JP5770347B2 - Spice mix and fried food - Google Patents

Description

  The present invention relates to a spice mix and a deep-fried apparel with little deterioration in flavor over time. Specifically, spice mixes and deep-fried foods are less likely to volatilize and disperse under high-temperature conditions, retain sufficient aroma even after the time has elapsed since cooking, and provide a preferred flavor to food when eating. Related to clothing.

  When eating meat and seafood, various spices such as pepper, nutmeg, and ginger are used for the purpose of suppressing the smell of these ingredients and enhancing the flavor. These spices contain a volatile fragrance component. This fragrance component volatilizes from room temperature to heating conditions, and in combination with the flavor of ingredients, sauces, etc., eliminates the odor and makes the food a preferred flavor. be able to.

  Since the aromatic components contained in the spices are likely to volatilize, the spices are usually stored sealed in a gas barrier container or the like. On the other hand, it is usually rare to seal cooked foods using spices, and if the food is stored unsealed after cooking, the scent gradually decreases and decreases when eating. It may be poor in flavor or poor in balance. However, the main body that evaluates the flavor and the like of the food is the cook immediately after cooking, the eater at the time of eating, and the cook and the eater are often not the same person. The decline has never been a problem.

  In recent years, a form of displaying and selling cooked foods in a heated state has become widespread in food retail. The present inventors have perceived that the aroma of spices in these cooked foods is reduced by high temperature conditions during cooking and storage. In particular, in deep-fried foods such as fried chicken, food ingredients are put in high-temperature oil and cooked, so a large amount of volatile components derived from spices volatilize, and the flavor is noticeable during warm storage immediately after cooking. It was falling.

  For such a problem, Patent Document 1 discloses that spices are finely pulverized, filled and sealed in an oxygen-impermeable package within 24 hours, stored in the absence of oxygen, and within a predetermined time after opening. A method for manufacturing processed meat products to be added to meat raw materials is described. Patent Document 2 describes that a frozen ground spice pulverized under a low temperature condition of less than 0 ° C. has a stronger flavor and a longer flavor duration.

JP 2005-168386 A JP 2010-051251 A

  Due to diversification of tastes in recent years, foods using spices tend to be required to have a stronger flavor. The techniques described in Patent Documents 1 and 2 do not sufficiently meet such demands, and it is difficult to say that the preparation and storage of spices are simple. A spice that can easily impart a strong flavor to food and has a long duration of flavor has not yet been provided.

  An object of the present invention is to provide a spice mix and a fried food material that can easily impart a strong flavor to food and have a long duration of the flavor.

  In the present invention, 0.1 to 5 parts by mass of one or more selected from the group consisting of black pepper powder and white pepper powder and 0.01 or more selected from the group consisting of garlic powder and ginger powder 0.01 It is a spice mix in which 0.01 to 2 parts by mass and 0.01 to 2 parts by mass of one or more selected from the group consisting of nutmeg powder, clove powder and thyme powder are blended.

Moreover, this invention is the clothing material for deep-fried foods containing the said spice mix 0.1-10 mass%.
Moreover, this invention is 0.1-5 mass% of 1 or more types selected from the group which consists of black pepper powder and white pepper powder, and 1 or more types selected from the group which consists of garlic powder and ginger powder. A fried food material containing 01 to 2% by mass and 0.01 to 2% by mass of at least one selected from the group consisting of nutmeg powder, clove powder and thyme powder.

Moreover, this invention is the foodstuff which attaches the said spice mix or the said fried food material to a foodstuff, and heat-cooks it.
Moreover, this invention is a manufacturing method of the foodstuff which attaches the said spice mix or the said fried food material to a foodstuff, and cooks it, Comprising: 50 of the total heating time of the foodstuff to which the said spice mix or the fried food material adhered. % To 95% is a method for producing a food, which is a heating time by a heating method other than oil-bowl.

The spice mix and fried food material of the present invention can easily impart a strong flavor to foods and have a long duration of flavor. In particular, the spice mix and fried food material of the present invention can impart a strong flavor and a refreshing rich sweet scent to food, have a good scent balance, and the fragrance components are less likely to volatilize and scatter. Even if time elapses later, the food can be sufficiently flavored.
Moreover, since the food of this invention is heat-cooked using the spice mix or fried food material of this invention, it has a strong flavor and fragrance and is excellent in fragrance balance, and the flavor does not easily deteriorate over time. Moreover, according to the food production method of the present invention, such a food with excellent flavor can be obtained simply and stably.

  Hereinafter, first, the spice mix of the present invention will be described. The main feature of the spice mix of the present invention is that a plurality of types of specific spice powders (powdered fragrance substances) are blended in a specific amount. With such a feature, the spice mix of the present invention can easily give a strong flavor to foods and has an effect that the duration of the flavor is long. The techniques described in Patent Documents 1 and 2 that have the same effect have the main characteristics in the preparation of spice powder (pulverization of spice raw materials) or storage methods, and therefore there are predetermined conditions for the preparation and storage operations. The work is not easy. On the other hand, in the present invention, each of a plurality of types of spice powders to be used is basically the same as a normal one, and a predetermined effect can be expressed by devising their blending. A strong and durable flavor can be easily imparted to foods without the need for preparation and storage.

  The spice mix of the present invention comprises 0.1 to 5 parts by mass of one or more selected from the group consisting of black pepper powder and white pepper powder, and one or more selected from the group consisting of garlic powder and ginger powder. 0.01-2 parts by mass and 0.01-2 parts by mass of one or more selected from the group consisting of nutmeg powder, clove powder, and thyme powder are blended. When two or more kinds of spice powders are selected from the group, the total blending amount of the two or more kinds of spice powders may be within the range in the group. For example, when both black pepper powder and white pepper powder are used, the total blending amount thereof may be 0.1 to 5 parts by mass. When the blending amount of these specific spice powders is outside the above range, the spice aroma component volatilizes quickly and the flavor becomes insufficient, or the spices are out of balance, and the above effects are not achieved. As these plural kinds of specific spice powders, those usually used as spice powders of the same name can be used without particular limitation.

  In the spice mix of the present invention, the amount of one or more selected from the group consisting of black pepper powder and white pepper powder is preferably 1 to 4 parts by mass, more preferably 2 to 3.5 parts by mass. Moreover, the compounding quantity of 1 or more types selected from the group which consists of a garlic powder and a ginger powder becomes like this. Preferably it is 0.05-1.5 mass parts, More preferably, it is 0.15-1 mass parts. In addition, the blending amount of one or more selected from the group consisting of nutmeg powder, clove powder and thyme powder is preferably 0.05 to 1.5 parts by mass, more preferably 0.15 to 1 part by mass.

  The spice mix of the present invention may further contain 0.005 to 1 parts by mass of onion powder in addition to the above-mentioned specific types of spice powders, from the viewpoint of ensuring the above effects. it can. In this invention, what is normally used as the spice powder of the same name as an onion powder can be used without a restriction | limiting in particular. The amount of onion powder is preferably 0.01 to 0.6 parts by mass, more preferably 0.1 to 0.4 parts by mass.

From the same viewpoint, the spice mix of the present invention can further contain 0.01 to 1 part by mass of paprika powder. In this invention, what is normally used as a spice powder of the same name as a paprika powder can be used without a restriction | limiting in particular. The amount of paprika powder is preferably 0.1 to 0.8 parts by mass, more preferably 0.2 to 0.6 parts by mass.

  From the same viewpoint, the spice mix of the present invention may further contain 0.1 to 5 parts by mass of one or more selected from the group consisting of vegetable protein powder and animal protein powder. In the present invention, the vegetable protein powder may be a powdered protein derived from a plant such as soybean, wheat or rice, and the animal protein powder may be meat, egg, milk or the like. Proteins derived from animals can be used. The blending amount of these protein powders is preferably 0.3 to 3 parts by mass, more preferably 0.5 to 2 parts by mass.

  Each component (black pepper powder, white pepper powder, garlic powder, ginger powder, nutmeg powder, clove powder, thyme powder, onion powder, paprika powder, vegetable protein powder, animal protein blended in the spice mix of the present invention Powder) is a powder raw material (powder substance) obtained by solidifying various liquid raw materials or pulverizing various solid raw materials. As a method for pulverizing the solid raw material for obtaining each component (powder raw material), a normal method for producing a food raw material powder can be used. Examples include pulverization by a pulverizer. Moreover, the particle diameter of each said component (powder raw material) should just be a particle diameter applicable to normal spice powder, for example, it is about 250-1000 micrometers by coarse grinding, and it is about 20-300 micrometers by fine grinding. it can.

  The spice mix of this invention can be manufactured by mixing each said component (powder raw material). As a method for mixing the powder raw material, a normal method for mixing powder raw material powder may be used. As a mixing form of the powder raw material, for example, when the powder raw material is obtained by pulverization of the solid raw material, 1) plural kinds of solid raw materials before pulverization are individually pulverized to obtain plural kinds of powder raw materials. The powder raw materials may be mixed so as to have the blending amount. 2) The solid materials before grinding may be mixed so as to have the blending amount, and then the mixture may be ground. Good.

  By adding the spice mix of the present invention to food, it is possible to impart a strong and durable flavor to the food. The food to which the spice mix of the present invention can be applied is not particularly limited as long as flavoring is preferred, and examples thereof include meat, seafood, vegetables, and various dishes using these. Examples include fried foods, grilled foods, fried foods, steamed foods, raw foods, sauces, and soups. The spice mix of the present invention is particularly preferably used for imparting a flavor for improving the flavor of meat dishes, and in particular, it is preferably used for deep-fried foods such as tonkatsu and fried chicken.

  The amount of the spice mix of the present invention added to various foods may be an amount that can be expected to have the effect of the present invention, and may be appropriately changed depending on the type of food, the time from cooking to eating, the degree of preference for flavor, and the like. it can. As general addition amount, it is 0.0001-15 mass% with respect to the food whole quantity to add, Preferably it is about 0.001-5 mass%.

  Next, the fried food material of the present invention will be described. As an embodiment of the dressing material for fried food of the present invention, those containing a specific amount of the above-mentioned spice mix of the present invention (hereinafter also referred to as a specific spice mix) (hereinafter also referred to as a first embodiment) and a plurality of types That contain a specific amount of spice powder (powdered fragrance substance) (hereinafter also referred to as second embodiment). According to the fried food material of any embodiment, the same effect as the above-described spice mix of the present invention is exhibited.

  Content of the specific spice mix in the fried food material of the first embodiment is 0.1 to 10% by mass, preferably 0.2 to 8.5% by mass, based on the total mass of the fried food material. More preferably, it is 0.2-6 mass%. If the content of the specific spice mix is outside the above range, the spice aroma component volatilizes quickly and the flavor is insufficient, or the spice is out of balance, and the effect is not achieved.

  On the other hand, the fried food material of the second embodiment is selected from the group consisting of 0.1 to 5% by mass of one or more selected from the group consisting of black pepper powder and white pepper powder, and the group consisting of garlic powder and ginger powder One or more selected from 0.01 to 2% by mass, and one or more selected from the group consisting of nutmeg powder, clove powder and thyme powder are contained in an amount of 0.01 to 2% by mass. When two or more kinds of spice powders are selected from the group, the total content of the two or more kinds of spice powders may be within the range in the group. For example, when both nutmeg powder and thyme powder are used, the total content thereof may be 0.01 to 2% by mass. If the content of these specific spice powders is outside the above range, the spice aroma component volatilizes quickly and the flavor is insufficient, or the spice is out of balance, and the above effects are not achieved. In addition, as each spice powder in the fried food material of the second embodiment, those similar to those in the above-described spice mix (specific spice mix) of the present invention can be used.

  The content of one or more selected from the group consisting of black pepper powder and white pepper powder is preferably 1-4% by mass, more preferably 2-3%, based on the total mass of the fried food material of the second embodiment. 0.5% by mass. Further, the content of one or more selected from the group consisting of garlic powder and ginger powder is preferably 0.05 to 1.5% by mass, more preferably in the total mass of the fried food material of the second embodiment. Is 0.15-1 mass%. The content of one or more selected from the group consisting of nutmeg powder, clove powder and thyme powder is preferably 0.05 to 1.5% by mass in the total mass of the fried food material of the second embodiment. More preferably, it is 0.15-1 mass%.

  In the fried food material of the second embodiment, 0.005 to 1% by mass of onion powder is further added to the plurality of specific spice powders from the viewpoint of ensuring the above effects. It can be included. The content of the onion powder is preferably 0.01 to 0.6% by mass, more preferably 0.1 to 0.4% by mass in the total mass of the fried food material of the second embodiment.

  From the same point of view, the fried food material of the second embodiment can further contain 0.01 to 1% by mass of paprika powder. The content of paprika powder is preferably 0.1 to 0.8% by mass, more preferably 0.2 to 0.6% by mass in the total mass of the fried food material of the second embodiment.

  From the same viewpoint, the fried food material of the second embodiment can further contain 0.1 to 5% by mass of one or more selected from the group consisting of vegetable protein powder and animal protein powder. . As vegetable protein powder and animal protein powder, those similar to those in the aforementioned spice mix (specific spice mix) of the present invention can be used. The content of these protein powders is preferably 0.3 to 3% by mass, more preferably 0.5 to 2% by mass, based on the total mass of the fried food material of the second embodiment.

  The fried food material of the present invention (first and second embodiments) further contains flour or starch in addition to the specific spice mix and the like. As flour, wheat flour, potato starch, crumb flour, rice flour, rye flour, etc. are mentioned. Examples include starch that has been subjected to chemical treatment or physical treatment such as etherification, crosslinking, oxidation, and pregelatinization, or a mixture thereof. In the present invention, these may be used alone or in combination of two or more. it can. Flour or starch is the main raw material of the fried food clothing of the present invention, and its content (the total content of both flour and starch, if included) is the total mass of the fried food clothing, It is 50 mass% or more, Preferably it is 65-95 mass%, More preferably, it is 75-85 mass%.

  The fried food material of the present invention may contain components other than the above-described components (specific spice powder, flour, starch). Other ingredients include one or more of the raw materials normally used in the production of this type of fried food, such as sugars such as sugar, fats and oils, powdered milk, pigments, fragrances, salt, emulsifiers, Examples include sticky agents, minerals, enzymes, flavoring agents, and spices.

  The fried food material of the present invention can be produced by mixing the components described above. Moreover, as a form of the dressing material for fried foods of this invention, powder (splash powder) may be sufficient, or the liquid or semi-liquid (batter liquid) obtained by melt | dissolving this powder in water may be sufficient.

  The above-mentioned spice mix of the present invention (specific spice mix) and the fried food material of the present invention (hereinafter also referred to as a specific fried food material) are both attached to food and used to obtain food by cooking. it can. The method for heating the food is not particularly limited, and examples thereof include heating with a known heating means such as a microwave oven, an oven, a steam convection oven, an oven toaster, a grill, etc., in addition to oil and steam. In the case of using the specific fried food material, the heating method of the food is usually oil.

  As food (fried food) obtained by adhering the specific fried food material to the ingredients and cooking it, for example, a) frying the special fried food material in the form of a dusted powder directly on the ingredients and frying, b ) Fry that immerses the ingredients in water or normal batter liquid (batter liquid that does not use the special fried food material), and then sprays the special fried food material in the form of a dusted powder on the food material, c) Tempura which attaches the ingredients for the specific fried food in the form of batter liquid to the ingredients, and dries the oil. D) After the ingredients for the specific fried goods in the form of the dusted powder are applied to the ingredients, the liquid obtained by dissolving the flour in water Tempura that is attached and oiled on the food, e) a cutlet that is coated with the specified fried food material in the form of a sachet powder, dipped in the melted egg, and further baked with bread crumbs on the food, f) Specific fried food materials, water Fritters which mixture to adhere to the food frying beauty oil, and the like. The specific spice mix can also be applied to the foods (fried foods) a) to f).

When the specific spice mix or the specific fried food material is attached to the foodstuff and cooked to obtain food such as fried food, 50% to 95% of the total heating time of the food material to which the specific spice mix or the specific fried food material is attached % Is preferably the heating time by a heating method other than oil mist. For example, when manufacturing deep-fried foods using specific fried food materials, oil can be selected as a heating method for foods to which specific fried food materials are attached. It is preferable to combine a heating method other than oilbrush in addition to the oilbush from the viewpoint that the flavor of the spice is more sustained. Examples of heating methods other than oil can include heating by known heating means such as a microwave oven, an oven, a steam convection oven, an oven toaster, and a grill in addition to cooking.

  The ratio of the heating time by the heating method other than the oil fountain in the total heating time of the food to which the specific spice mix or the specific fried food material is attached is preferably 65 to 91%, more preferably 75 to 86%. is there. The “total heating time of the food” here is the total heating time of the food to which the specific spice mix or the specific fried food material is attached, and the heating time of the food before the specific spice mix is attached (for example, It does not include time spent under the ingredients.

  In the case of combining an oil canister with another heating method other than the oil canister, it is preferable to combine so that the oil can come last, since the surface of the food (fried food) becomes smooth and has a good appearance. Examples of combinations are: i) a method in which the food material with the specific fried food material is heated for 45 seconds in a microwave oven and then oiled for 30 seconds; ii) the food material with the specific fried food material is attached to the steam convection oven For 3 minutes and then oiling for 20 seconds to finish. What is necessary is just to set the temperature and time of a heating suitably according to the kind of food (fried food), the magnitude | size of foodstuffs, etc.

Examples will be given to specifically describe the present invention, but the present invention is not limited to the examples. Example 11 is a reference example.

[Examples 1 to 5 and Comparative Examples 1 to 3]
Each spice mix was manufactured with the composition shown in Table 1 below.

[Test Example 1]
A plurality of 150 g beef loin steaks were prepared, and 0.5 g of each of the spice mixes of Examples 1 to 5 and Comparative Examples 1 to 3 was imprinted on one side of the meat. 5 minutes later, put 3g of beef tallow on a frying pan and heat. When the frying pan is fully heated, put the steak meat imprinted with the spice mix on the frying pan with the imprinted surface side down and cook for 1 min. After that, the steak meat was turned over and cooked for another 1 minute 30 seconds. Each piece of steak meat thus baked was cut out, and the flavor, fragrance intensity, and fragrance balance immediately after cooking were evaluated by 10 panelists according to the following evaluation criteria (maximum 5 points). Furthermore, each remaining piece of grilled steak is placed on a plate without covering and stored for 5 hours while keeping it warm with an incandescent lamp, and then cut in the same manner as above and evaluated by 10 panelists as follows. We had you evaluate by standard. The above evaluation results (average score of 10 panelists) are shown in Table 1 below.

(Flavor evaluation standard)
5 points: Very spicy and refreshing flavor and savory flavor, very preferable.
4 points: Spicy and refreshing flavor and fragrant flavor are preferable.
3 points: Spicy and refreshing flavor and fragrant flavor.
2 points: Spicy and refreshing flavor and fragrant flavor are not felt so much and are slightly bad.
1 point: Spicy and refreshing flavor and fragrant flavor are hardly felt, and are poor.
(Evaluation criteria for fragrance strength)
5 points: A strong sweet scent with a spicy and refreshing feeling is very strong.
4 points: Strong spicy and refreshing rich sweet scent.
3 points: A rich sweet scent with a spicy and refreshing sensation is felt.
Two points: A rich sweet scent with a spicy and refreshing feeling is felt a little.
1 point: A rich sweet scent with a spicy and refreshing feeling is hardly felt.
(Evaluation criteria for fragrance balance)
5 points: A spicy scent, a refreshing scent, and a sweet scent are very balanced and extremely preferable.
4 points: A spicy scent, a refreshing scent, and a sweet scent are balanced and preferable.
3 points: Spicy scent, refreshing scent, sweet scent are slightly broken.
2 points: Spicy fragrance, refreshing fragrance, sweet fragrance collapses, which is not preferable.
1 point: Spicy scent, refreshing scent, sweet scent greatly collapses, which is very undesirable.

  As is clear from Table 1, Comparative Example 1 does not contain a group consisting mainly of black pepper powder and white pepper powder, and Comparative Example 2 contains a group consisting mainly of garlic powder and ginger powder. In addition, since Comparative Example 3 does not mainly contain a group consisting of nutmeg powder, clove powder and thyme powder, both of them are immediately after cooking and after a certain period of time after cooking, as compared to each example. Also resulted in poor food flavor (flavor), fragrance strength and fragrance balance. From the above, it can be seen that blending these specific spice powders is effective for improving each of these evaluation items in the spice mix.

[Examples 6 to 10 and Comparative Examples 4 to 6]
Each fried food material was manufactured according to the formulation shown in Table 2 below. As the weak flour, Nisshin Flour flour was used.

[Test Example 2]
Prepare chicken thigh cut into 100 g, soak in a batter solution prepared by mixing 100% by mass of water with 100% by mass of starch (eclipse starch k-1 manufactured by Nippon Shokuhin Kako), and then Examples Fried chicken was manufactured by entwining the fried food material of any one of 6-10 and Comparative Examples 4-6 with oil at a temperature of 175 ° C. for 4 minutes. The taste, intensity of fragrance, and fragrance balance of each fried chicken immediately after cooking were evaluated by 10 panelists based on the above evaluation criteria (maximum 5 points). Furthermore, a part of each fried chicken after cooking was put in a warm storage box by far-infrared rays, and after 8 hours, 10 panelists evaluated as described above. The above evaluation results (average score of 10 panelists) are shown in Table 2 below.

  As is apparent from Table 2, Comparative Example 4 does not contain a group consisting mainly of black pepper powder and white pepper powder, and Comparative Example 5 contains a group consisting mainly of garlic powder and ginger powder. In addition, since Comparative Example 6 does not contain a group consisting mainly of nutmeg powder, clove powder and thyme powder, both of them are immediately after cooking and after a certain period of time after cooking, as compared to each example. Also resulted in poor food flavor (flavor), fragrance strength and fragrance balance. From the above, it can be seen that it is effective to contain these specific spice powders in order to improve these evaluation items in the fried food material.

[Examples 11 to 18 and Comparative Examples 7 to 8]
Each fried food material was manufactured according to the formulation shown in Table 3 below. As the weak flour, Nisshin Flour flour was used.

[Test Example 3]
Fried chicken was manufactured in the same manner as in Test Example 2 except that the fried food materials of Examples 11 to 18 and Comparative Examples 7 to 8 were used. The taste, intensity of fragrance, and fragrance balance of each fried chicken immediately after cooking were evaluated by 10 panelists based on the above evaluation criteria (maximum 5 points). The results (average score of 10 panelists) are shown in Table 3 below.

  As is apparent from Table 3, Comparative Examples 7 and 8 are mainly out of the specific range (0.1 to 5% by mass) of the content of white pepper powder. As a result, at least the strength of the scent and the balance of the scent were poor. From the above, in order to improve each of these evaluation items in the fried food material, it is not sufficient to contain white pepper powder, and it is effective to adjust the content to the specific range. . Moreover, as apparent from the comparison of Examples 15 to 18, Example 15 containing onion powder has a flavor, as compared with Examples 16 to 18 containing basil powder, nutmeg powder or coriander powder, The results show excellent fragrance strength and fragrance balance, and the effectiveness of onion powder is clear from this.

[Examples 19 to 24 and Comparative Examples 9 to 12]
Each fried food material was manufactured according to the formulation shown in Table 4 below. As the weak flour, Nisshin Flour flour was used.

[Test Example 4]
Fried chicken was manufactured in the same manner as in Test Example 2, except that the fried food materials of Examples 19 to 24 and Comparative Examples 9 to 12 were used. The taste, intensity of fragrance, and fragrance balance of each fried chicken immediately after cooking were evaluated by 10 panelists based on the above evaluation criteria (maximum 5 points). The results (average score of 10 panelists) are shown in Table 4 below.

  As is apparent from Table 4, Comparative Examples 9 and 10 are mainly out of the specific range (0.01 to 2% by mass) of the content of garlic powder. The result was inferior in flavor, fragrance strength and fragrance balance. Further, in Comparative Examples 11 and 12, since the content of the clove powder is mainly out of the specific range (0.01 to 2% by mass), the flavor and fragrance strength are both compared to each example. And the result was inferior to the balance of fragrance. From the above, in order to improve each of these evaluation items in the fried food material, it is not sufficient to contain garlic powder and clove powder, and it is effective to adjust their content to the specific range. I understand that.

[Examples 25-34]
Each fried food material was manufactured according to the formulation shown in Table 5 below. As the weak flour, Nisshin Flour flour was used.

[Test Example 5]
A fried chicken was produced in the same manner as in Test Example 2 except that each fried food material of Examples 25 to 34 was used. The taste, intensity of fragrance, and fragrance balance of each fried chicken immediately after cooking were evaluated by 10 panelists based on the above evaluation criteria (maximum 5 points). The results (average score of 10 panelists) are shown in Table 5 below.

  In Table 5, Examples 26 to 30 show the influence due to the difference in the content of the onion powder, and Examples 31 to 32 show the influence due to the difference in the content of the paprika powder. 34 shows the influence by the difference in content of soybean protein powder. Examples 27 to 29 in which the content of onion powder is within the specific range (0.005 to 1% by mass) are more flavorful than Examples 26 and 30 in which the content is outside the specific range. The result was excellent in the intensity of fragrance and the balance of fragrance. In addition, Example 31 in which the content of paprika powder is within the specific range (0.01 to 1% by mass) is more flavorful and fragrant than Example 32 in which the content is outside the specific range. The result was excellent balance of strength and fragrance. In addition, Example 33 in which the content of soybean protein powder is within the specific range (0.1 to 5% by mass) is more flavor and fragrance than Example 34 in which the content is outside the specific range. The result was an excellent balance of strength and fragrance. From the above, the critical significance of the specific ranges of the contents of onion powder, paprika powder and soybean protein powder in the fried food material is clear.

[Production Examples 1 to 10]
Three kinds of fried food materials were manufactured according to the formulation shown in Table 6 below. Nissin Flour-made flour was used as the weak flour, and Japanese Food Chemical Industries solar eclipse starch K-1 was used as the tapioca starch. A batter liquid was produced by mixing 200 parts by mass of water with 100 parts by mass of each fried food material. The batter liquid was entangled in 100 g of the pork loin that had been pulverized, and the bread crumbs were further adhered thereto.
・ Heating step A: Oil for 6 minutes (ratio of heating time by other heating method other than oil) 0%
-Heating process B: 2 minutes oil sip → 8 minutes steam convection → 2 minutes oil scent (ratio of heating time by other heating method other than oil sachet 66.7%)
-Heating process C: Oil per minute → 10 minutes steam convection → 1 minute oil perfusion (ratio of heating time by other heating method other than oil permeation 83.3%)
-Heating step D: 0.5 minutes oil sham → 13 minutes steam convection (ratio of heating time by other heating method other than oil slag 96.3%)
Heating step E: 3 minutes of oil → 3 minutes of steam convection → 3 minutes of oil (a heating time ratio of 33.3% by other heating methods other than oil)

[Test Example 6]
For each tonkatsu immediately after cooking, 10 panelists evaluated the strength of flavor and fragrance according to the above evaluation criteria (full score of 5), and the texture was evaluated according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 6 below.

(Evaluation criteria for texture)
5 points: Crispy and well-dissolved, very good balance with flavor, extremely preferable.
4 points: Crispy, good melt and good balance with flavor, preferable.
3 points: Although there is a crispy feeling, the balance with the flavor is slightly broken.
2 points: Somewhat sticky and unbalanced with flavor, which is not preferable.
1 point: There is stickiness and the balance with flavor is greatly lost, which is very undesirable.

  As is apparent from Table 6, the ratio of the heating time by other heating methods (occupying the total heating time of the food to which the fried food material is attached) is within the specific range (50 to 95%). Certain Production Examples 2, 3 and 6 to 8 resulted in excellent flavor, fragrance strength, and texture compared to other Production Examples in which the ratio was outside the specific range. From the above, the critical significance of the specific range of the ratio of the heating time by the heating method other than the ginger is apparent in the method for producing food by heating and cooking the fried food material on the food.

Claims (11)

1 to 5 parts by mass of one or more selected from the group consisting of black pepper powder and white pepper powder, and 0.01 to 2 parts by mass of one or more selected from the group consisting of garlic powder and ginger powder, A spice mix containing 0.01 to 2 parts by mass of one or more selected from the group consisting of nutmeg powder, clove powder and thyme powder. Furthermore, the spice mix of Claim 1 which mix | blended 0.005-1 mass part of onion powders. Furthermore, the spice mix of Claim 1 or 2 which mix | blended 0.01-1 mass part of paprika powder. Furthermore, the spice mix as described in any one of Claims 1-3 which mix | blended 0.1-5 mass parts of 1 or more types selected from the group which consists of vegetable protein powder and animal protein powder.   The fried food clothing containing 0.1-10 mass% of spice mix as described in any one of Claims 1-4. 1 to 5% by mass of one or more selected from the group consisting of black pepper powder and white pepper powder, and 0.01 to 2% by mass of one or more selected from the group consisting of garlic powder and ginger powder, A fried food material containing 0.01 to 2% by mass of one or more selected from the group consisting of nutmeg powder, clove powder and thyme powder.   Furthermore, the dressing material for fried foods of Claim 6 which contains 0.005-1 mass% of onion powders. Furthermore, the dressing material for fried foods of Claim 6 or 7 containing 0.01-1 mass% of paprika powder. Furthermore, the fried food clothing as described in any one of Claims 6-8 containing 0.1-5 mass% of 1 or more types selected from the group which consists of vegetable protein powder and animal protein powder. The foodstuff which attaches the spice mix as described in any one of Claims 1-4, or the dressing material for fried foods as described in any one of Claims 5-9 to a foodstuff, and is cooked. A spice mix according to any one of claims 1 to 4 or a fried food clothing according to any one of claims 5 to 9 attached to a food material, and a method for producing a food to be cooked,
50% to 95% of the total heating time of the food to which the spice mix or the fried food material is attached is a method for producing a food, which is a heating time by a heating method other than oil.