JPH08289752A - Production of bread crumbs for fried food-like food product - Google Patents

Abstract

PURPOSE: To obtain bread crumbs for fried food-like food product which can give fried food-like food products showing the same appearance and texture as those of the actually fried food only by cooking in an oven or the like by frying and roasting bread crumbs under specific conditions, respectively. CONSTITUTION: This crumbs are prepared by frying dried crumbs at 160-240 deg.C for 2-15 seconds, preferably at 170-200 deg.C for 5-13 seconds, then roasting the fried product at 180-240 deg.C for 2-15 minutes, preferably 200-220 deg.C for 3-10 minutes. It is preferred that the crumbs are adjusted in its oil content to 40-65wt.% by frying and to 30-60wt.% by roasting. The water content is lowered preferably less than 1wt.% by roasting. The food oil for frying is preferably vegetable one from the view points of storability and health.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing bread crumbs for fried foods, and more specifically, it can be actually cooked in an oven, an oven toaster, a microwave oven, etc. without actually frying it. The present invention relates to a method for producing bread crumbs for use in fried foods, which can have the same appearance and texture as fried foods.

[0002]

BACKGROUND OF THE INVENTION Conventionally, fried foods such as croquettes, pork cutlet, and fried shrimp have been deep-fried at home.
Since there are problems such as burns due to oil shavings, fires due to ignition, and complexity of post-treatment of oil, recently it is possible to fry just by heating in an oven, oven toaster, microwave oven, etc. without actually frying. Many products that can make food have been developed.

As a technique relating to the above products, for example, a seed is coated with a batter composition containing 31 to 80% by weight of oil and fat, 11 to 40% by weight of milk protein, and 10 to 60% by weight of water, and further containing flour. Fried foods coated with a substance (JP-A-4-27355), corn grits and / or
Or wheat semolina, and pregelatinized starch and / or pregelatinized flour,
Enzyme-deactivated wheat flour is contained, and wheat flour with enzyme activity is not contained. Microwave oven, oven, or fried food-like garment for cooking in hot water (Japanese Patent Application Laid-Open No. Hei 4)
-40870) and many others are known. However, there is no known technique relating to bread crumbs that can be suitably used for the above-mentioned fried food, and the use of color bread crumbs in JP-A-4-365457 is not known.
No. 131058 discloses only the use of roasted bread crumbs.

In addition to the above-mentioned fried foods, many fried foods that are actually fried foods that are actually fried and then heated in an oven, an oven toaster, a microwave oven or the like are eaten. As a suitable bread crumbs to be used for the product, starchy flour such as wheat flour is used as a main component, and soybean protein is added to the flour as needed, and the mixture is put into an extruder, heated and pressurized and extruded in a rope form from a die. BACKGROUND ART Bread crumbs (Japanese Patent Laid-Open No. 1-291755) obtained by receiving a conveyor that moves at a speed of 1.2 to 3 times the extrusion speed at the same time of expanding and drawing, cutting and crushing are known.

[0005]

However, in making a fried food that can be prepared by simply heating and cooking in an oven, an oven toaster, a microwave oven, etc. without actually frying it, the above-mentioned colored bread crumbs or roasted bread is used. Even when using bread crumbs, the fried food obtained has a yellowish brown color tone, but it is not possible to obtain a deep brown fried color when actually fried, and a crispy texture is also obtained. I couldn't. Further, even if the above-mentioned fried food is made by using breadcrumbs suitable for the above-mentioned frozen product, it becomes a crunchy and hard texture with no oily taste,
In terms of color tone, it is not possible to obtain a deep-fried color when actually deep-fried.

According to the present invention, even if the oil is not actually deep-fried, it is simply cooked by heating in an oven, a toaster oven, a microwave oven or the like to give a deep-fried color and a crispy texture when actually deep-fried. An object of the present invention is to provide a method for producing bread crumbs used in a fried food product.

[0007]

According to the present invention, when producing bread crumbs for use in the above-mentioned fried food, the bread crumbs are subjected to frying and then roasting, and each treatment is carried out under specific conditions. Has been completed based on the knowledge that the above-mentioned object can be achieved.

The gist of the present invention completed based on the above findings is that raw or dried bread crumbs are 2-1 at 160 to 240 ° C.
After frying under the condition of 5 seconds, 180-240 ° C
It is a method for producing bread crumbs for fried foods, which is roasted for 2 to 15 minutes. Hereinafter, the present invention will be described in detail.

The bread crumbs used in the present invention are not particularly limited, but include roasting type bread crumbs made by baking bread dough in an oven, and slightly hardened energizing type bread crumbs made by heating the bread dough with electricity or dielectric. Any commercially available bread crumbs or raw bread crumbs that have not been dried can be used.

The grain size of the bread crumbs used is coarse (those passing 100% with a 3 mesh sieve and remaining 90% with a 40 mesh sieve) and medium grain (those passing 100% with a 7 mesh sieve). , With a 40 mesh sieve 9
0% remains, fine (100 with 12 mesh sieve)
%, And 90% remains with a 40-mesh sieve), but these may be appropriately selected or blended according to the food used.

Colored bread crumbs may also be used in which bread crumbs are colored with food colors Yellow Nos. 4 and 5 as artificial colorants, and vitamin B ₂ and its derivatives, carotene, and annatto dyes as natural pigments.

In the present invention, first, the bread crumbs described above are added to 160
~ 240 ° C, 2 to 15 seconds, preferably 170 to 20
Fried oil is applied at 0 ° C. for 5 to 13 seconds. When frying at a temperature lower than or shorter than the above conditions, the resulting bread crumbs have a crunchy and firm texture without sufficient expansion of the bread crumbs, giving the original crispy texture of fried foods. Can't get On the contrary, when the frying treatment is performed at a temperature higher than or longer than the above conditions, charring occurs and the brown frying color inherent in the fried food cannot be exhibited. In addition, the oil absorption increases, the texture becomes oily and lacks a healthy feeling, and the oil exudes during storage, and the commercial value is reduced due to oxidation of the oil.

Further, it is desirable that the oil content of the bread crumbs is adjusted to 40 to 65% by weight by the above frying treatment. Thereby, the oil content after roasting treatment can be set to 30 to 60% by weight, and a bread crumb for a fried food having a high commercial value, which has a healthy feeling and does not exude oil during storage, can be obtained. You can

The edible oil / fat used for the frying treatment may be any one generally suitable for edible foods,
Examples thereof include vegetable oils and fats such as soybean oil, corn oil, sunflower oil, safflower oil, rapeseed oil, cottonseed oil, olive oil, palm oil and sesame oil, and animal oils and fats such as beef tallow, lard and chicken fat. In particular, vegetable oils and fats are preferably used from the viewpoint of storage stability and health.

Next, to the bread crumbs which have been subjected to the above-mentioned frying process,
1 using an oven, toaster, jet heater, etc.
80 to 240 ° C, 2 to 15 minutes, preferably 200 to
A roasting process is performed under the conditions of 220 ° C. and 3 to 10 minutes. When subjected to a roasting treatment at a temperature lower than or shorter than the above conditions, it becomes a light yellowish brown and cannot exhibit the deep brown color of the original fried food, on the contrary, higher than the above conditions. Or if you roast for a long time,
Burning will occur.

As described above, it is desirable that the bread crumbs have an oil content of 30 to 60% by weight by the above-mentioned roasting treatment, which gives a healthy feeling and a commercial value which does not exude oil during storage. Bread crumbs for high frying food can be obtained. Furthermore, by the above roasting treatment, the water content of the bread crumbs is 7% or less, preferably 3% or less,
More preferably, it is desired to be 1% or less. As a result, the storability is improved and a crispy texture equivalent to that of a fried food actually fried can be obtained.

According to the present invention, by frying and roasting under the specific conditions as described above, an oven, an oven toaster,
It is possible to obtain bread crumbs for use in fried foods, which have a deep-fried color when actually deep-fried and have a crispy texture by simply heating and cooking in a microwave oven or the like.

The seeds of the above-mentioned fried food may be any food used for fried foods such as pork cutlet, chicken cutlet, croquettes, nuggets, minced cutlet, and fried fish meat. For example, pork, beef, chicken. Examples include livestock meat, etc., various fish, seafood such as shrimp, scallop, oyster, etc., and molded products obtained by mincing these livestock meat and seafood.

The method for adhering the bread crumbs of the present invention to the above-mentioned fried food is not particularly limited, and, for example, dusting of soft flour, starch, salt, seasonings and the like onto the above seeds, a batter containing eggs and the like. After coating with a liquid, there is a method of further coating with the above bread crumbs. The seeds thus coated with bread crumbs are heated and cooked in an oven, an oven toaster, a microwave oven, a frying pan or the like to obtain a fried food having the same color tone and texture as those fried in oil. The above cooking time may be appropriately determined according to the type of food, but it is 5 to 20 minutes for an oven, 3 to 8 minutes for an oven toaster, and 1 for a microwave oven.
~ 5 minutes, 5-15 minutes for frying pans are preferred.

[0020]

Example 1 100 parts by weight of raw bread crumbs were added at 185 ° C. and 1
The oil was fried with palm oil under the condition of 0 seconds, then put in an oven and roasted under the condition of 210 ° C. for 8 minutes, and the bread crumbs (moisture content of 0. 6%, oil content 45.2%) was obtained.

[0021]

Example 2 Bread crumbs (water content: 0.5%, for a fried food of the present invention were prepared in the same manner as in Example 1 except that raw bread crumbs colored with annatto dye were used instead of the raw bread crumbs. Oil content 44.8%) was obtained.

[0022]

Comparative Example 1 Example 2 except that no roasting treatment was applied.
Bread crumbs (water content 1.6%, oil content 59.1%) for fried foods were obtained by the same method.

[0023]

Comparative Example 2 Bread crumbs (moisture content: 7.5%, oil content: 2.1%) for fried foods were obtained by the same method as in Example 2 except that the frying treatment was not performed.

[0024]

[Experimental Example 1] Loin (about 100 g, 13 cm x 6 c
m), fillet (about 40 g, 5 cm x 4 cm), shrimp (about 25 g, length 8 cm), potato croquette medium seed (about 60)
g, diameter 8 cm), dusted with 40 parts by weight soft flour, 10 parts by weight starch, 6 parts by weight soybean protein, 3 parts by weight spice, 7 parts by weight salt, 3 parts by weight seasoning, and then 115 parts by weight egg solution. 43 parts by weight of flour, 5 parts by weight of oil and fat,
After coating the batter solution consisting of 2 parts by weight of the expanding agent, the bread crumbs obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were sufficiently adhered thereto, and the loin meat was about 210 by using an oven.
The temperature was 15 ° C. for 15 minutes, the fillet was baked at about 210 ° C. for 10 minutes, the shrimp was baked at about 210 ° C. for 10 minutes, and the potato croquette medium seeds were baked at about 200 ° C. for 10 minutes. The oil content of bread crumbs of the fried foods obtained in Examples 1 and 2 was 10% loin, 12% fin, 14% shrimp, and 12% potato croquettes.

[0025]

[Experimental Example 2] The above loin meat, fillet meat, shrimp, potato croquette medium seeds are sprinkled with the above dusting powder, and then covered with the above batter solution, and then untreated raw bread crumbs are sufficiently adhered thereto, and palm oil is used. Loin at about 170 ° C for 3.5 minutes,
The fillet was actually fried at 180 ° C. for 2.5 minutes, the shrimp at 180 ° C. for 2 minutes, and the potato croquette medium at 170 ° C. for 2.5 minutes. The oil content of the obtained fried food was 16% loin, 21% fin, 25% shrimp, and 16% potato croquette.

The various fried foods obtained in Experimental Example 1 on the basis of the color and texture of the bread crumbs of the various fried foods obtained in Experimental Example 2 were classified by 20 panelists.
A sensory test by point evaluation was performed. The results are shown in Tables 1 and 2.

[0027]

[Table 1]

[0028]

[Table 2]

As is clear from the results shown in Tables 1 and 2, the fried foods prepared by using the bread crumbs obtained according to the present invention have almost the same level as the fried foods actually obtained by frying. It had a deep-fried color and a crispy texture. On the other hand, when bread crumbs that were simply fried or roasted were used, they were far from the original frying color and texture of fried foods. In addition, the fried food obtained by the present invention had less oil content and was more healthy than the fried food actually fried.

[0030]

EFFECTS OF THE INVENTION According to the present invention, an appearance equivalent to that actually fried can be obtained by simply heating and cooking in an oven, an oven toaster, a microwave oven, etc. without actually fried.
It is possible to obtain bread crumbs used for a fried food that can give a texture. Further, according to the present invention, it is possible to obtain a fried food which has a smaller amount of oil and has a healthy feeling than the fried food actually fried.

Claims (5)

[Claims] 1. Raw or dried bread crumbs at 160 to 240 °
After frying under the condition of C for 2 to 15 seconds, 180 to
A method for producing bread crumbs for fried foods, which comprises performing roasting treatment at 240 ° C for 2 to 15 minutes. 2. The frying process is carried out at 170 to 200 ° C. for 5 times.
The method for producing bread crumbs for fried foods according to claim 1, wherein the method is carried out under the condition of -13 seconds. 3. The roasting treatment is performed at 200 to 220 ° C. for 3 to
The method for producing bread crumbs for fried foods according to claim 1 or 2, which is carried out under the condition of 10 minutes. 4. The oil content of the bread crumbs after roasting treatment is 30 to
The method for producing bread crumbs for fried foods according to claim 1, wherein the amount is 60% by weight. 5. The method for producing bread crumbs for fried foods according to claim 1, wherein the water content of the bread crumbs after the roasting treatment is 7% or less.