JP5067063B2 - Low oil-absorbing frying bread crumb manufacturing method and fried food - Google Patents

Description

  The present invention relates to a method for producing bread crumbs having a good texture while having low oil absorption, and a food using the same, and particularly to a low oil absorption fried food.

Fry foods that use bread crumbs are sprinkled with flour or other flour on livestock products, processed livestock products, fishery products, processed fishery products, agricultural products, processed agricultural products, and then passed through egg liquid or batter liquid, Finally, the food is oiled with bread crumbs.
Oil cooking as a cooking method can be cooked at high temperature because oil is used as a heat medium, cooking time is short, and a characteristic texture due to dehydration and swelling is obtained. However, since the heat medium is oil, it has been a problem that the food after cooking contains oil.
The 1988 National Nutrition Survey found that the ratio of fat energy to energy intake exceeded 25%, the upper limit of the desired ratio, for the first time due to the westernization of dietary habits, such as the intake of dairy products and meat. Reports.
Thus, as excessive intake of fat becomes a problem, reduction of fats and oils in foods has become a major issue. Furthermore, in recent years, there is a tendency for excessive consumption of calories to be avoided due to health problems, and in particular, bread crumbs with low oil absorption into clothing are desired.

In such a background, in order to solve the problem of oil absorption of the above-described frying garment, various low oil-absorbing bread crumbs and a method for producing the same that have a small oil absorption amount at the time of oiling have been developed.
For example, bread crumbs (patent document 1) characterized by blending dietary fiber cell membranes extracted from beans with bread dough ingredients, prepared from corn hulls, food having an NDF value of 50% or more and a particle size smaller than 80 mesh Bread crumb characterized by containing fiber (Patent Document 2), Bread crumb characterized by containing dietary fiber prepared from corn and protein prepared from soybean (Patent Document 3), Soy flour as a main ingredient A method for producing bread crumbs, characterized by using cereal flour to which processed starch is added and baking while suppressing fermentation so that the specific volume of bread to be baked is 2.8 to 3.6 ml / g ( Patent Document 4), a bread crumb manufacturing method characterized by rolling a bread block obtained by a conventional method and then pulverizing (Patent Document 5), water-soluble dietary fiber as a dough raw material And the like crumb production method (patent document 6), characterized in that the coupling. However, these methods are all not preferable because the crust is dense to reduce oil absorption, and the specific volume of the resulting bread is low and hard to the mouth.

As a method of trying to improve the texture, for example, bread crumbs characterized by adding one or more enzymes selected from proteases and amylases, and a method for producing the bread crumbs (Patent Document 7), bread There are bread crumbs manufactured from bread controlled to increase the number of bubbles and reduce the size of each bubble (Patent Document 8), but it is not a sufficient improvement at present.
As described above, as a method for suppressing the oil absorption amount of bread crumbs, it has been proposed to add various dietary fibers and proteins to the dough raw material or to reduce the bread specific volume by suppressing the fermentation of the dough. I came. However, bread made by suppressing the addition of various dietary fibers and proteins, dough fermentation, etc. has a reduced specific volume, and bread crumbs prepared from bread with a reduced specific volume have a reduced texture, although the oil absorption is reduced. It becomes hard and the taste after oil drastically deteriorates.
A process for producing bread that contains dietary fiber and does not reduce the specific volume is also disclosed. That is, Patent Document 9 discloses that when the dough formation is formed by 50-80% in the kneading process of the straight rice process, or when the dough is formed by 40% to 70% of the main seed process of the middle seed method, It is disclosed that by adding dextrin, a dietary fiber-containing bakery product that does not decrease the specific volume and has an excellent texture can be produced.
However, in this method, indigestible dextrin is added in the middle of the kneading process, the operation becomes complicated and process management is not easy, and further improvement is required.

JP-A-2-20258 Japanese Patent Laid-Open No. 5-61 Japanese Patent Laid-Open No. 7-246072 Japanese Patent Laid-Open No. 7-250641 JP-A-8-131108 JP 2006-271329 A JP-A-6-169717 No. 2003-284519 Japanese Patent Publication No. 5-51253

Then, an object of this invention is to provide the manufacturing method of the bread crumbs which can suppress absorption of the oil at the time of oiling, without changing a specific volume, ie, without impairing taste.
That is, an object of the present invention is to provide a method for producing bread crumbs having a good texture while having low oil absorption, and a fried food using the same.

  As a result of intensive studies on the method for solving the above problems, the present inventors have found that the bread dough added with the starch degradation product, particularly the indigestible dextrin, is suppressed in secondary fermentation, and the specific volume of bread is also reduced. Found that the addition of α starch to the raw material powder improved the suppression of fermentation and significantly reduced the specific volume of bread. It was. Furthermore, by extending the secondary fermentation time in addition to the addition of α starch, the specific volume of the bread was restored to a level equivalent to that obtained when no indigestible dextrin was added. The bread crumbs obtained by pulverizing the bread thus prepared were found to have low oil absorption and excellent texture. The present invention has been achieved based on these findings.

This invention provides the manufacturing method of the bread crumbs for low oil absorption frying shown below, and the fried food manufactured using the bread crumbs for low oil absorption frying obtained by this method.
1. A method for producing breadcrumbs for low oil-absorbing frying, characterized in that in the production of breadcrumbs for frying obtained by pulverizing fermented and baked bread using bread dough containing a starch degradation product, alpha dough is included in the bread dough.
2. The manufacturing method of the breadcrumbs for low oil absorption frying of said 1 whose quantity of alpha starch is 1-10 mass parts with respect to 100 mass parts of wheat flour.
3. The method for producing breadcrumbs for low oil absorption frying according to the above 1 or 2, wherein the secondary fermentation time is further extended.
4). 4. The method for producing breadcrumbs for low oil absorption frying according to any one of 1 to 3 above, wherein the starch degradation product is roasted dextrin or an indigestible dextrin obtained by hydrolyzing it.
5. The manufacturing method of breadcrumbs for low oil absorption frying of any one of said 1-4 whose quantity of the starch degradation product with respect to 100 mass parts of wheat flour is 3-30 mass parts.
6). The manufacturing method of the breadcrumbs for low oil absorption frying of any one of said 1-5 whose specific volume of the bread after baking is 4.0-5.0 mL / g.
7). The fried food manufactured using the bread crumbs for low oil absorption frying obtained by the method of any one of said 1-6.

  According to the present invention, it is possible to provide bread crumbs that are low in oil absorption and excellent in texture, so that it is possible to contribute to the production of fried foods that have a low fat content and that do not adversely affect the texture.

The bread crumbs referred to in the present invention are mainly made from wheat flour, sugar, salt, yeast food, yeast, oils and fats are added as appropriate to produce bread dough, and bread is baked according to conventional methods such as roasting and electrode methods. It means raw bread crumbs obtained by pulverizing bread and dried bread crumbs dried according to the purpose.
The starch decomposition product used by this invention decomposes | disassembles starch to such an extent that 50 mass% or more melt | dissolves in normal temperature water (20 degreeC). Although starch hardly dissolves in normal temperature water, it is dissolved in normal temperature water by decomposing it by some method to lower its molecular weight, and it is decomposed so that it becomes 50% by mass or more.

  The starch degradation product used in the present invention can be usually produced by a method used for producing a starch degradation product. Specifically, A.I. B. starch obtained by gelatinizing starch and degrading it using starch-degrading enzymes such as α-amylase and glucoamylase, acids such as hydrochloric acid and succinic acid, or both, and purifying as desired. A starch obtained by adding a small amount of hydrochloric acid to a starch, heating and extruding with an extruder, and purifying as desired, C.I. A substance generally referred to as roasted dextrin, which is obtained by adding a small amount of hydrochloric acid to starch and heat-treating at 110 ° C. to 180 ° C. in a powder form. The roasted dextrin is further treated with starch-degrading enzymes such as α-amylase and glucoamylase, and the digestible components are separated and purified as desired. Can be mentioned. In order to obtain low oil-absorbing bread crumbs, among these starch degradation products, roasted dextrin is effective and preferable, and indigestible dextrin is more effective and preferable.

The blending ratio of the starch decomposition product is preferably 3 to 30 parts by mass with respect to 100 parts by mass of wheat flour, which is the main raw material of the bread crumbs. When the amount is less than 3 parts by mass, the effect of the present invention is low, and when it exceeds 30 parts by mass, it tends to be difficult to form bread crumbs. Moreover, from the viewpoint of a preferable texture, the blending ratio of the starch decomposition product is more preferably 3 to 15 parts by mass with respect to 100 parts by mass of the wheat flour.
However, when starch degradation products are added, particularly when indigestible dextrins are added, the rate of increase in dough volume in secondary fermentation is slower than that without adding starch degradation products. As a result, the specific volume of the bread is reduced. The texture of bread crumbs prepared from such bread is not preferred. In order to solve this problem, α starch is further added to the bread dough in the present invention.

The α starch used in the present invention is produced by gelatinizing and drying an emulsion in which the raw material starch is dispersed in water using a drum dryer or spray dryer, and the raw materials are, for example, tapioca starch, wheat starch, Any of corn starch, rice starch, potato starch and the like can be used. The starch to be pregelatinized may be subjected to processing such as etherification, esterification or phosphoric acid crosslinking, but is preferably not processed to suppress swelling such as crosslinking, or slightly processed. It is what.
The α-starch thus obtained is preferably added in an amount of 1 to 10 parts by weight, more preferably 1 to 5 parts by weight with respect to 100 parts by weight of wheat flour, thereby suppressing secondary fermentation by adding a starch degradation product. Is improved, the reduction of the specific volume of bread is improved, and the texture of bread crumbs is improved. At this time, when the addition amount is less than 1 part by mass, the effect of the present invention tends to be insufficient, and when it exceeds 10 parts by mass, it tends to be difficult to form bread crumbs.

The object of the present invention is achieved by including a starch decomposition product and α-starch. The method for adding the starch degradation product and the α starch to the bread dough is not particularly limited, and the bread dough may be prepared so that both of them are contained. For example, when adding flours, sugars, or other flours, they may be added separately, or may be added premixed with some or all of the flours used. Moreover, when manufacturing alpha starch, what added the starch decomposition product to starch in desired ratio can also be gelatinized, and it can also add as alpha starch containing a starch decomposition product.
The decrease in the dough volume (suppression of the secondary fermentation) in the secondary fermentation of the dough added with the starch degradation product is recovered by the addition of α-starch, but is not always complete. Therefore, the secondary fermentation time until the dough volume after the secondary fermentation in the dough to which α starch has been added becomes at least the same volume as the dough volume at the end of the secondary fermentation of the dough to which no starch degradation product has been added. Is preferably extended. By doing so, the specific volume of the baked bread becomes the same as that in the case where no starch decomposition product is added, and the texture of the bread crumb is improved. The specific volume of bread is preferably 4.0 to 5.0, more preferably 4.25 to 4.85. Moreover, the secondary fermentation time extended in order to recover the bread specific volume reduced by addition of the starch decomposition product is preferably 5 to 20 minutes.
By crushing the bread thus produced, bread crumbs having low oil absorption and excellent texture can be produced.
The frying using the breadcrumbs for frying obtained as described above can be produced in the same manner as usual. That is, for example, after sprinkling wheat flour as necessary, such as meat, fish, vegetables, or croquette seeds, attach egg liquid, batter, etc., further adhere the bread crumbs of the present invention, Oil and fry food.

EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not restrict | limited at all by the following Examples.
Examples 1-2 and Comparative Examples 1-3
The dough raw material of the composition shown in Table 1 and the bread dough were prepared in the step shown in Table 2, and the secondary fermentation for the time shown in Table 2 was similarly performed, and the breads of Examples 1-2 and Comparative Examples 1-3 were baked. . With respect to these blends, the blending other than the substances to be tested is not changed except that the blending amount of water is changed in order to adjust the hardness of the dough. The obtained bread was cooled at room temperature overnight, and then crushed to a size enough to pass through an aperture having a diameter of 6 mm by a pulverizer to obtain bread crumbs that did not pass through a sieve having an opening of 2.36 mm.
The specific volume of the baked bread was measured by a rapeseed method that has been conventionally used.

Test example 1
An appropriate amount of each bread crumb of Examples 1-2 and Comparative Examples 1-3 is taken in a tea strainer, and the weight of the bread crumb in the tea strainer is measured. Fry at 180 ° C. for 2 minutes, then lift into the air and oil for 1 minute. Then, the tea strainer is left on the cooking sheet for 5 minutes, and the weight and moisture content of the bread crumbs after oiling are measured. Separately, the water content of the bread crumbs before oil is measured beforehand.
The oil absorption rate was calculated by the following equation, assuming that the change in the weight of bread crumbs before and after oiling was only due to evaporation of water and oil absorption.
Oil absorption rate = {(solid weight after oiling) − (solid weight before oiling)} / (solid weight before oiling) * 100
As shown in Table 3, the specific volume was the lowest in Comparative Example 2, and was almost the same in Comparative Example 1 and Example 2.
The oil absorption rate is the lowest in Comparative Example 2 and increases in the order of Comparative Example 3 and Examples 1 and 2. However, the difference in oil absorption was clearly observed between Comparative Example 1 and Example 2 having the same specific volume. From this, it is considered that the decrease in the oil absorption rate is not due to the decrease in the specific volume but due to the addition of a starch decomposition product.

難消化性デキストリン：「ファイバーソル2」松谷化学工業（株）
α澱粉：「マツノリンＦＦＢ」松谷化学工業（株）

Indigestible dextrin: “Fibersol 2” Matsutani Chemical Industry Co., Ltd.
α starch: “Matsunoline FFB” Matsutani Chemical Industry Co., Ltd.

Test example 2
About each bread crumbs of Examples 1 and 2 and Comparative Examples 1 to 3, oil was applied in the same manner as in Test Example 1, and the texture of bread crumbs after frying was 10 by the panelists, with 5 being the highest and 1 being the lowest. The sensory evaluation was performed by the five-step evaluation. The average score is shown in Table 3.
As a result, it was shown that the higher the specific volume value, the higher the sensory evaluation score. Further, Comparative Example 1 and Example 2 without oil absorption reduction showed close scores.

In Comparative Example 2 in which indigestible dextrin is added to the formulation of Comparative Example 1, the oil absorption is reduced, but the specific volume of the resulting bread is lowered and the texture is remarkably deteriorated. In Example 1 in which α starch was added in Comparative Example 2, the oil absorption rate was slightly higher, but it was much lower than that of Comparative Example 1, and the specific volume of the resulting bread was increased to significantly improve the texture. .
In Comparative Example 2, in Comparative Example 3 in which the secondary fermentation time is extended, the oil absorption rate is slightly high, the specific volume of the obtained bread is also high, and the texture is slightly improved. In Example 2 in which α starch was added in Comparative Example 3, the oil absorption rate was slightly higher than that in Example 1, but was much lower than that in Comparative Example 1, and the specific volume and texture of the resulting bread were This is improved to approximately the same level as in Comparative Example 1.

Claims (6)

Bread dough raw material containing wheat flour, roasted dextrin or indigestible dextrin obtained by hydrolyzing it and α starch are added to create bread dough, provided that the dough does not contain cellulose,
Fermenting and baking the dough, creating bread,
Crushing the bread to make bread crumbs,
The manufacturing method of the bread crumbs for low oil absorption frying.   The manufacturing method of the bread | crumbs for low oil absorption frying of Claim 1 whose quantity of alpha starch is 1-10 mass parts with respect to 100 mass parts of wheat flour.   The secondary fermentation time is further extended by 5 to 20 minutes from the secondary fermentation time of bread dough not added with roasted dextrin or hydrolyzable dextrin obtained by hydrolyzing it. A method for producing breadcrumbs for low oil absorption frying according to 1 or 2.   The low oil-absorbing frying product according to any one of claims 1 to 3, wherein the amount of the roasted dextrin or the hardly digestible dextrin obtained by hydrolyzing it with respect to 100 parts by mass of wheat flour is 3 to 30 parts by mass. A method for producing bread crumbs.   The manufacturing method of the breadcrumbs for low oil absorption frying of any one of Claims 1-4 whose specific volume of the bread | baking after baking is 4.0-5.0 mL / g.   The fried food manufactured using the bread crumbs for low oil absorption frying obtained by the method of any one of Claims 1-5.