Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/157—Farinaceous granules for dressing meat, fish or the like
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
  • A21D2/186—Starches; Derivatives thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
  • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
  • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
  • A23P20/10—Coating with edible coatings, e.g. with oils or fats
  • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol

Definitions

• the present invention relates to a bread crumb composition for fried food obtained using oxidized starch or acid-treated starch.
• Bread crumbs are processed foods for cooking that are produced by pulverizing bread and drying it as needed, and are used as a coating material for fried foods.
• fried food with bread crumbs which is a type of food containing bread crumbs, is usually coated with flour (so-called dusting powder) on various ingredients, immersed in liquid egg or batter liquid, then attached with bread crumbs and fried.
• flour so-called dusting powder
• Patent Document 1 describes a bread crumb composition comprising 100 parts by mass of dry bread crumbs; 4 to 50 parts by mass of pregelatinized starch and/or powdered protein; and 0.2 to 6 parts by mass of polysaccharide thickener. things are described. The document describes that with this configuration, even if it is directly sprinkled on the material, it adheres easily and reliably, and even when it is fried in a small amount of oil, the material is prevented from warping and scorching.
• Patent Document 2 describes bread crumbs having an oil absorption of 6.8% or less, a bulk density of 0.37 g/cm 3 or less after frying the bread crumbs, and a compressive elastic modulus of 30 to 60 N. Also, bread crumbs having a substantially spindle shape are described.
• the document describes that at least wheat flour and phosphate-crosslinked starch are used as raw materials for bread dough, and that the amount of phosphate-crosslinked starch is 10 to 30% by mass relative to the total amount of wheat flour and phosphate starch in the raw materials.
• this configuration provides a fried food that has a low oil absorption and a crunchy and crispy texture when fried.
• Bread crumbs are preferred because they have a crunchy texture after frying and melt in the mouth without being crumbly.
• conventional bread crumbs have a problem in that the texture deteriorates over time after frying, the crispiness decreases, and the texture becomes crumbly.
• the texture tends to deteriorate when stored in a refrigerator or freezer, or when reheated in a microwave oven.
• Patent Document 1 bread crumbs are produced according to a conventional method using common bread crumb ingredients such as wheat flour, yeast, sugar, salt, and fats and oils, and the bread crumbs themselves have no characteristics.
• Patent Document 2 focuses on the ease of oil draining and the crunchy texture due to the use of phosphate crosslinked starch, but after the passage of time after frying, especially after freezing or refrigerating and heating in a microwave oven. It does not take into consideration the suppression of the feeling and the crumbly feeling. SUMMARY OF THE INVENTION It is therefore an object of the present invention to solve the problems of the prior art.
• the present invention is based on the above findings, and provides a bread crumb composition for fried food containing bread crumbs using cereal flour containing 2.5% by mass or more and 30% by mass or less of oxidized starch and / or acid-treated starch as a raw material for bread dough. It is a thing.
• the bread crumb composition for fried food of the present invention contains bread crumbs.
• This bread crumb uses grain flour containing 2.5% by mass or more and 30% by mass or less of oxidized starch or acid-treated starch as a bread dough raw material.
• oxidized starch or acid-treated starch as a bread dough raw material for obtaining bread crumbs instead of externally adding oxidized starch or acid-treated starch to bread crumbs, the effect of obtaining a coating having good crispness as a whole including bread crumbs can be obtained.
• the oxidized starch is starch oxidized with an oxidizing agent.
• a type of oxidation treatment includes oxidation of hydroxyl groups of starch molecules to carboxy groups.
• the oxidized starch in addition to the oxidation treatment, it may be one that has been subjected to processing other than oxidation treatment represented by acetylation treatment and alpha conversion, or it may be one that has not been subjected to such a treatment. good.
• the type of starch used as a raw material for oxidized starch is not limited, and examples thereof include potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, and rice starch. Preferred are tapioca starch, potato starch and corn starch.
• Oxidized starch can be produced by treating the raw material starch with an oxidizing agent such as sodium hypochlorite or hydrogen peroxide according to a conventional method, or a commercially available product may be used. Since the effect of suppressing the decrease in texture after storage at room temperature, refrigeration or freezing, or after heating in a microwave oven is high, oxidized starch has a viscosity of 0 to 1000 mPa ⁇ at 25 ° C. when made into a 10% by mass aqueous solution. It is preferable to use one having a viscosity of 50 to 250 Pa ⁇ s.
• the viscosity was obtained by mixing and dissolving 10 parts by mass of starch in 90 parts by mass of water at 80 ° C., naturally cooling to 25 ° C., and using a B-type viscometer (TV-25 manufactured by Toki Sangyo Co., Ltd.). A value measured 1 minute after the start of rotation of the rotor under conditions of a rotor M3 and a rotation speed of 12 rpm can be used.
• Acid-treated starch refers to starch that has been treated with an acid such as hydrochloric acid or sulfuric acid.
• the starch used as the raw material for the acid treatment includes those mentioned as the raw material for the acid-treated starch, and waxy corn starch, corn starch, and potato starch are preferred from the viewpoint of versatility.
• the acid-treated starch After storage at room temperature, refrigeration or freezing, or after subsequent microwave heating, the acid-treated starch has a high effect of suppressing the decrease in texture, so the acid-treated starch has a viscosity of 0 to 1000 Pa at 25 ° C. when it is made into a 10% by mass aqueous solution.
• ⁇ s is preferably used, and it is preferable to use 50 to 250 Pa ⁇ s. Viscosity can be measured by a method similar to that described above.
• the amount of oxidized starch and/or acid-treated starch is 2.5% by mass or more and 30% by mass or less in the grain flour that constitutes the raw material for bread crumbs. If the amount of oxidized starch and/or acid-treated starch in the flour constituting the bread dough raw material is less than 2.5% by mass, after storage at room temperature, after refrigerated storage and microwave heating, after frozen storage and microwave heating Even if there is, the crispy feeling is not sufficiently obtained, and the effect of suppressing the crumbly feeling is not sufficient.
• the amount of oxidized starch and/or acid-treated starch is preferably 5% by mass or more, more preferably 10% by mass or more, in the flour constituting the bread dough raw material, which is the raw material for bread crumbs. It is preferably 25% by mass or less, more preferably 20% by mass or less. Above all, it is preferably 5% by mass or more and 25% by mass or less, and particularly preferably 10% by mass or more and 20% by mass or less.
• the amount of oxidized starch and/or acid-treated starch is 2.5% by mass or more and 30% by mass or less
• the grain flour is oxidized starch and/or acid-treated starch among oxidized starch and/or acid-treated starch.
• the term "flour” as used herein includes both grain flour and starch, and starch includes both processed starch and unprocessed starch.
• Grain flour includes those processed such as gelatinization. Examples of the non-gelatinized flour include the examples described later.
• the grain flour that constitutes the bread dough raw material preferably contains crosslinked starch in addition to the above grain flour containing oxidized starch and/or acid-treated starch.
• crosslinked starch examples include phosphate crosslinked starch and adipic acid crosslinked starch. These are those obtained by introducing a phosphate group or an adipic acid group into the hydroxyl group of the starch molecule in raw material starch and cross-linking the starch within or between the starch molecules. It includes starch that has undergone a treatment other than crosslinking treatment, such as crosslinked starch, phosphate monoesterified phosphate crosslinked starch, and acetylated adipic acid crosslinked starch.
• the raw material starch the same materials as those for the oxidized starch described above can be used, and tapioca starch, waxy corn starch, and wheat starch are preferred from the viewpoint of versatility.
• crosslinked starch it is preferable to use starch that has not been subjected to oxidation treatment or acid treatment, and to use starch that has not been subjected to pregelatinization treatment.
• the crosslinked starch can be produced by treating the raw material starch with a phosphorylating agent such as sodium trimetaphosphate or phosphorus oxychloride or an adipic oxidizing agent such as adipic anhydride according to a conventional method, or a commercially available product can be used. good.
• Phosphate crosslinked starch is particularly preferred as the crosslinked starch, since the effect of maintaining the crispness after normal temperature storage, refrigerated or frozen storage, and microwave heating is further increased.
• the amount of crosslinked starch in the grain flour constituting the bread dough raw material which is the raw material of bread crumbs, is 5% by mass or more, it is possible to improve the crispness maintenance after normal temperature storage, refrigerated or frozen storage, and microwave heating. It is preferable because it is easy to obtain a certain effect of suppressing the dry feeling.
• the amount of crosslinked starch in the cereal flour is 25% by mass or less because it has the advantage of having a good crunchiness with less dryness. From these points, it is particularly preferable that the cereal flour contains 5% by mass or more and 25% by mass or less of crosslinked starch, since the effect of maintaining the crispness after storage at room temperature, after refrigeration or freezing, and after microwave heating is further enhanced.
• the amount of crosslinked starch in the cereal flour is preferably 7.5% by mass or more, more preferably 10% by mass or more, preferably 20% by mass or less, and 15% by mass. % or less. Among them, 7.5% by mass or more and 20% by mass or less is more preferable, and 10% by mass or more and 15% by mass or less is particularly preferable.
• the crosslinked starch is preferably 30 parts by mass or more, particularly preferably 50 to 200 parts by mass, and most preferably 75 to 150 parts by mass.
• the grain flour constituting the bread dough raw material preferably contains pregelatinized starch and/or pregelatinized grain flour in addition to the above grain flour containing oxidized starch or acid-treated starch.
• pregelatinized starch and/or pregelatinized flour are preferably used in combination.
• pregelatinized starch examples include raw pregelatinized tapioca starch, pregelatinized potato starch, pregelatinized wheat starch, pregelatinized rice starch, pregelatinized corn starch, and further processed (acetylation, hydroxypropylation, etherification, etc.). Any one of them or a mixture of two or more of them can be used.
• pregelatinized flour examples include pregelatinized wheat flour and pregelatinized rice flour, and any one or two or more of these may be mixed and used.
• pregelatinized starch and/or pregelatinized grain flour it is preferable to use one that has not been subjected to oxidation treatment or acid treatment, and one that has not been subjected to cross-linking treatment.
• pregelatinized starch and/or pregelatinized cereal flour used as a raw material for bread dough in the present invention pregelatinized starch is preferred, and pregelatinized starch derived from cornstarch, wheat starch, and tapioca starch is preferred from the viewpoint of versatility.
• the amount of pregelatinized starch and/or pregelatinized grain flour is 1% by mass or more in the above grain flours, a good effect of improving the crispness after storage at room temperature, after refrigerated or frozen storage, and after heating in a microwave oven can be obtained. , is preferable because the effect of suppressing the crumbly feeling can be easily obtained.
• the amount of pregelatinized starch and/or pregelatinized flour in the cereal flour is 10% by mass or less, it is possible to effectively suppress a decrease in crispness after storage at room temperature, refrigerated or frozen storage, and microwave heating. Moreover, it is preferable because it is also excellent in the effect of suppressing the dry feeling.
• the pregelatinized starch and/or pregelatinized grain flour is contained in an amount of 1% by mass or more and 10% by mass or less in the above grain flour, the oiled bread crumbs, after stored at room temperature, after refrigerated or frozen storage, It is particularly preferable in that the effect of suppressing the crumbly feeling after microwave heating is further increased.
• the amount of pregelatinized starch and/or pregelatinized grain flour of 1% by mass or more and 10% by mass or less means that the flour is pregelatinized starch or pregelatinized flour among pregelatinized starch and/or pregelatinized grain flour. When only flour is used, it is the amount of the component concerned, and when both are used, it is the total amount of both.
• pregelatinized starch and/or pregelatinized cereal flour is more preferably 2.5% by mass or more, more preferably 3.5% by mass or more, and more preferably 8% by mass or less in the cereal flour. It is preferably 6.5% by mass or less, and particularly preferably 6.5% by mass or less. Above all, it is more preferably 2% by mass or more and 8% by mass or less, and particularly preferably 3.5% by mass or more and 6.5% by mass or less, in the above cereal flours.
• pregelatinized starch and/or pregelatinized flour when using pregelatinized starch and / or pregelatinized flour among the above grain flours, oxidized
• the amount of pregelatinized starch and/or pregelatinized flour is preferably 5 parts by mass or more, particularly preferably 10 parts by mass or more and 75 parts by mass or less, based on 100 parts by mass of starch and/or acid-treated starch, and 25 parts by mass. Part or more and 50 mass parts or less is most preferable.
• the bread dough raw material of the bread crumb composition for fried food further contains grain flour as grain flour.
• the grain flour referred to here includes non-gelatinized grain flour.
• the non-gelatinized grain flour include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, soybean flour, and corn flour, and wheat flour is preferable from the viewpoint of taste.
• the content of the non-gelatinized grain flour is preferably 98% by mass or less in the grain flour, particularly 50% by mass or more and 90% by mass or less. It is preferable in that the decrease can be suppressed satisfactorily and the effect of suppressing the crumbly feeling is also excellent, and it is most preferably 60% by mass or more and 80% by mass or less.
• the bread dough raw material of the bread crumb composition for fried food contains non-gelatinized grain flour as grain flour, it is possible to satisfactorily suppress the decrease in crispness after storage at room temperature, refrigerated or frozen storage, and microwave heating.
• the amount of oxidized starch and/or acid-treated starch with respect to 100 parts by mass of non-gelatinized flour is more preferably 7.5 parts by mass or more and 30 parts by mass or less, and more preferably 15 parts by mass or more and 25 parts by mass. Part by mass or less is particularly preferred.
• the amount of the crosslinked starch relative to 100 parts by mass of the non-gelatinized flour is preferably 10 parts by mass or more and 35 parts by mass or less, and preferably 15 parts by mass or more and 30 parts by mass or less.
• the amount of pregelatinized flour and/or pregelatinized starch to 100 parts by mass of non-pregelatinized flour is preferably 2.5 parts by mass or more and 12.5 parts by mass or less, and 5 parts by mass or more and 10 parts by mass. It is preferably not more than parts by mass.
• the bread dough raw material contains one or more protein materials selected from wheat protein, legume protein, milk protein, and egg powder. It is preferable because it is possible to further suppress the reduction of the crispy feeling afterward, and the effect of suppressing the crumbly feeling is further excellent.
• Examples of wheat proteins include gluten, gliadin, and glutenin.
• Examples of legume protein include soybean flour, powdered soybean protein (a powdered product obtained by extracting and pulverizing soybean protein), pea protein, broad bean protein and the like.
• milk proteins include skimmed milk powder, whole milk powder, whey protein such as whey protein concentrate (WPC) and whey protein isolate (WPI), casein protein such as micellar casein concentrate (MCC), milk protein concentrate ( MPC), milk protein isolate (MPI) and the like.
• Examples of egg powder include whole egg powder, egg yolk powder, egg white powder, and the like.
• the protein material preferably has a protein content of 40% by mass or more, particularly preferably 50% by mass or more from the viewpoint of maintaining crispness of the batter, and a protein content of 65% by mass or more and 95% by mass or less. Most preferred.
• any of wheat protein, legume protein, milk protein and egg powder can be effective, but it is preferable to use wheat protein from the viewpoint of achieving both bread-making properties and crispness of the batter. .
• a protein material that is one or more of wheat protein, legume protein, milk protein, and egg powder is added to 0 in terms of protein in a total of 100 parts by mass of cereal flour and the protein material.
• the amount of the protein material is 0.5 parts by mass or more and 5 parts by mass or less, it is possible to particularly effectively suppress the decrease in crispness after storage at room temperature, refrigerated or frozen storage, and microwave heating. It also has excellent anti-sensitivity effect.
• a protein material that is one or more of wheat protein, legume protein, milk protein, and egg powder is added to 100 parts by mass in total of cereal flour and protein material, in terms of protein. It is more preferably contained in an amount of 2 parts by mass or more, more preferably 2 parts by mass or more, more preferably 4 parts by mass or less, and particularly preferably 3 parts by mass or less. Above all, it is more preferably contained in an amount of 1 part by mass or more and 4 parts by mass or less, and particularly preferably in an amount of 2 parts by mass or more and 3 parts by mass or less.
• the raw material for bread dough preferably contains an emulsifier in order to further effectively enhance the effect of suppressing a decrease in crispiness and a crumbly feeling in the present invention.
• Emulsifiers include glycerin fatty acid esters, organic acid monoglycerides (acetic acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, etc.), polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan.
• Fatty acid ester sucrose fatty acid ester, lecithin, enzyme-treated (degraded) lecithin, sterol, swingolipid, saponin, yuccaform extract, quillaya extract, bile powder, sodium caseinate, calcium stearoyl lactylate, sodium stearoyl lactylate, polysorbate, octenyl succinate
• acid starch and salts thereof eg, sodium salts
• the content of the emulsifier in the bread dough raw material is preferably 1 part by mass or more, preferably 2 parts by mass or less, and particularly 1 It is preferable that the amount of the emulsifier is from 1 part by mass to 2 parts by mass because the excellent effect of suppressing deterioration of texture after normal temperature storage, refrigerated or frozen storage, and microwave heating by using the emulsifier can be obtained.
• the amount of the emulsifier with respect to the total 100 parts by mass of the flour and the emulsifier is more preferably 1.3 parts by mass or more, more preferably 1.7 parts by mass or less, and 1.3 parts by mass or more and 1.7 Part by mass or less is most preferred.
• the proportion of cereal flour in the total amount of solids in the raw material for bread dough is preferably 85% by mass or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more.
• the solid content as used herein refers to the total amount of components other than water and fats and oils.
• the method for producing bread from the dough is not particularly limited, but a method of baking or a method of extrusion molding with an extruder is preferable in terms of maintaining crispness of the batter. In this specification, extrusion molding by an extruder is also referred to as "extruder molding".
• the roasting method and the electrode method there are generally two methods, the roasting method and the electrode method, and either method may be used. Fermentation is preferably carried out before baking. A firing temperature of 150 to 200° C. is usually suitable.
• the amount of water used in the dough is preferably 50 to 90 parts by weight, more preferably 60 to 80 parts by weight, per 100 parts by weight of the flour used in the dough.
• the amount of water referred to here may be the amount of water in an aqueous liquid such as milk or a seasoning liquid, instead of the amount of water itself (the same applies to the amount of water used in extruder molding, which will be described later).
• extrusion molding by an extruder is performed by charging the bread dough raw material powder (hereinafter also referred to as "mix powder") and liquid (preferably water, milk, aqueous liquid such as seasoning liquid), and pressurizing the inside of the barrel. and extruded while heating to expand.
• the amount of liquid to be used preferably the amount of water, is preferably 20 to 60 parts by mass, more preferably 30 to 50 parts by mass, based on 100 parts by mass of cereal flour of mixed flour (cereal flour used for dough). be.
• the flow rate of the mixed powder in the extruder is not particularly limited, but is preferably 5 kg/h to 35 kg/h, more preferably 10 kg/h to 25 kg/h.
• the barrel temperature of the extruder after the bread dough ingredients such as mix flour and water are charged into the extruder is preferably 70°C to 110°C, more preferably 80°C to 100°C.
• the above temperature is the temperature of the jacket portion of the barrel.
• the rotation speed of the screw in the barrel after the dough material is put into the extruder is, for example, preferably 75 rpm to 300 rpm, more preferably 100 rpm to 250 rpm.
• the extruder used to produce the bread crumb composition of the present invention may be single-screw or twin-screw, but a twin-screw extruder is preferably used in order to obtain more uniformly puffed bread crumbs.
• the bread that has been baked or extruded with an extruder is appropriately pulverized into bread crumbs. If necessary, it may be subjected to drying before pulverization.
• the bread crumbs may be either fresh bread crumbs or dried bread crumbs, and dry bread crumbs are preferable because they exhibit particularly excellent effects.
• the specific volume (in terms of dry matter) of the baked bread is preferably 3.0 ml/g or more and 5.0 ml/g or less.
• the specific volume of the bread (on a dry matter basis) is preferably 3.0 ml/g or more in terms of good crispness, and is preferably 5.0 ml/g or less in terms of maintaining crispness.
• the specific volume can be measured by the method described in Examples below.
• the expansion degree of the baked bread is 1.2 or more. 8 or less is preferable.
• the expansion degree of the bread is preferably 1.2 or more in terms of good crispness, and is preferably 1.8 or less in terms of maintaining crispness.
• the degree of swelling can be measured by the method described in Examples below.
• the length of the maximum length of the line segments crossing the extrusion port and the line crossing the cross section perpendicular to the extrusion direction for the extruded bread Find the ratio of the maximum length of the line segment to the length of the line segment.
• the bread crumb composition of the present invention may consist of bread crumbs alone, or may contain other ingredients in addition to bread crumbs.
• Other ingredients include cereal flours, protein materials, emulsifiers, baking powder, thickening polysaccharides, oils and fats, pigments and the like.
• cereal flours, the protein material, and the emulsifier those mentioned above as the constituent components of the bread dough used for producing the bread crumbs can be used without particular limitation.
• the proportion of bread crumbs obtained from the bread dough raw material in the bread crumb composition is preferably 20% by mass or more, more preferably 30% by mass or more.
• the total amount of the bread crumbs and grain flours other than the bread crumbs in the bread crumb composition is preferably 50% by mass or more, more preferably 65% by mass or more.
• Grain flour other than the bread crumbs is preferably 50 to 150 parts by mass, more preferably 75 to 125 parts by mass, relative to 100 parts by mass of the bread crumbs.
• the method of using the bread crumb composition for fried food of the present invention is not particularly limited, and the bread crumb composition for fried food may be attached directly to materials such as meat, seafood, and vegetables, or dusting flour and / or batter may be attached.
• a bread crumb composition for deep-fried foods may be applied after the baking.
• the material to which the coating material is adhered in this way is oiled.
• Conventionally known types and amounts of frying oil used for oil adjustment temperature and oil adjustment can be used without particular limitations.
• the present inventors have found that by using cereal flour containing 2.5% by mass or more and 30% by mass or less of oxidized starch or acid-treated starch as a raw material for bread dough, an unprecedented effect of improving texture can be achieved.
• the chemical properties and internal structure of bread crumbs that have been oiled are complexly entwined with many factors, and an extremely large amount of economic expenditure and time are required to analyze these factors.
• there is no known method for measuring the crispy and crumbly texture of bread crumbs that have been oiled and it takes significantly excessive economic expenditure and time to establish a new measuring method.
• Method 1 Production of baked bread
• wheat flour soft flour, manufactured by Nisshin Flour Milling Co., Ltd., product name “Flower”
• processed starch manufactured by Nihon Shokuhin Kako Co., Ltd., product name “Nisshoku” Batter Starch #200N
• emulsifier
• ⁇ Preparation of fried chicken> As an ingredient, a plurality of 80 g pieces of cut chicken thigh meat were prepared. After marinating the chicken thighs, sprinkle with processed starch ("Nisshoku batter starch #200N" manufactured by Nihon Shokuhin Kako Co., Ltd.), further immerse in the above-mentioned batter, and then apply the above-mentioned blend to the entire surface of the chicken thighs. Dermix was applied. The chicken thigh thus prepared is fried for 2 minutes in edible oil at a temperature of 175 ° C. After taking a bench time of 1 minute, it is further fried for 2 minutes in edible oil at a temperature of 175 ° C. to produce fried chicken. did. In addition, the evaluation criteria and the texture were adjusted among the panelists in advance.
• the fried batter of each example prepared using cereal flour containing 2.5% by mass or more and 30% by mass or less of oxidized starch or acid-treated starch as a raw material for bread dough was stored at room temperature after cooking. After refrigerated storage and microwave heating, and after frozen storage and microwave heating, oxidized starch or acid-treated starch was not used, or the blending ratio had an excellent texture compared to the fried batter of each comparative example using cereal flour outside the above range as a raw material for bread dough.
• cross-linked starch or pregelatinized grain flour as shown in Table 3, protein material as shown in Table 4, and emulsifier as shown in Table 5 are blended at predetermined blending ratios to improve the texture of the fried batter. can be effectively improved.
• Dried bread crumbs were obtained from the resulting bread in the same manner as in Examples 1 to 29 and Comparative Examples 1 to 4 (dried bread crumbs of the second control example and Example 30). The same as Examples 1 to 29 and Comparative Examples 1 to 4 mentioned above, except that the dried bread crumbs of Example 30 obtained were changed to the dried bread crumbs of the second comparative example obtained by extruder molding. As a result, the following evaluation points were obtained.
• the deterioration of the texture is suppressed even after a long period of time after frying, and it is possible to maintain a coating with good crispness and less dry texture.
• the bread crumb composition for fried food of the present invention after being stored at room temperature, after being stored in a refrigerator, or after being stored frozen, especially after being heated in a microwave oven after storage by these methods, while having good crispness A texture with less dry texture can be maintained.

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• 2023
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