JP2017148043A - Bread crumb in which surface having porous sponge-like stereo structure is covered with fine uneven structure - Google Patents

Abstract

[Problem] To provide bread crumbs capable of suppressing oil absorption and / or improving oil shortage during oil conditioning. A bread crumb having a porous sponge structure whose surface is covered with a fine uneven structure. The surface structure is a fine uneven structure on the order of 1 to 300 μm. A mixture of a sticky material and a non-stick material is used as a starting material. The sticky material consists of flour containing gluten, and the non-sticky material is selected from starch, bare wheat flour, bran and bamboo powder. When the non-sticky material is starch, the starting material is mainly made of sticky material, and when the sticky material is 100 wt%, 8-50 wt% is replaced with starch. It is characterized by being. [Selection] Figure 44

Description

  The present invention relates to bread crumbs having a surface structure in which the surface of a porous sponge-like three-dimensional structure is covered with fine irregularities. More specifically, bread crumbs having a good texture while being low in oil absorption (can suppress absorption of oil during oil preparation and / or improve oil shortage), and delicious fries using the bread crumbs The present invention relates to food (fried food), particularly low oil-absorbing fries.

  Fried foods are foods that are widely accepted and mass-produced not only in the home but also in the food service industry due to the good texture and fragrance unique to bread crumbs and fats and oils. The role of the fried food that is made by applying bread crumbs to various ingredients is to prevent the high temperature of oil and fat from being directly transferred to the ingredients, and to maintain food components such as umami and vitamins. To prevent loss due to outbreak and decomposition, to form a surface layer with a unique texture by heating at high temperature for a short time to form a layer containing fat, a layer of clothing that has absorbed oil moderately and has a unique aroma The appetite is promoted by presenting. In addition, demand for fried foods that do not use oil, so-called non-fried foods, has increased due to changes in the home environment, consumer preferences, low-calorie orientation, and the spread and improved performance of microwave ovens and ovens. Yes. From such consumer consciousness of health, bread crumbs and / or bread crumbs with good oil drainage are required in order to reduce the calorie intake of fried foods, while suppressing the oil absorption during oil preparation. Non-fried foods are also required to be of strict quality, just like fried foods using oil.

  Against this backdrop, the bread crumb and milling industry has developed batter mixes and bread crumbs that have low oil absorption and / or good oil drainage in order to alleviate the problems associated with oil absorption of frying clothes. It was. For example, bread crumbs that are processed by applying physical force like bread crumbs that have extremely low oil absorption during frying and are excellent in shape and texture by rolling and then crushing bread blocks obtained by conventional methods (Patent Document 1), low oil-absorbing frying bread crumbs containing dietary fiber prepared from corn seed coat and protein prepared from soybean (Patent Document 2), and frying containing dietary fiber also prepared from corn As bread crumbs, in order to contain dietary fiber prepared from cereals as part of the raw material of bread crumbs for frying, preferably, NDF value is 50% or more, particle size is finer than 80 mesh, and prepared from cereals Bread crumbs containing 1 to 30% by weight of dietary fiber in the total amount of wheat flour, which is the main ingredient of bread crumbs for frying, and the dietary fiber (patent text) 3) and the use of dietary fibers, such as low oil absorption rate of compounding dietary fiber extracted from soy crumbs (Patent Document 4) have been proposed.

  It has also been proposed to add celluloses as fibers, for example, adding water to a batter mix containing flour, seasonings and granulated or agglomerated methylcellulose to form a batter, food A method for reducing oil absorption of oil-cooked food, including obtaining a food with batter by bringing the food into contact with the batter, and cooking the oil with the batter After adding a batter mix containing cellulose to a batter mix consisting mainly of flour, starch, nonfat dry milk, powdered egg white, salt, spices and seasonings, add flour to the surface of the batter mix. Crumbs containing cellulose, baked with cellulose added to bread crumbs consisting mainly of glucose, salt, fat and yeast Microwave cooking for heating oil adjustment already breading fried foods that were allowed to wear (Patent Document 6) have been proposed.

  Further, krill husk and / or krill components and dietary fiber are added to the dough raw material, and (the number of bubbles larger than the detectable size existing in the bread cross section per certain area) / (the cross sectional area of the detected air bubbles) The total number of bubbles is defined as 185 / cm2 or more and the average bubble cross-sectional area is equal to or less than 0.5 mm2, and defined as (volume of bread) / (weight of bread). Low absorption bread crumbs by controlling the bubbles so that the bread crumbs are manufactured from bread controlled to reduce the specific volume of the breads and maintain a good texture while being low in oil absorption (Patent Document 7) ) Has been proposed.

JP-A-8-131108 Japanese Patent Laid-Open No. 7-246072 Japanese Patent Laid-Open No. 5-61 Patent No. 2042263 JP-A-2012-527238 Japanese Patent No. 2538510 Japanese Patent No. 4111374 Special table 2008-502348 JP 2009-45026 A JP2008-212111 JP 2012-249613 A JP 2010-22271 A Japanese Patent No. 6029217

Manual for analysis of health functional ingredients in foods Barley oat β-glucan Satoshi Morimoto Kazuhito Ohno Aoi Sakurai Super water repellent and super hydrophilic Yoneda Publishing 2009 pp.50 Philip S. Brown & Bharat Bhushan: Durable, superoleophobic polymer-nanoparticle composite surfaces with re-entrant geometry via solvent-induced phase transformation, Sci. Rep. 6, 21048, 2016, DOI: 10.1038 / srep21048 Wettability of Porous Surfaces By A. B. D. Cassie and Baxter Received 19th June, 1944 Industrial and Engineering Chemistry Vol.28, No.8 august, 1936

  In the fried food in which excessive intake of calories from fats and oils has become a problem due to the recent increase in health-consciousness, the present inventor has reduced the amount of oil absorption and / or is suitable for running out of oil. Pay attention. As a method for suppressing the oil absorption of bread crumbs and / or improving oil shortage, various dietary fibers and proteins are added to the bread dough raw material, or the dough fermentation is suppressed to reduce the bread specific volume. Has been proposed.

However, bread crumbs prepared from bread made by adding various dietary fibers, cellulose and protein and suppressing dough fermentation etc. have a hard texture, and the taste after oil preparation is significantly reduced. It sometimes occurred. In order for these dietary fibers and proteins to be fully effective as a low oil garment, a considerable amount must be added, and as the amount increases, the bread crumb becomes very hard and the taste decreases. . In addition, with respect to methods such as suppression of bread specific volume and rolling of bread blocks, the bread crumbs become harder by clogging the bread with a porous structure, and a reduction in taste is inevitable.
Considering the recent trend of using bread crumbs, such as the transition from a dry type with a hard texture to a raw soft type, it is preferable that the frying clothes using bread crumb have a light texture. In other words, the conventional oil-absorbing frying garment technique reduces the amount of oil absorption during frying, but leaves a problem in taste that the texture becomes stiff, and as a result, those breadcrumbs are not widely used. Currently.

  Therefore, the present invention considers how various compounding materials to the bread crumbs having a porous sponge structure contribute to oil absorption suppression, etc. Focusing on itself, the hypothesis of the mechanism of wetting is put into a bread crumb having a good texture with low oil absorption and / or oil shortage, or a fried food having a surface structure with reduced oil absorption after oil preparation Providing bread crumbs that support the production of bread crumbs, can suppress the absorption of oil during oil preparation and / or improve oil drainage without impairing the taste, and frying using the bread crumbs It is what.

In order to provide bread crumbs that can suppress the absorption of oil during oil preparation and / or improve oil shortage without significantly changing the texture, that is, without losing the taste, Attention was paid to the surface structure of bread crumbs with a porous sponge structure. Regarding the oil absorption reduction, by forming a hierarchical fine concavo-convex structure (fine micro-nano level fractal concavo-convex structure) in the structure and surface structure of bread crumbs, the re-entrant structure and double -An entrant structure will be formed, and the wetting pinning effect will function, and it is thought that the oil absorption rate is reduced due to the large number of holes that do not allow oil to enter the bread crumb after oil conditioning.
In order to form a surface with a fine concavo-convex structure, it is considered possible to form by mixing particles having different particle size distributions.
Moreover, only the sticky wheat flour containing gluten may cause the surface to become one lump due to its adhesive force, and a fine uneven structure may not be formed on the surface. Therefore, regarding the above particles, it is important to make a mixture of a sticky substance (including flour containing gluten such as wheat flour) and other non-sticky substances (such as dietary fiber). Conceivable.
Focusing on these points, the present invention has been achieved by earnest research and development.

The gist of the present invention is the bread crumbs (1) to (9) below.
(1) Bread crumbs having a porous sponge-like three-dimensional structure and a surface structure having micro-level irregularities similar to those of lotus leaves and rose petals.
(2) The bread crumbs according to (1) above, wherein the surface structure is a fine uneven structure on the order of 1 to 300 μm.
(3) The bread crumbs according to (1) or (2) above, wherein a starting material is a mixture of a sticky material and a non-sticky material.
(4) The bread crumbs according to 3 above, wherein the sticky material is made of flour containing gluten, and the non-sticky material is selected from starch, bare wheat flour, bran and bamboo powder.
(5) When the non-sticky material is starch, the starting material is mainly made of a sticky material, and when the sticky material is 100 wt%, 8 to 50 wt. % Is replaced with starch, The bread crumbs as described in said (4) characterized by the above-mentioned.
(6) The bread crumbs according to (5), wherein the starch is starch having an amylose content of 24 wt% or more and an amylopectin content of 76 wt% or less.
(7) The bread crumbs according to (6) above, wherein the starch is selected from starches derived from potato, corn, wheat, major peas, and green peas.
(8) The bread crumbs according to any one of (5) to (7) above, which include particles having a particle diameter that does not pass through a sieve having an aperture of 106 μm.
(9) The starting material has a central particle size of ^10-5 m order particles, 10 ⁻⁴ m order particles, and 10 ⁻³ m order particles mixed in at least two types. The bread crumbs according to any one of (3) to (8), comprising:

The gist of the present invention is the following (10) fried food with a small oil absorption.
(10) A fried food with a small amount of oil absorption, wherein the bread crumbs according to any one of (1) to (9) above are used as a clothing material for oil-conditioning ingredients.

Decrease in oil absorption rate by making it a crumb having a porous sponge structure and a surface structure with micro level irregularities similar to those of lotus leaves and rose petals (measurement of oil absorption rate) From the test results, a reduction of about 20-30% compared to the conventional product) can be realized.
By being porous, a re-entrant (re-depressed) structure that is an oil repellent structure is formed in the fine structure of the opening of the pores inside the bread crumbs. Furthermore, by having a fine uneven surface around the opening of the hole, the shape of the opening becomes a double re-entrant structure, the wetting pinning effect functions, and oil does not enter the hole inside the bread crumb it is conceivable that. The oil absorption rate is considered to decrease due to the large number of pores inside the bread crumbs that do not allow oil to enter. Bread crumbs that have low oil absorption (can suppress the absorption of oil during oil preparation and / or improve oil drainage) but have a good texture, and delicious fried food (fried food) using the bread crumbs, In particular, low oil absorption frying can be provided.
By using a mixture of a sticky material consisting of flour containing gluten as the starting material and a non-sticky material selected from starch, bare wheat flour, bran and bamboo powder, the starting material preferably has a center particle size of 10 ^-5 m-order particles, 10 ^-4 m-order particles, and 10 ^-3 m-order particles are mixed to have different particle diameters. It is possible to provide bread crumbs having good texture while being able to suppress oil absorption and / or improve oil shortage.
Bread crumbs that can suppress the absorption of oil during oil preparation and / or improve oil shortage without changing the texture, that is, without losing the taste, and using them, low oil absorption using the same It has been found that breads having a crispy feeling can be obtained from the results of the taste test by the panelists. Regarding the softness of bread crumbs, it is inferior to conventional products, but it can exhibit the effect that it has a brittle and crunchy unique crispy feeling.

The result of measuring the particle size distribution of the strong flour of the bread crumb is shown in FIG. FIG. 2 shows the result of measuring the particle size distribution of the crumb flour. The result of having measured the particle size distribution of the bare wheat flour of breadcrumbs is shown in FIG. The result of measuring the particle size distribution of the bread crumb bamboo powder is shown in FIG. The result of measuring the particle size distribution of the bread crumb bran is shown in FIG. The result of measuring the particle size distribution of crystalline cellulose (Acevir Asahi Kasei) of bread crumb is shown in FIG. The result of measuring the particle size distribution of the bread corn starch is shown in FIG. An electron micrograph of 50% bare wheat added breadcrumbs is shown. Electron micrographs (500 times and 1000 times) of three types of bread crumbs (roasted bread crumbs, electrode bread crumbs, bread crumbs added with 50% bare wheat) are shown. Electron micrographs of three types of bread crumbs (bread crumbs with 50% bare wheat, crumbs with 10% bamboo powder, and crumbs with 30% bran) are shown. A starch crumb SEM image (comparison of raw bread crumbs and bread crumbs baked at 300 ° C. for 20 minutes) is shown. A starch crumb SEM image (a comparison of raw bread crumbs and bread crumbs baked at 300 ° C. for 20 minutes) is shown. A 10% starch-added bread crumb SEM image (comparison of raw bread crumbs and bread crumbs baked at 300 ° C for 20 minutes) is shown. The roasted bread crumb SEM image (comparison of raw bread crumbs and 300 degreeC 20 minute baking bread crumbs) is shown. An electrode bread crumb SEM image (comparison of raw bread crumbs and 300 degreeC 20 minute baking bread crumbs) is shown. The bread crumb SEM image containing 50% of barley oat (comparison of raw bread crumbs and bread crumbs baked at 300 ° C. for 20 minutes) The cross-sectional slice image of micro X-ray CT measurement of the raw bread crumbs (1) containing 50% of barley is shown. The cross-sectional slice image of the micro X-ray CT measurement of 50% of bare wheat containing raw bread crumbs (2) is shown. The cross-sectional slice image of the micro X-ray CT measurement of the bread crumbs (1) containing 50% of oiled bare wheat is shown. The cross-sectional slice image of the micro X-ray CT measurement of bread crumbs (2) containing 50% of oiled bare wheat is shown. The longitudinal cross-sectional slice image of the micro X-ray CT measurement of the bread crumbs containing 50% of oiled bare wheat is shown. The longitudinal cross-sectional slice image of the micro X-ray CT measurement of the bread crumbs containing 50% of oiled bare wheat is shown. The cross-sectional slice image of the micro X-ray CT measurement of a starch 30% raw bread crumb (1) is shown. The cross-sectional slice image of the micro X-ray CT measurement of a starch 30% raw bread crumb (2) is shown. The longitudinal cross-section slice image of the micro X-ray CT measurement of a starch 30% raw bread crumb is shown. The cross-sectional slice image of micro X-ray CT measurement of 30% bread crumbs (1) of oil-finished starch is shown. The cross-sectional slice image of the micro X-ray CT measurement of oil-finished starch 30% bread crumbs (2) is shown. The photograph which image | photographed the cross-sectional structure of the micro X-ray CT measurement of oil-finished starch 30% bread crumbs (3) is shown. The longitudinal cross-sectional slice image of the micro X-ray CT measurement of 30% bread crumbs of oil-finished starch is shown. The cross-sectional slice image of micro X-ray CT measurement of starch 10% raw bread crumbs (1) is shown. The cross-sectional slice image of the micro X-ray CT measurement of a starch 10% raw bread crumb (2) is shown. The cross-sectional slice image of the micro X-ray CT measurement of the oil-finished starch 10% bread crumbs (1) is shown. The cross-sectional slice image of the micro X ray CT measurement of oil-finished starch 10% bread crumbs (2) is shown. The cross-sectional slice image of micro X-ray CT measurement of roasted raw bread crumbs (1) is shown. The cross-sectional slice image of micro X-ray CT measurement of roasted raw bread crumbs (2) is shown. The cross-sectional slice image of micro X-ray CT measurement of oil-finished roasted bread crumbs (1) is shown. The cross-sectional slice image of the micro X-ray CT measurement of oil-finished roasted bread crumbs (2) is shown. The cross-sectional slice image of the micro X-ray CT measurement of electrode raw bread crumbs (1) is shown. The cross-sectional slice image of the micro X ray CT measurement of electrode raw bread crumbs (2) is shown. The cross-sectional slice image of the micro X-ray CT measurement of the electrode bread crumbs (1) after oil adjustment is shown. The cross-sectional slice image of the micro X-ray CT measurement of the electrode bread crumbs (1) after oil adjustment is shown. FIG. 37 is an X-ray CT image (FIG. 37) of roasted bread crumbs that have been oil-conditioned, and A is an overall CT image, and the white ring is a glass capillary that holds a crumb sample during micro X-ray CT measurement. B is an enlarged image of a portion indicated by a frame in A. In the image, the bread crumb is the lightest, the air is the darkest, and the oil is represented by a medium shade. It is an X-ray CT image (FIG. 40) of the electrode bread crushed oil, A is an overall image of CT, and B is an enlarged image of a portion indicated by a frame in A. FIG. 21 is a micro X-ray CT image (FIG. 21) of bread crumb containing 50% of oiled bare wheat, A is an overall image of CT, and B is an enlarged image of a portion indicated by a frame in A. It is drawing which shows the void | hole opened by the enlarged image of the void | hole located in the center of the bread crumbs containing 50% of oiled bare wheat of FIG. 44B. It is a three-dimensional structure image of the open hole of FIG. A: Front, B: Rotate 90 ° left lateral direction. It is drawing explaining the pinning effect of wetting (nonpatent literature 2, it copied by the author's favor). It is drawing explaining a re-entrant structure (the figure left) and a double re-entrant structure (the figure right) (nonpatent literature 3, the copyright free drawing was reproduced). In order to explain the surface uneven structure of the bread crumbs added with 50% bare wheat, it is a drawing extracted 1000 times of FIG. FIG. 9 is a drawing that shows 500 times of FIG. 8 in order to explain the surface uneven structure of breaded 50% bare wheat. FIG. 9 is a drawing extracted 100 times of FIG. 8 in order to explain the porous sponge structure of 50% bare wheat bread crumbs. FIG. 9 is a drawing showing 50 times of FIG. 8 in order to explain the porous sponge structure of 50% bare wheat added breadcrumbs.

The present invention is a bread crumb characterized by having a porous sponge structure and having a surface structure having a micro level unevenness similar to that of a lotus leaf or rose petal.
More specifically, the surface of the bread crumb having a porous sponge-like three-dimensional structure is characterized by having a fine micro level uneven surface structure similar to the surface structure of lotus leaves and rose petals. Bread crumbs, in other words, have a structure that maximizes the surface area of the crumbs by covering the surface of the porous sponge structure with micro-level fine uneven structures. The microscopic uneven surface structure similar to the surface structure of a lotus leaf or rose petal is a hierarchical microscopic uneven structure (fractal uneven structure at a micronano level), and the uneven surface is a hole. The surface area of these materials is very large. That is, a fractal is a general term for a figure having a non-integer dimension, and the fractal figure has an infinitely uneven surface or a porous body with innumerable pores. A fractal figure is in the shape of an infinitely broken line, and the length measured along the broken line is infinite. Of course, the fractals that exist in nature are merely fractals, and therefore the length and surface area never actually become infinite, but they are certainly very large.
The fine micro-nano level fractal concavo-convex structure of the surface structure has a shape of an infinite fold line, and the length measured along the fold line is infinite, but the ruggedness appearing on the surface is From the SEM image, it can be seen that it is a fine uneven structure of the order of 1 to 300 μm.

The inventors of the present invention do not change the texture so much by leaving a porous sponge structure, that is, suppress the absorption of oil during oil preparation and / or improve oil shortage without impairing the taste. In order to provide bread crumbs that can be processed, attention was paid to the surface structure of bread crumbs leaving a porous sponge structure. Re-entrant, which is an oil-repellent structure, by forming a hierarchical fine surface uneven structure (fine micro-nano level fractal uneven structure) in the pores of the porous sponge structure of bread crumbs for reducing the oil absorption rate The structure or double re-entrant structure was formed, and it was considered that the oil absorption rate was lowered due to the pinning effect of wetting.
In order to form a fine concavo-convex structure, it is thought that it can be formed by mixing particles having different particle size distributions.

Conventionally, it is thought that the oil absorption rate of fried foods can be reduced by adding dietary fibers (crystalline cellulose, polydextrose, β-glucan, etc.) to foods. This is a question. The above idea is not wrong, but I think it is not correct. The main function of dietary fiber is to retain moisture several times its own weight. In terms of this function, it is possible to explain that reducing the oil absorption rate of fried foods.
Fry cooking is thought to be a dehydration phenomenon caused by oil-like heating, but it depends on whether water and oil are replaced during heating. Regarding the replacement of water and oil, it is unlikely that the oil absorption rate can be directly reduced by the moisture retention of dietary fiber. In addition, the Leidenfrost effect will be examined. The Leidenfrost effect was discovered by chance in 1756 by Leidenfrost, a German physicist, on a very hot iron plate (above 200 ° C: higher than the evaporation temperature of water) on a drop of water. This is an observation of the state of floating and moving around violently.
When fried foods are fried with oil at around 180 ° C., the interface temperature between the hot oil and the fried food is apparently around 180 ° C., which is the oil temperature, but moisture evaporates. When the moisture inside the fried food comes in contact with the so-called Leidenfrost temperature, which is the so-called Leidenfrost temperature, the moisture inside the fried food comes in contact with it, and the moisture inside becomes 1600 times as much as that. As a result, water vapor spouts violently from the surface of the fried food, and a water vapor film is formed around the fry. It is thought to move around in high temperature oil. With regard to fried foods, it was traditionally thought that the interface between oil and fried food was in contact with the oil, but there was a high possibility that a water vapor layer was formed. It is thought that the thickness of the water vapor layer is constantly changing as it comes in contact with and away from the eruption. It is thought that the interface between the frying and the oil comes into contact for the first time at this point in time when the steam inside the fried food evaporates and the amount of water vapor is reduced and bubbles are reduced. As a result, it is unlikely that water and oil replacement will occur during oil conditioning. Moreover, although the moisture content of bread crumbs was measured, there was no clear correlation with the oil absorption rate, and the time for water vapor to erupt becomes longer due to the moisture retention of dietary fiber, but the oil absorption rate can be reduced directly. Is hard to think about.

In order to solve the above problem of oil absorption, the focus is not on the function of dietary fiber, but on the fine structure of the food, and the re-entrant as a water-repellent structure (oil-repellent structure). It is considered that the oil absorption rate can be reduced by forming the structure and covering the surface of the fried food with a fine uneven structure.
Although the interfacial tension of water (72.9 mN / m) and the interfacial tension of oil (20-32 mN / m) are not considered to be the same, here we would like to proceed with the discussion on the assumption that they are the same. In order to form a fine surface uneven structure, in consideration of the measurement of the particle size distribution, particles having different particle diameters are mixed, mainly 10 ⁻⁵ m order particles, 10 ⁻⁴ m order particles, and 10 It is thought that it can be formed by mixing at least two kinds of particles of ⁻³ m order.
The result of having measured the particle size distribution about the bread crumbs by a prior art is shown.
[Particle size distribution measurement]
Shimadzu SALD-3000J particle size distribution analyzer solution Isopropanol (isopropyl alcohol)
(1) The result of measuring the particle size distribution of the strong powder is shown in FIG. It is shown that the strong powder is a particle having a center particle size of about 10 ⁻⁴ m order.
(2) The result of measuring the particle size distribution of the soft flour is shown in FIG. It is shown that the weak flour is smaller than the strong flour but has a center particle size of about 10 ⁻⁴ m.
(3) The result of measuring the particle size distribution of bare wheat flour is shown in FIG. Bare wheat flour has been shown to be a mixture of particles having a center particle size on the order of about 10 ⁻⁵ m and particles on the order of about 10 ⁻⁴ m.
(4) The result of measuring the particle size distribution of bamboo powder is shown in FIG. Bamboo powder is shown to be particles having a center particle size extending from the order of 10 ⁻⁴ m to the order of 10 ⁻³ m.
(5) The result of measuring the particle size distribution of bran is shown in FIG. It is shown that bran is a particle having a center particle size of the order of 10 ⁻³ m.
(6) The result of measuring the particle size distribution of crystalline cellulose (Avicel Asahi Kasei) is shown in FIG. It has been shown that crystalline cellulose is a gently expanded particle including particles having a central particle size of the order of 10 ⁻⁴ m and 10 ⁻⁵ m.
(7) The results of measuring the particle size distribution of corn starch are shown in FIG. It is shown that the median particle size is between 10 ⁻⁵ m order and 10 ⁻⁴ m order.

Regarding the particles, it is important to make a mixture of a sticky substance (including flour containing gluten such as wheat flour) and a non-sticky substance (dietary fiber etc.). When only a sticky substance is mixed, it is considered that there is a high possibility that the adhesive force acts and the surface becomes one lump and a fine uneven structure on the surface cannot be formed. This is an attempt to apply biomimetics to food. It is an attempt to reduce oil absorption by imitating the surface structure of the plant leaves, that is, imitating the water-repellent structure. However, due to differences in water and oil properties and interfacial tension (surface tension), it may not be possible to identify them. I would like to examine the problem of wetting by paying attention to the surface structure of plant leaves and the surface structure of lotus leaves and rose petals.
Special fine particles are scattered on the surface of the lotus leaf and rose petals, forming a fine micro-nano level fractal uneven structure and having a super-water-repellent structure. It also has a mysterious adhesive function of "sewing" water drops on the surface while maintaining water. Therefore, in order to reduce the oil absorption rate, a reentrant structure as an oil-repellent structure is formed by forming a hierarchical fine uneven structure (fractal uneven structure at a micronano level) on the bread crumb structure or surface structure. It was considered that the oil absorption rate was reduced.
In order to form a fine concavo-convex structure, it is thought that it can be formed by mixing particles having different particle size distributions.
Moreover, only the sticky wheat flour containing gluten may cause the surface to become one lump due to the adhesive force and form a fine uneven structure on the surface. Therefore, regarding the above particles, it is important to make a mixture of a sticky substance (including flour containing gluten such as wheat flour) and other non-sticky substances (such as dietary fiber). Conceivable.

Whether the amount of oil absorption is large or small is determined by the oil absorption rate, which is the ratio of the amount of oil absorbed by the food to the weight of the material before the clothing is applied.
Since the oil absorption rate also varies depending on the surface area, etc., when calculating the nutritional value, it is often determined that it is 3% for deep-fried food, 5% for deep-fried food, and 10% for tempura. The amount of oil correctly absorbed by the garment measures the difference in weight before and after cooking the oil. For example, in the case of fried chicken, the oil absorption is always increased after cooking. This means that chicken fat is spilled into the oil. It can be seen that the amount of oil absorption varies depending on the food, or the type of clothing, how to wear the clothing, surface area, and oil temperature.
In the present invention, bread crumbs are separated by centrifuging the amount of oil (oil absorption 1), the amount of oil separated by centrifugation (oil absorption 2), and the amount of oil contained in the sample after oiling with kitchen paper. The oil absorption rate 1, the oil absorption rate 2, and the residual oil rate were determined by dividing the amount of oil that was not present (residual oil amount) by the dry weight of the sample.

Clothing materials used in oil-like cooked foods have a function to prevent the loss of moisture and umami components of fried seeds, but oil-like fried foods absorb a lot of fats and oils and are high in calories. In industries such as the fried food manufacturing industry, low oil-absorbing clothing materials are being developed. In the present invention, the raw materials are the same as those used in ordinary methods, but the surface structure of lotus leaves and rose petals, which are oil absorption-reducing structures, is reduced on the crumb surface by the combination of the raw materials constituting the clothing material. The present invention relates to a technique for improving characteristics such as low oil absorption and texture by forming a fine concavo-convex structure at the same time and having a porous sponge structure at the same time. In order to add a desired function to bread crumbs, the particle size may be different by mixing at least two types of particles of 10 ⁻⁵ m order, 10 ⁻⁴ m order, and 10 ⁻³ m order. The present invention proposes a technique for controlling the oil absorption and texture of bread crumbs by making a mixture of a sticky oil preparation material and a non-sticky oil preparation material. In these techniques, there are no problems such as the clothes becoming hard and the texture is poor, the desired texture is not maintained, the required characteristics cannot be improved at the same time, and the production cost is increased.

The bread crumb raw material is the same as that used in a conventional method. The specific type is not particularly limited as long as it is used as a raw material for clothing such as ordinary bread crumbs.
In a conventional manner, the raw materials typically include flours, yeast, salt, sugars, fats and oils, yeast food and water, and other materials may be mixed as necessary. The mixing ratio of the raw materials is not particularly limited, but typically, 3.0 parts by weight of yeast, 1.0 part by weight of salt, 1.0 part by weight of sugar, fats and oils per 100 parts by weight of flour. It is preferable to set it as 12.0 weight part, yeast food 0.1-1.0 weight part, and 37.0 weight part of water.
In the present invention, the bread crumb raw material is a mixture of a sticky material and a non-sticky material as a starting material. By mixing non-sticky materials, the oil absorption rate can be reduced without adversely affecting the texture.
An adhesive material is used as a main raw material, and when the adhesive material is 100 wt%, 8 to 50 wt% thereof is replaced with a non-adhesive material.
As an adhesive material, it is preferable to use wheat flour, which is a flour containing gluten, and a strong flour is more preferable, but it is not limited thereto. For example, strong powder, medium power powder, or low power powder can be used by appropriately mixing them.
Examples of non-sticky materials include starch, dietary fiber, bran and bamboo powder.
The starch is preferably starch having an amylose content of 24 wt% or more and an amylopectin content of 76 wt% or less. The starch is selected from potatoes, corn, wheat, major peas and green peas. You may mix not only these 1 type but multiple types.
For example, as shown in FIG. 7, corn starch is a particle having a center particle size in the order of 10 ⁻⁵ m order and 10 ⁻⁴ m order, and includes particles having a particle diameter that does not pass through a sieve having an aperture of 106 μm. In addition, the center particle diameter is composed of particles having different particle diameters by mixing two kinds of particles of the order of 10 ⁻⁵ m and particles of the order of 10 ⁻⁴ m.

Next, the bare wheat flour is examined.
Barley is rich in dietary fiber, especially rich in water-soluble β-glucan with high functionality, so it can be said that it is a very good health food material and is now known as barley bread As, barley bread produced by replacing a part of wheat flour with barley flour can be mentioned. Although barley bread has a small specific volume and is hard and has a poor texture, technical development has been made to remedy these problems, but there are no examples of attention focused on its application as a bread crumb or batter mix for oil preparation. Furthermore, regarding bread crumbs, Japanese agricultural and forestry standards for bread crumbs (established on November 28, 2007, Ministry of Agriculture, Forestry and Fisheries Notification No. 1491, December 24, 2013 final revised Ministry of Agriculture, Forestry and Fisheries Notification No. 3121) According to the regulations, as raw materials (other than food additives), “no other than the following shall be used”: 1. wheat flour, 2. yeast, 3. rice flour, corn flour, soy flour, rye flour and Starch, 4. Rice koji and malt flour, 5. Soy dietary fiber, 6. Powdered vegetable protein, 7. Dairy products and eggs, 8. Salt, 9 sugars, 10. Reduced syrup, 11. Brewing vinegar, 12. edible fats and oils, 13. vegetables and fruits and processed products thereof. There is no description of barley, bare barley, etc. in the above crumb JAS regulations, and it is considered that there are no examples of the use of barley, barley etc. in the manufacture of breadcrumbs.
The bread crumbs of the oil-conditioning clothing material of the present invention are processed into bread crumbs from bread produced by blending barley flour as a raw material by a conventional method. Bare wheat flour is a mixture of particles having a center particle size of about 10 ⁻⁵ m order and particles of about 10 ⁻⁴ m order, and is preferable as the bread crumb material of the present invention.

Barley used as a bread crumb is mainly divided into two-row barley, four-row barley, six-row barley, hadakamugi, and wild barley due to the difference in form. Rokujo barley and hadakamugi are cultivars that have been cultivated in Japan since ancient times. They are used as millet grains such as pressed wheat and cracked wheat and mixed with rice, and are also used as raw materials for barley tea. In the present invention, barley can be used without being limited to its kind.
Barley is pulverized and used in powder form, but barley flour is obtained by pulverizing barley grains after milling to a yield of about 60% if necessary. Further, any of those subjected to treatment such as purification, steaming, heating, classification and bleaching can be used as necessary. In particular, those containing a large amount of β-glucan are preferred. In order to obtain barley flour, barley used as a raw material is known to contain a relatively large amount of β-glucan, for example, Nijo and Rojo barley varieties with high protein content, or Starch is a sticky barley that has sticky properties, a method using sticky bare barley, and after pulverization using the difference in β-glucan content and form of existence in the outer and outer parts of the barley grain A method using classified barley flour obtained from a portion having a high β-glucan content may be used, or these two methods may be combined. The barley may be pulverized by a conventional method. For example, the barley may be pulverized using a roller pulverizer, an impact pulverizer, a hammer mill (pulverizer), a mortar pulverizer, or the like. The fractionation method is not particularly limited. For example, the fractionation is performed by sieving or airflow classification that is usually used for cereal classification. In the sieving fractionation, for example, sieving is performed for a certain time using a screen having a desired roughness. The fraction on the screen may be collected. The particle size distribution of commercially available wheat flour (weak flour) contains about 45 parts by weight of particles having a particle size of 30 μm or more. Like barley flour, barley flour used in the present invention is obtained by, for example, collecting barley flour such that a particle size of 30 μm or less is 80% by weight or more when the barley is pulverized by an ordinary milling method. When the particle size of 50 μm or less is contained by 60% or more, the anti-binding effect is maintained, but it is not possible to create a texture that has a balance between light and crunchy texture and lightness. In order to obtain classified barley flour, for example, barley containing at least 50% by mass of endosperm, particles having a particle size of 500 μm or more are 10% by volume or less, and particles having a particle size of 40 μm or less are 30 to 95% by volume. It is preferable to use a fraction in which particles having a particle size of 50 to 500 μm are 80% by volume or more from the pulverized product obtained (see FIG. 3).
Moreover, it is preferable that the barley flour contained in bread crumbs occupies 10 to 60% by weight in the total weight of the wheat flour and barley flour in the oil seasoning material. If it is less than 10% by weight of the lower limit value, it is not preferable because inconveniences such as poor oil shortness after a successful oil tone occur. Exceeding the upper limit of 60% by weight is not preferable because it becomes too hard and too brittle. A more preferable barley flour content range is 30 to 60% by weight, and most preferably 50 to 60% by weight.

Barley contains β-glucan. Although the content varies depending on the barley variety, for example, it is said that 9.8% is contained in the view fiber variety and 3.2% is contained in the Ichibanboshi variety.
β-glucan is said to have an action of enhancing immunity and resistance and an action of attacking cancer cells and infected cells in the body. In general, β-glucan refers to β- (1 → 3) -D-glucan, and its effects such as immunostimulatory effect, preventive effect against cancer, and suppressive effect are recognized. It is a substance that is so well known that it is an active ingredient such as mushrooms that exhibit immunostimulatory action and anticancer action. By improving immunity, allergic reactions are calmed down, blood sugar level is lowered, blood pressure is lowered, the bowel is stimulated to improve bowel movement, and cholesterol level is lowered.
The present invention makes it possible to use β-glucan contained in barley by using barley flour in oil-conditioned bread crumbs, and further promotes health promotion in combination with low-fat content oil-conditioning clothing materials. Can be planned.
It is preferable to contain β-glucan in the range of 0.1 to 7.0 g / 100 g in the clothing material contained in the oil-conditioning clothing material. Is unfavorable, and the oil content in the clothes increases, which is not preferable. Exceeding the upper limit of 7.0 g / 100 g is not preferable because the clothes become too hard. A more preferable β-glucan content range is 0.5 to 5.0 g / 100 g, and most preferably 1.0 to 4.0 g / 100 g.

  Bread crumbs are made from raw wheat flour, baked and crushed into granules (or slices), fried fish and shellfish, fried foods such as cutlets and croquettes, minced meat dishes such as hamburgers It is a material used for gratin etc., and is widely used for business use and home use. In addition, bread crumbs are classified into three types, raw bread crumbs, medium (semi-dry) bread crumbs, and dry (dry) bread crumbs, depending on the moisture content (water content). In general, raw bread crumbs have a moisture content of about 35% ± 3%, and meso (semi-dry) bread crumbs have a moisture content of about 20%. Dry bread crumbs are those dried to a moisture content of about 14% or less. The bread crumbs of the present invention are produced as any of the above types.

As a method for producing bread crumbs, a normal method can be used. For example, the dough is made by the medium seed method or the straight rice bran method, with sugar and fat less than half and no skimmed milk powder added, and fermented, divided, rounded, shaped, stuffed, and roasted. After the step of (Iro), it can be baked in an ordinary bread pot (roasting type), or baked (electrode type) with an electrode type baking machine. Moreover, it can also manufacture as a bread crumb-like thing alphalized with the extruder etc.
The dough is made by mixing the blended ingredients and fermenting them. In the case of using the medium seed method, for example, first, a part of the above-mentioned raw materials is preferably used, for example, using a kneading mixer or the like, under conditions of about 28 ° C. to about 32 ° C., low speed about 3 minutes, high speed about 6 minutes. Chaos. The temperature at the time of kneading is adjusted so as not to cause excessive fermentation so as not to cause fermentation failure. The chaotic time is adjusted so as not to overmix so as not to cause insufficient formation of the gluten network. Next, the mixed raw material is preferably fermented under conditions of a temperature of about 28 ° C. to about 31 ° C., a humidity of about 70% to about 80%, and a time of about 2 hours to about 3 hours to produce a medium seed. Finally, the remaining raw materials are added to the middle seed, and the dough can be obtained by mixing the mixture under conditions of preferably about 26 ° C. to about 30 ° C., a low speed of about 3 minutes, and a high speed of about 6 minutes.
In the case of using the straight milling method, for example, all of the above-mentioned raw materials are kneaded using, for example, a kneading mixer, preferably under conditions of about 26 ° C. to about 30 ° C., a low speed of about 3 minutes, and a high speed of about 6 minutes. The dough can be obtained. In this case, the fermentation of the dough gradually proceeds when the subsequent process passes.
In both the middle seed method and the straight rice bran method, the moisture content of the dough is preferably adjusted so that the moisture content at the end of the dough production step is about 40% by weight or less. From the viewpoints of easiness and smoothness of the dough and ease of moisture adjustment of the dough, it is more preferable to use the medium seed method.

The dough is then baked in a baking step. A baking process can be performed using methods generally used for manufacture of clothing materials, such as bread crumbs, for example, methods, such as a roasting type or an energization type. The firing temperature is preferably about 100 ° C to about 350 ° C, more preferably about 150 ° C to about 220 ° C, and most preferably about 220 ° C. The baking time is adjusted in relation to the baking temperature so that the center temperature of the dough after baking is about 92 ° C. or higher, and is preferably about 20 minutes to about 40 minutes.
The fired dough after the firing process is preferably cooled under a predetermined temperature environment. For example, in a refrigerator having a temperature of about 5 ° C. or lower, the baking pan is cooled to a temperature of about 10 ° C. or lower. The baked bread is then crushed into a garment consisting of a plurality of flake-like pieces of appropriate size. A crushing process can be performed using the crusher generally used in manufacture of a normal clothing material. In the crushing step, for example, a plurality of flake-shaped garments having a desired size can be obtained by making the screen mesh attached to the crusher into an appropriate size.
Due to the baking temperature, the roasting type can burn the surface of the bread due to the Maillard reaction, but the electrode type does not burn the surface of the bread, so the electrode type bread crumb becomes a bread crumb having a more uniform appearance. Cooled, crushed, dried and sifted into a product. The medium seed method is an indispensable method for soft bread crumbs, and can produce soft and crumbly bread crumbs, and fading easily when the fried color is thinned. In the straight rice cake method, wheat flour, salt, sugars and fats are kneaded at a time and fermented. Compared with medium-sized bread crumbs, the straight rice method is slightly harder and the fried color is less likely to fade.
The production method or additives can be adjusted according to the characteristics of the target bread crumbs.

Next, bread is baked by the raw material composition described to produce bread crumbs. The manufacturing process is shown in Table 1 and Table 2.
(Formulation example 1: Formulation example using 100% common flour)
In addition to 57.14% wheat flour, 2.12% glucose, 0.85% salt, 0.85% shortening, 38.25% moisture, yeast, powdered soy protein, yeast food, and emulsifier added to a total of 100% did.
(Composition example 2: Combination example using 10% of the flour of composition example 1 replaced with corn starch)
Corn starch 5.714%, wheat flour 51.426%, glucose 2.12%, salt 0.85%, shortening 0.85%, moisture 38.25%, yeast, powdered soy protein, yeast food, emulsifier To 100% in total.
(Composition example 3: Combination example using 20% of the flour of composition example 1 replaced with corn starch)
Corn starch 11.428%, wheat flour 45.712%, glucose 2.12%, salt 0.85%, shortening 0.85%, moisture 38.25%, yeast, powdered soy protein, yeast food, emulsifier To 100% in total.
(Composition example 4: Combination example using 30% of the flour of composition example 1 replaced with corn starch)
Corn starch 17.142%, wheat flour 39.998%, glucose 2.12%, salt 0.85%, shortening 0.85%, moisture 38.25%, yeast, powdered soy protein, yeast food, emulsifier To 100% in total.
Subsequently, fermentation, baking and pulverization were carried out under the following conditions to produce bread crumbs, and then subjected to the tests shown below.

Next, specific examples of the present invention will be described with reference to the following examples, but the present invention is not limited to these examples.
In the examples, various inspections such as the oil absorption rate were requested from a general institute of deliciousness scientific research institute.

[Measurement of moisture content of bread crumbs and measurement of oil absorption rate and residual oil rate]
The following five types of bread crumbs were prepared as evaluation samples, and the moisture content was measured, and the oil absorption rate and residual oil rate were measured.
1. 10mm roasted bread crumbs,
2. Electrode bread crumb 10mm,
3. Corn starch 10% bread crumb 10mm,
4. Corn starch 20% bread crumb 10mm,
5. Corn starch 30% bread crumb 10mm
Table 5 shows samples of the above five types of bread crumbs.
No. “10 mm roasting” of No. 1 is bread crushed by using the bread raw material described in Formulation Example 1 and using the bread baked by the roasting method described in Table 2 and using a 10 mm net with a grinder. Represents.
No. The “10 mm electrode” in 2 represents bread crumbs obtained by using bread obtained by baking the bread raw material described in Formulation Example 1 by the electrode method described in Table 1 and using a 10 mm net with a grinder.
No. No. 3 “10% corn starch added 10%” uses the bread ingredients described in Formulation Example 2, uses the bread baked by the electrode system described in Table 1, and uses a 10 mm net with a grinder. Represents crushed bread crumbs.
No. “10% corn starch 20% added” of No. 4 uses the bread raw material described in Formulation Example 3, uses the bread baked by the electrode system described in Table 1, and uses a 10 mm net with a grinder. Represents crushed bread crumbs.
No. 5 “adding 30% of 10 mm corn starch” uses the bread raw material described in Formulation Example 4, using the bread baked by the electrode system described in Table 1, and using a 10 mm net with a grinder. Represents crushed bread crumbs.
No. corresponding to the embodiment of the present invention. 3, 4 and 5 (see Table 3) were baked bread with the electrode system of Table 1 using the raw materials of 10%, 30% and 50% by weight of corn starch in the total amount of wheat flour and corn starch. Represents bread crumbs pulverized by a “10 mm” net with a pulverizer.

1. Test method
The bread crumb was thawed overnight in a refrigerator at 5 ° C., passed through a 2 mm sieve, and a sample from which fine particles were removed was used as a sample.
1-1 Drying test
A 5 g sample was weighed on a petri dish, dried at 150 ° C. for 2 hours, and then weighed. The amount of water evaporated was divided by the weight of the original bread crumbs to determine the moisture content. Specifically, it is shown by a value obtained by dividing the weight after drying by the weight before drying. The results are shown in Table 4.

1-2 Oil Absorption Test After weighing 5 g of a sample on a tea strainer and heating the oil to 175 ° C., the IH heater was turned off, and the tea strainer was placed in the oil and fried for 2 minutes. Accordingly, the frying temperature is 175 to 165 ° C. The fried sample was spread on kitchen paper, oiled for 10 minutes, and the weight was measured. In addition, the oiled sample was wrapped in gauze, placed in a dedicated metal container, and centrifuged (3000 rpm, 10 minutes, 25 ° C.) to measure the weight.
(Oil absorption amount 1) The amount of oil contained in the sample after draining with kitchen paper, (Oil absorption amount 2) The amount of oil separated by centrifugation,
(Residual oil ratio) Each of the amounts of oil not separated by centrifugation was divided by the dry weight of the sample to obtain oil absorption ratio 1, oil absorption ratio 2, and residual oil ratio. The results are shown in Table 5.

Oil absorption rate 1: It is a value obtained by dividing the amount of oil contained in a sample after draining with kitchen paper after oil conditioning / dry weight of the sample, specifically, the weight after draining by the dry weight.
Oil absorption rate 2: A value obtained by dividing the amount of the centrifuged oil / the dry weight of the sample, specifically, the weight of the sample after centrifugation by the dry weight.
Residual oil ratio: amount of oil not separated by centrifugation / dry weight of sample

4). Oil absorption rate test From the results of oil absorption rate 1, oil absorption rate 2, and residual oil rate, when comparing the value of oil absorption rate 1 that is close to the actual eating state, the sample with corn starch is the sample without corn starch Therefore, it is concluded that the oil absorption rate is gradually decreased by adding corn starch to the bread crumbs.
In particular, “starch 30” containing 30% by weight of corn starch has a reduced oil absorption of about 65% of “roasting” and “electrode”.
In addition, when looking at the residual oil rate that is considered to show the affinity between the structure of bread crumbs (gluten film, starch, β-glucan, etc.) and oil, “starch 10” is high, contrary to the moisture content. 30 "was low, and roasting and electrodes showed intermediate starch 20 values of bread with corn starch. The reason why the moisture content and the residual oil rate do not correlate is considered to be that they directly represent the tendency of the hydrophilicity and lipophilicity of the structure of the bread crumb itself. The water content of “starch 30” is high, “starch 10” is low, the residual oil rate is “starch 10” is high, and “starch 30” is low. The water retention capacity of corn starch is higher than its oil retention capacity. It is also considered that the oil has a tendency to deter the replacement of oil with water during oil conditioning.
On the other hand, the oil absorption rates 1 and 2 have different trends from the residual oil rate, and it is considered that the three-dimensional structure of bread crumbs has a greater influence than the properties of the structure itself. The three-dimensional structure of bread crumbs is related to whether there was a tendency for secondary fermentation to be suppressed by the addition of corn starch, for example, whether the specific volume of bread tended, and whether the bread crumb had a good texture. Yes. It can be seen that “starch 30” has a good influence on the three-dimensional structure of bread crumbs.

The effect of the addition of corn starch etc. on the three-dimensional structure of bread crumbs was investigated.
(Bread crumbs with 50% bare wheat)
Formulation example using 50% bare wheat and 50% wheat flour.
Glucose, yeast food, and an emulsifier were added to 30.68% bare wheat, 30.68% wheat flour, 1.19% shortening, 0.85% salt, and 35.46% moisture to make a total of 100%.
Next, bread baked by the electrode system described in Table 1 was used using the above bread raw material, and pulverized using a 10 mm net with a pulverizer to obtain 50% bare wheat-added bread crumbs.
The oil absorption rate was contrary to the expectation of roasted bread crumbs 83.9% and electrode bread crumbs 83.9% (according to scientific research of deliciousness). Bread crumbs containing 50% bare wheat are 50% strong flour and 50% bare wheat flour (bare wheat does not contain gluten). Bread baked by an electrode system is used for bread crumbs containing 50% bare wheat. The difference between the roasted bread crumbs and the electrode bread crumbs is that the roasted bread crumbs are 100% strong flour, baked for 40 minutes at 220 ° C with gas fire, the electrode bread crumbs are 50% strong flour and 50% weak flour, It is baked in about 10 minutes. It is unclear whether the result of the reverse of the oil absorption rate is the difference in the blending ratio of the strong powder and the thin powder, or the difference due to the baking time.

Bamboo powder 10% addition bread crumbs and bran 30% addition bread crumbs were prepared in the same manner as 50% bare wheat addition bread crumbs, and the oil absorption rate was determined in the same manner as in Example 1. The oil absorption rates were 57.80%, 46.13%, and 60.51%, respectively.
However, as a texture, 50% bare wheat bread crumbs are hard, but they are rich. Bread crumbs with 10% bamboo powder had a harder texture than bread crumbs with 50% bare wheat.
FIG. 10 shows electron micrographs of 50% bare wheat added bread crumbs, 10% bamboo powder added bread crumbs, and 30% bran added bread crumbs.

SEM images of starch-containing bread crumbs were taken.
Compare raw breadcrumbs and heat-treated breadcrumbs.
Regarding heat treatment, this time, oily bread crumbs cannot be observed with SEM, so moisture content was measured, and the one baked for about 20 minutes at 300 ° C. was considered heat treatment (see Table 6).
The difference between raw bread crumbs and heat-treated bread crumbs was observed with SEM.
Infrared moisture meter FD-100 (Kett Science Laboratory)
Setting temperature 300 ° C Setting mode 93 (Measurement ends when fluctuation range is 0.05% or less within 30 seconds)
Scanning electron microscope JEOL JCM-5700 type Bread crumb SEM image with 30% starch added (comparison between raw bread crumbs and bread crumbs baked at 300 ° C. for 20 minutes) is shown in FIG.
A starch crumb SEM image (compared between raw bread crumbs and bread crumbs baked at 300 ° C. for 20 minutes) is shown in FIG.
FIG. 13 shows a 10% starch-added bread crumb SEM image (comparison of raw bread crumbs and bread crumbs baked at 300 ° C. for 20 minutes).
FIG. 14 shows roasted bread crumb SEM images (comparison between raw bread crumbs and bread crumbs baked at 300 ° C. for 20 minutes).
An electrode bread crumb SEM image (comparison of raw bread crumbs and bread crumbs baked at 300 ° C. for 20 minutes) is shown in FIG.
FIG. 16 shows a 50% -barley-containing breadcrumb SEM image (comparison between raw breadcrumbs and breadcrumbs baked at 300 ° C. for 20 minutes).
The difference in raw material composition is largely due to the difference in surface roughness between the raw bread crumbs with a moisture content of around 36% and the dry bread crumbs with around 14%.

Spring Eight can observe minute structures and functions at the atomic level using very bright light called synchrotron radiation. It is a super microscope. Spring Eight radiated light is about 1 billion times the brightness of light generated by conventional general-purpose devices. Using this bright synchrotron radiation, we can observe the world of atoms that we have never seen before.
With a scanning electron microscope (SEM), it is not easy to observe the surface of oil-conditioned bread crumbs in the atmosphere and the oil distribution in the bread crumbs as a three-dimensional structure.
In order to elucidate the mechanism of significant difference in oil absorption rate compared to conventional bread crumbs, the large synchrotron radiation facility Spring Eight (SPring-8) was used for bread crumbs having a good texture while having low oil absorption. Then, we tried to observe the fine surface of the oil-conditioned bread crumb interface with the oil and to observe the distribution of the oil inside.
Below, micro X-ray CT images of various bread crumb samples and profiles (Profiles) by analysis plots (Plot Profile) of ImageJ analysis (Analyze) of specific areas of the images (shown in yellow in the figure) are analyzed. did. In the image, the bread crumb is the lightest, the air is the darkest, and the oil is represented by a medium shade. The white ring in the figure is a glass ring that holds a bread crumb sample during micro X-ray CT measurement.
FIG. 17 to FIG. 37 show the analysis results by the spring eight.
FIG. 17 shows a cross-sectional slice image of micro X-ray CT measurement of 1 bare wheat-containing raw bread crumbs (1).
FIG. 18 shows a cross-sectional slice image of micro X-ray CT measurement of 2 raw wheat bread crumbs (2).
FIG. 19 shows a cross-sectional slice image of micro X-ray CT measurement of 3 bare barley-containing fried (oil-finished) bread crumbs (1).
FIG. 20 shows a cross-sectional slice image of micro X-ray CT measurement of 4 bare barley-containing fried (oil-finished) bread crumbs (2).
FIG. 21 shows a longitudinal slice image of micro X-ray CT measurement of 5 bare barley-containing fried (oil-finished) bread crumbs.
6 A vertical cross-sectional slice image of micro X-ray CT measurement of bare wheat-containing fried (oil-finished) bread crumbs is shown in FIG.
7 A cross-sectional slice image of micro X-ray CT measurement of 30% raw bread crumbs (1) is shown in FIG.
8 A cross-sectional slice image of micro X-ray CT measurement of 30% raw starch crumbs (2) is shown in FIG.
9 A longitudinal slice image of micro X-ray CT measurement of 30% raw starch crumb is shown in FIG.
A cross-sectional slice image of micro X-ray CT measurement of 10 starch 30% fried (oil-finished) bread crumbs (1) is shown in FIG.
11 A cross-sectional slice image of micro X-ray CT measurement of 30% starch-dried (oil-finished) bread crumbs (2) is shown in FIG.
12 A photograph of the cross-sectional structure of micro X-ray CT measurement of 30% starch-dried (oil-finished) bread crumbs (3) is shown in FIG.
FIG. 29 shows a longitudinal slice image of micro X-ray CT measurement of 13 starch 30% deep-fried (oil-finished) bread crumbs.
FIG. 30 shows a cross-sectional slice image of micro X-ray CT measurement of 14 starch 10% raw bread crumbs (1).
15 A cross-sectional slice image of micro X-ray CT measurement of 10% raw starch crumb (2) is shown in FIG.
FIG. 32 shows a cross-sectional slice image of micro X-ray CT measurement of 16 starch 10% deep-fried (oil-finished) bread crumbs (1).
FIG. 33 shows a cross-sectional slice image of micro X-ray CT measurement of 17 starch 10% fried (oil-finished) bread crumbs (2).
18 A cross-sectional slice image of micro X-ray CT measurement of roasted raw bread crumbs (1) is shown in FIG.
19 A cross-sectional slice image of micro X-ray CT measurement of roasted raw bread crumbs (2) is shown in FIG.
FIG. 36 shows a cross-sectional slice image of micro X-ray CT measurement of 20 roasted and fried (oil-finished) bread crumbs (1).
FIG. 37 shows a cross-sectional slice image of micro X-ray CT measurement of 21 roasted and fried (oil-finished) bread crumbs (2).
A cross-sectional slice image of micro X-ray CT measurement of 22 electrode raw bread crumbs (1) is shown in FIG.
FIG. 35 shows a cross-sectional slice image of micro X-ray CT measurement of 23 raw electrode bread crumbs (2).
FIG. 39 shows a cross-sectional slice image of micro X-ray CT measurement of 24 electrode fried (oil-conditioned) bread crumbs (1).
FIG. 40 shows a cross-sectional slice image of micro X-ray CT measurement of 25 electrode fried (oil-finished) bread crumbs (1).

Observing the oil distribution by micro X-ray CT image observation, the bread crumbs are the lightest, the air is the darkest, and the oil is represented by intermediate shades. It was possible to observe the fine structure of the oil-conditioned bread crumbs by micro X-ray CT. It was not possible to observe the presence of an air layer at the interface between the oily surface and the fine uneven surface of bread crumbs, such as the lotus leaf-water interface having a water-repellent surface.
However, it can be observed that the bread crumb has a porous sponge structure, and the presence of pores can be confirmed inside the oil-conditioned bread crumbs, and there are pores not filled with oil and pores filled with oil. Was observed. It came to the idea that the oil absorption after oil conditioning and oil shortage were determined by the presence of many pores not filled with this oil inside the bread crumbs.

[Discussion on Microstructure Observation of Oil-conditioned Bread Crumbs by Micro X-ray CT]
Bare wheat contains β-glucan having various functions such as suppression of postprandial blood glucose level increase, reduction of heart disease risk, and cholesterol reduction. Initially, with the aim of producing functional fried foods, bread crumbs made by adding bare wheat to wheat flour and fried foods were produced. In order to confirm this, the oil absorption of bread crumbs was examined using a method by centrifugation. As a result, bread crumbs containing bare wheat significantly decreased in oil absorption compared to normal bread crumbs (20-30%). .
In such a case, it has been conventionally considered that the oil absorption is lowered due to an increase in hydrophilicity in bread crumbs and an increase in water content in bread crumbs due to the simple addition of hydrophilic polysaccharides. However, the relationship between the content of bare wheat in bread crumbs and the oil absorption was examined, but no significant correlation was found. Furthermore, when the moisture content of bread crumbs was measured and the relationship with the oil absorption rate was examined, it was considered that there was almost no significant correlation. Therefore, there were doubts about the way of thinking so far, and ordinary bread crumbs and bread crumbs containing 50% bare wheat were observed with a scanning electron microscope (SEM). As a result, as shown in FIG. 9, the surface of the roasted and electrode bread crumbs not containing normal bare wheat flour was smooth, whereas the bread crumbs containing 50% bare wheat flour had lotus leaves and rose petal surfaces. A concavo-convex structure was observed as in the structure. It was speculated that such a difference in surface structure had an effect on oil absorption.
With an electron microscope, it is not easy to observe the oil-conditioned breadcrumb surface in the atmosphere and the state of oil inside the breadcrumb. Therefore, an attempt was made to observe the fine structure of the oil-conditioned bread crumbs by SPring-8 micro X-ray CT. FIG. 42 shows oil-conditioned roasted bread crumbs (see FIGS. 37 and 38), FIG. 43 shows oil-conditioned electrode bread crumbs (see FIGS. 40 and 41), and FIG. X-ray CT image of). The length of the horizontal axis of the rectangle shown in yellow in the figure is 700 μm.
In the image, the bread crumb is the lightest, the air is the darkest, and the oil is represented by a medium shade.
The white ring in the figure is a glass ring that holds a bread crumb sample during micro X-ray CT measurement. All bread crumbs had pores and oil soaked parts. The oil-immersed part has a curved boundary, indicating a meniscus. This also confirms that this part is filled with liquid oil.
None of the bread crumbs have pores that are not immersed in the oil. Although it is qualitative, it can be seen that there are more vacancies that are not filled with oil in 50% oil-conditioned barley wheat bread crumbs than oil-conditioned roasted bread crumbs and oil-conditioned electrode bread crumbs.
The profile of the portion shown in yellow in the figure was analyzed by ImageJ's Analyzed Plot Profile, but an air layer could not be confirmed between the bread crumb and the oil-immersed portion. At present, it is speculated that the absorption of oil has decreased due to the structure inside the crumbs, rather than repelling the surface of the crumbs.
In addition, in the bread crumb containing 50% bare wheat, a fine micro / nano level fractal uneven structure like a lotus leaf or rose petal surface structure is observed (see FIG. 9), and such a surface structure is oil-absorbing. Similarly, as shown in FIG. 10, as shown in FIG. 10, the bread crumbs added with 10% bamboo powder and the bread crumbs added with 30% bran are the same micronano fractals as the bread crumbs added with 50% bare wheat. A concavo-convex structure is observed, and as shown in FIGS. 11 to 13, the same fine micro-nano level fractal concavo-convex structure is observed in the bread 30% added starch. Then, referring to FIGS. 21, 22, 26, and 27, the uneven surface constitutes the surface of a porous body with innumerable pores, and the unevenness appearing on the surface is from the SEM image on the order of 1 to 300 μm. Preferably, it is a fine concavo-convex structure on the order of 1 to 200 μm, and these correspond to examples in which the absorption of oil is lowered. According to the results of a taste test by panelists, it was found that the softness of bread crumbs was inferior to that of the conventional product, but had the effect of being brittle and crispy and unique crispy.
It was clarified that bread crumbs (see FIGS. 49 to 52) having a porous sponge structure covered with uneven surfaces such as lotus leaves and rose petals realize low oil absorption. SEM images of bread crumbs containing 50% bare wheat also have a structure with projections in the depressions (protrusions in the depressions) with a three-dimensional structure of x50, x100, x500, and x1000. Accordingly, FIG. 49 shows a magnification of 1000 times that of FIG. These are drawings for explaining the surface uneven structure of 50% bare wheat added breadcrumbs. FIG. 51 shows the electron micrograph of 50% bare wheat added breadcrumbs in FIG. 51, and FIG. 52 shows the 50 times magnification. These are drawings for explaining the porous sponge structure of breaded crumbs containing 50% bare wheat.

[Observation of microstructure of oil-conditioned bread crumbs by micro X-ray CT]
Although it has been empirically known that the breadth of oil is different depending on the material to be added, it has not been clarified what kind of phenomenon is occurring. We thought that hydrophilic and hydrophobic properties might appear depending on the microstructure of the surface, and attempted to observe the microstructure of bread crumbs with different production methods and compositions using BL46XU X-ray CT. In particular, the observation of the interface between the oil-conditioned bread crumbs and the oil in the fine surface structure and the state of oil distribution inside the bread crumbs were observed.
As a result, it was not possible to confirm the presence of an air layer at the interface between the fine surface structure of various oil-conditioned bread crumbs and the oil-immersed part, which was expected before the measurement. In addition, every bread crumb had pores that were not immersed in oil. Qualitative but not filled with oil, it seems that there are more baked bread crumbs containing 50% oil-conditioned bare wheat prepared by the electrode type than oil-conditioned roasted bread crumbs and oil-conditioned electrode bread crumbs. It was.
<Background and research purpose>
Barley wheat contains β-glucan having various functions such as suppression of postprandial blood glucose level reduction, reduction of heart disease risk, and cholesterol reduction (Non-patent Document 1). Initially, bread crumbs in which bare wheat was added to wheat flour were manufactured with the above functionality in mind, and it seemed that “oil-out” was good. In order to objectively confirm the lack of oil, the oil of bread crumbs that had been adjusted to oil was separated by a centrifugal separator or the like, and the ratio of the remaining oil to the bread crumbs, that is, the oil absorption rate was examined. The oil absorption was significantly reduced compared with normal bread crumbs (20-30%) (see Patent Document 13).
In such a case, it has been conventionally considered that the oil absorption is lowered due to an increase in hydrophilicity in bread crumbs and an increase in water content in bread crumbs due to the simple addition of hydrophilic polysaccharides. However, when the relationship between the water content and the oil absorption rate in the bread crumbs containing 50% bare wheat was examined, no significant correlation was found. Furthermore, when the water content of each bread crumb was measured and the relationship with the oil absorption rate was examined, it was considered that there was almost no significant correlation.
Therefore, we had doubts about the conventional way of thinking, and we observed the roasted bread crumbs mainly used in eastern Japan, the electrode crumbs mainly used in west Japan and the bread crumbs containing 50% bare wheat prepared by the electrode type using a scanning electron microscope (SEM). As a result, as shown in FIG. 9, the surface structure was relatively smooth with normal roasted and electrode bread crumbs that did not contain bare wheat, whereas with bread crumbs containing 50% bare wheat, lotus leaves and rose petals A fine concavo-convex structure similar to the surface structure of was observed. It was speculated that such a difference in surface structure had an effect on oil absorption.
The oily bare barley-containing 50% bread crumbs of the bread crumbs and the interface between the oil and the oil is thought to be the result of the presence of an air layer, resulting in a good oil shortage after oil conditioning and a difference in oil absorption. Spring-8 micro-X-ray CT was used to observe whether the Cassie state (non-patent document 4) in which an air layer was present or the Wenzel state (non-patent document 5) in which no air layer was present.
That is, it was speculated that the fine surface structure described above affects the interface state between the oil-conditioned bread crumbs and oil, and affects the presence of oil on the bread crumb surface and inside the bread crumbs. It is not easy to observe the state of the oil-conditioned bread crumbs in the atmosphere and the state of the oil inside the bread crumbs. Thus, an attempt was made to observe the fine structure of the oil-conditioned bread crumbs by Spring-8 micro X-ray CT.

<experimental method>
With BL46XU, the sample is put into a glass capillary for X-ray measurement, and the glass capillary containing the sample is not fixed in the capillary, but is set on a rotating sample table. The X-ray energy is 12.39 keV, and the camera length is 10 mm, field size 1.4 mm × 0.9 mm, exposure time 150 ms, sample azimuth interval is 0.4 ° for step operation, 1.2 ° for continuous operation, and sample rotation angle is 180 ° Measurement was performed to obtain a transmission image. As a detector, C4880-41S manufactured by Hamamatsu Photonics was used.
From the obtained transmission image, a CT reconstruction image was created using reconstruction software based on the filtered back-projection (FBP) method.

<Measurement sample>
・ Raw-baked raw bread crumb sample Bread crumbs obtained by mixing raw materials such as wheat flour, water, and yeast, and fermenting the dough by gas fire.
Electrode raw bread crumb sample Bread crushed after energizing the dough prepared in the same manner as the above-mentioned roast bread crumbs, steaming and baking with the Joule heat effect.
-Bare wheat-containing raw bread crumb sample Bread crumbs obtained by replacing part of wheat flour with bare wheat flour, preparing a dough in the same manner as described above, energizing this, steaming and baking with the Joule heat effect, and then grinding. Bread crumbs containing 50% bare wheat are bread crumbs prepared by replacing 50% of wheat flour with bare wheat.
・ Oil-conditioned breadcrumb samples Samples of each raw breadcrumb prepared at 175 ° C for 2 minutes 30 seconds using commercially available canola oil. Hereinafter, it will be indicated as oil-conditioned roasted bread crumbs, oil-conditioned electrode bread crumbs, and oil-conditioned bare wheat 50% -containing bread crumbs.

<Results and Discussion>
A roasted raw bread crumb sample, an electrode raw bread crumb sample, and a bare wheat raw bread crumb sample were used for the measurement, but the samples were all soft and deformed during the measurement, and a good CT image could not be obtained. Samples were also measured by immersing each oil-conditioned bread crumb in oil-conditioned cooking oil, but the sample bread crumb moved in the cooking oil during the measurement, and a CT image could not be obtained. Here we report on oil-conditioned breadcrumb samples.
FIG. 42 shows an X-ray CT image of oil-conditioned roasted bread crumbs, FIG. 43 oil-adjusted electrode bread crumbs, and FIG. A in each figure is an overall image of CT, and the white ring is a glass capillary holding a crumb sample during micro X-ray CT measurement. B in each figure is an enlarged image of a portion indicated by a frame in A. In the image, the bread crumb is the lightest, the air is the darkest, and the oil is represented by a medium shade.
All bread crumbs had pores and oil soaked parts. The middle shade region, which is expected to be oil, has a meniscus with a curved boundary surface with respect to the darkest shade region, which is air. This also confirms that this part is filled with liquid oil.
Furthermore, a detailed analysis was attempted by Image J's plot Profile, but no clear air layer between the bread crumb and the oil-immersed part could be confirmed so far.
Every bread crumb has pores that are not soaked in oil. Qualitative but not filled with oil, it seems that there are more baked bread crumbs containing 50% oil-conditioned bare wheat made by electrode type than oil-conditioned roasted bread crumbs and oil-conditioned electrode bread crumbs .
Regarding the significant difference in oiliness of breadcrumbs, it is not due to the presence of an air layer at the interface between the fine concavo-convex structure on the surface of the breadcrumbs and the oil. It is expected to be related to goodness (oil absorption rate). Furthermore, in FIG. 44B, it appears that no oil has entered even though the middle hole is open in the oil immersion portion. Therefore, as shown in FIG. 45, when this portion was enlarged, it was found that the opening was clearly opened. This is also presumed to be the cause of high oiliness of bread crumbs containing 50% bare wheat.

Next, the mechanism by which oil does not enter into the open pores in the bread crumb containing 50% bare wheat will be considered. In FIG. 45, since the state of the opening is difficult to understand, a 3D image was created by Image J in the frame portion shown in FIG. 45 (FIG. 46). FIG. 46A is a 3D image of the opening viewed from the front, and it can be seen that the inside of the hole is uneven. Further, in FIG. 46B rotated 90 ° to the left lateral direction, it was confirmed that the upper part of the opening was curved downward.
From FIG. 46, the cause of the presence of pores not immersed in oil is due to the wetting pinning effect (Non-Patent Document 2) and the re-entrant structure (Non-Patent Document 3), as discussed below. I'm guessing. As shown in FIG. 47, the wetting pinning effect means that when the droplet moves on the slope, the contact angle of the droplet does not increase more than the addition of the contact angle θ and the bending angle α. This effect cannot be advanced. As shown in FIG. 45, the upper part of the hole is overhanging and has a re-entrant structure on the left side of FIG. 48, which has a large bend and is difficult for oil to enter. Further, from FIG. 46, the opening of the re-entran structure is curved downward, and a fine uneven structure is present on the inside, as if a double re-entrance structure (right of FIG. 48) is shown. Due to such a structure, when the bending angle goes around the hole, there is a high possibility that the bending angle becomes larger, and it is considered that the pinning effect of wetting works strongly. Bread crumbs containing 50% bare wheat have a porous sponge structure whose surface is covered with a fine uneven structure. We assume that this structure functions as a wet pinning effect and double re-entrant structure at the hole entrance, and oil does not get into the holes in the bread crumbs containing 50% bare wheat, which may improve the oil drainage. ing.

  The present invention provides low oil-absorbing bread crumbs, and low bread crumbs (see FIGS. 49 to 52) having a porous sponge structure covered with uneven surfaces such as lotus leaves and rose petals. It was clarified that oil absorption was realized. Fryers that use breadcrumbs by combining cereal flour containing sticky gluten and non-sticky materials selected from starch, bare wheat flour, bran and bamboo powder, and adjusting the quantitative range as appropriate. It is expected to provide fries having a flavor and crispy clothing.

Claims (10)

A bread crumb having a porous sponge structure and a surface structure having micro level irregularities similar to those of lotus leaves and rose petals. The bread crumbs according to claim 1, wherein the surface structure is a fine uneven structure on the order of 1 to 300 µm. The bread crumbs according to claim 1 or 2, wherein a starting material is a mixture of a sticky material and a non-sticky material. The bread crumbs according to claim 3, wherein the sticky material is made of flour containing gluten, and the non-sticky material is selected from starch, bare wheat flour, bran and bamboo powder.   When the non-sticky material is starch, the starting material is mainly a sticky material, and when the sticky material is 100 wt%, 8 to 50 wt% is starch. The bread crumbs according to claim 4, wherein the bread crumbs are replaced by   The bread crumbs according to claim 5, wherein the starch is starch having an amylose content of 24 wt% or more and an amylopectin content of 76 wt% or less.   The bread crumbs according to claim 6, wherein the starch is selected from starches derived from potato, corn, wheat, major peas, and green peas.   The bread crumbs according to any one of claims 5 to 7, including those having a particle size that does not pass through a sieve having an opening of 106 µm. The starting material has a central particle size of particles having different particle sizes obtained by mixing at least two types of particles of the order of 10 ⁻⁵ m, particles of the order of 10 ⁻⁴ m, and particles of the order of 10 ⁻³ m. The bread crumbs according to any one of claims 3 to 8. A fried food with a small amount of oil absorption, wherein the bread crumbs according to any one of claims 1 to 9 are used as a clothing material for oil-conditioning ingredients.