JP3630475B2 - Food with bread crumbs - Google Patents

Description

この官能検査結果から、外観及び食感ともに本願実施例の方が圧倒的に良好であることがわかる。特に外観の点では、本願実施例のものの方が、コロッケの表面で剣立ちしているパン粉粒３の量が多く、ボリューム感が良好であった。
【００２３】
又、本願発明者等は、上記本願実施例のキトサン入りパン粉（試料１）と、該実施例の配合例からキトサンを除いて形成したパン粉（試料２）とを、それぞれ同条件で油揚げして、各試料１、２の吸油率の試験を行った。尚、このときの油温は１７０℃で、それぞれ１回につき２分間だけ油中に浸けた後、油切りし、その各パン粉の重量を測定して、該パン粉中に吸収された油の割合（重量％）を算出した。その結果を以下に示す。尚、この吸油率（残油率）試験は、各試料１、２につき４回づつ行った。
【００２４】

この吸油率試験結果から、本願実施例のキトサン入りパン粉（試料１）の方がキトサンを含有していない比較例（試料２）より吸油率（残油率）がかなり低くなっていることがわかる（比較例を１００とした場合に本願実施例が８４．９％となっている）。又、この吸油率試験結果から、キトサンに、油揚げ直後の油切り作用を促進する機能があることが推定できる。
【００２５】
又、上記試料１と試料２の外観及び食感について、女性パネラー２５人による官能検査を行ったところ、次の結果が得られた。尚、パネラーには、サンプルの種類を知らせないブラインドテスト法を採用し、且つ２点比較法で行った。
【００２６】

この官能検査結果から、外観及び食感ともに本願実施例の方が圧倒的に良好であることがわかる。
【００２７】
又、本願発明者等は、上記キトサン入りパン粉を用いて製造した本願実施例の白身魚フライ、エビフライ、牛肉入りコロッケと、キトサンを添加していないパン粉を用いて製造した従来の白身魚フライ、エビフライ、牛肉入りコロッケについて、それらを油揚げ調理した後のカロリーと脂質含量を分析・比較した。その結果を下に示す。尚、分析値は、四訂日本食品標準成分表に示された分析法に基づき、財団法人日本冷凍食品協会において分析された値を示した。
【００２８】

この分析結果から、本願実施例のキトサン入りパン粉を使用したものの方が、従来のキトサンを使用しないパン粉を使用したものより、カロリー及び脂質含量の点でそれぞれかなりの量（カロリーが１０％程度、脂質含量が２０％程度）だけ低いことがわかる。
【００２９】
【発明の効果】
本願発明のパン粉付き食品は、キトサンを含有するパン粉を使用していることにより、キトサンを含有しない従来のパン粉を使用したパン粉付き食品に比較して次のような効果がある。
【００３０】
（１） 実施例の項に示したように、キトサンにより油揚げ調理直後の油切り作用が促進されて、最終的にパン粉中に吸収される吸油率（残油率）が従来の８５％程度まで低下し、油脂成分が減量されることにより、喫食時に脂っこい食感がなくなる。
【００３１】
（２） 本願発明のパン粉付き食品では、上記実施例の項に示したように、従来の同等品（例えば水産物フライ類、コロッケ類）に比してカロリーが１０％程度、脂質含量が２０％程度、それぞれ少なくなり、低カロリー、低脂肪のフライ用食品を提供できる。
【００３２】
（3） 従来では、喫食時のサク味感を出させるために、コロモ層部分に乳化剤（油脂成分）を増量添加していたが、本願発明では、乳化剤に代えてキトサンを添加して、喫食時のサク味感を出させるようにしており、サク味感を損なうことなく脂っこさを低減させることができる。
（ 4 ） 又、実施例の項に示したように、本願発明のキトサン入りパン粉を使用したパン粉付き食品では、油揚げ調理後に、食品（実施例ではコロッケ）表面で剣立ちしているパン粉粒の量が多くなって、ボリューム感（外観）が良好になる。
【図面の簡単な説明】
【図１】本願発明の実施例にかかるパン粉付き食品（コロッケ）の斜視図である。
【符号の説明】
１は食材本体（コロッケ種）、２はコロモ層、３はパン粉粒、Ａはコロッケである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food with bread crumbs in which bread crumbs are attached to the surface of a foodstuff main body such as croquette seeds, meat, and seafood.
[0002]
[Prior art]
Examples of foods with bread crumbs include croquettes, cutlets, and marine products frying. These foods with bread crumbs are generally sold in a frozen state or a chilled state. In some cases, this kind of bread crumb food may be sold at room temperature without being frozen or chilled. And these breaded foods are fried and cooked at home or at a store. In recent years, foods with bread crumbs that have been fried in advance and stored in a frozen state so that they can be eaten simply by being heated in a microwave oven during eating have become widespread.
[0003]
There is croquette as a representative example of this kind of bread crumb food. The croquette is formed by coating the surface of a food material body (croquette seed) with bread crumbs (colomo layer).
[0004]
By the way, in this kind of breaded food, after fried cooking (after heating and thawing in the case of frozen fried breaded food), the water in the ingredients body or the outside air will be added to the coromo layer as time passes. Moisture inside will penetrate. In this way, in a food with bread crumbs after deep-fried cooking, if a large amount of water is absorbed in the collomo layer portion, the coromo layer portion becomes soft, the sword standing by the bread crumbs becomes poor, the appearance deteriorates, and at the time of eating There is a problem that the texture of the food becomes worse (the crispy taste becomes poor).
[0005]
As a means of improving the problem of moisture absorption into the coromo layer portion after fried cooking, it is conventionally possible to add an increased amount of emulsifiers such as shortening oils and glycerin fatty acid esters to the coromo layer portion. Has been done.
[0006]
[Problems to be solved by the invention]
However, in the case where an increased amount of an emulsifier is added to the colomo layer part as described above, the oil and fat component makes it difficult to absorb moisture in the colomo layer part after fried cooking and improves the savory taste at the time of eating. When the amount is increased, there is a problem that oil and fat remains in the oral cavity at the time of eating and a greasy texture is exhibited, and the food becomes high calorie and is avoided for people who are diet-oriented.
[0007]
In addition, in bread crumbs used in conventional foods with bread crumbs, as shown in the test results to be described later, the oil absorption rate (residual oil ratio) to the bread crumbs after frying is high, and it exhibits a greasy texture and high There is a problem of calories.
[0008]
In view of the above-described conventional problems, the present invention can improve the appearance of the savory taste at the time of eating after deep-fried cooking, and the oil absorption rate (residual oil rate) of the cooking oil after deep-fried cooking. An object of the present invention is to provide a food product with bread crumbs that is reduced in calories and has good taste.
[0009]
[Means for Solving the Problems]
The present invention has the following configuration as means for solving the above problems.
[0010]
In other words, the food with bread crumbs of the present invention is characterized in that bread crumbs containing chitosan are adhered to the surface of the food body. In the following description of the present application, bread crumbs containing chitosan are referred to as chitosan-containing bread crumbs.
[0011]
The bread crumb containing chitosan used in the present application is obtained by adding a predetermined amount of chitosan to a normal bread crumb raw material obtained by adding auxiliary materials such as salt, yeast and water to wheat flour as a main raw material. Moreover, as a manufacturing method of this breadcrumb containing chitosan, after adding chitosan to the said breadcrumb raw material, kneading this with a mixer, the method of processing into breadcrumbs by a conventional method is employable. As another production method, chitosan may be added to the bread crumbs by an appropriate means after being processed into bread crumbs by a conventional method using ordinary bread crumb raw materials not containing chitosan. In that case, it is good to add to bread crumbs in the state of the aqueous solution in which chitosan was dissolved.
[0012]
When chitosan is added, it can be in the form of a fine powder of chitosan, a solution obtained by dissolving chitosan in an organic acid such as lactic acid, or an organic acid salt of chitosan. Furthermore, it is desirable to add in the state of an organic acid solution.
[0013]
It is appropriate that the weight ratio of chitosan contained in the bread crumbs containing chitosan is about 0.001 to 1%, more preferably 0.002 to 0.01%. .
[0014]
As the food body, for example, croquette species, meat, seafood and the like are used. And the foodstuff with bread crumbs of this invention makes the said bread bread | flour containing chitosan adhere to the surface of these foodstuff main bodies, and it is set as croquettes, cutlets, marine products fries, etc. The breaded food produced in this way is usually stored in a frozen or chilled state, but can be sold at room temperature if the time from production to eating is relatively short. .
[0015]
Moreover, in this invention, after making the said bread bread | pans containing chitosan adhere to the surface of a foodstuff main body, it can also be fried and fried and it can also be set as a foodstuff with bread crumbs. In this case, the breaded food is stored in a frozen state or a chilled state.
[0016]
The food with bread crumbs that is not fried and cooked according to the present invention is cooked and fried while eating, while food with bread crumbs that has been fried and cooked is heated and eaten with a microwave oven during eating.
[0017]
【Example】
In FIG. 1, the Example which applied the foodstuff with bread crumbs of this invention to the vegetable croquette is shown. The vegetable croquette A shown in FIG. 1 forms a coromo layer 2 by adhering bread crumbs containing chitosan on the surface of a food body (croquette seed) 1. In the following description of this example, the bread crumb containing chitosan described above is referred to as bread crumb containing chitosan.
[0018]
In the food with crumbs (croquettes) A of the embodiment of the present invention shown in FIG. 1, the ratios of the ingredients of the croquette seed 1 and the bread crumbs containing chitosan (colomo layer 2) are as follows.
[0019]
Mixing ratio of croquette seeds (unit: wt%)
Barresh 66.0
Onion 13.6
Carrot 5.1
Corn 6.8
Greenpeace 1.7
Sand sugar 3.4
Food salt 1.7
Umami seasoning 1.7
The croquette type 1 is formed by subjecting each food material to a predetermined process according to a conventional method, mixing and stirring these materials and various seasonings according to a conventional method, and then molding each material into a predetermined shape. The
[0020]
Mixing ratio of bread crumbs containing chitosan (unit: wt%)
Flour 59.3
Food salt 0.89
East 1.19
Sand sugar 1.48
Oil 1.19
Water 35.947
Chitosan 0.003
Chitosan was used as an aqueous solution dissolved in lactic acid. And the bread crumbs containing chitosan were formed by kneading the above-mentioned materials with a mixer and baking and pulverizing them by a conventional method. In this example, crushed chitosan-containing bread crumbs that had been passed through a 12 mm sieve were used.
[0021]
Food with bread crumbs of Examples of the present application, that is, the bread crumbs containing chitosan formed at the above blending ratio on the surface of croquette seed 1 molded at the above blending ratio, and the bread crumbs without chitosan on the surface of the croquette seed 1 (above The bread crumbs containing only chitosan from the bread crumbs containing chitosan in the blending ratio (comparative example) were fried and fried under the same conditions, and their appearance and texture were tested by 25 female panelists. As a result, the following results were obtained. In addition, the blind test method which does not inform the kind of sample was employ | adopted for the paneler, and the 2 point comparison method was performed.
[0022]

From this sensory test result, it can be seen that the embodiment of the present application is overwhelmingly better both in appearance and texture. In particular, in the aspect of the present embodiment, the amount of the bread crumbs 3 sword standing on the surface of the croquette was larger and the volume feeling was better in the example of the present application.
[0023]
In addition, the inventors of the present application fried the bread crumbs containing chitosan (sample 1) of the above-described embodiment and bread crumbs (sample 2) formed by removing chitosan from the blending example of the embodiment under the same conditions. The oil absorption rate of each sample 1 and 2 was tested. In addition, the oil temperature at this time is 170 ° C., each was immersed in oil for 2 minutes each time, then drained, the weight of each bread crumb was measured, and the ratio of the oil absorbed in the bread crumb (% By weight) was calculated. The results are shown below. The oil absorption rate (residual oil rate) test was performed four times for each sample 1 and 2.
[0024]

From this oil absorption rate test result, it can be seen that the oil absorption rate (residual oil rate) of the bread crumb containing chitosan (sample 1) of the present example is considerably lower than that of the comparative example (sample 2) not containing chitosan. (When the comparative example is 100, the embodiment of the present application is 84.9%). Moreover, from this oil absorption rate test result, it can be estimated that chitosan has a function of promoting the oil draining action immediately after frying.
[0025]
Further, when the appearance and texture of Sample 1 and Sample 2 were subjected to a sensory test by 25 female panelists, the following results were obtained. In addition, the blind test method which does not inform the kind of sample was employ | adopted for the paneler, and the 2 point comparison method was performed.
[0026]

From this sensory test result, it can be seen that the embodiment of the present application is overwhelmingly better both in appearance and texture.
[0027]
In addition, the inventors of the present application are a white fish fry of the embodiment of the present invention manufactured using the bread crumbs containing chitosan, fried shrimp, croquettes containing beef, and a conventional white fish fry manufactured using bread crumbs not containing chitosan, We analyzed and compared calorie and fat content of fried shrimp and croquettes with beef after fried cooking. The results are shown below. In addition, the analysis value showed the value analyzed in Japan Frozen Food Association based on the analysis method shown in the 4th edition Japanese food standard composition table | surface.
[0028]

From this analysis result, those using the bread crumbs containing chitosan of Examples of the present application are considerably more in terms of calorie and lipid content than those using bread crumbs not using conventional chitosan (calorie is about 10%, It can be seen that the lipid content is as low as about 20%.
[0029]
【The invention's effect】
By using the bread crumbs containing chitosan, the food with bread crumbs of the present invention has the following effects compared to foods with bread crumbs using conventional bread crumbs not containing chitosan.
[0030]
(1) As shown in the Example section, chitosan promotes the oil draining action immediately after frying, and the oil absorption rate (residual oil rate) finally absorbed in bread crumbs is up to about 85% of the conventional level. The fat and oil components are reduced and the fat content is reduced when eating.
[0031]
(2) In the food with bread crumbs of the present invention, as shown in the section of the above example, the calorie is about 10% and the lipid content is 20% as compared with the conventional equivalent products (for example, marine products fry and croquettes). The food can be provided with low calories and low fat.
[0032]
(3) Conventionally, an emulsifier (oil / fat component) was added in an increased amount to the coromo layer in order to give a crisp taste during eating, but in the present invention, chitosan was added instead of the emulsifier, The savory taste of time is given, and the greasiness can be reduced without impairing the savory taste.
( 4 ) In addition, as shown in the section of the examples, in the food with bread crumbs using the bread crumbs containing chitosan of the present invention, the bread crumbs sword standing on the surface of the food (croquette in the examples) after fried cooking As the amount increases, the volume feeling (appearance) becomes better.
[Brief description of the drawings]
FIG. 1 is a perspective view of a food product (croquette) with bread crumbs according to an embodiment of the present invention.
[Explanation of symbols]
1 is a food body (a croquette type), 2 is a coromo layer, 3 is a bread crumb, and A is a croquette.

Claims (5)

A food with bread crumbs, characterized in that bread crumbs containing chitosan are attached to the surface of the food body. A food with bread crumbs, characterized in that bread crumbs containing chitosan are attached to the surface of the food body and then fried. Bread crumbs according to claim 1 or 2, wherein bread crumbs are formed from a chitosan-containing raw material in which chitosan is mixed with wheat flour. The weight ratio of chitosan with respect to bread crumbs is 0.001-1%, The foodstuff with bread crumbs of any one of Claim 1 to 3 characterized by the above-mentioned. The food body with bread crumbs according to any one of claims 1 to 4, wherein the food body is croquette, meat, or seafood.

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