Spice or herb-containing bread crumbs that are baked and crushed products of a bread dough containing at least one kind of spice or herb. A bread crumb mix or a batter for fried food containing the spice or herb-containing bread crumbs. A method for producing a fried food product, the method comprising frying a food ingredient to which the spice or herb-containing bread crumbs adhere.

A method for producing a modified wheat flour of the present invention includes a first heating step of heating a raw material wheat flour under hermetically sealed conditions so that the temperature of the raw material wheat flour exceeds 100? C. and a second heating step of heating the raw material wheat flour from the first heating step under atmospheric pressure conditions so that the temperature of the raw material wheat flour is in a range of 90? C. to 120? C. Preferably, the method includes a step of adjusting the moisture content of the raw material wheat flour to 12 to 22 mass % prior to the first heating step. According to the present invention, it is possible to produce fried coated food in which a coating has excellent adhesion to a solid ingredient and also has an excellent texture.

A method for producing a modified wheat flour of the present invention includes a first heating step of heating a raw material wheat flour under hermetically sealed conditions so that the temperature of the raw material wheat flour exceeds 100? C. and a second heating step of heating the raw material wheat flour from the first heating step under atmospheric pressure conditions so that the temperature of the raw material wheat flour is in a range of 90? C. to 120? C. Preferably, the method includes a step of adjusting the moisture content of the raw material wheat flour to 12 to 22 mass % prior to the first heating step. According to the present invention, it is possible to produce fried coated food in which a coating has excellent adhesion to a solid ingredient and also has an excellent texture.

A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

A food composition comprising meat or meat substitute, and transglutaminase-treated proteins.

Provided is a breadcrumb mix that enables production of cooked breaded food having good appearance and texture. A breadcrumb modifier contains a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch. The breadcrumb mix contains the breadcrumb modifier.

Provided is a breadcrumb mix that enables production of cooked breaded food having good appearance and texture. A breadcrumb modifier contains a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch. The breadcrumb mix contains the breadcrumb modifier.

A coating material for fried food containing an oil-and-fat processed acetylated starch. The oil-and-fat processed acetylated starch has the following properties: when the viscosity of an aqueous suspension containing the oil-and-fat processed acetylated starch is measured by a Rapid Visco Analyzer (RVA), the viscosity of the aqueous suspension when reaching 95 C. is lower than the viscosity of the aqueous suspension immediately after being maintained at 95 C. for 5 minutes, in which for the viscosity measurement of the aqueous suspension, the aqueous suspension contains 6 parts by mass of the oil-and-fat processed acetylated starch per 100 parts by mass of water, and the temperature of the aqueous suspension is first maintained at 50 C. for 1 minute, then the temperature is raised to 95 C. over 7 minutes and 30 seconds, and then the temperature is maintained at 95 C. for 5 minutes.

A coating material for fried food containing an oil-and-fat processed acetylated starch. The oil-and-fat processed acetylated starch has the following properties: when the viscosity of an aqueous suspension containing the oil-and-fat processed acetylated starch is measured by a Rapid Visco Analyzer (RVA), the viscosity of the aqueous suspension when reaching 95 C. is lower than the viscosity of the aqueous suspension immediately after being maintained at 95 C. for 5 minutes, in which for the viscosity measurement of the aqueous suspension, the aqueous suspension contains 6 parts by mass of the oil-and-fat processed acetylated starch per 100 parts by mass of water, and the temperature of the aqueous suspension is first maintained at 50 C. for 1 minute, then the temperature is raised to 95 C. over 7 minutes and 30 seconds, and then the temperature is maintained at 95 C. for 5 minutes.

The present invention relates to methods for processing foodstuff wherein, after exposure of said processed foodstuff to microwaves, a crispy, crunchy or crusty foodstuff is obtained. The present invention further relates to granulates which can be used in the present methods and crispy, crunchy or crusty foodstuff obtainable by the present methods. Specifically, the present invention relates to methods for processing foodstuff comprising the steps of a) providing a foodstuff; b) coating the foodstuff with a dry powder or granulate being comprised of 5 wt % to 50 wt % dextrin; c) exposing the granulate coated foodstuff to water, or water vapour during 0.1 to 10 seconds; and d) backing, flying or boiling the water, or water vapour, exposed foodstuff.