JP7605584B2 - Method for producing baked goods - Google Patents

Description

The present invention relates to a method for producing baked goods such as pie pastries. In particular, the present invention relates to a method for producing baked goods using a liquid fermentation starter.

In general, in the production of bread, a method has been known in which a leavening agent is prepared using lactic acid bacteria or the like, and the prepared leavening agent is added to bread dough, which is then fermented and baked in order to improve the flavor of the product. For example, Patent Documents 1 and 2 disclose methods for preparing a leavening agent using lactic acid bacteria in the production of bread.

Japanese Patent Application Publication No. 11-266775 JP 2003-79307 A

Unlike breads, it is not common to use a fermentation process when making baked goods such as pies. Because no fermentation process is used, baked goods tend to lack the deep flavor (fermented flavor) that can be obtained through fermentation and have a hard texture.

In order to compensate for the lack of fermented flavor in baked goods made without a fermentation process, baked goods that are simply made by adding fermentation starter to the dough have a strong, pungent sour smell and taste, and lack the mild, refreshing sour flavor and aroma. In terms of taste, they also lack umami, sweetness, and richness.

The object of the present invention is to produce baked goods such as pie pastries using a fermentation starter, while suppressing the strong, irritating sour taste and smell, and producing baked goods with excellent flavor.

As a result of intensive research conducted by the inventors to solve the above problems associated with conventional technology, they discovered that by adding a fermentation agent prepared using lactic acid bacteria and yeast, baked goods with an extremely desirable fragrant flavor could be produced, and thus completed the present invention.

That is, although not limited thereto, the present invention relates to the following:
[1] A method for producing baked goods, comprising the steps of: fermenting a raw material containing at least wheat flour, water, lactic acid bacteria, and yeast to prepare a liquid fermented starter; preparing dough by adding 0.5 to 12 mass% of the liquid fermented starter relative to the total amount of grain flour used in the dough; and baking the dough to obtain a baked goods.
[2] The method according to [1], wherein the number of active lactic acid bacteria contained in the liquid fermentation species is greater than the number of active yeast bacteria contained in the liquid fermentation species.
[3] The method according to [1] or [2], wherein the number of active lactic acid bacteria contained in the liquid fermentation agent is 10 ⁸ to 10 ⁹ /g or more higher than the number of active yeast bacteria contained in the liquid fermentation agent.
[4] The method according to any one of [1] to [3], wherein the number of active lactic acid bacteria contained in the liquid fermentation agent is ¹⁰ to ¹⁰ /g, and the number of active yeast bacteria contained in the liquid fermentation agent is ¹⁰ to ¹⁰ /g.
[5] The method according to any one of [1] to [4], wherein the pH of the liquid fermentation seed is 4 or less.
[6] The method according to any one of [1] to [5], wherein the organic acid content of the liquid fermentation species is 4000 ppm or more.
[7] The method according to any one of [1] to [6], wherein the liquid fermentation species has a lactic acid content of 3,500 ppm or more.
[8] The method according to any one of [1] to [7], wherein the dough is baked without yeast fermentation.
[9] The method according to any one of [1] to [8], wherein the baked confectionery is a pie confectionery.

Based on the present invention, by adding a liquid fermentation starter containing active lactic acid bacteria and active yeast to the dough and baking the baked goods, it is possible to produce baked goods with excellent flavor while suppressing the strong, irritating sour taste and smell.

FIG. 1 is a photograph showing the appearance of the pie pastries baked in Experiment 2 (from left to right, Sample 1 to Sample 7).

The present invention uses a liquid fermentation starter prepared by fermenting ingredients containing at least wheat flour, water, lactic acid bacteria, and yeast. In the present invention, a liquid fermentation starter containing active lactic acid bacteria and active yeast is added to the dough of baked goods, and the dough is prepared by adding 0.5 to 10% by mass of the liquid fermentation starter to the total amount of grain flour used to prepare the dough.

In the present invention, a liquid fermentation starter means a fermentation starter that is fluid and lacks shape retention and plasticity, and is composed of at least wheat flour, water, active lactic acid bacteria, and active yeast.

As the wheat flour constituting the liquid fermentation starter according to the present invention, for example, strong flour, medium flour, weak flour, coarsely ground flour, whole wheat flour, durum flour, etc. can be used, and multiple types of wheat flour can also be used in combination. In addition, examples of grain flour other than wheat flour include rye flour, barley flour, etc., and these can also be used in combination with wheat flour.

When producing the liquid fermentation starter of the present invention, the composition ratio of the flour, including wheat flour, and water is not particularly limited, and the ratios that have been used conventionally can be used. Specifically, for example, it is preferable to use 50 to 200% by mass of water relative to the flour, including wheat flour, and it is more preferable to use 100 to 150% by mass of water.

In the present invention, the form in which the lactic acid bacteria and yeast that constitute the liquid fermentation starter are added is not particularly limited, and artificially cultured bacterial cells may be added, or natural bacteria attached to grain flour or the like may be incorporated into the liquid fermentation starter. When lactic acid bacteria or yeast are artificially added as a starter, for example, one or more of bacterial cells, fermentation liquid, fermented product, dried powders of these, and starting materials may be added. Isolated cultured bacterial cells can be obtained, for example, by culturing collected bacteria on an agar medium or the like, and can be made of lactic acid bacteria and yeast or contain lactic acid bacteria and yeast. When natural bacteria are used, for example, by adding grain flour other than wheat flour, such as wheat flour or rye flour, natural bacteria attached to these grain flours can be incorporated into the liquid fermentation starter. In the present invention, the form of artificial addition and the form of using natural bacteria may be used in combination.

Here, in this specification, "starting" refers to the preparation of the first liquid fermentation starter (sometimes called the first starter, parent starter, or first starter in the industry, and also referred to as the first starter in this specification). Furthermore, in this specification, "passing" refers to both the preparation of a fermentation starter using a started first starter and the preparation of a fermentation starter once or multiple times using a passed fermentation starter. Specifically, for example, when preparing a fermentation starter without passing, the fermentation starter is prepared by only the first starter. Furthermore, when preparing a fermentation starter by performing starter raising and passing five times in total, the first starter is followed by four passes. Furthermore, when preparing a fermentation starter by performing starter raising and passing ten times in total, the first starter is followed by nine passes.

More specifically, when preparing the initial liquid fermentation starter (i.e., when starting), the lactic acid bacteria and yeast may be added in the form of one or more of isolated cultured cells consisting of or containing lactic acid bacteria and yeast, a fermentation liquid, a fermented product, dried powders of these, and others. It is also possible to use natural bacteria attached to the wheat flour or grain flour other than wheat flour that constitutes the fermentation starter, with or without adding such lactic acid bacteria and yeast themselves.

In addition, when the seed is passed once based on the initial seed (as the original seed), or multiple times starting from the initial seed (using at least a part of the initial seed as the initial original seed), or repeatedly and indefinitely, the lactic acid bacteria and yeast bacteria added in each pass can be those contained in the original seed, or natural bacteria attached to wheat flour or grain flour other than wheat flour that constitutes the fermented seed added during the pass, and further, if necessary, one or more of the isolated cultured bacteria, fermentation liquid, fermented product, dried powders of these, and others can be added.

In both starter and propagation, if the isolated cultured cells, fermentation liquid, fermented product, or dried powders of these, or other lactic acid bacteria or yeasts themselves are not added, a relatively long fermentation time is usually required to promote bacterial growth.

For example, if lactic acid bacteria such as isolated cultured cells and yeast cells themselves are not added, the necessary or sufficient bacterial growth may not be achieved even if fermentation is carried out for the required time. In this case, the shortage in the number of grown bacteria can be supplemented by adding lactic acid bacteria such as isolated cultured cells and yeast cells themselves. In this case, fermentation for an extremely long period of time is usually not required.

In the present invention, even if the isolated cultured bacteria and other lactic acid bacteria and yeasts themselves are added in the starter and/or the succession, they may be added only in the starter (not in the succession), or they may be added only in the succession without being added in the starter, depending on the number of bacteria in the liquid fermentation starter, the fermentation conditions, the rate of bacterial growth, the desired final fermentation state, etc. Furthermore, in the present invention, they may be added in both the starter and the succession. Furthermore, when they are added in the succession, they may be added every time after each succession, or they may be added periodically at intervals such as every other, every second, or every third succession, or they may be added occasionally at any irregular interval.

Similarly, there are no particular limitations on the species of lactic acid bacteria, and any can be used as long as it does not interfere with the objectives and effects of the present invention. Preferably, the species is a bacterium that produces a large amount of lactic acid from sugars such as glucose, and belongs to the genera Lactobacillus, Leuconostoc, Streptococcus, Pediococcus, etc. Specific examples of the lactobacillus include Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus brevis, Lactobacillus bulgaricus, Lactobacillus san francisco, Lactobacillus italicus, Lactobacillus hilgardii, Lactobacillus casei, Lactobacillus fermentum, Lactobacillus delbrueckii, Lactobacillus reichmanii, Lactobacillus pasteurianus, Lactobacillus buhineri, Lactobacillus fructivorans, Lactobacillus luteri, Lactobacillus paraalimentarius, Leuconostoc oianos, Leuconostoc dextranicum, and Leuconostoc cremoris. , Streptococcus thermophilus, Streptococcus cremoris, Streptococcus lactis, Streptococcus diacetylactis, Streptococcus salivarius, Streptococcus faecalis, Pediococcus pentosacius, Pediococcus halophilus, Pediococcus acidilactici, Pediococcus saceus, Pediococcus cerevisiae, Pediococcus danomus, Pediococcus dextrinicus, Pediococcus homari, Pediococcus inopinatus, Pediococcus parvalas, Enterococcus faecalis, Tetragenococcus halophilus, Lactococcus lactis, etc. These lactic acid bacteria can be used alone or in combination of multiple types.

Similarly, there are no particular limitations on the species of yeast fungus, and any species can be used as long as it does not interfere with the objectives and effects of the present invention. Specific examples include Saccharomyces cerevisiae, Saccharomyces rosei, Saccharomyces curvertus, Saccharomyces chevalieri, Saccharomyces florentinus, Saccharomyces exiguas, Saccharomyces baillii, Kluyveromyces lactis, Torulaspora delbrueckii, Candida utilis, Candida kefir, and the like. These yeasts can be used alone or in combination of multiple species.

In the present invention, these yeasts are used in combination with the above-mentioned lactic acid bacteria. When preparing the liquid fermentation starter according to the present invention, the lactic acid bacteria and yeasts in the initial liquid fermentation starter before the start of fermentation and culture can be added so that, for example, ¹⁰ to ¹⁰ CFU (colony forming unit) of bacteria are present in 1 gram of the liquid fermentation starter.

The liquid fermentation starter according to the present invention preferably contains sugars, and the sugars may be any sugar that can be assimilated by the added lactic acid bacteria and yeast, such as glucose, fructose, sucrose, maltose, lactose, honey, and others. These sugars may be used alone or in combination. The sugar content is preferably 1 to 10% by mass of the wheat flour or other grain flour that constitutes the liquid fermentation starter.

Other raw materials constituting the liquid fermentation starter of the present invention can be those that have been used in conventional fermentation starters. Specifically, for example, dairy products, oils and fats, salt, malt, thickeners, etc., can be used as long as they do not interfere with the purpose and effect of the present invention.

In the present invention, the liquid fermentation starter can be a fermentation starter (initial starter) that is initially prepared and fermented by starting with a seed, or a fermentation starter (hereinafter referred to as a succession starter) can be prepared by starting from the initial starter and using at least a portion of this initial starter as the initial starting starter and succession once, multiple times, or an infinite number of times.

The liquid fermentation starter according to the present invention, both the initial starter and the successive starter, can be prepared by conventional methods. Specifically, for example, the initial starter can be prepared by stirring the raw materials for 10 to 30 minutes, and then culturing at 27 to 33°C for 15 to 24 hours. It is preferable to carry out periodic intermittent stirring during culturing. When the following successive starter is not carried out, it is desirable to use the initial starter after stirring that has been cultured for a long period of time, preferably 17 to 21 hours.

Conventional methods can also be used for the seed propagation method. Specifically, for example, the same raw materials and usage ratios as those for the liquid fermentation starter are mixed and stirred as follows: 100% by weight of wheat flour, 50-150% by weight of water, 10-50% by weight of the starter, and, if necessary, lactic acid bacteria and yeast (appropriate amounts), and 1-10% by weight of sugar, and then cultured at 27-33°C for 6-12 hours.

The liquid fermentation starter of the present invention, whether it is a primary starter or a succession starter which has been started from the primary starter and then successively propagated, is preferably cultured and fermented to an extent that it can be used immediately as a fermentation starter in the manufacture of pie pastries. For this purpose, in the step of adding the liquid fermentation starter to the baked confectionery dough, it is preferable to adjust the cell counts of the active lactic acid bacteria and active yeast bacteria in the liquid fermentation starter to ^106-1010 / ^g and ^105-109 /g ^, respectively. It is also preferable that the liquid fermentation starter contains more active lactic acid bacteria than active yeast bacteria, and specifically, for example, it is preferable to adjust the liquid fermentation starter so that the cell count of the active lactic acid bacteria is ^108-109 /g or more more than the cell count of the active yeast bacteria ^. This makes it possible to produce baked goods that are free from yeast odor or yeast flavor, have a mild and refreshing sour flavor, a fragrant aroma, and are richer in umami, sweetness, and richness.

In addition, for both the initial starter and the second starter, it is desirable to ferment the liquid fermented starter added during the kneading process of the pie pastry dough until the pH becomes 4.0 or less, specifically, for example, until it becomes 3.0 to 4.0, more preferably until it becomes 3.2 to 3.8, and even more preferably until it becomes 3.3 to 3.7. This significantly increases the number of active lactic acid bacteria and active yeast bacteria in the liquid fermented starter after fermentation is complete, and baked goods produced using the baked goods dough containing the liquid fermented starter have an even better, richer flavor after baking.

In the present invention, in the step of adding the liquid fermentation starter to the baked confectionery dough, it is desirable that the organic acid content of the liquid fermentation starter is 4000 ppm or more. This improves the extensibility and flavor of the dough. In particular, it is desirable that the lactic acid content of the liquid fermentation starter is 3500 ppm or more, and more desirably 4000 ppm or more. This greatly improves the extensibility and flavor of the dough.

Pie confectionery is most suitable as the baked confectionery of the present invention. Pie confectionery has a part mainly made of flour such as wheat flour and a part mainly made of fats and oils. For example, it can be made using wheat flour and edible fats and oils as ingredients, with starch, sugars, dairy products, egg products, yeast, leavening agents, food additives and other ingredients mixed or added as necessary, using a mixer, molding machine and biscuit oven. The present invention can be applied to folded pies in which the flour-based part and fats and oils are layered alternately, and also to kneaded pies in which fats and oils are evenly distributed.

In the present invention, it is desirable to avoid yeast fermentation of the dough for the baked confectionery.

The present invention will be described in detail below with reference to examples of the present invention, but the present invention is not limited to the following examples. In this specification, unless otherwise specified, numerical ranges are stated including their endpoints, and concentrations, etc. are based on weight.

Experiment 1. Preparation and evaluation of liquid fermentation starter 1-1. Preparation of liquid fermentation starter The starter shown in the table below was added at 0.5% by mass to a mixture of 100% by mass wheat flour (strong flour) and 150% by mass water, and the mixture was cultured at 30°C for 18 hours with intermittent stirring to prepare a liquid fermentation starter. The cultured liquid fermentation starter was stored under static conditions at a temperature of 10°C or less for up to 24 hours. The fermentation starter prepared in this way was viscous and had a unique aroma of lactic acid fermentation (pH: about 3.5).

The original seed used in this experiment is a freeze-dried powder, containing 99% by mass of Saccharomyces chevalieri as yeast (yeast bacteria 1.10 ⁹ cfu/g), and 0.5% by mass each of Lactobacillus casei (homotype) and Lactobacillus brevis (heterotype) as lactic acid bacteria. Such freeze-dried powder is available, for example, from Lesaffre (France, product name: Safulvan).

1-2. Evaluation of liquid fermented starter The organic acids contained in the liquid fermented starter obtained as described above were analyzed. The results are shown in the table below. The total content of organic acids in the liquid fermented starter was 4319 ppm. In particular, the content of lactic acid, which contributes to the sensory properties of baked goods such as the aroma and flavor, was 4010 ppm, which was a high content of about 93% by mass of the total organic acid content. In contrast, the total content of citric acid, malic acid, succinic acid, and acetic acid, which have a negative effect on the sensory properties of baked goods such as the aroma and flavor, in the liquid fermented starter was only 309 ppm, which was about 7.2% by mass of the total organic acid content.

By adding the fermentation starter of the present invention, which contains a large amount of organic acids, especially lactic acid, the oily smell of the product is masked, resulting in a sharp flavor. In addition, the increase in organic acids causes the dough to loosen appropriately, which is thought to lead to improved dough extensibility and therefore improved mechanical resistance.

Experiment 2. Production and evaluation of pie confectionery using liquid fermented starter 2-1. Production of pie confectionery Pie confectionery was produced using the fermented starter prepared in Experiment 1. To 100% by mass of wheat flour (strong flour: 70% by mass, weak flour: 30% by mass), 60% by mass of kneading oil (chip-shaped or straw-shaped oil), 50% by mass of water, 2.5% by mass of salt, and 0 to 13% by mass of liquid fermented starter were added, and the mixture was mixed at room temperature to produce a pie dough.

This pie dough was retarded (stored at low temperature) for 24 hours at a temperature of 2°C. The retarded dough was then folded into 12 layers to create a laminated dough, which was then rolled to a thickness of 4 mm and cut into a ring doughnut shape with an outer diameter of 80 mm.

Next, the laminated dough cut into ring donut shapes was baked at 200°C for 20 minutes, and then baked at 130°C for 30 minutes to produce pie pastries.

2-2. Evaluation of pie pastries Each sample was evaluated on a four-point scale for confectionery properties (suitability for pie pastry processing), baking color, shape (volume and firmness), internal structure, texture, and flavor (◎: very good, ○: good, △: slightly poor, ×: poor). Eight panelists tasted the samples and then evaluated the texture and flavor by consensus. The height of the pie pastries was also measured.

The evaluation results are shown in the table below. All of the pie confectioneries produced according to the present invention had good extensibility, elasticity, and other properties of the pie dough during the production process, and were excellent in confectionery properties (suitability for processing of the pie dough). The pie confectioneries of the present invention also had good shape and browning, and had an excellent appearance. Furthermore, the inner phase of the pie confectioneries of the present invention had good membrane stretchability. Furthermore, the pie confectioneries of the present invention had a light texture and a rich flavor without a sour taste, which was good. In particular, these characteristics were well expressed when 1 to 10% by mass of liquid fermentation starter was added, and these characteristics were significantly expressed when 3 to 7% by mass of liquid fermentation starter was added. Confectionery properties (suitability for processing of pie dough) were good when 1 to 10% by mass of liquid fermentation starter was added, and properties such as extensibility and elasticity of the pie dough during the production process were good, and in particular, when 3 to 7% by mass of liquid fermentation starter was added, the confectionery properties were significantly good. In contrast, when no leavening agent was added, the dough had poor extensibility, and when 13% by mass of leavening agent was added, the dough became severely rough and was unsatisfactory.

In terms of appearance and shape, when 1-10% by mass of liquid fermented starter was added, the browning, volume, and height were good, and when 3-7% by mass of liquid fermented starter was added, the volume and height were particularly good. In contrast, when no fermented starter was added, the bread had no chewiness, and when 13% by mass of fermented starter was added, the browning was light, the bread had poor firmness, no volume, and the height was significantly lower than when no fermented starter was added. In particular, the height was 28.4 mm when no fermented starter was added, whereas sample 3 (height: 33.1 mm) and sample 4 (height: 33.2 mm) were significantly higher, and the Student's t-test showed that it was significantly higher at a 99% confidence level. Sample 2 (height: 30.5 mm) and sample 5 (height: 32.4 mm) were also significantly higher, and the Student's t-test showed that it was significantly higher at a 95% confidence level.

The internal phase had good film stretching when 1-10% by mass of liquid fermentation starter was added, and was particularly good when 5-7% by mass of liquid fermentation starter was added. In contrast, the internal phase did not float well when no fermentation starter was added, and when 13% by mass of fermentation starter was added, there was no film stretching and the internal phase's mesh (air bubble film) was clogged, resulting in poor results.

The texture was light and good when 1-10% by mass of liquid fermented starter was added, and was particularly light and good when 3-7% by mass of liquid fermented starter was added. In contrast, the texture was heavy when no fermented starter was added, and hard and poor when 13% by mass of fermented starter was added.

The flavor was good, with plenty of body and no sourness, when 1-10% by mass of liquid fermented starter was added, and in particular, when 3-7% by mass of liquid fermented starter was added, it was extremely rich and good. In contrast, the flavor was weak when no fermented starter was added, and when 13% by mass of fermented starter was added, it was poor, with a strong sour taste and no body.

2-3. Evaluation of mechanical properties of pie confectionery The mechanical properties of the pie confectionery produced as described above were evaluated. Specifically, stress was applied to the pie confectionery, and the breaking load and area when the pie confectionery was broken were mechanically measured.

The measurement conditions were as follows:
(Measuring device) Texture analyzer (probe) Blade set HDP/BS
(penetration speed) 10 mm/sec (breakage position) Breaks entire product The evaluation results are shown in the table below. Compared to when no fermentation starter was added, when 1-10% fermentation starter was added, both the maximum load value and area value were significantly smaller, and the texture was significantly lighter. In particular, when 7% fermentation starter was added, the maximum load value and area value were found to be significantly smaller with a 99% confidence level in Student's t-test compared to when no fermentation starter was added. Note that for the pie confectionery product with 13% fermentation starter added, a sufficient amount of sample could not be obtained due to roughness of the dough, and physical properties could not be measured.

2-4. Evaluation of the palatability of pie confectionery The palatability of pie confectionery to which 5% by mass of fermented yeast was added (product) and pie confectionery to which no fermented yeast was added (control product) was evaluated in detail. Sensory evaluation was carried out by 21 trained and experienced panelists, who rated the products on a 7-point scale based on the following criteria. The higher the value, the better the product.
・Crunchy texture (light texture felt when first biting)
1 point (not at all crisp) ← 4 points (can't say either way) → 7 points (very crisp)
- Lightness of texture (lightness felt throughout chewing)
1 point (very heavy) ← 4 points (neither heavy nor heavy) → 7 points (very light)
・Melting in the mouth: 1 point (not noticeable at all) ← 4 points (normal) → 7 points (very melting in the mouth)
The average scores of the panelists are shown in the table below, and the product of the present invention achieved excellent results in the evaluation items of crispiness, light texture, and melting in the mouth. In other words, in each evaluation item, the product of the present invention scored higher than the sample to which no liquid fermentation starter was added, and in particular, the scores in the evaluation items of crispiness, light texture, and melting in the mouth were significantly higher at a 95% confidence level using Student's t-test.

Claims (8)

A step of fermenting a raw material containing at least wheat flour, water, lactic acid bacteria, and yeast to prepare a liquid fermented starter;
A step of preparing a dough by adding 0.5 to 12% by mass of a liquid fermentation starter to the total amount of flour used in the dough;
A step of baking the dough without yeast fermentation to obtain baked goods;
wherein the yeast comprises Saccharomyces chevalieri . The method according to claim 1, wherein the number of active lactic acid bacteria contained in the liquid fermentation agent is greater than the number of active yeast bacteria contained in the liquid fermentation agent. 3. The method according to claim 1, wherein the number of active lactic acid bacteria contained in said liquid fermentation agent is 10 ⁸ to 10 ⁹ /g or more higher than the number of active yeast bacteria contained in said liquid fermentation agent. The method according to any one of claims 1 to 3, wherein the number of active lactic acid bacteria contained in said liquid fermentation agent is 10 ⁶ to 10 ¹⁰ /g, and the number of active yeast bacteria contained in said liquid fermentation agent is 10 ⁵ to 10 ⁹ /g. The method according to any one of claims 1 to 4, wherein the pH of the liquid fermentation mixture is 4 or less. The method according to any one of claims 1 to 5, wherein the organic acid content of the liquid fermentation species is 4000 ppm or more. The method according to any one of claims 1 to 6, wherein the lactic acid content of the liquid fermentation species is 3500 ppm or more. The method according to any one of claims 1 to 7, wherein the baked confectionery is a pie confectionery.