JP2001258466A - Leaven, method for producing the leaven, bread and method for producing the bread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve a problem that bread having sufficient texture, taste, and swelling can not be obtained, when sugar is not formulated into the bread. SOLUTION: This leaven characterized by applying a lactobacillus group- increasing treatment for increasing the value of (the total amount of lactobacillus)/(the total amount of yeast) to leaven having a lactobacillus group comprising plural kinds of lactobacillut and a yeast group comprising plural kinds of yeast. The leaven is used to produce bread.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a kind of bread, a method for producing the same, a bread and a method for producing the same. More specifically,
The present invention is a lactic acid bacterium group having a plurality of types of lactic acid bacteria, and a bread seed having a yeast group having a plurality of types of yeast, a method for producing the same,
The present invention relates to bread and a method for producing the same.

[0002]

2. Description of the Related Art Bread, a fermented food that is said to have been discovered by the Egyptians who were called "bread eaters" during the Neolithic period, has been known since ancient times as a group of lactic acid bacteria having a plurality of lactic acid bacteria and a plurality of lactic acid bacteria. A bread dough having a yeast group having any of the above yeasts (yeast), flour as a bread raw material, and water are sufficiently kneaded to obtain a dough, which is divided and molded into a predetermined size and fermented. By converting the starchy substance contained in flour into glucose, converting the protein into a umami ingredient called glutamine, which is an amino acid, and expanding the carbohydrate by decomposing it into carbon dioxide and alcohol or water. .

[0003] In this fermentation, (i) hydration of chemically binding flour protein and water to produce gluten, which is a sticky vegetable protein, and (ii) flour starch and alcohol Ripening to degrade proteins into amino acids and aromatics, and (i
ii) The fermentation power, which is the power to generate carbon dioxide, proceeds simultaneously. Here, hydration is an important point in determining the texture (texture) of bread, ripening is an important point in determining the taste of bread, and fermentation power is an important point in determining bread swelling. Is the point.

[0004] In such an ancient method of producing bread,
It has been empirically believed that three kinds of biochemical reactions, namely hydration, ripening, and fermentation power in fermentation, proceed mainly by the action of the yeast group.

[0005] By the way, in this ancient method of making bread,
Depending on the type of bread used and the manufacturing conditions, the formation of gluten, the formation of umami components due to the decomposition of proteins, and the generation of carbon dioxide due to the decomposition of carbohydrates are all greatly affected, and the degree of progress thereof is significantly fluctuated. I will. For this reason, the texture, taste, swelling, etc. of the obtained bread fluctuate significantly, and it has been extremely difficult to stably obtain a certain bread. For this reason, in the old method of making bread, the kind of bread used, the manufacturing conditions, and the like were kept secret, and only a small amount was produced by a skilled baker in a limited part of bread workshops.

[0006] Therefore, from the beginning of this century, in order to mass produce bread, the above-mentioned bread seed, flour, water,
Furthermore, means for supplementing insufficient conversion of proteins into umami components to sufficiently knead sugar and salt to add sweetness and salty taste to bread dough has become a mainstream worldwide, including in Japan. According to this means, the lack of flavor of the baked bread can be compensated for by the sweetness of sugar.

[0007]

However, by this means using sugar, naturally, the sweetness due to the sugar remains in the baked bread. For this reason, such bread has high applicability to, for example, confectionery bread, but cannot be a staple food of Japanese who have been staple on rice due to lack of flavor due to glutamine.

[0008] Further, bread baked by this means tends to be insufficient in the amount of gluten produced, so that the bread has a low water content, so that it tends to have a so-called "pasa-pasa" texture.

[0009] In other words, most Japanese today do not taste the original texture and taste of bread, which is a fermented food, but have the taste of bread mixed with sugar to realize mass production. , Because they misunderstand that it is the original taste of bread, bread is being avoided as a staple food.
Bread demand that is higher than the present can no longer be expected.

[0010] It is an object of the present invention to mass-produce delicious bread which has a sufficient texture, umami and swelling even without the addition of sugar, and which can be used as a staple food for Japanese, for example. It is to provide the technology that can be done. More specifically, an object of the present invention is to provide a bread type capable of providing a mass-produced bread having sufficient texture, flavor and swelling without blending sugar, a method for producing the same, bread and its bread. It is an object of the present invention to provide a production method, and more specifically, to provide a bread seed having a lactic acid bacteria group having a plurality of types of lactic acid bacteria and a yeast group having a plurality of types of yeasts, a method for producing the same, a method for producing bread, and a method for producing the same. That is.

[0011]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have enthusiastically returned to the basics of baking, especially to the contents of biochemical reactions during fermentation, without being bound by the recent common sense regarding bread making. As a result of repeated studies, the following new findings (1) to (5) were obtained.

(1) In order to produce bread having sufficient texture and taste without blending sugar, bread having both lactic acid bacteria and yeast groups, wheat flour as a raw material for bread, and water are used. In the ancient bread making method of fermenting after sufficient kneading, both the biochemical reaction to produce gluten from the protein of flour and the biochemical reaction to convert the protein into a umami component called glutamine, an amino acid, proceed sufficiently. What you need to do.

[0013] (2) Although the greatest factor that promotes these biochemical reactions has been empirically considered to be the yeast group as described above in the common sense so far, the present inventors have found that According to this, this is an error, and the group of lactic acid bacteria, which is said to be 5 to several hundred, greatly affects the progress of the biochemical reaction.

(3) The yeast group contributes to the decomposition of saccharides to generate carbon dioxide gas, and hardly contributes to the conversion of proteins into gluten and umami components. (4) Therefore, the lactic acid bacteria group increasing treatment for increasing the value of (total amount of lactic acid bacteria) / (total amount of yeast) of the bread seeds that have been used since ancient times is performed, and the bread seed subjected to the lactic acid bacteria group increasing treatment is used. By performing bread making, it becomes possible to mass-produce bread having a sufficient texture and taste without blending sugar.

(5) (total amount of lactic acid bacteria) / (total amount of yeast)
Has a relatively low total fermentation capacity, so that the fermentation power is insufficient during bread making. Therefore,
At the time of baking, sufficient fermentation power can be ensured by blending yeast (yeast) with this kind of bread.

The present invention has been made based on these new and original findings. Here, the present invention has a lactic acid bacterium group having a plurality of types of lactic acid bacteria and a yeast group having a plurality of types of yeasts, wherein (total amount of lactic acid bacteria) / (total amount of yeast)
And a lactic acid bacterium group increasing treatment for increasing the value of.

In the bread variety according to the present invention, the plurality of lactic acid bacteria are at least plantarum and brevis, the lactic acid bacteria group further has a plurality of saccharifying bacteria, and the lactic acid bacteria group increasing treatment is performed. The value of (total amount of lactic acid bacteria) / (total amount of yeast) after that is 100 or more, more preferably 1000 or more, and that the drying treatment is performed after the lactic acid bacteria group increasing treatment is performed. Satisfying at least one is
desirable.

[0018] From another viewpoint, the present invention relates to a method for preparing a lactic acid bacterium group having a plurality of kinds of lactic acid bacteria and a yeast group having a plurality of kinds of yeasts, wherein (total amount of lactic acid bacteria) / (total amount of yeast).
And a lactic acid bacterium group increasing treatment for increasing the value of.

In the method for producing bread varieties according to the present invention, the lactic acid bacteria group increasing treatment is fermentation performed under conditions suitable for producing a plurality of types of lactic acid bacteria, and the conditions suitable for producing a plurality of types of lactic acid bacteria are as follows: pH 4.0
It is desirable to satisfy at least one of -4.8 and performing the drying treatment after performing the lactic acid bacteria group increasing treatment, respectively.

From another viewpoint, the present invention is a bread characterized by being made using the above-mentioned bread seed according to the present invention. From still another viewpoint, the present invention is a method for producing bread, wherein bread is made using the above-mentioned bread seed according to the present invention.

In the method for producing bread according to the present invention, the use of yeast as a leavening agent during bread making is exemplified.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of a bread seed, a method for producing the same, a bread and a method for producing the bread according to the present invention will be described in detail with reference to the accompanying drawings. In the following description of the embodiment, a case where the bread is a loaf of bread will be taken as an example.

[Method for Producing Bread Seed]
The lactic acid bacteria having a plurality of lactic acid bacteria and a plurality of saccharifying bacteria and a yeast having a plurality of yeasts are used as starting materials for the bread seeds which have been used since ancient times.

This kind of bread has a group of lactic acid bacteria having a plurality of kinds of lactic acid bacteria, for example, about 5 kinds to several hundred kinds. Representative of these lactic acid bacteria include, for example, Lactobac
illus Delbrueku, Leichmanni, Plantarumm (Plantarum), Casei, Brevis (Brevis), Fermennti,
Pastorianus, Buchneri etc.

This lactic acid bacterium has the effect of decomposing and metabolizing about 10% of the protein in the flour into amino acid glutamine during the fermentation and ripening of bread to produce a umami ingredient called glutamine.

In the present embodiment, the bread type has a plurality of saccharifying bacteria. This saccharifying bacterium saccharifies starch such as wheat flour, and converts the remaining 90% of the starch in the flour into sugar by fermentation.

Further, this bread type has a plurality of types of yeast. This yeast metabolizes into carbohydrates, breaks down into carbon dioxide (carbon dioxide) and alcohol or water, and expands. However, yeast cannot sugar-degrade starch and cannot metabolize flour.

In this embodiment, the lactic acid bacteria group,
A bread seed according to the present embodiment is manufactured by performing a lactic acid bacteria group increasing process of increasing the value of (total amount of lactic acid bacteria) / (total amount of yeast) on a bread seed having saccharifying bacteria and a yeast group.

In the present embodiment, as the lactic acid bacteria group increasing treatment, fermentation is performed under conditions suitable for the generation of the lactic acid bacteria group. That is, the conditions suitable for the generation of lactic acid bacteria group are pH:
In contrast to 4.0 to 4.8, conditions suitable for the production of the yeast group are pH: about 6.0. Therefore, pH: 4.0
The lactic acid bacteria group is increased by culturing for an appropriate period of time under the conditions controlled for lactic acid bacteria of ~ 4.8. Other conditions for the culture may be in accordance with known conditions.

The kind of bread subjected to the lactic acid bacteria group increasing treatment as described above may be used as it is for bread making, but may be subjected to a drying treatment such as freeze-drying thereafter. Such a drying process may be performed by a known process, and is not limited to a specific process. For example, a lactic acid bacterium group may be dried using a rotary drier or a band drier with dry air at 30 to 40 ° C. so as to prevent the lactic acid bacteria group from being killed, and finished into granules and short rods, or powdered by spray drying.

In the present embodiment, the bread seed according to the present invention is thus manufactured. [Bread varieties] Thus, the bread varieties of the present embodiment, that is, the lactic acid bacterium group having a plurality of types of lactic acid bacteria and the yeast group having a plurality of types of yeasts, having a ratio of (total amount of lactic acid bacteria) / (total amount of yeast) Bread varieties obtained by performing a lactic acid bacteria group increasing treatment for increasing the value are produced.

The value of (total amount of lactic acid bacteria) / (total amount of yeast) after performing the lactic acid bacteria group increasing treatment is larger than the value of (total amount of lactic acid bacteria) / (total amount of yeast) in the ancient bread varieties. The value is not limited to a specific value. In addition, the value of (total amount of lactic acid bacteria) / (total amount of yeast) in an ancient bread type is approximately in the range of 100 to 1.

However, the value of (total amount of lactic acid bacteria) / (total amount of yeast) after performing the lactic acid bacteria group increasing treatment is 100%.
If it is above, the biochemical reaction of lactic acid bacteria to produce gluten from the protein of flour and the biochemical reaction of converting the protein to the umami ingredient glutamine, which is an amino acid, can both proceed sufficiently, and the bread food It is desirable because both the feeling and the taste can be sufficiently ensured. From the same viewpoint, it is more desirable that the value of (total amount of lactic acid bacteria) / (total amount of yeast) after the lactic acid bacteria group increasing treatment is performed is 1000 or more.

[Manufacturing Method of Bread] In the present embodiment, bread is manufactured using the bread seeds manufactured as described above. The baking method can be applied to any known baking method and is not limited to a particular baking method. That is, the method of kneading the flour, the bread seed of the present embodiment, the water, and the yeast sufficiently in one kneading to make a bread, or the kneading twice for the purpose of ensuring a sufficient hydration time. Various baking methods such as the so-called “Ochi method” performed separately can be used.

Specifically, first, the bread dough is hydrated by chemically reacting wheat flour with water to produce water-insoluble gluten and swelling the starch with water.

Then, the hydrated bread dough is aged with the bread seed of the present embodiment. That is, about 90% of the starch in the flour is converted into carbohydrates by the saccharifying bacteria contained in the bread seed, and the remaining about 10% of the protein in the flour is amino acid-decomposed by the lactic acid bacteria contained in the bread seed to produce the umami component. Is converted to glutamine.

In addition, sugars are decomposed into carbon dioxide gas and alcohol or water by the yeast contained in the bread seeds and the yeast compounded during baking, whereby the dough expands. In addition, as described above, yeast cannot degrade starch in wheat flour into carbohydrates. That is, yeast does not affect flour metabolism.

[0038] In this way, bread making is performed. According to this embodiment, since the value of (amount of lactic acid bacteria) / (amount of yeast) of bread varieties is increased, the biochemical reaction for producing gluten from wheat flour protein and the protein is an amino acid All of the biochemical reactions for converting into umami ingredient called glutamine can be sufficiently advanced. Further, according to the present embodiment, the swelling that is insufficient due to the reduced amount of the yeast group can be compensated for by the yeast compounded during bread making. For this reason, according to this embodiment, sufficient expansion can be obtained.

As described above, according to the present embodiment, the action of the lactic acid bacteria group having a plurality of lactic acid bacteria causes the biochemical reaction of producing gluten from the protein of the flour and the conversion of the protein into a taste component called glutamine which is an amino acid. The biochemical reaction to be changed can be sufficiently advanced in any case, and expansion can be sufficiently advanced by the action of a yeast group having a plurality of types of yeasts. For this reason, it is possible to mass-produce a delicious bread which has a sufficient texture, taste and swelling without blending sugar and which can be sufficiently used as a staple food of Japanese, for example.

[0040]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS First, a lactic acid bacterium group increasing treatment was carried out on a kind of bread which has a lactic acid bacterium group having, for example, 5 to several hundred lactic acid bacteria and a yeast group having several kinds of yeasts and has been used since ancient times. In this lactic acid bacteria group increasing treatment, the above-mentioned bread seeds were cultured in a medium at 8-45 ° C. for 24-144 hours at pH: 4.0.
Cultivation under the condition of (1), thereby obtaining (total amount of lactic acid bacteria)
The value of / (total amount of yeast) was increased to approximately 1000 or more.

FIG. 1 is an explanatory view showing the situation during culturing. FIG. 1 (a) shows the situation before culturing, and FIG. 1 (b) shows the situation after culturing. In FIG. 1 (a) and FIG. 1 (b), reference numeral 1 indicates a lactic acid bacterium, and reference numeral 2 indicates a yeast. As shown in FIG. 1 (b), the value of (amount of lactic acid bacteria group) / (amount of yeast group) after culturing was measured at the area ratio, and was about 1000.

FIG. 2 is a graph summarizing the effect of time on the pH during the culturing for the four types of breads A to D. As shown by the graph in FIG.
2 to 24 hours. It can be seen that the pH can be controlled at 4.0 to 4.8, and the value of (total amount of lactic acid bacteria) / (total amount of yeast) can be increased.

Then, the thus-obtained bread seed was added to the other ingredients shown in Table 1, and kneaded well for 20 minutes to perform first kneading to prepare a dough. The amount of water was appropriately changed depending on the season. The yeast was added after the temperature of the dough became 20 ° C. or higher.

[0044]

[Table 1] For the dough thus obtained, as shown in Table 2, 210 g of flour (trade name: lilac), flour
(Product name: original species) 140 g, salt 12 g, shortening 23 g, emulsified fat (product name: B Emma) 14 g, put 1
After aging (fermentation) for 5 minutes, knead for 90 seconds,
It was aged (fermented) for 15 minutes again, and kneaded for 60 seconds at last, and divided, sprinkled, molded and finished fermented. The firing was performed at 150 ° C. for 15 minutes, 185 ° C. for 20 minutes, or 160 ° C. for 5 to 10 minutes.

[0045]

[Table 2] Thus, sugar-free bread was made by dividing the bread into four parts.

This bread had both a sufficient texture and the taste brought about by the ripening obtained by fermenting the flour, even though it contained no sugar. . This sugar-free bread also had a sufficient swelling. For this reason, this loaf of bread was a tasty bread that could be used well as, for example, a Japanese staple food.

Further, in this example, since the bread seeds subjected to the lactic acid bacteria group increasing treatment were used, bread having a sufficient texture and taste could be mass-produced extremely stably.

As described above, according to the present embodiment, it is possible to mass-produce delicious bread which has a sufficient texture, taste and swelling without blending sugar, and which can be sufficiently used as a staple food of Japanese people, for example. did it.

(Modification) In the description of the embodiment and the examples, the case where bread is bread is taken as an example. However, the present invention is not limited to bread, but is equally applicable to bread other than bread, such as French bread, meal bread, and croissants.

In the description of the embodiments and examples,
The case where the lactic acid bacteria group increasing treatment is fermentation performed under conditions suitable for producing a plurality of types of lactic acid bacteria was taken as an example. However, the present invention is not limited to this fermentation, and (total amount of lactic acid bacteria) /
If the processing can increase the value of (total amount of yeast), the same applies.

Further, in the description of the embodiment and the examples, the case where bread is made by the so-called "Ochi method" in which kneading is performed in two steps is taken as an example. But,
The present invention is not limited to the "Ochi method", and is not limited to the "Ochi method" such as a method of kneading bread flour, bread seed, water, and yeast sufficiently in one kneading to make bread. The bread method may be used. However, according to the "Ochi method", a sufficient time for hydration can be ensured, and therefore, baking can be performed with hydration, ripening, and fermentation power all in the best condition, which is particularly desirable.

[0052]

As described above in detail, the bread seed, the method for producing the same, the bread and the method for producing the bread according to the present invention have a sufficient texture, umami and swelling without blending sugar. It has become possible to mass produce delicious bread that can be used well as a human staple food. As a result, Japanese demand for bread can be increased more than before.

The significance of the present invention having such an effect is extremely remarkable.

[Brief description of the drawings]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is an explanatory view showing a state at the time of culture. FIG. 1 (a) shows a state before culture, and FIG. 1 (b) shows a state after culture.

FIG. 2 is a graph showing the effect of time on pH during culture.

Claims (12)

[Claims] 1. A lactic acid bacteria group increasing treatment comprising a lactic acid bacteria group having a plurality of types of lactic acid bacteria and a yeast group having a plurality of types of yeasts, and increasing the value of (total amount of said lactic acid bacteria) / (total amount of said yeasts). A kind of bread characterized by being made. 2. The bread seed according to claim 1, wherein the plurality of lactic acid bacteria are at least plantarum and brevis. 3. The bread type according to claim 1, wherein the lactic acid bacteria group further has a plurality of types of saccharifying bacteria. 4. The value of (total amount of lactic acid bacteria) / (total amount of yeast) after performing the lactic acid bacteria group increasing treatment is 10%.
The bread type according to any one of claims 1 to 3, which is 0 or more. 5. After performing the lactic acid bacteria group increasing treatment,
The bread seed according to any one of claims 1 to 4, which is subjected to a drying treatment. 6. A lactic acid bacteria group increasing the value of (total amount of said lactic acid bacteria) / (total amount of said yeasts) to a bread type having a lactic acid bacteria group having a plurality of types of lactic acid bacteria and a yeast group having a plurality of types of yeasts. A method for producing bread varieties, characterized by performing a treatment. 7. The method according to claim 6, wherein the lactic acid bacteria group increasing treatment is fermentation performed under conditions suitable for producing the plurality of types of lactic acid bacteria. 8. The method according to claim 7, wherein the conditions suitable for producing the plurality of types of lactic acid bacteria are a pH of 4.0 to 4.8. 9. The method for producing bread seeds according to claim 6, wherein a drying treatment is performed after the lactic acid bacteria group increasing treatment is performed. 10. A bread made by using the bread type according to any one of claims 1 to 5. 11. A method for producing bread using the kind of bread described in any one of claims 1 to 5. 12. The method for producing bread according to claim 11, wherein yeast is used as a leavening agent in said bread making.