JP6433227B2 - Sourdough manufacturing method - Google Patents

Description

  The present invention relates to a method for producing sourdough.

Usually, sourdough is made by fermentation by the activity of bacteria that produce organic acids, such as Lactobacillus species lactic acid bacteria, by adding water to wheat flour such as ordinary bread flour and kneading it.
Organic acids produced include acetic acid, lactic acid, tartaric acid, fumaric acid, malic acid and citric acid.
The quality and quality of the sourdough is determined by the type and amount of this fermented metabolite.
If there is little fermentation by the fungus, the flavor will be weak and the sourdough will be thin.
If there is too much fermentation by bacteria, the sourness becomes strong, and good baked products such as bread cannot be made unless the amount of sourdough to be added is reduced.

When an organic acid or the like is produced by sourdough fermentation, the hydrogen ion concentration (pH) of the dough decreases.
Since the growth of microorganisms is significantly affected by the pH of the growth environment, even acid-resistant lactic acid bacteria may have a reduced activity or be killed at pH 5 or lower.
As a countermeasure, it is conceivable to add an alkaline substance while monitoring and monitoring the pH and adjust the pH within the optimum pH range of the bacteria to efficiently accumulate the fermentation product.
However, in the case of sourdough, the dough is often highly viscous, and since it is traditionally cultured without a stirring device, the addition of alkaline substances is not common.

Therefore, there is a demand for sourdough in which the pH is not easily lowered even when an organic acid is produced by fermentation.
If sourdough has a strong buffering effect, even if fermentation progresses in sourdough and an organic acid is produced, the decrease in pH is small.
For example, a buffer system is added to sourdough, and the pH is 3.5 or lower or pH 4. There is known a method capable of preventing a drop to 0 or less (see, for example, Patent Document 1).
However, since this sourdough is a natural product, an artificial buffer such as a mixture of a weak acid and its salt, or a mixture of a weak base and its salt, such as a buffer for sodium hydrogen phosphate and sodium phosphate. I refrain from mixing it with sourdough.

Special table 2007-515173 gazette

  Accordingly, an object of the present invention is to provide a sourdough dough that does not easily lower its pH without adding a buffering agent and a method for producing the same.

As a result of intensive research to achieve the above object, the present inventor has a difference in the buffering power of flour, etc., depending on the fraction derived from it, such as flour derived from a fraction closer to the skin than the endosperm. It was found that the buffering power is high, and it was found that a good sourdough can be obtained by using flour or the like having an appropriate buffering power for sourdough, thereby completing the present invention.
Therefore, the present invention provides ordinary flour (wheat flour with an ash content of 0.55%, ash content of 1.05 ) prepared so that the buffering power is 50 (μmol / g), 60 (μmol / g), or 100 (μmol / g). % Sourdough ) (excluding wheat flour and whole grain flour) .

Even if an organic acid is produced during sourdough fermentation, the decrease in pH is small, so that the sourdough can be obtained for a long time in the pH range in which the bacteria can be fermented, and there is a large accumulation of flavor components such as organic acid.
Products using the sourdough are excellent in taste and texture and are slow to age.

Hereinafter, the present invention will be described in detail.
Sourdough means fermented dough prepared for a roasted product, and is sometimes called bread seed.
This dough has a unique acidity associated with dough prepared by fermentation of dough by bacteria producing lactic acid or acetic acid.
Grain powder such as wheat flour and rye flour is mixed with water and allowed to stand to grow naturally occurring lactic acid bacteria and yeast.
If sour powder and water are regularly replenished and mixed to maintain an appropriate environment such as temperature and humidity, the sourdough will be a stable symbiosis of lactic acid bacteria and yeast within a few days.
The types and proportions of yeast and lactic acid bacteria contained in sourdough vary depending on the environment, so if the environment such as temperature, humidity, and pH is different, the flavor of bread using sourdough will be different.
In the sourdough of the present invention, lactic acid bacteria and yeasts that existed in the flour used can be used, and commercially available lactic acid bacteria and yeasts can be added and used as necessary.

The buffering power of wheat flour or the like in the present invention refers to the ability to suppress changes in hydrogen ion concentration (pH) when an acid is added to wheat flour or the like.
The measuring method of the buffer power of wheat flour or the like in the present invention is as follows.

・ Reagent (adjustment of 1% lactic acid):
(1) 5.88 ml (500 ml × 1/100 ÷ 0.85) of special grade DL-lactic acid (FW 90.08, 85-92%) is made up to 500 ml (1% v / v).
(2) Take 10 ml of 1% lactic acid with a whole pipette, add a phenolphthalein solution and titrate with N / 10 NaOH. The exact molar concentration is determined by NaOH titration.
Molar concentration is 0.1 × titer (ml) × N / 10 NaOH factor ÷ 10.00

·Measuring method:
Perform the measurement in double. In advance, the moisture of the flour is measured.
(1) Calibrate the pH meter. (According to pH meter instruction manual)
(2) While stirring at medium speed with a stirrer, 20 g of flour (equivalent to 20 g of flour converted to 13.5% moisture value) is added to 80 ml of water (around 79 to 81 ml).
* When adding flour, slowly add so that no lumps are formed.
(3) Continue constant speed stirring, drop 0.50 ml of 1% lactic acid at a time with a burette, and measure the pH.
At that time, the amount of lactic acid dropped and the pH value are read.
* Since the pH changes over time, it is dropped at regular intervals.
* A value at which the potential change is within ± 1 mV / 10 seconds is read as pH.
* The first pH measurement is taken once, then the electrode is washed with distilled water and measured again to read the value. The second and subsequent measurements are performed twice, and the second value is read.
(4) The amount of lactic acid is determined by linear regression from the target amount of lactic acid added at a pH of around 4.5 and the pH value.
Lactic acid amount (ml) = end point (ml) − (end point pH−target pH) × 0.5 ÷ (end point pH−end point pH)
* Re-measurements where the difference in the amount of lactic acid exceeds ± 5% with respect to the average amount of lactic acid at pH 4.5.
The buffering power is the value obtained by multiplying the amount of lactic acid dropped (ml) and the molar concentration of lactic acid (mM) required for pH 4.5 and dividing by the weighed amount of flour (g), that is, lactic acid per gram of flour. Amount (μmol).
Buffer strength (μmol / g) = Lactic acid amount (ml) × Lactic acid molar concentration (mM) ÷ Wheat flour weighed amount (g)

The buffering power of wheat flour or the like to be used is determined by the method for measuring the buffering power, and the buffering power of wheat flour to be used is adjusted to 50 (μmol / g) or more and 100 (μmol / g) or less.
The flour to be used may be prepared by itself so that the buffering power is 50 (μmol / g) or more and 100 (μmol / g) or two or more kinds are appropriately mixed to have a buffering power of 50 (μmol / g). g) It may be prepared to be 100 (μmol / g) or less.
When the buffering power is less than 50 (μmol / g), there is little organic acid stored in sourdough, and the bread using this sourdough has a light flavor, and when it exceeds 100 (μmol / g), the organic acid stored in sourdough is The bread with the same amount of sourdough becomes too strong, and the bread flavor with reduced sourdough usage is moderate, but the texture is lost as the dough has sourdough.
Since the buffering power is higher in the flour derived from the fraction closer to the skin than the endosperm, if you want to increase the buffering power, increase the amount of flour derived from the fraction close to the skin and increase the buffering power. When it is desired to reduce the amount, the blending amount of the flour derived from the endosperm portion is increased.

For example, wheat flour marketed for bread is almost derived from the endosperm part and has an ash content of 0.35 (mass%) to 0.55 (mass%), but this buffering power is 15 (μmol / g) to It is about 35 (μmol / g).
On the other hand, the third grade powder, which is not usually edible, contains more parts close to the skin and has an ash content of about 0.80 (mass%) to 1.20 (mass%), but this buffering power is 45 (μmol). / g) to about 75 (μmol / g).
In addition, the fourth grade powder, which is hardly used for food applications, has an ash content of about 2.00 (mass%) to 3.00 (mass%), but this buffering power is 100 (μmol / g) to 180 (μmol). / g) degree.

Usually, flour for bread is used for sourdough. However, as mentioned above, since the buffering power is insufficient, flour with high ash content (if the content of the skin part is high, the ash content becomes high) or commercially available bread is used. 3rd and 4th flour with strong buffering power is added to the wheat flour to adjust the buffering power.
In this case, the buffering force tends to be an arithmetic average value.
Moreover, in the case of normal wheat, wheat having a high protein content tends to exhibit a high buffering power when it has the same ash content as compared with a low wheat.
This trend is also seen in durum flour and rye flour. For example, the ash content specified for macaroni in Japanese Agricultural Standards is 0.9 (mass%) or less, and the normal durum flour has an ash content of 0.50 (mass%) to 0.94 (mass%). However, this buffering power is about 20 (μmol / g) to 45 (μmol / g).

On the other hand, durum flour, which is not usually used for macaroni and contains more parts close to the skin, is about 1.00 (mass%) to 2.00 (mass%), but this buffering power is 50 (μmol / g). ) To about 95 (μmol / g).
Moreover, although normal rye flour has an ash content of about 1.00 to 1.20, this buffering power is about 35 (μmol / g) to 45 (μmol / g).
On the other hand, in the case of barley flour, the relationship that the buffering power found in ordinary wheat flour, durum wheat flour and rye flour is higher in wheat flour derived from the fraction closer to the skin than the endosperm portion is weak.
Normal barley flour has an ash content of about 0.70 (mass%) to 1.70 (mass%), but this buffering power is about 15 (μmol / g) to 45 (μmol / g).
In addition, barley flour rarely makes sourdough alone, and is often mixed with ordinary wheat flour.

As a method for preparing sourdough of the present invention, a conventional method for preparing sourdough can be used except that flour having a buffering power of 50 (μmol / g) to 100 (μmol / g) is used.
For example, 100 parts by mass of water and the like are added to 100 parts by mass of wheat flour, and the mixture is kneaded and fermented at 24 ° C. for 24 hours to prepare a fermented product.
As in the general sourdough production method, lactic acid bacteria and yeasts, if present in wheat flour and the like, are used, so it is not necessary to add lactic acid bacteria or yeasts, but these may be added as necessary.
100 parts by mass of flour and 100 parts by mass of water are added to 100 parts by mass of this fermented product, and the mixture is kneaded and fermented at 24 ° C. for 24 hours to prepare a fermented product (so-called seeding operation is performed).
Furthermore, sourdough can be obtained by performing the operation of inheriting this seed twice.
The obtained sourdough can be used in the same manner as general sourdough, and the storage method may be the same.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
Normal bread wheat (Dark Northern Spring DNS) was milled to obtain the following three types of flour.
Example 1: Ash content 0.82 (mass%), buffer power 50 (μmol / g), Example 3: Ash content 1.71 (mass%), buffer power 100 (μmol / g), Comparative Example 1: Ash content 2 10 (mass%), buffering force 122 (μmol / g).
The flours of Example 1 and Example 3 were mixed at a ratio of 2: 1 to obtain flour having an ash content of 1.12 (mass%) and a buffering force of 65 (μmol / g).
As Comparative Example 2, commercial bread flour: ash content 0.43 (mass%) and buffer strength 23 (μmol / g) were used.
200 parts by mass of water is added to 100 parts by mass of the flour, and the mixture is allowed to stand at 24 ° C. for 24 hours for fermentation. 100 parts by mass of flour and 100 parts by mass of water are added to the dough, and the seeds are mixed. It was succeeded.
In the same manner, the seeds were transferred twice to obtain sourdough.
Table 1 shows the amount of organic acid and pH of the sourdough obtained.

Using the obtained sourdough, a roll was made and evaluated for taste, texture and aging.
The evaluation was performed by a straight bread making test as follows.
[Combination]
Strong flour for bread 96 parts by weight yeast 3.5 parts by weight sourdough 10 parts by weight yeast food 0.1 part by weight salt 2 parts by weight sugar 12 parts by weight whole egg 15 parts by weight nonfat dry milk 3 parts by weight shortening 10 parts by weight water 45 parts by weight The above materials other than shortening are mixed using a tho mixer for 2 minutes at low speed, 3 minutes at medium speed, and 1 minute at medium high speed. Obtained.
The cocoon temperature was 27 ° C.
The dough was taken at 27 ° C. and 75% humidity for 60 minutes, then divided into 50 g, rounded, taken for a bench time of 20 minutes, and molded using a molder.
This dough was crushed for 45 minutes at 38 ° C. and 80% humidity, and then baked at 200 ° C. for 8 minutes to obtain a roll.
After cooling this, it was packaged in a plastic bag and evaluated the following day by 10 panelists according to the following evaluation criteria.
In addition, tasting was also evaluated after 3 days, and aging was evaluated from changes in hardness the next day and 3 days later.
The obtained evaluation results (average values) are shown in Table 1.
・ 5 tastes 4 points with good taste balance 3 points with slightly good taste balance 2 normal points 2 points
1 point, poor taste balance, 5 textures, good balance of elasticity and good melting.
4 points Somewhat good balance of elasticity and slightly good mouth melting 3 points Normal 2 points Somewhat bad balance of elasticity and slightly bad mouth melting 1 point Poor balance of elasticity and poor mouth melting
・ Aging 5 points Soft and slow aging.
4 Slightly soft and a little slow to age.
3 points Normal.
2 points Slightly hard and slightly aging.
1 point Hard and fast aging.

実施例１〜３と比較例１の緩衝力が強い小麦粉は、比較例２よりもｐＨの低下が小さく、比較例２よりも有機酸である酢酸と乳酸の生成量が多かった。
実施例1〜３は、比較例１と比較例２よりも味と食感が良好であった。

The flours of Examples 1 to 3 and Comparative Example 1 with strong buffering power had a lower pH drop than Comparative Example 2, and produced more acetic acid and lactic acid as organic acids than Comparative Example 2.
In Examples 1 to 3, the taste and texture were better than those of Comparative Examples 1 and 2.

Durum wheat was milled to obtain the following three types of durum flour.
Reference Example 4: Ash content 1.87 (mass%), buffer capacity 65 (μmol / g), Comparative Example 3: Ash content 0.90 (mass%), buffer capacity 39 (μmol / g), Comparative Example 4: Ash content 2 96 (mass%), buffer capacity 144 (μmol / g).
Durum flour of Reference Example 4 and Comparative Example 4 was mixed at 3: 2 to obtain Reference Example 5: Durum flour having an ash content of 2.31 (mass%) and a buffering power of 97 (μmol / g).
Barley flour obtained by milling barley: ash content 0.74 (mass%), buffer strength 17 (μmol / g) and flour of Reference Example 3 were mixed at 1: 1 to give Reference Example 6: Ash content 1.23 ( Mass%) and a wheat flour composition having a buffer capacity of 58 (μmol / g).
Rye was milled to obtain Reference Example 8: Ash content of 1.38 (mass%) and buffering power of 60 (μmol / g).
The flours of Reference Example 8 and Reference Example 3 were mixed at a ratio of 1: 1 to obtain a flour composition having Reference Example 7: Ash content of 1.55 (mass%) and buffering power of 80 (μmol / g).
Sourdough was obtained in the same manner as in Example 1 except that the flour in Example 1 was changed to these flour raw materials.
Table 2 shows the amount of organic acid and pH of the sourdough obtained.

A roll was made using the obtained sourdough, and the taste, texture and aging were evaluated in the same manner as in Example 1.
The evaluation results (average value) obtained are shown in Table 2.

参考例４〜８と比較例４の緩衝力が強い小麦粉は、比較例３よりもｐＨの低下が小さく
、比較例３よりも有機酸である酢酸と乳酸の生成量が多かった。
参考例４〜８は、比較例３と比較例４よりも味と食感に優れ老化も遅かった。

Wheat flour with strong buffering power of Reference Examples 4 to 8 and Comparative Example 4 had a lower pH drop than Comparative Example 3, and produced more acetic acid and lactic acid as organic acids than Comparative Example 3.
Reference Examples 4 to 8 were superior in taste and texture to Comparative Example 3 and Comparative Example 4, and aging was also slow.

Claims (1)

Ordinary flour (wheat flour with an ash content of 0.55%, wheat flour with an ash content of 1.05%, and whole grain flour ) prepared to have a buffering power of 50 (μmol / g), 60 (μmol / g) or 100 (μmol / g) The sourdough manufacturing method using