JP4276683B2 - Bread crumb composition and bread crumb - Google Patents
Bread crumb composition and bread crumb Download PDFInfo
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- JP4276683B2 JP4276683B2 JP2007050258A JP2007050258A JP4276683B2 JP 4276683 B2 JP4276683 B2 JP 4276683B2 JP 2007050258 A JP2007050258 A JP 2007050258A JP 2007050258 A JP2007050258 A JP 2007050258A JP 4276683 B2 JP4276683 B2 JP 4276683B2
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Images
Description
本発明は、小麦粉を主原料とするパン粉組成物及びそれを原料として製造されたパン粉に関するものである。 The present invention relates to a bread crumb composition using wheat flour as a main raw material and bread crumb produced using the bread crumb composition as a raw material.
従来より、パン粉は小麦粉を主原料とする原料粉を、イースト発酵させてパン生地を調製し、焼成して得たパンを粉砕したものが多く用いられている。パン粉は、揚げ物素材に付けて、油で揚げて得られるフライ食品の材料として利用されている。このようなフライ食品は、油で揚げる際に、パン粉が多量の油脂を吸油して保持してしまうため、高カロリー食品となり易い問題があった。近年、健康に対する関心が高まるにつれ、油脂によるカロリー摂取を控える傾向が強くなっており、吸油量の少ないパン粉が求められている。
従来の技術としては、（特許文献１）に「パン生地原料に豆類から抽出した食物繊維細胞膜を配合し、製パンした後に粉砕して得られたパン粉」が開示されている。
（特許文献２）には、「とうもろこしの外皮、ふすま等から調製された食物繊維をパン生地に配合し、製パンした後に粉砕して得られたパン粉」が開示されている。
（特許文献３）には、「パン生地原料にプロテアーゼ及びアミラーゼからなる群から選択される１種又は２種以上の酵素を添加し、製パンした後に粉砕するパン粉の製造方法」が開示されている。
（特許文献４）には、「主原料として大豆粉及び加工澱粉を添加した穀物類のパン生地を、パンの比容積が２．８〜３．６ｍｌ／ｇになるように発酵を抑制して焼成を行うパン粉の製造方法」が開示されている。
（特許文献５）には、「糖アルコール及びセルロースを添加した穀物粉を主原料として製造されたパン粉」が開示されている。
（特許文献６）には、「パン生地原料に水溶性食物繊維を配合し、製パンした後に粉砕して得られたパン粉」が開示されている。
（特許文献７）には、水蒸気の吸着阻害効果を有し、製造後長期間が経過しても揚げたて直後と同様のサク味を保つ電子レンジ対応フライを製造できるパン粉を、「小麦粉１００ｇに対して米粉５ｇを目標値（その±２０％を許容範囲）として配合してパン生地を作り、焼成・粉砕して得ること」が記載されている。
As a conventional technique, (Patent Document 1) discloses “bread crumbs obtained by blending a dietary fiber cell membrane extracted from beans with bread dough raw material, baking and then grinding”.
(Patent Document 2) discloses “bread crumbs obtained by blending dietary fibers prepared from corn hulls, bran and the like into bread dough, making bread and then crushing”.
(Patent Document 3) discloses “a method for producing bread crumbs that are crushed after adding one or two or more enzymes selected from the group consisting of protease and amylase to bread dough materials”. .
(Patent Document 4) states that “a cereal bread dough added with soybean flour and processed starch as a main raw material is baked while suppressing fermentation so that the specific volume of the bread is 2.8 to 3.6 ml / g. Is disclosed.
(Patent Document 5) discloses “bread crumbs manufactured using cereal flour to which sugar alcohol and cellulose are added as a main raw material”.
(Patent Document 6) discloses “bread crumbs obtained by blending water-soluble dietary fiber with a dough raw material, baked and then crushed”.
(Patent Document 7) describes a bread crumb having an effect of inhibiting adsorption of water vapor and capable of producing a microwave-compatible fry that maintains the same crispness immediately after fried even after a long period of time. In addition, 5 g of rice flour is blended as a target value (within ± 20% of the permissible range) to make bread dough, which is obtained by baking and grinding.
しかしながら上記従来の技術においては、以下のような課題を有していた。
（１）（特許文献１）に開示の技術は、豆類から抽出した食物繊維細胞膜をパン生地に配合したことにより、フライを揚げた際に衣への吸油率が少なくなるという効果が認められるが、その効果を十分に得るためには食物繊維細胞膜を多量に添加しなければならず、添加量が増えるにつれて食感が低下するという課題を有していた。
（２）（特許文献２）に開示の技術は、とうもろこしの外皮、ふすま等から調製された食物繊維をパン生地に配合したことにより、フライを揚げた際の衣への吸油率が低くなるという効果が認められるが、その効果は、食物繊維を添加しない場合の８０％程度にしかならず、吸油率の減少効果が乏しいという課題を有していた。
（３）（特許文献３）に開示の技術は、プロテアーゼ及びアミラーゼを添加しパン生地中のグルテン及び澱粉を一部酵素分解させて吸油率を低くしているが、酵素を利用しているため、毎回安定した生成物が得られ難い問題があり、吸油率の抑制効果も不安定であるという課題を有していた。
（４）（特許文献４）に開示の技術は、大豆粉及び加工澱粉を添加したパン生地の発酵を制御して、パンの比容積を制御するものであるため、製造工程管理が煩雑化するという課題を有していた。また、製造条件のばらつきが吸油量のばらつきに直結し、吸油率の抑制効果も不安定であるという課題を有していた。
（５）（特許文献５）に開示の技術は、糖アルコール及びセルロースをパン生地に配合したことにより吸油率が低くなるという効果が認められるが、その効果は、糖アルコール及びセルロースを添加しない場合の６０％程度にしかならず、吸油率の減少効果は不十分であった。
（６）（特許文献６）に開示の技術は、水溶性食物繊維をパン生地に配合したことにより吸油率が低くなるという効果が認められるが、その効果は、水溶性食物繊維を添加しない場合の５０〜６０％程度であり、吸油率の減少効果はまだ十分なものとはいえなかった。
（７）特許文献１乃至６に開示された食物繊維細胞膜、食物繊維、大豆粉、セルロース等の添加量が増えると、剣立ち（揚げられたパン粉が針状に立った状態になること）性が失われて外観的にのっぺりした状態になり、美味しそうに見えないためフライの商品価値が低下し、さらに揚げたフライの食感が硬くなるという課題を有していた。
（８）（特許文献７）には、小麦粉１００ｇに対し米粉（もち米の粉）５ｇ±２０％を配合しパン生地を作ることが記載されている。これは、小麦粉の３．８〜５．６ｗｔ％が米粉で置き換えられていることに相当する。特許文献７には吸油率については記載も示唆もされていないが、本発明者らが行った実験では、小麦粉の３．８〜５．６ｗｔ％が米粉で置き換えられた程度では、吸油率は米粉無添加の場合の９０％程度にしかならず、吸油率を低下させることはできないという課題を有していた。
However, the above conventional techniques have the following problems.
(1) Although the technique disclosed in (Patent Document 1) blends dietary fiber cell membranes extracted from beans into bread dough, the effect of reducing the oil absorption rate to clothing when fried is recognized. In order to obtain the effect sufficiently, a large amount of dietary fiber cell membrane had to be added, and the texture decreased as the amount added increased.
(2) The technology disclosed in (Patent Document 2) has the effect of lowering the oil absorption rate of the garment when fried fried food by blending dietary fiber prepared from corn hulls, bran and the like into bread dough However, the effect was only about 80% of the case where no dietary fiber was added, and there was a problem that the effect of reducing the oil absorption rate was poor.
(3) The technology disclosed in (Patent Document 3) is a method in which protease and amylase are added and gluten and starch in bread dough are partially enzymatically degraded to lower the oil absorption rate. There is a problem that it is difficult to obtain a stable product every time, and the effect of suppressing the oil absorption rate is also unstable.
(4) The technology disclosed in (Patent Document 4) controls the fermentation of bread dough to which soybean flour and processed starch are added, and controls the specific volume of bread, which makes manufacturing process management complicated. Had problems. In addition, there is a problem that variations in manufacturing conditions are directly linked to variations in the amount of oil absorption, and the effect of suppressing the oil absorption rate is also unstable.
(5) Although the technique disclosed in (Patent Document 5) has an effect that the oil absorption is reduced by blending sugar alcohol and cellulose into bread dough, the effect is obtained when sugar alcohol and cellulose are not added. It was only about 60%, and the effect of reducing the oil absorption rate was insufficient.
(6) Although the technology disclosed in (Patent Document 6) has an effect that the oil absorption is reduced by blending water-soluble dietary fiber with bread dough, the effect is obtained when water-soluble dietary fiber is not added. It was about 50 to 60%, and the effect of decreasing the oil absorption rate was not yet sufficient.
(7) When the added amount of dietary fiber cell membrane, dietary fiber, soy flour, cellulose, etc. disclosed in Patent Documents 1 to 6 increases, the sword standing (the fried bread crumb becomes a needle-like state) Has been lost, and it has become a state of appearance and has a problem that the commercial value of the fried food is lowered because it does not look delicious, and the texture of the fried fried food becomes harder.
(8) (Patent Document 7) describes that 5 g ± 20% of rice flour (glutinous rice flour) is blended with 100 g of wheat flour to make bread dough. This corresponds to 3.8 to 5.6 wt% of wheat flour being replaced with rice flour. Patent Document 7 does not describe or suggest the oil absorption rate. However, in the experiment conducted by the present inventors, the oil absorption rate is such that 3.8 to 5.6 wt% of wheat flour is replaced with rice flour. It was only about 90% of the case where no rice flour was added, and there was a problem that the oil absorption rate could not be reduced.
本発明は上記従来の課題を解決するもので、揚げ物素材にパン粉を付けて油脂で揚げたときのフライ食品の油切れを向上させて吸油率を低下させるパン粉組成物及びパン粉を提供することを目的とする。 The present invention solves the above-described conventional problems, and provides a bread crumb composition and bread crumb that improve oil shortage of a fried food when breaded to fried food material and fried with fats and oils and reduce the oil absorption rate. Objective.
上記従来の課題を解決するために本発明のパン粉組成物及びパン粉は、以下の構成を有している。
本発明の請求項１に記載のパン粉組成物は、小麦粉を主原料とするパン粉組成物であって、前記小麦粉の８〜５０ｗｔ％好ましくは１０〜２５ｗｔ％より好ましくは１０〜２０ｗｔ％が、アミロペクチン含有率７７〜１００ｗｔ％好ましくは８０〜１００ｗｔ％の澱粉を含有した高アミロペクチン粉で置き換えられており、前記高アミロペクチン粉が、目開き６３〜１０６μｍのふるいを通過したもの（但し、高アミロペクチン粉の全部が目開き５３μｍのふるいを通過するものを除く）である構成を有している。
この構成により、以下のような作用が得られる。
（１）小麦粉の８〜５０ｗｔ％が、アミロペクチン含有率７７〜１００ｗｔ％の澱粉を含有した高アミロペクチン粉で置き換えられたパン粉組成物でパン生地を作り焼成・粉砕して得られたパン粉は、揚げ物素材に付けて油脂で揚げたときのフライ食品の油切れを向上させて吸油率を低下させられることがわかった。この詳しいメカニズムは不明であるが、アミロースとともに澱粉を構成するアミロペクチンは、分岐構造をもつ難水溶性の高分子多糖であり疎油性を発現すると考えており、このため小麦粉の一部を高アミロペクチン粉で置き換えたパン粉組成物で製造したパン粉の吸油率を低下させると考えている。
（２）製パン原料として通常用いられている小麦粉を用いて、その一部を高アミロペクチン粉で置き換えればよいため、吸油率が低いパン粉を安定して量産することができる。
（３）製造されたパン粉は、満遍なく均一に揚げ物素材に付着し易くなるので、フライ食品の衣を薄く均一にでき、パン粉比率（フライ食品の重量に対するパン粉の重量）を低減できるため、衣が保持する油脂の絶対量を従来のパン粉に比べて格段に減少できる。このため、フライ食品の油脂によるカロリーを大幅に低減できる。
（４）目開き６３〜１０６μｍのふるいを通過した高アミロペクチン粉が配合されているので、小麦粉とのなじみが良く、フライにしたときに剣立ちがよくサクサクとした食感が得られるとともに、吸油率も低くすることができる。
In order to solve the above conventional problems, the bread crumb composition and bread crumb of the present invention have the following configurations.
The bread crumb composition according to claim 1 of the present invention is a bread crumb composition mainly composed of wheat flour, wherein 8-50 wt%, preferably 10-25 wt%, more preferably 10-20 wt% of the flour is amylopectin It is replaced with high amylopectin powder containing starch having a content of 77-100 wt%, preferably 80-100 wt%, and the high amylopectin powder passes through a sieve having an aperture of 63-106 μm (provided that high amylopectin powder All have a configuration that is not including those passing through a sieve having an aperture of 53 μm .
With this configuration, the following effects can be obtained.
(1) Bread crumbs obtained by baking and pulverizing bread dough with a bread crumb composition in which 8 to 50 wt% of wheat flour is replaced with high amylopectin powder containing starch having an amylopectin content of 77 to 100 wt% are fried food materials It was found that the oil absorption rate can be reduced by improving the oil shortage of the fried food when fried with fats and oils. The detailed mechanism is unknown, but amylopectin, which constitutes starch together with amylose, is a poorly water-soluble polymeric polysaccharide with a branched structure and is thought to exhibit oleophobic properties. It is thought that the oil absorption rate of the bread crumbs manufactured with the bread crumb composition replaced with is reduced.
(2) Since it is only necessary to replace a part of the flour with a high amylopectin powder, which is usually used as a bread-making material, bread crumbs with low oil absorption can be stably mass-produced.
(3) Since the produced bread crumb easily adheres uniformly to the fried food material, the garment of the fried food can be made thin and uniform, and the bread crumb ratio (weight of the crumb relative to the weight of the fried food) can be reduced. The absolute amount of oil and fat to be retained can be significantly reduced compared to conventional bread crumbs. For this reason, the calories by the fats and oils of fried food can be reduced significantly.
(4) High amylopectin powder that has passed through a sieve having a mesh opening of 63 to 106 μm is blended, so it is well-familiar with flour and provides a crisp texture when fried and oil absorption The rate can also be lowered.
ここで、小麦粉としては、特に制限されるものではなく、製パン原料として通常用いられている小麦粉を用いることができる。 Here, it does not restrict | limit especially as wheat flour, The wheat flour normally used as a bread-making raw material can be used.
アミロペクチンの定量方法としては、例えば、日本バイオコン株式会社のＣｏｎＡ（コンカナバリンＡ）を用いたものが好適である。ＣｏｎＡはアミロースと複合体を形成しないので、アミロペクチン−ヨウ素複合体を用いた方法より正確に定量できるからである。
定量方法の手順は、まず高アミロペクチン粉を試験管に入れ、振とうしながらＤＭＳＯ（ジメチルスルホキシド）を加えて加熱する。放冷後、エタノールを加えて澱粉を沈殿させる。沈殿を液体と分離した後、沈殿にＤＭＳＯを加えてサンプル溶液を得る。これにより、高アミロペクチン粉を溶解し脂質を取り除くことができる。
次に、サンプル溶液を二つに分け、一方のサンプル溶液にＣｏｎＡ溶液を加え、アミロペクチンを沈殿させて取り除く。上澄みに酢酸ナトリウム緩衝液を加えた後、加熱してＣｏｎＡを変性させる。アミログルコシダーゼ／α−アミラーゼ溶液を加え、インキュベート後、遠心分離する。上澄みにグルコース測定試薬（ＧＯＰＯＤ）を加え、インキュベート後、吸光度測定により上澄み中のアミロースを定量する。
別のサンプル溶液に酢酸ナトリウム緩衝液を加えた後、アミログルコシダーゼ／α−アミラーゼ溶液を加え、インキュベートする。次いで、グルコース測定試薬（ＧＯＰＯＤ）を加え、インキュベート後、サンプル溶液中の総澱粉量を定量する。これにより、高アミロペクチン粉の澱粉のうちのアミロペクチンの割合を定量できる。
As a method for quantifying amylopectin, for example, a method using Con A (Concanavalin A) manufactured by Nippon Biocon Co., Ltd. is suitable. This is because ConA does not form a complex with amylose, and thus can be quantified more accurately than the method using an amylopectin-iodine complex.
The procedure of the quantitative method is as follows. First, a high amylopectin powder is put into a test tube, DMSO (dimethyl sulfoxide) is added and heated while shaking. After allowing to cool, ethanol is added to precipitate the starch. After separating the precipitate from the liquid, DMSO is added to the precipitate to obtain a sample solution. Thereby, high amylopectin powder can be dissolved and lipid can be removed.
Next, the sample solution is divided into two, the ConA solution is added to one of the sample solutions, and amylopectin is precipitated and removed. After adding sodium acetate buffer to the supernatant, it is heated to denature ConA. Add amyloglucosidase / α-amylase solution, incubate and centrifuge. A glucose measuring reagent (GOPOD) is added to the supernatant, and after incubation, the amylose in the supernatant is quantified by measuring the absorbance.
After adding sodium acetate buffer to another sample solution, add the amyloglucosidase / α-amylase solution and incubate. Subsequently, a glucose measuring reagent (GOPOD) is added, and after incubation, the total amount of starch in the sample solution is quantified. Thereby, the ratio of amylopectin in the starch of high amylopectin powder can be quantified.
高アミロペクチン粉の澱粉中のアミロペクチン含有率が８０ｗｔ％より少なくなるにつれ、製パン原料として通常用いられる小麦粉の澱粉のアミロペクチン含有率に近づき、高アミロペクチン粉の配合効果が得られなくなり吸油率の低下が乏しくなる傾向がみられる。特に、７７ｗｔ％より少なくなると、この傾向が著しいため、好ましくない。 As the amylopectin content in the starch of high amylopectin powder is less than 80 wt%, it approaches the amylopectin content of the starch of wheat flour normally used as a bread-making material, and the blending effect of the high amylopectin powder cannot be obtained and the oil absorption rate decreases. There is a tendency to become scarce. In particular, when the amount is less than 77 wt%, this tendency is remarkable, which is not preferable.
小麦粉に対する高アミロペクチン粉の置換量が１０ｗｔ％より少なくなるにつれ、吸油率の低下効果が減少する傾向がみられ、特に置換量が８ｗｔ％より少なくなると、吸油率の低下効果が乏しくなるため好ましくない。また、小麦粉に対する高アミロペクチン粉の置換量が２０ｗｔ％より多くなるにつれ、剣立ち性や食感が次第に低下する傾向がみられ、２５ｗｔ％より多くなるにつれ、吸油率は低いが、剣立ち性や食感が従来のパン粉より低下する傾向がみられる。特に、置換量が５０ｗｔ％より多くなると、剣立ちがほとんどみられなくなるとともに製パンが困難になるため好ましくない。
高アミロペクチン粉が通過するふるいの目開きが６３μｍより小さくなるにつれ、剣立ち性は良好だが食感が低下する傾向がみられ、特に５３μｍより小さくなると、サクサク感が乏しくなり小麦粉ばかりで作ったパン粉と同様の食感に近づくため、好ましくない。また、高アミロペクチン粉が通過するふるいの目開きが１０６μｍより大きくなると、パン粉の吸油率が次第に高くなり、得られるフライ食品が油っぽく感じられるようになるとともに、フライ食品の衣が硬くなり食感が低下するため好ましくない。
As the amount of substitution of high amylopectin for wheat flour is less than 10 wt%, the effect of decreasing the oil absorption rate tends to decrease. In particular, when the amount of substitution is less than 8 wt%, the effect of decreasing the oil absorption rate is poor, which is not preferable. . In addition, as the amount of high amylopectin powder replaced with wheat flour exceeds 20 wt%, the tendency of sword standing and texture gradually decreases, and as the amount exceeds 25 wt%, the oil absorption rate decreases, There is a tendency for the texture to be lower than conventional bread crumbs. In particular, if the amount of substitution is more than 50 wt%, it is not preferable because sword standing is hardly observed and baking becomes difficult.
As the opening of the sieve through which the high amylopectin powder passes becomes smaller than 63 μm, the sword-standing property tends to be good but the texture tends to decrease. It is not preferable because it is close to the texture. In addition, when the opening of the sieve through which the high amylopectin powder passes is larger than 106 μm, the oil absorption rate of the bread crumb gradually increases, and the resulting fried food feels oily, and the fried food garment becomes hard and edible. This is not preferable because the feeling is lowered.
パン粉組成物には、イーストの他、パン粉の製造に通常用いられているショートニング等の油脂類、食塩、糖類、イーストフード、乳化剤等の副原料を必要に応じて、適宜配合することができる。 In the bread crumb composition, fats and oils such as shortening ordinarily used in the production of bread crumbs, and auxiliary materials such as salt, saccharides, yeast food, emulsifier and the like can be appropriately blended as needed.
本発明の請求項２に記載の発明は、請求項１に記載のパン粉組成物であって、前記高アミロペクチン粉が、米、もち性小麦、低アミロース小麦、タピオカ、さつまいも、小豆、じゃがいも、とうもろこしの粉又は澱粉若しくはこれらの加工品の１種若しくは複数種である構成を有している。
この構成により、請求項２で得られる作用に加え、以下のような作用が得られる。
（１）高アミロペクチン粉が、米、もち性小麦、低アミロース小麦、タピオカ、さつまいも、小豆、じゃがいも、とうもろこしの粉又は澱粉若しくはこれらの加工品の１種若しくは複数種なので、安定供給ができ低原価で量産できる。
The invention according to claim 2 of the present invention is the bread crumb composition according to claim 1, wherein the high amylopectin powder is rice, sticky wheat, low amylose wheat, tapioca, sweet potato, red beans, potatoes, corn Powder or starch, or one or more of these processed products.
With this configuration, in addition to the operation obtained in the second aspect, the following operation can be obtained.
(1) Since high amylopectin powder is one or more kinds of rice, sticky wheat, low amylose wheat, tapioca, sweet potato, red beans, potatoes, corn flour or starch or their processed products, stable supply is possible and low cost Can be mass produced.
ここで、高アミロペクチン粉としては、米、もち性小麦、低アミロース小麦、タピオカ、さつまいも、小豆、じゃがいも、とうもろこしの粉又は澱粉が用いられる。いずれの澱粉も、主原料の小麦粉の澱粉よりアミロペクチン含有率が高いからである。
また、加工品としては、米、もち性小麦、低アミロース小麦、タピオカ、さつまいも、小豆、じゃがいも、とうもろこしの澱粉をα化処理したもの、エステル化やエーテル化、酸処理等の通常の加工が施されたものが用いられる。
Here, as the high amylopectin powder, rice, sticky wheat, low amylose wheat, tapioca, sweet potato, red beans, potato, corn flour or starch is used. This is because any starch has a higher amylopectin content than starch of the main raw material wheat flour.
Processed products include rice, glutinous wheat, low amylose wheat, tapioca, sweet potato, red beans, potatoes, and corn starch that have been pre-gelatinized, and normal processing such as esterification, etherification, and acid treatment. Is used.
米としては、もち米、うるち米を用いることができる。なかでも、もち米が好適に用いられる。アミロースを含まずアミロペクチン含有率が高いからである。
とうもろこしとしては、アミロースを含まないワキシーコーンや通常のとうもろこしが用いられる。
これらの高アミロペクチン粉の内、米粉が好適に用いられる。澱粉のアミロペクチン含有率がうるち米では８３ｗｔ％、もち米では１００ｗｔ％と高いため添加効果が高く、さらに安定して入手可能だからである。
As rice, glutinous rice and glutinous rice can be used. Of these, glutinous rice is preferably used. This is because amylose is not contained and the amylopectin content is high.
As the corn, waxy corn not containing amylose and ordinary corn are used.
Of these high amylopectin powders, rice flour is preferably used. This is because the amylopectin content of starch is as high as 83 wt% for glutinous rice and 100 wt% for glutinous rice, so the effect of addition is high and it can be obtained more stably.
本発明の請求項３に記載のパン粉は、請求項１又は２に記載のパン粉組成物を原料として製造された構成を有している。
（１）本発明のパン粉組成物を原料として製造されているので、パン粉は、揚げ物素材に付けて油脂で揚げたときのフライ食品の油切れを向上させて吸油率を低下させることができる。
The bread crumb according to claim 3 of the present invention has a structure manufactured using the bread crumb composition according to claim 1 or 2 as a raw material.
(1) Since it is manufactured using the bread crumb composition of the present invention as a raw material, bread crumb can improve the oil shortage of the fried food when it is fried with fats and oils, and can reduce the oil absorption rate.
パン粉は、パン粉組成物を用いたパン生地を、直捏法や中種法等の公知の方法を用いて製パンした後、粉砕して得ることができる。パンの粉砕後、パン粉を乾燥してもよく、また乾燥しないで生パン粉としてもよい。また、製パンの際の焼成は、オーブン等を用いる焙焼式でも電極を用いる通電式（電極式）でもよい。 Bread crumbs can be obtained by baking bread dough using a bread crumb composition using a known method such as a straight bran method or a medium seed method, and then crushing. After crushing the bread, the bread crumbs may be dried, or raw bread crumbs may be used without drying. Moreover, baking at the time of bread making may be a roasting type using an oven or the like, or an energization type (electrode type) using an electrode.
以上のように、本発明のパン粉組成物及びパン粉によれば、以下のような有利な効果が得られる。
請求項１に記載の発明によれば、
（１）揚げ物素材に付けて油脂で揚げたときのフライ食品の油切れを向上させて吸油率を低下させられるパン粉を提供できる。このため、油脂によるカロリー摂取量の少ないフライ食品を作ることができる。さらに、パン粉が吸油し保持する油脂の量が少なくなるため、フライ食品等を生産する食品工場や食堂等で使用する揚げ物用油脂を約半分に削減することができ、フライ食品等の生産コストも大幅に削減できるパン粉組成物を提供できる。
（２）製パン原料として通常用いられている小麦粉を用いて、その一部を高アミロペクチン粉で置き換えればよいため、吸油率が低いパン粉を安定して量産することができるパン粉組成物を提供できる。
（３）製造されたパン粉は、満遍なく均一に揚げ物素材に付着し易くなるので、フライ食品の衣を薄く均一にでき、パン粉比率（フライ食品の重量に対するパン粉の重量）を低減できる。また、これにより、衣が保持する油脂の絶対量を従来のパン粉に比べて格段に減少でき、この結果、フライ食品の油脂によるカロリーを大幅に低減できるパン粉組成物を提供できる。
（４）小麦粉とのなじみが良く、フライにしたときに剣立ちがよくサクサクとした食感が得られるとともに、吸油率も低くすることができるパン粉組成物を提供できる。
As described above, according to the bread crumb composition and bread crumb of the present invention, the following advantageous effects can be obtained.
According to the invention of claim 1,
(1) It is possible to provide bread crumbs which can improve the oil shortage of the fried food when it is fried with fats and oils by attaching it to a deep-fried food material and reduce the oil absorption rate. For this reason, fried food with little calorie intake by fats and oils can be made. Furthermore, since the amount of fats and oils that breadcrumbs absorb and retain is reduced, the fats and oils for fried foods used in food factories and canteens that produce fried foods can be reduced by about half, and the production costs for fried foods are also reduced A bread crumb composition that can be significantly reduced can be provided.
(2) Since it is sufficient to use wheat flour that is usually used as a raw material for breadmaking and to replace a part thereof with high amylopectin powder, it is possible to provide a bread crumb composition capable of stably mass-producing bread crumb having a low oil absorption rate. .
(3) Since the produced bread crumb easily adheres uniformly to the fried food material, the clothes of the fried food can be made thin and uniform, and the bread crumb ratio (the weight of the bread crumb relative to the weight of the fried food) can be reduced. Moreover, by this, the absolute amount of the fats and oils which a garment hold | maintains can be reduced significantly compared with the conventional bread crumb, As a result, the bread crumb composition which can reduce the calorie by the fats and oils of fried food can be provided.
(4) It is possible to provide a bread crumb composition that is well-familiar with wheat flour, has a good sword feel when fried and has a crisp texture, and can also have a low oil absorption.
請求項２に記載の発明によれば、請求項１の効果に加え、
（１）高アミロペクチン粉が、米、もち性小麦、低アミロース小麦、タピオカ、さつまいも、小豆、じゃがいも、とうもろこしの粉又は澱粉若しくはこれらの加工品の１種若しくは複数種なので、安定供給ができ低原価でパン粉を量産できるパン粉組成物を提供できる。
According to invention of Claim 2, in addition to the effect of Claim 1,
(1) Since high amylopectin powder is one or more kinds of rice, sticky wheat, low amylose wheat, tapioca, sweet potato, red beans, potatoes, corn flour or starch or their processed products, stable supply is possible and low cost The bread crumb composition which can mass-produce bread crumbs can be provided.
請求項３に記載の発明によれば、
（１）揚げ物素材に付けて油脂で揚げたときのフライ食品の油切れを向上させて吸油率を低下させられるパン粉を提供することができる。
According to invention of Claim 3 ,
(1) It is possible to provide bread crumbs which can improve the oil shortage of the fried food when it is fried with fats and oils by attaching it to the deep-fried food material and reduce the oil absorption rate.
以下、本発明を実施例により具体的に説明する。なお、本発明はこれらの実施例に限定されるものではない。
（実験例１）
小麦粉９０重量部、うるち米の米粉１０重量部、ショートニング１重量部、食塩１重量部、イースト２重量部、イーストフード０．１重量部を配合したパン粉組成物に、水６４重量部を加えて混練し、発酵させパン生地を調製した後、パンを焼成した（電極式、通電２００Ｖ、１５分間）。放冷後、低温庫で２４時間冷蔵保管し老化させた。次に、粉砕機で直径６ｍｍの開孔を通過する程度の大きさに粉砕し、水分約１１ｗｔ％まで乾燥させて、実験例１のパン粉を得た。米粉は、目開き７５μｍのふるいを通過した粒度のものを用いた。
なお、小麦粉の澱粉中のアミロペクチン含有率は７６％であり、米粉の澱粉中のアミロペクチン含有率は８３ｗｔ％であった。
Hereinafter, the present invention will be specifically described by way of examples. The present invention is not limited to these examples.
(Experimental example 1)
Kneading by adding 64 parts by weight of water to a bread crumb composition containing 90 parts by weight of wheat flour, 10 parts by weight of glutinous rice flour, 1 part by weight of shortening, 1 part by weight of salt, 2 parts by weight of yeast and 0.1 part by weight of yeast food. The bread was baked after being fermented to prepare bread dough (electrode type, energization 200V, 15 minutes). After standing to cool, it was aged by refrigerated storage for 24 hours in a low-temperature storage. Next, it was pulverized to a size enough to pass through an aperture having a diameter of 6 mm with a pulverizer and dried to a moisture content of about 11 wt% to obtain bread crumbs of Experimental Example 1. The rice flour having a particle size that passed through a sieve having an opening of 75 μm was used.
The amylopectin content in the starch of wheat flour was 76%, and the amylopectin content in the starch of rice flour was 83 wt%.
（実験例２）
小麦粉８０重量部、米粉２０重量部にした以外は実験例１と同様にして、実験例２のパン粉を得た。
（実験例３）
小麦粉７０重量部、米粉３０重量部にした以外は実験例１と同様にして、実験例３のパン粉を得た。
（実験例４）
小麦粉６０重量部、米粉４０重量部にした以外は実験例１と同様にして、実験例４のパン粉を得た。
（実験例５）
小麦粉５０重量部、米粉５０重量部にした以外は実験例１と同様にして、実験例５のパン粉を得た。
（実験例６）
小麦粉９５重量部、米粉５重量部にした以外は実験例１と同様にして、実験例６のパン粉を得た。
（比較例）
米粉は配合せずに小麦粉１００重量部にした以外は実験例１と同様にして、比較例のパン粉を得た。
(Experimental example 2)
The bread crumbs of Experimental Example 2 were obtained in the same manner as Experimental Example 1 except that 80 parts by weight of wheat flour and 20 parts by weight of rice flour were used.
(Experimental example 3)
The bread crumbs of Experimental Example 3 were obtained in the same manner as in Experimental Example 1 except that 70 parts by weight of wheat flour and 30 parts by weight of rice flour were used.
(Experimental example 4)
The bread crumbs of Experimental Example 4 were obtained in the same manner as in Experimental Example 1 except that 60 parts by weight of wheat flour and 40 parts by weight of rice flour were used.
(Experimental example 5)
Except for using 50 parts by weight of wheat flour and 50 parts by weight of rice flour, bread crumbs of Experimental Example 5 were obtained in the same manner as in Experimental Example 1.
(Experimental example 6)
The bread crumbs of Experimental Example 6 were obtained in the same manner as in Experimental Example 1 except that 95 parts by weight of wheat flour and 5 parts by weight of rice flour were used.
(Comparative example)
A bread crumb of a comparative example was obtained in the same manner as in Experimental Example 1 except that the rice flour was not blended and 100 parts by weight of wheat flour was used.
（実験例７）
目開き４５μｍのふるいを通過した粒度の米粉を用いた以外は実験例１と同様にして、実験例７のパン粉を得た。
（実験例８）
目開き５３μｍのふるいを通過した粒度の米粉を用いた以外は実験例１と同様にして、実験例８のパン粉を得た。
（実験例９）
目開き６３μｍのふるいを通過した粒度の米粉を用いた以外は実験例１と同様にして、実験例９のパン粉を得た。
（実験例１０）
目開き１０６μｍのふるいを通過した粒度の米粉を用いた以外は実験例１と同様にして、実験例１０のパン粉を得た。
（実験例１１）
目開き１５０μｍのふるいを通過した粒度の米粉を用いた以外は実験例１と同様にして、実験例１１のパン粉を得た。
（実験例１２）
目開き３００μｍのふるいを通過した粒度の米粉を用いた以外は実験例１と同様にして、実験例１２のパン粉を得た。
(Experimental example 7)
Bread crumbs of Experimental Example 7 were obtained in the same manner as in Experimental Example 1 except that rice flour having a particle size that passed through a sieve having an opening of 45 μm was used.
(Experimental example 8)
Bread crumbs of Experimental Example 8 were obtained in the same manner as in Experimental Example 1 except that rice flour having a particle size that passed through a sieve having an opening of 53 μm was used.
(Experimental example 9)
The bread crumbs of Experimental Example 9 were obtained in the same manner as in Experimental Example 1 except that rice flour having a particle size that passed through a sieve having an aperture of 63 μm was used.
(Experimental example 10)
Bread crumbs of Experimental Example 10 were obtained in the same manner as in Experimental Example 1 except that rice flour having a particle size that passed through a sieve having an aperture of 106 μm was used.
(Experimental example 11)
The bread crumbs of Experimental Example 11 were obtained in the same manner as in Experimental Example 1 except that rice flour having a particle size that passed through a sieve having an opening of 150 μm was used.
(Experimental example 12)
The bread crumbs of Experimental Example 12 were obtained in the same manner as in Experimental Example 1 except that rice flour having a particle size that passed through a sieve having an opening of 300 μm was used.
（吸油率の測定）
実験例１〜１２及び比較例の各パン粉１０ｇを茶こしにとり、１７５℃で３分間揚げた後、濾紙（東洋濾紙製、定性濾紙Ｎｏ．２、φ１２５）上に展開し、１分間放置した。１分間放置後の濾紙及びパン粉の質量をＷ１（ｇ）とした。次いで、濾紙からパン粉を除去した後の濾紙（油を含む）の質量をＷ２（ｇ）とした。Ｗ１−Ｗ２−１０をパン粉の吸油量（ｇ）（パン粉が吸油して保持した油脂の質量）とした。
次に、米粉の置換量と吸油率の関係を、吸油率（％）＝（実験例１〜１２の各パン粉の吸油量）÷（比較例のパン粉の吸油量）×１００（％）により求め、比較例のパン粉の場合を吸油率１００％として相対評価した。
また、米粉の粒度と吸油率の関係を、吸油率（％）＝（実験例１、実験例７〜１１の各パン粉の吸油量）÷（実験例１２のパン粉の吸油量）×１００（％）により求め、実験例１２のパン粉の場合を吸油率１００％として相対評価した。
（剣立ちの評価）
豚カツ用肉に小麦粉をまぶし、卵液に浸した後、実験例１〜１２及び比較例の各パン粉を付けて、同一の条件で揚げて豚カツを作成した。これを、パネラー２０名（社員及びパートタイマー）に目視確認してもらった。揚げられたパン粉が針状に立った状態になっており美味しそうに感じられた場合は５点、のっぺりした状態で美味しくなさそうに感じられた場合は０点として、各パネラーが０〜５点の点数付けを行い、パネラー２０名の合計得点を剣立ちの評価点とした。
（食感の評価）
剣立ちを評価した豚カツを、同じパネラーに試食してもらった。衣にサクサク感があり食べ易く美味しいと感じた場合は５点、衣が硬くて食べ難く美味しくないと感じた場合は０点として、各パネラーが０〜５点の点数付けを行い、パネラー２０名の合計得点を食感の評価点とした。
(Measurement of oil absorption rate)
10 g of breadcrumbs of Experimental Examples 1 to 12 and Comparative Example were taken on a tea strainer and fried at 175 ° C. for 3 minutes, and then developed on a filter paper (Qualitative filter paper No. 2, φ125, manufactured by Toyo Filter Paper) and left for 1 minute. The mass of the filter paper and bread crumbs after being left for 1 minute was defined as W1 (g). Next, the mass of the filter paper (including oil) after removing the bread crumbs from the filter paper was defined as W2 (g). W1-W2-10 was defined as the oil absorption amount (g) of bread crumbs (mass of fats and oils retained by the bread crumbs).
Next, the relationship between the substitution amount of rice flour and the oil absorption rate is obtained by oil absorption rate (%) = (oil absorption amount of each bread crumb in Experimental Examples 1 to 12) ÷ (oil absorption amount of bread crumb of Comparative Example) × 100 (%). The relative evaluation was made assuming the case of the bread crumb of the comparative example as the oil absorption rate of 100%.
Moreover, the relationship between the grain size and the oil absorption rate of rice flour is defined as oil absorption rate (%) = (oil absorption amount of each bread crumb in Experimental Examples 1 and 7 to 11) ÷ (oil absorption amount of bread crumb in Experimental Example 12) × 100 (% ) And relative evaluation was made with the bread crumb of Experimental Example 12 as the oil absorption rate of 100%.
(Evaluation of sword stand)
After the flour for pork cutlet was sprinkled with flour and soaked in egg liquid, each bread crumb of Experimental Examples 1 to 12 and Comparative Example was added and fried under the same conditions to prepare pork cutlet. This was visually confirmed by 20 panelists (employees and part-timers). Each panner has 0-5 points when the deep-fried bread crumbs are standing in a needle-like shape and 5 points when they feel delicious, and 0 points when they feel unsatisfactory when they are covered. The total score of 20 panelists was taken as the evaluation score for sword standing.
(Evaluation of texture)
The same panelist tasted the pork cutlet that evaluated sword standing. Each paneler gave a score of 0 to 5 points when the clothes were crispy and easy to eat and felt delicious, and when the clothes were hard and difficult to eat, the score was 0. The total score was used as an evaluation score for the texture.
図１は実験例１〜６及び比較例のパン粉について、米粉の置換量と吸油率、剣立ち及び食感の評価点との関係を示す図であり、図２は実験例１、実験例７〜１２のパン粉について、米粉の粒度と吸油率、剣立ち及び食感の評価点との関係を示す図である。
図１から、吸油率は、米粉の置換量が増えるにつれ、比較例のパン粉（米粉の置換量０ｗｔ％）より少なくなることがわかった。特に、米粉の置換量が５ｗｔ％を超えるあたりから激減し、置換量８ｗｔ％で６０％、置換量１０ｗｔ％以上で５０％以下の吸油率が達成できることがわかった。食感及び剣立ちは、米粉の置換量が増えるにつれ、比較例のパン粉（米粉の置換量０ｗｔ％）より向上するが、置換量１０ｗｔ％付近でピークを迎え、置換量２０ｗｔ％を超えるあたりから低下傾向が顕著になり、置換量が２５ｗｔ％より多くなると比較例のパン粉より悪化することがわかった。また、置換量が５０ｗｔ％より多くなると、製パンが困難になるとともに剣立ち性がほぼ失われることがわかった。
FIG. 1 is a diagram showing the relationship between the amount of substitution of rice flour and the oil absorption rate, the sword standing and the evaluation points of texture for bread crumbs of Experimental Examples 1 to 6 and Comparative Example, and FIG. It is a figure which shows the relationship between the particle size of rice flour, the oil absorption rate, the sword stand, and the evaluation point of food texture about about 12 breadcrumbs.
From FIG. 1, it was found that the oil absorption decreased from the bread crumb of the comparative example (0 wt% of rice flour substitution) as the amount of rice flour substitution increased. In particular, it was found that when the amount of substitution of rice flour exceeds 5 wt%, the oil absorption rate can be achieved at 60% when the substitution amount is 8 wt% and 50% or less when the substitution amount is 10 wt% or more. The texture and sword stand are improved from the bread crumb of the comparative example (rice
また、卵液に浸した豚カツ用肉にパン粉を付けるときにわかったことであるが、米粉で小麦粉の一部を置換したパン粉は、米粉を加えないで製造したパン粉に比べて、パン粉を満遍なく均一に付着させ易くなる傾向がみられた。この傾向は、米粉の置換量が多くなるにつれて顕著になった。これは、小麦粉の一部を米粉で置換したパン粉は、米粉を加えないで製造したパン粉に比べて弾力が若干乏しく、解れ易いためであると推察された。さらに、米粉の置換量８〜５０ｗｔ％のパン粉で作ったフライ食品は、パン粉比率（フライ食品の重量に対するパン粉の重量）を比較例のパン粉の場合の１０〜１５％低減できることがわかった。このことから、小麦粉の一部を米粉で置換したパン粉は、フライ食品の衣を薄く均一にできるとともに剣立ち性に優れるため、フライ食品の外観を美味しそうに整えられることがわかった。
さらに、従来のパン粉では、揚げ物素材にパン粉が付きすぎて衣ばかり大きくなってしまい、衣が多量の油脂を吸収し脂っこくなることがあるが、小麦粉の一部を米粉で置換したパン粉は、それ自体の吸油率が従来のパン粉の約半分以下であることに加え、パン粉比率を従来のパン粉の１０〜１５％低減できるため、衣が保持する油脂の絶対量を、従来のパン粉に比べて格段に減少できることが明らかになった。また、衣が薄くてもサクサクとした軽い食感が得られるため、飽きずに食することができ胃にもたれることのないフライ食品を製造できることがわかった。
In addition, it was found that when bread crumbs were added to pork cutlet meat soaked in egg liquid, bread crumbs that were replaced with a portion of wheat flour with rice flour were more uniform than bread crumbs produced without adding rice flour. There was a tendency for uniform adhesion. This tendency became more prominent as the amount of rice flour replaced increased. This was presumed to be because bread crumbs in which a part of the wheat flour was replaced with rice flour had slightly less elasticity than the bread crumbs produced without adding rice flour and were easy to break. Furthermore, it was found that the fried food made from bread crumbs with a replacement amount of rice flour of 8-50 wt% can reduce the bread crumb ratio (weight of bread crumbs relative to the weight of fried food) by 10-15% in the case of the bread crumbs of the comparative examples. From this, it was found that bread crumbs obtained by substituting a part of wheat flour with rice flour can make the clothes of fried food thin and uniform and have excellent sword-standing properties, so that the appearance of the fried food can be adjusted to be delicious.
In addition, with conventional bread crumbs, the bread is too much on the deep-fried food material and the garments become large, and the garments may absorb a large amount of fats and oils. In addition to its own oil absorption rate being less than about half that of conventional bread crumbs, the bread crumb ratio can be reduced by 10 to 15% of conventional bread crumbs. It became clear that it can be reduced. In addition, it was found that a fried food that can be eaten without getting tired and does not lean on the stomach can be produced because a light and crunchy texture is obtained even if the clothes are thin.
また、図２から、米粉の粒度が小さくなって細粒化するにつれて吸油率の低下が鈍化し、同時に剣立ち及び食感の評価点が高くなることがわかった。特に、目開き６３〜１０６μｍのふるいを通過した米粉を用いた場合は、吸油率が５０％以下で、剣立ち及び食感の評価点が１００点満点で８０点以上になることがわかった。しかし、目開き６３μｍ未満のふるいを通過した米粉を用いることで、吸油率は４０％以下と低く、剣立ち性の評価点も８０点以上と高いのだが、食感の評価点が低下する傾向がみられた。 Moreover, from FIG. 2, it was found that as the grain size of the rice flour becomes smaller and finer, the decrease in the oil absorption rate slows down, and at the same time, the evaluation score for sword standing and texture becomes higher. In particular, it was found that when rice flour that passed through a sieve having an aperture of 63 to 106 μm was used, the oil absorption rate was 50% or less, and the sword stand and texture evaluation score was 100 points and 80 points or more. However, by using rice flour that has passed through a sieve with an opening of less than 63 μm, the oil absorption is as low as 40% or less, and the evaluation score for sword standing is as high as 80 or more, but the evaluation score for the texture tends to decrease. Was seen.
なお、うるち米の米粉に代えて、もち性小麦粉（澱粉中のアミロペクチン含有率１００ｗｔ％）、低アミロース小麦粉（澱粉中のアミロペクチン含有率９０ｗｔ％）、もち米粉（澱粉中のアミロペクチン含有率１００ｗｔ％）、タピオカ澱粉（澱粉中のアミロペクチン含有率８３ｗｔ％）、さつまいも澱粉（澱粉中のアミロペクチン含有率８２ｗｔ％）、小豆澱粉（澱粉中のアミロペクチン含有率７８ｗｔ％）、じゃがいも澱粉（澱粉中のアミロペクチン含有率７８ｗｔ％）、とうもろこし澱粉（澱粉中のアミロペクチン含有率７７ｗｔ％）を使って行った実験でも、同様の傾向が得られた。
以上のことから、アミロペクチン含有率７７〜１００ｗｔ％の澱粉を含有した高アミロペクチン粉で小麦粉の８〜５０ｗｔ％を置き換えたパン粉組成物でパン生地を作り、焼成・粉砕して得られたパン粉は、揚げ物素材に付けて油脂で揚げたときのフライ食品の油切れを向上させて吸油率を低下させられることがわかった。特に、アミロペクチン含有率７７〜１００ｗｔ％の澱粉を含有した高アミロペクチン粉で小麦粉の８〜２５ｗｔ％を置き換えた場合は、吸油率の低下に加え、さらに剣立ちもよくサクサクとした食感が得られることがわかった。
また、高アミロペクチン粉が目開き６３〜１０６μｍのふるいを通過したものを用いることで、吸油率が低いだけでなく、剣立ちもよくサクサクとした食感も得られるパン粉を製造できることがわかった。
In addition, instead of the rice powder of glutinous rice, glutinous wheat flour (amylopectin content in starch: 100 wt%), low amylose wheat flour (amylopectine content in starch: 90 wt%), glutinous rice flour (amylopectin content in starch: 100 wt%), Tapioca starch (amylopectin content 83 wt% in starch), sweet potato starch (amylopectin content 82 wt% in starch), red bean starch (amylopectin content 78 wt% in starch), potato starch (amylopectin content 78 wt% in starch) ), A similar tendency was also obtained in experiments conducted with corn starch (amylopectin content in starch was 77 wt%).
From the above, bread crumbs obtained by making bread dough with a bread crumb composition in which 8-50 wt% of wheat flour is replaced with high amylopectin powder containing starch having an amylopectin content of 77-100 wt% are fried It was found that the oil absorption of the fried food when it is fried with fats and oils can be improved by reducing the oil absorption. In particular, when high amylopectin powder containing starch having an amylopectin content of 77 to 100 wt% is replaced with 8 to 25 wt% of the wheat flour, in addition to a decrease in oil absorption, a crisp and crisp texture can be obtained. I understood it.
In addition, it was found that by using a high amylopectin powder that passed through a sieve having an aperture of 63 to 106 μm, bread crumbs having not only a low oil absorption rate but also good sword standing and a crispy texture could be produced.
本発明は、小麦粉を主原料とするパン粉組成物及びパン粉に関し、揚げ物素材にパン粉を付けて油脂で揚げたときのフライ食品の油切れを向上させて吸油率を低下させることができ、さらにフライ食品の衣を薄く均一にでき、パン粉比率（フライ食品の重量に対するパン粉の重量）を低減できるため、衣が保持する油脂の絶対量を従来のパン粉に比べて格段に減少でき、この結果、フライ食品の油脂によるカロリーを大幅に低減できるパン粉組成物及びパン粉を提供できる。 The present invention relates to a bread crumb composition and bread crumbs mainly composed of wheat flour, which can improve the oil shortage of the fried food when the bread is added to the fried food material and fried with fats and oils, and the oil absorption can be reduced. The food garments can be made thin and uniform, and the bread crumb ratio (the weight of bread crumbs relative to the weight of fried foods) can be reduced, so that the absolute amount of oil and fat retained by the garments can be significantly reduced compared to conventional bread crumbs. The bread crumb composition and bread crumb which can reduce significantly the calorie by the fats and oils of food can be provided.
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| CN102366057A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Bread crumbs and preparation method thereof |
| CN104970270A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Breadcrumbs for fermented meat product and preparation process of breadcrumbs |
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| JP4859908B2 (en) * | 2008-11-28 | 2012-01-25 | 日清製粉株式会社 | Bread flour composition containing rice flour |
| JP5810468B2 (en) * | 2012-01-10 | 2015-11-11 | 日本製粉株式会社 | Blender mix for fried food containing glutinous rice flour |
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| JP6813171B2 (en) * | 2016-08-18 | 2021-01-13 | 松谷化学工業株式会社 | Breads and their manufacturing methods |
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| CN102366057A (en) * | 2010-12-22 | 2012-03-07 | 东莞市百味佳食品有限公司 | Bread crumbs and preparation method thereof |
| CN102366057B (en) * | 2010-12-22 | 2013-03-20 | 东莞市百味佳食品有限公司 | Bread crumbs and preparation method thereof |
| CN104970270A (en) * | 2015-06-19 | 2015-10-14 | 味特佳食品江苏有限公司 | Breadcrumbs for fermented meat product and preparation process of breadcrumbs |
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