JPS615777A - Rehydratable instant active dry yeast - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to active dry yeast, and more particularly to ready-to-use active dry yeast and a method for producing the same.

BACKGROUND OF THE INVENTION Yeast supplied to bakers and consumers is generally provided in two forms: that is, compressed yeast with a humidity content of about 67-7'%, or active dry yeast with a humidity content of less than about 10%. Active dry yeast generally has the excellent characteristic of being stable under high temperatures and during long-term storage. However, most ordinary types of active dry yeast have a relatively low fermentation capacity ( (compared to compressed yeast), and requires rehydration in order to develop its activity prior to mixing with ingredients. As a result of the lower activity, active dry yeast requires a larger amount (in terms of dry matter C) to obtain fermentations equivalent to those obtained using compressed yeast.

Corresponding to these drawbacks of active dry yeast, strains of yeast (st
A technology known as ready-to-use active dry yeast has been developed by using as a drying process a drying process using mild conditions in the use of rains). Such ready-to-use active dry yeast is It is characterized by high fermentation activity even in direct addition applications, i.e. without rehydration prior to mixing with flour and other dough (batter) ingredients (thus (as distinguished from the former active dry yeast).

Other characteristics of ready-to-active dry yeast are fine particle size and lower humidity content compared to previous active yeasts. Its fine particle size enhances yeast fermentation activity by promoting its uniform dough or batter dispersion ability.
This will happen. Regarding the humidity component, some ready-to-use active dry yeast has high activity.

Their fine particle size and their generally high protein content make this dry yeast less stable in storage than previous active dry yeasts of the same humidity content.

As a result, the production of ready-to-use dry yeast typically requires drying to a lower final humidity content than that typically required for previously active dry yeast to ensure adequate storage stability. .

will include. Generally, the moisture content of ready-to-use dry yeast is less than about 6% by weight, most typically on the order of about 4-5% by weight.

However, when long-term storage stability is not particularly important, or when it is achieved by other means other than reducing the moisture content, the moisture content of ready-to-use dry yeast can be reduced to approximately 10% by weight.
It can reach a very high range.

If it is desired to produce a ready-to-use dry yeast with a relatively low humidity content (typically less than 8%, such as in the range of 4-5%), yeast Drying of the suspension begins with the removal of only free water (below a level of water content of approximately 8% by weight); thereafter, further reduction of the moisture content to the desired lower level removes the bound water from the yeast. Involves removing some of the water. The latter case involves removing humidity components.

Causes significant damage to yeast cell membranes. To overcome this problem, conventional techniques have involved preparing a suspension of yeast with specific lipophilic surfactant(s) or wetting agent(s), f: ester of saturated fat acid preventive(s).

It is known to dry in the presence of fatty acid esters of glycerol, fatty acid esters of propylene glycol, and the like. These materials have the effect of protecting the cell membranes of the yeast when the cells are dried to low humidity, thereby preserving the desired direct addition fermentation activity of the yeast.

Conventional examples of methods for producing ready-to-use active dry yeast are shown, for example, in U.S. Pat.
, 420 C Drying of high protein component yeast suspension under controlled time and temperature conditions and under drying gas), C
Canadian Patent No. 1,075, granted to Lement et al.
077, British Patent No. 1.589,211, and U.S. Patent No. 4. l? 46,116, 4,828,250
゜No. 4,818,980 and No. 4,896.682 (
Certain strains of yeast.

Disclose growth methods and controlled drying conditions).

It is said that ready-to-use active dry yeast was developed in response to the low activity of conventional active dry yeast and the need to rehydrate the active yeast in water to express its activity. As a result of the fact, a single so-called "acid test" of ready-to-active dry yeast was unsuccessful with the fermentation activity achieved with the direct addition method. Ready-to-use active dry yeast is then provided to consumers and bakers for use directly in flour and other dough or batter ingredients.

However, as a result of many consumers and bakers simply following traditional methods,
Alternatively, due to the constraints imposed by the particular machinery layout and process flow of existing commercial bakeries, yeast may be first rehydrated in water before being mixed with flour or other dough or batter ingredients. I found myself still clinging to the habit. Surprisingly, as a result of such a habit, the fermentation capacity of ready-to-use dry yeast is significantly reduced (
(compared to use in direct addition methods). Therefore, these products that are advertised as having high activity.

In these cases, the user considers it to be retrograde.

Yeast manufacturers can make both conventional active dry yeast and ready-to-use active dry yeast to suit the needs of users using yeast rehydration and direct addition methods. Of course, a manufacturer cannot control the particular method a person may choose to use in a given situation.

By being rehydrated in water and used by the consumer before mixing with flour or other dough or batter ingredients, as opposed to the direct addition mode of use contemplated by yeast manufacturers. Ready-to-use active dry yeast is used. A common problem in some cases is that it is quite difficult to uniformly disperse or suspend yeast in water (at least in a reasonable amount of time using conventional mixing processes). One consequence of this difficulty is that if the yeast is incompletely dispersed in the water in which it is rehydrated, it will not be able to hold its weight against the flour or other batter or dough ingredients. Another important consequence of the difficulty of uniform dispersion in yeast rehydration methods is that consumers This means that even though the yeast may have good fermentation activity, it is difficult and cumbersome to use and is different from that commonly or traditionally used. , that's what I feel.

Therefore, yeast that eliminates these problems, i.e. yeast that meets the user's expectations for fermentation results regardless of whether the yeast is used for direct addition or rehydration, and is intended for use in direct addition applications. However, there is still a need for one that exhibits relatively high speed and uniform dispersion or suspension ability when used in a rehydration process.

[Study of prior art] As pointed out earlier, when reaching low humidity components,
Methods are known for drying yeast in the presence of one or more oily surfactants that protect the yeast cells from damage.

For the preparation of active dry yeast, the use of special gums is known. For example, in Canadian Patent No. 1,075,077 (
In this case, yeast is dried in the presence of an emulsifier and a stabilizer, with a film forming a suitable layer that protects the yeast during drying and promotes its regeneration. It is done. Prior to drying, sorbitol esters or lactate esters or diacetyl tartrate esters of mono- and diglycerides or stearoyl-2-lactylate of sodium or calcium are added.
Cgum arabic) Cgum arabic) Guar gum M1: Carragheena
A water-in-water emulsion such as te) is added to the yeast.

Emulsifiers are used at levels of 0.5 to 2.0% of the final dry product, and emulsion stabilizing materials are used at levels of 0.5 to 1.0% of the final product.

The same disclosure is also found in US Pat. No. 4,828,250.

In U.S. Pat. No. 4,846,115 - in the presence of "emulsifying and stabilizing agents with moderate emulsifying and film forming materials" (emulsions of sorbitol esters and gum arabic are specifically disclosed). Drying takes place. In addition, U.S. Patent Nos. 4,818,980 and 4,8
No. 96,682 mentions the use of emulsifiers (sorbitol esters; polyglycerol esters) and "thickening" agents.

U.S. Patent Nos. 8,848,800 and 4,21? '
, 420 discloses that "swelling and/or wetting agents" are preferably mixed into the yeast suspension prior to drying to the desired, low humidity content. The disclosed swelling agents are used in amounts of 0.5 to 5.0% (on a dry matter basis). Methyl cellulose and carboxymethyl cellulose, the disclosed wetting agents also include esters of saturated fatty acids, fatty acid esters of glycerol, fatty acid esters of propylene glycol or It is a mixture of them.

As far as the above-mentioned patents concern ready-to-use active dry yeast, all of their yeast fermentation tests are of course direct addition utilization methods, but according to the present invention, conventional techniques have not thought of or pointed out. Many important discoveries have been made. Although gums are used in conventional active dry yeast processes, their role and function was poorly understood by traditional practitioners. For example, U.S. Patent No. 8,84
No. 8,800 and No. 4,217,420 deal with dried yeast with a low moisture content of 4%, but with wetting agents (e.g., certain lipophilic surfactants) and swelling agents (i.e., methyl cellulose). , carboxymethyl cellulose] is contemplated both as an alternative and for use together (the yeast of the invention desirably includes a swelling and/or wetting agent); Example IX (
See 91. There only a swelling agent is used; in other embodiments only a wetting agent is used]. However, despite the teachings of these patents, lipophilic surfactant wetting agents are not suitable for producing yeast with moisture content below about 6.5 to 7%. This is essential. In the other patents mentioned above, emulsifiers (see wetting agents) and "stabilizers" or "
Thickening agents (e.g. gum arabic, carlagenate (
carraghenate), guar gum) is mentioned for "protecting dry live yeast" and "promoting its reproduction". Conventional active dry yeast, which requires separate rehydration to express yeast activity, is faced with an active medium that lacks essential nutrients, allowing the gum to control the rehydration rate and over-indulge yeast cells. It can be used to protect against damage. However, ready-to-use dry yeast require separate rehydration, perhaps due to their fine particle size, generally low initial humidity, particular yeast strains to obtain particularly high direct addition activity, or other factors. It was discovered that 1 is responsible for severe cell damage and resultant poor fermentation activity when the yeast is then mixed with the remaining dough material.

It also resulted in poor dispersion or suspension of the yeast and/or long periods of time for such dispersion or suspension to proceed. Many materials taught by the prior art to assist in rehydration are similarly ineffective in assisting in rehydration of ready-to-use active dry yeast.

[Disclosure of the invention]

The present invention provides the following: 1. exhibits high fermentation activity when used in the intended direct addition form;
A ready-to-use active dry yeast which exhibits relatively high fermentation activity even when used separately and rehydrated before mixing with the remaining dough or batter material. 2. Ready-to-use active dry yeast with the above characteristics using steps and materials that are cost-effective and easy to implement in current yeast manufacturing processes.

3. Although intended for use in direct addition applications and effective in that, it is relatively fast when used in a rehydrating manner prior to mixing with other dough or batter ingredients. A ready-to-use active dry yeast which is homogeneously dispersed or suspended in a liquid.

4. A method for producing ready-to-use active dry yeast having the above-mentioned characteristics.

More particularly, according to the invention, yeast of a suitable strain has a fermentative activity of at least about 1000 (determined by the direct addition method) A ready-to-use active dry yeast having these characteristics is provided that includes yeast that has been dried to produce an enzyme, the yeast further comprising one of the following ingredients: Locust bean gum, gattei gum or a mixture thereof in an amount of (1 weight ratio [N on dry matter ÷ about 0.1% - 2.0%), or (2) weight ratio (N on dry matter) about 0.1
%-04% of carboxymethyl cellulose, or guar gum, or a mixture thereof, or (3) a mixture of the above materials.

According to one feature of the invention, the fermentation activity is low, as determined by the direct addition test described in more detail below.

At least 1000 (carbon dioxide gas generated CC02) cubic centimeters (cc)), and the fermentation activity value measured in a test in which yeast was first rehydrated in lζ water was almost comparable to that of R. Type active dry yeast is provided.

To clarify the relationship between the activity in the case of direct addition and in the case of rehydration, 70'F C21,1°C] and 110
Adopt the rehydration method using water that can be used at 48.8°C.

Yeast fermentation activity measured by the direct addition method is expressed as rADJ, and yeast fermentation activity measured by the method involving rehydration with water at 70'F and 110"F is rA, respectively.
Expressed as 70J and rAuoJ. Expressed using the above-mentioned representation, 1. The ready-to-use active dry yeast of the present invention is A.
The value of 70/ADA and the value of Al1 (1/ADA is at least about □0.88, preferably at least 0.
．． It has a fermentation activity of 90. In addition, A70
/A, □. The value of is preferably about (), 90, and most preferably greater than 0.92.

Another feature of the invention is that the r-co-fermentation activity measured by the direct addition method is at least 1000 (carbon dioxide gas generated).
CO2) cubic centimeters (cc)), and
If a method is used in which the yeast is first separately hydrated prior to mixing with the dough or batter ingredients, the ability to quickly and uniformly disperse or suspend in the rehydrating medium and its ability to is generally comparable to that of yeast made specifically for rehydration methods.

In the process of the present invention, a fermentation activity of at least 1000 cubic centimeters (cc) of carbon dioxide (Co□ evolved), as measured by the direct addition method, with a moisture content of about 10°C or less is readily available. To obtain type-active dry yeast, the yeast (typically in the form of compressed yeast or in the form of a clarified/purified yeast suspension) is subjected to mild drying conditions, special yeast strains, The growth process, the drying technique and the selected conditions are dried.

The above-mentioned ready-to-use active dry yeast further comprises (1) a group consisting of locust bean gum, gattei gum, and mixtures thereof, from about 0.1% to about 2.0% by weight on a dry basis; one material selected from the group consisting of one material, or (
3) Contains any mixture of these materials. These materials are typically mixed with yeast prior to the drying process, but may also be mixed with yeast, in whole or in part, at other points during the overall process.

The ready-to-use dry yeast of the present invention may be added directly to flour or other dough or batter ingredients, or may be added to water or other aqueous vehicle prior to mixing the yeast with other dough or batter ingredients. In the case of the latter method, it has the same excellent fermentation activity, and even in the case of the latter method, it has excellent ability to be dispersed or suspended evenly and quickly in the rehydration medium. There is. In conclusion, the ready-to-use active dry yeast according to the present invention is
Despite the yeast being engineered to achieve a specific result in the direct addition process, those who use it by first rehydrating it are faced with potentially inferior fermentation or process results.

Because it exhibits a very high degree of tolerance, the yeast of the invention is ideally suited for use in current commercial and consumer environments.

[Detailed description of the invention]

As used throughout the description of the invention.

The "fermentation activity" of a particular yeast is measured according to the additive-free dough processing method as shown below.

The dry mix of dough ingredients is tabulated as follows:

Household bread crumbs 150g sugar
9 grams salt
8 grams Nonfat Dry Milk 4.6 grams Malt 1.50 grams Bromate/Ammonium Salt (Yeast Food) C), 75 grams Calcium Propionate 0.19 grams In this mixture, the flour is Peavey Occident
Any good quality home-made bread crumbs, such as those from Cident, will suffice. The salt should be granular baker's salt. The sugar may be granulated fructose. Yeast food is ADM Arkad's bromine/ammonium salt yeast food. Malt is dry malt syrup 20° dry malt.
5yrup 20° Lintner) (such as that sold as Diamalt)].

plastic sho
The dry mixture was placed in a dough mixer with 4.6 grams of dough and mixed for 1 minute. The thing that makes it crunchy is Hunt Weson Co., Ltd.
-Wesson.

MFB CMFB sold by Inc.
), any material that forms good-quality crispness is sufficient. The mixer is manufactured by National Equipment Co.
), a bench-sized dough mixer capable of handling 160 grams of dough. Rin water is then added to obtain a uniform dough density (typically approximately 100 ± 5 cc of additional water is required; in direct addition tests, as described below, the entire amount of this water is added at this stage). In the rehydration test, a portion of all added water is used for rehydration and rinsing the rehydration container), mixing is continued for 1 minute, after which the dough is peeled and yeast is added.

The time at this point is recorded as "time zero J(T,). The dough is mixed for an additional 5 minutes and then removed from the mixer.

The temperature of the dough at this point was recorded and the temperature was 8.
The temperature should be 6″F (8.0°C). Place the dough ball in a slightly oiled pan rack and place it in a fermentation recorder (Nyb Nationalsmetal, Sweden). Felkstad (AB Na5sjo Metal
The fermentation recorder (SJA) fermentation recorder (with a covered thermostatic chamber, a chamber for gas collection, and a means for reading changes in volume), such as the SJA fermentation recorder sold by Iverkstad, is placed in the chamber. Ten minutes after To, the recorder chamber is sealed and gas is collected for 90 minutes. The dough ball is then removed, crushed flat, and returned to the recorder (the reference line is reset to zero). The gas is collected again, but this time for 60 minutes (proof value).90 minutes and 6
The values for the gas volume for a time of 0 minutes are combined and for any required scale factor of the recorder also 80°C,
This is corrected to show the value at 760 mmHg).

In the direct addition test, dry φ yeast (1.80 grams) is simply sprinkled onto the dough in the mixer. In the rehydration test, a moderate temperature (e.g. 70
'PC21,1℃) or 110"FC48,8℃])
It was sprayed on 7.5 cc of water and left for 7 minutes. The yeast and water are then mixed once to ensure an even distribution and left for an additional 8 minutes. The rehydrated yeast was then added to the mixed dough as described above, the rehydrated container was rinsed with 10 cc of water, which was also added to the mixed dough,
Continue mixing as described above.

Alternative yeast activity measurement methods can also be employed that can increase the speed at which samples are processed. This method is based on a correlation equation (correlation equation).
s), but is designed to produce activity values that are very close to those that would be obtained if a more time-consuming process such as that described above had been used.
It is as follows.

In addition to the one device described above, one fermentation chamber or cabinet is provided. This room can hold several bread pans and maintain a constant temperature and humidity.
National Equipment Company (Incoln, Nebraska)
It can be obtained from ENT Co.).

In practice, prepare the dough as described above (after blending 1° for the direct addition method and the rehydration method, remove the dough from the mixing bowl and prepare the dough as described above). The temperature of the dough is measured and recorded (this should be approximately 86"F). The dough ball is placed in a slightly oiled pot, maintained at 80°C and 90ΦRH, and placed in a fermentation cabinet (described above). Unlike the two processes mentioned above, the processing of evolved gases is not carried out while the dough is in this fermentation cabinet.' After 100 minutes from rO (such time zero as defined in the previous method) the dough balls were removed from the fermentation cabinet, crushed flat, and then placed in a fermentation recorder where they were exposed to gas for 60 minutes. (proof value).

The amount of gas collected is recorded and corrected for whatever scale factor is required and to indicate the value at 80°C and 760 mmHg.

The actual measurement of the proof value alone determines the total activity (occurred during the combination of fermentation and proof, in CC) based on the empirically obtained t: Adopt the formula (this differs depending on the method of yeast addition): Direct addition method - total volume - proof value
e) X 1.76+26.5 Rehydration method (110″F): Total amount = Bruch value
f value)
value) x 1.96 Therefore, when referring to a specific yeast fermentation activity, it is the activity measured by any of the above treatments. When referring to this, these treatments are referred to as “EBUM Straight Dough Treatments”.
EVM Straight Dough Proceded
ure).

According to the present invention, the ready-to-use active dry yeast comprises locust bean gum, gattei gum, carboxymethyl cellulose, guar gum or mixtures thereof, otherwise the technology is essentially known in the prior art. Manufactured by a process by

The humidity component of the ready-to-use active dry yeast that is finally obtained is about 10% or less, preferably 6% or less, but generally it is about 8% to 6% by weight, and it is directly added. The fermentation activity as determined by the method test is at least about 1
000cc. Through the practice of the present invention, such yeasts have additional fermentation activity as measured in tests where the yeast is rehydrated separately prior to mixing with the raw dough material, and at least about 10% as measured in direct addition tests. 8
It is on the order of 8% to 90%. According to another aspect of the invention.

Such yeast has demonstrated the ability to disperse or suspend relatively quickly and uniformly in rehydration methods when the yeast is used in this method.

Commercial processes for propagating yeast typically proceed in stages. in general.

Growth is initiated by inoculating yeast into sterile culture medium, usually in shake flasks. Growth of yeast in flasks is promoted by various means, such as aeration, shaking, and maintaining the flask at a suitable temperature.

The yeast is removed from the flask and inoculated into another flask with more culture medium to encourage yeast growth.

These early stages can be conveniently referred to as flask or culture growth stages. From this stage, the yeast can be planted in containers with an air source and stirring means. This step or stage may be repeated one or two times using larger quantities of nutrients and larger containers. Since the amount of air used in these stages is generally limited, these stages are usually referred to as slightly aerobic stages. From these stages the yeast is further transferred to larger fermenters that maintain active growth conditions with the use of large amounts of air. These stages are highly aerobic or.

From this stage, the yeast is harvested and used for bread making, so it can be called the commercial stage.

In the final growth stage, non-nutritive salts may be added to increase the fermentative activity of the yeast, such as the broth described in US Pat. No. 8,617,806.

The yeast strain (or combination of yeast strains) employed in this propagation process is well known for its strength and stability against denaturation, which allows it to be dried to low moisture content without strong adverse effects on its fermentative activity. , yeast strains that are generally suitable for the production of active dry yeast, and particularly suitable for the production of ready-to-use active dry yeast. A typical yeast strain used in the present invention is strain BN28 (Schulz and Atkin, Annals of Biochemistry, 14: 869-88
0.

(see 1947).

After growth, the yeast is separated from the other components of the growth medium and
Washed several times and centrifuged. The yeast at this point in the process is conventionally known as yeast cream. The yeast cream is then transferred to a filter that removes relatively large amounts of water. Typically, the yeast cream is treated with an aqueous solution of a salt, such as sodium chloride, to wring out the water (by osmosis) from the yeast cells before filtering. During fermentation, the yeast is washed with water to remove excess salt. The yeast obtained at this point in the process is called compressed yeast and contains about 30% yeast solids by weight. .

The compacted yeast is further subjected to a drying process to reduce its moisture content to a reasonably low level for ready-to-use active dry yeast, such as less than 10% by weight, most typically less than 6% by weight. Can be applied to. As mentioned at the beginning, the drying process is carried out in the presence of a lipophilic surfactant or wetting agent to prevent damage to the yeast during the drying process so that the final moisture content of the yeast is approximately 8% or less. It will generally be necessary to apply

Generally about 0.5 to 20% by weight (in dry matter)
A particularly preferred surfactant in which levels of are used is sorbitan monolaurin monostearate.

Sorbitan fatty acid esters such as monopalmitite and monooleate; monostearate.

4^ such as monopalmitite, cystearate, etc. Glycerol fatty acid ester, acetic acid, lactic acid.

Esters with low molecular weight organic acids such as citric acid, tartaric acid, diacetyltartaric acid, etc., and propylene glycol fatty acid esters such as propylene glycol monostearate; and two or more of such compounds. It will be used in the same way.

According to the invention, a ready-to-use dry yeast with high direct addition activity and relatively high rehydration activity (e.g. at least the first 88-90% is finally present) and a separately rehydrated T2 When producing ready-to-use active dry yeast that exhibits relatively fast and uniform dispersibility/suspension, the final product and Natsuko yeast number (1) weight ratio (dry locust bean gum, ganti gum or a combination thereof, from about 0.1% to about 20%;
, 1% to about 04% of cassiboxymethylcellulose, guar gum, etc.
(3) contains any of the above mixtures of substances. These substances can be added to the pressed yeast prior to drying, but the yeast may also be added at an appropriate point in the above series of steps.Furthermore, lipophilic surfactants; A mixture of the gum, if used, and such active agent (in addition to any other materials required to be present in the final product) is formed in water to form this pre-formed mixture. T: Mixture force 5 Force added to yeast before extrusion and drying Desired 0° Drying of yeast is carried out by a conventionally widely used method. String-like shapes (U.S. Pat. The so-called [spaghetti process] of No. 8,617,806 involves extruding compressed yeast through a suitable mold to form, e.g., strings thereof.

Control the drying to the desired moisture level in one or more stages, or by extruding onto a moving conveyor belt that carries the strands through a number of drying sections, held at a temperature effective to Can be dried in a bed dryer. Temperature and residence time are controlled by known methods to effectively reduce the moisture level of the yeast to the required level without causing a significant reduction in yeast activity. As a characteristic of the ready-to-use active dry yeast, the dry yeast of the present invention has a relatively fine particle size. In general, less than about 10% of the particles were removed using a Tyler-Rowe tap shifter and U.S. standard sieves stacked vertically in order of fineness (coarsest on top) for 10 minutes of shaking. - Using a Notsker arm in contact with the top screen cover with a tap shifter) remaining above the U.S. standard sieve mesh number 80 as determined by standard particle size classification screen analysis. A typical particle size distribution of yeast is as follows: The weight ratio of one piece remaining on No. 80 sieve is 5%:
The weight ratio of the portion remaining on sieve No. 40 was 45%; the weight ratio of the portion remaining on sieve No. 50 was 48%; the weight ratio of the portion remaining on sieve No. 60 was 2%.

The following examples describe processes and methods of making using this invention and the best mode contemplated by the inventors in accomplishing this invention, but may be set forth in other contexts and limit the scope of this invention. It is not intended to be taken as a

Experimental Example ■ The yeast cream obtained by the growth of yeast strain BN28 was dehydrated in a filter press, and the resulting T:yeast filter cake contained, by weight of dry matter, 0.25% locust bean gum, sorbitan. Rh contains 1.0% monostearate, 0.9% oil, and 0.1% butyrate hydroxyanisole.

The yeast filter cake was extruded into spaghetti-like strings and dried in a fluidized bed dryer to a final moisture content of 4.6 to 5.0% by weight over a period of approximately 2 hours.

In testing the fermentation activity of the yeast thus produced, using the direct addition and rehydration method described at the beginning, a direct addition value (ADA) (average of 6 times) of 1427 cc was obtained; Rehydration fermentation activity value is 70″FC21
, 1℃) and 110''FC48, 8℃] were used for rehydration, respectively (average values of 6 times).Thus, the ratios of A70/ADA and A110/ADA were respectively 0.96 and 0.9
9, A70/A1□. The ratio of T is 0.98.

EXPERIMENTAL EXAMPLE 1 Immediate yeast containing 0.26% gattei gum by weight on a dry basis according to the same processing conditions, yeast strains and additives (other than locust bean gum) as described in Example I. A type of active dry yeast was prepared. 70°F (21
Fermentation activity after pre-rehydration with water at 110"F (4111, 8°C)
and °1256cc. On the other hand, the fermentation activity in direct addition and testing was 18ffFcc. Therefore 'A70/ADA and A110
/ADA values were 0.91 and 0.92, respectively, and A70/AL10 was 0.99.

EXPERIMENTAL EXAMPLE According to the same processing conditions, yeast strain and additives (other than locust bean gum) as described in Experimental Example Active dry yeast was prepared. 70°M21.1℃
) and after pre-rehydration with water at 11O'F (48.8°C), the fermentation activities were 1404 cc and 1297 cc, respectively (8 times each, r: average value).

In contrast, the fermentation activity in the direct addition test was 1477c.
The result value is c (average value of 8 tests).

Therefore, AT O/ADA and Al 10 /A
The ratio of DA is 0,95 and 0,88 respectively,
A70/All0 was 1.08.

EXPERIMENTAL EXAMPLE ■ According to the preparation and testing described in Experimental Example I, instead of locust bean gum (as dry matter) a weight ratio of 0.
Ready-to-use dry yeast containing 25% carrageenan was prepared. The fermentation activity in the direct addition test was 1872 cc. and 70'P (2
The fermentation activity after pre-rehydration with water at 1,1°C] and 110″PC48,8°C was 1062 cc, respectively.
and 1249 cc. Therefore, A.I.
I O/ADA D value is 0.91 and T is A70
/ADA value was 0.77. The value of A70/A110 was 0.85.

The experimental examples described above demonstrate the essential and clear effect of the present invention, which is to provide ready-to-use active dry yeast that has high yeast activity regardless of the method of use and is fool-proof and can be handled by anyone. is shown by. 110
'? (48,8°C) provides yeast with favorable fermentation activity in the rehydration process as well as in the direct addition process, but other rehydration temperatures (e.g. 70'
For these purposes of the present invention, additive materials that do not provide yeast with activity comparable to 21,1tll:))
Not useful for rice. This is because the yeast product is
rd) do not have excellent activity and may lead to inferior results and consumer disappointment.

Experimental Example V The yeast cream obtained by the growth of two different yeast strains of BN28 is dehydrated in a pressure liner.

Then mix 0.25% locust bean gum, 1.0% sorbitan monostearate, and 0.9% oil into each yeast filter cake. All percentages are expressed by weight on a dry basis.

The yeast filter cake is then extruded into spaghetti-like threads and dried in a fluidized bed dryer (f
dried in a ludized bed dryer).

Apart from their very good direct addition activity, for each of the yeasts mentioned above, within about 1 minute with gentle mixing,
Excellent 1: rehydration properties were revealed, such as complete and uniform dispersion in water (110″PC48, 8°C]).

Claims (1)

[Scope of Claims] 1. Ready-to-use active dry yeast containing any of the following (1) Locust bean gum from about 0.1% to about 2.0% by weight as dry matter
), gum ghatti, and mixtures thereof; or (2) from about 0.1% to about 0.4% by weight, dry matter.
% of one ingredient selected from the group consisting of carboxymethyl cellulose, guar gum, and mixtures thereof, or (3) a mixture of these ingredients; and has a humidity component of approximately 10% or less. 2. The ready-to-use active dry yeast according to claim 1, further comprising from about 0.5% to about 2.0% by weight of a lipophilic surfactant. 3. Ready-to-use active dry yeast according to claim 2, wherein the surfactant is an ester of a saturated or unsaturated fatty acid. 4. Ready-to-use active drying according to claim 2, wherein the surfactant is selected from the group consisting of sorbitol fatty acid esters, glycerol fatty acid esters, propylene glycol fatty acid esters, and mixtures thereof. yeast. 5. The ready-to-use active dry yeast according to claim 2, 3 or 4, wherein the moisture content of said yeast is about 6% or less. 6. The fermentation activity in the direct addition test is at least about 1
2. The ready-to-use active dry yeast according to claim 1, which has a volume of 0.000 cc. 7. Particles less than 10% should be screened using a U.S. Standard Sieve Screen.
n) No. The particle size distribution is as follows:
2. The ready-to-use active dry yeast according to claim 1, having the following properties: on). 8. Shows excellent fermentation activity when using methods in which yeast is added directly to flour and other dough or batter materials that have not been rehydrated beforehand, but if the yeast is rehydrated separately with water before mixing. The ready-to-use dry yeast also exhibits improved speed and uniformity of dispersion when using the method described above, wherein the ready-to-active dry yeast has a weight ratio of about 0. 1 to about 0.2% locust bean gum, with a moisture content of less than about 10% by weight. 9. Dehydrate the yeast cream, wherein the yeast is derived from a strain of yeast selected for its ability to be dried without substantially adversely affecting the direct addition fermentation activity, and not more than about 10% by weight. In order to make yeast with a humidity component of 2
9. The ready-to-use active dry yeast according to claim 8, which is obtained by subjecting the dehydrated yeast cream to a gentle and controlled drying state for less than an hour. 10. Fermentation activity as measured in a test where the yeast is rehydrated separately with water before mixing with the flour and other dough or batter ingredients The ready-to-use active dry yeast of claim 1 having a fermentation activity of at least about 88% of the fermentation activity as measured in a test added to a dough or batter material. 11. Direct Addition A yeast cream obtained from a strain of yeast selected for its ability to be dried without substantially adversely affecting fermentation activity has a moisture content of not more than about 10% by weight and at least about 1000 cc of direct addition. In a process for preparing ready-to-use active dry yeast which is dehydrated and subjected to mild controlled drying conditions to produce fermentatively active yeast, said drying is carried out in the presence of any of the following: (1) yeast in an amount sufficient to obtain from about 0.1 to about 2.0% by weight of dry matter in said ready-to-active dry yeast; or (2) a material selected from the group consisting of locust bean gum, gattei gum, and mixtures thereof, mixed with said ready-to-active dry yeast in a dry matter weight ratio of about 0. (3) one material selected from the group consisting of carboxymethyl cellulose, guar gum, and mixtures thereof, or (3) a mixture of these materials, in an amount sufficient to obtain from 1% to about 0.4%. 12. The process of claim 11, wherein said drying is further carried out in the presence of a lipophilic surfactant. 18. The process of claim 12, wherein said surfactant is an ester of a fatty acid. 14. The process of claim 18, wherein said surfactant is selected from the group consisting of sorbitol fatty esters, glycerol fatty acid esters, propylene glycol fatty acid esters, and mixtures thereof. 15. The process of claim 12, wherein said surfactant is sorbitan monostearate. 16. The process of any one of claims 12, 13, 14, or 15, wherein the moisture content of said yeast is about 6% or less. 17. A process according to claim 11, wherein said drying conditions result in the drying of a dehydrated yeast cream to obtain yeast with a moisture content of 10% or less within a period of less than 2 hours. 18. The resulting ready-to-use active yeast has fermentation activity as measured in a test in which the yeast is rehydrated separately with water before mixing with the flour and other dough or batter ingredients, even if the fermentation activity has not been previously rehydrated. 12. The process of claim 11, wherein the fermentation activity is at least 88% of the fermentation activity as measured in a test in which the yeast is added directly to the flour and other dough or batter materials. .