JP3329567B2 - Bread crumb and method for producing the same - 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 having a lower oil absorption when fried than conventional bread crumbs, and a method for producing the same, which is useful for reducing the calories of fried foods.

[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 are excellent in manufacturing workability and have low oil absorption during frying. By using flours added in combination, there is no stickiness of the dough and excellent workability, and bread crumbs with low oil absorption can be obtained. In addition, the fried food using this bread crumb has a crispy texture (crisp and brittle food). Have been found to be able to hold the feeling for a long time, and the present invention has been completed.

[0005]

That is, the present invention relates to bread crumbs manufactured using flours to which sugar alcohol and cellulose are added as main raw materials; and bread making using flours added to sugar alcohols and cellulose as main raw materials. And then pulverizing the bread crumbs.

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.

The sugar alcohol used in the present invention is not particularly restricted but includes, for example, monosaccharides such as sorbitol, glycerol, erythritol and mannitol; disaccharides such as maltitol and lactitol; reduced starch saccharified products. Sorbitol, maltitol, and especially sorbitol are preferred from the viewpoint of production workability. These may be used in combination of two or more.

[0008] The amount of the sugar alcohol to be added is preferably 3 to 10% by weight, particularly 5 to 8% by weight of the flour. If the amount is less than this, the oil absorbency is not suppressed, and if it is more than this, stickiness occurs in the bread dough at the time of production, resulting in poor workability and increased sweetness.

The cellulose used in the present invention includes:
There is no particular limitation, and commercially available cellulose powders such as “Avicel” (trade name) and “Sexcel” manufactured by Asahi Kasei Kogyo Co., Ltd.
(Product name); JAMES RIVER CORPORA
"SORKA-FLOC" (trade name) manufactured by TION; "SELFAR" (trade name) manufactured by Nippon Shokuhin Kako Co., Ltd. and the like can be used. These may be used in combination of two or more.

The amount of the cellulose added is preferably 0.5 to 5% by weight, particularly preferably 1 to 3% by weight of the flour. If the addition amount is less than this, stickiness occurs in the bread dough during production and the workability deteriorates, and if it is more than this, the oil absorbency cannot be suppressed.

[0011] The bread crumb of the present invention can be prepared from yeasts, yeast foods and the like commonly used in the manufacture of bread crumbs, in addition to the main ingredients comprising flour, sugar alcohol and cellulose as described above.
It is obtained by using a dough in which auxiliary materials such as an emulsifier, salt, shortening and the like are appropriately blended, making bread according to a baking method such as a direct kneading method and a spongeing method, and then pulverizing. After the pulverization, the raw bread crumbs may be dried, or may be dried without drying. The baking at the time of baking may be a roasting method using an oven or the like, or may be an energizing type using electrodes. The present invention is particularly suitable for the energizing type.

[0012]

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 according to the direct kneading method using the raw materials shown in Table 1 below, and then pulverized to obtain raw bread crumbs.
The state of each dough after mixing was as shown in Table 4 below.

Comparative Examples 1 to 4 Bread was made in the steps shown in Table 2 using the ingredients shown in Table 1 below, and then pulverized to obtain raw bread crumbs. The state of each dough after mixing was as shown in Table 4 below.

[0015]

[Table 1]

In Table 1, the sugar alcohols used in Examples 1, 2, and 4 and Comparative Example 1 are as follows:
Sorbitol [Sorbit T7 manufactured by Towa Chemical Industry Co., Ltd.
0 "(trade name)]-The sugar alcohol used in Example 3 is a reduced starch saccharified product [" PO-20 "(trade name) manufactured by Towa Chemical Industry Co., Ltd.]-Examples 1, 3 and Comparative Example 2 are used. Cellulose used is "Avicel FD101" (trade name) manufactured by Asahi Kasei Kogyo Co., Ltd.-Cellulose used in Example 4 is "Avicel RC-N81" (trade name) manufactured by Asahi Kasei Kogyo Co., Ltd.-Example 2 and Comparative Example 3 Cellulose used is "Selfer 200" (trade name) manufactured by Nippon Shokuhin Kako Co., Ltd.

[0017]

[Table 2]

Test Example 1 10 g of each of the bread crumbs obtained in Examples 1 to 4 and Comparative Examples 1 to 4 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 4 was 100
And the relative oil absorption was as shown in Table 4 below.

[0019]

(Equation 1)

Test Example 2 A piece of pork was sprinkled with powdered flour and a batter was allowed to adhere, and then the bread crumbs obtained in Examples 1 to 4 and Comparative Examples 1 to 4 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.

[0021]

[Table 3]

[0022]

[Table 4]

[0023]

According to the present invention, since there is no stickiness of the dough, bread crumbs can be produced efficiently and
Since the obtained bread crumbs have low oil absorbency, if they are used to produce various fried foods, it is possible to provide fried foods with reduced calories, and since there is little change over time after frying, immediately after frying It can maintain a crispy and crispy texture for a long time.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/176 A21D 2/18 A21D 13/00

Claims (6)

(57) [Claims] 1. A bread crumb produced using flours to which a sugar alcohol and cellulose are added as main raw materials. 2. The bread crumb according to claim 1, wherein the sugar alcohol is added in an amount of 3 to 10% by weight based on the flour. 3. The bread crumb according to claim 1, wherein the sugar alcohol is at least one of sorbitol, maltitol, and reduced starch saccharified product. 4. The bread crumb according to claim 1, wherein the amount of cellulose added is 0.5 to 5% by weight based on the flour. 5. A method for producing bread crumbs, comprising making bread using flour to which sugar alcohol and cellulose are added as a main raw material, and then pulverizing the bread. 6. The method for producing bread crumbs according to claim 5, wherein the baking at the time of bread making is carried out by an electric conduction method.