Oriental Yeast obtains United States patent.

Oriental Yeast Co., Ltd. (Tokyo, Japan) has patented a method for preparing 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. (US 6,372,481)