CN101106909A - Method for reducing oil absorption of bread crumbs, method for producing bread crumbs, and bread crumbs - Google Patents

Abstract

To provide bread crumbs capable of inhibiting any oil absorption at the time of frying without altering eating texture, namely, without detriment to taste. [MEANS FOR SOLVING PROBLEMS] The oil absorption by bread crumbs at the time of frying can be lowered by first humidifying raw bread crumbs and subsequently drying the humidified bread crumbs at temperature not below the gelatinization temperature of starch contained in the bread crumbs. Preferably, bread crumbs with low oil absorptivity can be provided by humidifying raw bread crumbs to a water content of = 40 wt.% and conducting heat drying at = 40 DEG C so that the water content of the bread crumbs is in the range of 10 to 40 wt.%.

Description

Method for reducing oil absorption of bread crumbs, method for producing bread crumbs, and bread crumbs

technical field

[0001] The present invention relates to a method for reducing the oil absorption of bread crumbs during frying without using special additives, a method for producing bread crumbs with low oil absorption and the bread crumbs using this method.

Background technique

The fried food represented by deep-fried pork chops, potato minced meat fried cakes, fried shrimp, fried oysters, fried white meat fish, because of the unique mouthfeel and delicious taste of its bread crumbs and fat, not only in the family, even if bought outside The food industry is also generally accepted food.

The fried food wrapped with bread crumbs on various materials has the following functions: 1) it has a buffering effect on the temperature, so that the high temperature of the oil will not be directly transmitted to the material; 2 ) to prevent the loss of food ingredients such as flavor components or vitamins; 3) due to the short-term heating at high temperature and containing oil, a layer with a unique taste is formed; 4) the coating itself can absorb oil moderately to produce fragrance and stimulate appetite. However, due to the emphasis on healthy living in recent years, excessive intake of fat calories has become a problem, and there has been a tendency to stay away from foods with high fat content such as fried foods. When the intake of fat is too much, the increase of cholesterol or neutral fat in the blood becomes the cause of arteriosclerosis, and when the arteriosclerosis progresses, there will be worries about angina pectoris or myocardial infarction.

Against such a background, in breadcrumbs and breadcrumb manufacturing, various so-called low-oil-absorbing breadcrumbs that absorb less oil during frying have been developed in order to solve the above-mentioned problem of coating oil absorption. For example, bread crumbs with low oil absorption rate (patent document 1) using dietary fiber cell membranes extracted from beans; bread crumbs for frying containing dietary fiber obtained from corn husks (patent document 2); Low-oil-absorbing breadcrumbs for frying characterized by dietary fiber and protein obtained from soybeans (Patent Document 3); using grains added with soybean flour and modified starch as the main raw materials, and by making the ratio of the processed bread A method for producing bread crumbs with a volume of 2.8 to 3.6 ml/g, which suppresses fermentation (Patent Document 4); ; Breadcrumb-adhered foods containing xanthan gum on the surface of the food body (Patent Document 6) and increase the number of air cells in the bread by adding krill shell powder, etc., and control the size of each air cell so that Bread crumbs with low oil absorption and good mouthfeel (patent document 7) etc. made from very small bread.

But, such dietary fiber and protein, as the coating of low oil absorption, in order to bring into play enough effect, must add considerable amount, along with the increase of adding amount, bread crumb becomes very hard, has reduced taste. And for suppressing the specific volume of bread or the method of calendering bread block, because bread pore is blocked and bread crumbs are hardened, can't avoid taste deterioration.

As a recent trend of bread crumb utilization, it is preferable that the fried coating has a relatively light texture in consideration of shifting from a dry type with a hard texture to a fresh soft type. That is, there is also a problem that the texture of the article whose oil absorption is reduced during frying by using the conventional low-oil-absorbing frying coating technology is too hard for preference. Therefore, the status quo is that these breadcrumbs have not yet become widely available.

Patent Document 1: JP-2-20258

Patent Document 2: JP-A-5-61

Patent Document 3: JP-A-7-246072

Patent Document 4: JP-A-7-250641

Patent Document 5: JP-A-8-131108

Patent Document 6: JP-A-9-37749

Patent Document 7: JP-A-2003-284519

disclosure of invention

The problem to be solved by the invention

[0005] So far, as a method of suppressing the oil absorption of bread crumbs, it has been proposed to add various dietary fibers or proteins to the raw materials of bread, or to suppress the fermentation of raw materials to reduce the specific volume. However, bread crumbs obtained from bread produced by adding various dietary fibers or proteins and inhibiting the fermentation of raw materials have a hard texture, and there are disadvantages such as a remarkably poor taste after frying.

An object of the present invention is to provide bread crumbs capable of suppressing oil absorption during frying while maintaining the same texture, that is, without impairing the taste.

means of solving problems

[0006] Generally, the moisture content of bread after baking is about 40-42%, and the moisture content of bread crumbs is reduced to below 40% after it is aged and pulverized. The present invention is a method of reducing the oil absorption of bread crumbs after frying by moistening and then drying bread crumbs, but there is no action (process) of moistening bread or bread crumbs that is usually baked. If the bread is moistened, it is difficult to put it in the grinder and it is almost impossible to make bread crumbs. Even when the obtained bread crumbs were moistened, troubles such as sticking to machinery occurred. Therefore, after baking and aging in the bread crumb workshop, the process of making bread crumbs from bread is generally a dry area where moisture is strictly prohibited.

Even in the case of using breadcrumbs in food processing (such as making fried products), when the moisture of the breadcrumbs is too much, it is not easy to handle, especially in the case of wrapping breadcrumbs on food in machinery (flat machines), The adaptability to machinery such as high moisture will be reduced. Therefore, companies often use half-baked breadcrumbs with a moisture content of 28-33%. As such, people in the industry generally don't consider adding water to the crumbs to process bread. However, the present inventors discovered during the development and research of low-oil-absorbing breadcrumbs that the oil-absorbing properties of the breadcrumbs were reduced by heating and drying the breadcrumbs added with water, especially compared with breadcrumbs with low oil-absorbing properties obtained by additives. It is closer to common bread crumbs, thus completing the present invention.

When frying at home, in order to use dry breadcrumbs to obtain the flavor of fresh breadcrumbs, moisten the breadcrumbs before use, but this humidification should be done to the extent that the dry breadcrumbs can be returned to fresh breadcrumbs. Fried without drying. The present invention is a process for producing low oil absorption breadcrumbs on an industrial scale.

The gist of the present invention is a method for reducing the oil absorption of bread crumbs during frying, which is characterized in that after the raw bread crumbs are moistened, the starch contained in the bread crumbs is dried at a temperature above the gelatinization temperature . Bread crumbs can be used as long as they are bread crumbs, but usually flour, yeast, sugar, salt, and water are used as the basic raw materials, and the bread obtained by baking or aging by roasting or electrode baking method is crushed bread crumbs.

The raw bread crumbs used in the present invention refer to raw material production methods such as sponge-dough method, straight-dough method, or liquid sponge-method. Bread crumbs made from bread with a relatively large specific volume. It is called bread crumbs (bread crumbs) in English, soda biscuit crumbs, ブレツタ crumbs, etc., bread that is expanded by baking powder without using yeast, or bread that uses yeast but inhibits fermentation is mostly crushed. However, the raw breadcrumbs used in this invention do not contain these. The raw material used in the present invention is bread crumbs, which means so-called Japanese bread crumbs. In the past, Japanese-style breadcrumbs were produced only in Japan, but recently they have become popular in many places such as the United States, New Zealand, and South America, and they are no longer particularly distinguished as Japanese-style.

The water content of the raw bread crumbs is preferably 40 wt % or more, and it is particularly preferable to humidify to 45 to 65 wt %. The gelatinization initiation temperature as the drying ambient temperature is generally preferably 40°C or higher, practically 100°C or higher, and particularly preferably 150 to 200°C. The water content of the bread crumbs is preferably dried to 10 to 40 wt%. The method can reduce the oil absorption of raw material bread crumbs (fresh) by more than 30%.

[0008] Gist of the present invention is to use the low oil-absorbing breadcrumbs produced by the method for reducing the oil-absorbing properties of breadcrumbs when fried. By the above-mentioned method, the oil absorption during frying can be reduced, and the oil absorption per unit dry weight of bread crumbs can be made 1.2 g/g or less, especially 1.0 g/g or less. The low oil-absorbing bread crumbs manufactured by the method of the present invention are gelatinized by humidification and heating, so that the degree of gelatinization measured by the BAP method is 45% on average in the state of fresh bread crumbs (water content 30-35wt%). % or more, and an average of 55% or more in the state of dry breadcrumbs (water content 10-15wt%), or the heat of gelatinization ΔH measured by the DSC method shows an average value of 2.9 J/g or less, measured with an electromagnetic press The hardness of bread crumbs is below 2×10 ⁶ dyn/cm ² .

The gist of the present invention is food, especially fried food, made using the above-mentioned low oil-absorbing bread crumbs.

A kind of bread crumb of gist of the present invention, it is with flour, yeast, sugar, salt and water as basic raw material, does not contain food fiber, protein, starch etc. to reduce the additive of bread crumb specific volume or food raw material Bread crumbs made from bread have an average gelatinization degree of 45% or more in the state of fresh bread crumbs (water content 30-35 wt%) and an average of 45% or more in the state of dry bread crumbs (water content 10-15 wt%) as measured by the BAP method. The lower average is 55% or more, or the heat of gelatinization ΔH measured by DSC method is an average of 2.9 J/g or less, and the oil absorption per unit dry weight of bread crumbs is 1.2 g/g or less. Preferably, the oil absorption per unit dry weight of the bread crumbs is 1.0 g/g or less, and the bread crumbs have a hardness of 2×10 ⁶ dyn/cm ² or less as measured with an electromagnetic press (Tensiporessa).

The effect of the invention

[0010] It is possible to produce bread crumbs with reduced oil absorption during frying and excellent texture. The bread crumbs used as a raw material may be any type of raw material and may be produced by any manufacturing method. You can use dry breadcrumbs or fresh breadcrumbs.

The oil absorption can be lower than that of low oil absorption bread crumbs with added dietary fiber, protein, etc.

Best Mode for Carrying Out the Invention

[0011] The bread crumbs used as the raw material of the present invention may be any common bread crumbs distributed as bread crumbs, and they can be produced by, for example, the following production methods.

Bread made by mixing bread ingredients, primary fermentation, dividing, forming dough, secondary fermentation, forming, filling, final fermentation, and baking according to traditional bread-making methods such as primary fermentation method or dough material fermentation method It is cooled and crushed to obtain fresh breadcrumbs, or dried to produce dry breadcrumbs. The method of baking has baking formula, electrode formula etc., each has its own characteristic, but no matter the bread that any method is used all can be used as raw material bread crumbs of the present invention.

Basically, it is made of flour, yeast, yeast food, sugar, salt and water. As the flour as the main raw material, it is desirable to use strong flour with a protein content of about 11% or more, but it is also possible to mix low-strength flour or medium-strength flour with a total protein content of about 11%. In addition to the above-mentioned raw materials, auxiliary raw materials such as emulsifiers, shortenings, colorants, and pH regulators are also used suitably. Usually the water content of breadcrumbs is 10-40wt% (10-15wt% for dry breadcrumbs, 15-30wt% for semi-dry breadcrumbs, 30-35wt% for fresh breadcrumbs).

In order to produce low oil-absorbing bread crumbs, it is known to add various dietary fibers such as polydextrose and soybean fiber, or proteins such as soybean protein and egg protein, and the present invention can also use such bread crumbs as a raw material.

The low-oil-absorbing breadcrumbs of the present invention can suppress the oil-absorbing property simply by adding water to the breadcrumbs and heating and drying them without selecting the raw materials of the breadcrumbs, baking method, or additives as shown in Examples.

[0012] The low oil-absorbing bread crumbs of the present invention can be manufactured by humidifying the raw bread crumbs so that the water content of the bread crumbs reaches more than 40 wt%, and then drying at a temperature above the gelatinization temperature of the starch contained in the bread crumbs. The water content of normal bread crumbs is about 10 to 40%. The water content that circulates as fresh breadcrumbs is mostly around 33%. Since baking is necessary to make bread crumbs, as long as moisture is not intentionally added from the outside, the moisture content usually does not exceed 40%. In the present invention, it is preferable to moisten the raw bread crumbs until their water content reaches 45 to 65% by weight. When humidified to a water content of 50%, water will ooze out as soon as you hold it with your hand. The low oil absorption effect of the present invention is considered to be caused by physical changes caused by penetration of water into bread crumbs once baked and crushed, and chemical changes such as gelatinization of starch by heating. In order to carry out these changes, it is necessary to humidify to a water content above 40 wt% and to heat above the gelatinization temperature of starch.

[0013] The method of humidification is as long as water can be added evenly, and the method of humidifying by water mist, steam, etc. can be mentioned. In order to moisten not only the surface of the bread crumbs but evenly down to the center, it is preferable to leave the breadcrumbs to be left until they are uniform after spraying with water mist. Depending on the temperature or the nature of the bread crumbs, it should be placed at a refrigerated temperature for more than 5 hours, more preferably for more than 10 hours, so that it can be evenly humidified. Makes oil absorption more even by evenly humidifying.

[0014] The water for humidification may be any water suitable as a drink. If it is within the range of normal tap water, the influence due to the difference in pH value will not be too great. Various additives can be added to the water for use. As additives, food additives can be used, and examples include proteins such as egg whites, starches such as cornstarch and dextrin, water-soluble fibers such as polydextrose and cellulose, pullulan, xanthan gum, and polysaccharide gums ( jelangam) and other mucopolysaccharides. By adding these substances, the effect of humidification is improved, and other physical properties are increased. Adding protein, for example, reduces oil absorption but hardens the physical properties of the crumb. The amount to be added is only a concentration that can be dissolved in water and can be sprayed (usually about 0.1 to 10%), and it is added depending on the purpose.

[0015] The gelatinization temperature of starch is generally above 70°C, but it will also be gelatinized at a temperature lower than 70°C for chemical starch. In the case of re-gelatinization, it is above about 40°C. In the manufacturing method of the present invention, heating and drying must be above the gelatinization temperature of starch. In consideration of practicality, since it is preferable to shorten the treatment time, it is appropriate that the drying ambient temperature is 100°C or higher, preferably 150 to 250°C. High temperature tends to reduce the oil absorption rate, so as long as the bread crumbs do not burn, any temperature is fine. As the drying machine, any model such as a vibration dryer or a flow dryer is acceptable, but a dryer capable of uniform heating is preferable.

After the water content of bread crumbs is humidified to more than 40wt%, preferably after 45～65wt%, carry out heating and drying, the degree of drying, according to the difference of bread crumbs use purpose, water content is adjusted to fresh bread crumbs, The degree of semi-dry crumbs and dry crumbs. The usual bread crumbs are 10 to 40%, and such a water content is easy to use as a frying coating. Since the drier the oil absorption becomes, the degree of drying can be determined according to the desired low oil absorption.

Describe the invention of the application in detail with embodiment. The invention of the present application is not limited in any way by the examples.

The "bread crumb oil absorption" and "starch gelatinization degree" in this example were measured and converted by the following methods.

<The assay method of bread crumb oil absorption>

Weigh an arbitrary amount (about 4g) of bread crumbs, put them into a sieve with openings less than 0.5mm (so that the bread crumbs do not fall from the sieve), and fry them in soybean oil at 175°C for 2min. After frying, transfer any remaining breadcrumbs to filter paper. Oil-absorbing on the filter paper for 2min, replace the filter paper until no more oil-absorbing, and measure the weight of the bread crumbs (n=3).

<The method of calculation unit conversion weight solid oil absorption>

The following defines the unit conversion weight solid oil absorption, etc., and calculates according to the following formula.

Breadcrumb solid conversion weight (g) = weighed breadcrumb weight (g) × (100-breadcrumb water content (%))/100

Oil absorption (g) = weight of breadcrumbs after frying (g) - conversion weight of breadcrumbs before frying (g)

Oil absorption per unit solid conversion weight (g/g) = oil absorption (g)/bread crumb solid conversion weight (g)

(Since the water content of bread crumbs is 0.1% or less after frying, it is counted as 0%)

As a reference, the water content and oil absorption were measured by this method on commercially available bread crumbs for home use, and the results as shown in Table 1 were obtained.

Table 1

Dimensions mm  Water content wt% Oil absorption per unit solid conversion weight g/g Commercial product A (dry bread crumbs) About 5mm 11.50 1.35 Commercial item B (dry bread crumbs) About 8mm 10.80 1.51 Commercial item C (fresh bread crumbs) About 8mm 33.19 1.77 Commercial item D (fresh bread crumbs) About 12mm 31.05 1.87 Commercial product E (dry bread crumbs) (added with soybean fiber for low oil absorption) About 5mm 12.08 1.05

[0021] Comparing the measured values of the lipid content measured by the above oil absorption measuring method and the acid decomposition method generally used in food analysis, a correlation as shown in Table 2 was seen.

Table 2

Water content of bread crumbs (wt%) The oil absorption according to the method of this manual (g/g) Lipid by acid decomposition method (g/100g) baked bread crumbs 32.4 1.64 63.1 Add water to 60% for baked crumbs and dry to 14% 14.1 0.66 33.8 Electrode Breadcrumbs 34.8 1.28 50.1 Add water to 60% of electrode type bread crumbs and dry to 32% 41.6 0.61 36.0 Add water to 60% of electrode type bread crumbs and dry to 13% 12.8 0.65 39.0

Example 1

<Manufacture of raw material bread crumbs>

According to the raw material formulations shown in Table 3, baked bread crumbs and electrode bread crumbs were produced by the production methods shown in Table 4, respectively.

Table 3

Baking method baked Electrode type Blank manufacturing method Yeast Dough Method One time fermentation method Manufacturer: trade name flour Nissin Milling Co., Ltd.: Aoせみ Nippon Milling Co., Ltd.: Purple Botan 94.4 93.9 Yeast Oriental Yeast Industry Co., Ltd.: イ ス ト 1.9 1.5 yeast food Oriental Yeast Industry Co., Ltd.: COORIENTAL FUTURE 0.1 0.1 Glucose (Co., Ltd.) Nitsushi: グル·フアイナル 1.1 0.9 shortening (Co., Ltd.) Kaneka: パンシヨ一ト 1.0 1.9 table salt New Nippon Solto Co., Ltd.: KingSolt and Salt 1.1 1.3 pH regulator Asahito Chemical Industry Co., Ltd.: ユニライズA 0.3 0.3 Annatto Diawa Chemicals Co., Ltd.: Anautto-N 0.1 0.1

Table 4

Example 2

[0026] With the baked fresh bread crumbs produced in Example 1 as raw bread crumbs, the following steps are carried out to humidify and dry the bread crumbs with various water contents and measure their oil absorption.

Step 1: Dry the raw bread crumbs (water content 34%) in a dryer at a temperature of 110° C. to a water content of 1.6%, and then humidify to a water content of 56.1%.

Step 2: The raw bread crumbs (water content 34%) were humidified to a water content of 51.2%, and then dried in a dryer at a temperature of 110° C. to a water content of 1.8%.

Step 3: Humidifying the raw bread crumbs (water content 34%) to a water content of 61.8%, and then drying in a dryer at a temperature of 110° C. to a water content of 8.7%.

[0027] In the above-mentioned steps 1-3, the oil absorption of the bread crumbs with various water contents after humidification and drying is as shown in FIG. 1 .

The drying of the first half in step 1 is consistent with making dry breadcrumbs from fresh breadcrumbs. Dry bread crumbs are known to have reduced oil absorption from fresh bread crumbs, consistent with the results of this experiment. It can be seen that when humidified after drying, the oil absorption increases when humidified to the same water content as that of fresh bread crumbs, and decreases from 40% or more. It can also be seen that due to the difference in the maximum humidification amount in steps 2 and 3, the oil absorption is different, but with either type of humidification, the oil absorption decreases, and it can be seen that this decrease is also maintained by drying, which makes the oil absorption more amount decreased.

In general dry bread crumbs, the oil absorption per unit solid weight of dry bread crumbs is at most about 1.0 g/g, but bread crumbs with low oil absorption can be made by humidifying and then drying.

Example 3

<The case of using commercially available bread crumbs as raw material bread crumbs>

The production method of the present invention was also applied to commercially available bread crumbs, and it was confirmed that the amount of oil absorption was reduced. Fig. 2 shows the results of bread crumbs made from the product "Naman E2" (fresh bread crumbs, electrode type No. 2, crumb size 12 mm) of Lion Fuichi Co., Ltd., and Fig. 3 shows the product name of Triipan flour "Ji" (fresh breadcrumbs, electrode type) was used as the result of breadcrumbs as the raw material, and Fig. 4 shows the product name "dryB3" (dry breadcrumbs, baked type No. Result for raw breadcrumbs.

The electrode-type fresh breadcrumbs and dry breadcrumbs similar to the baked-type fresh breadcrumbs of Example 2 showed a reduction in oil absorption by drying after humidification even if the breadcrumbs were different in size.

Example 4

<Influence when additives are added to humidified moisture>

The various additives shown in Table 5 were made into aqueous solutions, sprayed so that the water content of bread crumbs (trade name "Raw E3" of Lionfu Co., Ltd.) was about 50%, and then heated in the oven set at 150°C. Dry at dryer temperature until the moisture content of the crumb reaches about 30%. Figure 5 shows the water content and oil absorption of breadcrumbs produced under various conditions.

According to Fig. 5, even if any of the additives was added, the oil absorption decreased by both humidification and drying. By adding polydextrose, pullulan, protein, dextrin, xanthan gum, locust bean gum, α-waxy cornstarch, etc., it was shown that the effect obtained by adding water was enhanced.

Table 5

Specimen name Product name manufacturer Aqueous solution concentration (%) control water 0 protein Gelatin ゼラチンCLV Nitta Gerachin 4.8 protein Dried protein SN キユピー 4.8 starch   Alpha Waxy Corn Starch Matunolin A Matsutani Chemical 4.8 Dextrin スタドライ100 Gwangyang 4.8 Soluble fiber   Polydextrose スタライ3 Gwangyang 16.7 セルエ一ス Solar Eclipse セルエ一ス#80 Eclipse Processing 16.7 Mucopolysaccharides   Polysaccharide gum kelkoguru Sanrongyuan FFI 2.0   Pullulan Purlan PF20 Lin Yuan 4.8 Xanthan gum ビストツプD-3000 Sanrongyuan FFI 1.0 hybrid system   Xanthan gum × locust bean gum Ditto Ro-Kastopi-ngam Ditto Sanrongyuan FFI 1.01.0   Polydextrose × Pullulan ditto Same as above 16.74.8

Example 5

<the impact of humidification water pH value>

Discuss the influence of the pH value of humidification water on the effect of reducing oil absorption.

The pH of the humidification water was adjusted to 3.5 with acetic acid and 10.0 with potassium carbonate to measure the oil absorption. As shown in Table 6, a certain difference can be seen, but at any pH value, the effect of reducing oil absorption can be seen in the humidification+drying of the present invention. On the other hand, as shown in Table 7, almost the same level of effect was confirmed in the pH range of normal tap water.

Table 6

Oil absorption per unit weight of breadcrumb solids (g/g) How to deal with bread crumbs pH 3.5 0.81 Humidify to 55.3% moisture and dry to 21.7% at 150°C pH 5.0 0.66 Humidify to 56.0% moisture and dry to 20.3% at 150°C pH 10.0 0.8 Humidify to 55.3% moisture and dry to 26.1% at 150°C

Table 7

Oil absorption per unit weight of breadcrumb solids (g/g) Breadcrumb Disposal Method pH 5.88 0.92 Humidify to 53.8% moisture and dry to 31.0% at 150°C pH 7.08 0.97 Humidify to 53.8% moisture and dry to 36.0% at 150°C pH 7.89 1.05 Humidify to 53.8% moisture and dry to 40.1% at 150°C pH 8.87 1.09 Humidify to 53.8% moisture and dry to 36.9% at 150°C

Example 6

<Relationship between drying temperature and oil absorption>

In order to confirm the relationship between the drying temperature and the oil absorption, fresh bread crumbs containing 35% water (crumb size 12mm) obtained by the baked yeast dough method were used as raw bread crumbs for testing. The water content of the raw bread crumbs was humidified to 50 wt%, and then dried at various temperatures, and the size of the bread crumbs was sieved to the extent of 4.0-8.0 mm, and the oil absorption was measured.

The results are shown in Table 8. Since the drying time is shortened due to high temperature, it is preferable to dry at a relatively high temperature as long as the bread crumbs are not scorched.

Table 8

Water content (wt%)   Oil absorption per unit weight of solid (g/g)   Drying temperature 100°C 11.3 1.21 Drying temperature 150°C 12.5 1.18   Drying temperature 180°C 11.9 1.08   Drying temperature 200°C 10.5 0.89

Example 7

<sensory evaluation>

The product of the present invention, normal bread crumbs, bread crumbs with added soybean fiber and bread crumbs with krill skin powder, which are sold as low oil absorption bread crumbs with added fiber components, etc., were subjected to sensory tests for oil absorption and texture.

Control: normal toasted dry bread crumbs, 5mm in size.

Product 1 of the present invention: take common baked fresh bread crumbs (water content 33wt%) as raw bread crumbs, add water to water content 50wt%, then dry bread crumbs, size 5mm.

Comparative product 1: Dried bread crumbs obtained by adding 15% of soybean fiber to reduce specific volume, size 5mm.

Comparative product 2: Low oil-absorbing dry bread crumbs added with 5% krill skin powder, a product invented by the applicant (JP-A-2003-284519), with a size of 5mm.

Compare the above 4 kinds of bread crumbs. The combinations of various bread crumbs are shown in Table 9.

Table 9

Control (usually breadcrumbs) Product of the present invention 1 Comparative product 1 (low oil absorption bread crumbs) Comparative product 2 (low oil absorption bread crumbs) Baking method baked baked baked Baking Dough making method Yeast Dough Method Yeast Dough Method Yeast Dough Method   Yeast dough method Compounding (parts by weight) flour 100.0 100.0 100.0 100.0 Yeast 1.9 1.9 1.9 1.9 yeast food 0.1 0.1 0.1 0.1 Krill Skin Powder 1.0 polydextrose 5.0 Soybean powder 15.0 Glucose 1.1 1.1 1.1 1.1 shortening 1.0 1.0 1.0 1.0 table salt 1.1 1.1 1.1 1.1 pH regulator 0.3 0.3 0.3 0.3 Annatto 0.1 0.1 0.1 0.1

[0038] Weigh approximately 10 g of bread crumbs, put them into a sieve with a mesh size of 0.5 mm or less (to the extent that bread crumbs do not fall from the sieve), and fry in soybean oil at 175° C. for 2 min. After frying, transfer all crumbs to filter paper. The oil was absorbed on the filter paper for 2 minutes, the filter paper was replaced and the oil was absorbed again, and transferred to a plate, and five members of the sensory evaluation team conducted sensory evaluation on appearance, hardness and other items.

A comparative evaluation was also carried out on ordinary dry bread crumbs as a control. The results are shown in Table 10. The mouthfeel of the product of the invention is closer to common bread crumbs than the low oil absorption bread crumbs obtained by other preparation methods.

The electromagnetic press (manufactured by Taketomo Electric Co., Ltd.) is a device for objectively measuring the texture of food, and can express the hardness, cohesiveness, adhesion, etc. of the sample with objective numerical values. Put the aluminum container (diameter 39mm, height 12mm) of bread crumbs of product 1 of the present invention into the table after frying, compress 1.5mm from above with a cylindrical plunger with ^a plunger area of 960mm (a measuring tool scale ). The hardness (maximum compressive stress) at this time was 1.89×10 ⁶ dyn/cm ² .

Table 10

Water content (wt%) Oil absorption per unit weight of breadcrumb solids (g/g) Exterior Taste Excellent crumb standing Hardness Melt in the mouth Control substance 11.3 1.56 1 1 1 Product of the present invention 1 11.7 0.89 2 2 1 Comparator 1 12.5 0.91 3 4 3 Comparator 2 10.2 0.88 3 3 3

1: The same degree as usual breadcrumbs

2: Slightly worse than usual crumbs

3: Worse than usual crumbs

4: much worse than usual crumbs

Example 8

[0040] The bread crumbs of the present invention that have passed the sensory test show superiority in hardness, mouthfeel, and other mouthfeel compared with conventional low-oil-absorbing bread crumbs obtained through additives. To confirm this, density measurements were carried out on breadcrumbs according to the invention and breadcrumbs with low oil absorption produced by additives. The samples used were two samples having the same oil absorption prepared as follows.

Product 2 of the present invention: use ordinary baked fresh bread crumbs (the fresh bread crumbs "Raw E3" of Lai Ofu ヅ Co., Ltd., water content 33wt%) as raw bread crumbs, add water to the water content of 60wt%, and then heat and dry Dry bread crumbs up to a water content of 13.5% by weight, with a size of 5 mm.

Comparative product 3: Low-oil-absorbing dry bread crumbs with krill skin powder added as an invention of the applicant (Japanese Patent Laid-Open No. 2003-284519), size 5mm,

Compare the above two breadcrumbs. The combinations of the respective breadcrumbs are shown in Table 11.

The results are shown in Table 12. Compared with the breadcrumbs of the comparative product, the breadcrumbs of the present invention having the same level of oil absorption had a lower average density, and the result confirmed the hardness texture obtained by the sensory test.

Table 11

Product of the present invention 2 Comparative product 3 (low oil absorption bread crumbs) Baking method Baking Baking Dough making method   Yeast dough method   Yeast dough method Compounding (parts by weight) flour 100.0 100.0 Yeast 1.9 1.0 yeast food 0.1 0.1 Krill Skin Powder 1.0 polydextrose 5.0 Soybean Powder Glucose 1.1 1.1 shortening 1.0 1.0 table salt 1.1 1.1 pH regulator 0.3 0.3 Annatto 0.1 0.1

Table 12

  Before frying   Breadcrumb size (φ) Oil absorption (g/g) Average density g/cm ³ Solid density g/cm ³ Product of the present invention 2 Mixture (below 5mm) 0.66 0.32 0.28 Product of the present invention 2 Grading (4.0-2.36) 0.55 0.27 0.24 Product of the present invention 2 Grading (2.36-1.4) 0.76 0.30 0.26 Product of the present invention 2 Grading (1.4-) 0.97 0.38 0.33 Comparator 3 Mixture (below 5mm) 0.65 0.35 0.31 Comparator 3 Grading (4.0-2.36) 0.64 0.31 0.27 Comparator 3 Grading (2.36-1.4) 0.68 0.33 0.29 Comparator 3 Grading (1.4-) 0.65 0.42 0.37

Example 9

In order to confirm the changes in the structure, physical properties, etc. of the bread crumbs that have been processed by the present invention, the bread crumbs are subjected to section observation and ternary structure determination by an X-ray CT scanner, and the surface structure is carried out by an electron microscope (SEM). Photography and gelatinization determination.

<Non-destructive measurement, breadcrumb section observation and ternary structure analysis by X-ray scanner>

Raw bread crumbs (fresh bread crumbs produced by リオフフヅヅ (KK), trade name "raw E2") are added with water to reach a water content of 60 wt%, and then heated and dried to a water content of 13.5% to become the low oil-absorbing bread crumbs of the present invention. "ACTIS+3" manufactured by バイオイメジリサーチ and an image enlarger manufactured by Toshiba Corporation were used for structural analysis (conditions: tube voltage: 50kV; tube current: 0.13mA; magnification: 15 times; number of slices: 120; Number of observation points: 900; converted number of frames: 4/observation point).

As shown in the cross-sectional photographs of Fig. 6 and Fig. 7, there are many large voids in the raw bread crumbs, and the skeleton part of the bread (the wall part constituting the voids) is relatively thin. And the bread crumbs of the present invention (Fig. 10, Fig. 11) have smaller voids, and the reduced skeleton part is thicker. From the photographs after frying in Figures 8, 9, 12 and 13 it can be seen that the oil remains in the voids. The porosity (the ratio of voids to the volume of bread crumbs) obtained by this analysis is 92% (raw bread crumbs before frying), 90% (raw bread crumbs after frying), and 64% (raw bread crumbs before frying). Breadcrumbs of the present invention) and 54% (breadcrumbs of the present invention after frying). Fig. 14 (raw material bread crumbs), Fig. 15 (the present invention) constitute ternary structure photography, is to use the 1072 type DESKTOP X-ray high-resolution ultrathin section camera that SKYSCAN company manufactures to be different from Fig. 6～13 A photograph of the ternary structure of breadcrumbs produced in batches. It was observed that the skeleton part of the bread crumb of the present invention was thickened, and the voids holding the oil were reduced. The ratio of pores per unit volume of bread crumbs was analyzed and calculated, and the raw bread crumbs were 81.3%, and the bread crumbs of the present invention were 58.9%.

<electron microscope (SEM) carries out surface structure photography>

S-3200N manufactured by Hitachi Corporation was used to photograph the surface structure of the same sample as in the structural analysis with the X-ray CT scanner. The sample to be measured does not need to be specially adjusted, and it is observed after being fixed on the measuring table.

As shown in the photographs of Figures 16 and 17, starch granules were recognized on the surface of the raw bread crumbs (control group), but the bread crumbs of the present invention (moisture-conditioned bread crumbs) had gelatinized granules due to the starch granules being gelatinized. Hard to be seen.

<The degree of gelatinization is measured>

Determination method of gelatinization degree: BAP method

As one of the assay methods of starch gelatinization degree, according to " starch science " (J.Jap.Soc.Starch Sci.) 28 (4), p235-240 described in " β-amira-ゼ-ゼルラナ-ゼ(BAP) is measured by the new method for measuring the degree of gelatinization and aging of starch.

This method uses a mixed enzyme of β-amylase that does not completely decompose raw starch and pullana-ze that greatly affects the change in the three-dimensional structure of amylopectin, and distinguishes gelatinized starch and aged starch from the ratio of decomposition degrees. method. Use a glass homogenizer to uniformly disperse 60 mg of the sample after degreasing and dehydration (same as DSC) and 6 mL of distilled water to prepare a sample solution. Add 10N sodium hydroxide to this sample solution to make it completely gelatinized to prepare a completely gelatinized sample solution. A mixed solution of β-amylase-Plulana-Ze (0.8 IU of β-amylase, Nagase Biochemical Industry, 3.4 IU of Pullana-Ze, Hayashibara Institute of Biochemistry) was added to these two sample solutions for decomposition. The total sugar content of each sample was measured by the phenol-sulfuric acid method, and the reducing sugar content was measured by the Somogyi-Nelson method. The degree of gelatinization represents the degree of decomposition of the sample solution when the degree of decomposition of a completely gelatinized sample is taken as 100.

[0046] The degree of gelatinization of starch produced under various conditions is shown in Table 13 (n=3～5). It can be seen that the degree of gelatinization is increased and the gelatinization progresses in any of the baked breadcrumbs and the electrode breadcrumbs by heating and drying after adding water. Low oil-absorbing breadcrumbs obtained from additives such as polydextrose or krill skin powder have a relatively low degree of gelatinization. The degree of gelatinization of the starch produced by adding pregelatinized α-starch was relatively high, and such starches did not have low oil absorption as shown in Table 14. However, even with the method of the present invention using this starch as a raw material, it is possible to obtain bread crumbs with uniform low oil absorption properties by heating and drying after humidification.

Table 13

degree of gelatinization (%) average standard deviation Toasted breadcrumbs (raw breadcrumbs), fresh breadcrumbs 36.3 2.5 Add water to 60% in baked-style crumbs 28.0 0.7 Dry to 43% after adding water to 60% in baked-style crumbs 46.7 3.5 Dry to 14% after adding water to 60% in baked-style crumbs 60.6 10.0 Dry to 50% after adding water to 63% in baked-style crumbs 67.5 7.4 Dry to 18% after adding water to 63% in baked-style crumbs 72.1 14.6 Dry to 13% after adding water to 58% in baked-style crumbs 52.6 2.7 Electrode breadcrumbs (raw breadcrumbs), fresh breadcrumbs 41.3 4.0 Add water to 60% in electrode crumbs 32.7 1.9 Add water to 60% in electrode crumbs and dry to 32% 48.7 7.3 Add water to 60% in electrode crumbs and dry to 13% 61.7 2.8 Low oil absorption dry breadcrumbs obtained by adding 5% krill skin powder 29.4 4.1 Low oil absorption dry breadcrumb obtained by adding 5% polydextrose 29.0 2.8 Fresh breadcrumbs with low oil absorption obtained by adding 10% soybean fiber 53.5 4.6 Fresh breadcrumbs obtained by adding 15% alpha-fat starch 68.8 5.6 commercially available dry breadcrumbs for frozen meals 50.4 3.1 Common fresh breadcrumbs for commercial use 38.6 2.5 General dry bread crumbs for business use 47.2 3.7

Table 14

Approach Moisture Oil absorption per unit weight of solid bread crumbs wt% g/g Low Oil Absorption Breadcrumbs with 5% Krill Skin Powder 11.57 0.66 Breadcrumbs with 15% alpha-starch added 36.70 1.56 Breadcrumbs with 10% Soy Fiber 43.20 1.22 Low Oil Absorption Breadcrumbs with 5% Krill Skin Powder Add water to make the crumb moisture 45%, dry at 150°C 6.79 0.39 Breadcrumbs with 15% alpha-starch added Add water to make crumb moisture 52%, dry at 150°C 9.69 0.85 Breadcrumbs with 10% Soy Fiber Add water to make the crumb moisture 58%, dry at 150°C 5.08 0.70

The assay method of gelatinization degree: DSC method

As an existing method for measuring gelatinization degree, the method of Inouchi et al. can be used,

Differential Scanning Calorimetry (DSC) method (see J. Appl. Glycosci., 51 , 303-313 (2003), Starch/Starke, 43, 468-472 (1991)).

This is a method of measuring the change energy such as transfer, melting, crystallization, and solidification from the heat change accompanied by temperature rise. Since the heat is absorbed with the gelatinization of starch, the gelatinization characteristics of starch can be known by DSC measurement.

Each sample was degreased with acetone, dried to a water content of about 7%, and finely powdered (passed through 80 mesh). In a sealed pressure-resistant sample container, put a degreased and dehydrated sample equivalent to 50 mg of dry matter, and add 2.5 times the amount of water for sufficient hydration. Then, calorimetry was performed in the range of 5 to 80°C (some in the range of 5 to 100°C) using Micro-DSCIII (manufactured by SETRAM).

ΔH was calculated, and the gelatinization temperature (gelatinization peak temperature Tp; gelatinization temperature range Tc-To) and gelatinization heat (ΔH) of the sample starch were measured according to the method of Inouchi. Measure at a heating rate of 5°C/min, measure the gelatinization start temperature (To) and gelatinization end temperature (Tc) from the inflection point of the endothermic curve, read the endothermic peak temperature (Tp), and use the endothermic curve and The heat of gelatinization (ΔH) was calculated from the area enclosed by the baseline. Due to the difference in the drawing method of the baseline, there will be a deviation of about 20%, but as long as the baseline is drawn in the same order, there will be no difference in trend.

The results are shown in Table 15. When the degree of gelatinization is measured by DSC, the treatment of the present invention improves the degree of gelatinization of starch, and it can be seen that gelatinization is progressing.

Table 15

Gelatinization heat ΔH(DSC)/J/g Toasted Breadcrumbs (raw crumbs) 3.0 Add water to 60% in baked-style crumbs 3.2 Dry to 43% after adding water to 60% in baked-style crumbs 2.4 Dry to 14% after adding water to 60% in baked-style crumbs 0.0 Electrode Breadcrumbs (Raw Breadcrumbs) 4.5 Add water to 60% in electrode crumbs 3.4 Add water to 60% in electrode crumbs and dry to 32% 2.4 Add water to 60% in electrode crumbs and dry to 13% 1.4 Low oil absorption breadcrumbs with 5% added krill skin powder 0.8

Example 10

[0051] Use the low oil absorption breadcrumbs of the present invention and common breadcrumbs to produce fried food. As usual bread crumbs, the bread crumbs of the brand name "nama B2" manufactured by リイリフィヅヅ was used. The low oil-absorbing dry bread crumbs of the present invention use the bread crumbs obtained by adding water to the water content of 50% of common bread crumbs, drying at 150° C., and then drying to the water content of 13%. The size of the bread crumbs is adjusted to about 8mm. According to the formula of Table 16, common surface drag material and low oil absorption surface drag material were manufactured. Wrapped in the middle are sweet potato mash (about 15g) and white meat fish cubes (about 12g). Low-gluten flour (trade name Alps manufactured by Nitto Milling Co., Ltd.) was used as the floating flour. Make the coating rate reach about 45% according to the order of wrapping floating powder→wrapping surface dragging material→wrapping bread crumbs (once). The coated fried products are all stored at -30°C, and after the freezing is confirmed, they are fried at a temperature of 175-180°C for about 3 minutes. After frying, 10 fried products were minced in a food processor into minced meat, and the fat content of the products was measured by an acid decomposition method.

As shown in Table 17, since the low oil absorption breadcrumb of the present invention was used, the lipid content of fried food could be reduced. Especially in combination with low-oil-absorbing surface mopping materials, it can effectively reduce lipid content.

Table 16

raw material Product name Company Name Usually noodle Low oil absorption surface drag material Low-gluten flour Alps   Nitto Milling 100 100 dry protein WHP キユ一ピ一 2.5 5 Salt 0.6 1.2 Processed Starch A HS-7 Hoonen 50 Processed Starch B jeruko-ru710 Hoonen 50 Add water (standard) 140 270

^* relative to overall volume

Table 17

Lipid content per 100g product g/100g Fried white fish Fried Sweet Potatoes Usual breading × usual bread crumbs 14.3 16.0 Normal flour × low oil-absorbing bread crumbs 11.4 13.2 Low oil-absorbing surface material × usual bread crumbs 12.9 14.4 Low oil absorption surface drag × low oil absorption bread crumbs 10.2 11.3

Possibility of industrial use

[0054] According to the method of the present invention, the oil absorption of bread crumbs can be reduced without any special additives, and bread crumbs with low oil absorption and no hard texture can be provided. It is possible to reduce oil absorption lower than that of low oil absorption bread crumbs made with additives. Additives can be added to the water for humidification to improve low oil absorption. By using such bread crumbs, a low-calorie, low-fat food can be provided.

A brief description of the drawings

Fig. 1 is the figure that represents the breadcrumb water content and oil absorption of embodiment 2;

Fig. 2 is a graph showing the relationship between breadcrumb water content and oil absorption when electrode-type fresh breadcrumbs are used as raw material breadcrumbs;

Fig. 3 is a graph showing the relationship between breadcrumb water content and oil absorption when electrode-type fresh breadcrumbs are used as raw breadcrumbs;

Fig. 4 is a graph showing the relationship between breadcrumb water content and oil absorption when dry breadcrumbs are used as raw breadcrumbs;

Fig. 5 is a graph showing the relationship between the water content of bread crumbs and the oil absorption amount when various additives are added to water for humidification;

Fig. 6 is the photograph that the cross-sectional structure of the raw material bread crumbs before frying is photographed by X-ray CT scanning;

Fig. 7 is the photo of constructing the ternary structure to the raw material bread crumbs before frying by X-ray CT scanning;

Fig. 8 is the photograph that the cross-section structure of raw material bread crumb after frying is photographed by X-ray CT scanning;

Fig. 9 is a photograph of building a ternary structure of raw material bread crumbs after frying by X-ray CT scanning;

Fig. 10 is a photograph taken by X-ray CT scanning of the cross-sectional structure of bread crumbs of the present invention before frying;

Fig. 11 is a photograph of building a ternary structure to bread crumbs of the present invention before frying by X-ray CT scanning;

Fig. 12 is a photo taken by X-ray CT scanning of the cross-sectional structure of fried bread crumbs of the present invention;

Fig. 13 is a photograph of building a ternary structure to fried bread crumbs of the present invention by X-ray CT scanning;

Fig. 14 is a photograph of building a ternary structure to raw material bread crumbs before frying by X-ray CT scanning;

Fig. 15 is a photograph of building a ternary structure of bread crumbs of the present invention before frying by X-ray CT scanning;

Fig. 16 is a photograph (×200) of surface structure photography of raw material bread crumbs with an electron microscope;

Fig. 17 is a photograph (×200) of the surface structure of the breadcrumbs of the present invention taken with an electron microscope.

Claims (19)

1. reduce the method for crumbs oil absorption when fried, it is characterized in that, after with raw material crumbs humidification, carry out drying under the temperature in crumbs more than the gelatinization point of starch contained therein.

2. according to the method for reduction crumbs oil absorption when fried of claim 1, wherein the raw material crumbs be with flour, yeast, sugar, salt and water as base stock, the common crumbs of the baking method baking by baking formula or electric pole type.

3. according to the method for reduction crumbs oil absorption when fried of claim 1 or 2, wherein with raw material crumbs humidification to water content more than 40wt%.

4. according to the method for reduction crumbs oil absorption when fried of claim 3, wherein with raw material crumbs humidification to water content at 45～65wt%.

5. according to the method for the reduction crumbs oil absorption when fried of any one in the claim 1～4, wherein Gan Zao environment temperature is more than 40 ℃.

6. according to the method for reduction crumbs oil absorption when fried of claim 5, wherein Gan Zao environment temperature is more than 100 ℃.

7. according to the method for reduction crumbs oil absorption when fried of claim 5, wherein Gan Zao environment temperature is 150～250 ℃.

8. according to the method for the reduction crumbs oil absorption when fried of any one in the claim 1～7, wherein crumbs being dried to water content is 10～40wt%.

9. according to the method for the reduction crumbs oil absorption when fried of any one in the claim 1～8, wherein oil absorption reduces more than 30% than the oil absorption of raw material crumbs (aquatic foods) when fried.

10. use the low oil suction crumbs of making according to the method for the reduction crumbs oil absorption when fried of any one in the claim 1～9.

11. according to the low oil suction crumbs of claim 10, wherein the oil absorption of the dry crumbs of Unit Weight is below 1.2g/g.

12. according to the low oil suction crumbs of claim 11, wherein the oil absorption of the dry crumbs of Unit Weight is below 1.0g/g.

13. according to claim 10,11 or 12 low oil suction crumbs, wherein (average out to is more than 45% under the state of water content 30～35wt%) at bright crumbs for the gelatinization degree of usefulness BAP method mensuration, (average out to is more than 55% under the state of water content 10～15wt%), and the gelatinization heat Δ H that perhaps uses DSC method mensuration is on average below 2.9J/g at the rusk bits.

14. according to any one low oil suction crumbs in the claim 10～13, wherein the crumbs hardness of measuring with electromagnetic power press is 2 * 10 ⁶Dyn/cm ²Below.

15. use food according to the low oil suction crumbs of any one in the claim 10～14.

16. use fried food according to the low oil suction crumbs of any one in the claim 10～14.

17. crumbs, these crumbs are by with flour, yeast, sugar, salt and water are base stock, do not contain food fiber, protein, starch etc. reduce the additive of crumbs specific volume or the crumbs of making as the bread of the food material of raw material, (average out to is more than 45% under the state of water content 30～35wt%) at bright crumbs for its gelatinization degree of measuring with the BAP method, (average out to is more than 55% under the state of water content 10～15wt%) at the rusk bits, perhaps on average below 2.9J/g, the oil absorption of the dry crumbs of Unit Weight is below 1.2g/g for the gelatinization heat Δ H of usefulness DSC method mensuration.

18. according to the crumbs of claim 17, wherein the oil absorption of the dry crumbs of Unit Weight is below 1.0g/g

19. according to the crumbs of claim 17 or 18, its crumbs hardness of measuring with electromagnetic power press is 2 * 10 ⁶Dyn/cm ²Below.

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