JPS58116627A - Sour dough - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] Regarding one kind.

In conventional bread-making methods, emphasis has been placed on the bread-making process and productivity; therefore, at present, sufficient innovations and improvements have not been made in terms of bread flavor and aging control. Therefore, conventional bread, whether it is white bread or sweet French bread, has a strong odor of raw wheat flour and does not have a very strong flavor, so it has become a problem that it is inferior in flavor.

The flavor of ordinary bread is largely due to the fermentation of yeast, but there are various limitations in bread-making methods when it comes to incorporating a large amount of yeast into bread dough. For example, if a large amount of yeast is used in a bread making formulation to the extent that yeast odor does not occur (assuming the fermentation time is the same length), the fermentation odor will certainly become stronger, but the dough will become overripened and workability will significantly decrease. The drawback is that it gets worse. On the other hand, if the fermentation time is shortened, the fermentation speed is high, which causes the bread dough to become unstable and the process to be unstable, and the main objective is that the fermentation odor is not as strong as it should be. That is, even though the flavor of bread is caused by fermentation of yeast, it is difficult to impart a desirable aroma to bread simply by adjusting the amount of yeast used.

Therefore, one of the conventional methods of imparting flavor to bread is
As a solution, attempts have been made to use lactic acid bacteria-fermented substances;
No one has yet been found that satisfies both flavor and texture.

In view of the drawbacks of the conventional methods described in Section 2, the inventors of the present invention have conducted extensive research, and have developed a solution obtained by adding lactic acid bacteria and yeast to a water-soluble fraction of rye (hereinafter referred to as rye extract) and fermenting it statically. The present invention is based on the discovery that a type of soybean flour characterized by the following imparts a pleasant aroma to bread.

The water-soluble fraction of rye as used in the present invention refers to the fraction extracted and eluted from commercially available whole grains or fractionated rye with water or dilute acid.

The lactic acid bacteria used in the present invention are not particularly limited as long as they are commonly commercially available lactic acid bacteria that decompose sugars and produce lactic acid, but for example, Lactobacillus sp.
bulgaricus, L. acidophilus,
L, casei, L, plantarurl L,
brevis, L+factis, L, helve
l 1cus, L, fermentturn or 5trep
tOcoccus Str, thermophilu
s, Str, 1actis, Str, cremor
is, Str +d facet i-l act
is, Leu, mesen of the genus Leuconstoc
teroides var.

5ake etc. are preferred. Furthermore, in use, one kind or a combination of two or more kinds of lactic acid bacteria can be used.

The yeast used in the present invention is not particularly limited as long as it belongs to the genus Satucharomyces, for example, S., Cereuisia.
e, S, Uvarun, S, Bayanus, etc.

In order to obtain the product of the present invention, the blending ratio of rye extract, lactic acid bacteria, and yeast is adjusted by the fermentation time, fermentation temperature, and sour insert used during bread making, but considering workability, etc. When the fermentation time is 12 to 16 hours and the fermentation temperature is 27 to 28 degrees Celsius, and when the amount of soybean flour used is 10% to the wheat flour, lactic acid bacteria per 100 parts by weight of 20% concentration rye extract 01 ~] 0% by weight (number of viable bacteria 10"/f), yeast 0.05~
A range of 10% by weight is preferred.

By the way, to obtain the product of the present invention, type 1, in order to activate the lactic acid bacteria and yeast, a portion of the rye extract is heated to 30 to 40°C in advance, and the lactic acid bacteria and yeast are added and dispersed to form a lactic acid bacteria suspension. make. At this time, preferable effects may be obtained by adding wheat flour, skim milk powder, sugars, and amino acid mixtures together.

Next, the remaining rye extract was added to the lactic acid bacteria suspension, and after uniformly dispersing it, the mixture was heated preferably at 25 to 30°C.
The mixture is allowed to stand at a constant temperature and humidity of 7 to 28° C. and fermentation is carried out until the pH reaches a range of 35 to 45, preferably a range of 39 to 40. Fermentation with standing still takes about 12 to 16 hours. The product obtained in this way is a kind of sawfish of the present invention.

The characteristic feature of the soybean flour of the present invention is that it uses a combination of rye extract, lactic acid bacteria, and yeast, so it can produce a superior aroma compared to conventional commercially available similar products, which can be used in bread making. By this method, it is possible to impart a good aroma to the bread that has never been available before.

In addition, the use of Sawa 1 type does not only give a fragrance but also promotes the fermentation of bread dough compared to bread without Sawa 1 additive.
In addition to improving work efficiency by improving the extensibility of bread dough, it also helps the bread to stretch in the oven, increasing the amount of porium and improving its soft texture. It also has the effect of inhibiting the aging of bread, and has a number of benefits.

Next, in order to further explain the present invention, examples are given below.

Example 1 1 kg of rye flour (whole wheat flour) was added to water 41 heated to 50°C, stirred for about 1 hour, and then centrifuged to collect the supernatant liquid to extract the water-soluble components of the rye. A liquid was obtained.

Next, 100 cc of this rye extract was heated to 35°C, and 1 oy of lactic acid bacteria (1011 viable bacteria/7) and 102 baker's yeast (1011 viable bacteria/f) were added to the lactic acid bacteria and yeast. After activation, add rye extract 9
00 (ff) was added, dispersed uniformly, and left to stand in a constant temperature and humidity room at 27°C to ferment until the pH reached 40 to obtain a type of sour. Time required for fermentation during this time was 12 hours.

Example 2 Using the soybean flour obtained in Example 1, a bread-making test was conducted using a medium-dough bread-making method, and the effects of the bread flavor, etc., were compared. In this test, Sawa type was added to Nakadane, but the effect is the same even if Sawa is added to Nakadane. Next, the basic formulation and process conditions for the bread making test are shown below.

Basic recipe (A) (Unit double weight%) Process conditions (B) The results obtained from the second bread making test are shown below.

Results (*Additional weight per 100 grams of wheat flour) As mentioned above, the soybean flour of the present invention not only imparts a bread flavor, but also has excellent effects in the overall aspects of bread, such as the work process and texture. One thing is clear.

Example 3 A bread making test was conducted using the no-time method using the various soybeans obtained in Example 1, and the effects of the bread making, such as flavor, were compared. In addition, the formulation and process conditions in the bread making test were carried out according to conventional methods.

The results obtained from the above bread making test are shown below.

(*Amount added to 100% wheat flour) Example 4 A bread making test was conducted on straight method French bread using the various kinds of soybean flour obtained in Example 1, and the effects on bread flavor, etc., were compared. In addition, the formulation and process conditions in the bread making test were carried out using the conventional method V.

The results obtained from the above bread making test are shown below.

(Amount added to brown flour +00)

Claims (1)

[Claims] Add lactic acid bacteria and yeast to the water-soluble fraction of rye,
A type of sawfish characterized by being obtained by static fermentation.