JP2006115713A - Bread crumb and fried food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain bread crumbs capable of holding crispy feeling and dry feeling even with the long lapse of time after frying and excellent in time-lapse tolerance after frying and to provide a fried food using the bread crumbs. <P>SOLUTION: The bread crumbs are obtained by containing 5-50 pts.mass of sorghum flour based on 100 pts.mass of wheat flour in a raw material. The fried food produced by using the bread crumbs is also provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to bread crumbs that have tolerance over time after frying, and fried foods using the bread crumbs.

Usually, bread crumbs are produced by pulverizing and drying bread obtained by baking dough prepared by yeast fermentation using wheat flour as a raw material. The breaded fried food fried using breadcrumbs loses the crispy and dry feeling (feeling less sticky) as time elapses after frying and the moisture in the material moves to the breadcrumbs of the clothing. There is a problem.
As a conventional technique of bread crumbs having resistance to aging after frying, bread crumbs (Patent Document 1) in which 30 to 250 parts by weight of corn flour are mixed with 100 parts by weight of wheat flour as a main raw material are known. Was insufficient.
JP-A-4-53459

  An object of the present invention is to provide bread crumbs that can retain a crispy feeling and a dry feeling even after a long time after frying and have excellent resistance to aging after frying, and fried foods using the bread crumbs. .

As a result of various studies, the present inventors have found that the above object can be achieved by mixing sorghum powder with bread crumb raw materials, and have reached the present invention.
That is, this invention provides the bread crumbs characterized by containing 5-50 mass parts sorghum powder with respect to 100 mass parts of wheat flour in a raw material.
Moreover, this invention provides the fried food manufactured using the said bread crumbs.

  According to the bread crumbs of the present invention, it is possible to produce a fried food that retains a crispy feeling and a dry feeling even after a long time has passed since frying.

Hereinafter, the breadcrumbs of the present invention and the fried food using the breadcrumbs will be described in detail with respect to preferred embodiments thereof.
The sorghum powder used in the present invention is produced by milling seeds of sorghum, which is an annual grass of the family Gramineae, also known as corn, kaorian, and milo. A sorghum powder is not specifically limited, A commercial item can be used.
The sorghum powder is blended in an amount of 5 to 50 parts by mass, preferably 15 to 30 parts by mass with respect to 100 parts by mass of wheat flour in the bread crumb material. When the blending amount of the sorghum powder is too small, the aging resistance after frying cannot be obtained, and a dry feeling cannot be obtained. On the other hand, if the amount is excessive, the fried clothes become stiff and powdery, resulting in poor taste and texture.

The wheat flour used in the present invention is not particularly limited, and wheat flour normally used as a bread crumb raw material can be used.
In addition to yeast, the bread crumbs of the present invention can be appropriately blended with auxiliary materials such as fats and oils such as shortening ordinarily used in the production of bread crumbs, salt, and sugars as necessary.
The bread crumbs of the present invention can be produced in the same manner as in the conventional bread crumb manufacturing method except that sorghum powder is blended in the above ratio with wheat flour which is the main ingredient of bread crumbs.

The fried food of the present invention is manufactured using the bread crumbs of the present invention described above, and is manufactured in the same manner as the conventional method for producing fried foods except that the bread crumbs of the present invention are used as bread crumbs. .
In addition, the material of the fried food of the present invention is not particularly limited, and the bread crumb of the present invention can be applied to materials that are usually used for fried foods such as livestock meat, seafood, and vegetables. .

  Next, examples and comparative examples will be given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Examples 1-4 and Comparative Examples 1-2
-Preparation of bread crumbs With respect to 100 parts by weight of the main raw material blended with wheat flour and sorghum powder in the proportions shown in Table 1, yeast 2.0 parts by weight, shortening 2.0 parts by weight, salt 2.0 parts by weight, water 67 parts by weight The breads obtained by blending the parts and charging bread dough by a straight method and baking were stored overnight in a refrigerator, and then 15-mesh through breadcrumbs were obtained using a grinder.

-Manufacture of fried food with bread crumbs After the bread crumbs obtained above were adhered to battered pork shoulder loin, they were fried with soybean white squeezed oil at 175 ° C for 7 minutes 30 seconds to obtain fried foods, respectively.

・ Evaluation of fried food The fried food obtained was allowed to stand at room temperature for 10 minutes and then rapidly cooled to 20 ° C. with a vacuum cooler. Stored in a bath for 12 hours. The fried food after storage for 12 hours and the fried food immediately after frying were subjected to sensory evaluation for crispy feeling and dry feeling. In the evaluation method, five skilled panelists scored according to the following evaluation criteria, and the average value was used as the evaluation score for each fried food. These results are shown in Table 2.
Evaluation criteria-Crispy feeling 5 points: Very crispy.
4 points: Crispy.
3 points: Slightly crispy.
2 points: The crispy feeling is weak.
1 point: There is no crispy feeling.
・ Dry feeling (feels less sticky)
5 points: very dry.
4 points: Dry.
3 points: Slightly dry.
2 points: There is not much dry feeling.
1 point: There is no dry feeling.

Claims (2)

  Bread crumb characterized by containing 5-50 mass parts sorghum powder with respect to 100 mass parts of wheat flour in a raw material. The fried food manufactured using the bread crumbs of Claim 1.