JP2018113866A - Bread crumbs and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide bread crumbs capable of realizing soft crispness and dry crunchiness of the bread crumbs of pre-fried food products coated with the bread crumbs, the crispness and crunchiness being obtained immediately after frying, and realizing juiciness of ingredients, even when the food products are microwaved after being held at a room, a chilled, or a freezing temperature.SOLUTION: Bread crumbs include a condensed phosphate divalent cation salt.SELECTED DRAWING: None

Description

  The present invention relates to bread crumbs and a method for producing the same.

Deep-fried foods with bread crumbs obtained by oiling croquettes, tonkatsu, fried shrimp, etc. are characterized by their crispness and crispy texture, and are a kind of food that is widely eaten. Such fried foods with bread crumbs are often eaten as they are or after being sold at a store as chilled fried food or frozen fried food, and heated in a microwave oven at home. In particular, chilled fried foods and frozen fried foods obtained by chilling or freezing deep-fried foods with bread crumbs are popular because they can be stored in the medium and long term and can be easily eaten with microwave heating. It is a stored food at home.
However, the bread crumbs that fried foods with oiled bread crumbs had immediately after cooking the oil due to moisture transfer from cooking utensils to bread crumbs at room temperature, chilled or frozen storage, and softening of the bread crumbs due to steam generation during microwave heating There is a problem that the crispy texture and dry crispness are impaired.

Conventionally, various attempts have been made to solve such problems. As a bread crumb that prevents moisture transfer from ingredients to bread crumbs at room temperature, refrigerated or frozen storage and softening phenomenon of bread crumbs due to moisture transpiration due to microwave heating, Patent Document 1 uses durum wheat crushed material A bread crumb containing a maltooligosaccharide composition having specific characteristic values such as DE and viscosity in Patent Document 2 is blended with soy protein and gluten in Patent Document 3 and fermented. Cooking bread crumbs are disclosed.
These bread crumbs make the texture of bread crumbs after cooking, such as frying, as hard as possible to make the crispy texture stand out. Even if the softening phenomenon of bread crumbs occurs after heating in a microwave oven, the hardness of the bread crumbs depends on the hardness. Was to maintain. However, if the storage period is long or the storage conditions are poor, the bread crumbs themselves become sticky due to moisture transfer from the cooking utensils, and the crispness and crispness immediately after oiling will be impaired. The drawbacks are not improved.

JP2008-173013 JP2009-254249 JP2014-128243

  Even when deep-fried deep-fried foods with oily breadcrumbs stored at room temperature, chilled or frozen are cooked in a microwave oven, the crispy and dry crispness of the breadcrumbs that the deep-fried foods with oily breading had immediately after oiling, and Provides bread crumbs that provide a succulent feeling of cooking utensils and a method for producing the same.

  As a result of intensive studies to solve the above problems, the present inventors, as a result, fried foods with bread crumbs using bread crumbs containing condensed phosphate divalent cation salts are cooked in a microwave oven after storage at room temperature, chilled or frozen. In addition, we found that deep-fried foods with bread crumbs that had been oiled can realize the crunchy texture and dry crispness of bread crumbs that had been immediately after cooking the oil, as well as the juiciness of cooking utensils. The present invention has been completed.

The present invention provides the following.
[1] A bread crumb containing a condensed phosphoric acid divalent cation salt.
[2] A bread dough for producing bread crumbs containing a condensed phosphate divalent cation salt.
[3] The bread dough according to [2], including 0.5 parts by mass or more of a condensed phosphoric acid divalent cation salt with respect to 100 parts by mass of flour used as a raw material.
[4] Bread crumbs produced using the bread dough according to [2] or [3].
[5] The bread crumbs according to [1] or [4], wherein the condensed phosphate divalent cation salt is a condensed calcium phosphate salt.
[6] Fried foods with bread crumbs, including the bread crumbs according to any one of claims [1], [4] and [5].
[7] A method for producing bread crumbs, which comprises using bread dough for bread crumbs containing a condensed phosphate divalent cation salt.

  According to the present invention, even when cooking in a microwave oven after room temperature, chilled or frozen storage, deep-fried foods with bread crumbs that have been oil-foiled have a crunchy texture and dryness. It is possible to provide bread crumbs that can realize a crisp feeling and, further, a juicy feeling of cooking utensils.

  In the present invention, “bread crumbs” refers to a bread dough prepared and baked and then crushed and the particles are aligned with a sieve or the like. In the present invention, the “bread crumb” may be any bread crumb generally used such as raw bread crumb, semi-dry bread crumb, dry bread crumb, cracker bread crumb and the like.

The bread crumbs of the present invention contain a condensed phosphate divalent cation salt.
Condensed phosphoric acid is obtained by condensing orthophosphoric acid by a dehydration reaction, pyrophosphoric acid obtained by dehydration condensation of two molecules of orthophosphoric acid, tripolyphosphoric acid obtained by dehydration condensation of three molecules, and metaphosphoric acid obtained by further dehydration condensation. ing. Such condensed phosphoric acid is used in food as a salt with a monovalent or divalent cation. In the present invention, any condensed phosphoric acid divalent cation salt that can be used for food can be used without particular limitation. Such a condensed phosphate divalent cation salt is one in which one or more divalent cations (Ca, Fe, Mg, Zn, Cu, etc.) are ion-bonded to one condensed phosphate anion. It is preferably a condensed calcium phosphate salt, more preferably calcium pyrophosphate, and most preferably calcium dihydrogen pyrophosphate.

  The bread crumbs of the present invention are produced using bread dough for producing bread crumbs containing a condensed phosphate divalent cation salt. The amount of the condensed phosphate divalent cation salt used in the bread dough for bread crumb production containing the condensed phosphate divalent cation salt should be 0.5 parts by mass or more with respect to 100 parts by mass of flour used as a raw material. It is preferable to mix in the range of 0.5 to 5.0 parts by mass. Most preferably, it is 2.0-5.0 mass parts. When the condensed phosphoric acid divalent cation salt is less than 0.5 parts by mass with respect to the total mass of the flour used as a raw material, the obtained effect tends to decrease, and the condensed phosphoric acid divalent cation salt is 2.0. The effect becomes almost constant when the mass part is exceeded. If it exceeds 5.0 parts by mass, there is a possibility that an odd taste will occur.

  The bread dough for producing bread crumbs of the present invention can be produced by a usual method using raw materials usually used for producing bread crumbs, except that a condensed phosphate divalent cation salt is used. If the raw material is flour, various flours such as rye flour, barley flour, and rice flour can be blended mainly with wheat flour. As other raw materials, oils, saccharides, salts, yeast, emulsifiers, thickening polysaccharides, starches (including modified starches), seasonings, and the like can be used as appropriate.

  The bread crumbs of the present invention can be produced according to a conventional method. For example, raw bread crumbs (water content of about 35%) can be produced by preparing bread dough by a conventional method, pulverizing bread produced by a roasting type or electrode type production method, and adjusting the particle size with a sieve or the like. If it is dry bread crumbs, it can be produced by preparing bread dough by a conventional method and adjusting the particle size by aging, grinding, drying (moisture 14% or less), sieving, etc. For semi-dry bread crumbs, bread dough is prepared by a conventional method, and the bread produced by the roasting type and electrode type is aged, pulverized, dried (arbitrary water content, adjusted to about 14 to 35%), and the particle size by sieve etc. It can be manufactured by adjusting. If it is cracker bread crumbs, the bread dough is prepared by using an expanding agent without using yeast, and the bread produced by baking, electrode type is aged, ground, dried (moisture of 14% or less), particle size by sieve, etc. It can be manufactured by adjusting. In the bread crumb manufacturing method of the present invention, the machine used in the steps of kneading, fermentation, heating and baking, drying, pulverizing, sieving and the like of bread dough may be those used in conventional bread crumb manufacturing and is not particularly limited. The heating and baking can be applied by any of a roasting type and an electrode type.

  The deep-fried food with bread crumbs of the present invention can be produced by materials or ordinary methods usually used for producing deep-fried food with bread crumbs, except that the bread crumbs of the present invention are used. For example, it can be produced by applying dusting powder, batter, egg liquid or the like to cooking utensils, and then applying the bread crumbs of the present invention and oiling. In the fried foods with bread crumbs of the present invention, the cooking utensils are not particularly limited, and any of meat, fish, shellfish, crustaceans, vegetables, root vegetables, cooked patties such as croquettes and munch cutlets are preferably used. be able to. There is no particular limitation on the flour or batter to be attached to the cooking utensils, and any well-known one can be suitably used, including commercially available mixes such as flour and batter mainly composed of flour. it can.

  The bread crumbs of the present invention are particularly suitable for deep-fried foods with bread crumbs that are cooked by cooking in a microwave oven after storage at room temperature, chilled or frozen. The fried food with bread crumbs of the present invention may be a chilled product or a frozen food.

  EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1 Raw bread crumbs All raw materials having the composition described in Table 1 were charged into a mixer, and bread was obtained by the production process described in Table 2. The obtained bread was cooled in a refrigerator at 4 ° C. for 24 hours, and then crushed with a crusher (manufactured by Mikakawa Electric Mfg. Co., Ltd.), passed through a sieve with an opening of 15 mm, and the sieve was collected to produce raw bread crumbs.

  PPiCa is an abbreviation for calcium pyrophosphate. As PPiCa, MW-500 (calcium dihydrogen pyrophosphate) manufactured by Budenheim was used.

Test Example 1 Pork loin cut into 40 g of tonkatsu using raw bread crumbs was immersed in a batter solution (using B2332 from Nippon Flour Mills Co., Ltd.), and each raw bread crumb produced in Production Example 1 was attached thereto, and then 170 ° C. The mixture was poured into a salad oil heated to 5 minutes to obtain a tonkatsu. Oil-frozen frozen tonkatsu that was frozen and frozen for 40 minutes in a quick freezer at −45 ° C. was placed in the freezer of a domestic refrigerator-freezer and stored for 2 weeks. After frozen storage, it was put into a microwave oven while frozen, heated at 600 W for 45 seconds, and subjected to sensory evaluation according to the criteria shown in Table 3 by 10 expert panelists. Using the freshly-fried texture of the tonkatsu of Comparative Example 1 as 5 sensory evaluation scores, each oil-frozen frozen tonkatsu was heated in a microwave oven for sensory evaluation. The results are shown in Table 4.
The reason for using a household refrigerator-freezer for storage is to reflect in the test the temperature change of the freezer compartment as the door is opened and closed.

  In Examples 1 to 3 containing the condensed phosphoric acid divalent cation salt, the crumb feeling of bread crumbs, the crispness of bread crumbs, and the texture of meat were all acceptable, and the evaluation increased as the content of calcium pyrophosphate increased. The evaluation of Example 3 was almost the same as that of Example 2. In Comparative Example 1 containing no condensed phosphoric acid divalent cation salt, the crumb feeling of bread crumbs, the crispness of bread crumbs, and the texture of meat were impaired, and the evaluation was very low.

Production Example 2 Dry bread crumbs All raw materials having the composition described in Table 5 were put into a mixer, and bread was obtained by the production process described in Table 2. The obtained bread was cooled in a refrigerator at 4 ° C. for 24 hours, and then crushed with a crusher (manufactured by Mikakawa Denki Seisakusho), passed through a sieve having an opening of 5 mm, and the sieve was collected to obtain raw bread crumbs. Next, the obtained raw bread crumbs were dried in an oven at 110 ° C. until the moisture value of the bread crumbs was 14% or less to obtain dry bread crumbs.

Ａ：ピロリン酸第二鉄（太平化学産業、ピロリン酸第二鉄）
Ｂ：ピロリン酸二水素二ナトリウム（大宮糧食工業、酸性ピロリン酸ナトリウムＳＡＰ−Ｔ）
Ｃ：ピロリン酸四カリウム（太平化学産業、ピロリン酸四カリウム）
Ｄ：リン酸二水素カルシウム（大宮糧食工業、第一リン酸カルシウムＭＣＰ−Ｓ）
Ｅ：硫酸カルシウム（太平化学産業、硫酸カルシウム）
Ｆ：塩化第二鉄（純正化学、塩化第二鉄）

A: Ferric pyrophosphate (Taihei Chemical Industry, Ferric pyrophosphate)
B: Disodium dihydrogen pyrophosphate (Omiya Food Industry, acidic sodium pyrophosphate SAP-T)
C: Tetrapotassium pyrophosphate (Taipei Chemical Industry, Tetrapotassium pyrophosphate)
D: Calcium dihydrogen phosphate (Omiya Food Industry, monocalcium phosphate MCP-S)
E: Calcium sulfate (Taihei Chemical Industry, calcium sulfate)
F: Ferric chloride (genuine chemistry, ferric chloride)

Test Example 2 Tonkatsu Using Dry Bread Flour Except for using the dry bread crumb obtained in Production Example 2, oil-frozen frozen tonkatsu was obtained according to Test Example 1 and stored frozen for 2 weeks, and evaluated in the same manner as in Test Example 1. In addition, the freshly-fried food texture of the tonkatsu using the dry bread flour manufactured according to manufacture example 2 except not adding salt was made into 5 points of sensory evaluation scores. The results of sensory evaluation are shown in Table 6.

  In Example 4 using calcium pyrophosphate, which is a divalent cation salt of condensed phosphate, and Example 5 using ferric pyrophosphate, the crispness of bread crumbs, the crispness of bread crumbs, and the texture of meat were excellent. In contrast, Comparative Example 2 using disodium dihydrogen pyrophosphate which is a monovalent cation salt of condensed phosphoric acid, Comparative Example 3 using tetrapotassium pyrophosphate, phosphoric acid which is a phosphate instead of a condensed phosphate In Comparative Example 4 using calcium dihydrogen, Comparative Example 5 using calcium sulfate, which is a divalent cation salt that is not a condensed phosphate, and Comparative Example 6 using ferric chloride, the crumb feeling of bread crumbs and the crisps of bread crumbs The texture of the meat was impaired and the evaluation was very low.

Production Example 3 Cracker bread crumbs All raw materials having the composition described in Table 7 were put into a mixer, and bread was prepared in the production process described in Table 8. The resulting bread was allowed to cool at room temperature of 4 ° C. for 2 hours, and then crushed with a crusher (manufactured by Mikakawa Denki Seisakusho), passed through a sieve with an opening of 5 mm, and the sieve was collected to obtain bread crumbs. Next, the obtained bread crumbs were dried in an oven at 110 ° C. until the moisture value of the bread crumbs was 14% or less to obtain cracker bread crumbs.

Test Example 3 Tonkatsu using cracker bread crumbs Except for using cracker bread crumbs obtained in Production Example 3, oiled frozen tonkatsu was obtained according to Test Example 1, stored frozen for 2 weeks, and evaluated in the same manner as in Test Example 1. In addition, the freshly-fried food texture of the tonkatsu of the comparative example 7 was made into 5 points of sensory evaluation scores. The results of sensory evaluation are shown in Table 9.

  In Example 6 and Example 7 containing the condensed phosphate divalent cation salt, all the crunchy feeling of bread crumbs, the crispness of bread crumbs, and the texture of meat are acceptable, and the content of calcium pyrophosphate is higher. Then the evaluation was higher. In Comparative Example 7 which does not contain the condensed phosphoric acid divalent cation salt, the crumb feeling of bread crumbs, the crispness of bread crumbs, and the texture of meat were impaired, and the evaluation was very low.

Claims (7)

  Bread crumb containing a condensed phosphoric acid divalent cation salt.   Bread dough for bread crumb production containing a condensed phosphate divalent cation salt.   The bread dough of Claim 2 containing 0.5 mass part or more of condensed phosphoric acid divalent cation salt with respect to 100 mass parts of flours used as a raw material.   Bread crumbs produced using the bread dough of claim 2 or 3.   The bread crumbs according to 1 or 4, wherein the condensed phosphate divalent cation salt is a condensed calcium phosphate salt.   Fried foods with bread crumbs, including the bread crumbs according to any one of claims 1, 4 and 5.   A method for producing bread crumbs, characterized by using bread dough for bread crumbs comprising a divalent cation salt of condensed phosphoric acid.