A dough for the production of an outer casing for a snack product including the ingredients: crumbs of a previously made bakery product; fat component; liquid component; emulsifier; and raising agent, wherein the proportion of the crumbs is between 20% by weight and 60% by weight.

The present invention relates to compositions comprising RS4 resistant starch. The compositions of the present invention are for use in preparing textured crumb products via high pressure short time (HPST) extrusion for coating frozen and refrigerated food products.

A mix for fried food contains 20 mass % or more of a high-fiber resistant starch having a dietary fiber content of 60 mass % or higher. The mix for fried food is rich in dietary fiber and therefore beneficial as a healthy low-carb foodstuff and yet enables making fried food with the coating of which has a non-sticky, brittle, and crisp texture and also maintains such a pleasant texture even after an elapse of a certain period of time from the cooking or when reheated, e.g., in a microwave oven. Also disclosed are a batter containing 100 parts by mass of the mix and 100 to 1000 parts by mass of a liquid, and a method for making fried food including the steps of coating a food with the batter and cooking the coated food.

A mix for fried food contains 20 mass % or more of a high-fiber resistant starch having a dietary fiber content of 60 mass % or higher. The mix for fried food is rich in dietary fiber and therefore beneficial as a healthy low-carb foodstuff and yet enables making fried food with the coating of which has a non-sticky, brittle, and crisp texture and also maintains such a pleasant texture even after an elapse of a certain period of time from the cooking or when reheated, e.g., in a microwave oven. Also disclosed are a batter containing 100 parts by mass of the mix and 100 to 1000 parts by mass of a liquid, and a method for making fried food including the steps of coating a food with the batter and cooking the coated food.

A breadcrumb mix that successfully provides high-quality breaded and cooked food with good appearance and texture is provided. The breadcrumb mix comprises a breadcrumb modifier containing from 20 to 90 mass % of a protein material, from 1 to 60 mass % of a thickener, and from 0.1 to 5 mass % of an oil or fat. The breadcrumb mix comprises from 5 to 40 parts by mass of the breadcrumb modifier relative to 100 parts by mass of breadcrumbs.

A breadcrumb mix that successfully provides high-quality breaded and cooked food with good appearance and texture is provided. The breadcrumb mix comprises a breadcrumb modifier containing from 20 to 90 mass % of a protein material, from 1 to 60 mass % of a thickener, and from 0.1 to 5 mass % of an oil or fat. The breadcrumb mix comprises from 5 to 40 parts by mass of the breadcrumb modifier relative to 100 parts by mass of breadcrumbs.

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

A batter for a deep-fried food product, containing a non-gelatinized starch, an emulsifier, an oil or fat, and water, in which a content of the water relative to the non-gelatinized starch is 60 to 100 parts by mass relative to 100 parts by mass of the non-gelatinized starch is disclosed. By using this batter, excellent eating texture of a coating can be maintained in a deep-fried food product.

Breadcrumbs have a grain size distribution in which the proportion of a fraction of breadcrumbs that have a grain size 2.36 mm is 8-21 mass % and the proportion of a fraction of breadcrumbs that have a grain size 1.18 mm is 45 mass %, and have a bulk density of 270-600 ml/100 g. A breadcrumb powder shaker container includes: the breadcrumbs or breadcrumb mix; and a shaker container containing a breadcrumb powder to be shaken out including the breadcrumbs or the breadcrumb mix, the shaker container having a shake-out hole. The shake-out hole has a maximum diametric length of 10-55 mm. This enables simply applying the breadcrumbs or the breadcrumb mix directly to a food material, enabling a high-quality cooked breadcrumb-coated food item, while retaining the flavor of the food material to a high level irrespective of the amount of oil used in deep frying.