours notably disclosed in -the 2Q U.S. patent 4,396,632 ..... 159 to 170 ml 162 ml of CO2 The free flowing frozen particulate yeast ob~
tained has a fermentative activity or gassing power of the same range as that of very active fresh compressed yeasts and a preservation at least equal -to that of best dry yeasts, and an activity superior by the order of 25% to that of these dry yeasts.
B~MPLE 4 A frozen baker's yeast in short vermicelli of diameter 0.5 to 1 mm, havln~ a dry matter content of about 77~ ls prepared as ln Exaople 1.
The straln used is an osmotolerant strain belonging to the group of stralns NCYC R 30, NCYC 878, NCYC 996 or NCYC 890 dlsclosed ln the U.S. patents Nos.
4,328,250, 4,318,930 and 4,396,632.
~ 13 -These s-trains are multiplied as indicated in the aforesaid U.S. paten-ts. The emulsifier used is sorbitan monostearate i.n proportion of 0.3% with re-spect to the dry matter of the yeast.
The free flowing particulate yeast obtained having a dry matter content of about 77% has a fermen-ta-tive activity or gassing power at least equal to 30 ml in test A4, in one hour, and preferably at least equal to 40 ml of CO2 in test A4, in one hour, de-scribed in the aforesaid U.S. patents.
This free flowing particulate yeast is used for making Danish Pastry according to a formula of the type:
Flour ............................. 100 parts by weight 15 Sugar ............................... 15 " "
Shor-tening ....................... 15 " "
US fresh yeast -~ sal-ts, oxldants and emulsifiers ........ 15 " "
Water ............................. 50 " "
20. The kneading is performed in three steps in a double-casing horizontal mixer containing ice-water at -18C. The star-tiny dough temperature is of ~C and the final dough temperature is maximum 10C.
In such a process, it is very difficult to use dry yeast unless this yeas-t is rehydra-ted at at least 20C and after 1 hour, the yeast cream obtained is cooled down.
3 to 5 parts by weight of the free flowincJ
particulate yeast i.s incorporatecl directly into the dough in place of the 15 parts by weight of fresh comp:ressec~ yeast to obtain at least the same dough development.
,i,
AND USE OF THESE NOVEL YEASTS IN FROZEN DOUGHS
The inven-tion relates -to a novel form of baker's yeasts, combining the advantages of fresh yeasts and dried yeasts. It relates to frozen yeast having a dry ma-tter conten-t be-tween 30 and 85%, prefer-ably of at least 70~ and more preferably be-tween 72 and 80% in the form of free-flowing par-ticles incorporable directly in doughs. The inven-tion also relates to -the process for ob-taining said novel yeasts and -their use in -the manufacture of ~rozen doughs.
STATE OF THE ART
Baker's yeasts are marketed essentially in -two forms:
. in the form of fresh yeas-t having a dry ma-tter content be-tween 27 and 35% occurring in blocks of 500 g or 1 kg, or in divided form (bulk yeas-t or crumbled yeast) in bags of 11 to 25 kg. So that fresh yeast remains in divided form and does not reagglomer-ate, it is often necessary to add to it a certain number of additives as indicated in British paten-ts 25 1,530,866 and 1,560,478 or European patent application No. 0,]53,117. This Eresh yeast preserved a-t ~C must be used at the latest wlthin one month an~ preferably within a period of two weeks. In practice, the storage conditions oE Eresh yeasts are rarely ldeal and this 3Q reference temperature of 4C is poorly respected.
Besides fresh yeast which has to be preserved at -~4C, there exists marginally a commercia:Lization oE fresh yeast in blocks o~ 500 g or 1 kg in frozen form. The freezing obligatorily results in blocks of yeas-ts; the bulk form divided yeast even wi-th additives, agglomer-.J~' ~
3~i;
a-tes in-to blocks on freezing. This yeas-t must be thawed to be incorpora-ted in doughs and used very rapid].y after thawing. The freezing-thawing -treatment is sligh-tly penalizing for the yeast and -the use of frozen yeasts in block form is inconvenien-t.
. in dried yeas-t form with a-t least 92% of dry matter. Active dry yeasts have the drawback of having lost a part of their gassing power during the drying and the membranes of the yeast cells are more or less altered. They have the advantage of long preser-vation, the best performing instan-t dry yeasts packaged under vacuum or in neutral gas have a loss of fermen-tative activity or gassing power of the order of 1% per month at 20C. These dry yeasts mus-t always be re-hydrated in a dough or in a l.iquid a-t at least 16C.
The prior art illus-trated by U.S. patent 3,089,774 comprises an attempt to prepare a yeast having an intermediate moisture content, bu-t this intermediate humidi-ty yeast is not being produced, a-t least in Western countries (Yeast Technology 1973, Reed and Peppler, page 94); its preservation properties are not sufficiently greater than those of fresh yeasts having about 30% of dry matter, preserved a-t +4C. In addition these yeasts wi-th intermediate humidity are very sensitive to temperature rise.
DESCRIPT.LON OF THE :[NVENTION
-The invention consists in :Ereezing by fluid-ization a dividecl bakerls yeast, so as to bring down the yeast pa:rticles :Erom a temperature equal to 0C or positive to a temperature between -5C and -30C, pref-erably to -:L8C or -20C in a time comprised between 5 m:inutes and severa:L hours, for example between 7 and 120 minutes or between 10 and ~0 minu-tes.
The freezing by fluidization in a flow oE air / `~
i~9~,,f~
or oE neutral gas between -10C and -~0C, preferab:Ly between -20C and -~0C and still more preferably be-tween -18C and -30C, permits, on the one hand, rapid heat transfer between the gas and the solid (the yeast particles in a fluidized bed) without resor-ting to very low tempe.ratures destructive of the yeast and, on -the other hand, the individualization of the particles which do not become reagglomerated. It is this latter characteristic of the fluidization which is the most interesting, since the yeast easily supports a slow drop in tempera-ture and since i-t is preferable that freezing is not too rapid.
This process can, if need be, be applied to fresh compressed baker's yeasts having a dry matter 15 content between 30 and ~0%, preferably of at least 35%, produced so as to be non-sticking and hence to be fluidizable without agglomerating. Great care must be taken in the design of -the fluidized bed freeze a.ppa-ratus and in the operations of fluidiza-tion of these fresh yeasts so as to obtain well individualized parti-cles. The freezing mus-t not be -too rapid, the drop in temperature when the temperature is lower than 0C must not be more than 1C per minute. The products obtained will still have a tendency to coalesce into clumps or lumps and even to agglomera-te completely, which is a considerable drawback.
This process applies preferentially to pre-dried yeasts which do not present any difficulty in fluidlzation. The pre-dry:ing w:ill also have the advan-tage of reclucing the cost of storage and of transpor-tation of these .Erozen yeasts due to the fact of their lower weights. Pre-drying to at least 72% and prefer-ably at least 7~ of dry matter will yuarantee against all risk of coalescing into clumps ln packages and will make the yeast particles remain perfectly free-flowing.
- r~
This pre-drying can be conducted until -the appearance of degradation of -the cell membranes due -to the fac-t of the elimination of internal water from -the yeast cells. I-t must never exceed 85% of dry matter and preferably it will be continued up to about 77% of dry matter, that is to say in order to obtain between 74 and 80% of dry matter.
The pre-dried baker's yeast having a dry matter content comprised be-tween 70 and 85% must be cooled as quickly as possible until a temperature com-prised between -1C and +4C, as yeasts having these dry matter contents incline to become heated very quickly and they should not be left at temperatures higher than 15C. Furthermore the freezing speed of -the yeast is not a critical parameter provided it is not too rapid. In other words, as soon as -the said speed is longer than about 5 to 10 minutes, there is no difference in the properties of the resulting yeast if the drop in temperature from 0C to -20C takes 10 minutes or 12 hours.
The freezing in a fluidized bed of yeast pre-dried to a dry matter content between 70 and 85%, preferably between 72 and 80%, hence of yeasts no longer containing external water or weakly bound water, considerably reduces the risk of crystallization which can affect -the integrity of the cells.
I'he particulate :Erozen baker's yeasts in their preferred :Eorm haviny a dry matter content between 70 and 85%, pre:Eerably between 72 and 80% ancl still more preferably between 7~ and 80%, have the aclvantacJes:
. of beincJ easy to handle and to incorporate or to disperse directly in the douyh wi.-thout prior thawing, . of preserving practically inde:Einitely the - ;
!.
3~-~
properties of the ini-tial fresh yeasts, taken as they come out of procluction.
The particulate frozen yeasts, according to -the invention, are paxticularly advantageous for the manufacture of frozen doughs in-tended to be preserved several months, -then to be thawed, fermen-ted and baked.
Studies done in the Applicants' labora-tories have shown that the manufacture of these frozen doughs requires, to ob-tain bread-products having uniformly and repro-ducibly the desired development, the use of yeasts richin reserve substances, particularly in trehalose and having intact rnembranes. In practice, taking into account the dlstribution circuits, fresh yeasts can only be used several days after they leave the factory, and often they have not been fully maintained at 4C, but rather at temperatures of the order of 10C.
Consequently, the results obtained after thawing the doughs are heterogeneous and give poor bread-products.
The employment of a particulate yeas-t, frozen by :Eluid-ization as soon as it has been produced, enables theuse of a yeast which has kept all of these properties, without any alteration and hence these drawbacks to be overcome. The use of said particulate frozen yeast in frozen dough enables the obtaining of better and more regular results giving satisfactory bread-products.
The :E:inely divided and free-flowing frozen yeasts have the advantage of being directly incorpora-ble or dispersable :in the cold doughs intended for freeæing, w:ith the result that the yeasts will be all 30. the less actl.ve in this dough be:Eore its freezing, a nil or very low activity of the yeasts before freezing being very desirable.
For this purpose, it w:ill be interesting to add the free flowing particulate frozen yeasts a-t about 77~ of dry matter -towards the end of kneading, just soon enough for i-t. to be totally dispersed in the dough. This late addition of particulate yeast at about 77% of dry matter does not penalize the dough development, contrary -to the late addition of fresh compressed yeast having a dry ma-tter content of 30%, i.n fact the water contained in the fresh compressed yeast and which is necessary for the dough development, can be added directly to the dough at the beginning of kneading, since the free flowing particula-te frozen yeasts are partially dehydrated.
It is to be noted that the finely divided frozen yeasts, in their preferred form having between 70~ and 85% of dry matter, preferably between 72 and 80~, do not show significantly more excretion or leakage in rehydration at low temperature than fresh yeas-t having about 32% of dry matter -taken just after its production and dispersed in the same medium, which shows that their membranes are intact and forms their interest in the manufacture of frozen doughs.
20. The yeasts frozen in a fluidized bed accord-ing to the inven-tion are presented in -the form of par-ticles of dimensions less than 3 mm. Preferably, the frozen yeasts according to the invention having a dry rnatter con-tent comprised between 70 and 85% of dry matter are presented in the form of vermicel~i of dia-meter less than 1 mm.
rrhe frozen yeasts accorcling to the invent:Lon can if necessary conta:in the additives disclosed in British patents 1,530,866 and 1,560,478 or in U.S.
patent ~,232,0~5 or in the European patent applica-tion 1.53,117; these add:itives may be for example silica and its derivatives. rrhey may if necessary con-tain also the additives ~Ised generally for drying like those described in U.S. patents Nos. 4,328,250, ~,370,420 and ~,396,632 lncorporated by reference; these additives J~, 3~
may be for example sorbitan monostearate, polyglycerol esters or citric esters of mono- and diglycerides and/or alginates, gums, cellulose deriva-tives. They can also contain lactose, lactoserum or skimmed milk, sorbitol, glycerol, gelatin, that is to say substances known as having cryoprotective properties. The addi-tion of these additives represents modified embodimentsof the invention but is in no way indispensable.
The frozen baker's yeasts, divided into par-ticles oE dimensions less than 3 mm, according -to the invention, are packaged in air or in neutral gas, the packaging in neutral gas only being of interest if the yeast must be preserved more than three months before being used. The frozen and divided yeasts are packaged in bags of 1 to 25 kg, constitu-ted of materials used commonly :Eor packaging of frozen food, for example, for frozen vegetables, such as polyethylene with vinyl ace-tate, -this material comprising an aluminum sheet if -the partic~llate frozen yeast is packaged in a neutral gas.
A fresh balcer's yeast is produced as indi-cated from line 14 of page 5 of the European patent published under No. 8,55~, or as indicated in Example 2 of U.S. patent ~,370,~20 or in the examples of the U.S.
patent ~,396,632.
A yeast haviny a dry matter content of 33'~
and contain:ing 7.3~ of nitrogen on dry matter is ob-tained. To this yeast i5 added a :Eine emulsion consti-30. tuted by so:rbitol esters or polyg:Lycerol es-ters in a proportion of about 1.5~ with respect to the dry matter oE the yeast. lt is extruded through a grid having perforations of width 0.5 to 3 mm, preferably 0.5 to 1 mm, and it is dried to about 75 to 78~ of dry matter by a particularly gentle or mild drying that is to say a r .L~., 3~
drying where the -temperature of the yeast does not exceed 35C and preferably 30C.
The yeas-t vermicelli having about 75 to 78~
of dry matter are transferred into a vibrated fluidizer supplied with air at -25C by a refrigerator unit, the whole being carefully heat-insulated or placed in a thermostated enclosure.
In general, it is possible to employ a fluid-izer of design identical with those used customarily for the drying of yeasts by fluidization, the essential difference being its supply wi-th air at a negative temperature. The principle used is the same: -through the solid product (-the particulate yeast) is made to pass an ascending flow of a fluid (air at a negative temperature, for example -25C) whose speed balances the weight of -the solid product and will ensure expan-sion of the layer of individualized and mobile solid particles into a fluidized bed.
There is noted in the freezing in fluidized bed an increase of the dry matter content of the yeast particles comprised between 0 and 1~.
The yeast vermicelli are frozen between -18C
and -20C in abou-t 20 to 30 minutes and packaged on the one hand in air, on the other hand in a neutral gas after freezing.
These bags are kept at -20C; the gassing power of the fresh yeast before drying and freezing and of the particulate frozen yeast with about 77~ dry matter as obtained is measured after 1 month, 2 months and 3 months of preservation at -20C.
The fermentative activities or gassing powers ob-tained, measured in the Burrows and Harrison Eer-mentometer accordlng to the test AL disclosed in U.S.
paten-ts No. 4,370,420 or 4,396,632, remain for the particulate frozen yeasts with about 77~ dry matter :'~
~2~3~
kep-t i.n preserva-tion, within the range comprised be-tween 97% and 101% of the value obtalned fro~ the same amoun-t of dry mat-ter of fresh yeast wi-th 33% of dry matter which has been used for obtaining -the above-mentioned particulate frozen yeas-ts. No significant loss of fermentative activity is observed.
The frozen yeas-t having a dry matter content of about 77% and occurring in the form of vermicelli remains fluid, that is to say that the particles of short vermicelli are very easy to disaggrega-te and hence to handle and -to use. They have a good free flowability.
A frozen baker's yeast in short vermicelli of diameter 0.5 to 1 rnm, having a dry ma-tter content of about 77% is prepared as in Example 1. The starting material is a fresh yeast having a content of about 7%
of ni-trogen with respec-t to dry matter and having a con-tent of more than 15% of trehalose with respect to the dry ma-tter. The frozen particula-te yeast obtained is kept for 11 weeks at -20C.
During the preparation o:E the above particu-late frozen yeast, a sample is taken of the yeast having about 77% of dry matter be:Eore freeziny and -this sample is kept for 11 weeks at -~4C.
An American commercial fresh yeast, mar]ceted in -the form o:E 1 pound blocks is sampled shortly a:Eter its production and it is transported by air to the -test site at ~4C. This fresh yeast had at the time of the test of the manufacture of frozen doughs disclosed below, a dry matter content of 30~ and a content of nitrogen with respect to dry matter of 9.1%.
A commercial instant dry yeast of good quali-ty with 95~ of dry matter was also used.
- r . 1'~
These 4 yeas-ts are tested in a bread-making trial of type U.S. White ~read, scheme No--time dough from frozen doughs. The 4 yeas-ts are incorporated di-rectly by blending with the flour, which is very penal-izing for instant dry yeast which will find itself incontact with a flow of water a-t 3C and a very cold dough. An instant dry yeast rehydrated under good con-ditions at at leas-t 30C and having been able to re-constitute its cell membranes will give a performance at least equal -to the control American fresh yeas-t.
The particulate frozen yeast having about 77~ of dry matter, kept 11 weeks at -20C is incorpora-ted directly without prior thawing.
The U.S. White Bread formula used has the 15 following composition:
U.S. flour ................. 100 parts by weight Water ........................... 57 " "
Salt ........................... 2.25 " "
Yeas-t dry matter .......... ~...... ..1.6 " "
20 Sugar ............................... ..8 " "
Shor-tening ....................... ..5 " "
Panodan 90 (Diacetyl tartaric ester of monoglycerides manu-factured by GRINDSTED) .......... .Ø3 " "
2S Ascorbic acid ....................... 100 ppm Bromate 50/50 ..... ~.............. 20 ppm (pure bromate:
10 ppm) The temperature oE the doughs at the end of kneading is 15C and the doughs obtained are immedi-ately placed in a container at -~0C after moulding so as to freeze them to -20C at the core. The duration between -the end of the kneacling and the end of the mou:Lding and hence the beginning of freezing is kept constant and equal -to 25 minutes. The frozen dough pieces obtained are kept at -20C. The dough pieces ,'~
,. i. ~
are thawed at the end of one, four, eigh-t, -twelve and sixteen weeks in a con-tainer at ~26C where they are brough to 4C a-t the core in 135 minutes. Then, the proof time periods for a dough development at constant volume, i.e. to a -template, in an incubator at 43C and 94~ rela-tive humidity, are measured.
The following results are obtained:
Proof--time expressed in minutes Particulate Par-ticulate Con-trol Control yeast having yeast having 7 7 %
fresh dry 77% of dry of dry matter, US yeast yeast matter kept frozen, kept 11 11 weeks at 4C weeks at -20C
1 week 105 145 110 95 4 weeks 115 158 125 100 8 weeks 124 168 131 102 12 weeks 136 175 138 110 2016 weeks 145 182 150 118 ~'here is noted on the average over several -tests an :increase in the proof time expressed in min-utes per week o:E preservation at -20C of the :Erozen doughs:
Control US :E:resh yeast .............. -r2.6 m:inutes/week Cont:ro:L dry yeast ................... -~2. 4 m:inutes/week Frozen yeast, ~.i.nely div:Lded and :Eree-f:Low:ing having about 77~ dry matter, kept 11 weeks at - 20C .... -~1. 6 minute/week.
E'XAM:P:LE 3 ~ frozen baker's yeast in short vermicelli of diameter 0.5 to 1 mm, having a cIry matter content of -J;
,1'~
abou-t 77% is prepared as in Example 1. The straln used is NCYC No. 995 disclosed in U.S. patent No. 4,496,632.
The cultivation of -this s-train is conducted essentially so as -to obtain a fresh yeast wi-th a rela-tively high ni-trogen centent, equal or greater than 8%.
The emulsifier added to the fresh yeast is sorbitan monostearate in propor-tion of 0.3% with re spect to the dry matter of the yeast.
The analysis of the free flowing particulate frozen yeast ob-tained is as follows (resul-ts of 8 tests):
Average Dry matter ....................... 74 to 80 % 77 %
Nitrogen on dry ma-tter .......... 7.9 to 8.6% 8.2 15 Fermentative activity measured in the Burrows and Harrison fermentometer according to the above-mentioned test Al, in 2 hours notably disclosed in -the 2Q U.S. patent 4,396,632 ..... 159 to 170 ml 162 ml of CO2 The free flowing frozen particulate yeast ob~
tained has a fermentative activity or gassing power of the same range as that of very active fresh compressed yeasts and a preservation at least equal -to that of best dry yeasts, and an activity superior by the order of 25% to that of these dry yeasts.
B~MPLE 4 A frozen baker's yeast in short vermicelli of diameter 0.5 to 1 mm, havln~ a dry matter content of about 77~ ls prepared as ln Exaople 1.
The straln used is an osmotolerant strain belonging to the group of stralns NCYC R 30, NCYC 878, NCYC 996 or NCYC 890 dlsclosed ln the U.S. patents Nos.
4,328,250, 4,318,930 and 4,396,632.
~ 13 -These s-trains are multiplied as indicated in the aforesaid U.S. paten-ts. The emulsifier used is sorbitan monostearate i.n proportion of 0.3% with re-spect to the dry matter of the yeast.
The free flowing particulate yeast obtained having a dry matter content of about 77% has a fermen-ta-tive activity or gassing power at least equal to 30 ml in test A4, in one hour, and preferably at least equal to 40 ml of CO2 in test A4, in one hour, de-scribed in the aforesaid U.S. patents.
This free flowing particulate yeast is used for making Danish Pastry according to a formula of the type:
Flour ............................. 100 parts by weight 15 Sugar ............................... 15 " "
Shor-tening ....................... 15 " "
US fresh yeast -~ sal-ts, oxldants and emulsifiers ........ 15 " "
Water ............................. 50 " "
20. The kneading is performed in three steps in a double-casing horizontal mixer containing ice-water at -18C. The star-tiny dough temperature is of ~C and the final dough temperature is maximum 10C.
In such a process, it is very difficult to use dry yeast unless this yeas-t is rehydra-ted at at least 20C and after 1 hour, the yeast cream obtained is cooled down.
3 to 5 parts by weight of the free flowincJ
particulate yeast i.s incorporatecl directly into the dough in place of the 15 parts by weight of fresh comp:ressec~ yeast to obtain at least the same dough development.
,i,
Claims (18)
1. A frozen baker's yeast in the form of free flowing particles having a diameter of less than 3 mm and a dry matter content of from 70 to 85 percent by weight.
2. A frozen baker's yeast according to claim 1, having a dry matter content comprised between 72 to 80 percent by weight.
3. A frozen baker's yeast according to one of claims 1 and 2, having a dry matter content comprised between 74 to 80 percent by weight.
4. A frozen baker's yeast according to one of claims 1 and 2, wherein the free flowing particles have a diameter of less than 1 mm.
5. A process for the manufacture of frozen baker's yeast in the form of free flowing particles having a dry matter content comprised between 70 to 85 percent by weight, which comprises:
a) dividing by extrusion fresh yeast into individual particles of less than 3 mm in diameter and bringing the particles by gentle drying to a dry matter content comprised between 70 to 85 percent by weight;
b) cooling quickly and freezing the dried particles to a temperature of between -5°C and -30°C by fluidization in an air flow at a temperature between -10°C and -40°C; and c) recovering the frozen particles.
a) dividing by extrusion fresh yeast into individual particles of less than 3 mm in diameter and bringing the particles by gentle drying to a dry matter content comprised between 70 to 85 percent by weight;
b) cooling quickly and freezing the dried particles to a temperature of between -5°C and -30°C by fluidization in an air flow at a temperature between -10°C and -40°C; and c) recovering the frozen particles.
6. A process according to claim 5, wherein the air flow is at a temperature comprised between -18°C and -40°C.
7. A process according to one of claims 5 and 6, wherein the fresh yeast is divided by extrusion to a diameter of less than 1 mm.
8. A process according to one of claims 5 and 6, wherein the fresh yeast is dried to a dry matter content comprised between 72 and 80 percent by weight.
9. A process according to claim 7, wherein the fresh yeast is dried to a dry matter content comprised between 72 and 80 percent by weight.
10. A process according to one of claims 5, 6 and 9 wherein a protective additive is added to the yeast before extrusion.
11. A process according to claim 7, wherein a protective additive is added to the yeast before extrusion.
12. A process according to claim 8, wherein a protective additive is added to the yeast before extrusion.
13. A process according to claim 10, wherein the protective additive is selected from anticaking, drying protective and cryoprotective additives.
14. A process according to claim 11, wherein the protective additive is selected from anticaking, drying protective and cryoprotective additives.
15. A process according to claim 12, wherein the protective additive is selected from anticaking, drying protective and cryoprotective additives.
16. In a process for manufacturing frozen doughs wherein yeast is added to dough and the resulting mixture is frozen to yield a frozen leavened dough, the improvement consisting of adding the baker's yeast of one of claims 1 and 2 to dough prior to freezing of the dough.
17. In a process for manufacturing frozen doughs wherein yeast is added to dough and the resulting mixture is frozen to yield a frozen leavened dough, the improvement consisting of adding the baker's yeast of claim 3 to dough prior to freezing of the dough.
18. In a process for manufacturing frozen doughs wherein yeast is added to dough and the resulting mixture is frozen to yield a frozen leavened dough, the improvement consisting of adding the baker's yeast of claim 4 to dough prior to freezing of the dough.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US84051086A | 1986-03-07 | 1986-03-07 | |
| US840,510 | 1992-02-24 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1299435C true CA1299435C (en) | 1992-04-28 |
Family
ID=25282562
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000531409A Expired - Lifetime CA1299435C (en) | 1986-03-07 | 1987-03-06 | Free flowing frozen particulate yeasts and use of these novel yeasts in frozen doughs |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0237427B2 (en) |
| JP (1) | JPS62282578A (en) |
| AU (1) | AU609030B2 (en) |
| CA (1) | CA1299435C (en) |
| DE (1) | DE3764981D1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2563169B1 (en) | 2010-04-27 | 2017-06-14 | Chr. Hansen A/S | Method for the preparation of a fermented beverage |
| WO2017178879A1 (en) | 2016-04-12 | 2017-10-19 | Nextferm Technologies Ltd. | Freeze-resistant yeast and uses thereof |
| EP3318646A1 (en) | 2016-11-04 | 2018-05-09 | NextFerm Technologies Ltd. | Freeze-resistant yeast and uses thereof |
| RU2718551C1 (en) * | 2019-11-15 | 2020-04-08 | Александр Федорович Попов | Method for space biological research |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7288370B1 (en) | 2000-11-20 | 2007-10-30 | Lasaffre Et Cie | Baker's yeasts and strains for their preparation |
| EP3063263A1 (en) * | 2013-10-28 | 2016-09-07 | Danisco US Inc. | Large scale genetically engineered active dry yeast |
| EP3234166A1 (en) | 2014-12-19 | 2017-10-25 | Danisco US Inc. | Glucoamylase blends |
| JP6810826B2 (en) * | 2018-02-27 | 2021-01-06 | 株式会社カネカ | Frozen yeast molded product and its manufacturing method |
| US20220290119A1 (en) | 2019-07-26 | 2022-09-15 | Nextferm Technologies Ltd. | Astaxanthin Over-Producing Strains of Phaffia Rhodozyma |
| EP3839056A1 (en) | 2019-12-20 | 2021-06-23 | NextFerm Technologies Ltd. | Astaxanthin over-producing strains of phaffia rhodozyma |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB634919A (en) * | 1945-05-04 | 1950-03-29 | Svenska Jaestfabriks Aktiebola | Process for the treatment of baker's yeast |
| US3228838A (en) * | 1959-04-23 | 1966-01-11 | Union Carbide Corp | Preservation of biological substances |
| US3089774A (en) * | 1959-05-29 | 1963-05-14 | Anheuser Busch | Method of producing a bakers' yeast |
| FR2148727A5 (en) * | 1971-07-30 | 1973-03-23 | Lesaffre Soc Ind | Dried baker's yeast - which can be first made into a paste with water or be added in dry form |
| US4652453A (en) * | 1984-02-10 | 1987-03-24 | Nabisco Brands, Inc. | Preparation of free-flowing particulate yeast |
-
1987
- 1987-03-06 CA CA000531409A patent/CA1299435C/en not_active Expired - Lifetime
- 1987-03-06 AU AU69781/87A patent/AU609030B2/en not_active Expired
- 1987-03-07 JP JP5123187A patent/JPS62282578A/en active Pending
- 1987-03-09 EP EP19870400510 patent/EP0237427B2/en not_active Expired - Lifetime
- 1987-03-09 DE DE8787400510T patent/DE3764981D1/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2563169B1 (en) | 2010-04-27 | 2017-06-14 | Chr. Hansen A/S | Method for the preparation of a fermented beverage |
| EP3248471A1 (en) * | 2010-04-27 | 2017-11-29 | Chr. Hansen A/S | Container containing yeast in frozen form or thawed frozen yeast in liquid form |
| US11311032B2 (en) | 2010-04-27 | 2022-04-26 | Chr. Hansen A/S | Method for inoculating yeast into fruit juice |
| WO2017178879A1 (en) | 2016-04-12 | 2017-10-19 | Nextferm Technologies Ltd. | Freeze-resistant yeast and uses thereof |
| US11597908B2 (en) | 2016-04-12 | 2023-03-07 | Nextferm Technologies Ltd. | Freeze-resistant yeast and uses thereof |
| EP3318646A1 (en) | 2016-11-04 | 2018-05-09 | NextFerm Technologies Ltd. | Freeze-resistant yeast and uses thereof |
| RU2718551C1 (en) * | 2019-11-15 | 2020-04-08 | Александр Федорович Попов | Method for space biological research |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0237427A3 (en) | 1988-10-12 |
| AU6978187A (en) | 1987-09-10 |
| DE3764981D1 (en) | 1990-10-25 |
| EP0237427B2 (en) | 1997-03-19 |
| EP0237427A2 (en) | 1987-09-16 |
| EP0237427B1 (en) | 1990-09-19 |
| JPS62282578A (en) | 1987-12-08 |
| AU609030B2 (en) | 1991-04-26 |
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