JPH062033B2 - Bread crumb analogue - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a bread crumb analogue, and particularly to a method for producing a bread crumb analogue having an appearance and texture very similar to dry bread crumbs without passing through a fermentation process. Pertain to.

The bread crumb analog produced according to the present invention can be used for the same purposes as conventional bread crumbs.

(Prior art) So-called "bread crumbs" used for fry clothes, etc. have been made from wheat flour and salt as raw materials according to the manufacturing method of bread since ancient times, and if necessary, small amounts of auxiliary materials such as sugar and fats, vitamins and minerals. A mixture of ingredients such as nutrient enhancers is kneaded together with water and yeast to form a dough, which is then breaded through fermentation, cutting, molding, intermediate roasting (aging), roasting, and cooling steps.
It has been manufactured by further cutting, drying, crushing and sieving.

Although these manufacturing processes have been rationalized gradually, it is difficult to significantly reduce the manufacturing time because the fermentation process and the aging process are essential.

In order to overcome this drawback in the production of bread crumbs, a method which can be called a method of producing a bread crumb analogue without going through a fermentation process has been proposed (Japanese Patent Publication No. 49-3293).
9, JP-A-57-26536, JP-A-58-12992
7 publication). In all of these methods, raw materials kneaded under heat and pressure using an extruder are extruded through a die, and the extruded product is crushed to obtain a product, which is disclosed in, for example, Japanese Patent Publication No. 49-32939. In the method described, the kneaded material is rapidly extruded through the pores of the die to be expanded, which is rolled and then dried, pulverized, or pulverized and then dried. Also,
In both the methods described in JP-A-57-26536 and JP-A-58-129927, the kneaded and kneaded raw material is drawn from the die in a rope shape at a speed higher than the extrusion speed to flatten the cross section of the extruded product. After that, it is cut, crushed, and dried if necessary.

(Problems to be Solved by the Invention) According to the conventional manufacturing method using the extruder described above,
It is possible to obtain a bread crumb analog product that has a flaky shape without undergoing a fermentation process, but it is difficult to obtain a fluffy, so-called "sword-standing" product that bread crumbs that have undergone a fermentation process have. There are drawbacks. Therefore, when such a bread crumb analogue is used, for example, in the batter of fried foods, the appearance, texture, etc. are subtly different from the original bread crumbs, which causes an unpleasant sensation, and it may be difficult to fully enjoy the meal. It was

(Means and Actions for Solving Problems) According to the present invention, a raw material containing a grain flour and / or a plant protein-containing raw material as a main component is kneaded together with water under heat and pressure by an extruder to knead the mixture. Extrusion molding in the circumferential direction of the tip die, then shredding this molded product in the direction parallel to the extrusion direction, followed by drying, crushing, and sieving in the usual manner gives good so-called "sword standing". Bread crumb analogs can be produced.

In the method of the present invention, when the raw material is pushed toward the tip die under the action of heat and pressure by the extruder, the raw material is kneaded while being repeatedly compressed by the outer surface of the screw and the inner wall of the cylinder, and the kneaded material is multilayered. In this state, it is discharged from the die in the circumferential direction. At the time of extrusion, the water content in the kneaded mixture becomes water vapor, which causes the kneaded material in a multi-layered state to expand to some extent, and escapes to the outside of the extruder while bridging the layers. Since the molded product extruded from the die in this way has a so-called three-dimensional network internal structure,
It is considered that a so-called crumb-like bread crumb-like product can be obtained by chopping and crushing such a molded product.

The raw material used in the method of the present invention is mainly a raw material containing cereal flour and / or vegetable protein. As the cereal flour, wheat flour, corn flour, rice flour, barley flour, rye flour, etc.,
Alternatively, a mixture of these is used. Usually, wheat flour, corn flour and the like are used, and as the wheat flour, strong flour or semi-strong flour is suitable.

As the material containing vegetable protein, a material containing soybean protein, that is, fat-containing soybean powder, defatted soybean powder, soymilk or its powder, concentrated soybean protein, isolated soybean protein, etc., gluten containing wheat protein and processed products thereof are typical. However, these may be mixed and used. The above-mentioned materials containing flour and vegetable protein may be used alone or in a mixture at an appropriate ratio. When using only flour or using it as the main component, it becomes a product similar to or similar to conventional bread crumbs, but as the blending amount of plant protein increases, products with a unique texture different from conventional bread crumbs are obtained. It is obtained, and the range of use is extremely wide. Moreover, various kinds of products can be obtained depending on the type and combination of raw materials used.
It can be used for extremely versatile applications. When the product has an appearance and texture similar to conventional bread crumbs, wheat flour is used as the cereal flour, and soybean protein powder, for example, vegetable protein-containing material such as defatted soybean or soymilk powder is blended in an amount of 25% (weight) or less. It is appropriate to do. The reason is that when the amount of plant protein-containing material added is 25% or more, the tissue becomes firm,
This is because the texture becomes hard, and when the content is 50% or more, the extrudate becomes a film and the texture becomes even harder, which is significantly different from the original texture of bread crumbs. Further, in the present invention, in addition to these main raw materials, oils and fats, starch, vitamins, minerals, spices, colorants, and
Ingredients such as fragrances may be added to the raw materials.

Water is added to the above raw material during the extruder treatment, but it is preferable that the amount of water is about 10 to 40% (by weight) of the raw material and about 20 to 50% as the water content of the raw material. Even when soy milk or the like having a high water content is used as the raw material, the water content of the extruder-treated raw material is adjusted according to the above.

Extruder extrusion conditions include an internal temperature of 100 to 20.
It is recommended that the temperature is 0 ° C and the pressure is 40 kg / cm ² or more. The kneaded material of the raw material and water is passed through the die at the tip of the extruder in the circumferential direction,
That is, it is pushed out in a substantially centrifugal direction with respect to the axial direction of the screw. The shape of the die hole may be circular, square or slit, and the kneaded product is extruded into a rod shape, a sheet shape, a tape shape, a flake shape or the like.

The molded product extruded in this manner is then shredded in a direction parallel to the extruding direction. By shredding in this manner, the product has a sharp edge by utilizing the characteristics of the three-dimensional net-like internal structure of the extruded product. This shredding process has a molded product temperature of 80 ° C or less and a water content of 20.
% Or less is preferable. The reason is that when the extrudate is cut at a product temperature of 80 ° C or more or a water content of 20% or more, the cut product has a very dense structure and shows a glue-like shape. And / or seasoning becomes extremely difficult. It is important to satisfy both of the above conditions in order to obtain a product having a desired tissue structure, and it is difficult to obtain a desired product unless either of the two conditions is satisfied. Therefore, in order to satisfy both of the above conditions, it is necessary to consider such as arranging the cutting device, which is normally directly connected to the extrusion port, slightly apart from the extrusion port. Usually, two minutes after extrusion, the above product temperature and water content are obtained, but if necessary, the extruded product may be forcibly dried and cooled by blowing dry cooling air.

The molded product is shredded to have a width of about 0.5 to 20 mm, often about 2 mm. Any device may be used for that purpose as long as it can achieve the above-mentioned object, but for example, a cutting machine for noodle making is easy to use and convenient.

After the shredding in this manner, the shredded material is roughly crushed using an appropriate crusher and sieved to obtain a bread crumb analog product.

(Effects of the Invention) According to the present invention, since an extruded product which is an intermediate product is a multi-layered body having innumerable bridging portions and has a three-dimensional network structure, the extruded product is once extruded in the extrusion direction. When shredded and then crushed, the product has a so-called sword-like shape, so the appearance,
The texture and the like after cooking are completely the same as those of conventional bread crumbs and do not cause any strange feeling. Moreover, since the method of the present invention does not depend on the fermentation method, the production time is short and economical, and at the same time, the product is extremely hygienic because sufficient sterilization is performed by heat and pressure treatment with an extruder. Have.

(Example) Water was added to a mixture consisting of 90% of strong wheat flour (weight basis, the same applies hereinafter) and 10% of isolated soybean protein (protein content 90%) to adjust the water content to 30%.
It was loaded into an extruder maintained at 0 ° C., a slit-shaped die (50 mm × a pressure of 50 Kg / cm ² by a screw
40 mm) and extruded in the circumferential direction.

After leaving the obtained sheet-shaped extruded product for about 2 minutes, it is shredded to a width of 1 mm with a noodle making machine, further air-dried to have a water content of about 7%, and then roughly crushed with a crusher and sieved. Divided to obtain a bread crumb analog of 8-42 mesh. The product had a good sword standing and was no different from conventional bread crumbs, and even when it was used as a batter for fried foods, its appearance and texture were comparable to those using conventional bread crumbs.

Claims (2)

[Claims] 1. A raw material mainly containing a raw material containing flour and / or vegetable protein is kneaded together with water under heat and pressure using an extruder, and then extruded in a circumferential direction from a tip die, The molded product is shredded in a direction parallel to the extrusion direction at a product temperature of 80 ° C. or less and a water content of 20% or less, then crushed and sieved.
Bread crumb analog manufacturing method. 2. The grain flour is wheat flour, the plant protein-containing material is soybean protein-containing material, and the blending amount of the soybean protein-containing material with respect to the flour is 25% (weight) or less. A method for producing a breadcrumbs analogue according to claim 1.