PROBLEM TO BE SOLVED: To provide a frying flour for non fried foods, capable of improving the texture of non-fried foods.SOLUTION: A specific kind of emulsifier includes an organic acid monoglyceride having an HLB of 5 to 10 such as succinic acid monoglyceride and diacetyl tartaric acid monoglyceride. A granular vegetable protein raw material containing 40 to 70 wt.% vegetable protein by dry weight is prepared with an extruder, containing the emulsifier in an amount of 0.7 to 3 wt.% by dry weight. The granular vegetable protein raw material is then appropriately pulverized and added to a frying flour for non fried foods, in an amount of 10 to 50 wt.%. The non fried foods obtained by using the frying flour has a substantially improved texture.COPYRIGHT: (C)2015,JPO&INPIT【課題】ノンフライ食品の食感を改善することが出来るノンフライ食品用唐揚げ粉を提供する。【解決手段】コハク酸モノグリセライド、ジアセチル酒石酸モノグリセライドといった、HLBが5~10の有機酸モノグリセリドなどの特定種類の乳化剤を乾燥重量で0.7~3重量%含有させて、押出成形機で調製された植物性蛋白質を乾燥重量で40~70重量%含有する、粒状植物性蛋白素材を、適宜粉砕して、10~50重量%ノンフライ食品用唐揚げ粉に添加する。それを用いて得られたノンフライ食品は、食感が大きく改善された。【選択図】なし
