JPH09168362A - Preparation of bread having low salt and protein content - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide the subject bread produced from low-protein wheat flour, wheat flour for bread, sugar, oil and fat and salt, having soft texture, excellent palatability and a specific volume the same as that of conventional bread and useful as a food for a patient of kidney diseases directed to take restricted amounts of proteins, sodium and potassium. SOLUTION: The objective bread is prepared from a mixture produced by compounding (A) 100 pts.wt. of a wheat flour composition containing 55-80wt.% of low-protein wheat flour, (B) 3-30 pts.wt. of a sugar, (C) 5-30 pts.wt. of an oil and fat and (D) 0.4-1.2 pts.wt. of common salt. The content of protein can be decreased to about a half of that of commercially available bread without lowering the bread-baking performance. The addition amount of salt is also decreased to about 1wt.%.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing low-salt and low-protein bread, particularly for kidney disease patients and for producing low-salt and low-protein bread for patients who need low-salt and low-protein foods. Regarding the method.

[0002]

2. Description of the Related Art At present, since the cause of kidney disease has not been clarified, diet therapy is mainly used as a treatment method.
Kidney disease patients are forced to eat low protein and low sodium due to their medical condition, and low potassium in the case of renal failure. However, dietary restriction, which is a dietary therapy for kidney disease, is difficult, and since many kidney disease patients are at home, foods that can be easily dietary restricted are desired. Most conventional foods for kidney disease patients have a dessert-like composition in which the protein content is suppressed and the energy is increased. Therefore, it has a strong sweetness and is difficult to be a regular diet. Therefore, there is a demand for light-duty foods that suppress the sweetness and never get tired, especially low-protein, low-sodium and low-potassium foods that can be taken as a staple food. It is requested to be provided.

Generally, wheat flour, which is the main ingredient of bread, is a strong flour (gluten 11.5% by weight or more), a medium flour (gluten 10 to 11.5% by weight), a weak flour (gluten 10% by weight or less) depending on the gluten content. The strong flour is used for bread, the medium flour is used for noodles, and the soft flour is used for confectionery. Bread flour, which is a strong flour, is used for the production of commercially available breads, table breads, etc., but the protein content thereof is 11.5 to 12.5%, and it is produced using this flour as the main raw material. The amount of protein contained in fresh bread is 8.
It becomes 0-10%. Moreover, since 2.0 to 2.5 parts by weight of salt is added to 100 parts by weight of the flour composition in ordinary bread, it is inappropriate when a low protein and low sodium diet is required as in patients with kidney disease. And the amount of bread to eat was also limited. In addition, it is desirable to refrain from adding food additives such as emulsifiers.

[0004]

In the conventional method for producing low protein bread, the main raw material is mainly low protein wheat flour starch or soft flour having the amount of protein contained adjusted, but with this formulation, the specific volume of bread is lowered. However, the inner layer becomes rough and large holes are formed. In addition, there are problems that the outer layer is rough, the surface is not smooth, cracks occur, the texture is heavy, and the bread does not melt well.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have blended low protein wheat flour and bread wheat flour in a specific ratio and added an appropriate amount of fats and sugars. By blending it, we succeeded in obtaining bread with a low protein and a specific volume similar to that of ordinary bread, yet soft and pleasant in texture. Furthermore, by mixing and mixing low-protein wheat flour and bread wheat flour in specific amounts, the amount of protein contained can be reduced to 5% by weight or less, which is about half the amount of ordinary bread, and the amount of salt added is also normal. We have succeeded in reducing the amount to about 1% by weight, which is half the amount added. In addition, lowering the specific volume of bread caused by low protein content, roughening of inner and outer layers, cracks on the surface of bread, etc. should be achieved by blending appropriate amounts of fats and sugars without using food additives such as emulsifiers. Has solved these problems.

That is, the first aspect of the present invention is to provide a flour composition containing 55 to 80% by weight of low protein wheat flour, 3 to 30 parts by weight of sugar, 5 to 3 parts by weight per 100 parts by weight of the flour composition.
A method for producing a low-salt, low-protein bread, which comprises blending 0 part by weight of fats and oils and 0.4-1.2 parts by weight of salt. A second aspect of the present invention is a method for producing the low-salt, low-protein bread using a premix type composition.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention contains 55 to 80 parts by weight of low protein wheat flour in 100 parts by weight of a wheat flour composition, and 3 to 30 parts by weight of sugar and 5 parts by weight per 100 parts by weight of the wheat flour composition.
The method for producing a low-salt, low-protein bread according to claim 1, characterized in that -30 to 30 parts by weight of oil and fat and 0.4 to 1.2 parts by weight of salt are added. By this production method, a low salt and low protein bread having a protein content of 4 to 5% by weight and a salt content of 0.2 to 1% by weight can be produced. If the protein content exceeds 5% by weight and the salt content exceeds 1% by weight, it is not preferable as a low salt low protein bread for kidney disease patients, and if the protein content is less than 4% by weight and the salt content is less than 0.2% by weight. If so, the bread making performance is deteriorated, such as a decrease in the specific volume of the bread, roughness of the inner and outer layers, and cracks on the surface of the bread.

The low-protein wheat flour used in the present invention is a low-protein weak flour having a low gluten content. That is, the protein content of the soft flour mainly used as low-protein wheat flour in the present invention is 5 to 7% by weight, and bread produced by blending 55 to 80 parts by weight of this soft flour in 100 parts by weight of the flour composition. The amount of protein contained is 4 to 5% by weight. That is, a characteristic of the present invention is that low-protein wheat flour is added to flour composition 100.
The amount of protein is 4 to 5 and the amount of salt is 0.4 to 1.2 parts by weight.
The purpose of the present invention is to provide a bread which has a salt content of 0.2 to 1% by weight and which has good baking performance.

Since it is desirable that the sugar used in the present invention suppresses sodium and potassium, it has a lower content of sodium and potassium as compared with the above sucrose, for example,
Powdered candy, crystalline glucose or granulated sugar is preferred.
Carbohydrate is an important ingredient that directly affects the quality of bread. The purpose of using sugars in bread making is to be a nutritional source of yeast, improve coloring and flavor of bread, add sweetness, and prevent aging. The amount of addition is flour composition 1
3 to 30 parts by weight is effective with respect to 00 parts by weight, but a range of 5 to 25 parts by weight is preferable. If it is less than 3 parts by weight, the softness is poor and the inner layer becomes rough. On the other hand, if the amount exceeds 30 parts by weight, a strong sweetness is felt, which is not preferable.

The fats and oils used in the present invention are edible animal and vegetable fats and oils conventionally used, such as soybean oil, rapeseed oil, corn oil, palm oil, butter, beef tallow, lard and their blended oils, fractionated oils, hardened oils, Margarine for kneading containing transesterified oil, etc., but since kidney disease patients are restricted from ingesting sodium or potassium due to their medical condition, unsalted butter or unsalted salt with a low sodium and potassium content. It is desirable to use margarine. The purpose of using the oils and fats is to impart a flavor to the bread, improve the texture, increase the stretchability of the dough, improve the gas holding power and increase the volume of the bread, delay aging and increase the shelf life. The addition amount is effective at 5 to 30 parts by weight with respect to 100 parts by weight of the flour composition. It is preferably 10 to 25 parts by weight. If the amount is less than 5 parts by weight, the texture becomes hard, and 3
If it exceeds 0 parts by weight, oiliness is felt and it is not preferable.

The purpose of using salt is to impart an appropriate salty taste, tighten gluten, suppress and maintain the fermentation rate, suppress deterioration of the dough to some extent, and whiten the inner phase color. The amount of salt added is 0.4 to 1 part by weight, which is less than half that of ordinary bread with respect to 100 parts by weight of the flour composition. The range of 0.5 to 1 part by weight is preferable. 0.
If it is less than 4 parts by weight, the specific volume is poor, and the inner and outer layers are rough and the texture is poor. Further, if the amount exceeds 1 part by weight, it is unsuitable for kidney disease patients who are restricted in intake of sodium and potassium. The bread targeted by the present invention is, for example, bread to be eaten as a staple food or semi-staple food such as table bread. In addition, this low salt low protein bread is
The amount of protein contained in the final product is 5% by weight or less,
That is, the value is about 60% by weight of normal bread and about 55% by weight of roll bread. Regarding sodium and potassium, when 1 part by weight of sodium chloride is added, the sodium content is about 30% by weight of normal bread, and the potassium content is about 70% by weight. It is preferable as a food when food is required.

Further, in the present invention, powdered fats and oils may be used and all the materials may be mixed in advance to be used as a powdery premix composition. Further, the composition in the production method of the present invention can be used as frozen dough or frozen bread. In the present invention, in addition to the above, micronutrients such as vitamins, calcium, iron and the like may be blended, if necessary, and fruit juice, vegetables and the like may be blended.

In the production method of the present invention, the straight method and the intermediate seed method which have hitherto been known can be used. The straight method is a method in which flour, an auxiliary material, and water are all added at the same time and mixed to form a dough. The middle seed method is a method in which the whole amount of yeast and water are added to a part of the wheat flour and mixed to form a middle seed, waiting for fermentation, and the remaining flour, other raw materials and an appropriate amount of water are added to this fermented dough, and the main kneading is performed. Is.

[0014]

【Example】

Example 1 Using the materials shown in Table 1, bread was manufactured by the following straight method. Low-protein wheat flour, the main ingredient (trade name:
Showa Wheat Flour, Showa Sangyo Co., Ltd., protein content 5.5% by weight 600 g and strong flour (trade name: Super Camellia,
Nisshin Flour Milling Co., Ltd., protein content 12% by weight), 400 g of powdered candy, 50 g of powdered candy and 40 g of raw yeast were put into a mixer of 10 coats and kneaded for 2 minutes at low speed and 2 minutes at medium and high speed,
300 g of unsalted butter was added, and the mixture was further kneaded at a low speed for 2 minutes and at a medium speed for 4 minutes. Next, this dough has a floor time of 1
Take time, divide into 240g, and then round 2
After 0 minutes of bench time, molding, filling, temperature 38
Take a proofer for about 50 minutes at ℃ 85%, 200
Baking was performed by baking at 30 ° C. for 30 minutes. As a result of measuring the bread by the following method, the salt was 0.7% by weight and the protein was 5.0% by weight. Further, various properties of the bread were evaluated by the following evaluation methods, and the results are shown in Table 2. The protein content was determined by measuring the crude protein by the macro Kelder method. The salt content was calculated from the composition.

[Evaluation Method of Various Properties of Baking] A sensory test by 10 panelists was conducted according to the following items and criteria. Flavor / Food texture: Ten panelists ate and evaluated the flavor / texture. Appearance: The bread was cut with a bread knife, and the inner and outer layers of the bread were visually judged. Elasticity ○: Resilient. X mark: No elasticity. Comprehensive evaluation ○: 8 or more people evaluated as good. △ mark: 4
From 7 to 7 or more were evaluated as good. X mark: 7 or more persons evaluated it as defective.

[0016]

[Table 1]

[0017]

[Table 2]

Examples 2 and 3 In accordance with Example 1, the doughs of Examples 2 and 3 were prepared with the materials shown in Table 1 and divided into 240 g portions to prepare bread. As a result of measuring this bread in the same manner as in Example 1, the content of salt was 0.7% by weight,
The protein contents were 4.9% by weight and 4.3% by weight. Moreover, various properties of the bread were evaluated in the same manner as in Example 1, and the results are shown in Table 2.

Comparative Example 1 In accordance with Example 1, low-protein wheat flour and strong flour, which are the main raw materials of the materials shown in Table 1, were mixed with wheat starch (trade name: wheat starch,
Bread was produced according to Example 1 by replacing 63 parts by weight of Nagata Sangyo Co., Ltd. with a protein content of 0.2% by weight and 37 parts by weight of strong flour. As a result of measuring this bread, the salt content was 0.7% by weight, and the protein content was 3.9% by weight. Moreover, various properties of the bread were evaluated in the same manner as in Example 1, and the results are shown in Table 2.

Comparative Examples 2 to 4 The doughs of Comparative Examples 2 to 4 were prepared with the materials shown in Table 1 and bread was produced according to Example 1. As a result of measuring this bread, the content of salt was 0.7% by weight,
The protein contents are 3.6% by weight and 3.9% by weight, respectively.
It was 5.5% by weight. Moreover, various properties of the bread were evaluated in the same manner as in Example 1, and the results are shown in Table 2.

As is clear from Table 2, Examples 1 to 3 of the present invention in which low protein wheat flour and strong flour were used in combination had elasticity, both the inner and outer layers were bready and had a good texture. In addition, the one using wheat starch (Comparative Example 1) and the one using only low-protein wheat flour (Comparative Example 2) had a rough texture on both the inner and outer layers and a rough texture. Comparative Example 3 in which the proportion of low-protein wheat flour is too large has a bad flavor, texture, elasticity, and texture of the inner and outer layers, and Comparative Example 4 in which the proportion of low-protein wheat flour is small has a flavor,
It has good texture, elasticity, and the bread making performance of the texture of the inner and outer layers,
The protein content was as high as 5.5% by weight, and the overall evaluation as a low protein bread was not good. The content of salt is 0.
It was 7% by weight.

Examples 4 to 6 The dough of Examples 4 to 6 was prepared using the same composition as Examples 1 to 3 shown in Table 1, divided into 30 g portions, and table bread was prepared according to Example 1. Rolls were manufactured as a representative of As a result of measuring this bread, the salt content was 0.7% by weight each of the salt and the protein content was 5.0% by weight, 4.9% by weight and 4.3% by weight, respectively. Further, various properties of the bread were evaluated in the same manner as in Example 1, and the results are shown in Table 3.

[0023]

[Table 3]

Comparative Examples 5 to 8 Using the same composition as Comparative Examples 1 to 4 shown in Table 1, the doughs of Comparative Examples 5 to 8 were prepared, and the dough was divided into 30 g portions and rolls were prepared according to Example 4. Manufactured. As a result of measuring this bread, the salt content was 0.7% by weight and the protein content was 3.9% by weight, 3.6% by weight, 3.9% by weight and 5.5% by weight, respectively. Met. Moreover, various properties of the bread were evaluated in the same manner as in Example 1, and the results are shown in Table 3.

As is clear from Table 3, Examples 4 to 6 of the present invention in which the low protein wheat flour and the strong flour were used in combination had elasticity, and both the inner and outer layers were like bread and had a good texture. The one using the wheat starch of the comparative example (Comparative Example 5) and the one using only the low protein wheat flour (Comparative Example 6) had a rough texture in both the inner and outer layers,
The texture was also dry. Comparative Example 7 containing too low proportion of low protein wheat flour had poor flavor, texture, elasticity and texture of the inner and outer layers, and Comparative Example 8 containing less proportion of low protein wheat flour had flavor, texture, elasticity and inner / outer layer The texture of Bread was good, but the protein content was as high as 5.5% by weight, and the overall evaluation as a low protein bread was not good.

Example 7 Among the materials shown in Table 4, materials for medium seeds were put into a mixer by the seeding method, and kneaded at low speed for 2 minutes and at medium speed for 2 minutes. The obtained intermediate dough was fermented at a temperature of 27 ° C. and a humidity of 75% for 4 hours. Further, the above medium dough and the material for kneading (excluding unsalted butter) shown in Table 4 were put into a mixer, kneaded at low speed for 2 minutes and at medium speed for 2 minutes, and unsalted butter was added. The mixture was kneaded at a medium speed for 4 minutes. Next, this dough is taken for a floor time of 30 minutes, divided into 240g each, then rounded and after 20 minutes of bench time, it is molded and packed, and a proofer with a temperature of 38 ° C and a humidity of 85% for about 40 minutes is taken. The bread was manufactured by baking at 200 ° C. for 30 minutes. As a result of measuring this bread, the salt content was 0.7% by weight and the protein content was 5.0% by weight.
Further, various properties of the bread were evaluated in the same manner as in Example 1, and the results are shown in Table 6.

[0027]

[Table 4]

[0028]

[Table 5]

[0029]

[Table 6]

Examples 8 and 9 The doughs of Examples 8 and 9 were prepared with the materials shown in Table 4,
Each of these doughs was divided into 240 g, and bread was produced by the seeding method according to Example 7. As a result of measuring this bread, the salt content was 0.7% by weight and the protein content was 4.9% by weight, 4.3 respectively.
% By weight. Further, various properties of the bread were evaluated in the same manner as in Example 1, and the results are shown in Table 6.

Comparative Examples 9 to 12 The doughs of Comparative Examples 9 to 12 were prepared with the materials shown in Table 5, and each dough was divided into 240 g, and according to Example 7, bread was prepared by the intermediate seed method. . About this bread,
As a result of measurement, the salt content is 0.7% by weight
The protein contents were 3.9% by weight, 3.6% by weight, 3.9% by weight and 5.5% by weight, respectively. Also,
Various properties of the bread were evaluated in the same manner as in Example 1, and the results are shown in Table 6.
It was shown to.

As is clear from Tables 4 to 6, Examples 7 to 9 in which low protein wheat flour and strong flour were used together in an appropriate ratio.
The thing was also elastic, and both the inner and outer layers were bready and had a good texture. In the case of using the wheat starch of Comparative Example (Comparative Example 9) and the case of using only low-protein wheat flour (Comparative Example 10), both the inner and outer layers had a rough texture and a rough texture. Comparative Example 11 in which the proportion of low-protein wheat flour is too large has a flavor, texture, and
The elasticity, texture of the inner and outer layers were poor, and the proportion of low-protein wheat flour was small. Comparative Example 12 has good flavor, texture, elasticity, and breading performance of the texture of the inner and outer layers, but the protein content is 5.5 wt% The overall evaluation as a low protein bread was not good.

Next, according to Example 7, breads prepared by the intermediate seeding method were produced by changing the amounts of salt, fat and oil, and sugar added, to give Comparative Examples 13 to 18, and their effects were examined. Comparative Examples 13 and 14 In the composition used in Example 7 by the intermediate seed method, the amount of salt added was 0.3 parts by weight or 2.0 parts by weight, and the other components were the same as in Example 7, and bread was prepared. Manufactured. Various properties of the bread were evaluated in the same manner as in Example 7, and the results are shown in Table 7 together with Example 7.

[0034]

[Table 7]

As is clear from Table 7, the amount of salt added was 1.0 parts by weight, and the texture, flavor and bread-making performance were good. When the amount of salt added was 0.3 parts by weight (Comparative Example 13), the texture was hard, the texture of the inner layer was rough, and the outer layer was cracked and failed. The salt added amount of 2.0 parts by weight (Comparative Example 14) had good bread-making performance, but had a strong salty taste and was unacceptable as low salt.

Comparative Examples 15 and 16 3 parts by weight and 35 parts by weight of fats and oils were added to the composition used in Example 7 by the seeding method, and other than the above, bread was prepared according to Example 1. Comparative Example 15 manufactured
And 16, and various properties were evaluated in the same manner as in Example 1.
The results are shown in Table 8 together with Example 7.

[0037]

[Table 8]

As is clear from Table 8, the product of Example 7 containing 30 parts by weight of fats and oils had good texture, flavor, and baking performance. On the other hand, 3 parts by weight of the comparative example (Comparative Example 15) had rough textures in the inner layer and had holes in some places, and 35 parts by weight of added (Comparative Example 16) had no specific volume and the inner layer was rough. The large holes were noticeable and the texture was oily and incompatible.

Comparative Examples 17 to 18 Bread was prepared by the same procedure as in Example 7 except that the amounts of sugars shown in Table 9 were added to the formulation used in Example 7 by the seeding method. Then, various properties were evaluated and the results are shown in Table 9.

[0040]

[Table 9]

As is clear from Table 9, the addition of 5 parts by weight of sugar was good in both texture and physical properties. In addition, in the case of adding 2 parts by weight (Comparative Example 17), the texture was hard, the texture of the inner layer was rough, and the size was uneven, and large holes were formed. What was added 35 parts by weight (Comparative Example 18) was
Although it was soft and moist, it had a strong sweetness and had large holes in the inner layer.

[0042]

According to the production method of the present invention, the amount of protein in bread can be reduced to 5% by weight or less, which is about half that of commercially available bread. Further, since the amount of added salt can be reduced to 1% by weight without lowering the bread-making performance by the production method of the present invention, patients with renal disease who are restricted in intake of protein, sodium and potassium. It is useful as a low-protein, low-sodium, low-potassium food for regular diet. Further, even if an emulsifier is not used, it is a low-salt, low-protein bread, but it has the same specific volume as ordinary bread, and it is possible to obtain a soft and pleasant-tasting bread.

Claims (2)

[Claims] 1. A wheat flour composition containing 55-80% by weight of low-protein wheat flour, 3 per 100 parts by weight of the wheat flour composition.
.About.30 parts by weight of sugar, 5 to 30 parts by weight of fat and oil and 0.
A method for producing a low-salt, low-protein bread, which comprises blending 4 to 1.2 parts by weight of sodium chloride. 2. A wheat flour composition containing 55 to 80% by weight of low protein wheat flour, 3 per 100 parts by weight of the wheat flour composition.
.About.30 parts by weight of sugar, 5 to 30 parts by weight of fat and oil and 0.
A method for producing a low-salt and low-protein bread using a premix containing 4 to 1.2 parts by weight of salt.