Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
NOVEL BREAD YEAST
Document Type and Number:
WIPO Patent Application WO/2018/207779
Kind Code:
A1
Abstract:
The purpose of the present invention is to provide bread yeast which, in bread made by adding ethanol-containing yeast species and then fermenting and baking, does not result in a delayed fermentation time or a decreased bread volume in making bread, and enables soft bread, which has a strong flavor derived from fermentation species, to be made. This bread yeast has: a gas generation amount of 180 ml or greater per 50 g of dough prepared with blend 1 (strong flour: 100 parts, white sugar: 15 parts, common salt: 1.5 parts, bread yeast: 4 parts, water: 58 parts, ethanol: 1.82 parts) and condition 1 (after mixing for 3 minutes, fermenting for 1 hour at 38°C); a gas generation amount of 130 ml or greater when dough is prepared with blend 2 (strong flour: 100 parts, white sugar: 30 parts, common salt: 0.5 parts, bread yeast: 4 parts, water: 52 parts, ethanol: 1.90 parts) and condition 1; a gas generation amount of 70 ml or greater when dough is prepared with blend 3 (strong flour: 100 parts, white sugar: 40 parts, common salt: 0.5 parts, bread yeast: 4 parts, water: 47 parts, ethanol: 1.94 parts) and condition 1.

Inventors:
YAMAMOTO, Yosuke
Application Number:
JP2018/017796
Publication Date:
November 15, 2018
Filing Date:
May 08, 2018
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
KANEKA CORPORATION (3-18, Nakanoshima 2-chome Kita-ku, Osaka-sh, Osaka 88, 〒5308288, JP)
International Classes:
C12N1/18; A21D10/00; A21D13/00
Domestic Patent References:
WO2013088920A12013-06-20
WO2013161303A12013-10-31
Foreign References:
JPH07177877A1995-07-18
JPH10191964A1998-07-28
JP2013118851A2013-06-17
JP2003164252A2003-06-10
US20150140629A12015-05-21
Other References:
MARTIN, L. ET AL.: "Evaluation of Ethanol Tolerance in Selected Saccharomyces Strains", ASBCA, vol. 43, no. 4, 1985, pages 189 - 196
KAJIWARA, S. ET AL.: "Improved ethanol tolerance of Saccharomyces cerevisiae strains by increases in fatty acid unsaturation via metabolic engineering", BIOTECHNOLOGY LETTERS, vol. 22, 2000, pages 1839 - 1843, XP055348639
Attorney, Agent or Firm:
PATENT CORPORATE BODY ARCO PATENT OFFICE (3rd Fl, Bo-eki Bldg. 123-1, Higashimachi, Chuo-ku, Kobe-sh, Hyogo 31, 〒6500031, JP)
Download PDF: