JP7317501B2 - Deep-fried food coating - Google Patents

Description

Reference to Related Applications

This patent application claims priority based on Japanese Patent Application No. 2017-068808 (filing date: March 30, 2017), which was previously filed in Japan. The entire disclosure of this earlier patent application is hereby incorporated by reference.

Background of the invention

TECHNICAL FIELD The present invention relates to a coating material used for fried foods, and more particularly to a batter suitable for producing fried foods suitable for microwave cooking.

BACKGROUND ART It is an everlasting task to achieve both texture and appearance at a high level in fried food products. In order to solve this problem, various coating materials and batters have been developed (for example, Patent Documents 1 to 5).

However, with conventional coating materials and batter, fried food cooked by heating with microwaves (microwave ovens) causes the coating to become watery, stiff, and sticky due to oil oozing out of the coating. It cannot be said that good texture and appearance are compatible with fried food. In addition, with conventional coating materials and batter, if the middle ingredients (ingredients) of fried food contain moisture, the coating tends to be thick to prevent moisture from moving from the middle ingredients to the coating, resulting in a thin coating that looks like it was handmade at home. It was difficult to make deep-fried food.

JP-A-2001-103917 JP 2016-54664 A JP 2004-154009 A JP-A-64-60334 JP-A-59-6847

The present inventors found that in a batter containing flour, tri- to non-saccharide carbohydrates, solid fat, thickener and egg white, the mass ratio of solid fat to flour (solid fat/flour) and the mass ratio of water to flour By adjusting (moisture content / grain flour) to a specific range, when the oil-fried food obtained using the batter is cooked in a microwave (microwave), a preferable texture (texture, coating and medium texture) It was found that both a sense of unity and a favorable appearance can be achieved. The present invention is based on this finding.

Therefore, the object of the present invention is a batter that can achieve both a preferable texture and appearance of a batter in fried food cooked with microwaves (microwave), a method for producing the batter, and a method for producing the batter, The purpose of the present invention is to provide a food product fried in oil and a method for producing the food product fried in oil.

And this invention includes the following inventions.
(1) A batter for fried foods, comprising at least one saccharide selected from cereal flour, oligosaccharides of 3 to 9 saccharides, and dextrin having a saccharification rate of less than 10, solid fats and oils, a thickener, and egg white. , The mass ratio of solid fat to flour in the batter (solid fat/grain flour) is 0.55 to 3.80, and the mass ratio of water to flour (moisture/grain flour) is 0.85 to 1.90 A batter for fried food.
(2) The batter for fried foods according to (1), wherein the carbohydrate is at least one selected from tri- or tetra-saccharide oligosaccharides and dextrin having a saccharification rate of 7-9.
(3) The batter for fried foods according to (1) or (2), wherein the content of grain flour in the batter is 14% by mass or more.
(4) The batter for fried food according to any one of (1) to (3), wherein the mass ratio of solid fat to flour in the batter (solid fat/grain flour) is 0.60 to 3.40.
(5) The batter for fried food according to any one of (1) to (4), wherein the mass ratio of solid fat to flour in the batter (solid fat/grain flour) is 1.20 to 2.70.
(6) The batter for fried foods according to any one of (1) to (5), wherein the mass ratio of water to grain flour in the batter (moisture content/grain flour) is 0.85 to 1.70.
(7) The batter for fried foods according to any one of (1) to (6), wherein the mass ratio of water to grain flour in the batter (moisture content/grain flour) is 1.00 to 1.50.
(8) The flour is at least one flour selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, tapioca flour, soy flour, oat flour and barley flour, (1) to (7) The batter for fried food according to any one of the above.
(9) The thickener is at least one substance selected from the group consisting of methyl cellulose, carboxymethyl cellulose, curdlan and welan gum, (1) to (8) batter for fried food. .
(10) A method for producing a batter for fried foods, comprising a step of mixing flour, tri- to non-saccharide carbohydrates, solid fats and oils, a thickener and egg white, and A method in which the mass ratio of solid fat (solid fat/flour) is adjusted to 0.55 to 3.80, and the mass ratio of water to flour (moisture/flour) is adjusted to 0.85 to 1.90.
(11) The method according to (10), wherein the content of flour in the batter is adjusted to 14% by mass or more.
(12) A method for producing a fried food,
(a) a step of treating the desired filling of the fried food with the batter for fried food according to any one of (1) to (9) to obtain a processed food for fried food, and (b) said A method comprising the step of frying a processed food for frying.
(13) The method according to (12), further comprising the step of dusting the processed food for frying after step (a) and before step (b).
(14) The method according to (12) or (13), further comprising a freezing step performed after the frying step.
(15)
An oil-fried food comprising a medium seed and a post-heating batter layer derived from the batter for oil-fried food according to any one of (1) to (9) positioned outside the medium seed.
(16) The fried food according to (15), which is frozen.

By using the batter of the present invention, not only in the freshly fried state, but also in the state after frozen storage or refrigerated storage, the light texture of the fried food and the sense of unity with the medium (thin feeling) etc. Both texture and batter appearance can be improved. In particular, in the fried food obtained using the batter of the present invention, the transfer of moisture from the filling to the fried batter is reduced, and even when heated and cooked in a microwave (microwave), it is very good as if it was freshly fried. It is possible to achieve both good texture and appearance.

Specific description of the invention

The batter of the present invention contains flour, 3- to 9-sugar carbohydrates, solid fats and oils, a thickener and egg white, and the mass ratio of solid fats and oils to flour and the mass ratio of water to flour is within a specific range. be. Such a batter is prepared by adding predetermined blending amounts of materials including grain flour, 3- to 9-saccharide sugars, solid fats and oils, thickeners and egg whites into a mixing vessel and mixing until a batter is obtained. It can be manufactured by

In the batter of the present invention, the mass ratio of solid fat to flour (solid fat/grain flour) is 0.55 to 3.80, preferably 0.60 to 3.40, and 1.20 to 2.70. is more preferable.

In the batter of the present invention, the mass ratio of water to flour (moisture/flour) is 0.85 to 1.90, preferably 0.85 to 1.70, and 1.00 to 1.50. is more preferable. Here, with respect to the amount of water, it is necessary to consider not only the amount of water added, but also the amount of water contained in other materials. Therefore, when blending a material containing a significant amount of water, it is desirable to adjust the mass ratio of water to flour, taking into account the mass of water contained in the material.

The cereal flour used in the present invention is not particularly limited. Cereal starches and starches obtained by subjecting these starches to physical or chemical processing, such as ether-crosslinked starch, pregelatinized starch, and acetylated crosslinked starch. According to a preferred embodiment of the invention, powders obtained by grinding grains such as wheat, barley, oats, corn, rice, potatoes, tapioca and soybeans are used. In the present invention, flour may be used alone or in combination of two or more.

The content of flour in the batter of the present invention is not particularly limited, but considering the mass ratio of water to flour described above, for example, it is preferably 14% by mass or more with respect to the mass of batter. It is more preferably 14% to 35% by mass, even more preferably 17% to 25% by mass.

The carbohydrates used in the present invention are preferably not sugar alcohols. Moreover, the carbohydrates used in the present invention are preferably oligosaccharides (maltotetraose, etc.) and dextrin, from the viewpoint of food compatibility and production cost. Among them, the oligosaccharides used in the present invention may be trisaccharides to pentasaccharides, preferably trisaccharides or tetrasaccharides. The dextrin used in the present invention may have a saccharification rate (DE value: Dextrose equivalent) of less than 10, preferably 3-9, more preferably 7-9. Moreover, in the present invention, the saccharides may be used singly or in combination of two or more. Moreover, according to a preferred embodiment of the present invention, maltotetraose is used alone as the carbohydrate.

The content of 3- to 9-saccharide carbohydrates in the batter of the present invention is not particularly limited, and can be appropriately determined according to the type of the desired fried food. For example, the content of 3- to 9-saccharide carbohydrates in the batter of the present invention is suitably 10% to 30% by mass, preferably 15% to 25% by mass, relative to the mass of the batter. is preferred, and 18% by mass to 23% by mass is more preferred.

As the solid fat used in the present invention, any edible fat that is solid at room temperature may be used. For example, vegetable fat, animal fat, and processed fat thereof may be used. good too. Further, the solid fat used in the present invention may be a solidified melted fat. Although the melting point of the solid fat used in the present invention is not particularly limited, it is preferably 30°C or higher, more preferably 32°C to 42°C. Such fats and oils include, for example, butter, margarine, shortening, beef tallow and lard. In the present invention, solid fats and oils may be used alone or in combination of two or more. According to a preferred embodiment of the present invention, shortening is used alone as the solid fat.

The content of the solid fat in the batter of the present invention is not particularly limited, and can be appropriately determined according to the type of the desired fried food. For example, the content of solid fats and oils in the batter of the present invention is suitably 20 to 60% by mass, preferably 25 to 45% by mass, more preferably 27 to 42% by mass, based on the mass of the batter. is more preferable.

The thickener used in the present invention may be any food thickener, such as pectin, tamarind gum, carrageenan, propylene glycol, methylcellulose, carboxymethylcellulose, curdlan and welan gum. is mentioned. According to a preferred embodiment of the invention, the thickeners used in the present invention are methylcellulose, carboxymethylcellulose, curdlan and welan gum. In the present invention, the thickener may be used alone or in combination of two or more. According to a preferred embodiment of the invention, methylcellulose is used alone.

The content of the thickening agent in the batter of the present invention is not particularly limited, and can be appropriately determined according to the type of the desired fried food. For example, the content of the thickening agent in the batter of the present invention is suitably 0.05 to 3% by mass, preferably 0.1 to 2% by mass, based on the mass of the batter. 4 to 1% by mass is more preferable.

As the egg white used in the present invention, egg white of a chicken egg is typically used. The egg white used in the present invention may contain egg white, and may be albumen obtained by removing the yolk from a whole egg, or may be a whole egg. As the egg white used in the present invention, dry powdered egg white and whole egg can also be used.

The content of egg white in the batter of the present invention is not particularly limited, and can be appropriately determined according to the type of the desired fried food. For example, the content of egg white in the batter of the present invention is suitably 8 to 32% by mass, preferably 10 to 28% by mass, more preferably 12 to 25% by mass, relative to the mass of the batter. is more preferable. When whole eggs are used as egg whites, it is desirable to adjust the content of whole eggs so that the content of egg whites falls within the above range.

The batter of the present invention may contain other components in addition to the above-described essential components within a range that does not impair the effects of the present invention and in order to exhibit other effects. Other ingredients include, for example, salt, sugar, seasonings such as amino acids, pigments such as β-carotene, flavors, acidulants, emulsifiers, pH adjusters, sugars, dietary fibers, animal or vegetable protein materials, and the like. mentioned. The blending ratio of other components can be appropriately determined according to the type of the component, but the total blending ratio of other components is preferably 20% by mass or less. Here, when other ingredients contain a significant amount of water or flour, the mass ratio of solid oil to flour (solid It is desirable to adjust the mass ratio of water to flour (fat/flour) and flour (moisture/flour).

In the present invention, the "processed food for frying" comprises the filling of the desired fried food and the layer of the batter of the present invention positioned outside the filling. In the present invention, the term "processed food for frying" refers to food that has been processed for frying and that has not yet undergone frying.

In the present invention, the processed food for frying can be produced by a method including a batter treatment step of treating the medium of the intended fried food with the batter of the present invention. For example, the processed food for frying of the present invention is prepared by attaching at least the batter of the present invention to the filling of the desired fried food, preferably by coating the surface of the filling with the batter of the present invention. can be manufactured. In the present invention, the "processed food for frying" can also be produced by attaching the batter of the present invention to the filling of the fried food, and then attaching the coating material.

Such processed foods for frying include, for example, deep-fried chicken such as fried chicken before frying, croquettes, mince cutlets, which are obtained by adhering the batter and the coating material of the present invention to medium dough. fried foods such as pork cutlet, fried shrimp, and fried seafood; and tempura before frying, in which the batter of the present invention forms a coating layer directly.

Wheat flour (flour dusting) is typically used as the coating material, but it is also possible to use coating materials other than wheat flour. As such substitutes for wheat flour, for example, bread crumbs, crackers, corn flakes, extruded puffed products mainly composed of grains, wheat gluten, Koyadofu, bean curd refuse, etc. are known, and these may be used as they are or as appropriate. It can be used after being grated or crushed to a suitable size.

For example, when producing pre-fried chicken as a processed food for frying, wheat flour is attached to the surface of medium dough obtained by impregnating cut chicken with a seasoning liquid, and then the batter of the present invention is added. By uniformly adhering and further adhering dusting powder (wheat flour), pre-boiled fried chicken can be obtained. In addition, in such a method, fried shrimp, pork cutlet, fried seafood, etc., before frying are produced by replacing the ingredients such as shrimp, pork, seafood, etc., and the flour (wheat flour) with bread crumbs. can do.

The processed food for frying may be fried in oil immediately after production, or may be frozen or refrigerated and then fried in oil to serve as a fried food. The method of freezing or refrigerating is not particularly limited, and a conventional method can be used. For example, in the case of frozen storage, after freezing the processed food for frying according to a freezing method such as an air blast freezing method, a semi-air blast freezing method, or a contact freezing method, a method of storing at -18 ° C or less, or a method of liquefaction A method of freezing the processed food for frying by spraying nitrogen or liquefied carbon dioxide and then storing it at -18°C or lower can be used. In particular, rapid freezing at around -35°C is desirable as a freezing method.

The fried food of the present invention refers to a food obtained by frying the above-mentioned processed food for frying. The fried food of the present invention comprises a filling and a post-heating batter layer derived from the batter for fried food of the present invention positioned outside the filling. Such fried foods can be produced by frying the above-mentioned processed foods for frying. For example, in the frying process, the processed food for frying immediately after production, or the processed food for frying that has been frozen or refrigerated after production, is soaked in edible oil at 140 to 200 ° C. for 1 to 6 minutes. It can be carried out by heating with oil.

The fried food produced in this way may be served to the table immediately after production; it is stored frozen or refrigerated, and then served to the table after secondary cooking such as microwave (microwave) cooking. may be served; may be served to the table after being stored at room temperature. The method for freezing or refrigerating the fried food of the present invention is the same as described above for the processed food for frying of the present invention. In particular, the oil-fried food of the present invention can achieve both a good texture (crunchiness, a sense of unity between the batter and the filling) and a good appearance even after secondary cooking with microwaves (microwave oven). Advantageous.

The present invention will be specifically described based on the following examples, but the present invention is not limited to these examples.

Example 1: Examination of batter composition (1)
The composition of the batter that gives the batter good texture and appearance was investigated in terms of the types and blending amounts of raw materials.
(1) Production of batter sample Add materials according to the recipe shown in Table 1 below, and use a hand mixer (manufactured by Matsushita Electric Industrial Co., Ltd. (currently Panasonic Corporation), model number: MK-H4) to mix the materials. Batter samples were prepared by mixing for approximately 3 minutes until uniform.

(2) Production of frozen fried chicken using batter sample 1. A chicken thigh was cut into pieces of about 30 g with a kitchen knife.
2. Seasoning (per 100g of chicken thigh: water: 8.5g, mirin: 2g, phosphate: 0.7g, dark soy sauce: 5g, ginger juice: 1.5g, grated garlic: 0.5g) A seasoning liquid was prepared by mixing.
3. The cut chicken thigh meat and seasoning liquid were placed in a polyethylene bag at a weight ratio of 1:0.2, and the bag was sealed with a seal to prevent liquid leakage.
4. Using a tumbler (vacuum massage tumbler, model number: MG-40), the chicken thighs were massaged at 25 rpm for 50 minutes at a room temperature of about 10°C under normal pressure to permeate the chicken thighs with the seasoning liquid.
5. Remove the seasoned chicken thigh obtained in 4 from the polyethylene bag, transfer to a bowl, add 3 g of flour to 100 g of chicken thigh (net weight of chicken thigh before seasoning), and mix with a spatula. Flour was evenly attached to the surface of the seasoned chicken thigh meat obtained in 4.
6. Add about 15 g of each batter sample produced in (1) to 100 g of chicken thigh (net weight of chicken thigh before seasoning), mix with a spatula, and coat the surface of the seasoned chicken thigh obtained in 5. Each batter sample was applied evenly.
7. Each dusting powder shown in Table 1 below was manually attached to the seasoned chicken thigh obtained in 6 (3 g of dusting powder per 100 g of chicken thigh (net weight of chicken thigh before seasoning)). ).
8. Heat the seasoned chicken thighs obtained in 7 in oil heated to 150 to 180 ° C for 3 to 6 minutes, and fry so that the temperature at the center of the chicken thighs (core temperature) is 80 ° C or higher. I got fried chicken.
The deep-fried chicken obtained in 9.8 was allowed to cool for about 5 to 10 minutes, placed in a freezer at about -35°C, and rapidly frozen.
The frozen fried chicken obtained in 10.9 was stored in a freezer at about -10°C for about 10 days.

(3) Sensory evaluation 6 pieces of each frozen fried chicken manufactured and stored as in (2) above are placed on a plate and not wrapped, and heated at 600 W for 3 minutes and 40 seconds using a microwave oven. and allowed to stand at room temperature for about 30 minutes. The fried chicken thus obtained was used as a sensory evaluation sample.

Each fried chicken sample was subjected to a sensory evaluation by three expert panels. Evaluation items and evaluation criteria were as follows.
(i) Texture of batter (evaluation by eating)
2 points: There is almost no pulling of the batter, moderately hard, and the texture is light.
0 points: There is little pulling of the batter, and there is acceptable hardness and texture.
-2 points: The batter has a tight texture, is hard, and has a heavy texture.
(ii) Appearance of clothing (appearance evaluation by visual observation)
◯: Very good fried color overall.
Δ: The fried color is partially dark, but the fried color is acceptable.
x: There is unevenness in the fried color, and the fried color is unsatisfactory due to scorching.
(iii) Sense of unity between the robe and the filling ◯: There is an overall sense of unity between the robe and the filling, and there is an extremely good feeling of being thin.
Δ: There is a partial sense of unity between the clothing and the padding, and there is an acceptable feeling of thin clothing.
x: There is almost no sense of unity between the clothing and the padding, and there is no feeling of thin clothing.

(4) Results and Discussion The results of the sensory evaluation are shown in the table below together with "fat/fat/flour (mass ratio)", "moisture/flour (mass ratio)" and "flour (mass%)" in the batter used for each sample. 2.

As is clear from Table 2, Test Groups 1, 13, 6, 8, 29, 11, 27, 28 using batter containing flour, tri- to non-saccharides, solid fat, thickener and egg white , 15 and 37 gave good evaluation results. That is, in the samples of these test plots, even when cooked with microwaves (microwave oven), the batter has a good texture (texture of the batter, a sense of unity between the batter and the filling) and appearance. It was confirmed that The samples of Test Groups 2 and 3 had good evaluation results in terms of appearance, but the batter was loose and watery, and the binding between the batter and the filling was poor. In addition, in these samples, the water in the batter adhering to the surface of the medium dough was mixed with the dusting powder, and a large amount of the dusting powder easily adhered, and the batter was rough and oily. As a result, the samples of Test Groups 2 and 3 were overall evaluated as x because the taste and texture of the batter were not suitable. The sample of test group 5 also had an acceptable evaluation result, but the batter had a sweet taste and was not suitable as a batter for fried food, so the overall evaluation was given as x. The samples of test groups 7 and 34 also had acceptable evaluation results, but the sample of test group 7 had a stiff coating, and the sample of test group 34 had oil on the surface of the coating. The overall evaluation was x because the texture was not suitable. The sample of test group 9 also had good evaluation results in terms of texture and appearance, but the texture of the batter was not suitable for batter of fried food, so the overall evaluation was x.

Example 2: Examination of batter composition (2)
The composition of the batter, which provides good texture and appearance of the batter, was further investigated in terms of the blending amounts of raw materials.
(1) Manufacture of fried chicken sample A batter sample was manufactured by the method described in (1) of Example 1 according to the recipe shown in Table 3 below. Using each batter sample, frozen fried chicken is produced by the method described in (2) of Example 1, and each frozen fried chicken is cooked by the method of (3) in Example 1. Sensory evaluation. I got a sample of fried chicken.

(2) Sensory evaluation Each fried chicken sample was subjected to sensory evaluation by three expert panels. Evaluation items and evaluation criteria were the same as in Example 1.

(3) Results and Discussion The results of the sensory evaluation are shown in the table below together with "fat/fat/flour (mass ratio)", "moisture/flour (mass ratio)" and "flour (mass%)" in the batter used for each sample. 4.

As is clear from Table 4, even in the batter containing flour, 3- to 9-saccharide carbohydrates, solid fat, thickener and egg white, the mass ratio of fat and flour (fat/flour) is 0.55 to 3. .80, the mass ratio of water and flour (moisture / flour) is 0.85 to 1.90, and the content of flour relative to the batter is 14% by mass or more. The evaluation result was good. On the other hand, if the mass ratio of fat and flour (fat/flour) exceeds 3.80, the coating is too soft, and if it is less than 0.85, the coating will be hard and difficult to bite off. I didn't. In addition, when the mass ratio of water and flour (moisture / flour) exceeds 1.90, the clothing becomes hard and difficult to bite off, and when it is less than 0.85, the so-called “hiki” occurs in the clothing, both of which have a texture of the clothing. was not as good. Furthermore, if the content of flour relative to the batter is less than 14% by mass, the batter and the middle seeds will separate, the function of coating the middle seeds will be weakened, and the oil and seasoning liquid contained in the middle seeds will spread on the coating surface. It seeped out and the batter was easily scorched during frying, which spoiled the appearance.

Example 3: Comparison between the batter of the present invention and the batter of the prior art A comparative study was made between the batter of the present invention and the batter of the prior art.
(1) Manufacture of deep-fried chicken sample As the batter sample of the present invention, the batter sample of test group 13 in Table 1 was used.
On the other hand, according to the recipe shown in Table 5 below, a conventional batter sample was produced by the method described in Example 1 (1). The batter samples of test plots 19 and 20 correspond to the batter samples of "Test Example 1" and "Test Example 2" of JP-A-2004-154099, respectively. It should be noted that the batter samples of Test Groups 19 and 20 were in a "loose" liquid state and therefore did not adhere well to the seasoned chicken thighs. Therefore, as test plots 23 and 24, batter samples were prepared by reducing the amount of water and increasing the amount of flour based on the batter samples of test plots 19 and 20, respectively. Also, the batter sample of test area 21 corresponds to "improved batter" in Table 1 of JP-A-59-6847. In addition, the batter sample of test area 25 was obtained by adjusting the water content of the batter sample of test area 21 in the same manner as the batter sample of test area 23, and the batter sample of test area 26 was prepared according to Japanese Patent Laid-Open No. 64-60334. This corresponds to the adjustment of the water content of the batter in "Example 1" of the publication.

Using each batter sample, frozen fried chicken is produced by the method described in (2) of Example 1, and each frozen fried chicken is cooked by the method of (3) in Example 1. Sensory evaluation. I got a sample of fried chicken.

(2) Sensory evaluation Each fried chicken sample was subjected to sensory evaluation by three expert panels. Evaluation items and evaluation criteria were the same as in Example 1.

(3) Results and Discussion The results of the sensory evaluation are shown in the table below together with "fat/fat/flour (mass ratio)", "moisture/flour (mass ratio)" and "flour (mass%)" in the batter used for each sample. 6.

As is clear from Table 6, the batter of the present invention has both good texture and appearance even when cooked with microwaves (microwave oven) compared to the batter of the prior art. It was confirmed that

Example 4 Investigation of Combination of Batter and Dusting Powder The combination of the batter of the present invention and dusting powder was investigated.
(1) Manufacture of deep-fried chicken sample As the batter sample of the present invention, the batter sample of test group 13 in Table 1 was used.
As shown in Table 7 below, the dusting powder and batter are combined to produce frozen fried chicken by the method described in (2) of Example 1, and each frozen fried chicken is prepared in (3) of Example 1. A fried chicken sample for sensory evaluation was obtained by heating and cooking by the method of . The batter samples of test plots 1 and 13 correspond to the batter samples of test plots 1 and 13 in Table 1.

As is clear from the results in Table 7, test group 13, in which the batter sample of the present invention and dusting powder B (general dusting powder) were combined, was a whole egg and dusting powder B (general dusting powder), which are usually used at home. It was confirmed that the coating had both a good texture and an appearance even when cooked with microwaves (microwave oven), compared with test group 14 in which dusting powder was combined. Furthermore, the batter sample of the present invention not only had a good texture and appearance after microwave (microwave) cooking in test group 1 combined with dusting powder A, but also dusting powder B (general dusting powder ), it was confirmed that both good texture and appearance after microwave (microwave) heat cooking were compatible.

Example 5: Confirmation of texture and appearance of clothing when using the batter of the present invention other than fried chicken (1)
The texture and appearance of the batter when the batter of the present invention was used for chicken cutlets were confirmed.
(1) Manufacture of chicken cutlet sample As the batter sample of the present invention, the batter sample of test group 13 in Table 1 was used.
Frozen chicken cutlet was produced by the method described in (2) of Example 1, except that bread crumbs (Frystar Panko Seven, manufactured by Frystar Co., Ltd.) were used instead of dusting flour. A chicken cutlet sample for sensory evaluation was obtained by heating and cooking by the method of (3).

(2) Sensory Evaluation Each chicken cutlet sample was subjected to sensory evaluation by three expert panels. Evaluation items and evaluation criteria were the same as in Example 1.

(3) Results and Discussion The results of the sensory evaluation were as follows.
Texture of clothes: 1.80
Appearance: ○
A sense of unity between clothing and medium:○
Moreover, each value of "fat/oil/grain flour (mass ratio)", "moisture content/grain flour (mass ratio)" and "grain flour (mass%)" was as follows.
Oil/grain flour (mass ratio): 1.32
Moisture / flour (mass ratio): 1.23
Flour (mass%): 22.0% by weight

From the above results, it was confirmed that the batter of the present invention can achieve both a good texture and appearance when cooked with microwaves (microwaves) even in fried foods coated with bread crumbs.

Example 6: Confirmation of texture and appearance of clothing when using the batter of the present invention other than fried chicken (2)
The texture and appearance of the batter when the batter of the present invention was used for fried salmon were confirmed.
(1) Production of fried salmon sample As the batter sample of the present invention, the batter sample of test group 13 in Table 1 was used.
Frozen fried salmon was produced by the method described in (2) of Example 1, except that salmon fillet was used as a filling instead of chicken thigh and seasoning by massage was not performed. (3) to obtain fried salmon samples for sensory evaluation.

(2) Sensory Evaluation Each salmon fly sample was subjected to sensory evaluation by three expert panels. Evaluation items and evaluation criteria were the same as in Example 1.

(3) Results and Discussion The results of the sensory evaluation were as follows.
Texture of clothes: 1.30
Appearance: ○
A sense of unity between clothing and medium:○
Moreover, each value of "fat/oil/grain flour (mass ratio)", "moisture content/grain flour (mass ratio)" and "grain flour (mass%)" was as follows.
Oil/grain flour (mass ratio): 1.32
Moisture / flour (mass ratio): 1.23
Flour (mass%): 22.0% by weight

From the above results, the batter of the present invention can achieve both a good texture and appearance when cooked in a microwave (microwave) even in fried foods with ingredients other than chicken thighs. was done.

Claims (15)

A batter for deep-fried foods comprising at least one saccharide selected from cereal flour, oligosaccharides of 3 to 9 saccharides, and dextrin having a saccharification rate of less than 10 , solid fats and oils, a thickener and egg white,
The mass ratio of solid fat to flour in the batter (solid fat/grain flour) is 0.55 to 3.40, and
The mass ratio of water to flour (water / flour) is 0.85 to 1.70,
said solid fat is selected from the group consisting of butter, margarine, shortening, beef tallow and lard;
A batter for fried foods, wherein the thickener is selected from the group consisting of methylcellulose, carboxymethylcellulose, curdlan and welan gum. 2. The batter for fried food according to claim 1, wherein said carbohydrate is at least one selected from tri- or tetra-saccharide oligosaccharides and dextrin having a saccharification rate of 7-9. The batter for fried foods according to claim 1 or 2, wherein the batter contains 14% by mass or more of grain flour. The batter for fried food according to any one of claims 1 to 3, wherein the mass ratio of solid fat to grain flour in the batter (solid fat/grain flour) is 0.60 to 3.40. The batter for fried foods according to any one of claims 1 to 4, wherein the mass ratio of solid fat to grain flour in the batter (solid fat/grain flour) is 1.20 to 2.70. The batter for fried foods according to any one of claims 1 to 5, wherein the mass ratio of water to grain flour in the batter (moisture content/grain flour) is 1.00 to 1.50. According to any one of claims 1 to 6, wherein the flour is at least one flour selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, tapioca flour, soybean flour, oat flour and barley flour. The described batter for fried foods. The batter for fried foods according to any one of claims 1 to 7, wherein the carbohydrate is maltotetraose. A method for producing a batter for fried food, comprising the step of mixing flour, tri- to non-saccharide sugars, solid fats and oils, a thickener and egg white,
The mass ratio of solid fat to flour in the batter (solid fat/grain flour) is 0.55 to 3.40, and
The mass ratio of water to flour (water / flour) is adjusted to 0.85 to 1.70,
said solid fat is selected from the group consisting of butter, margarine, shortening, beef tallow and lard;
A method, wherein said thickening agent is selected from the group consisting of methylcellulose, carboxymethylcellulose, curdlan and welan gum. The method according to claim 9, wherein the content of flour in the batter is adjusted to 14% by mass or more. A method for producing a fried food, comprising:
(a) a step of treating the middle seeds of the target fried food with the batter for fried food according to any one of claims 1 to 8 to obtain a processed food for fried food, and (b) the A method comprising the step of frying a processed food for frying. 12. The method according to claim 11, further comprising the step of dusting the processed food for frying after step (a) and before step (b). 13. The method according to claim 11 or 12, further comprising a freezing step performed after the frying step. An oil-fried food product comprising a medium seed and a post-heating batter layer derived from the batter for oil-fried food according to any one of claims 1 to 8 positioned outside the medium seed. 15. The fried food product according to claim 14, which is frozen.