Breadcrumb mix
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.
1. A breadcrumb mix comprising:
50 to 95% by mass of breadcrumbs; and
3 to 70 parts by mass of a breadcrumb modifier attached to surfaces of the breadcrumbs, relative to 100 parts by mass of the breadcrumbs,
wherein the breadcrumb modifier comprises 20% by mass or more of a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch, and 5 to 80% by mass in total of at least one selected from the group consisting of a protein material and a thickener.
2. A method for producing a cooked breaded food, the method comprising:
attaching the breadcrumb mix of claim 1 directly to a surface of a food material; and
baking or deep-frying, with oil, the food material having the breadcrumb mix attaching thereto.
3. A method for producing a breadcrumb mix, the method comprising attaching a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch to surfaces of breadcrumbs.
4. The method of claim 3 , wherein the attaching involves attaching a composition comprising the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch to the surfaces of the breadcrumbs, and the composition further comprises at least one selected from the group consisting of a protein material and a thickener.
5. The method of claim 4 , wherein the composition comprises 20% by mass or more of the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch, and
5 to 80% by mass in total of at least one selected from the group consisting of the protein material and the thickener.
6. The method of claim 4 , wherein the composition is in powder form.
7. The method of claim 4 , wherein 3 to 70 parts by mass of the composition is attached to 100 parts by mass of the breadcrumbs.
8. The method of claim 3 , wherein the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch is in powder form.
9. The method of claim 3 , wherein 3 to 70 parts by mass of the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch is attached to 100 parts by mass of the breadcrumbs.
10. A method for modifying breadcrumbs, comprising attaching a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch to surfaces of the breadcrumbs.
11. The method of claim 10 , wherein the attaching involves attaching a composition comprising the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch to the surfaces of the breadcrumbs, and the composition further comprises at least one selected from the group consisting of a protein material and a thickener.
12. The method of claim 11 , wherein the composition comprises 20% by mass or more of the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch, and
5 to 80% by mass in total of at least one selected from the group consisting of the protein material and the thickener.
13. The method of claim 11 , wherein the composition is in powder form.
14. The method of claim 11 , wherein 3 to 70 parts by mass of the composition is attached to 100 parts by mass of the breadcrumbs.
15. The method of claim 10 , wherein the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch is in powder form.
16. The method of claim 10 , wherein 3 to 70 parts by mass of the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch is attached to 100 parts by mass of the breadcrumbs.