JPH0889194A - Fry mix composition, coated food material for heating and cooking coated with the same, and method for producing food - Google Patents

Abstract

(57) [Summary] [Purpose] A fried food that can be easily attached to food materials (seed) and that, after cooking, becomes a fried food with a soft, plump texture and a crispy texture. Provided are a mix composition for use, a coated food material for heating and cooking coated with the mix composition, and a method for producing a food using the coated food material. [Structure] For frying, characterized by having a moisture absorption of 0.15 g / cm ² · hr or more after being left in an atmosphere of 40 ° C. and 90% RH for 1 hour, and containing a powder having a heat gelation property. Mix composition. A coated food material for heating and cooking, which is obtained by coating the uncooked or semi-cooked food material with the frying mix composition. A method for producing a food, wherein the coated food material for heating and cooking is fried in oil and fat for cooking. A method for producing a food, wherein a cooked coated food material obtained by coating the uncooked or semi-cooked food material with the above-mentioned frying mix composition containing fats and oils by a dry heating means.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a frying mix composition for dressing, a coated food material for heating and cooking coated with the mix composition, and a method for producing a food product using the coated food material. . In particular, the present invention relates to a frying mix composition which can be easily dressed and is capable of producing a fluffy and soft textured fly, and a coated food material for heating and cooking coated with the mix composition, and the coating. The present invention relates to a method for producing food using food materials.

[0002]

2. Description of the Related Art In recent years, various kinds of frozen foods, refrigerated foods, or retort foods have been proposed due to the development of distribution means and diversification of eating habits. In particular, for fried foods (fried foods) represented by fried foods and croquettes, there is a great demand for the above-mentioned frozen foods and the like which can be easily prepared because preparation of these foods requires a relatively troublesome work. Usually, when making fries at home, flour and other flours, eggs, and bread crumbs are used as the materials for dressing. To coat, first attach the flour to the uncooked or semi-cooked food material (seed, ingredients) consisting of meat and / or vegetables, then attach the beaten egg to this surface and sprinkle the bread crumbs. It is done in the process called. The flour absorbs the water on the surface of the food material to improve the stickiness of the egg, and the flour and egg each form a thin film (a thin film by gelatinization of the flour and a thin film of protein by the egg) by heating, respectively. Both facilitate the adhesion of the bread crumbs to the food material surface, and also prevent the formed batter from peeling off.

Recently, there has been proposed a cooking method for frying using a microwave oven, an oven or a microwave oven (a cooking method for non-fried food). For example, to make cutlets (pork fries, pork cutlets) using a microwave oven, first spread the bread crumbs that serve as the batter, sprinkle an appropriate amount of salad oil on it, and mix well. Then, this is heated in a microwave oven so that the breadcrumbs are uniformly mixed with the salad oil. On the other hand, pork, which is a food material (seed), is seasoned with salt, pepper, etc., and then wheat flour, beaten egg, and the bread crumbs obtained above are coated in this order, and this is baked in a microwave oven for a predetermined time. In this way, it is possible to obtain a fried cutlet without using a large amount of oil.

[0004] When dressing the above-mentioned fries, it is preferable that bread crumbs are easily attached from the viewpoint of workability and more bread crumbs are attached from the appearance so that they do not easily come off. This is especially necessary when mass-producing the above-mentioned frozen food or the like with a certain quality. In order to eat cooked fries more deliciously, it is desirable that the seeds are not hardened by heating and are plump, and that the batter is finished with a crispy and crispy texture. However, in general, conventional frozen foods and the like are not sufficient in terms of the plumpness and softness of seeds. Also in the case of the above non-fried food, compared to the original fries fried in oil, the batter does not have a dry and crunchy feeling, and the food material used as seeds, particularly meat, does not have a plump feeling, and it is dry and hard to eat. There is also the problem that it is easy to feel.

[0005] The above-mentioned fried workability is improved, the breadcrumbs are improved, and the frying mix that does not easily fall off after the wrapping (breadcrumbs fried mix)
Has been proposed (see JP-A-55-150870). This is a mixture of bread crumbs and natural pastes having high cold water swellability or high cold water solubility, which improves the workability in dressing, but the texture of the resulting fry product itself, such as plumpness, is improved. Is not fully satisfied.

[0006]

The object of the present invention is to easily coat food material (seed) with food, and it becomes a fried food that is soft and plump in texture after cooking.
Further, it is to provide a mix composition for frying which gives a batter having a crispness, a coated food material for heating cooking coated with the mix composition, and a method for producing a food using the coated food material.

[0007]

Means for Solving the Problems The present inventor has paid attention to the workability of dressing fries and the effect of materials used for dressing on the quality of fry products, and has conducted studies. According to this, when dressing, it is effective to use a substance that has a property of quickly absorbing and thickening the water on the seed surface and gelling by heating and easily forming a thin film (film) on the seed surface. I got the knowledge of. Therefore, the present inventor, as a result of research for a material having the above properties, has a hygroscopicity of a specific value or more, and by using a powder having the ability to form a heat gel, the above target fry The inventors have found that they can be manufactured and have completed the present invention. By using a powder having the above-mentioned properties, bread crumbs are likely to adhere, and excessive evaporation of water is suppressed by the film on the seed surface formed by gelation by heating, and the texture such as plumpness is reduced. An improved fly can be obtained.

According to the present invention, the moisture absorption after standing for 1 hour in an atmosphere of 40 ° C. and 90% RH (relative humidity) is 0.15 g /
A frying mix composition is characterized in that it contains a powder having a heat gelation property of not less than cm ² · hr.

The present invention also resides in a coated food material for heating cooking, which is obtained by coating the fried mix composition with an uncooked or semi-cooked food material.

The present invention also resides in a method for producing a food by frying the above coated food material for heating and cooking with oil and fat.

Furthermore, the present invention also relates to a method for producing a food by cooking a coated food material obtained by coating an uncooked or semi-cooked food material with a frying mix composition containing fats and oils by a dry heating means. is there.

The present invention preferably has the following aspects. (1) The powder exhibits a heat gelation property at a temperature of 50 to 150 ° C. (2) The powder has an average particle size in the range of 5 to 1000 μm. (3) The powder has a water content of 10% or less. (4) Moisture absorption is 0.18 g / cm ² · hr to 0.20
It is in the range of g / cm ² · hr. (5) The frying mix composition further contains a polyphosphate.

The frying mix composition of the present invention will be described below. The powder used in the frying mix composition of the present invention is 1% in an atmosphere of 40 ° C. and 90% RH.
It has a moisture absorption of 0.15 g / cm ² · hr or more after being left for hours, and has a heat gelation property. The moisture absorption is 0.
^{18g / cm 2 · hr~0.25g / cm} 2 · hr ( more preferably, 0.18g / cm ² · hr~0.20g
/ Cm ² · hr) is preferable. In the present specification, moisture absorption means a value measured by the following method using the attached cylindrical moisture absorption measuring cup shown in FIG. That is, a moisture absorption cup (inner diameter 6 cm,
The height of the outer circumference is 2 cm, the thickness of the edge is 2 mm, and the weight is 40 g.
It was left in an atmosphere of 90 ° C. and 90% RH (relative humidity) for 1 hour, and then the increase in weight (g) was measured to obtain the moisture absorption specified in the present invention. However, in measuring the moisture absorption, the cup was repeatedly dropped 10 times from a height of about 3 cm on a wooden desk in order to make the bulk density of the powder in the cup substantially constant. In addition, when bread crumbs are contained in the frying mix composition at the time of measuring the above-mentioned moisture absorption, the measurement is performed with the bread crumbs removed. Further, the powder used in the present invention has a property of forming a film by being gelated by heating together with absorbed water. The gelling temperature is
It is preferably 50 to 150 ° C.

The powder used in the present invention includes, for example, a powder comprising at least one material selected from the group consisting of monosaccharides, oligosaccharides, dextrins, pullulans, sugar alcohols and protein hydrolysates, and proteins. You can Monosaccharides, oligosaccharides, dextrins, pullulans, sugar alcohols and protein hydrolysates are materials that exhibit high viscosity when dissolved in water. Examples of monosaccharides include glucose and fructose. The oligosaccharide usually includes disaccharides to hexasaccharides, and specific examples thereof include sucrose, maltose, lactose, raffinose, and stachyose. Examples of sugar alcohols include maltitol, sorbitol, oligosaccharide alcohols, lactitol, erythritol, and xylitol. Examples of the protein hydrolyzate include animal protein hydrolyzate (HAP) (eg, gelatin), and vegetable protein hydrolyzate (HVP) (eg, protein hydrolyzate such as soybean protein, wheat gluten, and corn gluten). Thing). In the present invention, among the above materials, it is preferably at least one selected from the group consisting of monosaccharides, oligosaccharides, pullulan, and sugar alcohols, and particularly sugar alcohols (among others, sorbitol,
It is preferably an oligosaccharide alcohol).

In the present invention, the above-mentioned proteins are water-soluble and can be gelated by heating. Examples of these proteins include various proteins obtained from animals (egg protein, milk protein, gelatin, collagen). And plasma proteins) and vegetable proteins. Examples of egg proteins include dried or liquid egg yolk, egg white, whole egg, and simple (single) proteins separated from these, such as ovalbumin, conalbumin, ovomucoid, and ovoglobulin. Milk proteins include skim milk powder, whey (whey) protein, buttermilk powder, and simple (single) protein separated from these,
Examples include casein, sodium caseinate, lactoglobulin, lactalbumin and immunoglobulin. Examples of vegetable proteins include soybean protein, wheat protein (wheat gluten), and corn protein (corn gluten). The above proteins may be used alone or in combination of two or more. Of these, egg protein is preferred,
In particular, dried egg white is preferable.

The powder contained in the frying mix composition of the present invention is obtained by dissolving and mixing at least one of the above-mentioned highly viscous materials and protein in water, and then drying the aqueous solution. It is preferable to use the obtained dried product as a complex obtained by crushing. Dissolution and mixing of a highly viscous material and a protein in water can be performed using ordinary stirring and mixing, and a stirring and mixing machine such as a homomixer used for homogenization. Further, the drying of the aqueous solution is performed by spray drying,
It can be performed using various methods such as freeze-drying, vacuum drying, or spray granulation. In the present invention, the powder can also be used as a simple mixture of at least one kind of material having the above-mentioned high viscosity and a protein.

The mixing ratio of the above-mentioned highly viscous material and protein varies depending on the materials to be combined, but the highly viscous material: protein (by weight ratio) = 10: 1 to 1:10,
It is preferably 2: 1 to 1: 2. Water is usually 1 to 10 times the weight of the above mixture (preferably 3 to 5 times).
Weight times). The average particle size of the obtained powder is
Generally in the range of 5 to 1000 μm, preferably 10 to 2
Adjustment is made within the range of 00 μm. The water content of the powder is adjusted to 10% or less, preferably 6% or less.

In addition to the above powders, it is preferable that the frying mix composition of the present invention practically contains bread crumbs from the viewpoint of ease of cooking. The mixing ratio of the powder and the bread crumbs at that time is not particularly limited, but the mixing weight ratio of the powder and the bread crumbs is usually 70:30 to 5:95, and preferably,
It is 40:60 to 15:85.

In the frying mix composition of the present invention, a polyphosphate salt (for example, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, etc.) is formed so that the thin film (film) formed during cooking is more dense. )
Is preferably included. The addition of polyphosphate suppresses the moisture evaporation of the thin film, and thus the food material can be made softer and softer.

The coated food material for cooking according to the present invention is coated on the surface thereof with a method such as sprinkling the fried mix composition on an uncooked or semi-cooked food material comprising meat and / or vegetables. It can be prepared by attaching (coating). Uncooked or semi-cooked food materials can be used for fried food such as fries, meat, fish and shellfish, grains, vegetables, eggs, and uncooked and semi-cooked materials processed based on these materials Can be mentioned.
In addition, depending on the food material, it is preferable to sprinkle the mix composition for frying after preliminarily attaching water or the like to the surface thereof. In the above preparation, the powder quickly adsorbs to the surface of the food material and at the same time facilitates the attachment of bread crumbs. Therefore, a larger amount of bread crumbs can be easily attached.

The coated food material of the present invention prepared as described above can be cooked by heating by frying it with fats and oils. The oil is not particularly limited, and various edible oils and fats conventionally used for making fries can be used depending on the food material.

The coated food material of the present invention can also be cooked by a dry heating means such as a microwave oven or an oven. However, it is preferable that the mix composition for frying according to the present invention contains fats and oils during the dry heating. This makes it possible to produce a fried food having the same texture, flavor, and appearance as the fried foods fried with a large amount of fats and oils. The fats and oils may be included in either the powder or the bread crumbs that are the constituents of the frying mix composition of the present invention, or may be included in both of them. The type of fats and oils is also not particularly limited, and the same ones used for frying the above fats and oils can be used. The content of fats and oils is the mix composition 1 for frying.
It is suitable to be 5 to 100 parts by weight with respect to 00 parts by weight. It is preferably 10 to 50 parts by weight. In addition,
Powdered fats and oils can be used instead of the commonly used liquid fats and oils. In this case, the amount of the powdered fat and oil used is also in the above range.

Examples of the coated food material for cooking according to the present invention include croquette (various vegetable croquette, various croquette with minced meat, cream croquette, croquette of seafood such as shrimp croquette with tail), cutlet (skew cutlet, ham cutlet, Ham potato cutlet, pork cutlet, chicken fillet, beef cutlet, minced cutlet, etc.), fried (fried various seafood,
Fried eggs, pizza-style fries, etc.), and scotch eggs.

[0024]

EXAMPLES The present invention will be described more specifically below with reference to examples and comparative examples.

[Reference Example 1] A fried cutlet was fried by the usual method shown below. To 90 g of pork, 3.2 g of soft flour, 7.5 g of beaten egg and 7.2 g of bread crumbs were sequentially adhered, and then 1
After frying in salad oil at 80 ° C. for 3 minutes, it was taken out to obtain cutlets.

[Example 1] 10 g of dried egg white (trade name: egg white powder GT, manufactured by Taiyo Kagaku Co., Ltd.), 15 g of pullulan
Was dissolved in 120 g of water and uniformly mixed with a homomixer. The obtained mixed solution was freeze-dried, and then the dried product was pulverized with a pulverizer to obtain a powder having a water content of about 5% (average particle diameter: 50 μm, moisture absorption: 0.18 g / cm ² · hr).
30 g of the powder obtained above and 70 g of dried bread crumbs were mixed to obtain a frying mix composition according to the present invention.

Example 2 Example 1 was the same as Example 1 except that 11 g of dried egg white and 19 g of oligosaccharide alcohol (trade name: Amamir, manufactured by Hayashibara Pharmaceutical Co., Ltd.) were used in place of pullulan. A powder coating agent was obtained in the same manner. The powder coating agent thus obtained had a water content of 5% (average particle size: 50 μm, moisture absorption: 0.19 g / cm ^2).
-Hr). 30 g of the above powder coating agent and 70 g of dried bread crumbs
Were mixed to obtain a frying mix composition according to the present invention.

Example 3 In Example 2, 10 g of dried egg white, 17.5 g of oligosaccharide alcohol (trade name: Amamir, manufactured by Hayashibara Pharmaceutical Co., Ltd.) were used, and sodium polyphosphate was added to 2. A powder coating agent was obtained in the same manner as in Example 1 except that 5 g was added. The water content of the obtained powder coating agent was 5% (average particle diameter: 50 μm,
Moisture absorption: 0.18 g / cm ² · hr). 30 g of the above powder coating agent and 70 g of dried bread crumbs were mixed to obtain a mix composition for frying according to the present invention.

Example 4 A powder film-forming agent was obtained in the same manner as in Example 1 except that 15 g of dried egg white and 15 g of fructose were used instead of pullulan.
The water content of the obtained powder coating agent was 5% (average particle diameter: 50 μm, moisture absorption: 0.17 g / cm ² · h).
r). 30 g of the above powder coating agent and 70 g of dried bread crumbs were mixed to obtain a mix composition for frying according to the present invention.

[Embodiment 5] In the above Embodiment 1, 15 g of dried egg white and 15% of sorbitol instead of pullulan are used.
A powder coating agent was obtained in the same manner as in Example 1 except that g was used. The water content of the obtained powder coating agent was 5% (average particle diameter: 50 μm, moisture absorption: 0.16 g / cm 3).
² · hr). 30 g of the above powder film forming agent and 70 dry bread crumbs
g were mixed to obtain a frying mix composition according to the present invention.

[Example 6] 15 g of dried egg white (trade name "Egg white powder GT", Taiyo Kagaku Co., Ltd.), protein hydrolyzate (gelatin degradation product) (trade name "Enzap P", Dainippon Sugar Co., Ltd. ) 15 g and 70 g of dried bread crumbs were mixed to obtain a frying mix composition according to the present invention (average particle size as a mixture of dried egg white and protein hydrolyzate: 50 μm).
m, moisture absorption: 0.20 g / cm ² · hr).

[Comparative Example 1] 15 g of dried egg white (trade name: egg white powder GT, manufactured by Taiyo Kagaku Co., Ltd.), pregelatinized starch (trade name: TEXTADE A, National Starch Co., Ltd.) 15
g and 70 g of dried bread crumbs were mixed to obtain a frying mix composition.

[Comparative Example 2] 1 g of dried egg white (trade name: egg white powder GT, Taiyo Kagaku Co., Ltd.), xanthan gum 1
g, 1 g of guar gum, 27 g of light wheat flour, and 70 g of dried bread crumbs were mixed to obtain a frying mix composition.

[Comparative Example 3] 3 g of dried egg white (trade name: egg white powder GT, manufactured by Taiyo Kagaku Co., Ltd.), pregelatinized starch (trade name: Texted A, National Starch Co., Ltd.) 5
g and 92 g of dried bread crumbs were mixed to obtain a frying mix composition.

The composition (unit: g) of the frying mix composition obtained above is summarized in Table 1 below.

[0036]

[Table 1] Table 1 ──────────────────────────────────── Frying Example Reference Example Ratio Comparative Mix 1 2 3 4 5 6 1 1 2 3 ──────────────────────────────────── Dry Egg white 15 11 10 15 15 15 15 Wheat flour 15 13 Oligosaccharide A 0 19 17.5 0 0 0 ↓ 0 0 0 0 Lucor beaten egg Sorbit 0 0 0 0 0 15 0 ↓ 0 0 0 0 Fructose 0 0 0 15 15 0 0 Bread flour 0 pullulan 15 0 0 0 0 0 0 0 0 0 0 protein hydrolyzed 0 0 0 0 0 15 15 0 0 0 hydrolyzate ────────────────────────── ────────── Xanthan 0 0 0 0 0 0 0 0 1 0 Gum Guar gum 0 0 0 0 0 0 0 0 1 1 0 Pregelatinized starch 0 0 0 0 0 0 0 15 0 5 Wheat flour 0 0 0 0 0 0 0 0 27 0 Polyphosphoric acid 0 0 2.5 0 5 0 0 0 0 0 0 Sodium dried bread crumbs 70 70 70 70 70 70 70 70 70 70 92 92 ────────────── ───────────────────────

[Evaluation as a frying mix composition and a coated food material] Next, 90 g of pork was mixed with the frying mix composition obtained above to prepare a coated food material, which was then added with salad oil at 180 ° C. It was fried for 3 minutes and then taken out to obtain cutlets. In the preparation of the coated food material described above, the amount of the frying mix composition attached to pork was measured by the following method. Commercially available pork loin (thickness: 12
(About 14 mm) is cut into 90 g, and this is put in a container containing about 30 g of the mix composition, and the mix composition is attached by lightly pressing on both sides of the meat with hands.
The amount of bread crumbs attached to meat is calculated by the following formula. Bread crumb adhesion amount (g) = mixture composition adhesion amount (g) x
(Bread crumb content (%) / 100 in the mix composition)

The cutlets thus obtained were subjected to a sensory evaluation on the following items by a specialist evaluation panelist.
The volume of cutlet meat was measured by the following method. (Sensory evaluation) The evaluation was based on the friedness (reference example 1) in which the easiness of wearing the clothes, the texture of the clothes (feeling of crispy) and the texture of the meat (feeling plump, soft) were fried in normal oil (Reference Example 1). This was done by comparing with this. The evaluation criteria are as follows. AA: Very good compared to when fried in normal oil. A: Slightly better than when fried in normal oil. B: Almost the same as when fried. C: Inferior to when fried, but acceptable. (Measurement of meat volume) Commercially available pork loin (thickness: 12 to 1
4 mm) is cut into 90 g, and this is put in a container containing about 30 g of the mix composition, and the mix composition is attached by lightly pressing by hand on both sides of the meat. This is fried in 180 ° C. salad oil for 3 minutes, then taken out, and the batter attached to the meat is peeled off. The meat after peeling the clothes was put into a graduated cylinder, and the volume of the meat was measured by water replacement.
The volume of 90 g of meat before cooking was measured by the same method, and as a result, it had a water volume of 85 ml. The above results are shown in Table 2 below. In Table 2, “moisture absorption” (unit: g / cm ² · hr) was measured according to the method shown in FIG. 1 as described above.

[0039]

[Table 2] Table 2 ──────────────────────────────────── Mixing composition for frying Reference example Comparative example Evaluation item 1 2 3 4 5 6 1 1 2 3 ────────────────────────────────── ─── Bread crumbs 6.2 7.4 7.4 7.1 6.8 5.6 7.2 4.4 4.6 5.2 Coat weight (g) ─────────────────────────────── ────── Volume of meat 61 67 70 64 64 63 63 54 62 62 62 (mL) ───────────────────────────── ───────── Moisture absorption 0.18 0.19 0.18 0.17 0.16 0.20 −− 0.14 0.10 0.14 ────────────────────────────── ─────── Sensory evaluation Sakumi of clothes B A A A A B B C C C Meat plump B A A A A A B B B B C C Softness B A A A A A A B B C C C Clothing A A A A A A A A B A A A A Convenience ────────────── ───────────────────────

From the results shown in Table 2 above, by using the frying mix composition according to the present invention (Examples 1 to 6) containing a powder having a specific moisture absorption and a heat gel forming ability. , Wearing according to the usual method (reference example 1)
Compared with the above, it is easier to coat, and the amount of bread crumbs attached can be the same as the amount of bread according to the usual method. It can be seen that the resulting cutlet has a crispy feel to the clothes, the meat is tender, and it has a plump feel. In particular, it can be seen that the texture of meat is further improved by using the frying mix composition (Example 3) to which polyphosphate is added. On the other hand, when using the mix composition for frying (Comparative Examples 1 to 3) having a moisture absorption equal to or less than the value specified in the present invention, the garment can be easily performed, but the amount of bread crumbs attached is relatively small, and The crispness of the batter after cooking, the tenderness and plumpness of the meat are also inferior to those obtained according to the usual method (Reference Example 1).

[Example 7] 8 g of dried egg white (trade name "Egg white powder GT", manufactured by Taiyo Kagaku Co., Ltd.), oligosaccharide alcohol (trade name: Amamir, manufactured by Hayashibara Pharmaceutical Co., Ltd.) 14
g and 8 g of salad oil were added to 120 g of water, and they were uniformly mixed with a homomixer. Lyophilize the resulting mixed solution,
The powder was pulverized with a pulverizer to obtain a powder coating agent having a water content of about 5% (average particle diameter: 50 μm, moisture absorption: 0.19 g / cm ² · h).
r). 30 g of this powder and 70 g of dried bread crumbs were mixed to obtain a mix composition for frying according to the present invention. 90g beef
The above mixture composition for frying was sprinkled on. The amount deposited at this time was 10.6 g. This is the oven (25
It was cooked at 0 ° C. for 8 minutes to obtain a cutlet according to the method of the present invention.

[Example 8] 7 g of dried egg white (trade name "Egg white powder GT", manufactured by Taiyo Kagaku Co., Ltd.), 13 g of oligosaccharide alcohol (trade name: Amamir, manufactured by Hayashibara Pharmaceutical Co., Ltd.)
Was dissolved in 80 g of water and uniformly mixed with a homomixer. The obtained mixed solution was freeze-dried and pulverized with a pulverizer to obtain a powder film forming agent having a water content of about 5% (average particle diameter: 50).
μm, moisture absorption: 0.19 g / cm ² · hr). 20 g of the obtained powder, powdered fats and oils (trade name "Emmafat CO",
Fat content: 80% by weight, manufactured by Riken Vitamin Co., Ltd. 10
g and 70 g of dried bread crumbs were mixed to obtain a frying mix composition according to the present invention. 90 g of beef was dusted with the above mix composition for frying. The adhesion amount at this time is 10.
It was 0 g. This was cooked in an oven (250 ° C., 8 minutes) to obtain cutlets according to the method of the present invention.

[Example 9] 11 g of dried egg white (trade name "Egg white powder GT", manufactured by Taiyo Kagaku Co., Ltd.), oligosaccharide alcohol (trade name: Amamir, manufactured by Hayashibara Pharmaceutical Co., Ltd.) 19
g was dissolved in 120 g of water and uniformly mixed with a homomixer. The obtained mixed solution was freeze-dried and pulverized with a pulverizer to obtain a powder film forming agent having a water content of about 5% (average particle diameter: 50).
μm, moisture absorption: 0.19 g / cm ² · hr). 30 g of the obtained powder and 70 g of fried bread crumbs (oil and fat content: 45% by weight) were mixed to obtain a frying mix composition according to the present invention. 90 g of beef was dusted with the above mix composition for frying. The adhesion amount at this time was 10.0 g. This was cooked in a microwave oven (strong microwave oven, 500 W, 3 minutes) to obtain a cutlet according to the method of the present invention.

[Comparative Example 5] 90 g of pork and 3.2 grams of soft flour
g, beaten egg 7.5 g, and fried bread crumbs 7.2 g (oil and fat content: 45% by weight) were sequentially deposited. Then, this was heated in an oven (250 ° C., 8 minutes) to make cutlets.

[Comparative Example 6] 90 g of pork and 3.2 grams of soft flour
g, beaten egg 7.5 g, and fried bread crumbs 7.2 g (oil and fat content: 45% by weight) were sequentially deposited. Then, heat this in a microwave oven (strong range; 500 W, 3 minutes),
I made a cutlet.

[Evaluation as Fried Mix Composition and Coated Food Material] Each of the obtained cutlets was evaluated in the same manner as above. However, the volume of the meat was measured by the same method as above except that the meat after cooking (oven, microwave) was used. The above results are shown in Table 3 below. In addition, Table 3 also includes Reference Example 1 described above.

[0047]

[Table 3] Table 3 ──────────────────────────────────── Mixing composition for frying Reference Example Comparative Example Mixture 7 8 9 1 5 6 ──────────────────────────────────── Dried egg white 8 7 11 Oligosaccharide Al 14 13 19 Wheat flour Wheat flour Wheat flour Cole ↓ ↓ ↓ Salad oil 8 0 0 When egg and egg When egg Egg powder Oil and fat 0 10 0 ↓ ↓ ↓ Dry bread crumbs 70 70 0 Bread crumbs Bread crumbs 0 70 70 ─────────────────────────────────── Evaluation item ───────────── ─────────────────────── Bread crumb adhesion (g) 7.4 7.0 7.0 7.2 7.2 7.2 (g) ─── ──────────────────────────────── Volume of meat (mL) 65 65 65 69 54 50 52 52 ────── ────────────────────────────── Moisture absorption 0.19 0.19 0.19 −− −− −− ────────── ─────────────────────────── Sensory evaluation Sakumi of clothes A A A B C C Fluffy feeling of meat A A A B B C C of meat Softness A A A B C C Easy to wear A A A B A A A ───────────────────────────────── ─────

From the results shown in Table 3 above, a frying mix composition according to the present invention containing a powder having a specific moisture absorption and a heat gel forming ability even in so-called non-fried products (Examples 7 to 7). Compared with the conventional method (Reference Example 1) or the conventional method (Comparative Examples 5 and 6), the use of 9) makes the dressing easier, and There is a feeling of crispness,
Also, the meat is soft and plump.

[0049]

EFFECTS OF THE INVENTION By using the frying mix composition according to the present invention, the adhesion of bread crumbs to the surface of the food material is improved and the garment can be easily applied. Further, it is possible to adhere bread crumbs that are almost equivalent to the amount of bread crumbs obtained by a usual method. Further, since the frying mix composition according to the present invention is gelated by heating and forms a film to cover the surface of the food material, evaporation of excessive water from the food material is suppressed. Therefore, the food material has a soft and plump texture. Therefore, a fried food with a good texture can be produced.

[Brief description of drawings]

FIG. 1 is a schematic cross-sectional view of a moisture absorption measuring cup.

Claims (7)

[Claims] 1. A powder having a moisture absorption property of 0.15 g / cm ² · hr or more after being left in an atmosphere of 40 ° C. and 90% RH for 1 hour and having heat gelling property. Mix composition for frying. 2. The frying mix composition according to claim 1, which contains bread crumbs. 3. The moisture absorption is 0.18 g / cm ² · hr-
Claim 1 or 2 which is in the range of 0.25 g / cm ² · hr.
The mix composition for frying according to. 4. A coated food material for heat cooking, which is obtained by coating the fried mix composition according to any one of claims 1 to 3 on an uncooked or semi-cooked food material. 5. The coated food material for cooking according to claim 4, wherein the frying mix composition contains fats and oils. 6. A method for producing a food, wherein the coated food material for heating and cooking according to claim 4 is fried with oil and cooked. 7. A method for producing a food by cooking the coated food material according to claim 5 with a dry heating means.