JP2013172739A - Bread yeast - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide refrigeration-proof yeast exhibiting fermentative ability well even in sugarless dough, to provide dough containing the yeast, and to provide a method for producing a food/drink using such dough.SOLUTION: The yeast belongs to the genus Saccharomyces, wherein the generation level of carbon dioxide at 30°C from dough obtained by storing sugarless dough containing the yeast at 5°C for 7 days is 1.8 milliliters or higher per one gram of the dough for 120 min. The dough obtained using the yeast is also provided. Further, a method for producing a food/drink and comprising using such dough is provided. The above dough is preferably sugarless or low-sugar one, and the food/drink is e.g. bread, and pizza.

Description

  The present invention relates to a method for producing yeast, dough and food and drink.

In the bakery industry, a method of freezing and storing dough for rationalization of production, and using the dough by thawing and returning to room temperature when necessary is widely used. Extremely high energy costs are required for thawing and the like. For this reason, the dough is often stored refrigerated and the dough is returned to room temperature as necessary.
However, in refrigerated storage, even if the temperature is low, the fermentation of yeast progresses in the dough and sugar is consumed, and the yeast itself also deteriorates. There is a problem in that no gas is generated and the volume (specific volume) of the bread becomes small even when baked. For this reason, in the manufacture of the dough for refrigerated storage, a yeast whose fermentation ability is suppressed at a low temperature and whose fermentation ability is restored when returned to room temperature, so-called refrigeration resistant yeast (see Patent Documents 1 to 8) is preferably used. .

  However, a dough with a low sugar concentration, such as a dough for French bread, has a problem that a sufficient amount of carbon dioxide gas is not generated in the conventional refrigeration-resistant yeast, and the volume of bread is reduced. It is rare.

JP-A-5-336872 JP-A-4-234939 Japanese Patent Laid-Open No. 7-246087 JP 2003-304863 A JP 2003-47391 A JP 2001-78655 A JP-A-7-79767 JP-A-8-154666

  The objective of this invention is providing the manufacturing method of the food-drinks using the refrigeration tolerance yeast which shows favorable fermentability also in sugar-free dough, the dough containing this yeast, or this dough.

The present invention relates to the following (1) to (7).
(1) Yeast belonging to the genus Saccharomyces , the amount of carbon dioxide generated at 30 ° C. from the dough obtained by storing sugar-free dough containing the yeast at 5 ° C. for 7 days is Yeast that is 1.8ml or more in 120 minutes.
(2) The yeast according to (1) above, wherein the yeast belonging to the genus Saccharomyces is a yeast belonging to Saccharomyces cerevisiae .
(3) The yeast according to (1) or (2) above, wherein the yeast belonging to the genus Saccharomyces is Saccharomyces cerevisiae strain YHK3572 or YHK3597.
(4) Dough containing any one yeast of (1) to (3) above.
(5) The dough according to (4) above, wherein the sugar content in the dough is 5 parts by weight or less with respect to 100 parts by weight of the grain flour.
(6) A method for producing a dough comprising using any one of the yeasts (1) to (3) above.
(7) A method for producing a food or drink, wherein the dough according to (4) or (5) is used.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the food-drinks using the refrigeration tolerance yeast which shows favorable fermentability also in sugar-free dough, the dough containing this yeast, or this dough can be provided.

The yeast of the present invention is a yeast belonging to the genus Saccharomyces, preferably a yeast belonging to Saccharomyces cerevisiae, which is a carbonic acid at 30 ° C. from a dough obtained by storing sugar-free dough containing the yeast at 5 ° C. for 7 days. Yeast having a gas generation amount of 1.8 ml or more, more preferably 1.9 ml or more, and further preferably 2.0 ml or more in 120 minutes per 1 g of the dough.
Specifically, when the amount of carbon dioxide generation is measured in five consecutive steps consisting of the following (A) to (E) using the yeast cells prepared by the following steps (a) to (d), Examples include yeasts whose carbon dioxide gas generation amount is 1.8 ml or more per gram of dough, more preferably 1.9 ml or more, and even more preferably 2.0 ml or more.
(A) Saccharomyces spp. On YM medium (medium containing 10 g glucose, 5 g peptone, 3 g yeast extract, 3 g malt extract and 20 g agar in 1 L of water and adjusted to pH 6) sterilized at 120 ° C. for 20 minutes A step of inoculating 1 platinum ear of yeast belonging to 2 and culturing at 30 ° C. for 2 days,
(B) YPD medium (10 g yeast extract, 20 g polypeptone and 20 g glucose in 1 L water) in a 300 ml Erlenmeyer flask sterilized at 120 ° C. for 20 minutes in the above step (a) 1 medium ear inoculation into 30 ml of medium) and shaking culture (220 rpm) at 30 ° C. for 24 hours,
(C) The whole amount of the culture solution obtained in the above step (b) was sterilized at 120 ° C. for 20 minutes, in a molasses medium (sugar molasses with a sugar concentration of 3%, 0.579 g of urea, 0.138 inoculating g of potassium dihydrogen phosphate and 2 drops of antifoaming agent in a medium containing 300 ml of water) and shaking culture (220 rpm) at 30 ° C. for 24 hours,
(D) The culture solution obtained in the above step (c) is collected by centrifugation (3,000 rpm, 5 minutes, 4 ° C.), washed three times with deionized water, and suction filtered using a Nutsche. The process of obtaining yeast cells.
(A) Cell suspension obtained by suspending 2 g of yeast cells obtained in steps (a) to (d) in 20 ml of water, 100 g of strong powder, and 2 g of sodium chloride in 45 ml of water A step of mixing the salt solution obtained by dissolution with a mixing / stirring machine (for example, National Complete Mixer (manufactured by National Corporation)) at 100 rpm for 2 minutes so that the temperature on the heel is 28-30 ° C.,
(I) A step of dividing 30 g of the dough obtained in the above step (A), putting it in a plastic bag, sealing it, and storing it at 5 ° C. for 7 days,
(C) Put the dough obtained in the above step (a) into a 225 ml sample bottle, and attach a lid with a tube connected to a pharmagraph [for example, Pharmacograph II (manufactured by Atto Corporation)] Attaching to the sample bottle,
(D) A step of keeping the sample bottle in the above step (C) at 30 ° C. for 15 minutes
(E) A step of quantitatively analyzing the amount of carbon dioxide gas generated from the dough in the sample bottle in the step (d) at 30 ° C. for 120 minutes using the above-mentioned farm graph.

The yeast cells obtained in the step (d) are prepared so that the dry matter weight ratio is 25 to 40% by weight. The ratio of the dry matter weight in the yeast can be calculated by the following method.
About 3 g (referred to as “A”) of yeast cells are weighed and dried at 105 ° C. for 5 hours to measure the weight of the dried product (hereinafter referred to as dry matter weight). Let the dry matter weight be B. The ratio of dry matter weight (%) is calculated by the following formula.
Ratio of dry matter weight of yeast cells (%) = 100 × (B / A)

In addition, the usage-amount of the "yeast microbial cell" in said process (a) shall be a value in case the ratio of the dry matter weight is 33 weight%. When the dry matter weight ratio is not 33% by weight, the use amount calculated by the following equation is used instead of the use amount of “yeast cells” when the dry matter weight ratio is 33% by weight.
Use amount (g) of “yeast cell” in the above step (a) = 2 × 33 / ratio of dry matter weight in yeast cell

  A dough obtained by storing a sugar-free dough containing yeast cells obtained by the steps (a) to (d) at 5 ° C. for 7 days by the above five steps (a) to (e). The amount of carbon dioxide generated at 120 ° C. for 120 minutes (hereinafter also referred to as the amount of carbon dioxide generated from sugar-free dough refrigerated) can be measured.

  The yeast of the present invention is, for example, a sugar-free dough of 1 g that has been treated with a known mutagenesis method for yeast belonging to the genus Saccharomyces, preferably yeast belonging to Saccharomyces cerevisiae, and then refrigerated at 5 ° C. for 7 days. Can be obtained by selecting yeast having a carbon dioxide gas generation amount from 1.8 ml or more, more preferably 1.9 ml or more, and even more preferably 2.0 ml or more.

  For example, a yeast strain belonging to the genus Saccharomyces, preferably a yeast strain belonging to Saccharomyces cerevisiae, is irradiated with ultraviolet rays, X-ray irradiation, mutagen (ethyl methanesulfonate, N-methyl-N′nitro-N-nitrosoguanidine, etc.) The obtained strain is cultured at 10 ° C. to 15 ° C. in a medium containing antibiotics such as antimycin and nystatin, and is unable to grow at this temperature or is extremely proliferative. Select weak cells (primary selection).

  Among the strains selected in the primary selection, there are strains that cannot grow due to lack of fermentability or weak fermentability, or that have diminished growth ability, and strains that have grown poorly for other reasons. It is. Therefore, a strain having no or very weak fermentability at low temperatures (2 to 7 ° C.) is selected (secondary selection). Next, a strain whose fermentability is restored at room temperature (20 to 40 ° C.) is selected from the strains selected by the secondary selection (tertiary selection). Finally, among the strains selected in the tertiary selection, the amount of carbon dioxide generated from 1 g of sugar-free dough refrigerated at 5 ° C. for 7 days is 1.8 ml or more, more preferably 1.9 ml or more, more preferably 2.0 ml or more. By selecting a certain yeast, the yeast of the present invention can be obtained.

Specific examples are shown below.
Inoculate yeast belonging to the genus Saccharomyces, preferably yeast belonging to Saccharomyces cerevisiae, into YPD medium (medium containing 10 g yeast extract, 20 g polypeptone and 20 g glucose in 1 L water) and culture at 30 ° C. for 12 hours And collect by centrifugation. The obtained cells are suspended in a 0.067 mol / l monopotassium phosphate solution so that the absorbance at 660 nm is 1.0, that is, the number of cells per ml is 1 × 10 ⁷ . The obtained cell suspension is irradiated with ultraviolet rays so that the survival rate of the strain becomes 1 to 30%.

Inoculate 100 μl of the cell suspension with UV irradiation into 5 ml of YPD medium, incubate at 30 ° C. for 12 hours, and collect by centrifugation. The obtained cells are inoculated into 1 ml of minimal medium (medium containing 1.7 g of Yeast nitrogen base w / o amino acid and ammonium sulfate (Difco) and 10 g of glucose in 1 L of water) at 30 ° C. Incubate for 12 hours, collect by centrifugation. The obtained cells were suspended in 0.9 ml of YPD medium supplemented with antimycin to 1 × 10 ⁻⁵ mol / l, cultured at 10 ° C. for 36 hours, and further 9 μg of nystatin was added. Incubate for hours. The culture is centrifuged and collected. The obtained bacterial cells were applied to a YP5D plate medium (medium containing 10 g yeast extract, 20 g polypeptone, 50 g glucose, 20 g agar in 1 L water), cultured at 30 ° C. for 48 hours, and grown. Are separated (primary selection).

  The isolated colony was applied to a YPG plate medium (10 g yeast extract, 20 g polypeptone, 30 ml glycerol, 20 g agar in 1 L water) and cultured at 30 ° C. for 24 hours to grow the colony. On top of this, a pigment agar medium (5 g yeast extract, 10 g polypeptone, 50 g sucrose, 0.2 g bromcresol barble, medium containing 10 g agar in 1 L of water) is overlaid, and 6-12 at 5 ° C. Incubate for hours. At this time, the color of the stratified medium around the colonies of the strong fermentative strain at 5 ° C changes from purple to yellow, but the lack of fermentability or the color of the stratified medium around the colonies of the weak strains does not change. Since there is very little, colonies that have no or very little color change in the stratified medium, preferably colonies that have no color change, are isolated (secondary selection).

The separated colony is applied to a YPG plate medium, cultured at 30 ° C. for 24 hours to grow the colony, and a dye agar medium is overlaid thereon. Incubate at 30 ° C for 2 hours to isolate colonies of the strain whose color around the colonies has changed from purple to yellow (tertiary selection).
Measure the amount of carbon dioxide generated from sugar-free dough stored refrigerated using a strain that forms a separated colony, and a strain whose amount of carbon dioxide generated from 1 g of the dough at 30 ° C. for 120 minutes is 1.8 ml or more Select and obtain the yeast of the present invention.

In the above method, the yeast to be subjected to the mutation treatment may be any yeast as long as it belongs to the genus Saccharomyces, preferably a yeast belonging to Saccharomyces cerevisiae. The following (i) or (ii) Yeast having the following properties is preferably used.
(I) High fermentative properties in sugar-free dough that is not refrigerated after dough production. For example, using the yeast cells prepared in the above steps (a) to (d), the same steps as in steps (a) to (o) except that the dough is not stored at 5 ° C. for 7 days in the step (a). The amount of carbon dioxide generated is 1.8 ml or more per gram of dough when the amount of carbon dioxide generated is measured with
(Ii) Low temperature sensitivity. For example, when it is applied to a YPG plate medium and cultured at 30 ° C. for 24 hours to grow colonies, the above-described dye agar medium is overlaid thereon, and cultured at 5 ° C. for 6 to 12 hours. A property that forms colonies with no change or very few colonies, and when the color tone around the colonies changes from purple to yellow when cultured at 30 ° C for 2 hours.

In addition, when using the yeast which has the property of (ii), you may abbreviate | omit the said secondary selection or tertiary selection process.
The yeast having the property (i) or (ii) may be a commercially available yeast, or a yeast belonging to the genus Saccharomyces, preferably a yeast belonging to Saccharomyces cerevisiae, is subjected to a mutation treatment such as ultraviolet treatment, You may acquire and use the yeast which has the property of i) or (ii).

The yeast of the present invention can also be obtained by crossing a yeast having the property (i) with a yeast having the property (ii).
Examples of the yeast of the present invention include Saccharomyces cerevisiae YHK3572 (hereinafter referred to as YHK3572 strain) or YHK3597 (hereinafter referred to as YHK3597 strain). YHK3572 shares were deposited on July 4, 2008 at the National Institute of Advanced Industrial Science and Technology Patent Biological Deposit Center (1st, 1st, 1st, 1st East, Tsukuba City, Ibaraki Prefecture 305-8566) as receipt number FERM BP-10985 The YHK3597 strain has also been deposited as FERM BP-10986.

The yeast of the present invention can be cultured at a temperature of 27 to 32 ° C. under aerobic conditions in a normal yeast culture condition, that is, a medium containing a carbon source, nitrogen source, inorganic substance, amino acid, vitamin, and the like. .
Examples of the carbon source include glucose, sucrose, starch hydrolyzate, molasses, and molasses, and molasses is preferably used.

Examples of the nitrogen source include ammonia, ammonium chloride, ammonium sulfate, ammonium carbonate, ammonium acetate, urea, yeast extract, corn steep liquor and the like.
Examples of inorganic substances include magnesium phosphate and potassium phosphate, examples of amino acids include glutamic acid, and examples of vitamins include pantothenic acid and thiamine.
As the culture, fed-batch culture is preferably used.

After completion of the culture, the yeast cells separated and washed from the culture solution can be suspended in water to prepare a cell suspension, which can be used for the production of bread dough and bread.
In addition, the bacterial cells were collected from the obtained bacterial cell suspension using a rotary vacuum dehydrator or a filter such as a filter press, dehydrated, and pressed yeast cells having a moisture content of 60 to 75% ( (Hereinafter referred to as “pressed yeast”) or by further drying the compressed yeast using a dryer to prepare dried yeast cells having a moisture content of 2 to 12%. It can also be used for production of cereal powder dough, such as dough, barley flour dough, oat flour dough, and rice flour dough, and food and drink using the cereal flour dough.

  The yeast of the present invention is similar to other yeasts, such as bread, rolls, hard-baked bread, confectionery bread, cooked bread, baked bread, confectionery such as cookies, manju, donuts, pie, pizza, sponge cake, etc. Can be used in foods and drinks that use cereal flour dough for the production of foods and beverages, but as cereal flour doughs, sugar-free doughs that do not contain sugar sugars such as sucrose, glucose, maltose, fructose, etc. A step of storing the dough at 2 to 15 ° C. in a production process, more preferably used for food and drink using a low sugar dough having a total sugar content of 5 parts by weight or less with respect to 100 parts by weight of grain flour. It is preferably used for the production of those having the following.

Examples of the food and drink using the sugar-free dough or the low-sugar dough include French bread, pizza, bread, English muffin, bread crumbs, naan, focaccia, bagels and the like.
Hereinafter, bread will be described as an example of food and drink.
Add bread, dough by adding salt, fat, water, yeast cells of the present invention, preferably pressed yeast, sugar, shortening, butter, skimmed milk powder, yeast food, eggs, etc. to grain flour, preferably wheat flour. Prepare. There are two types of bread making methods for typical breads and confectionery breads: the straight method and the medium seed method. The former is a method in which all ingredients are mixed from the beginning, and the latter first adds yeast and water to a portion of the flour. This is a method of making medium seeds and combining the remaining ingredients after fermentation.

In the straight method, all ingredients of bread dough are mixed, then fermented at 25-30 ° C, divided, benched, molded, and packed. After passing through a proofer (35 to 42 ° C), firing (200 to 240 ° C) is performed.
In the medium seed method, about 70% of the total amount of cereal flour to be used is mixed with water added to yeast cells, yeast food, etc., fermented at 25-35 ° C. for 2-5 hours, then cereal flour, water, salt Add the rest of the dough ingredients such as sugar, skim milk powder, shortening, etc., mix (floor), floor time, split, bench time, mold and mold. After passing through a proofer (35 to 42 ° C), firing (200 to 240 ° C) is performed.

When manufacturing a pizza, after mixing all the raw materials of bread dough, fermenting at 25-30 degreeC, dividing | segmenting and rolling, it adds and shape | molds a sauce and ingredients. After passing through a proof (30-42 ° C.) as necessary, it is fired (200-500 ° C.).
Examples of the present invention are shown below.

(1) Baker's yeast is cultured in 5 ml of YPD medium, and the culture solution is adjusted to pH 7.0 with 5 ml of YPA medium (10 g of potassium acetate 1%, 5 g of yeast extract and 10 g of peptone in 1 L of water) Was inoculated into 100 μl of the culture medium and cultured with shaking at 28 ° C. for 4 days to form spores, and then centrifuged to collect the cells. After collection, the cells are washed with sterile water and suspended in 5 ml of Zymolyase solution [Zymolyase 0.1%, 2-mercaptoethanol 0.02%, 100 mmol / L phosphate buffer (pH 7.0)]. After incubating at 30 ° C. for 30 minutes, the mixture was incubated at 55 ° C. for 10 minutes. After the incubation, the suspension was diluted with sterile water and smeared on a YPD plate medium to obtain spore clones.

The spore clone was inoculated into a YPD medium, cultured at 30 ° C. for 12 hours, and collected by centrifugation. The obtained cells were suspended in a 0.067 mol / l monopotassium phosphate solution so that the absorbance at 660 nm was 1.0, and the resulting cell suspension was irradiated with ultraviolet rays. 100 μl of the bacterial cell suspension irradiated with ultraviolet rays was inoculated into 5 ml of YPD medium, cultured at 30 ° C. for 12 hours, centrifuged and collected. The obtained cells are inoculated into 1 ml of a minimal medium [medium containing 1.7 g of Yeast nitrogen base w / o amino acid and ammonium sulfate (Difco) and 10 g of glucose in 1 L of water] at 30 ° C. After culturing for 12 hours, the cells were collected by centrifugation. The obtained cells are suspended in 0.9 ml of YPD medium supplemented with antimycin at 1 × 10 ⁻⁵ mol / l, cultured at 10 ° C. for 36 hours, and further 9 μg of nystatin is added, and 2 at 10 ° C. Incubate for hours. The culture broth was collected by centrifugation, applied to a YPD plate medium, and cultured at 30 ° C. for 48 hours to separate the grown colonies.

The isolated colony was applied to a YPG plate medium (medium containing 10 g yeast extract, 20 g polypeptone, 30 ml glycerol and 20 g agar in 1 L water), and cultured at 30 ° C. for 24 hours to grow the colony. A pigment agar medium was overlaid on top of this and cultured at 5 ° C. for 6-12 hours. After the culture, colonies having no color tone change in the multi-layer medium were isolated.
The separated colony was applied to a YPG plate medium and cultured at 30 ° C. for 24 hours to grow the colony, and a dye agar medium was overlaid thereon. After culturing at 30 ° C. for 2 hours, a colony of a strain whose color tone around the colony changed from purple to yellow was isolated to obtain a refrigeration resistant strain.

The spore clone obtained by carrying out the above-described spore clone isolation operation on the refrigeration-resistant strain and baker's yeast different from the baker's yeast is inoculated with 1 platinum ear in a ratio of about 1: 1 in 5 ml of YPD medium. And cultured at 30 ° C. for 1 day. The culture solution was diluted with sterilized water, smeared on a YPD plate medium, and cultured at 30 ° C. for 2 days to obtain a hybrid strain YHK3572.
In addition, the above-mentioned crossover operation was performed on the spore clone obtained by performing the above-described spore clone separation operation on baker's yeast different from the above-mentioned refrigeration resistant strain and the above two strains of baker's yeast, thereby obtaining a cross strain. . A spore clone was prepared from the cross strain, and the clone and the refrigeration resistant strain were crossed again to obtain a cross strain YHK3597.
(2) Commercial yeasts 1 to 4 were suspended in sterilized water, smeared on a YPD plate medium, cultured at 30 ° C. for 48 hours to grow colonies, and isolates of commercial yeasts 1 to 4 were obtained. These isolates were used for the following tests.

Commercially available yeasts 1 and 2 are ordinary baker's yeasts, and commercially available yeasts 3 and 4 are baker's yeasts that are marketed as refrigerated resistant yeasts (yeasts whose fermentability exhibits low temperature sensitivity).
YM medium in a 16.5 mm diameter test tube sterilized at 120 ° C. for 20 minutes [10 g glucose, 5 g peptone (Difco), 3 g yeast extract (Difco), 3 g malt extract (Difco) And a medium adjusted to pH 6 containing 20 g of agar in 1 L of water], each of the strain obtained in (1) and commercially available baker's yeast 1 to 4 was inoculated one by one and cultivated at 30 ° C. for 2 days.

  The obtained yeast 1 platinum loop was inoculated into 30 ml of YPD medium in a 300 ml Erlenmeyer flask sterilized at 120 ° C. for 20 minutes, and cultured with shaking (220 rpm) at 30 ° C. for 24 hours. The total amount of the obtained culture broth was sterilized at 120 ° C. for 20 minutes in a molasses medium in a conical flask with a 2 L oblique fold [sugar molasses at 3% sugar concentration, 0.579 g urea, 0.138 g potassium dihydrogen phosphate (Kishida And a medium containing 2 drops of an antifoaming agent in 300 ml of water], and cultured with shaking (220 rpm) at 30 ° C. for 24 hours. The resulting culture is collected by centrifugation (3,000 rpm, 5 minutes, 4 ° C), and the cells are washed three times with deionized water and suction filtered using a Nutsche to obtain yeast cells. did.

The cell suspension obtained by suspending 2 g of the obtained yeast cells in 20 ml of water, 100 g of strong powder (Cameriya, manufactured by Nisshin Flour Milling Co., Ltd.), and a salt solution in which 2 g of salt is dissolved in 45 ml of water, Was mixed at 100 rpm for 2 minutes using a National Complete Mixer (manufactured by National Corporation) so that the temperature would be 28-30 ° C.
30 g of the resulting sugar-free dough was divided into plastic bags, sealed, and stored at 5 ° C. for 7 days. After storage, remove the dough from the plastic bag and place it in a 225 ml sample bottle. Attach a lid with a tube connected to the Pharmacograph II (Ato Co., Ltd.) to the sample bottle and incubate at 30 ° C for 15 minutes. did.

The amount of carbon dioxide gas generated from the dough in the sample bottle at 30 ° C. for 120 minutes was measured using the pharmograph.
In addition, the usage-amount of each said yeast cell is a value when the ratio of the dry matter weight is 33 weight%. When the dry matter weight ratio was not 33% by weight, the use amount calculated by the following equation was used instead of the yeast cell use amount when the dry matter weight ratio was 33% by weight.
Amount of yeast cells used (g) = 2 x 33 / ratio of dry weight of yeast cells

Table 1 shows the amount of carbon dioxide generated per gram of dough when each strain is used.
In addition, in the case where storage at 5 ° C. is not performed, 30 g of the divided dough is put into a 225 ml sample bottle, and a lid with a tube connected to a pharmagraph II (manufactured by Atto Corporation) is attached to the sample bottle. The results of measuring the amount of carbon dioxide generated after mounting and incubating at 30 ° C. for 5 minutes are also shown.

  As shown in Table 1, the YHK3572 and YHK3597 strains showed high fermentability not only in sugar-free dough not stored, but also in dough obtained by storing the sugar-free dough at 5 ° C. for 7 days.

One platinum loop of YHK3572 strain, YHK3597 strain, commercially available yeast 1 and commercially available yeast 4 was inoculated into YM slant culture medium, cultured at 30 ° C. for 2 days, and 5 ml of water was added to suspend the cells. 2.5 ml of the suspension of the cells was inoculated into 300 ml of a molasses medium in a 2 L conical flask with sterilization sterilized at 120 ° C. for 20 minutes, and cultured with shaking (220 rpm) at 30 ° C. for 24 hours.
5 L jar fermenter medium (culture medium containing 43.2 g ammonium sulfate, 14 g monopotassium phosphate and 2.2 g magnesium sulfate in 1.8 L water) sterilized at 120 ° C. for 20 minutes. In addition, fed-batch culture was performed at 30 ° C. for 30 hours using 800 ml of molasses medium (total sugar concentration 48%) sterilized at 120 ° C. for 5 minutes. During the culture period, the pH was adjusted to 5.0 with aqueous ammonia. After completion of the culture, the cells were collected by centrifugation (3,000 rpm, 5 minutes, 4 ° C.), and the cells were washed three times with deionized water and suction filtered using a Nutsche to obtain yeast cells.

30 g of the obtained yeast cells, 1000 g of strong flour (Cameriya, manufactured by Nisshin Flour Milling Co., Ltd.), 20 g of sodium chloride, and 720 ml of water at a low speed (100 rpm) using a pan mixer so that the temperature on the cocoon is 28 ° C. Mixing was performed for 3 minutes, medium speed (190 rpm) for 4 minutes, and high speed (290 rpm) for 1 minute.
Add 50g of shortening to this, and mix at a low speed (100rpm) for 2 minutes, medium speed (190rpm) for 3 minutes, and high speed (290rpm) for 7 minutes using a pan mixer so that the temperature at the top is 28 ° C. And left at 28 ° C. for 60 minutes.

The obtained sugar-free dough was divided into 450 g portions, rounded into spheres, allowed to stand at 20 to 25 ° C. for 15 minutes, degassed, placed in a one loaf bread mold, and then molded at 38 ° C. and relative humidity of 85%. Fermentation was performed, and the time required for the dough height to reach 1.5 cm on the mold was measured.
The results are shown in Table 2.

  As shown in Table 2, a yeast (YHK3572 strain and YHK3572 strain) that produces carbon dioxide gas at 30 ° C. from a dough obtained by storing sugar-free dough at 5 ° C. for 7 days at 120 ° C. for 120 minutes. The sugar-free dough obtained using YHK3597 strain) had a short proofing time until reaching a certain volume, and had excellent fermentation ability in the sugar-free dough.

The sugar-free dough obtained in Example 2 was stored at 5 ° C. for the period shown in Table 3. After storage, let stand at 20-25 ° C for 15 minutes, degas, put into a loaf loaf bread mold, mold, then ferment for 60 minutes at 38 ° C and 85% relative humidity, then at 220 ° C for 25 minutes Baking for a minute, bread was obtained.
The specific volume of the resulting bread was measured using a rapeseed replacement method.
The results are shown in Table 3.

  As shown in Table 3, a yeast (YHK3572 strain and YHK3572 strain) that produces carbon dioxide gas at 30 ° C. at 120 ° C. for 120 minutes from dough obtained by storing sugar-free dough at 5 ° C. for 7 days. The sugar-free dough obtained using YHK3597) was able to produce bread with a large specific volume even when refrigerated at 5 ° C.

ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the food-drinks using the refrigeration tolerance yeast which shows favorable fermentability also in sugar-free dough, the dough containing this yeast, or this dough can be provided.

Claims (4)

2 g of yeast cells belonging to Saccharomyces cerevisiae having a dry matter weight ratio of 33% (if the dry matter weight ratio of the yeast cells is not 33%, 2% in the case of 33%) Cell suspension obtained by suspending in 20 ml of water, 100 g of strong powder, and 2 g of sodium chloride dissolved in 45 ml of water. The amount of carbon dioxide generated at 30 ° C. from the dough obtained by storing the dough obtained by mixing at 100 rpm for 2 minutes using a mixing and stirring machine at 5 ° C. for 7 days is 120 / g of the dough. Yeast that is more than 1.8ml per minute.   A dough containing the yeast according to claim 1.   A method for producing a dough comprising using the yeast according to claim 1.   The manufacturing method of the food-drinks characterized by using the dough of Claim 2.