JP3615684B2

JP3615684B2 - Fried food paste and fried food

Info

Publication number: JP3615684B2
Application number: JP2000053924A
Authority: JP
Inventors: 文雄神田; 尚奥村; ゆき子小幡; 敦田村
Original assignee: Nichirei Corp
Current assignee: Nichirei Corp
Priority date: 2000-02-29
Filing date: 2000-02-29
Publication date: 2005-02-02
Anticipated expiration: 2020-02-29
Also published as: JP2001238647A

Description

【０００１】
【発明の属する技術分野】
本発明は、春巻き等の揚巻物食品を製造する際に用いる揚巻物食品用糊材及び該糊材を用いた揚巻物食品に関する。
【０００２】
【従来の技術】
春巻き等の揚巻物食品は、通常、具材を揚巻物食品用の皮で巻きあげてから油ちょうすることによって製造される。この製造においては、油ちょう時等に具材が放出されたり、巻き上げた皮が解れないように、油ちょう前に巻き上げられた皮を糊材によって接着固定することが一般的である。このような糊材としては、従来から、穀粉、澱粉又は加工澱粉の水溶液が用いられているが、必ずしも接着力が十分であるとは言えない。
そこで、上記接着力を向上させるために、卵白および多糖系の増粘剤を含有する素材を撹拌により発泡させた巻物食品用糊材が提案されている（特開平９−１５４５００号公報）。
ところで、揚巻物食品は、油ちょう直後に得られる皮のパリパリしたクリスピーな食感及び具材のジューシーな食感が得られる点が好まれている。そして、近年、冷凍技術の進展及び電子レンジの普及や、スーパー等における惣菜の需要の増加に伴い、揚巻物食品を製造した後に数時間経過した場合であっても、また、揚巻物食品を冷凍保存し、電子レンジ加熱調理した場合においても上記好ましい食感の低下を抑制しうる技術の開発が行なわれている。
このような技術として、揚巻物食品に用いる皮に、油脂類等の疎水性原料を塗布又は含有させる技術が開発されており、この技術を利用した揚巻物食品の需要が増加している。
【０００３】
【発明が解決しようとする課題】
そして、揚巻物食品に、上記油脂類等の疎水性原料を塗布した皮、若しくは疎水性原料を含む皮を用いる場合には、上述の従来提案されている糊材では所望の接着性が得られ難いという問題が生じている。
【０００４】
従って、本発明の目的は、揚巻物食品に用いる皮に、油脂類等の疎水性原料が含まれる場合であっても、油ちょう時等に具材が放出されたり、巻き上げた皮が解れないように、巻き上げられた皮を有効に接着固定しうる揚巻物食品用糊材、及び巻き上げられた皮が有効に接着固定された揚巻物食品を提供することにある。
【０００５】
【課題を解決するための手段】
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、疎水性原料を含む揚巻物食品用の皮を用いた場合であっても、常温の水に実質的に溶解しない固形食材が分散された糊材を用いることにより、油ちょう時等に具材が放出されたり、巻き上げた皮が解れないように、巻き上げられた皮を有効に接着固定しうることを見出し本発明を完成した。
【０００６】
すなわち、本発明によれば、カルシウム系固形食材、常温の水に溶解しない食物繊維及びこれらの混合物からなる群より選択される１種又は２種以上の常温の水に溶解しない固形食材と、水とを含み、該固形食材が分散されていることを特徴とする揚巻物食品用糊材が提供される。
また本発明によれば、穀粉類及び／又は増粘剤と、カルシウム系固形食材、常温の水に溶解しない食物繊維及びこれらの混合物からなる群より選択される１種又は２種以上の常温の水に溶解しない固形食材と、水とを含み、該固形食材が分散されていることを特徴とする揚巻物食品用糊材が提供される。
更に本発明によれば、具材を揚巻物食品用の皮で巻き、油ちょうして得た揚巻物食品であって、該揚巻物食品用の皮が、少なくとも一方の表面に疎水性食材を有し、具材を該皮で巻き上げて皮を接着固定する際に、上記いずれかの糊材を用いたことを特徴とする揚巻物食品が提供される。
【０００７】
【発明の実施の形態】
以下本発明を更に詳細に説明する。
本発明の巻き揚物食品用糊材は、春巻き、春巻き様揚巻物等を巻き上げて油ちょう処理する前に皮を接着固定する糊材であって、常温の水に溶解しない特定の固形食材と、水とを含み、必要により、穀粉類及び／又は増粘剤等を含み、該固形食材が分散された状態のものである。従って、該糊材は、通常、液状若しくは流動性のペースト状を呈する。
【０００８】
このような常温の水に溶解しない特定の固形食材は、カルシウム系固形食材、常温の水に溶解しない食物繊維及びこれらの混合物からなる群より選択される１種又は２種以上のものである。
カルシウム系固形食材としては、例えば、水酸化カルシウム粉末、炭酸カルシウム粉末、炭酸カルシウム粉末、ピロリン酸二水素カルシウム粉末、リン酸三カルシウム粉末、リン酸一水素カルシウム粉末、未焼成カルシウム粉末、焼成カルシウム粉末又はこれらの混合物等が挙げられる。
常温の水に溶解しない食物繊維としては、例えば、粉末セルロース、トウモロコシ粉、ふすま、ヘミセルロース、小麦胚芽、スパイス類、食用木材チップ、緑茶又はこれらの混合物等が挙げられる。
【０００９】
本発明の糊材において、上記固形食材の含有割合は、固形食材の種類、大きさ等において適宜選択できるが、本発明の目的を良好に達成するために、糊材全量に対して０．１〜３０質量％が好ましく、特に、得られる揚巻物の食味等への影響を厳密に考慮した場合等においては、１〜１０質量％が望ましい。
上記固形食材の大きさ及び形状は、固形食材の種類及び配合割合に応じて適宜選択することができる。従って固形食材の大きさは特に限定されないが、通常、固形食材の長軸が１〜１００μｍ、好ましくは５〜３０μｍ程度のものを使用することができる。
【００１０】
本発明の糊材に含有される水の割合は、適宜選択できるが、糊材全量に対して通常、３０．０〜９９．９質量％、好ましくは５０．０〜９９質量％である。
【００１１】
本発明の糊材に必要に応じて含有させることができる、穀粉類及び／又は増粘剤は、基本的に糊材の粘度を上げ、上記固形食材を糊材中に分散させる作用等を有する水溶性若しくは膨潤性を有するものである。
穀粉類としては、例えば、馬鈴薯澱粉、小麦澱粉、コーンスターチ、タピオカ澱粉、その他の澱粉あるいはこれらに対して物理的若しくは化学的な加工を施した、エーテル架橋澱粉、α化澱粉、アセチル架橋澱粉等の澱粉類が挙げられ、使用に際しては２種以上を組み合わせて使用することもできる。
増粘剤としては、例えば、キサンタンガム、グアガム、アラビアガム、ローカストビーンガム、モナートガム、トラガカントガム、カラギーナン、プルラン、カードラン、アルギン酸ナトリウム塩、ＣＭＣナトリウム塩等が挙げられ、使用に際しては２種以上組合せて使用することができる。
穀粉類及び／又は増粘剤を含有させる場合の割合は、特に限定されず、糊材中に上記固形食材を分散させることができ、好ましくは接着性を付与しうる量であれば良く、糊材全量に対して、通常０．１〜５．０質量％、好ましくは０．３〜２．０質量％配合することが望ましい。
【００１２】
本発明の糊材には、上記成分の他に、本発明の目的を損ねない範囲若しくは本発明の目的を更に向上させるために、各種可食性材料等を配合しても良い。例えば、卵白、可食性分散剤等を含有させることができる。該卵白としては、生卵白、冷凍卵白、乾燥卵白、乾燥卵白を還元した還元卵白等のいずれであっても良い。
各種可食性材料の配合割合は、その種類や目的等に応じて適宜選択することができ、例えば、卵白の場合、接着固定や強度の上昇効果等を期待して糊材全量に対して、通常、１〜１０質量％の割合で配合するのが好ましい。
【００１３】
本発明の糊材を製造するには、上記各成分を公知の方法で混合撹拌することにより得ることができる。この際、混合撹拌条件は、固形食材が均一分散するような条件を設定して行なうことができる。また、混合撹拌により糊材が発泡状態となった場合には、使用に際して発泡がおさまるまで冷蔵保存や、消泡効果を有する材料の添加等を行なうことが、接着性向上のために好ましい。
本発明の糊材において、上記混合撹拌等により製造した糊材が、上記固形食材を所望期間分散状態に保持できないものである場合には、製造直後に使用するか、若しくは使用時に再度混合撹拌しながら使用することができる。従って、糊材が、上記固形食材及び水を含み、糊材の粘度を向上させる穀粉類及び／又は増粘剤や、他の可食性分散剤を含まない場合の糊材も本発明の範囲に包含される。
【００１４】
本発明の糊材が、油脂類等の疎水性食材を含む揚巻物食品用の皮に用いた場合であっても優れた接着固定性を示すのは、上記固形食材自体が、揚巻物食品用の皮同士、若しくは該皮と固形食材を除く油ちょう時に蒸発しない糊材成分とをつなぎ合わせているためと考えられる。
【００１５】
本発明の揚巻物食品は、具材を揚巻物食品用の皮で巻きあげる際に、上記本発明の糊材を用いて固定し、油ちょうして得た揚巻物食品のうち、揚巻物食品用の皮が、少なくとも一方の表面に油脂類等の疎水性食材を有したものである。
このような疎水性食材を含む皮を用いた場合、従来の糊材では接着固定が十分でなく、油ちょう時に具材が放出されたり、また皮が解れ、揚巻物食品が変形したような不良品が発生する頻度が高くなるが、本発明の糊材を用いることによりこのような不良品の頻度を抑制又は防止することができる。
本発明の揚巻物食品に用いる具材及び疎水性食材を有する皮は、公知の各種食材を組合せたもの等が使用でき、特に限定されない。また、本発明の揚巻物食品製造法も、糊材として本発明の糊材を使用すれば良く、公知の方法に準じて製造することができる。
本発明の揚巻物食品は、皮にパリパリとした食感を保持しうる疎水性食材を含むので、冷凍食品及びスーパー等で販売する惣菜品として有用であり、例えば、電子レンジ等により加熱解凍、更には暖め等を行うことによって食することができる。
【００１６】
【発明の効果】
本発明の揚巻物食品用糊材は、特定の固形食材と、水とを含み、必要により穀粉類及び／又は増粘剤を含むので、油脂類等の疎水性食材を含む揚巻物食品用の皮に用いた場合であっても優れた接着固定性を示し、最近その需要が増大している冷凍食品用若しくはスーパー等で販売される惣菜用の疎水性食材を含む揚巻物食品用の皮を用いた揚巻物食品の製造に特に有用である。
【００１７】
【実施例】
以下実施例により、本発明を更に詳細に説明するが、本発明はこれらに限定されるものではない。
【００１８】
実施例１〜５及び比較例１
バッターミキサーに水を入れ、撹拌混合しながらキサンタンガムを添加し、６０秒以上混合した。次いで、得られた混合物をミクロカッターにより微細化し溶液とした後、再度バッターミキサーに移し、撹拌しながら平均粒径１５μｍの炭酸カルシウム粉末を少量ずつ加え該炭酸カルシウム粉末を均一分散させて揚巻物食品用糊材を製造した。均一分散後発泡したものについては、発泡がおさまるまで、冷蔵下で１時間以上放置して糊材とした。なお、比較として、炭酸カルシウム粉末を配合しない糊材も調製した。各成分の配合割合は、表１に示すとおりである。
【００１９】
次に、小麦粉を主成分とする生地を焼成して皮を調製し、得られた皮を適当な大きさにカットした後、疎水性食材としての植物油を皮表面に塗って春巻き用の皮を製造した。続いて、得られた春巻き用の皮に一般的な春巻き用中種を載置し、常法に従い中種を巻き上げ、最後の巻き上げ箇所に上記糊材１ｇを置き、固定した。次いで、１８０℃の大豆油中で４分間油ちょうし春巻きを調理した。
春巻きは、上記調製した糊材毎に１０本づつ調理し、油ちょう時に皮が解れたものについて観察し、糊材の接着性試験を行なった。皮の解れが１本以下のものを◯、２本以上皮の解れが認められたものを×とした。結果を表１に示す。
【００２０】
【表１】

【００２１】
また、得られた春巻きのうち、表１に示す実施例１〜５について、専門パネルにより味覚的異常の有無を調べた。この測定は、比較例１で調製した糊材を用いた春巻きの味覚と比較し、糊材変化による味覚異常が感じられるか否かで判断した。
その結果、実施例１〜３の糊材を用いたいずれの春巻きも味覚異常は認められなかった。
【００２２】
実施例６〜１０
炭酸カルシウム粉末の代わりに、長軸長さ平均２０μｍの粉末セルロースを用いた以外は、実施例１〜５と同様な組成で糊材を調製し、得られた糊材を用いて同様に春巻きを調理した。この際、実施例１〜５と同様な接着性試験を行なったところ、いずれも評価は◯であった。[0001]
BACKGROUND OF THE INVENTION
TECHNICAL FIELD The present invention relates to a paste material for a fried food product used when producing a fried food product such as a spring roll and a fried food product using the paste material.
[0002]
[Prior art]
Fried foods such as spring rolls are usually produced by rolling up ingredients with skin for fried foods and then oiling them. In this production, it is common to bond and fix the skin wound up before oiling with an adhesive so that the ingredients are not released during oiling or the like and the wound skin is not unraveled. Conventionally, an aqueous solution of cereal flour, starch or processed starch has been used as such a paste material, but it cannot be said that the adhesive force is necessarily sufficient.
Therefore, in order to improve the adhesive strength, a scroll food paste material obtained by foaming a material containing egg white and polysaccharide thickeners by stirring has been proposed (Japanese Patent Laid-Open No. 9-154500).
By the way, the deep-fried food is preferred in that it provides a crispy crispy texture and a juicy texture of ingredients obtained immediately after the oiling. In recent years, with the progress of freezing technology and the spread of microwave ovens and the increase in demand for prepared foods at supermarkets, even when several hours have passed since the production of fried foods, Development of a technique capable of suppressing the above-mentioned preferable reduction in texture even when stored and cooked in a microwave oven has been carried out.
As such a technique, a technique for applying or containing a hydrophobic raw material such as fats and oils to the skin used for the fried food is being developed, and the demand for the fried food using this technique is increasing.
[0003]
[Problems to be solved by the invention]
And when using the skin which applied hydrophobic raw materials, such as the said fats and oils, or the skin containing a hydrophobic raw material to a deep-fried foodstuff, desired adhesiveness is obtained with the above-mentioned paste material proposed conventionally. The problem is difficult.
[0004]
Accordingly, the object of the present invention is to release the ingredients when oiling or the like, even if the skin used for the fried food contains a hydrophobic raw material such as fats and oils, and the wound skin cannot be unraveled. Thus, an object of the present invention is to provide a paste for fried food that can effectively bond and fix the rolled up skin, and a rolled food that has the rolled up skin effectively bonded and fixed.
[0005]
[Means for Solving the Problems]
As a result of intensive studies in order to solve the above problems, the present inventors have found that a solid that does not substantially dissolve in water at room temperature even when a skin for a fried food containing a hydrophobic raw material is used. The present invention has been found that by using a paste material in which ingredients are dispersed, the wound skin can be effectively bonded and fixed so that ingredients are released during oiling or the wound skin cannot be released. completed.
[0006]
That is, according to the present invention, calcium-based solid ingredients, and the solid ingredients that do not dissolve in dietary fiber and one or more cold water is selected from the group consisting of mixtures that do not dissolve in cold water, There is provided a paste material for a fried food, which contains water and the solid food material is dispersed.
Moreover, according to this invention, 1 type, or 2 or more types of normal temperature selected from the group which consists of flour and / or a thickener, a calcium-type solid foodstuff, dietary fiber which does not melt | dissolve in normal temperature water, and these mixtures. and solid ingredients that do not dissolve in water, and water, wherein the Agemaki product food paste material said solid foodstuff is characterized in that it is dispersed is provided.
Furthermore, according to the present invention, a rolled food product obtained by wrapping ingredients with a skin for a deep-fried food product and oiling it, the skin for the deep-fried food product having a hydrophobic food material on at least one surface thereof. Then, when the ingredients are rolled up with the skin and the skin is adhered and fixed, any of the above paste materials is used.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail below.
Winding fried food paste material of the present invention, spring rolls, a paste material for bonding and fixing the skin before frying process roll up spring roll-like Agemaki, etc., and certain solid ingredients that do not dissolve in water at normal temperature , Water and, if necessary, flours and / or thickeners, and the solid food material is dispersed. Therefore,該糊material, typically that Teisu a liquid or flowable pasty.
[0008]
Such cold particular solid food material which does not dissolve in water, the one or more ones selected from the group consisting of calcium-based solid foodstuff, cold water to dissolve non dietary fiber 維及 beauty mixtures thereof It is.
Examples of calcium-based solid food materials include calcium hydroxide powder, calcium carbonate powder, calcium carbonate powder, calcium dihydrogen pyrophosphate powder, tricalcium phosphate powder, calcium monohydrogen phosphate powder, uncalcined calcium powder, and calcined calcium powder. Or a mixture thereof or the like can be mentioned.
The dietary fiber does not dissolve in water at normal temperature, for example, powdered cellulose, corn flour, bran, hemicellulose, wheat germ, spices, edible wood chips, Ru green tea or mixtures thereof and the like.
[0009]
In the paste material of the present invention, the content ratio of the solid food material can be appropriately selected in terms of the type and size of the solid food material, but in order to satisfactorily achieve the object of the present invention, 0.1% of the total amount of the paste material. -30% by mass is preferable, and 1-10% by mass is desirable particularly in the case where the influence on the taste and the like of the resulting fried roll is strictly considered.
The magnitude | size and shape of the said solid foodstuff can be suitably selected according to the kind and compounding ratio of a solid foodstuff. Therefore, although the magnitude | size of a solid foodstuff is not specifically limited, Usually, the long axis of a solid foodstuff is 1-100 micrometers, Preferably about 5-30 micrometers can be used.
[0010]
The proportion of water contained in the paste material of the present invention can be appropriately selected, but is usually 30.0 to 99.9% by mass, preferably 50.0 to 99% by mass, based on the total amount of the paste material.
[0011]
The flours and / or thickeners that can be contained in the paste material of the present invention as needed basically have the effect of increasing the viscosity of the paste material and dispersing the solid food material in the paste material. It is water-soluble or swellable.
As cereals, for example, potato starch, wheat starch, corn starch, tapioca starch, other starches, or those subjected to physical or chemical processing, such as ether-crosslinked starch, pregelatinized starch, acetyl-crosslinked starch, etc. A starch is mentioned, In the case of use, it can also be used in combination of 2 or more type.
Examples of the thickener include xanthan gum, guar gum, gum arabic, locust bean gum, monato gum, tragacanth gum, carrageenan, pullulan, curdlan, sodium alginate, CMC sodium salt and the like. Can be used.
The ratio in the case of containing flours and / or thickeners is not particularly limited, and the solid food material can be dispersed in the paste material, and preferably an amount that can impart adhesiveness. It is desirable to mix 0.1 to 5.0% by mass, preferably 0.3 to 2.0% by mass with respect to the total amount of the material.
[0012]
In addition to the above components, the edible material of the present invention may be blended with various edible materials in order to further improve the object of the present invention or the object of the present invention. For example, egg whites, edible dispersants and the like can be included. The egg white may be any of raw egg white, frozen egg white, dried egg white, reduced egg white obtained by reducing dried egg white, and the like.
The blending ratio of various edible materials can be appropriately selected according to the type and purpose thereof. For example, in the case of egg white, it is usually used with respect to the total amount of the paste material in anticipation of an adhesive fixing or a strength increasing effect. It is preferable to mix | blend in the ratio of 1-10 mass%.
[0013]
In order to produce the paste material of the present invention, each of the above components can be obtained by mixing and stirring by a known method. At this time, the mixing and stirring conditions can be performed by setting conditions such that the solid food material is uniformly dispersed. Moreover, when the paste material is in a foamed state by mixing and stirring, it is preferable to perform refrigeration storage or addition of a material having an antifoaming effect until the foaming stops at the time of use in order to improve adhesiveness.
In the paste material of the present invention, when the paste material produced by mixing and stirring is not capable of maintaining the solid food in a dispersed state for a desired period of time, it is used immediately after production or mixed and stirred again at the time of use. Can be used while. Therefore, the paste material in the case where the paste material contains the solid food material and water and does not contain flours and / or thickeners and other edible dispersants that improve the viscosity of the paste material is also within the scope of the present invention. Is included.
[0014]
Even when the paste material of the present invention is used for a skin for a fried food containing a hydrophobic food such as fats and oils, the solid food itself exhibits an excellent fixability for a food for a fried food. This is considered to be because the husks or the paste material components that do not evaporate when oiled except the husks and solid foods are joined together.
[0015]
The fried food of the present invention is used for the fried foods among the fried foods obtained by fixing with the paste of the present invention and rolling the ingredients with the skin for the fried foods. The skin has a hydrophobic food material such as fats and oils on at least one surface.
When using a skin containing such hydrophobic ingredients, conventional glues are not sufficiently bonded and fixed, and the ingredients are released when the oil is dripped, or the skin is unwound and the fried food is deformed. Although the frequency with which non-defective products are generated increases, the frequency of such defective products can be suppressed or prevented by using the paste material of the present invention.
As the skin having ingredients and hydrophobic ingredients used in the fried food of the present invention, a combination of various known ingredients can be used and is not particularly limited. Moreover, the fried food manufacturing method of this invention should just use the paste material of this invention as a paste material, and can manufacture it according to a well-known method.
The fried food of the present invention contains a hydrophobic food that can maintain a crispy texture on the skin, so it is useful as a side dish product sold at frozen foods and supermarkets, for example, heated and thawed using a microwave oven, Furthermore, it can be eaten by warming.
[0016]
【The invention's effect】
The paste material for fried food of the present invention contains a specific solid food and water and, if necessary, flour and / or a thickener, so it is suitable for a fried food containing a hydrophobic food such as fats and oils. Even when used for leather, it has excellent adhesive fixability, and the skin for fried foods containing hydrophobic foods for frozen foods or side dishes sold at supermarkets whose demand has been increasing recently. It is particularly useful for the production of the fried food used.
[0017]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
[0018]
Examples 1 to 5 and Comparative Example 1
Water was put into a batter mixer, xanthan gum was added with stirring and mixing, and mixing was performed for 60 seconds or more. Next, the obtained mixture is refined with a microcutter to obtain a solution, and then transferred again to a batter mixer. While stirring, calcium carbonate powder having an average particle diameter of 15 μm is added little by little to uniformly disperse the calcium carbonate powder, and the food is fried. An adhesive paste was produced. The foamed material after uniform dispersion was allowed to stand for 1 hour or more under refrigeration until the foaming was stopped to obtain a paste material. For comparison, a paste material not containing calcium carbonate powder was also prepared. The blending ratio of each component is as shown in Table 1.
[0019]
Next, the dough mainly composed of flour is baked to prepare the skin, and the obtained skin is cut into an appropriate size, and then the vegetable oil as a hydrophobic food is applied to the surface of the skin to form a spring roll skin. Manufactured. Subsequently, a general spring roll seed was placed on the obtained spring roll skin, the medium seed was wound up according to a conventional method, and 1 g of the paste material was placed and fixed at the final roll-up position. Subsequently, the oil roll was cooked in soybean oil at 180 ° C. for 4 minutes.
Spring rolls were cooked 10 by 10 for each of the above prepared pastes, and the ones that had been peeled off when oiled were observed and tested for adhesiveness of the paste. The case where the peel of the skin was 1 or less was marked as ◯, and the case where the skin was peeled off 2 or more was marked as x. The results are shown in Table 1.
[0020]
[Table 1]

[0021]
Moreover, about the Examples 1-5 shown in Table 1 among the obtained spring rolls, the presence or absence of a taste abnormality was investigated by the specialized panel. This measurement was compared with the taste of spring rolls using the paste material prepared in Comparative Example 1, and was judged by whether or not a taste abnormality due to a change in the paste material was felt.
As a result, no abnormal taste was observed in any of the spring rolls using the paste materials of Examples 1 to 3.
[0022]
Examples 6-10
Instead of calcium carbonate powder, a paste material was prepared with the same composition as in Examples 1 to 5 except that powder cellulose having a long axis length average of 20 μm was used, and spring winding was similarly performed using the obtained paste material. Cooked. Under the present circumstances, when the adhesiveness test similar to Examples 1-5 was done, all evaluated ◯.

Claims

Includes calcium-based solid ingredients, and the solid ingredients that do not dissolve in dietary fiber and one or more cold water is selected from the group consisting of mixtures that do not dissolve in cold water, and water, said solid ingredients A paste material for fried foods, characterized in that is dispersed.

A cereal flour and / or thickeners, calcium-based solid ingredients, one or more cold solid ingredients that do not dissolve in water is selected from the group consisting of normal temperature dietary fiber and does not dissolve in the water in the mixture thereof And a water paste, wherein the solid food material is dispersed.

The long axis of the said solid foodstuff is 1-100 micrometers, The paste material for fried foodstuffs of Claim 1 or 2 characterized by the above-mentioned.

The paste material for fried foods according to claim 1 or 2, wherein the blending ratio of the solid food material is 0.1 to 30% by mass with respect to the total amount of the paste material.

Egg paste is included, The paste material for fried foodstuffs of Claim 1 or 2 characterized by the above-mentioned.

It is a fried food obtained by wrapping ingredients with a skin for fried foods and oiling, wherein the skin for fried foods has a hydrophobic food on at least one surface, and the ingredients are covered with the skin. A fried food, characterized in that the paste material according to claim 1 or 2 is used when the skin is adhesively fixed by rolling it up.