JP2019033689A - Method of preparing levain dough and bread and biscuit using the same - Google Patents

Abstract

To provide a technique for quickly, stably, and simply preparing levain dough that conventionally requires much time, efforts, and expertise, and to provide bread and biscuit having high quality in flavors, for example, using the dough.SOLUTION: A method of stably preparing levain dough of this invention includes adding adequate amounts of acetic acid, or acetic acid and wasabi to dough obtained by blending a predetermined amount of water to cereal grain flour to inhibit growth of saprophyte and obtaining high quality levain dough mainly composed of useful lactic acid bacteria and yeast. Bread and biscuit uniquely excellent in quality such as flavors can be simply produced by adding an adequate amount of the levain dough when ingredients are blended.SELECTED DRAWING: None

Description

  The present invention relates to a process for producing a Leuven type used for improving the quality of breads and biscuits, and to breads and biscuits foods using the same.

  In recent years, demand for breads and biscuits using Levan, which is a tasty food generally eaten in Europe and the United States, has been increasing due to diversification of consumer tastes and genuine intentions. In order to obtain breads and biscuits using these Levan varieties having good flavors, it is extremely important to stably and easily produce Levan varieties having good quality. However, at present, it takes a lot of time and labor to produce such a good Levan seed, and skillful techniques are also required, so the use of the Levan seed for breads and biscuits is limited. It has become a thing.

  Several techniques have been disclosed regarding the production of sourdough close to Levan and various foods (mainly bread) using the same.

  Patent Document 1 describes a technique for preparing a stable sour seed whose activity does not easily change by sour seeding and a medium that facilitates the growth of lactic acid bacteria for sour seed.

  Patent Document 2 describes a method for producing a sourdough powder having a strong activity and a sourdough powder having good storage stability as compared with a conventional production method.

  Patent Document 3 describes a technique for stably preparing a sour variety in a short period of time without depending on the skill of a skilled craftsman and without being affected by the environment.

  In Patent Document 4, one kind selected from the group consisting of ordinary wheat flour, durum wheat flour, rye flour and barley flour prepared so that the buffering power is 50 (μmol / g) or more and 100 (μmol / g) or less. It describes the sourdough using two or more kinds and the manufacturing method thereof. In addition, in this sourdough, even if organic acids are produced during fermentation, the decrease in pH is small, so that the dough can stay longer in the pH range where the bacteria can be fermented, and accumulation of flavor components such as organic acids increases. Has been.

  Patent Document 5 discloses a method for preparing a sourdough dough having a significant amount of γ-aminobutyric acid having a sour taste and umami that can be used as a base for breads and various foods and imparting a characteristic flavor such as a preferred aroma. Is described.

JP-A-5-252937 Japanese Patent Laid-Open No. 2001-100 JP 2014-168486 A Japanese Patent Laid-Open No. 2006-73219 JP 2006-325480 A

  However, in the methods described in the prior patent documents 1 to 5, complicated planting operation is essential for the production of dough seeds in any of the methods, and it takes time to prepare the dough seeds, and skillful techniques are also essential. However, there are many problems in producing a dough seed having a stable quality in a short time. Moreover, the contents of the prior patent documents 1 to 5 are all related to sourdough mainly prepared using rye flour, and the Levan species of this patent prepared using ordinary white flour (ordinary white wheat flour). Cannot be used directly for the preparation of

  In addition, in the prior patent literature that preparation of dough seeds is possible in a relatively short time, dough seeds are prepared by adding yeast and lactic acid bacteria in advance, and natural fermentation without adding seed microorganisms such as yeast and lactic acid bacteria The preparation method of the dough seed is different from the preparation method of the Levan seed that prepares the dough seed. Under such circumstances, there is currently no established method for producing a stable and high-quality Levan species that does not require skilled techniques.

  The present invention has been made in view of the above circumstances, and provides a method for producing a stable and high-quality Leuven species that does not require skilled techniques and is stable, and has an unprecedented flavor using the dough species, The object is to provide breads and biscuits with excellent texture.

  As a result of intensive studies to achieve the above-mentioned object, the present inventor, as a method for easily and stably preparing a high-quality Leuven species in a short period of time, a dough obtained by adding a certain amount of water to cereal flour and mixing it A method for stably producing a useful lactic acid bacterium and a high-quality yeast-based Levan species by suppressing the growth of various bacteria by adding an appropriate amount of acetic acid or acetic acid and wasabi to ferment the dough. It came to complete.

In order to achieve the above object, a method for producing a Levan species according to the first aspect of the present invention,
(1) A method for preparing a Leven species, comprising adding 0.05 to 0.3% by weight of acetic acid per grain flour when preparing a Leven species.
(2) The method for preparing a Leven species according to (1), wherein the amount of acetic acid added per grain flour is 0.08 to 0.15% by weight.
(3) Preparation of Levan seed, characterized by adding 0.05 to 0.3% by weight and 0.3 to 2.0% by weight of acetic acid and wasabi per grain flour when preparing Levan seed, respectively. Method.
(4) The method for preparing the Leuven species according to (3), wherein the addition amounts of acetic acid and wasabi per grain flour are 0.08 to 0.15% by weight and 0.5 to 1.5% by weight, respectively.
(5) The method for preparing the Leven species according to (3) and (4), wherein the wasabi used for the preparation of the Leven species is this wasabi or mountain wasabi.
(6) The method for preparing the Leven species according to (1) to (5), wherein the fermentation preparation conditions for the Leven species are 20 to 40 ° C. and 1 to 6 days.
(7) The method for preparing the Leven species according to (1) to (5), wherein the fermentation preparation conditions for the Leven species are 25 to 35 ° C. and 2 to 4 days.
(8) The method for preparing the Leven species according to (6) to (7), wherein the dough for the Leven species is prepared by mixing 80 to 150 parts by weight of water with 100 parts by weight of the grain flour.
(9) The method for preparing a Leven species according to (6) to (7), wherein the dough for the Leven species is prepared by mixing 90 to 130 parts by weight of water with 100 parts by weight of the grain flour.
(10) The method for preparing the Leven species according to (8) to (9), wherein the cereal flour used for the preparation of the dough for Levene is wheat flour (milled flour), whole wheat flour, rye flour, barley flour, and rice flour.
(11) The method for preparing the Leven species according to any one of (8) to (9), wherein the grain flour used for the preparation of the dough for Leven species is wheat flour (milled flour) or whole wheat flour.
(12) Using 1 to 20% by weight of the whole flour used for the production of breads and biscuits on the basis of the flour containing the Levan species prepared by the method according to (1) to (11). Produced breads and biscuits.
(13) Breads and biscuits produced by using 2 to 15% by weight of the whole grain flour to be used on the basis of the grain flour containing the Levan species prepared by the method according to (1) to (11) It is kind.

  In the process for producing the Leven species of the present invention, the effect of acetic acid or acetic acid and wasabi added in an appropriate amount to the dough suppresses the growth of unwanted bacteria during the fermentation process of the dough, and the useful Lactobacillus and yeast-based Lvan has good quality. Seeds can be produced stably and simply in a short time. In addition, by producing breads and biscuits using an appropriate amount of the present Levan species, it is possible to produce these foods with a good flavor and texture that have not been heretofore known.

  ADVANTAGE OF THE INVENTION According to this invention, bread | pans and biscuits with favorable quality can be provided using the method of manufacturing a certain high-quality Levan seed simply and stably and using this dough seed.

It is a figure which shows the mixing | blending of Levan type of Example 1, preparation conditions, and the evaluation result. It is a figure which shows the mixing | blending of Levan type of Example 2, preparation conditions, and its evaluation result. It is a figure which shows the mixing | blending of Levan type of Example 3, preparation conditions, and the evaluation result. It is a figure which shows the mixing | blending of Levin type of Example 4, preparation conditions, and the evaluation result. It is a figure which shows the mixing | blending of Levan type of Example 5, preparation conditions, and the evaluation result. It is a figure which shows the mixing | blending of Levan type of Example 6, preparation conditions, and the evaluation result. It is a figure which shows the mixing | blending of Levin type of Example 7, preparation conditions, and its evaluation result. It is a figure which shows the bread-making test mixing | blending of the bread of Example 8, and a bread-making experiment result. It is a figure which shows the bread-making test mixing | blending of the butter roll of Example 9, and a bread-making experiment result. It is a figure which shows the bread-making test mixing | blending of bread crumbs of Example 10, and a bread-making experiment result. It is a figure which shows the cookie mixing | blending of Example 11, and a cookie test result. It is a figure which shows the cracker mixing | blending of Example 12, and a cracker test result.

  Hereinafter, the present invention will be described in detail. Levin is a fermented dough prepared by adding water to various cereal flours prepared to improve the flavor, texture, bread-making properties, confectionery suitability, etc. of breads and biscuits. It is a dough type to be prepared. Generally, it is prepared by fermenting without adding microorganisms as seeds, so the microbial flora, fermentation product concentration, etc. in Levan species vary greatly depending on the raw material of grain flour used, dough preparation conditions, and fermentation conditions. . Therefore, it is usually necessary to plant the dough many times to prepare a stable quality dough seed, which requires labor and a long time. The main microorganisms of the Levan species are lactic acid bacteria and yeasts, which have a distinctive good flavor due to the acids, alcohols, esters, etc. produced during fermentation. In the present invention, as described later, in the method for preparing the Leuven species, a case where a small amount of baker's yeast is added to promote fermentation is also treated as the Leuven species.

(Preparation of Levan species)
Hereinafter, a method for preparing a good Levan species that can be prepared in a simple and short time according to the present invention will be described.

  Mix and ferment water with flour and non-wheat flour. In the present invention, “fermentation” for the preparation of the Leuven species refers to fermentation in which microorganisms (eg, lactic acid bacteria, yeast) derived from raw materials and air are the main components and fermentation in which a small amount of baker's yeast is added to the raw materials. Includes both.

  In the present invention, an appropriate amount of acetic acid and both acetic acid and wasabi are added to the dough in order to stabilize and stabilize the microbial flora during fermentation of this Levan species, and to suppress the growth of undesirable bacteria (miscellaneous bacteria). The The amount of acetic acid added to the dough per grain flour is 0.05 to 0.3% by weight, more preferably 0.08 to 0.15% by weight.

  Moreover, when adding both acetic acid and wasabi, the amount of acetic acid added to the dough per grain flour is 0.05 to 0.3% by weight, 0.3 to 2.0% by weight, More preferably, they are 0.08-0.15 weight% and 0.3-1.5 weight%. If the amount of acetic acid and wasabi added to these doughs is less than the above range, sufficient growth control of germs, killing effect and promotion effect of useful bacteria will not be exhibited. If it is more than the range, the flavor of the obtained Levan species and the growth of useful bacteria are suppressed. In addition, the wasabi to be added is real wasabi or mountain wasabi.

  In the present invention, the preparation temperature and time of the Levan species are 20 to 40 ° C. and 1 to 6 days, respectively, and preferably 25 to 35 ° C. and 2 to 4 days, respectively. If the temperature is lower and the time is shorter than this condition, the fermentation of the Levan species is insufficient and a dough species with good flavor cannot be stably produced. Conversely, the temperature is higher than this condition and the time is longer. In such a case, overfermentation increases the risk of deterioration of the flavor of the dough species and the growth of bacteria such as mold, which is not preferable.

  In the present invention, an appropriate amount of water is used for the preparation of the Levan species. In the present invention, “water” may be water that can be used in the food industry, water that can be used as a raw material in cooking, or water that is suitable for drinking. 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. A characteristic of the Levan species of the present invention is that it can be stably and extremely easily produced without being affected by water quality. The amount of water used in the present invention is an amount that is sufficient for the entire material, and is preferably an amount that is easy to mix uniformly and does not easily separate. Specifically, it is 80 to 150 parts by weight, more preferably 90 to 130 parts by weight with respect to 100 parts by weight of the whole grain flour. When the amount of water is small, the mixture becomes a solid lump and it is difficult to mix uniformly. On the other hand, when the amount of water is large, the mixture becomes liquid and can be uniformly mixed, but water is immediately separated. Therefore, handling is difficult and undesirable in either case. When the amount of water to be used is an appropriate amount, the dough fermentation proceeds uniformly and a uniform dough seed can be prepared.

  In the present invention, a certain amount of refined flour (wheat flour) is used as an essential condition in the preparation of the Leuven species. In the present invention, “wheat flour” means a refined flour produced by grinding an endosperm portion obtained by substantially removing the outer skin and germ from wheat as a grain. Examples of wheat flour include strong flour (with a protein ratio of about 11% or more), medium flour (with a protein ratio between those of strong and weak flour), and weak flour (with a protein ratio of about 9% or less). Semolina flour may be mentioned, but the flour used in the present invention is not particularly limited. In the production of breads, it is preferable to use wheat flour having a relatively high protein (gluten) content such as strong flour and semi-strong flour from the viewpoint of producing bread with a large volume. In order to produce biscuits, it is preferable to use wheat flour having a relatively low protein (gluten) content mainly from the viewpoint of producing biscuits having a uniform shape and good texture.

  Many useful microorganisms are usually attached to the surface of the grain. However, the whitened and processed product may not be sufficient, so in the present invention, not only wheat flour but also a certain amount of grain flour other than wheat flour is used. It may be preferable to use a part. In the present invention, “cereal flour other than wheat flour” means whole wheat flour (wheat epidermis, germ, and endosperm are all powdered), Graham flour (normal refined flour, epidermis and germ are mixed with coarsely ground flour Powder). Hereinafter, wheat whole grain flour and graham flour are collectively referred to as whole grain flour. Grains other than wheat for grain flour preparation include gramineous grains (rye, barley, rice, corn, mackerel, etc.), beans (soybeans, red beans, hand-grown beans, various peas, etc.), and minor grains (soba, amaranth, etc.) And moss (potato, sweet potato, tapioca, etc.). As the cereal flour used for the preparation of the Levan seed, any of the cereal flours obtained from the above cereals can be used, preferably wheat flour, whole grain flour, rye flour, barley flour, rice flour, more preferably wheat flour, whole grain flour. It is. In addition, the use ratio of the flour in the preparation of the Levan seed may be 100%. However, in order to accelerate the fermentation and prepare the dough seed in a shorter period of time, the blending ratio of the flour composed of the grain flour other than the flour is the whole grain. The amount is preferably 10 parts by weight or more with respect to 100 parts by weight of the powder. In particular, it is more preferable to add a certain amount of whole grain powder to dough preparation from the viewpoint of promoting fermentation. In addition, in this specification, regarding the raw materials of breads and biscuits, the blending amount is displayed in parts by weight with respect to 100 parts by weight of the whole grain flour.

  Moreover, it is possible to produce unprecedented excellent breads and biscuits such as flavor and texture by using an appropriate amount of the Levan species prepared by the method of the present invention for breads and biscuits. . The addition amount of the Levene seed in the production of breads and biscuits is 1 to 20% by weight based on the weight of the whole grain flour used in the production of these foods on the basis of the weight of the grain flour containing the Levene seed in the seed. Preferably, it is 2 to 15% by weight. Addition of a suitable Levan seed of the present invention makes it possible to produce breads and biscuits having a differentiated good flavor and texture. If the amount is less than or equal to the above-mentioned range of addition of the Levan species, sufficient addition effect of the Levan species is not exhibited. On the other hand, if the addition amount is more than the range, an excessive Levan species flavor is imparted to the product and the quality deteriorates and the dough Defects such as making the production of food difficult by anyone.

  In the present invention, as described above, the fermentation for preparing the Leven species includes a case where a certain amount of baker's yeast is added and fermented. The baker's yeast in the present invention is a yeast used in normal bread production. A typical baker's yeast is Saccharomyces cerevisiae belonging to the genus Saccharomyces. Various baker's yeast can be used for this invention irrespective of a form. That is, either fresh yeast or dry yeast may be used. Particularly preferred are sugar-free and standard type baker's yeast. In the present invention, the yeast for bread is considered to contribute to stabilization of the flora (type and ratio of microorganisms) during fermentation of the Levan species. Therefore, the amount of baker's yeast used is effective in an extremely small amount as compared with the case where it is used for ordinary bread dough fermentation. The addition amount of bread yeast is 0.001-0.5 weight part with respect to 100 weight part of whole grain flour, More preferably, it is 0.05-0.2 weight part. In addition, regarding the description of the weight of baker's yeast in this invention, it displays by the quantity converted into raw yeast altogether, considering the activity (fermentation power) of the baker's yeast. The forms of baker's yeast include raw yeast, dry yeast, and instant dry yeast. The standard of each activity is about 200 for dry yeast and about 300 for instant dry yeast, where the activity of raw yeast is 100. . Therefore, in the case of dry yeast, 1/2 amount of the weight shown as fresh yeast in the present invention corresponds, and in the case of using instant dry yeast, 1/3 amount corresponds to it. Thereby, when using baker's yeast of forms other than raw yeast, the activity can be considered and converted into the amount as raw yeast.

  In the preparation of the Levan seed of the present invention, as a typical example, dough is prepared by adding 100 parts by weight of water and optionally 0.1% baker's yeast to flour of a ratio of flour: whole grain = 80: 20. Mix evenly. The dough is kept at 30 ° C. so that the fermentation proceeds uniformly. At the time of fermentation, the container containing the dough may be left standing, but may be mixed in order to advance the fermentation more uniformly and periodically. As fermentation progresses, a favorable fermentation odor (mainly a refreshing acid odor and alcohol odor) becomes stronger, and the properties of the dough are in a state with appropriate stickiness and thickness. The standard of pH at the end of fermentation is 3.4 to 4.9. Such a good dough state is usually reached 2 to 4 days after the start of fermentation. The obtained Levan species can be stored at 5 ° C. or less for about one week.

(Manufacture of breads using the Levan seed of the present invention)
The Levin seed obtained according to the present invention can be used for the production of various breads. As a manufacturing method of breads, any of straight method, medium seed method, remix straight method, frozen dough bread method, refrigerated dough bread method, etc. may be used and there is no particular limitation. The bread manufacturing method usually includes mixing (kneading), primary fermentation, division, rounding, bench, molding, proofing (final fermentation), and heating step. Grain flour used in the production of breads of the present invention may be any as long as it is normally used as a raw material for breads. Examples of such cereal flour include wheat flour for bread, whole grain flour, rye flour, rice flour, starches, and mixed powders thereof.

  As cereal flour used for bread production, both domestic cereal flour and cereal flour derived from foreign cereals can be used, but in order to produce softer and slower aging bread, domestic wheat with a little low amylose is used. It is preferable to use flour derived from varieties. Here, as a slightly low amylose wheat variety for producing a slightly low amylose wheat flour, for example, it is a wheat variety / line lacking the Wx-B1 protein and having a slightly low amylose content. , Haruyutaka, Spring Yo Koi, Haruka Kirari, Kitano Kaori, Yumechi, Kitahonami, Hokushin, Tsuruchichi, and the like.

  In the production of the breads of the present invention, in addition to the Levan species and grain flour of the present invention, various raw materials generally used for the production of breads such as sugars, salts, fats and oils, baker's yeast, yeast food, eggs, milk powder , Fragrances, baking powders, oxidants and the like can be used. The addition amount to the dough at the time of manufacture of the bread of the Leuven type of the present invention is 1 to 20 parts by weight with respect to 100 parts by weight of the cereal flour used for bread making including the cereal flour used for the Leuven type. Preferably it is 2-15 weight part. As the baker's yeast for baking, any of standard yeast, freeze-resistant yeast, dry yeast, instant yeast and the like 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. The term “bread” as used in the present invention refers to a product obtained by adding water to grain flour, expanding the kneaded dough, and subjecting it to heat processing (baking, frying, steaming heating, etc.). A fermented bread expanded by fermentation using yeast and a non-fermented bread expanded by the action of a chemical agent other than yeast (for example, baking powder) are also included. Examples of breads include: Yamagata bread, square bread, nuts, raisins, dietary fiber, germ bread, buns such as French bread, butter roll, croissants, Danish pastries, hot cross buns, sweet buns, Examples include muffins such as English muffins, sweet breads such as ampan, jam bread, cream bread, and melon bread, yeast donuts such as curry donuts, ando nuts, and ring donuts, and steamed breads such as amman, meat man, and curry man. it can.

  The breads produced using the Leuven species of the present invention contain an appropriate amount of the Leuven species in their blending, so the flavor of this type is significantly higher than the breads that do not contain them due to the effect of the flavor component. Is good. In addition, the addition of an appropriate Levan seed improves the bread-making properties and gas generation rate of the dough, so that the bread dough swells during baking, and the effects of the specific volume (volume) and appearance of bread , Texture and the like are greatly improved.

(Manufacture of biscuits using the Levan species of the present invention)
The Levan species obtained by the present invention can be used for the production of various biscuits. Biscuits in the present specification include biscuits, cookies, crackers and the like. The grain flour used in the production of the biscuits of the present invention may be any as long as it is normally used as a raw material for biscuits. Examples of such cereal flour include thin wheat flour, whole grain flour, rye flour, rice flour, starches, and mixed powders thereof.

  In the production of the biscuits of the present invention, in addition to the Levan species and cereal flour of the present invention, various raw materials generally used for the production of biscuits such as eggs, dough improving agents, emulsifiers, sugars, salts, skim milk powder One type or two or more types selected from fats and oils (including butter) and dairy products can be used as appropriate. The amount added to the dough during the production of the Leuven type biscuits of the present invention is 1 to 20 parts by weight with respect to 100 parts by weight of the cereal flour used for producing the biscuits containing the cereal flour used in the Leuven type, More preferably, it is 2 to 15 parts by weight. Moreover, in manufacture of the biscuits which ferment using yeast like a cracker, various baker's yeast can be used as yeast. As the baker's yeast, any of standard yeast, freeze-resistant yeast, dry yeast, instant yeast and the like can be used. The blending amount of yeast is not particularly limited, and a necessary amount may be blended according to the type of cracker and the manufacturing method.

  In the following, the method for producing the biscuits of the present invention will be described with reference to the preparation of cookies with the standard composition and manufacturing method shown in the examples. First, cookie dough is prepared by mixing all cookie dough ingredients in a mixer. In the case of crackers, this dough is fermented at an appropriate temperature for an appropriate time. Next, the mixed cookie dough is laid in a refrigerator. The dough after the laying process is stretched to a certain thickness and punched out, and then the cookie dough is baked. Next, each step will be described in detail. In the cookie dough making process, all the ingredients such as flour, butter, salt, egg, and Leuven are put into a mixer and mixed together. When making this cookie dough, in addition to this, one or more kinds selected from dough improving agents, emulsifiers, sugars, salts, skim milk powder, fats and oils, and dairy products can be used as appropriate. is there. In the next cookie dough laying step, the dough after mixing is stretched to an appropriate size and then laid in a refrigerator for a certain period of time. In the process of dividing and forming the cookie dough, the dough rested in the laying process is stretched to an appropriate thickness, then the dough is cut out and the cookie dough is formed. In the cookie dough baking step, the molded cookie dough is baked at an appropriate temperature and time.

  Since the biscuits manufactured using the Levan species of the present invention contain an appropriate amount of the Levan species in their blending, the flavor of the biscuits that do not contain them is greatly improved by the effect of the flavor component derived from this species. Is good. In addition, by adding an appropriate Levan seed, the dough has an appropriate gap, so that the dough swells during baking, and the texture of the biscuits is greatly improved due to these effects. .

  Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to these examples. In addition, in FIGS. 1-12, the numerical value of each raw material in a mixing | blending was shown as a value with respect to 100 weight part of grain flour.

(Example 1: Preparation of Levin seed (preparing 200 g of flour))
Seven kinds of doughs for Levan were prepared with the composition and conditions shown in FIG. Thereafter, the pH of the dough immediately after preparation was measured with a pH meter, the container was covered with a wrap, and allowed to stand at 30 ° C. for 3 days. Moreover, while measuring pH of the dough seed | species at the time of completion | finish of fermentation with the same method, the number of microbes (E. coli group, fungi, lactic acid bacteria) was measured on the conditions shown below. Furthermore, the sensory evaluation of the scent of the Leuven species at the end of the fermentation was carried out by three panelists, and it was confirmed whether the dough species had molds.

  The count of various microorganisms of the dough species at the end of the fermentation was performed under the following conditions using a suspension obtained by diluting the dough species with physiological saline to a cube of 10 or more.

  Measurement of the number of coliform bacteria: Nissui plate XM-G agar medium (raw medium) is uniformly smeared with 0.1 ml of the above-mentioned dough seed suspension, aerobically cultured at 35 ° C. for 24 hours, and the colonies that appear are counted. The number of bacteria per gram of dough was determined.

  Measurement of the number of fungi: Nissui plate CP-added potato dextrose agar medium (raw medium) was uniformly smeared with 0.1 ml of the above dough seed suspension, and aerobically cultured at 25 ° C. for 48 hours. Counting was performed to determine the number of bacteria per gram of dough.

  Measurement of the number of lactic acid bacteria: 0.1 ml of the above dough seed suspension was evenly spread on an MRS plate agar medium containing cycloheximide and 10 ppm of sodium azide, and anaerobically cultured at 30 ° C. for 48 hours. The number of bacteria per gram of dough was determined.

  As a result, the results of pH measurement at the beginning of the preparation of the seven kinds of dough, the pH at the end of fermentation, the number of various microorganisms in the dough at the end of fermentation, the average result of sensory evaluation of fragrance, and the presence or absence of mold are shown in FIG. It was as follows.

  As a result, in the Levan species of Test Examples 1 to 4, the growth of the coliform group is suppressed (the number of detected bacteria is 0), and a good Levan species mainly containing lactic acid bacteria and some fungi (only yeast) is obtained. At 30 ° C. for 3 days, the pH steadily decreased to 4.7 or lower, the dough seeds basically showed a refreshing acid odor, and no mold was generated. On the other hand, in the comparative example, it was found that the detection of Escherichia coli group, the growth of lactic acid bacteria was insufficient, and the scent of the dough species was poor, and it was not possible to obtain a Levan species of sufficient quality.

  From the above results, in the preparation of the Leuven species, the addition of an appropriate concentration of acetic acid reduces the pH of the good dough species during fermentation, the growth of useful microorganisms (inhibition of the growth of coliforms), the quality of the Leuven species ( It has been found that there is a remarkable effect on the improvement of the fragrance, whereby it is possible to easily prepare a high-quality Levan species in a short period of time.

(Example 2: Preparation of Levin seed (preparing 200 g of flour))
Seven kinds of doughs for Levan were prepared with the formulation and conditions shown in FIG. Thereafter, the container prepared with the dough seed was covered with a wrap and allowed to stand at 30 ° C. for 2 days. In addition, about evaluation of the Levan type, it evaluated similarly to Example 1. FIG.

  As a result, 7 kinds of dough seeds were prepared at the beginning, pH measurement results at the end of fermentation, the number of various microorganisms in the dough seeds at the end of fermentation, the results of the average value of sensory evaluation of fragrance, and the results of the presence or absence of mold Two.

  From this, in the Leuven species of Test Examples 5 to 7, the growth of coliforms was suppressed at 0 ° C. for 2 days (the number of bacteria detected was 0), and some fungi (yeast only) were moderately contained mainly in lactic acid bacteria. Good Levan species is obtained, pH is steadily lowered to 4.9 or less despite the short-time fermentation at 30 ° C for 2 days, and the dough species basically shows a refreshing acid odor, generating mold. There was not. On the other hand, in the comparative example, the pH drop at the end of the fermentation is insufficient, the detection of coliforms, the growth of lactic acid bacteria is insufficient, the scent of the dough species is insufficient, or the result is one of the poor quality, It turned out that it was not obtained.

  From the above results, in the preparation of the Leuven species, in addition to the appropriate concentration of acetic acid, the addition of moderate concentration of this wasabi reduces the pH of the good dough species during fermentation, useful microorganisms (lactic acid bacteria, etc.) It has been found that the effect of promoting the growth of levan is exhibited, and it has the effect of improving the quality (fragrance) of Levan species and the effect of promoting fermentation, whereby it is possible to easily prepare a high quality Levan species in a short period of time.

(Example 3: Preparation of Levan seed (preparing 200 g of flour))
Seven kinds of doughs for Levan were prepared with the composition and conditions shown in FIG. Thereafter, the container prepared with the dough seed was covered with a wrap and allowed to stand at 30 ° C. for 2 days. In addition, about evaluation of the Levan type, it evaluated similarly to Example 1. FIG.

  As a result, 7 kinds of dough seeds were prepared at the beginning, pH measurement results at the end of fermentation, the number of various microorganisms in the dough seeds at the end of fermentation, the results of the average value of sensory evaluation of fragrance, and the results of the presence or absence of mold There were three.

  As a result, in the Levan species of Test Examples 8 to 10, the growth of coliform group was suppressed at 0 ° C. for 2 days at fermentation (the number of detected bacteria was 0), and a good Levan species mainly composed of lactic acid bacteria was obtained. The pH was steadily decreased to 4.9 or less, the dough seeds showed a basically refreshing acid odor, and no mold was generated. On the other hand, in the comparative example, the pH drop at the end of fermentation was insufficient, the detection of coliforms, lactic acid bacteria, yeast growth was insufficient, the scent of the dough species was insufficient, poor, generation of mold, It was found that it was not possible to obtain a high quality Levan species.

  From the above results, in the preparation of the Leuven species, in addition to an appropriate concentration of acetic acid, an appropriate concentration of mountain wasabi is added to lower the pH of the good dough species during fermentation, and useful microorganisms (lactic acid bacteria, etc.) It has been found that the effect of promoting the growth of levan is exhibited, and it has the effect of improving the quality (fragrance) of Levan species and the effect of promoting fermentation, whereby it is possible to easily prepare a high quality Levan species in a short period of time.

(Example 4: Preparation of Levin seed (preparing 200 g of flour))
Eight kinds of doughs for Levan were prepared with the composition and conditions shown in FIG. Thereafter, the container prepared with the dough seed was covered with a wrap and fermented at various temperatures for 4 days under standing conditions. In addition, about evaluation of the Levan type, it evaluated similarly to Example 1. FIG.

  As a result, 8 kinds of dough seeds were prepared at the beginning, pH measurement results at the end of fermentation, the number of various microorganisms in the dough seeds at the end of fermentation, the results of the average value of sensory evaluation of fragrance, and the results of the presence or absence of mold There were four.

  As a result, in the Levan species of Test Examples 11 to 14, the growth of the coliform group was suppressed at the fermentation temperature of 25, 35 ° C. for 4 days (the number of detected bacteria was 0), and some fungi (only yeast) were moderately composed mainly of lactic acid bacteria. Good Levan species is obtained, and the pH drops steadily to 4.6 or less in 4 days of fermentation, and the dough species shows a refreshing acid odor (partially refreshing acid odor and alcohol odor). There was no outbreak. On the other hand, in the comparative example, it was found that pH reduction at the end of fermentation was insufficient, lactic acid bacteria and yeast were insufficiently grown, and the dough species had a poor aroma. It was.

  From the above results, in the preparation of the Levan species of the present invention, fermentation of the dough species under an appropriate temperature condition causes a decrease in pH of the good dough species during fermentation and growth of useful microorganisms (lactic acid bacteria, etc.). It was found that a good quality Levin species can be obtained.

(Example 5: Preparation of Levin seed (preparing 100 g of flour))
Six kinds of doughs for Levan were prepared with the composition and conditions shown in FIG. Thereafter, the container prepared with the dough seed was covered with a wrap and fermented at 25 ° C. for various times under the standing conditions. In addition, about evaluation of the Levan type, it evaluated similarly to Example 1. FIG.

  As a result, 6 kinds of dough seeds are prepared early, pH measurement results at the end of fermentation, the number of various microorganisms in the dough seeds at the end of fermentation, the results of the average value of sensory evaluation of fragrance, and the results of the presence or absence of mold There were five.

  As a result, in the Levan species of Test Examples 15 to 16, the growth of the coliform group was suppressed at fermentation temperature, time 25 ° C., and 3.5 days (the number of detected bacteria was 0), and some fungi (yeast only) mainly composed of lactic acid bacteria A good Levan species containing a moderate amount of sucrose was obtained, the pH decreased smoothly to 4.8 or less in 3.5 days of fermentation, the dough species showed a refreshing acid odor and alcohol odor, and no mold was generated. . On the other hand, in the comparative example, the pH drop at the end of the fermentation was insufficient, the lactic acid bacteria and yeast were insufficiently grown, the scent of the dough species was insufficient, poor, and the occurrence of mold, resulting in a sufficient quality of the Levan species It was found that cannot be obtained.

  From the above results, in the preparation of the Levan species of the present invention, by reducing the pH of a good dough species during fermentation by fermenting the dough species under conditions of an appropriate temperature and fermentation time, useful microorganisms (lactic acid bacteria, etc.) It has been found that a good quality Levan species can be obtained.

(Example 6: Preparation of Levin seed (preparing 100 g of flour))
Four kinds of doughs for Levan were prepared with the composition and conditions shown in FIG. Thereafter, the container prepared with the dough seed was covered with a wrap and fermented at 30 ° C. for 3 days under static conditions. In addition, about the evaluation of the Levan type, the same evaluation as Example 1 and the evaluation of the uniformity of the dough type were performed.

  As a result, four kinds of dough seeds were prepared early, pH measurement results at the end of fermentation, dough uniformity evaluation results, the number of various microorganisms in the dough seeds at the end of fermentation, and results of average values of sensory evaluation of fragrance The result of the presence or absence of mold was as shown in FIG.

  As a result, in the Levan species of Test Examples 17 and 18, the growth of the coliform group was suppressed at the fermentation temperature of 30 ° C. for 3 days (the number of detected bacteria was 0), and some fungi (only yeast) were moderately composed mainly of lactic acid bacteria. In the fermentation, the pH decreased steadily to 4.7 or less in 3 days of fermentation, the dough species showed a refreshing acid odor and alcohol odor, and no mold was generated. On the other hand, in the comparative example, the pH drop at the end of the fermentation is insufficient, the dough at the time of preparation of the dough seed is uneven, liquid separation, coliform group growth, lactic acid bacteria, yeast growth is insufficient, the dough seed aroma As a result of either defects or mold generation, it was found that a sufficient quality of the Levan species could not be obtained.

  From the above results, in the preparation of the Levan seed of the present invention, the dough seed is prepared with an appropriate amount of water added during the preparation of the dough seed and fermented, thereby reducing the pH of the good dough seed during fermentation and useful. It was found that microorganisms (lactic acid bacteria, etc.) proliferated and that a good quality Levan species was obtained.

(Example 7: Preparation of Levin seed (preparing 100 g of flour))
Three kinds of doughs for Levan were prepared with the composition and conditions shown in FIG. Thereafter, the container prepared with the dough seed was covered with a wrap and fermented at 20 ° C. for 4 days under static conditions. In addition, about evaluation of the Levan type, it evaluated similarly to Example 1. FIG.

  As a result, three kinds of dough seeds were prepared early, the pH measurement results at the end of fermentation, the number of various microorganisms in the dough seeds at the end of fermentation, the results of the average value of sensory evaluation of fragrance, and the results of the presence or absence of mold There were 7 streets.

  From this, in the Levan species of Test Examples 19 to 21, the growth of the coliform group was suppressed at the fermentation temperature of 20 ° C. for 4 days (the number of detected bacteria was 0). In Test Example 19, some fungi (mainly lactic acid bacteria) In Test Examples 20 and 21, a good Levan species containing moderately lactic acid bacteria and yeast was obtained, and the pH decreased smoothly to 4.9 or less in 4 days of fermentation. In the acid odor and Test Examples 20 and 21, the dough species showed a refreshing acid odor and alcohol odor, and no mold was generated.

  From the above results, in the preparation of the Levan seeds of the present invention, even when a dough seed is prepared, an appropriate amount of commercial baker's yeast is added to prepare the dough seed and fermented. It has been found that a good quality Levan species containing moderately lactic acid bacteria and yeast can be obtained due to reduction and growth of useful microorganisms (lactic acid bacteria and the like).

(Example 8: Preparation of 300 g of flour)
In Example 8, mountain bread was produced by the no-time method using the standard bread combination shown in FIG. For comparison, a mountain-shaped bread was also produced as a comparative example by the same method without addition of Levan seed.

1) Dough mixing preparation conditions All the raw materials shown in FIG. 8 were put into a mixer ball, and mixed for optimum time with a small pin-type mixer to prepare bread dough. The dough mixing conditions and cocoon temperature are as follows. Mixing was performed at high speed until a little over the peak of electric energy, using changes in the electric energy of the pin mixer during mixing as an index. The soot temperature was 30 ° C. ± 1 ° C.

2) Division, Rounding, Bench Time, Molding, Final Fermentation, Baking Conditions Then, under the following conditions, division, rounding, bench time, molding, final fermentation, baking were performed to produce a mountain type bread.
Dividing, rounded: hand divided by 100 g of dough, rounded bench time: 30 ° C., humidity 70%, 20 minutes Molding: Molded with molder and put into bread mold: 38 ° C., humidity 85%, 70 minutes baking: 180 ° C, 25 minutes

  The bread making evaluation was performed by bread dough state, appearance, inner phase, texture, flavor evaluation by five panelists and specific volume measurement by rapeseed replacement method. Evaluations other than the specific volume were performed on bread that had been cooled for 1 hour at room temperature and then stored in polyethylene at 20 ° C. for 1 day. The specific volume was measured using a bread that had been cooled at room temperature for 1 hour, and the average value Was used as data. Moreover, as evaluation of aging of bread during storage, the bread of the crumb portion (after storage, 1 day) was evaluated as aging evaluation of bread stored at 20 ° C. in a polyethylene bag. The bread hardness was sliced into 2cm, and the center of the crumb of the three pieces in the center was cut into 3cm x 3cm, and the cut crumb was cut to half thickness at a speed of 1mm / s. The maximum stress when compressed was evaluated. The average value of the numerical value of three breads is shown as data.

  The results are shown in FIG. From this, the bread-making result of the dough of the test example to which an appropriate amount of the Levan seed of the present invention was added is generally better than that of the comparative example without the addition of the Levan seed. Bread flavor, specific volume improvement, and the effect of suppressing aging during storage of bread were remarkable.

  From the above results, in the bread making method of this example, the bread making property of the dough is remarkably improved by adding an appropriate amount of the Levan seed of the present invention, and in particular, the quality of the obtained bread is also flavor, specific volume, aging. Was found to be significantly improved.

(Example 9: Preparation of wheat flour 300g)
In Example 9, butter rolls were produced by the no-time method using the standard butter roll formulation shown in FIG. For comparison, a butter roll was also produced as a comparative example by the same production method without addition of Levan.

1) Dough mixing preparation conditions All the raw materials shown in FIG. 9 were put into a mixer ball, and mixed for optimum time with a small pin-type mixer to prepare a butter roll dough. The dough mixing conditions and cocoon temperature are as follows. Mixing was performed at high speed until a little over the peak of electric energy, using changes in the electric energy of the pin mixer during mixing as an index. The soot temperature was 30 ° C. ± 1 ° C.

2) Division, Rounding, Bench Time, Molding, Final Fermentation, Firing Conditions Next, splitting, rounding, bench time, molding, final fermentation, and firing were performed in the usual manner under the following conditions to produce a butter roll.
Division, round eyes: hand division by 40g of dough, round bench time: 30 ° C, humidity 70%, 20 minutes Molding: hand-molded into butter roll shape Final fermentation: 38 ° C, humidity 85%, 50 minutes Firing: 200 ° C, 10 Min

  The evaluation of bread making was performed according to the dough state during bread making, appearance, internal phase, texture, flavor, and appearance volume by five panelists. The appearance, internal phase, texture, flavor, and visual volume were evaluated for bread that was cooled at room temperature for 1 hour and then stored in polyethylene at 20 ° C. for 1 day, and the average value was used as data. Further, as evaluation of aging of bread during storage, bread hardness was evaluated as aging evaluation of bread stored at 20 ° C. for 2 days in a polyethylene bag, and the average value was used as data. The hardness was evaluated by the maximum stress when a circular plunger having a diameter of 5 mm was pressed to a depth of 1 cm against the upper mountain portion of the butter roll at a speed of 1 mm / s. The average value of the measurement results of three breads was used as data.

  The results are shown in FIG. From this, the bread-making result of the butter roll dough of the test example to which the appropriate amount of the Levan seed of the present invention was added is generally better than that of the comparative example without the addition of the Levan seed, and in particular, the addition of the Levan seed. As a result, the improvement of bread volume and the effect of suppressing aging during storage of bread were remarkable.

  From the above results, in the bread making method of the present example, the addition of an appropriate amount of the Levan seed of the present invention significantly improves the bread making properties of dough that contains a large amount of butter like butter roll, and the bread of the resulting bread It was found that the quality and aging were significantly improved.

(Example 10: Preparation of wheat flour 300g)
In Example 10, straw bread was produced by the straight method with the addition of various Luvin seeds of the present invention by the following method with the standard straw bread formulation shown in FIG. For comparison, rice cake bread was also produced as a comparative example by the same method without addition of Levan seed.

1) Dough mixing preparation conditions All the raw materials shown in FIG. 10 were put into a mixer ball, and mixed for optimum time with a small pin-type mixer to prepare a bread dough. The dough mixing conditions and cocoon temperature are as follows. Mixing was performed at high speed until a little over the peak of electric energy, using changes in the electric energy of the pin mixer during mixing as an index. The soot temperature was 30 ° C. ± 1 ° C.

2) Primary fermentation, splitting, rounding, bench time, molding, final fermentation, baking conditions Then, under the following conditions, primary fermentation, splitting, rounding, bench time, molding, final fermentation, baking and baking bread Manufactured.
Primary fermentation: 30 ° C, humidity 70%, divided for 60 minutes, round eyes: hand divided by 60g of dough, rounded bench time: 30 ° C, 20 minutes Molding: dough stretched into a circle, and 40g of straw placed on the center of the dough餡 Hand wrapped in bread shape, molded final fermentation: 38 ° C, humidity 85%, 60 minutes baking: 200 ° C, 11 minutes

  The evaluation of bread making was performed according to the dough state during bread making, appearance, internal phase, texture, flavor, and appearance volume by five panelists. The appearance, internal phase, texture, flavor, and visual volume were evaluated for bread that was cooled at room temperature for 1 hour and then stored in polyethylene at 20 ° C. for 1 day, and the average value was used as data. Moreover, as evaluation of bread aging during storage, bread hardness was evaluated for bread stored at 20 ° C. for 2 days in a polyethylene bag. The hardness was evaluated by the maximum stress when a circular plunger having a diameter of 5 mm was pressed at a speed of 1 mm / s to the top of the mountain pan to a depth of 1 cm. The average value of the measurement results of three breads was used as data.

  The results are shown in FIG. From this, the bread-making result of the koji bread dough of the test example to which an appropriate amount of the Levan seed of the present invention was added is generally better than that of the comparative example without the addition of the Levan seed, and in particular, the addition effect of the Levan seed. In addition, the flavor and volume of bread were improved, and the effect of suppressing aging during storage of bread was remarkable.

  From the above results, in the bread making method of this example, the addition of an appropriate amount of the Levan seed of the present invention markedly improves the bread making properties of a dough with a rich composition such as straw bread, and the quality of the resulting bread It was also found that the flavor, volume and aging were significantly improved.

(Example 11: Preparation of wheat flour 200 g)
In Example 11, a cookie was prepared with the standard cookie formulation shown in FIG. In addition, for comparison, a cookie by a similar manufacturing method without addition of Levan was also manufactured as a comparative example.

1) Cookie dough preparation conditions All raw materials having the composition shown in FIG. 11 were placed in a mixer bowl and mixed for an optimal time using a small pin-type mixer. The dough mixing conditions and cocoon temperature are as follows. Mixing was performed at a low speed with a pin-type mixer, and mixing was stopped when all raw materials were uniformly mixed. The soot temperature was 26 ° C. ± 1 ° C.

2) Laying, splitting / molding, and baking conditions Next, the cookie was manufactured by laying, splitting, molding, and baking under the following conditions.
Sleeping: Mix the dough after mixing into a certain lump, put it in a polyethylene bag, lay it in a refrigerator for 1 hour, divide it: Remove the laid dough from the refrigerator, and divide the dough into 10g pieces. Molded and fired into a circular shape with a height of: Molded dough is placed on an iron plate and fired at 170 ° C for 20 minutes

  The cookie was evaluated by evaluation of the dough state, appearance, internal phase, texture, and flavor during cookie production by five panelists. Appearance, internal phase, texture, and flavor were evaluated using cookies stored at 20 ° C. for 1 day in a polyethylene bag, and average values were used as data.

  The results are shown in FIG. From this, cookie dough of the test example to which an appropriate amount of the Levan species of the present invention was added, a generally good quality cookie was obtained compared to that of the comparative example without the addition of the Levan species. The improvement in appearance and flavor was remarkable.

  From the above results, in the cookie production of this example, the addition of an appropriate amount to the cookie dough of the Levan species of the present invention markedly improved the confectionery suitability of the cookie of the very rich dough, and the cookie obtained It was found that the quality (particularly the appearance and flavor) was significantly improved.

(Example 12: Preparation of wheat flour 200 g)
In Example 12, crackers were prepared with the standard cracker formulation shown in FIG. For comparison, a cracker was also produced as a comparative example by the same production method without addition of Levan.

1) Preparation conditions of cracker dough All raw materials having the composition shown in FIG. 12 were placed in a mixer ball, and mixing was performed for an optimum time using a small pin-type mixer. The dough mixing conditions and cocoon temperature are as follows. Mixing was performed at a low speed with a pin-type mixer, and mixing was stopped when all raw materials were uniformly mixed. The soot temperature was 26 ° C. ± 1 ° C.

2) Fermentation, division / molding, and firing conditions Next, crackers were produced by fermentation, division / molding, and firing under the following conditions.
Fermentation: Mixing the dough after mixing into a uniform lump, dividing at 30 ° C, 70% humidity, 60 minutes: Dividing the dough after fermentation into 10g pieces: Forming into a circular shape with a certain height using a roller Baking: Place the formed dough on an iron plate and bake at 170 ° C for 20 minutes

  The cracker evaluation was performed by evaluation of the dough state, appearance, internal phase, texture, and flavor when manufacturing crackers by five panelists. Appearance, internal phase, texture, and flavor were evaluated using a cracker after storage at 20 ° C. for 1 day in a polyethylene bag, and the average value was used as data.

  The results are shown in FIG. From this, the cracker dough of the test example to which an appropriate amount of the Levan species of the present invention was added, compared to that of the comparative example without the addition of the Levan species, generally good quality crackers can be obtained. The improvement in appearance, texture and flavor was remarkable.

  From the above results, in the cracker production of this example, by adding an appropriate amount to the cracker dough of the Levan species of the present invention, the confectionery suitability of the cookies that are fermented confectionery is significantly improved, and the quality of the resulting cracker (particularly, It was found that the appearance, texture, and flavor were significantly improved.

Claims (13)

A method for preparing a Leven species, comprising adding 0.05 to 0.3% by weight of acetic acid per grain flour when preparing the Leven species. The method for preparing a Leven species according to claim 1, wherein the amount of acetic acid added per grain flour is 0.08 to 0.15% by weight. A method for preparing a Levan species, comprising adding 0.05 to 0.3% by weight and 0.3 to 2.0% by weight, respectively, of acetic acid and wasabi per grain flour when preparing the Levan species. The method for preparing a Leven species according to claim 3, wherein the addition amounts of acetic acid and wasabi per grain flour are 0.08 to 0.15 wt% and 0.5 to 1.5 wt%, respectively. The method for preparing the Leuven species according to claims 3 and 4, wherein the wasabi used for the preparation of the Leuven species is a real wasabi or a mountain wasabi. The method for preparing a Levan species according to claim 1, wherein the fermentation preparation conditions for the Levan species are 20 to 40 ° C. and 1 to 6 days. The method for preparing a Leven species according to Claims 1 to 5, wherein the fermentation preparation conditions for the Leven species are 25 to 35 ° C and 2 to 4 days. The method for preparing a Leven species according to claim 6 or 7, wherein the dough for the Leven species is prepared by mixing 80 to 150 parts by weight of water with 100 parts by weight of grain flour. The method for preparing a Leven species according to claim 6 or 7, wherein the dough for Leven species is prepared by mixing 90 to 130 parts by weight of water with 100 parts by weight of cereal flour. The method for preparing a Levan seed according to claim 8 or 9, wherein the grain flour used for the preparation of the dough for the Levan seed is wheat flour, whole grain flour, rye flour, barley flour or rice flour. The method for preparing a Leven species according to claim 8 or 9, wherein the grain flour used for the preparation of the dough for the Leven species is wheat flour or whole grain flour. Breads produced by using 1 to 20% by weight of the whole flour used for producing breads and biscuits on the basis of the flour containing the Levene seed prepared by the method according to claims 1-11. Biscuits. Breads and biscuits produced by using 2 to 15% by weight of the whole flour used in the flour containing the Leven species prepared by the method according to claim 1-11.

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