JP5315262B2 - Bread crumb improving agent, bread crumb improving method, bread crumb manufacturing method and bread crumb - Google Patents

Description

  The present invention relates to a bread crumb improving agent, a bread crumb improving method using the bread crumb improving agent, a bread crumb manufacturing method, and bread crumb manufactured by the bread crumb manufacturing method.

  In recent years, with the advancement of freezing technology, many frozen foods that have been frozen and stored for a long time with breadcrumbs, such as croquettes, tonkatsu, and fried foods are in circulation and are generally fried as needed. It has become. However, these frozen foods have a problem that the crunchy texture cannot be maintained and the melting of bread crumbs deteriorates and the texture is impaired.

  As a method for improving the quality of bread crumbs, a method of adding a culture of lactic acid bacteria belonging to the genus Lactococcus or Streptococcus or a processed product thereof to bread crumbs (see Patent Document 1) is disclosed. However, the bread crumbs produced using this improved method have been problematic in that they do not have a crisp texture and melted mouth.

  Therefore, the bread crumbs excellent in the crispy texture and melting in the mouth, and capable of maintaining the texture even after long-term frozen storage, the bread crumb manufacturing method, and the bread crumb improving agent used in the bread crumb manufacturing method and At present, it is desired to provide a method for improving bread crumbs.

JP 2006-129786 A

  An object of the present invention is to solve the conventional problems and achieve the following objects. That is, the present invention is used for bread crumbs, the bread crumb manufacturing method, and the bread crumb manufacturing method that are excellent in crispy texture and melting in the mouth and can maintain the texture even after being frozen for a long period of time. An object of the present invention is to provide a bread crumb improving agent and a bread crumb improving method.

In order to solve the above-mentioned problems, the present inventors have made extensive studies and as a result, obtained the following findings. That is, the bread crumb improving agent can be improved by the bread crumb improving agent containing at least one of a culture solution and a processed product of Lactobacillus plantarum (deposit number FERM P-21534), and the bread crumb improving agent. In addition, it is possible to improve the crispy texture of bread crumbs by adding starch containing at least 30% by mass of amylose. It has been found that even when fried, the crunchy texture and melted mouth can be maintained and a good texture can be obtained.

The present invention is based on the above findings by the present inventors, and means for solving the above problems are as follows. That is,
<1> A bread crumb improving agent containing at least one of a culture solution and a processed product of Lactobacillus plantarum (deposit number FERM P-21534).
<2> The bread crumb improving agent according to <1>, further including starch containing at least 30% by mass of amylose.
<3> A fermented product obtained by mixing and fermenting at least one of a culture solution of Lactobacillus plantarum (deposit number FERM P-21534) and a processed product with starch containing at least 30% by mass of amylose. The bread crumb improving agent according to <2>, which is contained.
<4> A bread crumb improving method, wherein the bread crumb improving agent according to any one of <1> to <3> is added to bread crumb dough.
<5> Bread crumbs produced by adding the bread crumb improver according to any one of <1> to <3> to the bread crumbs and fermenting the bread crumbs, and firing the bread crumbs fermented in the fermentation step It is a bread crumb manufacturing method characterized by including the baking process which obtains bread for bread | crumbs, and the aging process which cools and ages the bread | pan for the said bread crumb manufacture.
<6> A bread crumb characterized by being produced by the bread crumb production method according to <5>.

  According to the present invention, the conventional problems can be solved, the object can be achieved, the crispy texture and the mouth melting are excellent, and the texture is maintained even after being frozen and stored for a long time. Bread crumbs that can be used, the bread crumb manufacturing method, and the bread crumb improving agent and bread crumb improving method used in the bread crumb manufacturing method.

(Bread crumb improving agent and bread crumb improving method)
The bread crumb improving agent of the present invention contains at least one of a culture solution and a processed product of Lactobacillus plantarum (deposit number FERM P-21534), preferably further contains starch, if necessary. In addition, it contains other components.
The bread crumb improving method of the present invention is suitably performed by adding the bread crumb improving agent of the present invention to bread crumbs.

<Bread crumb improver>
<< Lactobacillus plantarum >>
The Lactobacillus plantarum is a Gram-positive spore-free bacilli and belongs to the genus Lactobacillus which is anaerobic or facultative anaerobic.
In general, Lactobacillus plantarum type strain has no cystine auxotrophy (can grow on medium without cystine), has phenylalanine auxotrophy (cannot grow on medium without phenylalanine), tryptophan nutrition Whereas there is a requirement (cannot grow on a medium without tryptophan), the Lactobacillus plantarum (deposit number FERM P-21534) used for the bread crumb improving agent of the present invention has cystine auxotrophy. Yes (cannot grow on cystine-free medium), no phenylalanine auxotrophy (can grow on phenylalanine-free medium), no tryptophan auxotrophy (can grow on tryptophan-free medium).

The Lactobacillus plantarum is a lactic acid bacterium previously isolated by the present inventors and deposited with the National Institute of Advanced Industrial Science and Technology (AIST). The deposit number is FERM P-21534 (reception number: AP-21534).
Moreover, it can also isolate | separate from the Lactobacillus genus lactic acid bacteria using the said auxotrophy as a parameter | index. In this case, the separation may be performed by, for example, converting the Lactobacillus lactic acid bacteria screened according to the presence or absence of the cystine auxotrophy, the presence or absence of the phenylalanine auxotrophy, the presence or absence of the tryptophan auxotrophy or the like into a yeast autodigestion solution (fresh -Yeast extract) can be grown by using the supernatant after autoclaving and examining the presence or absence of production of the antibacterial substance.

-Culture solution-
As the culture solution of the Lactobacillus plantarum, the culture solution may be used as it is after completion of the culture, and at least one of the culture supernatant and the bacterial cells obtained by separating the culture solution by a method such as centrifugation or filtration is used. It may be used. Moreover, although it is preferable that the said culture solution contains a living microbe, the culture solution which performed heat sterilization may be sufficient.

When the Lactobacillus plantarum is cultured, the medium that can be used is not particularly limited, and can be appropriately selected from known lactic acid bacteria culture media according to the purpose.
The culture temperature of the Lactobacillus plantarum is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 20 ° C to 35 ° C from the viewpoint of obtaining a crunchy texture and a good crumb in the mouth. 25 ° C to 30 ° C is more preferable.
The culture time for the Lactobacillus plantarum is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 12 hours or more from the viewpoint of obtaining a crunchy texture and a good crumb in the mouth. 16 More than the time is more preferable. As the culture time, the longer the Lactobacillus plantarum can be grown, the upper limit is not critical, but it is preferably within 120 hours.

-Processed product-
The method for preparing the processed product of Lactobacillus plantarum is not particularly limited and may be appropriately selected depending on the intended purpose. For example, at least one of the culture solution, the fungus body, and the culture supernatant is used. , A drying method, an enzyme treatment method, an ultrasonic treatment method, a mechanical attrition treatment method, a solvent extraction method, and the like. These methods may be used alone or in combination of two or more.

  The method for drying at least one of the culture solution, the bacterial cells, and the culture supernatant is not particularly limited and may be appropriately selected depending on the intended purpose. For example, natural drying method, hot air drying method, ventilation drying Method, spray drying method, vacuum drying method, freeze drying method, sun drying method, vacuum drying method and the like.

  There is no restriction | limiting in particular as an enzyme used for the said enzyme process, According to the objective, it can select suitably. Also, the temperature and time of the enzyme treatment are not particularly limited and can be appropriately selected according to the purpose.

  There is no restriction | limiting in particular as a method to perform the said mechanical grinding process, According to the objective, it can select suitably, For example, the method of using a French press, a Manton Gaurin homogenizer, a dyno mill etc. is mentioned.

  There is no restriction | limiting in particular as a solvent used for the said solvent extraction, According to the objective, it can select suitably, For example, ethanol, methanol, etc. are mentioned.

There is no restriction | limiting in particular as content of the said Lactobacillus plantarum in the said bread crumb improving agent, Although it can select suitably according to the objective, 1 * 10 < ⁷ > CFU / g or more is preferable and 1 * 10 < ⁸ >. CFU / g or more is more preferable. When the content is less than 1 × 10 ⁷ CFU / g, a crispy texture may not be obtained, and the melting in the mouth may be deteriorated. As the content of Lactobacillus plantarum increases, the crunchy texture and mouth melt improve, so the upper limit is not critical, but within 1 × 10 ⁹ CFU / g is preferable in terms of production efficiency. .
The bread crumb improving agent may be at least one of the Lactobacillus plantarum culture solution and the processed product.

<< Starch >>
The starch contains at least 30% by mass of amylose.
As shown in the method for producing bread crumbs of the present invention, which will be described later, in the production of bread crumbs, the bread for bread crumb production used as a raw material is crushed. . Therefore, bread for bread crumb production is cooled and aged after baking, but it is preferable in terms of production efficiency that this aging can be performed in a short time. When the starch is contained in the bread crumb improving agent, aging of the bread crumb producing bread can be promoted, whereby the skeleton of the bread crumb producing bread can be strengthened, and when crushed, It is preferable in that the particles are not easily crushed and the melting of bread crumbs can be improved.

  There is no restriction | limiting in particular as content of the said starch in the said bread crumb improving agent, Although it can select suitably according to the objective, 1 mass%-30 mass% are preferable, and 5 mass%-15 mass% are more. preferable. When the starch content is less than 1% by mass, aging of bread crumbs is insufficient, and the bread crumbs are easily crushed in the production of bread crumbs to be described later, resulting in poor melting of the bread crumbs. If the amount exceeds 30% by mass, aging of the bread for bread crumb production is promoted too much, and the bread crumb becomes hard and the melting of the mouth may worsen.

  The content of amylose in the starch is not particularly limited as long as it is at least 30% by mass and can be appropriately selected according to the purpose, but is preferably 35% by mass, more preferably 40% by mass, and 45% by mass. % Is more preferable. When the content of amylose in the starch is less than 30% by mass, aging of bread for producing bread crumbs may not be promoted.

  The method for measuring the amylose content in the starch is not particularly limited and may be appropriately selected depending on the intended purpose. For example, iodine colorimetric colorimetric method, current regulation method, voltage regulation method, starch enzyme Examples include a method of measuring by gel filtration chromatography after digestion (see Encyclopedia of Starch Science, edited by Eiji Fuwa et al., Asakura Shoten, 2003. 3.28).

There is no restriction | limiting in particular as said starch, According to the objective, it can select suitably, The high amylose corn starch and / or its derivative etc. which are generally marketed can be used.
Specific examples of the commercially available products include amylomaise V (amylose content: 50 mass% to 60 mass%), amylomaise VI (amylose content: 60 mass% to 70 mass%), and amylomaise VII (amylose content: 70 mass%). % To 80% by mass) (above, manufactured by Nippon Food Processing Co., Ltd.), amylogel (amylose content: 60% by mass or more, manufactured by Sanwa Starch Co., Ltd.), and the like.
Here, the derivative of high amylose corn starch refers to chemical reaction such as esterification such as acetic acid, succinic acid oxidation, phosphoric acid crosslinking, etherification such as hydroxypropylation, epichlorohydrin crosslinking, oxidation, acid treatment, etc. The starch derivative obtained by processing is meant.
Some barley varieties have an amylose content of 30% by mass or more, and starch obtained from such varieties of barley can also be used.
These may be used alone or in combination of two or more.

Further, in the present invention, the starch having an amylose content of at least 30% by mass is composed of a mixture of the high amylose corn starch and / or its derivative and a starch having an amylose content of less than 30% by mass. You may use what was prepared so that content might be 30 mass% or more.
When high amylose corn starch and / or derivatives thereof and starch having an amylose content of less than 30% by mass are mixed and used, in addition to the effects of the present invention, for example, viscosity is increased or gelatinization temperature is decreased. The physical properties can be changed.

The starch having an amylose content of less than 30% by mass is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include urch seed corn starch, waxy corn starch, sago starch, wheat starch, rice starch, and potato starch. , Sweet potato starch, tapioca starch, or derivatives thereof. These may be used alone or in combination of two or more.
Here, the starch derivative having an amylose content of less than 30% by mass is a starch having an amylose content of less than 30% by mass, such as esterification such as acetylation, succination, and phosphoric acid crosslinking, hydroxypropylation, It means a starch derivative obtained by subjecting a chemical treatment such as etherification such as epichlorohydrin crosslinking, oxidation, or acid treatment.

<< Other ingredients >>
The other components are not particularly limited as long as the effects of the present invention are not impaired, and can be appropriately selected according to the purpose. For example, known food additives, sugars, emulsifiers, colorants, flavors, storage , Oils and fats, flour, water and the like. Moreover, you may contain well-known edible microorganisms other than the said Lactobacillus plantarum, its culture | cultivation thru | or processed material.
There is no restriction | limiting in particular as said microorganisms, According to the objective, it can select suitably, For example, the lactic acid bacteria which belong to Lactobacillus genus other than Lactobacillus plantarum, Lactococcus ( Lactococcus ) genus, Streptococcus ( Streptococcus ) genus , Leuconostoc (Leuconostoc) genus, Pediococcus (Pediococcus) genus Enterococcus (Enterococcus) genus, tetra genomic Lactococcus (Tetragenococcus) genus Saccharomyces (Saccharomyces) genus, and the like microorganism belonging to the Kluyveromyces (Kluyveromyces) genus, etc. .
There is no restriction | limiting in particular as content of the said other component, According to the objective, it can select suitably.

<< fermented product >>
The bread crumb improving agent is not particularly limited as long as it contains at least one of the culture solution and processed product of the Lactobacillus plantarum, and can be appropriately selected according to the purpose. It is preferable to contain a fermented product obtained by mixing and fermenting at least one of a plantarum culture solution and a processed product, the starch, and, if necessary, the other components, and the fermented product itself. It is particularly preferable in that a bread crumb excellent in a crispy texture and melted in the mouth can be obtained.

The method for producing the fermented product is not particularly limited and may be appropriately selected depending on the purpose.For example, the starch and, if necessary, the other components may contain a desired amount of the Lactobacillus. Examples include a method of inoculating at least one of a plantarum culture solution and a processed product and fermenting at a desired temperature and time.
There is no restriction | limiting in particular as an inoculation amount of the said Lactobacillus plantarum, According to content of the desired Lactobacillus plantarum in the said bread crumb improving agent, it can select suitably.
There is no restriction | limiting in particular as said fermentation temperature, Although it can select suitably according to the objective, 20 to 35 degreeC is preferable from a viewpoint which can obtain the bread crumb which was excellent in the crunchy texture and mouth melting, 25 More preferably, the temperature is from 30 ° C to 30 ° C.
The fermentation time is not particularly limited and may be appropriately selected depending on the intended purpose, but is preferably 12 hours or longer, and more preferably 16 hours or longer from the viewpoint of obtaining a crumb with excellent crispy texture and mouth melting. . The culture time is preferably as long as possible, and the upper limit is not critical.
The fermented product may be the fermented product itself, or may be a product obtained by subjecting the fermented product to treatment such as purification, dilution, concentration, and drying.

<Bread crumb improvement method>
The bread crumb improving method of the present invention is a method of adding the bread crumb improving agent of the present invention to bread crumb dough.
There is no restriction | limiting in particular as said bread crumbs, According to the objective, it can select suitably from well-known bread crumbs.
The addition amount of the bread crumb improver added to the bread crumb dough is not particularly limited and can be appropriately selected according to the content of Lactobacillus plantarum in the bread crumb improver. % To 10% by mass is preferable, and 1% to 5% by mass is more preferable.

<Application>
The bread crumb improving agent and bread crumb improving method of the present invention can be suitably used for the bread crumb manufacturing method of the present invention described later because a bread crumb having excellent crispy texture and melting in the mouth can be obtained.

(Bread crumbs and bread crumb manufacturing method)
The bread crumb manufacturing method of the present invention includes at least a fermentation process, a baking process, and an aging process, and further includes other processes as necessary.
The bread crumbs of the present invention are preferably produced by the bread crumb production method of the present invention. The bread crumbs may be raw bread crumbs or dry bread crumbs.

<Fermentation process>
The said fermentation process is a process of adding the said bread crumb improving agent of this invention to bread crumbs, and making it ferment.
The method for preparing the bread crumb dough is not particularly limited and can be appropriately selected from known methods. For example, a medium-sized bread manufacturing method (medium seed method), a straight rice method (straight method), Examples include the liquid type method. The various operations and conditions in the bread crumb dough preparation step are not particularly limited, and can be appropriately selected from known operations and conditions. Moreover, there is no restriction | limiting in particular as yeast used for fermentation, According to the objective, it can select suitably. A commercially available dough may be used as the bread crumb dough.

The amount of the bread improving agent added to the bread crumb is not particularly limited and can be appropriately selected according to the content of Lactobacillus plantarum in the bread crumb improving agent. 30 mass% is preferable and 1 mass%-5 mass% are more preferable. If the addition amount is less than 1% by mass, a crispy texture may not be obtained, and the melting of the mouth may be deteriorated, and if it exceeds 30% by mass, the bread crumb may be hardened.
There is no restriction | limiting in particular as said fermentation temperature, According to the kind etc. of yeast, it can select suitably.

<Baking process>
The baking step is a step of baking the bread crumbs fermented in the fermentation step to obtain bread for producing bread crumbs.
There is no restriction | limiting in particular as said baking method, According to the objective, it can select suitably, For example, the baking method which bakes by oven, the electrode type which bakes by energizing bread crumb dough between electrodes, etc. are mentioned.
There is no restriction | limiting in particular as an apparatus used for the said baking, According to the objective, it can select suitably from well-known apparatuses.
There is no restriction | limiting in particular also as the temperature and time of the said baking, According to the objective, it can select suitably from the temperature and time generally used for manufacture of bread crumbs.

<Aging process>
The aging process is a process of cooling and aging the bread crumbs produced in the baking process.
The temperature and time for aging are not particularly limited as long as the bread crumb can be cooled, and may be appropriately selected according to the purpose from the cooling temperature and time generally used for bread crumb production. Can do.

  As a method for producing such bread crumbs, for example, Japanese Patent No. 3982028, Japanese Patent No. 3362979, Japanese Patent Application Laid-Open No. 2002-238485, Japanese Patent Application Laid-Open No. 2001-299259, Japanese Patent Application Laid-Open No. 2000-253808, and Japanese Patent Application Laid-Open No. Hei 11- The methods described in Japanese Patent Application Laid-Open No. 127806 and Japanese Patent Application Laid-Open No. 10-14481 can be used.

<Other processes>
The other steps are not particularly limited and may be appropriately selected depending on the purpose. Examples include a step of pulverizing bread for producing bread crumbs after the aging step, a step of drying the crushed raw bread crumbs, and the like. It is done.
There is no restriction | limiting in particular as a method to grind | pulverize, According to the objective, it can select suitably from well-known methods. There is no restriction | limiting in particular also as a particle size of the said bread crumbs, According to the objective, it can select suitably.
The drying method is not particularly limited and may be appropriately selected from known methods according to the purpose. For example, natural drying method, hot air drying method, ventilation drying method, spray drying method, reduced pressure drying method Lyophilization method, sun drying method, vacuum drying method and the like.

<Application>
The bread crumb manufacturing method of the present invention and the bread crumb of the present invention manufactured by the bread crumb manufacturing method are excellent in crispy texture and mouth melting, and thus can be suitably used for various fried foods such as croquettes, tonkatsu and fries. . In addition, since the texture can be maintained even after being frozen and stored for a long period of time, it can be suitably used in frozen foods such as various fried foods such as croquettes, tonkatsu, and fries.

  EXAMPLES The present invention will be specifically described below with reference to examples of the present invention, but the present invention is not limited to these examples.

Example 1
<Manufacture of bread crumbs (1)>
-Preparation of bread crumb improver-
One platinum loop of Lactobacillus plantarum FERM P-21534 stored in -15 ° C in 15% by weight glycerol was used to inoculate 5 mL of MRS liquid medium (Difco) and placed at 30 ° C. For 16 hours.
Wheat flour (medium flour, manufactured by Nisshin Flour Milling Co., Ltd.) 40 kg, glucose (Glufinal, manufactured by Sanei Saccharification Co., Ltd.) 8 kg, yeast extract (produced by Oriental Yeast Co., Ltd.) 1.6 kg, starch (amylogel: amylose content 60 80% by mass or more (manufactured by Sanwa Starch Co., Ltd.) and 470 kg of water were mixed. The culture solution of Lactobacillus plantarum was inoculated to 1 × 10 ⁷ CFU / g (about 3% by mass) and fermented at 30 ° C. for 16 hours.

-Production of bread crumbs-
Medium seeds for medium bread making with the following composition were prepared. The mixing conditions were a low speed of 2 minutes and a medium speed of 2 minutes (L2M2). After brewing at 24 ° C., fermentation was performed at a temperature of 24 ° C. and a relative humidity of 80% for 2 hours.
[Medium seeds for 2 hours medium bread making]
Wheat flour (strong flour, manufactured by Nisshin Flour Milling Co., Ltd.) ... 70.0% by mass
Yeast (Bread yeast FX, Oriental Yeast Co., Ltd.) ... 1.8% by mass
Bread quality improver (crumb new food, manufactured by Oriental Yeast Co., Ltd.) 0.07% by mass
Water ... 38.0% by mass

Using the above-mentioned medium-sized bread for 2 hours, a main cake having the following composition was prepared.
The mixing conditions for the main shell were low speed 2 minutes, medium speed 6 minutes, high speed 1 minute (L2M6H1), and the suspension was raised at 28 ° C. (floor time: 10 minutes). Next, finishing (divided mass: 450 g, bench time: 15 minutes, molded in a mountain shape), proofing (temperature 35 ° C., relative humidity 85%, 60 minutes), firing (top fire: temperature 160 ° C., bottom heat: temperature 180 ° C. for 50 minutes) to produce bread crumbs.
[Main article]
Wheat flour (strong flour, manufactured by Nisshin Seifun Co., Ltd.) 30.0% by mass
Glucose: 1.0 mass%
Oil and fat (shortening) ... 2.0% by mass
Salt ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 1.5% by mass
Bread crumb improver ... 3.0% by mass
Water ... 23.5% by mass

The bread crumbs were left to age at 10 ° C. for 18 hours, and then crushed using a grinder and shifter to obtain bread crumbs (1).
A part of bread crumbs (1) was used in Test Examples 1 and 3 to be described later immediately after production, and a part was stored at −20 ° C. for 2 weeks and used in Test Example 2 to be described later.

(Comparative Example 1)
<Manufacture of bread crumbs (2)>
In Example 1, bread crumbs (2) were obtained in the same manner as in Example 1 except that the bread crumb improving agent was not added and the amount of water in the main koji process was changed to 25.0% by mass.
A part of the bread crumbs (2) was used in Test Examples 1 and 3 to be described later immediately after production, and a part was stored at −20 ° C. for 2 weeks and used in Test Example 2 to be described later.

(Comparative Example 2)
In Example 1, bread crumbs (3) were obtained in the same manner as in Example 1 except that the bread crumb improving agent was replaced with potato royal sour (manufactured by Kirin Kyowa Foods Co., Ltd.).
A part of bread crumbs (3) was used in Test Examples 1 and 3 to be described later immediately after production, and a part was stored at −20 ° C. for 2 weeks and used in Test Example 2 to be described later.

(Comparative Example 3)
<Manufacture of bread crumbs (4)>
In Example 1, bread crumbs (4) were obtained in the same manner as in Example 1 except that the bread crumb improving agent was replaced with potato yogurt seed 21 (manufactured by Kirin Kyowa Foods Co., Ltd.).
A part of the bread crumbs (4) was used in Test Examples 1 and 3 to be described later immediately after production, and a part was stored at −20 ° C. for 2 weeks and used in Test Example 2 to be described later.

(Test Example 1: Sensory evaluation of the texture of bread crumbs immediately after production)
The bread crumbs (1) to (4) immediately after production obtained in Example 1 and Comparative Examples 1 to 3 were each fried at 180 ° C. for 2 minutes.

  10 panelists (A to J) sample the fried bread crumbs (1) to (4), whether the bread crumbs have a crispy texture and lightness, or whether the mouth melts The evaluation score was 1, and the evaluation was made using the four grades shown in Table 1, and the average value of the evaluation scores of 10 people was calculated. Table 2 shows the results of the crispy texture and lightness, and Table 3 shows the results of the good meltability.

  From Tables 2-3, the bread crumbs (1) of Example 1 are superior to the bread crumbs (2) to (4) of Comparative Examples 1 to 3, and are excellent in texture such as a crunchy texture, lightness, and melted mouth. I found out.

(Test Example 2: Sensory evaluation of the texture of bread crumbs after freezing)
In Example 1 and Comparative Examples 1 to 3, bread crumbs (1) to (4) stored at −20 ° C. for 2 weeks were fried at 180 ° C. for 2 minutes while being frozen, and the same method as in Test Example 1 was performed. Sensory evaluation was performed. Table 4 shows the results of the crispy texture and lightness, and Table 5 shows the results of the good meltability.

From the results of Tables 4 to 5, it was found that the bread crumbs (1) of Example 1 had no difference in the results of sensory evaluation between immediately after production and after frozen storage, and could maintain a good texture after frozen storage.
On the other hand, it was found that the bread crumbs (2) to (4) of Comparative Examples 1 to 3 had a crispy feeling and a poor mouth melt after freezing and could not maintain the texture immediately after production.

(Test Example 3: Sensory evaluation of croquette texture using bread crumbs immediately after production)
The bread crumbs (1) to (4) immediately after production obtained in Example 1 and Comparative Examples 1 to 3 were respectively coated on croquette seeds produced by a conventional method and fried at 180 ° C. for 2 minutes. This croquette was subjected to sensory evaluation in the same manner as in Test Example 1. Table 6 shows the results of the crispy texture and lightness, and Table 7 shows the results of good mouth melting.
In addition, the croquette manufactured using bread crumbs (1) is "croquette (1)", the croquette manufactured using bread crumbs (2) is "croquette (2)", the croquette manufactured using bread crumbs (3) is " Croquette (3) ", croquette manufactured using bread crumbs (4) may be referred to as" croquette (4) ".

  From Tables 6 to 7, it was found that the bread crumbs (1) of Example 1 were excellent in crispy texture, lightness, mouth melted texture, etc. as in Test Example 1 even when used in croquettes. .

(Test Example 4: Sensory evaluation of the texture of croquettes after freezing)
In Test Example 3, croquettes (1) to (4) coated with bread crumbs (1) to (4) immediately after production were stored at −20 ° C. for 2 weeks, and then froze at 180 ° C. for 2 minutes while being frozen. did. About this frozen croquette (1)-(4), sensory evaluation was performed by the method similar to Test Example 1. Table 8 shows the results of the crispy texture and lightness, and Table 9 shows the results of the good meltability.

  From the results of Tables 8 to 9, it is found that the croquette using the bread crumbs (1) of Example 1 is excellent in the crispy texture and lightness and the texture such as melted mouth as in Test Example 2 even after freezing. It was. Moreover, when the bread crumbs (2) to (4) of Comparative Examples 1 to 3 are used in the croquette, the results are the same as in Test Example 2, and the frozen texture and the mouth melting become worse after freezing storage, and the texture immediately after production. Could not be maintained.

  The bread crumb improving agent of the present invention and the bread crumb improving method using the bread crumb improving agent, and the bread crumb manufactured by the bread crumb manufacturing method and the bread crumb manufacturing method are excellent in crispy texture and mouth melting, so croquettes, tonkatsu, It can be suitably used for various fried foods such as fries. Moreover, since the food texture can be maintained even after being frozen and stored for a long period of time, it can be suitably used for frozen foods of various fried foods such as croquettes, tonkatsu and fried foods.

Claims (6)

A bread crumb improving agent comprising at least one of a culture solution and a processed product of Lactobacillus plantarum (deposit number FERM P-21534).   The bread crumb improving agent according to claim 1, further comprising a starch containing at least 30% by mass of amylose. Claims containing a fermented product obtained by mixing and fermenting at least one of a culture solution and a processed product of Lactobacillus plantarum (deposit number FERM P-21534) and a starch containing at least 30% by mass of amylose. Item 3. A bread crumb improving agent according to Item 2.   A bread crumb improving method comprising adding the bread crumb improving agent according to claim 1 to bread crumbs. A fermentation step of fermenting the bread crumb dough by adding the bread crumb improving agent according to any one of claims 1 to 3 to the bread crumb dough;
A baking step of baking bread crumbs fermented by the fermentation step to obtain bread for bread production,
An aging step of cooling and aging the bread crumb-producing bread;
The bread crumb manufacturing method characterized by including.   The bread crumbs manufactured by the bread crumb manufacturing method according to claim 5.