JP3086331B2 - Bread making method using yeast isolated from seawater - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention is to improve the aroma of breads, which are extremely demanded in Japan, as a second staple food after cooked rice, and it is strongly desired in the bread making industry at present. .

[0002]

2. Description of the Related Art In the past, when passing by a bakery or bakery, a unique fragrant scent of bread was produced, but recently, because of the raw materials used, or because the factory has a complete deodorizing device. I couldn't smell that much. However, the demand for the fragrance of the bread itself is strong from both consumers and bakers, and various food materials, additives, fragrances, etc. are circulating and used to respond to it,
Unfortunately, they have not yet fully met their needs.

[0003] On the other hand, when it comes to bread production, it is said that working conditions are extremely poor. If products are to be displayed in the store in the morning, work from late night or early morning cannot be avoided due to the fermentation time of the dough. Bakers are suffering from chronic labor shortages, hated by young people.

[0004] As a solution to this problem, for example, a method utilizing the patent No. 1252219 "Method for producing frozen dough for bread" by the inventors of the present invention, or by using a dough conditioner and keeping the dough at a low temperature in the dough conditioner. Although an overnight production method that artificially suppresses fermentation has been devised and put into practical use, all of them require expensive equipment, so their use is limited to some manufacturers and can generally be used. Not.

[0005]

Bread is a fermented food, and its scent is one of the main ingredients. Yeast, which is one of the main ingredients, uses a complex enzymatic action to produce the unique scent of bread when fermenting and expanding the dough. Produced and roasted at once. Therefore, even if only the composition of the raw materials is changed, a deep and desirable aroma does not emerge from the baked bread.

[0006] Further, from the viewpoint of labor measures, it is desirable that all operations be completed within the normal operation time, as in other food industries. However, as long as the current commercially available yeast is used, the fermentation time, that is, without special equipment, ie, the fermentation time, However, since the dough fermentation changes with time from the time when the sponge dough is prepared, there is a situation in which the dough must be kneaded after a certain period of time. It is hopeless to complete all steps in time.

[0007]

Means for Solving the Problems Manufacturers that supply yeast have been struggling to develop yeast that can produce savory bread, using yeast isolated from the natural world or using biotechnology. For example, there have been examples of producing yeasts that produce a large amount of specific alcohol that is the source of fragrance, and there have been examples on the market.Breadmakers are not satisfied with these yeasts, and the emergence of yeast that can produce bread with better fragrance is being considered. Wants.

[0008] Although attempts have been made to shorten the working time by blending additives, it is not decisive, and at present, the frozen dough method requiring the above-mentioned equipment or the low-temperature dough method. Therefore, the appearance of a simple manufacturing method has been desired.

The present inventors have been engaged in the development of yeast for new uses for many years, and have succeeded in producing frozen dough that can be subjected to a pre-fermentation step by using Saccharomyces rosei for the first time in the world. ,
The present invention is known as Patent 1,252,219 "Method for producing frozen dough for bread". The yeast used in the present invention was collected from the sap, but in selecting a yeast capable of producing a fragrant bread this time, the present inventors changed the viewpoint and tried to separate the yeast from seawater. . No examples have yet been found of yeast having excellent baking properties from seawater.

The inventors consider the natural world to be a treasure trove of microorganisms,
We are convinced that useful yeast is inhabiting the seawater and intensively separated
Was done. As a result, sacchar is similar to conventional bread yeast.
Lomaises cerevisiae (Saccharomyces cerevisia
e) Was successfully separated from seawater.
Was. This yeast has excellent fermentation performance as a result of
Gives bread a distinctly different scent than traditional yeast
I was able to do it. And if you use this yeast, dough cooling
Equipment for performing fermentation room cooling equipment and mixers
Without the need for cooling equipment
Confirmed that it can handle the minute and that the overnight manufacturing method can be used.
Thus, the present invention has been completed.

The yeast used in the present invention was separated from seawater by the following method. [Isolation and identification of strain] One of the above-mentioned marine yeast strains, SANK 50192 strain, used for the production of the dough of the present invention, was obtained by filtering seawater collected from Miura Peninsula in Kanagawa Prefecture using a membrane filter with a pore size of 0.45 μm. The filter was placed on a medium composed of 200 g of sucrose, 3 g of peptone, 3 g of yeast extract, 100 mg of chloramphenicol, 15 g of agar, 1,000 ml of artificial seawater, pH 5.6, and cultured under anaerobic conditions at 27 ° C for 10 days. It is separated.

The method of Van Der Walt and D. Yallow [The Yeas
ts, a Taxonomic Study (Ed.by NJWKerger-van Rij)
Elsevier Science Publishers, 45-104 (1984)], the taxonomic properties of the SANK 50192 strain used for the production of bread dough are as follows.

Proliferation method: Multipolar budding Form of vegetative cells: Egg, oval, sphere Size of vegetative cells: (4.0-6.0) × (4.0-8.0) μm Formation of ascospores: Form of ascospores : Ascospore formation mode: Vegetative cells directly become ascospores Number of ascospores: 1 to 4 Sugar fermentation glucose: + galactose: + sucrose: + maltose: + lactose:-assimilation of carbon compounds Sex Galactose: + Sucrose: + Maltose: + Cellobiose:-Trehalose: + Lactose:-Raffinose: + Soluble starch:-D-xylose:-L-arabinose:-D-ribose:-L-rhamnose:-Erythritol:- :-D-mannitol:-Sodium succinate:-Sodium citrate:-Inositol:-Assimilability of nitrate:-Assimilability of ethylamine / hydrochloride:-Gadaverine / 2 salt Salt assimilation:-Growth on vitamin-deficient medium:-Growth at 37 ° C: + Growth on medium containing 100 ppm cycloheximide:-.

The SANK 50192 strain proliferates by multipolar budding, and the vegetative cells directly form ascospores to form one to four spherical ascospores, strongly ferment glucose and do not assimilate nitrate. -Kerger-van Rij, N.
JW: The Yeasts, a Taxonomic St-udy (Ed.by NJWKe
rger-van Rij) Elsevier Science Publi-shers, 1-44 (19
84)] belongs to the genus Saccharomyces. Furthermore, since it does not assimilate ethylamine and cadaverine and is sensitive to cycloheximide, it is classified by D. Yallow [Yal-
low, D .: The Yeasts, a Taxonomic Study (Ed.by NJWK
erger-van Rij) Else-vier Science Publishers, 379-39
8 (1984)] according to Saccharomyces cerevisiae
Mayen X Hansen ( Saccharomyces cerevi)
siae Meyen exHansen) and the strain number as SANK 5019
And 2. This strain has been sent to the Institute of Microbial Industry and Technology by the National Institute of Advanced Industrial Science and Technology (NIKEN) No. 12975 (FERM P-1297).
5).

The method for industrial production of the yeast is as follows. This is a method of culturing under aerobic conditions such as shaking culture, aeration culture, and stirring culture while maintaining the oxygen supply ability at a high level. For example, when performing aeration culture, it is desirable to aerate the air at a rate of about 1 to 2 L / min. Per 1 L of the culture solution.

As the main carbon source, molasses, sucrose, glucose, malt extract, maltose and the like can be used.

As the nitrogen source, urea, ammonium sulfate and aqueous ammonia are used, and as the phosphoric acid source, phosphoric acid, phosphate, other vitamins and inorganic salts are used.

Hereinafter, the present invention will be described in more detail with reference to Production Examples and Examples. [Production Example] Saccharomyces cerevisiae SANK 501
The 92 stock strains were cultured in a 2 L Erlenmeyer flask for 72 hours with shaking using a molasses medium, followed by aeration and stirring culture in a 1,000 L culture tank for 24 hours, and concentrated to about 100 L by a centrifuge to obtain a seed solution. Next, 72 L of the above inoculum was placed in a 3,000 L culture tank.
And magnesium sulfate (1.2 kg) and aeration rate of 3,000 per minute
L, and the culture was performed under the conditions of a stirring speed of 160 rpm. During the culture, maintain the ethanol concentration in the exhaust gas solution at 150 to 500 ppm.
While continuously feeding a 30% molasses nutrient solution (a feed solution obtained by adding the above-mentioned nitrogen source and phosphoric acid source to molasses), at a temperature of 28 to 33 ° C, p
Aeration and agitation culture was performed for 14 hours at H4-6.

The culture solution is collected and washed by a centrifugal separator, and then the pressed yeast having a water content of 67% is filtered using a filter press.
I got 100kg. If the pressed yeast is refrigerated at 3-5 ° C,
3 weeks can be used for baking without sacrificing quality.

The breads used in the present invention are so-called breads,
Low-sugar dough, high-sugar dough or non-sugar dough such as confectionery bread, French bread, etc. may be used. It can be used, and each can give a refreshing aroma that could not be obtained with bread using conventional yeast.

Next, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

[0022]

Embodiment 1
Saccharomyces separated from seawater by the above method
Loaf of bread was produced by a direct kneading bread method using Selevisie SANK 50192 strain. As a control, a conventional commercially available baker's yeast (Sankyo East, manufactured by Sankyo Co., Ltd.) was used. The production was carried out according to the steps and formulations shown in Tables 1 and 2.

[0023]

[Table 1]

[0024]

[Table 2]

There was no difference in the state of the dough during the process compared to the control. The size of the baked bread was almost unchanged. The fragrance was subjected to a sensory test by 20 selected panelists at room temperature overnight, according to a conventional method. The results are as follows. 1. Comparison of the aroma of bread baked with SANK 50192 strain and commercial baker's yeast.

[0027] 3 people who prefer the scent of bread from commercially available yeasts 17 people who prefer the scent of bread from SANK 50192 strain 0 people who cannot say neither 0 people who like the scent of bread baked with new yeast are overwhelming There were many.

[0027]

Example 2 Saccharomyces cultivated by the method described above
Bread (low-sugar dough) and confectionery bread (high-sugar dough) were produced by the medium seed method, which is an industrial baking method, using Selevisie SANK 50192 strain. A commercial baker's yeast (Sankyo yeast) was used as a control. The production was carried out according to the steps and formulations shown in Tables 3 and 4.

[0028]

[Table 3]

[0029]

[Table 4]

After leaving the baked bread overnight as usual, a sensory test was conducted by 20 selected panelists. The results are as follows. 1. Comparison of aroma between SANK 50192 strain and various types of bread baked with commercially available yeast. Sweet bread Loaf of bread (high sugar dough) (low sugar dough) を Scent of commercially available yeast bread 5 people 4 people who like the fragrance of bread of SANK 50192 strains 15 people 16 people who can't say either 0 people 0 people As mentioned above, the majority of people baked in Saccharomyces cerevisiae SANK 50192 strain which was separated from seawater. It turned out that they liked the scent of bread.

Further, the image of the fragrance of the marine yeast was examined. Eighteen panelists put a mark on each of the keywords shown in Table 5 that seemed to correspond to the scent.

[0032]

[Table 5]

In the statistical analysis, a significant difference test was performed with light, soft, weak, straightforward, gentle, and refreshing as +, and heavy, hard, strong, stimulating, clear, and heatless as-. The results are shown in Table 6.

[0034]

[Table 6]

The scent of bread of the marine yeast SANK 50192 strain has a strong image such as very soft, weak, light and refreshing, and has a 99% reliability difference from bread fermented with commercially available baker's yeast. was there. In addition, images such as light and gentle scents were also applicable (95% reliability).

[0036]

[0037]

[0038]

[0039]

[0040]

[Example 3] Using pressed yeast of SANK 50192 strain and SANK 51692 strain newly isolated from seawater, recently, in order to save labor or improve work in the early morning or greatly improve overtime hours in the baking industry, Bread was produced from bread dough by the overnight production method (long-time medium seed method), which is attracting attention. As a control, a commercially available baker's yeast (Sankyo yeast) was used. The production was performed according to the formulations and processes shown in Tables 8 and 9.

[0041] It should be noted, SANK 51692 strain is also a result of the identification, baker's yeast Saccharomyces Serebishiie (Saccharomyces ce
revisiae ).

[0042]

[Table 8]

[0043]

[Table 9]

The kneaded sponge was left at room temperature for 17 hours. In comparison, the sponge using commercial baker's yeast showed seed droppings and loose dough, whereas Saccharomyces cerevisiae SANK 50192 and SANK isolated from seawater
The 51692 strain had few seed drops and was a medium seed.

The properties of the dough at the time of the main kneading are SANK 501
Those using the 92 strains and the SANK 51692 strain exhibited the same state as in the ordinary medium-class method, had elasticity, tended to be tight, and were easy to carry out subsequent work operations.

Comparing the fragrance of the dough at the end of the medium seed fermentation, those using the SANK 50192 strain and the SANK 51692 strain were fruity, fresh, sweet and mild. The baked bread was left overnight as usual, and a sensory test was conducted with 18 selected panelists. The result is
It is as follows.

1. 1. Comparison of bread baked with commercially available baker's yeast and SANK 50192 strain 3 people who prefer the scent of bread of commercially available yeast 15 people who can not say neither 0 people 2. Comparison of SANK 51692 strain and bread baked with commercially available baker's yeast 2 prefers the scent of commercial yeast bread 16 prefers the scent of bread of SANK 51692 strain 0 can't say either.

As described above, it was found that when both Saccharomyces cerevisiae strains SANK 50192 and SANK 51692 strains separated from seawater were used for bread making, they imparted a fragrance to bread, which is preferred by most people.

The configuration of the panel for the scent sensory test is as follows.

[0050] 11 males age 20-40 years old female 9 people age 20-30 years old

[0051]

As described above, the use of yeast Saccharomyces cerevisiae newly isolated from seawater makes it possible to prepare dough by an overnight production method without special equipment and to bake a fragrant bread.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yoshio Miyamoto 1-12-1 Shibakubocho, Tanashi-shi, Tokyo Sankyo Co., Ltd. (72) Inventor Takao Hosaka 1-12-1 Shibakubocho, Tanashi-shi, Tokyo Sankyo Co., Ltd. (72) Inventor Toshio Sugaura 2-7-12 Ginza, Chuo-ku, Tokyo Sankyo Co., Ltd. (72) Inventor Toru Iwata 1-1-1 Shibakubocho, Tanashi-shi, Tokyo Sankyo Food Co., Ltd. (72) Inventor Atsushi Kasamatsu 1-12-1 Shibakubocho, Tanashi-shi, Tokyo Sankyo Food Co., Ltd. (72) Inventor Masaya Taniguchi 1-12-1 Shibakubocho, Tanashi-shi, Tokyo Sankyo Food Co., Ltd. (56) References JP 60-149338 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 8/04 C12N 1/18 JICST file (JOIS) BIOSIS (DIALOG)

Claims (1)

(57) [Claims] 1. Saccharomyces cerevisiae (Sac
charomycescerevisiae) SAN
A method for producing bread, using K 50192 strain (FERM P-12975) .