JP2886561B2 - Bread making method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a fragrant bread.

2. Description of the Related Art It is known that alcohols, particularly isoamicoalcohol and isobutyl alcohol, are important components that determine the aroma characteristics of bread (new edition, list of brewing components, Japan Brewing Association 1977). It is also known that these alcohols are mainly produced by yeast used for bread production (revised "Sake Yeast Research", Sake Yeast Research Society Showa)
55 years).

Two pathways have been proposed for the production of higher alcohols by yeast [The Yeasts, Vol. 3, p.
9-195, Academic Press (197)
0)]. That is, the Ehrlich pathway, in which yeast takes in extracellular amino acids, deaminates and carbonates, and is reduced to an alcohol having one less carbon number, oxoacid, which is an intermediate in the amino acid biosynthesis pathway of yeast, undergoes reduction after decarboxylation. It is a system to be done.

Attempts to increase the production of higher alcohols by adding amino acids by using amino acids have already been reported in baker's yeast (Yeast Industry Association Technical Report, No. 51, 35).
46, November 1981].

An attempt to increase the production of higher alcohols using amino acids by enhancing the activity of the amino acid biosynthesis system using a yeast is a method for producing alcoholic beverages using a mutant yeast that produces a large amount of aroma components such as isoamyl alcohol and isoamyl acetate. [Journal of the
Institute of Brewing (Journal
of the Instutite of Brewing) Vol. 72, p. 50-56 (196
6)], a method using a norvaline- or norleucine-resistant strain [Journal of the Brewing Society
of Japan), Vol. 76, No. 12, p. 843-847 (1981)],
A method using a 5'-5'-5'-trifluoro-D, L-leucine resistant strain (JP-A-62-6669) is known.

In addition, there is known an example in which the amount of lysine accumulated inside and outside cells is increased by using a yeast belonging to the genus Saccharomyces and having S- (2-aminoethyl) cysteine resistance [Journal of Famente] Technology (J.Ferment.Technol.) Vol. 55,189-192 (1977),
And Vol. 56,189-192 (1978), JP-A-61-274676.
No.].

Problems to be Solved by the Invention There is a need for a method for obtaining fragrant bread.

Means for Solving the Problems The present invention relates to bread using a yeast belonging to the genus Saccharomyces, having resistance to S- (2-aminoethyl) cysteine, and having a high ability to produce isoamyl alcohol and isobutyl alcohol. A method for producing the same.

As the yeast used in the present invention, any yeast can be used as long as it belongs to the genus Saccharomyces, has S- (2-aminoethyl) cysteine resistance, and has a high ability to produce isoamyl alcohol and isobutyl alcohol.

A specific example is Saccaromyces cerevisiae ( Sacc
haromyces cerevisiae ) AEC30 (FERM BP-2481) (hereinafter referred to as AEC30) and the like. Such a yeast is, for example, a mutagenesis method known to commercially available yeasts (for example, baker's yeast, beer yeast, wine yeast, sake yeast, shochu yeast, etc.),
For example, irradiation with ultraviolet light, radiation, or N-methyl-N '
-Nitro-N-nitrosoguanidine, ethyl methanesulfonate and the like can be obtained by appropriately applying a method of contacting a drug.

 Next, an example of obtaining a mutant strain (AEC30) will be described.

Saccharomyces cerevisiae diamond yeast YST (baker yeast, cultivated in YPD medium (yeast extract 1%, peptone 2%, glucose 2%, pH 6.0) at 30 ° C for 16 hours
Kyowa Hakko Kogyo Co., Ltd. was suspended as hereinafter referred to as YST) becomes microbial cells concentration of 10 ⁸ cells / ml in 0.2M phosphate buffer (pH8.0) to.

Then, ethyl methanesulfonate was added to the suspension to a final concentration of 30 μl / ml, left at 30 ° C. for 60 minutes, and then the cells were collected by centrifugation. The cells were washed with a 5% aqueous sodium thiosulfate solution, and further washed with a phosphate buffer (pH 6.0). The cells were plated at 30 ° C. on a plate medium (Difco Bacto yeast nitrogen base 0.67%, glucose 2%, agar 1.5%) containing 10 mg / ml of S- (2-aminoethyl) cysteine hydrochloride. 4
Cultured for days.

As a superior mutant from a colony that appeared on an agar plate
AEC30 was selected. AEC30 was internationally deposited on June 15, 1989 with the Research Institute of Microbial Industry and Technology, and the FBRM B
P number is given.

The aroma component of the culture solution of each yeast was measured by the following method.
YST and AEC30 were statically cultured in YPD medium at 30 ° C. for 2 days. The aroma component of the obtained culture solution was subjected to head space gas chromatography [Journal of the Brewing Society of Japan (Journal)
of the Brewing Society of Japan), Vol. 68, p. 59-61
(1973)].

 Table 1 shows the results.

Next, the sensitivity of AEC30 and YST to drugs was examined.

S- (2-aminoethyl) cysteine was added to Bact East Nitrogen Base (Difco)
The resulting mixture was mixed with each concentration shown in the table to obtain an agar plate medium. AEC30 and YST were inoculated into this medium, and growth was observed after 2 days at 28 ° C. Table 2 shows the results.

Next, the lysine-producing ability of AEC30 and YST was examined.

Both strains were fragrantly cultured in a Bacto yeast nitrogen-based medium, and the amino acids inside and outside the cells were analyzed with an amino acid analyzer. Table 3 shows the results. In addition, the display is mg% for extracellular amino acids. The intracellular amino acids are those extracted from cells with hot water and expressed per dry cell weight (mg / g).

As is clear from Table 3, in AEC30, no increase in lysine was observed both inside and outside the cells.

 Next, a method for producing bread will be described.

(Culture of baker's yeast)

Yeast is cultured in a normal medium containing a carbon source, nitrogen source, inorganic substances, amino acids, vitamins, etc. under aerobic conditions while adjusting the pH, and the cells are collected and washed, suitable for bread production. Yeast cells can be obtained.

As a carbon source in the medium, glucose, sucrose,
Starch hydrolyzate, molasses and the like can be used, and particularly, molasses is preferably used.

As the nitrogen source, ammonia, ammonium chloride, ammonium sulfate, ammonium carbonate, ammonium acetate, urea, yeast extract, corn steep liquor and the like can be used. As inorganic substances, magnesium phosphate, potassium phosphate, etc., as vitamins, pantotensan,
Thiamine and the like can be used. The culture is suitably sulfurized culture.

[Baking method]

The bread is made of wheat flour as a main material, and salt, oil and fat, water and the yeast obtained above are added to make bread dough. Further, if necessary, sugar, skimmed milk, a bread improving agent (east food), eggs and the like may be added to the dough.
Representative baking methods include the direct kneading method and the sponge method. The former is a method in which all ingredients are mixed from the beginning, and the latter is a method in which yeast and water are first added to a part of flour to remove sponge. It is a method of making and combining the remaining ingredients after fermentation.

For example, in the direct kneading method, after kneading all the raw materials, 25-30 ° C
Fermentation, splitting, aging (bench), shaping, and stuffing. After passing through a proofer (35-40 ° C), baking (200-240
° C).

 Examples will be described below.

Example 1 AEC30 and YST were used as yeast, and the following method was used.
Culture was performed using a 30 l jar fermenter.

[Seed culture] YPD medium, 30 ° C, shaking for 24 hours [Main culture] Molasses 3.5 l (sugar content 30%) Urea 20 g KH ₂ PO ₄ 5 g Exponential sulfurization culture 10 hours pH control, pH 4.5, ammonia control Culture temperature 30 After culturing, the yeast was washed with water and dehydrated to obtain a pressed yeast.

Using the above-mentioned cultured yeast, bread was produced in accordance with the following formulation and process.

(Blend) Strong flour 100 (parts by weight) Yeast 3 Yeast food 0.1 Sugar 6 Salts 1.8 Skim milk powder 2 Shortening 4 Water 62 (Process) Dough kneading: Low speed 3 minutes, Medium speed 6 minutes, Medium speed 5 minutes (SC151 type, (Kanto Mixing Machine Industry Co., Ltd.) Kneading temperature: 27 ° C Floor time: 28 ° C, 40 minutes Bench time: room temperature 15 minutes Proofer: 40 ° C, humidity 85%, 50 minutes Firing: 215 ° C, 30 minutes The aerobic component of bread was measured as follows.
Put 20g of crushed bread in a 100ml vial and seal
After heating at 50 ° C. for 30 minutes, quantification was performed by head space gas chromatography.

 The results are shown in Table 4.

As is clear from the table, the use of AEC30 as yeast yielded a savory bread compared to the case of using YST.

Effect of the Invention According to the present invention, a scented bread can be obtained.

Continuation of front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A21D 8/04 C12N 1/18

Claims (1)

(57) [Claims] 1. A method for producing bread, comprising using yeast belonging to the genus Saccharomyces, having resistance to S- (2-aminoethyl) cysteine, and having a high ability to produce isoamyl alcohol and isobutyl alcohol.