METHOD OF PRODUCING BATTER FOR DEEP-FRIED FOOD PRODUCTS

摘要

It is intended to provide: a method for producing a batter for deep-fried food products, which can prevent a cereal flour from bunching up together in the course of the production and also prevent sticking of the batter to each other in the course of the production; a batter for deep-fried food products which scarcely sticks together with the passage of time; a frozen food for deep-frying using this batter; and a method of producing the same. The above-described method for producing a batter for deep-fried food products comprises: the step (A) wherein 100 parts by mass of a cereal flour for a batter for deep-fried food products which contains 30% by mass or more of gelatinized starch is mixed with 10 parts by mass or more of a fat powder; and the step (B) wherein the mixture obtained in the step (A) is mixed with a water-containing solution to prepare a batter containing batter grains of 5 to 8 mm in major diameter and having a grain size (major diameter) distribution of 0.01 to 16 mm.