JP6820203B2 - Bread crumbs and its manufacturing method - Google Patents

Description

The present invention relates to bread crumbs and a method for producing the same.

Fried foods with bread crumbs, such as croquettes, pork cutlets, and fried shrimp, are characterized by their crispness and crispy texture, and are a type of food that is widely preferred. Such fried foods with oiled bread powder are often purchased as they are, or as chilled fried foods or frozen fried foods, which are displayed and sold at stores, and are eaten by heating them in a microwave oven at home. In particular, chilled or frozen fried foods made by chilling or freezing fried foods with oiled bread powder are popular because they can be stored for a medium to long term and can be easily eaten by heating in a microwave oven. It is a home-preserved food.
However, due to the transfer of water from cooking utensils to bread crumbs during the process of storage at room temperature, chilled or frozen, and the softening of bread crumbs due to the generation of steam during microwave heating, the bread crumbs that the fried foods with oiled bread crumbs had immediately after the oil was cooked. There is a problem that the crispy texture and dry crispness are impaired.

Conventionally, various attempts have been made to solve such problems. As bread crumbs that prevent the transfer of water from ingredients to bread crumbs during normal temperature, refrigeration or frozen storage and the softening phenomenon of bread crumbs due to water evaporation by heating the fried food in a microwave oven, Patent Document 1 uses crushed durum wheat. Bread crumbs obtained by blending soybean protein and gluten in Patent Document 2 and fermenting bread crumbs containing a maltooligosaccharide composition having specific characteristic values such as DE and viscosity in Patent Document 2. Bread crumbs for cooking are disclosed.
These bread crumbs make the texture of bread crumbs after cooking such as frying as hard as possible to make the crumbs stand out, and even if the bread crumbs soften after heating in a microwave oven, the hardness makes the bread crumbs crispy. Was to be maintained. However, if the storage period is long or the storage conditions are poor, the bread crumbs themselves become sticky due to the transfer of water from the cooking ingredients, and the crispness and crispness immediately after oiling are impaired. The shortcomings have not been improved.

Japanese Patent Application Laid-Open No. 2008-173013 JP-A-2009-254249 JP 2014-128243

Even when fried foods with oiled bread crumbs stored at room temperature, chilled or frozen are cooked in a microwave oven, the crispness and dry crispness of the bread crumbs that the fried foods with oiled bread crumbs had immediately after oiling, and further Provides bread crumbs that give a juicy feeling of cooking ingredients and a method for producing the same.

As a result of diligent research to solve the above problems, the present inventors conducted fried foods with bread crumbs using bread crumbs containing condensed phosphoric acid divalent cation salt by microwave cooking after storage at room temperature, chilled or frozen. Even in this case, it was found that the crispy texture and dry crispness of the bread crumbs that the fried foods with the oiled bread crumbs had immediately after the oiling, and the juiciness of the cooking ingredients can be realized. , The present invention has been completed.

The present invention provides:
[1] Bread crumbs containing condensed phosphoric acid divalent cation salt.
[2] Bread dough for producing bread crumbs containing condensed phosphoric acid divalent cation salt.
[3] The bread dough according to the above [2], which contains 0.5 parts by mass or more of condensed phosphoric acid divalent cationic salt with respect to 100 parts by mass of flours used as a raw material.
[4] Bread crumbs produced using the bread dough according to the above [2] or [3].
[5] The bread crumbs according to [1] or [4], wherein the condensed phosphoric acid divalent cation salt is a condensed calcium phosphate salt.
[6] Fried foods with bread crumbs containing the bread crumbs according to any one of claims [1], [4] and [5].
[7] A method for producing bread crumbs, which comprises using a bread crumbs for producing bread crumbs containing a condensed phosphoric acid divalent cation salt.

According to the present invention, even when cooked in a microwave oven after storage at room temperature, chilled or frozen, the crispy texture and dryness of the bread crumbs that the fried foods with oiled bread crumbs had immediately after the oiling. It is possible to provide bread crumbs that can realize a crisp feeling and a juicy feeling of cooking ingredients.

In the present invention, "bread crumbs" refers to bread crumbs prepared, baked, crushed, and the particles are arranged by a sieve or the like. In the present invention, the "bread crumbs" may be any commonly used bread crumbs such as raw bread crumbs, semi-dry bread crumbs, dry bread crumbs, and cracker bread crumbs.

The bread crumbs of the present invention contain condensed phosphoric acid divalent cation salt.
Condensed phosphoric acid is one in which orthophosphoric acid is condensed by a dehydration reaction, and pyrophosphoric acid in which two molecules of orthophosphoric acid are dehydrated and condensed, tripolyphosphoric acid in which three molecules are dehydrated and condensed, and metaphosphoric acid which is further dehydrated and condensed are known. ing. Such condensed phosphoric acid is used in foods as a salt with a monovalent or divalent cation, and in the present invention, any edible condensed phosphoric acid divalent cation salt can be used without particular limitation. Such a condensed phosphoric acid divalent cation salt is such that one or more divalent cations (Ca, Fe, Mg, Zn, Cu, etc.) are ionically bonded to one condensed phosphoric acid anion. It is good, preferably a condensed calcium phosphate salt, more preferably calcium pyrophosphate, and most preferably calcium dihydrogen pyrophosphate.

The bread crumbs of the present invention are produced using bread crumbs for producing bread crumbs containing condensed phosphoric acid divalent cation salt. The amount of the condensed phosphoric acid divalent cationic salt used in the bread crumbs for producing bread crumbs containing the condensed phosphoric acid divalent cationic salt is 0.5 parts by mass or more with respect to 100 parts by mass of the flour used as a raw material. It is preferably blended in the range of 0.5 to 5.0 parts by mass, and more preferably. Most preferably, it is 2.0 to 5.0 parts by mass. If the amount of condensed phosphoric acid divalent cationic salt is less than 0.5 parts by mass with respect to the total mass of the cereal flour used as a raw material, the effect obtained tends to be small, and the condensed phosphoric acid divalent cationic salt is 2.0. When it exceeds the mass part, the effect becomes almost constant. If it exceeds 5.0 parts by mass, an offensive taste may occur.

The bread crumbs for bread crumbs production of the present invention can be produced by a usual method using raw materials usually used for bread crumbs production except that a condensed phosphoric acid divalent cationic salt is used. If the raw material is flour, various flours such as rye flour, barley flour, and rice flour can be blended mainly with wheat flour. As other raw materials, fats and oils, sugars, salts, yeast, emulsifiers, thickening polysaccharides, starches (including modified starches), seasonings and the like can be appropriately produced.

Further, the bread crumbs of the present invention can be produced according to a conventional method. For example, raw bread crumbs (water content of about 35%) can be produced by preparing bread dough by a conventional method, crushing bread produced by a roasting method or an electrode method, and adjusting the particle size with a sieve or the like. If it is dried bread crumbs, it can be produced by preparing bread dough by a conventional method, aging, crushing, drying (moisture 14% or less), and adjusting the particle size of bread produced by a roasting method or an electrode method. In the case of semi-dry bread crumbs, bread dough is prepared by a conventional method, and the bread produced by the roasting method and the electrode method is aged, crushed, dried (arbitrary water content, adjusted to about 14 to 35%), and the particle size is adjusted by a sieve or the like. It can be manufactured by making adjustments. If it is cracker bread crumbs, it is prepared by using a leavening agent in the bread dough without using yeast, and the bread produced by the roasting method and the electrode method is aged, crushed, dried (moisture 14% or less), and the particle size is sieved. It can be manufactured by adjusting. In the method for producing bread crumbs of the present invention, the machines and the like used in the steps of kneading, fermentation, heating and baking, drying, crushing, sieving and the like of bread crumbs may be those used in the conventional production of bread crumbs and are not particularly limited. The heating firing can be applied to either a roasting type or an electrode type.

The fried foods with bread crumbs of the present invention can be produced by the materials and usual methods usually used for producing fried foods with bread crumbs, except that the bread crumbs of the present invention are used. For example, it can be produced by adhering flour, batter, egg liquid, or the like to a cooking utensil, then sprinkling it with the bread crumbs of the present invention and oiling it. In the fried foods with bread powder of the present invention, the cooking ingredients are not particularly limited, and any of meat, fish, shellfish, crustaceans, vegetables, root vegetables, cooked patties such as croquette and minced meat cutlet, etc. are preferably used. be able to. There is no particular limitation on the flour and batter to be attached to the cooking utensils, and any known material such as flour-based flour and batter, which is commercially available, can be preferably used. it can.

The bread crumbs of the present invention are particularly suitable for deep-fried foods with oiled bread crumbs that are cooked in a microwave oven after storage at room temperature, chilled or frozen. The fried food with oiled bread crumbs of the present invention may be a chilled product or a frozen food.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1 Raw Bread Crumbs All the raw materials having the formulations shown in Table 1 were put into a mixer, and bread was obtained in the production process shown in Table 2. The obtained bread was cooled in a refrigerator at 4 ° C. for 24 hours, crushed with a crusher (manufactured by Mikawa Electric Mfg. Co., Ltd.), sieved with a mesh opening of 15 mm, and collected under the sieve to produce raw bread crumbs.

PPiCa is an abbreviation for calcium pyrophosphate. For PPiCa, MW-500 (calcium dihydrogen pyrophosphate) manufactured by Budenheim Co., Ltd. was used.

Test Example 1 Pork loin cut into 40 g of pork cutlet using raw bread crumbs is immersed in a batter solution (using B2332 manufactured by Nippon Flour Mills Co., Ltd.), and each raw bread crumbs produced in Production Example 1 is attached thereto, and then at 170 ° C. It was put into the salad oil heated to the top and oiled for 5 minutes to obtain pork cutlet. The oil-frozen frozen tonkatsu that had been frozen and frozen for 40 minutes in a quick freezer at −45 ° C. was placed in the freezing room of a domestic freezer and refrigerator and stored for 2 weeks. After freezing and storing, the sample was placed in a microwave oven in a frozen state, heated at 600 W for 45 seconds, and sensory evaluated by 10 expert panelists according to the criteria shown in Table 3. The texture of the freshly fried pork cutlet of Comparative Example 1 was set as a sensory evaluation score of 5, and each oil-frozen frozen pork cutlet was heated in a microwave oven for sensory evaluation. The results are shown in Table 4.
The reason for using a household refrigerator / freezer for storage is to reflect the temperature change in the freezer chamber due to the opening and closing of the door in the test.

In Examples 1 to 3 containing the condensed phosphoric acid divalent cation salt, the crispy texture of the bread crumbs, the crispness of the bread crumbs, and the texture of the meat were all within the permissible range, and the higher the content of calcium pyrophosphate, the higher the evaluation. Example 3 had almost the same evaluation as Example 2. In Comparative Example 1 containing no condensed phosphoric acid divalent cation salt, the crispy texture of the bread crumbs, the crispness of the bread crumbs, and the texture of the meat were impaired, and the evaluation was very low.

Production Example 2 Dry Bread Crumbs All the raw materials having the formulations shown in Table 5 were put into a mixer, and bread was obtained in the production process shown in Table 2. The obtained bread was cooled in a refrigerator at 4 ° C. for 24 hours, crushed with a crusher (manufactured by Mikawa Electric Mfg. Co., Ltd.), sieved with a mesh opening of 5 mm, and collected under the sieve to obtain raw bread crumbs. Next, the obtained raw bread crumbs were dried in an oven at 110 ° C. until the water content of the bread crumbs became 14% or less to obtain dry bread crumbs.

Ａ：ピロリン酸第二鉄（太平化学産業、ピロリン酸第二鉄）
Ｂ：ピロリン酸二水素二ナトリウム（大宮糧食工業、酸性ピロリン酸ナトリウムＳＡＰ−Ｔ）
Ｃ：ピロリン酸四カリウム（太平化学産業、ピロリン酸四カリウム）
Ｄ：リン酸二水素カルシウム（大宮糧食工業、第一リン酸カルシウムＭＣＰ−Ｓ）
Ｅ：硫酸カルシウム（太平化学産業、硫酸カルシウム）
Ｆ：塩化第二鉄（純正化学、塩化第二鉄）

A: Ferric pyrophosphate (Taipei Chemical Industry, ferric pyrophosphate)
B: Disodium dihydrogen pyrophosphate (Omiya Food Industry, acidic sodium pyrophosphate SAP-T)
C: Tetrapotassium pyrophosphate (Taipei Chemical Industry, tetrapotassium pyrophosphate)
D: Calcium dihydrogen phosphate (Omiya Food Industry, Daiichi Calcium Phosphate MCP-S)
E: Calcium sulfate (Taipei Chemical Industry, calcium sulfate)
F: Ferric chloride (genuine chemical, ferric chloride)

Test Example 2 Tonkatsu using dry bread crumbs Except for using the dry bread crumbs obtained in Example 2, oiled frozen pork cutlets were obtained according to Test Example 1 and stored frozen for 2 weeks, and evaluated in the same manner as in Test Example 1. The texture of the pork cutlet using the dry bread crumbs produced according to Production Example 2 except that no salts were added was given a sensory evaluation score of 5 points. The results of the sensory evaluation are shown in Table 6.

In Example 4 using calcium pyrophosphate, which is a condensed divalent cationic salt of phosphoric acid, and Example 5 using ferric pyrophosphate, the crispness of bread crumbs, the crispness of bread crumbs, and the texture of meat were excellent. On the other hand, Comparative Example 2 using disodium dihydrogen pyrophosphate, which is a monovalent cationic salt of condensed phosphoric acid, Comparative Example 3 using tetrapotassium pyrophosphate, and phosphoric acid which is not a condensed phosphate but a phosphate. In Comparative Example 4 using calcium dihydrogen, Comparative Example 5 using calcium sulfate which is a divalent cation salt other than condensed phosphate, and Comparative Example 6 using ferric chloride, the crispness of bread powder and the crispness of bread powder , The texture of the meat was impaired, and the evaluation was very low.

Production Example 3 Cracker Bread Crumbs All the raw materials having the formulations shown in Table 7 were put into a mixer, and bread crumbs were prepared by the production process shown in Table 8. The obtained bread was allowed to cool at room temperature of 4 ° C. for 2 hours, crushed with a crusher (manufactured by Mikawa Electric Mfg. Co., Ltd.), sieved through a sieve having a mesh size of 5 mm, and collected under the sieve to obtain bread crumbs. Next, the obtained bread crumbs were dried in an oven at 110 ° C. until the water content of the bread crumbs became 14% or less to obtain cracker bread crumbs.

Test Example 3 Tonkatsu using cracker bread crumbs Except for using the cracker bread crumbs obtained in Example 3, oiled frozen pork cutlets were obtained according to Test Example 1 and stored frozen for 2 weeks, and evaluated in the same manner as in Test Example 1. The texture of the pork cutlet of Comparative Example 7 was set to 5 points as a sensory evaluation score. The results of the sensory evaluation are shown in Table 9.

In Examples 6 and 7 containing condensed phosphoric acid divalent cation salt, the crispness of bread crumbs, the crispness of bread crumbs, and the texture of meat are all acceptable, and the content of calcium pyrophosphate is higher in Example 7. Then the evaluation became higher. In Comparative Example 7 containing no condensed phosphoric acid divalent cation salt, the crispy texture of the bread crumbs, the crispness of the bread crumbs, and the texture of the meat were impaired, and the evaluation was very low.

Claims (4)

Bread dough for producing bread crumbs containing calcium dihydrogen pyrophosphate and / or ferric pyrophosphate . The bread dough according to claim 1, which contains 0.5 parts by mass or more of calcium dihydrogen pyrophosphate and / or ferric pyrophosphate with respect to 100 parts by mass of flour used as a raw material. Bread crumbs for bread crumbs containing calcium dihydrogen pyrophosphate and / or ferric pyrophosphate are used.
Bread crumbs manufacturing method. A method for producing fried foods with bread crumbs, which comprises using the bread crumbs produced by the method according to claim 3.