JPS5950292B2 - Method for producing bread crumbs with excellent shelf life - Google Patents

Description

[Detailed Description of the Invention] This invention provides a method for producing bread crumbs with excellent shelf life, in particular, vacuum-cooling baking bread for bread crumb production that is still hot, and then introducing gaseous alcohol to return it to normal pressure. The present invention relates to a method for producing bread crumbs with excellent shelf life, which comprises introducing alcohol into the bread structure.

Bread crumbs are usually made by adding flour, water, yeast, salt, yeast food,
Auxiliary materials such as fats and oils and sugars are added, kneaded and fermented at around 28℃ for an appropriate time, then leveled, molded, second fermented, heated by roasting method or energization method to make bread crumbs. After baking, it is allowed to cool naturally, and then pulverized and sized using a pulverizer to produce fresh bread crumbs or dried bread crumbs.

However, according to the results of bacteriological behavior research in the bread crumbs obtained in this way, the number of bacteria increases during the natural cooling of the bread crumbs, and the number of bacteria in the finished bread crumbs increases.
The number of bacteria will be about 04 to 106.

The number of bacteria in bread crumbs was ignored while bread crumbs were attached to the surface of fried foods and sold on a small scale because fried foods were heated to 150 to 180 degrees Celsius by deep-frying. With the development of processed foods and chilled foods in the restaurant industry, these foods have come to be marketed in large quantities, and the harmful effects of microorganisms contained in bread crumbs have become apparent during the storage period.

In particular, in the case of raw bread flour, if there are a large number of bacteria, it cannot be distributed at room temperature, and even if it is distributed at low temperatures, microorganisms such as bacteria and yeast will cause its storage stability to be extremely poor.

In particular, residual yeast remains even when raw bread crumbs are stored under anaerobic conditions by enclosing a deenzyme agent or by gas replacement.
Gas is generated by fermentation using the small amount of enzyme remaining.

Therefore, there is a demand for bread crumbs with a small number of bacteria in the frozen food and refrigerated food industries.

Previous attempts have been made to forcefully cool baked bread by placing it in a low-temperature refrigerator as a way to reduce the number of bacteria in bread crumbs. In addition to the disadvantage that the water vapor that rises and is generated frosts the heat exchanger of the cooler and reduces the heat exchange capacity, the time required for cooling to between 50 and 30 degrees Celsius, which is suitable for bacterial growth, is The disadvantage is that bacteria can grow inside the bread because of its length.

In order to overcome the above-mentioned drawbacks, the inventor of this application placed the still-hot bread for making bread crumbs in a vacuum state, and rapidly cooled the bread by the latent heat taken away when the moisture contained in the bread evaporated. Furthermore, we proposed a method for producing bread crumbs characterized by improving storage stability by using carbon dioxide gas when returning the bread crumbs to normal pressure.

(Patent Application Publication No. 33560 of 1982) In the above invention, it is proposed to further improve the preservability by crushing the cooled bread in a carbon dioxide gas stream.

The inventor conducted further research based on the above invention and completed this invention.

An object of the present invention is to provide a method for producing bread crumbs with a low number of bacteria and excellent shelf life.

This invention involves adding necessary auxiliary materials to antiphase flour and kneading it.
In the method of manufacturing bread crumbs, which involves vacuum cooling fermented and baked bread while it is still hot, and then crushing it, alcohol in the form of gas or smoke is introduced into the cooling device that is in a reduced pressure state after cooling. A method for producing bread crumbs comprising improving the shelf life of bread crumbs by restoring the pressure to normal pressure, and using gaseous alcohol or a mixed gas of alcohol and carbon dioxide gas in the form of fumes instead of the gaseous alcohol mentioned above. This is a method of producing bread crumbs that reduces the risk of explosion during operation.

In this invention, moisture is evaporated by placing bread baked in a conventional manner in a vacuum state while it is still hot, but the latent heat of evaporation (53
9 calories) is provided by the baked bread, which cools the baked bread.

In this invention, it is necessary to cool the baked bread within as short a time as possible, so from this point of view it is preferable that the degree of pressure reduction when placed in a vacuum state is as low as possible.

The general degree of reduced pressure is 760 mmH9 or less (preferably 75
5 to 760 mmH, 9).

In this invention, since the baked bread is cooled by the latent heat of vaporization necessary for evaporating water, the baked bread needs to have a certain moisture content.

A suitable moisture content in baked bread is usually between 38 and 40 inches.

In this invention, gaseous alcohol is used to restore normal pressure to a cooler placed in a vacuum state.

As the alcohol, sterilizing alcohol, ethyl alcohol, isopropyl alcohol, and propylene glycol can be used, but ethyl alcohol is preferably used in terms of safety, evaporability, and cost.

As a means of gasifying alcohol, evaporation by heating, atomization by spraying, jet nozzle, and other atomization methods can be used. However, when using a mixed gas of alcohol and carbon dioxide, Means for evaporating alcohol in a carbon dioxide gas stream and means for atomizing alcohol with carbon dioxide gas can be used.

When gaseous alcohol is used in this invention to restore vacuum to a cooling device that is in a vacuum state, care must be taken to the explosive limit of alcohol in air.

The explosive limit of ethyl alcohol in air is 3.3~
19 capacity, and isopropyl alcohol is 2.0~
Since propylene glycol has a volume ratio of 12.7% by volume and 2.6 to 12.5% by volume, it is generally used above the explosive limit.

According to this invention, baked bread is placed in a vacuum cooling device and the pressure is reduced.
When a vacuum is created, the moisture contained in the air cells inside the bread block evaporates, breaks the bread air cell membrane, and is discharged outside the bread system.The latent heat of evaporation when this moisture evaporates causes the bread to spread uniformly and rapidly to the inside. is cooled to

For example, bread for bread crumbs baked according to the conventional method is 98~
If it is vacuum cooled while still hot at about 65°C, it can be cooled down to 15°C in about 20 minutes.

Therefore, according to the present invention, it is possible to rapidly pass through the temperature range of 30 to 50°C, which is suitable for the growth of microorganisms such as bacteria, and therefore bread crumbs with a small number of bacteria can be obtained.

During this vacuum cooling, as mentioned above, many holes are formed on the surface of the bread that communicate with the inside and outside of the bread, but after cooling, gaseous alcohol or a mixed gas of alcohol and carbon dioxide gas is introduced into the vacuum cooling device. These gases can be forced into the bread block through the perforated passages formed on the bread surface.

Due to the introduction of gaseous alcohol, no increase in the number of bacteria was observed when storing non-alcohol.

When gaseous alcohol is introduced into a vacuum cooling device under reduced pressure, there is a risk of explosion depending on the mixing ratio with air. Since it becomes possible to operate in the absence of carbon dioxide, the danger of explosion is eliminated, and the coexistence of alcohol and carbon dioxide also makes it possible to further improve the shelf life of bread crumbs.

The bread that has been cooled in this manner is crushed in a crusher, and by performing the crushing in an air stream of gaseous alcohol, carbon dioxide, or alcohol-carbon dioxide, bacterial contamination of the bread crumbs during crushing is prevented. As a result, the shelf life of the bread crumbs can be further improved.

If a mixed gas of alcohol and carbon dioxide gas is used at this time as well, it is possible to avoid the risk of explosion due to the coexistence of alcohol gas and air, as described above.

The bread crumbs thus obtained can be placed in a gas-permeable or gas-impermeable synthetic resin bag and filled with an inert gas or an oxygen absorber to produce fresh bread crumbs that can be distributed at room temperature.

Furthermore, if this bread crumb is further dehydrated and dried, a product with an extremely low number of bacteria (and a good shelf life) can be obtained.

Next, specific examples of the present invention will be explained in Examples, but the present invention is not limited by the Examples.

Example 1 140 kg of flour, 4 kg of yeast, 200 kg of yeast food
．． 91 Mix and knead 78 kg of water, ferment at 28℃ for 2 to 4 hours, transfer to the mixer again, and mix 60 flour with 9, 3 kg of carbohydrates,
3 kg of fats and oils, 3800 g of salt, and 36 kg of water were added, kneaded again, and fermented.

After that, the dough was divided into a certain amount, leveled and molded, and further fermented at 28℃ for 40 to 50 minutes.
Baking was performed for 30 to 35 minutes in a bread oven adjusted to ℃.

Next, the baked hot bread was immediately placed in a vacuum cooling can and sealed, and the inside of the can was evacuated to 755 mmH9 using a vacuum pump via a cooling condenser.

This reduced pressure lowers the boiling point of the water contained in the bread,
As the moisture evaporated, the bread was rapidly cooled from the inside due to latent heat of vaporization, and was able to cool down to 15° C. in 20 minutes.

A mixed gas of ethyl alcohol and carbon dioxide gas is introduced into the can,
A mixed gas was injected into the bread vesicles, and the bread was ground into raw bread crumbs, which were dried and stored as dry bread crumbs for a long period of time in a state where they could be distributed at room temperature, but no increase in the number of bacteria was observed.

Immediately after baking, bread has a moisture content of 38 to 40 parts, but by vacuum cooling, about 6 parts of water evaporates, so the moisture content of the raw bread crumbs obtained is 32 to 34 parts, which makes the crushed bread crumbs less noticeable. In addition, the resulting raw bread crumbs had excellent mechanical suitability.

Example 2 Bread was kneaded and fermented in the same manner as in Example 1, then placed in an electrified bread baking box, leveled and molded, and heated at 28°C for 40 minutes.
After fermentation for ~45 minutes, the electrode plate was energized.

The baked bread (98°C) was immediately placed in a vacuum cooling device and sealed, and the inside of the device was evacuated via a cooling condenser using a vacuum pump.

As a result, the moisture contained in the bread immediately evaporated and was rapidly cooled.

After vacuum cooling, a mixed gas of ethyl alcohol and carbon dioxide gas was introduced into the cooling device to return the inside of the device to normal pressure, thereby injecting the mixed gas into the bread cells.

The obtained bread was crushed in a flow of the same ethyl alcohol-carbon dioxide gas mixture in a pulverizer which had been replaced with an ethyl alcohol-carbon dioxide gas mixture in advance.

This energized bread is a roasting type (there are 4 bread blocks compared to each other).
Since it is ~5 times larger, it is usually difficult to cool it to the inside, and it is easy to maintain a temperature suitable for bacterial growth (which results in a significantly large number of bacteria), but if you use this method to cool it, it will uniformly reach the inside in about 20 minutes. It was possible to economically produce large quantities of chilled raw bread flour with an extremely low number of bacteria, as well as bread flour with a low number of bacteria by drying it.

Claims (1)

[Scope of Claims] 1. A method for producing bread crumbs, which comprises adding necessary auxiliary materials to inverse wheat flour, kneading it, fermenting it, baking it, cooling it in vacuum while it is still hot, and then crushing it. A method for producing bread crumbs with excellent shelf life, which is characterized by introducing gaseous or smoky alcohol into a cooling device which is then kept in a reduced pressure state. 2. The method according to claim 1, wherein a mixed gas of gaseous alcohol and inert gas is used as the gaseous alcohol. 3. The method according to claim 2, wherein the inert gas in the mixed gas is carbon dioxide. 4. The method according to claim 2, wherein the inert gas in the mixed gas is nitrogen gas. 5. The method according to any one of claims 1 to 4, characterized in that the alcohol is ethyl alcohol.