JPH0779767A - Novel yeast and bread dough containing the yeast - Google Patents

Abstract

PURPOSE:To obtain a refrigerated dough capable of being distributed even in a refrigerated state, and furthermore a pastry food little in dough expansion in a retarding process high in a commercial value, and enabling to utilize. also its residue for enhancing the product yield. CONSTITUTION:A yeast belonging to the genus Saccharomyces and having characteristics comprising (1) a fermentation ability of <=110ml in a low saccharide dough at 5 deg.C for 24hrs, and a fermentation ability of 240ml at 30 deg.C for 80min, (2) a generated gas volume of 350ml in a low saccharide dough at -20 deg.C for two weeks, and/or (3) a fermentation ability of <=10ml in a high saccharide dough at 5 deg.C for 24hrs, a fermentation ability of >=350ml at 30 deg.C for 115min, and a rewarmed fermentation ability having >=70% of the fermentation ability at 30 deg.C for 115min, e.g. Saccharomyces cerevisiae R-5799 (FERM P-14354) or Saccharomyces cerevisiae R-6724 (FERM P-14357) is added to a bread dough. The yeast has good resistance to refrigeration and/or to freezing, does not reduce its fermentation ability even after refrigerated stored, and is durable also to the refrigeration storage of a h saccharide dough.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a novel yeast and a dough containing the yeast. More specifically, on bread making, in particular pastries such as Danish and croissant including a retarding process, sweet bread with high sugar concentration, novel yeast useful for refrigerated dough and frozen dough in all types of bread and bread dough containing it. , And a method for producing bread dough.

[0002]

2. Description of the Related Art In the recent bakery industry, the frozen dough method has been popular in order to meet the needs of both streamlining of the process by labor saving and the variety of varieties to meet various consumer needs. Has started to take place. Furthermore, a so-called refrigerated dough method has been actively studied, in which the dough is stored in a refrigerated state without being frozen, and at the same time, the dough is matured. However, in the case of conventional baker's yeast, even if the dough is cooled to a low temperature, the fermentation rate will be slower than that at room temperature, but since the fermentation proceeds, storage in refrigerated dough is at most about one day, and therefore Although it has been put to practical use, it has not yet been widely applied.

In the production of pastries such as Danish and croissant, a so-called "retard method" is adopted in which the dough is processed at low temperature in order to fold the roll-in margarine into a neat layer. However, due to some dough fermentation in this retardation process, the roll-in margarine was not neatly folded in, the resulting bread layer was not clean, and the dough could not be stored refrigerated, making it possible to utilize the dough remaining after molding. Therefore, the yield of the bread making process is reduced.

In order to solve such a problem, Japanese Patent Laid-Open No. 5-76
348, JP-A-5-284896, and JP-A-5-336872 disclose yeasts that do not ferment during refrigeration but that ferment above a certain temperature (cold-sensitive yeasts). (Corresponding to the rewarming fermentation power in the present specification) is about 60% as compared with that before refrigeration. Therefore, when bread is prepared using refrigerated dough, fermenting power is insufficient, so that bread with high quality cannot be produced.

[0005] Furthermore, the decrease in the reheat fermentation capacity of the cold-sensitive yeast becomes more remarkable as the sugar concentration in the dough becomes higher, and the fermentation after refrigeration in the dough containing 25% or more of sugar per flour is performed. At present, a cold-sensitive yeast having a fermenting power equivalent to that before refrigeration has not yet been developed.

Also in the frozen dough method, after dough mixing, some fermentation (so-called pre-freezing fermentation) occurs in the freezing process, and ethyl alcohol is produced in the dough to lower the freezing resistance of yeast, or to a freezer in the distribution process. Since the temperature rises due to poor storage conditions such as opening and closing, the quality of the dough that has been frozen will be partially thawed due to the temperature rise and the quality will deteriorate. And in order to suppress pre-freezing fermentation, in the production of frozen dough, mixing is performed at a low temperature like a refrigerator in order to keep the mixing temperature extremely low, and a huge amount of energy is used such as using a spiral quick freezer for quick freezing. The reality is what is needed.

In order to solve such a problem, Japanese Unexamined Patent Publication No.
Although 234939 provides baker's yeast having low temperature sensitivity and freeze-tolerance, the baker's yeast originally has a considerably weaker fermenting power than general baker's yeast, which is problematic in practicality. .

[0008]

DISCLOSURE OF THE INVENTION The present invention has a high commercial value, as compared with a conventional baker's yeast, in which the dough does not freeze and can be distributed even in a refrigerated state, and the dough expansion in the retard step is less than that of conventional baker's yeast. It is an object of the present invention to provide a novel yeast and a bread dough containing the yeast, which enables the production of pastry products with a high product yield by utilizing the residual dough.

Further, according to the present invention, since the fermentation is rapidly suppressed in the dough refrigeration process even in the frozen dough method, the freezing resistance of the yeast is improved and the yeast is resistant to temperature rise due to storage conditions in the frozen distribution process. It is an object of the present invention to provide a novel yeast and a frozen dough containing the same, which enables the production of a frozen dough with a certain amount.

It is another object of the present invention to provide a yeast which has a low fermentative power even after being refrigerated and has a high reheat fermentative power even when the high sugar dough is refrigerated and stored.

[0011]

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and an object of the present invention is to have refrigeration resistance and / or freezing resistance, and even after refrigerated storage. It is intended to provide a yeast that does not reduce fermentative power and a yeast that is resistant to refrigeration storage of high sugar dough.

The present inventors extensively screened yeast using strains obtained by screening from the natural world or from preserved strains or breeding operations such as mutation treatment, hybridization and cell fusion. Yeasts with suppressed fermentation were isolated. As a result of repeated screening from these yeasts, the target strain was successfully obtained, and the present invention was completed.

The present invention is a yeast belonging to the genus Saccharomyces and having one or more of the following properties (1) to (3): (1) 5 ° C. for 24 hours at low sugar dough Fermenting power of 110m
1 or less, and a fermentation power of 240 m at 80 ° C for 30 minutes
l or more; (2) -20 ° C in low sugar dough, the amount of gas generated after 2 weeks is 350 ml or more; and (3) 5 ° C in high sugar dough, fermentation capacity for 24 hours is 10 ml.
It is below, and fermenting power for 115 minutes at 30 ° C is 350 m.
It is 1 or more, and the reheat fermentative power is 70% or more of the fermentative power at 30 ° C. for 115 minutes. However, each yeast has at least the property (1).

Fermentation power of low sugar dough for 24 hours at 5 ° C is 1
When it is 10 ml or less, fermentation during refrigeration is suppressed. It is preferably 70 ml or less, more preferably 30
It is less than or equal to ml. Also, the fermentation power at 30 ° C for 80 minutes is 24
If it is 0 ml or more, it gives a sufficient fermenting power for baking bread, and it is preferably 250 ml or more.

The fermentability of the low-sugar dough was determined according to the low-sugar dough fermentability defined by the Yeast Industry Association, by mixing the following raw materials: flour 100 g yeast 2 g saccharose 5 g salt 2 g water 62 ml. Mixing is performed so that the kneading temperature is 20 ± 1 ° C., the dough is put in a cylinder, and the dough amount at the start is measured in advance to determine. The difference between the amount of dough after fermentation for 24 hours at 5 ° C and the amount of dough at the start is 5
℃ Low sugar dough fermenting power.

Further, by mixing the above raw materials, the dough is mixed so that the kneading temperature is 30 ± 1 ° C., the dough is put into a cylinder, the amount of the dough at the start is measured beforehand, and the fermentation is carried out at 30 ° C. for 80 minutes. The difference between the amount of dough after the mixing and the amount of dough at the start is defined as 30 ° C low sugar dough fermenting power.

The amount of gas generated in a low sugar dough at -20 ° C for 2 weeks was determined by a freeze resistance measuring method (200 g flour basis).
Numbers represent parts by weight.

Mixing: Bread Flour 100 Sugar 5 Salt 2 Oil 7 Yeast 4 Dough improver 2 (S Kimo Green Puratos) Desalting 3 Water 67 Process: Mixing (Hobart Mixer) Low speed 2 minutes, Medium speed 1 minute Kneading Upper temperature 20 ± 1 ℃ Floor time 20 minutes Divided weight 50g Bench time 10 minutes Refrigeration condition -20 ℃, 2 weeks Gas generation amount measurement Ato Co., Ltd. using a thermograph Frozen dough after 1 week and 2 weeks after freezing 50 g was directly put into a thermography bottle and thawed in a water bath at 30 ° C. for 30 minutes, and then the measurement was started. The total gas generation amount after 3 hours was examined, and the gas amounts at the start and after 1 week and 2 weeks were compared. At the start (before freezing), the amount of gas was measured without thawing for 30 minutes.

The fermenting power of the high sugar dough is based on the high sugar dough fermenting power defined by the yeast industry association, and the following raw material composition is used: wheat flour 100 g yeast 3 g saccharose 30 g salt 0.5 g water 52 ml Mix the dough to a kneading temperature of 20 ± 1 ° C, put the dough into a cylinder and measure the amount of the dough at the start beforehand, and start the dough after starting fermentation at 5 ° C for 24 hours. The difference from the amount of dough at that time was defined as the high sugar dough fermenting power at 5 ° C.

Further, by mixing the above raw materials, the dough was mixed so that the kneading temperature was 30 ± 1 ° C., the dough was put in a cylinder, the amount of the dough at the start was measured beforehand, and the fermentation was carried out at 30 ° C. for 115 minutes. The difference between the amount of dough after the mixing and the amount of dough at the start was defined as 30 ° C. high sugar dough fermenting power.

The rewarming fermenting power is measured by rewarming the high sugar dough fermented at 5 ° C for 24 hours to 30 ° C. After rewarming, 30
The fermenting power at 115 ° C for 115 minutes is defined as the reheat fermentation power.

The present invention relates to a yeast having a property that the fermentative power of a low sugar dough at 5 ° C. for 24 hours is 110 ml or less and the fermentative power at 30 ° C. for 80 minutes is 240 ml or more. This achieves the above object.

Examples of yeast having such properties include strains having the following numbers. Saccharomyces cerevisiae R-
55 (FERM P-13756), Same R-321 (FERM P-13757), Same R-2401
(FERMP-14350), R-5704 (FERM P-14353), R-5799 (FE
RM P-14354), R-5947 (FERMP-14355), R-5982 (FERM
P-14356), the same R-6724 (FERM P-14357), the same A-3364 (FERMP-1)
4391), A-3373 (FERM P-14392), A-3417 (FERM P-143)
93), the same R-6180 (FERMP-14395), and the same RM-4862 (FERM P
-14396).

A preferred yeast is a low sugar dough at 5 ° C. for 24 hours.
Fermentation power of 30ml or less, and 30 ℃, 80
It is a yeast having a property of fermenting power of 250 ml or more. As such yeast, Saccharomyces cerevisiae R-2401
(FERM P-14350), Same R-5704 (FERM P-14353), Same R-5799 (F
ERM P-14354), R-5947 (FERM P-14355), R-5982 (FER
MP-14356), R-6724 (FERM P-14357), A-3364 (FERM
P-14391), A-3373 (FERM P-14392), A-3417 (FERM P-
14393), R-6180 (FERM P-14395), and RM-4862 (FE
RM P-14396).

Further, the present invention provides (1) 5 in low sugar dough
Fermentation power for 24 hours at ℃ is less than 110ml, and 3
The present invention relates to yeast having a property that the fermentation power at 0 ° C. for 80 minutes is 240 ml or more, and (2) the gas generation amount after 2 weeks at −20 ° C. in a low sugar dough is 350 ml or more. This achieves the above object. Preferably,
The property of (1) is a yeast having a fermentative power of 30 ml or less at 5 ° C. for 24 hours in a low sugar dough, and a fermentative power of 250 ml or more at 30 ° C. for 80 minutes. Examples of such yeasts include Saccharomyces cerevisiae R-5704 (FERM P-14353) and R-5799.
(FERM P-14354), R-5947 (FERM P-14355), R-5982 (F
ERM P-14356), and R-6724 (FERM P-14357). In addition, the present invention is (1) a low sugar dough has a fermentative power of 110 ml or less for 24 hours at 5 ° C., and a fermentative power of 30 ml at 80 ° C. for 240 minutes or more, and (2) a high sugar dough. The fermentative power of 5 ° C. for 24 hours is 10 ml or less, and the fermentative power of 15 minutes at 30 ° C. is 350 ml or more,
In addition, the present invention relates to a yeast having a property that the reheat fermentation power is 70% or more of the fermentation power at 115 ° C for 15 minutes. Preferably,
The property of (1) is a yeast having a fermentative power of 30 ml or less for 24 hours at 5 ° C. and a fermentative power of 80 ml for 30 minutes at 30 ° C. in a low sugar dough. This achieves the above object.

As such yeast, Saccharomyces cerevisiae R-
5799 (FERM P-14354) or Saccharomyces cerevisiae R-6724 (F
ERM P-14357).

Further, the present invention is: (1) Fermentation power of low sugar dough at 5 ° C. for 24 hours is 110 m.
1 or less, and a fermentation power of 240 m at 80 ° C for 30 minutes
l or more; (2) -20 ° C in low sugar dough, the amount of gas generated after 2 weeks is 350 ml or more; and (3) 5 ° C in high sugar dough, fermentation capacity for 24 hours is 10 ml.
It is below, and fermenting power for 115 minutes at 30 ° C is 350 m.
The present invention relates to a yeast having a property of being 1 or more and having a reheat fermentation power of 70% or more of a fermentation power of 115 ° C. at 30 ° C.
Preferably, the property of (1) is 5 ° C, 24 ° C in a low sugar dough.
Fermentation power of 30ml or less, and 30 ℃, 80
It is a yeast having a fermentation power of 250 ml or more. This achieves the above object.

As such yeast, Saccharomyces cerevisiae R-
5799 (FERM P-14354) or Saccharomyces cerevisiae R-6724 (F
ERM P-14357).

The present invention also relates to bread dough containing one or more of the above yeasts, and more particularly to refrigerated dough and frozen dough. This achieves the above object.

Further, the present invention relates to a method for producing the above dough. Refrigeration, by using the yeast of the present invention having high fermentability even after freezing, the object of the present invention is a refrigerated dough that can be stored for a long time, and a pastry with a high-yield high-retardation method, and further frozen. Frozen dough with high resistance can be manufactured. Further, it becomes possible to manufacture a sweet bun using a high sugar dough by the refrigerating dough method.

Although the reason why the yeast of the present invention inhibits fermentation at low temperature is not clear, yeast fermentation involves extracellular sugars (glucose, fructose, sucrose, etc.) in the cell membrane. It is said that it is transported into yeast cells by a sugar permease (permease), and progresses by classifying the transported sugars into ethyl alcohol and carbon dioxide by a glycolytic enzyme. When the permease of the yeast is the yeast, the activity is reduced particularly at a low temperature, and when some or all of the glycolytic enzymes present in the cytoplasm are the yeast, the activity is reduced at a low temperature, specifically depending on the temperature. In the case of the yeast, the fermentation is inhibited by the induced protein (heat shock protein), and the fermentation is suppressed by suppressing the respiratory ability especially at low temperature. Is, the like can be considered.

Generally, low temperature sensitivity (LOW TEMPERATURE
It is known that the gene (TURE SENSITIVE: LTS) exists in the genus Saccharomyces, but this is related to the phenomenon that "growth" at low temperature or high temperature is suppressed or killed, and "fermentation at low temperature""Is different from the phenomenon of being suppressed.

The method for obtaining the yeast of the present invention will be described below.

The yeast of the present invention can be obtained by natural screening, nitrosoguanidine, ethyl methanesulfonate, mutation treatment such as ultraviolet irradiation, breeding operation by crossing or cell fusion. Here, a method for obtaining a target yeast by mutation treatment is disclosed, but it goes without saying that the method is not limited to this method.

When the one-step mutation treatment is insufficient, it is also possible to use a combination of a method of repeating the mutation treatment, a method of obtaining spores and backcrossing, a method of cell fusion, and the like. Details will be described later.

(A) Method of Mutating Yeast Here, ethyl methane sulfonate (hereinafter referred to as EMS) is used.
Will be described). The medium used is as follows.

YPD medium YPD agar plate glucose 20 g glucose 20 g polypeptone 20 g polypeptone 20 g yeast extract 10 g yeast extract 10 g water 1000 ml agar 20 g water 1000 ml First, from the parent slant, 1 platinum loop, YPD medium 5
The cells are inoculated in ml and cultured with shaking at 30 ° C. for 16 hours. After completion of the culture, the cells were collected by centrifugation at 3000 rpm for 10 minutes, 0.1 M, pH 7.
Wash once with 0 phosphate buffer. The cells were suspended in 5 ml of the same phosphate buffer, 0.15 ml of EMS was added, and the mixture was treated at 30 ° C. for 2 hours with occasional stirring.
The cells are collected by centrifugation at 00 rpm for 10 minutes, washed with a phosphate buffer, 5 ml of 20% Na ₂ S ₂ O ₃ is added, and the mixture is allowed to stand at 30 ° C. for 10 minutes to decompose EMS. 20% Na ₂ S ₂ O ₃ treatment was performed twice, washed with 5 ml of physiological saline 3 times, and 5 ml of physiological saline was added.
Then, the cells are suspended in, and appropriately diluted on a YPD agar plate having the above composition, and the bacteria are applied.

(B) Screening for cold-sensitive yeast B-1. Primary screening: Microplate method Bromcresol purple (BCP) was used to utilize the properties of BCP that is bluish purple at high pH and yellow at low pH. This is a method of screening the fermentative power.

The strain grown on the YPD agar plate is inoculated into a microplate containing 1 platinum loop and 200 μl of YPD medium and statically cultured at 30 ° C. for 16 hours. YCP medium containing BCP in each well of the microplate (bromcresol purple (BCP) 30 mg added to the above YPD medium) 200
20 μl of this culture broth was transplanted to each of 2 microplates, 10 ° C,
And incubate at 30 ° C. for 5 hours. In the 30 ° C culture group, the growth is good and the amount of bacteria is large, and the pH of the broth is yellow because the pH of the broth is low because the fermentation is good. Select a strain whose color has not turned yellow.

B-2. Secondary Screening: Mycel Method: The secondary screening is a method for selecting excellent strains based on the weight difference before and after Mycel fermentation. The medium used is as follows.

Molasses medium Meissel liquid Molasses (as sugar) 30 g Glucose 80 g Ammonium sulfate 5 g (NH ₄ ) ₂ HPO ₄ 5 g Phosphorus ammonium 3 g KH ₂ PO ₄ 5 g Urea 2 g Water 1000 ml Water 1000 ml The molasses medium was used as a molasses medium. 1 to 5 ml
Platinum loops are inoculated and cultured with shaking at 30 ° C. for 24 hours. Transfer 5 ml of this culture to 50 ml of molasses medium and
Culture with shaking at 24 ° C for 24 hours. After culturing, 80 ml of the culture solution was collected from the two flasks together, 3000 rpm, 1
The cells are collected by centrifugation for 0 minute and washed once with sterile water. 100m
Suspend in 50 ml each of Mycel solution,
C. for 15 hours and at 30.degree. C. for 5 hours. The weight difference before and after Mycel fermentation is defined as the Mycel fermenting power, 30
A strain that is well fermented at 0 ° C and has low fermentative power at 10 ° C is selected.

With respect to the strain for which particularly good results were obtained by the secondary screening, bacterial cells were obtained by the following method,
Various fermentation powers, freeze resistance, bread-making properties and the like shown in the examples were evaluated.

First seed mother: Medium composition: molasses (as sugar) 30 g ammonium sulfate 5 g phosphorus ammonium 3 g urea 2 g water 1000 ml medium 100 ml was dispensed into a 500 ml Sakaguchi flask, sterilized, and 1 platinum loop of fresh slant was transplanted, 30 ° C, 2
Incubate with shaking for 4 hours.

Second seed mother: 5 L of the same medium 1 L as the first seed mother
After dispensing into a conical Erlenmeyer flask and sterilizing, the first seed mother is inoculated in the total amount and shake-cultured at 30 ° C. for 24 hours.

Seed culture: Medium composition: molasses (as sugar) 300 g Ammonium sulfate 4 g Phosphorus 0.7 g Urea 2.5 g 10 L volume added as a fed-batch method 1 L of medium was added to a mini jar fermenter and sterilized. , And the total amount of the second seed mother to make 2L. 30-35
℃, pH 4-5 (control with ammonium hydroxide), 300 rpm
Aeration is carried out at 2 NL / min while stirring for 12 hours, and the cells are cultured for 12 hours.

Main culture: Medium composition: Molasses (as sugar) 350 g Ammonium sulphate 4 g Phosphorus ammonium 1 g Urea 2.5 g 10 L volume added in a fed-batch method 1.3 L of medium was added to a mini jar fermenter to sterilize Then, add 700 ml of the seed culture solution to make 2 L.
30-35 ° C., pH 4-5 (control with ammonium hydroxide), 3
While stirring at 00 rpm, aeration was carried out at 2 NL / min, and the cells were cultured for 10 hours.

The above culture broth is separated, washed with water, filtered,
Obtain live cells.

The screening method has been described as above. However, the fermenting power at 30 ° C. tends to decrease even if the fermenting power at low temperature is suppressed by only one-step mutation treatment.
As a method for increasing the fermentative power at 0 ° C, the following method can be carried out. That is, a method in which the mutation treatment is repeated one or more times, a spore strain of a cold-sensitive mutant strain in which fermentation is suppressed at low temperature and a spore strain of a yeast which is a wild diploid, obtained by at least one mutation treatment, The method includes backcrossing at least once, and a method in which this cold-sensitive mutant strain and wild diploid yeast are fused back at least once.

Backcrossing means that a spore strain of a mutant strain and a wild strain are separated, spore strains having different sex are crossed to obtain a cross strain, and a spore strain is taken from the cross strain to obtain a wild strain. It is an operation of crossing with a spore strain at least once. By carrying out this, it is possible to obtain a strain having a gene of low temperature sensitivity (related to fermentation) and a gene of excellent fermentability of a wild strain.

If a spore strain can be obtained in this way, the above-mentioned backcrossing method can be used. However, if the obtained mutant strain or wild strain has an extremely low sporulation ability or an extremely low spore emergence rate. If it is difficult to obtain a spore strain, the cell fusion method may be used. A marker may be attached according to a conventional method, or fusion can be performed without a marker if the fusion frequency is high. Examples of the marker include a combination of a lysine-requiring strain and a respiratory-deficient strain described in JP-A-63-294778.

[0051]

The present invention will be described in more detail with reference to the following examples, which should not be construed as limiting the present invention.

(Example 1) Results obtained by carrying out mutation by the EMS method of the above (A) and carrying out the screening of the above (B) using a strain of Kaneka Red Yeast (produced by Kanegafuchi Chemical Industry Co., Ltd.) as a parent strain , Saccharomyces cerevisiae R-55 (FERM P-13756) and Saccharomyces cerevisiae R-321 (FERM P-13757), which have been deposited at the Institute of Biotechnology. Table 1 shows the fermentability of the low sugar dough at 5 ° C and 30 ° C after obtaining the bacterial cells by the method described above. Compared to the control, the fermentation power was suppressed to about 1/2 to 2/3 at a low temperature of 5 ° C.

[0053]

[Table 1]

(Example 2) Saccharomyces obtained in Example 1
Selevisier R-55 (FERM P-13756) and Saccharomyces cerevisiae R-321 (FERM
Freezing resistance of P-13757) was examined by the method described above. The results are shown in Table 2.

[0055]

[Table 2]

It can be seen that the freezing resistance is superior to that of the control.

Example 3 A strain of Kaneka Red Yeast was added to a Fowell plate (sodium acetate 0.4%, agar 2%, pH 6.7).
The spore strain R-6R obtained by culturing at 28 ° C. for 2 days to form spores was used as a parent strain to carry out mutation by the EMS method of the above (A), and the screening of the above (B) was performed. As a result, Saccharomyces cerevisiae R-2401 (FERM P-14350) and Saccharomyces cerevisiae R-6180 (FERM P-14395) deposited at the Institute of Biotechnology were obtained. For these strains, 5 ° C low sugar dough fermenting power and 30 ° C low sugar dough fermenting power were measured. The results are shown in Table 3.

[0058]

[Table 3]

The 5 ° C. low sugar dough fermenting power of the mutant strain was R-
6R, very low compared to Kaneka Red East, 30
The low sugar dough fermenting power showed a value almost equal to that of the control.

(Example 4) Saccharomyces cerevisiae R-2401 was added to YPD
The cells were inoculated in 5 ml of medium and cultured at 30 ° C. for 1 day. Culture medium 3,0
Centrifuge at 00 rpm for 10 minutes to collect the cells, wash with sterile water and wash with Fowel.
It was applied to a l plate (sodium acetate 0.4%, agar 2%, pH 6.7) and cultured at 28 ° C for 2 days to form spores. Spores were separated by micromanipulation method and spore strain R-
I got 2401-1A. As a result of examining the mating type of this spore strain, the mating type was α.

On the other hand, by the same method as the above-mentioned method, Kaneka Green Yeast (Kanebuchi Chemical Industry Co., Ltd.)
The spores and spore strains obtained from the
R-2401-1A was directly crossed to obtain a hybrid strain. Next, the spores of this hybrid strain were separated, and as a result of selecting a cold-sensitive strain,
Saccharomyces cerevisiae R-5704 (FERM P-14353) and Saccharomyces cerevisiae R-5799 (FERM deposited at the Institute of Biotechnology
P-14354), Saccharomyces cerevisiae R-5947 (FERM P-14355), Saccharomyces cerevisiae R-5982 (FERM P-14356) and Saccharomyces cerevisiae.
R-6724 (FERM P-14357) was obtained. For these strains, cells were obtained by jar culture in the same manner as in Example 1 and
Low sugar dough fermenting power and 30 ° C low sugar dough fermenting power were measured. The results are shown in Table 4.

[0062]

[Table 4]

These cold-sensitive mutant strains bred from the mutant strain have a very low fermenting power of 5 ° C. low sugar dough as compared with the control product name Kaneka Red Yeast, and a low fermenting power of 30 ° C. low sugar dough is almost equal to that of the control. Showed the value.

(Example 5) Strain A- isolated by the present inventors
After performing EMS or UV mutation using the 168B-21B strain and the RM-93 strain, the same screening as in Example 1 was performed. As a result, the A-168B-21B strain was deposited at the Institute of Biotechnology, Institute of Biotechnology. Saccharomyces cerevisiae A-3364 (FERM P-14391),
Saccharomyces cerevisiae A-3373 (FERM P-14392), Saccharomyces cerevisiae A-3417 (FERM P-14393), and Saccharomyces cerevisiae RM-4862 (FERM P-14396) were obtained from the RM-93 strain.

For these strains, cells were obtained by jar culture in the same manner as in Example 1, and 5 ° C. low sugar dough fermenting power and 30 ° C. low sugar dough fermenting power were measured. The results are shown in Table 5.

[0066]

[Table 5]

This result shows that the mutant strains obtained from the A-168B-21B strain and the RM-93 strain also showed the same low temperature sensitivity as in Example 1,
The 30 ° C low sugar dough fermenting power was also similar to the control.

Example 6 A Danish pastry was obtained by the following formulation and steps (retarding method). Numbers represent parts by weight.

Formulation: Strong flour 70 Thin flour 30 Sugar 20 Salt 1.2 Shortening 6 Whole egg 10 Yeast food 0.1 Yeast 7 Water 46 Roll-in margarine 50 Process conditions: Mixing: low speed 3 minutes, medium speed 8 minutes, high speed 1 minute Kneading temperature: 22 ° C Dividing: 1000g Retard: -20 ° C, 30 minutes Roll-in: Tri-fold 2 times Retard: 5 ° C, 60 minutes Rolling: Tri-fold 1 time, rolling to 4mm Dividing / molding: 50g Roll (fur 50 for Mograph
g) Storage: Refrigerating 5 ° C, 5 days and 10 days Proofer: 38 ° C, 75% RH, 60 minutes Baking: 200 ° C, 12 minutes After split-molding dough, bake without storage or under the conditions shown above. It was baked after storage. The amount of gas generated without refrigeration and the amount of gas generated after refrigeration were measured using 50 g of the dough. 2 at 30 ° C
The total amount of carbon dioxide gas generated (ml) over time was measured using a thermograph manufactured by Atto Co., Ltd. to obtain the amount of gas generated.

[0070]

[Table 6]

The specific volume of bread made under the above conditions was measured by the rapeseed substitution method.

[0072]

[Table 7]

The above results show that in Danish fabric,
By using the yeast of the present invention, even if the dough is refrigerated for a long period of time, the fermentative power of the yeast is hardly reduced, and a good Danish can be obtained.

(Example 7) Using the strain obtained in Example 4 and the dough of the above-mentioned freezing resistance measuring method, freezing resistance was evaluated. The results are shown in Table 8.

[0075]

[Table 8]

The results in Table 8 show that these yeasts have very high freezing resistance, and have excellent properties as yeasts for refrigerated and frozen dough.

Example 8 Using the yeast strain obtained in Example 4, bread was actually prepared and evaluated according to the following formulation and steps. Numbers represent parts by weight.

Blend: Wheat flour 100 Sugar 5 Salt 2 Oil 5 Yeast 4 Dough improver 2 (S Kimo Green Puratos) Desalting 3 Water 67 Process conditions: Mixing: Low speed 3 minutes, Medium speed 6
Minutes, high speed 5 minutes Forging temperature: 27 ° C Floor time: 30 ° C, 15 minutes Divided weight: 400g Bench time: 30 ° C, 15 minutes Molding: Molding with molder Freezing condition: -20 ° C, 1 week,
2 weeks Thaw: 30 ° C., 60 minutes Proofer: 40 ° C., 80% humidity Firing: 215 ° C., 25 minutes If not frozen, the above steps are the same without the freezing and thawing steps. I made bread.
The specific volume of bread made under the above conditions was measured by the rapeseed substitution method.

The results are shown in Table 9.

[0080]

[Table 9]

The results show that the yeast of the present invention has higher freezing tolerance than the control yeast, and good bread having a large specific volume can be obtained even after 2 weeks of freezing. further,
It has been shown that it can be used for both long-term refrigeration and frozen bread making methods. (Example 9) Saccharomyces cerevisiae R-5799 obtained in Example 4
For Saccharomyces cerevisiae R-6724, jar culture cells were obtained in the same manner, and 5 ° C. high sugar dough fermenting power, 30 ° C. high sugar dough fermenting power and reheat fermentation power were measured. The results are shown in Table 10.

[0082]

[Table 10]

As shown in Table 10, the yeast of the present invention has slightly lower fermenting power of high sugar dough at 30 ° C. than that of the control.
The high-sugar dough fermenting power was very low, and the re-warming fermenting power was also quite high, showing that the high-sugar dough has good properties as a low temperature sensitive strain.

Example 10 Using the yeast used in Example 9, confectionery bread was obtained according to the following formulation and steps.
Numbers are parts by weight.

Blending: Strong flour 90 Light flour 10 Sugar 30 Salt 1 Oil / fat 8 Yeast 4 Desalting 2 Egg 10 Yeast food 0.1 Water 50 Process conditions: Mixing: Low speed 3 minutes, medium speed 6
Min, high speed 2 minutes Forging temperature: 25 ° C Floor time: 30 ° C, 30 minutes Divided weight: 400g Bench time: 30 ° C, 15 minutes Molding: Molding with moulder Storage: 5 ° C, 1, 4 and 7 days Proofer: 38 C., humidity 80% Baking: 200.degree. C., 15 minutes In the case of not refrigerating, baking was performed under the same conditions except that there was no storage step among the above steps. For bread made under the above conditions, by the rapeseed replacement method,
The specific volume was measured. In addition, the appearance and internal phase of the resulting bread were observed. The results are shown in Table 11 and Table 12, respectively.

[0086]

[Table 11]

[0087]

[Table 12]

As shown in Tables 11 and 12, the yeast of the present invention does not expand the dough during refrigeration and has a lower specific volume, appearance, and internal phase during refrigeration storage than ordinary yeast. It can be seen that there is little deterioration and good bread can be obtained for a long period of time even in the pastry dough by the refrigerating dough method.

[0089]

EFFECTS OF THE INVENTION By using the yeast of the present invention, fermentation is suppressed in the refrigerating dough method, the retard method and the frozen dough method, the dough expansion is small, and the fermenting power does not decrease even after refrigeration and freezing, which is favorable. You can get bread. Further, a yeast to which the refrigerating dough method can be applied even in a rich bread making method having a high sugar concentration is provided.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Sueo Iwasaki 369 Sakaemachi, Takasago, Takasago, Hyogo 369 (72) Inventor Kozo Oyake 368-25, Inouemachiguchi, Kakogawa, Hyogo (72) Inventor Yasue Tashita Hyogo 1-7-52-1404 Kamikomaru, Tarumi-ku, Kobe-shi, Japan

Claims (18)

[Claims] 1. The following (1), which belongs to the genus Saccharomyces:
-Yeast having one or more of the properties described in (3): (1) Fermentative power of 110 m in low sugar dough at 5 ° C for 24 hours
1 or less, and a fermentation power of 240 m at 80 ° C for 30 minutes
l or more; (2) -20 ° C in low sugar dough, the amount of gas generated after 2 weeks is 350 ml or more; and (3) 5 ° C in high sugar dough, fermentation capacity for 24 hours is 10 ml.
It is below, and fermenting power for 115 minutes at 30 ° C is 350 m.
It is 1 or more and the reheat fermenting power is 70% or more of the fermenting power at 30 ° C. for 115 minutes; however, all yeasts have at least the property (1). 2. The following (1), which belongs to the genus Saccharomyces:
-Yeast having one or more of the properties described in (3): (1) Fermentative power of 30 ml in low sugar dough for 24 hours at 5 ° C
Below, and the fermentation power of 80 minutes at 30 ℃ 250ml
Or more; (2) the low-sugar dough has a gas generation amount of 350 ml or more after 2 weeks at -20 ° C; and (3) the high-sugar dough has a fermentative power of 10 ml at 5 ° C for 24 hours.
It is below, and fermenting power for 115 minutes at 30 ° C is 350 m.
It is 1 or more and the reheat fermenting power is 70% or more of the fermenting power at 30 ° C. for 115 minutes; however, all yeasts have at least the property (1). 3. The yeast is Saccharomyces cerevisiae R-55 (FERM P-13756), Saccharomyces cerevisiae R-321 (FERM P-1375).
7), Saccharomyces cerevisiae R-2401 (FE
RM P-14350), Saccharomyces cerevisiae R-5704 (FERM P-14353), Saccharomyces cerevisiae R-5799 (FERM P-14).
354), Saccharomyces cerevisiae R-5947
(FERM P-14355), Saccharomyces cerevisiae R-5982 (FERM P-14356), Saccharomyces cerevisiae R-6724 (FERM P
-14357), Saccharomyces cerevisiae A-33.
64 (FERM P-14391), Saccharomyces
Cerevisiae A-3373 (FERM P-1439
2), Saccharomyces cerevisiae A-3417 (FE
RM P-14393), Saccharomyces cerevisiae R-6180 (FERM P-14395), or
Saccharomyces cerevisiae RM-4862 (FERM
P-14396), The yeast according to claim 1 or 2. 4. Belonging to the genus Saccharomyces, (1) the fermentative power of low sugar dough at 5 ° C. for 24 hours is 110 ml or less, and the fermentative power at 30 ° C. for 80 minutes is 240 ml or more, and (2) A yeast having a property that the amount of gas generated in a low sugar dough at −20 ° C. after 2 weeks is 350 ml or more. 5. The yeast according to claim 4, wherein the low sugar dough has a fermentative power of 30 ml or less for 24 hours at 5 ° C. and a fermentative power of 250 ml or more for 80 minutes at 30 ° C. 6. The yeast is Saccharomyces cerevisiae R-5704 (FERM P-14353), Saccharomyces cerevisiae R-5799 (FERM P-1).
4354), Saccharomyces cerevisiae R-5947.
(FERMP-14355), Saccharomyces cerevisiae R-5982 (FERM P-14356), or Saccharomyces cerevisiae R-6724 (FER
The yeast according to claim 5, which is MP-14357). 7. Belonging to the genus Saccharomyces, (1) fermentative power in low sugar dough at 5 ° C. for 24 hours is 110 ml or less, and fermentative power at 30 ° C., 80 minutes is 240 ml or more, and (2) Fermentation power in high sugar dough at 5 ° C for 24 hours is 10 ml or less, and fermentation power at 30 ° C, 115 minutes is 350 ml or more, and reheat fermentation power is 30 ° C, 1
A yeast having the property of being 70% or more of the fermentation power for 15 minutes. 8. The yeast according to claim 7, wherein the low sugar dough has a fermentative power of 30 ml or less for 24 hours at 5 ° C., and a fermentative power of 80 ml for 30 minutes at 30 ° C. 9. The yeast is Saccharomyces cerevisiae R-5799 (FERM P-14354) or Saccharomyces cerevisiae R-6724 (FER).
MP-14357), The yeast according to claim 8. 10. A saccharomyces genus, which (1) has a fermentative power of 120 ml or less in a low sugar dough at 5 ° C. for 24 hours, and a fermentative power of 30 ml at 80 ° C. for 240 minutes or more; (2) low sugar The amount of gas generated in the dough at −20 ° C. after 2 weeks is 350 ml or more; and (3) the fermentative power at 5 ° C. for 24 hours in the high sugar dough is 10 ml or less, and 30 ° C., 115 minutes. Having a fermentative power of 350 ml or more and a reheat fermentative power of 30% or more and 70% or more of the fermentative power for 115 minutes. 11. The yeast according to claim 10, wherein the low sugar dough has a fermentative power of 30 ml or less for 24 hours at 5 ° C. and a fermentative power of 80 ml or more for 30 minutes at 30 ° C. 12. The yeast is Saccharomyces cerevisiae R-5799 (FERM P-14354) or Saccharomyces cerevisiae R-6724 (FER).
MP-14357), The yeast according to claim 11. 13. A dough containing one or more yeasts according to claim 1. 14. The dough according to claim 13, wherein the dough is a refrigerated dough. 15. The dough according to claim 13, wherein the dough is a frozen dough. 16. A method for producing a dough containing one or more yeasts according to claim 1. 17. The dough according to claim 16, wherein the dough is a refrigerated dough. 18. The dough according to claim 16, wherein the dough is a frozen dough.