JP2002218931A - Batter mix for microwave heating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a batter mix suitable for microwave heating, and to provide a raw material from which a fried food-like food having a crispy texture can be prepared only by microwave heating without frying. SOLUTION: This batter mix is characterized in that a temperature rise speed on the surface of the batter is larger than a temperature rise speed in the inner portion of the batter, when heated with microwaves, preferably that the ratio of the batter surface temperature rise speed to the inner portion temperature rise speed by the microwave heating is 1.1 to 15. A raw material for a fried food-like food is characterized by making a batter comprising the batter mix adhere to an ingredient material and then subjecting the product to a microwave heating treatment. A raw material for a fried food-like food is characterized by making a batter comprising the batter mix adhere to an ingredient material, if necessary, coating the product with bread crumbs containing an oil, and then subjecting the product to a microwave heating treatment. A fried food-like food for microwave heating uses the raw material for the fried food-like food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a fried batter mix for microwave heating. More specifically, the present invention relates to a fried food material that can produce a fried food that can maintain a crisp feeling even when heated in a microwave oven or the like. In addition, the present invention relates to a material which can produce a fried food having a crisp feeling only by heating in a microwave oven or the like without frying with oil. In the present invention, "batter" is a fluid fried dough, "batter mix" is a mix before adding water to batter,
"Fried food-like material" refers to a batter mix or a combination thereof and breadcrumbs used as a material for fried food-like clothing.

[0002]

2. Description of the Related Art Fried foods such as fries and tempura often go to the dining table at home. For reasons, home cooking tends to be avoided. Therefore, there has been proposed a cooking method or a material which can produce the same thing as fried with oil by dry heating such as an oven, an oven toaster, and a microwave without being fried with oil.

For example, frying powder for a microwave oven is characterized by impregnating or coating bread crumbs with a fat or oil having a melting point of 10 to 70 ° C. at a ratio of 10 to 100% by weight based on the bread crumbs (JP-A-3-277245). . Roasted bread crumbs,
It is characterized by applying a fried flour mix obtained by granulating a mixture of roasted flour, a high protein substance, a protein coagulant, and fats and oils to ingredients or ingredients to which a high protein batter is attached, and heating in a microwave oven. A method for producing a deep-fried food product (Japanese Patent Laid-Open No. 57-129660). A coating seasoning composition for baking, characterized by using bread crumbs having a particle size of 7 to 20 mesh having a structure in which other flour-containing substances and / or binding substances are coated and mixed with the solid fat melted by heating. JP-A-57-170135). A mixture of at least one highly viscous material and a protein selected from the group consisting of monosaccharides, oligosaccharides, dextrins, pullulan, sugar alcohols and protein hydrolysates is attached to the surface of the bread crumbs. Processed bread crumbs (JP-A-8-228
706) are known. In these, it is described that fry-like food is made by dry heating such as an oven or a microwave oven, and in the case of breading fried or fried, both breadcrumbs contain oil or are coated with a characteristic. There is a merit that it is not necessary to fry in oil. Furthermore, a fry product for a microwave oven containing an edible substance that blocks an electron beam (Japanese Patent Laid-Open No. 2000-31649).
3) has been proposed. At home, there is also known a method in which bread crumbs containing oil are heated in a microwave oven or a frying pan, applied to flour and meat in the order of eggs, and heated in a microwave oven to cook fried food. .

[0004]

However, when cooking is carried out in the above-described manner, particularly using a microwave oven, the meat may burst during heating, causing the breadcrumbs to be scattered, and There was a problem in that when the meat was heated, the meat was overheated and was crumbled, and the original juicy meat was lost. Further, even if oil is soaked in the bread crumbs of the batter, the moisture coming from the meat is transferred to the batter and the texture becomes crispy, making it impossible to reproduce the original crispy texture of fried food. The present inventors have conducted intensive studies to provide a batter mix suitable for microwave heating, and as a result, when the ingredients of the fried food and the clothes near the ingredients are heated by microwaves, the water vapor coming out of the clothes causes the batter to be removed from the clothes. It was found that the outside was unfavorable because it became crispy, and that in order to reproduce the crispy texture of fried food, it was necessary to heat the outer periphery of the clothes as if it were fried with oil. In order to solve this problem, the present inventors focused on the way in which microwaves were absorbed, and in order to focus on heating the outer peripheral portion of the clothing,
We found that batters needed to be able to absorb microwaves more easily. In order to find the composition of the batter that easily absorbs microwaves, a method of measuring a value specific to a substance such as a dielectric loss factor can be considered, but a dedicated device is required to measure this. In addition, it is difficult to directly express how heat is applied to the actual batter. Further, although a method of directly measuring a temperature change when the batter is heated was also attempted, the measurement was difficult because the size and shape of the fried food were not constant. Therefore, it is possible to simulate the temperature change in fried food by microwave heating using a sufficient amount of batter to measure the temperature and measuring the ratio of the temperature rise rate between the surface side and the center at that time The present invention has been completed by further study.

[0005] An object of the present invention is to provide a batter mix suitable for microwave heating. It is another object of the present invention to provide a material that can produce a fried food with a crisp feeling only by heating in a microwave oven or the like without frying with oil.

[0006]

The gist of the present invention is to provide a batter mix characterized in that the temperature rise rate of the batter surface by microwave heating is higher than the internal temperature rise rate.

The ratio of the temperature rise rate between the batter surface and the inside by microwave heating is 1.1 or more and 15 or less. The gist of the present invention is a batter mix wherein the ratio of the temperature rise rate between the batter surface and the inside by microwave heating is 1.1 or more and 15 or less.

According to the present invention, the temperature rise rate of the batter surface due to microwave heating is higher than the internal temperature rise rate,
Preferably, a batter made of a batter mix having a ratio of the temperature rise rate between the batter surface and the interior by microwave heating of 1.1 or more and 15 or less is adhered to the ingredient and microwave-heated, wherein the material is fried-like food material. The main point is.

According to the present invention, the temperature rise rate of the batter surface due to microwave heating is higher than the internal temperature rise rate,
Preferably, a batter consisting of a batter mix having a ratio of the temperature rise rate between the batter surface and the inside by microwave heating of 1.1 or more and 15 or less is adhered to the ingredient, and bread crumbs impregnated with oil are applied to the outside of the batter. The gist is a material for fried foods characterized by wave heating.

In the present invention, the temperature rise rate of the batter surface due to the microwave heating is larger than the internal temperature rise rate, and preferably, the ratio of the temperature rise rate of the batter surface to the inside temperature due to the microwave heating is 1.1 or more. A batter made of the following batter mix is adhered to the ingredients, and if necessary, a bread crumb impregnated with oil is applied, and microwave heating is performed. The outline is fried food.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The batter mix and fried food-like material of the present invention will be described. << Definition of "Ratio of Temperature Rise Rate">> In the present invention, the temperature rise rate of the batter surface due to microwave heating is larger than the internal temperature rise rate, and preferably the ratio of the surface to the internal temperature rise rate (hereinafter, "temperature Ascending speed ratio) is 1.1.
This is a batter mix of 15 or less. The ratio of the temperature rise rate is as follows: 100 g of batter is 200 ml
2mm) in a beaker, 1mm from the center of the beaker and the inner wall of the beaker (surface temperature)
The fiber optic thermometer (AMOTH FX85 manufactured by Anritsu Keiki Co., Ltd.) so that
00) is fixed with a jig made of Teflon (registered trademark), and a microwave oven (National NE-C50,
A beaker was placed on the outermost periphery of the turntable having an output of 500 w), heated for 40 seconds, the temperature change during that was measured, the rate of rise was calculated, and calculated by the following equation. (The calculated value is rounded off to the first decimal place.) Ratio of temperature rise rate = Surface side temperature rise rate / Central part temperature rise rate

The ratio of the temperature rise rate indicates the ease with which the batter can reach the center of the microwave, that is, the higher the value, the more the microwave is absorbed on the surface side and the surface side is specifically heated. it can. The present invention has found that this feature can be used for frying. For example, when microwave heating is performed while ingredients such as meat are uniformly covered with the batter of the present invention, microwaves are absorbed by the surface part of the batter and heat the batter, and the ingredients are overheated and distorted. It is characterized by the fact that the ingredients do not emit excessive moisture such as water vapor, and the steamed state of the ingredients when frying is fried can be reproduced by microwave heating. At this time, if the ratio of the rate of temperature rise is less than 1.1, the microwaves are not sufficiently absorbed by the batter, and the material is excessively heated, causing rupture and deterioration of the material.
In addition, if the ratio of the temperature rise rate is more than 15, the ingredients are difficult to be sufficiently heated, and in order to sufficiently heat the ingredients, it is necessary to adjust the degree of heating with the ingredients, such as by increasing the heating time. is there.

[0013] In order to keep the ratio of the rate of temperature rise in this range, for example, an appropriate amount of a substance capable of absorbing microwaves is added to the batter mix. Specific examples of the substance that easily absorbs microwaves include water-soluble salts and sugars. In particular, the purpose can be effectively achieved by adding sodium chloride, potassium chloride, sodium gluconate and the like.

The batter mix of the present invention can be applied to all fried foods which are heated by microwaves in a microwave at the time of eating. In addition to fried foods, bread-like fried foods, re-heated tempura and fries, frozen fried foods It can also be used for thawing and heating food.

By attaching the batter comprising the batter mix of the present invention to the ingredients and heating it with microwaves, it is possible to produce fried foods such as tempura and fried chicken. There is no limitation on the material of the clothes to be used, and materials used for ordinary fry clothes can be used. In addition, heating can be performed on a commonly used dish without preparing special tools and the like. Furthermore, from the aspect of appearance, the batter adhered to the ingredients is prevented from flowing out when the ingredients are placed on the dish. From the viewpoint of workability, it is desirable that the stickiness of the batter does not become too strong.

By properly combining the compositions of the batter mix, these requirements can be met and a more fried product can be made. For example, powder protein or thickener is added to increase the shape retention of the batter, water is added after adding fats and oils at the time of batter preparation, to prevent extreme increase in viscosity, and an appropriate amount of a swelling agent is added, and It is effective to combine methods such as expanding during heating to give a fried appearance. By preparing such a batter and heating it with a microwave in a microwave oven, it is possible to produce a fried food that looks more like a fried product.

[0017] The batter mix of the present invention is adhered to the ingredients, and the bread crumbs containing oil are applied to the outside of the ingredients and microwave-heated to produce a bread-like fried food such as shrimp fry, tonkatsu, and white fish fry. be able to.
In this case, since the bread crumbs form a fried appearance, if the batter has the properties of a normal battered fry batter, there is no particular need to devise a way to improve the shape retention and appearance of the batter. Bread crumbs for breading do not use the step of frying the frying with oil, so it is desirable to use bread crumbs that have been pre-oiled.
There is no particular limitation on the method of producing breadcrumbs containing oil, for example, a method in which breadcrumbs are fried with oil to remove unnecessary oil, a method in which breadcrumbs and oil are mixed and heated and baked in an oven, or a mixture of breadcrumbs and fats and oils. And the like. When bread crumbs are used without heating, bread crumbs colored with a pigment or the like can be used to produce a deeper fried product in order to produce a deep fried color. The amount of fats and oils added to the bread crumbs can be appropriately adjusted according to taste, but by adding fats and oils of the same amount as the dry weight of the bread crumbs, it is possible to make a fried product equivalent to the one fried with oil. it can. In addition, by reducing the amount of added fats and oils, it is possible to produce a healthy fried food with a low oil intake. The fats and oils contained in the bread crumbs are not particularly limited as long as they are edible animal and vegetable fats and oils, but the oil has an interfacial tension of 6 to 10 mN /
m (measured at 80 ° C. using a FACE PD-X interfacial tensiometer), it is possible to produce a more crispy, fried-like food having a favorable texture similar to fried fried food. .

[0018]

[Function] (1) When microwave heating is performed in a microwave oven, microwaves are concentrated and absorbed in places with a large amount of moisture. Therefore, when bread crumbs are applied to meat, meat with a large amount of moisture is mainly heated. Is done. This causes the meat to be locally heated, especially in the area of the meat streaks, so quickly that it ruptures and spatters the crumbs. (2) Using so-called all-in-one type bread crumbs, which requires only direct application of bread crumbs processed into meat, allows microwaves to be absorbed directly into the ingredients, so that the frequency of rupture is high as in (1). The crispness of the clothes is lost due to the water coming from the meat. (3) Even if breadcrumbs are adhered using flour or eggs, or if a general batter mainly containing flour is used,
It is not possible to completely suppress the rupture of microwave cooking with breadcrumbs attached. It is considered that these causes are caused by the microwaves being intensively absorbed by ingredients such as meat. The temperature rise rate of the batter surface due to the microwave heating is higher than the internal temperature rise rate, and preferably, the ratio of the temperature rise rate of the batter surface to the internal temperature is 1.1 or more and 15 or more.
By using the following batter mix, microwaves are concentrated on the batter layer to prevent rapid heating of the ingredients, so that the rupture of the ingredients can be suppressed, and further, the influence of moisture coming out of the ingredients is suppressed, and crispy. You can get a garment. In addition, using this batter mix, fried food is cooked to make fried food, and even if it is heated in a microwave oven as it is or once frozen, the batter is heated mainly and a crispy texture can be obtained. .

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Examples 1 to 4 and Comparative Example 1 << Microwave heating of frozen croquette >> The ratio of temperature rise rates of the batter materials shown in Table 1 which were well mixed and uniformly dispersed were determined by the above-described method. The boiled potatoes were mashed and shaped to a diameter of 6 cm and a height of 1.5 cm to make putty. The batter made with the composition shown in Table 1 was uniformly adhered to the putty. Dry bread crumbs are adhered to the surface and 170
Heat in palm oil heated to ℃ for 3 minutes, immediately -40 ℃
And stored at -18 ° C to produce frozen croquettes. One of the frozen croquettes was placed on a heat-resistant dish and heated for 1 minute in a microwave oven (output: 500 W). An expert panelist evaluated the appearance and texture, and the results are shown in Table 1.

[0021]

Table 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Battery composition ────── Light flour 95 87 79 69 97 (Friend: Showa Sangyo) Thickener 11 1 11 1 (Xanthan gum: Taiyo Kagaku) Salt 4 12 20 30 2 Water 300 300 300 300 300 300比 Ratio of temperature rise rate 1.1 4.1 10.0 16 0.6 ─ ────────────────────────────────── Appearance 〇 〇 〇 〇 × Texture of clothing 〇 〇 〇 〇 × Lumber texture 材 〇 〇 △ × ─────────────────────────────────── Appearance 〇: Freshly fried as color It seems to be ×: Moisture It is set to Beto' me. Texture of clothes 〇: Crispy and good ×: Bread crumbs and bad Food texture of ingredients 〇: Good and good △: Slightly insufficient heating. ×: Roughing due to excessive heating.

In Examples 1 to 3, products comparable to fried foods could be produced. In Example 4 in which the temperature rise rate ratio was high, the garment portion was heated intensively, and heat was not easily transmitted to the ingredients, but the product was sufficiently heated by increasing the heating time by 30 seconds to obtain a good product. In Comparative Example 1 in which the temperature rise rate ratio was low, microwaves were mainly absorbed by the ingredients, and the ingredients were heated and released, so that the bread crumbs became crispy and did not have a good texture.

Examples 5 to 8 and Comparative Example 2 << Tempura >> The ratio of the temperature rise rates of the batter materials shown in Table 2 which were well mixed and dispersed was determined by the above-described method. Put two shrimp on the shell and cover the shrimp with this batter, place it on a heat-resistant dish and microwave (output 500W)
For 1 minute to produce a tempura-like food. The results are shown in Table 2.

[0024]

[Table 2] [Water composition] Example 5 Example 6 Example 7 Example 8 Comparative Example 2 ──────── Light flour 35 31 27 34 39 (Frent: Showa Sangyo) Swelling agent 777 7 7 (Hekinku Hautauta: Aikoku Sangyo) Egg white powder 7 7 7 7 7 Oil 7 7 7 7 7 ( Fraink (oil DF: Showa Sangyo) Salt 4 8 12 15 0 Water 60 60 60 60 60比 Ratio of temperature rise rate 1.9 7.0 14.5 16.0 0.8 ──────────────────────────外 観 Appearance 〇 〇 〇 〇 × Texture of clothing 〇 〇 〇 〇 × Texture of ingredients 〇 〇 〇 △ × ──────────────── ─ ───────────────── appearance 〇: Tempura ish unevenness is clear. ×: Sticky without unevenness. Texture of clothing 衣: Tempura-like and brittle. ×: Not good fried food due to poor heating. Texture of ingredients 食: Juicy and crisp. Δ: Heating was slightly insufficient. ×: Hardened due to excessive heating.

In Examples 5 to 7, products comparable to fried foods could be produced. Example 8 in which the temperature rising speed is high
In the batter, the outside of the batter is mainly heated and the heat is difficult to be transmitted to the ingredients, but by increasing the heating time by 30 seconds,
The ingredients were sufficiently heated, and a good product was obtained. In Comparative Example 2 in which the temperature rising rate was low, the microwaves were mainly absorbed by the ingredients, and the clothes were not sufficiently heated to form clothes like fried foods and could not have a fried food texture.

Examples 9 to 12 and Comparative Examples 3 to 5 << Tonkatsu 1 >> The ratio of the temperature rise rates of the batter materials shown in Table 3 which were well mixed and dispersed was determined by the above-described method. The batter made with the composition shown in Table 3 was evenly adhered to two surfaces of the cut pork fillet cut into 30 g, and the outside was mixed with 70 g of dry bread crumbs and mixed with a fat and oil at a ratio of 30 g. The "bread crumbs" were adhered, placed on a heat-resistant dish, and heated in a microwave oven (output 500 w) for 2 minutes to produce a tonkatsu-like food. Table 3 shows the results. Further, as Comparative Example 4, instead of batter, salt and pepper were sprinkled and seasoned, light flour was applied, whole egg liquid was adhered, and breadcrumbs containing oil were similarly adhered to produce a tonkatsu-like food. Bread crumb 10 containing oil as Comparative Example 5
A mixture of 0 g and 30 g of egg white powder was directly applied to meat, and similarly heated in a microwave oven to produce a tonkatsu-like food.

[0027]

[Table 3] [Water composition] Example 9 Example 10 Example 11 Example 12 Comparative Example 3 Comparative Example 4 Comparative Example 5 ─────────────── Light flour 45 41 37 29 49 20 − (Friend: Showa Sangyo) Corn starch 35 35 35 35 35 − − (Showa Sangyo) Egg white flour 15 15 15 15 15 − 100 Spice 1 1 1 1 1 − − Whole egg solution 80 Salt 4 8 12 20 0 − − Water 60 60 60 60 60 − 100 ────────────────────比 Ratio of temperature rise rate 3.6 7.0 9.6 17.3 0.9 0.8 1.0 ──────────────────────外 観 Appearance 〇 〇 〇 〇 × × × Texture of clothing 〇 〇 〇 〇 × × × Texture of ingredients 〇 〇 〇 △ × × × No scattering of breadcrumbs None No No Yes Yes Yes ────────────────── ───────────────── appearance 〇: seems freshly fried as KARARI. ×: Sticky with water. Texture of clothing 〇: Crispy and good. ×: Bread crumbs were poor. Texture of ingredients 食: Succulent and good. Δ: Heating was slightly insufficient. ×: Hardened due to excessive heating.

In Examples 9 to 11, products comparable to fried foods could be produced. In Example 12 in which the temperature rise rate ratio was high, the outside of the batter was heated intensively and heat was not easily transmitted to the ingredients. Therefore, the ingredients were sufficiently heated by extending the heating time by 1 minute, and Examples 9 to 11 were performed. Was able to make the equivalent. In Comparative Examples 3, 4, and 5 in which the temperature rise rate ratio is low, microwaves are mainly absorbed by the ingredients, so that the ingredients are heated and released, so that the bread crumbs become crispy and do not have a good texture. Was. Also, the meat often burst during heating in the microwave oven, and the crumbs scattered in the microwave oven. Furthermore, in Comparative Example 4, since the ingredients could not be uniformly covered even when the salt was sprinkled, the ingredients were partially heated, and the same effect as when salt was added to the batter could not be obtained.

Examples 13 to 15 and Comparative Examples 6 and 3 << Tonkatsu 2 >> The ratio of the rate of temperature rise was determined by the above-mentioned method for well mixed and dispersed batter materials shown in Table 4. Pork tenderloin cut into 30g, batter made with the composition shown in Table 4 uniformly adhered to two surfaces, and 70g of separately prepared dry bread crumbs on the outside
The breadcrumbs containing oil mixed at a ratio of 30 g of fats and oils are adhered to the plate, placed on a heat-resistant dish, and placed in a microwave oven (output: 500 W) for 2 hours.
Heated for 1 minute to produce a tonkatsu-like food. Table 4 shows the results.

[0030]

Table 13 Example 13 Example 14 Example 15 Comparative Example 6 Comparative Example 3 Batter Composition ────── Light flour 44 39 44 39 49 (Friend: Showa Sangyo) Cornstarch 35 35 35 35 35 (Showa Sangyo) Egg white powder 15 15 15 15 15 Spices 1 1 1 1 1 1 Additive name Potassium chloride Querconic acid Na Chloride Mg Boric acid Not added Addition amount 5 10 5 10 0 Water 60 60 60 60 60 ───────────────────────────────比 Ratio of temperature rise speed 1.8 3.5 2.7 1.7 0.9 Appearance Texture of clothes 〇 〇 〇 × × Texture of ingredients 〇 〇 〇 × × Bread crumbs scattering None None None Many Many 外 観 Appearance : Seems fried fresh as KARARI ×: it is the Beto' sucking water. Texture of clothing 〇: Crispy and good. ×: Bread crumbs were poor. Ingredient texture 〇: juicy and good. Δ: Insufficient heating. ×: Hardened due to excessive heating.

In the example, a product comparable to a fried product could be produced. Comparative Example 6 in which the ratio of the rate of temperature rise is low,
In No. 3, the microwaves were mainly absorbed by the ingredients, and the ingredients were heated and released, so that the bread crumbs became crispy and did not have a good texture.

Examples 13 to 18 << Fried shrimp >> An emulsifier shown in Table 5 was added to refined palm oil to prepare an oil containing an emulsifier, and the interfacial tension at 80 ° C. was measured by FAC.
The results were measured with a PD-X interfacial tensiometer manufactured by E Company and shown in Table 5. 30 g of the oil containing the emulsifier was added to 70 g of the dried bread crumbs and mixed well to prepare a bread crumb impregnated with the oil containing the emulsifier. The batter used in Example 10 was adhered to two shelled shrimp (black tigers), breadcrumbs impregnated with oil containing an emulsifier were adhered to the outside, placed on a heat-resistant dish, and placed in a microwave oven (output 500 W). The mixture was heated for 90 seconds to produce a shrimp-like food. Table 5 shows the results.

[0033]

Table 5 Example 16 Example 17 Example 18 Example 19 Example 19 Example 20 Example 21 ──────── Emulsifier Polyglycerin Polyglycerin Polyglycerin Organic acid Polyglycerin No addition Fatty acid ester Fatty acid ester Fatty acid ester Monoglyceritic fatty acid ester Addition amount (%) 1.0 0.5 0.5 0.5 0.1 0 Interfacial tension 6 8 10 4 15 24 ───────────────────────────────食 Texture of clothing ◎ ◎ ◎ 〇 〇 〇 ───────────────────────────────────食 Clothes texture ◎: Crispy and more preferable 〇: Deep fried

In Examples 16 to 18, the crispness of the clothes was further increased as compared with Examples 19 to 21, and a better shrimp-like food could be produced.

[0035]

According to the present invention, even when heated in a microwave oven, the ingredients do not burst, the breadcrumbs are scattered, and the ingredients are not sufficiently heated, and the food has a crunchy appearance with a crunchy appearance. It is possible to provide a material from which a fried food with a feeling can be obtained.

Continued on the front page (72) Inventor Shoko Komatsubara 2-20-2 Hinode, Funabashi-shi, Chiba F-term in Showa Sangyo R & D Co., Ltd. 4B025 LB09 LG11 LP17 4B035 LE19 LG12 LG35 LK15 LP16 LP27

Claims (5)

[Claims] 1. A batter mix, wherein the temperature rise rate of the batter surface due to microwave heating is higher than the internal temperature rise rate. 2. The batter mix according to claim 1, wherein the ratio of the temperature rise rate between the surface and the inside of the batter by microwave heating is 1.1 or more and 15 or less. 3. A material for fried food, wherein the batter comprising the batter mix according to claim 1 or 2 is adhered to the ingredient and microwave-heated. 4. A material for fried foods, wherein the batter comprising the batter mix according to claim 1 or 2 is adhered to the ingredients, and the breadcrumbs containing oil are applied to the outside of the batter and microwave heated. 5. A fried food for microwave heating using the fried food material of claim 3 or 4.