WO2002098238A1

WO2002098238A1 - Process for producing sour bread

Info

Publication number: WO2002098238A1
Application number: PCT/JP2002/005435
Authority: WO
Inventors: Hirotoshi Hayasawa; Kenji Mizuguchi; Norio Ishibashi; Toshikatsu Iizumi; Tomoko Yaeshima; Fumiaki Abe; Noriko Momma; Ayako Uchijima
Original assignee: Morinaga Milk Industry Co., Ltd.
Priority date: 2001-06-05
Filing date: 2002-06-03
Publication date: 2002-12-12
Also published as: JP2005229808A

Abstract

A process for producing a sour bread which has a pH lower than 5, characterized by adding bifidus and lactic acid bacteria to dough and then leavening the mixture. Thus, a sour bread with a satisfactory flavor can be easily produced.

Description

Description Manufacturing method of sour blades Technical field

TECHNICAL FIELD The present invention relates to a method for producing a bread, which is a sour bread. More specifically, the present invention relates to a method for producing a sour blade, wherein fermentation is performed by adding bifidobacteria to bread dough.

In the present specification, the percentages are values by mass, except for the survival rate of microorganisms, unless otherwise specified. Further, in the present specification, the term "Bifidobacterium" means a microorganism belonging to Bifidobacterium, and a substance obtained by drying and powdering Bifidobacterium may be referred to as "Bifidobacterium powder". In this specification, lactic acid bacteria means microorganisms belonging to lactic acid bacteria other than bifidobacteria, and lactic acid bacteria obtained by drying and powdering may be referred to as lactic acid bacteria powder. Background art

Sourbread with unique acidity and rich flavor, mainly in Europe and the United States, is a bread that is widely spread around the world. These sour breads have been produced using traditional fermented breads of sour varieties while passing on them, and are reported to each bakery or manufacturer as a unique technology. It was difficult to produce a single bread. Also, even each bakery or maker needs to pay great attention to maintaining stable starter activity because it is difficult to control sourdough, and if not, sourbreds with completely different flavors are produced. There was something. The simple and stable production of such good sour blades with the same flavor each time is a major challenge for bakers or bakers.

Conventionally, to solve these problems, techniques such as a method for preparing sourdough and a nutrient medium for lactic acid bacteria for sourdough (Patent No. 3118761) have been developed. On the other hand, a culture of Bifidobacterium is used as a food preservative (Japanese Unexamined Patent Publication No. 8 7 0 7 2) etc. were known. This bifidobacterium is one of the useful intestinal bacteria. Numerous reports have been reported on its physiological significance, including its ability to produce organic acids such as lactic acid and acetic acid in the intestine and to suppress the growth of harmful bacteria, to produce vitamins, and to activate immunity. (Toshimitsu Mitsuoka, “Studies on Bifidobacteria”, Japan Bifidobacterium Center, 1994).

However, the conventional method for preparing a sourdough described in Patent No. 3118761, etc., was the same as the conventional method in that subculture of the sourdough was required. Therefore, sourdough varieties must be carefully managed, and it has been difficult for anyone to easily and stably produce sourbread with a certain flavor.

Further, the effect of improving the flavor of bread and the like was obtained only by adding the culture of Bifidobacteria, but the effect of improving the flavor of sour bread with a pH of less than 5 was not sufficiently obtained.

The present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a manufacturing method capable of easily obtaining a sour blade having a more favorable flavor. Disclosure of the invention

In view of the above-mentioned prior art, the present inventors have conducted intensive studies to develop a method for producing a sour blade that has good flavor and can be easily produced by anyone.

As a result, in the production of green bread with a pH of less than 5, a good taste is obtained by adding bifidobacteria to the bread dough and then fermenting it, and anyone can use it easily. It was found that it could be manufactured.

In addition, in the production of sour bread having a pH of less than 5 after the production, by adding bifidobacteria and lactic acid bacteria to the bread raw material and then fermenting, more favorable flavor can be obtained. It has been found that it can be easily manufactured.

In the present invention, the bifidobacteria and / or lactic acid bacteria added to the bread dough are preferably in a dry powder state. The Bifidobacterium to be added to the bread dough is preferably Bifidobacterium longum and Da or Bifidobacterium breve. In addition, lactic acid bacteria added to bread dough are Lactobacillus rhamnosus) and / or Lactobacillus plantarum.

Furthermore, it is preferable to add skim milk powder having a dry mass ratio of 4 to 12% to the bread dough, together with bifidobacteria and / or lactic acid bacteria. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the present invention will be described in detail.

The sour blades produced according to the invention are breads having an acidity with a pH of less than 5 after production. The pH after production can be determined by collecting 10 g of the bread after baking, dispersing it uniformly in 90 g of distilled water, and measuring the pH of the dispersion.

The bread dough used in the present invention is an ordinary sour bread dough, and is composed of flour such as flanspan flour, rye flour, salt, yeast, water and the like. Dairy products such as whole milk powder and raw milk can also be added to the dough.

The Bifidobacterium used in the present invention is a microorganism belonging to the genus Bifidobacterium, such as Bifidobacterium longum, Bifidobacterium infantis, and Bifidobacterium infantis. Tusentis, Bifidobacterium adolescentis), and Hyphdoku: rium's frebe (Bifidobacterium breve), all of which are commercially available (for example, manufactured by Morinaga Dairy Co., Ltd.) or can be easily obtained from a depository organization A strain that can be made.

The Bifidobacterium used in the present invention is preferably Bifidobacterium longum and Z or Bifidobacterium breve, because it is capable of producing sourbread having a more excellent flavor.

The lactic acid bacteria used in the present invention are microorganisms generally classified as lactic acid bacteria, such as microorganisms belonging to the genus Lactobacillus, microorganisms belonging to the genus Streptococcus, and genus belonging to the genus Lactococcus. Microorganisms belonging to the genus Enterococcus. It is a commercially available product (for example, manufactured by Morinaga Milk Products Co., Ltd.) or a strain that can be easily obtained from a depository organization.

The lactic acid bacterium used in the present invention is preferably Lactobacillus rhamnosus and / or Lactobacillus planum rum, because a more excellent flavored sour bread can be produced. The lactobacillus rhamnosus and Z or lactobacillus planum rum contain other lactic acid bacteria [lactobacillus sanfrancis

-1 (Lactobacillus sanfrancisco)> Enarococcus 'phenomum (Enterococcus faecium), Enterococcus' Hue iris (Enterococcus faecalis), Lactococcus diacetyllactis, etc.) may be used in combination.

The Bifidobacterium and Z or lactic acid bacteria are preferably used in a dry powder state. Thereby, the sour bread can be manufactured simply and stably with high quality. The dried powder of bifidobacteria or lactic acid bacteria is obtained by growing both bifidobacteria or lactic acid bacteria in an appropriate medium, separating them by centrifugation, mixing with a lyophilized protective agent such as sucrose, freeze-drying, and drying. This is ground and, if necessary, mixed with an appropriate powdering agent such as dextrin, glucose, starch or the like to obtain a dried bacterial powder of bifidobacterium or a dried bacterial powder of lactic acid bacteria. In addition, dried corn starch, dextrin, starch, and the like can be added to improve the storage stability of the dried bacterial powder of bifidobacterium or the dried bacterial powder of lactic acid bacteria.

The amount of the bifidobacterium to be added is preferably 100,000 to 100,000 viable bacteria per 1 g of the dry weight of the bread dough. If the number is less than 100,000, it is difficult to obtain a sufficient fermentation odor, and if it exceeds 100,000, the fermentation of the list is likely to be adversely affected.

The amount of lactic acid bacteria to be added is also preferably 100,000 to 100,000 viable bacteria per 1 g of the dry weight of bread dough. If the number is less than 100,000, it is difficult to obtain a sufficient fermentation odor, and if it exceeds 100,000, the fermentation of the list is likely to be adversely affected.

In the production method of the present invention, it is preferable to add skim milk powder to the dough. This promotes the growth of bifidobacteria or lactic acid bacteria and improves the flavor of sour bread. As skim milk powder, skim milk produced by removing milk fat from raw milk is dried by a spray dryer or the like, or a commercial product (for example, Morinaga Milk Industry Co., Ltd.) can be used.

The amount of skim milk powder to be added is preferably 4 to 12% of the bread dough as a dry weight ratio. If the content is less than 4%, the effect of improving the flavor is not sufficiently obtained, and if it is more than 12%, the dough does not easily expand sufficiently during firing.

In the present invention, materials such as bifidobacteria and / or lactic acid bacteria and skim milk powder are added to the dough as necessary, mixed, kneaded, and then fermented at 15 to 35 ° C by a conventional method. More preferably, bifidobacteria and Z or lactic acid bacteria are added to some dough ingredients, mixed and kneaded, and fermented at 25 to 33 ° C for 8 to 24 hours. It is preferable to perform fermentation for 60 minutes or more after the main kneading in which the raw materials are added and mixed and kneaded.

Next, the results of the study on the lactic acid bacteria species will be described as Test Example 1, and the results of the study on the amount of skim milk powder added will be described as Test Example 2, respectively.

[Test Example 1]

1) Preparation of lactic acid bacteria powder

A GAM liquid medium (Nissi) supplemented with glucose (Difco) at a rate of 2% was inoculated with Lactobacillus rhamnosus JCM1136 obtained from the RIKEN Microorganisms System Storage Facility. The cells were cultured at 37 ° C for 15 hours. After completion of the culture, cells were collected from the culture by centrifugation, washed with water, collected again, and then a phosphate buffer containing sucrose so that the wet cells had a concentration of 5% was added. Using this, a sample was prepared which was dispersed at a bacterial solid concentration of 12%. The pH of this sample was adjusted to 7.0 with a 10% sodium hydroxide solution (manufactured by Nacalai Tesque), and then a lyophilizer (manufactured by Edwards) was used for 20 hours at 30 ° C. Lyophilization was performed. After completion of freeze-drying, the cells were pulverized and mixed with dried maltdextrin (manufactured by Matsutani Chemical Industry Co., Ltd.) at a mass ratio of 1: 2 to obtain Lactobacillus rhamnosus powder.

Using the same method, Lactobacillus plantarum powder was obtained using Lactobacillus plantarum (LCMobacillus plantarum JCM1149) obtained from the RIKEN Microorganism strain preservation facility. In addition, Lactobacillus fermentum (Lactobacillus fermentum) also obtained from RIKEN Microbial Strain Preservation Facility Using Lactobacillus reuteri JCM1112, Lactobacillus reuteri bacterial powder was obtained using Lactobacillus reuteri JCM1112. Lactobacillus brevis IAM 1082 was used to obtain Lactobacillus brevis powder from Lactobacillus brevis IAM 1082. Further, Enterococcus faecium IAM1262, also obtained from the Institute of Applied Microorganisms of the University of Tokyo, was used to obtain Enterococcus faecium powder.

However, Lactobacillus famentum strain and Lactobacillus reuteri strain had very low survival rate and activity when used as bacterial powder, and were not used for further tests because they were judged to be unsuitable for sour pred production. .

2) Preparation of Bifidobacterium powder

A GAM liquid medium (Nissi) supplemented with glucose (Difco) at a rate of 2% was inoculated with Bifidobacterium longum JCM1217 obtained from the RIKEN Microorganism System Storage Facility. , 3 7. (After 15 hours, the cells were collected from the culture by centrifugation, washed with water, collected again, and the wet cells were adjusted to a concentration of 5%. Using a phosphate buffer containing sucrose, a sample was prepared in which cells were dispersed at a solid concentration of 12%, and the pH of this sample was adjusted to 10% sodium hydroxide solution (Nacalai Tesque, Inc.). After adjusting to 7.0, freeze-drying was performed for 20 hours using a freeze dryer (manufactured by Edwards) at 30 ° C. After the freeze-drying, the cells were pulverized and dried. Bifidobacterium longum was obtained by mixing with dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.) at a mass ratio of 1: 2.

3) Sensory test method and results of sour bread using lactic acid bacteria powder

French bread flour (Tokyo Flour Milling Co., Ltd.) 4 kg, rye flour (Tokyo Flour Milling Co., Ltd.) 1 kg, glucose (Japan Food Processing Co., Ltd.) 100 g, skimmed milk powder (Morinaga Dairy Co., Ltd.) 500 g, Suff Instant Yeast (manufactured by Zaffle, France; viable cell count 1.6 x 10 10 Zg) 25 g, salt (manufactured by Salt Business Center) 10 g, prepared Bifidobacterium 'longum bacterial powder (JCM1217 4 g, 6 g of various lactic acid bacteria powders prepared, and 3.3 kg of water were thoroughly mixed and kneaded using a mixer (manufactured by Rikichi Le-Welker). The fermentation room of No. 3 was fermented for 8 hours.

After fermentation, 5 kg of flour for France (manufactured by Tokyo Flour Milling Company), 150 g of salt (manufactured by Salt Business Center), 100 g of glucose (manufactured by Japan Food Processing Co., Ltd.), 40 g of malt (sold by French and Japanese companies), safin stunt 27 g of an ist (manufactured by France Zaffle Co., Ltd., 1.6 x 1010 viable cells / g) and 3.5 kg of water were added and kneaded with a mixer for 6 minutes. The kneaded dough was fermented at 30 ° C for 100 minutes, divided into 300 g pieces each, and left at room temperature for 30 minutes. The dough is further molded, fermented at 27 ° C for 90 minutes, cut into the top of the dough with a razor, baked in an oven at 210 ° C for 30 minutes, and weighed 15 kg. Sourbread was manufactured.

A flavor test was conducted on each manufactured sour blade by 20 panelists. In the flavor inspection, the total number of people who thought that each item was good was evaluated as a score.

The results are shown in Table 1.

(table 1)

The same test was performed with the same test, except that Bifidobacterium longum powder (JCM1217) was changed to Bifidobacterium breve powder (ΒCM).

From the above, it has been found that the use of Lactobacillus rhamnosus and / or Lactobacillus plantarum as lactic acid bacteria is preferable for producing sour bread with more excellent flavor.

[Test Example 2]

French bread flour (Tokyo Flour Milling Co., Ltd.) 4 kg, rye flour (Tokyo Flour Milling Co., Ltd.) 1 kg, dextrose (Japan Food Processing Co., Ltd.) 100 g, Safin Stantoist (France) Made by Zaffle. Viable bacteria count 1.6 x 1010 pcs Zg) 25 g, salt (manufactured by Salt Business Center) 10 g, Bifidobacterium longum dried bacteria powder (manufactured by Morinaga Milk Products Co., Ltd., live bacteria count 8.0 x 101Q pcs Zg ) 4 g, dried bacteria powder of Lactobacillus rhamnosus (Morinaga Milk Co., Ltd .; viable bacteria count: 5. OXI OiQ pieces Zg) 6 g, and 3.3 kg of water in a prescribed amount (dry mass ratio to bread dough 0 ~ 15) %) Of skim milk (Morinaga Milk Products Co., Ltd.), mix and knead well using a mixer (Carl-Welker Co.), put into a fermentation room at 33 ° C, and ferment for 8 hours I let it.

After fermentation, 5 kg of flour for France (Tokyo Flour Milling Co., Ltd.), 150 g of salt (manufactured by Salt Business Center), 100 g of glucose (manufactured by Japan Food Processing Co., Ltd.), 40 g of malt (sold by French and Japanese companies), safin Stunt yeast (manufactured by Zaffle, France; viable cell count: 1.6 × 10 cells / g) (27 g) and water (3.5 kg) were added and kneaded with a mixer for 6 minutes. The kneaded dough was fermented at 30 ° C for 100 minutes, divided into 300 g pieces each, and allowed to stand at room temperature for 30 minutes. The dough is further molded, fermented at 27 ° C for 90 minutes, cut into the top of the dough with a razor, and baked in an oven at 210 ° C for 30 minutes to produce 15 kg of sour bread. Was manufactured.

A flavor test was conducted on each manufactured sour bread by 20 panelists. In addition, the flavor inspection was evaluated as the total number of people who thought that each item was good; The swelling during baking was compared with the swelling of the skim milk powder at a dry mass ratio of 0% as a standard. The results are as shown in Table 2.

(Table 2) ''

From the above, it has been found that adding skim milk powder to bread dough is preferable for producing sour bread with more excellent flavor. It was also found that the amount of skim milk powder to be added is preferably 4 to 12% of the bread dough as a dry weight ratio. Next, the present invention will be described in more detail with reference to examples. It is not limited.

[Example 1]

French bread flour (Tokyo Flour Milling Co., Ltd.) 4 kg, rye flour (Tokyo Flour Milling Co., Ltd.) 1 kg, glucose (Nippon Food Processing Co., Ltd.) 100 g, skim milk powder (Morinaga Dairy Co., Ltd.) 500 g, Saf Instant East ( Made by France Zaffle Co., Ltd. Viable bacteria count 1.6 x 1010 pcs / g) 25 g, salt (manufactured by Salt Business Sen-Yuichi) 10 g, Bifidobacterium longum Dried bacteria powder (manufactured by Morinaga Milk Products Co., Ltd.) 8.0 x 1010 pcs / g) 4 g, Lactobacillus rhamnosus dried bacterial powder (Morinaga Dairy Co., Ltd. 5.0 x 1010 pcs / g) ₆ g, and 3.3 kg of water with a mixer ( After thoroughly mixing and kneading the mixture, the mixture was placed in a fermentation room at 33 ° C and fermented for 8 hours.

After fermentation, 5 kg of flour for France (Tokyo Flour Milling Co., Ltd.), 150 g of salt (manufactured by the Salt Business Center), 100 g of glucose (manufactured by Nippon Shokuhin Processing Co., Ltd.), 40 g of malt (sold by French and Japanese companies), safin 27 g of a stunt toy (manufactured by Zaffle, France; viable cell count: 1.6 × 1010 cells / g) and 3.5 kg of water were added and kneaded with a mixer for 6 minutes. The kneaded dough was fermented at 30 ° C for 100 minutes, divided into 300 g pieces each, and allowed to stand at room temperature for 30 minutes. The dough is further molded, fermented at 27 ° C for 90 minutes, cut into the top of the dough with a razor, baked in an oven at 210 ° C for 30 minutes, and weighed 15 kg. Sour blades were manufactured.

The sour bread obtained had good acidity, fermentation smell and flavor.

[Example 2]

French bread flour (Tokyo Flour Milling Co., Ltd.) 4 kg, rye flour (Tokyo Flour Milling Co., Ltd.) 1 kg, glucose (Nippon Food Processing Co., Ltd.) 150 g, skim milk powder (Morinaga Dairy Co., Ltd.) 800 g, Saf Instant East (Manufactured by France Zaffle Co., Ltd .; viable cell count: 1.6 x 1010 pcs / g) 45 g, salt (manufactured by the Salt Business Center) 40 g, bifid pacterium 'breve dried bacterial powder (manufactured by Morinaga Milk Products Co., Ltd. number 1. 0 X 1 011 pieces / _g) 8 _g, Lactobacillus rhamnosus dry bacterial powder (manufactured by Morinaga Milk Industry Co., Ltd.. number of viable bacteria 5. 0 X 1 010 pieces / _g) ₃ 2 _g, La Kutobashirasu plantarum dried cells End (manufactured by Morinaga Milk Industry Co., Ltd .; viable cell count 5.0 x 1010 Zg) 20 g and 3.2 kg of water are thoroughly mixed and kneaded using a mixer (manufactured by Carl 'Wellker Co., Ltd.). C was placed in a fermentation room and fermented for 10 hours. Departure After fermentation, 5 kg of flour for France (manufactured by Tokyo Seimitsu), 190 g of salt (manufactured by Salt Business Sen-Yuichi), 200 g of glucose (manufactured by Nippon Food Processing), 20 g of sugar (manufactured by Japan Food Processing), safinist toast (Manufactured by Zaffle France. Number of viable bacteria 1.6 x 1 OiO / g) 1

0 g and 3.2 kg of water were added and kneaded with a mixer for 6 minutes. The kneaded dough was fermented at 30 ° C for 90 minutes, divided into 400 g pieces each, and allowed to stand at room temperature for 30 minutes. After the dough is further molded, fermented at 30 ° C for 60 minutes, the top of the dough is cut with a razor, and baked in an oven at 210 ° C for 35 minutes.

A 15 kg sour blade was produced.

The sour bread obtained had good acidity, fermentation smell and flavor.

[Example 3]

French bread flour (Tokyo Milling Co., Ltd.) 4 kg, rye flour (Tokyo Milling Co., Ltd.) 1 kg, glucose (Japan Food Processing Co., Ltd.) 100 g, skim milk powder (Morinaga Milk Co., Ltd.) l kg, safin stunt Yeast (manufactured by Zaffle, France; viable cell count: 1.6 x 1010, Zg) 50 g, salt (manufactured by Salt Business Center) 30 g, pihuidobacterium. Longum dried bacteria powder (manufactured by Morinaga Milk Products Co., Ltd. 8.0 x 1 OiQ pcs g) 0.4 g, Lactobacillus planu rum dried bacteria powder (Morinaga Milk Industry Co., Ltd. 5.0 1 010 pcs 8) 0.6 g and 3 kg of water After sufficiently mixing and kneading using a mixer (manufactured by Carl 'Welker'), the mixture was placed in a fermentation room at 25 ° C and fermented for 24 hours.

After fermentation, 5 kg of flour for France (manufactured by Tokyo Flour Milling Co., Ltd.), 150 g of salt (manufactured by Salt Business Center), 20 g of glucose (manufactured by Japan Food Processing Co., Ltd.), 10 g of malt (sold by France and Japan), Safin Stunt East (France) Manufactured by Zaffle Co., Ltd. Viable cell count 1.6 x 10 10 cells / g) 20 g and water 3.2 kg were added and kneaded with a mixer for 6 minutes. The kneaded dough was fermented at 25 ° C for 150 minutes, divided into 200 g pieces each, and left at room temperature for 30 minutes. The dough was further molded, fermented at 33 for 50 minutes, cut into the top of the dough with a razor, and baked in an oven at 210 ° C for 25 minutes to produce 15 kg of sour bread .

The sour bread obtained had good acidity, fermentation smell and flavor.

[Example 4]

French bread flour (Tokyo Flour Milling Co., Ltd.) 4 kg, rye flour (Tokyo Flour Milling Co., Ltd.) 1 kg, Glucose (manufactured by Japan Food Processing Co., Ltd.) 100 g, skim milk powder (manufactured by Morinaga Milk Products Co., Ltd.) 400 g, safin stunt toast (manufactured by France Zaffle Co., Ltd., viable cell count 1.6 x 1 Oio / g) 40 g, Salt (manufactured by Salt Business Center) 30 g, Bifid Pacterium Longum Dried Bacterial Powder (manufactured by Morinaga Milk Products Co., Ltd. 8.0 x 1 010 cells / g) 2 g, Lactobacillus-Rhamnosus Dried Bacterial Powder (Morinaga Viable bacteria count 5. OXI OiQ cells / g) 4 g, dried bacterial powder of Lactobacillus plantarum (Morinaga Milk Products Co., Ltd. 5.0 X 1 Oio cells / g) 2 g, and water 3.4 kg was thoroughly mixed and kneaded using a mixer (Rikichil 'Welker Co., Ltd.), and then put into a fermentation room at 28 ° C and fermented for 15 hours.

After fermentation, 5 kg of flour for France (manufactured by Tokyo Flour Milling Co., Ltd.), 170 g of salt (manufactured by the Salt Business Center), 100 g of glucose (manufactured by Japan Food Processing Co., Ltd.), 20 g of malt (sold by French and Japanese companies), Suff Instant Yeast (manufactured by Zaffle France, viable cell count 1.6 x 10i. E / g), 10 g and water (3.7 kg) were added and kneaded with a mixer for 6 minutes. The kneaded dough was fermented at 28 ° C for 120 minutes, divided into 300 g pieces each, and allowed to stand at room temperature for 30 minutes. The dough is further molded, fermented at 30 ° C for 70 minutes, cut into the top of the dough with a razor, and baked in a 210 ° C oven for 30 minutes to produce a 15 kg sour blade. did.

The sour bread obtained had good acidity, fermentation smell and flavor. Industrial applicability

The present invention has the following effects.

(1) Sourbread with rich flavor and sufficient acidity can be produced. In particular, the use of bifidobacteria makes it possible to produce sour bread with a rich flavor.

(2) Beverages containing fermented metabolites of bifidobacteria or lactic acid bacteria are contained in the manufactured sour bread, resulting in healthy bread.

(3) By using the dried bacterial powder, it is possible to easily and easily produce a white bread at any time without breeding and managing the sourdough. In addition, it is possible to eliminate the danger of contaminating bacteria, which are generated in the passage of one kind of saprophyte. (4) By using dried bacterial powder, it is possible to produce sour bread with the same flavor at any time, reduce the difference in flavor between production lots, and produce sour bread with stable quality. it can.

(5) Addition of 4 to 12% of skim milk powder as a dry mass ratio to bread dough promotes the growth of bifidobacteria or lactic acid bacteria and further improves the flavor of sour bread.

(6) Fermenting bread dough using a combination of bifidobacteria and a specific lactic acid bacterium enables the production of more flavorful sour bread.

Claims

The scope of the claims

A method for producing sour bread having a pH of less than 5 after production, comprising adding bifidobacteria to bread dough and fermenting the bread dough.

A method for producing a sour bread having a pH of less than 5 after production, characterized by adding bifidobacteria and lactic acid bacteria to bread dough, followed by fermentation.

3. The method for producing a sour blade according to claim 1, wherein the bifidobacteria and / or lactic acid bacteria to be added to the bread dough are in a dry powder state.

The production of sour bread according to claim 1 or 2, wherein the Bifidobacterium to be added to the bread dough is Bifidobacterium longum and / or Bifidobacterium breve. Method.

3. The method of claim 2, wherein the lactic acid bacterium to be added to the dough is Lactobacillus rhamnosus and / or Lactobacillus frantalam.

The Bifidobacterium added to the bread dough is Bifidobacterium longum and / or Bifidobacterium breve, and the lactic acid bacterium added to the bread dough is Lactobacillus rhamnosus. ) And Z or Lactobacillus plantarum (Lactobacillus plantarum).

3. The method for producing a sour bread according to claim 1, wherein 4 to 12% of skim milk powder is added as a dry mass ratio to the bread dough, followed by fermentation.