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1. 发明授权

US06372481B1 Instant dry yeast for use in frozen dough-baking process 有权
标题翻译：用于冷冻面团烘烤过程的即时干酵母
公开(公告)号：US06372481B1
公开(公告)日：2002-04-16
申请号：US09192069
申请日：1998-11-16
申请人： Yoshiki Wada , Setsu Hitokoto , Kazuhiro Hamada , Masayasu Ando , Yasuo Suzuki
发明人： Yoshiki Wada , Setsu Hitokoto , Kazuhiro Hamada , Masayasu Ando , Yasuo Suzuki
IPC分类号： C12N118
CPC分类号： C12N1/18 , A21D6/001 , A21D8/047 , Y10S435/942
摘要： The invention relates to the preparation of baker's yeast having both freezing tolerance and drying tolerance, which comprises drying pressed raw yeast suitable to baking from frozen dough, and screening it for instant dry yeast not interfering with its aptitude for frozen dough. Using the instant dry yeast, prepared is an instant-type, dry yeast composition of which the yeast activity is lowered little in the baking process from frozen dough that comprises freezing and storing dough and thawing the frozen dough. When the dry yeast is mixed with side materials in preparing dough and the dough is frozen and stored for a certain period of time and thereafter thawed, it still maintains its good baking capabilities. The dry yeast has the significant advantage of maintaining its original baking capabilities even in frozen and thawed dough. In particular, strain of Saccharomyces cerevisiae P-572, FERM BP-6148.
摘要翻译：本发明涉及具有冷冻耐受性和耐干燥性的面包酵母的制备方法，其包括将适合于冷冻面团烘焙的压制生酵母干燥，并将其筛选即时干酵母，而不干扰其冷冻面团的适应性。使用即时干燥酵母制备的即时型干酵母组合物，其中在烘烤过程中酵母活性在冷冻面团中几乎没有降低，包括冷冻和储存面团并解冻冷冻面团。当干酵母与制备面团中的侧面材料混合时，将面团冷冻保存一定时间后解冻，仍保持良好的烘烤能力。即使在冷冻和解冻的面团中，干酵母也具有维持其原始烘烤能力的显着优点。特别是酿酒酵母P-572，FERM BP-6148的菌株。

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