JPH1094375A - Water-solubilizing type flour for deep-fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject flour comprising grain flour and emulsifier(s) such as a polyglycerol fatty acid ester, and capable of giving deep-fried food free from oiliness, having crisp, favorable palate feeling and good in appearance. SOLUTION: This flour comprises (A) pref. 40-60wt.% of grain flour consisting mainly of starch such as potato starch, (B) pref. 0.08-0.7wt.% at least one kind of emulsifier 4.0-8.0 in HLB number selected from polyglycerol fatty acid esters, sucrose fatty acid esters and glycerol fatty acid monoesters, and furthermore, pref. (C) pref. 0.05-1.0wt.%, in terms of ethanol content, of powdered wine or powdered alcohol.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-soluble type fried flour. More specifically, the present invention provides an excellent garment that, when adhered to ingredients and fried with oil, has a good drainage of oil, has a good flowering state, and has no stretch and is tight. Kara fried that has an appearance and has a good texture with a crisp, brittle tooth, and a color that has such a good appearance and texture that can be kept as it is even after a long time has passed since frying The present invention relates to a water-soluble type fried powder that can be fried.

[0002]

2. Description of the Related Art Conventionally, in the production of fried chicken, there is a method in which ingredients such as meat are immersed in a seasoning liquid, a seasoning is immersed in the ingredients, and then a batter such as flour is adhered and fried with oil. It has been generally adopted. In the case of this method, by immersing the ingredients in the seasoning liquid, the water holding power of the ingredients is increased, and it is possible to obtain fried rice with good texture when fried with oil. However, in the case of this method, preparation of the seasoning liquid and immersion of the ingredients in the seasoning liquid are necessary, which is troublesome and time-consuming.

[0003] In order to solve the above-mentioned drawbacks of the conventional method, various types of dry fried flour have been developed which can be easily used without pre-soaking the ingredients in a seasoning liquid or the like.
Such dry fried flour is dry dry fried flour, which is obtained by directly dusting powdered or granular fried flour on ingredients and fry, and liquid or paste-like coating liquid obtained by dissolving fried flour in water. Batter) is made into a water-soluble type fried flour, which is made by dipping the ingredients into the batter and attaching the coating liquid to the surface of the ingredients to fry. In general, when using dry-type fried powder, dry fried food with a thin and dry texture is obtained, while when using water-soluble fried powder, the batter has a relatively thick body. Deep-fried karaage can be obtained, all of which are widely used depending on consumers' current tastes and preferences.

[0004] A water-soluble type fried fry is conventionally produced by mixing a large amount of flour and flour consisting of starch such as corn starch and wheat starch with a spice, sugar, sodium glutamate, powdered seasoning such as powdered soy sauce. Have been. However, in the case of such a conventional water-soluble type fried powder, the fried food obtained by using the fried food is likely to have a sticky and uncomfortable texture and appearance without a crisp feeling, and to have a taste to the ingredients. There is a drawback in that the texture is not soaked and tends to have a poor texture without juicy feeling.

[0005] Further, for the purpose of suppressing the increase in viscosity when leaving a batter (batter) prepared by dissolving fried flour in water for a long period of time and improving the frying color, potato starch, tapioca starch and the like are used. A water-soluble type fried meal using underground starch and chemically modified starch as a main raw material has been proposed (JP-A-6-98705). In the case of this fried flour, the viscosity of the batter prepared by dissolving the fried flour with water can be suppressed to some extent with the passage of time and the fried color can be improved to some extent. Due to the use of a large amount of liquor, the adherence of the batter is poor, and the batter is sticky and tends to have poor texture and appearance without crispness.

[0006]

It is an object of the present invention to provide a garment having a good texture with a crisp fried, crisp and bristle texture, a good appearance with flowers and tightness, and An object of the present invention is to provide a water-soluble type Kara-age fried powder capable of producing such Kara-age fried rice, which maintains such an excellent texture and appearance even after a long time from frying.

[0007]

Means for Solving the Problems In order to achieve the above-mentioned object, the present inventors have proposed a water-soluble type of Kara fried flour, which is a type of flour, which is a raw material of Kara fried flour, and a type of other ingredients. Various studies have been made on its composition and the like. As a result, the flour, which is the main raw material of the Kara fried flour, is mainly composed of starch, and the flour contains at least one emulsifier selected from polyglycerin fatty acid ester, sucrose fatty acid ester and glycerin fatty acid monoester. It has been found that when the dried product is used as a fried powder, a water-soluble type fried powder having the above-mentioned excellent properties can be obtained. Then, the present inventors, in the flour fried flour containing the above-mentioned specific emulsifier in the flour mainly consisting of starch, further containing a small amount of powdered liquor and / or powdered alcohol, The above-mentioned crisp good texture, good oil drainage, flowering and good appearance with tension are further improved,
Moreover, it was found that the fried rice soup having a juicy texture can be obtained by infusing the ingredients with good taste. In addition, the present inventors have found that in the fried meal having excellent properties as described above, HLB is 4.0 to 8 as at least one emulsifier selected from polyglycerin fatty acid ester, sucrose fatty acid ester and glycerin fatty acid monoester. .0
It has been found that the use of a powder in the range of (1) further improves the quality of the fried flour, and the present invention has been completed based on these findings.

[0008] Accordingly, the present invention is to provide a polyglycerin fatty acid ester, together with a flour mainly composed of starch.
It is a water-soluble type fried powder containing at least one emulsifier selected from sucrose fatty acid esters and glycerin fatty acid monoesters.

Further, the present invention comprises, in addition to flour mainly composed of starch, at least one emulsifier selected from polyglycerin fatty acid ester, sucrose fatty acid ester and glycerin fatty acid monoester, and powdered alcohol and / or powdered alcohol. It is a water-soluble type fried flour characterized by the following.

In the present invention, at least one emulsifier selected from polyglycerin fatty acid ester, sucrose fatty acid ester and glycerin fatty acid monoester has an HLB in the range of 4.0 to 8.0. Kara fried flour is included as a preferred embodiment thereof.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. Here, the "water-soluble type fried powder" referred to in the present invention is a method of dissolving fried fried powder in a liquid such as water to form a liquid or paste-like batter (batter), and attaching the batter to the ingredients. Fried flour is used to produce fried fried rice. In the present invention, the "water-soluble type fried powder" is called, but the liquid that dissolves the fried powder is not necessarily limited to water, and other liquids other than water (eg, milk, broth, broth, etc.) ) May be used, and each of the other liquids may be used alone, in combination with water, or two or more of the other liquids may be used in combination.

[0012] In the water-soluble type fried meal of the present invention (hereinafter sometimes simply referred to as "fried fried meal"), it is necessary that the flours used are mainly starches. Starches that can be preferably used in the present invention include potato starch, tapioca starch, wheat starch, corn starch and the like. These starches may be used alone or in combination of two or more. Further, in the present invention,
A combination of at least one starch selected from potato starch, tapioca starch, wheat starch and corn starch with waxy corn starch is also preferably used as the starch. Among them, in the present invention, one or two kinds of starch selected from potato starch and tapioca starch,
Alternatively, it is more preferable to use a mixture of these starches and waxy corn starch as the main raw material of the Kara-fried flour, since a batter having more excellent appearance and texture can be formed.

In the present invention, the starch content (when two or more types of starch are contained, the total content thereof) is 40 to 60% by weight based on the total weight of the fried rice flour. Preferably, it is 45 to 55% by weight. When the starch content is less than 40% by weight, the batter is prepared by dissolving fried flour in water.
When the garment is adhered to the ingredients and fried with oil, the garment is less likely to have a good texture with a crisp and crispy feel, and it is difficult to form a garment with flowers and tension and excellent appearance. In addition, the oil absorption of the clothes increases, and after a long time has elapsed since the production of the deep-fried fried food, the food has a poor texture without crispy and a poor appearance without tension. On the other hand, if the starch content exceeds 60% by weight, the adhesion of the batter, prepared by dissolving the fried powder in water, to the ingredients decreases, and the fried batter obtained also has a crisp feeling. It has no bad texture. In addition, in the fried karak of the present invention, the ratio of the whole flour including the starch is preferably about 75 to 95% by weight based on the total weight of the kara fried meal, whereby the appearance and food quality are improved. A fried robe with a good feeling is easily formed.

[0014] The fried noodles of the present invention may further comprise, together with the starch, at least one emulsifier selected from polyglycerin fatty acid esters (commonly called "polyglycerides"), sucrose fatty acid esters and glycerin fatty acid monoesters (commonly called "monoglycerides"). It is necessary to contain the seed. The fried fry of the present invention may contain only one of polyglycerin fatty acid ester, sucrose fatty acid ester and glycerin fatty acid monoester, or
It may contain more than one species.

When an emulsifier other than polyglycerin fatty acid ester, sucrose fatty acid ester and glycerin fatty acid monoester, such as sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, etc., is used, flour mainly composed of starches Even if it is a fried flour made of a kind, it will not dry out and the flower will not bloom, it will lose its tension, lose its appearance and will not have a crisp feeling when fried in oil. The texture may be poor, or may deteriorate over time after being fried in oil.

[0016] In the fried rice flour of the present invention, at least one selected from polyglycerin fatty acid ester, sucrose fatty acid ester and glycerin fatty acid monoester is used.
HLB (Hydrophile Lipophi)
le Balance) is preferably in the range of 4.0 to 8.0, and more preferably in the range of 4.5 to 7.5. HLB in the range of 4.0 to 8.0,
In particular, the fried powder of the present invention containing a polyglycerin fatty acid ester, a sucrose fatty acid ester and / or a glycerin fatty acid monoester in the range of 4.5 to 7.5 is adhered to ingredients and fried with oil. It is possible to obtain a deep-fried, deep-fried, well-blossomed garment that has a better appearance, and has a better texture with a crisp, crisp texture. And such good appearance and texture,
It is possible to obtain dry fried flour that can be kept better as it is even after the lapse of time since frying.

In the present invention, at least one emulsifier selected from a polyglycerin fatty acid ester, a sucrose fatty acid ester and a glycerin fatty acid monoester, which can be used for foods, particularly, HLB of 4. Polyglycerin fatty acid esters and / or sucrose fatty acid esters having a range of 0 to 8.0 are more preferably used. Although it is not limited at all, as the polyglycerin fatty acid ester which can be used in the Kara-fry of the present invention, for example, 1 to 5 fatty acids such as polyglycerin fatty acid monoester to polyglycerin fatty acid pentaester are added. (Eg, “Sunsoft Q-185SP” manufactured by Taiyo Kagaku Co., Ltd.), polyglycerin condensed ricinoleate, and the like. Examples of sucrose fatty acid esters include "Sunsoft SE-7" manufactured by Taiyo Chemical Co., Ltd., and examples of glycerin fatty acid monoester include "Sunsoft No. 750" manufactured by Taiyo Chemical Co., Ltd. be able to.

In the present invention, the content of at least one emulsifier selected from polyglycerin fatty acid ester, sucrose fatty acid ester and glycerin fatty acid monoester (when two or more emulsifiers are contained, the total content thereof)
Is from 0.08 to 0.7, based on the total weight of the fried flour
%, More preferably 0.1 to 0.5% by weight. 0.08% by weight emulsifier
When the amount is less than 0.7% by weight or when the frying is deep-fried, the clothes have poor oil drainage, and the appearance of the clothes tends to be flowery and free of tension. It is easy to have a sticky and poor texture without crispness.

It is preferable that the fried noodles of the present invention further contain powdered liquor and / or powdered alcohol in addition to the above-mentioned starch and emulsifier. When powdered alcohol and / or powdered alcohol are contained, when fried in oil, the batter becomes more oily, blooms better, and the tension is better, and the crispness is more excellent.
The appearance and the texture are further improved. In addition, a deep-fried karaage having a juicy texture can be obtained by infiltrating the ingredients with a good taste, and such excellent appearance and texture will not be reduced over time. The deep-fried fried powder of the present invention may contain only one of powdered liquor and powdered alcohol, or may contain both.
When powdered sake and / or powdered alcohol are contained in the fried flour, based on the total weight of the fried flour,
The content of powdered liquor and / or powdered alcohol is the ethanol content (when both powdered liquor and powdered alcohol are contained, the total content of ethanol contained in both)
The content is preferably 0.05 to 1.0% by weight.

As the powdered liquor and / or powdered alcohol, any of those conventionally known can be used. For example, as powdered wine, wine, various fruit wine,
An excipient such as gelatin, powdered starch syrup, dextrin, and starch is added to an alcohol-containing liquid such as rum, brandy, whiskey, and sake to swell or dissolve to form a solution, which is then spray-dried or freeze-dried. What was manufactured by drying by a suitable means to obtain a dry powder can be used. Also, as powder alcohol,
For example, a mixture of ethanol and sugar alcohols such as sorbitol and mannitol under heating to form a mixture of the two, and then cooling and pulverizing the mixture, or cooling and solidifying the mixture into a powder form to be used. Can be. However, the powdered liquor and powdered alcohol used in the present invention are not limited to those described above, and any powdered liquor and powdered alcohol that can be used for foods can be used.

In addition to the above-mentioned starch, emulsifier, powdered liquor and / or powdered alcohol, the dried fried powder of the present invention may contain, if necessary, wheat flour, rice flour, corn flour,
Flour; egg yolk; swelling agent; salt, powdered soy sauce, salt,
Sugars, powdered miso, amino acids and other seasonings; spices;
Nutrients such as flavors; vitamins; emulsifiers;
It may contain seeds or two or more kinds. Depending on the type of fried flour (eg, Chinese style, Japanese style, Western style, etc.), the type and content of seasonings, spices, and other ingredients to be blended Should be adjusted. In particular, in the present invention, when flour (soft flour) is contained in a proportion of 10 to 25% by weight based on the total weight of the fried flour, a juicy, juicy fried frying is obtained. It is preferred. Then, the fried powder of the present invention is preferably in the form of powder or granules.

The deep fried flour of the present invention can be prepared from chicken meat, ducks, ducks, turkeys, and other chicken meat, pork, cows, sheep, goats, and other meat, seafood, and processed foods obtained using meat and seafood. Ham, sausage, chikuwa, shampoo)
It can be used to fry various ingredients such as vegetables, and is particularly suitable as fried flour for meat and seafood.

In making the fried food using the fried food of the present invention, the amount of liquid such as water used for dissolving the fried food can be adjusted according to the type of ingredients and the like. It is preferable to dissolve in a liquid about 1 to 1.5 times the weight of the fried flour to form a liquid or paste-like batter. As the liquid used for producing the clothing liquid, water or a liquid other than water as described above can be used alone or in combination. The temperature of the liquid in which the fried flour is dissolved may be about 25 ° C. or less, and preferably 15 ° C. or less. Next, the appropriately sized ingredients are immersed in the thus formed clothing liquid, and the clothing liquid is attached to the surface of the ingredients. In this case, the ingredients soaked in the clothing liquid may be immediately pulled out of the clothing liquid and fried with oil, but about 5
If the ingredients are immersed for about 10 minutes and then fried with oil, the clothing liquid penetrates the ingredients and the fried rice with a better taste can be obtained.

The ingredients to which the coating liquid has adhered may be fried with oil according to a conventional method. The temperature of the oil at the time of frying can be adjusted according to the type and size of the ingredients.
When fried at a temperature of about 170 ° C., the Kara-age fried garment is crisp and deep-fried, has a good texture with crispy teeth and a good appearance with tension,
Such good clothes and ingredients can be kept in good condition even after the lapse of time from the deep frying, and a delicious dry fry can be obtained even when cooled.

[0025]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. In the following examples and comparative examples,% represents% by weight unless otherwise specified. Further, in the following Examples and Comparative Examples,
The evaluation of the quality of Karaage (the evaluation of the appearance of the clothes and the texture of the clothes) was performed as follows.

Evaluation of the appearance of the fried garments and the texture of the garments
Price : freshly fried karaage and room temperature (about 2
(5 ° C.) for 1 hour, and then 10 panelists eat the deep-fried fried food, and have the appearance and texture of the deep-fried fried clothing scored according to the evaluation criteria shown in Table 1 below. The average value was taken.

[0027]

[Table 1] Evaluation criteria for the quality of Karaage ○ Appearance of clothes : 5 points: very good oil drainage, excellent flowering, tight, very good 4 points: good oil draining, good flowering, almost tight, good 3 points: oil Slightly poor cutting, slightly poor flowering, little tension 2 points: poor oil draining, poor flowering, no tension 1 point: very poor oiling, very bad flowering, tension Extremely poor ○ Texture of clothing : 5 points: Very good oiliness, crisp and brittle, very good 4 points: Good oiliness, crisp, good 3 points: Slightly poor, slightly poor Lack of crispness 2 points: poor oiliness, sticky, poor crispness 1 point: very poor oiliness, large stickiness, no crispness, poor

Example 1 (1) The raw materials shown in Table 2 below were uniformly mixed to produce water-soluble dry fried flours of Experiment Nos. 1 to 6, respectively. (2) Each fried flour 100 produced in (1) above
g was dissolved in 110 cc of water (temperature of about 20 ° C.) to prepare respective coating liquids, and 100 g of chicken pieces (peach meat) cut into about 25 g / piece were added to each coating liquid and immersed for 10 minutes. (3) Next, the chicken pieces were taken out of the coating liquid, and the chicken pieces with the coating liquid were fried for 4 minutes in a salad oil heated to 170 ° C. to prepare chicken fried chicken. (4) The quality of the freshly-fried Kara-fried fish obtained in the above (3) and the quality of the Kara-fried chicken which was left at room temperature (about 25 ° C.) for 1 hour were evaluated by the method described above. Was as shown in FIG.

[0029]

[Table 2]

From the results shown in Table 2 above, it was found that an experiment in which an emulsifier comprising a polyglycerin fatty acid ester, a sucrose fatty acid ester or a glycerin fatty acid monoester, and an emulsifier containing powdered liquor, together with flour mainly comprising starch (potato starch and waxy corn starch), were used. The fried food obtained using the fried food powders of the present invention of Nos. 1 to 3 is a deep-fried fried food, the batter is well-oiled, has a good appearance with flowers and tightness, and has a crispy appearance. It turns out that it has a good texture excellent in texture. Furthermore, from the results in Table 2 above, the present invention of Experiment Nos. 1 to 3 containing a flour mainly composed of starch, an emulsifier composed of polyglycerin fatty acid ester, sucrose fatty acid ester or glycerin fatty acid monoester, and powdered liquor. Kara-age, which is obtained by using Kara-age fry, has the above-mentioned excellent quality, which is maintained well without deterioration even after a long time since frying, and it is possible to obtain a delicious Kara-age, even when cooled. Recognize. Experiment No. 1 using polyglycerin fatty acid ester or sucrose fatty acid ester as an emulsifier
It can be seen that in the case of using fried flour of No. 2 to 2, more excellent results are obtained.

On the other hand, the fried food obtained using the fried food of Comparative Examples Nos. 4 to 6 containing emulsifiers other than the polyglycerin fatty acid ester, sucrose fatty acid ester or glycerin fatty acid monoester was fried. It does not rise, the garment has poor oil drainage, has no flowering and tension, has a poor appearance, lacks a crisp feeling and has a bad texture, and after a long time since frying It can be seen that the appearance and / or the texture are worse.

Example 2 (1) As shown in Table 3 below, water-soluble dry fried flours were produced using polyglycerin fatty acid esters having different HLB. (2) Each fried flour 100 produced in (1) above
g was dissolved in 110 cc of water (temperature: about 20 ° C.) to prepare respective coating liquids, and 100 g of chicken pieces (peach meat) cut into about 25 g / piece were added to each coating liquid and immersed for 10 minutes. (3) Next, the chicken strips to which the coating liquid had adhered were taken out of the coating liquid and fried with salad oil heated to 170 ° C. for 4 minutes to prepare fried chicken. The quality of the freshly-fried karaage and the quality of karaage when left at room temperature for one hour after the frying were evaluated according to the above-mentioned method, and the results were as shown in Table 3 below.

[0033]

[Table 3]

From the results in Table 3 above, Karaage obtained using Karaage fried powders of Experiment Nos. 8 to 11 containing polyglycerin fatty acid esters having an HLB in the range of 4.0 to 8.0. Is a deep fried,
The garment has good oiliness, has a good appearance with flowering and tension, and has a good texture that is excellent in crispness. It can be seen that even if the time elapses, it does not decrease and is kept well, and that a better result can be obtained by using an emulsifier having an HLB in the range of 4.5 to 7.5.

Example 3 (1) As shown in Table 4 below, water-soluble karaage fries were produced by changing the content of emulsifier (polyglycerin fatty acid ester). (2) Each fried flour 100 produced in (1) above
g was dissolved in 110 cc of water (temperature: about 20 ° C.) to prepare respective coating liquids, and 100 g of chicken pieces (peach meat) cut into about 25 g / piece were added to each coating liquid and immersed for 10 minutes. (3) Next, the chicken strips to which the coating liquid had adhered were taken out of the coating liquid and fried with salad oil heated to 170 ° C. for 4 minutes to prepare fried chicken. The quality of the freshly fried karaage and the quality of karaage when left at room temperature for 1 hour after the frying were evaluated according to the above-mentioned method, and the results were as shown in Table 4 below.

[0036]

[Table 4]

From the results in Table 4 above, the emulsifier (polyglycerol fatty acid ester having an HLB of 4.5) was contained in an amount within the range of 0.08 to 0.7% by weight based on the total weight of the fried flour. Kara-age, which is obtained using kara-kara fried flour,
With a crisp fry, the garment is well greasy, has a good appearance with flowering and tightness, and has a good texture with excellent crispness; It can be seen that the quality is maintained satisfactorily without deterioration over time after the frying.

Example 4 (1) As shown in Table 5 below, different types of starch were used to produce water-soluble karaage fried flours, respectively. (2) Each fried flour 100 produced in (1) above
g was dissolved in 110 cc of water (temperature: about 20 ° C.) to prepare respective coating liquids, and 100 g of chicken pieces (peach meat) cut into about 25 g / piece were added to each coating liquid and immersed for 10 minutes. (3) Next, the chicken strips to which the coating liquid had adhered were taken out of the coating liquid and fried with salad oil heated to 170 ° C. for 4 minutes to prepare fried chicken. The quality of the freshly-fried karaage and the quality of karaage when left at room temperature for 1 hour after the frying were evaluated in accordance with the above-mentioned method. The results are shown in Table 5 below.

[0039]

[Table 5]

From the results shown in Table 5 above, potato starch, tapioca starch, wheat starch or corn starch was used as the starch as a main raw material, and either starch was used in combination with waxy corn starch. In the case of the above, the fried garments immediately after frying should be tangy, have good oiliness, have a good appearance with flowers and tension, and have a good texture that is excellent in crispness. In addition, it can be seen that the quality of the appearance and texture of the clothes does not decrease even after the elapse of time.

Example 5 (1) Using the raw materials shown in Table 6 below, water-soluble dry fried flours were produced. (2) Each fried flour 100 produced in (1) above
g was dissolved in 110 cc of water (temperature: about 20 ° C.) to prepare respective coating liquids, and 100 g of chicken pieces (peach meat) cut into about 25 g / piece were added to each coating liquid and immersed for 10 minutes. (3) Next, the chicken strips to which the coating liquid had adhered were taken out of the coating liquid and fried with salad oil heated to 170 ° C. for 4 minutes to prepare fried chicken. The quality of the freshly fried karaage and the quality of karaage when left at room temperature for 1 hour after the frying were evaluated according to the above-mentioned method, and the results were as shown in Table 6 below.

[0042]

[Table 6]

From the results in Table 6 above, it can be seen that, in the case of using Kara-age fried obtained using Kara-age fried powder of Experiment No. 24 further containing powdered sake, together with flour mainly composed of starch and polyglycerin fatty acid ester. It can be seen that a deep fried rice with more excellent appearance and texture can be obtained.

[0044]

The fried flour of the present invention is dissolved in a liquid such as water to form a liquid or paste-like batter (batter), which is adhered to meat or other ingredients and fried in oil. When the fried food is manufactured, it is possible to obtain a deep-fried, deep-fried garment that has a good texture with crisp crunchiness and a good appearance with flowering and tightness. And the above-mentioned Kara-age fried with the above-mentioned excellent quality obtained using the Kara-age fried powder of the present invention keeps the above-mentioned good quality even if time passes after frying, and eats deliciously even if cooled. be able to. In addition, starch is used as the color fried powder of the present invention, which further contains powdered alcohol and / or powdered alcohol together with at least one emulsifier selected from polyglycerin fatty acid ester, sucrose fatty acid ester and glycerin fatty acid monoester. When fried, fried rice with better appearance and texture as described above can be obtained. In addition, this deep-fried fried rice can be obtained as a more excellent deep-fried fried rice that does not lose its high quality even with the lapse of time. Become.

Claims (8)

[Claims] Claims 1. A flour mainly consisting of starches,
A water-soluble type fried powder containing at least one emulsifier selected from polyglycerin fatty acid esters, sucrose fatty acid esters and glycerin fatty acid monoesters. 2. A flour mainly consisting of starches,
A water-soluble type fried powder comprising at least one emulsifier selected from polyglycerin fatty acid ester, sucrose fatty acid ester and glycerin fatty acid monoester, and powdered liquor and / or powdered alcohol. 3. The fried fried powder according to claim 1, wherein an emulsifier having an HLB of 4.0 to 8.0 is used. 4. A starch comprising potato starch, tapioca starch,
The fried karak of any one of claims 1 to 3, which is at least one kind of starch selected from wheat starch and corn starch. 5. A starch comprising potato starch, tapioca starch,
The dried fried flour according to any one of claims 1 to 4, wherein at least one kind of starch selected from wheat starch and corn starch is used in combination with waxy corn starch. 6. The fried food of any one of claims 1 to 5, wherein the starch content is 40 to 60% by weight based on the total weight of the fried fried food. 7. The emulsifier content of 0.08 to 0.7% by weight, based on the total weight of the fried flour.
Fried flour of any one of the above. 8. The content of powdered liquor and / or powdered alcohol is 0.05 to 1.0% by weight as ethanol content based on the total weight of the fried flour.
Fried flour of any one of the above.