JPH0824541B2 - Bread crumbs or crumb analogues - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to bread crumbs or bread crumb analogues, in particular novel bread crumbs or bread crumb analogues suitable as garments for frying products.

[Conventional technology]

BACKGROUND ART Conventionally, bread crumbs, cracker flour and the like produced from wheat flour as a raw material used for batter of frying products.

[Problems to be Solved by the Invention]

However, conventional bread crumbs and the like are said to have good soft texture, and as a result of pursuing only that softness, there were few types and naturally lacking variety.

On the other hand, with the recent diversification of eating habits and diversification of palatability, the fact is that fried products cannot avoid such diversification.

However, conventional bread crumbs or the like cannot cope with such diversification at all, and improvement thereof has been a desire of those skilled in the art and consumers equally.

Under the circumstances, the present inventor has conducted various studies in order to meet the demand, and as a result, bread crumbs or bread crumb analogues obtained by using the bark skin portion (hereinafter simply referred to as "bread crumbs")
Unlike conventional needle-shaped bread crumbs, has a granular new appearance similar to a so-called blazer, has a crispy texture (crispness as crispness), and is also a frozen-coated food product. Even in the case, even after the fried post garment does not cause so-called "sagging" due to cinnamon over time, the coloring by the fried is also good, and in particular, it has been found that the nutritional components are excellent, completed.

[Means for solving the problem]

That is, the present invention is a bread baking characterized by using wheat flour as a main raw material and containing 5 to 20% by weight of a bark hull portion.
It is bread crumbs or bread crumb analogues obtained by a crushing method.

In the present invention, examples of wheat include wheat, barley, rye, oat, and the like. Among them, wheat and rye are preferable.

In the present invention, the bark skin portion refers to the outer skin portion of the above-mentioned barley, that is, the portion composed of the pericarp, the seed coat, and the aleurone layer, and examples of those containing a large amount of this skin portion include general wrinkles and whole grain flour.

By the way, the amount of skin contained in general wrinkles, whole grains and wheat flour is as shown in Table 1 below.

The amount of the barley crust contained in the bread crumbs or bread crumb analogs of the present invention is preferably 5 to 20% by weight, particularly 6 to 15% by weight. When the content of the bark hull is less than 5% by weight, the fried color becomes light and the sack easily occurs after frying. On the other hand, if the content exceeds 20% by weight, the fried color becomes too deep and the color becomes deep and dark and the texture becomes hard.

Further, as other composition raw material of the bread crumbs or bread crumb analogs of the present invention, strong flour, medium strength flour, wheat flour such as soft flour as the main raw material, and other similar raw materials used in the production of bread crumbs are used. To be

In order to obtain the bread crumbs or bread crumb analogs of the present invention, it is preferable to use whole grain flour instead of conventional wheat flour, or to use general wrinkles or whole grain flour in place of a part of the used flour. When general wrinkles are substituted for a part of the used flour, about 10 to 30% by weight is a preferable range. When whole wheat flour is replaced with wheat flour used, 50 to 100% by weight is a preferable range.

Examples of the method for producing the bread crumbs or bread crumb analogs of the present invention using the above raw materials include a method in which bread is baked by an electrode method or a roasting method and then crushed.

[Action and effect]

The bread crumbs of the present invention have a novel appearance not found in conventional bread crumbs, and have a crispy and crispy texture,
In addition, it exhibits an excellent fried color without sagging over time. Further, the bread crumbs of the present invention can provide a fried product particularly suitable for health taste as bread crumbs containing barley bark containing a large amount of dietary fiber, vitamins and mineral components.

〔Example〕

 The present invention will be further described with reference to examples.

Examples 1 to 3 and Comparative Examples 1 to 3 Using the following blended raw materials, after baking bread according to the following steps and conditions according to the straight method, the bread was ground, sieved, and dried with a 7 mesh pass particle size to obtain bread crumbs. Got

 The skin content of the resulting bread crumbs is shown in Table 2 below.

<Bread crumb blend> Weight part Flour or wrinkle blended powder ^(*) 100 Water 60 Yeast 2 Yeast food 0.2 Salt 2 Sugar 4 Sugar toning 2 Skim milk powder 2 (*) Specifically, use the blends shown in Table 2 below. I was there.

<Step Condition> Engineering more conditions kneaded slow 6 minutes, high-speed 3 minutes (捏上temperature 27 ° C.) Fermentation temperature 28 ° C., for 60 minutes division 350 g / Pieces bench time 15 minutes roasting temperature 38 ° C., firing time 45 minutes Temperature 200 ℃, time 30 minutes Test Example Alaska pollack fillet was sprinkled with weak flour and dusted with a butter solution, and then the bread crumbs obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were coated and fried at 180 ° C. for 4 minutes.

 Table 3 shows the evaluation of each fried product obtained.

Claims (1)

[Claims] 1. Wheat flour as the main raw material and 5 to 5 barley bark
20% by weight of bread crumbs or bread crumb analogues obtained by the baking and crushing method of bread.