JP4922153B2 - Method for reducing oil absorption of bread crumbs, method for producing bread crumbs and bread crumbs - Google Patents

Description

  The present invention relates to a method for reducing the oil absorbency of bread crumbs without using a special additive, a method for producing bread crumbs having low oil absorption using the method, and the bread crumbs.

Fried foods such as tonkatsu, croquettes, fried shrimp, fried oysters, and fried white fish are widely accepted not only in the home but also in the food service industry due to the good texture and fragrance unique to bread crumbs and fats and oils. It is food.
As a garment for frying foods that are made by applying bread crumbs to various ingredients, 1) it acts as a buffer to prevent the high temperature of the oil from being directly transferred to the ingredients, and 2) foods such as umami ingredients and vitamins. Prevent loss of ingredients 3) Heat and heat for a short time and contain fats and oils to form a layer with a unique texture 4) Apparel absorbs oil and moderately stiffens to produce a unique scent and appetite And so on. However, due to the recent increase in health-consciousness, excessive intake of fat and oil calories has become a problem, and foods with a high fat content such as fried foods tend to be avoided. If a large amount of oil or fat is consumed, cholesterol and neutral fat increase in the blood and cause arteriosclerosis, and if arteriosclerosis further progresses, there is a problem that angina or myocardial infarction is a concern.
Under such circumstances, so-called low oil-absorbing bread crumbs have been developed in the bread crumbs and milling industry in order to solve the above-mentioned problem of oil absorption of frying garments, which has a small amount of oil absorption during various oiling operations. For example, bread crumbs (Patent Document 1) with a low oil absorption ratio containing dietary fiber cell membranes extracted from beans, bread crumbs for frying (Patent Document 2) containing dietary fibers prepared from corn hulls, dietary fibers prepared from corn And low oil-absorbing frying bread crumbs characterized by addition of protein prepared from soybeans (Patent Document 3), grains containing soybean flour and processed starch added as main ingredients, and the bread specific volume to be baked is 2 A method for producing bread crumbs with low oil absorption (Patent Document 4), characterized in that fermentation is suppressed to 8 to 3.6 ml / g and baking, and a bread block obtained by a conventional method is rolled and then pulverized. A bread crumb manufacturing method (Patent Document 5), a food with bread crumbs in which bread crumbs containing chitosan are attached to the surface of the food body (Patent Document 6), Maintaining a good texture despite its low oil absorption, manufactured from bread that is controlled to increase the number of bubbles in the bread and reduce the size of each bubble by adding krill shell powder, etc. Bread crumbs (Patent Document 7) and the like.

However, in order for these dietary fibers and proteins to fully exert their effects as a low oil-absorbing garment, a considerable amount must be added, and as the amount added increases, the bread crumb becomes very hard and tastes good. descend. In addition, regarding methods such as suppression of bread specific volume and rolling of bread blocks, the bread crumbs are hardened by clogging the bread, and a reduction in taste is inevitable.
Considering the recent trend of using breadcrumbs, such as the transition from a dry type with a hard texture to a raw soft type, it is preferable that the frying clothes have a light texture. In other words, the conventional oil-absorbing frying garment technique reduces the amount of oil absorption during frying, but leaves a problem in taste that the texture becomes stiff, and as a result, those breadcrumbs are not widely used. Currently.

JP-A-2-20258 JP 5-61 Japanese Patent Laid-Open No. 7-246072 Japanese Patent Laid-Open No. 7-250641 JP-A-8-131108 JP-A-9-37749 JP 2003-284519 A

So far, as a method for suppressing the amount of oil absorption of bread crumbs, it has been proposed to add various dietary fibers and proteins to the bread dough raw material, or to suppress the fermentation of the dough to reduce the bread specific volume. However, bread crumbs prepared from breads prepared by suppressing the addition of various dietary fibers and proteins, dough fermentation, etc., have a hard texture and have a problem that the taste after dripping is drastically reduced.
An object of this invention is to provide the bread crumbs which can suppress absorption of the oil at the time of oiling without changing a food texture, ie, without impairing taste.

Usually, the moisture of bread after baking is about 40 to 42%, and the moisture content of bread crumbs obtained by aging and pulverizing the bread is 40% or less. Although the present invention is a method of reducing the oil absorption of bread crumbs after dipping by humidifying and drying the bread crumbs, there is usually no action (step) of humidifying the bread or bread crumbs after baking. When the bread is moistened, it becomes difficult to put it in a grinder and it cannot be made into bread crumbs. Even when the resulting bread crumbs are humidified, problems such as sticking to the mechanical device occur. Therefore, after baking and aging in a bread crumb factory, the process of turning bread into bread crumbs is generally a dry area where moisture is strictly prohibited.
Even when bread crumbs are used in food processing (eg, frying), handling with a large amount of bread crumbs is not easy to handle. Lower. Therefore, some companies often use half-bread crumbs with a moisture content of 28% to 33%. For this reason, adding water to bread crumbs is usually not considered by those skilled in the art of handling bread. However, in the course of research and development of low oil-absorbing bread crumbs, the present inventors reduced the oil absorption of bread crumbs by heating and drying the crushed bread crumbs. The present invention was completed by finding that it is close to ordinary bread crumbs.
When making frying etc. at home, dry bread crumbs may be used to moisten the bread crumbs to create a texture of raw bread crumbs, but this humidification is at most humidifying the dry bread crumbs back to raw bread crumbs. It is oiled without drying. The present invention is a method for producing low oil absorption bread crumbs on an industrial scale.

In the present invention, the raw bread crumbs are moisturized so that the moisture content is 45 to 65% by weight, laid until the humidification is uniform, and then dried at a temperature equal to or higher than the gelatinization temperature of starch contained in the bread crumbs. The gist of the method is to reduce the oil absorption of the bread crumb, which is a characteristic feature. The raw bread crumbs may be anything as long as they are bread crumbs, but are usually bread crumbs obtained by pulverizing bread baked and aged by a roasting type or electrode type baking method using wheat flour, yeast, sugar, salt and water as basic raw materials.
In addition, the raw material bread crumbs used in the present invention are the sponge-dough method, straight-dough method, liquid seed method (liquid
It refers to bread crumbs made from bread with a large specific volume produced from dough making methods such as sponge-method. In English, bread crumbs (bread crumbs) are classified into bread baked with baking powder without using yeast, such as cracker powder and batter powder, or bread made with yeast that suppresses fermentation. In many cases, the crushed product is included, but they are not included in the raw bread crumbs used in the present invention. The raw material bread crumb used in the present invention refers to so-called Japanese-style PANKO. Traditionally, Japanese bread crumbs were produced only in Japan, but recently they have become popular in many regions such as the United States, New Zealand, and South America.
The raw bread crumbs are humidified so that the water content is 45 to 65% by weight . The drying atmosphere temperature is preferably 40 ° C. or higher, generally the temperature at which gelatinization begins, practically 100 ° C. or higher, and particularly preferably 150 to 250 ° C. It is preferable to dry until the water content of bread crumbs is 10 to 40% by weight. By this method, the oil absorption amount of the raw bread crumbs (raw) during oiling can be reduced by 30% or more.

The gist of the present invention is a low oil-absorbing bread crumb produced by using the above-described method for reducing the oil absorption of the bread crumbs. By the above-mentioned method, the oil absorption per bread crumb dry weight can be reduced to 1.2 g / g or less, and further to 1.0 g / g or less, and the oil absorbency at the time of oiling can be reduced. Since the low oil-absorbing bread crumb produced by the method of the present invention has been gelatinized by humidification and heating, the average degree of gelatinization measured by the BAP method is 45% in the state of raw bread crumbs (water content 30 to 35 wt%). Or an average of 55% or more in the state of dry bread crumbs (moisture content of 10 to 15% by weight), or the gelatinization heat amount ΔH measured by the DSC method shows an average value of 2.9 J / g or less. The Hardness of bread crumbs measured with a tensipressor is 2 × 10 ⁶ dyn / cm ² or less.
The gist of the present invention is a food using the above-mentioned low oil-absorbing bread crumbs, particularly an oil-boiled food.

The present invention is a bread crumb manufactured from bread that contains wheat flour, yeast, sugar, salt, water as basic raw materials, and does not contain additives or food materials that reduce the specific volume of bread crumbs such as dietary fiber, protein, starch, etc. The average degree of gelatinization measured by the BAP method is 45% or more in the state of raw bread crumbs (water content 30 to 35% by weight), or 55 in the state of dry bread crumbs (water content 10 to 15% by weight). Or a crumb having an average heat of gelatinization ΔH measured by DSC method of 2.9 J / g or less and an oil absorption per crumb dry weight of 1.2 g / g or less. Preferably, the oil absorption per dry crumb weight is 1.0 g / g or less, and the Hardness of the crumb measured by a tensipresser is 2 × 10 ⁶ dyn / cm ² or less.

Bread crumbs having a small amount of oil absorption during frying and having an excellent texture can be produced. The raw material bread crumbs may be any raw material, and may be produced by any manufacturing method. Either dry bread crumbs or raw bread crumbs can be used as a raw material.
It is also possible to further reduce the oil absorbency of bread crumbs that have been made low in oil absorption by adding dietary fiber, protein, and the like.

Although the bread crumbs used as the raw material of the present invention may be ordinary bread crumbs that are distributed as bread crumbs, they are produced, for example, by the following production method.
In accordance with conventional bread making methods such as the straight rice dough method and the medium seed dough method, the ingredients of the bread are mixed, primary fermentation, division, rounding, secondary fermentation, molding, filling, final fermentation, baking The baked bread is cooled and ground to produce raw bread crumbs or further dried to produce dry bread crumbs. There are various baking methods, such as a roasting method and an electrode method, and any bread can be used as the raw bread crumbs of the present invention.
Basically, flour, yeast, yeast food, sugar, salt and water are the raw materials. The flour, which is the main raw material, is preferably a strong flour with a protein content of about 11% or more, but the total protein content may be about 11% by mixing the strong flour with thin flour or medium flour. In addition to the above raw materials, auxiliary raw materials such as emulsifiers, shortenings, pigments, and pH adjusters are appropriately used. The water content of normal bread crumbs is 10 to 40% by weight (10 to 15% by weight of dry bread crumbs, 15 to 30% by weight of semi-dry bread crumbs, and 30 to 35% by weight of raw bread crumbs).
It is known to add various dietary fibers such as polydextrose and soy fiber and proteins such as soy protein and egg white for the purpose of producing low oil-absorbing bread crumbs, but the present invention may use these bread crumbs as raw materials. it can.
The low oil-absorbing bread crumbs of the present invention can suppress oil absorption by giving moisture to bread crumbs and heating and drying them, regardless of the raw material, baking method, and additives of bread crumbs as shown in Examples.

The low oil-absorbing bread crumbs of the present invention can be produced by humidifying raw bread crumbs so that the moisture content of the bread crumbs is 40% by weight or more and drying at a temperature equal to or higher than the gelatinization temperature of starch contained in the bread crumbs. The water content of normal bread crumbs is about 10 to 40%. Most of what is distributed as raw bread crumbs has a moisture content of around 33%. In order to produce bread crumbs, they must be baked once, so the amount of water is usually not 40% or more unless the moisture is purposely added. In the present invention, it is preferable to humidify the raw bread crumbs so that the water content is 45 to 65% by weight. Humidification with a moisture content of 50% is humidification that gives water to the hand when breadcrumbs are gripped. The low oil absorption effect of the present invention is that there is a physical change caused by soaking the bread crumbs once baked bread and chemical changes such as starch gelatinization by heating the bread crumbs. It is thought that. For these changes, humidification with a moisture content of 40% by weight or more and heating above the gelatinization temperature of starch are essential.

  Examples of the humidification method include water spray and humidification with steam as long as water can be applied uniformly. In order to uniformly humidify not only the surface of bread crumbs but also the center, it is preferable to lay it until it becomes uniform after spraying water. Although it depends on the temperature and the properties of the bread crumbs, it can be uniformly humidified by aging preferably at refrigeration temperature for 5 hours or more, more preferably for 10 hours or more. By making the humidification uniform, the oil absorption becomes more uniform.

The water to be humidified may be water suitable as a beverage. If it is in the range of normal tap water, the effect of differences in pH is not significant. Further, various additives can be added to water for use. Additives that can be used as food additives, such as protein such as egg white, starches such as corn starch and dextrin, water-soluble fibers such as polydextrose and cellulose, polysaccharides such as pullulan, xanthan gum and gellan gum Etc. are exemplified. By adding each, there is an effect of enhancing the effect of humidification or adding another physical property. For example, the addition of protein reduces the oil absorption, but hardens the physical properties of bread crumbs. The addition amount may be a concentration that can be dissolved in water and sprayed (usually about 0.1 to 10%), and is added according to the purpose.

  The gelatinization temperature of starch is usually about 70 ° C or higher, but some modified starches and the like are gelatinized at a temperature lower than 70 ° C. Moreover, in the case of re-gelatinization, it is about 40 degreeC or more. The heat drying in the production method of the present invention needs to be equal to or higher than the gelatinization temperature of starch. Considering practicality, it is preferable that the treatment time is short, and therefore, the drying atmosphere temperature is 100 ° C. or higher, preferably 150 to 250 ° C. The higher the temperature, the lower the oil absorption rate. Therefore, the temperature may be any number as long as the bread crumb is not burnt. The dryer may be of any type such as a vibration dryer or a fluid dryer, but a dryer that can be heated uniformly is preferable.

  The moisture content of the bread crumb is moistened to 40% by weight or more, preferably 45 to 65% by weight, and then dried by heating. Adjust so that Ordinary bread crumbs are 10 to 40%, and such a moisture content is easy to use when used as frying clothes. As the oil is dried, the oil absorptivity is lowered. Therefore, the degree of drying can be determined depending on the intended low oil absorptivity.

The details of the present invention will be described in Examples. The present invention is not limited to these examples.
In this example, “the amount of oil absorption of bread crumbs” and “the degree of gelatinization of starch” were measured and converted by the following methods.

<Method for measuring oil absorption of bread crumbs>
An arbitrary amount (about 4 g) of bread crumbs was weighed, put in a sieve having an opening of 0.5 mm or less (a degree where bread crumbs did not fall off from the sieve), and then oiled at 175 ° C. for 2 minutes. After dipping, all the bread crumbs were transferred onto the filter paper. The oil was drained on the filter paper for 2 minutes, the filter paper was replaced, the oil was drained again, and the weight of the bread crumb was measured (n = 3).

<Calculation method of oil absorption per solid equivalent weight>
The oil absorption amount per bread crumb solid weight is defined below, and calculated according to the following formula.
Bread crumb solid weight (g) = Weighed bread crumb (g) x (100-bread crumb moisture content (%)) / 100
Oil absorption (g) = Weight of bread crumbs after oiling (g)-Weight of solids of bread crumbs before oiling (g)
Oil absorption per solid equivalent weight (g / g) = Oil absorption (g) / Bread crumb solid equivalent weight (g)
(The moisture content of the bread crumbs after oiling was 0.1% or less, so it was set to 0%.)
For reference, the moisture content and oil absorption amount of bread crumbs marketed for household use were measured by this method, and the results shown in Table 1 were obtained.

Moreover, when the measurement method of the said oil absorption amount and the measured value of the lipid content by the acid decomposition method normally used for the analysis of a foodstuff were compared, as shown in Table 2, the correlation was seen.

<Manufacture of raw bread crumbs>
By the raw material composition shown in Table 3 and the production method shown in Table 4, roasting bread crumbs and electrode bread crumbs were produced.

Using the roasted raw bread crumb produced in Example 1 as raw material bread crumbs, humidification and drying were performed as follows to produce bread crumbs with various moisture amounts, and their oil absorption was measured.
Procedure 1: The raw bread crumbs (water content 34%) were dried to a moisture content of 1.6% at a dryer temperature of 110 ° C. and then humidified to a moisture content of 56.1%.
Procedure 2: The raw bread crumbs (34% moisture content) were humidified until the moisture content was 51.2%, and then dried to a moisture content of 1.8% at a dryer temperature of 110 ° C.
Procedure 3: The raw material bread crumbs (34% moisture content) were humidified until the moisture content was 61.8%, and then dried to a moisture content of 8.7% at a dryer temperature of 110 ° C.

The oil absorption amount of bread crumbs of various moisture amounts humidified and dried according to the above points 1 to 3 is shown in FIG.
The drying in the first half of Procedure 1 is consistent with the production of dry bread crumbs from raw bread crumbs. It is well known that dry bread crumbs have less oil absorption than raw bread crumbs, which is consistent with the results of this test. When dried and humidified, the amount of oil absorption increases as the moisture content reaches the same level as raw bread crumbs, but a decrease in the amount of oil absorption is observed from around 40%. The points 2 and 3 differ in oil absorption because the maximum humidification amount is different, but in both cases, a decrease in the oil absorption amount is recognized with humidification, and the decrease is retained even after drying. A decrease in quantity is observed.
In ordinary dry bread crumbs, the amount of oil absorption per bread crumb solid weight is at most about 1.0 g / g, but it is possible to make bread crumbs with lower oil absorption by drying after humidification.

<When commercial bread crumbs are used as raw bread crumbs>
The production method of the present invention was also applied to commercially available bread crumbs, and it was confirmed that a decrease in oil absorption was observed. Fig. 2 shows the result of using raw bread crumbs with the product name "Raw E2" (raw bread crumbs, electrode type 2 and bread crumb size 12mm) of Lion Food Co., Ltd. As a result of using raw bread crumbs (electrode type) as raw materials, Fig. 4 shows the results of using raw food bread crumbs with the product name "dryB3" (Dry bread crumbs, roasting type No. 3, bread crumb size 8 mm) of Lion Food Co., Ltd. Indicated.
It is shown that oil-absorbing properties are reduced by drying after humidification, even with electrode-type raw bread crumbs, dry bread crumbs, and even bread crumb sizes similar to the roasted raw bread crumbs of Example 2. It was.

<Effect of adding additives to moisture to be humidified>
Various additives shown in Table 5 were made into aqueous solutions and sprayed so that the moisture content of bread crumbs (trade name “Raw E3” of Lion Fu Co., Ltd.) was about 50%, and then the bread crumbs at a dryer temperature setting of 150 ° C. Was dried until the water content was about 30%. The water content and oil absorption of bread crumbs produced under each condition are shown in FIG.
As shown in FIG. 5, even when any additive was added, the effect of reducing the oil absorption by humidification and drying was recognized. Moreover, it was shown that the effect of water addition was further enhanced by adding polydextrose, pullulan, egg white, dextrin, xanthan gum, locust bean gum, pregelatinized waxy corn starch and the like.

<Effect of pH of water used for humidification>
It was examined whether the pH of water used for humidification affects the oil absorption reduction effect.
The pH of water used for humidification was adjusted to pH 3.5 using acetic acid, and pH 10.0 was adjusted using potassium carbonate, and the oil absorption was measured. As shown in Table 6, a slight difference was observed, but at any pH, the effect of reducing the oil absorption by humidification + drying of the present invention was recognized. In addition, as shown in Table 7, it was confirmed that substantially the same effect was obtained within the normal tap water pH range.

<Relationship between drying temperature and oil absorption>
In order to confirm the relationship between the drying temperature and the amount of oil absorption, a test was performed using raw bread crumbs (bread crumb size 12 mm) having a water content of 35% by a roasting-type seed method as raw material bread crumbs. The raw bread crumbs were humidified until the water content reached 50% by weight, then dried at various temperatures, sieved, and the bread crumb size was adjusted to about 4.0 to 8.0 mm, and the oil absorption was measured.
The results are shown in Table 8. It was recognized that the higher the drying temperature, the greater the decrease in oil absorption. Since the drying time can be shortened at a higher temperature, it can be said that drying at a higher temperature is preferable unless the bread crumb is scorched.

<Sensory evaluation>
Sensory test for oil absorption and texture of bread crumbs with added soy fiber and krill husk powder as representative of those sold as low oil-absorbing bread crumbs to which the present invention product and normal bread crumbs and fiber components are added Went.
Control product: normal roasted dry bread crumb, size 5 mm
Invention product 1: Normal bread-baked raw bread crumbs (water content 33% by weight) as raw material bread crumbs, dried to a moisture content of 50% by weight and dried again, size 5 mm
Comparative product 1: Bread crumbs made from bread with 15% soy fiber added to reduce specific volume, dried bread crumbs, size 5 mm
Comparative product 2: Low oil-absorbing dry bread powder to which 5% of krill shell powder, which is the invention of the applicant (Japanese Patent Laid-Open No. 2003-284519), is added, size 5 mm
4 types of bread crumbs were compared. The composition of each bread crumb is shown in Table 9.

About 10 g of bread crumbs were weighed and placed in a sieve having an opening of 0.5 mm or less (a degree where bread crumbs do not fall off from the sieve), and oiled in soybean white squeezed oil at 175 ° C. for 2 minutes. After dipping, all the bread crumbs were transferred onto the filter paper. Oil was drained on the filter paper for 2 minutes, the filter paper was replaced, oil was drained again, transferred to a dish, and sensory evaluation was performed on items such as appearance and hardness by our sensory evaluation panel.
Evaluation was performed by comparative evaluation with respect to normal dry bread crumbs as a control product. The results are shown in Table 10. The product of the present invention had a texture closer to that of ordinary bread crumbs than low oil-absorbing bread crumbs produced by other methods.
Tenshi Presser (manufactured by Taketomo Electric Co., Ltd.) is an apparatus that objectively measures the texture of food, and can objectively express the hardness, cohesiveness, adhesion, etc. of the sample as numerical values. An aluminum container (39 mm in diameter and 12 mm in height) in which the bread crumbs of the product 1 of the present invention after oil dipping was placed on the stage was compressed 1.5 mm from above with a cylindrical plunger with a plunger area of 960 mm ² (1 Byte measurement). The Hardness (maximum compressive stress) at that time was 1.89 × 10 ⁶ dyn / cm ² .

The sensory test showed that the bread crumbs of the present invention were superior to the low oil-absorbing bread crumbs of conventional additives in the texture such as hardness and mouthfeel. In order to support this, the density of low oil-absorbing bread crumbs by the bread crumbs and additives of the present invention was measured. The samples used were the following two samples prepared so that the amount of oil absorption was comparable.
Invention product 2: Normal roasted raw bread crumbs (Lion Foo Co., Ltd. raw bread crumbs “raw E3”, moisture 33 wt%) are used as raw material bread crumbs, watered to a moisture content of 60 wt%, and a moisture content of 13. Dry bread crumbs dried to 5%, size 5mm
Comparative product 3: A comparison was made between low-oil-absorbing dry bread crumbs added with krill husk powder, which is the applicant's invention (Japanese Patent Laid-Open No. 2003-284519), and two types of bread crumbs of size 5 mm. The composition of each bread crumb is shown in Table 11.
The results are shown in Table 12. The bread crumbs of the product of the present invention prepared to the same amount of oil absorption had a lower average density than the bread crumbs of the comparative products, and the results confirmed the difference in the texture of hardness by sensory test.

Cross-sectional observation and three-dimensional construction of bread crumbs with an X-ray CT scanner, surface structure photographing with an electron microscope (SEM), and measurement of gelatinization degree to confirm changes in the structure and physical properties of the bread crumbs treated according to the present invention went.
<Non-destructive measurement Cross-sectional observation and three-dimensional structure analysis of bread crumbs by X-ray CT scanner>
Raw material bread crumbs (produced by Lion Food Co., Ltd., raw bread crumbs, trade name “Raw B2”) and the raw bread crumbs, water added to a moisture content of 60% by weight, and heat dried to a moisture content of 13.5% The structural analysis was performed using “ACTIS + 3” manufactured by Bio Image Research and Image Intensifier manufactured by Toshiba Corp. (condition tube voltage: 50 kV, の も の current). : 0.13mA, 15x magnification, number of slices: 120, number of views: 900, number of frames integrated: 4 / view). The measurement sample was not particularly required to be adjusted, and was fixed on the measurement stage and observed.
As shown in the photographs of the cross-sectional views of FIGS. 6 and 7, the raw bread crumbs have many large gaps, and the bread beams (parts corresponding to the walls constituting the gaps) are thin. On the other hand, the bread crumbs (FIGS. 10 and 11) of the present invention have a small gap, a small gap, and a thick beam. 8, 9, 12, and 13, it can be seen that oil is retained in these voids. The porosity (volume of the void portion in the bread crumb volume) obtained from these analyzes is 92% (raw bread crumbs before oil boil), 90% (raw bread crumbs after oil boil), and 64% (before oil boil) Of the present invention bread crumbs), 54% (the present invention bread crumbs after oil-cooking). 14 (raw breadcrumbs) and 15 (invention) of the three-dimensional structure of the photograph, using a 1072 type DESKTOP X-RAY HIGH-RESOLUTION MICROTOMOGRAPH made by SKYSCAN for bread crumbs different from those of FIGS. This is a photo of the construction of a three-dimensional structure. It is observed that the beam portion of the bread crumbs of the present invention is thickened and the gaps in which oil is retained are reduced. When the ratio of the pores of the bread crumb per unit volume was calculated from this analysis, it was 81.3% for the raw bread crumbs and 58.9% for the bread crumbs of the present invention.

<Surface structure photography with an electron microscope (SEM)>
About the sample similar to the sample used for the structural analysis by X-ray CT scanner, surface structure imaging | photography was performed using HITACHI S-3200N. The measurement sample was not particularly required to be adjusted, and was observed after being fixed to the measurement stage.
As shown in the photographs of FIGS. 16 and 17, starch grains are observed on the surface of the raw bread crumbs (control), but in the bread crumbs (humidity-conditioned bread crumbs) of the present invention, the starch grains are gelatinized into a paste and visible. It was difficult.

<Measurement of gelatinization degree>
Method of measuring degree of gelatinization: BAP method One method of measuring the degree of gelatinization of starch is as described in “β−” described in Starch Science (J. Jap. Soc. Starch Sci.) 28 (4), p235-240. It was measured according to the “new measuring method of gelatinization degree and aging degree of starch using amylase-pullulanase (BAP) system”.
This method is a method for discriminating gelatinized starch and aging starch from the ratio of the degree of degradation, using a mixed enzyme of β-amylase and pullulanase which is highly influenced by the three-dimensional structure change of amylopectin, which does not degrade raw starch at all. A sample solution of 60 mg after degreasing and dehydration (similar to DSC) and 6 ml of distilled water were collected in a glass homogenizer and dispersed well to obtain a sample solution. In addition, a completely gelatinized sample solution was prepared by adding 10N sodium hydroxide to this sample solution and completely gelatinizing it. A β-amylase / pullulanase mixed solution (β-amylase 0.8IU; Nagase Seikagaku Corporation, pullulanase 3.4IU; Hayashibara Biochemical Laboratories) was added to these two kinds of sample solutions for decomposition. The total sugar amount of each sample was measured by the phenol / sulfuric acid method, and the reducing sugar amount was measured by the Somogyi-Nelson method. The degree of gelatinization was expressed by how much the sample solution was decomposed when the degree of decomposition of the completely gelatinized sample was 100.

Table 13 shows the gelatinization results of bread crumbs produced under various conditions (n = 3 to 5). Both the roasted bread crumbs and the electrode bread crumbs are hydrated and then heated and dried to increase the degree of gelatinization, indicating that gelatinization is progressing. Bread crumbs with low oil absorption by additives such as polydextrose and krill shell powder have a low gelatinization degree. Moreover, although the gelatinization degree of the bread crumb manufactured from the bread | pan which added the gelatinized starch gelatinized from the beginning is high, as shown in Table 14, these bread crumbs do not have low oil absorption. However, even when such bread crumbs are used as raw materials, bread crumbs having low oil absorption can be obtained by performing the method of the present invention and heat drying after humidification.

Measuring method of gelatinization degree: DSC method As another method of measuring gelatinization degree, it was measured using the method of Inouchi et al., Differential Scanning Calorimetry (DSC method) (J. Appl. Glycosci). ., 51 , 303-313 (2003), Starch / Starke, 43, 468-472 (1991)).
This is a method for measuring the energy of change such as transition, melting, crystallization, solidification, etc. from the change in calorie due to temperature rise. Since gelatinization of starch involves endotherm, the gelatinization characteristics of starch can be known from DSC measurement.
Each sample was degreased with acetone, dried to a moisture value of about 7%, and finely powdered (80 mesh through). In a sealed pressure-resistant sample container, 50 mg of the sample after degreasing and dehydration was collected per dry matter weight, and 2.5 times as much water was added to hydrate sufficiently. Thereafter, using Micro-DSCIII (manufactured by SETRAM), calorimetry was performed in the range of 5 ° C to 80 ° C (partially 5 ° C to 100 ° C).
For the calculation of ΔH, the gelatinization temperature (gelatinization peak temperature; Tp, gelatinization temperature range; Tc-To) and the heat of gelatinization (ΔH) of the sample starch were measured by the method of Inouchi et al. The rate of temperature increase was measured at 5 ° C / min. From the end of the endothermic curve, the gelatinization start temperature (To) and the gelatinization end temperature (Tc) were read as the endothermic peak temperature (Tp). The amount of heat for gelatinization (ΔH) was calculated from the area surrounded by. The baseline differs by about 20% depending on the person who draws it, but if the same procedure is used, the trend will not change.
The results are shown in Table 15. It can be seen that, even in the degree of gelatinization measured by the DSC method, the gelatinization degree of bread crumbs is increased by the treatment of the present invention, and gelatinization is progressing.

Oil-dried foods were produced using the low oil-absorbing dry bread crumbs and normal bread crumbs of the present invention. The regular bread crumbs used the product name “Raw B2” manufactured by Lion Fu Co., Ltd. The low oil-absorbing dry bread crumbs of the present invention were bread crumbs that were hydrated so that the water content was usually 50%, dried at 150 ° C., and re-dried to 13% moisture. The bread crumb sizes were both adjusted to about 8 mm. A normal batter and a low oil absorption batter were prepared according to the formulation in Table 16. Imopatate (about 15 g) and white fish block (about 12 g) were used as medium species. In both cases, soft flour (Nitto Flour Mills brand name Alps) was used. In both cases, powdering → battering → breading (once) was performed so that the clothing ratio was about 45%. The dressed fly was stored at −30 ° C. for one end, and after freezing was confirmed, oiled at a temperature of 175 ° C. to 180 ° C. for about 3 minutes. After oiling, 10 fries of each fry were spread over a food processor to make it evenly minced, and the lipid content of the product was measured by an acid decomposition method.
As shown in Table 17, the use of the low oil-absorbing bread crumbs of the present invention allowed the lipid content of the oiled food to be reduced. In particular, the lipid content can be effectively reduced by combination with a low oil absorption batter.

  According to the method of the present invention, the oil absorbency of bread crumbs can be reduced without using any special additive or the like, and therefore bread crumbs having low oil absorbency and not too hard can be provided. The oil absorbency of the low oil-absorbing bread crumbs due to the additive can be further reduced. By using an additive in the water to be humidified, the low oil absorption can be further increased. By using this bread crumb, a low calorie, low lipid food can be provided.

It is the figure which showed the relationship between the moisture content of the bread crumbs of Example 2, and the amount of oil absorption. It is the figure which showed the relationship between the water content of bread crumbs, and an oil absorption amount when electrode-type raw bread crumbs were used as raw material bread crumbs. It is the figure which showed the relationship between the water content of bread crumbs, and an oil absorption amount when electrode-type raw bread crumbs were used as raw material bread crumbs. It is the figure which showed the relationship between the moisture content and the oil absorption amount of bread crumbs when dry bread crumbs were used as raw material bread crumbs. It is the figure which showed the relationship between the moisture content of bread crumbs, and the oil absorption amount at the time of adding various additives to the water used for humidification. It is the photograph which image | photographed the cross-sectional structure of the raw material bread crumbs before oiling with the X-ray CT scanner. It is the photograph which constructed | assembled the three-dimensional structure of the raw material bread crumbs before an oil pan by X-ray CT scanner. It is the photograph which image | photographed the cross-sectional structure of the raw material bread crumbs after oil dripping with the X-ray CT scanner. This is a photograph of the three-dimensional structure of the raw bread crumbs after oil dripping using an X-ray CT scanner. It is the photograph which image | photographed the cross-sectional structure of the bread crumbs of this invention in front of oil with an X-ray CT scanner. It is the photograph which constructed | assembled the three-dimensional structure of the bread crumbs of this invention before an oil pan by X-ray CT scanner. It is the photograph which image | photographed the cross-sectional structure of the bread crumbs of this invention after oil dripping with an X-ray CT scanner. It is the photograph which constructed | assembled the three-dimensional structure of the bread crumbs of this invention after oil dripping with an X-ray CT scanner. It is the photograph which constructed | assembled the three-dimensional structure of raw material bread crumbs with the X-ray CT scanner. It is the photograph which constructed | assembled the three-dimensional structure of the bread crumbs of this invention with the X-ray CT scanner. It is the photograph which image | photographed the surface structure of raw material bread crumbs with the electron microscope (* 200). It is the photograph which image | photographed the surface structure of the bread crumbs of this invention with the electron microscope (x200).

Claims (17)

Bread crumbs characterized in that the raw bread crumbs are moisturized so that the moisture content is 45 to 65% by weight, laid until the humidification is uniform, and then dried at a temperature equal to or higher than the gelatinization temperature of starch contained in the bread crumbs To reduce the oil absorbency when oiling.   The method for reducing the oil absorption of the bread crumbs of the crumbs according to claim 1, wherein the raw bread crumbs are normal bread crumbs baked by a roasting type or electrode type baking method using wheat flour, yeast, sugar, salt and water as basic materials. . The method for reducing the oil absorbency at the time of dipping the bread crumbs according to claim 1 or 2, wherein the drying atmosphere temperature is 40 ° C or higher. The method for reducing the oil absorbency at the time of dipping the bread crumbs according to claim 3 , wherein the drying atmosphere temperature is 100 ° C or higher. The method for reducing the oil absorbency at the time of dipping the bread crumbs according to claim 3 , wherein the drying atmosphere temperature is 150 to 250 ° C. How the water content of the crumbs is reduced to oil absorbing during frying of claims 1 to 5 or crumb is dried to 10 to 40 wt%. How decrease in oil resistance, decreases the oil absorbing during raw crumbs (raw) claims 1 oil absorption during frying is intended to reduce at least 30% of the 6-one of crumb frying. Low oil-absorbing bread crumbs produced using the method for reducing the oil absorption of the bread crumbs according to any one of claims 1 to 7 . The oil-absorbing bread crumbs according to claim 8 , wherein the oil absorption per dry bread crumb is 1.2 g / g or less. The oil-absorbing bread crumbs according to claim 9 , wherein the oil absorption per dry weight of bread crumbs is 1.0 g / g or less. The degree of gelatinization measured by the BAP method is 45% or more on average in the state of raw bread crumbs (water content 30 to 35% by weight), or 55% or more on average in the state of dry bread crumbs (water content 10 to 15% by weight) The low oil-absorbing bread crumbs according to claim 8, 9 or 10 , wherein the gelatinization heat amount ΔH measured by the DSC method is 2.9 J / g or less on average. The low oil-absorbing bread crumb according to any one of claims 8 to 11 , wherein a Hardness of bread crumb measured by a tensipresser is 2 x 10 6 dyn / cm 2 or less. A food using the low oil-absorbing bread crumb according to claim 8 . Oily food using the low oil-absorbing bread crumb according to any one of claims 8 to 12 .   Bread crumbs made from bread that contains wheat flour, yeast, sugar, salt, water as basic ingredients and does not contain additives or food ingredients that reduce the specific volume of bread crumbs such as dietary fiber, protein, starch, etc. The degree of gelatinization measured by the method is 45% or more on average in the state of raw bread crumbs (water content 30 to 35% by weight) or 55% or more in the state of dry bread crumbs (water content 10 to 15% by weight) Alternatively, bread crumbs having an average heat of gelatinization ΔH measured by DSC method of 2.9 J / g or less and an oil absorption per bread crumb dry weight of 1.2 g / g or less. The bread crumbs according to claim 15 , wherein the oil absorption per dry weight of the bread crumbs is 1.0 g / g or less. The bread crumbs according to claim 15 or 16 , wherein the Hardness of bread crumbs measured by a tensipresser is 2 x 10 6 dyn / cm 2 or less.