ES373306A1 - Procedure for preparing an active and dry yeast. (Machine-translation by Google Translate, not legally binding) - Google Patents

Procedure for preparing an active and dry yeast. (Machine-translation by Google Translate, not legally binding)

Info

Publication number
ES373306A1
ES373306A1 ES373306A ES373306A ES373306A1 ES 373306 A1 ES373306 A1 ES 373306A1 ES 373306 A ES373306 A ES 373306A ES 373306 A ES373306 A ES 373306A ES 373306 A1 ES373306 A1 ES 373306A1
Authority
ES
Spain
Prior art keywords
yeast
particles
drying
active
monopalmitate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES373306A
Other languages
Spanish (es)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DSM Delft BV
Original Assignee
Koninklijke Nederlandsche Gist en Spiritusfabriek BV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Koninklijke Nederlandsche Gist en Spiritusfabriek BV filed Critical Koninklijke Nederlandsche Gist en Spiritusfabriek BV
Publication of ES373306A1 publication Critical patent/ES373306A1/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Biomedical Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Virology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Saccharide Compounds (AREA)

Abstract

An active dried yeast is sealed under greatly reduced pressure or a nitrogen atmosphere, in a tin container or a plastics bag made of: (1) polyester, polyamide or polyethylene (2) laminates of these plastics with one another or with aluminium or (3) regenerated cellulose coated with a lacquer layer. The yeast may contain between 0.5 to 5%, based on dry matter, of (1) swelling agents e.g. methyl cellulose or carboxymethyl cellulose, and (2) wetting agents viz. sorbitan monolaurate, monopalmitate, monostearate or mono-oleate, glyceryl mono- and di-stearates, glyceryl monopalmitate and propylene glycol monostearate. The active dried yeast may be prepared by extruding and dividing a fresh compressed yeast of the required protein content into particles with a cross-section of from 0.2 to 2mm. and drying these in not more than 120 minutes by means of. a drying gas flow in such a manner that the particles are held within the temperature range of from 20 to 50 C. The flow of drying gas may effect fluidization of the particles and its temperature may be reduced as drying proceeds from an initial high temperature not exceeding 160 C.
ES373306A 1968-11-08 1969-11-07 Procedure for preparing an active and dry yeast. (Machine-translation by Google Translate, not legally binding) Expired ES373306A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB5295068 1968-11-08

Publications (1)

Publication Number Publication Date
ES373306A1 true ES373306A1 (en) 1972-06-01

Family

ID=10465987

Family Applications (1)

Application Number Title Priority Date Filing Date
ES373306A Expired ES373306A1 (en) 1968-11-08 1969-11-07 Procedure for preparing an active and dry yeast. (Machine-translation by Google Translate, not legally binding)

Country Status (23)

Country Link
JP (1) JPS5510233B1 (en)
AT (1) AT305935B (en)
BE (1) BE741456A (en)
CA (1) CA949805A (en)
CH (1) CH541620A (en)
CS (1) CS150992B2 (en)
DE (1) DE1956146C3 (en)
DK (1) DK154770C (en)
ES (1) ES373306A1 (en)
FR (1) FR2022909A1 (en)
GB (1) GB1230205A (en)
IE (1) IE33841B1 (en)
IL (1) IL33322A (en)
IT (1) IT944524B (en)
LU (1) LU59777A1 (en)
MY (1) MY7300024A (en)
NL (1) NL141929B (en)
NO (1) NO150565C (en)
OA (1) OA03170A (en)
SE (1) SE355031B (en)
TR (1) TR17160A (en)
YU (1) YU35271B (en)
ZA (1) ZA697814B (en)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1369551A (en) * 1972-09-05 1974-10-09 Distillers Co Yeast Ltd Active dried yeast
GB1459085A (en) * 1973-07-23 1976-12-22 Distillers Co Yeast Ltd Processes of drying yeast
GB1498301A (en) * 1975-08-22 1978-01-18 Distillers Co Yeast Ltd Processes and apparatus for producing active dried yeast
DE2614348C3 (en) * 1976-04-01 1986-01-02 Versuchsanstalt Der Hefeindustrie E.V., 1000 Berlin Powdered, free-flowing fresh baker's yeast preparation
DE3320654C2 (en) * 1983-06-08 1985-06-05 Schill & Seilacher (GmbH & Co), 2000 Hamburg Process for the production of active dry yeast with improved stability
JPS615777A (en) * 1984-05-11 1986-01-11 ナビスコ　ブランズ　インコ−ポレ−テツド Rehydratable instant active dry yeast
DK0821057T3 (en) * 1996-07-26 2007-10-08 Gbi Holding B V baker's yeast
AR049533A1 (en) 2004-06-29 2006-08-09 Puratos Nv PACKAGED PRODUCT FOR THE PLANNING INDUSTRY OF A POWDER COMPOSITION
FR2930870B1 (en) * 2008-05-06 2010-05-21 Lesaffre & Cie METHOD OF CONDITIONING DRY YEAST
JP7329649B2 (en) * 2021-03-30 2023-08-18 範夫 兼杉 Yeast-containing chocolate, supplement containing yeast-containing chocolate as main ingredient, and production method thereof

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE620618A (en) *
US2919194A (en) * 1957-12-24 1959-12-29 Standard Brands Inc Active dry yeast products and processes for producing the same
AT213811B (en) * 1958-11-10 1961-03-10 Distillers Co Yeast Ltd Method of obtaining yeast
AT213812B (en) * 1959-04-02 1961-03-10 Distillers Co Yeast Ltd Method of obtaining yeast
US3089774A (en) * 1959-05-29 1963-05-14 Anheuser Busch Method of producing a bakers' yeast
GB989247A (en) * 1961-07-28 1965-04-14 Konink Nl Gist & Spiritusfabri Process for the preparation of baker's yeast, and for the manufacture of bread with the aid of such yeast, as well as the bread and bakery products thus obtained
DE1261101B (en) * 1962-12-21 1968-02-15 Universal Foods Corp Process for the production of active, dry yeast
GB1064212A (en) * 1964-05-29 1967-04-05 Toyo Jozo Kk A process for preparing an active, dry powdery yeast
GB1132793A (en) * 1966-04-11 1968-11-06 Kyowa Hakko Kogyo Kk Process for producing baker's dry yeast
FR1518356A (en) * 1966-04-11 1968-03-22 Kyowa Hakko Kogyo Kk Process for preparing dried baker's yeast

Also Published As

Publication number Publication date
IL33322A (en) 1973-04-30
IL33322A0 (en) 1970-01-29
ZA697814B (en) 1971-06-30
DK154770C (en) 1989-06-05
DE1956146C3 (en) 1985-05-09
IE33841B1 (en) 1974-11-13
YU279869A (en) 1980-04-30
CA949805A (en) 1974-06-25
DE1956146A1 (en) 1970-09-17
DK154770B (en) 1988-12-19
MY7300024A (en) 1973-12-31
JPS5510233B1 (en) 1980-03-14
CH541620A (en) 1973-09-15
TR17160A (en) 1974-04-25
CS150992B2 (en) 1973-09-17
BE741456A (en) 1970-05-08
NO150565C (en) 1992-04-27
LU59777A1 (en) 1970-05-13
IE33841L (en) 1970-05-08
DE1956146B2 (en) 1977-01-13
NL141929B (en) 1974-04-16
FR2022909A1 (en) 1970-08-07
YU35271B (en) 1980-10-31
AT305935B (en) 1973-03-26
GB1230205A (en) 1971-04-28
IT944524B (en) 1973-04-20
NL6916806A (en) 1970-05-12
NO150565B (en) 1984-07-30
SE355031B (en) 1973-04-02
OA03170A (en) 1970-12-15

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