JPH05336913A - Bread crumb - Google Patents

Abstract

PURPOSE:To provide bread crumb capable of giving a food having excellent shape-retainability and remarkably improved palatability when used as a component of fried food, minced meat food, topping material or their retort-cooked food. CONSTITUTION:Bread crumb containing heat-coagulable beta-1,3-glucan and its preparation process. The objective bread crumb gives a food having excellent shape-retainability and remarkably improved palatability when used as a component of fried food, minced meat food, topping material or their retort-cooked food.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to bread crumbs and a method for producing the same. The bread crumbs of the present invention are used for fried foods, processed meat products, topping materials, and retort foods thereof.

[0002]

Bread crumbs are used for clothing such as fried foods and cutlets. The inner phase of the bread may be finely crushed and used as bread crumbs, but generally, bread crumbs specially made are used. JP-B-48-15620 describes that β-1,3-glucan, which is a heat-coagulable polysaccharide, is used for producing foods such as rice crackers, cookies, corn cups, and wafers. JP-A-62-91
Japanese Patent No. 152 discloses a retort fried food prepared using a batter containing curdlan.
However, there is no description about bread crumbs containing heat-coagulable β-1,3-glucan and fried foods using the same.

[0003]

In recent years, fried foods such as fried shrimp and croquette, processed meat products such as hamburger and the like and retort foods thereof have been increasing due to simplification of eating habits. Conventional fried foods, ground meat processed foods, etc. made using bread crumbs are still insufficient in terms of shape retention and taste, and further improvement in shape retention and texture is required. In addition, when a seasoning liquid is added to a fried food or cutlet made from conventional bread crumbs and a retort treatment is performed, the bread crumbs lose the shape and texture of the bread crumbs. Therefore, there is a demand for bread crumbs having good shape retention and improved texture even when used for retort foods and the like.

[0004]

Means for Solving the Problems In producing bread crumbs, the present inventors mix bread crumbs with heat-coagulable β-1,3-glucan and, if necessary, use water-insoluble fiber in combination. Have found that there is an effect of improving quality such as shape retention. Based on these findings, the inventors of the present invention have earnestly conducted research and conducted further studies, and as a result, completed the present invention. That is, the present invention provides (1) heat-solidifying β-
Bread crumbs containing 1,3-glucan, and (2)
The present invention relates to a method for producing bread crumbs, which comprises using a dough containing a heat-coagulable β-1,3-glucan when producing the bread crumbs.

The heat-solidifying β-1,3 used in the present invention
As the glucan, for example, those having a β-1,3-glycoside bond with D-glucose as a constituent sugar and having a degree of polymerization of about 5 to 6,000, preferably about 100 to 1,000 are used. Specific examples include curdlan, pakiman, scleroglucan, laminaran, yeast glucan, and the like. Of these, curdlan is particularly preferable. The β-1,3-glucan is prepared by culturing cells containing the glucan of a microorganism. Microbes are β-1,3
-Any substance that produces glucan may be used. For example, microorganisms of the genus Alcaligenes or Agrobacterium or euglena which is a kind of protozoa can be used. Specifically, a polysaccharide produced by Alcaligenes faecalis barr Myxogenes fungus 10C3K [agricultural biological
Chemistry (Agricultural BiologicalChemistry) Vo
l. 30, 196 (1966)], Alcaligenes
Polysaccharide (Japanese Patent Publication No. 48-32673) produced by the mutant strain NTK-u (IFO 13140) of F. faecalis var. The polysaccharide (Japanese Patent Publication No. 48-32674) and the like produced by (1) can be used.

Protozoa belonging to the genus Euglena include
Euglena gracilis (Euglena gracilis) Variety batilaris (Euglena)
gracilis var. bacillaris) and the like. Furthermore, as a specific strain example, Euglena gracilis klebs NIES-
47, Euglena Gracilis Krebs NIES-4
8 or Euglena gracilis var. Baci
llaris Pringsheim) NIES-49 and the like. These strains are publicly known strains stored in the Global Human Environment Forum. Euglena can be easily mutated naturally or by X-ray irradiation, ultraviolet irradiation, irradiation, artificial mutagenesis means using an artificial mutagen. Even such mutant strains can be used as long as they have the ability to accumulate β-1,3-glucan in cells. When the obtained β-1,3-glucan does not have heat-coagulability, the heat-coagulability β- by a known method such as heating.
Converted to 1,3-glucan. The β-1,3-glucan may be used as isolated, or may be used as the culture solution as it is. Usually, the method using a culture solution is advantageous in terms of work. For example, when a culture solution is used, the culture solution may be used as it is, or may be used as a culture solution concentrated by a centrifuge or diluted with water.

The bread crumbs of the present invention are produced by a method known per se (for example, a medium seeding method, a direct kneading short time method, a full flavor method, etc.). In the present invention, bread crumbs mean bread crumbs or bread crumb analogues. Bread crumbs are made by crushing bread into pieces. Bread crumb analogue is an alternative to bread crumb, and means, for example, crackers, crushed biscuits, pie-like (multi-layered bread), fried chicken, etc. The types of bread crumbs of the present invention include dry bread crumbs (water content: about 10 to 13%) and raw bread crumbs (water content: about 35 to 35%).
38w / w% is standard), semi-dry bread crumbs (water content is about 18w)
/ w% to about 28w / w%), bleder bread crumbs (high frequency type), fine bread crumbs (grain size 30-40 mesh), bread powder (grain size 80 mesh), etc. Color bread crumbs are not particularly limited. The bread crumbs of the present invention preferably have a particle size of about 1 to 100 mesh. The main raw materials used for producing the bread crumbs of the present invention are wheat flour and heat-coagulable β-1,3-glucan. Water-insoluble fiber may be added if necessary. Examples of the water-insoluble fiber used in the present invention include cellulose such as wood, cotton and hemp, wheat and bran such as barley, corn fiber, cereal fiber such as soybean extract residue, carrot fiber, beet fiber, apple fiber, Potato fiber etc. are mentioned. Of these, wood cellulose and soybean extraction residue are preferable from the viewpoint of the appearance and flavor of bread crumbs.

The amount of the heat-coagulable β-1,3-glucan added in the present invention is about 0.5 to 10 w / w with respect to the raw wheat flour.
%, Preferably about 2-5 w / w%. The amount of the water-insoluble fiber added is about 1 to 30 w / w%, preferably about 5 to 15 w / w% with respect to the raw wheat flour. In addition to these raw materials, starch (for example, corn starch, potato starch, wheat starch, etc.), pregelatinized starch, protein (for example, extracted protein from soybean, gluten, egg white, etc.), fats and oils (for example, soybean oil, Vegetable oils and fats such as cottonseed oil, animal fats and oils such as beef tallow and lard, and shortenings using them as raw materials), yeasts, yeast foods, emulsifiers (for example, glycerin fatty acid ester, calcium stearyl lactate), pigments (for example, Anato , Natural pigments such as paprika, synthetic pigments such as food yellow Nos. 4 and 5), swelling agents (eg, one-component synthetic swelling agents), spices (eg, allspice, cinnamon, fennel, etc.) , Sugars (eg sugar, glucose, etc.), salt, seasonings (eg sodium glutamate) , It can be used plus the 5'ribonucleoprotein Tide sodium, etc.) or one or two of such. These auxiliary materials are about 0.0 to the wheat flour.
3 to 30 w / w% is used.

The bread crumbs of the present invention are obtained by uniformly mixing wheat flour, heat-coagulable β-1,3-glucan, water-insoluble fibrous substance and the above-mentioned auxiliary materials, if necessary, and adding water to prepare bread dough. It is obtained by fermenting (primary and secondary fermentation, etc.), baking and allowing to cool, and then pulverizing, drying and sizing. Also, if you do not add yeast to the raw material,
The fermentation process can be omitted. Hereinafter, the manufacturing method will be described more specifically. First, water is added to raw materials such as the above-mentioned wheat flour, heat-coagulable β-1,3-glucan, water-insoluble fiber, and auxiliary raw materials, and mixed and adjusted with a high-speed mixer so as to be optimal as a bread dough. Next, the dough is transferred to the dough box and the temperature is around 28 ° C and the humidity is 70%.
The primary fermentation is performed for about 1 hour in the fully automatic temperature-controlled dough fermentation chamber before and after. Next, the dough is divided into round pieces using an automatic dividing machine and an umbrella-type rounding machine. Then, the dough is laid on the overbed proofer for 15 minutes to recover the damage of the divided dough. Next, the bread dough is degassed and rolled in with a moulder, and the bread case is shaped and packed, and the second fermentation is performed for about 1 hour in a fermentation chamber adjusted to a temperature of about 38 ° C. and a humidity of about 85%. Then, for example, in the case of the electrode type baking method, the electrode plates on both sides of the bread case containing the bread dough are energized at 200 V and baked for about 10 to 14 minutes. After allowing to cool for about 24 hours, it is crushed to a specified roughness using a crusher and a shifter. Raw bread crumbs have a water content of about 35 to 38 w /
w% is the standard. Also, for semi-dry bread crumbs and dry bread crumbs, after adjusting the water content of the semi-dry bread crumbs from about 18 w / w% to about 28 w / w% using a dry cooler, after adjusting the water content of the dry bread crumbs to about 10 to 13%. The grain size is regulated using a shifter. The baking method of bread crumbs includes an electrode type, a roasting type, a high frequency type and the like, and any baking method may be used in the present invention. Bread crumbs containing the heat-coagulable β-1,3-glucan of the present invention are, for example, cutlets, fried foods such as shrimp fried foods, hamburger, processed meat products such as meat loaf, soups, gratin and the like according to a method known per se. It is used for topping materials and these retort foods.

[0010]

EXAMPLES The present invention will be described in more detail with reference to the following examples. In this Example, as the curdlan, the mutant strain NTK-u (IFO 131 of Alcaligenes faecalis barr Myxogenes strain 10C3K was used.
40) The spray-dried powder of the heat-coagulable polysaccharide produced by 40) was used. Example 1 1 kg of wheat flour, 40 g of curdlan, 30 g of raw yeast, 2 g of yeast food, 14 g of salt, 20 g of glucose, 20 g of shortening, 800 g of water were mixed as usual, primary fermentation, divided rounds, secondary fermentation, baking. (Electrode type), die cutting, cooling, grinding, and drying to produce bread crumbs. Separately, about 1 gut of sliced pork (about 20 g)
Tonkatsu was prepared by adhering 5 g thereof, sprinkling about 16 g of bread crumbs on it, and frying in salad oil at 175 ° C. for 3 minutes. Also, 32 g of water, 8.7 g of mirin, 7.2 g of eggs, 4.1 g of soy sauce, 1.4 g of sugar, 0.4 of salt.
g, seasoning 0.8 g, and starch 0.9 g were mixed and heated to prepare a katsudon seasoning solution. The above pork cutlet, seasoning liquid, and 15 g of onion sliced products were enclosed in a retort pouch and subjected to retort treatment at 120 ° C. for 30 minutes. The obtained retort food was opened and the condition of the pork cutlet was examined. When the breadcrumbs according to the present invention were used, the shape of the breadcrumbs was considerably retained and the texture of the breadcrumbs was obtained. On the other hand, when breadcrumbs not used with curdlan were used, the shape of the breadcrumbs was lost and the texture of the breadcrumbs was not obtained at all.

Example 2 1 kg of wheat flour, 30 g of curdlan, wood cellulose (KC
Flock W-400, Sanyo Kokusaku Pulp Manufacturing) 100g,
Bread crumbs were produced in the usual manner with a blending ratio of 30 g of raw yeast, 2 g of yeast food and 1 kg of water. Separately, as in the case of Example 1, a seasoning liquid for Tonkatsu and Katsudon was prepared. Tonkatsu, seasoning liquid and 15 g of onion sliced product were enclosed in a retort pouch, and retort treatment was performed at 120 ° C. for 30 minutes. When the obtained retort pouch food was opened and the condition of the pork cutlet was examined, it was preferable that the shape of the bread crumb was retained and the texture of the bread crumb remained when the bread crumb according to the present invention was used. On the other hand, in the case of using bread crumbs free of curdlan and wood cellulose, the shape of the bread crumbs was lost, and the texture of the bread crumbs was not obtained at all.

Example 3 Bread crumbs were blended in the usual manner with 1 kg of wheat flour, 40 g of curdlan, 150 g of defatted soybean extraction residue (New Proplus 1500, Fuji Oil Co., Ltd.), 30 g of raw yeast, 2 g of yeast food, and 1 kg of water. Manufactured. Separately, about 15 g of the batter is attached to the sliced pork (about 20 g), and about 16 g of bread crumbs is sprinkled on it, and then 175 in salad oil
Fried pork cutlet was prepared by frying at 3 ° C for 3 minutes. The tonkatsu batter was harder and crispy and had a better texture than when bread crumbs containing no curdlan or defatted soybean extract residue were used.

[0013]

INDUSTRIAL APPLICABILITY When the bread crumbs of the present invention are used in fried foods, processed meat products, topping materials and retort foods thereof, the shape retention is good and the texture is remarkably improved.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yuko Ozawa, 1-7-5 Shirakawa, Koto-ku, Tokyo Within Fuji Pan Powder Industry Co., Ltd. (72) Masamitsu Miyashita, 6-12 Nishiki-cho, Warabi-shi, Saitama Prefecture No.22

Claims (4)

[Claims] 1. A bread crumb containing a heat-coagulable β-1,3-glucan. 2. A water-insoluble fibrous material is further contained.
Bread crumb as described. 3. Heat-coagulable β-1, in the production of bread crumbs,
A method for producing bread crumbs, which comprises using bread dough containing 3-glucan. 4. The method according to claim 3, wherein a dough containing water-insoluble fiber is further used.