JPS60149338A - Breads praducing method - 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 Satucharomyces cerevisiae IAM4274.
This relates to a bread manufacturing method characterized by the use of bread, including the general straight method and dough method, as well as long-term (10 to 24 hours) dough method and other bread making methods. However, the present invention provides a method for producing breads that are crisp and have a fresh flavor.

In recent years, as lifestyles have become more Westernized and eating habits have become richer, breads that have aromas as well as flavors created by conventional baker's yeast have come to be sought after.

One method of imparting aroma to breads is to use additives such as sourdough or fermented products of lactic acid bacteria to impart flavors other than those derived from baker's yeast, but this method not only increases costs but also However, in some cases, the bread has a sour odor that does not suit the tastes of Japanese people. In addition, recently, in order to streamline the bread manufacturing process, a long-duration fermentation method in which dough fermentation is carried out unattended at night has been used, but with this method, too much yeast can lead to overripening. Problems include problems such as the bread becoming too tough and, on the other hand, reducing the amount of yeast too much, resulting in insufficient ripening and deterioration of flavor, making it difficult to stably produce breads with good flavor.

The inventors of the present invention have discovered that the bread-making process can be made by the general straight method and dough method, as well as by the long dough method and other bread-making methods.
As a result of intensive research into a method for producing breads with good flavor without the use of special flavor-improving additives, we used Satucharomyces cerevisiae IAM4274, kept at the Institute of Applied Microbiology, the University of Tokyo, in place of conventional baker's yeast. The present inventors have discovered that this enables the production of breads with even better flavor than conventional baker's yeast, and have completed the present invention.

That is, the present invention relates to Saccharomyces cerevisiae IAM4
The subject matter is a method for producing bread, which is characterized by using No. 274.

Breads as used in the present invention include not only what is normally called bread such as white bread and sweet bread, but also all those which use yeast as a leavening agent, such as Chinese steamed buns and yeast donuts.

Satucharomyces cerevisiae IAM used in the present invention
4274 is a wine yeast widely used in the production of wine, and it goes without saying that it poses no food safety problems, and is completely different from conventional baker's yeast. Furthermore, this yeast can be produced in the same manner as conventional baker's yeast. Not only can you improve the flavor by changing the yeast used from conventional baker's yeast to this yeast in the general straight method or medium-doughing method, but you can also use this yeast in the long-duration medium-doughing method to prevent over-ripening or under-ripening. It is characterized by being able to avoid this and produce stable breads.

Next, the present invention will be explained in detail by giving examples.

As a control, conventional baker's yeast was used in all cases, and the evaluation of the bread was based on the average value of a 5-point evaluation method by 10 panelists.

Example 1 A comparison was made using bread made using the dough method. The formulation and conditions are as follows. The results obtained are shown in Table 1.

Formulation: Conditions: Medium dough mixing time L3, H3 Medium seed kneading temperature 24℃ Medium seed fermentation 29℃, 4.5 hours Main kneading time L3, H6↓L3, M6 main kneading temperature
27.5°C Floor time: 15 minutes Bench time: 20 minutes of baking * 38°C Baking: 200°C, 35 minutes * The baking was done until the top of the dough reached 0.5 cm above the baking edge.

As is clear from the results in Table 1, the bread using Satucharomyces cerevisiae IAM4274 had a crisp and fresh flavor and had a good texture.

Example 2 As an example of the long-time soaking method, a comparison was made with bread made using the overnight method. The formulation and conditions are as follows. The results are shown in Table 2.

Formulation: Conditions: "Medium dough" kneading time L3, H3 Kneading temperature 21℃ Fermentation room temperature 20-25℃ Fermentation time 16 hours Dough temperature 24℃ "Main kneading" mixing time L3, H6↓L3, M6 Kneading temperature
27°C Floor time 15 minutes Bench time 15 minutes Incubation 38 minutes Baking 200°C, 35 minutes Table 2 Bread made using Satucharomyces cerevisiae IAM4274 was excellent in fresh flavor and texture, similar to ordinary medium-sized bread.

Patent applicant Kanebuchi Chemical Industry Co., Ltd. Agent: Patent Attorney Kenji Itami

Claims (1)

[Claims] 1. A method for producing bread, characterized by using Satucharomyces cerevisiae IAM4274.