JPS63267267A - Preparation of yeast having strengthened aging function - Google Patents

Abstract

PURPOSE:To obtain a yeast having strengthened aging function and giving a soft and springy dough and high-quality bread, by uniformly dispersing powder such as cereal flour in wet cells of baker's yeast and storing the wet yeast cells in refrigerated state. CONSTITUTION:Powder of cereals (e.g. wheat flour or soybean flour) is uniformly dispersed in wet cells of baker's yeast. The obtained wet yeast cells are stored in refrigerated state to obtain yeast having strengthened aging function. The dough-aging function of the yeast can be further promoted by previously contacting the cereal flour, etc., with an organic acid ethyl ester (e.g. ethyl acetate or ethyl lactate), an organic acid (e.g. acetic acid, propionic acid, pyruvic acid or lactic acid) or a mixture of an organic acid and ethanol. The amount of the cereal flour, etc., to be added to wet yeast cells is preferably about 0.1-20%.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing yeast with enhanced ripening function, more specifically, to wheat flour, rye flour, and rice flour.

This invention relates to a yeast production method characterized by strengthening the ripening function of bread dough by refrigerating yeast cells in which powders such as buckwheat flour and soybean flour are uniformly dispersed in wet yeast cells.

(Prior art) The roles of yeast in the production of bread are: firstly, expanding the dough by generating gas, secondly promoting the ability to form dough by giving the dough the property of retaining gases, and thirdly contributing to flavor. Generation is mentioned. Various attempts have been made to improve the ripening function of these yeasts, but no satisfactory improvement has yet been achieved. For example, advances in biochemistry have clarified the detailed mechanism of gas generation at the enzyme level, improvements have been made through various breeding techniques, and it is now being used industrially. However, there are many aspects that are still unknown, and by supplementary means such as the addition of emulsifiers and flavor substances,
Methods have been adopted to supplement the lacking functions, and no effective method has been found to improve the functions of yeast.

(Problems to be Solved by the Invention) The present invention provides a method that can stably produce breads of excellent quality and variety by improving the dough ripening function of yeast. This is what I am trying to do.

(Means and effects for solving the problem) The present inventors first added wheat flour to the yeast and suspension, and after uniformly dispersing the yeast, filtered the yeast cells and stored them in a refrigerator. They discovered that the bread-making function of yeast was significantly enhanced by this method, and filed a patent application for a method for producing yeast products based on this knowledge. After that, we continued to study the function of yeast in the aging of bread dough.
In addition to wheat flour, powders such as rye flour, rice flour, buckwheat flour, soybean flour, and other grains and legumes (hereinafter referred to as grains) are uniformly dispersed in yeast suspension, and the bacterial cells are filtered and preserved. found that the dough-ripening function of yeast was significantly enhanced. Furthermore, a treated powder made by contacting the above powder with an organic acid ester of alcohol such as ethyl acetate, an organic acid such as acetic acid, or a mixture of an organic acid and alcohol is added to the yeast suspension and stored under refrigeration to improve the dough ripening effect. The present invention has been completed based on the discovery that this can be promoted.

Although the details of the mechanism of the effect of the present invention are unknown, in the process of dispersing powdered grains, etc. in yeast moist cells and preserving them, the components in grains, etc. are affected by yeast, and are involved in dough ripening. It is possible that active ingredients are generated and accumulated. It is also possible that the enzyme activity in group I etc. acts in combination with the enzyme activity of yeast to promote dough ripening.

The present invention will be explained in more detail below.

Yeast can be commercially available compressed yeast, or in the yeast manufacturing process, after culturing blackstrap molasses as the main raw material, it is separated and
A washed and concentrated milky yeast suspension can be used. ? ! The concentration is not limited, but the concentration of wet bacteria with about 70% moisture is 30 to 75% (10 to 25% in terms of dry bacteria)
is appropriate.

Examples of powders such as grains include powders of grains such as wheat flour, rye flour, rice flour, and buckwheat flour, beans such as soybean flour, cassava, potatoes, potatoes, and vegetables. These powders are used as they are, or treated powders are used which have been brought into contact with an organic acid ester of alcohol, an organic acid, or a mixture of an organic acid and ethanol.

Typical examples of m-acid esters of alcohol include ethyl acetate and ethyl lactate.

Convenient organic acids include volatile organic acids such as acetic acid, propionic acid, and pyruvic acid. Succinic acid.

It is also possible to mix powdered grains or the like soaked in a liquid of an organic acid such as tartaric acid, lactic acid, fumaric acid, etc. alone or in a mixture of two or more thereof, to the yeast cells.

As a method for uniformly dispersing powdered grains, etc. in yeast wet cells, for example, grains, etc. powder is gradually added to a yeast suspension of 30 to 70% (wet cell concentration) while stirring, and then dispersed. Alternatively, a suspension of the powder prepared in advance and a yeast suspension may be mixed and then immediately mixed. When powdered grains and yeast suspension are mixed and left at room temperature, the reaction progresses and the accumulation of foaming substances causes t
It is preferable to quickly filtrate the bacterial cells at a low temperature of 15° C. or lower, as this may make filtration difficult or increase the outflow of ripening-promoting substances into the 9p solution. Vacuum filtering using a rotary filter coated with starch is used as an industrial method for filtering the bacterial cells, but powdered grains, etc., are mixed into powdered starch (e.g. potato starch).
By using it, it is possible to uniformly disperse a small amount of the grains, etc. in the yeast cake (wet bacterial cells). In this case, it is necessary to confirm the impact on offshore transport before adopting it. Another method is to disperse powder such as grains in a yeast suspension and use milky yeast stored at 10° C. or lower for bread dough. In this case, consideration must be given to the fact that the shelf life is shorter than when preparing yeast cake (wet cells).

Ease (powdered grains, etc.) Addition amount to yW bacterial cells is 0.1%
A range of 20% to 20%, preferably 0.5 to 10% (moist bacterial cells) can be used.

After molding and packaging, yeast moist cells mixed with powdered grains, etc.
Store refrigerated at 0°C to 10°C. 0.5 at 25℃~35℃
After being left for ~2 hours, it may be refrigerated, and the refrigerated storage period is preferably 1 to 2 days or more.

The method of using yeast according to the present invention for breads is the same as usual, but since it has a high ripening function, the amount used can be reduced, or if the yeast is added in the usual amount, the ripening time can be shortened. In addition, it is possible to make good bread by reducing the amount of commonly used bread-making improvers such as emulsifiers or by not using them. One way to make bread of excellent quality is to ferment it at a low temperature for a long period of time, but using the yeast of the present invention, it will ripen in a shorter time and produce the same effect. can.

(Example) Examples will be described in detail below.

Example 1 Pressed baker's yeast (commercially available yeast, molded product) was dissolved in water,
Adjust to 50% concentration (as wet yeast with about 70% moisture),
While stirring, add 2% each of wheat flour, rye flour, rice flour, buckwheat flour, 7 soybean flour (based on the weight of wet yeast), and perform vacuum filtration to disperse the above-mentioned grain powder. I got it.

After storing it in the refrigerator for 3 days, the dough expansion power was examined using the dough composition of medium-dough bread.

(Dough mixture) Wheat flour (strong flour) 70g Yeast food 0.1g Emulsifier (Banmak 100
) 0.2 g yeast
2.4g water
4 4m! ! (Operation) Add yeast food and emulsifier to the flour, mix well, then dissolve the yeast in a portion of the water, add to the dough, wash the yeast with the remaining water, and use a kneading machine (Hobart old XE
r), kneaded at low speed for 3 minutes and medium speed for 2 minutes (kneading temperature 27
~28°C). Dough was placed in a cylinder and fermented at 30°C, and the dough expansion rate was measured. As shown in Figure 1, the yeast mixed with powdered grains and stored refrigerated had a higher , it can be seen that it significantly promotes the dough expansion power and increases the gas retention power of the dough.

Example 2 In Example 1, when rye flour was used as the grain powder, the effect of yeast cells on the dough expansion rate immediately after preparation, after 3 days of refrigeration, and after 1 week is shown in Figure 2.
It was shown to. As is clear from the figure, by refrigerated storage,
It can be seen that the effect of dough aging is increasing.

Example 3 Wheat flour was placed in a plastic bag, and the bag was sealed together with a container containing ethyl acetate equivalent to 2% of the weight of the flour (with its mouth open), and left at 30° C. for 2 days. The ethyl acetate evaporated and was absorbed into the flour. The obtained ethyl acetate treated flour was
As in Example 1, 0.5% of the yeast was added to the moist yeast cells, and after being refrigerated for 7 days, the swelling power of the dough containing the medium-dough method bread was examined. When we compared the dough volume after 2 hours of fermentation with yeast mixed with untreated wheat flour, it was 46 Qmj! On the other hand, in the case of ethyl acetate-treated wheat flour, it was 500 mn, which indicates that the gas retention capacity is significantly increased. It was tolerated.

Example 4 Using rice flour and buckwheat flour, the powder treated with ethyl acetate or ethyl lactate as in Example 3 was blended into yeast moist cells,
Table 1 shows the results of examining the dough swelling power of yeast that had been refrigerated for 3 days.

Table 1 Dough expansion example 5 after 3 hours of fermentation Put 100 g of wheat flour (strong flour) into a plastic bag and put it in a glass container with 1 ml of acetic acid, propionic acid, pyruvic acid, or acetic acid and 1 mA of ethanol in an open container. The package was sealed, placed in a constant temperature room at 37°C, and stored for one week. The obtained flour was added to the wet bacterial cells according to Example 1.
% and stored refrigerated for 3 days. Table 2 shows the results of examining the swelling power of the dough containing the medium-dough bread method using the obtained yeast in the same manner as in Example 1.

Table 2 Example 6 Based on the method shown in Example 1, wheat flour (strong flour) 2
% or 2% soybean flour and stored in the refrigerator for 5 days (wet bacterial cells, water content approximately 70%) to make a prototype of bread using the straight method.

The fermentation time was set shorter than the standard method for testing.

(Basic mixture) Wheat flour (strong flour) 100 parts Sugar 5
Partial food salt
2 parts fat (shortening) 5 parts yeast 2.4 parts yeast food
0.1 part water
70 parts (Operation) Blend the raw materials excluding fats and oils, knead for 1 minute on low speed, 1 minute on medium speed, and 5 minutes on high speed, add oil and knead, and knead for another 1 minute on low speed, 1 minute on medium speed,
The mixture was kneaded at high speed for 5 minutes (kneading temperature: 27°C).

After fermenting at 30℃ for 1 hour, punch (degas) the dough.
Bench time was divided into 120 minutes, and after molding through a molder, it was packed into a mold, and after fermentation, it was baked at 230°C for 25 minutes. Table 3 shows the dough condition during the process and the bread making evaluation results.

(See the margins below.) As shown in the table, when using the yeast according to the present invention, the dough during the process was softer and more elastic, and had better mechanical resistance than the control.

In addition, bread with good curlability, good specific volume, and excellent flavor were obtained.

[Brief explanation of drawings]

FIG. 1 is a graph showing the dough expansion rate of yeast according to Example 1 of the present invention, and FIG. 2 is a graph showing the influence of refrigerated yeast on bread dough expansion in Example 2. Patent applicant Kanekabuchi Chemical Co., Ltd. Agent Patent attorney Makoto Asano -9 Objection 1
i1 (hr)

Claims (2)

[Claims] (1) A method for producing yeast with enhanced ripening function, which comprises preparing a moist yeast cell in which grain powder is uniformly dispersed in the wet cell of baker's yeast (yeast), and storing it under refrigeration. (2) Powder of grains, etc. that has been brought into contact with an organic acid ethyl ester such as ethyl acetate or ethyl lactate, an organic acid such as acetic acid, propionic acid, pyruvic acid, or lactic acid, or a mixture of an organic acid and ethanol is uniformly spread over a moist yeast cell. The manufacturing method according to claim 1, which involves dispersion.