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KOREAN NATIVE YEAST SACCHAROMYCES CEREVISIAE OKK110427 AND PREPARATION METHOD OF CONFECTIONERY FUNCTIONAL MATERIALS USING SAME
KOREAN NATIVE YEAST SACCHAROMYCES CEREVISIAE OKK110427 AND PREPARATION METHOD OF CONFECTIONERY FUNCTIONAL MATERIALS USING SAME
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机译：韩国天然酵母糖酵母OKK110427及使用相同的果酱制作功能材料的方法
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摘要
The present invention relates to native yeast resources of a Korea type, which is suitable for confectionery and baking, and is conveniently used thereof. As the yeast of the present invention is a Korean native yeast separated from the agricultural products of a domestic organic agricultural site; bread dough or bread produced using the yeast of the present invention has a different flavor from conventional and commercial yeast and specialized excellent texture, and a separate pre-culture is not required before putting the yeast into the bread dough. Therefore, it is easy to be used and enables the production of luxury brand bread which has different, excellent flavors, and textures using native yeast. Furthermore, the Korean native yeast of the present invention, in comparison with commercial yeast, contains greater than or equal to 17 times of organic calcium and greater than or equal to 8 times of organic iron, so that it can be used for a material in high-mineral containing confectionery with high contents of organic calcium and organic iron, and baking. Also, cell wall isolates from the yeast are stable in a heating condition at high temperature which is used in confectionery and baking does not affect the fermentation rate of the bread dough up to 1 wt% in dough; does not have a sensual problem; and can be used as a probiotic material which multiplies lactic acid bacteria in the intestines.;COPYRIGHT KIPO 2014
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