JP2011229497A - Method for producing sour dough, and bread obtained using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique for preparing sour dough stably and in a short period of time, without depending on the skill of a skilled baker, and also without influenced by environment.SOLUTION: A method for producing fermented dough for breads, includes the following steps: (1) naturally fermenting a mixture of 100 pts.wt. mixed flour consisting of cereal flour other than wheat flour and the wheat flour, having a weight ratio of the cereal flour or cereal grains to wheat flour of (20:80) to (80:20) [preferably (30:70) to (70:30) and more preferably (35:65) to (45:55)]; 0.01 to 5 (preferably 0.1 to 1 and more preferably 0.2 to 0.6) pts.wt. yeast for the breads; and a suitable amount of water mixed, and (2) further adding the wheat flour and the suitable amount of water mixed to the obtained naturally fermented material, and mixing and fermenting.

Description

  The present invention relates to a sourdough used for producing bread. The present invention is useful for industrial bread production using sourdough.

  Sourdough (also known as sourdough) is a traditional bread that ferments a mixture of flour such as rye and water and fermented by microorganisms derived from the environment and raw materials. Due to organic acids and the like produced in the fermentation process, bread using sourdough is fermented using only yeast for yeast (yeast) and has a unique sourness and flavor unlike bread produced. Sour varieties are roughly classified into white sour and rice sour. Usually, rice sour has a gray color with rye flour as the main ingredient, and is generally used for the production of rye bread. White sour is further used as a fermented seed mainly composed of white flour with a white taste (appearance) through several splicing steps with wheat flour and water from rice sour, and is used for bread mainly made of wheat flour.

  Typical sourdough species include lactic acid bacteria and yeasts, but the bacterial flora changes depending on the environment, so the flavor of the resulting bread may differ even when using sourdough prepared in the same procedure. Therefore, bread having a unique flavor is born for each region and each bakery, but it is also difficult to stably produce bread having the same flavor.

  Several methods for preparing sourdough have been studied. For example, Patent Document 1 describes, as a method for adjusting a stable sourdough whose activity does not easily change even after planting, one or both of acetic acid and sodium acetate are added to a flour medium such as wheat flour to the flour medium. Add so that the acetic acid content is 0.15-0.40% by weight, inoculate with lactic acid bacteria for sour seeds to prepare sour seeds, and use a part of this sour seeds to transfer and repeat the culture At the time of planting, either one or both of acetic acid and sodium acetate is added to the flour medium so that the initial acetic acid content is 0.15 to 0.40% by weight. A method for preparing sourdough is described.

  On the other hand, typical methods for producing bread include a straight method in which all ingredients are mixed at once to make dough, a mixture of flour, water and other ingredients pre-fermented as a medium seed, Add the remaining ingredients to the medium seed method to mix, yeast, sugar and water mixed fermented liquid (liquid type) to add flour and mix the liquid method (Brew method or Ferment method also There is.) Patent Document 2 relates to the liquid seed method, by specifying the seed amount and the yeast amount, even when flour with a low protein content is the main raw material, the volume is large, the appearance is good, and aging is slow, And as a method of obtaining a bread having a good flavor and texture, the protein content is 6.5 to 10% by weight, and the liquid type is 40 to 50 parts by weight in 100 parts by weight of the whole flour used for breadmaking. A method for producing bread characterized by using a liquid seed produced using 1 to 4 wheat flour, 0.01 to 0.07 parts by weight of yeast, 0 to 0.6 parts by weight of salt and 40 to 60 parts by weight of water is proposed.

JP-A-5-252937 (Patent No. 3118761) Japanese Patent Laid-Open No. 2006-109781 (Patent No. 4395482)

  When preparing sourdough from flour such as rye and water (sometimes expressed as “raising” sourdough), in order to cultivate bacteria useful for bread making, It is necessary to consider the production scale and the environment that contains water and air.

  In addition, when the sourdough is woken up, every time it is fermented for 24 hours, an operation called seed joining is required, in which powder and water are additionally mixed with the original seed. This process is repeated 3 to 4 times or more, and the whole process takes 4 to 5 days or more to complete a sourdough suitable for bread production.

  In general, a part of the sourdough once woken up is used for bread production, and a part of the sourdough is used as a seed for 24 hours fermentation and seed-joining, which leads to the next bread production. In traditional bakery, the sourdough that has been woken up is troublesome to inherit the taste and flavor, such as constantly repeating the seeding even when it is not producing bread, but in the repeated seeding, Maintaining the identity of sourdough is very difficult and often requires a new seeding after a certain period of time.

It is desirable for industrial production if there is a technique for preparing sourdough stably and quickly without depending on the skill of skilled craftsmen and without being affected by the environment.
On the other hand, the sourdough is fermented only with yeast and imparts a flavor and taste that cannot be obtained with the produced bread, but can also be used for improving the texture and improving the storage stability (inhibition of aging). In particular, bread (baked frozen bread) that is distributed in a frozen state after baking and provided after thawing in a hotel or restaurant is expected to have an effect of sourdough.

  The present inventors have intensively studied the industrial preparation and utilization of sourdough. As a result, by adding a certain percentage of flour and a small amount of bread yeast at the stage of seedling that is susceptible to environmental impact, the time required for preparation is significantly shorter than the conventional method, and the number of times of seeding is also increased. It was found that the white sourdough can be prepared stably with little. And it analyzed that the sourdough prepared by such a method can be used similarly to what was prepared by the traditional method, and the desired effect was also high, and completed this invention.

The present invention provides the following:
[1] A method for producing a fermented seed for bread comprising the following steps:
(1) 100 parts by weight of flour other than wheat flour and flour, and the weight ratio of flour or grain: wheat flour is 20: 80-80: 20 (preferably 30: 70-70: 30) Preferably 35:65 to 45:55);
0.01-5 parts by weight of bread yeast (preferably 0.1-1, more preferably 0.2-0.6); and a mixture of water in an appropriate amount is naturally fermented,
(2) To the obtained natural fermented product, flour and an appropriate amount of water are further added, mixed and fermented.
[2] The production method according to [1], wherein the flour or grain is any one selected from rye flour and / or rye grain, whole wheat flour, wheat bran and rice bran.
[3] Fermentation in the process of (1) is 20 to 40 ° C. and 8 to 32 hours,
The production method according to [1] or [2], wherein the fermentation in the step (2) is 20 to 40 ° C. and 12 to 48 hours.
[4] A method for producing bread comprising the steps (1) and (2) defined in [1], followed by the following steps:
(3) Bread dough prepared from a raw material containing 100 parts by weight of powder and 5 to 20 parts by weight of the obtained fermented product is molded and baked to produce bread.
[5] The production method according to [4], wherein the flour or grain is any one selected from rye flour or rye grain, whole wheat flour, bran and bran.
[6] The fermentation in the step (1) is 20 to 40 ° C. and 8 to 32 hours,
The production method according to [4] or [5], wherein the fermentation in the step (2) is 20 to 40 ° C. and 12 to 48 hours.
[7] The production method according to any one of [3] to [5], further including the following steps, which is a method for producing a baked frozen bread:
(4) Freeze the baked bread.

According to the present invention, sourdough can be stably prepared without depending on the skill of a skilled craftsman and without being influenced by the environment.
According to the present invention, sourdough can be prepared in a two-step simplified process. Further, according to the present invention, sourdough can be prepared in about 2 days. Can be prepared on a scale of up to several hundred liters.

The sourdough produced according to the present invention can impart a peculiar taste and flavor to the bread produced using the sourdough prepared by the conventional method.
The sourdough produced according to the present invention can also contribute to the texture and freezing tolerance of the breads produced.

FIG. 1 is a diagram comparing the conventional method and the method of the present invention. FIG. 2 shows the result of analyzing the organic acid contained in the seed. FIG. 3 shows the result of analyzing the organic acid contained in the seed.

[Preparation of sourdough]
The present invention provides a method for producing a fermented seed for bread substantially consisting of only Step 1 and Step 2 described below:

step 1:
In Step 1, wheat flour, flour or grains other than wheat flour, baker's yeast, and water are mixed and fermented naturally.

In the present invention, “natural fermentation” refers to fermentation that is mainly performed by microorganisms (for example, yeast, lactic acid bacteria, and acetic acid bacteria) derived from raw materials and air, unless otherwise specified.
In the present invention, a certain amount of flour is used in the wake-up seed stage (the first stage of natural fermentation). In the present invention, “wheat flour” refers to a flour produced by grinding an endosperm portion obtained by substantially removing the outer skin and germ from wheat as a grain, unless otherwise specified. Examples of wheat flour include strong flour (with a protein ratio of 12% or more), medium flour (with a protein ratio between the strong flour and weak flour), weak flour (with a protein ratio of 8.5% or less), floating Examples thereof include flour (remaining starch components obtained by separating gluten from wheat flour dough) and semolina. There is no particular restriction on the flour used in this step of the invention. From the viewpoint of improving bulge in the bread to be produced later, it is preferable to use wheat flour having a relatively high protein (gluten) content such as strong flour and semi-strong flour.

  In the present invention, not only wheat flour but also rye and whole grain flour are used because a lot of useful microorganisms are usually attached to the surface of the grain. In the present invention, the term “flour or grain other than wheat flour” refers to whole wheat flour (wheat epidermis, germ, and endosperm are all powdered), Graham flour (wheat as endosperm, epidermis, unless otherwise specified) The endosperm is ground to the same fineness as normal flour, and the epidermis and germ are ground and mixed together). Examples of grains other than wheat from which grains or grains are derived include gramineous grains (eg, rye, barley, rice, corn, millet, tef), beans (eg, soybeans, chickpeas, peas), minor grains (For example, buckwheat, amaranth), grapes and roots (for example, kataguri, waste, tapioca, potato). In the present invention, it is particularly preferable to use one (one or a mixture of plural kinds) selected from the group consisting of rye (rye flour or rye grain), whole wheat flour, wheat bran, wheat germ, rice bran, and soybean flour. . Moreover, the whole grain powder which contains many minerals is preferable also at the point which accelerates | stimulates fermentation.

  As for the ratio of flour, the weight ratio of flour or grain: wheat flour is 20:80 to 80:20, preferably 30:70 to 70:30, more preferably in 100 parts by weight of flour other than wheat flour or grain. To be between 35:65 and 45:55. In the present specification, unless otherwise specified, the compounding amount is expressed in a weight ratio with respect to 100 parts by weight of flour as conventionally used in the art with respect to bread ingredients. In addition, in 100 parts by weight of flour, when flour or grain: wheat flour is expressed as x1: y1 to x2: y2, the sum of x1 and y1 and the sum of x2 and y2 are 100.

  In the present invention, a certain amount of baker's yeast is used at the raising seed stage (the first stage of natural fermentation). In the present invention, the term “bread yeast” refers to a yeast that can be used in conventional bread production, unless otherwise specified. Typical baker's yeasts are various belonging to the genus Saccharomyces, more specifically Saccharomyces cerevisiae. In the present invention, various bread yeasts can be used regardless of the form. That is, it may be raw or dry. Bread yeast for sugar-free or low-sugar to medium-sugar dough can be particularly preferably used.

  In the present invention, bread yeast is considered to contribute to appropriately maintaining the bacterial flora (type and ratio of microorganisms) during natural fermentation. Therefore, the amount of bread yeast used at this stage is very small compared to the case where it is used for fermentation on ordinary bread dough. The addition amount of bread yeast is 0.01 to 5 parts by weight, preferably 0.1 to 1 part by weight, and more preferably 0.2 to 0.6 parts by weight with respect to 100 parts by weight of flour. In addition, when describing the weight of the yeast for bread | pans in this invention, it represents with the quantity at the time of converting into raw yeast in consideration of activity (fermentation power). Well-known forms of yeast for bread include raw yeast, dry yeast, and instant dry yeast. The standard of each activity is 200, when dry yeast activity is 100, The dry yeast is 300. Accordingly, when dry yeast is used, it corresponds to 1/2 of the numerical value shown in the present invention, and when instant dry yeast is used, it corresponds to 1/3. A person skilled in the art can appropriately convert the amount of raw yeast into raw yeast in consideration of the activity when using yeast for bread other than raw yeast.

  In addition to the raw yeast YFC (produced by Fuji Food Industry) used in the examples, the present inventors include Fermipan (red) (Dry yeast, Saff), Saff (Instant Dry East, Suff), Kaneka The same results were obtained with fresh yeast, and it was confirmed that any of dry yeast and instant dry yeast can be suitably used in the present invention in addition to fresh yeast.

  In this step 1 of the present invention, a suitable amount of water is used. In the present invention, “water”, unless otherwise specified, in the fermented food industry, water that can be used for fermentation, water that can be used as a raw material in food production, water that can be used as a raw material in cooking, and drinking One of the waters suitable for. If it is such water, there will be no restriction | limiting in particular and it can be used for this invention. For example, tap water can also be used. One of the features of the present invention is that sourdough can be produced without being substantially affected by water quality.

  The term “suitable amount” for the amount of water used in the present invention, unless otherwise specified, is an amount that reaches the entire material, and is easy to mix uniformly and difficult to separate. Say. Specifically, it is 100 to 140 parts by weight, preferably 105 to 135 parts by weight, and more preferably 110 to 130 parts by weight with respect to 100 parts by weight of the powder. When the amount of water is small, the mixture becomes a solid lump, and considerable effort is required for uniform mixing.On the other hand, when the amount of water is large, the mixture becomes liquid and easy to mix uniformly. Precipitates and separates into an aqueous phase and a precipitate, and in either case, handling is not easy. On the other hand, if the amount of water is appropriate, the fermentation has no substantial effect and the fermentation proceeds in the same manner.

  In Step 1, typically, rye flour: wheat flour: water: yeast = 100: 150: 300: 1 are mixed with stirring so that the raw materials are uniform. Natural fermentation proceeds by placing the mixture in an environment of 20-40 ° C. At the time of fermentation, the tank containing the mixture may be allowed to stand, but when prepared on a relatively large scale, for example, a scale of 30 L or more, through the present process, 10 ~ Stirring may be continued at 100 rpm.

  This step is performed until the alcohol fermentation odor becomes strong, a sweet flavor is felt, and the properties of the mixture are sticky and somewhat thick. The standard of pH at the end of this step is 5.0 to 5.6. This is usually 8 to 32 hours after the start of fermentation, more specifically 12 to 20 hours later.

Step 2:
In step 2, the natural fermented product obtained in step 1 is mixed with flour and an appropriate amount of water, and further fermented.

  There is no restriction | limiting in particular in the flour used at this step of this invention, Even if it is a strong flour or a thin flour, it can be used. From the viewpoint of improving the physical properties as seeds, it is preferable to include a soft flour and a strong flour.

The addition ratio of wheat flour is 5 to 100 parts by weight, preferably 10 to 50, more preferably 15 to 25 parts by weight with respect to 10 parts by weight of the natural fermented product.
This step is performed until the alcohol fermentation odor becomes strong, a sweet flavor is felt, and the properties of the mixture are sticky and somewhat thick. On the other hand, it is not preferable when the water separation part is visible in many cases and it is clearly understood that the water separation part is separated when agitated, or when a strange odor / ester odor is clearly felt.

The standard of pH at the end of this step is 3.8 to 4.3. This is usually 12 to 48 hours after the start of fermentation, more specifically 20 to 28 hours later.
In addition, the obtained sourdough can be preserve | saved for 18 to 72 hours at 5 degrees C or less.

  The sourdough obtained by the present invention contains a plurality of organic acids selected from the group consisting of phosphoric acid, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, acetic acid, pyroglutamic acid, and the composition and ratio are Similar to the sourdough obtained by the conventional method. Further, the sourdough obtained by the present invention is substantially the same as the sourdough obtained by the conventional method (similarly, it can be used for the production of bread, and the flavored bread can be produced similarly).

  Specifically, whether or not the target sourdough is the same as that obtained by the conventional method is to compare the amount of the organic acid described above for both flavors (balance between alcohol odor and lactic acid odor). Etc.) and physical properties (degree of gas retention, viscosity), and in some cases, it can be judged by bread-making properties (deliciousness when bread is produced). According to the study by the present inventors, in the produced sourdough, the lactic acid odor is strongly felt even if the amount of lactic acid, which is said to be related to umami, is equivalent to that of the sourdough of the conventional method. In some cases, it was not possible. Therefore, it can be said that the comparison about the flavor generally felt from the whole sour variety is particularly important. Those skilled in the art can appropriately evaluate the sour species. Refer to the description of the Example of this invention for the concrete method.

[Manufacture of breads]
The sourdough obtained by the present invention can be used in the production of various breads. There is no particular limitation on the method for producing bread, and it can be used favorably in any of the straight method, medium seed method, yeast, and liquid seed method. The method for producing bread usually includes mixing, kneading, molding, proofing (final fermentation), and heat cooking.

  The flour used in the production of breads of the present invention can be used satisfactorily as long as it is usually used as a raw material for bread foods. Examples of such flour include bread flour, whole wheat flour, rye flour, oat flour, corn flour, rice flour, buckwheat flour, starches, dietary fiber, and mixed powders thereof.

  In the present invention, in addition to the sourdough and flour of the present invention, various additives that are acceptable for breadmaking in the production of breads, for example, salts, sugars, dried eggs, powdered oils and fats, milk powder, flavorings, bread All kinds or combinations of several kinds of yeast, baking powder, emulsifier, moisturizer, oxidizing agent, reducing agent, powdered protein, and gluten can be included.

  The addition amount of the sourdough of the present invention is mainly used to improve the taste and flavor of the sourdough. -20 parts by weight, more preferably 5-15 parts by weight, still more preferably 7-10 parts by weight.

  When using yeast for bread, any of general-purpose yeast, freeze-resistant yeast, dry yeast, instant yeast, etc. can be used. The blending amount of yeast is not particularly limited, and a necessary amount may be blended according to the type of bread and the bread making method. Generally, the amount of yeast for bread is 100g of cereal flour used for bread production. Good results are obtained with a 2-8 g.

  “Breads” as used in the present invention, unless otherwise specified, added moisture to cereal flour containing starch and gluten, expanded the kneaded dough, and cooked (baked, fried, steamed, etc.). Say things. Fermented bread expanded by fermentation using yeast and non-fermented bread expanded by the action of chemical agents other than yeast (for example, baking powder). The breads include a variety of breads such as one loaf bread, square bread, Yamagata bread, hotel bread (high-grade bread with relatively high butter and fresh cream, especially Yamagata bread), nuts, raisins, dietary fiber and germ. Bread, french bread, soft french bread, butter roll, roll in butter roll, milk hearth, crescent roll, kaiser roll, graham roll, rye bread, vienoi, croissant, sweet roll, danish pastry, brioche, grissini, pretzels, panettone, Danish, coffee cake, cinnamon roll, stollen, hot cross buns, sweet buns and other buns, English muffins and other muffins, anpan, jam bread, cream bread, coronet, Pastry such as disputation, curry donuts, Ann donut, ring donut, twist donuts, yeast donuts such as Bismarck, Amman, meat man, Curry Man, can be applied to the steamed bread, such as Pizaman. Suitable for meal bread (bread roll, butter roll croissant, French bread) and sweet bread (anpan, melon bread).

  In addition, depending on the type of bread food, etc., before kneading, when preparing dough, for example, salt; sugar and other sugars; fats and oils such as shortening, butter, margarine; malt powder and malt syrup Yeast food; vital gluten; dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, whey powder; eggs and egg products; beans powder; vitamins; minerals; ammonium chloride, calcium carbonate, calcium sulfate One or more of other additives such as calcium dihydrogen phosphate and ammonium sulfate may be used as necessary.

[Baking refrigeration, others]
The breads produced using the sourdough obtained by the present invention can be frozen after baking.

  Refrigeration can be performed as appropriate using existing equipment. For example, freezing can be performed over a period of about 30 to 40 minutes by blowing a 5 m / s wind in an environment of -35 ° C to -30 ° C with a freezer. can do. After freezing, it should be stored in a refrigerated warehouse below -18 ℃.

  The frozen breads after baking can be packaged individually or plurally before or after freezing. In order to prevent drying during the frozen storage period (including transportation / sales), a bag having a water vapor barrier property (ability to prevent water vapor permeation) can be used. Bags and breads can be further packed in cardboard for transportation and storage.

Such baked frozen breads can be naturally thawed or warmed using an oven, a microwave oven, etc., if necessary, and used for eating.
When the frozen bread after baking is normally stored frozen for 1 to 2 weeks, acidity and fermentation odor are generated, and the taste deteriorates. However, according to the study by the present inventors, the frozen breads after baking obtained by the present invention had a good flavor even after frozen storage for 2 to 3 weeks. Therefore, it can be said that the sourdough of the present invention is particularly suitable for the production of frozen breads after baking.

[Example 1: Preparation of sourdough (3 kg)]
Sour seeds were prepared by the following method.
step 1:
1. Put rye and flour into a container (stainless steel cylinder).
2. Dissolve and disperse yeast in about 100 times water (35 ℃) and put it in a container.
3. Put the remaining water in a container and stir and mix manually. (About 3 minutes)
4. Measure and check temperature and pH.
5. Put in a fermentation room (28 ℃ setting), let stand and ferment for 16 hours.

Step 2:
1. Check the temperature, pH, color, and scent of the original species (whether the alcohol odor or rye fragrance is strong, the acid odor is added, and it is sticky / PH3.8 to 4.3).

The original species had a very strong alcohol fermentation odor, a sweet flavor, stickiness, and a slightly thick state.
2. Weigh the raw materials (flour, water) and put them in a container.
3. Manually stir and mix until the water has spread throughout. (About 5 minutes)
4. Measure and check temperature and pH.
5. Put in a fermentation room (28 ℃ setting), let stand and ferment for 24 hours.

  In this state, it could be stored in a refrigerated state (5 degrees or less), and the quality remained unchanged for 5 days.

[Example 2: Preparation of sourdough (43.8 kg)]
step 1:
1. Put rye and flour in a mixer bowl.
2. Dissolve and disperse the yeast in about 100 times water (35 ℃) and put it in the mixer bowl (vertical type).
3. Put the remaining water in the mixer bowl and stir and mix with the mixer. (About 3 minutes)
4. Transfer to a tank and check the temperature and pH.
5. Put in a fermentation room (28 ℃ setting), let stand and ferment for 16 hours.

Step 2:
1. Check the temperature, pH, color, and scent of the original species (whether alcohol odor or rye fragrance is strong, acid odor is added, and is sticky / pH 4.1 to 4.3).

The original species had a very strong alcohol fermentation odor, a sweet flavor, stickiness, and a slightly thick state.
2. Weigh the raw materials (original seed, flour, water) and put them in a mixer bowl (spiral).
3. Stir and mix until the water has spread throughout. (About 5 minutes)
4. Measure and check temperature and pH.
5. Place in fermentation room (28 ℃ setting) and ferment for 24 hours.

  The product was stored in a refrigerated state (5 degrees or less), and the quality was stable for 5 days.

[Example 3: Preparation of sourdough (32.4 kg, using a tank with 50 liter stirring blades)]
step 1:
1. Put rye and flour into a container (50 liter tank).
2. Dissolve and disperse yeast in about 100 times water (35 ℃) and put it in a container.
3. Put the remaining water in a container and stir and mix. (Continuous stirring at 40 rpm)
4. Measure and check temperature and pH.
5. Place in fermentation room (28 ℃ setting) and ferment for 16 hours.

Step 2:
1. Check the temperature, pH, color, and scent of the original species (whether alcohol odor or rye fragrance is strong, acid odor is added, and is sticky / whether it is PH 4.1 to 4.3).

The original species had a very strong alcohol fermentation odor, a sweet flavor, stickiness, and a slightly thick state.
2. Weigh the ingredients (flour, water) and add them to the container (50 liter tank).
3. Stir and mix. (Continuous stirring at 50 rpm)
4. Measure and check temperature and pH.
5. Place in fermentation room (28 ℃ setting) and ferment for 24 hours.

  In addition, it could be stored in a refrigerated state (below 5 degrees) and the quality did not change for 5 days.

[Example 4; Preparation of sourdough (118.8kg, tank with 300 liter stirring blades)]
step 1:
1. Put rye and flour in a mixer bowl.
2. Dissolve and disperse yeast in about 100 times water (35 ℃) and place in a mixer bowl (vertical).
3. Put the remaining water in a container and stir and mix. (Continuous stirring at 30rpm)
4. Transfer to a tank and check the temperature and pH.
5. Place in fermentation room (28 ℃ setting) and ferment for 16 hours

Step 2:
1. Check the temperature, pH, color, and scent of the original species (the alcohol odor and rye fragrance are strong, the acid odor is added, and it is sticky / whether it is PH 4.1 to 4.3).

The original species had a very strong alcoholic odor, had a sweet flavor, was sticky, and somewhat thick.
2. Weigh the raw materials (original seed, flour, water) and put them in a mixer bowl (spiral).
3. Stir and mix. (Continuous stirring at 50 rpm)
4. Measure and check temperature and pH.
5. Place in fermentation room (28 ℃ setting) and ferment for 24 hours.

  In addition, it could be stored in a refrigerated state (below 5 degrees) and the quality did not change for 5 days.

[Example 5: Production of bread using sourdough]
1． Germ Roll A germ roll was produced by the middle seed method using the sourdough prepared in Example 2. Regarding mixing, L indicates low speed, M indicates medium speed, and H indicates high speed, and the appended number indicates time (minutes) (the same applies to the production of other breads).

  A medium seed was prepared from material A and fermented (mixing: L4, M1, cocoon temperature: 24 ° C., fermentation time: 4 hours). Material B is added to the medium seed, and the main mix is mixed (mixing: L4, M9, temperature on the roll: 26 ° C), divided (30g), molded (rounded), proof (38 ° C, 85%, 50 minutes), fired ( After 200 minutes at 200 ° C., a germ roll was obtained.

  Compared with the case where no sourdough was added, the flavor of fermentation increased and the cereal odor derived from bran was masked, resulting in a taste and flavor that was easy to eat. In addition, the dough has extensibility as bread dough, the dough film becomes thinner, and the texture becomes softer.

2． Croissant Using the sourdough prepared in Example 2, a croissant was produced by a medium seed method.
A medium seed was prepared from material A and fermented (mixing: L4, M1, cocoon temperature: 24 ° C., fermentation time: 4 hours). Material B is added to the medium seed, and the main mix is mixed (Mixing: L4, M8, the temperature at the top: 26 ° C), retard (cooling), folding (27 layers), retard (cooling), cut molding (30 g), proof ( A croissant was obtained through 30 ° C., 85%, 60 minutes) and firing (200 ° C., 13 minutes).

  Compared with the case where no sourdough is added, the taste is increased and the butter taste is enhanced (enhancement effect). The texture was heavy (there was a response to eating and a body feeling).

3． Hotel bread Using the sourdough prepared in Example 3, a hotel bread was produced by a medium seed method.
A medium seed was prepared from material A and fermented (mixing: L4, M1, cocoon temperature: 24 ° C., fermentation time: 4 hours). Material B is added to the medium seed, and the main mix is mixed (Mixing: L4, M9, the temperature at the top of the bowl: 26 ° C), divided (48g), molded (bar-shaped), filled, and proofed (33 ° C, 85%, 60 minutes) After baking (200 ° C., 14 minutes), a hotel bread was obtained.

  Compared with the case where no sourdough was added, the flavor of fermentation increased, and the taste and flavor of fats and oils and eggs were enhanced. In addition, the bread dough has extensible dough properties, the dough film is thinned, the texture is softer and better. It was hard to feel Pasaki.

Four. Hard roll (French bread)
By the Polish method, the sourdough prepared in Example 3 was added to the main shell and used to produce a hard roll.

  A seed was made from material A and fermented (Mixing: L4, M1, Koji temperature: 24 ° C., Fermentation time: 4 hours). Material B is added to the seed, and the main mix is mixed (Mixing: L4, M8, temperature on the plate: 24 ° C), divided (45g), molded (rounded), proof (30 ° C, 80%, 90 minutes), fired (220 (C, 14 minutes), a hard roll was obtained.

  Compared to the case where sourdough was not added, the sweetness / deliciousness of the flour increased, and the sourness of the fermentation increased. In addition, it was found that the sourness became stronger when sourdough was added to the medium.

[Example 6: Examination of blending amount of flour]
The blending ratio at the time of seeding was changed to flour: water: bread yeast (in this example, fresh yeast (YFC) was used) = 250: 300: 1, and the proportion of flour in the flour was changed. And examined. Evaluation of bread-making property was performed by producing the embryo roll described in Example 5. The analysis of the composition of the organic acid was carried out by diluting the target sample (species after the completion of the second day process) 20 times (W / W) with water, collecting the supernatant by centrifugation (5000 rpm), and performing high-performance liquid chromatography ( HPLC). The sourdough prepared by the conventional method was designated as Control 1, and the grape seed was designated as Control 2.

  The results are shown in the table below and FIG.

(2) to (5) were rich in lactic acid, and the flavor balance in the obtained bread was good. In particular, (3) and (4) were excellent.
By blending an appropriate amount of wheat flour during seeding, an organic acid such as lactic acid was increased, and a liquid species that could balance the flavor and taste could be easily produced. On the other hand, the flour alone had a weak alcohol odor, a pronounced acid odor, and a weak flavor.

[Example 7: Examination of yeast addition amount for bread]
Bread yeast (raw yeast (YFC) was used in this example) was added in various amounts, sourdough was prepared and analyzed in the same manner as in Example 6.

  The results are shown in the table below and FIG.

When no yeast for bread was added (7), there seemed to be many bacteria that were not suitable for baking. (8) to (12) had good flavor in the obtained bread. In particular, (9) and (10) were excellent.
By adding baker's yeast during seeding, an appropriate amount of alcohol was generated, flavor increased, viscosity increased, and handling became easier. It was found that the organic acid and alcohol did not increase in proportion to the amount of bread yeast added, but there was a preferred amount (a trace amount).

Claims (7)

A method for producing a fermented seed for bread comprising the following steps:
(1) 100 parts by weight of flour other than wheat flour and flour, and the weight ratio of flour or grain: wheat flour is 20: 80-80: 20 (preferably 30: 70-70: 30) Preferably 35:65 to 45:55);
0.01-5 parts by weight of bread yeast (preferably 0.1-1, more preferably 0.2-0.6); and a mixture of water in an appropriate amount is naturally fermented,
(2) To the obtained natural fermented product, flour and an appropriate amount of water are further added, mixed and fermented.   2. The production method according to claim 1, wherein the flour or grain is any one selected from rye flour and / or rye grain, whole wheat flour, wheat bran and rice bran. Fermentation in the step (1) is 20 to 40 ° C. and 8 to 32 hours,
The production method according to claim 1 or 2, wherein the fermentation in the step (2) is 20 to 40 ° C and 12 to 48 hours. A process for producing bread comprising the steps of (1) and (2) as defined in claim 1, followed by the following steps:
(3) Bread dough prepared from a raw material containing 100 parts by weight of powder and 5 to 20 parts by weight of the obtained fermented product is molded and baked to produce bread.   5. The production method according to claim 4, wherein the flour or grain is any one selected from rye flour or rye grain, whole wheat flour, bran and bran. Fermentation in the step (1) is 20 to 40 ° C. and 8 to 32 hours,
The production method according to claim 4 or 5, wherein the fermentation in the step (2) is 20 to 40 ° C and 12 to 48 hours. The production method according to any one of claims 3 to 5, further comprising the following steps, which is a method for producing a baked frozen bread:
(4) Freeze the baked bread.