JP2019033696A5 - Crossbreed yeast for bread making with freezing resistance and low temperature fermentability - Google Patents

Crossbreed yeast for bread making with freezing resistance and low temperature fermentability Download PDF

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JP2019033696A5
JP2019033696A5 JP2017157280A JP2017157280A JP2019033696A5 JP 2019033696 A5 JP2019033696 A5 JP 2019033696A5 JP 2017157280 A JP2017157280 A JP 2017157280A JP 2017157280 A JP2017157280 A JP 2017157280A JP 2019033696 A5 JP2019033696 A5 JP 2019033696A5
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yeast
bread
saccharomyces cerevisiae
saccharomyces
bread dough
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サッカロマイセス・バヤヌス・バー・ウバルム（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｂａｙａｎｕｓ ｖａｒ． ｕｖａｒｕｍ） Ｂ３５Ｌ１株（ＮＩＴＥ Ｐ−０２５０９）と、サッカロマイセス・セレビシエ（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ） Ｈ２４Ｕ１Ｍ株（ＮＩＴＥ Ｐ−２５０８）とを希少接合により交雑することを特徴とする、サッカロマイセス（Ｓａｃｃｈａｒｏｍｙｃｅｓ）属に属する冷凍耐性及び低温高発酵性製パン用酵母の作出方法。 Saccharomyces bayanus var. Uvarum B35L1 strain (NITE P-02509) and Saccharomyces cerevisiae (Saccharomyces cerevisiae) hybrid with Saccharomyces cerevisiae (Saccharomyces cerevisiae) H24U1M A method for producing yeast for freezing resistance and low temperature and high fermentability, which belongs to the genus Saccharomyces. 小麦粉１００重量％当たり糖５重量％を含んでなるパン生地における炭酸ガス発生量が、３０℃で２時間測定（パン生地１０ｇ）した場合に４５ｍＬ以上となり、４℃では２４時間測定（パン生地１０ｇ）した場合に１５ｍＬ以上となり、かつ、小麦粉１００重量％当たり糖５重量％を含んでなるパン生地を３０℃・湿度７５％で１時間発酵後、−３０℃で３０分急速冷凍し、急速冷凍後−２０℃で２時間冷凍保存した後の炭酸ガス発生量が、３０℃で５時間測定（パン生地２０ｇ）した場合に１２０ｍＬ以上となり、急速冷凍後−２０℃で２１日間冷凍保存した後の炭酸ガス発生量が、３０℃で５時間測定（パン生地２０ｇ）した場合に７５ｍＬ以上となる、サッカロマイセス（Ｓａｃｃｈａｒｏｍｙｃｅｓ）属に属する製パン用酵母。 The amount of carbon dioxide generated in bread dough containing 5% by weight of sugar per 100% by weight of wheat flour is 45 mL or more when measured at 30 ° C. for 2 hours (10 g of bread dough), and when measured at 4 ° C. for 24 hours (10 g of bread dough). Bread dough containing 15 mL or more and 5% by weight of sugar per 100% by weight of wheat flour is fermented at 30 ° C. and 75% humidity for 1 hour, then rapidly frozen at -30 ° C for 30 minutes, and then rapidly frozen at -20 ° C. The amount of carbon dioxide generated after 2 hours of freezing and storage at 30 ° C for 5 hours (20 g of bread dough) was 120 mL or more, and the amount of carbon dioxide generated after rapid freezing and storage at -20 ° C for 21 days was , A yeast for bread making belonging to the genus Saccharomyces, which is 75 mL or more when measured at 30 ° C. for 5 hours (20 g of bread dough). サッカロマイセス・バヤヌス・バー・ウバルム（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｂａｙａｎｕｓ ｖａｒ． ｕｖａｒｕｍ） Ｂ３５Ｌ１株（ＮＩＴＥ Ｐ−０２５０９）と、サッカロマイセス・セレビシエ（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ） Ｈ２４Ｕ１Ｍ株（ＮＩＴＥ Ｐ−２５０８）とを希少接合により交雑することを特徴とする、請求項２に記載の製パン用酵母の作出方法。 Saccharomyces bayanus var. Uvarum B35L1 strain (NITE P-02509) and Saccharomyces cerevisiae (Saccharomyces cerevisiae) hybrids with Saccharomyces cerevisiae (Saccharomyces cerevisiae) H24U1M The method for producing yeast for bread making according to claim 2. 製パン用酵母サッカロマイセス（Ｓａｃｃｈａｒｏｍｙｃｅｓ）ｓｐ．ＨＢ３５株（ＮＩＴＥ Ｐ−０２４６９）。 Bread-making yeast Saccharomyces sp. HB35 strain (NITE P-02469). 請求項２又は４に記載の製パン用酵母を含有するパン生地。 A bread dough containing the yeast for bread making according to claim 2 or 4. 請求項５に記載のパン生地を４〜３０℃で発酵させ、その後焼成することを特徴とする、パン類の製造方法。
A method for producing breads, which comprises fermenting the bread dough according to claim 5 at 4 to 30 ° C. and then baking the dough.
JP2017157280A 2017-08-16 2017-08-16 Crossbreed yeast for bread making with freezing resistance and low temperature fermentability Active JP7012952B2 (en)

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JP6991508B2 (en) * 2017-11-10 2022-01-12 国立大学法人帯広畜産大学 How to make yeast for bread making and yeast for bread making
JP7194380B2 (en) * 2018-05-09 2022-12-22 国立大学法人北海道国立大学機構 Hybrid yeast strain for bread making

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* Cited by examiner, † Cited by third party
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FR2683123B1 (en) * 1991-11-06 1999-06-18 Dassoux Georges CHAMPAGNE LEAVEN BREAD.
JPH0889236A (en) * 1994-09-29 1996-04-09 Sapporo Breweries Ltd New low-or medium-temperature fermenting yeast and production of wine using the same yeast
JP3995183B2 (en) 1999-12-28 2007-10-24 秋田県 Yeast, frozen bread dough, dried bread yeast, fermented food, salt-containing fermented food, and fermented food manufacturing method
JP2003164252A (en) 2001-11-30 2003-06-10 Kanegafuchi Chem Ind Co Ltd Bread yeast and method for producing the same
US20090175983A1 (en) 2005-09-01 2009-07-09 Suntory Limited Gene capable of improving low temperature fermentability and/or low temperature resistance and use thererof
JP7032643B2 (en) 2017-08-16 2022-03-09 国立大学法人帯広畜産大学 Bread-making hybrid yeast with good flavor and flavor characteristics
JP6991508B2 (en) 2017-11-10 2022-01-12 国立大学法人帯広畜産大学 How to make yeast for bread making and yeast for bread making

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