JPH104862A - Agent for imparting fermentation flavor and production of breads with the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject imparting agent capable of imparting a stronger fermentation flavor than that of an aqueous fermentation flavor liquid to breads and capable of giving the sufficiently satisfiable fermentation flavor even by a quick fermentation method without using a fermentation seed by fermenting a mixture liquid comprising an oil phase and an aqueous phase. SOLUTION: An oil-in-water type or water-in-oil type emulsion is prepared from a mixture liquid comprising an oil phase and an aqueous phase, and subsequently fermented. The oil phase separated from the fermentation product is used to prepare the agent for imparting the fermentation flavor capable of giving brads rich in the fermentation flavor and good in the tastes even by a short time fermentation bread production method consisting mainly of a quick fermentation method.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented flavor imparting agent and a method for producing breads used therefor.
Like a short-time fermentation bread-making method mainly based on a rapid-growing method, it is suitably used in a bread-making method in which only flavorless bread can be obtained, and a fermented flavor-imparting agent for supplementing the lack of bread flavor and breads using the same. It relates to a manufacturing method.

[0002]

2. Description of the Related Art Conventionally, there has been a short-time fermentation baking method such as a rapid-curing method for the purpose of simplifying the production of breads. However, since the flavor of bread is poor, it has not reached the mainstream. However, frozen dough baking is at the center. The advantage of this method is that the dough made by the manufacturer is delivered to the retail store, where the bread is finally baked, so that the manufacturer can omit the final fermentation and baking steps, thereby reducing labor costs and other costs. It is expected. Various baking methods using the frozen dough have been developed, and a molded dough freezing method, which is an original purpose of the frozen dough method and can interrupt the baking process in a well-balanced manner, is often used.
In any case, as a conventional frozen dough baking method, the quick-growing method has been generally used, but in the case of the fast-growing method, the fermentation time is almost nil, or even very short, so that the flavor of the bread is reduced by ordinary fermentation. It was clearly poorer than that obtained by the baking method after passing through.

[0003] Therefore, in order to impart a flavor to these breads, yeast and lactic acid bacteria and their assimilation sources are added to water and fermented. There is a method of imparting flavor to bread by using it for the preparation water. Recently, in order to eliminate the shortage of flavor due to the fast-growing method, there have been cases where bread making methods using fermented seeds such as the sponge method and liquid method are used in frozen dough baking methods. Was. However, with conventional aqueous fermented flavor liquids, the finished bread has poor aroma, and if it is attempted to impart fermented flavor using fermented seeds, it will go beyond the range of rapid production method and simplify the process which is an advantage. Will be spoiled. In addition, imparting flavor by flavors is not at all satisfactory as the taste of bread.

[0004]

As described above, an effective method for reducing the number of baking steps and providing delicious bread has not yet been proposed. The present invention provides a fermented flavor-imparting agent for improving insufficient flavor of bread, and a method for producing breads using the same, in a case where bread is made using a rapid-growing method as represented by frozen bread dough production. .

[0005]

Means for Solving the Problems In view of such circumstances, the present inventors have conducted intensive studies to overcome the above problems, and as a result,
Fermented product obtained by fermenting a mixed solution consisting of an aqueous phase and an oil phase,
Alternatively, the present inventors have found that an oil phase separated from the fermented product, or an oil or fat composition or an emulsified oil or fat composition containing the oil phase can impart a preferable flavor to bread as compared with the conventional method, and completed the present invention.

That is, a first aspect of the present invention is to provide a fermented flavor-imparting agent comprising a fermented product of a mixed liquid mainly composed of an aqueous phase and an oil phase,
A second aspect of the present invention includes a method for producing breads, which comprises adding the fermented flavor imparting agent to dough. Hereinafter, the present invention will be described in detail.

[0007] In the present invention, the aqueous phase means yeast and / or water in water.
Or lactic acid bacteria, other microorganisms that can be used in food production,
And a solution to which saccharides, dairy products, and the like, which are the sources of their utilization, are added. The amount of yeast or the like added to the aqueous phase may be appropriately increased or decreased so as to impart a desired fermented flavor, and is not particularly limited, but is preferably about 1 to 10% by weight based on the aqueous phase. If it is less than this, it is difficult to obtain the desired fermented flavor,
If the amount is too large, the yeast odor may become strong, or the amount of leaked substances from the yeast that is killed during fermentation may become large, resulting in poor final baking properties. The type of bacteria is not particularly limited as long as it is a type that is permitted to be used for food, but yeasts that are usually used for bread making are preferred.

[0008] There is no particular limitation on the saccharide used as the assimilation source as long as it is of a type that can be assimilated by bacteria, but fructose-glucose liquid sugar and the like are preferable in terms of production cost and the like. The amount of saccharide added is not particularly limited, and may be appropriately increased or decreased so as to obtain a desired fermented flavor in consideration of the balance with the amount of yeast to be added. Generally, in order to prevent osmotic damage to the yeast, the amount is preferably about 1 to 30% by weight, more preferably 5 to 15% by weight, based on the aqueous phase. If the amount of added sugar is less than this, an appropriate fermented flavor may not be obtained, and if it is too large, fermentation disorders may occur as described above. It is also possible to add one or more kinds of proteins such as milk powder and eggs, sugars such as starch and dextrin, salts such as pH adjusters, amino acids and the like to the aqueous phase. Further, when emulsification is performed as it is, an emulsifier can be added.

The oils and fats used in the oil phase in the present invention include linseed oil, tung oil, safflower oil, oyster oil, walnut oil, poppy oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, and kapok oil. Vegetable oils such as rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cocoa oil, shea oil, borneo oil, fish oil, whale oil, and tallow oil Animal fats and oils such as lard, milk fat, and sheep fat, and those obtained by transesterifying these fats and oils, hardened oils, fractionated oils, and mixed oils. These may be used alone or in combination of two or more. Among these fats and oils, liquid fats such as rapeseed oil, corn oil, safflower oil and cottonseed oil, palm oil, fish fat, their hardened oils and fractionated oils are preferred. Further, one or more of saccharides and polysaccharides such as emulsifiers, proteins, and starch can be appropriately added to the oil phase.

The ratio between the oil phase and the aqueous phase of the above oil / water mixture is as follows:
The range of 2/8 to 7/3 is preferred. If the ratio of oil is less than 2, the production efficiency is poor, and if it exceeds 7, sufficient fermentation cannot be performed. The fermentation temperature may be a temperature within a range in which the contained yeasts can assimilate, preferably -7 ° C to 35 ° C,
The temperature is more preferably 0 ° C to 28 ° C. For these,
Alcohols produced in solution due to differences in fermentation temperature,
Since the amount ratio of flavor components such as esters and taste components such as amino acids fluctuate, the fermentation temperature may be appropriately changed so that the desired flavor is finally obtained in the intended bread.
Further, these fermentation times may be determined by measuring the gas generation time at that temperature using a thermograph or the like according to the amount of the assimilable source and the amount of the yeast to be added. Also, dairy products, salts, polysaccharides, oxidizing agents, emulsifiers, enzymes,
It is also possible to include one or more components used in the manufacture of bread, such as antibacterial agents.

In the present invention, bread dough is composed of wheat flour as a main raw material, to which water and the like are added, and further raw materials such as oils and fats, sugars, eggs, dairy products, emulsions, yeast foods, various enzymes and various emulsifiers are required. The general dough obtained by the kneading process, with or without the addition of baker's yeast, refers to bun dough, donut dough, pie dough, pizza dough, hot cake dough, sponge cake dough, crepe Cloth,
Gyoza dough is also included. Further, in addition to the above-mentioned raw materials, those containing one or more cereals other than wheat, for example, rye, oats, barley, sunflower seeds and the like are included.

The fermented flavor imparting agent of the present invention is intended to impart a fermented flavor to bread during baking, and particularly to enhance the fermented flavor of bread prepared by a short-time fermentation baking method represented by frozen dough. It is used for The oil phase obtained from the fermented flavor imparting agent of the present invention may be used as it is, but if an oil phase and / or an aqueous phase is used, a W / O emulsion such as margarine or an O / W emulsion can be produced. It can be added to a shortening or the like to obtain a fat or oil composition or an emulsified fat or oil composition.

As a method for producing a fermented flavor imparting agent, basically, water, sugars, fats and oils, and yeasts are mixed, stirred, and fermented. After the fermentation, an appropriate separation treatment such as a centrifugation treatment is performed to separate the obtained solution into an oil phase, an aqueous phase, and yeasts. The obtained oil phase and aqueous phase may be used separately, or both may be used as an emulsion or a mixture after examining the quantitative ratio, but as an emulsion or a mixture of the oil phase and the aqueous phase. It is preferable to use it in order to improve the flavor of the bread.

The concrete method of producing the fermented flavor-imparting agent is as follows. For example, 10 kg of water, 5 kg of sugar, 7 kg of rapeseed oil and 1 kg of commercially available pressed yeast are put into a 20-liter stainless steel container, and stirred for 24 hours at room temperature with a stirrer for fermentation. After completion of the fermentation, a centrifugal treatment is performed to remove a yeast, thereby obtaining a fermented flavor liquid. In this case, the obtained liquid is separated into an oil phase and an aqueous phase by centrifugation, and the oil phase and the aqueous phase have slightly different aromas. The quality of the aroma is such that the water phase has a strong alcoholic smell that sticks to the nose, while the oil phase has a very fruity ginjo-like aroma.

As described above, conventionally, a typical fermented flavor liquid is basically obtained by adding sugar and yeast to water and performing a fermentation treatment. However, the fermented flavor liquid prepared in this way, that is, a flavor liquid using only the aqueous phase as a carrier of the flavor component, is not widely accepted in the market because its effect is not so recognized in general use. . Further, there is no report on the effect of using a product or an oil or fat as a fermented flavor carrier as a fermented flavor carrier as in the present invention. The fermented flavor imparting agent in the present invention has a stronger flavor than a conventional fermented flavor liquid using water as a carrier, and even when bread is produced, the flavor remains strongly in the bread, and a delicious bread can be provided. .

The quick-growing method is generally a bread-making method in which the primary fermentation step is omitted from the straight method, that is, a method in which raw materials are mixed, molded immediately, fermented with a proofer, and baked. Since the primary fermentation is omitted in the baking process, bread can be prepared in a sufficiently short time, but fermented flavor, which is an important characteristic of bread, can hardly be expected.

When this quick forming method is applied to frozen dough, the dough is immediately frozen after the molding is completed, and the frozen dough is delivered to a retail store, thawed and baked there, and baked at the store to line up as fresh bread. As described above, the freeze-tolerance of commercially available freeze-tolerant yeast significantly lowers when the fermentation is sufficiently performed. Therefore, at present, it is inevitable to use the quick-curing method for frozen dough. In the past, manufacturers have had to rely on the fast-growing method, even without fermented flavors, for cost reduction and variety of bread in stores. In addition, in some cases, to improve the flavor of the bread, the method of adding yeast to the frozen dough was divided and the sponge method was used.However, the process became more complicated than the rapid-curing method. As a result, simplification of bread making is not achieved. Thus, if the problem of flavor can be overcome, the quick-curing method can simplify the bread-making process even with frozen dough or general dough, and can be a useful method. In such a situation, by using the fermented flavor imparting agent of the present invention, it is possible to impart the same good flavor to bread as in the case of using a seed such as the medium seed method even in the rapid-curing method. It is possible.

The reason why the flavor of the bread is remarkably improved by using the fermented flavor-imparting agent of the present invention is not necessarily clear. However, since the fermented flavor-imparting agent is a mixture of oil and water, various alcohols and organic substances produced by yeast fermentation can be obtained. Among the acids, their esters, etc., those with high hydrophobicity are more likely to be stabilized in the oil phase rather than in the water phase and at the oil-water interface, and that loss of flavor components during baking is small. .

[0019]

EXAMPLES The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited by these. Incidentally, all the formulations in the examples are parts by weight.

[Production of fermented flavor imparting agent] Example 1 10 kg of water, 7 kg of purified rapeseed oil, 5 kg of sugar, and 1 kg of yeast (green yeast described later) are stirred and fermented at 25 ° C. for 24 hours in a container, and removed by centrifugation. A fermented flavor imparting agent 1 was prepared.

Example 2 10 kg of water, 7 kg of refined hardened rapeseed oil (melting point 33 ° C.), 5 sugar
Kg and 1 kg of yeast (green yeast described below) were stirred and fermented in a vessel at 35 ° C. for 10 hours, and bacteria were removed by centrifugation to obtain an oil phase. This oily phase 7.8 and water 2.0,
Lecithin 0.1 and monoglyceride 0.1 were added as emulsifiers, and a flavor imparting agent 2 of the present invention prepared into margarine, ie, a water-in-oil emulsion, was prepared by a conventional method.

[Manufacture of Bread] Comparative Examples 1-4, Examples 3-8, Reference Example 1 The fermented flavor imparting agent of the present invention and a commercially available fermented flavor were prepared by using the butter roll composition shown in Table 1 by a rapid-curing method. Using the liquids (two types), molded dough was prepared under the following conditions, and frozen dough was made. The frozen dough molded into 50 kg was rapidly frozen in a -30 ° C blast freezer for 1 hour, and then frozen and stored in a -20 ° C freezer for 2 weeks. 3 frozen dough
After thawing at 0 ° C. and a humidity of 60%, the final fermentation was carried out in a stove at 38 ° C. and a humidity of 85%, followed by firing. About the obtained bread, the flavor was organoleptically evaluated by a panelist. The bread making method uses the rapid forming method as described above, and 50% is used as a reference example.
Using the% sponge method, the bread criterion was evaluated (see Table 2 below). In addition, freeze-resistant yeast (product name:
Green East, manufactured by Kanebuchi Chemical Industry Co., Ltd.) was used. As the oil / fat, shortening of cottonseed oil (trade name: Snow Light, trade name, manufactured by Kanegafuchi Chemical Industry Co., Ltd.) was used.
As the yeast food, a food for frozen dough (trade name: G food: trade name, manufactured by Kanegafuchi Chemical Industry Co., Ltd.) was used. As the flour, commercially available strong flour (trade name: Camellia, trade name, manufactured by Nisshin Flour Milling Co., Ltd.) was used. Below, the bread making method is shown.

(Frozen dough baking process, butter roll compounding rapid forming method) Mixing: After 2 minutes at low speed, 2 minutes at medium speed, 3 minutes at high speed, add fats and oils, then 2 minutes at low speed, 2 minutes at medium speed, 3 minutes at high speed Mixing (kneading temperature 22 ° C) Floor time: 20 minutes Division: 50 grams Molding: butter roll molding with a moulder Freezing: -30 ° C, 1 hour later, -20 ° C, 2 weeks Thawing: 30 ° C, humidity 60% Thawed in a stove for 45 minutes Fermentation: Fermentation in a stove at 38 ° C and 85% humidity for 45 minutes Firing: 200 ° C, 8 minutes

(Frozen dough baking process, butter roll blending medium seed method) Medium seed: mixing: low speed 2 minutes, medium speed 2 minutes, (kneading temperature 26 ° C.) Fermentation: 28 ° C., 120 minutes Mixing: After 2 minutes at low speed, 2 minutes at medium speed, 3 minutes at high speed, add fats and oils and mix for 2 minutes at low speed, 2 minutes at medium speed, 3 minutes at high speed (kneading temperature 22 ° C) Floor time: 20 minutes Division: 50 grams Molding: Butter roll molding with a moulder Frozen: -30 ° C, 1 hour later, -20 ° C, 2 weeks Thawing: 30 ° C, thawing for 45 minutes in a 60% humidity proofer Fermentation: 38 ° C, 85% humidity Fermentation for 45 minutes in a proofer Firing: 200 ° C, 8 minutes

[0025]

[Table 1]

[0026]

[Table 2]

Table 3 shows the evaluation results of the breads obtained in Comparative Examples 1-4, Examples 3-8 and Reference Example 1.

[0028]

[Table 3] A: Fermented flavor is strong and good. ：: Good fermented flavor. Δ: Fermented flavor is weak. ×: No fermented flavor.

Comparative Example 1 was carried out by a general general fast-growing method, but the obtained bread had no fermented flavor, had a very powdery flavor, did not feel delicious, and had the lowest evaluation. Was.

Example 3 is different from Comparative Example 1 in that
Replace half of the fat (shortening) (60 grams) with the oil phase of the fermented flavor imparting agent 1 of the present invention, and replace a part (40 grams) of the water charged with the aqueous phase of the fermented flavor imparting agent 1 of the present invention. Carried out. The bread obtained from Example 3 had a slightly mild fermented flavor and was supported by most panelists.

In Examples 4 and 5, in Comparative Example 1, 90 g or a whole amount of the fat or oil (shortening) was replaced with the oil phase of the fermented flavor imparting agent 1 of the present invention, and 60 g or 100 g of the charged water was replaced by the present invention. The fermented flavor imparting agent 1 was replaced with the aqueous phase. The breads obtained from Examples 4 and 5 had considerably stronger flavors than the breads of Example 3, particularly strong fermentation smell, and both taste and aroma were as good as those of Reference Example 1. The quality of the fermented flavor is slightly different from that of Example 3,
Some panelists complained of alcohol odor.

Example 6 was carried out in the same manner as in Comparative Example 1, except that 30 g of the fat or oil (shortening) was replaced with the oil phase of the fermented flavoring agent 1 of the present invention. The bread obtained from Example 6 had a slightly mild flavor, but the breadiness was masked.

Example 7 was carried out in the same manner as in Comparative Example 1, except that the whole amount of the fat or oil (shortening) was replaced with the oil phase of the fermented flavor imparting agent 1 of the present invention. The bread obtained from Example 7 had a milder flavor than the breads of Examples 4 and 5. Although the taste was slightly lacking in body taste, there was a sufficient fermentation smell.

Example 8 was carried out in the same manner as in Comparative Example 1, except that the whole amount of the fat and oil (shortening) was replaced with the whole amount of the fermented flavoring agent 2 of the present invention. The bread obtained in Example 8 was substantially equivalent to the bread obtained in Example 7.

In Comparative Example 2, 100 grams of the water used in Comparative Example 1 was replaced with the aqueous phase of the fermented flavor imparting agent 1 of the present invention. The taste of the bread obtained from Comparative Example 2 was somewhat rich, but the flavor was poor and contrasted with Example 7, and the flavor was slightly more intense than Comparative Example 1.

In Comparative Example 3, 100 g of the water used in Comparative Example 1 was replaced with a commercially available fermented flavor liquid 1. The maximum amount in the standard usage range described in the fermented flavor liquid 1 was used as the addition amount. Similar to Comparative Example 2, the bread obtained from Comparative Example 3 was poor in taste and aroma, and did not show such an effect as improving the flavor.

In Comparative Example 4, 100 g of the charged water was replaced with a commercially available fermented flavor liquid 2. The bread obtained from Comparative Example 4 had poor flavor as in Comparative Examples 2 and 3.

Reference Example 1 used a 50% sponge method of 2-hour fermentation. The bread obtained from Reference Example 1 was used as a reference for flavor evaluation, and had a good fermented flavor and good taste and aroma.

[0039]

As described above, the fermented flavor-imparting agent comprising the fermented product of the oil-water mixture of the present invention can impart a stronger fermented flavor to bread as compared with a conventional aqueous fermented-flavored liquid. Thus, in the production of frozen dough, it is possible to obtain a sufficiently satisfactory fermented flavor by using the rapid-curing method without using fermented seeds. We can produce delicious and delicious bread, and our contribution to the industry is extremely large.

Claims (5)

[Claims] 1. A fermented flavoring agent comprising a fermented product of a mixed liquid comprising an oil phase and an aqueous phase. 2. The fermented flavor imparting agent according to claim 1, wherein the fermented product is prepared in an oil-in-water type or a water-in-oil type emulsion. 3. The fermented flavor imparting agent according to claim 1, comprising an oil phase separated from the fermented product. 4. A fermented flavor-imparting agent comprising an oil / fat composition or an emulsified oil / fat composition using the oil phase according to claim 3. 5. A method for producing bread, comprising adding the fermented flavor imparting agent according to claim 1 to dough.