Manufacturing method including powder dusting for fried food

Abstract

To provide a method for manufacturing a fried food by which even with a smaller amount of dusting powder than usual, the powder is attached so as to uniformly cover the whole surface of the fried food ingredient, and it is possible to obtain the fried food having desirable appearance and texture.SOLUTION: The above problem is solved by mixing after disposing a predetermined amount of dusting powder on an upper surface and a lower surface of a lump of a collection of a plurality of kinds of fried food ingredients.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for flouring fried foods. [Background technology]

[0002] Examples of methods for producing fried foods include a method in which ingredients are seasoned and then coated with a coating of flour, and a method in which ingredients are coated with batter and then coated with a coating of flour. Various studies have been conducted to improve the texture and appearance of fried foods.

[0003] Patent Document 1 describes a method for coating fried food in which fried ingredients, whether dusted with flour or not, are immersed in a coating agent made by mixing breadcrumbs and oil with one or more of pregelatinized starch, animal or vegetable protein, emulsifier, thickener, and grain flour, and then the oil is cooled and hardened to uniformly adhere a layer of oil and breadcrumbs to the surface of the fried ingredients, thereby prolonging the texture of the fried food.

[0004] Patent Document 2 describes that fried chicken with a good, homemade appearance can be easily or mass-produced by a method for producing fried chicken, which comprises the steps of: (A) preparing a gelled batter containing at least starch and / or wheat flour, water, and a gelling agent and having a gel strength of 5 to 65 gf at 10°C, and a plurality of deep-frying ingredients; (B) mixing the gelled batter and the plurality of deep-frying ingredients so that at least two or more amorphous gelled batter nodules adhere non-uniformly to the surface of the ingredients; and (C) frying the deep-frying ingredients having the non-uniformly distributed gelled batter nodules prepared in step (B).

[0005] Patent Document 3 describes a deep-frying batter liquid to be applied to the outermost surface of deep-frying ingredients before frying, which contains starch, edible oil and fat, an emulsifier and / or a foaming agent, and water, with an edible oil content of less than 15% by mass and a viscosity of 0.2 to 12.0 Pa·s at 20°C, and describes that deep-frying with an appearance that is covered with white powder, commonly known as Tatsuta-age, can be easily produced industrially with high production efficiency. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2004-329071 [Patent Document 2] Japanese Patent Application Laid-Open No. 2007-185164 [Patent Document 3] Japanese Patent Application Laid-Open No. 2005-160312 Summary of the Invention [Problem to be solved by the invention]

[0007] These conventional techniques do not take into consideration the production of fried foods with a small amount of coating powder. To ensure that the coating powder uniformly covers the entire surface of the fried food, a large amount of coating powder is typically used. However, the excess coating powder that does not adhere to the fried food ends up being discarded and can cause contamination of the work area. Therefore, from the perspectives of production efficiency and work environment, it is preferable to use a small amount of coating powder. On the other hand, when attempting to fry with a small amount of coating powder, the moisture from the seasoning liquid or batter contained in the fried food migrates to the coating powder, causing the coating powder to clump and not adhere evenly (clump formation). Alternatively, there may be areas on the surface of the fried food that are not covered with coating powder, or even if the coating is covered, there may be areas where the fried food is visible because the amount of coating powder is small (uneven adhesion). When clumped fried food is fried, the coating portion resulting from the clumps has a hard texture and is undesirable in appearance. Furthermore, if unevenly coated ingredients are fried, the parts that are not (or have little) coated with flour will burn, compromising the taste, texture and appearance of the fried food.

[0008] An object of the present invention is to provide a method for producing fried foods in which the flour is applied evenly to the entire surface of a fried food even with less flour than usual, thereby obtaining fried foods with a desirable appearance and texture. [Means for solving the problem]

[0009] The inventor discovered that by placing a specific amount of dusting powder on the top and bottom surfaces of a mass of fried ingredients containing multiple fried ingredients and then mixing, it is possible to apply the powder so that it uniformly covers the entire surface of the fried ingredients even with less dusting powder than usual, and thus completed the present invention.

[0010] That is, the present invention includes the following aspects. [1] Steps 1 to 6 below Step 1: A step of preparing a fried seed mass in which multiple fried seeds are in contact with each other and aggregated Step 2: Placing the dusting powder (A) on the bottom of the container Step 3: A step of placing the fried seed mass from step 1 on top of the dusting powder (A) from step 2 Step 4: A step of placing dusting powder (B) on the top of the fried seed mass of Step 3 Step 5: Mixing the dusting powder (A), the fried seed mass, and the dusting powder (B) to obtain a plurality of fried seeds each coated with the dusting powder. Step 6: Deep frying the flour-coated fried ingredients A method for producing fried foods comprising the steps of: (a) preparing a fried food; and (b) preparing a fried food comprising the fried food. The method comprises: (a) preparing a fried food comprising the fried food; [2] The method for producing fried food according to [1], wherein the amount of the coating powder (A) is 2 to 98% by mass relative to the total mass of the coating powder (A) and the coating powder (B). [3] The method for producing fried food according to [1] or [2], wherein the ratio (Y / X × 100) of the top view area Y of the fried seed mass in step 3 to the top view area X of the coating powder (A) in step 2 is 300% or less. [4] A method for producing fried food according to any one of [1] to [3], wherein the ratio (Z / Y x 100) of the top view area Z of the coating powder (B) in step 4 to the top view area Y of the fried seed mass in step 3 is 30% or more. [Effects of the Invention]

[0011] According to the manufacturing method of the present invention, the entire surface of the fried food can be uniformly covered with coating powder, and fried food having a desirable appearance and a light, crispy texture can be obtained. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention comprises the following steps 1 to 6 Step 1: A step of preparing a fried seed mass in which multiple fried seeds are in contact with each other and aggregated Step 2: Placing the dusting powder (A) on the bottom of the container Step 3: A step of placing the fried seed mass from step 1 on top of the dusting powder (A) from step 2 Step 4: A step of placing dusting powder (B) on the top of the fried seed mass of Step 3 Step 5: Mixing the dusting powder (A), the fried seed mass, and the dusting powder (B) to obtain a plurality of fried seeds each coated with the dusting powder. Step 6: Deep frying the flour-coated fried ingredients The present invention relates to a method for producing fried foods comprising the above steps, wherein the total mass of the coating powder (A) and the coating powder (B) is 10 parts by mass or more per 100 parts by mass of the fried seed mass.

[0013] (1) Step 1: A step of preparing a fried ingredient mass in which multiple fried ingredients are in contact with each other and aggregated The fried ingredients in the present invention are not particularly limited, and may be, for example, meat, seafood, vegetables, beans, mushrooms, or other ingredients. These may be raw or heat-treated, and may be appropriately cut into a desired shape and size. The weight of each fried ingredient is not particularly limited, and may be, for example, 1 to 500 g, preferably 5 to 300 g, and more preferably 20 to 100 g.

[0014] A "fried seed mass" is a mass formed by contacting and aggregating multiple fried ingredients. The fried seed mass may be formed from different types of fried ingredients, but is preferably formed from the same type of fried ingredients. The number of fried ingredients forming the mass can be adjusted appropriately depending on the production scale of the fried food; for example, if produced manually, it may be 2 to 10, 10 to 50, 50 to 100, or 100 to 500, and if produced mechanically, it may be 200 or more, 500 or more, or 1000 or more. The fried seed mass preferably contains 5 to 100 fried ingredients, more preferably 10 to 30 fried ingredients.

[0015] The process of preparing the fried food mass involves bringing multiple ingredients into contact with each other to form a mass. Depending on the desired flavor, the ingredients may be seasoned or coated with a batter. When the ingredients are seasoned or coated with a batter, the term "fried food mass" refers to the collection of fried ingredients, including the seasoning liquid and batter.

[0016] There are no particular limitations on the method of seasoning, and a commonly used seasoning liquid or the like may be used depending on the type of fried food and the desired taste. The amount of seasoning liquid can be adjusted appropriately, for example, 5 to 40 parts by mass, preferably 10 to 30 parts by mass, per 100 parts by mass of the ingredients used for frying.

[0017] "Batter" refers to a liquid or paste-like substance primarily made from a starchy ingredient. Starchy ingredients include cereal flour and starch, and in the present invention, these can be used alone or in combination. The type of cereal flour is not particularly limited, and examples include wheat flour, barley flour, durum wheat flour, rye flour, rice flour, soy flour, mung bean flour, corn flour, etc. The type of starch is not particularly limited, and examples include tapioca starch, potato starch, corn starch, wheat starch, rice starch, sweet potato starch, mung bean starch, sago starch, etc., as well as unmodified starches of these waxy and high-amylose varieties, and modified starches obtained by subjecting unmodified starches to one or more modification treatments selected from gelatinization, etherification, esterification, cross-linking, oxidation, etc. Batter ingredients can also include additives such as egg powder, salt, seasonings, thickeners, spices, flavorings, and colorings, as well as coarse grains such as breadcrumbs. These powder ingredients can be mixed with water to obtain a batter.

[0018] The batter may be applied to at least a portion of the surface of the fried food. That is, depending on the type of fried food and the desired appearance of the fried food, the entire surface of the fried food may be covered with the batter, as in the case of fried chicken or fried shrimp, or the batter may be applied to only a portion of the surface of the fried food. Methods for applying the batter to the fried food include immersing the fried food in the batter, applying or spraying the batter onto the fried food, or mixing the fried food and the batter. The amount of batter can be adjusted as appropriate, for example, 5 to 50 parts by mass, preferably 10 to 30 parts by mass, per 100 parts by mass of the ingredients used as the fried food (or the seasoned ingredients if seasoned).

[0019] (2) Step 2: Placing the dusting powder (A) on the bottom of the container The coating powder of the present invention contains a starchy material as a main ingredient. Starchy materials include cereal flour and starch, and in the present invention, these can be used alone or in combination. The type of cereal flour is not particularly limited, and examples include wheat flour, barley flour, durum wheat flour, rye flour, rice flour, soy flour, mung bean flour, corn flour, etc. The type of starch is not particularly limited, and examples include tapioca starch, potato starch, corn starch, wheat starch, rice starch, sweet potato starch, mung bean starch, sago starch, etc., as well as unmodified starches of waxy and high-amylose varieties, and modified starches obtained by subjecting unmodified starches to one or more modification treatments selected from gelatinization, etherification, esterification, crosslinking, oxidation, etc. The coating powder may contain additives such as egg powder, salt, seasonings, thickeners, spices, flavorings, and colorings, as well as coarse particles such as breadcrumbs.

[0020] The container to be used is preferably one with a flat bottom, such as a flat-bottomed tray. The dusting powder (A) can be spread on the bottom of the container, and a mold such as a circle ring can be used to distribute the powder so that it covers a specific area of ​​the bottom without gaps.

[0021] In the method of the present invention, the order of step 1 of preparing a fried seed mass in which multiple fried seeds are in contact with each other and aggregated, and step 2 of placing coating powder (A) on the bottom of the container can be arbitrary, and step 2 may be performed after step 1, or step 1 may be performed after step 2.

[0022] (3) Step 3: Placing the fried seed mass from step 1 on top of the dusting powder (A) from step 2 The method of the present invention includes a step of placing a fried seed mass on top of the dusting powder (A) placed on the bottom of a container. To prevent lump formation and uneven adhesion in step 5 described below, the ratio of the top view area Y of the fried seed mass to the top view area X of the dusting powder (A) (Y / X × 100) is preferably 300% or less, more preferably 50 to 250%, even more preferably 60 to 200%, and even more preferably 70 to 180%, depending on the type and shape of the fried seed. The "top view area" refers to the area occupied by the target object as viewed from above the bottom of the container in the vertical direction. For example, when the dusting powder (A) or the fried seed mass is tightly packed, it means the area of ​​the spread, or when there are gaps, it means the area of ​​the spread excluding the gaps. The top view area can be determined by analyzing an image taken from above the bottom of the container in the vertical direction. When the dusting powder (A) or the fried seed mass is tightly packed in a mold such as a circle ring, it may be calculated as the area inside the mold.

[0023] (4) Step 4: Placing the dusting powder (B) on the top of the fried seed mass of Step 3 The method of the present invention further includes a step of placing a coating powder (B) on the top surface of the fried seed mass. From the viewpoint of preventing the formation of lumps and uneven adhesion in step 5 described below, the ratio (Z / Y x 100) of the top view area Z of the coating powder (B) to the top view area Y of the fried seed mass is preferably 30% or more, more preferably 50% or more, even more preferably 60% or more, and even more preferably 70% or more, although this depends on the type and shape of the fried seed mass.

[0024] The dusting powder (B) may be sprinkled from above the fried seed mass, or may be placed using a mold such as a circle ring to cover a specific area on the top surface of the fried seed mass without any gaps.

[0025] The composition of the dusting powder (A) used in step 2 and the dusting powder (B) used in step 4 may be the same or different. In the method of the present invention, if the total mass of the dusting powder (A) and the dusting powder (B) is 10 parts by mass or more per 100 parts by mass of the fried seed mass, it is possible to prevent lump formation and uneven adhesion in step 5 described below. In order to more reliably coat the entire surface of the fried seed mass with dusting powder while reducing the amount of dusting powder used, the total mass of the dusting powder (A) and the dusting powder (B) is preferably 15 to 80 parts by mass, more preferably 20 to 70 parts by mass, even more preferably 25 to 60 parts by mass, and even more preferably 30 to 50 parts by mass per 100 parts by mass of the fried seed mass.

[0026] The amount of dusting powder (A) relative to the total mass of dusting powder (A) and dusting powder (B) is preferably 2 to 98 mass%, more preferably 5 to 95 mass%, even more preferably 10 to 90 mass%, and even more preferably 15 to 80 mass%, from the viewpoint of preventing lump formation and uneven adhesion in step 5 described below.

[0027] (5) Step 5: Mixing the coating powder (A), the fried seed mass, and the coating powder (B) to obtain a plurality of fried seeds each coated with the coating powder. In the method of the present invention, the coating powder (A), the fried food mass, and the coating powder (B), which are arranged in this order from bottom to top, are mixed in steps 2 to 4. The mixing may be done manually or mechanically, as long as the fried food mass, which is an aggregate of multiple fried food ingredients, can be mixed to break down into individual fried food ingredients so that the surface of each fried food ingredient is entirely coated with the coating powder. Mixing is preferably done manually.

[0028] (6) Step 6: Deep frying the flour-coated fried ingredients Deep-frying may be carried out by a known method, for example, a method in which the deep-frying ingredients coated with flour are placed in an oil tank preheated to 160 to 200°C. [Example]

[0029] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0030] <Production Example 1 Production of Deep-Fried Seed Pieces (Seasoned Chicken Thigh Meat Pieces)> Chicken thighs were cut into 25g pieces. Ten chicken thighs (250g) and 50g of the seasoning liquid (see Table 1) were placed in a tumbler and tumbled until the seasoning liquid permeated the chicken thighs, yielding 300g of seasoned chicken thigh chunks (fried chunks) containing the equivalent of 10 chicken thighs.

[0031] [Table 1]

[0032] <Production Example 2 Production of Deep-Fried Chicken Coated with Mabushi Powder> (1) A 7.5 cm radius ring was placed on a flat-bottomed tray, and 30 g of dusting powder A (potato starch) was spread tightly inside the ring. At this time, no dusting powder A was spilling outside the ring. (2) An 8 cm radius ring was placed on the outside of a 7.5 cm radius ring so that they were roughly concentric, and the 7.5 cm radius ring was removed upward. 300 g of the seasoned chicken thigh chunks (a collection of 10 chicken thighs) obtained in Production Example 1 were placed on top of the dusting powder A inside the 8 cm radius ring. When viewed from above, the chicken thigh chunks had roughly the same shape as the 8 cm radius ring and were slightly arched. (3) A 7.5 cm radius ring was placed inside an 8 cm radius ring so that they were approximately concentric, and 60 g of coating powder B (potato starch) was sprinkled on the seasoned chicken thigh meat chunks inside the 7.5 cm radius ring from approximately the upper center when viewed from above. The entire top surface of the seasoned chicken thigh meat chunks inside the 7.5 cm radius ring was covered with coating powder B, and no part of the top surface of the seasoned chicken thigh meat chunks outside the 7.5 cm radius ring was covered with coating powder B. (4) After removing the two rings upward, the coating powder A, the seasoned chicken thigh chunks, and the coating powder B were mixed together. At this time, the seasoned chicken thigh chunks (10 pieces) were mixed so as to break them into individual pieces of seasoned chicken thigh meat, and the surface of each piece of seasoned chicken thigh meat (single piece) was entirely coated with the coating powder (coating powder A + coating powder B). (5) Each seasoned chicken thigh (single piece) was placed in an oil tank preheated to 170°C and deep-fried at 170°C for 5 minutes (turning over as needed when it floated to the surface) to produce deep-fried chicken thighs.

[0033] <Evaluation Example 1 Sensory Evaluation of Deep-Fried Food> The appearance and texture of the resulting fried foods were subjected to a sensory evaluation by 10 experienced panelists according to the evaluation criteria in Tables 2 and 3.

[0034] In the texture evaluations in Table 2, "crispy" means that the fried chicken thigh meat is evenly coated with batter and has an overall crispy texture, while "hard" means that the chicken thigh meat is partially overcooked due to uneven coating of the batter and / or the formation of clumps of batter resulting in a crunchy, crunching texture due to the formation of fried dumpling-like solids.

[0035] In the appearance evaluation in Table 3, "uneven adhesion" refers to burnt spots on the surface of the fried food caused by uneven adhesion of the coating powder, and "lump formation" refers to solid, brittle pieces on the surface of the fried food caused by clump formation of the coating powder.

[0036] [Table 2]

[0037] [Table 3]

[0038] <Evaluation Example 2 Measurement of Ratio of Top View Area> The top view area of ​​dusting powder A placed in the flat-bottomed tray was defined as X, the top view area of ​​the fried seed mass as Y, and the top view area of ​​dusting powder B placed on top of the fried seed mass as Z. When the dusting powders were tightly packed inside the circle ring, each was calculated from the radius of the circle ring. When the amount of dusting powder A or B was small and did not spread over the entire area inside the circle ring, a digital camera image was taken from a position 50 cm vertically above the bottom of the flat-bottomed tray, and the top view areas X and Z were determined using image analysis software (ImageJ). The ratios of the top view areas (Y / X*100 and Z / Y*100) were rounded to the nearest integer.

[0039] <Test Example 1 Examination of Total Amount of Mabushi Powder and Ratio of Mabushi Powder A in Production of Deep-Fried Chicken Coated with Mabushi Powder> Fried chicken thighs were produced according to Production Example 2, except that the amounts of Coating Powder A and Coating Powder B shown in Tables 4 to 6 were used, and evaluated according to Evaluation Examples 1 and 2. The amounts of Coating Powder A and B were converted into values ​​per 100 parts by mass of the fried base block (seasoned chicken thigh block). The results are shown in Tables 4 to 6.

[0040] In the Examples, by sandwiching the ingredients between coating powder A and coating powder B, the coating was evenly applied to the entire surface even with a small total amount of flour, resulting in a crispy texture and fried foods with fewer burnt or lumpy solids caused by uneven coating. In the Examples, the total amount of coating powder A and coating powder B ranged from 12 to 60 parts by mass per 100 parts by mass of the fried ingredients, and the proportion of coating powder A in the coating powder was 2.5 to 97.5% by mass. In Comparative Examples 1 and 2, where the total amount of coating powder was 4 parts by mass, the amounts of coating powder A (lower flour) and coating powder B (upper flour) were insufficient, and the finished fried foods had uneven coating of the coating, lumps, and a rough, hard texture. Furthermore, although not shown in the table, when the total amount of dusting powder exceeded 60 parts by mass, the amount of dusting powder adhering to the fried ingredients reached an upper limit, and the texture and appearance of the fried food remained constant. However, the increased amount of dusting powder used resulted in wasted material and led to undesirable soiling of the work area.

[0041] [Table 4]

[0042] [Table 5] *: Because the amount of dusting powder A or dusting powder B was small, the area was determined by image analysis and the ratio of the top view area was calculated.

[0043] [Table 6] *: Because the amount of dusting powder A or dusting powder B was small, the area was determined by image analysis and the ratio of the top view area was calculated.

[0044] <Test Example 2 Area Comparison of Mabushi Powder in Contact with Deep-Fried Seed Pieces> Fried chicken thighs were produced according to Production Example 2, except that the radius of the ring and the amounts of coating powder A and coating powder B were changed as shown in Table 7, and evaluated according to Evaluation Examples 1 and 2. The amounts of coating powder A and B were converted into values ​​per 100 parts by mass of the fried starting material (seasoned chicken thigh chunks). The results are shown in Table 7.

[0045] In all of the examples in which the top view area X of the coating powder A was changed so that the top view area Y of the fried seed mass placed on top of it was in the range of 71 to 256% of the top view area X of the coating powder A after it was placed, fried foods with excellent appearance and texture were obtained, and it was observed that the smaller the Y / X value, the better the results.

[0046] On the other hand, in all examples where the top view area Z of the coating powder B placed on the fried seed mass was varied within the range of 39 to 88% of the top view area Y of the fried seed mass, fried foods with excellent appearance and texture were obtained, and it was observed that the larger the Z / Y value, the better the results.

[0047] [Table 7]

[0048] <Production Example 3 Production of Deep-Fried Chicken Coated with Mabushi Powder and Batter> A batter liquid was obtained by adding 100 parts by mass of water to 100 parts by mass of the batter mix powder having the composition shown in Table 8 and mixing. 300 g of the seasoned chicken thigh meat chunks obtained in Production Example 1 (equivalent to 10 chicken thighs) were placed in a flat-bottomed tray and mixed with 40 g of batter liquid, resulting in 340 g of battered chicken thigh meat chunks. Deep-fried chicken thigh meat was produced according to Production Example 2, except that 340 g of battered chicken thigh meat chunks were used instead of 300 g of seasoned chicken thigh meat chunks, and 34 g of coating powder A and 68 g of coating powder B were used.

[0049] [Table 8]

[0050] <Test Example 3 Examination of Total Amount of Mabushi Powder and Ratio of Mabushi Powder A in Production of Deep-Fried Chicken Coated with Mabushi Powder and Batter> Fried chicken thighs were produced according to Production Example 3, except that the amounts of coating powder A and coating powder B shown in Table 9 were used, and evaluated according to Evaluation Examples 1 and 2. The amounts of coating powder A and B were converted into values ​​per 100 parts by mass of the fried base block (battered chicken thigh block). The results are shown in Table 9.

[0051] Fried foods were produced using battered fried chicken thigh chunks with varying amounts of coating powder A and coating powder B. Fried foods with excellent appearance and texture were obtained for all examples using different amounts of coating powder (30 or 60 parts by mass per 100 parts by mass of battered chicken thigh chunks) and with different ratios of coating powder A in the coating powder (16.7 to 83.3% by mass).

[0052] [Table 9]

[0053] <Test Example 4 Area Comparison of Mabushi Powder in Contact with Deep-Fried Seed Pieces with Batter> Fried chicken thighs were produced according to Production Example 3, except for changing the radius of the ring as shown in Table 10, and evaluated according to Evaluation Examples 1 and 2. The amounts of coating powders A and B were converted into values ​​per 100 parts by mass of the fried base block (battered chicken thigh block). The results are shown in Table 10.

[0054] In all of the examples where a fried seed block with batter was used and the arrangement of coating powder A was changed so that the top view area Y of the fried seed block placed on top of it was in the range of 71 to 256% of the top view area X after the coating powder A was placed, fried foods with excellent appearance and texture were obtained. Also, in all of the examples where the arrangement of coating powder B was changed so that the top view area Z of the fried seed block placed on top of it was in the range of 39 to 100% of the top view area Y of the fried seed block, fried foods with excellent appearance and texture were obtained.

[0055] [Table 10]

[0056] <Test Example 5 Number Comparison of Deep-Fried Seeds> Fried chicken was produced according to Production Example 3, except that the number of chicken thighs, weight of the seasoned chicken thigh chunks (amount of seasoning liquid), amount of batter liquid, amount of coating powder A and coating powder B, and radius of the ring ring were changed as shown in Table 11, and evaluated according to Evaluation Examples 1 and 2. The amounts of battered chicken thigh chunks and coating powders A and B were converted to per 100 parts by mass of battered chicken thigh chunks. The results are shown in Table 11.

[0057] The number of fried ingredients was varied from 5 to 100, and fried foods with good appearance and texture were obtained.

[0058] [Table 11]

[0059] <Test Example 6 Type Comparison of Deep-Fried Seeds> Fried foods were produced using the food ingredients cut into bite-sized pieces listed in Table 12. For shrimp and octopus, the ingredients were seasoned according to Production Example 1, and then fried foods were produced according to Production Example 3 (340 g of fried seed block (250 g of ingredients + 50 g of seasoning liquid + 40 g of batter)). For carrots, beets, eggplant, and okra, fried foods were produced according to Production Example 3 without seasoning (340 g of fried seed block (300 g of ingredients + 40 g of batter)). For each ingredient, fried foods were produced using 60 parts by mass of coating powder A and 0 parts by mass of coating powder B per 100 parts by mass of the fried seed block, and the texture and appearance were evaluated as 3 points each. The results are shown in Table 12.

[0060] With all of the ingredients tested (Examples 33 to 38), fried foods with very favorable appearance and texture were obtained.

[0061] [Table 12]

Claims

1. The following steps 1 to 6 Step 1: A step of preparing a fried seed mass in which a plurality of fried seeds are in contact with each other and aggregated Step 2: Placing dusting powder (A) on the bottom of the container Step 3: Placing the fried seed mass of step 1 on top of the dusting powder (A) of step 2 Step 4: A step of placing dusting powder (B) on the top surface of the fried seed mass of Step 3 Step 5: Mixing the dusting powder (A), the fried seed mass, and the dusting powder (B) to obtain a plurality of fried seeds each coated with the dusting powder. Step 6: Deep frying the flour-coated fried ingredients A method for producing fried foods comprising the steps of: (A) preparing a fried food; and (B) preparing a fried food comprising the fried food. The method comprises: (A) preparing a fried food comprising the fried food;

2. The method for producing fried foods according to claim 1, wherein the amount of the coating powder (A) is 2 to 98% by mass relative to the total mass of the coating powder (A) and the coating powder (B).

3. 3. The method for producing fried food according to claim 1 or claim 2, wherein the ratio (Y / X x 100) of the top view area Y of the fried seed mass in step 3 to the top view area X of the dusting powder (A) in step 2 is 300% or less.

4. 3. The method for producing fried food according to claim 1 or claim 2, wherein the ratio (Z / Y x 100) of the top view area Z of the coating powder (B) in step 4 to the top view area Y of the fried seed mass in step 3 is 30% or more.

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