JP2906164B2 - Production method of seasoned bread crumbs - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to seasoned bread crumbs, more particularly, during storage and transportation of the bread crumbs, or when frying on frying.
The present invention relates to a method for producing a seasoned bread crumb, which is capable of obtaining a delicious fried food with good flavor without dropping off seasonings, spices, coloring agents and the like.

[Conventional technology]

2. Description of the Related Art Conventionally, seeds are breaded with breadcrumbs and the like, and then fried to produce fried foods for the purpose of eliminating odors of fish and shellfish, livestock products, etc., and imparting a unique texture and flavor.

In the production of such fried foods, sprinkling seasonings, spices, and colorings on the fried seeds, sprinkling with starch, flour, etc., and then coating the breadcrumbs with egg liquid or batter etc. Generally, if a seasoning, a spice, and a coloring agent are added to bread crumbs, the above-mentioned seasoning operation can be omitted in home cooking, which is extremely convenient.

[Problems to be solved by the invention]

As a method for producing such a seasoned bread crumb, a method of adding a seasoning, a spice, a coloring agent as it is or dissolving or dispersing it in water and adding and mixing the bread crumb is considered. It is difficult to uniformly adhere to the bread crumbs, and the resulting seasoned bread crumbs are preserved,
There is a disadvantage that seasonings and the like fall off during transportation and use, so that fried food cannot be sufficiently seasoned.

In addition, a method has been reported in which a foaming agent is foamed, a seasoning and the like and bread crumbs are added and mixed, followed by drying to produce seasoned bread crumbs (Japanese Patent Publication No. 55-37223). The seasoned bread crumbs were also inevitable from falling off seasonings and the like.

[Means for solving the problem]

Under such circumstances, the present inventors have conducted intensive studies and as a result, have found a method of uniformly attaching the seasonings and the like to bread crumbs without falling off by simple operations, and completed the present invention.

That is, in the present invention, the seasoning is 0.5 to 10% by weight, and the spice is 0.5 to 10% by weight, assuming that the breadcrumbs are 100% by weight.
A method for producing a seasoned bread crumb characterized by dissolving or dispersing a coloring agent in an amount of 0 to 20% by weight in a fat or oil in a range of 5 to 20% by weight, and adding and dissolving it to the bread crumb.

In the present invention, as the bread crumb, any one obtained by a usual method can be used, and either a raw or dried product may be used. The size of the bread crumbs is appropriately determined depending on the intended product, but usually, a breadth having a particle size of 3 mesh through and 12 mesh over (hereinafter, referred to as 3 to 12M) is preferable.

Examples of fats and oils include lard, beef tallow, soybean oil, rapeseed oil, cottonseed oil, olive oil, butter, margarine, shortening, coconut oil, palm oil, and various hardened oils. In the present invention, when the amount of the fat or oil is small, a liquid at room temperature can be used. However, when the amount of fat or oil is large, a semi-solid or solid at room temperature is preferably used. The amount of fats and oils varies depending on the amount of seasonings to be dissolved or dispersed in it, but usually 100% by weight of breadcrumbs
The ratio (hereinafter,% means this ratio) is preferably 5 to 20%.

Seasonings used in the present invention include, for example, chemical seasonings such as sodium glutamate and sodium inosinate; natural seasonings such as seaweed extract and meat extract; brewing seasonings such as powdered soy sauce and powdered miso; salt, sugar and the like Is mentioned. These seasonings can be used singly or in an appropriate combination of two or more depending on the taste. The use amount is generally preferably 0.5 to 10%.

As the spice, for example, one or more of garlic, onion, ginger, pepper, mustard and the like are used, and the amount of the spice is preferably 0.5 to 10%.

As the coloring amount, one that gives appetizing brightness to the fried food is used, and the used amount is preferably 0 to 20%.

In order to carry out the present invention, the above-mentioned seasonings, spices and coloring agents are dissolved or dispersed by adding the above-mentioned seasonings, spices and colorants as they are to liquid fats and oils at room temperature, or in the case of semi-solid or solid fats and oils at room temperature. This is gradually added to the bread crumbs with stirring or sprayed to uniformly adsorb. In this case, the fats and oils including the seasoning and the like uniformly enter the fine bubbles of the bread crumbs, and uniform flavoring is performed.

Thus, to produce a fried food using the seasoned breadcrumbs obtained in the present invention, put a flour on the fried seeds, pass through the egg solution or batter, sprinkle with seasoned breadcrumbs,
The frying operation is very simple, and does not require a cumbersome seasoning operation as in the prior art. Furthermore, since fats and oils are added to the flavored breadcrumbs obtained in the present invention, foods for frying can be obtained only by coating the flavored breadcrumbs and heating in an oven.

〔The invention's effect〕

As mentioned above, according to the method of the present invention, seasonings, spices,
It is possible to produce flavored bread crumbs that do not fall off during storage and transportation or when frying on frying seeds and frying them. Since it is possible to obtain good-tasting fried foods, there is no need to apply sauce, soy sauce, etc.

〔Example〕

 Next, an example will be described.

Examples 1 to 3 In the compositions shown in Table 1, seasonings and spices were added to a shortening heated and melted at about 60 ° C. to uniformly dissolve or disperse, and the mixture was stirred with a horizontal mixer (manufactured by Tokyo Menki). It was sprayed onto the bread crumbs and adsorbed to obtain seasoned bread crumbs.

Comparative Example 1 In the composition shown in Table 1, no shortening was added, and a seasoning and a spice were directly added to and mixed with bread crumbs using the same mixer as in Examples 1 to 3 to obtain seasoned bread crumbs.

Comparative Example 2 In the composition shown in Table 1, using a mixer similar to Examples 1 to 3, a shortening heated and melted at about 60 ° C. was sprayed and adsorbed on breadcrumbs, and then a seasoning and a spice were added thereto. To give a seasoned bread crumb.

Comparative Example 3 In the composition shown in Table 1, the seasonings and spices were directly added to and mixed with bread crumbs using the same mixer as in Examples 1 to 3, and then a shortening heated and melted at about 60 ° C was sprayed on the mixture. To give a seasoned bread crumb.

Test Example 1 For the seasoned bread crumbs obtained in Examples 1 to 3 and Comparative Examples 1 to 3, the degree of disintegration of the bread crumbs, the seasoning in the bag and during frying, and the amount of spices falling off were measured as follows. The flavor of the fried food obtained using this was compared. The results are shown in Table 1.

(I) Amount of fallout in a bag 100g of seasoned breadcrumbs in a plastic bag 300mm long and 200mm wide
And shake it up and down 20 times, then measure the seasonings and spices that have fallen off.

(Ii) Amount dropped during frying Put 5 g of seasoned breadcrumbs into a tea strainer, fry for 2 minutes in a beaker containing 200 ml of oil at 180 ° C., rub the oil with filter paper, and measure the seasonings and spices on the filter paper. .

(Iii) Disintegration degree of bread crumbs After shaking seasoned bread crumbs 60 times with a 12-mesh sieve, the amount of sifted bread crumbs is measured.

(Iv) Flavor After flouring the sardines, pass the egg solution, add seasoning bread crumbs, fry in soybean white squeezed oil at 180 ° C for 3 minutes to make fried food, and taste the flavor for 10 people Were evaluated organoleptically by the following criteria. The evaluation results were shown by the average value of 10 persons.

<Criterion> 3 points: No sardine smell, good taste and delicious.

2 points: Slight sardine smell remains.

 The flavor is not bad.

1 point: The sardine odor remains, and the flavor is inferior.

Example 4 5 parts by weight of soybean white squeezed oil (hereinafter referred to as “parts”), 2 parts of salt,
1 part of pepper, 0.3 part of allspice, 0.2 part of garlic and 0.5 part of gin shark were added to be uniformly decomposed, and this was mixed with a bread crumb (3
1212M) and adsorbed by spraying to obtain a seasoned bread crumb.

The obtained seasoned bread crumbs had almost no loss of seasonings and spices during storage and frying, and the chicken cutlet using this had a good taste and taste.

Example 5 To 5 parts of soybean white squeezed oil, 2 parts of salt, 1 part of pepper, 0.3 parts of allspice, 0.2 parts of garlic, 0.5 parts of ginger and 0.3 parts of paprika oleoresin (colorant) were added,
The mixture was uniformly dissolved or dispersed, and this was added in a shower form to a bread crumb (3 to 12M) being stirred by a sugar coating machine (manufactured by Freund Corporation) to be adsorbed to obtain a seasoned bread crumb.

The obtained seasoned bread crumbs had almost no loss of seasonings and spices during storage and frying, and the fried aji fries using the same were delicious and delicious.

Claims (1)

(57) [Claims] (1) In a ratio based on 100% by weight of breadcrumbs,
A seasoning bread crumb characterized by dissolving or dispersing 0.5 to 10% by weight of a seasoning, 0.5 to 10% by weight of a spice and 0 to 20% by weight of a coloring agent in 5 to 20% by weight of an oil or fat, and adding and mixing the resulting mixture with bread crumbs. Manufacturing method.