JP6655674B2 - Activation method of active dry yeast for baking - Google Patents

Description

  The present invention relates to active dry yeast. Specifically, the present invention relates to a method for activating an active dry yeast for baking.

  In bread production, it is essential to use baker's yeast, which exhibits a high carbon dioxide generating power in bread dough. However, in making bread, it is very complicated to culture and use bread yeast (preparing fresh yeast) each time, and in many cases, dry bread yeast is used because of its simplicity.

  Dry yeasts for bread making include grains that need to be pre-fermented (or pre-fermented, condensed, re-hydrated) in order to activate the dried yeast from dormant state and restore fermentation power when used. There are coarse active dry yeast and granular instant dry yeast which does not require the preliminary fermentation and can be added to the dough in a dry state and fermented.

  As a pre-fermentation condition for active dry yeast for baking, a method is generally used in which yeast is added to sugar water at 30 to 40 ° C., and the temperature is kept for a certain period of time while maintaining the temperature by boiling water (Patent Document 1). 1). On the other hand, in the case of dry yeast used for purposes other than bread, such as dry yeast for alcoholic beverages, preliminary fermentation may be performed in warm water of about 40 ° C. to which no saccharide is added.

  If simplicity is particularly pursued in bread production, it is preferable to use instant dry yeast which does not require preliminary fermentation and can be added to the dough in a dry state. However, instant dry yeast contains additives such as an emulsifier and has the disadvantage that it takes time to reach the peak of fermentation.

  Therefore, in the case where not only simplicity but also shortening of the time required to produce a non-added bread or to reach the peak of fermentation is required, it is preferable to use active dry yeast. However, the active dry yeast also has the disadvantage that if the general pre-fermentation as shown above is performed, the produced bread will have a stronger yeast-specific odor such as butyric acid odor when the bread is baked. I do. In addition, active dry yeast has insufficient pre-fermentation conditions (low temperature, short time, etc.), does not sufficiently recover fermentation power, and causes problems in later bread production.

  In such a technical background, when using the active dry yeast for baking, a technique for improving the simplicity of operation without significantly affecting the fermentation power, and furthermore, when baked bread such as butyric acid smell on the manufactured bread. There has been a need in the art for the development of technology that improves the flavor of bread so that the unique smell of yeast does not remain strong.

JP 2007-068443 A

  INDUSTRIAL APPLICABILITY The present invention enhances the simplicity of operation while maintaining fermentation power in bread production using active dry yeast for breadmaking, and furthermore, the unique smell of yeast during bread baking is reduced and the aromatic odor is increased. It is an object of the present invention to provide a method for activating an active dry yeast for baking, which can produce bread.

  In order to achieve the above object, the present inventors have conducted intensive studies and, as a result, added active dry yeast for baking to water or sugar water whose temperature was adjusted to 39 to 41 ° C, and then kept at 20 to 30 ° C. Preliminary fermentation by letting it stand for 15 minutes or more in an atmosphere reduces the unique smell of yeast during baking such as butyric acid odor, and easily produces bread with increased aromatic odor such as β-phenethyl alcohol. To make the operation easier and more efficient by spraying active dry yeast for baking on the surface of the dough and leaving it for at least 15 minutes in an atmosphere maintained at 20 to 30 ° C. And found that the present invention was completed.

That is, the embodiment of the present invention is as follows.
(1) Spraying active dry yeast for baking from Saccharomyces cerevisiae AK46 strain (NITE P-487) on the surface of bread dough and leaving it in an atmosphere maintained at 25 to 30 ° C. for 15 to 120 minutes A method for activating an active dry yeast for baking.
(2) The method according to (1), wherein the dough is made by mixing bread making ingredients other than active dry yeast for bread making.
(3) A method for producing bread, characterized by using activated dry yeast for bread making activated by the method according to any one of (1) and (2).
(4) After adding the active dry yeast for baking to water or sugar water whose temperature has been adjusted to 39 to 41 ° C. (40 ± 1 ° C.), the temperature is maintained at 20 to 30 ° C. (preferably 20 to 25 ° C.). A method of activating an active dry yeast for baking (preliminary fermentation method, preliminarily fermented liquid production method), wherein the method is allowed to stand for 15 minutes or more in an atmosphere.
(5) The method according to (4), wherein the temperature of water or sugar water at the end of the preliminary fermentation is adjusted to 20 to 30 ° C.
(6) The method according to (4) or (5), wherein an active dry yeast for baking is added to water or sugar water of 0 to 7% by weight.
(7) The method according to any one of (4) to (6), wherein the preliminarily fermented liquid after standing is cooled to 0 to 5 ° C.
(8) The method according to any one of (4) to (7), wherein the standing time is 15 to 30 minutes (preferably 15 to 20 minutes).
(9) The method according to any one of (4) to (8), which is a method for activating an active dry yeast for baking belonging to Saccharomyces cerevisiae.
(10) The method according to (9), which is a method for activating the active dry yeast of Saccharomyces cerevisiae AK46 strain (Tokachino yeast (registered trademark): NITE P-487).

  According to the present invention, it is possible to easily produce bread having a very good flavor and flavor without complicating the preliminary fermentation of the active dry yeast for bread making and recovering a sufficient fermentation power, or Breadmaking performance can be exhibited without performing fermentation.Furthermore, by preliminarily performing pre-fermentation and storing the pre-fermented liquid under refrigeration, the baking efficiency can be further improved. . The present invention is particularly characterized in that it has a very suitable effect on the active dry yeast of “Tokachino Yeast (registered trademark)”.

It is a figure which shows the bread manufacture flow using the active dry yeast for bread manufacture in Reference Example 1. 7 shows the determination results of the fermentative power and aroma of bread manufactured using the active dry yeast pre-fermented solution for bread pre-fermented under various conditions in Reference Example 1. The left side shows the results of determination of fermentation power (○ if not different from the control group, x if reduced), and the right side shows the results of fragrance (改善 if improved compared to the control group and × if not changed). 4 is a graph showing the results of analysis of the amounts of butyric acid and β-phenethyl alcohol in the aroma components of bread manufactured using the active dry yeast pre-fermented solution for bread pre-fermented under various conditions in Reference Example 1. The vertical axis shows the content ratio in the aroma component, the horizontal axis shows the pre-fermentation conditions, the white graph shows the result of β-phenethyl alcohol, and the black graph shows the result of butyric acid.

  First, the present invention is an activation method by pre-fermentation or the like of active dry yeast for baking, which is an active dry yeast that does not contain an auxiliary agent such as an emulsifier that requires an activation step, Instant dry yeast which does not require an activation step such as pre-fermentation and contains an auxiliary agent such as an emulsifier in many cases is not a target. That is, in the present invention, dry yeast that requires an activation step is defined as “active dry yeast”, and dry yeast that does not require an activation step and can be used in a dry state is defined as “instant dry yeast”.

  In the step of pre-fermenting the active dry yeast for baking, first, the yeast is added to water or sugar water whose temperature has been adjusted to about 39 to 41 ° C. (that is, 40 ± 1 ° C.), which is about 8 to 12 times the amount. . The temperature of the water or sugar water at the time of adding the yeast is not preferably too high or too low, and is preferably adjusted to approximately 40 ° C.

  After adding and dispersing yeast in water or sugar water, the yeast is left for 15 minutes or more in an atmosphere maintained at 20 to 30 ° C. (about room temperature). The ambient temperature during this standing is particularly important. If the ambient temperature is lower than 20 ° C., the dried yeast will not be completely activated from the dormant state and the fermentation power will be reduced. If the ambient temperature is higher than 30 ° C., the scent unique to yeast (such as butyric acid odor) at the time of baking bread is increased in the manufactured bread.

  Therefore, it is necessary to maintain the temperature of the atmosphere during the pre-fermentation at 20 to 30 ° C. while considering the influence from the temperature of the water or sugar water at the time of adding yeast, and the temperature of the water or the sugar water itself. The temperature is preferably 20 to 30 ° C. at the end of the preliminary fermentation. In particular, it is more preferable to control the ambient temperature and the temperature of the water or sugar water at the end of the preliminary fermentation to fall within the range of 20 to 25 ° C. in that the intended effect is remarkably exhibited.

  Further, the standing time is required to be 15 minutes or more, preferably 15 to 30 minutes, and particularly preferably about 20 minutes. If the standing time is too short, the fermenting power of the yeast will not be sufficient, and it is preferable that the standing time be within one hour. When the pre-fermented liquid is not used immediately, the pre-fermented liquid can be rapidly cooled to 5 ° C. or lower, and thereafter, can be refrigerated at 0 to 5 ° C. Thereby, although the unpleasant odor is slightly observed, the preliminary fermentation liquid can be stored for about 1 to 3 days without a decrease in fermentation power.

  Further, the sugar concentration of water or sugar water is preferably 0 to 7% by weight, and more preferably 0.1 to 6% by weight, for example, 1 to 5% by weight. Further, the pH is preferably adjusted to a range of 5.0 to 7.0, but none of them is limited to this range.

  Then, bread is manufactured by a conventional method using the pre-fermented liquid of the active dry yeast that has been pre-fermented. Although not limited to this, after mixing the preliminary fermentation liquid and other ingredients such as flour and kneading, fermenting the dough for about 90 minutes, dividing and taking bench time, molding / molding Steps of stuffing, proofing and baking are exemplified.

  In addition, as an activation method of the active dry yeast for bread making other than the preliminary fermentation, the active dry yeast for bread making is prepared by mixing raw materials for bread other than the active dry yeast for bread manufacture until uniform to some extent. A method is shown in which yeast is sprinkled (scattered) and left in an atmosphere maintained at 25 to 30 ° C. for 15 minutes or more. Thereafter, the dough is kneaded well again, and then bread is manufactured in the same process as described above. By this method, the fermentative power of the active dry yeast for bread making can be recovered without going through the preliminary fermentation step, and it is possible to further simplify the operation and efficiency of bread production.

  In this method, it is necessary to maintain the ambient temperature at 25 to 30 ° C., and it is particularly preferable to control the temperature to be around 28 ° C. Also, the leaving time needs to be 15 minutes or more, and the range of 15 to 120 minutes is suitable.

  The active dry yeast for bread making which is the object of the present invention is not particularly limited as long as it is for bread making, but is applied to the activation of active dry yeast for bread making belonging to Saccharomyces cerevisiae. It is particularly preferable to apply the present invention to the activation of active dry yeast of Saccharomyces cerevisiae AK46 strain (Tokachi Yeast (registered trademark): NITE P-487). The AK46 strain is a known strain disclosed in Japanese Patent No. 5218904.

  In this way, the active dry yeast for baking is added to water or sugar water (for example, about 0 to 7% by weight) whose temperature has been adjusted to 39 to 41 ° C., and then kept at 20 to 30 ° C. (for example, 25 ° C.). Preliminary fermentation is carried out by leaving it for 15 minutes or more (for example, 20 minutes) in a prepared atmosphere, and by using this, bread is manufactured, thereby reducing the unique smell of yeast during baking and increasing the aromatic odor. Bread with excellent flavor and flavor can be easily produced. In addition, the active dry yeast for baking is sprayed on the surface of the dough and left for 15 minutes or more (for example, 15 to 120 minutes) in an atmosphere maintained at 25 to 30 ° C. (for example, 28 ° C.) to produce Work simplification and efficiency improvement of bread production using activated dry yeast can be achieved.

  Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to these embodiments, and various modifications can be made within the technical idea of the present invention.

Reference Example 1

(Preliminary fermentation condition study test I of active dry yeast)
The following test was performed to confirm how the pre-fermentation condition of the active dry yeast affects the flavor of the produced bread.

  After adding the active dry yeast of "Tokachino Yeast (registered trademark)" to a 5% by weight sugar water at 40 ° C., the temperature of the sugar water is maintained or 35 ° C. without maintaining the temperature of the sugar water. , 30 ° C., 25 ° C., and 20 ° C., were left for 10 minutes, 15 minutes, and 20 minutes, respectively, to prepare bread. FIG. 1 shows this bread manufacturing flow chart. The control was kept at 40 ° C. for 20 minutes.

  In the baking results, the test group showed a slight decrease in fermentation power under the pre-fermentation conditions of standing at 20 ° C. for 10 minutes, but showed the same fermentation power under the other conditions (Table 1, FIG. 2). On the other hand, when the aroma components other than ethanol were analyzed for the flavor of the bread, under pre-fermentation conditions of 25 ° C. or less, as the standing time became longer, the ratio of butyric acid, which is one of the causes of the unpleasant odor, and β- There was a tendency for the ratio of phenethyl alcohol to increase (FIG. 3), and good results were also obtained in the sensory test (Table 2, FIG. 2). Conversely, under the pre-fermentation conditions of 30 to 40 ° C., the longer the standing time, the higher the butyric acid ratio and the lower the β-phenethyl alcohol ratio (FIG. 3). From these results, it has been clarified that preliminary fermentation conditions in which the fermentation power and the flavor of the bread are left at 20 to 30 ° C. for 15 minutes or more, preferably 20 to 25 ° C. for 20 minutes are required.

(Activation examination test of activated dry yeast)
The following test was carried out in order to examine an activation method of active dry yeast different from the preliminary fermentation of Reference Example 1.

  Bread ingredients other than active dry yeast are mixed until uniform to some extent, and the active dry yeast of "Tokachino Yeast (registered trademark)" is allowed to adhere to the dough surface so as to be scattered (scattered) at room temperature (28 ° C). ) To allow water to gradually move to the cells. Thereafter, the kneaded material was again kneaded to the desired dough state, and then bread was produced by the usual process. As a result, although the peculiar smell of yeast at the time of baking was slightly left on the bread, the fermentation power was maintained as it was by leaving it for 15 minutes or more, and this method is a baking technique that does not require preliminary fermentation. This was confirmed (Table 3). Also, no residual bacterial cells were found in the bread.

Reference example 2

(Preliminary fermentation condition study test II of active dry yeast)
The following tests were performed to confirm the sugar concentration and the effect of refrigerated storage on the assumption that a pre-fermented solution for several days of use was prepared and stored at once.

  The active dry yeast of “Tokachino Yeast (registered trademark)” was used for 20 minutes in an atmosphere maintained at 40 ° C. using 5% sugar water, 3% sugar water, and 0% sugar water (water) at 40 ° C. After holding and pre-fermenting, bread was prepared using the pre-fermented liquid quenched to 5 ° C and refrigerated for 1 to 3 days. Compared with the control (5% sugar water on the day of holding at 40 ° C. for 20 minutes), the unique smell of yeast during the baking of the bread was slightly left in the bread, but there was no problem in the sensory evaluation. (Table 4). Normally, the pre-fermented liquid is required to be used within 24 hours because of the decrease in fermentation power and acid smell. However, refrigeration for a certain period of time is performed by adjusting the concentration of sugar water during pre-fermentation. It was shown that preservation became possible and that pre-fermentation was performed in advance during a series of baking operations to improve the efficiency of the operation. Further, bread prepared using the pre-fermented solution which was preliminarily fermented by holding it at room temperature (25 ° C.) for 20 minutes using 5% sugar water at 40 ° C. and then rapidly cooled to 5 ° C. and stored refrigerated for 3 days was also used. Compared with the control, the fermentation power was comparable (Table 5), and it was also confirmed that the efficiency of the operation was improved in a series of bread making operations.

  From the above, the active dry yeast for baking was added to water or sugar water (0 to 5% by weight) whose temperature was adjusted to 40 ° C, and then left for 15 to 20 minutes in an atmosphere maintained at 20 to 30 ° C. By performing the preliminary fermentation, the bread produced using this has a reduced butyric acid odor and an increased β-phenethyl alcohol odor, and has a very good flavor and flavor. There is no decrease in fermentation power even when refrigerated, and a bread dough is prepared by mixing bread manufacturing ingredients other than the active dry yeast for bread making, and the active dry yeast for bread making is sprayed on the surface of the dough. By leaving the mixture at 15 ° C. for 15 to 120 minutes in an atmosphere maintained at a temperature of 120 ° C., bread can be produced without performing preliminary fermentation in bread production using active dry yeast for bread production (active dry yeast for bread production). It has been found that it is possible to work easy and efficient bread production) using.

  The present invention is summarized as follows.

  INDUSTRIAL APPLICABILITY The present invention enhances the simplicity of operation while maintaining fermentation power in bread production using active dry yeast for breadmaking, and furthermore, the unique smell of yeast during bread baking is reduced and the aromatic odor is increased. It is an object of the present invention to provide a method for activating an active dry yeast for baking so as to produce a baked bread.

  Then, the active dry yeast for baking is added to water or sugar water whose temperature has been adjusted to 39 to 41 ° C., and then left for at least 15 minutes in an atmosphere maintained at 20 to 30 ° C. to perform preliminary fermentation. It was possible to produce bread in which the unique smell of yeast during baking was reduced and the aromatic odor was increased, and active dry yeast for bread making was sprayed on the surface of the bread dough and kept at 25 to 30 ° C. By leaving the device under the atmosphere for 15 minutes or more, the operation can be simplified and the efficiency can be improved.

The accession numbers of the microorganism strains indicated in the present invention are shown below.
(1) Saccharomyces cerevisiae AK46 strain (NITE P-487).

Claims (3)

Spraying active dry yeast for baking from Saccharomyces cerevisiae AK46 strain (NITE P-487) on the surface of the bread dough, and leaving it to stand for 15 to 120 minutes in an atmosphere maintained at 25 to 30 ° C. A method for activating an active dry yeast for baking.   The method according to claim 1, wherein the dough is made by mixing bread making ingredients other than active dry yeast for bread making. Characterized by using the baker's Active Dry Yeast activated by the method according to any one of claims 1-2, method for producing bread.

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