METHOD OF PRODUCING BATTER FOR DEEP-FRIED FOOD PRODUCTS

摘要

It is intended to provide: a method whereby a batter for deep-fried food products, which sufficiently swells during the deep-frying step and scarcely sticks to each other with the passage of time and with which a food material to be deep-fried can be easily coated at a high adhesion strength, can be efficiently obtained; a lightweight batter for deep-fried food products obtained by this method; a frozen deep-fried food using this batter; and a method of producing the same. The above-described method for producing a batter for deep-fried food products comprises: mixing a hygroscopic core material, which comprises a core material containing an amylose-free starch and/or waxy starch in a definite amount and having been gelatinized at a definite ratio or above with a fat powder; mixing the hygroscopic core material thus prepared with a water-containing solution at a definite ratio to thereby prepare a hygroscopic core; mixing the hygroscopic core with a coating powder to thereby prepare a coated hygroscopic core; and mixing the coated hygroscopic core with a water-containing solution at a definite ratio to thereby 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.