JP2023019746A - Bread dough for bread crumbs, bread crumbs, and method for producing them - Google Patents

Abstract

To provide bread crumbs suitable for the production of oil-fried food, and bread dough used for production thereof (bread dough for bread crumbs).SOLUTION: Bread dough for bread crumbs comprises 3 to 30 pts.mass of hot-water relative to 100 pts.mass of wheat flour.SELECTED DRAWING: None

Description

The present invention relates to bread crumbs and bread dough for producing the bread crumbs (bread dough for bread crumbs). Preferably, it relates to bread crumbs suitably used for frying, and bread dough used for the production thereof. The present invention also relates to these manufacturing methods.

It is desirable that the batter of oil-based foods using bread crumbs (breaded oil-based foods) such as croquettes and pork cutlets is crispy and maintained as much as possible even when cold. In addition, it is desired that the food has a crispy texture even when it is reheated in a microwave oven or the like. However, conventional oil-cooked food with breadcrumbs loses its freshly fried crispness due to moisture migration from ingredients over time after oil adjustment and rapid evaporation of moisture from ingredients due to microwave reheating. Many have

Therefore, several methods have been proposed to prevent it. For example, as an example, Patent Document 1 discloses that bread crumbs are produced using pulverized durum wheat at a ratio of 10 to 100% by mass with respect to the total mass of cereal flour used as a raw material for bread crumbs. The excellent crispy and melt-in-your-mouth texture can be maintained even after a long period of time from immediately after the oil preparation, and even if it is used in frozen oil preparation food and thawed and heated in a microwave oven, the excellent texture will not be lost. It states that there is none.

JP 2008-173013 A

An object of the present invention is to provide bread crumbs suitably used in the production of oil-based foods, and bread dough (bread dough for bread crumbs) used in the production thereof. Moreover, an object of this invention is to provide the manufacturing method of the said bread crumbs and bread dough for bread crumbs. Preferably, the present invention provides bread crumbs and bread dough for bread crumbs used for producing the bread crumbs that can maintain a crispy texture immediately after oiling, which usually decreases over time, for a relatively long time. intended to More preferably, the present invention provides bread crumbs and bread dough for bread crumbs that are suitably used for producing oil-based foods with less oil seepage and less oily texture (oil absorption). aim.

The inventors of the present invention have made intensive studies to achieve the above object, and found that by blending a hot water starter in addition to ordinary ingredients in the preparation of bread dough used for producing bread crumbs, It was confirmed that the crispness was improved and the decrease over time was suppressed compared to the case where the was not blended. On the other hand, if the amount of the hot water is too large, there will be a manufacturing problem such as difficulty in pulverizing the bread dough after baking, and the texture of the resulting oil-based food will be crunchy and crispy. The inventors have found that there is a problem that the food texture is deteriorated, such as becoming more greasy.
The present invention has been completed through repeated studies based on a series of such findings, and includes the following embodiments.

(I) Bread dough for bread crumbs and method for producing the same (I-1) Bread dough for bread crumbs, containing 3 to 30 parts by mass of hot water seed with respect to 100 parts by mass of wheat flour.
(I-2) A method for producing bread dough for bread crumbs, comprising a step of preparing bread dough by blending 3 to 30 parts by mass of hot water with respect to 100 parts by mass of wheat flour.

(II) Bread crumbs and method for producing the same (II-1) Bread crumbs obtained by fermenting, baking, and pulverizing the bread dough for bread crumbs according to (I-1).
(II-2) The bread crumbs according to (II-1), which are bread crumbs for oil preparation.
(II-3) A method for producing bread crumbs, comprising the steps of fermenting, baking, and pulverizing the bread dough for bread crumbs obtained by the production method described in (I-2).

(III) An oil-based food produced using the bread crumbs described in (III-1) and (II-2).

The bread crumbs of the present invention can be suitably used as bread crumbs for oil preparation, and the crispy and good texture is desired even after a certain period of time has passed immediately after frying or after reheating in the microwave and cooling. It is characterized by being able to maintain the degree. Another feature is that the oiliness caused by blending hot water in the dough is suppressed by adjusting the amount of hot water.

1 is a graph showing the results of measuring the breaking strength of test samples (Comparative Examples 1, 3 and 4, Examples 3, 5 and 6) with a creep meter in Experimental Example 1, showing the maximum load (N) on the vertical axis. . In Experimental Example 1, the amount of oil oozing out of the bread crumbs of the test samples (Comparative Examples 1, 3 and 4, Examples 3, 5 and 6) was measured relative to the amount of oil oozing out of Comparative Example 1 (100.0). It is a graph showing the ratio (%).

(I) Bread dough for bread crumbs and method for producing the same The bread dough for bread crumbs of the present invention is a dough used for baking bread for preparing bread crumbs, and the ratio is 3 to 30 parts by weight per 100 parts by weight of wheat flour. It is characterized by containing hot water seeds.

(1) Hot water seed and its manufacturing method The hot water seed used in the present invention is a dough prepared by kneading wheat flour with water under a temperature condition in the range of 40 to 125 ° C. The ratio of water to 100 parts by mass of wheat flour. is in the range of 55 to 375 parts by mass.

The temperature conditions for kneading are not particularly limited as long as they are within the above range, preferably 50 to 100°C, more preferably 60 to 80°C. In addition, the ratio of wheat flour and water used for preparing hot water is not particularly limited as long as it is within the above range, but preferably the ratio of water to 100 parts by weight of wheat flour is 55 to 300 parts by weight, more preferably 100 to 100 parts by weight. 250 parts by mass, more preferably 120 to 200 parts by mass of water.

The wheat flour used for preparing hot water is not limited, but medium strength flour, semi-strong flour, and strong flour having a crude protein content in the range of 8.0 to 14.5% by mass. Strong flour having a crude protein content of 11.5 to 14.5% by mass is preferred.

The hot water seed is not particularly limited as long as it is obtained by kneading wheat flour and water under the above temperature conditions, but if necessary, it should contain salt in addition to wheat flour and water. may Although the amount of salt to be added is not limited, it can be appropriately selected from the range of 1 to 20 parts by mass with respect to 100 parts by mass of wheat flour. It is preferably 1 to 10 parts by mass.

Although the kneading of hot water is not limited, specifically, for example, a method of kneading wheat flour in the presence of water while heating it to the above temperature conditions, kneading wheat flour with hot water or warm water in the above temperature range. and a method in which wheat flour is stirred in the presence of water and then heated under pressurized conditions. Kneading is not particularly limited and can be carried out according to the usual method. For convenience, it may be kneaded using a mixer such as a vertical high-speed mixer, or may be kneaded by hand.

After kneading, the hot water seed may be cooled to room temperature or lower and stored until it is used for producing bread dough, which will be described later. Storage may be refrigerated storage (eg, 0 to 5 ° C.), partial frozen storage (-3 to 0 ° C.), or frozen storage (eg, -25 to -18 ° C.). , the product temperature is preferably adjusted to 0 to 25°C, preferably 3 to 10°C.

(2) Bread dough for bread crumbs and its manufacturing method The hot water seed is used as a material for the bread dough for bread crumbs of the present invention. That is, the bread dough for bread crumbs of the present invention is produced by kneading the hot water seed obtained by the above method in addition to the bread dough material (bread dough material) and water (this is also referred to as the "dough making step" ). Specifically, bread dough for bread crumbs can be produced by putting the hot water, dough ingredients and water into a mixer and kneading them all at once.

The ratio of the hot water seed of the present invention in the bread dough for bread crumbs is 3 to 30 parts by weight with respect to 100 parts by weight of wheat flour used as the dough material. By blending the hot water seeds in this ratio, the bread crumbs have a crispy texture by having an appropriate texture and crispness even after a certain period of time has passed after being oiled or after being reheated in a microwave oven. can be manufactured. On the other hand, if the blending amount of hot water is much more than 30 parts by mass, the amount of oil exuding from the bread crumbs after oiling increases, and the bread crumbs tend to feel oily. For this reason, the above mixing ratio is preferable also in terms of suppressing oiliness after oil adjustment. The mixing ratio of hot water seed to 100 parts by mass of wheat flour is preferably 3 to 20 parts by mass, more preferably 7 to 20 parts by mass.

As the material (bread dough material) used for making bread dough for bread crumbs, in addition to wheat flour (e.g., strong flour, weak flour, semi-strong flour, medium-strength flour, etc.), materials used for producing ordinary bread dough can be used. For example, salt (e.g., sodium chloride, potassium chloride, etc.); baker's yeast (e.g., fresh yeast, dry yeast, instant dry yeast, etc.); panettone seeds, yogurt seeds, sour seeds, etc.); yeast foods (e.g., inorganic foods, organic foods, enzyme-based foods, etc.); fats and oils (e.g., shortening, lard, margarine, butter, liquid oil, powdered oil, etc.); sugar (e.g., trehalose, glucose, fructose, lactose, sugar, maltose, isomaltose, etc.); sugar alcohols (e.g., sorbitol, maltitol, palatinit, reduced starch syrup, etc.); dairy products (e.g., milks, milk powders, creams, cheeses, etc.); egg products; emulsifiers (eg, lecithin, sucrose fatty acid esters, glycerin fatty acid esters, etc.); enzymes; seasonings (eg, amino acids, nucleic acids, etc.), preservatives, proteins, amino acids (eg, , glycine, glutamic acid, etc.), fragrances, and the like. Preferred are wheat flour, salt, baker's yeast, yeast food, oils and fats (shortening), and saccharides (sugar).

(II) Bread crumbs and method for producing the same The bread crumbs of the present invention can be produced according to conventional methods, except that the bread dough for bread crumbs produced by the above method is used.

As a method for producing bread crumbs, there are two typical methods: a roasting method and an electrode method. The general method for producing roasted bread crumbs is to first ferment bread dough, divide and round it, let it rest in a proofer, shape it, mold it, perform secondary fermentation, and then bake it in an oven. After that, it is cooled, pulverized, and sieved with a sieve to obtain bread crumbs. In addition, in the general method of manufacturing electrode-type bread crumbs, bread dough is placed in a bread mold with a wooden outer wall and a metal plate on the inner wall, and an electrode, which is a special energizing device, is directly applied to the metal plate on the inner wall of the bread mold. It is a method of obtaining bread crumbs by attaching, baking by electric heating, and pulverizing the obtained bread. Bread crumbs obtained by the roasting method have a burnt crust on the baked bread crumbs, and usually it is necessary to remove the crusts in order to obtain white bread crumbs. On the other hand, bread crumbs obtained by the electrode method do not need to be removed because the crust does not burn and is baked white. Although any of these methods can be used in the present invention, it is preferable to use the roasting method because it does not require a special energizing device.

The bread crumbs of the present invention may be raw bread crumbs (moisture content of about 35 to 38%), semi-dry bread crumbs (optionally moisture content adjusted, for example, moisture content of about 20 to 30%), or dried bread crumbs (moisture content of about 20 to 30%). 14% or less). Raw bread crumbs are bread crumbs in a raw state obtained by pulverizing bread produced by a baking method or an electrode method with a specified mesh without any processing. Dry bread crumbs are bread crumbs obtained by aging, pulverizing, drying, and sizing bread produced by a roasting method or an electrode method. Semi-dry bread crumbs are bread crumbs whose moisture content has been adjusted mechanically using a dryer according to consumer needs. The bread crumbs of the present invention are preferably raw bread crumbs, although not limited thereto.

The coarseness (size) of the bread crumbs of the present invention is not particularly limited. As an example, it is preferable to prepare bread crumbs having a coarseness of 13 mm or less, preferably 13 to 5 mm.

(III) Oil-based food The bread crumbs of the present invention prepared by the above method can be suitably used as a coating material for oil-based food. Therefore, the bread crumbs of the present invention can be called bread crumbs for oil preparation (bread crumbs for frying). The oil-prepared food produced using the bread crumbs of the present invention is not limited as long as it is a food that is oil-prepared with bread crumbs. can be done. These oil-based foods can be produced by standard methods except for using the bread crumbs of the present invention.

As used herein, the terms "include" and "contain" include the meanings of "consisting of" and "consisting essentially of".

Hereinafter, the present invention will be described using experimental examples in order to facilitate understanding of the configuration and effects of the present invention. However, the present invention is not limited by these experimental examples. Unless otherwise specified, the following experiments were performed at room temperature (25±5° C.) and atmospheric pressure conditions. Unless otherwise specified, "%" described below means "% by mass", and "part" means "parts by mass".

The raw materials used in the following experiments are as follows.
Flour 1: Kamiguruma (manufactured by Okumoto Flour Milling Co., Ltd.) (strong bread flour, crude protein content 12.5%)
Flour 2: Menkyo Bijin (manufactured by Okumoto Flour Milling Co., Ltd.) (medium-strength noodle flour, crude protein content 8.9%)
Flour 3: Blue Kite (manufactured by Okumoto Flour Milling Co., Ltd.) (strong bread flour, crude protein content 13.0%)
Wheat flour 4: White water wheel (manufactured by Okumoto Flour Milling Co., Ltd.) (Wheat flour for soft confectionery, crude protein content 8.0%)
Refined salt: Nippon Salt Manufacturing Co., Ltd. Hot spring type: Refer to Reference Production Examples 1 to 4

Reference production example 1 Production of hot water type 1 (160% water, kneading at 70 ° C)
100 parts of wheat flour and 10 parts of refined salt were added to a mixer (Leonider KH, manufactured by Kajiwara Co., Ltd.) containing 160 parts of hot water (90°C), mixed for 6 minutes, and the dough temperature was 70°C. The hot water seed was manufactured. This was packaged, cooled with cold water of 0°C until the dough temperature reached about 10°C, stored overnight at 4°C in a refrigerator, then rapidly frozen to -30°C and stored frozen. Before use, it was thawed in a refrigerator at 4°C for 24 hours, and the product temperature was adjusted to 4°C before use (hot water type 1).

Reference production example 2 Production of hot water type 2 (55% water, kneading at 40 ° C.)
Put 100 parts of wheat flour 1 and 2 parts of refined salt into a mixer (vertical mixer, manufactured by Kanto Kosei Kogyo Co., Ltd.) containing 55 parts of hot water (52 ° C) and mix for 6 minutes to form a dough. A hot water seed with a temperature of 40°C was produced. This was packaged, cooled with cold water of 0°C until the dough temperature reached about 10°C, stored overnight at 4°C in a refrigerator, then rapidly frozen to -30°C and stored frozen. Before use, it was thawed by placing it in a refrigerator at 4°C for 24 hours, and the product temperature was adjusted to 4°C before use (hot water type 2).

Reference production example 3 Production of hot water type 3 (water 375%, 75 ° C.)
100 parts of wheat flour 2 and 2 parts of refined salt were put in a bowl containing 375 parts of water (20° C.) and stirred to prepare a smooth batter-like dough. This was heated in hot water adjusted to 95°C while being stirred, to produce a hot water seed with a dough temperature of 75°C. This was packed, cooled with cold water of 0°C until the dough temperature reached about 10°C, stored overnight at 4°C in a refrigerator, and then used at a product temperature of 4°C (hot water type 3).

Reference Production Example 4 Production of hot water type 4 (150% water, autoclave)
100 parts of wheat flour 1 and 1 part of refined salt were put in a bowl containing 150 parts of water (20° C.) and stirred to prepare a smooth batter-like dough. This was placed in an autoclavable bag and autoclaved at 125° C. for 15 minutes. After the treatment, it was cooled to room temperature and used at a product temperature of 20°C (hot water type 4).

Experimental Example 1 Production of bread for bread crumbs and bread crumbs, and evaluation thereof Bread dough was prepared using hot water seeds, and the bread produced using the dough was pulverized to prepare bread crumbs. In order to evaluate the prepared bread crumbs, croquettes were made as bread crumbs and oil-based food, and the texture of the bread crumbs on the surface (crispy [crispy and crispness when chewing], oiliness) was sensory evaluated by a panel. evaluated. Since the bread crumbs and the coating are integrated and the coating portion is thin, the texture of the bread crumb coating was evaluated as the texture of the bread crumbs (hereinafter the same).
In addition, for some bread crumbs, the breaking strength of oiled bread pieces cut from bread before pulverization was measured with a creep meter to evaluate the correlation with the sensory evaluation (texture). Furthermore, for some of the bread crumbs, the amount of oil exuded after applying a load after oil conditioning was measured to evaluate the correlation with the sensory evaluation (oiliness).

(A) Preparation of test sample (1) Method for producing bread dough and bread Using each component in the ratio shown in Table 1, various breads (Comparative Examples 1 to 4, Examples 1 to 6) are prepared by the following method. manufactured.
Materials other than shortening were kneaded with 2 kg of wheat flour using a 20 coat vertical mixer manufactured by Kanto Mixer. When the gluten of the dough is bonded and the film of the dough is completed, shortening is added and kneaded again, and the kneading is finished when the gluten of the bread dough is sufficiently bonded and the film becomes a dough that stretches smoothly. bottom. The dough temperature at this time was 27°C. After that, primary fermentation was performed for 60 minutes in a constant temperature room with a temperature and humidity of 28° C. and 80%, and the dough was divided into 12 parts (245 g each) and formed into a round shape.
After benching for 20 minutes at room temperature, the dough was degassed and molded using a molder. The molded bread dough (6 out of 12 divisions) was packed in a loaf bread mold (364 (inner 345) x 137 (inner 123) x H 140 mm).
After secondary fermentation for 50 minutes in a constant temperature room with a temperature and humidity of 38° C. and a humidity of 80%, it was baked in an oven with a top heat of 190° C. and a bottom heat of 220° C. for 40 minutes to prepare mountain bread.

(2) Method for producing raw bread crumbs The bread produced in (1) above was cooled in a refrigerator at 4°C for 24 hours, and then pulverized with a Robocoup Cutter Mixer (manufactured by FMI Co., Ltd.).
The pulverized product is passed through a sieve with an opening of 13 mm, the through part is sieved with a sieve with an opening of 5 mm, the over part (13 mm to 5 mm as the size of the bread crumbs) is collected, and raw bread crumbs (Comparative Examples 1 to 4, implementation Examples 1-6) (moisture content 35-38%). It should be noted that when the amount of hot water seed added exceeded 40 parts per 100 parts of wheat flour, there was a tendency to make it difficult to pulverize (Comparative Examples 3 and 4).

(3) Production of croquettes using raw bread crumbs 40 g of potato patties were immersed in a batter liquid (4 100 g of flour, 1 egg, 150 cc of water), and various raw bread crumbs produced in (2) above (Comparative Example 1 ∼4, Examples 1 to 6), the croquettes obtained by adhering about 5 g were quick frozen.
Next, the frozen croquettes were oiled (fried) with edible oil heated to 175° C. for 4 minutes and 30 seconds. In addition, when the amount of hot water added is 40 parts or more per 100 parts of wheat flour, the bread crumbs stick together, making it difficult to uniformly bread the bread crumbs, and there was a tendency for workability to deteriorate (Comparative Examples 3 and 4).
After adjusting the oil, the croquettes were placed on a tempura vat with a vertical net and allowed to cool at room temperature. Sensory evaluation was performed according to the "sensory evaluation method" described below for the texture of the bread crumbs of the croquette coating 30 minutes after the oiling. Also, after adjusting the oil, put it in a plastic case and leave it at room temperature for 4 hours with a lid, then transfer it to a plate and heat it in a microwave oven at 500 W for 1 minute. Sensory evaluation was also performed on the texture of the bread crumbs of the croquette coating after standing to cool at room temperature for 30 minutes.

(B) Experimental method (1) Sensory evaluation The texture of the bread crumbs (crispy [crispy and crispness when chewing], oiliness) of the bread crumb oil food (croquette) was evaluated. The evaluation was performed by 12 persons (panel) who satisfied the standard of in-house sensory evaluators and routinely perform sensory evaluations. In addition, the evaluation is based on the texture of the bread crumbs of the batter immediately after the croquette produced using the bread crumbs of Comparative Example 1 (no hot water additive) (immediately after oil conditioning with no hot water additive) (hereinafter referred to as "control food A score of 5 or an evaluation of ∘ was given to the evaluation according to the following evaluation criteria. The following evaluation criteria were discussed and coordinated among the panels in advance, and adjusted so that each person's internal criteria would be the same.

The “crispy feeling” was evaluated from both (a) texture and (b) crisp feeling when the bread crumbs on the surface of the croquette were chewed.
(a) Texture: Bread crumbs should have an appropriate strength and feel an appropriate texture when chewed [Evaluation criteria]
5 points: Equivalent to the control texture (texture) 4 points: Inferior to the control texture, but the texture is felt 3 points: The chewy texture is considerably inferior to the control texture, but the texture remains slightly 2 points : It is dry and has little texture.
1 point: There is no texture at all.

(b) Crisp feeling: The bread crumbs should have an appropriate degree of crumbling (feeling of crumbling), and should pass through the teeth well when chewed [Evaluation criteria]
5 points: Equivalent to the control texture (crisp feeling) 4 points: Inferior compared to the control texture, but there is a sufficient feeling of disintegration and the teeth are smooth.
3 points: Although there is a feeling of disintegration, the teeth do not pass easily when chewed, and the teeth are caught.
2 points: little feeling of collapse and sticking to teeth, inferior in both feeling of collapse and smoothing of teeth compared to the control texture.

“Greasiness”: Oiliness felt in the mouth when eating
[Evaluation criteria]
○: Equivalent to the control texture (oiliness), no oiliness felt △: Slightly oily feeling compared to the control texture.
×: Feeling strongly oily compared to the control texture

(2) Breaking strength (creep meter analysis)
Bread produced by the method described in (A) and (2) based on the formulation described in Table 1 (Comparative Example 1 (no addition of hot water), Example 3 (10 parts of hot water), Example 5 (hot water Seed 20 parts), Example 6 (hot water seed 30 parts), Comparative Example 3 (hot water seed 40 parts), Comparative Example 4 (hot water seed 50 parts)) are cut into 15 mm × 40 mm × 6 mm, 175 It was oiled (fried) for 3 minutes and 30 seconds in an edible oil heated to °C. After adjusting the oil, it was placed on a tempura vat with a vertical net and allowed to cool at room temperature for 10 minutes. Then, the breaking strength with respect to the thickness width (6 mm) was analyzed using a creep meter under the following conditions.

[Breaking strength measurement conditions]
・Creep meter: RHEONER II (manufactured by Yamaden Co., Ltd.)
Measurement conditions: Cylindrical shape with a plunger diameter of 8 mm
Measurement speed 0.5 mm/sec, compressibility 50%

(3) Measurement of oil seepage amount Raw bread crumbs produced by the method described in (A) (3) based on the formulation described in Table 1 (Comparative Example 1 (no hot water additive), Example 3 ( 10 parts of hot water), Example 5 (20 parts of hot water), Example 6 (30 parts of hot water), Comparative Example 3 (40 parts of hot water), Comparative Example 4 (50 parts of hot water) Using coarse bread crumbs (test sample) under a 13 mm sieve and on an 8 mm sieve, measurement was performed by the following method.
1) Measure the weight A of the filter papers (8 sheets) to be used in advance.
2) Put 5 g of the above test sample into a frying container (with a mesh bottom), fry in a fryer at 175° C. for 3 minutes, and drain the oil for 3 minutes.
3) The oil-drained test sample (5 g before oil adjustment) is sandwiched between a total of 8 filter papers, 4 on the bottom and 4 on the top, placed in the center of an aluminum bat, and an aluminum bat of the same size is placed from above. Overlap and sandwich the test sample sandwiched between the filter papers.
4) A weight of 25 kg is placed on the aluminum vat of 3) and allowed to stand for 5 minutes, and the filter paper is impregnated with the oil-conditioned test sample oil.
5) Remove the weighted aluminum bat and completely remove the test sample from the filter paper.
6) Measure the weight B of the oil soaked filter papers (8 pieces).
7) Calculate the amount of oil exuding from the test sample (per 1 g of bread crumbs before oil adjustment).
Amount of oil exuded per 1 g of bread crumbs: C = (B - A) ÷ 5
8) Taking C of Comparative Example 1 as 100, calculate the relative ratio with that.

(C) Experimental results (1) Sensory evaluation results The texture of the croquette bread crumbs after cooling for 30 minutes in oil is shown in Table 2. Table 3 shows the texture. The results are average values of 12 panels.

The texture became stronger as the mixing ratio of the hot water starter in the bread dough increased, but a tendency to gradually weaken was observed when the ratio of the hot water starter to 100 parts of the flour exceeded 40 parts. It was found that the crispness was improved by adding 1 part or more of hot water seed to 100 parts of wheat flour, but it tended to decrease when 30 parts or more was added. From these, by blending 3 to 30 parts, preferably 3 to 20 parts, more preferably 7 to 15 parts of hot water seeds with respect to 100 parts of wheat flour, when standing to cool for 30 minutes after oiling However, it was confirmed that bread crumbs having a crispy feeling can be obtained.
On the other hand, it was confirmed that as the blending ratio of the hot water seed in the bread dough increased to 30 parts or more, particularly 40 parts or more per 100 parts of wheat flour, the bread crumbs after being oiled became oily. From this point of view, it is considered desirable that the mixing ratio of hot water seed to 100 parts of wheat flour is 30 parts or less, preferably 20 parts or less.
In addition, in the method for producing raw bread crumbs (A) (2), when raw bread crumbs passed through a sieve with an opening of 5 mm (less than 5 mm in bread crumb size) were used, the same results as above were obtained. was taken.

Similar to the results in Table 2, the texture became stronger as the mixing ratio of the hot water starter in the bread dough increased, but it tended to gradually weaken when the ratio of the hot water starter to 100 parts of the flour exceeded 40 parts. rice field. It was found that the crispness was improved by blending 7 parts or more of hot water seed with 100 parts of wheat flour, but tended to decrease when blending 40 parts or more. From these, by blending 3 to 30 parts, preferably 7 to 30 parts, more preferably 7 to 20 parts of hot water seed with respect to 100 parts of wheat flour, after cooling for 4 hours after oiling, It was confirmed that crispy bread crumbs could be obtained even when reheated in a microwave oven.
On the other hand, it was confirmed that the bread crumbs after oil adjustment became oily as the mixing ratio of hot water seed in the bread dough increased to 20 parts or more, particularly 40 parts or more per 100 parts of wheat flour. From this point of view, it is considered desirable that the mixing ratio of hot water seed to 100 parts of wheat flour is 30 parts or less, preferably 20 parts or less.
In addition, in the method for producing raw bread crumbs (A) (2), when raw bread crumbs passed through a sieve with an opening of 5 mm (less than 5 mm in bread crumb size) were used, the same results as above were obtained. was taken.

(2) Breaking strength (creep meter analysis) measurement results Each test sample (Comparative Example 1 (no addition of hot water type), Example 3 (10 parts of hot water type), Example 5 (20 parts of hot water type), Example 6 ( FIG. 1 shows a graph showing the maximum load (N) of Comparative Example 3 (40 parts of hot water), Comparative Example 4 (50 parts of hot water)). From this result, it was confirmed that the breaking strength increased as the ratio of hot water starter to 100 parts of wheat flour increased, while it decreased when the mixing amount of hot water starter exceeded 30 parts. Moreover, it was confirmed that this result showed the same tendency as the above-mentioned sensory evaluation (crisp), and both results were correlated.

(3) Measurement results of the amount of oil seepage Fig. 2 shows a graph showing the amount of oil exuding in Comparative Example 3 (40 parts of hot water) and Comparative Example 4 (50 parts of hot water). As shown in FIG. 2, the amount of oil exuding increased from Example 6 (30 parts of hot water type), and in Comparative Example 3 (40 parts of hot water type) and Comparative Example 4 (50 parts of hot water type), the comparison An increase of 10% or more compared to Example 1 was observed. This result showed the same tendency as the sensory evaluation (oiliness), and it was confirmed that both results were correlated.

Experimental Example 2 Production of bread for bread crumbs and bread crumbs, and evaluation thereof (Part 2)
The method described in (A) (1) and (2) of Experimental Example 1 based on the recipe described in Table 4 using hot water types 2 to 4 instead of hot water type 1 used in Experimental Example 1. Bread and raw bread crumbs (Examples 7-9) were produced. Furthermore, using the raw bread crumbs, croquettes were produced by the method described in Experimental Example 1 (A) (3).

Using the raw bread crumbs produced above, sensory evaluation was carried out by the method described in Experimental Example 1 (B)(1). Results are listed in Tables 5 and 6.

いずれのパン粉（実施例７～９）も、油っぽさがなく、また油調後３０分間放冷後もサクサク感を有するパン粉が得られることが確認された。また、油調後４時間放冷後、レンジで再加熱した場合でもサクサク感は大きく低下しないことが確認された。

It was confirmed that all the bread crumbs (Examples 7 to 9) were not oily and had a crispy feeling even after standing to cool for 30 minutes after oil adjustment. It was also confirmed that the crispy feeling did not significantly decrease even when the product was left to cool for 4 hours after adjusting the oil and then reheated in the microwave.

Claims (5)

Bread dough for bread crumbs, containing 3 to 30 parts by mass of hot water for 100 parts by mass of wheat flour. Bread crumbs obtained by fermenting, baking, and pulverizing the bread dough for bread crumbs according to claim 1. The bread crumbs according to claim 2, which are bread crumbs for oil preparation. A method for producing bread dough for bread crumbs, comprising a step of preparing bread dough by blending hot water at a rate of 3 to 30 parts by weight with respect to 100 parts by weight of wheat flour. A method for producing bread crumbs, comprising the steps of fermenting, baking, and pulverizing bread dough for bread crumbs obtained by the production method according to claim 4.

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