Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances

Definitions

• the present invention relates to a method for producing fermented flavorings for bakery applications.
• the invention also relates to a method for producing bread using the fermented flavoring material. More specifically, soybean whey is a fermented flavor material using yeast and/or lactic acid bacteria, and is a material that imparts a fermented flavor to bread.
• Bread uses wheat flour, water, yeast, and salt as main ingredients, and sugars, fats, dairy ingredients, eggs, etc. as secondary ingredients.
• yeast in the dough assimilates sugars and produces carbon dioxide to expand the dough dough.
• yeast secondarily produces fermentation products such as organic acids and alcohols, so the fermentation products accumulate in the dough in correlation with fermentation time.
• the flavor of bread consists of raw materials, Maillard products produced in the baking process, and fermentation products remaining in the dough.
• the flavor derived from raw materials largely depends on the blending amount.
• Maillard products are reaction products mainly formed by reducing sugars and amino compounds in the dough, and affect the amount and type of sugars and nitrogen sources in the dough.
• the higher the firing temperature and the longer the firing time the easier the Maillard reaction proceeds. Fermentation products accumulate in the dough as the fermentation time increases, as mentioned above.
• the composition of matter also changes.
• fermented seeds such as sourdough, levain, and raisins are used as one method for improving the flavor of bread.
• These are made by adding water to natural resources such as cereal flour or fruit, and culturing and fermenting the lactic acid bacteria and yeast on the surface of the cereal flour and fruit.
• the resulting fermented liquid is mixed with the dough and slowly fermented to create fermented breads. Since the fermented product differs depending on the strain, the texture of the bread itself is also characterized by a large change, and the fermented strain is unique.
• fermented flavoring materials are industrially produced by killing lactic acid bacteria, yeast, etc. while retaining the flavor of the fermented seeds.
• fermented flavoring agents The main purpose of fermented flavoring agents is to impart a fermented flavor to bread, just like fermented seeds. Sometimes it is done. However, it has a pungent sour odor and sour taste that impairs the flavor of bread, and there are cases where the storage stability is not sufficient with the addition of fermented liquid alone. is often used.
• meal breads refers to French bread, white bread, English muffins, etc. Some sandwiches contain ingredients such as ham, sausages, and vegetables, while others are generally eaten with stews and soups. be.
• the composition of meal bread contains few secondary ingredients such as dairy products, eggs, oils and fats, and the flavor derived from raw materials is mainly mild flour flavor, and it is easy to feel the flavor of fermentation products.
• meal breads are popular standard products that bread manufacturers have in their lineups, they use fermented seeds and fermented flavorings to differentiate their flavors.
• the frozen dough manufacturing method is the mainstream in cafes that provide bread and bakeries in supermarkets.
• the frozen dough manufacturing method the dough manufactured by a frozen dough manufacturer is wholesaled to retailers, and the retailers ferment and bake the dough to provide it to consumers.
• the advantages are that even relatively small shops can provide bread with minimal production equipment, the quality is stable, so the burden on workers is small, and the required quantity can be thawed and used as needed. For example, there is little food loss.
• the fermentation time of the frozen dough manufacturing method is almost short or very short compared to the general bread manufacturing method, there is also a problem that the flavor of the bread is remarkably poor. Therefore, in order to compensate for the lack of fermented flavor of bread, fermented seeds and fermented flavoring materials are generally used in frozen dough manufacturing methods, but there are still many flavor issues compared to general bread manufacturing methods. , there is room for improvement.
• Low-carbohydrate bread uses wheat bran, which has a relatively low amount of carbohydrates, and cereal ingredients such as dietary fiber, instead of wheat flour, to suppress carbohydrates.
• cereal raw materials which are substitutes for wheat flour, tend to be disliked by consumers because they have a strong unpleasant taste such as bitterness, astringency, and unpleasant taste when eaten. Therefore, there are cases where fermented seeds and fermented flavoring materials are used together for the purpose of masking those unpleasant tastes. It is considered that this is because the aroma components such as organic acids and esters derived from the fermentation product have a favorable flavor when eaten, and therefore are relatively less unpleasant.
• the unpleasant taste component itself is not eliminated, its efficacy is limited, and there is a demand for a flavoring agent with a higher masking effect or a material that can fundamentally eliminate the unpleasant taste.
• Patent Document 1 the problem is that the flavor of bread produced using common fermented lactic acid bacteria has a strong pungent sour smell and sour taste, and lacks a mild sour flavor and aroma.
• As raw materials for fermented seeds 0.05 to 4.0% by weight of arginine is used in addition to grain flour and water as a substrate, and lactic acid bacteria of the genus Pediococcus with high ornithine-producing ability are used as fermented strains.
• arginine a mild sour flavor and a fragrant roasted incense without a stimulating strong sourness or sour smell, and it also achieves umami, sweetness, and richness in terms of taste.
• Patent Document 2 a sugar solution containing glutamic acid at a concentration of 300 mg/L or more is fermented by co-cultivating Lactobacillus buchneri strain CS-5 and baker's yeast, thereby imparting good flavor and taste to foods.
• a method for producing a fermented flavor liquid containing a large amount of ⁇ -aminobutyric acid, which is a functional ingredient, and ethanol and acetic acid, which have antifungal effects has been reported.
• Patent Document 3 discloses a method for producing a fermented seed characterized by mixing and kneading yogurt (a dairy food containing lactic acid bacteria) and baker's yeast with cereal flour and water and then fermenting the resulting mixture. It is reported that a method for making pizza crusts (breads) can be provided.
• Patent Document 4 discloses a method for producing a fermented flavor liquid, which is characterized by fermenting a heat-treated product obtained by heat treatment in the presence of reducing sugar as a fermentation raw material with yeast or lactic acid bacteria. It can impart rich umami and richness, as well as unprecedented fragrance and fermented flavor.
• Patent Document 5 general fermented strains such as lactic acid bacteria, yeast, and koji mold are used to develop flavor under a single fermentation condition, whereas two or more strains with different fermentation conditions are used.
• a method for producing a fermented seed characterized by using strains and adding strains in stages instead of co-cultivating, and it has been reported that the quality and quantity of flavor and taste components are improved.
• An object of the present invention is to provide a method for producing a fermented flavor material capable of imparting a good flavor to bread. That is, the present invention provides a method for producing a fermented flavor material with an unprecedented mellow and rich taste using yeast and/or lactic acid bacteria carefully selected from soybean whey as a raw material, and a fermented flavor material produced by the method. To provide a method for producing baked bread.
• the present inventors obtained a fermented flavoring material that can be used for bread by concentrating soybean whey, fermenting it with yeast and/or lactic acid bacteria, and subjecting it to heat sterilization.
• the present inventors have found that it is possible to achieve the present invention.
• the present invention includes the following inventions.
• a method for producing a fermented soybean whey flavoring material for bread which comprises fermenting soybean whey concentrated to a dry solid content of 5 to 40% by weight with yeast and/or lactic acid bacteria, followed by heat sterilization.
• the production method according to (1) which uses heat-concentrated soybean whey.
• the present invention is a method for producing a fermented soybean whey flavoring material for bread, characterized by fermenting soybean whey concentrated to a dry solid content of 5 to 40% by weight with yeast and/or lactic acid bacteria, followed by heat sterilization.
• the present invention will be described in detail below.
• soybean whey Defatted soybeans are extracted with an aqueous solvent to remove bean curd refuse, soymilk is obtained, and the protein fraction containing 7S globulin and 11S globulin as the main component is separated by isoelectric precipitation (pH 4-5) to obtain a pale yellow liquid. is soy whey.
• Components include oligosaccharides, peptides, vitamins, minerals, and the like.
• soybean whey produced in the manufacturing stage of tofu, fried tofu, etc. that is, the light yellow supernatant liquid produced after adding a coagulant to soymilk obtained from soybeans and squeezing (compacting) the tofu produced by coagulating the soymilk is also a soybean. It can be used as whey, and is not particularly limited.
• soy whey obtained from defatted soybeans has a dry matter (hereinafter referred to as DM) of about 2% by weight. Can be used without considering moisture increase. Therefore, the present invention is characterized by using soybean whey with DM of 5% by weight or more by concentration treatment, preferably 10 to 40% by weight of DM, more preferably around 30% by weight of DM. can be done.
• Concentration methods include a vacuum evaporation method and a reverse osmosis concentration method. Either method may be used, but in the vacuum evaporation method, a fragrant flavor is formed by the Maillard reaction during heating, so it is a more suitable flavor material for bread. Become.
• the present invention is characterized by fermenting soybean whey concentrated with DM of 5% by weight or more with yeast and/or lactic acid bacteria. Each of them can be used singly or in combination as appropriate, as exemplified below.
• Lactic acid bacteria used for soybean whey include common lactic acid bacteria used for normal fermented milk (Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus lactis, Lactobacillus plantarum, Streptococcus ⁇ Thermophilus, Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis, Leuconostoc cremoris, etc.) and lactic acid bacteria derived from sour sours (Ry sour, San Francisco sour, Panettone sour, etc.) It is appropriate to use Lactobacillus sanfranciscensis, Lactobacillus panex, Lactobacillus comoensis, Lactobacillus italicus, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus delbroikii
• yeast used for soy whey is not particularly limited, but in addition to commonly used yeast (Saccharomyces cerevisiae), for example, sour seeds used as bread seeds (San Francisco sour, rye sour, panettone, etc.), hops seeds , beer species, sake species, and fruit species (grape fruit species, apple fruit species, etc.) can be used.
• yeasts derived from sourdough include S. exiguus, C. milleri, Pichia. saitoi, Candida. krusei, and the like.
• fermentation temperature and time are selected according to the species of lactic acid bacteria and yeast.
• the temperature is generally 15 to 50° C.
• the fermentation time is about 1 to 7 days. It may be determined by taking into account the tendency of , workability, etc.
• the pH at the start of fermentation may also be adjusted according to the pH at which the lactic acid bacteria and yeast to be inoculated can grow.
• the fermented soybean whey flavoring material for bread of the present invention is sterilized.
• the sterilization method is not particularly limited, but heat sterilization is suitable for production. If lactic acid bacteria are alive, lactic acid fermentation may proceed too much during the fermentation of bread dough, and the acidity may tend to increase. This is because the gluten is too softened and the workability of the bread is extremely deteriorated.
• the yeast in the fermented soybean whey flavoring material for bread survives, carbon dioxide gas is generated during the fermentation of the bread dough, which not only tends to increase the acidity but also may cause the bread dough to expand excessively. This is because the workability is deteriorated.
• Heat sterilization includes low-temperature sterilization at 70°C or higher and high-temperature sterilization at 100°C or higher.
• Equipment includes indirect sterilization using a plate heat exchanger, direct sterilization equipment that blows steam directly, or pressure heating for container packaging. sterilization equipment and the like.
• the method for producing bread of the present invention is characterized in that the fermented soybean whey flavoring material for bread is contained in an amount of 1 to 5.5% by weight of dry solids based on flour (per weight of flour).
• the fermented soybean whey flavoring material for bread obtained by the present invention is added to bread, it is possible to obtain bread with a rich flavor having a bright fruit-like aroma that has never been available before. It is preferably contained in a dry solid content of 1 to 3.5% by weight based on powder, and can be contained up to about 5.5% by weight.
• the soybean whey fermented flavoring material for bread is less than 1% by weight of the flour, the fruit-like gorgeous aroma cannot be felt sufficiently, and when it exceeds 5.5% by weight, the dough becomes excessively sticky. It is not preferable because it tends to significantly deteriorate workability.
• soybean whey fermented flavor material/yeast fermentation 0.04% by weight of malt yeast (Pinnacle M, AB Biotec) is added to soybean whey concentrated to 35% by weight of dry solids, fermented at 25° C. for 7 days, sterilized by heating after fermentation, and soybean whey yeast. A fermented flavoring material was obtained.
• French bread was prepared according to the following procedure. 1) All the ingredients shown in Table 1 were mixed with a mixer (Aikosha, type: Mighty S30) at 1st speed for 8 minutes, and the kneading temperature was adjusted to 24°C. 2) The dough was placed in a bowl and fermented for 60 minutes at a fermentation chamber temperature of 29°C and humidity of 75%. 3) The fermented dough was punched and fermented again for 30 minutes at a fermentation chamber temperature of 29°C and a humidity of 75%. 4) The dough was divided into 330 g pieces, arranged into bales, and benched for 15 minutes. 5) The dough was molded into French bread, and proofed for 60 minutes at a fermentation chamber temperature of 29°C and a humidity of 75%. 6) After fermentation, 3 coupes were placed on the surface of the dough, steam was added, and the dough was baked.
• Example 1 French bread dough
• the French flour is “Lissdor” (Nissin Flour Milling Co., Ltd./trade name)
• the instant dry yeast is “Instant Dry Yeast Red” (Lesaffle Co./trade name)
• the bread dough improver is “B.B. J” (Le Saffle/trade name)
• the malt syrup used was "Euromalt” (Diamarteria Italiana/trade name).
• the fermented seed A of Comparative Example 2 is a commercially available fermented seed made from rye flour, sugars (fructose, glucose, maltose), yeast extract powder, lactic acid bacteria, yeast (partly containing wheat).
• the fermented flavor B used in Comparative Example 3 is a commercially available product made from apple puree fermented liquid (apple puree, sugar, flour, salt), isomerized liquid sugar, apple juice, brewed vinegar, apple cider vinegar, and sugar. I used a fermented flavor that is
• the resulting product was sensory tested by 15 trained panelists.
• a total of four types of French bread of Comparative Examples and Examples were arranged at random, and the information of the sample was not disclosed to the panelists. , sourness, five scents were evaluated, and each was evaluated on a scale of 10. That is, if the corresponding flavor is not perceived, the score is 1 point, and the stronger the sensation, the higher the score, with 10 points being the upper limit.
• panelists were asked to select their favorite French bread.
• French bread-like used here refers to the aroma derived from French bread flour, which is the main ingredient of bread. "” refers to a fruit-like sweet scent, “fragrant” refers to a roasted scent caused by baking bread, and “sourness” refers to a scent derived from acid.
• Table 2 shows the results of the sensory evaluation
• Table 3 shows the palatability
• French bread was prepared according to the following procedure. 1) All the ingredients shown in Table 4 were mixed with a mixer (Aikosha, type: Mighty S30) at 1st speed for 8 minutes, and the kneading temperature was adjusted to 24°C. 2) The dough was placed in a bowl and fermented for 60 minutes at a fermentation chamber temperature of 29°C and humidity of 75%. 3) The fermented dough was punched and fermented again for 30 minutes at a fermentation chamber temperature of 29°C and a humidity of 75%. 4) The dough was divided into 330 g pieces, arranged into bales, and benched for 15 minutes. 5) The dough was molded into French bread, and proofed for 60 minutes at a fermentation chamber temperature of 29°C and a humidity of 75%. 6) After fermentation, 3 coupes were placed on the surface of the dough, steam was added, and the dough was baked.
• Comparative Example 1 was used as a standard of 1 point, and how the flavor was perceived was investigated by relative evaluation.
• the flavor shown here refers to "grain-like”, “fruit-like”, “aroma” and “sourness” derived from concentrated soy whey (lactic acid bacteria), excluding “flour-like” performed in the sensory evaluation described above. . They were asked to fill in according to the evaluation criteria shown below, and when the average value was obtained, it was as shown in Table 5. In Comparative Example 5, sensory evaluation was not performed because the dough was noticeably sticky and deterioration in workability was observed.

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Citations (8)

• 2022
  • 2022-03-24 WO PCT/JP2022/013978 patent/WO2022202996A1/ja not_active Ceased
  • 2022-03-24 JP JP2023509299A patent/JPWO2022202996A1/ja active Pending

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