200923087 九、發明說明： 【發明所屬之技術領域】 本發明為-種以鹽水制養酵母製作保水性良 酵產品的方法，尤指在製作發 兔 里欠馴養酵母而成耐滲透壓菌種之技術者。 丄 【先前技術】200923087 IX. Description of the Invention: [Technical Field] The present invention is a method for producing a water-retaining good-fermented product by using a salt-producing yeast, especially an osmotic-resistant strain which is owed to domesticated yeast in a rabbit. Technician.丄 【Prior technology】
傳統麵包之製作技術，主要方法包括：直接法 =夜種法及酸麵糰法，其共同特徵均是在麟過程中將 f方所有材料除了油脂外-起_到擴展階段，再加、由 月曰，然後難到該麵包所需要的授拌階段，再進行♦酵， ㈣母係利用麵糰中的醣類進行糖解作用，—方面產” 罝讓酵母繼續分裂增殖，-方面代謝成酒精及二氧化碳此 以提供麵糰體積膨脹及形成麵包組織孔洞之氣體來源。其 :在授拌階段一般都很忌諱將麵包酵母菌直接浸泡在高 /辰度鹽水中’以避免食鹽抑制酵母菌活性，而影響到麵包 之麵糰發酵及烤焙膨脹性。 【發明内容】 本發明突破以往，製作過程中預先將酵母加入鹽水浸 泡，且研發製作出比傳統發酵產品組織更細緻、柔軟、口 感有咬勁，並增加保水性之發酵產品。 本發明主要在製作發酵產品之攪拌麵糰程序前，將酵 母加入鹽水馴養，以誘發酵母中酶的表現，然後再進行攪 拌，亦即，經過鹽水馴養之酵母，可誘發醇醣還原酵素 (aldose reductase)(為合成已六醇之關鍵酵素）及甘 200923087 油合成相關基因之表現，成為增加耐滲透壓菌體並增強其 發酵力，再予其他配方混合進行正常發酵程序。本技術不 使用一般基因改造技術，造成GM〇(genetic m〇dified organism)之安全顧慮，而是調控酵母生存環境因子，溫 和改變酵母基因表現，改變傳統配方之調配次序，利用鹽 水馴養酵母成耐滲透壓菌體，而此馴養過的酵母，在發酵 期間利用麵糰之糖類除了產生酒精及二氧化碳外，更合成 甘油、已六醇等保水功能成分，而此成分將促進麵包組織 •^更細敏且柔軟。 疋以，本發明主要於攪拌麵糰之前，先將酵母與鹽水 混合放置一段時間，讓酵母受到鹽水之滲透壓力刺激而激 發醇醣還原酵素（aldGsereductase)及甘油合成相關基 因，使其大量表現而在酵母體内，蓄積多量已六醇及甘 油，誘發保水功能成分，遂而將酵母馴養成耐滲透壓菌種 並增強其發酵力，之後再肖其他配方混合進行〖常發酵程 序而成。其中’由於酵母體内醇醣還原酵素 〇 reductase)及甘油合成相關基因已被誘發，除在體内合 成已六醇及甘油外，尚可分泌至體外之麵糰中，而在麵糰 發酵過程中，酵母菌體繼續分裂增殖，產生更多酵母菌 體’思味著續積並釋放更多已六醇及甘油，足以增加發酵 產品之保水力，對產品主要效果為增加適口性，延長其保 存性。另外，本發明之方法可應用於麵包、土司製作之直 接法、中種法、液種法及酸麵糰法，並於攪拌階段前使酵 母與鹽水預先混合放置處理，另亦可應用於饅頭製作之直 200923087 接法，及應用於甜麵糰發酵之相關產業中。再者，鹽水之 濃度以5%至8%為佳。酵母與鹽水混合放置約2〇至仙 分鐘為佳。 由上可知，本發明之目的在於調控酵母生存環境因 子’溫和改變酵母之基因表現’改變傳統配方之調配次 序’利用鹽水剩養酵母成耐滲透壓菌體，使具保水功能及 增強其發酵力，以達製作之發酵產品組織更細緻且柔軟、 口感有咬勁、香味更香且老化較慢之效果者。 【實施方式】 本發明係指一種以鹽水馴養酵母製作保水性良好之 發酵產品的方法，其主要在製作麵包、土司或饅頭..等發 酵產品之攪拌麵糰程序前，先將酵母與鹽水混合放置—段 時間’讓酵母受到鹽水之滲透壓力刺激激發醇醣還原酵^ (aldose reductase)(為合成已六醇之關鍵酵素）及甘 油合成相關基因，使其大量表現而在酵母體内，蓄積多量 已六醇及甘油，誘發保水功能成分，而將酵母馴養成耐滲 (j 透壓菌種並增強其發酵力，之後再與其他配方混合進行正 常攪拌麵糰及後續發酵程序。其中，於麵糰發酵時，發酵 力大幅增加，由於酵母體内醇醣還原酵素（ald〇se reductase)及甘油合成相關基因已被誘發，除在體内合 成已六醇及甘油外，尚可分泌至體外之麵糰中，而在麵糰 發酵過程中，酵母菌體繼續分裂增殖，產生更多酵母菌 體，意味著續積並釋放更多已六醇及甘油，在傳統饅頭、 土司製造及甜麵包中，足以增加保水力，對產品主要效果 200923087 為增加適口性，延長其保存性。 承上’本發明之主要技術手段係藉調控酵母生存環境 因子，溫和改變酵母基因表現，並改變傳統配方之調配二欠 序，在攪拌麵糰前將配方中鹽及少部分的水，調配成高噥 度鹽水’再將酵母浸泡在鹽水中馴養一段時間，使其感耷 滲透壓力’並誘發酵母中酶的表現，合成體内外天然保水 劑，如已六醇及甘油，增加酵母之滲透壓耐受性，然後再 進订攪:掉，如此，便使酵母在發酵過程中，能耐發酵產品 (如麵包）配方中水溶性溶質所造成之滲透壓力，在麵铜 發酵時’遇到營養條件很好的環境，發酵力大幅增加，產 生一氧化兔’造成發酵產品之體積膨漲；而天然保水劑， 如已六醇及甘油之存在’此成分將促進發酵產品組織更細 緻且柔軟、絲樣感較佳、口感有咬勁、增加保水性、香味 更香且老化較慢之效果。 對於本發明中酵母與鹽水混合之濃度，本發明人將鹽 及少部分水調配成不同濃度的鹽水（0、3、5、7%)，再將 酵母浸泡於該稱取配方中不同濃度的鹽水（0、3、5、7%) 中馴養一段時間，誘發酵母中酶的表現，如第一圖所示， 為合成已六醇之關鍵酵素：醇醣還原酵素（aldose reductase)之基因表現，隨著鹽水濃度增加，表現量隨 之增加思味著醇醣還原酵素（aid〇se reductase)會把 葡萄糖逛原成已六醇，而見第二圖，如圖所示，濃度7 % 鹽水馴養酵母，隨著馴養時間拉長，已六醇在酵母體内續 積1隨之增加，馴養2〇分鐘，已六醇在酵母體内續積量 200923087 達到396//moles /g dry yeast。至於合成甘'、由之 之基因表現，亦隨著鹽濃度增加，表現量隨之增加酵2群 見第三圖，如圖所示，濃度7%鹽水馴養酵母，隨著明另 時間拉長，甘油在酵母體内續積量隨之增加，馴馴養 分鐘，甘油在酵母體内續積量達到358/Zm〇les^，20 Yeast。換言之，20分鐘剔養，已六醇、甘油分別達至g】= 及358 vmoles /g dry yeast之濃度，此濃度之巳丄二 甘油，在傳統饅頭、土司製造及甜麵包中，足以擗力、S予及 力，對產品主要效果為增加適口性，延長其保存性。另1 / 見第四圖之濃度7猶_間對土司組織特性…’ 表’ 7%鹽水‘訓養酵母於製作土司時，隨著刷養時間技5^ 土司之硬度指標（hardness)隨之下降，意味著使用^ 水,·酵母製成之土司，組織比較柔軟，適口性較佳二 此驗證’本發明將傳統配方之調配次序改變，將酵母 拌麵糰程序前預先與鹽水混合放置2〇至4〇分鐘^ 幻，讓酵母受到5%至8% (較佳值）鹽水 C, 激激發醇醣還原赭音（」 7別 顏_ 相咖）及甘油合成相 ^基口，使其大量表現而在酵母體内，蓄積多量已六醇及 :甴將酵母·養成耐滲透壓難並增強其發酵力 再有合進行正常麵包發酵之程序，*為前咐 水及=分調配成高漠度鹽 现尺中馴養一段時間，誘發酵母中酶 的表現，_騎賴拌，本糾之料可胸於麵包 200923087 土司製作之直接法、中種法、液種法及酸麵糰法，並於檀 拌階段前處理酵母浸泡鹽水之程序，也可應用於饅頭製作 之直接法及甜麵糰發酵之相關產業中。請參見第五〜九 圖，為本發明方法應用於製作饅頭及土司之流程圖，其 中，第五圖為本發明之製作饅頭之直接法流程圖，第六圖 為本發明之製作土司之直接法流程圖，第七圖為本發明之 製作土司之中種法流程圖，第八圖為本發明之製作土司之 液種法流程圖，第九圖為本發明之製作土司之酸麵糰法流 〇 程圖。另見第十圖，為利用傳統方法與本發明方法（7% /辰度鹽水預先酬養酵母）所製作土司之產品比較照片，且 以上、下對應為相同方法之比較圖示，圖中（a)為以傳 ⑨直接法製作th之土3，（ e )為以本發明直接法所製作 出之土司，而（b)為以傳統中種法製作出之出司，（d) Μ本發财種法所製成出之土司，且自®示巾可明顯看 出’以本發明之方法所製作出之土司，其組織較為細緻、 絲樣感較佳。 ° 據上綱，#知本發財法確實可大關升製成發酵 產品之品質’使其經濟效益提高，故已具有產業利用性、 新穎性與進步性，符合發明專利要件。惟以上所述者，僅 2本發明之健實_而已，並非絲限定本發明實施之 範圍卩卩凡依本&明冑凊專利範圍所做的均等變化與修 飾，皆為本發明專利範圍所涵蓋。 【圖式簡單說明】 第一圖係本發明以不同濃度鹽水㈣酵母醇醣還原 200923087 酵素（aldose reductase)之基因表現量圖。 第二圖係本發明以濃度7%鹽水馴養酵母之已六醇 於不同馴養時間之合成量圖。 第三圖係本發明以濃度7%鹽水馴養酵母之甘油於 不同馴養時間之合成量圖。 第四圖係本發明以濃度7%鹽水馴養時間對土司組 織特性影響表。 第五圖係本發明應用於製作饅頭之直接法流程圖。 第六圖係本發明應用於製作土司之直接法流程圖。 第七圖係本發明應用於製作土司之中種法流程圖。 第八圖係本發明應用於製作土司之液種法流程圖。 第九圖係本發明應用於製作土司之酸麵糰法流程圖。 第十圖係以傳統方法與本發明方法所製作土司之產 品比較照片，圖中（a )為以傳統直接法製作而成，（b ) 為以傳統中種法製作而成，（c )為以本發明直接法製作 而成，（d)為以本發明中種法製作而成。 【主要元件符號說明】The traditional methods of making bread, the main methods include: direct method = night seed method and sourdough dough method, the common feature is that in the process of the lining, all the materials of the f-side are added to the _ to the expansion stage, plus, by the month. Oh, then it’s hard to get the breading stage that the bread needs, and then carry out the yeast. (4) The mother uses the sugar in the dough for glycolysis, and the production of the yeast continues to divide and proliferate, and the metabolism is metabolized into alcohol. Carbon dioxide provides a source of gas for the expansion of the dough and the formation of pores in the bread tissue. It is generally taboo to soak the baker's yeast directly in the high/density brine during the mixing stage to avoid salt inhibition of yeast activity. The invention is in the past, the yeast is added to the salt water to be immersed in advance in the production process, and the research and development produces a finer, softer and more bitter taste than the traditional fermentation product. The invention further comprises a water-retaining fermentation product. The invention mainly introduces yeast into salt water to ferment before the mixing dough program for preparing the fermentation product. The performance of the enzyme in the mother, and then stirred, that is, the yeast domesticated by saline, can induce the performance of the alcohol-reducing enzyme (aldose reductase), which is the key enzyme for the synthesis of hexaol, and the oil synthesis related genes of 200923087. It is an increase in osmotic pressure-resistant bacteria and enhances its fermenting power, and is mixed with other formulas for normal fermentation procedures. This technology does not use general genetic modification technology, which causes safety concerns of genetic m〇dified organism, but regulates yeast. The living environment factor gently changes the performance of the yeast gene, changes the order of the traditional formula, and uses the salt water to domesticate the yeast into an osmotic resistant bacteria. The domesticated yeast uses the sugar of the dough during the fermentation to produce alcohol and carbon dioxide. Synthetic glycerin, hexaol and other water-retaining functional ingredients, and this ingredient will promote the bread tissue to be more sensitive and soft. In other words, the present invention mainly mixes yeast and saline for a period of time before the dough is stirred, so that the yeast is subjected to Infiltration of salt water stimulates alcohol-reducing enzymes (aldGsereductase) and glycerol Related genes, which make a large amount of expression in the yeast, accumulate a large amount of hexaol and glycerol, induce water-retaining functional components, and then domesticate the yeast into an osmotic-resistant strain and enhance its fermenting power, and then mix other formulas. 〖Normal fermentation process. Among them, 'because of yeast alcohol reductase 〇reductase' and glycerol synthesis related genes have been induced, in addition to the synthesis of hexitol and glycerol in the body, can still be secreted into the dough outside the body, In the process of dough fermentation, the yeast cells continue to divide and proliferate, producing more yeast cells. It is thought to continue to replenish and release more hexahydrin and glycerin, which is enough to increase the water retention capacity of the fermented product. The main effect on the product is to increase. It is palatability and prolongs its preservability. In addition, the method of the invention can be applied to direct method, middle seed method, liquid seed method and acid dough method for making bread and toast, and pre-mixing yeast and saline before the stirring stage It can also be applied to the direct production of Shantou 200923087, and it is applied to the related industries of sweet dough fermentation. Further, the concentration of the brine is preferably 5% to 8%. It is better to mix the yeast with salt water for about 2 〇 to cent minutes. It can be seen from the above that the purpose of the present invention is to regulate the yeast living environment factor 'mildly change the genetic expression of the yeast 'to change the order of the traditional formula' to utilize the salt-retained yeast to form an osmotic-resistant bacteria to maintain water retention function and enhance its fermenting power. The fermented product produced by the company is more delicate and soft, has a bite on the palate, is more fragrant and has a slower aging effect. [Embodiment] The present invention relates to a method for preparing a fermented product having good water retention property by using a saline domesticated yeast, which is mainly prepared by mixing yeast and saline before making a dough mixing procedure of a fermented product such as bread, toast or taro. - During the period of time, the yeast is stimulated by the osmotic pressure of salt water to stimulate the aldose reductase (the key enzyme for the synthesis of hexaol) and the genes related to glycerol synthesis, so that it can be expressed in a large amount in the yeast. It has hexaol and glycerol, which induces water-retaining functional components, and domesticates yeast into impermeability (j permeable strains and enhances its fermenting power, and then mixes with other formulas for normal mixing of dough and subsequent fermentation procedures. Among them, dough fermentation At the time, the fermenting power is greatly increased. Since the yeast aldose reductase and glycerol synthesis-related genes have been induced, in addition to the synthesis of hexaol and glycerol in the body, it can be secreted into the dough outside the body. In the process of dough fermentation, the yeast cells continue to divide and proliferate, producing more yeast cells, which means continuation and release more Hexaol and glycerin, in traditional taro, toast and sweet bread, are sufficient to increase water retention, and the main effect on the product 200923087 is to increase palatability and prolong its preservation. The main technical means of the invention is to control yeast survival. Environmental factors, gently change the performance of yeast genes, and change the traditional formulation of the two sub-sequences, mix the salt and a small part of the water in the formula into high-salt brine before mixing the dough, and then soak the yeast in salt water for a period of time. It makes it feel osmotic pressure 'and induces the performance of enzymes in yeast, synthesizes natural water-retaining agents in and out of the body, such as hexitol and glycerin, increases the osmotic pressure tolerance of yeast, and then composes the stir: off, so In the fermentation process, the yeast can withstand the osmotic pressure caused by the water-soluble solute in the formulation of the fermented product (such as bread). When the copper is fermented, the environment is in a good condition, and the fermentation power is greatly increased to produce a rabbit. The volume of the fermented product is swollen; and the natural water retaining agent, such as the presence of hexaol and glycerol, will promote the finer structure of the fermented product. The invention has the advantages of softness, silky feeling, biteness, increased water retention, more aroma and slower aging. For the concentration of yeast mixed with saline in the present invention, the inventors mix salt and a small amount of water. Different concentrations of saline (0, 3, 5, 7%) were immersed in different concentrations of saline (0, 3, 5, 7%) in the weighed formula for a period of time to induce enzymes in yeast. The performance, as shown in the first figure, is the key enzyme for the synthesis of hexaol, the gene expression of aldose reductase. As the concentration of salt water increases, the amount of expression increases, and the sugar reducing enzyme (aid) 〇se re reductase) will poke glucose into hexitol, and see the second figure, as shown in the figure, the concentration of 7% salted domesticated yeast, with the lengthening of domestication, hexitol has been continually accumulated in yeast 1 The increase, domestication for 2 minutes, the hexahydrin in the yeast body continuation amount 200923087 reached 396 / / moles / g dry yeast. As for the synthesis of Gan', the gene expression, as the salt concentration increases, the amount of expression increases with the yeast 2 group see the third picture, as shown in the figure, the concentration of 7% saline domesticated yeast, with the other time stretched The amount of glycerin in the yeast body increased, and the amount of glycerol in the yeast was 358/Zm〇les^, 20 Yeast. In other words, in 20 minutes, the hexaol and glycerin have reached the concentration of g]= and 358 vmoles /g dry yeast, respectively. The concentration of bismuth glycerin is enough in traditional taro, toast and sweet bread. , S to give force, the main effect on the product is to increase palatability and extend its preservation. Another 1 / see the concentration of the fourth figure 7 _ _ between the characteristics of the toast organization ... 'table ' 7% salt water 'training yeast when making the toast, along with the brushing time skills 5 ^ toast hardness index (hardness) followed Decrease means using water, yeast made from yeast, the tissue is softer, and the palatability is better. This verification] The invention changes the order of the traditional formula, and pre-mixes the salt before the yeast dough preparation procedure. Up to 4 minutes ^ illusion, let the yeast receive 5% to 8% (better value) of brine C, stimulate the alcohol sugar to restore the arpeggio ("7 颜 _ 相咖) and glycerol synthesis phase ^ base, making it a large number In the yeast, a large amount of hexaol is accumulated in the yeast: 甴 酵母 酵母 · · · · · · 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母 酵母The salt is now tamed in the stalk for a period of time, which induces the performance of the enzyme in the yeast. _ riding the simmering mixture, the material of this correction can be used for the direct method, the middle method, the liquid method and the sourdough method of the bread made in 200923087. The procedure of treating yeast soaking salt water before the sandalwood stage can also be applied In the direct method of making steamed bread and the related industries of sweet dough fermentation. Please refer to the fifth to ninth drawings for the flow chart of the method for producing the steamed bread and the toast according to the method of the present invention, wherein the fifth figure is a direct flow chart of the manufacturing of the steamed bread of the present invention, and the sixth figure is the direct drawing of the toast of the present invention. The flow chart of the method, the seventh figure is the flow chart of the method for making the toast of the present invention, the eighth figure is the flow chart of the liquid method for making the toast of the present invention, and the ninth figure is the flow of the sourdough dough for the toast of the present invention. Process map. See also the tenth figure, which is a comparative photograph of the products of the toast made by the traditional method and the method of the present invention (7%/time brine pre-reserved yeast), and the above and the corresponding corresponding diagrams of the same method are shown in the figure ( a) For the production of th by the direct method of the 9th, (e) is the toast made by the direct method of the present invention, and (b) is the production by the traditional method, (d) transcript The toast made by the method of making money, and it can be clearly seen from the ® towel that the toast made by the method of the present invention has a finer structure and a better silky feel. ° According to Shang Gang, #知本发财法 can indeed be raised to the quality of fermented products, so that its economic benefits are improved, so it has industrial utilization, novelty and progress, and meets the requirements of invention patents. However, the above descriptions are only 2 of the present invention, and are not intended to limit the scope of the present invention. The equivalent variations and modifications made by the scope of this & Covered. BRIEF DESCRIPTION OF THE DRAWINGS The first figure is a graph showing the gene expression of 200923087 enzyme (aldose reductase) with different concentrations of saline (iv) yeast alcohol sugar. The second figure is a synthetic amount of the hexahydrin of the yeast domesticated at a concentration of 7% saline at different domestication times. The third figure is a synthetic amount of the glycerol of the yeast domesticated yeast at a concentration of 7% saline at different domestication times. The fourth figure is a table showing the influence of the domestication time of the present invention on the tissue characteristics of the toast with a concentration of 7% salt water. The fifth figure is a direct flow chart of the present invention applied to the manufacture of steamed bread. The sixth drawing is a direct flow chart of the present invention applied to the production of toast. The seventh figure is a flow chart of the method used in the production of the toast. The eighth figure is a flow chart of the liquid seed method of the present invention applied to the production of toast. The ninth drawing is a flow chart of the method for applying the acid dough of the present invention to the toast. The tenth photograph is a photograph comparing the products of the toast made by the method of the present invention in a conventional manner, in which (a) is produced by a conventional direct method, (b) is made by a conventional method, and (c) is It is produced by the direct method of the present invention, and (d) is produced by the method of the present invention. [Main component symbol description]