JP4728769B2 - Production and utilization of sour dough containing high concentrations of γ-aminobutyric acid - Google Patents

Description

  The present invention relates to the field of food production. More specifically, the present invention relates to the production of dough for bread making, and in particular to the production of sour bread seed dough and dough.

  In the food industry, safe and reliable food distribution is strongly desired, and the appearance of delicious and easy-to-eat foods that contribute to human health is desired.

  Bread is not only a staple food in Europe and the United States, but also in Japan, it has the status of a staple food after rice. Currently bread is useful not only as an energy source but also as a luxury food, health food, and beauty food. Consumers who actually eat bread want not only an energy source but also nutrients and ingredients related to health and beauty that are easy to consume during meals and delicious bread.

  For example, breads tend to prefer rich and soft types, but on the other hand, genuine orientation is desired. As an example of the real intention, there is a growing tendency to desire meal breads with hard crusts using organic produce. Typical breads include sour breads that have been eaten for a long time in Northern Europe and North America.

  Sour bread is sour bread and is roughly divided into rice sour bread made from rye flour and wheat sour bread made from wheat flour. A special dough type called sourdough is used for the starter for sour bread dough fermentation.

  In the classic sourdough production method, a special dough called “sourdough” is used as a starter (seed) for dough fermentation. Sourdough was planted every day by households and people in the area, and was updated as a seed for burning sour bread the next day. In this sourdough, lactic acid bacteria that produce acids are also found, including yeast necessary for dough fermentation (expansion). Sour species contain lactic acid bacteria, but it has been known in the past reports that lactic acid bacteria contained in sour species are bacteria of the genus Lactobacillus, which is a lactobacilli (Non-patent Document 1).

  In North America and San Francisco, the San Francisco sour bread is especially famous. These sourdoughs that are unique to each region and home are a unique mixture of fungi that adapts to bread making and gives the bread a good aroma and taste. The mixture of bacteria that is the source of this sourdough is unique in the type of bacteria. Even if you try to produce sour bread in Japan and other countries using a mixture of these unique bacteria, it cannot generally be produced successfully. This problem has been overcome by using a specific lactic acid bacteria strain (Patent Document 1).

  However, whether or not sour bread can be produced as described above largely depends on the bacteria used for producing the sourdough. If the bacteria used are changed drastically, such as using a genus that has not been used in the production of sour bread dough in the past, not only the properties such as flavor will change significantly, but also for the production of sour bread. Attempts to modify the sourdough and develop a better sourdough have not been successful, as the fermentation itself was thought to be unsuccessful.

  Similar to the genuine orientation shown above, functional foods have also attracted attention in recent years.

  γ-Aminobutyric acid (GABA) is a type of amino acid that is a neurotransmitter that is abundant in the central nervous system such as the brain and spinal cord. It improves the blood flow of the brain, increases the oxygen supply, and promotes the metabolic function of brain cells. Let A decrease in brain GABA concentration induces convulsions. In addition, GABA lowers blood pressure, prevents diabetes and improves diabetes, activates kidney function, improves liver function, prevents obesity, improves menopause, improves indefinite complaints, improves sleep disorders, sedation It has various functions such as action, memory impairment improvement action, and deodorization action. Therefore, the food containing GABA is expected to be effective as a functional food having these functions.

GABA is contained in rice germ and the like, but it is difficult to take a sufficient amount in daily life. Therefore, it is considered that a functional food containing a sufficient amount of GABA is useful as a food that provides the above action.
Japanese Patent No. 3066587 The Science of Breadmaking <I> The Science of Breadmaking Process, Yasuo Tanaka, edited by Hiroshi Matsumoto, Mitsuhiro Co., Ltd., October 1997

  Normal breads contain sufficient ingredients necessary to maintain adequate nutrition and health, and satisfy the consumer's taste of authentic taste, while being good for health and beauty, as well as delicious bread Development of bread-related foods that can be nourishing, easy to chew, and easy to eat is desired. Therefore, the subject of this invention is providing the method for manufacturing the foodstuffs (especially breads, such as sour bread) which satisfy these requirements.

  Conventionally, bacteria found in sourdough for producing sour bread were Lactobacillus genus, which is a lactobacillus, and baker's yeast. Therefore, conventionally, bacteria other than baker's yeast and Lactobacillus genus have not been used for sour bread.

  Surprisingly, however, we have produced GABA production in the production of sourdough by using not only lactobacilli, especially thermophilic lactic acid bacteria, but also mesophilic lactic acid cocci used in normal cheese fermentation. The present inventors have found that the amount is remarkably increased, solved the above problems, and completed the present invention.

  Furthermore, the present inventors have found that the growth rate of mesophilic lactic acid cocci and thermophilic lactic acid bacteria is remarkably increased by using rye flour and / or milk powder (for example, whey powder), thereby completing the present invention. I let you.

Accordingly, the present invention provides the following.
(1) A method for producing sour dough,
(A) culturing a mixture of grain flour and a mesophilic lactic acid bacterium and a thermophilic lactic acid bacterium.
(2) The method according to item 1, wherein the thermophilic lactic acid bacterium is selected from the group consisting of bacteria belonging to the genus Streptococcus and bacteria belonging to the genus Lactobacillus.
(3) The bacterium belonging to the genus Lactobacillus is Lactobacillus delbrueckii subsp. 3. The method according to item 2, which is JCM1002 strain of bulgaricus.
(4) The method according to Item 2, wherein the bacterium of the genus Streptococcus is NBRC13957 strain of Streptococcus thermophilus.
(5) The method according to item 1, wherein the mesophilic lactic acid cocci are bacteria of the genus Lactococcus.
(6) The bacterium belonging to the genus Lactococcus is Lactococcus lactis subsp. 6. The method according to item 5, which is NBRC13957 strain of Cremoris.
(7) The bacterium belonging to the genus Lactococcus is Lactococcus lactis subsp. 6. The method according to item 5, which is selected from the group consisting of Lactis NBRC12007 strain, JCM1158 strain and JCM5805 strain.
(8) The method according to item 1, wherein the culturing is performed at 23 to 30 ° C.
(9) A method for producing sour bread,
(A) a step of culturing a blended raw material and a mixture of mesophilic lactic acid cocci and thermophilic lactic acid bacteria,
Including the method.
(10) The method according to item 1, wherein in the step (a), a dough mixed with only a part of the blended raw materials is used, and the method further includes the following:
(B) a step of separating the fungus obtained by the step (a); and (c) a step of mixing, kneading, and culturing the remaining blended raw material and the separated fungus,
Including the method.
(11) The method according to item 1, wherein the step (a) is performed in a solution containing only a part of the blended raw materials, and the method further includes:
(D) adding and kneading the culture solution of step (a) to the remaining blended raw materials,
Including the method.
(12) The method according to item 1, wherein the total amount of flour used is:
5 to 100 parts by weight of (i) rye flour, (ii) milk powder, or (iii) rye flour and milk powder;
1 to 20 parts by weight of high protein food material; and 50 to 75 parts by weight of water,
Wherein the is added to the culture.
(13) The method according to item 12, wherein 20 parts by weight of the high protein food material is added to the culture.
(14) The method according to item 12, wherein 5 parts by weight of the high protein food material is added to the culture.
(15) The method according to item 12, wherein 65 parts by weight of water is added to the culture.
(16) Sour dough produced by the method of item 1.
(17) The sour dough according to item 16, comprising 25 mg / 100 g dough of γ-aminobutyric acid.
(18) Breads produced using the sour dough produced by the method of item 1 and not containing baker's yeast.
(19) The bread according to item 18, comprising 20 mg / 100 g dough of γ-aminobutyric acid.
(20) A method for producing sour dough, comprising the following steps:
(A) Step of kneading while maintaining a mixture of wheat flour, blended raw materials, water, and mesophilic lactic acid cocci and thermophilic lactic acid bacterium at 26 ° C. or lower: and (b) 48 to 96 hours at 26 to 30 ° C., step (a ) Fermenting the kneaded mixture of
Wherein the sour dough after fermentation has a pH of 4.0 or less, a titratable acidity of 13 or more, and 25 mg / 100 g dough or more of γ-aminobutyric acid.
(21) The method according to item 20, wherein the step (a) is performed at 26 ° C.
(22) The method according to item 20, wherein the step (b) is performed at 28 ° C.
(23) The method according to item 20, wherein the titratable acidity is 14 or more.
(24) A method for producing breads, comprising:
(I) the sour dough produced by the method described in item 20; or (ii) the sour dough produced by the method described in item 20 and a compounded raw material having the same composition as the compounded raw material described in item 20 A mixture, wherein the amount of sour dough is from 100 to 80 parts by weight per compounded raw material,
A process comprising the step of fermenting.
(25) The method according to item 24, wherein the amount of the mixture of the dough material and baker's yeast is 3 parts by weight per flour.
(26) Breads containing 10 mg / 100 g bread or more of γ-aminobutyric acid produced by the method according to item 24.
(27) A method for producing food and drink, comprising:
(A) Hereinafter, (i) sour dough manufactured by the method according to item 20, (ii) water not more than 5 times the weight of the sour dough, and (iii) seasoning material, fruit, vegetable, fruit dried Homogenizing a mixture comprising a powder and a material selected from the group consisting of dried vegetable powders; and (b) heating, concentrating or gelling the homogenate.
The food product comprises 10 mg / 100 g or more of γ-aminobutyric acid.
(28) A food produced by the method according to item 27.
(29) The method according to item 1, wherein the mixture contains at least one of rye flour and milk powder.
(30) A method according to item 29, wherein the milk powder is whey powder.
(31) A mixture of mesophilic lactic acid bacteria and thermophilic lactic acid bacteria.
(32) A composition for producing sour dough, comprising mesophilic lactic acid cocci and thermophilic lactic acid bacteria.

  According to the present invention, a method for producing a seed dough (eg sourdough dough) required for producing a food containing a large amount of GABA (eg breads, especially sour bread), and produced by the method Seed dough is provided. In addition, food products (eg, breads) produced using such seed dough are also provided.

  The present invention also provides a method for increasing the growth rate of fungi in bread seed dough.

  Furthermore, according to the present invention, a gel-like food having a good taste and preservability, including a sufficient amount of γ-aminobutyric acid (GABA), which is easy to eat even by elderly people, and a food and drink using these (for example, bread) Class, especially sour bread).

  Listed below are definitions of terms particularly used in the present specification.

  As used herein, the term “lactic acid bacteria” refers to gram-positive, non-spore-forming microorganisms that gain energy by breaking down carbohydrates to produce about 50% or more lactic acid per glucose. It belongs to bacteria.

  As used herein, the term “thermophilic lactic acid bacterium” refers to a lactic acid bacterium that is a gonococcus or a cocci and has an optimal growth ability at 37 to 43 ° C. Examples of thermophilic lactic acid cocci include, but are not limited to, bacteria of the genus Streptococcus and gonococci of bacteria of the genus Lactobacillus.

  As used herein, the term “mesophilic lactic acid cocci” refers to a lactic acid bacterium of cocci that has an optimal growth ability at 23 to 30 ° C. Examples of mesophilic lactic acid cocci include, but are not limited to, bacteria of the genus Lactococcus.

  As used herein, the term “sour bread” refers to a sour bread that involves lactic acid bacteria in the fermentation process.

  As used herein, the term “sour dough” refers to dough for producing sour bread. In addition, as used herein, the term “dough” includes “seed dough” added to bread dough as well as materials used for bread fermentation. As used herein, the term “seed dough” refers to a seed (starter) that is added to perform fermentation of bread dough, and includes a dough that contains at least a part of the fungi necessary for fermentation and compounded raw materials. Say.

  As used herein, the term “grain flour” refers to a powdered whole edible grain or seed of a cereal plant. Examples of the grain flour include, but are not limited to, wheat flour and rye flour.

  As used herein, the term “food material” refers to a material that can be used in the production of food. For example, in the case of bread production, wheat flour (strong wheat flour, medium wheat flour, thin wheat flour etc.), rye flour, wheat protein (eg gluten flour etc.), soybean protein, milk powder (eg whey protein) Powder, skim milk powder, soybean milk powder, etc.), salt, yeast, sugar, malt extract, vegetable oil, animal oil, sesame seeds, walnuts, grapes and other fruits and dried products thereof, but not limited thereto.

  As used herein, the term “high protein food material” refers to a food material having a high protein content. Examples of the high protein food material in the manufacture of breads include, but are not limited to, rye flour and milk powder (for example, whey protein powder, skim milk powder, soy milk powder, etc.).

  As used herein, the term “mixed raw material” refers to a raw material used for fermentation of fermented foods such as breads other than bacteria (eg, baker's yeast and lactic acid bacteria). Say.

  As used herein, “separation” of fungi means fungi in a medium cultured with fungi, or a fraction of fungi in a dough fermented with fungi, with components other than fungi (for example, , Medium components and ingredients). “Separation” does not necessarily require that the bacteria be purified to pure, but encompasses all operations that increase the ratio of bacteria in a mixture such as bacteria and ingredients.

  As used herein, the term “fermentation” refers to a phenomenon in which at least some of the substances in a compounded raw material are degraded by bacteria.

  As used herein, the term “seasoning material” refers to a material that changes the taste of a dough or final product. Examples of seasoning materials include, but are not limited to, sugar and salt.

  In accordance with the present invention, methods are provided for producing fermented foods (eg, breads, particularly sour bread) and seed doughs (eg, sour seed doughs) used in the production of fermented foods. This method includes a step of adding and culturing a mixture of mesophilic lactic acid cocci and thermophilic lactic acid bacteria to the compounding raw material. In this culturing step, ingredients in the blended raw materials (eg, including wheat flour and / or rye flour) are fermented by the fungus.

  Examples of mesophilic lactic acid cocci include, but are not limited to, bacteria of the genus Lactococcus. As bacteria of the genus Lactococcus, Lactococcus lactis subsp. cremoris and Lactococcus lactis subsp. lactis, but is not limited to this. Lactococcus lactis subsp. As cremoris, NBRC13957 strain can be used, but other bacteria can also be used. Lactococcus lactis subsp. As lactis, any of NBRC12007 strain, JCM1158 strain and JCM5805 strain, or a mixture thereof can be used, but not limited thereto.

  As used herein, the term “thermophilic lactic acid bacteria” includes thermophilic lactobacilli and thermophilic lactic acid cocci. Examples of thermophilic lactic acid bacteria include, but are not limited to, bacteria selected from the group consisting of bacteria of the genus Streptococcus and bacteria of the genus Lactobacillus. Streptococcus bacteria include, but are not limited to, Streptococcus thermophilus. As Streptococcus thermophilus, NBRC13957 strain can be used, but is not limited to this strain. Examples of bacteria belonging to the genus Lactobacillus include Lactobacillus delbrueckii subsp. bulgaricus, but is not limited to this. Lactobacillus delbrueckii subsp. As the bulgaricus, the JCM1002 strain can be used, but is not limited thereto.

  These strains can be obtained from the National Institute of Biotechnology Resources (NBRC), the Biotechnology Headquarters Biotechnology Headquarters (NBC), the Japan Institute of Physical Resources (Japan Collection of Microorganisms (JCM)), or the United States It can be obtained from the strain preservation organization, ATCC (American Type Culture Collection). In addition, for mass production of the sourdough, Danish CHR HANSEN (Japanese agency, Nozawa Gumi Co., Ltd.) and Kyowa Hai Foods Co., Ltd. can be used.

  The fungus or a mixture of fungi used in the present invention may be a powdered fungus body (for example, freeze-dried fungus body) or a frozen fungus body after reconstitution with physiological saline and / or medium, or thawed. It may be used later. Moreover, you may use the microbe used in this invention or the mixture of microbes, without condensing.

  Examples of the medium used in the culture of the present invention include MRS medium (manufactured by DIFCO) and YPG medium (polypeptone 1.0%, yeast extract 1.0%, glucose 2.0%). Lactic acid bacteria powder for cheese production by CHR HANSEN of Denmark containing lactic acid bacteria optimal for the present application, which can be used as it is by culturing wet cells at 23-30 ° C. Can be used after condensing in the same manner as other dry cells.

  The culture process using the mixture of these bacteria can be performed at room temperature (for example, 23 to 30 ° C.). Note that baker's yeast may or may not be added to these bacteria.

  The culture method can be used in a straight dough method, that is, a method using a kneaded dough with all of the blended raw materials together with bacteria. In addition, the culture method described above should be used for the medium seed dough method in which a dough seed is made from some of the blended raw materials and fungi, fermented, and this fermented product is added to the remaining blended raw materials to produce a dough. Can do. Furthermore, the above culture method is also applied to the liquid seed dough method in which a mixed liquid (liquid type) of a part of the mixed raw material and bacteria is prepared, and this mixed liquid is added to the remaining mixed raw material to generate the dough. Can be used. For example, a method for producing sour bread, which includes (a) a compounding raw material and a step of culturing a mixture of mesophilic lactic acid cocci and thermophilic lactic acid bacteria can be used as a straight dough method. is there.

  When the culture method of the present invention is applied to the medium seed dough method, a dough in which a part of the blended raw material and bacteria are mixed is prepared, this dough is fermented, and the fermentation product is used as the remaining blended raw material. Add and ferment further. The temperature of each fermentation process is typically performed at room temperature (for example, 23 to 30 ° C.). In the above-mentioned medium seed dough method, when the fermentation product is added to the remaining blended raw materials, the bacteria may or may not be separated from the fermentation product. For example, a method for producing sour bread: (a) culturing a part of the blended raw materials and a mixture of mesophilic lactic acid cocci and thermophilic lactic acid bacteria; (b) separating the bacteria obtained by step (a) And (c) mixing, kneading, and culturing the remaining compounded raw material and the separated bacteria, and the method includes a step of separating the bacteria from the fermentation product as a medium seed dough method It is possible to use.

  When the culture method of the present invention is applied to the liquid seed dough method, a dough mixed with a part of the raw materials and the fungus is prepared as a suspension, the solution is fermented, and the fermentation solution is left as the rest. It is added to the blended raw materials and fermented further. The temperature of each fermentation process is typically performed at room temperature (for example, 23 to 30 ° C.). In the above-mentioned medium seed dough method, when adding the fermentation solution to the remaining blended raw materials, the bacteria may or may not be separated from the fermentation solution. For example, a method for producing sour bread: (a) culturing a part of the compounded raw material and a mixture of mesophilic lactic acid cocci and thermophilic lactic acid bacteria; (d) adding the remaining compounded material to step (a) It can be used as a liquid seed dough method including a method including a step of adding and kneading a culture solution, and a step of separating bacteria from a fermentation product.

  In one aspect, in the cultivation method of the present invention, for example, (a) 5 to 100 parts by weight of (i) rye flour, (ii) milk powder, or (iii) rye flour and milk powder, based on the total amount of flour. (B) 1 to 20 parts by weight of a high protein food material; and (c) 50 to 75 parts by weight of water is added to the culture to carry out cultivation. Examples of the high protein food material include wheat protein (for example, gluten), soybean protein, and powdered milk (for example, whey protein powder, skim milk powder, soy milk powder, etc.), but are not limited thereto. Not. In the above method, preferably 20 parts by weight of high protein food material is added to the culture. Alternatively, preferably 5 parts by weight of the high protein food material is added to the culture. Also preferably, 65 parts by weight of water is added to the culture.

  Using the culture method of the present invention, a dough (eg, a seed dough such as a sour seed dough) is produced. The dough produced by the culturing method of the present invention is, for example, 10 mg or more, preferably 12 mg or more, preferably 15 mg or more, preferably 17 mg or more, more preferably 20 mg or more, still more preferably 25 mg or more per 100 g dough, More preferably, it contains 30 mg or more of γ-aminobutyric acid.

  Moreover, in this invention, the breads manufactured using the dough manufactured according to this invention are provided. In the manufacture of breads, fermented dough is divided, molded, and baked. In breads produced according to the present invention, division, molding, and baking are performed without adding any additive such as GABA to the fermented dough. For this reason, breads produced according to the present invention satisfy consumer's additive-free taste and genuine taste.

  In another aspect of the present invention, there is provided a method for producing a sourdough, comprising: step (a) mixing the flour, water, and a mixture of mesophilic lactic acid bacteria and thermophilic lactic acid bacteria at 26 ° C. or lower: and The manufacturing method which performs the process of fermenting the kneaded material of a process (a) at the process (b) 26-30 degreeC for 48 hours-96 hours is provided. The sourdough dough after fermentation has a pH of 4.0 or less, a titration acidity of 13 or more, and contains γ-aminobutyric acid of 25 mg / 100 g dough or more. Preferably this step (a) is carried out at 26 ° C. Also preferably, this step (b) is performed at 28 ° C. Preferably, the titratable acidity is 14 or more.

  In the present invention, the measurement of dough pH and titratable acidity can be performed, for example, according to the AACC method. Specifically, 9 times the weight of distilled water is added to bread dough, the dough suspension obtained by homogenizing for 2 minutes is made the dough pH, and 100 g of the suspension is stirred with a stirrer. While performing neutralization titration with 0.1 N NaOH solution, the titration amount (ml) required for the pH of the turbid solution to be 6.6 is taken as the titration acidity of the dough.

In a further aspect of the invention, a method for producing breads is provided, the method comprising:
(I) the sour dough produced by the method for producing the sourdough dough of the present invention; or (ii) the sour dough produced by the method for producing the sourdough dough of the present invention and the sourdough dough of the present invention. A step of fermenting any of the blended raw materials having the same composition as the blended raw materials used in the method, wherein the amount of sour dough is 100 to 80 parts by weight per blended raw material Is included. If necessary, 0.1 to 10 parts by weight, preferably 3 to 5 parts by weight, of baker's yeast per counter flour may be added.

  Moreover, in the said bread manufacturing method, the quantity of the mixture of dough raw material and baker's yeast, Preferably, it is 3 weight part with respect to wheat flour. The breads produced by this method are, for example, 10 mg or more, preferably 15 mg or more, more preferably 20 mg or more, still more preferably 25 mg or more, more preferably 30 mg or more of γ-aminobutyric acid (GABA) per 100 g bread. including.

In a further aspect of the present invention, a method for producing a food or drink is provided. In this manufacturing method:
(A) hereafter, (i) sourdough produced by the method of claim 20, (ii) water not more than 5 times the weight of the sourdough, and (iii) seasoning material, fruit, vegetable Homogenizing a mixture comprising a material selected from the group consisting of: a fruit dry powder; and a vegetable dry powder; and (b) heating, concentrating, or gelling the homogenate.
Is done. Therefore, a delicious, well-preserved gel food and a food / beverage using the same, which are easy to ingest and are made of a raw material of bread, are provided to elderly people who are hard to eat bread.

  In a further aspect of the present invention, the following sourdough production method is provided: high protein foods such as salt added to wheat flour and rye flour, and further prepared soymilk powder and / or powdered milk such as whey protein. In addition to the raw materials, the lactic acid bacteria wet cells as described in the previous section, or the dried cells or a mixture of each lactic acid bacteria dry powder, 15% flour, rye flour, and high protein material, 0% salt . Condensed in an aqueous suspension containing 9% or cultivated for 24 hours at 28 ° C after condensing is added with an appropriate amount of water and mixed at 26 ° C or lower for 6 to 9 minutes. The obtained dough is put into a container and fermented at 30 ° C. for 72 hours. During this time, the dough is stirred every 24 hours in order to remove the lactic acid bacteria in the dough uniformly and to remove the generated carbon dioxide. After the chaos, gas generation is observed around 15 hours. After 72 hours, a well-ripened sourdough with a high acidity, excellent taste and a characteristic flavor is obtained uniformly.

  In a further aspect of the present invention, a method for promoting the growth of lactic acid bacteria is provided. This method includes adding at least one of rye flour and milk powder in the culture method of the present invention. The amount of rye flour and milk powder added is, for example, 1 g or more, 2 g or more, 3 g or more, 4 g or more, 5 g or more, 7 g or more, 10 g or more per 100 g of dough, but is not limited thereto. Preferably, the added milk powder is whey powder.

  In a further aspect of the invention, a mixture of mesophilic lactic acid cocci and thermophilic lactic acid bacteria is provided. In another aspect of the present invention, a composition for producing sour dough containing mesophilic lactic acid cocci and thermophilic lactic acid bacteria is provided.

  According to the method of the present invention, a sourdough with a characteristic flavor combining sourness and umami, in which carbon dioxide is vigorously produced and γ-aminobutyric acid (GABA) is accumulated at the same time, is obtained. That is, by using these lactic acid strains for cheese production, a sourdough can be brewed that can produce a delicious, well-preserved bread having a characteristic flavor that is good for health.

  The feature of the food and drink produced by the method of the present invention (for example, breads such as sour bread) is to promote the growth of the lactic acid bacteria by using milk powder such as rye flour and / or whey in sour formation, In addition to promoting acid generation, and using a high protein material to increase the buffer capacity in the sourdough dough, it is more nutritious and rich in flavor and delicious. In addition, the method of the present invention is characterized in that a sourdough having a high acidity and enhancing the storage stability of food can be easily prepared without special equipment.

  In addition, according to the present invention, in order to avoid the difficulty in chewing the bread crust brought about by baking, i.e., the hardness of the epidermis, a food seasoning material such as sugar or dried fruit powder is added to the sourdough dough, directly, Or by indirectly heating, it is soft, easy to eat, and has a new texture, sour, characteristic flavor, delicious and healthy, containing an effective amount of γ-aminobutyric acid (GABA). Foods with enhanced properties can be provided.

(Comparative Example 1)
As in the conventional method, culture (fermentation) using thermophilic lactic acid bacteria was performed using the following blended raw materials.

Strong wheat flour 80 parts by weight Thin wheat flour 20 parts by weight Rye flour 20 parts by weight Prepared soymilk powder 7 parts by weight High-temperature lactic acid bacteria suspension (YC-180) 20 parts by weight Sodium chloride 2 parts by weight Tap water 50 parts by weight The mixture was kneaded at 26 ° C. or lower for 6 minutes, and further mixed for 3 minutes, and then placed in a large plastic container with a lid, and placed in a 28 ° C. incubator to promote fermentation. After 24 hours, the dough was stirred with a large spoon, degassed, and then placed in the incubator again to promote fermentation. Furthermore, the same operation was performed every 24 hours.

  As shown in Table 1 below, after 72 hours, the dough has a pH of 4.0 or less, a titration acidity of 14 or more, and a sourdough dough containing 10 mg / 100 g dough of γ-aminobutyric acid (GABA) is obtained. It was. The increase in GABA accompanying the fermentation of lactic acid bacteria was only about 5 mg / 100 g dough after 72 hours.

YC-180
(1) Lactobacillus del brueckii subsp. bulgaricus
(2) Streptococcus thermophilus
(3) Lactobacillus delbrueckii subsp. lactis.

(Comparative Example 2)
Cultivation (fermentation) using only the mesophilic lactic acid cocci suspension was performed using the following blended raw materials without using thermophilic lactic acid bacteria.

Strong wheat flour 80 parts by weight Thin wheat flour 20 parts by weight Rye flour 20 parts by weight Prepared soymilk powder 7 parts by weight Mesophilic lactic acid cocci suspension (D-1) 20 parts by weight Sodium chloride 2 parts by weight Tap water 50 parts by weight The mixture was mixed at 26 ° C. for 6 minutes and further for 3 minutes, then placed in a large plastic container with a lid, and placed in a 28 ° C. incubator to promote fermentation. After 24 hours, the dough was stirred with a large spoon, degassed, and then placed in the incubator again to promote fermentation. Furthermore, the same operation was performed every 24 hours.

  As shown in Table 2, after 72 hours, the dough has a pH of 4.0 or less, a titration acidity of 14 or more, almost no formation of γ-aminobutyric acid (GABA), and a sour characteristic scent of lactic acid bacteria. A seed dough was obtained. During this time, the dough that had been fermented for 40 hours was divided and molded, and further baked after 4 hours of fermentation. A delicious crusted bread with a characteristic flavor and sourness was obtained.

D-1
(1) Lactococcus lactis subsp. lactis
(2) Lactococcus lactis subsp. cremoris.

(Example 1)
Culture (fermentation) using a mixture of mesophilic lactic acid cocci and thermophilic lactic acid bacteria was performed using the following blended raw materials.

Strong wheat flour 80 parts by weight Thin wheat flour 20 parts by weight Rye flour 20 parts by weight Prepared soymilk powder 7 parts by weight Medium temperature and high temperature lactic acid bacteria suspension (FRC-60) 20 parts by weight Salt 2 parts by weight Tap water 50 parts by weight As shown in Table 3, the dough that had been kneaded and fermented in the same manner as in Comparative Example 1 showed the same progress as the dough of Comparative Example 1 in terms of dough pH and titratable acidity. Similarly, a sourdough with a characteristic scent of lactic acid bacteria was obtained. The dough contained at least 30 mg / 100 g dough of γ-aminobutyric acid (GABA).

  Further, as in Comparative Example 1, the dough that had been fermented for 40 hours was divided, molded, fermented, and baked, and a crust-flavored bread with a characteristic flavor and sourness was obtained. This bread contained 25 mg / 100 g bread or more of γ-aminobutyric acid (GABA).

FRC-60
(1) Lactococcus lactis subsp. lactis
(2) Lactococcus lactis subsp. cremoris
(3) Streptococcus thermophilus
(4) Lactobacillus del brueckii subsp. bulgaricus.

(Example 2)
To the sourdough obtained in Comparative Example 1 or Example 1, 100 parts by weight of wheat flour, 20 parts by weight of rye flour and 65 parts by weight of water were added in the same manner, and after kneading, dividing and molding, It was baked after being fermented at 23 ° C. for 18 hours. Fully swelled, inferior to normal bread in form, contains almost no γ-aminobutyric acid (GABA) (when using the dough of Comparative Example 1), or more than 14 mg / 100 g bread Including (when using the dough of Example 1), a delicious and delicious bread was obtained.

(Example 3)
Of the raw materials used in Comparative Example 1, 7 parts by weight of the prepared soymilk powder was replaced with 6 parts by weight of Whey protein WPC 80, and the same amount of the following as used for the sourdough dough that was similarly fermented for 48 hours: Ingredients: Strong wheat flour 80 parts by weight Thin wheat flour 20 parts by weight Rye flour 20 parts by weight Whey protein WPC80 6 parts by weight Medium temperature and high temperature lactic acid bacteria suspension (FRC-60) 20 parts by weight Salt 2 parts by weight Tap water 40 parts by weight Part 3 parts by weight of commercially available baker's yeast was added and mixed in the same manner. This was divided and molded and fermented at 32 ° C for 2 hours, then baked to obtain a highly flavored bread containing 12.5mg / 100g bread of γ-aminobutyric acid (GABA). It was.

Example 4
Sodium chloride was added to wheat flour and rye flour at the same ratio as in Example 1, and 5 parts by weight of whey protein WPC80 (lactalbumin), a predetermined amount of tap water, and a fungus mixture were added. As the fungus mixture, (i) 10 g of strong wheat flour, 20 g of weak wheat flour, 15 g of rye flour, 15 g of whey powder, 3 g of salt, and 300 g of distilled water are added with 0.5 g of mesophilic and thermophilic lactic acid bacteria powder (FRC-60) 5 parts by weight of the culture solution cultured at 28 ° C. for 36 hours, or (ii) lactic acid bacteria dry cell condensate solution in which 1 g of FRC-60 bacterial powder is added and dispersed in 100 g of sterilized physiological saline, 20 parts by weight were used. Then, it knead | mixed for 6-9 minutes at 26 degrees C or less, and prepared dough. Put this in a container with a lid, stir and maintain every 24 hours at 28 ° C, and let it ferment for 72 hours. Soft, sticky, weakly stretchable, sour and strong sourdough was gotten. The sourdough dough contained at least 29 mg / 100 g dough of γ-aminobutyric acid.

  Homogenize by adding 1/5 parts by weight of sugar, 1/20 parts by weight of strawberry dry powder and 3 times by weight of water. Further, this is put into individual small containers and heated and concentrated with stirring in hot water. What was cooled in the refrigerator after the heat treatment is a jelly-like food having a pleasant sour taste and sweetness, including 11 mg / 100 g food of γ-aminobutyric acid (GABA).

(Example 5)
The effect of rye flour and whey powder on the growth promotion of lactic acid bacteria was examined. The following ingredients were added to lactic acid bacteria FRC-60.5g:
Formulated raw material (1)
Powerful flour 10g
20g of weak flour
Rye flour 0g
Whey 15g
3g of salt
300 g distilled water.

Compound raw material (2)
Powerful flour 10g
20g of weak flour
15g rye flour
Whey 0g
3g of salt
300 g distilled water.

Compound raw material (3)
Powerful flour 10g
20g of weak flour
15g rye flour
Whey 15g
3g of salt
300 g distilled water.

Compound raw material (4)
Powerful flour 10g
20g of weak flour
Rye flour 0g
Whey 0g
3g of salt
300 g distilled water.

  These results are shown in FIG. FIG. 1 is a result showing bacterial growth in a predetermined time (horizontal axis) after the start of fermentation, using titrated acidity (vertical axis) as an index. In FIG. 1, the black triangle indicates the result of the blended material (1), the black diamond indicates the result of the blended material (2), the black square indicates the result of the blended material (3), and the cross indicates the result of the blended material (4). Indicates.

  As is clear from the results of FIG. 1, in the culture using a mixture of mesophilic lactic acid bacteria and thermophilic lactic acid bacteria, both rye and whey powder showed the effect of promoting the growth of lactic acid bacteria.

  Moreover, in the same experiment, when it was confirmed whether or not the dough actually fermented by fermentation, the dough swelled sufficiently by fermentation under any conditions. Further, when the whey powder and the soy milk powder were compared, the whey powder swelled more greatly.

  In addition, in the fermentation of bread dough using lactic acid bacteria, gluten contained in wheat flour or the like is affected. Therefore, when fermentation is performed using lactic acid bacteria for a long time, it becomes a dough that is sticky but not elastic. Therefore, when baker's yeast is not used, it is useful to (1) stop fermentation immediately before gluten degradation (for example, in combination with low temperature fermentation) or (2) add flour or wheat protein. It is.

(Discussion)
As described above, when only thermophilic lactic acid bacteria are used, GABA of about 5 mg / 100 g dough is produced by fermentation for 72 hours, and when only mesophilic lactic acid bacteria are used, GABA of about 0.5 mg / 100 g dough is produced by fermentation for 72 hours. Was produced. On the other hand, the result that the GABA close | similar to about 30 mg / 100g dough was produced by the culture | cultivation in coexistence of a thermophilic lactic acid bacterium and a mesophilic lactic acid cocci was obtained. Therefore, coexistence of thermophilic lactic acid bacteria and mesophilic lactic acid cocci is necessary for high production of GABA.

  Although not wishing to be bound by theory: (1) Thermophilic lactic acid bacteria undergo homo-fermentation (fermentation that does not coexist with mesophilic lactic acid cocci) and generate almost no carbon dioxide; (2) However, they can be used Changes in the environment such as carbon source depletion or lowering of dough pH decarboxylate amino acids, particularly glutamic acid, by glutamic acid decarboxylase to produce GABA and gas; (3) On the other hand, Lactococcus lactis subsp. Mesophilic lactic acid cocci excluding Cremoris has glutamic acid decarboxylase activity and peptidase activity, and by coexisting mesophilic lactic acid cocci, glutamic acid that is a product of peptidase is released in a large amount in the environment, It is thought that the environment changes, and as a result, GABA production and carbon dioxide production by thermophilic lactic acid bacteria increase.

  Therefore, it is considered that the present invention can be carried out by allowing any thermophilic lactic acid bacterium having glutamic acid decarboxylase activity and any mesophilic lactic acid cocci having peptidase activity to coexist. In addition, carbon dioxide gas generated by decarboxylation by this glutamic acid decarboxylase is generated in an amount sufficient to inflate bread dough, and causes bread to form without baker's yeast.

According to the present invention, food containing a high concentration of GABA (for example, breads such as sour bread) is provided.

FIG. 1 shows the results of comparison of bacterial growth in the presence and absence of whey powder and / or rye flour.

Claims (18)

A method for producing sour dough,
(A) kneading a mixture of lactic acid bacteria added to a blended raw material for producing sour dough containing wheat flour and water, and culturing at 23 to 30 ° C. for at least 24 hours ,
A combination of thermophilic lactic acid bacteria and mesophilic lactic acid cocci is used as the lactic acid bacteria.
A method for producing sour dough, characterized in that . The thermophilic lactic acid bacterium is at least one selected from the group consisting of genus Streptococcus bacteria and bacteria of the genus Lactobacillus, is at least one said mesophilic Lactococcus is selected from Lactococcus genus bacteria claim 1 The method described in 1. Wherein in step (a), the only part of the formulation raw material is used, further comprising:
Step to separate the cells obtained by (b) said step (a); and the remainder extracted partially from and (c) the formulation of raw materials for the step (a), the a bacterium said separated mixture, and kneading The method according to claim 1 or 2 , comprising a step of culturing at 23 to 30 ° C. Said step (a) is carried out in a solution containing only a part of said mixture , and the method further comprises:
(D) the remainder extracted partially from the mixture for the step (a), the addition of a culture solution of step (a), the by kneading, comprising the step of culturing at 23 to 30 ° C., according to claim 1 Or the method of 2 . The compounding raw material containing the flour and water is based on the total amount of flour :
5 to 100 parts by weight of (i) rye flour, (ii) milk powder, or (iii) rye flour and milk powder;
1 to 20 parts by weight of high protein food material; and 50 to 75 parts by weight of water,
The method according to claim 1, comprising : The method according to any one of claims 1 to 4, wherein the blended raw material further contains at least one of rye flour and milk powder. The method according to claim 5 or 6 , wherein the milk powder is whey powder. The method according to any one of claims 1 to 7, wherein yeast is added to the blended raw materials in addition to the lactic acid bacteria. A method for producing sour bread by fermenting sour dough and then firing it,
A method for producing sour bread, wherein the sour dough is prepared by the method for producing sour dough according to any one of claims 1 to 8 . A sour dough produced by the method according to any one of claims 1 to 7 ,
A sour dough having a pH of 4.0 or less, a titratable acidity of 13 or more, and containing 25 mg / 100 g dough or more γ-aminobutyric acid. A sour bread, which is produced using the sour dough according to claim 10 and does not contain baker's yeast, and contains 10 mg / 100 g bread or more of γ-aminobutyric acid. The sour bread according to claim 11 , comprising γ-aminobutyric acid at least 20 mg / 100 g dough . A method for producing sour dough comprising the following steps:
(A) A step of kneading a mixture of lactic acid bacteria added to a raw material for producing sour dough containing wheat flour and water at 26 ° C. or lower: and (b) a step (a) at 26-30 ° C. for 48 hours to 96 hours. ) Fermenting the kneaded mixture to obtain sour dough ,
Including
As the lactic acid bacterium, a combination of high-temperature lactic acid bacteria and mesophilic lactic acid cocci,
Here, the sour dough after fermentation has a pH of 4.0 or less, a titratable acidity of 13 or more, and 25 mg / 100 g dough or more of γ-aminobutyric acid. A method for producing breads comprising:
(I) the sour dough prepared by the method of claim 13; or (ii) formulation of the same composition as the formulation raw material according to the sour dough according to claim 13 produced by the method of claim 13 A method comprising fermenting a mixture with raw materials, wherein the amount of sour dough is from 100 to 80 parts by weight per combined raw material. Furthermore, the method of Claim 14 including the process of adding 0.1-10 weight part baker's yeast per wheat flour. A sour bread produced by the method of claim 14 or 15, including a γ-aminobutyric acid 10 mg / 100 g bread or sour bread. A method for producing a food or drink, comprising:
(A)
(I) sour dough produced by the method according to claim 13 ;
(Ii) water not more than 5 times the weight of the sour dough, and
(Iii) a material selected from the group consisting of a seasoning material, fruit, vegetable, fruit dried powder, and vegetable dried powder;
Homogenizing a mixture comprising: and (b) heating, concentrating or gelling the homogenate.
Comprising the steps of:
The food product comprises 10 mg / 100 g or more of γ-aminobutyric acid. A food comprising a heated product, concentrate or gel of the homogenate produced by the method according to claim 17 and containing 10 mg / 100 g or more of γ-aminobutyric acid .