KR20020063163A - Novel baker's yeast and dough containing the same - Google Patents

Abstract

The present invention provides a baker's yeast that is strong in fermentation power and has a high cost in a high osmotic flour dough containing salt and various baking materials in the straight method, the sponge method, and / or the freezing method of the bread production method. . Specifically, in the straight method and / or the sponge method of the bread production method, there is provided a baker's yeast having osmotic resistance and refrigeration resistance.

Description

NOVEL BAKER'S YEAST AND DOUGH CONTAINING THE SAME

Bread has a variety of flour dough compositions, from French bread and white bread, to which no sucrose is added, or bread with a small amount of bread, to bread with a large amount of sucrose, such as sweet bread. The bread yeast used for bread manufacture also uses bread yeast with a different fermenting ability with respect to the equivalent. Bread yeast, which is used in the case of bread dough with a large amount of sucrose, has been selected as a baker's yeast with strong sugar tolerance.

The sugar resistance conventionally mentioned with respect to the sugar resistance is tolerance to sucrose, that is, sucrose tolerance. Studies on the sucrose resistance of baker's yeast have been made for a long time, and there is a report on the association with the invertase activity. Invertase is an extracellular enzyme that breaks down sucrose (cane sugar), which is a disaccharide, into glucose and fructose (glucose) and fructose.菌體 外 酵素: extracellular enzyme (exoenzyme). Sucrose is decomposed into monosaccharides by invertase outside the cells, and then enters the cells and is used as a nutrient source. In the case of baker's yeast with high invertase activity, the rate of decomposition of sucrose into monosaccharide proceeds rapidly, so that osmotic pressure around the bread's yeast is increased in flour dough, and fermentation of baker's yeast is suppressed. For this reason, there is a negative correlation between invertase activity and sucrose resistance, and in fact, a strain having low invertase activity has been selected for the baker's yeast currently used for confectionery (Technical Report of The Japan Yeast Industry Association, 58, 77 (1988)).

In addition, more active breeding of baker's yeast with low invertase activity has been reported. For example, baker's yeast having low freeze tolerance with low invertase activity and which can be used for baking using a flour dough containing 25% sucrose (Japanese Patent Laid-Open No. 7-203952), Baker's yeast having low level of invertase activity and high fermenting ability even in 30% sucrose dough (specified in JP-A-8-154666) And baker's yeast (the specification of Japanese Patent Laid-Open No. 9-149785) which can be used for bread making and confectionery production by selecting bread yeast having low invertase activity and high maltase activity, has been reported. It has been shown that vertase activity is involved in fermentation power in high sucrose concentration dough. The. However, as described above, low invertase-activated baker's yeast is not resistant to sucrose concentration, but rather increases the osmotic pressure around baker's yeast by slowing the breakdown of sucrose to its constituent monosaccharides glucose and fructose. As a result, it is possible to have water resistant cross resistance.

On the other hand, it has been reported that the invertase activity on the sucrose resistance in the pastry dough fermentation of confectionary is less than the osmotic resistance of baker's yeast (Food Microbiol, 7, 241 (1990)). In addition, as an example in which osmotic resistance is involved in sucrose resistance, it has been found that there is a close correlation between the fermentation power of a relatively high sucrose concentration dough and the amount of glycerol in cells ( Appl. Envion.Microbio1, 63, 145 (1997), and an example of improving the fermentation ability by receiving externally added glycerol into cells (Food Microbiol, 15, 51 (1998)) have been reported. As an example of improving the water-resistant cross-linking by culture, the fermentation power of the pastry dough was improved by increasing the osmotic resistance by adding inorganic salts such as NaCI and KCl during cultivation of baker's yeast. Has been reported to be improved (US Pat. No. 4,420,563 (1983)).

As such, examples reported so far regarding sucrose resistance report that invertase activity is involved in sucrose resistance and that invertase involvement is limited. In other words, sucrose resistance is thought to be a complex property of invertase activity and osmotic pressure. Regarding susceptibility to sucrose In the past, most of the breeding examples aimed at lowering the invertase activity, and sucrose resistance was shown up to 30% of sucrose at the practical fermentation power level.

Usually, two methods are well used in the manufacturing method of bread. One is a straight dough method in which the fermentation power of baker's yeast is immediately reflected, and is a method of kneading bread dough raw materials at once and fermenting and baking. The other is to divide bread dough into two stages, and after making and fermenting the pre-fermented dough (sponge dough, also called sponge) in the previous step It is a sponge dough method for producing and fermenting a final dough (called so-called dough). In the sponge method, the bread volume is increased by increasing the flexibility of the bread and the gas retaining ability, and the machine tolerance of the bread dough is improved. It is advantageously used for the manufacture of bread.

As a production example of baker's yeast suitable for these two production methods, yeasts having water resistance in straight and sponge methods (Japanese Patent Laid-Open No. 10-191964) have been reported. Water resistance shown in this example is 30% of sucrose dough in the straight method, and final dough of 25% sucrose in the sponge method.

In addition, the development of the baker's yeast having water resistance to the freeze tolerance baker's yeast is being made. Examples of the baker's yeast having freezing resistance and having water resistance are as follows. IAM4274 (Japanese Laid-Open Patent Publication No. 59-203442), which has excellent final proof after freezing time and specific volume in confectionery (sucrose 25%), has frozen resistance. FTY-2 (specified in Japanese Patent Application Laid-Open No. 7-203952) and 25% of sucrose, which is described as being slightly inferior to the commercially available baker's yeast with 30% of sucrose. Good baker's yeast (US Pat. No. 4,547,374) in frozen preservation tests in flour dough, baker's yeast with freeze resistance with low invertase activity and usable for baking using sucrose 25% pastry dough (Specifications of Japanese Patent Application Laid-Open No. 7-203952), and the residual ratio of fermentation power after thawing in 30% sucrose dough. rmenting ability a residual rate) There is baker's yeast (specification of Japanese Patent Laid-Open No. 8-154666) of 90% or more. In addition, from the view that the trehalose content in the cells is related to the freezing resistance, by recombinant, the recombinant destroys the NTH or ATH gene, which is frozen, thereby inhibiting the decomposition of trehalose. There is also an example of attempting to improve the resistance (the specification of Japanese Patent Laid-Open No. Hei 10-117771, the specification of Japanese Patent Laid-Open No. Hei 11-169180).

In the above example, the sucrose-resistant sucrose with respect to wheat flour is the example of the frozen-resistance example in the confectionery which is 25%, and the frozen-resistance example of up to 30% even in the highest sucrose addition amount.

In the bakery industry, isomerized liquid sugars, which convert not only sucrose but also glucose into isomerase, which is converted into fructose, are often used. In sucrose-added flour dough, sucrose is broken down into monosaccharides by the invertase of baker's yeast, and the osmotic pressure is gradually increased. In the dough, the baker's yeast is fermented in the dough with a higher osmotic pressure than the original.

In addition, the bread dough is characterized by the addition of salt and various bread sub-ingredients in addition to sugar, resulting in excellent taste and taste improvement. As a baking material other than sugar mix | blended with the bread dough, dairy products, such as fats and oils and skim milk powder, eggs, etc. are typical. Some bakery ingredients added to the dough of these breads have an effect on the osmotic pressure, such as salt, resulting in suppressing the fermentation power of the baker's yeast by increasing the osmotic pressure by coexistence with sugar and salt.

As mentioned above, the production example of the baker's yeast which has water-cross resistance in the straightening method and the frozen baking method so far is sucrose up to 30% in the flour dough, and the sucrose 25% in the final dough in the sponge method. There are only reports of dough. However, the bread is because fermentation is suppressed in the added flour dough such as isomerized sugar, which increases the osmotic pressure even if the sucrose is more than 30% or the sugar content is less than 30%, and the high osmotic pressure dough added with salt or baking ingredients. It is difficult to get enough of. Known strains did not show the baker's yeast suitable for fermentation in such high osmotic flour dough, and any of the straight method, the sponge method and the freezing method of the baking method was insufficient for the fermentation in the high osmotic flour dough.

The present invention provides a novel baker's yeast capable of making the osmotic bread yeast capable of strong fermentation even in the high osmotic flour dough which has been difficult until now and the baking method of the straight method, the sponge method and the freezing method in various high osmotic flour dough. The purpose is to make.

The present invention is excellent in these functions as a result of repeatedly selecting the osmotic resistance, sponge dough tolerance, freezing resistance as an indicator for the strain isolated from nature to achieve the above object Successfully made practical strains.

In one aspect, the present invention relates to baker's yeast having osmotic resistance in flour dough fermentation of bread.

In one embodiment the invention relates to baker's yeast having the same characteristics as described above in the straight method. In another embodiment the invention relates to a baker's yeast having the above characteristics in the final dough kneading of the sponge method. In another embodiment the present invention relates to a baker's yeast having the above characteristics in both the final dough fermentation of the straight method and the sponge method. The present invention also relates to baker's yeast having frozen resistance.

In one embodiment, the bread yeast of the present invention has an equivalent amount of at least 140 ml of carbon dioxide gas generated from 35% isomerized sugar composition flour dough, measured at 38 ° C. per 50 g of the dough.

In another embodiment of the present invention, the present invention relates to a flour dough of bread containing the baker's yeast of the present invention. In still another embodiment of the present invention, the present invention relates to a method for producing bread using the baker's yeast of the present invention.

The present invention relates to a novel baker's yeast and a method for producing bread using the yeast. More specifically, in the fermentation of bread dough, bread yeast having osmolerance and various baking materials using these bread yeasts Straight dough method using soaking dough (so-called direct method), sponge dough method (so-called sponge doping method or middle seed method) and freezing method ( It relates to a method for producing bread by the freezing method.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

First, the term used in this specification is demonstrated. The terms used in this specification are the same as the meanings of terms commonly used in the art, except as specifically explained below.

In the present specification, the percentage (%) of sucrose, salt, and other bread sub-ingredient refers to a weight ratio to wheat flour. For example, 30% sucrose means using 30 g of sucrose with respect to 100 g of wheat flour in bread dough. As used herein, "bread sub-ingredient" refers to a material that can be used for baking other than wheat flour, salt, and water. For example, sucrose, isomerized sugar, and dairy products (乳) But not limited to these.

As used herein, the term "high osmotic pressure dough" refers to the total moles of ingredients related to osmotic pressure contained in saline, dairy products, and the like, added to sugars such as sucrose and isomerized sugar in baking materials. It is a flour dough added with a mole number of sucrose 30% to wheat flour in terms of the number of moles of sucrose. In addition, in the present specification, "osmotolerant baker's yeast" includes sucrose, glucose, fructose, sucrose-mixed isomerized sugar, isomerized sugar, salt and dairy products, and the like. It refers to a baker's yeast having strong fermenting ability in the high osmotic flour dough to which the baking material is added. In addition, "strong fermenting ability" means, for example, the amount of carbon dioxide generated in an isomerized sugar-containing dough having an equivalent weight of 35% for 2 hours at 38 ° C per 50 g of the dough. Measured during, say more than 140ml.

Isomerized sugar refers to sugars containing glucose and fructose, which originally convert isomerized fructose by applying isomerase to glucose. Mixing glucose with fructose is no problem. As used herein, the term “isomerized sugar containing dough” refers to a flour dough containing glucose and fructose, and for example, wheat flour added with a sugar mixed with 50% glucose and fructose, respectively. Dough but not limited thereto. In the bakery industry, sucrose mixed isomers containing sucrose are well used as the isomerized sugar, but in the present specification, sucrose-mixed isomerized sugar containing dough means sucrose, glucose, and fructo. Refers to a flour dough containing ossuose, and examples thereof include sugars obtained by mixing 50% sucrose, 25% glucose and fructose, respectively.

In the bread dough fermentation of the present invention, the baker's yeast with osmolerance is subjected to high osmotic pressure in the bread dough produced by various baking materials. There is tolerance. Examples include, but are not limited to, glucose tolerance, fructose tolerance, isomerized sugar tolerance, salt tolerance, and dairy product tolerance. Do not.

The bread yeast of the present invention excellent in osmotic pressure exhibits excellent sucrose resistance even in sucrose-containing dough of sucrose 30% or more. As in the conventional breeding example, baker's yeast having water resistance due to a decrease in invertase activity is water resistant due to suppression of osmotic pressure increase around baker's yeast by inhibiting decomposition of sucrose. It is clear that it is different from osmotic baker's yeast.

In one embodiment, the baker's yeast having an osmotic resistance of the present invention is a 50% wheat flour dough having a carbon dioxide gas measured at 38 ° C. for 2 hours in a 35% isosugar composition flour dough with respect to wheat flour. Baker's yeast, characterized by appearing at least 140 ml, preferably at least 150 ml, more preferably at least 160 ml. More preferably, the carbonic acid per 50 g of the dough at 38 ° C. for 2 hours in a flour dough containing 40 g of sucrose per 100 g of wheat flour, together with the amount of carbon dioxide generated in the iso-sugar composition flour dough having a concentration of 35% sugar A baker's yeast characterized by a gas generation amount of at least 180 ml, preferably at least 190 ml, more preferably at least 200 ml.

In one aspect the baker's yeast of the present invention is provided with sponge dough dough resistance. Sponge dough tolerance refers to having osmotic resistance in the final dough kneading after the sponge kneading.

In the sponge dough method, the dough is first fermented by preparing a flour dough having a low sugar concentration (about 3%) in the previous step. This is called sponge dough fermentation. It is thought that the baker's yeast is activated in this sponge dough fermentation. Sponge dough fermentation, followed by final dough fermentation (final dough fermentation) is a high osmotic pressure by the ingredients of sugar and other bakery ingredients, the bread yeast is instantaneously fermented into a high osmotic flour dough in an activated state. Therefore, baker's yeast with osmotic pressure resistance after sponge dough fermentation, that is, primary fermentation, is bread dough suitable for sponge method, that is, sponge dough tolerance baker's yeast.

The baker's yeast of the present invention is strong in the presence of a baking material which increases the osmotic pressure of flour dough such as sucrose, isosaccharides and salts of high concentration of added sucrose even in the final flour dough fermentation after the sponge dough dough fermentation. It is a baker's yeast that shows fermentation power and maintains osmotic resistance. In other words, the sponge dough tolerance baker's yeast exhibiting osmotic resistance in the final flour dough fermentation after the sponge dough kneading according to the present invention is 30 ℃, 150 minutes in the sponge dough batter per composition addition of Table 1 The amount of carbon dioxide generated in the final dough after the sponge dough fermentation for 2 hours at 38 ° C. per 50 g of the dough is at least 140 ml, preferably at least 150 ml.

As described above, the baker's yeast of the present invention exhibits osmotic resistance in both the strike method and the sponge method.

Table 1

In another aspect, the baker's yeast of the present invention is characterized by further comprising freeze tolerance in high osmotic flour dough. To date, refrigeration resistance has only been reported for flour dough up to 30% sucrose, and there have been no examples of freezing resistance in high osmotic flour dough containing concentrations above 30% sucrose or isomers, salts or dairy products.

The fermentation power after freezing is important in addition to the strength of freezing resistance. The baker's yeast of the present invention has strong freezing resistance and strong fermentation power in the high osmotic flour dough before freezing, so that the strong fermenting power is maintained even after freezing. The fermentation power after freezing in the present invention, after mixing 50g of flour dough, kneading, fermented at 30 ℃ for 60 minutes, frozen preservation for a predetermined period of time, and thawing at 25 ℃ 60 minutes at 38 ℃ It is represented by the amount of carbon dioxide gas generated for 2 hours. In the present invention, the baker's yeast having an osmotic resistance and refrigeration resistance has a carbon dioxide gas generation amount of 300 ml or more, preferably 320 ml or more, after freezing for 4 weeks in a 35% sucrose dough, and sucrose mixed isosaccharide The bread yeast which shows the carbon dioxide generation amount after freezing for 4 weeks in the flour dough which added 1% of salt to 30% shows 270 ml or more, Preferably it is 280 ml or more.

The present invention relates to baker's yeast having osmotic resistance in the straight method. It is also a sponge dough dough baker's yeast with osmotic resistance even in the final dough fermentation of the sponge method. Preferably it is baker's yeast which has osmotic resistance in both a straight method and a sponge method. More preferably, it relates to the baker's yeast which has osmotic resistance in the straight method and the sponge method, and which has freezing resistance.

TECHNICAL FIELD The present invention relates to a baking dough such as sugars, salts, eggs, fats and oils, dairy products and emulsifiers in wheat flour, and to bread dough containing bread yeast of the present invention. The baker's yeast of the present invention can be used in bread doughs of various combinations of breads from low to high sugar concentrations, but is particularly suitable for high-osmotic flour dough by blending sugar and various baking ingredients. The manufacturing method is suitable for either the straight method or the sponge method, and can be sufficiently used for cryopreservation.

The baker's yeast of the present invention is not particularly limited as long as the baker's yeast has osmotic resistance in the straight method and / or the sponge method of the bread production method and the frozen resistance. Screening and breeding of baker's yeast ( It can also be obtained by breeding techniques such as crossing, mutation processing, and cell fusion. Preferably it can be made by cross breeding (cross breeding) in a plurality of strains including strains with resistance to freezing. In these crossed strains, the osmotic and sponge dough tolerant strains were selected, and the freeze tolerant strain was further selected to select the cultures shown in the examples. It is a baker's yeast that can be made by culture.

Preferred baker's yeast in the present invention is Saccharomyces cereviciae. KKK47 strain can be cited as the representative of the hybridism selected by the above method. This KKK47 strain is Cerevisiae of the genus Sicaromais, and this strain was FERM BP-7267 on August 31, 1999 to the Institute of Biotechnology Industrial Technology (Japan Ibaraki Sukuba Higashi 1-1-3). Deposited (received the request for transfer on August 7, 2000).

Although the Example of this invention is described below, these are illustrative examples of this invention, and this invention is not limited to these Examples. In addition, about the material used for the following example, wheat flour uses Camellia of Nissin Flour Milling Co., Ltd., and yeast food is Kaneplus C (Kaneplus C). (Kaneka Fuchi Chemical Co., Ltd.) Shortening is Snow Light (Kaneka Fuchi Chemical Co., Ltd.) and Margarine is Nova 11 (Kaneka Fuchi) Chemical Industrial Co., Ltd.) was used. Other bakery materials and bakery ingredients were those available at ordinary retail stores. As control strains, three baker's yeasts sold by Kaneka Fuchi Chemical Co., Ltd. were used.

Commercial baker's yeast A (Kaneka's general purpose yeast)

Commercial baker's yeast B (Kaneka frozen tolerant yeast)

Commercial baker's yeast C (Kaneka frozen tolerant yeast)

Example 1

Crossed breeding

A total of three strains, including two strains with freezing resistance, were used as the original strains in the Saccharomyces cerevisiae stock strain possessed by the applicant. These columnar diploids were all diploids, spores were formed in sporulation medium and crossed breeding was performed in the next step.

1) Two spores derived from freeze tolerant strains were hybridized to spores usually derived from yeast, thereby creating a number of first-generation hybrid strains.

2) The first generation hybrids were spores formed again, and the second generation hybrids were made by hybridizing between spores originating from the frozen resistant column and the other hybrid strains.

3) More spores were formed in the second-generation hybrid stock, and then re-hybridized by various combinations to make the third-generation hybrid stock.

The circumference of the next generation hybrid was selected based on osmotic resistance, sponge dough resistance and freezing resistance for the hybrids produced by each generation. The KKK47 strain of the present invention having the desired function in the third generation hybrid stock was finally obtained by improving each function for each generation.

Example 2

A method for producting baker's yeast

The composition medium of Table 2 was divided into 5 ml / large test tubes, 50 ml / 500 ml Sakaguchi flasks in turn, sterilized in an autoclave, and used for incubation.

Cross-bred strain 1 Platinum loop (a platinum loop) is injected into a large test tube in full quantity, shake culture is carried out at 30 ° C for 1 day, and then transferred to a 500 ml Sakaguchi flask and transferred to 30 ° C. Cells made by daily vibration culture were provided in 5L jar culture.

Table 2

After putting 2L of the composition medium of Table 3 into a 5L container and sterilizing in a pressure cooker, cells were injected into five 500m1 sakaguchi flasks and cultured under the conditions of Table 4.

Table 3

Table 4

5L jar main culture

In the medium composition of Table 5, first, the amount of liquid was added by adding 50 g of seed yeast bodies cultured in a 5L container as wet yeast bodies. The culture was carried out under the conditions of 6.

Table 5

Table 6

The cultures were carried out for 13 hours, and sugar was added in portions during the 12 hours culture.

The cultured yeast was centrifuged immediately after the end of the culture, sucked and dehydrated with a funnel, and the wet cells were used in the following examples. When used in the experiment, the moisture content of the wet cells was measured, and the amount used was converted into 65% moisture.

The amount of gas generated from the baker's yeast was compared with the baker's yeast of the present invention obtained as described above by the straight method (Examples 3 to 7). In the carbon dioxide generation amount measurement method, the mixture of the dough composition described in each Example was mixed for 3 minutes by a Hobart desk-top mixer, 50g of the dough dough mass was divided, and the amount of gas generated at 38 ° C was fermographed. It was measured for 2 hours by (Fermograph) (made by ATTO).

Example 3

Straight dough method-Osmotolerance (1)

The amount of carbon gas generated from KKK47, commercial baker's yeast A, commercial baker's yeast B, and commercial baker's yeast C in the glucose and fructose added flour dough shown in Table 7. Was measured and compared. The results are shown in Table 8.

Table 7

Table 8

In the comparison of fermenting ability in high osmotic flour dough containing glucose and fructose as an equivalent to wheat flour, KKK47 of the present invention has a higher amount of gas generation than commercially available yeast. It can be said that it is excellent in osmotolerance.

Example 4

Straight dough method-Osmotolerance (2)

Sucrose mixed isomerized sugar composition shown in Table 9 Carbon gas emissions from KKK47, commercially available bread yeast A, commercially available bread yeast B, and commercially available bread yeast C in flour dough (35% sugar concentration) Was compared. The results are shown in Table 10.

Table 9

Table 10

Although the sugar concentration is 35%, the gaseous production of sucrose mixed isomerized flour and isomerized sugar flour dough with higher osmotic pressure than that of sucrose-added flour dough of the same sugar concentration, KKK47 is superior to commercial baker's yeast, glucose and fructose Similar to the fructose-added flour dough, it can be said that the sucrose mixed isomerized sugar composition dough and the isomerized sugar composition dough dough are excellent in osmotic resistance.

Example 5

Straight dough method-Osmotolerance (3)

In the sucrose 30% dough and sucrose 30% + salt 3% dough, the carbon dioxide emissions were measured for KKK47, commercially available bread yeast A, commercially available bread yeast B and commercially available bread yeast C. By comparison.

Table 11

Table 12

In addition to 30% sucrose, salt tolerance was investigated by increasing the osmotic pressure by adding salt. In the three baker's yeast products on the market, the order of fermentation power is different in the flour dough added with 30% sucrose dough and salt, and the water resistance and salt resistance (osmotic resistance) up to 30% of conventional sucrose are different. It is shown. It can be said that KKK47 of the present invention is also excellent in terms of osmotic resistance due to salt.

Example 6

Straight dough method-Osmotolerance (4)

In the sucrose 30% dough and sucrose 30% dough + dairy dough shown in Table 13, KKK47, commercially available bread yeast A, commercially available bread yeast B, and commercially available bread yeast C The amount of carbon dioxide generated was measured and compared.

The results are shown in Table 14.

Table 13

Table 14

The fermentation power of wheat flour was increased by adding dairy products to 30% sucrose and 30% sucrose. The rankings of fermentation power in the sucrose 30% flour dough of three commercially available bread yeasts and the flour dough added with dairy products showed the same tendency as in Example 5. It can be said that KKK47 is excellent also in fermentation in flour dough with increased osmotic pressure by dairy products.

Example 7

Straight fermentation-Sucrose tolerance

In the sucrose 30% wheat flour dough and the sucrose 40% wheat dough shown in Table 15, carbon dioxide gas was measured and compared with KKK47, commercially available bread yeast A, commercially available bread yeast B, and commercially available bread yeast C. It was.

The results are shown in Table 16.

Table 15

Table 16

Similarly to Examples 5 and 6, the commercially available bread yeast B in the sucrose 30% wheat flour dough had the highest commercially available bread yeast B, but the fermentation power in the sucrose 40% wheat dough was different. Commercially available baker's yeast C is the highest. This means that having sucrose resistance in sucrose 30% wheat dough does not include sucrose resistance in higher sucrose concentration dough. It can be said that KKK47 strain having an osmotic resistance is excellent in fermentation power in 40% sucrose dough, and has a low degree of fermentation inhibition due to an increase in the amount of sugar from 30% to 40% sucrose.

Example 8

Sponge dough method

Next, the amount of carbon gas generated by the difference in sugar composition of the final dough in the sponge method was compared.

The sponge dough composition of Table 17 is mixed for 3 minutes with a hover desk top mixer, the sponge dough is fermented at 30 ° C. for 150 minutes, and the fermented sponge dough is further mixed with a final dough composition and a 3 minutes hover desk mixer. The amount of carbon dioxide generated at 38 ° C. of 50 g of the dough was measured for 2 hours by a fermograph.

The results are shown in Table 18.

Table 17

Table 18

The sugar concentration and sugar composition of the final dough were as (1) sucrose 25% flour dough, (2) sugar 25% sucrose mixed isomerized sugar composition flour dough and (3) sugar 30% isomerized sugar composition flour dough, The final dough is high in osmotic pressure. In the straight method of the high osmotic pastry dough, the commercially available baker's yeast C shows a high gas generation amount, but in the final pastry fermentation power of the sponge method, the gas of the baker's yeast B which is also commercially available in the high osmotic final dough. The amount of generation | occurrence | production is high and it shows that osmosis resistance is different by both manufacturing methods.

As the high osmotic flour dough, both baker's yeast also shows a decrease in the gas generation amount, KKK47 of the present invention is the highest gas generation even in high osmotic dough, and the degree of suppression of fermentation force due to the improvement of the osmotic pressure is small, so as to the sponge dough fermentation It can be said that it has osmosis resistance even after activating by.

Example 9

Freeze tolerance

Freezing resistance was examined.

Sucrose 35% wheat flour and sucrose isosaccharide composition shown in Table 19 Carbon gas from KKK47, commercially available bread yeast A, commercially available bread yeast B, and commercially available bread yeast C The amount generated was measured and compared.

The results are shown in Table 20.

Table 19

Table 20

Since KKK47 has excellent osmotic resistance, the fermentation power after freezing is strong because it has strong fermentation power before freezing and high resistance to freezing in high sucrose-rich dough and high osmotic pressure dough. have.

Example 10

Baking test with straight dough method

In the dough composition shown in Table 21, KKK47 was subjected to a straight bread test with respect to commercially available bread yeast C to determine its specific volume. Cost was measured by the rapeseed replacement method.

The results are shown in Table 22.

Table 21

Table 22

KKK47 also became a bread with good volume (volume) even in the straight bread test in flour dough in which sucrose mixed isosaccharides were added with bakery ingredients such as salt, shortening, and skim milk powder.

Example 11

Baking test-Sponge dough (1)

In the dough composition shown in Table 23, KKK47, commercially available baker's yeast B, and commercially available baker's yeast C were subjected to the sponge method bread test to determine the cost.

The results are shown in Table 24.

Table 23

Table 24

In the final dough, KKK47 was found to be expensive in the sponge method as a result of the baking test in flour dough containing sucrose mixed isosaccharides having higher osmotic pressure than sucrose with the same sugar concentration and adding baking ingredients such as salt and skim milk powder. It has been confirmed that the bread is suitable for baking in high osmotic dough.

Example 12

Sponge dough method (2)

In the dough composition shown in Table 25, KKK47, commercially available baker's yeast B, and commercially available baker's yeast C were subjected to a sponge flour dough baking test to determine their cost.

The results are shown in Table 26.

Table 25

Table 26

In the sponge method of which the final dough composition had a high sucrose concentration of 35% sucrose, KKK47 was found to exhibit very good bakery properties, and it was confirmed that the sponge method was resistant to the high sucrose concentration in the same manner as in the straight method.

(Example 13)

Baking test for frozen dough

In the dough composition shown in Table 27, KKK47 and commercially available baker's yeast C were subjected to a frozen bread test to determine their cost.

The results are shown in Table 28.

Table 27

Table 28

While freezing resistance in sucrose 35% of high sucrose dough is very low, KKK47 hardly exhibits a decrease in bread volume with a freezing period because KKK47 has a strong fermentation power and excellent freezing resistance.

The baker's yeast of the present invention is excellent in osmotic pressure resistance and can correspond to any of straight baking in high osmotic flour dough, sponge dough dough baking and frozen baking. In addition, the bread yeast of the present invention is excellent in fermentation power against high osmotic pressure caused by isosaccharides, salts, and various bakery ingredients in addition to high sucrose flour dough, so that bread can be made with a good volume and a combination width of various bakery ingredients By widening, you can make more bread than ever.

While various aspects of the invention have been described herein with respect to particular embodiments, modifications and improvements of the invention are evident in the above-described embodiments of the invention, which examples are set forth in the claims. It is within the spirit and scope of the present invention.

Claims (8)

Baker's yeast characterized by having osmotolerance in the dough fermentation of bread (fermentatuon). The bread yeast provided with the characteristic of Claim 1 in the straight dough method in the bread manufacturing method. The method of claim 1, The bread yeast provided with sponge dough tolerance in the final dough fermentation in the sponge dough method in the bread manufacturing method. The bread yeast provided with the characteristics of Claim 1 in both the fermentation of a straight method, and the final dough fermentation of a sponge method in the manufacturing method of bread. The method according to any one of claims 1 to 4, Baker's yeast, characterized by further comprising freeze tolerance. The method according to any one of claims 1 to 5, Equivalent amount of carbon dioxide gas in 35% isomerized sugar-containing dough (isomerized sugar containing dough) is characterized in that at least 140ml measured for 2 hours at 38 ℃ per 50g of the dough Baker's yeast. The bread dough characterized by containing the bread yeast of any one of Claims 1-6. A method for breadmaking, comprising using the baker's yeast of any one of claims 1 to 6.