JPH02215334A - Production of breads and cakes using fermented milk - Google Patents
Production of breads and cakes using fermented milkInfo
- Publication number
- JPH02215334A JPH02215334A JP3710089A JP3710089A JPH02215334A JP H02215334 A JPH02215334 A JP H02215334A JP 3710089 A JP3710089 A JP 3710089A JP 3710089 A JP3710089 A JP 3710089A JP H02215334 A JPH02215334 A JP H02215334A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- fermented milk
- lactic acid
- milk
- acid bacteria
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000008429 bread Nutrition 0.000 title claims abstract description 35
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 9
- 239000008267 milk Substances 0.000 claims abstract description 9
- 210000004080 milk Anatomy 0.000 claims abstract description 9
- 150000002148 esters Chemical class 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract 3
- 235000021307 Triticum Nutrition 0.000 claims abstract 3
- 235000013312 flour Nutrition 0.000 claims abstract 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 44
- 235000014655 lactic acid Nutrition 0.000 claims description 22
- 239000004310 lactic acid Substances 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 235000015141 kefir Nutrition 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 102000004882 Lipase Human genes 0.000 claims description 3
- 108090001060 Lipase Proteins 0.000 claims description 3
- 239000004367 Lipase Substances 0.000 claims description 3
- 235000019421 lipase Nutrition 0.000 claims description 3
- 235000021243 milk fat Nutrition 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 241000192132 Leuconostoc Species 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 9
- 241000186660 Lactobacillus Species 0.000 claims 1
- 241000192001 Pediococcus Species 0.000 claims 1
- 241000235070 Saccharomyces Species 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 238000004898 kneading Methods 0.000 abstract description 4
- 239000007858 starting material Substances 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 20
- 235000019634 flavors Nutrition 0.000 description 20
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 101710084366 Lipase 5 Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000002747 voluntary effect Effects 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、醗酵乳を用いるパン類の製造法に関する。更
に詳しくは、醗酵乳中の乳酸菌または乳酸菌、酵母が死
滅することなく生菌状態で生地中に存在せしめて生地熟
成を行うことを特徴とするパン類の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing bread using fermented milk. More specifically, the present invention relates to a method for producing bread, which is characterized in that lactic acid bacteria, lactic acid bacteria, and yeast in fermented milk are allowed to exist in the dough in a viable state without being killed, and the dough is aged.
（従来の技術と発明が解決しようとする問題点）パンの
風味、食感に関する内相などの改善を目的として、乳製
品はパンの副原料として用いられてきた。また、パンの
風味、物性に関して、イ−ストに含まれる乳酸菌の関わ
りが指摘されるようになって、乳酸菌をパン類の製造に
積掻的に利用することが行なわれている（特開昭５２−
１４３２４１）、乳酸菌による乳酸醗酵を行った醗酵乳
は、パン類に醗酵風味を付与する手段として添加される
ようになったが、焼成工程でのフレーバーの散逸など、
目的通りの効果を発渾できず、有効な改善法も見出され
ていない。(Problems to be Solved by the Prior Art and the Invention) Dairy products have been used as an auxiliary raw material for bread for the purpose of improving internal factors related to the flavor and texture of bread. In addition, it has been pointed out that lactic acid bacteria contained in yeast are involved in the flavor and physical properties of bread, and efforts are now being made to actively utilize lactic acid bacteria in the production of breads (Japanese Patent Application Laid-Open No. 52-
143241), fermented milk that has undergone lactic acid fermentation using lactic acid bacteria has been added to bread as a means of imparting fermented flavor, but there are problems such as dissipation of flavor during the baking process.
The desired effect has not been achieved, and no effective improvement method has been found.
（問題点を解決するための手段および作用）上記の問題
点を解決するために、本発明者らは醗酵乳製造に用いる
乳酸菌の選択および醗酵方法、基質となる乳原料の調製
法などについて詳細な検討を加えたところ、牛乳に乳脂
肪を添加し、通常の醗酵乳製造の際の醗酵時間４〜８時
間より長い醗酵時間をとり、乳酸菌を生閉の状態で生地
中に存在させ、生地醗酵を行なうと、焼成工程などでの
フレーバーの散逸などが抑えられることを見出した。さ
らに乳酸菌と酵母による醗酵を行ない、酵素（リパーゼ
）を作用させることによって、さらに強い風味がパン類
に付与できる知見を得た。(Means and effects for solving the problems) In order to solve the above problems, the present inventors have developed detailed information on the selection of lactic acid bacteria used in fermented milk production, the fermentation method, and the method for preparing milk raw materials that serve as substrates. After further investigation, they added milk fat to milk, fermented for a longer time than the 4 to 8 hours required for normal fermented milk production, and allowed lactic acid bacteria to exist in the dough in a live-closed state. It has been discovered that fermentation can suppress flavor dissipation during the baking process. Furthermore, they discovered that by fermenting with lactic acid bacteria and yeast and allowing enzymes (lipase) to act on them, even stronger flavors can be imparted to breads.
また、乳酸菌と酵母が一体となったケフィア粒は、乳酸
菌による乳酸醗酵と酵母によるアルコール醗酵を同時に
行なうことから、先の２種類の醗酵乳と同様、醗酵乳ケ
フィアを用いたパン類は焼成後の醗酵風味の残存量が多
いことを見出した。更に、醗酵乳製造の際にシュガーエ
ステル、好ましくはＩＩ Ｌ Ｂ Ｏ〜４のシュガーエ
ステルを０．１〜２％、好ましくは０．５〜１％添加し
た醗酵乳は、製パン製菓の焼成後の焼き残り性が著しく
良好となる。In addition, kefir grains, which are a combination of lactic acid bacteria and yeast, undergo lactic acid fermentation by lactic acid bacteria and alcohol fermentation by yeast at the same time.As with the previous two types of fermented milk, breads made with fermented milk kefir are It was found that there was a large amount of residual fermentation flavor. Furthermore, fermented milk to which 0.1 to 2%, preferably 0.5 to 1% of sugar ester, preferably II L B O ~ 4 sugar ester is added during fermented milk production, can be used after baking for bread and confectionery. The remaining burnt property is significantly improved.
このような醗酵乳をパン類、菓子類の製造の改善法とし
て利用可能なことを見出し、本発明を完成した。本発明
では製パン・製菓工程での焼残り性を改良した風味の良
好な醗酵乳中の乳酸菌、酵母を生きた状態で生地に１〜
３０％、好ましくは３〜１０％添加することにより、醗
酵乳のもつ風味に加えて、製パン・製菓工程の醗酵過程
で添加した乳酸菌、酵母が生地熟成に効果的に影響を及
ぼし、殿械耐性の良好な生地物性および良好な風味を与
えることが判明した。製パン法として、ストレート法、
中種法がよく知られているが、該醗酵乳はいずれの製パ
ン法でも効果的に使用することが出来る。中種法の場合
、中種、本捏どちらに添加しても良い。醗酵乳を添加し
た場合は、必要に応じて、吸水を調整することが出来る
。The inventors have discovered that such fermented milk can be used as an improved method for manufacturing breads and confectionery, and have completed the present invention. In the present invention, lactic acid bacteria and yeast in fermented milk with a good flavor and improved residual baking properties in bread making and confectionery processes are added to the dough in a living state.
By adding 30%, preferably 3 to 10%, in addition to the flavor of fermented milk, the lactic acid bacteria and yeast added during the fermentation process of bread making and confectionery processes will effectively affect the maturing of the dough. It was found to give good dough properties of resistance and good flavor. Straight method,
Although the dough method is well known, the fermented milk can be effectively used in any bread making method. In the case of the medium dough method, it may be added to either the medium dough or the main dough. When fermented milk is added, water absorption can be adjusted as necessary.
また、通常、冷凍生地の問題点として風味不足が指摘さ
れているが、該醗酵乳を使用すれば、通常のパンと孫色
のない風味の良好なパンが得られる。更に、パンの種類
としては、食パン、イギリスパン、フランスパン等のリ
ーンなパンにも、クロワンサン、バターロール等のリン
チなパンにも使用することが出来る。In addition, lack of flavor is usually pointed out as a problem with frozen dough, but if the fermented milk is used, bread with a good flavor that does not have the same color as regular bread can be obtained. Further, as for the types of bread, it can be used for lean breads such as white bread, British bread, and French bread, as well as lean breads such as croincin and butter rolls.
３Ｎ８酵乳を添加することにより、コクのある乳フレー
バーやバターフレーバーが強化される。By adding 3N8 fermented milk, the rich milk flavor and butter flavor are enhanced.
（実施例）
以下に詳細な実施例を示すが、本発明はこれらに限定さ
れるものではない。(Example) Detailed examples are shown below, but the present invention is not limited thereto.
実施例１
表−１
牛乳 ９３ｋｇ
バター（無塩） ７
シユガーエステル ０．７
商品名ＤＫＦ−１０Ｂ （第−工業製薬社）スターター
１．０商品名Ｃ８−１（クリスチ
ャンハンセン社）表−１に示した原料をよく混合し、３
７°Ｃで１６時間培養して前酵乳−１を得た。この醗酵
乳１を用い、表−２及び表−３に示す条件にて食パンの
製パンテストを行った結果、表−４に示すように対照区
に比べ風味の良好なパンであった。Example 1 Table-1 Milk 93 kg Butter (unsalted) 7 Sugar ester 0.7 Product name DKF-10B (Dai-Kogyo Seiyaku Co., Ltd.) Starter 1.0 Product name C8-1 (Christian Hansen Co., Ltd.) Table-1 Mix the indicated ingredients well,
Prefermented milk-1 was obtained by culturing at 7°C for 16 hours. Using this fermented milk 1, a bread making test was conducted under the conditions shown in Tables 2 and 3. As a result, as shown in Table 4, the bread had a better flavor than the control group.
表−２製パンテスト配合
表−３製パンデス
ミキシング条件 中種
捏上温度 中種
醗酵条件
ミキシング条件 本捏
捏上温度 本捏
フロア
分割
ベンチ
ホイロ
焼成
表−４評価結果
ト工程
３Ｍ３
２４．５°Ｃ
２８，５°Ｃ４時間３０分
Ｌ３Ｍ４ ↓ Ｌ３Ｍ４
２７．５°Ｃ
２８、５”Ｃ
００ｇ
２８、５ ’Ｃ
３９°Ｃ
２００”Ｃ
２０分
（ワンローフ）
１７分
８６％
２０分
テスト区 対照区
ミルタフレーバーの強さ ４．８ ３．３総
合的風味評価 ４．４ ３．５Ｆ記数
字はパネラ−１０名により、５点評価（５が良好もしく
は強い）を行ない、その平均値を示した。Table-2 Bread making test composition table-3 Bread mixing conditions Medium dough kneading temperature Medium dough fermentation conditions Mixing conditions Main kneading temperature Main kneading floor division bench baking table-4 Evaluation results Step 3M3 24.5°C 28,5°C 4 hours 30 minutes L3M4 ↓ L3M4 27.5°C 28,5"C 00g 28,5'C 39°C 200"C 20 minutes (one loaf) 17 minutes 86% 20 minutes Test group Control group Mirta flavor Strength 4.8 3.3 Comprehensive flavor evaluation 4.4 3.5 The F numbers were evaluated on a 5-point scale (5 being good or strong) by 10 panelists, and the average value is shown.
実施例２
表−５
醗酵乳−２
００ｋｇ
ブドウ糖
０、８ ｋｇ
リパーゼ ５ｇ
（商品名ＩＩ Ｉ（−セ１１ｙ 名塘産業社）（但し
、醗酵乳−２は生地にラクトバチルス・ブルガリカスと
ストレプトコンカス・サーモフィルスもしくはロイコノ
ストック・メツセンチロイデスを植菌し、３８°Ｃ１４
〜６時間酷酵させ酸度が０．２７〜０．３０％（乳酸と
して）になったのちに、９０°Ｃ１３分殺菌したもの。Example 2 Table-5 Fermented milk-2 00 kg Glucose 0.8 kg Lipase 5 g (Product name II I (-Se11y Natang Sangyo Co., Ltd.) (However, fermented milk-2 contains Lactobacillus bulgaricus and Streptocon in the dough. Inoculate with Chas thermophilus or Leuconostoc metsucentiloides and incubate at 38°C14
After being fermented for ~6 hours to reach an acidity of 0.27-0.30% (as lactic acid), it was sterilized at 90°C for 13 minutes.
）
表−５に示す原料のうち、醗酵乳−２にブドウ糖を加え
３０’Ｃで混合後、スターターを添加し、２７°Ｃ１１
８時間静置培養した。さらにこれにリパーゼを添加し、
３０°Ｃ１３時間攪拌して乳脂肪の一部分解を行ない、
醗酵乳−３を得た。) Among the raw materials shown in Table-5, glucose was added to fermented milk-2 and mixed at 30'C, then starter was added and the mixture was heated at 27°C.
The cells were incubated statically for 8 hours. Furthermore, lipase is added to this,
Stir at 30°C for 13 hours to partially decompose milk fat.
Fermented milk-3 was obtained.
実施例−１における表−２および表−３と同じ条件にて
製パンテストを行った結果、表−６に示す通り、対照区
と比べ良好なパンであった。（但し、表−２において、
醗酵乳−１のかわりに醗酵乳−３を用いた。）
表−６評価結果
テスト区 対照区
ミルクフレーバーの強さ ４．４ ３．２総
合的風味評価 ４．２ ３．６（数
字は表−４の評価法に同し）
（発明の効果）
叙上の通り、本発明は風味の良好なパンを提供すること
ができる。A bread making test was conducted under the same conditions as in Tables 2 and 3 in Example 1, and as shown in Table 6, the breads were better than the control group. (However, in Table 2,
Fermented milk-3 was used instead of fermented milk-1. ) Table-6 Evaluation Results Test Group Control Group Milk Flavor Strength 4.4 3.2 Comprehensive Flavor Evaluation 4.2 3.6 (Numbers are the same as the evaluation method in Table-4) (Effects of the invention) Description As described above, the present invention can provide bread with good flavor.
手続ネ甫正当（自発）
平成１年０５月２６日
特許子長官 殿
２゜
３゜
４゜
発明の名称
醗酵乳を用いたパン類及び菓子類の製造法補正をする者
事件との関係：特許出願人
住所 大阪市北区中之島三丁目２番４号名称 （０９４
）鐘淵化学工業株式会社代表者 代表取締役 新 納
眞 人Procedural procedure justified (voluntary) May 26, 1999 Director General of Patents 2゜3゜4゜Name of inventionRelationship with the case concerning amendments to the manufacturing method of breads and confectionery using fermented milk: Patent Applicant Address: 3-2-4 Nakanoshima, Kita-ku, Osaka Name (094)
) Kanebuchi Chemical Industry Co., Ltd. Representative Representative Director Niino
Makoto
Claims (6)
部となるよう添加、混捏し、パン生地を調製し、醗酵、
焼成を行うことを特徴とするパン類の製造法。(1) Add fermented milk to 1 to 30 parts by weight per 100 parts by weight of wheat flour, mix and knead to prepare bread dough, ferment,
A method of manufacturing bread that involves baking.
ＬＢが０から４のシュガーエステルを添加し、乳化した
ものについて乳酸菌による乳酸醗酵を行い、乳酸菌が生
菌である請求項（１）記載の方法。(2) Fermented milk is milk with cream or butter and H
2. The method according to claim 1, wherein a sugar ester having an LB of 0 to 4 is added and the emulsified product is subjected to lactic acid fermentation using lactic acid bacteria, and the lactic acid bacteria are live bacteria.
せ、その後、酵素（リパーゼ）を作用させ、乳脂肪の一
部、分解を行ったもので、乳酸菌、酵母が生菌である請
求項（１）記載の方法。(3) Fermented milk is obtained by fermenting milk with lactic acid bacteria and yeast, and then allowing enzymes (lipase) to act to decompose part of the milk fat, and the lactic acid bacteria and yeast are living bacteria ( 1) The method described.
得られたケフィアで、ケフィア中の乳酸菌、酵母が生菌
である請求項（１）記載の方法。(4) The method according to claim (1), wherein the fermented milk is kefir obtained by fermenting milk with kefir grains, and the lactic acid bacteria and yeast in the kefir are live bacteria.
トレプトコッカス属、ロイコノストック属およびペディ
オコッカス属に属する菌株から選択された１種又は２種
以上の組み合わせである請求項（１）記載の方法。(5) The lactic acid bacteria used in the fermented milk are one type or a combination of two or more types selected from strains belonging to the genus Lactobacillus, Streptococcus, Leuconostoc and Pediococcus. Method.
ル酵母、ワイン酵母などのサッカロミセス・セシビシエ
に属する酵母である請求項（１）記載の方法。(6) The method according to claim (1), wherein the yeast used for the fermented milk is yeast belonging to Saccharomyces sessibisiae, such as baker's yeast, sake yeast, beer yeast, and wine yeast.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3710089A JPH02215334A (en) | 1989-02-16 | 1989-02-16 | Production of breads and cakes using fermented milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3710089A JPH02215334A (en) | 1989-02-16 | 1989-02-16 | Production of breads and cakes using fermented milk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02215334A true JPH02215334A (en) | 1990-08-28 |
Family
ID=12488165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3710089A Pending JPH02215334A (en) | 1989-02-16 | 1989-02-16 | Production of breads and cakes using fermented milk |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02215334A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007029719A1 (en) * | 2005-09-06 | 2007-03-15 | Kyowa Hakko Food Specialties Co., Ltd. | Flavor-improving agent |
| JP2014023454A (en) * | 2012-07-25 | 2014-02-06 | Meiji Co Ltd | Method for manufacturing pizza crust excellent in flavor and texture |
| JP2016189793A (en) * | 2016-08-16 | 2016-11-10 | 株式会社明治 | Method for preparing fermentation dough |
| JP2017131176A (en) * | 2016-01-29 | 2017-08-03 | 株式会社カネカ | Novel milk flavor promoter |
| JP2020022402A (en) * | 2018-08-08 | 2020-02-13 | 国立大学法人帯広畜産大学 | Lactic acid bacteria, method for producing bread, bread dough, and lactic acid bacteria for improved bread flavor and texture |
-
1989
- 1989-02-16 JP JP3710089A patent/JPH02215334A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007029719A1 (en) * | 2005-09-06 | 2007-03-15 | Kyowa Hakko Food Specialties Co., Ltd. | Flavor-improving agent |
| JP2014023454A (en) * | 2012-07-25 | 2014-02-06 | Meiji Co Ltd | Method for manufacturing pizza crust excellent in flavor and texture |
| JP2017131176A (en) * | 2016-01-29 | 2017-08-03 | 株式会社カネカ | Novel milk flavor promoter |
| JP2016189793A (en) * | 2016-08-16 | 2016-11-10 | 株式会社明治 | Method for preparing fermentation dough |
| JP2020022402A (en) * | 2018-08-08 | 2020-02-13 | 国立大学法人帯広畜産大学 | Lactic acid bacteria, method for producing bread, bread dough, and lactic acid bacteria for improved bread flavor and texture |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2002034436A (en) | Method for producing bread | |
| KR20200116883A (en) | A bread comprising allulose and thereof preparation method | |
| JP6993785B2 (en) | Water-in-water emulsified oil / fat composition in plastic oil | |
| JPH02215334A (en) | Production of breads and cakes using fermented milk | |
| JP6454305B2 (en) | Method for preparing fermented species | |
| JP4903680B2 (en) | Bread production method | |
| JP2014023454A (en) | Method for manufacturing pizza crust excellent in flavor and texture | |
| JP2020061960A (en) | Fermented butter and method for producing the same | |
| JPH11196758A (en) | Continuous production of fermented and aged breads through sponge and the breads | |
| JP7249124B2 (en) | Fermented butter and its manufacturing method | |
| JP3641768B2 (en) | Buckwheat bread, mixed composition for buckwheat bread, and method for producing buckwheat bread | |
| JPH0292231A (en) | Production of bread | |
| JP2010183876A (en) | Method for producing bread | |
| JP2002017240A (en) | Method for preparing lactic acid-fermented cakes | |
| JPH0451867A (en) | Sour flavor and use thereof | |
| JP5921391B2 (en) | Bread production method | |
| JP3508477B2 (en) | Bread improver | |
| JPH04346746A (en) | Baking of bread and frozen dough of bread | |
| KR102414476B1 (en) | Bread crumbs having squid ink and method for manufacture bread crumbs | |
| JP2002345392A (en) | Bread with delicate aroma and sweetness and method for producing the same | |
| KR102414433B1 (en) | Bread crumbs having Seaweed fulvescens and method for manufacture bread crumbs | |
| JP3929644B2 (en) | Process for producing bread with natural cheese | |
| JPH11253095A (en) | Production of bread containing soybean milk added thereto | |
| KR100302509B1 (en) | A cultured skimmed milk powder composition used for food base containing cultured wheat powder as diluent | |
| JP2534870B2 (en) | Method for producing bread liquor |