JP2016202142A - Production method of bread crumb - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method capable of producing bread crumb having texture, even after using an electronic oven in reheating of oil-fried food.SOLUTION: A basic ingredient formed by blending a grain processed product having a grain size of 6.5 mesh or less with wheat flour, and by adding thereto yeast and auxiliary ingredients such as fat, salt and saccharide, is subjected to water addition and kneading, to thereby form a kneaded body in which the grain processed product is dispersed. Then, after fermenting the kneaded body, bread obtained by being calcined is pulverized.SELECTED DRAWING: None

Description

  The present invention relates to bread crumbs in which a good texture can be obtained even when a cooled fry is reheated by microwave heating.

  Fried foods such as fried chicken and fried food are widely spread throughout Japan as a cooking method for Japanese and Western dishes. After cooking salt and pepper on meat, fish, etc., and flouring , By submerging ingredients in batter liquid prepared by adding water to powdered eggs or flour, etc., adding breadcrumbs made in a conventional manner, and baking it with a small amount of oil (shallow fry) The method of deep frying with a lot of hot oil is generally well known.

  Moreover, there are two examples of a typical method for producing bread crumbs used for frying, a roasting manufacturing method and an electrode manufacturing method in which work steps are different. For example, in the process of a general roasting manufacturing method, it is a kneaded body obtained by using wheat, yeast (baker's yeast) and auxiliary materials such as fats and oils, salt and glucose as raw materials, adding water to them and kneading them. Bread dough is first fermented, divided, rounded and laid. The bread dough is then shaped, filled into a food mold, subjected to secondary fermentation, then baked and baked in an oven, cooled, crushed and dried to produce bread crumbs. The size is adjusted using a sieve to adjust the diameter.

  Similarly, in the process for producing an electrode, the dough after the secondary fermentation is put into a dedicated mold containing a metal plate, and the electrode is connected to the metal plate, and baking is performed by baking with electric heating. The obtained bread is cooled, crushed and dried to form bread crumbs, and similarly sized using a sieve.

  Moreover, as other manufacturing methods of bread crumbs, as shown in Patent Document 1, after feeding fermented bread dough to an extruder, pressurizing and heating and extruding with an extruder, A method has been proposed in which bread crumbs are obtained by crushing and drying.

  By the way, in general households and restaurants, etc., cooking fry using bread crumbs manufactured by the method described above, and when eating food provided by draining, the crispy crispy feeling is In addition to further enhancing the deliciousness of ingredients such as meat and fish, it is also an element that constitutes the deliciousness of bread crumbs themselves, but it is not immediately eaten in dishes prepared at ordinary homes It is often seen that the fried food gets cold.

  When reheating this chilled fried food, it is generally well known to reheat it using an oven or microwave oven. At this time, when the fly is reheated in a microwave oven popular in general households, moisture is evaporated from the ingredients side by microwave heating, and the bread crumbs that are porous after oil conditioning absorb moisture and soften, Often the texture of the bread crumb itself is deteriorated.

  Such a problem has been a concern in food manufacturers that provide oil-frozen frozen fried foods. For example, as shown in Patent Document 2, the moisture content of the ingredients during frying is microwaved. There has been provided a device for preventing transpiration to the outside of the clothing material by means of a batter solution and maintaining the texture of bread crumbs during oil preparation. Patent Document 3 discloses a batter containing dietary fiber and cellulose to prevent moisture migration.

  As fried food itself, in Patent Document 4, on the surface of ingredients, primary batter liquid, roasting or extruder type or cracker type or electrode type primary bread crumb, secondary batter liquid, roasting type or extruder A fried food is shown in which a fried garment made by oiling a type, cracker type or electrode type secondary bread crumb in order.

  Furthermore, as shown in Patent Document 5, in order to prevent the phenomenon of softening of bread crumbs due to moisture transpiration during microwave heating of frozen fried food, it is used as a raw material as a device for bread crumbs used in frozen fried food. It has been proposed to produce bread crumbs using 10% to 100% by weight of a crushed durum wheat based on the total mass of the flour.

  Moreover, in order to prevent the crumb feeling of bread crumbs from being lost by reheating with a microwave oven after oil preparation, in Patent Document 6, when producing bread crumbs, 30 to 250 corn flour is added to 100 parts by weight of wheat flour. It is shown to mix by weight.

Japanese Patent No. 2553864 JP 09-047247 A JP 2001-061428 A JP 2014-132881 A JP 2008-173013 A Japanese Patent No. 2936075

  In general households, salt and pepper are added to the ingredients, dusted, and then dipped in the melted egg to add bread crumbs. There is still much to do. For this reason, it is considered that the techniques in Patent Document 5 and Patent Document 6 showing the device for suppressing the moisture absorption and softening of breadcrumbs when reheating in a microwave oven are effective.

  However, the bread crumb produced by a conventional method by blending durum wheat pulverized material (that is, durum wheat flour) or corn flour (finely pulverized corn flour) as one of the raw materials is a microwave oven. When it is reheated, the crunchy texture can be obtained, so if you cook fried food in oil as usual in ordinary households, the texture of bread crumbs tends to harden as a whole There was a bug.

  On the other hand, the present inventor has intensively studied so that even if the bread crumb absorbs moisture that evaporates from the ingredients when the refrigerated fried food is reheated in a microwave oven, the crispy texture is not lost on the bread crumb . As a result, the bread crumbs have food grains that are slower in moisture absorption than the bread, and the bread crumbs obtained from the bread crumbs are usually used for bread crumbs when fried. We focused on the fact that the bread crumbs can be crispy even when the fried foods are reheated in a microwave oven after being fried for a while and then eaten.

  Therefore, in view of the above circumstances, the present invention has an object to prevent breadcrumbs from being softened when refrigerating fried food that has been normally oiled and then reheated in a microwave oven. An object of the present invention is to provide bread crumbs that can obtain a good texture as a crisp even when fried again by reheating in a microwave oven.

  The present invention has been made in consideration of the above-mentioned problems. A raw material obtained by mixing wheat flour with a grain processed product having a particle size of 6.5 mesh or less and adding auxiliary materials such as yeast, fats and oils, salt, and sugars. As a method for producing bread crumbs, characterized in that the mixture is processed by adding water and kneading to form a kneaded body in which the processed grain product is dispersed, fermenting the kneaded body, and then baking the bread obtained by baking A method is provided to solve the above problems.

  Moreover, according to this invention, it is good to mix 5-50 weight part of said processed grain products with respect to 100 weight part of wheat flour.

  According to the present invention, a processed cereal product that is slower in moisture absorption than bread crumbs made of wheat flour is baked by a conventional method and crushed bread is crushed into bread crumbs. It will exist in a distributed state. Then, by removing the oily fried food that is coated with this bread crumbs, the bread crumbs become porous with many holes from which oil has been removed, and the processed cereal products dispersed in the bread crumb grains It is a porous material from which oil has been removed, and when eating this fry, a crunchy texture is obtained from bread crumbs.

  And when the chilled fry is reheated in a microwave oven, moisture will evaporate in the form of moisture that evaporates from the ingredients enter the fine holes in the bread crumbs, but the processed grain parts are smaller than the holes in the bread crumb body There are many holes and the progress of moisture absorption is slower than the moisture absorption of the bread crumb body. Therefore, the processed grain product is difficult to soften, and the entire bread crumb is difficult to soften because it supports a portion surrounding the processed grain product. Therefore, even when reheated in a microwave oven, the texture of bread crumbs becomes crunchy, so that a fried food with a moderate texture can be eaten even if a cooled fry is reheated in a microwave oven. Become.

  Next, the present invention will be described in detail based on embodiments. In the method for producing bread crumbs of the present invention, 5 to 50 parts by weight of a grain processed product having a particle size of 6.5 mesh or less is mixed with 100 parts by weight of wheat flour, and this is bread yeast, yeast food and fats and oils. The raw material is made by adding short materials such as shortening, salt, and sugars such as glucose. Then, it is mixed with water to form a kneaded body in which the processed grain products are dispersed. Thereafter, the kneaded body is fermented, and then the bread crumb obtained by baking is cooled and crushed to obtain bread crumbs.

  The processed grain product is in a granular or powder form, and the grain or powder is a porous product in which fine pores are closely packed. On the other hand, the bread crumbs produced by the conventional method are themselves porous with a large number of bubbles expanding during fermentation and baking of bread crumbs. Is smaller than the holes formed in each of the bread crumbs produced according to the conventional method. And although the processed grain product has hygroscopicity, since the fine pores are closely packed, the progress of moisture absorption of the processed grain product is slow compared to the degree of moisture absorption of the bread crumb grain. .

  Further, the processed grain product is mixed with wheat flour in a proportion of the above composition with a particle size of 6.5 mesh or less, baked yeast, yeast food and auxiliary materials are added to this, and the bread crumbs are processed through conventional processes using these as raw materials. Even in the obtained state, the crushed grains of the obtained bread crumb are dispersed with the grains and powders that are the processed grain products, and the progress of moisture absorption of the processed grain products is the moisture absorption in the parts other than the processed grain products. It remains in a form that has the difference that it is slower than the progress of.

  If you add oil to this bread crumb and reheat the cooled fry in a microwave oven, the bread crumbs of the clothing will absorb moisture that evaporates from the ingredients side, as described above, Since processed cereal products with a slow progress of moisture absorption are dispersed, the progress of moisture absorption as bread crumbs is slowed and softening is suppressed, and even when eating fried food that has been reheated in a microwave oven, A crispy texture can be obtained.

(Comparison)
Next, the texture of bread crumbs when reheated and eaten fried oil using bread crumbs according to the conventional method, and when the oil fried frying using bread crumbs according to the present invention is reheated and eaten The texture of bread crumbs was compared. The bread crumb made by the conventional method is used as a comparative example, the composition of the raw materials for obtaining the bread crumb is shown below, the bread crumb produced by the bread crumb manufacturing method of the present invention is used as an example, and the composition of the material for obtaining the bread crumb is shown. The composition is shown below. The ratio of each raw material in the blending composition is 100 parts by weight of flour, and the ratio to the flour is indicated by a numerical value (parts by weight).

(Comparative example)
Flour 100.0
Baker's yeast 3.0
Shortening 2.0
Salt 1.0
Glucose 1.0
East Food 0.1
The raw material is baked, cooled, pulverized and dried according to a conventional method for producing bread crumbs to obtain 10% bread crumbs.

(Example)
Flour 100.0
Processed grain 20.0
Baker's yeast 3.0
Shortening 2.0
Salt 1.0
Glucose 1.0
East Food 0.1
The raw material is baked, cooled, pulverized and dried according to a conventional method for producing bread crumbs to obtain 10% bread crumbs.

  In the examples, the processed grain products were processed flour products. The processed flour product is obtained by pulverizing a puffed product obtained by an extruder method using wheat flour as a raw material. In order to obtain this processed flour product, first, flour and water are put into an extruder, the mixture of the flour and water is kneaded with this extruder, further heated and pressurized, and then extruded into the extruder. To obtain an expanded body. Next, the expanded body is dried and pulverized. And what passed through the sieve of 6.5 mesh was used.

(When using the bread crumbs of the comparative example)
Tonkatsu pork 100g was seasoned with salt and pepper, and then dressed in the order of flour, beaten egg and bread crumbs of the comparative example. Next, the pork was oiled with a deep fry for 4 minutes to obtain tonkatsu. The tonkatsu thus obtained was cooled and sampled after heating in a microwave oven, but there was no crispy texture unique to bread crumbs. Moreover, the food texture after 30 minutes of microwave heating was also the same.

(When using the bread crumbs of the examples)
Tonkatsu pork 100g was seasoned with salt and pepper and garnished in the order of flour, beaten egg and bread crumbs of the examples. Next, the pork was oiled with a deep fry for 4 minutes to obtain tonkatsu. The tonkatsu thus obtained was cooled and sampled after heating in a microwave oven, and a crispy texture unique to bread crumbs was obtained. Moreover, the crispy texture after 30 minutes of microwave heating was also obtained.

  About bread crumbs in the above embodiment, 20 parts by weight of the processed grain product is mixed with 100 parts by weight of wheat flour, which is the main ingredient in the raw material of bread crumbs. Even in the case of parts by weight, it has been confirmed that the bread crumb has a crispy texture when reheated by a microwave oven.

  On the other hand, if the grain processed product is less than 5 parts by weight, it has been confirmed that the crispy texture of the baked fried bread crumbs that have been reheated by the microwave oven may be somewhat reduced. It was confirmed that when the amount was more than the portion, the firmness was emphasized in the bread crumbs that had been reheated by the microwave oven.

  In the above embodiment, the processed flour product is a processed flour product obtained by adding flour and water to an extruder and drying and pulverizing the puffed product obtained from the extruder. The manufacturing method for obtaining the raw material of the processed product and the processed grain product is not limited to this example.

Claims (2)

  Wheat flour is mixed with a processed grain product with a particle size of 6.5 mesh or less, and then added with yeast and other auxiliary materials such as fats and oils, salt, and sugar. A method for producing bread crumbs, comprising: forming a kneaded body, fermenting the kneaded body, and then crushing the bread obtained by baking.   The said grain processed product is a manufacturing method of the bread crumbs of Claim 1 which mixes 5-50 weight part with respect to 100 weight part of wheat flour.