JPH01101857A - Bread crumb analog comprising buckwheat as main material, production thereof and fried food using said analog - Google Patents

Abstract

PURPOSE:To obtain bread crumb analog providing fried foods having characteristic color tone and flavor of buckwheat, by blending buckwheat grain and (or) buckwheat flour of a main raw material with grain except buckwheat or potatoes of a subsidiary raw material and water, extruding and expanding by an extruder and then grinding. CONSTITUTION:A raw material comprising 51-100pts.wt. buckwheat grain and (or) buckwheat flour as a main raw material, 49-0pts.wt. grain or potatoes (e.g. wheat flour or sweet potato starch) and (or) edible fibrous material (e.g. wheat bran or cellulose) as a subsidiary raw material is prepared. Then 100pts. wt. of the raw material and about 2-24pts.wt. water are added to an extruder, blended, extruded, expanded and then ground to give a bread crumb analog having characteristic color tone and flavor of buckwheat. Then fried foods having a flavor of buckwheat are obtained by using the bread crumb analog as coating for the fried foods.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an improved bread crumb, a method for producing the same, and a fried food using the same.

C. Prior Art Conventionally, bread flour used for frying, etc., has been produced by using wheat flour as a raw material, preparing bread dough by yeast fermentation, baking it, and crushing the obtained bread.

Another method is to use an extruder to produce raw materials whose main ingredient is wheat flour (Japanese Patent Publication No. 49-32939
No., JP-A-57-26536, JP-A-61-1083
No. 46) is known.

(Problems to be solved by the invention) Bread crumbs made from wheat flour have traditionally been used as batters for fried foods.In recent years, with the diversification of palatability, color tones and flavors not found in conventional bread crumbs have been used. is required.

Regarding the color tone of breadcrumbs, for example, egg yolks and butter have been used to obtain the yellow breadcrumbs associated with egg yolks, but when making bread, many egg yolks are used. If it is added, it is difficult to form sufficient air bubbles during fermentation, and furthermore, the bread crumbs obtained by this method have the disadvantage that they are easily burnt when fried in oil. In addition, since coloring with butter etc. is not sufficient, there is no other choice but to use food coloring, but recently there has been a strong desire for food safety and the addition of synthetic coloring has been avoided. ,
There is a need for highly safe bread crumbs that do not contain artificial colorants.

On the other hand, regarding the flavor of bread crumbs, natural 1llW4, which has a flavor not found in wheat flour and is preferred by Japanese people,
Examples of foods include buckwheat, but it is common knowledge that bread made from buckwheat flour as a main ingredient has not been available in the past. The reason for this is that when making bread using wheat flour as the main ingredient, gluten, a protein contained in wheat flour, forms a three-dimensional network structure through yeast fermentation, which expands by enveloping carbon dioxide gas. Gluten-free grain flour was unsuitable as a raw material for bread production, as it produced aerated bread. As a result, bread flour made from buckwheat flour as the main ingredient could not be found.

[Means for solving problems]

In order to solve the above-mentioned problems, the present inventors continued to study to find a bread crumb with a unique color tone and flavor that is not found in bread crumbs whose main ingredient is wheat flour. We focused on using buckwheat flour, which has the unique color and flavor of buckwheat, as the main raw material for bread crumbs, and as a result of various studies, we completed the present invention.

That is, the present invention uses a raw material containing 51 to 100 parts by weight of buckwheat rice and/or buckwheat flour as the main raw material and 49 to 0 parts by weight of cereal potatoes other than buckwheat and/or edible fiber as an auxiliary raw material, and water. A bread crumb analogue having a color and flavor unique to buckwheat, which is obtained by blending the raw materials and water with an extruder, extruding and puffing, and then pulverizing it, a method for producing the same, and its use as a main component of the coating of fried foods. The purpose of this fried food is to provide a bread crumb analogue having a color and flavor unique to buckwheat, a method for producing the same, and a fried food using the same.

The raw materials for producing the bread tf'jM analogue of the present invention include buckwheat rice and/or buckwheat flour as the main raw material, and grains other than buckwheat and/or edible fiber as auxiliary raw materials. .

The above-mentioned buckwheat rice refers to buckwheat from which the buckwheat husks have been removed, and may have been milled to some extent.

The above buckwheat flour refers to buckwheat flour after removing the buckwheat husks and milling it into flour, but the first flour, second flour, and second flour may each be used individually, or they have a dark color typical of "buckwheat". Needless to say, it is also possible to mix the top flour with the second flour or second flour as appropriate in order to obtain the desired results.

In the present invention, the above-mentioned buckwheat rice and buckwheat flour may be used alone or in combination, but when buckwheat rice is used, a step of pulverizing it with an extruder is required.

Grain potatoes other than buckwheat that should be used as auxiliary raw materials include granules obtained by removing the outer skin from edible grains, flour obtained by milling them, starch obtained from them, starch obtained from potatoes, or It refers to crushed pieces of steamed potatoes, but it is usually preferable to use them in the form of commercially available products. Examples include wheat flour, barley flour, rice flour, corn flour (including corn grits), soybean flour, wheat starch, rice starch, potato starch, sweet potato starch, tapioca starch, matshu potato, and the like. These may be used alone or in combination of two or more.

In addition, the above-mentioned edible fiber refers to F [bran and dietary fiber, but these may be used alone,
May be used together.

Cereal bran is not particularly limited as long as it is rich in plant fiber, and examples thereof include rice bran, wheat bran, barley bran, and corn bran. These may be used alone or in combination of two or more.

The dietary fiber mentioned above refers to indigestible components in plants that are not hydrolyzed by human digestive enzymes, but it is not necessarily defined as containing a lot of fiber.This dietary fiber includes cellulose, hemicellulose, , pectin (insoluble), lignin, chitin, pectin (water-soluble), vegetable gum, mucilage, seaweed polysaccharide, chemically modified polysaccharide, etc. For example, water-soluble substances include pectin , gums such as guar gum, tamarind gum, locust bean gum, and xanthan gum; seaweed polysaccharides such as alginic acid and caraxan; and polysaccharides such as polydextrin and cyclodextrin; examples of water-insoluble substances include cellulose, hemicellulose, lignin, and chitin. -For boat fishing, water industry's soluble substances are preferable to water-soluble substances.Normally, commercially available products are recommended.For example, Guietary Fiber PC-200 (
Examples include powdered cellulose such as Avisel (manufactured by Asahi Kasei Co., Ltd.), corn fiber, soybean fiber, sugar beet fiber, and Fluorough Iver.

The above manufacturing raw materials include buckwheat rice and/or buckwheat flour as the main raw materials in a ratio of 51 to 100 parts by weight, and shell potatoes other than buckwheat and/or edible fiber as auxiliary raw materials in a ratio of 49 to 0 parts by weight. The usage ratio can be changed as appropriate within the above ratio range, but in order to sufficiently exhibit the unique color tone and flavor of "soba", the main raw material must have a content of at least 70 to 80% of the raw material. It is preferable to contain about %.

In producing the bread crumb analogue of the present invention, the raw materials and water are mixed with an extruder, extruded and puffed to obtain a puffed product, and then this puffed product is pulverized to obtain a desired bread crumb-like product. It will be done.

The water to be mixed with the raw material may be used in a ratio of about 2 to 20 parts by weight per 100 parts by weight of the raw material. If the amount of water used is too much than the above ratio, a sufficiently expanded puffed product may not be obtained. Even if it is crushed, it becomes powdery, and a product with an appropriate particle size for bread crumbs cannot be obtained.Conversely, if water is not added, the product extruded from the extruder does not puff up. Therefore, the desired bread crumb analogue cannot be obtained.

When edible fiber is used as an auxiliary raw material, the oil retention ability of bread crumb analogues is enhanced, and for example, after frying fried foods, the oil comes out from the batter and the oil becomes whitish and mushy. This prevents the buckwheat from returning and maintains the unique color tone of ``soba''.

When using cereal bran, the edible fiber is preferably used in a proportion of about 3 to 20 parts by weight per 100 parts by weight of the raw material. If the ratio is too high, it will be difficult to expand it with an extruder, and if it is too low, the resulting breadcrumb analog will have less oil retention and will be ineffective. Usually, about 10% It is preferable to use about parts by weight.

When dietary fiber is used as the edible fiber,
It is preferable to use it in a proportion of about 1 to 10 parts by weight based on 100 parts by weight of the raw material; if it exceeds the above proportion, it is not preferable for the same reason as when using the cereal bran.

Usually, it is preferable to use about 3N parts.

The above dietary fiber may be used in combination with the above cereal bran,
In that case, the usage ratio may be changed as appropriate.

The conditions for treating the raw material and water with an extruder may be appropriately selected within the performance range of the extruder. The barrel temperature is appropriately selected within the range of 70 to 150°C, and the screw speed is set to 150 to 300.
Select as appropriate within the range of rpm, and feed the raw material amount from 400 to 1
The amount of water to be supplied may be appropriately selected within the range of 500 g/min, and the amount of water supplied may be selected within the range of about 2 to 20 parts by weight per 100 parts by weight of the raw material.

The type of extruder may be either a single-shaft type or a multi-shaft type, but in the case of a -shaft type, if the raw material does not have a certain particle size, the feed of the raw material will be poor.
Since it has the disadvantage that the raw materials and water must be added and blended in advance, it is preferable to use a twin-screw extruder used in -a.

In the present invention, when a breadcrumb analog is produced by adding an edible liquid fat or oil to the raw material, a high-quality breadcrumb analog with reduced water absorption can be obtained.

- When breadcrumbs are used as a batter for fried foods, eggs are used to make the breadcrumbs adhere, but the water in the eggs may transfer to the breadcrumbs and soften them, or the batter may be coated with breadcrumbs as the main ingredient. A problem has arisen in foods that have been frozen, or that have been fried and then softened due to water absorption before and after thawing.

On the other hand, as described above, when the bread crumb analogue of the present invention produced by adding edible liquid fat to the raw material is used as a batter for fried foods, the above problem is solved and it has desirable properties as bread crumbs. can be granted.

The above-mentioned edible liquid fats and oils are not particularly limited as long as they are edible liquid fats and oils that can be uniformly blended with the raw materials, but examples include corn oil, safflower oil, rapeseed oil, soybean oil, cottonseed oil, rice oil, Examples include vegetable oils such as olive oil, peanut oil, sesame oil, and sunflower oil, and liquid animal oils such as whale oil and fish oil.

It is preferable to use the edible liquid fat in a proportion of about 1 to 10 parts by weight per 100 parts by weight of the raw material.If the proportion is too large, it is not preferable because it becomes difficult to compress and expand with an extruder.

Usually, it is preferable to use about 2 parts by weight.

Next, the puffed product extruded and expanded from the extruder is crushed to obtain the desired bread crumb analog, but this process is carried out using a known crusher, such as a cutter mixer, suitable for bread crumbs. This is done by grinding to a fine particle size.

The thus obtained bread crumbs of the present invention can be used as the main component of the batter of fried foods in the same way as bread crumbs used in conventional fried foods.

In the present invention, fried food refers to food coated with the batter, frozen food thereof, food fried on an iron plate, frying pan, etc., or food fried in oil. For example, eggs, crab. , cream, gratin, korofuke with meat or vegetables, fried seafood such as shrimp, oysters, freshly caught fish, cutlets, minced meat cutlets, hanpen, etc.
Examples include fried foods such as fried bread, piroshki, vegetables, and other fried foods similar to known fried foods that use bread crumbs as a batter.

〔Effect of the invention〕

Next, a sensory test will be described of the bread crumb analogue of the present invention, commercially available bread crumbs, and buckwheat flour-containing bread crumb analogues whose main ingredient is wheat flour.

Test method> Bread crumb analogues obtained in the Examples and Comparative Examples described below, namely, the bread crumb analogue of Example 1, the breadcrumb analogue of Example 2, the breadcrumb analogue of Comparative Example 1, and the breadcrumb analogue of Comparative Example 2. 84
The fish was fried for 45 seconds at a temperature of 190°C in oil, and the color tone before and after frying and the flavor after frying were evaluated. In addition, commercially available bread crumbs were used as a control (20 sensory testers).

<Test results> The results of the sensory test are as follows.

As mentioned above, the bread crumb analogue of the present invention and the fried food using the same have the unique color tone and flavor of "soba" and have characteristics not found in conventional bread flour. It has the same texture as fried foods using it as a batter.

Furthermore, the bread crumb analogue of the present invention and fried foods using the same can contain a large amount of dietary fiber, and are therefore useful as health foods.

Furthermore, the bread crumb analogue of the present invention and the fried food using the same have excellent preservability from the viewpoint of food hygiene against germs during the distribution process.

For example, an example of the test results for the bread crumb analog of the present invention and commercially available bread crumb using the standard agar plate roasting method of the Food Sanitation Inspection Guidelines shows that the bread crumb analog of the present invention has 0 pieces/g. However, commercially available bread crumbs are 10-2X1
It was confirmed that there was a considerable difference in the number of viable bacteria.

This is because the former is sterilized in an extruder under high temperature and high pressure conditions, and the moisture content is approximately 12% immediately after expansion, so there is less contamination by bacteria, whereas the latter is Immediately after baking bread, its moisture content is around 40% and it is extremely soft.
After leaving it at room temperature for usually 2 days to reduce the moisture content,
This appears to be because the powder is crushed, so there is a high possibility that it will become contaminated with bacteria during the process. Therefore, even if the bread crumb analogue of the present invention becomes contaminated during the normal distribution process, it is excellent in that it is unlikely to cause further proliferation of germs.

〔Example〕

Next, the present invention will be specifically explained with reference to Examples and Comparative Examples.

Examples 1-2 Bread crumb analogues made from buckwheat as the main ingredient First, the following raw materials were blended.

The above compound was extruded and expanded using a two-wheeled extruder under the following operating conditions to a thickness of 5 mm.

A flat plate-like expanded product with a width of 60 mm was obtained.

Extruder screw pattern: kneading disc from tip → pineapple pull screw → ball screw - kneading disc die ejection part shape: Chiaki (thickness 2mm, width 40mm) Barrel setting temperature: 90℃ Water supply amount: 13% for raw material Weight % Screw rotation speed: 250 r, p, m.

Raw material supply rate: 450 g/min The obtained puffed product was cut into lengths of about 10 cm using a continuous cutter, and then crushed using a cutter mixer to obtain bread crumb analogues.

All of the main islands have a unique ``soba'' color and flavor.

Examples 3-4 Fried kamaboko food After kamaboko was sprinkled with flour and dipped in beaten egg, the breadcrumb analog obtained in Examples 1-2 was attached to the surface of the kamaboko, and heated at 175°C.
Fried foods were fried in rapeseed oil for 3 minutes to obtain fried foods having a buckwheat flavor.

Comparative Examples 1 and 2 Bread crumb analogs using wheat flour as the main ingredient In Examples 1 and 2, bread crumb analogs were produced by changing the blending ratio of buckwheat and wheat flour as raw materials to the following.

The bread crumbs of Comparative Example 2 have a slightly buckwheat flavor, but the bread crumbs of Comparative Example 1
The bread crumbs had no buckwheat flavor.

Example 5 Bread crumb analog using buckwheat as the main ingredient In Example 1, the following raw materials were used as raw materials to obtain a bread crumb analog containing 10% by weight of corn bran.

Buckwheat flour 80 parts by weight Wheat flour 10 parts by weight Corn bran 10 parts by weight Example 6 Bread flour analogue using buckwheat as the main ingredient In Example 2, the following ingredients were used as raw materials to create a bread crumb analogue containing 10% by weight of corn bran. I got something.

Buckwheat 90 parts by weight Corn bran 10 parts by weight Example 7 Bread crumb analogue using buckwheat as the main ingredient In Example 2, the following raw materials were used as raw materials, containing 10% by weight of corn bran and 3% by weight of corn oil. A breadcrumb analogue was obtained.

Buckwheat rice 87 parts by weight Corn bran 10 parts by weight Corn oil 3 parts by weight Example 8 Bread crumb analogue using buckwheat as the main ingredient In Example 2, bread crumb analogue containing 5% by weight of corn oil was prepared using the following raw materials as raw materials. I got something.

Buckwheat rice 95 parts by weight Corn oil 5 parts by weight Test Example l Water absorption test After coating kamaboko with flour and soaking it in beaten egg, Example 2.
The breadcrumb analogues obtained in 6.7 and 8 were each attached to the surface, left at room temperature for 30 minutes, and the condition of the batter was observed. The results are as follows.

As mentioned above, when manufacturing breadcrumb analogues, products manufactured by adding edible liquid fats and oils are better than products manufactured without adding edible liquid oils and fats after the breadcrumb analogues are attached to food as a coating. It was confirmed that it has the effect of preventing food from softening due to moisture absorption.

Test Example 2 Oil Restoration Test After coating kamaboko with flour and soaking it in beaten egg, it was prepared as in Example 1.
2.5. The breadcrumb analogues obtained in 7 and 8 were attached to each surface and heated in a fryer set at an oil temperature of 175°C.
After frying for a minute, the fried foods were left for 1 hour and the oil retention state of each fried food was observed. The result is the following residue.

As mentioned above, fried foods using bread crumb analogues produced by adding edible fiber as an auxiliary ingredient as a batter are better than fried foods using bread crumb analogues produced without adding edible fibers as batters. It was confirmed that it has excellent oil retention, is glossy, and is more appetizing.

Example 9 Crab-like kamaboko fried food After coating crab-like kamaboko with flour and soaking it in egg, the breadcrumb analogue obtained in Example 6 was attached to the surface of the crab-like kamaboko, and 175
Fried food with buckwheat flavor was obtained by frying in rapeseed oil at ℃ for 3 minutes.

Example 10 Bread crumb analog using buckwheat as the main ingredient In Example 1, a bread crumb analog containing 5% by weight of dietary fiber was obtained using the following raw materials as raw materials.

Buckwheat flour 85 parts Wheat flour 10 parts Dietary fiber PC-200 (Pfizer) 5 parts by weight

Claims (1)

[Claims] 1) buckwheat and/or buckwheat flour as the main raw material
Using a raw material containing ~100 parts by weight and 49 to 0 parts by weight of grains other than buckwheat and/or edible fiber as an auxiliary raw material and water, the raw materials and water are blended with an extruder, extruded and expanded, and then crushed. A bread crumb analogue with the unique color and flavor of Tenaru Soba. 2) A patent claim in which the cereals other than buckwheat flour are wheat flour, barley flour, rice flour, corn flour, soybean flour, mashed potato, wheat starch, rice starch, potato starch, sweet potato starch, tapioca starch, or a mixture of two or more of these. range 1
Bread crumb analogues as described in section. 3) The bread crumb analogue according to claim 1, wherein the edible fiber is cereal bran and/or vegetable fiber. 4) The bread crumb analogue according to claim 3, wherein the cereal bran is rice bran, wheat bran, barley bran, corn bran, or a mixture of two or more thereof. 5) Approximately 3 to 2 parts of grain bran per 100 parts by weight of the raw material
The bread crumb analogue according to claim 3, which is used in a proportion of 0 parts by weight. 6) The plant fiber according to claim 3, wherein the plant fiber is cellulose, hemicellulose, pectin, lignin, chitin, plant gum, mucilage, seaweed polysaccharide, chemically modified polysaccharide, or a mixture of two or more of these. Bread crumb analog. 7) Approximately 1 to 10 parts of vegetable fiber per 100 parts by weight of the raw material
The bread crumb analogue according to claim 3, which is used in the proportion of parts by weight. 8) The bread crumb analogue according to claim 1, wherein water is used in a ratio of about 2 to 20 parts by weight based on 100 parts by weight of the raw material. 9) The bread crumb analogue according to claim 1, which is obtained by adding an edible liquid fat or oil to the raw material. 10) The bread crumb analogue according to claim 9, wherein the edible liquid fat is an animal or vegetable oil. 11) Approximately 1 part of edible liquid oil/fat per 100 parts by weight of the raw material
Claim 9, which is used in a proportion of ~10 parts by weight
Bread crumb analogues as described in section. 12), using buckwheat rice and/or buckwheat flour as the main ingredient
Using a raw material containing 1 to 100 parts by weight and 49 to 0 parts by weight of grains other than buckwheat and/or edible fiber as an auxiliary raw material and water, the raw material and water are blended with an extruder, extruded and expanded, and then crushed. A method for producing a bread crumb analogue having a color and flavor unique to buckwheat. 13) A patent claim in which the cereals other than buckwheat flour are wheat flour, barley flour, rice flour, corn flour, soybean flour, mashed potato, wheat starch, rice starch, potato starch, sweet potato starch, tapioca starch, or a mixture of two or more of these. The manufacturing method according to item 12. 14) The production method according to claim 12, wherein the edible fiber is cereal bran and/or vegetable fiber. 15) The production method according to claim 14, wherein the cereal bran is rice bran, wheat bran, barley bran, corn bran, or a mixture of two or more thereof. 16), about 3 to 100 parts by weight of grain bran per 100 parts by weight of the raw material
Claim 14, in which the composition is used in a proportion of 20 parts by weight.
Manufacturing method described in section. 17) The plant fiber according to claim 14, wherein the plant fiber is cellulose, hemicellulose, pectin, lignin, chitin, plant gum, mucilage, seaweed polysaccharide, chemically modified polysaccharide, or a mixture of two or more thereof. Manufacturing method. 18), about 1 to 1 part of vegetable fiber per 100 parts by weight of the raw material
15. The manufacturing method according to claim 14, wherein the amount of 0 parts by weight is used. 19) The manufacturing method according to claim 12, wherein water is used in a ratio of about 2 to 20 parts by weight per 100 parts by weight of the raw material. 20) The manufacturing method according to claim 12, which comprises adding an edible liquid fat or oil to the raw material. 21) The manufacturing method according to claim 20, wherein the edible liquid fat or oil is an animal or vegetable oil. 22) Approximately 1 part of edible liquid oil/fat per 100 parts by weight of the raw material
Claim 2, which is used in a proportion of ~10 parts by weight
The manufacturing method described in item 0. 23), using buckwheat rice and/or buckwheat flour as the main ingredient
Using a raw material containing 1 to 100 parts by weight and 49 to 0 parts by weight of grains other than buckwheat and/or edible fiber as an auxiliary raw material and water, the raw material and water are blended with an extruder, extruded and expanded, and then crushed. A fried food made by using a bread crumb analogue having a unique color and flavor of shinaru soba as the main component of the batter of the fried food. 24) A patent claim in which the cereals other than buckwheat flour are wheat flour, barley flour, rice flour, corn flour, soybean flour, mashed potato, wheat starch, rice starch, potato starch, sweet potato starch, tapioca starch, or a mixture of two or more of these. Fried food according to item 23. 25) The fried food according to claim 23, wherein the edible fiber is cereal bran and/or vegetable fiber. 26) The fried food according to claim 25, wherein the cereal bran is rice bran, wheat bran, barley bran, corn bran, or a mixture of two or more thereof. 27), about 3 to 100 parts by weight of grain bran per 100 parts by weight of the raw material
Claim 25, wherein 20 parts by weight are used.
Fried foods listed in section. 28), the plant fiber is cellulose, hemicellulose, pectin, lignin, chitin, vegetable gum, mucilage, seaweed polysaccharide, chemically modified polysaccharide, or a mixture of two or more thereof; fried food. 29), about 1 to 1 part of vegetable fiber per 100 parts by weight of the raw material
The fried food according to claim 25, wherein the fried food is used in a proportion of 0 parts by weight. 30) The fried food according to claim 23, wherein water is used in a ratio of about 2 to 20 parts by weight based on 100 parts by weight of the raw material. 31) The fried food according to claim 23, which is obtained by adding an edible liquid fat or oil to the raw material. 32) The fried food according to claim 31, wherein the edible liquid fat is an animal or vegetable oil. 33) Approximately 1 part of edible liquid oil/fat per 100 parts by weight of the raw material
Claim 2, which is used in a proportion of ~10 parts by weight
Fried food according to item 3. 34) The fried food according to claim 23, wherein the fried food is a food coated with the batter or a food fried in oil.