WO2023229420A1 - Bread crumbs and preparation method thereof - Google Patents

Abstract

The present invention relates to novel bread crumbs and a manufacturing method therefor. With a specific size distribution of bread particles, the bread crumbs of the present application can achieve a firm and crispy texture. Due to the low moisture content thereof, the bread crumbs maintain the crispy and firm texture even after an extended distribution period, thereby enhancing the shelf stability.

Description

Bread crumbs and their manufacturing method

[Cross-citation with related applications]

This application claims the benefit of priority based on Korean Patent Application No. 10-2022-0065560 filed on May 27, 2022 and Korean Patent Application No. 10-2023-0067686 filed on May 25, 2023. , all content disclosed in the relevant Korean patent application document is included as part of this specification.

[Technology field]

This application relates to a novel bread crumb and a method of making the same.

Bread crumbs are a food ingredient that is used as a batter for fried foods or fish or meat cutlets after pulverizing bread into powder. It improves the taste of food by making the texture crunchy while maintaining the natural taste of the food. do it well Bread crumbs currently used in cooking are made by fermenting the main ingredient, wheat flour, with yeast, drying the bread, and then grinding it.

As a prior art regarding the production of bread crumbs, Korea Patent Publication No. 10-2017-0112740 discloses a method of producing bread crumbs by fermenting and steaming bread crumb dough and then pulverizing it, and Korean Patent Publication No. 10-2020-0003591 Ho discloses a method of producing bread flour using rice flour as the main raw material and extruding it.

Bread crumbs that are currently mass-produced and sold on the market not only have unsatisfactory texture due to relatively small particle size, but also have the disadvantage of making it difficult to maintain a crispy texture after long-term distribution and easily changing color after cooking. In addition, the conventional bread crumb manufacturing process requires a yeast fermentation process and a maturation process for bread manufacturing, which has the problem of low manufacturing process efficiency.

[Prior art literature]

[Patent Document]

Republic of Korea Patent Publication No. 10-2017-0112740

Republic of Korea Patent Publication No. 10-2020-0003591

The present inventors conducted research efforts to produce bread crumbs that do not require a bread manufacturing process by yeast fermentation and that can maintain a firm and crispy texture even after a long shelf life and cooking. As a result, when bread crumbs are manufactured using a leavening agent that contains flour and starch and combines specific ingredients instead of using yeast, the bread particles have a specific particle size distribution ratio and have a low moisture content, making them stable during distribution. This application was completed by confirming that it is possible to manufacture a bread crumb that not only has a high moisture content, but also maintains a low moisture content even after cooking, thereby realizing a hard and crispy texture.

Therefore, the purpose of the present application is to create a bread crumb that contains bread particles with a specific particle size distribution ratio and maintains a low moisture content before and after cooking, so that it not only has high storage and distribution stability, but also maintains a firm and crispy texture even after cooking. It is about providing.

Another object of the present application is to provide a method for manufacturing bread crumbs having the above-described characteristics.

Another object of the present application is to provide a food containing bread crumbs having the above-described characteristics.

Another object of the present application is to provide a method for manufacturing food containing bread crumbs having the above-described characteristics.

In order to achieve the above purpose,

One aspect of the present application is a bread crumb in the form of a powder containing bread particles, wherein the bread particles include flour and starch, and have a particle size of 54 to 76% by weight of the proportion of bread particles having a size of 2 mm or more. Provides bread crumb with particle distribution.

Another aspect of the present application provides a method for producing bread crumbs comprising the following steps:

(a) preparing a premix containing flour, starch, sugar, refined salt, leavening agent, emulsifier and sweetener;

(b) adding liquid raw materials to the premix and mixing them to form a dough;

(c) opening the dough; and

(d) Cooling and pulverizing the opened dough to produce bread particles.

Another aspect of the present application provides a food comprising the bread crumb.

Another aspect of the present application provides a method for producing a food containing bread crumbs, including the step of applying the bread crumbs to the food.

Hereinafter, this application will be described in detail.

According to one aspect of the present application, the present application is a bread crumb in the form of a powder containing bread particles, wherein the bread particles include flour and starch, and the ratio of bread particles having a size of 2 mm or more is 54 - A bread crumb having a particle distribution of 76% by weight is provided.

In the present application, bread crumb has a powder form containing small-sized bread particles.

The bread crumb of the present application is not uniform in size and may be composed of bread particles of various sizes, and the upper limit of the size of the bread particles is 16 mm, 15 mm, 14 mm, 13 mm, 12 mm, 11 mm, 10 mm, 9.5 mm, 9 mm, 8.5 mm, 8 mm, 7.5 mm, 7 mm, 6.5 mm, 6 mm, 5.5 mm, 5 mm, 4.9 mm, 4.8 mm, 4.7 mm, 4.6 mm, 4.5 mm, 4.4 mm, or 4.3 It can be mm. The lower limit of the bread particle size may not be particularly limited. However, if there is a lower limit to the size of the bread particles, the lower limit may be, for example, 0.00001 mm, 0.0001 mm, 0.001 mm, 0.005 mm, 0.007 mm, or 0.01 mm.

Specifically, the size of the bread particles of the bread crumb of the present application may be a bread particle size range obtained by selecting one of the upper limits of the above-mentioned bread particle sizes and the lower limit of any of the above-described lower limits of the bread particle sizes, For example, 0.00001 - 16 mm, 0.00001 - 15 mm, 0.00001 - 14 mm, 0.00001 - 13 mm, 0.00001 - 12 mm, 0.00001 - 11 mm, 0.00001 - 10 mm, 0.0001 - 9.5mm, 0.000 1 - 9.5mm, 0.0001 - 9mm, 0.0001 - 8.5mm, 0.0001 - 8mm, 0.0001 - 7.5mm, 0.0001 - 7mm, 0.0001 - 6.5mm, 0.0001 - 6mm, 0.0001 - 5.5mm, 0.0001 - 5mm, 0.001 - 5mm, 0 .01 - 4.9mm, 0.01 - It may range from 4.8mm, 0.01 - 4.7mm, 0.01 - 4.6mm, 0.01 - 4.5mm, 0.01 - 4.4mm or 0.01 - 4.3mm, but is not limited thereto.

In the present application, the bread particles may be round or irregular in shape.

In the present application, the “size” or particle size of the bread particle may mean the largest length across the bread particle.

The term “particle distribution” used in relation to bread particles in this application refers to the distribution ratio of the sizes of bread particles constituting the bread crumb.

In the present application, bread crumbs can be characterized by the size distribution of the bread particles constituting the bread crumbs, that is, the particle size distribution of the bread particles.

In one embodiment, the lower limit for the proportion of bread particles having a size of 2 mm or greater in the bread crumb of the present application may be 54%, 55%, 56%, 57%, or 58% by weight, and the upper limit may be It may be 76% by weight, 75% by weight, 74% by weight, 73% by weight, or 72% by weight, and the proportion of bread particles may be a range comprised of a combination of one of the lower limits above and one of the upper limits above.

Specifically, in the bread crumb of the present application, the proportion of bread particles having a size of 2 mm or more is 54 - 76% by weight, 54 - 75% by weight, 54 - 74% by weight, 54 - 73% by weight, 54 - 72% by weight, 55 - 76% by weight, 55 - 75% by weight, 55 - 74% by weight, 55 - 73% by weight, 55 - 72% by weight, 56 - 76% by weight, 56 - 75% by weight, 56 - 74% by weight, 56 - 73% by weight %, 56 - 72% by weight, 57 - 76% by weight, 57 - 75% by weight, 57 - 74% by weight, 57 - 73% by weight, 57 - 72% by weight, 58 - 76% by weight, 58 - 75% by weight, It may be 58 - 74% by weight, 58 - 73% by weight, or 58 - 72% by weight.

In one embodiment, the lower limit for the proportion of bread particles having a size of 3.35 mm or greater in the bread crumb of the present application may be 27%, 28%, 29%, 30%, or 31% by weight, and the upper limit may be: It may be 46% by weight, 45% by weight, 44% by weight, 43% by weight, or 42% by weight, and the proportion of bread particles may be a combination of one of the lower limits above and one of the upper limits above.

Specifically, in the bread crumb of the present application, the proportion of bread particles having a size of 3.35 mm or more is 27 - 46% by weight, 27 - 45% by weight, 27 - 44% by weight, 27 - 43% by weight, 27 - 42% by weight, 28 - 46% by weight, 28 - 45% by weight, 28 - 44% by weight, 28 - 43% by weight, 28 - 42% by weight, 29 - 46% by weight, 29 - 45% by weight, 29 - 44% by weight, 29 - 43% by weight, 29 - 42% by weight, 30 - 46% by weight, 30 - 45% by weight, 30 - 44% by weight, 30 - 43% by weight, 30 - 42% by weight, 31 - 46% by weight, 31 - 45% by weight %, 31 - 44% by weight, 31 - 43% by weight, or 31 - 42% by weight.

In one embodiment, the lower limit of the proportion of bread particles having a size of 0.85 mm to 2 mm in the bread crumb of the present application may be 12%, 13%, 14%, 15%, or 16% by weight, The upper limit may be 25% by weight, 24% by weight, 23% by weight, 22% by weight, 21% by weight, or 20% by weight, and the proportion of bread particles is a combination of one of the lower limits above and one of the upper limits above. It may be a range consisting of .

Specifically, 12 - 25% by weight, 12 - 24% by weight, 12 - 23% by weight, 12 - 22% by weight, 12 - 21% by weight, 12 - 20% by weight, 13 - 25% by weight, 13 - 24% by weight, 13 - 23% by weight, 13 - 22% by weight, 13 - 21% by weight, 13 - 20% by weight, 14 - 25% by weight, 14 - 24% by weight, 14 - 23% by weight, 14 - 22% by weight, 14 - 21% by weight, 14 - 20% by weight, 15 - 25% by weight, 15 - 24% by weight, 15 - 23% by weight, 15 - 22% by weight, 15 - 21% by weight, 15 - 20% by weight, 16 - 25% by weight %, 16 - 24% by weight, 16 - 23% by weight, 16 - 22% by weight, 16 - 21% by weight, 16 - 20% by weight.

In one embodiment, the bread crumb of the present application has (i) a proportion of bread particles having a size of 2 mm or more, (ii) a proportion of bread particles having a size of 3.35 mm or more, and (iii) a size of 0.85 mm to 2 mm. Among the ratios of bread particles having , two or more ratios may be combined with each other.

For example, the bread particles of the bread crumb of the present application include flour and starch, and the proportion of bread particles with a size of 2 mm or more is 54 to 76% by weight, and at the same time, the proportion of bread particles with a size of 3.35 mm or more is 27% by weight. - It can have a particle size distribution of 46% by weight.

Alternatively, the bread particles of the bread crumb of the present application include flour and starch, and the proportion of bread particles having a size of 2 mm or more is 54 to 76% by weight, and at the same time, the proportion of bread particles having a size of 0.85 mm to 2 mm is 12%. - It can have a particle size distribution of 25% by weight.

Alternatively, the bread particles of the bread crumb of the present application include flour and starch, and the proportion of bread particles having a size of 2 mm or more is 54 to 76% by weight, and the proportion of bread particles having a size of 3.35 mm or more is 27 to 46% by weight. %, and at the same time, it may have a particle size distribution in which the proportion of bread particles having a size of 0.85 mm to 2 mm is 12 to 25% by weight.

In the present application, the bread particles of the bread crumb have the particle size distribution as described above, so that the entire bread crumb can be hard and have a crispy texture, and this texture is maintained even after cooking.

The bread particles that make up the bread crumb in this application may include flour and starch.

In one embodiment, the lower limit of flour content in the bread particles may be 30%, 31%, 32%, 33%, 34%, or 45% by weight, and the upper limit of flour content may be 60% by weight, It may be 59% by weight, 58% by weight, 57% by weight, 56% by weight, or 55% by weight, and the flour content may be a combination of one of the lower limits above and one of the upper limits above. Specifically, the flour content of the bread particles may be 30 - 60% by weight, 31 - 59% by weight, 32 - 58% by weight, 33 - 57% by weight, 34 - 56% by weight, or 35 - 55% by weight.

In one embodiment, the lower limit of starch content in the bread particles may be 5%, 6%, 7%, 8%, 9%, or 10% by weight, and the upper limit of starch content may be 35% by weight, It may be 34% by weight, 33% by weight, 32% by weight, 31% by weight, or 30% by weight, and the starch content may be a combination of one of the lower limits above and one of the upper limits above. Specifically, the starch content of the bread particles may be 5 - 35%, 6 - 34%, 7 - 33%, 8 - 32%, 9 - 31%, or 10 - 30% by weight.

By adjusting the content range of flour and starch as described above, the crispy and rich texture of the bread crumb is realized, and this texture is maintained even after cooking.

The starch included in the bread particles of the bread crumb of the present application may be, for example, corn starch, potato starch, tapioca starch, sweet potato starch, or arrowroot starch, and specifically may be corn starch. When manufactured with corn starch, it is possible to produce bread crumbs that are hard and do not crumble easily and have a crunchy texture.

In the present application, the bread particles of the bread crumb may further include a leavening agent. When manufactured including a leavening agent, the fermentation process before opening and the aging process after opening can be omitted when manufacturing bread crumb, and bread crumb can be manufactured efficiently and economically. Additionally, it is possible to produce bread crumbs with a crunchier texture than existing bread crumbs.

In one embodiment, the content of the leavening agent in the bread particles may be greater than 0% by weight and less than or equal to 10% by weight. Specifically, exceeding 0% by weight - 9.5% by weight or less, exceeding 0% by weight - 9% by weight or less, exceeding 0% by weight - 8.5% by weight or less, exceeding 0% by weight - 8% by weight or less, exceeding 0% by weight - 7.5% by weight or less, exceeding 0 weight% - 7 weight% or less, exceeding 0 weight% - 7.5 weight% or less, exceeding 0 weight% - 7 weight% or less, exceeding 0 weight% - 6.5 weight% or less, or exceeding 0 weight% - 6 weight. It may be less than %.

In one embodiment, the swelling agent may be one or more selected from the group consisting of sodium acid pyrophosphate, sodium bicarbonate, monobasic calcium phosphate, gluconodelta lactone, potassium deuterate, and alum.

In one embodiment, the content of the acidic sodium pyrophosphate, sodium bicarbonate, monobasic calcium phosphate, gluconodelta lactone, potassium deuterate, or alum may be more than 0% by weight and less than 2% by weight, respectively.

In one embodiment, the leavening agent may be one or a combination of two or more selected from the group consisting of sodium acid pyrophosphate, sodium bicarbonate, and monobasic calcium phosphate.

In the present application, the bread particles constituting the bread crumb may further include one or more ingredients selected from the group consisting of emulsifiers and sweeteners.

The emulsifier may be, for example, glycerin fatty acid ester, CSL (calcium stearoyl-2-lactylate), SSL (sodium stearoyl-2-lactylate), lecithin, sugar ester, or DATEM (diacetyl tartaric acid ester of mono- and diglycerides). However, it is not limited to this.

The sweetener may be enzyme-treated stevia, erythritol, maltitol, xylitol, stevia extract, or licorice extract, but is not limited thereto.

In one embodiment, the content of the emulsifier in the bread particles may be greater than 0% by weight - 2% by weight or less, and the content of the sweetener may be greater than 0% by weight - 2% by weight or less. If the emulsifier is included in the above amount, bread crumbs with a crispier texture can be produced. In addition, when the sweetener is included in the above content, bread crumbs with a bright yellow color can be produced, and when applied to fried foods, an appetizing fried color can be achieved.

In the present application, the bread particles constituting the bread crumb may further include one or more ingredients selected from the group consisting of sugar and refined salt.

The sugar may be, for example, refined sugar, and the content of refined sugar in the bread particles may be 1 to 10% by weight.

The content of the refined salt in the bread particles may be 1-5% by weight.

Bread particles are manufactured by adding liquid raw materials to a premix containing flour and starch, and the liquid raw materials are one or a mixture of two or more selected from the group consisting of water, dairy products, eggs, honey, syrup, and vegetable oil. You can.

For example, the dairy product may be one or more selected from the group consisting of milk, cream, yogurt, and sour cream.

The egg may be one or more selected from the group consisting of whole eggs, egg yolk, and egg white.

The vegetable oil may be, for example, soybean oil, sunflower oil, canola oil, or grape seed oil.

The liquid raw material may be included in an amount of 1 to 35 parts by weight based on 100 parts by weight of the premix for producing bread crumbs. When included in this amount, it affects the physical properties of the dough for making bread crumbs, so that the final bread crumb can be manufactured with a desirable texture and physical properties.

In one embodiment, the bread particles of the bread crumb of the present application include (i) wheat flour and corn starch; and (ii) as a leavening agent, it may include sodium acid pyrophosphate, sodium bicarbonate, and monobasic calcium phosphate.

In another embodiment, the bread particles of the bread crumb of the present application include (i) wheat flour and corn starch; (ii) sodium acid pyrophosphate, sodium bicarbonate, and monobasic calcium phosphate as leavening agents; and (iii) emulsifiers and sweeteners.

In another embodiment, the bread particles of the bread crumb of the present application include (i) wheat flour and corn starch; (ii) sodium acid pyrophosphate, sodium bicarbonate, and monobasic calcium phosphate as leavening agents; (iii) emulsifiers and sweeteners; and (iv) one or more ingredients selected from the group consisting of liquid raw materials, sugar, and refined salt.

The bread crumb or bread particles of the bread crumb of the present application may be manufactured without going through a fermentation process using yeast.

In one embodiment, the bread particles of the bread crumb of the present application may not contain yeast or fermentation products.

The “fermented product by yeast” refers to a yeast fermentation product produced when the raw materials for producing the bread crumb described above are mixed with yeast and then fermented.

For example, the yeast may be a yeast of the genus Saccharomyces (Saccharomyces sp.), and specifically may be Saccharomyces cerevisiae.

The bread crumb or bread particles of the bread crumb of the present application may have a moisture content of 8% by weight or less.

Specifically, the upper limit of the moisture content of bread particles is 8% by weight, 7% by weight, 6.7% by weight, 6.5% by weight, 6.3% by weight, 6.2% by weight, 6.1% by weight, 6% by weight, 5.9% by weight, 5.8% by weight, It may be 5.7% by weight, or 5.6% by weight, and the lower limit of the moisture content of the bread particles is 1% by weight, 2% by weight, 3% by weight, 4% by weight, 4.5% by weight, 5% by weight, 5.2% by weight, 5.4% by weight. %, 5.5 wt%, or 5.5 wt%, and the moisture content may be a range consisting of a combination of one of the upper limits above and one of the lower limits above. Specifically, the moisture content is 1-8% by weight, 2-8% by weight, 2-7% by weight, 3-8% by weight, 3-7% by weight, 4-7% by weight, 5-7% by weight, 5- 6.7% by weight, 5-6.5% by weight, 5-6.3% by weight, 5-6.2% by weight, 5-6.1% by weight, 5-6% by weight, 5.2-7% by weight, 5.2-6.7% by weight, 5.2-6.5% by weight %, 5.2-6.3% by weight, 5.2-6.2% by weight, 5.2-6.1% by weight, 5.2-6% by weight, 5.4-7% by weight, 5.4-6.7% by weight, 5.4-6.5% by weight, 5.4-6.3% by weight, 5.4-6.2 wt%, 5.4-6.1 wt%, 5.4-6 wt%, 5.6-7 wt%, 5.6-6.7 wt%, 5.6-6.5 wt%, 5.6-6.3 wt%, 5.6-6.2 wt%, 5.6- It may be 6.1% by weight, or 5.6-6% by weight.

In one embodiment, the moisture content of the bread crumb or bread particles may be a value obtained by measuring 5 g of a sample at 105° C. for 15 hours using an atmospheric pressure heat drying method.

The bread crumb of the present application has a lower moisture content compared to conventional bread flour, and has excellent storage properties even after cooking due to a small increase in moisture content even after cooking.

The compressive force of the bread crumb or bread particles of the bread crumb of the present application may be 40,000 g/sec or more, and the lower limit of the compressive strength is 40,000 g/sec, 45,000 g/sec, 50,000 g/sec, and 55,000 g. /sec, or 59000 g/sec, and the upper limit of compressive strength can be 100000 g/sec, 90000 g/sec, 80000 g/sec, 70000 g/sec, 65000 g/sec, or 60000 g/sec. , may be a range consisting of a combination of one of the above-described lower limits and one of the above-described upper limits. Specifically, 40000 ~ 100000 g/sec, 40000-90000 g/sec, 40000-80000 g/sec, 40000-70000 g/sec, 40000-65000 g/sec, 40000-60000 g/sec, 45000-100000 g/ SEC, 45000-90000 g/sec, 45000-80000 g/sec, 45000-70000 g/sec, 45000-65000 g/sec, 45000-60000 g/sec, 50000-100000 g/sec, 50000-90000 g/sec , 50000-80000 g/sec, 50000-70000 g/sec, 50000-65000 g/sec, 50000-60000 g/sec, 55000 -100000 g/sec, 55000-90000 g/sec, 55000-80000 g/sec, 55000 - 70000 g/sec, 55000 - 65000 g/sec, 55000 - 60000 g/sec, 59000 - 100000 g/sec, 59000 - 90000 g/sec, 59000 - 80000 g/sec, 59000 - 70000 g/sec, 5 9000 - 65000 g/sec, or 59000 - 60000 g/sec.

The compressive strength (Compression Force) after cooking of the bread crumb or bread particles of the bread crumb of the present application may be 30,000 g/sec or more, and the lower limit of the compressive strength is 30,000 g/sec, 35,000 g/sec, or 38,000 g/sec. The upper limit of compressive strength may be 80000 g/sec, 70000 g/sec, or 60000 g/sec, and may be a range comprised of a combination of one of the above lower limits and one of the above upper limits. Specifically, 30000 - 80000 g/sec, 30000 - 70000 g/sec, 30000 - 60000 g/sec, 35000 - 80000 g/sec, 35000 - 70000 g/sec, 35000 - 60000 g/sec, 38000 - 80000 g/ sec, 38000 - 70000 g/sec, or 38000 - 60000 g/sec. The cooking may be, for example, cooking using a frying method.

In one embodiment, the compressive strength (Compression Force) may be a value measured when the physical properties of bread crumbs or bread particles of bread crumbs are measured using a texture analyzer under the following conditions:

Probe: A circular probe with a diameter of 100 mm;

The speed at which the probe descends to the sample (Pre-Test Speed): 1.0 mm/sec;

Speed at which the probe penetrates the sample after touching the sample surface (Test Speed): 1.7 mm/sec;

Speed at which the probe returns to its original position after penetrating the sample (Post-Test Speed): 10.0 mm/sec;

Distance: 3 mm;

Trigger Type: Auto-5g;

Target Mode of the probe: Auto;

Data Acquisition Rate: 250 pps.

In one embodiment, the compressive force is a value measured through a physical property analyzer as described above, so it can be expressed as peak force, and in this specification, the two terms may be used interchangeably with the same meaning. there is.

The bread crumb of the present application may be a bread crumb for fried foods that can be applied to fried foods.

The bread crumb of the present application may be a bread crumb for frozen food that can be applied to frozen food.

When the bread crumb of the present application is applied to fried foods, it can exhibit a crisper and more desirable fried color than conventional bread crumbs, and can maintain a crispy and firm texture even after cooking.

The bread crumb of the present application maintains a low moisture content before and after cooking, so when applied to frozen food, it can maintain a crisp and firm texture when thawing and cooking frozen food to which bread crumb is applied.

The specific description of the types of fried food and frozen food to which the bread crumb of this application can be applied is the same as that described in the food containing bread crumb, which is another aspect of the present application described later, so this is used and no redundant explanation is provided. .

Another aspect of the present application provides a method for producing bread crumbs comprising the following steps:

(a) preparing a premix containing flour, starch, sugar, refined salt, leavening agent, emulsifier and sweetener;

(b) adding liquid raw materials to the premix and mixing them to form a dough;

(c) opening the dough; and

(d) Cooling and pulverizing the opened dough to produce bread particles.

The premix may also be referred to as a solid raw material in contrast to the liquid raw material described later.

In one embodiment, the step of panning the dough after step (b) and before step (c) may be further included.

In one embodiment, the opening in step (c) can be performed in an oven preheated to 100-200°C for 30-120 minutes. More specifically, the temperature of the preheated oven during the opening may be 100-200°C, 100-190°C, 100-180°C, 100-170°C, 100-160°C, or 100-150°C. This can be done in a preheated oven for 30-120 minutes, 30-110 minutes, 30-100 minutes, 30-90 minutes, or 30-80 minutes.

In one embodiment, in the process of cooling the opened dough in step (d), cooling and maturation are performed simultaneously.

In one embodiment, grinding the cooled dough in step (d) may include grinding at a rate of 3.5-30 Hz using a 1-20 mm mesh sieve.

In one embodiment, after step (d) above. A step (e) of drying the ground bread particles may be further included.

In one embodiment, drying in step (e) may be performed at a temperature of 50-150°C.

The lower limit of the flour content in step (a) may be 30 parts by weight, 31 parts by weight, 32 parts by weight, 33 parts by weight, 34 parts by weight, or 45 parts by weight, and the upper limit of the flour content is For 100 parts by weight of dough, it may be 60 parts by weight, 59 parts by weight, 58 parts by weight, 57 parts by weight, 56 parts by weight, or 55 parts by weight, and the flour content is a combination of one of the lower limits above and one of the upper limits above. It may be a range consisting of .

Specifically, the flour content is 30 - 60 parts by weight, 31 - 59 parts by weight, 32 - 58 parts by weight, 33 - 57 parts by weight, 34 - 56 parts by weight, or 35 - 55 parts by weight, based on 100 parts by weight of dough. You can.

The starch may be, for example, corn starch, potato starch, tapioca starch, sweet potato starch, or arrowroot starch, and specifically may be corn starch.

In step (a), the lower limit of the starch content may be 5 parts by weight, 6 parts by weight, 7 parts by weight, 8 parts by weight, 9 parts by weight, or 10 parts by weight, and the upper limit of the starch content is It may be 35 parts by weight, 34 parts by weight, 33 parts by weight, 32 parts by weight, 31 parts by weight, or 30 parts by weight, and the starch content is a combination of one of the lower limits and one of the upper limits. It may be a range. Specifically, the starch content may be 5 - 35 parts by weight, 6 - 34 parts by weight, 7 - 33 parts by weight, 8 - 32 parts by weight, 9 - 31 parts by weight, or 10 - 30 parts by weight, based on 100 parts by weight of dough. there is.

In step (a), the leavening agent may be one or more selected from the group consisting of sodium acid pyrophosphate, sodium bicarbonate, monobasic calcium phosphate, gluconodelta lactone, potassium deuterate, and alum.

The content of the leavening agent may be more than 0 parts by weight and less than or equal to 10 parts by weight, based on 100 parts by weight of the dough. Specifically, for 100 parts by weight of dough, more than 0 parts by weight - 9.5 parts by weight or less, more than 0 parts by weight - 9 parts by weight or less, more than 0 parts by weight - 8.5 parts by weight or less, more than 0 parts by weight - 8 parts by weight or less, 0 Parts by weight exceeding - 7.5 parts by weight or less, exceeding 0 parts by weight - 7 parts by weight or less, exceeding 0 parts by weight - 7.5 parts by weight or less, exceeding 0 parts by weight - 7 parts by weight or less, exceeding 0 parts by weight - 6.5 parts by weight or less, or It can be more than 0 parts by weight - 6 parts by weight or less.

Specifically, the content of the acidic sodium pyrophosphate, sodium bicarbonate, monobasic calcium phosphate, glucono delta lactone, potassium deuterate, or alum may be more than 0 parts by weight and less than or equal to 2 parts by weight with respect to 100 parts by weight of the dough.

The emulsifier may be, for example, glycerin fatty acid ester, CSL (calcium stearoyl-2-lactylate), SSL (sodium stearoyl-2-lactylate), lecithin, sugar ester, or DATEM (diacetyl tartaric acid ester of mono- and diglycerides). However, it is not limited to this.

The sweetener may be enzyme-treated stevia, erythritol, maltitol, xylitol, stevia extract, or licorice extract, but is not limited thereto.

The content of the emulsifier may be greater than 0 parts by weight - 2 parts by weight or less with respect to 100 parts by weight of the dough, and the content of the sweetener may be greater than 0 parts by weight - 2 parts by weight or less with respect to 100 parts by weight of the dough.

For example, the sugar may be refined sugar, and the content of refined sugar may be 1 to 10 parts by weight based on 100 parts by weight of the dough.

The refined salt can be used in an amount of 1 to 5 parts by weight per 100 parts by weight of dough.

In step (b), the liquid raw material may be one or a mixture of two or more selected from the group consisting of water, dairy products, eggs, honey, syrup, and vegetable oil.

The dairy product may be one or more selected from the group consisting of milk, cream, yogurt, and sour cream.

The egg may be one or more selected from the group consisting of whole eggs, egg yolk, and egg white.

The vegetable oil may be, for example, soybean oil, sunflower oil, canola oil, or grape seed oil.

The content of the liquid raw material may be 1 to 35 parts by weight based on 100 parts by weight of the dough.

The method for producing bread crumbs of the present application may not include a fermentation process using yeast. The manufacturing method of the present application may not include the process of adding yeast to the raw materials of bread crumbs and fermenting them. For example, the yeast may be a yeast of the genus Saccharomyces (Saccharomyces sp.), and specifically may be Saccharomyces cerevisiae.

In one embodiment, the bread crumb of one aspect of the present application described above may be manufactured by the method of manufacturing the bread crumb of another aspect of the present application described above.

Another aspect of the present application provides a food comprising the bread crumb described above.

The food containing the bread crumb refers to the food to which the bread crumb is applied.

The term “applying” to food means bringing the breadcrumb into contact with the food. Specifically, the application may mean mixing the bread crumb with food or attaching it to the surface of the food.

The food may be a fried food.

The fried food may refer to food coated with batter and then fried in oil (for example, cooking oil).

The fried foods may include, for example, tonkatsu (Japanese, European, light Western style), fish cutlet, gyukatsu (beef cutlet), vegetable tempura, liquid tempura, or schnitzel.

The vegetable fries may be, for example, fries of old yellow crops or paper crops, and may specifically be sweet potato fries or French fries, but are not limited thereto.

The liquid fry refers to the frying of sticky foods, and examples include, but are not limited to, cheese frying, macaroni and cheese frying, sweet red bean porridge frying, sweet pumpkin porridge frying, and milk frying. .

Additionally, the food may be a chicken dish, and the chicken dish may be, for example, fried chicken or grilled chicken.

In addition, the above foods include molded rice, frozen molded rice, hot dog, corn dog, casseroles, soup, stew, meat loaf, and salad. ), mandu, gyoja, pizza, nugget, Chinese style food, hamburger steak, meatballs, grilled foods (tteokgalbi, round ribs, etc.), processed meat (bacon, ham, etc.), fresh It may be processed products (fish cakes, fish cakes, tofu, etc.), breads (pastries, muffins, etc.), or pasta.

Food to which the bread crumb is applied may be frozen food.

The term “applying” to food means bringing the breadcrumb into contact with the food. Specifically, the application may mean mixing the bread crumb with food or attaching it to the surface of the food.

In this application, frozen food refers to food that is manufactured, processed or cooked and frozen or stored for the purpose of long-term preservation.

The frozen food may be food placed in a container or package, may be in its raw, uncooked state, or may be food cooked through heat treatment.

After applying the bread crumb of the present application to food in a state before freezing treatment or freezing storage, the food to which the bread crumb has been applied can be frozen processing or frozen storage.

In this application, the frozen food may be one that has not been cooked after applying the bread crumbs to the food before freezing treatment or before frozen storage.

In this application, frozen food may be one in which bread crumbs are applied to food in a state before freezing treatment or before frozen storage and then additionally cooked.

The cooking includes any method of cooking food, and may include, for example, boiling, steaming, cooking, baking, frying, and stir-frying.

In this way, food to which bread crumbs are applied can be frozen or stored frozen after cooking.

Frozen foods that are frozen or stored in the present application may be carbohydrates, proteins, vegetables, or vegetables.

The carbohydrates include, for example, bread, snacks, noodles, udon, black bean paste, jjamppong, fried noodles, stir-fried udon, stir-fried jjamppong, fried jjamppong, soy sauce, fried rice, kebab, sundae, cake, cheesecake, pizza, spaghetti, It could be dumplings, French fries, tteokbokki, or croquettes.

The proteins may be, for example, grilled or fried meat, fish, seafood, pork cutlet, sweet and sour pork, fried fish, ham, sausage, processed chicken, chicken nugget, fried chicken, fried tofu, fried shrimp, meatball, It could be a hamburger steak, cutlet, hot dog, tteokgalbi, Korean kebab, or donggeurangttaeng (Korean style meatball).

The vegetables or vegetables may be, for example, fried vegetables or fried vegetables.

The above-mentioned frozen food is only illustrative, and the bread crumb of the present application can be applied without limitation as long as it is a food that can be frozen or distributed frozen, and is not limited to the above-mentioned types of food.

Another aspect of the present application provides a method for producing a food containing bread crumb, including the step of applying the bread crumb of the present application described above to the food.

“Applying” the bread crumb to food means bringing the bread crumb into contact with the food. For example, the “application” may include mixing the bread crumb with food or attaching the bread crumb to the surface of the food, but is not limited thereto.

In one embodiment, the food containing the bread crumb may be a fried food or a frozen food.

In one embodiment, when the food is a frozen food, the food to which the bread crumb is applied may be a food to be frozen or a food to be frozen.

In one embodiment, when the food to which the bread crumb is applied is a frozen food, the step of freezing the food to which the bread crumb is applied may be further included.

The method of freezing the food can be used without limitation as long as it is a freezing method that can be used in the food field, for example, a static air freezing device, a blowing freezing device, a plate freezer, a freezing method using an immersion freezing device, or a gas freezing method. It can be done using this method.

The freezing method using the still air freezing device is a method of freezing by natural convection of air at -25°C to -30°C, and the freezing method using the blowing freezing device is about 3°C using cold air at -30°C to -35°C. - This is a method of freezing food in a short period of time by blowing on it at a speed of 5 m/sec. The freezing method using the plate-type freezer is a method of freezing food by placing it between metal plates cooled to about -30°C or lower and pressing them up and down. The freezing method using an immersion freezing device is a method of freezing food by immersing it in cooled brine (salt water, sugar solution, propylene glycol) or liquid nitrogen. The gas freezing method is a rapid freezing method using the temperature and latent heat of evaporation of liquid nitrogen. .

In one embodiment, the step of cooking the food to which the bread crumb is applied may be further included.

In one embodiment, the step of cooking the food to which the bread crumb is applied may be further included before freezing.

The cooking may include any method of cooking food without limitation, and may include, for example, boiling, steaming, cooking, baking, frying, and stir-frying.

The boiling refers to a cooking method in which water is added to food and boiled at a temperature of 100°C.

The steaming refers to a cooking method in which the food is heated indirectly by passing heated steam between the food ingredients without putting the ingredients in water during cooking.

The cooker refers to a method of cooking food by adding ingredients such as seasoning and richly seasoned broth together and heating it. For example, it can be used to make braised ribs, braised chicken, stewed fish, stewed potatoes, and bean soup.

The grilling is a method of applying heat directly to the food without using moisture to cook it by moisture within the food itself, and can be divided into direct grilling and indirect grilling. Direct grilling is a method of placing food directly on a fire and grilling it using radiant or conductive heat. It is used for cooking meat, fish, etc. Indirect grilling is a method of heating an iron plate or oven to a certain temperature and then baking it. It is a cooking method that reduces the loss of nutrients because the protein on the surface coagulates during baking.

The frying refers to a method of heating food in boiling oil. This is a cooking method often used for light-tasting fish, shrimp, and vegetables, and the food is processed in a short time, so there is little loss of nutrients and it has a unique taste and aroma. The temperature of frying varies depending on the food, but is suitable around 180℃.

The stir-fry refers to a cooking method in which oil is added to a heated frying pan or pot, food is added and heated, and the food is stir-fried and cooked. It is known that there is little loss of vitamins as it is cooked for a short time at a high temperature of about 200 to 220℃.

This application relates to bread crumbs in the form of powder containing bread particles, wherein the bread particles have a specific particle size distribution.

In the present application, the bread particles of the bread crumb have a specific particle size distribution, so that the entire bread crumb can be hard and have a crispy texture.

The bread crumb of this application has a lower moisture content compared to conventional bread crumbs and maintains a firm and crispy texture even after long-term distribution, resulting in high distribution stability.

The bread crumb of the present application maintains a low moisture content even after cooking, providing a hard and crispy texture even after cooking, and has excellent storage stability after cooking.

The bread crumb of the present application can be manufactured without using a yeast-based fermentation process, so the manufacturing process is simple, reducing cost and manufacturing time, and is highly efficient when mass produced.

The bread crumb of the present application can be applied to various types of foods, including fried or frozen foods, to give a rich texture, and when applied to frozen foods, it can maintain a firm and crispy texture even after thawing or recooking.

However, the effects of the present application are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

Figure 1 is a graph of the results of measuring the moisture content over time immediately after cooking and after cooking for Examples 1, 2, Comparative Examples 1, 2, and 3, which are the bread crumbs (S breaders) of the present application, and conventional bread crumbs. am.

Figure 2 shows the peak strength (Peak Force) before and after cooking for the bread crumbs (S breader) of the present application, Examples 1, 2, Comparative Examples 1, 2, and 3, and conventional bread crumbs (control group), TA ( This is a graph of the results measured through Texture Analysis.

Hereinafter, the present application will be described in detail through examples. However, the following examples specifically illustrate the present application, and the content of the present application is not limited by the following examples.

Preparation Example 1: Preparation of bread crumb of the present application

(1) Manufacturing of premix (solid raw materials)

Based on 100 parts by weight of dough, each raw material was measured in the following amounts: wheat flour (CJ CheilJedang, Korea) 35-55 parts by weight, corn starch (CJ CheilJedang, Korea) 10-30 parts by weight, refined sugar (CJ CheilJedang) , Korea) 1-10 parts by weight, refined salt (Hanju Salt, Korea) 0 to 5 parts by weight, leavening agent 1-6 parts by weight [sodium acid pyrophosphate (Younglim Chemical, Israel) 0 to 2 parts by weight, sodium bicarbonate (Younglim Chemical, USA) exceeding 0 - 2 parts by weight, monobasic calcium phosphate (Gwangil, Korea) exceeding 0 - 2 parts by weight], enzyme-treated stevia (Macrocare, Korea) exceeding 0 - 5 parts by weight. A premix was prepared by mixing the measured raw materials.

(2) Preparation of dough

Based on 100 parts by weight of dough, 1-35 parts by weight of liquid raw materials containing soybean oil (CJ CheilJedang, Korea), glycerin (Reyeon Chemical, Malaysia), fatty acid ester (Reyeon Chemical, Malaysia) and water are weighed and the premix prepared above is prepared. After adding (solid raw material), the dough was prepared by mixing evenly for 1-10 minutes at low speed.

(3) Panning and Ovening

The dough prepared by mixing was panned in an amount of 1-3 kg based on a flat iron plate. The panned dough was baked in an oven preheated to 100-200°C for 30-120 minutes and then cooled sufficiently.

(4) Grinding

After opening, the cooled dough was pulverized at a speed of 3.5-30Hz using a 1-20mm mesh mesh. The pulverized bread crumbs were used as is or were additionally dried at 50-150°C.

Preparation Example 2: Preparation of conventional bread crumbs

In order to compare quality characteristics with the bread crumb of the present invention, German-style biscuits were prepared.

(1) Preparation of bread crumb dough

Bread crumbs are wheat flour, reconstituted salt, soybean powder, mixed preparation 1 (yeast, sorbitan fatty acid ester, vitamin C), mixed preparation 2 (corn starch, calcium sulfate, ammonium sulfate, vitamin C, L-cystine, α-amylase). Bread crumb dough was prepared by measuring and mixing.

(2) Panning and Ovening

The dough prepared by mixing was panned in an amount of 1-3 kg based on a flat iron plate. The panned dough was baked in an oven preheated to 100-200°C for 30-120 minutes and then cooled sufficiently.

(3) Grinding

After opening, the cooled dough was pulverized at a speed of 3.5-30Hz using a 1-20mm mesh mesh. The pulverized bread crumbs were used as is or were additionally dried at 50-150°C.

Experimental Example 1: Evaluation of the properties of bread crumbs and bread crumbs

Particle size distribution was also measured for the manufactured bread crumbs and bread crumbs. The bread crumbs were divided into Examples 1 and 2 and Comparative Examples 1 to 3 according to the particle size distribution after measuring the particle size distribution. The moisture content of bread crumbs and bread crumbs was measured before and after cooking, and the peak force was measured using a TA (texture analysis) analyzer.

(1) Particle size distribution measurement

Experimental sieves (Cheonggye Commercial Corporation, Korea) with sieve opening sizes of 1 mm (No. 18), 2 mm (No. 10), and 3.35 mm (No. 6) were stacked in order and 100 g of the sample was manually shifted for 30 seconds. . After completing shifting, the weight of particles filtered by each sieve was checked and the calculated distribution value was recorded.

(2) Measurement of moisture content

Using the normal pressure heat drying method, 5 g of the sample was measured three times at 105°C for 15 hours, and the average value was recorded.

(3) Compression force measurement by TA (Texture Analysis)

A certain amount of sample was analyzed using Texture Analyzer TA XT-Plus (Stable Micro System, UK). Samples before and after deep frying cooking were repeatedly measured three times using a TA device, and the average value and standard deviation of compression force were recorded. TA analysis conditions were based on the AACC 74-09 Standard Method, and detailed standards are shown in Table 1 below.

Probe	round, 100 mm
Mode	Measure force in compression
Option	Return to start
Pre-test speed	1.0mm/s
Test speed	1.7mm/s
Post-test speed	10.0mm/s
Distance	3mm
Trigger Type	Auto-5g
Tare Mode	Auto
Data Acquisition Rate	250pps

(4) Particle size distribution measurement results of bread crumbs and bread crumbs

The particle size distribution of the bread crumb of this application prepared in Preparation Example 1 and the German-style biscuit powder prepared in Preparation Example 2 was measured, and the measurement results are shown in Table 2 below. In Table 2, "S Breader" refers to the bread crumb of the present application, and was divided into Examples 1 to 2 and Comparative Examples 1 to 3 according to particle size distribution, and bread crumbs were used as a control. The particle size distribution of the bread crumb shown in Table 2 could be explained as follows. That is, the particle size distribution of the S breather of Example 1 has particles with a size of 3.35 mm or more accounting for about 42% by weight, particles with a size of 2 mm or more accounting for about 72% by weight, and particles with a size of 0.85 mm to 2 mm. Particles of this size accounted for about 16% by weight. The particle size distribution of the “S Breader” and control bread crumbs of Example 2 and Comparative Examples 1 to 3 had the particle size distribution shown in Table 2 below.

Bread particle size/particle size distribution (%)	S breather (Example 1)	S breather (Example 2)	S breather (Comparative Example 1)	S breather (Comparative Example 2)	S breather (Comparative Example 3)	breadcrumbs (Control group)
3.35mm or more	42%	31%	0%	10%	5%	One%
2mm or more	72%	58%	40%	80%	10%	39%
0.85mm - 2mm	16%	20%	30%	10%	60%	41%

(5) Moisture content measurement results

The moisture content of each of the bread crumbs of the present application and the conventional bread crumbs was measured before deep frying cooking, immediately after cooking, and over time after cooking, and the measurement results are shown in Table 3 and Figure 1 below.

Breadcrumb / Moisture content (%)	Before cooking	Immediately after cooking	2 hours	4 hours	6 hours
S breather (Example 1)	5.6	0.4	0.8	1.6	1.4
S breather (Example 2)	6	0.6	0.8	1.4	2
S Breader (Comparative Example 1)	6.2	1.8	3.2	2.8	4.6
S Breader (Comparative Example 2)	6.4	2.2	3	3.2	4.2
S Breader (Comparative Example 3)	6.6	2.6	3.2	2.7	2.7
breadcrumbs	6.40	1.60	2.4	3.6	3

As confirmed in Table 3, the S breaders of Examples 1 and 2 had a moisture content of 1.2% to 2.2% lower before cooking compared to the S breaders of Comparative Examples 1 to 3 and the control bread crumbs. Also, the increase in moisture content was small even immediately after cooking. Additionally, the moisture content remained low even 6 hours after cooking. As such, the bread crumbs of Examples 1 and 2 of the present application not only had excellent storage properties by having a low moisture content before and after cooking, but were also able to achieve a hard and crispy texture even after cooking.

(6) TA measurement results

The TA measurement results before deep frying cooking of the bread crumbs and bread crumbs of Examples 1-2 and Comparative Examples 1-3 of the present application are shown in Table 4 below.

division	S breather (Example 1)		S breather (Example 2)		S breather (Comparative Example 1)		S breather (Comparative Example 2)		S breather (Comparative Example 3)		breadcrumbs
	peak count	Peak force	peak count	Peak force	peak count	Peak force	peak count	Peak force	peak count	Peak force	peak count	Peak force
TA	5.000	58464.500	2.000	40960.800	2.000	40719.200	3.000	65665.900	4.000	30767.900	19.000	25038.400
	3.000	52863.500	4.000	67402.000	3.000	47118.600	1.000	58400.500	4.000	15131.000	18.000	28102.600
	4.000	69044.100	1.000	69044.100	1.000	40566.400	2.000	53474.900	2.000	22729.700	14.000	29121.000
average	4.000	60124.033	2.333	59135.633	2.000	42801.400	2.000	59180.433	3.333	22876.200	17.000	27420.667
Standard Deviation	1.000	8216.964	1.528	15761.267	1.000	3739.585	1.000	6132.809	1.155	7819.479	2.646	2125.013

The TA measurement results after deep frying cooking of the bread crumbs and bread crumbs of Examples 1-2 and Comparative Examples 1-3 of the present application are shown in Table 5 below.

division	S breather (Example 1)		S breather (Example 2)		S breather (Comparative Example 1)		S breather (Comparative Example 2)		S breather (Comparative Example 3)		breadcrumbs
	peak count	peak force	peak count	peak force	peak count	Peak force	peak count	peak force	peak count	peak force	peak count	Peak force
TA	9.000	47677.000	8.000	46827.600	5.000	28989.700	8.000	27871.600	4.000	12724.800	22.000	17409.800
	8.000	50185.800	9.000	53890.100	10.000	14487.400	8.000	25235.100	5.000	26367.000	28.000	16045.100
	11.000	38260.700	8.000	55970.600	70.000	36984.400	6.000	28412.800	3.000	21248.400	23.000	16318.100
average	9.333	45374.500	8.333	52229.433	28.333	26820.500	7.333	27173.167	4.000	20113.400	24.333	16591.000
Standard Deviation	1.528	6287.140	0.577	4792.387	36.171	11404.290	1.155	1700.089	1.000	6891.558	3.215	722.120

Figure 2 graphs the peak force values measured before and after deep frying cooking of the bread crumbs and breadcrumbs of Examples 1-2 and Comparative Examples 1-3 of the present application.

From the TA measurement results before and after deep frying cooking shown in Table 4, Table 5, and Figure 2, the peak force of the S breaders of Examples 1 and 2, which was high before cooking, did not decrease after cooking. It was found that it appeared high. That is, the S breaders of Examples 1 and 2 showed a low decrease in peak intensity after cooking, maintaining high peak intensity even after cooking and maintaining a hard and crispy texture. On the other hand, the S breader and bread crumbs (control group) of Comparative Examples 1 and 3 showed low peak intensity even before cooking, and the S breader of Comparative Example 2 had a high peak intensity before cooking, but the peak intensity decreased after cooking. It was found that there was a significant decrease. Accordingly, the S breaders of Comparative Examples 1 to 3 could not be expected to have a hard and crispy texture after cooking.

In the above, representative embodiments of the present application have been described by way of example, but the scope of the present application is not limited to the specific embodiments described above, and those skilled in the art will understand that the scope of the present application is within the scope stated in the claims of the present application. It will be possible to change it appropriately.

Claims (23)

1. Bread crumb in powder form containing bread particles,

   The bread particles include flour and starch,

   Bread Crumb, which has a particle size distribution in which the proportion of bread particles with a size of 2 mm or more is 54 to 76% by weight.
2. In claim 1,

   Bread crumb with a particle size distribution in which the proportion of bread particles with a size of 3.35 mm or more is 27 to 46% by weight.
3. In claim 1 or claim 2,

   Bread crumb having a particle size distribution in which the proportion of bread particles having a size of 0.85 mm to 2 mm is 12 to 25% by weight.
4. The method according to any one of claims 1 to 3,

   Bread crumbs in which the flour is contained in an amount of 30 to 60% by weight, and the starch is contained in an amount of 5 to 35% by weight in the bread particles.
5. The method according to any one of claims 1 to 4,

   Bread crumbs wherein the bread particles further include one or more ingredients selected from the group consisting of emulsifiers and sweeteners.
6. The method according to any one of claims 1 to 5,

   Bread crumbs, wherein the content of the emulsifier in the bread particles is greater than 0% by weight and less than or equal to 2% by weight, and the content of the sweetener is greater than 0% by weight and less than or equal to 2% by weight.
7. The method according to any one of claims 1 to 6,

   The bread particles are manufactured by adding liquid raw materials to a premix containing flour and starch, and the liquid raw materials are one or more mixtures selected from the group consisting of water, dairy products, eggs, honey, syrup, and vegetable oil. In, Bread Crumb.
8. The method according to any one of claims 1 to 7,

   Bread crumbs, wherein the bread particles do not contain yeast or fermentation products.
9. The method according to any one of claims 1 to 8,

   Bread crumb, wherein the bread particles include a leavening agent.
10. The method according to any one of claims 1 to 9,

    Bread crumb, wherein the moisture content of the bread particles is 8% or less.
11. The method according to any one of claims 1 to 10,

    Bread crumb, wherein the compressive force of the bread particles is 40000 g/sec or more.
12. The method according to any one of claims 1 to 11,

    The bread crumb is for fried food or frozen food, applied to fried food or frozen food.
13. Method for making bread crumbs comprising the following steps:

    (a) preparing a premix containing flour, starch, sugar, refined salt, leavening agent, emulsifier and sweetener;

    (b) adding liquid raw materials to the premix and mixing them to form a dough;

    (c) opening the dough; and

    (d) Cooling and pulverizing the opened dough to produce bread particles.
14. In claim 13,

    After step (d), the method for producing bread crumbs further includes the step (e) of drying the bread particles.
15. In claim 13 or claim 14,

    The liquid raw material is one or a mixture of two or more selected from the group consisting of water, dairy products, eggs, honey, syrup, and vegetable oil.
16. In claim 13,

    The method of producing the bread crumb is a method of producing the bread crumb of any one of claims 1 to 12.
17. A food containing the bread crumb of any one of claims 1 to 12.
18. In claim 17,

    The food is a fried food or a frozen food.
19. A method for producing a food containing bread crumbs, comprising the step of applying the bread crumb of any one of claims 1 to 12 to a food.
20. In claim 19,

    A method of manufacturing food, wherein the food is fried food or frozen food.
21. In claim 20,

    The food is a frozen food, and the food to which the bread crumb is applied is a food to be frozen or a food to be frozen.
22. In claim 21,

    A method of manufacturing food, further comprising the step of freezing the food to which the bread crumb has been applied.
23. In claim 22,

    A method of manufacturing food, further comprising the step of cooking the food to which the bread crumb is applied before freezing.

Images