JP4468866B2 - Liquid fermented seed, frozen fermented seed dough and method for producing bread using these - Google Patents

Description

  The present invention relates to a liquid fermented seed, a frozen fermented seed dough using the liquid fermented seed, and a method for producing bread using these. More specifically, the present invention uses durum flour as all or part of the flour, and further adds a liquid fermented seed to which honey is added if necessary, a fermented seed dough for mixing the liquid fermented seed and flour, and these The present invention relates to a method for producing bread to be used.

  Conventionally, when preparing lactic acid bacteria fermentation seeds for confectionery and baking, lactic acid bacteria are added to and mixed with raw materials such as flour and water, fermented for a long period of time, and seeded with lactic acid bacteria-containing fermented seeds. Ingredients such as flour and water are added to and mixed in whole or in part and fermented for a long time to carry out seeding. As flour used in this case, ordinary bread flour (strong flour), rye flour and the like are generally used.

  However, bread made using such a conventional lactic acid bacteria fermentation species has a strong acidity and sourness and lacks a mild sour flavor and aroma. In addition, the taste was not umami, sweetness, and richness.

  Accordingly, the object of the present invention is to produce a mild sour-flavored and savory roasted incense that does not have a strong and strong acidity and acid odor, and taste umami, sweetness and richness in producing bread using lactic acid bacteria fermented species. It is to produce a bread having taste and to produce a lactic acid bacteria fermented seed for producing such bread.

The inventors of the present invention have completed the present invention as a result of intensive studies in order to solve the above-described problems related to the prior art. That is, the present invention relates to the following matters.
(1) In preparing the liquid fermented species by mixing and fermenting at least flour, water, and lactic acid bacteria and / or liquid fermented species containing lactic acid bacteria, at least the last preparation in the preparation of the liquid fermented species A method for producing a liquid fermented seed, wherein durum flour is used as all or part of the wheat flour.
(2) A liquid fermented seed characterized by using durum powder as a whole or a part of the flour when seeding the liquid fermented seed by mixing and fermenting at least flour, water and lactic acid bacteria. Manufacturing method.
(3) In carrying out seeding of the lactic acid bacteria-containing liquid fermented species using at least flour, water, and a liquid fermented seed containing lactic acid bacteria prepared by seeding or seeding, A method for producing a liquid fermented seed characterized in that durum flour is used as all or part of the wheat flour at least in the last seed joining.
(4) Inoculating liquid fermented species by mixing and fermenting at least flour, water, and lactic acid bacteria; then using at least flour, water, and all or part of the liquid fermented species after seeding Including, if necessary, performing seeding one or more times using at least flour, water, and all or part of the liquid fermented species after the seeding. It is a manufacturing method of a liquid fermented seed, Comprising: Durum flour is used as all or a part of this wheat flour at least in the last seed joining.
(5) Inoculating liquid fermented species by mixing and fermenting at least flour, water and lactic acid bacteria; then using at least flour, water and all or part of the liquid fermented species after seeding Including, if necessary, performing seeding one or more times using at least flour, water, and all or part of the liquid fermented species after the seeding. A method for producing a liquid fermented seed, wherein durum flour is used as all or part of the flour in seeding and various splicing of the liquid fermented seed.
(6) The method for producing a liquid fermentation seed according to any one of (1) to (5), wherein honey is added in the preparation of the liquid fermentation seed.
(7) The method for producing a liquid fermentation seed according to any one of (1) to (6), wherein yeast for baking is not added in the preparation of the liquid fermentation seed.
(8) The manufacturing method of the liquid fermented seeds of any one of (1)-(7) whose addition amount of the said durum flour is at least 10 mass% or more with respect to the whole quantity of the said wheat flour.
(9) Liquid fermentation of any one of (6)-(8) whose addition amount of the said honey is 0.5-20 mass% with respect to the flour used for preparation of the said liquid fermentation seed | species. Seed production method.
(10) The method for producing a liquid fermentation seed according to any one of (2) and (4) to (9), wherein a fermentation time at the time of seeding the liquid fermentation seed is 18 hours or more.
(11) The method for producing a liquid fermentation seed according to any one of (1) to (10), wherein the liquid fermentation seed is fermented until the pH of the liquid fermentation seed is 4.0 or less.
(12) A non-fluid fermented seed dough is prepared by mixing at least flour with the liquid fermented seed produced by the method according to (1) to (11), and the fermented seed dough is frozen. Method for producing frozen fermented seed dough.
(13) A method for producing bread, comprising adding the liquid fermentation species produced by the method according to any one of (1) to (11) in a kneading step of bread dough.
(14) A method for producing bread, comprising thawing the frozen fermented seed dough produced by the method according to (12) and then adding it in the kneading step of bread dough.

  In the present invention, when preparing a liquid fermented seed, by using durum flour as all or part of the flour, the fermentation of the liquid fermented seed is good for bread produced using this even in a short time. Taste, flavor and aroma can be imparted. More specifically, the lactic acid bacteria fermented species that uses durum flour as a wheat flour in this way feels an irritating sour taste, but the bread produced using this has the umami derived from the fermentation product. , Sweet and rich taste, mild non-irritating sour flavor and savory roasted scent without irritating odor derived from baking in the presence of fermentation products. Moreover, this bread has a crunchy (light) texture. Furthermore, the bread dough manufactured using this fermented seed has good bread-making properties (extensibility, etc.).

  In addition, in the present invention, when preparing a liquid fermented seed, bread produced using a liquid fermented seed added with honey while using durum powder as a wheat flour can be obtained by using durum powder as a flour. More delicious, umami, sweet and rich, non-irritating mild sour flavor, and no pungent odor derived from baking in the presence of fermentation products than bread produced using liquid fermented seeds without addition Roasting incense increases. Moreover, this bread has not only a crunchy texture but also a soft and soft texture.

  In addition, in the present invention, when preparing a liquid fermentation seed, by not adding yeast for baking, lactic acid fermentation by lactic acid bacteria of the liquid fermentation seed can be ensured, whereby baked bread has umami and sweetness. And a good liquid fermented seed that provides a rich taste, mild sour flavor, and a savory roasted scent.

  In addition, the frozen fermented seed dough of the present invention facilitates management and handling during distribution such as delivery and storage and the workability of the person in charge of the mixer in the production line as compared with the liquid fermented seed. Moreover, the bread baked using this frozen fermented seed dough has an even better taste, flavor and aroma.

  The present invention is to prepare at least the last preparation in the preparation of the liquid fermented species in preparing the liquid fermented species by mixing and fermenting at least flour, water, and a liquid fermented species containing lactic acid bacteria and / or lactic acid bacteria. The method for producing a liquid fermented seed characterized in that durum flour is used as all or part of the wheat flour. Here, in the present invention, the “liquid” fermentation species means a fermentation species that has fluidity and lacks shape retention and plasticity. In the present invention, “durum flour” means wheat flour obtained from durum wheat.

  In the present specification, “preparation of liquid fermentation species” refers to the first liquid fermentation species (in this industry, sometimes referred to as the first species, the parent species, the first species, etc.). Preparation) (referred to as seeding), preparation of liquid fermented seed using the seeded initial seed (referred to as seeding), and preparation of one or more liquid fermenting seeds using the seeded liquid fermenting seed It means to include each of them (referred to as seed-joining). In the preparation of the liquid fermented seed of the present invention, it may or may not be performed, and when seeding is performed, it may be performed any number of times. Specifically, for example, when preparing a liquid fermented seed without performing seeding, only the first seeding is performed to prepare the liquid fermented seed. Moreover, when seeding and seeding are performed 5 times in total to prepare a liquid fermentation seed, seeding is performed 4 times after the initial seeding. Furthermore, when seeding and seeding are performed 10 times in total to prepare a liquid fermentation seed, seeding is performed 9 times after the initial seeding.

  In the present invention, “at least the last preparation in the preparation of the liquid fermentation species” means that in the preparation of the liquid fermentation species of the present invention, seeding and seeding are performed once or more in total. Or in the case of the last seeding (in the case of seeding). Thus, for example, when preparing a liquid fermented seed without performing seeding, seeding corresponds to “last preparation”. In addition, for example, when preparing a liquid fermented seed by performing seeding and seeding twice in total (seeding once and seeding once), seeding (seeding using the first seed as the original seed) may occur. This corresponds to the “last preparation”. In addition, for example, in the case of preparing a liquid fermentation seed by performing seeding and seeding a total of 5 times (1 seeding and 4 times seeding), 4th seeding (3 times seeding was performed) The latter is the “last preparation”.

  In the present invention, “durum flour is used as all or part of wheat flour in at least the final preparation in the preparation of the liquid fermentation species”. That is, in the present invention, in the above-mentioned seed raising (in the case of no seeding) or the last seeding (in the case of seeding), durum flour is used as all or part of the flour. However, the lactic acid bacteria-containing liquid fermented seed used as the original seed when performing the last splicing will be the first liquid fermented seed or the spliced liquid fermented seed. It does not have to be used. However, it is desirable to use durum flour as a whole or a part of wheat flour in seeding or seeding, which is a stage before the last seeding. In addition, seeding or seeding of the previous stage, such as that of the previous stage of seeding or seeding, that of the previous stage, further of that of the previous stage, etc. It is even more desirable to use durum flour as all or part of the flour.

  Moreover, in one aspect, the present invention uses durum flour as a whole or a part of the flour when seeding the liquid fermentation species by mixing and fermenting at least wheat flour, water, and lactic acid bacteria. It is a manufacturing method of the liquid fermentation seed | species characterized by these.

  Moreover, in a certain aspect, the present invention uses at least wheat flour, water, and a liquid fermented species containing lactic acid bacteria prepared by seeding or seeding. It is a method for producing a liquid fermented seed characterized in that durum flour is used as all or part of the wheat flour in at least the last seed splicing of the liquid fermented seed. In this case, the lactic acid bacteria-containing liquid fermented species used as the original species when performing the last splicing will be either the first liquid fermented species or the spliced liquid fermented species, but the flour is durum. The use of powder is not always essential. However, it is desirable to use durum flour as a whole or a part of the wheat flour in the seeding or seeding in the previous stage of “the last seeding”. It is more preferable to use durum flour as a whole or part of the flour in seeding or seeding at a later stage, such as that of the stage, or even that of the previous stage. More desirable.

  Moreover, in one aspect, the present invention seeds a liquid fermented species by mixing and fermenting at least flour, water, and lactic acid bacteria; then, at least flour, water, and the liquid fermented species after the seeding 1 or more using at least flour, water, and all or part of the liquid fermented species after the seeding, if necessary. A method for producing a liquid fermented seed, wherein durum flour is used as all or part of the wheat flour at least at the last seed-joining.

That is, the method for producing a liquid fermented seed according to the present invention uses durum flour as all or part of the flour in at least the final preparation of the liquid fermented seed.
By using durum flour as the whole or part of the flour in the preparation of the liquid fermented seed, even if the fermentation of the liquid fermented seed is in a short time, it imparts good taste, flavor and aroma to the bread produced using this Will be able to. More specifically, the lactic acid bacteria fermented species that uses durum flour as a wheat flour in this way has an irritating acidity per se, but the bread produced using this has a umami taste, a sweet and rich taste, It makes it possible to give a mild roasted scent without a stimulating odor derived from baking in the presence of a mild sour flavor and fermentation product that is not stimulating. Moreover, this bread has a crunchy texture. Furthermore, the bread dough manufactured using this fermented seed has good bread-making properties.

  The reason for this is that durum flour has a higher ash content than other wheat flours and contains a large amount of nutrient sources for lactic acid bacteria. That is, generally, the strong bread baking flour has an ash content of about 0.5% or less, whereas the durum flour has an ash content of about 0.7% or more. Therefore, it is estimated that it is because fermentation of lactic acid bacteria is accelerated | stimulated and more fermentation products, such as lactic acid, are produced | generated.

  In a more preferred embodiment of the present invention, durum flour is used as all or part of the flour in the seeding or splicing of the previous stage of the “final preparation”, and that of the previous stage, In addition, durum flour is used as all or part of the wheat flour for seeding or splicing at a later stage, such as that of the previous stage.

  Also, in the most preferred embodiment, the present invention seeds the liquid fermented species by mixing and fermenting at least flour, water, and lactic acid bacteria; then, at least flour, water, and liquid fermentation after the seeding Use all or part of the seed for seeding; if necessary, perform seeding once using at least flour, water, and all or part of the liquid fermented seed after seeding or A method for producing a liquid fermented seed, wherein durum flour is used as all or part of the flour in seeding and various splicing of the liquid fermented seed. It is.

  Here, in the present invention, it is desirable that durum flour is added in an amount of at least 10% by mass or more with respect to the total amount of the wheat flour for each addition. This makes it possible to achieve the taste, flavor and aroma of the bread of the present invention described above with some stability. Similarly, it is more desirable to add 20% by mass or more of the durum powder, and it is even more desirable to add 30% by mass or more. Furthermore, in the present invention, it is possible to make the whole amount of the wheat flour into durum flour, and this makes it possible to realize the most preferable taste, flavor and aroma of the bread of the present invention described above. However, even if the whole amount of flour is not durum flour, the preferred bread taste and flavor of the present invention described above can be obtained by blending 30 to 70% by weight and 40 to 60% by weight durum flour with respect to the total amount of flour. And a fragrance can be reliably realized.

  Moreover, the liquid fermentation seed | species of this invention is comprised from the liquid fermentation seed | species containing at least wheat flour, water, and lactic acid bacteria or lactic acid bacteria, and in the manufacturing method of the liquid fermentation seed | species of this invention, lactic acid bacteria are used. The bacterial species of lactic acid bacteria to be used is not particularly limited as long as it does not interfere with the purpose and effect of the present invention, and any bacterial species can be used. Preferable examples include bacteria that produce a large amount of lactic acid from saccharides such as glucose and belonging to the genus Lactobacillus, Leuconostoc, Streptococcus, Pediococcus, and the like. Specifically, for example, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus sanfrancisensis, Lactobacillus italicas, Lactobacillus hirugardi, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus delbrucky, Lactobacillus reichmanni, Lactobacillus pastorianus, Lactobacillus buchineri, Lactobacillus frucutivorans, Lactobacillus luteri, Lactobacillus paraalimenta Rius, Leuconostok Oianos, Leuconostok Dextranicum, Leuconostok Cremoris, Streptococcus thermophila , Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetilactis, Streptococcus salivarius, Streptococcus faecalis, Pediococcus pentosaceus, Pediococcus halofilus, Pediococcus entocolicus Halophilus, Lactococcus lactis and the like can be mentioned. These lactic acid bacteria can be used alone or in combination of two or more.

  In the seeding of the liquid fermentation species, it is necessary to add lactic acid bacteria, but as the form of lactic acid bacteria to be added, there are isolated cultured cells comprising lactic acid bacteria, isolated cultured cells containing lactic acid bacteria, fermentation broth, fermentation product , These dry powders, and a mixture of two or more of these, and natural fungi attached to flour and the like. Therefore, in the present invention, when adding lactic acid bacteria, artificially isolated and cultured lactic acid bacteria, fermentation liquid, fermented products, dry powders thereof, etc. are not added, but instead natural bacteria containing lactic acid bacteria Lactic acid bacteria may be incorporated into the liquid fermented species by adding flour to which is attached. Thus, “adding lactic acid bacteria” here means including the use of only the latter natural bacteria. In addition, when using wheat flour in order to prepare lactic acid bacteria, such as this fermented liquid, fermented material, and these dry powders, you may use durum flour as this wheat flour.

  On the other hand, in the seeding of the liquid fermentation species, in addition to the lactic acid bacteria-containing liquid fermentation species as the original species, isolated cultured cells containing lactic acid bacteria, fermentation liquids, fermentation products, these dry powders, other Of these, it is usually not always necessary to artificially add lactic acid bacteria having one or more forms, but they may be added. In particular, even if it is fermented for the required time, if the necessary or sufficient growth of lactic acid bacteria cannot be achieved, the deficiency of the number of growing bacteria can be captured by adding the lactic acid bacteria themselves. .

  Therefore, the addition of the lactic acid bacteria as described above is necessary for the seeding of the first species, but may also be performed for the seeding. Furthermore, even when added at the time of seed joining, it may be added every time every kind of joining, or at intervals such as every second, every third, every three times during seed joining. Or may be added irregularly arbitrarily.

When artificially adding lactic acid bacteria in the preparation of the liquid fermentation species, the number of lactic acid bacteria to be added depends on the conditions such as the number of bacteria in the liquid fermentation species, the bacterial species, the fermentation conditions, the speed of bacterial count growth, the final fermentation state to be obtained, etc. It can be adjusted accordingly. Specifically, although not limited thereto, for example, it is preferable to add so that 1 × 10 ⁴ to 1 × 10 ⁷ CFU / g of lactic acid bacteria exist in the liquid fermentation species before fermentation. That is, when lactic acid bacteria are artificially added during seeding, including lactic acid bacteria attached to the flour, and when lactic acid bacteria are artificially added during seeding, the lactic acid bacteria attached to the flour and the original It is preferable to add so that the lactic acid bacteria of the said number of bacteria including the lactic acid bacteria in a seed | species exist in the liquid fermentation seed | species before fermentation. Although this is not limited to, for example, it is in a liquid fermentation species after fermentation, it is preferable that the lactic acid bacteria is present ^{1 × 10 7 ~1 × 10 10} CFU / g.

  As wheat flour constituting the liquid fermented seed of the present invention, it is common to use strong flour in addition to the durum flour, but medium flour, weak flour, etc. can also be used, and these multiple types are used in combination. You can also.

  The liquid fermented seed is composed of at least flour, water, and a liquid fermented seed containing lactic acid bacteria or lactic acid bacteria. If necessary, in addition to these raw materials, the liquid fermented seed is used for a conventional liquid fermented seed. All the raw materials that have been used (specifically, for example, flours other than wheat flour such as rye flour, dairy products, fats and oils, salts, malts, thickeners, etc.) are used as long as they do not interfere with the purpose and effect of the present invention. be able to.

  The constituent ratio of the flour and water is not particularly limited, and the ratio conventionally used for liquid fermentation species can be used. Specifically, for example, 50 to 150% by mass of water can be used with respect to the flour.

  Conventional methods can also be used to prepare the liquid fermented seed, i.e. seeding and seeding. As a seeding method, specifically, for example, in one embodiment, as the seeding of the first seed, the raw material can be stirred for 10 to 30 minutes and then cultured at 27 to 33 ° C. for 6 hours or more. . During the culture, intermittent stirring can be performed periodically. When not performing seed splicing as described below, it is desirable to use the original seeds after stirring for a long time, preferably 40 to 48 hours. Specifically, as a method of seeding, for example, in a certain aspect, the same raw materials and use ratio as the liquid fermentation seed, that is, 100% by mass of flour, 50 to 150% by mass of water, 10 to 10% of the original species 10 50% by mass, lactic acid bacteria can be mixed and stirred as necessary, and cultured at 27 to 33 ° C. for 6 hours or more.

  In one embodiment of the present invention, it is desirable to add honey when preparing the liquid fermentation species. Here, in this specification, “honey” refers to honey collected by bees from flowers and the like, and any kind of honey can be used in the present invention.

  In the preparation of liquid fermented seeds, durum flour is used as wheat flour, and when honey is added, lactic acid fermentation by the lactic acid bacteria of the liquid fermented seeds is significantly accelerated, and the amount of organic acids, especially lactic acid, in the liquid fermented seeds is significantly increased. Thus, the liquid fermented species has no alcohol odor, a slight acidity, a strong lactic acid flavor, and a unique rich sweet and sour scent. In the present invention, durum flour and honey can be used in separate seeding or seeding, but durum flour and honey can be used in the same seeding and seeding, that is, all or one of the flours. It is also preferred to add honey in seeding and / or seeding using durum flour as part.

  Bread produced using a liquid fermented seed prepared by adding both durum flour and honey, and bread produced using a liquid fermented seed prepared by adding only durum flour and without adding honey In comparison, there is an increase in umami, sweet and rich taste derived from the fermentation product, a mild sour flavor that is not irritating, and a savory roasted scent without the irritating odor derived from baking in the presence of the fermentation product. Moreover, this bread has not only a crunchy texture but also a soft and soft texture. Furthermore, the bread dough manufactured using this liquid fermentation seed has favorable bread-making property.

  Also in this embodiment, “preparation of liquid fermentation species” means seeding of the first species, seeding of the seeded liquid fermentation species (first species), and one time of the seeded liquid fermentation species (joining species) or It means to include each of multiple times of seed joining.

  Therefore, when honey is added in the present invention, honey can be added when seeding the first species by mixing and fermenting at least flour, water, and lactic acid bacteria. In this case, it is preferable to use durum flour as all or part of the wheat flour and add honey during seeding.

  In addition, honey is added when seeding the lactic acid bacteria-containing liquid fermentation species by mixing and fermenting at least flour, water, and a liquid fermentation species containing lactic acid bacteria prepared by seeding or seeding. be able to. In this case, in the seed joining for adding honey, it is preferable to use durum flour as all or part of the flour and also add honey.

  Here, when performing the seed transfer of the lactic acid bacteria-containing liquid fermented seed, it is essential to add honey even in the seed seeding of the first seed when the seed is seeded as the original seed. However, it is desirable to add honey, and it is more desirable to add honey while using durum flour as all or part of the flour. Similarly, when liquid fermented seeds that have been spliced as the original species are to be spliced, it is not essential to add honey even in the previous splicing, but it is possible to add honey. Desirably, it is more desirable to use durum flour as all or part of the flour and to add honey.

  And even when honey is added in performing the seeding of the liquid fermented seed in this way, at least in the “final seeding” in the above-mentioned meaning, after using durum flour as all or part of the flour It is desirable to add honey. In addition, it is desirable to use honey also in seeding or seeding before the last seeding, more preferably using durum flour as all or part of the flour and adding honey. It is desirable. Furthermore, it is desirable to add honey also at the seeding or seeding before the last seeding, more preferably using durum flour as part or all of the flour and adding honey. In addition, it is desirable to add honey in seeding or splicing in a stage that goes back in order, and preferably in the flour. It is even more desirable to use durum flour as a whole or part of it and to add honey.

  Further, at least flour, water and lactic acid bacteria are mixed and fermented to cause seeding of the first liquid fermented seed (first seed), and then at least flour, water and all or one of the liquid fermented seed after seeding. Part, by mixing and fermenting these, if necessary, further using at least flour, water, and all or part of the liquid fermentation species after the seeding, When performing seed splicing once or a plurality of times by mixing and fermenting these, honey can also be added in seeding and various splicing of the liquid fermented seeds. In this case, it is preferable to use durum flour as the whole or a part of the flour and add honey in seed raising and various splicing to which honey is added.

  Moreover, as for the addition amount of the said honey, it is desirable to use only 0.5-20 mass% with respect to the flour used for preparation of the said liquid fermentation seed | species for every addition. As a result, the texture, taste, flavor and aroma of the bread of the present invention described above can be realized with some stability. When the amount of honey added is less than this, the texture, taste, flavor and aroma of bread due to the addition of the honey of the present invention are reduced. On the other hand, when the amount of honey added is larger than this, acidity and bitterness appear strongly in the liquid fermented seed, which affects the taste, flavor and aroma of the baked bread. Furthermore, in the present invention, it is more desirable to add honey by 1 to 10% by mass, and it is even more desirable to add only 3 to 7% by mass. Thereby, the food texture, taste, flavor, and aroma of the preferred bread of the present invention described above can be surely realized.

  Furthermore, in the present invention, in the preparation of the liquid fermentation seeds, it is desirable not to add bread making yeast. Furthermore, in the preparation of the liquid fermentation seeds to which honey is added, it is not necessary to add bread making yeast. Particularly desirable. Here, in the present invention, the “yeast for baking” means a yeast whose fermentation power is enhanced so as to be suitable for fermentation of bread dough. Therefore, the yeast adhering to flour such as wheat flour for preparing the liquid fermentation species does not correspond to the “baking yeast” of the present invention, and does not affect the lactic acid fermentation by lactic acid bacteria. It may be mixed in.

  Thus, by not adding the yeast in the preparation of the liquid fermented seed, it becomes possible to ensure lactic acid fermentation by lactic acid bacteria in the liquid fermented seed, and the baked bread has umami, sweetness and rich taste, A good liquid fermented seed can be produced that imparts a mild sour flavor that is not irritating, as well as a savory roasted scent without an irritating odor. This is because, when the yeast is added, lactic acid fermentation by lactic acid bacteria is suppressed by the fermenting ability of the strong yeast (the assimilable saccharide is deprived by the strong fermenting power of the yeast in the liquid fermentation species, and the nutrient source of the lactic acid bacteria. This is because the alcohol component produced by strong yeast fermentation gives off an alcoholic odor and counteracts the lactic acid flavor.

  Moreover, in this invention, when preparing the said liquid fermented seed, it is desirable to ferment until the pH of this liquid fermented seed becomes 4.0 or less. This is because the bread taste, flavor, and fragrance of the present invention described above can be realized with some stability. When the pH after completion of fermentation of the liquid fermentation species is higher than this, the liquid fermentation species may be insufficiently fermented. This lack of fermentation may affect the taste, flavor and aroma of the baked bread. . Furthermore, the pH of the liquid fermented species after fermentation is more preferably 3.8 or less, and even more preferably 3.5 to 3.7.

  Thus, in order to adjust the pH after completion of fermentation of the liquid fermentation species, in preparing the liquid fermentation species, it is desirable to ferment for 18 hours or more in the seeding of the liquid fermentation species, and 20 hours. It is more desirable to ferment as described above, and it is even more desirable to ferment for 22 hours or more. Furthermore, when the first seed is added in the kneading process of bread dough without subsequent seeding, it is desirable to ferment the first seed after the stirring for 40 to 48 hours, and further for 44 to 48 hours. On the other hand, it is desirable to ferment for 6 hours or more, more desirably 8 hours or more, and even more desirably 10 hours or more in the seeding of the liquid fermentation species.

  Moreover, in one aspect, the present invention creates a non-fluid fermented seed dough by mixing at least flour with the liquid fermented seed produced by the above method, preferably dividing and rounding, and shaping as necessary Then, the method for producing a frozen fermented seed dough, wherein the fermented seed dough is frozen.

  Thus, by making liquid fermented seed into frozen fermented seed dough, management and handling at the time of distribution, such as delivery and storage, and the workability of the person in charge of the mixer in the production line are facilitated compared to liquid fermented seed. Moreover, the bread | bread which has a much better taste, flavor, and fragrance can be manufactured by baking using this frozen fermented seed material | dough.

  Because the lactic acid bacterium contained in the frozen fermented seed dough absorbs a large amount of water during the fermentation of the liquid fermented seed and swells greatly, freezing it expands the volume of the microbial cell. Ruptured and frozen in a collapsed state. As a result, the lactic acid bacteria are almost killed and become inactive. When the frozen fermented seed dough is thawed, flavor components such as amino acids are released from the disintegrated cells into the thawed fermented seed dough. For this reason, the bread | baked using this fermented seed dough will increase much more favorable taste, flavor, and fragrance. That is, the above-mentioned umami, sweetness and rich taste derived from the use of liquid fermented seeds that have been sufficiently fermented and matured, and additional amino acids released from dead cells, etc. to a mild sour flavor Addition of these derived from using the fermented seed dough containing flavor components increases the taste and flavor. In addition, the addition of flavor components such as this additional amino acid promotes the formation of compounds by the Maillard reaction during baking of the dough, resulting in an increase in savory roasted scent.

  When making a liquid fermented seed into a frozen fermented seed dough, first, at least flour is mixed with the prepared liquid fermented seed to create a non-fluid fermented seed dough. The ratio of a liquid fermented seed and wheat flour is not particularly limited as long as it is a ratio capable of forming a non-fluid fermented seed dough. Specifically, for example, 30 to 150% by weight of wheat flour, preferably 35 to 60% by weight of wheat flour, and more preferably 40 to 50% by weight of wheat flour can be used with respect to the liquid fermentation species.

  In producing the fermented seed dough, raw materials other than wheat flour are usually not necessary, but in addition to wheat flour, raw materials such as salt, saccharides, oils and fats, milk-derived raw materials such as skim milk, water, etc. Each can be added in an appropriate amount. In particular, water may be added in an amount of 0 to 5% by mass with respect to the liquid fermented seed in order to adjust the hardness of the fermented seed dough to be prepared.

  Here, the “non-fluid state” means a viscoelastic state having a certain degree of shape retention and plasticity in a state where no fermentation action is applied, such as bread dough. More specifically, it means a state in which at least a dividing machine or a rounding machine used for production of ordinary bread dough can be divided or rounded.

The mixing of the fermented seed dough and flour is preferably stirred until the flour and liquid fermented seed are uniformly kneaded and the fermented seed dough becomes non-fluid.
Furthermore, when freezing the fermented seed dough prepared in this way, in the present invention, it is possible to quickly freeze the fermented seed dough prepared by mixing without fermenting the fermented seed dough as much as possible before freezing. Yes, desirable. This is because in this embodiment, it is possible to impart a flavor to bread by a flavor component released mainly from the killed cells of lactic acid bacteria fermented in the fermented seed dough without any particular fermentation. Moreover, since long-time fermentation of fermented seed dough is unstable like the fermentation of liquid fermented seeds, strict management of fermentation conditions is required, and facilities for this are also required. If the management of this fermentation process is insufficient, the fermentation of the fermented seed dough may become unstable before and after the fermentation seed dough splitting process, and the quality of the baked bread may become unstable. is there. In addition, if the fermented seed dough is fermented too much before the fermented seed dough is divided, the fermented seed dough becomes semi-fluid and mechanical division / rounding is difficult. Furthermore, if the fermented seed dough is excessively fermented after the fermentation seed dough is divided, when the fermented seed dough contains yeast for baking, the fermented seed dough expands and is distributed and stored. The loss of space, the skin of the fermented seed dough becomes weak due to expansion, and the skin is broken or collapsed during frozen storage or delivery, causing ill taste components to escape. That is, the above-described problems associated with fermentation of the fermented seed dough can be solved by quickly freezing the prepared fermented seed dough.

  Here, in the case of “quickly” freezing, the fermented seed dough after mixing is not intentionally fermented or aged, for example, using a fermentation room in which temperature and humidity are controlled. It means freezing. On the other hand, after mixing, the temperature of the fermented seed dough is measured, the weight is measured, and it waits to be put into the dividing machine, and when the dividing machine is a divider with a hopper, In the manufacturing process at the actual industrial production site of the fermented seed dough, waiting until it is actually divided, and / or transported to the refrigerator by a conveyor such as a belt conveyor after division or division / rounding. In addition, there is no need to eliminate until the lapse of time that is unavoidable for management, and such passage of time is allowed. Specifically, for example, after mixing the liquid fermented seed and flour, preferably within 50 minutes, more preferably within 40 minutes, even more preferably within 30 minutes, even more preferably within 20 minutes, most preferably 10 minutes. Freezing can be started within.

  Moreover, before freezing the fermented seed dough, it is desirable to divide the fermented seed dough after mixing into small pieces (for example, specifically 50 to 500 g), round it, and shape it as necessary. By doing so, refrigeration efficiency, ease of handling and storage, and workability during breadmaking are improved. Here, “shaping” includes not only rounding and shaping into a spherical shape, but also shaping into a cocoon shape, a plate shape, a rod shape, or other shapes, which hinders the objects and effects of the present invention. If not, it means to include any shape.

  And in dividing the fermented seed dough after mixing, the fermented seed dough is divided immediately after mixing. Here, “immediately” means that the fermented seed dough after mixing is made as much as possible without intentionally fermenting or aging, for example, using a fermentation room in which temperature and humidity are controlled. It means to divide quickly. On the other hand, as described above, there is no point in eliminating the unavoidable elapse of time until the next step, as described above, on the soot temperature, weight measurement, waiting for division. The elapsed time is preferably within about 30 minutes, more preferably 20 minutes or less, and even more preferably 10 minutes or less.

  The reason for immediately dividing the fermented seed dough after mixing is as described above. Furthermore, when the fermented seed dough is fermented before division, the longer the fermentation time, the more lactic acid bacteria and yeasts of the species other than the lactic acid bacteria contained in the fermented seed dough from the beginning grow. As a result, there is a possibility that the fermentation seed dough may be prevented from obtaining the bread flavor and bread-making properties that are originally intended.

The frozen fermented seed dough can be stored frozen in its production site, frozen and delivered to the site of use, or stored frozen in a third-party freezer warehouse or distribution facility until use.
The frozen fermented seed dough produced in this way can be immediately added in the kneading process of bread dough by thawing.

Furthermore, in a certain aspect, this invention is a manufacturing method of bread including adding the liquid fermented seed manufactured by said method at the kneading | mixing process of bread dough.
Moreover, in a certain aspect, this invention is a manufacturing method of bread | pan including adding in a kneading | mixing process of bread dough after thawing | decompressing the frozen fermented seed dough manufactured by said method.

  As a method for thawing the frozen fermented seed dough, any method such as room temperature thawing, high temperature short time thawing, low temperature long time thawing, or the like can be employed. The degree of thawing may be such that it can be uniformly mixed with other bread dough ingredients in the dough mixing process, but it is desirable to thaw until the entire frozen fermented seed dough is completely thawed.

  And, when thawing the frozen fermented seed dough and adding it to bread dough, in order to realize the above-mentioned action and effect more reliably, the amino acid content in the fermented seed dough after thawing is 500 ppm or more. Desirably, it is desirably 600 ppm or more, and more desirably 700 ppm or more.

  When adding the liquid fermented seed and the fermented seed dough to bread dough, it is desirable to add 1 to 40% by weight, or 3 to 30% by weight, based on the flour constituting the bread dough. It is more desirable to add, and it is still more desirable to add 5-20 mass%. When adding both, the ratio of both may be arbitrary.

  As a method for producing bread dough using the liquid fermented seed or frozen fermented seed dough of the present invention, various production methods such as a medium seed method, a straight method, a no-time method, a short-time production method and the like can be employed without particular limitation.

  Further, the fermented seed dough obtained by thawing the liquid fermented seed and frozen fermented seed dough of the present invention may be added at any stage of the bread dough kneading process. For example, when producing bread dough by the middle seed method, the fermented seed dough can be added in one or both of the middle seed kneading process and the main koji process.

The present invention can be used for the production of any bread, for example, the production of various breads such as bread, French bread, confectionery bread, buns, coffee cake, steamed bread, pizza, donut, sweet roll, roll, pastry, Danish pastry, etc. Can be used. Preferably, it can be used for the production of lean blends such as bread and French bread.
[Example]

Preparation of liquid fermented seed (first seed and joint seed) [Example 1-1]

(1) Preparation of Liquid Fermentation Species (Initial Species) Raw materials consisting of the following blends were mixed, and the mixture was fermented at 27 ° C. for 45 hours to induce the liquid fermentation species (initial genus). The pH of the liquid fermented seed after seeding was 4.0. The liquid fermentation species was stored at 10 ° C. In addition, the ash content of the used durum powder was about 0.75% (the same durum powder was used in the following examples).

(2) Preparation of joint seeds Using a part of the initial seeds as raw seeds, raw materials having the following composition were mixed, and the mixture was fermented at 27 ° C for 8 hours to prepare liquid fermented seeds (joint seeds). Such seeding was repeated twice. The pH of this liquid fermentation species was 4.0. The liquid fermentation species was stored at 10 ° C.

［実施例１−２］

[Example 1-2]

A liquid fermented seed was prepared by seeding and seeding under the same conditions as in Example 1-1 except that yeast was not added.
[Example 1-3]

Inoculation and seeding were performed under the same conditions as in Example 1-1 except that 5% by mass of honey was added to the flour in the liquid fermentation seed. As the honey, forsythia honey having a sweetness of about 106, including about 0.5% sucrose, about 40% glucose, about 44% fructose, about 1% oligosaccharide and others (in the following examples) Also used the same honey).
[Example 1-4]

Seed raising and seeding were performed under the same conditions as in Example 1 except that 5% by mass of honey was added to the flour in the liquid fermentation seed without adding yeast.
[Example 1-5]

(1) Preparation of Liquid Fermentation Species (First Species) Raw materials comprising the following blends were mixed, and the mixture was fermented at 27 ° C. for 27 hours to seed the liquid fermentation Species (initial seeds).

(2) Preparation of liquid fermented seed (joint seed) Using a part of the liquid fermented seed (primary seed) as the original seed, raw materials consisting of the following ingredients are mixed, and the mixture is fermented at 27 ° C for 24 hours to be liquid A fermented seed (joint seed) was prepared.

  Next, starting from a part of the joint seed, the raw materials having the same composition are mixed, and the mixture is fermented at 27 ° C. for 24 hours with regular stirring to obtain a liquid fermented seed (joint seed). Prepared.

  Furthermore, using a part of the joint seeds as the original seeds, the raw materials having the same composition are mixed, and the mixture is fermented at 27 ° C. for 12 hours with regular stirring to obtain liquid fermented seeds (joint seeds). Prepared and stored at 10 ° C. for 12 hours.

Using a part of the spliced seeds after storage as the original seeds, the raw materials consisting of the following blends are mixed, and the mixture is fermented at 27 ° C for 8 hours to prepare a liquid fermented seeds (joint seeds) and stored at 10 ° C. did. Thereafter, similarly, mixing, fermentation and storage of the following blended raw materials were repeated many times. In this liquid fermented species, about 7 × 10 ⁸ CFU / g of Lactobacillus sanfrancensis was present as a lactic acid bacterium.

  A part of the spliced seeds that were repeatedly spliced as described above were used as the original seeds, the raw materials consisting of the following blends were mixed, and the mixture was fermented at 27 ° C. for 8 hours to prepare a liquid fermented seeds (joint seeds). . Such seed joining (mixing and fermentation of the following blended raw materials) was repeated once more. The pH of the liquid fermented seed after the preparation was 3.8. This liquid fermented seed was stored at 10 ° C.

(3) Preparation of fermented seed dough Each of the first and joint seeds is used as the liquid fermented seed, and 45% by weight of strong flour is added to 100% by weight of the liquid fermented seed and mixed (at 80 rpm for 4 minutes). did. The mixture was immediately divided into 100 g and rounded, and then quickly frozen at −40 ° C. for 25 minutes, and the frozen fermented seed dough was individually packaged and stored frozen at −20 ° C. for 1 week.
[Example 1-6]

(1) Preparation of joint seeds Using the same original seed as the original seed used when seeding by adding durum powder, honey and lactic acid bacteria in Example 1-5, a raw material comprising the following composition: And the mixture was fermented at 27 ° C. for 8 hours to prepare a liquid fermented seed (joint seed). The pH of the liquid fermented seed after the preparation was 3.8. The liquid fermentation species was stored at 10 ° C. This seeding was repeated once more.

(2) Production of fermented seed dough Using the liquid fermented seed prepared in (1), 45% by weight of wheat flour (strong flour) was mixed with 100% by weight of the liquid fermented seed (at 80 rpm for 4 minutes). This mixture was immediately divided into 100 g and rounded, and then quickly frozen at −40 ° C. for 25 minutes, and the frozen fermented dough was packaged and stored frozen at −20 ° C. for 1 week.
[Example 1-7]

(1) Preparation of joint seeds Using the same original seed as the original seed used when seeding by adding durum powder, honey and lactic acid bacteria in Example 1-5, a raw material comprising the following composition: And the mixture was fermented at 27 ° C. for 10 hours to prepare a liquid fermented seed (joint seed). In this liquid fermented species, about 8 × 10 ⁸ CFU / g of Lactobacillus sanfrancensis was present as a lactic acid bacterium. The pH of the liquid fermented seed after the preparation was 3.7. The liquid fermentation species was stored at 10 ° C.

(2) Preparation of fermented seed dough Using the liquid fermented seed prepared in (1), 40% by weight flour (strong flour) and 3% by weight water were mixed with respect to 100% by weight of the liquid fermented seed. . At this time, water was added in advance to the liquid fermented seed and mixed (2 minutes at 80 rpm), and then flour was added and mixed (2 minutes at 80 rpm, 10 seconds at 160 rpm). This mixture was immediately divided into 100 g and rounded, and then quickly frozen at −40 ° C. for 25 minutes, and the frozen fermented dough was packaged and stored frozen at −20 ° C. for 1 week.
[Examples 1-8 to 1-12]

(1) Preparation of Liquid Fermentation Species (Initial Species) Raw materials consisting of the following blends were mixed, and the mixture was fermented at 27 ° C. for 45 hours to induce the liquid fermentation species (initial genus). The pH of the liquid fermented seed after seeding was 3.6 to 3.7. The liquid fermentation species was stored at 10 ° C.

(2) Preparation of fermented seed dough 45% by mass of strong flour was added to 100% by mass of the liquid fermented seed (initial seed) after seeding and mixed (at 80 rpm for 2 minutes). This mixture was immediately divided into 100 g, and quickly frozen at −40 ° C. for 25 minutes, and the frozen fermented seed dough was individually packaged and stored frozen at −20 ° C. for 1 week.
[Example 1-13]

  A fermented seed dough was prepared in the same manner as in Example 1-10, except that the flour constituting the fermented seed dough was changed to 40% by mass with respect to the liquid fermented seed.

(1) Manufacture of bread French bread was manufactured by the following composition and process using the first seed and the joint seed prepared in Example 1-1 as the liquid fermentation seeds.

(2) Results The French bread produced in this way has both umami, sweetness and richness, mild sour flavor, and savory roasted scent, regardless of whether the first or joint type is used. Was. Moreover, since the yeast for breadmaking was added to the liquid fermented seed, the strong flavor and aroma of the alcohol and organic acid derived from yeast fermentation were added. The texture was sakui texture. Moreover, this bread dough had good bread-making properties such as extensibility.

(1) Manufacture of bread French bread was manufactured by the same composition and process as the said Example 2 using the first seed | species and joint seed which were prepared in the said Example 1-2 as liquid fermentation seeds, respectively.
(2) Results The French bread obtained in this way has no umami, sweetness and richness, mild sour flavor, and no pungent odor, regardless of whether the first or joint type is used. Had a fragrant roasted incense. In particular, since the French bread of Example 3 used a liquid fermented seed to which no yeast for breadmaking was added in seeding and seeding, the flavor and aroma of alcohol and organic acid derived from yeast fermentation were added. In addition, it had a stronger taste, sweetness and richness, sour flavor and savory roasted scent than the French bread of Example 2. Also, the texture was a sakui texture. Furthermore, this bread dough had good bread-making properties such as extensibility.

(1) Manufacture of bread French bread was manufactured by the same composition and process as the said Example 2, respectively using the first seed | species and the joint seed | species prepared in the said Example 1-3 as liquid fermentation seed | species.
(2) Results The French bread obtained in this way has a savory, sweet and rich taste, mild sour flavor, and a savory roasted scent, regardless of whether the first or joint type is used. Had. However, since yeast for breadmaking was added to the liquid fermented seed, the relatively strong flavor of alcohol and organic acid derived from yeast fermentation was added.

  In particular, the French bread obtained in Example 4 was not as much as in Example 3 due to the influence of the flavor and aroma of alcohol and organic acid due to the addition of bread-making yeast. It had a stronger umami, sweet and rich taste, sour flavor and a savory roasted scent than the French bread obtained in Example 2.

  The texture was crisp (light) and soft. Furthermore, the bread dough had good bread-making properties such as extensibility.

(1) Manufacture of bread French bread was manufactured by the same composition and process as the said Example 2 using the first seed | species and the joint seed | species prepared in the said Example 1-4 as liquid fermentation seeds, respectively.
(2) Results Whether the first seed or the joint seed is used, the baked French bread has a deeper umami, strong sweetness and rich taste, and a milder taste than the French bread of Example 2 and Example 3. It had a sour flavor and a savory roasted incense. Moreover, there was no influence by the flavor and aroma of alcohol and organic acid. In addition, the texture was crispy (light), soft and good.

(1) Production of bread The frozen fermented seed dough prepared in Example 1-5 was placed at room temperature for about 2 hours, and the fermented seed dough completely thawed to the inside was used. Manufactured.

(2) Results The French bread produced in this manner is good with no caving in the shape of both Example 6-1 and Example 6-2, regardless of whether the first type or the joint type is used. The color was bright and good. In addition, it had a strong umami taste, a strong sweetness and rich taste, a mild sour flavor, and a savory roasted scent. The inner phase was also thin and uniform with a smooth texture. Moreover, this bread dough had good bread-making properties such as extensibility.

(1) Manufacture of bread The frozen fermented seed dough prepared in Example 1-7 was placed at room temperature for about 2 hours, and using the fermented seed dough completely thawed to the inside, the same composition as in Example 6 above And the French bread was manufactured according to the process.
(2) Results The French bread produced in this way was good with no caving in shape and bright and good in baked color. In addition, it had a strong umami taste, strong sweetness and rich taste, mild sour flavor, and fragrant roasted scent. The inner phase was also thin and uniform with a smooth texture. Moreover, this bread dough had good bread-making properties such as extensibility.

(1) Production of bread The frozen fermented seed dough prepared in Example 1-6 was placed at 5 ° C. for about 22 hours and fermented seed dough completely thawed to the inside. Bread was produced.

(2) Results The French bread produced in this way had a bright and good baked color. In addition, it had a strong umami taste, strong sweetness and rich taste, mild sour flavor, and fragrant roasted scent. The texture was soft and soft. Moreover, this bread dough had good bread-making properties such as extensibility.

Experimental example

Experimental example 1

  About the liquid fermentation seed | species (initial seed | species) prepared in Example 1-1, Example 1-3, and Example 1-4, content of the organic acid was analyzed. The results are shown below.

  According to this result, in Example 1-4 (liquid fermented seed without adding yeast for baking and honey added), the amount of lactic acid produced was remarkably large, and lactic acid fermentation of the liquid fermented seed was actively performed. It was suggested that This result also suggested that bread baked using the liquid fermented seeds of Example 1-4 had a mild sour flavor.

Experimental example 2

About each of the liquid fermentation seed | species (initial seed | species) prepared in Examples 1-1 to 1-4, pH was measured with time. The results are shown in FIG.
According to FIG. 1, the fermentation species of Example 1-1 and Example 1-3 to which yeast was added gradually decreased in pH almost in proportion to the time immediately after the start of fermentation, but the rate of decrease was slow. Was less than 4.0 when 40 hours had passed, and the pH was difficult to drop further. On the other hand, the fermented seeds of Example 1-2 and Example 1-4 in which no yeast was added did not change in pH until about 10 hours after the start of fermentation, but rapidly after about 10 hours. The pH decreased to 4.0 or less when 20 hours passed from 18 hours, and 3.8 or less when 24 hours passed from 22 hours. This indicates that a certain time (about 10 hours in the present invention) is required for the lactic acid bacteria to be activated after the start of fermentation, but once activated, it becomes rapidly active.

  Therefore, according to this experimental example 2, when fermenting a fermented seed in seeding of a liquid fermented seed, in the fermented seed which does not add yeasts, such as Example 1-2 and Example 1-4, pH of a fermented seed is set. It is considered necessary to ferment for 18 hours or more in order to make it 4.0 or less. On the other hand, it is thought that it is necessary to ferment 40 hours or more in the fermented seed | species which adds yeast, such as Example 1-1 and Example 1-3.

Experimental example 3

  French bread is produced according to Example 2 (however, the first kind in Example 1-1 was used as a liquid fermentation seed), and the taste, flavor, fragrance, texture, etc. of the bread after baking and comparison with bread-making properties are compared. investigated. As a control, in Example 2, as the first-type wheat flour prepared in Example 1-1, instead of durum flour, medium flour (ash content 0.3%) or strong second-class flour (ash content 0.6) Other than that, French bread produced by the same composition and process as Example 2 was used (referred to as Comparative Example 2-1 and Comparative Example 2-2, respectively).

  The results were as follows. The meaning of each symbol in the table is as follows, and the same applies to the following examples. ×: Inferior, Δ: Slightly inferior, ○: Good, ◎: Very good.

Experimental Example 4

  French bread was produced according to Example 2, Example 4, and Example 5 (respectively, the first seeds of Example 1-1, Example 1-3, and Example 1-4 were used as liquid fermentation species). The bread taste, flavor, fragrance, texture and the like after baking, and bread making properties were compared. The results were as follows.

  In Example 2 in which yeast was added to the liquid fermentation seed (honey was not added), the flavor and aroma of the alcohol produced by yeast fermentation were strong. Moreover, Example 4 which adds yeast and honey to a liquid fermented seed also felt only the weak taste, sour flavor, and fragrance unique to the present invention because of the flavor and aroma of alcohol by yeast fermentation.

  On the other hand, in Example 5 in which only honey was added to the liquid fermented seed (no yeast was added), the unique sweetness, umami and rich taste, mild sour flavor, and savory roasted scent of the present invention were felt extremely strongly. .

Experimental Example 5

  According to the present invention, French bread is manufactured according to Examples 6-1 and 6-2, and as a comparative example, French bread is manufactured by the same composition and process as Example 6 except that no fermented seed dough is added in Example 6 ( Comparative Example 6), and the bread taste, flavor, aroma and texture of the bread after baking, and bread making properties were compared. The results were as follows.

  In Example 6-1 and Example 6-2 of the present invention, the taste, flavor, and aroma characteristic of the fermented seed dough of the present invention are higher in Example 6-2 where the addition amount of the fermented seed dough is larger. It appeared more prominently.

Experimental Example 6

  French bread was produced according to Example 6-2 as the present invention and Comparative Example 6 as a comparative example, and the taste, aroma and texture of the baked bread were compared and examined. The results were as follows.

  Example 6-2 was significantly stronger in taste discrimination and fragrance discrimination than Comparative Example 6 in which no fermented seed dough was added, and was significantly preferred in overall preference. Furthermore, the French bread according to Example 6-2 was more preferable in taste taste.

Experimental Example 7

  French bread was produced according to Examples 8-1 and 8-2 as the present invention. On the other hand, as a comparative example, in Example 8, in place of the fermented seed dough prepared in Example 1-6, in Example 1-5, durum powder, honey and lactic acid bacteria were added and used for seeding. From the same original seed as the original seed, a frozen fermented seed dough was prepared under the same conditions as in Example 1-6, and then thawed using 30% by mass of bread dough flour (including whole wheat flour). Other than that, French bread was produced by the same composition and process as in Example 8 (Comparative Example 8). The results of comparing and examining the taste, flavor, aroma and texture of bread after baking, and bread-making properties are shown below.

  In Example 8-1 and Example 8-2 of the present invention, the fermented seed dough prepared in Example 1-6 is 10% by mass and 20% by mass, respectively, with respect to the flour (including whole wheat flour) of the bread dough. It is what is added. Nevertheless, compared to Comparative Example 8 in which 30% by mass of the same original species as that used for seeding by adding durum powder, honey and lactic acid bacteria in Example 1-5 was added. It was recognized that the French bread produced according to Example 8-1 and Example 8-2 had a remarkable taste, flavor and aroma characteristic of the present invention. Therefore, it was shown that the present invention is a fermented seed dough, a liquid fermented seed, and has a significant effect of reducing the amount added to the bread dough.

  Between Example 6-1 and Example 6-2 of the present invention, the taste, flavor and aroma characteristics of the present invention appear more prominently in Example 6-2 where the addition amount of the fermented seed dough is larger. It was.

Experimental Example 8

  Using the fermented seed dough obtained by thawing the frozen dough balls prepared in Examples 1-8 to 1-12 at room temperature for about 2 hours, French bread was produced by the following composition and process (Example 9 and Implementation respectively). Example 10, Example 11, Example 12, and Example 13).

  The results of a comparative study on the taste, flavor, fragrance, texture, etc. of bread after baking and bread-making properties are as follows.

  When honey was added in the preparation of the liquid fermented seed, the taste, flavor, and scent became noticeable from the case where 3% by mass or more was added, and the same was true until the addition of 7% by mass. Even when 10% by mass was added, basically the same characteristics as described above were obtained, but the above characteristics became stronger, and a slight taste was felt. Moreover, it was confirmed that the texture becomes soft by adding honey.

Experimental Example 9

  Using the fermented seed dough obtained by thawing the frozen dough balls prepared in Examples 1-8 to 1-12 at room temperature for about 2 hours, bread was then produced according to the following composition and process (each Example). 14, Example 15, Example 16, Example 17, and Example 18).

  The results of comparative studies on the taste, flavor, aroma and texture of bread after baking, flavor, aroma and texture, and bread-making properties are shown below.

  When honey is added in the preparation of the liquid fermented seed, the above taste, flavor and fragrance become noticeable from the addition of 3% by mass or more, and the same applies up to the addition of 7% by mass. The above characteristics became stronger and the texture was slightly heavier. In addition, it was confirmed that the addition of honey masked the tun and nose-like alcohol flavor and odor characteristic of the middle seed method, regardless of the amount added.

Experimental Example 10

  A frozen fermented seed dough (referred to as Example 1-13) prepared in the same manner as in Example 1-10 except that the flour constituting the fermented seed dough was changed to 40% by mass with respect to the liquid fermented seed at 27 ° C. Amino acid analysis was performed on the fermented seed dough thawed for about 2 hours and the fermented seed before freezing with the liquid fermented seed obtained in Example 1-10. Analysis was performed using an amino acid automatic analyzer JLC-500 / V manufactured by JEOL Ltd. The results are shown in FIG. 2 (in addition, since the fermented seed dough is obtained by adding flour to the liquid fermented seed, the component value of the analysis item is a value obtained by subtracting the amount of the component resulting from the flour from the actual analytical value. did).

  The fermented seed dough obtained by thawing the frozen fermented seed dough obtained in Example 1-13 was compared with the liquid fermented seed before freezing obtained in Example 1-10, and the value was the value of all amino acid items analyzed. Had increased. In particular, aspartic acid (Asp) and glutamic acid (Glu) having a sour and umami taste, serine (Ser) and lysine (Lys) having a sweet and umami taste, and a threonine (Thr) having a sweet taste The rate of increase was large. The total analysis value of each item was 461 ppm for the liquid fermented seed, whereas the fermented seed dough obtained by thawing the frozen fermented seed dough increased by 253 ppm to 714 ppm. This is because the lactic acid bacteria in the liquid fermented species absorbs water during the culture and swells greatly, and by freezing it, the volume of the bacteria expands and ruptures and collapses. Then, when thawed, it was speculated that amino acids were released from the disintegrated cells into the fermented seed dough. Amino acids are known as taste ingredients in foods, and therefore, the fermented seed dough of the present invention having an increased amount of amino acids, especially amino acids having umami and sweetness, has a bready taste, sweetness, richness and mild sour flavor. It was thought to have an improvement / enhancement effect.

Experimental Example 11

  As the present invention, as the liquid fermented seed obtained in Example 1-7, as Comparative Example 9, the original seed used when seeding by adding durum powder, honey and lactic acid bacteria in Example 1-5 For the same original species (liquid fermentation species), the headspace gas was analyzed with a GC-FID detector (Hewlett-Packard Company), and the peak area of volatile aroma components was measured. The results are shown below.

  Liquid fermented seeds of Example 1-7 (Note that the liquid fermented seeds of Example 1-7 use the liquid fermented seeds of Comparative Example 9 as the original seed, and the original seed is mixed with durum powder, honey, strong powder, and water. And the fermented liquid fermented seeds) were more volatile aroma components than the liquid fermented seeds of Comparative Example 9. This result suggests that the bread made using the liquid fermented seeds of Example 1-7 is stronger in bread scent than the bread made using Comparative Example 9, and thus the Examples It was suggested that bread made using 1-7 liquid fermented seeds increased the savory roasted incense characteristic of the present invention.

FIG. 1 shows the results of measuring the pH over time for each of the liquid fermentation species (initial species) prepared in Examples 1-1 to 1-4 (Experimental Example 2). FIG. 2 shows the amounts of various amino acids for the fermented seed dough obtained by thawing the frozen fermented seed dough in Example 1-13 at 27 ° C. for about 2 hours and the liquid fermented seed obtained in Example 1-10 (before freezing). It is the result of measurement (Experimental Example 10).

Claims (15)

In preparing the liquid fermented species by mixing and fermenting at least the flour excluding whole wheat flour, water, and the liquid fermented species containing lactic acid bacteria and / or lactic acid bacteria,
In at least the last preparation in the preparation of the liquid fermented seed, durum flour excluding whole grain durum flour is used as all or part of the flour , honey is further added, and any of the liquid fermented seeds in the preparation of the liquid fermented seed A method for producing a liquid fermented seed, wherein yeast for breadmaking is not added even at the stage . The method according to claim 1 , wherein the preparation of the liquid fermentation seed is performed by mixing and fermenting at least wheat flour excluding whole wheat flour, water, and lactic acid bacteria, and the at least last preparation is seeding. . Preparation of the liquid fermented seed is carried out by mixing and fermenting at least the flour excluding whole wheat flour, water, and the liquid fermented seed containing lactic acid bacteria, and the at least the last preparation is at least the last splicing The method of claim 1 , wherein Seeding the liquid fermented species by mixing and fermenting at least wheat flour, water, and lactic acid bacteria, excluding whole wheat flour ;
Then, at least using wheat flour excluding whole wheat flour, water, and all or part of the liquid fermented seed after seeding is carried out;
Furthermore, if necessary, at least one or more times of seeding using wheat flour excluding whole wheat flour, water, and all or part of the liquid fermented seed after the seeding;
A method for producing a liquid fermented seed comprising:
A method of using durum flour excluding whole-grain durum flour as all or part of the wheat flour at least at the last seed joining , further adding honey, and not adding bread-making yeast at any of the above stages . Wherein in the species raised and various splicing liquid fermentation species, using the durum flour as all or part of the flour, The method of claim 4. The method of any one of Claims 1-5 that the addition amount of the said durum flour is 10 mass% or more with respect to the whole quantity of wheat flour . The method of any one of Claims 1-6 that the addition amount of the said honey is 0.5-20 mass% with respect to the flour used for preparation of the said liquid fermentation seed | species . Fermentation time during raised species is at least 18 hours A method according to any one of claims 2 and 4-7. The method for producing a liquid fermented seed according to any one of claims 1 to 8 , wherein the liquid fermented seed is fermented until the pH of the liquid fermented seed becomes 4.0 or less. At least flour are mixed to create a non-fluidized fermentation seed dough, frozen fermentation species characterized by freezing quickly the fermentation species dough liquid fermentation species produced by the process of claim 1-9 Fabrication method. A liquid fermentation seed produced by the method according to any one of claims 1 to 9 comprising adding at dough kneading step, method for producing bread. The manufacturing method of the bread of Claim 11 which adds 1-40 mass% of the said liquid fermented seeds with respect to the wheat flour which comprises bread dough. A method for producing bread, comprising thawing the frozen fermented seed dough produced by the method according to claim 10 and then adding it in the kneading step of bread dough. The manufacturing method of the bread | pan of Claim 13 whose content of the amino acid in the said thawed fermented seed dough is 500 ppm or more. The manufacturing method of the bread | pan of Claim 13 or 14 which adds 1-40 mass% of the thawed fermented seed dough with respect to the flour constituting the bread dough.

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