Breadcrumb and Preparation Method Therefor

Abstract

The present invention relates to novel breadcrumbs and a preparation method therefor. The breadcrumbs of the present application have a high proportion of larger bread grains than those of typical breadcrumbs, are crisper than typical breadcrumbs with no yeast fermentation processes, keep a crispy texture even after being cooked, and have high stability in distribution. In addition, the breadcrumbs of the present application look bright in color, retain the bright color even after being cooked, and are highly efficient when it comes to mass production with no need of yeast fermentation and aging processes for the preparation thereof.

Claims

1. Breadcrumbs in the form of powder containing bread grains, wherein the bread grains comprise flour and starch, and the breadcrumbs have a grain size distribution in which a proportion of bread grains having a size of 2 mm or greater is 60 to 70 wt %.

2. The breadcrumbs of claim 1, wherein the breadcrumbs have a grain size distribution in which a proportion of bread grains having a size of 3.35 mm or greater is 25 to 35 wt %.

3. The breadcrumbs of claim 1, wherein the bread grains comprise the flour in an amount of 35 to 55 wt %, and the starch in an amount of 10 to 30 wt %.

4. The breadcrumbs of claim 1, wherein the bread grains further comprise one or more components selected from the group consisting of an emulsifier and a sweetener.

5. The breadcrumbs of claim 4, wherein the bread grains comprise the emulsifier in an amount of greater than 0 wt % and 2 wt % or less, and the sweetener in an amount of greater than 0 wt % and 2 wt % or less.

6. The breadcrumbs of claim 1, wherein a liquid raw material is further added to a premix comprising flour and starch to prepare the bread grains, and the liquid raw material is one or a mixture of two or more selected from the group consisting of water, dairy products, eggs, honey, syrup, and vegetable oil.

7. The breadcrumbs of claim 1, wherein the breadcrumbs have a moisture content of less than 8%.

8. The breadcrumbs of claim 1, wherein the breadcrumbs have a water activity of less than 0.55 aw.

9. The breadcrumbs of claim 1, wherein the colorimetric analysis of the bread grains shows an L value of 70 to 80, an a value of 1 to 2, and a b value of 20 to 30.

10. A method for preparing breadcrumbs, the method comprising the steps of: (a) preparing a premix comprising flour, starch, sugar, refined salt, a leavening agent, an emulsifier and a sweetener; (b) adding a liquid raw material to the premix and mixing to form a dough; (c) ovening the dough; and (d) cooling and pulverizing the dough subjected to ovening to prepare bread grains.

11. The method of claim 10, further comprising a step (e) of drying the bread grains after the step (d).

12. The method of claim 10, wherein the liquid raw material is one or a mixture of two or more selected from the group consisting of water, dairy products, eggs, honey, syrup, and vegetable oil.

13. A food product comprising the breadcrumbs of claim 1.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0096] FIG. 1 is a graph showing the results of determining moisture content after cooking for S breader, the breadcrumbs of the present application and typical breadcrumbs; and

[0097] FIG. 2 is a graph showing the results of determining TA after cooking for S breader, the breadcrumbs of the present application and typical breadcrumbs.

MODE FOR CARRYING OUT THE INVENTION

[0098] Hereinafter, the present application will be described in detail with reference to Examples. However, the following Examples specifically show the present application, and the content of the present application is not limited by the following Examples.

EXAMPLE

Preparation Example 1: Preparation of Breadcrumbs

[0099] (1) Preparation of Premix (Solid Raw Material)

[0100] With respect to 100 parts by weight of dough, flour (CJ CheilJedang, Korea) in an amount of 35 to 55 parts by weight, corn starch (CJ CheilJedang, Korea) in an amount of 10 to 30 parts by weight, a leavening agent in an amount of 1 to 6 parts by weight [sodium acid pyrophosphate (Yeonglim Chemical, Korea) Israel) in an amount of greater than 0 to 2 parts by weight, sodium hydrogen carbonate (Yeonglim Chemical, USA) in an amount of greater than 0 to 2 parts by weight, monobasic calcium phosphate (Gwangilfood, Korea) in an amount of greater than 0 to 2 parts by weight], white sugar (CJ CheilJedang, Korea) in an amount of 1 to 10 parts by weight, refined salt (Hanjusalt, Korea) in an amount of greater than 0 to 5 parts by weight, an emulsifier (Yee Yon Chemical, Malaysia) in an amount of greater than 0 to 2 parts by weight, and a sweetener (Macrocare, Korea) in an amount of greater than 0 to 2 parts by weight were each weighed. The weighed raw materials were mixed to prepare a premix.

[0101] (2) Preparation of Dough

[0102] In the prepared premix (solid raw material), a liquid raw material including soybean oil, water, and vegetable oil (CJ CheilJedang) in an amount of 1 to 35 parts by weight was weighed with respect to 100 parts by weight of dough, and added to the premix, and then evenly mixing at a low rate for 1 to 10 minutes to prepare a dough.

[0103] (3) Panning and Ovening

[0104] The dough prepared by mixing was subjected to panning in an amount of 1 to 3 kg with respect to a flat iron plate. The dough subjected to panning was subjected to ovening in an oven preheated to 100 to 200 C. for 30 to 120 minutes and then sufficiently cooled.

[0105] (4) Pulverizing

[0106] The cooled dough after the ovening was pulverized at a rate of 3.5 to 30 Hz, using a 1 to 20 mm mesh net. The pulverized breadcrumbs were used as without further treatment or were additionally dried at 50 to 150 C.

Experimental Example 1: Evaluation on Characteristics of Breadcrumbs

[0107] For comparison with the breadcrumbs of the present invention, commercially available breadcrumbs, frying mix, and soboru products were selected. In addition, for comparison in regard to quality inspection and characteristics, grain size distribution, moisture content, water activity, color, and TA analysis were performed on the breadcrumbs of the present invention and the selected products.

Experimental Example 1-1. Raw Materials of Commercially Available Breadcrumbs, Frying Mix, and Soboru, and a Preparation Method

[0108] (1) Breadcrumbs

[0109] The product name is Beksul breadcrumbs (producer: BK), distributed at room temperature, a food type of processed grain products, and used as breader. Raw materials such as flour in an amount of 90 wt % or greater, glucose in an amount of 1 to 2 wt %, food shortening in an amount of 1 to 2 wt %, refined salt in an amount of 1 to 2 wt %, yeast (yeast, sorbitan monostearate, vitamin C), and a mixed agent (starch, calcium sulfate, refined salt, ammonium chloride, vitamin C) are used for preparation. Preparation processes include weighing, mixing, panning, fermenting, ovening, cooling, aging, pulverizing, and packaging.

[0110] (2) Frying Mix

[0111] The product name is Beksul Frying mix (producer: CJ CheilJedang Yeongdeungpo Factory), distributed at room temperature, a food type of processed grain products, and used as dough. Raw materials such as powder materials (flour and starch) in an amount of 90 wt % or greater, corn flour, synthetic leavening agent (sodium hydrogen carbonate, sodium acid pyrophosphate, starch, monobasic calcium phosphate, calcium stearate), refined salt, fried rice flour, garlic powder concentrates, onion powder mix, and pepper powder are used for preparation. Preparation processes include weighing, mixing, and packaging.

[0112] (3) Soboru

[0113] The product name is soboru powder dough (producer: Seoul-Food), is distributed in the freezer, is a type of bread, is a frozen food that is consumed after heating, and is used as topping. Raw materials such as flour in an amount of 40 to 50 wt %, white sugar in an amount of 15 to 25 wt %, fat and oils (processed butter, vegetable oil, processed oil, palm oil, peanut butter) in an amount of 20 to 40 wt %, an emulsifier, whey powder, corn powder, whole egg liquid, a mixed agent, food additives (synthetic leavening agent), and sodium hydrogen carbonate are used for preparation. Preparation processes include weighing, mixing, and packaging.

Experimental Example 1-2. Method of Evaluating Characteristics of Breadcrumbs

[0114] (1) Determination of Grain Size Distribution

[0115] Experimental sieves (Cheonggye Commercial Corporation, Korea) having a sieve size of 1 mm (No. 18), 2 mm (No. 10), and 3.35 mm (No. 6) were sequentially stacked and 100 g of sample was shifted manually for 30 seconds. After the sifting was completed, the weight of grains filtered for each sieve was determined and a calculated distribution value was reported.

[0116] (2) Determination of Moisture Content

[0117] 25 g of sample was repeatedly determined three times through a method of atmospheric pressure heating and drying, and an average value was reported.

[0118] (3) Determination of Water Activity

[0119] A certain amount of sample was analyzed, using a water activity meter, Dew Point Water Activity Meter (Aqualab 4TE, USA), and a value was reported.

[0120] (4) Determination of Chromaticity

[0121] 30 g of sample was deep-fried for 90 seconds in soybean oil (CJ CheilJedang, Korea) preheated to 170 C. The sample before and after cooking was analyzed, using a colorimetry spectrophotometer CM-3500d (Minolta, Japan), and L (brightness), a (redness), and b (yellowness) values were reported.

[0122] (5) Determination of TA

[0123] A certain amount of sample was analyzed, using a Texture Analyzer TA XT-Plus (Stable Micro System, UK). TA analysis conditions were in accordance with AACC 74-09 Standard Method, and detailed standards are shown in Table 1 below. During the TA analysis, a compression force value, an average value, and a standard deviation were reported.

TABLE-US-00001 TABLE 1 Probe Round, 35 mm Mode Measure force in compression Option Return to start Pre-test speed 1.0 mm/s Test speed 1.7 mm/s Post-test speed 10.0 mm/s Strain 40% Trigger Type Auto-5 g Tare Mode Auto Data Acquisition Rate 250 pps

Experimental Example 1-3. Results of Evaluating Characteristics of Breadcrumbs

[0124] (1) Results of Determining Grain Size Distribution

[0125] The results of determining the grain size distribution of the breadcrumbs of the present application and the products (breadcrumbs, frying mix, soboru) from other manufacturers are shown in Table 2 below.

[0126] In Table 2, S breader is the breadcrumbs of the present application. In the S breader, grains having a size of 2 mm or greater take up about 65.9 wt % and grains having a size of 3.35 mm or greater take up about 29.7 wt %, and accordingly, it is determined that the S breader has a significantly high proportion of greater bread grains than those of breadcrumbs, frying mix, and soboru from other manufacturers.

[0127] (2) Results of Determining Moisture Content

[0128] The results of determining the moisture content of the breadcrumbs of the present application and the products (breadcrumbs, frying mix, soboru) from other manufacturers are shown in Table 3 below.

TABLE-US-00002 TABLE 3 Item S breader Breadcrumbs Frying mix Soboru Moisture 7.57 6.92 12.23 12.59 content 7.52 6.95 12 12.66 (%) 7.2 6.97 12.06 12.29 Average 7.43 6.95 12.10 12.51 (% )

[0129] In Table 3, S breader is the breadcrumbs of the present application. The S breader had an average moisture content of 7.43%, which was slightly higher than the breadcrumbs from other manufacturers, and it was found that the S breader had a moisture content, which was about 4 to 5% lower than frying mix and soboru from other manufacturers.

[0130] (3) Results of Determining Water Activity

[0131] The results of determining the water activity of the breadcrumbs of the present application and the products (breadcrumbs, frying mix, soboru) from other manufacturers are shown in Table 4 below.

TABLE-US-00003 TABLE 4 Item S breader Breadcrumbs Frying mix Soboru Aw 0.5070 0.5556 0.5888 0.7496

[0132] In Table 4, S breader is the breadcrumbs of the present application. The S breader had a water activity of 0.507 Aw, which was about 0.04 to 0.24 lower than breadcrumbs, frying mix, and soboru from other manufacturers.

[0133] (4) Results of Determining Chromaticity

[0134] The results of determining the chromaticity of the breadcrumbs of the present application and the products (breadcrumbs, frying mix, soboru) from other manufacturers are shown in Table 5 below.

[0135] In Table 5, S breader is the breadcrumbs of the present application. The S breader had a bright yellow color, and the brightness thereof was the highest before and after frying at 170 C. for 90 seconds, compared to breadcrumbs and soboru.

[0136] (5) Results of Determining TA

[0137] The results of determining the TA values of the breadcrumbs of the present application and the products (breadcrumbs, frying mix, soboru) from other manufacturers are shown in Table 6 below.

TABLE-US-00004 TABLE 6 S breader Breadcrumbs Frying mix Soboru peak peak peak peak peak peak peak peak count + force count + force count + force count + force Item ( ea) (g .Math. sec) ( ea) (g .Math. sec) ( ea) (g .Math. sec) (ea) (g .Math. sec) TA 40 2311.02 40 2716.43 4 2677.69 2 480.59 42 1806.64 30 4309.41 4 2954.68 2 1477.17 43 2176.96 4.6 3053.98 2 2836.00 2 1014.75 Average 41.67 2098.21 38.67 3359.94 3.33 2822.79 2.00 990.87 Standard 1.53 261.25 8.08 839.40 1.16 138.97 0.00 498.67 deviation Coefficient 3.67 12.45 20.90 24.98 34.64 4.92 0.00 50.33 of variation

[0138] In Table 6, S breader is the breadcrumbs of the present application. In the TA analysis, the S breader has an average count of peaks of about 42, which was about 3 to 40 more than breadcrumbs, frying mix, and soboru, and had an average peak force of 2098, which was higher than soboru and lower than breadcrumbs and frying mix. Accordingly, the breadcrumbs of the present application was determined to be crispier than typical breadcrumbs, frying mix, and soboru.

Experimental Example 2: Evaluation of Quality of Breadcrumbs after Cooking

[0139] Evaluation of quality after cooking was performed on the breadcrumbs of the present application and commercially available breadcrumbs of other manufacturers. The breadcrumbs of other manufacturers used Beksul breadcrumbs (producer: BK) used in Experimental Example 1. The cooking was performed using a method of deep frying at 165 C. for 2 minutes and 30 seconds.

Experimental Example 2-1. Method of Evaluating Quality of Products after Cooking

[0140] (1) Determination of Moisture Content

[0141] 5 g of sample was determined, using an infrared moisture meter and a value determined at 105 C. for 50 minutes was reported.

[0142] (2) Determination of TA

[0143] The deep-fried sample was determined three times, using a TA instrument and an average value was reported. Analysis conditions of TA are presented in Table 7 below.

TABLE-US-00005 TABLE 7 Probe Round, 35 mm Mode Measure force in compression Option Return to start Pre-test speed 1.0 mm/s Test speed 1.7 mm/s Post-test speed 10.0 mm/s Distance 3 mm Trigger Type Auto-5 g Tare Mode Auto Data Acquisition Rate 250 pps

Experimental Example 2-2. Results of Evaluating Quality of Products after Cooking

[0144] (1) Results of Determining Moisture Content

[0145] The results of determining the moisture content after cooking for the breadcrumbs S breader of the present application and the breadcrumbs of other manufacturers are shown in Table 8 and FIG. 1 below.

TABLE-US-00006 TABLE 8 Right after Item cooking 1 hr 2 hrs 3 hrs 4 hrs S breader Moisture 0.58 0.82 1.19 1.22 1.47 content (%) Breadcrumbs Moisture 0.91 1.17 1.7 1.64 1.99 content (%)

[0146] In Table 8, the S breader is the breadcrumbs of the present application, and the S breader after cooking had a lower moisture content of about 0.3 to 0.5% and also showed a lower increase in moisture content than the breadcrumbs of other manufacturers.

[0147] (2) Results of Determining TA

[0148] The results of determining TA after cooking for the breadcrumbs S breader of the present application and the breadcrumbs of other manufacturers are shown in Table 9 below, and the result data of determining TA are shown in a graph in FIG. 2.

TABLE-US-00007 TABLE 9 Right after cooking 1 hr 2 hrs 3 hrs 4 hrs peak peak peak peak peak peak peak peak peak peak Item count force count force count force count force count force {circle around (1)} S breader TA 21.000 670.606 19.000 599.654 29.000 1712.110 35.000 1647.920 19.000 1869.320 30.000 709.286 22.000 520.752 26.000 825.799 19.000 853.563 25.000 1796.944 21.000 767.898 32.000 1180.679 24.000 944.923 29.000 985.620 27.000 1946.798 Average 24.000 715.930 24.333 767.028 26.333 1160.944 27.667 1162.368 23.667 1871.021 Standard 5.196 48.985 6.807 360.398 2.517 481.026 8.083 425.653 4.163 74.941 deviation {circle around (2)} Breadcrumbs TA 15.000 233.858 20.000 433.307 18.000 383.356 13.000 116.276 14.000 252.723 15.000 262.808 23.000 457.037 20.000 146.413 20.000 532.854 15.000 298.996 17.000 232.434 20.000 510.904 23.000 480.292 14.000 242.401 20.000 274.080 Average 15.66 243.033 21.000 467.083 20.333 336.687 15.667 297.177 16.333 275.266 Standard 1.155 17.140 1.732 39.762 2.517 171.762 3.786 213.623 3.215 23.159 deviation

[0149] In Table 9, the S breader is the breadcrumbs of the present application, and when determined after cooking, the S breader showed a higher count of peaks than breadcrumbs, and increased up to 3 hours and then decreased thereafter. These results indicate that the S breader is crispier after cooking than breadcrumbs, and remains crispy longer. When determining TA after cooking, the S breader showed a higher peak force than the breadcrumbs. In addition, compared to the breadcrumbs whose force increased up to 1 hour and then decreased thereafter, the force of the S breader steadily increased and the hardness thereof appeared stronger even after cooking, indicating that the strong hardness remained for a long period of time.

[0150] Although representative examples of the present application have been described above, the scope of the present application is not limited to the specific examples as described above, a person skilled in the art may modify the present application within the scope described in the claims of the present application.