JPS58201960A - Preparation of agent for imparting taste and flavor to food - Google Patents

Abstract

PURPOSE:To prepare an agent for imparting taste and flavor, containing yeasts and lactic bacteria in living states, and suitable for the application to bakery foods, by inoculating a wheat medium with a cultured product containing yeasts and lactic bacteria, carrying out the fermentation, and drying the fermentation product. CONSTITUTION:A cultured product containing >=10<6> cells of yeast (e.g. Saccharomyces exiguus, Saccharomyces rosei, etc.) and >=10<6> cells of lactic bacteria (e.g. Lactobacillus brevis, Lactobacillus fermentum, etc.) per 1ml (the ratio of the yeast cells to the lactic bacteria cells is 0.01-10) is inoculated in a wheat flour medium, and cultured at 20-40 deg.C interposed with at least two subculture processes to obtain a fermentation product containing 10<6>-10<9> cells of yeast and 10<8>-10<10> cells of lactic bacteria per 1g. The fermentation product is dried in air flow, in fluidized bed, or in vacuum to obtain the objective agent containing both yeasts and lactic bacteria in living states.

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, in the bread making industry, the time required to make bread has tended to decrease due to the mechanization and rationalization of processes.

To that! As a result, the problems caused by fermented tea leaves, such as lack of natural bread flavor and crumbiness, have been eliminated, and there is a great deal of interest in improving the flavor of bread.Sourdough is being applied as a means to improve the flavor of bread. There is a method. What is sourdough? Bread dough is left in the air to grow naturally occurring wild yeast, milk *M, etc. through natural fermentation, and this is passed down daily to be used as panokami, which has a unique flavor. For this reason, it has been used favorably in European-style breads, especially rye bread.

Milk MmKli1, which plays an important role in the flavor development of such sourdough, was selected, and a medium in which it was grown was dried to maintain the activity of lactic acid bacteria. Bread-making needle materials containing so-called active lactic acid bacteria are already commercially available. In addition, as an example of using sourdough itself, Uke was inherited by Emperor Lancisco Wanganji in Einen. A product made by inoculating so-called Sun 7 Lanosisco sourdough made sponge into a wheat flour medium and fermenting it, grinding it down, adding trisaccharides, and freeze-drying has been announced (1976-1999).
104842).

In the above example, not only is the former using only lactic acid, but also the latter, which uses sourdough itself, because the yeast that lives in the sourdough mother's bonoji is destroyed during the drying process.

Unfaithful breasts e11. This means that only the flavor development effect of the bacteria can be expected.

As mentioned above, the sourdough method is 1. In the past, the flavoring agents used in bread planes have been carefully considered, but all of them have focused only on Lactobacillus fR.

There is no known flavor imparting agent that utilizes only the flavor-expressing young fruits and in which yeast coexists with lactic acid bacteria in a living state.

Akishiro Motomoto et al. used easily available pure cells of yeast and lactic acid bacteria, and the yeast and lactic acid bacteria coexisted in a living state in the final product. As a result of continued research to develop a powdered or granular flavor-imparting powder that can be applied to a wide range of foods using wheat flour, the present invention was completed.

The gist of the non-invention is #mother 106/rrkt or more, lactic acid bacteria 1
06/mj or more was inoculated into a wheat flour medium and cultured at 206-9 to 40°C with a small number of incubations (both times) until the number of yeast was 1o/g e Milk J! bacteria 108- A tumor containing 107 g was obtained.

The fermented mass is then dried by flash drying, Nh layer drying method or vacuum drying method. This is a method for producing a food flavoring agent in which yeast and lactic acid coexist in a living state.

The following two inventions will be specifically explained.

Examples of yeast used in the present invention include:

Saceharomyces exiguas
yces*xigus IFO1170) # Saccharomyces rosei (Saccharomyc@a
roaei, IFO1145) + Sacaharomyces f
srmsnta-ti, IFO mouth 422), Saeeharomye axis bail
ii, I FO1047) + ) Torulologis lacteis con, Denji
is-eonds-nsi, IFO1286),
Candi-da vali
da, I Fo 0842) etc. Examples of lactic acid bacteria include Lactobacillus plebis (Laetoba
eilluabrvvis, I FO3960), Lactobacillus 7amentum (Laetobaeil
lum fermentu@IFO3071)e Leuconostoc my mesenteroides (XAueonos
toemaenteroides, IFO5426
), etc., belonging to the so-called Heta afJ lactic acid bacteria, can be used alone or in a mixture of 24 or more, but in particular, Saccharomyces exiguas and Lactobacillus.
The combination of pre-vis is good in terms of flavor development effect.

these! # Mother and lactic acid bacteria are pre-cultured before being added to the wheat flour medium. For this, you can use Kochi's culture base containing malt extract, #mother extract, Pegtonji as a nitrogen source, and glucose and maltose as a carbon source.

Small thorn powder 1-10 women, glucose and/or mal) -
SQ, 1-6≠, yeast extract 0.1-6.

Soybean lecithin or molyglyceride and other edible emulsions o, o o s~ (Using a soil consisting of L2% and pH 6 to 7 will speed up fermentation in the primary wheat flour soil, resulting in excellent flavor development. This is especially advantageous because it prevents leakage.If yeast and lactic acid bacteria are precultured separately, it is possible to arbitrarily control the yeast/lactic acid ratio inoculated into the wheat flour medium; There is no particular disadvantage in pre-culturing the yeast together with the yeast (because it imparts acid resistance to the yeast).

On the contrary, it often leads to better results.

Such pre-culture is one of the two best flavor enhancers! ! 1
This is an essential step, and it must be carried out until the number of yeast per medium grows to 10 or more (lactic acid bacteria) as viable bacteria. This is because fermentation may not take place quickly, and flavoring agents of stable quality may not be absorbed due to contamination with various bacteria.
The above level is reached after 8 hours of culture.

The cells multiplied by the previous cultivation are inoculated into a wheat flour medium as is in the culture medium or, if necessary, collected by centrifugation, washed, and then resuspended with water.

A suitable recipe for a wheat flour culture medium is to add 50 to 80 parts of water to 100 parts by weight of wheat e and mix it uniformly.
Deviation from this range will cause inconveniences such as poor workability during seed splicing. Inoculation into the wheat flour medium is carried out by covering the above wheat flour with a pre-culture solution or aqueous suspension of yeast and lactic acid bacteria that is part of the water. ”, #mother number/milk count 11
ia ratio't'cLO1~10. More preferably 11-5
PI2'l during the metabolism of C# mother and milk lactobacilli by
l balanced. You can get an excellent flavor starter. 1. There are no particular restrictions on the flour used, but it must be high in protein! (crude protein content of 14% or more).

Alternatively, those obtained by over-pulverizing to remove damaged starch are good. Although other additives are not particularly essential, the addition of sugars and acids is effective in accelerating the growth of microorganisms in contact and preventing contamination of the straw during the fermentation process. Regarding sugars, single or double sugars such as glucose, fructose, maltose, etc. should be used at around 15% per wheat flour.
Examples include organic acids such as acetic acid, lactic acid, fumaric acid, and citric acid.
It is preferable to add each of the following to such an extent that the pH of the dough at the start of culture is reduced to 44 to 4.6.

The wheat flour medium with yeast and lactic acid bacteria polarized as described above is 2
Maintain at 0 to 40"C, more preferably 25 to 30"C,
During this period, the standard is a maximum of 2 days at 25℃, and even shorter at higher temperatures! Fermentation is carried out while turning the comb joints every time. The ticketing temperature has a large effect on the yield of the inoculated microorganisms, and at high temperatures, lactic acid becomes the main component, and at low temperatures, acetic acid becomes the main component of the organic acids produced. For this reason, it is necessary to select the fermentation temperature depending on the purpose, but a desirable fermentation temperature with well-balanced lactic acid and acetic acid can be obtained at 25 to 50'C in two columns. For the 4th succession, add 150 to 1 part of new wheat flour and 70 to 1 part of water to 100 parts of the fermented wheat flour medium (parts by weight, the same applies hereinafter).
00 parts and mix it uniformly. At this time, the flour,
Points to note regarding additives, etc. are the same as those mentioned in the section regarding inoculation of the pre-culture solution.

The frequency and number of impressions are important points in %, and in order to obtain a constant and good flavor expression, K is
The frequency of fermentation is based on a maximum of 2 days at a fermentation temperature of 25℃.
At higher temperatures, the number of plantings should be at least 21 times, even more frequently! l! l, more preferably 3t! ! ! It is essential that the value be 1 or more.

In other words, in order to obtain a constant flavor expression, it is necessary to keep the am in the wheat flour medium constant, but if the frequency of one bite is lower than the above, contamination of the flour will increase, and the added bacteria will increase. Difficulty maintaining plexus, yelling.

In addition, if the dough is fermented only once or not at all, the growth of microorganisms will reach the desired level, but the production of am and other metabolic organisms will not be accompanied by KPH.
decrease and accumulation of aroma components is insufficient, resulting in 1Lffl
It cannot exert its effect as a vehicle.

In fermentation using wheat @ medium, the final fermentation product is yeast a106~? /g, also milk Mt-number 108 ~ 1G/
, and the pH value is 5.6~! h, repeat until it drops to 8. From this K, mP: aroma components derived from yeast and lactic acid-derived camphor are accumulated in the fermented mass, resulting in the expression of excellent flavor. The time required for generation +V4 is influenced by temperature, but generally reaches the above level at 100 to 250 degrees.

The final fermentation product is then dried to reduce its moisture content and then granulated or granulated, and this method is exclusively carried out by flash drying, flow no drying or vacuum drying. Other commonly thought drying methods, such as freeze-drying and 1L drum-drying, all severely destroy yeast and cannot be used without reuse.

The final corner product may be subjected to air drying, flow drying or vacuum drying as it is, but it is preferable to add wheat flour or dry powder powder to the finished product in advance and mix it uniformly. It is preferable to reduce the moisture content to 40% or less, more preferably to 5° or less, and to give a flow rate before drying.

When using the flash drying method or the fluidized bed drying method, the drying conditions are as follows: When using the hot air temperature 1SO-C or less and keeping the temperature of the material to be dried below 70°C, when using the vacuum drying method, In order to prevent aroma components from escaping during drying, it is best to avoid high vacuum conditions with an absolute pressure of over 501m and keep the temperature of the material to be dried below 60°C. It is reduced to 18 inches or less, more preferably 10% or less.

By adopting such drying conditions, yeast and milkweed coexist in a living state without damaging the mother, which has a particularly weak resistance to drying. It becomes possible to produce a dry product of an excellent food flavoring agent. At the turning point, it is not necessary to use special stabilizers. The platform on which lumps have formed due to beads is crushed to a particle size of about 1 square inch or less using an appropriate crusher such as a hammer mill or roll mill under conditions that the temperature of the ingredients 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 107 g or more of lactic acid bacteria as viable bacteria, and has a ratio of 101 to 100 g of lactic acid bacteria.
1 (Pf measured with a glass electrode PR meter in a 10% water S suspension) is 3.6 to 3.8, but especially the number of lactic acid bacteria is 10'/g or more, # population / milk!! Number of teeth Ratio 0.05~
5 has a great flavor imparting effect (2 is good in terms of quality).

The food flavoring agent produced by the method of the present invention can be used in bakery products such as bread, sweet bread, French bar, various bread varieties, other bread rolls, donuts, biscuits, and kutsky.
In addition to products containing 1 to 10% of wheat flour, a wide range of other foods using wheat flour, such as Chinese steamed buns and spring roll wrappers, etc.
% (weight) exhibits an excellent flavor imparting effect. As for the leaching method.

material? A# At the time of wheat flour, you can add it directly with the ingredients, or you can add small *flour to the scraps in advance.

It may be mixed with water and fermented at 20 to 40°C for 5 to 48 hours to form a sour dough, which can be prepared at the time of making the dough.

The tJL flavoring agent according to the present invention not only contains abundant aroma components accumulated by fermentation in a wheat flour medium, but also contains live yeast and milk fungus needles that have been pre-initialized with wheat. Since it exists in large numbers in flour, when added to flour dough, it multiplies quickly and immediately acts on the flour components to produce aroma components in a short time.

Even with modern bread-making methods that require short beating and fermentation times, it is possible to demonstrate its excellent flavor-imparting effect in two portions.

In addition, the yeast contained in the flavoring agent is given strong acid resistance by coexisting with lactic acid bacteria during the fermentation process using wheat flour medium, so normal baker's yeast stops its activity. Even in highly acidic fermented dough, it can convey emotion. Therefore, by using one flavoring agent, the amount of powder used can be reduced and the loaf volume can be increased, especially in fermented foods such as breads.

Additional effects such as improving the internal texture and texture and preventing aging are also noticeable.

The food flavoring agent produced by the method of the present invention can be made into a commercial product by itself, or can be prepared with an organic acid in advance.

A multi-purpose composite agent containing 61 materials such as malt, amino acids, emulsifiers, ascorbic acid and other dough improvers, or flour in addition to the above-mentioned materials.

Added oils and fats. It is also possible to commercialize it in the form of a so-called premix.

As explained above, the present invention uses readily available yeast and lactic acid to easily and inexpensively produce an excellent flavoring agent that can be used in a wide range of wheat flour food products. Since it can be created, it is useful in other ways such as tweeting.

Examples of the present invention, comparative wipe examples, and application examples are shown below.

Example 1 Yeast was transformed into Satucharomyces exiguas (Sa-ech
aromyees exiguug, IFO1170
) to 5 parts flour.

The lactic acid bacterium Lactobacillus brevi was added to a medium consisting of 5% glucose α, 15% yeast extract, and 101% soybean restin.
a.

rFo 5960> flour 5%, - full dose 0
．． 5%, yeast extract 05b and soybean lecithin IJ,
Inoculated into a medium consisting of L 30 'C5
The cells were incubated statically for 6 hours.

The preculture solution had a yeast count of 5.6 x 10'/d and a lactic acid bacteria count of 7.6 x 10''/tnL, respectively.

Mix 50 rnt of each pre-culture solution with a trowel, add 70 ml of water, and add 1 strength flour (Pioneer manufactured by Showa Sangyo).
Add 250g of pepper and mix in a bread mixer.

The mixture was wetted at low speed for 3 minutes to form a dough.

The dough inoculated with yeast and lactic acid bacteria as described above is 25'G
While maintaining K, I will be replanting every 48 hours.

Fermented for 170 hours.

The 411st joint is performed by adding 250 parts of flour and 150 parts of water to 100 parts of the dough, and mixing the mixture with the above-mentioned co-worker. After the above time has elapsed, the market dough has a yeast count of 5.6 x 10/l, and a lactic acid bacteria count of 8.4 x 10'j
After drying, the P of the dough was 5,6 and had a favorable aroma.Prior to drying, wheat flour was added to the sprouting pond and mixed with a mixer to give a moisture content of 21%. It was made into a powdery state with no stickiness.

For drying, use a flash dryer at a temperature of 140' (:.

The test was carried out under the following conditions: 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 & 5%
X10'/, and milk c$M number 23x 10''/
*S mother and lactic acid cup had excellent survival rates.

Example 2 Salacharmyces rosei (Sac
eharomyce+s rosel, IFO114
5), milk ePi, Lactobacillus plebis and Lactobacillus-7 amentum (L, fermsn
twm, IFO3071) was mixed and inoculated, the final fermentation at 4 hours was obtained in substantially the same manner as in Example 1. Double the amount of soft wheat flour was added to this, crushed, and formed into a sphere with a radius of about 5 degrees using a transfer type granulator, and then heated using a fluidized bed dryer with hot air at a temperature of 60"C9 and an exhaust temperature of 50"C, 13! Product temperature 5
It was dried under various conditions at 8°C to obtain duck granular products.

1.Protected dry a product is water thorn p, yeast number 4.2x1o
/g*lactic acid - number t6 x 1o6/g and pH value 56, and because it is coarsely granular, it easily disintegrates in water.
Compare! E Experimental Example In order to confirm the effect of the flavoring agent according to the method of the present invention, A14 was prepared in Example 1. A comparison test with commercially available products was conducted using 511 products (hereinafter abbreviated as products of the present invention).

The properties of the product of the present invention and the commercial product used as a control are listed in the first thorn.

Table 1 *#I; - Number (including mold) Measured in a 10% water R suspension. Product of company A).

Others dry sourdough and process dry yeast into other ingredients (corn syrup,
buttermilk, fumaric acid, etc.) (Company B products), and all of them are typical products currently on the market.

Both the inventive product and the control commercial product were mixed by adding 10G of flour and 60g of water to 20π of each product. ! , 2B”
C for 5 hours to prepare sour dough, and sour bread was made using the following formulation and process. Baking is raw 1
I went with one loaf of 1t1450w.

Blending process Strong wheat flour 1
00 Eastern tuna mixed Keyaki (foundation) 2 minute sour dough 10#
Medium speed 3 minute meal Salt 2 #
High speed 5 minutes Water 60#7R A time 60 minutes (27-2FrC) Bench time 25 minutes Final fermentation 4 o'clock fill (38-C) Baking For sour bread baked at 250°C, go minutes or more.

Loaf volume was measured using the eats conversion method and a sensory test was conducted. The sensory evaluation was conducted by 10 general panelists on fragrance,
Each item of flavor and texture was evaluated on a 10-point scale. Each result is shown in the m2 table.

ff12tl! As is clear from the average score and standard deviation of the scores of the 10 panelists, the sour bread made using the product of the present invention was rated better than the commercially available product in all the items subject to the sensory test. The excellent flavor imparting effect of the product of the present invention was revealed. IP! In addition, in the product of the present invention, there was a marked increase in Fuvolium 11, which is evidence of the presence of highly active yeast in many species, and as a reflection of this, an improvement in the texture and texture of the internal phase was observed.

Application Example 1 East bread was made by mixing the product of the present invention in a manner higher than H and mixing.

Mixture during the process: Medium-strength flour 70kfl Mixture - 5-type product a
5 #4 speed 1 minute east 2
, From gl 2B"L: 4 mocking i41 yeast food 0.1# water 40.

Emphasis: Mix 60% of strong wheat flour! lbs sugar 5 K speed 7 minutes meal
Salt 7 7a Time 20 Minute Toning 4 Penot Time
20 minutes Wed 25 Last departure #38°C1
Bake for a time of 21σ (250 minutes) The bread that is superior to the above method has a rich, yet unique aroma that cannot be found in conventional breads, and has an improved inner texture and a smooth texture. received.

Application Example 2 For 20 stacked portions of the flavoring agent prepared according to Example 2,
1001111 wheat flour and 60wLt of water were added to make a sour dough.The mixture was fermented at 28°C at 5am to make sour dough. Using this sour dough, sour French was made using the following combinations and one recipe.

Blend Process Strong wheat flour 100 weight 11s 1% Double low speed 1 minute sour dough 10 # Medium speed 4 minutes meal
Salt 2 # High speed 5 minutes -
Strike 2 # Floor Time 6
0 minute malt 0.5 # pliers time 20 minutes ascorbi 4 30p door last departure #
30", baked for 50 minutes, 21σ (250 minutes) This product was highly evaluated for its good taste: IF taste, texture, and texture.

Application Example 3 Using the flavor imparting agent obtained in Example 1, Chinese steamed buns were made according to the following formulation and process.

Blend Process Strong Flour 50 Electrical Strength 50 High Speed 10 Minutes 2 Floor Time 10 Minutes Sugar 10 (Ingredients Filling) Rad 3 Final 45"
C, 40 minutes yeast 2 steam 1 15
Serving Salt α5 - Shiichi Yanku/Hintani α5 Water 50 This product had an excellent aroma that harmonized with the flavor of the ingredients and was good.

Claims (1)

[Claims] Cultures containing yeast 106/g or more and lactic acid bacteria 10'/rnt or more are yeast count/1jI! ! Inoculate the wheat flour medium so that the bacterial count ratio is Q, 01 to 10, and inoculate at least 2 [i? l
mge'? T') 20 to 40" m1lL
1: Yeast 10'~' / House e Milk t1m 10'
An IB product containing ~10/1% is obtained and the fermented product is then dried by flash drying, fi-fluid tumble drying or vacuum drying. A method for producing a food flavoring agent in which yeast and milk +1 [l] coexist in a living state.