JP6454305B2 - Method for preparing fermented species - Google Patents

Description

  The present invention relates to a method for producing a pizza crust that does not require complicated steps and has excellent flavor and texture. Specifically, during cooking, a method for producing a pizza crust having a good burnt color with a moderate burn, fragrant, mellow and good flavor, moist and moist texture, and the pizza crust It is related with the preparation method of the fermented seed | species which can manufacture breads, such as these stably commercially.

  A fermented seed production method is known as one of methods for improving the flavor of breads. Specifically, microorganisms such as lactic acid bacteria and yeast present in wheat flour and rye flour are naturally fermented to prepare a fermented seed, and this fermented seed is blended in bread dough and then fermented, so It is known that breads excellent in flavor can be produced.

  In the above fermented seed manufacturing method, fermentation microorganisms originally present in wheat flour and rye flour are used, and the types and activities of the microorganisms differ for each flour and rye flour, and each time they are used. It will be different. Therefore, it becomes very difficult to manage and control the quality (activity, etc.) of these fermented species within a certain range. Also, wheat flour and rye flour contain not only microorganisms for fermentation but also other germs, and such germs may inevitably grow when fermenting fermented seeds and breads. It becomes high, and it becomes very difficult to manage and control the bread quality and flavor within the intended range. That is, it is very difficult to produce these breads stably in a commercial manner.

  In order to solve such problems in the method for producing fermented seeds, a method for preparing fermented seeds by culturing microorganisms for fermentation alone in advance and a method for producing bread using the fermented seeds are known. Yes. In Patent Document 1, milky fermented seeds obtained by grinding fermented lactic acid bacteria such as raw rice are added and kneaded to the primary bread flour, and only lactic acid fermentation is performed in the absence of yeast. It is described that a lactic acid dough is produced by producing 0.5% or more lactic acid in a weight ratio in the dough. And to the lactic acid dough, add the raw materials required for bread dough such as secondary raw material powder, yeast, sugar, salt, fats and oils in a predetermined amount, knead and prepare dough, and then The method for producing sour bread is described in which, as usual, fermentation, mainly yeast fermentation, division, negation, shaping, baking and the like.

  Patent Document 2 discloses that Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus having optimal growth ability at 37 to 43 ° C. in the production of sourdough dough. A sourdough dough production method using so-called lactic acid bacteria isolated from dairy products such as yogurt and lactic acid bacteria having a high temperature growth ability contained in foods or used in the production of foods is described. .

JP-A-11-266775 JP2006-325480

  Here, in said patent document 1, it becomes indispensable to add the process for exclusive use of preparing bread dough (lactic acid dough) only with lactic-acid-bacteria fermented products, such as raw rice, and a process becomes complicated as a whole. Moreover, in said patent document 2, dough is fermented only by lactic acid bacteria, yeast, such as a yeast, is not used, and it cannot be said that it is enough from a viewpoint of flavor or a physical property.

  Regarding lactic acid bacteria and yeast, lactic acid bacteria are prokaryotic microorganisms, whereas yeasts are eukaryotic microorganisms and are classified microbiologically. It is also known that lactic acid bacteria are facultative anaerobes and can grow under both aerobic and anaerobic conditions, whereas yeast is an aerobic bacteria and does not grow under anaerobic conditions. It has been.

  For such a situation, the present invention provides a method for preparing a fermented species that can stably ferment pizza dough (bread dough) in the presence of lactic acid bacteria and yeast (bread yeast), and uses this fermented species. An object of the present invention is to provide a method for producing a pizza crust (bread) excellent in flavor and texture.

  In light of the above problems, the present inventors have conducted extensive research and have obtained the following knowledge. That is, it has been found that a new fermented species can be prepared (developed) without the need for complicated processes by mixing and kneading dairy food containing lactic acid bacteria and baker's yeast with cereal flour and water, followed by fermentation. It was found that by mixing and kneading this fermented seed with pizza dough (bread dough) and then fermenting, a new pizza crust (bread) can be produced (developed) without requiring a complicated process. At this time, it was found that a pizza crust (bread) of a certain quality can be produced commercially stably without losing the balance between the microbial bacteria and baker's yeast flora.

  And after topping various ingredients on the pizza crust, the pizza is cooked as it is (oven, microwave, etc.), or the pizza is refrigerated or frozen and then cooked It was found that the pizza crust had a good burnt color with moderate burnt, fragrant, mellow and good flavor and moist and moist texture.

That is, the present invention is as follows.
[1] A method for producing a pizza crust characterized by blending fermented seeds obtained by blending dairy food containing lactic acid bacteria and baker's yeast into cereal flour and then fermenting the pizza dough.
[2] The method for producing a pizza crust according to [1], wherein the dairy food containing lactic acid bacteria is fermented milk.
[3] The method for producing a pizza crust according to the above [1] or [2], wherein the cereal flour is wheat flour and / or rye flour.
[4] The method for producing a pizza crust according to any one of [1] to [3], wherein a malt extract and / or a saccharide is blended.
[5] The method for producing a pizza crust according to any one of the above [1] to [4], wherein 2 to 80% by weight of the solid content of the cereal in the pizza dough is replaced with the solid content of the fermented species.
[6] A method for preparing a fermented species, comprising fermenting a dairy food containing lactic acid bacteria and baker's yeast in cereal flour.
[7] A method for preparing a fermented species, wherein a dairy food containing lactic acid bacteria and baker's yeast are simultaneously blended in cereal flour and then fermented.

  The present invention can provide a method for preparing a fermented species that can stably ferment pizza dough (bread dough) in the presence of lactic acid bacteria and yeast (bread yeast). In other words, in the present invention, a new fermented species can be prepared and provided without requiring a complicated process by mixing and kneading dairy food containing lactic acid bacteria and baker's yeast with cereal flour and water and then kneading them. .

  Moreover, in this invention, the manufacturing method of the pizza crust (bread) excellent in flavor and food texture using the said fermented seed | species can be provided. In other words, in the present invention, by mixing and kneading the fermented species with pizza dough (bread dough) and then fermenting, a novel pizza crust (bread) can be produced and provided without requiring a complicated process.

  Hereinafter, the present invention will be described in detail, but the present invention is not limited to individual forms.

  The present invention is a fermented species obtained by blending (adding) dairy food containing lactic acid bacteria and baker's yeast into cereal flour, adding water (or while adding water), and kneading (kneading) as necessary. Is mixed into pizza dough and, if necessary, watered (or while watering), kneading (kneading, main kneading), primary fermentation, spreading, molding (molding), secondary fermentation and baking. A pizza crust manufacturing method characterized by the above. Here, the order of spreading, forming (molding) and fermentation of the pizza dough is not particularly limited.

  In the present invention, the dairy food containing lactic acid bacteria means a food containing lactic acid bacteria (live bacteria) and milk (milk components). Here, the components and concentrations of the dairy food containing lactic acid bacteria are not particularly limited, and other foods, food raw materials, and food additives may be included. For dairy foods containing lactic acid bacteria, fermented milk that is fermented by adding (adding) lactic acid bacteria to dairy foods (foods containing milk) and / or lactic acid bacteria in dairy foods (foods containing milk). Examples include lactic acid bacteria-added foods that are mixed (added) and not fermented. At this time, fermented milk and lactic acid bacteria-added food may be used alone, or plural kinds (two or more kinds) may be mixed and used.

  Examples of fermented milk include yogurt, lactic acid bacteria beverages, frozen yogurt, natural cheese, fermented cream, fermented butter, fermented buttermilk and the like, and are not particularly limited as long as they contain lactic acid bacteria (live bacteria). And in fermented milk, you may use yogurt, a lactic acid bacteria drink, frozen yogurt, etc. individually, or may mix and use multiple types (2 or more types). However, it is suitable for the preparation of fermented species, and from the viewpoints of handling and availability, yogurt, lactic acid bacteria beverages and frozen yogurt are preferable, yogurt and lactic acid bacteria beverages are more preferable, and yogurt is more preferable. Here, the origin and production area of fermented milk are not particularly limited, and commercially available yogurt such as “Meiji Bulgaria Yogurt LB81 Plain” (manufactured by Meiji Co., Ltd.) can be purchased and used.

  As dairy foods in lactic acid bacteria-added foods, milk, ingredient-modified milk, processed milk, milk beverage, skim milk, concentrated milk, skim concentrated milk, cream, butter, natural cheese, process cheese, whole milk powder, skimmed milk powder, whey , Whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), milk protein concentrate (MPC), pudding, bavaroa, milk agar, ice cream, mousse, white sauce, etc. If it contains the milk component), it will not be specifically limited. And for lactic acid bacteria-added foods and dairy foods, milk, component-adjusted milk, processed milk, milk drinks, skim milk, etc. may be used alone or in combination of two or more (two or more). good. Here, the origin and production area of the milky food are not particularly limited, and commercially available milk such as “Meiji delicious milk” (manufactured by Meiji Co., Ltd.) can be purchased and used.

  In the present invention, the lactic acid bacteria are not limited to lactic acid bacteria in the taxonomy of microorganisms, and mean microorganisms including, for example, bifidobacteria and propionsan bacteria. And lactic acid bacteria (live bacteria) may be used independently, or multiple types (two or more types) may be mixed and used. However, it is preferable to use lactic acid bacteria for yogurt, lactic acid bacteria beverages, frozen yogurt, and natural cheese from the viewpoint of pizza crust and pizza flavor and texture. It is more preferable to use lactic acid bacteria for yogurt such as fungi (Streptococcus thermophilus). In addition, a specific lactic acid bacterium (probiotic) that can be expected to have health effects can be used, or a lactic acid bacterium for yogurt can be used in combination.

  In the present invention, the number of lactic acid bacteria is not particularly limited in dairy foods containing lactic acid bacteria as long as lactic acid bacteria (live bacteria) are present, but the number of lactic acid bacteria is preferably 100,000 or more / ml, more than 1,000,000 / ml. Is more preferable, and 10 million or more / ml is more preferable. In dairy foods containing lactic acid bacteria, if the number of lactic acid bacteria is less than 100,000 / ml, the number of lactic acid bacteria in the fermented species tends to be insufficient, and the effect of the present invention cannot be fully exhibited unless the amount added to the fermented species is increased. There is sex.

  In the present invention, baker's yeast is not limited to baker's yeast in the taxonomics of microorganisms, and means, for example, microorganisms including yeasts prepared for the production of breads. And baker's yeast may be used independently, or multiple types (two or more types) may be mixed and used. However, from the viewpoint of pizza crust and pizza flavor and texture, it is preferable to use commercially available yeast for the production of breads, and it is more preferable to use commercially available raw yeast or dry yeast (instant dry yeast). .

  In the present invention, cereal flour means all cereal flours mainly composed of starch (carbohydrate) such as wheat flour, rye flour, barley flour, corn flour, and rice flour. Here, the origin and production area of cereal flour are not particularly limited, and commercially available wheat flour, rye flour, barley flour, corn flour, rice flour and the like can be purchased and used. And cereal flour may be used independently, or multiple types (two or more types) may be mixed and used. However, it is preferable to use wheat flour and / or rye flour as a main component, and more preferably to use wheat flour as a main component, from the viewpoint of the flavor and texture of pizza crust and pizza.

  In the present invention, hydration means blending (adding, mixing) water applicable to the production of foods and drinks and pharmaceuticals. Here, the origin and production area of water are not particularly limited, and tap water, well water, ion exchange water, pure water, ultrapure water, and the like can be used. And although it can illustrate 0-70 degreeC as the temperature, it is suitable for preparation of fermentation seed | species or a pizza crust, and 0-60 degreeC is preferable from viewpoints, such as the ease of the handling, 0-50 degreeC is more preferable, 0-40 degreeC is further more preferable.

  In the present invention, the blending amount (addition amount) of dairy food containing lactic acid bacteria, baker's yeast, and cereal flour in the fermented species can be appropriately adjusted. For example, as a blending amount of dairy foods containing lactic acid bacteria, commercially available yogurt is 10 to 100 parts by weight, preferably 20 to 80 parts by weight, more preferably 30 to 70 parts by weight, and more preferably 100 to 100 parts by weight of cereal flour. Preferably it is 40-60 weight part. And, for example, as a blending amount of baker's yeast, in commercial instant dry yeast, 0.005 to 1 part by weight, preferably 0.01 to 0.8 part by weight, more preferably 100 parts by weight of cereal flour It is 0.03-0.5 weight part, More preferably, it is 0.05-0.2 weight part. In the present invention, the amount of water added in the fermented species can also be adjusted as appropriate. For example, the amount of water added is 0 to 300 parts by weight, preferably 0 to 200 parts by weight, more preferably 50 to 200 parts by weight, and still more preferably 100 to 200 parts by weight with respect to 100 parts by weight of cereal flour.

  In the present invention, blending (addition) means all known blending methods (addition methods) in which various components are mixed and combined. And in the preparation of fermented species, the order of blending dairy foods containing lactic acid bacteria, baker's yeast, blending cereal flour, and adding water is not particularly limited, but dairy foods containing lactic acid bacteria, baker's yeast, cereal flour, etc. ( It is preferable that they are mixed almost at the same time, and if necessary, added with water. That is, in the preparation of the fermented species, it is preferable to knead the lactic acid bacteria-containing dairy food, baker's yeast, cereal flour, and the like at the same time as they are added before the start of fermentation. In addition, in the preparation of pizza dough, the order of blending fermented seeds, baker's yeast, blending of cereal flour, and water is not particularly limited, but fermented seeds, baker's yeast, cereal flour, etc. are blended (almost) simultaneously, It is preferable to add water as necessary. That is, in preparing the pizza dough, it is preferable to add the fermented seed, baker's yeast, cereal flour and the like at the same time before the primary fermentation is started, and then knead and knead. It is preferable to stretch and mold (mold).

  In the present invention, kneading (kneading) means all known kneading methods (kneading methods) in which fermented seeds and pizza dough (bread dough) are mixed and kneaded regardless of hand kneading or mechanical kneading. In the present invention, spreading means all known spreading methods that extend and spread pizza dough (bread dough). In the present invention, molding (molding) means all known molding methods (molding methods) for cutting pizza dough (bread dough) into a predetermined shape (such as a circle).

  In the present invention, fermentation means all known fermentation methods in which microorganisms are blended with fermented seeds or pizza dough (bread dough) and held at a predetermined fermentation temperature for a predetermined fermentation time. Here, in the present invention, the fermentation temperature and the fermentation time differ depending on the type of microorganism and are not particularly limited. And as a fermentation temperature of fermented seed | species, although 5-55 degreeC can be illustrated, 15-50 degreeC is preferable from a viewpoint of being suitable for preparation of fermented seed | species, 20-45 degreeC is more preferable, 25-35 degreeC. Is more preferable. Moreover, as fermentation time of fermentation seed | species, although 3 to 48 hours can be illustrated, 5-40 hours are preferable from a viewpoint of being suitable for preparation of fermentation seed | species, 10-30 hours are more preferable, 15-25 hours Is more preferable.

  In this invention, although 5-55 degreeC can be illustrated as fermentation temperature of primary fermentation, 15-50 degreeC is preferable from a viewpoint of being suitable for preparation of a pizza crust, 20-45 degreeC is more preferable, and 25-35. More preferably. Moreover, as fermentation time of primary fermentation, although 15 to 180 minutes can be illustrated, 20 to 120 minutes are preferable from a viewpoint of being suitable for preparation of a pizza crust, 30 to 100 minutes are more preferable, and 45 to 90 minutes are preferable. Further preferred. And in this invention, although 20-60 degreeC can be illustrated as fermentation temperature of secondary fermentation, 25-55 degreeC is preferable from a viewpoint of being suitable for preparation of a pizza crust, 30-50 degreeC is more preferable, 35-45 degreeC is further more preferable. Moreover, although 2-30 minutes can be illustrated as fermentation time of secondary fermentation, from a viewpoint of being suitable for preparation of a pizza crust, 3-20 minutes are preferable, 4-15 minutes are more preferable, and 5-10 minutes Is more preferable.

  In the present invention, if necessary, malt extract and / or saccharide can be added to fermented species and / or pizza dough (bread dough) to promote the fermentation. In the present invention, the malt extract may be a malt (barley) extract, and the preparation method thereof is not particularly limited. The blending amount of the malt extract is 0.01 to 2 parts by weight, preferably 0.04 to 1.6 parts by weight, more preferably 0.1 to 1.0 parts by weight, based on 100 parts by weight of the cereal flour. Preferably it is 0.1-0.4 weight part. In the present invention, the saccharide may be a known saccharide, and the type thereof is not particularly limited. As a compounding quantity of saccharides, it is 0.1-50 weight part with respect to 100 weight part of grain flour, Preferably it is 0.1-25 weight part, More preferably, it is 0.1-10 weight part, More preferably, it is 0.1. ~ 5 parts by weight.

  The fermented species of the present invention is prepared by adding (adding) dairy food containing lactic acid bacteria and baker's yeast to cereal flour, adding water (or while adding water) as necessary, and kneading (mixing), followed by fermentation. Can be prepared. Here, the components and concentrations of the fermented species are not particularly limited, and other foods, food raw materials, and food additives may be included. In addition, the pizza crust of the present invention is prepared by blending the fermented species of the present invention into pizza dough, adding water (or while adding water) as necessary, kneading (kneading, main kneading), spreading, molding (molding) ), Fermented and baked. Here, the components and concentration of the pizza crust are not particularly limited, and other foods, food materials, and food additives may be included.

  The fermented species of the present invention is not limited to the production of pizza crust, and breads having excellent flavor and texture can be produced by using the fermented species of the present invention. Here, the breads mean all of kneaded (mixed), fermented, and baked products that contain wheat flour as a raw material, such as general bread, pizza crust, and naan. Using the fermented seeds of the present invention, bread dough (general bread dough, pizza dough, naan dough) is prepared and cooked in an oven or microwave oven. Presently, savory, mellow and good flavor, moist and crisp breads can be produced commercially and stably.

  When producing the pizza crust using the fermented seed of the present invention, the raw material and blending amount can be adjusted as appropriate, except for blending the fermented seed of the present invention and kneading (kneading), fermenting and baking. it can. As a compounding quantity of the fermented seed | species of this invention, although 2-80 weight% is substituted by solid content of a fermented seed | species among cereal solid content in a pizza dough, 3-70 weight% is preferable and 4-60 weight% is preferable. Is more preferable, and 5 to 50 weight% is further more preferable. In the present invention, all known methods can be applied to pizza crust kneading (kneading), primary fermentation, spreading, molding (molding), secondary fermentation, and baking. Here, in this invention, the baking temperature and baking time of a pizza crust differ with the kind etc. of a baking apparatus, and are not specifically limited. And as a baking temperature of a pizza crust, although 150-500 degreeC can be illustrated, from a viewpoint of being suitable for preparation of a pizza crust, 250-450 degreeC is preferable and 300-400 degreeC is more preferable. Moreover, as a baking time of a pizza crust, although 30 to 600 second can be illustrated, from a viewpoint that it is suitable for preparation of a pizza crust, 60 to 300 second is preferable and 60 to 150 second is more preferable.

  In the pizza crust manufacturing method of the present invention, the texture of the pizza crust can be improved by applying superheated steam. That is, in Patent No. 4556184, “in the manufacturing process of pizza crust, before the step of baking the pizza dough, the surface of the pizza dough is sprayed with superheated steam at a temperature of 140 to 260 ° C., or a temperature of 140 to 260 ° C. The pizza crust manufacturing method characterized in that the pizza dough is treated with superheated steam by exposing the pizza dough to superheated steam of 3 to 15 seconds "is disclosed as a method of manufacturing a pizza crust having a crispy texture Has been. Therefore, in the pizza crust manufacturing method of the present invention, by using the pizza crust manufacturing method of Patent No. 4556184 together, the outside of the pizza crust has a crispy texture, and the inside of the pizza crust is moist and moist It becomes possible to provide a method for producing a pizza crust having a texture and a higher palatability.

  Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

Example 1
Flour: 100 parts by weight, yogurt (trade name “Meiji Bulgaria Yogurt LB81 Plain”, manufactured by Meiji Co., Ltd.): 55 parts by weight, yeast (trade name “Instant Dry Yeast”, manufactured by Kaneka Corporation): 0.1 part by weight, water ( 20 ° C.): 150 parts were mixed and kneaded with a bread dough crutch. This kneaded product is fermented by holding at 28 ° C. (humidity: 85%) for 17 hours, and when the lactic acid acidity becomes 0.5%, it is cooled in a refrigerator to 10 ° C. or less, and the lactic acid acidity is reduced. 0.6% fermented species was obtained.

(Example 2)
Flour: 100 parts by weight, yogurt (trade name “Meiji Bulgaria Yogurt LB81 Plain”, manufactured by Meiji Co.): 55 parts by weight, yeast (trade name “Instant Dry Yeast”, manufactured by Kaneka): 0.1 part by weight, malt extract (Trade name “Euromalt”, manufactured by Oriental Yeast Co., Ltd.): 0.2 parts by weight, water (20 ° C.): 150 parts were mixed, and kneaded with a dough crutch. This kneaded product is fermented by holding at 28 ° C. (humidity: 85%) for 17 hours, and when the lactic acid acidity becomes 0.55%, it is put in a refrigerator and cooled to 10 ° C. or less. 0.65% fermented species was obtained.

Example 3
Flour: 100 parts by weight, fermented species of Example 1: 113 parts by weight (including wheat flour: 37 parts by weight), yeast (trade name “Instant Dry Yeast”, manufactured by Kaneka Corporation): 2 parts by weight, salt: 1.8 Part by weight, 2.4 parts by weight of D-sorbitol, 6.3 parts by weight of edible oil and fat, and 10 parts by weight of water (20 ° C.) were mixed and kneaded with a bread dough. This kneaded material was kept at 28 ° C. (humidity: 85%) for 1 hour for primary fermentation, spread, and then punched into a round shape with a diameter of 7 inches (17.8 cm) and a thickness of 4 mm with a metal mold. It was. Subsequently, secondary fermentation was carried out by holding at 40 ° C. (humidity: 85%) for 7 minutes, and this fermented product was held at 370 ° C. for 110 seconds and baked to obtain a pizza crust (89 g / sheet).

(Example 4)
Flour: 100 parts by weight, fermented species of Example 2: 113 parts by weight (including wheat flour: 37 parts by weight), yeast (trade name “Instant Dry Yeast”, manufactured by Kaneka Corporation): 2 parts by weight, salt: 1.8 Part by weight, 2.4 parts by weight of D-sorbitol, 6.3 parts by weight of edible oil and fat, and 15 parts by weight of water (20 ° C.) were mixed and kneaded with a bread dough. This kneaded material was kept at 28 ° C. (humidity: 85%) for 1 hour for primary fermentation, spread, and then punched into a round shape with a diameter of 7 inches (17.8 cm) and a thickness of 4 mm with a metal mold. It was. Subsequently, secondary fermentation was carried out by holding at 40 ° C. (humidity: 85%) for 7 minutes, and this fermented product was held at 370 ° C. for 110 seconds and baked to obtain a pizza crust (89 g / sheet).

(Comparative Example 1)
Flour: 137 parts by weight, yogurt (trade name “Meiji Bulgaria Yogurt LB81 Plain”, manufactured by Meiji Co.): 20.3 parts by weight, yeast (trade name “Instant Dry Yeast”, manufactured by Kaneka): 2 parts by weight, salt: 1.8 parts by weight, D-sorbitol: 2.4 parts by weight, edible fats and oils: 6.3 parts by weight, water (20 ° C.): 64 parts by weight were mixed and kneaded with a bread dough. This kneaded material was kept at 28 ° C. (humidity: 85%) for 1 hour for primary fermentation, spread, and then punched into a round shape with a diameter of 7 inches (17.8 cm) and a thickness of 4 mm with a metal mold. It was. Subsequently, secondary fermentation was carried out by holding at 40 ° C. (humidity: 85%) for 7 minutes, and this fermented product was held at 370 ° C. for 110 seconds and baked to obtain a pizza crust (89 g / sheet). That is, here, without blending the fermented species of the present invention, the same amount of flour, yoghurt (fermented milk), yeast (bread yeast), and water contained in the fermented species are blended into the pizza dough, Pizza crust was manufactured.

(Test Example 1)
On top of the pizza crusts of Example 3, Example 4, and Comparative Example 1, pizza sauce: 31 g and shred cheese: 28 g were topped to prepare pizza. After freezing these pizzas, they were cooked in an oven (250 ° C., 8 minutes) and a microwave oven (500 W, 2 minutes 30 seconds), respectively, and evaluated for appearance, flavor, and texture. The pizzas prepared from the pizza crusts of Example 3 and Example 4 have a good burnt color with a moderate burn without depending on the cooking method, fragrant, mellow and good flavor, moist It had a crisp texture. On the other hand, the pizza prepared from the pizza crust of Comparative Example 1 exhibited a burnt color that was too dark compared to the pizza prepared from the pizza crust of Example 3 and Example 4 in both heating methods. The flavor was too strong and had a crispy texture.

According to the present invention, there is provided a method for producing a pizza crust having a good burnt color with a moderate burn on heating, a fragrant, mellow and good flavor, a moist and moist texture, and bread such as the pizza crust It is possible to provide a method for preparing fermented species that can be produced commercially stably.

Claims (2)

A method for preparing a fermented seed characterized by blending yoghurt and yeast into wheat flour and then fermenting, and further blending 0.1 to 0.4 parts by weight of malt extract with respect to 100 parts by weight of flour. A method for preparing a fermented seed for producing a pizza crust by blending with a pizza dough . A method for preparing a fermented seed characterized by simultaneously blending yogurt and yeast into wheat flour and then fermenting, and further blending 0.1 to 0.4 parts by weight of malt extract with respect to 100 parts by weight of flour. A method for preparing a fermented seed for producing a pizza crust by blending with a pizza dough .