Deep-fried cream puff food and method for manufacturing the same

Abstract

This mix for a fried-choux food product contains a flour and an oil and fat, the oil and fat content being 10-30 parts by mass per 100 parts by mass of the flour, and the flour containing 50-100 mass% of pregelatinized starch, 0-50 mass% of non-pregelatinized starch, and 0-20 mass% of flour. This method for producing a fried-choux food product includes a dough preparation step for preparing a dough using the aforementioned mix, and a step for frying the dough in oil. In the dough preparation step, the dough is prepared using 200-400 parts by mass of water and 50-150 parts by mass of liquefied eggs per 100 parts by mass of the flour in the mix.

Description

Technical Field

[0001] The present invention relates to a mix for deep-fried dumpling foods and a method for producing deep-fried dumpling foods using the same.

Background Art

[0002] Conventionally, the dumpling skin (dumpling puff) used for dumpling foods such as cream puffs has been produced by baking or deep-frying dumpling dough made by mixing wheat flour, eggs, water, fats and oils, etc. Generally, dumpling dough is produced by boiling water, adding fats and oils such as butter thereto, further bringing it to a boil, adding wheat flour to the boiling mixture to gelatinize the starch in the wheat flour, and finally adding eggs and adjusting to an appropriate hardness. However, in the method for producing dumpling dough involving such heat treatment, the heating conditions of the wheat flour, the amount and addition rate of eggs after gelatinization of the starch, etc. have a significant impact on the quality of the dumpling dough and thus the dumpling skin, and it has been difficult for non-experts to stably produce products of a certain quality.

[0003] Therefore, techniques for easily producing high-quality dumpling dough have been proposed. For example, Patent Documents 1 to 3 describe mixes that can easily produce dumpling dough without performing heat treatment as in the prior art. The mix described in Patent Document 1 consists of a powder base material composed of pregelatinized wheat flour, pregelatinized starch and hydrophilic protein, powder fats and oils, molten fats and oils, and polyol. The mix described in Patent Document 2 contains 75 to 50 parts by weight of pregelatinized starch, 25 to 50 parts by weight of ungelatinized wheat starch, 1 to 10 parts by weight of sodium caseinate, and 2 to 25 parts by weight of whole egg powder. The mix described in Patent Document 3 consists of a weight ratio of pregelatinized starch to pregelatinized crosslinked starch of 15 to 85:85 to 15, and 40 to 80 parts by weight of the total amount thereof and 60 to 20 parts by weight of pregelatinized cereal powder.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

[0005] The main use of the mixes described in Patent Documents 1 to 3 is for baked choux pastry obtained by baking choux dough, and there is room for improvement when it comes to using them for fried choux pastry obtained by deep-frying choux dough. In particular, there is room for improvement in terms of the shape retention of the choux pastry after deep-frying (resistance to shrinkage after deep-frying), volume, balanced shape, fried color, and reduction of greasiness (amount of oil absorbed during deep-frying).

[0006] The object of the present invention is to provide a fried cream puff food technology that can overcome the shortcomings of the conventional technology described above, and more specifically, to provide a technology that can stably produce high-quality fried cream puff food with a good appearance and reduced greasiness through relatively simple operations.

[0007] The present invention relates to a mix for fried choux pastry containing grain flours and oils and fats, wherein the oil and fat content is 10 to 30 parts by mass per 100 parts by mass of grain flours, and the grain flours contain 50 to 100% by mass of pregelatinized starch, 0 to 50% by mass of ungelatinized starch, and 0 to 20% by mass of grain flours.

[0008] The present invention also provides a method for producing fried choux pastry, comprising a dough preparation step of preparing dough using the aforementioned fried choux pastry mix of the present invention, and a step of deep-frying the dough, wherein in the dough preparation step, the dough is prepared using 200 to 400 parts by mass of water and 50 to 150 parts by mass of liquid egg per 100 parts by mass of cereal flours in the mix.

[0009] Furthermore, the present invention relates to a fried cream puff food product manufactured using the aforementioned fried cream puff food mix of the present invention, having a pH of 5.0 to 7.5. [Modes for carrying out the invention]

[0010] The fried cream puff food mix of the present invention (hereinafter also simply referred to as "the mix") contains grain flours. In the present invention, "grain flours" is a general term for grain flour and starch. Furthermore, in the present invention, "starch" refers to "pure starch" isolated from plants such as wheat, and is distinguished from the starch contained in grain flour. Grain flours include wheat flour such as cake flour, all-purpose flour, semi-strong flour, strong flour, and durum flour; unprocessed grain flours such as rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour; and processed grain flours which are unprocessed grain flours that have undergone processing such as heat treatment. Starch includes starch derived from grain flour and processed starch. Specifically, examples of starch include unprocessed starches such as tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch. Processed starch includes unprocessed starch that has undergone one or more treatments such as etherification, esterification, acetylation, alpha-gelatinization, cross-linking, oxidation, and oil processing. Etherified starch includes hydroxypropylated starch.

[0011] The mix of the present invention contains at least pregelatinized starch, a type of modified starch, as a cereal flour. The pregelatinized starch used in the present invention can be any starch that has undergone pregelatinization treatment (heat treatment in the presence of moisture), regardless of the origin of the starch, and may also undergo other processing treatments in addition to pregelatinization, such as etherification, acetylation, or crosslinking. Preferred examples of pregelatinized starch that has undergone processing treatments other than pregelatinization include pregelatinized hydroxypropyl starch and pregelatinized hydroxypropyl phosphate crosslinked starch. As the starch from which the pregelatinized starch is derived, for example, the unprocessed starch mentioned above can be used. The mix of the present invention may contain one type of pregelatinized starch or may contain multiple types of pregelatinized starch.

[0012] The pregelatinized starch content in the flours in the mix of the present invention is 50 to 100% by mass of the total mass of the flours, preferably 60 to 95% by mass, and more preferably 60 to 80% by mass. If the pregelatinized starch content in the flours is less than 50% by mass, problems may occur such as the shape of the fried cream puff being unbalanced, or the fried cream puff shrinking after frying due to a decrease in its shape retention.

[0013] The mix of the present invention may contain ungelatinized starch as a cereal flour. In the mix of the present invention, ungelatinized starch is an optional component, but its inclusion makes the predetermined effects of the present invention more reliable, and in particular, the effect of reducing oil absorption when frying choux pastry is improved, thereby further reducing the greasiness of fried choux pastry. In the present invention, "ungelatinized starch" refers to starch that has not undergone gelatinization treatment, and processed starch that has undergone processing other than gelatinization treatment is included in ungelatinized starch. The ungelatinized starch used in the present invention may be of any origin, and may be the same as or different from the starch of the gelatinized starch used in combination. Typically, unprocessed starch that has not undergone any processing treatment, including gelatinization treatment, is used as ungelatinized starch, and examples are as described above. The mix of the present invention may contain one type of ungelatinized starch or may contain multiple types of ungelatinized starch. From the viewpoint of more reliably achieving the predetermined effects of the present invention, unprocessed starch and acetate starch (processed starch obtained by acetylating unprocessed starch) are particularly preferred as ungelatinized starch.

[0014] The content of ungelatinized starch in the flours in the mix of the present invention is 0 to 50% by mass, preferably 5 to 40% by mass, and more preferably 20 to 40% by mass, relative to the total mass of the flours. If the content of ungelatinized starch in the flours exceeds 50% by mass, problems such as the fried cream puffs lacking volume and the shape of the fried cream puffs being unstable may occur.

[0015] The mix of the present invention may contain cereal flour as a component of the cereal flours. In the mix of the present invention, cereal flour is an optional component, but its inclusion makes the predetermined effects of the present invention more reliable, and in particular, the shape of the fried cream puff can be improved. Generally, it is desirable for the surface of the fried cream puff to have uniform irregularities and air bubbles, and for the air bubbles to be fine. If the irregularities and air bubbles of the fried cream puff can be made in this way through some ingenuity, it can be said that the shape has been improved by that ingenuity. As for the cereal flour, either unprocessed cereal flour or processed cereal flour can be used, but typically unprocessed cereal flour is used. The mix of the present invention may contain one type of cereal flour or multiple types of cereal flour. From the viewpoint of making the predetermined effects of the present invention more reliable, wheat flour and rice flour are particularly preferred as the cereal flour, and these may be heat-treated.

[0016] The amount of flour in the flour mixture of the present invention is 0 to 20% by mass, preferably 0 to 15% by mass, and more preferably 0 to 5% by mass, relative to the total mass of the flour mixture. If the amount of flour in the flour mixture exceeds 20% by mass, problems may arise such as the fried cream puff becoming too dark in color or the fried cream puff becoming lacking in volume.

[0017] The mix of the present invention contains other grains besides the aforementioned pregelatinized starch, unpregelatinized starch, and grain flour (unprocessed grain flour, processed grain flour). type It may contain other ingredients, but typically, it contains only these three types of flours. From the viewpoint of ensuring that the predetermined effects of the present invention are achieved more reliably, the content of cereal flours in the mix of the present invention is preferably 40 to 80% by mass, more preferably 50 to 70% by mass, based on the total mass of the mix.

[0018] The mix of the present invention further contains oils and fats in addition to grain flours. The oils and fats used in the present invention are not particularly limited to those that can be used in the manufacture of food products. Examples include vegetable oils such as salad oil, hydrogenated palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, shea butter, mango kernel oil, sal fat, and illipe fat; animal oils such as beef tallow, milk fat, lard, fish oil, and whale oil; and processed oils obtained by hydrogenating, fractionating, or transesterifying various animal and vegetable oils and fats. One of these can be used alone or in combination of two or more. The oils and fats used in this invention may be liquid oils and fats that are fluid at room temperature and pressure, solid oils and fats that are solid or semi-solid at room temperature and pressure, or powdered oils and fats that are powdered at room temperature and pressure, but oils and fats other than powdered oils and fats are preferred. If powdered oils and fats are used as the oils and fats in the mix of this invention, the dextrin contained in the powdered oils and fats may cause the fried color of the fried cream puffs to become too dark, which may degrade their appearance. From the viewpoint of ensuring that the predetermined effects of the present invention are achieved more reliably, solid fats and oils are particularly preferred as the fats and oils, and specific examples thereto include butter, margarine, fat spread, and shortening.

[0019] The oil and fat content in the mix of the present invention is 10 to 30 parts by mass, preferably 18 to 30 parts by mass, and more preferably 15 to 26 parts by mass, per 100 parts by mass of flour in the mix. Having the oil and fat content within this specific range makes it possible to use a method of preparing the choux pastry by mixing the dough ingredients without heating them, instead of the conventional dough preparation method which involves heating the dough ingredients. This makes it possible to produce high-quality fried choux pastry relatively easily. If the oil and fat content is less than 10 parts by mass per 100 parts by mass of flour, the volume of the fried choux pastry tends to decrease. If it exceeds 30 parts by mass per 100 parts by mass of flour, problems such as the fried choux pastry becoming sticky, the choux pastry being too loose and not producing enough volume, the shape of the fried choux pastry being unstable, and the fried choux pastry being too dark in color and not looking good may occur.

[0020] In addition to the above-mentioned flours and fats and oils, the mix of the present invention may further contain an emulsifier. By including an emulsifier in the mix, the predetermined effects of the present invention can be more reliably achieved. In particular, the volume feeling of the fried shumai food can be further improved. As the emulsifier used in the present invention, fats and oils that can be used in the production of foods can be used without particular limitation. For example, sucrose fat fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, lecithin, etc. can be mentioned, and one of these can be used alone or in combination of two or more. The content of the emulsifier in the mix of the present invention is 0.2 to 5 parts by mass, preferably 0.5 to 4 parts by mass, more preferably 2 to 4 parts by mass with respect to 100 parts by mass of the flours in the mix. If the content of the emulsifier is too small, the significance of using it is poor. If the content of the emulsifier is too large, there may be inconveniences such as the shape of the fried shumai food not being stable, the oil absorption amount during frying becoming excessive and the fried shumai food becoming greasy.

[0021] The mix of the present invention may contain other components in addition to the above-mentioned flours, fats and oils, and emulsifiers. As other components, those that can be used in shumai foods such as shumai skins can be used. For example, saccharides such as glucose, sucrose, oligosaccharides, maltose, trehalose, fructose; egg powders such as whole egg powder, egg yolk powder, egg white powder; leavening agents such as baking powder; dairy products such as fresh cream, condensed milk, milk, fermented milk, powdered milk; casein salts such as sodium caseinate, calcium caseinate, protein materials such as soy protein, milk protein; other seasonings such as wine, alcohols, soy milk, salt; yeast; carbohydrates such as dextrin; spices, dried fruits, nuts, enzymes, flavors, thickeners, dietary fibers, etc. can be mentioned, and one of these can be used alone or in combination of two or more in an appropriate amount. In the mix of the present invention, above the total content of other components in addition to the above-mentioned flours, fats and oils, and emulsifiers is preferably 20 to 60 parts by mass, more preferably 25 to 55 parts by mass with respect to 100 parts by mass of the flours in the mix.

[0022] The mixture of the present invention is obtained by mixing the aforementioned components including flours and fats and oils. The form of the mixture of the present invention under normal temperature and pressure is typically a powder such as a powdery or granular form.

[0023] The mixture of the present invention is used for the production of deep-fried puff foods. In the present invention, the "deep-fried puff food" refers to a food including a deep-fried puff skin which is a food obtained by deep-frying a dough (puff dough) containing flours, and includes the deep-fried puff skin itself and a composite food including the deep-fried puff skin and other ingredients. Specific examples of deep-fried puff foods include puff confectioneries such as cream puffs, éclairs, French cruellers, pie puffs, cookie puffs, spritz cookies, churros (churro), krapfen; those with rice, assorted vegetables, etc. sandwiched in the deep-fried puff skin, and the like.

[0024] Next, the method for producing a deep-fried puff food of the present invention will be described. The method for producing a deep-fried puff food of the present invention includes a step of preparing a dough (puff dough) using the aforementioned mixture of the present invention (dough preparation step) and a step of deep-frying the dough (deep-frying step). In the dough preparation step, at least the mixture of the present invention, water, and liquid eggs are used as dough raw materials. The deep-frying step can basically be carried out according to a conventional method. If necessary, the dough may be fermented after the dough preparation step and before the deep-frying step.

[0025] The amount of water used in the dough preparation step is 200 to 400 parts by mass per 100 parts by mass of flour in the mix of the present invention, preferably 250 to 350 parts by mass, and more preferably 270 to 330 parts by mass. The "water" referred to here includes the moisture contained in the liquid egg, i.e., "moisture in the raw egg" or "water used to dilute the egg powder." When calculating the amount of water used, the moisture content of the raw egg is assumed to be 75% by mass. If the amount of water used in the dough preparation step is less than 200 parts by mass per 100 parts by mass of flour, the texture of the dough will become coarse, the amount of oil absorbed by the dough during frying will increase, the fried choux pastry will become oily, and there is a risk of a decrease in volume and deterioration of shape of the fried choux pastry. On the other hand, if the amount of water used exceeds 400 parts by mass per 100 parts by mass of flour, there is a risk of the shape of the fried choux pastry being unbalanced.

[0026] The liquid egg used in the dough preparation process is closely related to the volume, oiliness, and color of the fried choux pastry. The term "liquid egg" here includes whole eggs or parts of eggs (yolk, egg white), and egg powder (e.g., whole egg powder, egg yolk powder, egg white powder, etc.) diluted in water, and either can be used in the dough preparation process. Any type of liquid egg (or egg used as raw material in the case of egg powder) that is suitable for food production can be used without particular restrictions, such as chicken eggs, quail eggs, duck eggs, and ostrich eggs, and one of these can be used alone or in combination of two or more.

[0027] The amount of liquid egg used in the dough preparation step is 50 to 150 parts by mass per 100 parts by mass of flour in the mix of the present invention, preferably 65 to 135 parts by mass, and more preferably 80 to 120 parts by mass. If the amount of liquid egg used in the dough preparation step is less than 50 parts by mass per 100 parts by mass of flour, there is a risk of problems such as excessive oil absorption by the dough during frying and a decrease in the volume of the fried choux pastry. On the other hand, if the amount of liquid egg used exceeds 150 parts by mass per 100 parts by mass of flour, there is a risk of problems such as insufficient oil absorption by the dough during frying and the fried choux pastry not developing a proper color.

[0028] The dough preparation process can be carried out using conventional methods that involve heating the dough ingredients, such as heating water, adding the mix of the present invention to it to gelatinize it, and then adding liquid egg. Alternatively, the dough can be prepared by mixing the dough ingredients (the mix of the present invention, liquid egg, water, etc.) without heating them. The latter method allows for the easy production of high-quality choux pastry and fried choux pastry at home without relying on the experience or intuition of skilled workers. The latter method can be carried out, for example, by adding water, liquid egg, and other ingredients as needed to the mix of the present invention to obtain a mixture, and then stirring (mixing) the mixture with a mixer. When conventional mixes primarily intended for the production of baked choux pastry are applied to such dough preparation methods that do not involve heating the dough ingredients, uniform mixing during mixing is difficult, which can lead to problems such as unstable shape of the choux pastry and increased oil absorption during frying, resulting in oily choux pastry. However, such problems are less likely to occur when the mix of the present invention is applied.

[0029] The pH of the dough after deep-frying, i.e., the deep-fried choux pastry (e.g., deep-fried choux pastry shell), is preferably 5.0 to 7.5, more preferably 5.5 to 7.0. Deep-fried choux pastry with a pH within this specific range has volume, absorbs less oil during deep-frying, and is of high quality. Therefore, it is preferable to devise a method to ensure that the pH of the dough after deep-frying falls within this specific range. One example of such a method is to use a pH adjuster as a dough ingredient. In this regard, since choux pastry tends to have an alkaline pH after frying due to its relatively high egg content, one method is to use an acidic agent as the pH adjuster, which can shift the pH of the dough to the acidic side after frying. Examples of such acidic agents include organic acids such as citric acid and succinic acid, and commercially available shelf-life extenders can also be used. The acidic agent may be included in the mix of the present invention, or it may be used as another dough ingredient (water, liquid egg, etc.) added to the mix in the dough preparation process. The pH of the dough after deep-frying is measured by the following method: The dough to be measured is diluted with 10 times its mass in water, and the pH of the diluted water is measured using a glass electrode pH meter according to a standard method. This measured value is taken as the pH of the dough to be measured. The "dough to be measured" used is dough that has been deep-fried and then allowed to cool slightly. For example, dough that has been deep-fried and then left to stand for 1 hour in an environment with an ambient temperature of 25°C is used. [Examples]

[0030] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0031] [Examples 1-14, Comparative Examples 1-11, Reference Examples 1-4] The raw materials were mixed according to the proportions listed in the "Mix Composition" column of Table 1 or Table 2 below to produce a mix for fried cream puffs. Details of the raw materials used are as follows. • Pregelatinized starch: Pregelatinized wheat starch that has not undergone any processing other than gelatinization, manufactured by Sanwa Starch Industry Co., Ltd., product name "WA-105". • Ungelatinized starch: Acetate starch, manufactured by Glico Nutrition Foods Co., Ltd., product name "Food Processed Starch Hakurin L" • Grain flour: Cake flour, manufactured by Nisshin Flour Milling Co., Ltd., product name "Flower" • Oils and fats: Shortening (solid oils and fats, non-powdered oils and fats), manufactured by Miyoshi Oils Co., Ltd., product name "Cusco Royal LT" • Emulsifier: Glycerin fatty acid ester, manufactured by Riken Vitamin Co., Ltd., product name "Emulgy (registered trademark) MM-100"

[0032] [Manufacturing example: Manufacturing of French crullers] French crullers, a type of fried cream puff, were manufactured using the mixes of each example and comparative example. Specifically, the mix, water, liquid egg (whole egg or diluted egg powder), and, if necessary, a shelf-life extender (manufactured by Mitsubishi Corporation Life Sciences Co., Ltd., product name "Hytry® 550") as a pH adjuster (acidifier) ​​were added to a commercially available mixer. After stirring at low speed for 1 minute, the dough adhering to the mixer's blades was scraped off, and then the dough was prepared by stirring at medium-high speed for 4 minutes (dough preparation step). In the dough preparation step, the dough was prepared by mixing the ingredients without heating them. After letting the dough stand at a temperature of 30-33°C for 10 minutes, the dough was placed in a piping bag fitted with a star-shaped nozzle, and the dough was squeezed onto a baking sheet through the nozzle to obtain 60g of molded dough per piece (shaping step). The molded dough had an annular structure in which two layers of dough, each annular in shape in plan view, were stacked vertically, and each layer had alternating ridges and grooves extending in the circumferential direction on its surface, intersecting the circumferential direction. The molded dough was placed in oil at a temperature of 180°C and deep-fried for 4 minutes and 50 seconds. Then, the molded dough was inverted and the opposite side was deep-fried for 3 minutes and 50 seconds to produce a French cruller with a shape similar to a typical French cruller, that is, an annular shape in plan view and a shape in which ridges and grooves extending in the circumferential direction are regularly formed on the entire surface.

[0033] [Evaluation Test] The fried choux pastry (French cruller) to be evaluated was left to stand for 1 hour in an environment of 25°C immediately after deep-frying. Then, oil absorption (low greasiness), volume (dough extensibility during deep-frying, shape retention after deep-frying), shape (uniformity of unevenness and air bubbles, fineness of air bubbles), and fried color were evaluated according to the following evaluation criteria (out of 5 points). The evaluation was conducted by 10 expert panelists. The arithmetic mean of the evaluation scores from the 10 expert panelists is shown in Table 1 or Table 2.

[0034] <Evaluation criteria for oil absorption> 5 points: The amount of oil absorbed by the dough when frying is very small, and the amount of oil that adheres to the hands when touched is very small. 4 points: The amount of oil absorbed by the dough when frying is small, and the amount of oil that adheres to the hands when touched is small. 3 points: The amount of oil absorbed by the dough when frying is slightly less, and the amount of oil that adheres to the hands when touched is slightly less. Points 2: The dough absorbs a large amount of oil when fried, and a slightly large amount of oil adheres to the hands when touched. 1. The dough absorbs an excessive amount of oil during frying, resulting in oil seeping from the surface of the fried cream puffs, and a large amount of oil adhering to the fingers when touched. <Evaluation Criteria for Volume> 5 points: Compared to the molded dough before deep-frying, it has expanded sufficiently in both the vertical and horizontal directions, and there is almost no shrinkage compared to immediately after deep-frying. 4 points: Compared to the molded dough before deep-frying, it has expanded sufficiently in both the vertical and horizontal directions, but there is some shrinkage compared to immediately after deep-frying. Points 3: Compared to the molded dough before deep-frying, it has expanded in both the vertical and horizontal directions, but shrinkage is observed compared to immediately after deep-frying. However, the degree of shrinkage is within an acceptable range. Points 2: Compared to the shaped dough before frying, it has only expanded in one direction, either vertically or horizontally. 1 point: Compared to the shaped dough before deep-frying, it has hardly expanded in both the vertical and horizontal directions. <Criteria for evaluating shape> 5 points: The surface is uniform in texture, and the air bubbles are fine and uniform. 4 points: The surface is fairly uniform, and the air bubbles are fine and uniform. 3 points: The surface is slightly uneven, or there are relatively small, unevenly distributed air bubbles on the sides or bottom, but this is within acceptable limits. 2 points: The surface is uneven, or relatively large air bubbles are unevenly present on the sides or bottom. 1 point: The surface is uneven, or relatively large air bubbles are unevenly present on both the sides and bottom. <Criteria for evaluating fried color> 5 points: It has a whitish cream color. 4 points: It has a pale yellow appearance. 3 points: It exhibits a slightly darker yellow than pale yellow. Points 2: It exhibits a darker yellow color than pale yellow. 1 point: A much darker yellow than light yellow. Color It is presenting.

[0035] [Table 1]

[0036] [Table 2] [Industrial applicability]

[0037] The present invention provides a mix for fried cream puffs and a method for producing fried cream puffs that enable the stable production of high-quality fried cream puffs with a good appearance and low oil absorption, more specifically, fried cream puffs that have volume and a well-balanced shape, excellent shape retention, a vivid fried color, and reduced greasiness, through relatively simple operations.

Claims

1. A dough preparation step of preparing dough using a mix for fried choux pastry, and a step of deep-frying the dough, The aforementioned mix contains cereal flours, oils and fats and emulsifiers, The oil content in the mix is ​​10 to 30 parts by mass per 100 parts by mass of the cereal flours in the mix. The amount of the emulsifier in the mix is ​​0.2 to 5 parts by mass per 100 parts by mass of the cereal flours in the mix. The aforementioned cereal flours contain 50 to 100% by mass of pregelatinized starch, 0 to 50% by mass of ungelatinized starch, and 0 to 20% by mass of cereal flour. In the dough preparation step, the dough is prepared by adding 200 to 400 parts by mass of water and 50 to 150 parts by mass of liquid egg to 100 parts by mass of the cereal flours in the mix. A method for producing fried choux pastry, wherein the pH of the dough after frying is 5.0 to 7.

5.

2. The method for producing fried choux pastry according to claim 1, wherein in the dough preparation step, the raw materials for the dough are mixed without heating to prepare the dough.

3. A fried cream puff food manufactured by the manufacturing method described in Claim 1 or 2.

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