JPH0451867A - Sour flavor and use thereof - Google Patents

Abstract

PURPOSE:To obtain sour food having fresh fermentation and deliciousness with suitable sourness by fermenting lactic acid bacterium-containing original strain, rye flour and roasted wheat granules in the presence of moisture. CONSTITUTION:At least lactic acid bacterium-containing original. strain, rye flour and roasted wheat granules are fermented in the presence of suitable amount of moisture to afford the aimed sour flavor. The original strain to be used in strain offering lactic acid bacterium and inducing sourness beginning with lactic acid and other fermenting flavor or deliciousness by fermenting of the lactic acid bacterium. As the lactic acid bacterium, strain such as Lactobacillus plantarum or Lactobacillus brevis is exemplified and existence of at least a species of said lactic acid bacterium is preferable. Furthermore, other lactic acid bacterium is suitably co-used with said lactic acid bacterium to preferably increase more fresh fermenting flavor and deliciousness, and especially desirable lactic acid bacterium is lactic acid bacterium of original strain derived from strain-growing using only rye flour as a raw material.

Description

[Detailed description of the invention] [Industrial application field]

The present invention relates to a sour flavoring agent used to produce a moderately sour sour food having a refreshing fermented aroma and flavor, and a method for producing the same, and a sour food and a method for producing the same.

[Conventional technology]

Conventionally, various sour foods have been manufactured using fermented products of lactic acid bacteria and acetic acid bacteria. An example can be given. Rye bread is also called Roggenbrodt, black bread, live bread, and Sagle bread, and although there is no clear definition, it is made from rye flour and is made by fermenting natural bacteria attached to the rye skin to give it a sour taste. or preserve the bacterial species that were attached to the rye skin and ferment them using the original seeds of good rye bread that have been passed down by repeatedly raising seeds for these bacterial species. This bread is made by a method that gives it a sour taste, and is known as a bread with a dark color and strong sour taste, and usually has a hard texture.

[The problem that the invention attempts to solve I! ]

It is extremely difficult to control the growth of bacteria and the amount of bacteria necessary for good rye bread, and as mentioned above, rye bread has its own characteristics that are unique to rye bread due to its raw materials and manufacturing method.
Japanese people who are not used to eating rye bread tend to avoid it, so in order to adjust the strong sourness, the amount of the original bread added to rye bread may be reduced, or the strong sourness and firm texture may be reduced. In order to make bread soft, rye bread is also produced by using rye flour and wheat flour as raw materials and adding the above-mentioned rye bread starter to the raw materials. However, the original type of rye bread has a strong sour taste (and does not have the flavor or refreshing fermented aroma that suits the Japanese palate), so even if these adjustments were made, it was not possible to make good rye bread. The conventional method of producing the original dough for rye bread, ie, seed okoshi, is to use only rye flour as a raw material, add the starter to it, ferment it for several days, and leave a part of it as the original dough. It was known that when 1i wheat flour, etc. was directly added in addition to rye flour, it produced a stronger sour taste and an unpleasant fermented odor.The present invention solves the drawbacks of conventional rye bread. To provide a method for providing moderately sour rye bread having a refreshing fermented aroma and taste, and also for providing other sour foods (hereinafter referred to as sour foods).

[Means to solve the problem]

As a result of intensive research to solve the above-mentioned problems, the present inventors found that by fermenting the rye flour used as a fermentation raw material by adding roasted wheat flour, a product that could not be produced using conventional methods was found. The present invention was completed by confirming that it is possible to prepare bread with a refreshing fermented aroma and taste, and with moderate sourness, and making it possible to apply it to various sour foods. That is, the present invention provides at least the original species containing lactic acid bacteria,
This is a sour flavor side obtained by fermenting rye flour and roasted wheat flour in the presence of appropriate moisture, and a method for producing the same. The present invention also provides a sour food product that is a baked product of dough containing the sour flavor side and a composition containing wheat flour as a main component, and a method for producing the same. The source species used in the present invention is one that provides lactic acid bacteria, and the fermentation of the lactic acid bacteria imparts acidity such as lactic acid, as well as other fermented aromas and flavors. This lactic acid bacterium is Lactobacillus plantarum (L
actobacillus plantarum)
, Lactobacillus brevis
us brevis) and Lactobacillus fe
The harmful bacteria of Lactobacillus delbrueque (Lactobacillus rmenti) are representative bacteria, and it is preferable that at least one or more types of lactic acid bacteria are present.
s delbrueke), Lactobacillus casei, Lactobacillus bastrianus
us pastorianus, Lactobacillus bunchinelli
It is preferable to use it in combination with neri), etc., as it gives a more refreshing fermented aroma and flavor, and for example, the original seeds from the Tyrol region and Nieder Sour (trade name, manufactured by Torigoe Seifun Co., Ltd.) are advantageously used. A particularly preferred lactic acid bacterium is a lactic acid bacterium that can be used to raise seeds using only rye flour as a raw material. Furthermore, in addition to the lactic acid bacteria mentioned above, fermentation in which yeast is present together increases the refreshing fermented aroma and taste, so this is an extremely preferred embodiment. As this yeast, ordinary baker's yeast can be used, and examples include fresh yeast (manufactured by Toyo Jozo Co., Ltd.) and dry active yeast (trade name: Fermipan, manufactured by Toyo Jozo Co., Ltd.). Yeast may be included in the original seed together with lactic acid bacteria, but it may also be added separately from the original seed containing lactic acid bacteria, and may be added during or before fermentation with roasted wheat flour. The roasted wheat flour used in the present invention is the flour of each part of wheat such as the endosperm, germ, and bran, or the whole wheat that has been roasted by heating. The grain flour of the germ part has a strong odor (and is not necessarily preferable because the roasting conditions are difficult, but it is especially preferable to use whole wheat flour, and it is also used to improve the texture of sour bread etc. manufactured using sour flavoring agents. It is more preferable to use roasted whole wheat flour as the roasted wheat flour.The above roasting conditions are such that if the roasting is insufficient, the moderate acidity with the refreshing fermentation aroma and flavor of the present invention will be lost. On the other hand, if the roasting is excessive, a strong roast odor will remain, so as long as the fermented products that are the object of the present invention and sour foods to which the fermented products are added are preferred, especially Although not limited, the roasting temperature is usually 110~
About 160°C, more preferably 130 to 140°C
It is. In addition, the roasting time can be selected appropriately according to the roasting temperature, but it is usually 1 hour to 15 minutes at 130°C.
It takes about 20 minutes at 0°C. Further, the rye flour used in the present invention may be ordinary rye flour or grain flour, such as commercially available rye flour (natural; trade name, manufactured by Torigoe Seifun Co., Ltd.). The flow of the production of the sour flavoring agent of the present invention is schematically shown below, but the production method is not limited to this. Preserved strain of bacteria - a seed made from rye flour (original seed) -
→First fermentation using rye flour as a raw material (preferably adding yeast)-→Second fermentation using roasted wheat flour as a raw material--A brief explanation of the flavor profile according to the above flow. First, in order to produce the sour flavoring agent of the present invention, the above-mentioned base seeds, rye flour, and roasted wheat flour may be fermented in the presence of appropriate moisture. Appropriate conditions can be selected as the fermentation conditions, which may be divided into a primary fermentation and a secondary fermentation of the fermented product of the primary fermentation and roasted wheat flour. For 100 parts by weight, examples include 7 to 20 parts by weight of rye flour, 60 to 70 parts by weight of water, and 3 to 5 parts by weight of base grain. Furthermore, it is more preferable to add skim milk powder to this composition because the acidity of the fermented product of the present invention becomes mild, and usually about 4 to 8 parts by weight of skim milk powder is added to 100 parts by weight of roasted wheat flour. It's good to do that. Also, if yeast is added, roasted wheat flour 10
About 0.01 to 0.1 parts by weight may be added to 0 parts by weight. The fermentation temperature for these is usually about 15 to 35°C,
Preferably, the temperature is about 18-20°C, and the fermentation time can be selected as appropriate, but when the primary fermentation and secondary fermentation are carried out separately, the fermentation time of the primary fermentation is usually 10-18°C.
The fermentation time for the second fermentation is usually about 5 to 24 hours, preferably about 16 hours. Moreover, when carrying out simultaneously, what is necessary is just to hold normally about 10 to 350 to 35 hours. The fermented product produced by fermentation as described above is the sour flavoring agent of the present invention, and as described in Table 1 below,
It has a sweet fermentation odor with a slight sour odor and an ester odor, and has a pH of about 4.8 ± 0.2, with a taste and a slight sour taste, and is yellowish brown, slightly moist particles that do not form solid lumps. These physical properties are distinguished from those of fermented products prepared using only rye as a fermentation raw material, and those of fermented products prepared using rye and unroasted wheat flour as fermentation raw materials. As the sour flavoring agent of the present invention, the moisture content of the fermented product may be adjusted, but it is preferable to use the fermented product as is in the production of the sour food described below, or under refrigeration or freezing at about 0 to 5°C. It may be stored and distributed below. The sour food of the present invention means a sour food that is a baked product of dough containing the sour flavoring agent of the present invention and a composition containing wheat flour as a main component. In particular, it is preferable to use a dough prepared using the sour flavoring agent of the present invention and a composition containing wheat flour as a main ingredient, and then subjecting the dough to a fermentation process or a leavening process and then baking it. Preferred specific examples of sour foods include sour bread, sour crackers, sour biscuits, sour pies, etc. that have moderate sourness. Sour bread refers to bread that is manufactured by adding the sour flavoring agent of the present invention to the usual raw materials for various breads such as French bread, white bread, croissant bread, and pizza crust, according to the following conventional methods. In addition, sour cracker refers to a product produced by adding the sour flavoring agent of the present invention to ordinary raw materials such as crackers, hardtack, and pre-salted bread according to the following conventional methods. The composition mainly composed of wheat flour used in the sour food of the present invention refers to wheat flour or a composition composed of wheat flour and other ingredients. Other ingredients include, for example, grains other than wheat, starch, and fiber. , seasonings, shortening, baker's yeast, salt, skim milk powder, sugar, baking soda, starch syrup, water, etc. as appropriate mixtures, and as flour, appropriate strong wheat flour, medium wheat flour, light flour, or mixtures thereof. You can choose. The sour food of the present invention can be produced by preparing a dough containing the sour flavoring agent of the present invention and a composition containing wheat flour as a main component, and then baking it, according to the usual manufacturing method of the food. For example, sour bread using the sour flavoring agent of the present invention can be produced by either the dough method or the straight method, but in the dough method, for example, strong flour, yeast, yeast food, water, etc. After producing a regular dough, in the main kneading process, appropriate amounts of strong flour, sugar, salt, skim milk powder, shortening, water, etc., and the sour flavoring agent of the present invention are added to the previously prepared dough. After a suitable floor time, the dough is mixed and kneaded, and after a suitable floor time, it is divided and rolled, and then bench time is taken, and sour bread can be made by shaping, molding, proofing (final fermentation), and baking. In addition, in the straight method, for example, strong wheat flour, yeast, yeast food, sugar, salt, skim milk powder, shortening, water, etc., and the sour flavoring agent of the present invention are added and kneaded, and the following is carried out in the same manner as the medium dough method. The amount of the sour flavoring agent of the present invention to be added can be appropriately selected depending on the type of bread and preference, but usually about 10 to 70 parts by weight may be added to 100 parts by weight of wheat flour. In addition, when producing sour crackers, for example, after producing a regular dough using all-purpose wheat flour, yeast, water, etc.1, in the main kneading step, an appropriate amount of thin-blade flour, Salt, shortening, starch syrup, baking soda, etc., and the sour flavoring agent of the present invention are added and kneaded, fermented, stretched,
The amount of the sour flavoring agent of the present invention, which can be produced by punching, cutting, and baking, can be appropriately selected depending on the type and preference, but is usually 10 to 70 parts by weight per 100 parts by weight of wheat flour. It is sufficient to add about 1 part. The thus obtained sour food of the present invention has a sweet fermented aroma with a slight sour odor and ester odor, and has a taste of umami and moderate sourness, and has a particularly sour flavor prepared using rough roasted wheat flour. Sour foods prepared by sour agents are preferable foods with a light texture.

【Example】

Next, the present invention will be specifically explained with reference to Reference Examples, Examples, Comparative Examples, and Test Examples of the present invention, but the present invention is not limited thereto in any way. Reference Example 1 45 g of rye flour (manufactured by Torigoe Seifun Co., Ltd.) and 148 g of water were added to 1.6 g of the original seed (preserved strain of lactic acid bacteria from the Tyrol region),
The seeds were incubated for 8 hours at 25° C. to increase the amount of original seeds. Example 1 The entire amount of the original seeds obtained by raising the seeds in Reference Example 1 was added to 42% of the rye flour.
In addition to 90 g of dry active yeast (trade name: Fermipan, manufactured by Toyo Jozo Co., Ltd.) and 34.5 kg of water, the mixture was incubated stationary at 20° C. for 18 hours to effect primary fermentation. Add 5 Bkg of roasted coarsely ground wheat whole grain flour obtained by roasting coarsely ground whole wheat flour (manufactured by Nippon Seifun Co., Ltd., 8 mesh pass) at 130°C for 1 hour and 3kg of skim milk powder to the entire amount of the first fermented product, and add The physical properties of the sour flavoring agent of the present invention obtained by static culture for 16 hours were as follows. For comparison, the physical properties of the fermented rye product of Reference Example 1 using only rye as the fermentation raw material and the physical properties of the fermented product of Comparative Example 1 using rye and unroasted whole wheat flour as the fermentation raw materials are listed. The sour flavoring agent of the present invention was clearly distinguishable from both Reference Example 1 and Comparative Example 1. (Hereinafter, blank space) Comparative Example 1 Roasted coarsely ground wheat whole grain flour used in Example 1 58k
5Bk of unroasted coarsely ground whole wheat flour instead of g
A fermented product was obtained in the same manner as in Example 1 using g. Example 2 42 ml of rye flour was added to the total amount of the original seed prepared in Reference Example 1.
4290 g of rye flour and 34.5 kg of water instead of adding 90 g of dry active yeast and 34.5 kg of water.
The sour flavoring agent of the present invention was obtained in exactly the same manner as in Example 1, except that 1 kg was added. Example 3 Roasted coarsely ground wheat whole grain flour 1100Q obtained by roasting 40 g of Needle Sour (trade name, manufactured by Torigoe Seifun Co., Ltd.) and coarsely ground whole wheat flour (manufactured by Nippon Seifun Co., Ltd., 8 Metsuyu Pass) at 130°C for 1 hour, and rye flour. 80g1 and 50g of skim milk powder (manufactured by Snow Brand Milk Products Co., Ltd.) were added and cultured stationary at 20°C for 16 hours to obtain the sour flavoring agent of the present invention. Example 4.5 Bread was prepared by the dough method to which the sour flavoring agents prepared in Examples 1 and 2 were added, respectively. That is, 1,400 g of strong wheat flour, 40 g of fresh yeast (manufactured by Toyo Jozo Co., Ltd.)
g, yeast food (manufactured by Toyo Jozo Co., Ltd.) 2 g, and water 8
00g was kneaded in a 20-coat vertical mixer (manufactured by Kanto Mixing Machine Industry Co., Ltd.) at low speed for 3 minutes and then at high speed for 1 minute (kneading temperature was 24°C), and then kneaded at 27°C for 4 hours.
Fermented in a fermentation room to obtain a medium seed (end point temperature was 29℃)
Met). 600g of strong wheat flour, 11,125g of sand, 50g of salt, 50g of skim milk powder, 120g of toning, and 500g of water
500 g of the sour flavoring agent produced in Example 1 and Example 2, respectively, were added to the sour flavoring agents produced in Example 1 and Example 2, and the whole amount of the sour seeds obtained above was added thereto.
The mixture was kneaded at high speed for 1 minute (kneading temperature was 28°C). Leave this for 20 minutes, then divide it into 220g pieces and roll them.
After 15 minutes of bench time, mold and proof (final fermentation)
After 60 minutes at 38°C and 85% RH,
Each sour bread of the present invention was obtained by baking in an oven at 0° C. for 35 minutes. Comparative Example 2 In Example 4, instead of adding 500 g of the sour flavoring agent of the present invention to the sourdough, 500 g of a fermented rye product made from only rye obtained according to Reference Example 1 was added, and the following Example Conventional rye bread was obtained in the same manner as in 4. Comparative Example 3 In Example 4, instead of adding 500 g of the sour flavoring agent of the present invention to the sourdough, 500 g of the fermented product of rye and roasted unprocessed wheat whole grain obtained according to Comparative Example 1 was added,
Thereafter, the same procedure as in Example 4 was carried out to obtain rye bread. Comparative Example 4 In Example 4, bread was produced without adding the fermented product of Example 1, which is the fermented product of the present invention. Test Example 1 A preference test was conducted on Examples 4.5 and Comparative Examples 2 to 4 by 10 panelists. The evaluation items were aroma, sourness, texture, and overall evaluation. The results are shown in Table 2 below for Example 4 of the present invention.
Compared to the strong sour odor, acetic acid odor, bran odor, and strong sourness observed in the rye bread of Comparative Example 2.3, No. 5 had a moderate sourness, mild fermented aroma and flavor, was easy to eat, and Palatability increased compared to Comparative Example 4, in which no sour flavoring agent was added. In addition, sour bread using a sour flavoring agent prepared from lactic acid bacteria and yeast (Example 4) has a milder fermented aroma compared to sour bread using a sour flavoring agent prepared only from lactic acid bacteria (Example 5). It was even more desirable. (Hereinafter, blank spaces) Example 6.7 Bread to which the sour flavoring agents produced in Examples 1 and 2 were added was produced by the straight method. Namely, 2000 g of strong wheat flour, 34 g of dry yeast (product name: Fermipan, manufactured by Toyo Jozo Co., Ltd.), 2 g of yeast food (manufactured by Toyo Jozo Co., Ltd.), 125 g of sugar, 60 g of salt, 160 g of skim milk powder, 100 g of shortening, each of the following ingredients:
41 and 500 g of the r-war flavoring agent of the present invention prepared in Example 2 and 1360 g of water were mixed in a 21-coat vertical mixer at low speed for 3 minutes, medium speed for 37 minutes, then high speed for 2 minutes.
The mixture was kneaded for 1 minute (the temperature for kneading was 8℃), and then fermented for 45 minutes in a fermentation chamber at 27℃.
Divide the dough into 0g pieces and roll them into balls.After 20 minutes of bench time, form into a submarine shape.Final fermentation takes place in a dry foil at 30℃ for 45 minutes.The surface of the dough is cut with a knife, and the dough is heated in a steam-injected oven at 210℃ for 25 minutes. The breads were baked to obtain sour breads of the present invention. Example 8.9 Crackers were prepared to which were added the sour flavoring agents of the invention prepared in Example 1 and Example 2, respectively. That is,
All-purpose wheat flour 14QOg, "J = Yeast (manufactured by Toyo Jozo Co., Ltd.) 5
60+''g of water was kneaded at low speed in a 20-coat vertical mixer (kneading temperature was 24°C), then fermented in a fermentation chamber at 27°C for 18 hours,
I made medium seeds. Next, 200 g of usuba wheat flour, 30 g of common salt, 200 g of silica toning, 30 g of starch syrup, 13 g of baking soda, 400 g of each sour flavoring agent of Example 1 and Example 2, and 20 g of water.
Add g to the medium dough and knead at low speed for 5 minutes.The kneading temperature is 2.
The mixture was further fermented for 4 hours and rolled out to a thickness of 2.5 mm using a reverse sheeter (manufactured by Ennichi Kikai Seisakusho). A hole (diameter 1 mm) was made with a pin roller, it was canted to a predetermined size, and it was baked at 260° C. for 4 minutes to obtain each sour cracker. As a result of conducting a palatability test in the same manner as in Test Example 1, the sour food of the present invention obtained favorable results for crackers as well as for bread. Example 10.11 2000 g of strong wheat flour, 40 g of fresh yeast (product name: Fermipan, sold by Toyo Shuzo Co., Ltd.), 1.60 g of sand, 30 g of salt
1 sheet toning, 400 g of the sour flavoring agent of the present invention prepared in Example 1 and Example 2, and 1080 g of water were mixed in a 20-coat vertical mixer at low speed 3.
(The dough was kneaded for 5 minutes at medium speed, and then for 3 minutes at high speed. The kneading temperature was 31°C.) Next, this was fermented for 20 minutes, divided into pieces according to the size of the crust, rolled into balls, and sprinkled with salad oil. After 20 minutes of bench time, I pressed it for the first time in a press and fermented it for another 15 minutes.
Press for the second time, 220℃ (7): 6 at t-7'
Each was baked for a minute to obtain a sour pizza crust.

【Effect of the invention】

According to the present invention, it is possible to provide a useful sour flavoring agent that can produce a sour food with a refreshing fermented aroma and taste and a moderate sourness.

Claims (9)

[Claims] (1) A sour flavoring agent obtained by fermenting at least a base material containing lactic acid bacteria, rye flour, and roasted wheat flour in the presence of appropriate moisture. (2) The sour flavor according to claim (1), wherein the lactic acid bacteria are at least one or more lactic acid bacteria selected from the group consisting of Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus fermenti. agent. (3) Claim (1) in which yeast is further co-existed with the original seed, rye flour, and roasted wheat flour containing lactic acid bacteria.
Sour flavoring agent as listed. (4) The sour flavoring agent according to claim (1), wherein the roasted wheat flour is a grain flour obtained by roasting coarsely ground whole wheat flour. (5) A method for producing a sour flavoring agent, which comprises fermenting at least a base material containing lactic acid bacteria, rye flour, and roasted wheat flour in the presence of appropriate moisture. (6) A baked dough product containing at least a sour flavoring agent obtained by fermenting a base material containing lactic acid bacteria, rye flour, and roasted wheat flour in the presence of appropriate moisture, and a composition whose main component is wheat flour. Sour food. (7) The sour food according to claim (6), wherein the sour food is bread. (8) The sour food according to claim (6), wherein the sour food is a cracker. (9) Prepare a dough containing at least a sour flavoring agent obtained by fermenting a base material containing lactic acid bacteria, rye flour, and roasted wheat flour in the presence of appropriate moisture, and a composition whose main component is wheat flour. , followed by baking.