JPH0720424B2 - Novel bread crumbs and manufacturing method thereof - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a novel bread crumb and a method for producing the same, and more particularly to a bread crumb having a novel shape and structure that has a good texture even after a long time after frying. And its manufacturing method.

[Conventional technology and its problems]

Bread crumbs are an indispensable material for various fried foods, and are widely used for frozen foods, butchers, etc., and for household use. Conventionally, it has been considered that bread crumbs are needle-shaped and the structure thereof is preferably thin.

However, such bread crumbs, which have been considered to be good in the past, have a large amount of oil absorption and have a drawback that their texture changes with time because they return quickly after frying.

In order to overcome such drawbacks, a method of producing a bread crumb analog without yeast fermentation has been proposed (Japanese Patent Publication No. 59-4980). However, this bread crumb analogue has a small oil absorption and hardly returns after fried,
It had the drawbacks that it had a hard texture and had a very small volume when fried.

[Means for solving problems]

Therefore, the present inventor has made diligent studies in order to find a completely new bread crumb that overcomes the drawbacks of the above-mentioned conventional bread crumbs and bread crumb analogues, and the bread crumbs having a specific shape and structure have a small oil absorption amount, and the return after frying is large. The present invention has been completed by finding that it is extremely small, has a good texture, and has a voluminous feel.

That is, the present invention is obtained by crushing bread having a specific volume after baking of 2.4 to 3.3 ml / g, a round shape, and a ratio of major axis to minor axis of 1.0 to 2.0 of 40% by weight of the whole. The present invention provides a bread crumb and a method for producing the same, which is characterized by having a film thickness as a structure and an apparent specific volume of 2.5 ml / g or more.

The bread crumbs of the present invention have a round shape with a ratio of major axis to minor axis of 1.0.
~ 2.0% occupies 40% by weight (hereinafter simply referred to as "%") of the whole. When the ratio of the major axis to the minor axis is less than 40% of the whole with a ratio of 1.0 to 2.0, the amount of oil absorbed is large when fried, etc., resulting in quick return after frying.

In the present invention, the structure of bread crumbs refers to the internal structure of each bread crumb particle. The structure of the bread crumbs of the present invention has a thick bubble separating layer, that is, a film. Membrane thickness is 80
It is preferably μ or more, and particularly preferably 80 to 500 μ. If the film is thin, it will return quickly after frying, which is not preferable.

The apparent specific volume of the bread crumbs of the present invention is 2.5 ml / g or more. If this specific volume is too small, the bread crumbs become hard and the texture becomes crunchy rather than the crispy peculiar to bread crumbs.

The bread crumbs of the present invention are obtained by cooling and crushing bread having a specific volume after baking of 2.4 to 3.3 ml / g. Breads having such a specific volume and capable of obtaining bread crumbs having the above-mentioned properties by crushing after cooling are produced by, for example, the following methods A to D.

Method A: In the bread making process, the first fermentation is set to 0 to 50 minutes, and bread is made without rolling treatment, whereby the intended bread is produced.

Here, the bread-making step refers to a bread-making step by a normal bread-making method, for example, a straight method, a medium seed method, a liquid seed method, or the like. The straight method is generally used for mixing raw materials, first fermentation (1.5-4 hours), splitting, bench time, molding (rolling and filling), proofing (final fermentation),
It consists of a firing process. In addition, the middle seed method generally comprises the steps of middle seed mixing, middle seed fermentation (3 to 8 hours), main kneading mixing, floor time, division, bench time, molding (rolling treatment and mold filling), proofing, and firing. is there. As described above, the usual bread making process includes the first fermentation and rolling treatment steps for about 1.5 to 8 hours.

In order to carry out the method A of the present invention, in the bread making step, the first fermentation is carried out within 50 minutes or at all, and no rolling treatment is carried out, in principle, in the same manner as in the ordinary bread making step. Bread can be obtained, which is then cooled and ground.

Next, the method A of the present invention will be specifically described by taking the case of the straight method as an example.

The raw material is not particularly limited as long as it is usually used for bread crumbs, for example, wheat flour as a main raw material,
Yeast / yeast food, sugar, salt, skimmed milk powder, oil / fat, water, oxidizing agent, reducing agent and the like are mixed.

These raw materials are kneaded by hand or using a mixer.
The dough obtained is then subjected to a first fermentation. The first fermentation is carried out under normal conditions such as a temperature of 27 ° C. and a humidity of 75% within 50 minutes.
In the present invention, the first fermentation need not be performed at all.

Then divide using your hand or a divider and take a bench time. You do not have to take bench time, but under normal conditions it may take about 20 minutes.

After the bench time is over, the dough is stuffed into a mold without rolling, and attached to the next proof. Proofer, also commonly called final fermentation, is the final stage of dough ripening. The proofing condition is not particularly limited, and for example, the temperature is 25 to 45 ° C and the humidity is 60 to
100%, 0 to 4 hours, preferably 50 to 80 minutes.

The desired bread is produced by baking the obtained bread dough. Oven-type and energization-type can be applied to the firing.

Method B: In the bread making process, the intended bread is produced by making bread without taking the first fermentation and bench time.

The method B of the present invention is carried out according to the usual bread making method except that the first fermentation and bench time are not taken. Therefore, the method B includes a rolling treatment step. Generally, the rolling process mainly aims to remove the gas from the dough,
It is done by hand or by using a moulder.

Method C: In the bread making process, the dough after the first fermentation is immediately subjected to a chiotper treatment, and then bread is made according to a usual bread making method to produce the intended bread.

The tipping treatment in the method C of the present invention means cutting the bread dough using a tipper or the like. The method C of the present invention is carried out according to the above-mentioned ordinary bread-making method, except that this chewing process step is carried out.

Method D: A target bread is produced by using a raw material containing a reducing agent such as L-cysteine added in an amount of 100 to 2000 times the normal amount, and bread-making according to a usual bread-making method.

As the reducing agent used in the method D of the present invention, L-cysteine or the like is preferable, and the addition amount thereof is based on the whole raw materials.
1,000 to 20,000 ppm, especially 3,000 to 10,000 ppm are preferred.
The method D of the present invention is carried out according to the conventional method described above except that a reducing agent is added to the raw materials.

Of the above methods A to D, method A or method B is particularly preferable.

The bread crumbs of the present invention are produced by cooling the bread obtained by the above methods A to D and then pulverizing the bread. Cooling time
12 to 36 hours, especially 14 to 24 hours are preferred. Crushing is the usual method,
For example, it is preferably carried out by a crusher equipped with a mesh of 4 to 15 mm. Further, after crushing, if desired, the grain size is adjusted to obtain bread crumbs having a grain size within a certain range.

[Operation and effect of the invention]

Since the bread crumbs of the present invention have a small oil absorption amount and a very small amount of return after frying, the texture does not change for a long time when used for frying. Moreover, since it has a round shape and a large specific volume, it has an excellent volume feeling and a good texture. Therefore, the bread crumbs of the present invention can also be used as croutons.

〔Example〕

 Next, the present invention will be described with reference to examples.

Example 1 (1) Raw material composition (2) Manufacturing Method Comparative Products 1 to 3 and Inventive Products 1 to 8 were manufactured by the manufacturing method shown in Table 1 using the raw materials of the above formulation examples.

(3) Test method The shape and structure of the obtained bread and bread crumbs were tested by the following test method. The results are shown in Table 1.

Specific volume of bread after baking (ml / g) The volume of bread was measured by the seed replacement method, and the weight of the bread was weighed to obtain the following formula.

Ratio of major axis and minor axis of bread crumbs (major axis / minor axis) Take 7 or more of each sample, measure the major axis and minor axis of each sample, and determine what percentage of the total value is 1.0 to 2.0. It was calculated.

Apparent specific volume of bread crumbs (ml / g) Using a funnel with a wide mouth diameter of 230 m / m, a bottom diameter of 26 m / m and a length of 160 m / m, 100 g of sample was stored at the bottom and the volume was measured when it was opened all at once. did.

 Bread crumb shape It was observed with the naked eye and a stereoscopic microscope (30 times).

 Bread crumb structure The film thickness was measured from an electron microscope (50x) photograph.

The film thickness of 80 μm or less was determined as the film thickness, and the film thickness of more than 80 μm was determined as the film thickness.

Oil absorption rate of bread crumbs (%) After oiling 5.0 g of bread crumbs of 3-5 meshes at 170 ° C for 1 minute,
The oil was drained 60 times per minute and weighed, and the rate of increase in weight was expressed as a ratio to the sample amount.

Example 2 The shape of bread crumbs obtained when the first fermentation time was changed to 0 to 120 minutes in the production method of the product 1 (1) of the present invention in Example 1 was examined. The results are shown in Table 2.

Example 3 When the bread crumbs of the present invention obtained in Example 1 were used to prepare a fried shrimp, there was no change even after a long time after frying, and the voluminous feeling was extremely good. The texture was crisp and good.

Claims (3)

[Claims] 1. A shape which is obtained by crushing bread having a specific volume after baking of 2.4 to 3.3 ml / g and has a round shape and a ratio of major axis to minor axis of 1.0.
Bread crumbs characterized by occupying 40% by weight or more of the total of ~ 2.0, a structure of film thickness, and an apparent specific volume of 2.5 ml / g or more. 2. In the baking process, the first fermentation is performed for 0 to 50 minutes, and the specific volume after baking is 2.4 to 3.3 without rolling treatment.
It is characterized by producing ml / g bread, and then cooling it and crushing it.The shape is round, and the ratio of major axis to minor axis is 1.0-
A breadcrumbs manufacturing method in which 2.0 occupies 40% by weight or more of the whole, the structure is a film thickness, and the apparent specific volume is 2.5 ml / g or more. 3. A method for producing bread having a specific volume after baking of 2.4 to 3.3 ml / g without taking bench time with the first fermentation in the baking process, and then cooling and grinding the bread.
Bread crumbs with a round shape and a ratio of major axis to minor axis of 1.0 to 2.0 accounts for 40% by weight or more of the whole, the structure is film thickness, and the apparent specific volume is 2.5 ml / g or more. .