JP2649064B2

JP2649064B2 - Bread seed manufacturing method

Info

Publication number: JP2649064B2
Application number: JP16348788A
Authority: JP
Inventors: 信司増田; 秀樹大楠; 俊治井本
Original assignee: NIPPON SEIFUN KK
Current assignee: NIPPON SEIFUN KK
Priority date: 1988-06-30
Filing date: 1988-06-30
Publication date: 1997-09-03
Anticipated expiration: 2012-09-03
Also published as: JPH0213342A

Description

【発明の詳細な説明】（産業上の利用分野）この発明は、パン類の製造に際して使用するパン種の
製造方法に関するものである。Description: TECHNICAL FIELD The present invention relates to a method for producing bread seeds used for producing breads.

（従来の技術）従来、製パンにおいて使用するパン種は伝統的な植え
継ぎにより製造されている。このパン種を広範囲へ安定
して供給する場合には、水分の多い条件では保存、流通
が困難であるため、パン種を乾燥化する手段が提案され
て実用に供されている。(Prior Art) Conventionally, bread varieties used in bread making have been produced by traditional planting. When this kind of bread is supplied stably over a wide range, it is difficult to store and distribute it under a high water content. Therefore, means for drying the kind of bread have been proposed and put to practical use.

この乾燥パン種は、乾燥化によりパン種の特性が失わ
れたり、活性を低下する現象が見られるので、宵種等の
戻しを行う必要がある。すなわち、使用に先立ち、パン
種へ加水したり、さらには加水に加えて穀粉を混合して
培養し、活性を回復させる手段が採られている。Since the characteristics of the dried bread are lost or the activity of the dried bread is reduced by drying, it is necessary to return the dried bread and the like. That is, prior to use, there is employed a means of adding water to bread seeds, and further mixing and cultivating flour in addition to adding water to recover the activity.

（発明が解決しようとする課題）しかしながら、従来の乾燥パン種の戻し方法では、戻
しに長時間が必要とされ、即応性に欠け、継代化した場
合に粉末種の特徴である安定した種の品質にバラツキが
生じてしまうという問題点がある。(Problems to be Solved by the Invention) However, in the conventional method for returning a dried bread seed, a long time is required for the return, the lack of responsiveness, and the stable seed which is a characteristic of the powder seed when subcultured. There is a problem that the quality varies.

また、前記戻し方法では、植え継ぎして種起こしを行
なうので、常時使用の場合、種起しを複数回行わなけれ
ばならず、広いスペースが必要になるという問題点もあ
る。Further, in the above-mentioned returning method, since seeding is performed by planting, there is a problem that seeding must be performed a plurality of times in the case of regular use, and a large space is required.

この発明は上記問題点を解決することを基本的な目的
とし、安定した品質のパン種を即応性をもって提供する
ことができ、しかも必要な種起こしが一度ですみ、スペ
ース、時間ともに節約できるパン種の製造方法を提供す
るものである。The basic object of the present invention is to solve the above-mentioned problems, and to provide a bread seed of stable quality with responsiveness, and furthermore, it is only necessary to wake up the seed once and to save both space and time. It is intended to provide a manufacturing method.

（課題を解決するための手段）上記課題を解決するため本願発明のパン種の製造方法
は、乾燥パン種、穀粉および水からなる混合物を常法に
より培養した後、この培養物１に対し、重量比で乾燥パ
ン種を0.05〜0.20,穀粉を0.2〜1.0、水を0.2〜1.0の範
囲内で混合して培養し、この培養物の一部を用いて上記
混合比で培養を繰返して継代することを特徴とするもの
である。(Means for Solving the Problems) In order to solve the above-mentioned problems, the method for producing bread seeds according to the present invention comprises the steps of: culturing a mixture consisting of dried bread seeds, flour and water by a conventional method, The dry bread seeds are mixed and cultured in the range of 0.05 to 0.20, flour in the range of 0.2 to 1.0, and water in the range of 0.2 to 1.0, and a part of this culture is repeatedly subcultured at the above mixing ratio and subcultured. It is characterized by the following.

上記混合比により混合して培養された培養物は、適
宜、戻しパン種としてパン類の製造に使用される。The culture mixed and cultured at the above mixing ratio is appropriately used as a return bread seed in the production of breads.

上記における乾燥パン種は、穀粉と水を主原料とする
生地に天然または人為的に乳酸菌等を生育させ、これを
培養して得られる培養物を各種方法で乾燥させたもので
ある。この乾燥パン種を用いた培養、および培養物に乾
燥パン種を混合した培養では、良好な培養がなされるよ
うに、その温度は20〜38℃程度とするのが望ましい。The above-mentioned dried bread seeds are obtained by growing lactic acid bacteria or the like on a dough using flour and water as main raw materials naturally or artificially, and drying a culture obtained by culturing the lactic acid bacteria by various methods. In the culture using the dried bread seed and the culture in which the dried bread seed is mixed with the culture, the temperature is desirably set to about 20 to 38 ° C. so that good culture is performed.

また、穀粉としては、小麦粉、大麦粉、ハト麦粉、ラ
イ麦粉などの麦粉や米粉、そば粉などを用いる。As the flour, flour such as wheat flour, barley flour, pigeon flour, rye flour, rice flour, buckwheat flour and the like are used.

なお、培養物に加える乾燥パン種、穀粉、水の混合量
は、下限未満では効果がなく、また上限を越えても混合
の効果が飽和してしまう。したがって、それぞれの混合
量を上記範囲内に定めた。The amount of dry bread, flour, and water to be added to the culture is ineffective below the lower limit, and the effect of mixing is saturated even above the upper limit. Therefore, the respective mixing amounts are set within the above range.

（作用）すなわちこの発明によれば、乾燥パン種により種起こ
しがなされて培養物が得られ、後の種起こしは不要とな
る。上記培養物に乾燥パン種、穀粉、水を所定量混合し
て、さらに培養することにより、最適な条件下での培養
がなされる。しかも、培養物に加え、乾燥パン種を加え
て培養するので、継代の際にパン種の品質の安定性が得
られ、例えば、その品質の一部である乳酸量、酸度が安
定する。得られた培養物は、その一部を用いて、上記混
合比で培養するので、繰返し培養が行なわれ、即応性を
もってパン種を提供できる。(Operation) That is, according to the present invention, seeds are germinated by the dried bread seeds to obtain a culture, and subsequent seeding is unnecessary. A predetermined amount of dry bread seed, flour, and water is mixed with the above-mentioned culture, followed by further culturing, whereby culturing is performed under optimal conditions. In addition, since the dried bread seeds are added to the culture and cultured, the quality of the bread seeds can be stabilized during the passage, and for example, the lactic acid amount and the acidity, which are part of the quality, can be stabilized. Since the obtained culture is partially used and cultured at the above mixing ratio, the culture is repeatedly performed, and bread seeds can be provided with a quick response.

（実施例１）以下に、この発明の一実施例を説明する。Embodiment 1 An embodiment of the present invention will be described below.

乳酸菌の入った乾燥種100gと、強力小麦粉100gと水20
0mlとを混合し、この混合物を28℃で48時間培養する。
この培養物に上記と同質の乾燥種40gと、強力小麦粉200
gと、水200mlとを加えて攪拌し、28℃で24時間培養し
た。さらに、この培養物400gに上記と同質の乾燥種40g
と、強力小麦粉200gと、水200mlとを加えて攪拌し、28
℃で24時間培養し、戻しパン種を得た。100 g of dried seeds containing lactic acid bacteria, 100 g of strong flour and 20 water
0 ml and the mixture is incubated at 28 ° C. for 48 hours.
In this culture, 40 g of the same kind of dry seed as above and 200 flour
g and 200 ml of water were added, stirred, and cultured at 28 ° C. for 24 hours. In addition, 400 g of this culture is mixed with 40 g of the same dry seed as above.
Add 200 g of strong flour and 200 ml of water, stir and add 28
Culturing was performed at 24 ° C. for 24 hours to obtain a back bread seed.

（実施例２）乳酸菌の入った乾燥種160gと、ライ麦粉400gと、水44
0mlとを混合し、この混合物を28℃で48時間培養した
後、この培養物400gに上記乾燥種50g、ライ麦粉250g、
水200mlを加えて攪拌し、28℃で24時間培養した。さら
に、この培養物400gに上記乾燥種50g、ライ麦粉250g、
水200mlを加えて攪拌し、28℃で24時間培養した。この
継代を更に３回行って（総計７日間培養）、戻しパン種
を得た。(Example 2) 160 g of dried seeds containing lactic acid bacteria, 400 g of rye flour, and 44 g of water
After mixing the mixture at 28 ° C. for 48 hours, the dried seeds 50 g, rye flour 250 g,
200 ml of water was added, stirred, and cultured at 28 ° C. for 24 hours. Furthermore, 400 g of this culture, 50 g of the dried seeds, 250 g of rye flour,
200 ml of water was added, stirred, and cultured at 28 ° C. for 24 hours. This subculture was performed three more times (culturing for a total of 7 days) to obtain a back bread type.

次に、上記実施例１、２により得たパン種に対する比
較評価を行うため、下記の比較例１および比較例２によ
りパン種を製造して用意した。Next, in order to compare and evaluate the bread varieties obtained in Examples 1 and 2, bread varieties were manufactured and prepared according to Comparative Examples 1 and 2 below.

（比較例１）乳酸菌の入った乾燥種100gと、強力小麦粉100gと、水
200mlの混合物を28℃で48時間培養した後、この培養物
に強力小麦粉240gと、水200mlを加えて攪拌し、28℃で2
4時間培養した。この培養物400gに強力小麦粉240gと、
水200mlを加え撹拌し、28℃で24時間培養し、戻しパン
種を得た。(Comparative Example 1) 100 g of dry seed containing lactic acid bacteria, 100 g of strong flour, and water
After culturing 200 ml of the mixture at 28 ° C. for 48 hours, 240 g of strong flour and 200 ml of water were added to the culture and stirred, and the mixture was stirred at 28 ° C. for 2 hours.
The cells were cultured for 4 hours. 400 g of this culture and 240 g of strong flour,
200 ml of water was added, stirred, and cultured at 28 ° C. for 24 hours to obtain a back bread seed.

（比較例２）乳酸菌の入った乾燥種160gと、ライ麦粉400gと、水44
0mlの混合物を28℃で48時間培養した後、この培養物400
gにライ麦粉300g、水200mlを加え攪拌し、28℃で24時間
培養し、継代を行った。この継代を更に４回行って（総
計７日間培養）、戻しパン種を得た。（評価１、２、
３）実施例１および比較例１により得たパン種を用いて、
それぞれ以下に示す『食パン70％中種法』『ハードロー
ル配合』『ピザ配合と工程』にてパン類を製造し、その
製品の評価を行った。(Comparative Example 2) 160 g of dry seed containing lactic acid bacteria, 400 g of rye flour, and 44 g of water
After incubating 0 ml of the mixture at 28 ° C. for 48 hours, the culture 400
300 g of rye flour and 200 ml of water were added to g, and the mixture was stirred, cultured at 28 ° C. for 24 hours, and subcultured. This subculture was further performed four times (culturing for a total of 7 days) to obtain a back bread type. (Evaluation 1, 2,
3) Using the bread seeds obtained in Example 1 and Comparative Example 1,
Breads were manufactured according to the following "Bread bread 70% medium seed method", "Hard roll blending", and "Pizza blending and process", and the products were evaluated.

（評価４）実施例２および比較例２により得たパン種を用いて、
後述の『ライブレッドの配合と工程』にてパン類を製造
し、その製品の評価を行った。(Evaluation 4) Using the bread seeds obtained in Example 2 and Comparative Example 2,
Breads were manufactured according to the “Blend and Process of Live Red” described below, and the products were evaluated.

以下に、評価１〜４による結果を示す。 The results of evaluations 1 to 4 are shown below.

以上に示されるように、実施例１および実施例２の戻
しパン種を添加して製造したパン類は、食感、風味とも
に良好であり、乳酸量、酸度ともに安定していた。 As described above, the breads produced by adding the rebread seeds of Example 1 and Example 2 had good texture and flavor, and were stable in both lactic acid amount and acidity.

（発明の効果）以上説明したように、この発明によれば、乾燥パン
種、穀粉および水からなる混合物を常法により培養し、
この培養物１に対し、重量比で乾燥パン種を0.05〜0.2
0、穀粉を0.2〜1.0,水を0.2〜1.0の範囲内で混合して培
養し、この培養物の一部を用いて上記の培養を繰返して
継代するので、種起こしが一度で済み、種起こしの手間
が省けるとともに、種起こしスペースも少なくなる。ま
た得られた戻しパン種も、乾燥パン種を用いつつ培養し
て継代するので品質の安定性が得られる。また以上の繰
返し培養により、パン種を即応性をもって供給すること
ができ、不規則的に使用される状況にも容易に対応する
ことができるという効果がある。(Effects of the Invention) As described above, according to the present invention, a mixture of dried bread seeds, flour, and water is cultured by an ordinary method,
Dried bread seeds were added to the culture 1 by a weight ratio of 0.05 to 0.2.
0, flour is mixed in the range of 0.2-1.0, water is mixed in the range of 0.2-1.0 and cultured, and the above culture is repeated and subcultured using a part of this culture, so that seeding can be done only once, The trouble of priming can be saved, and the priming space can be reduced. In addition, the obtained returned bread seeds are cultured and passaged using dried bread seeds, so that quality stability can be obtained. In addition, the above-described repetitive cultivation has an effect that bread seeds can be supplied promptly, and it is possible to easily cope with a situation where the bread is used irregularly.

しかも、このパン種を添加してパン類を製造すれば、
品質の安定したパン種を用いることになるので食感、風
味ともに優れたパン類が得られるという効果がある。Moreover, if breads are manufactured by adding this kind of bread,
The use of bread varieties with stable quality results in an effect that breads excellent in both texture and flavor can be obtained.

Claims

(57)【特許請求の範囲】(57) [Claims]

【請求項１】乾燥パン種、穀粉および水からなる混合物
を常法により培養した後、この培養物１に対し、重量比
で、乾燥パン種を0.05〜0.20、穀粉を0.2〜1.0、水を0.
2〜1.0の範囲内で混合して培養し、この培養物の一部を
用いて上記混合比で培養を繰返して継代することを特徴
とするパン種の製造方法。1. A mixture comprising dried bread seeds, flour and water is cultivated by a conventional method, and the weight of this culture 1 is 0.05 to 0.20 for dry bread seeds, 0.2 to 1.0 for flour, and 0.1 for water.
A method for producing bread seeds, comprising mixing and culturing within a range of 2 to 1.0, and subculturing by repeating culturing at a mixing ratio described above using a part of the culture.