JPH0358733A - Bread making - Google Patents

Abstract

PURPOSE:To make bread having a high flavor by employing a specific yeast belonging to the genus Saccharomyces. CONSTITUTION:A yeast [e.g. Saccharomyces.cerevisiae AEC 30 (FERM BP-2481)] belonging to the genus Saccharomyces, having S-(2-aminoethyl)cysteine resistance and having the producing ability of isoamyl alcohol and isobutyl alcohol is employed to make bread.

Description

[Detailed description of the invention] Industrial applications The present invention relates to a method for producing aromatic bread.

BACKGROUND OF THE INVENTION It is known that alcohols, especially isoamyl alcohol and isobutyl alcohol, are important factors in determining the aroma characteristics of bread (New Edition: List of Brewing Agents, Japan Brewing Association, 1978). It is also known that these alcohols are mainly produced by the yeast used in the production of bread (revised ``Research on Sake Yeast'', Sake Yeast Study Group, 1981). Two routes have been proposed.
sts) Vol. 3, p. 179-195, Academic Press
(1970)]. Namely, (1) the Ehrlich pathway in which yeast takes in extracellular amino acids, deaminates and carbonates them, and then reduces them to alcohols with one less carbon number; (2) oxoacids, which are intermediates in the yeast amino acid biosynthesis pathway, undergo decarboxylation. The system is then reduced.

An attempt to increase the yield of higher alcohols by adding amino acids using (1) has already been reported for baker's yeast [Yeast Industry Association Technical Report, No. 51, 3
5-46, November 1982].

An attempt to increase the production amount of higher alcohol using (2) by enhancing the activity of amino acid bioassociation system is a method for producing alcoholic beverages using mutant yeast that produces a large amount of aromas such as isoamyl alcohol and isoamyl acetate. A method using a norvaline-resistant strain [Journal of the Institute of Brewing Inc.
l of thelnstuite of brew
ing) Vol. 72, p. 50-56 (1966)
: Method using a strain resistant to l, norhaline, and norloin [
Journal of the Brewing Society 10 of 0 Japan (Journal of theBr
ewing Society of Japan),
Vol. 76, No. 12, p. 843-847
(1981) :l, 5'-5'-5'-}Refluo-0.1. ．． - A method using a leucine-resistant strain (Japanese Unexamined Patent Publication No. 62-Fi669) is known.

Furthermore, there is a known example in which yeast belonging to the genus Saccharomyces and having resistance to S-(2--rminoethyl)cysteine was used to increase the amount of lysine accumulated inside and outside the saccharomyces [Charnal of Famende et al. Technology (.1, Ferment Techno11o1
．． 55. 189-192 (1977), and the same magazine Vol. 56189-1.92 (1.978), Japanese Patent Application Laid-open No. 61-274676].

Problems that the invention aims to solve There is a need for a method to obtain aromatic bread.

Means for Solving the Problems The present invention involves the use of a yeast that belongs to the genus Saccharomyces, has resistance to s-(2-aminoethyl) cysteine, and has the ability to produce iso-r-myl alcohol and isobutyl alcohol. Concerning the characteristic bread manufacturing method.

The yeast used in the present invention belongs to the genus Zacchatomyces and is resistant to S-(2-amineethyl)cysdeine.
: Any compound having the following and the ability to produce isoamyl alnifur and isobutyl alcohol can be used.

A true example is Dusocalomyces cerevisiae (Sac
charomyceS cCrevi Siae
) A E C 3 0 (FliRl.IB
P-2481) (hereinafter referred to as F, AIE[:30), etc.

Such yeast is, for example, commercially available vinegar (e.g., ban yeast, beer yeast, wine yeast, ?n sei yeast, shochu yeast, etc.)
can be obtained by appropriately applying known mutagenesis methods such as irradiation with ultraviolet rays, radiation, etc., or contact with drugs such as N-methyl-N'-nitro-N-nitrosoquanisine, ethylmethanesulfonate, etc. be able to.

Next, an example of obtaining a mutant strain (8E [:30)] will be shown.

YST (baker's yeast, Kyowa Hakko Kogyo Co., Ltd.) cultured at 30°C for 16 hours in YPI) medium (yeast extract 1%, peptone 2%, glucose 2%, pH 6.0) Manufactured by Ys
'r) in 0.2M phosphate buffer (p1{8
．． 0) to a bacterial cell concentration of 106 cells/ml.

Next, edylmethane sulfonate was added to the suspension to give a maximum concentration of 30 μρ/ml, and after standing at 30° C. for 60 minutes, the bacterial cells were collected by centrifugation. 5% of the bacterial cells
After washing with an aqueous solution of sodium thiosulfate (IJ), it was further washed with a phosphate buffer (1) H60). The bacterial cells were treated with 10 m of s-(2-amineethyl)cystine hydrochloride.
The cells were cultured at 30°C for 4 days in a plate medium (Bacto Yeast Nitroshen Base 0.67%, glucose 2%, agar 15%, manufactured by Difco) containing g/ml.

From the colonies that appeared on the agar plate, A was selected as an excellent mutant strain.
EC30 was selected. AEC30 was internationally deposited with the Institute of Microbial Technology, Agency of Industrial Science and Technology on June 15, 1989, and was given the FEIII BP number -C.
There is.

The aroma of each yeast culture solution was measured by the following method. Y
ST and AEC30 were statically cultured in YPD medium at 30°C for 2 days. The aroma and content of the obtained culture solution is transferred to the head.
Space Gas Chromatography [Journal of the Brewing Society] Bou Chapin (Journal of the Brewing S.
society of Japan), Vol. 68,
11.59-61 (1973)].

The results are shown in Table 1.

Table 1 Isobutyl alcohol 22 34 Isobutyl alcohol 38 47 Next, the sensitivity of AEC30 and YST to drugs was investigated.

S-(2 amine ethyl) cysteine was mixed with Hakuto Yeast Nai} Rogen Base (manufactured by Difco) at various concentrations shown in Table 2 to prepare an agar plate medium. ΔEC30 and YST were inoculated into this medium, and growth was observed after 2 days at 28°C. The results are shown in Table 2.

Table 2 0 5.0. 10. OYST
+ +AEC30 +
-1- + (Note) +. growth,
-: Non-growth Next, the ability of AEC30 and YST to produce lysine was investigated.

Both strains were cultured aromatically in Bacto Yeast Nitrogen Bess medium, and amino acids inside and outside each bacterial cell were analyzed using an amino acid analyzer. The results are shown in Table 3. In addition, the expression is mg% for extracellular amino acids, and the expression for intracellular amino acids is expressed per dry weight of empty cells (mg/g), which is obtained by hot water extraction from bacterial cells.

Table 3 Aspartate Threonine Serine Cultamic Acid Glycine Afnin Lysine Arginine Extracellular Intracellular A[! C30 YST A[lC30 Y
STNOND 206 13111
[]ND 131 1.08ND
NO O. 81 0.77ND
ND 9,00 4.690.50
0.49 2,19 1.550,62
0.70 6.25 2.77ND N
D 1.56 1.63 NO NO
6,25 4.15 As is clear from Table 3, in AEC30, no increase in lysine was observed both inside and outside the bacterial cells.

Next, the bread manufacturing method will be explained.

[Culture of baker's yeast]

If yeast is cultured in a normal medium containing carbon sources, nitrogen sources, inorganic substances, amino acids, vitamins, etc. under aerobic conditions while adjusting the pH, and the cells are collected and washed, they are suitable for bread production. It is possible to obtain yeast cells.

As the carbon source in the medium, glucose, sucrose, starch hydrolyzate, molasses, etc. can be used, and blackstrap molasses is particularly preferably used.

Nitrogen sources include ammonia, ammonium chloride, ammonium sulfate, ammonium carbonate, ammonium acetate,
Urea, yeast extract, corn steep liquor, etc. can be used. As the inorganic substance, magnonium phosphate, potassium phosphate, etc. can be used, and as the vitamin, pantothesan, thiamine, etc. can be used. Sulfurization culture is suitable for culturing.

[Bread making method]

The main ingredient for bread is wheat flour, and the dough is made by adding salt, oil, water, and the yeast obtained above. Furthermore, if necessary, sugar, skim milk, bread improving agents (yeast food), eggs, etc. may be added to the bread dough. Typical bread-making methods include the direct kneading method and the dough method.The former involves mixing all the raw materials from the beginning, while the latter involves first adding yeast and water to a portion of the flour to make dough. This is a method where the remaining ingredients are combined after fermentation.

For example, in the direct kneading method, after kneading all the raw materials,
Fermented at ℃, divided, benched, shaped, and molded. After passing through proofing (35-40℃), baking (2
00-240℃).

Examples are shown below.

Example 1 AEC30 and YST were used as yeast and cultured using a 30j2 jar fermenter according to the following method.

[Seed culture] YPD medium, 30°C, shaking for 24 hours [Main culture] Molasses 3. i (30% sugar) urea
20g KH2P04 5g Exponential sulfurization culture 10 hours pH gllm, pfl4. 5. Adjustment with ammonia Culture temperature: 30℃, aeration volume: 30l/min Stirring 3 6
0 rpm 10 After culturing, the yeast was washed with water, dehydrated, and pressed into yeast.

Using the above cultured yeast, bread was manufactured according to the formulation and process described below.

(Composition) Strong wheat flour 100 (parts by weight) Yeast 3 Yeast food 01 Sugar 6 Salt 18 Skimmed milk powder 2 Short garlic 4 Water 62 (Process) Dough warm kneading 3 minutes on low speed, 6 minutes on medium speed, 6 minutes on medium speed 5 minutes (S[:1
Type 51, manufactured by Kanto Mixing Machine Industry ■) Rolling temperature: 27℃ Floor time: 28℃, 40 minutes bench time. Boil for 15 minutes at room temperature 40℃, humidity 85%, 5
Baking for 0 minutes 11 or 21 5°C for 30 minutes The harmful components of the obtained bread were measured as follows. Put 20g of crushed bread into a 100ml vial, and after sealing,
After heating at ℃ for 30 minutes, the amount was determined by head space gas chromatography.

The results are shown in Table 4.

Table 4 YST AEC 30 pH 5. ].
5. 1 isobutyl alcohol (ppm)
1]. ．． ]. 1
7.3 Isoamylal II-IL (ppm)
l 5. 0 2 3.
(] Isoamyl Nishi 1 acid (ppm) f Atsushi
Amount {￥ifil J-chill cabroate (ρ
pm) r¥i. amount if
i As is clear from the quantity table, AEC3 as yeast
The use of YST yielded bread with a higher aroma than the use of YST.

Effect of the invention According to the present invention, bread with a high aroma can be obtained12

Claims (1)

[Claims] Belongs to the genus Saccharomyces, S-(2-aminoethyl)
1. A method for producing bread, characterized by using yeast having cysteine resistance and the ability to produce isoamyl alcohol and isobutyl alcohol.