JPS60145038A - Production of dried instant bread making concentrate - 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 The present invention relates to a dried bread-making concentrate containing resuscitable bread crumbs which can be used directly as bread, bread crumbs or similar bread products. The present invention also relates to a method for producing a bread-making concentrate, and also to the use of the bread-making concentrate thus produced for the production of a bread-making premix and Refined grain flour (readymate grain flour) used in the production of butipun or similar products.
Relating to its use in manufacturing.

Federal Republic of Germany Patent Application Publication No. 1. According to Hiroko No. 005, a method for producing leaven by using a pure culture, preferably a thermophilic lactic acid bacteria culture, is known, and the leaven obtained by this method is 1. If this leaven has been incubated for a long period of time, e.g. throughout the year, it must be durable enough that it can be dried and stored for later use. In other words, it must have good durability. The cultivation of this leaven is carried out under as anaerobic conditions as possible to avoid the generation of acetic acid. It is not yet known whether Lactobacillus, or Lactobacillus, still has the ability to revive dried leaven, especially if the leaven has not been wiped and cultured for at least a very long time. I have no choice but to doubt this resuscitation ability.

The Federal Republic of Germany Patent No. λ67/ri/44 states:
A method is described for producing leaven by using isolated heterofermentative bread-oxidizing nonectillae that produce lactic acid and acetic acid, and the method for producing leaven by this method is described.
It can also be dried and then stored in a cooled state, allowing it to be stored for up to six months. In this case −
1. Dried bread + tiger no longer contains resuscitable Lactobacillus.

Incidentally, the same can be said for the dried leaven disclosed in German Patent Application No. 2, H5G No. 57.

European patent no. It is filtered under sterile conditions with the filter aid used for concentration, granulated and dried at 1°C.

The object of the invention is to produce a leaven which, when used, exhibits all the characteristics of a natural leaven.

and in particular dry, ready-to-use vine instants, which are in a resuscitable lactose and all the metabolic products that give the aromatic combination, making it possible to produce different leaven products. It is to provide leaven.

According to the method of the present invention proposed to solve all of these problems, the following steps a) to C) are performed.

a) Heterofermentable, i.e. heat-stable and percolation-resistant, which also produces lactic acid and acetic acid, from a conventional leaven prepared for the appropriate non-N product by reversing isolation and polar inversion. Lactobacillus species were selected, and one species of Lactobacterium was selected as M R, 8.
Grown in broth, purified and freeze-vacuum dried.

b) Compounding the pure cultured Lactobacillus species obtained in this way with a powder mixture suitable for the corresponding bread product for bread line formation.

C] The Nogun seeds obtained in this way were treated with a protective colloid added in advance, so that the residual moisture content was 4 to 12%.
It is preferably dried to a temperature of 7 to 10 cm and to maintain the ability to resuscitate lactobacilli.

In this case, heterofermentative lactobacilli are understood to be lactic acid bacteria that can produce not only lactic acid but also acetic acid.
It is desirable to generate lactic acid and acetic acid in a Bk ratio of about 7:3. By carrying out a lactobacterial selection on the basis of lactobacteria as contained in the usual leavens prepared for the corresponding bread products, the desired proportion of heterofermentability and satisfactory thermal stability as well as It is possible to obtain a suitable pure culture of Lactobacillus that is resistant to permeation.

The advantage of the process according to the invention is that, due to the absence of cultivation on a special culture medium according to the corresponding bread product, it contains all the metabolic products that give this bread product its special flavor. We are currently producing 797 types of dried products.

F Republic of the Federal Republic of the Union Special Fraud 1ii11 Publication No. 1≠Hiroshi 200
In the method according to the present invention, unlike the method according to specification No.
Alternatively, it is possible to complete the operation of converting leaven into a dry product in 30 hours, and it is possible to obtain a dry product containing resuscitable Lactobacillus, for example, 10 -10 per /2.

In the method according to the invention, lactobacilli are first selected, suitably by dilution series on M,S agar and inversion into MR,S broth. Isolation can be carried out. Lactobacteria of the desired type are isolated from the appropriate species. For products used to make certain breads, it is desirable to isolate Lactobacillus from the bread wounds formulated for the corresponding breads.

Lactobacillus is isolated from bread pillows on Mll, S agar according to a dilution series. Individual colonies are transferred into MR,S broth. Using these cultures, the following tests are carried out to determine the scale to which the lactobacterium belongs: a) Microscopic examination b) Durham staining C) Catalase test d ) Nitrate reduction method If, on the basis of these analyses, a culture is assigned to a Lactobacterium species of its given type, the identification is carried out in the following form: a) by plating on MR,S agar; Smear, inversion of individual colonies into MR,S broth, new smear, etc. (approximately 3 smears). Such manipulation ensures that an ideally pure culture is obtained.

b) Inoculation of different carbohydrate solutions. These solutions do not contain meat extract and glucose, but o, o
MR,S broth containing 1% chlorophenol red additive and the respective carbohydrates. A solution containing 7% of the following additives: lactose, saccharose, galactose, merisitose, sorbitol, trehalose, raffinose, mannitol, salicin, texturin, starch, lydice, rhamnose,
melipiose, cellobiose, mannose, xylose, maltose, arabinose.

A solution containing 2% of the following additives: Dextrose: i.e. dextrose grown at a temperature of 30°C;
and a respective first glucose solution produced at lj°C ~≠j0.

Additionally, the composition and composition of the lactic acid and acetone internal products produced are examined and an argenine hydrolase test (formerly known as nhydrolase test) is performed.

Depending on the results of the above-mentioned tests, the types of lactobacteria are classified according to the "Ber-jey's Bacteria Classification Guide J".
Manual of Determinative R
aeteriolngy). The pure cultures thus obtained and examined are inoculated as puncture cultures into MR,S agar and stored in a refrigerator.

It is advantageous to use only cultures from which non-thermotolerant bacteria have been removed, and this is achieved by temperature screening: first a suspension of rye powder (7 parts of rye powder mixed with 1 part of water) was brought to a temperature of 10° C. in a water bath, to which a drop of culture B containing approximately 109 Ic/ml of bacteria was added under sterile conditions; Vζ
Mix the suspension by stirring rapidly. Samples are taken every 30 seconds to detect the number of Lactobacillus bacteria. A fresh MR,S broth culture is prepared from the longest surviving bacteria and a -□ drop thereof is introduced into a rye powder suspension heated to r0°C. By repeating this operation multiple times, it was confirmed that the survival rate of Lactobacillus was increased to the point where it could no longer be increased. Bacteria selected in this manner are grown in MR,S broth, then purified and freeze-dried in vacuum.

This lyophilized product is utilized to form Nokun seeds.

In order to be able to form Nonanpaku from this freeze-dried product, microorganisms must be propagated appropriately. For example, 100 kg of leaven and 10 ml of Ml
'1. Inoculate S broth with this freeze-vacuum dried product (
(Grow for a long time at a temperature of 30°C). by this/
In the case of It's modified MR, 8 broth, and heptone, this was replaced by a special protein hydrolyzate. This broth is grown for several hours at a temperature of 30° C. and used to prepare leaven. For example, when rye leaven is prepared, dextrose, yeast autolysate, protein hydrolyzate, carbonic acid Calcium is added.

To avoid the production of foreign aromas, yeast species with relatively low sensitivity to acids and acetate (Candida kruiei) are used.
) is added. This yeast is also provided as a freeze-dried product and added to the seeds (by culturing in 1'ml + /Il of malt extract broth).

The 7-part seed is heated at a temperature of 30-33° C. for 20-30 hours, advantageously for 22-30 hours. Two parts of the time are allowed to ferment, for example two parts of time, and then doubled. Furthermore, this Nozon species,
Ferment each other for the same time at a temperature of 30-35℃,
Half of the 797 seeds can then be separated for drying and the other half doubled.

To increase the durability of Raku) [) during drying operations,
It may be advantageous to add to this dry TA (suitable protective colloids, such as skim milk powder, casein, soybean isolate or gelatin immediately before the operation) to the seeds, in which case skim milk powder is especially Effective protective colloid. The ratio of the protective colloid added is 3 to 20 times more than the amount of the nozon species, which is advantageous! ~lj weight t%.

This leaven is then dried in a suitable drying device, such as a fluidized bed or vortex dryer, particularly preferably a vacuum drum dryer.
Drying is carried out at a maximum rOc, preferably at a drum temperature of 71°C. The residence time in the drying apparatus is a maximum of 50 seconds with a maximum product temperature of 30 DEG C. and a vacuum of less than 30 microliters. The hourly output (K) of the dry product must always be selected such that the humidity, ie the water content, of the final product is J-/2%, preferably from 7 to 2%.

However, the resuscitable breaking bread concentrate produced by the method according to the invention may contain other baking agents such as lecithin monoglyceride, malt powder, vegetable gums such as guarbim, carob kernel powder, mineral salts, etc. Due to certain additives, bread, butenogun, and similar products
It can be provided as a preliminary mixer for bread making to produce baked goods. A premixed product for bread making obtained in this way! ~1t31i bone chili, advantageously 7~1% by weight, is leaven in the usual manner by adding appropriate wheat flour and/or corn flour, yeast, salt and water. It is possible to process it as

The concentrate produced according to the invention can be mixed with flour alone to produce refined flour (ready-to-use grain powder) to which other additives can be added. It is also a turntable to be used for. In that case, the breadmaking concentrate is 5-75% by weight depending on the flour yield.
used at a rate of

The invention is illustrated by the following examples.

EXAMPLE The culture medium used to select Lactobacillus is as follows = Formula 1: Special bouillon protein hydrolyzate/0.0'P Yeast extract YO02 Dextrose 20. '09 Tween (Sorbitan, polyoxyethylene 1134 of oleate)/Of sodium acetate J:ot diammonium hydrogen citrate, XOtmagnesium sulfate 0.12 manganese sulfate o, o s to hydrogen sulfate Potassium, 2. Of these materials were added distilled water to 10100O.
The H value is Aj±o,i.

Prescription, 2 = malt extract bouillon malt extract powder 34AO9 Water was added to this to make 100100O. H value is Hiro J
:l:0.2.

From a pure culture of lactobacillus, fpan seeds are produced according to the following recipe: fC = rye powder! Dextrose 7% Yeast autolysate o, r Protein hydrolyzate l% Calcium carbonate 3 Yeast culture l%' Lactobacterial culture l% Water 3≠ ヂ These substances were mixed in a Z-kneading machine to approx. The mixture was kneaded for 5 minutes.

Bread 8! is cultivated according to the following recipe fc = matured nozon m zo, o% rye powder 1235% dextrose O9! Yeast self-decomposed product Okoj% Protein hydrolyzate 0.1% Calcium carbonate i,z% Water lθ These were kneaded in a 2-kneading machine for about 5 minutes.

Prior to the drying operation, this bread aI was conditioned according to the following recipe, fc = leaven r≠ high skim milk powder g% water l%, and kneaded for about 1 minute in a Z-kneader.

Next, this Nogun type is dried in a true perforated drum dryer. ℃
drum temperature, maximum residence time of 50 seconds, maximum product temperature of 50 DEG C., vacuum of less than JOmil+)/mil, and final product humidity adjusted to 7-g% by weight.

The product properties of the premixed product for bread making thus obtained are as follows: Physicochemical data: Acidity 30P-≠O pH value of O% solution 44! ~J:0 DL-lactic acid μ~A % Vinegar rRo, ≠~o, t% Moisture content 7~g % Protein /'AI % Fat /, 4% Ash 447% Crude fiber 7. ,.

Glucose O, S % Maltose 0.3 Tisatsucarose <o, i % Microscopic data: Lactobacillus IO6-109 per 12 Non-acid-forming substances 1000 per 1 Yeast 1000 per 1 Mold Colonic mass in 0,/9 Negative 0,l in 1'r, 0o1i Negative Pathogenic fungi Undetectable Such a bread-making concentrate according to the invention is satisfactorily resuscitative and suitable for baking. It also exhibits excellent storage stability when mixed as a pre-kneaded product or purified powder. Only a negligible loss of resuscitable lactobacilli occurred during a storage period of approximately 2 weeks.

Claims (1)

[Scope of Claims] 1. Dried instant bread-making concentrate which is directly delivered as bread, bread or similar bread products and which contains dry leaven. In a method for producing concentrate gold: =a) Heterogeneous fermentation, i.e. lactic acid as well as acetic acid, from the usual leaven prepared for suitable bread products by repeated isolation and polar inversion; The thermostable and permeation-resistant Lactobacterium 'Bi produced was screened, and this Lactobacterium species was divided into 7
14RS broth, podded and freeze-vacuum dried; b) the pure cultured Lactobacillus species thus obtained is formulated with a powder mixture suitable for the corresponding Nogun product for leaven formation; , C) The leaven thus obtained, after having previously added a protective colloid, is dried so that its residual moisture content is 6-12% and the resuscitative ability of the lactodrame is maintained. A method for producing a dried instant breadmaking concentrate, characterized in that: 2. The method according to claim 1, wherein in step a) above, the isolation of Lacto 1 is carried out via a dilution series on MR8 agar and polar inversion into MRS broth. 3. The method according to claim 1 or 12, wherein polythermally unstable bacteria are removed by temperature screening in step a) above. Ge, the method according to claims 1 to 3, in which D-glucose and/or yeast autolyzate and/or protein hydrolyzate and/or calcium carbonate is added to the yeast seed in step b) above. The method described in. j, leaven '1i7JO~36 in step b) above
The method according to claims 7 to 6, wherein the fermentation is carried out at a temperature of 20 to 30 hours for a Q period of 20 to 30 hours. 29. A method according to claim j, in which the leaven is then doubled and fermented anew. 7. The method according to any one of claims 1 to 3, wherein a sleep-retaining colloid is added to the Nogun seeds immediately before the drying process. 2. The method according to any one of claims 1 to 7, wherein skim milk powder is entirely added as a protective colloid. and (i) of claims 1 to 7, in which casein, soybean isolate or gelaten is added as a protective colloid.
The method described in J. 10. Claims 1 to 7 in which the body membrane corolla l″ is added at a ratio of 3 to 20 percent based on the amount of the body membrane corium l″Wopan Enoki.
The method according to any one of Items (nJ). The method described in. /2. Process according to claim 1, characterized in that the entire drying is carried out at a P ram temperature of at most rQ°C.