JP2011078360A - Method for producing breads containing whey powder and the breads obtained by the method - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve such the problems that a bread dough containing whey powder cannot be expanded sufficiently without adding sugar because a conventional baker's yeast of Saccharomyces cerevisiae cannot ferment lactose, and, on the other hand, a lactose-fermenting yeast of Kluyveromyces marxianus generally has low bread dough-fermenting power and cannot ferment maltose formed in the bread dough. <P>SOLUTION: The breads containing whey powder and having high quality can be produced by mixing cultured fungus bodies of the lactose-fermenting yeast of the Kluyveromyces marxianus, having the high bread dough-fermenting power with the normal baker's yeast of Saccharomyces cerevisiae. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a method for producing breads including nutrition-rich whey powder and having an excellent flavor, and breads obtained thereby.

  There are many types of bread, collectively referred to as bread, including bread, sweet bread and other bread. The method is to make bread dough by mixing flour, water, sugar, salt, dairy products, oils and fats, yeast, etc., and baked after fermentation. Non-fat dry milk is widely used as a dairy product as one of the raw materials, and it is said to increase the nutritional value, increase the flavor of the baked bread, and make the surface baked bright brown. Whey powder and whey protein concentrate are known as dairy products having similar effects other than non-fat dry milk. Whey powder is a spray-dried liquid (cheese whey) that is produced as a by-product during the production of cheese by coagulating raw milk. Its main components are 78% lactose, 12% whey protein, and 6% inorganic salts. is there. Whey protein concentrate is a powder obtained by removing lactose from cheese whey by membrane treatment to concentrate protein to 30 to 60%. Cheese whey is generated in an amount equivalent to about 90% of raw milk, and it has a large environmental impact when it is processed as waste liquid. For this reason, most of cheese whey is dried powdered and used for processed foods, etc., but supply is overwhelming due to global cheese production and the price is lower than skim milk powder. Whey powder is even cheaper than whey protein concentrate . However, β-lactoglobulin and α-lactalbumin, which are components of whey protein, promote the absorption of calcium in the intestinal tract and show angiotensin-converting enzyme inhibitory activity involved in lowering blood pressure, and lactoferrin suppresses the development and progression of hepatitis. It is said that there is an effect such as. As described above, whey powder is an excellent food material that is inexpensive and rich in functional components, and can be expected to have a wide range of effects when used as a raw material for bread.

  Prior arts related to bread containing whey powder include bread improving agents containing wheat starch and whey powder (Patent Document 1), bread making quality improving agents containing whey powder containing lactulose in a certain amount or more as an active ingredient ( There exists a thing regarding patent document 2). Regarding whey permeate (a protein separated from cheese whey and containing lactose as a main component), which is a related product of whey powder, there is a method of using it as a sweetener in bread production (Patent Document 3). In addition, there is a report in which bread dough containing skim milk powder is expanded by a lactose-fermenting yeast Kluyveromyces marxianus strain and applied to bread production (Non-patent Document 1).

JP 2006-325536 A

JP 2008-161073 A

JP H5-68467 A

R. Calallero, P. Olguin, A. Cruz-Guerrero, F. Gallardo, M. Garcia-Garibay, L. Gomez-Ruiz, Evaluation of Kluyveromyces marxianus as baker ’s yeast, Food Research International, 28, 37-41, 1995

Recent consumers tend to prefer rich breads that are rich in fats and oils, while simple breads are also preferred. For this reason, it is expected that attention will be focused on breads that are low in calories and contain nourishing sugar and no whey powder and that are nutritious and functional. In this bread dough, the normal baker's yeast Saccharomyces cerevisiae takes up monosaccharides that are slightly present in the dough into the cells and consumes them within 1 hour, and the subsequent 2-3 hours such as β-amylase contained in the flour Incorporates maltose produced from starch by action. Yeast metabolizes the sugar taken in by the Emden-Meyerhof pathway and expands the bread dough with the generated carbon dioxide gas, and at the same time gives a favorable flavor unique to fermented bread. However, the yeast Saccharomyces cerevisiae cannot ferment lactose, the main component in whey powder. On the other hand, lactose-fermenting yeasts such as Kluyveromyces marxianus have a sugar fermentation rate of Saccharomyces
It is inferior to cerevisiae and maltose cannot be fermented, so it is considered unsuitable for breadmaking.

Saccharomyces previously isolated from Kluyveromyces marxianus NRRL-Y-1109 and NRRL-Y-2415 and commercial baker's yeast
There is a report comparing the bread dough fermentation power of cerevisiae strains (Non-patent Document 1). In this document, the fermentability of dough without sugar and sucrose is equivalent for all strains, and the fermentability of dough containing whey or lactose is better with Kluyveromyces marxianus NRRL-Y-1109 and NRRL-Y-2415. It is listed as high. However, as described later, the present inventor is an NBRC that is the same strain as Kluyveromyces marxianus NRRL-Y-2415.
When the fermentability of bread dough added with 1735 sucrose was examined, it was very low, 1/3 or less of commercially available baker's yeast isolates, and it was difficult to use for actual bread making. In this way, there is no conventional technology related to yeast that can sufficiently expand the dough and give an excellent flavor by sufficiently fermenting the sugar in the dough containing a lot of whey powder without adding sugar. .

In order to achieve the above objective, the lactose-fermenting yeast Kluyveromyces with high dough fermentation ability
A mixture of marxianus and normal baker's yeast Saccharomyces cerevisiae cultured cells may be used. That is, by fermenting the lactose in whey powder with the former yeast and maltose produced in the bread dough with the latter yeast, the bread dough containing a lot of whey powder can be sufficiently expanded without adding sugar. is there. As a result of diligent research, the present inventor has discovered that high-quality, characteristic and good flavored breads can be produced by the yeast cultured cells mixed in this way, and the present invention has been completed.

  By the bread manufacturing method of the present invention, it becomes possible to produce breads that contain nutrient-rich whey powder and have an excellent flavor, which will greatly contribute to the effective utilization of whey powder that is a by-product of cheese manufacture.

The lactose-fermenting yeast referred to in the present invention is Kluyveromyces with high bread dough fermenting power
If it is marxianus, it is not particularly limited, preferably Kluyveromyces marxianus NITE
P-799. The ordinary baker's yeast is not particularly limited as long as it is a Saccharomyces cerevisiae strain having a high bread dough fermenting power, and preferably a strain isolated from a commercially available pressed yeast for bread making or dried yeast. The ratio of mixing these two yeast cultured cells is not particularly limited as long as the fermentation power of bread dough containing whey powder is maximized, but is preferably 1: 1. The whey powder referred to in the present invention is a powder obtained by spray drying cheese whey, but a dairy product containing a large amount of lactose can also be used. The amount of whey powder added is not particularly limited as long as the bread dough fermentation power is not significantly reduced, but is preferably 5 to 10% per weight of flour. In any case, the conditions for producing breads may be appropriately determined in consideration of the yeast and raw materials used.

The above Kluyveromyces marxianus NITE used in the present invention
P-799 is a strain isolated from fermented milk and has the following properties.

(1) Morphological properties
When cultured on a YM agar medium at 25 ° C. for 3 days, the cells are spherical or oval, 2-5 μm × 4-7 μm in size, and multipolar budding. The colony is light brown and shiny.

(2) It grows at a physiological temperature of 22-37 ° C.

(3) Sugar fermentability Glucose
+
Lactose
+
Galactose
+
Raffinose
+
sucrose
+
Trehalose
-
Maltose
-
Inulin
+

(4) Utilization of carbon source Glucose +
D-arabinose
-
Galactose
+

D-ribose +

L-sorbose-

L-Rhamnose
-

sucrose
+

Erythritol-

Maltose
-

Adonitol
+

Cellobiose
+

Zulcitol
-

Trehalose
-

D-mannitol +

Lactose
+

D-sorbitol +

Melibiose
-

α-Methylglucoside-

Raffinose
+

Salicin
+

Melezitose
-

Gluconic acid
-

Inulin
+

Lactic acid
+

Soluble starch-

Succinic acid
+

D-xylose
+

citric acid
+

L-arabinose +
Inositol
-

(5) Other assimilation and growth characteristics Potassium nitrate
-
Gelatin liquefaction
-
Cadaverine
+
Degradation of arbutin
+
L-lysine
+
Decomposition of urea
-
Ethylamine hydrochloride
+
Organic acid generation-
50% glucose-
Cycloheximide resistance 100mg / l +

(6) 26S ribosomal DNA
Extract DNA from D1 / D2 region base sequence culture by conventional methods, NL-1 (5'-GCATATCAATAAGCGGAGGAAAAG-3 ') and NL-4 (5'-GGTCCGTGTTTCAAGACGG-3')
The 26S ribosome D1 / D2 region is amplified with both primers. The amplified fragment is subjected to cycle sequencing with both primers, and the base sequence is determined with ABI PRISM 310 Genetic Analyzer (Applied Biosystems Japan Co., Ltd.). When the obtained 545 base sequence information is input to the BLAST program on the Internet and a homology search is performed, it completely matches the corresponding base sequence of Kluyveromyces marxianus.

Among the microorganism strains preserved by the National Institute of Biotechnology Resources (NBRC), 5 strains of Kluyveromyces marxianus that have lactose fermentability, 9 of their asexual generation, Candida kefyr, and Kluyveromyces isolated from fermented milk
Saccharomyces isolated from marxianus NITE P-799 and commercial baker's yeast
The sucrose-added bread dough fermentation power of cerevisiae HP 216 was compared.

Each strain was cultured in 3 ml of YPD medium (Bacto yeast extract 1.0%, Bacto peptone 2.0%, Glucose 2.0%) in a test tube at 30 ° C for 24 hours with shaking (120 rpm), and 0.6 ml of this was incubated in a 300 ml Erlenmeyer flask with baffle YPS medium (Bacto yeast extract 2.0%, Bacto peptone 4.0%, KH2PO4
0.2%, MgSO4 · 7H2O 0.1%, Adecanol LG-294 0.05%, sucrose 2.0%) was inoculated into 60 ml, and cultured with shaking at 30 ° C. for 24 hours (150 rpm). The YPS medium is a medium for enhancing the bread dough fermenting power of yeast cells, and sucrose and other components were sterilized separately and mixed immediately before use. The cultured cells were collected by centrifugation, washed twice with distilled water, and then placed on a dried absorbent plate for several minutes to obtain cultured cells. Although the solid content of the cultured cells is about 30%, a part of the solid was dried and an accurate numerical value was calculated. In the following experiments, the weight was converted to a solid content of 33%.

  10 g of wheat flour (strong), 5.5 m of an aqueous solution containing 0.5 g of sucrose and 1.0 ml of a suspension containing 0.2 g of yeast cells were mixed for 1 minute. The prepared bread dough was put in a 2.4 cm × 20 cm test tube, and the amount of carbon dioxide generated was introduced into a graduated cylinder in saturated saline, and the amount of carbon dioxide generated per 30 hours at 30 ° C. was measured as the bread dough fermenting power.

As shown in Table 1, the bread dough fermentation power of 5 strains of Kluyveromyces marxianus stored in NBRC is Saccharomyces
It was less than 1/3 of cerevisiae HP 216. Among them, NBRC 1735 (= NRRL-Y-2415) is reported to have the same degree of bread dough fermenting ability as commercial baker's yeast isolates (Non-patent Document 1). The medium used in the experiments in this paper contained only 0.2% yeast extract, and the bread dough fermentation ability of commercial baker's yeast isolates was not fully expressed, resulting in a level as low as Kluyveromyces marxianus. It is inferred that Candida
Among kefyr, there was a strain having a higher bread dough fermenting ability than NBRC-preserved Kluyveromyces marxianus, and the most superior was Kluyveromyces marxianus NITE P-799 of the present invention. However, even in this strain, the bread dough fermentability was about 60% of that of Saccharomyces cerevisiae HP 216.

  Cultured cells of Kluyveromyces marxianus NITE P-799 and Saccharomyces cerevisiae HP 216 were prepared in the same manner as in Example 1, and suspended to a cell concentration of 0.2 g / ml. 10g of flour (strong), 4.5m of an aqueous solution containing 0.5g of whey powder and 2.0ml of a suspension containing 0.4g of yeast cells are mixed for 1 minute, and the amount of carbon dioxide generated is 5 per hour as the bread dough fermenting power. Measured up to the hour.

As shown in Table 2, Kluyveromyces
The bread dough fermentation power of marxianus NITE P-799 is Saccharomyces at any measurement time.
It was lower than cerevisiae HP 216. Saccharomyces cerevisiae HP
216 consumed the fermentable sugar in the dough and carbon dioxide generation stopped in 4 hours. Fermentation power of bread dough is Saccharomyces in the body of Kluyveromyces marxianus NITE P-799
When cells of cerevisiae HP 216 were added, the number increased significantly after 4 hours, and reached a maximum when 0.2 g of each cell was added per 10 g of flour, for a total of 0.4 g.

  Cultured cells of Kluyveromyces marxianus NITE P-799 and Saccharomyces cerevisiae HP 216 were prepared in the same manner as in Example 1, and suspended so that the concentration of each cell was 0.2 g / ml. 2.0ml suspension containing 10g of flour (strong), 0.2g of each bacterial cell, 0.4g in total, 4.5ml of distilled water 4.5ml or 0.5g, 1.0g, 1.5g, or 4.5g aqueous solution containing whey powder 1 The amount of generated carbon dioxide was measured as the bread dough fermenting power every hour until the 5th hour.

  As shown in Table 3, the fermentability of bread dough increased by adding 0.5 g and 1.0 g of whey powder per 10 g of wheat flour, but there were cases where it declined at higher levels. If whey powder increases, it is assumed that the osmotic pressure in the dough increases and fermentation by yeast is inhibited.

  Kluyveromyces marxianus NITE P-799 and Saccharomyces cerevisiae HP 216 were cultured by the method as in Example 1, and bread was made by a straight method using the cultured cells and mixed cells thereof. Using a pin mixer, 200g of wheat flour (strong flour), 10.0g of whey powder, 10.0g of fat and oil, 8.0g of cultured cells (each and mixed cells), ascorbic acid solution 1.0ml (6mg / ml) and 133ml of distilled water Chaotic for about 3 minutes. After a floor time of 30 minutes at 30 ° C, the dough was divided into 100g pieces and rounded to obtain a bench time of 30 minutes at 15 ° C. This was molded with a molder and a sheeter and subjected to proof fermentation at 38 ° C. and 85% humidity for 55 minutes, followed by baking at 200 ° C. for 25 minutes. This was allowed to cool at room temperature, and the specific volume was calculated by measuring the weight and volume. Furthermore, these breads were stored in plastic bags at room temperature for one day, and were evaluated by four panelists in terms of color, fragrance, taste and appearance in four levels (very good, good, slightly inferior, inferior). The results are shown in Table 4.

Lactose fermentable yeast Kluyveromyces with high bread dough fermenting power as mentioned above
By mixing the cultured cells of marxianus and ordinary baker's yeast Saccharomyces cerevisiae, it becomes possible to produce high-quality breads containing whey powder.

Claims (4)

Lactose fermentable yeast Kluyveromyces with high bread dough fermenting power
A method for producing bread comprising mixing marxianus and a cultured cell of normal baker's yeast Saccharomyces cerevisiae to expand dough containing whey powder. Kluyveromyces is a lactose-fermenting yeast with high bread dough fermenting power
2. The method for producing bread according to claim 1, which is marxianus NITE P-799. Lactose fermentable yeast Kluyveromyces with high bread dough fermenting power
Bread produced by a method for producing bread characterized by mixing marxianus and cultured cells of normal baker's yeast Saccharomyces cerevisiae and expanding dough containing whey powder. Lactose fermentable yeast or Kluyveromyces
4. The bread according to claim 3, which is marxianus NITE P-799.