JP2007267653A - Mixed flour for food obtained by blending yeast and lactobacillus, and food by using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a mixed flour for food obtained by blending yeast and lactobacillus which are useful as microorganisms for the food, and a food by using the same. <P>SOLUTION: This mixed flour for the food is obtained by blending 1 to 200 pts.wt. yeast and 0.01 pt.wt. lactobacillus with 100 pts.wt. cereal flour or cereal flour-processed material and making 1 to 10% water content, and the food by using the same is also provided. In the production of a fermented food requiring the addition of new microorganisms on processing, since the necessary yeast and lactobacillus are already blended, the addition of the new microorganisms becomes unnecessary and it becomes possible to easily produce good fermented foods easily in various occasions. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a mixed powder for food suitable for producing a fermented food such as bread and a food produced using the same.

  In general, mixed powder for foods, which is a mixture of all or part of the powder necessary for food production, is widely used not only by manufacturing companies but also by general consumers because of the complexity of weighing at the time of production, inventory management, and small packaging. in use.

As a mixed powder for food in which all powders are mixed, a hot cake mixed powder, an okonomiyaki mixed powder, and the like are known.
Moreover, as what mixed a part, there exists a premix for automatic home-made bread machines (refer patent document 1).

In order to improve the suitability for production of these mixed flours for foods, mixed flours that are usually mixed with bread crumbs (see Patent Document 1), wheat bran (see Patent Document 1), and enzyme preparations (see Patent Document 2) are not mixed. Has been developed.
In addition, a technique (see Patent Document 3) for improving the stability of an expanding agent to be blended in a hot cake mix powder or the like is also known.

In breadmaking, fermented gas from baker's yeast is used instead of a swelling agent, so the use of food mix powder in breadmaking requires further mixing of dry yeast during production.
The premix can also be used in the manufacture of rice flour bread (see Patent Document 4) in which wheat gluten is mixed with rice flour, and its development is demanded by general consumers.

The use of mixed powder for food is one of the purposes of simplifying the manufacturing process.
In food production with swelling, a swelling agent or yeast fermentation gas is used. However, a mixed powder containing a swelling agent has been developed, but a mixed powder for foods containing yeast has not been developed.

  In addition, lactic acid bacteria are used in a wide range of food production and are useful microorganisms for fermented foods, and the development of mixed powders for foods containing lactic acid bacteria is strongly desired.

  There is a strong demand for safe and reliable foods for consumers, and there is a strong tendency to refrain from using chemical preparations, and there is a need for the development of mixed powders for foods using safe microorganisms.

  However, the development and production of yeast and lactic acid bacteria having good fermentation suitability and drought tolerance were not accompanied, so the development of mixed powder for foods containing yeast and lactic acid bacteria was delayed.

JP 09-019258 A JP 2003-102368 A JP 2004-313185 A JP 2003-274845 A

  The present invention has been made in view of the above problems, and an object of the present invention is to provide yeast useful as a food microorganism, a food mixed powder containing lactic acid bacteria, and a food using the same.

The mixed powder for food of the present invention is obtained by blending 1 to 200 parts by weight of yeast with respect to 100 parts by weight of flour or processed flour products.
The water | moisture content of the mixture which mix | blended yeast with flour or processed flour products is 1 to 10%.
The mixed powder for food of the present invention is obtained by blending 0.01 parts by weight of lactic acid bacteria with respect to 100 parts by weight of flour or processed flour products.
The water | moisture content of the mixture which mix | blended lactic acid bacteria with the flour or the processed flour flour is 5-8%.
The mixed powder for food of the present invention is obtained by blending 1 to 200 parts by weight of yeast and 0.01 parts by weight of lactic acid bacteria with respect to 100 parts by weight of flour or processed flour products.
The food of the present invention uses the above-mentioned mixed powder for food.

  According to the present invention, in the production of fermented foods that normally require the addition of microorganisms during processing, the necessary yeasts and lactic acid bacteria are already blended, so the addition of new microorganisms is unnecessary and easy in various situations. In addition, it is possible to produce a good fermented food.

  The present invention has been completed as a result of intensive studies on yeast, lactic acid bacteria, their blending methods, and utilization methods having both good fermentation suitability and drought tolerance.

  In the present invention, 1 to 200 parts by weight of yeast and 0.01 part by weight of lactic acid bacteria are blended with 100 parts by weight of flour or processed flour products, and a mixed powder for foods having a moisture content of 1 to 10% and the same are used. It is food.

  Examples of the flour or processed flour used in the present invention include wheat flour and bread crumbs, but other flours or processed flour products such as rice flour as a food material may be used.

  In the present invention, the microorganism for food can be blended with yeast alone, lactic acid bacteria alone, or a combination of both bacteria.

As the yeast used in the present invention, Shirakami Kodama yeast (see Japanese Patent Application Laid-Open No. 2001-178449) is optimal, but yeast having the same or higher fermentation gas generating ability and drying tolerance may be used.
Also, a mixture of two or more kinds of yeasts may be used.

The most suitable lactic acid bacterium used in the present invention is Shirakami's lactic acid bacterium Sakuraku (see Japanese Patent Application Laid-Open No. 2005-192553), but may be a lactic acid bacterium having fermentation suitability and drying resistance of the same degree or more.
Also, a mixture of two or more types of lactic acid bacteria may be used.

  The water content of the mixed powder for food produced in the present invention is 1 to 10%, preferably 4 to 9%.

  In the present invention, the food using the mixed powder for food is bread-making.

  EXAMPLES The present invention will be described more specifically with reference to examples and production examples below, but the present invention is not limited thereto.

  500 g of Shirakami Kodama Yeast showing high dry resistance was made dry by blending to give a moisture content of 5.0%.

158 g of the above dry yeast was mixed with 100 g of commercially available strong wheat flour to obtain a mixed powder A for food.
The water content after mixing was 8.0%.

The bread using the mixed powder A for food was baked by an automatic bread maker (Regal bread maker RJ7884) by a straight bread making method.
The raw material composition is shown in Table 1.

  Table 2 shows the results of bread making using the automatic bread maker with the composition shown in Table 1 after preparing the mixed powder A for food and sealing it at 30 ° C for a certain period of time.

  From the results in Table 2, it was found that the bread-making property of the mixed product of flour and dry yeast was stable for 4 weeks.

A dry lactic acid bacterium was obtained by freeze-drying a commercially available frozen bacterium of Shirakami's lactic acid bacterium Sakuraku to a moisture content of 1% or less.
Mixing powder B for food was prepared by mixing 0.1 g of the above-mentioned dry lactic acid bacteria with 100 g of partially dried commercial strong wheat flour.
The water content after mixing was 5.0%.

  Bread using the mixed powder B for food was baked by an automatic bread maker by a straight bread making method. Table 3 shows the raw material composition.

  After preparing the mixed powder B for food, it was sealed, stored at 30 ° C. for 4 weeks, and baked with an automatic bread maker. As a result, a bread having a suitable bread volume and a strong feeling of bread was obtained.

500 g of Shirakami Kodama Yeast showing high dry resistance was made dry by blending to give a moisture content of 5.0%.
A dry lactic acid bacterium was obtained by freeze-drying a commercially available frozen bacterium of Shirakami's lactic acid bacterium Sakuraku to a moisture content of 1% or less.
158 g of the above dry yeast and 0.1 g of the above dry lactic acid bacteria were mixed with 100 g of commercially available strong wheat flour to obtain a mixed powder C for food.
The water content after mixing was 8.0%.

  The bread using the mixed powder C for food was baked by an automatic bread maker by a straight bread making method. The raw material composition is shown in Table 4.

  Table 5 shows the bread-making results of the automatic bread maker after the food-mixed powder C was prepared and sealed and stored at 30 ° C. for a certain period of time.

  From the results in Table 5, it was found that the bread-making property of the mixed product of wheat flour and dry yeast / dry lactic acid bacteria gradually decreased, but the storage stability was sufficient for 4 weeks.

500 g of Shirakami Kodama Yeast showing high dry resistance was made dry by blending to give a moisture content of 5.0%.
The dry yeast 122g was mixed with 100 g of commercially available fine bread crumbs to obtain a mixed powder D for food.
The water content after mixing was 8.0%.

  Bread using the mixed powder D for food was baked by an automatic bread maker by the straight bread making method. Table 6 shows the raw material composition.

  Table 7 shows the bread-making results of the automatic bread maker after the food-mix powder D was prepared and sealed and stored at 30 ° C. for a certain period of time.

  From the results in Table 7, it was found that the bread-making property of the mixed product of commercially available fine bread crumbs and dry yeast was very good even when stored at 30 ° C. for 4 weeks.

500 g of Shirakami Kodama Yeast showing high dry resistance was made dry by blending to give a moisture content of 5.0%.
1 to 200 g of the above-mentioned dry yeast was mixed with 100 g of commercially available strong wheat flour to obtain a mixed powder E for food.
The water content after mixing was 12.6 to 7.6%.

  After preparing the mixed powder E for food and sealing it, the yeast survival rate after storage for 4 weeks at 30 ° C. was measured by the plate method, and the survival rate when the survival rate before storage was taken as 100 was calculated. was gotten.

From the results of Table 8, it was observed that the yeast was not killed at all when stored at 30 ° C. for 4 weeks if the blending amount of the yeast was 50% or more with respect to the flour.
The reason why the survival rate decreased when the blending was less than 50% was considered to be because the water content of the mixed powder after blending was higher than the blending ratio.

500 g of Shirakami Kodama Yeast showing high dry resistance was made dry by blending to give a moisture content of 5.0%.
After mixing 3 g of the dried yeast with 100 g of commercially available strong wheat flour, the mixture was dried by ventilation at 30 ° C. to prepare a mixed powder F for food having a moisture content of 12.5 to 1%.

  When the mixed powder F for food was sealed and the yeast survival rate after storage at 30 ° C. for 4 weeks was measured by the plate method, and the survival rate when the survival rate before storage was taken as 100 was calculated, the results shown in Table 9 were obtained. It was.

  From the results in Table 9, the survival rate when yeast mixed with wheat flour is stored at 30 ° C. is not greatly influenced by the moisture content of the mixed powder, but the survival rate is 90% or more at a moisture content of 1 to 10%. It has been found that 4-9% is optimal.

  As a result of the above, according to the present invention, in the production of fermented foods that normally require the addition of microorganisms at the time of processing, since the necessary yeast and lactic acid bacteria are already mixed in the mixed powder for food, the addition of new microorganisms It becomes unnecessary and enables easy and good fermented food production in various situations.

Claims (6)

  A mixed powder for food, wherein 1 to 200 parts by weight of yeast is mixed with 100 parts by weight of flour or processed flour.   The mixed powder for food according to claim 1, wherein the moisture of the mixture of the flour or the processed flour product containing yeast is 1 to 10%.   A mixed powder for food, characterized in that 0.01 part by weight of lactic acid bacteria is blended with 100 parts by weight of flour or processed flour.   4. The mixed powder for food according to claim 3, wherein the water content of the mixture obtained by blending lactic acid bacteria with the flour or the processed flour is 5 to 8%.   1 to 200 parts by weight of yeast and 0.01 parts by weight of lactic acid bacteria are blended with 100 parts by weight of flour or processed flour. A food using the mixed powder for food according to any one of claims 1 to 5.