Food or edible material: processes – compositions – and products – Fermentation processes – Of farinaceous cereal or cereal material
Reexamination Certificate
2001-05-09
2003-11-18
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of farinaceous cereal or cereal material
C426S551000
Reexamination Certificate
active
06649198
ABSTRACT:
TECHNICAL FIELD
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
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.
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.
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).
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.
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
An object of the present invention is to provide a 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 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.
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):
(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° C. to prepare dough;
(2) fermenting the resultant dough prepared by the step (1) at 28° 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 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° C. to prepare dough;
(4) allowing the dough prepared by the step (3) to stand intact at a temperature of between 20° C. and 25° 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° C. and 25° 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° C. and in 85% humidity; and
(8) baking the thus fermented dough prepared by the step (7) in an oven at 210° 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° 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.
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° 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° C. for 5 minutes.
DETAILED DESCRIPTION OF THE INVENTION
A compressed product of yeast described in characteristics of the present invention can be produced by a method described below.
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° 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° 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° C. for 20 minutes and, then, incubated under shaking (220 rpm) at 30° 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
Imura Toshiaki
Kawasaki Hideki
Muromachi Hideo
Onaka Takashi
Fitzpatrick ,Cella, Harper & Scinto
Hendricks Keith
Kyowa Hakko Kogyo Co. Ltd.
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