JP2018133999A - Processed bread crumbs - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide processed bread crumbs capable of producing breaded cooked food products having a good appearance and a good texture by being adhered directly onto a material and cooked.SOLUTION: A method for producing processed bread crumbs includes adhering predetermined amounts of powdery starch and thickening polysaccharides onto raw bread crumbs and drying them. Processed bread crumbs comprise the predetermined amounts of powdery starch and thickening polysaccharides adhered onto surfaces of dried bread crumbs.SELECTED DRAWING: None

Description

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

  Fried foods with breadcrumbs are usually raw meat such as raw pork, beef, chicken, raw seafood such as horse mackerel, salmon, vegetables, etc. In general, it is produced by dipping in batter liquid and then attaching bread crumbs and oiling. However, the series of operations described above is very complicated, and there is a high demand for producing fried foods with bread crumbs by simpler operations.

  Bread crumb mixes that can be used to produce fried food with bread crumbs by directly attaching to the material and oiling have been proposed. Patent Document 1 discloses a crumb fried food mix in which bread crumbs and at least one selected from glue, pregelatinized starch, dried egg white and dried whole eggs are blended. Patent Document 2 discloses a bread crumb mix containing dry bread crumb and pregelatinized starch and / or powdered protein and a thickening polysaccharide. Patent Document 3 discloses a processed bread crumb obtained by spraying and drying a solution containing at least one high-viscosity material selected from the group consisting of saccharides and protein hydrolysates on the surface of dried bread crumbs. Has been. Patent Document 4 discloses processed bread crumbs obtained by mixing raw bread crumbs with powdered starch and / or powdered proteins and drying the bread crumbs with powdered starch and / or powdered proteins attached thereto. Yes.

JP-A-55-150870 Japanese Patent No. 5417281 JP-A-8-228706 Japanese Patent No. 3035287

  The above-mentioned conventional bread crumb mix may have poor adhesion to the material during storage, or may become slimy when sprinkled on the material, so that the fried food after cooking is insufficient in appearance or texture There was a thing to become. The present invention provides processed bread crumbs that can easily produce cooked foods with bread crumbs having a good appearance and texture by directly adhering to raw materials such as livestock meat and seafood and cooking.

  As a result of intensive studies, the present inventor has mixed raw bread crumbs, powdered starches and thickening polysaccharides, dried, etc., and obtained on the surface of the dried bread crumbs at a predetermined blending ratio. Processed bread crumbs with sticky polysaccharides have good adhesion to the material, and if the processed bread crumbs are directly attached to the material and cooked as it is, it has a crispy crispy clothing and It has been found that a cooked food with bread crumbs having a highly preserved flavor of the material can be obtained.

Therefore, the present invention includes attaching powdered starch and thickening polysaccharide to raw bread crumb and drying, and the total amount of powdered starch and thickening polysaccharide attached to raw bread crumb is the raw bread crumb. Provided is a method for producing processed bread crumbs, which is 11 to 55 parts by mass with respect to 100 parts by mass, and the mass ratio of the powdered starch and the thickening polysaccharide is 10: 1 to 1: 2.
In the present invention, the powdered starch and the thickening polysaccharide are attached to the surface of the dried bread crumb, and the total amount of the powdered starch and the thickening polysaccharide attached to the dried bread crumb is 100% of the dried bread crumb. Provided is processed bread crumbs, characterized in that it is 14 to 70 parts by mass with respect to parts by mass, and the mass ratio of the powdered starch and thickening polysaccharide is 10: 1 to 1: 2.
Furthermore, this invention provides the cooked food with bread crumbs characterized by the said processed bread crumbs adhering directly to a raw material.
Furthermore, the present invention provides a method for producing cooked food with bread crumbs, characterized in that the processed bread crumbs are directly attached to the raw material and then fried or baked.

  The processed bread crumbs of the present invention have good adhesion and can be directly attached to the material. If the raw material to which the processed bread crumbs of the present invention are directly attached is cooked as it is, it has a crispy crispy garment with a moderate crispness, and has a good texture of bread crumbs that maintains the flavor of the material at a high level Cooked food can be manufactured. Furthermore, the processed bread crumbs of the present invention can be used for various cooking such as cooking fried with a large amount of oil and baking with a small amount of oil.

  The processed bread crumbs of the present invention include dried bread crumbs, powdered starches and thickening polysaccharides, and the powdered starches and thickening polysaccharides are attached to the surface of the dried bread crumbs. As dry bread crumbs contained in the processed bread crumbs of the present invention, there are no particular restrictions on the raw materials and the production method, and commonly used dry bread crumbs can be used. For example, the dried bread crumbs used in the present invention may be dried bread crumbs (for example, so-called raw bread crumbs) obtained by a general procedure or may be commercially available dried bread crumbs. . Generally, bread crumbs can be produced by methods such as roasting and electrode methods using bread crumb materials such as wheat flour, yeast, sugar, salt, fats and oils, and when this is further dried, it becomes dry bread crumbs. The moisture content of the dry bread crumbs used in the present invention is preferably 2 to 20% by mass, more preferably 3 to 15% by mass. The content of the dry bread crumbs in the processed bread crumbs of the present invention is preferably 40 to 86% by mass.

  Examples of the powdered starch contained in the processed bread crumbs of the present invention include starches such as corn starch, waxy corn starch, wheat starch, potato starch, tapioca starch, non-pregelatinized starches such as these modified starches, and these pregelatinized starches. , Etc. As the powdery starch used in the present invention, any one selected from the group consisting of non-pregelatinized starches such as the above-mentioned starches and modified starches, and those pregelatinized starches, or any two or more kinds Can be used.

  Examples of the thickening polysaccharide contained in the processed bread crumbs of the present invention include glucomannan, agar, curdlan, sodium alginate, carrageenan, gellan gum, xanthan gum, pectin and gelatin. Preferably, the thickening polysaccharide used in the present invention has a gelling function when dissolved in cold water or hot water. Examples thereof include glucomannan, agar, curdlan, sodium alginate, Examples include carrageenan and gellan gum. As the thickening polysaccharide used in the present invention, any one selected from the group consisting of the thickening polysaccharides listed above, or any two or more can be used. In the processed bread crumbs of the present invention, calcium salts such as calcium chloride and calcium lactate, or potassium salts such as potassium chloride may be used in combination as necessary in order to enhance the gelling function of the thickening polysaccharide. .

  In the processed bread crumbs of the present invention, the total amount of powdered starch and thickening polysaccharide attached to the dried bread crumbs is preferably 14 to 70 parts by weight, more preferably 18 to 70 parts by weight with respect to 100 parts by weight of the dried bread crumbs. 50 parts by mass, more preferably 32-45 parts by mass.

  In the processed bread crumbs of the present invention, the mass ratio of the starch starch and the thickening polysaccharide attached to the dried bread crumbs is preferably 10: 1 to 1: 2, more preferably 8: 1 to 1: 1, and even more preferably. 8: 1 to 2: 1, more preferably 6: 1 to 2: 1. When the mass ratio of the powdered starch to the thickening polysaccharide is within the above range, the moisture content of the material is not changed during cooking of the breaded cooked food using the processed breadcrumbs of the present invention or during storage of the food after cooking. Suppress moving to. Furthermore, when the ratio of the powdery starch is high, the processed bread crumb is not sufficiently adhered to the material, so that the clothes are uneven, and the appearance and texture of the food after cooking may be reduced. Moreover, when the ratio of a thickening polysaccharide becomes high, processed bread crumbs will adhere and it will become easy to become lumpy, and the food texture of the foodstuff after cooking may become hard.

  The average particle size of the powdered starch and the thickening polysaccharide is preferably 20 μm to 500 μm, more preferably 40 μm to 100 μm. If these average particle sizes are larger than 500 μm, the bread crumbs will be easily peeled off from the raw material, and the processed bread crumb will not adhere to the raw material, resulting in unevenness of clothing, and the appearance and texture of the food after cooking will be reduced. There are things to do. On the other hand, even when the average particle size is less than 20 μm, the dry bread crumbs adhere to each other on the material, whereby unevenness may be formed on the clothing and the appearance and texture of the food after cooking may be reduced.

  The processed bread crumbs of the present invention may be produced by any method as long as the powdered starch and thickening polysaccharide can be attached to the surface of the dried bread crumbs. For example, the processed bread crumb of the present invention is produced by attaching powdered starch and thickening polysaccharide to raw breadcrumb, and then drying the resulting mixture containing raw breadcrumb, powdered starch and thickening polysaccharide. can do. Alternatively, the processed bread crumbs of the present invention may be produced by adhering powdered starch and thickening polysaccharide to dry bread crumbs. If the powdered starch and thickening polysaccharide are not attached to the surface of the dried bread crumbs, the processed bread crumbs may be easily peeled off from the material, or the moisture of the material may move to the processed bread crumbs and the texture of the clothes may be reduced. .

  In a preferred example, the processed bread crumbs of the present invention can be produced by attaching powdered starch and thickening polysaccharide directly to raw bread crumbs and then drying them. In a more detailed example, raw bread crumbs, powdered starches and thickening polysaccharides are mixed, and the powdered starches and thickening polysaccharides adhere to the surface of the raw bread crumbs through the moisture of the raw bread crumbs. Let Subsequently, if the mixture containing the obtained raw bread crumb, the powdered starch and the thickening polysaccharide attached thereto is dried, the processed bread crumb having the powdered starch and the thickening polysaccharide attached to the surface of the dried bread crumb is produced. be able to. For drying, an air dryer or the like can be used.

  In another example of the method for producing the processed bread crumbs of the present invention, after spraying or applying a liquid containing an adhesive component such as a liquid paste on the surface of dry bread crumbs or raw bread crumbs, The processed bread crumbs of the present invention are mixed with powdered starch and thickening polysaccharide, and the powdered starch and thickening polysaccharide are attached to the surface of the dried bread crumbs or raw bread crumbs and dried as necessary. Can be manufactured. As the adhesive component, starch, dextrin, thickener and the like can be used. When the same component as the powdery starch or thickening polysaccharide of the present invention is used as the adhesive component, the amount of powdered starch and thickening polysaccharide to be attached to the bread crumbs after application of the adhesive component is finally The amount to be adhered to bread crumbs is the amount obtained by subtracting the amount adhered as an adhesive component.

  Among the methods for producing the processed bread crumbs of the present invention exemplified above, the method of directly attaching powdered starch and thickening polysaccharide to raw bread crumbs, and then drying them, has fewer steps, and other components and heat conditions It is more preferable because it is less added and the adherence of powdered starch and thickening polysaccharide to dry bread crumbs is good. In the processed bread crumb manufactured by the method exemplified above, the powdered starch attached to the surface of the dried bread crumb may be pregelatinized during the manufacturing process.

  As raw bread crumbs used for the production of the processed bread crumbs of the present invention, raw bread crumbs produced by a normal method or commercially available raw bread crumbs can be used. The moisture content of the raw bread crumb is preferably 25 to 60% by mass, more preferably 25 to 50% by mass.

  In the method for producing processed bread crumbs of the present invention, the total amount of powdered starch and thickening polysaccharide to be attached to raw bread crumbs is preferably 11 to 55 parts by weight, more preferably 100 parts by weight of the raw bread crumbs. Is 14 to 39 parts by mass, more preferably 25 to 35 parts by mass. Moreover, the mass ratio of the powdery starch to be attached to raw bread crumbs and the thickening polysaccharide is preferably 10: 1 to 1: 2, more preferably 8: 1 to 1: 1, and even more preferably 8: 1 to 2: 1, more preferably 6: 1 to 2: 1. Thereby, the processed bread crumbs of the present invention in which the powdery starch and the thickening polysaccharide adhere to the dry bread crumbs in the above-described amounts and mass ratios can be produced.

  Although there is no limitation in particular in the magnitude | size of the processed bread crumbs of this invention, The average particle diameter of the state in which the starch and thickening polysaccharide adhered to the surface becomes like this. Preferably they are 100 micrometers-7 mm, More preferably, they are 200 micrometers-5 mm. In addition, in this specification, an average particle diameter means the volume average diameter (MV) by a laser diffraction and a scattering method.

  The processed bread crumbs of the present invention are seasonings, emulsifiers, fats and oils, sweeteners, salt, spices, pigments, if necessary, as long as they do not harm the appearance and texture of food cooked using the processed bread crumbs of the present invention. Other raw materials such as enzymes and fragrances can also be contained. Processed bread crumbs containing the other raw materials may be prepared by adding and mixing the other raw materials to the dry bread crumbs to which the powdered starch and thickening polysaccharide obtained in the above-described procedure are attached, Or you may prepare by making the said other raw material adhere to raw bread crumbs with powdery starch and thickening polysaccharide, and drying this. The content of the other raw material in the processed bread crumbs of the present invention is preferably 20% by mass or less.

  The processed bread crumbs of the present invention can be used for the production of cooked foods with bread crumbs. Therefore, the present invention also provides a cooked food with bread crumbs to which the processed bread crumbs of the present invention are attached. The breaded cooked food may be a fried food or a non-fried food.

  The processed bread crumbs of the present invention can be used for various cooking such as cooking with a large amount of oil and baking with a small amount of oil. In the case of baking with a small amount of oil, after applying the processed bread crumbs of the present invention directly to a material such as livestock meat or seafood, a small amount of oil is used using cooking utensils such as a pan, a frying pan, an iron plate, and an oven. At the same time, for example, a non-fried cooked food with bread crumbs can be produced by baking and cooking the oil thinly. The amount of oil necessary for grilling may be 50 mL or less of oil with respect to 100 g of raw materials such as livestock meat and seafood from the viewpoint of lowering the oil intake, but is preferably 30 mL or less. In the case of deep-fried cooking with a large amount of oil, the processed bread crumbs of the present invention are directly attached to materials such as livestock meat and seafood, and then put into an oiled frying pan and fried in the usual manner. Thus, fried food with bread crumbs can be produced. The oil used for baking and fried cooking is not particularly limited as long as it is a general edible oil, and vegetable oils such as rapeseed oil, soybean white birch oil, rice oil, sesame oil, and animal oils such as lard are used. can do.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

The raw materials used are as follows.
・ Raw bread crumbs (Fryster “raw bread crumbs”, water content 35% by mass)
・ Corn Starch (“Nissan Corn Starch” manufactured by Nippon Food Chemicals Co., Ltd.)
・ Tapioca starch ("Tapioca starch" made by Gavan)
・ Glucomannan (“Supermannan” manufactured by Hadano Shoten Co., Ltd.)
・ Agar (Ina Food Industry Co., Ltd. “Kanten Cook”)
・ Card run (MC Foods Specialties "Card Run")
・ Dried egg white ("dry egg white" made by QP)

(Production Examples 1 to 3)
After mixing raw bread crumbs, powdered starches and thickening polysaccharides uniformly with the composition of Table 1 and adhering all the amounts of the powdered starches and thickening polysaccharides to the raw bread crumbs, the moisture content is increased using an air dryer. It dried until it became about 6 mass%, and processed bread crumbs were manufactured. From the difference in the moisture content of the bread crumbs before and after drying, the amount of powdered starch and thickening polysaccharide adhering to the dried bread crumbs was calculated.

(Comparative Examples 1-2)
Processed bread crumbs were produced in the same procedure as in Production Example 1 except that the amount of dry egg white shown in Table 1 was used instead of powdered starch or thickening polysaccharide.

(Comparative Example 3)
Only raw bread crumbs were dried using an air dryer until the water content was about 6% by mass, and then uniformly mixed with powdered starch and thickening polysaccharide to produce bread crumb compositions having the compositions shown in Table 1. .

(Test Example 1)
Tonkatsu was produced using the processed bread crumbs of Production Examples 1 to 3 and Comparative Examples 1 and 2, and the bread crumb composition of Comparative Example 3. Each processed bread crumb or bread crumb composition was directly attached to the entire surface of pork loin (thickness about 1.2 cm, about 100 g × 1 sheet), and oiled for 3 minutes in an oil bath heated to 170 ° C. to produce tonkatsu. About the obtained tonkatsu, the appearance and texture were evaluated by the following evaluation criteria by 10 panelists, and the average score was obtained. The results are shown in Table 1.

(Evaluation criteria for appearance)
5: The bread crumb uniformly adheres to the entire surface of the meat, and the fried color is uniform and extremely good.
4: Bread crumbs adhere to the whole surface of the meat and the fried color is almost uniform and good.
3: There is a portion where the crumbs are partially thinly attached to the meat surface, but the fried color is almost uneven and slightly good.
2: There is a part where the adhesion of bread crumbs is partially thin on the meat surface, the fried color is slightly uneven, and is poor.
1: There is a portion where the bread crumbs are partially thin or the bread crumbs are peeled off on the meat surface, and the fried color is uneven, which is extremely poor.
(Evaluation criteria for texture)
5: Sakumi of clothes is sufficient, well harmonized with the taste of meat, and very good.
4: There is a sakumi of clothes, harmonious with the taste of meat, and good.
3: Sakumi of the clothes is slightly weak, the taste of the meat is superior, and is somewhat poor.
2: Sakumi of the clothes is weak, harmony with the taste of meat is weak, and poor.
1: Lack of clothes and lack of harmony with meat taste.

(Test Example 2)
Processed bread crumbs were produced in the same procedure as in Production Example 1 except that the mixing ratio of the powdered starch and the thickening polysaccharide was changed as shown in Table 2 (Production Examples 4 to 9 and Comparative Examples 4 to 5). Tonkatsu was produced by using the produced processed bread crumbs in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The results are shown in Table 2. Table 2 shows the results of Production Examples 1 to 3 again.

(Test Example 3)
Processed bread crumbs were produced in the same procedure as in Production Example 1 except that the blending amounts of powdered starch and thickening polysaccharide were changed as shown in Table 3 (Production Examples 10 to 14 and Comparative Examples 6 to 7). Tonkatsu was produced by using the produced processed bread crumbs in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The results are shown in Table 3. Table 3 shows the results of Production Example 1 again.

Claims (6)

Including attaching powdered starch and thickening polysaccharide to raw bread crumbs and drying,
The total amount of the powdered starch and thickening polysaccharide to be attached to the raw bread crumb is 11 to 55 parts by weight with respect to 100 parts by weight of the raw bread crumb, and the mass ratio of the powdered starch and thickening polysaccharide. Is 10: 1 to 1: 2.
Process for producing processed bread crumbs.   The method according to claim 1, wherein the thickening polysaccharide is one or more selected from the group consisting of glucomannan, agar, curdlan, sodium alginate, carrageenan and gellan gum.   Powdered starch and thickening polysaccharide are attached to the surface of the dried bread crumb, and the total amount of the powdered starch and thickening polysaccharide attached to the dried bread crumb is 100 parts by weight of the dried bread crumb. Processed bread crumbs characterized by being 14-70 mass parts and mass ratio of this powdery starch and thickening polysaccharide being 10: 1-1: 2.   The processed bread crumbs according to claim 3, wherein the thickening polysaccharide is at least one selected from the group consisting of glucomannan, agar, curdlan, sodium alginate, carrageenan and gellan gum.   Cooked food with bread crumbs, wherein the processed bread crumbs according to claim 3 or 4 are directly attached to the material.   A method for producing a cooked food with bread crumbs, characterized in that the processed bread crumbs according to claim 3 or 4 are directly attached to a material and then fried or baked.