JPS6119462A - Preparation of break crumb and the like - Google Patents

Abstract

PURPOSE:To obtain bread crumb or the like, having improved palatability, and giving a fried food having soft and meltable texture, by adding an extraction residue of soybean to a raw material composed mainly of wheat flour, and extruding the mixture with a hot press thereby effecting the uniform expansion of the mixture. CONSTITUTION:A raw material composed mainly of wheat flour is mixed with an extraction residue of soybeam (e.g. bean curd refuse) in an amount of 1- 30%, preferably 7-25% based on the wheat fluor. The mixture is extruded with a hot press to obtain the objective bread crumb or the like.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing bread crumbs and bread crumb analogues such as preladders, cracker mills, etc.

[Prior art]

There are three known methods for producing bread crumbs and bread crumb analogues: electrification method, roasting method, and extrusion method.
5% easy to obtain in large quantities continuously and with consistent quality
For reasons such as A, the extrusion method is currently often used.

In the extrusion method for producing bread crumbs or similar products, wheat flour is the main ingredient, and salt, oil, fats, seasonings, etc. are added to the raw material t-feeder, which feeds the raw material to an agitator.
A common method is to add water to %, then extrude it through a heated and pressurized machine such as an extruder, stretch and cut, crush it in a crusher, and finally dry it in a dryer.・ [Problems to be solved by the invention] -.

Bread flour and its analogues are mainly flour whose main ingredient is wheat flour. -However, as dietary habits have diversified recently, requests for bread crumbs and their analogues have also diversified.

Moreover, the bread crumbs obtained by the conventional method had a hard and not crispy texture, partly because it was difficult to achieve uniform puffing.Therefore, attempts were made to improve the texture using additives. However, I haven't been able to get anything that satisfies me.

[Means for solving problems]

By the way, as a result of various researches, the present inventor, Hiromu, has found that uniform puffing can be achieved by using a raw material containing 1-30% of soybean extraction residue added to the flour contained in it, and manufacturing by extrusion. It has been found that it is possible to obtain bread crumbs or bread analogs that improve the crispy texture, provide softness, and provide fried foods that melt in the mouth.

According to the present invention, the above-mentioned bread flour tf is produced using the conventional extrusion method.
The purpose is to improve the properties of ica bread crumb analogues. The raw materials used in the present invention other than the soybean extraction residue are substantially the same as in the conventional method.

Therefore, flour to which small amounts of salt, sugar, oil, emulsifier, baking powder, pH adjuster, etc. are added is used. Wheat flour is advantageously used as the flour, but flours such as barley, rice, corn, and milo, or starches from potatoes, sweet potatoes, etc., as such, or mixtures with wheat flour may also be used.

The soybean extraction residue used in the present invention is so-called okara, and may be either full-fat soybean extraction residue or defatted soybean extraction residue.
Steamed for 30 minutes, the resulting steamed product is filtered, solid-liquid separated by squeezing, etc., and the solid is separated, and generally contains 3-5-1 protein and 2-41 fat. The soybean extraction residue is added in an amount of 1 to 30%, preferably 7 to 25%, based on the flour.

If it is less than 1 qk, the addition has no effect, and if it is more than 50 qk, the soybean odor will remain in the product and the bread crumbs will be round in shape.*
The feeling is hard (undesirable).

“ The conditions for producing bread crumbs and bread crumb-like products according to the present invention are almost the same as those for producing bread crumbs using conventional extrusion methods. Then, the pressure of the extra-y-goo is less than 4 Q Kgf/Cm2, preferably f O ~ 30 Kgf/Cm2.
Treatment time 10-1 at 100°C, preferably 30-80°C
It is 20 seconds.

Bread crumbs and bread crumb analogues prepared before the present invention expand uniformly and give crispy texture to fried foods using them.

Prior to the present invention, it was also known to mix grain flour with a small amount of vegetable protein, particularly soybean protein, to produce bread crumbs (Japanese Unexamined Patent Application Publication No. 58-117).
129927, Japanese Patent Publication No. 49-32939), the above-mentioned effects of the present invention can be achieved for a long time by mixing soybean protein. The reason for this K is not known in detail, but it is presumed that the full-fat soybean extraction residue contains a moderate amount of fibrous material.

Next, examples will be shown to specifically explain the present invention.

Example 1 10 parts of full-fat soybeans were soaked in water for a day and night, and after draining,
Thoroughly milled while adding a small amount of water. The ground juice was placed in a pressure cooker, 100 parts of water was added, and the mixture was heated for 30 minutes until the temperature reached 105'C.

-Then, this was filtered, and the filtered solid matter was pressed to obtain 10 parts of okara (water content: 80%).

To 100 parts of wheat flour (moisture 14%), add 25 parts of okara obtained as described above, 1 part of salt, 1 part of oil, 5 parts of emulsifier α, and 5 parts of water (dough moisture content: 30-)
, manufactured by Unitzuga, USA! -25CP After mixing in the extruder (processing time 60 seconds), pressure 2Q
Kgf/Cm2. .

It was extruded at a temperature of 30°C. The extruded material is cut, cooled and crushed, and passed through a sieve with a mesh size of 4.7 mm.
Obtain the part that overlaps by mm, dry this and make bread crumbs (
121 G of moisture) was obtained.

Example 2 To wheat flour (14% moisture), 20 parts of dried okara obtained in the same manner as in Example 1 (5% moisture),
Cornstarch (moisture 12-) 20 parts, glucose 1 part,
Add 1 part of baking powder and 15 parts of water (dough moisture 21 qb), put it into the same extruder as in Example 1, mix it (processing time 30 seconds), and then apply a pressure of 10 kg.
Extrusion was carried out at f/Cm2 and a temperature of 80°C. The extruded material was cut, cooled and crushed, passed through a sieve with a sieve opening of 70 mm for 0.85 m+ to obtain oat q- parts, which were dried to obtain Breladder (moisture: 9-4 g).

Example 3 10 parts of defatted soybeans were treated in the same manner as in Example 1 to produce okara (okara).
10 parts of water 8 (116) was obtained.

To 100 parts of wheat flour (moisture 14%), add 10 parts of okara obtained as described above, 15 parts of salt, 1 part of glucose, 5 parts of sorbitol and 30 parts of water (dough moisture 37%).
%), and after mixing in the same extruder as in Example 1 (processing time 30 seconds), the pressure was 30 Kgf/Cm.
2. Extruded at a temperature of 90°C. The extruded product was treated in the same manner as in Example 2 to obtain Breladder (water content: 9 fb).

Test Example Bread crumbs obtained in Example 1, 5j! The same method as in Example 1 was used except that concentrated soy protein (proton NA 1-90 manufactured by Fihon Protein@) was used instead of okara. Bread crumbs obtained in the same manner as in Example 1 except that soybean flour was used instead of okara (Comparative Example 2), and bread crumbs obtained in the same manner as in Example 1 except that okara was not added. (Comparative example 5
) and commercially available Nison flour (Comparative Example 4) were subjected to a quality comparison test. The quality items compared were (
1) Shape of breadcrumbs, (2) - Texture when breading and deep-frying lokatsu, ((to) flavor, and (4)
The evaluation was carried out for each color, and the results are shown in the table below.

Claims (1)

[Claims] A method for producing bread crumbs or bread crumb analogues by extruding a raw material whose main component is wheat flour using a heating and pressing machine, characterized by using a raw material in which 1 to 30% of soybean extraction residue is added to the wheat flour in the raw material. A method of producing bread crumbs or bread crumb analogues.