JP6655674B2 - Activation method of active dry yeast for baking - Google Patents
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Description
本発明は、活性ドライイーストに関するものである。詳細には、製パン用活性ドライイーストの活性化方法に関するものである。 The present invention relates to active dry yeast. Specifically, the present invention relates to a method for activating an active dry yeast for baking.
パン製造において、パン生地中で高い炭酸ガス発生力を示すパン酵母の使用は必須である。しかし、パン製造に際して、その都度パン酵母を培養して用いる（生イーストを調製する）のは非常に煩雑であり、多くの場合には、その簡便性から乾燥パン酵母が用いられている。 In bread production, it is essential to use baker's yeast, which exhibits a high carbon dioxide generating power in bread dough. However, in making bread, it is very complicated to culture and use bread yeast (preparing fresh yeast) each time, and in many cases, dry bread yeast is used because of its simplicity.
製パン用の乾燥酵母には、使用に際して乾燥酵母を休眠状態から活性化させ発酵力を回復させるために予備発酵（あるいは前発酵、復水、再水和とも言う）を行う必要がある粒の粗い活性ドライイーストと、この予備発酵が不要であり乾燥状態のまま生地に添加して発酵を行うことができる顆粒状のインスタントドライイーストがある。 Dry yeasts for bread making include grains that need to be pre-fermented (or pre-fermented, condensed, re-hydrated) in order to activate the dried yeast from dormant state and restore fermentation power when used. There are coarse active dry yeast and granular instant dry yeast which does not require the preliminary fermentation and can be added to the dough in a dry state and fermented.
なお、製パン用活性ドライイーストの予備発酵条件としては、３０〜４０℃の砂糖水にイーストを添加し、湯煎などによってこの温度を保持しながら一定時間放置する方法が一般的である（特許文献１）。一方、酒精用乾燥酵母などのパン以外の用途に用いる乾燥酵母においては、糖類を添加していない４０℃程度の温水で予備発酵を行う場合もある。 As a pre-fermentation condition for active dry yeast for baking, a method is generally used in which yeast is added to sugar water at 30 to 40 ° C., and the temperature is kept for a certain period of time while maintaining the temperature by boiling water (Patent Document 1). 1). On the other hand, in the case of dry yeast used for purposes other than bread, such as dry yeast for alcoholic beverages, preliminary fermentation may be performed in warm water of about 40 ° C. to which no saccharide is added.
パン製造において簡便性を特に追求するならば、予備発酵が不要であり乾燥状態のまま生地に添加することができるインスタントドライイーストを使用するのが好ましい。しかし、インスタントドライイーストには乳化剤等の添加剤が含まれており、また、発酵のピークに達するまでに時間がかかるというデメリットがある。 If simplicity is particularly pursued in bread production, it is preferable to use instant dry yeast which does not require preliminary fermentation and can be added to the dough in a dry state. However, instant dry yeast contains additives such as an emulsifier and has the disadvantage that it takes time to reach the peak of fermentation.
したがって、簡便性だけでなく、無添加パンの製造や発酵のピークに達するまでの時間短縮を求める場合には、活性ドライイーストを用いるのが好ましい。しかし、活性ドライイーストにも、上記で示されたような一般的な予備発酵を行うと、製造したパンに酪酸臭などのパン焼成時のイースト独特の臭いがより強く残ってしまうというデメリットが存在する。また、活性ドライイーストは、予備発酵条件が不十分である（温度が低い、時間が短い等）と発酵力が十分回復せず、後のパン製造において不具合をきたす。 Therefore, in the case where not only simplicity but also shortening of the time required to produce a non-added bread or to reach the peak of fermentation is required, it is preferable to use active dry yeast. However, the active dry yeast also has the disadvantage that if the general pre-fermentation as shown above is performed, the produced bread will have a stronger yeast-specific odor such as butyric acid odor when the bread is baked. I do. In addition, active dry yeast has insufficient pre-fermentation conditions (low temperature, short time, etc.), does not sufficiently recover fermentation power, and causes problems in later bread production.
このような技術背景において、製パン用活性ドライイーストの使用に際して、発酵力に大きな影響を及ぼすことなく作業の簡便性を向上させる技術、更には、製造したパンに酪酸臭などのパン焼成時のイースト独特の臭いが強く残らないような、パンの風味を改善する技術の開発が当業界において求められていた。 In such a technical background, when using the active dry yeast for baking, a technique for improving the simplicity of operation without significantly affecting the fermentation power, and furthermore, when baked bread such as butyric acid smell on the manufactured bread. There has been a need in the art for the development of technology that improves the flavor of bread so that the unique smell of yeast does not remain strong.
本発明は、製パン用活性ドライイーストを用いたパン製造において、発酵力を維持しながら、作業の簡便性を高め、更には、パン焼成時のイースト独特の臭いが軽減され且つ芳香臭が増加したパンを製造することができるような、製パン用活性ドライイーストの活性化方法を提供することを目的とする。 INDUSTRIAL APPLICABILITY The present invention enhances the simplicity of operation while maintaining fermentation power in bread production using active dry yeast for breadmaking, and furthermore, the unique smell of yeast during bread baking is reduced and the aromatic odor is increased. It is an object of the present invention to provide a method for activating an active dry yeast for baking, which can produce bread.
上記目的を達成するため、本発明者らは鋭意研究の結果、製パン用活性ドライイーストを、３９〜４１℃に温度調整した水又は砂糖水に添加した後、２０〜３０℃に保持された雰囲気下で１５分以上放置して予備発酵を行うことで、酪酸臭などのパン焼成時のイースト独特の臭いが軽減され且つβ−フェネチルアルコールなどの芳香臭が増加したパンを簡便に製造することができることを見出し、また、パン生地表面に製パン用活性ドライイーストを散布して、２０〜３０℃に保持された雰囲気下で１５分以上放置することで、作業の簡便化・効率化を図ることができることも見出し、本発明を完成した。 In order to achieve the above object, the present inventors have conducted intensive studies and, as a result, added active dry yeast for baking to water or sugar water whose temperature was adjusted to 39 to 41 ° C, and then kept at 20 to 30 ° C. Preliminary fermentation by letting it stand for 15 minutes or more in an atmosphere reduces the unique smell of yeast during baking such as butyric acid odor, and easily produces bread with increased aromatic odor such as β-phenethyl alcohol. To make the operation easier and more efficient by spraying active dry yeast for baking on the surface of the dough and leaving it for at least 15 minutes in an atmosphere maintained at 20 to 30 ° C. And found that the present invention was completed.
すなわち、本発明の実施形態は次のとおりである。
（１）パン生地表面にサッカロマイセス・セレビシエ（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ） ＡＫ４６株（ＮＩＴＥ Ｐ−４８７）の製パン用活性ドライイーストを散布して、２５〜３０℃に保持された雰囲気下で、１５〜１２０分間放置することを特徴とする、製パン用活性ドライイーストの活性化方法。
（２）パン生地が、製パン用活性ドライイースト以外のパン製造原料を混ぜ合わせることにより作製したことを特徴とする、（１）に記載の方法。
（３）（１）〜（２）のいずれか１つに記載の方法により活性化した製パン用活性ドライイーストを用いることを特徴とする、パンの製造方法。
（４）製パン用活性ドライイーストを、３９〜４１℃（４０±１℃）に温度調整した水又は砂糖水に添加した後、２０〜３０℃（好ましくは２０〜２５℃）に保持された雰囲気下で１５分以上放置することを特徴とする、製パン用活性ドライイーストの活性化方法（予備発酵方法、予備発酵液の製造方法）。
（５）予備発酵終了時の水又は砂糖水の温度が２０〜３０℃となるようにすることを特徴とする、（４）に記載の方法。
（６）０〜７重量％の水又は砂糖水に製パン用活性ドライイーストを添加することを特徴とする、（４）又は（５）に記載の方法。
（７）放置後の予備発酵液を０〜５℃まで冷却することを特徴とする、（４）〜（６）のいずれか１つに記載の方法。
（８）放置時間が１５〜３０分間（好ましくは１５〜２０分間）であることを特徴とする、（４）〜（７）のいずれか１つに記載の方法。
（９）サッカロマイセス・セレビシエ（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）に属する製パン用活性ドライイーストの活性化方法であることを特徴とする、（４）〜（８）のいずれか１つに記載の方法。
（１０）Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ ＡＫ４６株（とかち野酵母（登録商標）：ＮＩＴＥ Ｐ−４８７）の活性ドライイーストの活性化方法であることを特徴とする、（９）に記載の方法。
That is, the embodiment of the present invention is as follows.
(1) Spraying active dry yeast for baking from Saccharomyces cerevisiae AK46 strain (NITE P-487) on the surface of bread dough and leaving it in an atmosphere maintained at 25 to 30 ° C. for 15 to 120 minutes A method for activating an active dry yeast for baking.
(2) The method according to (1), wherein the dough is made by mixing bread making ingredients other than active dry yeast for bread making.
(3) A method for producing bread, characterized by using activated dry yeast for bread making activated by the method according to any one of (1) and (2).
(4) After adding the active dry yeast for baking to water or sugar water whose temperature has been adjusted to 39 to 41 ° C. (40 ± 1 ° C.), the temperature is maintained at 20 to 30 ° C. (preferably 20 to 25 ° C.). A method of activating an active dry yeast for baking (preliminary fermentation method, preliminarily fermented liquid production method), wherein the method is allowed to stand for 15 minutes or more in an atmosphere.
(5) The method according to (4), wherein the temperature of water or sugar water at the end of the preliminary fermentation is adjusted to 20 to 30 ° C.
(6) The method according to (4) or (5), wherein an active dry yeast for baking is added to water or sugar water of 0 to 7% by weight.
(7) The method according to any one of (4) to (6), wherein the preliminarily fermented liquid after standing is cooled to 0 to 5 ° C.
(8) The method according to any one of (4) to (7), wherein the standing time is 15 to 30 minutes (preferably 15 to 20 minutes).
(9) The method according to any one of (4) to (8), which is a method for activating an active dry yeast for baking belonging to Saccharomyces cerevisiae.
(10) The method according to (9), which is a method for activating the active dry yeast of Saccharomyces cerevisiae AK46 strain (Tokachino yeast (registered trademark): NITE P-487).
本発明によれば、製パン用活性ドライイーストの予備発酵を煩雑にすることなく且つ十分な発酵力を回復させながら風香味が非常に良好なパンを簡便に製造することができ、あるいは、予備発酵を行うことなく所定の製パン性能を発揮させることができ、更には、予備発酵を事前に行ってからその予備発酵液を冷蔵保存しておくことで、製パン効率をより高めることができる。本発明は、特に「とかち野酵母（登録商標）」の活性ドライイーストにおいて非常に好適な効果を奏することが特徴である。 According to the present invention, it is possible to easily produce bread having a very good flavor and flavor without complicating the preliminary fermentation of the active dry yeast for bread making and recovering a sufficient fermentation power, or Breadmaking performance can be exhibited without performing fermentation.Furthermore, by preliminarily performing pre-fermentation and storing the pre-fermented liquid under refrigeration, the baking efficiency can be further improved. . The present invention is particularly characterized in that it has a very suitable effect on the active dry yeast of “Tokachino Yeast (registered trademark)”.
まず、本発明は、製パン用活性ドライイーストの予備発酵等による活性化方法であり、対象となるのは、活性化工程が必要な乳化剤等の副剤を含まない活性ドライイーストであって、予備発酵などの活性化工程が不要で多くは乳化剤等の副剤を含むインスタントドライイーストは対象とはならない。つまり、本発明においては、活性化工程が必要な乾燥酵母を「活性ドライイースト」、活性化工程が不要で乾燥状態のまま用いることができる乾燥酵母を「インスタントドライイースト」と定義している。 First, the present invention is an activation method by pre-fermentation or the like of active dry yeast for baking, which is an active dry yeast that does not contain an auxiliary agent such as an emulsifier that requires an activation step, Instant dry yeast which does not require an activation step such as pre-fermentation and contains an auxiliary agent such as an emulsifier in many cases is not a target. That is, in the present invention, dry yeast that requires an activation step is defined as “active dry yeast”, and dry yeast that does not require an activation step and can be used in a dry state is defined as “instant dry yeast”.
そして、製パン用活性ドライイーストを予備発酵する工程では、まず、当該イーストをその８〜１２倍量程度の３９〜４１℃（つまり４０±１℃）に温度調整した水又は砂糖水に添加する。イースト添加時の水又は砂糖水の温度は高すぎても低すぎても好ましくなく、ほぼ４０℃に調整されているのが好ましい。 In the step of pre-fermenting the active dry yeast for baking, first, the yeast is added to water or sugar water whose temperature has been adjusted to about 39 to 41 ° C. (that is, 40 ± 1 ° C.), which is about 8 to 12 times the amount. . The temperature of the water or sugar water at the time of adding the yeast is not preferably too high or too low, and is preferably adjusted to approximately 40 ° C.
イーストを水又は砂糖水に添加し分散させた後は、２０〜３０℃（室温程度）に保持された雰囲気下で１５分以上放置する。この放置時の雰囲気温度は特に重要であり、雰囲気温度を２０℃未満とすると乾燥酵母が休眠状態から完全に活性化せず発酵力が低下する。また、雰囲気温度が３０℃を超える温度では、製造されたパンにおいてパン焼成時のイースト独特の香り（酪酸臭など）が増加してしまう。 After adding and dispersing yeast in water or sugar water, the yeast is left for 15 minutes or more in an atmosphere maintained at 20 to 30 ° C. (about room temperature). The ambient temperature during this standing is particularly important. If the ambient temperature is lower than 20 ° C., the dried yeast will not be completely activated from the dormant state and the fermentation power will be reduced. If the ambient temperature is higher than 30 ° C., the scent unique to yeast (such as butyric acid odor) at the time of baking bread is increased in the manufactured bread.
したがって、予備発酵中の雰囲気温度を、イースト添加時の水又は砂糖水の温度からの影響等も考慮しながら２０〜３０℃に保持することが必要であり、また、水又は砂糖水自体の温度も、予備発酵終了時には２０〜３０℃となるのが好ましい。特に、雰囲気温度及び予備発酵終了時の水又は砂糖水の温度が２０〜２５℃の範囲内となるように制御することが、目的の効果を顕著に奏するという点でより好適である。 Therefore, it is necessary to maintain the temperature of the atmosphere during the pre-fermentation at 20 to 30 ° C. while considering the influence from the temperature of the water or sugar water at the time of adding yeast, and the temperature of the water or the sugar water itself. The temperature is preferably 20 to 30 ° C. at the end of the preliminary fermentation. In particular, it is more preferable to control the ambient temperature and the temperature of the water or sugar water at the end of the preliminary fermentation to fall within the range of 20 to 25 ° C. in that the intended effect is remarkably exhibited.
また、放置時間については１５分以上が必要であり、１５〜３０分間が好ましく、特に２０分前後が好適である。なお、放置時間が短すぎるとイーストの発酵力が十分とはならず、また、放置時間は１時間以内とするのが好適である。そして、予備発酵液をすぐに使用しない場合には、予備発酵液を５℃以下まで急冷し、それ以降は０〜５℃の冷蔵保存をすることもできる。これにより、不快臭はややみられるものの、発酵力低下がないまま予備発酵液を１〜３日程度保管することが可能となる。 Further, the standing time is required to be 15 minutes or more, preferably 15 to 30 minutes, and particularly preferably about 20 minutes. If the standing time is too short, the fermenting power of the yeast will not be sufficient, and it is preferable that the standing time be within one hour. When the pre-fermented liquid is not used immediately, the pre-fermented liquid can be rapidly cooled to 5 ° C. or lower, and thereafter, can be refrigerated at 0 to 5 ° C. Thereby, although the unpleasant odor is slightly observed, the preliminary fermentation liquid can be stored for about 1 to 3 days without a decrease in fermentation power.
さらに、水又は砂糖水の糖濃度は０〜７重量％が好ましく、０．１〜６重量％、例えば１〜５重量％の砂糖水がより好適である。また、そのｐＨは５．０〜７．０の範囲に調整されたものが好ましいが、いずれも、この範囲に限定されるものではない。 Further, the sugar concentration of water or sugar water is preferably 0 to 7% by weight, and more preferably 0.1 to 6% by weight, for example, 1 to 5% by weight. Further, the pH is preferably adjusted to a range of 5.0 to 7.0, but none of them is limited to this range.
そして、上記の予備発酵した活性ドライイーストの予備発酵液を用いて、常法によりパンを製造する。これに限定されるものではないが、予備発酵液と小麦粉などの他の原料を混ぜ合わせて混捏した後、９０分程度生地の発酵を行い、分割してベンチタイムをとった後、成型・型詰め、ホイロ発酵、焼成を行う工程が例示される。 Then, bread is manufactured by a conventional method using the pre-fermented liquid of the active dry yeast that has been pre-fermented. Although not limited to this, after mixing the preliminary fermentation liquid and other ingredients such as flour and kneading, fermenting the dough for about 90 minutes, dividing and taking bench time, molding / molding Steps of stuffing, proofing and baking are exemplified.
また、予備発酵以外の製パン用活性ドライイーストの活性化方法としては、製パン用活性ドライイースト以外のパン製造原料をある程度均一になるまで混ぜ合わせて作製したパン生地の表面に製パン用活性ドライイーストを散布（散在）して、２５〜３０℃に保持された雰囲気下で１５分以上放置する方法が示される。その後、再度生地をよく混捏してから、上記と同様の工程によりパンを製造する。この方法により、予備発酵工程を経ることなく製パン用活性ドライイーストの発酵力を回復でき、更なるパン製造の作業簡便化・効率化を図ることが可能となる。 In addition, as an activation method of the active dry yeast for bread making other than the preliminary fermentation, the active dry yeast for bread making is prepared by mixing raw materials for bread other than the active dry yeast for bread manufacture until uniform to some extent. A method is shown in which yeast is sprinkled (scattered) and left in an atmosphere maintained at 25 to 30 ° C. for 15 minutes or more. Thereafter, the dough is kneaded well again, and then bread is manufactured in the same process as described above. By this method, the fermentative power of the active dry yeast for bread making can be recovered without going through the preliminary fermentation step, and it is possible to further simplify the operation and efficiency of bread production.
なお、この方法においては、雰囲気温度を２５〜３０℃に保持することが必要であり、特に２８℃前後となるように制御することがより好適である。また、放置時間も、１５分以上が必要であり、１５〜１２０分間の範囲が好適である。 In this method, it is necessary to maintain the ambient temperature at 25 to 30 ° C., and it is particularly preferable to control the temperature to be around 28 ° C. Also, the leaving time needs to be 15 minutes or more, and the range of 15 to 120 minutes is suitable.
本発明が対象としている製パン用活性ドライイーストについては、製パン用であれば特に種属は限定されないが、サッカロマイセス・セレビシエ（Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ）に属する製パン用活性ドライイーストの活性化に適用するのが好ましく、特に、Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ ＡＫ４６株（とかち野酵母（登録商標）：ＮＩＴＥ Ｐ−４８７）の活性ドライイーストの活性化に適用するのがより好適である。なお、ＡＫ４６株は、特許第５２１８９０４号において開示された公知の株である。 The active dry yeast for bread making which is the object of the present invention is not particularly limited as long as it is for bread making, but is applied to the activation of active dry yeast for bread making belonging to Saccharomyces cerevisiae. It is particularly preferable to apply the present invention to the activation of active dry yeast of Saccharomyces cerevisiae AK46 strain (Tokachi Yeast (registered trademark): NITE P-487). The AK46 strain is a known strain disclosed in Japanese Patent No. 5218904.
このようにして、製パン用活性ドライイーストを、３９〜４１℃に温度調整した水又は砂糖水（例えば０〜７重量％程度）に添加した後、２０〜３０℃（例えば２５℃）に保持された雰囲気下で１５分以上（例えば２０分間）放置して予備発酵を行うことで、これを用いてパンを製造することにより、パン焼成時のイースト独特の臭いが軽減し且つ芳香臭が増加した、風香味が非常に良好なパンを簡便に製造することができる。また、パン生地表面に製パン用活性ドライイーストを散布して、２５〜３０℃（例えば２８℃）に保持された雰囲気下で１５分以上（例えば１５〜１２０分間）放置することで、製パン用活性ドライイーストを用いたパン製造の作業簡便化・効率化を図ることができる。 In this way, the active dry yeast for baking is added to water or sugar water (for example, about 0 to 7% by weight) whose temperature has been adjusted to 39 to 41 ° C., and then kept at 20 to 30 ° C. (for example, 25 ° C.). Preliminary fermentation is carried out by leaving it for 15 minutes or more (for example, 20 minutes) in a prepared atmosphere, and by using this, bread is manufactured, thereby reducing the unique smell of yeast during baking and increasing the aromatic odor. Bread with excellent flavor and flavor can be easily produced. In addition, the active dry yeast for baking is sprayed on the surface of the dough and left for 15 minutes or more (for example, 15 to 120 minutes) in an atmosphere maintained at 25 to 30 ° C. (for example, 28 ° C.) to produce Work simplification and efficiency improvement of bread production using activated dry yeast can be achieved.
以下、本発明の実施例について述べるが、本発明はこれらの実施例のみに限定されるものではなく、本発明の技術的思想内においてこれらの様々な変形が可能である。 Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to these embodiments, and various modifications can be made within the technical idea of the present invention.
（活性ドライイーストの予備発酵条件検討試験Ｉ）
活性ドライイーストの予備発酵条件が、製造したパンの風味へどのように影響するのかを確認するため、以下の試験を実施した。
(Preliminary fermentation condition study test I of active dry yeast)
The following test was performed to confirm how the pre-fermentation condition of the active dry yeast affects the flavor of the produced bread.
「とかち野酵母（登録商標）」の活性ドライイーストを４０℃の５重量％砂糖水に添加後、この砂糖水の温度を保持して、あるいはこの砂糖水の温度を保持せずに、３５℃、３０℃、２５℃、２０℃に保持された雰囲気にて、それぞれ１０分、１５分、２０分放置したものを用いて食パンを作製した。このパン製造フロー図を図１に示した。なお、対照区は４０℃保持２０分放置のものとした。 After adding the active dry yeast of "Tokachino Yeast (registered trademark)" to a 5% by weight sugar water at 40 ° C., the temperature of the sugar water is maintained or 35 ° C. without maintaining the temperature of the sugar water. , 30 ° C., 25 ° C., and 20 ° C., were left for 10 minutes, 15 minutes, and 20 minutes, respectively, to prepare bread. FIG. 1 shows this bread manufacturing flow chart. The control was kept at 40 ° C. for 20 minutes.
製パン結果において、試験区は２０℃１０分放置の予備発酵条件でやや発酵力の低下が見られたが、他の条件では同等の発酵力を示した（表１、図２）。一方、パンの風味についてエタノール以外の芳香成分分析を実施したところ、２５℃以下の予備発酵条件において、放置時間が長くなるほど不快臭の原因のひとつである酪酸の比率低下と芳香臭であるβ−フェネチルアルコールの比率が増加する傾向が認められ（図３）、官能検査でも良好な結果が得られた（表２、図２）。３０〜４０℃の予備発酵条件においては逆に、放置時間が長くなるほど酪酸比率が上昇しβ−フェネチルアルコールの比率が減少した（図３）。これらの結果より、発酵力とパンの風味において、２０〜３０℃にて１５分以上放置、好ましくは２０〜２５℃で２０分放置の予備発酵条件が求められることが明らかとなった。 In the baking results, the test group showed a slight decrease in fermentation power under the pre-fermentation conditions of standing at 20 ° C. for 10 minutes, but showed the same fermentation power under the other conditions (Table 1, FIG. 2). On the other hand, when the aroma components other than ethanol were analyzed for the flavor of the bread, under pre-fermentation conditions of 25 ° C. or less, as the standing time became longer, the ratio of butyric acid, which is one of the causes of the unpleasant odor, and β- There was a tendency for the ratio of phenethyl alcohol to increase (FIG. 3), and good results were also obtained in the sensory test (Table 2, FIG. 2). Conversely, under the pre-fermentation conditions of 30 to 40 ° C., the longer the standing time, the higher the butyric acid ratio and the lower the β-phenethyl alcohol ratio (FIG. 3). From these results, it has been clarified that preliminary fermentation conditions in which the fermentation power and the flavor of the bread are left at 20 to 30 ° C. for 15 minutes or more, preferably 20 to 25 ° C. for 20 minutes are required.
（活性ドライイーストの活性化検討試験）
参考例１の予備発酵とは異なる活性ドライイーストの活性化方法を検討するため、以下の試験を実施した。
(Activation examination test of activated dry yeast)
The following test was carried out in order to examine an activation method of active dry yeast different from the preliminary fermentation of Reference Example 1.
活性ドライイースト以外のパン製造原料をある程度均一になるまで混ぜ合わせ、この生地表面に散布（散在）するように「とかち野酵母（登録商標）」の活性ドライイーストをそのまま付着させて室温（２８℃）で放置し徐々に菌体に水分が移動するようにした。その後、再度目的とする生地状態まで混捏、以後通常工程によりパンを作製した。その結果、パン焼成時のイースト独特の臭いがパンにやや残存していたものの、１５分以上放置することで従来通りの発酵力を維持し、この方法が予備発酵の不要な製パン技術である事が確認された（表３）。また、パン中にも菌体粒の残存は認められなかった。 Bread ingredients other than active dry yeast are mixed until uniform to some extent, and the active dry yeast of "Tokachino Yeast (registered trademark)" is allowed to adhere to the dough surface so as to be scattered (scattered) at room temperature (28 ° C). ) To allow water to gradually move to the cells. Thereafter, the kneaded material was again kneaded to the desired dough state, and then bread was produced by the usual process. As a result, although the peculiar smell of yeast at the time of baking was slightly left on the bread, the fermentation power was maintained as it was by leaving it for 15 minutes or more, and this method is a baking technique that does not require preliminary fermentation. This was confirmed (Table 3). Also, no residual bacterial cells were found in the bread.
（活性ドライイーストの予備発酵条件検討試験ＩＩ）
砂糖水の砂糖濃度、及び、数日使用分の予備発酵液を一度に作製し保管することを想定した冷蔵保管の影響を確認するため、以下の試験を実施した。
(Preliminary fermentation condition study test II of active dry yeast)
The following tests were performed to confirm the sugar concentration and the effect of refrigerated storage on the assumption that a pre-fermented solution for several days of use was prepared and stored at once.
「とかち野酵母（登録商標）」の活性ドライイーストをいずれも４０℃の５％砂糖水、３％砂糖水、０％砂糖水（水）を用いて４０℃に保持された雰囲気下で２０分間保持して予備発酵した後、５℃まで急冷し１〜３日冷蔵保存した予備発酵液を用いてパンを作製した。コントロール（５％砂糖水で４０℃２０分保持の当日）と比較して、パン焼成時のイースト独特の臭いがパンにやや残存していたものの官能評価としては問題なく、また、いずれも発酵力に遜色はなかった（表４）。通常、予備発酵液は発酵力の低下や酸臭を帯びてくるため２４時間以内に使用することが求められるが、予備発酵の際の砂糖水の濃度の調整等をすることにより一定期間の冷蔵保存が可能となり、一連の製パン作業の中で、予備発酵を事前に行う事で作業の効率化が図れる事が示された。また、４０℃の５％砂糖水を用いて室温（２５℃）で２０分間保持して予備発酵した後、５℃まで急冷し３日冷蔵保存した予備発酵液を用いて作製したパンも、上記コントロールと比較して発酵力に遜色はなく（表５）、これも一連の製パン作業の中で作業の効率化が図れる事が確認できた。 The active dry yeast of “Tokachino Yeast (registered trademark)” was used for 20 minutes in an atmosphere maintained at 40 ° C. using 5% sugar water, 3% sugar water, and 0% sugar water (water) at 40 ° C. After holding and pre-fermenting, bread was prepared using the pre-fermented liquid quenched to 5 ° C and refrigerated for 1 to 3 days. Compared with the control (5% sugar water on the day of holding at 40 ° C. for 20 minutes), the unique smell of yeast during the baking of the bread was slightly left in the bread, but there was no problem in the sensory evaluation. (Table 4). Normally, the pre-fermented liquid is required to be used within 24 hours because of the decrease in fermentation power and acid smell. However, refrigeration for a certain period of time is performed by adjusting the concentration of sugar water during pre-fermentation. It was shown that preservation became possible and that pre-fermentation was performed in advance during a series of baking operations to improve the efficiency of the operation. Further, bread prepared using the pre-fermented solution which was preliminarily fermented by holding it at room temperature (25 ° C.) for 20 minutes using 5% sugar water at 40 ° C. and then rapidly cooled to 5 ° C. and stored refrigerated for 3 days was also used. Compared with the control, the fermentation power was comparable (Table 5), and it was also confirmed that the efficiency of the operation was improved in a series of bread making operations.
以上より、製パン用活性ドライイーストを４０℃に温度調整した水又は砂糖水（０〜５重量％）に添加した後、２０〜３０℃に保持された雰囲気下で１５〜２０分間放置して予備発酵を行うことで、これを用いて製造したパンは酪酸臭が減少し且つβ−フェネチルアルコール臭が増加した、風香味が非常に良好なものであること、予備発酵液を１〜３日間冷蔵保存しても発酵力低下がないこと、及び、製パン用活性ドライイースト以外のパン製造原料を混ぜ合わせてパン生地を作製し、このパン生地表面に製パン用活性ドライイーストを散布して、２８℃に保持された雰囲気下で１５〜１２０分放置することで、製パン用活性ドライイーストを用いたパン製造において、予備発酵を行うことなくパンを製造できる（製パン用活性ドライイーストを用いたパン製造の作業簡便化・効率化を図ることができる）ことが明らかとなった。 From the above, the active dry yeast for baking was added to water or sugar water (0 to 5% by weight) whose temperature was adjusted to 40 ° C, and then left for 15 to 20 minutes in an atmosphere maintained at 20 to 30 ° C. By performing the preliminary fermentation, the bread produced using this has a reduced butyric acid odor and an increased β-phenethyl alcohol odor, and has a very good flavor and flavor. There is no decrease in fermentation power even when refrigerated, and a bread dough is prepared by mixing bread manufacturing ingredients other than the active dry yeast for bread making, and the active dry yeast for bread making is sprayed on the surface of the dough. By leaving the mixture at 15 ° C. for 15 to 120 minutes in an atmosphere maintained at a temperature of 120 ° C., bread can be produced without performing preliminary fermentation in bread production using active dry yeast for bread production (active dry yeast for bread production). It has been found that it is possible to work easy and efficient bread production) using.
本発明を要約すれば、以下の通りである。 The present invention is summarized as follows.
本発明は、製パン用活性ドライイーストを用いたパン製造において、発酵力を維持しながら、作業の簡便性を高め、更には、パン焼成時のイースト独特の臭いが軽減され且つ芳香臭が増加したパンを製造することができるような製パン用活性ドライイーストの活性化方法を提供することを目的とする。 INDUSTRIAL APPLICABILITY The present invention enhances the simplicity of operation while maintaining fermentation power in bread production using active dry yeast for breadmaking, and furthermore, the unique smell of yeast during bread baking is reduced and the aromatic odor is increased. It is an object of the present invention to provide a method for activating an active dry yeast for baking so as to produce a baked bread.
そして、製パン用活性ドライイーストを、３９〜４１℃に温度調整した水又は砂糖水に添加した後、２０〜３０℃に保持された雰囲気下で１５分以上放置して予備発酵を行うことで、パン焼成時のイースト独特の臭いが軽減され且つ芳香臭が増加したパンを製造することができ、また、パン生地表面に製パン用活性ドライイーストを散布して、２５〜３０℃に保持された雰囲気下で１５分以上放置することで、作業の簡便化・効率化を図ることができる。 Then, the active dry yeast for baking is added to water or sugar water whose temperature has been adjusted to 39 to 41 ° C., and then left for at least 15 minutes in an atmosphere maintained at 20 to 30 ° C. to perform preliminary fermentation. It was possible to produce bread in which the unique smell of yeast during baking was reduced and the aromatic odor was increased, and active dry yeast for bread making was sprayed on the surface of the bread dough and kept at 25 to 30 ° C. By leaving the device under the atmosphere for 15 minutes or more, the operation can be simplified and the efficiency can be improved.
本発明で示された微生物株の受託番号を下記に表す。
（１）Ｓａｃｃｈａｒｏｍｙｃｅｓ ｃｅｒｅｖｉｓｉａｅ ＡＫ４６株（ＮＩＴＥ Ｐ−４８７）。
The accession numbers of the microorganism strains indicated in the present invention are shown below.
(1) Saccharomyces cerevisiae AK46 strain (NITE P-487).
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