Frozen bread dough improver
[Problem] To produce a frozen bread dough improver that has an effect of improving rising of frozen bread dough, is highly safe, and tasteless, using a method that is low-cost and low in environmental impact. Also, to effectively use yeast cell body residue produced as a byproduct of yeast extract. [Means for Solving the Problem] Yeast cell body residue remaining after extracting useful extract from yeast is suspended in water and heated, after which the suspension is subjected to centrifugal separation and a supernatant is obtained. This fraction contains, per solid content, at least 45 wt % RNA, at least 5 wt % dietary fiber, and at least 10 wt % protein, and mannan content in the dietary fiber is at least 60 wt %. This can be used to improve rising of frozen bread dough.
1. A frozen bread dough comprising frozen bread dough and 0.0001 to 0.5 wt % of a frozen bread dough improver, wherein said frozen bread dough improver comprises a yeast extract from a cell body residue of a yeast, and wherein the yeast extract comprises:
a) RNA content of at least 45 wt % per solid content of the yeast extract;
b) dietary fiber of at least 10 wt % per solid content of the yeast extract; and
c) protein content of at least 15 wt % per solid content of the yeast extract.
2. The frozen bread dough according to claim 1 , wherein the dietary fiber of the yeast extract comprises at least 50 wt % mannan content.
3. The frozen bread dough according to claim 1 , wherein the yeast is Candida utilis.
4. A method of improving rising of a foodstuff after frozen storage comprising:
a) admixing:
i) a yeast extract from a cell body residue of a yeast, and
ii) bread dough or the ingredients for bread dough, said ingredients for bread dough then being admixed, to obtain a frozen bread dough improver containing bread dough; and
b) freezing the frozen bread dough improver containing bread dough,
wherein the yeast extract comprises:
i) RNA content of at least 45 wt % per solid content of the yeast extract;
ii) dietary fiber of at least 10 wt % per solid content of the yeast extract; and
iii) protein content of at least 15 wt % per solid content of the yeast extract.
5. The method of improving rising of a foodstuff after frozen storage according to claim 4 , wherein the dietary fiber of the yeast extract comprises at least 50 wt % mannan content.
6. The method of improving rising of a foodstuff after frozen storage according to claim 4 , wherein the yeast is Candida utilis.