JP2011254740A - Functional bread crumb - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide functional bread crumbs having excellent adhesiveness to a food material.SOLUTION: There are provided the functional bread crumbs characterized in that at least any one kind selected from among a fermented seasoning or a fruit-based seasoning adheres to the surface of raw bread crumbs or dried bread crumbs; a method for producing the functional bread crumbs including allowing at least any one kind selected from among the fermented seasoning or the fruit-based seasoning to adhere to the raw bread or dried bread crumbs; and a method for producing a cooked product using the functional bread crumbs.

Description

  The present invention relates to a functional bread crumb, a method for producing the same, and a method for producing a cooked product using the functional bread crumb.

Bread crumbs are used as dressing materials for fried foods such as fries, croquettes and curry bread. For example, in order to obtain a cooked product using bread crumbs, it is common to attach a liquid such as a melted egg or water in advance to the surface of the ingredients (seed), then attach the bread crumbs to the ingredients, and then cook by heating. It is. However, there is a problem that it is difficult to uniformly apply the bread crumbs to the food material, and the bread crumbs are easily peeled off from the food material after the attachment (see Comparative Example 1 described later).
In order to improve the adherence of bread crumbs to foods, bread crumbs and a bread mix fried garment mix (see Patent Document 1) including pastes such as xanthan gum with high cold water swelling or cold water solubility have been proposed.
However, even if this bread crumb garment mix is used, the bread crumbs are easily peeled off from the ingredients, and it has not yet been possible to provide functional bread crumbs with good adhesion to the ingredients (comparative examples described later) 2).

JP-A-55-150870

  This invention makes it a subject to provide functional breadcrumbs with favorable adhesiveness with respect to a foodstuff in view of such a conventional problem and the actual condition.

  As a result of intensive research to solve the above problems, the present inventor used functional bread crumbs with fermented seasonings and fruit seasonings on the surface of bread crumbs, when using conventional bread crumbs. In comparison, the present inventors have found that a large amount of bread crumbs can be easily attached to the food and completed the present invention.

  That is, functional bread crumbs characterized in that any one or more selected from fermented seasonings and fruit seasonings are attached to the surface of raw bread crumbs or dried bread crumbs; A method for producing functional bread crumbs characterized in that any one or more selected from fermented seasonings and fruit seasonings is attached; production of cooked foods using the functional bread crumbs The method solves the above problems.

  According to the present invention, a large amount of bread crumbs can be easily attached to food. And if the foodstuff to which the said functional breadcrumbs were made to heat-cook, a lot of breadcrumbs will adhere at the time of eating, and the cooking goods with a favorable external appearance will be obtained.

  In the functional bread crumbs of the present invention, any one or more selected from fermented seasonings and fruit seasonings (hereinafter also referred to as “adhesives”) are attached to the surface of raw bread crumbs or dried bread crumbs. It is what. Furthermore, it is advantageous for obtaining a burnt of excellent color tone that the pigment adheres to the surface of the raw bread crumb or the dried bread crumb.

Here, the raw bread crumb refers to a state before drying, which is the final step of manufacturing dried bread crumbs described later, and the moisture content of the raw bread crumb is about 21 to 60% by mass, particularly 25 to 55% by mass. About% is preferable in terms of storage stability and texture.
At this time, the size of the raw bread crumbs may be fine, coarse, medium, or the like. Specifically, the average particle size is preferably 100 μm to 20 mm, particularly preferably 200 μm to 5 mm. The “average particle diameter” refers to a central cumulative value measured by Microtrac FSA.

In addition, dry bread crumbs are kneaded into raw materials for bread crumbs described later while appropriately adding water to obtain dough, and when yeast is blended in the kneaded dough, the straight rice method or the medium seed method is used. After bread making, it is obtained by grinding and drying. Moreover, when yeast is not mix | blended with the said kneading | mixing dough, it is obtained by grind | pulverizing the obtained expansion | swelling material or baking material after extrusion swelling or baking, and drying.
The size of the obtained dried bread crumbs may be any of fine, coarse, medium, etc. Specifically, the average particle size is preferably 100 μm to 20 mm, particularly preferably 200 μm to 5 mm. The “average particle diameter” refers to a central cumulative value measured by Microtrac FSA.
In addition, the moisture content of the dried bread crumb is preferably 2 to 20% by mass, particularly 3 to 10% by mass in terms of storage stability and texture.

  The above-mentioned raw materials for bread crumbs include wheat flour as a main component (hereinafter referred to as “raw flour”); flour other than wheat flour; salt; animal and vegetable oils and fats; emulsifiers; A protein enhancer; a thickener polysaccharide; an acidulant; a nutrient enhancer; a preservative; an enzyme agent; a pH adjuster; These components can be used alone or in combination of two or more.

Examples of the raw material flour include flour such as strong flour, semi-strong flour, medium flour, thin flour, durum flour (semolina, farina), etc. Among these, when producing breadcrumbs using yeast, medium flour Flour and strong flour are preferred. When bread crumbs are produced using an expansion agent or the like as appropriate without using yeast, thin flour or medium flour is preferred. These flours can be used alone or in combination of two or more.
The amount of the raw material flour in the raw material for bread crumbs is preferably 80 to 99% by mass, especially 85 to 99% by mass, and particularly 91 to 98% by mass in terms of cost.

In addition, the bread crumb contains a pigment, and unlike normal bread crumbs, sugars are not blended or even if they are blended, a small amount of food has a color tone of a cooked product at the time of eating, particularly a non-fried cooked product. It is advantageous because it becomes better.
Such pigment-containing bread crumbs can be produced, for example, by using a dough obtained by kneading while adding a coloring material and not adding a saccharide by heating or adding a small amount of saccharide and then adding water appropriately. .

Examples of the dye include annatto dye and paprika. Among these, an anato dye is preferable in that the color tone of a cooked product, particularly a non-fried cooked product, is good.
The anato dye is a substance mainly composed of bixin and norbixin obtained by extraction from a seed coating of the genus Benixi ( Bixa orellana LINNE), and the anato dye has a yellow to orange color. Yes [May 23, 1996, Sanka No. 56 Director General of Health and Welfare Bureau, Ministry of Health and Welfare “Regarding the labeling of additives based on the Food Sanitation Law” / Attachment 1: See List of Items in Existing Additives List]
Examples of the extraction means include a method of extracting with hot oil or propylene glycol; a method of removing the solvent after extraction with hexane or acetone at room temperature; a hot alkaline aqueous solution (for example, alkali metals such as potassium and sodium) (Aqueous solution), hydrolyzed, and neutralized (see Food Additives Handbook, Nao Kishi, Food and Science, 2005, p. 101).
Such anato dyes are available as commercial products. For example, “Powder Sun Orange (registered trademark) series” manufactured by San-Ei Gen FFI Co., Ltd., for example, Powder Sun Orange (registered trademark) No. 1 etc. are mentioned.
The state of the anato dye is not particularly limited, and examples thereof include a state dissolved or suspended or emulsified in a liquid or a powder form. Among these, a state dissolved or suspended or emulsified in a liquid, It is preferable in terms of dispersibility.

It is preferable that 0.001% by mass to 1% by mass of the above pigment is blended with respect to the raw material flour for bread crumbs in terms of dry matter, since the color tone of the cooked product at the time of eating becomes good.
When the anato dye is used, the blending amount (in terms of dry matter) is preferably 0.001% by mass to 0.3% by mass and more preferably 0.002% by mass in terms of norbixin with respect to the raw material flour. It is advantageous to set it to ˜0.1% by mass, particularly preferably 0.003 to 0.05% by mass, since the color tone of a cooked product, especially a non-fried cooked product, becomes good.
Here, the compounding amount of the anato dye is obtained from a calibration curve using norbixin as a standard after dissolving the anato dye in an alkaline aqueous solution. Specifically, for example, a known quantitative method ("Food Additive Measurement Method in Foods," Second Edition, May 20, 1993, Kodansha Scientific, pages 308-311) is used. be able to.

Examples of the saccharide include sucrose, glucose, maltose, trehalose, sugar alcohol, dextrin having a DE value of 10 or less, and inulin. Among these, maltose, trehalose, sugar alcohol, dextrin having a DE value of 10 or less, and inulin. One or more selected ones are more advantageous than sucrose and glucose commonly used in ordinary bread crumbs, because the color of cooked foods, particularly non-fried cooked products, is better.
Examples of the sugar alcohol include maltitol, erythritol, lactitol, mannitol, and xylose, and among these, one or more selected from maltitol, erythritol, lactitol, and mannitol are preferable.
The dextrin having a DE value of 10 or less is preferably a dextrin having a DE value of 1 to 10. Here, the DE value (dextrose equivalent) of dextrin generally indicates the dextrose equivalent determined by the formula of “DE = reducing sugar% / solid content% × 100”. Generally, the smaller the DE value, the higher the dextrose equivalent. It is considered as a molecular polysaccharide.
The state of the saccharide is not particularly limited, and examples thereof include a state dissolved in a liquid, suspended or emulsified, and a powder form. Among these, a powder is preferable in terms of workability.
Moreover, the compounding quantity of the said saccharides is 0-0.5 mass% with respect to the raw material flour for bread crumbs, especially 0-0.3 mass%, especially 0 mass% in dry matter conversion, that is, saccharides are substantial. Not blending is advantageous because the color tone of the cooked product at the time of eating, especially the non-fried cooked product, becomes good.

Furthermore, the above-mentioned pigment-containing bread crumb is preferable to adjust the blending amount of salt and animal and vegetable oils and fats, because the color tone of the cooked product at the time of eating becomes good.
The amount of the sodium chloride is 2.5 to 6% by mass, especially 2.5 to 5% by mass, especially 2.5 to 4% by mass with respect to the raw material flour in terms of dry matter. Since the color tone of the cooked product, particularly the non-fried cooked product becomes good, it is preferable.
Moreover, it is preferable that the blending amount of the animal and vegetable oils and fats is 0 to 2% by mass, particularly 0 to 0.5% by mass, with respect to the raw material wheat flour, because the color tone of the cooked product becomes good upon eating.

  The amount of the feed water to be added is preferably 30 to 100 parts by mass, particularly 40 to 80 parts by mass with respect to 100 parts by mass of the raw material for bread crumbs, because the texture during eating is favorable.

  Below, the deposit | attachment used for this invention is demonstrated.

The fermented seasoning used in the present invention refers to a seasoning produced by utilizing the fermentation action of microorganisms. Examples of the fermented seasoning include brewing seasonings such as miso, soy sauce, mirin, vinegar, and nucleic acid seasonings made from one or more of wheat, soybeans, and rice; bifidobacteria made from milk. Examples include fermented milk seasonings such as fermented metabolites of lactic acid bacteria, and among them, brewed seasonings made from wheat and / or soybeans are preferable in terms of improving adhesion. These can be used alone or in combination of two or more.
The said brewing seasoning is also available as a commercial item. Moreover, the said fermented seasoning can be obtained also as a commercial item, for example, "CBW-30" (made by Morinaga Milk Industry Co., Ltd.) "Aji Shirube MP" (made by Takara Shuzo Co., Ltd.) etc. are mentioned.

As a method for producing the brewing seasoning, for example, steam is directly added to a raw material composed of 25 to 100% by mass of dry gluten and 75 to 0% by mass of wheat as described in Japanese Patent No. 3412929. And lightly seasoned by brewing and brewing using a mixed raw material containing 90 to 70% by weight of a molded product obtained by adjusting the water content within the range of 12 to 18% and 10 to 30% by weight of soybeans. Examples include a method for obtaining a liquid.
Moreover, as a manufacturing method of the said milk fermented seasoning, the method of obtaining the milk fermented seasoning by concentrating the metabolite of bifidobacteria at the time of culture | cultivating bifidobacteria using milk as a raw material is mentioned, for example.

The adhering amount of the fermented seasoning (in terms of dry matter) is 0.05 to 5.0% by mass, especially 0.1 to 3.0% by mass, especially 0.3 to 2.0%, based on the raw bread crumbs. The mass% is preferable from the viewpoints of good adhesion and color tone and texture.
The adhesion amount of the above-mentioned fermented seasoning (in terms of dry matter) is 0.1 to 7.0% by mass, especially 0.3 to 5.0% by mass, especially 0.3% in terms of dry matter with respect to the dry bread crumbs. The content of 5 to 3.0% by mass is preferable from the viewpoint of color tone and texture while improving adhesion.

Moreover, the fruit type seasoning used for this invention points out the seasoning manufactured by mix | blending a fruit processed product and a basic substance, without utilizing the fermenting action of microorganisms.
Examples of the fruit seasoning include ume, grape, apple, citrus (for example, mandarin orange, lemon, lime, shikwasa etc.), strawberry, prune, plum, apricot, fig, pomegranate, kiwi fruit, blueberry, raspberry. , Pineapple, loquat, cherries, oysters, quince, pears, and other fruits are used as raw materials. Among these, ume seasoning and grape seasoning are preferred. These can be used alone or in combination of two or more.
The said fruit type seasoning is also available as a commercial item, for example, "Koku grape T" (made by Kitty Co., Ltd.), "powder plum soft" (made by Kitty Co., Ltd.), etc. are mentioned.

  As a manufacturing method of the said fruit type seasoning, water is added to a processed fruit product suitably, and a basic substance is added to this and pH is adjusted. The pH at this time is preferably weakly acidic or more, specifically 5 or more, more preferably neutral to alkaline region, specifically 7 to 10. Moreover, after pH adjustment, you may powderize by drying, such as freeze drying and a spray dryer, as needed.

As processed fruit products, the fruit of the above raw material is subjected to physical treatment such as grinding, shredding, squeezing or drying, fruit juice, fruit slice, fruit paste, fruit powder; Fruit extracts and the like. Among these, fruit juices and fruit extracts are preferred. The processed fruit product may be in the form of liquid, powder or paste. However, the processed fruit product is preferably mixed with a basic substance when producing a fruit seasoning.
The solvent used for the extraction may be a solvent used for food extraction, and examples thereof include one or more selected from water, ethanol, supercritical carbon dioxide and the like. In addition, if necessary, the solvent includes inorganic acids such as hydrochloric acid; inorganic salts such as sodium hydroxide and sodium bicarbonate; organic acids such as acetic acid and oxalic acid; organic salts such as sodium acetate and sodium citrate; You may include 1 or more types chosen from these.
Examples of the extraction means include immersion, leaching, reflux extraction, heating extraction, supercritical extraction, and microwave extraction. The extraction temperature at this time may be a room temperature of about 5 to 40 ° C. or a heating of about 41 to 100 ° C., and the extraction period is about 1 day to 6 months in the case of room temperature, in the case of heating It may be about 10 minutes to 24 hours.

The basic substance may be any salt that exhibits alkalinity, and includes one or more selected from alkali metal salts, calcium salts, and the like.
Specifically, the alkali metal salt includes sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, sodium citrate, potassium citrate, DL sodium malate, sodium gluconate, Examples include potassium gluconate, monosodium succinate, disodium succinate, sodium acetate, and sodium L-tartrate.
Examples of the calcium salt include calcium citrate, calcium acetate, and calcined calcium. Examples of the calcined calcium include those obtained from shells, eggshells, animal bones, fish bones, sea urchin shells, reef-building corals and whey, and commercially available products may be used.
The alkali metal salt and calcium salt may be used alone or in combination.

The attached amount of the above-mentioned fruit seasoning (in terms of dry matter) is 0.05 to 5.0% by mass, especially 0.1 to 3.0% by mass, especially 0.3 to 2. The content of 0% by mass is preferable from the viewpoints of good adhesion and color tone and texture.
The attached amount of the above-mentioned fruit seasoning (in terms of dry matter) is 0.1 to 7.0% by mass, especially 0.3 to 5.0% by mass, especially 0.5 to 3. The content of 0% by mass is preferable from the viewpoints of good adhesion and color tone and texture.

  In addition, although the said deposit | attachment may be any 2 or more types selected from a fermented seasoning and a fruit seasoning, the compounding mass ratio at this time is a fruit seasoning 0 in terms of dry matter. It is advantageous in terms of texture that the fermented seasoning 1-2 is used for 0.5-2.

Examples of the pigment adhering to the surface of raw bread crumbs or dried bread crumbs include Anato pigments and paprika. Among these pigments, the aforementioned Anato pigments are preferable in terms of color tone and taste.
The amount of adhesion of the pigment (in terms of dry matter) is 0.05 to 3% by mass, especially 0.1 to 2% by mass, especially 0.3 to 1% by mass, based on the raw bread crumbs. It is preferable for improving the adhesion of bread crumbs to the food and improving the color tone of the cooked product at the time of eating.

The state of the adhering substance is not particularly limited, and examples thereof include a liquid state and a powder state that are dissolved, suspended, or emulsified in a liquid.
Moreover, the total adhesion amount of the said deposit | attachment (dry matter conversion) is 0.1-50 mass% with respect to raw bread crumbs, Especially 0.3-40 mass%, Especially 0.5-30 mass% It is preferable in terms of texture.

The functional bread crumbs of the present invention are produced by attaching any one or more selected from the above-mentioned fermented seasonings and fruit seasonings to the raw bread crumbs or dried bread crumbs. In addition, you may make the above-mentioned pigment | dye adhere to the said bread crumb further.
The means for adhering the above-mentioned deposit to the bread crumb is not particularly limited. For example, a method of mixing the liquid or powder form of the deposit with raw bread crumb or dry bread crumb; A method of spraying a liquid form of a kimono; a method of spraying a liquid such as water on raw bread crumbs or dry bread crumbs, and then adding and mixing the powder or liquid form of the deposit. In addition, you may stir as needed.
After making the said deposit | attachment adhere to the said breadcrumbs, you may dry as needed, and a hot air, humidity control drying, etc. are mentioned as the said drying means.
The obtained functional bread crumbs may be either functional raw bread crumbs or functional dry bread crumbs, and the water content at this time is about 3 to 50% by mass. Among these, functional dry bread crumbs are preferable, and the water content at this time is preferably 2 to 20% by weight, particularly 5 to 15% by weight, because a sufficient amount of bread crumbs can be attached to the food.

  In order to produce a cooked product using the functional bread crumbs of the present invention, the food material to which the functional bread crumbs are attached may be cooked and eaten as it is, or stored as a refrigerated or frozen preserved product. And it may eat after reheating at the time of eating. Further, it may be refrigerated / frozen before cooking to obtain a refrigerated / frozen product, which may be cooked and eaten at the time of eating.

  The food is not particularly limited, and examples thereof include beef, pork, chicken, lamb and other meats; seafood such as squid, octopus, shrimp, salmon, mackerel and flounder; soybeans, rice, carrots, onions, potatoes, Examples include cereals such as sweet potatoes, vegetables, root vegetables, and processed products thereof.

  A normal technique may be used to attach the functional bread crumbs to the food. For example, since the functional bread crumbs are highly adherent to the ingredients, they may be applied directly to the ingredients, and if necessary, after the seasoning, dusting, beaten egg, batter mix, etc. are adhered in advance, the functionality Bread crumbs should be applied.

  Examples of the heating cooking include oil butter, oven, grill, frying pan, teppanyaki, microwave heating (microwave irradiation), superheated steam, steaming (steam oven), and the like. Oil cooking is often used for cooking food using bread crumbs, but non-fry cooking is also possible. Here, the non-fried cooking refers to cooking other than oil frying.

  The resulting cooked product has a good appearance with a lot of crumbs attached at the time of eating, may be eaten as it is, preserved as a refrigerated / frozen product, etc., and cooked again at the time of eating You can eat.

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

Production Example 1: Raw bread flour containing annatto and not containing sugar As shown in Table 1, 100 parts by weight of wheat flour (strong powder: manufactured by Nisshin Flour Milling Co., Ltd., trade name: Million), liquid anato pigment (San-Eigen F.F. 1 part by mass (trade name: Sananato N) manufactured by the company (0.02 parts by mass (converted to dry matter) in terms of norbixin), 1 part by mass of shortening (manufactured by Nisshin Oilio Co., Ltd., trade name: Nisshin Pure Short 20), salt 4 2 parts by weight of yeast, 2 parts by weight of yeast, 0.1 part by weight of yeast food (107.12 parts by weight of raw material for bread crumbs) and 60 parts by weight of water were mixed for 2 minutes at low speed and for 10 minutes at high speed (dough temperature 28 ° C.). At this time, no saccharide was added to the raw material for bread crumbs.
The obtained dough is fermented for 70 minutes under conditions of a temperature of 28 ° C. and a humidity of 75% (primary fermentation). After the dough is divided into 40 g pieces, the bench time is taken for 15 minutes. Next, after degassing the dough, it is rolled up and put into a mold, proofed for 40 minutes under conditions of a temperature of 38 ° C. and a humidity of 85%, and then baked for 11 minutes in a 210 ° C. firing kiln. Got. After baking, it was left overnight at room temperature.
The obtained baked product was pulverized to such an extent that it passed through a 6 mm mesh to obtain yeast fermentation raw bread crumbs 1 (size 3 mm: water content 40%).

In addition, the compounding quantity of the anatode pigment | dye processed 1g of liquid anato pigment | dye with 0.01N sodium hydroxide aqueous solution (alkaline aqueous solution), and made it a standard of 1 mg / 100 mL of aqueous alkali solution. Then, a calibration curve was created from this sample, and the amount of anato dye contained in the sample was calculated (“Food Additive Measurement Method in Foods”, published on May 20, 1993, 2nd print, Kodansha Scientific) Tiffik, pages 308-311).
From this result, the compounding amount (in terms of dry matter) of the anato dye used this time was 0.02 parts by mass in terms of norbixin.

  The size of the sample (each bread crumb) was measured by microtrack FSA measurement.

  In addition, the moisture content of the sample (each bread crumb) was measured according to the atmospheric pressure heating and drying method (Fiveth Japan Food Standard Composition Table Analysis Manual).

Production Example 2: Dry bread crumb containing Anato and containing no saccharide The same as in Production Example 1 except that the baked product obtained in Production Example 1 was pulverized to the extent that it passed through a 6 mm mesh and dried at 90 ° C. for 20 minutes. Thus, dry bread crumbs 2 (size 3 mm: water content 10%) of yeast fermentation were obtained.

Production Example 3: Non-yeast dry bread crumbs containing annatto and containing no saccharides The raw material for bread crumbs of Production Example 2 was changed from “2 parts by mass of yeast and 0.1 parts by mass of yeast food” to “3 parts by mass of expansion agent”. Thus, a raw material for bread crumbs containing no yeast was prepared. The composition of this swelling agent was sodium bicarbonate, potassium hydrogen tartrate, calcium dihydrogen phosphate, alum.
A raw material for bread crumbs and water were blended and mixed uniformly to prepare a flour dough, and the dough was baked at 180 ° C. for 10 minutes using an oven to obtain a non-yeast fermented baked product containing an anato dye. After baking, it was left overnight at room temperature.
The obtained baked product was pulverized so as to pass through a 6 mm mesh, and dried at 90 ° C. for 20 minutes to obtain non-yeast fermented dry bread crumb 3 (size 1 mm: water content 10%).

Production Example 4: Normal raw bread crumbs without annatto The above production examples except that “anato dye liquid 1 part by mass” (100 parts by mass of raw material for bread crumbs) was replaced with “anato dye 0 parts by mass, sucrose 6 parts by mass” In the same manner as in Example 1, normal raw bread crumb 4 (size 3 mm: water content 40%) was obtained.

Example 1: Raw bread crumbs / fermented seasoning containing annatto and not containing sugar 100 parts by mass of pigment-containing raw bread crumbs 1 obtained in Production Example 1 and 2 of powdered fermented seasoning (savory seasoning MP) It mixed with the mass part, and stirred uniformly, and obtained functional raw bread crumbs 1 (water content 40%). Almost all of the deposits adhered to the bread crumbs.

Example 2: Raw bread crumb / fruit-based seasoning containing natto and not containing sugar From “2 parts by weight of powdered fermented seasoning (tasting beer MP)” to “mass of powdered fruit-based seasoning (powder plum soft) 2 mass Functional raw bread crumbs 2 (water content 40%) were obtained in the same manner as in Example 1 except that the “part” was used. Almost all of the deposits adhered to the bread crumbs.

Example 3: Dry bread crumbs / fruit-based seasoning containing annatto and not containing sugar 100 parts by weight of dried bread crumbs 2 containing pigment obtained in Production Example 2 and 2 parts by weight of powdered fruit-based seasoning (powder plum soft) Were mixed and stirred uniformly to obtain functional bread crumbs 3 (water content 10%). Almost all of the deposits adhered to the bread crumbs.

Example 4: Raw bread crumbs (non-yeast) / fruit-based seasoning containing natto and no sugars “Fresh bread crumbs 1 of yeast fermentation obtained in Production Example 1” Functional breadcrumbs 4 (water content 40%) were obtained in the same manner as in Example 2 except that the raw breadcrumbs 3 were replaced. Almost all of the deposits adhered to the bread crumbs.

Example 5: Normal raw bread crumbs / fermented seasoning without natto and saccharides blended “Natural crumb bread crumbs 1 obtained in Production Example 1” were mixed with saccharide blends obtained in Production Example 4 and Anato. Functional bread crumbs 5 (water content 40%) were obtained in the same manner as in Example 1 except that the raw bread crumbs 4 were not replaced. Almost all of the deposits adhered to the bread crumbs.

Comparative Example 1
The bread crumbs were used as they were without adhering to the ordinary raw bread crumbs 4 obtained in Production Example 4 above.

Comparative Example 2
After mixing 0.5 parts by weight of powdery xanthan gum with normal raw bread crumbs 4 obtained in Production Example 4 above and stirring uniformly to obtain paste-attached raw bread crumbs (water content 40%), fluidized bed It dried until the water content became 10 mass% using the drying apparatus, and paste-attached dry bread crumbs (water content 10%) were obtained. Almost all of the deposits adhered to the bread crumbs.

Test example 1
Each bread crumb obtained in Examples 1 to 5 and Comparative Examples 1 and 2 was directly applied to chicken (25 g), and the amount of adhesion was measured. Subsequently, these were oiled with 170 ° C. oil for 3 minutes, and the breadcrumb adhesion and texture were evaluated by 10 panelists according to the following evaluation criteria. The average value of the evaluation results was as shown in Table 1.

◎ Evaluation criteria for the degree of adhesion of bread crumbs after cooking 1 point: The amount of bread crumbs attached is very small when compared with cooked products using ordinary bread crumbs.
Two points: When compared with a cooked product using normal bread crumbs, the amount of bread crumbs attached is slightly less.
3 points: When compared with a cooked product using ordinary bread crumbs, the amount of bread crumbs attached is almost the same.
4 points: When compared with a cooked product using ordinary bread crumbs, the amount of crumbs attached is large.
5 points: When compared with a cooked product using ordinary bread crumbs, the amount of bread crumbs attached is very large.

◎ Evaluation criteria for crispness when eating 1 point: Does not feel crisp texture.
2 points: I feel a little crispy texture.
3 points: I feel a crisp texture.
4 points: Strongly crisp texture.
5 points: Strong crispy texture.

Test Example 2: Amount of Fermented Seasoning Each functional bread crumb (water content 40%) was obtained in the same manner as in Example 1 except that the blending ratio of the fermented seasoning was changed to the amount shown in Table 2. Almost all of the deposits adhered to the bread crumbs. Using the obtained functional bread crumbs, the bread crumb adhesion and texture were evaluated in the same manner as in Test Example 1. The average values of the evaluation results are shown in Table 2.

Test Example 3: Amount of fruit seasoning Each functional bread crumb (water content 40%) was obtained in the same manner as in Example 1 except that the blending amount of the fruit seasoning was changed to the amount shown in Table 3. It was. Using the obtained functional bread crumbs, the bread crumb adhesion and texture were evaluated in the same manner as in Test Example 1. The average values of the evaluation results are shown in Table 3.

Claims (5)

  A functional bread crumb characterized in that any one or more selected from a fermented seasoning and a fruit seasoning are attached to the surface of raw bread crumbs or dried bread crumbs.   The function according to claim 1, wherein the raw bread crumb or the dried bread crumb contains an anato pigment, and sugars are blended in an amount of 0 to 0.5 mass% with respect to the raw flour for bread crumbs. Sex bread crumbs.   A method for producing functional breadcrumbs, characterized in that any one or more selected from fermented seasonings and fruit seasonings are attached to raw breadcrumbs or dried breadcrumbs.   4. The method for producing functional bread crumbs according to claim 3, wherein the bread crumbs containing anato pigments and sugars are blended in an amount of 0 to 0.5% by mass with respect to the raw flour for bread crumbs or dried.   A method for producing a cooked product, comprising using the functional bread crumbs according to claim 1 or 2 or using the functional bread crumbs obtained by the method for producing functional bread crumbs according to claims 3 and 4.