Composition for fried food coating, and method for producing fried food coated with coating using same

Abstract

The composition for fried food coating according to the present invention is a powdery composition for fried food coating, which is used as a coating material when producing a fried food with a coating obtained by frying a food material to which the coating is attached, and which is used by being directly attached to the food material in the form of a powder. The composition for fried food coating according to the present invention contains a granular flour containing wheat flour and dextrin, and a wheat fermentation seasoning. The wheat fermentation seasoning preferably only uses wheat as a fermentation source. The content of the wheat fermented seasoning is preferably 0.05-2% by mass.

Description

Technical Field

[0001] The present invention relates to a powdered fried food crust composition which can be used as a crust material for fried foods with crusts. Background Art

[0002] Fried foods are foods obtained by heating fried foods in oil stored in an oil tank, i.e. frying them. They are roughly divided into deep-fried foods, and deep-fried foods with batter, such as karaage and tempura. Deep-fried foods are obtained by frying directly without attaching batter materials to the food materials, and do not have batter. On the other hand, battered fried foods are fried foods that use food materials with batter materials attached to the surface. The surface of the food materials is attached with a batter formed by frying the batter materials. The aromatic flavor of the oil soaked in the batter complements the flavor of the food materials, presenting a taste and texture that is not found in deep-fried foods, and are widely popular.

[0003] Compared with other cooking methods, deep frying not only takes effort in preparation, but also takes time in subsequent cleaning. In order to reduce the operational burden of deep frying and make fried foods more convenient, it is considered to reduce the amount of oil used in deep frying, that is, the amount of oil stored in the oil tank for deep frying. However, when the amount of oil used in deep frying decreases, the change of oil temperature during deep frying tends to increase. Specifically, for example, it is easy to produce phenomena such as the decrease in oil temperature when deep frying is added to the oil, and overheating that exceeds the desired temperature when heating the oil. In addition, if deep frying is performed under such a condition that the change in oil temperature can be large, the moisture of the food during deep frying is easy to move to the surrounding batter and evaporate to the outside, and the deep fried food with batter obtained in this way has the problem that the food becomes dry and hard and lacks flavor. Among them, the batter material for deep frying is roughly divided into powdered and liquid (so-called batter) according to the different forms when attached to the food. The above problems are particularly serious in deep fried food with batter using powdered batter material. The reason for this is that the powdered coating material tends to be thinner on fried foods than the batter, and there are often cases where the coating material is not attached to the surface of the food and is scattered.

[0004] Patent document 1 describes a raw material for fried food (bread material) characterized by containing a fermented seasoning, and examples of the fermented seasoning include brewed seasonings such as miso, soy sauce, mirin, vinegar, nucleic acid-based seasonings, etc., which are made from wheat and / or soybeans, and fermented seasonings made from fermented metabolites of lactic acid bacteria including bifidobacteria. It is believed that according to the raw material for fried food described in Patent document 1, a fried food having little change over time after cooking and excellent microwave resistance after storage can be obtained.

[0005] Patent Document 2 describes a dusting type deep-fried food mix (bread material) containing a fermented seasoning powder derived from fruit and having a pH of 3 to 6 or 8 to 11. Examples of the fermented seasoning powder include alcohol fermentation products, acetic acid fermentation products, and lactic acid fermentation products of fruits such as apples. It is believed that the deep-fried food mix described in Patent Document 2 can easily produce deep-fried food with good texture of bread and ingredients and less deterioration over time after production.

[0006] Patent Document 3 describes a granular powder (bread material) formed by wet-heat treatment of wheat flour and dextrin, and it is believed that the average particle size of the granular powder is 50 to 400 μm. It is believed that the granular powder described in Patent Document 3 has good adhesion when sprinkled on food, does not cause dust to fly, has good handling properties, and can produce fried foods with good taste.

[0007] Patent Document 4 describes a granular powder (breading material) obtained by granulating a mixture of wheat flour and / or starch and alpha-starch, and it is believed that if this is used as a dusting type karaage powder, the texture of the food and the breading will be improved.

[0008] Prior art literature

[0009] Patent Literature

[0010] Patent Document 1: Japanese Patent Application Publication No. 2007-167000

[0011] Patent Document 2: Japanese Patent Application Publication No. 2015-195781

[0012] Patent Document 3: US2013 / 202772A1

[0013] Patent Document 4: Japanese Patent Application Publication No. 2005-333861 Summary of the invention

[0014] The breading materials described in Patent Documents 1 to 4 are useful as breading materials for breaded fried foods, but when the amount of oil used is reduced from the viewpoint of reducing the operational burden of frying, the food may become dry and hard and lack flavor when fried together with the food under the condition that the oil temperature may change greatly during frying, and there is room for improvement in terms of stably producing breaded fried foods with good food texture. A breading composition for fried foods that can be used even in frying with a relatively small amount of oil used and can reduce the operational burden of frying has not yet been provided.

[0015] An object of the present invention is to provide a fried food crust composition that can be used even in frying with a relatively small amount of oil used and can stably produce fried foods with a crust having a good texture of food.

[0016] The present invention relates to a fried food crust composition, which is a powdered fried food crust composition used as a crust material when manufacturing a crusted fried food obtained by frying a food with a crust attached thereto, and is used by directly attaching the powdered composition to the food. The fried food crust composition contains granular flour containing wheat flour and dextrin, and a wheat fermented seasoning.

[0017] The present invention also provides a method for producing a fried food with a crust, comprising the steps of directly applying the fried food crust composition of the present invention to an ingredient and then frying the ingredient. DETAILED DESCRIPTION

[0018] The fried food crust composition of the present invention contains at least granular flour containing wheat flour and dextrin, and a fermented wheat seasoning, and is in a powdery state at normal temperature and pressure.

[0019] The granulated flour used in the present invention is an aggregate of a plurality of granules, each of which contains at least wheat flour and dextrin.

[0020] The wheat flour contained in the granular flour used in the present invention may be any wheat flour that can be used in foods, and examples thereof include strong flour, semi-strong flour, medium flour, light flour, and hard wheat flour, and any one of these may be used alone or in combination of two or more.

[0021] The dextrin contained in the granular powder used in the present invention can be any dextrin that can be used in food, for example, dextrin prepared by using starch as a raw material and by a known method. Starch as a raw material of dextrin includes, for example, starch such as cassava, potato, wheat, corn, and glutinous corn, and one of them can be used alone or in combination of two or more.

[0022] The dextrin contained in the granular flour used in the present invention preferably has a glucose equivalent (DE value) of 2 to 25, and more preferably 5 to 20. If the granular flour contained in the fried food crust composition contains dextrin having a DE value within the above preferred range, the texture and appearance of the crust of the fried food crusted food produced using the fried food crust composition can be further improved. Dextrin having a DE value within the desired range can be prepared, for example, by measuring the amount of glucose while stepwise hydrolyzing the starch of the raw material.

[0023] The total content of wheat flour and dextrin in the granulated flour (or each granule constituting the granulated flour) used in the present invention is preferably 85% by mass or more, more preferably 90% by mass or more, further preferably 95% by mass or more, and most preferably 100% by mass, relative to the total mass of the granulated flour (or each granule constituting the granulated flour). That is, the granulated flour used in the present invention most preferably contains only wheat flour and dextrin.

[0024] The content mass ratio of wheat flour to dextrin in the granular flour (or each granule constituting the granular flour) used in the present invention is preferably 97:3 to 70:30, more preferably 95:5 to 77:23, and even more preferably 92:8 to 84:16, calculated as wheat flour:dextrin. Typically, the content mass ratio is the same as the blending mass ratio of wheat flour to dextrin as the raw materials when producing the granular flour.

[0025] Typically, each particle constituting the granular powder used in the present invention is obtained by granulating a mixture containing wheat flour and dextrin. The mixture is usually a powder mixture in a powdered state at normal temperature and pressure. As the granulation method, a granulation method for producing such food granules can be used without particular limitation, for example, a fluidized bed granulation method, a stirring granulation method, a spray drying method, a compression pulverization method can be used.

[0026] Each particle constituting the granulated powder used in the present invention may contain, in addition to effective ingredients such as wheat flour and dextrin, a binding material (binder) for binding the effective ingredients together. However, from the perspective of providing safe food, it is preferred that no binding material is contained.

[0027] Granules free of binding materials can be obtained, for example, by adding water or steam to a mixture containing wheat flour and dextrin, preferably a mixture consisting of wheat flour and dextrin, and granulating the mixture after adding water to moisten the mixture.

[0028] The granular flour used in the present invention is preferably a wet heat-treated product of a mixture of wheat flour and dextrin. Since the granular flour as the wet heat-treated product has a porous structure with a large number of voids, the texture of the crust of the breaded fried food produced using the granular flour is good, and the texture of the breaded fried food can be further improved by using the granular flour.

[0029] The wet heat treated product can be obtained, for example, by placing a mixture containing wheat flour and dextrin in a flow tank or a stirring tank, adding water or water vapor to the mixture, and heating the mixture while the mixture is wetted. Granular powder as a wet heat treated product of a mixture containing wheat flour and dextrin can be obtained by granulating the wet heat treated product thus obtained according to a conventional method. The wet heat treatment of the mixture containing wheat flour and dextrin can also be carried out using, for example, a heat treatment device described in Japanese Patent Publication No. 2009-34038.

[0030] The size of the granular powder used in the present invention is not particularly limited as long as it can be used as a breading material. From the perspective of a fried food breading composition used as a powder directly attached to food materials, the average particle size is preferably 50 to 1000 μm, more preferably 80 to 500 μm, and even more preferably 100 to 300 μm. In addition, general wheat flour or dextrin has a particle size distribution of several μm to several tens of μm, and the average particle size is less than 100 μm.

[0031] The average particle size of the granulated powder can be adjusted by, for example, pulverizing a granulated material obtained from a mixture (moisture heat treated material) containing wheat flour and dextrin by a known method.

[0032] In this specification, "average particle size" refers to the volume average diameter (MV) of particles calculated by laser diffraction scattering. The average particle size of particles such as granular powder can be measured using a commercially available laser diffraction scattering particle size distribution measuring device (e.g., Microtrac MT3000II; Nikkiso Co., Ltd.).

[0033] The content of the granular powder in the composition for fried food crusts of the present invention is preferably 40 to 97% by mass, more preferably 50 to 95% by mass, and still more preferably 60 to 90% by mass relative to the total mass of the composition. If the content of the granular powder in the composition for fried food crusts is too small, there is a concern that the texture of the crusted fried food obtained using the granular powder may become hard, and if the content is too large, there is a concern that the color of the crust in the crusted fried food may become too dark, resulting in a decrease in appearance.

[0034] The fermented wheat seasoning used in the present invention is a seasoning produced by fermenting a raw material containing wheat as a fermentation source using microorganisms.

[0035] As the wheat used as the fermentation source, for example, various wheat flours that can be used as a raw material of the granulated flour used in the present invention, whole wheat flour, gluten derived from wheat, and the like can be used.

[0036] The fermentation source may also include raw materials other than wheat instead of wheat, or further include raw materials other than wheat in addition to wheat. Examples of the raw materials other than wheat include plant materials other than wheat such as cereals and beans; starches, sugars, and the like.

[0037] From the viewpoint of further improving the prescribed effect of the present invention, the content of wheat in the fermentation source is preferably 50% by mass or more, more preferably 70% by mass or more, and further preferably 100% by mass relative to the total mass of the fermentation source. That is, the fermentation source most preferably contains only wheat. In other words, the wheat fermented seasoning used in the present invention is preferably one that uses only wheat as a fermentation source. The content of wheat in the fermentation source is typically the same as the content of wheat in the wheat fermented seasoning obtained using the fermentation source.

[0038] The "fermentation treatment using microorganisms of the fermentation source" required to obtain the wheat fermented seasoning used in the present invention can be implemented by a method according to a known brewing method. Specifically, for example, first, Aspergillus is allowed to act on a fermentation source (a raw material containing wheat), and then, a fermentation microorganism is allowed to act on the fermentation source, thereby obtaining the wheat fermented seasoning used in the present invention. As the fermentation microorganism, any microorganism that can assimilate the fermentation source composed of a raw material containing wheat can be, for example, yeasts such as Saccharomyces and Candida, lactic acid bacteria, acetic acid bacteria, and filamentous fungi can be listed, and one of them can be used alone, or a combination of two or more can be used. In the fermentation treatment, acids, salts, enzymes, etc. can be added to the fermentation source as fermentation aids.

[0039] The fermentation treatment may be performed with reference to the quality labeling criteria of the Ministry of Agriculture, Forestry and Fisheries of Japan or the Japanese Agricultural and Forestry Standards.

[0040] Since the wheat fermented seasoning obtained immediately after the fermentation treatment is generally in liquid form, it is preferably dried and made into powder form. Specifically, for example, the liquid wheat fermented seasoning is filtered to remove the solid content and then made into powder form using a known drying method such as spray drying or freeze drying.

[0041] As the wheat fermented seasoning used in the present invention, for example, commercially available wheat fermented seasoning, fermented seasoning described in Patent Document 1, and thick seasoning liquid described in JP-A-2007-228946 can be used. When these are in liquid form, they are preferably made into powder form by the same method as above.

[0042] From the viewpoint of more reliably exerting the predetermined effects of the present invention, the content of the fermented wheat seasoning in the fried food crust composition of the present invention is preferably 0.05 to 2% by mass, more preferably 0.1 to 1.75% by mass, and even more preferably 0.2 to 1.5% by mass, based on the total mass of the composition.

[0043] The fried food crust composition of the present invention may contain other ingredients in addition to the above-mentioned ingredients (granular flour, wheat fermented seasoning). As the other ingredients, the ingredients of the crust materials used for fried foods with crusts in the past can be used without particular limitation, for example, cereal flour, starch, sugar, protein, dietary fiber, thickener, leavening agent, emulsifier, spice, seasoning other than wheat fermented seasoning, vitamins, minerals, pigments, spices, etc., and one of them can be used alone or in combination of two or more.

[0044] The content of the other components except the granular flour and the fermented wheat seasoning in the deep-fried food crust composition of the present invention is preferably less than 60% by mass, more preferably less than 50% by mass, based on the total mass of the composition.

[0045] The fried food crust composition of the present invention can be produced by mixing raw materials including granular flour and fermented wheat seasoning. Each raw material is usually a powder at room temperature and pressure. The fried food crust composition of the present invention is typically based on powder, but may also include granules, grains, and small pieces having a particle size larger than that of the powder.

[0046] The fried food crust composition of the present invention is used as the crust material when producing a fried food with a crust obtained by frying a food material to which the crust material is attached.

[0047] The fried food crust composition of the present invention is used in a powdered form by directly adhering to food materials. Specifically, it can be used in the form of, for example, dusting powder or breading powder.

[0048] When the fried food crust composition of the present invention is used as a dusting powder, the composition is typically applied to the surface of food, and then other crust materials are applied to the surface of the food (the surface to which the composition is applied) to obtain fried food.

[0049] When the composition for deep-fried food crust of the present invention is used as a coating powder, the composition is typically attached to the surface of the food material in such a manner that the outermost surface of the fried food is the composition. For example, when only the composition for deep-fried food crust of the present invention is used as a crust material, the composition can be attached to the surface of the food material to obtain a deep-fried food. In addition, for example, when the composition for deep-fried food crust of the present invention and a different crust material are used in combination as a crust material, after the different crust material is attached to the surface of the food material, the composition is further attached to obtain a deep-fried food.

[0050] The fried food crust composition of the present invention can be used by dissolving or dispersing it in an aqueous liquid such as water to make a batter, but from the perspective of making use of the advantage of the present invention that it can cope with frying in a form in which the operating burden is reduced compared to the past, specifically, for example, "frying of food with a powdered crust material attached using a relatively small amount of oil", it is preferably used by directly attaching it to the food in a powdered form.

[0051] The present invention includes a method for producing a fried food with a crust using the fried food crust composition of the present invention. The production method of the present invention is described below. For points not particularly described in the production method of the present invention, the description of the fried food crust composition of the present invention can be appropriately applied.

[0052] The manufacturing method of the present invention comprises a step of directly attaching the powdered fried food crust composition of the present invention to a food material, and then frying the food material, i.e., fried food. Through the above-mentioned step, a fried food with a crust as a manufacturing target can be obtained. Specifically, the fried food with a crust is, for example, a karaage or tempura.

[0053] As the ingredients, the ingredients conventionally used as ingredients for breaded fried foods can be used without particular limitation, for example, meat such as chicken and pork; fish, cuttlefish, octopus, shellfish, vegetables, mushrooms. The size of the ingredients can be arbitrarily set according to the desired size of the breaded fried food.

[0054] The method for attaching the fried food crust composition of the present invention to food is not particularly limited. For example, one of the following methods 1) to 3) may be performed alone or in combination of two or more.

[0055] 1) A method of sprinkling a powdered fried food crust composition on food.

[0056] 2) A method in which a powdered fried food crust composition and food materials are placed in a bag and the bag is shaken with the opening of the bag sealed.

[0057] 3) A method in which a relatively wide container such as a dish is filled with the powdered fried food crust composition and the food is rolled on the filled composition.

[0058] In the production method of the present invention, the fried food crust composition to be attached to the food material may be used in the form of a dusting powder or in the form of a coating powder. In the former case, for example, after the fried food crust composition of the present invention is attached to the surface of the food material in the form of a dusting powder, batter and / or bread crumbs may be further attached to the surface of the food material. In the latter case, before the fried food crust composition of the present invention is attached to the surface of the food material in the form of a coating powder, dusting powder, water, seasoning liquid, egg liquid, batter, etc. having a composition different from that of the composition may be attached to the surface of the food material in advance.

[0059] From the viewpoint of more surely exerting the predetermined effect of the present invention, the fried food crust composition of the present invention is preferably present on the outermost surface of the fried food. Therefore, in the production method of the present invention, the fried food crust composition of the present invention attached to the food is preferably used in the form of a coating powder.

[0060] In the manufacturing method of the present invention, the amount of the fried food crust composition attached to the food is not particularly limited, but is preferably 10 to 50 parts by mass, more preferably 15 to 40 parts by mass, relative to 100 parts by mass of the food. The fried food crust composition may be attached to a portion of the food surface, but from the perspective of improving the taste of the fried food with the crust, it is preferably attached to the entire surface of the food.

[0061] Furthermore, before the fried food crust composition of the present invention is applied to the food, the food may be seasoned in advance. In addition, after the fried food crust composition of the present invention is applied to the food, the food (fried food) to which the composition is applied may be left to stand for about 5 to 15 minutes before frying, if necessary, in order to allow the composition to penetrate into the food.

[0062] In the manufacturing method of the present invention, frying of the food material (fried food) having the composition for fried food crust attached to the surface can be carried out according to conventional methods. Frying is typically carried out by heating the fried food in oil contained in an oil tank. Specific examples of frying that can be used in the manufacturing method of the present invention include deep-frying and pan-frying. Here, "deep-frying" refers to frying in a state where the fried food is immersed in oil as a whole, and "pan-frying" refers to frying in a state where a part of the fried food is not immersed in oil but exposed.

[0063] In the production method of the present invention, the amount of oil used for frying, that is, the amount of oil stored in the oil tank for frying is not particularly limited, but according to the present invention, the composition for fried food crust of the present invention is used as the crust material, so the amount can be smaller than usual. If the amount of oil used in frying is small, the preparation and subsequent cleaning work of frying are reduced, so fried foods with crust can be produced efficiently.

[0064] From this point of view, according to the manufacturing method of the present invention, when deep frying is performed, the amount of oil used in frying can be reduced compared to normal deep frying. The so-called reduced amount of oil used here specifically means that when deep frying is performed by heating fried food in oil stored in an oil tank according to a conventional method, for example, the depth of the oil in the oil tank (the length in the vertical direction from the oil surface to the bottom of the oil tank) is preferably 2 cm or less, more preferably 1 cm or less. The amount of oil used in normal deep frying depends on the size of the food, etc., but is about 5 to 10 cm in terms of the depth of the oil in the oil tank.

[0065] The breaded fried food produced by the production method of the present invention can be stored in various environments. For example, it can be stored in a food warmer at a product temperature of about 30 to 50°C, or stored in an environment with an ambient temperature of about room temperature at a product temperature of about 15 to 30°C, or stored in a refrigerator at a product temperature of about 0°C and below 15°C, or stored in a freezer at a product temperature of below 0°C. In addition, the breaded fried food produced by the production method of the present invention can be reheated by a microwave oven, an oven, re-frying, etc. as needed before consumption.

[0066] Example

[0067] Hereinafter, the present invention will be described in further detail by way of examples, but the present invention is not limited to the following examples.

[0068] (Manufacturing of Granular Powders A and B)

[0069] 90 parts by mass of wheat flour (thin flour) and 10 parts by mass of dextrin (DE value: 12) are mixed to obtain a powder mixture, and a heat treatment device described in Japanese Patent Application Laid-Open No. 2009-34038 is used to perform a wet heat treatment on the powder mixture. Specifically, after the pressure (gauge pressure) in the stirring container of the heat treatment device is adjusted to 25 kPa and the atmosphere temperature is adjusted to 105°C, the powder mixture is introduced into the stirring container, and while the powder mixture is stirred, 10 parts by mass of water relative to 100 parts by mass of the powder mixture is scattered into the powder mixture, and the treatment is performed for 5 seconds, thereby performing a wet heat treatment on the powder mixture to obtain a wet heat treatment product of a mixture containing wheat flour and dextrin. After the wet heat treatment product is dried, it is cooled and sieved to obtain granular powder A.

[0070] In addition, granular powder B was produced in the same manner as granular powder A except that dextrin was not used and only wheat flour (wheat flour) was used.

[0071] [Examples 1 to 18, Comparative Examples 1 to 7: Production of fried food crust composition]

[0072] The raw materials were mixed according to the formulations shown in Tables 1 to 3 below and stirred until uniform, to produce a powdered fried food crust composition at room temperature and pressure. The raw materials used are as follows. The liquid fermented seasoning was freeze-dried into powder for use.

[0073] ■ Granular powder A: Granulated product of a mixture of wheat flour (wheat flour) and dextrin subjected to heat and humidity treatment, with an average particle size of 220 μm.

[0074] ■ Granular flour B: Granulated product of heat-moisture treated wheat flour (wheat flour), with an average particle size of 220 μm.

[0075] ■ Fermented Seasoning A: "Powdered Fermented Delicious Seasoning PN" manufactured by Kikkoman Co., Ltd., the fermentation source is wheat.

[0076] ■ Fermented seasoning B: "Powdered Soy Sauce DL" manufactured by Kikkoman Co., Ltd. is fermented from wheat and soybeans.

[0077] Fermented seasoning C: "Ryomi D" manufactured by Kikkoman Co., Ltd., fermented from rice.

[0078] ■Fermented seasoning D: "Aji-Shirube MP" manufactured by Takara Shuzo Co., Ltd., fermented from rice and corn.

[0079] ■ Fermented Seasoning E: "Manns Fermented Grape Seasoning" manufactured by Manns Wines Co., Ltd., the fermentation source is grapes.

[0080] ■Wheat flour: Made by Nissin Milling Co., Ltd., thin flour.

[0081] [Test example]

[0082] Using any one of the compositions for fried food coatings of the embodiments and comparative examples, a deep-fried chicken as a deep-fried food with a coating is manufactured. Specifically, first, a piece of chicken breast is cut into a plurality of pieces of meat of 50 g each, and each piece of meat is seasoned using a seasoning liquid containing soy sauce, wine, and ginger juice. Then, the seasoned pieces of meat are sprinkled and attached with the composition for fried food coating in an amount of 25 parts by mass relative to one piece of the chicken breast to obtain a fried food. In addition, 200 mL of salad oil is poured into a pot (oil tank) with a capacity of 450 mL and placed on the fire, and the oil temperature of the salad oil is adjusted to 170°C. The depth of the salad oil in the pot is less than 2 cm. And, while maintaining the heat of the pot at medium heat, 4 of the fried foods are put into the oil of the pot, and fried (deep fried) is kept as it is for 3 minutes and 30 seconds to manufacture a deep-fried food with a coating (dry fried chicken).

[0083] The texture of the produced fried chicken was evaluated by 10 professional panelists according to the following evaluation criteria, and the average of the evaluation scores of the 10 panelists was calculated. The results are shown in Tables 1 to 3 below.

[0084] <Evaluation criteria for taste>

[0085] ■5 points: The ingredients are very tender and juicy, and the meat has a good flavor, which is very good.

[0086] ■4 points: The ingredients are tender and juicy, and the meat has a good flavor, which is good.

[0087] ■3 points: The food is slightly dry, but the juiciness and meaty flavor are slightly palpable, which is an acceptable texture.

[0088] ■2 points: The food is dry and slightly hard, lacking the flavor of meat, and is not good.

[0089] ■1 point: The food was dry and very hard, and the flavor of the meat could not be felt. This was extremely bad.

[0090] Table 1

[0091]

[0092] As shown in Table 1, since each Example contains granular flour containing wheat flour and dextrin and fermented seasoning (wheat fermented seasoning) using raw materials containing wheat as a fermentation source, the texture of the breaded fried food is superior to that of each comparative example which does not satisfy this.

[0093] In addition, the result that the texture of the breaded fried food of Example 1 was superior to that of Example 2 showed that the fermented wheat seasoning preferably used wheat alone as the fermentation source.

[0094] Table 2

[0095]

[0096] Table 3

[0097]

[0098] Industrial Applicability

[0099] According to the present invention, even when the amount of oil used for frying is relatively small, a breaded fried food having a good texture of food can be stably produced.

Claims

1. A fried food crust composition, which is a powdery fried food crust composition used as a crust material when manufacturing a fried food with a crust by frying a food with the crust attached thereto, and is used by directly attaching the powdery composition to the food. The fried food crust composition contains granular flour containing wheat flour and dextrin, and wheat fermented seasoning.

2. The fried food crust composition according to claim 1, wherein The fermented wheat seasoning uses wheat only as a fermentation source.

3. The fried food crust composition according to claim 1 or 2, wherein The content of the fermented wheat seasoning is 0.05 to 2% by mass. 4 . A method for producing a fried food with a crust, comprising the steps of: directly applying the fried food crust composition according to claim 1 to a food material, and then frying the food material.

5. The method for producing a breaded fried food according to claim 4, wherein: The frying step is performed by heating the food to which the fried food crust composition is adhered in oil contained in an oil tank, wherein the depth of the oil in the oil tank is 2 cm or less.

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