JPH0687771B2 - Yeast bacteria for yeast-fermented foods with sake-like flavor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a yeast having a sake-like flavor and suitable for yeast fermented foods.

[Conventional technology]

There are several conventional yeast fermented foods, especially bread, such as direct kneading method, medium seed method, and liquid seed method, but baker's yeast is used as yeast, and primary fermentation is performed at a temperature of 27 ° C and a humidity of 75% at 38 ° C. , 85%
It is produced by secondary fermentation in the above and baking at 200 to 250 ° C. At this time, baker's yeast is used in the order of 2 to 3.5% of the amount of wheat flour, and the number of bacteria is 10 ³ pieces / g (wheat flour). As described above, conventional bread making is characterized by shortening the bread making process by using a large amount of yeast, and is suitable for large-scale production, but there is room for improvement in the flavor and texture of bread. Further, as a method for imparting a sake-like flavor to yeast-fermented foods, particularly bread, there is a method using a conventionally known liquor species.

Sake is a naturally fermented variety that has been used before baker's yeast was imported to Japan. The production method is performed as shown in Table 1 below, but roughly, white rice, rice malt and water are mixed at a certain ratio. And ferment for 36 hours to grow wild yeast in rice koji. This is called No. 1 species. Then cooked rice, rice malt, water, 1
A part of the No. 2 seed is mixed at a constant ratio and fermented for 24 hours to obtain No. 2 seed. In the same manner, up to type 4 is obtained and manufactured. This 4th kind is called a normal sake kind.

When the liquor is used in yeast-fermented foods, especially bread, it is used in an amount of about 30% with respect to the flour, and is manufactured in the same manufacturing process as when baker's yeast is used. According to this method, a sake bread with a rich sake-like flavor and a good moisturizing texture can be obtained, but the process for producing the sake seed is complicated,
It was difficult to stabilize the quality.

[Problems to be solved by the invention]

Yeast fermented foods by baker's yeast so far, in particular, although there are various bread manufacturing methods in the production of bread, by adding a large amount of baker's yeast, in order to ferment in a short time,
Its flavor depends largely on the nature of the yeast and is essentially similar. At present, instead of such bread, there is a strong tendency that breads having a fermented odor other than baker's yeast are favored by using naturally fermented seeds or lactic acid bacteria. As mentioned above, liquor species can be used to impart a sake-like flavor to bread, but the liquor species requires (1) at least 5 days of fermentation, which is very time-consuming. (2) Obtained liquor There are drawbacks such as unstable seed fermentability and (3) poor storage stability.

It is an object of the present invention to discover yeasts having a strong dough swelling and fermentation ability by imparting a sake-like flavor to yeast fermented foods, particularly bread, without using conventional liquor species. In the present invention, the yeast-fermented food refers to foods using normal yeast such as bread, manjuyu, donut, and carrot.

[Means for solving problems]

The present invention can be summarized as follows: Sake-like flavor is superior to Sake yeast No. 7 yeast, and 100 g of dough has a temperature of 27 ° C.
The present invention relates to Saccharomyces cerevisiae, which has a swelling power of 180 cc or more in a liquor-added area, which is expressed as a volume that expands for 150 minutes at a humidity of 75%.

In the present invention, the dough expansion force is a numerical expression of the dough expansion and fermentation ability.

In addition, the dough for measuring the dough expansion force in the present invention means 100 parts by weight of flour, 25 parts by weight of sugar, 0.5 parts by weight of salt, whole egg, as shown in the liquor type addition section in Table 4 described later. Ten
Parts by weight, margarine 5 parts by weight, water 35 parts by weight, and alcohol 30
It means a dough which is made by mixing parts by weight at a low speed for 2 minutes and a medium speed for 4 minutes and kneaded at 30 ° C.

The present inventors have a strong yeast-like flavor in the rice koji, because the yeast strain present in the sake strain is a wild yeast in the rice koji used during the production of the sake strain, and a yeast strain having a strong dough swelling and fermentation ability. I suspect that there exists.

Generally, yeast strains exist in the order of 10 ⁴ to 10 ⁵ cells / g in rice koji, and the present inventors have tried to separate yeast strains from various rice koji.

That is, rice koji was suspended in sterilized water, and the solution was applied onto potato dextrose agar medium (manufactured by Nissui Pharmaceutical Co., Ltd.) at 30 ° C.
Cultured for 72 hours. About 50 to 100 colonies were obtained on one shere, and each was cultured and stored on a YM slope medium (1% glucose, 0.5% peptone, 0.3% yeast extract, 0.3% malt extract). Alcoholic strains were produced as a primary screening using these isolates, and good yeasts were selected using the fermentation ability (foamability of the alcoholic species) and aroma (sake-like flavor) as markers. At this time, the production of the liquor species is as shown in Table 1 above. The rice koji used for this is soaked in 70% ethanol for about 10 minutes until the rice koji of No. 4 is dried and air-dried. A reduced amount of wild yeast was used. In addition, yeast strains to be tested were collected from slants, suspended in sterilized water and added to the 1st seed at the order of 10 ³ cells / ml, and were successively subcultured to obtain liquor species.

As a result of the primary screening, 8 kinds of yeasts A to H were selected and used for the secondary screening. In the secondary screening, liquor species were produced in the same manner as in the first screening, the bread making test was examined with the liquor species, and the one having the best bread dough swelling and fermentation ability was selected. Table 2 shows the composition and process of the bread-making test, the third
The results are shown in the table.

As shown in Table 3, the bacteria B and G were excellent in dough swelling and fermentation ability, and the flavor of bread (particularly sake-like flavor) was strong and good. However, when comparing B and G according to the present invention, B
It was confirmed that the fungus is similar to the G strain in bread volume, but the texture of the dough is smooth and soft, and since the roasting time is short, the B strain is more suitable as a yeast for bread making.

Therefore, the bacterium B will be specifically described below, but the present invention is not limited to the bacterium B. The mycological properties of B bacterium (hereinafter referred to as SFY-B) are shown below.

1. Morphological properties YM medium (glucose 1%, peptone 0.5%, yeast extract
0.3%, malt extract 0.3%) at 25 ° C., after 7 days of pre-culture.

a) Shape: oval b) Size: 4.9 × 4.3μ 2. Sporulation: Sporulation medium (sodium acetate 0.4%, glucose 0.0)
The cells were cultured for 5 days at 30 ° C. in 5%, agar 3%) and observed.

3. Growth formation: budding 4. Biochemical properties a) Fermentability of sugar Dispense medium for carbon compound assimilation test of Whitker ham (manufactured by Difco) into test tubes containing Durham tube, yeast SF of the present invention SF
YB was inoculated and cultured at 25 ° C for 10 days, and the presence or absence of carbon dioxide gas generation was observed.

Glucose (+) Galactose (+) Sucrose (+) Maltose (+) Lactose (-) Mellibiose (-) Raffinose (+) b) Sugar assimilation Using a carbon compound assimilation test medium of Whitkerham (manufactured by Difco) Growth was observed after 20 days at 25 ° C by the oxanograph method.

Glucose (+) Galactose (+) Sucrose (+) Maltose (+) Lactose (-) c) Nitrate assimilation: (-) Nitrate is potassium nitrate, using a medium for witkerham's nitrate assimilation test (Difco). Growth was observed by the oxanograph method.

The above morphological and biochemical results indicate that the yeast strain SFY-B of the present invention isolated from rice koji is Saccharomyces cerevisiae (Saccharomyces cerevisiae).
omyces / cerevisiae).

In addition, this bacterium was sent to Saccha
Deposited as romyces cerevisiae SFY-B (FERMP-8335).

When the yeast SFY-B of the present invention was purely cultivated under the same conditions as baker's yeast or sake yeast (Association No. 7), the yield,
It was shown that the yeast strain SFY-B of the present invention can be cultivated in a large amount without being completely aged.

In addition, the present inventors have found that baker's yeast and sake yeast (association No. 6 · 7).
No.) and the yeast of the present invention SFY-B, each yeast is directly added to the bread dough (hereinafter referred to as yeast direct addition section)
The bread-making property and the sensory evaluation were carried out when the liquor type produced by each yeast was added by the method used in the first screening (hereinafter, liquor type addition section). The bread making composition is shown in Table 4, the bread making result is shown in Table 5, the sensory evaluation reference table is shown in Table 6, and the sensory evaluation result is shown in Table 7.

From Table 5, the yeast SFY-of the present invention was directly added to the yeast.
B showed a value close to that of baker's yeast in the dough swelling and fermentation ability, was far superior to that of sake yeast, had a shorter fermentation time, and showed good bread-making properties. On the other hand, also in the liquor-added area, the dough swelling and fermentation ability was superior to that of sake yeast, and in the product volume, it was larger than that of baker's yeast and showed good bread-making properties. In sensory evaluation, as shown in Table 7, baker's yeast has a good texture and excellent shape, but lacks the sake flavor, and sake yeast has the sake flavor but the shape, crust, internal phase, etc. are also poor in this respect. The yeast SFY-B of the present invention was excellent.

The dough swelling and fermentation ability of Sake Yeast Association No. 9 is also equivalent to that of Association Nos. 6 and 7.

The yeast strain SFY-B of the present invention can produce not only bread but also good products having a sake-like flavor not only for breads such as manjiyuu, donuts, and carrot but those which have conventionally used baker's yeast.

〔Example〕

Next, the present invention will be described in more detail with reference to examples of the yeast SFY-B of the present invention, but the present invention is not limited to these examples.

Example 1 The yeast SFY-B of the present invention was aerated with synthetic medium (glucose 5%, ammonium sulfate 1%, potassium phosphate 0.3%, magnesium sulfate 0.1%, calcium chloride 0.05%, yeast extract 1%) at 30 ° C. for 48 hours. Using the paste prepared by centrifugation after the culture, bread was obtained by the seeding method under the following formulation and bread making conditions.

(Blending) Blending wheat flour 70 parts by weight Yeast fungus 2〃 Water 43〃 Dough blending wheat flour 30 parts by weight Salt 2〃 Sugar 5〃 Skim milk powder 2〃 Water 5〃 Water 22 parts by weight Medium breading process Mixing low speed 2 minutes, medium speed 2 minutes Kneading temperature 28 ℃ Medium seed fermentation time 4 hours (Temperature 32 ℃, Humidity 80%) Mixing of dough process Low speed 2 minutes, Medium speed 5 minutes, High speed 2 minutes Kneading temperature 29 ℃ Floor time 30 Fraction Split Divided weight 230g Bench time 20 minutes Composition type Degas, round and put 4 pieces in 2 loaf type.

Baking furnace time 60 minutes (Temperature 38 ° C, Humidity 85%) Baking 35 minutes (Temperature 220 ° C) The resulting bread has a sake-like flavor and is large in volume, and has a shape, crust, internal phase, texture and texture. It was a good one.

Example 2 Using the paste of the yeast strain SFY-B of the present invention prepared in Example 1, a starch was obtained by a direct kneading method under the following formulation and baking conditions.

(Compound) Wheat flour 100 parts by weight Sugar 25 〃 Salt 0.5 〃 Whole egg 10 〃 Margarine 5 〃 Yeast 2 〃 Water 55 〃 (Baking conditions) Mixing low speed 2 minutes, high speed 4 minutes Kneading temperature 28 ℃ Fermentation time 2.5 hours ( Temperature 32 ℃, Humidity 80%) Divided weight 30g Bench time 20 minutes Molding Degas, fill with 25g bean jam and roll.

Culture furnace time 40 minutes (Temperature 38 ° C, Humidity 85%) Baking 10 minutes (Temperature 220 ° C) The obtained Anpan has a sake-like flavor and a large volume, and its shape, crust, internal phase, texture and texture It was a good one.

Example 3 A liquor species was produced using the yeast strain SFY-B of the present invention as a yeast strain for sake. For the production of liquor types 1 to 4, the rice koji used is soaked in 70% alcohol for about 10 minutes and air-dried, and the yeast strain SFY-B of the present invention is produced at the rate of 10 ³ / It was added in the order of ml, and the procedure was as shown in Table 1 above. The liquor thus obtained was stable and good in quality and had a strong sake-like flavor.

Using this liquor, a bread roll was obtained by a direct kneading method under the following blending and baking conditions.

(Compound) Flour 100 parts by weight Sugar 25 〃 Salt 0.5 〃 Margarine 5 〃 Whole egg 10 parts by weight Liquor 30 〃 Water 35 〃 (Baking conditions) Mixing low speed 2 minutes, medium speed 4 minutes Kneading temperature 30 ℃ Fermentation time 3 Time (Temperature 32 ° C, Humidity 80%) Divided weight 30g Bench time 20 minutes Degassing and stuffing 25g bean jam and rolling.

Baking furnace time 60 minutes (Temperature 38 ℃, Humidity 85%) Baking 10 minutes (Temperature 220 ℃) The obtained Anpan has a sake-like flavor, large volume, shape, crust, internal phase, texture and texture. It was a good one.

Example 4 Using the paste of the present invention fermentative bacterium SFY-B prepared in Example 1, Chinese manju Yu was obtained under the following formulation and production conditions.

(Compound) Wheat flour 100 parts by weight Sugar 15 〃 Salt 0.8 〃 Baking powder 1 〃 Lard 5 〃 Yeast 3.5 〃 Water 46.5 〃 (Manufacturing conditions) Mixing low speed 2 minutes, medium speed 8 minutes Floor time 15 minutes Dividing weight 30g Molding 30g Wrap the bean jam and roll it up.

Cultivation furnace time 90 minutes (Temperature 45 ° C, Humidity 75%) Steaming 15 minutes The obtained Chinese manju has a large volume, shape, internal phase,
The texture and texture were good.

Example 5 Using the paste of the present invention SFY-B of the present invention prepared in Example 1, karinto was obtained under the following formulation and production conditions.

(Compound) Wheat flour 100 parts by weight Sugar 2 〃 Salt 0.8 〃 Yeast 2 〃 Water 50 〃 (Manufacturing conditions) Mixing Low speed 2 minutes, Medium speed 2 minutes Kneading temperature 29 ℃ Fermentation time 3 hours (Temperature 27 ℃, Humidity 75%) ) Sheeting Roll. (Thickness 3 mm) Cutting 3 cm x 1 cm Deep-fried 18 minutes (Temperature 180 ° C) The obtained Takarinto had a sake-like flavor, a large volume, and a good shape, texture and texture.

〔The invention's effect〕

As described above, yeast yeast SFY-B of the present invention can be used as a substitute for baker's yeast in an amount of 2 to 3.5% with respect to wheat flour to obtain a rich and good yeast-fermented food with a sake-like flavor by a conventional baking method. . Further, even when used as a yeast for a liquor species, it is possible to produce a liquor species having a high sake-like flavor, high quality, and stable dough swelling and fermentation ability.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Hideo Morita, Inventor Hideo Morita 3-4-1, Seta, Otsu, Shiga Prefecture, Central Research Laboratory, Takara Shuzo Co., Ltd. (72) Masakatsu Kato, Otsumari, Koshigaya, Saitama 632 (72) Inventor Seki ▲ Yasu ▼ hiko 2-12-3 Nishikata, Bunkyo-ku, Tokyo (72) Inventor Satoshi Nomura 4-35-20 Midoricho, Tokorozawa, Saitama Prefecture (56) References "Fermentation Engineering Magazine" (1956) P ． 122-125 "Japanese Brewing Association Magazine" (1984) p. 106-110 “Magazine of Japan Brewing” (1968) p. 907 -910

Claims (1)

[Claims] 1. An association 7 in which the sake-like flavor is sake yeast.
Better than No. 15 and 100g of dough is 15 at temperature 27 ° C and humidity 75%
The Saccharomyces cerevisiae is characterized in that the dough expanding force expressed by the volume that expands in 0 minutes is 180 cc or more in the liquor species addition section.