JP3066587B2 - How to make sour bread - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing sour bread, and particularly to a method for producing a sour bread, which has a good fragrance, has a favorable sour taste, has an excellent texture, and contains lactic acid bacteria and is healthy.
The present invention relates to a method for producing delicious sour bread, which is suitable for eating as it is or toasted as a sandwich.

[0002]

2. Description of the Related Art There are sour breads called sour breads in various parts of the world. However, in many cases, sour bread is often made based on seeds traditionally held by each manufacturer. It has been conveyed as know-how of each bakery. For example, raisins are used as the original species, that is, yeast and lactic acid bacteria attached to the raisins are grown and used as the original species.

[0003] However, microorganisms in sourdoughs such as yeast and lactic acid bacteria directly involved in sourbread production, particularly lactic acid bacteria, have been of interest to bacteriologists academically, and have been isolated and identified since ancient times.
Numerous types of lactic acid bacteria have only been shown to be involved in this, and there are few reports of sourbread production using these.

[0004] Microorganisms other than yeast and lactic acid bacteria growing on these original species have also been used as empirically effective microorganisms and as safe ones. In recent years, a product called natural yeast bread seed has been sold, and sourbread bread has been manufactured and sold using this product.
In addition to lactic acid bacteria, there is a mixture of sanitary microorganisms, which is far from industrially well-managed bread.

[0005] The useful microorganisms involved in sourbread production are mainly yeasts belonging to the genus Saccharomyces.
accharomyces cerevisiae or Saccharomyces exigu
It is a group of yeasts such as us. On the other hand, lactic acid bacteria group
obacillus lactic acid bacteria, but the strain is identified,
There are few examples of practically effective use.

[0006] As described above, the production of sour bread by specifying a strain is complicated and difficult to control the fermented dough.

[0007]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to analyze and identify the type and function of microorganisms involved in sourbread production, which have been unknown, and to obtain the desired sourbread. The purpose is to select appropriate microorganisms for producing bread and establish industrial production conditions compatible with them. Also, from the aspect of consumption, food hygiene, using only microorganisms that were safe, moderately sour, delicious, light, or heavy sour worked, good taste, good texture, It is to produce fragrant breads industrially.

[0008]

Means for Solving the Problems As a means for solving the present invention, by analyzing and examining the microflora of a large number of natural yeast bread species, the coexistence of yeast and lactic acid bacteria is required for sourbread production. It turned out to be necessary to proceed. Therefore, it has a moderate sour taste, that is, a light or heavy sour sauce.
For taste sourbread production, acid resistance, namely lactic acid,
It was essential to select yeast having a high fermentation ability in the presence of acetic acid and excellent in aroma formation. In addition, it was desired to select a homofermentative lactic acid bacterium having a favorable effect on yeast fermentation and exhibiting a preferable acidity, particularly a lactic acid bacterium capable of growing at a low temperature of about 10 ° C. By securing both of these microorganisms,
Moderate acidity from the symbiosis test results with heterofermentative lactic acid bacteria,
In other words, they found conditions that could produce a light or heavy sour taste, and established an appropriate sour, light, or heavy sour taste, fragrant, delicious, and a good sour bread manufacturing method. .

In the present invention, from the symbiosis test of lactic acid bacteria and yeast, when both of them are simultaneously added to the dough and fermentation is carried out, the yeast grows vigorously and ferments at a medium temperature of 20 to 30 ° C., and the lactic acid bacteria grow. In addition to inhibiting lactic acid, the present inventors have found that even the lactic acid produced by the lactic acid bacterium is utilized to reduce this. Therefore, when producing a bread with a heavy acidity, fermentation is performed by adding heterofermentative lactic acid bacteria, or selection of the addition time of the yeast or appropriate suppression of yeast fermentation within a range that does not affect bread making. Admitted that it was necessary.

Thus, in the simultaneous addition of yeast and lactic acid bacteria, the seed dough is fermented immediately after the preparation, preferably at a low temperature of 10 ° C., and after an appropriate fermentation process, the dough is mixed with the dough raw material, and the mixture is mixed by a usual method. It is to be fermented.

[0011] Prior to the addition of lactic acid bacteria to the seed dough , when yeast is added, the growth of the lactic acid bacteria is slightly suppressed, so that during the production of sour bread, the amount of the lactic acid bacteria added is 1.5 times that of the normal case. That is, it is added at least about 45 times the number of yeasts.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to the production of sour bread.
In the brewing process, it is brewed in traditional sake brewing
Manifested in "Kimoto", 5 ° viable <br/> homofermentative low growth lactobacilli Lactobacillus sake at a low temperature of C, 30 ° C. in malted rice juice medium, the milk obtained by performing 20 hours static culture An appropriate amount of the acid bacterium suspension and a nutrient medium for yeast at 30 ° C and 20 ° C.
Growing vigorously even in the presence of lactic acid, obtained by performing aeration culture for hours
The yeast cells which, added to the bread ingredients mainly composed of flour, after mixing at 26 ° C, water evaporates and the foreign matter
Cover with plastic wrap to prevent yeast contamination.
Lactic acid fermentation is carried out at a low temperature of 10 ° C., which is hardly recognized , for 40 hours. However, fermentation for longer
The dough is then damaged, making it unsuitable for baking. Ma
If fermentation is performed at a temperature higher than 15 ° C, yeast fermentation will be strong.
It became prosperous, and the yeast consumed lactic acid produced by lactic acid bacteria,
Not an appropriate sourdough. Low temperature below 5 ° C
The activity of the lactic acid bacteria is suppressed in the
Cannot be manufactured. This way, can be the seed production areas, small
40% for flour material consisting of 90% wheat flour and 10% rye flour
% , Salt 2%, malt solution 0.075% and
68% water as the dough mixed material mixing, 28 ° C.,
After a floor time of about 180 minutes has been reached, it is divided and molded to the desired weight . After final proof of further 28 ℃ about 120 minutes, and baked between 240 ° C, 40 min.

The lactic acid bacteria suspension obtained by culturing in the same manner as described in the preceding paragraph is added to bread ingredients, mixed, covered with plastic wrap, and fermented at 10 ° C. for 40 hours. Immediately after the fermentation is completed, this is added to the dough raw material, and at the same time, a predetermined amount of the yeast cells obtained in the same manner as in the preceding paragraph is added, and mixing is performed.
After a floor time of about 120 ° C. for about 120 minutes, division and molding are performed.

[0014]

Example 1 Dough was prepared by mixing the seeds and dough (for 3 kg of main kneading) shown in the following table. [Table 1] (Seed mix) (Dough mix) Wheat flour 540.0g 2,700g Rye flour 270.0g 300g Salt-60g Malt 2 times liquid-4.5g Water 405.0g 2,040g Lactic acid bacteria (wet cells) 16.2g-Yeast 32.4g ―― Seed ―― 1,200g The seed material was kneaded at 26 ° C, and then covered with wrap at 10 ° C for 40 hours to avoid contamination and drying. The dough was kneaded at 24 ° C., and after taking a floor time of 28 ° C. and 180 minutes, it was divided into 550 g portions and a bench time of 35 minutes was obtained by round molding. Perform a further proofing at 28 ° C for 120 minutes.
Baking was performed at 40 ° C. for 40 minutes. The burn-out rate was less than 20%.
After tasting, it was a delicious sourbread with moderate acidity.

Bread was prepared using the following seeds and dough. 180 minutes and 140 minutes for floor time, 10 for hoiro time
Two baking tests were performed at 0 and 140 minutes. Increasing the proofing time reduced the acidity and did not produce sour bread. (Table 2) (Seed mix) (Dough mix) Wheat flour 670 g 900 g Rye flour 330 g 100 g Water 500 g 680 g Lactic acid bacteria suspension 340 g-Yeast 25 g-Malt doubled solution-6 g Salt-18 g Seed-500 g The lactic acid bacteria suspension was 2.6 × 10 ¹⁰ cfu / g, and the wet yeast cells were 1.1 × 10 ¹⁰ cfu / g.

[0016]

According to the method for producing a sourbread according to the present invention, there is an advantage that a sourbread of a constant quality can be produced reliably. In seed culture, it is possible to obtain a product which is less likely to be contaminated by microorganisms of other species and is stable in quality. In addition, specific microorganisms, especially in traditional sake brewing
Raw at a low temperature of 5 ° C, which is manifested in the brewed “kimoto”
Lactobacil , a homo-fermentable low-temperature lactic acid bacterium that can grow
By using lus sake and yeast, it is possible to control the production of organic acids that significantly affect the flavor, and to produce a moderately sour taste with a pleasant taste.

Further, it is possible to produce sourbread having a desired acidity by controlling the temperature, and it is possible to produce heavy sourbread with more odorous bacteria by increasing the types and the number of lactic acid bacteria used and producing the sourbread with a good odor. Moderate acidity,
A hard crust with a characteristic striped pattern and a large viscoelastic
A day consisting of a so-called open crumb with small cavities
A delicious sour bread that lasts. In addition, even if it is not harmful to food hygiene, it has a very beneficial effect such as the production of hygienic and delicious sourbread with little contamination of unknown microorganisms.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A21D 8/04 BIOSIS (DIALOG) WPI (DIALOG)

Claims (8)

(57) [Claims] Claims 1. In the process of sourbread production, to the dough, to the "kimoto" brewed in traditional sake brewing
Lactobacillus sake , a homozygous fermented low-temperature-growing lactic acid bacterium that can be grown at a low temperature of 5 ° C , or a heterofermentative lactic acid bacterium is added to the homo-fermented low-temperature-grown lactic acid bacterium,
Further, yeast having lactic acid assimilation ability and acid resistance is added, and a low temperature of 5 to 15 ° C, preferably a low temperature of 10 ° C
And using a seed dough fermented for about 40 hours . 2. A homo-fermented lactic acid bacterium that gives a favorable taste and aroma to a brewed product and can be grown even at a low temperature of 5 ° C.
actobacillus sake, Lactobacillus bava-ricus, La
ctobacillus curvatus , heterofermentative lactic acid bacteria,
2. The method for producing a sour bread according to claim 1, wherein the microorganism is grown at a medium temperature (20 to 30 [deg.] C.). 3. A yeast having resistance to lactic acid bacteria or lactic acid produced by said lactic acid bacteria and having lactic acid assimilation ability, having a favorable aroma and excellent fermentation ability.
The method for producing sour bread according to claim 1, wherein the yeast is ces yeast. The 4. A homofermentative low growth lactobacillus, when added with hetero fermentation type lactic acid bacteria and yeast, simultaneously or in addition to the species dough until the end of fermentation, a low temperature
(5 to 15 ° C.), preferably after fermenting at about 10 ° C. for about 40 hours , adding this to the dough, and further fermenting at a normal method, that is, at an intermediate temperature, preferably at 28 ° C. A method for producing a sour bread according to claim 1. 5. The yeast is added at the same time as adding lactic acid bacteria to the seed dough , or until the fermentation of lactic acid bacteria is completed.
Others, characterized in that it is up to immediately claim 1 or 3
Method for producing the described sourbread 6. The method for producing a sour bread according to claim 4 , wherein the fermentation time at a medium temperature is a time suitable for exhibiting a moderately preferred sour taste. The ratio of the addition ratio of 7. The lactic acid bacteria, the ratio appropriate to exhibit acidity moderate preference, preferably according to claim 4 or 5, wherein the at the pan about 30 times greater than the number of yeast Manufacturing method of sour bread. 8. A process for producing sour bread , wherein a lactic acid bacterium grown at a low temperature is added, and a yeast having acid resistance is added simultaneously or at a different time, and fermented at a low temperature (5 to 15 ° C., preferably 10 ° C.). Fermentation time of seed dough is 4
The method for producing a sour bread according to claim 1, wherein the time is about 0 hours.