JPH11239457A - Bread crumb composition for fry - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bread crumb composition for fries, capable of easily breading a food material as an ingredient, giving a soft and puffy texture after cooked, not causing the peeling of the breading from the ingredient, giving the crispy breading, and capable of being simply produced only by simply mixing the raw materials without requiring a complicated production process or a special installation. SOLUTION: This bread crumb composition for fries comprises 100 pts.wt. of bread crumbs, 0.1-10 pts.wt. of one or more kinds of additives selected from alkaline earth metal hydroxides, alkaline earth metal oxides, calcined egg shell powder, roasted shell powder, and bone dust roasted powder, and 1-100 pts.wt. of protein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread crumb composition for frying, which is used for dressing food materials used as seeds such as pork and shrimp when cooking tonkatsu and fried shrimp.

[0002]

2. Description of the Related Art When making fries such as tonkatsu and fried shrimp, flour, starch, eggs, and bread crumbs are used as materials for forming clothes on seeds such as pork and shrimp. A common method of dressing is to first apply flour or starch to uncooked or semi-cooked seed food material such as meat, seafood, vegetables, etc., and then attach the melted eggs to this surface. And then sprinkle with bread crumbs.

[0003] In addition, for making commercial-use fries such as tonkatsu and shrimp fries sold as side dishes and prepared dishes, a suspension of flour, starch, egg liquid, salt, seasonings, spices, etc. After the seeds are immersed in the batter solution, a step of sprinkling with bread crumbs is performed. When mass-producing fries with such a commercially constant quality, it is required that the work of clothing is easy and that the clothing is not easily peeled off. In addition, the fried food after cooking does not become hard and the seeds are plump without being cooked, and the batter has a crispy texture.Furthermore, the batter does not peel from the seeds when cut with a knife or the like. It is desirable.

Therefore, as a method of solving the problem of separation of the seeds from the batter after frying, there is a method of applying flour between the batter liquid and the seeds (Japanese Patent Application Laid-Open No. 61-47155). Further, there has been proposed a processed bread crumb (see Japanese Patent Application Laid-Open No. 8-228706) that can simplify the work of clothing.

[0005]

However, the method of immersing the seeds in the batter solution usually requires an adjusting operation for dispersing a mixture of flour, starch, dried egg white, salt, seasoning, spices, etc. in water, Further, due to the phenomenon that the viscosity of the batter liquid increases with the passage of time, the amount of the batter liquid adhering to the seeds is not stabilized, and as a result, flies with inconsistent quality are generated. In addition, Japanese Patent Application Laid-Open No.
In the method described in Japanese Patent Application Laid-Open No. 5 (1999) -2005, an operation of powdering is required separately. In addition, the method of immersing the seed in the batter solution is
The batter liquid has an appropriate viscosity to adhere a certain amount of seeds and bread crumbs, and therefore forms a thicker than necessary batter, which is one of the reasons why it is difficult to obtain a crispy texture .

[0006] Further, although the process of dressing the processed bread crumb described in Japanese Patent Application Laid-Open No. 8-228706 can be simplified, the process for producing the bread crumb requires a number of stages of manufacturing steps and associated equipment. Yes, issues remain from the economical point of view.

According to the present invention, it is possible to easily dress food materials to be seeds, and to have a soft and plump texture after cooking, and the seeds and the clothes do not peel off and have a crisp feeling. An object of the present invention is to provide a bread crumb composition for frying, which can provide a batter and can be easily produced by simply mixing raw materials without requiring a complicated manufacturing process or special equipment.

[0008]

Means for Solving the Problems A bread crumb composition for frying according to the present invention comprises alkaline earth metal hydroxide, alkaline earth metal oxide, eggshell roasted powder,
It is characterized in that 0.1 to 10 parts by weight of a mixture of one or more of shell roasting powder or bone powder roasting powder and 1 to 100 parts by weight of protein are mixed.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The bread crumb composition for frying according to the present invention has a strong bond between a seed food material and a batter, prevents unnecessary evaporation of water due to cooking, and reduces the batter thickness. There is an operational effect that the thickness is not increased more than necessary.

The breadcrumbs used in the present invention are not particularly limited, and may be ordinary breadcrumbs used for fried foods and the like.

As the alkaline earth metal hydroxide, alkaline earth metal oxide, eggshell roasted powder, shell roasted powder, bone powder roasted powder or a mixture of two or more, for example, Chiba Flour Milling Co., Ltd. Product name: Pearl Meat. Mixing ratio of one or more of alkaline earth metal hydroxide, alkaline earth metal oxide, eggshell roasting powder, shell roasting powder, bone powder roasting powder to bread crumb is 100 parts by weight of bread crumb. 0.1 to 10 parts by weight of the mixture is required.
When the amount of the mixture is less than 0.1 part by weight, the adhesiveness between the batter and the seed is not sufficient, and the desired effect of the bread crumb composition for frying cannot be obtained. When the mixture exceeds 10 parts by weight,
Although the adhesiveness between the clothing and the food material is sufficiently obtained, the clothing has bitterness and an unpleasant odor, which is not preferable.

The protein has a property of gelling upon heating. For example, egg protein such as dried egg white, dried egg yolk, dried whole egg, soybean protein, wheat protein, casein, etc. may be used alone or in combination. can do. The mixing ratio of the protein is required to be 1 to 100 parts by weight with respect to 100 parts by weight of the breadcrumbs. When the amount of the protein is less than 1 part by weight, the batter is not sufficiently formed, the moisture evaporates excessively, and it is difficult to obtain a soft texture as a fried food. Also, if the protein is 10
If the amount is more than 0 parts by weight, the batter is formed excessively, and a crispy texture cannot be obtained.

The breadcrumbs composition for frying of the present invention may contain an amino acid-based seasoning such as sodium glutamate, a nucleic acid-based seasoning, an organic acid-based seasoning, or yeasts or animal meat as required for the purpose of seasoning. Seasonings obtained by hot-water extraction, hydrolysis, enzymatic decomposition, etc., from seafood, seafood, vegetables and the like, as well as spices such as pepper, salt and the like may be added.

[0014]

The present invention will be described below with reference to examples and comparative examples.

Table 1 shows the composition of the bread crumb composition for fry of the example, the composition of the crumb compositions of Comparative Examples 1 and 2 which are the control products of the present invention, and the composition of Comparative Examples 3 and 4 and Reference Example 1.

[0016]

[Table 1] Example 1 98 g of bread crumbs, alkaline earth metal hydroxide, alkaline earth metal oxide, eggshell roasting powder, shell roasting powder, bone powder roasting powder, or a mixture of two or more kinds (trade name: Parmeat) F (calcined calcium content: 15%), manufactured by Chiba Flour Milling Co., Ltd.
1g, dried egg white (trade name: Sunpro Z, Taiyo Chemical Co., Ltd.)
1 g) was mixed in a small blender for 10 minutes to obtain 100 g of a bread crumb composition for frying. This was sprinkled on 80 g of cutlet pork loin and fried in soybean white drawn oil at 170 ° C. for 2.5 minutes and then taken out to obtain a tonkatsu.

Example 2 98 g of bread crumbs, alkaline earth metal hydroxide, alkaline earth metal oxide, eggshell roasted powder, shell roasted powder, bone powder roasted powder or a mixture of two or more kinds (trade name: Parmeet F (calcined calcium content: 15%), manufactured by Chiba Flour Milling Co., Ltd.
1 g of dried whole egg (trade name: dried whole egg No. 1, manufactured by Kupytamago Co., Ltd.) was mixed with a small blender for 10 minutes to obtain 100 g of a bread crumb composition for frying. This was sprinkled on 80 g of cutlet pork loin, fried in soybean white drawn oil at 170 ° C. for 2.5 minutes, and then taken out to obtain a tonkatsu.

Comparative Example 1 99 g of bread crumbs, alkaline earth metal hydroxide, alkaline earth metal oxide, eggshell roasted powder, shells roasted powder, bone powder roasted powder or a mixture of two or more kinds (trade name: Parmeet F (calcined calcium content: 15%), manufactured by Chiba Flour Milling Co., Ltd.
1 g was mixed in a small blender for 10 minutes to obtain a bread crumb composition. Sprinkle this over 80g of pork loin for cutlet, 17
After frying with 0% soybean white squeezed oil for 2.5 minutes, it was taken out to obtain tonkatsu.

Comparative Example 2 99 g of breadcrumbs and 1 g of dried egg white (trade name: Sunpro Z, manufactured by Taiyo Kagaku Co., Ltd.) were mixed for 10 minutes in a small blender.
A bread crumb composition was obtained. Sprinkle this on 80g of pork loin for cutlet, fry with soybean white squeezed oil at 170 ° C for 2.5 minutes,
It was taken out and a tonkatsu was obtained.

Comparative Example 3 Batter Flour 5 Containing Wheat Flour, Starch, Seasoning, Spice, etc.
0 g was dissolved in 50 g of water to obtain a batter solution. This was sprinkled on 80 g of cutlet pork loin, further sprinkled with bread crumbs, fried for 2.5 minutes in 170 ° C. soybean white oil, and then taken out to obtain a tonkatsu.

Comparative Example 4 80 g of pork loin for cutlet was dusted evenly with a powder (trade name: FR Powder 100, manufactured by Chiba Flour Milling Co., Ltd.), and then 50 g of batter powder consisting of flour, starch, seasonings, spices, etc. Into a batter solution dissolved in 50 g of water, further sprinkle with bread crumbs, and add
After fried for a minute, it was taken out to obtain a tonkatsu.

Reference Example 1 Tonkatsu was fried by an ordinary method. Pork loin for cutlet 80
3 g of soft flour, 7 g of beaten egg and 6.8 g of bread crumb were sequentially adhered to the g, and then fried for 2.5 minutes at 170 ° C. with soybean white squeezed oil, then taken out to obtain a tonkatsu.

Table 2 shows the results of the evaluation.

[0024]

[Table 2] Regarding the simplicity of dressing, the raw materials used in Examples, Comparative Examples and Reference Examples (bread crumb composition, bread crumb composition, batter flour, water for dissolving batter flour, flour, flour, eggs, bread crumbs, etc. ) Is completed, and the time (seconds) required until reaching the stage where 80 g of cutlet pork loin is breaded with crumbs is prepared.

The obtained tonkatsu was subjected to a sensory evaluation by an evaluation panelist. The ease of bread crumbs,
The tenderness of the meat, the crispness of the clothes, and the adhesiveness of the clothes when cutting the tonkatsu with a knife or a kitchen knife are compared with those of the tonkatsu made by the usual method (Reference Example 1). Was.

The evaluation criteria are as follows.

AA: Very good as compared with tonkatsu made by the usual method.

A: Slightly better than tonkatsu made by the usual method.

B: Compared with the tonkatsu made by the usual method, it is almost the same.

From the results shown in Table 2, it can be seen that the use of the bread crumb composition of the present invention requires much more time for the clothing work than the conventional method of making tonkatsu (Reference Example 1). It turns out that it is short. Also, it can be seen from the comparison with the method of using batter powder and powdered powder (Comparative Examples 3 and 4) that the time required for the clothing work is very short.

The obtained cutlet cutlet had better bread crumb easiness than that of Reference Example 1, and had a fluffy flesh and a crisp feel on the clothes. It can be seen that the adhesion between the meat and the meat is good.
In addition, it can be seen that, compared to the tonkatsu made using the batter powder (Comparative Example 3), the clothes have a crisp feeling and the adhesion between the clothes and the meat is good. Furthermore, it can be seen that there is a crispness of the clothes even when compared to the tonkatsu made using batter powder and ground powder (Comparative Example 4).

[0032]

According to the breadcrumbs composition for frying of the present invention, it can be easily dressed on a seed food material.
After cooking, the garment has a soft, plump texture, and the seeds and the garment do not peel off, and the garment has a crisp feel.

Further, the breadcrumbs composition for frying of the present invention can be easily produced simply by mixing the raw materials, without requiring complicated production steps and special equipment.

Claims (1)

[Claims] 1. A mixture of one or more of alkaline earth metal hydroxide, alkaline earth metal oxide, eggshell roasted powder, shells roasted powder or bone powder roasted powder with respect to 100 parts by weight of breadcrumbs. A bread crumb composition for frying, comprising 0.1 to 10 parts by weight and 1 to 100 parts by weight of a protein.