JPH07284372A - Bread crumb and its production - Google Patents

Abstract

PURPOSE:To prepare bread crumb producible in high efficiency owing to the non-tacky nature of the dough and having low oil-absorptivity to give a fried food having lowered caloric value and keeping crispy palatability over a long period. CONSTITUTION:This bread crumb is produced mainly from cereal flour mixed with a sugar alcohol and cellulose. The bread crumb can be produced by using cereal flour mixed with a sugar alcohol and cellulose as a main raw material for bread and crushing the baked bread.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread crumbs, and more particularly to bread crumbs having a smaller oil absorption amount when fried in oil than conventional bread crumbs and a method for producing the same, which is useful for reducing calories in fried foods.

[0002]

2. Description of the Related Art In recent years, diets and foods that are more healthy and have a high calorie content and a large amount of fats and oils have been shunned. Signs are also found in bread crumbs used for fried foods, and in order to suppress oil absorption of bread crumbs
No. 0258 describes bread crumbs produced from a dough raw material containing a dietary fiber cell membrane extracted from legumes.
The publication discloses bread crumbs for frying, characterized in that it contains dietary fiber prepared from cereals.

However, the suppression of oil absorption is still insufficient,
Further, in order to sufficiently bring out the effect, it is necessary to add a considerable amount of fiber, and the quality of the bread crumbs is unsatisfactory such as having a hard texture.

[0004]

Under these circumstances, the present inventor has conducted various studies to provide bread crumbs which are excellent in manufacturing workability and have little oil absorption during frying, and as a result, sugar alcohol and cellulose were obtained. By using the flour added together, it is possible to obtain bread crumbs that do not have stickiness in the dough and are excellent in manufacturing workability and have little oil absorption.Fry foods using this bread crumbs have a crispy texture (crispy and crunchy food). It was found that the feeling) can be retained for a long time, and the present invention was completed.

[0005]

[Means for Solving the Problems] That is, the present invention relates to bread crumbs produced by using, as a main ingredient, flours to which sugar alcohol and cellulose are added; and breads using flours to which sugar alcohol and cellulose are added as a main ingredient. After that, it is a method for producing bread crumbs characterized by crushing.

Examples of the cereal flour used in the present invention include wheat flour, rye flour, corn flour, rice flour and the like, and two or more kinds of them may be mixed and used.

The sugar alcohol used in the present invention is not particularly limited, and examples thereof include monosaccharides such as sorbitol, glycerol, erythritol, and mannitol; disaccharides such as maltitol and lactitol; and reduced starch saccharified products. From the viewpoint of manufacturing workability, sorbitol, maltitol, and especially sorbitol are preferable. You may use these in mixture of 2 or more types.

It is preferable that the sugar alcohol is added in an amount of 3 to 10% by weight, particularly 5 to 8% by weight of the flour. If the amount added is less than this, the oil absorption is not suppressed, and if the amount added is more than this, the bread dough becomes sticky at the time of production and the workability deteriorates and the sweetness becomes stronger.

The cellulose used in the present invention includes
There is no particular limitation, and commercially available cellulose powders such as "Avicel" (trade name) and "Sexel" manufactured by Asahi Kasei Corporation
(Product name); JAMES RIVER CORPORA
“SORKA-FLOC” (trade name) manufactured by TION; “SELFHER” (trade name) manufactured by Nippon Shokuhin Kako Co., Ltd. and the like can be used. You may use these in mixture of 2 or more types.

The amount of such cellulose added is preferably 0.5 to 5% by weight, particularly 1 to 3% by weight, based on the flour. If the amount added is less than this, the bread dough becomes sticky during production and the workability deteriorates. If the amount added is more than this, the oil absorption is not suppressed.

The bread crumbs of the present invention include, in addition to the main raw materials consisting of the above-mentioned cereal flours, sugar alcohols and cellulose, yeasts, yeast foods, etc. which are commonly used in the production of bread crumbs.
It can be obtained by using bread dough in which auxiliary ingredients such as an emulsifier, salt, and shortening are properly blended, and after making bread according to a bread making method such as a direct kneading method or an intermediate seeding method, crushing. After crushing, it may be dried or may be dried bread crumbs. The baking during baking may be a roasting type using an oven or the like, or an energizing type using electrodes, but the present invention is particularly suitable for the energizing type.

[0012]

The present invention will be further described with reference to the following examples.

Examples 1 to 4 Using the blended raw materials shown in Table 1 below, bread was made in the steps shown in Table 2 according to the direct kneading method, and then crushed to obtain raw bread crumbs.
The condition of each fabric after mixing was as shown in Table 4 below.

Comparative Examples 1 to 4 Raw bread crumbs were obtained by using the compounded raw materials shown in Table 1 below, making bread in the steps shown in Table 2, and then pulverizing the bread. The condition of each fabric after mixing was as shown in Table 4 below.

[0015]

[Table 1]

In Table 1, the sugar alcohols used in Examples 1, 2, 4 and Comparative Example 1 are:
Sorbitol [Solbit T7 manufactured by Towa Kasei Co., Ltd.
0 "(trade name)]-The sugar alcohol used in Example 3 is a reduced starch saccharified product [" PO-20 "(trade name) manufactured by Towa Kasei Co., Ltd.)-Used in Examples 1 and 3 and Comparative Example 2 The cellulose of "Avicel FD101" (trade name) manufactured by Asahi Kasei Kogyo Co., Ltd. ・ The cellulose used in Example 4 is "Avicel RC-N81" (trade name) manufactured by Asahi Kasei Kogyo Co., Ltd. ・ Example 2 and Comparative Example 3 The cellulose used is "SELFAR 200" (trade name) manufactured by Nippon Shokuhin Kako Co., Ltd.

[0017]

[Table 2]

Test Example 1 10 g of each of the bread crumbs obtained in Examples 1 to 4 and Comparative Examples 1 to 4 was placed in a tea strainer, fried at 180 ° C. for 2 minutes, and then the oil was drained for 1 minute while tilting the tea strainer. After that, diameter is 15 cm
Bread crumbs are spread on No. 2 filter paper (made by ADVANTEC) of No. 2 and left for 5 minutes. The total weight is (W1) g, and the weight after removing the bread crumbs is (W2) g. Separately, the water content (Mo:%) of the bread crumbs before frying was measured, and the oil absorption amount and the oil absorption rate were calculated by the following formulas, assuming that all the water was evaporated during frying. The oil absorption of the bread crumbs obtained in Comparative Example 4 was 100.
The relative oil absorption rate was as shown in Table 4 below.

[0019]

[Equation 1]

Test Example 2 Pork fillets were sprinkled with dusting powder and attached with a batter, and then the bread crumbs obtained in Examples 1 to 4 and Comparative Examples 1 to 4 were dressed and fried at 180 ° C. for 4 minutes. The texture of each obtained pork cutlet was lapped immediately after frying and after cooling and left for 5 hours at room temperature, and the texture was evaluated by 10 trained panelists according to the evaluation criteria shown in Table 3 below. The average value of the results is shown in Table 4 below.

[0021]

[Table 3]

[0022]

[Table 4]

[0023]

According to the present invention, since the dough is not sticky, it is possible to efficiently produce bread crumbs, and
Since the obtained bread crumbs have low oil absorption, if various fried foods are produced using this, it is possible to provide fried foods with reduced calories, and since there is little change with time after frying, immediately after frying. You can maintain a crispy and crispy texture for a long time.

Claims (6)

[Claims] 1. A bread crumb produced mainly from cereal flour to which sugar alcohol and cellulose are added. 2. The bread crumbs according to claim 1, wherein the added amount of sugar alcohol is 3 to 10% by weight based on the flour. 3. The bread crumbs according to claim 1 or 2, wherein the sugar alcohol is any one kind or two or more kinds of sorbitol, maltitol and saccharified products of reduced starch. 4. The bread crumbs according to claim 1, 2 or 3, wherein the amount of cellulose added is 0.5 to 5% by weight based on the flour. 5. A method for producing bread crumbs, which comprises baking bread using cereal flour to which sugar alcohol and cellulose are added as a main ingredient, and then pulverizing the bread. 6. The method for producing bread crumbs according to claim 5, wherein baking at the time of bread making is performed by an electric method.