JPS6366167B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to sourdough that imparts a pleasant aroma to bread. In conventional bread-making methods, emphasis has been placed on the bread-making process and productivity; therefore, at present, sufficient innovations and improvements have not been made in terms of bread flavor and aging control.
Therefore, conventional bread, regardless of whether it is white bread, sweet bread, or French bread, has a strong odor of raw wheat flour and does not have a very strong flavor, so it has become a problem that it is inferior in flavor. In general, the flavor of bread is largely due to the fermentation of yeast, but there are various limitations in the bread-making process when it comes to incorporating a large amount of yeast into bread dough. For example, if a large amount of yeast is used in a bread making formulation to the extent that yeast odor does not occur (assuming the fermentation time is the same length), the fermentation odor will certainly become stronger, but the dough will become overripened and workability will significantly decrease. The drawback is that it gets worse.
On the other hand, if the fermentation time is shortened, the fermentation speed is high, which causes the bread dough to become unstable and the process to be unstable, and the main objective is that the fermentation odor is not as strong as it should be. That is, even though the flavor of bread is caused by fermentation of yeast, it is difficult to impart a desirable aroma to bread simply by adjusting the amount of yeast used. Therefore, attempts have been made to use lactic acid bacteria-fermented substances as one of the methods of imparting flavor to bread, but nothing has yet been found that satisfies both flavor and texture. In view of the above conventional drawbacks, the present inventors conducted intensive research and found that sourdough, which is obtained by static fermentation of a turbidity consisting of lactic acid bacteria, valine, water, and a fermentation substrate, imparts a pleasant aroma to bread. This is the headline we provide to you. The lactic acid bacteria used in the present invention are not particularly limited as long as they are commercially available lactic acid bacteria that decompose sugars and produce lactic acid, but include, for example, Lactobacillus.
The genera L.bulgaricus, L.acidophilus, L.casei, L.
plantaRum, L.brevis, L.lactis, L.helvelicus,
L. fermentum and Streptococcus spp.
thermophilus, Str.lactis, Str.cremoris, Str.
diaceti-lactis and Leu of the Leuconstoc genus.
Mesenteroides var. sake' etc. are preferred. Moreover, upon use, it is possible to use one type of lactic acid bacteria or a combination of two or more types. The valine used in the present invention is not particularly limited as long as it is commercially available L-valine. Furthermore, the fermentation substrate as used in the present invention is a substance that is assimilated by lactic acid bacteria during fermentation, and includes, for example, grain flour such as wheat flour, dairy products such as powdered milk, sugars, amino acids, etc., or mixtures thereof. It refers to the substances needed by lactic acid bacteria during fermentation. In obtaining the sourdough of the present invention, the blending ratio of lactic acid bacteria, valine, and fermentation substrate is determined by the fermentation time,
It is adjusted by the fermentation temperature and the amount of sour starter used during bread making, but considering workability etc., it is assumed that the fermentation time is 12 to 16 hours and the fermentation temperature is 27 to 28℃. When the amount of seeds used is 10%, lactic acid bacteria is 0.1 to 10% by weight of the fermentation substrate.
(Number of viable bacteria: 10 ¹¹ /g), and valine is preferably in the range of 0.05 to 5% by weight. Incidentally, to obtain the sourdough of the present invention, lactic acid bacteria are added to water heated to 30 to 40°C and dispersed to form a lactic acid bacteria suspension. At this time, preferable effects may be obtained by adding yeast in combination. And on the other hand, make a flour mixture in which valine is dispersed in flour. At this time, preferable effects may be obtained by adding skim milk powder, sugars, and amino acid mixtures together. Next, the flour mixture is added to the lactic acid bacteria suspension and mixed to be uniformly dispersed to make sour baize. Then, the sour base is allowed to stand in a constant temperature and humidity chamber at 25 to 30°C, preferably 27 to 28°C, for fermentation, and the pH of the sour base is in the range of 3.5 to 4.5, preferably PH
Fermentation is carried out until reaching the 3.9-4.0 range.
Fermentation by standing still during that time takes approximately 12 to 16 hours.
It's about an hour. The sourdough thus obtained is the sourdough of the present invention. The characteristics of the sourdough of the present invention are that by using a combination of lactic acid bacteria and valine, and further by using yeast in combination, it can produce a superior aroma compared to conventionally commercially available similar products. By using it occasionally, it is possible to impart a good aroma to bread that was not previously available. In addition, compared to bread without sourdough additives, the use of sourdough not only imparts flavor but also promotes the fermentation of bread dough, improves the extensibility of bread dough, increases work efficiency, and improves bread oven production. Promoting elongation increases volume and helps improve soft texture. It also has the effect of inhibiting the aging of bread, and has a number of benefits. Next, in order to further explain the present invention, examples are given below. Example 1 A flour mixture was prepared by mixing 1 kg of wheat flour (strong flour), 5 g of L-valine, and 400 g of skim milk powder.
On the other hand, lactic acid bacteria (L.
plantalum) 10g (number of viable bacteria ^10-11 cells/g)
This was dispersed to make a lactic acid bacteria suspension, and this was mixed with the flour mixture using a mixer to uniformly disperse it to obtain a sour base. Next, put this sour base in a beaker,
The mixture was left to ferment in a thermostatic chamber adjusted to 28°C. Check the fermentation state of this sour base with a PH meter,
The fermentation was completed when the pH reached 3.9, and the sourdough was removed from the thermostatic chamber. The time required for fermentation during this period was 14 hours and 30 minutes. Example 2 (i) According to the method of Example 1, sourdoughs of various formulations and target products for comparison were obtained. The formulation is shown in Table 1.

[Table] Flavor comparisons were made for No. 1 to No. 6 obtained in Table 1 above, and the evaluations are shown in Table 2.

[Table] (ii) Using the sourdough of No. 1, No. 3, and No. 5 obtained in Table 1 above, a bread making test was conducted using the medium dough bread making method, and the bread flavor etc. We compared the effects of In this test, sourdough was added to the medium dough, but the effect is the same even with the addition of sourdough.Next, the basic formulation and process conditions for the bread making test are shown in Table 3.

【table】

[Table] (iii) Table 4 shows the results obtained from the above bread making test.

[Table] As shown in the above table, it is clear that the sourdough of the present invention not only imparts flavor to bread, but also has excellent effects on the overall aspects of bread, such as the working process and texture. Example 3 A bread making test was conducted using the no-time method using the various sourdoughs obtained in Example 2, and the effects on bread flavor, etc., were compared. In addition, the formulation and process conditions in the bread making test were carried out according to conventional methods.

[Table] Example 4 Using the various sourdoughs obtained in Example 2, a bread making test was conducted using straight method French bread, and the effects of the bread flavor etc. were compared. In addition, the formulation and process conditions in the bread making test were carried out according to conventional methods.

【expressed)
Example 5 In the same manner as in Example 1, Str.
Sourdough was obtained using thermophilus. Example 6 In the same manner as in Example 1, L.
Sourdough was obtained using a 1:1 combination of plantaRum and L. brevis.

Claims (1)

[Claims] 1. A sourdough product obtained by static fermentation of a turbid substance consisting of lactic acid bacteria, valine, water, and a fermentation substrate.