Bread crumb-coated food item and methods of making
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.
1. A breadcrumb-coated food item comprising breadcrumbs having a grain size distribution in which the proportion of a fraction of breadcrumbs that have a grain size of 2.36 mm or more is 8 to 21 mass % and the proportion of a fraction of breadcrumbs that have a grain size of 1.18 mm or less is 22 to 45 mass %, and having a bulk density of 270 to 600 ml/100 g,
wherein the breadcrumbs are formed by drying undried breadcrumbs obtained by crumbling a loaf of bread, and
wherein the breadcrumbs are directly attached to the surface of a food material.
2. A breadcrumb-coated food item comprising a breadcrumb mix comprising breadcrumbs having a grain size distribution in which the proportion of a fraction of breadcrumbs that have a grain size of 2.36 mm or more is 8 to 21 mass % and the proportion of a fraction of breadcrumbs that have a grain size of 1.18 mm or less is 22 to 45 mass %, and having a bulk density of 270 to 600 ml/100 g,
wherein the breadcrumbs are formed by drying undried breadcrumbs obtained by crumbling a loaf of bread, and
wherein the breadcrumb mix is directly attached to the surface of a food material.
3. A method of producing a breadcrumb-coated food item in which breadcrumbs or a breadcrumb mix is directly applied to the surface of a food material, wherein the breadcrumbs or breadcrumb mix have a grain size distribution in which the proportion of a fraction of breadcrumbs that have a grain size of 2.36 mm or more is 8 to 21 mass % and the proportion of a fraction of breadcrumbs that have a grain size of 1.18 mm or less is 22 to 45 mass %, and having a bulk density of 270 to 600 ml/100 g,
wherein the breadcrumbs are formed by drying undried breadcrumbs obtained by crumbling a loaf of bread.