JP2001211848A - Breadcrumb - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent a softening phenomenon of a breadcrumb and to provide fried foods excellent in a crispy palatability and acicularity of the breadcrumb even in a cooking using a microwave oven. SOLUTION: This breadcrumb is produced by singly adding a high amylose starch or adding the high amylose starch together with a low-viscosity modified starch to grain flours.

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 used for fried foods suitable for cooking by heating in a microwave oven.

[0002]

2. Description of the Related Art As typical foods using bread crumbs, there are fried foods such as croquettes and tonkatsu, fried foods of bakery products (donuts), and foods baked with bread crumbs such as fried fish and gratin. . In these foods, bread crumbs express a unique crispy crispy texture, but with conventional bread crumbs, the moisture transfer from ingredients to bread crumbs occurs over time after frying, and the bread crumbs become dull The texture was like that and the crispy feeling had been lost.

[0003] Further, when the range of a fried product is increased, the moisture transfer from the ingredients to the bread crumbs occurs due to the evaporation of moisture during heating and cooking in a microwave oven, and the bread crumbs are softened, so that the characteristic crispy feeling is lost. At the same time, the sword standing characteristic of bread crumbs (the bread crumbs are stuck in a needle-like state) is lost, resulting in poor appearance.

[0004] In order to solve such a drawback, a method of producing bread crumbs by adding cellulose and pregelatinized starch (Japanese Patent Laid-Open Publication No. Hei 05-316982), a cold water swelling having a cold water solubility of 15% or less and a cold water swelling degree of 4 to 25 is proposed. For producing bread crumbs by using a basic starch (JP-A-10-210944), HLB5
PH consisting of the above sucrose fatty acid ester and saccharide compound
A method of spray-drying aqueous solutions or aqueous dispersions of Nos. 4 to 9 onto bread crumbs (JP-A-10-295303) and a bread crumb (JP-A-10-327787) manufactured by adding and blending propylene glycol alginate are proposed. Although some improvement effects are observed, various problems such as 1) the texture of the bread crumb immediately after frying is too hard and not good, and 2) the appearance and crispy feeling of the bread crumb after microwave cooking are insufficient. Is leaving. On the other hand, a method of using a coating material using a protein material and starch and / or flour in a fried food for reheating cooking in order to improve the texture after heating in a microwave oven (JP-A-10-327775) has also been disclosed. However, it relates to a coating agent corresponding to microwave cooking, and does not mention the production of bread crumbs at all.

[0005]

SUMMARY OF THE INVENTION The object of the present invention is mainly to overcome the above problems in bread crumb production, to prevent the softening of bread crumbs due to the transfer of moisture from ingredients of fried food to bread crumbs, and to use a microwave oven for heating. The aim is to provide bread crumbs that do not lose crispy and sword standing properties even when cooked. The present inventors have conducted various studies to achieve this object, and found that, together with flour, if high amylose starch is used alone or in combination with a low-viscosity modified starch, extremely good results can be obtained. The present invention has been completed.

[0006]

That is, the present invention is a bread crumb produced by adding high amylose starch to flour or, in addition, low-viscosity modified starch.

Flours used in the present invention include flour, rye flour, corn flour, rice flour and the like, and these can be used alone or as a mixture of two or more.

The high amylose starch used in the present invention only needs to have a higher amylose content than ordinary starch, and currently available high amylose starch is a class 5 high amylose corn starch having an amylose content of 50% or an amylose content of 70%. Class 7 high amylose corn starch. These starches may be raw starches or may be pregelatinized, and may be subjected to ordinary chemical treatment such as esterification, etherification, or acid treatment.

The modified starch used in the present invention has a viscosity of 5% at 500 ° C. at 30 ° C. with a B-type rotary viscometer.
It is preferably 0 cps or less. For example, there are starches such as cereals, potatoes, and beans that have been oxidized or acid-treated. These low-viscosity starches may be used as they are, or may be esterified or etherified. Ordinary chemical treatments such as crosslinking and cross-linking or pre-gelatinized treatments may be used.

The breadcrumbs of the present invention have a crispy texture immediately after frying but are not too hard, and have the effect of restoring the savory taste even after reheating in a microwave oven. The action mechanism is as follows. Conceivable. That is, ordinary bread crumbs make the texture worse by gluten in wheat flour causing “milling” due to moisture transfer from ingredients, but in the bread crumbs of the present invention, the high amylose starch in the ingredients is gelatinized during frying. Difficult, and does not cause aging because it does not age. In addition, the moisture transferred from the ingredients can be easily scattered without being bound in the starch granules when the range heating is applied, so that it seems that the sakumi can be easily restored. Furthermore, since low-viscosity starch has little glue characteristic of raw starch, it does not eliminate the lack of `` milling '' of high-amylose starch even when used in combination, and has the unique melting property of low-viscosity starch. It is considered that there is a synergistic effect of exerting and giving a lighter and softer texture.

The amount of high amylose starch to be added is preferably 3 to 30% by weight of the flour. 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, the texture tends to be hard.

[0012] The added amount of the low-viscosity modified starch is 10% of the flour.
It is preferable to be within the range of weight%. If the amount is more than this, the effect of preventing the softening of the bread crumb is small.

The total amount of the high amylose starch and the low-viscosity modified starch is preferably 3 to 30% by weight of the cereal flour.
As a result, it tends to have a hard texture.

The breadcrumbs of the present invention are obtained by baking bread with dough containing yeast, in addition to flour, high amylose starch and / or low-viscosity modified starch, followed by pulverization and, in some cases, drying. As the other ingredients, those used in the manufacture of bread crumbs are appropriately added and used. However, when the total amount of added starches exceeds 20% by weight of the grain classification, active gluten may be used in combination. desirable.

[0015]

EXAMPLES The present invention will be further described with reference to examples, but the present invention is not limited to these examples. In Examples, bread was made according to a conventional method using the blended raw materials shown in Table 1 and then pulverized to obtain raw bread crumbs. In addition, high amylose corn starch HS-7 manufactured by Honen Corporation was used as the high amylose starch. Gelcol R-100 manufactured by Honen Corporation was used as the low-viscosity modified starch.

In the comparative example, the raw materials were mixed with the ingredients shown in Table 1 to produce bread according to a conventional method, and then pulverized to obtain raw bread crumbs. In addition, Gelcol R-100 manufactured by Honen Corporation was used as the low-viscosity modified starch.

[0017]

【table 1】

In Test Example 1, the flour was sprinkled with flour on a cutlet of tonkatsu and the egg solution was allowed to adhere. Then, the bread crumbs obtained in the above Examples and Comparative Examples were dressed and fried at 175 ° C. for 4 minutes. After 30 minutes, or 5 hours after cooling at room temperature, after heating for 30 seconds per piece in a household 500W microwave oven, or after 1 week of freezing and storage at -20 ° C, heat and defrost in a household 500W microwave oven. After that, sensory evaluation was conducted by a large number of persons according to the evaluation criteria shown in Table 2, and the average results are shown in Table 3. From Table 3, using the breadcrumbs of the present invention immediately after frying,
It was confirmed that sakumi can be maintained even after heating in a microwave oven.

[0019]

[Table 2]

[0020]

[Table 3]

In Test Example 2, the breadcrumbs used in Test Example 1 were fried at 175 ° C. for 1 minute, and were heated at a temperature of 40 ° C. and a humidity of 85%.
FIG. 1 shows a change in water content when the sample was placed at constant temperature and high humidity for 12 hours and dried at 80 ° C. using a Mettler moisture meter. From FIG. 1, it was confirmed that the bread crumbs of the present invention had better moisture drying properties than bread crumbs not containing high amylose starch.

[0022]

According to the present invention, when a fried food is produced using the bread crumbs of the present invention, the food has a good texture, the crispy texture is not lost even when it is cooked in a microwave oven, and the appearance is excellent in sword standing. Fried food is obtained.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a table showing changes in water content when the bread crumbs of Examples 1 and 2 and Comparative Examples 1 and 2 are fried.

Claims (3)

[Claims] A bread crumb produced by adding high amylose starch to flours. 2. Bread crumbs produced by adding high amylose starch and low-viscosity modified starch to flours. 3. The addition amount of high amylose starch is 3 to 30% by weight with respect to flour, and the addition amount of low-viscosity modified starch is 0 to 10% by weight with respect to flour.
Or the bread crumb according to 2.