JP2006271329A - Bread crumb with low oil absorption - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bread crumb with a small amount of oil absorption, which has a small amount of oil absorption when fried in oil, has good oil shortage, and can obtain a fried food with low calories.
Bread crumbs are produced using bread dough ingredients containing water-soluble dietary fibers.
[Selection figure] None

Description

  The present invention relates to bread crumbs that have a low oil absorption amount when fried in oil and are good in running out of oil, so that a low-calorie fried food can be obtained.

Usually, bread crumbs are produced by pulverizing and drying bread obtained by baking dough prepared by yeast fermentation using wheat flour as a raw material. Fried foods with bread crumbs were fried with flour and sprinkled with egg liquid, then breaded and fried in oil, or fried with flour and sprinkled with batter liquid, then breaded and fried in oil Is. When fried with bread crumbs, the bread crumb itself absorbs and retains a large amount of fats and oils, which tends to be a high-calorie food.
Particularly in recent years, from the viewpoint of health, there is a strong tendency to avoid excessive caloric intake, so that bread crumbs with low oil absorption have been particularly demanded.

As bread crumbs having a small amount of oil absorption and a production method thereof, for example, a blend of dietary fiber cell membranes extracted from beans is known (see Patent Document 1). However, this bread crumb has not yet been sufficiently effective in suppressing the oil absorption.
In addition, one or more enzymes selected from the group consisting of protease and amylase are added to the bread dough material, and the gluten protein and starch in the bread dough are partially enzymatically degraded to reduce oil absorption. A method for producing bread crumbs having low oil absorption is known (see Patent Document 2). However, in this method, there is a problem that it is difficult to obtain a stable product every time due to the bread making process, and the effect of suppressing the oil absorption is not stable, and it cannot be said that it is sufficient.
Furthermore, bread crumbs (see Patent Document 3) prepared from cereals, preferably containing dietary fiber having an NDF value of 50% or more are known. Although this bread crumb has a reduced oil absorption and a better texture than conventional bread crumbs, there is a need for bread crumbs with a reduced oil absorption.

JP-A-2-20258 JP-A-6-169717 Japanese Patent Laid-Open No. 5-61

  An object of the present invention is to provide bread crumbs with a small amount of oil absorption, which has a small amount of oil absorption when fried in oil, is well-oiled, and provides a low-calorie fried food.

  As a result of intensive studies, the present inventors have found that the above object can be achieved by blending water-soluble dietary fiber, not conventional water-insoluble dietary fiber, into the bread crumb raw material, and the present invention Reached.

  That is, the present invention provides bread crumbs with low oil absorption, characterized in that water-soluble dietary fibers are blended with bread dough materials.

  According to the present invention, bread crumbs with a small amount of oil absorption and good oil drainage can be obtained, and if various fried foods are produced using this, fried foods with reduced calories can be provided.

Hereinafter, breadcrumbs with a small oil absorption amount of the present invention will be described in detail based on preferred embodiments.
As the water-soluble dietary fiber in the present invention, after sequentially treating food with α-amylase, protease, and amyloglucosidase, water-insoluble portions are removed as water-insoluble dietary fiber, and then water-soluble and precipitated with ethanol. In addition to being able to use a part, it is commercially available as a water-soluble dietary fiber, for example, resistant digestive dextrin (water-soluble dietary fiber obtained by heating and enzymatic treatment of natural starch as a raw material), glucomannan, guar gum enzyme Degradation products (Guar gum made by the action of enzymes produced by microorganisms to lower the molecular weight. Water-soluble dietary fiber mainly composed of galactomannan), polydextrose, low molecular weight alginic acid, psyllium seed coat, water-soluble soybean polysaccharide Etc. can be used.

  As for the compounding quantity of the said water-soluble dietary fiber, 1.0-10.0 mass parts is preferable with respect to 100 mass parts of wheat flour in a bread dough raw material. When the blending amount of the water-soluble dietary fiber is less than 1.0 part by mass, the effect of suppressing oil absorption is not sufficient, and when it exceeds 10.0 parts by mass, the texture of bread crumbs becomes hard.

The flour that is the main ingredient of the bread dough material used in the present invention is not particularly limited, and wheat flour that is usually used as a bread crumb material can be used.
In addition to yeast, the bread dough raw material used in the present invention is appropriately blended with auxiliary materials such as fats and oils such as shortening commonly used in the production of bread crumbs, salt, sugar, yeast food, and emulsifier as needed. can do.

  The bread crumbs of the present invention are prepared by, for example, producing bread dough raw materials containing the above-mentioned water-soluble dietary fiber using a known method such as a straight rice bran method or a medium seed method, cooling the obtained bread, And is pulverized to an appropriate size.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not restrict | limited at all by the following examples.

[Examples 1-7]
In the process shown in Table 1, bread dough was prepared using the bread dough raw materials shown in Table 2, and the bread was baked (energized, 200 V, 20 minutes). About the weight of the bread after baking, the weight of the bread of the comparative example 1 was set to 100, and it described with the relative weight ratio. The obtained bread was cooled at room temperature overnight, then crushed to a size that could pass through an aperture of 6 mm in diameter by a grinder, and dried at 90 ° C. for 20 minutes. I got each.

[Comparative Example 1]
As shown in Table 3, the bread crumbs of Comparative Example 1 were prepared in the same manner as in Examples 1 to 7, except that water-soluble dietary fiber was not blended and the amount of water was adjusted to match the hardness of the dough. Obtained. Regarding the weight of the bread after baking, the weight of the bread of Comparative Example 1 was set to 100.

[Comparative Examples 2 to 4]
As shown in Table 3, instead of water-soluble dietary fiber, non-digestible starch, which is a water-insoluble dietary fiber (trade name “eclipse roadster”, manufactured by Nippon Shokuhin Kako Co., Ltd., wet-heat treated high amylose corn starch. Corn starch particles with high amylose content treated at 90-100 ° C. for 16 hours under the condition of 100% relative humidity), cereal-derived water-insoluble dietary fiber (trade name “Selfer”, manufactured by Nippon Food Chemical Co., Ltd.) Or a water-insoluble dietary fiber derived from soybean (trade name “BakersNutrisoy”, manufactured by ADM USA, defatted soybean flour), and the amount of water was adjusted in order to match the hardness of the dough. By the method similar to 7, bread crumbs of Comparative Examples 2 to 4 were obtained. About the weight of the bread after baking, the weight of the bread of the comparative example 1 was set to 100, and it described with the relative weight ratio.

[Test Example 1]
10 g of bread crumbs of Examples 1 to 7 and Comparative Examples 1 to 4 are taken on a tea strainer, fried at 180 ° C. for 2 minutes, and then drained for 1 minute while tilting the tea strainer. Thereafter, No. 15 cm in diameter. (2) Bread crumbs are spread on filter paper (ADVANTEC) and left for 5 minutes. The total mass after leaving for 5 minutes is defined as (W1) g. Next, the mass of the filter paper after removing the bread crumbs from the filter paper is defined as (W2) g. Separately, the moisture content (Mo: mass%) of the bread crumbs before frying was measured, and the oil absorption rate of the bread crumbs was determined by the following equation, assuming that all the water evaporated during frying. The results of oil absorption are shown in Table 2 and Table 3.

(Equation 1)
Oil absorption rate (mass%)
= {(W1)-(W2) -10+ (10 * Mo / 100)} * 100/10

[Test Example 2]
About each bread crumbs of Examples 4 to 6 and Comparative Examples 1 to 4, 10 g of bread crumbs were placed on a tea strainer in the same manner as in Test Example 1, fried at 180 ° C. for 2 minutes, and then drained for 1 minute while tilting the tea strainer. The texture of bread crumbs after the frying was subjected to sensory evaluation (scoring) by 10 panelists according to the following evaluation criteria. The results are shown in Table 4 as the average value of 10 people.

Evaluation criteria for texture 5: Extremely crispy.
4: Slightly crispy.
3: Normal.
2: Slightly hard.
1: Very hard.

Claims (2)

  Bread crumbs with low oil absorption, characterized by blending water-soluble dietary fiber into bread dough ingredients. The bread crumbs of Claim 1 whose compounding quantity of a water-soluble dietary fiber is 1.0-10.0 mass parts with respect to 100 mass parts of wheat flour in a bread dough raw material.