BREADCRUMB MIX

Abstract

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.

Claims

1. A breadcrumb mix, comprising from 5 to 40 parts by mass of a breadcrumb modifier relative to 100 parts by mass of breadcrumbs, the breadcrumb modifier comprising: 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.

2. The breadcrumb mix according to claim 1, wherein the breadcrumb modifier comprises from 55 to 80 mass % of the protein material and from 10 to 40 mass % of the thickener.

3. The breadcrumb mix according to claim 1, wherein the protein material is one or more selected from the group consisting of wheat protein, egg protein, lactoprotein, and soybean protein.

4. The breadcrumb mix according to claim 1, wherein the thickener is one or more selected from the group consisting of pregelatinized starch, glucomannan, agar, curdlan, sodium alginate, carrageenan, and gellan gum.

5. The breadcrumb mix according to claim 1, wherein the oil or fat is a vegetable oil or fat.

6. The breadcrumb mix according to claim 1, wherein the breadcrumb modifier comprises from 80 to 100 mass % in total of the protein material, the thickener, and the oil or fat.

7. The breadcrumb mix according to claim 1 any one of claims 1 to 6, wherein the breadcrumb modifier is a powder.

8. The breadcrumb mix according to claim 7, wherein the powder has an average particle size of from 20 to 500 m.

9. (canceled)

10. The breadcrumb mix according to claim 1, wherein the breadcrumb mix comprises from 71 to 95 mass % of the breadcrumbs.

11. The breadcrumb mix according to claim 1, wherein the mix comprises from 1 to 36 parts by mass of the protein material, from 0.05 to 24 parts by mass of the thickener, and from 0.005 to 2 parts by mass of the oil or fat relative to 100 parts by mass of the breadcrumbs.

12. The breadcrumb mix according to claim 1, wherein the breadcrumb modifier is attached to the surfaces of the breadcrumbs.

13. The breadcrumb mix according to claim 1, wherein the mix has an average particle size of from 100 m to 7 mm.

14. A breaded and cooked food, comprising the breadcrumb mix according to claim 1 attached thereto.

15. A method of making breaded and cooked food, the method comprising: directly attaching the breadcrumb mix according to claim 1 to the surface of a food item; and baking or frying, using oil, the food item to which the breadcrumb mix has been attached.

16. A method of making a breadcrumb mix, the method comprising blending 100 parts by mass of breadcrumbs with from 5 to 40 parts by mass of a breadcrumb modifier comprising: 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.

17. The method according to claim 16, wherein the breadcrumb mix comprises 71 to 95 mass % of the breadcrumbs.

18. The method according to claim 16, wherein the breadcrumb mix comprises from 1 to 36 parts by mass of the protein material, from 0.05 to 24 parts by mass of the thickener, and from 0.005 to 2 parts by mass of the oil or fat relative to 100 parts by mass of the breadcrumbs.

19. The method according to claim 16, comprising: mixing from 20 to 90 mass % of the the protein material, from 1 to 60 mass % of the thickener, and from 0.1 to 5 mass % of the oil or fat to prepare the breadcrumb modifier; and blending from 5 to 40 parts by mass of the breadcrumb modifier with 100 parts by mass of the breadcrumbs.

20. The method according to claim 19, wherein the breadcrumb modifier is attached to the surfaces of the breadcrumbs by blending the breadcrumbs with the breadcrumb modifier.

21. (canceled)

22. The method according to claim 16, wherein the breadcrumb modifier comprises from 80 to 100 mass % in total of the protein material, the thickener and the oil or fat.

23. The method according to claim 16, wherein the breadcrumb modifier is a powder.

24. The method according to claim 23, wherein the powder has an average particle size of from 20 to 500 m.

Description

EXAMPLES

[0038] Below are listed the materials used to make breadcrumb mixes according to the examples.

[0039] Wheat gluten (A-Glu G supplied by GLICO NUTRITION CO., LTD.)

[0040] Dried egg white (Dried white egg supplied by Kewpie Corporation)

[0041] Pregelatinized starch (Matsunolin supplied by Matsutani Chemical Industry Col, Ltd.)

[0042] Non-pregelatinized starch (Nisshoku Corn Starch supplied by NIHON SHOKUHIN KAKO CO., LTD.)

[0043] Glucomannan (Super Mannan supplied by Ogino Shoten KK)

[0044] Powdered oil or fat (Shortening supplied by TAIYO YUSHI CORP.)

[0045] Wheat flour (Flour supplied by Nisshin Seifun Group Inc.)

[0046] Breadcrumbs (Dried breadcrumbs supplied by FRYSTAR)

Production Examples 1-4

[0047] A protein material (wheat gluten or dried egg white), a thickener (glucomannan or pregelatinized starch), and powdered oil or fat were evenly mixed, respectively, in amounts shown in Table 1 to obtain mixtures (breadcrumb modifiers). Dried breadcrumbs and the mixtures were mixed at the ratio of 100:20 (mass ratio) to obtain breadcrumb mixes.

Comparative examples 1-7

[0048] The materials shown in Table 1 were evenly mixed to obtain mixtures not containing one of the protein material, thickener, and powdered oil or fat. Dried breadcrumbs and the mixtures were mixed at the ratio of 100:20 (mass ratio) to obtain breadcrumb mixes.

Test Example 1

[0049] The breadcrumb mixes of the production examples 1 to 4 and the comparative examples 1 to 7 were flatly spread in trays, and pieces of pork loin (approximately 1.2 cm in thickness, approximately 100 g per piece) were placed thereon and turned upside down several times to attach the mixes to all over their surfaces. The obtained pieces were deep-fried for three minutes in an oil pan heated to 170 C. to obtain pork cutlets. The obtained pork cutlets were subjected to the following evaluation in regard to their appearances and textures, which was conducted by 10 trained panelists. Then, average scores were calculated. Table 1 shows an obtained result.

[0050] (Evaluation Criteria for Appearance)

[0051] Grade 5: Very good; meat overall evenly coated with the breadcrumb, good Kendachi, even color of the fried food

[0052] Grade 4: Good; meat overall coated with the breadcrumb, good Kendachi, almost even color of the fried food

[0053] Grade 3: Fair; meat partly thinly coated with the breadcrumb, almost even color of the fried food.

[0054] Grade 2: Bad; meat partly thinly coated with the breadcrumb, uneven color of the fried food.

[0055] Grade 1: Very bad; meat partly thinly coated with the breadcrumb or partly breadcrumb removing from the meat, uneven color of the fried food.

[0056] (Evaluation Criteria for Texture)

[0057] Grade 5: Very good; very crispy texture that goes well with meat's flavor

[0058] Grade 4: Good; rather crispy texture that goes with meat's flavor

[0059] Grade 3: Fair; rather unsatisfactory crispiness, rather hard meat

[0060] Grade 2: Bad; unsatisfactory crispiness, hard meat

[0061] Grade 1: Very bad; no crispness, dry and hard meat

TABLE-US-00001 TABLE 1 Mixture Production examples Comparative examples Composition (mass %) 1 2 3 4 1 2 3 4 5 6 7 Wheat gluten 70 70 70 70 70 30 99 Dried egg white 70 70 49 Glucomannan 29 29 30 Pregelatinized starch 29 29 30 70 99 Non-pregelatinized 29 50 starch Powdered oil or fat 1 1 1 1 1 1 1 1 Total 100 100 100 100 100 100 100 100 100 100 100 Mixing ratio of 100:20 100:20 100:20 100:20 100:20 100:20 100:20 100:20 100:20 100:20 100:20 breadcrumbs and mixture Appearance 4.4 4.6 4.3 4.4 2.8 2.5 2.5 2.5 2.3 2.5 1.9 Texture 4.4 4.7 4.2 4.4 3.2 2.7 2.7 2.2 2.6 1.8 2.2

Test Example 2

[0062] Breadcrumb mixes 1 to 6 were made similarly to the production examples 1 to 4, except that the mixture compositions were changed as shown in Table 2. As in the test example 1, pork cutlets were obtained with these mixes and then evaluated. Table 2 shows an obtained result. Table 2 shows the result of the making example 1 again.

TABLE-US-00002 TABLE 2 Mixture Mix Composition Production (mass %) 1 2 3 example 1 4 5 6 Wheat gluten 17 20 55 70 80 90 93 Pregelatinized 29 29 29 29 19 9 6 starch Powdered oil or 1 1 1 1 1 1 1 fat Wheat flour 53 50 15 Total 100 100 100 100 100 100 100 Mixing ratio of 100: 100: 100: 100: 100: 100: 100: breadcrumbs and 20 20 20 20 20 20 20 mixture Appearance 3.4 3.8 4.2 4.4 4.4 4.2 3.6 Texture 3.1 3.7 4.1 4.4 4.1 3.8 2.9

Test Example 3

[0063] Breadcrumb mixes 7 to 12 were made similarly to the production examples 1 to 4, except that the mixture compositions were changed as shown in Table 3. As in the test example 1, pork cutlets were obtained with these mixes and then evaluated. Table 3 shows an obtained result. Table 3 shows the result of the making example 1 again.

TABLE-US-00003 TABLE 3 Mixture Mix Composition Production (mass %) 7 8 9 example 1 10 11 12 Wheat gluten 70 70 70 70 59 39 33 Pregelatinized 0.5 1 10 29 40 60 66 starch Powdered oil or fat Wheat flour 28.5 28 19 Total 100 100 100 100 100 100 100 Mixing ratio to 100:20 100:20 100:20 100:20 100:20 100:20 100:20 mixture Appearance 3.6 3.9 4.2 4.4 4.1 3.8 3.3 Texture 3.0 3.6 4.1 4.4 4.2 3.9 3.6

Test Example 4

[0064] Breadcrumb mixes 13 to 18 were made similarly to the production examples 1 to 4, except that the mixture compositions were changed as shown in Table 4. As in the test example 1, pork cutlets were obtained with these mixes and then evaluated. Table 4 shows an obtained result. Table 4 shows the result of the making example 1 again.

TABLE-US-00004 TABLE 4 Mixture Mix Composition Production (mass %) 13 14 15 example 1 16 17 18 Wheat gluten 70 70 70 70 70 70 70 Pregelatinized 29.95 29.9 29.7 29 27 25 24 starch Powdered oil or 0.05 0.1 0.3 1 3 5 6 fat Total 100 100 100 100 100 100 100 Mixing ratio of breadcrumbs and 100:20 100:20 100:20 100:20 100:20 100:20 100:20 mixture Appearance 3.6 4.0 4.1 4.4 4.0 3.7 3.3 Texture 3.4 3.7 4.1 4.4 4.2 3.9 3.5

Test Example 5

[0065] Breadcrumb mixes 19 to 26 were made similarly to the production example 1, except that mixing ratios of the breadcrumbs and mixtures were changed. For comparison, breadcrumb mixes 27 to 38 were also made, which had mixture-breadcrumb mixing ratios similar to the breadcrumb mixes 19 to 26 and mixture compositions that differed from the mixes 19 to 26. As in the test example 1, pork cutlets were obtained with these breadcrumb mixes and then evaluated. Tables 5 and 6 show obtained results. Table 5 shows the result of the making example 1 again, and Table 6 shows the results of the mixes 1, 6, 7, and 12 again.

TABLE-US-00005 TABLE 5 Mixture Mix Composition Production (mass %) 19 20 21 example 1 22 23 24 25 26 Wheat gluten 70 70 70 70 70 70 70 70 70 Pregelatinized 29 29 29 29 29 29 29 29 29 starch Powdered oil 1 1 1 1 1 1 1 1 1 or fat Wheat flour Total 100 100 100 100 100 100 100 100 100 Mixing ratio 100:2 100:5 100:10 100:20 100:25 100:30 100:35 100:40 100:45 of breadcrumbs and mixture Appearance 3.2 4.0 4.3 4.4 4.3 4.2 4.1 4.0 3.3 Texture 3.3 4.0 4.2 4.4 4.3 4.1 4.0 3.9 3.2

TABLE-US-00006 TABLE 6 Mixture Composition Mix (mass %) 27 6 28 29 30 7 31 32 Wheat 93 93 93 70 70 70 70 70 gluten Pre- 6 6 6 0.5 0.5 0.5 0.5 0.5 gelatinized starch Powdered 1 1 1 1 1 1 1 1 oil or fat Wheat flour 28.5 28.5 28.5 28.5 28.5 Total 100 100 100 100 100 100 100 100 Mixing 100:2 100:20 100:35 100:2 100:5 100:20 100:30 100:35 ratio of breadcrumbs and mixture Appearance 2.1 3.6 2.7 2.3 2.9 3.6 3.0 2.6 Texture 1.7 2.9 2.6 2.5 2.7 3.0 3.0 2.8 Mixture Composition Mix (mass %) 33 12 34 35 36 1 37 38 Wheat 33 33 33 17 17 17 17 17 gluten Pre- 66 66 66 29 29 29 29 29 gelatinized starch Powdered 1 1 1 1 1 1 1 1 oil or fat Wheat flour 53 53 53 53 53 Total 100 100 100 100 100 100 100 100 Mixing 100:2 100:20 100:35 100:2 100:5 100:20 100:30 100:35 ratio of breadcrumbs and mixture Appearance 1.8 3.3 2.1 2.4 2.9 3.4 2.9 2.6 Texture 1.8 3.6 2.3 2.2 2.6 3.1 2.7 2.3