JPS59130160A - Making method for crumb mix for nonfry mix - Google Patents

Abstract

PURPOSE:Crumbs for frying are thoroughly mixed with hardened oil to effect absorption whereby crumb mix is made for nonfry mix which is unnecessary to be fried. CONSTITUTION:Crumbs for frying are combined with 17-67wt%, preferably 25- 54wt% of hardened soybean oil, hardened rape oil which is solid or semisolid at room temperature and they are heated to melt the oil in a reverse cone-shaped upright mixer equipped with a screw revolving and rotating inside to effect the absorption of the oil into the crumbs.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing a bread crumb mix used for preparing a so-called non-fried mix that does not require deep-frying treatment, and more specifically, a method for producing a bread crumb mix that does not require deep-frying treatment, and more specifically, a method for producing a bread crumb mix that does not require deep-frying. Then let it stick to the frying pan.

This invention relates to a method for producing a bread crumb mix for non-fried mixes, which allows frying-like foods to be prepared simply by baking in an open toaster, electric opener, or the like.

Conventional technology Conventionally, fried foods are generally made by seasoning food materials for frying such as domestic meat, fish and shellfish, and vegetables, coating them with flour, dipping them in beaten eggs, and then frying them. It is prepared by coating breadcrumbs and frying them in oil.

However, with such conventional methods of preparing fried foods, it is difficult to adjust the consistency of oil during frying, there is a risk of burns or fire due to the use of oil, and there are problems with cleaning up after X'4 and cooking. There are ducks due to pollution of the field.

However, in recent years, with the spread of retort foods, undried foods, frozen and refrigerated foods, etc., there has been a demand for simpler handling and cleaner kitchens.

Therefore, if fried foods can be processed by simply frying them without the conventional deep-frying process, the above-mentioned problem of fried foods accumulating can be solved.

From this point of view, the four unexploded units are designed to allow fried foods to be fried without being fried, and are then baked immediately. The present invention was made based on the knowledge that the above-mentioned fry mix could be provided by using the product obtained as a bread crumb mix.

January of the Invention The present invention is used for a frying mix that does not require frying in oil when cooking fried foods, and can be used to make fried foods by simply attaching them to the fried food ingredients along with a beaten egg and baking. The purpose of the present invention is to provide a method for producing a bread crumb mix.

The present invention will now be described in detail.

Structure of the Invention The advantage of the structure of the present invention is that the hydrogenated oil and fat are completely heated and dissolved in the bread crumbs for frying, and then uniformly mixed and adsorbed.

The bread crumbs for frying used here have a considerably coarser mesh than the bread crumbs used for so-called hiji-age, etc., and usually contain 50 to 95% of particles of 6 to 16 mesh size. That is, the bread-making raw material is baked by a conventional method to have a coarse particle size as described above, and then used as bread crumbs.

At this time, if natural pigments such as caramel or anatol pigment are added to bread making raw materials and baked, bread crumbs with the color tone of products for frying can be obtained, so the bread crumb mix obtained from this colored rice flour is suitable for non-frying mixes. It is particularly suitable as

In the present invention, hardened oil or fat that is solid or semi-solid at room temperature is heated to a temperature of 60°C to 80°C and heated to mW4 is uniformly mixed and smoked into the bread crumbs. Uniform mixing can be achieved by using a mixer called Nauta Mixer (trade name, manufactured by Honkawa Micron). This mixing is preferably carried out once for 18 to 30 minutes. Incidentally, this mixing mode is achieved by a planetary motion screw with a fixed container (=
This is a vertical type nKEk, which is a conical mixer and is equipped with a screw that rotates and revolves inside an inverted conical mixing tank.
has.

The hydrogenated fat used in the present invention is soybean 1 hydrogenated oil.

Hydrogenated rapeseed oil, hydrogenated palm oil, hydrogenated cottonseed oil, coconut oil, hydrogenated tallow oil and hydrogenated lard oil can be used;
These may be used alone or in combination.

The mixing ratio of these hydrogenated fats and oils to the bread crumbs is about 17 to 67 times, preferably 25 to 54 times. By the way, if the above mixing ratio is too low, it will easily burn when used as a frying mix, and if it is too strong, the bread crumbs will not be able to absorb the hydrogenated fat (the surface will become sticky). Food for frying will not reach zero profit.

According to the present invention, a bread crumb mix having the following particle size distribution is obtained by mixing bread crumbs with hydrogenated oil and fat as described above.

6 meshes or more 0-20% 6-8 meshes 15-40% 8-16 meshes 35-70% 16 meshes or less 0-20% Regarding the 'i'V2fi distribution of the above bread crumb mix, the bread crumbs as a raw material are Since the mixture becomes slightly finer prematurely, it is preferable to use breadcrumbs with slightly coarser particles depending on the particle size of the desired breadcrumb mix.

A bread flour mix prepared as described above is prepared separately and made of guko flour as a base material, or the flour is mixed with powdered egg white, rice flour, skim milk powder, 14j or more of a material selected from vegetable layer, etc. By using it in combination with a batter mix based on a vegetable, it becomes possible to prepare fried foods without having to perform pre-processing. In other words, fried food materials (e.g. pork mouth)
Add the seasoning to the mixture, add the batter mix, then add the clean eggs (toki-egg) to the mixture, and mix well.
The entire inner surface of the bread crumb mix according to the present invention (tζtteni'
ii <Press the food with your hands/to bake it using a metal such as a frying pan, toaster oven, etc. (
When using a frying pan, use a thin layer of edible gold to prevent burns and warts.
Fill in all N-d fried foods that have the same texture as the 4j fried foods.

Examples are shown below.

Examples and moxibustion 0. Flour 57.0 (m 1%) Skimmed milk powder 1.7 Shortening 1. Feast 1.1 Salt 10 Glucose 06 Yeast food 0.06 Caramel 05 Gold side 100.00 The raw materials of the above combination are baked in a conventional manner, with a moisture content of 10%,
Bread crumbs having the following particle size distribution were crushed.

4 mesh or more 2.8 (%) 4-6 mesh 20.5 6-8 mesh 196 8-12 mesh 27.2 12-20 mesh 153 20-40 mesh 96 40 mesh or less 5 Preparation of bread crumb mix Above bread crumbs 140 K4f Nauta Mikitsu-1 (manufactured by Hosokawa Micron Co., Ltd.) was stored in the container, and an equal mixture of edible hydrogenated soybean oil and edible rapeseed hydrogenated oil was heated at 60°C to 80°C.
Mixing and adsorption was carried out for a total of about 22 minutes while the mixture was heated and dissolved in the vortex of 'C' and gradually sprinkled in one-way mode. As a result of this mixed adsorption, 200 bread crumb mixes having the following particle size distribution were obtained.

6 meshes or more 7~i 2 C9'g) 6~
8 meshes 23-40 8-16 meshes 45-63 16 meshes or less 3-8

Claims (4)

[Claims] (1) A method for producing a bread crumb mix for non-fried mixes, which is characterized by heating and dissolving hydrogenated oil and fat into bread crumbs for frying and uniformly mixing and adsorbing the mixture. (2) The production method according to claim 1, wherein the hydrogenated fat is a mixture of hydrogenated soybean oil and hydrogenated rapeseed oil to have a melting point of 35°C to 45°C. (3) Hydrogenated oil and fat total 17 to 6 for bread crumbs for frying
The manufacturing method according to claim 1, wherein 7 layers are mixed, preferably 25 to 54 layers tλ%. (4) The +ft of the patent claim that mixes and adsorbs bread crumbs for frying and hardened oil and fat using a vertical mixer equipped with a screw that rotates and revolves inside an inverted conical mixing tank.
The manufacturing method according to any one of items 1 to 3 above.