JPH1014481A - Production of breads and bread crumb - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce breads excellent in volume, appearance such as skin color and inner phase such as the pore development or a flavor in the same production process as a conventional one without adding common salt thereto by using calcium gluconate as a substitutive for the common salt as a raw material for breads. SOLUTION: Calcium gluconate known as a calcium enricher or an antioxidant, etc., is used as a substitutive for common salt and applied to a raw material for breads. Thereby, fermentation and baking are carried out. The calcium gluconate in an amount of 0.1-5wt.%, preferably 0.3-2.5wt.% based on grain flour of the raw material is added thereto. When pulverizing the resultant baked product after the baking, bread crumb having a needlelike shape and a crispy texture without adding common salt thereto can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a salt-free bread and a method for producing bread crumbs without using salt as an additive.

[0002]

2. Description of the Prior Art It is well known to use 0.5 to 2% by weight of sodium chloride for flour in bread dough. This salt has a wide range of functions, such as control of harmful microorganisms such as lactic acid bacteria and butyric acid bacteria, and improvement of workability in the manufacturing process by reducing the adhesiveness of bread dough, in addition to imparting salty taste. ing. Potassium chloride and the like have been proposed as an alternative to this salt.However, the taste is not sufficient in terms of the functions required for mass production, and an additive that completely replaces salt has been found. Not.

[0003]

In recent years, it has been pointed out that excessive intake of salt is a cause of adult diseases such as hypertension, stroke, and heart disease. The issue is urgent not only in Japan but also in Europe and the United States, and this problem is no exception for bread.

[0004]

Under the present circumstances, the present inventors have developed a method for producing breads and bread crumbs without adding salt, maintaining the conventional quality, and performing the same process as the conventional one. As a result of diligent studies, it has been found that this object can be achieved by using calcium gluconate as a substitute for salt.

[0005] That is, by using calcium gluconate as a raw material for breads as a substitute for salt, the same manufacturing process as in the prior art can be used to improve the appearance such as volume, skin color, etc., and the inner phase such as standing and aroma. In addition, breads without salt can be produced.

[0006] Similarly, by using calcium gluconate as a raw material for bread crumbs instead of salt,
In the same manufacturing process as before, salt-free breadcrumbs having a needle-like shape and having a crisp texture (crispy) can be manufactured.

[0007] Calcium gluconate used in the present invention has been conventionally used in foods as a calcium fortifying agent, and is also used in donuts for the purpose of preventing oxidation (Food and Science, Food Usage of additives, 6th edition,
Page 190). In Japanese Patent Publication No. 57-14831, calcium gluconate is mentioned as a method for ingesting useful elements into the human body, and in Japanese Patent Application Laid-Open No. 5-316929, calcium gluconate is used as a metal ion for a gel reaction. However, each of them has a different purpose and means from the present invention.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The breads of the present invention mean breads without salt added by using calcium gluconate as a raw material in place of salt and manufactured by a known method.
Specifically, according to the Japan Bread Engineering Association classification, <white bread> such as square bread, Yamagata bread, coppe bread, butter roll, hot dog roll, hamburger buns, etc.
<Hard bread> such as French bread and German bread, <confectionery bread> such as anpan and steamed bread, <other bread> such as English muffin, etc., manufactured by the above method.

The bread crumb of the present invention refers to bread crumb without salt added produced by a known method using calcium gluconate as a raw material in place of salt, and depending on the degree of drying, raw bread crumb, semi-dry bread crumb, It refers to dry bread crumbs, colored color bread crumbs, etc. produced by the above method.

The amount of calcium gluconate to be added is 0.1 to 5% by weight, preferably about 0.3 to 2.5% by weight, based on the flour of the raw material, for both breads and bread crumbs.

[0011]

Next, the present invention will be described in more detail with reference to examples. (Example 1) Bread was manufactured by using the blended raw materials shown in Table 1 and in the steps shown in Table 2. After firing, measure the specific volume,
After hours, put in a polyethylene bag, close the mouth and store at room temperature. For the sample after 24 hours, according to the section on bread in the school lunch bread quality evaluation and evaluation scoring format (Ministry of Education) described in Table 3, Examples and comparisons The examples were compared and evaluated. The results are as shown in Table 4.

[0012]

[Table 1]

[0013]

[Table 2]

[0014]

[Table 3]

[0015]

[Table 4]

Example 2 Using the blending raw materials shown in Table 5,
In the steps described in Table 6, butter rolls were produced. After firing, sampling was performed in the same manner as in Example 1, and Examples and Comparative Examples were compared and evaluated in accordance with Table 3 Coppe.
The results are as shown in Table 7.

[0017]

[Table 5]

[0018]

[Table 6]

[0019]

[Table 7]

Example 3 Using the blended raw materials shown in Table 1, Table 2
After completion of the second fermentation in the production process of
V, 20 minutes), allowed to cool for 24 hours, and then pulverized using a pulverizer and a shifter to obtain raw bread crumbs. The raw bread crumbs were further dried to produce dry bread crumbs. The bread crumbs were fried at 180 ° C. for 2 minutes, and were then fried in Example 3 (Table 1, Example 1).
), Comparative Example 3 (Table 1, compounded raw material of Comparative Example 1)
Was evaluated by five skilled panelists based on the criteria in Table 8 and the average score was obtained. The results are as shown in Table 9.

[0021]

[Table 8]

[0022]

[Table 9]

[0023]

According to the present invention, by using calcium gluconate as a raw material instead of salt, it is possible to produce breads and bread crumbs without salt while maintaining the conventional quality in the conventional production process. It is possible to Therefore, it has a great advantage in contributing to patients whose salt intake is restricted, and also has an advantage that breads and bread crumbs have a wider range of seasonings because they are salt-free in secondary processing such as sandwiches and fries. .

Claims (2)

[Claims] 1. A method for producing breads, wherein calcium gluconate is used for bread dough as a substitute for salt, and fermentation and baking are performed. 2. A method for producing bread crumbs, wherein calcium gluconate is used in bread dough as an alternative to salt, fermented and baked, and then ground.