JP3906992B2 - New bread production method - Google Patents

Description

【００４２】
更に、各菌株について、液体発酵力の測定を行った。同測定は以下によって行った。すなわち、「Ｉｎｆｌｕｅｎｃｅ ｏｆ Ｄｏｕｇｈ Ｃｏｎｓｔｉｔｕｅｎｔｓ ｏｎ Ｆｅｒｍｅｎｔａｔｉｏｎ （Ｃｅｒｅａｌ Ｃｈｅｍｉｓｔｒｙ，Ｖｏｌ．２２（１９４５）」に記載の組成において、発酵培地の炭素源を１０％のスクロースとしたもの（Ｆ１０）、４０％のスクロースとしたもの（Ｆ４０）、８％のマルトースとしたもの（Ｍ８）を用い、２００ｍｇの乾物重量の酵母が、３０℃、３時間で発生する炭酸ガス発生量（ｍｇ）を重量法で求めた。
【００４３】
得られた結果を下記表２に示した。その結果から明らかなように、Ｎｉ−ＮＢ０３０１株（Ａ）を使用した食パンは、ＡＴＣＣ ２４９６６株（Ｂ）使用パンより、優れた発酵性を示し、一般用イースト（Ｃ）使用パンと同等ではないが、実用性が確認された。
【００４４】

【００４５】
実施例２： Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ（サッカロマイセス・セレビシエ）Ｎｉ−ＮＢ０３０１株を用いた食パンの香気成分分析
実施例１において焼成した食パンで、Ｎｉ−ＮＢ０３０１株と一般用イースト使用分について、食パンの香気成分を分析した。ガスクロマトグラフ質量分析計（ＧＣ−ＭＳ、日立製作所 モデルＭ２５００）を用い、ＴＥＮＡＸ捕集装置に香気成分を捕集し、加熱脱着後、分析を行った。その結果を、図３に示した。
【００４６】
その結果から明らかなように、Ｎｉ−ＮＢ０３０１株使用のパンは、一般用イースト使用パンとは、明らかに香りのパターンが相違している、具体的には例えば、エタノール、ｎ−プロパノール、イソブタノール、イソアミルアルコール、アセトイン、酢酸、２一エチルヘキサノール、およびフェネチルアルコールなどの個々の香気物質含量が異なり、独特の特徴のある香りを有した食パンであると判断された。このような香気成分のパターンを示すパンは従来報告されていないし、実際に香りをかいだり試食したりしてみた結果からも、このようなパンは従来知られておらず、新規であることが確認された。
【００４７】
本菌株使用に係るパンは、一般用イーストに係るパンに比して、官能面からは、香気の出力値が低いため、マイルドな好ましい香りを有し、成分分析面からは、アセトインの量は多いものの、イソブタノールやイソアミルアルコールの量は少なくなっており、本菌株はアルコール（エタノール）生産性が高いビール酵母由来であるにもかかわらず、エタノール生産量は、エタノール生産を主機能としないパン酵母（一般用イースト）よりも低い点も確認された。
【００４８】
【発明の効果】
本発明によって、従来未知の全く新しいタイプのパン酵母が育種、分離された。本菌株は、ビール酵母を親株とし、これを突然変異処理して得られたものであるが、糖蜜含有培地で良く生育し、発酵力が高くて製パン性にすぐれ、抗生物質耐性を有し、新しいタイプのパン、特に風香味に関して従来にない、パンを製造し得るものであり、パンの多様化を希求している消費者のニーズにも適合している。また、本発明に係る新規菌株は、人工的に突然変異させた菌株から選択するほか、保存菌株、野生株等からスクリーニングして分離することも可能である。
【図面の簡単な説明】
【図１】第２段階目における各菌株のガス発生量の相対値を示す。
【図２】第３段階目における人工突然変異株のガス発生量の相対値を示す。
【図３】一般用イースト及びＮｉ−ＮＢ０３０１株を用いて製造したパンの香気成分の測定結果を示す。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to the production of new bread, and more particularly, to a technique for efficiently producing a new type of bread that has not been conventionally known, particularly a bread having an unprecedented flavor, by using a new baker's yeast. Is.
[0002]
[Prior art]
In recent years, in the bakery industry, various requests have been made in order to streamline processes and improve efficiency, and to respond to various needs from the consumer side such as diversification of food preferences. For example, in order to efficiently provide freshly baked bread, which is a strong demand from consumers, the use of frozen bread dough has been carried out (for this reason, a new type of yeast called frozen tolerant bread yeast has been developed: In addition, new baker's yeast for both high sugar dough and low sugar dough that can be used for bread and confectionery bread with a single yeast has been newly bred and developed to increase work efficiency. A bread manufacturing method that has been highly evaluated in terms of palatability has also been developed (see, for example, Patent Document 2).
[0003]
[Patent Document 1]
Japanese Patent Laid-Open No. 9-234058
[Patent Document 2]
JP-A-9-149785
[Problems to be solved by the invention]
From the diversification of food preferences among the above-mentioned demands from the bakery industry and the consumer side, the present inventors pay attention to the strong consumer demand for a new type of bread that has not existed in the past. The technical challenge of efficiently producing a completely new type of bread that has never existed in terms of fragrance was set.
[0006]
[Means for Solving the Problems]
The present invention has been made for the purpose of solving the above technical problem, and as a result of examination from various directions, the present inventors pay attention to yeast for bread production instead of the bread making process, and breed new yeast. The purpose was achieved.
[0007]
An important fermentative ability of bread-producing yeast (hereinafter referred to as bread yeast) is to quickly generate carbon dioxide in the dough mainly composed of wheat flour to greatly expand the dough. On the other hand, in brewing yeast for producing alcoholic beverages such as sake, wine and beer, although there are differences in raw materials, the most important fermentation performance is to produce alcohol from sugar, and the same yeast Saccharomyces cerevisiae (Saccharomyces cerevisiae) However, the basic fermentation properties required are different. In other words, brewer's yeast often has a reduced ability to generate carbon dioxide in the dough, which is usually required for baker's yeast, because of the background of selection and breeding with an emphasis on alcohol yield. It has been considered unsuitable for bread making and unsuitable.
[0008]
In addition, as described above, due to the recent diversification of food preferences, various characteristics are required for bread, which is one of staple foods. One topic is fragrance. Bread with a scent with more unique characteristics, and bread with less scent, on the contrary, has been demanded, and a palatability field different from conventional viewpoints such as taste and texture has arisen.
[0009]
In the current state of the industry, the present inventors have conducted extensive studies without being limited only to bread making, and as a result, brewed fermented beverages such as liquors have long enjoyed the aroma and differentiated environments. I noticed that there was. In other words, we focused on the fact that the yeast used to produce a brewed fermentable beverage (in short, it is a brewer's yeast) has a fragrance component generation mechanism that is not found in baker's yeast or that is more developed. By applying brewer's yeast to bread making, the idea that there is a possibility of proposing a new fragrance characteristic to bread was obtained, and the inventors of the present invention are strains that also have bread making performance from brewer's yeast. The idea of being able to cope with the diversification of bread scent preference by selecting or breeding and improving on the basis of it.
[0010]
In addition, among brewer's yeast, especially yeast for beer production (hereinafter referred to as brewer's yeast) contains abundant vitamins, minerals, proteins, etc. in the microbial cells. Yeast extracts that are used in foods and that decompose and extract proteins and nucleic acids contained in bacterial cells are used as seasoning materials and microbial nutrient sources. In recent years, the health orientation of brewer's yeast has increased. , The focus of consumer interest. The use of brewer's yeast not only imparts characteristics to the bread aroma, but also increases the topicality and increases the added value of bread products. Therefore, the present inventors selected a strain having high bread-making performance using brewer's yeast as a raw material among brewing yeasts.
[0011]
If it explains from a manufacturing process of beer, beer yeast will be divided roughly into two. These are top fermentation yeast and bottom fermentation yeast. The top fermenting yeast belongs to Saccharomyces cerevisiae, and floats on the liquid surface of the beer charging tank together with carbon dioxide generated during fermentation, and forms a thick brown cream-like layer with foam. Bottom fermentation yeast belongs to Saccharomyces carlsbergensis (Saccharomyces carlsbergensis) (currently classified as S. cerevisiae in the microbiological classification), does not float on the liquid surface, and precipitates at the end of fermentation Have
[0012]
Of these upper and lower fermented yeasts, it is easily guessed that the yeasts that produce a large amount of carbon dioxide gas, that is, potentially have the conditions required for baker's yeast, are upper fermented yeasts. However, the present inventors changed the way of thinking, and in view of the fact that the technical problem to be solved is a new type of breadmaking that does not exist in the past, contrary to prediction, the bottom fermentation that is unsuitable for baker's yeast Focused on yeast.
[0013]
And although the present inventors performed extensive screening about a very large number of bottom fermentation yeasts, they did not reach the target yeast. Therefore, in order to obtain the target yeast, it was recognized that it was necessary to actively breed the target yeast from the viewpoint that the purpose could not be achieved by simply screening wild strains. However, the target yeast could not be separated by one operation.
[0014]
Therefore, as a result of earnest research, the present inventors recognized the necessity of breeding in stages systematically rather than randomly. In order to breed baker's yeast suitable for the purpose of the present invention, as a first step, a strain capable of growing in a medium containing molasses as a basic component is screened from the brewer's yeast-preserving strains for the first selection. Then, as a second stage, a strain having a large amount of carbon dioxide gas was screened and a second selection was performed.
[0015]
However, since the strain obtained by the second selection also showed only the minimum amount of carbon dioxide generation that can be baked, it was not immediately available for practical use. It was decided to process. As a result, it was confirmed that, for example, a mutant obtained using ethyl methanesulfonate (EMS) as a mutagen has a high carbon dioxide gas generation amount and can be sufficiently used for baking.
[0016]
Therefore, when bread was made using this mutant strain, not only the gas generation was greatly improved compared to the original strain, but it was not inferior to bread made with general-purpose bread yeast. It was confirmed by sensory tests and instrumental analysis of fragrance ingredients that the scents were completely different, and it was the first time to produce a completely new bread.
[0017]
As described above, the bread according to the present invention is a completely new type which has not been known so far, and is particularly characterized by flavor. And the baker's yeast derived from brewer's yeast, which is a source that has succeeded in producing such a new bread, is also new, and one strain thereof is named Saccharomyces cerevisiae (Saccharomyces cerevisiae) Ni-NB0301, This new strain was deposited as FERM P-19190 at the Patent Organism Depositary.
[0018]
This strain can be cultured using a beer yeast (in particular, Saccharomyces carlsbergensis) as a parent strain and a medium containing molasses as a basic component; has antibiotic resistance as described later; These strains have characteristics such as high fermentability (that is, excellent bread-making properties), and the ability to produce a new type of bread having an unprecedented flavor. New. Moreover, the dough containing such a strain and the bread manufactured using it are also novel.
[0019]
Hereinafter, the present invention will be described in detail.
[0020]
As the “first stage”, strains that can be easily cultured under conditions for culturing ordinary baker's yeast were selected from among brewer's yeast. Currently, the cultivation of baker's yeast at an industrial level is designed so that the yield of bacterial cells is maximized with respect to fermentable sugars, and the yield is approximately 50%. That is, 500 g of cells can be produced from 1 kg of sugar. However, various negative factors are involved, and the yield may decrease. One of these is the nature of molasses (hereinafter referred to as molasses). Yeast quickly absorbs and assimilates simple sugars such as glucose (glucose), but complex sugars are slow to metabolize. That is, the cell growth per unit time decreases. Molasses is usually used to supply fermentable sugar. In other words, the effect of sugar content in molasses on yeast growth, so-called “compatibility”, is important. One of the most important points in selecting a strain is that it can be cultured using molasses as a sugar source. is there.
[0021]
A group of brewer's yeast strains stored in the laboratory of the inventors was grown in a medium containing molasses as a basic component. The storage strain is a wild strain selected from the American Type Culture Collection (ATCC) and selected for brewing, and is Saccharomyces carlsbergensis (Saccharomyces carlsbergensis). The number of test strains is 29, and the test number and ATCC number are as follows.
[0022]
No. 1-ATCC 2345 No. 2-ATCC 2700 No. 3-ATCC 9080
No. 4-ATCC 9373 No. 5-ATCC 10596 No. 6-ATCC 24556
No. 7−ATCC 24904 No. 8−ATCC 24966 No. 9−ATCC 26251
No.10-ATCC 26602 No.11-ATCC 26789 No.12-ATCC 28518
No.13−ATCC 28519 No.14−ATCC 28520 No.15−ATCC 28521
No.16-ATCC 28522 No.17-ATCC 28523 No.18-ATCC 28524
No.19-ATCC 28827 No.20-ATCC 36265 No.21-ATCC 36266
No.22-ATCC 36267 No.23-ATCC 42367 No.24-ATCC 44966
No.25-ATCC 46787 No.26-ATCC 46991 No.27-ATCC 60728
No.28-ATCC 60729 No.29-ATCC 60730
[0023]
In addition, No. Eight strains (ATCC 24966) are yeast for beer brewing and are also described in the following literature, and were obtained separately. B. Hess (Saccharomyces carlsbergensis). Production of beer brewing yeast, pyruvate kinase (Hoppe-Seylers Z. Physiol. Chem. 352: 139-150, 1970; ibid., 353: 435-440, 1972).
[0024]
The brewer's yeast group grown on the YPD storage agar slant was inoculated into a YPD liquid medium prepared in a volume of 5 ml in a large test tube aseptically in a platinum loop amount. This was cultured with shaking at 30 ° C. all day and night. The composition of the YPD medium was 20 g / L polypeptone, 10 g / L yeast extract, 20 g / L glucose, pH 5.2. The whole amount of the obtained culture solution was inoculated into a molasses basic medium prepared to a volume of 120 ml in a 500 ml volume Sakaguchi shake flask, and cultured with shaking at 30 ° C. for 48 hours. The composition of the molasses basic medium is 1.9 g / L ammonium sulfate, 1.3 g / L urea, 0.5 g / L potassium dihydrogen phosphate, 0.5 g / L magnesium sulfate heptahydrate, fermentable sugar content 25 g / L Corresponding molasses, pH 5.2. Centrifugation was performed to recover the yeast cells from the obtained culture broth. The isolated cells were washed twice with sterile water and again suspended in sterile water. The yeast dry matter amount of this solution was measured, and the yeast yield per unit fermentable sugar was calculated. This yeast solution was stored refrigerated in the dark until use.
[0025]
Among 29 beer yeast strains tested, the yeast yield per unit fermentable sugar in the molasses basic medium was 40% or more, that is, the strain that was thought to have been easily cultured using molasses as a sugar source The following 18 strains were selected as the primary selection strains.
[0026]
No. 3-ATCC 9080 No. 4-ATCC 9373 No. 5-ATCC 10596
No. 6-ATCC 24556 No. 8-ATCC 24966 No. 9-ATCC 26251
No.10-ATCC 26602 No.11-ATCC 26789 No.13-ATCC 28519
No.15-ATCC 28521 No.16-ATCC 28522 No.17-ATCC 28523
No.18-ATCC 28524 No.22-ATCC 36267 No.23-ATCC 42367
No.26−ATCC 46991 No.27−ATCC 60728 No.28−ATCC 60729
[0027]
As the “second stage”, bread dough was prepared using the prepared yeast solution, fermented, and the amount of carbon dioxide generated in the fermentation stage was measured. That is, according to the method of the Japan East Industrial Association, a sugar-free dough was prepared with a medium seed mix of 100 g of flour, and the amount of carbon dioxide generated was measured with a farm graph. 40 g of prepared dough was packed in a measurement bottle, and the amount of gas generated for 120 minutes was examined every 5 minutes, and the total amount of gas generated after 90 minutes was compared. The results are shown in FIG. When the amount of gas generated from general-purpose bread yeast (manufactured by Nippon Sugar Sugar Co., Ltd.) was taken as the control zone, all of the primary selections of beer yeast were less than 100%, and most were considered insufficient for breadmaking It was. However, no. The 8-ATCC 24966 strain exceeded 80%, and the minimum level capable of breadmaking was ensured, so this strain was designated as a secondary selection strain.
[0028]
However, the amount of carbon dioxide generated in the dough of the secondary selected strain ATCC 24966 is the minimum level at which bread can be made as described above, and the dough swelling power is weaker than that of normal baker's yeast. It was considered to be an entity. Therefore, as the “third stage”, the strain selected from the second selected strain ATCC 24966, which was directly treated with appropriate chemicals, induced artificial mutations, and the dough fermentation performance was improved from the original strain. Went to get.
[0029]
Utilizing artificial mutations to improve the productivity of strains and newly imparting new traits has been frequently carried out in the industry, and there are many successful examples. Among them, drugs that directly attack and mutate bacterial chromosomal DNA are mainly used. In the present invention, ethyl methanesulfonate (EMS), which is most frequently used in yeast, was used. When an alkylating agent such as EMS is used, the 7th position of guanine in DNA is alkylated to form a quaternary ammonium nitrogen, deoxyriboside bond becomes unstable and is easily cleaved. That is, even if deguanine is caused and repaired by a repair mechanism, it is possible that different bases can enter, and as a result, mutations are introduced. The feature of this method is that it is unlikely that a mutation once introduced will be restored.
[0030]
As the mutation treatment, in addition to the above, physical treatment such as γ-ray, ultraviolet ray, temperature difference, ethidium bromide, nitrogen mustard, diepoxybutane, colchicine, peroxide, purine derivative, N-methyl- Conventional methods such as treatment with a mutagen such as N′-nitro-N-nitrosoguanidine can be used as appropriate.
[0031]
In addition, the present technology requires an operation for efficiently selecting a target strain (improvement of dough fermentation performance) from a strain subjected to mutation treatment such as EMS treatment. It was thought that this could be solved by mixing an appropriate antifungal agent in the medium in which the cells were grown and selecting the strains that were able to grow in this medium. This is because cells that have acquired moderate antibiotic resistance are often improved in basic growth, sugar metabolism, fermentability, etc. As antifungal agents, For example, clotrimazole is exemplified without limitation.
[0032]
That is, ATCC 24966 strain on YPD storage agar slant was inoculated into a YPD liquid medium prepared in a 5 ml volume in a large test tube aseptically in an amount of one platinum loop. This was cultured with shaking at 30 ° C. all day and night. Centrifugation was performed to recover the cells. Thereafter, the cells were resuspended in SD medium so as to have a concentration of 1.0 × 10 8 cells / ml. Here, EMS was added so that the final concentration was 2%. The composition of the SD medium was 20 g / L glucose, 6.7 g / L yeast nitrogen base (amino acid free). This EMS reaction liquid was kept at 30 ° C. for 30 minutes. First, it has been confirmed that the fatality rate is about 50% by this process.
[0033]
After the reaction, the cells were collected by centrifugation and washed once with 5% sodium thiosulfate solution and twice with sterile water. The cells were resuspended in sterile water, diluted to an appropriate amount, and smeared on SD medium supplemented with clotrimazole to a final concentration of 20 μg / ml. The smear medium was statically cultured at 30 ° C. for 2 to 3 days. During this static culture, colonies that appeared earlier on the plate and formed relatively large were selected as positive colonies. 1.0 × 10 11 cells were mutated to obtain 15 positive colonies. The strain numbers were as follows.
[0034]
No. 1-NiNB03-1 No. 2-NiNB03-2 No. 3-NiNB03-3
No. 4-NiNB03-4 No. 5-NiNB03-5 No. 6-NiNB03-6
No. 7−NiNB03−7 No. 8−NiNB03−8 No. 9−NiNB03−9
No.10-NiNB03-10 No.11-NiNB03-11 No.12-NiNB03-12
No.13-NiNB03-13 No.14-NiNB03-14 No.15-NiNB03-15
[0035]
The 15 strains obtained were cultured using the molasses basic medium described above, and the cells were collected. Using the cells, bread dough was prepared according to the method of the Japan East Industry Association described above, and fermented. The amount of carbon dioxide generated in the fermentation stage was measured. A sugar-free dough was prepared with a medium blend of 100 g of wheat flour, and the amount of carbon dioxide generated was measured with a farmograph. The results are shown in FIG. Compared with the ATCC 24966 yuan strain before the mutation treatment (control group), the amount of gas generation was significantly improved, and one strain which was not inferior to that of general-purpose pan yeast (control group) was obtained. No. 5-NiNB03-5. In other words, this strain shows good growth in molasses medium, improved bread dough fermentation performance, originated from brewer's yeast, but is a competent strain that has been improved to a level that can be used satisfactorily as baker's yeast Conceivable.
[0036]
This strain was named “Saccharomyces cerevisiae (Nitrogen NB0301 strain)” and registered with the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology under the accession number FERM P-19190.
[0037]
According to the present invention, a novel yeast capable of producing a new type of bread has been clarified. Therefore, without undergoing the above-described steps, brewer's yeast, wild yeast, yeast that is stored or sold by each institution The target strain can be bred directly by screening the above, or the target strain can be bred after mutation treatment. At that time, when an antibiotic-added medium such as clotrimazole is used as the selective medium, the target strain is efficiently selected. And by using the novel baker's yeast obtained in this way, a new type bread having a unique flavor can be efficiently produced.
[0038]
Examples of the present invention are shown below.
[0039]
Example 1: Saccharomyces cerevisiae (Saccharomyces cerevisiae) Bread-making test using Ni-NB0301 strain Ni-NB031 strain was cultured in a 2 L jar fermenter to produce a large amount of cells. In a 500 ml Sakaguchi shake flask, use the molasses basic medium, perform the number of cultures corresponding to 12 g of the inoculum used for each test strain, collect the cells by centrifugation, and wash them twice with sterile water. Inoculated. The saturated dissolved oxygen content at a culture temperature of 30 ° C. was maintained at 2 ppm or more, and molasses fed-batch culture was performed. The amount of fed molasses was 81.27 g, the culture time was 11.5 hours, and the number of stirring was 700 rpm. As the nitrogen source, urea or ammonium sulfate was used, and vitamins and other salts were appropriately added. After culturing, the cells were collected by centrifugation and washed.
[0040]
Using the cultured cells, bread was baked in accordance with the seed method for 4 hours of bread of Japan East Industry Association. The results at that time are shown in Table 1. The bread using the Ni-NB0301 strain showed a better score than the bread using the ATCC 24966 strain, which was inferior to the bread using general yeast.
[0041]

[0042]
Furthermore, liquid fermentation power was measured for each strain. The measurement was performed as follows. That is, in the composition described in “Influence of Dough Constituents on Fermentation (Cereal Chemistry, Vol. 22 (1945)”, the carbon source of the fermentation medium was 10% sucrose (F10), and 40% sucrose. (F40) Using 8% maltose (M8), the amount of carbon dioxide generated (mg) generated by yeast having a dry weight of 200 mg at 30 ° C. for 3 hours was determined by a weight method.
[0043]
The obtained results are shown in Table 2 below. As is clear from the results, the bread using Ni-NB0301 strain (A) shows superior fermentability than bread using ATCC 24966 strain (B) and is not equivalent to bread using general yeast (C). However, its practicality was confirmed.
[0044]

[0045]
Example 2: Analysis of flavor components of bread using Saccharomyces cerevisiae Ni-NB0301 strain Analyzed the flavor components of bread for the baked bread in Example 1 for the use of Ni-NB0301 strain and general yeast did. Using a gas chromatograph mass spectrometer (GC-MS, Hitachi, Ltd. model M2500), aroma components were collected in a TENAX collector, and analysis was performed after heat desorption. The results are shown in FIG.
[0046]
As is clear from the results, the bread using Ni-NB0301 strain clearly has a different scent pattern from the bread using yeast for general use. Specifically, for example, ethanol, n-propanol, isobutanol, etc. It was judged that the bread had different odorous substances such as isoamyl alcohol, acetoin, acetic acid, 2-ethylhexanol, and phenethyl alcohol, and had a characteristic characteristic aroma. Bread showing such a pattern of aroma components has not been reported in the past, and from the results of actually smelling and tasting, such bread is not known so far and may be new confirmed.
[0047]
The bread according to the use of this strain has a mild and favorable fragrance because of its low fragrance output value from the sensory aspect compared to the bread related to general yeast, and from the component analysis aspect, the amount of acetoin is Although the amount of isobutanol and isoamyl alcohol is low, this strain is derived from brewer's yeast with high alcohol (ethanol) productivity, but ethanol production is a bread that does not have ethanol production as its main function. A point lower than that of yeast (general yeast) was also confirmed.
[0048]
【The invention's effect】
According to the present invention, a completely new type of baker's yeast that has been unknown in the past has been bred and isolated. This strain is obtained by mutating a brewer's yeast as a parent strain, but it grows well in a medium containing molasses, has a high fermenting power, has excellent bread-making properties, and has antibiotic resistance. It can produce new types of bread, especially unconventional bread with respect to flavor, and also meets the needs of consumers seeking bread diversification. Further, the novel strain according to the present invention can be selected from artificially mutated strains, and can also be screened and isolated from conserved strains, wild strains and the like.
[Brief description of the drawings]
FIG. 1 shows a relative value of gas generation amount of each strain in the second stage.
FIG. 2 shows a relative value of gas generation amount of the artificial mutant strain in the third stage.
FIG. 3 shows measurement results of aroma components of bread produced using general-purpose yeast and Ni-NB0301 strain.

Claims (4)

The manufacturing method of the novel bread | pan characterized by using Saccharomyces cerevisiae (Saccharomyces cerevisiae) Ni-NB0301 (FERM P-19190) derived from the bottom fermentation yeast for beer manufacture .   A novel bread produced by the method according to claim 1.   A novel bread dough comprising the yeast used in claim 1. Saccharomyces cerevisiae Ni-NB0301 (FERM P-19190) derived from bottom fermentation yeast for beer production .

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