JP2018033455A - Frozen raw yeast molded body and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide frozen raw yeast molded bodies in which raw yeast is frozen without adding edible fat and oil or an emulsifying agent, maintain raw yeast fermentability even after long-term storage, are hard to collapse at the time of production, distribution, storage, and measuring, and enable accurate measuring of yeast by counting the number of a frozen molded bodies.SOLUTION: A raw yeast having a density of 0.90 to 1.20 g/cmis frozen to obtain a frozen raw yeast molded body having a weight of 5 to 1200 g. Against the total weight of the frozen raw yeast molded body, the yeast content is 25 to 40% by weight as dry weight, and the moisture content is 60 to 75% by weight.SELECTED DRAWING: None

Description

  The present invention relates to a frozen raw yeast molded product obtained by freezing fresh yeast, and a method for producing the same.

  In recent years, in the bakery industry, there are many workers unfamiliar with the mobility and internationalization of human resources, and cost competition is intensifying, and thus simplification and efficiency of the bread making process are required.

  Distribution forms of bread yeast are roughly classified into raw yeast, dry yeast, and semi-dry yeast. Fresh yeast is also called compressed yeast and is sold in block or powder form. Such fresh yeast has a strong ability to decompose sugar compared to dry yeast or semi-dry yeast, and has features such as good flavor and high fermenting power, and is most widely distributed in the market.

  However, fresh yeast is vulnerable to drying and temperature changes and must be stored refrigerated. If it is not stored in refrigeration, it will rot soon, and even if it is stored in refrigeration, the storage period is generally from two weeks to one month.

  In addition, raw yeast is fragile and easily collapses during manufacturing, distribution, storage, and weighing, which complicates the weighing work prior to blending into bread dough, and causes hygiene problems and cleaning work associated with weighing. This has been an obstacle to the simplification and efficiency of the bread making process.

  On the other hand, in order to extend the preservation | save period of raw yeast, it is possible to preserve | save raw yeast frozen. However, Non-Patent Document 1 describes that if raw yeast is stored frozen, a part of the yeast is killed and the fermenting power is weakened.

  Patent Document 1 describes granular frozen yeast, which is only a frozen dry or semi-dried yeast having a dry substance content of 70 to 85%, and has the ability to decompose sugar as described above. However, there was a problem that fermentation power was low.

  Patent Document 2 describes a pellet-shaped frozen raw yeast obtained by freezing raw yeast and realizing long-term storage of the raw yeast. In this document, the compressed raw yeast is kneaded with an edible fat or emulsifier, or a pelleted frozen raw yeast in which the edible fat or emulsifier is smeared on the pellet surface, and the size of the pellet is a lattice. Pelletized frozen raw yeast is described in which 40% or less is passed through a sieve having a width of 0.9 mm, and 80% or more is passed through a sieve having a width of 25 mm. The pelleted frozen raw yeast is used when the yeast is used. It is described that it has excellent meterability, workability, and dispersibility in flour dough, and can be used in the same manner as ordinary raw yeast.

Japanese Patent Laid-Open No. 62-282578 JP-A-9-84579

Journal of Biochemistry, 1997, 54, 234-240

  However, in the pellet-shaped frozen raw yeast described in Patent Document 2, extra raw materials such as edible fats and oils and emulsifiers have to be added to produce this. In addition, the pellet-shaped frozen raw yeast has a problem that it is difficult to measure yeast by counting the number of each pellet because the particle size of the pellets specifically disclosed is as small as 3 mm (Example).

  In addition, conventional molded products obtained by freezing raw yeast without using edible oils and emulsifiers are prone to disintegration during production, distribution, storage, and weighing, and as a result of disintegration, variations in the weight of each molded product occur. Thus, there has been a problem that it is impossible to accurately measure yeast by counting the number of molded bodies.

  The purpose of the present invention is that raw yeast is frozen without adding edible oils and fats and emulsifiers, maintains the fermentative power of raw yeast even after long-term storage, is less likely to collapse during production, distribution, storage, and weighing, It is to provide a frozen raw yeast compact that enables accurate weighing of yeast by counting the number of compacts.

  As a result of intensive studies to solve the above problems, the inventors of the present invention have frozen raw yeast having a specific range of density, and a frozen raw yeast molded body having a specific range of weight, yeast content, and moisture content. No edible oils or emulsifiers are added, it has excellent long-term storage stability, the frozen molded body is not easily disintegrated, and there is little variation in the weight of multiple molded bodies. The inventors have found that measurement is possible, and have completed the present invention.

That is, the first of the present invention is a frozen raw yeast molded body, wherein the molded body is a frozen raw yeast having a density of 0.90 to 1.20 g / cm ^3. The frozen raw yeast has a weight of 5 to 1200 g, a yeast content of 25 to 40% by weight as a dry weight, and a moisture content of 60 to 75% by weight based on the total weight of the frozen raw yeast molded body. It relates to a molded body.

  The second of the present invention relates to a package filled with a plurality of the frozen raw yeast molded bodies. Preferably, the variation coefficient of the molded body weight is 0.014 or less.

The third aspect of the present invention includes a step of freezing raw yeast having a density of 0.90 to 1.20 g / cm ³ and a weight of 5 to 1200 g. The present invention relates to a method for producing a frozen raw yeast molded product having a yeast content of 25 to 40% by weight as a dry weight and a water content of 60 to 75% by weight.

  4th of this invention is related with the manufacturing method of bread dough including the process of kneading the said frozen raw yeast molded object and other bread dough raw materials, and manufacturing bread dough. Preferably, the frozen raw yeast molded body is blended with the bread dough raw material in a frozen state without thawing.

  5th of this invention is related with the manufacturing method of bread including the process of heat-cooking the bread dough obtained by the said manufacturing method, and obtaining bread.

  According to the present invention, raw yeast is frozen without adding edible fats and oils and emulsifiers, and maintains the fermentative power of raw yeast even after long-term storage, and is also a frozen molded product during production, distribution, storage, and weighing. It is difficult to collapse, and accurate measurement of yeast is possible by counting the number of frozen molded bodies.

  Moreover, the frozen raw yeast molded body of the present invention can obtain a bread dough in which the yeast is uniformly dispersed even if it is blended into the bread dough raw material while the frozen molded body is left in the frozen state.

  Hereinafter, the present invention will be described in more detail.

  The frozen raw yeast molded body of the present invention (hereinafter also referred to as a frozen molded body) is obtained by freezing raw yeast and molding it into a predetermined shape. The freeze-molded product is a product to which edible oils and fats and an emulsifier are not added, and an additive-free product consisting essentially of raw yeast is preferable.

  Since the frozen raw yeast molded product of the present invention is frozen, it can be stored for a long period of time as compared with raw yeast that has not been frozen and is simply refrigerated. Moreover, even after long-term storage, the fermentative power of unfrozen raw yeast is maintained. In addition, since the frozen raw yeast molded product of the present invention is frozen, the shape of the molded product is less likely to collapse during manufacturing, distribution, storage, and weighing compared to an unfrozen molded product. The weights are evenly distributed, and counting the number of molded articles has the advantage of being directly linked to yeast weighing.

  In the present invention, fresh yeast is also called pressed yeast and is a yeast having a high water content. In this respect, it is different from dry yeast (moisture content of 5 to 10% by weight) or semi-dry yeast (moisture content of 15 to 30% by weight) which is subjected to a drying process and has a low water content. The fresh yeast in the present invention has a dry weight of 25 to 40% by weight and a moisture content of 60 to 75% by weight based on the total weight of the frozen raw yeast molded product. If the water content is less than 60% by weight, the molded product tends to collapse, and the weight of each molded product tends to vary. When the water content is more than 75% by weight, in addition to these disadvantages, the fermenting power of raw yeast after long-term storage tends to be reduced. More preferably, the yeast content is 30 to 35% by weight and the water content is 65 to 70% by weight.

  The yeast strain used in the present invention is not particularly limited as long as it is a strain whose fermentability does not drop significantly by freezing, and examples thereof include the following Saccharomyces cerevisiae. CFB27-1 (deposit number FERM BP-15903, described in Japanese Patent No. 4357007, used in Examples listed in Table 1 described later), KCY1160 (deposit number FERM P-16926, described in Japanese Patent No. 4475144), KCY1170 (Deposit No. FERM P-20408, described in Japanese Patent No. 4475144), KSY290 (Deposit No. FERM P-18863, Patent No. 441864, described in Japanese Patent No. 4513383), KSY68-9290 (Deposit No. FERM P-20204, Patent 4839809), KSY85-596 (deposit number FERM P-20295, described in patent 4839809), KKK47 (deposit number FERM BP-7267, described in patent 4565789), KGLY59 (deposit number FER) BP-20635, described in Japanese Patent No. 4839860, used in Examples listed in Table 2 described later), KCY1254 (Deposition No. NITE BP-1396, described in Japanese Patent No. 5767624, and described in Table 3 described later) KCY1240 (deposit number NITE BP-1269, described in Japanese Patent No. 5767624), KCY1249 (deposit number NITE BP-1270, described in Japanese Patent No. 5767624), KCY1251 (deposit number NITE BP-1272, No. 5767624), KCY1217 (deposit number NITE BP-1058, described in Japanese Patent No. 5907161, used in Examples etc. listed in Table 4 described later), KCY1222 (deposit number NITE BP-1059, patent No. 5907161) Description in Table 5 below KSY735 (deposit number NITE P-731, described in Japanese Patent No. 5926494), KSY736 (deposit number NITE P-1071, described in Japanese Patent No. 5926494), KSY737 (deposited number NITE P- 1072, described in Japanese Patent No. 5926494).

  The shape of the frozen raw yeast product of the present invention is not particularly limited, and examples thereof include a rectangular shape, a cubic shape, a spherical shape, an ellipsoidal shape, a cylindrical shape, and a bowl shape (a shape obtained by rounding the corners of a cylinder).

  The weight of one frozen raw yeast molded product of the present invention is 5 to 1200 g. When the weight of one molded body is less than 5 g, the surface of the frozen molded body is easily melted, the molded body surface is sticky, the molded body is easily collapsed, and the weight of each molded body varies, It is not possible to accurately measure yeast by counting the number of molded bodies. On the other hand, when the weight of one molded body exceeds 1200 g, when the dough is manufactured by blending the frozen molded body with other dough raw materials without thawing, it becomes difficult to uniformly disperse yeast in the dough. . From the above viewpoints, the weight per freeze-formed body is preferably 7 to 500 g, more preferably 10 to 300 g.

The frozen raw yeast molded product of the present invention is a frozen product after adjusting the density of the raw yeast to a range of 0.90 to 1.20 g / cm ³ . When the density of the raw yeast immediately before freezing is less than 0.90 g / cm ³ , the shape of the frozen molded body tends to collapse during production, distribution, storage, and weighing, and the weight of each molded body varies, and the molded body It is not possible to accurately measure yeast by counting the number. Conversely, if the density of raw yeast immediately before freezing is too high, molding becomes difficult. In view of the above, the density of fresh yeast in frozen immediately before is more preferably 0.95~1.15g / cm ^3, more preferably 1.00~1.10g / cm ^3.

  The method for producing the frozen raw yeast molded product of the present invention is not particularly limited. Raw yeast may be produced by freezing after compression molding or cutting into a predetermined shape, or it may be produced by freezing block-like bulk yeast and cutting it into a desired shape. May be. However, the former production method is preferable from the viewpoint of ease of molding and the difficulty of collapse of the molded body.

  Although it does not specifically limit as a concrete method of shaping | molding, For example, the method of putting a raw yeast in the type | mold which has a predetermined shape, applying a pressure, and the method of shaping | molding by extrusion molding are mentioned. Moreover, what is necessary is just to adjust the pressure applied at the time of shaping | molding, in order to adjust the density of a molded object. Although the specific method is not specifically limited, For example, it measures according to the measured density of a molded object by measuring while measuring the density of a molded object using 3D volume laser meter Selnac-WinVM210 (made by ASTEX). Thus, the pressure applied during molding may be adjusted.

  The freezing may be either quick freezing or slow freezing, and the cooling rate when freezing is not particularly limited.

  The frozen raw yeast molded body of the present invention can be a package in which a plurality of frozen molded bodies are filled in one container. This package may be formed by putting a plurality of frozen molded bodies into one container, or formed by freezing a plurality of unfrozen raw yeast molded bodies into one container and then freezing. You can also. The number of freeze-formed bodies filled in one container is not particularly limited, but is preferably about 2 to 1000, more preferably 5 to 500, and still more preferably 10 to 100. The container is not particularly limited as long as the frozen molded body can be stored therein and can be held under freezing, and a box, a bag, a bottle, a cup, or the like can be used. Moreover, the container comprised with the wrapping paper may be sufficient. The material of the container is not particularly limited, but a container having a resin layer formed on at least the inner surface is preferable because the frozen molded body is difficult to adhere to the inner wall of the container. The opening of the container is preferably sealable. In such a package, it is preferable to insert a separator so that the frozen bodies do not come into contact with each other so that the frozen bodies do not come into contact with each other.

  Further, in a package including a plurality of frozen molded bodies, it is preferable that the variation in the weight of the molded body is small. The smaller the variation in the weight of the molded body, the more accurately the weighing of yeast by counting the number of molded bodies. Specifically, it is preferable that the coefficient of variation of the molded body weight is 0.050 or less. More preferably, it is 0.014 or less, More preferably, it is 0.010 or less, More preferably, it is 0.003 or less.

  The variation coefficient of the molded body weight is an index indicating the variation in the weight of the molded body, and means that the smaller the value of the variation coefficient, the smaller the variation in the weight of the molded body. For example, the coefficient of variation is obtained by measuring the weight of each of 40 randomly selected compacts and calculating the average value and standard deviation of the weight of each compact based on the measurement results. Is calculated by dividing by the average value. When the number of freeze-formed bodies included in one package is less than 40, 40 freeze-formed bodies are randomly collected from a plurality of packages, and the coefficient of variation is calculated for the 40 freeze-formed bodies. Good.

  In the production of bread dough using the frozen raw yeast molded body of the present invention, the frozen raw yeast molded body in the same amount as the amount of yeast used in the conventional method is mixed with other bread dough ingredients and kneaded, and if necessary, primary fermentation is performed. The dough is divided and molded to obtain bread dough. The bread dough may be one that has undergone proofing (final fermentation) after molding, or one that has not been subjected to proofing. The bread dough may be frozen. Other bread dough ingredients include sugars, dairy products, eggs, salt, antioxidants, fats and oils, and the like as appropriate in addition to flour such as wheat flour.

  When mixing the frozen raw yeast molded product of the present invention with other bread dough raw materials, the frozen molded product may be thawed and then blended with other bread dough raw materials, but in a frozen state without thawing the frozen molded product You may mix | blend with the molded object of this. The frozen raw yeast molded product of the present invention is suitably easily disintegrated even when frozen, and can be uniformly disintegrated and dispersed in bread dough by stirring during mixing.

  The bread dough can be produced by thawing and / or proofing as necessary, and then cooking by heating in a conventional manner.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples.

(Examples 1-9 and Comparative Examples 1-3)
Kaneka pressed raw yeast having a dry matter weight of 32% is packed in a mold having the shape and dimensions shown in Table 1, compression-molded using a hand press, and the shape, dimensions, density and weight shown in Table 1 ( The weight of the green body) was obtained. The dry weight of yeast in the molded product was 32.1%. In this example, CFB27-1 (deposit number FERM BP-15903, described in Japanese Patent No. 4357007) was used as a yeast strain.

  Subsequently, 40 raw yeast compacts are packed in a polyethylene bag, and in this bag-packed state, frozen in an air-cooled freezer at −20 ° C. for 2 months to obtain a package containing 40 frozen raw yeast compacts. Got. In addition, at the time of the bag packing, the bag was packed so that the yeast molded bodies in the package were separated from each other as much as possible.

(Example 10 and Comparative Example 4)
In the same manner as in Example 1, according to Table 1, a green yeast molded product and a frozen raw yeast molded package were obtained. However, the pressure was reduced during compression molding, and the density before freezing was adjusted to show the numerical values shown in Table 1.

(Comparative Example 5)
Although the raw yeast molded object was obtained according to Table 1 similarly to Example 1, the subsequent freezing operation | work was not performed.

(Comparative Example 6)
Yeast milk having a dry weight of 19% was poured into a mold having the shape and dimensions shown in Table 1. Subsequently, the yeast milk was frozen in an air-cooled freezer at −20 ° C. for 2 months and then removed from the mold to obtain a frozen yeast milk molded product. The dry matter weight of yeast in the molded product was 19.2%. The same yeast strain as in Example 1 was used.

  40 frozen yeast milk molded bodies prepared in the same manner were packed in a polyethylene bag to obtain a package containing 40 frozen yeast milk molded bodies. In addition, the bagging was performed so that the yeast milk molded bodies in the package were separated from each other as much as possible during the bagging.

(Test Example 1)
Each evaluation was performed in accordance with the following method about the molded object or its package obtained by the Example and the comparative example.

(1) Long-term preservability Regarding Examples 1 to 10 and Comparative Examples 1 to 4 and 6, an unfrozen raw yeast molded product or yeast milk molded product after refrigerated storage at 4 ° C. for 1 day, and −20 ° C. The frozen raw yeast molded product or frozen yeast milk molded product after frozen storage for 2 months at 30 ° C for 2 hours according to the high sugar dough carbon dioxide measurement method of the yeast test method for bread The amount generated was measured. The long-term storage stability was evaluated by calculating the ratio of the amount of carbon dioxide generated in a frozen storage product for two months to the amount of carbon dioxide generated in an unfrozen one-day refrigerated storage product. In addition, the frozen raw yeast molded object or the frozen yeast milk molded object was used for the said test in the frozen state, without defrosting.

  On the other hand, for Comparative Example 5, after the raw yeast molded product was refrigerated at 4 ° C. for 1 day and 2 months, the amount of carbon dioxide generated was measured in the same manner, and the amount of carbon dioxide generated in the refrigerated product for 1 day was 2 months. The long-term storage stability was evaluated by calculating the ratio of the amount of carbon dioxide gas generated in the cold storage product.

  (Evaluation criteria) 1: Carbon dioxide generation amount is less than 70%, 2: Carbon dioxide generation amount is 70% or more and less than 80%, 3: Carbon dioxide generation amount is 80% or more and less than 90%, 4: Carbon dioxide generation amount is 90% or more and less than 95% 5: Generated carbon dioxide is 95% or more

(2) Difficult to collapse About the frozen raw yeast molded body of Examples 1-10 and Comparative Examples 1-4, the raw yeast molded body of Comparative Example 5, and the frozen yeast milk molded body of Comparative Example 6, The two parts were lightly sandwiched between the palms of both hands and moved in the opposite direction while keeping both hands in parallel, whereby the molded body was rotated 10 times with the palm of the hand, and the difficulty of collapsing the molded body was evaluated according to the following criteria.

  (Evaluation criteria) 1: Very easy to collapse 2: Easy to collapse 3: Slightly difficult to collapse 4: Difficult to collapse 5: Very difficult to collapse

(3) Coefficient of variation of weight For Examples 1 to 10 and Comparative Examples 1 to 4 and 6, each molded body was taken out from the package stored frozen at −20 ° C. for 2 months, and the weight of each molded body was determined. The weight variation coefficient was calculated by dividing the standard deviation of the weight of each molded body by the average value of the weight of each molded body. For Comparative Example 5, each unfrozen raw yeast compact was taken out from the package refrigerated at 4 ° C. for 1 day, the weight of each compact was measured in the same manner, and the coefficient of variation in weight was calculated.

(4) Easiness of dispersion during bread making Examples 1 to 10, frozen raw yeast molded bodies of Comparative Examples 1 to 4, raw yeast molded bodies of Comparative Example 5, and frozen yeast milk molded bodies 1 of Comparative Example 6 With respect to parts by weight, 25 parts by weight of flour and 15 parts by weight of water were weighed in a container and kneaded at 90 rpm for 3 minutes to produce bread dough. The surface and the inside of the obtained bread dough were observed, and whether or not the yeast was uniformly dispersed in the bread dough was evaluated according to the following criteria. However, the frozen raw yeast molded body was blended in the state of the molded body frozen without thawing.

  (Evaluation criteria) 1: Large yeast lump remains melted 2: Slightly large yeast lump remains melted 3: Some small yeast lump remains melted 4: Very small amount of small yeast lump remains melted 5: Yeast lump Is completely melted

  The results obtained as described above are shown in Table 1.

  From Table 1, Examples 1 to 10 maintain a large amount of gas generation even after long-term storage, the frozen molded body hardly collapses, the variation in the molded body weight is small, and other bread dough without thawing Even when mixed with the raw material, the yeast was uniformly dispersed in the bread dough, and was highly practical as a frozen raw yeast molded product. In particular, Examples 3 to 8 had extremely high practicality as frozen raw yeast molded bodies. On the other hand, in Comparative Examples 1 to 3 having a small molded body weight and Comparative Example 4 having a small density, the frozen molded body was easily collapsed, and the variation in the molded body weight was large. In Comparative Example 5 in which freezing was not performed, the amount of gas generated after long-term storage was significantly reduced, the molded product was easily collapsed, and the variation in the molded product weight was large. In Comparative Example 6 in which the molded product had a low yeast content and a high water content, the amount of gas generated was reduced after long-term storage, the frozen molded product was easily collapsed, and the variation in the molded product weight was large.

(Examples 11-20, Comparative Examples 7-12)
Except using KGLY59 (deposit number FERM BP-20635, described in Patent No. 4839860) as a yeast strain, a molded product and its package were obtained in the same manner as in Examples 1-10 and Comparative Examples 1-6. It was. The dry matter weight of yeast in each molded body was 31.5% except in Comparative Example 12, and was 19.2% in Comparative Example 12. Various evaluations were performed on these molded bodies and their packages according to Test Example 1. The obtained results are shown in Table 2.

(Examples 21-30, Comparative Examples 13-18)
Except using KCY1254 (deposition number NITE BP-1396, described in patent No. 5767624) as a yeast strain, a molded product and its package were obtained in the same manner as in Examples 1-10 and Comparative Examples 1-6. It was. The dry matter weight of yeast in each molded body was 32.4% except in Comparative Example 18, and 19.2% in Comparative Example 18. Various evaluations were performed on these molded bodies and their packages according to Test Example 1. The obtained results are shown in Table 3.

(Examples 31-40, Comparative Examples 19-24)
Except using KCY1217 (deposit number NITE BP-1058, described in Patent No. 5907161) as a yeast strain, a molded product and its package were obtained in the same manner as in Examples 1-10 and Comparative Examples 1-6. . The dry matter weight of yeast in each molded body was 32.9% except for Comparative Example 24, and 19.2% for Comparative Example 24. Various evaluations were performed on these molded bodies and their packages according to Test Example 1. Table 4 shows the obtained results.

(Examples 41-50, Comparative Examples 25-30)
Except using KCY1222 (deposition number NITE BP-1059, described in patent No. 5907161) as a yeast strain, a molded product and its package were obtained in the same manner as in Examples 1-10 and Comparative Examples 25-30. It was. The dry matter weight of yeast in each molded body was 32.3% except in Comparative Example 30, and 19.2% in Comparative Example 30. Various evaluations were performed on these molded bodies and their packages according to Test Example 1. The results obtained are shown in Table 5.

  In each of the examples and comparative examples in Tables 2 to 5 using different strains, the same tendency as in each of the Examples and Comparative Examples in Table 1 was obtained. That is, each example maintains a large amount of gas generation even after long-term storage, the frozen molded body is difficult to collapse, the variation in the molded body weight is small, and it is mixed with other bread dough raw materials without thawing. However, the yeast was uniformly dispersed in the bread dough, and it was extremely practical as a frozen raw yeast molded product. On the other hand, Comparative Examples 7-9, 13-15, 19-21, and 25-27 having a small molded body weight, and Comparative Examples 10, 16, 22, and 28 having a small density are likely to cause the frozen molded body to collapse. The variation in the weight of the molded product was large. In Comparative Examples 11, 17, 23, and 29 that had not been frozen, the amount of gas generated was significantly reduced after long-term storage, the molded body was liable to collapse, and the weight of the molded body varied greatly. In Comparative Examples 12, 18, 24, and 30 having a low yeast content and a high water content in the molded product, the amount of gas generation decreased after long-term storage, the frozen molded product was easily collapsed, and the weight of the molded product varied. It was a big one.

Claims (7)

A frozen raw yeast molded body,
The green body is a frozen raw yeast having a density of 0.90 to 1.20 g / cm ³ ,
The molded body has a weight of 5 to 1200 g,
A frozen raw yeast molded product having a yeast content of 25 to 40% by weight and a moisture content of 60 to 75% by weight based on the total weight of the frozen raw yeast molded product.   A package filled with a plurality of frozen raw yeast molded bodies according to claim 1.   The package of Claim 2 whose coefficient of variation of a molded object weight is 0.014 or less. A step of freezing fresh yeast having a density of 0.90 to 1.20 g / cm ³ and a weight of 5 to 1200 g. A method for producing a frozen raw yeast molded product, which is -40% by weight and has a water content of 60-75% by weight.   A method for producing bread dough, comprising the step of producing bread dough by kneading the frozen raw yeast molded product according to claim 1 with other bread dough raw materials.   The method for producing bread dough according to claim 5, wherein the frozen raw yeast molded body is blended and kneaded in the bread dough raw material in a frozen state without being thawed.   The bread manufacturing method including the process of heat-cooking the bread dough obtained by the manufacturing method of Claim 5 or 6, and obtaining bread.