JPH04631B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a flavoring agent suitable for foods using wheat flour, particularly bakery products. In recent years, the baking industry has tended to shorten bread making time due to mechanization and rationalization of processes. As a result, problems such as lack of bread's original flavor and crumbiness due to insufficient fermentation have been pointed out, and sourdough is being applied as a means to improve the flavor of bread. There is a method. Sourdough is a type of bread dough that is left in the air to grow naturally occurring wild yeast, lactic acid bacteria, etc. through natural fermentation, and is used as leaven by inoculating it every day.It has a unique flavor. Because of this, it has been preferred for European-style bread, especially rye bread. Focusing on lactic acid bacteria, which play an important role in the flavor development of such sourdough, bread-making materials containing so-called active lactic acid bacteria, which are obtained by drying a medium in which lactic acid bacteria are grown while retaining the activity of the lactic acid bacteria, are already on the market. Another example of using sourdough itself is to inoculate and ferment the so-called San Francisco sourdough mother sponge flour medium, which has been passed down in the San Francisco Bay area for many years, and then freeze-dry it by adding two types of stabilizers. The product has been announced (Japanese Unexamined Patent Publication No. 1983-
104842). In the above example, not only the former using only lactic acid bacteria, but also the latter using sourdough itself, the yeast living in the sourdough/mother sponge are destroyed during the drying process, so essentially only lactic acid bacteria are used. Only the flavor development effect can be expected. As mentioned above, various attempts have been made to develop flavoring agents for bread using the sourdough technique, but all of them have focused only on lactic acid bacteria and utilized only their flavor-producing effect; There are no known flavoring agents that have coexisted in a living state together. The present inventors used easily available pure strains of yeast and lactic acid bacteria to create a completely new type of powdered product that can be applied to a wide range of flour-based foods, in which yeast and lactic acid bacteria coexist in a living state in the final product. Alternatively, as a result of intensive research to develop a granular flavoring agent, the present invention was completed. The gist of the present invention is that yeast 10 ⁶ /ml or more, lactic acid bacteria
Inoculate a flour medium with a culture containing 10 ⁶ /ml or more,
The fermented product was cultured at 20 to 40°C while incubating at least twice to obtain a fermentation product containing 10 ⁶ - ⁹ /g of yeast and 10 ⁸ - ¹⁰ /g of lactic acid bacteria. This is a method for producing a food flavoring agent in which yeast and lactic acid bacteria coexist in a living state, characterized by drying by a drying method or a vacuum drying method. The present invention will be specifically explained below. Examples of the yeast used in the present invention include Saccharomyces exiguus IFO1170, Saccharomyces rosei,
IFO1145), Saccharomyces fermentati (IFO0422), Saccharomyces bailii
bailii, IFO1047), Torulopsis lacteis
Condensi (Torulopsis Lactis-condensi,
IFO1286), Candida Valida (Candida
valida, IFO0842), and other lactic acid bacteria such as Lactobacillus brevis.
brevis, IFO3960), Lactobacillus fermentum (IFO3071),
Leuconostoc mesenteroides (IFO3426), etc.
Those belonging to so-called heterozygous lactic acid bacteria can be used alone or in a mixture of two or more, but
In particular, the combination of Sancalomyces exiguas and Lactobacillus brevis is good in terms of flavor development effect. These yeasts and lactic acid bacteria are pre-cultured before being inoculated into a wheat flour medium. For this purpose, known culture media containing malt extract, yeast extract, veptone, etc. as a nitrogen source and glucose, maltose, etc. as a carbon source may be used, but wheat flour 1
~10% glucose and/or maltose
0.1-3%, yeast extract 0.1-3%, soy lecithin or molyglyceride and other edible emulsifiers
It is particularly advantageous to use a medium containing 0.005 to 0.2% and pH 6 to 7, since fermentation in the wheat flour medium in the next step can be accelerated and an excellent flavor development effect can be obtained. If yeast and lactic acid bacteria are precultured individually, it is possible to control the yeast/lactic acid bacteria ratio inoculated into the wheat flour medium, but it is possible to inoculate yeast and lactic acid bacteria together in the same medium and perform preculture. There are no particular disadvantages, and since it imparts acid resistance to the yeast, it often leads to better results. Such pre-cultivation is an essential step in the production of high-quality flavoring agents, and must be carried out until the number of viable yeasts per ml of medium grows to 10 ⁶ or more, and the number of lactic acid bacteria grows to 10 ⁶ or more. . This is because if it deviates from the above range, fermentation in the wheat flour medium in the next step will not be carried out quickly, and a flavor enhancer with stable quality may not be obtained due to bacterial contamination. Usually, the above level is reached by culturing at 25-35°C for 30-48 hours. Each bacterial cell grown by preculture is inoculated into a wheat flour medium either as a culture medium or, if necessary, collected by centrifugation, washed, and suspended in water again. A suitable recipe for wheat flour medium is:
It is made by adding 50 to 80 parts by weight of water to 100 parts by weight of wheat flour and mixing it uniformly, and if it deviates from this range, problems such as poor workability during seed transfer will occur. Inoculation into the wheat flour medium is carried out by replacing part of the water added to the flour with a pre-culture solution or ^aqueous suspension of ^yeast and lactic acid bacteria. By setting the ratio of number/lactic acid bacteria to 0.01 to 10, more preferably 0.1 to 5, it is possible to obtain a well-balanced expression of excellent flavor from the metabolic products of yeast's lactic acid bacteria. There are no particular restrictions on the flour used, but flour with high protein content (crude protein content of 14% or more) or flour with increased damaged starch due to excessive grinding are good choices. Although other additives are not particularly essential, the addition of sugars and acids is effective in accelerating the growth of the inoculated microorganisms and preventing contamination by bacteria during the fermentation process. As sugars, monosaccharides or disaccharides such as glucose, fructose, sucrose, and maltose are used as acids at around 0.05% per wheat flour, such as acetic acid,
It is preferable to add organic acids such as lactic acid, fumaric acid, and citric acid to such an extent that the pH of the dough at the start of culture is reduced to 4.4 to 4.6. The wheat flour medium inoculated with yeast and lactic acid bacteria as described above should be kept at 20 to 40℃, more preferably 25 to 30℃, during which time the seeds should be kept at 25℃ for a maximum of 2 days, and at higher temperatures, repeating the seed transfer at shorter intervals. Perform fermentation. The fermentation temperature has a great effect on the metabolism of the inoculated microorganisms, with lactic acid being the main component of the organic acid produced at high temperatures and acetic acid being the main component at low temperatures. For this reason, it is necessary to select the fermentation temperature according to the purpose, but usually a fermentation temperature of 25 to 30°C provides a favorable aroma with a well-balanced content of lactic acid and acetic acid. For seed transfer, use 100 parts (parts by weight, same below) of fermented wheat flour medium.
This is carried out by adding 150 to 200 parts of wheat flour and 70 to 100 parts of water and mixing them uniformly. At this time, the points to keep in mind regarding the flour, additives, etc. are as described in the section of inoculation of the preculture solution. The frequency and frequency of seed transfer during fermentation are particularly important points, and in order to obtain a constant and good flavor development, the frequency of seed transfer should be set at a maximum of 2 days at a fermentation temperature of 25℃, and at higher temperatures. Furthermore, it is essential to repeat the seeds at least twice, preferably three times or more, at short intervals. In other words, in order to obtain a consistent flavor, it is necessary to maintain a constant bacterial flora in the flour culture medium, but if the frequency of seed transfer is lower than the above, contamination with various bacteria will occur, making it difficult to maintain a constant bacterial flora. becomes difficult. In addition, in dough fermented with only one or no seed transfer, although the growth of microorganisms reaches the desired level, the pH decreases and the aroma is lost due to the lack of production of acids and other metabolic products. Accumulation of the ingredients becomes insufficient, and the effect as a flavor imparting agent cannot be achieved. Fermentation is carried out using a wheat flour medium, and the final fermentation product has a viable yeast count of 10 ^{6 - 9} /g and a lactic acid bacteria count of 10 ^{9 - 10} /g.
This is done until the pH value reaches 3.6-3.8. As a result, aroma components derived from the metabolic products of yeast and lactic acid bacteria are accumulated in the final fermentation product, resulting in the development of excellent flavor. The time required for fermentation is generally 100 to 250 minutes, although it is affected by temperature.
Reach the above level in time. The final fermentation product is then dried to reduce its moisture content and is turned into powder or granules, using flash drying, fluidized bed drying or vacuum drying. Other commonly considered drying methods, such as freeze drying, jet drying, drum drying, etc., cannot be used because they all severely destroy the yeast. The final fermentation product may be directly subjected to flash drying, fluidized bed drying, or vacuum drying, but it is preferable to add wheat flour or a dry powdered fermentation product to the fermentation product in advance and mix it uniformly to reduce the total moisture content. It is preferable to reduce the amount to 40% or less, more preferably to 30% or less, and to impart fluidity before drying. When using the flash drying method or fluidized bed drying method, the drying conditions are: hot air temperature of 150°C or less and the temperature of the material to be dried below 70°C, and when using the vacuum drying method, the drying condition is In order to prevent the aroma components from escaping, it is best to avoid high vacuum conditions with absolute pressures exceeding 50 mgHg and keep the temperature of the dried material below 60°C.This will reduce the moisture content of the dried material to 18% or less. ,
More preferably, it is reduced to 10% or less. By adopting such drying conditions, it is possible to produce an excellent dried food flavoring agent in which yeast and lactic acid bacteria coexist in a living state without damaging yeast, which has a particularly weak resistance to drying. Become. There is no need to use any special stabilizer during drying. If lumps are formed during drying, use a suitable pulverizer such as a hammer mill or roll mill to pulverize the granules to a particle size of about 1 mm or less, provided the product temperature does not rise too much. In this way, the final product is suitably in the form of powder or granules. The dried product obtained by the method of the present invention generally contains 10 ⁴ /g or more of lactic acid bacteria as viable bacteria, has a yeast/lactic acid bacteria ratio of 0.01 to 10, and has a PH of 10% water suspension measured with a glass electrode PH meter. 3.6 to 3.8, but especially the number of lactic acid bacteria 10 ⁶ /g or more, yeast number / lactic acid bacteria number ratio
A value of 0.05 to 5 has a large flavor imparting effect and is good in quality. The food flavoring agent according to the method of the present invention includes white bread,
In addition to bakery products such as sweet breads, French breads, various breads and other breads, donuts, biscuits, and kutskies, as well as noodle belts such as Chinese steamed buns and spring roll wrappers, wheat flour is used in a wide range of foods that use wheat flour. By adding 1 to 10% (by weight) of , an excellent flavor imparting effect is exhibited. To use it, you can add it directly to the flour together with other auxiliary materials when preparing the dough, or you can mix this product with flour and water in advance for 20 to 40 minutes.
It may be added at the time of dough preparation in the form of sour dough fermented for 3 to 48 hours at ℃. The flavor imparting agent according to the present invention not only contains abundant aroma components accumulated through fermentation in a wheat flour medium, but also contains a large number of living yeast and lactic acid bacteria that have been adapted to flour in advance. Therefore, when added to flour dough, it proliferates quickly and immediately acts on the flour components to produce aromatic components in a short time, so it can be used even in manufacturing methods with short fermentation times such as modern bread-making methods. , can fully exhibit its excellent flavor imparting effect. In addition, the yeast contained in this flavoring agent has been given strong acid resistance by coexisting with lactic acid bacteria during pre-cultivation or during the fermentation process using wheat flour medium, so it can be used at the end of fermentation when normal baker's yeast ceases its activity. It can continue to work even in highly acidic materials. Therefore, the use of this flavoring agent has additional effects such as reducing the amount of baker's yeast used, increasing loaf volume, improving the texture and texture of the inner layer, and preventing aging, especially in fermented foods such as bread. is also prominently expressed. The food flavoring agent produced by the method of the present invention can be used as a product on its own, or as a multi-purpose composite agent containing auxiliary materials such as organic acids, malt, amino acids, emulsifying acids, ascorbic acid, and other dough improvers. ,
Alternatively, it is also possible to commercialize the product in the form of so-called premixes, in which wheat flour, oils and fats, etc. are added together with the above-mentioned auxiliary materials. As explained above, the present invention is extremely useful industrially because it can inexpensively and easily produce an excellent flavoring agent that can be applied to a wide range of flour-based foods using readily available yeast and lactic acid bacteria. . Examples, comparative test examples, and application examples of the present invention are shown below. Example 1 Yeast, Saccharomyces exiguus (IFO1170) was added to a medium consisting of 5% wheat flour, 0.5% glucose, 0.5% yeast extract, and 0.01% soybean restin, and Lactobacillus brevis,
IFO3960) was inoculated into a medium containing 5% wheat flour, 0.5% maltose, 0.5% yeast extract, and 0.01% soybean lecithin, and statically cultured at 30°C for 36 hours. Each of the above preculture solutions had a yeast count of 3.6×10 ⁸ /ml.
The number of lactic acid bacteria was 7.6×10 ⁸ /ml. Mix 50ml of each preculture solution, add 70ml of water, and add 250g of strong wheat flour (Pioneer manufactured by Showa Sangyo Co., Ltd.)
was added and mixed in a bread mixer at low speed for 3 minutes to form a dough. The dough inoculated with yeast and lactic acid bacteria as described above is 25
170°C while sub-planting every 48 hours.
Fermented for an hour. Incidentally, 250 parts by weight of wheat flour and 150 parts by weight of water are newly added to 100 parts by weight of the grafting dough and mixed in the same manner as above. After the above period of time, the fermented dough had a yeast count of 5.6×10 ⁸ /g, a lactic acid bacteria count of 8.4×10 ⁹ /g, and
It had a pH of 3.6 and a pleasant aroma. Prior to drying, an equal weight of wheat flour was added to the fermented dough and mixed with a mixer to form a non-sticky powder with a water content of approximately 21%. Drying was carried out using a flash dryer under the following conditions: hot air temperature 140°C, exhaust temperature 80°C, and product temperature 42°C. The properties of the obtained dry powder product are as follows: water content 8% yeast count
The number of lactic acid bacteria is 6.5×10 ⁷ /g and the number of lactic acid bacteria is 2.3×10 ⁸ /g.
Both yeast and lactic acid bacteria had excellent survival rates. Example 2 For pre-culture, Saccharomyces rosei (IFO1145) was used as yeast, and Lactobacillus plebis and Lactobacillus fermentum (L.fermntum, IFO3071) were used as lactic acid bacteria.
A final fermented dough was obtained in substantially the same manner as in Example 1, except that the following were mixed and inoculated. Double the weight of wheat flour is added to this, crushed, formed into spheres with a diameter of approximately 3 mm using a rolling granulator, and then heated using a fluidized bed dryer at a hot air temperature of 60°C, an exhaust temperature of 50°C, and a product temperature of Granular products were obtained by drying at 38°C. The resulting dry product had a moisture content of 9% and a yeast count of 4.2×
10 ⁷ /g, the number of lactic acid bacteria is 1.6×10 ⁸ /g, and the pH value is 3.6, and because it is granular, it easily disintegrates in water. Comparative Test Example In order to confirm the effect of the flavor imparting agent according to the method of the present invention, a comparative test with a commercially available product was conducted using the product prepared in Example 1 (hereinafter abbreviated as the product of the present invention). Table 1 lists the properties of the product of the present invention and the commercial product used as a control.

[Table] As shown in Table 1, two commercially available products were selected as controls: one mainly contains lactic acid bacteria (Company A product), and the other is dried sourdough to supplement the yeast that is killed during the drying process. It is a product in which yeast is added together with other additives (corn syrup, buttermilk, fumaric acid, etc.) (Company B product), and all of these are typical products currently on the market. Both the product of the present invention and the commercially available control product are each
Add 100g of flour and 60g of water to 20g and mix.
Fermented at 28℃ for 5 hours and made into sourdough,
Sour bread was made using the following formulation and process. Baking was done in one loaf with 450g of dough. Mixed strong flour sour dough Salt Water 100 parts by weight 10 〃 2 〃 60 〃 Process mixing 〓 Floor time Bench time Final fermentation Baking Low speed 2 minutes Medium speed 3 minutes High speed 5 minutes 60 minutes (27-28℃) 25 The sour bread baked at 230°C for 4 hours (38°C) for 30 minutes was subjected to a loaf volume measurement using the rapeseed substitution method and a sensory test. The sensory test was conducted by a general panel of 10 people.
Each item of aroma, taste, and texture was evaluated on a 10-point scale. The results are shown in Table 2.

[Table] As is clear from the results above the average and standard deviation of the scores of the 10 panelists, the sour bread made using the product of the present invention outperformed the commercial product in all the items subject to the sensory test. The excellent flavor imparting effect of the product of the present invention was revealed. Furthermore, the loaf volume of the product of the present invention was significantly increased as evidence of the presence of a large amount of highly active yeast, and this was reflected in the improvement of the texture and texture of the internal phase. Application Example 1 Bread was made using the product of the present invention according to the following formulation and process. During blending Seed strong wheat flour Inventive yeast yeast food Water 70 parts by weight 5 〃 2 〃 0.1 〃 40 〃 Process Medium Seed mixture 〓 Fermentation Low speed 3 minutes High speed 1 minute 28℃ 4 hours Main 〓 Strong flour Sugar Salt Shortening Water 30 5 2 4 25 bottles〓 Mix 〓 Floor time Bench time Final fermentation Baking Low speed 3 minutes High speed 7 minutes 20 minutes 20 minutes 38℃ 1 hour 210℃, 30 minutes The bread obtained by the above method is different from conventional bread. It has a new and pleasant aroma that has never been found before, and has been evaluated favorably along with improved internal health. Application Example 2 To 20 parts by weight of the flavoring agent prepared in Example 2, 100 parts by weight of wheat flour and 60 parts by weight of water were added and mixed, and the mixture was fermented at 28°C for 5 hours to make sour dough. Using this sour dough, sour French was made according to the following formulation and process. Mixed strong wheat flour sour dough Food Salt yeast Malt ascorbic acid 100 parts by weight 10 〃 2 〃 2 〃 0.5 〃 30ppm Process mixing 〓 Floor time Bench time Final fermentation Baking Low speed 1 minute Medium speed 4 minutes High speed 5 minutes 60 minutes 20 minutes at 30°C, 50 minutes at 210°C, 30 minutes This product had good flavor and texture and was highly evaluated. Application Example 3 Using the flavoring agent obtained in Example 1, Chinese steamed buns were made using the following formulation and process. Mixed strong flour Soft flour Invention product Sand Sugar Lard Yeast Salt Baking powder Water 50 parts by weight 50 2 10 3 2 0.5 0.5 50 Process mixing 〓 Floor time (filling) Final fermentation steaming 1 Low speed 2 minutes High speed 10 minutes 10 Minutes: 45°C, 40 minutes, 15 minutes This product had an excellent aroma that harmonized with the flavor of the ingredients, and was good.

Claims (1)

[Claims] 1. Inoculate a culture containing 10 ⁶ /ml or more of yeast and 10 ⁶ /ml or more of lactic acid bacteria into a wheat flour medium at a ratio of yeast number/lactic acid bacteria number of 0.01 to 10, and inoculate the culture containing 10 6 /ml or more of yeast and 10 6 /ml of lactic acid bacteria into a wheat flour medium while inoculating the seeds at least twice. Yeast 10 ⁶ ~ ⁹ /
g, lactic acid bacteria in a state where yeast and lactic acid bacteria are alive, characterized by obtaining a fermentation product containing ¹⁰⁸ to ¹⁰ g of lactic acid bacteria, and then drying the fermentation product by a flash drying method, a fluidized bed drying method, or a vacuum drying method. A method for producing a coexisting food flavoring agent.