JP2003265126A - Method for producing dried dough for fermentation, dried fermentation dough and use thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for forming a dried dough for fermentation, enabling easy maintenance and distributable at normal temperature or in refrigerated state while dispensing with troublesome works such as the preparation of the yeast and the subculture of the yeast necessary in the preparation of the fermentation dough for Rao-men (a kind of Chinese noodle) and provide the dried fermentation dough produced by the method and a Chinese bun or bread containing or produced by using the fermentation dough. <P>SOLUTION: The fermentation dough at least composed mainly of wheat flour and water and/or a fermentation dough produced by further fermenting the former fermentation dough are dried under reduced pressure in a drum drier, preferably a vacuum drum drier having a vacuum chamber to obtain the dried dough without deteriorating the taste and flavor of the fermentation dough used as a starting strain. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing dry fermented seeds, more specifically, drying fermented seeds with a drum dryer, and preferably with a vacuum drum dryer having a vacuum chamber under reduced pressure or vacuum, preferably at low temperature. The present invention relates to a method for producing dried fermented seeds by drying, a dried fermented seed obtained by such a method, and a food such as Chinese steamed bun, bread containing or using the fermented seed.

[0002]

BACKGROUND OF THE INVENTION So-called Chinese steamed buns, which have meat and azuki bean paste on the skin of pure white bread, are widely eaten in Japan. ), Those that do not enter are called buns (mantou) to distinguish them. A fermented seed called old noodles (loomin) has been used for a long time in China to inflate this basil.
In the first place, old noodles are wheat flour kneaded with water and left to ferment naturally, and have a unique flavor due to the action of microorganisms existing in nature, generally called yeast and lactic acid bacteria. Then, the old noodles are left as a seed to be fermented next time each time the dough and bun skins are made, and are semipermanently used as seeds are sprinkled in this way. However, making old noodles for the first time, so-called seeding, takes days, and after that, it is necessary to splice each day and store it, and use this to industrially produce Chinese manju. Was difficult.

In addition, fermentation of old noodles progresses depending on temperature and humidity, and if fermented too much, it has a bad odor and becomes sour that it becomes unusable, which makes management difficult.
Fermented species of this kind as well as old noodles could not be put on the market until now. Therefore, attempts have been made to dry and powder the fermented seeds so that the fermented seeds can be distributed at room temperature or refrigerated. For example, JP-A-8-24275
No. 6, JP-A-10-117673, in order to use for breads or pizza table-like foods, in the fermented seeds that have been subjected to alcohol fermentation, starch, modified starch, It describes a method for producing fermented powders obtained by adding one kind or a combination of several kinds of pregelatinized starch, cereal powder, and dry-processed cereal powder, and uniformly mixing them. In addition, JP-A-11
JP-A-318365 discloses a fermented seed obtained by further fermenting a fruit-fermented seed and / or a fruit-fermented seed as a seed, in the form of a liquid as it is, or in the form of a liquid concentrate obtained by concentrating it. Or a fermented seed in the form of a powder which is dried after adding starch or the like. However, the former is not preferable because a large amount of diluent is used for pulverization, so that the amount used for bread and the like is naturally limited. Moreover, since the product does not go through the drying process, the product has a high water content, and its storage stability is questionable. The latter is related to fermented fruits, but there is no clear description about the drying method.

[0004]

DISCLOSURE OF THE INVENTION The present invention eliminates the troublesome work such as seed raising, seed splicing, etc., which has been conventionally performed for producing fermented seeds such as old noodles, and is easy to manage, and at room temperature or It is made to provide a method for producing a dry fermented seed that can be distributed by refrigeration, a dry fermented seed obtained by this method, and a Chinese manju and bread containing or using the fermented seed.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that a fermented species containing at least wheat flour and water as main components, and / or the fermented species as the original species. By drying the fermented seeds obtained by further performing fermentation under vacuum or reduced pressure or with a drum dryer, surprisingly, dried fermented seeds are obtained without impairing the flavor of these fermented seeds, I found that the problem was solved. Furthermore, the inventors of the present invention can dry-fermented seeds produced by such a technique at room temperature, under refrigeration or under freezing, and produce not only Chinese steamed buns, but also bread, noodles, and a wide variety of food products. Found to be useful.

That is, the present invention is (1) a method for producing a dry fermented seed, which comprises drying the fermented seed under reduced pressure or under vacuum, and (2) a method for drying the fermented seed with a drum dryer. Method for producing dry fermented seeds, (3) The method according to the above (1) or 2, wherein the fermented seeds are dried under reduced pressure or under vacuum by a vacuum drum dryer having a vacuum chamber, (4) above (1) )-(3) A dry fermented seed obtained by the method according to any one of (5), (5) A food characterized by containing or using the dry fermented seed according to (4), (6) Flake-shaped or A dry fermented seed in sheet form.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The raw material of the fermented seed in the present invention may be produced by a known method. The raw material of fermented seeds is
For example, at least wheat flour and water are main components, and if necessary, sugars, salt, auxiliary materials such as vinegar, yeast and / or
Alternatively, it can be easily produced by mixing one or more selected from microorganisms such as lactic acid bacteria, fruit fermentation species, enzymes, yeast food and the like with water. If desired, dairy products, beer, sake lees, fruits and the like may be added.

Wheat flour used here is soft flour,
Examples include medium-strength flour, semi-strong flour, and strong flour, but soft flour is preferable from the viewpoint of workability in the fermentation seed drying step. Examples of the sugar include maltose, malt extract, sugar, fructose, glucose, liquid sugar, starch hydrolysates such as starch syrup, and further lactose. Examples of the fermented fruits include dried fruit fermented seeds, grape fermented seeds, and apple fermented seeds. Examples of the enzymes include amylase, glucoamylase, protease, lipase and the like. Starch, modified starch, pregelatinized starch, cereal flour other than wheat flour (rice flour, barley flour, rye flour, potato starch, corn flour, soybean flour, etc.), dry-processed flour and the like may be used in combination with wheat flour. In addition, fats and oils such as salad oil and olive oil may be added to the raw material of the fermented seed. The salt may be of any kind, purified salt,
The salt of Hakata is mentioned, but the salt of Hakata is preferable.

The fruits include lemon, fig, prune, lime, lychee, cherry such as blueberry,
Strawberries such as cranberries, raspberries, and melons, for example, persimmons such as Fuyu persimmon and the like can be mentioned. Examples of dairy products include milk, butter, cheese and the like. As the yeast food, for example, a formulation defined by the Food Sanitation Law revision of July 27, 1988 can be mentioned. The yeast food may further contain ascorbic acid, cysteine and the like. Furthermore, a bread-making improving agent such as monoglycerin, lecithin, CSL, or a bread anti-aging agent may be added in advance to the raw material of the fermented seed.

As the yeast, a natural yeast attached to such a raw material may be used, a commercially available dry yeast may be used, or a known compressed live yeast, active dry yeast, or glucose-tolerant yeast may be used. Good. Water having a pH of 5 to 6 is preferable, and hardness is preferably a little hard water (50 to 100 ppm), and there are many cases where there is no problem even if tap water is used.

The method for producing the fermented seed in the present invention is not particularly limited, but the raw materials for the fermented seed described above, for example, wheat flour and water to which other materials are added if necessary, are kneaded, and the temperature is 15 to 35 ° C. Preferably 20-30 ℃, relative humidity 70-
The fermented species can be obtained by fermenting at 85%, preferably 75-80%, for about 6 hours to 30 days, preferably 12 hours to 15 days, more preferably 24 hours to 7 days. A fermented seed can also be obtained by using the fermented seed as a starting seed, kneading and adding other ingredients to wheat flour and water as needed, and further fermenting.
The fermented seeds obtained are liquid, fluid or pasty and have a unique flavor.

Next, description will be made with reference to the drawings as necessary. The fermented seed (preferably in paste form) is dried under reduced pressure or vacuum, or with a drum dryer. The drum dryer is preferably a vacuum drum dryer having a vacuum chamber, and is preferably dried under reduced pressure or vacuum at a relatively low temperature (eg, about 5 to 10 ° C.) in a short time (eg, about 0.5 to 30 minutes). Are particularly preferable in terms of retaining and maintaining the flavor. The vacuum drum dryer is a device capable of drying under reduced pressure or vacuum at a low temperature for a short time, that is, a device capable of drying an object to be dried on a drum installed in a chamber capable of reducing pressure or vacuum. The double drum dryer shown in FIG. 1 described in JP-A-7-8258 can be used.

The vacuum drum dryer used is one in which a material to be dried, that is, the above-mentioned fermented seeds, is supplied from a supply pump 1 to a double drum dryer 3 provided in a vacuum container 2 under reduced pressure or vacuum and heated by a heat medium. A thin film is formed on the surface of the drum, and water and the like are evaporated under a low pressure at a low temperature under a reduced pressure to be introduced into a recovery tank 9, and the low temperature drying is performed in a short time such as several seconds to several minutes. As a result, flakes, sheets, powders or granules (preferably flakes or sheets)
Can be produced. The material to be dried is usually fed continuously, so that the dry fermented seed is produced continuously. Usually the dry fermented seeds are obtained as a thin film 5. The dried fermented seed obtained in the form of a film (flake or sheet) is preferably pulverized into a powder and distributed in the market,
It can be conveniently used in bread making (including Chinese manju) and noodle making industry.

The water content of the fermented species used for the material to be dried varies depending on the production method, but is at least 30% by weight or more, preferably 30 to 90% by weight, more preferably 40 to 80% by weight.
If the water content of the material to be dried is small, it becomes difficult to form a thin film on the surface of the drum, and if the water content is large, it peels off in a roll shape without being dried and does not become a flake shape or a powder shape.

Regarding the drying conditions, the surface temperature of the drum is
The temperature is at most about 100 ° C., preferably about 50 to 100 ° C., more preferably about 60 to 90 ° C., and can be arbitrarily set according to the product temperature at the end of drying of the target material to be dried. For the temperature setting, steam or hot water of about 50 to 100 ° C. is preferably used as the heat medium in the drum. Decompression degree (vacuum degree) in the chamber is at least 100 torr
(Torr), preferably at least about 50 Torr,
More preferably, it is at least about 30 Torr. The drying time is preferably a short time of several seconds to several minutes, which can prevent a decrease in the number of bacteria of the dried fermented species and a loss of flavor. The time is preferably at least 2 minutes,
It is more preferably 1 minute or less, and further preferably about 1 to 30 seconds. The number of rotations of the drum is usually about 1 to 10 rpm (times / minute), preferably about 1 to 4 rpm, and a thin film as thin as possible, about 0.5 mm or less, a dried product excellent in quality is obtained. It is preferable because it can be produced.

The dry fermented seed obtained by the production method of the present invention has a water content of at most 20% by weight, preferably 15% by weight.
It can be easily produced by drying below, more preferably about 10% by weight or less. The dried fermented seed produced according to the present invention retains the number of bacteria and the flavor derived from the fermented seed that is the material to be dried, and can be stored for a long period of 3 months or longer at room temperature or refrigeration, etc. Can be widely used in.
That is, no substantial change in quality (eg flavor, appearance) is observed for at least 3 months at room temperature or under refrigeration. Among the storage at room temperature, under refrigeration, and under freezing, storage at room temperature is most preferable for the survival of yeast. Foods such as Chinese steamed buns, breads, and noodles can be easily produced according to a known method using the dry fermented seeds of the present invention. As a known method for the production method, various methods such as a direct kneading method, a medium seed method, a middle noodle method, a liquid seed method, and a continuous bread making method can be mentioned. Chinese steamed buns include sweet bean, buns or bread, sweet bread,
Examples include bread, table rolls, French bread, live red, Danish pastry, and the like. Other bread, pizza, etc. The present invention is applicable to various foods. Further, the present invention also includes foods such as Chinese steamed buns, breads and noodles containing or used the dried fermented seeds obtained in this way.

[0017]

EXAMPLES The present invention will be specifically described below with reference to examples. (Production Example 1-1) Wheat flour [Brand name: Asahi, Nisshin Flour Milling Co., Ltd.
Manufactured] 250 g, salt 5 g, amylase preparation 1.25 g [trade name: Douact Z, manufactured by Riken Vitamin Co., Ltd.] 190 g of water (hereinafter abbreviated as basic composition) is kneaded and put in a fermentation tank at a temperature of 22 ° C. and a humidity of 75% , Fermented for 24 hours. Based on the total amount of the fermented seeds obtained, the mixture was kneaded with a material in an amount twice as much as the basic composition, kneaded, put in the fermenter, and fermented for 24 hours. Furthermore, based on the total amount of the fermented seeds obtained, the mixture was kneaded with 6 times the amount of the material of the basic formulation, kneaded, put into the fermenter, and fermented for 24 hours. Finally, based on the total amount of the fermented seeds obtained, the mixture was kneaded with a material in an amount 18 times as much as the basic formulation, put into the fermenter, and fermented for 24 hours to obtain about 12 kg of fermented seeds. The pH of the fermented seed obtained by repeating seeding three times was about 3.8, and had a fermented flavor peculiar to old noodles.

(Production Example 1-2) The above fermented seeds were dried using a vacuum drum dryer (testing machine, manufactured by Katsuragi Industry Co., Ltd.). Table 1 shows the drying conditions.

[Table 1] The resulting dry fermented seed retained the fermented flavor of the starting material.

(Example 1) The above dry fermented seeds were added,
Chinese steamed buns were prepared and compared with the conventional method (without addition of fermented seeds). Table 2 shows the composition of Chinese steamed bun.

[Table 2]

<< Production Method >>

<Evaluation> Two-point comparison method A panel of 12 people was tested with a pair of Chinese steamed buns (1/2 slices) of Example 1 and Comparative Example 1, and the taste and texture were compared, and the preferred one was selected. It was The results are shown in Table 3.

[Table 3] A clear difference was observed between the addition of dry fermented seeds and no addition. That is, the Chinese steamed bun according to the present invention had a very good flavor and aroma with a characteristic fermentation odor, and a strong stickiness was felt on the surface of the skin. On the other hand, the conventional product had a strong yeast odor, a poor flavor, and a soft skin surface.

(Production Example 2-1) Wheat flour [trade name: Violet, manufactured by Nisshin Seifun Co., Ltd.] 250 g, salt 5 g, dry yeast 0.7 g, yeast food 0.3 g, water 170 g (hereinafter abbreviated as basic composition). The mixture was kneaded, put in a fermenter with a temperature of 22 ° C and a humidity of 75%, and fermented for 16 hours. Based on the total amount of the fermented seeds obtained, the mixture was kneaded with a material in an amount twice as much as the basic composition, kneaded, put in the fermenter, and fermented for 24 hours. Furthermore, based on the total amount of the fermented seeds obtained, the mixture was kneaded with 6 times the amount of the material of the basic formulation, kneaded, put into the fermenter, and fermented for 16 hours. Finally, the whole amount of the obtained fermented seeds was used as the original seed, kneaded with 18 times the amount of the material of the basic formulation, kneaded, put in the fermenter, and fermented for 16 hours to obtain about 11.5 kg of fermented seeds. The pH of the fermented seed obtained by repeating seeding three times was about 3.7, and had a fermented flavor peculiar to old noodles.

(Production Example 2-2) The above-mentioned fermented seed was produced in Production Example 1
It was dried using the same vacuum drum dryer. Table 4 shows the drying conditions.

[Table 4] The resulting dry fermented seed retained the fermented flavor of the starting material.

(Example 1) The above-mentioned dry fermented seeds were added,
Frozen dough for bean jam was prepared, thawed and baked the next day, and compared with the conventional method (without addition of fermented seeds). Table 5 shows the composition of the frozen dough.

[Table 5]

<< Production Method >>

<Evaluation> Two-point comparison method A panel of 15 people was made to taste the pair of bean paste (1/2 slices) of Example 1 and Comparative Example 1, and the taste and texture were compared, and the preferred one was selected. It was The results are shown in Table 6.

[Table 6] A clear difference was observed between the addition of dry fermented seeds and no addition. That is, the bean paste according to the present invention had a very good flavor and aroma with a characteristic fermentation odor. On the other hand, the conventional product had a yeasty odor and was inferior in flavor.

[0027]

The dry fermented seeds produced by the present invention are
It retains the number of bacteria and flavor derived from fermented seeds, which is the material to be dried, and can be stored at room temperature or refrigerated for a long period of 3 months or more. Therefore, it was conventionally performed to make fermented seeds such as old noodles. Without having to perform troublesome work such as raising seeds and joining seeds,
A processed food having a peculiar flavor like old noodles can be obtained and can be widely used for Chinese steamed buns and other foods.

[Brief description of drawings]

FIG. 1 is an explanatory diagram showing an example of a manufacturing process of the present invention.

[Explanation of symbols]

1 supply pump 2 vacuum container 3 double drum dryer 4 Fermented seed paste 5 Thin film dry fermentation species 6 scrapers 7 screw feeder 8 refrigerator 9 collection tank

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Atsuo Watanabe             1-64-6 Ninomiya, Funabashi City, Chiba Prefecture (72) Inventor Yoshinori Enko             22 Soyado-cho, Kohoku-ku, Yokohama-shi, Kanagawa F-term (reference) 4B023 LC02 LE26 LG06 LK18 LP14                       LP16                 4B032 DB01 DK70 DL06 DP08                 4B036 LC01 LE04 LF11 LH50 LK04

Claims (6)

[Claims] 1. A method for producing a dry fermented seed, which comprises drying the fermented seed under reduced pressure or under vacuum. 2. A method for producing a dry fermented seed, which comprises drying the fermented seed with a drum dryer. 3. The method according to claim 1, wherein the fermented seed is dried under reduced pressure or under vacuum by a vacuum drum dryer having a vacuum chamber. 4. A dry fermented seed obtained by the method according to claim 1. 5. A food product containing or using the dry fermented seed according to claim 4. 6. A flaky or sheet-shaped dry fermented seed.