JP3270791B2 - Bread crumb manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread crumbs, and more particularly, to a method for producing bread crumbs having a lower oil absorption when fried than conventional bread crumbs, and is useful for reducing the calories of fried foods. is there.

[0002]

2. Description of the Related Art In recent years, diets and healthy diets have become more intense, and foods with a high calorie content and a high fat content have tended to be avoided. Signs are also observed in bread crumbs used for fried foods.
No. 0258 discloses bread crumbs produced from a dough material containing a dietary fiber cell membrane extracted from pulses,
No. 1 discloses a frying crumb characterized by containing dietary fiber prepared from cereals.

However, the suppression of oil absorption is still insufficient.
Further, in order to exert its effect sufficiently, it was necessary to incorporate a considerable amount of fiber, and the quality of the bread crumbs was unsatisfactory, such as a hard texture.

[0004]

Under such circumstances, the present inventors have conducted various studies to provide bread crumbs which have a low oil absorption at the time of frying and have an excellent texture. It has been found that very good results can be obtained if fermentation is carried out by using a mixture of soybean flour and specific processed starch added to flour as the main raw material and controlling the volume of bread to be baked to a specific range. Thus, the present invention has been completed.

[0005]

That is, the present invention relates to a method for producing bread crumbs by pulverizing bread after baking, using soy flour and flour to which modified starch is added as a main raw material, and baking bread. Wherein the fermentation is suppressed and baking is performed so that the specific volume of the mixture becomes 2.8 to 3.6 ml / g.

[0006] Flours used in the present invention include flour, rye flour, corn flour, rice flour and the like, and these may be used in combination of two or more.

As the soybean powder used in the present invention, either full-fat soybean flour or defatted soybean flour can be used. The added amount is preferably 2 to 10% by weight, particularly 4 to 8% by weight of the flour. If the addition amount is less than this, the texture of the bread crumbs becomes thicker and the texture becomes harder to the teeth. On the other hand, if the addition amount is larger than this, the smell and taste peculiar to soybean become strong, and the bread crumbs are colored and yellowish taste becomes strong.

Examples of the modified starch used in the present invention include starch derivatives which have been chemically treated such as starch ethers such as hydroxypropyl ether starch, starch esters such as phosphate ester starch, and crosslinked starch such as phosphoric acid crosslinked starch. Processed starches, such as those subjected to a physical treatment such as a wet heat treatment, are mentioned as preferable ones, and these may be used alone or in combination of two or more as appropriate, or those obtained by performing a plurality of treatments May be used.

When these modified starches are measured for amylogram, they exhibit no breakdown, that is, no phenomenon of viscosity reduction which occurs when heated to a temperature higher than the highest viscosity, or a breakdown ratio of 10% or less. Are preferred, and those in which the swelling of the starch granules is suppressed give particularly good results in achieving the object of the present invention.

[0010] The added amount of the modified starch is 2 to 2 of the flour.
Preferably it is 5% by weight, especially 3-4% by weight. If the addition amount is less than this, the texture of the bread crumbs becomes thicker and the texture becomes harder to the teeth. On the other hand, if the addition amount is larger than this, the oil absorption of bread crumbs during frying increases.

[0011] In the present invention, as the raw material, the flour,
In addition to the main ingredients consisting of soy flour and processed starch, yeast, yeast food, emulsifier,
Auxiliary materials such as salt and shortening are appropriately blended and used.

In the method of the present invention, the raw materials as described above are used to make bread according to known baking methods such as the direct kneading method and the sponge method, and then pulverize to produce bread crumbs (see FIG. 1). The fermentation during the bread process is performed while controlling the specific volume of the bread to be 2.8 to 3.6 ml / g. When this fermentation is not normally suppressed, the specific volume is around 4.0, but the present invention is characterized in that this fermentation is suppressed to 70 to 90% of the normal.
If the specific volume is smaller than the above range, the texture of the bread crumb becomes thick and the texture becomes hard, and if the specific volume is larger than this, the oil absorption of the bread crumb during frying increases.

Such suppression of fermentation is carried out by appropriately adjusting the amounts of yeast, yeast food, and sugar added; the temperature of the dough after mixing; the fermentation time, and the like. It is preferable to perform the adjustment.

The firing may be carried out by an energizing method using electrodes or by a roasting method using an oven or the like. The present invention is particularly suitable for the energizing method. After the pulverization, the dried bread crumbs may be dried, or the raw bread crumbs may be dried without drying.

[0015]

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

Examples 1 to 4 Bread was made in the steps shown in Table 2 using the blended raw materials shown in Table 1 below, and then pulverized to obtain raw bread crumbs, followed by further drying treatment to obtain dry bread crumbs. When the volume of the bread obtained in Comparative Example 5 described below was set to 100, the relative volume of the bread obtained in each Example was as shown in Table 4 described later.

Comparative Examples 1 to 5 Bread was made in the steps shown in Table 2 using the blended raw materials shown in Table 1 below, then crushed to obtain raw bread crumbs, and further dried to obtain dry bread crumbs. When the volume of the bread obtained in Comparative Example 5 was set to 100, the relative volume of the bread obtained in each Comparative Example was as shown in Table 4 below.

[0018]

[Table 1]

In Table 1, the full fat soybean powder used in Examples and Comparative Examples is Nisshin Flour Milling Co., Ltd.
"POS100" (trade name) manufactured by United States ADM "Bakers Nutrisoy" (trade name)-Processed starch used in Examples and Comparative Examples was subjected to mild phosphoric acid crosslinking by Matsutani Chemical Industry Co., Ltd. Hydroxypropyl ether starch “Farinex VA70C” (trade name) [provided that the processed starch used in Example 4 was wet heat-treated starch “Delicaster H10” manufactured by Sanwa Starch Industries Co., Ltd.]
0 "(product name)]

[0020]

[Table 2]

Test Example 1 10 g of each of the breadcrumbs obtained in Examples 1 to 5 and Comparative Examples 1 to 5 was taken in a strainer, fried at 180 ° C. for 2 minutes, and then oiled for 1 minute while tilting the strainer. Then 15cm in diameter
The breadcrumbs are spread on No. 2 filter paper (made by ADVANTEC) and left for 5 minutes. The total weight is (W1) g, and the weight after removing the bread crumbs is (W2) g. Separately, the water content (Mo:%) of the breadcrumbs before frying was measured, and the oil absorption and oil absorption were determined by the following formulas assuming that all the water evaporated during frying. The oil absorption of the bread crumb obtained in Comparative Example 5 was 100
And the relative oil absorption was as shown in Table 4 below.

[0022]

(Equation 1)

Test Example 2 A piece of pork was dusted with flour and a batter was adhered, and then the bread crumbs obtained in Examples 1 to 5 and Comparative Examples 1 to 5 were dressed and fried at 180 ° C. for 4 minutes. For each of the tonkatsu thus obtained, the texture was evaluated immediately after frying and after cooling, wrapped, and allowed to stand at room temperature for 5 hours by 10 skilled panelists according to the evaluation criteria shown in Table 3 below. The average value of the results is as shown in Table 4 below.

[0024]

[Table 3]

[0025]

[Table 4]

Test Example 3 The amyograms of the processed starch used in the examples and comparative examples were measured by the following method, and the results are as shown in FIGS. 2 and 3. ◎ Measurement method of amylogram 45 g of starch was suspended in 450 ml of water and adjusted to 25 ° C.
This was subjected to an Amylograph manufactured by Brabender. 25 ° C
To 92.5 ° C. at a rate of 1.5 ° C./min.
When the temperature reached 2.5 ° C., the temperature was maintained at the same temperature for 10 minutes, and then the temperature was lowered (cooled) to 62.5 ° C. at a rate of 1.5 ° C./min to measure.

[0027]

According to the method of the present invention, bread crumbs having a low oil absorption can be obtained, and if various types of fried foods are produced using the same, it is possible to provide fried foods with reduced calories, and furthermore, fry foods. Since there is little change over time afterwards,
Crispy texture immediately after frying (crisp and brittle texture) is maintained for a long time.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a bread crumb manufacturing process.

FIG. 2 "Farinex VA7" manufactured by Matsutani Chemical Industry Co., Ltd.
Amylogram of "OC"

FIG. 3 “Delicaster H10” manufactured by Sanwa Starch Industry Co., Ltd.
Amylogram of "0"

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/176

Claims (9)

(57) [Claims] 1. A method for producing bread crumbs by baking and then crushing bread, wherein soy flour and flour to which modified starch is added are used as main raw materials, and the specific volume of the bread to be baked is 2.8 to less.
A method for producing bread crumbs, wherein baking is performed while suppressing fermentation to 3.6 ml / g. 2. The amount of added soybean flour is 2 to 1 with respect to flour.
The method according to claim 1, wherein the amount is 0% by weight. 3. The method for producing bread crumbs according to claim 1, wherein the soy flour is full fat soy flour. 4. The added amount of the processed starch is 2 to flours.
The method for producing bread crumb according to any one of claims 1 to 3, which is 5% by weight. 5. The modified starch is obtained by performing a chemical treatment, a physical treatment, or a plurality of these treatments.
The method for producing bread crumbs according to any one of claims 4 to 4. 6. The method according to claim 1, wherein the modified starch is any one or more of starch ether, starch ester, crosslinked starch and heat-moisture treated starch. 7. The modified starch according to any one of claims 1 to 6, wherein no breakdown is observed when the amylogram is measured, or the modified starch exhibits a property of a breakdown ratio of 10% or less. A method for producing the crumb according to the above. 8. The method for producing breadcrumbs according to claim 1, wherein the fermentation is suppressed by adjusting the amount of yeast added. 9. The method for producing bread crumbs according to claim 1, wherein the baking in baking is performed by an energization method.