JPH08182472A - Bread crumb - Google Patents

Abstract

PURPOSE: To obtain bread crumbs giving crispy texture with delayed moisture absorption by containing at least one compound selected from sodium alginate, carrageenan, sodium caseinate, gellan gum or lower methoxypectin, and, cellulose. CONSTITUTION: Grain flours (e.g.; wheat flour) is added with 0.1-1wt.% at least a compound such as sodium alginate, carrageenan, sodium caseinate, gellan gum or lower methoxypectin and 1-10wt.% cellulose, then water and yeast, etc. are added and mixed, subjected to first fermentation at 30 deg.C for 90min and second fermentation at 40 deg.C for 40min, baked at 200 deg.C for 20min, cooled and crushed to obtain the object bread crumbs. This bread crumbs significantly delay moisture absorption of bread crumbs in freeze storing in a fried frozen food prepared by using bread crumbs, and even in a case absorbed a relatively large amount of moisture, gives preferable short, crispy texture in a microwave oven cooking.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to bread crumbs suitable for the production of fried frozen foods.

[0002]

2. Description of the Related Art In recent years, simple and delicious frozen foods that have been cooked have become popular due to the diversification of eating habits. In particular, in the case of frozen foods such as fries, it has hitherto been the mainstream that consumers fry and eat frozen foods at home. However, recently, there is a tendency to be shunned due to problems such as odor and workability during frying at home, and there is a demand for a simple fried frozen food that can be eaten deliciously only by warming it in a microwave oven.

In the current fried frozen foods, the freezing temperature control is insufficient due to changes in the freezing temperature at the distribution stage, handling by consumers after purchase, etc., so that the water content in the frying is transferred to the bread crumbs on the surface layer. However, the bread crumbs softened, and the crispy and crunchy texture had been lost in cooking in a microwave oven. In addition to the problem of freezing temperature control, in cooking with a microwave oven, bread crumbs absorb water that evaporates during microwave oven cooking, often resulting in loss of a crispy and crispy texture.

Conventionally, various techniques have been studied in order to overcome this problem. For example, a method using bread crumbs produced by adding cellulose and pregelatinized starch (Japanese Patent Laid-Open No. 5-3
No. 16982) and a method of using bread crumbs obtained from bread dough containing konjak flour or a konjak modified product (Japanese Patent Publication No. 1-48743). Further, a method (Japanese Patent Publication No. 3-39666) of using a frying apparel made of dietary fiber containing 50% or more of NDF (neutral detergent-treated fiber) as a batter liquid for attaching tempura apparel or bread crumbs is reported. ing.

[0005]

The conventional bread crumbs suitable for fried frozen foods that can maintain a crispy texture for a long period of time by controlling the freezing temperature in the current distribution and can be used for microwave oven cooking are not sufficient. However, the provision of more desirable bread crumbs was awaited.

[0006]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that sodium alginate, carrageenan, sodium caseinate, gellan gum, or low methoxypectin and cellulose are contained. The present invention has been completed with the knowledge that crispy texture can be maintained for a long period of time by using bread crumbs and that frozen fried foods that can be used for microwave cooking can be prepared.

[0007] That is, the present invention is a bread crumb characterized by containing cellulose and one or more compounds selected from the group consisting of sodium alginate, carrageenan, sodium caseinate, gellan gum, and low methoxypectin. is there. The compounds of sodium alginate, carrageenan, sodium caseinate, gellan gum, and low methoxypectin (may be abbreviated as a specific compound) used in the present invention have ordinary meanings and are not particularly limited, and they are used alone. Alternatively, they may be used together. Commercially available products that can be preferably used for the respective compounds include, for example, Kimitsu algin (manufactured by Kimitsu Chemical Industry Co., Ltd., trade name) as sodium alginate, and K-200 (manufactured by Nippon Carrageenan Co., Ltd. trade name) as carrageenan. ,
Sanlacto S (trade name, manufactured by Taiyo Kagaku Co., Ltd.) as sodium casein, gel up FI as gellan gum
Examples of L (manufactured by San-Ei Gen FFI, trade name) and low methoxypectin include LM-12-1CG (trade name, manufactured by Copenhagen).

The specific compound of the present invention may be added in an amount of usually not less than 0.1% by weight, preferably about 0.3% by weight, based on the flour used in the bread dough. The upper limit is not particularly limited, but is usually 3% by weight or less, preferably 1% by weight or less. Cellulose used in the present invention is not particularly limited, but usually means a polysaccharide in which glucose has a β-1,4 glucoside bond,
The raw material is preferably of plant origin. The shape of the cellulose can be widely used such as fibrous and powdery, but powdery ones are generally preferable, and it is particularly preferable to use a commercially available cellulose powder, which is particularly preferable. For example, Avicel Preferred examples include (Asahi Kasei Co., Ltd., trade name), KC Flock (Nippon Paper Co., Ltd. trade name), and PC Flock (Pfizer, Inc. trade name). In addition, Sexel (manufactured by Asahi Kasei Kogyo Co., Ltd.), which is a product obtained by specially treating cellulose and starch, can also be used. As the particle size of the cellulose, usually, a fine particle size of 90% or more in 42 mesh pass is preferable, and a fine particle size of 90% or more in 250 mesh pass is more preferable.

The amount of cellulose added may be such that the water absorption suppressing effect of the bread crumbs is produced, and is usually 1% by weight or more, preferably 2% by weight or more based on the cereal flour used in the bread dough. The upper limit is not particularly limited, but may be any amount as long as the texture is not too hard, and is typically 10% by weight or less, preferably 5% by weight or less. The bread crumbs of the present invention are not particularly limited in shape and size as long as they can be used as frying bread crumbs.
Usually, various types such as roasting type white bread crumbs, red bread crumbs, electrode type white bread crumbs, red bread crumbs, cereals other than wheat flour, such as bread crumbs in which corn is used together with wheat flour are mentioned.

The bread crumbs of the present invention are usually preferably crushed bread produced by a known method, but other methods using an extruder can also be mentioned. In producing bread to produce the bread crumbs of the present invention,
For example, it may be carried out by a known method such as bread making, straight method, intermediate seed method, etc., for example, mixing of bread dough material, primary fermentation, round division, bench time, and if necessary 2
After the subsequent fermentation, etc., after baking bread by baking etc., cooling,
A method of crushing, drying if necessary, and refrigerating to obtain bread crumbs is exemplified. Regarding baking of bread, not only a normal roasting method but also an electrode method can be adopted.

In the production of the bread crumbs of the present invention, the addition of the specific compound and the cellulose can be carried out in an appropriate process until the baking of the bread, when they are carried out by the baking method, but they are usually mixed in the step of preparing the dough. It is preferable to mix well with the dough raw material, especially wheat flour, in advance. The bread dough raw material may be any bread dough used for ordinary bread crumb production, and usually consists of flour, puffing agent, water, other additives, etc., but as flour, wheat flour, wheat gluten powder, corn flour ,
Soybean powder, rice flour and the like can be mentioned, and these can be used alone or in combination. As a puffing agent, east,
Baking powder, baking soda, etc. may be used, and these may be used alone or in combination, or the method of adding the baking powder after fermenting with yeast, for example, at different addition times is also possible. East is raw
Examples thereof include, but are not particularly limited to, strike, granular dry yeast, granular dry yeast, and powdery dry yeast. Other additives include salt, sugars, oils and fats, eggs, yeast foods, dairy products, starches, emulsifiers, colorants and the like.

Salt is usually added, and commercially available ones can be used. The saccharides depend on the intended bread crumbs, but usually include sugar, invert sugar, molasses sugar, crystalline glucose, purified glucose, starch syrup, isomerized sugar, honey, maltose, lactose, fructose, sugar alcohol and the like. The fats and oils are not particularly limited as long as they can be used for food, but usually shortening, butter, margarine, etc. are used, and the egg may be whole egg, egg white, egg yolk, raw egg, liquid. Eggs, frozen eggs, dried eggs, sugar-concentrated eggs and the like can be used alone or in combination. As the yeast food, commercially available yeast foods can be used and are not particularly limited, but usually, nitrogen sources such as ammonium chloride and ammonium sulfate, water quality improving agents such as calcium sulfate and calcium carbonate, monobasic calcium phosphate, carbonate and the like. Examples include pH adjusting agents such as calcium, potassium bromate, oxidizing agents such as L ascorbic acid, and enzyme agents such as amylase and protease, which may be used alone or in combination. Dairy products include milk, condensed milk, whole milk powder, skim milk powder, whey powder, fresh cream, cheese and the like, and these can be used alone or in combination.
Examples of the emulsifier include fatty acid monoglyceride and diglyceride, lecithin, sugar ester, propylene glycol fatty acid ester, sorbitan fatty acid ester and the like. As the coloring agent, those which are approved for use in bread crumbs according to the Food Sanitation Law may be used, but natural pigments such as annatto pigment, paprika pigment, gardenia pigment, red koji pigment, safflower pigment, cochineal pigment, and lac pigment. , Caramel and the like. Other preservatives,
Antioxidants and the like can be added.

In producing a frozen food after frying using the bread crumbs of the present invention, an ordinary method can be used. For example, the contents of the frying are powdered, passed through an egg solution or a batter solution, and then the bread crumbs of the present invention. And after frying,
This can be frozen. Rapid freezing is usually preferred for freezing. The contents of the fly are not particularly limited, and any ingredients can be used. The egg solution and batter solution are not particularly limited as long as they have a commonly used composition. The oil used for frying is not particularly limited as long as it can be generally used for food, and vegetable oils and fats are usually preferable.

In order to eat the thus-frozen frozen food thus obtained, microwave cooking with microwaves is usually carried out, but in some cases it is possible to carry out frying again. Frozen food fried with bread crumbs of the present invention is a food that can maintain a crispy texture for a long period of time under the control of the freezing temperature in the current distribution, and can be used for microwave oven cooking, depending on the contents and storage conditions of the fried food. , It is obviously possible to store it for a long period of time as compared with the fried frozen foods using ordinary bread crumbs. Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited thereto.

[0015]

[Examples] Table 1 shows the dough mix of the example bread crumbs and the comparative bread crumb mix. In addition, a manufacturing flow of bread crumbs is shown in FIG.

[0016]

[Table 1]

Approximately 30 g of chicken fillet was dusted and dipped in a grasshopper solution prepared by blending 30% by weight of wheat flour, 5% by weight of starch, 10% by weight of whole egg and 55% by weight of water. The bread crumbs obtained in Examples and Comparative Examples in Table 1 were sprinkled and fried with soybean white squeezing oil at 180 ° C. for 3 minutes to prepare chicken fries. After pre-cooling this fry, -3
Quick-freezing was performed with a cold air circulation type air blast freezer at 0 ° C. After freezing, put this fly on a paper tray and put it in a bag (material: laminated with nylon 15 microns and polyethylene 60 microns) sealed on three sides, and seal the mouth of this bag with an impulse sealer. , -8
It was stored in a freezer at 0 ° C.

Samples were taken every 24 hours for 7 days, and the bread crumbs on the surface of the frozen fries were carefully shaved off with a cutter knife so that the batter liquid portion would not be mixed, and the bread crumbs were used as measurement samples. In addition, this sampling operation was performed in a refrigerator so that the influence of outside air temperature on bread crumbs was small. The water content was measured using the atmospheric drying method. The results are shown in Table 2.

[0019]

[Table 2]

As shown in Table 2, the water content of bread crumbs at -8 ° C storage increased as the number of days elapsed.
From Comparatives 2 and 3, it can be seen that the water absorption speed is slower than that of Comparative 1 by adding the cellulose. In addition, comparing Examples 3 and 4 with Comparative Examples 3 and 4, a synergistic effect due to the addition of the specific compound of the present invention was observed, and it was confirmed that the bread crumbs of the present invention had a significantly slowed water absorption speed. Was done.

Also, this sample was cooked and heated in a household microwave oven (500 W) until the core temperature of the chicken was around 70 ° C., and the mixture was allowed to stand at room temperature for about 5 minutes. The chicken frying powder was evaluated at. <Five-step evaluation of bread crumb texture after cooking with a chicken fried microwave oven> 5 points; very crispy and crispy
Good texture. 4 points; crispy and crisp texture with crispness. 3 points: Overall, the product has a crispy and crispy texture, but a part of the product has a slightly soft and moist feel. Two
Point: Overall soft and damp. 1 point: Very crunchy and textured like a moist rice cracker. Table 3 shows the average value of the evaluation points of each panel.

[0022]

[Table 3]

As shown in Table 3, as the number of days of storage in -8 ° C storage increased and the water absorption of bread crumbs increased, the crispy texture of chicken fries prepared by microwave oven cooking decreased, but in comparison with Comparative Examples. In Examples, the decrease in the crispiness was obviously suppressed. Also, Table 2,
Comparing Table 3 with each other, the crispy feeling score of the comparative example is 3.0 or less, and the water content of the bread crumbs is about 6%, whereas it is about 8% in the example. From the results, it is shown that the bread crumbs of the present invention are hard to absorb water and tend to leave a crispy feeling even if the water content is high.

[0024]

EFFECTS OF THE INVENTION The fried frozen food prepared using the bread crumbs of the present invention delays the water absorption of the bread crumbs during frozen storage more than ever before and is preferable in microwave oven cooking even if it absorbs a relatively large amount of water. A crispy and crispy texture is imparted.

[Brief description of drawings]

FIG. 1 shows a manufacturing flow of bread crumbs and conditions.

Claims (2)

[Claims] 1. Bread crumbs containing cellulose and one or more compounds selected from the group consisting of sodium alginate, carrageenan, sodium caseinate, gellan gum, and low methoxypectin. 2. The added amount of one or more compounds selected from the group consisting of sodium alginate, carrageenan, sodium caseinate, gellan gum, and low methoxypectin is 0.1 to 1% by weight with respect to flours. The bread crumbs according to claim 1, wherein the amount of cellulose added is 1 to 10% by weight based on the flour.