JPS63251039A - Production of apple seed for bread and confectionery - 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 [Technical Field] The present invention relates to a method for producing apple seeds for bread and confectionery.

[Prior art]

BACKGROUND ART Conventionally, methods of using fruit species such as grape variety and apple variety have been known in the production of bread and confectionery. To cultivate this fruit species, grind the fruit used;
After standing at a temperature of 25 to 26° C. for 2 to 3 days, starch is added to make seeds, and these seeds are subcultured 3 to 4 times for 24 hours each. In the case of this conventional method, there is a problem that it takes a long time to obtain the desired fruit seeds, and the fermentability of the fruit seeds after culturing and ripening is weak, and the pH value is as low as 3.1 to 3.4. Another problem is that the range of manufacturing conditions for breads and confectionery using only fruit seeds is restricted.

C. Purpose] The purpose of the present invention is to overcome the drawbacks seen in the conventional techniques and to establish a fruit seed production technology based on a new perspective.

〔composition〕

According to the present invention, there is provided a method for producing apple seeds for bread and confectionery, which comprises culturing natural yeast cultured hops seeds in a medium consisting of crushed apples, beer liquid or hops aqueous solution, and starch. .

The medium used for producing apple seeds of the present invention contains apples, beer liquor or hops aqueous solution, and starch. In this case, the apple can be used after being heat-gelatinized with the epidermis and core removed, or it can be used without being heat-gelatinized. Below, the former is an apple (A
), and the latter is called an apple (B). The beer liquid can be used as it is without removing the alcohol content, and the hops aqueous solution used is a broth obtained by heating female hops petals with water and diluting it approximately 100 times with water. Further, as the starch, pregelatinized white rice or potato is used. Malt powder and other organic substances are also used as culture medium additives.

To produce the apple seeds of the present invention, a natural yeast culture of hops seeds is cultured in the medium. In this case, rye flour is added to a medium consisting of one variety of natural yeast culture hops, preferably an aqueous hops solution and carbohydrates at a medium IQ medium concentration of about 20 to 40, and natural yeast is cultured at a temperature of 30 to 33°C. Hops species obtained by culturing can be used. The production of hops seeds obtained by culturing such natural yeast is disclosed in Japanese Patent Application No. 17393/1983.

When producing apple seeds of the present invention, each of the above-mentioned additive components and water are mixed, and the ratio of each additive component is 101% of the total mixture.
2, apple (A) or apple (B): 3 to 5 kg, preferably about 3.5 kg, beer liquid (or hops aqueous solution)
: 900g to 1.2kg, preferably about 1.1kg, pregelatinized starch: 200 to 400g, preferably about 30g
0g, natural yeast cultured hops species: 1.5-2.2kg,
Preferably it is about 1.8 kg. Further, as an organic additive, the amount of malt powder is 30 to 50 g, preferably about 40 g.

In the present invention, natural yeast is cultured by subjecting the mixture to culture conditions, but the temperature is maintained at 28 to 30°C, and the mixture is intermittently stirred to eliminate carbon dioxide gas generated in the mixture. At the same time as the discharge is performed, the mixture is exposed to the atmosphere, and natural yeasts in the atmosphere are transferred into the mixture. To preferably culture and produce the apple species of the present invention, the above-mentioned culturing process is repeated about three times. In this case, the culture obtained in the previous culturing process is mixed with the next medium and cultured. Also, 2
In the subsequent culture steps, the addition of the natural yeast culture used in the first culture step can be omitted. The apple seeds of the present invention thus obtained have a pH of 5.4 to 5.
It has about 7.

〔Example〕

Next, the present invention will be explained in more detail with reference to Examples.

Reference Example (Production of Natural Yeast Culture) Production of a preferable natural yeast culture used in the present invention will be described.

(1) First Cultivation Step 200 parts by weight of water is added to 1 part by weight of female hops flowers, and this is heated to 98°C to obtain 100 parts by weight of an aqueous hops solution.

Next, 50 parts by weight of strong wheat flour, 30 parts by weight of rye flour, and 100 parts by weight of water are added to 100 parts by weight of this hops aqueous solution, and heated to a temperature of 80° C. to alpha-alize the flour. To 280 parts by weight of this paste, 250 parts by weight of boiled and ground potatoes, 100 parts by weight of boiled and ground sweet potatoes, and 370 parts by weight of water are added and mixed to obtain a first medium.

Next, the culture medium obtained above was heated at a temperature of 32°C and a relative humidity of 75°C.
% in a constant temperature room for about 32 hours. In this case, the medium is
Contact the medium with the atmosphere by stirring a total of 3 times approximately every 8 hours. In this way, a first culture is obtained. This first culture has a pH of approximately 4.4±0.2.

(2) Second Cultivation Step 200 parts by weight of water is added to 1.5 parts by weight of female hops flowers, and this is heated to 98°C to obtain 100 parts by weight of an aqueous hops solution.

Next, add 5 parts by weight of strong flour to 100 parts by weight of this hops aqueous solution.
0 parts by weight of wheat flour, 30 parts by weight of rye flour, and 100 parts by weight of water are added and heated to a temperature of 80° C. to alpha-ize the flours. To 280 parts by weight of this paste, 200 parts by weight of boiled and ground potatoes, 100 parts by weight of boiled and ground sweet potatoes, and 120 parts by weight of water are added and mixed to obtain a second culture medium.

Next, the second medium obtained above was heated at a temperature of 32°C and a relative humidity of 7.
Place it in a 5% constant temperature room and when the culture medium temperature reaches 31℃,
The first culture seed is mixed at a ratio of 300 parts by weight per 700 parts by weight of the second medium, and this mixture is maintained at a temperature of 32° C. and a relative humidity of 75% for about 16 hours. in this case,
The medium is stirred every 2 hours for a total of 7 times to ensure contact between the medium and the atmosphere. In this way, a second culture is obtained. This second
The culture species have a pi (approximately 4.2±0.15).

(3) Third Cultivation Step Add 200 parts by weight of water to 2 parts by weight of female hops flowers and heat this to 98°C to obtain 100 parts by weight of an aqueous hops solution.

Next, add 5 parts by weight of strong flour to 100 parts by weight of this hops aqueous solution.
0 parts by weight of rye flour, 30 parts by weight of rye flour, and 100 parts by weight of water were added and heated to a temperature of 80° C. to α-ize the flours.

To 280 parts by weight of this paste, 80 parts by weight of boiled and mashed potatoes, 70 parts by weight of sweet potatoes, and 370 parts by weight of water.
Parts by weight are added and mixed to obtain a third medium.

Next, the third medium obtained above was heated at a temperature of 32°C and a relative humidity of 7.
Place it in a 5% constant temperature room and when the culture medium temperature reaches 31℃,
The second culture species was added and mixed at a ratio of 280 parts by weight per 720 parts by weight of the third medium, and this mixture was obtained.

It is maintained for 8 hours at a temperature of 32°C and a relative humidity of 75%.

In this case, the third culture is obtained by stirring every 2 hours for a total of 3 times to bring the medium into contact with the atmosphere. This third culture has a ptt of approximately 4.1±0.15.

(4) Fourth Cultivation Step Add 200 parts by weight of water to 2 parts by weight of female hops flowers and heat this to 98°C to obtain 100 parts by weight of an aqueous hops solution.

To 100 parts by weight of this hops aqueous solution, 50 parts by weight of strong wheat flour, 30 parts by weight of rye flour, and 100 parts by weight of water were added,
The wheat flour is alpha-ized by heating to a temperature of 80°C. To 280 parts by weight of this paste, 280 parts by weight of boiled and mashed potatoes, and 5 parts of boiled and mashed sweet potatoes
0 parts by weight are added, and further 5 parts by weight of brown sugar and 135 parts by weight of water are added and mixed to obtain a fourth medium.

Next, the fourth culture medium obtained above was placed in a thermostatic chamber with a temperature of about 32°C and a relative humidity of 75%, and when the culture medium temperature reached 31°C, 250% of the third culture was added per 750 parts by weight of the medium. They are added and mixed in parts by weight and held for about 8 hours at a temperature of 32° C. and a relative humidity of 75%. In this case, every 2 hours, total 3
A fourth culture is obtained in this way by stirring twice and bringing the medium into contact with the atmosphere.

The pH of this fourth culture is approximately 4.1±0.15.

[Example (manufacture of apple seeds)]

The production of preferred apple seeds according to the present invention will be described below.

Add 2000 parts by weight of water to 15 parts by weight of female hops petals,
This is heated to 98°C to obtain 1000 parts by weight of hops aqueous solution.

Next, apples (
A culture medium is obtained by adding and mixing 3500 parts by weight of A) or apple (B), 300 parts by weight of alpha or other mountain potatoes or polished rice, 40 parts by weight of malt powder, and 3360 parts by weight of water.

Next, the culture medium obtained above was heated at a temperature of 28°C and a relative humidity of 75°C.
% to a thermostatic chamber, and when the medium temperature reached 28°C, the natural yeast cultured hops species obtained in the above reference example was transferred to the medium 820°C.
The mixture was added and mixed at a ratio of 1,800 parts by weight per 0 parts by weight, and maintained at a temperature of 28° C. and a relative humidity of 75% for about 8 hours.

In this case, the culture medium is stirred a total of three times about every 2 hours to bring the culture medium into contact with the atmosphere. During the third stirring, 15% of the brown sugar
Add and mix 0 parts by weight.

In this way, apple seeds are obtained, which can be cultured repeatedly in the same manner as described above. The pH of this apple species is 5.4-5.7.

Application Example A bread making process using apple seeds obtained according to the present invention will be described below.

(1) 11 Bread (bread) process (straight method) (a
) Flour blended for bread making: 100 parts by weight Sugar:
・・・・・・・・・ 4.0 parts by weight Salt・・・・・・
・・・・・・ 1.8〃Oil・Fat・・・・・・・・・・
4.0〃Apple seeds・・・・・・45.0 II
Water ・・・・・・ 26.0 #(b)
Bread making conditions Dough stirring: 2 minutes on low speed, 10-12 minutes on medium-high speed Dough temperature: 30℃ First fermentation Room temperature/humidity: 30℃, 75% First fermentation time: ...150 minutes bench time ...30 minutes 2nd fermentation time ...70 minutes 2nd fermentation room temperature ...40℃ 2nd fermentation room temperature ...85% Baking temperature , time...230℃ (using steam),
25 minutes Dough weight...430g (c) Bread making (bread) Result volume...2080cc External phase...Smooth, glossy, clearly split, thin and well connected, good coloring, oven Good kick.

Inner phase: Fine and uniform bubbles, thin and stretchy film, glossy.

Texture: Soft and moist, slow aging, long shelf life, smooth and fine-grained 6.Flavor: A unique aroma with no hint of acidity, and a light taste with a pleasant sweetness.

(2) Bread making (putter roll) process (medium dough method) (a) Bread making formulation [medium dough] [dough] [total] Wheat flour 60 parts by weight 40 parts by weight 100 parts by weight Sand IL&O〃12〃12〃 Salt 0 1.2 / l 1.2 n Fats and oils
Of 10.01110. OH whole egg 3. Q II
On 3. Q n925 species 36. OII
10. OII 46゜Q n water
5. OII 16. OII
21.0 No! (b) Bread making conditions [medium dough] [dough] Cross wire temperature 29±0.5℃ 31±0.5
℃ Fermentation chamber temperature 31±0.5℃ 31±0.
5℃ fermentation room temperature 75±5% 75±5%
Fermentation time 150±10 minutes 80±10 minutes Bench time 30±5 minutes Second fermentation time -100±10 minutes Second fermentation chamber temperature -42℃ Second fermentation chamber humidity -85% Firing temperature, time -210℃, 12 Minutes (c) Bread making results Volume/Weight: 128cc/35g External phase: Dark reddish color, preferable cracking, good shelf life, moist and thin kraft texture.

Inner phase: Thin membrane with elastic crumb structure and elongation. Shiny.

Touch: Soft and moist, slow aging, non-sticky.

Flavor: Good self-dissolution, light bitterness, and unique aroma and flavor.

〔effect〕

The apple species of the present invention is novel, and its production involves, as described above, an appropriate amount of apples, starch, natural yeast culture,
It is characterized by mixed culture with the addition of beer liquid or hops aqueous solution. Moreover, according to the present invention, without using yeast, yeast food, oxidizing agents, fermentation aids, etc.
New, high-quality apple seeds for bread and confectionery can be produced in a short time. Furthermore, the final p.p. of the apple species of the present invention
H is high at 5.4-5.7. On the other hand, the pH of cultured seeds obtained by conventional techniques is as low as about 3.1±0.15.

The apple seeds obtained by the present invention have strong fermentation power, shorten the fermentation time in bread-making and confectionery processes, and make it possible to adopt a wide range of bread-making and confectionery conditions. For example, the apple seeds obtained according to the present invention are
It can be used in a wide range of bread and confectionery techniques, such as the old koji method, the medium seed method, the straight method, and the dough cooling method.

As described above, the apple seeds of the present invention have a strong fermentation power, and therefore can be used for the production of European breads, which require a relatively high amount of ingredients, as well as for the production of, for example, butter rolls, which require a relatively high amount of ingredients. .

The apple seeds of the present invention are used in the bread making process at a ratio of 40 to 50% of wheat flour depending on the type of bread making. Manju,
It is also used to make sweets such as kutsky and karindo.

Procedure Amendment Written July 70, 1985 Kunio Ogawa, Commissioner of the Patent Office1, Indication of the case, Patent Application No. 87826 of 19872, Name of the invention, Process for producing apple seeds for bread and confectionery3, Relationship with the case of the person making the amendment Patent applicant address 1-5-9 Kitamachi, Hoya-shi, Tokyo Name
Tsutomu Onizawa - 4, Agent 151 5, Date of amendment order Voluntary 6, Number of inventions increased by amendment 07, Column 8 of "Detailed explanation of the invention" of the specification subject to amendment, Contents of amendment The following amendments will be made in the specification.

(1) Correct "80 parts by weight of potatoes" in line 10 of page 7 to "280 parts by weight of potatoes."

(2) Correct "300 parts by weight of white rice" in line 9 of page 9 to "300 parts by weight of white rice."

Claims (1)

[Claims] (1) A method for producing apple seeds for bread and confectionery, which comprises culturing natural yeast cultured hops seeds in a medium consisting of crushed apples, beer liquid or aqueous hops solution, and starch.