Breadcrumb quality improving agent, breadcrumb quality improving method, and breadcrumb and method for producing the same

Abstract

An object of the present invention is to provide a breadcrumb quality improving agent that allows breadcrumbs to have a crispy texture after frying in oil, allows this texture to be maintained for a long period of time (or allows a change in the texture during storage to be suppressed), and allows crumbs to be less likely to collapse during a grinding step, a breadcrumb quality improving method and a breadcrumb production method that use the breadcrumb quality improving agent, and breadcrumbs.SOLUTION: The quality improver for bread crumb contains (A) heat-resistant amylase and (B) dietary fiber and / or pregelatinized starch.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a breadcrumb quality improver, a method for improving breadcrumb quality using the breadcrumb quality improver, a method for producing breadcrumbs, and breadcrumbs. [Background technology]

[0002] Deep-fried foods are foods obtained by deep-frying and are commonly consumed in daily life. In particular, fried foods such as tonkatsu (pork cutlet), croquettes, fried shrimp, fried oysters, and fried white fish have traditionally been enjoyed by a wide range of age groups due to the crispy texture of deep-frying and the unique taste of breadcrumbs.

[0003] The crispy texture of the batter is relatively good when it is freshly fried, but as time passes after frying, the crispness and lightness of the batter tends to be lost when eaten due to reasons such as the moisture from the ingredients transferring to the batter.

[0004] Breadcrumbs have been proposed that have reduced oil absorption (less stickiness), are crispy, and maintain a good texture for a long time. These breadcrumbs are made by grinding bread obtained by baking a mixture of wheat flour as the main ingredient and 5 to 8% by weight of mannan (see, for example, Patent Document 1).

[0005] Since the dough is not sticky, breadcrumbs can be produced efficiently, and the resulting breadcrumbs have low oil absorption, making it possible to provide fried foods with reduced calories.Furthermore, breadcrumbs produced from grain flours to which sugar alcohols and cellulose have been added as the main ingredients have been proposed as breadcrumbs that maintain a crispy texture for a long period of time (see, for example, Patent Document 2).

[0006] Breadcrumbs produced by adding cellulose and pregelatinized starch to cereal flour have been proposed as breadcrumbs that can prevent the softening phenomenon of breadcrumbs and provide fried foods with a crispy texture and excellent firmness even when cooked in a microwave oven (see, for example, Patent Document 3). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2003-38115 [Patent Document 2] Japanese Patent Application Publication No. 7-284372 [Patent Document 3] Japanese Patent Application Publication No. 5-316982 Summary of the Invention [Problem to be solved by the invention]

[0008] As described above, techniques have been proposed to improve the texture of breadcrumbs after frying. However, consumer demands are increasing, and further improvements are needed.

[0009] The present invention addresses these demands, breaks through the current situation, solves the above-mentioned conventional problems, and achieves the following objectives: Specifically, the present invention aims to provide a breadcrumb quality improver that gives breadcrumbs a crispy texture after frying, can maintain this texture for a long period of time (or can suppress changes in texture during storage), and can reduce crushing of breadcrumbs during the grinding process, a method for improving breadcrumb quality using the breadcrumb quality improver, a method for producing breadcrumbs, and breadcrumbs. [Means for solving the problem]

[0010] As a result of investigations conducted by the present inventors to solve the above problems, they discovered that by adding or blending a heat-stable amylase and dietary fiber and / or pregelatinized starch to bread dough ingredients, the texture of bread crumbs after frying becomes crispy, this texture can be maintained for a long period of time, and crushing of the bread crumbs during the grinding process can be reduced, which led to the completion of the present invention.

[0011] The present invention is based on the findings of the present inventors, and the means for solving the above problems are as follows: <1> The breadcrumb quality improver is characterized by containing (A) a heat-resistant amylase and (B) dietary fiber and / or pregelatinized starch. <2> For 100 g of cereal flour ingredients in the bread dough ingredients, (A) 0.01 to 35.5 U of heat-resistant amylase, (B) 0.1 to 1 g of dietary fiber and / or 1 to 15 g of pregelatinized starch are used. <1> The breadcrumb quality improver is described in the above. <3> The above-mentioned ingredients are used in a bread dough containing 100 g of cereal flour ingredients, (A) 0.05 to 390 ppm of heat-resistant amylase, (B) 0.1 to 1 g of dietary fiber, and / or 1 to 15 g of pregelatinized starch. <1> or <2> The breadcrumb quality improver is described in the above. <4> The bread dough material further contains (C) a protease, and the amount of the protease used is 0.001 to 210 U per 100 g of the flour material in the bread dough material. <1> ~ <3> The breadcrumb quality improver according to any one of the above items. <5> The aforementioned <1> ~ <4> The method for improving the quality of breadcrumbs is characterized by comprising a step of preparing bread dough, in which the breadcrumb quality improver according to any one of the above items is added to bread dough ingredients. <6> In the bread dough preparation step, the amount of water added to the flour raw material in the bread dough raw material is 5 to 15% by mass more than when the bread crumb quality improver is not added. <5> This is a method for improving the quality of breadcrumbs described in the above. <7> The aforementioned <1> ~ <4> The method for producing breadcrumbs is characterized by comprising a bread dough preparation step of adding the breadcrumb quality improver according to any one of the above to bread dough ingredients. <8> In the bread dough preparation step, the amount of water added to the flour raw material in the bread dough raw material is 5 to 15% by mass more than when the bread crumb quality improver is not added. <7> This is a method for producing breadcrumbs according to the above. <9> The aforementioned <1> ~ <4> The bread crumbs are characterized by containing the bread crumb quality improver according to any one of the above. [Effects of the Invention]

[0012] The present invention can solve the above-mentioned problems of the prior art and achieve the above-mentioned object, and can provide a breadcrumb quality improver that gives breadcrumbs a crispy texture after frying, can maintain this texture for a long time (or can suppress changes in texture during storage), and can reduce crushing of breadcrumbs during the grinding process; a method for improving breadcrumb quality using the breadcrumb quality improver; and a method for producing breadcrumbs. DETAILED DESCRIPTION OF THE INVENTION

[0013] (Breadcrumb quality improver) The breadcrumb quality improver of the present invention (hereinafter sometimes referred to as "quality improver") contains at least a heat-resistant amylase (hereinafter sometimes referred to as "component (A)") and dietary fiber and / or pregelatinized starch (hereinafter sometimes referred to as "component (B)" or "moisture-retaining material"), and may further contain other components as necessary.

[0014] The quality improvement includes at least one of improving the texture of breadcrumbs and improving the shape of breadcrumbs. The texture improvement includes at least one of improving the texture after deep-frying, maintaining a good texture for a long time, and suppressing deterioration of the texture over time. The shape improvement includes suppressing changes in shape such as crushing of breadcrumbs during the grinding process. These quality improvements are distinct from functional improvements that breadcrumbs have, such as suppressing oil absorption, oil drainage, and reducing oil absorption.

[0015] <(A) Thermostable amylase> Amylase is a general term for enzymes that hydrolyze glycosidic bonds in starch, etc. In the present invention, a thermostable amylase is used. A thermostable amylase refers to an amylase with an optimum temperature of approximately 60° C. or higher. A normal amylase (hereinafter sometimes referred to as a "non-thermostable amylase") has an optimum temperature of approximately 30 to 50° C., whereas a thermostable amylase has an optimum temperature in a higher temperature range.

[0016] The (A) thermostable amylase is not particularly limited and can be appropriately selected as long as it is of a grade suitable for food applications, but maltogenic α-amylase and G4-producing amylase are preferred. The origin of the (A) thermostable amylase is not particularly limited and can be selected appropriately, and examples thereof include those derived from bacteria such as those of the genus Bacillus. The thermostable amylase (A) may be used alone or in combination of two or more kinds.

[0017] As the (A) thermostable amylase, commercially available products can be used as appropriate.

[0018] The content of the (A) thermostable amylase in the quality improver is not particularly limited and can be selected appropriately depending on the content in the bread dough (hereinafter sometimes referred to as the "blending amount"), enzyme activity, etc.

[0019] The amount of the (A) thermostable amylase to be added to the bread dough (hereinafter sometimes referred to as the "amount used") is not particularly limited and can be selected as appropriate, but is preferably in the range of 0.01 to 35.5 U ("U" represents activity units (units); the same applies hereinafter) per 100 g of the flour ingredients in the bread dough ingredients, and more preferably in the range of 0.045 to 35.2 U. If the amount of the (A) thermostable amylase to be added is less than 0.01 U, sufficient effects may not be obtained, and if it exceeds 35.5 U, the bread crumbs may be easily crushed during the grinding process.

[0020] The flour ingredients in the dough ingredients mainly contain wheat flour such as strong flour, semi-strong flour, medium-strength flour, and durum wheat flour, or a combination of these wheat flours. Whole wheat flour may also be used as the wheat flour, and in this case, the wheat bran portion contained in the whole wheat flour is calculated as bran. In addition to wheat flour, the flour may also contain barley flour, rye flour, rye wheat flour, buckwheat flour, rice flour, and oat flour.

[0021] In the present invention, the activity unit of the (A) thermostable amylase is defined as the activity that reduces the iodine (I2) color value by 1% per minute when 1 mL of the enzyme solution is added to 10 mL of 1% potato starch paste (pH 5.0, M / 10 acetate buffer) and allowed to react at 40°C for 10 minutes. Hereinafter, the activity of the (A) thermostable amylase may be referred to as starch paste refinement power.

[0022] Although it varies depending on the specific activity, the amount of the thermostable amylase (A) in the dough is usually in the range of 0.05 to 390 ppm, preferably 0.25 to 380 ppm, per 100 g of the flour raw material in the dough raw material.

[0023] <(B) Dietary fiber and / or pregelatinized starch> The component (B) used in the present invention is a food material that has the property of absorbing moisture. The amount of water that the component (B) can absorb is not particularly limited, but specifically, it is usually 30% by mass or more, preferably 70% by mass or more, and more preferably 100% by mass or more, based on the weight of the food material. There is also no particular upper limit to the amount of water that the component (B) can absorb, but it is usually 5,000% by mass, preferably 3,000% by mass, based on the weight of the food material.

[0024] The component (B) may be dietary fiber alone, pregelatinized starch alone, or a combination of both.

[0025] -Dietary fiber- The dietary fiber used in the present invention is a general term for indigestible components in foods that are not digested by human digestive enzymes, and may be either water-soluble or water-insoluble dietary fiber. The dietary fiber is not particularly limited and can be selected appropriately. Examples include pectin, glucomannan, sodium alginate, polydextrose, indigestible dextrin, inulin, chitin, chitosan, β-glucan, lignin, cellulose, and hemicellulose.

[0026] The dietary fiber may consist solely of dietary fiber, or a food material containing dietary fiber (hereinafter sometimes referred to as a "dietary fiber-containing material") may be used.

[0027] The dietary fiber-containing material is not particularly limited and can be appropriately selected, and examples thereof include seaweed extract, bamboo fiber, sugarcane fiber, citrus fiber, soybean fiber, psyllium seed husk powder, etc. Among these, seaweed extract, citrus fiber, and psyllium seed husk powder are preferred. The dietary fiber content of the dietary fiber-containing material is not particularly limited and can be selected appropriately.

[0028] The dietary fibers may be used alone or in combination of two or more.

[0029] As the dietary fiber, commercially available products can be used as appropriate.

[0030] The content of the dietary fiber in the quality improver is not particularly limited, and can be appropriately selected depending on the content in the bread dough, etc.

[0031] The amount of dietary fiber to be added to the bread dough is not particularly limited and can be selected as appropriate, but the amount of dietary fiber is preferably in the range of 0.1 to 1 g, more preferably 0.23 to 0.85 g, per 100 g of the flour ingredients in the bread dough ingredients. If the amount of dietary fiber added is less than 0.1 g, the effect of adding the dietary fiber may not be sufficient, and if it exceeds 1 g, the bread crumbs may be easily crushed during the grinding process.

[0032] -gelatinized starch- The type of starch in the pregelatinized starch used in the present invention is not particularly limited and can be appropriately selected, and examples thereof include rice starch, wheat starch, corn starch, tapioca starch, potato starch, sweet potato starch, sago starch, pea starch, and waxy starches thereof. Among these, corn starch is preferred.

[0033] The above-mentioned pregelatinized starches may be used alone or in combination of two or more.

[0034] As the pregelatinized starch, commercially available products can be used as appropriate.

[0035] The content of the pregelatinized starch in the quality improver is not particularly limited and can be appropriately selected depending on the content in the bread dough, etc.

[0036] The amount of pregelatinized starch to be added to the bread dough is not particularly limited and can be selected as appropriate, but is preferably in the range of 1 to 15 g, more preferably 5 to 9 g, per 100 g of the flour material in the bread dough ingredients. If the amount of pregelatinized starch added is less than 1 g, a sufficient effect of the addition may not be obtained, and if it exceeds 15 g, the bread crumbs may be easily crushed during the grinding process.

[0037] <Other ingredients> The other components are not particularly limited and can be selected appropriately as long as they do not impair the effects of the present invention, and examples thereof include enzymes such as protease, cellulase, hemicellulase, etc.; emulsifiers; cystine and / or cysteine ​​or salts thereof; ascorbic acid or salts thereof; food materials such as wheat flour, cornstarch, etc. These may be used alone or in combination of two or more.

[0038] As the other components, commercially available products can be used as appropriate.

[0039] The content of the other components in the quality improver and the blending amount of the other components are not particularly limited and can be selected appropriately.

[0040] -(C) Protease- The quality improver preferably contains a protease (hereinafter, sometimes referred to as "component (C)") as the other component.

[0041] Protease is a general term for enzymes that cleave the peptide bonds that make up proteins. The proteases may be derived from microorganisms or plants. The origin of the protease in the present invention is not particularly limited, and may be derived from microorganisms or plants. Specific examples of the protease include proteases derived from microorganisms of the genus Aspergillus, maitake protease derived from maitake mushrooms, papain derived from papaya, ficin derived from figs, and bromelain derived from pineapples. The proteases may be used alone or in combination of two or more.

[0042] As the protease, commercially available products can be used appropriately.

[0043] The content of the protease in the quality improver is not particularly limited and can be appropriately selected depending on the content in the dough, the enzyme activity, and the like.

[0044] The amount of the protease to be added to the dough is not particularly limited and can be selected as appropriate, but is preferably in the range of 0.001 to 210 U per 100 g of the flour ingredients in the dough ingredients. If the amount of (C) protease used is less than 0.001 U, the effect of adding the protease may not be sufficient, and if it exceeds 210 U, the texture of the breadcrumbs after frying may become undesirable.

[0045] In the present invention, the enzyme activity of the protease is defined as 1 unit (1 U) of the amount of enzyme that causes an increase in the amount of phenol reagent color substance equivalent to 1 μg of tyrosine per minute at 38° C. and pH 3.0 using casein as a substrate.

[0046] Although it differs depending on the specific activity, the amount of the protease to be added to the bread dough is preferably in the range of 0.0005 to 100 ppm per 100 g of the flour raw material in the bread dough raw material.

[0047] <Aspect> The quality improver may be in a form in which the (A) component, the (B) component, and, if necessary, the other components are contained in the same packaging material, or one or more of the components may be contained in separate packaging materials, and the components may be mixed and added to the dough ingredients at the time of use, or each of the components may be added to the dough ingredients separately. The form of the quality improver is not particularly limited and can be selected appropriately.

[0048] <Usage amount> There are no particular restrictions on the amount of the quality improver used, and it can be selected appropriately depending on the amount of each of the above-mentioned components used. However, a range of 0.1 to 5% by mass of the flour ingredients in the bread dough ingredients is preferred, and a range of 0.3 to 3% by mass is more preferred.

[0049] When using the quality improver, it is preferable to increase the amount of water added to the flour ingredients in the dough ingredients by 5 to 15% by mass when preparing the dough. That is, it is preferable to increase the amount of water added to the flour ingredients in the dough ingredients by 5 to 15% by mass compared to when the breadcrumb quality improver is not added.

[0050] <Breadcrumbs> The breadcrumbs may be fresh breadcrumbs or dry breadcrumbs.

[0051] (Breadcrumbs and their manufacturing method) The breadcrumbs of the present invention contain the breadcrumb quality improver of the present invention. The method for producing the breadcrumbs of the present invention is not particularly limited and can be selected appropriately, but the breadcrumbs can be preferably produced by the breadcrumb production method of the present invention. The breadcrumbs of the present invention will be described below together with the method for producing breadcrumbs of the present invention.

[0052] The method for producing breadcrumbs of the present invention includes at least a step of preparing bread dough, and may further include other steps as necessary.

[0053] <Bread dough preparation process> The bread dough preparation step is a step of adding the bread crumb quality improver of the present invention to bread dough ingredients. The bread dough preparation step may include a fermentation treatment.

[0054] The ingredients of the bread dough (hereinafter sometimes referred to as "bread crumb dough") are not particularly limited and can be appropriately selected from known bread crumb dough ingredients depending on the purpose. For example, the ingredients may contain the above-mentioned grain flour ingredients as the main ingredient and other ingredients such as water, yeast, milk, eggs, oils and fats, salt, and sugars.

[0055] The method for preparing the bread dough is not particularly limited and can be appropriately selected from known methods, such as the sponge dough method, the straight dough method, and the liquid dough method. The operations and conditions in the breadcrumb dough preparation step are not particularly limited and can be appropriately selected from known operations and conditions. However, it is preferable to increase the amount of water added to the flour ingredients in the dough ingredients by 5 to 15% by mass. That is, it is preferable to increase the amount of water added to the flour ingredients in the dough ingredients by 5 to 15% by mass compared to when the breadcrumb quality improver is not added. The yeast used for fermentation is also not particularly limited and can be appropriately selected depending on the purpose. A commercially available dough may be used as the bread dough.

[0056] The amount of the breadcrumb quality improver of the present invention and the amount of each component of the breadcrumb quality improver used in the bread dough are not particularly limited and can be selected appropriately as long as the effects of the present invention are not impaired. For example, the amounts can be those described in the above section on the breadcrumb quality improver of the present invention.

[0057] The temperature for the fermentation is not particularly limited and can be appropriately selected depending on the type of yeast, etc.

[0058] <Other processes> The other steps are not particularly limited and can be selected appropriately as long as they do not impair the effects of the present invention. Examples of the other steps include a firing step, an aging step, a crushing step, and a drying step.

[0059] -Firing process- The baking step is a step of baking the dough prepared in the dough preparation step to obtain bread for breadcrumb production.

[0060] The baking method is not particularly limited and can be selected appropriately, and examples thereof include a roasting method in which the breadcrumb dough is baked in an oven, an electrode method in which the breadcrumb dough is sandwiched between electrodes and an electric current is applied to bake the breadcrumb dough, etc. Among these, the roasting method is preferred.

[0061] The apparatus used for the firing is not particularly limited and can be appropriately selected from known apparatuses.

[0062] The baking temperature and time are not particularly limited, and can be appropriately selected depending on the purpose from temperatures and times generally used in the production of breadcrumbs.

[0063] -Aging process- The aging step is a step of cooling and aging the bread for breadcrumb production obtained in the baking step.

[0064] The temperature and time for the aging are not particularly limited as long as the bread for producing breadcrumbs can be cooled, and can be appropriately selected from cooling temperatures and times generally used in producing breadcrumbs.

[0065] -Crushing process- The grinding step is a step of grinding the bread for making breadcrumbs that has been subjected to the aging step.

[0066] The pulverization method is not particularly limited and can be appropriately selected from known methods.

[0067] The particle size of the pulverized breadcrumbs is not particularly limited and can be selected appropriately.

[0068] -Drying process- The drying step is a step of drying the pulverized fresh bread crumbs.

[0069] The drying method is not particularly limited and can be appropriately selected from known methods, such as natural drying, hot air drying, ventilation drying, spray drying, reduced pressure drying, freeze drying, sun drying, and vacuum drying.

[0070] <Breadcrumbs> The bread crumbs of the present invention may be fresh bread crumbs or dry bread crumbs. The breadcrumbs of the present invention are obtained by blending the breadcrumb quality improver of the present invention with bread dough ingredients. Therefore, the breadcrumbs of the present invention can also be described as a baked and pulverized product of fermented bread dough containing the breadcrumb quality improver of the present invention.

[0071] (Method for improving breadcrumb quality) The method for improving the quality of bread crumbs of the present invention includes at least a step of preparing bread dough, and may further include other steps as necessary.

[0072] The method for improving the quality of breadcrumbs of the present invention can be carried out, for example, in the same manner as the method for producing breadcrumbs of the present invention described above, and preferred embodiments thereof are also the same.

[0073] According to the present invention, the quality of breadcrumbs, such as texture and shape, can be improved. [Example]

[0074] The present invention will be explained below by showing test examples, but the present invention is not limited to these test examples.

[0075] The materials used in the following test examples are as follows. These are used as examples of each component. <Component (A)> Thermostable amylase A: Maltogenic α-amylase (Bakezyme Master (DSM), activity (starch refining power) 909U / g) · Thermostable amylase B: G4-generating amylase (Power Fresh Special 8100 GF (DuPont Nutrition Bipsciences ApS.), activity (starch refining power) 1,761U / g) <(Component A')> Non-thermostable amylase A: α-amylase (MaxLife E50 (International N&H Denmark ApS), activity (starch refining power) 24,885 U / g) <(B) component> Psyllium husk powder: Food Made P-100 (Shikibo Co., Ltd.), dietary fiber content 89.7% by mass Seaweed extract: Seaweed Extract N (Kimika Co., Ltd.), dietary fiber content 64.1% by mass Citrus fiber: Herbacell AQ Plus CF-D / 100 (Herbafood), dietary fiber content 85% or more by mass Pregelatinized starch: derived from corn <(C) component> Protease: Cocurase P (Mitsubishi Chemical Corporation), activity: 21,000U / g

[0076] (Test Example 1) <Test Examples 1-1 to 1-6> Bread crumbs were produced using the following formulation and process. [Composition] · Strong flour 100 parts by mass 2 parts fresh yeast Glucose 1 part by mass Bread quality improver 0.1 parts by mass (New food for breading) 3 parts shortening 1.2 parts by weight of salt Materials listed in Table 1 Quantity listed in Table 1 Water, the amount listed in Table 1

[0077] [Process] Mixing: (Add shortening) 3 minutes on low speed, 6 minutes on medium speed, 3 minutes on high speed Floor conditions: 28°C, 30 minutes · Divided weight ··· 1.5 loaf type: 620g, loaf type: 360g Bench time: Room temperature, 20 minutes · Forming method ··· 1.5 loaf mold: Forms one loaf, Loaf mold: Forms one loaf Proofing conditions: 35°C, relative humidity 85% 1.5 loaf mold: Dough expands 4.0 times Loaf mold: 2cm above the mold Baking conditions: 1.5 loaf mold: 175°C, 46 minutes Loaf type: Top 195℃ / Bottom 200℃, 20 minutes Aging conditions: No bag; 10°C, 16 hours · Crushing conditions · Cut into pieces of approximately 3cm x 5cm x bread height, including the crust Then, crush it in a crusher (10 mm mesh). Drying conditions: Set the fluidized bed granulation dryer to about 60°C. Let dry for about 5 minutes.

[0078] [evaluation] The texture and shape of the breadcrumbs produced above were evaluated as follows: The texture of the breadcrumbs was evaluated by frying the breadcrumbs (hereinafter sometimes referred to as "fried") as follows. -Fried tofu- 1) Put 300g of salad oil into a household fryer and adjust the temperature to 175-180℃. 2) Accurately measure 30.0 g of breadcrumb sample placed on an 8 mm mesh, deep fry for 4 minutes, then remove the breadcrumbs along with the oil to a stainless steel bowl with a 10 mesh mesh on top, and drain on the mesh for 3 minutes. 3) Spread the drained breadcrumbs evenly on absorbent paper and leave for 10 minutes to remove excess oil.

[0079] -Texture: Immediately after frying- The breadcrumbs were eaten 30 minutes after frying and evaluated according to the following criteria. The evaluation was carried out by 10 trained evaluators, and the most common evaluation result is shown in Table 1. In cases where there were multiple most common evaluation results, the lowest evaluation result among them is also shown in Table 1. In the evaluation, "crumbly" refers to a texture in which the crispy texture does not last when chewing the fried breadcrumbs, and the texture quickly disappears, or the crispness is weak. --Evaluation criteria-- 1 point: Extremely fragile 2 points: slightly brittle 3 points: Average 4 points: slightly crispy 5 points: Extremely crispy

[0080] -Texture: 3 hours after frying- The breadcrumbs were eaten 3 hours after frying and evaluated according to the following criteria. The evaluation was carried out by 10 trained evaluators, and the most common evaluation results are shown in Table 1. When there were multiple most common evaluation results, the lowest evaluation result is shown in Table 1. --Evaluation criteria-- 1 point: Very worn 2 points: Slight wear 3 points: Average 4 points: slightly crispy 5 points: Extremely crispy

[0081] -Shape of breadcrumbs- The shape of the crumbs after grinding was visually confirmed and evaluated according to the following evaluation criteria. ×: There is a change in shape (crushed, poor blade standing, etc.). ○: No change in shape or slight change in shape that is not a problem.

[0082] [Table 1]

[0083] In Table 1, ppm, U, mass %, and % relative to flour represent the amount relative to 100 g of the flour ingredient in the bread dough ingredients (the same applies to Tables 2 to 6 described below).

[0084] (Test Example 2) <Test Examples 2-1 to 2-3> Except for adding the ingredients shown in Table 2 in the amounts shown in Table 2 and adding water in the amount shown in Table 2, breadcrumbs were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

[0085] [Table 2]

[0086] (Test Example 3) <Test Examples 3-1 to 3-5> Except for adding the ingredients shown in Table 3 in the amounts shown in Table 3 and adding water in the amount shown in Table 3, breadcrumbs were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0087] [Table 3]

[0088] The dietary fiber content of citrus fiber in Table 3 is listed assuming the dietary fiber content in the product is 85% by mass.

[0089] (Test Example 4) <Test Examples 4-1 to 4-6> Except for adding the ingredients shown in Table 4 in the amounts shown in Table 4 and adding water in the amount shown in Table 4, breadcrumbs were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0090] [Table 4]

[0091] (Test Example 5) <Test Examples 5-1 to 5-4> Except for adding the ingredients shown in Table 5 in the amounts shown in Table 5 and adding water in the amount shown in Table 5, breadcrumbs were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. The results are shown in Table 5.

[0092] [Table 5]

[0093] (Test Example 6) <Test Examples 6-1 to 6-6> Except for adding the ingredients shown in Table 6 in the amounts shown in Table 6 and adding water in the amount shown in Table 6, breadcrumbs were produced in the same manner as in Test Example 1 and evaluated in the same manner as in Test Example 1. The results are shown in Table 6.

[0094] [Table 6]

[0095] From the above results, it was confirmed that according to the present invention, the texture of the breadcrumbs after frying is crispy, this texture can be maintained for a long time, and crushing of the breadcrumbs during the grinding process can be reduced.

Claims

1. A quality improver for breadcrumbs, comprising (A) a heat-resistant amylase and (B) dietary fiber and / or pregelatinized starch.

2. The breadcrumb quality improver according to claim 1, wherein (A) 0.01 to 35.5 U of heat-resistant amylase, (B) 0.1 to 1 g of dietary fiber, and / or 1 to 15 g of pregelatinized starch are used per 100 g of the cereal flour raw material in the bread dough raw material.

3. The breadcrumb quality improver according to claim 1, wherein (A) 0.05 to 390 ppm of heat-resistant amylase, (B) 0.1 to 1 g of dietary fiber, and / or 1 to 15 g of pregelatinized starch are used per 100 g of cereal flour raw material in the bread dough raw material.

4. 2. The breadcrumb quality improver according to claim 1, further comprising (C) a protease, the amount of which is 0.001 to 210 U per 100 g of the flour material in the bread dough material.

5. A method for improving the quality of breadcrumbs, comprising a step of preparing bread dough by adding the breadcrumb quality improver according to any one of claims 1 to 4 to bread dough ingredients.

6. The method for improving the quality of breadcrumbs according to claim 5, wherein the amount of water added to the flour raw material in the bread dough raw material in the bread dough preparation step is 5 to 15% by mass more than when the breadcrumb quality improver is not added.

7. A method for producing breadcrumbs, comprising a step of preparing bread dough, in which the breadcrumb quality improver according to any one of claims 1 to 4 is added to bread dough ingredients.

8. The method for producing breadcrumbs according to claim 7, wherein the amount of water added to the flour raw material in the bread dough raw material in the bread dough preparation step is 5 to 15% by mass more than when the breadcrumb quality improver is not added.

9. Breadcrumbs, characterized by containing the breadcrumb quality improver according to any one of claims 1 to 4.

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