CN85104258A - The packing of baker's yeast - Google Patents

Abstract

In the packing bag of sealing and slightly inflation granular fresh high workability baking yeast is housed fully, this yeast has good physics and biochemical Anticorrosive Character.Above-mentioned encapsulation object and encapsulation process include the selection of sealing fluid-pressure moulding material coating film material, and encapsulating material will be fully or in fact to oxygen, and carbon dioxide gas, water vapor are impermeable.The encapsulation process yeast of filling contains water molecules and can not surpass 70% in addition; The 3rd is hermetically sealed package, does not almost completely have unnecessary air to pack into when sealing.Encapsulating material is influenced by time and temperature condition, and under this time-temperature condition, the yeast of storage can ferment automatically and generate a certain amount of carbon dioxide, and this is that the preservation yeast is necessary.Above-mentioned time-temperature condition, harmless fully to the zymic fermentation activity of storing.

Description

The packing of baker's yeast

The present invention relates to bake zymic wrapper technology, its objective is that the yeast to some high workabilities provides the specification packing, when the yeast of these packings is wanted chilled storage, require in longer for some time, to keep original physics and fermentating property.

The yeast that is used for baking processing is a kind of product based on special yeast bacterial classification, many barmses are arranged, they are included in the above-mentioned fermented bacterium, they are different each other, but has the characteristic that reacts to each other, and have the ability of the various carbohydrates of fermentation, dehydration is had resistivity or the like.Based on the leavened prod of this bacterial classification,, can carry out commercialization and produce by a series of fermentative processing.

Yeast promptly joins a large amount of air in the media of growth and grows under the condition of aerobic.All be incorporated into continuously with the nitrogenous source of the carbohydrate of the close form of sugar and ammonia form and produce in the media that yeast uses, particularly in the end in the reproductive process.The pH value of growth media, the concentration of temperature and production media should remain on the condition that adapts to yeast growth most.In the final stage of yeast growth, yeast is separated from other undissolved media by centrifugal and flushing.

At the yeast in this stage, solid contents is a kind of liquid of brown greatly about 20%, and known liquid and cream zymic working method.The emulsus yeast filters processing by vacuum or other, it can be become the very big yeast solid of a kind of viscosity.This yeast product is suppressed into a kind of solids content by known processing method and is approximately 30% concentrated product, and this primary yeast also can the further melt-extruded bulk that is shaped to, and also can toast, and is used for bakery or for household use.

In fact solids content is almost more than 30% for this primary yeast, and it is particulate state, can offer the baker like this.It also may be handled with a spot of siccative, is used to keep the zymic high workability.

Also have another to be adapted to user's yeast, be called active dry yeast.The initial production process relevant with this primary yeast production is that those are as the block zymic production process of compression and other employed special Saccharomyces cerevisiae NO.23 treatment process.

The classification of Bior is rolled up at " Archives of Biochemistry " book the 14 by Schultz and Atkin, and 369 pages propose also to publish (August nineteen forty-seven).

Active dry yeast then obtains by several existing processes, and for example, yeast cake can be transformed into hollow form, and it can also be dry on transmission belt under the condition with certain temperature and time.

The bright yeast cake or the heap yeast that looses are mainly sold to the baker.The domestic consumer has two kinds of suitable yeast, and they are bright concentrate the packing yeast or with the yeast of aluminium foil packing, be in addition in air, in a vacuum with rare gas element in the active dry yeast packed.

The bright yeast cutting that concentrates uses Refrigeration Technique, this technology is used for family's zymic production, this primary yeast generally should exist under low temperature and the exsiccant condition, its staging life is greatly about 4 to 6 weeks, in order to reach this storing property of zymic, therefore in its preparation process, carry out particular processing, particularly before filtration and package processing.

Equally, wrapping material (generally being a kind of aluminium-foil paper of costliness) also must carry out particular processing, thereby the development of moulds face on yeast cutting surface is narrowed down to bottom line.

This bulk and tabular yeast have some extra shortcomings, must be processed into powdery exactly, only in this way could be added to it in the flour of eating at home and go.This primary yeast also has some other shortcoming, for example, refining losses weight with seal improper meeting and make dirty.

The development of active dry yeast can eliminate because the rough sledding that family expenses yeast packing causes, it is a kind of reasonable product in supply at present, and in fact, dry yeast has a long storage period, and does not have mould and pollution problems fully.But, this active dry yeast has the congenital problem of other, at first, active dry yeast is active strong not as fresh yeast, in addition, hydrolysis under the controlled temperature condition before toasting, when going to attempt to toast the yeast fermentation thing in the kitchen, it will bring some troubles to the user.In addition, the temperature of not only preserving the zymic room is moderate, and this primary yeast must be that material (as aluminium foil) with a kind of costliness packages under inert gas conditions in storage period.When this primary yeast being worked into very dried the time, so, for the user, it has changed over a kind of very expensive yeast.

Like this, it seems that these the two kinds yeast with commercial value also have some unfavorable factors, reach satisfied effect, also have very big gap according to above situation.

The baking yeast, i.e. high workability, fresh diffusing heap yeast is concerning the user, should be a kind of ideal product, therefore, make these products help the user as far as possible, obtain liking of user, will be contained in product in the encapsulation object, make these products guarantee to have following singularity.

1. the coarse processing when not being afraid of the carrying storage.

2. have more stable and storage capability long-term frozen.

3. no matter what form is stored, even piling up, or under the excessive situation of pressure, should keep physical property.

4. because part is stored product drying or contacted with oxygen, its product should not decolour or be contaminated.

5. product can prevent fully that oxygen is penetrated in the packing material by encapsulation object.

6. yeast should prevent that mould from growing thereon, with the pollution range that reduces the microorganism invasion as far as possible.

7. to preserve zymic primary fermentation vigor as far as possible.

8. have practical value, this primary yeast can directly be added in the flour and not need to carry out special fermenting process again, and this all is necessary for family expenses yeast cutting or active dry yeast.

; the baking yeast is a kind of not finally shaped as yet product of hiding; it contains a kind of lived yeast cell; a large amount of extra cellular water are arranged between the space of these cells; these cellular water surround cell; and these cellular water also are to form the main composition of yeast cell, and are connected with intracellular water.Concentrate or pile the zymic outward appearance of loosing and depend primarily on the relation between the water outside the cell within a cell in the yeast preparation process.Obviously, zymic mass dryness fraction and humidity will be all influential to the viscosity and the connectivity of its product, and its flowability is caused reduction.

The heap yeast that looses is that a kind of fine powder is granular, like this, provides a bigger surface-area to airborne oxygen and yeast interaction, and this reaction process is called " breathing ", consequently generates water, heat and other product.In processing and storage period, this " breathing " makes these particulate matter obtain extra water, and these water in the end can destroy the zymic high workability.United States Patent (USP) NO.4,232,045 have proposed the part remedial measure to this problem.This patent is pointed out, some siccative are incorporated in the granular yeast, and it will inhale a part because the water that produces in " breathing " process.The diffusing heap yeast of producing according to patent has played the effect that keeps the zymic high workability in prolonging between preservation period really, particularly when using the polyethylene packaging thing and preserving under freezing conditions.Because character of packing material own and generation " breathing " have still produced enough water at last, and the receptivity of siccative is not much of that, has so just caused the reduction of high workability matter, cause decolouring and lose fermentation capacity.Similar methods is once by describing in detail among the German Patent NO.261943,8.

English Patent NO.966984, point out to solve the problem of shot yeast breathing aspect with partial solvent, patent is pointed out, " granular yeast is with polyethylene packaging (perhaps identical materials), will slow down in the atmospheric layer oxygen like this to the penetrating velocity of polyethylene packaging thing.Meanwhile the carbonic acid gas of fermentation generation can be diffused into this packing material outside automatically, like this, just preferably in bag, provide the special opening of a discharging carbonic acid gas, still, the import of oxygen invasion zymic is provided on the contrary, thereby has also had a problem of breathing and producing water to exist.

The problem of breathing aspect can not be by in the container that be placed on the yeast of simple packing sealing or it is under the anaerobic condition solve, and, penetrating of anti-block remains most important Technology up till now.For the leavened prod of having sealed, tight anaerobic condition is disadvantageous, like this, in the book that is named as " yeast " at, mention in (S.Burrows-1970) squeezing and heap yeast quality store method one chapter that looses, " gather in the very approaching place of new life's cell from oxygen and carbonic acid gas and to show; this phenomenon is crucial ... ", this just further illustrates, the granulous yeast cake are to be difficult to storage, " a certain amount of ventilation is necessary, and possible change also allows to reduce carbonic acid gas by diffusion ".This can be from the report of Rajamaki factory as can be known.Its report is to propose in the yeast symposium that France holds in 1978.

In storage period, concerning the zymic quality, if the condition of anaerobism holding conditions when having oxygen to exist compared, the condition of anaerobism storage is very deleterious.

According to the present invention, a kind of preparation method who packs yeast product is provided, this method is the diffusing shape yeast of fresh high workability to be put into a kind of softish seal in the bag, this bag to perviousness every day of oxygen when (standard) normal atmosphere, the oxygen amount of infiltration is no more than 1000 cubic centimetres/square metre, to perviousness every day of carbonic acid gas under 1 normal atmosphere (standard), the infiltration capacity of carbonic acid gas is no more than 4000 cubic centimetres/square metre.Yeast in the bag is a kind of like this dosage, promptly not exclusively is full of the volume of sack.The sack of overfill can ferment automatically when temperature during at 0-20 ℃, does not thisly damage the yeast quality from fermentation, but but can produce carbonic acid gas expands sack.

Like this, the expansible result makes carbonic acid gas form a pad around grain piece yeast.At this moment, yeast just can prevent coarse processing of high workability and extruding, and thus, the zymic characteristic still is retained.

Before the sack sealing, by the way of extruding the air that the sack headspace exists is extruded at first as far as possible.

For last expansion yeast in sealing bag, can think to be under a kind of specific anaerobic condition, this is earlier main owing to there is carbonic acid gas to exist.

As mentioned above, yeast may under anaerobic be stored, because at this moment fermentation capacity obviously reduces.Further specifying of technology, can be referring to English Patent NO.966,984 example and be that carbonic acid gas must be constantly be got rid of from the storage yeast by top " yeast " writing materials body of mentioning by Burrows showed, this argumentation is a kind of astonishing discovery, it finds that with the storage fresh yeast of inventing at present be consistent, has kept original high workability and ferment strength at the diffusing heap yeast of the high workability in the carbon dioxide-containing mist lower seal bag in the storage period in its prolongation.

In order to adapt to neoteric needs, the degrees of expansion of expanding bag is not crucial especially, although it can produce fully to the zymic provide protection.In actually operating, the abundant expansion of packing sack does not need, for example, one gram zymic package shape or size need be with the bale space of four times of reality, it will only produce 2 milliliters of carbonic acid gas to every gram yeast and be flush with money, for a kind of so more a spot of gas that generates, according to stipulating that it is not that a kind of necessary amount can be used to heat the yeast under packaging temp, and it can also be enough to be cooled to reserve temperature to the zymic temperature, more solito, generally, at this moment, will produce enough carbonic acid gas at 5-10 ℃.

Obviously, the expansible degree directly be subjected to yeast automatically the speed of fermentation influence, and, depend on the temperature of storage.Like this, any special barms can be grown under a kind of special equipment for breeding condition, these conditions are confirmable, as nitrogen and phosphorus content and under the fixed temperature from the standard of fermentation, same possible is can change top condition to generate yeast, and this primary yeast has suitable fermentation standard certainly.

The present invention proposes the other method simultaneously and causes the variation of special yeast product from the standard of fermenting.The treatment process of being narrated in United States Patent (USP) 4008335 is very suitable to the present invention.

Treatment temp routine when sealing is within 10-20 ℃ of scope, and be 24-48 hour typical cooling time.Do not have threshold value for sack volume and the relative proportion sealed between the yeast.Here, the sack volume is meant the water capacity of inserting when water is full of empty bag.Yeast weight is 1: 27 to sack volumetrical ratio, it is generally acknowledged that this ratio has satisfied effect.

But this volumetric ratio of sealing may be wasted, and conventional yeast weight and sack volumetric ratio advise using 1 usually: 4-1: 6.

The material that is used to make the flexible packaging bag can be that any kind of material is made, but this material has special ventilation property to oxygen and carbonic acid gas, to entrapped yeast product react with not.For example, with the sack that the polyester plastics thin slice is made, and for example the sealing bag with a small amount of polyethylene coating also has certain advantage.Other are as the sack of polypropylene material or aluminum foil material manufacturing.Certainly the sack that also has many other materials.

The typical plastics thin-film material has following ventilation property:

Ventilation property (centimetre ³/ rice ², every day, crust)

The oxygen carbonic acid gas

Polyethylene 1,700 8500

Polypropylene 1,000 3500

Polyester 100 450

" crust " i.e. be a standard atmosphere pressure reduction

According to these data, polyethylene is not too suitable for the present invention, and polypropylene and polyester material are more suitable.

As top explanation, domestic consumer one is to being or selecting the yeast of squeezing for use, or selects active dry yeast for use.No matter the sort of shortcoming that himself is all arranged in two kinds.Yeast cake piece or yeast rod at first will be dispersed in the water, and simultaneously, active dry yeast must be to be hydrolyzed, and these all must tightly be noted before use.

The diffusing heap yeast of high workability does not have these shortcomings.But it but has relatively short weak point of life-span under freezing conditions, so it can only supply with toasted bread usefulness.The present invention proposes to be used as the wrapped product that the diffusing heap of high workability yeast family uses for the first time, and it had three months when refrigerated storage or the longer life-span.

Say that more generally the invention provides maximum storage capability, this storage capability all is suitable for any special yeast.The yeast of for example storing according to the present invention and keeping drying is used for the domestic consumer, and this point always is impossible.

The present invention further specifies with following example.

Example 1

This example narrated special yeast generates carbonic acid gas when fermenting certainly ability and dried yeast products without under the freezing conditions at the fermentative activity of different lay up period.

Yeast is bred under normal operation, and it forms about 42% gross protein (Kjeldahl method) and 1.9% Vanadium Pentoxide in FLAKES.After concentrating and washing, about 300 liters cream yeast is handled with 20 liters of saturated nacl aqueous solutions.Liquid yeast after the processing has carried out vacuum filtration, obtain about 34% consolidate and contain thing, the sieve plate of the aperture by a kind of 2 mm dias makes yeast become even scattered seed subsequently, and with 4% Aerosil200(weight base) handle (product of a kind of Degussa AG of Germany).

Packing material is that polyethylene is coated with polyester film, about 0.06 millimeter of total thickness.The assembling of actual packaging thing is filled and heat-sealing is all carried out by hand.The packages sealed thing contains 20 gram high workability yeast, and temperature begins to carry out various tests when being 18 ℃.The empty bag volume of packing bag is 550 milliliters, and (holding the water capacity meter with bag), the table I was summed up test-results;

Example 2

Yeast is bred, and filters, and handles with Aerosil200, seals by example 1 method then.Seal size for two kinds, one of them is 170 milliliters and seals volume that another is 550 milliliters and seals volume that two seal the fresh baking yeast of all filling 20 gram high workabilities in the bag.Test-results is provided by the table II.

The table II

* fermentative activity is sealed size

170 milliliters 550 milliliters

Fresh

1945 1945

Store down after three months 1,410 1420 for 5 ℃

^*The carbonic acid gas volume that produces is to seal two hours, is produced by the dough of adding 10% sugar at first.

^*Seal size and be meant that the empty bag that can hold water is long-pending, in fact indicate sealing bag 70 milliliters volume only being arranged of " 170 "; And the bag of sealing of indicating " 550 " only has 128 milliliters cubic capacity.Above-mentioned cubic capacity is all measured under 5 ℃ of conditions after two weeks.

(sealing bag ducked in drink measures, determine the cubic capacity behind the water-filling)

Above-mentioned relative volume when storing down for further 5 ℃, is immovable.

Example 3

Encapsulation object stability according to this patent production has the pin hole structure and can be used for making carbonic acid gas to compare to the encapsulation object stability of external diffusion with English Patent NO.966984 is described.

Yeast is by example 1 method breeding, but this time protein component be 41.9%, Vanadium Pentoxide in FLAKES about 1.70%.Yeast after the filtration contains 34.7% consolidate and contain thing approximately.After using 2%Aerosil200 to handle, yeast is encapsulated in polyethylene-polyester film by the method for example 1, but contains the yeast of 25 gram high workabilities, about 100 milliliters of encapsulation object volume in this time sealing.Yeast Barcelona, Spain type 1214T is commercial, and wrapping machine is packed.The yeast packing material is stored under 15-20 ℃, and, to deposit after 14 days and observe and record, the record value example is in the table III.

The table III

Active (%) flowing property that keeps

Beginning (fresh) 100 high workabilities

After one week

Hermetically sealed package 100 high workabilities

Pin packing material 79 has the fritter thing to form

After two weeks

Hermetically sealed package 90 high workabilities

Pin hole packing material 57 jellies

By the data of showing III as seen, according to method of the present invention, the flowability after yeast is sealed and stored has tangible advantage than the described method of English Patent NO.966984.

Example 4

The ability of this example statement yeast package stability, the stability during storage is given the method for the invention high workability and fresh baking yeast quality under differing temps.

Yeast is by the described conditions breeding of example 3, handle and by the table IV routine variation storage requirement store.Before storage, the temperature distribution when zymic preparation and packing is

Filter and moulding after 13 ℃

Use Aerosil to handle back 14 ℃

Stack 2 ℃ two days later at zero centigrade

The packing and handle back 17 ℃

The yeast of storing operation and being by 17 ℃ begins, and this moment, every gram yeast generated one milliliter of carbonic acid gas approximately.

The table IV

The active % that keeps

The storage fate

Storage temperature ℃

7 5/100 10/100 15/100 20/100

14 100 97 90 68

21 100 100 23 18

28 100 97 0 0

60 100 92 0 0

90 93 84 0 0

Example 5

This example has been explained the character of the fine quality polyethylene encapsulating material with polyester coatings,

This material itself has the perviousness for oxygen and carbonic acid gas to a certain extent.

Yeast is bred, and filters and handles with Aerosil200, packs by example 1 mode subsequently.Two kinds of encapsulating materials compare.Independent and the polyester coating film comparison of polyethylene film.First kind of situation, the fresh baking of 20 gram high workabilities is sealed in yeast to have in about 170 milliliters of latent volumetrical polyethylene encapsulation object, and polyethylene film thickness is 0.05 millimeter.

Under second kind of situation, sealed closely in the polyester coatings film with the similar yeast of example 1, this film thickness is 0.06 millimeter.Unnecessary handle is sealed bag header suppression with exhausted air before heat-sealing.In the above two kinds of cases, the yeast temperature concerns it is identical over time.As follows.

13 ℃ in extruding yeast

Use Aerosil to handle 16 ℃ later on

After sealing 18 ℃

When being stored in 18 ℃, under 15-20 ℃ of room temperature condition, carry out subsequently.Its result is as follows:

After 12 days, storage temperature 15-20 ℃

Polyethylene film polyester coatings film

The active % 57 88 that keeps

Outward appearance rotten odor high workability

Gluey fresh smell

Example 6

This example has compared the head space degrees of expansion of three kinds of different plastic material yeast encapsulation object and the relation of storage temperature.

The table V

Effective head space rate of expansion %

Storage temperature and time encapsulating material

Polyethylene polypropylene polyester

Under 7 ℃

The bimester 08 31

Under 16 ℃

Five days 14 24 83

Ten days 0 20 97

Popped in 17 days 0 20

Under 24 ℃

Two days 19 44 59

Three days 22 52 90

Popped in five days 3 44

Popped in seven days 19 64

From the table V as seen, polyethylene is unaccommodated, because the carbonic acid gas that is produced by yeast is to escape into the packing material outside at an easy rate to go.

Example 7

This example has compared uses the inventive method that yeast is stored in storage effect in polyethylene and the polyester sack.

The table VI

Store the active % of reservation of the active % of reservation of fate polypropylene polyester for 16 ℃

5 96 100

7 90 87

12 92 86

Example 8

This example has compared different two types the yeast use result that the inventive method obtained, and its data see Table VII

The table VII

Rate of expansion %

The yeast type

Store down the fates processing of being untreated for 20 ℃ ^*

3 55 21

5 90 26

7 pop 96

^*The about 240 milliliters of useful volumes of polyester coatings thin film encapsulation thing seal the 50 gram yeast of having an appointment in the bag.

^*Refer to the processing of liquid yeast, this treating processes is being filtered and is further being carried out before the processing, and this is handled as described in the United States Patent (USP) 4008335.

Example 9

This example shows according to bread dough and works the degree of sending out, under 5 ℃ of temperature with the yeast activity of sealing of different periods of storage.

The active % that keeps of 5 ℃ period of storage

April 87

May 84

June 74

Claims (8)

1, prepares the method for packing yeast product, it is characterized in that, this method is put into a kind of softish with the diffusing yeast of piling of fresh high workability and seals in the bag, and this sack for the infiltrate sex expression of oxygen is: under a normal atmosphere, every day, permeable oxygen was no more than 1000 centimetres ³/ rice ², this sack for the perviousness of carbonic acid gas is: be no more than 4000 centimetres in following every day of the infiltration of a barometric point ³/ rice ², input yeast quantity not exclusively is full of and seals a bag volume in the bag, with the sack sealing, deposits under 0-20 ℃ temperature like this, makes it to produce from fermentation, but does not damage the zymic quality, does not produce carbonic acid gas, and the sack that do not expand.

According to claim 1 described method, it is characterized in that 2, before sealing contained the sack of material, extruding earlier was to get rid of bag head spatial air.

3,, it is characterized in that the ratio between the capacity volume meter of the water that can fill up this bag (promptly with) of yeast weight in bag and sack is 1: 4 to 1: 6 according to claim 1 described method.

4,, it is characterized in that the sealing bag material is the polyester coatings film according to claim 1 described method.

5,, it is characterized in that soft sealing bag material is a polypropylene film according to claim 1 described method.

6,, it is characterized in that soft sealing bag material is an aluminium foil according to claim 1 described method.

7, according to claim 1 described method, what it is characterized in that sealing is fresh high workability baking yeast.

8, be used for adorning zymic and seal and be filled with carbon dioxide in the dress, it is characterized in that this bag material of sealing is no more than 1000 centimetres at the amount of oxygen of an atm difference following every day of infiltration ³/ rice ², be no more than 4000 centimetres at the carbon dioxide of an atm difference following every day of infiltration ³/ rice ²