JP6505929B1 - Lactobacillus, method of producing bread, bread dough and lactic acid bacteria for improving bread flavor and texture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lactic acid bacterium which provides good fermentability and good taste, a method of producing high quality bread, bread dough and bread. The lactic acid bacteria are at least one selected from the group consisting of Pediococcus pentosaceus NI01 (Accession No .: NITE P-02737) and NI 02 (Accession No .: NITE P-02738). 【Selection chart】 None

Description

  The present invention relates to lactic acid bacteria, a method of producing bread, bread dough and bread.

  Most of wheat produced in Japan is medium-strength wheat for udon, and all-purpose flour obtained from these wheats has low suitability for use in bread and Chinese noodles that are usually manufactured using strong flour. . Therefore, until now the self-sufficiency rate of strong wheat for bread and Chinese noodles in Japan was very low, and it was a situation where it mostly relied on imports. However, in recent years, with the progress of breed improvement, wheat cultivars having characteristics that make bread-making ability comparable to that of foreign strong wheat are grown and disseminated, and bread wheat is stably supplied. The representative wheat breed is the autumn-speaking super-strong wheat variety “Yumechikara”, which has been developed in Hokkaido, and its production is rapidly increasing. The wheat flour produced from this wheat is an ultra-strong flour that scoops high-strength flour, so its use by itself is limited to a part, but the blended flour is obtained by appropriately blending with conventionally produced medium-strength flour It has been found that it exhibits the same excellent bread making ability as the strong flour. As a result, a large amount of stable supply of high quality domestic bread flour can be made, and a large amount of this blended powder is adopted not only by small and medium-sized bakeries but also by products of major bread makers. In addition, for domestically produced medium-strength wheat, which has been stably produced in large quantities in the past, it has been possible to produce medium-strength flour (domestic weak flour) with good sheer flour characteristics by devising the flour milling method. It is used in many confectionery products.

  In the production of various bread products, sugar, sodium chloride, fats and oils, yeast (yeast) and the like are usually used as raw materials in addition to wheat flour. Recently, for the purpose of product differentiation and further improvement of flavor, lactic acid bacteria and dough species fermented with lactic acid bacteria are used in many bread makers. By fermenting the dough using lactic acid bacteria, sugars and proteins in the dough are fermented and decomposed, and lactic acid, ethanol, various other organic acids, peptides, free amino acids, etc. are produced, and it is unique that it can not be released only with baker's yeast It is possible to impart a favorable flavor to the bread. Moreover, the improvement of the generation amount of carbon dioxide gas can also be anticipated by using a part of hetero lactic acid bacteria. Also, in recent years, also in confectionery production, as typified by levan biscuit manufactured mainly using lactic acid-fermented levan, lactic acid bacteria and their fermented products are added to various confectionery, and differentiation and quality improvement are achieved. Has been done.

  However, most of the lactic acid bacteria currently used for producing breads are strains that are commercially available or registered in a strain storage organization, and there are few examples of using strains originally isolated from nature. . Also, in the production of breads using lactic acid-fermented dough species, identification of lactic acid bacteria in the dough species is hardly performed, and any lactic acid bacteria are involved in the fermentation of dough species and the formation of flavor components. It is the present condition that there are many cases where it is unclear.

  Usually, various kinds of wild lactic acid bacteria are inhabited at many places such as natural miso, soy sauce, pickles, yogurt (natural fermentation), milk, silage etc. When a strain isolated from the natural world is used for bread production There are few examples that show sufficient effect.

  Many strains derived from wild lactic acid bacteria and for which the origin of the strain has been identified are stored in large numbers by the strain registration organization. In addition, identification of strains of lactic acid bacteria in various dough species is also performed in part. For example, Lactobacillus sanfranciscensis, Lactobacillus plantarum, Lactobacillus pentosus, Leuconostoc mesenteroides, etc. as lactic acid bacteria in sourdough etc. Although isolated and identified, the number of isolated and identified strains is still small. As described above, many dough species exist and are used all over the world, but the microflora analysis of microorganisms in the dough species and the identification results of the component strains are not sufficiently clear (non-patented) Literature 1).

  Several methods for producing bread using fermentation by lactic acid bacteria have been proposed. Patent Document 1 discloses a flavor improver obtained by sterilizing a culture obtained by culturing a microorganism belonging to the genus Pediococcus in a medium containing arginine, or a treated product thereof. There is. In addition, Patent Document 2 discloses a flavor improving agent for breads comprising fermented and enzyme-treated products obtained by adding lactic acid bacteria, lipase, and protease to milk fat and a milk protein-containing substrate, and incubating the obtained product. .

WO 2007/029719 JP 2001-178449 A

Fujimoto et al .: Biotechnology, No. 6, 329-334 (2012)

  At present, bread flour using domestic bread flour with good bread making properties or bread flour using domestic flour powder is well-received in the market, and as a method to further enhance this reputation, original lactic acid bacteria isolated from wheat flour used If it can be used, it can be expected to further improve the consumer's image for bread using domestic wheat flour. Therefore, the separation and identification of new lactic acid bacteria separated from the above-mentioned wheat flour has been strongly awaited.

  Under these circumstances, as a result of intensive researches, the present inventors have established a method for efficiently separating lactic acid bacteria from domestic wheat flour, succeeded in separating and identifying novel lactic acid bacteria, and completed the present invention. The An object of the present invention is to provide a method of producing high-quality breads and a lactic acid bacteria which provide good fermentability and good taste, bread dough and breads.

In order to achieve the above object, the lactic acid bacteria according to the first aspect of the present invention is
At least one selected from the group consisting of Pediococcus pentosaceus NI01 (Accession No .: NITE P-02737) and NI02 (Accession No .: NITE P-02738).

  The lactic acid bacteria are used, for example, for producing breads.

A method of producing breads according to a second aspect of the present invention is
The lactic acid bacteria according to the first aspect of the present invention are used.

The bread dough according to the third aspect of the present invention is
The lactic acid bacteria according to the first aspect of the present invention are contained.

The bread according to the fourth aspect of the present invention is
The bread dough according to the third aspect of the present invention is baked.

  According to the present invention, it is possible to provide a method of producing high quality bread and a lactic acid bacterium which gives good fermentability and good taste, bread dough and bread.

FIG. 1 represents 16S ribosomal RNA gene sequences of NI01, NI02 and Pediococcus pentosaceus (type strain). FIG. 5 is a diagram showing the baking composition and conditions of Example 2. It is a figure showing the bread-making evaluation result of Example 2. FIG. It is a figure showing bread-making combination and conditions of Example 3. It is a figure showing the bread-making evaluation result of Example 3. FIG. It is a figure showing bread-making combination and conditions of Example 4. FIG. 18 is a diagram showing the evaluation results of bread making in Example 4. FIG. 10 is a diagram showing biscuit blending and production conditions of Example 5. It is a figure showing the biscuit appropriate evaluation result of Example 5. FIG.

  First, the lactic acid bacteria according to the present embodiment will be described in detail.

  The lactic acid bacteria according to the present embodiment is at least one selected from the group consisting of Pediococcus pentosaceus NI01 and NI02, and the lactic acid bacteria are preferably lactic acid bacteria for producing breads used for producing breads. Pediococcus pentosaceus NI01, NI02 are isolated from levan using domestic wheat flour to which an appropriate amount of brewing vinegar has been added, preferably using the wheat flour of the ultra-strong wheat variety "Yumechikara" produced in Hokkaido. It is separated from Levan. It is generally said that many various lactic acid bacteria are present in wheat flour, but many bacteria other than lactic acid bacteria are also present, and when levan is prepared using wheat flour by the usual method, there are many coliform bacteria and molds. It often reproduces, making it difficult to separate useful lactic acid bacteria. As a method of efficiently separating lactic acid bacteria from domestic wheat flour, the present inventors inhibit the growth or kill of coliform bacteria by adding an appropriate amount of vinegar vinegar to the dough, and grow mold by fermenting in an anaerobic state. Established a method for suppressing S. and successfully isolated and selected Pediococcus pentosaceus NI01 and NI02 as useful lactic acid bacteria, and completed the present invention.

  The following method is illustrated as a method of acquiring Pediococcus pentosaceus NI01 and NI02.

  10g of wheat flour sample of the ultra-strong wheat variety "Yumichikara" grown in Hokkaido is collected on a clean bench with a clean bench and sterilized water containing 3% vinegar (acetic acid content 4% W / W) 10g, and after thoroughly mixing the dough, make Levan under anaerobic condition at 30 ° C for 4 days. Next, Levan was diluted to an appropriate concentration with sterile saline in a clean bench, and 0.1 mL of the diluted solution was mixed with MRS chalky agar plate medium (containing cycloheximide, sodium azide, calcium carbonate) shown in Table 1. After dilution, culture is carried out under anaerobic conditions at 30 ° C. for 48 hours, and colonies forming a halo are picked. Pediococcus pentosaceus NI01, NI02 is obtained as a strain which has a good growth among the picked strains, a high fermentability of the dough species, and a good fermentation flavor. The identification of both strains is carried out by determining the 16S ribosomal RNA gene sequence by the method described later, performing a BLAST search based on the nucleotide sequence, and by homology with various lactic acid bacteria (type strains).

  Pediococcus pentosaceus NI01, NI02 exhibits, for example, the following properties.

(1) Morphological properties Pediococcus pentosaceus NI01 and NI02 were cultured in the MRS liquid medium described in Table 2 at 30 ° C. for 48 hours, and the obtained bacterial cells were gram-stained by the conventional method (The University of Tokyo Agricultural Chemistry) : Revised new edition Experimental Agrochemicals 1st Volume (Asakura Shoten Co., Ltd., p. 209-210 (1976)), both strains are clearly gram-positive bacteria. Also, when observing similar cells with a light microscope, they are typical cocci.

(2) Physiological Properties Grows sufficiently at a temperature of 15 to 37 ° C. The NI01 strain and the NI02 strain produce a viscous substance which seems to be polysaccharide outside the cell during culture although depending on culture conditions.

(3) Assimilation of Carbon Sources Tables 3 and 4 show the results of assimilation of the main carbon sources of Pediococcus pentosaceus NI01 and NI02. From this, the assimilability of D-lactose tends to be somewhat weak as compared with lactic acid bacteria for producing general fermented milk products, but the assimilation potential of the main carbon source almost similar to typical Pediococcus pentosaceus As for assimilability of the carbon source of both the isolated strains, a difference is observed between the two strains in D-Xylose, L-Rhamnose, Amygdalin, D-Tagatose and Gluconate. From these results, it is clear that although both strains are Pediococcus pentosaceus, the strain types are different.

  The dough to which Pediococcus pentosaceus NI01 and NI02 are added exhibits good fermentability and flavor, and the breads produced using these doughs are breads produced only with baker's yeast without the addition of NI01 and NI02. It exhibits much better taste and texture than the above. In addition, these lactic acid bacteria strains sometimes produce viscous substances that are considered to be polysaccharides outside the cells during culture, and breads to which dough species fermented with these lactic acid bacteria strains are added have a softer texture. It becomes moist and good.

  Pediococcus pentosaceus NI01 and NI02 are each assigned to the National Institute of Technology and Evaluation (NITE) Patent Microorganisms Depositary (NPMD) (2-5-8, Kazusa, Kisarazu City, Chiba Prefecture) June 11, 2018 And has been assigned the accession number NITE P-02737 and the accession number NITE P-02738, respectively.

  Next, a method of manufacturing breads according to the present embodiment will be described.

  In the method of producing bread according to the present embodiment, at least one of the above-mentioned Pediococcus pentosaceus NI01 and NI02 is used. In the present specification, “breads” refers to raw material flour consisting of one or more types of cereal flour such as wheat flour, barley flour, rye flour, rice flour and the like (starches such as potato other than cereal, sweet potato, tapioca or these Yeast (including yeasts for non-frozen dough, yeasts for frozen dough, compressed yeasts for cold storage, dry yeasts and the like, etc.) as essential raw materials, including those obtained by mixing processed modified starch and the like) and water etc. , And swelling agents such as baking powder and other raw materials. Thus, in the present specification, “breads” includes all obtained by heating dough obtained using raw material powder and water (including confectionery), and is not particularly limited.

As specific examples of breads, the following three types of breads are included depending on the amount of added sugar. In addition, in this specification, breads manufactured through the fermentation process by addition of yeast are called "fermented breads."
(1) Low sugar bread made by adding about 1 to 15% of sugar to raw material powder. Bread, British bread, Coppe bread, butter roll, English muffin, croissant etc.
(2) High sugar bread made by adding about 20 to 40% of sugar to raw material powder. Panettone, strawberry bread, jam bread, cream bread, fried bread, steamed bread etc. (confectionery breads).
(3) Sugar-free bread such as baguettes, fermented donuts, pizza, buns, bagels etc. as things other than the above. As confectionery, buns, pies, sponge cakes, castellas, biscuits (in which the total addition amount of saccharides and fats to wheat flour is 70% or less), cookies, kaolin, etc.

  The method for producing breads according to the present embodiment is suitable for producing fermented breads and biscuits, and among fermented breads, it is more suitable for producing low sugar bread. In these productions, NI01 and NI02 tend to be more effective for imparting good fermentability and flavor.

  In the method of producing breads according to the present embodiment, a "dough seed" prepared by adding at least one of NI01 and NI02 may be used. An example of the composition of the dough type is shown in Table 5.

An example of a method of preparing a dough type will be described. First, one loopful of NI01 and NI02 is inoculated into 5 mL of the sterilized MRS liquid medium described in Table 2 from the stored slant, silico-plugged and subjected to stationary culture at 30 ° C. for 24 hours. Thereafter, the cells of the culture solution are collected aseptically by centrifugation, and the cells are centrifuged and washed with sterile physiological saline (0.85% NaCl solution), and the turbidity of the cell solution is OD ₆₀₀ = 1.0. Suspend in sterile saline so that Next, for example, a dough seed is prepared using this cell suspension in the composition shown in Table 5, and fermented at 15 to 37 ° C. for 1 to 4 days to prepare a dough seed to which NI01 and NI02 are added.

  In addition, the mixing | blending of the dough type of Table 5 is an example. Materials that do not adversely affect the fermentation of lactic acid bacteria, such as various cereal flours (rye flour, rye flour, rice flour, whole grains of them), various sugars, skimmed milk powder, milk, etc. Any of these can be added. Further, the mixing ratio of wheat flour and water can be freely selected, and there is no particular limitation on the mixing ratio of the dough type.

  Although any wheat flour can be used as wheat flour used for the bread manufacturing method by this embodiment, in order to prepare a more favorable dough, the normal protein derived from Wx-B1 gene of domestic wheat is missing It is preferable that the wheat flour is prepared from a low amylose wheat variety / line which is lost. The use of flour from such low amylose wheat varieties and lines makes it possible to produce more moist and slow-aging bread. Wheat varieties having such characteristics include Haruyutaka, Spring Akebono, Haruhi, springtime love, Harikari, Kitanokaori, Yumechikara, Kitanomi, Hokunin, Mininoci, etc. Is not particularly limited.

  As a method for producing breads suitable for the method for producing breads according to the present embodiment, a dough obtained by adding hot water to a part of wheat flour and mixing, gelatinizing all or part of wheat starch (usually a dough for hot water) Baking method which is manufactured by adding) is preferable. When the breads according to the present embodiment are produced using the present production method, it is possible to easily produce breads having a moist, mochi-mochi texture and slow aging while having good sweetness and flavor. In addition, it is not limited to the above-mentioned manufacturing method as a hot water-made bread method, an appropriate amount of water, hot water etc. are added to a part of wheat flour, it heats and mixes, and starch in a part or all wheat flour is mixed. All the manufacturing methods using gelatinized dough are included in the method for making a hot stock according to the present embodiment.

  The bread manufacturing method according to the present embodiment is not particularly limited, and any manufacturing method such as a medium seed method, a no-time method, a straight method, a refrigerated dough manufacturing method, a frozen dough manufacturing method may be employed. Moreover, as a method of heating the dough, any heating method may be used, and any method such as baking, boiling, frying, steaming, etc. may be used. Any method of producing bread by heating dough obtained using wheat flour and water etc. is included. For example, in the middle seed method, first the middle seed dough kneaded with wheat flour, water, baker's yeast etc. is fermented at room temperature, the remaining flour, water, sugar, salt, fats and oils etc are added to this to further ferment the mixed dough And then firing. In the medium-sized method, the timing to add the above-mentioned dough-type may be either the medium-sized dough mixing step or the main dough-mixing step, but it is preferably the latter in which the quality of the obtained bread is stabilized.

  An example of manufacturing a biscuit using the bread manufacturing method according to the present embodiment will be described. A dough species prepared using at least one of NI01 and NI02 may be used. As a method for producing biscuits, standard formulations and production methods are adopted. First, all biscuit dough ingredients (flour (weak flour), butter, sugar, whole eggs, salt, baking powder, water, etc.) are respectively added to a mixer and mixed to make biscuit dough. In addition to this, it is possible to appropriately use one or more kinds selected from dough improvers, emulsifiers, saccharides, salts, skimmed milk powder, fats and oils, dairy products and the like. Next, the dough is placed in a refrigerator for a certain period of time, and then the dough is stretched to a certain thickness and die-cut. Baking is carried out at an appropriate temperature for a predetermined time to obtain a biscuit.

  Next, bread dough according to the present embodiment will be described.

  The bread dough according to the present embodiment contains at least one of the above-mentioned lactic acid bacteria Pediococcus pentosaceus NI01 and NI02. In the present specification, "bread dough" refers to raw material flour comprising one or more of cereal flours such as wheat flour, barley flour, rye flour and rice flour (starches such as potato, sweet potato, tapioca other than cereals or these Water, etc. are used as essential raw materials, and yeast (for non-frozen dough yeast, frozen dough yeast, cold-resistant yeast squeezed yeast or dry yeast etc. This refers to dough prepared using swelling ingredients such as baking powder, etc., and other ingredients. The bread dough may use, for example, the above-mentioned "dough seed" prepared by adding at least one of NI01 and NI02, and in this case, the addition amount of the dough seed is usually based on wheat flour It is 3 to 40%, more preferably 10 to 30%.

  Next, breads according to the present embodiment will be described.

  The bread according to this embodiment is formed by baking the bread dough according to the above-described embodiment. The breads may be obtained by, for example, baking the dough obtained by adding water, sugar, salt, fats and oils, etc. to the above-mentioned dough species and kneading. About the example of breads, it is as above-mentioned.

  As described above, the lactic acid bacteria Pediococcus pentosaceus NI01, NI02 impart good fermentability to the dough prepared therewith, and bring about a good flavor to the produced bread. By adding NI01, NI02 to the dough, it is possible to produce breads having high-quality flavor and good texture. In addition, by using these lactic acid bacteria isolated from Levan of domestic wheat flour for producing breads with domestic wheat flour, high quality breads made from domestic bread flour or domestic flour flour as a raw material that many consumers need This makes it possible to significantly improve the image of the consumer on bread.

  Hereinafter, the present invention will be specifically described by way of examples. However, the present invention is not limited to these examples.

Example 1
The lactic acid bacteria Pediococcus pentosaceus NI01 (NITE P-02737) and NI 02 (NITE P-02738) were separately selected and identified as described below.

  10g of wheat flour sample of the ultra-strong wheat variety "Yumichikara" grown in Hokkaido is collected on a clean bench with a clean bench and sterilized water containing 3% vinegar (acetic acid content 4% W / W) After adding 10 g and mixing well, levan was prepared under anaerobic condition at 30 ° C. for 4 days. Next, Levan is diluted to an appropriate concentration with sterile saline in a clean bench, and 0.1 mL of the diluted solution is shown in the above Table 1 for MRS chalky agar plate medium (containing cycloheximide, sodium azide, calcium carbonate) The mixture was cultured at 30.degree. C. for 48 hours under anaerobic conditions, and about 20 strains showing a characteristic colony form forming a halo were picked up. Among the picked strains, NI01 and NI02 strains with particularly good growth were selected. For both strains, the 16S ribosomal RNA gene sequence was determined by the method described later, a BLAST search was performed based on the nucleotide sequence, and both strains were identified as Pediococcus pentosaceus from the homology.

  Pediococcus pentosaceus NI01 and NI02 exhibited the following properties.

(1) Morphological properties Pediococcus pentosaceus NI01 and NI02 were cultured at 30 ° C. for 48 hours in the MRS liquid medium of Table 2 described above, and the obtained bacterial cells were gram-stained by a conventional method (The University of Tokyo Agricultural Chemistry) : As a result of performing a revised new edition Experimental Agrochemicals First Volume, Asakura Shoten Co., Ltd., p. 209-210 (1976)), both strains were clearly gram-positive bacteria. Moreover, as a result of observing the same microbial cell with a light microscope, it was a typical cocci.

(2) Physiological property It grew sufficiently at a temperature of 15 to 37 ° C. The NI01 strain and the NI02 strain produced a viscous substance which appeared to be polysaccharide outside the cell during the culture, depending on the culture conditions.

(3) Assimilation of Carbon Sources Tables 3 and 4 above show the results of assimilation of the main carbon sources of Pediococcus pentosaceus NI01 and NI02. From this, D-lactose was found to be somewhat less assimilable than general lactic acid bacteria for producing fermented milk products, but assimilated from the main carbon source almost similar to typical Pediococcus pentosaceus. As to the assimilability of carbon sources of both isolated strains, differences were observed between the two strains in D-Xylose, L-Rhamnose, Amygdalin, D-Tagatose, and Gluconate. These results revealed that both strains were Pediococcus pentosaceus but the strains were different.

(4) 16S Ribosomal RNA Gene Sequence DNA was extracted from lactic acid bacterial cells cultured in 5 mL of MRS liquid medium according to a conventional method, and the approximately 14S base RNA 16S ribosomal RNA gene was amplified with the primers 27f and 1406r shown in Table 6. The The amplified fragment was subjected to cycle sequencing with 27f or 1406r of each primer (Table 6), and the nucleotide sequence was determined with a DNA sequencer. This sequence information was input to the BLAST program on the Internet and homology search was performed. As a result, the sequences of NI01 and NI02 strains were identical to the known sequence of the Pediococcus pentosaceus type strain except for one residue (Figure 1). From this result, two strains of lactic acid bacteria isolated and selected by the above method were identified as Pediococcus pentosaceus.

FIG. 1 shows the 16S ribosomal RNA gene sequence. From this, the 16S ribosomal RNA gene sequences of the three strains were identical except for one residue (NI01: SEQ ID NO: 3, NI02: SEQ ID NO: 4, P. pentosaceus NBRC 107768 (type strain): SEQ ID NO: 5).

(Example 2)
Using bread doughs to which dough seeds made by using NI01 and strain NI02 were added and ordinary bread doughs to which no additives were added, mountain breads were produced by the no-time method, and their quality was compared.

First, the preparation method of fermented dough species using NI01 and NI02 strains will be described. One loopful of NI01 and NI02 strains was inoculated into 5 mL of the sterilized MRS liquid medium described in Table 1 described above, silico-plugged, and static culture was performed at 30 ° C. for 24 hours. Thereafter, the cells of the culture solution are collected aseptically by centrifugation, and the cells are centrifuged and washed with sterile physiological saline (0.85% NaCl solution), and the turbidity of the cell solution is OD ₆₀₀ = 1.0. It was suspended in sterile saline so that Next, a dough seed was prepared using this cell suspension in the formulation shown in Table 7 (using flour as powder), fermented at 30 ° C. for 1 day, and fermented with strains NI01 and NI02. A dough seed for dough addition was prepared.

  Next, the bread making method will be described. Figure 2 shows the baking recipe and conditions. In "Test Example 1", strain NI01 was added, strain NI02 was added in "Test Example 2", and strain NI01 and NI02 were not added in "Comparative Example 1". As shown in FIG. 2, the addition amount to each bread dough of two types of dough species fermented and prepared using the lactic acid bacteria of this example was 10% each on a flour basis. The baked bread was allowed to cool at room temperature for 1 hour, and then its weight and volume were measured to calculate a specific volume. The evaluation of baking was performed based on the evaluation of the baking condition, appearance, internal phase, texture, taste and specific volume of bread by five panelists. The appearance, internal phase, texture and taste were evaluated using bread stored at 20 ° C. for 1 day in a polyethylene bag. In addition, as the evaluation of the aging of the bread during storage, the hardness (one day after three days) of the crumb portion was evaluated for the bread stored for 1 day at 20 ° C. in a polyethylene bag for 3 days. The hardness of the crumb is obtained by slicing a mountain-shaped bread into 2 cm, cutting the center of a total of 3 bread pieces in the center into 3 cm × 3 cm, and cutting the crumb to half thickness at a speed of 1 mm / s. It was evaluated by the maximum stress when compressed.

  The evaluation results of this example are shown in FIG. The bread to which the NI01 strain dough seed of Test Example 1 was added and the bread to which the NI02 strain dough seed of Test Example 2 was added had an overall dough state, appearance, internal phase, texture, and flavor compared with Comparative Example 1 (control). In particular, the texture was soft and moist, and the flavor derived from lactic acid bacteria fermentation was good. In addition, in the bread of Test Example 2, the moist feeling of the texture was particularly excellent. It is considered that the good results of these test examples are related to the fact that the lactic acid bacteria of this example produce many fermentation products (organic acids, polysaccharides, etc.) during dough fermentation. As to the specific volume, the breads of Test Examples 1 and 2 clearly show larger values as compared with Comparative Example 1 (control), and the bread making property of the dough is improved in specific volume by using the dough type of this example. Was also found to be significantly improved. In addition, from the evaluation of the aging of the bread during storage, the breads of Test Examples 1 and 2 were clearly slower in aging compared to Comparative Example 1 (control), and in particular, the bread of Test Example 2 was delayed. The reason why the aging of bread in Test Examples 1 and 2 is delayed is the improvement of the moisturizing effect by the anti-aging component (mainly polysaccharides) generated during dough seed fermentation and the improvement of the specific volume of bread in Test Examples 1 and 2. It is considered to be the main factor.

  From the above results, the dough using the original lactic acid bacteria of this example, the dough state, appearance, internal phase, texture and taste are better and the specific volume is better by the no-time bread making method compared to the conventional control bread dough. It turned out that a very large, noticeably slow aging, moist bread could be obtained. It turned out that especially the bread which added the dough seed | species fermented using lactic-acid-bacteria NI02 (NITE P-02738) of a present Example shows a food texture and an especially favorable result.

(Example 3)
Using the bread doughs to which dough seeds prepared by using NI01 and strain NI02 were added and ordinary bread doughs to which no additives were added, mountain-shaped breads were produced by the medium-seed method, and their quality was compared.

  First, the preparation method of fermented dough species using NI01 and NI02 strains will be described. It prepared on the conditions similar to Example 2 except having changed the flour into the Kitano Kaori flour.

  Next, the bread making method will be described. FIG. 4 shows the baking recipe and conditions. In Test Example 3, the strain NI01 was added, strain NI02 was added in the strain Test 4, and in Example 2, neither strain NI01 nor strain NI02 was added. As shown in FIG. 4, the addition amount to each bread dough of two types of dough types fermented and prepared using the lactic acid bacteria of the present example was 10% each on a flour basis, and was respectively added at the time of main stem mixing. The baking evaluation was performed in the same manner as in Example 2.

  The evaluation results of this example are shown in FIG. The bread to which the NI01 strain dough seed of Test Example 3 was added and the bread to which the NI02 strain dough seed of Test Example 4 was added had a dough state, appearance, internal phase, texture, and flavor as compared with Comparative Example 2 (control). In particular, the texture was soft and moist, and the flavor derived from lactic acid bacteria fermentation was good. Also, in the bread of Test Example 4, the feeling of moisture was particularly excellent. It is considered that the good results of these test examples are related to the fact that the lactic acid bacteria of this example produce many fermentation products (organic acids, polysaccharides, etc.) during dough fermentation. As to the specific volume, the breads of Test Examples 3 and 4 show values equal to or higher than those of Comparative Example 2 (control), and by using the dough type of this example, the bread making properties of the medium-sized batter are different. It turned out that it is also improved in the aspect of volume improvement. In addition, from the evaluation of the aging of the bread during storage, the breads of Test Examples 3 and 4 were obviously slower in aging compared to Comparative Example 2 (control), and in particular, the bread of Test Example 4 was delayed. The reasons for the slow aging of bread in Test Examples 3 and 4 are the improvement of the moisturizing effect of aging inhibiting components (mainly polysaccharides) generated during dough seed fermentation and improvement of the specific volume of bread in Test Examples 3 and 4. It is considered to be the main factor.

  From the above results, it is understood that the dough state, appearance, internal phase, food are comprehensively compared to the conventional control bread dough by the medium-type baking method from the dough to which the dough type using the original lactic acid bacteria of this example is added. It turned out that a good bread, which has a good taste and flavor, a large specific volume, and a slow aging, is obtained. In particular, it was found that breads to which dough species fermented with the lactic acid bacteria NI02 (NITE P-02738) of this example were added show better results in texture and aging.

(Example 4)
The butter roll was manufactured by the no-time method using bread dough to which dough seeds prepared by using NI01 and strain NI02 were added and common bread dough to which no additives were added, and their quality was compared.

  First, the preparation method of fermented dough species using NI01 and NI02 strains will be described. The preparation was carried out in the same manner as the dough seed of Example 2 except that the flour made from the flour was used.

  Next, the bread making method will be described. Fig. 6 shows the baking composition and conditions. In the case of "Test Example 5", the strain NI01 strain was added, in the case of "Test 6", the strain NI02 was added, and in the case "Comparative Example 3", neither strain NI01 nor strain NI02 was added. As shown in FIG. 6, the addition amount to each bread dough of two types of dough species fermented and prepared using the lactic acid bacteria of the present example is 30% each on a flour basis. The baking evaluation was performed by the evaluation of the baking condition, appearance, internal phase, texture, flavor, and volume by the five panelists. Evaluation of appearance, internal phase, texture, flavor, and volume was performed using bread stored at 20 ° C. for 1 day in a polyethylene bag. In addition, the aging of the bread during storage was evaluated by using a circular plunger with a diameter of 5 mm at a speed of 1 mm / s at a speed of 1 mm / s for bread stored for 1 day and 3 days at 20 ° C. in a polyethylene bag. Maximum stress at the time of piercing The average value of the measurement results of three pans was used as data.

  The evaluation results of this example are shown in FIG. The butter roll to which the NI01 strain dough of Test Example 5 was added and the butter roll to which the NI02 strain dough of Test Example 6 was added had an overall dough state, appearance, internal phase, texture as compared with Comparative Example 3 (control). The flavor was good, in particular, the texture was soft and moist, and the flavor derived from the lactic acid bacteria fermentation product was very good. In addition, from the evaluation of the aging of the bread during storage, the breads of Test Examples 5 and 6 were clearly delayed in aging as compared with Comparative Example 3 (control). As the reason why the aging of bread in Test Examples 5 and 6 is delayed, it is considered that the moisturizing effect by the aging inhibiting component (mainly polysaccharide) generated during dough seed fermentation is a main factor.

  From the above results, according to the bread making method to which the dough type using the original lactic acid bacteria of this example is added, even in bread with a rich formulation such as butter roll, the dough is comprehensively compared to the conventional control butter roll. It was revealed that a bread having good condition, appearance, internal phase, texture, flavor, and volume, slow aging, and moistness was obtained.

(Example 5)
Biscuits were prepared by the following method using biscuit doughs to which dough seeds prepared by using NI01 and strain NI02 were added and ordinary biscuit doughs to which no additives were added, and their quality was compared.

  First, the preparation method of fermented dough species using NI01 and NI02 strains will be described. The preparation was carried out in the same manner as the dough seed of Example 4.

  Next, the biscuit manufacturing method will be described. FIG. 8 shows biscuit blending and manufacturing conditions. In "Test Example 7", strain NI01 was added, strain "Test strain 8" was added with strain NI02, and in "Comparative Example 4", strain NI01 and strain NI02 were not added. As shown in FIG. 8, the addition amount of each of the two dough types fermented and prepared using the lactic acid bacteria of the present example to the biscuit dough is 15% on a flour basis. Biscuit evaluation was performed by evaluation of the dough state at the time of biscuit preparation by five panelists, appearance, internal phase, texture, flavor, and volume. The appearance, internal phase, texture, taste, and volume were evaluated by a panel of five persons using biscuits stored at 20 ° C. in polyethylene bags for one day.

  The evaluation results of this example are shown in FIG. The biscuit to which the NI01 strain dough of Test Example 7 was added and the biscuit to which the NI02 strain dough of Test Example 8 was added were compared with Comparative Example 4 (control) in overall dough state, appearance, internal phase, texture and taste The volume was good, in particular, the texture was soft and moist, and the flavor derived from the lactic acid bacteria fermentation product was very good.

  From the above results, it is understood that the biscuit produced by adding the dough type using the original lactic acid bacteria of the present example has an overall dough state, appearance, internal phase, texture, and flavor as compared with the conventional control biscuit. , It became clear that the volume is good. In particular, it was found that, in the biscuit to which the dough type fermented using the lactic acid bacteria of the present example was added, the softness, the moist feeling and the flavor of the texture showed very good results.

Claims (5)

  Lactic acid bacteria at least one selected from the group consisting of Pediococcus pentosaceus NI01 (Accession No .: NITE P-02737) and NI 02 (Accession No .: NITE P-02738). Used for the production of breads,
The lactic acid bacteria of Claim 1 characterized by the above-mentioned. Use of the lactic acid bacteria according to claim 1 or 2.
Process for producing breads characterized by It contains the lactic acid bacteria according to claim 1 or 2.
Bread dough characterized by. Lactic acid bacteria for improving the bread flavor and texture comprising at least one of Pediococcus pentosaceus NI01 (Accession No .: NITE P-02737) and NI 02 (Accession No .: NITE P-02738).