JP2019097523A - Salt substitute composition for bakery food product - Google Patents

Abstract

To provide a bakery product in which a salt content is reduced and which exhibits work property, flavor, taste and texture which are equal to those of a food product having a normal salt content.SOLUTION: There is provided a bakery food product which replaces a part or all of salt used as raw material with a salt substitute composition formed of potassium chloride, yeast extract and calcareous algae powder, and which produces a bakery food product by a conventional method, for producing the bakery food product in which a salt content is reduced and which exhibits work property, flavor, taste and texture which are equal to those of a food product having a normal salt content.SELECTED DRAWING: None

Description

  The present invention provides a composition that can be used as a salt substitute in bakery food manufacture, a method of manufacturing bakery food using the composition, and use of the composition, and salt content obtained by the practice of the manufacturing method. For reduced bakery food.

Sodium contained in sodium chloride is an essential substance for maintaining human life. Sodium plays a role in keeping the osmotic pressure in the blood constant in order to carry out the normal movement of water inside and outside the cell. It also plays a role in keeping the body fluid of humans weakly alkaline, and the lack of sodium causes symptoms such as dehydration and spasms. However, excessive intake of sodium has become a problem in recent years. Excessive intake of sodium causes blood pressure to rise and may cause cardiovascular and kidney disease.

According to the “National Health and Nutrition Survey (2016)” conducted by the Ministry of Health, Labor and Welfare, the average daily salt intake for adults is 10.8 g for men and 9.2 g for women. This is much more than less than 8.0 g for men and less than 7.0 g for women of the recommended daily salt intake according to the “Japanese Food Intake Standard (2015 version)” formulated by the Ministry of Health, Labor and Welfare. It is a value. Although the average salt intake has tended to decrease during the last 10 years, excessive salt intake has not yet been resolved.

From such a background, there is a demand for products with reduced salt content in various food fields for the purpose of reducing salt intake. Market products with reduced salt content include soy sauce, miso, soup stock, seasonings such as dressing, processed meat such as ham, bacon and sausage, fish paste products such as kamaboko, chikuwa, and garlic, pickled plum, pickles, kimchi, etc. There are various products such as pickles, dried noodles, noodles such as boiled noodles, rice cakes, snacks and bread.

In the production of low-salt foods, simply reducing the salt content for the purpose of reducing the salt content weakens the saltiness and causes deterioration of the taste. In addition, addition of salt is effective in addition to improvement in taste. For example, when salt is not used in the baking process, the gluten connection is weak, sticky, and gas retention compared with the dough using salt. It becomes inferior cloth. Furthermore, since the elongation after baking is inferior, and the product after baking is inferior in grilled color and flavor, salt-reduced bread having only the salt removed from the ordinary bread preparation causes many difficulties in the production process. .

Conventionally, it has been proposed to use potassium chloride as a substitute for sodium chloride. By using potassium chloride, it is possible to compensate for the saltiness of the food even if the amount of sodium chloride used is reduced. In addition, sodium contained in sodium chloride causes an increase in blood pressure, but raising the blood concentration of potassium instead of sodium can promote the excretion of sodium out of the body. As an example of the use of potassium chloride as a substitute for sodium chloride, Patent Document 1 uses potassium chloride and bittern. However, it is necessary to mask them because the bitterness and ergaceous taste due to potassium chloride is noticeable.

Various methods have been conventionally studied for masking of bitterness and egus derived from potassium chloride. For example, quinic acid, spiranthol, allium plant extract (patent document 2), ammonium chloride, yeast extract, 5 'nucleotide (patent document 3), sodium gluconate, potassium gluconate, whey mineral (patent document 4) A combination is proposed. However, these techniques focus on supplementing the saltiness of salt, and the problems due to the nonuse of salt in the above-described baking process are not taken into consideration.

JP-A-59-198953 JP, 2010-004767, A JP 2011-501924 gazette JP, 2008-289426, A

An object of the present invention is to provide a bakery food which has a reduced salt content and which has the workability, the flavor, the taste and the texture comparable to a product having a normal salt content.

The present invention has been found as a result of intensive studies to solve the above problems. That is, in the production of a bakery food, the salt content is reduced by replacing part or all of the salt with a composition composed of potassium chloride, yeast extract and lime algae powder, and manufacturing according to a conventional method, And it discovered that it had the workability, wind taste, taste and texture comparable to the product of normal salt content, and came to complete this invention. Therefore, the first invention of the present application is a salt substitute composition for bakery food characterized by containing potassium chloride, yeast extract and lime algae powder.

A second invention is the salt for bakery food according to the first invention, wherein 10 to 120 parts by mass of yeast extract and 5 to 100 parts by mass of limestone powder are mixed with 100 parts by mass of potassium chloride. It is an alternative composition.

The third invention is a bakery food manufactured using the bakery food salt substitute composition of the first or second invention.

A fourth invention is a method for producing a bakery food, using potassium chloride, yeast extract and lime algae powder as a salt substitute.

In a fifth invention, the used amount of the salt substitute material in the fourth invention is 10 to 120 parts by mass of yeast extract and 5 to 100 parts by mass of limestone powder with respect to 100 parts by mass of potassium chloride. It is a method of producing food.

A sixth invention is a bakery food manufactured by the manufacturing method of the fourth or fifth invention.

According to the present invention, the salt content is reduced by replacing a part or all of the salt which is a material for making bread with a salt substitute composition for making bread comprising potassium chloride, yeast extract and lime algae powder. In addition, it is possible to provide a bakery food having workability, wind flavor, taste and texture comparable to products having a common salt content.

The potassium chloride used in the present invention may be potassium chloride alone or may be a preparation obtained by combining potassium chloride and other components, and is not particularly limited. However, when using a preparation, potassium chloride is used. It is necessary to consider the influence that other ingredients have on bread making.

The yeast extract referred to in the present invention is a substance of liquid or powder from which useful components such as amino acids, nucleic acids, minerals and vitamins in yeast are extracted. The yeast extract is obtained from yeast as a raw material by an autolysis method, an enzyme decomposition extraction, a hot water extraction method or the like, but the extraction method is not particularly limited. The raw material yeast is preferably Saccharomyces (Saccharomyces) represented by baker's yeast or beer yeast, or Candida (Candida) represented by Torula yeast, but it is not particularly limited.

In the salt substitute composition for a bakery food according to the present invention and the method for producing a bakery food, the yeast extract is preferably blended in an amount of 10 to 120 parts by mass, more preferably 50 to 100 parts by mass with respect to 100 parts by mass of potassium chloride. If the blending amount of the yeast extract is less than 10 parts by mass, the masking effect can not be sufficiently obtained, and the bitter taste and ego taste of potassium chloride will be noticeable. On the other hand, if the blending amount of the yeast extract exceeds 120 parts by mass, it causes dripping of the dough.

Lime algal powder as used in the present invention is obtained by drying, grinding and powderizing lime algae deposited on the seabed. Lime algae are a type of seaweed, and calcareous deposits on the surface of the body, and they remain on the bottom of the sea even after death of the lime algae, and are characterized by being deposited. The calcareous algae is preferably a red algae belonging to the genus Phymatolithon and / or Lithothamnium, more preferably Phymatolithon calcareum and / or Lithothamnium corrallioides, but is not particularly limited.

In the salt substitute composition for a bakery food according to the present invention and the method for producing a bakery food, lime algal powder is preferably blended in 5 to 100 parts by mass, more preferably 30 to 60 parts by mass with respect to 100 parts by mass of potassium chloride. If the amount of limestone powder is less than 5 parts by mass, a sufficient dough tightening effect can not be obtained. On the other hand, when the compounding amount of the lime algae powder exceeds 100 parts by mass, bitter taste is felt strongly, the dough becomes hard, and the workability becomes inferior.

The use of the salt substitute composition for a bakery food according to the present invention is not limited to a composition in which only potassium chloride, yeast extract and lime algae powder are mixed, and may be used in the form of a mixture of other substances. Good. For example, by mixing wheat flour with potassium chloride, yeast extract and lime algae powder and using it as a preparation, it is possible to simplify the measurement in the baking process. In addition, potassium chloride, yeast extract and lime algae powder are mixed with wheat flour, flour, starch, protein, sugar, salt, skimmed milk powder, oil, yeast food, emulsifier, enzyme thickener, modifier etc. You may use.

The bakery food of this invention can use the raw material used for manufacture of a normal bakery food besides potassium chloride, a yeast extract, and lime algae powder. Examples include flours (wheat flour, barley flour, rye flour, oat flour, rice flour, soy flour, etc.), starch, protein, bran, salmon, eggs, saccharides, salt, dairy products, yeast, yeast food, fats and oils, emulsifiers, Enzymes, thickeners, modifiers and the like can be mentioned.

Bakery food in the present invention refers to breads, confectionery and the like, for example, bread, bread, confectionery bread, French bread, rye bread, croissant, Danish pastry, pie, bagel, yeast donut, cake donut, pizza craft, cookie Steamed bread, pancakes, scones, muffins, pound cakes, chiffon cakes, shoes and waffles.

The use of the salt substitute composition for a bakery food according to the present invention reduces part or all of the salt used for producing a bakery food, but the reduction amount is not particularly limited. Moreover, although the quantity of the salt used used in bakery foodstuff manufacture is normally 0.7-2.5 mass parts with respect to 100 mass parts of flours of a raw material, it is not restricted to this range.

The method for producing a bakery food of the present invention can be produced according to a conventional method except that the bakery food salt substitute composition of the present invention is used.

Although an example is given in order to explain the present invention concretely, the present invention is not limited to the following example.

Example 1, Comparative Example 1
As shown in Table 1, with respect to 100 parts by mass of potassium chloride, 90 parts by mass of yeast extract and 40 parts by mass of limestone powder are added to prepare a salt substitute composition for bakery food, and the composition is Parts by mass, 0.4 parts by mass of sodium chloride, 100 parts by mass of wheat flour, 10 parts by mass of white sugar, 2 parts by mass of skimmed milk powder, 0.1 parts by mass of yeast food, 2.5 parts by mass of compressed yeast, 69 parts by mass of water Using, bread was manufactured. The mixture was mixed with a mixer for 4 minutes at low speed, 4 minutes for medium low speed, 8 parts by mass of margarine was added, and then mixed with a mixer for 3 minutes low speed, 3 minutes low speed, 1 minute high speed to obtain a dough. The dough temperature after kneading was 27 ° C., primary fermentation was performed for 60 minutes, and the mixture was divided into 220 g per piece. After resting the divided dough for 20 minutes, the dough was molded using a molder, molded, and compacted, and secondary fermentation was performed for 60 minutes with a grill set at a temperature of 38 ° C. and a humidity of 85%. Then, it baked for 35 minutes with the fixed kettle set to temperature 200 degreeC, and obtained the product (Example 1). With regard to the obtained product, breads (comparative example 1) manufactured under the same conditions are treated with the same raw material composition except that the panel substitute 10 is not mixed with the salt substitute composition for bakery food, and the workability and the product The texture, the flavor of the product, the taste of the product, and the overall score were evaluated. As for the evaluation, the highest was 5 points and the lowest was 1 point.

Examples 2 to 5 and Comparative Examples 2 to 4
A bread was manufactured according to Example 1 to obtain a product according to Example 1 except that the composition of the salt substitute composition for a bakery food was a ratio shown in Table 1, and evaluation was similarly conducted. The average points of the evaluation results of Examples 1 to 5 and Comparative Examples 1 to 4 are shown in Table 2.

When potassium chloride, yeast extract, and lime algae powder are used at the blending ratio according to the present invention, bread is produced with good workability, texture, wind flavor, and taste even when the amount of sodium chloride used is reduced. It can do (Examples 1-5, comparative example 1).

In the present invention, the combination of potassium chloride, yeast extract and lime algae powder is indispensable, and when any one is lacking, deterioration in workability, texture, wind flavor and taste is caused (Comparative Examples 2 to 4). . If potassium chloride is lacking, the product has a light smell and does not feel salty (Comparative Example 2). When the yeast extract is lacking, bitterness derived from potassium chloride is noticeable (Comparative Example 3). When the lime algae powder is missing, the dough loosens and becomes sticky (Comparative Example 4).

Example 6
Breads were manufactured according to Example 1 except that the composition of the salt substitute composition for a bakery food was as shown in Table 3 and no salt was used, to obtain a product, and evaluation was similarly conducted.

Comparative example 5
The bread was manufactured according to Example 1 except that the salt substitute composition for bakery food and the salt were not used, to obtain a product, and the evaluation was similarly conducted. The average points of the evaluation results of Example 6 and Comparative Example 5 are shown in Table 4.

Even if salt is not used, using potassium chloride, yeast extract, and lime algae powder in the mixing proportion according to the present invention makes it possible to produce bread having good workability, texture, wind flavor and taste (implementation Example 6). The salt-free dough produces stickiness and the taste of the product is very poor (Comparative Example 5).

Claims (6)

A salt substitute composition for a bakery food comprising potassium chloride, yeast extract and limestone powder. The salt substitute composition for bakery foods according to claim 1, wherein 10 to 120 parts by mass of yeast extract and 5 to 100 parts by mass of limestone powder are mixed with 100 parts by mass of potassium chloride. A bakery food manufactured using the bakery food salt substitute composition according to claim 1 or 2. A method of producing a bakery food using potassium chloride, yeast extract and lime algae powder as a salt substitute. The method for producing a bakery food according to claim 4, wherein 10 to 120 parts by mass of yeast extract and 5 to 100 parts by mass of limestone powder are used with respect to 100 parts by mass of potassium chloride. The bakery food manufactured by the manufacturing method of Claim 4 or 5.