Food or edible material: processes – compositions – and products – Dormant ferment containing product – or live microorganism... – Yeast containing
Reexamination Certificate
2000-03-10
2003-02-18
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Dormant ferment containing product, or live microorganism...
Yeast containing
C435S007310, C435S255200
Reexamination Certificate
active
06521272
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates to novel yeasts and the use thereof.
DESCRIPTION OF THE RELATED ART
Bread is grouped in a wide variety of items, including French bread with no sugar added, white bread having a low sugar range, which is prepared by adding sugar in an amount of 5 to 6% to flour, croissants and butter rolls having a medium sugar range, which are prepared by adding sugar in an amount of 8 to 15% to flour, Danish pastry and confectionery bread having a high sugar range, which are prepared by adding sugar in an amount of 20 to 30% to flour, fermented confectioneries, such as beam-jam sweet, and coffee cake and brioche, which are prepared by adding sugar in an amount of 35 to 50% to flour. Furthermore, bakery processes can be divided into scratch process (including straight bakery process and intermediate seed bakery process) and frozen dough processes. Therefore, these processes and bread items are used in such a wide variety of combinations.
For producing the bread items in the low sugar range to the high sugar range, conventionally, various yeasts with various fermentative abilities have been used in such a complicated manner that yeast with high freezing tolerance should be used for the frozen dough process. However, no yeast with sugar tolerance enough for fermentation of dough items [for bean-jam sweet roll, fermented confectioneries, etc.] in a blend of sugar at a content as high as 35% or more to flour has yet been present. Accordingly, many bakers have managed to treat such dough items by prolonging the duration of the fermentation more than necessary or raising the quantity of yeast, to prepare the products. Nevertheless, these products are currently of no bread quality primarily intended and have poor bulky appearance.
Problems that the Invention is to Solve
It is an object of the invention to provide yeasts with high sugar tolerance (or osmotic pressure tolerance) having high excellent fermentative abilities in a super-high sugar range, so as to solve the problems. In current circumstances where sweet bread and confectioneries with high sugar contents are desired in general, more specifically, the invention has been attained for the purpose of providing novel yeasts with super-high.sugar tolerance, which conventionally have never existed and are hardly affected (of which the fermentative abilities are hardly reduced) by the osmotic pressure of high contents of fat or fatty oil or egg blended in dough at a super-high sugar content of 30 to 40% or more. Conventional yeasts under the influence of osmotic pressure can never yield bread products of excellent quality from dough in a blend of fat or fatty oil or egg at a super-high sugar content of 30 to 40% or more. Owing to the progress in bakery technology and the diversification of bread items in recent years, yeast should be selected and used, depending on the intended bread item. Thus, many types of yeast are essentially needed. In terms of laborious works in the use of a different yeast each time, which is not practical industrially, novel yeasts with excellent properties are provided, from the respect that one yeast concurrently having these properties can satisfy the whole aspect.
In other words, the invention provides excellent yeasts with great specificity from the respect of super-high sugar tolerance. Additionally, the invention can firstly provide new useful yeasts satisfying all the needs, which has never been obtained conventionally and which does not require the proper use of yeasts having different properties, depending on the intended products.
Means for Solving the Problems
The invention relates to yeasts which high sugar tolerance (or osmotic pressure tolerance). Specific characteristic properties of the inventive yeasts are as described below.
1. The yeasts have a leavening ability of dough blended with sugar in an amount of 5 to 25% to flour for bread loaf and confectionery bread (in the low to high sugar range), at the same level as that of routine general types of yeast (for example, Regular Yeast manufactured by Oriental Yeast Co., Ltd), by the straight dough method and the sponge dough method, to produce bread of large volume and stable quality.
2. The yeasts have sugar tolerance (osmotic pressure tolerance) capable of fermenting dough at a very high sugar concentration, such as dough containing sugar in an amount of 30 to 50% to flour.
Of course, the present yeasts may be used to make variants breads and sweet rolls by using dough containing other sugar in place of sucrose; examples of said other sugar are glucose, fructose, liquid inverted sugar, etc.
Various methods can be adopted so as to obtain the inventive yeasts. By the mating method, for example, the intended strain can be obtained highly efficiently. Firstly, therefore, strains with high fermentative abilities and with a character of increased sugar tolerance are selected from among bakers' yeast strains. The individual yeast strains are inoculated on a spore forming culture medium in a conventional manner to form the spores; after the examination of the properties of the resulting spores, then, strains with the same bakery performance as general practical yeasts for bread making and also with a high leavening ability of 40%-sugar blended dough are satisfactorily screened from among strains grown by the traditional mating method. It is needless to say that the intended strains may be created by a mutation process. As the mutation process, routine methods can be adopted widely, including physical processes with &ggr; ray, ultraviolet ray and temperature difference, etc. and processes with mutagens such as ethidium bromide, nitrogen mustard, diepoxybiitane, colchicine, peroxide, and purine derivatives.
One of the new yeast strains thus obtained was designated
Saccharomyces cerevisiae
P-712 and deposited under FERM BP-7034 at National Institute of Bioscience and Human—Technology Agency of Industrial Science and Technology. The bacteriological properties are described below.
Bacteriological Properties of the Strain P-712
1. Growth state
Good growth in YM liquid culture medium.
Cell morphology: spherical to egg shape; 3 to 7×4 to 8 &mgr;.
MM agar culture medium: good growth; colony (white, glossy, and smooth).
2. Ascospore
Formed in potassium acetate culture medium; ascospore of spherical shape.
3. Individual physiological properties
3-1. Optimum growth conditions: temperature of 28 to 32° C.; pH 4.5 to 6.5.
3-2. Growth range: temperature of 5 to 40° C.; pH 2.5 to 8.0.
3-3. Assimilation of nitrate salt: none.
3-4. Fat decomposition: none.
3-5. Carotenoid generation: none.
3-6. Prominent organic acid generation: none.
3-7. Vitamin requirement: biotin and pantothenic acid.
3-8. Sugar tolerance: sufficient leavening ability can be exerted in dough blended with sucrose above 30 to 40 parts by weight or more to 100 parts by weight of flour.
4. Fermentability and assimilability of carbon source
Fermentability
Assimilability
D-Glucose
+
+
D-Galactose
+
+
Maltose
+
+
Sucrose
+
+
In accordance with the present invention, furthermore, new yeast strains are provided, having a high leavening ability in a super-high range as well as freezing tolerance.
Various methods can be adopted so as to obtain the inventive yeasts. By the mating method, for example, the intended strain can be obtained highly efficiently. Firstly, therefore, strains with high fermentative abilities and with a character raising both freezing tolerance and sugar tolerance are selected from among bakers' yeast strains. The individual yeast strains are inoculated on a spore forming culture medium in a conventional manner to form the spores; after the examination of the properties of the resulting spores, then, strains with the same bakery performance as general practical yeasts for bread making and also with a high leavening ability of 40%-sugar blended dough and freezing tolerance are satisfactorily screened from among strains grown by the traditional mating method. It is needless to say
Ando Masayasu
Nakamura Natuko
Shinomiya Yoshiaki
Browdy and Neimark
Hendricks Keith
Oriental Yeast Co. Ltd.
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