JPH01277466A - Bread crumb or similar product thereto - Google Patents

Abstract

PURPOSE:To obtain the title product of granular appearance good in eating feel, giving high-quality fried color without losing liveliness with time, thus suitable for the coatings of fried products, by incorporating bread crumbs with wheat skin. CONSTITUTION:The objective product can be obtained by incorporating as the primary component, wheat flour (pref. conventional bran or whole-wheat flour) with 5-20(pref. 6-15)wt.% of the skin of wheat or rye.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to bread crumbs or Q7 flour analogues, in particular novel bread flour or Q7 flour analogues suitable as batters for fried products.

[Conventional technology]

BACKGROUND ART Conventionally, examples of batters used for fried products include bread crumbs, cracker flour, and the like, which are made from wheat flour.

[Problem to be solved by the invention]

However, in the past, Q-noodles and the like were considered to be good if they had a soft texture, and as a result, only the softness was pursued, and as a result, there were few types and naturally lacked diversity.

On the other hand, with the diversification of dietary habits and preferences in recent years, the reality is that fried products are inevitably diversifying as well.

However, conventional Norin flour and the like cannot cope with such diversification, and improvements have been desired by both those skilled in the art and consumers alike.

Therefore, in this situation, the present inventor conducted various researches in order to meet the demand, and as a result, the present inventors obtained a product using wheat skin.
Unlike conventional needle-shaped bread crumbs, phosphorus flour or Q-n flour analogues (hereinafter simply referred to as "F-9 flour") have a new granular appearance resembling the so-called Breladder, and have a texture. It is crispy (crispy and crisp) and crispy, and even when it is frozen and cooked, the heat after frying does not deteriorate over time and cause so-called hexa. The present invention was completed based on the discovery that it has good coloring and is especially excellent in terms of nutritional content.

[Means to solve the problem]

That is, the present invention is characterized by containing 5 to 20 weight portions of wheat hulls. It is a flour or bread crumb analogue.

Examples of wheat in the present invention include wheat, barley, rye, oats, and the like, with wheat and rye being preferred.

In the present invention, the wheat skin part refers to the outer skin part of the wheat, that is, the part consisting of the pericarp, seed coat, and aleurone layer. Examples of grains containing a large amount of this skin include general wrinkles, whole grains, etc.

By the way, the skin part contained in general wrinkles, whole grain flour, and wheat flour is approximately as shown in Table 1 below.

Table 1 Good results are obtained when the amount of the wheat rind part incorporated in the bread flour or phosphorus flour analogue of the present invention is 5 to 20% by weight, particularly 6 to 15% by weight. If the content of the wheat skin part is less than 5% by weight, the fried color will be pale and hexas will easily form after frying. Moreover, if the content exceeds 20% by weight, the fried food will be too brown and dark, and will have a hard texture.

In addition, other compositional raw materials for the bread flour or non-flour analogues of the present invention include wheat flour such as strong flour, medium-strength flour, and soft flour, as well as other raw materials used in the production of conventional 79-flour flour. Something similar is used.

In order to obtain the bread flour or Q-type flour analogue of the present invention, it is preferable to use whole wheat flour in place of conventional wheat flour, or to use regular wrinkled or whole wheat flour in place of a portion of the wheat flour used. When replacing some of the wheat flour used with general wrinkles, it is approximately 10 to 3
A preferable range is 0% by weight. When whole wheat flour is used instead of wheat flour, the preferable range is 50 to 100% by weight.

The method for producing the wheat flour or the flour analogue of the present invention using the above-mentioned raw materials is as follows.

Conventionally known methods include a method of firing 79 tons using an electrode method or a roasting method and then pulverizing it, and a method of obtaining a expanded product by extrusion expansion using an extruder and then pulverizing it.

[Action and effect]

The 7Q starch flour of the present invention has a novel appearance not found in conventional Q round flours, has a crispy and crispy texture, and exhibits excellent fried color without becoming sticky over time. .

Furthermore, the present invention/Q-flour can provide fried products particularly suitable for health preferences as bread flour containing wheat skin containing a large amount of dietary fiber, vitamins, and mineral components.

〔Example〕

The present invention will be further explained below with reference to Examples.

Examples 1 to 3 and Comparative Examples 1 to 3 Using the following blended raw materials, the following steps were carried out by the straight method.
After baking Qun, it was crushed, sieved, and dried to obtain NoQn powder, which had a particle size that passed through 7 meshes. The skin content of the resulting bread crumbs was shown in Table 2 below. Shown below.

KunoQn powder formulation> Part by weight Wheat flour or Shiki blended powder (*) 100 Water
60 east
2 yeast food 0
．． 2 Salt 2 Sugar 4 Shortening 2 Skimmed milk powder 2 (N) Specifically, the process and conditions using the formulation shown in Table 2 below> O mixing 6 minutes at low speed, 3 minutes at high speed (Kneading temperature 2
7°C) 0 fermentation Temperature 28°C, time 60 minutes 0 divisions
350 r/pcs 〇 Bench time 15 minutes zero baking Temperature 38℃ 1 hour 45 minutes zero baking
Temperature: 200°C, time: 30 minutes or less Margin test example: Alaska pollock fillets were dusted with thin flour and coated with batter liquid, and then Examples 1 to 3 and Comparative Example 1 were applied.
The Norin flour obtained in step 3 was coated and fried at 180°C for 4 minutes.

Table 3 shows the evaluation of each fried product obtained.

Margin below

Claims (1)

[Claims] 1. Bread crumbs or bread crumb analogues containing 5 to 20% by weight of wheat husk.