JPH0622434B2 - Bread making method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing flavorful breads.

More specifically, the present invention relates to a method for producing a unique sour flavorful bread using a strain of the genus Zymomonas.

Conventionally, the production of breads by a large-scale production method has been carried out by various methods such as a direct kneading method, an intermediate seed method, and a no-time method.
ers' yeast)], that is, fermentation by yeast belonging to Saccharomyces cerevisiae is the basis, and the flavor of breads produced using this is similar. Yes, it is difficult to say that the recent diversity of consumer tastes can be satisfied.

On the other hand, the sourness of black bread, rye bread, etc. is strong,
There are flavorful sour breads on the market, but these are
Traditional bread making method, that is, fermented for a long time with wheat flour and microorganisms naturally mixed from the air, so-called sourdough, and adding wheat flour and auxiliary materials to it to make bread Therefore, it is possible to leave some of the dough and use it for the next day's preparation, but this is at most small scale production, so it is extremely difficult to mass produce in a large bakery factory. is there.

The inventors of the present invention have earnestly studied for a method for obtaining breads that are sour even in a large-scale production method and have a rich flavor, and by using a strain of the genus Zymomonas, it is possible to produce breads in line with this purpose I knew

The present invention relates to a method for producing bread, which comprises using a strain of the genus Zymomonas alone or in combination with baker's yeast in the production of bread.

The strain of the genus Zymomonas used in the present invention is known as a highly alcohol-producing bacterium, but when breads are produced using this bacterium, it is comparable to conventional baker's yeast in that it is well-puffed, and Gives a unique sourness,
It succeeded in producing flavorful breads.

As an example of the bacteria used, Zymomonas mobilis IFO 1375
Bacteria can be produced by using this bacterium alone or appropriately mixed with conventional commercially available baker's yeast.

For culturing strains of the genus Zymomonas, a medium in which sucrose or glucose is used as a sugar source and ammonium sulfate, yeast extract, potassium phosphate, other nutrients and the like are preferable.

Culturing is carried out at 25 to 35 ° C. for about 20 hours.
The resulting culture solution is centrifuged and washed several times to obtain Zymomonas cells.

In the present invention, various types of breads are produced by using the Zymomonas cells obtained here alone or in combination with baker's yeast. When used together, Zymomonas cells: baker's yeast = 1:
If the mixture is about 9 to 9: 1, there is no problem in producing the flavor of the strain of the genus Zymomonas.

Various types of bread include bread, French bread, roll bread, and sweet bread.

Zymomonas cells or mixed cells of Zymomonas cells and baker's yeast are wheat flour, sugar, fats and oils, salt, mixed with water together with skim milk powder, and after fermenting the dough obtained by kneading,
It can be baked by a conventionally known method, and as the fermentation method, any method such as a direct kneading method, a no-time method and a middle seed method may be used.

Next, examples of the present invention will be described.

Example (Bread: direct kneading method) Zymomonas mobilis IFO 13756 was cultured in a medium having the following composition.

Glucose 10% Yeast extract 1 Ammonium sulfate 0.1 Potassium phosphate 0.1 Magnesium sulfate 0.05 Culture was carried out at 30 ° C. for 24 hours in a stationary state.

The obtained culture broth was centrifuged, and the bacterial cells were washed 3 times with water,
Zymomonas bacteria.

Using the obtained Zymomonas bacteria, bread was produced with the raw material composition shown in Table 1. As a control, commercially available bread yeast (manufactured by Oriental Yeast) was used to produce bread in the same manner.

The method of making bread is as shown in Table 2,
The same production method was used for both control plots.

Both products obtained in the test section and the control section, bread volume,
The results of comparison of the internal phase, appearance, coloring, flavor, and characteristics are shown in Table 3.

Example 2 (Bread: Medium seed method) Zymomonas bacterium and a commercially available baker's yeast were used in combination to produce bread with the raw material composition shown in Table 4. As a control, commercially available bread yeast was used alone to produce bread in the same manner.

The method for producing bread was as shown in Table 5, and the test group and the control group were completely the same.

Both products obtained in the test section and the control section had an internal phase, an appearance,
When the coloring, flavor and characteristics were compared, the results were as shown in Table 6.

Claims (1)

[Claims] 1. A method for producing bread, which comprises using a strain of the genus Zymomonas alone or in combination with baker's yeast in the production of bread.