JP2010022222A - Hard type bread crumb and meat processed product using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide hard type bread crumb not containing not only a quality-improving agent such as yeast food, but also an emulsifier, fats and oils (shortening or the like), butter, and powdered skim milk, and to provide a meat processed product using the bread crumb. <P>SOLUTION: There is provided the hard type bread crumb prepared by fermenting, baking and crushing mixed raw materials comprising at least, based on 100 pts.wt. of wheat flour, 0.1 to 3 pts.wt. of yeast, and 0.1 to 2 pts.wt. of salt. Provided is a meat processed product using a product obtained by immersing 100 pts.wt. of the bread crumb in a vegetable juice and 360 to 470 pts.wt. of crushed vegetables. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to hard type bread crumbs not containing quality improvers such as yeast food, emulsifiers, fats and oils (shortenings), butter, skim milk powder, and processed meat products using the bread crumbs.

  In recent years, the prevalence of food allergies under the age of 3 has been about 10%, of which about 60% are said to have chicken eggs and dairy products as allergens. Recently, there have been cases where food allergies have developed since adulthood, and an increasing number of people are seeking foods that do not contain these two major allergens, “eggs” and “milk”.

Therefore, in processed meat products, "egg" used for the purpose of punching, masking (deodorizing livestock meat) and bridging, and "milk (butter, Attempts have been made to eliminate "skim milk powder" (Patent Document 1 by the present inventors, etc.).
For example, with regard to “egg”, the binding effect of salt is used to replace the bridging effect, and the use of domestic fresh chickens that are fresh and odorless eliminates the masking effect and eliminates the use of eggs. There is a way to do it.

On the other hand, “milk” is derived from bread crumbs kneaded into processed meat products. Unlike bread crumbs for fried foods, low-priced bread crumbs for kneading into processed meat products have been selected, ground, dried, and sized so-called industrial wastes such as the ears of bread (or cooking bread). (Ie red bread crumbs) are used.
Such red bread crumbs contain not only “milk” ingredients derived from butter and skim milk powder, but also wheat flour, sugar, fats and oils (shortening, etc.), yeast, salt, emulsifiers, quality improvers (yeast food, etc.) as raw materials. This is the current situation.

Shortening, which is a solid fat, is blended in order to increase bread volume and improve bread-making properties. The emulsifier is an anti-aging agent that retains moisture, and is blended to keep the baked bread softer for a longer time. Yeast food, as the name suggests, is a nutrient that yeast eats, because it makes it easier to handle bread dough (because it can predict the degree of fermentation) (because it can produce a lot of fluffy bread at one time) to increase productivity. It is blended.
Recently, not only “milk” component but also “shortening” in which trans fatty acid is concerned, “emulsifier” which is a synthetic additive such as glycerin fatty acid ester, ammonium chloride, calcium carbonate, phosphate, etc. There has also been a demand to make “yeast food”, which is made by mixing 4 to 5 items selected from synthetic additives, unused (no formulation).

Furthermore, in addition to such requests, consumers are also worried about what they are using for the “spices” listed in the raw material column of the package of processed products.
Japanese Patent Application No. 2007-174941

  In consideration of the above situation, the present invention uses hard bread crumbs that do not contain emulsifiers, fats and oils (shortenings, etc.), butter, skimmed milk powder, and quality improvers such as yeast food, and the bread crumbs An object is to provide processed meat products.

In order to solve the above problems, the present inventors have used industrial waste such as bread ears in order to omit “milk” components, fats and oils (shortening), and other additives (yeast food, emulsifier). Starting with baking bread consisting only of wheat flour, yeast, and salt instead of red bread crumbs, focusing on making the crushed bread crumbs, and as a result of repeated trial and error,
By specifying the mixing ratio of each raw material to be used, fermentation conditions when making bread, etc., it is found that desired bread crumbs can be obtained in industrial production, and furthermore, by using this bread crumbs, “egg” The present inventors have also found that processed meat products that can enjoy the taste of meat and raw materials can be produced not only with inferior moldability and texture but also without “milk”.

That is, the hard type bread crumbs of the present invention are fermented, baked and pulverized from a mixed raw material containing at least 0.1 to 3 parts by weight of yeast and 0.1 to 2 parts by weight of salt with respect to 100 parts by weight of wheat flour. is there. As a result, in addition to “eggs” and “milk (butter, non-fat dry milk)”, “oil and fat (shortening)”, “emulsifier” and “yeast food”, which were traditionally essential ingredients for industrially produced bread (crumbs), It becomes possible not to mix | blend, Furthermore, the mixing | blending ratio of sugar and salt can also be reduced by making them unblended.
At this time, it is preferable that it is a hard type bread crumb which has the hardness which a grinding | pulverization starts with a 1.5 times or more load from a reference | standard product. This reference product may be a general bread crumb containing fats and oils, yeast food, emulsifiers, etc., and in the present invention, 1 to 10 parts by weight of sugar, 1 to 10 parts by weight of fat and oil with respect to 100 parts by weight of flour, A mixed raw material containing at least 0.1 to 3 parts by weight of yeast, 0.1 to 3 parts by weight of salt, 0.1 to 1 part by weight of an emulsifier, and 0.01 to 0.1 parts by weight of yeast food, Bread crumbs fermented, baked and crushed under the same conditions as bread crumbs will be used.

The processed meat product of the present invention is preferably prepared by immersing 100 parts by weight of the hard type bread crumbs as described above in 360 to 470 parts by weight of vegetable juice and crushed vegetables. And / or onions are more preferred.
About this livestock meat processed product, what mixed the said immersion material and livestock meat may be sufficient.
The processed meat product of the present invention includes not only livestock meat but also processed products using seafood meat or poultry meat.

In the hard type bread crumbs of the present invention, it is important to first ferment a mixed raw material containing at least 0.1 to 3 parts by weight of yeast and 0.1 to 2 parts by weight of salt with respect to 100 parts by weight of wheat flour.
If the blending amount of yeast is too small, the degree of fermentation becomes insufficient, and the amount of carbon dioxide discharged is reduced. If too much, the effect of fermentation is saturated and wasted.
If the amount of sodium chloride is too small, harmful microorganisms such as lactic acid bacteria and butyric acid bacteria may grow, and the dough may become more sticky and workability may be reduced. If the amount is too large, the control effect of these (the growth of harmful microorganisms and the degree of stickiness of the dough) will be saturated, and the finished bread crumb will have a strong salty taste.
In addition, the hard type bread crumbs in the present invention are dry bread crumbs, which are harder in texture and the like than the above-mentioned reference products (specifically, crushed with a load 1.5 times or more than the reference products) It has the hardness to start).

  The main component of wheat flour is classified into strong flour, semi-strong flour, medium strength flour, and weak flour depending on the protein content relative to starch, and is usually selected depending on the type of bread to be produced. In the present invention, strong powder or semi-strong powder is preferably used.

Raw yeast is used as the yeast.
What is necessary is just to use what is generally marketed as salt as it is.

In the present invention, in addition to the flour, yeast and salt, in consideration of industrial productivity, in order to shorten the fermentation time of yeast, 0.1 to 5 parts by weight of sugar is added to 100 parts by weight of flour. You may mix | blend.
As this sugar, fine white sugar, granulated sugar, white disaccharide, tri-warm sugar, medium disaccharide, Wasanbon, brown sugar, etc. may be used.

The hard type bread crumbs of the present invention are obtained by mixing such raw materials at the above-mentioned mixing ratio, fermenting them, and then pulverizing the bread obtained by baking.
Typical bread crumb dough manufacturing methods include the straight method, the middle seed method, the liquid seed method, the medium noodle method, etc. Among them, the straight method that mixes all ingredients of bread dough from the beginning for good production efficiency. preferable.

For example, in the straight method, all raw materials of bread crumb dough are kneaded using a mixer, etc., subjected to primary fermentation in a fermentation room, divided by a divider, molded and filled with a molder, and then put into a baking machine. Secondary fermentation may be performed.
In the hard type bread crumbs of the present invention, primary fermentation is 30 to 35 ° C., humidity 78 to 82%, 40 to 60 minutes, secondary fermentation is 38 to 40 ° C., humidity 80 to 90%, 70 It is preferable that it is -80 minutes. By shortening the primary fermentation time and lengthening the secondary fermentation time compared to the fermentation time of typical breadcrumbs for commercial breadcrumbs, no “fat (shortening)” or “east food” is formulated. Despite this, the dough can be expanded moderately (to the minimum required level for breadcrumb use).

As a method for baking bread dough, either a roasting method (for example, baking the dough in dry air of 180 ° C. or higher) or an electrode method (for example, baking the dough by applying a voltage of 100 to 200 V). Although it is good, an electrode method that does not cause burnt (crust) is preferable.
The resulting bread is aged prior to grinding. As aging conditions, for example, it may be left in a cooling room at a room temperature of 15 ° C. or lower for 1 to 24 hours.

After aging, the hard type bread crumbs of the present invention are obtained by pulverizing to a predetermined roughness by a conventional method.
When kneaded into processed meat products as will be described later, the dryness of bread crumbs affects the moisture content of the dough, and the grain size of bread crumbs affects the appearance and binding force, so the moisture content is 9-15%, the grain size Is preferably about 4-5 mesh.

The hard type bread crumbs of the present invention start pulverization with a load of 1.5 times or more, more preferably 1.5 to 2.5 times the standard products (general bread crumbs including fats, yeast foods, emulsifiers, etc.) What is necessary is just to have the hardness to do. If it has such hardness, when it knead | mixes in the livestock meat processed goods mentioned later, it will bring about a favorable food texture.
The standard product in the present invention is 1 to 10 parts by weight of sugar, 1 to 10 parts by weight of fats and oils, 0.1 to 3 parts by weight of yeast, 0.1 to 3 parts by weight of salt, A mixed raw material containing at least 1-1 part by weight and at least 0.01-0.1 part by weight of yeast food is fermented, baked and crushed breadcrumbs under the same conditions as the breadcrumbs of the present invention.
As a method for specifying hardness, for example, a sample (bread crumbs of the present invention, bread crumbs of a reference product) may be measured one by one with a hardness meter (push-pull scale) and compared.

Since the hard type bread crumbs of the present invention are made of wheat flour, yeast and salt, the color tone is white, healthy and excellent in the flavor (flavor) of traditional bread. In addition, because it contains no oils and fats, you can enjoy a “crisp” texture rather than “crisp”.
Therefore, when such hard-type bread crumbs of the present invention are kneaded into processed meat products, the moldability and texture do not deteriorate at all, even without including “eggs” and “milk”. You can make better use of the taste (taste) of vegetables. For example, you can change the tomato paste used in the sauce to something close to raw (low concentration), or zero oil or cheese in the sauce. Or processed meat products that do not need to be thicker than necessary (condiments and spices).
The processed meat product is not particularly limited as long as it is processed food using bread crumbs, and examples thereof include hamburger, meatballs, croquettes and the like.

Since the hard type bread crumbs of the present invention have the above-mentioned hardness, when kneading into processed meat products, liquid << for example, water, seasoning liquid, oil, vegetable juice / fruit juice (dried vegetables / fruits> It is preferable that the paste is used after being softened with >> such as the one obtained by filtering the paste) or the moisture from the pulverized vegetables and fruits.
Specifically, depending on the type and taste of processed meat products, 100 parts by weight of hard type bread crumbs are immersed in 360 to 470 parts by weight of vegetable juice and crushed vegetables, more preferably 400 to 430 parts by weight. It is mentioned as a suitable example to use after making it let it. If the amount of the liquid with respect to the bread crumb is too small, the bread crumb is not sufficiently swollen, and the bread crumbs appear in the form of white spots on the surface of the processed livestock meat product, resulting in a poor appearance. Also, if the amount of liquid is too large, the bread crumbs will be too soft and will not serve as a tie.

Examples of the vegetables include garlic, ginger, tomatoes, onions, carrots, radishes, potatoes, corn, potatoes, pumpkins, among others, ginger juice and other materials such as livestock meat soaked in crushed onions It is preferable to mix with.
About ginger juice, what filtered the paste which grinded raw ginger is used suitably. If the crushed onion is too large, moisture will not be sufficiently produced. For example, a raw onion peeled and cut into a particle size of about 3 mm with a dicing machine may be used.

When dipping in both ginger juice and crushed onion which is one of the above preferred embodiments, 12 to 20 parts by weight of ginger juice and 350 to 450 of crushed onion with respect to 100 parts by weight of the hard type bread crumbs of the present invention. The weight part may be used.
As for the immersion time in the liquid, although it depends on the temperature, it is necessary to carry out until the bread crumbs do not appear as white spots in the finished product (processed meat product), and it is usually about 1 to 5 minutes at room temperature. .

The hard breadcrumbs of the present invention can be industrially produced despite being made of wheat flour, yeast, and salt.
Therefore, not only “milk” ingredients derived from butter and skimmed milk powder, but also “emulsifiers” and “yeast foods” that are synthetic additives, and “shortening” in which trans fatty acids are concerned are not used (no formulation). be able to. Furthermore, the compounding ratio of salt and sugar (relative to the entire bread crumb) can be minimized by eliminating them.

Such a processed meat product using bread crumbs can further eliminate target allergens other than wheat by not adding “egg”, and the texture tends to be rather soft.
In addition, by using bread crumbs that are healthy and simple in flavor (flavor) of bread according to the present invention, the taste (taste) of meat and vegetables (which is a material of processed meat products) can be further utilized. There are few spices mix | blended with this processed product, and the sauce etc. (entangled with this processed product) can also be changed into a light (light) taste.

<Manufacture of hard breadcrumbs>
Example 1
The following formulation was processed by the following process operations to produce the hard type bread crumbs of the present invention.
(Combination)
Flour 100 parts by weight Sugar 2 parts by weight Yeast 1.5 parts by weight Salt 0.6 parts by weight Water 60 parts by weight

(Process) Straight method The said raw material was kneaded and primary fermentation (temperature 32 degreeC, humidity 80%, 40-50 minutes) was performed. Next, the obtained dough was molded and molded and subjected to secondary fermentation (temperature 38 to 40 ° C., humidity 80 to 90%, 70 minutes).
The bread obtained by baking (voltage 200 V, energizing for 15 minutes) was aged at room temperature of 15 ° C. or lower for 24 hours.
After aging, the bread was crushed using a grinder to obtain bread crumbs having a moisture content of 12.0 ± 2% and a particle size of 5 mesh (flakes).
When the obtained bread crumb was measured with a hardness meter, pulverization started at 0.26 kgf.

<Manufacture of conventional bread crumbs (standard products)>
Comparative Example 1
The following blend, fermentation conditions, primary fermentation temperature 32 ° C, humidity 80%, 70 minutes. Secondary fermentation is temperature 38 ° C, humidity 80%, 90 minutes, and the process is primary fermentation (70 minutes) → punch (30 minutes) → split / maru (bench 20 minutes) → molding → secondary fermentation ( 90 minutes) → baked bread crumbs at 200 ° C. (40 minutes) and used as a standard product.
(Combination of standard products)
Flour 100 parts by weight Sugar 4 parts by weight Oil (including shortening and butter) 4 parts by weight Yeast 1.6 parts by weight Salt 2 parts by weight Nonfat dry milk 2 parts by weight Emulsifier 0.2 parts by weight Quality improver (yeast food) 0.1 parts by weight 72 parts by weight of water

When the obtained bread crumbs were loaded under the same conditions as in Example 1, pulverization started at 0.12 kgf.
Thus, it turned out that the hard type bread crumb (Example 1) of this invention has the hardness which a grinding | pulverization starts with a load about twice as much as a reference | standard goods (comparative example 1).

<Manufacture of processed meat products>
Example 2
10 kg of bread crumbs obtained in Example 1 were immersed in 1.5 kg of ginger juice and 40 kg of crushed onion at 20 ° C. for 5 minutes.
Inner feathers are screw-type mixers and bread crumbs soaked in ginger juice and crushed onions are added together with 160 kg of ground chicken, 4.5 kg of potato starch, 1.0 kg of sugar and 1.0 kg of salt and mixed for 3 minutes did.
The resulting mixture was molded into 15 g meatballs per piece with a molding machine and fried in rapeseed oil at around 150 ° C. for 4 minutes.
A sauce consisting of 90kg of tomato paste with a concentration of 6-8 times, 70kg of vinegar, 45kg of mirin, 40kg of soy sauce, 125kg of granulated sugar, 30kg of corn starch, 8kg of salt, 0.5kg of white pepper and 450kg of water. The chicken meatballs were manufactured.

Example 3
20 kg of bread crumbs obtained in Example 1 were immersed in crushed onion 72 kg at 20 ° C. for 5 minutes.
The bread crumbs soaked in the crushed onion into a screw type mixer with the inner wings were added together with 200 kg of ground chicken, 0.5 kg of white pepper, 0.5 kg of nutmeg powder, and 1.0 kg of salt and mixed for 5 minutes.
The obtained mixture was molded into a hamburger shape of about 60 g per unit with a molding machine, and fried in rapeseed oil at around 150 ° C. for 3 minutes.
To the obtained hamburger, 80 kg of tomato paste having a concentration of about 6 to 8 times, 30 kg of vinegar, 100 kg of Worcester sauce, 30 kg of soy sauce, 80 kg of granulated sugar, 25 kg of potato starch, 4 kg of salt, 0.7 kg of nutmeg powder, 0.7 kg of sage powder A chicken hamburger was prepared by filling a sauce consisting of 0.7 kg of clove powder, 0.15 kg of laurel powder, 0.15 kg of cinnamon powder, 60 kg of onion paste, 9 kg of apple paste, 1 kg of chopped potato and 480 kg of water.

<Manufacture of conventional processed meat products>
Comparative Example 2
In the same mixer as in Example 2, together with 15 kg of bread crumbs obtained in Comparative Example 1, 150 kg of ground chicken, 40 kg of crushed onion, 1.5 kg of ginger juice, 10 kg of egg white, 4.5 kg of potato starch, 1 kg of sugar, 1 kg of salt Then, 0.05 kg of white pepper was added and mixed for 3 minutes.
The obtained mixture was molded and fried in a meatball shape in the same manner as in Example 2.
To the obtained meatballs, 85 kg of tomato paste having a concentration of about 8 to 10 times, 75 kg of vinegar, 50 kg of mirin, 45 kg of soy sauce, 30 kg of salad oil, 125 kg of granulated sugar, 30 kg of corn starch, 12 kg of salt, 0.45 kg of white pepper, 450 kg of water A chicken meatball was prepared by filling a sauce consisting of

Comparative Example 3
180 kg of ground chicken, 25 kg of crushed onion, 10 kg of egg white, and 1 kg of salt were added to the same mixer as in Example 3 together with 25 kg of bread crumbs obtained in Comparative Example 1, and mixed for 3 minutes.
The obtained mixture was molded and fried in a hamburger shape in the same manner as in Example 3.
To the obtained hamburger, 75 kg of tomato paste having a concentration of about 8 to 10 times, 20 kg of vinegar, 130 kg of aster sauce, 35 kg of soy sauce, 70 kg of granulated sugar, 25 kg of potato starch, 4.5 kg of salt, 10 kg of cheddar cheese, 0.8 kg of nutmeg powder Hamburger mix (including sage, clove, laurel, cinnamon, coriander, ginger, pepper, crust, onion, garlic, paprika, celery seed, mace, cumin, red pepper, allspice) 3kg, onion paste 50kg, water 350kg A chicken hamburger was prepared by filling a sauce consisting of

  The processed meat product using the bread crumbs of the present invention obtained in Example 1 (Examples 2 and 3) is compared with the processed meat product using the conventional bread crumbs obtained in Comparative Example 1 (Comparative Examples 2 and 3). Despite the elimination of egg and milk components, the same molding machine / mixing machine can be used as is, and the appearance after molding and frying is also the same (without the bread crumbs being visible as white spots) Met.

Moreover, about the processed meat products (Examples 2 and 3) using the bread crumbs of the present invention obtained in Example 1, the processed livestock meat products (Comparative Examples 2 and 3) using the conventional bread crumbs obtained in Comparative Example 1 A questionnaire on “taste”, “texture”, and “look” was conducted for heavy users who currently eat at least once a month (valid responses: 40 families (55 people)). The results are shown in Table 1.
In the table, if you feel that it is inferior to Comparative Examples 2 and 3 (not good, hard, soft, and unsatisfactory, you are worried about the color of the sauce, etc.), it is the same as Comparative Examples 2 and 3. What feels to the extent “normal”, compared to Comparative Examples 2 and 3 (delicious, soft, just good, handmade feeling, appetite etc.) What feels “good”, Comparative Examples 2 and 3 Those who feel that they are much better than those are evaluated as “very good”.

In addition, in the above questionnaire compared with the conventional products (Comparative Examples 2 and 3), “It was soft and soft”, “It feels soft when you put it in your mouth” Comments such as “It was sour” and “Tomatoy and delicious” were also received.
Thus, in the meatballs and hamburgers of Examples 2 and 3, as a result of using bread crumbs that are healthy and excellent in the flavor (flavor) of traditional bread, the sauce to be filled to make the taste of meat and vegetables themselves more effective In recent years, 1) reduce the amount and type of spices used, 2) stop using oil and cheese, 3) reduce the concentration of tomatoes, etc. ) It turns out that it can be used as a taste.

Reference example 1
Chicken meat balls were produced in the same manner as in Example 2 except that 10 kg of bread crumbs obtained in Example 1 were immersed in 1.5 kg of ginger juice and 30 kg of crushed onions.
Reference example 2
Chicken meat balls were produced in the same manner as in Example 2 except that 10 kg of bread crumbs obtained in Example 1 were immersed in 3.0 kg of ginger juice and 50 kg of crushed onions.

The processed meat product obtained in Reference Example 1 had crumbs protruding in the form of white spots on the surface, the appearance was poor, and the texture was also soft.
The processed meat product obtained in Reference Example 2 had no spots on the surface, but had a very soft texture and a sticky feeling.

Since the hard type bread crumbs of the present invention are composed of wheat flour, yeast, and salt, not only “milk” components derived from butter and skim milk powder, but also “emulsifiers” and “yeast foods” that are synthetic additives, and trans fatty acids are concerned. No “shortening” is used (no compounding).
Therefore, it is suitable for people who are allergic to eggs and milk, those who are highly interested in health, and the like.

Claims (6)

  Hard type bread crumbs obtained by fermenting, baking and pulverizing a mixed raw material containing at least 0.1 to 3 parts by weight of yeast and 0.1 to 2 parts by weight of salt with respect to 100 parts by weight of wheat flour.   Hard type bread crumbs according to claim 1, having a hardness at which pulverization starts with a load of 1.5 times or more from a reference product.   The reference product is 1 to 10 parts by weight of sugar, 1 to 10 parts by weight of fats and oils, 0.1 to 3 parts by weight of yeast, 0.1 to 3 parts by weight of salt, and 0.1 to 1 part of emulsifier with respect to 100 parts by weight of flour. Hard type bread crumbs according to claim 2, wherein the bread crumbs are fermented, baked and pulverized mixed raw materials containing at least parts by weight and 0.01 to 0.1 parts by weight of yeast food.   Processed livestock meat using a product obtained by immersing 100 parts by weight of the hard type bread crumbs according to any one of claims 1 to 3 in 360 to 470 parts by weight of vegetable juice and pulverized vegetables.   The processed meat product according to claim 4, wherein the vegetable is ginger and / or onion.   A processed meat product obtained by mixing the soaked product according to claim 4 or 5 and livestock meat.