JPH0372837A - Material for bakery food - Google Patents

Abstract

PURPOSE:To obtain a calcium-enriched material for preparing a bakery food such as breads or cookies capable of supplying calcium without losing the texture by mixing a specific amount of fine powder of ostreae testa into starch. CONSTITUTION:100 pts.wt. starch (preferably wheat flour) is mixed with 0.5-5 pts.wt., preferably 2-3 pts.wt. ostreae testa powder having <=50mum, preferably 0.5-20mum powder size to afford the objective material.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a calcium-enriched material for the production of bakery foods such as breads, kutskis and the like.

Conventional technology Recently, various nutritional disorders have appeared due to imbalanced dietary habits, and among these problems are tooth decay and bone fractures in infants and children due to insufficient calcium intake, and osteoporosis in the elderly. .

Measures have been taken to compensate for this calcium deficiency, such as administering calcium preparations, eating small fish, and adding bone meal to food. Although it is accompanied by problems such as deterioration of taste, the absorption efficiency from the digestive system is low, and sufficient effects are not obtained.

Problems to be Solved by the Invention The present invention provides a novel method that can eliminate calcium deficiency with high absorption efficiency without the drawbacks of conventional calcium supplementation methods such as the trouble of taking medication and deterioration of taste. The purpose of this invention is to provide suitable food materials, especially bakery food materials.

No Means to Solve the Problem The inventor has conducted extensive research in order to develop food materials to resolve nutritional imbalances, especially food materials to compensate for calcium deficiency, which is becoming an important social problem. As a result, it was discovered that a mixture of powdered boley, which is used as a Chinese herbal medicine, with grain flour can achieve zero targets, and based on this knowledge, the present invention has been completed.

That is, the present invention provides a bakery food material comprising 0.5 to 5 M parts of Borei powder having a fineness of 50 μ4 or less per 1.00 parts by weight of flour.

In the present invention, Borei powder used as a calcium supply source is obtained by crushing left grains of shellfish such as Osteridae, Kokegoromo, Magaki, Iwagaki, Ohagurogaki, Kigaki, and Kikitsubakegaki, and is used as an antacid in Chinese medicine. It is used as a thirst suppressant, antiperspirant, and sedative.

The main component is calcium carbonate, and it also contains small amounts of calcium phosphate, Mg% A, Q, Fe2O, etc.

In the present invention, this Borei powder is ground to a powder size of 50 μm or less, particularly 0.5 to 20 μm. If the powderiness is greater than 50 μm, the food will feel like a foreign body, impairing the taste, and will hinder the smooth absorption of calcium in the digestive organs. There is no particular limit to the lower limit of this fineness, but if it becomes too fine, it becomes difficult to handle and it becomes difficult to mix uniformly with flour.

The bakery food material of the present invention is mainly composed of grain flour, and examples of this grain flour include wheat flour, barley flour, rice flour such as brown rice flour and shiratama flour, buckwheat flour, corn flour, koyan flour, and chestnut flour. Any grain flour that is commonly used for food, such as flour, can be used. Particularly suitable are wheat flour alone, or wheat flour as a main ingredient mixed with other flours such as brown rice flour, buckwheat flour, and corn flour.

In the present invention, Borei powder is blended at a ratio of 0.5 to 5 parts by weight, preferably 2 to 3 parts by weight, per 100 parts by weight of the flour, but the actual amount is the amount of calcium required per day. The amount can be increased or decreased as appropriate within this range by referring to the standard intake amount. If this amount is too small, the purpose of replenishing calcium will not be achieved, and if it is too large, the taste of the food will deteriorate, so it is necessary to select it within the above range.

The bakery food material of the present invention, like the conventional one,
It is used to add seasonings, spices, natural colorants (for example, dried powders of colored vegetables such as carrots, spinach, and squash) and to produce various bakery foods. Examples of bakery foods obtained in this way include various breads, kutskis, and cakes. Further, examples of things that can be added to the food materials of the present invention for producing these foods include butter, margarine, cheese,
Examples include milk powder, eggs, milk, sugar, salt, soy sauce, various fruits, almonds, cinnamon, honey, and baking powder.

Effects of the Invention According to the present invention, it is possible to supplement calcium, which is insufficient in a normal diet, without impairing the texture, and it is also possible to supplement with inorganic substances other than calcium, such as magnesium, zinc,
It has the advantage that copper and other supplies can be supplied at the same time. In addition, the more you masticate foods, such as breads, made with the food material of the present invention, the more subtle the flavor becomes due to the action of organic substances contained in grain flour, especially brown rice, rice germ, and grain powder. There is also an advantage.

Example Next, the present invention will be explained in more detail with reference to Examples.

Example 1 For 100 parts by weight of a flour mixture made from 81 parts by weight of wheat flour and 19 parts by weight of brown rice flour, 2.51 parts of Borei powder was added! A bakery food material was prepared by adding portions and mixing thoroughly.

Add the necessary additives to the material obtained in this way to obtain the composition shown below, mix this, and use it as a home bakery.
Bread with brown rice 52 by processing for 4 hours
5. I got h.

Ingredients Usage amount Bakery - food grade materials 328g margarine
1.59 Skimmed milk powder
309 Japanese sugar (manufactured by Ueno Gomeisha) 15g natural salt
2g dry yeast 2.5g water
The results of analysis of 230 cc of brown rice bread thus obtained are shown below. For comparison, the analysis results of commercially available bread are also shown.

Invention product/commercial product Moisture 37.4% 38.0% Protein 9.5% 8.4% Lipid
3.3% 3.8% fiber
0.2% 0.1% ash 2
．． 2% 1.7% Carbohydrate 47.4
% 48.0% phosphorus 141mg/
1009 70m9/100g iron
2.56mg/lOhl, Omg/1
009 Calcium 650+g/ 1009 3
6mg/10h Sodium 199+n9/10
09 520119/ 1009 Potassium 19
4u/ lOh 95mg/ 1009 Magnesium 34.7111g/ loh 8rag/
100g copper 2.77ppm
0.03+g/ 1009 zinc 9.5
0ppm 0.311g/ 100g Manganese 5.41ppm O, 16m9/ 1
00g vitamin B + 0.12m9/1009
0.07mg/100g Vitamin E 14m9
/ 1009 Calorific value 258Kcal / 100
9 260kCaff/100g Example 2 To 100 parts by weight of a flour mixture consisting of 89 parts by weight of wheat flour and 11 parts by weight of rice germ powder, 3.2 parts by weight of Borei powder was added and mixed well to prepare a bakery food material. .

Additives in the amounts shown below were added to the material thus obtained, and rice germ-containing bread was produced in the same manner as in Example 1.

Ingredients Usage amount Bakery food material 325g Japanese sugar
12g Skimmed milk powder 209 Margarine 15g Natural salt 2g Dried yeast 2.5g Water
225cc Example 3 To 100 parts by weight of a flour mixture prepared from 93 parts by weight of wheat flour and 7 parts by weight of rice germ powder, 3.3 parts by weight of Borei powder was added and thoroughly mixed to prepare a bakery food material.

Skim milk, butter, sugar, salt, eggs, etc. are added to the ingredients thus obtained and kneaded, and separately cooked apple pieces are mixed with the above bakery ingredients and baked in an oven to obtain applekuchen.

Ingredients Usage amount Bakery food material 31o9 skim milk
2h butter 1209 natural salt
1.59 Japanese sugar
120-140g baking powder 2g eggs 170g apple 330g brandy or rum 55cc lemon juice
15cc Example 4 To 100 parts by weight of a flour mixture consisting of 851i parts of wheat flour and 15 parts by weight of rice germ powder, 4.35 parts by weight of Borei powder was added and mixed thoroughly to prepare a bakery food material.

Additives in the amounts shown below were added to the material thus obtained, the mixture was kneaded to form the composition shown below, and the mixture was placed in an open oven and heated to produce Natsukutsky.

Ingredients Usage amount Bakery food material 2409 Skim milk
40g butter
2h Safflower margarine 2h Parmesan cheese 359 Dice almonds 40g Walnuts or pine nuts 50g Eggs 609 Baking powder 4g Natural salt 1.59 Milk
80cc Example 5 To 100 parts by weight of a flour mixture prepared from 92 parts by weight of wheat flour and 8 parts by weight of rice germ powder, 3.3 parts by weight of Borei powder was added and thoroughly mixed to prepare a bakery food material.

Additives in the amounts shown below were added to the material thus obtained, the composition shown below was kneaded, and the mixture was heated in an oven to produce an original kutsky. .

"Tose-odori, Bon-ko (Tari-Kari-) Pay Curry food amulet 312g skim milk
20g butter
100g safflower margarine 40g Japanese sugar 80g egg yolk
55g egg white
359 Natural salt 1.4g Baking powder 19 A little vanilla essence Example 6 To 100 parts by weight of a flour mixture made from 80 parts by weight of wheat flour and 20 parts by weight of rice germ powder, add 7.6 parts by weight of Borei powder and mix well. A bakery food material was prepared by mixing.

Additives as shown below were added to the material thus obtained, and the mixture was kneaded to form the composition shown below. The mixture was placed in an oven and heated to produce a crust for tartle left.

Ingredients - Examples 6 Elephants - Bakery - Food materials 1139 Skim milk
10g butter
50g sum 11p sugar 2og egg yolk 20g baking powder 19 Example 7 Flour 95! 0.86 parts by weight of Borei powder was added to 10 parts by weight of a flour mixture prepared from i parts by weight and 5 parts by weight of rice germ powder, and the mixture was thoroughly mixed to prepare a bakery food material.

Additives in the amounts shown below were added to the materials thus obtained, the mixture was kneaded to form the composition shown below, and heated in an oven to produce carrot cakes for 12 madeleine molds.

Ingredients Usage amount Bakery food material 234g carrot
1689 skim milk
2h Shinana 2g baking powder o, 89 safflower oil
10h Eggs 20h Honey 10h Japanese sugar 6h Natural salt Process.

Sliced almonds 24g

Claims (1)

[Scope of Claims] 1. A bakery food material comprising 0.5 to 5 parts by weight of Borei powder having a fineness of 50 μm or less per 100 parts by weight of grain flour. 2. The bakery food material according to claim 1, wherein the grain flour is wheat flour. 3. The bakery food material according to claim 1, wherein the grain flour is a mixture of wheat flour and other grain flour.