Title:
BREAD YEAST
Document Type and Number:
Japanese Patent JP3821507
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain a bread yeast excellent in freezing resistance and refrigerating resistance and useful for a bread production method using frozen doughs or a bread production method using refrigerated doughs by changing a freezing or refrigerating-resistant yeast belonging to the genus Saccharomyces into a triploid or higher and specifying the precipitation rate, water content and molding amount of the changed yeast.
SOLUTION: A freezing or refrigerating-resistant triploid or tetraploid yeast, Saccharomyces cerevisiae, having a precipitating speed of ≥65 (preferably 65-100), a water content of ≤67% (preferably 50-67%) and a molding amount of ≥0.98kg/h (preferably 0.9-1.5kg/h) is selected from strains separated from the natural world, strains stored in research institutes, etc., fused cell strains, hybridized strains, etc. Saccharomyces cerevisiae FT3-1 (FERM BP-5397), FT4-1 (FERM BP-5398), etc., are exemplified.
Inventors:
Kozo Ouchi
Tatsuro Fujio
Imura Satoshi
Higashi Masayuki
Yasuhiro Kikuchi
Hideki Kawasaki
Tatsuro Fujio
Imura Satoshi
Higashi Masayuki
Yasuhiro Kikuchi
Hideki Kawasaki
Application Number:
JP2950996A
Publication Date:
September 13, 2006
Filing Date:
February 16, 1996
Export Citation:
Assignee:
Kyowa Hakko Foods Co., Ltd.
International Classes:
A21D8/04; C12N1/18; C12R1/865; (IPC1-7): C12N1/18; A21D8/04; //(C12N1/18; C12R1:865)
Domestic Patent References:
| JP6233680A | ||||
| JP7203952A | ||||
| JP6070673A | ||||
| JP62122582A | ||||
| JP61231993A | ||||
| JP58201978A | ||||
| JP4183386A | ||||
| JP5023172A |
Attorney, Agent or Firm:
Kazuyuki Iwahashi