Breadcrumb Mix Protein-Starch Composite Coating
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Solution Overview
Problem
Existing breadcrumb mixes often result in poor attachment properties and unsatisfactory appearance and texture of breaded and fried foods, with ingredients separating during storage and inconsistent coating.
Innovation Solution
A breadcrumb mix comprising breadcrumbs blended with a modifier containing 20-90% protein material, 1-60% thickener, and 0.1-5% oil or fat, specifically using gluten, dried egg white, pregelatinized starch, and glucomannan, which improves attachment and cooking outcomes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If existing breadcrumb mixes are used, then the operation is simpler, but the attachment property to food items is poor
Solution Approach 1:
The patent applies composite materials by formulating a breadcrumb mix containing multiple components: breadcrumbs (70-95 mass%), protein material (2-20 mass%), starch (10-60 mass%), and powdered soy sauce (3-12 mass%). This composite formulation ensures both simple direct attachment operation and reliable adhesion to food items, resolving the contradiction between ease of operation and attachment reliability.
2Ease of manufacture
If existing breadcrumb mixes are used, then the mixing process is simpler, but the ingredients separate during storage
Solution Approach 1:
The patent applies parameter changes by carefully controlling the ratios of ingredients in the breadcrumb mix. The specific parameter ranges (breadcrumbs 70-95 mass%, protein material 2-20 mass%, starch 10-60 mass%, powdered soy sauce 3-12 mass%) are optimized to maintain composition stability during storage while keeping the manufacturing process simple. This resolves the contradiction between ease of manufacture and storage stability.
3Ease of operation
If existing breadcrumb mixes are used, then the preparation process is simpler, but the appearance and texture of fried food are unsatisfactory
Solution Approach 1:
The patent applies composite materials by combining breadcrumbs with protein material, starch, and powdered soy sauce in specific ratios. This composite formulation produces fried food with improved appearance and texture quality while maintaining the simplicity of the preparation process, resolving the contradiction between ease of operation and manufacturing precision.
4Ease of operation
If existing breadcrumb mixes are used, then the coating process is simpler, but the coating uniformity is poor
Solution Approach 1:
The patent applies parameter changes by optimizing the ingredient ratios in the breadcrumb mix, particularly the combination of protein material, starch, and powdered soy sauce. This formulation improvement ensures uniform coating on food items while keeping the coating process simple, resolving the contradiction between ease of operation and coating uniformity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The breadcrumb mix ensures a uniform, crispy coating with good appearance and texture, maintaining the original flavors of the food item, suitable for various cooking methods including deep-frying and baking with minimal oil.
Implementation Method 1
a polysaccharide thickener... the thickener is one or more selected from the group consisting of pregelatinized starch and glucomannan
Implementation Method 2
the breadcrumb mix... is attached to food items well... the protein material is one or more selected from the group consisting of gluten and dried egg white
Implementation Method 3
an oil or fat... the content of the oil or fat relative to 100 parts by mass of the breadcrumbs is from 0.015 to 1.2 parts by mass
Implementation Method 4
heat-cooking the mix-attached food items... provides crispy coating
Implementation Method 5
when the food item attached with the breadcrumb mix is cooked, high-quality breaded and cooked food with good appearance and texture
Data Source
AI summary
A breadcrumb mix that successfully provides high-quality breaded and cooked food with good appearance and texture is provided. The breadcrumb mix comprises a breadcrumb modifier containing from 20 to 90 mass% of a protein material, from 1 to 60 mass% of a thickener, and from 0.1 to 5 mass% of an oil or fat. The breadcrumb mix comprises from 5 to 40 parts by mass of the breadcrumb modifier relative to 100 parts by mass of breadcrumbs.