JPH02124054A - Fats and oils containing yeast composition and production thereof - Google Patents

Abstract

PURPOSE:To obtain the subject fluid and creamy composition suitable for baking and confectionery by mixing emulsified fats and oils consisting of fats and oils, an emulsifying agent and water with an aqueous suspension of a yeast. CONSTITUTION:The objective composition, obtained by mixing emulsified fats and oils consisting of fats and oils, an emulsifying agent and water with an aqueous suspension of a yeast, such as dry or live yeast, and containing 3-30wt.% yeast based on dry weight. Furthermore, an emulsion stabilizer and flavor imparter are preferably further contained therein. The concentration of the aqueous suspension is preferably 3-50wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of industrial application] The present invention relates to an oil-containing yeast composition and a method for producing the same. The present invention relates to a liquid or creamy yeast composition particularly suitable for baking and confectionery, which is obtained by blending i'), and a method for producing the same.

[Conventional technology and problems]

Yeast plays an important role in the ripening process of bread and confectionery dough that uses wheat flour as the main ingredient, such as forming dough, forming flavor, and expanding the dough by generating gas, and is an extremely important auxiliary raw material along with oils and fats.

- In Jlla, yeast concentrates the bacterial cells obtained by culture,
After washing and df, it is commercially available as a compressed cake-like or granular moist closed body (with a moisture content of around 70% by weight) or as a dried product.When used in bread-making and confectionery processes, these products are suspended in water. The mixture is thoroughly stirred to form a uniform milk-like consistency, which is then added to the flour and kneaded.

At this time, remove the packaging and suspend the yeast cells in water.

It is not possible to automate this process, and in most cases it is done manually. In some cases, milky yeast 4K? Prepared with liquid a (sometimes,
There are problems with quality and storage stability, and in particular, yeast cells settle and become non-uniform during storage, so it is extremely difficult to perform automatic weighing, for example.

Regarding emulsions of oil and yeast, there is a known method for manufacturing frozen bread dough that has increased freezing resistance by using a paste made by tempering yeast and mixing it with oil and fat. (Japanese Patent Application Laid-Open No. 59-91830).

However, this is simply a mixture of yeast cells and oil and fat, and the water content is limited to the water that is stored in the cake, so it is not an O/W type or W10/W type emulsion. In addition, this method is a treatment method for minimizing freezing damage of yeast in the case of dough freezing.

[Problems that the invention attempts to solve] The need to stably produce products of excellent quality using automated processes (7) is expected to grow even more in the future.In particular, Bread making requires a long 91-hour process, which requires early morning work, and requires monitoring to cover for subtle quality fluctuations.
Although streamlining and automating processes have been emphasized, the reality is that there are limits to streamlining and automating processes, and this request has not been met.

The present invention is a conventional and common yeast product! By preparing a yeast composition that is completely different from the voice, we can improve the yeast's ability to ripen dough, and provide a composition with fluidity that can be automatically measured, making it ideal for bread making and baking.
The purpose is to streamline the confectionery process.

[Means for solving problems]

The present invention provides emulsified compositions of oils and fats, particularly oil-in-water (0/
W) By preparing a fluid or creamy composition in which yeast is contained in an oil or fat composition, it is possible to measure the yeast and oil in an extremely convenient step,
Moreover, they have discovered that it is possible to synergistically exhibit the inherent functions of yeast and fats and oils to produce bread and confectionery of poor quality, and have completed the present invention.

That is, the first aspect of the present invention is an oil-and-fat-containing yeast composition containing 3 to 30% yeast by dry weight in an oil-in-water emulsion composition; Each content is a method for producing an oil-and-fat-containing yeast composition, which is characterized by mixing an oil-and-fat emulsion consisting of water and a water suspension of yeast.

The Gose 11 product of the present invention contains yeast, oil, fat, emulsifier, and water as essential components (TL, liquid or cream-like composition containing an emulsion stabilizer, flavor imparting agent, etc. as necessary). It is an O/W type or W10/W type emulsification 1.11 growth.

East's 1T-containing stars are dry 1 = heavy ■ and range from 3 to 30 double stars 9 weight. If it is less than 3% by weight, there is not enough yeast u.
If yeast is not newly added during bread making, on the other hand, if it exceeds 3 Lj [it%], the content of other ingredients will increase.
17 is a bit weak, and there is not enough dough aging function.

A typical example of Y. I. includes baker's yeast belonging to the genus Satucharomyces. Normally, moisture N, ”=+
Pressed yeast (fresh yeast) containing 7 o 1at ole% is commercially available, but these yeasts or 1 lye yeast are preferably 3 to 50% by dry weight.
94%, more preferably lO~=t o tl
It is used by soaking it in water so that the degree of purulence increases.

Oils include soybean oil, cottonseed oil, rapeseed oil, palm oil,
■Various animal and vegetable oils such as coconut oil, corn oil, palm kernel oil, purified oil, cow oil, and lard, as well as their hydrogenated oils, fractionated oils, transesterified oils, etc., but are not limited to these. Any edible oil can be used. These oils can be used alone or as a blended oil of two or more. The content of fats and oils used is usually in the range of 0.1 to 40) It amount %. If it is less than 0.1% by weight, sufficient dough ripening function will not be exhibited, while if it exceeds 40% by weight, it will conversely inhibit dough ripening.

Emulsifiers include those approved by the Food Sanitation Act, such as lentin, glycerin fatty acid ester, sorbitan fatty acid ester, fatty acid sea 111□machi ester, calcium stearoyl lactate, and pro-L1 pyrene glycol fatty acid ester, or natural products such as saponin and chondroitin sulfate. These can be used alone or in combination of two or more. The amount added is not particularly limited, but is usually in the range of 0.2 to 10% heavy oil. If it is less than 0.2% by weight or less than 1% by weight, the effect of the emulsifier is not sufficient, while if it exceeds 10% by weight, emulsification may be inhibited or the taste may be affected. Emulsifiers are selected depending on the emulsion form, but since the yeast composition of the present invention is adjusted to 8RJ on the acidic side in consideration of storage stability, emulsifiers with acid resistance, such as polyglycerin fatty acid esters, organic acids, etc. It is preferable to use monoglyceride or the like.

As an emulsion stabilizer, milk protein (lactalbumin, lactoglobulin, casein, etc.), whey protein? r4 condensate,
Proteins such as wheat protein (gluten) and soybean protein, hydrolysates of these proteins, carrageenan, -tonanthan gum,
Gums such as karaya gum and gum arabic; polysaccharides such as starch and starch derivatives; cellulose and cellulose derivatives. Among these, for proteins or natural products containing proteins, when the aqueous phase (in the case of the method of the present invention, the yeast 1st filtrate) is acidic, for example, milk protein, whey, protein 'f5. ! i? ! It is preferable to use stable proteins or protein-containing substances that do not aggregate on the acidic side of substances. It is also possible to use those whose stability has been increased by enzymatic treatment or the like. The amount added is not particularly limited, but is usually 0.1~
It is in the range of 5% by weight. If it is less than 0.1% by weight, the effect of the emulsion stabilizer will not be sufficient, while if it exceeds 5.0% by weight, the viscosity of the emulsion will increase, making it undesirable to produce an emulsion.

Further polysaccharides may be added to increase the stability of the fat emulsion or fat-containing Gose 1411 product. Examples of such polysaccharides include gums such as carrageenan, xanthan gum, gum arabic, and gum karaya, starch, and thickeners such as CMC (carboxymethyl cellulose). These polysaccharides can also be added to the yeast retentate. The amount added varies depending on the polysaccharide content n employed, but is within a range where the fat-containing yeast composition A remains fluid or pesto-like.

Further, as a flavor imparting agent, n-fermented milk or a mixture thereof with lactic acid bacteria (live bacteria) can be used. The amount added is in the range of 1 to 20% by weight.

If it is less than 1% by weight, the effect of the flavor imparting agent will not be sufficient, while if it exceeds 20% by weight, the content of other components will decrease, making it difficult to maintain a balance between flavor imparting and dough forming function. When using lactic acid bacteria, the number of bacteria in the bread dough is 10” to 10.
Do not exceed 9 pieces.

Fermented milk, which is produced by fermenting lactic acid bacteria and/or yeast using milk raw materials such as whey, improves the flavor of breads and imparts a preservative effect, so it can be used as a suitable material. Can be done. Flavoring agents can be produced by adding them to the oil/fat emulsion or to the yeast suspension.

To explain a preferred method for producing the yeast composition of the present invention, first, an oil/fat emulsion is prepared using oil/fat, an emulsifier, an emulsion stabilizer, and water. The emulsion is 1 lll water in common oil (
It is classified into two types of emulsion: Wlo) type and oil-in-water (0/W) type. Although it is also possible to use a W10/W type composite emulsion in the present invention, O/W type emulsion is preferred.

Specifically, a solution of fats and oils and an emulsifier is placed in an emulsifying tank together with a liquid obtained by adding an emulsion stabilizer to the aqueous phase and stirred for 34 hours to perform preliminary emulsification. The pH of the aqueous phase is preferably maintained at an acidic or slightly acidic level of 3 to 6. Organic acids having a preservative effect such as acetic acid, lactic acid, propionic acid, etc. can also be added.

The obtained oil/fat emulsion is sterilized using a high trJL instant sterilizer and then cooled (40° C. or lower). Although the oil and fat content in the oil and fat emulsion is not particularly limited, it is preferably in the range of 5 to 50%. If it is less than 5% by weight, the oil content will be insufficient when it is made into an oil- or fat-containing yeast composition, and a sufficient dough ripening effect will not be exhibited. difficult to do. Oil emulsion is 5-4
It is preferable to maintain fluidity between 0°C.

The oil/fat emulsion obtained as above and the yeast in water?
R4 liquid is blended so that the oil content is 1 to 40% by weight, and the yeast content is 3 to 30% by weight (as a dry type), and uniformly mixed while stirring. The yeast composition obtained as described above is stored under refrigeration (0 to 10°C).

Since the Gosumi 4rl composition of the present invention has fluidity, when used for dough preparation, it can be measured using a rheometer such as an oval. The use of yeast in dough is determined depending on the amount of yeast added to the wheat flour, which is the main ingredient. Shortening if there is a lack of fat type? Ji! Additional use may be made using JL shortening, margarine, etc. In this way, the fats and oils contained in the Jt composition are evenly mixed into the dough! , and the fermentation by ``Eas'' progresses, the dough is formed effectively, and the dough with good mechanical resistance is produced. This yields a good bread that is soft and voluminous.

[Effect]

The present invention produces yeast in a liquid state containing oil or fat.
It is prepared as a composition in the form of 1n, which simplifies and automates the manufacturing process of bread and confectionery, and also improves the pH-forming function of yeast and fats and oils, which are essential sublayers, to 1n.
It is intended to be used effectively.

! 111 et al., combining the stable emulsion-forming ability of fats and oils with the preparation of yeast [41 composition, homogeneous yeast) Jl
When the composition is provided as a dough and is used as fII for dough, the emulsion is broken by mechanical force such as mixing, and the yeast is evenly kneaded into the dough, and the fats and oils have a tendency to interact with gluten. As a result, dough for bread that has sufficient mechanical resistance and is sufficiently matured is formed, and products of excellent quality are stably produced.

Example C] Hereinafter, the present invention will be described in more detail based on Examples, but the present invention is not limited thereto.

Example 1 (1) Preparation of oil-fat emulsion Among the following raw materials, lactic acid monoglyceride, which is an oil-cooling emulsifier, was dissolved in hydrogenated rapeseed oil heated to 65°C, and the other raw materials were prepared in the same manner. It was dissolved in the aqueous phase heated to 65°C. Then, the oil phase is added and mixed into the water phase while stirring with a propeller type stirrer,
Pre-emulsification was carried out at 65°C for 10 minutes. This emulsion was homogenized using a homogenizer and then cooled to 5° C. to obtain an O/W type oil/fat emulsion.

(Composition of fat emulsion) Hydrogenated rapeseed oil 35% by weight 7L acid monoglyceride 0.2 Polyglycerin fatty acid ester 0.2 Milk It protein? T2.0 Water 62.6 (
2) Preparation of oil- and fat-containing yeast composition 100 parts of the oil-and-fat emulsion prepared in step 1 (]) were mixed with 38.5 parts of yeast suspension (40 tons % as fresh yeast) using a propeller. Ceremony! ↑The mixture was uniformly mixed using a machine to obtain an oil- and fat-containing yeast tN, 11 product. The resulting Gose 1 composition was stable, with neither yeast sedimentation nor oil content^1 (both observed).

(3) Bread making application example 1, comparative application example 1 Using the oil-containing yeast composition obtained in (2) above, bread was made according to the formulation and process of the straight method shown below to obtain mountain-shaped bread. Ta.

In addition, in the normal straight method, as shown below,
In this example, for the fat-containing yeast composition, all the raw materials were put into a mixer, and the mixer was run twice at low speed for 1 minute, medium speed for 1 minute, and high speed for 5 minutes.

For comparison, a mountain-shaped loaf of bread was also obtained using commercially available shortening according to the following steps. The specific volume of the obtained mountain-shaped bread and the evaluation criteria shown in Table 1! Evaluations were made by the panel of late IO people based on the table above, and the average values are shown in Table 2.

(Straight method formulation) Application example 1 Comparative application example! flour
2000g Yeast Soup 286g Salt
40g Sugar 100g Skimmed milk powder 40g Water 1156g Wheat flour) 2000g Yeast extract; After mixing for 1 minute, medium speed for 1 minute, and high speed for 5 minutes, add oil and fat, and similarly mix for low speed for 1 minute, medium speed for 1 minute, and high speed for 5 minutes.

Hair resistance 290 minutes Hen-1-: 25 minutes molding:? [Divide 4 pieces of 4 pieces into 400g portions and mold with a molder. Temperature: 40°C, Humidity: 80% Baking: 25 minutes (1 degree: 210°C) Example 2 (1) Preparation of fat and oil emulsion With the following formulation An oil/fat emulsion was prepared. That is, monoglycerin fatty acid ester (+11.B
3) and sorbitan fatty acid ester and lecithin at 65℃
On the other hand, defatted, sucrose fatty acid ester (HLI314) and polyglycerol fatty acid diester (Hl-n+O), which are water-soluble, were dissolved in an aqueous phase that was also heated to 65°C. . Thereafter, the oil phase is added to the water phase while stirring with a propeller type stirrer,
Pre-emulsification was carried out at 65°C for 10 minutes. This emulsion was homogenized using a homogenizer and then cooled to 5° C. to obtain an O/W type oil/fat emulsion.

(Composition of oil and fat emulsions) Hydrogenated rapeseed oil - Aura monochrycerin Fatty acid ester sorbitan 1 finger 'Uif all ester' 11゛ Autumn ζ All fats; Water (2) #3++ Preparation of ¥7L Aqueous solution of sterilized 10% skim milk powder (quickly sterilize ¥20
After inoculating 2% Lactobanalus casei as a starter into a cold cell at 20°C and culturing at 20”C for 15 hours,
It was sterilized (125°C, 3 seconds) to obtain hard fermented milk. then 5℃
It was cooled to

(3) Fat-containing yeast containing fermented milk) Jll Animal Preparation 20 parts by weight of karaya gum were mixed and dissolved at 40°C to 100 parts by weight of the same yeast suspension as in Example 1.
00 parts by weight, 5.2 parts by weight of the fat/oil emulsion prepared in (2), fermented milk 10
11 parts of the mixture were uniformly mixed using a propeller-type stirrer to obtain an oil- and fat-containing yeast composition containing fermented milk. In addition, this composition has 5
It had fluidity at ℃ and was stable with no yeast concentration.

Application Example 2, Comparative Application Example 2 Using the fermentation-resistant milk-containing fat-containing yeast obtained in (3) above and ink, bread was made according to the mixture and process of the dough method shown below to obtain mountain-shaped bread. Ta.

In addition, in the case of the normal medium-sized dough method, no fats or oils are added during the initial mixing as described below. Therefore, as applied comparative example 2,
Commercially available shortening was added in the main kneading process after the completion of the medium-drinking process according to the following process. The obtained bread was subjected to sensory evaluation in the same manner as in Application Example 1, and Table 2 shows the specific volume and evaluation results.

(Application example 2 mixture of dough method) Mixture of dough: Wheat flour 1400g 1); i2 group sumi 110g water
L20.5g Honkneading mixture: Flour 600g Sand tJ! 100g salt
40g Skimmed milk powder 40g Shortening 98g Water 600g (medium sour mixture of comparative application example 2) Medium soy mixture: Wheat flour) 1400g Yeast milk 110g Water 734g Bottle combination: Wheat flour 600g Toning 100g Water 600g (medium) Seed method process) Medium seed mixing: 2 minutes at low speed, 2 minutes at medium speed Fermentation: 30℃, 4 hours Main mixing: Put all ingredients except shortening into a mixer, mix at low speed for 2 minutes, medium speed for 2 minutes, then add shortening. In addition, the yeast composition of the present invention is in the form of a fluid or cream. Since it is possible to set a uniform yeast l* degree, it is possible to automatically set the amount of yeast to 31%, simplifying the process and making it more self-supporting.Furthermore, the dough improving effect of fats and oils improves R+a resistance and improves flavor. Emotions are promoted by the combined effect of yeast and fats and oils, and this greatly contributes to the efficiency of industrial production of bread and sweets.

Patent applicant Kanekyu Kagaku Kogyo Co., Ltd.

Claims (1)

[Claims] 1. In an oil-in-water emulsion composition, yeast is added by dry weight to 3.
An oil-and-fat containing yeast composition containing ~30% by weight. 2. The yeast composition according to claim 1, wherein the yeast is dry yeast. 3. The yeast composition according to claim 1, wherein the yeast is fresh yeast. 4. The yeast composition according to claim 1, wherein the yeast is a 3-50% by weight suspension in water. 5. The yeast composition according to claim 1, having an oil and fat content of 0.1 to 40% by weight. 6. The yeast composition according to claim 1, wherein the oil-in-water emulsion composition comprises an oil or fat, an emulsifier, an emulsion stabilizer, a flavoring agent, and water. 7. The yeast composition according to claim 4, wherein the yeast aqueous suspension is mixed into the aqueous phase of the oil-in-water emulsion composition. 8. The yeast composition according to claim 6, wherein the flavor imparting agent is fermented milk. 9. A method for producing an oil-and-fat-containing yeast composition, which comprises mixing an oil-and-fat emulsion consisting of an oil, an emulsifier, and water with an aqueous suspension of yeast. 10. The production method according to claim 9, wherein the oil/fat emulsion further contains an emulsion stabilizer and/or a flavor imparting agent. 11. The production method according to claim 9 or 10, wherein the aqueous suspension of yeast is a 3 to 50% by weight aqueous suspension.