JPH0213342A - Production of leaven - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing leaven used in the production of breads.

(Prior Art) Leaven used in bread making has heretofore been produced by traditional grafting. In order to stably supply this leaven to a wide range of areas, it is difficult to store and distribute it under conditions of high moisture content, so methods for drying the leaven have been proposed and put into practical use.

This dry leaven loses its leaven characteristics and its activity decreases due to drying, so it is necessary to carry out breeding and other methods. That is, prior to use, measures have been taken to restore the activity by adding water to the leaven, or even mixing it with water and culturing it with flour.

(Problems to be Solved by the Invention) However, the conventional method for reconstitution of dried leaven requires a long time for reconstitution, lacks quick response, and does not produce stable soybean, which is a characteristic of leaven, when subcultivated. There is a problem in that the quality of the products varies.

In addition, in the above-mentioned returning method, seeds are raised by transplanting, so if used regularly, the seeds must be raised multiple times, and a large space is required.

The basic purpose of this invention is to solve the above-mentioned problems, and it is possible to provide leaven of stable quality in a quick manner, and moreover, it only needs to be raised once, which saves both space and time. A method for producing leaven is provided.

(Means for Solving the Problems) In order to solve the above problems, the method for producing leaven of the present invention includes culturing a mixture consisting of dry leaven, flour, and water by a conventional method, and then Dried leaven was mixed at 0.05-0.20°, flour at 0.2-1.0°, and water at 0.2-1.0° and cultured, and a part of this culture was used to This method is characterized by repeatedly culturing and subculturing at the above-mentioned mixing ratio.

The culture mixed and cultured according to the above mixing ratio may be mixed and cultured as appropriate.
Used as re-leaven in the production of breads.

The dry leaven mentioned above is obtained by growing lactic acid bacteria or the like naturally or artificially on a dough whose main ingredients are flour and water, and drying the resulting culture by various methods. In culture using this dry leaven and culture in which dry leaven is mixed with the culture, the temperature is preferably about 20 to 38°C to ensure good culture.

Further, as the grain flour, wheat flour, barley flour, pigeon flour, rye flour, rice flour, buckwheat flour, etc. are used.

It should be noted that if the amount of dry leaven, flour, and water added to the culture is less than the lower limit, there will be no effect, and if it exceeds the upper limit, the mixing effect will be saturated. Therefore, the amount of each mixture was determined within the above range.

(For rr!) That is, according to the present invention, a culture is obtained by raising the leaven with the dried leaven, and subsequent raising of the leaven is not necessary. By mixing predetermined amounts of dry leaven, flour, and water with the above culture and further culturing, culturing is performed under optimal conditions. Moreover, since dried leaven is added to the culture and cultured, the quality of the leaven is stabilized during passage, and for example, the amount of lactic acid and acidity, which are part of the quality, are stabilized.

A portion of the obtained culture is used to culture at the above-mentioned mixing ratio, so that culture can be repeated and leaven can be provided with immediate response.

(Example 1) An embodiment of the present invention will be described below.

100g of dried seeds containing lactic acid bacteria and 100g of strong wheat flour
and 200 ml of water, and the mixture was heated at 28°C for 4 hours.
Incubate for 8 hours. Add to this culture 40 dried seeds of the same quality as above.
g, 200 g of strong wheat flour, and 200 ml of water were added, stirred, and cultured at 28° C. for 24 hours. Furthermore, 40 g of dry seeds of the same quality as above, 200 g of strong wheat flour, and 200 ml of water were added to 400 g of this culture, stirred, and cultured at 28° C. for 24 hours to obtain reconstituted leaven.

(Example 2) Mix 8160 g of dry lactic acid bacteria, 400 g of rye flour, and 440 ml of water, and heat this mixture at 28°C for 4 hours.
After culturing for 8 hours, 400 g of this culture was added with the above dried seeds 5
0 g, 250 g of rye flour, and 200 ml of water were added, stirred, and cultured at 28°C for 24 hours. Furthermore, this culture 4
00g, 50g of the above dry seeds, 250g of rye flour, 20g of water
0ml was added, stirred, and cultured at 28°C for 24 hours. Repeat this passage three more times (total of 7 days of culture) to obtain re-leavened.

Next, in order to conduct a comparative evaluation of the leaven obtained in Example 1.2 above, leaven was produced and prepared according to Comparative Example 1 and Comparative Example 2 below.

(Comparative Example 1) 100g of dry seeds containing lactic acid bacteria and 100g of strong wheat flour
and 200 ml of water was incubated at 28°C for 48 hours, then 240 g of strong wheat flour and 200 ml of water were added to this culture.
1 was added, stirred, and cultured at 28°C for 24 hours. Add 400g of this culture, 240g of strong wheat flour, and 200+nl of water.
was added, stirred, and cultured at 28°C for 24 hours to obtain reconstituted leaven.

(Comparative Example 2) After culturing a mixture of 160 g of dry seeds containing lactic acid bacteria, 400 g of rye flour, and 440 ml of water at 28°C for 48 hours, 400 g of this culture was mixed with 300 g of rye flour and 200 ml of water.
ml was added, stirred, cultured at 28°C for 24 hours, and subcultured. This passage was repeated four more times (a total of 7 days of culture) to obtain re-leavened.

(Evaluation 1.2.3) Using the leaven obtained in Example 1 and Comparative Example 1, the following methods were used: was produced and the product was evaluated.

(Evaluation 4) Using the leaven obtained in Example 2 and Comparative Example 2, breads were manufactured according to the "Live Bread Formulation and Process" described below, and the products were evaluated.

(Margin below) Manufacturing method: Bread 70% medium dough method Hard roll formulation and process Pizza formulation and process Live red formulation and process The results of evaluations 1 to 4 are shown below.

Evaluation 3 Evaluation 4 ◎Very poor ∆Above average As shown in ΔAbove, the breads produced by adding the reconstituted leaven of Examples 1 and 2 had good texture and flavor, and the amount of lactic acid and Both acidity was stable.

(Effect of the invention) As explained above, according to this invention, dried leaven,
A mixture of flour and water is cultured by a conventional method, and the weight ratio of dry leaven is 0.05 to 0.1 to 1 of this culture.
20. Mix flour in a range of 0.2 to 1°0 and water in a range of 0.2 to 1.0, culture, and subculture by repeating the above culture using a part of this culture. , You only need to raise the seeds once, which saves you the trouble of raising the seeds, and also reduces the space required for raising the seeds. Furthermore, since the obtained reconstituted leaven is cultured and subcultured using dried leaven, quality stability can be obtained. In addition, the above-described repeated culturing has the advantage that leaven can be supplied quickly and can easily be used in situations where it is used irregularly.

Furthermore, if breads are produced by adding this leaven, a leaven with stable quality is used, so breads with excellent texture and flavor can be obtained.

Claims (1)

[Claims] After culturing a mixture consisting of dry leaven, flour, and water by a conventional method, the weight ratio of dry leaven to 1 of this culture is 0.05 to 0.20, flour 0.2 to 1.0, and water. 1. A method for producing leaven, which comprises culturing the mixture at a mixing ratio of 0.2 to 1.0, and using a portion of the culture to repeat the culture at the above mixing ratio for subculture.