JP2620756B2 - Bread crumbs with gelatin - Google Patents
Bread crumbs with gelatinInfo
- Publication number
- JP2620756B2 JP2620756B2 JP6216604A JP21660494A JP2620756B2 JP 2620756 B2 JP2620756 B2 JP 2620756B2 JP 6216604 A JP6216604 A JP 6216604A JP 21660494 A JP21660494 A JP 21660494A JP 2620756 B2 JP2620756 B2 JP 2620756B2
- Authority
- JP
- Japan
- Prior art keywords
- gelatin
- frying
- bread crumbs
- bread
- ingredients
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- Grain Derivatives (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明はゼラチン入りパン粉に関
する。FIELD OF THE INVENTION The present invention relates to bread crumbs containing gelatin.
【０００２】[0002]
【従来の技術】パン粉は、トンカツ等のフライ料理に不
可欠なものである。パン粉は、小麦粉，イ−スト，食
塩，水を基本原料とし、これに必要に応じて糖類，油脂
類，卵製品，乳製品等の副原料を適宜加え、混捏し発酵
させ、これをパンがまや電極式パン焼器で焼き、冷却
後、粉砕して製造している。2. Description of the Related Art Bread crumbs are indispensable for fried dishes such as tonkatsu. Bread crumbs are made of wheat flour, yeast, salt and water as basic raw materials, and if necessary, supplementary materials such as sugars, fats and oils, egg products and dairy products are appropriately added, kneaded and fermented. It is manufactured by baking with an electrode type baking oven, cooling and pulverizing.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、従来の
パン粉を使用したフライは、油揚げしたのち、時間が経
過するとパン粉が製品の水分を吸収して柔らかくなり、
揚げたての食感を損なうという問題があった。本発明は
かかる従来の問題点に鑑みて発明したものであり、その
目的とするところは、フライにしても長期間に亘って老
化して柔らかくならず、油揚げ直後の食感を長期に亘っ
て保持することができるパン粉を提供することにある。
尚、特公昭４９−１８２２３号公報には、ゼラチンを使
用した味付パン粉が記載されているが、これはパン粉に
食塩で味付けするためにゼラチンを使用するものであっ
て、フライに付けたパン粉が長期間に亘って老化するこ
とを防止する本発明とは目的が相違し、また、ゼラチン
の使用量も少ないから、フライに付けたパン粉の老化防
止の効果を奏しないものである。However, in a conventional fry using bread crumbs, the bread crumbs absorb the moisture of the product over time after being fried and become soft.
There was a problem that the texture of freshly fried food was lost. The present invention has been made in view of such a conventional problem, and the object thereof is that, even when fried, it does not soften due to aging over a long period of time and the texture immediately after frying over a long period of time. It is to provide a crumb that can be held.
Japanese Patent Publication No. 49-18223 discloses a seasoned bread crumb using gelatin, which uses gelatin to season bread crumbs with salt, and the bread crumbs which are fried However, the purpose of the present invention is different from that of the present invention, which is to prevent aging over a long period of time, and the amount of gelatin used is small.
【０００４】[0004]
【課題を解決するための手段】前記目的を解決するため
の手段として、本発明請求項１記載のゼラチン入りパン
粉では、パン粉原料にゼラチン強度指数が２５０ブル−
ム以上のゼラチンを小麦粉に対して０．１〜２重量％添
加して形成した構成を採用した。また、請求項２記載の
ゼラチン入りパン粉では、パン粉原料にゼラチン強度指
数が１５０ブル−ムから２５０ブル−ム未満のゼラチン
を小麦粉に対して０．３〜３重量％添加して形成した構
成を採用した。According to the present invention, there is provided a bread crumb containing gelatin according to the present invention, wherein the raw material of the bread crumb has a gelatin strength index of 250 blu.
And a gelatin formed by adding 0.1 to 2% by weight of gelatin to wheat flour. Further, the breadcrumbs containing gelatin according to the second aspect have a constitution in which gelatin having a gelatin strength index of 150 to less than 250 bloom is added to the breadcrumbs in an amount of 0.3 to 3% by weight based on wheat flour. Adopted.
【０００５】本発明のゼラチン入りパン粉は、パン粉に
ゼラチンを加えた以外は従来のパン粉と同一の構成であ
る。また、その製造方法もパン粉原料にゼラチンを加え
ること以外は従来と同じである。すなわち、パン粉は、
小麦粉，イ−スト，食塩，水を基本原料とし、これに必
要に応じ糖類，油脂，卵，乳製品などの副原料を適宜加
え、これを混捏し発酵させ、加熱してパンを作り、次に
これを冷却後、粉砕して生パン粉とするか、あるいはこ
の生パン粉を乾燥させてパン粉を製造する。加熱方法
は、焙焼式でも通電式であってもよい。本発明のパン粉
には、前記生パン粉とそれを乾燥したパン粉の両者を含
む。本発明では、この原料中にゼラチンを添加するだけ
である。ゼラチンの添加方法は、小麦粉等に加水する水
の一部にゼラチンを溶かしてそれをそのまま加水する
か、スプレ−等で吹付けるか、あるいは小麦粉にゼラチ
ンを均一に分散・混合させることにより行なう。尚、ゼ
ラチンを水に溶かすときは約４０℃に加温して行なう。The breadcrumbs containing gelatin of the present invention have the same structure as conventional breadcrumbs except that gelatin is added to the breadcrumbs. The production method is the same as the conventional method except that gelatin is added to the bread crumb raw material. That is, breadcrumbs
Wheat flour, yeast, salt, and water are used as basic ingredients, and if necessary, auxiliary ingredients such as sugars, oils, fats, eggs, and dairy products are added as needed. After cooling, the raw bread crumbs are crushed into raw bread crumbs or the raw bread crumbs are dried to produce bread crumbs. The heating method may be a roasting method or an energizing method. The breadcrumbs of the present invention include both the above-mentioned raw breadcrumbs and breadcrumbs obtained by drying them. In the present invention, only gelatin is added to this raw material. Gelatin is added by dissolving gelatin in a part of water to be added to flour or the like and then adding the gelatin as it is, spraying it with spray or the like, or by uniformly dispersing and mixing gelatin in flour. When gelatin is dissolved in water, it is heated to about 40 ° C.
【０００６】ゼラチンは、これでパン粉の表面をコ−テ
ィングして食品中の水分を吸収しないようにするための
ものである。ゼラチンとしては、ゼラチン強度指数の高
いものを使用すれば使用量を減らすことができるのでゼ
ラチン強度指数が高いものを使用することが好ましい
が、ゼラチン強度指数が１５０ブル−ム以上のものであ
ればよい。ゼラチンの添加量は、ゼラチン強度指数によ
り相違し、ゼラチン強度指数が２５０ブル−ムから３０
０ブル−ムまでのゼラチンを使用するときは小麦粉に対
して０．１〜２重量％を添加し、１５０ブル−ムから２
５０ブル−ム未満のゼラチンを使用するときは小麦粉に
対して０．３〜３重量％を添加する。添加量がこれより
少ないときは、所期の老化防止効果を奏しないし、これ
より多い場合はパン粉が硬くなりすぎて商品価値が低下
する。また、ゼラチン強度指数が１５０ブル−ム以上の
ゼラチンを使用するのは、次の理由による。すなわち、
ゼラチンは６０℃以上に加熱すると、ゼラチン強度指数
が低下する。そのため、ゼラチン強度指数が低いゼラチ
ンを使用すると、その使用量を多くしなければ前記効果
を奏することができない。ゼラチンの使用量を多くする
と、粘度の増加や動物臭等によりパン粉，冷凍食品，惣
菜類等の食感や風味を損ない商品価値が低下する。食感
や風味を損なうことなく効果的にパン粉を製造するため
にはゼラチン強度指数が１５０ブル−ム以上のもの、好
ましくはゼラチン強度指数２５０ブル−ムから３００ブ
ル−ムのものを使用する。[0006] Gelatin is used to coat the surface of the bread crumbs so as not to absorb the moisture in the food. As the gelatin, it is preferable to use a gelatin having a high gelatin strength index because it is possible to reduce the amount of use if a gelatin having a high gelatin strength index is used. Good. The amount of gelatin to be added varies depending on the gelatin strength index.
When gelatin up to 0 bloom is used, 0.1 to 2% by weight based on the flour is added, and 150 to 2 bloom is added.
When less than 50 bloom of gelatin is used, 0.3 to 3% by weight of flour is added. When the amount is less than this, the desired anti-aging effect is not exhibited, and when it is more than this, the bread crumb becomes too hard and the commercial value decreases. The reason for using gelatin having a gelatin strength index of 150 bloom or more is as follows. That is,
When gelatin is heated to 60 ° C. or higher, the gelatin strength index decreases. Therefore, when gelatin having a low gelatin strength index is used, the above-mentioned effect cannot be obtained unless the amount of gelatin is increased. When the amount of gelatin used is increased, the texture and flavor of breadcrumbs, frozen foods, prepared foods and the like are impaired due to an increase in viscosity and animal odor, and the commercial value is reduced. In order to produce bread crumbs effectively without impairing the texture and flavor, use is made of those having a gelatin strength index of 150 bloom or more, preferably those having a gelatin strength index of 250 to 300 bloom.
【０００７】[0007]
【実施例】以下、好適な実施例に基づいて、本発明を更
に詳細に説明するが、本発明が実施例に限定されないこ
とは言うまでもない。Hereinafter, the present invention will be described in more detail based on preferred embodiments, but it goes without saying that the present invention is not limited to the embodiments.
【０００８】（実施例１）小麦粉２５０ｋｇ，イ−スト
５ｋｇ，イ−ストフ−ド０．２ｋｇ，食塩５ｋｇ，油脂
２．５ｋｇ，水１５０リットル，ゼラチン強度指数が３
００ブル−ムのゼラチン０．５ｋｇをミキシングし、従
来と同じ方法で、混捏し発酵させ、パンがまで焼いてパ
ンを作り、これを冷却後、粉砕して生パン粉を作り、こ
れを乾燥させてパン粉を製造した。ゼラチンは加水する
水の一部を約４０℃に加温し、それに溶かして使用し
た。(Example 1) 250 kg of flour, 5 kg of east, 0.2 kg of east food, 5 kg of salt, 2.5 kg of oil and fat, 150 liters of water, gelatin strength index of 3
0.5 kg of 00 bloom gelatin was mixed, kneaded and fermented in the same manner as before, bread was baked to make bread, cooled, crushed to make raw bread crumbs, and dried. To produce bread crumbs. Gelatin was used by heating a part of water to be added to about 40 ° C. and dissolving it.
【０００９】（実施例２）小麦粉２５０ｋｇ，イ−スト
５ｋｇ，イ−ストフ−ド０．２ｋｇ，食塩５ｋｇ，油脂
２．５ｋｇ，水１５０リットル，ゼラチン強度指数が３
００ブル−ムのゼラチン０．５ｋｇをミキシングし、従
来と同じ方法で、混捏し発酵させ、パンがまで焼いてパ
ンを作り、これを冷却後、粉砕して生パン粉を作り、こ
れを乾燥させてパン粉を製造した。ゼラチンは小麦粉と
均一に分散・混合させてミックス粉として使用した。Example 2 250 kg of flour, 5 kg of east, 0.2 kg of east food, 5 kg of salt, 2.5 kg of oil and fat, 150 liters of water, gelatin strength index of 3
0.5 kg of 00 bloom gelatin was mixed, kneaded and fermented in the same manner as before, bread was baked to make bread, cooled, crushed to make raw bread crumbs, and dried. To produce bread crumbs. Gelatin was uniformly dispersed and mixed with flour and used as a mixed powder.
【００１０】（実施例３）小麦粉２５０ｋｇ，イ−スト
５ｋｇ，イ−ストフ−ド０．２ｋｇ，食塩５ｋｇ，油脂
２．５ｋｇ，水１５０リットル，ゼラチン強度指数が２
５０ブル−ムのゼラチン２．５ｋｇをミキシングし、従
来と同じ方法で、混捏し発酵させ、パンがまで焼いてパ
ンを作り、これを冷却後、粉砕して生パン粉を作り、こ
れを乾燥させてパン粉を製造した。ゼラチンは加水する
水の一部を約４０℃に加温し、それに溶かして使用し
た。(Example 3) Wheat flour 250 kg, east 5 kg, east food 0.2 kg, salt 5 kg, oil and fat 2.5 kg, water 150 liter, gelatin strength index 2
2.5 kg of 50 bloom gelatin is mixed, kneaded and fermented in the same manner as before, bread is baked until bread is formed, cooled, crushed to make raw bread crumbs, and dried. To produce bread crumbs. Gelatin was used by heating a part of water to be added to about 40 ° C. and dissolving it.
【００１１】（実施例４）小麦粉２５０ｋｇ，イ−スト
５ｋｇ，イ−ストフ−ド０．２ｋｇ，食塩５ｋｇ，油脂
２．５ｋｇ，水１５０リットル，ゼラチン強度指数が２
００ブル−ムのゼラチン５ｋｇをミキシングし、従来と
同じ方法で、混捏し発酵させ、パンがまで焼いてパンを
作り、これを冷却後、粉砕して生パン粉を作り、これを
乾燥させてパン粉を製造した。ゼラチンは加水する水の
一部を約４０℃に加温し、それに溶かして使用した。(Example 4) 250 kg of flour, 5 kg of east, 0.2 kg of east food, 5 kg of salt, 2.5 kg of oil and fat, 150 liter of water, gelatin strength index of 2
5 kg of gelatin from 00 bloom is mixed, kneaded and fermented in the same manner as before, bread is baked until bread is formed, cooled, crushed to make raw bread crumbs, and dried to make bread crumbs Was manufactured. Gelatin was used by heating a part of water to be added to about 40 ° C. and dissolving it.
【００１２】（実施例５）小麦粉２５０ｋｇ，イ−スト
５ｋｇ，イ−ストフ−ド０．２ｋｇ，食塩５ｋｇ，油脂
２．５ｋｇ，水１５０リットル，ゼラチン強度指数が１
５０ブル−ムのゼラチン５ｋｇをミキシングし、従来と
同じ方法で、混捏し発酵させ、パンがまで焼いてパンを
作り、これを冷却後、粉砕して生パン粉を作り、これを
乾燥させてパン粉を製造した。ゼラチンはは加水する水
の一部を約４０℃に加温し、それに溶かして使用した。(Example 5) Wheat flour 250 kg, east 5 kg, east food 0.2 kg, salt 5 kg, oil and fat 2.5 kg, water 150 liter, gelatin strength index 1
5 kg of 50 bloom gelatin is mixed, kneaded and fermented in the same manner as before, bread is baked until bread is formed, cooled, crushed to make raw bread crumbs, and dried to make bread crumbs Was manufactured. Gelatin was used by heating a part of water to be heated to about 40 ° C. and dissolving it.
【００１３】（比較例１）小麦粉２５０ｋｇ，イ−スト
５ｋｇ，イ−ストフ−ド０．２ｋｇ，食塩５ｋｇ，油脂
２．５ｋｇ，水１５０リットルをミキシングし、従来と
同じ方法で、混捏し発酵させ、パンがまで焼いてパンを
作り、これを冷却後、粉砕して生パン粉を作り、これを
乾燥させてパン粉を製造した。Comparative Example 1 250 kg of flour, 5 kg of east, 0.2 kg of east food, 5 kg of salt, 2.5 kg of oil and fat, and 150 liters of water were mixed, kneaded and fermented in the same manner as before. Then, the bread was baked until it was baked, and after cooling, the bread was crushed to produce raw bread crumbs, which were dried to produce bread crumbs.
【００１４】（比較例２）小麦粉２５０ｋｇ，イ−スト
５ｋｇ，イ−ストフ−ド０．２ｋｇ，食塩５ｋｇ，油脂
２．５ｋｇ，水１５０リットル，ゼラチン強度指数が１
００ブル−ムのゼラチン１０ｋｇをミキシングし、従来
と同じ方法で、混捏し発酵させ、パンがまで焼いてパン
を作り、これを冷却後、粉砕して生パン粉を作り、これ
を乾燥させてパン粉を製造した。ゼラチンは加水する水
の一部を約４０℃に加温し、それに溶かして使用した。Comparative Example 2 250 kg of flour, 5 kg of east, 0.2 kg of east food, 5 kg of salt, 2.5 kg of oil and fat, 150 liter of water, gelatin strength index of 1
Mix 10 kg of 00 bloom gelatin, knead and ferment in the same manner as before, bake the bread until it becomes loaf, cool it, pulverize it into raw bread crumbs, and dry it to make bread crumbs. Was manufactured. Gelatin was used by heating a part of water to be added to about 40 ° C. and dissolving it.
【００１５】次に、実施例のパン粉と比較例のパン粉を
使用してフライにした調理例の官能検査の結果を示す。
官能検査は熟練した１０人のパネラ−により行なった。Next, the results of a sensory test of a cooked example fried using the bread crumb of the example and the bread crumb of the comparative example are shown.
Sensory tests were performed by 10 skilled panelists.
【００１６】（調理例１）頭を取り除いた６〜７ｃｍ位
のエビに打ち粉をして、とき卵に浸漬した後、実施例１
〜５のパン粉を付着させて、本発明に係るフライ用素材
を得た。これとは別に、頭を取り除いた６〜７ｃｍ位の
エビに、打ち粉をしてとき卵に浸漬した後、比較例１，
２のパン粉を付着させて通常のフライ用素材（コントロ
ール）を得た。上記２種のフライ用素材を１８０℃の大
豆白絞油で３分間、フライし、−３０℃で急速冷凍し
た。この冷凍品を電子レンジで１分間加熱し、１０人の
パネラーによって官能評価を行ったところ、８人が本発
明に係るフライの方が、外観が良く、エビの味が濃厚で
あり、衣の歯ごたえがあることを指摘した。(Cooking Example 1) After shrimp of about 6 to 7 cm from which the head was removed was ground and sometimes immersed in an egg,
The breadcrumbs of Nos. To 5 were adhered to obtain a material for frying according to the present invention. Separately, after shrimp of about 6 to 7 cm from which the head was removed, powdered and immersed in eggs, Comparative Example 1,
The breadcrumbs No. 2 were adhered to obtain a normal frying material (control). The above two types of frying materials were fried for 3 minutes in 180 ° C. soybean white oil and rapidly frozen at −30 ° C. When this frozen product was heated in a microwave for 1 minute and subjected to sensory evaluation by 10 panelists, 8 people found that the fry according to the present invention had a better appearance, a richer shrimp taste, and He pointed out that it was chewy.
【００１７】（調理例２）トンカツ用肉に打ち粉をし
て、小麦粉等を水で溶いたバッター（衣液）を着けた
後、実施例１〜５のパン粉を付着させて、本発明に係る
フライ用素材を得た。これとは別に、トンカツ用肉に打
ち粉をして、小麦粉等を水で溶いたバッター（衣液）を
着けた後、比較例１，２のパン粉を付着させて、通常の
フライ用素材（コントロール）を得た。上記２種のフラ
イ用素材を１８０℃の大豆白絞油で４分間、フライし、
−３０℃で急速冷凍した。この冷凍品を電子レンジで２
分間加熱し、１０人のパネラーによって官能評価を行っ
たところ、８人が本発明に係るフライの方が、美味し
く、衣の歯ごたえがあることを指摘した。(Cooking Example 2) After flouring the meat for tonkatsu and applying a batter (cloth liquid) obtained by dissolving flour and the like in water, the bread crumbs of Examples 1 to 5 are adhered to the present invention. Such a material for frying was obtained. Separately, after flouring the meat for tonkatsu, applying a batter (cloth liquid) obtained by dissolving flour or the like in water, and attaching the bread crumbs of Comparative Examples 1 and 2, Control). Fry the above two kinds of ingredients for frying with 180 ° C soybean white oil for 4 minutes,
Quick frozen at -30 ° C. Put this frozen product in a microwave oven
After heating for 10 minutes and performing sensory evaluation by 10 panelists, 8 people pointed out that the fry according to the present invention was more delicious and had a firmer texture.
【００１８】（調理例３）一般に普及している具及び製
法を用いてクリームコロッケの具材を作り、成型し打ち
粉をして、とき卵に浸漬した後、実施例１〜５のパン粉
を付着させて、本発明に係るフライ用素材を得た。これ
とは別に、一般に普及している具及び製法を用いて、ク
リームコロッケの具材を作り、成型し打ち粉をして、と
き卵に浸漬した後、比較例１，２のパン粉を付着させて
通常のフライ用素材（コントロール）を得た。上記２種
のフライ用素材を１８０℃の大豆白絞油で３分間、フラ
イし、−３０℃で急速冷凍した。この冷凍品を電子レン
ジで１分間加熱し、１０人のパネラーによって官能評価
を行ったところ、９人が本発明に係るフライの方が衣の
食感が良く、クリームコロッケに適していることを指摘
した。(Cooking Example 3) Ingredients for cream croquette are prepared using commonly used ingredients and manufacturing methods, molded, ground, and immersed in eggs, and then the bread crumbs of Examples 1 to 5 are prepared. By being attached, a material for frying according to the present invention was obtained. Separately from this, using ingredients and manufacturing methods that are widely used, ingredients for cream croquettes are made, molded and ground, and then immersed in eggs, and then the breadcrumbs of Comparative Examples 1 and 2 are attached. To obtain a normal fly material (control). The above two types of frying materials were fried for 3 minutes in 180 ° C. soybean white oil and rapidly frozen at −30 ° C. This frozen product was heated in a microwave oven for 1 minute and subjected to sensory evaluation by 10 panelists. Nine people found that the fry according to the present invention had better texture of clothes and was suitable for cream croquettes. It pointed out.
【００１９】（調理例４）頭を取り除いた６〜７ｃｍ位
のエビに打ち粉をして、とき卵に浸漬した後、実施例１
〜５のパン粉を付着させて、本発明に係るフライ用素材
を得た。これとは別に、頭を取り除いた６〜７ｃｍ位の
エビに、打ち粉をしてとき卵に浸漬した後、比較例１，
２のパン粉を付着させて通常のフライ用素材（コントロ
ール）を得た。上記２種のフライ用素材を冷凍し、フラ
イ用冷凍食材とした。上記２種のフライ用冷凍食材を１
８０℃の大豆白絞油で３分間、フライし、油揚げ直後、
１時間後、４時間後、２４時間後に１０人のパネラーに
よって官能評価を行ったところ、何れの時間において
も、９人が本発明に係るフライの方が、外観、衣の食感
が良く、エビの味が濃厚であることを指摘した。(Cooking Example 4) After shrimp of about 6 to 7 cm from which the head was removed was ground and sometimes immersed in eggs,
The breadcrumbs of Nos. To 5 were adhered to obtain a material for frying according to the present invention. Separately, after shrimp of about 6 to 7 cm from which the head was removed, powdered and immersed in eggs, Comparative Example 1,
The breadcrumbs No. 2 were adhered to obtain a normal frying material (control). The above two kinds of ingredients for frying were frozen to obtain frozen ingredients for frying. One of the above two types of frozen ingredients for frying
Fry for 3 minutes at 80 ° C soybean white oil, immediately after frying,
After 1 hour, 4 hours, and 24 hours, the sensory evaluation was performed by 10 panelists. In any time, 9 persons had the fry according to the present invention better in appearance and texture of clothes, He pointed out that the taste of shrimp is rich.
【００２０】（調理例５）トンカツ用肉に打ち粉をし
て、小麦粉等を水で溶いたバッター（衣液）を着けた
後、実施例１〜５のパン粉を付着させて本発明に係るフ
ライ用素材を得た。これとは別に、トンカツ用肉に打ち
粉をして、小麦粉等を水で溶いたバッター（衣液）を着
けた後、比較例１，２のパン粉を付着させて、通常のフ
ライ用素材（コントロール）を得た。上記２種のフライ
用素材を冷凍し、フライ用冷凍食材とした。上記２種の
フライ用冷凍食材を１８０℃の大豆白絞油で３分間、フ
ライし、油揚げ直後、１時間後、４時間後、２４時間後
に１０人のパネラーによって官能評価を行ったところ、
何れの時間においても、９人が本発明に係るフライの方
が、衣の食感が良く、肉の味も良かった事を指摘した。(Cooking Example 5) After flouring the meat for tonkatsu and applying a batter (cloth liquid) in which flour or the like is dissolved in water, the bread crumbs of Examples 1 to 5 are adhered to the present invention. The material for frying was obtained. Separately, after flouring the meat for tonkatsu, applying a batter (cloth liquid) obtained by dissolving flour or the like in water, and attaching the bread crumbs of Comparative Examples 1 and 2, Control). The above two kinds of ingredients for frying were frozen to obtain frozen ingredients for frying. The above two types of frozen ingredients for frying were fried with 180 ° C soybean white oil for 3 minutes, and immediately after frying, 1 hour, 4 hours, and 24 hours later, a sensory evaluation was performed by 10 panelists.
At any time, nine persons pointed out that the fry according to the present invention had a better texture and better meat taste.
【００２１】（調理例６）一般に普及している具及び製
法を用いてクリームコロッケの具材を作り、成型し打ち
粉をして、とき卵に浸漬した後、実施例１〜５のパン粉
を付着させて本発明に係るフライ用素材を得た。これと
は別に、一般に普及している具及び製法を用いてクリー
ムコロッケの具材を作り、成型し打ち粉をして、とき卵
に浸漬した後、比較例１，２のパン粉を付着させて通常
のフライ用素材（コントロール）を得た。上記２種のフ
ライ用素材を冷凍し、フライ用冷凍食材とした。上記２
種のフライ用冷凍食材を１８０℃の大豆白絞油で３分
間、フライし、油揚げ直後、１時間後、４時間後、２４
時間後に１０人のパネラーによって官能評価を行ったと
ころ、何れの時間においても、９人が本発明に係るフラ
イの方が衣の食感が良く、クリームコロッケに適してい
ることを指摘した。(Cooking Example 6) Ingredients for cream croquette are prepared using commonly used ingredients and manufacturing methods, molded, ground, and immersed in eggs, and then the bread crumbs of Examples 1 to 5 are prepared. The material for frying according to the present invention was obtained by being attached. Separately from this, the ingredients of cream croquette were made using the commonly used ingredients and the manufacturing method, molded and ground, and then immersed in eggs, and then the breadcrumbs of Comparative Examples 1 and 2 were applied. A normal fly material (control) was obtained. The above two kinds of ingredients for frying were frozen to obtain frozen ingredients for frying. 2 above
Seed frozen ingredients for frying are fried in 180 ° C soybean white oil for 3 minutes, and immediately after frying, 1 hour, 4 hours, 24 hours.
After the time, sensory evaluation was performed by 10 panelists. At any time, 9 persons pointed out that the fry according to the present invention had better texture of the clothes and was suitable for cream croquettes.
【００２２】（調理例７）頭を取り除いた６〜７ｃｍ位
のエビに打ち粉をして、とき卵に浸漬した後、実施例１
〜５のパン粉を付着させて、本発明に係るフライ用素材
を得た。これとは別に、頭を取り除いた６〜７ｃｍ位の
エビに打ち粉をしてとき卵に浸漬した後、比較例１，２
のパン粉を付着させて通常のフライ用素材（コントロー
ル）を得た。上記２種のフライ用素材を冷凍し、フライ
用冷凍食材とした。上記２種のフライ用冷凍食材を１８
０℃の大豆白絞油で３分間、フライし、２４時間放置し
た物を電子レンジで１分間加熱し、１０人のパネラーに
よって官能評価を行ったところ、９人が本発明に係るフ
ライの方が外観が良く、衣の歯ごたえも出来たての状態
を保っていることを指摘した。(Cooking Example 7) After shrimp of about 6 to 7 cm from which the head was removed was ground and shrunk in eggs,
The breadcrumbs of Nos. To 5 were adhered to obtain a material for frying according to the present invention. Separately from this, shrimp of about 6 to 7 cm from which the head was removed was powdered and immersed in eggs, and then, Comparative Examples 1 and 2
Was attached to obtain a normal frying material (control). The above two kinds of ingredients for frying were frozen to obtain frozen ingredients for frying. 18 kinds of above two kinds of frozen ingredients for frying
Fried with 0% soybean white oil for 3 minutes, left for 24 hours, heated in a microwave for 1 minute, and subjected to sensory evaluation by 10 panelists. Pointed out that the appearance was good and the texture of the clothes was kept fresh.
【００２３】（調理例８）トンカツ用肉に打ち粉をし
て、小麦粉等を水で溶いたバッター（衣液）を着けた
後、実施例１〜５のパン粉を付着させて本発明に係るフ
ライ用素材を得た。これとは別に、トンカツ用肉に打ち
粉をして、小麦粉等を水で溶いたバッター（衣液）を着
けた後、比較例１，２のパン粉を付着させて通常のフラ
イ用素材（コントロール）を得た。上記２種のフライ用
素材を冷凍し、フライ用冷凍食材とした。上記２種のフ
ライ用冷凍食材を１８０℃の大豆白絞油で３分間、フラ
イし、２４時間放置した物を電子レンジで４分間加熱
し、１０人のパネラーによって官能評価を行ったとこ
ろ、９人が本発明に係るフライの方が外観が良く、衣の
歯ごたえも出来たての状態を保っていることを指摘し
た。(Cooking Example 8) The flour of the flour or the like is melted in water, and the bread crumbs of Examples 1 to 5 are adhered to the flour of the tonkatsu meat according to the present invention. The material for frying was obtained. Separately, after flouring the meat for tonkatsu, applying a batter (cloth liquid) obtained by dissolving flour or the like in water, and attaching the bread crumbs of Comparative Examples 1 and 2 to a normal frying material (control ) Got. The above two kinds of ingredients for frying were frozen to obtain frozen ingredients for frying. The above two kinds of frozen ingredients for frying were fried in 180 ° C. soybean white oil for 3 minutes, left for 24 hours, heated in a microwave for 4 minutes, and subjected to sensory evaluation by 10 panelists. A person pointed out that the fry according to the present invention has a better appearance and the texture of the clothes is kept fresh.
【００２４】（調理例９）一般に普及している具及び製
法を用いてクリームコロッケの具材を作り、成型し打ち
粉をして、とき卵に浸漬した後、実施例１〜５のパン粉
を付着させて本発明に係るフライ用素材を得た。これと
は別に、一般に普及している具及び製法を用いてクリー
ムコロッケの具材を作り、成型し打ち粉をして、とき卵
に浸漬した後、比較例１，２のパン粉を付着させて通常
のフライ用素材（コントロール）を得た。上記２種のフ
ライ用素材を冷凍し、フライ用冷凍食材とした。上記２
種のフライ用冷凍食材を１８０℃の大豆白絞油で３分
間、フライし、２４時間放置した物を電子レンジで１分
間加熱し、１０人のパネラーによって官能評価を行った
ところ、９人が本発明に係るフライの方が外観が良く、
衣の歯ごたえも出来たての状態を保っていることを指摘
した。(Cooking Example 9) Ingredients for cream croquette are prepared using commonly used ingredients and manufacturing methods, molded and ground, and then immersed in eggs, and then the bread crumbs of Examples 1 to 5 are prepared. The material for frying according to the present invention was obtained by being attached. Separately from this, the ingredients of cream croquette were made using the commonly used ingredients and the manufacturing method, molded and ground, and then immersed in eggs, and then the breadcrumbs of Comparative Examples 1 and 2 were applied. A normal fly material (control) was obtained. The above two kinds of ingredients for frying were frozen to obtain frozen ingredients for frying. 2 above
Seed frozen ingredients for frying were fried in 180 ° C soybean white oil for 3 minutes, left for 24 hours, heated in a microwave for 1 minute, and subjected to sensory evaluation by 10 panelists. The fly according to the present invention has a better appearance,
He pointed out that the texture of the clothes was kept fresh.
【００２５】[0025]
【発明の効果】以上説明してきたように、本発明のゼラ
チン入りパン粉では、パン粉の中にゼラチンを入れてパ
ン粉を付けた食品の水分を吸収しないようにしているの
で、油揚げ後、時間が経ってもパン粉が老化して柔らか
くならず、油揚げ直後の食感を長期に亘って保持するこ
とができるフライを製造することができる。また、本発
明のゼラチン入りパン粉では、パン粉の中にゼラチンを
入れてパン粉を付けた食品の水分を吸収しないようにし
ているので、油揚げ後、冷凍する冷凍食品に使用して
も、電子レンジやオ−ブント−スタ−等で解凍，加熱を
すると油揚げ直後のような食感が得られ、冷凍食品用の
パン粉としても最適である。また、本発明のゼラチン入
りパン粉では、パン粉の中にゼラチンを入れてパン粉を
付けた食品の水分を吸収しないようにしているので、食
品の表面に付けた後冷凍して保存しておき、後日、フラ
イにするものに使用しても、前記同様の効果が得られ
る。As described above, in the bread crumbs containing gelatin of the present invention, gelatin is put into the bread crumbs so as not to absorb the moisture of the breaded food. Even so, it is possible to produce a fry in which the bread crumbs do not age and become soft and can maintain the texture immediately after frying for a long time. In addition, in the bread crumbs containing gelatin of the present invention, gelatin is put into the bread crumbs so as not to absorb the moisture of the breaded food, so that even when used for frozen foods that are frozen after frying, they can be used in microwave ovens or the like. When thawed and heated with an oven star or the like, a texture similar to that immediately after frying is obtained, and it is most suitable as bread crumbs for frozen foods. Further, in the bread crumbs containing gelatin of the present invention, gelatin is put in the bread crumbs so as not to absorb the moisture of the breaded food, so that the bread crumb is put on the surface of the food, frozen and stored, and stored at a later date. The same effect as described above can be obtained even when used for frying.
Claims (2)
ブル−ム以上のゼラチンを小麦粉に対して０．１〜２重
量％添加して形成したことを特徴とするゼラチン入りパ
ン粉。The bread crumb raw material has a gelatin strength index of 250.
A bread crumb containing gelatin, formed by adding 0.1 to 2% by weight of wheat flour or gelatin to flour.
ブル−ムから２５０ブル−ム未満のゼラチンを小麦粉に
対して０．３〜３重量％添加して形成したことを特徴と
するゼラチン入りパン粉。2. A bread crumb raw material having a gelatin strength index of 150.
A bread crumb containing gelatin, which is formed by adding 0.3 to 3% by weight of gelatin from wheat flour to less than 250 bloom.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6216604A JP2620756B2 (en) | 1994-08-17 | 1994-08-17 | Bread crumbs with gelatin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6216604A JP2620756B2 (en) | 1994-08-17 | 1994-08-17 | Bread crumbs with gelatin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0856598A JPH0856598A (en) | 1996-03-05 |
| JP2620756B2 true JP2620756B2 (en) | 1997-06-18 |
Family
ID=16691034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6216604A Expired - Fee Related JP2620756B2 (en) | 1994-08-17 | 1994-08-17 | Bread crumbs with gelatin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2620756B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6753797B2 (en) * | 2017-02-17 | 2020-09-09 | 日清フーズ株式会社 | Bread crumbs quality evaluation method |
-
1994
- 1994-08-17 JP JP6216604A patent/JP2620756B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0856598A (en) | 1996-03-05 |
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