JPH0191740A - Hop composition - Google Patents

Abstract

PURPOSE: To provide the subject compsn. which contains pregelatinized starches, hops, yeast, amylase and digestive treatment materials for koji, is capable of rapidly yielding mashing seeds, is preservable over a long period and has the refreshing aroma, bitterness and sourness of the hops. CONSTITUTION: This compsn. preferably contains 32 to 60(wt.)% pregelatinized starches, 0.2 to 4% hops, 16 to 24% yeast (preferably bread yeast), 0.04 to 1% amylase and 8 to 40% digestive treatment materials for koji. The digestive treatment materials for koji are obtd. by adding 1 to 4 parts water to 1 (wt.) parts (in terms of dry product) koji prepd. from bacteria, such as Aspergillus oryzae, and treating these bacteria to a treatment for 15 to 20 hours at 50 to 55 deg.C, then subjecting the resulted bacteria to a heat treatment for 10 minutes at 85 deg.C to allow oxygen activity to be lost.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention 4 relates to a hops seed for bread making, and more specifically relates to a hops seed composition that can obtain a hops seed in a short period of time.

[Conventional technology]

Hops A is made by mixing potato and hop broth with water and allowing it to naturally ferment.It is made from a type of hops that has a mild hop aroma, bitterness, and acidity unique to fermented products. The bread used has characteristics such as slow aging, good flavor, light taste, and no yeast odor characteristic of ordinary bread.

Hops seeds can be produced in various ways, for example, using the formulations shown in Table 1 below.

First, wash the potatoes, then boil the skins and mash them while still hot. On the other hand, boil the husks flowers until the broth turns reddish-brown, and mix this broth with the aforementioned potato boiling water to make the water mixture shown in Table 1.

Next, add flour to this mixture, heat it, add the mashed potatoes as described above, stir well and cool to 26-30℃, and add grated apples with their skins still on. .

These mixtures were fermented at 26-28°C for 48 hours.
Get ai. Next, No. 2 m mixes the paste mixed with hops, potatoes, apples, and flour and the above No. 1 at (No. 1
It is produced by mixing the ingredients shown in the table above and fermenting them at 26-28°C for 24 hours after adding a sand mound and salt.

This operation is called tsutsugi, and the 2nd to 6th types are made in the same way, and this 6th type is called Shikomi 11 and is used to make bread.

The cultivated seeds have a shelf life of 1 day at room temperature and 2 to 3 days at 5℃, but the fermentation power is usually maintained by inheriting the seeds once every day◎ [Problems that the invention aims to solve ] As mentioned above, it takes about one week of culturing to obtain the stock, and the amount of raw materials including rota, hop broth, etc. lll
Making it requires skill and is very time-consuming.

Furthermore, the preparation 1!1, which was manufactured over one week, did not have a constant fermentation power and had poor storage stability, lasting only about 2 to 5 days at 5°C. Furthermore, if you repeatedly pass seeds, not only will the fermentation power gradually decrease, but the components such as acids will change.
The H value changes, which greatly affects the quality of bread. In this way, maintaining a stable and strong fermentation power and obtaining a reproducible stock required advanced technology and a great deal of effort. The purpose of the present invention is to provide a hops seed composition from which a hops seed with fermentation power can be obtained.

[Means to solve the problem]

To summarize the present invention, the present invention relates to a hops seed composition, and is characterized in that it contains a digested product of pregelatinized starch, hops, yeast, amylase, and koji. Although the composition is obtained by combining the aforementioned raw materials, the composition can be used in either liquid or solid form. However, in order to improve handling and storage stability, it is preferable to use a solid form, and therefore it is preferable to dry the raw material.

By drying, the storage life can be increased from about 2 to 3 days at room temperature in the case of liquid to about 3 months.

The pregelatinized starches used in the present invention include starch, cereals containing starch as a main component, and potatoes that have been pregelatinized by a conventional method. Examples of these include matshu potatoes, pregelatinized grains When drying these pregelatinized starches (〇), which include pregelatinized rice, etc., the usual Δ method may be used, but drum drying is preferable, and pregelatinized wheat and pregelatinized rice are dried with hot air to remove moisture 1
It is preferable to dry it to about 0% (W/W).

In the present invention, the hop component can be used in the form of loincloth as shown below.

For example, hop flowers, which are commercially available as raw materials for beer, are boiled in water for 30 to 60 minutes, subjected to hot water extraction, and filtered to remove the hop flowers to obtain a reddish-brown hop extract. This extract may be used as it is, or may be used in an appropriate amount after being concentrated by vacuum scaling or the like as appropriate for handling reasons.

When drying this hop extract, an excipient such as low decomposition dextrin may be added to the extract and then spray-dried.

In addition, powdered hop flowers can also be used, and for powdering, simply dry the hop flowers with hot air and pulverize them with a grinder. The yeast is most preferably baker's yeast, but it can also be used for other foods, brewing, etc. You can also use conventional yeast for culturing yeast,
A compressed product with a bacterial count of about 101 to 1010 is used.

Commercially available dried baker's yeast can be used as the dried product of this yeast, but this is obtained by drum-drying the above-mentioned baker's yeast and usually has a viable cell count of 101 to 1011 cells/l. . In the composition of the present invention, using such dry baker's yeast, it is possible to produce a stock with a viable cell count on the order of 109 cells/l. Yeasts that can be used in the composition of the present invention include Other than drum drying, drying may be performed by hot air drying, reduced pressure drying, kneading drying, etc.

Examples of amylase include α-amylase, β-amylase, and glucoamylase, of which α-amylase is preferred.

The α-ami2-ase titer was determined by Wohlgemuth (WO
When measured by the hlgemuth) method, IF5.
0 It is necessary to have a titer of 100 Ds・' or more.
・1 (D,・' is 1- when reacted at 40℃ for 50 minutes
Calculate the - of 1% starch solution decomposed by the enzyme solution.)

The amylase to be used may be commercially available amylase agents, or malt, koji, etc. containing them. If malt is used, barley may be soaked in water and germinated in the usual manner. In addition, when using koji, bacteria commonly used for brewing, such as Aspergillus oryzae (A
spergillus oryzae), Aspergillus kawa-ah
ii), Aspergillus Usami (Agpergill)
uausamii), Rhizogos oryzae (Rhi
gopuaorygae), Rhi-zopus (Rhi-zopus 041g0spOrua, etc.) are inoculated with wood, wheat, soybeans, etc. and made into koji by a conventional method. If so, you can turn it into powder by spray drying, etc.
Amylase-containing substances such as malt and koji can be dried with hot air at a temperature of 40 to 60°C.For the digested product of 0 koji, add 1 to 4 parts by weight of water to 1 part by weight of koji in terms of dry matter, and add 45 parts by weight of water. ~
Koji is obtained by processing at 65°C, preferably 50-55°C for 4-30 hours, preferably 15-20 hours, and then heat-treated at 80-85°C for about 10 minutes to deactivate the enzyme activity. In order to obtain a dried product of the digested product, it is possible to appropriately hydrate it, add excipients such as low decomposition dextrin, and spray dry it.◎ The composition of the present invention is obtained by combining the raw materials produced in this way. However, when a dry product is used, the blending ratio of the composition of the present invention is 3.2 to 60% by weight of pregelatinized starch, especially 4G.
-52 weight t%, hot/a2-4 weight -1 especially 14 to 2 folds, yeast 16 to 24 folds ii-chi, especially 20 to 25 folds!
i%, amylase is α04 in the case of a commercially available amylase agent.
~1% by weight, 12-4% by weight for malt, 2-6% by weight for koji, and 8-40% by weight for digested koji.
In particular, it is preferably 16-24% by weight.

Specific operations for obtaining the stock from the composition of the present invention include:
Add a predetermined amount of water and bring to a temperature of 15-30°C, preferably 24°C.
Ferment at 28° C. for 15 to 24 hours to obtain a starter. [Examples] The present invention will be described in more detail with reference to Examples below, but the present invention 8+1 is not limited to these Examples.

Example 1 Pregelatinized starches, hops, and yeast are commercially available dried matshu potatoes [manufactured by Snow Brand Foods Co., Ltd.], hop extract cordon [Ogawa Kogyo (a) IK),
A dried product was obtained using dry yeast (Oriental Yeast Kogyo Co., Ltd.) and rice yeast as amylase in the following manner.

First, Aspergillus kawachi was propagated on rice using conventional methods.
This was dried with hot air at 50°C for 70 minutes with a moisture content of 10% (w, '
Dried rice malt of w) was obtained. The digested powder of koji was prepared by adding 200ml of water to 100f of the above-mentioned rice fi, treating it at 55°C for 17 hours, then heating it at 85°C for 10 minutes to eliminate any residual rII activity, and homogenizing it with a homogenizer. It became. Add an appropriate amount of water to this and add dextrin [Pinedex No.
1. Matsutani Kagaku (manufactured by (2)) 120f was added and spray-dried.

The composition of the present invention was obtained by blending each of the dried products obtained as described above in the following proportions in terms of dry matter. Heavy it part, dried rice koji 5I Powder of the digested koji 21.6 #Example 2 The same digested hops, yeast, and koji as in Example 1 were used, and the pregelatinized starch was dried. Pregelatinized wheat flour (manufactured by Nisshin @<a) and dried malt (manufactured by Nihon Malt Kogyo Co., Ltd.), which is commercially available as a beer raw material, were used as the amylase. Using the above raw materials, the following formulation was made in terms of dry matter: The composition of the present invention was obtained in the following proportions: ◎ (Composition) Dry pregelatinized wheat flour 46 parts by weight Dry yeast 25 1 hop extract cordon [L5 z Dry malt
51 Koji Digested Product Powder 255I Example 3 The yeast used was Kyokai No. 7 yeast [Saccharomyces cerevisiae (8acaharomycea cereviiae)].
)) was cultured in a conventional manner, centrifuged, and lyophilized at 40°C for 48 hours before use.

Amylase is a commercially available powdered amylase agent [Amylase A (
For the digested koji, we first made barley koji using Aspergillus oryzae as the raw material koji and dried it with hot air at 950°C for 70 minutes to obtain dried barley koji. This was made into a powder of digested koji by the method shown in Example 1. As for other raw materials, those shown in Example 1 were used.

The raw materials obtained as described above were blended in the following proportions on a dry matter basis to obtain a composition of the present invention.

(Composition) Dried matshu potatoes 54 parts by weight Dried yeast (Kyokai No. 7) 241 Hop extract cordon α5I amylase agent 0.11 Digested powder of the above-mentioned koji 2t 4 parts by weight, Test Example 1 Obtained in Examples 1 and 2 To 100 parts by weight of the composition of the present invention, 500 parts by weight and 320 parts by weight of water were respectively added and cultured at 27°C for 17 hours to obtain Shikomi Maki. Using these materials, the following bread making formulation was made. Yamaya bread was manufactured under the following bread-making conditions @ (bread-making formulation) Wheat flour 100 parts by weight Sand
Sugar 51 Salt 2I Toning 51 Preparation a above
10 z water
61 I (bread making conditions) Mixing Kneading Mix all ingredients except shortening and mix on low speed 2 minutes on medium speed 5 minutes on high speed 1 minute, add shortening on low speed 2 minutes on medium speed 3 minutes on high speed 15 minutes Kneading Temperature 29℃ Fermentation time 2.5 hours (temperature 27℃, humidity 75q)
/b) Divide Divide weight 250fx2 pliers time 30 minutes Molding Use a molder. Rod-shaped foil 60 minutes (temperature 38℃, humidity 85%)
The bread obtained by baking for 35 minutes or more (temperature 210°C) was evaluated based on the evaluation criteria table shown in Table 2 below, and the results and the volume of the bread are shown in the 5th taste below. In addition, as Comparative Example 1, the preparation was made in Example 1 without adding the digested rice malt powder, as Comparative Example 2, the preparation was made as in Example 1 without adding dried rice koji, and as Comparative Example 3. In Example 2, the preparation was made without adding dried malt or koji digested powder, and the bread was produced using the same bread-making composition and bread-making conditions as above, and the results are shown in Table 3. ◎ Table 2 Table 5 [Effects of the Invention] The effects obtained by the present invention are that, instead of having to spend a week to produce the product as in the past, it is possible to prepare the product with high fermentation power by culturing it once for 15 to 24 hours. Seeds can be obtained, and a preparation with stable fermentation power can be obtained without the need for advanced technology unlike conventional methods.

In addition, if you use dried hogs seeds as a premix and make a premix, it can be stored for a long time, there is no need to make up to 6 ridges like in the past, and you can use just the desired amount when you need it without having to make a glaze joint. You can easily obtain stock seeds. The resulting shikomi comb has a conventional shikomi comb of 40 to
50% (vw) is used, whereas approximately 115 of 10% (vw) is used.
%'W) is sufficient. Its bread-making properties are very superior compared to conventional bread-making methods, and it is possible to obtain large-volume, high-quality bread. That is, it has a volume comparable to that of general bread containing 2% (VW) of baker's yeast based on wheat flour, and has a mild hop aroma, bitterness, and V taste, making it very desirable.

Furthermore, since it can be manufactured using normal bread-making processes, it is possible to significantly reduce the number of processes and equipment compared to bread that uses conventional ingredients.

Claims (1)

[Scope of Claims] 1. A hops seed composition containing a digested product of pregelatinized starches, hops, yeast, amylase, and koji. 2. The blending ratio in terms of dry matter is 32 to 60% pregelatinized starch.
hops species according to claim 1, which is 0.2 to 4% by weight of hops, 16 to 24% by weight of yeast, 0.04 to 1% by weight of amylase, and 8 to 40% by weight of a digested product of koji. Composition.