Fried food coating composition and method for producing coated fried food product using same
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Filing Date
- 2023-08-09
- Publication Date
- 2026-07-02
Abstract
Description
Composition for coating fried foods and method for producing coated fried foods using the same
[0001] The present invention relates to a powdered coating composition for deep-fried foods that can be used as a coating material for deep-fried foods.
[0002] Fried foods are foods obtained by heating ingredients for frying in oil contained in an oil tank, i.e., by frying, and are broadly divided into plain fried foods and battered fried foods such as fried chicken and tempura. Plain fried foods are obtained by frying ingredients directly without applying a batter, and do not have a batter. On the other hand, battered fried foods use ingredients with a batter attached to their surface as the fried ingredients, and the batter made from the batter that has been fried adheres to the surface of the ingredients. The fragrant flavor of the oil that has soaked into the batter, combined with the flavor of the ingredients, gives them a taste and texture that is not found in plain fried foods, and they are very popular.
[0003] Compared to other cooking methods, deep-frying requires a lot of effort, not only in preparation but also in cleanup. To reduce the workload of deep-frying and make fried foods easier to produce, it is conceivable to reduce the amount of oil used during deep-frying, i.e., the amount of oil contained in the oil tank where deep-frying is performed. However, using less oil during deep-frying tends to result in greater fluctuations in oil temperature during the process. Specifically, for example, the oil temperature drops significantly when the ingredients are added to the oil, and the oil is more likely to overheat beyond the desired temperature when heated. Furthermore, when deep-frying is performed under conditions where such large fluctuations in oil temperature are likely to occur, moisture from the ingredients migrates to the surrounding batter and evaporates to the outside during frying, resulting in the resulting battered fried foods becoming dry, hard, and lacking in flavor. Here, batters for deep-frying are broadly classified into powdered and liquid forms (so-called batters) depending on the form in which they are applied to the ingredients. The above-mentioned problem is particularly severe in battered fried foods made with powdered batters. The reason for this is that powdered coating materials tend to be thinner when fried than batter, and there are often scattered areas on the surface of the ingredients where the coating material is not attached.
[0004] Patent Document 1 describes a deep-frying ingredient (batter) containing a fermented seasoning, and examples of the fermented seasoning include fermented seasonings such as miso paste, soy sauce, mirin, vinegar, and nucleic acid-based seasonings made from wheat and / or soybeans, as well as fermented seasonings made from the fermentation metabolites of lactic acid bacteria, including bifidobacteria. The deep-frying ingredient described in Patent Document 1 is said to produce deep-fried foods that change little over time after cooking and have excellent microwave resistance after storage. Patent Document 2 describes a coating-type deep-frying mix (batter) containing a fruit-derived fermented seasoning powder with a pH of 3 to 6 or 8 to 11, and examples of the fermented seasoning powder include alcohol fermentation products, acetic acid fermentation products, and lactic acid fermentation products of fruits such as apples. The deep-frying mix described in Patent Document 2 is said to enable the easy production of deep-fried foods that have a good texture for the batter and ingredients and that are less susceptible to deterioration over time after production. Patent Document 3 describes a granular powder (coating material) obtained by subjecting wheat flour and dextrin to a moist heat treatment, and states that the average particle size of the granular powder may be 50 to 400 μm. The granular powder described in Patent Document 3 is said to have good adhesion when sprinkled on food ingredients, easy to handle without scattering dust, and capable of producing fried foods with a good texture. Patent Document 4 describes a granular powder (coating material) obtained by mixing and granulating wheat flour and / or starch with pregelatinized starch, and states that when this is used as a coating type fried chicken flour, the texture of the ingredients and the coating is good.
[0005] JP 2007-167000 A JP 2015-195781 A US 2013 / 202772 A1 JP 2005-333861 A
[0006] Although the coating materials described in Patent Documents 1 to 4 are useful as coating materials for battered deep-fried foods, if they are fried together with ingredients in a situation where the oil temperature may change significantly during frying, for example by using less oil than usual from the perspective of reducing the workload of frying, the ingredients may become dry, hard, and lack flavor, and there is room for improvement in terms of consistently producing battered deep-fried foods in which the ingredients have a good texture. A fried food coating composition that can be used in frying with a relatively small amount of oil and that can reduce the workload of frying has not yet been provided.
[0007] An object of the present invention is to provide a coating composition for deep-fried foods that can be used for deep-frying with a relatively small amount of oil and that can stably produce deep-fried foods with a coating that gives ingredients a good texture.
[0008] The present invention relates to a powdered deep-fried food coating composition used as a coating material in the production of a deep-fried food product by frying ingredients coated with the coating material, the deep-fried food coating composition being used by applying the composition to the ingredients in its powder form, the deep-fried food coating composition comprising a granular flour containing wheat flour and dextrin, and a fermented wheat seasoning.The present invention also relates to a method for producing a deep-fried food product, comprising the steps of applying the deep-fried food coating composition of the present invention directly to the ingredients and then frying the ingredients.
[0009] The coating composition for deep-fried foods of the present invention contains at least a granular flour containing wheat flour and dextrin, and a fermented wheat seasoning, and is in a powder form at room temperature and normal pressure.
[0010] The granular powder used in the present invention is an aggregate of a large number of granules, each of which contains at least wheat flour and dextrin.
[0011] The wheat flour contained in the granular flour used in the present invention may be any wheat flour that can be used in food, such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum wheat flour, etc., and one of these may be used alone or two or more may be used in combination.
[0012] The dextrin contained in the granular powder used in the present invention may be any dextrin that can be used in foods, and may be, for example, dextrin prepared by a known method using starch as a raw material. Examples of starch that can be used as a raw material for dextrin include starch from tapioca, potato, wheat, corn, waxy corn, etc., and these may be used alone or in combination of two or more.
[0013] The dextrin contained in the granular powder used in the present invention preferably has a dextrose equivalent (DE value) of 2 to 25, and more preferably 5 to 20. When the granular powder contained in the deep-fried food coating composition contains dextrin with a DE value within the above-mentioned preferred range, the texture and appearance of the coating of the deep-fried food produced using the deep-fried food coating composition can be further improved. Dextrin with a DE value within the desired range can be prepared, for example, by stepwise hydrolyzing the raw material starch while measuring the glucose content.
[0014] The total content of wheat flour and dextrin in the granular powder (or each granule constituting the granular powder) used in the present invention is preferably 85% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, and most preferably 100% by mass, based on the total mass of the granular powder (or each granule constituting the granular powder). That is, it is most preferable that the granular powder used in the present invention contains only wheat flour and dextrin.
[0015] The mass ratio of wheat flour to dextrin in the granular powder (or each granule constituting the granular powder) used in the present invention is preferably 97:3 to 70:30, more preferably 95:5 to 77:23, and even more preferably 92:8 to 84:16, in terms of wheat flour:dextrin. The mass ratio is typically the same as the mass ratio of wheat flour to dextrin used as raw materials in producing the granular powder.
[0016] The granules constituting the granulated powder used in the present invention are typically granulated from a mixture containing wheat flour and dextrin. The mixture is usually a powder mixture that is powdery at room temperature and normal pressure. As the granulation method, any granulation method used to produce this type of food granules can be used without any particular limitation, and for example, a fluidized bed granulation method, agitation granulation method, spray drying method, or compression pulverization method can be used.
[0017] Each granule constituting the granular powder used in the present invention may contain, in addition to active ingredients such as wheat flour and dextrin, a binder that binds the active ingredients together, but it is preferable that it does not contain a binder from the viewpoint of providing safe and secure food, etc. Granules that do not contain a binder can be obtained, for example, by adding water or steam to a mixture containing wheat flour and dextrin, preferably a mixture consisting of wheat flour and dextrin, to moisten the mixture, and then granulating the mixture.
[0018] The granular powder used in the present invention is preferably a moist-heat-treated product of a mixture containing wheat flour and dextrin. Because the moist-heat-treated granular powder has a porous structure with numerous voids, battered fried foods produced using the granular powder have a favorable batter texture, and the use of the granular powder can further improve the texture of fried foods. The moist-heat-treated product can be obtained, for example, by placing a mixture containing wheat flour and dextrin in a fluidized bed or stirring bed, moistening the mixture by adding water or steam, and heating the mixture. Granular powder, which is a moist-heat-treated product of a mixture containing wheat flour and dextrin, can be obtained by granulating the moist-heat-treated mixture using conventional methods. The moist-heat treatment of a mixture containing wheat flour and dextrin can also be performed using, for example, the heat treatment apparatus described in JP 2009-34038 A.
[0019] The size of the granular powder used in the present invention is not particularly limited, provided that it is a size that can be used as a coating material, but from the perspective of a coating composition for deep-fried foods that is used by adhering the powder in its powder form to ingredients, the average particle size is preferably 50 to 1000 μm, more preferably 80 to 500 μm, and even more preferably 100 to 300 μm. Generally, wheat flour and dextrin have a particle size distribution ranging from several μm to several tens of μm, with an average particle size of less than 100 μm. The average particle size of the granular powder can be adjusted, for example, by pulverizing a granulated product obtained from a mixture (moisture-heat-treated product) containing wheat flour and dextrin using a known method.
[0020] As used herein, the term "average particle size" refers to the volume mean diameter (MV) of particles calculated by a laser diffraction / scattering method. The average particle size of particles such as granular powder can be measured using a commercially available laser diffraction / scattering particle size distribution analyzer (e.g., Microtrac MT3000II; Nikkiso Co., Ltd.).
[0021] The content of granular powder in the deep-fried food coating composition of the present invention is preferably 40 to 97% by mass, more preferably 50 to 95% by mass, and even more preferably 60 to 90% by mass, based on the total mass of the composition. If the content of granular powder in the deep-fried food coating composition is too low, the texture of the deep-fried food coating composition obtained using the composition may become hard, while if the content is too high, the color of the coating in the deep-fried food coating composition may become too dark, resulting in a poor appearance.
[0022] The fermented wheat seasoning used in the present invention is a seasoning obtained by subjecting wheat-containing raw materials as a fermentation source to a microbial fermentation treatment. Examples of wheat used as the fermentation source include various wheat flours, whole wheat flour, and wheat-derived gluten that can be used as raw materials for the granular flour used in the present invention. The fermentation source may contain raw materials other than wheat instead of, or in addition to, wheat. Examples of raw materials other than wheat include plant-based raw materials other than wheat, such as grains and beans; starches; and sugars.
[0023] From the viewpoint of further enhancing the predetermined effects of the present invention, the wheat content in the fermentation source is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 100% by mass, relative to the total mass of the fermentation source. That is, it is most preferable that the fermentation source contains only wheat. In other words, it is preferable that the fermented wheat seasoning used in the present invention contains only wheat as a fermentation source. The wheat content in the fermentation source is typically the same as the wheat content in the fermented wheat seasoning obtained using the fermentation source.
[0024] The "fermentation treatment of the fermentation source with microorganisms" required to obtain the fermented wheat seasoning used in the present invention can be carried out using methods similar to known brewing methods. Specifically, for example, the fermentation source (raw materials containing wheat) can be first treated with koji mold, and then treated with a fermenting microorganism to obtain the fermented wheat seasoning used in the present invention. The fermentation microorganisms can be any microorganism capable of assimilating the fermentation source (wheat-containing raw materials). Examples of such microorganisms include yeasts of the genera Saccharomyces and Candida, lactic acid bacteria, acetic acid bacteria, and filamentous fungi. These can be used alone or in combination of two or more. During the fermentation treatment, acids, salts, enzymes, and other fermentation aids can be added to the fermentation source. The fermentation treatment can be carried out with reference to the Quality Labeling Standards of the Ministry of Agriculture, Forestry and Fisheries or the Japanese Agricultural Standards. Since the fermented wheat seasoning obtained by the fermentation treatment is usually in a liquid form immediately after completion of the fermentation treatment, it is preferably dried to form a powder. Specifically, for example, the liquid fermented wheat seasoning can be filtered to remove solids, and then powdered using known drying methods such as spray drying and freeze drying.
[0025] The fermented wheat seasoning used in the present invention may be, for example, a commercially available fermented wheat seasoning, the fermented seasoning described in Patent Document 1, or the concentrated seasoning liquid described in JP-A-2007-228946. When these are in liquid form, they are preferably powdered by the same method as described above.
[0026] The content of the fermented wheat seasoning in the coating composition for deep-fried foods of the present invention is preferably 0.05 to 2% by mass, more preferably 0.1 to 1.75% by mass, and even more preferably 0.2 to 1.5% by mass, relative to the total mass of the composition, from the viewpoint of ensuring that the desired effects of the present invention are achieved.
[0027] The deep-fried food coating composition of the present invention may contain other ingredients in addition to the above-mentioned ingredients (granular flour, fermented wheat seasoning). The other ingredients can be any ingredients conventionally used in coating materials for deep-fried foods, without particular limitation, including, for example, flours, starches, sugars, proteins, dietary fiber, thickeners, leavening agents, emulsifiers, spices, seasonings other than the fermented wheat seasoning, vitamins, minerals, colorings, and flavorings. These ingredients can be used alone or in combination of two or more. The content of the other ingredients in the deep-fried food coating composition of the present invention, other than the granular flour and fermented wheat seasoning, is preferably less than 60% by mass, more preferably less than 50% by mass, based on the total mass of the composition.
[0028] The coating composition for deep-fried foods of the present invention can be produced by mixing ingredients including granular flour and a fermented wheat seasoning. Each ingredient is usually in a powder form at room temperature and normal pressure. The coating composition for deep-fried foods of the present invention is typically mainly composed of powder, but may also contain granules, grains, or small pieces with a particle size larger than that of the powder.
[0029] The deep-fried food coating composition of the present invention is used as a coating material in the production of a coated fried food product, which is obtained by frying ingredients to which the coating material is attached. The deep-fried food coating composition of the present invention is used by adhering the powdered composition to the ingredients, specifically, for example, as a dusting powder or blender. When the deep-fried food coating composition of the present invention is used as a dusting powder, typically, the composition is applied to the surface of the ingredient, and then another coating material is applied to the surface of the ingredient (the surface to which the composition is attached) to obtain a fried topping. When the deep-fried food coating composition of the present invention is used as a blender, typically, the composition is applied to the surface of the ingredient so that the outermost surface of the topping is the composition. For example, when the deep-fried food coating composition of the present invention is used alone as a coating material, the composition is applied to the surface of the ingredient to obtain a fried topping. Furthermore, when the deep-fried food coating composition of the present invention is used in combination with another coating material as a coating material, the other coating material is applied to the surface of the ingredient, and then the composition is further applied to obtain a fried topping.
[0030] The coating composition for deep-fried foods of the present invention can be used as a batter by dissolving or dispersing it in an aqueous liquid such as water, but from the viewpoint of taking advantage of the feature of the present invention that it can be used for deep-frying in a manner that reduces the workload compared to conventional methods, specifically, for example, "deep-frying ingredients coated with a powdered coating material using a relatively small amount of oil," it is preferable to use it in its powder form by adhering it to the ingredients.
[0031] The present invention includes a method for producing a battered fried food using the above-mentioned fried food coating composition of the present invention. The production method of the present invention will be described below. For points not specifically explained in the production method of the present invention, the above-mentioned explanation of the fried food coating composition of the present invention applies as appropriate.
[0032] The method of the present invention includes a step of applying the powdered deep-fried food coating composition of the present invention directly to an ingredient, and then frying the ingredient. This step produces a battered deep-fried food, which is the target of the production. Specific examples of battered deep-fried foods include fried chicken and tempura.
[0033] As ingredients, ingredients conventionally used as ingredients for battered fried foods can be used without any particular limitation, and examples thereof include meats such as chicken and pork; seafood such as fish, squid, octopus, and shellfish; vegetables and mushrooms. The size of the ingredients can be set arbitrarily depending on the desired size of the battered fried food.
[0034] The method for adhering the deep-fried food coating composition of the present invention to ingredients is not particularly limited. For example, one of the following methods 1) to 3) can be used alone, or two or more can be combined. 1) A method in which the powdered deep-fried food coating composition is sprinkled over the ingredients. 2) A method in which the powdered deep-fried food coating composition and the ingredients are placed in a bag and shaken with the opening of the bag closed. 3) A method in which the powdered deep-fried food coating composition is spread over a relatively wide container such as a plate, and the ingredients are rolled on the spread composition.
[0035] In the manufacturing method of the present invention, the deep-fried food coating composition to be applied to the ingredients may be used as a dusting powder or as a blender. In the former case, for example, the deep-fried food coating composition of the present invention may be applied to the surface of the ingredients as a dusting powder, and then batter and / or breadcrumbs may be further applied to the surface of the ingredients. In the latter case, before applying the deep-fried food coating composition of the present invention as a blender to the surface of the ingredients, a dusting powder, water, a seasoning liquid, an egg liquid, a batter, etc. having a composition different from the deep-fried food coating composition may be applied to the surface of the ingredients in advance. From the viewpoint of more reliably achieving the intended effects of the present invention, it is preferable that the deep-fried food coating composition of the present invention be present on the outermost surface of the ingredients. Therefore, in the manufacturing method of the present invention, it is preferable to use the deep-fried food coating composition of the present invention to be applied to the ingredients as a blender.
[0036] In the production method of the present invention, the amount of the deep-fried food coating composition to be applied to the ingredient is not particularly limited, but is preferably 10 to 50 parts by mass, and more preferably 15 to 40 parts by mass, per 100 parts by mass of the ingredient. The deep-fried food coating composition may be applied to a portion of the surface of the ingredient, but from the viewpoint of improving the texture of the coated deep-fried food, it is preferable to apply it to the entire surface of the ingredient.
[0037] The ingredients may be seasoned before being coated with the coating composition of the present invention. After the coating composition of the present invention is coated on the ingredients, the ingredients (fried ingredients) to which the composition is applied may be allowed to stand for about 5 to 15 minutes before frying, if necessary, to allow the composition to blend with the ingredients.
[0038] In the production method of the present invention, the deep-frying of the ingredients (fried ingredients) having the deep-fried food coating composition adhered to their surfaces can be carried out in a conventional manner. Deep-frying is typically carried out by heating the ingredients in oil contained in an oil tank. Specific examples of deep-frying that can be employed in the production method of the present invention include deep-frying and pan-frying. Here, "deep-frying" refers to pan-frying performed with the ingredients entirely immersed in oil, and "pan-frying" refers to pan-frying performed with a portion of the ingredients exposed and not immersed in oil.
[0039] In the production method of the present invention, the amount of oil used in deep-frying, i.e., the amount of oil contained in the oil vat where deep-frying is performed, is not particularly limited. However, according to the present invention, since the deep-frying coating composition of the present invention described above is used as the coating material, a smaller amount of oil than usual may be used. Using a small amount of oil in deep-frying reduces the labor required for preparation and cleanup, thereby enabling efficient production of coated fried foods. From this perspective, the production method of the present invention enables the use of less oil in deep-frying than in conventional deep-frying. Specifically, for example, when deep-frying is performed in a conventional manner by heating the ingredients in oil contained in an oil vat, the oil depth in the oil vat (the vertical distance from the oil surface to the bottom of the oil vat) is preferably 2 cm or less, more preferably 1 cm or less. The amount of oil used in conventional deep-frying, depending on the size of the ingredients, is approximately 5 to 10 cm.
[0040] The battered fried foods produced by the production method of the present invention can be stored in various environments. For example, they may be stored inside a food warmer at a product temperature of about 30 to 50°C, in an environment where the ambient temperature is about room temperature at a product temperature of about 15 to 30°C, refrigerated at a product temperature above 0°C and not higher than 15°C, or frozen at a product temperature of 0°C or lower. Furthermore, the battered fried foods produced by the production method of the present invention may be reheated, as necessary, in a microwave oven, oven, re-frying, or the like before eating.
[0041] 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.
[0042] (Production of Granular Powders A and B) 90 parts by weight of wheat flour (weak flour) and 10 parts by weight of dextrin (DE value: 12) were mixed to obtain a powder mixture, which was then subjected to a moist heat treatment using the heat treatment apparatus described in JP 2009-34038 A. Specifically, the pressure (gauge pressure) inside the stirring vessel of the heat treatment apparatus was adjusted to 25 kPa and the ambient temperature to 105°C. The powder mixture was then introduced into the stirring vessel, and 10 parts by weight of water per 100 parts by weight of the powder mixture was sprayed onto the powder mixture while stirring for 5 seconds, thereby subjecting the powder mixture to moist heat treatment, thereby obtaining a moist heat-treated mixture containing wheat flour and dextrin. The moist heat-treated product was dried, cooled, and sieved to obtain granular powder A. Granular powder B was also produced in the same manner as granular powder A, except that only wheat flour (weak flour) was used without dextrin.
[0043] Examples 1 to 18, Comparative Examples 1 to 7: Production of Deep-fried Food Coating Compositions Powdered deep-fried food coating compositions were produced at room temperature and pressure by mixing ingredients according to the formulations shown in Tables 1 to 3 below and stirring until homogenous. The ingredients used were as follows. The liquid fermented seasonings were freeze-dried into powder form. Granular powder A: Granulated product of a moist heat treatment of a mixture of wheat flour (soft flour) and dextrin, average particle size 220 μm. Granular powder B: Granulated product of a moist heat treatment of wheat flour (soft flour), average particle size 220 μm. Fermented seasoning A: "Powdered Fermented Umami Seasoning PN" manufactured by Kikkoman Corporation, fermentation source wheat. Fermented seasoning B: "Powdered Soy Sauce DL" manufactured by Kikkoman Corporation, fermentation source wheat and soybeans. Fermented seasoning C: "Ryomi D" manufactured by Kikkoman Corporation, fermentation source rice. Fermented seasoning D: "Ajishirube MP" manufactured by Takara Shuzo Co., Ltd., fermentation source is rice and corn. Fermented seasoning E: "Manns Grape Fermented Seasoning" manufactured by Manns Wine Co., Ltd., fermentation source is grape. Wheat flour: Nisshin Flour Milling Co., Ltd., soft flour.
[0044] [Test Example] Fried chicken, a type of battered fried food, was produced using one of the deep-fried food coating compositions from each Example and Comparative Example. Specifically, multiple 50g chunks of meat were cut from a single chicken thigh, and each chunk was seasoned with a seasoning containing soy sauce, sake, and ginger juice. Next, the seasoned chunks were coated with the deep-fried food coating composition in an amount of 25 parts by mass per chicken thigh to obtain a batter. Separately, 200mL of salad oil was placed in a 450mL pot (oil tank) and heated, and the temperature of the salad oil was adjusted to 170°C. The depth of the salad oil in the pot was 2cm or less. Then, with the pot maintained at medium heat, four of the battered fried chicken pieces were placed in the oil and deep-fried for 3 minutes and 30 seconds to produce a battered fried food (fried chicken). The texture of the produced fried chicken was evaluated by a panel of 10 experts according to the following evaluation criteria, and the average score of the 10 experts was calculated. The results are shown in Tables 1 to 3 below.
[0045] <Texture evaluation criteria> 5 points: The ingredients are very soft, juicy, and have a good meaty flavor, extremely good. 4 points: The ingredients are soft, juicy, and have a good meaty flavor, good. 3 points: The ingredients are a little dry, but the juiciness and meaty flavor are somewhat noticeable, and the texture is acceptable. 2 points: The ingredients are dry and a little hard, and have little meaty flavor, poor. 1 point: The ingredients are dry and very hard, and have no meaty flavor, extremely poor.
[0046]
[0047] As shown in Table 1, each Example contained a granular flour containing wheat flour and dextrin, and a fermented seasoning (fermented wheat seasoning) whose fermentation source was a raw material containing wheat, and therefore the texture of the battered fried foods was superior to that of the Comparative Examples, which did not meet these requirements. Furthermore, since Example 1 produced a battered fried food with a superior texture compared to Example 2, it can be seen that a fermented wheat seasoning that uses only wheat as a fermentation source is preferable.
[0048]
[0049]
[0050] According to the present invention, even when a relatively small amount of oil is used for deep frying, it is possible to stably produce battered deep-fried foods in which the ingredients have a good texture.
Claims
1. A powdered frying coating composition used as a coating material in the manufacture of fried foods with coating, which are made by deep-frying ingredients coated with the coating material, and which is used by attaching the coating material to the ingredients while remaining in powder form. A composition for frying batter containing wheat flour, granular powder containing dextrin, and wheat fermented seasoning.
2. The composition for frying batter according to claim 1, wherein the wheat fermented seasoning uses only wheat as the fermentation source.
3. The fried food coating composition according to claim 1 or 2, wherein the content of the wheat fermented seasoning is 0.05 to 2% by mass.
4. A method for producing coated fried food, comprising the step of applying the fried food coating composition described in claim 1 or 2 directly to the ingredients, and then deep-frying the ingredients.
5. The method for producing coated fried food according to claim 4, wherein the deep-frying step is carried out by heating the ingredients to which the deep-frying batter composition has been attached in oil contained in an oil tank, and the depth of the oil in the oil tank is 2 cm or less.