Method for producing processed food for fried chicken food

Abstract

[Problem] The present invention addresses the problem of providing a processed food product production method for batter-fried food, the method including coating a fragile filling with a coating material and then cooking the same by frying. In this method, the filling is prevented from falling apart and the coating material is easily and uniformly coated onto the filling. [Solution] In the present invention, freezing is performed such that a product temperature when a filling is coated with a batter liquid is not more than -3°C. Adjustment is performed such that the freezing temperature of the batter liquid is not more than -1°C and the product temperature when the filling is coated with the batter liquid is not more than +3°C. After the batter liquid is coated onto the filling, a coating material is applied, and as a result, even when a mixer or a powder mixing means is used, the filling is prevented from falling apart when the coating material is applied, and thus the coating material is applied onto the filling easily and uniformly.

Description

Technical Field

[0001] The present invention relates to a method for producing processed food for fried coated food.

Background Art

[0002] Conventionally, fried coated foods with a coating adhering around a core, such as tempura, karaage, fried chicken, chicken nuggets, and croquettes, are known. These foods include those that adhere a coating to the core by frying after adhering a batter liquid like tempura, those that fry after adhering a coating material such as wheat flour that becomes the coating directly to the core like karaage, and those that fry after adhering a coating material such as breadcrumbs that becomes the coating after adhering a batter liquid like croquettes.

[0003] By the way, as a method for producing fried coated foods such as karaage, in which a batter liquid is adhered to a core and then a coating material such as wheat flour is adhered and fried, the technique of Patent Document 1 is known. The technique of Patent Document 1 aims to provide a batter that can achieve both a preferable texture and appearance of the coating in oil-fried foods cooked by microwave (microwave oven). It is a batter for oil-fried foods containing at least one saccharide selected from cereal flour, oligosaccharides of 3 to 9 sugars, and dextrin with a saccharification rate of less than 10, solid fat, thickener, and egg white. The mass ratio of solid fat to cereal flour (solid fat / cereal flour) in the batter is 0.55 to 3.80, and the mass ratio of moisture to cereal flour (moisture / cereal flour) is 0.85 to 1.90. Although there is a description in the technique of Patent Document 1 that saccharides such as oligosaccharides are used in the batter liquid, there is no description about freezing the core or the freezing temperature of the batter liquid.

[0004] Also, as dried fried coated foods obtained by further drying fried coated foods, the techniques of Patent Document 2 and Patent Document 3 are known.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Re-Published Japanese Translation of PCT International Publication WO2018 / 181749 [Patent Document 2] Japanese Unexamined Patent Application Publication No. 2000-23625 [Patent Document 3] Japanese Examined Patent Application Publication No. 5-44251 [Summary of the Invention] [Problems to be Solved by the Invention]

[0006] An object of the present invention is to provide a method for producing a processed food for fried coated food, which is used for fried coated food obtained by attaching clothing material to a middle seed and then frying, while preventing the middle seed from breaking and enabling the clothing material to be uniformly attached to the middle seed simply. [Means for Solving the Problems]

[0007] As a result of studying a method for simply and uniformly attaching a clothing material such as wheat flour to a middle seed in a fried coated food such as deep-fried food, the inventors of the present invention found that, in the case of a formed food such as a middle seed that is a formed food of minced meat or a tissue-like plant protein processed food formed from minced meat or tissue-like plant protein, when attempting to simply attach the clothing material to the middle seed by steps such as stirring with a pin mixer or powder mixing, there was a problem that the middle seed, which is a formed product, would break. As a result of intensive research, the present invention was achieved.

[0008] That is, a method for producing a processed food for fried coated food, comprising a step of attaching a batter liquid to a middle seed and a step of attaching a clothing material to the middle seed to which the batter liquid has been attached, wherein the middle seed is frozen at a product temperature at the time of attaching the batter liquid of -3 °C or lower, and the freezing temperature of the batter liquid is -1 °C or lower and 3 °C or lower than the product temperature of the middle seed at the time of attaching the batter liquid.

[0009] Further, the product temperature of the middle seed at the time of attaching the batter liquid in the method for producing a processed food for fried coated food according to the present invention is more preferably -4 °C or lower.

[0010] In addition, it is preferable that the batter liquid for the processed food for fried coated food according to the present invention contains at least one of monosaccharides, disaccharides, oligosaccharides, dextrins, and sugar alcohols as a freezing point depressant.

[0011] In addition, it is preferable that at least one of wheat flour, egg white powder, and soy protein powder is contained in at least one of the batter liquid or the coating material of the method for producing a processed food for fried coated food according to the present invention.

[0012] In addition, the method for producing a processed food for fried coated food according to the present invention is particularly effective when the sponge is a molded product.

[0013] In addition, by frying the processed food for fried coated food produced by the method for producing a processed food for fried coated food according to the present invention, a method for producing a fried coated food can be provided.

[0014] In addition, by freezing the processed food for fried coated food produced by the method for producing a processed food for fried coated food according to the present invention and performing freeze-drying under reduced pressure, a method for producing a dried fried coated food can be provided.

[0015] In addition, by further drying the fried coated food produced by the method for producing a fried coated food according to the present invention, a method for producing a dried fried coated food can be provided.

Advantages of the Invention

[0016] According to the present invention, when producing a processed food for fried coated food used for a fried coated food in which a coating material is attached to a fragile sponge and then fried, it is possible to provide a method for producing a processed food for fried coated food in which the breakage of the sponge is prevented and the coating material easily and uniformly adheres to the sponge. In addition, it is possible to provide a method for producing a processed food for fried coated food in which the coating material can be easily attached to the sponge even if the sponge is not easily broken.

Brief Description of the Drawings

[0017]

Figure 1

Figure 2

Figure 3

Figure 4

MODE FOR CARRYING OUT THE INVENTION

[0018] Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

[0019] (Sponge) As the sponge material of the fried food according to the present invention, there is no particular limitation as long as it is solid and can be fried. Materials such as meats, seafoods, vegetables, mushrooms, eggs, processed foods such as cheese and tofu, and tissue-like vegetable proteins produced by extruding soy protein powder can be used. These materials may be used as sponges as they are or after being cut, or a molded product obtained by mixing them with materials such as flour, starch, eggs, egg white powder, soy protein powder, glucomannan, and methylcellulose that are mashed or joined together can also be used as a sponge. These molded products may be heat-solidified by heat treatment such as steaming or boiling and then used as molded products, or may be frozen without heating and used as molded products. In addition, flavoring materials can also be used, and flavoring can be performed by dipping or mixing.

[0020] When the core material uses materials such as meat, fish and shellfish, vegetables, and mushrooms as they are or after cutting them, the core material will not collapse even if a powdery material such as wheat flour used as a coating material is attached by a pin mixer or powder mixing. For example, in the case of deep-fried chicken, in order to attach wheat flour to a large amount of chicken at once, seasoned chicken and wheat flour can be mixed with a pin mixer, or chicken and wheat flour can be put into a large plastic bag and strongly stirred for powder mixing to uniformly attach wheat flour serving as a coating to the chicken. However, for example, when using soft materials such as tofu, meatballs, or meat-like foods obtained by heat-molding tissue-like vegetable proteins together with a binder as the core material, care must be taken so that the core material does not break when attaching a coating material such as wheat flour, and it is difficult to attach a large amount of coating material to the core material at once.

[0021] Therefore, the core material according to the present invention is frozen before attaching the batter liquid described below. There is no particular limitation on the freezing method. For example, not only commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick-freezing chambers, and brine type flexible freezers, but also general commercial and household freezers can be applied. For freezing, for example, rapid freezing may be performed using a quick-freezing chamber at about -35°C, or it may be placed in a commercial -18°C freezer for freezing. By freezing, the core material is less likely to break even when a coating material such as wheat flour is attached by a pin mixer or powder mixing.

[0022] The core material according to the present invention has a product temperature at the time of attaching the batter liquid of -3°C or lower. If the temperature is higher than -3°C, the core material is easily thawed, the core material dissolves when the batter liquid is attached, and the core material is likely to break when a coating material is attached by a pin mixer or powder mixing. More preferably, it is -4°C or lower, and even more preferably -5°C or lower. Also, the product temperature of the core material according to the present invention refers to the temperature at the center of the core material. The measurement method may be to insert a thermometer into the center of the core material for measurement. Also, if the product temperature of the core material becomes too low, it is necessary to lower the freezing temperature of the batter liquid described below, so it is necessary to add a large amount of a freezing point depressant such as sugar alcohol to the batter liquid. Therefore, the product temperature of the core material at the time of attaching the batter liquid is preferably -10°C or higher.

[0023] Regarding the temperature of the intermediate dough according to the present invention, there is no problem even at the temperature during the temperature drop during freezing or the temperature rise during thawing. However, since a temperature difference may occur between the center and the surface, for example, it is preferable to freeze in a freezer set at -3 to -10°C from the beginning, or to adjust so that the overall temperature becomes uniform by putting something that has been frozen and stored at -18°C or lower into a freezer set at -3 to -10°C.

[0024] (Batter liquid) As the material used for the batter liquid according to the present invention, there is no particular limitation, but it is necessary to adjust the freezing temperature of the batter liquid so that the temperature of the batter liquid is -1°C or lower and the temperature of the intermediate dough when the batter liquid adheres is +3°C or lower. Therefore, a freezing point depressant for lowering the freezing point of the batter liquid is added. Examples of the freezing point depressant for the batter liquid according to the present invention include monosaccharides, disaccharides, oligosaccharides, dextrin, sorbitol, glycerin, and sugar alcohols such as reduced starch syrup, and sodium chloride. Among these, glucose and sugar alcohols are preferable because they can efficiently lower the freezing point of the batter liquid. Note that these freezing point depressants are not limited to one and can be used in combination of a plurality.

[0025] The degree of freezing point depression varies depending on the freezing point depressant used, but it is necessary to add at least 18% by weight or more of these freezing point depressants to the solution. Since adding a large amount of the freezing point depressant affects the taste and the viscosity of the batter liquid, the addition amount of the coagulant is preferably 50% by weight or less.

[0026] Regarding the measurement of the freezing temperature of the batter liquid according to the present invention, the batter liquid may be placed in a freezer at -20°C, a thermometer may be pointed, and the freezing temperature may be measured by measuring over time. Regarding the measurement method, the temperature at the time when the temperature becomes constant (for 10 minutes or more) as in the case of the batter liquid 2 (T2Brix26.6 in the figure) used in the following example shown in Figure 1 is used as the freezing temperature. However, when supercooling during freezing occurs as in the case of the batter liquid 4 (T4Brix43.4 in the figure), the temperature at which the temperature rise after the release of supercooling stops is used as the freezing temperature.

[0027] As other materials for the batter liquid, as materials for binding the levain and the coating material, it is preferable to add starch-based materials such as flour and starch, and protein-based materials such as egg white powder and soy protein powder. In addition, seasonings such as salt, soy sauce, and sodium glutamate for seasoning, flavors and pigments for flavoring and coloring, and emulsified oil can be added. Regarding starch-based materials such as flour and starch, and protein-based materials such as egg white powder and soy protein powder, if these materials are contained in the coating material, it is not necessarily required to be contained in the batter liquid, but it is preferable because the binding property between the coating material and the levain increases when contained in the batter liquid.

[0028] The batter liquid is prepared by adding water to the above-mentioned freezing point depressant and other materials, stirring well, and homogenizing. The temperature of the batter liquid is not particularly limited, but if it is too high, the levain will be likely to dissolve, so it is preferably adjusted to 20°C or lower, more preferably 10°C or lower.

[0029] (Coating) As the material for the coating (coating material) according to the present invention, a powdery material is preferable, and examples include starch-based powders such as flour and starch, protein-based powders such as egg white powder and soy protein powder, and breadcrumb powders with fine particle size of dried breadcrumbs. It is possible to use deep-fried balls and breadcrumbs with large particle size as the coating material, but when using these coating materials, it becomes difficult to attach the coating material to the levain by a pin mixer or powder mixing.

[0030] As other coating materials, pigment powders, flavor powders for seasoning, etc. can be added. The above-mentioned coating materials can be used alone or in combination.

[0031] (Manufacture of Processed Foods for Deep-Fried Coated Foods) First, attach the batter liquid to the frozen pre-ferment described above. The attachment method is not particularly limited. The frozen pre-ferment may be immersed in the batter liquid for attachment, or conversely, the batter liquid may be added to the frozen pre-ferment and stirred and mixed with a pin mixer or the like for attachment. At this time, if the freezing temperature of the batter liquid is higher than the product temperature of the pre-ferment +3°C when the batter liquid is attached, the batter liquid will freeze. If the batter liquid freezes, the attachment of the coating material will become uneven in the subsequent process.

[0032] Next, after evenly attaching the batter liquid to the surface of the pre-ferment, attach the coating material to the surface of the batter liquid to obtain a processed food for fried coated food. The attachment method is not particularly limited. For example, the pre-ferment with the batter liquid attached is placed in the spread coating material to evenly attach the coating material to the surface of the batter liquid, or when the batter liquid is stirred and attached with a pin mixer or the like, the coating material can be evenly attached to the surface of the batter liquid by dropping the coating material into the pin mixer while stirring the coating material. Also, by putting the pre-ferment with the batter liquid attached into a plastic bag containing the coating material and mixing the powder, the coating material can be evenly attached to the surface of the batter liquid. The processed food for fried coated food with the coating material attached can be directly used for frying, but can also be stored by freezing again at this stage, and can also be sold as a processed food for fried coated food for home or commercial use. However, for those with a low freezing temperature of the batter liquid, attention is required because the batter liquid may melt due to the temperature rise in the freezer during storage.

[0033] (Method for manufacturing fried coated food) The processed food for fried coated food with the coating material attached can be made into a fried coated food by frying. The frying conditions vary depending on the material of the pre-ferment and the like, but it may be fried in frying oil adjusted to 130 - 200°C.

[0034] Regarding frying oil, there is no particular limitation as long as it is edible oil. For example, vegetable oils such as rapeseed oil, polished rice bran oil, soybean oil, palm oil, and corn oil, animal oils such as lard, or their hydrogenated oils, transesterified oils, etc. can be used alone or in combination.

[0035] After the fried coated food is fried and excess oil is removed and the heat is removed, it may be eaten directly as the fried coated food, or it may be frozen and used as a frozen fried coated food. When freezing, similar to the freezing method for the intermediate dough, for example, not only commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick-freezing chambers, and brine type flexible freezers, but also general commercial and household freezers can be applied. Freezing is preferably carried out, for example, using a quick-freezing chamber at about -35°C for quick-freezing.

[0036] (Method for producing dried fried coated food) Also, the fried coated food produced by the method for producing a fried coated food of the present invention may be made into a dried fried coated food by freezing and further drying by vacuum freeze-drying as described in Patent Documents 2 and 3. The vacuum freeze-drying conditions are not particularly limited, and it may be dried at a degree of vacuum and shelf heating temperature such that the frozen product does not thaw. As a preferable range, it may be dried so that the degree of vacuum is 1.5 torr or less, the shelf heating temperature is 90°C or less, and the moisture after drying is 1 to 7% by weight. Since it becomes easily broken if it is dried too much, if necessary, a humidity adjustment treatment may be performed after drying to adjust the moisture. Note that without insisting on vacuum freeze-drying, a dried fried coated food may be produced by drying such as hot air drying or microwave drying.

[0037] Also, as another method for the method for producing a dried fried coated food of the present invention, a processed food for fried coated food produced by the present invention is frozen and vacuum-fried in oil under reduced pressure at 80 to 100°C and -0.08 to -0.12 MPa to obtain a dried fried coated food.

[0038] The dried fried clothing food according to the present invention can be used not only as a material for instant foods to be restored with hot water such as instant soups and instant noodles, but also can be eaten directly as a snack.

[0039] The following examples are given to explain this embodiment in more detail.

Examples

[0040] <Experiment 1> Relationship between the temperature of the sponge and the temperature of the batter To 16 parts by weight of texturized vegetable protein (New Fujinic (registered trademark) 59, manufactured by Fuji Oil Co., Ltd.) obtained by extruding soy protein powder with an extruder as a sponge and rehydrating with 33.7 parts by weight of water, 0.3 part by weight of glucomannan treated with alkali as a gelling agent rehydrated with 12 parts by weight of water was added, and it was stirred well. Then, as a liquid, a mixture of 6 parts by weight of soy sauce, 1 part by weight of mirin, 1.5 parts by weight of rapeseed oil, and 15 parts by weight of water was added and stirred well. Finally, as a powder, a mixture of 7 parts by weight of soy protein powder, 2 parts by weight of egg white powder, 1.5 parts by weight of salt, 1 part by weight of sodium glutamate, 0.5 part by weight of pepper, 0.5 part by weight of sugar, 1.5 parts by weight of garlic, and 0.5 part by weight of ginger was added and stirred well to prepare a dough. The formulation of the dough is shown in Table 1 below.

[0041]

Table 1

[0042] After the prepared dough was molded to a thickness of 30 mm, it was heated with a steamer set at an internal temperature of 85 °C for 30 minutes. After cooling, it was cut into 15 mm x 10 mm x 7 mm and stored in a low-temperature storage set at 4 °C, 0 °C, -3 °C, -4 °C, -5 °C, -6 °C, -9 °C overnight to adjust the product temperature, and sponges 1 to 7 (meat-like protein processed foods) were obtained.

[0043] Next, batter liquid was prepared. The batter liquid materials adjusted to the formulation shown in Table 2 below were thoroughly stirred to obtain Batter Liquids 1 to 4. As the freezing point depressant, reduced starch syrup (manufactured by S&E (registered trademark) 600 Product Food Science Co., Ltd.), which is a sugar alcohol, was used. The batter liquid was stored in a refrigerator at 4°C, and after cooling, it was stirred again at the time of use to be homogenized before use.

[0044] For Batter Liquids 1 to 4, they were placed in a freezer at -20°C, and the freezing temperature was measured. The freezing temperature was measured by using a data logger thermometer (CENTER521 manufactured by Sato Shoji Co., Ltd.) to confirm the temperature change over time. Batter Liquids 1 to 4 were measured with a Brix meter to measure the Brix concentration. The formulations, freezing temperatures, and Brix concentrations of Batter Liquids 1 to 4 are shown in Table 2 below.

[0045]

Table 2

[0046] The materials listed in Table 3 were mixed in powder form to obtain clothing materials.

[0047]

Table 3

[0048] (Test Example 1) to (Test Example 22) As shown in Table 4 below, the sponge and the batter liquid were selected. 300 g of the sponge was put into a mixer (KSM5WH manufactured by Kitchen aid), and while stirring, 24 g of the batter liquid was added and stirred for 40 seconds. Further, 60 g of the clothing material was added and stirred for 30 seconds to produce a processed food for fried clothing food.

[0049]

Table 4

[0050] For this processed food for fried chicken, the adhesion condition (visual inspection) of the coating, the measurement of the yield, and the evaluation of the degree of damage to the intermediate product were carried out. For the evaluation of the adhesion condition (visual inspection) of the coating, those with a homogeneous adhesion of the coating material were marked as ○, and those with patchy adhesion of the coating were marked as ×. Note that for those with patchy adhesion of the coating, the batter liquid was frozen.

[0051] Also, the method for measuring the yield was to sieve the intermediate product with the coating material attached through a 6.7-mm mesh sieve, and divide the weight remaining on the sieve by the weight of the original intermediate product, which was 300 g. For the evaluation of the degree of damage to the intermediate product, a yield of less than 45% was marked as × (not acceptable), a yield of 45% or more and less than 60% was marked as △ (acceptable), a yield of 60% or more and less than 75% was marked as ○ (good), and a yield of 75% or more was marked as ◎ (best). Note that for those marked as × (batter liquid frozen) in the evaluation of the adhesion condition (visual inspection) of the coating, the measurement of the yield and the evaluation of the degree of damage to the intermediate product were not carried out.

[0052] The evaluation results of the adhesion condition (visual inspection) of the coating are shown in Table 5 below, the measurement results of the yield are shown in Table 6 below, and the evaluation results of the degree of damage to the intermediate product are shown in Table 7 below.

[0053]

Table 5

[0054]

Table 6

[0055]

Table 7

[0056] As shown in Test Examples 1 to 8, in the test groups at 4°C and 0°C where the temperature of the intermediate product was not frozen, as shown in Figure 2 (Test Example 1), the coating material adhered to the intermediate product homogeneously, but the damage to the intermediate product was large, and the evaluation of the degree of damage to the intermediate product was not acceptable (×).

[0057] On the other hand, by freezing the sponge and setting the product temperature to -3°C, the yield was improved as shown in Test Examples 10, 11, and 12 and was generally acceptable. However, in Test Example 9 using Batter Liquid 1 with a freezing point of -0.9°C for the batter liquid, the batter liquid froze on the surface of the sponge, and as shown in Figure 3 (Test Example 9), the coating material adhered unevenly.

[0058] In Test Examples 10 to 15, 17 to 19, 20, and 22 where the batter liquid did not freeze and the coating material adhered homogeneously, as shown in Figure 4 (Test Example 19), the coating material adhered homogeneously even when the product temperature of the sponge was low. Regarding the yield, the lower the product temperature of the sponge, the higher it was. It is considered that the product temperature of the sponge is preferably -4°C or lower, more preferably -5°C or lower. However, when the product temperature of the sponge reaches -9°C, a large amount of reduced starch syrup (sugar alcohol), which is a freezing point depressant, needs to be added to the batter liquid to prevent the batter liquid from freezing, which affects the taste. Therefore, it is considered that the product temperature of the sponge is preferably -10°C or lower even if it is low.

[0059] In Test Examples 9, 16, and 21 where the batter liquid froze, the coating material did not adhere homogeneously, and the evaluation of the coating condition (visual inspection) of the clothes was ×. Therefore, it is preferable to add a freezing point depressant so that the batter liquid does not freeze according to the product temperature of the sponge and adjust the freezing temperature of the batter liquid. Considering the freezing temperature of the batter, except for Test Example 9, it is considered that the batter liquid freezes when the freezing temperature of the batter liquid is +3°C or higher than the product temperature of the sponge. In order not to freeze, it is considered that the freezing temperature of the batter liquid is more preferably +2.2°C or lower than the product temperature of the sponge. Also, the freezing temperature of the batter liquid is at least -1.0°C or lower, more preferably -1.8°C or lower, and even more preferably -3.0°C or lower considering the results of Experiment 2 described later.

[0060] <Experiment 2> Examination of the Freezing Point Depressant for the Batter Liquid (Test Example 23) to (Test Example 26) Using the seed dough at -5°C used in Experiment 1 and the batter liquids 5 to 8 prepared using the materials in Table 8 below as the freezing point depressant of the batter liquid, processed foods for frying clothes food were produced in the same manner as in Experiment 1, and the measurement and evaluation were performed in the same manner as in Experiment 1. The measurement and evaluation results are shown in Table 9 below. In addition, dextrin was Paine Dex (registered trademark) #2 (manufactured by Matsutani Chemical Industry Co., Ltd.), and oligosaccharide was Halo Dex (registered trademark) (manufactured by Hayashibara Co., Ltd.).

[0061]

Table 8

[0062]

Table 9

[0063] As shown in Test Examples 23 and 24 of Experiment 2, even when using glucose, a monosaccharide, and trehalose, a disaccharide, as the freezing point depressant, the freezing temperature of the batter liquid decreased efficiently, and the batter liquid did not freeze, allowing the coating material to adhere homogeneously. However, as for the degree of damage of the seed dough, as shown in Test Example 17, the yield was better with reduced water starch syrup (sugar alcohol).

[0064] Regarding the dextrin (DE10 - 12) in Test Example 25, the degree of freezing point depression was low and the batter liquid froze, but it is considered possible to use it if the temperature of the seed dough is higher than -5°C. Also, since it has less influence on taste compared to other freezing point depressants, it is considered possible to partially replace it with dextrin.

[0065] Regarding the oligosaccharide in Test Example 26, by increasing the addition amount to raise the Brix and lowering the freezing temperature, the batter liquid did not freeze and the coating material could adhere homogeneously.

[0066] From the above, it can be seen that as the freezing point depressant, monosaccharides such as glucose, disaccharides such as trehalose, oligosaccharides, dextrin, and sugar alcohols such as reduced water starch syrup are preferable.

[0067] <Experiment 3> Production of Deep-Fried Coated Foods and Dried Deep-Fried Coated Foods (Test Example 27) The processed food for deep-fried coated foods prepared in Test Example 19 was fried in oil (rapeseed oil) at 170°C for 40 seconds to produce a deep-fried coated food (tempura-like food).

[0068] (Test Example 28) The deep-fried coated food prepared in Test Example 19 was frozen in a quick-freezing chamber at -40°C for 30 minutes to produce a frozen deep-fried coated food (tempura-like frozen food).

[0069] (Test Example 29) The deep-fried coated food prepared in Test Example 19 was frozen in a quick-freezing chamber at -40°C for 30 minutes, and then dried in a vacuum freeze dryer (TFD10LF4 manufactured by Toyo Giken Co., Ltd.) at 0.1 torr or less. The shelf temperature was set at 87°C for 4 hours, 75°C for 3 hours, and then 60°C until the product temperature reached 58°C to produce a dried deep-fried coated food (tempura-like dried food).

[0070] (Test Example 30) The processed food for deep-fried coated foods prepared in Test Example 19 was frozen in a quick-freezing chamber at -40°C for 30 minutes, and then fried in a vacuum fry dryer (BL-2A manufactured by Sakuma Seisakusho) at 85°C and -0.1 MPa for 45 minutes to produce a dried deep-fried coated food (tempura-like dried food).

[0071] In any of the foods of Test Examples 27 to 30, the coating adhered well to the core material and did not peel off, and good deep-fried coated foods or dried deep-fried coated foods could be produced.

[0072] Regarding Test Example 27, it was edible as it was. Regarding Test Example 28, it was edible after cooking in a microwave oven or natural thawing. Regarding Test Examples 29 and 30, it was edible by rehydrating with hot water for about 3 to 5 minutes, and it was also possible to eat it as a snack as it was.

Claims

1. A step of attaching a batter liquid to the intermediate product, and A step of attaching a clothing material to the intermediate product to which the batter liquid has been attached, which is a method for producing a processed food for fried clothing food, The intermediate product is frozen at a product temperature of -3°C or lower when the batter liquid is attached, The freezing temperature of the batter liquid is -1°C or lower and is equal to or lower than the product temperature of the intermediate product when the batter liquid is attached + 3°C, which is a method for producing a processed food for fried clothing food.

2. The method for producing a processed food for fried clothing food according to Claim 1, wherein the product temperature of the intermediate product when the batter liquid is attached is -4°C or lower.

3. The method for producing a processed food for fried clothing food according to Claim 1 or 2, wherein the batter liquid contains at least one of monosaccharides, disaccharides, oligosaccharides, dextrin, and sugar alcohols as a freezing point depressant.

4. The method for producing a processed food for fried clothing food according to Claim 1 or 2, wherein at least one of the batter liquid or the clothing material contains at least one of wheat flour, starch, egg white powder, and soy protein powder.

5. The method for producing a processed food for fried clothing food according to Claim 1 or 2, wherein the intermediate product is a formed product.

6. A method for producing a fried clothing food, characterized by frying a processed food for fried clothing food produced by the production method according to Claim 1 or 2.

7. A method for producing a dried fried clothing food, characterized by freezing a processed food for fried clothing food produced by the production method according to Claim 1 or 2 and performing freeze-drying under reduced pressure.

8. A method for producing a dried fried clothing food, characterized by drying the fried clothing food produced by the production method of the fried clothing food according to Claim 6.

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