JPS6052774B2 - How to make bread crumbs - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing bread crumbs.

Bread crumbs are characterized by an elongated shape with a rough, torn appearance.

Bread crumbs are used to add the desirable crunch and crunch to a variety of fried foods, such as fish, shellfish, poultry, and lean meats.
Conventionally, these bread crumbs are usually produced by a method in which the dough is produced by conventional means and then rapidly baked using electrical resistance as a heating means. Bread flour, optionally mixed with rice/flour, is blended with water, salt and yeast, and optionally sugar and shortening, in the proportions conventionally used for bread making. These ingredients are kneaded in a standard batch dough mixer for about 5-8 minutes, and the resulting dough batch is transferred to a draw and left to ferment for about 30-6 minutes. Next, divide the dough into 2.25-3.25k9 portions,
Place each in a deep wooden rectangular baking mold with a depth of about 1 d and a horizontal surface of about 2 d x 2.

The larger, opposing vertical sides of each mold are covered with sheet metal that acts as an electrical conductor. The dough is allowed to ferment in the above baking mold for one hour to a suitable extent, during which time the dough expands upwards.

Baking is about 12 minutes through fermented dough.
It is carried out by passing an electric current for a minute. When an electric current is applied, the dough is further stretched due to the expansion of the gas formed by the yeast and the generation of water vapor in the porous dough. After a short period of cooling, the baked bread is removed from the baking tin and thoroughly cooled overnight to evaporate excess moisture and allow it to ripen. The resulting bread is then ground to the desired particle size and dried to the desired final moisture content.
The present invention provides an improved bread crumb that is continuous and has a consistently shorter production time than the prior art, requires significantly less space and effort, and is more flexible than the prior art in terms of the shape of the resulting product. The present invention provides a manufacturing method. That is, the present invention is a method for producing bread crumbs, which is characterized by comprising the following sequential steps.

(1) Dough at 30-50°C expanded from flour and bread-forming material containing water in an amount such that the moisture content in the bread-forming material is ~50% by weight, and at least one leavening agent. (2) Forming the expanded dough into a string shape; (3) Stretching the string-shaped dough 3 to 8 times in the longitudinal direction; (4) Stretching the dough by 3 to 8 times in the longitudinal direction; A step of baking while maintaining the stretched state; and (5) a step of pulverizing the baked bread-like product into particles.

The milled granules are then dried to the desired moisture level.

The bread-forming materials used in the method of the present invention include those conventionally used in bread manufacturing and complying with FDA regulations, 21C. F. R. (United States Code) No. 1
Articles 36,110 to 136,180゜“TheSt
Any of those listed in andardaOfIdentity5' can be used.

No matter what kind of dough it is, its basic ingredients are flour and water.
In this case, the term 1 may be used alone or in 21C. F. R
．． Used together with other flours and arabic flours, as well as with pulse, rye, sorghum and rice flours and arabic flour, as permitted for use in Articles 137,105 to 137,30. Contains flour. Usually, most of the flour used is strong wheat flour. Depending on the properties to be imparted to the resulting product and the nature of the flour used, different proportions and amounts of dough-forming materials, including common sugar, salt and vegetable shortening, can be used.

Other bread-making ingredients that can be used include potassium bromate;
There are oxidizing agents, ripening agents and modifiers such as azodicarbonamide, cysteine hydrochloride and ascorbic acid. Yeast and starch and protein hydrolases can also be used to improve the texture and flavor of the product. Emulsifiers and cell wall improvers (Cell-Wall
lmprOvers) can also be used. Leavening of the dough in the present invention can be carried out using any convenient leavening agent. It is preferable to carry out the dough leavening using a gaseous substance such as carbon dioxide, nitrogen gas, air or a mixture thereof, either alone or in combination with a chemical leavening agent using a leavening gas-generating chemical. Such leavening gas-generating chemicals include baking soda in combination with sodium aluminum phosphate, baking soda in combination with monocalcium phosphate, and baking soda and sodium hydrogen pyrophosphate (SOdiumacid pyrOphOphate).
Includes a combination of. Yeast-based leavening agents can also be used, but are not preferred because they increase the time required for leavening, require a larger equipment footprint, and reduce the quality of the resulting product.

Even if it contains a very small amount of salt, it tends to suppress the leavening effect of yeast. When the leavening is carried out using gaseous substances, it is possible to use larger amounts of salt than is normally used and other flavoring agents, making it possible to create products with a variety of flavors. Furthermore, leavening can be carried out in the dough using gaseous substances alone or together with chemical leavening agents, in one preferred embodiment of the invention yeast as a flavor enhancer.

The blending ratio of dough-forming materials used to make dough varies depending on the properties of the desired bread crumbs, the properties of the flour and materials used, and the materials selected.

An example of a preferred blend of materials other than water that can be used in the present invention includes the following materials in the following blending ratio as a dry mix. Strong flour...
・1 part by weight of sugar ・・・About 5% by weight of flour or less Salt
[Vegetable shortening] - About 8% by weight or less of the wheat flour Furthermore, if desired, one or more of the following materials can be added in the following amounts based on the weight of the flour.

Yeast...0 to about 4% by weight Yeast food...about 0 if yeast is used
．． 2 to about 0.35% by weight starch sugar
・・O~about 1. Capacity % Mono and/or ...0~
Approximately 0.5% by weight diglyceride 1 polysorbate...
・0 to about 1. Rut Amount % Surfactant In the present invention, another example of a preferable blend of a material that is useful as a retry mix and uses a mixture of multiple types of powder includes the following materials in the following blending ratio.

Strong wheat flour: Approximately 6 parts Thin flour: Approximately 3 parts Sugar: Approximately 5% by weight or less of the flour Vegetable-based shortening: Approximately 8% by weight or less of the flour Salt: Approximately 8% by weight of the flour Up to about 5% by weight Additionally, one or more of the following optional ingredients may be used in the latter dry mix in the amounts listed below based on the weight of the flour.

Yeast: 0 to approximately 4% by weight Yeast food: approximately 0.2 to approximately 4% by weight if yeast is used
Approximately 0.35% by weight protease...Wheat flour 50
About 10,000 to about 50,000H per y. U. (Hemoglobin unit) Amylase...Wheat flour 50
Approximately 2,000 to 8,000 SKB per kg (Stands
tedt, Keenar) DBlish) unit mono and/or... 0 to about 0.5% by weight diglyceride 1 polysorbate... 0 to about 1. Volume % Surfactant Although the products obtained from the above two combinations are useful for certain applications, they are not durable enough for frying, lack flavor, and have poor structure. It is somewhat inferior as it tends to have a bright and dark appearance.

In a preferred embodiment of the invention, flavor-enhancing and texture-improving premixes or liquids are used to improve the palatability, flavor, frying durability and structure of the product to provide a wide range of properties. used. It is possible to improve one or more of these properties over the corresponding properties of bread crumbs produced by conventional methods. This flavor-enhancing and texture-improving premix contains a small amount of flour in the concentrate, usually less than about 2% of the total amount, and a large amount, usually about 50% of the total amount.
Includes an enzyme system used with ~8% moisture.

This concentrated liquid type is mixed for a short time, typically about 3 minutes, about 30~
Prefermentation at about 40° C. allows sufficient time for amylases and proteases to modify the flour and impart the desired texture and other properties to the final product. A liquid seed mix that can be used in this method contains the following ingredients in the following amounts based on all flour in the dough-forming formula:

Strong wheat flour: approx. 5 to 2 weight% Water: approx. 35 to 55 weight%) Protein hydrolase: approx. 25 per 50k9 of wheat flour
,000~about 85,000H. U. Starch hydrolase: Approximately 1,250 to 8,000 per 50k9 of wheat flour
SKB units In this embodiment of the invention, after the pre-fermentation period described above is completed, the liquid seed mix described above is subjected to additional water and total dough formation as required to bring the total moisture content to the desired level. Use with a dry mix containing the following ingredients in the following proportions based on the total weight of the flour in the formulation:

Strong flour: Approximately 80 to 95% by weight Vegetable flour toning: Approximately 8% or less by weight Chemical leavening agent
...approximately 4% by weight or less sugar...
・About 5% by weight or less Salt...About 5% by weight or less This dry mix may contain the following ingredients as desired:
It can also be used in the amounts listed below based on the total amount of flour in the total dough-forming materials.

Mono and/or...0 to about 0.5% by weight diglyceride 1 polysorbate...0 to about 1. Volume % Surfactant Starch sugar...0 to about 1. Rut amount%
The above dough-forming materials are kneaded together to form a dough.

In a preferred embodiment of the method of the invention, the dough-forming material is fed into an inlet at one end of a continuous mixing zone, which is capable of creating a piston flow with low mixing and diffusion in the machine direction. This mixing zone may take the form of an elongated screw mixing extruder, preferably modified to create the required processing conditions. dough forming material,
The total moisture content of the mutually mixed materials is about 50% by weight,
Preferably, the appropriate relative proportions are fed to one end of the mixer to provide about 42% to about 4% heel weight. Dry mixes, water, and flavor-enhancing and texture-improving liquids, if used, are typically fed separately to the mixer. Within this mixing zone, the dough-forming material is from about 20 to about 1201, preferably from about 30
It is continuously mixed while passing from one end of the mixing zone to the other for about 6 hours.

A plurality of spaced apart gas inlets are provided along the length of the mixing zone through which the gaseous leavening agent or gases are injected into the mixture. It is also possible to use other gaseous leavening agents, including air and enzymes, but
Carbon dioxide gas is commonly used as the gaseous leavening agent, often in the form of a mixture with nitrogen gas. The total amount of gas supplied to this mixing zone is from 50 k925 to about 300 e1, preferably from about 55 to
It is in the range of about 115e. Although it is generally preferred to use a chemical leavening agent in addition to carbon dioxide in the continuous process of the present invention, it is also possible to use carbon dioxide or other gaseous substances alone as a leavening agent.

When such chemical swelling agents are included, carbon dioxide tends to stabilize the porous structure. In this mixing zone, if the above-mentioned dough forming material, injected gas, and chemical leavening agent are used, the materials are uniformly mixed with the gas generated from the chemical leavening agent in the mixing zone, and at the same time, the gas is dispersed throughout the mixture. Apply sufficient high shear force to

The amount of work done on the dough in this mixing zone is 1y of dough
from about 30 to about 130 joules, preferably from about 60 to about 95 joules. The mixture of the dough-forming material and the inert gas is heated in the mixing zone, usually over at least half of its length, typically about 75%, to form a mixture of the dough-forming material and the inert gas contained in the dough-forming material. Partial expansion of starch particles.

said mixing zone such that the applied heat and the heat provided by the high shear mixing result in a temperature of the dough exiting the mixing zone of from about 30 to about 50°C, preferably from about 35°C to about 40°C. maintain a sufficiently high temperature.

The dough obtained by mixing in the continuous mixing zone is usually about 350 to
in the range of about 3500 kPa, preferably about 500 to about 8
It is forced out of the mixing zone under a back pressure which is a relatively low pressure in the range of 00 kPa. If the mixing operation carried out in the mixing zone is controlled by the above-mentioned parameters, it is possible to extrude dough having a viscosity comparable to that obtained by conventional batch-type dough forming methods. The dough formed by the continuous mixing process described above is typically extruded from the mixing zone as a continuous string having a transverse dimension of about 5 to about 0.

The extruded string of dough is allowed to relax for a sufficient period of time to allow the dough to stretch.

When dough leavening is carried out using a gaseous leavening agent in conjunction with a preferred chemical leavening agent, the relaxation time is usually about 1 to about 7 minutes, typically about 2 minutes. however,
If yeast is used to leaven the dough, a longer relaxation time followed by a suitable degree of fermentation is required. Stretching of the extruded string-like fabric can be carried out by a batch process or, more preferably, by a continuous process. In the batch method, the string-like fabric is divided into appropriate lengths, usually about 15 to about 30 CrR, and each piece is cut lengthwise, usually to its original length, to elongate the irregular holes in the fabric. Stretch it about 3 to 8 times.

If this stretching is insufficient, the cracks necessary to obtain bread crumbs will not form in the baked bread-like product, and on the other hand, if the dough is stretched too much, the bar-shaped dough will break and lose its porous structure. The extent to which the fabric is stretched is important to the present invention. This batch method has some disadvantages in that it is difficult to control the degree of stretching, and hence the uniformity of the final product, resulting in "chevron-shaped breads that are not cracked at either end and are wasted." .

Therefore, it is preferable to use a continuous process that yields a uniform product and has no unstretched portions at either end of the chevron-shaped loaf. In the continuous method, a string-like fabric is used as it is (as is) continuously in the longitudinal direction, and stretched on a series of feeding belts whose feeding speed increases sequentially.
Normally, it is reduced to about 3 to 8 times in about 308 to about 6 minutes.

The relative surface speed of this belt is determined by the desired degree of stretching, the rate of dough production from the mixing zone, and the required dough production. For example, when stretching a string-like fabric five times using five conveyors, the initial belt speed can be varied in the range of about 6 to about 8 i/Sec.
A typical example is about 13W&/Sec, and the belt speed is increased uniformly to reach a final belt speed of about 30-4000T.
n/min, typically about 65 m/Sec.

At such final belt speeds, fabric production is typically from about 100 to about 1500 kg/hour. The dimensions of the stretched string fabric obtained by this stretching operation will vary depending on the initial dimensions and the degree of stretching performed.

Normally, the width of the stretched string fabric is about 2.5 to about 13
It is Cr11 and the thickness is about 12-5 to about 4C! It is n. The stretched dough is then baked.

Baking the stretched string dough can be performed by any desired method, including infrared baking, microwave baking, and a combination of the two baking methods. When using the infrared baking method alone or in combination with the microwave baking method,
In order for the dough to maintain the desired porous structure during the baking process and to allow cracks to form in the baked bread roll, the dough dough must have a twisted shape. When a continuous string-like dough is formed by the continuous method described above, twisting of the dough before baking can be performed on the continuous string-like dough thus formed. Alternatively, when using a batch process, two or more stretched rods of dough are twisted together. The actual number of twists to be performed depends to some extent on the length of the individual rod-shaped fabric, but is usually about 4 to about 1 (2). As long as you do this twisting before stretching, you can use the invention! Although the method is effective, it is preferred that such twisting operations be performed after the initial stretching operation. When only the microwave baking method is used, it is preferable because it is possible to bake the stretched continuous string-like dough as it is without twisting it. In addition, when this baking is all done using an infrared baking oven, the open temperature can be changed from about 150℃ to about 200℃, and the internal temperature of the baked bread-like product is about 80℃ to about 1℃.
It becomes 00℃.

The required baking time is usually about 25 to about 4 degrees. When baking is carried out first in the microwave and then infrared, the microwave baking process requires 50% of the dough.
The input microwave energy is about 3.0 to about 7.5 MJ per k9 for a time sufficient to raise the internal temperature of the dough to about 50 M to about 80°C, usually about 60 to about 180 seconds.

During this microwave baking process, a continuous stream of air is used to remove moisture that evaporates during the baking process. The dough is passed through a microwave oven at a production rate of about 25 to about 100 kg per hour. After completing the microwave baking process, the partially baked dough is baked using an infrared oven to complete the baking process.

Baking with this infrared open method is approximately 1,500 ~
Baking of the stretched dough may be carried out at a temperature in the range of about 200°C for a time sufficient to bring the temperature of the dough to about 800°C to about 1000°C, preferably about 90°C, usually for about 10 to about 25 minutes. (If baking is done using microwave only, tension is applied in the longitudinal direction of the string-like dough)
The open conveyor belt is run faster than the feed rate of the string dough in order to keep the irregular holes stretched (during the gas expansion caused by baking).

This speed difference is such that the microwave open conveyor belt runs about 5 to about 20% faster than the dough feed rate. When using this method, a chemical leavening agent is added to the dough forming material so that it still has leavening power during microwave baking to counteract the compressive force applied to the irregular holes during the stretching process. It is preferable to include it. The microwave energy supplied is from about 6.0 to about 13.5 MJ per 50 kg of dough, and for a period of time sufficient to bring the internal temperature of the dough to preferably about 80 to about 100°C, usually from about 10 to about 3. 1) Apply the above microwave energy for seconds.

This microwave first fixes the structure of the stretched string-like dough, and then bakes the dough until it is completely baked. During this microwave baking, a continuous stream of air is used to remove moisture that evaporates during the baking process.

Moisture loss during microwave baking varies from about 3% to about 1% by weight. Removal of such moisture is necessary in order to reach the desired internal temperature of the fully baked bread. After baking the dough, the resulting chevron-shaped bread is left to cool.

About 6 minutes to about 4 hours for microwave-baked chevrons on a regular perforated rack; about 4 to about 36 hours for open-baked chevrons;
This cooling can be performed. When the strands of bread are baked out of the oven, they do not have the necessary mechanical strength to be shredded or crushed without being compressed.

When cooled for a short period of time, the bread-like material increases in hardness so that it can be shredded or crushed. The cooling time used in the preferred embodiment of the invention is such that the prior art requires long ripening periods, typically about 1F, before the bread is hard enough to be crushed! The time required is in sharp contrast to the steps required using conventional methods.

On the contrary, the rapid method used in the present invention does not allow for the formation of substances that inhibit ripening, and therefore does not allow for the formation of substances that inhibit ripening.
The baked goods quickly reach a state of ripeness sufficient to allow them to be cut into pieces within a short time after baking. Next, the cooled mountain-shaped bread-like material is crushed to make breadcrumbs.

The dried bread crumbs formed by this method have an elongated, fissured shape characteristic of bread crumbs. The bread crumbs are dried to a moisture level of less than about 1% by weight, preferably from about 3% to about 7% by weight. The properties of the products obtained by the method of the invention can be the same as those of products made by conventional methods4.

However, by changing the ingredients and processing conditions, the bread crumbs can be less brittle and have a significantly improved shelf life compared to the prior art, and can also improve the degree of browning and/or edibility when fried. The illusion can also be made into various things. The invention will be illustrated by the following examples. Example 1 This example is intended to demonstrate the production of bread crumbs in which dough is baked partly using microwaves and partly using infrared rays.

Two types of compositions were created: a dry mix and a liquid type.

These compositions consisted of the following ingredients. (
a) Dry mix (b) Liquid type: Prior to starting the work, the liquid type was fermented 3 times and 11 times.

The dry mix, liquid species, and additional water were fed to one end of the extruder at the following feed rates.

Dry mix 7.5kg/separated liquid brew 5.15k9/separated water
1.25k9/min. In this case, the moisture content at the inlet of the extruder corresponds to 45% by weight.

The materials were continuously mixed during approximately 358 passes from one end of the extruder to the other.

Heat the extruder so that the temperature of the dough reaches 45℃ at the exit of the extruder, and add carbon dioxide to 50k9 of the dough.
The mixture was injected into the extruder at six separate locations along the length of the extruder at a rate of 95 e/kg. During dough formation and passage of the dough through the extruder, a work load of 80 joules per dough 1A was applied to the dough and a back pressure of 750 kPa was maintained at the exit orifice of the extruder. Extrude a continuous string-like fabric with a diameter of about 7.5cm from the extruder, and it is about 23C7J! The dough was divided into long rods (approximately 0.5 kg each).

Each of these rod-shaped fabrics was stretched to 5 times its original length. I lined them up two by two, twisted them together seven times, and then baked them.

Baking and frying were performed using a combination of microwave baking and infrared ray baking. Microwave baking involves blowing air at approximately 120°C through an open hole to remove moisture, and baking at 5.8M per 50kg of dough.
An energy input of J was used to stiffen the fabric and maintain the desired porous structure.

As a result of microwave baking, the internal temperature of the dough is 6.
The temperature rose to 5°C. Baking of the dough baked by microwave using infrared rays was carried out for one batch at an open temperature of about 175°C.

As a result, the internal temperature of the baked bread-like product rose to 9 degrees. Next, the obtained mountain-shaped bread-like product was cooled and ground to a desired particle size, and then dried to a water content of about 5% by weight.

The obtained bread crumbs had a shape peculiar to bread crumbs and exhibited the following properties. (sieve analysis)! Ear Ii Semi-Sieve Size Example 2 The procedure of Example 1 was repeated using the following dry mix and liquid types.

(a) Dry mix; 4*1
Mybaplex 600J is manufactured by Eastman Chemical●
It is a highly concentrated monostearic acid glyceride manufactured by Products, Inc.

3(b) Liquid type; *1 Waitasho is an enzyme-activated soybean flour produced by Shyotoning iν.

Before starting the work, the three powdered liquid seeds were pre-fermented.

The dry mix, liquid species, and additional water were fed to one end of the extruder at the following water feed rates. In this case, the moisture content at the inlet of the extruder corresponds to approximately 45% by weight.

The operating conditions of the extruder were as follows.

Mixing time: approx. seconds Gas supply amount: 87 e per 50 k9 of dough Work added: 87 joules per gram of dough Back pressure of extruder: 75
0 kPa Dough outlet temperature 500 C The properties of the product, which had an appearance unique to bread crumbs, were as follows.

(Sieve analysis) Example 3 This example shows the production of bread crumbs in which all baking is done using infrared rays.

The extruder was operated in the same manner as in Example 1 using the following dry mix and liquid types.

(a) Dry mix; (b) Liquid type: Before starting work, pre-ferment the liquid type for 6 minutes and add 100 dry mix, liquid type and additional water to the extruder in the following amounts. In the case of 6 supplied to one end, the moisture content corresponds to 4% heel weight.

The dough is divided into sticks, stretched out to about four times its original length, twisted together two by two, and then baked in a three-way infrared oven at an open temperature of about 175℃.
The internal temperature of the baked bread was approximately 95°C.

Cool, grind, then 3. When dried to a water content of 1% by weight, the resulting product had an appearance unique to bread crumbs, and its properties were as follows. (Sieve Analysis) Example 4 This example demonstrates a completely continuous method for producing bread crumbs using microwaves to bake stretched string dough.

The extruder was operated in the same manner as in Example 1 using the following dry mix and liquid types.

(a) Dry mix; (b) Liquid type Before starting work, fermentation was carried out during the milling process.

The dry mix, liquid seeds, and additional water were fed to one end of the extruder at the following feed rates:

In this case, the water content corresponds to 4% by weight.

The following conditions were adopted for the operation of the extruder.

Mixing time: Approx. seconds Gas supply amount: Dough 50
Amount of work added 67e per k9 11 per 1f of fabric.
4 Joule extruder back pressure 830 kPa Dough outlet temperature 40'C Extrudes a continuous string of dough approximately 7.5 cff in diameter and consists of a number of consecutive conveyor belts operated at successively faster speeds It was moved on a cloth belt for 2 minutes to the enlarger.

This continuous string-like fabric is stretched out on a conveyor for about 3 minutes to reach its original length of about 5. After stretching it to its full length, it was placed in a microwave-operated tunnel opening, where the stretched string-like fabric was placed on a belt and moved. To maintain the irregular holes in the fabric in a stretched state, the open belt was operated at a speed approximately 10% faster than the speed of the last conveyor in the stretcher.

9 per 50 k9 of dough in the microwave oven above with air flowing through the orble to remove moisture.
．． The dough was baked with an input energy of 7MJ. This microwave baking reduced the moisture content of the dough by about 6% by weight, and the internal temperature of the resulting bread at the open outlet was about 85 B.C. After the continuous string bread passed the outlet of the microwave oven, it was cut into lengths of approximately 24 inches (approximately 61 cwt) and cooled for approximately 1 minute.

Next, the obtained stick-shaped bread-like product was heated to Mikawa Mill (18 RT).
The bread crumbs obtained were dried to a moisture content of about 8% by weight. The obtained bread crumbs had an appearance unique to bread crumbs, and the properties were as follows.

(Sieve analysis) ＼'ze-5Jμ4LX=ノ! ν! μ
Example 5 The procedure of Example 4 was repeated except that the dry mix and liquid species comprised the following materials.

) (a) Dry Mix *1 Atmar 500J is a mixture of monoglyceride and diglyceride manufactured by ICI America Incorporated.

(b) Liquid type: The obtained bread crumbs had an appearance peculiar to bread crumbs, and its properties were as follows.

(sieve analysis) Example 6 This example shows the properties of bread crumbs during use.

(a) Frying Test Samples of the products of Examples 4 and 5 were fried for 3.5 minutes at 175°C and the results were compared with those obtained by frying samples of commercial bread crumbs.

The product of Example 4 and the commercially available product exhibited the same degree of coloring and provided similar palatability.

The product of Example 4 had a much thinner and torn shape than the commercially available product. was. The product of Example 5 turned golden brown faster and resulted in softer fries than the product of Example 4.

This shows that bread crumbs with different properties can be obtained by changing the dough forming materials. (b) Bread crumb application test The properties of the bread crumbs obtained by the method of Example 4 were as follows.

(Sieve analysis) The above bread crumbs were placed in a shaker breading machine (R!4B2B type) and rotated for 1 hour, and the sieve analysis was performed again to compare the sieve analysis results of commercially available bread crumbs treated under the same conditions.

The results were as follows. (Sieve analysis) W MAI JHHVVVJ-gυ l Mυυ* Of the increases and decreases, (1) indicates a decrease, and (+) indicates an increase.

The above results show that both bread crumbs were finely ground by the action of the breading machine, but the bread crumbs of Example 4 were much lighter and had fewer fine crumbs.

In summary, the present invention provides an improved method of making bread crumbs that produces a superior product compared to the prior art.

Claims (1)

[Claims] 1. A method for producing bread crumbs characterized by comprising the following steps: (1) The moisture content in the flour and bread forming material is 38%.
(2) Forming the expanded dough into a string shape from a bread-forming material containing water in an amount of ~50% by weight and at least one leavening agent at a temperature of 30 to 50°C; (2) forming the expanded dough into a string shape; (3) stretching the dough formed into a string shape 3 to 8 times in the longitudinal direction; (4) baking the dough while maintaining it in the stretched state; (5)
The process of crushing baked bread-like products into powder. 2. Step (1) sends the bread-forming material to a continuous mixing zone, and causes the bread-forming material to pass through the mixing zone as a piston flow in 20 to 120 seconds, and the bread-forming material passes through the mixing zone. during which at least one inert inflation gas is introduced into the bread-forming material at a plurality of locations at a gas flow rate of 25 to 300 l per 50 kg of bread-forming material, the bread-forming material;
The introduced inert inflation gas and the internally generated inflation gas, if any, are in the mixing zone,
The bread-forming materials are mixed under high shear conditions such that the work done on the contents in the mixing zone is between 30 and 130 joules per gram of bread-forming material and the expanded gas is added thereto. after dispersing and applying a back pressure of 350 to 3500 KPa to the bread forming material and expanding gas in the mixing zone.
The method according to claim 1, which is carried out by heating the mixing zone over most of its longitudinal direction so that the temperature of the dough extruded from the mixing zone is 30 to 50°C. . 3. The method of claim 2, wherein the bread-forming material comprises a flavor-enhancing and texture-improving liquid species that can be pre-fermented for a short period of time before being mixed with other bread-forming materials. 4. The moisture content of the bread forming material is 42 to 47% by weight, the residence time in the mixing zone is 30 to 60 seconds, and the amount of gas supplied is 55 to 115 liters of carbon dioxide per 50 kg of dough.
4. A method according to claim 2 or 3, wherein the work done on the dough is 66-95 Joules/g and the back pressure is 500-800 KPa. 5 Step (2) extrudes the expanded dough from the continuous mixing zone as a string-like material, and the extruded string-like material is
5. The method of claim 3 or 4, wherein the method is carried out by relaxing for ~7 minutes. 6. Step (3) produces a continuous string-like fabric at a surface speed where the first moving surface has a belt speed of 6 to 80 mm/sec and the last moving surface has a belt speed of 30 to 400 mm/sec. 6. A method as claimed in claim 5, wherein the method is carried out by feeding over a plurality of longitudinally extending moving surfaces of progressively faster speeds. 7. Step (4) is carried out using only infrared heating baking, only microwave baking, or a combination of infrared heating baking and microwave baking, and the internal temperature of the baked bread-like product is 80 to 100°C. The method according to any one of claims 1 to 6. 8 Step (4) is carried out on a stretched rod-shaped dough of 15-30 cm in length, which is twisted together in pairs 4-10 times to keep it stretched during the baking process; ) in an infrared heated oven for 25 to 40 minutes at an oven temperature of 150 to 200, or (b) 60 to 80 minutes of microwave energy at an irradiation energy level of 3.5 to 7.5 MJ per 50 kg of dough.
The internal temperature of the dough is increased to 80-80°C by an initial baking step, which is carried out for 10-25 minutes in an infrared heated oven at an oven temperature of 150-200°C. 10
Claim 7: After cooling the baked bread-like product to 0°C, the baked bread-like product is cooled for 60 to 180 minutes before proceeding to step (5).
The method described in section. 9. In step (4), the stretched string-like dough is sent at a speed 5 to 20% slower than the feed speed before irradiation with microwave energy, and the stretched state of the string-like dough is maintained during baking. Fabric 50
The process was carried out using microwave energy for 30-180 seconds at an irradiation energy level of 6.0-13.5 MJ per kg, resulting in an internal dough temperature of 80-100°C and a moisture loss of 3-10% by weight. The method according to claim 7, wherein the baked bread-like product is cooled for 6 to 60 minutes before proceeding to step (5). 10 Following step (5), the crushed granules are
A method according to claim 1, wherein the method is dried to a moisture content of less than % by weight.