JP2006204286A - Freeze-fermented material dough, bread dough using the same, method for producing the bread dough, and bread using the bread dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid fermented material easy to handle in its distribution/storage. <P>SOLUTION: A liquid fermented material is mixed with at least wheat flour to prepare nonfluid fermented material dough, which is then frozen. Thereby, adverse effects in distribution/storage involved in conventional liquid fermented materials can be eliminated without costing a lot of money, enabling frozen fermented material dough easy to handle in its distribution/storage to be obtained. Further, bread dough incorporated with the fermented material dough is good in spreadability similarly to bread dough incorporated with conventional liquid fermented material dough. Furthermore, bread produced using the above fermented material dough is improved in flavor compared to bread produced by incorporating conventional liquid fermented materials and has the effect of deterioration retardancy. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a frozen fermented seed dough, a bread dough using the frozen fermented seed dough, a bread using the dough, and a method for producing the same. More specifically, a frozen fermented seed dough obtained by freezing a fermented seed dough prepared by mixing at least flour with a liquid fermented seed, a bread dough using the frozen fermented seed dough, a bread using the bread dough, and these It relates to a manufacturing method.

  Conventionally, fermented seeds have been used for the purpose of improving the flavor of bread and improving the bread-making properties of bread dough. Conventional fermented seeds have been used in the production of bread dough in liquid form (see Patent Document 1). However, when liquid fermented seeds are circulated and stored at room temperature, there is a risk of deterioration of the fermented seeds, excessive fermentation, loss of activity, and the like, so it has been necessary to distribute and store them in a refrigerated temperature zone. However, distribution and storage in the refrigeration temperature zone are expensive, and even in the refrigeration temperature zone, the above-mentioned adverse effects cannot be completely prevented, so distribution and storage over a long period of time. Was impossible.

  For these reasons, the fermented species are generally lyophilized before use (see Patent Document 2). However, freeze-dried fermented seeds have problems such as a decrease in the original flavor of the fermented seeds and high costs. In addition, freeze-drying technology is a special technology that is not found in ordinary bread makers, and since bread makers cannot independently produce freeze-dried fermented seeds, they must rely on specialized suppliers for production. Therefore, it was difficult to obtain a freeze-dried fermented seed having properties that can be satisfied by a bread maker.

  In addition, as a method for producing sour bread, liquid lactic acid bacteria fermented seeds are added to and mixed with the primary raw powder of bread, and only lactic acid fermentation is preceded in the absence of yeast. There are some which are made by adding a raw material to make bread dough, and thereafter by a conventional process such as a fermentation process mainly consisting of yeast fermentation (see Patent Document 3). However, the liquid fermentation species used here are special ones obtained by grinding a lactic acid bacteria fermentation product such as raw rice, and require a long time for the lactic acid fermentation to precede.

In addition, as a method of producing bread using frozen bread dough, lactic acid fermentation products such as Lactobacillus panex and the like were added to and mixed with a predetermined bread dough raw material in a state not containing yeast for baking, and then thawed. There exists what adds the yeast for post-production bread, mixes, ferments, and bakes (refer patent document 4). This is a technique completely different from the present invention, in which a frozen dough is first made from a bread dough material other than yeast, and after the frozen dough is thawed, yeast is added and mixed.
Japanese Patent Publication No.57-17496 Japanese Patent No. 2766374 Japanese Patent No. 3180900 JP 2003-79307 A

  As described above, the distribution and storage of the conventional liquid fermentation species required distribution and storage in a refrigerated temperature zone in order to prevent deterioration, excessive fermentation, loss of activity, and the like. However, distribution and storage in the refrigeration temperature zone is expensive, and the above-mentioned adverse effects cannot be completely prevented even at the refrigeration temperature, so long-term distribution and storage is impossible. Therefore, generally, freeze-dried fermented seeds have been used, but freeze-dried fermented seeds are expensive, and the original flavor of the fermented seeds is reduced.

  The present invention has been made to eliminate the above-described drawbacks of the prior art, and provides a frozen fermented seed dough that is easy to handle during distribution and storage. Moreover, this invention provides the bread dough which has the same dough physical property as the bread dough which added the conventional liquid fermentation seed | species. Furthermore, this invention provides the bread | pan which has the aging delay effect which the flavor improved rather than the bread | pan produced by adding the conventional liquid fermentation seed | species.

The inventors of the present invention have completed the present invention as a result of intensive studies in order to solve the above-described problems related to the prior art. That is, the present invention relates to the following matters.
(1) A frozen fermented seed dough comprising mixing a liquid fermented seed with at least wheat flour to create a non-fluid fermented seed dough and freezing.
(2) The frozen fermented seed dough according to (1), wherein the fermented seed dough prepared by mixing is rapidly frozen so as not to ferment as much as possible.
(3) The frozen fermented seed dough according to (1) or (2), wherein the fermented seed dough prepared by mixing is frozen after being divided and rounded.
(4) The frozen fermented seed dough according to any one of (1) to (3), wherein the liquid fermented seed is composed of at least flour, water, lactic acid bacteria and / or yeast.
(5) The frozen fermentation according to any one of (1) to (4), wherein the liquid fermentation species is fermented to such an extent that it can be used immediately for bread production as a fermentation species. Seed dough.
(6) The frozen fermented seed dough according to any one of (1) to (5), wherein the liquid fermented seed contains a saccharide.
(7) The frozen fermented fermented seed dough according to any one of (1) to (6), wherein the liquid fermented seed is seeded.
(8) The liquid fermented seed is produced from 50 to 150% by mass of water with respect to the wheat flour constituting the liquid fermented seed, described in any one of (4) to (7). Frozen fermented seed dough.
(9) The fermented seed dough is prepared by mixing 40 to 50% by weight of flour with respect to the liquid fermented seed, according to any one of (1) to (8). Frozen fermented seed dough.
(10) A bread dough, which is added in a kneading step of bread dough after thawing the frozen fermented seed dough according to any one of (1) to (9).
(11) The bread dough according to (10), wherein 3 to 30% by mass of the frozen fermented seed dough is added to the flour constituting the bread dough.
(12) A bread characterized by baking the bread dough according to (10) or (11).
(13) A method for producing bread dough, comprising thawing the frozen fermented seed dough according to any one of (1) to (9) above and then adding the dough in a kneading step of bread dough.
(14) The method for producing bread dough according to (13), wherein 3 to 30% by mass of the frozen fermented seed dough is added to the flour constituting the bread dough.
(15) A method for producing bread, comprising baking the dough produced by the method according to (13) or (14).

  According to the present invention, a frozen fermented fermented dough that can be easily handled during distribution and storage can be obtained by eliminating the adverse effects on distribution and storage of conventional liquid fermented seeds without expensive costs. The bread dough to which the fermented seed dough of the present invention was added was excellent in extensibility as the bread dough to which the conventional liquid fermented seed dough was added. The bread using the fermented seed dough had a flavor improvement and an aging delay effect as compared with bread produced by adding conventional liquid fermented seeds.

BEST MODE FOR CARRYING OUT THE INVENTION

First, the frozen fermented seed dough of the present invention is prepared by mixing a liquid fermented seed with at least wheat flour to produce a non-fluid fermented seed dough.
In the present invention, the liquid fermentation species means a fermentation species having fluidity and lacking in shape retention and plasticity, and is composed of at least flour, water, lactic acid bacteria and / or yeast.

As wheat flour constituting the liquid fermented seed, strong flour, medium strength flour, weak flour, rough ground flour, whole grain flour, durum flour and the like can be used, and a plurality of types of wheat flour can be used in combination.
In the present invention, the form of adding lactic acid bacteria and / or yeast constituting the liquid fermentation species is an isolated cultured microbial cell consisting of or containing lactic acid bacteria and / or yeast (for example, collected bacteria in an agar medium). A plurality of colonies are obtained by culturing, and each colony is obtained by repeating culture on an agar medium), fermented liquid, fermented product, dry powder of these, original species, or other one or two of them It is to artificially add lactic acid bacteria and / or yeast itself as a starter as in the form of adding the above, but is not limited to this, and with adding flour other than wheat flour such as wheat flour and rye flour It also encompasses the use of such natural bacteria by incorporating the natural bacteria adhering to these flours into the liquid fermented species.

  Here, the “seed raising” in the present specification refers to the first fermented species (sometimes referred to as the first species, the parent species, the first species, etc. in the industry, also referred to as the first species in the present specification). Means preparation. Further, in the present specification, “seeding” includes preparation of a fermented species using the seeded initial species and preparation of one or more fermented species using the inherited fermented species. Meaning. Specifically, for example, when preparing a fermented seed without performing seeding, only the first seeding is performed to prepare the fermented seed. Moreover, when preparing a fermented seed by performing seeding and seeding a total of 5 times, after performing initial seeding, seeding is performed 4 times. Further, when preparing the fermented seed by performing seeding and seeding a total of 10 times, the seeding is performed 9 times after the initial seeding.

  More specifically, when preparing the first fermentation species (that is, when inoculating), as a form to which lactic acid bacteria and / or yeast are added, an isolated culture consisting of or containing lactic acid bacteria and / or yeasts One or two or more of bacterial cells, fermentation broth, fermented products, dry powders thereof, etc. may be added, and fermented species without adding such lactic acid bacteria and / or yeast itself. Natural fungi adhering to flour other than wheat flour and wheat flour can also be used.

  In addition, when performing seeding on the basis of the first species once (as the original species), or starting from the first species a plurality of times (at least a part of the first species as the first original species), or repeatedly infinitely, As a form of adding lactic acid bacteria and / or yeast, the lactic acid bacteria and / or yeast contained in the original species and the flour other than wheat flour and wheat flour constituting the fermented seed added at the time of seeding are attached. Natural bacteria can be used, and if necessary, one or more of the above-mentioned isolated cultured cells, fermentation liquid, fermentation product, these dry powders, etc. may be added. it can.

  In both seeding and seeding, if the isolated cultured cells, fermentation broth, fermented product, dried powder thereof, other lactic acid bacteria and / or yeast itself are not added, the bacteria are usually grown. Therefore, fermentation for a relatively long time is required.

  For example, if a lactic acid bacterium such as an isolated cultured microbial cell and / or yeast itself is not added, necessary or sufficient growth of the bacterium may not be achieved even if fermentation is performed for a necessary time. In this case, the deficiency of the number of proliferating bacteria can be supplemented by adding lactic acid bacteria such as isolated cultured cells and / or yeast itself. In this case, it is usually not necessary to perform a significantly long fermentation.

  Therefore, in the present invention, even if the isolated cultured cells and other lactic acid bacteria and / or yeast itself are added by seeding and / or seeding, the number of bacteria in the liquid fermentation species, fermentation conditions, and rapid growth of the bacteria. Depending on circumstances such as the final fermentation state to be sought, it may be added only at the time of seeding (not added to seeding), but it is not added at the time of seeding but only for seeding. You may make it add. Moreover, you may make it add by both seed raising and seed joining. Furthermore, when adding by seed joining, it may be added every time each seed joining, or at regular intervals at intervals such as every second, every third, etc. Or may be added randomly at times.

  Similarly, the bacterial species of lactic acid bacteria are not particularly limited as long as they do not interfere with the purpose and effect of the present invention, and any of them can be used. Preferably, it is a bacterium that produces a large amount of lactic acid from sugars such as glucose, and belongs to the genus Lactobacillus, Leuconostoc, Streptococcus, Pediococcus and the like. Specifically, for example, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus san francisco, Lactobacillus italica, Lactobacillus hilgardi, lacto Bacillus casei, Lactobacillus fermentum, Lactobacillus delbruecki, Lactobacillus reichmanni, Lactobacillus pastorianus, Lactobacillus buhineri, Lactobacillus frucutivorans, Lactobacillus luteri, Lactobacillus paraalimentarius , Leuconostok Oianos, Leuconostok Dextranicum, Leuconostok Cremoris, Streptococcus thermophilus, Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, Streptococcus salivalius, Streptococcus faecalis, Pediococcus pentosasius, Pediococcus halofilus, Pediococcus atelodiococcus -Halophilus, Lactococcus lactis, etc. These lactic acid bacteria can be used alone or in combination.

  Similarly, the yeast species is not particularly limited as long as it does not interfere with the object and effect of the present invention, and any yeast species can be used. Specifically, for example, Saccharomyces cerevisiae, Saccharomyces rosei, Saccharomyces cubatas, Saccharomyces schavarieri, Saccharomyces florentinas, Saccharomyces exeguiguas, Saccharomyces bailii, Kluyveromyces lactis, Torraspola debruky, Examples include Candida utilis and Candida kefir. These yeasts can be used alone or in combination. Furthermore, these yeasts and the above-mentioned lactic acid bacteria can be used in combination.

As the constituent ratio of the flour and water, a conventionally used ratio can be used. Specifically, for example, 50 to 150% by mass of water can be used with respect to the flour.
Moreover, the ratio used conventionally can also be used for the use ratio of lactic acid bacteria and / or yeast. Specifically, for example, it can be added so that 1 × 10 ³ to 10 ¹⁰ CFU / g of bacteria are present in the liquid fermentation species.

  The liquid fermented species preferably contains a saccharide, and the saccharide may be any sugar that can be assimilated by lactic acid bacteria and / or yeast to be added. For example, glucose, fructose, sucrose, maltose, lactose, honey, Others can be used. These saccharides can be used alone or in combination. As for content of this saccharide, 1-10 mass% is desirable with respect to the wheat flour which comprises this liquid fermentation seed | species.

  As another raw material which comprises this liquid fermenting seed | species, what was conventionally used for the fermenting seed | species can be used. Specifically, for example, flours other than wheat flour such as rye, dairy products, fats and oils, salts, malts, thickeners and the like may be used as long as they do not interfere with the purpose and effect of the present invention. it can.

  In the present invention, the fermented seed (first seed) prepared and fermented first by seeding can be used as the liquid fermented seed, or at least one of the first seeds is started from the first seed. Fermentation seeds (hereinafter referred to as splicing seeds) that are created by performing seed splicing once or a plurality of times or innumerably using the part as the first original seed can be used.

  For the preparation of the liquid fermentation species, conventional methods can be used for both the initial species and the seed-joining. Specifically, for example, the first species can be cultured at 27 to 33 ° C. for 6 to 48 hours after stirring the raw material for 10 to 30 minutes. And it is preferable to intermittently stir periodically during the culture. When not splicing the following seeds, it is desirable to use the original seeds after stirring for a long time, preferably 40 to 48 hours.

A conventional method can also be used as a seeding method. Specifically, for example, the same raw materials and use ratio as the liquid fermentation species, that is, flour 100% by mass, water 50-150% by mass, the original species 10-50% by mass, and if necessary, lactic acid bacteria and / or Yeast 1 × 10 ³ to 1 × 10 ¹⁰ CFU / g and 1 to 10% by mass of saccharide are mixed and stirred, and cultured at 27 to 33 ° C. for 6 to 48 hours.

  Even if the liquid fermented seed of the present invention is a first seed or a joint seed that has been spliced starting from the first seed, it should be cultured and fermented to the extent that it can be used immediately for the production of bread as a fermented seed. Is desirable. For this purpose, it is desirable to ferment both the initial and joint seeds until the pH of the liquid fermented seed after fermentation is 4.0 or less, more preferably 3.8 or less. It is even more desirable to ferment until it becomes 5-3.7.

  As a result, the amount of lactic acid bacteria and / or yeast in the liquid fermented seeds after the fermentation is significantly increased, so that the fermented seed dough prepared by mixing flour with the liquid fermented seeds is frozen and thawed as described later. After that, a large amount of flavor components such as amino acids are released from the fermented seed dough from a significantly increased amount of lactic acid bacteria and / or dead sterilized yeast. Thus, the bread after baking manufactured using the fermented seed material | dough containing a lot of flavor components has a much more favorable strong flavor.

  Next, at least wheat flour is mixed with the liquid fermented seed prepared, cultured and fermented in this manner to produce a non-fluid fermented seed dough. Here, the ratio of the liquid fermented seed and the flour may be a ratio that can form a non-fluid fermented seed dough. Specifically, for example, 30 to 150% by mass, preferably 40 to 50% by mass of wheat flour can be used with respect to the liquid fermentation species.

  In preparing the fermented seed dough, raw materials other than wheat flour are usually not necessary, but in addition to flour, milk-derived raw materials such as salts, sugars, fats and oils, skim milk powder, and other ordinary bread-making raw materials are added in appropriate amounts. can do.

  Here, the “non-fluid state” means a viscoelastic state having a certain degree of shape retention and plasticity in a state where no fermentation action is applied, such as bread dough. More specifically, it is in such a state that it can be divided or rounded by at least a dividing machine or a rounding machine used for producing ordinary bread dough.

The liquid fermented seed and flour may be mixed until the flour and liquid fermented seed are uniformly kneaded and the fermented seed dough becomes non-fluid.
Furthermore, in the present invention, it is possible and desirable to freeze the fermented seed dough as quickly as possible without freezing the fermented seed dough as much as possible. Because, as described later, the present invention is that the lactic acid bacteria and / or yeast fermented in the fermented seed dough to impart a flavor to the bread, but rather mainly fermented in the fermented seed dough. Fermentation here is not necessary because the flavor is imparted to the bread by the flavor components released from the dead cells of lactic acid bacteria and / or yeast.

  Here, “quickly” freezing means that the fermented seed dough after mixing is frozen without intentionally fermenting or aging, for example, using a fermentation chamber in which the temperature and humidity are controlled. Meaning. On the other hand, after mixing, the temperature of the fermented seed dough is measured, the weight is measured, and it waits to be put into the dividing machine, and when the dividing machine is a divider with a hopper, In the manufacturing process at the actual industrial production site of the fermented seed dough, waiting until it is actually divided, and / or transported to the refrigerator by a conveyor such as a belt conveyor after division or division / rounding. In addition, there is no need to eliminate until the lapse of time that is unavoidable for management, and such passage of time is allowed. Specifically, for example, after mixing the liquid fermented seed and flour, preferably within 50 minutes, more preferably within 40 minutes, even more preferably within 30 minutes, even more preferably within 20 minutes, Preferably, freezing is started within 10 minutes.

  On the other hand, the long-time fermentation of the fermented seed dough is unstable, as is the case with the liquid fermented seed, and thus requires strict management of the fermentation conditions. Equipment for this is also required. Otherwise, the fermentation of the fermented seed dough becomes unstable both before and after the step of dividing the fermented seed dough, which may affect the stability of the quality of the baked bread. In addition, if the fermented seed dough is fermented too much before the fermented seed dough is divided, the fermented seed dough becomes semi-fluid and mechanical division / rounding is difficult. Furthermore, if the fermented seed dough is excessively fermented after the fermentation seed dough is divided, if the fermented seed dough contains yeast, the fermented seed dough expands and the space of the fermented seed dough is increased during distribution and storage. The skin of the fermented dough that has been lost or swelled is weakened, and the skin is broken or broken during frozen storage or delivery, resulting in problems such as escaping umami components.

  Moreover, in freezing the fermented seed dough, it is desirable that the fermented seed dough after mixing is made small, for example, specifically divided into 50 to 500 g and rounded. By doing so, refrigeration efficiency, ease of handling and storage, and workability during breadmaking are improved. In addition, the above rounding and shaping means not only rounding and shaping into a spherical shape, but also shaping into any shape as long as it does not hinder the purpose and effect of the present invention, such as a sea cucumber shape, a plate shape, a rod shape. It also includes the meaning.

  And in dividing the fermented seed dough after mixing, the fermented seed dough is divided immediately after mixing. Here, “immediately” means that the fermented seed dough after mixing is made as much as possible without intentionally fermenting or aging, for example, using a fermentation room in which temperature and humidity are controlled. It means to divide quickly. On the other hand, as described above, there is no point in eliminating the unavoidable elapse of time until the next step, as described above, on the soot temperature, weight measurement, waiting for division. The elapsed time is preferably about 30 minutes or less, more preferably 20 minutes or less, and even more preferably 10 minutes or less.

  The reason for immediately dividing the fermented seed dough after mixing is as described above. Furthermore, when the fermented seed dough is fermented before division, the longer the fermentation time, the more lactic acid bacteria and yeasts of the species other than the lactic acid bacteria contained in the fermented seed dough from the beginning grow. As a result, there is a possibility that the fermentation seed dough may be prevented from obtaining the bread flavor and bread-making properties that are originally intended.

The frozen fermented seed dough produced in this way can be immediately added in the kneading process of bread dough by thawing.
The frozen fermented seed dough is stored frozen at its production site until it is used, delivered frozen to the site of use, or stored frozen in a third-party freezing warehouse or distribution facility.

In addition, the present invention is a bread dough that is added in the kneading process of bread dough after thawing the above-mentioned frozen fermented seed dough, and is a bread for baking the bread dough.
As a method for thawing the frozen fermented seed dough, any method such as room temperature thawing, high temperature short time thawing, low temperature long time thawing, or the like can be employed. The degree of thawing may be such that it can be uniformly mixed with other bread dough ingredients in the dough mixing process, but it is desirable to thaw until the entire frozen fermented seed dough is completely thawed.

  Since the lactic acid bacteria and / or yeast cells contained in the fermented seed dough absorb a large amount of water during the culture of the liquid fermented seeds and are greatly swollen, the volume of the cells is increased by freezing it. It expands, bursts and freezes in a collapsed state. As a result, all or most of the lactic acid bacteria and / or yeast are killed and no activity is exhibited. When the frozen fermented seed dough is thawed, flavor components such as amino acids and yeast extract are released from the disintegrated cells into the thawed fermented seed dough. For this reason, the bread baked using this fermented seed dough comes to have a better and stronger flavor than bread baked by adding conventional fermented seeds.

  For this purpose, the content of amino acids in the fermented seed dough after thawing is desirably 500 ppm or more, more desirably 600 ppm or more, and even more desirably 700 ppm or more.

  The fermented seed dough is preferably added in an amount of 1 to 40% by mass, more preferably 3 to 30% by mass, and still more preferably 5 to 20% by mass with respect to the wheat flour constituting the bread dough.

As a method for producing bread dough using the frozen fermented seed dough of the present invention, various production methods such as a medium seed method, a straight method, a no-time method, a short-time production method and the like can be adopted without particular limitation.
Moreover, the fermented seed dough obtained by thawing the frozen fermented seed dough of the present invention may be added at any stage of the kneading process of bread dough. For example, when producing bread dough by the middle seed method, the fermented seed dough can be added in either one or both of the middle kneading process and the main koji process.

  And this invention can be used also for manufacture of various breads, such as bread, French bread, sweet bread, buns, coffee cake, steamed bread, pizza, donut, sweet roll, roll, pastry, Danish pastry. Preferably, it is used for the production of lean blends such as bread and French bread.

  The present invention relates to a frozen fermented seed dough produced by mixing non-fluid fermented seed dough by mixing flour with liquid fermented seed and freezing. Compared with the conventional liquid fermented seeds, the frozen fermented seed dough is easier to manage and handle at the time of distribution such as delivery and storage, and workability of the person in charge of the mixer in the production line.

  In the present invention, the lactic acid bacteria and / or yeast cells contained in the fermented seed dough absorb a large amount of water during the cultivation of the liquid fermented seeds, and are greatly swollen. The cell body expands and bursts, and the cell body is frozen in a collapsed state. As a result, all or most of the lactic acid bacteria and / or yeast are killed and no activity is exhibited. When the frozen fermented seed dough is thawed, flavor components such as amino acids and yeast extract are released from the disintegrated cells into the thawed fermented seed dough. For this reason, bread baked using the fermented seed dough has a stronger and stronger flavor than bread baked by adding conventional fermented seeds.

  In general, bread dough produced by adding conventional liquid fermented seeds to bread dough tends to improve extensibility compared to bread dough produced without adding liquid fermented seeds. This is presumed to be because lactic acid or yeast in the liquid fermentation species modifies the elasticity of glutenin. The bread dough manufactured using the frozen fermented seed dough of the present invention also has improved extensibility similar to bread dough manufactured by adding a conventional liquid fermented seed.

  Moreover, the bread manufactured by adding the conventional liquid fermented seeds to the bread dough tends to be delayed in aging compared to the bread manufactured without adding the liquid fermented seeds. This is presumed to be due to the effect of inhibiting aging and improving the moisturizing property of lactic acid or yeast in the liquid fermentation species. Bread obtained by baking bread dough produced using the frozen fermented seed dough of the present invention has a greater aging delay effect than bread produced by adding conventional liquid fermentation seeds to bread dough.

[Example 1-1]
Preparation of frozen fermented seed dough The raw materials shown in Table 1 were stirred for 20 minutes and then cultured at 27 ° C. for 45 hours. During the culture, intermittent stirring was periodically performed to obtain a liquid fermented seed. The pH of the liquid fermentation species was 3.7 and had a sour taste.

45 mass% of wheat flour (strong flour) was added to the liquid fermented seed, and the mixture was mixed with a mixer at 80 rpm for 2 minutes to obtain a non-fluid fermented seed dough.
The fermented seed dough was quickly divided into 100 g and rounded, and the fermented seed dough after the division was placed in an atmosphere of −40 ° C. for 24 minutes to form a frozen fermented seed dough, and the frozen fermented seed dough was packaged. The frozen fermented seed dough obtained in this way is frozen, so there is no concern about over-fermentation, deterioration, loss of activity, etc. even after long-term storage, and long-term storage is possible and handling is easy. Met. Moreover, the frozen fermented seed dough has the advantage that the same frozen delivery / storage facilities as those of conventional frozen bread dough can be used. And when using it, it defrosts and uses.

[Example 1-2]
The raw material which consists of a mixing | blending shown in Table 2 was mixed, and this mixture was fermented at 27 degreeC for 27 hours, and the liquid fermentation seed | species (first seed | species) was seeded.

  A part of the liquid fermented seed was used as an original seed, raw materials having the following composition were mixed, and the mixture was fermented at 27 ° C. for 24 hours to prepare a liquid fermented seed (joint seed).

A raw material having the same composition was mixed with a part of the joint seed as the original seed, and the mixture was fermented at 27 ° C. for 24 hours with regular stirring to prepare a liquid fermented seed (joint seed). .
A part of the joint seed is used as an original seed, raw materials having the same composition are mixed, and the mixture is fermented at 27 ° C. with regular stirring for 12 hours to prepare a liquid fermented seed (joint seed). Stored at 10 ° C. for 12 hours.

  Using the part of the spliced seed after storage as the original seed, the raw materials consisting of the following blends are mixed, and the mixture is fermented at 27 ° C. for 8 hours to prepare a liquid fermented seed (joint seed) at 10 ° C. save. Repeat this many times.

  In this way, 100% by mass of the liquid fermented seed obtained by repeated seeding is added flour (40% by weight of strong flour and mixed for 4 minutes at 80 rpm with a mixer to obtain a non-fluid fermented seed dough. It was.

The fermented seed dough was quickly divided into 100 g, and the fermented seed dough after the division was placed in an atmosphere of −40 ° C. for 24 minutes to obtain a frozen fermented seed dough.
Since the frozen fermented seed dough thus obtained is frozen, there is no concern about over-fermentation, deterioration, loss of activity, etc. even during long-term storage, thus enabling long-term storage and easy handling. Met. Moreover, the frozen fermented seed dough has the advantage that the same frozen delivery / storage facilities as those of conventional frozen bread dough can be used. And when using, it thaws and uses.
[Example 1-3]
The raw material which consists of a mixing | blending shown in Table 5 was mixed, and this mixture was fermented at 27 degreeC for 27 hours, and the liquid fermentation seed | species (first seed | species) was seeded.

  A part of the liquid fermented seed was used as an original seed, raw materials having the following composition were mixed, and the mixture was fermented at 27 ° C. for 24 hours to prepare a liquid fermented seed (joint seed).

A raw material having the same composition was mixed with a part of the joint seed as the original seed, and the mixture was fermented at 27 ° C. for 24 hours with regular stirring to prepare a liquid fermented seed (joint seed). .
A part of the joint seed is used as an original seed, raw materials having the same composition are mixed, and the mixture is fermented at 27 ° C. with regular stirring for 12 hours to prepare a liquid fermented seed (joint seed). Stored at 10 ° C. for 12 hours.

  Using the part of the seeds after storage as the original seed, the raw materials having the composition shown in Table 7 are mixed, and the mixture is fermented at 27 ° C. for 8 hours to prepare a liquid fermented seed (joint seed). Save with. Repeat this many times.

  The raw material having the following composition was mixed using the joint seed repeatedly seeded in this way, and the mixture was fermented at 27 ° C. for 8 hours to prepare a liquid fermented seed (joint seed). Such seeding was repeated twice. The pH of the liquid fermented seed after the preparation was 3.8. The liquid fermentation species was stored at 10 ° C.

  Thus, 45 mass% of flour (strong flour) is added to 100 mass% of the liquid fermented seed obtained by performing the seeding twice, and the mixture is mixed with a mixer at 80 rpm for 4 minutes, and the non-fluid fermented seed I got the dough.

The fermented seed dough was quickly divided into 100 g and rounded, and the fermented seed dough after the division was placed in an atmosphere of −40 ° C. for 24 minutes to form a frozen fermented seed dough, and the frozen fermented seed dough was packaged. Since the frozen fermented seed dough thus obtained is frozen, there is no concern about over-fermentation, deterioration, loss of activity, etc. even during long-term storage, thus enabling long-term storage and easy handling. Met. Moreover, the frozen fermented seed dough has the advantage that the same frozen delivery / storage facilities as those of conventional frozen bread dough can be used. And when using, it thaws and uses.
[Example 1-4]
The raw materials shown in Table 9 were stirred for 20 minutes and then cultured at 27 ° C. for 45 hours. During the culture, intermittent stirring was periodically performed to obtain a liquid fermented seed. The pH of the liquid fermentation species was 3.7 and had a sour taste.

40 mass% of wheat flour (strong flour) was added to the liquid fermented seed, and the mixture was mixed with a mixer at 80 rpm for 2 minutes to obtain a non-fluid fermented seed dough.
The fermented seed dough was quickly divided into 100 g and rounded, and the fermented seed dough after the division was placed in an atmosphere of −40 ° C. for 24 minutes to form a frozen fermented seed dough, and the frozen fermented seed dough was packaged. The frozen fermented seed dough obtained in this way is frozen, so there is no concern about over-fermentation, deterioration, loss of activity, etc. even after long-term storage, and long-term storage is possible and handling is easy. Met. Moreover, the frozen fermented seed dough has the advantage that the same frozen delivery / storage facilities as those of conventional frozen bread dough can be used. And when using it, it defrosts and uses.

[Example 2]
The frozen fermented seed dough produced in Example 1-2 was thawed at 27 ° C. for about 2 hours, and the thawed fermented seed dough was used to prepare French bread containing whole grains according to the raw material blending / steps shown in Table 10 and Table 11. It was created.

The bread dough of Example 2 after molding had good dough physical properties with good extensibility and easy elongation. And the bread of Example 2 was stable and good in shape, and the baking color was a bright golden color. The inner phase was elongated and the film was thin and good. In addition, the scent was fragrant and the texture was light and good, although the grain odor derived from the whole grain flour remained slightly. Moreover, aging was suppressed.
[Example 3]
As Examples 3-1 and 3-2 of the present invention, the frozen fermented seed dough of Example 1-3 was thawed at 27 ° C. for about 2 hours, and using the thawed fermented seed dough, the following raw material composition / French bread was made by the process.

The bread dough of Examples 3-1 and 3-2 after molding had good dough physical properties with good extensibility and easy elongation. The breads of Examples 3-1 and 3-2 were good in shape, bright in color, bright in the inner phase, and thin and good in film. Moreover, both had a sweet scent and a good texture. The bread of Example 3-1 had a taste that was somewhat rich. The bread of Example 3-2 felt richer than the bread of Example 3-1, and had a more delicious taste. Aging was suppressed in both the breads of Examples 3-1 and 3-2.
[Example 4]
As Example 4, the frozen fermented seed dough of Example 1-4 was thawed at 27 ° C. for about 2 hours, and the thawed fermented seed dough was used to prepare French bread according to the raw material blending / process of Tables 14 and 15. It was created.

The bread dough of Example 4 after molding had good dough physical properties with good extensibility and easy elongation. The bread of Example 4 was good in shape, bright in color, bright in the inner phase, thin and good in film. Moreover, the bread of Example 4 had a sweet scent and a good texture. Moreover, the richness was felt strongly and the taste was even more delicious. In the bread of Example 4, aging was suppressed.
[Example 5-1]
30% by mass of the fermented seed dough in Example 1-2 and 10% by mass of the fermented seed dough obtained by thawing the frozen fermented seed dough of Example 1-3 at 5 ° C. for about 20 hours (Example 5- 1) In place of 20 mass% (Example 5-2) of fermented seed dough obtained by thawing the frozen fermented seed dough of Example 1-3 at 5 ° C. for about 20 hours. French bread with whole grains was prepared by the same raw material composition and process as in No. 2.

The breads of Examples 5-1 and 5-2 were good in bright golden color. And the grain odor derived from the whole grain was masked and had a fragrant good flavor. When I ate it, it was a little sweet, rich and light, crunchy and soft.
[Example 6]
As Example 6 of the present invention, using the fermented seed dough obtained by thawing the frozen fermented seed dough prepared in Example 1-1 at 27 ° C. for about 2 hours, French bread was prepared by the following composition and process. Created.

The French bread baked in this way had a bright and good baked color, a fragrant fragrance, and a strong salty taste unique to the French bread.
[Example 7]
As Example 7 of the present invention, using the fermented seed dough obtained by thawing the frozen fermented seed dough prepared in Example 1-1 in the same manner as in Example 6 at 27 ° C. for about 2 hours, this time A bread was prepared by the following composition and process.

  The bread baked in this way has a good shape with little cave-in, and the baking color is bright and good. In addition, the texture is relatively light and good, and the fragrance is free from the yeast fermentation smell (alcoholic odor) that is characteristic of bread made by the middle-class method, and has a fragrant flour fermentation odor. The flavor also has a slightly sour taste.

Experimental example

Experimental example 1

  Amino acid analysis of the fermented seed dough obtained by thawing the frozen fermented seed dough obtained in Example 1-4 at 27 ° C. for about 2 hours and the liquid fermented seed obtained in Example 1-4 before freezing (Comparative Example 1). Was performed using an amino acid automatic analyzer JEOL-500 / V manufactured by JEOL Ltd., and various amino acid amounts were compared and examined. The analysis result is shown in FIG. 1 (in addition, since the fermented seed dough is obtained by adding flour to the liquid fermented seed, the component value of the analysis item is the value obtained by subtracting the amount of component that the flour brings from the actual analyzed value. Converted).

  The fermented seed dough obtained by thawing the frozen fermented seed dough obtained in Example 1-4 had increased values in all amino acid items analyzed when compared with the liquid fermented seed of Comparative Example 1. In particular, aspartic acid (Asp) and glutamic acid (Glu) having sour and umami tastes, serine (Ser) and lysine (Lys) having sweet and umami tastes, and threonine (Thr) having sweet tastes. The rate of increase was large. The total analysis value of each item was 461 ppm for the liquid fermentation species of Comparative Example 1, whereas the fermentation species dough obtained by thawing the frozen fermentation seed fabric obtained in Example 1-4 was 714 ppm, It was increased by 253 ppm. This is because the lactic acid bacteria in the liquid fermented species absorbs water during the culture and swells greatly, and by freezing it, the volume of the bacteria expands and ruptures and collapses. Then, when thawed, it was speculated that amino acids were released from the disintegrated cells into the fermented seed dough. Amino acids are known as food flavor components, and therefore the fermented seed dough of the present invention having an increased amount of amino acids, particularly amino acids having umami and sweetness, has an effect of improving and enhancing bread umami and flavor. It can be said that.

Experimental example 2

  According to the present invention, the bread of Example 3-2 and, as a comparative example, the fermentation seed dough was not added in Example 3-2, and the other ingredients were mixed and processed in the same manner as in Example 3-2. A sensory evaluation test was performed using the obtained French bread (Comparative Example 3). The test method was a seven-step evaluation by panelists of 32 men and women who were trained in a sensory evaluation test. The average value was obtained, and the overall preference, taste preference, taste discrimination, and fragrance discrimination were compared by t-test. The test results are shown in Table 22.

  According to the results of the sensory evaluation test, the bread of Example 3-2 has a higher average score in all the comparison items than the bread of Comparative Example 3, and is particularly preferred in the overall taste. The incense identification was evaluated to be significantly stronger. From this result, it was found that the bread using the frozen fermented seed dough of the present invention has significantly improved and enhanced taste and flavor.

Experimental example 3

  As the present invention, the liquid fermented seed prepared in Example 1-4 is used in place of the fermented seed dough obtained by thawing the frozen fermented seed dough in Example 4 as the bread of Example 4 and Comparative Example 4-1. (20 mass% with respect to the flour of bread dough), and the frozen fermented seed dough in Example 4 as Comparative Example 4-2 and French bread obtained by the same raw material composition and process as in Example 4 In addition to the fermented seed dough that was thawed, and the liquid fermented seed prepared in Example 1-4, other than that, using French bread obtained by the same raw material composition and process as Example 4, crumb A stress measurement test was conducted to compare and examine the softness of bread crumb over time. Bench time was created for each sample in two patterns, 20 minutes and 40 minutes. Further, as the crumb stress, the crumb stress was measured when the plunger was pressed against the specimen (sliced crumb) at a constant speed for the penetration distance. Smaller stress means softer punk crumbs.

  Measurement conditions and measurement results are shown in Table 23 and FIG. FIG. 2 shows changes with time in the crumb stress of each specimen. The stress of Example 4 was the smallest at any time point from 1 day to 3 days after the production date. The stress of Comparative Example 4-1 was slightly larger than that of Example 4 at any time point 1 day to 3 days after the production date, and the change in the stress value during this period was similar to that of Example 4 showed that. The stress of Comparative Example 4-2 was the largest at any time point from 1 day to 3 days after the manufacturing date, and in particular, the stress value increased rapidly after 1 day after the manufacturing date.

  From this result, the bread of Comparative Example 4-2 to which no fermented seeds were added progressed most quickly, whereas the bread of Example 4 to which the fermented seed dough of the present invention was added and the liquid fermented seeds were added. It was found that the bread of Comparative Example 4-1 cured slowly. This reason is presumed to be due to the aging inhibition and moisturizing improvement effects of the lactic acid bacteria fermentation product. The bread produced using the bread dough added with the fermented seed dough of the present invention can also be confirmed to have the aging inhibition and moisturizing effect of the lactic acid bacteria fermentation product, and the bread according to the present invention is a conventional liquid fermentation. It was confirmed that the aging inhibitory effect was greater than that of bread with seeds added.

Experimental Example 4

  The tensile strength and elongation force of the bread doughs of Example 4, Comparative Example 4-1 and Comparative Example 4-2 were measured using an extender manufactured by Brabender, and the influence on the physical properties of the dough was compared and examined. The results are shown below.

  F represents tensile strength and E represents elongation. The vertical axis in FIG. 3 is the F / E value that is the ratio of these, and this indicates that the higher the value, the stronger the tensile strength of the bread dough or the less the extensibility. The horizontal axis in FIG. 3 is a value when the floor time is 20 minutes and when the floor time is 40 minutes.

  From this result, the bread dough of Example 4 and Comparative Example 4-1 has a lower tensile strength than the bread dough of Comparative Example 4-2, and this tendency becomes more prominent particularly when the floor time is increased. Was confirmed. In other words, it can be said that when the fermented seed is added, the extensibility of the bread dough is improved and the dough becomes easy to stretch. The reason for this is presumed to be that lactic acid in the fermented species modified the elasticity of glutenin. Even when the frozen fermented seed material of the present invention was used, it was confirmed that this effect was equivalent to the case of using a liquid fermented seed that was not frozen.

Experimental Example 5

(Fabric farmograph test)
About the bread dough after the main-sheath mixing of Example 4, Comparative Example 4-1, and Comparative Example 4-2, the amount of gas generation was measured with an atto company pharmograph, respectively.
The measurement results are shown in FIG. From this measurement result, the amount of gas generation was almost the same for all of the bread doughs of Example 4, Comparative Example 4-1, and Comparative Example 4-2. Therefore, it was confirmed that even if the frozen fermented seed dough of the present invention was thawed and added to the bread dough, it did not affect the gas generation amount of the bread dough.

FIG. 1 is a graph showing the amount of amino acids contained in seed dough. FIG. 2 is a graph showing the change over time in the crumb stress of bread. FIG. 3 is a graph showing the tensile strength and elongation force of bread dough. FIG. 4 is a graph showing the gas generation amount of bread dough.

Claims (15)

  A frozen fermented fermented dough characterized in that at least flour is mixed with a liquid fermented seed to produce a non-fluid fermented seeded dough and frozen.   The frozen fermented seed dough according to claim 1, wherein the fermented seed dough prepared by mixing is quickly frozen so as not to ferment as much as possible.   The frozen fermented seed dough according to claim 1 or 2, wherein the fermented seed dough prepared by mixing is divided and rounded and then frozen.   The frozen fermented fermented dough according to any one of claims 1 to 3, wherein the liquid fermented seed is composed of at least wheat flour, water, lactic acid bacteria and / or yeast.   5. The frozen fermented seed dough according to any one of claims 1 to 4, wherein the liquid fermented seed is fermented to such an extent that it can be immediately used for producing bread as a fermented seed.   6. The frozen fermented seed dough according to any one of claims 1 to 5, wherein the liquid fermented seed contains a saccharide.   The frozen fermented seed material according to any one of claims 1 to 6, characterized in that the liquid fermented seed has been spliced.   The frozen fermented seed according to any one of claims 4 to 7, wherein the liquid fermented seed is prepared from 50 to 150% by mass of water with respect to the flour constituting the liquid fermented seed. Cloth.   The frozen fermented seed dough according to any one of claims 1 to 8, wherein the fermented seed dough is prepared by mixing 40 to 50% by weight of flour with respect to the liquid fermented seed. .   A bread dough, which is added in a kneading step of bread dough after thawing the frozen fermented seed dough according to any one of claims 1 to 9.   The bread dough according to claim 10, wherein 3 to 30% by mass of the frozen fermented seed dough is added to the flour constituting the bread dough.   A bread characterized by baking the bread dough according to claim 10 or 11.   A method for producing bread dough, wherein the frozen fermented seed dough according to any one of claims 1 to 9 is thawed and then added in a kneading step of bread dough.   The method for producing bread dough according to claim 13, wherein the frozen fermented seed dough is added in an amount of 3 to 30% by mass with respect to the flour constituting the bread dough.   A method for producing bread comprising baking the dough produced by the method according to claim 13 or 14.

Images