JP2004357631A

JP2004357631A - Cereal fermentation product and method for producing fermentation flavor confectionery by using the same

Info

Publication number: JP2004357631A
Application number: JP2003162045A
Authority: JP
Inventors: Kazuharu Inoue; 和春井上; Hisao Yoshioka; 久雄吉岡; Junichi Ishikawa; 準一石川
Original assignee: MITAKE SHOKUHIN KOGYO KK; Aicohsha Mfg Co Ltd
Current assignee: MITAKE SHOKUHIN KOGYO KK; Aicohsha Mfg Co Ltd
Priority date: 2003-06-06
Filing date: 2003-06-06
Publication date: 2004-12-24
Anticipated expiration: 2023-06-06
Also published as: JP4188146B2

Abstract

<P>PROBLEM TO BE SOLVED: To efficiently provide a cereal fermentation product capable of efficiently imparting texture having high nutritive value and sufficient fermentation taste, flavor and water-retaining property, softness, extensibility, or the like and stabilized in quality in a simple operation and step in a short time, and to provide a method for producing fermentation flavor confectionery by using the cereal fermentation product. <P>SOLUTION: The cereal fermentation product is obtained by carrying out one or more operations comprising adding cereal other than wheat flour and rye flour to a primary fermentation substrate obtained by fermenting wheat flour and/or rye flour by yeast and lactic acid bacterium and fermenting the cereal flour and then adding cereal flour other than wheat flour and rye flour to the fermented product and fermenting the cereal. The method for producing the fermentation flavor confectionery by using the cereal fermentation product is also disclosed. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明は、高い栄養価と発酵風味などの良好な食感を付与できる品質の安定した穀粉発酵物、及びこれを用いた発酵風味菓子の製造方法に関する。
【０００２】
【従来の技術】
小麦粉やライ麦粉などの穀粉、あるいは果実等に付着している自然の酵母菌や乳酸菌などの微生物を利用したパン作りはヨーロッパで古くから知られている。一方、日本においても、天然志向や自然志向、パン作りの原点回帰、あるいはヘルシーブーム等の流れから、近年、天然酵母や乳酸菌を用いたパン作りが盛んになっている。この天然酵母や乳酸菌が共存する、いわゆる「自然発酵パン種」を用いて製造したパンは、酵母菌だけで発酵させたパンに比べ、風味が強く、深い味わいのパンとなる。自然発酵パン種を用いたパンの製造方法としては、例えば、油類を水相で発酵させた発酵風味付与剤を用いる方法が知られている（特許文献１参照。）。
【０００３】
ところで、自然発酵パン種のような酵母菌と乳酸菌が共存する培地を用いて風味を増強させた食品は、パン等の小麦粉を主原料とする食品が大半であり、その他の穀粉では例えば発酵風味米粒又は米粉を用いて製造したパンが知られているにすぎない（特許文献２参照。）。しかし、この製造法は、米粒に高い吸水性を与える工程、発酵液を米粒に吸収させる工程、米粒を乾燥・粉砕させる工程の多段階工程に分かれており、十分な発酵風味を付与した米粉を得るには時間と手間がかかる。時間を短縮すれば、発酵液が米粒の内部まで十分に浸透せず、その米粒で作った米粉は十分な発酵風味が付与されないという問題がある。
【０００４】
【特許文献１】
特開平１０−４８６２号公報
【特許文献２】
特開２０００−３２９３３号公報
【０００５】
【発明が解決しようとする課題】
本発明の目的は、上記従来公知技術の問題点を解決して、高い栄養価と十分な発酵風味、旨みや保水性、柔軟性、伸展性などの良好な食感を付与できる、品質の安定した穀粉発酵物を簡易な操作、工程で短時間で効率よく提供すると共に、この穀粉発酵物を用いた発酵風味菓子の製造方法を提供することである。
【０００６】
【課題を解決するための手段】
前記目的を達成するために、本発明は、酵母菌と乳酸菌とにより小麦粉及び／又はライ麦粉を発酵させた一次発酵基質に、小麦粉及びライ麦粉以外の穀粉を加えて発酵させたのち、該発酵物に小麦粉及びライ麦粉以外の穀粉を加えて発酵させる操作を一回以上行なってなる穀粉発酵物である。
【０００７】
また本発明は、前記の穀粉発酵物及び／又はその乾燥粉状品を米粉と水と共に蒸練したのち混練し、形成し、該形成物を焼成すること、を特徴とする発酵風味菓子の製造方法である。
【０００８】
更に本発明は、前記の穀粉発酵物及び／又はその乾燥粉状品を調味材料と混練し、形成し、該成形物を焼成すること、を特徴とする発酵風味菓子の製造方法である。
【０００９】
【発明の実施の形態】
以下、本発明を詳細に説明する。
まず、本発明の穀粉発酵物について説明する。
本発明の穀粉発酵物の製造に用いる一次発酵基質は、主な菌相として酵母菌と乳酸菌が付着している小麦粉及び／又はライ麦粉を通常の条件で発酵させたものであり、一般に自然発酵パン種と言われるものである。まず、酵母菌と乳酸菌が付着しているライ麦粉を発酵させ、次いでこの発酵物に小麦粉を加えて発酵させる操作を１回以上、特に２〜５回行なって得られる一次発酵基質が好ましい。
この発酵の際には、酵母菌と乳酸菌を資化できる栄養素を含む栄養源を配合するのが通常であり、好ましい。このような栄養源としては、具体的には例えば、モルト、蜂蜜、甘酒、糖類（例えば麦芽糖、果糖、乳糖）、乳タンパク、ミネラル成分又はこれらの２種以上の任意の混合物が好適に挙げられ、これらのうちモルトが特に好ましい。
栄養源の配合量は、栄養源の配合時における酵母菌数と乳酸菌数の合計１×１０^６ｃｆｕ／ｇに対して、０．１ｇ以上、更に０．５〜５０ｇ、特に１〜１０ｇであることが好ましい。
一次発酵基質中に、酵母菌数は１×１０^２ｃｆｕ／ｇ以上、更に１×１０^３〜１×１０^１５ｃｆｕ／ｇ、特に１×１０^４〜１×１０^１２ｃｆｕ／ｇ、乳酸菌数は１×１０^２ｃｆｕ／ｇ以上、更に１×１０^３〜１×１０^１５ｃｆｕ／ｇ、特に１×１０^４〜１×１０^１２ｃｆｕ／ｇ含まれるのが好ましく、さらに、酵母菌数と乳酸菌数の合計で、１×１０^２ｃｆｕ／ｇ以上、更に１×１０^３〜１×１０^１５ｃｆｕ／ｇ、特に１×１０^４〜１×１０^１２ｃｆｕ／ｇ含まれるのが好ましい。
また、一次発酵基質について、そのアミノ酸度は０．１以上、更に０．２〜２．０、特に０．３〜１．５であることが好ましく、還元糖量は０．１ｇ以上／１００ｇ、更に０．５〜５．０ｇ／１００ｇ、特に１．０〜３．０ｇ／１００ｇであることが好ましく、また、ｐＨは２．０〜６．０、更に２．５〜５．０、特に３．０〜４．０であることが好ましい。
発酵の際には、温水、特に３０〜３７℃の温水を一次発酵基質中において水分５０〜９０％、更に５５〜８０％となる範囲で使用して、１０〜６０℃、更に２０〜３０℃、特に２５〜２７℃で、３〜２０時間、更に４〜１２時間、特に８〜１０時間時々攪拌させながら発酵させるのが好ましい。
【００１０】
本発明の穀粉発酵物の製造に用いる穀粉は、小麦とライ麦以外の穀類の粉状物であり、具体的には、大麦、米（白米、もち米など）、大豆、蕎麦、胡麻、とうもろこし、その他の雑穀などの粉状物が挙げられる。これらのうち、白米、もち米、蕎麦の粉状物が好ましい。
本発明の穀粉発酵物の製造に用いることができる栄養源は、一次発酵基質の製造において使用しうる栄養源を挙げることができ、これと同種のものであっても異種のものでよいが、同種のものが好ましい。
【００１１】
前記の小麦とライ麦以外の穀物の粉状物は、（水分を除いた）一次発酵基質１００ｇに対して、１０〜１０００ｇ、更に５０〜８００ｇ、特に２００〜５００ｇの割合で使用するのが好ましい。
前記栄養源は、（水分を除いた）一次発酵基質１００ｇに対して、１０ｇ以下、更に０．０１〜５．０ｇ、特に０．１〜１．０ｇの割合で使用するのが好ましい。
発酵の際には、温水、特に３０〜３７℃の温水を更に添加して行うのが好ましく、このような温水は、（水分を除いた）一次発酵基質１００ｇに対して、１０００ｇ以下、更に１００〜８００ｇ、特に２００〜６５０ｇの割合で使用するのが好ましい。
発酵の温度、時間及び操作は、一次発酵基質における発酵条件と同様のものが挙げられる。
【００１２】
本発明において、一次発酵基質に小麦粉及びライ麦粉以外の穀粉を加えて発酵させたのち、この発酵物（の一部）と小麦粉及びライ麦粉以外の穀粉を使用して行う発酵は、１回以上、好ましくは１〜５回、特に好ましくは２〜４回行う（継代培養）。
継代培養に使用する穀粉としては、前記の小麦粉とライ麦粉以外の穀物の粉状物が挙げられ、一次発酵基質に配合して発酵させる穀粉と同種のものであっても異種のものであってもよいが、同種のものが好ましい。また、継代培養が２回以上の場合にも、一次発酵基質に配合して発酵させる穀粉や第１回目以降の（継代）培養の際に添加される穀粉とそれぞれ同種のものであっても異種のものであってもよいが、全て同種のものが最も好ましい。
なお、継代培養の際に穀粉の種類や使用割合を変えると、多種多様で様々な風味や栄養価を持った穀粉発酵物が得られる。
継代培養において、穀粉は、一次発酵基質に穀粉を加えて発酵させた（水分を除いた）もの１００ｇに対して、１０〜１０００ｇ、更に１００〜８００ｇ、特に３００〜５００ｇの割合で使用するのが好ましい。
継代培養の際に使用することができる栄養源や温水の種類と使用量は、一次発酵基質と穀粉に併用することができる栄養源や温水のそれらと同様のものが挙げられる。継代培養の条件も前記発酵条件と同様のものが挙げられる。
【００１３】
本発明の穀粉発酵物はそのままで発酵風味菓子の製造に使用することができるが、凍結乾燥法などを用いて乾燥した粉末状にすることにより、酵母菌と乳酸菌が活性を保ったまま生きている、保存性に優れ、安定した品質の穀粉発酵物を得ることができ、発酵風味菓子などの各種菓子の製造に広く応用することが可能となる。
【００１４】
次に、本発明の発酵風味菓子の製造方法について説明する。
本発明において、前記本発明の穀粉発酵物及び／又はその乾燥粉状品を米粉と水と共に蒸練したのち混練し、形成し、該形成物を焼成することにより、あられや煎餅などの発酵風味米菓を製造することができ、また、前記本発明の穀粉発酵物及び／又はその乾燥粉状品を調味材料と混練し、形成し、該成形物を焼成することにより、マフィン様焼き菓子やクッキー様焼き菓子などの発酵風味（洋）菓子を製造することができる。
【００１５】
あられの製造を目的とする場合には、発酵風味米菓の製造に使用する米粉としてはもち米粉が好ましく、穀粉発酵物及び／又はその乾燥粉状品としては発酵もち米粉、特に発酵もち米粉の乾燥粉状品を使用するのが好ましい。この場合、（水分を除いた）もち米粉発酵物１００ｇに対して、もち米粉は１０〜１０００ｇ、更に２０〜５００ｇ、特に３０〜１００ｇの割合で使用するのが好ましい。水は、水分４０〜８０％、更に５０〜７０％となるように加えるのが好ましい。
煎餅の製造を目的とする場合には、発酵風味米菓の製造に使用する米粉としては白米粉が好ましく、穀粉発酵物及び／又はその乾燥粉状品としては白米粉発酵物、特に白米粉発酵物の乾燥粉状品を使用するのが好ましい。この場合、（水分を除いた）白米粉発酵物１００ｇに対して、白米粉は１００〜１００００ｇ、更に３００〜５０００ｇ、特に５００〜２０００ｇの割合で使用するのが好ましい。水は、水分３０〜７０％、更に４０〜６０％となるように加えるのが好ましい。
あられや煎餅を製造する際の蒸練条件は、１００℃の蒸気で１０〜６０分間、特に１５〜４５分間が好ましい。
あられや煎餅を製造する際の焼成条件は、２００〜３００℃、特に２３０〜２８０℃で、２〜１０分間、特に３〜７分間が好ましい。
【００１６】
前記調味材料は、マフィン様焼き菓子を製造する場合には、卵と油脂（ショートニングなど）と砂糖が主成分であり、穀粉発酵物及び／又はその乾燥粉状品としては米粉発酵物を使用するのが好ましく、（水分を含んだ）もち米粉発酵物と白米粉発酵物の乾燥粉状品を使用するのが最も好ましい。この場合、（水分を除いた）米粉発酵物１００ｇに対して、卵（中身）は１０〜５００ｇ、更に３０〜３００ｇ、特に５０〜１５０ｇの割合で使用するのが好ましく、油脂は１０〜３００ｇ、更に３０〜２００ｇ、特に５０〜１５０ｇの割合で使用するのが好ましく、砂糖は５〜２００ｇ、更に１０〜１００ｇ、特に２０〜８０ｇの割合で使用するのが好ましい。
クッキー様焼き菓子を製造する場合には、これらに更にベーキングパウダーを併用し、穀粉発酵物及び／又はその乾燥粉状品としては米粉発酵物を使用するのが好ましく、白米粉発酵物の乾燥粉状品を使用するのが最も好ましい。この場合、（水分を除いた）米粉発酵物１００ｇに対して、卵（中身）は１０〜５００ｇ、更に３０〜３００ｇ、特に５０〜１５０ｇの割合で使用するのが好ましく、油脂は１０〜３００ｇ、更に３０〜２００ｇ、特に５０〜１００ｇの割合で使用するのが好ましく、砂糖は５〜２００ｇ、更に１０〜１００ｇ、特に２０〜８０ｇの割合で使用するのが好ましく、ベーキングパウダーは０．１〜５０ｇ、更に０．５〜２０ｇ、特に１〜１０ｇの割合で使用するのが好ましい。
マフィン様焼き菓子やクッキー様焼き菓子を製造する際の焼成条件は、１００〜３５０℃、特に１５０〜２００℃で、５〜６０分間、特に１０〜３０分間が好ましい。
【００１７】
【実施例】
以下、本発明を実施例により更に具体的に説明する。
実施例１
酵母菌１．２×１０^２ｃｆｕ／ｇと乳酸菌３．４×１０^３ｃｆｕ／ｇ（合計３．５×１０^３ｃｆｕ／ｇ）の付着したライ麦粉１０００ｇに対し、３５℃の温水２５００ｇ及びモルト４ｇを添加し、発酵機（（株）愛工舎製作所製ルバン３０）を用いて２７℃で８時間、培養液内に酸素が供給できるように、ときどき攪拌しながら培養を行った。その後、１０℃になるまで間隔的な攪拌を１６時間続けて冷却したのち、１０℃で３日間保存した。
次いで、この培養液１０００ｇを用いて、小麦粉２０００ｇ、３５℃の温水２５００ｇ及びモルト４ｇを添加し、上記と同様の条件、操作で培養し保存した。この操作を更に２回繰り返して、次の特性を有する一次発酵基質を製造した。
一次発酵基質の特性：
酵母菌数；７．２×１０^７ｃｆｕ／ｇ
乳酸菌数；６．７×１０^９ｃｆｕ／ｇ
総酸度；７．０
アミノ酸度；０．８
還元糖量；２．４ｇ／１００ｇ
ｐＨ；３．６
更に、上記一次発酵基質１０００ｇを用いて、上新粉（白米粉）２０００ｇ、３５℃の温水２５００ｇ及びモルト４ｇを添加し、上記と同様の条件、操作で培養し、二次発酵基質として保存した。
次いで、この培養液１０００ｇを用いて、上新粉２０００ｇ、３５℃の温水２５００ｇ及びモルト４ｇを添加し、上記と同様の条件、操作で培養して、三次発酵基質とした。
これと同様の培養を更に１回繰り返して、発酵穀粉の９９％以上が上新粉（発酵物）となる白米粉発酵物を得た。
白米粉発酵物の特性：
酵母菌数；１．４×１０^８ｃｆｕ／ｇ
乳酸菌数；４．８×１０^９ｃｆｕ／ｇ
総酸度；１１．３
アミノ酸度；０．７
還元糖量；４．２ｇ／１００ｇ
ｐＨ；３．５
【００１８】
実施例２
実施例１において、上新粉の代りにもち米粉を使用した以外は同様にして、発酵穀粉の９９％以上がもち米粉となるもち米粉発酵物を得た。
【００１９】
実施例３
実施例１において、上新粉の代りに蕎麦粉を使用した以外は同様にして、発酵穀粉の９９％以上が蕎麦粉となる蕎麦粉発酵物を得た。
【００２０】
比較例１
上新粉２４００ｇに対し、３５℃の温水３４００ｇ及びモルト４ｇを添加し、発酵機を用いて２７℃で８時間、培養液内に酸素が供給できるように、ときどき攪拌しながら培養を行った。
【００２１】
比較例２
上新粉２４００ｇに対し、３５℃の温水３４００ｇ、モルト４ｇ、乳酸菌粉末（三共（株）製ラクリスＳ）１×１０^１２ｃｆｕ及び酵母菌粉末（日清フーズ（株）製）１×１０^１１ｃｆｕを添加し、発酵機を用いて２７℃で８時間、培養液内に酸素が供給できるように、ときどき攪拌しながら培養を行った。
【００２２】
〔性能品質試験〕
（１）酵母菌数及び乳酸菌数の測定
実施例１〜３において得られた穀粉発酵物の酵母菌数及び乳酸菌数を測定した。
酵母菌数は、クロラムフェニコール５０μｇ／ｍｌ加ポテトデキストロース寒天培地で２８℃、４８時間培養後、算定した。
乳酸菌数は、ＭＲＳ寒天培地で３０℃、４８時間嫌気培養（ＢＢＬＧａｓＰａｋ法）後、算定した。
（２）バチルス属菌数の測定
実施例３において一次発酵基質に蕎麦粉を継ぎ足したとき又は比較例１において原料を混合したときと、２７℃で８時間培養したときの、（土壌由来微生物で食物腐敗の原因となる）バチルス属菌数を、発酵物の培養前と培養後として測定した。
バチルス属菌数は、カビサイジン１００μｇ／ｍｌ加普通寒天平板表面塗抹法で３５℃、４８時間培養後出現したコロニーを算定し、バチルス属菌数とみなした。
（３）香り官能検査
実施例１〜３、比較例１〜２において得られた穀粉発酵物（又は生成物）について、４人の専門パネラーにより香りの官能検査を行った。
これらの結果をまとめて表１に示す。
【００２３】
【表１】

【００２４】
実施例４
実施例１で得た白米粉発酵物１００ｇを用いて、これに上新粉４２ｇを加えてミキサーでそぼろ状にして乾燥し、次いで更に上新粉６００ｇ及び３５℃の温水５００ｇを添加して水分約５０％として混合し、ダンゴ状に成形した。これを１００℃の蒸気で３０分間蒸したのち混練りし、薄板状に延ばし、型抜き後乾燥した。これを約２７０℃で４分間焼成して、煎餅を製造した。
この煎餅は、程良い酸味と甘みがあり発酵風味のある味覚であった。
【００２５】
実施例５
実施例２で得たもち米粉発酵物の乾燥粉状品１０００ｇを用いて、これにもち米粉５００ｇ及び３５℃の温水１３００ｇを添加して水分約５０％として混合し、ダンゴ状に成形した。これを１００℃の蒸気で３０分間蒸したのち混練りし、箱に詰めて３〜５℃で約４８時間放置し、固めた。これを小さい薄板状に切断し、乾燥したのち約２７０℃で５分間焼成して、あられを製造した。
このあられは、かなり強い酸味と発酵風味のある味覚であった。
【００２６】
実施例６
白くなるまでよく攪拌したショートニング５０ｇにグラニュー糖２５ｇを添加して攪拌し、この中に卵（中身）５０ｇを少しずつ攪拌しながら加えた。この中に更に、実施例１で得た白米粉発酵物の乾燥粉状品１００ｇとベーキングパウダー５ｇを添加して十分に攪拌したものを紙カップに詰め、１８０℃で２０分間焼成して、クッキー様焼き菓子を製造した。
このクッキー様焼き菓子は、程良い酸味と甘みがあり、発酵風味のある味覚であった。
【００２７】
実施例７
白くなるまでよく攪拌したショートニング５０ｇにグラニュー糖２５ｇを添加して攪拌し、この中に卵（中身）５０ｇを少しずつ攪拌しながら加えた。この中に更に、実施例１で得た白米粉発酵物の乾燥粉状品５０ｇと実施例２で得たもち米粉発酵物（生）５０ｇを添加して十分に攪拌したものを紙カップに詰め、１８０℃で２０分間焼成して、マフィン様焼き菓子を製造した。
このマフィン様焼き菓子は、程良い酸味と甘みがあり、発酵風味のある味覚であった。
【００２８】
【発明の効果】
以上説明した通り、本発明によりはじめて、高い栄養価と十分な発酵風味、旨みや保水性、柔軟性、伸展性などの良好な食感を付与できる安定した品質の穀粉発酵物を簡易な操作、工程で短時間で効率よく提供できると共に、この穀粉発酵物を用いた発酵風味菓子の製造方法を提供することが可能となった。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a fermented flour fermented product having a high quality that can provide a high nutritional value and a good texture such as a fermented flavor, and a method for producing a fermented flavored confection using the same.
[0002]
[Prior art]
BACKGROUND ART Baking using flour such as flour or rye flour, or microorganisms such as natural yeasts and lactic acid bacteria adhering to fruits and the like has long been known in Europe. On the other hand, in Japan, bread making using natural yeasts and lactic acid bacteria has recently become popular due to nature-oriented, nature-oriented, returning to the origin of bread making, and a healthy boom. Bread produced using a so-called "naturally fermented bread seed" in which natural yeast and lactic acid bacteria coexist has a stronger flavor and deeper taste than bread fermented with yeast alone. As a method for producing bread using naturally fermented bread seeds, for example, a method using a fermented flavor imparting agent obtained by fermenting oils in an aqueous phase is known (see Patent Document 1).
[0003]
By the way, most foods whose flavor is enhanced by using a medium in which yeast and lactic acid bacteria coexist, such as naturally fermented bread seeds, are mainly made from wheat flour such as bread, and other flours include, for example, fermented flavored rice grains. Alternatively, a bread manufactured using rice flour is only known (see Patent Document 2). However, this manufacturing method is divided into a multi-step process of providing high water absorbency to rice grains, a step of absorbing fermentation liquid into rice grains, and a step of drying and grinding rice grains. It takes time and effort to get. If the time is shortened, there is a problem that the fermented liquid does not sufficiently penetrate into the inside of the rice grain, and the rice flour made from the rice grain does not have a sufficient fermented flavor.
[0004]
[Patent Document 1]
Japanese Patent Application Laid-Open No. 10-4862 [Patent Document 2]
JP 2000-32933 A [0005]
[Problems to be solved by the invention]
An object of the present invention is to solve the above-mentioned problems of the conventional art and to provide a high nutritional value and a sufficient fermentation flavor, flavor and water retention, flexibility, and good texture such as extensibility, and stable quality. It is an object of the present invention to provide a method for producing a fermented flavored confectionery using this fermented flour product, while providing the fermented flour product in a short time and efficiently with a simple operation and process.
[0006]
[Means for Solving the Problems]
In order to achieve the above object, the present invention provides a method for fermenting wheat and / or rye flour with a primary fermentation substrate obtained by fermenting yeast and lactic acid bacteria with flour other than wheat and rye flour, This is a fermented flour obtained by performing fermentation by adding flour other than wheat flour and rye flour to the product at least once.
[0007]
The present invention also provides a method for producing a fermented flavored confectionery, comprising kneading and kneading the above-mentioned fermented flour and / or its dried powdery product together with rice flour and water, kneading and baking the formed product, and baking the formed product. Is the way.
[0008]
Further, the present invention is a method for producing a fermented flavored confection, which comprises kneading and forming the above-mentioned fermented flour and / or its dried powdery product with a seasoning material, and baking the molded product.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail.
First, the flour fermented product of the present invention will be described.
The primary fermentation substrate used in the production of the fermented flour of the present invention is obtained by fermenting wheat and / or rye flour to which yeast and lactic acid bacteria are adhered as the main microflora under ordinary conditions, and is generally a natural fermentation. It is called a kind of bread. First, a primary fermentation substrate obtained by fermenting rye flour to which yeast and lactic acid bacteria are adhered, and then performing fermentation by adding wheat flour to the fermented product one or more times, particularly 2 to 5 times, is preferable.
At the time of this fermentation, a nutrient source containing a nutrient capable of assimilating yeast and lactic acid bacteria is usually and preferably added. Specific examples of such nutrient sources include, for example, malt, honey, amazake, sugars (for example, maltose, fructose, and lactose), milk proteins, mineral components, and any mixture of two or more thereof. Of these, malt is particularly preferred.
The amount of the nutrient source is 0.1 g or more, more preferably 0.5 to 50 g, particularly 1 to 10 g, based on the total of 1 × 10 ⁶ cfu / g of the number of yeast and lactic acid bacteria at the time of mixing the nutrient. Is preferred.
In the primary fermentation substrate, the number of yeasts is 1 × 10 ² cfu / g or more, further 1 × 10 ³ to 1 × 10 ¹⁵ cfu / g, particularly 1 × 10 ⁴ to 1 × 10 ¹² cfu / g, and the number of lactic acid bacteria is It is preferably 1 × 10 ² cfu / g or more, more preferably 1 × 10 ³ to 1 × 10 ¹⁵ cfu / g, particularly preferably 1 × 10 ⁴ to 1 × 10 ¹² cfu / g, and more preferably the number of yeasts and the number of lactic acid bacteria. Is preferably 1 × 10 ² cfu / g or more, more preferably 1 × 10 ³ to 1 × 10 ¹⁵ cfu / g, particularly preferably 1 × 10 ⁴ to 1 × 10 ¹² cfu / g.
The primary fermentation substrate has an amino acid content of 0.1 or more, more preferably 0.2 to 2.0, particularly preferably 0.3 to 1.5, and the amount of reducing sugar is 0.1 g or more / 100 g, Further, it is preferably from 0.5 to 5.0 g / 100 g, particularly preferably from 1.0 to 3.0 g / 100 g, and the pH was from 2.0 to 6.0, more preferably from 2.5 to 5.0, particularly preferably from 3 to 5.0 g / 100 g. It is preferably from 0.0 to 4.0.
In the fermentation, warm water, especially 30 to 37 ° C, is used in the primary fermentation substrate in a water content of 50 to 90%, more preferably 55 to 80%, and is used at 10 to 60 ° C, further 20 to 30 ° C. The fermentation is preferably carried out at 25 to 27 ° C. for 3 to 20 hours, more preferably for 4 to 12 hours, especially for 8 to 10 hours, with occasional stirring.
[0010]
The flour used in the production of the fermented flour of the present invention is a flour of cereals other than wheat and rye, and specifically, barley, rice (white rice, sticky rice, etc.), soybean, buckwheat, sesame, corn, Other powders such as cereals may be mentioned. Among them, white rice, glutinous rice, and buckwheat powder are preferred.
Nutrient sources that can be used in the production of the flour fermented product of the present invention include nutrient sources that can be used in the production of the primary fermentation substrate, and may be the same or different. The same is preferred.
[0011]
It is preferable to use 10 to 1000 g, more preferably 50 to 800 g, especially 200 to 500 g, of the above-mentioned flour of cereals other than wheat and rye with respect to 100 g of the primary fermentation substrate (excluding water).
The nutrient is preferably used in an amount of 10 g or less, more preferably 0.01 to 5.0 g, especially 0.1 to 1.0 g, per 100 g of the primary fermentation substrate (excluding water).
The fermentation is preferably carried out by further adding hot water, particularly hot water at 30 to 37 ° C., such hot water being 1000 g or less, more preferably 100 g or less, per 100 g of the primary fermentation substrate (excluding water). Preferably, it is used at a rate of ８００800 g, particularly 200-650 g.
Fermentation temperature, time and operation may be the same as the fermentation conditions for the primary fermentation substrate.
[0012]
In the present invention, fermentation is performed by adding a flour other than wheat flour and rye flour to the primary fermentation substrate and then fermenting the fermented product. It is preferably performed 1 to 5 times, particularly preferably 2 to 4 times (subculture).
The flour used in the subculture includes flours of cereals other than the above-mentioned flour and rye flour, and may be the same or different from the flour to be mixed with the primary fermentation substrate and fermented. However, the same type is preferable. Also, when the subculture is performed twice or more, the same type of flour to be added to the first fermentation substrate and the flour added during the (subculture) culture after the first fermentation substrate is used. May be different, but all of the same are most preferable.
By changing the type and ratio of flour during subculture, fermented flour with a wide variety of flavors and nutritional values can be obtained.
In the subculture, the flour is used in a ratio of 10 to 1000 g, more preferably 100 to 800 g, particularly 300 to 500 g, based on 100 g of the primary fermentation substrate to which flour has been added and fermented (excluding water). Is preferred.
The types and amounts of nutrients and hot water that can be used in the subculturing include the same nutrients and hot water that can be used in combination with the primary fermentation substrate and the flour. The conditions for the subculture are the same as those described above for the fermentation.
[0013]
The fermented flour of the present invention can be used as it is in the manufacture of fermented flavored confections, but by making it into a powder form dried using a freeze-drying method, yeast and lactic acid bacteria are kept alive while maintaining their activity. In addition, it is possible to obtain a fermented flour with excellent storage stability and stable quality, and it can be widely applied to the production of various confections such as fermented flavor confections.
[0014]
Next, a method for producing the fermented flavor confection of the present invention will be described.
In the present invention, the fermented flour of the present invention and / or the dried powdered product thereof is kneaded and kneaded after being kneaded with rice flour and water, and the formed product is baked to obtain a fermented flavor such as hail and cracked rice crackers. A rice cracker can be produced, and the fermented flour of the present invention and / or its dry powdery product is kneaded with a seasoning material, formed, and baked to form a muffin-like baked confectionery or the like. Fermented flavor (Western) confectionery such as cookie-like baked confectionery can be manufactured.
[0015]
For the purpose of the production of hail, glutinous rice flour is preferred as the rice flour used for the production of fermented flavor rice confections, and the fermented flour and / or its dry powdery product is fermented glutinous rice flour, especially fermented glutinous rice flour. It is preferred to use a dry powder. In this case, it is preferable to use 10 to 1000 g, more preferably 20 to 500 g, and particularly preferably 30 to 100 g, of the glutinous rice flour to 100 g of the fermented glutinous rice (excluding water). The water is preferably added so that the water content is 40 to 80%, more preferably 50 to 70%.
When the purpose is to produce a rice cracker, white rice flour is preferred as the rice flour used in the production of fermented flavor rice confections, and fermented flour and / or dried powdered fermented white rice flour, especially fermented white rice flour, It is preferred to use a dry powder of the product. In this case, it is preferable to use 100 to 10,000 g, more preferably 300 to 5000 g, and particularly preferably 500 to 2000 g of white rice flour with respect to 100 g of the fermented white rice flour (excluding water). The water is preferably added so as to have a water content of 30 to 70%, more preferably 40 to 60%.
Steaming conditions at the time of producing a hail or a rice cracker are preferably steam at 100 ° C. for 10 to 60 minutes, particularly preferably 15 to 45 minutes.
The baking conditions for producing a hail or a rice cracker are preferably 200 to 300 ° C., particularly 230 to 280 ° C., for 2 to 10 minutes, particularly preferably 3 to 7 minutes.
[0016]
In the case of producing a muffin-like baked confectionery, the seasoning material is mainly composed of eggs, fats and oils (such as shortening) and sugar, and a fermented flour and / or a fermented rice flour is used as the dried powdered product. It is most preferred to use a dry flour of fermented glutinous rice (containing water) and fermented white rice flour. In this case, it is preferable to use 10 to 500 g, more preferably 30 to 300 g, and especially 50 to 150 g of eggs (contents) to 100 g of the fermented rice flour (excluding water), and 10 to 300 g of fats and oils. Further, it is preferably used in a proportion of 30 to 200 g, especially 50 to 150 g, and sugar is preferably used in a proportion of 5 to 200 g, more preferably 10 to 100 g, particularly preferably 20 to 80 g.
In the case of producing baked cookie-like confectionery, it is preferable to further use baking powder in combination therewith, and to use a fermented rice flour and / or a dried rice flour as a dried powdered product thereof, Most preferably, the article is used. In this case, it is preferable to use 10 to 500 g, more preferably 30 to 300 g, and especially 50 to 150 g of eggs (contents) to 100 g of the fermented rice flour (excluding water), and 10 to 300 g of fats and oils. Further, it is preferably used in a proportion of 30 to 200 g, particularly 50 to 100 g, sugar is preferably used in a proportion of 5 to 200 g, more preferably 10 to 100 g, particularly 20 to 80 g, and baking powder is 0.1 to 50 g. And more preferably 0.5 to 20 g, particularly preferably 1 to 10 g.
The baking conditions for producing a muffin-like baked confectionery or a cookie-like baked confectionery are preferably 100 to 350 ° C, particularly 150 to 200 ° C, for 5 to 60 minutes, particularly preferably 10 to 30 minutes.
[0017]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples.
Example 1
With respect to 1000 g of rye flour to which 1.2 × 10 ² cfu / g of yeast and 3.4 × 10 ³ cfu / g of lactic acid bacteria (total of 3.5 × 10 ³ cfu / g) adhered, 2500 g of warm water at 35 ° C. and malt 4 g was added, and cultivation was performed using a fermenter (Luban 30 manufactured by Aikosha Seisakusho Co., Ltd.) at 27 ° C. for 8 hours with occasional stirring so that oxygen could be supplied into the culture solution. Thereafter, the mixture was cooled by continuously stirring at intervals of 16 hours until the temperature reached 10 ° C, and then stored at 10 ° C for 3 days.
Then, using 1000 g of the culture solution, 2000 g of flour, 2500 g of warm water at 35 ° C., and 4 g of malt were added, and cultured and stored under the same conditions and operations as described above. This operation was repeated twice more to produce a primary fermentation substrate having the following characteristics.
Properties of primary fermentation substrate:
Number of yeasts: 7.2 × 10 ⁷ cfu / g
Number of lactic acid bacteria: 6.7 × 10 ⁹ cfu / g
Total acidity; 7.0
Amino acid degree; 0.8
Reducing sugar amount: 2.4 g / 100 g
pH; 3.6
Furthermore, using 1000 g of the above-mentioned primary fermentation substrate, 2,000 g of fresh rice flour (white rice flour), 2500 g of warm water at 35 ° C. and 4 g of malt were added, cultured under the same conditions and operations as above, and stored as a secondary fermentation substrate. .
Next, using 1000 g of this culture solution, 2,000 g of fresh flour, 2500 g of warm water at 35 ° C. and 4 g of malt were added, and cultured under the same conditions and operations as above to obtain a tertiary fermentation substrate.
The same cultivation was repeated once more to obtain a fermented white rice flour in which 99% or more of the fermented flour was a new flour (fermented product).
Characteristics of fermented white rice flour:
Yeast count: 1.4 × 10 ⁸ cfu / g
Number of lactic acid bacteria; 4.8 × 10 ⁹ cfu / g
Total acidity; 11.3
Amino acid degree; 0.7
Reducing sugar amount: 4.2 g / 100 g
pH; 3.5
[0018]
Example 2
A fermented glutinous rice flour in which 99% or more of the fermented flour was glutinous rice flour in the same manner as in Example 1 except that glutinous rice flour was used instead of the new flour.
[0019]
Example 3
A buckwheat flour fermented product in which 99% or more of the fermented cereal flour was buckwheat flour was obtained in the same manner as in Example 1 except that buckwheat flour was used in place of the new flour.
[0020]
Comparative Example 1
3400 g of warm water at 35 ° C. and 4 g of malt were added to 2400 g of the new flour, and cultivation was carried out at 27 ° C. for 8 hours using a fermenter with occasional stirring so that oxygen could be supplied into the culture solution.
[0021]
Comparative Example 2
To Kamishin powder 2400 g, of 35 ° C. warm water 3400 g, malt 4g, lactobacillus powder (Sankyo Co. Rakurisu S) 1 × ¹⁰ 12 cfu and (manufactured by Nisshin Foods Corporation) yeast powder 1 × ¹⁰ 11 cfu Was added thereto, and cultivation was carried out at 27 ° C. for 8 hours using a fermenter with occasional stirring so that oxygen could be supplied into the culture solution.
[0022]
(Performance quality test)
(1) Measurement of the numbers of yeast and lactic acid bacteria The number of yeast and lactic acid bacteria of the fermented flour obtained in Examples 1 to 3 was measured.
The number of yeast cells was calculated after culturing for 48 hours at 28 ° C. on a potato dextrose agar medium supplemented with 50 μg / ml chloramphenicol.
The number of lactic acid bacteria was calculated after anaerobic culture (BBL GasPak method) at 30 ° C. for 48 hours on MRS agar medium.
(2) Measurement of the number of Bacillus spp. In Example 3, when the buckwheat flour was added to the primary fermentation substrate or when the raw materials were mixed in Comparative Example 1, and when cultured at 27 ° C. for 8 hours (in the case of soil-derived microorganisms). The number of Bacillus spp. (Causing food spoilage) was determined before and after cultivation of the fermented product.
The number of Bacillus spp. Was counted as the number of colonies that appeared after cultivation at 35 ° C. for 48 hours by the normal agar plate surface smear method with 100 μg / ml of fungicidin, and regarded as the number of Bacillus spp.
(3) Scent sensory test The flour fermented product (or product) obtained in Examples 1 to 3 and Comparative Examples 1 and 2 was subjected to a sensory test of a scent by four specialized panelists.
Table 1 summarizes these results.
[0023]
[Table 1]

[0024]
Example 4
Using 100 g of the white rice flour fermented product obtained in Example 1, 42 g of the new rice flour was added thereto, and the mixture was ragged and dried with a mixer. Then, 600 g of the new rice flour and 500 g of 35 ° C. warm water were added to add water content. They were mixed at about 50% and formed into a dango shape. This was steamed with steam at 100 ° C. for 30 minutes, then kneaded, spread into a thin plate shape, punched out and dried. This was baked at about 270 ° C. for 4 minutes to produce a rice cracker.
This rice cracker had a moderately acidic and sweet taste and a fermented taste.
[0025]
Example 5
Using 1000 g of the dry powdery product of the fermented glutinous rice flour obtained in Example 2, 500 g of glutinous rice flour and 1300 g of warm water at 35 ° C. were added to the mixture, and the mixture was mixed to a water content of about 50% to form a dango. This was steamed with steam at 100 ° C. for 30 minutes, kneaded, packed in a box, and allowed to stand at 3 to 5 ° C. for about 48 hours to harden. This was cut into a small thin plate, dried, and baked at about 270 ° C. for 5 minutes to produce a hail.
The hail had a rather strong sour and fermented taste.
[0026]
Example 6
25 g of granulated sugar was added to 50 g of the shortening, which was well stirred until it became white, and the mixture was stirred. Further, 100 g of the dry powdered product of the fermented white rice flour obtained in Example 1 and 5 g of baking powder were added, and the mixture was sufficiently stirred and packed in a paper cup, and baked at 180 ° C. for 20 minutes to obtain a cookie-like product. Baked confectionery was manufactured.
This cookie-like baked confectionery had a moderately acidic and sweet taste and a fermented taste.
[0027]
Example 7
25 g of granulated sugar was added to 50 g of the shortening, which was well stirred until it became white, and the mixture was stirred. Further, 50 g of a dry powdery product of the fermented white rice flour obtained in Example 1 and 50 g of the glutinous rice flour fermented product (raw) obtained in Example 2 were added thereto, and the mixture was sufficiently stirred and packed in a paper cup. Baking at 20 ° C. for 20 minutes to produce a baked muffin-like confectionery.
This muffin-like baked confectionery had moderate acidity and sweetness, and had a fermented flavor.
[0028]
【The invention's effect】
As described above, for the first time according to the present invention, a high-quality nutrient value and a sufficient fermented flavor, flavor and water retention, flexibility, a simple operation of a flour fermented product of stable quality that can impart a good texture such as extensibility, It is possible to provide a method for producing a fermented flavored confection using this flour fermented product, while being able to efficiently provide the process in a short time.

Claims

After adding flour other than wheat flour and rye flour to the primary fermentation substrate obtained by fermenting flour and / or rye flour with yeast and lactic acid bacteria and fermenting, adding flour other than flour and rye flour to the fermented product Fermented flour obtained by performing fermentation operation one or more times.

The flour fermented product according to claim 1, further comprising a nutrient source containing nutrients that can be assimilated by yeast and lactic acid bacteria and hot water during the fermentation.

The fermented flour according to claim 2, wherein the nutrient source is one or more selected from the group consisting of malt, honey, amazake, sugar, milk protein and mineral components.

The flour fermented product according to any one of claims 1 to 3 and / or the dried powdered product thereof is kneaded after being kneaded with rice flour and water, kneaded and formed, and the formed product is fired. Production method of fermented confectionery.

A fermented flavored confection, characterized by kneading the flour fermented product according to any one of claims 1 to 3 and / or a dry powdery product thereof with a seasoning material, forming and baking the molded product. Production method.

The method for producing a fermented confectionery according to claim 5, wherein the seasoning material is a material containing eggs, fats, and sugar as main components.