YEAST-CONTAINING MATERIAL, ITS PRODUCTION AND BREAD DOUGH CONTAINING THE SAME

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...

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Bibliographische Detailangaben
Hauptverfasser:	KANESHIGE HIROSHI, YAMAUCHI HIROAKI, OYA KOZO
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA EDIBLE DOUGHS ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	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