MANUFACTURE OF DRY YEAST AND MANUFACTURE OF BREAD AND CAKE USING THE YEAST

Title:

MANUFACTURE OF DRY YEAST AND MANUFACTURE OF BREAD AND CAKE USING THE YEAST

Document Type and Number:

Japanese Patent JPH10117670

Kind Code:

A

Abstract:

To improve the storage of yeast and to provide the manufacturing method for bread for effectively using the yeast.

By the manufacture for dry yeast the dry yeast is made by blowing and drying yeast prepared by conventional manufacture in a temperature ranging 0 to 50°C for 5 to 120 hours and manufacture for bread using the yeast is provided. According to the manufacture for dry yeast, the yeast storable for ≥ six months in refrigerator is manufactured. At the time of using this manufacture for bread in addition, excellent bread manufacturing is provided and a desirable taste which is not inferior to bread manufactured by using conventional yeast are given to the bread.

More Like This:

JPS623742	PRODUCTION OF SASADANGO (DUMPLING WRAPPED IN BAMBOO LEAVES) CAPABLE OF KEEPING COLOR OF FRESH BAMBOO LEAF
JPH104895	JAMS AND FLOWER PASTES HAVING HIGH QUALITY PRESERVATION

Inventors:

KAI TATSUO
HAYANO SATOSHI
HARADA MASAHIRO
SHIMIZU SHUSUKE
IKENAGA DAIGOROU
YAMAMOTO SEIJI

Application Number:

JP30857596A

Publication Date:

May 12, 1998

Filing Date:

October 15, 1996

Export Citation:

Click for automatic bibliography generation Help

Assignee:

TORIGOE SEIFUN KK

International Classes:

A23G3/00; A21D8/04; A23G3/34; (IPC1-7): A21D8/04; A23G3/00

Previous Patent: MANUFACTURE OF HALF-WRAPPED AND BAKED SNACK FOOD

Next Patent: IMPROVING AGENT FOR FROZEN BAKER'S DOUGH AND PRODUCTION OF FROZEN BAKER'S DOUGH