| 摘要 |
PROBLEM TO BE SOLVED: To obtain a processed brad crumb, capable of readily forming a coating on a food material, providing a soft fry having a puffy feeling and improved fry color, by sticking a mixture of a high-viscosity material and a protein to the surface of bread crumb. SOLUTION: The processed bread crumb is obtained by sticking mixture of (A) a high-viscosity material (preferably sorbitol or oligosaccharide alcohol) and (B) a protein (preferably egg protein) to the surface of bread crumb and adjusting the processed bread crumb to be at <=pH8. In order to make the processed bread crumb <=pH8, 100 pts.wt. of the mixture of the components A and B is preferably mixed with 0.2-5 pts.wt. of an acidic agent such as citric acid, lactic acid, etc. The processed bread crumb is preferably obtained by a method for spraying a solution of the mixture of the components A and B on bread crumb and drying the bread crumb. The solution of the mixture is preferably prepared by using 3-5 pts.wt. of water based on the mixture obtained by blending the components A and B in the weight ratio of solid content of 2:1. The amount of the mixture stuck is preferably 5-30wt.% based on the dried bread crumb. |
