[Topic] in order due to superheated steam heating fly, the robe constituent which is suited for the production of the food (the batter liquid, the bread crumbs) it offers, the sakusaku impression and the sponge dough of the robe is tasty superheated steam the bread crumbs which are processed it is attached low the calorie which is achieved together in the manner which produces the non fly food, maintains the sakusaku impression of the non fly food, it offers the manner which prevents falling off of the bread crumbs.[Settlement means] in the food which administers the moist heat treatment, the batter liquid, after making the sequence of the bread crumbs come in contact, being production manner of the non fly food which is heated with superheated steam, after heating to the bread crumbs including the oil and fat, it features that it mixes with the cheese.[課題] 過熱水蒸気加熱によるフライ様食品の製造に適した衣組成物(バッター液、パン粉)を提供し、衣のサクサク感と中種のおいしさが共に達成された低カロリーなノンフライ食品を製造する方法において、過熱水蒸気加工されるパン粉付きノンフライ食品のサクサク感を維持し、パン粉の脱落を防止する方法を提供する。[解決手段] 湿熱処理を施した食材に、バッター液、パン粉の順に付着させた後に、過熱水蒸気で加熱するノンフライ食品の製造方法であって、パン粉に油脂を加えて加熱した後に、チーズと混合することを特徴とする。
