JPS58116645A - Preparation of raw bread crumb - Google Patents

Abstract

PURPOSE:To prepare bread crumb having improved shelf stability, by adjusting bread crumb to a specific water content, adjusting an oxygen concentration in a sealed package to <=a specific value, sterilizing it at any stage of preparation. CONSTITUTION:A water content of bread crumb is adjusted to 25-36wt%, hermetically packed, and an oxygen concentration in the sealed package is adjusted to <=0.1wt%. In any stage of the preparation process, it is sterilized so that the number of living microorganisms is made <=10<2> per gram. Circulation of raw bread crumb has required refrigeration or freezing conventionally, but circulation at normal temperature is made possible by this method.

Description

[Detailed description of the invention] The present invention relates to a method for producing fresh bread crumbs with good shelf life.

Bread crumbs are used as a batter for fried foods or as an auxiliary material for things like non-burgh. Especially when used in fried foods, fresh bread crumbs are said to have a better flavor, texture, and appearance after being coated than dry bread crumbs. However, raw/min flour usually has a water content of about 40 g, and is therefore easily perishable, and can only be stored for up to 3 days in its original state. Conventionally, a method of adding a preservative such as alcohol or an organic acid has been proposed in order to extend the storage period, but even with this method, the storage period is limited to 1 to 2 weeks. There is also a method of heat treatment for the purpose of killing yeast and anaerobic bacteria, but in this method, the heat causes a blocking phenomenon in the soybean powder, resulting in loss of quality and moisture build-up due to the generation of steam. Owing to the uneven distribution of these substances, the storage stability could be adversely affected.

Due to these circumstances, refrigeration or freezing is currently being adopted for the distribution of fresh bread flour. was desired.

The present inventors have completed the present invention as a result of various studies aimed at solving the drawbacks of these conventional methods.

That is, in the present invention, after adjusting the moisture content of bread crumbs to 25 to 36% by weight, the bread crumbs are sealed and packaged to reduce the oxygen concentration inside the package to 0.
A method for producing raw bread crumbs characterized by two points: adjusting the number of bacteria to 1 g or less, and sterilizing the raw bread crumbs so that the number of viable bacteria in the raw bread crumbs is 102 (cells/2) or less in any manufacturing process. Regarding.

Normally, in order to maintain the flavor and texture of fresh bread crumbs, it is necessary that the moisture content in the bread crumbs be at least 25 inches or more. However, such moisture content allows storage for only a few days at most. Therefore, in the present invention, the moisture content of the bread crumbs is first adjusted to 25 to 56%, then the bread crumbs are sealed and packaged, and the oxygen concentration inside the package is adjusted to 0.1% or less.K, the shelf life is significantly longer than that of the present invention. .

Next, a manufacturing example thereof will be explained.

First, the gun obtained by energizing or roasting is crushed. The grinding may be done using a conventional grinder used for making bread crumbs, but it is best to use a grinder that can be sterilized and does not collect crumbs.

The moisture content of the bread crumbs obtained by pressing in this manner is about 40%, so the moisture content is adjusted to 25-36% by drying. If the moisture content is higher than the above range, storage stability will be poor.
If it is too small, the coating will not be uniform and the flavor and texture will be poor. The drying treatment is carried out using a device such as a flash dryer, a fluidized bed dryer, a double-shelf ventilation dryer, a microwave heater, etc., but is not limited thereto. Alternatively, it is also possible to dry the Notan flour with a low degree of bacterial contamination prepared in the same manner as described above, and to mix an appropriate amount of this dried Notan flour with raw bread flour having a high water content.

The bread crumbs subjected to moisture adjustment by pressing as described above are then sealed and packaged. A specific method is to fill a container with gun flour and then place an oxygen absorber in it. Other methods include replacing the air in the package with an inert gas such as nitrogen or argon. These methods are even more effective when used in combination.

The oxygen scavenger includes various reducing agents such as iron powder, sulfite, hydrogen sulfite, thiosulfate, oxalate, pyrogallol, rongalite, crucose, copper amine complex, ascorbic acid, hydroquinone, catechol, and polyphenol oxidase. Any composition containing a substance as a main ingredient can be used. Among these oxygen scavengers, those containing iron powder and electrolytes, especially metal halides such as sodium chloride, are preferred in terms of odor and hygiene.

Oxygen absorbers are usually used by being packaged in a breathable packaging material made by laminating two or more types of packaging materials. Examples of packaging materials include those obtained by laminating a perforated plastic film, such as a perforated polyethylene film, with paper or the like. In addition, a microporous plastic membrane, which is a gas-permeable material that does not allow water to pass through under normal pressure, or a membrane laminated with a sheet having a different softening point can be used as part or all of the packaging material for the oxygen absorber. . The microporous membrane is generally called a microporous film. These usually have micropores and have a Gurley air permeability of 0.01 to 10,
000 seconds/100 seconds, preferably 1 to 1,000 seconds/1
00- and does not allow water to pass through at normal pressure. The fine pores are 0.01 to 50 microns, and preferably the maximum pore diameter is 2 microns or less.

6- Microporous membranes include, for example, cold stretching of synthetic resin films such as polyethylene, polypropylene, and polyfluorinated ethylene resins, stretching of films containing foreign substances, extraction of foreign substances from films containing foreign substances, It can be obtained by stretching after extraction from a containing film, laminating nonwoven fabrics, hot pressing after cross-dispersing fiber bundles, irradiating the film with electron beams, etc.

In the method of the present invention, it is necessary that the number of viable bacteria in the raw bread flour, which is sealed and packaged and the oxygen concentration within the package is adjusted to 0.1 inch or less, be below a certain level.

In other words, the number of live bacteria such as aerobic yeast and anaerobic bacteria in raw soybean flour is 102/? Must be less than or equal to As such a sterilization method, there is a method of cutting and removing the outer skin of bread prepared by the above-mentioned energizing method or roasting method. The extent to which the bread crust is removed is to cut and remove 6 sides so that the thickness is at least two inches thicker than the bread crust. If the portion to be cut and removed is less than the above range, the contaminated portion will be included in the bread crumbs, and the shelf life of the bread crumbs will be lost. Furthermore, if a large amount of parts are removed, the yield of bread crumbs decreases, which is uneconomical.

Note that when a method of removing the outer skin of the bread is adopted as a sterilization method, each subsequent processing step must be performed in an environment that is not contaminated by bacteria, such as in a sterile room.

Further, as another sterilization method, raw bread crumbs may be sealed and packaged and then heat-treated at 70 to 80°C. Furthermore, sterilization can be carried out by using the above method in combination.

The raw bread crumbs obtained by the present invention can be stored for 1 to 6 months even at room temperature (5 to 30°C). Furthermore, since no preservatives or other drugs are used, it is superior in terms of safety and taste.

Next, a series of experiments were conducted to demonstrate the effects obtained by the present invention. Each sample (bread crumbs) prepared as described below is stored and tested for the number of viable bacteria and subjected to sensory evaluation.

Preparation method of sample Present invention: /ξ powder obtained in Example 1 Comparative example (1): Obtained in the same manner as in Example 1 except for the step of removing the outer skin. Bread crumbs comparative example (2): Bread crumbs obtained in the same manner as in example 1 except for the moisture adjustment step (moisture 38%) Comparative example (3): Example 1 Comparative example (4) of bread crumbs obtained in the same manner as in Example 1 except for the step of adding an oxygen scavenger. Comparative example (5) of bread crumbs obtained in the same manner as in Example 1 except for the step 9- of base gas replacement: In the method of Example 1, the steps of peel removal, nitrogen gas replacement, and deoxidation were performed. Comparative example (6) of bread crumbs obtained by pressing in the same manner as in Example 1 except for the step of adding the agent: The drying time was 10 minutes in the method of Example 1.
Test method for bread crumbs obtained by pressing in the same manner as in Example 1 except that the temperature was 65 minutes at 0°C and the moisture content was 20%.
It was saved in a 0-chi environment. The results are listed in the table below.

-10- Next, the present invention will be described with reference to Examples to illustrate the present invention more specifically, but the present invention is not limited thereto.

Example 1 Bread manufactured by energizing method [moisture content 38%, size 38X
After cooling, 34 x 13z, 106 viable bacteria/1 was cut off from the surface with a knife that had been sterilized in advance to cut off 6 sides at a thickness of 2 cm each, and then ground in a grinder (preliminarily sterilized). The obtained bread crumbs are dried in a boric acid aeration dryer (the interior of the shelves has been sterilized in advance).
Bread crumbs with a water content of 132% are obtained by drying at 100°C for 20 minutes.

1 cup of bread crumbs and oxygen absorber [F・3100 parts, Ct1
0 parts, activated carbon 1 part] 6 pieces were placed in a packaging material made of stretched nylon coated with hnylidene chloride and laminated with polyethylene, and then replaced with a subsequent accumulative gas and then heat-sealed to form raw bread crumbs [oxygen concentration 0.002 H, 30 viable bacteria/
f or less].

This product did not change in quality even after being stored at 30°C for one month.

Example 2 Nonan produced by roasting method [moisture content 58 cm, size 36
x 17 x 12 cm] was cooled, six sides of 2 cm thick each were cut off from the surface using a previously sterilized knife, and then crushed using a pulverizer (sterilized).

The obtained bread crumbs are treated in a microwave heater (IKW) for 20 seconds to obtain bread crumbs with a moisture content of 32%.

The bread crumbs 1502 and one oxygen absorber (used in Example 1) are filled into the packaging material used in Example 1 and then heat sealed to obtain raw bread flour. Next, this product was left at 5° C. for 3 days, and the oxygen concentration inside the package was adjusted to 10 i [the number of viable bacteria is 60/2 or less].

Example 5 13- Bread [moisture content 38%, size 38 x 54 x 13 crg] made using an electric current method by adding acetic acid of α06% by weight to wheat flour in addition to normal raw materials was cooled and then sterilized in advance. Six sides were cut off from the surface with a knife that was sterilized in advance, and then pulverized using a pulverizer (preliminarily sterilized). The obtained bread crumbs are dried for 3 minutes at 140° C. using a fluidized bed dryer to obtain ξ bread flour having a moisture content of 34 inches.

Fill the packaging material used in Example 1 with the above-mentioned 1501 starch powder and one oxygen scavenger (used in Example 1), then replace with nitrogen gas and heat-seal to make the raw starch flour. (Oxygen concentration 0.0O2qID, number of viable bacteria 30/2 or less) is obtained.

Example 4 The bread crumbs obtained in Example 1 (moisture content: 38 cm) were dried at 100°C for 30 minutes using a boric acid aeration dryer to reduce the water content to 2.
Obtain 5 inches of breadcrumbs. This bread 14- Flour 1~ and oxygen absorber (used in Example 1) 31'i/
d t (Add light to the packaging material used in Example 1 and add argon gas &
(After performing IN, heat seal and make raw bread crumbs (F#).

Obtain 60 pieces/V or more of 0.05 1).

Example 5 Bread manufactured by roasting method [moisture metal lid 68φ, size 36
X 17 Obtain raw breadcrumbs.

Bread crumb 5002 and oxygen absorber [Ageless F'-1]
00X, Mitsubishi Gas Chemical Products] Heat 2 pieces in a tunnel oven at 80°C for 30 minutes. After heating, immediately vibrate for 10 minutes with a vibrator (90 rotations/force), then allow to cool to room temperature to obtain raw 2-gram flour (oxygen concentration 0.06%, number of viable bacteria 60 cells/f or less).

Even when the obtained raw bread crumbs were stored at 60°C (humidity: 60'lr) for 3 months, there was no change in flavor or texture.

Example 6 Bread manufactured by energizing method [moisture content 38 cm, size 38×
34×13 (1)] was cooled and then crushed in a crusher.
Dry at 40° C. for 2 minutes to obtain Notan powder with a moisture content of 36 cm.

The bread crumbs 1507 and oxygen absorber [Ageless F-100
X, Mitsubishi Gas Chemical ■Product] One piece was filled into the packaging material used in Example 1, heat-sealed, and then heated in a tunnel steamer at 85° C. for 25 minutes. Immediately after heating, the image was taken using a vibrator (90 rotations/min) for 11 minutes, and the mixture was cooled to room temperature.
Get 1 or less.

Even when the obtained raw bread crumbs were stored at 30°C (humidity 60°C) for 3 months, there was no change in flavor or texture.

Patent applicant: Nisshin Seifun Co., Ltd. 17-

Claims (1)

[Claims] After adjusting the moisture content of the bread crumbs to 25-66% by weight, the bread crumbs are sealed and packaged, and the oxygen concentration inside the package is adjusted to below 0.1, and the bread crumbs are sterilized at any stage of the manufacturing process. A method for producing fresh bread crumbs, characterized by reducing the number of viable bacteria in the flour to 102 or less per duram.