JP3009191B2 - Production method of raw bread crumbs - Google Patents
Production method of raw bread crumbsInfo
- Publication number
- JP3009191B2 JP3009191B2 JP2184537A JP18453790A JP3009191B2 JP 3009191 B2 JP3009191 B2 JP 3009191B2 JP 2184537 A JP2184537 A JP 2184537A JP 18453790 A JP18453790 A JP 18453790A JP 3009191 B2 JP3009191 B2 JP 3009191B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- raw
- bread crumbs
- block
- steam
- 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 - Lifetime
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、生パン粉の製造法に関し、さらに詳細には
外観および食感が良好で長期保存性に優れた生パン粉の
製造法に関する。The present invention relates to a method for producing raw bread crumbs, and more particularly, to a method for producing raw bread crumbs having good appearance and texture and excellent long-term storage properties.
パン粉は各種揚げ物の衣材やハンバーグ等の練り込み
材として広く用いられているが、食感がソフトであるこ
とからドライパン粉よりも生パン粉がこのまれるように
なってきている。Bread crumbs are widely used as kneading materials for various fried foods and hamburgers, but raw bread crumbs are becoming more common than dry bread crumbs due to their soft texture.
従来の生パン粉の製造法は、通常の製パン法により製
造したパンブロック12〜36時間放冷してパン中のα化デ
ンプンをβ化した後、粉砕するというものであった。ま
た、製パン最終工程である焼成は、焙焼式や通電式で行
われているが、出来上がった生パン粉の色が白くなるこ
とから通電式が好まれている。The conventional method for producing raw bread crumbs is to allow the pre-gelatinized starch in the bread to be beta-converted by allowing it to cool for 12 to 36 hours and then pulverize the bread block. The baking, which is the final step of baking, is performed by a roasting method or an energizing method, but the energizing method is preferred because the color of the finished raw bread crumbs becomes white.
しかしながら、通電式焼成によって得られたパンブロ
ックは、その表層部の水分が高いため放冷工程において
微生物が繁殖しやすく、該表層部の菌数が104〜106/gに
も達していまい、粉砕後の生パン粉の菌数も103〜105/g
となってしまう。このように初発菌数の多い生パン粉は
その水分含量が高いことと相俟って腐敗しやすく、長期
保存できないという欠点があった。However, in the bread block obtained by the electric firing, microorganisms easily propagate in the cooling step because the surface layer has high moisture, and the number of bacteria in the surface layer does not reach 10 4 to 10 6 / g. The number of bacteria in the raw bread crumbs after grinding is also 10 3 -10 5 / g
Will be. As described above, raw bread crumbs having a large number of initial bacteria have a drawback that they are easily rotted in combination with their high water content and cannot be stored for a long time.
従来生パン粉の長期保存を目的として、生パン粉包装
時に空気を窒素ガスで置換し、脱酸素剤を封入する方法
や、生パン粉を冷蔵もしくは冷凍する方法等や行われて
いる。ところが、いずれの方法においても、初発菌数が
多いために１ケ月以上の長期保存は不可能であった。Conventionally, for the purpose of long-term storage of raw breadcrumbs, a method of replacing air with nitrogen gas at the time of packaging raw breadcrumbs and enclosing a deoxidizer, a method of chilling or freezing raw breadcrumbs, and the like have been used. However, in any of the methods, long-term storage for one month or more was impossible because of the large number of initial bacteria.
そこで生パン粉を蒸気殺菌装置によって雑菌するとい
う方法も提案されている（特開昭56−26180号、特公昭6
1−52657号）が、この方法では生パン粉を直接蒸気で加
熱するために、蒸気殺菌装置の加熱缶内に生パン粉の一
部が凝集・集積してしまったり、生パン粉の比容積の違
いにより部分的にコゲが生じたり、水分が部分的に極度
に飛散する等の種々の問題があった。Therefore, a method of sterilizing raw bread crumbs with a steam sterilizer has been proposed (Japanese Patent Application Laid-Open No. 56-26180, Japanese Patent Publication No.
However, in this method, raw bread crumbs are directly heated with steam, so that some of the raw bread crumbs may aggregate or accumulate in the heating can of the steam sterilizer, or the difference in specific volume of raw bread crumbs. Therefore, there are various problems such as partial kogation and partial extreme dispersion of water.
このような問題を解決するために本発明者らは通電式
焼成により得られたパンブロックを放冷後、表層部のみ
を遠赤外線照射によって加熱殺菌する方法を開発し、先
に特許出願した（特開昭63−313556号）。In order to solve such a problem, the present inventors have developed a method of heating and sterilizing only the surface layer portion by irradiation with far-infrared rays after cooling the bread block obtained by the electric firing, and applied for a patent earlier ( JP-A-63-313556).
しかしながら、この方法によても殺菌に５分間以上の
時間がかかるという欠点をいまだ有していた。However, this method still has a disadvantage that sterilization takes more than 5 minutes.
従って、より短時間の加熱殺菌により、長期保存性に
優れかつ外観及び食感の良好な生パン粉を得る方法が望
まれていた。Accordingly, there has been a demand for a method of obtaining raw bread crumbs having excellent long-term storage properties and good appearance and texture by short-time heat sterilization.
斯かる事情において本発明者らは鋭意検討した結果、
通電式焼成により得られたパンブロック表層部を飽和水
蒸気および／または過剰水蒸気を用いて加熱することに
より、色が白いという通電式焼成の特性を保持し、なお
かつ食感、長期保存性に優れた生パン粉が得られること
を見出し、本発明を完成した。Under such circumstances, the present inventors have conducted intensive studies,
By heating the surface layer of the bread block obtained by the electric baking using saturated steam and / or excess steam, the color of the white baking is maintained, and the texture and the long-term storage property are excellent. The present inventors have found that raw bread crumbs can be obtained and completed the present invention.
すなわち、本発明は通電式焼成により得られたパンブ
ロックを放冷後、飽和水蒸気および／または加熱水蒸気
を用いてパンブロックの表層部のみを少なくとも55℃に
加熱し、次いで粉砕することを特徴とす生パン粉の製造
法を提供するものである。That is, the present invention is characterized in that after cooling the bread block obtained by the electric firing, only the surface layer of the bread block is heated to at least 55 ° C. using saturated steam and / or heated steam, and then pulverized. A method for producing raw bread crumbs is provided.
本発明において使用するパンブロックは通常の製パン
法、例えばストレート法、中種法、液種法等によって製
造することができるが、最終工程である焼成は通電式に
より行われるものである。該焼成によりパンブロック中
のデンプンはα化されており、やわらかすぎてこのまま
では粉砕はできない。従って得られたパンブロックを放
冷することにより、パンブロック中のデンプンをβ化す
る。放冷する時間は、該β化に必要な時間であり、通常
12〜36時間である。The bread block used in the present invention can be produced by an ordinary bread making method, for example, a straight method, a medium seed method, a liquid seed method, and the like, and the final step, firing, is performed by an energization method. The starch in the bread block is pregelatinized by the baking, and is too soft to be ground. Therefore, the starch in the bread block is converted to beta by allowing the obtained bread block to cool. The time for cooling is the time required for the β-formation, and is usually
12 to 36 hours.
次に冷却したパンブロックの表層部のみを、飽和水蒸
気および／または過熱水蒸気を用いて少なくとも55℃に
加熱する。加熱温度が55℃より低いと殺菌が不充分とな
る。なお、加熱温度をあまり高くするとパンブロックに
掲変や焦げを生じるので約100℃以下が好ましい。本発
明でいうパンブロックの表層部とは、パンブロック外表
面から内側10mm程度までの部分をいう。Next, only the cooled surface layer of the bread block is heated to at least 55 ° C. using saturated steam and / or superheated steam. If the heating temperature is lower than 55 ° C., sterilization becomes insufficient. In addition, if the heating temperature is too high, the bread block may be deformed or burnt. The surface layer portion of the bread block in the present invention refers to a portion extending from the outer surface of the bread block to about 10 mm inward.
本発明で使用する飽和水蒸気および／または過熱水蒸
気は120〜350℃の温度のものが好ましく、加熱時間は３
〜120秒間、特に10〜30秒間が好ましい。The saturated steam and / or superheated steam used in the present invention preferably has a temperature of 120 to 350 ° C., and the heating time is 3 hours.
It is preferably from 120 to 120 seconds, particularly preferably from 10 to 30 seconds.
本発明の方法を実施するための装置としては、上記の
加熱温度、蒸気流量、加熱時間を設定できる装置であれ
ばどのようなものでもよく、特に限定されない。The apparatus for performing the method of the present invention may be any apparatus as long as it can set the above-mentioned heating temperature, steam flow rate and heating time, and is not particularly limited.
また、加熱方法は斯かる飽和水蒸気および／または加
熱水蒸気を用いる以外の方法は好ましくない。例えばオ
ーブン等を用いる乾熱加熱では品温上昇が遅く、パンブ
ロック表面の水分が蒸発してしまい、焦げやすくなり殺
菌効果も少ない。高周波加熱ではパンブロック内部まで
加熱されてしまうため、パンブロック中のβ化デンプン
が再びα化し、粉砕ができなくなる。紫外線照射では、
パンブロックの表層部には多くの凹凸があるため紫外線
照射が均一にならず殺菌効果が不充分となる。遠赤外線
照射では、殺菌効果を得るには少なくとも５分間を要
し、工業生産上好ましくない。As a heating method, a method other than using the saturated steam and / or the heated steam is not preferable. For example, in the case of dry heating using an oven or the like, the temperature rise of the product is slow, and the water on the surface of the bread block evaporates. In the high-frequency heating, since the inside of the bread block is heated, the β-starch in the bread block becomes α again, so that the pulverization cannot be performed. With UV irradiation,
Since there are many irregularities on the surface layer of the bread block, the irradiation of ultraviolet rays is not uniform, and the sterilizing effect is insufficient. Far-infrared irradiation requires at least 5 minutes to obtain a bactericidal effect, which is not preferable for industrial production.
加熱の終了したパンブロック、直ちに常法に従って粉
砕することにより、目的とする生パン粉が得られる。The desired raw bread crumb is obtained by immediately pulverizing the heated bread block according to a conventional method.
以下に実施例および比較例を挙げて本発明を更に説明
する。Hereinafter, the present invention will be further described with reference to Examples and Comparative Examples.
実施例１ （配合） （重量部） 小麦粉 100 イースト ２ イーストフード 0.1 食 塩 1.5 ブドウ糖 ３ ショートニング ３ 水 63 （製法） 上記の配合を、ストレート法に準じて混捏、発酵を行
い、焼成を通電式で行ってパンブロックを得た。Example 1 (Blending) (Parts by weight) Flour 100 Yeast 2 Yeast food 0.1 Food salt 1.5 Glucose 3 Shortening 3 Water 63 (Production method) The above composition is kneaded and fermented according to the straight method, and the firing is conducted by an energizing method. I went and got a bread block.
このパンブロック（19×20×11cm）を24時間放冷した
後、気流式加熱蒸煮機（キッコーマン社製）で蒸気温度
180℃、蒸気流量190kg/hrの過熱水蒸気で10秒間加熱し
た。このとき、パンブロックの表層部の温度は85℃であ
った。次いで該パンブロックを粉砕し、水分含量36.2
％、初発菌数１×102/gの生パン粉を得た。This bread block (19 × 20 × 11 cm) was allowed to cool for 24 hours, and then steam temperature was measured using an air-flow heating steamer (made by Kikkoman).
It was heated at 180 ° C. for 10 seconds with superheated steam at a steam flow rate of 190 kg / hr. At this time, the temperature of the surface layer of the bread block was 85 ° C. The bread block was then crushed to a moisture content of 36.2.
%, And raw bread crumbs having an initial bacterial count of 1 × 10 2 / g were obtained.
尚、比較例１としてパンブロックを放冷後、加熱処理
をせずに粉砕して得られた生パン粉は、水分含量36.5
％、初発菌数5.5×103/gであった。In Comparative Example 1, the raw bread crumbs obtained by allowing the bread block to cool and then pulverizing without heat treatment had a moisture content of 36.5.
%, The initial bacterial count was 5.5 × 10 3 / g.
実施例２ 蒸気温度200℃、蒸気流量240kg/hrの過熱水蒸気で20
秒間加熱する以外は実施例１と同様にして生パン粉を得
た。Example 2 20 superheated steam with a steam temperature of 200 ° C. and a steam flow rate of 240 kg / hr
Raw bread crumbs were obtained in the same manner as in Example 1 except that the mixture was heated for 2 seconds.
加熱中のパンブロックの表層部の温度は94℃であり、
得られた生パン粉の水分含量は35.9％、初発菌数１×10
2/g未満であった。The temperature of the surface layer of the bread block during heating is 94 ° C,
The moisture content of the obtained raw bread crumbs is 35.9%, the number of initial bacteria is 1 × 10
It was less than 2 / g.
試験例 実施例１で得られた生パン粉の長期保存性を、その菌
数を経時的に測定することによって試験した。Test Example The long-term storage stability of the raw breadcrumbs obtained in Example 1 was tested by measuring the number of bacteria over time.
試験は包装試料内の空気を窒素ガス置換し、脱酸素剤
（エージレス）とともに密封包装し、30℃の恒温室に保
存し、経時的にサンプリングして菌数を測定することに
より実施した。The test was carried out by replacing the air in the packaged sample with nitrogen gas, sealingly packaging the sample with an oxygen scavenger (ageless), storing the sample in a constant temperature room at 30 ° C., and sampling over time to measure the number of bacteria.
試料としては、実施例１で得られた生パン粉（水分含
量36.2％、初発菌数１×102/g）および比較例１で得ら
れた生パン粉（水分含量36.5％、初発菌数5.5×103/g）
を用いた。As samples, the raw bread crumbs obtained in Example 1 (water content 36.2%, initial bacterial count 1 × 10 2 / g) and the fresh bread crumbs obtained in Comparative Example 1 (water content 36.5%, initial bacterial count 5.5 ×) 10 3 / g)
Was used.
その結果、第１図の如く、比較品は20日で腐敗してし
まったのに対し、実施例１で得られた生パン粉は３ケ月
後でも品質の低下がほとんどみられなかった。As a result, as shown in FIG. 1, the comparative product spoiled in 20 days, whereas the raw bread crumb obtained in Example 1 showed almost no deterioration in quality even after 3 months.
本発明方法によれば、従来の方法よりも短時間で滅菌
を行うことができ、得られた生パン粉は外観が白く、食
感が良好で、初発菌数も少なく、常温で３ケ月間保存後
においても品質の低下の少ない優れたものである。According to the method of the present invention, sterilization can be performed in a shorter time than the conventional method, and the obtained raw bread crumbs have a white appearance, a good texture, a small number of initial bacteria, and are stored at room temperature for three months. It is an excellent product with little deterioration in quality even afterwards.
第１図は、実施例で得られた生パン粉と比較品の保存期
間と生菌数の関係を示す図面である。FIG. 1 is a drawing showing the relationship between the storage period and the viable cell count of the raw bread crumbs obtained in the examples and comparative products.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 寺山 正典 千葉県野田市柳沢41―44 (72)発明者 瀬斉 雄士 埼玉県上福岡市南台１丁目５番11号 (72)発明者 藤田 明男 埼玉県入間郡鶴ケ島町上広谷787番地48 (56)参考文献 特開 昭63−313556（ＪＰ，Ａ) 特開 昭55−127951（ＪＰ，Ａ) 特開 昭56−26180（ＪＰ，Ａ) 特公 昭61−52657（ＪＰ，Ｂ２) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/176 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Masanori Terayama 41-44 Yanagisawa, Noda City, Chiba Prefecture (72) Inventor Yuji Senai 1-5-11 Minamidai, Kamifukuoka City, Saitama Prefecture (72) Inventor Akio Fujita Saitama 48, 787, Kamihiroya, Tsuruga-machi, Iruma-gun, Prefecture (56) References JP-A-63-313556 (JP, A) JP-A-55-127951 (JP, A) JP-A-56-26180 (JP, A) 61-52657 (JP, B2) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/176
Claims (1)
放冷後、飽和水蒸気および／または過熱水蒸気を用いて
パンブロックの表層部のみを少なくとも55℃に加熱し、
次いで粉砕することを特徴とする生パン粉の製造法。1. A bread block obtained by electric firing is allowed to cool, and then only the surface layer of the bread block is heated to at least 55 ° C. using saturated steam and / or superheated steam.
A method for producing raw bread crumbs, which is followed by grinding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2184537A JP3009191B2 (en) | 1990-07-12 | 1990-07-12 | Production method of raw bread crumbs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2184537A JP3009191B2 (en) | 1990-07-12 | 1990-07-12 | Production method of raw bread crumbs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0471461A JPH0471461A (en) | 1992-03-06 |
| JP3009191B2 true JP3009191B2 (en) | 2000-02-14 |
Family
ID=16154939
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2184537A Expired - Lifetime JP3009191B2 (en) | 1990-07-12 | 1990-07-12 | Production method of raw bread crumbs |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3009191B2 (en) |
-
1990
- 1990-07-12 JP JP2184537A patent/JP3009191B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0471461A (en) | 1992-03-06 |
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