JP3103194B2 - Bread crumbs - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread crumbs and, more particularly, to bread crumbs used in frozen fried foods suitable for heating and thawing in a microwave oven.

[0002]

2. Description of the Related Art In recent years, with the diversification of eating habits, simple and delicious frozen foods have been remarkably popularized. Frozen fried foods, which are pre-fried and then frozen and then heated and defrosted by a microwave oven, are also one example, but only insufficient food texture and appearance have been obtained.

[0003] That is, the conventional frozen fried foods suffer from the softening phenomenon of bread crumbs due to the transfer of water from ingredients to bread crumbs during frozen distribution and the transfer of water to bread crumbs caused by the evaporation of water during heating and thawing by a microwave oven. Along with this, the crunchy texture (crispness) peculiar to bread crumbs is lost, and the sword standing peculiar to bread crumbs (that the crumbs are stuck in a needle-like state) is lost, and the appearance is plentiful. However, it has a drawback such as a worn garment.

[0004] In order to solve the conventional drawbacks, bread crumb (Japanese Patent Publication No. 3-39666), konjac flour or water-soluble blended with a specially prepared dietary fiber of 50% or more of NDF (neutral detergent treated fiber). Bread crumbs (Japanese Patent Publication No. 1-48743) obtained from bread dough in which a modified konjac product is blended have also been reported, but in reality, it has not been possible to obtain sufficient bread crumbs.

[0005]

Therefore, the present inventor has proposed a method of transferring moisture from bread to bread crumbs from ingredients during frozen preservation of frozen fried foods and moisture transfer to bread crumbs caused by evaporation of moisture during heating and thawing by a microwave oven. As a result of various studies to prevent the softening phenomenon of breadcrumbs and to provide breadcrumbs that do not lose crispy and sword standing properties even when cooked in a microwave oven, it is extremely good to combine cellulose and pregelatinized starch together with flour. The inventors have found that a result can be obtained and completed the present invention.

[0006]

That is, the present invention is a bread crumb produced by adding cellulose and pregelatinized starch to flours.

The flours used in the present invention include wheat flour, rye flour, corn flour, rice flour and the like, and two or more of these may be used in combination.

[0008] Cellulose used in the present invention includes:
There is no particular limitation, and commercially available cellulose powder or the like may be used.

The pregelatinized starch used in the present invention includes, for example, those obtained by subjecting cereal or potato starch to heat treatment or alkali treatment to be pregelatinized. As a mixture containing both cellulose and pregelatinized starch, a mixture obtained by simultaneously processing a mixture of cellulose and starch, for example, "Sexel" (trade name) manufactured by Asahi Kasei Kogyo Co., Ltd. can be used as a desirable material.

The amount of cellulose added is preferably 1 to 5% by weight of the flour. If the amount is less than this, the effect of preventing the softening of the bread crumb is small, and if it is more than this, a hard texture tends to be obtained.

[0011] The amount of the pregelatinized starch is 1 to 5% by weight of the flour.
When the amount is less than this, a hard texture tends to be obtained, and when it is more than this, the effect of preventing the bread crumb from softening is small.

[0012] The bread crumb of the present invention comprises three components of flour, cellulose and pregelatinized starch as essential components, and is used to make bread with dough containing yeast or extrude dough without yeast and then pulverize. , Dried. In addition, what is used for manufacture of bread crumbs is suitably added and used as another compounding raw material.

[0013]

The present invention will be further described with reference to the following examples.

Examples 1-3 Using the ingredients shown in Table 1, bread was made in the steps shown in Table 2, and then crushed and dried to obtain bread crumbs. Examples 1 to 3
The cellulose and pregelatinized starch used in the above are as follows. Example 1: "Sexcel DC100", a mixed processed product of cellulose and starch, manufactured by Asahi Kasei Corporation. Example 2: Cellulose = "Avicel RC-N81" manufactured by Asahi Kasei Corporation, pregelatinized starch = "Pinesoft S" manufactured by Matsutani Chemical Industry Co., Ltd. Example 3: Cellulose = "SOLKA-FLOC" JA
MES RIVER CORPORATION, pregelatinized starch = "Pinesoft S" manufactured by Matsutani Chemical Industry Co., Ltd.

Comparative Examples 1 to 3 Bread was made by using the ingredients shown in Table 1 in the steps shown in Table 2, then pulverized and dried to obtain bread crumbs. The cellulose used in Comparative Example 2 was the same as that in Example 3,
The pregelatinized starch used in Comparative Example 3 was the same as that in Example 2.

[0016]

[Table 1]

[0017]

[Table 2]

Test Example Tonkatsu cuts were sprinkled with flour as flour, and the egg solution was allowed to adhere. Then, the bread crumbs obtained in the above Examples and Comparative Examples were dressed and fried at 170 ° C. for 4 minutes. After cooling, the obtained fly was rapidly frozen at -35 ° C and stored frozen at -20 ° C. After 10 days of freezing, a home microwave oven (600
W) and thawed. Evaluation of the heat-thawed tonkatsu was performed by 10 panelists according to the evaluation criteria shown in Table 3.
Table 4 shows the average results.

[0019]

[Table 3]

[0020]

[Table 4]

[0021]

The use of the bread crumbs of the present invention to produce a frozen fried food product prevents the bread crumbs from softening, and does not lose the crispy texture even when cooked in a microwave oven. A fried food with excellent sword standing can be obtained.

Claims (3)

(57) [Claims] 1. A bread crumb produced by adding cellulose and pregelatinized starch to flours. 2. The amount of cellulose added is 1 to flour.
The breadcrumb according to claim 1, wherein the amount is from 5 to 5% by weight. 3. The amount of pregelatinized starch is 1 to flour.
The breadcrumb according to claim 1, which is 5% by weight.