JP3282771B2 - Solid calcium agent for breads - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a solid calcium fortifier for breads and a method for producing calcium-enriched breads having good baking properties, flavor and texture using the fortifier.

[0002]

2. Description of the Related Art According to recent reports on the nutritional survey of Japanese people, calcium is the only essential nutrient that is less than the required amount. Therefore, various foods fortified with calcium have been developed. Conventionally, as a calcium material used for calcium fortification, natural materials such as eggshell powder, shell powder, coral powder, and bone powder, and chemically synthesized products such as calcium carbonate, calcium chloride, and organic acid calcium are known. Since there is a difference in properties, taste, absorption, price, etc., it is necessary to select a material suitable for the target. In particular, when these calcium materials are added to a bread making process using yeast fermentation, the use of materials that adversely affect dough fermentation is limited. For example, calcium carbonate may increase the pH of the dough during fermentation, and consequently reduce breadmaking properties and may also reduce the flavor and texture of the bread. In addition, the calcium content of the organic acid calcium is lower than that of calcium carbonate. If a sufficient amount of calcium carbonate alone is added, not only the cost is increased but also the baking quality is lowered. For these reasons, the development of calcium-enriched bread is currently very limited.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to develop a solid calcium agent for bread without lowering the bread-making properties and without lowering the quality, flavor and texture of the bread. .

[0004]

If it outlined present invention According to an aspect of the first invention, calcium carbonate, calcium lactate, and phosphoric
Breads for solid calcium agent comprising sodium Gore acid, and the second invention is the manufacturing method of bread, the upper
With marked solid calcium agent, bread dough, calcium carbonate, a method for producing a calcium fortified bread which comprises calcium lactate and sodium malate.

The present inventors have, including the quality of bread by the calcium additive, flavor and a result of intensive studies to solve the above problems such as a drop of texture, calcium carbonate, calcium lactate and sodium malate By using a solid calcium agent, the above problems were solved, and it was found that it is possible to produce breads having a quality equal to or higher than that of a conventional product without the addition of a calcium agent, and further having calcium-enhanced bread. Completed the invention.

In the present invention, breads are flour,
Or, to the raw flour blended with other flours such as rye as necessary to the wheat flour, yeast, salt, added ingredients commonly used in the production of bread such as water, fermented kneaded dough, then What is baked or fried, and the above dough is produced without using yeast, baked, fried or steamed irrespective of the type of bread, specifically, for example, bread including French bread,
In addition to rye bread, confectionery bread, Danish pastries, pizza, hot cake, muffin, steamed bread, fried bread, donut, etc. are targeted.

[0007] The calcium carbonate used in the present invention is an egg shell,
Natural powders containing calcium carbonate as a main component, such as shells, corals, limestones, and their purified or chemically synthesized products are available, but the most inexpensive and highly pure chemically synthesized products should be used. It is convenient. As the organic acid calcium, any edible organic acid calcium can be used, but calcium salts of organic acids such as calcium lactate and calcium malate are recommended. Next, as the organic acid sodium having an effect of preventing a decrease in bread-making properties due to calcium carbonate and a decrease in the quality of breads, any sodium salt of an edible organic acid can be used. For example, sodium malate and sodium lactate are recommended.

Next, the amount of the dough to be added to the dough and the mixing ratio will be described. The present invention as described above, the calcium carbonate their use is difficult alone as a calcium reinforcing material prior pan, sodium malate bread dough for milk calcium and quality for calcium reinforcement By adding it until it is completed, problems with bread making, such as a decrease in bread making and a decrease in texture due to the addition of calcium carbonate alone, have been overcome.
Calcium carbonate, calcium lactate, the ratio of sodium malate, it is calcium-fortified property, and no trouble in the production of bread, and may be a reduced non range of flavor and texture, to 1 part by weight of calcium carbonate against it, milk <br/> calcium 1-3 parts by weight or so, it is desirable that between about 0.5 to 3.0 parts by weight of sodium malate.
Next, although the amount added to bread dough is not uniform depending on the calcium content, the required amount of calcium for Japanese is 60%.
Since it is 0 mg / day, it may be added so that a maximum of 600 mg of calcium can be taken in one serving of bread. For example, it is said that the amount of calcium deficient per adult per day is about 60 mg, so it is sufficient to add this deficiency so that it can be replenished with a single meal. It is sufficient to adjust the amount of calcium to at least 180 mg in 1), and ingest 1/3 of the amount in one day, which is equivalent to 2 slices of 6 sliced bread. The ratio of calcium and milk <br/> calcium carbonate may be any in the range described above, but to the extent that does not affect on the bread due calcium carbonate, can increase the ratio of calcium carbonate. Further, sodium malate is added, which prevents the deterioration of the bread making property due to calcium carbonate and contributes to the improvement of the quality of breads. In addition to the calcium agent of the present invention, food materials such as starch can be added as necessary.

The solid calcium preparation of the present invention is in the form of a solid, such as a powder or granule, that is, a solid form. Usually, the powder may be used when mixed with raw materials for breads. Is a problem, it is preferable to form granules having an appropriate particle size. The addition method of the calcium agent, the required amount of calcium carbonate, calcium lactate, and
It is sufficient that sodium malate is previously mixed as a powder or added at any of the kneading points in time until a dough is made with each component alone. For the production of bread dough, a commonly used medium-dish method can be used. In this case, the calcium agent of the present invention is desirably added at the time of main kneading in various points such as work procedures.

[0010] Breads produced by blending the calcium agent of the present invention in this way have enhanced calcium, and have the same bread making properties, bread quality, flavor and texture as those without additives. It is shown that, while maintaining, it contributes to the extensibility of the dough and the effect of suppressing aging.

[0011]

The present invention will now be described by way of examples, which should not be construed as limiting the present invention.

Example 1 The compounds shown in Table 1 were combined and mixed to form a calcium agent OY.
-1, OY-2, OY-3 and OY-4 were prepared. Here, OY-2 uses calcium carbonate alone as a calcium agent.

[0013]

[Table 1]

These calcium preparations were used in the baking properties shown in Table 2 (70% by weight, 4 hours seed-based bread making method). In order to adjust the calcium content at the time of main kneading, OY-1 and OY-3 were added in an amount of 0.2%. 5% by weight, OY-2 0.2% by weight, O
Y-4 was added in an amount of 0.3% by weight, and the baking property was compared with the case without the addition. Here, the cylinder dough expansion method was used for measuring the fermentation power, and the rapeseed replacement method was used for measuring the bread volume. The bread flavor and texture were evaluated by a sensory test.

[0015]

[Table 2]

(Note) L1M2: 1 minute at low speed, 2 minutes at medium speed L1M3 ↓ M3H3: 1 minute at low speed, 3 minutes at medium speed, then shortening, 3 minutes at medium speed, 3 minutes at high speed

[0017]

[Table 3] (◎: fairly good, ○: good, △: not very good,
×: not good)

The results of the baking test are as shown in Table 3. In OY-2 containing only calcium carbonate as a calcium agent, an increase in dough pH, a decrease in baking quality, a decrease in bread volume, and the like were observed as compared with no addition (control), and both bread quality and flavor decreased. did. On the other hand, in OY-1 in which calcium lactate and sodium malate were added to calcium carbonate, the above-mentioned problem caused by adding calcium carbonate alone was overcome, and the quality of bread was equivalent to that of the control. Furthermore, the plot was superior to the control in the extensibility of the dough and the effect of suppressing the aging of bread.

[0019]

According to the present invention, it is possible to provide a solid calcium preparation for breads containing calcium carbonate, which has been conventionally difficult to use as a calcium preparation in bread making, which impairs flavor and texture. It is possible to provide a method for producing calcium-enriched bread having the same quality as conventional products. This contributes to the only lack of calcium in today's diet.

──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Teisuke Kainuma 3-4-1, Seta, Otsu-shi, Shiga Central Research Institute of Takara Shuzo Co., Ltd. (72) Inventor Hideyo Fukuhara 3-6, Shozuzawa, Itabashi-ku, Tokyo 10 Oriental Yeast Industry Co., Ltd. (72) Inventor Fujio Fujio 3-6-10 Shozuzawa, Itabashi-ku, Tokyo Tokyo Oriental Yeast Industry Co., Ltd. (72) Fumio Umeda 3-6, Shozuzawa, Itabashi-ku, Tokyo No. 10 Inside Oriental Yeast Industry Co., Ltd. (56) References JP-A-3-80054 (JP, A) JP-A-63-14653 (JP, A) JP-A-59-220146 (JP, A) 3-292846 (JP, A) JP-A-1-171430 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 2/00-17/00 A23L 1/27-1 / 308

Claims (2)

(57) [Claims] 1. A calcium carbonate, calcium lactate, and Li
Breads for solid calcium agent comprising sodium coral acid. 2. The method for producing breads according to claim 1, wherein
Using solid calcium agent according, bread dough, the production method of the calcium enriched breads, which comprises calcium carbonate, calcium lactate and sodium malate.