JPH0216929A - Production of bread material - Google Patents

Abstract

PURPOSE:To obtain a bread material with sufficiently recovered inherent characteristics and activity lost due to drying by thawing a dry bread material in two steps to effect moderate adjustment of its acidity or pH to develop mild sour taste. CONSTITUTION:A mixture comprising 1pt.wt. of a dry bread material, 0.5-3.0pts. wt. of grain powder such as wheat flour, rice flour or buckwheat flour and 1.0-4.0pts.wt. of water is put to culture at 20-35 deg.C for ca. 30-60 hrs. Thence, at a point when he pH of the resulting cultured product falls to <= 4.0, 1pt.wt. of said product is incorporated with 0.3-1.0pt.wt. of grain powder and 0.15-1.0pt.wt. of water followed by culture at 20-35 deg.C for ca. 10-48 hrs, and the culture is terminated at a point when the pH of the resultant cultured product reaches <= 4.0.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) This invention is directed to the production of 8 types of leaven used in the production of breads.
! ! The present invention relates to a method for reconstituted leaven, and provides a method for obtaining highly active reconstituted leaven from dried leaven.

(Conventional technology) In the past, traditional bread manufacturing methods involve making bread dough, allowing microorganisms to naturally occur in the dough, and then inoculating the microorganisms on a daily basis to make leaven, sourdough, mother sponge, etc. using the culture obtained. There is a known method called

However, the seeds obtained using this method are easily affected by climate, soil, succession methods, etc., and it is difficult to stably supply them over a wide range of areas. Therefore, conventionally, dried leaven, lactic acid bacteria such as Lactobacillus San Francisco,
Dough improvers made from yeasts such as Satucharomyces exigius and Satucharomyces cerevisiae are added directly during bread production in an attempt to obtain a flavor equivalent to that of bread obtained by traditional bread making methods using leaven. .

By the way, the above-mentioned dried leaven is sometimes added directly to the middle leaven during bread production, but due to drying, the characteristics of the leaven are lost or the activity is reduced, so it is not necessary to breed it back. ing.

Before using, add flour, salt, and dry leaven to the dry leaven.
Adding water, etc. and culturing for several hours to overnight, or culturing overnight, adding flour, salt, water, etc., and culturing for several hours to overnight to obtain reconstituted leaven. It is being

(Problem to be Solved by the Invention) However, the conventional method of reconstitution of dried leaven does not sufficiently recover the properties lost or the activity decreased due to drying, and therefore, it is difficult to make products using this reconstituted leaven. There is a problem in that the flavor of the baked bread is inferior.

The basic purpose of this invention is to solve the above-mentioned problems, and to provide a method for producing leaven that fully recovers the lost properties and reduced activity of dried leaven, and enables the production of breads with excellent flavor. The purpose is to provide

(Means for Solving the Problems) In order to solve the above problems, the method for producing leaven of the present invention provides a method for producing leaven of the present invention, in which a mixture of dry leaven, starch, and water is
After culturing for 0 hours, flour and water are further added to this culture and cultured for 10 to 48 hours to obtain reconstituted leaven.

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.

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

In addition, although the above culture enables rapid return of leaven in the first stage, it is difficult to obtain a mellow sourness, so in the second stage,
It should be done in stages.

In the first stage of culture, the acidity is sufficiently increased in preparation for the second stage of culture. Note that if the culture time is less than 30 hours, the increase in acidity will be insufficient, whereas if it exceeds 60 hours, fermentation will be excessive and the sourness of lactic acid will become strong. Therefore, the culture time for the first stage is determined within the above range.

Next, in the second stage of cultivation, the culture whose acidity has sufficiently increased in the first stage of cultivation is used to smoothly raise the acidity and lower the pH to produce a mellow sour taste.

The culture time for this second stage is also set within the above range in order to obtain a moderate increase in acidity and impart a mellow sour taste, similarly to the first stage culture.

In addition, the culture at each stage is desirably carried out at a temperature of about 20 to 38° C. to ensure good culture.

Next, a detailed explanation of the method for producing leaven using the two-stage culture described above is as follows.

That is, the dry leaven is 1, and the flour is 0.
5 to 3.0, water is mixed within the range of 1.0 to 4.0,
Obtain dough or slurry, etc.

This mixture was cultured at 20 to 35°C for about 30 to 60 hours, and the culture was terminated when the pH became 4.0 or less.
Next, taking this culture as 1, the weight ratio of flour is 0.3 to 1.
1.0, water is mixed within the range of 0.15 to 1°0, 20
A second stage culture is performed for 10-48 hours at ~35°C. This culture, like the first stage culture, ends when the pH becomes 4.0 or less. This culture, i.e., reconstituted leaven, is used as the final grain flour amount at the time of making middle dough or main kneading in bread making, and the final amount of flour is 5 to 20% by weight for white bread, and 5 to 20% for other breads.
By adding 50% by weight, the dough properties are improved and a bread with a flavor unique to sour bread can be obtained. Incidentally, by increasing the amount of reconstituted leaven, bread with a strong sour taste can be obtained, but adding too much will make the dough strong and firm.

Note that the above specific example is just an example, and the amount of starch to be mixed is not limited to the above.

In addition, the reconstituted leaven obtained by the present invention can be used for breads, etc.
It can also be used in confectionery.

(Function) That is, according to the present invention, by the first stage of culturing,
A culture with sufficient and appropriate acidity is obtained, and this culture is used for the second stage of culturing,
The acidity and pH are appropriately adjusted, a mellow sour taste is produced, and the characteristics of leaven lost due to drying and the reduced activity are reliably and sufficiently restored.

(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 heated the mixture to 28°C.
The cells were statically cultured for 48 hours. Add 20% of strong flour to this culture.
Add 0g and 200ml of water, stir, and heat at 28°C for 2 hours.
After static culture for 4 hours, reconstituted leaven S1 was obtained. (Example 2) 100g of dry seeds containing lactic acid bacteria and 100g of strong wheat flour
and 200 ml of water were mixed, and this mixture was left to stand and culture at 28°C for 48 hours. 400 strong wheat flour for this culture
g, 400 ml of water was added, stirred, and left to stand at 28° C. for 24 hours to obtain reconstituted leaven S2.

(Example 3) 160g of dry seeds containing lactic acid bacteria, 400g of rye flour, and 440ml of water were mixed, and this mixture was heated at 28°C for 4 hours.
The cells were incubated statically for 8 hours. Add 400g of rye flour to this culture.
200 ml of water was added and stirred, followed by static culture at 28° C. for 24 hours to obtain reconstituted leaven S3.

As is clear from the batter, the reconstituted soybeans S1 to 3 obtained in Examples 1 to 3 are different from the reconstituted soybeans R1 and 2 obtained in Comparative Example 1.2.
Compared to the above, the acidity was sufficiently and moderately increased, and both the amount of lactic acid and the number of lactic acid bacteria were sufficiently large.

In addition, the pH of the leaven of the example was reduced to an extent that gave a suitable sour taste, whereas the pH of the leaven of the comparative example was insufficiently reduced.

Next, in order to perform a comparative evaluation of breads manufactured using the above-mentioned reconstituted leaven, we will use the "70% white bread leaven method" shown below.
Bread products were manufactured using the ``live bread formulation and process.'' In addition, bread was manufactured using the leaven of Example 1.2 and Comparative Example 1, and live bread was manufactured using the leaven of Example 3 and Comparative Example 2.

(The following is a blank space) Next, in order to perform a comparative evaluation with the leaven obtained in Example 1.2.3 above, leaven was prepared according to Comparative Example 1 and Comparative Example 2 below.

(Comparative Example 1) 100g of dry seeds containing lactic acid bacteria and 500g of strong wheat flour
and 300 cnl of water was cultured at 28° C. for 48 hours to obtain reconstituted leaven R1.

(Comparative Example 2) A mixture of 160 g of dry seeds containing lactic acid bacteria, 400 g of rye flour, and 440 ml of water was statically cultured at 28° C. for 17 hours to obtain reconstituted leaven R2.

When the characteristics of the reconstituted leaven obtained above were analyzed, the results shown in Table 1 were obtained.

Table 1 Manufacturing method〉Bread 70% leaven method Live bread composition and process As shown in Tables 2 and 3 above, the bread or live bread using the leaven of the example has a moderate sourness. The flavor was superior to that of Comparative Example 1.2.

(Effects of the Invention) As explained above, according to the present invention, after culturing a mixture consisting of dry leaven, flour, and water for 30 to 60 hours, flour and water are further added to this culture,
Since the reconstituted leaven is obtained by culturing for ~48 hours, the acidity etc. of the reconstituted leaven can be adjusted appropriately, giving it a mellow flavor, and sufficiently recovering the characteristics of the dried leaven lost due to drying and its reduced activity. You can get the effect that you can. Therefore, by producing breads using this leaven, breads with flavor can be obtained.

Patent applicant: Nippon Flour Mills Co., Ltd.

Claims (1)

[Claims] 30 to 60 g of a mixture of dry leaven, flour and water
After culturing for an hour, flour and water are further added to the culture and cultured for 10 to 48 hours to obtain reconstituted leaven.