JP2001054350A - Production of bread crumb - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce bread crumb preventing the bread crumb from softening phenomenon during the distribution of fried foods under cooling or frozen state or under a heating with an electronic oven, and excellent in eat feeling and its appearance by using specific wheat flour in a raw material wheat flour and adding for blending a hardened oil and fat into the above raw material. SOLUTION: This method for producing bread crumb by using wheat flour as a raw material is to use a heat-treated wheat flour as a part or a whole of the raw material wheat flour and add for blending a hardened oil and fat into the raw material. In this case, it is preferable that 20-100 wt.% raw material wheat flour is the heat-treated wheat flour, and to blend 1-10 wt.% hardened oil and fat to the raw material wheat flour and also add for blending cellulose and/or an emulsifying agent into the raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread crumbs, and more particularly to bread crumbs suitable for use in reheated fried foods in a microwave oven.

[0002]

2. Description of the Related Art In recent years, with the diversification of eating habits, simple and delicious cooked foods have become widespread. In particular, fried foods, along with the tendency to avoid homemade cooking at home due to problems such as smell and workability during fry cooking,
Refrigerated or frozen simple fried foods that can be eaten simply by heating in a microwave oven are widely used.

[0003] However, conventional refrigerated and frozen fried foods have a problem in that moisture transfer from ingredients to bread crumbs generated during refrigeration or frozen distribution, or moisture transfer to bread crumbs caused by water evaporation during reheating cooking in a microwave oven. Due to the softening phenomenon of breadcrumbs, etc., the crumpled texture (crispiness) peculiar to breadcrumbs is lost, and the sword standing peculiar to breadcrumbs (the breadcrumbs adhere in a needle-like state) is lost. It had drawbacks such as the appearance of a battered garment.

In order to overcome such drawbacks, conventionally, for example, a method using cellulose and a thickening polysaccharide (JP-A-8-18)
No. 2472) and a method of using bread crumbs obtained from bread dough blended with konjac flour or modified konjac (Japanese Patent Publication No. 1-48743) have already been reported. The fact was that no satisfactory results were obtained.

[0005]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned drawbacks and actual conditions of the prior art, and is based on the transfer of moisture to bread crumbs during refrigeration / freezing distribution of fried foods or heating in a microwave oven. It is an object of the present invention to provide bread crumbs that prevent the softening phenomenon of bread crumbs, do not lose crispy and sword standing properties even when reheated by microwave oven, and are excellent in texture and appearance.

[0006] As a result of various studies conducted by the present inventor to achieve the object, it has been found that heat-treated flour is used for at least a part of the raw material flour, and that curable fats and oils are added to the raw material. The inventors have found that good results can be obtained, and completed the present invention.

[0007]

That is, the present invention relates to a method for producing bread crumb using wheat flour as a main raw material, wherein heat-treated flour is used for part or all of the raw wheat flour, and curable fats and oils are added to the raw material. The above object has been achieved by a method for producing bread crumbs characterized by being blended.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The raw wheat flour used in the present invention comprises:
It is essential that part or all of the used amount is heat-treated flour, and the specific amount of the heat-treated flour is 20 to 100% by weight, particularly 30 to 7% by weight of the raw wheat flour.
It is preferably 0% by weight.

Here, the heat-treated flour refers to flour that has been heat-treated and adjusted so that the vitality of untreated wheat flour is 70 to 95 when the gluten vitality is 100. Although the specific method of production is not limited, for example, after adjusting the water content of wheat to 10% or less, 5 to 20 parts by weight of water is added to 100 parts by weight of the wheat, and the mixture is uniformly mixed. The wheat flour obtained by heat-treating and then grinding the wheat is preferred.

The curable fats and oils used in the present invention are fats and oils obtained by adding hydrogen to part or all of fats and oils using nickel or the like as a catalyst, and are slightly curable fats and oils, partially curable fats and oils,
Extremely curable fats and oils may be used, and the fats and oils used as the raw material are not limited to animal fats and oils and vegetable fats and oils. As such curable oils and fats, for example, hydrogenated rapeseed oil, hydrogenated soybean oil, and hydrogenated palm oil are preferable. Here, the melting point of the curable oil / fat is 35 to 80 from the viewpoint of improving the texture of the fried food after reheating by the microwave oven.
It is preferable to use one having a temperature of 35 ° C, especially 35 to 65 ° C. In addition, the amount of the curable oil / fat is preferably 1 to 10% by weight, particularly 3 to 7% by weight based on the raw wheat flour.

In the present invention, it is preferable to further add cellulose and an emulsifier in order to further improve the texture of the fried food after reheating cooking in a microwave oven.

The cellulose is not particularly limited, and for example, a commercially available cellulose powder or the like may be used.
It is preferably 5% by weight. If the amount is less than this, the effect of preventing the softening of the bread crumb is small, and if it is more than this, a hard texture tends to be obtained.

The emulsifier is not particularly limited, and for example, a commercially available glycerin fatty acid ester, polyglycerin fatty acid ester, or the like may be used. The amount of the emulsifier is 0.3 to 3% by weight based on the raw wheat flour. Is preferred.

In the present invention, a bread crumb is produced by baking bread for bread crumbs and crushing the resulting bread in accordance with a known method using the curable oil / fat blended raw material containing wheat flour as a main raw material as described above. It is more preferable to suppress the fermentation by shortening or omitting the first fermentation and / or the second fermentation or reducing the amount of yeast in the production of the bread. in this case,
The degree of suppression of bread fermentation is that the height of bread after baking is normal 30
Particularly good results are obtained when it is between 90 and 90%, in particular between 40 and 70%.

[0015]

EXAMPLES The method of the present invention will be further described with reference to examples.

Example 1 Bread ingredients shown in Table 1 were mixed and dried yeast 0.9
Parts by weight, 67 parts by weight of water and kneading for 2 minutes at low speed and 5 minutes at high speed, and the first fermentation (30 ° C., 100% RH, 60 minutes),
Splitting, molding, and second fermentation (40 ° C., 100% RH, 50 minutes) were performed, followed by baking (220 ° C., 35 minutes). The obtained bread was pulverized (8 mm) and dried (80 ° C., 50 minutes) to obtain dried bread crumbs. Next, 320 g of water was added to 200 g of flour and mixed to form a batter, which was about 1 cm thick and about 8 cm thick.
0 g of loin pork was evenly spread, and the dried bread crumbs obtained above were dusted and fried at 175 ° C. for 3 minutes to produce a tonkatsu as a trial. After storing the tonkatsu in a refrigerator for 1 day, warming it in a microwave oven at 600 W for 80 seconds, and then tasting it, the bread crumbs had moderate hardness and crunchiness, and had a good texture.

[0017]

[Table 1]

Comparative Example 1 Bread crumbs were obtained in the same manner as in Example 1 by using the bread making materials shown in Table 2, and a tonkatsu was prototyped using the bread crumbs. When the tonkatsu was tasted in the same manner as in Example 1, the bread crumbs became soft and had a dry texture.

[0019]

[Table 2]

Test Example 1 Bread crumbs were obtained in the same manner as in Example 1 except that the blending amounts of the wheat flour and the heat-treated flour were changed as shown in Table 3, and a tonkatsu was prototyped using the bread crumbs. This tonkatsu,
After refrigerated for 1 day, the mixture was warmed in a microwave oven of 600 W for 80 seconds, and then sampled by 10 panelists, and evaluated based on Table 4. Table 3 shows the results as average values.

[0021]

[Table 3]

[0022]

[Table 4]

Test Example 2 Bread crumbs were obtained in the same manner as in Example 1 except that the amount of the curable oil and fat was changed as shown in Table 5, and a tonkatsu was trial-produced using the bread crumbs. The tonkatsu was tasted and evaluated in the same manner as in Test Example 1. Table 5 shows the results as average values.

[0024]

[Table 5]

Comparative Example 2 Bread crumbs were obtained in the same manner as in Example 1 except that shortening was used in place of the curable oils and fats, and a tonkatsu was prototyped using the bread crumbs. When the tonkatsu was tasted in the same manner as in Example 1, the bread crumbs became soft and had a dry texture.

Example 2 Bread crumbs were obtained in the same manner as in Example 1 except that 3 parts by weight of cellulose powder (Asahi Kasei "Sexcel DC") was further added to the bread making raw material, and a tonkatsu was prototyped using the bread crumbs. did. When this tonkatsu was tasted in the same manner as in Example 1, the bread crumbs had moderate hardness and a crunchy feeling, and had a good texture.

Test Example 3 Bread crumbs were obtained in the same manner as in Example 2 except that the amount of the cellulose powder was changed as shown in Table 6, and a tonkatsu was prototyped using the bread crumbs. The tonkatsu was tasted and evaluated in the same manner as in Test Example 1. Table 6 shows the results as average values.
Shown in

[0028]

[Table 6]

Example 3 Polyglycerin fatty acid ester (Taiyo Kagaku "Sunsoft Q-185") 0.5 as an emulsifier was added to a raw material for bread making.
Bread crumbs were obtained in the same manner as in Example 1 except that parts by weight were added, and a tonkatsu was prototyped using the bread crumbs. When the tonkatsu was tasted in the same manner as in Example 1, the crumbs were very crunchy and had a good texture.

Test Example 4 Bread crumbs were obtained in the same manner as in Example 3 except that the blending amount of the polyglycerin fatty acid ester was changed as shown in Table 7, and a tonkatsu was prototyped using the bread crumbs. The tonkatsu was tasted and evaluated in the same manner as in Test Example 1. Table 7 shows the results as average values.

[0031]

[Table 7]

Example 4 A curable oil was used as a rapeseed extremely hardened oil (Miyoshi Oil & Fat "MR-6").
Bread crumbs were obtained in the same manner as in Example 1 except that the temperature was changed to "0" and the melting point was 65 ° C.). When this tonkatsu was tasted in the same manner as in Example 1, the crumbs were crunchy and had a good texture.

Example 5 Bread was produced in the same manner as in Example 1 except that the amount of dry yeast added was changed to 0.45 parts by weight, and the first fermentation was omitted. The bread was crushed (8 mm) and dried (8 mm). (80 ° C., 50 minutes) to obtain dry bread crumbs. Next, a tonkatsu was prototyped using the bread crumbs. When this tonkatsu was tasted in the same manner as in Example 1, the bread crumb portion had a very good hardness and a crunchy texture.

Example 6 The tonkatsu experimentally produced in Example 1 was stored for one month in a frozen state.
After thawing for 3 minutes in a 00 W microwave oven, the bread crumbs had a very crunchy texture when tasted.

COMPARATIVE EXAMPLE 3 The tonkatsu experimentally produced in Comparative Example 1 was stored for one month by freezing,
After being thawed and cooked for 3 minutes in a 00W microwave oven, 10 panelists tasted the bread crumbs softly and had a dry texture.

[0036]

According to the present invention, even during distribution of refrigerated or frozen fried foods or reheating cooking by a microwave oven, a softening phenomenon of bread crumbs due to the transfer of moisture to bread crumbs does not occur. Therefore, it is possible to provide bread crumbs that are excellent in texture and appearance without losing crispy and sword standing.

Claims (6)

[Claims] 1. A method for producing bread crumbs using wheat flour as a main raw material, wherein heat-treated flour is used for part or all of the raw wheat flour, and curable fats are added and blended into the raw material. Law. 2. The method according to claim 1, wherein 20 to 100% by weight of the raw wheat flour is heat-treated wheat flour. 3. The curable fat or oil is added to the raw wheat flour in an amount of from 1 to 3.
The method for producing bread crumbs according to claim 1 or 2, wherein 10% by weight is added and blended. 4. The method for producing bread crumbs according to claim 1, wherein cellulose and / or an emulsifier are further added to the raw materials. 5. Cellulose is added to the raw wheat flour in an amount of 0.
5. The composition according to claim 1, wherein 5 to 5% by weight is added.
The method for producing breadcrumbs according to any one of claims 4 to 10. 6. An emulsifier is used in an amount of from 0.3 to 0.3 wt.
The method for producing bread crumbs according to any one of claims 1 to 5, wherein 3% by weight is added and blended.