Breadcrumbs and their manufacturing method

Abstract

To provide breadcrumbs with good texture and adhesion. [Solution] The breadcrumbs of the present invention are manufactured using flours containing 50-75% by mass of durum flour and 1-15% by mass of processed flours. The processed flours are flours or starches that have been subjected to one or more processing treatments selected from gelatinization, oxidation, and acid treatment. A preferred embodiment of the breadcrumbs of the present invention is one that passes through a sieve with a mesh size of 9.5 mm but does not pass through a sieve with a mesh size of 0.3 mm and has a specific gravity of 0.15-0.25 g / cc.

Description

Technical Field

[0001] The present invention relates to breadcrumbs.

Background Art

[0002] One use of breadcrumbs is as a coating material used in the production of fried foods with breadcrumbs. Fried foods with breadcrumbs are generally produced by sequentially adhering a batter liquid and breadcrumbs to the surface of the ingredients and then deep-frying them, and a coat containing a deep-fried product of breadcrumbs adheres to the surface of the ingredients. One of the determinants of the deliciousness of fried foods with breadcrumbs is that this coat has a crispy texture with good chewiness, that is, the coat has crispiness.

[0003] There is a problem of deterioration over time of the texture of the coat in fried foods with breadcrumbs. That is, when a fried food with breadcrumbs is not eaten immediately after production but is eaten after being stored for a certain period, the coat softens due to the transfer of moisture from the ingredients to the coat during the storage period, and the crispiness that it had immediately after production is impaired. This problem is particularly serious when a fried food with breadcrumbs is refrigerated or frozen and then left in a room-temperature environment or heated in a cooking appliance such as a microwave oven to make it edible.

[0004] Patent Document 1 describes breadcrumbs that can solve the problem of deterioration over time of the texture of the above-mentioned coat, which are produced using durum wheat flour milled product at an internal ratio of 10 to 100% by mass based on the total mass of the cereal flours used as raw materials. In the examples described in Patent Document 1, as the cereal flours, in addition to durum wheat flour, normal strong flour that has not been subjected to processing treatments such as gelatinization treatment, oxidation treatment, and acid treatment is used.

[0005] Patent Document 2 describes a method for producing breadcrumbs that have low oil absorption during frying and excellent texture when used in the production of breaded fried foods. This method requires the use of soy flour and modified starch as the main raw materials, and the suppression of fermentation during baking so that the specific volume of the baked bread is 2.8 to 3.6 mL / g. In the example described in Patent Document 2, phosphate-crosslinked hydroxypropyl ether starch is used as the modified starch. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Publication No. 2008-173013 [Patent Document 2] Japanese Patent Application Publication No. 7-250641 [Overview of the project] [Problems that the invention aims to solve]

[0007] Regarding breadcrumbs used in the manufacture of breaded fried foods, in addition to the aforementioned problem of deterioration of the coating's texture over time, adhesion to the ingredients can also be a problem. Poor adhesion can lead to inconveniences such as difficulty in the breadcrumbs adhering to the surface of the ingredients during the manufacture of breaded fried foods, and breadcrumbs easily falling off the manufactured breaded fried foods. Breadcrumbs that achieve a high level of both texture and adhesion have not yet been provided.

[0008] The object of this invention is to provide breadcrumbs with good texture and adhesive properties. [Means for solving the problem]

[0009] The present invention is manufactured using flours containing 50-75% by mass of durum flour and 1-15% by mass of processed flours. The processed cereal flours are breadcrumbs, which are cereal flours or starches that have been subjected to one or more processing treatments selected from gelatinization, oxidation, and acid treatment.

[0010] Furthermore, the inventive features of the breadcrumbs of the present invention described above include the manufacturing method, which is "made using flours containing 50-75% by mass of durum flour and 1-15% by mass of processed flours (hereinafter also referred to as "specified flours")." The use of such specified flours is one of the main features of the breadcrumbs of the present invention, and this feature gives the breadcrumbs of the present invention good texture and adhesion. The existence of a relationship between such a composition (use of specified flours) and its effect is evident from the comparison between the examples (breadcrumbs made using specified flours) and the comparative examples (breadcrumbs made using flours other than specified flours) described later. However, it is impossible to directly specify the characteristics of the breadcrumbs of the present invention based on the structure or properties of the material. That is, breadcrumbs are pulverized bread made by baking dough prepared by adding liquid raw materials such as water to powdered raw materials including grain flours. When specific grain flours are used as the grain flours, it is presumed that the structure and / or properties of the specific grain flours contained in the breadcrumbs produced in this way change due to the addition of liquid raw materials during the production of the breadcrumbs and the subsequent baking of the dough. It is presumed that such changes in the specific grain flours are involved in the manifestation of the predetermined effects of the present invention. However, at the time of filing this application, it is difficult to specify such changes in the specific grain flours to the extent that they can be directly stated in the claims. Furthermore, since the specific grain flours are derived from natural products and contain many components, it is not practical to analyze which components have what structure and / or properties to produce the predetermined effects of the present invention. Therefore, in light of the need for speed and other factors due to the nature of patent applications, instead of specifying the structure or characteristics of specific grain flours, the invention of the present invention of breadcrumbs now includes a method for producing the product, as described above.

[0011] Furthermore, the present invention comprises a step of preparing dough using cereal flours, a baking step of baking the dough to produce bread, and a grinding step of grinding the bread. The aforementioned grain flours consist of 50-75% by mass of durum flour and 1-15% by mass of processed grain flours. The processed cereal flours are cereal flours or starches that have undergone one or more processing treatments selected from gelatinization, oxidation, and acid treatment, and this is a method for producing breadcrumbs.

[0012] Furthermore, the present invention comprises a mixture containing grain flours and water. The aforementioned grain flours consist of 50-75% by mass of durum flour and 1-15% by mass of processed grain flours. The aforementioned processed grain flours are grain flours or starches that have undergone one or more processing treatments selected from gelatinization, oxidation, and acid treatment, and are used as breadcrumb dough. [Effects of the Invention]

[0013] According to the present invention, breadcrumbs with good texture and adhesive properties are provided. [Modes for carrying out the invention]

[0014] The breadcrumbs of the present invention are manufactured using flours, including durum flour and processed flours. Hereinafter, the flours used in the manufacture of the breadcrumbs of the present invention will also be referred to as "raw flours."

[0015] In this specification, "cereal flours" refers to powdery substances derived from grains that are in the form of flour at room temperature and pressure, and includes cereal flour and starch. "Starch" as used herein refers to "pure starch" isolated from plants such as wheat, and is distinct from the starch inherently present in cereal flour or whole grain flour. In this specification, "room temperature and atmospheric pressure" refers to the ambient temperature and atmospheric pressure in the environment in which the production and use (consumption) of the breadcrumbs or food products using the present invention are normally carried out, and is typically an environment with an ambient temperature of 25°C and an atmospheric pressure of 1 atmosphere.

[0016] In this specification, "durum flour" refers to the crushed caryops of durum wheat. "Durum wheat" here refers to wheat belonging to the "double-grained wheat" category in botanical classification. Durum wheat is tetraploid and possesses four sets of genomes, whereas wheat commonly used as a raw material for processed foods such as cake flour is hexaploid and possesses six sets of genomes, belonging to the "common wheat" category in botanical classification. Thus, durum wheat is botanically different from common wheat used for strong flour, medium flour, and cake flour.

[0017] Durum flour includes durum semolina, durum wheat flour, and durum whole wheat flour. Durum semolina is coarsely ground durum wheat with the bran (outer layer) and germ removed. Durum wheat flour is durum semolina that has been further ground into a powder. Durum whole wheat flour is made by grinding durum wheat as is, and differs from durum semolina and durum wheat flour, which substantially do not contain bran and / or germ, in that it contains bran and / or germ.

[0018] The main difference between durum semolina and durum wheat flour is particle size, with durum semolina having a larger average particle size than durum wheat flour. Generally, durum wheat flour has an average particle size of less than 0.15 mm, with the majority of particles being 0.10 mm or smaller. Typically, durum wheat flour contains 80% by mass of the fraction that passes through a sieve with a mesh size of 0.10 mm (149 mesh). On the other hand, durum semolina typically contains 3% by mass or less of the fraction that passes through a sieve with a mesh size of 0.15 mm (100 mesh), and contains a large amount of fractions with a larger particle size than this fraction, resulting in a coarser grain compared to durum wheat flour.

[0019] As for durum flour, from the viewpoint of improving the crispness of the breadcrumbs and imparting sufficient crunchiness to them, it is preferable that the content of the fraction that passes through a sieve with a mesh size of 0.15 mm, i.e., the mass ratio of this fraction to the total mass of durum flour, is 3% by mass or less. Therefore, durum semolina is preferred as the durum flour used in this invention.

[0020] The processed cereal flours used as raw cereal flours together with durum flour are flours or starches subjected to one or more processing treatments selected from gelatinization treatment, oxidation treatment, and acid treatment (hereinafter also referred to as "specific processing treatment"). The specific processing treatment is a treatment that can disrupt the hydrogen bonds between sugar chains of starch in the object to be treated (flour or starch), break a part of the glycosidic bonds in the sugar chains, and reduce the molecular size, and thus can also be referred to as a molecular weight reduction treatment. The processed cereal flours may be subjected to other processing treatments (for example, crosslinking treatment, oil and fat processing treatment, hydroxypropylation treatment, acetylation treatment, esterification treatment, octenyl succinic acid treatment) other than the specific processing treatment on the premise that at least one of the specific processing treatments is performed.

[0021] The "gelatinization treatment" can be carried out by heating the object to be treated (flour or starch) in the presence of moisture. As the moisture used in the gelatinization treatment, water or water vapor such as saturated water vapor or superheated water vapor can be used. The "oxidation treatment" can be carried out by treating the object to be treated with an oxidizing agent according to a conventional method. Examples of the oxidizing agent include sodium hypochlorite, hydrogen peroxide, and nitric acid. The degree of the oxidation treatment may be appropriately adjusted according to the type of the object to be treated, the use of the bread flour which is the production target, and the like. The "acid treatment" can be carried out by treating the object to be treated with an acid according to a conventional method. For example, it can be carried out by immersing the object to be treated in a liquid containing an acid and stirring the liquid for a predetermined time while maintaining the temperature of the liquid at a predetermined temperature. Examples of the acid include acetic acid, acetic anhydride, and octenyl succinic anhydride. The degree of the acid treatment may be appropriately adjusted according to the type of the object to be treated, the use of the bread flour which is the production target, and the like.

[0022] As the flours and starches used as raw materials for the processed cereal flours, those that can be used in foods can be used without particular limitation. Examples of the flour used as a raw material for the processed cereal flours include wheat flours other than durum flour such as weak flour, medium flour, semi-strong flour, and strong flour; unprocessed flours such as rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour. Examples of the starch used as a raw material for the processed cereal flours include unprocessed starch derived from the above flours.

[0023] Examples of commercially available products that can be used as processed grain flours include the following: • Product name: "Alpha Flower P" (manufactured by Nisshin Flour Milling Co., Ltd., pregelatinized wheat flour) • Product name: "Corn Alpha Y" (manufactured by Sanwa Starch Industry Co., Ltd., pregelatinized corn starch) • Product name: "Stabirose BM-N" (manufactured by Matsutani Chemical Industry Co., Ltd., oxidized corn starch) • Product name: "Matsutani Sakura 2" (manufactured by Matsutani Chemical Industry Co., Ltd., acid-treated tapioca starch)

[0024] The durum flour content in the raw grain flours is 50 to 75% by mass, preferably 50 to 70% by mass, and more preferably 50 to 60% by mass, based on the total mass of the raw grain flours. The content of processed grain flours in the raw grain flours is 1 to 15% by mass, preferably 2 to 13% by mass, and more preferably 5 to 10% by mass, based on the total mass of the raw grain flours. If the content of durum flour and processed flours in the raw grain flours falls outside the aforementioned ranges, there is a risk that breadcrumbs with good texture and adhesion cannot be obtained.

[0025] The raw material flours may include other flours besides durum flour and processed flours. Examples of other grain flours that can be used include the unprocessed grain flour that can be used as a raw material for processed grain flours, and processed grain flour obtained by subjecting the unprocessed grain flour to processing treatments other than the specified processing treatment. Examples of starches that can be used as other grain flours include the unprocessed starch that can be used as a raw material for processed grain flours, and processed starch obtained by subjecting the unprocessed starch to processing treatments other than the specified processing treatment. Specific examples of the aforementioned other grain flours include wheat gluten (processed grain flour), corn starch (unprocessed starch), and phosphate-crosslinked tapioca starch (processed starch). These specific examples are preferred as other grain flours because they have excellent processing suitability for bread making. When the raw material flours contain the aforementioned other flours, the content of the aforementioned other flours in the raw material flours is preferably 20 to 45% by mass, more preferably 30 to 40% by mass, based on the total mass of the raw material flours.

[0026] In the production of breadcrumbs according to the present invention, auxiliary ingredients may be used in addition to the raw grain flours. These auxiliary ingredients can be any ingredients that have been conventionally used in bread production, and examples include yeast, edible oils and fats (shortening, butter, etc.), emulsifiers (monoglycerides, etc.), sugars (sugar, glucose, isomerized sugar, lactose, etc.), salt, yeast food, pH adjusters (adipic acid, sodium acetate, glacial acetic acid, etc.), enzymes, oxidizing agents, coloring agents, and leavening agents. One of these can be used alone or in combination of two or more.

[0027] Yeast is an example of an auxiliary ingredient that can be used in the production of breadcrumbs according to the present invention. Yeast is essential for the fermentation of dough. Any type of yeast conventionally used in bread production can be used without particular limitations, such as fresh yeast, dry yeast, and instant dry yeast. Instant dry yeast differs from dry yeast produced by performing a preliminary fermentation (a process of soaking the yeast in water) before drying, in that it is produced without performing such a preliminary fermentation.

[0028] During storage, moisture from the air can transfer to the breadcrumbs, a process known as hygroscopic absorption, which can reduce the crispness of the breadcrumbs. One way to prevent this reduction in crispness due to moisture absorption is to increase the thickness of the air bubble membrane formed in the dough during fermentation. Increasing the thickness of the air bubble membrane increases the specific gravity of the bread and its crushed product, the breadcrumbs. A thicker air bubble membrane (higher specific gravity) in the breadcrumbs can help maintain crispness even if moisture transfers from the outside during storage. To increase the thickness of the air bubble membrane (specific gravity of the breadcrumbs), it is effective to suppress dough fermentation and moderately limit the increase in dough volume due to fermentation. To achieve this, it is effective to use a relatively small amount of yeast during the production of breadcrumbs (more specifically, during the production of the bread that will be used as the raw material for the breadcrumbs). From this perspective, in this invention, it is preferable that the amount of yeast used in the production of breadcrumbs be about 1 / 4 to 1 / 2 of the typical amount of yeast used in conventional breadcrumb production. Specifically, for example, when producing breadcrumbs using instant dry yeast as the yeast, the amount of instant dry yeast used is preferably 0.15 to 0.60 parts by mass, more preferably 0.30 to 0.60 parts by mass, per 100 parts by mass of raw grain flour.

[0029] The breadcrumbs of the present invention can be manufactured using the aforementioned raw materials (cereal flours, auxiliary materials) according to conventional methods. A typical method for manufacturing breadcrumbs involves grinding bread for breadcrumbs, drying the ground material as needed, and then adjusting the particle size of the ground material using a sieve or the like. The method for manufacturing bread for breadcrumbs is not particularly limited and includes, for example, a roasting method in which the bread dough is baked in a heating appliance such as an oven or kiln; and an electrode method in which the bread dough is placed in a special mold containing a metal plate, electrodes are connected to the metal plate, and the dough is baked by electric heating. The breadcrumbs of the present invention can also be manufactured using an extruder. A specific example is a method in which raw materials are introduced into an extruder, heated, and then extruded from the outlet of the extruder, and the extruded product is dried and ground.

[0030] A preferred embodiment of the method for producing breadcrumbs according to the present invention includes a dough preparation step of preparing dough using flours, a baking step of baking the dough to produce bread, and a grinding step of grinding the bread. That is, the breadcrumbs of the present invention may be a ground product of bread obtained by baking dough containing flours such as durum flour and processed flours as described above.

[0031] The calcination process and the grinding process can each be carried out according to conventional methods. The calcination process may be carried out by a roasting method or by an electrode method.

[0032] The dough preparation process described above can be carried out by adding liquid ingredients (ingredients that are liquid at room temperature and pressure) to powder ingredients (ingredients that are powder at room temperature and pressure) to obtain a mixture, and then stirring the mixture with a mixer. As the powder ingredients, only flours may be used, or flours and auxiliary ingredients may be used. Examples of liquid ingredients include water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), and milk, and one of these may be used alone or in combination of two or more. There are no particular restrictions on the amount of liquid ingredients used, but generally it is about 60 to 75 parts by mass per 100 parts by mass of flours in the powder ingredients. When calculating the amount of liquid ingredients to be used, the moisture content of whole eggs used as liquid ingredients is assumed to be 76% by mass, and the moisture content of milk used as liquid ingredients is assumed to be 88% by mass.

[0033] The dough preparation process can be carried out in accordance with conventional bread-making methods. For example, when preparing dough using the straight dough method, the dough preparation process can be carried out in the following steps. First, the raw materials (powdered raw materials, liquid raw materials) are mixed and kneaded to prepare the dough. Next, the prepared dough is subjected to primary fermentation, then divided, rounded as necessary, and after further bench time as necessary, shaped, the dough is subjected to final fermentation (secondary fermentation, proofing). Furthermore, when preparing dough using the sponge and dough method, the dough preparation process can be carried out, for example, in the following procedure. First, a portion of the raw materials, yeast, water, and other ingredients as needed are mixed and kneaded to prepare the dough, and this dough is fermented to prepare the sponge. Next, the remaining raw materials, other ingredients as needed, and water are added to this sponge and kneaded, followed by primary fermentation, then division and rounding, and after further bench time as needed, shaping, and finally final fermentation (secondary fermentation, proofing).

[0034] The final fermentation time of the dough before baking is preferably 0 to 30 minutes, more preferably 10 to 30 minutes, from the viewpoint of preventing a reduction in the crispness of the breadcrumbs due to moisture absorption. In the present invention, the final fermentation time is 0 minutes, that is, the final fermentation of the dough before baking does not need to be performed. By adjusting the final fermentation time to the above preferred range, the increase in the volume of the dough during fermentation is moderately suppressed, and as a result, the thickness of the air bubble membrane (specific gravity of the breadcrumbs) increases, so that the crispness can be maintained even if moisture is transferred from the outside during storage of the breadcrumbs. By adjusting the final fermentation time to the above preferred range and using a relatively small amount of yeast during breadcrumb production as described above, the reduction in the crispness of the breadcrumbs due to moisture absorption can be prevented even more reliably.

[0035] From the viewpoint of further improving texture and adhesiveness, the breadcrumbs of the present invention preferably have a particle size within a specific range, specifically, it is preferable that they pass through a sieve with a mesh size of 9.5 mm but do not pass through a sieve with a mesh size of 0.3 mm. The aforementioned "sieve with a mesh size of 9.5 mm" refers to a sieve with a mesh size of 2.16 mesh, and the aforementioned "sieve with a mesh size of 0.3 mm" refers to a sieve with a mesh size of 50 mesh. In this specification, "mesh" refers to the JIS standard for test sieves, JIS Z 8801-1. The aforementioned "passes through a sieve with a mesh size of 9.5 mm but does not pass through a sieve with a mesh size of 0.3 mm" means that the maximum mesh size of a sieve through which material can pass (hereinafter also referred to as the "maximum mesh size that can pass through the sieve") is 9.5 mm, and the maximum mesh size of a sieve through which material cannot pass (hereinafter also referred to as the "maximum mesh size that cannot pass through the sieve") is 0.3 mm. Large breadcrumbs that cannot pass through a sieve with a mesh size of 9.5 mm may cause concerns about reduced adhesion to ingredients, especially in the production of breaded fried foods. Conversely, small breadcrumbs that can pass through a sieve with a mesh size of 0.3 mm may cause concerns about a decrease in the crispness of the coating when used in breaded fried foods. The particle size of breadcrumbs can be adjusted by appropriately changing the grinding conditions when manufacturing breadcrumbs.

[0036] From the viewpoint of further improving texture, the breadcrumbs of the present invention preferably have a specific gravity of 0.15 to 0.25 g / cc (= specific volume of 4.0 to 6.7 ml / g), and particularly preferably 0.15 to 0.20 g / cc. The specific gravity of the breadcrumbs can be adjusted by appropriately adjusting the amount of yeast used, such as instant dry yeast, and the final fermentation time. The specific gravity of the breadcrumbs is measured by the following method.

[0037] <Method for measuring the specific gravity of breadcrumbs> Prepare a 100cc container with an opening at the top (for example, a cylindrical container with an open top). Fill the container with the breadcrumbs to be measured through the opening without pressure. Then, level off any breadcrumbs protruding from the opening to complete the breadcrumb filling process. Measure the weight of the container filled with breadcrumbs, and divide the measured weight by 100 to obtain the specific gravity of the breadcrumbs.

[0038] While there are several types of breadcrumbs with different physical properties such as moisture content, the breadcrumbs of the present invention may be several known types of breadcrumbs, provided that this does not contradict the gist of the present invention. For example, the breadcrumbs of the present invention may be fresh breadcrumbs (moisture content greater than 35% by mass and 38% by mass or less), semi-dry breadcrumbs (moisture content greater than 14% by mass and 35% by mass or less), or dried breadcrumbs (moisture content of 14% by mass or less). The moisture content of the breadcrumbs of the present invention is preferably 1 to 10% by mass, from the viewpoint of improving shelf life and texture. In this specification, "moisture content of breadcrumbs" refers to the moisture content measured according to the oven-drying method. Specifically, the moisture content is calculated as the ratio of the mass of the breadcrumbs to be measured to the mass before heating, after heating the breadcrumbs to a constant weight at a temperature of 130°C.

[0039] The breadcrumbs of the present invention are applicable to all breadcrumb-containing foods. Examples of breadcrumb-containing foods to which the breadcrumbs of the present invention are applicable include: breaded fried foods made by deep frying, which have ingredients such as meat, seafood, crustaceans, vegetables, and root vegetables, and a coating that covers them; fried-like foods (non-fried foods) made by heating methods other than deep frying, which have ingredients and a coating; foods using pre-cooked patties such as croquettes and minced meat cutlets; breaded baked dishes, hamburgers using breadcrumbs as a binder, and gratins using breadcrumbs for flavoring.

[0040] The breadcrumbs of the present invention are particularly useful as a coating material for breaded fried foods. Breaded fried foods made using the breadcrumbs of the present invention exhibit excellent adhesion of the breadcrumbs to the ingredients, making it less likely for the breadcrumbs to fall off during production and storage of the fried foods, and allowing consumers to enjoy a good crisp texture when eating. Specific examples of breaded fried foods include pork cutlets, croquettes, minced meat cutlets, and fried chicken.

[0041] The present invention includes "a dough for breadcrumbs comprising a mixture of flours and water, wherein the flours consist of 50-75% by mass of durum flour and 1-15% by mass of processed flours, and the processed flours are flours or starches that have undergone one or more processing treatments selected from gelatinization, oxidation, and acid treatment." The above-described explanation of the breadcrumbs and their manufacturing method of the present invention shall apply as appropriate to this dough for breadcrumbs of the present invention.

[0042] The durum flour content in the breadcrumb dough of the present invention is preferably 30 to 40% by mass, more preferably 30 to 35% by mass, based on the total mass of the dough. The processed grain flour content in the breadcrumb dough of the present invention is preferably 1 to 7% by mass, more preferably 3 to 6% by mass, based on the total mass of the dough. The present invention may include a method for producing breadcrumbs, comprising a baking step of baking the breadcrumb dough of the present invention to produce bread, and a grinding step of grinding the bread. [Examples]

[0043] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0044] [Examples 1-18, Comparative Examples 1-7: Production of breadcrumbs] As powdered raw materials, the flours (main flours and secondary flours) and auxiliary ingredients shown in Tables 1 to 4 below were used to prepare dough using the straight dough method (dough preparation step), bake the dough to obtain bread (baking step), and then grind the bread (grinding step) to produce breadcrumbs. Here, "main flours" refers to the flours that make up the main part of the breadcrumbs and have a particularly significant impact on the quality of the breadcrumbs, while "secondary flours" refers to flours other than the main flours. Specifically, first, as a liquid ingredient, the amount of water indicated in the "Amount of water (parts by mass) per 100 parts by mass of flour" column in Tables 1-4 was prepared. Instant dry yeast was dissolved in part of the water in a bowl, and then the remaining water was added to the bowl. Next, the flour and auxiliary ingredients were added to the bowl, and the contents of the bowl were mixed using a mixer at low speed for 2 minutes, medium speed for 8 minutes, and high speed for 2 minutes to obtain the dough. Next, the dough was left to stand for 60 minutes in an environment with an ambient temperature of 27°C and a relative humidity of 75% to perform primary fermentation. Then, the dough was divided into several portions to produce multiple portions of dough weighing 270g each, and these portions of dough were left to stand in an environment with an ambient temperature of room temperature for a 20-minute bench time. Next, the divided dough was shaped into a predetermined shape to obtain molded dough, which was then placed into a loaf pan. The loaf pan was then left to stand in an environment with an ambient temperature of 38°C and a relative humidity of 85% for the time indicated in the "Final Fermentation Time (minutes)" column of Tables 1-4 to perform the final fermentation of the divided dough (end of dough preparation process). Next, the final fermented divided dough was baked in a flat oven at 180°C for 60 minutes to obtain a loaf of bread (end of baking process). After the loaf of bread was left to stand in an environment with an ambient temperature of room temperature for 60 minutes, it was wrapped in a plastic bag and stored in a storage chamber at an internal temperature of 4°C for 12 hours. The stored loaf of bread was sliced ​​to a thickness of 1 cm, and fresh breadcrumbs were produced using a commercially available fresh breadcrumbs machine ("PT3-0" manufactured by Hakura Seiki Co., Ltd.). The fresh breadcrumbs were sieved, and the particle size was adjusted so that the maximum mesh size that could pass through the sieve and the maximum mesh size that could not pass through the sieve were the values ​​indicated in Tables 1-4. Next, the raw breadcrumbs were dried by heating them in a flat oven at 160°C for 15 to 30 minutes to obtain breadcrumbs with a moisture content of 5% by mass or less (dried breadcrumbs).

[0045] The details of the raw materials used in the production of the aforementioned breadcrumbs are as follows. • Strong flour: "Million" manufactured by Nisshin Flour Milling Co., Ltd. • Durum wheat flour: "Duelio" manufactured by Nisshin Flour Milling Co., Ltd. • Durum semolina: "Leone G" manufactured by Nisshin Flour Milling Co., Ltd. • Wheat gluten: "SuperGlu 85H" manufactured by Nippon Colloid Co., Ltd. • Corn starch: "Corn Starch Y" manufactured by Sanwa Starch Industry Co., Ltd. • Pregelatinized corn starch: "Corn Alpha Y" manufactured by Sanwa Starch Industry Co., Ltd. • Oxidized corn starch: "Stavilose BM-N" manufactured by Matsutani Chemical Industry Co., Ltd. • Acid-treated tapioca starch: "Matsutani Sakura 2" manufactured by Matsutani Chemical Industry Co., Ltd. • Phosphate-crosslinked tapioca starch: "Pine Bake CC" manufactured by Matsutani Chemical Industry Co., Ltd. • Pregelatinized wheat flour: "Alpha Flower P" manufactured by Nisshin Flour Milling Co., Ltd. • Dextrin (DE19): "Pinex #4" manufactured by Matsutani Chemical Industry Co., Ltd. • Dextrin (DE7): "Dextrin NSD100" manufactured by San-ei Sugar Refining Co., Ltd. • Emulsifier: Monoglyceride, manufactured by Kao Corporation, "Excel S-95 Powder" • Shortening: "iP Short EF" manufactured by Tsukishima Foods Industry Co., Ltd. • Instant dry yeast: Silesaffre "Instant Dry Yeast Red"

[0046] (How to make pork cutlets) Pork cutlets, a type of breaded fried food, were manufactured using the breadcrumbs of the examples and comparative examples. Specifically, pork tenderloin as an ingredient and a marinade solution (1% by mass brine) equivalent to 5% by mass of the pork tenderloin were placed in a plastic bag. The plastic bag was then vacuum-sealed, and the contents of the plastic bag were tumbled for 45 minutes. Separately, a batter solution was prepared by mixing 100 parts by mass of a commercially available batter mix (Nisshin Flour Milling Co., Ltd., Welna "63-01") with 300 parts by mass of ice water. An appropriate amount of commercially available dusting flour (Nisshin Flour Milling Co., Ltd., Welna "22-02T modified") was sprinkled over the entire surface of the tumbling-treated ingredient, and then the batter solution was applied to the entire surface of the ingredient. Next, the breadcrumbs to be evaluated were immersed in the batter, and the breadcrumbs coated with the batter were spread on the bottom of a tray-shaped container. The ingredients were then brought into contact with the breadcrumbs to coat the entire surface of the ingredients. The ingredients coated with breadcrumbs were then deep-fried in edible oil heated to 175°C for 4 minutes to produce pork cutlets. The pork cutlets were left to stand for 30 minutes in an environment with a room temperature, then packaged in a plastic bag and stored in a refrigerator at an internal temperature of 4°C for 1 day.

[0047] [Evaluation Test] The breadcrumbs of the examples and comparative examples were evaluated by a panel of 10 experts based on the following evaluation criteria for breadmaking properties, texture, and adhesiveness. For texture, the pork cutlet, which had been stored in a refrigerator for one day, was left to stand for 30 minutes in an environment with ambient temperature at room temperature, and then tasted by the expert panel. The results (arithmetic mean of the evaluation scores from the 10 expert panel members) are shown in Tables 1 to 4 below.

[0048] <Evaluation Criteria for Baking Quality> The bread-making properties were evaluated by comparing the texture of the dough obtained in the dough preparation process before baking (final fermented dough) with that of a control dough, which will be described later, on a relative scale of 5 points. The texture was evaluated by assessing the "stickiness," "extensibility," and "elasticity" of the dough being evaluated, and then summing them up. Dough with good texture, specifically dough with low stickiness and appropriate extensibility and elasticity, has excellent bread-making properties and contributes to the smooth execution of the series of processes (bread-making process), including the dough preparation process and the baking process. • 5 points: The fabric quality is comparable to the comparison fabric and is very good. 4 points: The fabric quality is slightly inferior to the comparison fabric, but still good. 3 points: The fabric quality is slightly inferior to the comparison fabric, but it's still acceptable. • 2 points: The fabric quality is inferior to the comparison fabric, and it is defective. • 1 point: The fabric quality is significantly inferior to the comparison fabric, making it very poor. The aforementioned control dough was prepared using the same process as the dough preparation process of the comparative example or comparative example, except that only strong flour ("Million" manufactured by Nisshin Flour Milling Co., Ltd.) was used as the cereal flour.

[0049] <Criteria for evaluating texture> 5 points: The crispness of the coating is very strong and excellent. 4 points: The crispness of the coating is very noticeable, which is good. 3 points: The crispness of the coating is noticeable, and it's at an acceptable level. 2 points: The coating is slightly soft, and the crispness of the coating is only slightly noticeable; therefore, it is unacceptable. • 1 point: The coating was soft, and there was absolutely no crispness to it; it was very poor. The aforementioned "5 points" for texture corresponds to the crispness of the coating of a pork cutlet (hereinafter referred to as "control pork cutlet") manufactured using the same method as described above (method of manufacturing pork cutlet), except that commercially available fresh breadcrumbs (Frystar Co., Ltd.'s "Specialty Shop Specification Fresh Breadcrumbs") were used as breadcrumbs, after which the control pork cutlet was left to stand for 1 hour in an environment at room temperature. The aforementioned "1 point" for texture corresponds to the crispness of the coating of a control pork cutlet when it was left to stand for 2 days in an environment at an ambient temperature of 4°C after which it was manufactured.

[0050] <Evaluation Criteria for Adhesion> 5 points: Before deep-frying, regardless of the size (particle size) of the breadcrumbs, the breadcrumbs adhered evenly to the entire surface of the ingredients, and this state of breadcrumb adhesion before deep-frying was maintained after deep-frying, which is excellent. • 4 points: Before deep-frying, medium-sized or larger breadcrumbs (breadcrumbs with a maximum length of 10.0 mm or more) did not adhere well to the surface of the ingredients, but after deep-frying, the breadcrumbs adhered evenly to the entire surface of the ingredients, which was good. • 3 points: Before deep-frying, medium-sized or larger breadcrumbs (breadcrumbs with a maximum span of 10.0 mm or more) do not easily adhere to the surface of the ingredients, and after deep-frying, some of the medium-sized or larger breadcrumbs that were attached to the surface of the ingredients before deep-frying have fallen off, but this is at an acceptable level. • 2 points: Before deep-frying, large-sized breadcrumbs (breadcrumbs with a maximum span of 12.5 mm or more) do not adhere well to the surface of the ingredients, and after deep-frying, some of the large-sized breadcrumbs that were attached to the surface of the ingredients before deep-frying have fallen off, which is a defect. • 1 point: Before deep-frying, large-sized breadcrumbs (breadcrumbs with a maximum span of 15.0 mm or more) do not adhere well to the surface of the ingredients, and after deep-frying, some of the breadcrumbs that were attached to the surface of the ingredients before deep-frying fall off, making the ingredients visible through the areas where the breadcrumbs have fallen off, which is very undesirable. The aforementioned "5 points" for adhesion correspond to the adhesion of breadcrumbs during and after (after deep-frying) the production of the control pork cutlet.

[0051] [Table 1]

[0052] As shown in Table 1, the examples had a durum flour content of 50-75% by mass in the flours, and the processed flours included in the flours were flours or starches that had undergone specific processing. As a result, all of the evaluation scores for bread-making properties, texture, and adhesiveness were 3 points or higher, which was a higher evaluation compared to the comparative examples that did not meet these criteria.

[0053] [Table 2]

[0054] The examples and comparative examples shown in Table 2 share the common feature of containing pregelatinized corn starch (starch that has undergone specific processing) as a processed cereal flour. In the examples, the proportion of pregelatinized corn starch in the cereal flour is in the range of 1 to 15% by mass, resulting in a score of 3 or higher for all aspects of bread-making properties, texture, and adhesion, which was higher than the comparative examples that did not meet this requirement.

[0055] [Table 3]

[0056] [Table 4]

Claims

1. It is manufactured using flours containing 50-75% by mass of durum flour and 1-15% by mass of processed cereal flours. The processed cereal flours are breadcrumbs, which are cereal flours or starches that have been subjected to one or more processing treatments selected from gelatinization, oxidation, and acid treatment.

2. The breadcrumbs according to claim 1, which pass through a sieve with a mesh size of 9.5 mm but do not pass through a sieve with a mesh size of 0.3 mm, and have a specific gravity of 0.15 to 0.25 g / cc.

3. Manufactured using instant dry yeast together with the aforementioned cereal flours, The breadcrumbs according to claim 1 or 2, wherein the amount of instant dry yeast used is 0.15 to 0.60 parts by mass per 100 parts by mass of the cereal flours.

4. The breadcrumbs are a pulverized product of bread made by baking dough containing the aforementioned grain flours. The breadcrumbs according to claim 1 or 2, wherein the final fermentation time before baking of the dough is 0 to 30 minutes.

5. The breadcrumbs according to claim 1 or 2, wherein the content of the fraction that passes through a sieve with a mesh size of 0.15 mm in the durum flour is 3% by mass or less.

6. The process includes a step of preparing dough using cereal flours, a baking step of baking the dough to produce bread, and a grinding step of grinding the bread. The aforementioned grain flours consist of 50 to 75% by mass of durum flour and 1 to 15% by mass of processed grain flours. A method for producing breadcrumbs, wherein the processed cereal flours are cereal flours or starches that have been subjected to one or more processing treatments selected from gelatinization, oxidation, and acid treatment.

7. The method for producing breadcrumbs according to claim 6, wherein the final fermentation time before baking of the dough is 0 to 30 minutes.

8. It consists of a mixture containing grain flours and water, The aforementioned grain flours consist of 50 to 75% by mass of durum flour and 1 to 15% by mass of processed grain flours. The processed grain flours are grain flours or starches that have undergone one or more processing treatments selected from gelatinization, oxidation, and acid treatment, and are used for breadcrumbs.

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