Rice flour for deep frying and its manufacturing method

Abstract

To provide rice flour for fried food having crisp feeling even when the fried food is cold stored after being fried, and capable of maintaining feeling without persistence.SOLUTION: In rice flour for fried food, a volume-based median diameter (D50) is 65-600 μm, and a value (M / D50) determined by dividing a volume-based mode diameter (M) by D50 is 1.5 or less.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to rice flour for deep-frying and a method for producing the same. [Background technology]

[0002] Deep-fried foods are obtained by covering the ingredients with flour, batter, breading, or other coating materials and frying them in a high-temperature oil bath. Deep-fried foods are generally preferred to have a crispy, crunchy texture. While this texture remains relatively good for a while after frying, there is the problem that it deteriorates over time. This deterioration in texture is particularly evident when deep-fried foods are thawed naturally or reheated in a microwave oven after being stored in a refrigerator or freezer. This deterioration is primarily due to the transfer of moisture from the ingredients to the coating, causing the coating to become soggy and soft.

[0003] In order to solve such problems, various studies have been carried out. Patent Document 1 describes that the use of a breading mix for fried foods containing glutinous rice flour with an average particle size of 30 to 70 μm and a damaged starch content of 2 to 6% by mass maintains a crispy texture and inhibits deterioration due to thawing in the cold. Patent Document 2 describes that the use of a tempura batter mix containing non-glutinous rice flour with an average particle size of 25 to 70 μm and a damaged starch content of 6% by mass or less results in a good texture after deep frying, and the crisp, crunchy texture can be maintained for a long period of time. Patent Document 3 describes that by using rice flour for deep-frying coating that has a damaged starch content of 20 to 50% by mass and a maximum amylograph gelatinization viscosity of more than 500 BU, the coating has a crispy texture immediately after frying and melts easily in the mouth, and that this texture and melt-in-the-mouth quality remain good even after the passage of time. Patent Document 4 describes that by using a coating composition for deep-fried foods containing a hardly soluble granular substance with a particle size of 20 to 80 mesh, a specific thickening polysaccharide, and a high-protein powder and granule, the texture immediately after frying is crispy and crunchy, there is little change in this texture over time, and there is little deterioration in the coating texture even when heated in a microwave oven or fried after refrigerated or frozen storage. Patent Document 5 describes that the viscosity of batters for fried foods and the texture of fried foods can be controlled by using fine rice flour with an average particle size of less than 40 μm and a damaged starch content of 15% by mass or more. Patent Document 6 discloses a dusting-type fried chicken flour containing granulated potato starch granulated by adding pregelatinized potato starch to potato starch, dextrin, and cracker flour and / or rice flour, and describes that rice flour powder that passes through a 50 mesh (300 μm pass) is preferable, and that fried chicken can be obtained that has a floury coating texture and a crispy coating texture while maintaining the softness of the ingredients. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2013-141425 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-84682 [Patent Document 3] Japanese Patent Application Publication No. 2016-202027 [Patent Document 4] Japanese Patent Application Laid-Open No. 2002-51718 [Patent Document 5] Japanese Patent Application Publication No. 2020-156469 [Patent Document 6] Japanese Patent Application Laid-Open No. 2006-345747 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the maintenance of texture of deep-fried foods after refrigeration is still insufficient, and further improvement is required.

[0006] To provide rice flour for deep-frying, which can maintain a crispy and smooth texture even when the deep-fried food is stored in a refrigerator after deep-frying. [Means for solving the problem]

[0007] The present inventors discovered that the above-mentioned problems can be solved by making rice flour for deep-frying have a specific median diameter and adjusting the ratio of the mode diameter to the median diameter to fall within a specific range, and thus completed the present invention.

[0008] That is, the present invention includes the following aspects. [1] Rice flour for deep frying, having a volume-based median diameter (D50) of 65 to 600 μm and a volume-based mode diameter (M) divided by D50 (M / D50) of 1.5 or less. [2] Rice flour for frying according to [1], with an M / D50 of 1.4 or less. [3] Rice flour for deep frying according to [1] or [2], having a D50 of more than 100 μm and less than 180 μm. [4] A breading mix for deep-frying, comprising the rice flour for deep-frying described in any one of [1] to [3]. [5] A batter mix for deep-frying, comprising the rice flour for deep-frying according to any one of [1] to [3]. [6] [5] A batter for deep frying, comprising the batter mix for deep frying described above. [7] A flour mix for deep-frying containing the rice flour for deep-frying described in any one of [1] to [3]. [8] A method for producing rice flour for deep-frying, comprising the step of grinding rice grains to obtain rice flour having a volume-based median diameter (D50) of 65 to 600 μm and a volume-based mode diameter (M) divided by D50 (M / D50) of 1.5 or less. [9] The method for producing rice flour for deep-frying according to [8], further comprising a step of sizing the rice flour so that |YZ|≧0.1, where Y is the M / D50 before sizing and Z is the M / D50 after sizing.

[10] A method for producing fried foods, comprising a step of attaching one or more selected from the group consisting of the breading mix for fried foods described in [4], the batter for fried foods described in [6], and the dusting mix for fried foods described in [7] to a frying mixture. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide rice flour for deep-frying, which can maintain a crispy texture without hardness even when the deep-fried food is stored in a refrigerator after deep-frying. DETAILED DESCRIPTION OF THE INVENTION

[0010] Hereinafter, an embodiment of the present invention will be described. In the present invention, rice flour for deep-frying refers to rice flour used in the production of deep-fried foods. For example, the rice flour for deep-frying of the present invention can be used as a batter, a breading agent, and / or a dusting agent to be attached to the surface of a deep-fried food. Batter and breading agents are materials that are attached to the outermost surface of a deep-fried food to form a coating. Batter is used as a liquid coating material by adding water, and breading agents are used as a powder coating material. Dusting agent is a material that is placed between the deep-fried food and the batter, etc.

[0011] Rice flour is obtained by threshing and milling rice grains, which are the seeds (caryopsis) of plants of the genus Oryza in the family Poaceae. Known species of Oryza include subspecies such as japonica, indica, and javanica, as well as waxy varieties and cultivars thereof. Any rice grain can be used for the rice flour for deep-frying of the present invention. Preferred varieties include non-glutinous rice varieties with an amylose content of 17 to 23% by mass, such as "Akitakomachi" and "Koshihikari," high-amylose non-glutinous rice varieties with an amylose content of 23% or more, such as "Echino Kaori" and "Momiroman," low-amylose non-glutinous rice varieties with an amylose content of 5 to 15% by mass, such as "Yumepirika" and "Milky Queen," and glutinous rice varieties such as "Kinunohada" and "Koganemochi." Non-glutinous rice is more preferred.

[0012] Generally, the particle size frequency distribution curve of rice flour obtained by grinding polished rice grains using various grinding methods resembles a normal distribution with one maximum value. However, depending on the grinding method and grinding conditions, two or more maximum values ​​or shoulders may appear. The particle size cumulative distribution curve is a sigmoidal growth curve. The median diameter (D50) refers to the particle diameter at which the cumulative percentage is 50% on the particle size cumulative distribution curve. The mode diameter (M) refers to the particle diameter with the highest frequency of occurrence. In other words, when a particle population is normally distributed, the mode diameter and median diameter are the same, and when a particle population has only one maximum value, that maximum value is the mode diameter. In the present invention, the above cumulative percentage is based on volume. Particle size on a volume basis can be measured using known laser diffraction / scattering methods, such as the Microtrac method. In the present invention, "DXX" (X is a positive integer) refers to the particle diameter at the cumulative XX% on the particle size cumulative distribution curve.

[0013] The rice flour for deep-frying of the present invention has a volume-based median diameter (D50) of 65 to 600 μm, and a value obtained by dividing the volume-based mode diameter (M) by D50 (M / D50) of 1.5 or less. When D50 and M / D50 are within the above ranges, deep-fried foods can maintain a crispy texture without hardness even when stored in a refrigerator. The D50 is preferably 80 μm or more, more preferably 90 μm or more, even more preferably 100 μm or more, still more preferably more than 100 μm, particularly preferably 110 μm or more, and is preferably 500 μm or less, more preferably 400 μm or less, even more preferably 300 μm or less, still more preferably 180 μm or less, particularly preferably less than 180 μm. The M / D50 is preferably 1.45 or less, more preferably 1.4 or less, even more preferably 1.3 or less, and even more preferably 1.2 or less. This further facilitates maintaining a crispy, firm texture even when the deep-fried food is frozen and stored after frying. The lower limit of the M / D50 is not particularly limited, but is preferably 1.0 or more, more preferably 1.05 or more, even more preferably 1.1 or more, even more preferably 1.2 or more, and particularly preferably 1.3 or more.

[0014] The method for producing rice flour for deep-frying of the present invention includes a step of grinding rice grains so that the volume-based median diameter (D50) is 65 to 600 μm and the value obtained by dividing the volume-based mode diameter (M) by D50 (M / D50) is 1.5 or less. There are no particular limitations on the grinding method used to obtain rice flour from rice grains, and any known milling method can be used, such as mortar, roll, ultracentrifugal, pin (impact), hammer, cyclone, mortar, pounder, airflow, turbo mill, etc. Among these, it is preferable to employ these grinding methods, because the D50 and M / D50 of the rice flour can be easily adjusted to within the above ranges by adjusting the gap between the rolls in the case of a roll grinder, or by adjusting the airflow velocity and flow rate in the case of an airflow grinder.

[0015] In addition to the milling method and conditions, known sizing methods such as sieving and air classification can also be used to adjust the D50 and M / D50. In this specification, "sizing" refers to separating and removing the fine and / or coarse fractions of rice flour to regulate the particle size distribution of the rice flour. For example, sieving can remove fine rice flour particles using a sieve. Air classification can separate rice flour particles by size by balancing the centrifugal force and air resistance caused by a forced vortex flow using a rotor. Furthermore, using a mesh filter can more effectively remove fine rice flour particles. Removing fine rice flour particles reduces the difference between M and D50, thereby reducing the M / D50 ratio (approaching 1). Furthermore, using a coarse-mesh sieve in combination with a fine-mesh sieve removes both coarse and fine rice flour particles, further reducing the M / D50 ratio. From another perspective, sizing reduces the difference between DXX and D50.

[0016] The method for producing rice flour for deep-frying of the present invention preferably further includes a step of sizing the rice flour so that |YZ| ≧ 0.1, preferably |YZ| ≧ 0.2, more preferably |YZ| ≧ 0.25, even more preferably |YZ| ≧ 0.3, and even more preferably |YZ| ≧ 0.35, where Y is the M / D50 of the rice flour before sizing and Z is the M / D50 of the rice flour after sizing. This makes it easier for deep-fried foods to maintain their crispy, firm texture even when stored in a refrigerator, and also easier for them to maintain this texture after freezing. In the present invention, |YZ| represents the absolute value of YZ. Before grinding the rice grains, the rice grains may be subjected to pretreatment such as soaking in water or enzyme treatment.

[0017] The breading mix for deep-fried foods of the present invention preferably contains the above-mentioned rice flour for deep-fried foods. The batter mix for deep-frying of the present invention preferably contains the rice flour for deep-frying, and the batter for deep-frying of the present invention preferably contains the batter mix for deep-frying. The flour mix for deep-fried foods of the present invention preferably contains the above-mentioned rice flour for deep-fried foods.

[0018] The breading mix for deep-frying, the batter mix for deep-frying, and the dusting mix for deep-frying can contain, in addition to the rice flour for deep-frying, flour derived from grains other than rice, such as common wheat, durum wheat, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, and amaranth; tuber or root flour of potato, taro, cassava, sweet potato, yam, etc.; starches separated and refined from grains, tubers, roots, and tree trunks, as well as waxy or high-amylose varieties thereof (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, and waxy and high-amylose starches thereof); modified starches obtained by pregelatinizing, etherifying, esterifying, acetylating, crosslinking, oxidizing, heat-treating, enzymatically treating, or a combination thereof; glucose It may also contain secondary ingredients such as sugars such as fructose, lactose, sugar, isomaltose, etc.; egg ingredients such as egg yolk, egg white, whole egg and their powders, and other egg-derived ingredients; dairy ingredients such as milk powder, skim milk powder, and soy milk powder; fats and oils such as shortening, lard, margarine, butter, palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and flaxseed oil; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, lecithin, and saponin; leavening agents such as baking powder and baking soda; thickening polysaccharides such as xanthan gum, locust bean gum, gellan gum, pectin, carrageenan, guar gum, tamarind gum, and gum arabic; cellulose derivatives such as methylcellulose; inorganic salts such as salt; preservatives; flavorings; spices; vitamins; and fortifiers such as calcium.

[0019] The batter for deep-frying of the present invention can be obtained by adding water to the above-mentioned batter mix for deep-frying. The liquid ingredient to be added is not particularly limited, and water is usually used, but depending on the intended use, milk such as cow's milk, soy milk, bonito stock or other broth, fruit juice such as lemon juice, electrolyzed water containing salt, amino acids, nucleic acids, organic acids, inorganic acids, etc., or egg liquid such as chicken egg liquid may also be used.

[0020] The content of rice flour for deep-frying in the breading mix for deep-frying is not particularly limited, but is preferably 10% by mass or more, more preferably 40% by mass or more, and even more preferably 80% by mass or more, of the total amount of the starchy ingredients and rice flour for deep-frying contained in the breading mix for deep-frying. The content of rice flour for deep frying in the batter mix for deep frying is not particularly limited, but is preferably 10% by mass or more of the total amount of starchy ingredients and rice flour for deep frying contained in the batter mix for deep frying, more preferably 40% by mass or more, even more preferably 60% by mass or more, and even more preferably 100% by mass. The content of rice flour for deep-frying in the above-mentioned dusting mix for deep-frying is not particularly limited, and is preferably 10% by mass or more, more preferably 40% by mass or more, even more preferably 60% by mass or more, and even more preferably 100% by mass, of the total amount of the starchy ingredients and rice flour for deep-frying contained in the dusting mix for deep-frying.

[0021] The method for producing fried foods of the present invention includes a step of attaching one or more selected from the group consisting of the breading mix for fried foods, the batter for fried foods, and the dusting mix for fried foods to a frying mixture. Specifically, a deep-frying flour mix or a standard deep-frying flour mix is ​​applied to all or part of the surface of the fried food, followed by a deep-frying breading mix and / or a deep-frying batter, and then the mixture is placed in an oil bath preheated to preferably 160 to 220°C and deep-fried for an appropriate time depending on the type of fried food to produce a fried food. When a breading mix and a batter are used in combination, at least one of them should be the deep-frying breading mix of the present invention or the deep-frying batter of the present invention. Furthermore, either the breading mix or the batter may be arranged so that it forms the outermost surface of the fried food. In the present invention, "standard" means that it does not include the rice flour for deep frying of the present invention. The method for applying one or more selected from the group consisting of a breading mix for deep-frying, a batter for deep-frying, and a dusting mix for deep-frying to the fried food is not particularly limited. When a breading mix for deep-frying and a dusting mix for deep-frying are used, examples include a method of sprinkling the breading mix or the dusting mix on all or part of the surface of the fried food. When a batter for deep-frying is used, examples include a method of immersing the fried food in the batter, or a method of applying or spraying the batter on all or part of the surface of the fried food. After the batter for deep-frying is applied to the fried food, a known coating material such as breadcrumbs, fried tempura bits, rice crackers, vermicelli, or dried somen noodles may be further applied.

[0022] The type of fried food is not particularly limited, and examples include meats such as beef, pork, and chicken; seafood such as fish, squid, shrimp, and scallops; fruit vegetables such as bell peppers, shishito peppers, and pumpkin; leafy vegetables such as perilla leaves and shiso leaves; tubers or tuberous roots such as taro, sweet potato, yam, and potato; and aromatic vegetables such as ginger, garlic, and myoga. The fried ingredients may be optionally seasoned with a powdered seasoning or a seasoning liquid containing a powdered seasoning and / or a liquid seasoning. The fried food with an uncooked coating material, which is made by applying one or more selected from the group consisting of breader mix for fried foods, batter for fried foods, and dusting mix for fried foods to the fried food, may be stored in a refrigerator or frozen before frying.

[0023] The fried food thus obtained can be stored and distributed in a refrigerated or frozen state. Furthermore, by adding preservatives, it can be stored and distributed at room temperature. Refrigerated or frozen fried foods can be eaten after thawing naturally or reheating in a microwave oven or oven. [Example]

[0024] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0025] [Production Example 1: Production of rice flour] Polished non-glutinous rice was milled using an airflow mill (Yukushin Machinery Manufacturing Co., Ltd., KV-15-5S) or a roll mill (Meiji Machinery Co., Ltd., MQ type) under adjusted operating conditions to obtain rice flours A to F. The particle size distribution of the resulting rice flours was measured on a volume basis using the Microtrac method (Microtrac Bell Co., Ltd., MT3000). The results are shown in Table 1. For rice flours A to C, the particle size frequency distribution curves resembled a normal distribution with a single maximum (mode diameter). For rice flours D and E, a shoulder was observed on the finer side (near 200 μm). For rice flour F, the distribution curve could be interpreted as either a maximum or a shoulder on the finer side (near 200 μm). In the table, M represents the mode diameter, and DXX represents the particle diameter at cumulative XX% in the particle diameter cumulative distribution curve.

[0026] [Table 1]

[0027] [Production Example 2: Production of grained rice flour] Polished non-glutinous rice was ground in an airflow grinder (Nishimura Machinery Manufacturing Co., Ltd., SPM-R200) ​​to obtain rice flour G. A portion of the resulting rice flour G was sieved for 30, 60, or 90 seconds using a small test sifter TS-245 (Tokyo Flour Milling Machinery Manufacturing Co., Ltd.) equipped with a 53-mesh sieve to obtain rice flours H, J, and K, respectively. Particle size distribution was measured as in Production Example 1. The results are shown in Table 2. For all rice flours, the particle size frequency distribution curve resembled a normal distribution with a single maximum value (mode diameter).

[0028] [Table 2]

[0029] [Production Example 3: Production of fried chicken] A 300g chunk of chicken thigh meat was cut into 10 pieces of chicken thigh meat, each approximately 30g, and the chicken thigh meat was immersed in a marinade prepared by mixing 4 parts by mass of soy sauce, 2 parts by mass of mirin, 0.2 parts by mass of ginger juice, and 4 parts by mass of water, and tumbled for 30 minutes to season. A batter for deep frying was prepared by mixing 100 parts by mass of the rice flour of Production Examples 1 and 2 with 160 parts by mass of water, and the seasoned chicken thigh pieces were placed in the batter for deep frying to coat them. 36 parts by mass of rice flour used as a powdered deep-fry breader and chicken thigh pieces coated with batter were placed in a plastic bag and mixed so that the rice flour was evenly distributed. The rice flour used in the deep-fry batter and the deep-fry breader was the same product. The fried ingredients with rice flour attached were placed in an oil bath preheated to 170°C and fried for 4 minutes, then arranged in a metal oil drainer tray so as not to overlap, and the oil was drained to obtain fried chicken.

[0030] [Evaluation example: Sensory evaluation of fried chicken] Half of the resulting fried chicken was evaluated by 10 experienced panelists immediately after production according to the following evaluation criteria, and the mean and standard deviation (SD) were calculated. The remaining half was placed in a sealed plastic bag and stored in a refrigerator overnight, then left to stand at room temperature for 1 hour, and then evaluated in the same manner.

[0031] Evaluation criteria table TIFF0007765906000003.tif36140

[0032] [Test Example 1: Examination of rice flour particle size] In Production Example 3, fried chicken was obtained using the rice flour shown in Table 3 below, and evaluated according to the above evaluation examples. When preparing the batter, the amount of water added was adjusted so that the viscosity of the batter was the same. In addition, the texture of the batter immediately after production of fried chicken made using rice flour A (Nippun Co., Ltd., Takasago A-82) as conventional rice flour was evaluated on a scale of 3 points. The results are shown in Table 3.

[0033] [Table 3]

[0034] Rice flour B used in Comparative Example 1 had an M / D50 value of more than 1.5, and the texture of the coating both immediately after production and after refrigerated storage was inferior to that when conventional rice flour A was used (Reference Example 1). When rice flours C to E were used (Examples 1 to 3), the texture of the coating both immediately after production and after refrigerated storage was better than that of Reference Example 1. When rice flour F was used (Example 4), the texture of the coating both immediately after production and after refrigerated storage was somewhat better than that of Reference Example A. Rice flour B and rice flour C have the same mode diameter (M) but different median diameters (D50) and also different M / D50. These results suggest that the differences in the batter texture shown above are caused by differences in these values, and demonstrate that the particle size distribution of rice flour has a significant impact on the texture of fried chicken batter.

[0035] [Test Example 2: Examination of grained rice flour] In Production Example 3, fried chicken was produced using the rice flour listed in Table 4 below, and was evaluated according to the above-mentioned evaluation examples. The amount of water added was adjusted in the same manner as in Test Example 1, and fried chicken was produced using rice flour A as the conventional rice flour. The texture of the batter immediately after production was rated as 3 points. The results are shown in Table 4. In the table, Y represents the M / D50 of rice flour before sizing (rice flour G), and Z represents the M / D50 after sizing (rice flours H, J, and K).

[0036] [Table 4]

[0037] Compared to unsieved rice flour G, the median diameter (D50) of rice flours H, J, and K increased with increasing sieving time. The mode diameter (M) of rice flours G and H was the same at 114.1 μm, but it became 124.5 μm after sieving for 60 seconds or longer (rice flours J and K). As the sieving time increased, the M / D50 value decreased from 1.428 to 1.075, approaching 1 (Examples 5 to 8). These results suggest that the fine particles contained in rice flour G were removed by sieving. The smaller the M / D50 value, the better the texture of the batter immediately after production and after refrigerated storage.

[0038] [Test Example 3: Examination of blending ratio] In Production Example 3, fried chicken was produced using rice flour and wheat flour listed in Table 5 below, and was evaluated according to the above evaluation example. The amount of water added was adjusted in the same manner as in Test Example 1, and the texture of the batter of fried chicken produced using only wheat flour as the grain flour was rated at 3 points immediately after production. The results are shown in Table 5.

[0039] [Table 5]

[0040] In all of Examples 9 to 13, which used rice flour, the texture of the batter immediately after production and after refrigerated storage was better than when made using wheat flour alone. Furthermore, the higher the proportion of rice flour in the mixture, the better the texture of the batter immediately after production and after refrigerated storage (Examples 10 to 12).

[0041] [Test Example 4: Study of frozen fried chicken] In Test Example 2, the fried chicken pieces were cooled, then sealed in plastic containers, flash-frozen, and stored in the freezer compartment of a household refrigerator / freezer for one week. After that, they were heated in a microwave oven at 600W for four minutes without thawing, and subjected to a sensory evaluation according to the evaluation example. As a result, when rice flour G was used, the coating was not very crispy and there was some hardening, but when rice flours H, J, and K were used, the coating was crispy and there was no hardening, resulting in a good texture. The evaluation was equivalent to the score for the texture evaluation after refrigerated storage listed in Table 4. In other words, the larger the value of |YZ|, where X is the M / D50 of the rice flour before sieving and Y is the M / D50 of the rice flour after sieving, the better the result.

[0042] [Test Example 5: Examination of shrimp tempura] Shrimp tempura was produced according to Production Example 3, except that vannamei shrimp was used as the deep-frying ingredient, rice flour D or K was used in producing the deep-frying batter, and no rice flour was used as a deep-frying breader. A sensory evaluation was then performed according to the evaluation example. As a result, shrimp tempura with any rice flour was crispy and had a good texture without any hardness, and the texture did not deteriorate even when stored in a refrigerator. The evaluation results were equivalent to those of Examples 2 and 8.

[0043] [Test Example 6: Study of Tatsutaage] Tatsuta-age was produced according to Production Example 3, except that rice flour D or K was used as the breader and no deep-fry batter was used, and a sensory evaluation was performed according to the evaluation example. As a result, regardless of which rice flour was used, the resulting fried chicken had a crispy texture without any hardness, and the texture did not deteriorate even when stored in a refrigerator. The evaluation results were equivalent to those of Examples 2 and 8.

Claims

1. Rice flour for deep frying, having a volume-based median diameter (D50) of more than 100 μm and not more than 500 μm, and a value (M / D50) obtained by dividing the volume-based mode diameter (M) by D50 of 1.2 or more and 1.4 or less.

2. The rice flour for deep frying according to claim 1, wherein D50 is greater than 100 μm and less than 180 μm.

3. A breading mix for deep-frying, comprising the rice flour for deep-frying according to claim 1 or 2.

4. A batter mix for deep-frying, comprising the rice flour for deep-frying according to claim 1 or 2.

5. A batter for deep frying, comprising the batter mix for deep frying according to claim 4.

6. A flour mix for deep-frying, comprising the rice flour for deep-frying according to claim 1 or 2.

7. The method for producing rice flour for deep-frying includes a step of crushing rice grains to obtain rice flour having a volume-based median diameter (D50) of more than 100 μm and not more than 500 μm, and a value obtained by dividing the volume-based mode diameter (M) by D50 (M / D50) of 1.2 to 1.

4.

8. 8. The method for producing rice flour for deep-frying according to claim 7, further comprising a step of sizing the rice flour so that |Y-Z|≧0.1, where Y is the M / D50 before sizing and Z is the M / D50 after sizing.

9. A method for producing fried foods, comprising a step of attaching one or more selected from the group consisting of the breader mix for fried foods according to claim 3, the batter for fried foods according to claim 5, and the dusting mix for fried foods according to claim 6 to a frying mixture.

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