METHOD FOR PRODUCING SOURDOUGH AND BREADS, PASTY FOOD USING THE SOURDOUGH AND FOOD AND DRINK USING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a method for preparing sourdough utilizable as breads or bases of various kinds of foods, having sourness and tastiness, imparting a characteristic flavor such as a favorable aroma and containing a remarkable amount of GABA (γ-aminobutyric acid).;SOLUTION: Lactic acid bacteria consisting essentially of a dairy lactic acid of main microorganisms participating in yogurt production such as Lactobacillus Lactobacillus delbrueckii subsp. bulgaricus or Streptococcus thermophilus as live bacteria or a food material such as whey dry powder containing the live bacteria is added to a bread raw material such as wheat flour, rye flour and common salt. A suitable amount of cow's milk, or wheat or a protein is further mixed. Water is added to carry out kneading. The dough temperature is regulated to 24-26°C and the resultant dough is then incubated at 28-43°C, preferably 30°C. Thereby, the sourdough having a favorable flavor and the remarkable amount of the GABA is prepared. A characteristic flavor or texture is imparted to breads using the dough to prepare new types of breads or various kinds of new types of foods ingesting an effective amount of the GABA.;COPYRIGHT: (C)2007,JPO&INPIT