U.S. patent application number 10/684384 was filed with the patent office on 2004-05-27 for process for producing bread.
This patent application is currently assigned to KYOWA HAKKO KOGYO CO., LTD.. Invention is credited to Imura, Toshiaki, Kawasaki, Hideki, Muromachi, Hideo, Onaka, Takashi.
Application Number | 20040101594 10/684384 |
Document ID | / |
Family ID | 18648212 |
Filed Date | 2004-05-27 |
United States Patent
Application |
20040101594 |
Kind Code |
A1 |
Imura, Toshiaki ; et
al. |
May 27, 2004 |
Process for producing bread
Abstract
The present invention provides an yeast capable of making bread
excellent in flavor and taste and weak in fermentation smell, a
dough containing the yeast, a process for making bread using the
yeast or the dough and the bread made by the method. The present
invention relates to the yeast which belongs to the genus
Saccharomyces and generates 35 ppm or less of isoamyl alcohol, a
ratio of 2 or less of isoamyl alcohol to isobutyl alcohol, 1.5 ppm
or more of diacetyl in the bread and 2 ml or more of carbon dioxide
gas per 1 g of the dough, a screening method for selecting the
yeast, a process for making bread containing the yeast and the
dough and bread made by the method.
Inventors: |
Imura, Toshiaki;
(Tsukuba-shi, JP) ; Onaka, Takashi; (Tsukuba-shi,
JP) ; Muromachi, Hideo; (Tsuchiura-shi, JP) ;
Kawasaki, Hideki; (Machida-shi, JP) |
Correspondence
Address: |
FITZPATRICK CELLA HARPER & SCINTO
30 ROCKEFELLER PLAZA
NEW YORK
NY
10112
US
|
Assignee: |
KYOWA HAKKO KOGYO CO., LTD.
Tokyo
JP
100-8185
|
Family ID: |
18648212 |
Appl. No.: |
10/684384 |
Filed: |
October 15, 2003 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10684384 |
Oct 15, 2003 |
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09851146 |
May 9, 2001 |
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6649198 |
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Current U.S.
Class: |
426/62 |
Current CPC
Class: |
C12N 1/185 20210501;
A21D 8/02 20130101; A21D 10/00 20130101; C12R 2001/865 20210501;
A21D 8/047 20130101 |
Class at
Publication: |
426/062 |
International
Class: |
A23L 001/28 |
Foreign Application Data
Date |
Code |
Application Number |
May 12, 2000 |
JP |
2000-141034 |
Claims
What is claimed is:
1. An yeast belonging to the genus Saccharomyces, and having the
characteristics (1) and (2): the characteristics (1) is that the
concentration of isoamyl alcohol is 35 ppm or below, the
concentration of diacetyl is 1.5 ppm or above, and the ratio of
isoamyl alcohol to isobutyl alcohol in concentration is 2 or below;
said isoamyl alcohol, isobutyl alcohol and diacetyl being contained
in a headspace gas, derived from bread which bread is made by the
steps of (1) to (8): (1) mixing 1050 g of strong flour, 30 g of a
compressed product of said yeast, 1.5 g of yeast food and 630 g of
water by a bread mixer at a low speed for 3 minutes and, then, at a
low/medium speed for 2 minutes such that a temperature of the
resultant mixture becomes 24.degree. C. to prepare dough; (2)
fermenting the resultant dough prepared by the step (1) at
28.degree. C. for 4 hours to prepare fermented dough; (3) adding
450 g of strong flour, 75 g of sugar, 30 g of salt, 30 g of skim
milk and 390 g of water to the thus fermented dough prepared by the
step (2); mixing the resultant mixture at a low speed for 3 minutes
and, then, a low/medium speed for 2 minutes by a bread mixer;
adding 75 g of shortening to the thus mixed mixture; further,
mixing the resultant mixture at a low speed for 2 minutes, a
low/medium speed for 3 minutes and, then, a medium/high speed for 3
minutes by a bread mixer such that a temperature of the resultant
mixture becomes 27.degree. C. to prepare dough; (4) allowing the
dough prepared by the step (3) to stand intact at a temperature of
between 20.degree. C. and 25.degree. C. for 20 minutes; (5)
dividing the thus stood intact dough prepared by the step (4) to
obtain 6 pieces of dough each having 210 g; molding the thus
obtained 6 pieces of dough in ball form; (6) allowing the 6 pieces
of dough prepared by the step (5) to stand intact at a temperature
of between 20.degree. C. and 25.degree. C. for 20 minutes; (7)
punching the thus stood intact 6 pieces of dough obtained by the
step (6); placing the thus punched 6 pieces of dough in a 3-pound
bread mold; molding the thus placed dough appropriately; fermenting
the thus molded dough to allow it to rise to 80% of the inner
volume of the mold at 38.degree. C. and in 85% humidity; and (8)
baking the thus fermented dough prepared by the step (7) in an oven
at 210.degree. C. for 35 minutes, said headspace gas being
generated from said bread according to the steps of (a) to (c): (a)
adding liquid nitrogen to 8 g of a central portion of said bread;
grinding the portion by a mortar into powders; (b) introducing 3 g
of the resultant powders prepared by the step (a) into a 22 ml
sample bottle; sealing the bottle; (c) holding the sealed bottle
prepared by the step (b) at 60.degree. C. for 15 minutes; and said
concentrations of isoamyl alcohol, isobutyl alcohol and diaceyl
being determined by quantitatively analyzing said headspace gas in
the sealed bottle obtained by the step (c) by means of gas
chromatography; and and the characteristics (2) is that an amount
of carbon dioxide gas is 2 ml or above/g of dough prepared by step
(i) below, when measured by quantitatively analyzing carbon dioxide
gas generated at 30.degree. C. for 2 hours by means of a
fermograph; said carbon dioxide being generated according to the
steps (i) to (iii): (i) mixing a yeast suspension comprising 100 g
of strong flour, 3 g of a compressed product of said yeast and 20 g
of water, and an aqueous solution comprising 30 g of sugar, 0.5 g
of salt and 32 ml of water by a complete mixer at 100 rpm for 2
minutes; (ii) introducing 20 g of the resultant dough prepared by
the step (i) into a 225 ml sample bottle; sealing the bottle and
(iii) holding the thus sealed bottle prepared by the step (ii) at
30.degree. C. for 5 minutes.
2. The yeast according to claim 1, wherein the yeast belongs to
Saccharomyces cerevisiae.
3. The yeast according to claim 1 or 2, wherein the yeast is
Saccharomyces cerevisiae H-9444 (FERM BP-7153).
4. A dough containing the yeast according to any one of claims 1 to
3.
5. A process for making bread using the yeast according to any one
of claims 1 to 3.
6. A process for making bread using the dough according to claim
4.
7. A bread obtainable by the method according to claim 5 or 6.
8. A screening method for selecting an yeast for use in bread
making, wherein the yeast belongs to the genus Saccharomyces,
wherein the yeast has the characteristics (1) and characteristics
(2) according to claim 1 and wherein the yeast is at least one of
being excellent in flavor and taste and being weak in fermentation
smell.
9. An yeast obtainable by the screen method according to claim
8.
10. A dough containing the yeast according to claim 9.
11. A process for making bread using the yeast according to claim
9.
12. A process for making bread using the dough according to claim
10.
13. A bread obtainable by the method according to claim 11 or 12.
Description
TECHNICAL FIELD
[0001] The present invention relates to an yeast, a dough, a
process for making bread and a bread made by the process.
BACKGROUND OF THE INVENTION
[0002] It is considered that, in foods and beverages such as
alcoholic drinks and fermented seasonings, components of flavor,
fragrance or aroma (hereinafter referred to as "flavor"
collectively) which are contained in esters, alcohols or the like
as produced by yeast to be used are determinative of
characteristics of flavor of those foods and beverages to give a
great influence on qualities thereof.
[0003] In a bread-making industry, it has been in demand to make
bread having a good flavor and taste in line with an increasing
inclination toward gourmet in recent years.
[0004] For obtaining bread having a good flavor, there have been
known methods of increasing an amount of isoamyl alcohol or
isobutyl alcohol to be produced by yeast (Japanese Patent Nos.
2,810,703 and No. 2,886,561 and Japanese Published Unexamined
Patent Application Nos. 91782/1992 and 133703/1994).
[0005] However, it has been known that bread having rich contents
of higher alcohols, for example, isoamyl alcohol and isobutyl
alcohol is liable to mask a favorable flavor and taste inherent in
ingredients of bread. Further, it has not been known how ratio
between isoamyl alcohol and isobutyl alcohol gives an effect to the
flavor and taste of bread. It has been known that diacetyl is a
substance which has an unpleasant smell called as "stuffy (sour)
smell" or "DA smell" and gives a bad effect to qualities of
alcoholic drinks (U.S. Pat. No. 4,895,802 and Japanese Published
Unexamined Patent Application No. 197749/1994). However, a relation
between an amount of diacetyl to be produced by yeast and the
flavor and taste of bread has not been known.
[0006] For production of buns, sugar-resistant yeast has been used
(Basic Knowledge for New Bread Making, Pan News Co., Ltd. p. 30,
(1981)); however, a relation of the sugar-resistant yeast and the
taste of bread has not been known.
SUMMARY OF THE INVENTION
[0007] An object of the present invention is to provide an yeast
capable of making bread excellent in flavor and taste and weak in
fermentation smell, a dough containing the yeast, a process for
making bread using the yeast or the dough and the bread made by the
method.
[0008] The present invention relates to yeast which belongs to the
genus Saccharomyces and has characteristics (1) and (2) to be
described below, dough containing the yeast, a process for making
bread using the yeast or the dough and bread made by the method.
Further, the present invention relates to a screening method for
selecting yeast which belongs to the genus Saccharomyces, has the
characteristics (1) and (2) to be described below and is used for
making bread excellent in flavor and taste and/or weak in
fermentation smell, the yeast obtainable by the method, a dough
containing the yeast, a process for making bread using the yeast or
the dough and a bread obtainable by the method.
[0009] Characteristic (1) is that the concentration of isoamyl
alcohol is 35 ppm or below, preferably 10 to 35 ppm, the
concentration of diacetyl is 1.5 ppm or above, preferably 1.5 to
3.0 ppm, and the ratio of isoamyl alcohol to isobutyl alcohol in
concentration is 2 or below, preferably 1 to 2 ppm; said isoamyl
alcohol, isobutyl alcohol and diacetyl being contained in a
headspace gas, derived from bread which bread is made by the steps
of (1) to (8):
[0010] (1) mixing 1050 g of strong flour, 30 g of a compressed
product of said yeast, 1.5 g of yeast food, for example, Pandia
C-500, Pandia C-100, Pandia C-200 and Pandia C-300 (all available
from Kyowa Hakko Kogyo Co., Ltd.) and 630 g of water by a bread
mixer at a low speed for 3 minutes and, then, at a low/medium speed
for 2 minutes such that a temperature of the resultant mixture
becomes 24.degree. C. to prepare dough;
[0011] (2) fermenting the resultant dough prepared by the step (1)
at 28.degree. C. for 4 hours to prepare fermented dough;
[0012] (3) adding 450 g of strong flour, 75 g of sugar, 30 g of
salt, 30 g of skim milk and 390 g of water to the thus fermented
dough prepared by the step (2); mixing the resultant mixture at a
low speed for 3 minutes and, then, a low/medium speed for 2 minutes
by a bread mixer, for example, SS type 151, SS type 111 (both
available from Kanto Kongoki Industrial Co., Ltd.), Mighty 30 type
(available from Aicohsha Mfg. Co., Ltd., etc.); adding 75 g of
shortening to the thus mixed mixture; further, mixing the resultant
mixture at a low speed for 2 minutes, a low/medium speed for 3
minutes and, then, a medium/high speed for 3 minutes by a bread
mixer such that a temperature of the resultant mixture becomes
27.degree. C. to prepare dough;
[0013] (4) allowing the dough prepared by the step (3) to stand
intact at a temperature of between 20.degree. C. and 25.degree. C.
for 20 minutes;
[0014] (5) dividing the thus stood intact dough prepared by the
step (4) to obtain 6 pieces of dough each having 210 g; molding the
thus obtained 6 pieces of dough in ball form;
[0015] (6) allowing the 6 pieces of dough prepared by the step (5)
to stand intact at a temperature of between 20.degree. C. and
25.degree. C. for 20 minutes;
[0016] (7) punching the thus stood intact 6 pieces of dough
obtained by the step (6); placing the thus punched 6 pieces of
dough in a 3-pound bread mold; molding the thus placed dough
appropriately; fermenting the thus molded dough to allow it to rise
to 80% of the inner volume of the mold at 38.degree. C. and in 85%
humidity; and
[0017] (8) baking the thus fermented dough prepared by the step (7)
in an oven at 210.degree. C. for 35 minutes,
[0018] said headspace gas being generated from said bread according
to the steps of (a) to (c):
[0019] (a) adding liquid nitrogen to 8 g of a central portion of
said bread; grinding the portion by a mortar into powders;
[0020] (b) introducing 3 g of the resultant powders prepared by the
step (a) into a 22 ml sample bottle; sealing the bottle;
[0021] (c) holding the sealed bottle prepared by the step (b) at
60.degree. C. for 15 minutes; and
[0022] said concentrations of isoamyl alcohol, isobutyl alcohol and
diaceyl being determined by quantitatively analyzing said headspace
gas in the sealed bottle obtained by the step (c) by means of gas
chromatography.
[0023] The characteristics (2) is that an amount of carbon dioxide
gas is 2 ml or above/g, preferably 2 to 5 ml/g, of dough prepared
by step (i) below, when measured by quantitatively analyzing carbon
dioxide gas generated at 30.degree. C. for 2 hours by means of a
fermograph;
[0024] said carbon dioxide being generated according to the steps
(i) to (iii):
[0025] (i) mixing a yeast suspension comprising 100 g of strong
flour, 3 g of a compressed product of said yeast and 20 g of water,
and an aqueous solution comprising 30 g of sugar, 0.5 g of salt and
32 ml of water by a complete mixer at 100 rpm for 2 minutes;
[0026] (ii) introducing 20 g of the resultant dough prepared by the
step (i) into a 225 ml sample bottle; sealing the bottle, and
[0027] (iii) holding the thus sealed bottle prepared by the step
(ii) at 30.degree. C. for 5 minutes.
DETAILED DESCRIPTION OF THE INVENTION
[0028] A compressed product of yeast described in characteristics
of the present invention can be produced by a method described
below.
[0029] 10 g of glucose, 5 g of peptone, 3 g of yeast extract, 3 g
of malt extract, 20 g of agar are added to 1 liter of water. The
solution is controlled at pH 6 and, then, is sterilized at
120.degree. C. for 20 min. to prepare a YM medium which is then
used for preparing a slant. On this slant, a platinum loopful of
yeast of the present invention is inoculated, and the
yeast-inoculated slant is incubated at 30.degree. C. for 2 days to
prepare an active slant. The thus obtained active slant is added to
5 ml of sterilized water to allow cells to be suspended therein.
2.5 ml of the resultant suspension is inoculated on a molasses
medium (comprising 300 ml of water, molasses having a sugar content
of 3%, 0.33 g of potassium phosphate and 0.135 g of urea) in a
2-liter Erlenmeyer flask with inclined baffles which has been
sterilized at 120.degree. C. for 20 minutes and, then, incubated
under shaking (220 rpm) at 30.degree. C. for 24 hours. All of the
above-incubated liquid medium is added to a medium (comprising 1.8
liters of water, 43.2 g of ammonium sulfate, 14 g of potassium
phosphate and 2.2 g of magnesium sulfate) in a 5-liter jar
fermentor which has been sterilized at 120.degree. C. for 20
minutes and, then, subjected to a feeding culture at 30.degree. C.
for 30 hours using 800 ml of molasses medium (total sugar content
of 48%) which has been sterilized at 120.degree. C. for 5 minutes
while the pH thereof is being controlled at 5.0 with ammonia water
during the feeding culture.
[0030] After the feeding culture is completed, the culture is
centrifuged to collect cells. The thus collected cells are rinsed
and dehydrated to obtain a compressed product of yeast. The term
"compressed product of yeast" described in the characteristics of
the present invention denotes a product that a ratio of the weight
of yeast in a dry state (dried yeast) in the above-described
compressed product corresponds to 33 wt %.
[0031] Such a ratio of the weight of yeast in a dry state in the
compressed product can be determined by a method described
below.
[0032] About 3 g (A) of the compressed product of yeast is weighed
and dried at 105.degree. C. for 5 hours. A weight (B) of the thus
dried product is weighed. Then, the ratio (%) of the weight of the
dried product is calculated by the following formula:
The ratio of the weight of the dried product
(%)=100.times.(B/A).
[0033] When characteristics of the present invention are evaluated,
the compressed product in which the ratio of the weight of yeast in
a dry state is controlled to be between 30 wt % and 35 wt % is
used. In order to obtain the same result from the. compressed
product of yeast practically used and another compressed product of
yeast in which the ratio of the weight of yeast in a dry state
corresponds to 33 wt %, an amount of the compressed product of
yeast to be practically used is compensated by the following
formula and the thus compensated amount is used for evaluation of
the characteristics of the present invention:
An amount of usage (g) of the compressed product of
yeast=(a).times.33/(b),
[0034] wherein (a) represents an amount of the compressed product
of yeast described in the characteristics of the present invention;
and (b) represents the ratio of the weight of the compressed
product in a dry state.
[0035] Values of concentrations of isoamyl alcohol, isobutyl
alcohol and diacetyl described in the present invention can be
obtained by quantitatively analyzing a gas contained in the
headspace (headspace gas) of a sample bottle by gas chromatography
under measuring conditions described below.
Apparatus
[0036] Head space auto sampler 7000 (available from Tekmar
Company., U.S.A.); HP589011 (available from Hewlett-Packard
Company, U.S.A.)
Column
[0037] Capillary column TC-WAX 60 m (length).times.0.25 .mu.m (film
thickness).times.0.25 mm (inner diameter) (available from GL
Sciences Inc.)
Measuring Conditions
[0038] Column temperature: Initial temperature, 40.degree. C.;
initial holding time, 10 minutes; temperature increasing rate,
4.degree. C./min.; final temperature, 240.degree. C.; final holding
time, 10 min.
[0039] Carrier gas: helium (flow rate, 1 ml/min.)
[0040] Injection temperature: 150.degree. C.
[0041] Ion source temperature: 280.degree. C.
[0042] Uptaking mass range: m/z, 35-200
[0043] Quantitative analyses of isoamyl alcohol, isobutyl alcohol
and diacetyl are performed by using an internal standard method in
which cyclohexanol is employed as an internal standard. Standard
calibration curves of isoamyl alcohol, isobutyl alcohol and
diacetyl are constructed by a method described below. 8 g of a
central portion of commercially available bread is treated with
liquid nitrogen and ground into powders in a mortar. 3 g of the
powders are placed in a 22 ml sample bottle. Various concentrations
(parts by weight) of isoamyl alcohol, isobutyl alcohol and diacetyl
relative to the weight of the powders are added to respective
sample bottles which are then sealed hermetically. The hermetically
sealed sample bottle is held at 60.degree. C. for 15 minutes to
generate a headspace gas. The generated headspace gas is analyzed
by gas chromatography. The standard calibration curves are
constructed by concentrations of isoamyl alcohol, isobutyl alcohol
and diacetyl which have been added and increments of peak areas
generated thereby. Concentrations of isoamyl alcohol, isobutyl
alcohol and diacetyl in bread can be determined by making use of
thus obtained respective standard calibration curves.
[0044] According to the screening method of the present invention,
can be separated (screens out) yeast belonging to the genus
Saccharomyces having the above-described characteristics,
preferably, Saccharomyces cerevisiae from a fermented product
obtained by adding water to, for example, natural products, such as
flour, cereal (e.g., rye) flour and the like. Further, a strain
having the above-described characteristics can be obtained by a
selecting operation after performing mutagenesis on a commercially
available yeast belonging to the genus Saccharomyces, such as bread
yeast, sake yeast, wine yeast, beer yeast, miso/soy sauce yeast by
means of a known mutation-inducing method such as irradiation with
ultraviolet light and radiation, a treatment by a mutation-inducing
agent such as ethylmethane sulfonate and
N-methyl-N'-nitro-N-nitrosoguanidine, gene engineering and the
like.
[0045] Specific exemplary yeast of the present invention include
Saccharomyces cerevisiae H-9444 (hereinafter referred to as "H-9444
strain"), Saccharomyces cerevisiae YHK2057 (hereinafter referred to
as "YHK2057 strain") and Saccharomyces cerevisiae YHK2058
(hereinafter referred to as "YHK2058 strain").
[0046] The H-9444 strain is a strain selected from a flour
fermentation product and was deposited as FERM BP-7153 with The
National Institute of Bioscience and Human-Technology, Agency of
Industrial Science and Technology located at 1-3, Higashi 1-chome,
Tsukuba-shi, Ibaraki-ken, 305-8566 Japan on May 10, 2000 under the
Budapest Treaty.
[0047] The YHK2057 is a mutant strain obtained by a method
described below.
[0048] One platinum loopful of Dia Yeast (commercially available
from Kyowa Hakko Kogyo Co., Ltd.) was inoculated on 50 ml of YPD
medium (comprising 1% yeast extract, 2% polypeptone and 2% glucose)
and cultured at 30.degree. C. for 16 hours by shaking. After
culturing was completed, the cells were collected by
centrifugation. The collected cells were washed twice with
sterilized water and then suspended in 27.6 ml of 0.2M phosphoric
acid buffer. To the resultant suspension was added 1.5 ml of 40%
glucose solution and 0.9 ml of ethylmethane sulfonate and mildly
shaken at 30.degree. C. for 180 minutes. The thus treated cells
were collected, neutralized by 5% sodium thiosulfate solution,
washed three times with sterilized water and suspended in 10 ml of
sterilized water. The resultant suspension was spread on YPD plate
medium and cultured at 30.degree. C. for 48 hours to grow colonies.
From such colonies, YHK2057 strain was obtained as a strain which
increased an amount of diacetyl and lowered a ratio of isoamyl
alcohol/isobutyl alcohol in a baked bread compared with those
generated by a parent strain thereof.
[0049] The YHK2058 strain is a mutant strain obtained by the same
mutagenizing treatment as in YHK2057 except that Dia Yeast was
replaced by Dia Yeast FT-S (available from Kyowa Hakko Kogyo Co.,
Ltd.) as a parent strain.
[0050] Yeast of the present invention can be cultured under an
ordinary culture condition, namely, in a medium containing carbon
sources, nitrogen sources, inorganic substances, amino acids,
vitamins and the like under an aerobic condition at a temperature
of between 27.degree. C. and 32.degree. C.
[0051] As the carbon sources, glucose, sucrose, a starch
hydrolyzate, molasses, etc. can be used and, preferably, blackstrap
molasses is used.
[0052] As the nitrogen sources, ammonia, ammonium chloride,
ammonium sulfate, ammonium carbonate, ammonium acetate, urea, yeast
extract, corn steep liquor, etc. can be used.
[0053] As the inorganic substances, magnesium phosphate, potassium
phosphate, etc. can be used; as the amino acids, glutamic acid,
etc. can be used; and, as the vitamins, pantothenic acid, thiamine,
etc. can be used. The feeding culture is preferred as a culturing
method.
[0054] After the culturing is completed, yeast cells are separated
from the culture and washed with water to prepare a yeast
suspension. After a density of the yeast cells in the thus prepared
yeast suspension is adjusted, the yeast suspension can be used for
making dough or bread. The yeast cells can be collected from the
thus prepared yeast suspension by means of a rotary vacuum
dehydrator, a filter such as a filter press or the like. The thus
collected yeast cells are dehydrated to prepare a compressed
product of yeast having a water content of from 60 wt % to 75 wt %
or the thus dehydrated yeast cells are further dried by means of a
dryer to prepare a dry yeast having a water content of from 2 wt %
to 10 wt %. Either of the compressed product of yeast or the dry
yeast can be used for making dough or bread.
[0055] Bread dough according to the present invention is obtained
by adding the yeast of the present invention, salt, water and
further, if necessary, sugar., skim milk, egg, yeast food,
shortening and the like to cereal flour, ordinarily, wheat flour,
and by mixing. There are two kinds of typical methods for making
dough; that is, a straight dough method and a sponge-dough method.
The former is a method in which all the ingredients are mixed at
the beginning. The latter is a method in which a sponge is at first
made by adding yeast and water to a part of flour and, then, after
fermentation, the remaining ingredients are added to the thus made
sponge.
[0056] As the dough to be added with yeast of the present
invention, any dough may be used as long as it is basically made
such that a mixture of flour and salt is added with water and
mixed. Specifically, illustrated is a dough in which starting
materials comprising flour, salt and fat and/or oil are added to
auxiliary materials such as sugar, shortening, butter, skim milk,
yeast food and egg, etc., if necessary, and, thereafter, to water
and, then, mixed.
[0057] Next, illustrative methods of making bread are
explained.
[0058] Bread dough is obtained by adding salt, fat and/or oil,
water and the above-obtained yeast cells, preferably, compressed
yeast and, further, if necessary, sugar, shortening, butter, skim
milk, yeast food, egg and the like to cereal flour, preferably,
wheat flour. There are two kinds of typical methods for making
bread inclusive of one-loaf bread, buns and the like; that is, a
straight dough method and a sponge-dough method. The former is the
method in which all ingredients are mixed at a time. The latter is
the method in which at first a sponge is made by mixing a part of
cereal flour and yeast with water, and then, after fermentation,
remaining ingredients are added to the thus made sponge.
[0059] In the typical straight dough method, all the ingredients
are mixed. The mixture is fermented at a temperature of between
25.degree. C. and 30.degree. C., divided, held intact for a period
of bench time, molded and subjected to panning. The resultant dough
is subjected to proofing at a temperature of between 35.degree. C.
and 42.degree. C. and then baking at a temperature of between
200.degree. C. and 240.degree. C.
[0060] In a typical sponge-dough method, about 70% of the whole
cereal flour to be used, yeast, yeast food and the like are added
to water and, then, mixed. The mixture is fermented at a
temperature of between 25.degree. C. and. 35.degree. C. for a
period of time of between 3 hours and 5 hours, mixed with remaining
ingredients such as cereal flour, water, salt and shortening (as
dough mixing), divided and held intact for a period of bench time.
The resultant dough is molded and then subjected to panning. The
dough thus subjected to panning is subjected to proofing at a
temperature of between 35.degree. C. and 42.degree. C. and, then,
baking at a temperature of between 200.degree. C. and 240.degree.
C.
[0061] Danish pastries, croissants and the like are made, for
example, in the following manner.
[0062] To ingredients, such as cereal flour, salt, the
above-obtained yeast, sugar, shortening, eggs and skim milk are
added water and mixed to prepare dough. Fat and/or oil such as
butter and margarine are folded into the thus prepared dough.
Rolling and folding are repeated to make multiple layers of the
dough and the fat and/or oil. As a method of preparing the dough,
illustrated are two methods. In one method, the dough is kneaded
such that a temperature of the kneaded dough is as low as about
15.degree. C., and the dough is kneaded without cooling until the
intended number of layers is made. In the other method, so-called
retarding method, cooling is repeated several times using a
refrigerator or a freezer in the course of folding the fat and/or
oil.
[0063] The obtained dough is rolled, divided, molded and subjected
to panning. Thereafter, the dough thus subjected to panning
undergoes ordinary steps such as proofing at a temperature of
between 30.degree. C. and 39.degree. C. and, then, baking at a
temperature of between 190.degree. C. and 210.degree. C.
[0064] Illustrative embodiments are described below.
EXAMPLES
Example 1
[0065] H-9444 strain, YHK2057 strain, YHK2058 strain, as a
reference, Dia Yeast (available from Kyowa Hakko Kogyo Co., Ltd.),
commercially available bread yeast 1, commercially available bread
yeast 2 and commercially available bread yeast 3 are each subjected
to the above-described method to prepare respective compressed
product of yeast which are used for tests described below.
[0066] 1050 g of strong flour, 30 g of each compressed product of
yeast, 1.5 g of yeast food (available from Kyowa Hakko Kogyo Co.,
Ltd. under the trade name of "Pandia C-500") and 630 g of water
are-mixed (kneaded) by a bread mixer (available from Kanto Kongoki
Industrial Co., Ltd. under a type name of "SS type 151") at a low
speed for 3 minutes and then at a medium speed for 2 minutes such
that a temperature of the thus mixed (kneaded) dough becomes
24.degree. C. The thus obtained dough is fermented at 28.degree. C.
for 4 hours. The dough is mixed with 450 g of strong flour, 75 g of
sugar, 30 g of salt, 30 g of skim milk and 390 g of water. The
resultant mixture is mixed (kneaded) at-a low speed for 3 minutes
and, then, at a low/medium speed for 2 minutes. The mixed (kneaded)
dough is added with 75 g of shortening and mixed (kneaded) at a low
speed for 2 minutes, at a low/medium speed for 3 minutes and then
at medium/high speed for 3 minutes such that a temperature of the
mixed (kneaded) dough becomes 27.degree. C. The thus obtained dough
is held intact at a temperature of between 20.degree. C. and
25.degree. C. for 20 minutes, and, thereafter, divided into 6
pieces each having 210 g (Pullman). Each piece is molded into ball
form. The molded 6 pieces -of dough were punched after held intact
at a temperature of between 20.degree. C. and 25.degree. C. for 20
minutes. The resultant 6 pieces of dough were put to a 3-pound
mold, appropriately molded and fermented at a temperature of
38.degree. C., a humidity of 85% for a period of time of between 50
minutes and 60 minutes to allow the dough to rise to 80% of the
inner volume of the mold thereby obtaining a fermented dough. The
thus fermented dough in a mold was baked in an oven (available from
Sanko Machinery Co., Ltd. under the trade name of NC-GGG-21) at
210.degree. C. for 35 minutes to obtain bread.
[0067] 8 g of a central portion of each of the thus obtained bread
were taken out, added with liquid nitrogen and ground by a mortar
into powers. 3 g of the thus obtained powders were introduced into
a 22 ml sample bottle (vial), sealed and held at 60.degree. C. for
15 minutes. Thereafter, a concentration of isoamyl alcohol, a
concentration of isobutyl alcohol and a concentration of diacetyl
were quantitatively analyzed by gas chromatography under the
measurement conditions described above. The results are shown in
Table 1.
1 TABLE 1 Isoamyl Isobutyl alcohol alcohol Diacetyl (ppm) (A) (ppm)
(B) (A)/(B) (ppm) H-9444 20.0 11.5 1.74 2.24 YHK2057 32.1 17.8 1.80
1.97 YHK2058 10.5 6.7 1.57 1.84 Dia Yeast 26.5 11.2 2.37 1.40
Commercial 24.7 15.2 1.63 2.72 bread yeast 1 Commercial 20.2 8.2
2.46 1.04 bread yeast 2 Commercial 11.3 4.9 2.31 2.21 bread yeast
3
[0068] The above-obtained compressed product of yeast was
compensated such that the ratio of the yeast in a dry state comes
to be 33%. Thereafter, 3 g of the above-described compressed
product were added with 20 g of water to prepare a yeast
suspension. The obtained yeast suspension and 100 g of strong flour
were added with an aqueous solution comprising 30 g of sugar, 0.5
of salt and 32 ml of water and mixed by a complete mixer (available
from National Mfg. Co., Ltd., U.S.A.) at 100 rpm for 2 minutes to
prepare dough. 20 g of the thus prepared dough were introduced into
a 225 ml sample bottle, sealed and held at 30.degree. C. for 5
minutes. An amount of carbon dioxide gas generated at 30.degree. C.
for 2 hours in the sample bottle was measured by-means of
Fermograph II (available from Atto Corporation). The results are
shown in Table 2.
2 TABLE 2 Amount of Carbon dioxide Gas generated (ml/g of dough)
H-9444 2.50 YHK2057 2.40 YHK2058 2.35 Dia Yeast 2.44 Commercial
bread yeast 1 0.45 Commercial bread yeast 2 2.20 Commercial bread
yeast 3 0.46
[0069] Each of the bread was evaluated on intensity of fermentation
smell and desirability of bread flavor by seven panelists in a
sensory way using a five-point method comprising strong (point 5),
slightly strong (point 4), medium (point 3), slightly weak (point
2) and weak.(point 1).
[0070] Evaluation results are shown in terms of that the greater
the point in fermentation smell, the less favorable; the greater
the point in desirability of bread flavor, the more favorable.
[0071] Further, respective specific volumes of the bread were
measured using respective comparative bread prepared in the same
way as in the above bread except that a part of the preparation
step thereof, namely, "divided into 6 pieces each having 210 g
(Pullman). Each piece is molded into ball form. The molded 6 pieces
of dough were punched after held intact at a temperature of between
20.degree. C. and 25.degree. C. for 20 minutes. The 6 pieces of
dough were put to a 3-pound mold, appropriately molded and
fermented at a temperature of 38.degree. C. and a humidity of 85%
for a period of time of between 50 minutes and 60 minutes to allow
the dough to rise to 80% of the inner volume of the mold" was
replaced by a newly-set part of the preparation step thereof,
namely, "divided to obtain one piece (one loaf) having 450 g. The
piece was molded into ball form. The molded piece was punched after
held intact at a temperature of between 20.degree. C. and
25.degree. C. for 20 minutes. The piece of dough was put to a mold,
molded and fermented at a temperature of 38.degree. C. and a
humidity of 85% for a period of time of between 50 minutes and 70
minutes to allow the top of the dough to become 1.5 cm higher than
an upper edge of the mold". The results are shown in Table 3.
3TABLE 3 Intensity of Fermentation Desirability of Specific smell
Bread flavor volume (ml/g) H-9444 2.6 3.9 5.53 YHK2057 2.7 3.6 5.72
YHK2058 2.7 3.6 5.40 Dia Yeast 3.3 3.0 5.64 Commercial 3.3 3.1 5.56
bread yeast 1 Commercial 3.0 3.1 5.40 bread yeast 2 Commercial 3.6
2.9 5.77 bread yeast 3
[0072] A t-test was conducted on H-9444 strain and other strains on
the basis of the sensory results.
[0073] From the results, it was recognized that, with respect to
intensity of fermentation smell and desirability of bread flavor,
none of the YHK2057 strain and the YHK2058 strain has a significant
difference in a risk rate of 5% from the H-9444 strain whereas all
of Dia Yeast, commercial bread yeast 1, commercial bread yeast 2
and commercial bread yeast 3 have a significant difference in a
risk rate of 5% from the H-9444 strain.
Example 2
[0074] Bread was made by a sponge-dough method according to the
composition and method as set forth in Table 4 using H-9444 strain
and Dia Yeast (available from Kyowa Hakko Kogyo Co., Ltd.).
4TABLE 4 (Composition) (Parts by weight) Sponge strong flour 70
yeast 2 yeast food (Pandia C 500) 0.1 water 42 Dough mixing strong
flour 30 sugar 5 salt 2 shortening 5 skim milk 2 water 26 (Method)
Mixing low speed, 3 min.; and low/medium speed, 2 min. Kneaded
dough 24.degree. C. temperature Fermentation 28.degree. C., 4 hours
Mixing low speed, 3 min.; low/medium speed, 2 min.; then, after
addition of shortening, low speed, 2 min.; low/medium speed, 3
min.; medium/high speed, 3 min. Kneading 27.degree. C. temperature
Floor time 20 min. Dividing (1) 210 g .times. 6 pieces (Pullman)
(2) 450 g (one-loaf) Bench time 20 min. Molding Ploofing 38.degree.
C., 85% RH, 50-60 min. Baking 210-220.degree. C., (1) Pullman, 35
min. (2) one-loaf, 25 min.
[0075] A sensory test was conducted on the bread (Pullman) and a
specific volume was measured on the thus obtained bread (one-loaf)
in the same way as in Example 1. The results are shown in Table
5.
5 TABLE 5 Intensity of Desirability Fermentation of Bread Specific
smell flavor volume (ml/g) H-9444 2.6 3.9 5.53 Dia Yeast 3.3 3.0
5.64
[0076] As is shown in Table 5, bread which has a weak fermentation
smell and has a favorable flavor and taste was obtained by using
H-9444 strain.
Example 3
[0077] Bread was made by a straight method according to the
composition and method-as set forth in Table 6 using H-9444 strain
and Dia Yeast (available from Kyowa Hakko Kogyo Co., Ltd.).
6TABLE 6 (Composition) Parts by weight Strong flour 100 Yeast 3
Yeast food (Pandia C-300) 0.1 Sugar 5 Salt 2 Shortening 5 Skim milk
2 Water 68 (Method) Mixing low speed, 3 min.; low/medium speed, 2
min.; then, after addition of shortening, low speed, 2 min.;
low/medium speed, 3 min.; medium/high speed, 7 min. Kneaded dough
27.degree. C. temperature Floor time 28.degree. C., 60 min.
Dividing (1) 210 g .times. 6 pieces (Pullman) (2) 450 g (one-loaf)
Bench time 20 min. Molding Ploofing 38.degree. C., 85% RH, 50-60
min. Baking 210-220.degree. C., (1) Pullman, 35 min. (2) one-loaf,
25 min.
[0078] A sensory test was conducted on the thus obtained bread
(Pullman) and a specific volume was measured on the bread
(one-loaf) in the same way as in Example 1. The results are shown
in Table 7.
7 TABLE 7 Intensity of Desirability Fermentation of Bread Specific
smell flavor volume (ml/g) H-9444 2.4 3.9 5.18 Dia Yeast 3.4 2.9
5.29
[0079] As is shown in Table 7, bread which has a weak fermentation
smell and has a favorable flavor and taste was obtained by using
H-9444 strain.
Example 4
[0080] A bun was made by a sugar-added sponge-dough method
according to the composition and method as set forth in Table 8
using H-9444 strain and Dia Yeast (available from Kyowa Hakko Kogyo
Co., Ltd.).
8TABLE 8 (Composition) (Parts by weight) Sponge strong flour 70
glucose 5 yeast 2 yeast food (Pandia C-300) 0.1 whole eggs 8 water
34 Dough mixing strong flour 20 weak flour 10 sugar 20 salt 0.8
shortening 6 skim milk 3 water 18 (Method) Mixing low speed, 3 min.
and low/medium speed, 2 min. Kneaded dough 25.degree. C.
temperature Fermentation 28.degree. C., 2.5 hours Mixing low speed,
3 min.; low/medium speed, 2 min.; then, after addition of
shortening, low speed, 2 min.; low/medium speed, 3 min.;
medium/high speed, 3 min. Kneading 27.degree. C. temperature Floor
time 28.degree. C., 40 min. Dividing 50 g Bench time 20 min.
Molding roll Ploofing 38.degree. C., 85% RH, 60 min. Baking
200.degree. C., 8-10 min.
[0081] A sensory test was conducted and a specific volume was
measured on the bun in the same way as in Example 1. The results
are shown in Table 9.
9 TABLE 9 Intensity of Desirability Fermentation of Bread Specific
smell flavor volume (ml/g) H-9444 2.3 4.1 6.16 Dia Yeast 3.3 3.0
5.82
[0082] As is shown in Table 9, the bun which has a weak
fermentation smell and has a favorable flavor and taste was
obtained by using H-9444 strain.
Example 5
[0083] A butter roll was made by a straight method according to the
composition and method as set forth in Table 10 using H-9444 strain
and Dia Yeast (available from Kyowa Hakko Kogyo Co., Ltd.).
10TABLE 10 (Composition) Parts by weight Strong flour 80 Weak flour
20 Yeast 4 Yeast food (Pandia C-500) 0.1 Sugar 15 Salt 1.5
Shortening 7 Butter 8 Skim milk 2 Whole eggs 15 Water 44 (Method)
Mixing low speed, 3 min.; low/medium speed, 3 min.; then, after
addition of shortening, low speed, 2 min.; low/medium speed, 3
min.; medium/high speed, 4 min. Kneaded dough 27-28.degree. C.
temperature Floor time 28.degree. C., 20 min. Dividing 50 g Bench
time 20 min. Molding Ploofing 38.degree. C., 85% RH, 60 min. Baking
200.degree. C., 8-10 min.
[0084] A sensory test was conducted and a specific volume was
measured on the butter roll in the same way as in Example 1. The
results are shown in Table 11.
11 TABLE 11 Intensity of Desirability Specific Fermentation of
Bread volume smell flavor (ml/g) H-9444 2.6 3.7 5.98 Dia Yeast 3.4
3.0 5.90
[0085] As is shown in Table 11, the butter roll which has a weak
fermentation smell and has a favorable flavor and taste was
obtained by using H-9444 strain.
[0086] As described above in detail, the present invention can
provide an yeast capable of making bread excellent in flavor and
weak in fermentation smell, a dough containing the yeast, a method
for making bread using the yeast and the dough, and a bread made by
the method.
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