JP2002017240A - Method for preparing lactic acid-fermented cakes - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide cakes having a harmonious fragrance, a moderate sour taste, and a peculiar mild flavor the all of which are not given by conventional methods wherein a simple process, such as straight and dough method, sponge and dough method, sour dough method, sugar batter method, all-in mix method, flour batter method, or the like, is adopted. SOLUTION: This method for preparing lactic acid-fermented cakes comprises preparing a starter leaven from an original leaven which is obtained by using a mixture of lactic acid bacteria, and separately preparing another starter leaven from another natural leaven which is obtained by using another mixture of lactic acid bacteria, then mixing both of the starter leavens separately prepared in the above processes to obtain a mixed leaven, and further preparing sponge by using the mixed leaven to give the lactic acid-fermented cake, or preparing sponge and dough by using the mixed leaven to give the lactic acid- fermented cake.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing lactic acid fermented confectionery.

[0002]

2. Description of the Related Art Conventionally, in the manufacture of confectionery such as cookies and half-baked cakes and breads (hereinafter referred to as confectionery) such as bread, there are a direct kneading method, a medium seed method, an old noodle method, a sugar batter method, There are confectionery methods such as an all-in-mix method and a flower batter method.

[0003] However, products obtained by these methods generally tend to have a simple flavor such as aroma and sour taste, and there has been a problem that it is difficult to obtain confectionery having a full or deep taste.

[0004]

DISCLOSURE OF THE INVENTION The present invention can be achieved by conventional methods employing simple processes such as a direct kneading method, a medium seed method, an old noodle method, a sugar batter method, an all-in-mix method, and a flower batter method. The aim is to obtain a fragrance with a full taste that could not be tasted, moderately sour, and a unique mild flavored confectionery.

[0005]

SUMMARY OF THE INVENTION The present invention provides a method of mixing a seed made from an original species obtained using lactic acid bacteria with a seed made from an original species obtained using another lactic acid bacterium, and mixing the seeds. Lactofermented confectionery obtained by using the seeds to produce the middle breed or the middle breed and this breed.Specifically, at least from the original breed obtained using Lactobacillus sporogenes and Lactobacillus bulgaricus. Obtained by mixing at least Lactobacillus caucasian squid and Saccharomyces fragilis with a seed made from the original seed, and using the mixed seed to produce a middle seed, or a middle seed and this seed. Lactobacillus fermented confectionery.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention comprises the steps of separately producing two species made from two original species obtained using different lactic acid bacteria,
Each of the obtained seeds is mixed, and a confectionery method using lactic acid fermentation obtained by forming a middle seed or a middle seed and a main seed from the mixed seed is used. Examples are shown below.

[0007] 1. A method for obtaining a first species (first species). Lactococcus lactis 0.1 g (Lactcoccus lactis) Lactobacillus sporogenes 2.0 g Lactobacillus sp. 500.0 g of sterile water

First, materials other than the above-mentioned cells are mixed,
Paste at 65 ° C. for 30 minutes, then lower the temperature to 42 ° C., mix the above 4 kinds of cells, and add 4 more cells.
Ferment in a thermostat at 0 ° C for 24 hours. And then 8 ° C
Aged for 24 hours in the refrigerator of the first species (first species)
Get.

Next, the first elementary species is mixed with the following materials to obtain a first fermentation type (first type).

First kind wheat flour 400.0 g glucose 75.0 g Saccharomyces cerevisiae 2.3 g (Saccharomyces serevisae) water 650.0 g

That is, the above mixture to which the first elementary species has been added is
Ferment at 35 ° C. for 24 hours. In that case, the mixture is stirred three times every 3 to 4 hours so as not to precipitate, fermented for 24 hours, and further aged in a refrigerator at 5 to 10 ° C. to obtain the first seed.

2. A method for obtaining a second species (second species). Lactobacillus caucasicus 1.0 g (Lactobacillus caucasicus) Lactobacillus casei 0.5 g (Lactobaillus casei) Streptococcus lactis 0.5 g (Streptococcus lactis) Saccharomyces fragilis 0.5 g (Saccharomyces fragilis) oligosaccharide 45.0 g Skim milk powder 55.0 g Sterile water 500.0 g

First, materials other than the above-mentioned cells are mixed, and 6
Paste at 5 ° C for 30 minutes, then lower the temperature to 30 ° C, mix the above 6 kinds of cells, and further
And fermented in a refrigerator at 5 to 10 ° C. for 24 hours to obtain a second original species (second original species).

Then, the original species is mixed with the following materials to form a second species (second species).

Second flour 350.0 g New flour 50.0 g Glucose 75.0 g Saccharomyces cerevisiae 1.5 g (Saccharomyces serevisae) Water 646.0 g Second species total amount

That is, the above mixture is fermented at 25 ° C. for 24 hours, and then ripened in a refrigerator at 8 ° C. for 24 hours.
Get the seeds.

Through the above steps, a first species made from the first species obtained using lactic acid bacteria and a second species made from the second species obtained using other lactic acid bacteria were obtained. .

The present invention uses a mixed species obtained by mixing the first and second types to produce bread,
Manufactures sweet buns, denish pastries, half-baked cakes, cookies and panettone.

A. Bread (raw material) (combination) Strong flour 1,000 g Mixed seed 15 g Yeast 24 g Salt 19 g Fat 60 g Powder milk 27 g Sugar 35 g Water 650 g Bread was obtained from the above raw materials by the following method.

・ Mixing After 3 minutes at low speed and 10 minutes at medium speed, add fats and oils, then at 3 minutes at low speed and 2 minutes at medium speed ・ Kneading temperature 25 ° C. ・ Fermentation time 2.5 hours ・ Divided weight 213 g × 5 = 1.068 kg・ Bench time 30 minutes ・ Proofer 83%, 38 ° C, 60 minutes ・ Baking time 215-220 ° C 50 minutes

The obtained bread has a very good softness, a good melting in the mouth, a good flavored product, and a good masking of the flour odor.

B. Cookies (raw materials) (combination) Flour 500g Oil 250g Sugar 150g Egg 200g Salt 3g Flavor 1g Mixed seed 150g

Cookies were prepared using the above-mentioned raw materials by the following method. The sugar and the mixed seed are thoroughly rubbed, and the fat is added and further mixed. Then add the egg, salt and flavor to make a smooth cream.

[0024] The flour is sieved into this, and the whole is mixed well to make dough. Immediately cure the dough in the refrigerator,
mm, and lay out on a top plate with a 5 cm diameter round shape.
Bake at 80 ° C for 14 minutes.

As a result, a product having a small texture, a good melting in the mouth, and a good taste was obtained. A product that does not stick to teeth and is easy to eat was obtained.

C. Semi-uncooked cake (Raw material) (Blend) Flour 60g Oil 120g Sugar 138g Egg 138g Invert sugar 12g Flavor 1g Mixed seed 25g

In the case of this half-baked cake, a batter is made in the same process as the cookie and poured into a cake mold.
Bake at 5 ° C for 20 minutes.

As a result, it was possible to obtain a fermented confection having a refreshing feeling after eating, having a slight acidity and acid odor, and having a taste not found in a conventional cake even with a relatively rich composition. Moreover, the mouth melted well and there was no adhesion to teeth.

D. Panettone When making panettone, a mixed seed is used to obtain a mixed seed and a mixed seed as shown below to obtain a pannetone.

Mixed seeds 60 g powdered flour 60 g Mixed seeds 18 g Egg yolk 12 g Sugar 12 g Salt 0.6 g Butter 23 g Water 22.5 g

Manufacturing conditions: Mixing: Low speed 20 minutes Kneading temperature: 24 ° C. Fermentation: 28 ° C. 14-18 hours

Blended genus powder 40 g Sugar 20 g Invert sugar 5 g Salt 0.4 g Egg yolk 12 g Butter 12.5 g Fruit 60 g Flavor 0.6 g Water 9 g

Production conditions: Mixing: Medium speed 25 minutes Temperature: 28 ° C. Fermentation: 60 minutes Split: 260 g Wheel: 35 ° C. 2.5 hours Baking: Lower heat 200 ° C., upper heat 195 ° C., 35 minutes

As a result, as described above, the first type and the second type are mixed, and the mixed type, the mixed type, and the pannetone obtained through the mixed main type are the pannetone produced from the first type,
And the taste is much better than that of Panettone made from the second kind, and the sourness is moderate, it has a deep taste,
The shelf life was three months and I got Panettone.

[0035]

As described above, the products of the present invention, for example, the above-mentioned bread, sweet bread, denish pastry, cookies,
The confectionery such as half-baked cakes and panettones are both intermediate products between products using the first type and products obtained using the second type simply by using mixed types of the first and second types. It is possible to obtain confectioneries with unique flavors, rather than confectioneries with a unique taste, and to obtain confectioneries with many kinds of tastes by changing the mixing ratio of both. In addition, it is possible to easily obtain a wide variety of products that can not be obtained by a product using only one kind of seeds, and yet have a taste according to demand.

Of the two lactic acid bacteria employed in the two original species used in the present invention, a combination of Lactobacillus sporogenes and Lactobacillus bulgaricus is used for one of the original species, and another is used for the other original species. As a result of the test, it was found that the above-mentioned effect was more remarkably exhibited by particularly using a lactic acid bacterium in combination of Lactobacillus caucasian and Saccharomyces fragilis as the lactic acid bacterium.

Claims (2)

[Claims] 1. A species produced from an original species obtained by using a lactic acid bacterium and a species produced from an original species obtained by using another lactic acid bacterium are mixed, and the mixed species is used as an intermediate species, or Manufacturing method of lactic acid fermented confectionery obtained by making middle and main species. 2. A species made from at least Lactobacillus sporogenes and an original species obtained using Lactobacillus bulgaricus, and at least a species made from an original species obtained using Lactobacillus caucasian and Saccharomyces fragilis. And a method for producing a fermented lactic acid bacteria confectionery obtained by using the mixed species to produce a middle variety or a middle variety and the present species.