JPS6363170B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing breads of good quality. Conventionally, various attempts have been made to increase the volume of bread, improve the appearance of the internal and external surfaces of the bread, and improve the texture. For example, L-ascorbic acids are used as additives to bread dough for this purpose, but although this method improves the volume of bread to some extent, it is not satisfactory in terms of the working process and the quality and flavor of the bread. It wasn't something I wanted to go to. As a result of various studies, the present inventors found that by using cystine or methionine in combination with lactic acid bacteria,
It has been discovered that breads of extremely high quality and flavor can be obtained. The present invention is a method for producing bread in which cystine or methionine and lactic acid bacteria are added to the dough and then fermented and baked. The breads referred to in the present invention are wheat flour, baker's yeast,
This refers to dough obtained by adding water, etc. and other raw materials as necessary, and baking or frying the dough.It also includes dough mixed with grains other than wheat flour, such as rye, in addition to the above raw materials. do. The amount of cystine or methionine used in the method of the present invention is 5 to 100 ppm, especially 15 ppm based on the weight of flour.
~60ppm is appropriate; if the amount added is less than this, there will be no effect, and if it is more than this, the formation of a network structure of gluten in the dough will be hindered, resulting in poor kettle expansion during baking, and The volume of becomes smaller. Furthermore, the lactic acid bacteria to be combined are bacteria that produce a large amount of lactic acid from sugars such as glucose, and in the present invention, bacteria selected from among the microorganisms contained in rye flour (for example, Lactobacillus frantarum, Lactobacillus spp. Lactobacillus genus such as A. brevis) is preferred, and is cultured and collected in a medium containing glucose as a main component. The obtained lactic acid bacteria were powdered as they were, or by adding lactic acid bacteria and commonly used protective substances such as dextrin, gelatin, lactose, skim milk powder, starch, and amino acids by drying methods such as fluidized bed, vacuum, and freezing. use something The amount of lactic acid bacteria is 1× per 1 kg of flour.
It is appropriate to add 10 ⁸ to 1×10 ¹² bacteria, and if the amount added is less than this, there will be no effect, and if it is more than this, the balance of flavor will be disrupted. Furthermore, L-ascorbic acids may be used in combination with the additive. The L-alcorbic acids mentioned here refer to L-alcorbic acid, dehydroascorbic acid, or their salts, and the amount added is 3 to 30 ppm, particularly 5 to 30 ppm, based on the weight of flour.
An amount of 15 ppm is suitable. If the amount added is less than this, there will be no effect, and if it is more than this, the effect will not be particularly increased. Add these substances when mixing the dough and mix thoroughly.
However, when using the dough method as a bread making method, it is preferable to add lactic acid bacteria and at least one of cystine or methionine to the dough, and it is more preferable to add both to the dough. preferable. According to the method of the present invention, breads of sufficient volume can be obtained, and furthermore, the external phase (browning color, surface condition), internal phase (condition of the cut surface of the bread), texture (feeling when the cut surface of the bread is pressed), flavor, etc. The results are satisfactory, and the working process is easy to operate without any stickiness of the dough, and the effect is particularly noticeable when no oxidizing agent is used. Example 1 Raw materials were added according to the dough formulation below, and 60 mg of cystine and lactic acid bacteria (lyophilized powder) 1×
Add 10 ^{and 11} ingredients and mix. Bread was manufactured from the obtained dough according to the no-time method. The condition of the obtained bread is shown in Table 1, and the flavor preference identification is shown in Table 2. The symbols in Table 1 have the following meanings, and the sensory tests in Table 2 were conducted by 10 panelists.
This was done by the two-time repetition method. ◎ Fairly good 〇 Good

【table】

[Fabric composition]

Flour 300g Yeast 6g Yeast food 0.3g Sugar 15g Salt 6g Shotoning 12g Water 219c.c. The composition of yeast food is calcium carbonate,
It consists of calcium sulfate, ammonium chloride, primary calcium phosphate, secondary calcium phosphate, koji, malt, enzymes, and starch. [Manufacturing conditions] First fermentation 27℃, 75 minutes Second fermentation 27℃, 25 minutes Incubation 35℃, 45 minutes Baking 200℃, 35 minutes Example 4 Add dehydroascorbic acid to the following medium dough mixture
Add 50 mg of L-cystine, 150 mg of L-cystine, and lactic acid bacteria (vacuum dried powder) and mix thoroughly. The resulting dough is fermented at 25°C for 4 hours. Add and mix the raw materials according to the following dough formulation to this and manufacture bread according to the following manufacturing conditions to obtain sweet bread. [Dough mixture] Wheat flour 3500g Yeast 125g Yeast food 5g Water 1950c.c. [Main Dough composition] Wheat flour 1500g Sugar 750g Salt 70g Shyotoning 250g Eggs 250g Skim milk powder 100g Water 780c.c. [Manufacturing conditions] floor time 25 minutes bench time 15 minutes baking 38℃, 45 minutes baking 210℃, 10 minutes Example 5 Mix the raw materials according to the dough formulation below, add 3.0mg of L-ascorbic acid and 13.5mg of DL-methionine.
mg and 1.5 x 10 ^lactic acid bacteria (live bacteria) were added and mixed further. Bread was produced from the obtained dough according to the following production conditions to obtain bread. [Dough composition] Flour 300g Yeast 6g Yeast food 0.3g Sugar 15g Salt 6g Shyotoning 12g Water 219c.c. [Manufacturing conditions] First fermentation 27℃, 75 minutes Second fermentation 27℃, 25 minutes Incubation 35℃ , 50 minutes baking 200℃, 35 minutes

Claims (1)

[Claims] 1. A method for producing bread, which comprises adding and mixing cystine or methionine and lactic acid bacteria to dough, followed by fermentation and baking.