JPH06141846A - Yeast-containing material, its production and bread dough containing the same - Google Patents

Abstract

PURPOSE:To obtain a yeast-containing material having extremely improved freeze resistance of yeast, providing frozen bread dough with excellent flavor and function by dispersing yeast to a solution containing an emulsifying agent and fats and oils and dehydrating. CONSTITUTION:Water is well blended with an emulsifying agent such as a sucrose fatty acid ester, heated to 75 deg.C under stirring, completely dissolved by heating, mixed with fats and oils such as colza oil and sufficiently emulsified at 75 deg.C. The emulsion is cooled to 10 deg.C, raw yeast is added to the emulsion and well dispersed. Then the dispersion of the yeast is poured to Nutsche laid with filter paper, sucked by a vacuum pump and dehydrated to give the objective yeast-containing material having extremely improved freeze resistance of yeast, excellent frozen resistance compared with single use of yeast, providing frozen bread dough with excellent flavor and function. Solid fat content of the fats and oils is preferably <=20% at 20 deg.C.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a yeast-containing material excellent in freezing resistance on bread making, a method for producing the same, and a dough containing the yeast-containing material.

[0002]

2. Description of the Related Art In recent years, frozen dough has been actively used in the bread industry in order to streamline the process and meet the needs of consumers for freshly baked bread. However, since ordinary baker's yeast lacks freeze resistance and is easily damaged by freezing due to fermentation before freezing, it is often impossible to obtain bread of satisfactory quality in terms of function and flavor. Among them, in the case of lean dough that does not contain a large amount of auxiliary materials such as sugar and fats and oils, it shortens the fermentation time before freezing and increases the amount of baker's yeast used, but it is a bad bread lacking the flavor of bread. It is easy to become. Further, there is a problem that increasing the amount of baker's yeast leads to cost increase. Therefore, the use of frozen dough tends to be limited to dough and bread in rich zones.

[0003]

With respect to the above problems,
Different from general yeast, a method using yeast having freezing tolerance (Japanese Patent Publication No. 59-25584, Japanese Patent Publication No. 59-48607)
However, it has not been possible to completely solve the above problem. Further, a method of mixing fats and oils to impart freeze resistance to yeast even if the yeast itself does not have freeze resistance (JP-A-59-91830), or a method in which a foaming agent is added to the yeast and the mixture is foamed and then frozen Although a method of using yeast as yeast (Japanese Patent Laid-Open No. 63-102628) is also effective in improving the freezing resistance of yeast, these methods are also difficult to handle because the yeast-containing material becomes a paste, And there is a problem with yeast uniformity. The present invention prevents a freezing disorder of yeast, and utilizes a yeast content that is easy to handle, and makes it possible to supply high-quality frozen dough in all zones from lean to rich, a method for producing the same. , And a bread dough containing the yeast-containing material.

[0004]

Means for Solving the Problems The present inventors have found that a yeast-containing product obtained by adsorbing or coating an emulsifier or both an oil and fat and an emulsifier on a yeast suppresses freezing damage of the yeast, and after thawing, during fermentation. The present invention was completed by finding that it does not inhibit yeast fermentation in such a high temperature range.

That is, the first aspect of the present invention is a yeast-containing material obtained by adsorbing or coating an emulsifier, and the second aspect of the present invention is a yeast-containing material obtained by adsorbing or coating an emulsifier and fats and oils. Third, after dispersing the yeast in the liquid with the emulsifier added,
The method for producing a yeast-containing product, which is characterized in that dehydration is carried out. Fourth, the method for producing a yeast-containing product is characterized in that the yeast is dispersed in a liquid to which an emulsifier and an oil and fat are added, and then dehydrated. According to the fifth aspect of the present invention, a bread dough containing the yeast-containing material is contained.

The yeasts referred to in the present invention include dry yeast (including active dry yeast and instant dry yeast), live yeast (compressed yeast, bulk yeast),
An aqueous suspension of yeast (milk yeast) and the like are included. Further, it may be a freeze-tolerant yeast for frozen dough or a normal yeast having no freeze-tolerance. These yeasts are either alone or 2
Used in combination of two or more species.

The emulsifier used in the present invention is not particularly limited, and any emulsifier having an emulsifying function can be used.
For example, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, phospholipids and the like can be mentioned. Regarding phospholipids, yeast modified products thereof, or egg yolk containing a large amount thereof can be used as they are. Good. These may be used alone or in combination of two or more. Among the above emulsifiers, glycerin organic acid fatty acid ester, sucrose fatty acid ester and phospholipid, each having a high HLB value, are particularly preferable. The amount of emulsifier used is 0.0 relative to the yeast (live yeast).
1 to 10% by weight is preferable. If it is less than 0.01% by weight, the effect is low, and if it exceeds 10% by weight, handling becomes difficult in terms of properties.

The fats and oils used in the present invention are not particularly limited, and any fats and oils usually used for bread can be used, but they have a solid fat content in order to stabilize the emulsion stability at low temperature and to uniformly disperse yeast. At 20% or less at 20 ° C, fluid oils and fats having a fluidity exhibit a better effect. Examples of such oils and fats include palm oil, coconut oil, corn oil, and hydrogenated oils thereof, and these are used alone or in combination of two or more. The amount of the oil / fat used is preferably 0.1 to 100% by weight with respect to the yeast (live yeast), more preferably 1
Is about 70% by weight. If the amount is less than 0.1% by weight, the synergistic effect of freezing resistance between the emulsifier and the oil and fat is insufficient, and if the amount exceeds 100% by weight, the yeast mixture has a paste-like property and is difficult to handle in the distribution route, and it is difficult to knead into bread dough. Also, as a result, there is a tendency that the freeze resistance function is hard to be fully utilized. The solid fat content of fats and oils was measured by "Measurement method of solid fat content by NMR" described in "Oil Chemistry" Vol. 33, No. 3 (1984).

The method for producing the yeast-containing product is not particularly limited as long as a uniform product is prepared. For example, an emulsifier or an emulsifier and an oil / fat are added to water, and the temperature is usually raised to 60 ° C. or higher and well mixed, dissolved and emulsified. After the reaction, the yeast may be cooled to a temperature at which the yeast is not killed, the yeast is added, and then the yeast is uniformly mixed and dehydrated to obtain a live yeast cake. The method for dehydrating the yeast dispersion liquid is not particularly limited as long as the yeast dispersion liquid is treated at a low temperature that does not kill the yeast, and examples thereof include a spray method and a vacuum filtration dehydration method. In a small scale, dehydration by Nutsche may be used.

[0010]

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the following description, "%" means "% by weight" unless otherwise specified.

Example 1 Sucrose fatty acid ester (trade name: S-16) was added to 495 ml of water.
70, manufactured by Mitsubishi Kasei Co., Ltd., hereinafter referred to as SE) 5 g was added and mixed well, then heated to 75 ° C. with stirring and completely dissolved by heating. Thereafter, this solution was cooled to 10 ° C., and 200 g of live yeast (trade name: Kaneka Green Yeast, manufactured by Kanebuchi Chemical Industry Co., Ltd., hereinafter referred to as yeast) was added and mixed well. Next, this solution was poured through a nutche with filter paper and pulled by a vacuum pump for dehydration to obtain yeast-containing material A.

Example 2 Diacetyl tartaric acid monoglyceride (trade name:
Poem W-10, Riken Vitamin Co., Ltd., DA
(Hereinafter referred to as TEM), the same treatment as in Example 1 was performed to obtain yeast-containing material B.

Example 3 5 g of SE was added to 455 ml of water and completely dissolved by heating in the same manner as in Example 1. Then add 40 g of rapeseed oil to 75
After sufficiently emulsifying at 0 ° C, the emulsion was cooled to 10 ° C. Yeast (200 g) was added to this solution, mixed well, and dehydrated in the same manner as in Example 1 to obtain yeast-containing material C.

Example 4 Yeast-containing material D was obtained by the same treatment as in Example 3 except that DATAM was used as the emulsifier.

Comparative Example Untreated yeast was prepared for comparison.

Frozen dough was prepared using the yeast-containing materials of Examples 1 to 4 and the untreated yeast of the comparative example, and functional evaluation of freezing resistance was performed by measuring the gas generation amount of the dough and measuring the viability of the fungus before and after freezing. I went there. The results are shown in Table 2. The bread-making composition is shown in Table 1, and the bread-making process is shown below. The measurement of the gas generation amount was performed using a fermograph (manufactured by Ato Co., Ltd.). The viability of yeast in the dough was measured by the plate method using YPD medium.

(Baking process, bread mixing straight method) Mixing: Excluding oils and fats, the raw materials shown in Table 1 were mixed at low speed for 1 minute, medium speed for 1 minute, and high speed for 5 minutes, and then oils and fats were added for further 1 minute, medium speed. 1 minute, high speed 5 minutes mixing (upper temperature 2
Fermentation: 28 ° C, 30 minutes Floor time: 28 ° C, 20 minutes Division: 400 g Molding: Molding with one loaf molder Freezing: -30 ° C, 1 week Thawing: in proofer (30 ° C, humidity 60%) Thaw for 1.5 hours

[0018]

[Table 1] Note) Add yeast-containing material or untreated yeast prepared to contain 70 g of yeast in yeast-containing material.

[0019]

[Table 2] (1) Gas generation amount of 50 g of dough at 30 ° C. for 2 hours (2) Yeast viability of frozen dough with respect to pre-freeze dough

As is clear from Table 2, the yeast inclusion A,
Compared to untreated yeast, B, C, and D are all gas generation amounts,
The survival rate also showed a high value, and the effect of preventing the freezing damage of yeast by the emulsifier and the emulsifier and oil was confirmed. In addition, the yeast-containing materials A to D had the same properties and homogeneity as those of normal yeast wet cells, and did not become paste-like and had good workability.

[0021]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, the yeast freeze resistance is significantly improved, and a yeast-containing material having a better freeze resistance than that of yeast alone can be obtained. By using this yeast-containing material, a frozen bread dough excellent in flavor and function can be obtained.

Claims (7)

[Claims] 1. A yeast-containing material obtained by adsorbing or coating an emulsifier. 2. A yeast-containing product obtained by adsorbing or coating an emulsifier and fats and oils. 3. The emulsifier is glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester,
The yeast inclusion according to claim 1 or 2, which is at least one selected from the group consisting of sorbitan fatty acid ester and phospholipid. 4. The yeast-containing product according to claim 2, wherein the fat or oil has a solid fat content of 20% or less at 20 ° C. 5. A method for producing a yeast-containing product, which comprises dehydrating yeast after dispersing the yeast in a liquid to which an emulsifier is added. 6. A method for producing a yeast-containing product, which comprises dispersing yeast in a liquid to which an emulsifier and fats and oils have been added, and then dehydrating. 7. A dough containing the yeast-containing material according to claim 1 or 2.