JP3662079B2 - Bread crumbs - Google Patents
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- JP3662079B2 JP3662079B2 JP20431796A JP20431796A JP3662079B2 JP 3662079 B2 JP3662079 B2 JP 3662079B2 JP 20431796 A JP20431796 A JP 20431796A JP 20431796 A JP20431796 A JP 20431796A JP 3662079 B2 JP3662079 B2 JP 3662079B2
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- bread crumbs
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Description
【0001】
【産業上の利用分野】
本発明は高周波加熱した場合でも油で揚げたような揚げ色が発現するパン粉に関し、電子レンジ等により加熱することでフライ食品を調理する場合に好適なパン粉に関する。
【0002】
【従来の技術】
フライ食品は、例えば畜肉、魚介類や野菜等のフライ材料に小麦粉をまぶしたり、溶いた卵に漬けたりの下地処理を施した後、パン粉をまぶして、170〜180℃程度に加熱した油で揚げて調理するのが本来の調理方法である。しかしながら、油で揚げて調理するフライ食品には、多量の油が吸収されているためカロリーが高く、フライ食品の摂取は、カロリー制限を行っている人々にとっては問題となる。
【0003】
ところで近年、食品の低カロリー化志向が進み、このような要求に応えるために、油で揚げずに調理できる低カロリーなフライ食品の製造方法が提案されている(特開平8−51947号)。この方法は、水、バッターミックス、粉末油脂、シーズニング等の混合乳化物や、水、食用油脂、小麦粉、澱粉、蛋白質、シーズニング等の混合乳化物からなる含油下地をフライ材料につけ、次いで、水、糖類、アミノ酸類の混合水溶液を噴霧したパン粉や、これを乾燥したものに、油脂、粉末油脂、シーズニング等を加えて得た含油パン粉をつけ、オーブンレンジで加熱調理することで、油で揚げることなく揚げ色のついたフライ食品が得られるもので、下地やパン粉中の油脂含有量を調整することにより、容易に低カロリーフライ食品を得ることができるというものである。
【0004】
【発明が解決しようとする課題】
フライ食品を油で揚げて調理することなく、オーブンレンジによる加熱調理だけで、揚げ色をつけることができる上記方法は、アミノ酸と糖類とが加熱によって褐変するメイラード反応を応用したものであるが、本発明者等の実験によると上記従来の方法では、揚げ色の発現効果は必ずしも十分とは言えず、オーブンレンジでオーブン加熱した場合や、オーブントースターで加熱した場合には、ある程度の効果が得られるとしても、電子レンジ等の高周波加熱では、揚げ色がつき始めるまでに時間がかかったり、揚げ色が不均一についたりすることが判明した。また上記方法は、含油下地による処理と、糖類及びアミノ酸類の混合水溶液を噴霧したパン粉による処理とを必要とするという煩雑さもあった。
【0005】
本発明者等は上記課題を解決すべく鋭意研究した結果、水、糖類、アミノ酸類の混合水溶液を噴霧したパン粉に代えて、水、糖類、アミノ酸類とともに油脂を添加して乳化した乳化物を付着せしめたパン粉を用いることにより、含油下地による処理を行わずに通常の下地処理を行った場合でも、電子レンジ等の加熱によって均一な揚げ色が効果的に発現されることを見出し、本発明を完成するに至った。
【0006】
【課題を解決するための手段】
即ち本発明のパン粉は、糖類としてキシロース及び/又はグルコースと、アミノ酸類としてグリシン及び/又はグルタミン酸ナトリウムとを、油脂、水とともに乳化した油脂乳化物を付着せしめたことを特徴とする。
【0007】
【発明の実施の形態】
本発明において、糖類としてはキシロース、グルコースが用いられ、これら糖類は1種又は2種を混合して用いることができる。またアミノ酸類としてはグリシン、グルタミン酸ナトリウムが用いられ、アミノ酸類は1種又は2種を混合して用いることができる。キシロース及び/又はグルコースとグリシン及び/又はグルタミン酸ナトリウムとを組み合わせて用いることにより、他の糖類、アミノ酸類の組み合わせの場合に比べて糖類、アミノ酸類の使用量が少なくても良好な揚げ色が発現される。
【0008】
一方、油脂としては、牛脂、豚脂等の動物性油脂;ヤシ油、パーム油、パーム核油等の固体状植物性油脂;大豆油、ナタネ油、綿実油、サフラワー油、落花生油、米糠油等の液体状植物性油脂;上記動物性油脂、植物性油脂の硬化油;魚油硬化油;固体状動植物性油脂、硬化油を分別して得られる分別固体状油脂、分別液体状油脂等の分別油;動植物油脂、硬化油の1種又は2種以上の混合油をエステル交換して得たエステル交換油等が挙げられ、これらの油脂は2種以上を混合して用いることもできる。これらの油脂のうち大豆油、ナタネ油等の液体状植物性油脂が好ましい。
【0009】
本発明において、上記糖類、アミノ酸類、油脂は水に乳化した乳化物としてパン粉に付着せしめる。乳化物中における各成分の比率は、水5〜90重量部に対して、糖類0.05〜32重量部、アミノ酸類0.05〜32重量部、油脂5〜90重量部が好ましい。この乳化物は,O/W型乳化物であっても、W/O型乳化物であっても良いが、フライ食品等を電子レンジで加熱した際に生じる蒸気によって着色性が影響され難く、しかも日持ちが良好なW/O型乳化物が好ましい。
【0010】
上記糖類、アミノ酸類、油脂を乳化する際に、安定な乳化物を得るために乳化剤を併用することができる。乳化剤としては、例えばグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル、グリセリンジアセチル酒石酸脂肪酸エステル、グリセリン酢酸エステル等が挙げられる。これらのうち、ポリグリセリン縮合リシノレイン酸エステルが好ましい。乳化剤は1種又は2種以上を混合して用いることができる。乳化剤は、乳化対象物の全量100重量部に対して0.1〜10重量部添加することが好ましい。
【0011】
上記乳化物中に、更に蛋白質を含有せしめると、揚げ色が良好となるため好ましい。蛋白質としてはレンネットカゼイン、酸カゼイン、大豆蛋白、アルブミン、カゼイン、脱脂粉乳、全脂粉乳、乳蛋白、卵蛋白質、小麦蛋白質等が挙げられる。上記蛋白質は混合して用いることができる。乳化物中に蛋白質を含有せしめる場合、蛋白質の添加量は、水10重量部に対し0.01〜10重量部が好ましい。
【0012】
上記乳化物をパン粉に付着させる方法としては、乳化物をパン粉に噴霧する方法、パン粉と乳化物を混合する方法等が挙げられる。パン粉に対する上記乳化物の付着量は、パン粉100重量部に対し、5〜100重量部が好ましい。パン粉としては、乾燥パン粉、生パン粉等が挙げられるが、乳化物の付着性が良く、水分の少ない乾燥パン粉が好ましい。
【0013】
【実施例】
以下、実施例を挙げて本発明を更に詳細に説明する。
実施例1
キシロース10g、グリシン10g、ナタネサラダ油180g、水105gを、乳化剤(ポリグリセリン縮合リシノレイン酸エステル)2.5gを用いてホモミキサーによって攪拌し、W/O型乳化物を得た。この乳化物(全量)を375gのドライパン粉に均一に噴霧した。このパン粉を濾紙に載せ、高周波出力500Wの電子レンジで3分30秒加熱し、パン粉の着色性、色ムラの状態を試験した。結果を表1に示す。
【0014】
(表1)
【0015】
※1 着色性は、パン粉を濾紙に載せて電子レンジで3分30秒加熱した後に、パン粉の状態を観察し、
◎・・・・ 濃く綺麗な焦げ色が付いている。
○・・・・ 焦げ色の付きがうすい。
△・・・・ 焦げ色が付かない。
として評価した。
【0016】
※2 色ムラは、電子レンジ加熱後のパン粉の状態を観察し、
◎・・・・ 焦げ色が均一にムラなく付いている。
○・・・・ 多少ムラは認められるが、ほぼ均一に焦げ色が付いている。
△・・・・ 焦げ色が不均一でムラがある。
として評価した。
【0017】
予め加熱調理したエビに溶き卵を塗布し、その上に上記パン粉をまぶし、500Wの電子レンジで3分間加熱調理したところ、均一で綺麗な焦げ色の付いたエビフライが得られた。
【0018】
比較例1
キシロース10g、グリシン10g、水105gの混合物を375gのドライパン粉に均一に噴霧した後、このパン粉と粉末油脂(ミヨシ油脂製:マジックファット#200)180gとを均一に混合した。得られたパン粉を用い、実施例1と同様にして電子レンジ加熱による着色性、色ムラの状態を試験した。結果を表1にあわせて示す。このパン粉を用い、実施例1と同様にしてエビフライを電子レンジで加熱調理したところ、焦げ色にムラがあるとともに焦げ色がうすく、綺麗な焦げ色のエビフライとはならなかった。
【0020】
比較例2
上白糖10g、グルタミン酸ナトリウム10g、水105gの混合物を、比較例1と同様にしてドライパン粉に噴霧した後、このパン粉を比較例1と同様の粉末油脂と均一に混合した。得られたパン粉を用い比較例1と同様の試験を行った結果を表1にあわせて示す。
【0021】
実施例2
キシロースのかわりにグルコース10g、グリシンのかわりにグルタミン酸ナトリウム10gを用いた他は、実施例1と同様にしてW/O型乳化物を得た。この乳化物(全量)を375gのドライパン粉に均一に噴霧したものを用い、実施例1と同様にして電子レンジ加熱による着色性、色ムラの状態を試験した。結果を表1にあわせて示す。予め加熱調理した豚カツ用の肉に、溶き卵を塗布し、その上に上記パン粉をまぶし、500Wの電子レンジで3分間加熱調理したところ、均一で綺麗な焦げ色の付いた豚カツが得られた。
【0022】
比較例3
グルコース10g、グルタミン酸ナトリウム10g、水105gの混合物を、比較例1と同様にしてドライパン粉に噴霧した後、このパン粉を比較例1と同様の粉末油脂と均一に混合した。得られたパン粉を用い比較例1と同様の試験を行った結果を表1にあわせて示す。このパン粉を用い、実施例3と同様にして豚カツを電子レンジで加熱調理したところ、焦げ色にムラがあるとともに焦げ色がうすく、綺麗な焦げ色の豚カツとはならなかった。
【0023】
【発明の効果】
以上説明したように本発明のパン粉は、糖類とアミノ酸類とを、水と油脂とともに乳化した乳化物としてパン粉に付着せしめたことにより、本発明のパン粉は電子レンジ等による高周波加熱によって、均一で良好な揚げ色が効率良く発現される。また本発明のパン粉は糖類としてキシロース及び/又はグルコースを選択し、アミノ酸類としてグリシン及び/又はグルタミン酸ナトリウムを選択し、両者を組み合わせて用いたことにより、少ない使用量で効率良い着色性が発現される。本発明のパン粉をフライ食品に用いれば、均一で好ましい揚げ色を有するフライ食品を電子レンジによって調理することができる。[0001]
[Industrial application fields]
The present invention relates to bread crumbs that exhibit a deep-fried color that is fried in oil even when heated at high frequency, and to bread crumbs that are suitable for cooking fried foods by heating with a microwave oven or the like.
[0002]
[Prior art]
The fried food is made with oil heated to about 170-180 ° C after applying ground treatment such as sprinkling wheat flour, seafood or vegetables on a frying material, or immersing it in a melted egg. The original cooking method is to fry and cook. However, fried foods that are fried in oil and cooked have high calories because a large amount of oil is absorbed, and the intake of fried foods is a problem for people who are caloric restricted.
[0003]
By the way, in recent years, the trend toward low-calorie foods has progressed, and in order to meet such demands, a method for producing low-calorie fried foods that can be cooked without frying in oil has been proposed (Japanese Patent Laid-Open No. 8-51947). In this method, a mixed emulsion such as water, batter mix, powdered oil and fat, seasoning, etc., and an oil-impregnated base consisting of mixed emulsion such as water, edible oil and fat, wheat flour, starch, protein, seasoning, etc. are attached to the frying material, then water, Fried with oil by adding oil-containing bread crumbs obtained by adding oils and fats, powdered oils and seasonings, etc. to bread crumbs sprayed with a mixed aqueous solution of saccharides and amino acids, or dried products, and cooking in a microwave oven A fried food with a deep fried color can be obtained, and a low calorie fried food can be easily obtained by adjusting the oil content in the base or bread crumbs.
[0004]
[Problems to be solved by the invention]
The above method, which can add fried color just by cooking with a microwave oven without cooking fried food with oil, applies the Maillard reaction in which amino acids and sugars turn brown by heating, According to the experiments by the present inventors, the above-mentioned conventional method does not necessarily have a sufficient effect of expression of fried color, and a certain degree of effect is obtained when it is oven-heated in an oven range or when heated in an oven toaster. However, it has been found that, in high-frequency heating such as a microwave oven, it takes time until the fried color starts to be colored, or the fried color is unevenly colored. Moreover, the said method also had the complication of requiring the process by an oil-containing foundation | substrate and the process by the bread crumb which sprayed the mixed aqueous solution of saccharides and amino acids.
[0005]
As a result of diligent research to solve the above-mentioned problems, the present inventors have replaced the bread crumb sprayed with a mixed aqueous solution of water, saccharides and amino acids, and added an oil and fat together with water, saccharides and amino acids to emulsify the emulsion. By using the attached bread crumbs, it has been found that even when ordinary ground treatment is performed without treatment with oil-impregnated ground, a uniform fried color is effectively expressed by heating in a microwave oven, etc. It came to complete.
[0006]
[Means for Solving the Problems]
That is, the bread crumbs of the present invention are characterized in that an oil or fat emulsion obtained by emulsifying xylose and / or glucose as sugars and glycine and / or sodium glutamate as amino acids together with oil and water is attached.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, xylose and glucose are used as saccharides , and these saccharides can be used alone or in combination. Examples of the amino acids glycine, glutamate sodium is used, the amino acids can be used as a mixture of one or two. By using a combination of xylose and / or glucose and glycine and / or sodium glutamate, other sugars, as compared with the case of a combination of amino acids, sugars, amino acids usage less satisfactory fried color expression Ru is.
[0008]
On the other hand, as fats and oils, animal fats and oils such as beef tallow and lard; solid vegetable fats and oils such as palm oil, palm oil and palm kernel oil; soybean oil, rapeseed oil, cottonseed oil, safflower oil, peanut oil, rice bran oil Liquid vegetable oils and fats such as: Animal oils and fats, hardened oils of vegetable oils and oils; Fish oils and hardened oils; Fractionated solid oils and fats, fractionated oils and oils obtained by fractionating hardened oils A transesterified oil obtained by transesterification of one or two or more mixed oils of animal and vegetable oils and hydrogenated oils, and the like. These fats and oils can also be used in combination of two or more. Of these oils and fats, liquid vegetable oils such as soybean oil and rapeseed oil are preferable.
[0009]
In the present invention, the sugars, amino acids, and fats are attached to bread crumbs as an emulsion emulsified in water. The ratio of each component in the emulsion is preferably 0.05 to 32 parts by weight of saccharides, 0.05 to 32 parts by weight of amino acids, and 5 to 90 parts by weight of fats and oils with respect to 5 to 90 parts by weight of water. This emulsion may be an O / W type emulsion or a W / O type emulsion, but the colorability is hardly affected by the steam generated when frying food or the like is heated in a microwave oven, Moreover, a W / O type emulsion having good shelf life is preferred.
[0010]
When emulsifying the saccharides, amino acids and fats and oils, an emulsifier can be used in combination in order to obtain a stable emulsion. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, and glycerin citric acid. Examples include fatty acid esters, glycerin succinic acid fatty acid esters, glycerin diacetyl tartaric acid fatty acid esters, and glycerin acetates. Of these, polyglycerol condensed ricinoleic acid ester is preferred. An emulsifier can be used 1 type or in mixture of 2 or more types. The emulsifier is preferably added in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the total amount of the emulsified object.
[0011]
It is preferable that a protein is further contained in the emulsion because the fried color becomes good. Examples of the protein include rennet casein, acid casein, soy protein, albumin, casein, skim milk powder, whole milk powder, milk protein, egg protein, wheat protein and the like. The above proteins can be used as a mixture. When the protein is contained in the emulsion, the amount of protein added is preferably 0.01 to 10 parts by weight with respect to 10 parts by weight of water.
[0012]
Examples of the method for attaching the emulsion to bread crumbs include a method of spraying the emulsion onto bread crumbs, a method of mixing bread crumbs and the emulsion, and the like. As for the adhesion amount of the said emulsion with respect to bread crumbs, 5-100 weight part is preferable with respect to 100 weight part of bread crumbs. Examples of bread crumbs include dry bread crumbs and raw bread crumbs, but dry bread crumbs having good adhesion to the emulsion and less moisture are preferred.
[0013]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples.
Example 1
10 g of xylose, 10 g of glycine, 180 g of rapeseed salad oil and 105 g of water were stirred with a homomixer using 2.5 g of an emulsifier (polyglycerin condensed ricinoleic acid ester) to obtain a W / O type emulsion. This emulsion (total amount) was uniformly sprayed on 375 g of dry bread crumbs. This bread crumb was placed on a filter paper and heated in a microwave oven with a high frequency output of 500 W for 3 minutes and 30 seconds to test the colorability and color unevenness of the bread crumb. The results are shown in Table 1.
[0014]
(Table 1)
[0015]
* 1 Colorability is determined by placing bread crumbs on filter paper and heating them in a microwave for 3 minutes 30 seconds, then observing the state of the bread crumbs.
◎ ・ ・ ・ ・ Dark and beautiful burnt color.
○ · · · Slightly dark.
△ ・ ・ ・ ・ Not burnt color.
As evaluated.
[0016]
* 2 For color unevenness, observe the state of bread crumbs after heating in the microwave
◎ ・ ・ ・ ・ The burnt color is even and uniform.
○ ··· Slightly uneven, but almost uniformly burnt.
Δ ... The burnt color is uneven and uneven.
As evaluated.
[0017]
When the beaten egg was applied to shrimp that had been cooked in advance, the bread crumbs were coated on it, and cooked in a 500 W microwave oven for 3 minutes, and a fried shrimp with a uniform and beautiful burnt color was obtained.
[0018]
Comparative Example 1
A mixture of 10 g of xylose, 10 g of glycine and 105 g of water was uniformly sprayed on 375 g of dry bread crumbs, and then the bread crumbs and 180 g of powdered fats and oils (manufactured by Miyoshi Oil & Fats: Magic Fat # 200) were uniformly mixed. Using the obtained bread crumbs, in the same manner as in Example 1, the state of colorability and color unevenness due to microwave heating was tested. The results are shown in Table 1. Using this bread crumbs, fried shrimp was cooked in a microwave oven in the same manner as in Example 1. As a result, the burnt color was uneven and the burnt color was light, and it did not become a beautiful burnt shrimp.
[0020]
Comparative Example 2
After a mixture of 10 g of white sucrose, 10 g of sodium glutamate and 105 g of water was sprayed on dry bread crumbs in the same manner as in Comparative Example 1, the bread crumbs were uniformly mixed with the same powdered fats and oils as in Comparative Example 1. Table 1 shows the results of the same test as in Comparative Example 1 using the obtained bread crumbs.
[0021]
Example 2
A W / O emulsion was obtained in the same manner as in Example 1 except that 10 g of glucose was used instead of xylose and 10 g of sodium glutamate was used instead of glycine. Using this emulsion (total amount) sprayed uniformly on 375 g of dry bread flour, the colorability and color unevenness due to microwave heating were tested in the same manner as in Example 1. The results are shown in Table 1. We applied the beaten egg to the meat for pork cutlet that had been cooked in advance, sprinkled with the above bread crumbs, and cooked for 3 minutes in a 500 W microwave oven, resulting in a pork cutlet with a uniform and beautiful burnt color. .
[0022]
Comparative Example 3
After spraying a mixture of 10 g of glucose, 10 g of sodium glutamate, and 105 g of water onto dry bread crumbs in the same manner as in Comparative Example 1, the bread crumbs were uniformly mixed with the same powdered fats and oils as in Comparative Example 1. Table 1 shows the results of the same test as in Comparative Example 1 using the obtained bread crumbs. Using this bread crumb, the pork cutlet was cooked in a microwave oven in the same manner as in Example 3. As a result, the burnt color was uneven and the burnt color was light, and the pork cutlet did not become a beautiful burnt pork cutlet.
[0023]
【The invention's effect】
As described above, the bread crumbs of the present invention are obtained by adhering sugars and amino acids to bread crumbs as an emulsion obtained by emulsifying water and fats and oils. Good fried color is expressed efficiently. The crumb of the present invention selects the xylose and / or glucose as saccharides, select glycine and / or sodium glutamate as amino acids, by using a combination of both, the expressed efficient coloring with a small amount The If the bread crumbs of the present invention are used for a fried food, a fried food having a uniform and preferable fried color can be cooked with a microwave oven.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP20431796A JP3662079B2 (en) | 1996-07-15 | 1996-07-15 | Bread crumbs |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP20431796A JP3662079B2 (en) | 1996-07-15 | 1996-07-15 | Bread crumbs |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH1028543A JPH1028543A (en) | 1998-02-03 |
JP3662079B2 true JP3662079B2 (en) | 2005-06-22 |
Family
ID=16488487
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP20431796A Expired - Fee Related JP3662079B2 (en) | 1996-07-15 | 1996-07-15 | Bread crumbs |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3662079B2 (en) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB9711140D0 (en) * | 1997-05-30 | 1997-07-23 | Dalgety Plc | Non-fried food coatings |
JP3251901B2 (en) * | 1998-03-16 | 2002-01-28 | 均 酒井 | Bread crumbs and foods using it |
KR101002634B1 (en) * | 2008-04-23 | 2010-12-20 | (주)하늘푸드 | Manufacture process of breaded pork cut for oven |
JP5231291B2 (en) * | 2009-03-04 | 2013-07-10 | 株式会社Adeka | Bread dough using a water-in-oil emulsified fat composition for kneading bread |
JP2013201905A (en) * | 2012-03-27 | 2013-10-07 | Tablemark Co Ltd | Method for producing flavor oil, and flavor oil |
WO2013154030A1 (en) * | 2012-04-13 | 2013-10-17 | オリエンタル酵母工業株式会社 | Quality improving agent for breads, confectioneries, doughnuts, pies and chinese dumpling skins |
JP2015035982A (en) * | 2013-08-14 | 2015-02-23 | フライスター株式会社 | Manufacturing method of coating material, and coating material for food to be cooked with heat |
JP6762649B2 (en) * | 2016-01-21 | 2020-09-30 | 日清オイリオグループ株式会社 | Powdered fat composition for baked bakery products |
JP7076905B2 (en) * | 2018-03-09 | 2022-05-30 | 日清オイリオグループ株式会社 | Bread crumbs adhering to powdered oil and fat composition, and oil-cooked foods using it |
-
1996
- 1996-07-15 JP JP20431796A patent/JP3662079B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JPH1028543A (en) | 1998-02-03 |
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