JP2021501610A - ラクトバチルス・クラストラム株を含む焼成組成物 - Google Patents
ラクトバチルス・クラストラム株を含む焼成組成物 Download PDFInfo
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- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
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- C12N1/205—Bacterial isolates
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- Bakery Products And Manufacturing Methods Therefor (AREA)
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
Description
−「即時利用可能な活性サワードウ(Ready to use active sourdough)」は、発酵を開始するために適合させた菌株または液体サワードウスターターを使用する改善された種類のサワードウである。これらのサワードウは、ペースト状または液体であり得、一般に安定であり、例えば自動化された製パン工程で加工するのが容易である。パン生地をうまく発酵させるため、またはサワードウの多段階プロセスを開始するために十分な生きた乳酸菌および/または酵母が存在している。
−「即時利用可能な不活性な粉末または液体のサワードウ(Ready to use inactive powder or liquid sourdough)」は、伝統的なまたは工業的なベーカリーがその利便性のために使用していて、その理由としては品質が一定であり、使用が容易であるためである。それらは、長い発酵工程を直接回避し、酸味および従来のサワードウの風味をもたらす。
−穀類および/または穀物片、ならびに液体、好ましくは水を含む(液体)混合物を、少なくとも1種のラクトバチルス・クラストラム株LMG p−29154で発酵させることで(液体)サワードウを得る工程;および
−場合により、(液体)サワードウを乾燥させることで乾燥組成物を得る工程を含む方法に関する。
−穀類および/または穀物片、ならびに液体、好ましくは水を含む(液体)混合物を、少なくとも1種のラクトバチルス・クラストラムLMG p−29154菌株で発酵し、それによって(液体)サワードウを得る工程;および
−場合により当該(液体)サワードウを乾燥させることによって乾燥組成物を得る工程を含む方法を提供する。
本発明を以下の非限定的な実施例で説明する。
ラクトバチルス・クラストラムLMG P−29154を中国の株源から単離した。ペトリ皿上でラクトバチルス・クラストラムLMG P−29154株(図1A)は参考L.クラストラムLMG23699(図1B)と形態的な差異を示している(図1Aおよび1B参照)。
株: ラクトバチルス・クラストラムLMG P−29154(2015年11月12日にBCCM/LMG(Laboratorium voor Microbiologie-Bacterienverzameling;ヘント大学;K.L.Ledeganckstraat35;B-9000、ヘント、ベルギーに寄託)、BCCM/LMG細菌コレクションから得られたラクトバチルス・クラストラム LMG23699。
ラクトバチルス・クラストラムLMG P−29154株を、MRS培地(ペプトン10g/l、肉エキス8g/l、酵母エキス4g/l、グルコース20g/l、Tween80 1g/l、K2HP04 2g/l、酢酸Na.3H2O 5g/l、クエン酸三アンモニウム2g/l、 MgS04.7H20 0.2g/l、MnS04.4H20 0.05g/l、pH6.5)中、50ml中、35℃にて2〜3日間増殖させた。前の工程からの150μlの培養物を1.5Lの新鮮なMRS培地に接種し、35℃で2〜3日間インキュベートした。
実施例2のサワードウの揮発性分子中の含量を、SPME−GC−MS(固体相マイクロ抽出(SPME)およびガスクロマトグラフィー−質量分析(GC−MS))によって比較した。
実施例1のサワードウを使用して、蒸しバンズを製造した。レシピに加える前に、実施例1のサワードウを炭酸ナトリウム(Na2C03)で約4.0〜4.2のpHに中和した。バンズ生地の組成を表2に示す。
三点比較試験において2種のスチームバンズを19人のパネルに提示した。この試験において3つのサンプルが提案された。それらのうちの2つが同一であり、3つ目が異なるものであった。人々には他の2つのサンプルとは異なるサンプルを見つけるよう求めた。回答することは必須であった。
例3のサワードウを用いて北部中国式蒸しパンを製造した。同一のレシピを用いてサワードウを含まない参考の蒸しパンを製造した。成分を表3に示す。
蒸しパンは消費者のパネルによって評価された。参加者は、全体的な品質および風味の品質の点で、他のサンプルと比較して1つのサンプルに対する自身の好みを回答するように求められた。97人の参加者が評価に参加した。結果は、Wilcoxonモデルを用いたXLSTATを使用して分析した。結果を表4に示す。
例2のサワードウを使用して、南部中国式蒸しパンを製造した。同一のレシピを用いてサワードウを含まない参考の蒸しパンを製造した。成分を表5に示す。
蒸しパンは消費者のパネルによって評価された。参加者は、全体的な品質および風味の品質の点で、他のサンプルと比較して1つのサンプルに対する自身の好みを回答するように求められた。118人の参加者が評価に参加した。結果は、Wilcoxonモデルを用いたXLSTATを使用して分析した。結果を表6に示す。
Claims (15)
- BCCM/LMG培養コレクションにて受託番号LMG P−29154で寄託されたラクトバチルス・クラストラム株またはその変異体。
- 請求項1に記載の株を含んでなる、ベーカリー製品を製造するための焼成組成物。
- 前記焼成組成物が、ベーカリー組成物用のスターター培養物、サワードウ、またはサワードウ製品から選択される、請求項2に記載の焼成組成物。
- 1種以上の乳酸菌株および/または1種以上の酵母株をさらに含んでなる、請求項2または3に記載の焼成組成物。
- 前記1種以上の乳酸菌株が、リューコノストック属またはラクトバチルス属などの酸形成細菌から選択され、かつ/または前記1種以上の酵母株が、サッカロミセス、カンジダ、ピチア、クルイベロミセスまたはハンゼヌラ株から選択される、請求項4に記載の焼成組成物。
- 前記1種以上の乳酸菌株が、ラクトバチルス・プランタルム、ラクトバチルス・ブレビス、ラクトバチルス・サンフランシスエンシスおよび/またはラクトバチルス・ロイテリから選択され、かつ/または前記1種以上の酵母株が、サッカロミセス・セレビシエおよびサッカロミセス・エキシグウスから選択される、請求項4または5に記載の焼成組成物。
- 前記焼成組成物がサワードウまたはサワードウ製品である、請求項2〜6のいずれか一項に記載の焼成組成物。
- 前記焼成組成物が穀物または穀物片、ならびに場合により糖および/またはミネラルをさらに含んでなる、請求項7に記載の焼成組成物。
- 前記焼成組成物が、請求項1に記載の少なくとも1種のラクトバチルス・クラストラム株によって発酵される、請求項7または8に記載の焼成組成物。
- 前記焼成組成物が、活性もしくは不活性のサワードウまたはサワードウ製品である、請求項7〜9のいずれか一項に記載の焼成組成物。
- 前記焼成組成物がスターター培養物である、請求項2〜6のいずれか一項に記載の焼成組成物。
- 請求項7〜10に記載のサワードウまたはサワードウ製品の製造方法であって、
−穀類および/または穀物片、ならびに液体、好ましくは水を含んでなる(液体)混合物を、少なくとも1種のラクトバチルス・クラストラム株LMG p−29154で発酵させて(液体)サワードウを得る工程;および
−場合により、該(液体)サワードウを乾燥させて乾燥組成物を得る工程を含んでなる方法。 - 食品の製造における、請求項2〜11のいずれか一項に記載の焼成組成物の使用。
- 請求項2〜11のいずれか一項に記載の焼成組成物を含んでなる、ベーカリー製品。
- 蒸したバンズである、請求項14に記載のベーカリー製品。
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