PROBLEM TO BE SOLVED: To solve problems that the moisture in an ingredient material migrates to a coating and a crispy feeling of the coating and a juicy feeling of the ingredient material are lowered with time in the case of a daily dish for takeout of a usual fried food due to the passage of a long time to eating by a consumer and further problems that the crispy feeling of the coating and the juicy feeling of the ingredient material are lowered because steam is generated from the ingredient material during heating to cause moisture absorption of the coating when the food is heated in a microwave oven and eaten and the stickiness of the coating and dryness of the ingredient material further become serious with the passage of time after heating and to provide both a quality improver for the fried food having good fluidity or powder mixing suitability and capable of sustaining the crispy feeling of the coating and holding the juicy feeling of the ingredient material even after the passage of time after frying or heating with the microwave oven and the fried food using the quality improver.SOLUTION: This quality improver for the fried food is obtained by including a powder in which a fine powder having &le20 &mum average particle diameter sticks to a powder having &ge20 &mum average particle diameter to be a core.COPYRIGHT: (C)2003,JPO【課題】 通常フライ食品は、テイクアウトの惣菜では消費者が食するまでに長時間経過するため、具材の水分が衣に移行し衣のサクサク感、具材のジューシー感が経時的に低下する。また、電子レンジで加熱して食する場合は、加熱中に具材から水蒸気が発生し衣が吸湿するため衣のサクサク感、具材のジューシー感が低下し、更に加熱後時間の経過と共に衣のべとつきや具材のぱさつきがひどくなるという問題があった。本発明は、流動性や粉体混合適性が良好で、フライ後または電子レンジ加熱後に時間が経過しても衣のサクサク感を持続させると共に、具材のジューシー感を保持することができるフライ食品用品質改良剤及びこれを用いたフライ食品を提供することを目的とする。【解決手段】 平均粒子径が20μm以下の微粉末が、平均粒子径が20μm以上のコアとなる粉末に付着している粉末を含有させることにより上記課題を解決する。
