JP4495307B2 - Transportable storage tank and supply method of cream yeast - Google Patents

Description

【００２５】

【００２６】
表３：輸送可貯留槽におけるクリームイーストの性能評価試験結果

【００２７】
*)：日本イースト工業会「パン用酵母試験法」の液発酵法試験に準じて実施した発酵試験液の糖濃度４０％及び１０％における炭酸ガス発生量である。
【００２８】
表３に示す結果から明らかなとおり、１０日間の輸送可貯留槽におけるクリームイーストの性能の低下はみられなかった。また、輸送可貯留槽におけるクリームイーストを用いた製パン試験、並びに供給装置からのクリームイーストを用いた製パン試験は、市販のイーストケーキと同等の発酵力を有し、ソフトでボリューム感のある品質が安定している上、優れたパンを製造することが確認された。
【００２９】
【発明の効果】
本発明によれば、クリームイーストの状態で充填された輸送可貯留槽を、使用者（イーストを使用した食品等の各種製品の製造業者など）に納品されるので、イースト製造業者側での脱水作業を含むケーキ状への成形、並びに成形品の包装および梱包等の工程が省略でき、更に、ドライイーストの製造における乾燥工程等も省略できる。また、使用者側における梱包及び包装からのイーストの取り出し、イーストを仕込水中に分散させることによるイースト懸濁液の調製などの工程が省略できる。すなわち、イースト製造業者での製造段階からイーストを用いた各種製品の製造現場までの極めて効率的なイーストの供給が可能となる。
【００３０】
しかも、クリームイーストと空気（酸素）との接触は貯溜槽内のクリームイースト表面のみとなり、循環しているクリームイーストと空気（酸素）との接触状態が極力避けられるようになっている。その結果、クリームイーストの活性低下を効果的に防止でき、貯溜槽にクリームイーストを長期貯溜しながらパンなどのイーストを用いた各種製品の製造ラインにクリームイーストを効率良く分配供給することが可能となる。
【００３１】
【図面の簡単な説明】
【図１】（Ａ）は本発明の輸送可貯留槽の概要を示し、（Ｂ）は本発明のクリームイースト循環供給方法の概要を示す図面である。
【符号の説明】
１ 輸送可貯溜槽
２ クリームイースト
３ 注入口
４ 取り出し口
５ 取り入れ口
６ 通気口
７ 温度調節手段
８ 攪拌手段
１０ 配管
１１ 送液ポンプ
１２ 放出供給手段[0001]
BACKGROUND OF THE INVENTION
The present invention provides a cream yeast supply device for transporting and supplying yeast for producing various foods such as bread in a storage tank that does not reduce yeast activity in the state of cream yeast, and for efficiently distributing and supplying to a production line. It relates to the supply method used.
[0002]
[Prior art]
Yeast (yeast) is widely used in the manufacture of bread, manju peel, various confectionery, various alcoholic beverages and the like. Among them, bread production has established mass production techniques, and the consumption of yeast has also increased.
[0003]
Conventionally, yeast used for bread production has been distributed in various forms. For example, a dry yeast package in the form of a granular dry product, a product packaged in a semi-dry state, a product compressed and packaged as a yeast cake, or a product packaged in bulk without molding, etc. It has been delivered.
[0004]
In general, yeast cake is a dehydrated and recovered yeast cell grown in a culture tank through a process such as filtration and finished into a cake, which is a water-containing cake mainly composed of live cells. In many cases, cakes are molded into cakes of a predetermined shape and weight using appropriate equipment, packed one by one, and then packed in an appropriate number as a unit. In addition, as wrapping paper used for packaging of yeast cake, so to speak, yeast cake is a lump of viable cells, so as to ensure hermeticity with the outside world and appropriate permeability such as gas and humidity, A structure that can satisfy these required performances, for example, a special processed paper in which a resin layer such as polyethylene is provided on the paper layer is required.
[0005]
Since this yeast cake does not require processing such as a drying process as in dry yeast, it has better performance and is easier to use than dry yeast, so it is generally used for business purposes.
[0006]
[Problems to be solved by the invention]
The yeast cake delivered to a bakery or the like was dispersed in an appropriate amount of charged water at the time of use to form cream yeast (yeast suspension) and then used for mixing with bread ingredients. However, the operation of taking out the yeast cakes one by one from the packaging when necessary and preparing cream yeast is complicated, and this is a problem that should be improved in terms of bread production efficiency.
[0007]
Furthermore, in order to further save resources and improve industrial waste disposal efficiency, it has been necessary to examine the processing of specially processed paper for packaging yeast cake and corrugated cardboard.
[0008]
An object of the present invention is to fill a transportable storage tank with cream yeast obtained from a yeast production line and carry the transportable storage tank to a predetermined position of a supply device. Furthermore, the transportable storage tank of cream yeast which connects the transportable storage tank to a supply device, and can supply the required amount of cream yeast extremely efficiently in the production line of foods such as bread using yeast. And providing a supply method.
[0009]
[Means for Solving the Problems]
The transportable storage tank of cream yeast according to the present invention is characterized by forming a portable closed storage tank having at least an injection port, an extraction port, an intake port, and a ventilation port. Further, the transportable storage tank has a temperature adjusting means for keeping the cream yeast in the tank at a low temperature and a stirring means for keeping the cream yeast in the tank in a uniform diffusion state.
[0010]
In addition, the method for supplying cream yeast of the present invention includes the step of transporting the cream yeast obtained in the yeast production process into a sealed transportable storage tank that communicates with outside air only through the air port. The storage tank is carried to a predetermined position of the supply device. Further, the transportable storage tank is connected to a supply device, and the cream yeast stored in the transportable storage tank is circulated by a circulation means to a predetermined position. It is characterized in that it is supplied by a release means that enables the required amount of cream yeast to be released from the circulation path in a circulated state, and can be supplied extremely efficiently during the production line of foods such as bread using yeast. It is a method to do.
[0011]
In the present invention, cream yeast is filled in a transportable storage tank and delivered to users (manufacturers of various products such as foods using yeast). In addition, processes such as packaging and packing of molded products are omitted. In addition, the process of taking out the cake from the packaging and packaging when using the yeast cake on the user side, preparing the cream yeast by dispersing the yeast in the charged water can be omitted, from the manufacturing stage on the yeast manufacturer side It is possible to supply yeast to the production site of various products using yeast extremely efficiently.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
An example of the transportable storage tank and supply method of cream yeast in the present invention is shown in FIG. FIG. 1A is a conceptual diagram of a transportable storage tank filled with cream yeast. The transportable storage tank of the present invention has a shape necessary for the transport function and storage function of cream yeast. Concerning the transportation function, it is convenient to have a shape such as providing a support portion so that transportation can be performed during transportation such as a forklift. The transportable storage tank 1 is a container formed of plastic resin, stainless steel, aluminum alloy or the like, and the material thereof is not limited, but it has at least an inlet 3, an outlet 4, an inlet 5, and a vent 6. . The inlet 3 is an opening with a lid having a size convenient for injecting the cream yeast 2 produced in the yeast manufacturing factory or cleaning the transportable storage tank 1. The take-out port 4 is also a connection port for taking out the cream yeast 2 directly into a container or connecting a plurality of transportable storage tanks 1, and is a take-out port for supplying the cream yeast 2 using a circulation path described later. It is preferable to be provided in the lower part of the storage tank 1. The intake port 5 is a port that takes in and recovers the cream yeast 2 supplied using a circulation path. The vent 6 has a filter part (for example, hepa filter) as an air cleaning means that communicates with only the outside air for adjusting the tank internal pressure when the liquid level of the cream yeast 2 in the tank drops. It is.
[0013]
Furthermore, in the transportable storage tank 1, the temperature adjusting means 7 for keeping cream yeast at a low temperature and the cream yeast 2 in the tank are stirred to prevent precipitation of solid substances mainly composed of yeast cells, What is necessary is just to have the function as needed, such as providing the stirring means 8 for hold | maintaining appropriately. In addition, use and arrangement | positioning of these each part can be changed according to the design condition of a tank, and can also be abbreviate | omitted depending on the case.
[0014]
FIG. 1B shows an example of a method for supplying cream yeast 2, in which two transportable storage tanks 1 are arranged in parallel. The supply method is such that the liquid yeast 11 in the transportable storage tank 1 is returned from the outlet 4 of the transportable storage tank 1 to the intake 5 of the transportable storage tank 1 through the piping 10 as a circulation path. The circulation means through is constituted. In the production line, a necessary amount of cream yeast 2 is discharged from the discharge supply means 12 provided in the piping 10 of the circulation path.
[0015]
The cream yeast is injected into the transportable storage tank after the cream yeast manufacturer manufactures the cream yeast, and the cream yeast is filled from the injection port formed in the transportable storage tank, and a predetermined amount is stored in the tank. The inside of the tank is sealed in a state where it communicates with the outside only through the vent. In addition, it is preferable to perform injection | pouring and filling of cream yeast to a transportable storage tank until the gaseous phase of the upper part in a tank decreases as much as possible. In the transportable storage tank, a configuration capable of detecting the position of the cream yeast liquid level visually or using various measuring devices may be further installed as necessary. When supplying cream yeast in a transportable storage tank, the number and arrangement of the transportable storage tanks can be selected as appropriate according to the desired design of the supply means. These two storage tanks may be connected in parallel and connected at the same time by piping, or the supply to the pipes can be switched so that the two storage tanks can be used alternately. May be.
[0016]
The cream yeast of the present invention should just consider the efficiency at the time of conveyance, the density | concentration which can be circulated, etc., For example, the thing of the yeast density | concentration required for the vital function whose content of free water is 30-60 weight% can use suitably. . Note that free water here refers to water that functions as a dispersion medium for bacterial cells, unlike bound water, which is the moisture of the bacterial cells, and the content thereof is, for example, water by vacuum suction dehydration. It can be estimated from the decrease in content.
[0017]
The temperature management of cream yeast in the transportable storage tank of the present invention may be provided with a temperature control means that can always maintain the activity of the yeast in a circulating state. For example, temperature control should be performed so that the temperature of cream yeast in the transportable storage tank is 3 ± 2 ° C, and the temperature at the outlet to the circulation route and the temperature at the inlet from the circulation route (outlet / outlet temperature difference) is ± 2 ° C. Is preferred. The temperature management can be performed on various means such as the length and arrangement of the circulation path, the use of a heat insulating material for necessary members, and the installation of cooling means and heating means in a storage tank or piping.
[0018]
The cream yeast stored in the tank is used by taking it directly into the container from the outlet of the storage tank, and is industrially sent from a pipe connected to the outlet to a liquid pump, etc., and flows through the pipe. To form a circulation path back to the storage tank. A predetermined amount of cream yeast in the circulation path is discharged from the discharge portion by flowing into the production line and mixed with bread dough and the like. In the illustrated configuration, the portions where the discharge portions are provided in series are installed in two systems in parallel, but the number and arrangement of the discharge supply portions can be changed as needed.
[0019]
The flow of cream yeast in the pipe that has passed through the discharge part returns to the transportable storage tank, is returned to the transportable storage tank from the intake port connected to the bottom, and is mixed with the cream yeast in the tank. That is, in the present invention, cream yeast as a circulation means is always in a state of being circulated in a circulation path formed by piping. A predetermined amount of cream yeast is released from the circulation path in the discharge section, and the contact between the cream yeast and air (oxygen) is only on the surface of the cream yeast in the tank, and the circulating cream yeast. And contact with air (oxygen) can be avoided as much as possible. As a result, it is possible to effectively prevent the decrease in activity of cream yeast, and efficiently distribute and supply cream yeast to the production line of various products using yeast such as bread while storing cream yeast in a transportable storage tank for a long period of time. It becomes possible. The circulation rate of cream yeast in the circulation path can effectively provide the desired release supply. It is set so that the bacterial cells in the cream yeast in the piping or the like are settled and the circulation is not disturbed, and considering the physical properties peculiar to the cream yeast, for example, the linear velocity in the piping may be set to 0.3 m / second or more. preferable. Note that the upper limit of the circulation speed can be selected in consideration of the operating cost of the actually used apparatus. In addition, the flow control in the cream yeast circulation path is done by placing a flow meter to detect the flow rate at the required position in the piping and monitoring the flow rate, and adjusting the pump output based on the detected flow rate. This can be done by using a method for controlling the flow rate of the gas.
[0020]
In the circulation route of yeast, the stirring means that combines the temperature conditions relating to the transportable storage tank and the temperature difference between the entrance and exit mentioned above and the flow rate of cream yeast in the circulation route (linear velocity in the pipe of 0.3 m / second or more). It is particularly preferable because it can effectively prevent the precipitation of the yeast and maintain the activity of the yeast and supply a very good cream yeast. That is, when the circulation means is adopted, if precipitation or stagnation occurs in the circulation route, there is a problem that it becomes impossible to release the cream yeast having a predetermined concentration at a predetermined release supply unit without reducing the activity of the yeast. May occur. Therefore, it is preferable to set the flow rate of cream yeast in the circulation path according to the properties specific to the yeast, including temperature control, in consideration of maintaining the activity of the yeast. Further, the circulation means may not be employed, and the cream yeast in the transportable storage tank may not be precipitated using a stirring device. The stirring speed may be 30 to 1000 rpm, and depends on the size of the stirring blade, but can be appropriately selected and used.
[0021]
New cream yeast is delivered by connecting the transportable storage tank of the present invention to a supply device. In addition to cream yeast, the present invention can also be applied to liquids that require the same properties and handling as cream yeast, such as bread seed solution and fermentation broth.
[0022]
【Example】
The following examples further illustrate the present invention.
[0023]
Regular yeast produced and sold by Oriental Yeast Co., Ltd. was cultured. The culture was carried out according to a conventional method using molasses as a carbon source using a fed-batch culture method that is industrially used. After completion of the culture, the regular yeast was washed and separated. The yeast was adjusted to a free water concentration of 35% by weight to obtain cream yeast. The transportable storage tank which is an apparatus having the structure shown in FIG. 1A was filled. After the filling, the transportable storage tank whose temperature was adjusted to 2 ° C. ± 3 while being stirred at 100 rpm such that cream yeast did not precipitate was connected to the cream yeast supply apparatus shown in FIG. 1B. Using cream yeast released from the outlet of this supply method, bread was produced by the scratch method. In addition, a commercially available regular yeast yeast cake was used as a control for this bread.
[0024]

[0025]

[0026]
Table 3: Performance evaluation test results of cream yeast in transportable storage tank

[0027]
*): The amount of carbon dioxide gas generated at a sugar concentration of 40% and 10% in a fermentation test solution carried out in accordance with the liquid fermentation method test of “Yeast Testing Method for Bread” of the Japan East Industry Association.
[0028]
As is clear from the results shown in Table 3, there was no reduction in the performance of cream yeast in the transportable storage tank for 10 days. In addition, the bread making test using cream yeast in the transportable storage tank and the bread making test using cream yeast from the supply device have the same fermenting power as commercially available yeast cakes, and are soft and voluminous. It has been confirmed that the quality is stable and it produces excellent bread.
[0029]
【The invention's effect】
According to the present invention, the transportable storage tank filled with cream yeast is delivered to a user (manufacturer of various products such as foods using yeast), so that the dehydration on the yeast manufacturer side is performed. The process of forming into a cake shape including work and the packaging and packing of the molded product can be omitted, and further, the drying process in the production of dry yeast can be omitted. Moreover, the process of taking out the yeast from the packaging and packaging on the user side, and preparing the yeast suspension by dispersing the yeast in the charged water can be omitted. That is, it becomes possible to supply yeast very efficiently from the production stage at the yeast manufacturer to the production site of various products using yeast.
[0030]
Moreover, the contact between the cream yeast and the air (oxygen) is only on the surface of the cream yeast in the storage tank, and the contact state between the circulating cream yeast and the air (oxygen) is avoided as much as possible. As a result, it is possible to effectively prevent the decrease in activity of cream yeast and to efficiently distribute and supply cream yeast to the production line of various products using yeast such as bread while storing cream yeast in a storage tank for a long period of time. Become.
[0031]
[Brief description of the drawings]
FIG. 1A shows an outline of a transportable storage tank according to the present invention, and FIG. 1B shows an outline of a cream yeast circulation supply method according to the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Transportable storage tank 2 Cream yeast 3 Inlet 4 Outlet 5 Intake 6 Inlet 6 Temperature control means 8 Stirring means 10 Pipe 11 Feed pump 12 Discharge supply means

Claims (4)

The following (A) portable cream yeast transportable storage tank, and the following (B) supply device that can be connected to this storage tank,
It is a system in which cream yeast obtained from the yeast production line is packed in the transportable storage tank of (A) and carried, and this is connected to a supply device in the production line using the yeast to supply the yeast while circulating it. And
The cream yeast supply system, wherein the contact between the cream yeast and air is only the surface in the transportable storage tank at the time of connection.
(A) A storage tank for cream yeast, which is provided with an inlet for injecting cream yeast and a vent having an air cleaning means so that the inside and the outside of the tank communicate with each other only through the vent. A storage tank capable of transporting cream yeast, which has a storage tank that can be sealed, and has an outlet at the bottom of the storage tank and an intake at the bottom of the storage tank.
(B) By connecting to the takeout port and intake port of the transportable storage tank, the cream yeast provided in this pipe circulates, and a piping forming a circulation path for taking out the cream yeast from the takeout port and returning it to the intake port The supply apparatus which has the circulation means through the liquid feed pump which always circulates in the path | route, and the discharge | release supply means provided in the said piping. 2. The cream yeast supply system according to claim 1, wherein the cream yeast transportable storage tank of (A) has a temperature adjusting means for keeping the cream yeast in the storage tank at a low temperature . 3. 3. The cream yeast according to claim 1 or 2 , wherein the cream yeast transportable storage tank (A) has a stirring means for keeping the cream yeast in the storage tank in a uniform diffusion state. Supply system. A cream yeast supply method comprising the following steps (1) to (3):
(1) A step of filling cream yeast obtained from the yeast production line of a cream yeast manufacturer into the cream yeast transportable storage tank described in (A) of claim 1 and carrying it to the production line of the yeast user.
(2) The connection between the cream yeast and the air can be transported by connecting the piping of the supply device according to claim 1 to the takeout port and intake port of the transportable storage tank of (1) above. A step of forming a circulation path for taking out the cream yeast from the take-out port and returning it to the intake port in a state where only the surface in the storage tank is present.
(3) A step of releasing the necessary amount of the cream yeast stored in the transportable storage tank through the circulation path by the circulation means and supplying it to the production line of the yeast user.

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