JPH0220238A - How to make dried sourdough - Google Patents

Abstract

PURPOSE:To enable efficient culturing and drying of a sour dough without impairing quality by regulating a mixture of the sour dough with grain flour to a specific moisture content, then culturing the mixture and drying the resultant culture. CONSTITUTION:A mixture of a sour dough with grain flour is regulated so as to provide 20-40wt.% moisture content thereof and then cultured to provide a culture, which is subsequently dried by a conventional method. A sour dough prepared by naturally growing lactic acid, acetic acid bacteria, yeast fungi, etc., in a dough made from the grain flour and water as main raw materials or artificially growing the acetic acid bacteria, etc., therein is used as the sour dough. Wheat, barley, adlay, rye, buckwheat flours, etc., are cited as the grain flour. The mixing ratio of the sour dough to the grain flour is preferably within the range of (1:0.5)-(1:2.5).

Description

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

(Conventional technology) In the past, traditional bread manufacturing methods involved making bread dough, allowing microorganisms to naturally occur in the dough, and then inoculating the microorganisms on a daily basis and using the resulting culture as dough. There is.

Specifically, starch and water are added to wheat flour or rye flour, and the mixture is heated to a predetermined temperature to generate microorganisms that naturally fall to the surface, resulting in sourdough. There is also a method to obtain sourdough by mixing the same amount of flour with the original sourdough, storing it in a cool, dark place, etc., adding water when desired and culturing. It is used as sourdough.

However, the above-mentioned sourdough is easily affected by climate, natural features, succession methods, etc., and it is difficult to stably supply it over a wide range. For this reason, a method has been adopted in which sourdough is supplied after being dried and the dried sourdough is returned before use.

Specifically, the original sourdough is cultured under high moisture conditions by mixing grain flour, etc., and this culture is subjected to vacuum freeze-drying (freeze-drying) to obtain dried sourdough. No. 59-146539, JP-A-61-293
No. 332).

1. Japanese Patent Application Laid-Open No. 59-14-6539 describes a method for culturing Lactobacillus lactic acid bacteria in a medium mainly composed of wheat flour, drying the culture, and adding the resulting product to confectionery.

Mana, in JP-A No. 61-293332, yeast and acetic acid bacteria are inoculated into a wheat flour medium, and after inoculation, a paste-like bacterial cell with a moisture content of 70 to 80% is obtained by means such as centrifugation. Means for processing (squeezing, fluidized bed drying, freezing, flash drying, low temperature dehumidifying drying) into forms are described.

(Problems to be Solved by the Invention) However, according to the conventional dry sourdough production method, the sourdough is cultured in high moisture and then dried. For example, when freeze-drying, freezing damage occurs, and the sourdough itself deteriorates. There is a problem in that the quality deteriorates.

In order to avoid such adverse effects, there is a method of adding grain flour to a high-moisture culture during drying to reduce the water content and drying, since this method dilutes the culture concentration. There is a problem in that the concentration of ingredients during drying is low, and even if it is reconstituted for use in bread making, it does not fully exhibit its properties as a sourdough. Another method that can be considered is to squeeze a high-moisture culture to lower the water content and dry it, but this method has the problem that the drying process is time-consuming and the work efficiency is low.

The basic purpose of this invention is to solve the above problems.1. To provide a method for producing dried sourdough that can efficiently culture sourdough and efficiently dry it without impairing its quality.

(Means for Solving the Problems) In order to solve the above problems, the dry sourdough manufacturing method of the present invention reduces the moisture content of the sourdough and flour mixture by 2.
It is characterized by culturing after adjusting the sourdough to 0 to 40% by weight, and drying this culture to obtain dry sourdough.

The sourdough used may be one made by growing naturally on a dough whose main ingredients are flour and water, or one made by artificially growing lactic acid bacteria, acetic acid bacteria, yeast, etc.

Further, this sourdough can be obtained by adding flour and water to the original sourdough and culturing it for a required period of time.

Examples of grain flour include wheat flour, barley flour, pigeon flour, rye flour, rice flour, buckwheat flour, and the like.

The mixing ratio of sourdough and flour mentioned above is 1:0 by weight.
．． It is desirable that the ratio be within the range of 5 to 1:2.5. The water content of this mixture can be adjusted by adjusting the amount of water added to the sourdough and flour mixture. This mixture is desirably crumbly. Incubation of the moisture-adjusted mixture can be carried out for example at 20-35°C for 1 hour.
It shall be carried out for 0 to 35 hours (preferably 17 to 28 hours). The desirable characteristics of this culture are that it has a moisture content of 36% and a pH of 3.9 to 4.0 for bread and hard rolls.
3. Acidity is 0.5 to 0.7, and for live bread, water content is about 28%, pH is 3.9-4.1, and acidity is 1.9 to 2.
It is 7.

The obtained culture is dried by a known drying method such as vacuum drying, vacuum freeze-drying, or flash drying, so that the water content is reduced to 1 to 1, for example.
Dry to about 3% by weight.

Dried sourdough is usually ground and supplied using a pin mill, turbo mill, roll mill, etc.

This crushed material is generally sieved to make the particle size uniform.
Mix lactic acid bacteria if desired.

In addition, after the drying process, it is desirable to process in a state where moisture does not enter, and the final yield is adjusted to 100 to 105%.

The obtained dried sourdough is reconstituted in a conventional manner and used for breads,
Use by adding to confectionery.

(Function) That is, according to the present invention, since the mixture of sourdough and flour is cultured after adjusting the moisture content to a low moisture content within the above range, the culture can be carried out appropriately and the quality is not impaired in the subsequent process. It can be dried efficiently.

In addition, since the mixture is crumbly, it is easy to handle and workability is improved, and a more stable fermentation state can be obtained.

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

Weight ratio of original sourdough (mother sponge) to 2,
Add 6 parts of flour and 3 parts of water and incubate at 28°C for 5 hours.
The seeds were stored in the refrigerator and transplanted every 3 days as original seeds.

100 parts by weight of wheat flour was added to 10 parts by weight of the original sourdough cultured as described above and mixed with a mixer. This mixture has a water content of about 28% and is not crumbly. This mixture was incubated at 28°C for 28 hours.

The resulting culture was incubated at -20°C for vacuum freeze-drying.
The sample was vacuum-frozen for 30 minutes under 0,6TO1'r) conditions, and then kept at 50°C for 20 hours to dry under vacuum.

The final moisture content of the dried sourdough obtained was 2%.

(Example 2) Next, in the second example, the weight ratio of the original sourdough (2 parts of mother sponge cake, 2 parts of wheat flour and 1 part of water was added to 28 parts by weight)
The cells were cultured at °C for 17 hours, stored in the refrigerator, and subplanted every 7 days as original seeds.

Add 100 parts by weight of buckwheat flour to 100 parts by weight of the original sourdough cultured above and mix with a mixer. The resulting mixture had a moisture content of about 28% and was crumbly as in the previous example. Incubate this mixture for 28 hours at 28°C.

The obtained culture was vacuum freeze-dried in the same manner as above to obtain dried sourdough with a final moisture content of 2%.

(Example 3) Next, the weight ratio of the original sourdough (mother sponge)
Add 10 parts of rye flour and 7 parts of water to 4 parts, and heat at 38°C for 5 parts.
The seeds were cultured for several hours, stored in a refrigerator, and subcultured every 3 days as original seeds.

Add 100 parts by weight of rye flour to 100 parts by weight of the sour cream cultured above and mix. The mixture had a moisture content of 36% and was crumbly. This mixture was heated at 38°C for 2
Cultured for 8 hours.

The resulting culture is vacuum freeze-dried as above to a final moisture content of 2%. Obtained dry sourdough.

The dried sourdough obtained in Examples 1 to 3 was ground using various mills and passed through a sieve to form a powder.

(Evaluation example) Next, using the sourdough obtained in Example 1 and the sourdough obtained by culturing in high moisture according to the conventional method and drying (both powdered dry state), the following bread manufacturing method (70% Obtain white bread using the formulation and process of the medium-dough method. For further comparison, a loaf of bread was obtained in the same process without adding sourdough (control).

Note that the dried sourdough was returned and used in the following process.

To 10 parts by weight of powdered sourdough, add 10 parts by weight of wheat flour (Eagle, brand name) and 20 parts by weight of water, and mix with a mixer for 2 hours.
The mixture was mixed at a low speed of 1 minute and a high speed of 3 minutes to obtain a kneading temperature of 7 to 28°C, and the mixture was cultured at 28°C for 2 days and returned.

(Hereinafter in the margin) Production method> The bread obtained using the 70% dough method was evaluated, and the results shown in Table 1 were obtained.

Table ◎Very good ○Good △ Fair Furthermore, both texture and flavor were excellent. The results also showed that this bread aged slowly. This is thought to be because when the dried sourdough obtained according to the present invention is reconstituted for use, bacteria multiply rapidly and the characteristics of sourdough are strong.

(Effects of the Invention) As explained above, according to the present invention, the mixture of sourdough and flour is cultured after adjusting the water content to 20 to 40% by weight, and this culture is dried to obtain dry sourdough. , it has the effect that it can be cultured appropriately and can be efficiently dried without deteriorating the quality in the subsequent process. If this dried sourdough is reconstituted and used for bread making, it has the effect of producing breads that are excellent not only in appearance and internal structure, but also in texture and flavor.

Patent applicant: Nippon Flour Mills Co., Ltd.

Claims (1)

[Claims] The water content of the sourdough and flour mixture is 20-40% by weight.
1. A method for producing dried sourdough, which comprises culturing after adjusting the sourdough, and drying this culture by a conventional method.