JPS6358536B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing frozen dough for bread, characterized by using the yeast Saccharomyces cerevisiae IAM4274, and provides yeast for frozen dough having excellent freezing resistance. . Frozen dough refers to dough that is mixed with bread ingredients and then fermented slightly or left frozen without fermentation. Recently, so-called oven-fresh bakeries, which bake bread in-store and provide freshly baked bread, have become popular, and the demand for frozen dough has increased due to the rationalization of the bread-making process itself and labor management. ing. However, at present, the commonly used baker's yeast has low freezing resistance and has a high mortality rate especially when the dough is fermented. However, it is not always possible to obtain something that satisfies the needs in terms of flavor and aging. In addition, as a yeast with high freezing tolerance, there is Saccharomyces rosei, as described in JP-A-56-144036, but this yeast has no maltose fermentation ability and has a large maltose fermentation ability. It is difficult to apply it to so-called lean breads such as white bread and French bread, which are thought to have an adverse effect, and because the bacteria are smaller than general baker's yeast, it is difficult to apply it to breads that are thought to have an adverse effect. It has the drawback that it is easily clogged during over-processing and is difficult to manufacture. The present inventors conducted a wide range of searches to find yeast that is fermented dough that is resistant to freezing, has the ability to ferment maltose, and has a bacteria size similar to that of baker's yeast. The present inventors have discovered that by using Satucharomyces cerevisiae IAM4274, it is possible to produce high-quality frozen dough that eliminates all of the above-mentioned drawbacks, and have completed the present invention. The breads referred to in the present invention include white bread, sweet bread,
It includes everything that uses yeast as a leavening agent, including things that are usually called breads, such as denim pastries, as well as things that use yeast as a leavening agent, such as Chinese steamed buns and yeast donuts. Satucharomyces cerevisiae used in the present invention
IAM4274 has the common name "OC-2" that is widely used in wine production, and there is no problem from a food hygiene standpoint.
It is a special type of yeast that is not used for bread making and is not included in general baker's yeast. This yeast is produced in the same manner as in the conventional production method of baker's yeast using a commonly used culture medium containing, for example, molasses as the main raw material, and is used as compressed cells or dried cells. The size of the bacteria is 4 to 6 microns, which is about the same size as general baker's yeast, compared to the small 2 to 3 microns of Saccharomyces rosei, so there is no need to worry about clogging due to overprocessing of the yeast. Next, the present invention will be explained in detail with reference to Examples. Example 1, Comparative Examples 1 to 2 Using compressed cells of Satucharomyces cerevisiae IAM4274, the freezing resistance of bread dough made by the quick-forming method was examined. As a control, common baker's yeast (Comparative Example 1) and Satucharomyces rosei OUT7128
(Comparative Example 2) was used. The results are shown in Table 1.

【table】

[Table]

[Table] Satucharomyces cerevisiae of Example 1
It can be seen that IAM4274 was superior in both the time required for baking in the frozen section and the specific volume of bread. Example 2, Comparative Examples 3 to 4 Using the same yeast as used in Example 1, the freezing resistance of sweet bread dough made by the straight method was examined.
The results are shown in Table 2. Mixture: Wheat flour (strong) 100% Sugar 25 Salt 1 Oil 6 Yeast 5 Water 53 Process: Mixing time L: 2 minutes, M: 5 minutes, H: 1 minute Upper temperature 29℃ Floor time 30 minutes bench time 20 minutes baking 200℃ x 20 minutes

[Table] Similar to the results with white bread, Satucharomyces cerevisiae IAM4274 of Example 2 was excellent in both the required time for baking and bread specific volume in the frozen section. As mentioned above, Satucharomyces cerevisiae IAM4274 used in the present invention was found to have better freezing resistance than general baker's yeast and Satucharomyces rosei.

Claims (1)

[Claims] 1. A method for producing frozen dough for bread, characterized by using Satscharomyces cerevisiae IAM4274.