JP2012029669A - Production method of seasoned bread crumb and seasoned bread crumb - Google Patents

Abstract

PROBLEM TO BE SOLVED: To apply various seasonings to bread crumb to combine the bread crumb with any food, to constitute clear order stages of production methods, and to provide those.SOLUTION: A previously dried bread 1 is applied to milling processing to be ≤3 mm in size, mixing an edible oil 5 at a weight rate of 1-5 wt.% based on 100 wt.% bread crumb to knead while adding a colorant 4 and a perfume 3, transferring these to a warming pot 10, then adding 2-5 wt.% hardened oil and 5-7 wt.% extracts 7 of meat and vegetable under milling while keeping at 60-80°C and further adding, by weight, 20-40 wt.% seasoning 9 to 100 wt.% kneaded bread crumb to produce seasoned bread crumb.

Description

  In the present invention, bread crumbs are actively dried and crushed, seasoned, colored, and scented, and used as food ingredients or as they are for food. A method for producing seasoned bread crumbs and seasoned bread crumbs are provided.

  Speaking of breadcrumbs, the main application was to use bread that was simply crushed as a garment for frying. In addition, there is a seasoned bread crumb that can be eaten the finished fried product as it is without adding seasonings and spices to the bread crumbs and adding seasonings and spices and then seasoning.

  Solid ingredients to supplement the seasoning of food include relatively small-shaped ingredients such as seafood and vegetables, fruit cuts, freeze-dried or hot-air dried foods, and seasonings A semi-kneaded solid is made by kneading the shaping material, extruded using a special device, and granulated, or the semi-kneaded product is placed in a receiving pan, dried, and then crushed. There was a chip-like product that was produced by using a balanced coarse-grained seasoning or a device generally called a drum dryer, thinly extending a liquid raw material, drying it by heating, and collecting it.

  Examining prior art related to the present invention, there are the following.

JP 11-299441 A Japanese Patent Publication No.55-37223 Japanese Patent Laid-Open No. 03-259053 In Patent Document 1, one or more of seasonings and spices are adsorbed on bread crumbs to which fats and oils are adhered, and if desired, one or more of seasonings and spices and herb leaf pieces are adsorbed. Seasoned bread crumbs. A method for producing seasoned bread crumbs, in which fats and oils are mixed with bread crumbs, and then one or more of seasonings and spices are added and, if desired, one or more of seasonings and spices and herb leaf pieces are added and mixed. There was a description.
Furthermore, in Patent Document 2, there is a description of a method for producing a dry flaky food, which is characterized by foaming a foaming agent, adding a powdered or liquid seasoning spice and a flaky food material thereto, and then drying. It was.
Further, in Patent Document 3, the seasoning is 0.5 to 10% by weight, the spices 0.5 to 10% by weight and the colorant 0 to 20% by weight with respect to 100% by weight of bread crumbs. There was also a description of a method for producing seasoned bread crumbs characterized by dissolving or dispersing in weight% and adding and mixing them to bread crumbs.

  In the state described in Patent Document 1 or 3, it cannot be said that the bread crumbs are actively dried, and when fried cooking is performed using seasoned bread crumbs prepared by the manufacturing method, Oil separation makes breadcrumbs, seasonings, spices, and herb leaf pieces exfoliate and fall off, making it difficult to avoid separation.

  Furthermore, the order of mixing seasonings and spices and the method of mixing them, and what state they should be in are not clearly described in the claims. Even if they are mixed together, it cannot be said that they are sufficiently mixed and adsorbed to the bread crumbs, and the bread crumbs are not seasoned firmly and evenly.

  In addition, the shape of the bread crumbs used is still uncrushed bread crumbs, and they are largely uneven, and they are mixed with oils, fragrances, colorings and seasonings, so that there is sufficient fragrances and colorings in the manufacturing process. Because it does not become familiar with bread crumbs, or the seasonings do not adsorb firmly and peels off and falls off, the seasoned bread crumbs made thereby have unevenness in seasoning, coloring and aroma, and lack uniformity.

  Furthermore, even in the method of adsorbing seasonings to bread crumbs, only the porous shape of bread crumbs and the viscosity due to fats and oils are used, and only through the process of mixing, the adsorption power is not strong, Depending on the blending weight of the seasoning for eating deliciously as seasoned bread crumbs, it is difficult to attach a sufficient amount of seasoning to the surface area of the bread crumbs.

  Both of Patent Documents 1 and 3 are intended to be used for clothes for frying, and are not supposed to be applied to any other food.

  In the method described in Patent Document 2, when a liquid or powder seasoning is added to the foam obtained by the foaming agent and mixed with the flaky food, the flaky food is, for example, bread crumbs. Assuming that the bread crumbs are bound by the moisture of the seasoning, the flake shape cannot be maintained well. Moreover, even if it dries after mixing, the bread crumbs once adhered are not peeled off, but are dried as they are and remain in a lump, so it is clear that the body does not form a seasoned bread crumb.

  Stored meat, seafood, and dried agricultural products that have been processed to reinforce seasoning or become raw materials for ordinary foods that have been distributed in the past evaporate the water they can have As a result, the weight after drying decreases and the yield deteriorates, which raises the price of raw materials and processing costs, and as a result, the price when supplied to the market becomes expensive, leading to an increase in cost. If you think about it, you cannot easily combine it with any food or use it for cooking.

  Therefore, in the present invention, in order to supplement seasoning by combining seasoned bread crumbs as a raw material for all foods, after the bread crumbs are actively dried and crushed to an appropriate size, With a processing method in which bread crumbs and seasonings are integrated, with a uniform or strong seasoning and a crispy texture, the bread crumbs are used as the base material. By seasoning it, the purpose is to improve the yield of raw materials, to reduce the price and manufacturing cost of raw materials, and to provide them at low cost.

[Invention 1]
After pre-dried bread is pulverized to a size of 3 mm or less, it is mixed at a ratio of 1 to 5% by weight of edible oil to 100% by weight of bread crumbs while adding colorants and flavors After kneading and transferring to a heat-retaining kettle, keep the temperature at 60-80 ° C, add 2-5% by weight of hardened oil, add 5-7% by weight while crushing meat and vegetable extracts, and add seasonings A method for producing seasoned bread crumbs, characterized by adding 20 to 40% by weight to 100% by weight of kneaded bread crumbs.
[Invention 2]
Pre-dried bread is pulverized to a particle size of 3 mm or less, edible oil is added to the bread crumbs while adding colorants and fragrances, and the meat and vegetable extracts are further crushed. A seasoning bread crumb, which is prepared by adding a seasoning and adding a predetermined amount of hardened oil and then kneading the mixture while keeping it at 60 to 80 ° C.

Due to the above configuration, the following effects can be expected. By actively drying bread crumbs and crushing to a particle size of 3 mm or less, the seasoned bread crumbs obtained by this process can peel and fall off even when subjected to cooking in combination with various ingredients. Is gone.
2. In the past, coloring agents and fragrances that exert their effects when added in a small amount because of their high titer have been difficult to mix evenly into bread crumbs even if added as they are. By dispersing and mixing with fully dried bread crumbs, they spread evenly over the bread crumbs, so that coloring and scenting can be performed uniformly and stably.
3. After the hardened oil dissolved in the warming pot is well-adapted to the fully dried bread crumbs and crushed meat and vegetable extracts and seasonings, it returns to room temperature and solidifies to form a film. The raw material does not peel off or fall off, and it can be sufficiently seasoned by firmly adhering to the bread crumbs and having a sense of unity.
4). Since the hardened oil dissolved at high temperature is not used as a raw material, it is heated at a normal temperature using a solid hardened oil at normal temperature, so there is no opportunity for the hot oil and fat to directly touch the human body and there is no risk of burns Now you can work safely.
5. The products made in this way can be used in various food materials, depending on the choice of ingredients to be seasoned, colored, and scented. It is also good, and now it can be used in a wide range of foods.
6). Because it uses bread crumbs, fats and oils, and raw materials of raw materials, it has almost no loss due to evaporation of water compared to the processed natural food materials, so the yield is good and material costs and labor costs are suppressed. Can be manufactured at low cost. By utilizing the fact that the seasoning can be freely changed, it is possible to provide a cheap substitute food of a natural food material that has been apt to be expensive in the past.

[FIG. 4] is an explanatory view showing a situation of implementation of the present invention

As shown in FIG. 1 which explains the actual form of the present invention together with the drawings, the bread 1 which has been actively dried so as to have a moisture content of 5% or less is put on a crusher 2 to a size of about 3 mm or less. 1-5% by weight of 100% by weight of bread crumbs added to edible oil 5 while adding appetizing fragrance 3 and colorant 4 Knead firmly by machine 6.

  On the other hand, the solidified extract 7 such as meat or vegetable is crushed into a certain particle size by using a pulverizer 8 for bread crumbs.

  Further, 5-7 wt% of crushed extract 7 such as meat and vegetables, 20-40 wt% of seasoning 9 and 2-5 wt% of hardened oil were mixed in advance. It is put into the heat insulating pot 10 together with the colored and flavored bread crumbs. Kneading while dissolving the hardened oil while maintaining the temperature of 60 to 80 ° C at which the hardened oil dissolves, and evenly applying the hardened oil to the colored powder, flavored bread crumbs, meat, vegetables and other extract powders and seasonings Entangling.

  By rotating a helical shaft built in the heat retaining pot, the kneaded ones are sequentially discharged, and the discharged ones are collected to become seasoned bread crumbs to be provided.

  In the present invention, the colorant must be one that is triturating in fats or oils, that is, oil soluble. In addition, for example, various existing dyes such as anthocyanin dyes, carotenoid dyes, berry dyes, red pepper dyes, caramel dyes, gardenia dyes, and flavonoid dyes can be used. Moreover, these can also be used in combination as appropriate.

  In the present invention, the edible oil for doubling the fragrance and colorant includes, for example, soybean oil, rapeseed oil, sunflower oil, other vegetable oils, vegetable oils such as palm oil, coconut oil, cocoa butter, beef tallow, pork Any of fats and animal fats such as butter, shortening, margarine, and various hardened oils can be used. Moreover, these can also be used in combination as appropriate.

  The melting point of the hardened oil used here is a hardened oil up to 50 ° C. to 70 ° C., and the type of fat is not limited to vegetable fat and animal fat as long as it is edible.

  In the present invention, “seasoning” means chemical seasonings such as sodium glutamate and sodium inosinate, fermented seasonings such as powdered miso and soy sauce, basic seasonings such as salt and sugar, pepper, ginger, garlic, etc. Spices can be used.

  The seasonings for the extracts include beef, pork, chicken and other meat extract, vegetable extracts such as onion, Chinese cabbage, green and yellow vegetables, and seafood extracts made from fish, shellfish and seaweed. Extract seasonings mainly made from these can also be used positively depending on the purpose and intention of making each so that the umami and rich taste appear in the product.

  The seasoned bread crumbs obtained by the present invention are not only used for sprinkling on various foods such as rice, bread, spaghetti, confectionery, and frozen desserts by applying various desired seasonings, colorings, and fragrances, as well as floating soups. It can also be used as a seasoning for processed meat products such as garments, fried foods, hamburgers, and dumplings, or as a substitute for dried foods or natural cheese-like substitutes made from natural ingredients. Seasoned bread crumbs can be used for all kinds of foods and dishes depending on the user's ideas, and can provide unlimited usage.

Claims (2)

  After pre-dried bread is pulverized to a size of 3 mm or less, it is mixed at a ratio of 1 to 5% by weight of edible oil to 100% by weight of bread crumbs while adding coloring and flavoring to the bread. After kneading and transferring to a heat-retaining kettle, keep the temperature at 60-80 ° C, add 2-5% by weight of hardened oil, add 5-7% by weight while crushing meat and vegetable extracts, and add seasonings A method for producing seasoned bread crumbs, characterized by adding 20 to 40% by weight to 100% by weight of kneaded bread crumbs.   Pre-dried bread is pulverized to a particle size of 3 mm or less, edible oil is added to the bread crumbs while adding colorants and fragrances, and the meat and vegetable extracts are further crushed. A seasoning bread crumb, which is prepared by adding a seasoning and adding a predetermined amount of hardened oil and then kneading the mixture while keeping it at 60 to 80 ° C.

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