Manufacturing method of fermentation leaven and manufacturing method of bakery food

Abstract

To provide a manufacturing method of a fermentation leaven and a manufacturing method of a bakery food, capable of manufacturing the fermentation leaven with stable quality in a short period and adding a more excellent flavor to bread or a baked confectionery.SOLUTION: The manufacturing method of the fermentation leaven includes the steps of: obtaining an original fermentation leaven by fermenting a mixture containing an isolated first microorganism and a fermentation substrate; and obtaining the fermentation leaven by fermenting a mixture containing the original fermentation leaven, the fermentation substrate, and a second microorganism. The first microorganism produces either or both of a specified amino acid and a saccharide.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing a fermentation starter and a method for producing a bakery product.

Background Art

[0002] A fermentation starter is a dough-like fermented product obtained by growing yeast and a plurality of microorganisms naturally adhering to grains, fruits, etc., and is used as a raw material for bread and confectionery. Many fermentation starters are collectively called sourdough starters and are used for the purpose of imparting characteristic flavors and tastes to bread.

[0003] Traditional sourdough starters are made by adding water to cereal flours such as wheat flour and rye flour, fermenting them, and performing multiple seed-transfer operations. For example, Patent Document 1 discloses a method for preparing a stable sourdough starter whose activity does not easily change even by transplantation (seed transfer).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Since the method for producing a traditional fermentation starter involves multiple seed-transfer operations, there is a problem that the production time tends to be long, more than 7 days. In addition, useful bacteria have not been identified, and since there are bacteria other than useful bacteria, it is difficult to stabilize the quality. From an industrial perspective, it is required to be able to produce a fermentation starter with stable quality in a short period of time. In addition, better flavors are required for bread and baked confectionery, and it is required to improve the flavors.

[0006] The present invention has been made in view of the above circumstances, and an object thereof is to provide a method for producing a fermentation starter capable of producing a fermentation starter with stable quality in a short period of time and further imparting a better flavor to bread and baked confectionery, and a method for producing a bakery food.

Means for Solving the Problems

[0007] That is, the present invention includes the following [1] to

[18] . [1] A step of fermenting a mixture containing a first microorganism and a fermentation substrate to obtain a primary fermentation starter, and a step of fermenting a mixture containing the primary fermentation starter, a fermentation substrate, and a second microorganism to obtain a fermentation starter, wherein either one or both of the first microorganism and the second microorganism are isolated microorganisms, and the culture solution obtained by culturing either one or both of the first microorganism and the second microorganism has a total free amino acid content of 360 mg / 100 g or more. A method for producing a fermentation starter. [2] The method for producing a fermentation starter according to [1], wherein the isolated microorganism is a lactic acid bacterium. [3] The method for producing a fermentation starter according to [1] or [2], wherein the culture solution obtained by culturing the isolated microorganism has a branched-chain amino acid content of 60 mg / 100 g or more. [4] The method for producing a fermentation starter according to any one of [1] to [3], wherein the culture solution obtained by culturing the isolated microorganism has an aliphatic amino acid content of 130 mg / 100 g or more. [5] The method for producing a fermentation starter according to any one of [1] to [4], wherein the culture solution obtained by culturing the isolated microorganism has an acidic amino acid content of 60 mg / 100 g or more. [6] The method for producing a fermentation starter according to any one of [1] to [5], wherein the total content of aliphatic amino acids and acidic amino acids in the culture solution obtained by culturing the isolated microorganism is 100 mg / 100 g or more. [7] The method for producing a fermentation starter according to any one of [1] to [6], wherein the culture solution obtained by culturing the isolated microorganism has a sulfur-containing amino acid content of 10 mg / 100 g or more. [8] The culture solution obtained by culturing the isolated microorganism has a basic amino acid content of 30 mg / 100 g or more, and is a method for producing a fermentation starter according to any one of [1] to [7]. [9] A method for producing a fermentation starter, comprising a step of fermenting a mixture containing an isolated first microorganism and a fermentation substrate to obtain a primary fermentation starter, and a step of fermenting a mixture containing the primary fermentation starter, the fermentation substrate, and a second microorganism to obtain a fermentation starter, wherein the culture solution obtained by culturing the first microorganism has a total free amino acid content of 360 mg / 100 g or more.

[10] The method for producing a fermentation starter according to [9], wherein the first microorganism is lactic acid bacteria.

[11] The method for producing a fermentation starter according to [9] or

[10] , wherein the culture solution obtained by culturing the first microorganism has a branched-chain amino acid content of 60 mg / 100 g or more.

[12] The method for producing a fermentation starter according to any one of [9] to

[11] , wherein the culture solution obtained by culturing the first microorganism has an aliphatic amino acid content of 130 mg / 100 g or more.

[13] The method for producing a fermentation starter according to any one of [9] to

[12] , wherein the culture solution obtained by culturing the first microorganism has an acidic amino acid content of 60 mg / 100 g or more.

[14] The method for producing a fermentation starter according to any one of [9] to

[13] , wherein the culture solution obtained by culturing the first microorganism has a basic amino acid content of 30 mg / 100 g or more.

[15] A method for producing a bakery food, comprising a step of obtaining a fermentation starter by the method for producing a fermentation starter according to any one of [1] to

[14] , a step of preparing a bakery dough containing the fermentation starter, and a step of baking the bakery dough to produce a bakery food.

[16] A step of obtaining a fermentation starter by the method for producing a fermentation starter according to any one of [1] to

[14] , A method for producing a bakery food, comprising a step of preparing a bakery dough containing the fermentation starter, and a step of baking the bakery dough by baking means to produce a bakery food, wherein the baking means includes a furnace chamber, and a part of the inner wall of the furnace chamber is made of a stone material. A process for obtaining a fermentation starter by the method for producing a fermentation starter according to any one of

[17] [1] to

[14] , a process for preparing bakery dough containing the fermentation starter, and a process for producing a bakery product by baking the bakery dough by baking means, wherein the baking means is a stone kiln type oven. A method for producing a bakery product.

[18] The method for producing a bakery product according to

[16] , wherein the stone material is granite.

Effects of the Invention

[0008] According to the present invention, it is possible to provide a method for producing a fermentation starter and a method for producing a bakery product, which can produce a fermentation starter with stable quality in a short period of time and can impart a more excellent flavor to bread and confectionery.

Brief Description of the Drawings

[0009]

Figure 1

Figure 2

Figure 3

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Figure 7

Embodiments for Carrying Out the Invention

[0010] <Method for Producing Fermentation Starter 1> The present invention relates to a method for producing a fermentation starter, which includes a step of fermenting a mixture containing an isolated first microorganism and a fermentation substrate to obtain a primary fermentation starter, and a step of fermenting a mixture containing the primary fermentation starter, the fermentation substrate, and a second microorganism to obtain a fermentation starter, wherein the culture solution obtained by culturing the first microorganism has a total free amino acid content of 360 mg / 100 g or more.

[0011] The isolated first microorganism may be inoculated into the medium when obtaining the primary fermentation starter, or may be cultured through a step of obtaining a seed culture solution by culturing the isolated first microorganism. Going through the step of obtaining a seed culture solution is excellent in that the intake amount of bacteria can be adjusted and stable production can be achieved. Hereinafter, each step will be specifically described.

[0012] ≪Step of Obtaining Primary Fermentation Starter≫ The step of obtaining the primary fermentation starter is a step of specifically growing the isolated first microorganism. As a method for obtaining the first microorganism, it can be obtained by analyzing specific components considered to be involved in the obtained characteristics from the possessed microorganisms and isolating the microorganisms with specifically increased amounts. Hereinafter, as the first microorganism, a method for obtaining lactic acid bacteria capable of imparting a baking aroma, which is excellent in flavor for bread and baked confectionery, is shown. The method for obtaining the first microorganism is not limited to this.

[0013] (Cultivation Conditions) Inoculate a necessary amount of lactic acid bacteria into a medium in which lactic acid bacteria can grow, for example, a medium composed of 1% yeast extract, 3% glucose, and 96% water, and culture. Then, collect the bacteria by centrifugation, inoculate the bacteria into a 20% wheat flour solution (3 ml), and culture under appropriate conditions.

[0014] For the culture solution, select the lactic acid bacteria, which are the first microorganisms, by measuring the content of specific components and further performing a sensory evaluation.

[0015] As a result of intensive studies by the present inventors, it has been found that when a microorganism capable of producing free amino acids, acidic amino acids, aliphatic amino acids, branched-chain amino acids which are a part of aliphatic amino acids, and sulfur-containing amino acids is used as the first microorganism as a specific component, a baked aroma can be imparted to bread and baked confectioneries.

[0016] In one aspect of the present invention, the specific component is a free amino acid. In one aspect of the present invention, the culture solution obtained by culturing the first microorganism has a total free amino acid content of 360 mg / 100 g or more, preferably 380 mg / 100 g or more, and more preferably 400 mg / 100 g or more. When the total free amino acid content is at least the above lower limit value, the Maillard reaction proceeds when baking bakery dough, and an excellent flavor can be imparted to bread and baked confectioneries. In particular, a baked aroma and fragrance such as that of freshly baked bread can be imparted.

[0017] The culture solution obtained by culturing the first microorganism has a total free amino acid content of, for example, 3000 mg / 100 g or less, 2000 mg / 100 g or less, or 1000 mg / 100 g or less. When the total free amino acid content is at most the above upper limit value, a baked aroma and fragrance can be imparted without burning the bakery food.

[0018] Free amino acids are free forms of the 20 types of α-amino acids that constitute peptides. Examples of such α-amino acids include glycine, L-alanine, L-asparagine, L-cysteine, L-glutamine, L-isoleucine, L-leucine, L-methionine, L-phenylalanine, L-proline, L-serine, L-threonine, L-tryptophan, L-tyrosine, L-valine, L-aspartic acid, L-glutamic acid, L-arginine, L-histidine, and L-lysine. Further, as free amino acids, γ-aminobutyric acid (GABA) and ornithine may be included.

[0019] Amino acids can be classified into acidic amino acids (aspartic acid, glutamic acid), basic amino acids (lysine, arginine, histidine), aromatic amino acids (histidine, tyrosine, phenylalanine), branched-chain amino acids (valine, leucine, isoleucine), sulfur-containing amino acids (cysteine, methionine), hydroxyl group-containing amino acids (serine, tyrosine), and aliphatic amino acids (glycine, alanine, proline, valine, leucine, isoleucine).

[0020] Since the Maillard reaction occurs when heated in the presence of sugar and amino acids, resulting in the generation of new products, these amino acids are involved in the Maillard reaction and contribute to the baked aroma.

[0021] The culture solution obtained by culturing the first microorganism is a culture solution obtained by inoculating the first microorganism into a medium composed of 1% yeast extract, 3% glucose, and 96% water, and performing static culture at 30°C for 48 hours.

[0022] The total content of free amino acids contained in the culture solution is measured using a high-speed amino acid analyzer after removing insoluble matter by microfiltration from the supernatant of the culture solution obtained above.

[0023] In one aspect of the present invention, the specific component is a branched-chain amino acid. Branched-chain amino acids are those among aliphatic amino acids that have a branched structure and are considered to be more reactive and thus more easily decomposed compared to other amino acids. When a dough containing branched-chain amino acids is baked, it produces the smell of baked chocolate or cheese. In one aspect of the present invention, the culture solution obtained by culturing the first microorganism preferably has a branched-chain amino acid content of 60 mg / 100 g or more, more preferably 70 mg / 100 g or more, and even more preferably 80 mg / 100 g or more. When the content of branched-chain amino acids is at or above the above lower limit value, the so-called Maillard reaction, in which branched-chain amino acids react with the sugar contained in the bread dough during heating, easily occurs, generating components that change the aroma and baked color with a freshly baked feeling, and can more strongly impart the characteristic and excellent baked aroma and fragrance of freshly baked bread.

[0024] The culture solution obtained by culturing the first microorganism has a branched-chain amino acid content of, for example, 1000 mg / 100 g or less, 800 mg / 100 g, or 500 mg / 100 g or less. When the total content of branched-chain amino acids is equal to or less than the above upper limit value, an excessive Maillard reaction can be suppressed, so that a baked fragrance and a pleasant aroma can be appropriately imparted without a burnt feeling.

[0025] In one aspect of the present invention, the specific component is an aliphatic amino acid. An aliphatic amino acid is an amino acid whose side chain is composed of only carbon and hydrogen, and branched-chain amino acids are also a part of them. Since it occupies a large proportion of free amino acids in terms of quantity, it is considered to contribute to the generation of baked fragrance. In one aspect of the present invention, it is preferable that the culture solution obtained by culturing the first microorganism has an aliphatic amino acid content of 130 mg / 100 g or more, more preferably 140 mg / 100 g or more, and still more preferably 150 mg / 100 g or more, where glycine, alanine, and proline are added to the branched-chain amino acids. When the content of aliphatic amino acids is equal to or more than the above lower limit value, a so-called Maillard reaction occurs easily, in which the aliphatic amino acids react with the sugar contained in the bread dough during heating, generating components that change the aroma with a freshly baked feeling, the baked color, etc., and can more strongly impart the characteristic and excellent baked fragrance and pleasant aroma of freshly baked bread.

[0026] It is preferable that the culture solution obtained by culturing the first microorganism has an aliphatic amino acid content of 400 mg / 100 g or less, more preferably 350 mg / 100 g or less, and still more preferably 300 mg / 100 g or less. When the total content of aliphatic amino acids is equal to or less than the above upper limit value, an excessive Maillard reaction can be suppressed, so that a baked fragrance and a pleasant aroma can be appropriately imparted without a burnt feeling.

[0027] In one aspect of the present invention, the specific component is an acidic amino acid. Acidic amino acids are amino acids having a carbonyl group in the side chain and are considered to be highly reactive. In particular, aspartic acid is known to generate a caramel odor. In one aspect of the present invention, the culture solution obtained by culturing the first microorganism preferably has a content of acidic amino acids such as aspartic acid and glutamic acid of 60 mg / 100 g or more, preferably 120 mg / 100 g or more, and more preferably 140 mg / 100 g or more. Since acidic amino acids are highly reactive, when the content thereof is at least the above lower limit value, the Maillard reaction is further promoted, and components that change the aroma having a freshly baked feeling, the baked color, etc. are generated, and the characteristic and excellent baking aroma and fragrance of freshly baked bread can be imparted more strongly.

[0028] The culture solution obtained by culturing the first microorganism preferably has a content of acidic amino acids of 300 mg / 100 g or less, preferably 250 mg / 100 g or less, and more preferably 200 mg / 100 g or less. When the total content of acidic amino acids is at most the above upper limit value, an excessive Maillard reaction can be suppressed, and thus a baking aroma and fragrance can be appropriately imparted without a burnt feeling.

[0029] In one aspect of the present invention, the culture solution obtained by culturing the first microorganism preferably has a total content of aliphatic amino acids and acidic amino acids of 200 mg / 100 g or more.

[0030] In one aspect of the present invention, when the aliphatic amino acid is a branched-chain amino acid, the culture solution obtained by culturing the first microorganism preferably has a total content of the aliphatic amino acid and the acidic amino acid of 100 mg / 100 g or more, preferably 140 mg / 100 g or more, and more preferably 170 mg / 100 g or more. In one aspect of the present invention, when the aliphatic amino acid is the whole aliphatic amino acids obtained by adding glycine, alanine, and proline to the branched-chain amino acid, the total content thereof is preferably 200 mg / 100 g or more, preferably 220 mg / 100 g or more, and more preferably 250 mg / 100 g or more. When the total content of aliphatic amino acids and acidic amino acids is equal to or higher than the above lower limit value, the Maillard reaction that reacts with sugars in bread dough is likely to occur, and it is possible to further impart the excellent baking aroma and fragrance of freshly baked bread.

[0031] The culture solution obtained by culturing the first microorganism preferably has a total content of aliphatic amino acids and acidic amino acids of 800 mg / 100 g or less, more preferably 700 mg / 100 g or less, and even more preferably 600 mg / 100 g or less. The total content of branched-chain amino acids and acidic amino acids is preferably 600 mg / 100 g or less, more preferably 500 mg / 100 g or less, and even more preferably 400 mg / 100 g or less.

[0032] In one aspect of the present invention, the specific component is a sulfur-containing amino acid. In one aspect of the present invention, the culture solution obtained by culturing the first microorganism preferably has a sulfur-containing amino acid content of 10 mg / 100 g or more, more preferably 11 mg / 100 g or more, and even more preferably 12 mg / 100 g or more. Sulfur-containing amino acids react in the Maillard reaction to generate kokumi and depth, contributing to the baking aroma of the resulting bread.

[0033] The culture solution obtained by culturing the first microorganism preferably has a sulfur-containing amino acid content of 100 mg / 100 g or less, more preferably 80 mg / 100 g or less, and even more preferably 60 mg / 100 g or less. When the total content of sulfur-containing amino acids is equal to or lower than the above upper limit value, an excessive Maillard reaction can be suppressed, so that a baking aroma and fragrance can be appropriately imparted without a burnt taste.

[0034] In one aspect of the present invention, the specific component is a basic amino acid. Basic amino acids are amino acids having an amino group and are highly reactive amino acids, and it is known that they bake a fragrant aroma. When a large amount of this amino acid is present as a free amino acid, a fragrance can be further added to the baking aroma generated during its heating, and favorable evaluations have been obtained. In one aspect of the present invention, the culture solution obtained by culturing the first microorganism preferably has a content of basic amino acids of 19 mg / 100 g or more, more preferably 21 mg / 100 g or more, and even more preferably 30 mg / 100 g or more.

[0035] When selecting the first microorganism, in addition to evaluating the above specific components, a sensory evaluation of the culture solution obtained by culturing the first microorganism is performed.

[0036] The sensory evaluation of the culture solution is carried out by trained panelists and evaluated according to the following criteria for flavor. ◎: A flavor particularly suitable for use as a fermentation starter. 〇: A flavor suitable for use as a fermentation starter. △: A flavor that can be used as a fermentation starter. ×: Not suitable for use as a fermentation starter.

[0037] Lactic acid bacteria in which each of the above specific components of the culture solution obtained by culturing the first microorganism is equal to or higher than the above lower limit value and the sensory evaluation is other than "×" are selected as the first microorganism.

[0038] As the first microorganism, lactic acid bacteria are preferred, and among lactic acid bacteria, Lactobacillus paracasei subsp. paracasei, Pediococcus acidilactici, Leuconostoc mesenteroides, Lactobacillus acidophilus, Lactococcus lactis, Levilactobacillus brevis are more preferred. Furthermore, Levilactobacillus brevis is even more preferred.

[0039] The step of obtaining the original fermentation starter is a step of fermenting a mixture containing the first microorganism and a fermentation substrate.

[0040] Before mixing with the fermentation substrate, it is preferable to culture the first microorganism in a liquid medium. The liquid medium may contain glucose, corn starch, etc. as a carbon source, and may contain yeast extract, peptone, etc. as a nitrogen source.

[0041] The culture conditions are not particularly limited, and the culture temperature can be appropriately adjusted within the range of 20°C to 40°C, and the culture time can be appropriately adjusted within the range of 48 hours or less. The present invention aims to produce a fermentation starter in a short period of time. Further, in order to prevent over-fermentation, the culture time in the step of obtaining the original fermentation starter is set to be within 48 hours.

[0042] A mixture containing the first microorganism and a fermentation substrate is fermented to obtain an original fermentation starter. As the fermentation substrate, it is preferable to use cereal flours such as rye flour, wheat flour, and rice flour. These cereal flours may be used alone or in combination of two or more. Further, the fermentation substrate may contain saccharides such as refined sugar and crude sugar.

[0043] The mixture containing the first microorganism and the fermentation substrate further contains water. The content ratio of the seed culture solution in the total amount of the mixture is, for example, 0.5% or more and 2.5% or less.

[0044] The fermentation conditions in the step of obtaining the original fermentation starter are not particularly limited, and the fermentation temperature can be appropriately adjusted within the range of 20°C to 40°C, and the fermentation time can be appropriately adjusted within the range of 24 hours or less. Since the present invention aims to produce a fermentation starter in a short period of time, the fermentation time in the step of obtaining the original fermentation starter is set to be within 24 hours.

[0045] [Step of obtaining a fermentation starter] An appropriate amount of water is added to and mixed with the mixture containing the original fermentation starter, the fermentation substrate, and the second microorganism obtained above, and further fermented to obtain a fermentation starter. As the fermentation substrate used in this step, it is preferable to use cereal flours such as rye flour, wheat flour, and rice flour. The microorganism may be any microorganism that can ferment the bread dough, such as a fermentation starter or wild yeast. In particular, by using baker's yeast, production can be carried out more simply and stably.

[0046] The second microorganism is preferably baker's yeast. The baker's yeast is not particularly limited as long as it is a yeast belonging to Saccharomyces cerevisiae, and commercially available baker's yeast etc. can also be preferably used, and live yeast, dry yeast, instant dry yeast etc. can be used, and particularly its form is not limited. Specifically, examples include SAF (instant dry yeast, manufactured by SAF), Fermipan (red) (dry yeast, manufactured by SAF), live yeast manufactured by Kaneka Corporation, etc.

[0047] The addition amount of the baker's yeast is, for example, 0.01 to 5 parts by weight with respect to 100 parts by weight of the flour, preferably 0.1 to 1 part by weight, and more preferably 0.2 to 0.6 part by weight.

[0048] The fermentation conditions in the step of obtaining the fermentation starter are not particularly limited, the fermentation temperature is in the temperature range of 20°C to 40°C, and the fermentation time can be appropriately adjusted within the range of 24 hours or less. Since the present invention aims at the production of the fermentation starter in a short period of time and to prevent the deterioration of the flavor due to over-fermentation, the fermentation time in the step of obtaining the fermentation starter is set to be within 24 hours, preferably 20 hours or less. The standard of the pH at the end of this step is 3.8 to 4.3.

[0049] The method for producing the fermentation starter of the present invention can significantly shorten the fermentation time in the step of obtaining the original fermentation starter and the step of obtaining the fermentation starter by previously preparing a seed culture solution containing specific microorganisms capable of imparting a desired flavor. According to the present invention, the production period of the fermentation starter, which conventionally took about one week, can be shortened to within three days.

[0050] Furthermore, since the method for producing the fermentation starter of the present invention contains a predetermined amount of free amino acids which are substrates for the Maillard reaction that imparts a baked aroma, excellent flavors such as a baked aroma and fragrance, like freshly baked bread, can be imparted to the baked food produced.

[0051] <Method for Producing Fermentation Starter 2> The present invention includes a step of fermenting a mixture containing a first microorganism and a fermentation substrate to obtain a primary fermentation species, and a step of fermenting a mixture containing the primary fermentation species, a fermentation substrate, and a second microorganism to obtain a fermentation species. In this method for producing a fermentation species, either one or both of the first microorganism and the second microorganism are isolated microorganisms, and the culture solution obtained by culturing either one or both of the first microorganism and the second microorganism has a total free amino acid content of 360 mg / 100 g or more. The differences from the above <Method for Producing Fermentation Species 1> will be described.

[0052] In one aspect of the method for producing a fermentation species 2, the first microorganism may be any microorganism capable of fermenting bread dough, such as a fermentation species or wild yeast, but it is preferable to use wild yeast that is resistant to an acidic environment. Since wild yeast is contained in rye flour and the like, it can be obtained by culturing these flours under appropriate conditions. When using a fermentation species or wild yeast as the first microorganism, it is preferable to use the isolated first microorganism described in the above <Method for Producing Fermentation Species 1> as the second microorganism. This allows obtaining a fermentation species having the fermenting power of wild yeast and the flavor improvement effect of the isolated first microorganism.

[0053] <Method for Producing Bakery Foods> One aspect of the present invention is a method for producing bakery foods, which includes a step of obtaining a fermentation species by the method for producing a fermentation species of the above embodiment, a step of preparing bakery dough containing the fermentation species, and a step of baking the bakery dough to produce bakery foods.

[0054] Bakery foods are foods obtained by adding liquids such as water or milk to powder raw materials such as flour and starch, fermenting the resulting dough as necessary, and then subjecting it to heat treatment such as baking or frying. Examples of bakery foods include hard breads such as baguettes, bâtards, pain de campagne, campagne, ciabatta, and other French breads, soft breads such as sandwich bread, sweet bread, and roll bread, bagels, croissants, brioches, doughnuts, cookies, and the like.

[0055] The method for manufacturing bakery foods is not particularly limited, and it can be preferably used in any of the straight dough method, the sponge method, the yeast method, and the poolish method. The method for manufacturing breads generally includes mixing (kneading), dividing, shaping, proofing (final fermentation), and heat cooking steps.

[0056] The cereal flour used in the manufacture of the bakery foods of the present invention can be preferably used as long as it is commonly used as a raw material for bread foods. Such cereal flours include, for example, bread wheat flour, whole wheat flour, rye flour, oatmeal, corn flour, rice flour, buckwheat flour, starches, dietary fibers, and mixed flours thereof.

[0057] In the present invention, in addition to the fermentation starter and cereal flour of the present invention, various additives acceptable in production, such as salts, sugars, dried eggs, powdered fats and oils, powdered milk, flavors, baker's yeast, baking powder, emulsifiers, humectants, oxidants, reducing agents, powdered vegetable eggs, all types or several combinations of gluten, can be included during the manufacture of bakery foods.

[0058] When the fermentation starter of the present invention is mainly used for improving taste and flavor and baker's yeast is separately added for the expansion of bakery food dough, the addition amount of the fermentation starter is 3 to 20 parts by weight, more preferably 5 to 15 parts by weight, and still more preferably 7 to 10 parts by weight based on 100 parts by weight of flour.

[0059] When using baker's yeast, any of general-purpose yeast, freeze-tolerant yeast, dry yeast, instant yeast, etc. can be used. The blending amount of yeast is not particularly limited, and the required amount may be blended according to the type of bakery food, the manufacturing method, etc. Generally, when using dry yeast, good results can be obtained by setting the amount of baker's yeast to 2 to 8 g for 100 g of cereal flour used in the manufacture of bread.

[0060] In addition, depending on the type of the target bakery food and the like, one or more of the following may be used as necessary before kneading, during the preparation of the dough, etc.: for example, salt; sugars such as sugar and other saccharides; fats and oils such as shortening, butter, margarine; malt powder and malt syrup; yeast food; vital gluten; dairy products such as non-fat dry milk, whole milk powder, cheese powder, yogurt powder, whey powder; eggs and egg products; bean powder; vitamins; minerals; and other additives such as ammonium chloride, calcium carbonate, calcium sulfate, calcium dihydrogen phosphate, ammonium sulfate.

[0061] [Baking] The bakery food produced using the fermentation starter obtained by the present invention is baked using an oven or the like. Here, the baking conditions are not particularly limited, and general conditions for baking bakery foods can be adopted. When the bakery food is a bucket, the baking temperature is preferably 350°C or lower, more preferably 300°C or lower, and even more preferably 265°C or lower. Also, the lower limit of the baking temperature may be any temperature at which the bucket can be baked, preferably 160°C or higher, and more preferably 200°C or higher. Since the conditions vary depending on the size of the bread dough, the type of oven, etc., it may be baked under appropriate conditions at any time.

[0062] In one aspect of the present invention, as the baking means for baking the bread dough, an oven such as a gas oven or an electric oven can be used. As an example, the oven has a furnace chamber which is a space for storing the bread dough and baking the bread dough, a ceiling plate provided at the upper part of the furnace chamber, a hearth plate provided at the lower part, and further has side walls. The bread dough is baked by heating with a gas or an electric heater from either one or both of the upper and lower parts of the furnace chamber.

[0063] In addition, in this embodiment, the firing means is preferably a stone kiln type oven. For the stone kiln type oven, a part of the inner wall of the furnace chamber may be provided with a stone material by arranging a plate made of a stone material in the furnace chamber. The installation position of the plate made of a stone material is not particularly limited, but it is particularly preferable to install it on the furnace baking plate from the viewpoints of preventing damage due to impact and facilitating the active utilization of the far-infrared effect obtained from the stone material.

[0064] The stone material may be a mixture of stone materials solidified or a natural stone material. In particular, a natural stone material is preferable, and examples thereof include granite, lava rock, marble, andesite, etc., and among them, granite is preferable. In addition, a baking plate of a stone material mixed with silica sand, quartz, microsilica, cement, etc. can also be used, and the same effect can be obtained. Specifically, Fydro Fire Bsking Stone (manufactured by Fydro BY (Netherlands), sold by German Service Co., Ltd.) etc. can be used. Due to the effect of far-infrared rays obtained by heating the stone slab, the stone kiln oven generates heat on the surface and inside, making it difficult for the surface moisture to fly off. By combining with the above-mentioned fermentation starter, bakery products excellent in appearance, texture, and taste can be manufactured.

[0065] [After baking and freezing, etc.] The bakery food manufactured using the fermentation starter obtained by the present invention can be frozen after baking. Freezing can be appropriately performed by existing equipment. For example, it can be frozen over about 30 to 40 minutes by blowing air at 5 m / s in an environment of -35°C to -30°C using a freezer. After freezing, it is preferably stored in a freezer warehouse at -18°C or lower.

[0066] After baking, the frozen bakery foods can be individually or in multiples, packaged before or after freezing. In order to prevent drying etc. during the frozen storage period (including transportation / sales), bags with water vapor barrier properties (the ability to prevent water vapor permeation) can be used. The bagged breads can be further packed in cardboard boxes for transportation and storage.

[0067] Such frozen bakery foods after baking can be thawed naturally or warmed using an oven, a microwave oven etc. as necessary, and served for eating. Frozen bakery foods after baking usually generate sour taste and fermentation odor and the taste deteriorates when stored frozen for 1 to 2 weeks. However, according to the study by the present inventors, the frozen bakery foods after baking obtained by the present invention had good flavor even after being stored frozen for 2 to 3 weeks. Therefore, it can be said that the fermentation starter of the present invention is particularly suitable for the production of frozen bakery foods after baking.

Examples

[0068] <Selection of microorganisms> First, the first microorganism to be used as the fermentation starter was selected.

[0069] ≪Test Example 1≫ First, amino acid analysis and sensory evaluation were performed on lactic acid bacteria. Specifically, the amount of total free amino acids produced when each microorganism centered on lactic acid bacteria was cultured at 27°C and 35°C in a system using a wheat flour solution, and the sensory evaluation of the fermentation broth were carried out. The test method is as follows.

[0070] [Test method] The culture solutions with the formulations shown in Table 1 below were prepared. 3.0 μL of the preserved strain was inoculated into 3.0 mL of each culture solution. Yeast extract used was Hymax GL (Fuji Food Industry). Then, static culture was carried out at 30°C for 48 hours.

[0071]

Table 1

[0072] After cultivation, the cells were collected by centrifugation, and the total amount of cells was inoculated into 3 ml of a 20% wheat flour solution, followed by shaking culture at 30 °C for 24 hours. Then, the cells were removed by centrifugation, and amino acid analysis was performed on the obtained supernatant.

[0073] [Method for measuring free amino acids] For amino acid analysis, the obtained supernatant was filtered through a microfilter and then measured using the following amino acid analyzer. Analyzer: Hitachi, L-8900 Amino Acid Analyzer Column: 190650 Hitachi custom ion exchange resin (IDx60mm ) Mobile phase: pH buffer set for high-speed amino acid analyzer Flow rate: 0.4 mL / min Detection method: Ninhydrin method

[0074] In addition, the culture broth was subjected to sensory evaluation to evaluate its flavor. The sensory evaluation was performed by three trained panelists, and the evaluation regarding the flavor and the suitability as the flavor of the fermentation starter were judged. Those with an appropriate aroma for use as the flavor of the fermentation starter were judged as ○, those that could be used as △, and those that were not suitable or had a weak aroma were judged as ×. The results are shown in Table 2.

[0075] [Test results] For strain numbers 1 to 15, the strain type, total amount of free amino acids, sensory evaluation results and comments are shown in Table 2.

[0076]

Table 2

[0077] In Table 2, strain number 3 was received for original deposit as NITE ABP-04003 on November 2, 2023 at the Patent Microorganisms Depositary, National Institute of Technology and Evaluation (NPMD, Room 122, 2-5-8 Kazusa Kamashidzu, Kisarazu City, Chiba Prefecture 292-0818, Japan). In Table 2, strain number 11 was received for original deposit as NITE ABP-04002 on November 2, 2023 at the Patent Microorganisms Depositary, National Institute of Technology and Evaluation (NPMD, Room 122, 2-5-8 Kazusa Kamashidzu, Kisarazu City, Chiba Prefecture 292-0818, Japan).

[0078] As shown in Table 2, for free amino acids, those with various concentrations from 120 mg / 100 g to 500 mg / 100 g were produced, and it was revealed that the amount of amino acid production differed depending on the strain. Also, the flavor and aroma were significantly different depending on each lactic acid bacterium, and those with a powdery flavor, a sour flavor, and a further fermented, aged aroma were obtained. By sensory evaluation, those with a particularly unacceptable strong sour taste and those with weak flavors such as umami, sweetness, and richness were given low evaluations as they were not suitable as fermentation starters.

[0079] Next, the free amino acid content (Table 3) during cultivation at 27°C in this fermentation broth 1 to 15 was further analyzed. As a control, a sample without inoculation of lactic acid bacteria and with only baker's yeast added was used.

[0080]

Table 3

[0081] It was shown that the content and composition of amino acids differed depending on each lactic acid bacterium.

[0082] In particular, it was revealed that strains 3, 4, 6, 8, 9, and 11 had a high free amino acid content. Therefore, in order to examine the differences in their amino acid compositions in more detail, these amino acids were classified according to their characteristics and subjected to analysis of the amino acid production patterns of each lactic acid bacterium. The classification results according to each characteristic are shown in Table 4. The unit of the amino acid amount shown in Table 4 below is mg / 100g.

[0083]

Table 4

[0084] The classification of the amino acids in Table 4 is as follows. Acidic amino acids: Asp, Glu Basic amino acids: Lys, Arg, His Aromatic amino acids: His, Tyr, Phe Branched-chain amino acids: Val, Leu, Ile Sulfur-containing amino acids: Cys, Met Amino acids with a hydroxyl group: Ser, Thr Aliphatic amino acids: Gly, Ala, Pro, Val, Leu, Ile

[0085] As shown in Table 4, for No. 3, No. 4, No. 6, No. 8, No. 9, and No. 11 in which the total amount of free amino acids is 360 mg / 100g or more, all types of amino acids are produced in large amounts. In particular, there is a tendency for a large amount of aliphatic amino acids including acidic amino acids and branched-chain amino acids. No. 4 has a large amount of branched-chain amino acids and a small amount of aromatic amino acids, while No. 6 has a large amount of aromatic amino acids and a slightly lower tendency of branched-chain amino acids.

[0086] Also, it was revealed that No. 12 and the control have a small amount of each type of amino acid and also a small amount of total free amino acids. In order to verify whether the amino acid content of lactic acid bacteria contributes to the flavor of bread, especially the aroma, bread was evaluated using these lactic acid bacteria as fermentation starters.

[0087] Among them, in addition to No. 3, No. 4, No. 6, No. 8, No. 9, and No. 11 with an amino acid content of 360 mg / 100 g or more during cultivation at 27°C, No. 12 was used as a comparative example with a low amino acid production for further Test Example 2. Also, as the reaction temperature, since the flavor became too strong at 35°C and was considered unsuitable for the flavor of the bread, the reaction temperature was slightly increased from 27°C, and the next study was conducted at 30°C.

[0088] ≪Test Example 2≫ To 5 ml of the medium shown in Table 1 above, 5 μl of the culture solution of each of the microorganisms of strain numbers 3, 4, 6, 8, 9, 11, and 12 described in Table 2 was inoculated, and then cultured by standing at 30°C for 24 hours to obtain a culture solution. A medium was prepared by adding the raw materials described in Table 5 to a culture tank (disposable cup). For the microorganisms, the culture solution obtained above was used. Cultivation was carried out at 30°C for 16 hours to obtain the culture solutions of each of the microorganisms of strain numbers 3, 4, 6, 8, 9, 11, and 12.

[0089]

Table 5

[0090] To each of the culture solutions obtained above, wheat flour, water, and baker's yeast were further added (Table 6) and mixed. Further cultivation was carried out at 27°C for 18 hours to obtain a fermentation broth. Saf Semi-Dry Yeast was used as the baker's yeast.

[0091]

Table 6

[0092] [Method for manufacturing a bucket] The sensory evaluation was carried out by baking the buckets. The buckets with the formulation shown in Table 7 below were prepared by the conventional method. After mixing, fermenting, dividing, taking the bench, shaping, and proofing, they were baked at 250°C for 18 minutes, and then cooled after removing the rough heat and frozen. For baking, a stone kiln oven: Shop Baker GS Deck Oven (sold by German Service Co., Ltd.) was used. At the bottom of each deck of the oven, a Fydro Fire Bsking Stone (manufactured by Fydro BY (Netherlands), sold by German Service Co., Ltd.) was installed as a baking stone for bread and used. The baking stone is a bread baking stone manufactured by mixing silica sand, cement, macro silica, etc.

[0093]

Table 7

[0094] [Bread-making test results using fermentation broth] The buckets manufactured using the fermentation starters of each lactic acid bacterium in the above [Method for manufacturing buckets] were stored frozen for one week, thawed, and subjected to sensory evaluation by 7 trained panelists.

[0095] Regarding the evaluation of the buckets, for the tooth feel, aroma with the class, palatability, sweetness, umami, and overall evaluation, respectively, the bucket without the addition of the fermentation starter was set as 5, and the bucket using strain No. 11, for which the evaluation was particularly high, was set as 8. The evaluation was carried out on an 8-point scale of the following evaluation criteria 1 (bad) to 8 (good).

[0096] 8 points: Particularly very highly evaluated (equivalent to strain No. 11, which had the highest level this time) 7 points: Very highly evaluated 6 points: Particularly highly evaluated (to the extent that a clear difference from the bucket without the fermentation starter can be seen) 5 points: Highly evaluated (at a level where it can be sold as a product). 4 points: At a standard level. 3 points: Slightly inferior. 2 points: Poor evaluation. 1 point: Very poor evaluation.

[0097] The results are shown in Table 8. As shown in Table 8, five strains (No. 3, No. 4, No. 6, No. 8, and No. 9) with high amino acid content generally had a pleasant aroma, and in particular, one strain (No. 11) had the highest overall evaluation. All strains contained a large amount of amino acids, especially acidic amino acids and aliphatic amino acids, suggesting that these affected the pleasant aroma, crispness, and palatability.

[0098] On the other hand, one strain (No. 12) with a total free amino acid content of less than 360 mg / 100 g had a low pleasant aroma, and its overall evaluation was also more than one point lower than that of the six strains (No. 3, No. 4, No. 6, No. 8, No. 9, and No. 11) with a total free amino acid content of 360 mg / 100 g or more.

[0099] From the above, it was found that as a result of lactic acid bacteria fermentation, strains with high amino acid content, especially those with high levels of both aliphatic amino acids and acidic amino acids, become fermentation starters that produce fragrant bread. Among these lactic acid bacteria with high amino acid content, for No. 8 and No. 3, which have particularly high basic amino acids, although their free amino acid content is not particularly high, the evaluation of the crust's pleasant aroma and sweetness is high, and the overall evaluation is also particularly high. This result clarified that when using lactic acid bacteria with a high composition of basic amino acids among free amino acids and other amino acids showing a certain high value, a fermentation starter with a particularly high evaluation can be obtained.

[0100]

Table 8

[0101] From the above results, it was revealed that, in particular, in order to obtain a baked feeling in the bucket, especially the fragrance of the crust part, a fermentation starter capable of producing bread having a baked feeling can be obtained in a short period of two steps by selecting an amino acid composition such as having a high amino acid content of 360 mg / 100 g or more, an aromatic amino acid content and a branched-chain amino acid content of 100 mg / 100 g or more, a branched-chain amino acid content of 60 mg / 100 g or more, and an aromatic amino acid content of 50 mg / 100 g or more, or a combination thereof.

[0102] <Example 1> [Step of obtaining the original fermentation starter] 5 μL of the culture solution of the microorganism of strain number 11 was inoculated into 5 mL of the medium shown in Table 1 above, and then cultured by standing at 30 °C for 24 hours to obtain a culture solution of the first microorganism. A medium was prepared by adding the raw materials described in Table 3 to a culture tank (disposable cup). For the first microorganism, the culture solution obtained above was used. It was cultured at 30 °C for 16 hours to obtain the original fermentation starter of strain number 11.

[0103] [Step of obtaining the fermentation starter] To the original fermentation starter of strain number 11 obtained above, wheat flour, water, and yeast (Table 4) as the second microorganism were further added to the culture tank and mixed. It was further cultured at 27 °C for 18 hours to obtain a fermentation broth of strain number 11. Saff semi-dry yeast was used as the baker's yeast.

[0104] [Step of manufacturing bread] Using the fermentation broth of strain number 11, a bucket was manufactured in the same manner as the above [Method for manufacturing a bucket].

[0105] <Comparative Example 1> [Step 1] 1.4 kg of rye and 6 kg of wheat flour were put into a mixer bowl. 40 g of yeast was dissolved and dispersed in about 100 times water (35 °C) and put into the mixer bowl. 3. The remaining water was put into a container and stirred and mixed. The stirring and mixing was continuous stirring at 30 rpm. 4. It was transferred to a tank and the temperature and pH were measured and confirmed. 5. It was placed in a fermentation chamber (set at 28°C) and fermented for 16 hours.

[0106] [Step 2] 1. The temperature, pH, color, and aroma of the original strain were checked. 2. The raw materials (22,040 g of the original strain, 4,400 g of wheat flour, 52,800 g of water) were weighed and put into a mixer bowl. 3. It was stirred and mixed. The stirring and mixing conditions were continuous stirring at 50 rpm. 4. The temperature and pH were measured and confirmed. 5. It was placed in a fermentation chamber (set at 28°C) and fermented for 24 hours. [Process of manufacturing bread] Using the obtained fermentation broth, a bucket was manufactured in the same manner as the above [Method for manufacturing a bucket].

[0107] [Comparative Example 2] A bucket was manufactured in the same manner as in Example 1, except that strain number 11 was not used.

[0108] After storing the buckets of Example 1 and Comparative Examples 1 to 2 manufactured by the above method in frozen storage for 2 weeks, they were thawed and tasted, and a sensory evaluation was conducted. Nine trained panelists conducted a blind evaluation of 1 - 5 points respectively.

[0109] The free amino acids contained in the culture broth of the first microorganism in the manufacturing method of Example 1 were measured by the method described in the above [Method for measuring free amino acids]. Similarly, Comparative Examples 1 and 2 measured the free amino acids contained in the fermentation starter. The results are shown in Table 9. In Table 9, the unit of the amino acid amount is mg / 100 g.

[0110] [Table 9]

[0111] As a result, it was revealed that, without lactic acid bacteria fermentation, the amino acid content was significantly increased, particularly the content of aromatic and branched-chain amino acids, compared to the conventional method.

[0112] The sensory evaluation of the baguettes produced in Example 1 and Comparative Examples 1 to 2 is described below. It was also revealed that the sensory evaluation showed higher results than the conventional method and without lactic acid bacteria fermentation, and particularly, the sweetness, umami, etc. were increased.

[0113]

Table 10

[0114] ≪Example 2≫ Cookies were produced using a fermentation starter using strain number 11. 80 g of shortening and 50 g of sugar were stirred and mixed, and then mixed with 150 g of cake flour and 25 g of the fermentation starter of strain number 11 to obtain a dough starter. After stretching the dough starter, it was cooled in a freezer for 5 minutes. Thereafter, it was shaped and baked in an oven at 170°C for 15 minutes to obtain cookies.

[0115] ≪Comparative Example 3≫ Cookies were obtained in the same manner as in Example 2, except that 20 g of water was mixed instead of 25 g of the fermentation starter of strain number 11.

[0116] Table 11 shows the results of evaluating the cookies of Example 2 and Comparative Example 3 on a 10-point scale for fragrance, umami, sweetness, and sourness.

[0117]

Table 11

[0118] As shown in Table 11, it was confirmed that Example 2 using the fermentation starter of the present invention had a fragrance and umami that were 2 points higher than those of Comparative Example 2, and could provide a baked confectionery with a better flavor.

[0119] Fig. 1 shows a photo of the cookie of Example 2 produced, and Fig. 2 shows a photo of the cookie of Comparative Example 3. Comparing Fig. 1 and Fig. 2, it was confirmed that the cookie of Example 2 shown in Fig. 1 had a more baked color than the cookie of Comparative Example 3 shown in Fig. 2, indicating that the fragrance could be imparted from this fact as well.

[0120] [Test Example A] Regarding the above [method for manufacturing a bucket], a bucket was manufactured in the same manner as in Example 1 and Comparative Example 2, except that the baking means was changed to a stone kiln oven or a deck oven.

[0121] Stone kiln oven: Shop Baker GS deck oven (sold by German Service Co., Ltd.) was used. Fydro Fire Bsking Stone (manufactured by Fydro BY (Netherlands), sold by German Service Co., Ltd.) was installed as a stone slab at the bottom of each deck of the oven for use. The stone slab is a stone slab for bread baking manufactured by mixing silica sand, cement, macro silica, etc. Deck oven: DOV (manufactured by Oshikiri Co., Ltd.) was used.

[0122] Using a stone kiln oven or a deck oven, the dough was baked at 230°C for 18 minutes, thawed after 2 weeks of frozen storage, and then tasted and evaluated.

[0123] With 10% of the levain and the deck oven specification (reference product) set as 5 points, a 10-point evaluation was conducted by 4 trained panelists, with higher evaluations being 10 points and lower evaluations being 1 point. A passing score was set at 5 points or more.

[0124] Appearance evaluation (Volume) When there is height without spreading horizontally, the volume was considered good and evaluated according to the following criteria. Good (10 points), equivalent to the reference product (5 points), poor (1 point)

[0125] (Cup) It was considered good when the cup opened firmly and stood upright, and was evaluated according to the following criteria. Good (10 points), equivalent to the reference product (5 points), defective (1 point)

[0126] (Roasted color) It was considered good that the roasted color was firmly dark brown, and it was evaluated according to the following criteria. The roasted color is reddish-brown and shiny (10 points), equivalent to the reference product (5 points), black and burnt (1 point)

[0127] Texture (Good chewiness) It was considered good that the crust (outer skin) was not too tough and the chewiness was felt well, and it was evaluated according to the following criteria. Good (10 points), equivalent to the reference product (5 points), defective (1 point)

[0128] (Good mouthfeel) It was considered good that the crumb (inner layer) did not become soggy and the mouthfeel was good, and it was evaluated according to the following criteria. Good (10 points), equivalent to the reference product (5 points), defective (1 point)

[0129] Taste (Aroma of the crust) It was considered good that the crust had a roasted feeling and the aroma could be felt, and it was evaluated according to the following criteria. Aromatic (10 points), equivalent to the reference product (5 points), no aroma could be felt (1 point)

[0130] (Sweetness) It was considered good that the wheat and dough had a sweet taste, and it was evaluated according to the following criteria. Strongly felt (10 points), equivalent to the reference product (5 points), not felt (1 point)

[0131] (Umami) It was considered good that the dough had umami and the umami was felt more when chewed, and it was evaluated according to the following criteria. Strongly felt (10 points), equivalent to the reference product (5 points), not felt (1 point)

[0132] Overall evaluation Preferred as a bucket (10 points), equivalent to the reference product (5 points), not preferred as a bucket (1 point)

[0133] The test results of Test Example A are shown in Table 12.

[0134]

Table 12

[0135] As shown in Table 12, the bucket baked in a stone oven with the addition of a fermentation starter had a high overall evaluation, especially the aroma of the crust (baked aroma) was strong. Also, especially the sweetness and umami of the interior (crumb) were increased, and together with the baking color, a high evaluation was obtained.

[0136] In terms of appearance, the volume of the dough itself was slightly larger and had a higher evaluation for those with more fermentation starters, regardless of whether it was a stone oven or a deck oven. Also, for those without the addition of a fermentation starter, perhaps because the heating of the surface was large, the cooked part was strongly baked and there was some charring, so it had an aroma and the evaluation was slightly higher.

[0137] When comparing the stone oven and the deck oven, in the deck oven, there were also some parts where charring occurred due to partial strong baking of the surface, but overall the baking color was light. On the other hand, no charring was seen in the stone oven, and overall a baguette with a shiny reddish-brown color was obtained, and the evaluation of the baking color was high. In the stone oven, it was suggested that because of the far-infrared rays generated by the stone slab and the good heat retention, heating occurred simultaneously on the surface and inside, resulting in faster baking and retention of internal moisture. Also, the difference in the texture and mouthfeel was small when no fermentation starter was added, but by using a stone oven, the difference became larger, and the effect of the fermentation starter was demonstrated.

[0138] Furthermore, regarding the taste of the crust, such as its aroma, sweetness, and umami, even when no fermentation starter was added, a slightly higher evaluation was obtained for the stone oven, but the effect became more prominent when a fermentation starter was added.

[0139] From the above, it was confirmed that the combination of a fermentation starter with a high amino acid content and baking in a stone oven significantly improved the aroma of the crust and the sweetness and umami of the interior (crumb), resulting in a high overall evaluation.

[0140] [Test Example B] Regarding the above [method for manufacturing a bucket], except that the baking means was changed to a stone oven or a deck oven and the addition amount of the fermentation starter was changed, buckets were manufactured in the same manner as in Example 1. Also, for comparison, regarding the above [method for manufacturing a bucket], except that the baking means was changed to a stone oven or a deck oven, the fermentation starter was changed to strain number 12, and 15% of the fermentation broth was added, buckets were manufactured in the same manner as in Example 1.

[0141] Using a stone oven or a deck oven, the dough was baked at 230°C for 18 minutes, thawed after 2 weeks of frozen storage, and then tasted and evaluated. In Table 13, when described as "high temperature conditions", it was baked at 265°C for 10 minutes, thawed after 2 weeks of frozen storage, and then tasted and evaluated. The baking time was adjusted as the temperature changed so that the degree of baking was the same.

[0142] With 10% of the fermentation starter and the deck oven specification (reference product) as 5 points (standard), a 10-point evaluation was conducted by 4 trained panelists, with higher evaluations being 10 points and lower evaluations being 1 point. A passing score was set at 5 points or more. The results of Test Example B are shown in Table 13.

[0143]

Table 13

[0144] Each bucket with the addition amount of the fermentation starter changed between 0% and 20% was fired and evaluated using a stone kiln oven and a deck oven respectively. When 20% of the fermentation starter was added, a strong sour taste was felt regardless of whether a stone kiln oven or a deck oven was used, but all the buckets had flavors that could be eaten without any particular discomfort. Also, as a result of the sensory evaluation, it was suggested that as the fermentation starter and the addition concentration increased, high values were shown in terms of appearance, texture, and taste, indicating that the fermentation starter contributed to these effects.

[0145] Furthermore, regarding the difference between the stone kiln oven and the deck oven, even when the addition amount of the fermentation starter was the same and the firing temperature was the same, the evaluation of the stone kiln oven was higher than that of the deck oven, indicating that the effects of the fermentation starter shown this time can be more significantly manifested by using the stone kiln oven.

[0146] Also, for those fired in the same stone kiln oven with the firing temperature increased from 230°C to 265°C, although the evaluation of the appearance, texture, and aroma of the crust (skin part) was higher at 265°C, for the taste such as sweetness and umami, the evaluation was higher at 230°C. Although the firing time was adjusted to be baked in the same way, when baking the whole bread, a higher temperature is better, but it was shown that in order to improve the taste of the crumb layer (inside) in the bread, it is better to bake at a lower temperature.

[0147] Furthermore, as a control, a similar test was conducted using strain No. 12 with a low amino acid production amount. Compared with those with the same conditions but only different in the strain (stone kiln oven, 15%), the values of appearance, texture, and taste were all lower, suggesting that the fermentation starter of the present invention is expressing these effects.

[0148] From the above facts, although adding too much of the fermentation starter makes the sour taste stronger, the evaluations such as appearance, texture, taste, and the overall evaluation become higher. Furthermore, it became clear that the evaluation of the stone kiln oven with a stone slab installed is higher than that of the ordinary deck oven. In addition, tests were conducted by raising the firing temperature. Although the appearance, texture, and surface aroma improved as the firing temperature increased, it was shown that the flavor of the crumb layer was highly evaluated when baked at a lower temperature.

[0149] <Example 3> As Example 3, a method for producing a fermentation starter was examined by first culturing wild yeast adhering to rye wheat or the like to obtain a fermentation starter, and then adding a fermentation broth using lactic acid bacteria that highly produce amino acids.

[0150] [Step of obtaining the original fermentation starter] Wild yeast with strong acidity was first cultured and fermented to obtain the original fermentation starter. Specifically, as shown in Table 14, 100 g of rye wheat flour and 200 g of warm water at 40°C were mixed and cultured at 28°C for 24 hours to obtain the previous-day starter. To the 200 g of the previous-day starter obtained above, 200 g of wheat flour and 200 g of warm water at 40°C were mixed and cultured at 28°C for 24 hours to obtain the original fermentation starter.

[0151] [Step of obtaining the fermentation starter] 200 g of the original fermentation starter obtained above, 200 g of wheat flour, and 200 g of warm water at 40°C were mixed, and 0.1 g of the lactic acid bacteria fermentation broth prepared by the method shown in Example 1, Step of obtaining the original fermentation starter, of Strain No. 11 was added to obtain the fermentation starter.

[0152]

Table 14

[0153] [Step of manufacturing bread] Using the fermentation starter of Example 3, a bucket was manufactured in the same manner as the above [Method for manufacturing a bucket]. As a result, a bucket with good appearance, texture, and taste was obtained. The results are shown in Table 15. Although the production process became longer and there were variations in quality due to variations in wild yeast, a good fermentation starter could be prepared.

[0154]

Table 15

[0155] [Test Example C] The stone slabs of the stone kiln were changed from Fydro Fire Bsking Stone to granite, and the same tests as in Test Example A were carried out. The fermentation broth was prepared by the method of Example 1, and 15% of Strain 11 was added. The results are shown in Table 16.

[0156]

Table 16

[0157] In terms of volume, good tooth feel, and crust aroma, granite was excellent. However, in terms of taste such as cup, baking color, good mouthfeel, sweetness, and umami, Fydro Fire Bsking Stone was superior. From the above, it was clarified that granite could obtain buckets of the same quality as the stone slabs (Fydro Fire Bsking Stone) used so far.

[0158] [Test Example D] The previous sensory tests were evaluated more quantitatively using a taste sensor. (Measuring device) Taste recognition device TS-6000A (manufactured by Intelligent Sensor Technology) The sensors used were AEE, CA0, C00, AE1, and CT0. The details are shown in Table 17 respectively.

[0159]

Table 17

[0160] Measurement was carried out by the "CPA measurement method" that detects two types of information from one sensor. In addition, measurements were carried out using samples from a stone kiln using granite (fermentation starter prepared by the method of Example 1 using Lactobacillus 11, 15% used) as a standard.

[0161] (Measurement method) Pretreatment conditions of the sample For the 7 items other than umami: Dilute 50 g of clam with 200 g of distilled water at 40°C, process for 1 minute with a food processor, then centrifuge (3000 rpm × 10 minutes) and filter to obtain the sample. Furthermore, for umami, each sample was diluted 16-fold and measured using a reference solution diluted 3-fold.

[0162] First, in the deck oven and the stone oven respectively, the difference in taste when using fermentation starters with different concentrations was confirmed. The results are shown in FIGS. 3 and 4. As shown in FIGS. 3 and 4, for umami and umami richness, the values are almost the same, while for bitterness, off-flavors, saltiness, and sourness, the values are different. That is, it was revealed that the amount of the fermentation starter particularly contributes to sourness. It is presumed that organic acids such as lactic acid produced by lactic acid bacteria contribute.

[0163] Next, the influence on umami (X-axis) and bitterness / off-flavors (Y-axis), which are considered to be involved in sweetness, umami, etc. and for which a difference was particularly observed in this study due to the amount of the fermentation starter, was examined. The results are shown in FIG. 5.

[0164] As shown in FIG. 5, it was shown that as the addition amount of the fermentation starter increases, the value of bitterness / off-flavors decreases while the value of umami increases. This is presumably due to the fact that increasing the addition amount of the fermentation starter increases the value of umami while decreasing the value of bitterness / off-flavors, making it easier for umami and sweetness generated from the fermentation starter to be exerted. Also, it was revealed that for the stone oven compared to the deck oven, the value of umami increases more and the value of bitterness / off-flavors decreases. This suggests that firing in the stone oven promotes the expression of sweetness and umami, which are the effects generated from the fermentation starter. Through the above measurements with the taste sensor, the results of the sensory evaluation caused by the concentration of the fermentation starter and whether it is a deck oven or a stone oven could be confirmed more quantitatively.

[0165] Next, in a stone kiln oven, samples with different processing conditions such as firing temperature, type of slate, and type of fermentation starter were analyzed using a taste sensor. The results are shown in Figure 6. First, the differences among the samples are shown. Although the difference due to sourness was slightly less than that in the case of the difference in the concentration of the fermentation starter, it was still somewhat observable. The differences in the values of umami, umami richness, saltiness, and bitter off-flavors were small.

[0166] Next, the values of umami and bitter off-flavors were analyzed. The results are shown in Figure 7. In Figure 7, "Stone kiln 15%" is the result of adding 15% of the fermentation starter and firing at 230°C for 18 minutes, and "Stone kiln high temperature" is the result of adding 15% of the fermentation starter and firing at 265°C for 10 minutes. First, it was revealed that when the firing temperature was raised from 230°C to 265°C, the value of umami slightly decreased and the value of bitter off-flavors increased. In the sensory evaluation, when fired at 265°C, the evaluation was higher than that at 230°C. This suggests that raising the firing temperature improves flavors other than the measurement items in this study, such as aroma, and increases the evaluation.

[0167] Next, the fermentation starter was changed to strain No. 12 (control), which is a comparative example, or yeast raised from wild yeast derived from rye, and examined. As a result, it was revealed that in both cases, compared with the fermentation starter of the present invention, the value of umami decreased and the value of bitter off-flavors increased in the order of rye fermentation starter and control. This suggests that the fermentation starter of the present invention enhances umami and suppresses bitter off-flavors compared to the control, and the fermentation starter prepared by the method of Example 1 has a greater effect than the rye fermentation starter. Furthermore, when compared with the case where the slate was changed to granite, it was shown that the value of umami was lower for the one using granite, and the value of bitter off-flavors was also lower for the one using granite. This suggests that umami is higher for slate, but bitter off-flavors are less for granite. This indicates that the same effect can be obtained not only with the slate used this time but also with granite. As described above, it was possible to examine each effect in more detail from the evaluation in the sensory test and the quantitative evaluation by instrumental analysis.

Claims

1. Fermenting a mixture containing a first microorganism and a fermentation substrate to obtain a starting fermentation starter; A method for producing a fermentation starter, comprising: fermenting a mixture containing the original fermentation starter, a fermentation substrate, and a second microorganism to obtain a fermentation starter, Either or both of the first microorganism and the second microorganism are isolated microorganisms; A method for producing a fermentation starter, wherein a culture liquid in which either one or both of the first microorganism and the second microorganism are cultured has a total free amino acid content of 360 mg / 100 g or more.

2. The method for producing a fermentation seed according to claim 1 , wherein the isolated microorganism is a lactic acid bacterium.

3. The method for producing a fermentation starter according to claim 1 or 2, wherein the culture medium in which the isolated microorganism is cultured has a branched-chain amino acid content of 60 mg / 100 g or more.

4. The method for producing a fermentation starter according to claim 1 or 2, wherein the culture medium in which the isolated microorganism is cultured has an aliphatic amino acid content of 130 mg / 100 g or more.

5. The method for producing a fermentation starter according to claim 1 or 2, wherein the culture medium in which the isolated microorganism is cultured has an acidic amino acid content of 60 mg / 100 g or more.

6. The method for producing a fermentation starter according to claim 1 or 2, wherein the culture medium in which the isolated microorganism is cultured has a total content of aliphatic amino acids and acidic amino acids of 100 mg / 100 g or more.

7. The method for producing a fermentation starter according to claim 1 or 2, wherein the culture medium in which the isolated microorganism is cultured has a sulfur-containing amino acid content of 10 mg / 100 g or more.

8. 3. The method for producing a fermentation starter according to claim 1, wherein the culture medium in which the isolated microorganism is cultured has a basic amino acid content of 30 mg / 100 g or more.

9. Fermenting the mixture containing the isolated first microorganism and a fermentation substrate to obtain a starting fermentation seed; A method for producing a fermentation starter, comprising: fermenting a mixture containing the original fermentation starter, a fermentation substrate, and a second microorganism to obtain a fermentation starter, A method for producing a fermentation starter, wherein the culture liquid in which the first microorganism is cultured has a total content of free amino acids of 360 mg / 100 g or more.

10. The method for producing a fermentation seed according to claim 9 , wherein the first microorganism is a lactic acid bacterium.

11. The method for producing a fermentation starter according to claim 9 or 10, wherein the culture medium in which the first microorganism is cultured has a branched-chain amino acid content of 60 mg / 100 g or more.

12. The method for producing a fermentation starter according to claim 9 or 10, wherein the culture solution in which the first microorganism is cultured has an aliphatic amino acid content of 130 mg / 100 g or more.

13. The method for producing a fermentation starter according to claim 9 or 10, wherein the culture solution in which the first microorganism is cultured has an acidic amino acid content of 60 mg / 100 g or more.

14. The method for producing a fermentation starter according to claim 9 or 10, wherein the culture medium in which the first microorganism is cultured has a basic amino acid content of 30 mg / 100 g or more.

15. Obtaining a fermentation seed by the method for producing a fermentation seed according to claim 1 or 9; preparing a bakery dough containing the leaven, and baking the bakery dough to produce a bakery food.

16. Obtaining a fermentation seed by the method for producing a fermentation seed according to claim 1 or 9; A method for producing a bakery food, comprising the steps of preparing a bakery dough containing the leaven and baking the bakery dough by a baking means to produce a bakery food, A method for producing bakery food products, wherein the baking means comprises an oven chamber, and a portion of the inner wall of the oven chamber comprises a stone material.

17. Obtaining a fermentation seed by the method for producing a fermentation seed according to claim 1 or 9; A method for producing a bakery food, comprising the steps of preparing a bakery dough containing the leaven and baking the bakery dough by a baking means to produce a bakery food, A method for producing bakery food, wherein the baking means is a stone oven.

18. The method for producing bakery food products according to claim 16, wherein the stone material is granite.

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