JPS58190347A - Production of bread crumb - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed description of the invention] 1-, The investigation is related to the straight-edge method of c/powder.

Breadcrumbs are characterized by their elongated shape (which has a rough, torn appearance). It is used to add a crunchy and firm texture.

Conventionally, these bread crumbs have been made by a method of producing dough by conventional means and then rapidly baking the dough using electrical resistance as a heating means. Bread flour, optionally mixed with rice flour, is blended with water, salt and yeast, and optionally sugar and wheat flour, in the proportions conventionally used for bread making. Knead these ingredients in a standard Punch dough mixer for about 5-8 minutes and transfer the resulting dough batch to a draw to ferment for about 30-60 minutes.

Next, divide the dough into 2.25 to 3.25 pieces, and place each piece into a deep wooden rectangular baking mold with a depth of about 45 m, a horizontal surface of about 15 rm, and a size of about 25 molds. ? The vertical plane facing the large force of the r Akatsuki type is covered with note metal that forms f1 as a tetranomial.

The dough is allowed to ferment to a suitable degree in the above-mentioned baking mold for one hour, during which time the dough expands upwards. Baking is carried out by passing an electric current through the so fermented dough for about 12 minutes.

When an electric current is applied, the gas formed by the yeast expands (7), and water vapor is generated in the porous dough, causing the dough to be further pulled and rolled. After cooling for a short time, the baked bread is The product is removed from the baking mold and cooled thoroughly overnight to evaporate excess water and ripen.Then,
The resulting bread is ground to the desired particle size and dried to the desired final moisture content.

The present invention is a continuous type, and the manufacturing time is very short compared to the conventional technology, and the space and labor are significantly reduced.
The present invention provides an improved method for making bread crumbs that is more flexible than the prior art with respect to the shape of the resulting product.

That is, the present invention is a method for producing bread crumbs, which is characterized by comprising the following sequential steps.

(IJ Bread forming ingredients including flour and water and a small amount
(2) Forming the expanded dough into a string shape 1'r
(3) stretching the dough formed into the string shape in the longitudinal direction; (4) baking the dough while maintaining it in the stretched state; and (5) turning the baked bread-like product into granules. The process of crushing.

The ground granules are then dried to the desired moisture content.

The bread-forming materials used in the method of the present invention include those conventionally used in bread making and complying with the American Food and Drug Administration Regulations, 21 C0F, rL, (United States Code) 136,110. Articles 136 and 180 th
Any dough listed in the ``eStandards of Identity'' can be used.The basic ingredients of any dough are flour and water, and in this case, the term ``flour'' IS used by students, 2 ie, F, n,
137,105 to 137,305) and other flours and coarse flours, as well as pulse, rye, sorghum, and rice flours and coir flours; It shall include the flour used. Usually, the majority of the flour used is strong wheat flour.

Due to the properties to be imparted to the product obtained and the nature of the flour used, the dough-forming materials, including ordinary sugar, salt and vegetable 7-iodine, may be used in varying proportions and amounts. I can do it. Other buff making materials that can be used are oxidizing agents, ripening agents and modifiers such as potassium bromate, abdicalfo/amide, hydrochloric acid/stin and ascorbic acid.

Yeast and starch and protein hydrolases can also be used to improve the texture and flavor of the product. Emulsifiers and cell wall improvers (cell-
The leavening of the dough in the present invention can be carried out using any convenient leavening agent. Leaves such as carbon dioxide, nitrogen, air, or a mixture thereof, alone or in combination with leavening agents using leavening chemicals, can be used to puff up the dough. It is preferable to carry out such leavening agents as a combination of sodium chloride, a combination of baking soda and monocalcium phosphate, and a combination of baking soda and sodium pyrophosphate (sodium acid pyrophos).
ph-ate).

Yeast-based leavening agents can also be used, but are not preferred because they increase the time required for leavening, require a larger equipment footprint, and reduce the quality of the resulting product. Very little salt: Even if it contains Ik, it tends to suppress the leavening effect of yeast. When puffing is carried out using a dregs, it is possible to use a larger amount of salt or other "I" flavoring agent than is normally used.
It becomes possible to create products with a variety of flavors.

Furthermore, the leavening can also be accomplished by using gaseous substances alone or as a flavor enhancer in the dough, together with yeast in one preferred embodiment of the invention as a flavor enhancer. Material rt,l,:
The ratio depends on the properties of the desired bread crumbs, the flour and materials used
0) It also depends on the quality and the material you choose. which can be used in the present invention,
/k'Q), an example of a preferred blend of the other materials includes the following materials as a dry mix in the following blending ratio.

Strong wheat flour...100 heavy weight sugar...approximately 5% by weight or less of wheat flour Salt ・Plant 18:/iotonin...approximately 5% by weight or less of wheat flour Additionally, if desired, one or more of the following ingredients -1-
You can add 0 in the following amounts based on the weight of the flour.

Yeast: 0 to about 1% by weight Yeast food: about 0.2 to about 0.35% by weight if yeast is used Betel sugar: 0 to about 1.0% by weight ... θ ~ about 0. In the present invention, another example of a preferred blend of materials using a mixture of multiple types of powder, which is also useful as a dry mix, includes the following materials in the following blending ratio.

Strong flour: Approximately 67 parts by weight Usuba wheat flour: Approximately 33 parts by weight Sugar: Approximately 5% or less of the weight of the flour Vegetable shortening: Approximately 8% or less of the weight of the flour Salt
...approximately 8% by weight or less of the wheat flour In addition, one or more of the following optional materials may be used in the latter dry mix in the amounts listed below based on the weight of the flour.

Yeast: θ ~ ~ 4% by weight Yeast food: approximately 0.2 to approximately 0 when yeast is used
．． 35% by weight Protease: Approximately 10% per gram of wheat flour
0 0 0 ~ Approx. 5 0,0 0 0 tLtJ, (Haemok "" hin degree) Amicise... Approximately 200 per g to 50 flour
0 to approximately 8000 8KB (5tandst -
edt, Keen and B115h) unit mono- and/or...0 to about 0.5% by weight dicryceride "holin-\-to"...0 to about 1.0% by weight surfactant From the above two combinations The resulting products tend to be either only useful or not durable enough for frying, lack flavor, have poor structure and a darkened appearance. Therefore, it is somewhat inferior.

In order to improve the texture, flavor, durability for frying, and structure of the product in order to provide a wide range of properties, the present invention is characterized by flavor enhancement, food quality, and flavor improvement (14). Mixed or liquid types can be used. Properties of ko, 11 etc. 0
It is possible to improve the properties of one or more of the ingredients compared to those of starch flour prepared by conventional methods.

This flavor-enhancing and texture-improving premix contains concentrated r.
a small amount of powder, usually less than about 20% of the total amount,
The enzyme nostem is included, usually used in conjunction with a large amount of water, usually about 50-80% by weight. This concentrate is prefermented for a short period of time, typically about 30 minutes, at about 30° to about 40°C, during which amylases and proteases modify the flour to give the final product the desired texture and other properties. Sufficient time is given to give the properties of

A liquid seed mix that can be used in this method contains the following ingredients in the following amounts based on all flour in the dough-forming formula:

Strong wheat flour: about 5 to about 20% water
...approximately 35 to 55% protein hydration ・
... Approximately 25,000 degrading enzymes per gram of flour 50
~85.000 1 (, lJ.

Starch hydration: approx. 1230 per gram of flour 50
In this embodiment of the invention, the above-mentioned pre'l#A fermentation) υl l'
++) is completed, add the above liquid seed mix to the remaining water)
y7, with a dry mix containing the following ingredients in the following proportions, based on the total weight of flour in the total dough-forming formulation and additional water as required to bring it to the desired level: .

Strong wheat flour: Approximately 80 to 95% vegetable/
Yotoni/Li...Chemical swelling agent of approximately 8% by weight or less
...approximately 4% by weight or less Sugar ...approximately 5% by weight or less Meal 1 story ・approximately 5% by weight or less This dry mix may contain the following ingredients as desired, based on the total amount of flour in the dough-forming mixture: It can also be used in a distributed manner.

Mono- and/or...0 to about 0.5% by weight diglyceride [polysorbate]...0 to about 1.0% by weight surfactant starch sugar...0 to about 1.0% by weight of the above dough forming materials Knead together to make dough.

In a preferred embodiment of the method of the invention, the dough-forming material is fed into an inlet at one end of a continuous mixing zone capable of forming a plug flow. This (j) joint area preferably has been modified to create the required processing conditions.
It can take the form of a long screw mixer extruder. The dough-forming materials have a total moisture content of about 38 to about 50% by weight, preferably about 42 to about 47% by weight of the materials mixed together.
The mixture is fed to one end of the mixer in the relative proportions appropriate to produce the mixture.

Dry mix, water, and for improving flavor mass and texture - If a liquid type is used, the liquid type is fed separately into the mixer.

Within this mixing zone, the dough-forming materials are mixed at about 20 to about 120
seconds, preferably from about 30 to about 60 seconds, continuously while passing from one end of the mixing zone to the other.

A plurality of spaced apart gas supply ports are provided along the longitudinal direction of the mixing zone, and the mixture + pl is injected from these supply ports as one or more mixed gases containing a scum-like swelling agent. Although it is possible to use other gaseous leavening agents, including air and enzymes, carbonic acid, often in the form of a mixture of nitrogen scum, is used as a scum leavening agent. The total amount of waste supplied in this mixing area/＼ is approximately 25 to 3 per 2 to 50 dough.
00t% preferably ranges from about 55 to about ttsz.

Although it is generally preferred to use a chemical leavening agent in addition to the carbon dioxide scum in the continuous process of the present invention, it is also possible to use carbon dioxide or other scum as the sole leavening agent in the tVL. When such chemical swelling agents are included, the carbonate scum exhibits a weight that stabilizes the porous structure.

In this mixing zone, if -1- recording dough forming material, injected gas, and chemical swelling agent are used, the material is uniformly mixed with the gas generated from the chemical swelling agent in the mixing zone, and at the same time, the material is mixed throughout the entire mixture. apply high shear forces sufficient to disperse debris. The amount of work tS done on the dough within this mixing zone is between about 30 and about 130 joules per lf of dough, preferably between about 60 and about 95 joules.

-4- The mixture of the dough-forming material and the inert gas is heated within the region of the region L, usually for at least 1 minute or more, typically about 75% of its length. The mixture is heated over a period of time to partially swell the starch particles contained in the dough-forming material.

Brought about by added heat and high shear mixing! The temperature of the dough coming out of the mixing area is about 30" to about 50℃.
, preferably from about 35° to about 40°C. A! Maintain f.

This can be achieved by appropriately designing the extrusion nozzle by mixing the dough in the above continuous mixing zone.
Extrusion from the mixing zone under a relatively low back pressure in the range of about 3500 kPa, preferably in the range of about 500 to about 800 kPa; 1-force. Mixing 1: If the mixing operation performed in the hair is controlled by the above-mentioned parameters, it is possible to extrude a dough having a viscosity equivalent to that obtained by a conventional batch-type dough forming method.

The dough formed by the continuous mixing process described above is typically extruded from the mixing zone as a continuous lozenge having a cross-sectional dimension of about 5 to about 15 cm.

The extruded string fabric is "relaxed" for a sufficient time to allow the fabric to be rolled. When dough leavening is carried out using a leavening agent, preferably in conjunction with a chemical leavening agent, the relaxation time is usually about 1 to about 7 minutes, typically about 2 minutes. However, when yeast is used to raise the dough, a longer relaxation time followed by a suitable degree of fermentation is required. The failure can be done by a batch process or more preferably by a continuous process.

In the batch method, the string-like fabric is divided into pieces of appropriate length, usually about 15 to about 30 crn, and each piece is cut lengthwise, usually the original length, to elongate the irregular holes in the fabric. Stretch it about 3 to 8 times. If this stretching is insufficient, the cracks necessary to obtain bread crumbs will not occur in the baked bread-like product, and on the other hand, if the dough is stretched too much, the bar-shaped dough will break and its porous structure will be lost. How far to stretch the dough is a matter of the present invention.

This batch process has some disadvantages in that it is difficult to control the degree of stretching, ie, the uniformity of the final product, and it results in chevron-shaped breads that are not split at the ends or are wasted. For this purpose, it is preferable to use a continuous process which results in a uniform product and in which the ends of the chevron-shaped bread are not scraped off and there are no un-crushed parts.

In the continuous method, a string-like fabric is used as it is, continuous in the longitudinal direction, and stretched on a series of feed belts whose feed speed increases sequentially.

It is usually stretched to about 3 to 8 times in about 30 seconds to about 6 minutes. The relative surface speed of this heddle is determined by the degree of stretching to be performed, the rate of dough production from the mixing zone, and the required dough output.

(For Mj, if you use 5 conveyors to stretch a string-like dough 5 times, the initial speed of the belt will be about 6 to about 80
It can be varied in the range of u/min, but a typical example is about 13
11131/min, the belt speed can be uniformly increased to a final heald speed of about 30 to about 100/min, typically about 65 IIIJZ min. At such final belt speeds, fabric production is typically from about 100 to about 1500 mm/hour.

The dimensions of the stretched lozenge-shaped fabric obtained through this stretching process vary depending on the initial dimensions and the extent of the actual stretching.Normally, the width of the stretched diamond-shaped fabric is approximately 2.5 to about 13 crn, thickness is about 1.25
~about 4 Crn.

The rolled dough is then baked. stretched thigh b
Autumn dough can be baked using a variety of proprietary methods, including infrared baking, microwave baking, and C, which uses a combination of these two baking methods.
It is a 4-cho Noh play. When infrared baking is used in combination with microwave or microwave baking, the dough maintains the desired porous structure during the baking process, allowing cracks to form in the cracks of the toasted loin. ta>5
j Hey, the flat-shaped dough must have a twisted shape: Su! ;raf
i(,).

When a continuous string-like dough is formed by the above-mentioned continuous method, kneading the dough before baking is done in such a way as to form 1. It can also be done on continuous striped fabric. Alternatively, when using a batch machine, two or more stretched sticks of dough are kneaded together. The actual number of twists varies depending on the J-shape of each individual rod-shaped fabric, but it is usually about 1 to about 10 twists.
times.

Is the method of the invention effective as long as this twisting is done before stretching, or is it preferable to carry out such twisting after the first stretching operation? When only the microwave baking method is used, it is preferable because it is possible to bake a continuous tabular dough that is stretched without twisting.

In addition, when this dawning is all done in an infrared type 1 dawning oven, the oven temperature is about 150℃ to about 200℃.
The internal crystallinity of the baked bread-like product ranges from about 80°C to about 100°C. The safe baking time is about 14 to about 1 to about 2.

When baking is first carried out using microwaves and then using infrared ovens, the microwave baking process requires an input microwave power of about 3.0 to about 7.5 MJ per 50 grams of dough, and the inside of the dough is heated. This is carried out for a period of time sufficient to increase the width from about 50° to about 80'C, typically from about 60 to about 180 seconds. During this microwave baking step 1), air is passed continuously to remove moisture that evaporates during the baking process. The dough is passed through a microwave oven at a production rate of about 25 to about 100 kg per hour.

After completing the baking process using microwaves, the partially baked dough is baked using infrared opening to complete the baking process. This infrared open baking is carried out at a temperature in the range of about 15σ' to about 200°C for a time sufficient to bring the temperature of the dough to about 80° to about 100°C, preferably about 90°C, usually about 10 to about 90°C. It is recommended that the treatment be carried out for about 25 minutes.

Use the microwave to bake the rolled dough.
When baking in two stages, tension is applied in the longitudinal direction of the string-like dough, thereby keeping the irregular holes stretched while the gas expands during baking. , the open conveyor belt is driven faster than the feed rate of the string fabric. This speed difference is such that the micro-boyfriend open conveyor belt moves at a speed of about 5 to about 20% faster than the dough feed rate.

When using this method, a chemical leavening agent that retains its leavening power during microwave baking is added to the dough forming material to counteract the compressive force applied to the irregular holes during the stretching process. It is preferable to include it in 4.1.

The energy of the microwave to be supplied is about 6.0 to about 13.5 MJ per 50 kg of dough, and the energy inside the dough is t! ! The microwave energy is applied for a time sufficient to bring the temperature to preferably about 80 DEG to about 100 DEG C., usually for about 10 to about 300 seconds. The microwave first fixes the structure of the stretched string-like dough, then bakes the dough until it is completely baked.・During baking using microwaves, air is continuously passed through to remove moisture that evaporates during the baking process. The total weight of the microwave during the rising process varies from about 3% to about 12%. Is it completely baked? In addition, in order to make the internal temperature of the honeycomb material reach the desired value, the moisture is
r, I feel safe leaving.

After baking the dough, the resulting mountain-shaped pieces are left to cool. On the normal perforated rank,
For microwave-baked chevron-shaped puffs, the cooling time is approximately 6 minutes to approximately 4 hours; I can do it.

When a loaf-shaped bread-like object is baked and taken out from the oven, the string-like object is either cut into pieces without being compressed or shredded, but the L-cross is subjected to strong mechanical change. Teij, -C
). When cooled for a short time, bread-like objects become
Therefore, it can be shredded and crushed. In the conventional method, the ripening period was approximately 18 hours as a typical example. This is in sharp contrast to 111, which is said to be safe when using the method from . On the contrary, the rapid method used in the present invention does not allow room for ripening impediments to form, so that a bread-like product that is only 1.5 oz. after baking is finished baking. A state of ripeness is quickly reached which is sufficient to allow it to be cut into pieces in U hours.

Next, the cooled mountain-shaped bread is crushed to make starch. The dried bread crumbs formed by this method have the elongated, cracked shape characteristic of rice flour. Bread crumbs are dried to a moisture level of less than about 12% by weight, preferably from about 3 to about 7% by weight.

The properties of the product obtained by the method of the present invention (same as the properties of the product made by the conventional method, however, there is one change in materials and processing conditions;), bread crumbs compared to the conventional technique. It can have a delicate elegance and a considerably improved shelf life, and can also be made into varying degrees of golden brown when flannelized.

The invention will be illustrated by the following examples.

Example 1 This example is intended to demonstrate the production of bread crumbs in which dough is baked partly using microwaves and partly using infrared rays.

Two types of compositions were created: a dry mix and a liquid type. These compositions consisted of one or more of the ingredients listed below.

(a) Dry mix; Ingredients Weight % Strong wheat flour 95.3 Vegetable-based nyotoninku 2.1 Salt
1.6 sugar 1.0(b)
Liquid type; Ingredients heavy yeast food 0.5-j sugar
2.3 powder
20.2 Yeast (coarse grain)
7゜7Wed 6
9.3 Protease powder 50 to 7 per 40,50
0+1. Ll.

Amylase 8 per g in powder 50, 3008K
Before starting the B unit work, check the liquid type for 30 minutes.
iii.Fermented.

The dry mix, liquid species, and additional water were fed to one end of the extruder at the following feed rates.

Dry mix 7.5 kf/min Liquid brew 5.15 kg/min
1.25 k//min. In this case, the moisture meter at the inlet of the extruder corresponds to 45% by weight.

The materials were continuously mixed during approximately 35 second passes from one end of the extruder to the other. While heating the extruder so that the temperature of the dough reaches 45°C at the exit of the extruder, carbonic acid residue is added to the dough 50 at a ratio of 951 parts per 2 parts at 6 separate locations along the longitudinal direction of the extruder I2. was injected into the extruder. During dough formation and passage of the dough through the extruder, a work load of 80 joules per 12 dough was applied to the dough, and a back pressure of 750 kPa was maintained at the extruder exit orifice. two.

A continuous string-like dough having an H diameter of about 7.5 crn was extruded from the extruder and divided into rod-like dough (each weighing about 0.5 kg) about 23 crn long. Each of these rod-shaped fabrics was stretched to 5 times its original length. 2 pieces each...
Then, I twisted it together seven times and baked it. The roasted first and second pieces were performed by combining one microwave oven and one infrared ray oven.

Microwave baking involves blowing air at approximately 120°C through an open hole to remove moisture, while baking the dough at 50kp.
An energy force of 5.8 MJ/cm was applied to stiffen the fabric and maintain the desired porous structure. As a result of baking with microwave, the inside of the dough (the flatness is 65℃
It was earthy.

The infrared rays of the microwave-baked dough were baked at an oven temperature of about 175° C. for 15 minutes. As a result, the inside of the baked bread-like product is
l'1 degree was -L-situated at 90°C.

Next, the obtained mountain-shaped bread-like product was boiled for about 60 minutes,
After pulverizing to a desired particle size, it was dried to a moisture content of about 5% by weight. The obtained bread crumbs have a shape unique to bread crumbs,
It showed the following properties.

(sieve analysis) mesh +5 +8 +14 +20
-20% of retained particles 050 30 15
5 (Bulk Density) 26 okq/m' Central American Standard Sieve Size Example 2 The procedure of Example 1 was repeated using the following dry mix and liquid types.

(a) Dry mix; Ingredients Weight % Strong wheat flour 63.0 Thin blade flour
31.5 Vegetable Noyotoninku
3.8 “My Baba Rex 600*J
O,8 sugar
0.9* "Myhaflex 600" is a high concentration monostearic acid glyceride manufactured by Eastman Chemical Products Company.

(b) Overnight; Wednesday 70.
0 Sugar 1.9 Witase 0.8 Thin-blade flour 6.5 Strong wheat flour 12.1 Yeast (coarse granules) 7.8 Yeast food 0.9 Protease 25 per g in 50 flour, 0OO
H,U.

Amylace powder 5,400S per 50kg
KB Exposure Umbrella ``Wightase'' is a soybean powder with fermentation 2 activity manufactured by Noyo Tomi Link Co., Ltd.

Before starting work, pre-ferment the liquid seeds for 30 minutes.

The dry mix, liquid type, and additional amount of water were supplied to the following 11 (-;:jli of the extruder).

Dry mix 7.5kg/liquid type
5.5 to 9/minute water
0.5kq/min In this case,
The moisture content at the inlet of the extruder corresponds to approximately 45% by weight.

The operating conditions of the extruder were as follows.

Mixing time: Approximately 35 seconds Gas supply amount: 87/= work applied to dough 50 per gram of dough: 87 units per crumb of dough was as follows.

(sieve analysis) mesh +5 +8 +14 +20
-20% of retained particles 050 30 15
5 (Bulk Density) 2713 to 9 // Example 3 This example shows the production of flour in which all baking is done using infrared rays.

The extruder was operated in the same manner as in Example 7117 using the following dry mix and liquid types.

(a) Dry mix; Strong wheat flour 93.9 Vegetable/Iotonic 3.7 Salt
1.6 [Mybabrex 600J 018(b
) Type 1; Ingredients Weight% water
66.5 Strong wheat flour 25. Feast food 1.2 Yeast (coarse granules) 4.1 Sugar 2.5 Protease 33 per g in 50 flour, 0OO
H6IJ.

Amylase powder 50 to 7 per 7, l
Prior to the start of 0O8KB Heisakukun, the liquid seeds were pre-fermented for 60 minutes.

Co-supply the dry mix, liquid seed, and additional water with the following:
Takeshi supplied the extruder to Ichisho.

Dry mix 8.3 to 97 liquid types
5. lk7. / water diversion
1.5 kg/min. In this case, the water content corresponds to 42% by weight.

Stretch each piece of dough divided into sticks to about 1 times its original length, twist them together in pairs, and then bake them in an infrared oven at an open temperature of about 175°C for 30 minutes to create a baked bread-like product. The internal temperature reached approximately 95°C.

After cooling, grinding, and drying to a moisture content of 3.6% by weight, the resulting product had the characteristic appearance of breadcrumbs, and its properties were as follows.

(sieve analysis) mesh +4 +5 +8 +14 +2
0 -20% of particles retained Very small 12 32 25
17 13 (bulk density) 9/rr to 211? Example 4 In this example, stretched string-like fabric was
This shows a completely continuous method for producing bread crumbs using microwaves for 1° gyo.

The extruder was operated in the same manner as in Example 1 using the following dry mix and liquid types.

(a) Dry mix: )j father heavy weight % strong wheat flour 90.2 vegetable shortened 3.6 heavy fi
1.8 Sodium aluminum phosphate 1.8 Sugar
1.4 Meals 1 Episode 1.
2(b) K11 water
72.0 strong wheat flour 28. O fluorothiase 33, 600H per 50kg of powder
J.J.

Amylase $50 per kv 7,300
Start of SKH unit work (preliminary fermentation of liquid seeds for 30 minutes, dry mix, dry mix, additional water supply next time 111-
One bow of the extruder was supplied.

Dry mix 7.5 to 77 minutes water
1.25 to 9
/'min. In this case, the water content corresponds to 46% by weight.

The following conditions were adopted for the operation of the extruder.

Mixing time: Approximately 35 seconds Dregs feed rate Work load: 67 joules per 50 kg of dough 1164 joules per 12 dough Back pressure of extruder: 830 kPa Dough exit temperature
A continuous string of fabric approximately 7.5 crn in diameter was extruded at 40°C and passed over the fabric belt for 2 minutes to a pull-off machine consisting of several consecutive conveyor belts operated at increasing speeds. Moved it. This continuous string-like fabric is stretched on a conveyor and stretched for about 3 minutes to about 5.5 times its original length, and then the stretched string-like fabric is placed on a belt and moved. I put it in the wave type tunnel auple.

In order to maintain the irregular holes in the dough in a closed state, the oven heald was operated at a speed of about 10% faster than the last cone of the machine that was opened. The dough was baked in the microwave oven described above at an input energy of 9.7 M/7/7 in the microwave oven while air was flowing through the oven to remove moisture. After baking with this microwave, the moisture content of the dough is about 6
The internal temperature of the resulting bread at the orb/outlet was approximately 85°C.

After the continuous string bread passed the outlet of the microwave oven, it was cut into lengths of about 24 inches (about 61 (-rn)) and cooled for about 15 minutes. The rod-shaped product was pulverized in a three-cylinder mill (18RT: Model 37), and the resulting powder was dried to a moisture content of about 8% by weight.

The obtained bread crumbs had the appearance of Bano flour Special I-1, and the properties were as follows.

(Area analysis) Metsu/-L +518 →-14+20 -20',
Murakami's 1'oO, ->0 30 15 5
Example 5 The procedure of Example 4 was repeated except that a dry mix consisting of the following materials and K1.fi were used.

(a) Dry mix: Ingredients: Heavy flour 91.0 Vegetable/iotoninc 3.6 Baking soda
1.4su/sodium aluminum acid 1.4sugar
0.9 [Atmaru 500 J”
0.5 salt
1.2* "Atmar 500" is a mixture of monocryceride and diclyceride manufactured by I/-Ie America Inc.

(b) Liquid type; Component Weight [b
water
72.0 Strong wheat flour 28.0 Norotease flour 50, 35 per g, 500Ti,
I).

-Amylase Powder 50, 7,700 per serving
8KB The obtained flour had an appearance peculiar to bread flour, and its properties were as follows.

(High analysis) Metsutsuyu +5 +8 +14 +20 -201
% of dull particles 035 40 10 15 (
Bulk density) 12.51b/f t3 (200kW
/rr? ) Leprosy Example 6 This dog example shows the properties of bread crumbs when used.

(a-no-fry test Samples of the products of Examples 1 and 5 were fried at 175°C for 3.5 minutes, and the results were compared with those of commercially available bread crumb samples that were not fried.

The product of Example 1 and the commercially available product showed a coloration of about j'+jl and had similar textures. The product of Example 4 is commercially available.
'l!・It had a much more specialized shape than the two.

Product from 7F ~ Shi'・Lira: The fly turned golden brown quickly and was softer than the "-S f" i 1 U) product. This 1() shows that bread crumbs with different properties can be obtained by changing the dough forming material.

(b) Bread crumbs The properties of the bread crumbs obtained by the method of Test Example 4 were as follows.

(High analysis) Metsutsuyu →8 +14 +20 -2
% of particles retained 0 34 42 6 1
8 (Bulk Density) 200 to 9/Moisture (Moisture) 7.2% by weight Add the above bread crumbs to 7 Utahin bread crumbs machine (Mt+zn type)
The samples were placed in a microwave oven and rotated for 1 hour, and high-level analysis was performed again to compare the surface analysis results with commercially available bread crumbs treated under the same conditions. The results were as follows.

(High analysis) Metsutsuyu +8 +14 +20 -
20 increase/decrease (% Bi Example 4 -69 -5 +72 -1
18 Commercial product -90-58+78 →26
() Of the increase/decrease, (-) is a decrease, (+) is an increase +yo
shows.

The above results show that the breading of both types of bread crumbs became finer due to the machine operation, but the breading force of Example 4 was much lighter and the amount of fine bread crumbs was much less.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention provides an improved bread crumb manufacturing method that produces a superior product compared to the prior art. It is also possible to modify the present invention within the scope of the present invention.

patent applicant

Claims (1)

[Claims] 1 A method for making bread crumbs characterized by the following steps: (+1 A step of making expanded dough from a bread-forming material containing flour and water and at least one kind of leavening agent. (2) A process of forming the expanded dough into a string shape; (3) A process of stretching the dough formed into a string shape in the longitudinal direction; (, +1 Baking the dough while maintaining the above stretched state) Steps: and (5) a step of pulverizing the baked bread-like product into granules. % to the continuous mixing zone; the bread-forming material is passed through the mixing zone as L through the plug 1 for 20 to 120 seconds; while the bread-forming material is passing through the mixing zone, At least one inert inflation gas is introduced into the bread-forming material 50 at a plurality of locations with a gas flow I of 25 to 300 t per g; The expanded gas, if any, generated in the mixing zone is injected into the mixing zone such that the work done on the contents in the mixing zone is between 30 and 130 joules per gram of bread-forming material. mixing the bread-forming material and dispersing the expanding gas therein under high-intensity conditions;
After applying a backpressure of ~3500 kPa; L4
It is carried out by heating so that the temperature of the dough extruded from the mixing zone is 30° to 50°C.1. A method as claimed in claim 1A. 3. The bread-forming ingredients are mixed with other bread-forming ingredients.
3. The method according to claim 2, which comprises a flavor enhancer and palatability improver, which is pre-fermented in a short period of time. 1 Moisture content of the bread forming material is 42-47% by weight, time in the mixing zone is 30-60 seconds, and the amount of waste feed is 5
The amount of work done on carbonic acid sludge 55-115 t1 dough per 0 to 7 is 66-95 J/L, /f and back) L is 500-800 kPa.
or the method described in paragraph 3. 5 The expanded dough in step (2) is pressed as a string from the continuous mixing area, and the extruded string-like dough is
It was carried out by relaxing for ~7 minutes, and step (3) was carried out by stretching the Q-shaped dough 3 to 8 times in its longitudinal direction. The method according to claim 3 or 4. 6 Step (3) applies a continuous string-like fabric to a belt whose first movement has a heald speed of 6 to 80 rx/see and whose last movement has a heald speed of 3 to 100 vR,'set; − has,! Seven-sided speed J1 is sequential speed < f
7. A method as claimed in claim 5, characterized in that it is carried out on said continuous strand of fabric by feeding it over a plurality of longitudinally extending moving surfaces. 7. A patent in which step (4) is carried out using infrared baking, microwave baking alone, or a combination of infrared baking and microwave baking, and the internal temperature of the baked bread is 80 to 10°C. A method according to any one of claims 1 to 6. 8. Step (4) involves twisting two pieces together 4 to 10 times to keep them stretched during the baking process.
5 to 30 crn of stretched dough, and step (4) is carried out (a) in an infrared heated oven for 25 to 40 minutes at an open temperature of 150° to 200°C; or (b) to 50 crn of stretched dough. 3.0-7.5 MJ per 2
Microwave energy at the irradiation energy key level of 6
The first baking step to raise the internal temperature of the dough to 50° to 80°C using 0 to 80 seconds and the opening temperature to 150'-
``The final baking step is to bake for 10 to 25 minutes in an infrared oven at ~200℃.After this, the inside of the dough is heated to 1.3 degrees 480''-100CTC, and then the process (
60 = 180 for baked bread before moving on to 5)
8. The method according to claim 7, wherein the method is cooled for minutes. 0. Process (1 rib), the string-shaped fabric is fed at a speed 5 to 20% faster than the feeding speed before irradiation with microwave energy, and the string-shaped fabric is pulled while being torn. It was carried out using microwave energy for 30 to 180 seconds at an irradiation energy of 6.0 to 13.5 M, I per 50 kg of fabric, while maintaining the internal temperature of the fabric to 80° to 100°C, Moisture content 'J
: Adjust tL to 3-10% and proceed to step 15)
t to r'''L for 6 to 60 minutes. 10. The method according to claim 1, wherein the pulverized granules are dried to a moisture content of less than 12 times If 1;11.