JP4892764B2 - Bread crumbs and food - Google Patents

Description

  The present invention relates to bread crumbs used for garments of fried foods such as croquettes, tonkatsu and fried shrimp, and foods produced using the bread crumbs.

Fried foods such as tonkatsu and fried shrimp are generally obtained by adding ingredients to batter liquid and then sprinkling with bread crumbs. Bread crumbs have the function of imparting a crisp and light texture to fried foods.
In recent years, due to diversification of eating habits, simple and delicious frozen foods that have been cooked have become widespread. In particular, in the case of frozen foods such as fries, in the past, it was the mainstream that consumers drank and eat frozen foods at home. However, recently, due to problems such as odor and workability at the time of frying at home, simple frozen foods that have been fried that can be eaten simply by heating in a microwave oven are on the market.

In conventional frozen frozen foods, since the freezing temperature management is insufficient, such as changes in freezing temperature at the distribution stage and handling of consumers after purchase, the moisture in the contents of the fry moves to the bread crumbs on the surface, The bread crumbs often lost the crispy sensation of the bread crumbs, for example, by absorbing the water evaporating from the ingredients during microwave cooking.
For this reason, even if the fried food is reheated in a microwave oven, research on improving bread crumbs used in the fried food has been conducted so that a crispy texture can be obtained. For example, the following techniques are known.
A microwave cooking oil coating material containing cyclodextrin as an essential component (Patent Document 1). Bread crumbs produced by adding high amylose starch to flour (Patent Document 2). A bread crumb improving agent containing a disaccharide and an emulsifier (Patent Document 3). A method for producing bread crumbs, characterized in that heat-treated wheat flour is used in part or all of the raw material flour, and curable fats and oils are blended in the raw material (Patent Document 4).
However, with these techniques, the crispy feeling is insufficient or the crispness of bread crumbs is impaired, and the actual condition is that a satisfactory one has not yet been obtained.

JP-A-2005-34083 Japanese Patent Laid-Open No. 2001-211848 JP 2001-204371 A JP 2001-54350 A

  The present invention has been made in view of the conventional drawbacks and actual situations as described above, and prevents the softening phenomenon of bread crumbs due to moisture transfer to bread crumbs during refrigeration and freezing of fried foods or heating in a microwave oven. An object of the present invention is to provide bread crumbs excellent in texture and appearance that do not lose crispyness and sword standing even by reheating cooking in a range.

As a result of various studies to solve the problems of the above-described known techniques, the present inventors have found that bread crumbs containing malto-oligosaccharides satisfying specific conditions can solve the above problems, and have completed the present invention. . The present invention provides the following bread crumbs and foods using the same.
1. A bread crumb comprising a maltooligosaccharide composition having the following characteristic values.
(1) DE: 20-25
(2) Viscosity: 1000 mPa · s or less (3) Sweetness: 25 or less (4) Molecular weight characteristic value indicated by the ratio of components having a molecular weight exceeding 10,000: 3% by mass or less (5) Component having a molecular weight of 1000 or less Molecular weight characteristic value b shown by ratio with respect to components having a molecular weight of 1000 to 10,000: 0.8 to 1.5
(6) Ratio of disaccharide to 10 saccharide in the saccharide composition: 65% by mass or more.
2. The bread crumbs according to 1 above, wherein the content of the maltooligosaccharide composition is 1 to 20% by mass with respect to the flours in the bread crumbs.
3. A food using the bread crumbs according to 1 or 2 above.
4). 4. The food according to 3 above, which is a fried food.
5. 5. The food according to 3 or 4 above, which is a frozen food.

  The food produced using the bread crumbs of the present invention, particularly the fried food, is reduced or prevented from the phenomenon of softening of the bread crumbs due to moisture transfer to the bread crumbs during refrigerated freezing or heating in the microwave oven. For this reason, it is possible to provide a fried food that does not lose the crispy feeling and sword standing even by reheating cooking with a microwave oven, has a crispy crispy texture, and is excellent in appearance. .

The bread crumbs of the present invention are blended with a maltooligosaccharide composition having the above characteristic values. The maltooligosaccharide composition used in the present invention is produced by hydrolyzing starch with acid and then hydrolyzing with α-amylase or α-amylase and a debranching enzyme.
More specifically, after the starch is made into a slurry having a Baume degree of about 18 to 22, an acid such as hydrochloric acid or oxalic acid is added to adjust the pH to about 1.8 to 2.0. Then, using a heating device such as an autoclave or a heating and pressure cooking kettle, the mixture is heated to about 100 to 130 ° C. and hydrolyzed for about 40 to 80 minutes to be liquefied to about DE = 10 to 15, preferably about 12 to 13 .
After neutralization with calcium carbonate or the like, the pH is adjusted to about 5.5 to 6.5, liquefied α-amylase is added, and an enzyme reaction is performed at about 80 to 95 ° C. After the decomposition, the temperature is raised to about 130 ° C. or the pH is adjusted to 3.5 or lower using an acid such as succinic acid to terminate the enzymatic action of α-amylase. Commercially available products can be used as the liquefied α-amylase. Examples thereof include Christase KM (manufactured by Daiwa Kasei Co., Ltd.) and Termamyl 120L (manufactured by Novozymes Japan). When an acid is used for enzyme deactivation, the pH is adjusted to about 5 to 6 with a neutralizing agent such as calcium carbonate.

Further, after acid hydrolysis, DE is adjusted to about 15 to 20 with liquefied α-amylase and the pH is adjusted to about 4 to 5, and then DE = by debranching enzyme or debranching enzyme and saccharified α-amylase. It can also be produced by hydrolysis to about 20-25. Commercially available products can be used for both the debranching enzyme and the saccharified α-amylase. For example, Optimax L-1000 (manufactured by Genencor Kyowa), Promozyme D2 (manufactured by Novozymes Japan), Examples of the saccharified α-amylase include Fangamyl 800L (manufactured by Novozymes Japan) and Biozyme L (manufactured by Amano Enzyme).
Then, it refine | purifies using activated carbon, an ion exchange resin, etc., and after concentration, it is made into powder by spray drying etc., or is concentrated to about 75 mass%, and is set as a liquid product. Further, the starch hydrolyzate may be fractionated using a chromatographic separation apparatus or a membrane separation apparatus to separate and remove polymers and low molecular components to the minimum necessary. In this way, a desired maltooligosaccharide composition having the following characteristics is obtained.
(1) DE: 20-25
(2) Viscosity: 1000 mPa · s or less, preferably 700 mPa · s or more and 1000 mPa · s or less (3) Sweetness: 25 or less, preferably 20 or more and 23 or less.
(4) Molecular weight characteristic value a indicated by a ratio of components having a molecular weight exceeding 10,000: 3% by mass or less, preferably 2% by mass or less (5) Ratio of components having a molecular weight of 1000 or less to components having a molecular weight of 1000 to 10,000 Molecular weight characteristic value b shown: 0.8 to 1.5, preferably 1.0 to 1.5
(6) Ratio of disaccharide to 10 saccharide in the saccharide composition: 65% by mass or more, preferably 66% by mass or more and 75% by mass or less. If it exceeds 75% by mass, the crispy feeling tends to decrease.

The “viscosity” in the present invention is measured by Rapid Visco Analyzer-4 (Newport Scientific Pty. Ltd.) under the following conditions.
Concentration: 70% by mass, measuring temperature: 30 ° C.
Rotational speed: 160 rpm, hold time: 7.5 minutes “Sweetness” in the present invention means a comparison value when sugar is taken as 100, and a sugar solution close to the sample solution is 4 at 1% intervals. Steps are prepared, the corresponding sugar concentration is obtained by comparing drinking, and the sweetness is calculated by the following formula.
Sweetness = corresponding sugar concentration / sample concentration × 100

The molecular weight is measured under the following conditions using gel filtration chromatography.
Column: TSKgel G2500PWXL, G3000PWXL, G6000PWXL (manufactured by Tosoh Corporation), column temperature: 80 ° C., mobile phase: distilled water, flow rate: 0.5 ml / min,
Detector: differential refractometer, sample injection amount: 100 μL of 1% by mass solution,
Calibration curve: Pullulan standard products (8 types from molecular weight 788,000 to 5,900), maltotriose (molecular weight 504), glucose (molecular weight 180),
Analyzer: Multi-station GPC-8020 (manufactured by Tosoh Corporation)

The molecular weight ratio is obtained by reading the integral distribution value (%) of the molecular weight to be obtained from the integral molecular weight distribution curve, and the molecular weight characteristic value is obtained by calculating the ratio between one molecular weight distribution value and the other molecular weight distribution value. Ask for each.
The molecular weight characteristic value a used in the present invention is a ratio (mass%) of components having a molecular weight exceeding 10,000.
The molecular weight characteristic value b used in the present invention is a ratio of a component having a molecular weight of 1000 or less to a molecular weight of 1000 to 10,000, and serves as an index of dispersion of a component having a molecular weight of 10,000 or less. A preferable molecular weight characteristic value b is 0.8 to 1.5, and the closer to 1.0, the more uniform the dispersion.

The analysis of the sugar composition is performed by the following method using high performance liquid chromatography, and simple area% is displayed as the composition ratio.
Column: MCI GELCK04SS (manufactured by Mitsubishi Kasei Co., Ltd.), column temperature: 80 ° C.,
Mobile phase: distilled water, flow rate: 0.3 ml / min, detector: differential refractometer,
Sample injection volume: 10 μL (5% by mass solution)
The DE in the present invention is a value represented by the formula of “[(mass of direct reducing sugar (expressed as glucose)) / (mass of solid content)] × 100”, and is an analytical value by the Wiltter-Schudel method. It is.

Examples of commercially available products of such a maltooligosaccharide composition include “Pine Oligo 20” and “Pine Oligo 20L” manufactured by Matsutani Chemical Industry Co., Ltd.
The blending amount of the maltooligosaccharide composition in the bread crumbs of the present invention is required to be 1 to 20% by mass, and more preferably 5 to 15% by mass with respect to the flour. If the amount added is less than this, it is difficult to obtain the effect of the invention.
The bread crumbs of the present invention may be raw bread crumbs, dry bread crumbs, or semi-dry bread crumbs, and are produced by a normal method except that the maltooligosaccharide composition as described above is blended. In other words, any bread crumbs obtained by baking bread with electrode or roasting with bread dough blended with yeast, or extruding and expanding dough without blending yeast, and further drying are included. .

In addition, as another compounding raw material, if it is used for manufacture of bread crumbs, it can add and use suitably. Examples include pigments, thickening polysaccharides, starches (including processed starches), proteins, seasonings, dietary fibers, vitamins, emulsifiers, sugars, and the like.
In producing frozen frozen foods using the bread crumbs of the present invention, ordinary methods can be used, for example, powdering the contents of the frying, passing egg liquid or batter liquid, and then applying the bread crumbs of the present invention. This can be frozen after the frying process. For freezing, quick freezing is usually preferred. The content of the fly is not particularly limited, and any material can be used. The egg liquid and batter liquid are not particularly limited as long as they are commonly used compositions. The oil used for the frying treatment is not particularly limited as long as it can be generally used for food, and vegetable oils and the like are usually preferable.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.
Pine oligo 20 (manufactured by Matsutani Chemical Co., Ltd.) is used as the maltooligosaccharide satisfying the characteristic values of the maltooligosaccharide composition in the present invention, and maltooligosaccharide (sample 1, sample 2) satisfying the characteristic values created by the above-described method is used. It was. Further, as comparative examples, TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.), Paindex # 3 (manufactured by Matsutani Chemical Industry Co., Ltd.), Fuji Oligo # 450 (manufactured by Nippon Shokuhin Kako Co., Ltd.), Fuji Oligo G67 (Japanese food) Kako Co., Ltd.), Pentrap (produced by Hayashibara Corporation), Hellodex (produced by Hayashibara Corporation), Oligotose (Sanwa Starch Co., Ltd.) were used. Table 1 shows an analysis of the DE, viscosity, sweetness, molecular weight characteristic value, and ratio of 2 to 10 sugars.

DE: Wilstetter-Schudel viscosity: 70% by mass, 30 ° C. (mPa · s)
Sweetness: relative value to sugar 100 molecular weight characteristic value a: ratio of components exceeding molecular weight 10,000 (mass%)
Molecular weight characteristic value b: Molecular weight characteristic value indicated by the ratio of components having a molecular weight of 1000 or less to a molecular weight of 1000 to 10000 Sugar composition: Ratio of disaccharide to 10 saccharide (mass%)

Table 2 and Table 3 show the bread crumb composition of the example and the bread crumb composition of the comparative example. In addition, about raw material A-1 to A-3, and B to H, solid content was mix | blended as the table | surface, and those water | moisture contents were made to be contained in the water in a mixing | blending.

Table 4 shows production flows of Examples 1 to 5 and Comparative Examples 1 to 8.

According to a conventional method, the above bread crumbs were put on potato croquettes, rapidly frozen at −40 ° C., and then stored at −20 ° C. overnight, and then heated and thawed at 600 W for 5 minutes in a home microwave oven. Each of the obtained croquettes was scored by 10 panelists with a maximum score of 5 in the items of crispy and crispness, and the average value was obtained. The results are shown in Table 5.

In addition, the bread crumbs obtained by the above method were applied to potato croquettes according to a conventional method, rapidly frozen at −40 ° C., then stored at −6 ° C. overnight as an abuse test, and then at −20 ° C. What was stored overnight was thawed by heating at 600 W for 5 minutes in a home microwave oven. Each of the obtained croquettes was scored by 10 panelists with a maximum score of 5 in the items of crispy and crispness, and the average value was obtained. The results are shown in Table 6.

As is clear from Tables 5 and 6, the croquettes obtained in Examples 1 to 5 were superior to Comparative Example 1 in the crispy feeling. In Comparative Examples 2 to 8, although a crispy feeling was obtained, the crispness was often inferior, and Examples 1 to 5 were generally superior.
A similar test was also conducted with electrode-type bread crumbs. Tables 7 and 8 show the blending and manufacturing flow of the electrode-type bread crumbs.

  The bread crumbs thus made were reheated in a microwave oven after freezing in the same manner as in Examples 1 to 5 and Comparative Examples 1 to 8, and were subjected to sensory evaluation. As with the roasted bread crumbs, there was a crispy feeling and a crisp feeling. It was excellent.

Claims (5)

A bread crumb comprising a maltooligosaccharide composition having the following characteristic values.
(1) DE: 20-25
(2) Viscosity: 1000 mPa · s or less (3) Sweetness: 25 or less (4) Molecular weight characteristic value indicated by the ratio of components having a molecular weight exceeding 10,000: 3% by mass or less (5) Component having a molecular weight of 1000 or less Molecular weight characteristic value b shown by ratio with respect to components having a molecular weight of 1000 to 10,000: 0.8 to 1.5
(6) Ratio of disaccharide to 10 saccharide in the saccharide composition: 65% by mass or more.   The bread crumbs according to claim 1, wherein the content of the maltooligosaccharide composition is 1 to 20 mass% with respect to the flours in the bread crumbs.   The foodstuff using the bread crumbs of Claim 1 or 2.   The food according to claim 3, which is a fried food.   The food according to claim 3 or 4, which is a frozen food.