JPH104902A - Mixture for bread crumb like material, bread crumb-like material and production of the same material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject material aiming at the improvement of an eat feeling and an adhesion strength. SOLUTION: This mixture for a bread crumb like material contains 0.2-5.0wt.% lecithin in a mixture of a cereal flour, an oil and fat, and seasonings, etc., added as necessary. The bread crumb like material is obtained by baking, drying and crushing a material containing 0.2-5.0wt.% lecithin based on the cereal flour, the oil and fat, necessary seasonings and water. The method for producing the bread crumb like material is to mix the cereal flour, 6-50wt.% oil and fat, 80-250wt.% water, 0.2-5wt.% lecithin and a small amount of seasonings based on the amount of the cereal flour for preparing a batter, bake the batter until the batter becomes to have 0.2-1mm thickness, dry and crush the baked batter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mixture for bread crumb analogues, a bread crumb analogue and a method for producing bread crumb analogues for the purpose of improving texture and adhesion.

[0002]

2. Description of the Related Art Conventionally, bread crumbs are produced in accordance with the manufacture of bread, and one or more of wheat flour and starch, proteins, oils and fats, emulsifiers, pigments, leavening agents, spices, salt, seasonings and the like are used. A method for producing a bread crumb analog has been proposed in which roasting, cooling, crushing, drying, and pulverizing are performed by adding water to a mixture obtained by adding water (Japanese Patent Publication No. 59-4980).

Further, a liquid batter having a thickness of 0.5 to 2.0 mm
A method of manufacturing a bread crumb coating which is formed by heating into a sheet shape, and drying and pulverizing an oil butterfly (Japanese Patent Publication No. 2-633).
No. 42).

[0004]

The above-mentioned known crumb analogues do not have a bad adhesion, but lack a voluminous feel and have a poor texture. In addition, in the production method of containing fat by the oil butterfly, a special means of the oil butterfly passes through, so that the product form becomes like a fried product, the adhesive property is weak at the time of use, and it is easy to peel off at the time of distribution. there were. In addition, there is a problem that when fried and frozen after the adhesion, it is easily peeled off.

[0005]

According to the present invention, the amount of fats and oils contained is increased, lecithin is added, and the mixture is heated and molded into a thin sheet. The problem was solved by easily mass-producing the product.

[0006] That is, the invention of the mix, in the mixture of flour, oil and fat and, if necessary, seasonings, etc., 0.2 wt.
A mix for bread crumb analogues comprising -5.0% by weight of lecithin, comprising flour and 6-5 wt% flour.
A mixture for a crumb analog, wherein 0% by weight of fats and oils and 0.2 to 5.0% by weight of lecithin and one or more of saccharides, spices, spices, salt, and leavening agents are mixed. . The invention of a bread crumb analog is characterized by baking, drying and pulverizing a material containing lecithin in an amount of 0.2 to 5.0% by weight based on flour, oil and fat, necessary seasoning, water and flour. Similar.

[0007] Next, the invention of the method, flour, and flour,
6 to 50% by weight of fat, 80 to 250% by weight of water and 0.2 to 5% by weight of lecithin and a small amount of seasonings are mixed to make batter, which becomes 0.2 to 1 mm thick Baked, then dried and pulverized to produce a bread crumb analog. As the lecithin in the present invention, lysolecithin can be used in addition to ordinary lecithin. Lecithin can be used in combination with other emulsifiers (0.1 to 3.0% by weight). Here, the other emulsifier means an emulsifier conventionally used for food.

As the fats and oils in the present invention, liquid salad oils and solid fats such as shortenings and powdered fats and oils can be used. If the amount of the fat or oil is less than 6% by weight, the powder does not become flakes when pulverized. If it exceeds 50% by weight, drying becomes difficult. The water content is 10% by weight or less, preferably 5% by weight or less. If the water content is high, it is difficult to be crushed and does not become flaky.
The pulverization is performed by a hammer mill or the like to obtain a product of 5 mm to 30 mm square.

The practical range of the batter according to the present invention is 100 to 3000 as measured by a viscosity measurement using a B-type viscometer. Also in this case, if the viscosity is high, it is difficult to spread the sheet into a thin sheet, and if the viscosity is low, it is difficult to peel off from a drum or the like, and the sheet does not become cohesive because it is not cohesive. When the top plate is used, the amount of water is 150 to powder.
It is preferably 250% by weight, and when a drum baking machine is used, the amount is preferably 80 to 150% by weight with respect to the powder. Therefore, the amount of water used in the present invention is preferably 80 to 250% by weight.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a method in which a flour, an oil and fat, and, if necessary, a seasoning and the like are added to a flour in a mixture.
This is a powder mix containing 2 to 5.0% by weight of lecithin. The seasonings and the like are sugars, spices, spices, salt, and swelling agents, and one or more of these are used. It is a bread crumb analog characterized by containing 0.2 to 5.0% by weight of lecithin based on flour.

In addition, flour (wheat flour, starch, rice flour), 6.0 to 50.0% by weight of fat and oil, 80 to 250% by weight of water and 0.2 to 5.0% by weight of lecithin with respect to the flour, If necessary, a small amount of seasonings and the like are mixed to form a batter, which is baked to a thickness of 0.2 to 1.0 mm, dried,
This is a method for producing a bread crumb analog to be ground.

[0012]

Example 1 (Material composition,%) Flour 100 Oils and fats 50 Sugars 5 Flavors 0.1 Salts 2.0 Lecithin 1.0 Water 150 (Step) Batter by mixing the above materials at low speed for 1 minute and medium speed for 2 minutes Spray this batter on the drying drum,
Baking at 0 ° C for 2 minutes, drying, moisture 5% by weight, thickness 0.4
mm sheet material is obtained. If the sheet material is pulverized by a hammer mill, a bread crumb analog product having a size of 5.0 mm to 30 mm square can be obtained.

Although a drying drum is used in the above, a top plate can be used. When a top plate is used, the amount of added water is set to 150 to 250% by weight.

[0014]

Example 2 (Material blend%) Wheat flour 80 Wheat starch 20 Fat 10 Lecithin 0.5 Water 200 (Process) The above materials were mixed at a low speed of 1 minute and a medium speed of 2 minutes to form a batter (viscosity was 1000). ), This batter is sprayed on a drying plate, baked at 180 ° C. for 2 minutes and dried,
A sheet having a moisture content of 5.0% by weight and a thickness of 0.4 mm was prepared.
Then, if this sheet is crushed by a crusher,
A breadcrumb analog of 5.0 mm to 30 mm square is produced.

[0015]

Embodiment 3 Combinations with Comparative Examples 1, 2, and 3 are as follows.

Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Flour 100 100 100 100 Oil (salad oil) 10 10 10 3 Water 150 150 150 150 Lecithin 5---Emulsifier (Sugar ester)--2.0-

The mixture is mixed at a low speed of 1 minute and a medium speed of 2 minutes to form a batter.

Dried (fired) at 180 ° C. for 2 minutes on a drum to a thickness of 0.6 mm, and pulverized to 5 to 30 mm square.

A liquid egg is adhered to each of the above bread crumb analogues on a surface area of 70 cm 2 of croquette as usual, 4 g of the above bread crumb analogue is adhered and frozen, and the vibrating sieve 30 is used as it is.
At 0 rpm for 1 minute, the weight of the crumbs that fell was calculated.

Adhesion rate = (4 g− “weight of bread crumbs dropped”) / 4 g × 100 (%)

[0021]

Example 4 Formulation of Example 3 and Comparative Example 1 in Example 3
The bread crumb analogue was prepared by the following formula, attached to croquettes in the same manner as in Example 3, fried in oil at 180 ° C. for 4 minutes, cooled and frozen (−20 ° C.), and placed in a vibrating sieve at 300 rpm for 1 minute.
The calculation was performed in the same manner as in Example 3 over a period of minutes, and the results in Table 1 were obtained.

[0022]

[Table 1]

[0023]

According to the present invention, since lecithin is added,
It has a light texture and does not peel off during distribution. For example, a bread crumb analog having a size of 5.0 mm to 30 mm was used at 6 g / 100 cm ² , but the adhesion rate during distribution was about 9%.
0%, and the adhesion rate of breadcrumbs without lecithin was much greater than around 50%. In addition, the adhesion ratio of the product to which the crumb analog was adhered, fried and frozen was the same.

Table 2 shows the results of Example 3 and Comparative Examples 1, 2, and 3.

[0025]

[Table 2]

Claims (4)

[Claims] 1. A mixture for a bread crumb analog, characterized in that a mixture containing flour, oil and fat and, if necessary, seasonings, etc., contains 0.2 to 5.0% by weight of lecithin based on flour. 2. A mixture of flour and 6 to 50% by weight of fats and oils and 0.2 to 5.0% by weight of lecithin and one or more of sugars, spices, spices, salt, and leavening agents based on flour. Mix for bread crumb analogues, characterized in that: 3. A material comprising 0.2 to 5.0% by weight of lecithin, based on flour, oil and fat, necessary seasonings, water and flour,
Bread crumb analog characterized by being baked, dried and pulverized. 4. Batter obtained by mixing flour, 6 to 50% by weight of fats and oils, 80 to 250% by weight of water and 0.2 to 5% by weight of lecithin, and a small amount of seasoning based on flour. ,
A method for producing a bread crumb analog, characterized by baking this to a thickness of 0.2 to 1 mm, followed by drying and pulverization.