JPH0148743B2 - - Google Patents

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread crumbs for fried foods that do not lose their crispy properties (hereinafter referred to as crispiness) even when used in frozen foods, and to the use thereof. Fried foods are characterized by their texture, which is based on the crispiness characteristic of bread crumbs provided by the fried batter. Incidentally, the trend toward instant foods has also extended to fried foods, and frozen fried foods that can be brought to the table after a simple heat treatment, such as heating in a microwave oven, are now on the market. However, such frozen fried foods are
The crispiness of the batter, which characterizes fried foods, was lacking. That is, the texture of the bread crumbs on the surface of the fried food has softened, probably due to moisture transfer during frozen storage, and the original crispiness of the bread crumbs does not recover when heated in a microwave oven. SUMMARY OF THE INVENTION The present invention aims to provide a solution to the above-mentioned problems, and attempts to achieve this object by incorporating konjac flour or a modified konjac product into bread dough for bread flour production. Therefore, the bread crumb for fried foods according to the present invention is
It is made from bread dough mixed with konjac flour or konjac modified products. The invention also relates to the use of bread crumbs as described above. That is, the present invention provides a frozen fried food product having a batter made of bread crumbs made from bread dough containing konjac flour or a water-soluble konjac modified product. Note that the phrase "consisting of bread crumbs" according to the present invention that the batter of the frozen product of fried food according to the present invention does not mean "consisting only of bread crumbs according to the present invention". It is also within the scope of the invention if the predominant amount of bread crumbs for the batter consists of bread crumbs according to the invention. Further, the phrase "consisting of bread crumbs" according to the present invention that the batter of the frozen product of the fried food according to the present invention does not mean "consisting only of bread crumbs according to the present invention". It is also within the scope of the invention if the predominant amount of bread crumbs for the batter consists of bread crumbs according to the invention. Effects According to the bread crumbs of the present invention, the problem of loss of crispiness observed in frozen fried foods is solved. This effect of the present invention is thought to be due to the fact that the bread crumbs themselves are made hydrophobic to some extent, thereby suppressing the transfer of moisture to the batter of fried foods during frozen storage. This effect of konjac flour and modified konjac products was unexpected, since the desired hydrophobicization could not be obtained (see experimental examples below). DETAILED DESCRIPTION OF THE INVENTION The bread flour according to the present invention is characterized in that the bread dough is blended with konjac flour or a modified konjac product. Konjac flour and konjac modified products Konjac is a perennial plant (scientific name: Amorphophallus konjac) belonging to the Araceae family, and also contains an insoluble aqueous gel or jelly made from the dried and ground product (konjac flour) of its corm (konjac potato). The latter insoluble aqueous gel is well known as one of the traditional Japanese foods. Konjac as a food product is produced by absorbing water into a dry powder of konnyaku potato to form a colloid, and adding an alkali to make it insolubilized. In this way, konjac flour is obtained by pulverizing dried konnyaku potatoes, and it is often referred to as the latter of the two types: coarse powder (i.e., coarse powder) and its finely pulverized product (i.e., fine powder). However, in the present invention, the term "konjac flour" includes both coarse flour and refined flour. From the point of view of uniform dispersion in bread dough, refined flour is preferable. The particle size of fine flour is about 80 to 150 mesh (Tyler sieve). The present invention is directed not only to such konjac flour but also to water-soluble konjac modified products. The “water-soluble konjac modified product” in the present invention is
It means a product of konjac potato or konjac flour processed by acid, alkali, heat, etc., which has been modified to the extent that the properties of mannan, which is the main component of konjac corm, are substantially preserved. Here, the term "water-soluble" is defined from the viewpoint of obtaining necessary and sufficient uniform dispersibility when blended into bread dough. One specific example of such a water-soluble konjac modified product is a konjac derivative that can reversibly assume any state between a liquid state and a solidified state in a temperature-dependent manner. Such "reversible" konjac can be obtained by heating konjac potato or konjac flour in a hydrated state (at 70° C. or higher) in the presence of a weak alkali, such as a sodium salt of an organic acid. The details are disclosed in Japanese Patent Application Laid-Open No. 116651/1983. Specifically, for example,
A 4% strength aqueous paste of a composite consisting of 80 parts of konjac flour, 16 parts of sodium citrate and 4 parts of calcium carbonate can be obtained as a paste by heating at a temperature of 90 DEG to 95 DEG C. for 1 hour.
Since this paste has a pH of about 8, it can be neutralized to around 7 if necessary. Incorporation into Bread Dough and Production of Bread Flour The above-mentioned konjac flour and the like can be incorporated into bread dough in any manner as long as the konjac flour and the like are uniformly dispersed in the bread dough. It goes without saying that the compounding operation itself does not have to be carried out on the solid konjac flour; therefore, it is not only within the scope of the present invention, but also preferred, to add konjac flour to the dough in the form of an aqueous solution or sol. It can also be said that it is a mode. In addition, when konjac powder is in the form of an aqueous sol,
It may be somewhat gelled, provided that it maintains the water solubility necessary for incorporation into bread dough. The blending amount of konjac flour and water-soluble konjac modified product is 0.3 to 3 parts by weight, preferably 0.9 to 2.3 parts by weight, per 100 parts by weight of wheat flour of the bread dough, in terms of dry matter. When the water-soluble konjac modified product is the above-mentioned "reversible" konjac, its pH is generally as high as about 8.0, as is clear from its manufacturing method, and excessive blending increases the PH of the dough and inhibits fermentation. Therefore, the amount to be added should be small, especially less than 40 parts by weight as an aqueous paste with a concentration of 4% (wheat flour).
(per 100 parts by weight) is desirable. The bread flour according to the present invention can be produced in accordance with a conventional method, except that the bread dough contains konjac or the like. Frozen Fried Food The frozen fried food product according to the present invention is no different from a normal frozen fried food except that the batter of the fried food is made of the bread crumbs described above. As is clear from the foregoing, the frozen fried food product of the present invention provides a fried food that has the crispiness inherent to bread crumbs when heated in an oven. Experimental Examples Example 1 Using the formulation shown in Table 1, add wheat flour, paste of hydrophilic polymer such as konjac flour, yeast, yeast food, sugar, shoe toning, and an appropriate amount of water and mix in a dough mixer. do. In addition,
Among the hydrophilic polymer pastes, a 4% water-soluble modified konjac powder was prepared by adding 32 g of konjac powder to 1 liter of water and allowing it to swell for 10 hours, followed by mixing 6.4 g of sodium citrate and 1.6 g of calcium carbonate.
It was prepared by heating at 90-95°C for 1 hour. Also, 4% potato starch solution is 1 part water.
Put 40g of potato starch in a small bottle and heat at 90-95℃.
It was prepared by heating in a hot water bath for 30 minutes while stirring. After rounding the resulting dough, it is fermented at 30°C for 45 minutes, degassed, and then further fermented at 30°C for 30 minutes. After that, it is packed into molds, fermented at 37℃ for 45 minutes, and roasted at 220℃ for 40 minutes to obtain bread crumbs. The obtained bread crumbs are cooled and aged, then crushed and sized with a sieve to obtain raw bread crumbs, which are then dried with warm air to obtain improved bread crumbs. Next, the surface of the meat ball was coated with an aqueous paste prepared by mixing 40 parts by weight of wheat flour (soft flour) with 60 parts by weight of water, and the improved bread crumbs were sprinkled on top of it.
They were fried for about 2 minutes in frying oil at 180°C, left to cool, and then frozen at about -18°C for 24 hours. This was thawed and heated in a microwave oven, and a sensory test was conducted. The obtained evaluation results are shown in Table 2. Table 1 Ingredients Parts by weight Wheat flour (strong flour) 60 Hydrophilic polymer paste 20-30 Yeast 1.65 Yeast food 0.05 Sugar 1.65 Shortening 1.65 Water Remaining amount meter 100.00 [Table]

Claims (1)

[Scope of Claims] 1. Bread crumbs for fried foods made from bread dough containing konjac flour or a water-soluble konjac modified product. 2. The water-soluble konjac modified product is obtained by heating konjac potato or konjac flour in a water-containing state in the presence of a weak alkali, and can reversibly transition between a liquid state and a solidified state in a temperature-dependent manner. The breadcrumb for fried food according to claim 1, which is a konjac derivative capable of taking the following state. 3 The content of konjac flour or water-soluble konjac modified product is 0.3% of the flour of bread dough on a dry matter basis.
Bread crumbs for fried foods according to claim 1 or 2, which is 3% by weight. 4. A frozen fried food product having a batter made from bread crumbs made from bread dough containing konjac flour or a water-soluble modified konjac product.