# US 2021/0329952 A1 · Breadcrumb mix > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2021/0329952 A1 - Document ID: US20210329952A1 - Status: Published application - Kind: A1 - Application number: 17/264,566 - Filed: 2019-08-02 - Published: 2021-10-28 - Earliest claimed: 2018-08-02 - Assignees: Nisshin Foods Inc. - Applicants: Nisshin Foods Inc. - Inventors: Shuhei YAMAZAKI; Michihiro SAKAKIBARA; Souichiro HIWATASHI - Web page: https://patentgrep.com/patent/US20210329952A1 ## CPC - A23L 7/157: Farinaceous granules for dressing meat, fish or the like - A23L 13/03: {Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces} - A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) - A23P 20/105: {Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol} - A23P 20/12: Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS ## Abstract 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. ## Claims ### Claim at position 1 1-4. (canceled) ### Claim 5 A breadcrumb mix comprising: 50 to 95% by mass of breadcrumbs; and 3 to 70 parts by mass of a breadcrumb modifier attached to surfaces of the breadcrumbs, relative to 100 parts by mass of the breadcrumbs, wherein the breadcrumb modifier comprises 20% by mass or more of a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch, and 5 to 80% by mass in total of at least one selected from the group consisting of a protein material and a thickener. ### Claim at position 3 6-9. (canceled) ### Claim 10 A method for producing a breadcrumb mix, the method comprising attaching a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch to surfaces of breadcrumbs. ### Claim 11 (depends on 10) The method of claim 10, wherein the attaching involves attaching a composition comprising the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch to the surfaces of the breadcrumbs, and the composition further comprises at least one selected from the group consisting of a protein material and a thickener. ### Claim 12 (depends on 11) The method of claim 11, wherein the composition comprises 20% by mass or more of the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch, and 5 to 80% by mass in total of at least one selected from the group consisting of the protein material and the thickener. ### Claim 13 (depends on 10) The method of claim 10, wherein the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch is in powder form. ### Claim 14 (depends on 10) The method of claim 10, wherein 3 to 70 parts by mass of the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch is attached to 100 parts by mass of the breadcrumbs. ### Claim 15 (depends on 5) A method for producing a cooked breaded food, the method comprising: attaching the breadcrumb mix of claim 5 directly to a surface of a food material; and baking or deep-frying, with oil, the food material having the breadcrumb mix attaching thereto. ### Claim 16 (depends on 11) The method of claim 11, wherein the composition is in powder form. ### Claim 17 (depends on 11) The method of claim 11, wherein 3 to 70 parts by mass of the composition is attached to 100 parts by mass of the breadcrumbs. ### Claim 18 A method for modifying breadcrumbs, comprising attaching a pregelatinized hydroxypropylated starch and/or a pregelatinized acetylated starch to surfaces of the breadcrumbs. ### Claim 19 (depends on 18) The method of claim 18, wherein the attaching involves attaching a composition comprising the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch to the surfaces of the breadcrumbs, and the composition further comprises at least one selected from the group consisting of a protein material and a thickener. ### Claim 20 (depends on 19) The method of claim 19, wherein the composition comprises 20% by mass or more of the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch, and 5 to 80% by mass in total of at least one selected from the group consisting of the protein material and the thickener. ### Claim 21 (depends on 18) The method of claim 18, wherein the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch is in powder form. ### Claim 22 (depends on 18) The method of claim 18, wherein 3 to 70 parts by mass of the pregelatinized hydroxypropylated starch and/or the pregelatinized acetylated starch is attached to 100 parts by mass of the breadcrumbs. ### Claim 23 (depends on 19) The method of claim 19, wherein the composition is in powder form. ### Claim 24 (depends on 19) The method of claim 19, wherein 3 to 70 parts by mass of the composition is attached to 100 parts by mass of the breadcrumbs.