JP5417281B2 - Bread crumb composition - Google Patents

Description

  The present invention relates to a bread crumb composition and a method for producing the same, and a method for producing a cooked product using the bread crumb composition. More specifically, even if it is directly sprinkled on materials such as livestock meat or seafood, it adheres easily and reliably, and even when baked with a small amount of oil, it prevents warping and scorching of the material, making it uniform and moderate on clothing. The present invention relates to a bread crumb composition that gives a crispy texture with a dark color and a crispness, a method for producing the same, and a method for producing a cooked product using the bread crumb composition.

  Breaded fried foods using livestock meat, seafood, etc. are usually sprinkled with flour on raw livestock, such as raw pork, beef, chicken, or raw seafood, such as horse mackerel and salmon. It is common to produce bread by attaching bread crumbs and then fried in a large amount of oil after soaking in liquid egg, liquid egg, but the cooking process of dusting, soaking in liquid egg and sticking bread crumbs is laborious There was a problem that it was complicated and complicated. Therefore, bread crumbs that have been attached to materials such as livestock meat and seafood, or a mix mainly composed of bread crumbs, are not directly immersed in flour or liquid eggs, but directly attached to raw materials such as live meat or seafood, Techniques for frying with a large amount of oil have been developed (Patent Documents 1 to 3).

  However, with the recent increase in health and diet orientation, cooking with a large amount of oil has become a problem of improving health due to the increased intake of fats and oils. Therefore, to reduce the intake of fats and oils, or to save a lot of oil processing and disposal after frying, the bread crumbs or the bread-based mix is directly attached to raw materials such as live meat and seafood. In addition, a technique has been proposed in which baking is performed with a small amount of oil using a frying pan or the like (Patent Document 4).

  However, when cooking raw materials such as meat and seafood with a small amount of oil using a frying pan, etc., unlike the fried cooking using a large amount of oil where the whole material is heated uniformly at high temperature, it touched the frying pan Since only the surface is mainly heated at a high temperature, the muscle fibers of the heated surface shrink and the material is warped, resulting in heating spots, resulting in uneven crumbs and good I can't get the clothes. For this reason, when cooking with a small amount of oil, it is necessary to slam the meat in advance and then baked and baked it, for example like Milan cutlets. However, the food obtained by such a cooking method has a problem that its appearance and texture are greatly different from a normal fried food with bread crumbs fried in a large amount of oil such as tonkatsu. There is still no technology to effectively improve scorch spots and texture in foods prepared by directly attaching bread crumbs or bread crumb mixes to materials such as livestock meat and seafood, and baked in a frying pan using a small amount of oil. The actual situation is that it has not resulted in a finish that is inferior to the usual fried food with bread crumbs fried in a large amount of oil.

JP-A-55-150870 Japanese Patent No. 2888778 Japanese Patent No. 3035287 JP 2000-83614 A

  In view of such conventional problems and circumstances, the present invention eliminates complicated pretreatment of raw materials such as livestock meat and seafood, and directly attaches a mix mainly composed of breadcrumbs or breadcrumbs to raw materials such as livestock meat and seafood, By simply baking with a small amount of oil using a frying pan etc., it prevents warping and scorching of the material, gives the clothes a crispy texture with a uniform and appropriate burnt color and crispness, usually fried with a large amount of oil It is an object of the present invention to provide a bread crumb composition capable of obtaining a cooked food that is comparable to fried food with bread crumbs using raw materials such as meat and seafood.

  As a result of intensive studies to solve the above problems, the inventor of the present invention uses a bread crumb composition containing dried bread crumbs; a pregelatinized starch and / or powdered protein; and a thickening polysaccharide. Bread crumbs that have a crispy texture with uniform, moderate burnt color and crispness, even when directly attached to ingredients such as seafood and grilled with a small amount of oil, can prevent warping and burning spots of the ingredients The present invention was completed by finding that a cooked food can be obtained.

That is, the present invention includes 100 parts by weight of dry bread crumbs; 4 to 50 parts by weight of pregelatinized starch and / or powdered protein; and 0.2 to 6 parts by weight of thickening polysaccharides. The above-mentioned problem is solved by a thing.
The present invention also provides a mixture of 100 parts by weight of dried bread crumbs; 4 to 50 parts by weight of pregelatinized starch and / or powdered protein; and 0.2 to 6 parts by weight of thickening polysaccharide. The above-described problems are solved by a method for producing a composition.
Moreover, this invention solves the said subject with the manufacturing method of the cooking food with bread crumbs characterized by baking after making the said bread crumb composition adhere directly to a raw material.

  With the bread crumb composition of the present invention, regardless of whether it is a normal fried cooking or a baked cooking with a small amount of oil, it has a uniform and appropriate burnt color and a crispy texture with a crisp texture, with bread crumbs Cooked food can be obtained. In particular, after the bread crumb composition of the present invention is directly attached to raw materials such as livestock meat and seafood, it is simply baked and cooked in a small amount of oil using a frying pan etc. It is possible to provide a cooked food with bread crumbs having a uniform, moderate burnt color, and a crispy texture with a crisp texture that is comparable to fried food.

  The bread crumb composition of the present invention first contains dried bread crumb as an essential component. The dry bread crumbs can be produced by commonly used bread crumb materials such as wheat flour, yeast, sugar, salt, fats and oils by a general production method such as a roasting method, an electrode method, etc. There is no limit. For example, dried bread crumbs can be obtained by mixing raw materials such as wheat flour, yeast, sugar, salt, fats and oils, fermenting, baking, allowing to cool, pulverizing, and drying. Although there is no limitation in particular in the magnitude | size of the dry bread crumbs contained in the bread crumb composition of this invention, it is preferable that an average particle diameter is 100 micrometers-7 mm, 200 micrometers-5 mm. Here, the average particle diameter refers to a central cumulative value by microtrack FSA measurement. The dry bread crumbs contained in the bread crumb composition of the present invention may have a moisture content of 2 to 20% by mass, but 3 to 15% by mass is preferable in terms of storage stability and texture.

  Furthermore, the bread crumb composition of the present invention contains pregelatinized starch and / or powdered protein and a thickening polysaccharide as essential components. As for the pregelatinized starch and the powdered protein, only one of them may be blended or both may be used in combination. The pregelatinized starch, powdered protein, and polysaccharide thickener used in the present invention are in powder form and form a film on the surface of raw materials such as livestock meat and seafood, the function of uniformly attaching bread crumbs to raw materials such as livestock meat and seafood Take on the function. The average particle size of the pregelatinized starch, powdered protein, and thickening polysaccharide may be 20 μm to 500 μm, but is preferably 40 μm to 100 μm. If the average particle size is larger than 500 μm, the adhesion of bread crumbs and the coating on the surface of the meat are insufficient, and if it is less than 20 μm, there are lumps when mixed with bread crumbs, scattering during production, etc., which is not preferable.

Examples of the pregelatinized starch include pregelatinized starch such as corn starch, waxy corn starch, wheat starch, potato starch, tapioca starch, and these modified starches, and one or more of these can be used.
Examples of the powdered protein include egg proteins such as whole egg, egg white and egg yolk, milk proteins such as skim milk powder and whey protein, vegetable proteins such as soybean protein and wheat protein, and animal proteins such as gelatin. These can be used alone or in combination of two or more.
Examples of thickening polysaccharides include glucomannan, agar, pullulan, curdlan, sodium alginate, carrageenan, gellan gum, guar gum, xanthan gum, locust bean gum, etc., but glucomannan, agar, pullulan, curdlan, alginic acid. What has melt | dissolved in cold water or hot water, such as sodium, carrageenan, and gellan gum, and has a gelatinization function is preferable, These 1 type (s) or 2 or more types can be used. Further, in order to enhance the gelling function of the thickening polysaccharide, calcium salts such as calcium chloride and calcium lactate and potassium salts such as potassium chloride may be used in combination as necessary.

  The bread crumb composition of the present invention, together with the bread crumb, pregelatinized starch and / or powdered protein, and thickening polysaccharide, if necessary, has the appearance and texture of the cooked food obtained by the bread crumb composition of the present invention. Other raw materials such as seasonings, emulsifiers, fats and oils, sweeteners, salt, spices, pigments, enzymes, and fragrances can also be contained as long as they are not harmful.

  The bread crumb composition of the present invention can be produced by obtaining a mixture of the above-mentioned dry bread crumb ;; pregelatinized starch and / or powdered protein; and thickening polysaccharide. The bread crumb composition of the present invention may be obtained by mixing the dried bread crumb with the pregelatinized starch and / or powdered protein, the thickening polysaccharide, and other raw materials as necessary. Alternatively, the raw starch is mixed with the pregelatinized starch and / or powdered protein, the thickening polysaccharide, and other raw materials as necessary, followed by drying treatment, and finally these are attached. It may be obtained as bread crumbs. That is, in the bread crumb composition in the present invention, any dry bread crumbs or raw bread crumbs can be used as raw bread crumbs as long as the dry bread crumbs are finally contained.

  For example, when the bread crumb composition of the present invention is produced using dry bread crumbs as a raw material, blending of pregelatinized starch and / or powdered protein, thickening polysaccharide, etc. into the dry bread crumbs is carried out by using a Nauta mixer, ribbon mixer, V It is preferable to use a device such as a general mixer such as a mold mixer in which the dried bread crumbs are not excessively crushed during the mixing process and the raw materials can be mixed uniformly.

  On the other hand, when manufacturing the bread crumb composition of this invention using raw bread crumbs as a raw material, the method according to patent 3035287 is employable, for example. That is, the mixture of pre-gelatinized starch and / or powdered protein, thickening polysaccharide, etc. to raw bread crumbs is because the surface of raw bread crumbs is moistened, so Polysaccharides and the like are mixed with raw bread crumbs and stirred appropriately to attach these ingredients to the raw bread crumbs. For the mixing and stirring, it is preferable to use a device such as a V-shaped mixer that can prevent the raw bread crumb from becoming lumpy during the mixing process and uniformly attach the raw material to the raw bread crumb. Next, the bread crumb composition of the present invention is obtained by drying the raw bread crumbs to which the pregelatinized starch and / or powdered proteins, thickening polysaccharides and the like are attached. There is no particular limitation on the drying method, but hot-air drying is preferable, and the bread crumb moisture after drying is 2 to 20% by mass, preferably 3 to 15 so that there is no drying unevenness while constantly flowing or rotating the crumb. What is necessary is just to dry so that it may become mass%.

The blended amount of the pregelatinized starch and / or powdered protein in the bread crumb composition of the present invention may be such that the total amount of the pregelatinized starch and the powdered protein is 4 to 50 parts by mass with respect to 100 parts by mass of the dry breadcrumbs. However, it is preferable that it is 12 mass parts-24 mass parts. When the total amount of pregelatinized starch and powdered protein with respect to 100 parts by mass of dried bread crumbs is less than 4 parts by mass or more than 50 parts by mass, adhesion of the dried crumbs to raw materials such as livestock meat tends to be insufficient.
Moreover, the compounding quantity of the thickening polysaccharide in the bread crumb composition of this invention should just be 0.2 mass part-6 mass parts with respect to 100 mass parts of dry bread crumbs, but 1 mass part-3 mass parts are. preferable. When the blending amount of the thickening polysaccharide with respect to 100 parts by mass of the dried bread crumb is less than 0.2, the warp or scorch of the material is likely to be insufficient, and when it is more than 6 parts by mass, the sag of the clothes is weak. , Easy to get oily. The blended amount of the pregelatinized starch and / or powdered protein and the thickening polysaccharide with respect to the raw bread crumbs should be the blending amount when using the dried bread crumb described above in the state of the bread crumb composition after drying. Good. Furthermore, when using together calcium salt and potassium salt, the compounding quantity should just be 0.02 mass part-0.6 mass part with respect to 100 mass parts of dry bread crumbs.

  The bread crumb composition of the present invention can be used for producing a cooked food by baking with a small amount of oil and a fried food by deep-frying with a large amount of oil. In the case of baked cooking with a small amount of oil, after applying the bread crumb composition of the present invention directly to a material such as livestock meat or seafood, using a cooking appliance such as a pan, a frying pan, an iron plate, an oven, etc. A cooked food with bread crumbs can be produced by baking together with oil, for example after thinly stretching the oil. The amount of oil required for baking cooking may be 50 ml or less of oil with respect to 100 g of raw materials such as meat and seafood, but is preferably 30 ml or less. In the case of deep-fried cooking with a large amount of oil, the bread crumb composition of the present invention is directly attached to a material such as livestock meat or seafood, and then put into an oiled frying pan and fried and cooked in the usual manner. Thus, a fried food can be produced. The oil used for baking and fried cooking is not particularly limited as long as it is a general edible oil. Vegetable oils such as rapeseed oil, soybean white birch oil, rice oil and sesame oil, and animal oils such as lard are used. it can.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

Examples 1-5
With the composition of Table 1, pregelatinized starch and / or powdered protein and thickening polysaccharide were mixed with dried bread crumbs, and stirred uniformly to prepare bread crumb compositions.

Comparative Examples 1-12
In the composition of Tables 2-3, the dried bread crumb contains a pregelatinized starch and / or powdered protein but does not contain a thickening polysaccharide, or starch or saccharide that is not pregelatinized instead of pregelatinized starch A bread crumb composition was prepared by mixing raw materials containing no pregelatinized starch and powdered protein and stirring uniformly.

Test Example 1 (Effects of pregelatinized starch, powdered protein and thickening polysaccharide)
The bread crumb composition obtained in Examples 1 to 5 or Comparative Examples 1 to 12 was directly applied to pork loin (thickness of about 1.5 cm, about 100 g × 1 sheet), and the amount of adhesion was measured. Next, add 2 tablespoons (30 ml) of oil and bake them in a frying pan (frying pan diameter 26 cm) heated to 170 ° C. for two and a half minutes. The resulting tonkatsu has the following appearance, texture, and meat quality: It was evaluated according to the evaluation criteria. The results are shown in Tables 1-3. In addition, the numerical value of evaluation was shown by the average value by 10 panelists.

◎ Evaluation standard appearance 4: There is no warping of the material, it is evenly burnt and very good.
3: Almost no warpage of the material, slight scorch, and good.
2: There are warping of the material, scorching spots, and it is defective.
1: The warp and scorch of the material are remarkably bad.
Texture of clothing 4: Strong sakumi, no oiliness, very good.
3: Sakumi is present, oiliness is small and good.
2: Sakumi is weak, oily, and poor.
1: It lacks sakumi, is extremely oily, and is extremely poor.
Meat quality 4: No heating spots, rich in juicy material, soft and very good.
3: There are almost no heating spots, the material is juicy, soft and good.
2: There are heating spots, the material lacks juiciness and softness, and is defective.
1: Heating spots are remarkable, and the juiciness and softness of the material are remarkably lacking, which is extremely poor.

  From Tables 1-3, if the bread crumb composition (Examples 1-5) of the present invention containing dried bread crumbs, pregelatinized starch and / or powdered protein, and thickening polysaccharides is used, the cooking method is baked with a small amount of oil. In addition, it was confirmed that there was almost no warping or scorching of the material, and a tonkatsu with excellent texture and meat quality of the clothes could be made. On the other hand, tonkatsu obtained from bread crumb compositions not containing thickening polysaccharides (Comparative Examples 1-2 and 7-9) and bread crumb compositions not containing pregelatinized starch and powdered proteins (Comparative Examples 3-6) It was confirmed that the adhesion of the garment was insufficient and / or the appearance, the texture of the garment and the meat quality were inferior. In addition, the bread crumb composition not containing the thickening polysaccharide did not provide the effect even when it contained a large amount of pregelatinized starch and / or powdered protein (Comparative Examples 10 to 12).

Test Example 2 (Amount of pregelatinized starch and / or powdered protein)
With the compositions shown in Tables 4 to 6, pregelatinized starch and / or powdered protein and thickening polysaccharide were mixed with dried bread crumbs and stirred uniformly to prepare bread crumb compositions. Tonkatsu was obtained using the bread crumb composition in the same procedure as in Test Example 1, and evaluated. The results are shown in Tables 4 to 6 (Examples 1, 3, and 5 are shown again in the table). It was confirmed that the blended amount of pregelatinized starch and / or powdered protein is preferably 4 to 50 parts by mass with respect to 100 parts by mass of dried bread crumbs (Samples 4 to 15 and Examples 1, 3, and 5).

Test Example 3 (Types of thickening polysaccharide)
With the composition shown in Table 7, pregelatinized starch, powdered protein, and various thickening polysaccharides were mixed with dried bread crumbs, and stirred uniformly to prepare bread crumb compositions. Tonkatsu was obtained using the bread crumb composition in the same procedure as in Test Example 1, and evaluated. The results are shown in Table 7 (note that Example 5 is shown again in the table). When a bread crumb composition (Example 5 and Samples 19 to 22) containing a thickening polysaccharide of a type dissolved in cold water or hot water and having a gelling function is used, the appearance and texture of the clothes and the meat quality are It was confirmed that it was superior.

Test Example 4 (Amount of thickening polysaccharide)
With the composition of Table 8, pregelatinized starch, powdered protein, and thickening polysaccharide were mixed with dried bread crumbs, and stirred uniformly to prepare bread crumb compositions. Tonkatsu was obtained using the bread crumb composition in the same procedure as in Test Example 1, and evaluated. The results are shown in Table 8 (note that Example 5 is shown again in the table). It was confirmed that the blending amount of the thickening polysaccharide is preferably 0.2 to 6 parts by mass with respect to 100 parts by mass of the dried bread crumbs (samples 28 to 31 and Example 5).

Example 6 and Comparative Example 13
The raw bread crumbs (water content 40%) were mixed with pregelatinized starch, powdered protein, and thickening polysaccharides, mixed uniformly and then dried while flowing, and the water content was 10% by mass. Dried until Table 9 shows the blending ratio of the raw materials used and the mass ratio of dried bread crumbs, pregelatinized starch, powdered protein, and thickening polysaccharide in the bread crumb composition after drying.

Test Example 5 (Example 6 and Comparative Example 13)
Using the bread crumb composition obtained in Example 6 and Comparative Example 13, the cutlet was obtained in the same procedure as in Test Example 1 and evaluated. The results are shown in Table 9. If the bread crumb composition of the present invention (Example 6) obtained by blending pregelatinized starch, powdered protein and thickening polysaccharide into raw bread crumbs and then drying, the appearance and texture of the clothes and meat quality It was confirmed that excellent tonkatsu can be made. On the other hand, when no thickening polysaccharide is blended in the raw bread crumbs, the tonkatsu using the obtained bread crumb composition (Comparative Example 13) has warping of the material, scorching spots, and the texture and meat quality of the clothes are also inferior. It was confirmed that

Test Example 6
Chicken breast meat (thickness of about 1.0 cm, about 50 g × 2 sheets) is directly sprinkled with the bread crumb composition obtained in Example 5 or Comparative Example 9, and 2 tablespoons (30 ml) of oil is added to 170 ° C. Each side was baked on a heated frying pan (frying pan diameter 26 cm) for 2 minutes and a half, and evaluation was performed in the same manner as in Test Example 1. The results are shown in Table 10. When the bread crumb composition of the present invention was used, it was confirmed that even in a cooking method baked with a small amount of oil, there was almost no warping of the material, no scorching spots, and a chicken cutlet having excellent texture and meat quality of clothing was made.

Test Example 7
The bread crumb composition obtained in Example 5 or Comparative Example 9 is directly applied to a horse mackerel fillet (thickness of about 1.0 cm, about 30 g × 3 pieces) obtained by lowering the true horse mackerel into three pieces, and 2 tablespoons of oil ( 30 ml) and heated in a frying pan (frying pan diameter: 26 cm) heated to 170 ° C., each side was baked 2 minutes and a half and evaluated in the same manner as in Test Example 1. The results are shown in Table 11. When the bread crumb composition of the present invention was used, it was confirmed that even in a cooking method baked with a small amount of oil, there is almost no warping of the material, no scorching spots, and an aji fried food having excellent texture and meat quality can be obtained.

Claims (8)

A bread crumb composition comprising 100 parts by weight of dried bread crumbs; 4 to 50 parts by weight of pregelatinized starch and / or powdered protein; and 0.2 to 6 parts by weight of thickening polysaccharide. The bread crumb composition according to claim 1, comprising 100 parts by weight of dried bread crumbs, 12 to 24 parts by weight of pregelatinized starch and / or powdered protein, and 1 to 3 parts by weight of thickening polysaccharides.   The bread crumb composition according to claim 1 or 2, wherein the thickening polysaccharide is one or more selected from glucomannan, agar, pullulan, curdlan, sodium alginate, carrageenan or gellan gum. The bread crumb composition according to any one of claims 1 to 3, wherein the granular protein is soybean protein or egg white powder. Furthermore, the bread crumb composition of any one of Claims 1-4 containing 0.02 mass part-0.6 mass part calcium salt or potassium salt with respect to 100 mass parts of dry bread crumbs. Furthermore, the bread crumb composition of any one of Claims 1-5 containing the raw material selected from a seasoning, an emulsifier, fats and oils, a sweetener, salt, a spice, a pigment | dye, an enzyme, and a fragrance | flavor. A method for producing a cooked food with bread crumbs, comprising baking the bread crumb composition according to any one of claims 1 to 6 directly to a material, followed by baking. The manufacturing method according to claim 7 , wherein the material to which the bread crumb composition is attached is baked and cooked together with an amount of oil of 50 ml or less with respect to 100 g of the material.