JPS62239940A - Charge seed composition of swollen food - 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 [Industrial Field of Application] The present invention relates to a fermented soybean composition used for puffed sake soybean foods such as sakesouded bread.

[Conventional technology]

Conventionally, in order to produce puffed foods, especially breads, using sake seeds, it is first necessary to prepare sake seeds. The sake type is made as follows.

First, mix raw rice, fire and water in a certain ratio,
The wild yeast present in the koji is grown and multiplied by culturing for a period of time to obtain the first species. A portion of this No. 1 seed is mixed with cooked rice, koji, and water at a constant ratio, and cultured for 20 to 24 hours to obtain No. 2 seed. Repeat the seeding process twice in the same way to obtain the 4th seed, but
This type is used to prepare puffed foods such as sake bread, so it is called a regular preparation type.

[Problem that the invention seeks to solve]

In order to obtain the above-mentioned preparation f, it is necessary to culture for at least 5 days as mentioned above, which is very time-consuming, but the fermentation power of the obtained preparation is not necessarily stable, but it is more stable and reproducible. A high level of skill and a great deal of effort are required to obtain a. In addition, even if the seeds obtained in this way are stored, their storage stability is poor, and if they are stored in a refrigerator, for example, the fermentation power will decrease.

Therefore, it has been considered to dry and preserve the seeds, but the fermentation power decreases more than in the case of refrigerated storage. For example, when using dried and preserved sake varieties, it would be necessary to pour the seeds several times in order to obtain a sake variety with the necessary fermentation power, and it was not very valuable.

Accordingly, an object of the present invention is to provide a composition, ftJ, which can be used in fermentation of leavened foods such as alcoholic bread in a single culture.

[Means for solving problems]

In order to achieve the above object, the present inventors have completed the present invention as a result of extensive research.

That is, the present invention is directed to alcoholic beverages, silica, and α obtained by conventional methods.
This invention relates to a preparation seed composition for fermented rice, fermented rice malt, sake-like seven liver production plants, and a fermented food made from Saccharomyces cerevisiae, which has good fermentation ability as yeast.

The sake varieties obtained by conventional methods in the present invention are produced, for example, by the methods shown in Table 1.

Table 1 m used in this Table 1 is the same as the sea used in the present invention, and may be any one commonly used for brewing, such as Aspergillus oryzae (Asp, o
ryzae), Aspergillus nyaa (Asp-
5oya), Aspergillus fist rabbit (Asp,
usami), Aspergillus kawachii (Asp,
Koji is produced by inoculating raw materials such as rice, wheat, soybeans, etc. with koji molds such as Aspergillus kawachi) and making koji using conventional methods.

The gelatinized rice as used in the present invention is not particularly limited as long as it is rice that has been gelatinized by steaming or the like.

The digested product of koji in the present invention is prepared by adding 1 to 4 parts by weight of water to 1 part by weight of the same in terms of dry matter, and heating the mixture at 45 to 65°C, preferably 50 to 55°C, for 4 to 60 hours, preferably 15 to 15 parts by weight. ~2
This refers to the product obtained after 0 hours of treatment. At this time, amylase,
It is further preferred to add an enzyme such as protease or hemicellulase. Since the digested product of koji obtained as described above is easily putrefied at room temperature, it is recommended that the enzyme be deactivated by heat treatment at, for example, 80 to 85° C. for about 10 minutes. Further, in order to powderize the digested product of koji for the purpose of improving storage stability, it is sufficient to add water, add an excipient such as low decomposition dextran, and spray dry it. The components present in this digested product of koji include autolysed products of the koji mold decomposed by its own enzymes, next-generation agricultural products produced from the bacterial cells, and decomposed products of substrates.

In the present invention, Saccharomyces cerevisiae that has good flavor production ability for sake and fermentation ability as yeast is
Among the wild yeasts present in koji, we have selectively isolated yeast that has a strong 7 lever for sake and also has a strong ability to ferment dough for yeast-fermented foods, and grown it by pure culture. It is preferable that the number of bacteria is on the order of 1010 cells/I in terms of dry matter. As an example of such a group of yeast bacteria, the present applicant filed an application on July 25, 1985, entitled ``Yeast Bacteria for Yeast Fermented Foods with Sake-Like Flavor'' (Patent Application No. 163007-1988). 5FY- as described
B-Kyo (Imitation Koken M''4F No. 8365) is an example of this type of yeast.In addition to selective isolation from wild yeast present in koji as described above, such yeast can be isolated from sake varieties with similar properties. The yeast may be selectively isolated and pure cultured.

One type of Satucharomyces cerevisiae having the above-mentioned properties may be used, or a mixture of multiple types may be used.

The seed composition for the puffed sake seed food of the present invention is the sake seed s# gelatinized rice obtained by the above-mentioned conventional method.

It is made of digested koji and Saccharomyces cerevisiae, which has a good ability to produce sake-like 7 rapes and fermentation ability as yeast, but the proportion of these ingredients in terms of dry matter is 1 to 20% by weight for sake types obtained by conventional methods. Especially 6 to 10% by weight, 1 to 40% by weight of koji, especially 4 to 16' BL, α
20-80% by weight of converted rice, 5-25N of digested koji
The amount is preferably 10 to 18% by weight, and α1 to 3% by weight of Saccharomyces cerevisiae, which has good sake-like flavor production ability and yeast fermentation ability.

The specific operation for obtaining a preparation mallet using this composition sound is as follows. That is, sake seeds, koji, pregelatinized rice, digested product of koji, Satucharomyces cerevisiae, which has good sake-like 7 liver production ability and fermentation ability as yeast, and water are mixed in the above-mentioned proportions and heated at a temperature of 15 to 30 ml. C. Preferably, culturing is carried out at 22 to 26.degree. C. for 20 to 48 hours to obtain a preparation block.

The sake type referred to in the present invention can be obtained by a conventional method as described above, but type 2 or type 5 is usually sufficient.

It is very effective to form the composition of the present invention into a dry product for the purpose of preservation, and the preparation method thereof is as follows.

First, regarding the type of sake, it is preferable to use type 4 because the fermentation power decreases due to drying.

This type of sake usually has a - value in the range of 3 to 4.

When using this dry product, the pH should be 4 to 7, especially 5 to 6.
It is preferable to adjust to A neutralizing agent such as potassium carbonate, sodium carbonate, or sodium lactate may be used for this pH adjustment. The purpose of adjusting I to the above range is to prevent a decrease in the number of yeast bacteria in the next drying process and to suppress the decrease in activity that occurs due to this. Furthermore, it is preferable to grind the alcoholic beverage to a size of about 20 mesh or less before this pH adjustment because the subsequent drying step can be completed in a short time.

Furthermore, in order to prevent the activity from decreasing due to drying, it is preferable to add 1 to 5 parts of 1FC such as sucrose, skim milk powder, and sodium glutamate to 100 parts by weight of the alcoholic beverage, using a mixture of these as a protective agent. .

It is important to dry the above-mentioned sake seeds so that the number of yeast bacteria does not decrease as much as possible, and it is carried out at the lowest possible temperature and in the shortest possible time. Specific methods for this drying include freeze drying and spray drying, with freeze drying being particularly preferred.

In the case of freeze-drying, it is preferable to perform the product at a temperature of 50°C or lower, especially 40°C or lower. In the case of spray drying, it is preferable to carry out the product at a temperature of 70'C or less, especially 60'C or less. In addition, the number of yeast bacteria present in the above sake type is 108 to 109 s/ in terms of dry matter.
The inventors have confirmed that when the amount is on the order of 10 g, the dry matter equivalent is 107 to 108 IV1 by freeze-drying, and the dry matter equivalent is 105 to 105 (K/1) by the spray drying method. There is.

The digested product of koji may be dried by spray drying or freeze drying at the same temperature as the drying of sake seeds.

Drying of gelatinized rice and koji is not particularly limited as long as it does not cause excessive deterioration such as burning, and for example, hot air drying may be used.

It is preferable to freeze-dry the Saccharomyces cerevisiae used in the present invention in order to prevent the number of bacteria from decreasing. This freeze-drying may be carried out alone, or the Saccharomyces cerevisiae may be added and mixed together with the freeze-drying of the entire alcoholic beverage obtained by the above-mentioned conventional method. In this case, the addition rate may be designed and determined so that the number of mother bacteria in the mixture becomes 108 to 9 gVI in terms of dry matter. In addition, pure cultured Satucharomyces cerevisiae has a bacterial count of about 1010 cells/y on a dry matter basis, and that on a gold freeze-dry bed has a bacterial count of 109 to 10 cells/y.
It has a certain number of bacteria.

Freeze-drying of Satucharomyces cerevisiae (11'14 Ma) may be carried out by a conventional method, but the following method is more preferable.

That is, pure cultured yeast is centrifuged to obtain a slurry, this slurry is adjusted to 5 to 6 using Pi4K potassium carbonate, etc., and 100 parts by weight of the slurry is added to dry sake seeds. 1 to 5 parts by weight of the above-mentioned protective agent used are added and mixed, frozen at -20°C or lower, and dried at a temperature of 50°C or lower.

In order to obtain a stock seed using the thus obtained dry product of the stock seed composition for the puffed liquor food of the present invention, an appropriate amount of water is added thereto, and the temperature is 15-50°C, preferably 22-22°C.
What is necessary is just to culture|cultivate at 26 degreeC for 20 to 72 hours, preferably 30 to 56 hours.

Using this preparation a, a whole fermented liquor food product is manufactured by a conventional method.

In the present invention, the term "puffed foods such as sake bread" refers to all types of foods that are puffed using sake seeds, such as gadou, Japanese sweets, and kutsuki, in addition to sake bread. be.

〔Effect of the invention〕

When using the composition of the fermented seed composition for puffed sake-breed foods obtained in the present invention, it is possible to easily obtain a fermented seed suitable for the fermentation of puffed foods such as sake-dough bread with one cultivation. I can do it.

Also, this composition has a long shelf life when completely dried.

If this is sealed and packaged, the number of fermentation bacteria will not decrease even if it is stored at room temperature for 6 months and the fermentation power will be maintained.

〔Example〕

The present invention will be explained in more detail with reference to Examples below.

Example 1 Aspergillus uses Rugilus oryzae as the koji mold.

Type 4 was obtained in the same manner as in Table 1 above. This number 4 type is 2
After grinding to about 0 mesh or less and adjusting to ≠6.0 using potassium carbonate, Il.
! X2I was dried to obtain a dry sake seed.

In addition, rice malt obtained from Aspergillus oryzae as koji mold is dried with hot air at a temperature of 60℃ or less! 1
I got it.

As for the pregelatinized rice, commercially available dried pregelatinized rice 7 was used.

In addition, for the digested product of koji, 1 part (dry weight equivalent) of rice koji obtained as Aspergillus oryzae bacteria was added.
3 parts by weight of water was added thereto, and the mixture was treated at 55°C for 20 hours, followed by heat treatment at 85°C for 10 minutes. Next, low decomposition dextrin was added to this product and spray-dried to obtain a dry product.

Furthermore, 5FY-B bacteria (Feikoken Bacteria No. 8335) was completely purified and centrifuged to obtain a yeast slurry.
Adjust p)i of this slurry to 5.5 using potassium carbonate, add 3 parts by weight of sucrose to 100 parts by weight of this slurry, mix, freeze at -50°C, and dry at temperature below 40°C. A dried product of 5FY-B bacteria was obtained.

Each of the dried products obtained as described above was blended in the following proportions in terms of dry matter to obtain a dried product of the stock composition for the puffed liquor product of the present invention.

(Composition) Dried sake variety 10% by weight dried koji
12I Dry gelatinized rice 66 1 Dried product of digested koji 10 15 Dried product from FY-B garden 2I Example 2 Using Aspergillus usami as a koji box,
A No. 4 seed was obtained in the same manner as in the table. This No. 4 type was ground to 20 mesh or less, and then adjusted to pH 5 using sodium carbonate.
, adjusted to 0.

Also, 5FY-B M (Feikoken Bibori No. 8335)
A yeast slurry was obtained by centrifuging the pure culture, and the pH of this slurry was adjusted to 5.0 using sodium carbonate.
Adjusted to. This 5F per 100 parts by weight of the above No. 4 type
20 parts by weight of Y-B bacteria were added and mixed, frozen at a temperature of -20°C, and dried at a temperature of 50°C or lower.

Dried koji, dried pregelatinized rice, and dried products of digested koji were obtained in the same manner as in Example 1.

As described above, each dried product of Tokutomo was blended in the following proportions in terms of dry matter to obtain a dried product of the stock composition for the puffed sake starter food of the present invention.

(Composition) Dried product of a mixture of sake seeds and 5FY-B bacteria 10% by weight dried koji 101 Dried pregelatinized rice 65% by weight Dried product of digested koji 15 1 Example 3 Aspergillus kawachii was used as the koji mold, and the above-mentioned 1st
A second type was obtained in the same manner as in the table and used as a sake type.

In addition, as @ bacteria, barley koji obtained from Aspergillus usami was prepared, and as pregelatinized rice, rice cooked using a conventional polished rice method was prepared.

In addition, a digested product of koji was prepared in the same manner as in Example 1 except that the step of adding lower dextrin and spray drying was omitted, except for the following.

Each raw material obtained as above and pure cultured 5FY-B
Bacteria (Feikoken Bacteria No. 8565) were blended in the following proportions in terms of ft dry matter to obtain a glaze composition for the fermented sake fermented food of the present invention.

(Blend) Sake type (2nd type) 20 weight t Chimugi Koji
51 cooked rice
67I Digested product 6.51 SFY-B bacterium 1.5I Test Example 100 parts by weight of the seed composition for the puffed sake food of the present invention obtained in Examples 1 and 2, respectively, of water t-25
In addition to 270 parts by weight of the placing part, 30 parts by weight at a temperature of 27°C.
After culturing for a period of time, a stock seed was obtained. In addition, the preparation seed composition of Example B was cultured at a temperature of 27°C for 30 hours to prepare the preparation F'Ji.
I got k.

Using these mixing rods, mountain-shaped bread was prepared using the bread-making formulation and bread-making conditions shown below.

(Bread making combination) Wheat flour 1007, iIt part salt
1 layer sugar
25 1 whole egg
10 1 shortening
8I The above ingredients 25 I Water 40 I (
Bread making conditions) Add yotoning and knead on medium speed for 7 minutes Temperature: 30°C Fermentation temperature #2.5 hours 0.5 hours after punching (temperature: 35°C,
Humidity 85 degrees) Divide Divide Mold II 25 (11 bench time, 20 minutes Mold) Remove gas, roll into 2 loaf shapes and place into 4 pieces.

Baking time: 60 minutes (temperature 38℃, 71℃ 85%)
The bread obtained in the above manner for 35 minutes (temperature 190° C.) was evaluated based on the evaluation criteria table shown in Table 2 below, and the results and bread body *1 are shown in the rg3 table below.

In addition, as a comparison, the No. 4 type obtained in the same manner as in Table 1 above was used as the charging seed, and this was designated as Comparative Example 1. The freeze-dried product was used as a total preparation as Comparative Example 2, and the following was used as the No. 2 AT preparation obtained in the same manner as in Table 1 above as Comparative Example 3. Bread was obtained by blending and manufacturing under the bread-making conditions. These results are also shown in Table 3.

Table 2 (Evaluation Criteria Table) Application Example 250 parts by weight of water was added to 100 parts by weight of the seed composition for the puffed liquor food of the present invention obtained in Example 1, and the mixture was heated at a temperature of 27°C for 30 hours. It was cultured to obtain loincloth.

Using this stock, anpan was produced using the same bread making formulation as shown in the test example and under the same bread making conditions except that the conditions after the dividing step were changed to the following.

(Re) Seven conditions) Divide Divide type t 40g Bench time 20 minutes ingredients 1i1 Roasted time to wrap and roll 35g of bean paste
60 minutes (temperature 38℃, humidity 85%) Baking 10 minutes (
Temperature: 220°C) The anpan obtained in the above manner has a large body a,
I am sure that the shape, internal structure, texture, and texture are all good.

Claims (1)

[Claims] Seed composition for fermented sake seed food, consisting of sake seed obtained by conventional methods, koji, pregelatinized rice, digested product of koji, and Saccharomyces cerevisiae, which has good ability to produce sake-like flavor and fermentation ability as yeast. .