JP4361158B2 - Super sugar-resistant yeast for confectionery and bakery - Google Patents
Super sugar-resistant yeast for confectionery and bakery Download PDFInfo
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Description
【0001】
【発明の属する技術分野】
本発明は、新規な酵母およびその利用に関する。
【0002】
【従来の技術】
パンには多くの種類がある。糖を全く加えないフランスパン、糖を小麦粉に対し5〜6%加える低糖域の食パン、8〜15%加える中糖域のクロワッサンやバターロール、20〜30%加える高糖域のデニッシュペストリーや菓子パン、更には35〜50%加える酒種あんパンやコーヒーケーキ・プリオッシュ等の発酵菓子まで幅広い。また、製パン方法もスクラッチ製法(ストレート製パンと中種製パン法が含まれる)と冷凍生地製法があり、製法とパンのアイテムの組み合わせは千差万別である。
【0003】
従来、低糖から高糖域のパンアイテム作りには、発酵力の異なる種々のイーストが使われ、冷凍生地製法には冷凍耐性の強いイーストを使用しなければならない等の煩雑さが生じていた。一方、小麦粉に対して35%以上というような非常に高い濃度の糖が配合されるアイテム(酒種あんパンや発酵菓子等)の生地で十分に発酵できる耐糖性を備えたイーストはなく、多くのベーカリーは必要以上に発酵時間を長く取ったり、イースト量を増大させるなどの工夫をして、なんとか製品を作っており、元々設定したパン品質には到達しないボリューム感のない製品となっているのが現状である。
【0004】
【発明が解決しようとする課題】
本発明は、上記課題を解決すべく、超高糖域で優れた高い発酵力を有する高い耐糖性(あるいは浸透圧耐性)の酵母を提供することを目的とする。
【0005】
すなわち本発明は、従来より、糖量30〜40%以上の超高糖生地に油脂や卵を加えた配合でパン製品が作られてはいるものの、従来の酵母では浸透圧の影響を受けるため、すぐれた品質のパン製品は得られなかったのであるが、日本人の嗜好として糖量の多い甘さのあるパンや菓子が好まれている現状に鑑み、糖量が30〜40%以上の超高糖生地でも、油脂や卵の多い配合でも浸透圧の影響を受けにくい(発酵力が低下しにくい)、従来の酵母にはない超耐糖性酵母を新たに提供する目的でなされたものである。近年の製パン技術の進歩とアイテムの多様化により、酵母もそれぞれに応じて使い分けるようになり、多くの種類の酵母が不可欠であるが、その度毎に異なった酵母を使用することは作業が繁雑となるうえ工業的ではない点に鑑み、これらの性質を併有する酵母が得られれば1種類の酵母がすべての局面に対応できるとの観点から、優れた性質を有する新しい酵母を提供するものである。
【0006】
つまり本発明は、超耐糖性という面だけでも特異的に優れた酵母を提供するものであるが、更に、従来得ることができなかった新規有用酵母、換言すれば、それぞれに酵母を使い分けることなく、ひとつの酵母ですべてのニーズに対応できる新規有用酵母として新たに提供することができるものである。
【0007】
【課題を解決するための手段】
本発明は、高い耐糖性(あるいは浸透圧耐性)の酵母に関するものであって、本発明に係る酵母の具体的な特徴は、次のとおりである。
【0008】
▲1▼小麦粉に対して糖5〜25%を添加する食パン〜菓子パン(低糖〜高糖)配合生地において、ストレート製法および中種製法で汎用の普通イースト(例えば当社レギュラーイースト)と同等の発酵力を有し、ボリューム感のある品質の安定したパンができる。
▲2▼小麦粉に対し糖30〜50%含むような非常に高い糖濃度の生地で発酵できる耐糖性(浸透圧耐性)を有している。
【0009】
本発明に係る酵母を得るには、各種の方法が採用できるが、例えば交雑法によって目的とする菌株を効率よく取得することができる。それには、先ず、当社パン酵母保存菌株の中から発酵力が強く、耐糖性を高める形質を備えた菌株を選抜し、それぞれの菌株を常法に従い胞子形成培地に塗沫し、胞子を形成させた後、胞子の性質を調べ、古典的な交雑法により育種した菌株から、通常のパン酵母と同様の製パン性能をもち、かつ40%糖配合の生地での発酵が強い株をスクリーニングすればよい。もちろん、突然変異処理して目的とする菌株を創製することができる。なお、突然変異処理としては、γ線、紫外線、温度差等物理的処理のほか、エチジウムブロマイド、ナイトロジェンマスタード、ジエポキシブタン、コルヒチン、パーオキサイド、プリン誘導体等変異誘導剤処理といった常法が広く利用できる。
【0010】
このようにして得た新菌株は、サッカロマイセス・セレビシエ(Saccharomyces cerevisiae)P−712と命名され、工業技術院生命工学工業技術研究所にFERM P−17271として寄託されている。その菌学的性質は次のとおりである。
【0011】
P−712株の菌学的性質
【0012】
3.各生理的性質
▲1▼至適生育条件 温度28〜32℃ pH4.5〜6.5
▲2▼生育の範囲 温度 5〜40℃ pH2.5〜8.0
▲3▼硝酸塩の同化 なし
▲4▼脂肪分解 なし
▲5▼カロチノイド生成 なし
▲6▼顕著な有機酸生成 なし
▲7▼ビタミン要求性 ビオチン及びパントテン酸
▲8▼耐糖性 小麦粉100重量部に対して30〜40重量部を超える糖配合の生地において充分な発酵力を発揮する
▲9▼冷凍耐性 生地を凍結保管4週間後の発酵力の低下が20%以下である
【0013】
【0014】
本菌株は、上記のような菌学的性質を有し、サッカロマイセス・セレビシエに属するものと認められるが、超高糖域で高い発酵力を有し、しかも低糖〜中糖域でも高い発酵力を有するという特徴をもっている。このような菌株は従来既知の菌株には見当らず、新菌株と認定した。本発明においては、本菌株のみをその権利として包含するものではなく、上記した特性を有する菌株すべてを包含し、人工的に作出したもの、自然界から分離したものを問わず、すべて包含するものである。
【0015】
本発明に係る菌株は、次のようにして選択、育種することができる。先ず、耐糖性を有する酵母については、小麦粉100重量部に対し40重量部の糖を含有する培地において、0.4gイースト乾物量を含む生地40gあたり、30℃、2時間で110ml以上のCO2を発生する菌株を分離すればよい。なお以下において、本発明に係る菌株を超耐糖性イースト(Ultra Sweet yeast : USイースト)ということもある。
【0016】
超耐糖性イーストは、フランスパン、食パン等のように無糖〜低糖のパンはもとより、常識をくつがえす程のすぐれた耐糖性を有するため、菓子パン〜超高糖生地配合の発酵菓子に至るまで、また油脂や卵等を用いた各種のパンの製造に広く使用することができる。例えば、コーヒーケーキ(アメリカで多数の人々に好まれている、コーヒーに合うパン)、あんぱん、黒糖ロール,フルーツブレッド、ペストリー、バターロール、クロワッサン等の製造に使用することができる。
【0017】
本菌株を用いる製パン法としては、常法にしたがい、スクラッチ製法(ストレート製パン法)、中種製パン法)のいずれの方法によっても製パンすることができ、通常のパン生地のほか冷凍パン生地も使用することができる。以下、本発明の実施例について述べる。
【0018】
【実施例1】
下記条件にて、本発明に係る超耐糖性イースト(FERM P−17271)を30Lジャーファーメンターを用いて培養して、大量製造した。
【0019】
(種培養)
糖量(蔗糖換算) 1035g
尿素 103g
リン酸1ナトリウム 20.7g
2水和物
種酵母量(湿量) 20g*1
(30Lジャー本培養)
糖量(蔗糖換算) 1400g
尿素 140g
リン酸1ナトリウム g 28g
2水和物
種酵母量(湿量) 1 420g *2
メーカー:オリエンタルバイオサービスK.K.
名 称:FERMENTER CONTROL SYSTEM MC-10
容 量:30L
攪拌子回転数:600rpm
通気量:16L/min
【0020】
*1:250mlのYPD培地/1L容坂口フラスコに1白金耳植菌し、30℃で2日間培養したのち、4本分全量をそのまま種酵母として用いた。
*2:種培養で得られた菌体を遠心分離操作によって分離し、脱イオン水により洗滌した後、その一部を使用した。
【0021】
【実施例2】
日本イースト工業会で定める酵母のガス発生量の測定法に準じて、各酵母の耐糖性を測定した。すなわち、本発明のイースト(超耐糖性イースト)、市販のレギュラーイースト(オリエンタル酵母工業(株)製品)を用いて、下記の配合及び工程条件により30℃、120分間のガス発生量をファーモグラフで測定した。得られた結果を表2に示した。
【0022】
【0023】
【0024】
【0025】
【0026】
(生地40gに含まれるイースト量は0.40g乾物相当である)
上記表2の結果から明らかなように、小麦粉に対し糖を30〜50%含むような非常に高い糖濃度の生地でも、本発明に係る超耐糖性イーストは、これを充分に発酵できる耐糖性(浸透圧耐性)を有していることが確認された。
【0027】
【実施例3】
本発明に係るUSイーストを用い、下記する配合及び工程により、コーヒーケーキを製造した。
【0028】
【0029】
【0030】
製造されたコーヒーケーキは、糖が多く配合され、甘くて美味且つソフトな食感が得られ、スポンジケーキ的な新しい食感、風味のパン製品であった。
なお、小麦粉に対して糖10〜25%を添加した中糖〜高糖域の配合生地をそれぞれ作製し(小麦粉100g、砂糖10〜25g、食塩0.5g、イースト6g、水52ml)、混捏後、小麦粉換算で30gを分割し、30℃で前発酵60分後、成型し、各生地を1〜3週間冷凍貯蔵し、解凍後、30℃で120分間のガス発生量をファーモグラフで測定した。その結果、本発明に係る超耐糖性イースト(USイースト)は、汎用の冷凍生地風イースト(例えばFD−1イースト:オリエンタル酵母工業(株)製品)並みの冷凍耐性を有し、冷凍生地製パンにより長期間凍結保存しても、品質が良好なパンを製造できることが確認された。
【0031】
【実施例4】
本発明に係るUSイーストを用い、下記する配合及び工程により、ミニあんぱん(酒種)を製造した。なお「熟シリーズ・サカリッチ」は酒種風の発酵風味液、「C−マキシ−EM」は包あん機を使用する場合に適した製パン改良剤製剤であって、いずれもオリエンタル酵母工業(株)の製品である。
【0032】
【0033】
【0034】
【実施例5】
本発明に係るUSイーストを用い、下記する配合及び工程により、黒糖ロールを製造した。なお、糖量が15〜25重量部の場合でもUSイーストの効果が奏された。
【0035】
【0036】
【0037】
【実施例6】
本発明に係るUSイーストを用い、下記する配合及び工程により、フルーツブレッドを製造した。得られた製品は、フルーツを多量に使用した軽い食べ口の菓子風のパンであり、更に、長時間熟成した果実種の発酵風味液「ぶどう種#2」(オリエンタル酵母工業(株)製品)を併用したことにより、豊かな香りも広がりきわめて美味なパンとなつた。
【0038】
【0039】
【0040】
【実施例7】
本発明に係るUSイーストを用い、下記する配合及び製法で発酵菓子(クッキー)を製造した。得られた製品は甘味たっぷりで歯ざわりの軽い発酵菓子となった。
【0041】
【0042】
製法
1.上白糖、マーガリン、加糖煉乳、食塩をビーターで擂り合わせる。
2.卵を2回に分けて加え、乳化させる。
3.篩った小麦粉とUSイーストと水を加えて混合する。
4.手で軽く捏ねる。
5.ポリ袋に入れ、手で薄く延ばしてから冷蔵庫で冷やし、成形しやすい固さにして型ぬきをする。
6.室温で20〜30分発酵させたのち220℃で約13分間焼成する。
【0043】
【実施例7】
本発明に係るUSイースト及び市販のレギュラーイースト(オリエンタル酵母工業製)を用いて、下記の配合及び工程条件により、スクラッチ製パン法(ストレート製パン法)にしたがって、食パン及び菓子パンを製造し、表1(A)の結果を得た。
【0044】
【0045】
【0046】
【0047】
次に、同様に、下記の配合及び工程条件により、スクラッチ法(中種製パン法
【0048】
【0049】
【0050】
上記表1の結果から明らかなように、小麦粉に対して糖5〜25%を添加する食パン〜菓子パン(低糖〜高糖)配合生地において、本発明に係るイーストは、ストレート製パン法及び中種製パン法のいずれにおいても、汎用の普通イースト(例えば、オリエンタル酵母工業(株)製のレギュラーイースト)と同等の発酵力を有し、ソフトでボリューム感のある品質の安定したすぐれたパンを製造できることが確認された。
【0051】
【発明の効果】
超高糖域で発酵力及び高い耐糖性を有する酵母が開発された。本超耐糖性酵母を使用することにより、無糖〜低糖のパンのみでなく非常に甘いパンを、スクラッチ製パン法などいずれの製パン法によっても、それぞれに適した酵母を使い分ける必要がなく、本酵母のみですべての局面に対応することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a novel yeast and use thereof.
[0002]
[Prior art]
There are many types of bread. French bread with no sugar added, low sugar bread with 5-6% sugar added to flour, medium sugar croissant or butter roll with 8-15% added, high sugar Danish pastry or sweet bread with 20-30% added Furthermore, it can be used for a wide range of fermented confectionery such as sake bread, coffee cake, and preoche, which is added 35-50%. In addition, there are two types of bread production methods: a scratch production method (including straight bread and medium-sized bread production methods) and a frozen dough production method.
[0003]
Conventionally, various yeasts having different fermentative powers have been used for making bread items from low sugar to high sugar, and there has been a complication such as the need to use yeast with strong freezing resistance in the frozen dough manufacturing method. On the other hand, there is no sugar-resistant yeast that can be fully fermented with doughs of items (such as sake sesame bread and fermented confectionery) that contain a very high concentration of sugar such as 35% or more of wheat flour. The bakery has managed to make products by taking measures such as taking longer fermentation time and increasing the amount of yeast, making it a product without volume that does not reach the originally set bread quality is the current situation.
[0004]
[Problems to be solved by the invention]
In order to solve the above-described problems, an object of the present invention is to provide a yeast having high sugar resistance (or osmotic pressure resistance) having excellent fermentability in an ultra-high sugar region.
[0005]
That is, according to the present invention, although bread products are conventionally made with a blend of oils and fats added to an ultra-high sugar dough with a sugar content of 30-40% or more, conventional yeasts are affected by osmotic pressure. However, in view of the current situation in which sweet breads and sweets with a high sugar content are preferred as a preference of Japanese people, a sugar content of 30-40% or more has not been obtained. It was made for the purpose of providing a new ultra-sugar-resistant yeast that is not easily affected by osmotic pressure (fermentation power is difficult to decrease), even with ultra-high sugar dough, and with a high fat and egg content. is there. With the recent progress in breadmaking technology and diversification of items, yeasts have been used properly according to each, and many types of yeast are indispensable, but using different yeasts each time requires work. In view of being complicated and not industrial, if a yeast having these properties is obtained, a new yeast having excellent properties is provided from the viewpoint that one kind of yeast can cope with all aspects. It is.
[0006]
In other words, the present invention provides a yeast that is specifically excellent only in terms of super-sugar resistance, but further, a new useful yeast that could not be obtained conventionally, in other words, without properly using each yeast. It can be newly provided as a new useful yeast that can meet all needs with a single yeast.
[0007]
[Means for Solving the Problems]
The present invention relates to a yeast with high sugar resistance (or osmotic pressure resistance), and specific features of the yeast according to the present invention are as follows.
[0008]
(1) Fermentation power equivalent to general-purpose normal yeast (for example, our regular yeast) in a straight bread method and a medium seed production method in a bread-confectionery bread (low sugar-high sugar) mixed dough containing 5-25% sugar to wheat flour This makes it possible to produce a high-quality and stable bread.
(2) It has sugar resistance (osmotic pressure resistance) that can be fermented with a dough having a very high sugar concentration such as 30 to 50% sugar to wheat flour.
[0009]
Various methods can be employed to obtain the yeast according to the present invention. For example, a target strain can be efficiently obtained by a hybridization method. To do so, first, select strains with strong fermenting ability and a trait that enhances glucose tolerance from our baker's yeast storage strains, and smear each strain on a spore formation medium according to a conventional method to form spores. After that, if the properties of the spore are examined and a strain bred by the classical crossing method is screened for a strain having the same bread-making performance as ordinary baker's yeast and strong fermentation in a dough containing 40% sugar Good. Of course, the target strain can be created by mutation treatment. In addition to the physical treatment such as γ-ray, ultraviolet ray, temperature difference, etc., the mutation treatment includes conventional methods such as ethidium bromide, nitrogen mustard, diepoxybutane, colchicine, peroxide, purine derivatives, etc. Available.
[0010]
The new strain thus obtained is named Saccharomyces cerevisiae P-712 and has been deposited as FERM P-17271 at the Institute of Biotechnology, Institute of Industrial Science and Technology. Its bacteriological properties are as follows.
[0011]
Mycological properties of P-712 strain
[0012]
3. Each physiological property (1) Optimum growth conditions Temperature 28-32 ° C pH 4.5-6.5
(2) Range of growth Temperature 5 to 40 ° C. pH 2.5 to 8.0
(3) Nitrate assimilation None (4) Lipolysis None (5) Carotenoid production None (6) Significant organic acid production None (7) Vitamin requirement Biotin and pantothenic acid (8) Sugar tolerance To 100 parts by weight of flour (9) Freezing tolerance The dough is stored at a free sugar content of more than 30 to 40 parts by weight. (9) Freezing resistance The decrease in fermentation power after 4 weeks of freezing storage of the dough is 20% or less.
[0014]
This strain has the above bacteriological properties and is recognized as belonging to Saccharomyces cerevisiae, but has a high fermenting power in the ultra-high sugar region and also has a high fermenting power in the low sugar to medium sugar region. It has the characteristic of having. Such a strain was not found in a conventionally known strain, and was certified as a new strain. The present invention does not include only the present strain as its right, but includes all strains having the above-described characteristics, including all artificially produced and separated from nature. is there.
[0015]
The strain according to the present invention can be selected and bred as follows. First, with respect to yeast having sugar resistance, in a medium containing 40 parts by weight of sugar with respect to 100 parts by weight of flour, CO 2 of 110 ml or more at 30 ° C. for 2 hours per 40 g of dough containing 0.4 g of yeast dry matter. What is necessary is just to isolate the strain which generate | occur | produces. In the following, the strain according to the present invention may be referred to as “Ultra Sweet yeast” (US yeast).
[0016]
Super sugar-resistant yeast has not only sugar-free to low-sugar bread such as French bread, bread, etc., but also excellent sugar resistance to overturn common sense, so it ranges from confectionery bread to fermented confectionery containing ultra-high sugar dough, In addition, it can be widely used in the production of various breads using fats and oils and eggs. For example, it can be used to produce coffee cakes (bread that suits many people in the United States, bread suitable for coffee), anpan, brown sugar rolls, fruit breads, pastries, butter rolls, croissants and the like.
[0017]
As a bread-making method using this strain, bread can be made by any of the conventional methods, the scratch method (straight bread method), and the medium-type bread method). Can also be used. Examples of the present invention will be described below.
[0018]
[Example 1]
Under the following conditions, the super-sugar resistant yeast (FERM P-17271) according to the present invention was cultured using a 30 L jar fermenter and mass-produced.
[0019]
(Seed culture)
Sugar amount (sucrose conversion) 1035g
103 g of urea
Monosodium phosphate 20.7g
Dihydrate seed yeast amount (wet amount) 20g * 1
(30L jar main culture)
Sugar amount (sucrose equivalent) 1400g
140 g of urea
Monosodium phosphate g 28g
Dihydrate seed yeast amount (wet amount) 1 420 g * 2
Manufacturer: Oriental Bio Service K.
Name: FERMENTER CONTROL SYSTEM MC-10
Capacity: 30L
Stirring speed: 600 rpm
Aeration rate: 16L / min
[0020]
* 1: One platinum ear was inoculated into a 250 ml YPD medium / 1 L Sakaguchi flask, cultured at 30 ° C. for 2 days, and then the total amount of 4 was used as seed yeast.
* 2: The cells obtained by seed culture were separated by centrifugation, washed with deionized water, and a part of the cells was used.
[0021]
[Example 2]
The sugar resistance of each yeast was measured according to the method for measuring the amount of gas generated by yeast defined by the Japan East Industry Association. That is, using the yeast of the present invention (super sugar-resistant yeast) and a commercially available regular yeast (product of Oriental Yeast Co., Ltd.), the amount of gas generated at 30 ° C. for 120 minutes was determined by the following formulation and process conditions. Measured with The obtained results are shown in Table 2.
[0022]
[0023]
[0024]
[0025]
[0026]
(The amount of yeast contained in 40g of dough is equivalent to 0.40g dry matter)
As is clear from the results in Table 2 above, the super-sugar-resistant yeast according to the present invention can sufficiently ferment even a dough having a very high sugar concentration such that 30 to 50% of sugar is contained in wheat flour. It was confirmed to have (osmotic pressure resistance).
[0027]
[Example 3]
Using US yeast according to the present invention, a coffee cake was produced by the following formulation and process.
[0028]
[0029]
[0030]
The produced coffee cake was a bread product with a new sugar-flavored texture and flavor, with a high sugar content and a sweet, delicious and soft texture.
In addition, each mixed dough of medium sugar to high sugar range in which sugar 10-25% is added to wheat flour is prepared (wheat flour 100 g, sugar 10-25 g, salt 0.5 g, yeast 6 g, water 52 ml), and after kneading 30g in flour equivalent, molded after 60 minutes pre-fermentation at 30 ° C, each dough is stored frozen for 1 to 3 weeks, and after thawing, the amount of gas generated for 120 minutes at 30 ° C is measured by a thermograph did. As a result, the ultra-sugar resistant yeast (US yeast) according to the present invention has the same freezing resistance as that of a general-purpose frozen dough-like yeast (for example, FD-1 yeast: product of Oriental Yeast Co., Ltd.), As a result, it was confirmed that even when frozen for a long period of time, bread having good quality can be produced.
[0031]
[Example 4]
Using the US yeast according to the present invention, mini anpan (alcohol) was produced by the following formulation and process. “Mature Series Sakharich” is a liquor-flavored fermented flavor liquid, and “C-Maxi-EM” is a bread improver formulation suitable for use with a wrapping machine, both of which are Oriental Yeast Co., Ltd. ) Product.
[0032]
[0033]
[0034]
[Example 5]
The brown sugar roll was manufactured by the following mixing | blending and process using the US yeast which concerns on this invention. Even when the sugar amount was 15 to 25 parts by weight, the effect of US yeast was achieved.
[0035]
[0036]
[0037]
[Example 6]
The fruit bread was manufactured by the following mixing | blending and process using the US yeast which concerns on this invention. The resulting product is a light-tasting confectionery-style bread that uses a large amount of fruit. Furthermore, a fermented flavor liquid “Grape Seed # 2” of fruit ripened for a long time (product of Oriental Yeast Co., Ltd.) As a result of the combined use, the rich fragrance spreads and the bread becomes extremely delicious.
[0038]
[0039]
[0040]
[Example 7]
Using US yeast according to the present invention, a fermented confectionery (cookie) was produced by the following formulation and production method. The obtained product was a fermented confectionery sweet and light in texture.
[0041]
[0042]
Production method 1. Beat together white sugar, margarine, sweetened sour milk and salt in a beater.
2. Add eggs in two portions and emulsify.
3. Add sieved flour, US yeast and water and mix.
4). Knead lightly with your hand.
5. Put it in a plastic bag, spread it thin by hand, cool it in the refrigerator, and mold it to make it easy to mold.
6). After fermentation at room temperature for 20-30 minutes, baking is performed at 220 ° C. for about 13 minutes.
[0043]
[Example 7]
Using US yeast according to the present invention and commercially available regular yeast (manufactured by Oriental Yeast Co., Ltd.), according to the following blending and process conditions, according to the scratch bread method (straight bread method), bread and confectionery bread are produced, The result of 1 (A) was obtained.
[0044]
[0045]
[0046]
[0047]
Next, similarly, according to the following composition and process conditions,
[0048]
[0049]
[0050]
As is clear from the results of Table 1 above, in the dough-confectionery bread (low sugar-high sugar) blended dough in which 5 to 25% of sugar is added to the flour, the yeast according to the present invention comprises a straight bread making method and a medium seed. In any of the bakery methods, it produces fermented bread that has the same fermenting power as general-purpose ordinary yeast (for example, regular yeast manufactured by Oriental Yeast Co., Ltd.), and is soft, voluminous and stable. It was confirmed that it was possible.
[0051]
【The invention's effect】
Yeast having fermentability and high sugar resistance in an ultra-high sugar region has been developed. By using this super-sugar-resistant yeast, it is not necessary to use different sugars suitable for each type of bread, such as scratch-free bread, as well as sugar-free to low-sugar bread. All aspects can be handled with this yeast alone.
Claims (3)
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6756599A JP4361158B2 (en) | 1999-03-12 | 1999-03-12 | Super sugar-resistant yeast for confectionery and bakery |
EP00400649A EP1036841B1 (en) | 1999-03-12 | 2000-03-09 | Sugar super-tolerant yeast for confectionery and bakery |
US09/523,093 US6521272B1 (en) | 1999-03-12 | 2000-03-10 | Sugar super-tolerant yeast for confectionery and bakery |
CA2300436A CA2300436C (en) | 1999-03-12 | 2000-03-10 | Sugar super-tolerant yeast for confectionery and bakery |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6756599A JP4361158B2 (en) | 1999-03-12 | 1999-03-12 | Super sugar-resistant yeast for confectionery and bakery |
Publications (2)
Publication Number | Publication Date |
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JP2000262275A JP2000262275A (en) | 2000-09-26 |
JP4361158B2 true JP4361158B2 (en) | 2009-11-11 |
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JP6756599A Expired - Lifetime JP4361158B2 (en) | 1999-03-12 | 1999-03-12 | Super sugar-resistant yeast for confectionery and bakery |
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Families Citing this family (3)
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EP1559322B1 (en) * | 2004-01-30 | 2008-07-23 | LESAFFRE et Compagnie | Bakers yeast with improved resistance against elevated sugar levels in dough and against weak organic acids |
KR102619544B1 (en) * | 2022-11-07 | 2024-02-02 | 주식회사 르빵 | Saccharomyces cerevisiae maintains fermentation power in high sugar content dough |
KR102532782B1 (en) * | 2022-11-07 | 2023-05-15 | 최장욱 | Saccharomyces cerevisiae maintains fermentation power in high sugar content dough |
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