JPH0767565A - Coating material for fried food and production of fried food using the same - Google Patents

Abstract

PURPOSE:To prepare a fried food retaining favorable coating palate feel, appearance and flavor just after fried, even if preserved at normal temperatures after fried, or reheated by boiling or in a microwave oven or common oven after frozen or chilled after fried. CONSTITUTION:This coating material for fried food comprises 50-70 pts.wt. of wheat flour, 10-30 pts.wt. of modified starch and 5-25 pts.wt. of at least three kinds of ingredients selected from powdered albumen, powdered yolk, powdered vegetable proteins, powdered oils and fats, expanding agents and thickening polysaccharides. The fried food can be obtained by the following processes: this coating material is incorporated with water or liquid egg plus water to prepare a modified coating material, which is then attached to ingredients followed by, if needed, attaching bread crumb thereto, and then frying, and, if needed, freezing or refrigeration.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to the texture of batter peculiar to fried foods even after passage of time at room temperature after frying, or after reheating with a microwave oven, boil, or oven after freezing or refrigeration after frying. The present invention relates to a fried food material that can maintain its appearance, a fried food manufacturing method using the garment material, and a fried food product by the manufacturing method.

[0002]

2. Description of the Related Art With the expansion of the so-called mid-meal market, deep-fried foods such as tempura and fries are not only cooked and cooked at home, but also as so-called daily sales products cooked at mass retailers or refrigerated. Increasingly, there are increasing opportunities to sell as products with extended shelf life due to storage means such as freezing. Such products are usually eaten as they are or reheated. Particularly in the latter case, oil reeds, microwave ovens, boilers, ovens, etc. can be considered as reheating means. Of these, the oil bladder tends to be shunned because it involves the trouble of cooking, cleaning, waste oil treatment, deterioration of the work environment due to odor and heat, and risk of work itself such as burns due to splashing of heated oil. .

On the other hand, the microwave oven has been increasing in popularity in recent years, and the boil is a cooking means that can be easily carried out by using ordinary cooking utensils. In addition to the conventional gas-fired oven, there are many electric oven toasters and microwave oven models, which are convenient. According to these cooking means, the work of reheating itself is easier and safer than cooking oil, but fried bread crumbs such as croquettes and cutlets called frying, and refried food such as tempura are reheated. Then, the following changes occur and the quality is remarkably inferior.

For example, when a microwave oven is used, the fried food originally has a low moisture content and the ingredients have a high moisture content, so that the ingredients are intensively heated to cause the moisture to flow from the ingredients to the clothing. However, the desirable texture of fried food such as the crunchy texture of the batter is lost, and the oil content oozes out on the surface of the batter to impair the appearance. In the case of a boil, since the fried food is reheated in a sealed state, the garment is steamed, and the original texture of the garment is lost as in the reheating using a microwave oven. In the case of reheating with an oven, the clothes are heated intensively, so that the water content of the clothes is excessively decreased, which is contrary to the case of reheating with a microwave oven, and the texture becomes dull.

Therefore, various attempts have been made to maintain the quality of fried foods even after they are reheated. For example, Japanese Examined Patent Publication No. 55-29674 discloses reheating in an oven by using a batter containing soybean protein powder, oil and fat, and wheat flour. In Japanese Patent Laid-Open No. 62-91152, a batter containing a edible ingredient having a heat coagulating property or a heat gelling property such as fish meat, egg white, polysaccharides, egg yolk, and soybean protein is used to retort batter. Have. Further, JP-A-64-60334 discloses that a batter aerated with a foaming agent having a heat coagulating property such as egg white or vegetable protein can be used to reheat the fried food in a microwave oven. Japanese Patent Application Laid-Open No. 2-27951 discloses that reheating can be performed in an oven and a microwave oven by using a batter containing a powdered hardened oil and fat and a starch in which edible oil and fat has been absorbed.

By the way, the above-mentioned three kinds of cooking means of microwave oven, boil and oven are divided into so-called internal heating (microwave oven) and external heating (boil, oven) in terms of heat transfer method, and at the time of reheating. In terms of the state of the object to be heated, the characteristics are greatly different so that it can be divided into sealed (boil) and unsealed or unwrapped (microwave oven, oven). Considering the above-mentioned prior art from this point of view, all of the conventional methods correspond to only one or two of the three types of reheating means, that is, a microwave oven, a boil, and an oven. I can't find anything that is applicable to all.

[0007] Further, in a fried food which is a normal temperature distribution product such as a so-called daily sales product and which may be eaten without being reheated, water is transferred from the ingredients to the clothes with the passage of time after the oil is cooked, and a preferable food for the clothes is obtained. Although the feeling is impaired, there is no description in the conventional method of suppressing such change with time at room temperature.

[0008]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to perform reheating treatment with a microwave oven, boil or oven even after a long time at room temperature after frying, or after freezing or refrigerating after frying. Even so, it is to develop a fried food that can maintain a desirable texture and appearance peculiar to fried food.

[0009]

As a result of intensive studies made by the present inventors from the above viewpoints, by using a specific clothing material,
The inventors have found that the above objects can be achieved and completed the present invention. That is, the present invention comprises 50 to 70 parts by weight of wheat flour, 10 to 30 parts by weight of modified starch, and 3 or more kinds of powdered egg white, powdered egg yolk, powdered vegetable protein, powdered oil and fat, expanding agent and thickening polysaccharide. 5 to 25 parts by weight of a powder consisting of the above, and a method for producing a fried food using the clothing.

In the present invention, the wheat flour used for the clothing material is preferably a low-strength wheat flour having a low protein content, but a part of it is adjusted to a protein content similar to that of the low-strength wheat flour, It may be replaced with a mixture of starch. For example, it is possible to add starch to powder having a high protein content such as strong wheat flour and replace it with a powder having a protein content similar to that of the weak wheat flour. In addition, as the modified starch, various starches such as corn, corn corn, rice, glutinous rice, wheat, sweet potato, potato, tapioca, which have been subjected to a treatment such as esterification, etherification, oxidation or acid modification, are processed into foods. Can be used. Among these, it is preferable to use those having enhanced resistance to aging at low temperature, and examples thereof include phosphoric acid esterified starch, acetic acid esterified starch, hydroxypropylated starch and the like.

The clothing material of the present invention includes, in addition to such wheat flour and modified starch, powdered egg white, powdered egg yolk, powdered vegetable protein,
It is characterized in that powders comprising three or more kinds of powdered fats and oils, expanding agents and thickening polysaccharides are used in combination. As the powdered egg white and the powdered egg yolk, in addition to various commercially available products, granular ones can be used to enhance the water solubility. As the powdery vegetable protein, extracted soybean protein, isolated soybean protein, or enzymatic decomposition products thereof can be preferably used, but particularly those having a relatively high water-soluble nitrogen content in total nitrogen, such as water-soluble nitrogen It is desirable to use a protein having an index (NSI) of 80 or more. As the powdered fat and oil, edible fat and oil derived from various plants, animals, seafood and the like may be emulsified and powdered. As the expanding agent, known expanding agents such as bread and confectionery used for products using wheat flour can be used. Further, the thickening polysaccharides, plants, various commercial products derived from microorganisms, such as guar gum, tamarind seed gum, locust bean gum, carrageenan, xanthan gum and the like, can be used as a clothing material with water or liquid egg and water. Since it dissolves in the mixed liquid and is used as a clothing liquid, a readily water-soluble one is preferable.

In the present invention, the above-mentioned flour is added to 50-70.
Parts by weight, preferably 60 to 65 parts by weight, and 10 parts of modified starch.
To 30 parts by weight, preferably 15 to 25 parts by weight, and 5 powders of 3 or more of powdered egg white, powdered egg yolk, powdered vegetable protein, powdered fat and oil, leavening agent and thickening polysaccharide 5
.About.25 parts by weight, preferably 10 to 20 parts by weight, and mixed at each compounding ratio to prepare a fried food. If necessary, seasonings, spices and the like can be added to the clothing material in appropriate amounts within a range that does not adversely affect the quality of the fried food. In the dressing material of the present invention, when the amount of wheat flour is less than 50 parts by weight, the hardness and the brittleness are excessive and the texture does not become tempura, and when it exceeds 70 parts by weight, the brittleness is lost and the texture becomes crisp. It is not preferable. When the compounded amount of the modified starch is out of the above range, the hardness becomes insufficient or the texture becomes unfavorable.

Further, a mixed powder comprising powdered egg white, powdered egg yolk, powdered vegetable protein, powdered oil and fat, a leavening agent and a thickening polysaccharide is appropriately at least depending on the desired finished state of the fried food. 3 types may be selected, but powdered egg white and / or powdered vegetable protein is preferably 5 to 15
Parts by weight, powder oil and fat 5 to 10 parts by weight, powder egg yolk, swelling agent and thickening polysaccharide at least one kind in an amount of 5 parts by weight or less. Further, it is desirable that the powder egg yolk is 5 parts by weight or less, and the expanding agent and the thickening polysaccharide are 2 parts by weight or less, respectively. If the amount of the mixed powder in the entire clothing material is less than 5 parts by weight, the desired effect cannot be obtained,
The texture becomes lacking in brittleness, and conversely, when it exceeds 25 parts by weight, the brittleness becomes excessive, and depending on the composition, the flavor becomes uncomfortable. The thus-obtained fried-clothes material is, by using the method described below, suitable for various fried foods, having a suitable hardness, brittleness, crispy texture of the batter, and no oil bleeding, Appropriate puffiness and color appearance and flavor can be imparted.

Next, a method for producing a fried food according to the present invention will be described. In the present invention, meat, seafood, vegetables,
Various food materials such as root vegetables can be used as ingredients, and depending on the type of ingredients or the finished state of the intended fried food, the ingredients are directly or dusted and then water or liquid is applied to the clothing. A mixture of eggs and water is added and mixed uniformly, and 50-75 parts by weight of water, preferably 55-65 parts by weight of coating liquid is applied. As the dusting powder, wheat flour, various starches, modified starch, or the above-mentioned clothing materials can be used, but known flours other than these may be used as long as they do not impair the binding property between the clothing and the ingredients. I don't care. On the other hand, if the water content in the batter is out of the above range, if the water content is less than 50 parts by weight, the batter will have a high viscosity and the workability will be deteriorated, and the fried food will have a sticky texture in the inside of the batter. However, if the water content exceeds 75 parts by weight, the clothing liquid has a remarkably low viscosity and can be attached only extremely thinly to the ingredients, which is not preferable.

Thus, the coating liquid is applied to the ingredients, and if necessary, bread crumbs are further adhered to the surface thereof, and 160 to 190
Fry with edible oil and fat at ℃ for 2 to 6 minutes. Bread crumbs include raw bread crumbs of various sizes and dry bread crumbs.
It may be selected according to the intended finish of the fried food.
Alternatively, the above-mentioned coating liquid is applied to the ingredients, and 70-90 parts by weight of flour and modified starch 10-
It is also possible to add 30 parts by weight of water or an appropriate amount of a mixed solution in which liquid egg and water are added to make a uniform state, to form a new piece of clothing on the surface of the clothing of the ingredient. When the oil is fried in this way, the batter of the fried food will be in a so-called blooming state and will look good.

The deep-fried food can be stored at room temperature as long as it does not impair hygiene, and can be frozen or refrigerated by a conventional method if necessary. It may be packaged if necessary, but when it is reheated by the boil method, it is preferable to seal after deaeration. The fried food obtained by the present invention does not impair the preferable texture, appearance and flavor peculiar to the fried food even if it is stored at room temperature, frozen or refrigerated and then reheated in a microwave oven, a boil or an oven.

It is also possible to freeze the fried food and cooked rice obtained according to the present invention to obtain a frozen food such as so-called tempura bowl. In this way, when the food that is a combination of fried food and cooked rice is reheated using a microwave oven, the ingredients of the fried food and cooked rice are intensively heated due to the difference in the water content, which makes it easier for water to transfer to the clothes. Frozen food obtained by packaging the fried food and cooked rice obtained in the invention together, or frozen after packaging each of the fried food and cooked rice, is reheated using a microwave oven, and has a preferable texture unique to the fried food. , Does not impair the appearance and flavor.

[0018]

【Example】

Example 1 A slice of sweet potato (about 15 g / piece) was thinly and evenly sprinkled with thin wheat flour as a dusting powder, and then 60 parts by weight of water was added to 40 parts by weight of each composition shown in Table 1 and uniformly mixed. The liquid was applied to about 1/2 weight of the sweet potato. Boil this in edible vegetable oil at 170-180 ° C for 2 minutes and 30 seconds, drain the oil, and place it on a plate.
(° C) for 5 hours. Also, using the clothing materials shown in Table 1 in the same manner as above, the oil was drained, placed on a plate, allowed to cool at room temperature for 30 minutes, degassed and packed, and the elapsed time after draining was 5
It was left at room temperature until the time came.

[0019]

[Table 1] * 1: Clothing Nos. 1 to 8 are cornstarch modified starch (BATT
ER BIND SJ), No. 9 uses waxy corn starch modified starch (CRISP FIRM) (both manufactured by Oji National Co., Ltd.). * 2: Extracted soybean protein (Solpy NY-L) for each clothing material
(Manufactured by Nisshin Oil Co., Ltd.). * 3: Baking powder (Aikoku, red can) for all clothing materials (made by Aikoku Sangyo Co., Ltd.). * 4: Clothing material No. 3 is a mixture of carrageenan and guar gum (Bistop BM-J), and clothing materials No. 8 to 10 is a mixture of tamarind seed gum, guar gum and xanthan gum (Bistop BAT) (both Sanei Gen F Uses FI Co., Ltd.

[0020] Each prototype of the sweet potato tempura thus obtained was not reheated for the unwrapped product, reheated in a microwave oven (heated two at a high frequency output of 600 W for 30 seconds), and reheated in an oven (consumption). Preheated for 2 minutes in an oven toaster with a power of 400 W, and then subjected to 3 kinds of treatments of heating 2 pieces each for 3 minutes), and degassed packages were reheated by boiling (heating for 4 minutes in a boiling water bath). .

Each trial product subjected to the above-mentioned treatment was evaluated by 10 professional panelists. The evaluation was carried out on four items of comprehensive evaluation taking into account the hardness, brittleness, oil oozing condition, and flavor of the clothes. In the evaluation, as a dusting powder, light wheat flour, 40 parts by weight light wheat flour, and 15 whole eggs were used.
Similarly, using a clothing liquid consisting of 1 part by weight and 45 parts by weight of water, the sweet potato tempura that has been oiled and drained is used as a standard product.
In the same or almost the same state as this, a good one was evaluated as ◯, a comparatively good one with some differences was evaluated as Δ, and an unfavorable one with a large difference was evaluated as x (the same applies to the following examples). The results are shown in Table 2. From Table 2, using the clothing material of the present invention (No. 1, 2, 3, 6, 9 and 10),
It was confirmed that even if the sweet potato tempura was kept at room temperature or reheated in a microwave oven, a boil and an oven, it had a favorable texture, appearance and flavor.

[0022]

[Table 2]

Example 2 In the same manner as in Example 1, a sweet potato tempura prototype was obtained by dusting sweet potatoes with a coating solution consisting of the clothing materials shown in Table 1 and then dipping and draining the oil. Then, the mixture was allowed to cool in a refrigerator for 15 minutes and then rapidly frozen, and the inside of the packaging material was replaced with nitrogen gas and sealed. In addition, a part of each prototype was quickly frozen and then degassed and packaged. Each of the frozen tempura prototypes thus obtained was stored in a frozen state for 1 week, and then the nitrogen gas-displaced package was opened and taken out from the packaging material, and reheated in a microwave oven (high frequency output 600W, 2 pieces each for 1 minute). Two
Heating for 0 seconds, and reheating in the oven (power consumption 400W
In the oven toaster of 2 minutes, after preheating for 2 minutes, two treatments were performed for each 2 minutes, and the deaerated packaged product was subjected to boil reheating (heating in a boiling water bath for 10 minutes). .

Using the same reference product as in Example 1, the sample was evaluated by the same method. The results are shown in Table 3. From Table 3, the frozen products of sweet potato tempura using the clothing material (No. 1, 2, 3, 6, 9 and 10) of the present invention, even if reheated in any of microwave oven, boil and oven, It was confirmed that the same favorable texture, appearance and flavor as those of the tempura immediately after the chow were maintained.

[0025]

[Table 3]

Example 3 A slice of pork (about 70 g / piece) was uniformly dusted with the clothing material shown in Table 1 as a dusting powder, and then the same clothing material 4 as the dusting powder.
About 5 parts by weight of water, 35 parts by weight of water, 8 parts by weight of egg yolk and 12 parts by weight of egg white are mixed uniformly, and a coating liquid is adhered to about 1/10 weight of pork, and bread crumbs is applied to about 1/10 weight of pork. It was This was fried in edible vegetable oil at 165 to 175 ° C. for 3 minutes, drained, and allowed to cool in a refrigerator for 15 minutes, then packaged and sealed. In addition, a part of each prototype was left to cool and then degassed and packaged. The tonkatsu prototype thus obtained was stored in a refrigerated state for 3 days, and then the non-deaerated package was opened and taken out from the packaging material, and reheated in a microwave oven (one at a high frequency output of 600 W for 1 minute), And reheat oven (2 in an oven toaster with 400W power consumption)
After preheating for 1 minute, each piece is treated for 4 minutes) and the degassed package is reheated by boiling (6 in a boiling water bath).
Heating for minutes).

[0027] As a standard product, a pork cutlet made in the same manner as above was prepared by using soft wheat flour as a dusting powder, a clothing liquid consisting of 40 parts by weight of soft wheat flour, 15 parts by weight of whole eggs and 45 parts by weight of water, and bread crumbs. In comparison, tasting was evaluated by the same method as in Example 1. The results are shown in Table 4. From Table 4, even in refrigerated tonkatsu, those according to the present invention should maintain preferable texture, appearance and flavor immediately after frying, regardless of the reheating method of microwave oven, oven and boil. Became clear.

[0028]

[Table 4]

Example 4 Peeled shrimp (about 15 g / piece) was sprinkled evenly with an equal amount mixture of potato starch and weak wheat flour as a dusting powder, and then 45 parts by weight of the clothing material shown in Table 1 and 37 parts of water. Approximately ½ part by weight of the shrimp was adhered with the coating liquid obtained by adding 1 part by weight and 18 parts by weight of egg white and mixing them uniformly. While frying this in edible vegetable oil at 170 to 180 ° C., 70 parts by weight of water was added to 30 parts by weight of mixed powder consisting of 85 parts by weight of wheat flour and 15 parts by weight of modified starch, and a uniform mixture was added dropwise. Attach
The soybeans were brought into a so-called blooming state, and the shrimp were put into the oil 3 minutes after completion of the oil frying and drained.

Then, after cooling in the refrigerator for 15 minutes,
After quick freezing, the inside of the packaging material was replaced with nitrogen gas and sealed.
In addition, a part of each prototype was quickly frozen and then degassed and packaged. 10 pieces of each frozen shrimp tempura prototype thus obtained
After freezing and storing for one day, the nitrogen gas replacement package is opened, taken out from the packaging material, and reheated in a microwave oven (high frequency output 600
W 2 pieces each for 1 minute 40 seconds, and reheat the oven (use an oven toaster with a power consumption of 400W for 2
After preheating for 1 minute, two treatments were carried out (2 pieces each for 8 minutes), and the degassed package was reheated by boiling (heating for 12 minutes in a boiling water bath).

As a flour, an equal mixture of potato starch and weak wheat flour, 40 parts by weight light flour, and 15 whole eggs
A prawn tempura prepared in the same manner using a coating solution composed of 50 parts by weight of water and 45 parts by weight of water was used as a reference product, and in comparison with this, tasting evaluation was performed in the same manner as in Example 1. The results are shown in Table 5.
Shown in. From Table 5, also in the shrimp battered shrimp tempura, the frozen product obtained by using the dressing material of the present invention was reheated in any of a microwave oven, an oven and a boil as in the other examples. Also, it was confirmed that a suitable batter hardness immediately after fried oil, a favorable texture with brittleness, an appearance without oil bleeding, and a favorable flavor were maintained.

[0032]

[Table 5]

Example 5 Salmon fillets (about 60 g / piece) were evenly dusted with cornstarch as a dusting powder, and then 45 parts by weight of the clothing material shown in Table 1 with 35 parts by weight of water, 8 parts by weight of egg yolk and 12 parts by weight of egg white. Approximately 1/10 weight of salmon was adhered to the coating liquid which had been mixed with, and bread crumbs was further adhered to approximately 1/10 weight of salmon. This was fried in edible vegetable oil at 165 to 175 ° C for 2 minutes and 30 seconds, drained, and then left to cool in a refrigerator for 15 minutes. Also, wash non-glutinous rice, soak it in water for 1 hour, and then cook the rice.
It was also left to cool in the refrigerator for 15 minutes. About 150 g of cooked rice was packed in a heat-resistant plastic container, two salmon fries were placed on the container, and the container was quickly frozen and then covered with a lid made of the same material as the container. The salmon fried rice bowl prototype thus obtained was frozen for 10 days and stored, and then the lid was removed and the microwave oven was reheated (one at a high-frequency output of 600 w for 4 minutes).

On the other hand, using cornstarch as a dusting powder, 40 parts by weight of soft wheat flour, 15 parts by weight of whole egg and 45 parts by weight of water, and a bread crumb, a salmon fry was made on a trial basis in the same manner as above, and then combined with rice. Similarly, a salmon fried rice bowl prototyped in the same manner was used as a reference product, and this was frozen and microwave-reheated by the above method as a comparative product, and these and the product of the present invention were evaluated by the method described in Example 1 for tasting evaluation. did. As a result, the comparative product has a large difference from the reference product due to the softening of the batter, the exudation of oil, etc., but the product of the present invention has only a slight softening of the bread crumbs on the surface of the batter on the part in contact with the cooked rice, and the batter on the other part The texture, appearance and flavor were as good as those of the standard product. From this, it was clarified that even in the frozen bowl composed of fried salmon and cooked rice, the one according to the present invention maintained the preferable texture, appearance and flavor immediately after the oil frying even after reheating in the microwave oven.

Example 6 In the same manner as in Example 4, dusting on the shrimp and a coating liquid made of each coating material shown in Table 1 was adhered, and the mixed liquid was further dropped and adhered while being oiled to give a blooming flower. The oil was drained. Then, it was left to cool in a refrigerator for 15 minutes and then rapidly frozen. Further, cooked rice and cooked rice were rapidly frozen in the same manner as in Example 5. Frozen cooked rice in a heat-resistant plastic container
After filling with 0 g and placing 2 pieces of frozen shrimp tempura on it, a lid made of the same material as the container was covered. This lid is 2
The locations were slightly bulged so that the steam generated during reheating could be discharged. The thus-obtained prototype shrimp tempura bowl was frozen for 10 days, stored, and then reheated with the lid on (one at a high-frequency output of 600 w for 3 minutes and 40 seconds).

On the other hand, a shrimp tempura was similarly trial-produced using an equal mixture of potato starch and weak wheat flour as a dusting powder, and a coating solution consisting of 40 parts by weight weak wheat flour, 15 parts by weight of whole egg and 45 parts by weight of water. Then, the shrimp tempura bowl, which was also trial-produced in the same manner as the cooked rice, was used as a reference product, and this was frozen and microwave-reheated by the above-mentioned method as a comparison product, and these and the product of the present invention are described in Example 1. The tasting was evaluated by the method. As a result, the comparative product showed a large difference from the reference product due to softening of clothes, oil bleeding, and the like, but the product of the present invention was in a good state like the reference product. From these facts, even in a frozen bowl composed of shrimp battered shrimp tempura and cooked rice, those relating to the present invention maintain a preferable texture, appearance and flavor immediately after frying after microwave oven reheating. It became clear that they are doing.

[0036]

EFFECTS OF THE INVENTION According to the present invention, a novel fried food material is provided. Furthermore, by attaching this to an ingredient and frying it, it can be stored at room temperature after frying, or after it has been frozen or refrigerated and then reheated in a microwave oven, boil or oven. Also, it is possible to produce a fried food that has a good flavor and maintains the quality immediately after frying and a frozen food using the same, without losing the favorable texture of the batter peculiar to the fried food and without impairing the appearance due to the bleeding of oil. Has the effect.

Claims (6)

[Claims] 1. 50 to 70 parts by weight of wheat flour and modified starch 1
0 to 30 parts by weight and 5 to 25 parts by weight of powder consisting of three or more kinds of powdered egg white, powdered egg yolk, powdered vegetable protein, powdered fat and oil, expanding agent and thickening polysaccharide. Clothing material for fried food. 2. 50 to 70 parts by weight of wheat flour and modified starch 1
Fried garment containing 0 to 30 parts by weight and 5 to 25 parts by weight of powder consisting of three or more kinds of powdered egg white, powdered egg yolk, powdered vegetable protein, powdered fat and oil, expanding agent and polysaccharide thickener A method for producing a fried food, which comprises adding water or a mixed liquid of liquid egg and water to a piece of wood to prepare a coating solution, adhering the solution to an ingredient and frying. 3. A method for producing a fried food, which comprises depositing the clothing liquid according to claim 2 on an ingredient and then depositing bread crumbs on the surface of the ingredient and frying it. 4. While frying the ingredient to which the clothing liquid according to claim 2 is adhered, water or liquid egg and water are further added to 70 to 90 parts by weight of wheat flour and 10 to 30 parts by weight of modified starch. A method for producing a fried food, characterized in that the added uniform mixed solution is dropped onto the ingredients and adhered thereto. 5. A fried food obtained by freezing or refrigerating the fried food obtained by the method of claim 2, 3 or 4. 6. The fried food and the cooked rice obtained by the method according to claim 2, 3 or 4 are packaged together and then frozen.
Alternatively, a frozen food product obtained by freezing each of the above-mentioned fried food and cooked rice and then packaging.