JP2019000019A - Dried yeast composition and method for producing the same - Google Patents

Abstract

To provide a method capable of easily producing required amounts of various yeasts at low costs, whereby it is expected that new kinds of yeasts can be accelerated in use development.SOLUTION: A method for producing a composition comprising a culture solution of yeast and cereal flour and having a water content of 15 wt.% or less characterizing in adding dried yeast to a culture medium containing dried malted rice, dried pregelatinized rice and water and stirring them in an aerobic atmosphere at about 30°C to obtain a yeast slurry, mixing the resulting yeast slurry with wheat flour and salt to prepare dough and molding the dough thus obtained, and then drying and further subjecting it to crushing treatment.SELECTED DRAWING: None

Description

  The present invention relates to a composition comprising a yeast culture fluid slurry and a cereal powder and dried so that the water content is constant, and a method for producing the composition.

  In recent years, a new kind of natural yeast (Patent Document 1) having various interesting properties has been discovered, and its use for various applications has been studied, and characteristic products have been obtained.

  However, as long as there is a characteristic of a new type of yeast, development of its use often requires time and labor for various studies, and each step of collecting, separating, growing, and using yeast is performed. In order to achieve this, the conventional method for growing live yeast is wasteful because a large amount of yeast can be obtained at once, and it is costly and impractical. It is desired to be obtained while maintaining a high activity.

  High viability by filtering the yeast pure culture fluid and granulating the compressed yeast by extrusion granulation, keeping the temperature of the yeast at 20-40 ° C. while irradiating it with microwaves and drying under reduced pressure for 60-180 minutes And a method (Patent Document 2) for easily obtaining dry yeast retaining activity in a short time has been proposed, but it is difficult in terms of cost.

Japanese Patent No. 4899138 JP 2014-117213 A

  With conventional methods, it is difficult to provide small amounts of dry yeast, etc. at low cost for actual use, and if there is a simple method that can provide the required amount of various dry yeasts at low cost, development of new yeast applications Etc. are expected to accelerate.

  The inventors of the present invention have intensively studied dry yeast and the production method thereof that have solved the above-mentioned problems, and have completed the present invention.

  That is, the present invention is a dry composition comprising a yeast slurry obtained by growing yeast in a culture solution and a cereal powder and having a water content of 15 wt% or less.

  The present invention also provides a dough obtained by mixing dry yeast in a medium consisting of dry rice bran, dry α-rice and water, and kneading the yeast obtained by stirring at about 30 ° C in an aerobic atmosphere with flour and salt. It is a method for producing the above composition, characterized by molding, then drying, and further pulverizing.

  The composition of the present invention is a dry yeast composition that is inexpensive and can be easily produced and has the original activity and function, and is extremely valuable industrially. Yeast can be provided and is extremely valuable industrially.

  In the present invention, the yeast may be any yeast as long as it has the ability to ferment foods, and those belonging to Saccharomyces cerevisiae that do not lose their ability in a dry state are preferably used. .

  In the present invention, dry yeast is dried yeast obtained by culturing live yeast in a culture solution, dried yeast, dispersed in cereal powder, etc. and dried. There may be.

  In the present invention, the yeast slurry is a yeast dispersion in a state in which live yeasts or dry yeasts are grown in a culture solution and nutrients in all the culture solution are consumed.

  In the present invention, the term “cereal” is a generic term for wheat, rice, rice bran, rice bran and the like that yeast can use for fermentation, and rice and wheat used as bread materials can be preferably exemplified.

  In the present invention, dry rice bran is a product obtained by drying rice fermented with Aspergillus oryzae and is commercially available.

  In the present invention, dry α-rice is dried rice that has been gelatinized by hydrolyzing rice, such as cooking or steaming, and then gelatinized, and then the gelatinized state is fixed by drying. Is possible.

  In the present invention, the composition preferably has a moisture content of 15 wt% or less for storage stability, but it is not necessary to dry it to a moisture content or less contained in a normal grain powder. What is necessary is just about 10-14 wt%.

  An example of the embodiment of the present invention will be described below as an example.

[Example 1]
500 g of dried rice bran, 200 g of dried α rice, and 1600 g of water were placed in a 5 go rice cooker (manufactured by Zojirushi Co., Ltd.), and the culture solution was obtained by holding for 10 hours under the setting of good night heat insulation.

  Next, 2300 g of the culture solution obtained by the above operation was added to a culture tank (with a stirrer equipped with an air blowing nozzle (four stirring blades having a diameter of 12 cm were rotated at 1.5 rpm)). When put into an incubator and treated with 8 g of live yeast (plum flower yeast-1) and inserting air at 1500 ml / min for 48 hours at 30 ° C., foaming had subsided and the completion of the reaction could be confirmed.

  Next, with respect to the total amount of the culture broth after the reaction, 4.4 kg of strong wheat flour was added to a bread mixer (HPi-50 manufactured by Kanto Mixer Co., Ltd.) and kneaded at low speed for 2 minutes. became.

  The rag-like flour was put into a noodle making machine, rolled and cut into a plate shape of 1 mm thickness × 200 mm width × 600 mm length, and then dried by blowing dry air until the water content was about 13%.

  Next, the dried noodle-like wheat flour was pulverized with a hammer mill (manufactured by Meino Co., Ltd., HS-20) to obtain a pulverized product of about 5 kg as a powder.

  The same as above, except that 90 g of strong flour containing proliferated plum flower yeast-1 was changed to 8 g of live yeast, and the cells were grown again in the same manner as above and treated again at 30 ° C. for 48 hours. The foaming was completed and the growth was completed.

  Using this reaction solution grown again, it was similarly diluted with strong wheat flour, dried and ground to obtain a composition of flour and yeast.

  The yeast composition obtained by this re-growth had the same performance as the composition obtained from the live yeast first.

[Example 2]
A yeast composition was obtained in the same manner as in Example 1 except that 3.2 g of commercially available dry yeast (manufactured by Saff) was changed to live yeast. 90 g of this composition had the same capacity as 3.2 g of dry yeast. Had.

[Example 3]
3 g of raw plum flower yeast used in Example 1 and 10 g of the composition obtained in Example 1 dispersed in 20 g of water and kept at 28 ° C. for 14 hours, 1.2 g of dry yeast used in Example 2, Example 10 g of the yeast composition obtained in 2 was dispersed in 20 g of water and kept at 28 ° C. for 14 hours. In the case of dry yeast, it was mixed with 200 g) to prepare bread dough, and substantially equivalent bread dough was obtained. When baked in an electric furnace at 210 ° C. for 45 minutes, almost the same bread was obtained. Moreover, the bread using the ume flower yeast used in Example 1 and the composition obtained by using it had a unique flavor.

Claims (6)

  A composition comprising a yeast slurry obtained by growing yeast in a culture solution and a cereal powder, and having a water content of 15 wt% or less.   Dried yeast is placed in a medium consisting of dried rice bran, dried α-rice and water, and the dough obtained by kneading the yeast obtained by stirring at about 30 ° C in an aerobic atmosphere with flour and salt is molded, and then dried. The method for producing a composition according to claim 1, further comprising a pulverization treatment.   The method for producing a composition according to claim 2, wherein the dried yeast is obtained by drying yeast obtained by cultivating live yeast in a culture solution and growing it.   The method for producing a composition according to claim 2, wherein the dried yeast is obtained by dispersing and drying a yeast slurry obtained by cultivating live yeast in a culture solution and growing it.   The composition according to claim 1, wherein the live yeast is Plum flower yeast-1 belonging to Saccharomyces cerevisiae collected from plum flowers. The composition according to claim 1 or 5, wherein the cereal powder is wheat flour and / or rice flour.