PROBLEM TO BE SOLVED: To provide bread crumb prevented from softening phenomenon caused by moisture transition to the bread crumb or the like during refrigeration/freezing circulation of fry food or during heating with a microwave oven so as not to lose crispy feeling and sharpness even when recooked with the microwave oven, and having excellent palatability and appearance.SOLUTION: The bread crumb contains a maltooligosaccharide composition having the following characteristic values: (1) DE: 20-25 (2) viscosity: &le1,000 mPa s (3) a sweetness degree: &le25 (4) a molecular amount characteristic value (a) shown at a ratio of an ingredient having a molecular amount of >10,000:&le3 mass% (5) a molecular amount characteristic value b shown at a ratio of an ingredient having a molecular amount of &le1,000 to an ingredient having a molecular amount of 1,000-10,000: 0.8-1.5 and (6) a ratio of disaccharide to decasaccharide in a saccharide composition: &ge65 mass%.COPYRIGHT: (C)2010,JPO&INPIT【課題】フライ食品の冷蔵冷凍流通中や、電子レンジ加熱時におけるパン粉への水分移行などによるパン粉の軟化現象を防止し、電子レンジによる再加熱調理でもクリスピー感及び剣立ち性を失わない、食感的にも外観的にも優れたパン粉を提供すること。【解決手段】下記の特性値を有するマルトオリゴ糖組成物を含有するパン粉及びこれを用いたフライ食品。(1)DE:20~25(2)粘度:1000mPa・s以下(3)甘味度:25以下(4)分子量が10000を超える成分の比率で示される分子量特性値a:3質量%以下(5)分子量が1000以下の成分の分子量が1000~10000の成分に対する比で示される分子量特性値b:0.8~1.5(6)糖組成物中の2糖類~10糖類の比率:65質量%以上。【選択図】なし
