JP2001204371A - Bread crumb improver, bread crumb and processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food having a crispy feeling even when the processed food such as fried food using bread crumbs is preserved in a frozen state and then is eaten after being defrosted. SOLUTION: The bread crumbs featuring comprising a disaccharide, an emulsifier and protein are used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread crumbs used for clothing of processed foods such as croquettes, tonkatsu, fried foods and the like, a bread crumb improving agent used for the bread crumbs, and a process produced using the bread crumbs. About food.

[0002]

2. Description of the Related Art In recent years, with the progress of freezing technology and the spread of microwave ovens, it has been common practice to freeze and preserve various foods for a long period of time and to heat the frozen and preserved foods by using a microwave oven when eating them. Has become. However, depending on the food, heating the processed or cooked food that has been frozen and stored in a microwave oven may cause a problem that the taste deteriorates or the texture is impaired. In particular,
Fried foods such as croquettes, tonkatsu, and fried with bread crumbs are frozen and stored, and then heated in a microwave oven.The bread crumbs become moistened by absorbing moisture, resulting in a crunchy crispy bread crumb. There is a problem that a feeling cannot be obtained. Bread crumbs are used to obtain a crispy crispy sensation, and the lack of a crispy crispy sensation in a garment due to heating by a microwave oven reduces the value of processed foods by half. . The loss of the crispy feeling of the clothes due to the heating and cooking of the microwave becomes more remarkable as the freezing time of the processed or cooked food becomes longer. Japanese Patent Application Laid-Open No. 8-103235 discloses that when a bread crumb produced by adding a bread crumb improving agent containing an emulsifier is used as a batter for fried food, the fried food is frozen and stored and then heated by a microwave oven. However, it is disclosed that the crispy crispy feeling is not impaired.

[0003]

However, in the case of processed foods such as fried foods produced using bread crumbs to which a bread crumb improver containing an emulsifier is added, if processed foods such as fried foods are frozen and stored, The heat treatment using a microwave oven has a problem that a satisfactory crispy feeling of clothes cannot always be obtained. The present invention is to solve such problems, the purpose is, for example, processed using clothing such as fried food, processed frozen, and then heated in a microwave oven, enough. An object of the present invention is to provide bread crumbs that can provide a satisfactory crispy crispy feeling, bread crumb improvers used in the production of bread crumbs, and food products such as fried foods using the bread crumbs.

[0004]

Means for Solving the Problems The present inventors have conducted various studies to solve the above-mentioned problems of the known art, and as a result, produced bread crumbs using a bread crumb improving agent containing a disaccharide and an emulsifier. Processed foods such as fried foods manufactured using this bread crumbs can be stored frozen or thawed in a microwave oven, etc.
It was found that a crispy feeling that was sufficiently satisfactory for food was obtained. The present inventors have also found that the effect of using a disaccharide and an emulsifier is unexpectedly superior to that of using a disaccharide or an emulsifier alone, as to the crispy feeling.

[0005] That is, the present invention provides (1) a bread crumb improver characterized by containing a disaccharide and an emulsifier, (2)
A bread crumb improving agent according to the above (1), further comprising a protein; (3) a bread crumb comprising the bread crumb improving agent according to the above (1) or (2) and flour, 4) The bread crumb according to (3), wherein the content of the disaccharide is 0.1 to 10 parts by weight and the content of the emulsifier is 0.01 to 10 parts by weight with respect to 100 parts by weight of the flour. (5) The bread crumb according to (3) or (4), wherein the protein content is 0.1 to 10 parts by weight with respect to 100 parts by weight of flour.
(6) The bread crumb improver or bread crumb according to any of the above (1) to (5), wherein the disaccharide is trehalose; (7) any of the above (3) to (6) (8) The processed food according to the above (7), wherein the processed food is a frozen food.
(9) The processed food according to the above (7) or (8), which is a fried product, and (10) a bread crumb characterized by containing a disaccharide and an emulsifier, and, if desired, a protein.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The bread crumb improving agent of the present invention contains a disaccharide and an emulsifier. The disaccharide may be any disaccharide that can be added to foods, and specific examples include trehalose, maltose, lactose and the like. Trehalose is particularly preferred. Trehalose is a non-reducing disaccharide in which two molecules of D-glucose are α1-1 linked, and is naturally widely distributed in mold, yeast, red algae, many insects and the like. Various industrial methods for producing trehalose have already been established, and trehalose may be produced according to the method. Alternatively, a commercially available product may be used. Any emulsifier may be used as long as it can be added to foods, especially flour. Specifically, for example, as an emulsifier, monoglyceryl stearate, monoglyceryl diacetyltartarate, monoglyceryl succinate, sugar ester, calcium stearyl lactate, lysolecithin and the like are preferably used. If desired, the crumb improver may further comprise a protein. As protein, specifically, wheat gluten,
Soy protein and the like. The bread crumb improver of the present invention is produced by mixing a disaccharide, an emulsifier, a protein, and, if desired, a bulking agent such as flour, dextrin, etc., and separately adding a disaccharide, an emulsifier, a protein, etc. to the bread crumb. You may. The bread crumb of the present invention is produced by adding and mixing such bread crumb improving agent to bread crumb. Bread crumbs do not interfere with the use of ordinary crumbs. Accordingly, although bread flour is mainly composed of wheat flour, it may contain additives such as salt, sugar, raw yeast, yeast food, shortening, and surfactants (such as lecithin), if desired.

In the present invention, a disaccharide such as trehalose is used in an amount of about 0.1 to 10 parts by weight, preferably about 1 to 3 parts by weight, based on 100 parts by weight of flour in the bread crumb to be blended.
Parts by weight, about 0.01 to 10 parts by weight of an emulsifier, preferably about 0.1 to 1 part by weight, and about 0.1 to 1 part by weight of a protein.
A bread crumb improver is manufactured to be blended in an amount of about 1 to 10 parts by weight, preferably about 1 to 3 parts by weight, and blended into the bread crumbs. The proportion of wheat flour and bread crumb improver in bread crumbs is
Although it cannot be said unconditionally, the bread crumb improver is usually flour 100
It may be about 1 to 20 parts by weight based on parts by weight. In addition, it is better to mix protein in bread crumbs in addition to disaccharides and emulsifiers, and processed foods such as fried food using such bread crumbs have a crispy crispy feeling when cooked in a microwave oven after frozen storage. Is further improved.
Bread crumbs of the present invention, except that a bread crumb improver containing a disaccharide and an emulsifier is added to flour,
Manufactured in the usual way. The bread crumbs produced by the usual method are used as clothes for various fried foods such as croquettes, tonkatsu, fries and the like. Fried foods such as croquettes obtained using the bread crumbs of the present invention can be stored frozen for a long period of time. Examples of the ingredients or ingredients of processed or cooked foods such as fried foods include marine products such as fish and shellfish, agricultural products such as cereals, vegetables, and fruits, and livestock products. Using the breadcrumbs of the present invention and the above ingredients, according to a conventional cooking method,
For example, it produces processed foods such as fried foods such as croquettes, tonkatsu, and fries. The processed food such as fried food thus obtained may be stored frozen. Frozen processed foods such as fried foods are thawed when eaten, but in this case,
Even when cooked in a microwave, the fried batter can have a crispy crispy feeling. In particular, by using a bread crumb obtained by adding a bread crumb improving agent to which protein has been added to flour, the batter when cooked by a microwave oven can have a very crispy crispy feeling. In addition, there is no problem even if the processed food of the present invention is freeze-dried and stored.

[0008]

Embodiments of the present invention will be described below.

Example 1 Trehalose as a disaccharide as a bread crumb improver (trade name, manufactured by Hayashibara Shoji Co., Ltd.)
"Trehaose") 40 parts by weight, 10 parts by weight of calcium stearyl lactate as emulsifier (manufactured by Vegan Tsusho Co., Ltd., trade name "Berak CS-100P"), and protein powder (manufactured by Kyowa High Foods Co., Ltd., trade name) "Regular gluten A") and 50 parts by weight.
5 parts by weight of the obtained bread crumb improver was added to 100 parts by weight of flour (strong flour), and 2 parts by weight of sugar,
Add 1 part by weight of salt, 2.5 parts by weight of shortening, 2.5 parts by weight of raw yeast, 0.1 part by weight of yeast food (see Table 1), kneading, fermenting, dividing and rounding, bench time, molding and boxing Bread crumbs were produced by a conventional method using fermentation, roasting, aging, crushing, and drying in a roaster. In this case, trehalose as a disaccharide is 2 parts by weight based on 100 parts by weight of flour, calcium stearyl lactate as an emulsifier is 0.5 part by weight based on 100 parts by weight of flour, and protein powder is 100 parts by weight of flour.
2.5 parts by weight based on parts by weight. The kneading was performed at a low speed of 3 minutes, a medium speed of 3 minutes, and a high speed of 1 minute, and then the fat was added. Thereafter, the mixing was further performed at a low speed of 2 minutes, a medium speed of 4 minutes, and a high speed of 1 minute. When kneading is finished,
The resulting dough was fermented at a temperature of 28 ° C. and a humidity of 75% for 60 minutes, and then divided into appropriate sizes and rounded. Then, at a temperature of 28 ° C. and a humidity of 75%,
After a bench time of over a period of one minute, it is molded and die-packed, and placed in a roast oven at a temperature of 38 ° C. and a humidity of 80% for 45 minutes.
Fermented for ~ 50 minutes. And 190-24
Firing at a temperature of 0 ° C. for 40 minutes, a temperature of 10
Aged at 37 ° C. and a humidity of 60% for 37 hours, and pulverized to obtain raw bread crumbs. The obtained raw bread crumbs were dried at a temperature of 100 ° C. for 2 hours,
It was made into bread crumbs. The bread crumbs thus produced are put on shredded and battered shrimp, fried with salad oil heated to 170 to 180 ° C. for 3 minutes, and the resulting shrimp fry is air-cooled to a quick freezer. After storing for 1 week, the frozen shrimp fry was stored under adverse conditions of refrigeration for 6 hours, and again stored in a quick freezer for 3 weeks. The shrimp fried frozen for 4 weeks was cooked in a microwave oven and subjected to a sensory evaluation test by six panelists. As a result, five panelists evaluated that they had an extremely crisp texture (evaluation 5). The remaining one panelist also evaluated that it had a crisp texture (evaluation 4). Table 1 shows the results.

Example 2 70 parts by weight of trehalose as disaccharide (trade name "Trehaose" manufactured by Hayashibara Shoji Co., Ltd.) as a bread crumb improver and calcium stearyl lactate as an emulsifier (manufactured by Vegan Tsusho Co., Ltd.) , Trade name "Bellac CS-100P") and 30 parts by weight. Wheat flour (strong flour) 1
3 parts by weight were added to 00 parts by weight. Therefore, trehalose as a disaccharide is contained in 2.1 parts by weight based on 100 parts by weight of flour, and calcium stearyl lactate as an emulsifier is contained in 0.9 part by weight based on 100 parts by weight of flour. Other configurations are the same as in Example 1 to produce bread crumbs, and in the same manner as in Example 1 to produce shrimp fries using the obtained bread crumbs as a batter,
As in Example 1, frozen storage, refrigerated storage, and frozen storage were repeated. Thereafter, the shrimp fry was cooked in a microwave oven and subjected to a sensory evaluation test by six panelists. The two panelists evaluated that they had a very crispy texture (evaluation 5). The three panelists
It was evaluated that there was a crisp texture (evaluation 4). The remaining one evaluated it as having a slightly crisp texture (evaluation 3). The results are also shown in Table 1.

Comparative Example 1 Bread crumbs were produced in the same manner as in Example 1 without using any bread crumb improving agent, and shrimp fries were produced using the obtained bread crumbs as a batter.
After repeating frozen storage, refrigerated storage, and frozen storage in the same manner as in Example 1, the shrimp fry was cooked in a microwave oven, and a sensory evaluation test was performed by six panelists. Evaluated that it had absorbed water and was soaked that there was no crispy crispy feeling as bread crumbs (Evaluation 1), and that the remaining one panelist had no moist and almost crispy crispy feeling. It was evaluated (Evaluation 2). The results are also shown in Table 1.

Comparative Example 2 As a bread crumb improver, calcium stearyl lactate (trade name "Belac CS-100P", manufactured by Vegan Tsusho Co., Ltd.) as an emulsifier was added in an amount of 0.1% based on 100 parts by weight of flour. Bread crumbs were manufactured in the same manner as in Example 1 using only 5 parts by weight, and shrimp fries were manufactured using the obtained bread crumbs as a batter. Then, the obtained shrimp fry was repeatedly frozen, refrigerated, and frozen as in Example 1, and then cooked in a microwave oven, and subjected to a sensory evaluation test by six panelists. One panelist rated very crispy crispy (evaluation 5), and two panelists also rated crispy crispy (evaluation 4), while three panelists rated slightly crispy. It was evaluated that there was a crispy crispy feeling (evaluation 3). The results are also shown in Table 1.

Comparative Example 3 As a bread crumb improver, trehalose as disaccharide (trade name “Trehaose” manufactured by Hayashibara Shoji Co., Ltd.) was used in an amount of only 1.5 parts by weight based on 100 parts by weight of flour. Bread crumbs were produced in the same manner as in Example 1, and shrimp fries were produced using the obtained bread crumbs as a batter. Then, the shrimp fry was repeatedly frozen, refrigerated, and frozen as in Example 1, then cooked in a microwave oven, and subjected to a sensory evaluation test by six panelists. The panelists
Although it was evaluated that there was a crispy crispy feeling (evaluation 4), the remaining four panelists evaluated that there was a slightly crispy crispy feeling (evaluation 3). Table 1 shows the results
It is described together.

[Comparative Example 4] As a bread crumb improver, 25 parts by weight of calcium stearyl lactate (manufactured by Vegan Tsusho Co., Ltd., trade name "Berak CS-100P") as an emulsifier, and a protein powder (Kyowa High Foods Co., Ltd.) Made by company,
And 75 parts by weight of trade name “regular gluten A”). 3 parts by weight of the produced bread crumb improving agent was added to 100 parts by weight of flour (strong flour). Therefore, calcium stearyl lactate as an emulsifier is contained in 0.75 parts by weight based on 100 parts by weight of flour, and protein powder is contained in 2.25 parts by weight based on 100 parts by weight of flour. Except for the above, bread crumbs were manufactured in the same manner as in Example 1, and shrimp fries were manufactured using the obtained bread crumbs as a batter. Then, similarly to the first embodiment, after repeating frozen storage, refrigerated storage, and frozen storage,
The shrimp fry was cooked in a microwave oven and subjected to a sensory evaluation test by six panelists. As a result, four panelists evaluated that they had a crisp texture (evaluation 4). The panel evaluated that there was a slightly crisp texture (evaluation 3). The results are also shown in Table 1.

[0015]

[Table 1]

[0016]

As described above, the bread crumb of the present invention is used because the bread crumb improving agent containing a disaccharide and an emulsifier is blended at an appropriate ratio to wheat flour. Even if the fried food batter is frozen and stored and then cooked in a microwave oven, a very crispy crispy feeling can be obtained. Further, in the method for cooking fried food of the present invention, even if the fried food batter using such bread crumbs is frozen and stored for a long period of time, an extremely crispy crispy feeling can be obtained, so that the fried food can be easily eaten. it can.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 1/48 A23L 1/48 (72) Inventor Masaki Chino 1-3-5 Wakamatsudai, Sakai-shi, Osaka 102 F-term (reference) 4B025 LB04 LB05 LB06 LB07 LB08 LG04 LG26 LG32 LK01 LP12 4B032 DB30 DG02 DK09 DK12 DK21 DK22 DK33 DL20 4B035 LC03 LE17 LE18 LG13 LG15 LG18 LG19 LG35 LK13 LP07 4B0H13 LP03 L06 LP03 L06 LP03

Claims (10)

[Claims] 1. A bread crumb improver comprising a disaccharide and an emulsifier. 2. The bread crumb improving agent according to claim 1, further comprising a protein. 3. A bread crumb comprising the bread crumb improving agent according to claim 1 and wheat flour. 4. The content of the disaccharide is 0.1 to 10 parts by weight and the content of the emulsifier is 0.0 to 100 parts by weight of flour.
The bread crumb according to claim 3, wherein the amount is 1 to 10 parts by weight. 5. The bread crumb according to claim 3, wherein the content of the protein is 0.1 to 10 parts by weight based on 100 parts by weight of the flour. 6. The bread crumb improver or bread crumb according to claim 1, wherein the disaccharide is trehalose. 7. A processed food using the bread crumb according to any one of claims 3 to 6. 8. The processed food according to claim 7, which is a frozen food. 9. The method according to claim 7, which is fried.
Or the processed food of 8. 10. A bread crumb comprising a disaccharide, an emulsifier and, if desired, a protein.