JPH0358695B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing an Italian cake,
In particular, the newly invented Lactobacillus comoensis (Feikoken Bacterium No. 9022)
By using this method, it has become possible to produce Italian cakes such as panettone, which is known for its unique flavor, texture, and aroma from northern Italy, which was previously considered a secret, and is known for its long shelf life. be.

[Conventional technology] Italian cakes are traditional Italian confectionery represented by panettone, columba, etc., and have unique properties such as their unique aroma, texture, and long shelf life of several months. It is a special bread that is loved by the people of the world. Particularly in Italy, panettone is a traditional cake that is eaten only at Christmas time and is deeply ingrained among the Italian people.

However, the only place in the world that can produce authentic Italian cakes is in the northern part of Italy, centered around the city of Milan, and the products have been produced for hundreds of years and are still available worldwide. It is highly regarded as the finest confectionery and is even called the jewel of Italy.

People who traditionally visit Milan are disappointed that panettone is not produced outside of this region.

However, the seeds are unstable and cultivated using traditional succession methods, making them only available in limited areas.

The most important point about this Italian cake is its original species, which is said to have originated around Lake Como at the foot of the Alps in northern Italy, but its true identity is not clear, and research from a microbiological perspective is not yet possible. It had not been talked about. Of course, it was thought that some kind of microorganism was involved in this original seed, and was responsible for the fermentation process, its unique flavor, texture, and long-term shelf life, but the microorganism remains unknown and remains to this day. I've reached it.

According to research conducted by the present inventors, it has been found that three distinct microorganisms are responsible for the special properties of this original species.

One of them is the yeast responsible for fermentation, and this one is Saccharomyces exiguus. It has already been reported that this product is related to the production of San Francisco sour bread (Special Public Interest Publication in 1983).
58070), but the property that distinguishes this yeast from the yeast in San Francisco sourdough is that this fungus can ferment glucose and sucrose;
In addition to sucrose, galactose can also be fermented.

The second type of lactic acid bacteria is Lactobacillus San Francisco, which gives Italian cake its unique flavor.
sanfrancisco) and that it is related to the production of the San Francisco sour bread mentioned above was also reported in the above-mentioned document (Japanese Patent Publication No. 58-58070), and Dr. Sugihara et al. The properties are reported in detail (Applied
Microbiology 21 , 465-459, 1971), and some are known.

The third microorganism, which is deeply involved in the production of the original type of Italian cake, is a new bacterial species newly isolated by the present inventor from the original type of Italian cake, and belongs to the genus Lactobacillus. Lactobacillus comoensis is thought to be closely related to all of the above characteristics, and
(Refer to the attached copy of the deposit certificate.)

Regarding this new bacterial species, an application has already been filed for the invention by the present inventor ((Japanese Patent Application No. 258759/1982)).
Its mycological properties are as follows.

(A) Morphological properties 0.9× (6.6~
11) μm long bacilli present singly or in chains.

It does not form spores, is nonmotile, and is gram positive.

The composition of MYP medium is as follows.

Yeast extract 5g Peptone 5g Malt extract 10g Sodium acetate 1g Sodium glutamate 1g Magnesium sulfate 200mg Manganese sulfate 10mg Ferrous sulfate 10mg Sodium chloride 10mg Tween80 0.25mg Water 1000ml Adjusted to PH5.6 with 1N HCl (B) Cultural properties (1) MYP agar Hirasaka culture MYP agar medium is MYP medium plus agar 15
This is a medium to which g is added.

When cultured at 25°C for 4 days, it forms round, smooth, round, ridged, translucent, milky-white colonies with a diameter of about 1 mm or less.

(2) MYP medium (liquid culture) After 2 days of culture at 25°C, a fluffy precipitate forms and does not grow on the surface.

(3) MYP agar medium (puncture culture) Grows uniformly by puncture and also grows on the surface.

(C) Physiological properties (1) Growth temperature 15-36℃, optimum 25-30℃ (2) Growth PH range 4.0-6.5, optimum 5.4-5.8 (3) Relationship with oxygen Aeration anaerobic, oxygen presence Can grow under anaerobic conditions.

(4) Essential substances for growth Unsaturated fatty acids are essential in the above MYP medium.

(5) Generation of acid and gas from sugar Acid and gas are generated from glucose and maltose.

Arabinose, xylose, ribose, fructose, mannose, galactose, lactose, maltose, melibiose, sucrose, trehalose, cellobiose, raffinose, salicin, mannite, and sorbit do not produce acids or gases.

(6) Assimilation of carbon source Assimilates maltose. Glucose is assimilated somewhat slowly and weakly. In addition to the carbohydrates mentioned in (5) above, gluconic acid and starch are not assimilated.

(7) Litmus milk: unchanged (8) Nitrate reduction: delayed and slightly positive (9) Does not liquefy gelatin (10) Denitrification reaction: negative (11) Urease: negative (12) Catalase: Negative (13) Oxidase: Negative (14) Does not produce indole (15) Does not produce hydrogen sulfide (16) Does not hydrolyze starch (17) VP reaction: Negative (18) Products from glucose and maltose L(+)-lactic acid and ethanol The above bacteria are Gram-positive, non-sporulating, facultatively anaerobic,
Since it is a catalase-negative rod and produces lactic acid and ethanol from sugar, it is thought to belong to the heterofermentative Lactobacillus genus.

This Lactobacillus comoensis IP-5 produces acid and gas only from maltose and glucose, and normal Lactobacillus bacteria have a pH of 7.0.
Although it grows well in close quarters, the optimum pH of this bacterium is 5.4.
~5.8, and heterofermentative Lactobacillus can generally assimilate gluconic acid, and DL-
Although it produces lactic acid, this bacterium cannot assimilate gluconic acid, and the lactic acid it produces is L-type, so this bacterium is listed in the Virghese Manual of
Systematic Bacteriology Vol.2
(1986) (Bergys Manual of Systematic
It is different from any of the Lactobacillus species described in Bacteriology, Vol. 2 (1986).

This bacterium is also related to Lactobacillus sanfrancisco and Lactobacillus italicus.
Although they are highly similar in that they only assimilate glucose and maltose, they are L(+)-
It is clearly different from these because it produces lactic acid.

For the above reasons, the present inventors regarded the IP-5 bacterium as a new bacterial species and named it Lactobacillus comoensis.

In addition, Lactobacillus comoensis IP-5
The mycological properties and the basis for naming it as a new bacterial species are shown below. The identification method followed the "Tokyo University of Agriculture Lactic Acid Bacteria Identification Manual" (unpublished). In addition, the Varghese Manual of Systematic Bacteriology (8th edition) is used as a standard for taxonomic identification, and for Lactobacillus San Francisco (Applied
Microbiology 21 , 465-459 (1971))
Regarding Lactobacillus italicus, JP-A-59
-Reference was made to Publication No. 106291.

[Problems to be Solved by the Invention] From the above-mentioned developments, the present invention has been developed to create a cake that has been traditionally produced only in Italy, which has various properties such as the special flavor, texture, and long shelf life of Italian cakes. The purpose is to manufacture products similar to the Italian cakes sold in the United States.

[Means for Solving the Problems] The present invention has been made for the above-mentioned purpose, and uses Lactobacillus comoensis, a new bacterial species, known S. exiguus, and S. exiguus. A microorganism belonging to Lactobacillus sanfrancisco (L. sanfrancisco) is cultivated in a medium mainly composed of wheat flour as the original seed, and this is used to make bread to produce Italian cakes similar to those made in Italy. be.

[Function] The present invention has the above-mentioned structure, and uses Lactobacillus comoensis, which was discovered as a new bacterial species in the original species of Italian cake, and Lactobacillus comoensis, which is known as a special species found in San Francisco sourdough as sour bread. It is made up of three types of microorganisms, Lactobacillus San Francisco, which is thought to produce flavor, and Satucharomyces exigus, which is a yeast, and the unique flavor found in Italy is due to the influence of Lactobacillus comoensis.
It can provide properties such as texture, aroma, and long shelf life.

[Example] (1) Production of original seed (Madley) The culture medium has the following composition. (Medium A) Wheat flour 100 parts by weight Water 40-42 Wheat flour preferably has a moisture content of 13.5-14.5%, an ash content of 0.4-0.45%, and a protein of 11-11.5%.

(a) Bacterial cells: Satucharomyces ixigus, which has been cultured for 2 days in YM medium with the following composition, is used.

YM medium Glucose 1g Yeast extract 0.3g Peptone 0.5g Malt extract 0.3g Tween80 (0.05g/ml) 0.5ml *Salt B 0.5ml Water 100ml PH5.5 (b) Lactobacillus San Francisco is grown in MYP medium with the following composition. Incubate for 2 days.

MYP medium Maltose 1g Yeast extract 0.5g Peptone 0.5g Tween80 (0.05g/ml) 0.5ml Sodium glutamate 0.1g Sodium acetate 0.1g *Salt B 0.5ml Water 100ml *Composition of Salt B MgSO ₄・7H ₂ O 20mg MnSO ₄・4～5H ₂ O 1 mg NaCl 1 mg FeSO ₄・7H ₂ O 1 mg/1 ml The above bacterial cells Satucharomyces ixigus
10 ⁷ cells/g Lactobacillus San Francisco above bacteria
10 ⁸ pieces/g Lactobacillus comoensis above
Inoculate the above medium A in an amount giving 10 ⁶ cells/g. This mixture was cultured at 16-8°C for 20-24 hours, and when the pH reached 3.9-4.0, the following medium B was added to A.
- Inoculate 100 parts by weight of the culture and knead for about 5 to 15 minutes. Adjust the dough temperature to 23-25℃ for 20-24 hours,
Keep the fermentation room at 16-18℃ and adjust the pH to 3.9-4.0.

2 of the above bacterial cells Satucharomyces ixigus and bacterial cells Lactobacillus San Francisco.
Bacterial strains were obtained from the following Italian company.

R. TETTAMANTI & FIGLI RTFSpA Medium B Wheat flour 100-200 parts by weight Water 40-80 After repeating this operation 5-10 times, use this mixture as the original seed (madley).

(2) Italian cake production (1st step) 100 parts by weight of the above original species Flour 100-200〃 Wednesday 40～80〃 Mix and knead the above composition for 5 to 15 minutes.

Adjust the kneading temperature to 24-25°C, ferment for 3-4 hours, and adjust the pH of the dough to 4.10-4.20.

(Second process) Total amount of mixture in the first step Flour 100-200 parts by weight Wednesday 40～80〃 Mix and knead the above composition for about 5 to 15 minutes.

Adjust the kneading temperature to 24-25°C, ferment for 3-4 hours, and adjust the pH of the dough to 4.30-4.40.

(Third step) Total amount of mixture in the second step Flour 90 parts by weight Sugar 21〃 Butter 18〃 Water 46 〃 The above composition is kneaded for about 5 to 15 minutes.

Set the kneading temperature to 24-25℃, ferment for 6-7 hours, and adjust the pH of the dough to 4.7-4.8.

(4th step) Things completed in 3rd step Whole wheat flour 40 parts by weight Egg yolk 35 Sugar 25 Butter 15 Salt 1 Water 17 Raisins 50 Orange peel 35 15 to 30 minutes with the above composition Knead and adjust the kneading temperature to 26-28℃ to obtain the final dough. After sufficient floor time, the dough is divided into predetermined weights and shaped. (100-4000g).

The formed dough is fermented for about 8 hours in a fermentation chamber at 28-35°C and humidity 70-85%, and this is the final fermentation. This dough is baked at 180-250℃ to obtain an Italian cake.

[Effects] The Italian cake produced in this way had excellent flavor and texture, had a long shelf life, and was similar to those found in Italy. . That is, this Italian cake is caused by the action of a new bacterial species, Lactobacillus comoensis, which was discovered by the above-mentioned inventor in the local original species of Italian cake.
This cannot be obtained by the action of two other known bacterial strains, Lactobacillus San Francisco and Satucharomyces ixigus, and the present invention has made it possible to make Italian cakes in various parts of the world by the method of the present invention, without having to use the traditional Italian methods. Now you can enjoy it just as you would in Italy.

Claims (1)

[Claims] 1 New bacterial species Lactobacillus comoensis, known Saccharomyces exiguus
A method for producing an Italian cake, which comprises culturing microorganisms belonging to Lactobacillus sanfrancisco in a medium containing wheat flour as a main component, and producing bread using the seed.