JP2012147781A - Composition of fry-like coating for microwave oven cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fry-like food with dry texture and fragrant flavor.SOLUTION: The invention provides a composition of fry-like coating for microwave oven cooking, which includes (a) 10-60 mass% of one or more coarse grained particles chosen from corn grits, semolina and ground pasta, (b) 5-50 mass% of soybean processed powder and (c) 27-60 mass% of powdery seasoning component containing brewed seasoning powder; a production method of the fry-like food, which puts the composition of the fry-like coating to a food material to be cooked with a microwave oven; a method for preventing sticking of a sheet, which is characterized by using the composition of the fry-like coating when cooking the fry-like food by putting the composition of the fry-like coating on food, attaching the sheet, and cooking the food with the microwave oven; and a cooking method of the fry-like foods, which is characterized by putting the composition of the fry-like coating and attaching it to the sheet to be cooked with the microwave oven.

Description

  The present invention relates to a composition for cooking from a microwave oven to a fried food, and a method for producing a fried food and a method for preventing adhesion to a sheet from using the composition.

In recent years, from the viewpoint of easy cooking and prevention of obesity, there is a tendency to prefer fried foods because they are not oily. In particular, since microwave cooking can be easily and easily performed by anyone without the need for oil frying or heating and baking, fried food is preferred by consumers because it can be obtained by microwave cooking. That is, a consumer-desired composition for frying-like clothing for cooking microwave ovens to obtain a fried-like food because of its good texture and flavor.
For example, in Patent Document 1, fried mixed powder of 20% by weight of durum wheat semolina, 30% by weight of soy protein powder and 13% by weight of seasoning is sprinkled on potatoes attached to egg batters and cooked in a microwave oven. Fried foods from potatoes are provided.
Moreover, in patent document 2, bread crumbs and cracker powder 8 to 32% by weight, wheat flour 6 to 30% by weight, powdered starch syrup 3 to 10% by weight, gelatin 1 to 8% by weight, hardened oil and fat 16% by weight, swelling agent 1%, etc. Fried chicken-like fried food is prepared by cooking a mix of non-fried chicken, including chicken, on chicken and cooking in a microwave oven.
However, in microwave cooking, the texture and the like are impaired by the generation of water vapor from the ingredients, and therefore, fried foods are desired because they are specialized in further microwave cooking.

JP-A-63-233751 JP 2003-284518 A

As shown in a comparative example to be described later, when using fried mix powder as in Patent Document 1 or cooking chicken using a fried mix from Non-Fry as in Patent Document 2, there is a lot of meat juice after cooking in a microwave oven. Arise. As a result, the clothes are sticky, have a poor texture, have a savory smell like fried chicken, and lack flavor.
In this way, juice from ingredients tends to be produced in microwave cooking, so the surface of the clothes is less sticky and dry, and it does not reach the unique flavor of oilbowl. It was difficult to say that a fried food was obtained because of having a good texture and flavor.
That is, in view of such circumstances and problems, the present invention provides a fried food-like composition for obtaining a fried food because it has a dry texture and a fragrant flavor on the surface of a cooked food after cooking in a microwave oven. Since this is used, the manufacturing method of a fried food and the sheet adhesion prevention method are provided.

  Therefore, as a result of further intensive studies, the inventors have determined that the specific flour and / or coarse granules derived therefrom, processed soybean powder, and powdered seasoning ingredients have specific amounts, respectively. It has been found that by using the composition for cooking, a fried food is obtained because it has a dry texture and a fragrant flavor when cooked in a microwave oven. In addition, the fried food composition can be used for cooking fried foods after cooking even if it is cooked using a sheet for absorbing unwanted meat juice, vegetable juice, etc. generated during microwave cooking. It has also been found that a fried food can be obtained because it can be easily peeled off without adhering to the sheet and has a better texture and flavor. In this way, the present invention (the present technology) was completed.

That is, the present invention relates to the following [1] to [8].
[1] (a) 10 to 60% by mass of one or more kinds of coarse particles selected from corn grits, semolina and pasta pulverized product, (b) processed soybean powder 5 to 50% by mass, and (c) brewed seasoning powder A composition for fried chicken-like clothes for cooking in a microwave oven containing 27 to 60% by mass of a powdery seasoning ingredient.
[2] The fried garment composition according to [1], further containing 1 to 20% by mass of egg powder.
[3] The above [1] or [2], wherein the processed soybean powder is at least one selected from powdered whole soybeans, powdered defatted soybeans, powdered concentrated soybean protein and powdered separated soybean protein Fried garment composition.
[4] The fried garment composition according to any one of [1] to [3], wherein the content of the brewed seasoning powder is 1 to 75% by mass in the total amount of the powdered seasoning ingredients.

[5] A method for producing a fried food, wherein the fried food composition according to any one of [1] to [4] is attached to a food and cooked in a microwave.
[6] Fried food-like food according to the above [5], wherein a sheet is brought into contact with the food material to which the composition for fried food-like clothing is attached and cooked in a microwave, and the fried food is collected after cooking in the microwave. A method for producing food.
[7] When the fried food-like composition is attached to the food, and the sheet is brought into contact with the microwave to prepare the fried food, then any one of the above [1] to [4] A method for preventing sheet adhesion, which comprises using a fried-like composition.
[8] The fried food-like composition according to any one of the above [1] to [4] is attached to a food material, and this is brought into contact with a sheet for cooking in a microwave oven. How to cook fried food.

  According to the present invention, a fried food can be obtained because it has a good dry texture and a fragrant flavor.

  The fried garment composition according to the present disclosure contains a specific amount of (a) a specific coarse-grained product, (b) a processed soybean powder and (c) a brewed seasoning powder. .

The coarse particles used in the present disclosure are at least one selected from corn grits, semolina, and pulverized pasta. In addition, these may be roasted coarse-grained materials, and by using this, the cooked odor can be suppressed, and the savory flavor and hard texture of fried foods at the time of eating (simulating frying Texture) can be imparted.
When manufacturing fried foods from fried foods, it is common to use fried food compositions because they contain baked products derived from wheat, such as bread crumbs and crackers, which are often used in frying, in order to make them closer to fried foods However, as described later, since these compositions have a dry texture and a fragrant flavor after cooking in a microwave oven, a fried food cannot be obtained (see Comparative Examples). On the other hand, if a composition for deep-fried garments is used since it contains coarse granules of corn grits, semolina or pasta, it can have a good texture and flavor after cooking in a microwave oven, so that a deep-fried food can be obtained. .
Moreover, conventionally, when a food is placed on a sheet and cooked in a microwave oven, the sheet or its fragments adhere to the fried food after cooking the microwave oven. For this reason, it has been avoided to use sheets when obtaining fried foods. Furthermore, as will be described later, even when a conventional fried food composition (for example, Comparative Examples 1 to 5) is used, the sheet or its fragments adhere to the fried food. On the other hand, when the fried chicken-like composition of the present invention is used, the fried food is easily peeled off without being attached to the sheet after cooking in a microwave oven. In addition, since the meat juice and the like generated during cooking in the microwave oven can be appropriately removed, a fried food can be obtained because it has a better texture and flavor.

The corn grits are coarse particles obtained by grinding the endosperm portion of corn. This can be obtained by using a known method, and a commercially available product may be used.
Although it does not specifically limit as a kind of this corn, Dent seed | species, a flint seed | species, a sweet seed | species, a pop seed | species, a white seed | species, a waxy seed | species, etc. are mentioned, You may use these individually or in combination of 2 or more types.
The semolina is a coarse product obtained by grinding durum wheat, which is generally used as a raw material for pasta. This can be obtained by using a known method, and a commercially available product may be used.
The pasta pulverized product is a coarse product obtained by pulverizing dry pasta obtained using durum semolina, farina, or other strong powder as a main raw material. This dry pasta can be obtained by using a known method, and a commercially available product may be used. By pulverizing the dried pasta with a pulverizer or the like, the pulverized pasta can be obtained.
Here, the coarse particles are preferably hard and coarse. All the particle diameters are preferably 1000 μm or less, and the amount of fine powder of 100 μm or less is preferably 15% or less so that it can be easily applied to the food.
The particle size (amount of fine powder) of the coarse particles can be calculated with a laser diffraction particle size distribution analyzer (HEROS & RODOS, manufactured by Sympatec).

The processed soybean powder used in the present disclosure is obtained by treating soybean or powdering it as it is without being treated.
Here, the means for obtaining the processed soybean powder is not particularly limited, and a known method may be used, for example, pulverizing dry or undried whole soybeans into a powder; distilling oil from soybeans Then, it is made into a powder form; the protein is separated from soybean or defatted soybean by water extraction and acid treatment, and is directly or further concentrated to form a powder.
The soybean processed powder may be any commercially available powder. Among them, for example, powdered whole soybean, powdered defatted soybean, powdered concentrated soybean protein and powdered separated soybean protein are preferable. The protein content in the processed soybean powder is preferably 35 to 90% by mass. Of these, powdered defatted soybean is preferable in terms of obtaining a dry texture.
You may use these individually or in combination of 2 or more types.
The protein content may be measured according to a general measurement method such as a protein quantification method using Kjeldahl.

When manufacturing fried foods, the use of a vegetable protein such as gelatin and milk protein instead of processed soybean powder and vegetable proteins such as wheat gluten, as described below, A fried food cannot be obtained because of its dry texture and fragrant flavor (see comparative example). That is, by using the processed soybean powder as a component of the fried chicken-like clothing composition, it becomes possible to obtain a fried food because it has excellent texture and flavor after cooking in a microwave oven.
Moreover, while the ingredients using the conventional fried-like garment composition were attached to the sheet at the time of microwave cooking, by adding soy processed powder as described later, , Fried foods do not stick to the sheet and easily peel off. From this, it became possible to remove excess gravy etc. generated during cooking in a microwave oven with a sheet, so it is possible to obtain a fried food because it has a better texture and flavor, especially a dry texture it can.

  Moreover, when the said coarse particle is 100 mass parts, the said soybean processed powder becomes like this. Preferably it is 8-500 mass parts, More preferably, it is 10-100 mass parts, More preferably, it is 10-50 mass parts. It is advantageous in terms of flavor.

The powdery seasoning component used in the present disclosure includes at least a brewed seasoning powder.
Here, the “brewed seasoning powder” includes, for example, one or more grains selected from wheat, soybeans, and rice using microorganisms such as koji molds, lactic acid bacteria, and yeasts. Any commercially available product may be used. More specifically, examples include soy sauce powder, miso powder, vinegar powder, and mirin powder. Among these, soy sauce powder and miso powder are preferred because they give an excellent texture and flavor and also improve the color tone of the appearance.
These may be roast type powdery seasoning ingredients. By using this, the unpleasant flavor accompanying microwave cooking can be suppressed, and the color tone of the fried food can be adjusted. Moreover, what is necessary is just to select suitably the brewing seasoning powder which has optimal flavor according to final seasoning. Examples of the roast type powdery seasoning component include roast type brewed seasoning powders such as roast type soy sauce powder and roast type miso powder.
In addition, what is necessary is just to use a well-known method as a means to powderize brewing seasonings etc., and the method in particular is not limited. Examples include spray drying, sun drying, freeze drying, tunnel drying, centrifugal thin film drying, powder drying, and the like. More specifically, there are a method of pulverizing a dried product with a pulverizer such as a turbo mill; a method of collecting powder by sieving; a method of adding dextrin and gelatin to a brewing seasoning liquid and spray-drying.

In addition, the powdery seasoning component contains one or more selected from salt, saccharide, nucleic acid seasoning, yeast extract, etc. as a powder other than the brewing seasoning powder. Desirable in terms. In addition, the 1 type or 2 or more types of the following seasoning ingredients can be used in combination with the brewed seasoning powder.
Examples of the saccharide include sugar, glucose, and starch syrup.
Examples of the nucleic acid seasoning include inosinic acid and guanylic acid.

In addition to the above-described components, protein powders other than processed soybean powder such as egg powder, gluten powder, casein powder, milk protein powder, etc. as long as the effects of the present technology are not impaired; pepper, garlic, onion, Single or mixed spices such as ginger, turmeric, mustard, curry powder, etc .; flours other than the coarse products such as wheat flour, corn flour, rice flour, buckwheat flour; starches such as corn starch, potato, tapioca and this modified starch powder (starch) Powders; thickeners such as xanthan and pullulan; pH adjusters; pigments; inorganic salts such as calcium carbonate; powders such as swelling agents may be included in the fried dressing composition of the present disclosure. . You may use these individually or in combination of 2 or more types.
Among these, it is preferable to further contain egg powder from the viewpoint of obtaining a fried food from a good texture and flavor. Examples of the egg powder include whole egg powder and egg white powder, and egg white powder is preferable. In addition, a spice may be included in terms of the flavor of the fried food.

  The coarse particles, the processed soybean powder, and the powdery seasoning component used in the present disclosure are preferably set to have the following specific contents. By using the composition for fried food because it has such a specific content, a fried food can be obtained because it has a good texture and flavor after cooking in a microwave oven. However, if out of this range, the texture of the fried food after cooking in the microwave oven and the powdered seasoning ingredients including the coarse product, the processed soybean powder and the brewed seasoning powder are combined. Flavor is not preferred.

The content of the coarse particles used in the present disclosure is 10 to 60% by mass, more preferably 20 to 50% by mass, and particularly preferably 30 to 50% by mass in the composition for fried chicken clothes. Is preferred.
When the amount of the coarse particles is less than 10% by mass, it is unsuitable in terms of dry texture, and when it is more than 60% by mass, it is unsuitable in terms of flavor. On the other hand, if it is 10-60 mass%, it is preferable at the point of food texture and flavor, and since it becomes difficult to adhere to the sheet | seat (sheet | seat which absorbs a liquid) mentioned later, it becomes easy to use this sheet | seat. Moreover, the texture and flavor of the fried food are further improved.

The content of the processed soybean powder used in the present disclosure is 5 to 50% by mass, more preferably 5 to 30% by mass, still more preferably 5 to 20% by mass, particularly preferably in the composition for fried chicken. Is preferably 5 to 15% by mass.
If the processed soybean powder is less than 5% by mass, it is unsuitable in terms of preventing adhesion to the sheet, and if it exceeds 50% by mass, it is unsuitable in terms of flavor. On the other hand, if it is 5 to 50% by mass, the flavor unique to soybeans is small in terms of flavor, and it is difficult to adhere to the sheet to be described later. Since it becomes easy to use the sheet, the texture and flavor of the fried food are particularly suitable, especially the dry texture.

The content of the powdery seasoning component used in the present disclosure is 9 to 60% by mass, more preferably 18 to 54% by mass, still more preferably 27 to 50% by mass, in the fried chicken-like clothing composition. More preferably, it is 27 to 45% by mass, particularly preferably 30 to 45% by mass.
When the powdery seasoning component is less than 9% by mass, the flavor is inferior. On the other hand, if it exceeds 60% by mass, the taste is too strong and a dry texture cannot be obtained. On the other hand, if it is 9-60 mass%, the point of flavor and the dry texture of the clothes can be reproduced, and since it is difficult to adhere to the sheet described later, it becomes easy to use this sheet. Furthermore, the texture and flavor of fried foods are improved. Furthermore, in the case of foodstuffs such as livestock meats and seafood, if the content of the powdery seasoning component is 27% by mass or more in the composition for fried chicken-like garments, the flavor point and the dryness of the garments are very low. It can be textured.

The content of the brewed seasoning powder in the powdered seasoning component (total amount) is preferably 1 to 75% by mass, more preferably 3 to 75% by mass, when the total amount of the powdered seasoning component is 100% by mass. More preferably, it is 10 to 75% by mass, still more preferably 30 to 70% by mass, and more preferably 40 to 70% by mass in terms of flavor.
At this time, what is necessary is just to mix | blend suitably so that the whole quantity of a powdery seasoning component may be 100 mass% with brewing seasoning powder and a component other than this.
For example, as the content of each component other than the brewed seasoning powder in the powdery seasoning component (total amount), the content of salt is preferably 10 to 50% by mass, more preferably 10 to 45% by mass, and still more preferably Is 10 to 25% by mass, more preferably 12 to 22% by mass; saccharide content, preferably 10 to 60% by mass, more preferably 10 to 55% by mass, and still more preferably 10 to 45% by mass, and more. More preferably, the content is 22 to 40% by mass in terms of texture and flavor.
In addition, when thinly adjusting the color of the appearance of the fried food, it is sufficient to increase the contents of salt and saccharide. In such a case, the content of the brewing seasoning powder in the powdered seasoning component (total amount) The rate is preferably 1 to 5% by mass, more preferably 2 to 4% by mass; the salt content, preferably 35 to 55% by mass, more preferably 40 to 50% by mass; Is preferably 45 to 60% by mass, more preferably 45 to 55% by mass.

  The content of the brewed seasoning powder used in the present disclosure is preferably 0.5 to 30% by mass, more preferably 3 to 30% by mass, and further preferably 5 to 30% by mass in the composition for fried chicken-like clothes. More preferably, the content is 10 to 25% by mass, particularly preferably 14 to 25% by mass, from the viewpoint of flavor.

Further, the content of the egg powder used in the present disclosure is preferably 1 to 20% by mass, more preferably 3 to 20% by mass, and particularly preferably 5 to 20% in the composition for fried chicken-like clothes. The mass% is preferable because the dry texture of the clothes becomes good.
Moreover, the content of the spice is preferably about 0.1 to 8% by mass, more preferably 0.1 to 4% by mass in the composition for fried chicken clothes.
In addition, the content of flour and starch other than the coarse particles is preferably 5% by mass or less, more preferably 3% in the composition for fried chicken clothes, in order to improve the dry texture of the clothes. It is suitable that the content is not more than mass%, particularly preferably not more than 1 mass%.
Moreover, you may mix | blend the above-mentioned arbitrary component suitably and may adjust so that a clothing composition may be 100 mass%.

  The fried chicken-like garment composition for microwave cooking according to the present disclosure includes, for example, a specific amount of each of the above-mentioned coarse particles and powder (granular) components; coarse particles, processed soybean powder, and powder Obtained by suspending the seasoning ingredients in water and drying; mixing a liquid brewing seasoning into the coarse granules and processed soybean powder, and then mixing other powdery seasoning ingredients after drying; However, it is preferable to obtain each of the coarse and powdery components by mixing and stirring them in specific amounts.

The production method (cooking method) of fried food will be described below using the fried food composition for cooking microwave oven according to the present disclosure.
A fried food can be obtained by attaching the composition for fried chicken-like clothes for microwave cooking of this indication to a foodstuff, and cooking with a microwave oven.

Here, the “foodstuff” is not particularly limited, and examples thereof include livestock such as chicken, pork and beef; fish and shellfish such as horse mackerel, saury, squid, octopus and scallop; vegetables such as pepper and onion. . Among these, in the case of cooking meat juice and seafood that tend to produce meat juice during cooking in a microwave oven, and using the fried-like clothing composition for microwave cooking according to the present disclosure, a good food A feeling and flavor can be obtained.
In addition, “attaching” includes, for example, spraying the composition for deep-fried clothing of the present disclosure as a dusting powder on the entire surface of the food material, which is directly or with a liquid such as batter liquid, It is preferable to apply the fried-like garment composition according to the present disclosure as it is in terms of dry texture and flavor. Here, the batter liquid includes, for example, wheat flour such as soft flour and medium flour or a batter liquid made from a commercially available clothing composition.
At this time, the amount of the fried garment composition according to the present disclosure only needs to be sufficiently adhered to the surface of the food.

  Microwave cooking should just adjust an output and time so that food can be heated to the state which can eat. For example, when cooking a foodstuff to which the composition for fried chicken-like clothes of the present disclosure is attached (for example, chicken thigh meat to which the composition for fried-like clothes is attached (about 27 ± 2 g is about 8 pieces)) Is preferably about 500 to 600 W for about 3 to 4 minutes because the food texture and flavor of the obtained food are good.

Further, in the present disclosure, during microwave cooking, a sheet (preferably one or more sheets selected from paper, non-woven fabric, and woven fabric (for example, a sheet-shaped one made of paper)) is used as described above. It is preferable to arrange so as to contact the food material to which the fried clothing composition is attached (hereinafter referred to as the “adhered food material”).
Then, after making a microwave oven by contacting a sheet made of paper or the like, the fried food is collected by removing the cooked food from the sheet made of microwave or removing the sheet.

The sheet made of paper can be used for processing / cooking foods, and may absorb liquid such as gravy to some extent. For example, it may be water-absorbing and / or oil-absorbing.
Examples of “made of paper” include towel paper (eg, cooking paper, cooking sheet, cooking towel, etc.), printing paper, processed paper, tissue paper, and the like.
Examples of the “nonwoven fabric” and “woven fabric” include cellulose (for example, pulp, cotton, paper, etc.) fiber, nylon fiber, vinylon fiber, polyester fiber, polyolefin fiber, rayon fiber and the like.
“Contact” includes laying under the adhered food material; sandwiching the adhered food material in a sandwich shape, and the like.
Moreover, it is preferable from the point of food texture and flavor to cook in a microwave oven without covering the adhered food material with a food wrap film.

By the way, when the conventional clothing composition is used, the sheet adheres to the food after microwave cooking while absorbing the juice of the ingredients, and peels it from the food after microwave cooking. It takes a lot of work. As an example, when the sheet is peeled from the food, the sheet is broken into small pieces, and it is difficult to remove the broken pieces from the food. The adhesion of such paper sheets to foods impairs the convenience of microwave cooking and, in some cases, eats paper sheets, which may adversely affect the texture and flavor. It becomes.
On the other hand, if the composition for fried chicken-like clothes of this indication is used, it will also become possible to prevent the fried food-like food after microwave cooking from adhering to sheets, such as paper. This anti-adhesion action facilitates the removal of fried food. That is, the fried food composition of the present disclosure is obtained when a mixed powder (a composition for fried food) is attached to food, and the above sheet is brought into contact with the microwave to prepare a fried food. By using, it is possible to prevent the fried food from sticking to the sheet.
And since sheets made of paper or the like can absorb the juice from the ingredients during cooking in a microwave oven, it has been difficult to use the sheet during cooking in a microwave oven with conventional clothing compositions. If the composition for fried clothes is used from the disclosure, it is possible to make effective use of the advantages, and the texture and flavor of the food after cooking in the microwave can be further improved. That is, the fried food-like composition of the present disclosure that can improve such points is very advantageous in obtaining a fried food from a good texture and flavor in microwave cooking.

  Specific examples and test examples will be described below, but the present invention (the present disclosure) is not limited thereto.

From the composition shown in Table 1, 25 g of fried dressing compositions (Examples 1 to 6 and Comparative Examples 1 and 2) and 8 pieces of chicken thighs (25 ± 2 g × 8 pieces) are placed in a vinyl bag, and vinyl The clothing composition was sprinkled on the foodstuff by shaking the bag. Put the ingredients that are covered with the fried dressing composition on a plate with a sheet of paper, etc., and cook for 3 minutes (8 pieces) in a microwave oven (output 600W) without wrapping. From fried food. Since it was obtained, sensory evaluation (food texture, flavor, sheet adhesion preventing property) test on fried food was conducted by 6 panelists. The results are shown in Table 1.
Moreover, the sensory evaluation test was done like the above using the composition for fried like clothes (Comparative Examples 3-11, Test Examples 1-27) of the combination shown in Tables 2-8. The results are shown in Tables 2-8.
In addition, since the composition for deep-fried like clothes shown in Tables 1-8 adjusts each component of (a)-(e), Examples 1-6 which show these in Tables 1-8, and Comparative Examples 1-11 The mixture was prepared so as to have the blending amounts of Test Examples 1 to 24. Moreover, the sheet | seat shown in Tables 1-8 was used respectively (Examples 1-6, Comparative Examples 1-11, Test Examples 1-24, 26, and 27).

<Coarse grain>
Corn grits (manufactured by Sunny Maze)
Durum Semolina (made by Showa Sangyo Co., Ltd.)
Pasta ground product (crushed dry pasta)
As a result of measuring the particle size, the amount of fine powder of 100 μm or less was 15% or less and all the particles were 1000 μm or less.
The particle size was measured using the above-mentioned laser diffraction particle size distribution analyzer.

<Processed soybean powder>
Powdered whole soybean (protein content 35% by mass: manufactured by Showa Sangyo Co., Ltd.)
Powdered defatted soybean ((Protein content 55 mass%: Showa Sangyo Co., Ltd.)
Powdered soy protein (protein content 90% by mass: Showa Sangyo Co., Ltd.)
Powdered concentrated soy protein (protein content 55% by mass: manufactured by Fuji Oil Co., Ltd.)
These protein contents were measured by Kjeldahl analysis.
<Egg powder>
Egg white powder (manufactured by Taiyo Chemical Co., Ltd.)
<Powder seasoning ingredient: soy sauce powder>
Soy sauce powder (manufactured by Senba Saccharification Co., Ltd.)

As a fried chicken-like garment composition of Comparative Examples 1 and 2, the following processed wheat product was used in place of the coarse particles used in the examples.
Bread crumbs: Fryster 7 (Flyster Co., Ltd.)
Cracker powder: manufactured by Fuji Bread Flour Industries Co., Ltd., 8 mesh The particle size was 1000 μm or less.

As a fried chicken-like composition for Comparative Examples 3 to 5, the following protein powder was used in place of the processed soybean powder used in the examples.
Wheat gluten: (Showa Sangyo Co., Ltd., Powder Glu A)
Milk protein: (Super Tailor No.6, Taiyo Kagaku Co., Ltd.)
Gelatin: (Nippi Co., Ltd., gelatin CS)

<Sheet>
Towel paper for kitchen (Nippon Paper Crecia Co., Ltd., Kleenex Paper Towel Hyper Dry)
Non-woven fabric (made by Lion Corporation, lead)
Printing paper (PPCpaper High White)

<Sensory evaluation: texture>
◎: Dry feeling and crispness ○: Dry feeling △: Slightly powdery or partially sticky ×: Powdery or sticky XX: Eating powder or sticky Evaluation: Flavor>
◎: There is a fragrant flavor, preferable ◯: A fragrant flavor is felt, there is no off-flavor or off-flavor of the ingredients or ingredients, and slightly preferred Δ: A slight off-flavor or off-flavor is felt (from the blend, etc.)
×: Feeling an odd taste / odour ××: Feeling an odd taste / odour strongly <Sensory evaluation: Anti-adhesion>
A: Since it does not adhere, it is very good. (Adhesion number 0/8)
○: Partial adhesion is observed, but good (number of adhesions 1/8)
(Triangle | delta): Although adhesion is seen, it is almost favorable (the number of adhesions 2/8).
X: Adhesion is large and is not preferable (the number of adhesion is 3 to 5/8)
XX: Adhesion is very large, and it takes time and effort to peel off (number of adhesions 6-8 / 8)

As shown in Table 1, when corn grits, durum semolina, and pasta pulverized products are used, the texture and sheet adhesion prevention are very high compared to bread crumbs and cracker powders conventionally used in fried-like clothing compositions. It was good to.
As shown in Table 2, when the processed soybean powder is used, the texture is better than the milk protein, wheat gluten, and gelatin conventionally used in fried-like garment compositions, and in particular, sheet adhesion prevention Was very good.
As shown in Table 3, when the content of coarse grains in the food for fried chicken-like clothes was 30 to 40% by mass, the texture and flavor at the time of eating were very good.
As shown in Tables 4 and 5, when the content of the processed soybean powder in the composition for fried chicken-like clothes was 5 to 10% by mass, the texture and flavor at the time of eating were very good.
As shown in Table 6, when the content of the powdery seasoning component in the fried chicken-like clothing composition was 27 to 45% by mass, the texture and flavor at the time of eating were particularly good.
As shown in Table 7, when the content of the egg powder in the fried chicken-like clothing composition was 10 to 20% by mass, the texture at the time of eating was particularly good.
As shown in Table 8, since the sheet does not adhere during cooking in the microwave oven, the sheet can be easily used, and the texture of the fried food is further improved after the sheet is used.

Test Example 28 to Test Example 30
The soy sauce powder used in Example 1 was placed on an aluminum cup and heated in an oven at 150 ° C. for 3 minutes to obtain roasted soy sauce powder 1. A heating temperature of 150 ° C. was changed to 180 ° C., and roasted soy sauce powder 2 was obtained. In addition, dextrin was added as an excipient to the boiled soy sauce and spray dried to obtain roasted soy sauce powder 3.
Except that the soy sauce powder of Example 1 was replaced with roasted soy sauce powder 1 (Test Example 28), roasted soy sauce powder 2 (Test Example 29) and roasted soy sauce powder 3 (Test Example 30), the same procedure as in Example 1 was conducted. A fried dressing composition was prepared from each. Further, in the same manner as in Example 1, each fried food was obtained from each fried food composition and evaluated.
The evaluations of “flavor”, “texture”, and “sheet adhesion prevention” in Test Example 28 were “◎”, “◎”, and “◎”, respectively. The evaluation of Test Example 29 was “そ れ ぞ れ”, “◎”, and “「 ”, respectively. The evaluation of Test Example 30 was “３０”, “◎”, and “◎”, respectively.
Furthermore, when roasted soy sauce powder was used, the unpleasant flavor associated with cooking by cooking with a range could be suppressed, and the color tone of the fried food could be adjusted.

In addition, this technique can also take the following structures.
[1] (a) 10 to 60% by mass of one or more kinds of coarse particles selected from corn grits, semolina and pasta pulverized product, (b) processed soybean powder 5 to 50% by mass, and (c) brewed seasoning powder A composition for fried chicken-like clothes for cooking in a microwave oven containing 27 to 60% by mass of a powdery seasoning ingredient.
[2] The fried garment composition according to [1], further containing 1 to 20% by mass of egg powder.
[3] The above [1] or [2], wherein the processed soybean powder is at least one selected from powdered whole soybeans, powdered defatted soybeans, powdered concentrated soybean protein and powdered separated soybean protein Fried garment composition.
[4] The fried garment composition according to any one of [1] to [3], wherein the content of the brewed seasoning powder is 1 to 75% by mass in the total amount of the powdered seasoning ingredients.

[5] including (a) one or more coarse particles selected from corn grits, semolina and pasta pulverized product, 10 to 60% by mass, (b) processed soybean powder 5 to 50% by mass, and (c) brewed seasoning powder Deep-fried garment composition for microwave oven cooking containing 27-60% by weight of powdery seasoning component, or Fried garment-like composition according to any one of [2]-[4] above A method for producing fried foods, which is prepared by attaching to a food and cooking in a microwave oven.
[6] A fried food that has been cooked in a microwave by bringing a sheet (preferably a water-absorbing and / or oil-absorbing sheet) into contact with the food material to which the composition for fried food is attached. The method for producing fried food as described in [5] above, wherein
[7] When a fried food composition is attached to food, and a sheet (preferably a water-absorbent and / or oil-absorbent sheet) is brought into contact with a microwave oven to obtain a fried food, 1) One or more kinds of coarse particles selected from corn grits, semolina and pasta pulverized product, 10 to 60% by mass, (b) processed soybean powder 5 to 50% by mass, and (c) powdered seasoning ingredients including brewed seasoning powder Use of the composition for fried chicken-like clothes for cooking in a microwave oven containing 27 to 60% by mass, or the composition for fried chicken-like clothes according to any one of the above [2] to [4] A method for preventing sheet adhesion.
[8] including 10 to 60% by mass of one or more coarse particles selected from (a) corn grits, semolina and pasta pulverized product, (b) processed soybean powder 5 to 50% by mass, and (c) brewed seasoning powder Deep-fried garment composition for microwave oven cooking containing 27-60% by weight of powdery seasoning component, or Fried garment-like composition according to any one of [2]-[4] above A method for cooking fried food, characterized in that the food is attached to a food material and brought into contact with a sheet (preferably a water-absorbing and / or oil-absorbing sheet) to cook in a microwave oven.

Claims (8)

(A) 10 to 60% by mass of one or more coarse particles selected from corn grits, semolina and pulverized pasta,
(B) 5 to 50% by mass of processed soybean powder, and (c) 27 to 60% by mass of a powdery seasoning component containing brewed seasoning powder,
A composition for fried chicken-like clothes for cooking in a microwave oven.   Furthermore, the composition for fried-like clothes of Claim 1 containing egg powder 1-20 mass%.   The fried chicken-like garment according to claim 1 or 2, wherein the processed soybean powder is at least one selected from powdered whole soybean, powdered defatted soybean, powdered concentrated soybean protein and powdered separated soybean protein. Composition.   The content of the said brewing seasoning powder is 1-75 mass% in the powdery seasoning component whole quantity, The composition for fried like clothes of any one of Claims 1-3.   The manufacturing method of a fried food like the fried food which attaches the fried food-like composition of any one of Claims 1-4 to a foodstuff, and cooks it with a microwave oven.   The method for producing fried food according to claim 5, wherein the food with the composition for fried chicken-like clothing is brought into contact with a sheet and cooked in a microwave, and the fried food is recovered after cooking in the microwave. .   The composition for fried chicken-like clothes according to any one of claims 1 to 4, when the fried-like food composition is adhered to a foodstuff, and a sheet is brought into contact with it to prepare a fried food after cooking in a microwave oven. A method for preventing sheet adhesion, comprising using an object.   A method for cooking fried food, characterized in that the fried food-like composition according to any one of claims 1 to 4 is attached to a foodstuff and brought into contact with a sheet for microwave cooking. .