Nisshin Foods Inc.

Nisshin Seifun Welna Inc.

Michihiro Sakakibara

Shuhei Yamazaki

Miwa Takahashi

Masato Ohmura

Mie Obara

Satomi Nozaki

Masato Omura

Yasuyuki Yoshioka

Yoshihito Ueki

Souichiro Hiwatashi

Ryosuke Fujimura

Tatsunori Nishide

Noriko Sakamoto

Tetsuya Mitsuoka

Shinichi Fukudome

Shin-ichi Fukudome

Koji Ishizuka

Takashi Horimizu

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.

Breadcrumb mix

Cap of a dispensing container

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 &#x2264;1.18 mm is &#x2264;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.

Bread crumb-coated food item and methods of making

Container

A cereal flour composition is made by subjecting a mixture to a heating treatment, the mixture including: a cereal flour; and 0.2-10 parts by mass of an emulsifier with respect to 100 parts by mass of the cereal flour. Preferably, the emulsifier is a monoglycerol fatty acid ester or lecithin. Preferably, the heating treatment is performed for 2 seconds to 3 minutes at a mixture temperature of 80 to 120&#xb0; C. Preferably, the heating treatment is a heat-moisture treatment using saturated water vapor. A process for producing the cereal flour composition involves a heating step of directly applying saturated water vapor to the mixture including a cereal flour and an emulsifier, and heating the mixture, wherein the heating step is performed by using a production device including: a transporting path that transports an introduced raw material to an outlet; and a mechanism that introduces saturated water vapor into the transporting path.

Flour composition

A wheat flour for deep-fried food crusts is obtained by subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99&#xb0; C. The emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin. The blending ratio of the emulsifier is preferably from 0.1 to 0.45 parts by mass with respect to 100 parts by mass of the wheat flour. The wheat flour has an average grain size of preferably less than 100 &#x3bc;m. A crust material for deep-fried foods including the aforementioned wheat flour for deep-fried food crusts, and a tempura flour including the aforementioned wheat flour for deep-fried food crusts are also described.

Wheat flour for frying batter

Growing community of inventors

Tokyo, Japan

Michihiro Sakakibara