JP2024013344A - Mix for deep-fried food batter and deep-fried food production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mix for deep-fried food batter and a deep-fried food production method which, even when oil-flying with liquid oil and fat easy to operate is performed or even when non-frying cooking is performed, can give sweetness and richness as obtained in oil-frying with a shortening to deep-fried food, enabling a sweetness and richness flavor to be kept for a long time.

SOLUTION: A mix for deep-fried food batter includes: one or more components (A) of 0.1 to 30 mass% selected from the group consisting of butter milk powder, whey powder, and skim milk; and one or more components (B) of 0.01 to 5 mass% selected from the group consisting of nutmeg powder, paprika powder, and onion powder. A deep-fried food production method includes the steps of: preparing ingredients to be fried with batter or breader, the batter including a liquid material and batter materials other than the liquid material; and oil-frying or non-frying cooking the ingredients to be fried. In the deep-fried food production method, the batter materials other than the liquid material or the breader include the one or more components (A) of 0.1 to 30 mass% and the one or more components (B) of 0.01 to 5 mass%.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to a mix for frying batter used in the production of fried foods, and a method for producing fried foods, and in particular, even when fried with easy-to-operate liquid fats and oils, non-fried cooking (i.e., heating methods other than frying) is possible. To provide a mix for battering fried foods that can give fried foods a sweetness and richness as if they were coated with oil even when fried foods are cooked in a deep-fried-like manner.

In general, fried foods such as fried chicken, fritters, and fried chicken are made by coating ingredients such as meat, seafood, and vegetables with batter or breader containing grain flour such as wheat flour and/or starch. Manufactured in a short time. As a method of imparting flavor and aroma to these fried foods, there is a method of flavoring the fried food batter by using a batter or a breader to which seasonings and spices are added. This method is advantageous in large-volume cooking operations in that it does not require pretreatment to season the ingredients.

Regarding the fats and oils used for frying, deep-fried food specialty stores may use melted solid fats such as shortening. Among these, fried foods that are fried using shortening containing hydrogenated oil are known to have a unique sweetness and richness. On the other hand, liquid fats and oils with a light flavor are generally used for cooking in supermarket backyards and the like. Shortening requires time to heat as it must be melted during cooking, and it takes time to clean fryers and cooking utensils after use, so liquid fats and oils are preferred for ease of operation. There are many. However, when frying with liquid fat, as mentioned above, even if you add flavor to the batter for frying, you may not be able to feel the sweetness and richness that you get when frying with shortening, or the flavor may not be present immediately after frying. Even if you can feel it, the flavor may disappear over time, resulting in an unsatisfactory flavor. This is the same even when non-frying cooking (that is, frying-like cooking using a heating method other than frying) is performed.

As for research and development related to similar issues, for example, in Patent Document 1, when hydrogenated oil is used for heating cooking, the sticky sweetness and flavor imparted to food by ripening are "hardened oil flavor". It is known for its characteristic good flavor, but in recent years, as people have become more health-conscious, hydrogenated oils that contain a lot of trans fatty acids have become less popular, and the trans acid content has been reduced even in cooking fats and oils. Since there is a demand for oils and fats that have been cooked with hydrogenated oil, it is possible to reduce the trans-acid content of the oils and fats used for cooking, while still maintaining the same "hydrogenated oil flavor" as when cooking with conventional hydrogenated oils. 1 to 20% by weight of lard and/or 1 to 20% by weight of substantially hydrogenated oil with a melting point of 20 to 40° C. and any non-hydrogenated oil for the purpose of providing a cooking fat that can be applied with heat. A cooking oil and fat is disclosed.

JP2009-005681A

However, Patent Document 1 is a development of a special oil and fat, and cannot be said to be a technology that can be applied to general liquid oils and fats that are normally used in supermarket backyards and the like. Further, there is no known example in which the above-mentioned problems have been investigated from the aspect of compositions used for preparing batters or blenders for forming batters for deep-fried foods.

Therefore, an object of the present invention is to impart the sweetness and richness of fried foods with shortening, even when fried foods are fried with easy-to-operate liquid oil or non-fried. An object of the present invention is to provide a batter mix for fried foods that can maintain the flavor of the batter for a long time, and a method for producing such fried foods.

The inventors of the present invention have investigated various materials used for flavoring mixes for deep-fried food batter for preparing batters or breaders, and have found that the above problems can be solved by combining specific ingredients in predetermined amounts. .

That is, the above purpose is to contain 0.1 to 30% by mass of one or more ingredients (A) selected from the group consisting of buttermilk powder, whey powder, and skim milk powder, as well as nutmeg powder, paprika powder, and onion powder. This is achieved by a frying batter mix characterized by containing 0.01 to 5% by mass of one or more components (B) selected from the group consisting of: Further, the above object is a method for producing fried food, which includes a step of preparing fried dumplings using a batter made of a liquid material and a batter material other than the liquid material, or a blender, and a step of frying the fried dumplings in oil. , the batter material other than the liquid material, or the blender contains 0.1 to 30% by mass of one or more ingredients (A) selected from the group consisting of buttermilk powder, whey powder, and skim milk powder, and nutmeg. This is achieved by a method for producing a fried food characterized by containing 0.01 to 5% by mass of one or more ingredients (B) selected from the group consisting of powder, paprika powder, and onion powder. In the present invention, "fried food" refers to ingredients such as meat and processed meat products, seafood and processed marine products, vegetables, etc., mixed with batter containing flour such as wheat flour and/or starch, or a blender. At least those that have been coated with oil are fried or non-fried. Specifically, it refers to tempura, fried chicken, fried Tatsuta, fritters, fried chicken, minced meat cutlet, pork cutlet, croquette, etc. In addition, "batter" refers to a fluid used in the production of fried foods, which is made by adding a liquid material such as water to a batter material containing grain flour such as wheat flour and/or starch, and other auxiliary materials to make it homogeneous. "Breader" means a powder mixture of grain flour such as wheat flour and/or starch, and other auxiliary materials, and "mix for frying batter" means a composition for batter materials for preparing batter. , or a composition for a breader.

By using the fried food batter mix and the method for producing fried food of the present invention, even when fried with easy-to-operate liquid oil or non-fried food, it is possible to create a deep-fried food batter with shortening. It is possible to produce fried food that has sweetness and richness and retains those flavors for a long time.

[Mix for frying batter]
The frying batter mix of the present invention contains 0.1 to 30% by mass of one or more ingredients (A) selected from the group consisting of buttermilk powder, whey powder, and skim milk powder, as well as nutmeg powder, paprika powder, It is characterized by containing 0.01 to 5% by mass of one or more components (B) selected from the group consisting of and onion powder. The mix for frying batter may be used for batter or for breading. Preferably, it is for a blender. By using a batter prepared using a mix for frying batter containing component (A) and component (B) in the above-mentioned amounts, or a breader made of the mix for batter for frying, the operation is easy. Whether fried with liquid oil or non-fried, it is possible to produce fried foods that have the sweetness and richness of shortening and maintain their flavor for a long time. can. In the present invention, buttermilk powder, whey powder, and skim milk powder comply with the definitions in Article 2 of the Ministerial Ordinance on Ingredient Standards for Milk and Dairy Products. Specifically, "buttermilk powder" is made by removing almost all the moisture from buttermilk (the part other than the fat particles produced during the production of butter) and turning it into powder. ``Whey powder'' refers to whey produced by fermenting milk with lactic acid bacteria or adding enzymes or acids to milk, which is made into a powder by removing almost all of the moisture, and ``skimmed milk powder.'' refers to raw milk, cow milk, special milk, or raw buffalo milk from which almost all the moisture has been removed and made into powder. In addition, nutmeg powder, paprika powder, and onion powder are commonly used as spices, and "nutmeg powder" is made by drying and pulverizing the whole seeds or kernels of Nikuduku. "Paprika powder" is made by drying and grinding paprika into a powder, and "onion powder" is made by drying and grinding onions into a powder. For these, commercially available products can be used as appropriate. In the present invention, the products used for component (A) and component (B) may contain materials other than the above-mentioned raw materials for purposes such as excipients. In addition, when using a product containing materials other than the above-mentioned raw materials, the amounts of the above-mentioned components (A) and (B) are converted to the amount of only the above-mentioned raw materials. As a technique for blending dairy products into a composition for deep-fried food batter, for example, International Publication No. 2020/067314 provides a batter liquid, batter mix, etc. that can improve the binding between ingredients and batter in fried foods. A batter liquid is disclosed, which contains water and whey protein, has a water content of 40 to 70% by mass, and has whey protein of 1% by mass or more based on the total mass. There is also a recipe using buttermilk powder as a seasoning for buttermilk fried chicken. However, it has never been known that a special flavor can be imparted to fried foods by combining dairy products such as buttermilk powder, whey powder, and skim milk powder with certain spices. In the present invention, we have investigated various materials that can solve the above problems, and have surprisingly found that the combination described above makes it possible to reduce the amount of fat with shortening, even when fried with liquid fat or fried. It has been discovered that it is possible to impart a bitter sweetness and richness to fried foods, and to maintain these flavors for a long period of time. As shown in the examples described below, the above effects cannot be obtained with other combinations of materials.

In the present invention, component (A) is preferably two or more selected from the group consisting of buttermilk powder, whey powder, and skim milk powder. Moreover, it is preferable that component (A) is buttermilk powder and/or whey powder. In the fried food batter mix of the present invention, the content of component (A) is preferably 0.2 to 10% by mass, more preferably 0.4 to 7% by mass, and 0.6 to 3% by mass. % is more preferable. Furthermore, in the present invention, component (B) preferably contains nutmeg powder. Moreover, it is preferable that component (B) is two or more types selected from the group consisting of nutmeg powder, paprika powder, and onion powder. In the fried food batter mix of the present invention, the content of component (B) is preferably 0.02 to 4% by mass, more preferably 0.05 to 3% by mass. In the case of nutmeg powder and onion powder, it is preferably 0.02 to 2% by mass, more preferably 0.05 to 1% by mass, and in the case of paprika powder, it is preferably 0.2 to 4% by mass, and More preferably, it is .5 to 3% by mass.

In the fried food batter mix of the present invention, materials other than component (A) and component (B) are not particularly limited as long as they do not impair the effects of the present invention. For example, wheat flour such as soft flour, medium flour, semi-strong flour, strong flour, whole wheat flour, durum flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, corn flour, and heated processed flours of these flours. Grain flours such as processed grain flour; Starches such as corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, sago starch, rice starch, and sweet potato starch, as well as physical and chemical processing of these starches. Examples include starches such as processed starches applied singly or in combination. In addition, examples of auxiliary materials include carbohydrates such as dextrin, oligosaccharides, glucose, sucrose, and maltose; oils and fats such as vegetable oils, animal oils, processed oils, and powdered oils; egg white powder, egg yolk powder, Egg-derived powders such as whole egg powder; protein materials such as wheat protein, pea protein, milk protein (excluding buttermilk powder, whey powder, and skim milk powder mentioned above), soy protein; baking soda (carbonated Gas generating agents such as sodium hydrogen carbonate, ammonium carbonate, and calcium carbonate, and leavening agents such as baking powder containing acidic agents such as tartaric acid, potassium hydrogen tartrate, and sodium dihydrogen phosphate; curdlan, xanthan gum, guar gum, tamarind gum, Thickeners such as locust bean gum, gellan gum, and carrageenan; Seasonings such as salt, monosodium glutamate, and powdered soy sauce; Extracts such as yeast extract, meat- or seafood-derived extracts; Emulsifiers such as glycerin fatty acid esters and lecithin; Others, Examples include pumpkin powder, pigments, fragrances, spices (excluding the nutmeg powder, paprika powder, and onion powder mentioned above), enzymes, and various quality improvers. In the present invention, the materials other than component (A) and component (B) preferably contain grain flour and/or starch, more preferably contain grain flour, and include wheat flour (including heat-treated flour). ) is more preferably contained. The content of flour and/or starch is preferably 60% by mass or more, more preferably 65% by mass or more, and 70% by mass or more, based on the total mass of the deep-fried food batter mix. It is even more preferable.

[Fried food manufacturing method]
The method for producing fried food of the present invention includes a step of preparing fried dumplings using a batter made of a liquid material and a batter material other than the liquid material, or a blender, and a step of frying or non-frying the fried dumplings. A method for producing fried food, wherein the batter material other than the liquid material or the blender contains 0.1 of one or more components (A) selected from the group consisting of buttermilk powder, whey powder, and skim milk powder. -30% by mass, and 0.01 to 5% by mass of one or more components (B) selected from the group consisting of nutmeg powder, paprika powder, and onion powder. Preferably, a blender is used in the step of preparing the fried seeds. When producing fried foods, as described above, operation is facilitated by containing the component (A) and the component (B) in the batter material other than the liquid material or the blender in amounts within the above ranges. To produce a fried food that has a sweetness and richness similar to that of shortening, and maintains that flavor for a long time, even when fried with liquid oil or non-fried. Can be done. In the method for producing fried food of the present invention, the batter or the blender can be used in accordance with a conventional method. For example, in the case of batter, the batter is first prepared by mixing batter materials other than the liquid materials described above with liquid materials such as water, stock, soup, and juices at an appropriate water addition rate. It is preferable to use water as the liquid material. The milk fat content in the batter is preferably 1.5% by mass or less, more preferably 1.0% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.3% by mass. % or less. Next, ingredients prepared by processing and molding livestock meat and processed meat products, seafood and processed marine products, and vegetables as necessary are prepared, and the ingredients are dipped in the batter, or the batter is applied to the ingredients. The above-mentioned batter is attached to the ingredients to prepare fried seeds. Before adhering the batter, the ingredients may be sprinkled with flour, if necessary, and the frying batter mix of the present invention can also be used as the flour. Further, bread crumbs or the like may be attached after batter is attached. There is no particular restriction on the ratio of the liquid material to 100 parts by mass of the batter material other than the liquid material, as long as a batter with an appropriate viscosity is obtained. ) is preferred. More preferably 80 to 120 parts by weight, still more preferably 90 to 110 parts by weight. In addition, in the case of a blender, the ingredients dipped in a seasoning liquid may be sprinkled with the breader if necessary, and the ingredients may be coated with batter (the ingredients (A) and (B) each in the above range). Fried seeds may be prepared by adhering the ingredients (which may be contained in a certain amount) and then covering them with the above-mentioned blender. Thereafter, the obtained fried seeds are placed in frying oil at an appropriate temperature and fried for an appropriate amount of time. In the production method of the present invention, the fat used in the frying step may be a solid fat such as shortening, but as mentioned above, it is possible to fry with liquid fat, which is easy to operate, or with shortening. Since it is possible to produce fried foods with sweetness and richness, the step of frying is preferably a step of frying using a liquid fat or oil that is liquid at room temperature. The liquid fat that is liquid at room temperature (specifically, 25° C.) is not particularly limited, and may be used alone or in combination of a plurality of fats and oils, and commercially available liquid fats and oils may be used as appropriate. Examples include rapeseed oil (including canola oil), olive oil, soybean oil, corn oil, rice oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, palm oil, fish oil, and the like. It may also be extracted from plants that have been bred using genetic recombination technology.For example, rapeseed oil, sunflower oil, safflower oil, soybean oil, etc., are high oleic type oils with increased oleic acid content. It may also be oil or fat obtained from the variety. Further, hydrogenated fats and oils, esterified oils of glycerin and fatty acids, transesterified oils, fractionated fats and oils, etc. can also be used as appropriate. As mentioned above, since oils and fats containing a large amount of trans fatty acids are not preferred, it is preferable that hydrogenated oils are not substantially included. On the other hand, in the case of non-fried cooking, the fried ingredients prepared as described above are coated with the liquid oil or fat as necessary by spraying, etc. It can be cooked using.

In the method for producing fried food of the present invention, preferred embodiments of the batter material other than the liquid material or the blender are the same as in the case of the above-mentioned mix for fried food batter. Therefore, the component (A) is preferably two or more selected from the group consisting of buttermilk powder, whey powder, and skim milk powder, and component (A) is buttermilk powder and/or whey powder. The content of component (A) is preferably 0.2 to 10% by mass, more preferably 0.4 to 7% by mass, and 0.6 to 3% by mass. More preferred. Further, the component (B) preferably contains nutmeg powder, and the component (B) is preferably two or more types selected from the group consisting of nutmeg powder, paprika powder, and onion powder. ) is preferably 0.02 to 4% by mass, more preferably 0.05 to 3% by mass. In the case of nutmeg powder and onion powder, it is preferably 0.02 to 2% by mass, more preferably 0.05 to 1% by mass, and in the case of paprika powder, it is preferably 0.2 to 4% by mass, and More preferably, it is .5 to 3% by mass. In the method for producing fried food of the present invention, the batter may be prepared by mixing the fried food batter mix of the present invention with a liquid material, and as a batter material other than the liquid material, the batter of the present invention described above may be mixed. Each of the ingredients contained in the deep-fried food batter mix may be mixed individually or in part in advance so that the content of component (A) and component (B) is within the above range. It may also be carried out by mixing it with a liquid material. In addition, in the case of the above-mentioned breader, the mix for frying batter of the present invention may be used as is, and the contents of the above-mentioned component (A) and the above-mentioned component (B) may be individually adjusted to be within the above-mentioned ranges. Alternatively, a part of the powder may be mixed in advance. In the method for producing fried food of the present invention, the batter material other than the liquid material or the breader is suitable for use in the fried food batter of the present invention, since the batter can be easily prepared or a blender can be easily used. A mix is preferable.

In the method for producing fried food of the present invention, the fried food is not particularly limited, and examples include fried chicken, fried Tatsuta, fritters, fried chicken, tempura, minced meat cutlet, pork cutlet, croquette, and the like. The fried food is preferably fried chicken or fried chicken, for which the effects of the present invention are particularly effective.

As can be understood from the above-mentioned explanation of the fried food batter mix of the present invention and the method for producing fried food, the present invention provides liquid oil and fat using the fried food batter mix of the present invention and the method for producing fried food of the present invention. The present invention also relates to a method of imparting sweetness and richness similar to frying with shortening to deep-fried or non-fried fried foods. Preferred embodiments of the method of the present invention are the same as preferred embodiments of the mix for fried food batter and the method for producing fried food of the present invention.

Hereinafter, the present invention will be explained in detail with reference to Examples.
1. Preparation of Mix for Fried Food Batter Fried chicken was selected as the deep-fried food, and each ingredient was mixed according to the formulations shown in Tables 1 to 4 to prepare each mix for batter for deep-fried food.
2. Production of fried chicken About 100 g of chicken thighs and 15 g of each deep-fried batter mix were mixed in a bowl using a blender, and the chicken was coated with each deep-fried batter mixture to prepare fried chicken. The obtained fried seeds were fried in oil at 170°C (Reference Example 1 used shortening (Premix Oil 150, Showa Sangyo Co., Ltd.), and other cases used liquid oil (Showa Canola Salad Oil, Showa Sangyo Co., Ltd.) ) for 7 minutes to prepare fried chicken.
3. Evaluation of fried chicken (1) Appearance The appearance of each fried chicken was observed immediately after frying, and evaluated according to the following evaluation criteria. The evaluation was performed by a panel of 10 trained experts, and the average score was calculated.
3: Not burnt, very good 2: Slightly burnt, but good 1: Lots of burnt, poor (2) Sweetness and richness as if coated with shortening. Each fried chicken was eaten after being stored for a period of time, and the sweetness and richness as if coated with shortening were evaluated according to the following evaluation criteria, with Reference Example 1 given 5 points and Comparative Example 1 given 1 point. The evaluation was performed by a panel of 10 trained experts, and the average score was calculated.
5: The shortening has a strong sweetness and richness as if coated in oil, which is very good. 4: The shortening has a sweetness and richness as if coated in oil, which is good. 3: The shortening has a sweetness and richness as if coated in oil. Slightly felt, somewhat good 2: Slightly poor, not feeling the sweetness and richness of the shortening coated with oil 1: Poor, unable to feel the sweetness and richness of the shortening coated with oil The evaluation results are shown in Table 1~ 4.

As shown in Tables 1 to 4, 0.1 to 25% by mass of one or more ingredients (A) selected from the group consisting of buttermilk powder, whey powder, and skim milk powder, as well as nutmeg powder, paprika powder, Fried dough is prepared using a blender consisting of a mix for frying batter containing 0.03 to 5% by mass of one or more ingredients (B) selected from the group consisting of onion powder and onion powder, and fried with liquid fat. The fried chicken of Examples 1 to 27 had the sweetness and richness of Reference Example 1, which was fried with shortening, and had a good appearance. On the other hand, Comparative Example 1 used a deep-fried food batter mix containing neither the component (A) nor the above-mentioned component (B), and Comparative Example 2 used a deep-fried food batter mix containing only the component (B). In the fried chicken, the sweetness and richness of shortening-based oil was hardly felt. The fried chicken of Comparative Example 4, Comparative Example 5, and Comparative Example 6 using the deep-frying batter mix containing milk flavoring, powdered palm oil, and powdered lard had a slightly sweet and rich taste as if coated with shortening. However, the quality of sweetness is slightly different from that of shortening-based products, and the evaluation after 3 hours is particularly low compared to component (A), and the flavor is not maintained for a long time. Ta. In Comparative Example 7, in which the amount of component (A) was 35% by mass, scorching occurred and the evaluation of the appearance was low, and the taste was also affected, and the evaluation of sweetness and richness was also decreased. The upper limit was suggested to be 30% by weight. Regarding the amount of component (B), Example 24, which contained 2% by mass of paprika powder, and Example 25, which contained 5% by mass, were compared, and found that the sweetness and richness were the same, but the appearance Since the evaluation of Example 24 was higher, it was suggested that the upper limit is 5% by mass. Therefore, 0.1 to 30% by mass of one or more ingredients (A) selected from the group consisting of buttermilk powder, whey powder, and skim milk powder, and from the group consisting of nutmeg powder, paprika powder, and onion powder. By using a mix for frying batter that contains 0.01 to 5% by mass of one or more selected ingredients (B), even if it is fried with liquid fat, it will still have the sweetness and richness of being fried with shortening. It was suggested that it is possible to produce fried foods with In addition, Examples 1 to 5 in which one type each of the component (A) and the component (B) were selected and blended, and Examples 1 to 5 in which at least two types of the component (A) and the component (B) were selected and blended. When comparing Examples 6 to 10, Examples 6 to 10 were rated higher in sweetness and richness. Therefore, it was suggested that it is preferable to select and blend two or more types of at least one of the component (A) and the component (B).

The fried seeds prepared in Reference Example 1 in Table 1 and Examples 6 to 10 in Table 2 were cooked in a non-fry cooker (Non-Fryer Plus HD9531/22, Philips) to produce fried chicken. When the obtained fried chicken was evaluated for its appearance and sweetness and richness as if fried with shortening using the above-mentioned method, good evaluations were obtained in all Examples.

Further, 130 parts by mass of water was mixed with 100 parts by mass of the mix for frying batter of Reference Example 1 in Table 1 and Examples 6 to 10 in Table 2 to prepare each batter. About 100 g of chicken thigh meat was dipped in each batter, the batter was attached to the chicken meat, and fried seeds were prepared. The obtained fried seeds were fried in oil at 170°C (Reference Example 1 used shortening (Premix Oil 150, Showa Sangyo Co., Ltd.), and other cases used liquid oil (Showa Canola Salad Oil, Showa Sangyo Co., Ltd.) ) for 7 minutes to make fried chicken. When the obtained fried chicken was evaluated for its appearance and sweetness and richness as if fried with shortening using the above-mentioned method, good evaluations were obtained in all Examples. The product produced using a blender was better, with a sweetness and richness similar to those coated with shortening.

As described above, by using the deep-fried food batter mix of the present invention, even when fried with easy-to-operate liquid fats and oils, or when cooked without frying, it is possible to maintain the sweetness and richness as if fried with shortening. It has been shown that it is possible to produce fried foods that have the following characteristics and retain their flavor for a long time.

Note that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications can be made within the scope of the gist of the invention.

With this invention, even when fried with easy-to-operate liquid oil or non-fried, it has the sweetness and richness of being fried with shortening, and maintains that flavor for a long time. It is possible to produce deep-fried foods.

Claims (7)

0.1 to 30% by mass of one or more ingredients (A) selected from the group consisting of buttermilk powder, whey powder, and skim milk powder, and selected from the group consisting of nutmeg powder, paprika powder, and onion powder. 0.01 to 5% by mass of one or more components (B)
A mix for frying batter, characterized by containing. The mix for frying batter according to claim 1, wherein the component (A) is two or more types selected from the group consisting of buttermilk powder, whey powder, and skim milk powder. The mix for frying batter according to claim 1 or 2, wherein the component (B) is two or more types selected from the group consisting of nutmeg powder, paprika powder, and onion powder. The frying batter mix according to claim 1, which is for use in a breader. A method for producing fried food, comprising a step of preparing fried dumplings using a liquid material and a batter made of a batter material other than the liquid material, or a blender, and a step of frying or non-frying the fried dumplings,
A batter material other than the liquid material, or the blender,
0.1 to 30% by mass of one or more ingredients (A) selected from the group consisting of buttermilk powder, whey powder, and skim milk powder, and selected from the group consisting of nutmeg powder, paprika powder, and onion powder. 0.01 to 5% by mass of one or more components (B)
A method for producing a fried food characterized by containing. The method for producing fried food according to claim 5, wherein the batter material other than the liquid material or the blender is the frying batter mix according to claim 1. A method for imparting sweetness and richness to fried foods fried with liquid oil or non-fried, using the mix for battering fried foods according to claim 1 or the method for producing fried foods according to claim 5, as if fried with shortening.