JPS594980B2 - Method for producing bread crumbs or bread crumb analogues - Google Patents
Method for producing bread crumbs or bread crumb analoguesInfo
- Publication number
- JPS594980B2 JPS594980B2 JP51040315A JP4031576A JPS594980B2 JP S594980 B2 JPS594980 B2 JP S594980B2 JP 51040315 A JP51040315 A JP 51040315A JP 4031576 A JP4031576 A JP 4031576A JP S594980 B2 JPS594980 B2 JP S594980B2
- Authority
- JP
- Japan
- Prior art keywords
- bread
- analogues
- crumb
- bread crumbs
- crumbs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Landscapes
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】
本発明はパン粉若しくはパン粉類似物の製造方法に関し
、その目的とするところは機械耐性、耐湿性、冷凍貯蔵
耐性、油揚耐性の大きいパン粉若しくはパン粉類似物を
簡単な工程で短時間に製造する方法を提供することにあ
る。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.
従来、パン粉の製造方法には中種法、直押短時間法、フ
ルフレーバー法などがあった。Traditionally, methods for producing bread crumbs include the medium-dough method, direct pressing method, and full-flavor method.
然しなから、これらの方法は何れもその工程が、混合、
発酵、分割、まるめ、プルファー、整形、型詰、ホイロ
、焙焼、冷却、粉砕、乾燥、冷却、篩別と複雑多岐にわ
たるため、パン粉の製造には長時間を要し、就中発酵時
間はそれのみをとっても1〜2.5時間を必要とするも
のであった。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.
しかも、斯る従来法は、イースト菌等の発酵剤の使用上
水の添加量を相当多く(50%以上)、かつ小麦粉との
混合時間も相当長く(約20分)せざるを得なかったた
め、グルテンの網状構造が強固に形成され、アルファ化
度が低い(60%前後)ものとならざるを得なかった。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%).
従って、従来法で得られたパン粉は、スポンヂ状の小塊
になり、吸湿性が犬であり、形が崩れ易く(特に自動パ
ン粉付機を用いた場合)、かつ油揚に際し油を吸収する
量が非常lこ大きく、特に魚介類等のフライ材料にまぶ
した状態で冷凍しておき、必要の都度取り出して油揚し
た場合lこ変質、変色して味覚をそそる外観を損じる外
、パン粉本来の香味をも保持できない虞れがあった。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
そこで、本発明者は斯る従来法の欠点を解決するため種
々研究を行った結果、発酵を行うことなく、製造工程が
簡単で短時間にパン粉若しくはパン粉類似物を製造し得
る新規な製法を完成したと共に、従来のパン粉の欠点と
された前記の如き、機械耐性、耐湿性、冷凍貯蔵耐性、
油揚耐性の問題を併せて解決したものである。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.
すなわち本発明は小麦粉又は小麦粉にデンプン、蛋白質
、油脂類、乳化剤、色素、膨張剤、香辛料類、食塩、呈
味料類などの一種又は二種以上を加えたものに、水分含
量35〜38%となるようlこ水を加え、混合してドウ
を作成・成型し、次いで190℃〜200℃で4分間オ
ーブンで焙焼し、冷却後粗砕し乾燥・粉砕することを特
徴とするパン粉若しくはパン粉類似物の製造方法である
。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.
以下本発明について具体的に説明する。The present invention will be specifically explained below.
本発明に使用される原料は小麦粉を主原料とし、デンプ
ンとしては例えばコーンスターチ、バレイショデンプン
、φ麦デンプンなどが挙げられ、蛋白質としては例えば
大豆からの抽出蛋白質、グルテン、卵白が挙げられる。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.
油脂類としては、大豆油、牛脂、豚脂、ショートニング
が挙げられる。Examples of fats and oils include soybean oil, beef tallow, lard, and shortening.
乳化剤、色素、膨張剤、香辛料類、糖質、食塩、呈味料
類の一種又は二種以上を加えたものも本発明における原
料として使用することが出来る。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.
上記原料に水を加えて水分含量35〜38%になるよう
水分を調節し、次いで加えた水が原料に吸収され、原料
と原料が手で握ったときにボロボロ落下せずに固まりに
なる程度、すなわちグルテンの網状構造が軽度に形成さ
れる程度に混合する。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.
この場合、6orpmのミキサーを用いれば混合時間は
1分間程で充分である。In this case, if a 6-orpm mixer is used, a mixing time of about 1 minute is sufficient.
この段階でグルテンの網状構造が充分形成されると出来
上がったパン粉は硬い食感を呈するようになるほか前記
の如き欠点を具現することになる。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.
次に、斯る場合によって得られたドウを成型するが、こ
の成型は扁平状のドウに伸展して行なうのが好ましく、
この場合1対の金属性回転ローラーの間隙を通過させる
ことlこよりドウを扁平状に伸展させる。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.
1対の金属性回転ローラーは第一段、第二段、第三段、
第四段の四セット使用する第一段ローラーの間隙は20
〜161mとし第二段ローラーの間隙は12〜10mm
とする。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.
第三段ローラーの間隙は8〜7mmとする。The gap between the third stage rollers is 8 to 7 mm.
最終の第四段ローラーは6mmとする。The final fourth stage roller is 6 mm.
以上のように伸展工程を4段階に分けて伸展することに
より、組織に方向性を与えることができ、一方ローラー
から与えられる摩擦力と摩擦抵抗はドウの外面に於て強
くドウの中心部分に近ずくにつれ/]−さくなるため、
ドウ(こづれが生じ、とのドウに生じたづれが層状とな
りパン粉として要求される調理機能例えばコロモの見ば
え、舌触に良好な結果を与える。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.
また、ドウの成型としては扁平状に伸展するのみならず
、更tこ通気孔を穿設して行なうのがより望ましく、こ
の場合扁平状に伸展させたドウにローラーピンで1CI
!当り3ケ所、深さ6龍の通気孔を穿つのが効果的であ
る。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.
一般にドウをオーブンで焙焼した場合、内部に発生する
水蒸気及び空気、膨張剤によって発生する炭酸ガス等が
ドウの層を分離させ、特に外側より内側ζζ熱の伝導が
生ずるために表皮と内層間にガスが留り、表皮が内部よ
り分離起伏を起こして表皮のみが焦げ、全体の均質化が
得られない。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.
然しなから当該通気孔を穿つことによりドウ内部に発生
するガスを発散させることができるため、均質な製品を
得ることができる。However, by making the ventilation holes, the gas generated inside the dough can be vented, so that a homogeneous product can be obtained.
次いで180〜200℃のオーブンで4分間焙焼する。Then, roast in an oven at 180-200°C for 4 minutes.
オーブンで焙焼されたドウの水分は26〜27%になる
。The moisture content of dough roasted in the oven is 26-27%.
次いでギロチンカッターで5cfIlのスラブ型に切り
さらにギロチンカッターで5(mの角型に切る。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.
次いで1crn角(こ粗砕し流動層乾燥機で100〜1
10℃で20分間乾燥する。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.
この乾燥で水分が9.5〜lO%となる。This drying results in a moisture content of 9.5 to 10%.
次いで製粉工業で使用されているロールで必要とされる
粒度(こ砕き、次いで篩別する。It is then crushed to the required particle size in rolls used in the flour milling industry and then sieved.
かくして本発明によれば、従来のパン粉製造工程中最も
技術的fこ困難でかつ工程を複雑多岐にしていた発酵工
程を経ることなしに短時間にパン粉若しくはパン粉類似
物を得ることができる。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.
しかも、本発明製造方法によって得られたパン粉若しく
はパン粉類似物は、従来のパン粉と異なり発酵工程を経
ず、かつ水の添加量も35〜38%と少なく、またその
混合時間も1分間程で製造されるものであるため、グル
テンには軽度の網状構造しか形成されず、アルファ化度
も80%以上と高くなるため、機械耐性、耐湿性、冷凍
貯蔵耐性、油揚耐性に強い品質を保有する。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. .
因に、本発明品と従来パン粉(市販品)の見掛比重並び
lこ破壊強度を比較測定した結果は次の通りである。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.
■ 見掛比重
本発明品二〇、5〜0.6
パン粉二0.2〜0.3
■ 破壊強度
本発明品:800〜1,000g
パン粉:200〜400g
山側定法:レオメーターを用い直径165CInの円鈑
を毎分2cIrLの速さで、平面に一列に静置した測定
物に押圧し、測定物が破壊したときの重量で測定した。■ 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.
尚、測定物たる本発明品及びパン粉は何れも平均粒径1
.5〜2龍のものを用いた。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.
以下実施例を挙げて説明する。This will be explained below with reference to examples.
実施例
小麦粉100部lこ水36部を加え、縦型ミキサーを用
い、6orpmで1分間混合してドウを得る。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.
次にこのドウを、間隙が各々17myn、 10vm。Next, the dough was made into a dough with a gap of 17 myn and 10 vm, respectively.
7mm、6mmの四組の金属回転ローラー間に、順lこ
挿通せしめ、厚さ6朋の扁平状ドウとする。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.
次いで、ローラーピンで1cr/を当り3ケ所深さ6朋
の通気孔を穿ち、200℃のオーブンで4分間焙焼し、
ギロチンカッターで5cmのスラブ型に切断する。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.
これを更に5cm角(こ切断し、次いで1cr11角に
粗砕する。This was further cut into 5 cm square pieces, and then roughly crushed into 1 cm square pieces.
次に流動層乾燥機で110℃20分間乾燥し、粉砕した
結果、水分含量lO%、アルファ化度87%の極めて良
質なパン粉若しくはパン粉類似物を得た。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)
化剤、色素、膨張剤、香辛料類、食塩、呈味料類などの
一種または二種以上を加えたものに、水を加えて混合・
成型し、次いでこれを焙焼、冷却・粗砕・乾燥・粉砕す
ることを特徴とするパン粉若しくはパン粉類似物の製造
方法。 2 水分含量35〜38%となるように水を加えること
を特徴とする特許請求の範囲第1項記載のパン粉若しく
はパン粉類似物の製造方法。 3 混合を6orpmのミキサーで1分間行なうことを
特徴とする特許請求の範囲第1項又は第2項記載のパン
粉若しくはパン粉類似物の製造方法。 4 焙焼を180〜200℃のオーブンで4分間行なう
ことを特徴とする特許請求の範囲第1項第2項又は第3
項記載のパン粉若しくはパン粉類似物の製造方法。 5 粗砕をギロチンカッターで、5cIr1のスラブ型
に切り、次いで5cm角型に切り、更に1cm1角にし
て行なうことを特徴とする特許請求の範囲第1項、第2
項、第3項又は第4項記載のパン粉若しくはパン粉類似
物の製造方法。 6 乾燥を100〜110℃の流動層乾燥機で20分間
行なうことを特徴とする特許請求の範囲第1項、第2項
、第3項、第4項又は第5項記載のパン粉若しくはパン
粉類似物の製造方法。 7 成型を扁平に伸展して行なうことを特徴とする特許
請求の範囲第1項記載のパン粉若しくはパン粉類似物の
製造方法。 8 扁平伸展を徐々に間隙の狭小となる四組の回転ロー
ラー間に挿通せしめて行なうことを特徴とする特許請求
の範囲第1項記載のパン粉若しくはパン粉類似物の製造
方法。 9 厚さ6關に伸展することを特徴とする特許請求の範
囲第1項又は第8項記載のパン粉若しくはパン粉類似物
の製造方法。 10成型を扁平に伸展し、次いで通気孔を穿設して行な
うことを特徴とする特許請求の範囲第1項記載のパン粉
若しくはパン粉類似物の製造方法。[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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP51040315A JPS594980B2 (en) | 1976-04-12 | 1976-04-12 | Method for producing bread crumbs or bread crumb analogues |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP51040315A JPS594980B2 (en) | 1976-04-12 | 1976-04-12 | Method for producing bread crumbs or bread crumb analogues |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS52125648A JPS52125648A (en) | 1977-10-21 |
JPS594980B2 true JPS594980B2 (en) | 1984-02-02 |
Family
ID=12577171
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP51040315A Expired JPS594980B2 (en) | 1976-04-12 | 1976-04-12 | Method for producing bread crumbs or bread crumb analogues |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS594980B2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59173040A (en) * | 1983-03-22 | 1984-09-29 | 雪印食品株式会社 | Production of bread crumb-like product |
JP5215280B2 (en) * | 2009-11-19 | 2013-06-19 | 日清フーズ株式会社 | Non-fly clothing |
WO2020110307A1 (en) * | 2018-11-30 | 2020-06-04 | 日清フーズ株式会社 | Batter for fried food |
-
1976
- 1976-04-12 JP JP51040315A patent/JPS594980B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS52125648A (en) | 1977-10-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US3911142A (en) | Process for preparing a protein snack food and the resulting product | |
JPS61280242A (en) | Production of pasta | |
EP0505477A1 (en) | Microwaveable bakery product | |
JPS6352868B2 (en) | ||
JP2003513678A (en) | Method for producing sheet-like potato dough from raw storage potatoes | |
JP3202900B2 (en) | Method for producing snack pellets and puffed snacks | |
JP3014040B2 (en) | Dietary fiber bread and method for producing the same | |
US6042866A (en) | Preparation of instant fried noodles | |
JPS594980B2 (en) | Method for producing bread crumbs or bread crumb analogues | |
JP3153424B2 (en) | Heat-treated flour for frying and method for producing the same | |
KR101457265B1 (en) | Manufacturing method of nonglutinous rice cake for frying only | |
JP3054969B2 (en) | Food production method using noodle skin suitable for microwave heating | |
JPS6025102B2 (en) | Method for producing bread crumbs or bread crumb analogues | |
JP2879213B1 (en) | Chips made from salmon trout | |
JPS5824109B2 (en) | Method for producing batter for deep-fried foods | |
JP3173923B2 (en) | Pizza crust, pizza-like food and method for producing the same | |
JP2006101702A (en) | Method for producing bread | |
JPH06113715A (en) | Tortilla containing cereal grain, its preparation and mix for tortilla containing cereal grain | |
JP2987369B1 (en) | Manufacturing method of dried noodles | |
JP2757033B2 (en) | Corn tortias and method for producing the same | |
JPS597294B2 (en) | How to make croutons | |
JP2003000171A (en) | Thin pastry sheet of harumaki, method for producing the same, frozen food for harumaki and harumaki | |
JP2884012B2 (en) | Bakery products | |
JPS6113787B2 (en) | ||
KR20230076663A (en) | Method of Preparing Frozen Dumpling Using Oven Baking Process |