JP2000279165A - Frozen resistant yeast for confectionery and baking - Google Patents

Abstract

(57) Abstract: A yeast having high freezing resistance, high fermentation power excellent in bread making in an ultrahigh sugar range, and high sugar tolerance (or osmotic pressure resistance), For example, Saccharomyces
C. cerevisiae P-731 is provided. [Effect] The present yeast exerts sufficient fermenting power even in a (frozen) dough containing more than 40 parts by weight of flour per 100 parts by weight of flour, and ranges from low-sugar bread to high-sugar confectionery bread or fermented confectionery. This makes it possible to produce good quality bread by using only this yeast, without having to use dedicated yeast suitable for each of the bread items, regardless of the type of bread making method. .

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a novel freeze-tolerant yeast and its use.

[0002]

2. Description of the Related Art There are many types of bread. French bread with no added sugar, low sugar bread with 5-6% sugar added to flour, croissant or butter roll with medium sugar added with 8-15%, Danish pastry or sweet bread with high sugar added with 20-30% And a wide range of fermented sweets such as sake buns, coffee cakes, and brioches to be added at 35-50%. In addition, bread making methods include a scratch making method (including a straight bread making method and a medium bread making method) and a frozen dough making method. Combinations of the manufacturing methods and bread items vary widely.

Conventionally, various yeasts having different fermenting powers have been used for making bread items from low sugar to high sugar.
Since long-term storage is possible and the convenience is high, the method of producing frozen dough that has been frequently used in recent years has caused complications such as the necessity of using yeast having high freezing resistance.
On the other hand, there is no sugar-tolerant yeast that can be sufficiently fermented in dough for items (such as alcoholic bread and fermented confectionery) containing an extremely high concentration of sugar such as 35% or more based on flour. The bakery manages to make products by taking measures such as taking longer fermentation time than necessary and increasing the amount of yeast, and it is a product without volume feeling that does not reach the originally set bread quality is the current situation.

[0004]

SUMMARY OF THE INVENTION In view of the above-mentioned state of the art, the present invention not only provides a novel freeze-tolerant yeast which has never been seen before, but also has an excellent high fermentation ability even in an ultra-high sugar region. It is an object of the present invention to provide a yeast which also has high sugar tolerance (or osmotic tolerance).

[0005] That is, the present invention firstly, rationalization of production,
Stored for a long period of time for efficiency to meet the strong demand of consumers not only to make bread in factories whenever they want, but also to eat freshly baked bread at home or convenience stores. Therefore, in recent years, thawing, fermentation, frozen bread dough that can produce the desired bread at any time if baked, will be prepared, for which it is necessary to have excellent yeasts having freezing tolerance, The purpose of the present invention is to provide a new freeze-tolerant yeast which has never been met before.

[0006] Furthermore, the present invention relates to a method for producing a saccharide having a sugar content of 30 to
Although bread products are made with a mixture of super-high sugar dough of 40% or more with oils and fats, eggs of conventional yeast are not affected by osmotic pressure, so bread products of excellent quality could not be obtained. However, in view of the current situation where sweet bread and sweets with a high sugar content are preferred as Japanese tastes, the sugar content is 3%.
Even if it is a super-high sugar dough of 0 to 40% or more, even if it contains a lot of fats and oils and eggs, it is hardly affected by the osmotic pressure (the fermentation power is hardly reduced). It was done for the purpose. Recent advances in baking technology and diversification of items have led to the use of different yeasts in accordance with each type, and many types of yeasts are indispensable. In view of the complexity and non-industrial aspects, if a yeast having these properties is obtained, a new yeast having excellent properties is provided from the viewpoint that one type of yeast can cope with all aspects. It is.

That is, the present invention provides a yeast which is specifically excellent only in terms of freezing resistance and ultra-sugar resistance, but further provides a novel useful yeast which could not be obtained conventionally.
In other words, the present invention can be newly provided as a new and useful yeast capable of responding to all needs with one yeast without using different yeasts.

Moreover, the present invention is not only applicable to frozen doughs and ultra-high sugar doughs, but also applicable to ordinary doughs, that is, non-frozen ordinary doughs, sugar-free to low-sugar to high sugar doughs. Provide yeast. In other words, the present invention is a single yeast, which is the first to provide a conventionally unknown novel useful yeast which can correspond to a normal non-frozen dough to a frozen dough, a sugar-free dough to a high-sugar dough, so-called almighty yeast. It is.

[0009]

SUMMARY OF THE INVENTION The present invention relates to a yeast which not only has freezing resistance and high sugar tolerance (or osmotic pressure resistance) but also can be used for non-frozen dough and sugar-free to low sugar dough. The specific features are as follows.

[0010] It has the same excellent freezing tolerance as conventional freezing resistant yeast having excellent freezing tolerance and fermentation ability. In other words, even when the dough is pre-fermented, it can withstand the frozen state well, when it is thawed and fermented, it exerts its ability well, and by baking it, delicious bakery products such as bread and confectionery can be obtained.

[0011] In a bread-confectionery bread (low sugar to high sugar) blended dough containing 5 to 25% of sugar added to flour, fermenting power equivalent to general-purpose ordinary yeast (for example, our regular yeast) in the straight and medium production methods. Has,
You can make a loaf of quality and stable bread.

[0012] Even a frozen dough having a very high sugar concentration containing 30 to 50% of sugar to wheat flour has sugar tolerance (osmotic pressure resistance) that can be fermented after thawing.

Various methods can be used to obtain the yeast according to the present invention. For example, the desired strain can be efficiently obtained by a hybridization method. To do so, first, strains with strong fermentation ability and traits that enhance glucose tolerance are selected from our baker's yeast stock strains, and each strain is spread on a spore-forming medium according to a conventional method to form spores. After that, the properties of the spores were examined, and from the strain bred by the classical crossing method, it had the same bread-making performance as ordinary baker's yeast, and 4
A strain having a strong fermentation in a dough containing 0% sugar is screened, a strain having freeze resistance is similarly selected, and this is crossed with a sugar-tolerant strain to screen a target strain. Of course, it is also possible to isolate and obtain a target strain by vigorously screening the stock strain.

Of course, the desired strain can be created by mutagenesis. In addition, as the mutation treatment, in addition to physical treatments such as γ-rays, ultraviolet rays, temperature differences, etc., common methods such as ethidium bromide, nitrogen mustard, diepoxybutane, colchicine, peroxide, purine derivatives and the like are commonly used. Available.

[0015] The new strain obtained in this manner is Saccharomyces cerevisiae P-
No. 731 and deposited with the National Institute of Advanced Industrial Science and Technology as a FERM P-17272. Its mycological properties are as follows:

Mycological properties of strain P-731 1. Growth state Good growth on YM liquid medium Shape of cells Spherical to oval 3-7 × 4-8 μMM agar medium Good growth Colony (white glossy smooth) Ascospores formed in potassium acetate medium Ascospore shape Spherical

[0017] 3. Physiological properties Optimal growth conditions Temperature 28-32 ° C pH 4.5-6.5 Growth range Temperature 5-40 ° C pH 2.5-8.0 Nitrate assimilation None Lipolysis None Carotenoid formation None Remarkable organic acid formation None Vitamin requirement Biotin and pantothenic acid Freezing tolerance / sugar tolerance 40 g of frozen dough containing 40 parts by weight of sugar per 100 parts by weight of wheat flour (storage for 4 weeks) 0.4 g after thawing 40 g of dry matter containing yeast dry matter At a temperature of 30 ° C. for 2 hours, 100 ml or more of CO ₂ is generated.

[0018]

This strain has the above-mentioned mycological properties and is recognized as belonging to Saccharomyces cerevisiae. However, it has excellent freezing tolerance, high fermentation ability in an ultrahigh sugar range, and usually Even the dough or non-frozen dough has high fermentation power. Such a strain was not found as a conventionally known strain, and was identified as a new strain. In the present invention, the present strain does not include only this strain as its right, but includes all strains having the above-mentioned properties,
It encompasses all artificially produced and isolated from the natural world.

The strain according to the present invention can be selected and bred as follows. First, for yeast having freezing tolerance and sugar tolerance, 4 parts by weight of flour 100 parts by weight were used.
After thawing the frozen dough containing 0 parts by weight of sugar,
30g per 40g dough containing 0.4g yeast dry matter
A strain that generates 100 ml or more of CO ₂ in 2 hours at C may be separated. In the following, the strain according to the present invention may be referred to as FD-2 yeast.

The strain according to the present invention is characterized by having both excellent sugar tolerance and freezing resistance, and with respect to freezing resistance, a conventionally used commercially available freezing resistant yeast (for example, FD-1 yeast) is used. : Oriental Yeast Co., Ltd. product). Moreover, the strain according to the present invention can be used not only for frozen dough but also for ordinary dough.

With regard to glucose tolerance, the strain according to the present invention
Not only sugar-free to low-sugar breads such as French bread and white bread, but also super-sugar-resistant enough to overturn the common sense, from confectionery bread to fermented sweets containing super-high sugar dough, oils and fats, eggs, etc. Can be widely used in the production of various breads using For example, it can be used to produce coffee cakes (a bread that goes well with coffee, which is preferred by many people in the United States), anpan, brown sugar rolls, fruit bread, pastries, butter rolls, croissants, and the like.

The bread-making method using this strain can be made by any of the scratch-making methods (straight bread-making method, medium-type bread-making method) according to a conventional method. Frozen dough can also be used.

As described above, the strain according to the present invention corresponds to any of the non-frozen, low-sugar-high-sugar-ultra-high sugar dough, and the frozen dough corresponds to the low-sugar-high sugar-ultra-sugar dough. be able to. In other words, this strain alone can produce excellent bakery products such as confectionery, bread and pie from any dough, and it is almost always necessary to replace yeast for each method and item of bakery product as before. Absent.
Hereinafter, examples of the present invention will be described.

[0025]

Example 1 Under the following conditions, FD-2 yeast (FERM P-17272) of the present invention was cultured in a 30 L jar fermenter to produce a large amount.

(Seed culture) Sugar amount (in terms of sucrose) 1035 g Urea 103 g Monosodium phosphate 20.7 g Dihydrate Seed yeast amount (wet amount) 20 g * 1

(30 L jar main culture) Sugar content (in terms of sucrose) 1400 g Urea 140 g Monosodium phosphate g 28 g Dihydrate Seed yeast content (wet weight) 1420 g * 2 Manufacturer: Oriental Bioservice K. K. Name: FERMENTER CONTROL SYSTEM MC-10 Capacity: 30 L Stirrer rotation speed: 600 rpm Ventilation rate: 16 L / min

* 1: One platinum loop was inoculated into a 250 ml YPD medium / 1 L Sakaguchi flask, and cultured at 30 ° C. for 2 days. * 2: The cells obtained by seed culture were separated by centrifugation, washed with deionized water, and a part thereof was used.

[0029]

Example 2 Yeast (P) of the present invention in various sugar formulations
-731: FD-2 yeast) and a commercially available freezing-resistant yeast (non-sugar-resistant) (FD-1 yeast: a product of Oriental Yeast Co., Ltd.) were subjected to a comparative test of the freezing resistance.

That is, the yeast of the present invention produced as described above was mixed with kneaded dough in the following composition.
After kneading, the mixture was divided into 40 g, fermented at 30 ° C, molded, and stored frozen at -20 ° C for a predetermined period. Frozen dough was stored as above using a commercially available freezing resistant yeast as a control.

(Blending ratio: flour parts by weight) 0 5 10 15 20 ─────────────────────────── Powerful flour 100 100 100 100 100 Sugar 0 5 10 15 20 Food salt 0.5 0.5 0.5 0.5 0.5 Yeast 6 6 6 6 6 Water 68 65 62 60 58 ──────────────────────── ─── 25 30 40 50 ─────────────────────────── Power flour 100 100 100 100 Sugar 25 30 40 50 Food salt 0.5 0.5 0.5 0.5 East 6 6 6 6 Water 56 54 50 46 ───────────────────────────

(Process conditions) ミ キ サ ー Mixer: Hobart mixer Mixing: Low speed 3 minutes Kneading temperature : 24 ° C Split dough amount: 40g Dough freezing fermentation (floor time): 15 minutes (28 ° C) Dough freezing: -40 ° C, 30 minutes Dough cryopreservation: -20 ° C Thawing: 20 ° C, 60 minutes Measurement: Farmo Graph (manufactured by Art Co., Ltd.) 40g of dough, 30 ° C, 2 hours total gas measurement ──────────────────────────── ───

Comparison of fermentation power (ml / 40 g dough / 2 hr) Commercially available frozen yeast dough of the present invention Freezing period 1 day 4 weeks 8 weeks 1 day 4 weeks 8 weeks ────────────────────── ─ 0% 205 185 155 210 192 156 5% 262 248 224 265 252 221 saccharide 10% 292 272 251 288 269 249 249 % 280 260 243 279 255 241 Total 20% 258 243 230 256 239 228 25% 237 225 211 231 218 205 30% 204 192 180 195 182 169 40% 118 107 103 85 66 45 50% 47 40 35 28 19 12 ── ───────────────────────────────── ─

As is clear from the above results, the yeast of the present invention has the same degree of freezing resistance as the commercially available freezing resistant yeast, and furthermore, in a high sugar-containing dough (containing 30 to 50% of sugar to flour). However, it was confirmed that the freeze-tolerant yeast according to the present invention also had ultra-sugar resistance (osmotic pressure resistance) capable of sufficiently fermenting the same.

[0035]

Example 3 Using the yeast according to the present invention, a coffee cake was produced by the following formulation, steps and bread making method (ordinary bread making method: scratch making method, frozen dough making method).

(Blend: flour by weight) Flour (strong flour) 100 Yeast (FD2-yeast) 8 Bread quality improver preparation (010 for frozen dough) 2 Sugar 40 Oil and fat (margarine) 25 Food salt 0.8 Skim milk powder 6 Whole eggs 25 Water 20 Roll-in sheet Tokachi Milk (anti-flour) 60

(Process) Mixing time (min) L ₂ M ₄ H ₆ ↓ M ₃ H ₁₀ Kneading temperature 25 ° C. Floor time 40 minutes Retard temperature 5 ° C. Retard time 15-20 minutes Roll-in 4-fold one-time split 70 g Dough freezing −40 ° C, 30 minutes Dough frozen storage −20 ° C 6 weeks Thawing 20 ° C, 60 minutes Wheeling time 70 minutes Wheeling condition 35 ° C / 85% RH Baking condition 200 ° C, about 12 minutes

The coffee cake baked after thawing contains a large amount of sugar and has a sweet, delicious and soft texture.
It was a sponge cake-like new texture and flavored bread product. In addition, blended dough of medium sugar to high sugar range, in which 10 to 25% of sugar is added to flour, is prepared respectively (flour 100
g, sugar 10-25 g, salt 0.5 g, yeast 6 g,
Water 52ml), after kneading, divided into 30g in terms of flour,
After 30 minutes of pre-fermentation at 30 ° C., the dough was molded, each dough was stored frozen for 1 to 3 weeks, and after thawing, the amount of gas generated at 30 ° C. for 120 minutes was measured by a pharmograph. As a result, the freeze-tolerant / super-sugar-tolerant yeast (FD-2 yeast) according to the present invention is:
General-purpose frozen dough-like yeast (for example, FD-1 yeast:
It has been confirmed that it has the same level of freezing resistance as Oriental Yeast Co., Ltd.) and can produce bread of good quality even if it is frozen and preserved for a long time using frozen dough bread.

[0039]

Example 4 Using the FD-2 yeast according to the present invention, a frozen dough having the following composition and process was thawed to produce mini anpan (liquor type). Note that "Juku Series Sakarich" is a fermented flavor liquid of sake-style and a bread-making improver formulation suitable for "Dojust" frozen dough bread, all of which are products of Oriental Yeast Co., Ltd.

(Blending) Strong powder 70.0 Semi-strong powder 30.0 FD-2 yeast 5.0 "Ripe series Sakarich" 15.0 Bread improver (Dojust) 1.0 Sugar 10.0 Oil and fat (shortening) 10.0 Skim milk powder 3.0 Fructose dextrose liquid sugar 40.0 Meal Salt 0.35 whole egg 10.0 water 19.0

(Process) Mixing time (min) L ₂ M ₄ H ₆ ↓ M ₃ H ₁₀ Kneading temperature 25 ° C. Fermentation (floor) 40 minutes Fermentation temperature 28 ° C. Split weight 15 g Bench time 15 minutes Filling weight 10 g Dough freezing − 40 ° C, 30 minutes Dough frozen storage -20 ° C, 4 weeks Thawing 20 ° C, 60 minutes Wheeling time Approx. 70 minutes Wheeling condition 35 ° C / 85% RH Firing conditions 200 ° C, 8 minutes

[0042]

Example 5 Using the FD-2 yeast according to the present invention, a brown sugar roll was produced by the following composition and steps. The effect of FD-2 yeast was exhibited even when the amount of sugar was 15 to 25 parts by weight. (Blending) Strong flour 70.0 Semi-strong flour 30.0 FD-2 yeast 3.0 Bread making agent (Dojust) 1.0 Sugar 8.0 Oils and fats (shortening) 10.0 Skim milk powder 3.0 Brown sugar 15.0 Food salt 1.0 Whole eggs 10.0 Water 54.0

(Process) Mixing time (min) L ₂ M ₄ H ₆ ↓ M ₃ H ₁₀ Kneading temperature 25 ° C. Fermentation (floor) 30 minutes Fermentation temperature 28 ° C. Split weight 60 g Bench time 15 minutes Dough freezing −40 ° C. Freezing storage for 30 minutes -20 ° C, 5 weeks Thawing 20 ° C, 60 minutes Wheeling time Approx. 60 minutes Wheeling condition 35 ° C / 85% RH Baking condition 200 ° C, Approx. 9 minutes

[0044]

Example 6 Using FD-2 yeast according to the present invention, frozen dough having the following composition and steps was thawed to produce a fruit bread. The resulting product is a light-tasting confectionery-like bread using a large amount of fruit, and a fermented flavor liquid “Grape seed # 2” of a fruit seed aged for a long time (a product of Oriental Yeast Co., Ltd.) With the use of, the aroma spreads and the bread becomes very delicious.

(Blending) Strong powder 70.0 Semi-strong powder 30.0 FD-2 yeast 3.0 "Grape seed # 2" 5.0 Bread improver (Djust) 1.0 Liquid sugar 25.0 Oil and fat (shortening) 10.0 Food salt 1.5 Whole egg 10.0 Skim milk powder 3.0 Raisins 70.0 Water 44.0

[0046] (step) Mixing Time _{(min) L 2 M 8 ↓ M 5} H 6 ↓ L 8捏上temperature 26 ° C. Fermentation (floor) 60 minutes Fermentation temperature 28 ℃ dividing weight 60g bench time 15 minutes forming type fabrics frozen - 40 ° C, 30 minutes Dough frozen storage -20 ° C, 6 weeks Thawing 20 ° C, 60 minutes Wheeling time Approx. 60 minutes Wheeling condition 35 ° C / 85% RH Firing conditions 200 ° C, 10 minutes

[0047]

Example 7 A fermented confectionery (cookie) was produced by using the FD yeast according to the present invention and thawing frozen dough having the following composition and steps. The resulting product was a fermented confectionery with a sweet and light texture.

(Formulation: parts by weight) Soft flour 100.0 FD-2 yeast 5.0 White sugar 40.0 Margarine 40.0 Whole egg 10.0 Sweetened condensed milk 0.5 Vanilla oil 0.3 Water 10.0 Food salt 0.5

(Production method) Trim the white sugar, margarine, sweetened condensed milk and salt with a beater. 2. Eggs are added in two portions and emulsified. 3. Add the sieved flour, FD-2 yeast and water and mix. 4. Knead lightly by hand. 5. Put it in a plastic bag, spread it thinly by hand, cool it in a refrigerator, and make it moldable so that it can be easily molded. 6. Ferment for 20-30 minutes at room temperature. 7. The dough is frozen at -40 ° C for 30 minutes. 8. The dough is stored frozen at -20 ° C for 6 weeks. 9. Thaw the dough at 20 ° C for 60 minutes. 10. Bake at 220 ° C for about 13 minutes.

[0050]

Example 8 Using the FD-2 yeast according to the present invention and a commercially available regular yeast (manufactured by Oriental Yeast Co., Ltd.), according to the following composition and process conditions, according to the scratch bread method (straight bread method), bread And sweet bread was manufactured, and the result of Table 1 (A) was obtained.

(Blending ratio: parts by weight) Low sugar (bread) High sugar (confectionery bread) dough blended dough blended flour 100 100 sugar 5 25 salt 20.5 yeast 2 3 shortening 5 6 skim milk powder 0 2 water 65 52

[0052] (process conditions) mixing _{L 2 M 2 ↓ L 2 M} 4 ↓ L 2 M 2 H 2 L 1 M 4 H捏上temperature 28 ° C. 28 ° C. divider 450 g 60 g Bench 30 ° C., 15 min 30 ° C., 15 Forming one loaf Anpan molding Baking 200 ° C, 25 minutes 200 ° C, 10 minutes

(Table 1: Comparison by scratch production method [A]) ─ Straight manufacturing method Yeast of the present invention Regular yeast Bread: First fermentation 30 ° C, 70 minutes 30 ° C, 75 minutes: Hoiro 38 ° C, 58 minutes 38 ° C, 57 minutes: Specific volume of bread 4.42 4.32: Bread quality (softness) Soft Normal : Bread quality (aging) Slow Normal: Bread quality (texture) Uniform Normal: Bread flavor Good Good: Bread texture Soft Normal ─────────────────────── ──────────── Confectionery bread: Dairy fermentation 75 minutes 81 minutes: Hoiro 38 ° C, 56 minutes 38 ° C, 56 minutes: Bread specific volume 5.30 5.09: Bread quality (softness) Soft Normal: Bread Quality (aging) Slow Normal: Bread quality (texture) Uniform Normal: Bread flavor Good Good: Bread texture Soft Normal ─────────── ────────────────────────

The examples described above demonstrate that the freeze-tolerant and ultra-sugar-resistant yeast according to the present invention produces excellent bakery products having excellent fermentation power with non-frozen dough. In addition, the yeast according to the present invention exhibited sufficient freezing resistance and ultra-sugar resistance even in frozen dough, and excellent bakery products could be produced by the frozen dough method.

[0055]

Example 10 P-73 obtained in Example 1 as yeast
Using one strain (FERM P-17272), a Danish pastry was manufactured according to the large-division refrigerated dough manufacturing method by the following composition and steps. The resulting Danish pastry had a low acid odor and a low fermentation odor, but had a strong buttery aroma, had a dry flavor as a whole, and was delicious. Thus, it was confirmed that the yeast according to the present invention can be used for the refrigerated dough method.

[0056]

[0057] (step) Mixing Time _{(min) L 2 M 3 ↓ L 1} M 3 H 1捏上temperature 25 ° C. Floor time 60 minutes retard large divided dough weight 2kg storage temperature (° C.) 5 ° C., 12 hours roll-3 3 folds Square mold Type Heater temperature 30 ° C / 75% Heater time 75 minutes Firing conditions 210 ° C, about 12 minutes

[0058]

Industrial Applicability According to the present invention, a yeast having freezing resistance, fermentation ability in a very high sugar range and high sugar tolerance has been developed. By using the present super-sugar-resistant yeast, not only low-sugar bread but also very sweet bread, by any of the bread making methods such as the scratch bread method, the non-frozen dough bread method, and the frozen dough bread method, There is no need to use a suitable yeast for each, and the present yeast alone can handle all aspects.

In other words, the present yeast alone can be used for frozen to refrigerated to ordinary dough manufacturing methods, sugar-free to low-sugar to high-sugar to ultra-high sugar dough, and there is no need to use a dedicated yeast suitable for each application. It has a remarkable effect. In other words, the yeast according to the present invention is, so to speak, an almighty yeast, and bread, pastries, pies, croissants, fermented confectionery, cookies, and other bakery products obtained by baking yeast-fermented dough into one yeast. It is extremely efficient.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Yoshiaki Shinomiya 3-10-10 Shozuzawa, Itabashi-ku, Tokyo Oriental Yeast Kogyo Co., Ltd. F-term (reference) 4B032 DB01 DB36 DK54 4B065 AA80X AC03 AC07 BA16 CA42

Claims (6)

[Claims] 1. A freeze-tolerant yeast having a high fermentation power even in a very high sugar range. 2. After thawing a frozen dough containing 40 parts by weight of sugar with respect to 100 parts by weight of flour, 100 g or more of CO ₂ at 30 ° C. for 2 hours per 40 g of dough containing 0.4 g yeast dry matter at 40 ° C. Yeast having freezing tolerance to be generated. 3. The method according to claim 1, wherein the yeast is Saccharomyces cerevisiae P-.
731 (FERMP-17272). The freeze-tolerant yeast according to any one of claims 1 to 2, wherein 4. A frozen dough containing the freeze-tolerant yeast according to any one of claims 1 to 3. 5. A bakery product wherein the frozen dough according to claim 4 is thawed, fermented, and baked. 6. A sugar-free or high-sugar bakery obtained by fermenting non-frozen ordinary sugar-free or high-sugar dough using the yeast according to any one of claims 1 to 3, and baking it. Product.