Title:
PROCESS FOR PRODUCING FUNCTIONAL BREAD CRUMBS
Document Type and Number:
WIPO Patent Application WO/2000/076331
Kind Code:
A1
Abstract:
A process for producing functional bread crumbs characterized by mixing fresh bread crumbs with powdery starch and/or powdery protein followed by drying to thereby adhere the powdery starch and/or powdery protein to the bread crumbs; and functional bread crumbs characterized in that powdery starch and/or powdery protein are adhered thereto. Meat can be coated directly with a sufficient amount of these functional bread crumbs without resort to the procedures of sprinkling wheat flour or dipping in liquid egg. After frying in oil, the thus obtained coating has a favorable texture and a good color and contributes to the maintenance of the juicy texture of the meat.
Inventors:
OKADA ATSUSHI (JP)
FUKUDOME SHINICHI (JP)
FUKUDOME SHINICHI (JP)
Application Number:
PCT/JP1999/003148
Publication Date:
December 21, 2000
Filing Date:
June 14, 1999
Export Citation:
Assignee:
NISSHIN FLOUR MILLING CO (JP)
OKADA ATSUSHI (JP)
FUKUDOME SHINICHI (JP)
OKADA ATSUSHI (JP)
FUKUDOME SHINICHI (JP)
International Classes:
A23L7/157; A23L1/00; A23L13/00; A23L13/50; (IPC1-7): A23L1/176
Foreign References:
| JPH0975024A | 1997-03-25 | |||
| JPH08228705A | 1996-09-10 | |||
| JPS55150870A | 1980-11-25 | |||
| JPS50121455A | 1975-09-23 | |||
| JPS58116645A | 1983-07-11 | |||
| JPS5294441A | 1977-08-09 |
Other References:
See also references of EP 1186243A4
Attorney, Agent or Firm:
Aruga, Mitsuyuki (3-6 Nihonbashiningyocho 1-chom, Chuo-ku Tokyo, JP)
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