JPH0453459A - Bread crumb and fried food using the same bread crumb - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to bread crumbs and fried foods using the same. More specifically, the present invention relates to bread crumbs that can retain their crispness for a long time after frying and can maintain their crispness even after being reheated in a microwave oven after frying, and fried foods having a batter containing the bread crumbs as a main component. .

(Prior Art and Problems to be Solved by the Invention) Bread flour is produced by crushing and drying baked bread made from dough fermented with yeast using wheat flour as a raw material.

When fried foods are coated with breadcrumbs made from wheat flour and fried, over time, the moisture in the ingredients transfers to the breadcrumbs, resulting in loss of crispiness, and they become sticky, especially when reheated in a microwave etc. , the crispiness will be lost. This problem of loss of crispiness occurs even if the fried food has been refrigerated or frozen.

Recently, food products have become increasingly instant, and even fried foods are distributed in a frozen state that has been fried in advance, allowing consumers to easily eat fried foods by simply heating them in a microwave, etc. Frozen fried foods are now available on the market.

However, these fried foods are coated with breadcrumbs made from wheat flour, so as mentioned above, they have the disadvantage that they cannot maintain the crispiness of the breadcrumbs even when reheated in the microwave. .

Therefore, there is a need for bread crumbs that can maintain their crispiness for a long time even after frying, and can also maintain their crispiness and flavor even when reheated in a microwave oven or the like.

That is, the object of the present invention is to provide bread crumbs that can retain their crispness for a long time even after frying, and can also maintain their crispness and the flavor of bread crumbs even when reheated in a microwave oven, etc. and to provide fried foods using the same.

Incidentally, a bread crumb analogue whose main ingredient is corn has already been reported (Japanese Unexamined Patent Publication No. 64-63348). This bread crumb analogue is extruded and expanded using an extruder without a fermentation process, and is different from bread crumbs in terms of flavor, texture, etc.

(Means for Solving the Problems) The present inventors have discovered that bread flour that can achieve the above object can be obtained by mixing 30 to 250 parts by weight of corn flour with 100 parts by weight of wheat flour, and the present invention has completed the invention.

That is, in the present invention, 30 to 250 parts by weight of corn flour is mixed with 100 parts by weight of wheat flour, and yeast and auxiliary materials such as fats and oils, salt, and sugars are added to this as a raw material. , relates to bread crumbs that are produced by kneading, fermenting, and then baking.

Furthermore, the present invention relates to a fried food having a batter containing the above-mentioned bread crumbs as a main component.

The bread flour of the present invention is produced by mixing 30 to 250 parts by weight, preferably 50 to 100 parts by weight, of cornflour to 100 parts by weight of wheat flour.

If the amount of corn flour mixed is less than 30 parts by weight per 100 parts by weight of wheat flour, it will lack crispness when heated in a microwave;
If the amount is more than 0 parts by weight, even when heated in a microwave oven, the texture will be too crispy and hard.

A preferred example of the amount of yeast and auxiliary materials is: 100 parts by weight of a mixture of wheat flour and cornflour.
The following are, but are not limited to:

Yeast 0.5-5.0 parts by weight Sugar 0-5.0 parts by weight Fats and oils 0-5.0 parts by weight Salt 0.5-2.0 parts by weight Yeast food 0.05-0.5 parts by weight Water
As a method for producing 40 to 60 parts by weight, a normal method for producing bread crumbs can be used.

To give an example, the bread crumbs of the present invention can be mixed, kneaded, fermented (28
°C, 15-60 minutes), split, round, bench time (1
5 to 30 minutes), molding, mold filling, foiling (38℃, 30 minutes)
(~60 minutes), calcination, pulverization, and drying.

The above-mentioned baking can be carried out using any of the methods for producing roasted bread crumbs and the method for producing electrode bread crumbs that are commonly used for producing bread crumbs.

The former is a method in which bread is baked using a normal bread-making method, cooled, and then crushed to produce bread crumbs.

The latter is a method in which bread dough is placed between electrode plates, baked with electricity, then cooled and crushed.

Fried foods using the bread crumbs of the present invention can be prepared by applying a normal batter to any of the materials normally used for fried foods such as meat, fish, vegetables, etc., then coating them with the bread crumbs of the present invention, and then applying oil. It can be manufactured by frying inside. The fried food of the present invention can also be frozen or refrigerated after being fried, and then reheated in a microwave oven or the like.

(Example) Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Bread crumbs were manufactured using the following formulation.

Wheat flour: 100 parts by weight Corn flour: 100 parts by weight Or a mixture of the above wheat flour and corn flour: 10
To 0 parts by weight, 2 parts by weight of yeast, 3 parts by weight of sugar, 2.5 parts by weight of shortening, 1.8 parts by weight of common salt, 0.1 parts by weight of yeast food, 48 parts by weight of water were blended.

Mix the above ingredients for 2 minutes on low speed and 8 minutes on medium speed, and mix for 28 minutes.
After fermenting at 38℃ for 30 minutes, it was divided and rounded, and after 15 minutes of bench time, it was molded and molded.
The mixture was proofed for a minute, then fired with electricity, crushed, and dried to produce bread crumbs.

Example 2.3 and Comparative Examples 1.2 and 3 Bread crumbs were produced in the same manner as in Example 1, except that the corn flour was blended as shown below.

Example 2 30 parts by weight Example 3 250 parts by weight Comparative Example 1 0 parts by weight Comparative Example 2 10 parts by weight Comparative Example 3 300 parts by weight Next, a batter mix (B2700) manufactured by Nippon Seifun ■
Batter was made using the following (hydration rate: 130%), and this was applied to the chicken breast material, which was then sprinkled with the bread crumbs obtained in Examples 1 to 3 and Comparative Examples 1 to 3, respectively. After frying this in oil at 175℃ for 3 minutes, -35℃
Quick-freeze in a freezer and then store at -18° for one month.
Stored frozen at C. This was heated in a microwave oven for 2 minutes, eaten, and subjected to a sensory test by a panel.

Example 4 Corn flour blended at 5 parts by weight per 100 parts by weight of wheat flour
Bread crumbs were produced in the same manner as in Example 1, except that the amount was 0 parts by weight.

Next, Nippon Seifun ■ batter mix (B 2700)
A batter was made using the following (hydration rate: 130%), and this was applied to the chicken breast material, which was then sprinkled with the obtained breadcrumbs. After frying this for 3 minutes in oil at a temperature of 175℃, it was heated to 4℃ overnight.
Stored in the refrigerator. This was heated in a microwave for 1 minute, eaten, and subjected to a sensory test by a panel.

Comparative Example 4: Mixing yeast and yeast food, mixing amount of water by 2
A bread crumb analogue was produced by extruding and expanding using a twin-screw extruder using the same raw materials as in Example 1, except that the amount was 0 parts by weight.

Example 2 was then followed except that this bread crumb analogue was used.
Make fries in the same manner as above, and add 135 pieces of the resulting fries.
Quick-freeze in a freezer at °C, then -1 for 1 month.
It was stored frozen at 8°C. This was heated in a microwave oven for 2 minutes, eaten, and subjected to a sensory test by a panel.

Comparative Examples 5 and 6 The amount of corn flour blended was 10 parts by weight per 100 parts by weight of wheat flour in Comparative Example 5, and 300 parts by weight per 100 parts by weight of wheat flour in Comparative Example 6.

Other than that, the operation was exactly the same as in Example 4, and a sensory test was conducted by a panel.

The evaluation criteria for the above sensory test were as follows.

5 Very good Crispy texture with good crispness and melts in the mouth 4 Good Crispy texture 3 Average
Slightly pliable/slightly hard, but crispy 2 Poor Fairly pliable/crunchy■ Very poor Very sticky/very hard and crunchy Texture evaluation by 20 expert panelists - The results of the evaluation based on the above evaluation criteria are shown in Table 1 below.

Table 1 Example 14.8 Crispy Example 24.0 Crispy but slightly soft Example 3
4.2 Crispy but slightly hard Example 44.5 Crispy Comparative Example 12.0 Sticky, oily Comparative Example 22.0 Sticky, oily Comparative Example 32.4 Hard texture, crunchy Comparative Example 41.8
Very hard texture, difficult to eat Comparative example 51.7 Sticky,
Oily Comparative Example 62.0 Slightly hard and not crispy (effects of the invention) According to the present invention, the crispness can be maintained for a long time even after frying, and furthermore, after being refrigerated or frozen, it can be heated in the microwave. To provide bread crumbs that can maintain crispness and maintain the flavor of bread crumbs even when reheated, and a fried food using the bread crumbs.

Claims (2)

[Claims] (1) 3 parts of corn flour per 100 parts of wheat flour
It is manufactured by mixing 0 to 250 parts by weight and adding yeast and auxiliary materials such as fats and oils, salt, and sugars as raw materials, adding water, kneading, fermenting, and baking. Characteristic bread crumbs. (2) A fried food having a batter containing the bread crumbs according to claim 1 as a main component.