JPH08103235A - Bread crumb corresponding to microwave oven and its production - Google Patents

Abstract

PURPOSE: To obtain the subject bread crumb having resistance to heating with a microwave oven, maintaining a crispy texture even by cooking by heating with a microwave oven, by adding a fat and oil composition containing an emulsifying agent to bread crumb. CONSTITUTION: Bread crumb is mixed with a fat and oil composition containing an emulsifying agent such as a glycerol fatty acid ester, a propylene glycol fatty acid ester, a sucrose fatty acid ester (sugar ester), a sorbitan fatty acid ester, calcium stearyl lactate, sodium stearyl lactate, sodium stearyl lactate, lecithin (colza oil, soybean oil, cotton seed oil, corn oil, palm oil, beef tallow, lard or fish oil may be used as the fats and oils) to give the objective bread crumb useful as a food to be cooked under heating with a microwave oven.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to bread crumbs used for foods cooked in a microwave oven and a method for producing the same. More specifically, the present invention relates to bread crumbs that maintain a crispy feeling even when cooked in a microwave oven and a method for producing the same.

[0002]

[Prior art and its problems] As typical foods using bread crumbs, fried foods such as croquette and tonkatsu, fried foods for bakery products (donuts), fried breads such as seafood frying and gratin are baked. I have food. The role of bread crumbs in these foods is to provide a crispy and crispy texture, but when cooked in a microwave oven, the bread crumbs have a soft texture and lose the crispy texture.

Particularly, when croquette or the like is frozen, this phenomenon appears remarkably, and this tendency becomes larger as the freezing period becomes longer.

Another problem is the change in texture over time after range-up, and the so-called "return" phenomenon appears due to problems such as moisture migration over time after cooking and the crispiness of bread crumbs is lost. Will be destroyed.

Due to these problems, it has hitherto been considered difficult to reheat frozen fried foods in a microwave oven before eating them.

In order to solve such a problem, a patent application (JP-A-1-245156) for coating bread crumbs with oil and fat and shellac resin has been issued, but the oil and fat coating is melted and peeled off when heated. So it has no effect. Since the shellac resin is expensive, the coating with the shellac resin is not practical because it is costly to use for very inexpensive bread crumbs.

[0007]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention According to the present invention, when producing bread crumbs used for foods to be cooked in a microwave oven, by adding an oil / fat composition containing an emulsifier, it is cooked in a microwave oven. It also aims to produce bread crumbs that maintain a crispy feel.

[0008]

As a result of intensive studies on bread crumbs, the present inventors have found that by adding an oil / fat composition containing an emulsifier to bread crumbs, crispiness can be obtained even when cooked in a microwave oven. It has been found that a bread crumb with a good feeling is obtained.

The emulsifiers used in the present invention are glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester (sugar ester),
Examples thereof include sorbitan fatty acid ester, calcium stearyl lactate, sodium stearyl lactate, and lecithin.

The glycerin fatty acid ester referred to in the present invention means glycerin fatty acid ester in food hygiene law such as glycerin monofatty acid ester, glycerin difatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, glycerin succinic acid fatty acid ester, polyglycerin fatty acid ester. .

The present invention is one selected from these emulsifiers.
It is characterized in that a fat or oil composition using two or more species is added during the production of bread crumbs.

The fatty acid constituting the emulsifier used in the present invention, whether saturated or unsaturated, has 6 to 24 carbon atoms.
Of the above, preferably 14-18.

The lecithin in the present invention is typified by soybean but is not limited thereto.

In the present invention, oils and fats refer to edible oils and fats used for food, and vegetable oils such as rapeseed oil, soybean oil, cottonseed oil, corn syrup oil and palm oil, and animal oils and fats such as beef tallow, lard, milk fat and fish oil. Etc. are typical, but not limited thereto.

These oils and fats may be liquid oils or hydrogenated hardened fats, and transesterified oils, fractionated oils and the like can also be used.

In the present invention, one kind or two or more kinds selected from these fats and oils can be used.

In the oil and fat composition used in the present invention,
The ratio of the fat and oil and the emulsifier is 99 to 30% by weight of the fat and oil and the emulsifier is 1 to 70% by weight. If the pigment of the emulsifier is less than 1% by weight, the effect on bread crumbs is insufficient, and the crispy texture after heating in a microwave oven cannot be maintained. If the amount of the emulsifier pigment exceeds 70% by weight, the physical properties of the oil / fat composition are lacking in plasticity and become hard, resulting in poor dispersibility in bread dough and high viscosity, which is not preferable because of poor workability.

The oil and fat composition of the present invention preferably has fluidity or plasticity at room temperature in terms of workability, but is not particularly limited. In addition, W / O due to handling
The emulsified oil and fat of the type does not impair the effects of the present invention.

The bread crumbs in the present invention are mainly wheat flour, and if necessary yeast, yeast food, salt,
0.3 parts by weight or more of the oil composition obtained in the present invention is added to 100 parts by weight of wheat flour in a general bread dough using auxiliary materials such as sugars, oils and fats, eggs, and dairy products, preferably 1 to
After adding 20 parts by weight and baking, the product is crushed. If the amount of the fat composition added to 100 parts by weight of wheat flour is less than 0.3 parts by weight, the effect on bread crumbs will be insufficient and the crispy texture after heating in a microwave oven will not be sufficient.
Although there is no particular upper limit to the amount added, even if the amount added exceeds 20 parts by weight, the effect commensurate with the amount added is not obtained and it is not economical.

The dough is manufactured by the intermediate seeding method, the direct kneading method,
Any manufacturing method such as a rapid forming method may be used, and the heating and cooking method is not particularly limited, such as baking by an oven, electric heating by electricity, heating by an extruder, heating by a microwave oven, or the like. Further, after crushing the bread crumbs, the presence or absence of drying does not affect the effect of the present invention, and the crispy texture is maintained in both the dried bread crumbs and the raw bread crumbs.

The method for drying bread crumbs may be any method such as hot air drying method and freeze drying method, and is not particularly limited.

Several patent applications relating to microwave oven-friendly bread crumbs have been issued.

From General Foods, JP-A-1-7143 using acetylated starch and hydroxypropylated starch
No. 3 has been filed by Nippon Milling Co., Ltd. in Japanese Patent Laid-Open No. 4-53459 using corn flour, and Nisshin Milling has been filed by Japanese Patent Laid-Open No. 5-316982 using cellulose and pregelatinized starch.

Starch, corn flour, cellulose, etc.
In both cases, the bread-making property is affected, and in the current bread-making line in which division and molding are performed by a machine, the quality of the finished bread is often deteriorated, or a problem occurs in the bread-making line.

The bread crumbs obtained in the present invention are used for fried bakery products such as croquettes, pork cutlet, and donuts, fried fish and shellfish, and cooked foods such as gratin. After cooking, they are frozen and chilled, and then heat-treated again in a microwave oven. It is mainly used when eaten.

When it is reheated in a microwave oven, the clothes usually become supple due to evaporated water, and a crispy feeling cannot be obtained. When the bread crumbs according to the present invention are used, the crispy sensation is maintained not only immediately after heating in a microwave oven but also after standing for 1 to 2 hours, and a preferable texture is obtained. Examples of the present invention will be shown below.

[0027]

EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples and comparative examples, but the present invention is not limited to these examples. Unless otherwise specified, "part" means "part by weight".
Indicates.

Example 1 Oil and fat composition-1 Rapeseed oil 820 kg Emergy MS ^{* 1} 100 kg Soybean lecithin 10 kg Poem B-10 ^{* 2} 50 kg Liquemal PS-100 ^{* 3} 20 kg * 1 Glycerin monostearate * 2 manufactured by Riken Vitamin Co., Ltd. Riken Vitamin Co., Ltd. glycerin succinate stearate * 3 Riken Vitamin Co., Ltd. propylene glycol stearate All raw materials are mixed and dissolved at 70 ° C or higher. The product of the present invention was obtained by rapidly cooling to 30 ° C. or lower using a high viscosity rotary heat exchanger to generate fine crystals of the emulsifier.

Example 2 Oil / fat composition-2 Soybean oil 830 kg Emergy MS 100 kg Soybean lecithin 20 kg Calcium stearyl lactate ^{* 4} 50 kg * 4 Soybean oil manufactured by Musashino Chemical Co., Ltd. Soybean oil, soybean lecithin are mixed and dissolved at 70 ° C. or higher. . The high-viscosity rotary heat exchanger is cooled, and the fine crystal nuclei of the emergency MS of 20 μm or less are adjusted. Adjust to 42 ° C-46 ° C. Calcium stearyl lactate is added as powder and mixed and dissolved. Was cooled to 30 ° C. or lower to obtain the product of the present invention.

Example 3 Oil / fat composition-3 Cottonseed oil 810 kg Beef tallow extremely hard oil 100 kg Poem W-14 ^{* 5} 50 kg Sugar ester S-270 ^{* 6} 30 kg Decagrin 5-O ^{* 7} 10 kg * 5 Diacetyl tartaric acid manufactured by Riken Vitamin Co., Ltd. Monoglyceride * 6 Sucrose stearate manufactured by Mitsubishi Kasei Foods Co., Ltd. * 7 Decaglycerin pentaoleate manufactured by Nikko Chemical Co., Ltd. All raw materials are mixed and dissolved at 70 ° C or higher. The product of the present invention was obtained by rapidly cooling to 30 ° C. or lower using a high-viscosity rotary heat exchanger to generate fine crystals of beef tallow hard oil.

Example 4 Fat composition-4 (oil phase) Soybean oil 500 kg Poem S-200 ^{* 8} 200 kg Poem PR-100 ^{* 9} 7 kg Soybean lecithin 10 kg (water phase) 70% sorbitol 283 kg * 8 Riken Vitamin Co., Ltd. Glycerin mono / distearate * 9 manufactured by Riken Vitamin Co., Ltd. polyglycerin polymerized ricinolate All raw materials on the oil phase side are mixed and dissolved at 70 ° C or higher. The temperature on the aqueous phase side is raised to 70 ° C or higher. The water phase is transferred to the oil phase side and emulsified with a micromixer to prepare a W / O type emulsified oil / fat. The product of the present invention was obtained by rapidly cooling to 30 ° C. or lower using a high-viscosity rotary heat exchanger.

Application Example [Roasting Dry Bread Crumb 1] Example 1 to 60 by direct kneading method
The roasting-type dry bread crumbs using the oil / fat composition-1 or -2 prepared in 2 were prepared. As a comparative example, the amount of shortening generally used for breads was increased to make comparative example 1. [Compounding] (Comparative Example 1) (Part) (Example 1) (Part) Strong flour 100 100 Yeast 22 Yeast food 0.1 0.1 Glucose 22 Salt 1.5 1.5 Shortening 52 Oil / fat composition- 1 or -2-2 water 72 72

[Process] Mixing Low speed 3 minutes Medium speed 5 minutes High speed 3 minutes (Fat input) Low speed 1 minute Medium speed 2 minutes High speed 11 minutes Fermentation 27 ° C 75% RH 60 minutes Split Use of DQE type manufactured by Oshikiri Co. Oshikiri RQ type use bench 20 minutes molding Oshikiri WF type use roaster 38 ° C 85% RH 70 minutes to 75 minutes baking 200 ° C to 210 ° C 35 minutes cooling room temperature overnight crushing Fujishima Koki Co., Ltd. ) Mini Panko PK-
Type 3 used Dry 90 ° C for 2 hours

[Roasting Dry Bread Crumb 2] A roasting dry bread crumb was prepared by using the oil and fat compositions -3 and -4 prepared in Examples 3 to 4 by a 70% seeding method. As a comparative example, a powdered monoglyceride generally used for bread was used as a comparative example 2. [Blending] (Medium) (Comparative Example 2) (Part) (Example) (Part) Strong flour 70 parts 70 parts Yeast 22 Yeast food 0.1 0.1 Oil / fat composition-3 or -4-3 Emergy MM -100 ^{* 10} 0.3-Water 42 41 * 10 Water-dispersed monoglyceride manufactured by Riken Vitamin Co., Ltd. (main kneading) (Comparative Example 2) (Part) (Example) (Part) Soft flour 30 30 Glucose 33 3 Salt 2 2 shortening 2 2 water 23 23

[Process] Medium species (mixing) Low speed 3 minutes Medium speed 1 minute (fermentation) 27 ° C.
75% RH 4 hours Main kneading Low speed 3 minutes Medium speed 5 minutes High speed 1 minute (Fat input) Low speed 1 minute Medium speed 2 minutes High speed 5 minutes Floor 20 minutes Split Oshikiri DQE type used Rounding Oshikiri RQ Mold use Bench 20 minutes Molding Oshikiri Co., Ltd. WF type use Roaster 38 ° C 85% RH 60 minutes to 70 minutes Baking 200 ° C to 210 ° C 35 minutes Cooling room temperature Overnight pulverization Fujishima Koki Co., Ltd. Mini-Panco PK-
Type 3 used Dry 90 ° C for 2 hours

[Electrode-type dried bread crumbs] By a direct kneading method for 60 minutes,
A roasting type dried bread crumbs using the oil / fat composition-1 prepared in Example 1 was prepared. As a comparative example, the non-added section was designated as Comparative Example 3. [Compounding] (Comparative Example 3) (Part) (Example 1) (Part) (Example 5) (Part) Strong flour 50 50 50 Soft flour 50 50 50 Yeast 2 2 2 Yeast food 0.1 0.1 0.1 Glucose 3 3 3 Salt 2 2 2 Shortening 4 4 4 Vital gluten -2- Oil and fat composition -1 -22 Water 65 65 68

[Process] Mixing Low speed 3 minutes Medium speed 5 minutes High speed 3 minutes (Fat and oil input) Low speed 1 minute Medium speed 2 minutes High speed 10 minutes Fermentation 27 ° C 75% RH 60 minutes Split Use DQE type manufactured by Oshikiri Co. Co., Ltd. Oshikiri RQ type use bench 20 minutes Molding Oshikiri WF type use roaster 38 ° C 85% RH 50 minutes firing 200V 15 minutes cooling room temperature overnight crushing Fujishima Koki Co., Ltd. mini-panco PK-
Type 3 used Dry 90 ° C for 2 hours

[Croquette] A croquette was prototyped using the bread crumbs prototyped in the application example, frozen at −28 ° C. for 2 weeks, and then cooked in a microwave oven for evaluation of tasting. [Compound] (Medium) Potato (Baron) 100 parts Onion 50 parts Ground beef 25 parts Salt Appropriate Pepper Appropriate

[Process] The potatoes are peeled into two pieces and steamed for 30 minutes. Finely chop the onion. And minced meat and stir-fry, and season with salt and pepper. When the rough heat of is removed, mash and combine. (Primary putter) Soft flour 100 parts Soft flour is added to water,
Mix until evenly dispersed.

Water 175 parts (secondary putter) Commercial mix ^* 100 parts Add the mix to water and whip with a whipper until the dough specific gravity becomes 0.6 or less.

400 parts of water * Batter mix for commercial microwave oven

[Croquette adjustment] Medium seed (30 g) → Primary putter attachment → Primary bread crumb attachment → Secondary putter attachment → Secondary bread crumb attachment → Fry (180 ° C., 4 minutes) → Cooling → Packing →
Frozen (-28 ° C, 2 weeks) → Range up (500W,
1 minute / piece) → Tasting evaluation

[Gratin] Gratin was prototyped using the bread crumbs prototyped in the application example, frozen at -28 ° C for 1 week, and then cooked in a microwave oven for evaluation of tasting. [Composition] (White sauce) 1 onion (finely chopped) 1 tablespoon of butter 4 tablespoons of soft flour 4 tablespoons of milk 2 cups of white wine 2 tablespoons of seaweed 1 salt salt proper amount pepper appropriate amount

(Gratin) Macaroni 75 g Shiba shrimp 16 tails Mushroom (thin sliced) 150 g Tomato 1 pc Butter 2 tablespoons White wine 1/2 cup Flavor vegetables Appropriate amount Cheese 6 tablespoons Melted butter 2 tablespoons 1 cup bread crumbs

[Process] Stir fry the onion with butter, and when it becomes soft, add white wine. When the wine is boiled, sprinkle flour and stir. Add milk and bay leaf and season with salt and pepper. Cook until it thickens without burning. Boil the macaroni. Fry mushrooms in 1 tablespoon of butter. Tomatoes are finely chopped, except for the skin and seeds. Stir the savory vegetables in 1 tablespoon of butter, add the shrimp excluding the spine and wine and steam for 3 minutes on medium heat. Take the bay leaf from the white sauce and add the tomatoes. Mix cup 1/2 of (10) with macaroni and spread on a buttered baking dish. (11) Add to the remaining sauce and pour over (10). (12) Sprinkle with cheese, melted butter and bread crumbs 260
Bake in the oven for 5 minutes. (13) When the heat is removed, package and freeze.

[Curry Bread] A curry pan was prototyped using the bread crumbs prototyped in the application example, frozen at −28 ° C. for 2 weeks, and then cooked in a microwave oven to evaluate tasting. [Compound] (Medium) (Part) (Main kneading) (Part) Powerful powder 70 Powerful powder 30 Yeast 3 Upper white sugar 8 Yeast food 0.5 Salt 1.6 Dowmaster FR ^{* 11} 3 Non-fat dry milk 2 Emulanger 100 ^* 125 Baking powder 1 Water 48 Shortening 6 Net egg 5 Water 8 * 11 Riten Vitamin Co., Ltd. gluten formulation * 12 Riken Vitamin Co., Ltd. microwave compatible food quality improver

[Process] Mixing of medium seeds Low speed 3 minutes Medium speed 1 minute Kneading temperature 25 ° C. Fermentation 27 ° C. 75% RH 3 hours Main kneading and kneading Low speed 3 minutes High speed 3 minutes (oil and fat input) Low speed 2 minutes High speed 5 minutes Temperature 26 ℃ Floor 15 minutes Punch 90 seconds Split Leon Automatic Machine Martian CN-200 type used Roaster 40 ℃ 60% RH 50 minutes Bread crumbs fried 180 ℃ 3 minutes → Cooling → Packing → Freezing → Range up

[Pork cutlet] Tonkatsu was trial-produced using the bread crumbs trial-produced in the application example, and frozen at -28 ° C for 1 month.
It was cooked in a microwave oven and evaluated for tasting. [Compound] [Process] (Medium) Add pork fillet with salt and pepper to season. 1 piece of pork tenderloin (slice) Sprinkle soft flour on the surface of meat. Salt Appropriate amount Pepper Appropriate amount Soft flour Appropriate amount (Putter) Soft flour 100 parts Soft flour is added to water and mixed until uniformly dispersed. 175 copies of water

[Pork cutlet preparation] Medium seed → Putter attachment → Bread crumb attachment → Fry (180 ° C., 4-5 minutes) → Cooling → Packing →
Frozen (-28 ° C, 1 month) → Range up (500W)
→ Tasting evaluation

[Fry Shrimp] A fried shrimp was prototyped using the bread crumbs prototyped in the application example, frozen at −28 ° C. for 2 weeks, and then cooked in a microwave oven for evaluation of tasting. [Compounding] [Process] Taisho shrimp (large) 1 shrimp Remove the head and shell and remove the spine. Soft flour. Spread an appropriate amount of soft flour on the surface. (Putter) Soft flour 100 parts Soft flour is added to water and mixed until uniformly dispersed. 175 copies of water

[Shrimp fry adjustment] Medium type → Putting putter →
Bread crumbs → Fry (180 ℃, 3-4 minutes) → Cooling → Packaging → Frozen (-28 ℃, 1 month) → Range up (500
W) → Tasting evaluation

[Sardine Oven Baking] A sardine oven-baking prototype was made using the bread crumbs produced in the application example, frozen at −28 ° C. for one week, and then cooked in a microwave oven for tasting evaluation. . [Combination] [Process] Four sardines Remove the head and belly pad of the sardine, and cut into three pieces and pluck the abdomen. 1 onion Heat 2 tablespoons of olive oil in a frying pan, fry thinly sliced onion until tender and candy-colored, and remove the seeds to make a paste with coarsely chopped umeboshi. 5 dried plums Put bread crumbs, parsley, oregano and garlic oil in a bowl and mix well. Bread crumbs 50 g Arrange the sardines in a heat-resistant container coated with olive oil with the skin side up, and shake the salt and pepper a little to spread the paste. Parsley (finely chop) Pour 2 tablespoons of bread crumbs and bake in an oven at 250 ° C for 10 to 15 minutes. 1 tablespoon of dried oregano When the heat is removed, wrap and freeze. 1 tablespoon garlic oil Olive oil Suitable amount Salt Suitable amount Pepper Suitable amount

[Results] [Test Group 1] Croquette (roasting dry bread crumbs 1) Texture Commercial dry bread crumbs × Moist and lacking in crispy comparative example 1 × Moist and lacking in crispy Example 1 ◎ Crisp Light texture Example 2 ◎ Crunchy and light texture

[Test Zone 2] Croquette (roasting type dried bread crumbs 2) Texture Comparative Example 2 △ to × Somewhat light texture but lacking crispiness Example 3 ○ Crispy and crispy texture Example 4 ○ ~ △ Crisp and light texture

[Test Group 3] Croquette (electrode-type dry bread crumbs) Texture Commercial dry bread crumbs × Moist and lacking crispiness Comparative Example 3 × Moisture and lacking crispy Example 1 ○ Crisp and slightly light texture Example 5 ◎ Light and crispy texture

[Test Group 4] Gratin (Roasted dry bread crumbs 1) Texture Commercial dry bread crumbs × The presence of bread crumbs is not known as Comparative Example 1 × The presence of bread crumbs is not known as Example 1 Example 1 Crunchy bread crumbs The texture of

[Test Zone 5] Curry Bread (Roasted Dry Bread Crumbs 1) Texture Comparative Example 1 △ Curry bread has no pull, but bread crumbs are synergistic Example 1 ◎ Crunchy and light texture

[Test Group 6] Pork cutlet (roasted raw bread crumbs 1) Texture Commercial raw bread crumbs × Moist and lacking crispiness Comparative Example 1 × Moisture and lacking crispy Example 1 ◎ Light crispy texture Example 2 ◎ Crunchy and light texture

[Test Zone 7] Fried shrimp (roasted dry bread crumbs 1) Texture Comparative Example 3 × Moist and lacking in crispiness Example 1 ◎ Crunchy and light texture

[Test Section 8] Sardine oven baked (roasted dry bread crumbs 1) Texture Commercial dry bread crumbs X There is no crisp crunch of the bread crumbs. Comparative Example 1 x The crunchy feeling of bread crumbs was not observed at all.

Example 1 ◎ Crunchy and light texture Example 2 ◎ Crunchy and light texture

[0062]

As described above, when breadcrumbs are produced using the oil / fat composition obtained by the present invention, the obtained breadcrumbs have resistance to microwave heating and even when cooked in a microwave oven. The crispy texture was maintained.

Claims (3)

[Claims] 1. A method for producing breadcrumbs for microwave ovens, which is used for foods cooked in a microwave oven, wherein an oil and fat composition containing an emulsifier is added. 2. The emulsifier is glycerin fatty acid ester,
The method for producing bread crumbs according to claim 1, which is propylene glycol fatty acid ester, sucrose fatty acid ester (sugar ester), sorbitan fatty acid ester, calcium stearyl lactate, sodium stearyl lactate, or lecithin. 3. A microwave oven-friendly bread crumb obtained by adding an oil and fat composition containing an emulsifier.