JP2553864B2 - Bread crumb-like food manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing bread crumbs-like food using an extruder.

[Conventional technology]

Conventionally, there have been methods for producing bread crumbs, such as an energization method and a roasting method (see JP-A-48-4992 and JP-A-61-85133). However, these methods have complicated steps, and multi-step treatment including mixing, fermentation, division, shaping, molding, proofing, roasting, cooling, crushing, drying, cooling, sieving, and a long time associated therewith are required. It was what I needed.

Therefore, in order to simplify the process, various manufacturing methods using an extruder have been developed (JP-A-57-18).
6431, 60-9459, 60-145060, 61-19462, 61
-108346 reference). However, in those manufacturing methods, since the fermentation process is omitted in all cases,
Although the process was simplified, only a product with a poor flavor could be produced.

[Problems to be solved by the invention]

Therefore, the present invention is to solve the problem of complexity of the conventional energization type and roasting type processes, and the problem of poor flavor of the method using an extruder, in a short time by a simple process. It is an object of the present invention to provide a method for producing a tasty bread crumb-like food.

[Means for solving problems]

The present invention relates to a method for producing a bread crumb-like food characterized in that fermented bread dough is supplied to an extruder, heated under pressure, baked and extruded, and then crushed and dried.

 Hereinafter, the present invention will be described in detail.

I. Raw Material In the present invention, the bread dough refers to a dough obtained from flours, yeasts, water and other auxiliary materials through a mixing and fermentation process. In addition, the bread dough used in the present invention is a stage of finishing fermentation produced by a direct kneading dough method, a medium dough method, a medium noodle dough method, a liquid seed dough method, a continuous dough manufacturing method and other similar manufacturing methods. Including dough.

Further, the above-mentioned cereal flour is a crushed product of cereals and beans or a mixture of one or more kinds of starches purified therefrom, and as cereals, rice, wheat, barley, oats, dove, rye. , Corn, buckwheat, bubble, acne, knee,
Examples include beans such as sorghum, soybean, azuki bean, green beans, peas, salmon and broad beans. Generally, wheat flour is used as the main grain.

Further, as the above-mentioned yeasts, yeasts which bring a good flavor to products such as commercially available baker's yeast can be used, but the form can be any form such as live bacteria, dried products, and pressed products. .

Examples of the above-mentioned auxiliary materials include sugars (sugar and the like), salt, fats and oils (shortening, lard, etc.), milk powder, and various seasonings and flavors.

II. Manufacture of fermented bread dough To manufacture dough for normal bread crumbs, for example, flour 100
It is preferable to add 3 parts by weight of yeast, 1 part by weight of sugar, 1 part by weight of lard and the like to the parts by weight, but in the present invention, various other compositions can be used. In the present invention, water 20 to 100 parts by weight of flours
It is preferable to use -80 parts by weight, sugars 1-20 parts by weight, and yeasts 1-10 parts by weight.

The above blended raw materials are then mixed by various methods,
It is fermented to produce the bread dough used in the present invention. Typical fermentation conditions are temperature 25-40 ℃, humidity 80-100%
In the case of, it is preferable to ferment for 0.5 to 2 hours.

 Hereinafter, various specific manufacturing methods will be described.

i) In the case of using the direct kneading dough method When using the direct kneading dough method, first, all of the compounding ingredients are kneaded and kneaded into the dough at the same time, but it is also possible to use a mixer here. Kaisho 62-5568
As disclosed in the publication, it is possible to heat the mixture to the optimum fermentation temperature while kneading and mixing with an elastruder.

Next, the bread dough for use in the present invention can be prepared with or without floor time after fermenting in a fermenter or a fermenting room according to a conventional method.

ii) When using the intermediate seed dough method Depending on the type and quality of flour, it is usually 55-
75%, all or most of the yeast, yeast food, malt, and medium water with sufficient water to produce medium hardness medium water. Milk powder and shortening may be added in whole or in part depending on the quality and taste of the powder. After fermenting this for a predetermined time, the remaining ingredients are added to make dough. The bread dough used in the present invention can be prepared with or without the subsequent floor time. Without adding the remaining ingredients to the medium seeds to make dough,
The middle seeds and the rest of the materials may be put into an extruder as they are and baked.

iii) When using the medium noodles method Usually, the medium noodles are made from 10% of one-minute flour and all ingredients except yeast and water for yeast. After soaking for a certain period of time, the remaining ingredients are added and the dough is prepared and fermented. Except for this point, it is similar to the case of using the direct kneading method.

iv) When the liquid seed dough method is used Liquid in whole or part of yeast, part or part of sugar, whole or part of salt, yeast food as a yeast nutritional component, whole or part of malt and water, etc. Make seeds. In addition, skim milk powder or calcium carbonate is usually added as a pH buffering agent to stabilize the pH of the liquid species to about 5.2 throughout fermentation and storage.

The thus-prepared liquid seeds are charged into the dough together with the remaining ingredients, and the bread dough used in the present invention can be prepared with or without floor time. Further, the bread dough for use in the present invention can be prepared by using the liquid type and the remaining ingredients as they are without charging the dough.

v) When using continuous dough manufacturing method While the manufacturing method described in the previous section is a batch system, this method is a method that uses mechanical maintenance to continuously manufacture dough. Although various types of systems have been developed up to now, in any case, the bread dough to be used in the present invention can be prepared with or without floor time at the stage of finishing the fermentation process.

III. Firing by Extruder A feature of the present invention is that firing is performed by using an extruder.

The extruder used in the present invention is of a normal uniaxial or biaxial type, and its structure is roughly classified into a feeder, a barrel, a die, a screw, and the like. Any standard extruder capable of heating, kneading, shearing, pressing, extruding, etc. can be used in the barrel, which has a heating / cooling function capable of adjusting temperature. For example, TEM-50 type manufactured by Toshiba Machine Co., Ltd. is suitable.

In order to add the bread dough, when the direct kneading method, the middle noodle method or a continuous method similar thereto is used, the obtained fermented dough may be added as it is. When the liquid type method, the medium type method or a continuous method similar thereto is used, after the fermentation liquid and the flours and other auxiliary materials are put into the dough, or the medium seed and other materials are put into the dough. It may be charged into the extruder, or two or more of these raw materials may be mixed in advance, or may be separately charged into the extruder without being mixed at all. In this case, the two steps of kneading and firing are performed simultaneously in the extruder.

Regarding the processing conditions of the extruder, first, the processing temperature is 60 to 150 ° C. Below 60 ° C, gelatinization of starch is insufficient, and above 150 ° C, gelatinization is severe, resulting in a hard texture. The temperature is preferably 80 to 120 ° C.

The processing time (the time when the raw material stays in the extruder) is 20 to 180 seconds. When the time is 20 seconds or less, gelatinization of starch is insufficient, and when the time is 180 seconds or more, gelatinization is severe and the texture becomes hard. It is preferably 30 to 90 seconds.

IV. Post-treatment step After baking the bread dough with an extruder, the bread crumbs-like food according to the present invention is obtained through the steps of cooling, crushing and drying according to a conventional method.

〔The invention's effect〕

According to the present invention, a bread crumb-like food having a good flavor can be obtained by a simple process and a short processing time. Further, the bread crumb-like food obtained by the present invention had a multilayered structure and had a good texture.

〔Example〕

 The present invention will be described in more detail with reference to the following examples.

Example 1 The formulations listed in Formulation Table 1 were mixed according to a conventional method (direct kneading method), and fermented at a temperature of 30 ° C. and a humidity of 90% for 1 hour.

After that, the dough is made into a twin-screw extruder (made by Toshiba Machine).
It was put into TEM-50, L / D = 24) and treated at 100 ° C. for a retention time of 2 minutes.

Then, the obtained product is cooled, crushed and dried to have a water content of 9%.
A bread crumb-like food product was obtained (Example 1). As a control, 40 parts by weight of water added (based on 100 parts by weight of flour) was added to the twin-screw extruder with the composition shown in Formulation Table 2. The treatment conditions and the steps after treatment were the same as those described above (Comparative Example 1).

A pork cutlet was prepared using the obtained 2 points of products and 3 points of commercially available bread crumbs (roasting type) and subjected to a sensory test. The results are shown in Table 1.

Example 2 The formulations shown in Formulation Table 3 were mixed, and the mixture was mixed at 30 ° C. and a humidity of 90% to 1
Fermentation was carried out for a period of time to obtain a fermented liquid.

And a twin-screw extruder (TE made by Toshiba Machine Co., Ltd.)
While supplying 40 kg / H of strong wheat flour (Quin manufactured by Nippon Flour Milling Co., Ltd.) to M-50, L / D = 24), 20 kg / H of the above fermentation liquid was added.

The processing conditions of the twin-screw extruder and the steps after the processing were the same as in Example 1.

In this way, a product similar to that of Example 1 was obtained.

Claims (6)

(57) [Claims] 1. A method for producing a bread crumb-like food, which comprises feeding fermented bread dough to an extruder, heating under pressure, baking, and extruding, then crushing and drying. 2. The method according to claim 1, wherein the fermented dough obtained by the direct kneading dough method or the medium noodle dough method is used as fermented bread dough. 3. A fermentation broth obtained by the liquid seed dough method, cereals and other auxiliary materials are separately fed to an extruder as fermented bread dough, according to claim (1). Manufacturing method. 4. The production method according to claim 1, wherein the medium seed obtained by the medium seed dough method and the other ingredients are separately fed as fermented bread dough to the extruder. 5. A fermented liquor obtained by the liquid seed dough method, kneading flour and other auxiliary materials into a dough, and then using it as fermented bread dough.
The manufacturing method described in the item. 6. The production method according to claim 1, wherein the medium seed obtained by the medium seed dough method is kneaded with other ingredients and used as a dough for bread after fermentation. .