JPH0133152B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a bread crumb-like substance, and more particularly to a method for producing a bread crumb analogue without fermenting dough.

Conventionally, bread crumbs were produced by adding yeast to fermentation of wheat flour-based bread ingredients, roasting the bread dough, making it into the shape of white bread or kotsupe bread, and then crushing and drying the dough. In this method, the fermentation process (usually a primary fermentation and a secondary fermentation) to prepare bread dough takes a long time, and in addition, the resulting bread flour has a spongy structure that absorbs moisture. It has disadvantages such as being very sticky and easily losing its shape, and absorbing a large amount of oil when fried. In addition, as mentioned above, conventional bread crumbs have a spongy structure, so in order to immediately crush them, it is necessary to cool them in a special cooling chamber for more than 20 hours, during which time the number of general bacteria increases. There is a risk of deterioration, especially during the humid summer months.

Recently, a method has been proposed for producing bread flour analogues from flour-based dough without fermenting it (Japanese Patent Laid-Open No. 125648/1983).
In this method, the dough mixed with the dough is rolled out into a flat shape and then roasted in an oven at 180 to 200°C, so workers must be skilled in managing the temperature and heating time to prevent burning. There are some drawbacks. Furthermore, in the conventional production of bread crumbs, a method has been proposed in which bread dough is baked by applying heat and high frequency waves at the same time (Japanese Patent Application Laid-Open No. 133541/1983).
Baking bread dough using heat and high frequency simultaneously has the disadvantage that the texture of foods fried using the resulting product becomes hard.In addition, this method requires a step of fermenting the bread dough with yeast. Therefore, productivity cannot be improved, and the structure of the obtained product is spongy, so the above-mentioned drawbacks are unavoidable.

The present invention has been made in view of the various drawbacks of conventional bread flour as described above, and it is possible to shorten the bread crumb-like material with a high shelf life without fermenting the dough, which is mainly made of wheat flour. The purpose is to provide a method that can be manufactured extremely efficiently in a short period of time. The present invention will be explained in detail below.

The structural feature of the present invention is that a dough obtained by mixing a powder material mainly composed of wheat flour and a leavening agent with a liquid material dissolved or dispersed in water is kneaded and then rolled into a rolled dough. After forming R on both ends of the surface and an appropriate number of holes and notches on the surface of this rolled dough, the dough is preheated to a temperature of 45° to 60°C, and then the temperature of the dough is adjusted by high frequency. is about
The dough is dielectrically heated to a temperature of 90° to about 100°C, and hot air is applied to eliminate the steam generated by the dielectric heating. The process involves crushing and drying.

In the present invention, first, wheat flour is used as the main ingredient, and a leavening agent (e.g., bicarbonate of soda), starch, pregelatinized starch, protein, thickening agent, etc. A dough is mixed with a liquid material in which colorants, spices, etc. are appropriately dissolved or dispersed in water, and the dough is mixed to form a dough, and this dough is rolled using a noodle rolling machine or the like. In this rolling, for example, the width is 500m/m and the intervals are 50m/m,
It is preferable to perform the rolling in a four-stage method using metal rollers of 35 m/m, 28 m/m, and 20 m/m, and if R is formed at both ends of the surface of the rolled dough during the fourth stage rolling, it is possible to high frequency heating can be performed uniformly. Next, on the surface of the dough rolled in this way, one piece was applied every 50 m/m.
A hole is formed using a metal rod of mφ (the tip has an acute angle of about 45° C.), and a rotating knife is used to form 2 to 4 incisions in the running direction of the rolled dough. The formation of the holes and notches prevents the dough from rapidly expanding during the next high-frequency heating process, thereby preventing discharge phenomena from occurring and impairing the quality of the product.

In the present invention, the dough is heated by high-frequency dielectric heating, but in order to effectively heat the dough within a short period of time (2 to 6 minutes), the dough is heated in advance to a temperature of 45° to 60°. Heat briefly to ℃. That is, by this heating, high-frequency dielectric heating of the dough can be uniformly and effectively performed in a short period of time. In high-frequency dielectric heating, the preheated dough is placed on a mesh belt made of Teflon (trade name for polyfluoroethylene) and heated for about 3 to 6 minutes to bring the dough temperature to about 90° to about 100°C. In the present invention, hot air is applied during this dielectric heating to remove water vapor generated by the heating. This is to prevent water droplets from forming on the electrodes of the high frequency device during high frequency dielectric heating.

The dough obtained by heat treatment as described above is then coarsely crushed using a hammer crusher or the like, cooled to room temperature, and then crushed to about 5 m/m to 8 m/m using a bread crumb crusher. , dry to a moisture content of 5 to 13% using a fluidized bed dryer or the like. The dried product is cooled to room temperature and then sieved into 6 to 40 mesh particles.

The product obtained as described above is a breadcrumb-like substance with a homogeneous and dense structure, so fried foods prepared using this product have a crunchy texture unlike conventional breadcrumbs with a spongy structure. present. Furthermore, since the breadcrumb-like material according to the present invention has good adhesion and binding properties, it is less likely to fall off from food materials during cooking, and the color tone of fried foods can be adjusted as desired.

In addition, this bread crumb-like material can be used as a batter for fried foods, as a filler or as a food ingredient in the production of various processed foods.In addition, it has a much lower number of bacteria than conventional bread crumbs, so it has excellent shelf life. Are better.

Furthermore, according to the present invention, the product can be obtained in a continuous manner and in a short time (30 to 40 minutes).
It can be said that the method of the present invention is extremely excellent in terms of productivity.

EXAMPLES The present invention will be explained in more detail with reference to Examples below.

Preparation of Example Dough Powder material based on wheat flour (add appropriate amounts of starch, pregelatinized starch, soybean protein, leavening agent, thickening agent, etc.)
100 parts by weight, water, sugar, salt, oil, emulsifier,
Add 40 parts by weight of a liquid material in which colorants etc. are dispersed, and mix for 2 minutes at a low speed of 40 rpm using a horizontal mixer.
A dough was prepared by mixing at a high speed of 80 rpm for 8 minutes.

Preparation of breadcrumb-like material The dough thus obtained was prepared using a noodle forming machine with a width of 500m/m and an interval of 50m/m, 35m/m, respectively.
Rolling was carried out with metal rotating rollers of 28 m/m and 20 m/m. Then, ¹
Holes were punched with a metal rod of 5 m/mφ at a ratio of 1, and two cuts were formed with a rotating knife, and heated for 8 minutes in an electric kiln at a temperature of 200 ° C.
Subsequently, a high frequency heating device was used to heat the product at a high frequency of 27 MHz.
Dielectric heating was performed for a minute, during which hot air was blown to remove the generated water vapor. The temperature of the dough was around 100℃. The bread-like material obtained by heating in this way is roughly crushed into 50 to 150 g using a rotary hammer crusher, cooled for 8 minutes in a room-temperature ventilation cooler, and then crushed to 5 m/m to 8 m/m using a bread crumb crusher. It was ground to m.
This pulverized material is dried in a fluidized bed dryer at a temperature of 120℃ for 3
The product was dried for a minute to a moisture content of 12%.

The entire process took about 30 minutes to obtain this product.
It only took about 40 minutes.

The breadcrumb-like material thus obtained had a degree of gelatinization of starch of 85%, a general viable cell count of 300 cells/g, a long shelf life, and a homogeneous and dense structure.

Furthermore, when fried foods were cooked using this breadcrumb-like material, the batter hardly fell off, and the fried foods obtained also had a crunchy texture.

Claims (1)

[Scope of Claims] 1. A dough obtained by mixing a liquid material dissolved or dispersed in water with a powder material mainly composed of wheat flour and containing a swelling agent is kneaded, and the surface of the rolled dough is rolled. After forming R on both ends and forming an appropriate number of holes and notches on both ends of the surface of this rolled dough, preheat the dough to a temperature of 45 to 60℃,
Next, the dough was dielectrically heated by high frequency to a temperature of about 90 to 100°C, and hot air was applied to eliminate the steam generated by the dielectric heating, and the dough obtained by heating in this way was crushed. A method for producing a breadcrumb-like product, which comprises cooling, followed by further pulverization and drying. 2 The formation of R at both ends of the surface of the rolled dough is
2. The manufacturing method according to claim 1, wherein the kneaded dough is sequentially rolled using four-stage rolls, and the fourth stage roll is used to roll the kneaded dough. 3. The manufacturing method according to claim 1 or 2, wherein one hole is formed per 30 m/m to 50 m/m of the rolled dough. 4. The manufacturing method according to any one of claims 1, 2, and 3, wherein 2 to 4 incisions are formed in the rolling direction of the rolled dough. 5. The manufacturing method according to claim 1, wherein the rolled dough is preheated for 6 to 10 minutes. 6. The manufacturing method according to any one of claims 1 and 5, in which heating with high frequency is performed for 3 to 6 minutes.