JPS594980B2 - Method for producing bread crumbs or bread crumb analogues - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing bread crumbs or bread crumb analogues, and its purpose is to produce bread crumbs or bread crumb analogues with high mechanical resistance, moisture resistance, frozen storage resistance, and deep-frying resistance in a simple process. The purpose is to provide a method for manufacturing in a short time.

Traditionally, methods for producing bread crumbs include the medium-dough method, direct pressing method, and full-flavor method.

However, in all of these methods, the process involves mixing,
Bread crumb production takes a long time, as it involves a wide range of complex processes, including fermentation, division, rounding, proofing, shaping, molding, baking, roasting, cooling, crushing, drying, cooling, and sieving. This alone required 1 to 2.5 hours.

Moreover, in this conventional method, the amount of water used for fermentation agents such as yeast was considerably large (more than 50%), and the mixing time with flour was also considerably long (approximately 20 minutes). A strong network structure of gluten was formed, and the degree of gelatinization was inevitably low (approximately 60%).

Therefore, the bread crumbs obtained by the conventional method are spongy-like small lumps, have low hygroscopicity, easily lose their shape (especially when using an automatic breading machine), and absorb a small amount of oil during deep-frying. The breadcrumbs are very large, and if they are frozen after being sprinkled on fried ingredients such as seafood, and then taken out and fried each time they are needed, the breadcrumbs will change in quality and color, impairing the taste-appealing appearance, and retaining the original flavor of breadcrumbs. There was a risk that it would not be possible to hold even the

Therefore, the present inventor conducted various studies to solve the drawbacks of the conventional methods, and as a result, developed a new manufacturing method that can produce bread crumbs or bread crumb analogues in a simple manufacturing process and in a short time without fermentation. In addition, it has improved mechanical resistance, moisture resistance, and frozen storage resistance, which are the drawbacks of conventional bread crumbs.
This also solves the problem of resistance to frying.

That is, the present invention uses wheat flour or wheat flour to which one or more of starch, protein, fats and oils, emulsifiers, pigments, swelling agents, spices, salt, flavorings, etc. are added, and the water content is 35 to 38%. Bread crumbs or bread crumbs characterized by adding water and mixing to make and shape dough, then roasting in an oven for 4 minutes at 190 ° C to 200 ° C, cooling, and then coarsely crushing, drying and crushing. This is a method for producing bread crumb analogues.

The present invention will be specifically explained below.

The raw materials used in the present invention are mainly wheat flour, examples of starches include cornstarch, potato starch, and barley starch, and examples of proteins include protein extracted from soybeans, gluten, and egg white.

Examples of fats and oils include soybean oil, beef tallow, lard, and shortening.

Materials containing one or more of emulsifiers, pigments, swelling agents, spices, carbohydrates, salt, and flavoring agents can also be used as raw materials in the present invention.

Add water to the above raw materials to adjust the moisture content to 35-38%, then the added water will be absorbed by the raw materials to the extent that the raw materials will not fall apart and become a solid mass when squeezed by hand. That is, the mixture is mixed to such an extent that a gluten network is formed slightly.

In this case, if a 6-orpm mixer is used, a mixing time of about 1 minute is sufficient.

If the gluten network structure is sufficiently formed at this stage, the resulting bread crumbs will have a hard texture and will also exhibit the above-mentioned drawbacks.

Next, the dough obtained in this case is shaped, but this shaping is preferably done by stretching it into a flat dough.
In this case, the dough is stretched into a flat shape by passing through a gap between a pair of rotating metallic rollers.

A pair of metal rotating rollers have a first stage, a second stage, a third stage,
The gap between the first stage rollers used in the four sets of the fourth stage is 20
~161m and the gap between the second stage rollers is 12~10mm
shall be.

The gap between the third stage rollers is 8 to 7 mm.

The final fourth stage roller is 6 mm.

By dividing the stretching process into four stages as described above, directionality can be given to the tissue.On the other hand, the frictional force and frictional resistance given by the rollers are strong on the outer surface of the dough and are applied to the center of the dough. As it gets closer/] - to get thinner,
The dough forms a layer, which gives good results to the cooking functions required for breadcrumbs, such as the appearance and texture of the breadcrumbs.

In addition, when forming the dough, it is more desirable to not only stretch it into a flat shape, but also to drill additional ventilation holes.
! It is effective to drill ventilation holes in 3 locations and 6 holes deep.

Generally, when dough is roasted in an oven, water vapor and air generated inside the dough, carbon dioxide gas generated by the expanding agent, etc. separate the layers of the dough, and especially heat conduction from the outside to the inside occurs between the outer layer and the inner layer. The gas remains inside, causing the epidermis to separate and undulate from the inside, causing only the epidermis to burn, making it impossible to achieve homogenization as a whole.

However, by making the ventilation holes, the gas generated inside the dough can be vented, so that a homogeneous product can be obtained.

Then, roast in an oven at 180-200°C for 4 minutes.

The moisture content of dough roasted in the oven is 26-27%.

Next, use a guillotine cutter to cut it into a 5 cfIl slab shape, and then use a guillotine cutter to cut it into a 5 (m) square shape.

Then, it was coarsely crushed into 1 crn cube (100 to 1 crn cube) in a fluidized bed dryer.
Dry for 20 minutes at 10°C.

This drying results in a moisture content of 9.5 to 10%.

It is then crushed to the required particle size in rolls used in the flour milling industry and then sieved.

Thus, according to the present invention, bread crumbs or bread crumb analogs can be obtained in a short time without going through the fermentation step, which is the most technically difficult and complicated process among conventional bread crumb manufacturing processes.

Moreover, unlike conventional bread crumbs, the bread crumbs or bread crumb analogs obtained by the production method of the present invention do not undergo a fermentation process, and the amount of water added is as small as 35 to 38%, and the mixing time is about 1 minute. Because it is a manufactured product, only a slight network structure is formed in the gluten, and the degree of gelatinization is high at over 80%, so it has strong mechanical resistance, moisture resistance, frozen storage resistance, and deep-frying resistance. .

Incidentally, the results of comparative measurements of the apparent specific gravity and crushing strength of the product of the present invention and conventional bread crumbs (commercially available) are as follows.

■ Apparent specific gravity Invention product 20, 5 to 0.6 Bread crumb 2 0.2 to 0.3 ■ Breaking strength Invention product: 800 to 1,000 g Bread crumbs: 200 to 400 g Yamagata method: Using a rheometer, diameter 165 CIn A circular plate was pressed at a speed of 2 cIrL per minute against objects to be measured that were placed in a row on a flat surface, and the weight was measured when the objects were broken.

In addition, both the product of the present invention and the bread crumbs to be measured have an average particle size of 1.
．． 5 to 2 dragons were used.

This will be explained below with reference to examples.

Example 100 parts of wheat flour and 36 parts of water were added and mixed using a vertical mixer at 6 rpm for 1 minute to obtain a dough.

Next, the dough was made into a dough with a gap of 17 myn and 10 vm, respectively.

The dough was passed through four sets of rotating metal rollers of 7 mm and 6 mm in order to form a flat dough with a thickness of 6 mm.

Next, use a roller pin to make ventilation holes in 3 places with a depth of 6 mm per 1 cr, and roast them in an oven at 200°C for 4 minutes.
Cut into 5cm slabs using a guillotine cutter.

This was further cut into 5 cm square pieces, and then roughly crushed into 1 cm square pieces.

Next, it was dried in a fluidized bed dryer at 110° C. for 20 minutes and pulverized to obtain extremely high quality bread crumbs or bread crumb analogues with a moisture content of 10% and a degree of gelatinization of 87%.

Claims (1)

[Scope of Claims] 1. Wheat flour or flour to which one or more of starch, protein, oils and fats, emulsifiers, pigments, swelling agents, spices, salt, flavorings, etc. are added, and water is added to the flour. Mix and
A method for producing bread crumbs or bread crumb analogues, which comprises shaping, then roasting, cooling, coarsely crushing, drying, and pulverizing the product. 2. The method for producing bread crumbs or bread crumb analogues according to claim 1, characterized in that water is added so that the moisture content becomes 35 to 38%. 3. The method for producing bread crumbs or bread crumb analogues according to claim 1 or 2, characterized in that mixing is performed for 1 minute using a mixer at 6 orpm. 4. Claim 1, 2 or 3, characterized in that the roasting is carried out in an oven at 180 to 200°C for 4 minutes.
A method for producing bread crumbs or bread crumb analogues as described in 2. 5. The rough crushing is performed using a guillotine cutter to cut into 5cIr1 slabs, then into 5cm squares, and then into 1cm squares. Claims 1 and 2
The method for producing bread crumbs or bread crumb analogs according to item 1, 3 or 4. 6. Bread crumbs or bread crumb-like products according to claim 1, 2, 3, 4, or 5, characterized in that drying is carried out in a fluidized bed dryer at 100 to 110° C. for 20 minutes. How things are manufactured. 7. The method for producing bread crumbs or bread crumb analogues according to claim 1, characterized in that the shaping is carried out by flattening. 8. The method for producing bread crumbs or bread crumb analogues according to claim 1, characterized in that the flattening is carried out by passing the rollers through four sets of rotating rollers whose gaps gradually become narrower. 9. The method for producing bread crumbs or bread crumb analogues according to claim 1 or 8, characterized in that the bread crumbs or bread crumb analogues are spread to a thickness of 6 degrees. 10. The method for producing bread crumbs or bread crumb analogues according to claim 1, characterized in that the shaping is carried out by flattening and then punching ventilation holes.