JP4706517B2 - Fermented flavor liquid - Google Patents

Description

  The present invention relates to a fermented flavor liquid that imparts a better flavor to breads by a flavor substance produced by fermentation, and a method for producing breads using the same.

  In the past few years, the bread industry has been simplifying and improving the efficiency of bread production methods as the number of mass retailers and convenience stores has increased. There is a growing demand for differentiated bread, unlike conventional products, in terms of flavor and texture.

  As a simplified method of bread production, there is a frozen dough method in which dough manufactured by the manufacturer is interrupted and frozen during the bread making process, and the end retailer can restart the previous process if necessary. Can be mentioned. However, in the general frozen dough method, since the dough has little or no fermentation time, the flavor of bread is so poor that it cannot be compared with a conventional fermentation method.

  Examples of methods for producing flavor-rich bread include methods using bread seeds using panettone seeds (Non-patent Document 1), sour seeds (Patent Document 2), etc., and fermentation of yeasts and lactic acid bacteria useful for bread making. A culture of microorganisms is added to the dough, giving each bread a characteristic flavor. However, the bread making method using these types of bread not only requires sufficient fermentation time, but also requires skill and time to produce the type of bread, and the seed storage period is short, so that the quality does not change. There are many problems such as having to do. Moreover, although there exists disclosure of dry seeds (Patent Document 3) with improved storability of bread seeds, long-time pre-fermentation is required at the time of use, workability is poor, and dry okara and the like that do not require pre-fermentation and yeast In a mixture (patent document 4), there are many problems, such as the food texture of bread changing a lot.

  In addition, in order to make up for the lack of flavor of bread that has been simplified and streamlined, after fermenting yeast and lactic acid bacteria in an aqueous solution containing saccharides and milk components as yogurt (Patent Document 5) and assimilation sources, Fermented flavor liquid (Patent Document 6) subjected to sterilization treatment or a method of fermenting a mixture of an oil phase and an aqueous phase and adding an oil phase separated from the fermented liquid as a flavor imparting agent (Patent Document 7) is used. However, in any case, there is still room for improvement in terms of imparting fermentation flavor.

  Furthermore, a method for sterilizing food and drink that selectively kills the yeast of food and drink containing lactic acid bacteria and yeast by adjusting the applied pressure and time is disclosed (Patent Document 8). Since pressure is required, implementation at an industrial level is difficult in terms of cost and safety.

Therefore, in the industrialized method for producing breads, imparting a rich fermented flavor to breads, improving the stability, preservability and operability of bread types, and further, the effect of fermented flavor by the fermented flavor imparting material There is a need for further improvements in terms of effective provision.
BAKERY1 New bread making [basic technology] Japanese Patent Laid-Open No. 56-212432 Japanese Patent Laid-Open No. 10-117670 JP 2001-112406 A JP 54-163840 A Japanese Patent Laid-Open No. 01-256337 Japanese Patent Laid-Open No. 10-4862 Japanese Unexamined Patent Publication No. 07-170955

  An object of the present invention is to provide a fermented flavor liquid capable of obtaining a sufficient fermented flavor of yeast in a simplified and efficient industrial bread production method, and further imparting a better fermented flavor by lactic acid bacteria. And a fermented flavor liquid excellent in stability, storage stability and operability, bread using the same, and a method for producing them.

  As a result of earnest research to solve the above problems, it was found that it was necessary to sterilize the yeast in the bread type in order to improve the storage stability of the conventional bread type, and the flavor was greatly improved by lactic acid fermentation after sterilization As a result, the present invention has been completed.

That is, the first of the present invention is a fermented flavor liquid that has undergone yeast fermentation and lactic acid fermentation, and is obtained by adding lactic acid bacteria to the sterilized yeast fermented liquid and further fermenting it. The present invention relates to a fermented flavor liquid for baking , characterized by containing lactic acid bacteria. In a preferred embodiment, the yeast to be used for yeast fermentation is at least one selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces ecgusus, Kluyveromyces lactis, Torraspola delbruecki, Candida utilis, and Candida kefir. The present invention relates to a fermentation fermentation liquid for bread making as described above. More preferably, the lactic acid bacterium used in the lactic acid fermentation broth is Lactobacillus genus, Pediococcus genus, Tetragenococcus genus, Carnobacterium genus, Vagococcus genus, Leuconostoc genus, Bycera genus, Auenococcus genus, Atopobium genus, Streptococcus The above-mentioned fermentation flavor liquid for bread making, which is at least one selected from the group consisting of genus. The second aspect of the present invention relates to a method for producing a fermented flavor liquid as described above, wherein a lactic acid bacterium is added to a sterilized yeast fermentation liquid and further fermented. A third aspect of the present invention relates to breads characterized by adding the above-described fermented flavor liquid to the dough and baking it.

  If the fermented flavor liquid of the present invention is used in a simplified and efficient industrial bread production method, a sufficient yeast fermented flavor can be obtained, and further, a better fermented flavor due to lactic acid bacteria can be imparted. It is a fermented flavor liquid that can be produced and is excellent in stability, storage stability and operability.

  Hereinafter, the present invention will be described in more detail. The fermentation flavor liquid of the present invention is a culture broth obtained by fermenting with yeast and then sterilizing, then inoculating a new lactic acid bacterium into the culture broth and further fermenting it. Here, the culture broth after yeast fermentation is also called yeast fermentation broth, and the culture broth after lactic acid fermentation is also called lactic fermentation broth.

  The culture solution used for yeast fermentation or lactic acid bacteria fermentation is an aqueous solution to which saccharides are added as an assimilation source for yeast and lactic acid bacteria. The saccharide is not particularly limited as long as yeast and / or lactic acid bacteria can be assimilated, and at least one of sugar, fructose, glucose, maltose, lactose and the like can be used. The ratio of saccharides in the culture solution is in the range of 1 to 30% by weight, more preferably 5 to 20% by weight in the whole culture solution in each of yeast fermentation and lactic acid fermentation. When the blending ratio of the saccharide is less than 1% by weight, appropriate fermentation may not be performed. When the blending ratio exceeds 30% by weight, fermentation failure may occur, which is not preferable.

  In addition to the saccharide as an assimilation source, the culture solution may contain milk solids, flour such as wheat flour, stabilizers such as emulsifiers and thickeners, salts such as salt, seasonings, flavors and spices as necessary. Etc. can also be blended. Especially, since the deep flavor can be provided with the fermentation flavor liquid of this invention, it is preferable to mix | blend milk solid content and flour. Examples of the milk solid content include raw milk, skim milk, whole milk powder, skim milk powder, whey, fresh cream, cheeses, yogurts, butter, buttermilk, or concentrated products thereof, and at least one kind should be used. Can do. Examples of flour include wheat flour, rye flour, and rice flour, and at least one kind can be used.

  The yeast used in the present invention is not particularly limited as long as it has fermentability. And at least one yeast selected from these groups can be used. Saccharomyces cerevisiae used as baker's yeast is preferable in consideration of imparting a better fermentation flavor to bread. The yeast is preferably added to 0.01 to 5% by weight in the whole culture broth, and more preferably 0.05 to 2% by weight. If the amount of yeast to be added is less than 0.01% by weight, the flavor imparted to bread may be weakened, and if it exceeds 5% by weight, lactic acid fermentation may not be performed smoothly with alcohol from yeast fermentation. Moreover, when adding yeast, it is preferable that it is a suspension considering dispersion | distribution to a culture medium.

  Examples of lactic acid bacteria used in the present invention include Lactobacillus, Pediococcus, Tetragenococcus, Carnobacterium, Bagococcus, Leuconostoc, Vicera, Auenococcus, Atopobium, Streptococcus And at least one of those groups can be used. In addition, considering that an optimum flavor of lactic acid bacteria is imparted to bread, Lactobacillus is preferable, and Lactobacillus fermentum, which is a lactic acid bacterium with little sourness even during long-time fermentation, is more preferable. Among the Lactobacillus fermentums, the Lactobacillus fermentum K51B strain is more preferable. The lactic acid strain is deposited as FERM AP-20803 at the National Institute of Advanced Industrial Science and Technology Patent Biological Deposit Center (Chuo 6-1-1 East 1-chome, Tsukuba, Ibaraki, Japan). The lactic acid strain can impart an optimal flavor of lactic acid bacteria by bread. As the lactic acid bacterium, a lactic acid bacterium starter and / or a commercially available lactic acid bacterium previously cultured for 12 hours to 36 hours in a medium such as a reduced skim milk medium can be used.

  Lactic acid bacteria are inoculated into a culture broth after yeast fermentation and lactic acid fermentation is performed. It is a feature of the present invention that sterilization is performed before that, and in that case, it is preferable to kill 95% or more of yeast. More preferably, it is killed. If less than 95% of the yeast is killed, that is, if more than 5% of the inoculated yeast survives, the stability of the fermentation flavor liquid of the present invention, which is a culture broth after lactic acid fermentation, may be poor.

  Although it does not necessarily limit as a manufacturing method which manufactures the fermentation flavor liquid of this invention, the following methods can be illustrated. A culture solution in which saccharides, milk solids, and the like are mixed and dissolved is heat-sterilized, cooled, added with a predetermined yeast, and yeast fermentation is performed. Yeast fermentation conditions can be performed according to generally used conditions, but stationary culture is preferred. Although the fermentation temperature can select the temperature suitable for each yeast, it is preferable to carry out at 20-40 degreeC, and after culturing for 3 to 24 hours, the yeast is killed by 90 degree-temperature sterilization and 25-35 degreeC. Allow to cool. Then, lactic acid bacteria starter is added and lactic acid bacteria fermentation is performed. A lactic acid bacteria starter is added so that it may become 0.1 to 5 weight% in the whole fermentation flavor liquid. Fermentation conditions can be performed according to generally used conditions, but stationary culture is desirable. Although the culture temperature can select the temperature suitable for each lactic acid bacteria, it is preferable to carry out at 20-40 degreeC. Furthermore, lactic acid fermentation is preferably performed under the above conditions until the acidity reaches a range of 0.05% to 5.0%. The acidity was measured by a titration method and expressed as lactic acid acidity. Lactic acid acidity is obtained by neutralizing titration with 1 / 10N NaOH using 1% phenolphthalein solution as an indicator, and converting the acid contained in the fermentation flavor liquid from the required 1 / 10N NaOH into the amount of lactic acid. Say. The fermentation broth obtained above can be homogenized using a homogenizer such as a valve-type homogenizer, homomixer, combinator, perfector or the like to obtain a fermentation flavor liquid. At this time, the amount of viable lactic acid bacteria is preferably 1.0 × 10 6 to 1.0 × 10 9 cfu / g.

  The fermented flavor liquid produced through the above steps is weighed in a predetermined amount and packaged in a plastic bag or the like, and then is usually refrigerated (0 to 10 ° C.) for 2 months without the lactic acid bacteria being killed. Quality is maintained.

  These fermented flavor liquids are added to bread dough, and then the dough is baked to obtain bread with good flavor. Moreover, what is necessary is just to follow the manufacturing method of a normal bread except adding a fermentation flavor liquid to bread dough. In bread making methods that perform pre-fermentation, such as the rice seed method, the middle seed method, and the liquid seed method, if the main fermentation flavor liquid is added during seed fermentation, fermentation by lactic acid bacteria proceeds in addition to imparting the yeast fermentation flavor, and the dough A rich flavor can be given by improving physical properties and bread. Moreover, even when it does not take preliminary fermentation like the straight method, the flavor of yeast fermentation or lactic acid fermentation can be provided to bread by adding this fermentation flavor liquid with a material. This fermented flavor liquid can be finished into a rich bread of yeast fermentation or lactic acid fermentation even when the fermentation time is not sufficient as in the frozen dough method.

  Next, the content of the present invention will be described in more detail with reference to examples. However, the examples are merely illustrative examples, and do not limit the content of the present invention. In the examples, “parts” and “%” are based on weight.

<Measurement of the number of bacteria in fermentation flavor liquid>
In producing the fermented flavor liquid in Examples and Comparative Examples, the number of bacteria was measured, but the following method was used. Take 1 ml of the serially diluted fermentation flavor solution on a plate, add the dissolved agar medium for measuring the number of bacteria (trade name: BCP-added plate count agar, Nissui Pharmaceutical Co., Ltd.) and mix well to solidify the medium. The colonies that appeared after culturing and emerged in a thermostatic bath at 30 ° C. were counted, and the number of lactic acid bacteria per ml of fermentation flavor liquid was measured by applying a dilution factor.

<Flavor evaluation of fermentation flavor liquid>
When studying the improvement of the flavor of bread produced by adding the fermentation flavor liquid obtained in Examples and Comparative Examples to the yeast fermentation bread, the flavor characteristic of yeast fermentation (fragrance, alcohol odor, acid odor) When considering the improvement of flavor to bread of lactic acid fermentation, the following three criteria are used by five well-trained panelists for the characteristic flavor (kokumi, sourness, aroma) of lactic acid fermentation. And sensory evaluation. 1: weak, 2: slightly weak, 3: strong. Moreover, the value which added each of those evaluation scores was made into the comprehensive flavor evaluation result.

<Appearance evaluation of fermentation flavor liquid>
The fermentation flavor liquids obtained in Examples and Comparative Examples were allowed to stand at 4 ° C., and the state of the liquids and containers were visually observed. If there was no change, it was set as “normal”, and when the container was expanded, it was set as “expanded”.

Example 1 Preparation of Fermented Flavor Liquid 1 After adding white sucrose to 5% reduced skim milk medium so as to be 0.5% by weight in the entire fermented flavor liquid, the mixture is thoroughly stirred and sterilized at 90 ° C. Went. After cooling to 30 ° C., yeast (trade name: Kaneka East Red, Kaneka Co., Ltd.) was added so as to be 0.05% by weight in the whole fermentation flavor liquid, and static culture was performed at 30 ° C. for 12 hours. After completion of the culture, the mixture is sterilized at 90 ° C., cooled to 30 ° C., and fermented with a pre-cultured lactic acid bacteria culture solution (lactic acid bacteria: Lactobacillus fermentum, accession number: FERM AP-20803). It added so that it might become 1 weight% in the whole flavor liquid, and it culture | cultivated at 30 degreeC for 12 hours. Pre-culture conditions were such that the lactic acid bacteria culture solution was added to 10% reduced skim milk so as to be 1% by weight, and the temperature was 30 ° C. for 24 hours. The culture broth thus obtained was homogenized at 6 MPa with a valve-type homomixer to obtain a fermented flavor liquid 1 containing dead yeast and live lactic acid bacteria. Further, changes in the number of lactic acid bacteria and yeasts over time of the fermentation flavor liquid 1 were measured, and the results are summarized in Table 1 together with the appearance.

(Comparative example 1) Preparation of fermented flavor liquid 2 To a 5% reduced skim milk medium, super white sugar is added so that it may become 0.5 weight% in the whole fermented flavor liquid, and it stirs well, and 90 degreeC temperature-sterilization is carried out. Went. After cooling to 30 ° C., the yeast (trade name: Kaneka East Red) was preliminarily cultured in the same manner as in Example 1 so that the amount of yeast (trade name: Kaneka East Red) was 0.05% by weight. Lactobacillus fermentum) was added to 1% by weight in the whole fermentation flavor liquid, and cultured at 30 ° C. for 12 hours. The culture broth thus obtained was homogenized at 6 MPa with a valve-type homomixer to obtain a fermentation flavor liquid 2 in which both yeast and lactic acid bacteria were alive. Moreover, when producing the fermentation flavor liquid 2, changes in the number of lactic acid bacteria and yeasts over time were measured, and the results are summarized in Table 1 together with the appearance.

(Comparative example 2) Preparation of fermentation flavor liquid 3 Fermentation liquid which performed yeast fermentation and lactic acid fermentation similarly to the comparative example 1 was pasteurized at 90 degreeC, and the obtained culture liquid was homogeneous at 6 MPa with a valve type homomixer. Fermented flavor liquid 3 in which both yeast and lactic acid bacteria were killed was obtained. Moreover, when producing the fermentation flavor liquid 3, changes in the number of lactic acid bacteria and yeasts over time were measured, and the results are summarized in Table 1 together with the appearance.

(Comparative example 3) Preparation of fermentation flavor liquid 4 After homogenizing the fermentation liquid which performed yeast fermentation and lactic acid fermentation similarly to the comparative example 1 at 6 MPa with a valve-type homomixer, the process which adds the pressure of 250 MPa for 10 minutes is performed. The fermentation flavor liquid 4 which performed and sterilized only the yeast was obtained. Moreover, when producing the fermentation flavor liquid 4, changes in the number of lactic acid bacteria and yeasts over time were measured, and the results are summarized in Table 1 together with the appearance.

  The time-dependent change in the number of lactic acid bacteria showed no significant change in the number of lactic acid bacteria until the 40th day in Example 1, and the appearance was normal. On the other hand, in Comparative Example 1 in which both yeast and lactic acid bacteria were alive, the number of yeast bacteria and the number of lactic acid bacteria tended to decrease, and after the 20th day, expansion of the container due to carbon dioxide, which is a metabolite of yeast, was observed. In Comparative Example 2, in which both yeast and lactic acid bacteria were killed, the number of yeasts and lactic acid bacteria were not confirmed, and the appearance was normal. Moreover, in Comparative Example 3 in which only the yeast was sterilized by the pressure treatment, the yeast was killed by the pressure treatment and the appearance was normal.

(Example 2) Preparation of bread using fermented flavor liquid 1 Using the fermented flavor liquid 1 prepared in Example 1, bread was prepared according to the composition of Table 2 and the manufacturing process of Table 3, and the flavor was evaluated. . In flavor evaluation, the flavor component of bread, the component of organic acid, and free amino acids were analyzed by gas chromatography as flavor components (see FIG. 1).

(Comparative Example 4) Production of bread using panettone seeds As a comparative control, except for using panettone seeds (trade name: panettone seeds (dough), manufactured by Panex Co., Ltd.) instead of the fermented flavor liquid of the present invention, Bread was produced in the same manner as in Example 1, and its flavor was evaluated. In flavor evaluation, the flavor component of bread, the component of organic acid, and free amino acids were analyzed by gas chromatography as flavor components (see FIG. 1).

  Compared with the bread produced in Comparative Example 4, the bread produced in Example 2 has increased in all of the aroma components, organic acids, and free amino acids, especially lactic acid, acetic acid and free amino acids, and has a rich body. It became bread.

(Example 3) Preparation of fermentation flavor liquid 5 Fermentation flavor liquid 5 was obtained in the same manner as in Example 1 except that the yeast was changed to Saccharomyces exogus (JCM-1798 strain, handled by RIKEN). . The number of lactic acid bacteria contained in the obtained fermentation flavor liquid was measured, and the results are summarized in Table 4.

(Example 4) Preparation of fermentation flavor liquid 6 Fermentation flavor liquid 6 was prepared in the same manner as in Example 1 except that yeast was changed to Kluyveromyces lactis (JCM-9563, handled by RIKEN). Got. The number of lactic acid bacteria contained in the obtained fermentation flavor liquid was measured in the same manner as in Example 3, and the results are summarized in Table 4.

(Example 5) Preparation of fermentation flavor liquid 7 Fermentation flavor liquid 7 was obtained in the same manner as in Example 1 except that lactic acid bacteria were changed to Lactobacillus helveticus (JCM-1003 strain, handled by RIKEN). It was. The number of lactic acid bacteria contained in the obtained fermentation flavor liquid was measured in the same manner as in Example 3, and the results are summarized in Table 4.

(Example 6) Preparation of fermentation flavor liquid 8 Fermentation flavor liquid 8 was prepared in the same manner as in Example 1 except that lactic acid bacteria were changed to Lactobacillus bulgaricus (JCM-1001 strain, handled by RIKEN). Obtained. The number of lactic acid bacteria contained in the obtained fermentation flavor liquid was measured in the same manner as in Example 3, and the results are summarized in Table 4.

(Example 7) Preparation of fermentation flavor liquid 9 Fermentation flavor liquid 9 was prepared in the same manner as in Example 1 except that lactic acid bacteria were changed to Leuconostoc dextranicum (JCM-9700 strain, handled by RIKEN). Obtained. The number of lactic acid bacteria contained in the obtained fermentation flavor liquid was measured in the same manner as in Example 3, and the results are summarized in Table 4.

(Example 8) Preparation of fermentation flavor liquid 10 Fermentation flavor liquid 10 was obtained in the same manner as in Example 1 except that lactic acid bacteria were changed to Streptococcus thermophilus (JCM-4336 strain, handled by RIKEN). . The number of lactic acid bacteria contained in the obtained fermentation flavor liquid was measured in the same manner as in Example 3, and the results are summarized in Table 4.

(Example 9) Preparation of bread using fermented flavor liquid 1 Using the fermented flavor liquid 1 prepared in Example 1, bread was prepared according to the composition shown in Table 5 and the manufacturing process shown in Table 6, and the flavor was 5 persons. The results are summarized in Table 7.

(Example 10) Production of bread using fermented flavor liquid 5 with different yeast species A bread was produced in the same manner as in Example 9 except that the fermented flavor liquid was changed to fermented flavor liquid 5. The resulting bread was evaluated for bread making, and the results are summarized in Table 7.

(Example 11) Production of bread using fermented flavor liquid 6 with different yeast species A bread was produced in the same manner as in Example 9 except that the fermented flavor liquid was changed to fermented flavor liquid 6. The resulting bread was evaluated for bread making, and the results are summarized in Table 7.

(Example 12) Production of bread using fermented flavor liquid 7 with different lactic acid bacteria species A bread was produced in the same manner as in Example 9 except that the fermented flavor liquid was changed to fermented flavor liquid 7. The bread making evaluation of the obtained bread was performed, and the results are summarized in Table 7.

(Example 13) Production of bread using fermented flavor liquid 8 with different lactic acid bacteria species A bread was produced in the same manner as in Example 9 except that the fermented flavor liquid was changed to fermented flavor liquid 8. The bread making evaluation of the obtained bread was performed, and the results are summarized in Table 7.

(Example 14) Production of bread using fermented flavor liquid 9 with different lactic acid bacteria species A bread was produced in the same manner as in Example 9 except that the fermented flavor liquid was changed to fermented flavor liquid 9. The bread making evaluation of the obtained bread was performed, and the results are summarized in Table 7.

(Example 15) Preparation of bread using fermented flavor liquid 10 with different lactic acid bacteria species A bread was prepared in the same manner as in Example 9 except that the fermented flavor liquid was changed to fermented flavor liquid 10. The bread making evaluation of the obtained bread was performed, and the results are summarized in Table 7.

(Comparative example 5) Preparation of bread using fermented flavor liquid 2 As fermented flavor liquid, bread was prepared and obtained in the same manner as in Example 9 except that fermented flavor liquid 2 was used instead of fermented flavor liquid 1. The bread making evaluation of the resulting bread was performed, and the results are summarized in Table 7.

(Comparative example 6) Preparation of bread using fermented flavor liquid 3 As fermented flavor liquid, bread was prepared and obtained in the same manner as in Example 9 except that fermented flavor liquid 3 was used instead of fermented flavor liquid 1. The bread making evaluation of the resulting bread was performed, and the results are summarized in Table 7.

(Comparative Example 7) Preparation of bread using fermented flavor liquid 4 As fermented flavor liquid, bread was prepared and obtained in the same manner as in Example 9 except that fermented flavor liquid 4 was used instead of fermented flavor liquid 1. The bread making evaluation of the resulting bread was performed, and the results are summarized in Table 7.

  The bread of Example 9 had a mild fermented odor and fermented flavor of yeast, a strong taste of lactic acid bacteria, and a good flavor. The bread of Comparative Example 5 had a strong yeasty odor and finished with a noticeable fermentation odor, and the bread of Comparative Example 6 was very weak although the fermentation odor and fermentation flavor of yeast were felt. In Comparative Example 7 using a fermented flavor liquid in which only yeast was sterilized by ultrahigh pressure treatment, both the fragrance and taste were weak compared to the bread of Example 9, and the evaluation was somewhat unsatisfactory. In addition, the breads of Examples 10 and 11 were stronger than Comparative Example 5 and Comparative Example 7 although the mild fermentation odor of yeast was slightly weaker than Example 9.

  In the breads of Examples 13 and 15, the rich taste of lactic acid bacteria was weak and only a slight acidity was felt. This was thought to be because the amount of lactic acid bacteria contained in the fermentation flavor liquid used in preparing the breads of Examples 13 and 15 was small and fermentation by lactic acid bacteria was difficult to occur in the dough. On the other hand, the bread of Example 12 had a strong acid odor and a strong acidity simultaneously with the fermentation odor of yeast. The bread of Example 14 had a strong taste due to the lactic acid bacteria, but there was also a paneler that took the smell.

  When these Examples 9-15 and Comparative Examples 5-7 were comprehensively evaluated, the bread of Example 9 was the most preferred bread because the fermentation odor of yeast and the rich taste of lactic acid bacteria were well balanced. Although this evaluation standard is generally preferred, because the fermentation flavor of yeast, the richness and sourness of lactic acid bacteria, and the slightly sweet bread were judged to be good, the evaluation was such, but Example 12 and Example No. 14 bread had a strong flavor and sourness and was suitable for producing bread like sour bread.

(Example 16) Production of bread using fermented flavor liquid stored for 60 days The fermented flavor liquid was prepared in the same manner as in Example 9 except that fermented flavor liquid 1 stored for 60 days was used. The bread making of the obtained bread was evaluated.

  When the breads of Example 16 and Example 9 were compared, they both had good flavor as well. From this, it was found that the flavor of the fermented flavor liquid 1 does not deteriorate even when stored for a long time.

Analysis results of components in bread by gas chromatography.

Claims (5)

A fermented flavor liquid that has been subjected to yeast fermentation and lactic acid fermentation, characterized in that it contains dead yeast and live lactic acid bacteria obtained by adding lactic acid bacteria to a sterilized yeast fermentation liquid and further fermenting them. Fermented flavor liquid for bread making . 2. The yeast used for yeast fermentation is at least one selected from the group consisting of Saccharomyces cerevisiae, Saccharomyces ecyzose, Kluyveromyces lactis, Torlas pora delbruky, Candida utilis and Candida kefir. Fermented flavor liquid for bread making . Lactic acid bacteria used in the lactic acid fermentation broth are composed of Lactobacillus, Pediococcus, Tetragenococcus, Carnobacterium, Bagococcus, Leuconostoc, Vicera, Auenococcus, Atopobium, Streptococcus The fermentation flavor liquid for breadmaking according to claim 1 or 2, which is at least one selected from the group.   The method for producing a fermented flavor liquid according to any one of claims 1 to 3, wherein lactic acid bacteria are added to the sterilized yeast fermented liquid and further fermented.   Bread characterized by adding the fermented flavor liquid according to claim 1 to the dough and baking.

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