JPS61231993A - 新規パン酵母 - Google Patents

新規パン酵母

Info

Publication number
JPS61231993A
JPS61231993A JP60073580A JP7358085A JPS61231993A JP S61231993 A JPS61231993 A JP S61231993A JP 60073580 A JP60073580 A JP 60073580A JP 7358085 A JP7358085 A JP 7358085A JP S61231993 A JPS61231993 A JP S61231993A
Authority
JP
Japan
Prior art keywords
yeast
bread
sucrose
baker
making
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP60073580A
Other languages
English (en)
Japanese (ja)
Other versions
JPH0154036B2 (enExample
Inventor
Yasuo Nakatomi
康夫 中富
Katsuhiko Hara
原　克彦
Fumio Umeda
梅田　二三男
Toshiaki Kono
敏明 河野
Hisashi Niimoto
新元　久
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Meiji Seika Kaisha Ltd
Oriental Yeast Co Ltd
Original Assignee
Meiji Seika Kaisha Ltd
Oriental Yeast Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Seika Kaisha Ltd, Oriental Yeast Co Ltd filed Critical Meiji Seika Kaisha Ltd
Priority to JP60073580A priority Critical patent/JPS61231993A/ja
Priority to EP86104474A priority patent/EP0197497B1/en
Priority to DE8686104474T priority patent/DE3682418D1/de
Priority to US06/848,854 priority patent/US4693898A/en
Publication of JPS61231993A publication Critical patent/JPS61231993A/ja
Publication of JPH0154036B2 publication Critical patent/JPH0154036B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast
    • C12N1/185—Saccharomyces isolates
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/85—Saccharomyces
    • C12R2001/865—Saccharomyces cerevisiae

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Botany (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
JP60073580A 1985-04-09 1985-04-09 新規パン酵母 Granted JPS61231993A (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP60073580A JPS61231993A (ja) 1985-04-09 1985-04-09 新規パン酵母
EP86104474A EP0197497B1 (en) 1985-04-09 1986-04-02 Novel baker's yeast and process for making bread
DE8686104474T DE3682418D1 (de) 1985-04-09 1986-04-02 Backhefe und verfahren zur brotherstellung.
US06/848,854 US4693898A (en) 1985-04-09 1986-04-04 Novel baker's yeast and process for making bread

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP60073580A JPS61231993A (ja) 1985-04-09 1985-04-09 新規パン酵母

Publications (2)

Publication Number Publication Date
JPS61231993A true JPS61231993A (ja) 1986-10-16
JPH0154036B2 JPH0154036B2 (enExample) 1989-11-16

Family

ID=13522378

Family Applications (1)

Application Number Title Priority Date Filing Date
JP60073580A Granted JPS61231993A (ja) 1985-04-09 1985-04-09 新規パン酵母

Country Status (4)

Country Link
US (1) US4693898A (enExample)
EP (1) EP0197497B1 (enExample)
JP (1) JPS61231993A (enExample)
DE (1) DE3682418D1 (enExample)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA1324022C (en) * 1987-08-07 1993-11-09 Hiroshi Yamazaki Process for preparing flour from jerusalem artichoke tubers
US5032579A (en) * 1987-10-13 1991-07-16 Coors Biotech, Inc. Method for inhibiting the growth of salmonella
US4902674A (en) * 1987-10-13 1990-02-20 Coors Biotech, Inc. Method for inhibiting the growth of salmonella
US4987124A (en) * 1987-10-13 1991-01-22 Coors Biotech, Inc. Method for inhibiting the growth of salmonella
JPH01296935A (ja) * 1988-05-25 1989-11-30 Yakult Honsha Co Ltd オリゴ糖入りパンの製造法
US4927811A (en) * 1988-11-15 1990-05-22 Coors Biotech, Inc. Method and composition for improved animal husbandry
JPH0650979B2 (ja) * 1988-11-24 1994-07-06 農林水産省食品総合研究所長 パン酵母の製造法
IL97067A (en) * 1990-02-12 1994-05-30 Gist Brocades Nv Substrate-limited doughs
US5540940A (en) * 1991-07-18 1996-07-30 The Pillsbury Company Substrate-limited, yeast leavened refrigerated dough products and process of making
HK1004252A1 (en) * 1991-07-18 1998-11-20 The Pillsbury Company Yeast-leavened refrigerated dough products
US5514386A (en) * 1991-07-18 1996-05-07 The Pillsbury Company Dough compositions containing temperature sensitive yeast and a temperature sensitive yeast strain and process of making
US5492702A (en) * 1991-07-18 1996-02-20 The Pillsbury Company Substrate-limited yeast-leavened refrigerated dough products
US5508047A (en) * 1991-07-18 1996-04-16 The Pillsbury Company Catabolite non-repressed substrate-limited yeast strains and method of making
JP3484483B2 (ja) * 1993-03-05 2004-01-06 ザ ピルスバリー カンパニー イーストを混ぜた冷蔵生地製品
AU682236B2 (en) * 1994-03-16 1997-09-25 Societe Des Produits Nestle S.A. Low-temperature inactive industrial baker's yeast
US8298603B2 (en) * 2005-10-11 2012-10-30 Purecircle Sdn Bhd Process for manufacturing a sweetener and use thereof
US8420146B2 (en) * 2009-10-15 2013-04-16 Purecircle Sdn Bhd High-purity Rebaudioside D and low-calorie bread containing the same
DE102010000881A1 (de) * 2010-01-14 2011-07-21 Henkel AG & Co. KGaA, 40589 1K- Kaschierklebstoff mit Silanvernetzung
CN114181844A (zh) * 2021-09-02 2022-03-15 中粮面业（濮阳）有限公司 提高面条风味的酿酒酵母、发酵剂及其应用以及发酵制备面制品的方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4292330A (en) * 1979-06-18 1981-09-29 Beatrice Foods Co. Bread leavening yeast
IT1130242B (it) * 1980-02-01 1986-06-11 Anic Spa Procedimento per la produzione dell'enzima alfa-galattosidasi e per l'idrolisi del raffinosio mediante l'impiego dell'enzima stesso
JPS5840065A (ja) * 1981-09-01 1983-03-08 Meiji Seika Kaisha Ltd 低カロリ−甘味料およびそれを用いた低カロリ−飲食物の製造法
IT1140312B (it) * 1981-12-03 1986-09-24 Anic Spa Procedimento per la produzione di alfa-galattosidasi e impieghi dell'enzima cosi' ottenuto

Also Published As

Publication number Publication date
US4693898A (en) 1987-09-15
EP0197497A3 (en) 1988-07-27
JPH0154036B2 (enExample) 1989-11-16
EP0197497B1 (en) 1991-11-13
EP0197497A2 (en) 1986-10-15
DE3682418D1 (de) 1991-12-19

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