Processed food product production method for batter-fried 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

Method for producing processed foods for fried battered foods

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

[0002] Conventionally, fried foods, such as tempura, fried chicken, fried chicken nuggets, and croquettes, have been known, in which a coating is applied around a filling. These foods include those in which a batter is applied to the filling and then deep-fried, as in tempura, those in which a coating material such as wheat flour is applied directly to the filling and then deep-fried, as in fried chicken, and those in which a batter is applied to the filling and then a coating material such as breadcrumbs is applied and then deep-fried, as in croquettes.

[0003] Patent Document 1 discloses a method for producing fried foods, such as fried chicken, by applying a batter to a mixture of flour and then coating the mixture with a coating material such as wheat flour. The technology described in Patent Document 1 aims to provide a batter that can achieve both a desirable coating texture and appearance in foods cooked in a microwave oven. The technology described in Patent Document 1 relates to a batter for fried foods, comprising flour, at least one carbohydrate selected from tri- to nona-saccharide oligosaccharides and dextrins with a saccharification rate of less than 10, solid oil, a thickener, and egg white, in which the mass ratio of solid oil to flour (solid oil / flour) in the batter is 0.55 to 3.80, and the mass ratio of water to flour (water / flour) is 0.85 to 1.90. While Patent Document 1 describes the use of sugars such as oligosaccharides in the batter, it does not disclose the freezing of the mixture or the freezing temperature of the batter.

[0004] Furthermore, techniques disclosed in Patent Documents 2 and 3 are known for producing dried battered fried foods in which battered fried foods are further dried.

[0005] Japanese Patent Publication No. WO2018 / 181749 Japanese Patent Application Laid-Open No. 2000-23625 Japanese Patent Publication No. 5-44251

[0006] To provide a method for easily producing a processed food for fried coated foods in which a coating material is attached uniformly to a sponge while preventing breakage of the sponge when producing a processed food for fried coated foods to be used for fried coated foods that are fried after a coating material is attached to the sponge.

[0007] The inventors of the present invention investigated a method for easily and uniformly applying a coating material such as wheat flour to a filling mixture for fried foods such as fried chicken. As a result, they found that when the filling mixture is a shaped food such as minced meat or a meat-like protein processed food made from textured vegetable protein, the shaped filling would break if the coating material was simply applied to the filling mixture by stirring with a pin mixer or powder mixing. As a result of their intensive research, they arrived at the present invention.

[0008] That is, the method for producing a processed food for fried coated foods includes a step of applying batter to a sponge and a step of applying a coating material to the sponge with the batter applied thereto, wherein the sponge is frozen to a temperature of -3°C or lower when the batter is applied, and the freezing temperature of the batter is -1°C or lower and is +3°C or lower than the temperature of the sponge when the batter is applied thereto.

[0009] In addition, the product temperature when the batter is applied to the mixture in the method for producing a processed food for fried coated foods according to the present invention is more preferably −4° C. or lower.

[0010] In addition, the batter liquid in the method for producing a processed food for fried coated foods according to the present invention preferably 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 the batter liquid and the coating material in the method for producing a processed food for fried coated foods according to the present invention contains at least one of wheat flour, egg white powder, and soy protein powder.

[0012] The method for producing a processed food product for fried coated foods according to the present invention is particularly effective when the sponge is a shaped product.

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

[0014] Furthermore, a method for producing dried coated fried foods can be provided by freezing the processed food for fried foods produced by the method for producing coated fried foods according to the present invention and then frying and drying it under reduced pressure.

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

[0016] The present invention provides a method for producing a processed food for fried coated foods in which a coating material is attached to a fragile sponge and then fried, and in which the coating material is easily and uniformly attached to the sponge while preventing the sponge from breaking.It also provides a method for producing a processed food for fried coated foods in which the coating material can be easily attached to the sponge even if the sponge is not easily broken.

[0017] Fig. 1 is an explanatory diagram of a method for measuring the freezing temperature of batter liquids 2 and 4 of the present invention. Fig. 2 is a photograph of a processed food for fried foods of Test Example 1 of the present invention. Fig. 3 is a photograph of a processed food for fried foods of Test Example 9 of the present invention. Fig. 4 is a photograph of a processed food for fried foods of Test Example 19 of the present invention.

[0018] The present invention will be described in detail below, but the present invention is not limited to the following description.

[0019] (Sponge) The ingredients for the sponge of the fried food product of the present invention are not particularly limited as long as they are solid and can be deep-fried. Examples include meat, seafood, vegetables, mushrooms, eggs, processed foods such as cheese and tofu, and textured vegetable proteins prepared by extruding soy protein powder with an extruder. These ingredients can be used as sponge as is or after cutting. They can also be mashed or mixed with binders such as wheat flour, starch, eggs, egg white powder, soy protein powder, glucomannan, and methylcellulose to form a molded product. These molded products can be heat-coagulated by steaming, boiling, or other heat treatments, and then formed into a molded product. They can also be frozen without heating. Ingredients such as seasonings can also be used, and the seasoning can be added by immersion or mixing.

[0020] When the filling material is meat, seafood, vegetables, mushrooms, or other ingredients, either whole or cut, the filling material can be coated with flour or other powdered ingredients using a pin mixer or powder mixer without breaking down. For example, in the case of deep-fried chicken, in order to coat a large amount of chicken with flour at once, seasoned chicken and flour can be mixed in a pin mixer, or the chicken and flour can be placed in a large plastic bag and vigorously stirred to mix the powder, allowing the flour to be coated evenly on the chicken. However, when the filling material is soft, such as tofu, meatballs, or meat-like foods made by heat-molding textured vegetable protein with a binder, care must be taken to prevent the filling material from breaking when coating the flour or other coating ingredients, making it difficult to coat a large amount of the filling material at once.

[0021] Therefore, the sponge according to the present invention is frozen before the batter liquid described below is applied. The freezing method is not particularly limited, and not only commercial freezing devices such as air-blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine-type flexible freezers, but also general commercial and household freezers can be applied. Freezing can be performed, for example, by quick freezing using a quick freezer at approximately -35°C, or by freezing in a commercial freezer at -18°C. Freezing makes the sponge less likely to break even when a coating material such as flour is applied using a pin mixer or powder mixing.

[0022] The sponge according to the present invention has a product temperature of -3°C or below when the batter is applied. If the temperature is higher than -3°C, the sponge will easily thaw, dissolve when the batter is applied, and become more susceptible to breakage when the coating material is applied using a pin mixer or powder mixer. A temperature of -4°C or below is more preferable, and even more preferably -5°C or below. The product temperature of the sponge according to the present invention refers to the temperature at the center of the sponge. It can be measured by inserting a thermometer into the center of the sponge. If the product temperature of the sponge becomes too low, the freezing temperature of the batter (described below) must also be lowered, making it necessary to add a large amount of a freezing-point depressant such as a sugar alcohol to the batter. Therefore, the product temperature of the sponge when the batter is applied is preferably -10°C or above.

[0023] Regarding the product temperature of the intermediate product according to the present invention, there is no problem even if it is the temperature during the temperature drop during freezing or the temperature rise during thawing. However, since there is a temperature difference between the center and the surface, it is preferable to adjust the product temperature to a uniform temperature overall, for example, by freezing it in a freezer set at -3 to -10°C from the beginning, or by storing it once frozen at -18°C or below and then placing it in a freezer set at -3 to -10°C.

[0024] (Batter) There are no particular limitations on the materials used in the batter of the present invention, but it is necessary to adjust the freezing temperature of the batter so that the product temperature of the batter is -1°C or lower and +3°C or lower than the product temperature of the mixture when the batter is applied. For this reason, a freezing point depressant is added to lower the freezing point of the batter. Freezing point depressants for the batter of the present invention include monosaccharides, disaccharides, oligosaccharides, dextrin, sorbitol, glycerin, sugar alcohols such as reduced starch syrup, and salt. Of these, glucose and sugar alcohols are preferred because they can efficiently lower the freezing point of the batter. These freezing point depressants are not limited to one, and multiple combinations can be used.

[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 of these freezing point depressants to the solution. Since adding a large amount of freezing point depressant affects the taste and viscosity of the batter liquid, the amount of coagulant added is preferably 50% by weight or less.

[0026] The freezing temperature of the batter liquid according to the present invention can be measured by placing the batter liquid in a freezer at -20°C, inserting a thermometer, and measuring over time. Regarding the measurement method, the freezing temperature is the temperature at which the temperature becomes constant (for 10 minutes or more), as in the case of batter liquid 2 (T2Brix 26.6 in the figure) used in the following example shown in Figure 1. However, in the case of batter liquid 4 (T4Brix 43.4 in the figure), if freezing occurs and the temperature stops rising after the release of supercooling, the freezing temperature is the temperature at which the temperature stops rising.

[0027] As other ingredients of the batter, it is preferable to add starch-based ingredients such as wheat flour and starch, or protein-based ingredients such as egg white powder and soy protein powder, as ingredients for binding the sponge and the coating ingredients. Seasonings such as salt, soy sauce, and monosodium glutamate for flavoring, as well as flavors, pigments, and emulsified oils for flavor and coloring, can also be added. When the coating ingredients contain these ingredients, starch-based ingredients such as wheat flour and starch, and protein-based ingredients such as egg white powder and soy protein powder do not necessarily need to be included in the batter, but their inclusion in the batter is preferable because it enhances the binding between the coating ingredients and the sponge.

[0028] The batter is prepared by adding water to the above-mentioned freezing point depressant and other ingredients, and then stirring thoroughly to homogenize. The temperature of the batter is not particularly limited, but if it is too high, the mixture will easily dissolve, so it is preferable to adjust the temperature to 20°C or less, and more preferably 10°C or less.

[0029] (Batter) The material for the batter (batter ingredient) according to the present invention is preferably in powder form, and examples thereof include starch-based powders such as wheat flour and starch, protein-based powders such as egg white powder and soy protein powder, fine-mesh dried breadcrumbs, etc. Although fried tempura bits and coarse-mesh breadcrumbs can also be used as batter ingredients, when using these batter ingredients, it is difficult to adhere the batter ingredients to the dough using a pin mixer or powder mixing.

[0030] Other ingredients that can be added to the batter include coloring powder, flavoring powder, etc. The above batter ingredients can be used alone or in combination.

[0031] (Production of processed foods for fried foods) First, the batter is applied to the frozen filling mixture described above. There are no particular limitations on the application method; the frozen filling mixture may be immersed in the batter, or conversely, the batter may be added to the frozen filling mixture and mixed by stirring using a pin mixer or the like. In this case, if the freezing temperature of the batter mixture becomes higher than the filling mixture temperature + 3°C when the batter mixture is applied, the batter mixture will freeze. If the batter mixture freezes, the application of the coating material in the subsequent process will be uneven.

[0032] Next, the batter is uniformly applied to the surface of the filling, and then the coating material is applied to the surface of the batter to produce a processed food for fried coated foods. The application method is not particularly limited, and examples include placing the filling with the batter applied to it among a layer of coating material, and allowing the coating material to be evenly applied to the surface of the batter; or, if the batter is applied by stirring it with a pin mixer or the like, dropping the batter material into the pin mixer while stirring it, thereby allowing the coating material to be evenly applied to the surface of the batter. Alternatively, placing the filling with the batter applied to it in a plastic bag containing the coating material and mixing with the powder allows the coating material to be evenly applied to the surface of the batter. The processed food for fried coated foods with the coating material attached can be used for frying as is, but can also be stored by refreezing at this stage, and can also be sold as a processed food for fried coated foods for home or commercial use. However, caution is required when using batters with a low freezing temperature, as the batter may melt due to a rise in the temperature of the freezer during storage.

[0033] (Method for producing a fried food product) The processed food product for fried food products to which the coating material is attached can be fried to produce a fried food product. The conditions for the frying process vary depending on the ingredients of the filling, but the frying process can be carried out in frying oil adjusted to 130 to 200°C.

[0034] The frying oil is not particularly limited as long as it is an edible oil, and for example, vegetable oils such as rapeseed oil, refined rice oil, soybean oil, palm oil, corn oil, etc., animal oils such as lard, or hardened oils or interesterified oils thereof can be used alone or in combination.

[0035] After the fried coated food is fried, excess oil is removed and the food is cooled, and then the food can be eaten as is, or frozen to produce a frozen coated food. When freezing, as with the freezing method of the medium, commercial freezing devices such as air-blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine-type flexible freezers can be used, as well as general commercial and home freezers. It is preferable to rapidly freeze the food using a quick freezer at approximately -35°C.

[0036] (Method for Producing Dried Coated Fried Food) Furthermore, the coated fried food produced by the method for producing a coated fried food of the present invention may be frozen and further dried by vacuum freeze-drying, as described in Patent Documents 2 and 3, to produce a dried coated fried food. The conditions for vacuum freeze-drying are not particularly limited, and drying may be performed at a degree of vacuum and shelf heating temperature that does not cause the frozen product to thaw. Preferred ranges include a degree of vacuum of 1.5 torr or less, a shelf heating temperature of 90°C or less, and drying so that the moisture content after drying is 1 to 7% by weight. Since excessive drying makes the product more fragile, if necessary, moisture may be adjusted by performing a humidity control treatment after drying. It should be noted that the dried coated fried food may also be produced by drying methods other than vacuum freeze-drying, such as hot air drying or microwave drying.

[0037] As an alternative to the method for producing a dried, coated fried food product of the present invention, the processed food product for a coated fried food product produced by the present invention can be frozen and then vacuum-fried in oil at 80 to 100°C under a reduced pressure of -0.08 to -0.12 MPa to produce a dried, coated fried food product.

[0038] The dried fried coated food of the present invention can be used not only as an ingredient for instant foods such as instant soups and instant noodles that are reconstituted with hot water, but also as a snack that can be eaten as is.

[0039] The present embodiment will be described in more detail below with reference to examples.

[0040] <Experiment 1> Relationship between the temperature of the mixture and the temperature of the batter mixture 16 parts by weight of textured vegetable protein (New Fujinic (registered trademark) 59, manufactured by Fuji Oil Co., Ltd.) extruded and textured soy protein flour as the mixture was added with 33.7 parts by weight of water and rehydrated. 0.3 parts by weight of alkali-treated glucomannan as a gelling agent was added with 12 parts by weight of water and stirred well. Then, 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 as a liquid and stirred well. Finally, a mixture of 7 parts by weight of soy protein flour, 2 parts by weight of egg white powder, 1.5 parts by weight of salt, 1 part by weight of sodium glutamate, 0.5 parts by weight of pepper, 0.5 parts by weight of sugar, 1.5 parts by weight of garlic, and 0.5 parts by weight of ginger was added as a powder and stirred well to prepare the dough. The dough composition is shown in Table 1 below.

[0041]

[0042] The dough thus prepared was formed to a thickness of 30 mm, and then heated for 30 minutes in a steamer with the temperature inside the steamer set to 85°C. After cooling, the dough was cut into pieces of 15 mm x 10 mm x 7 mm and stored overnight in a low-temperature storage set to 4°C, 0°C, -3°C, -4°C, -5°C, -6°C, or -9°C. The product temperature was adjusted to produce sponge cakes 1 to 7 (meat-like protein processed foods).

[0043] Next, batter liquid was prepared. Batter liquid ingredients adjusted to the formulations in Table 2 below were thoroughly stirred to prepare batter liquids 1 to 4. Note that reduced starch syrup, a sugar alcohol (SE (registered trademark) 600, manufactured by Bussan Food Science Co., Ltd.) was used as the freezing point depressant. Note that the batter liquid was stored in a refrigerator at 4°C, cooled, and then stirred again to homogenize before use.

[0044] Batter solutions 1 to 4 were placed in a -20°C freezer and the freezing temperature was measured. The freezing temperature was measured by checking the temperature change over time using a data logger thermometer (CENTER 521 manufactured by Sato Shoji Co., Ltd.). Batter solutions 1 to 4 were measured with a Brix meter to measure the Brix concentration. The formulation, freezing temperature, and Brix concentration of batter solutions 1 to 4 are shown in Table 2 below.

[0045]

[0046] The ingredients listed in Table 3 were mixed in powder form to form a coating material.

[0047]

[0048] (Test Examples 1) to 22) The mixture and batter were selected as shown in Table 4 below, and 300 g of the mixture was placed in a mixer (Kitchen Aid KSM5WH). While stirring, 24 g of batter was added and stirred for 40 seconds, and then 60 g of coating material was added and stirred for 30 seconds to produce processed foods for fried coated foods.

[0049]

[0050] This processed food for fried coated foods was evaluated for the degree of coating adhesion (visual observation), the yield was measured, and the degree of breakage of the filling was evaluated. The degree of coating adhesion (visual observation) was evaluated as ◯ when the coating material was uniformly attached overall, and × when the coating adhesion was patchy. Note that when the coating adhesion was patchy, the batter liquid had frozen.

[0051] The yield was measured by placing the mixture with the coating material on a 6.7 mm mesh sieve and dividing the weight remaining on the sieve by the original weight of the mixture (300 g). The degree of breakage of the mixture was evaluated as follows: x (unacceptable) for a yield of less than 45%, △ (acceptable) for a yield of 45% to less than 60%, ◯ (good) for a yield of 60% to less than 75%, and ◎ (best) for a yield of 75% or more. For mixtures with a visual evaluation of the degree of coating adhesion of x (batter liquid frozen), the yield and the degree of breakage of the mixture were not measured.

[0052] The results of the evaluation of the degree of coating adhesion (visual observation) are shown in Table 5 below, the results of the measurement of the yield are shown in Table 6 below, and the results of the evaluation of the degree of breakage of the sponge cake are shown in Table 7 below.

[0053]

[0054]

[0055]

[0056] As shown in Test Examples 1 to 8, in the test areas where the temperature of the fillet was 4°C or 0°C, which was not frozen, the coating material adhered evenly to the fillet as shown in Figure 2 (Test Example 1), but the fillet was severely damaged, and the degree of damage to the fillet was evaluated as unacceptable (×).

[0057] In contrast, freezing the sponge and keeping the product temperature at -3°C improved the yield and resulted in generally acceptable results, as shown in Test Examples 10, 11, and 12. However, in Test Example 9, which used batter liquid 1 with a freezing point of -0.9°C, the batter liquid froze on the surface of the sponge, causing the coating material to adhere in patches, as shown in Figure 3 (Test Example 9).

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

[0059] In Test Examples 9, 16, and 21, in which the batter liquid froze, the coating material did not adhere uniformly, and the degree of coating adhesion (visual observation) was evaluated as ×. Therefore, it is preferable to adjust the freezing temperature of the batter liquid by adding a freezing point depressant to match the product temperature of the mixture so that the batter liquid does not freeze. Considering the freezing temperature of the batter, with the exception of Test Example 9, it is thought that the batter liquid will freeze when its freezing temperature reaches the product temperature of the mixture +3°C or higher. To prevent freezing, it is more preferable that the freezing temperature of the batter liquid is the product temperature of the mixture +2.2°C or lower. Furthermore, the freezing temperature of the batter liquid should be at least -1.0°C or lower, more preferably -1.8°C or lower, and even more preferably -3.0°C or lower, taking into account the results of Experiment 2 described below.

[0060] <Experiment 2> Investigation of freezing point depressants for batter (Test Examples 23) to 26) Using the -5°C sponge 5 used in Experiment 1 and batters 5 to 8 prepared using the ingredients in Table 8 below as freezing point depressants for batter, processed foods for fried foods were prepared in the same manner as in Experiment 1, and measurements and evaluations were carried out in the same manner as in Experiment 1. The measurement and evaluation results are shown in Table 9 below. The dextrin used was Pinedex (registered trademark) #2 (manufactured by Matsutani Chemical Industry Co., Ltd.), and the oligosaccharide used was Halodex (registered trademark) (manufactured by Hayashibara Co., Ltd.).

[0061]

[0062]

[0063] As shown in Test Examples 23 and 24 of Experiment 2, the use of the monosaccharide glucose or the disaccharide trehalose as freezing-point depressants effectively lowered the freezing temperature of the batter, preventing the batter from freezing and allowing the coating ingredients to adhere uniformly. However, as shown in Test Example 17, reduced starch syrup (sugar alcohol) produced a better yield in terms of the degree of breakage of the sponge.

[0064] The dextrin (DE 10-12) in Test Example 25 had a low degree of freezing point depression, causing the batter to freeze, but it is believed to be usable if the mixture temperature is raised above -5°C. In addition, since it has less of an effect on taste than other freezing point depressants, it is believed possible to replace part of it with dextrin.

[0065] For the oligosaccharide of Test Example 26, by increasing the amount added and raising the Brix, the freezing temperature was lowered, and the batter liquid did not freeze, allowing the coating material to adhere uniformly.

[0066] From the above, it can be seen that the freezing point depressants preferably used are monosaccharides such as glucose, disaccharides such as trehalose, oligosaccharides, dextrins, and sugar alcohols such as reduced starch syrup.

[0067] <Experiment 3> Production of fried coated food and dried fried coated food (Test Example 27) The processed food for fried coated food produced in Test Example 19 was fried in oil (rapeseed oil) at 170°C for 40 seconds to produce a fried coated food (fried chicken-like food).

[0068] Test Example 28 The battered food prepared in Test Example 19 was frozen in a quick freezer at −40° C. for 30 minutes to prepare a frozen battered food (fried chicken-like frozen food).

[0069] Test Example 29 The fried food product prepared in Test Example 19 was frozen in a quick freezer 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, with shelf temperatures set to 87° C. for 4 hours, 75° C. for 3 hours, and then 60° C., until the product temperature reached 58° C., to prepare a dried fried food product (fried chicken-like dried food product).

[0070] (Test Example 30) The processed food for fried food prepared in Test Example 19 was frozen in a quick freezer at −40°C for 30 minutes, and then fried in a vacuum frying dryer (BL-2A manufactured by Sakuma Seisakusho Co., Ltd.) at 85°C and −0.1 MPa for 45 minutes to prepare a dried fried food (fried chicken-like dried food).

[0071] In all of the foods of Test Examples 27 to 30, the coating adhered well to the filling and did not peel off, making it possible to produce good fried coated foods or dry fried coated foods.

[0072] Test example 27 could be eaten as is, test example 28 could be eaten after cooking in a microwave or thawing naturally, and test examples 29 and 30 could be eaten after rehydrating in hot water for about 3 to 5 minutes, and could also be eaten as a snack as is.

Claims

1. A step of applying batter to the sponge; A method for producing a processed food for fried food, comprising the step of attaching a coating material to the sponge to which the batter liquid is attached, The medium is frozen so that the product temperature when the batter is applied is -3°C or lower, The method for producing a processed food for fried food, characterized in that the freezing temperature of the batter liquid is -1°C or lower and the product temperature when the batter liquid is applied to the sponge is +3°C or lower.

2. The method for producing a processed food for fried coated foods according to claim 1, characterized in that the temperature of the sponge when the batter is applied thereto is -4°C or lower.

3. 3. The method for producing a processed food for fried food coating according to claim 1, wherein the batter contains at least one of monosaccharides, disaccharides, oligosaccharides, dextrin and sugar alcohol as a freezing point depressant.

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

5. 3. The method for producing a processed food for fried food according to claim 1 or 2, characterized in that the sponge is a molded product.

6. 3. A method for producing a coated food, comprising frying a processed food for fried foods produced by the method according to claim 1 or 2.

7. 3. A method for producing a dried coated food, comprising freezing the processed food for fried food produced by the method according to claim 1 or 2, and then frying and drying the frozen food under reduced pressure.

8. A method for producing a dried coated fried food, comprising drying the coated fried food according to claim 6.