JP5149466B2 - Manufacturing method of fried food for room temperature or refrigerated sales - Google Patents

Description

  The present invention, after cooking, is sold at room temperature or in a refrigerated state at a store, etc., and after a lapse of time, it suppresses the deterioration of the juicy feeling of the utensils and the occurrence of difficulty in biting the garment. A method for producing deep-fried foods such as deep-fried foods and fried foods, which is suitable for mass production, and the normal-temperature or cold-sold sales obtained by the method. Related to fried food.

Deep-fried chicken such as fried chicken and fried foods using bread crumbs such as cutlets that combine the juicy feeling of meat and seafood and the crispy feeling of clothing are preferred as good quality It is rare.
Such deep-fried foods at supermarkets and convenience stores are sold at room temperature after being oiled on the spot, packaged in containers, etc., or sold in a refrigerated state.
When sold at room temperature or in the refrigerated state, over time, the moisture content of the inner device will move to the clothing side, the juiciness of the inner device will decrease, and the clothing will become hard and difficult to bite. At the same time, there is a problem that the crispness of the clothes is lowered. In addition, when the purchased consumer eats by heating with a microwave oven or the like when eating, the above problem becomes more remarkable.
Conventionally, various proposals have been made in order to maintain the crispness of the fried clothing. However, all the conventionally proposed methods are improvements to clothing materials such as batters, blender mixes, bread crumbs, etc. used in the production of fried foods (see Patent Documents 1 and 2, etc.), and the effect is not necessarily sufficient. Is hard to say.

By the way, in the industrial production of deep-fried food, water retention treatment using a water retention agent is usually performed before attaching clothing materials to the deep-fried food in order to maintain the juiciness of meat and fish and shellfish that are medium-sized food. Is often performed. The water retention agent is intended to increase the water retention of meat and seafood as a result of various factors such as adjustment of pH and increase of ionic strength. Usually, phosphate, citrate, carbonate is added to a saline solution. Among them, a solution to which one or a mixture of two or more is added is used. In the case of meat, this water retention treatment is carried out using a mixer with a container such as a tumbler mix mixer. In the case of seafood, the water content of the medium is increased and retained by being immersed in the solution. Can do.
However, such a water retention treatment increases the possibility of moisture transferring from the meat and seafood that is the main ingredient to the fried clothes during storage, while maintaining the juicy feeling of the fried food, This contributes to a decrease in crispness.

JP 2003-135014 A JP-A-11-169117

  It is an object of the present invention to maintain the crispness of a garment by suppressing the deterioration of the juicy feeling of the ingredients and the garment becoming hard and difficult to bite, which occurs over time for fried foods sold at room temperature or in a refrigerated state. Even if it is heated in a microwave oven after a period of time and eats, it suppresses the above-mentioned decrease in juiciness and difficulty in biting the garment and maintains the crispness of the garment. It is providing the manufacturing method of the fried food for normal temperature or refrigerated sales, and the fried food for normal temperature or refrigerated sales.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor can effectively solve the above-mentioned problems by combining a specific thickening agent with a water-retaining agent that has been conventionally used in the industrial production of deep-fried food. Thus, the present invention was completed. Here, as shown in Comparative Examples 2 to 4, 6 and 10, which will be described later, even when a specific thickener is blended, conventionally, phosphates and citrates blended in water retention agents When the carbonate is used alone or as a mixture of two or more, or when no salt is blended, the above-mentioned problem cannot be solved, and it is clear that the effect of the present invention is not simply due to a specific thickener.

That is, according to the present invention, a solution (X) having a water retention function, comprising gum arabic, a water retention agent comprising at least one of sodium polyphosphate, trisodium citrate, and sodium carbonate , a salt, and water, meat Alternatively, the step (A) of preparing a brace consisting of fish and shellfish, the step (B) of keeping the brace in contact with the solution (X), and the water retaining treatment of the brace at least The step of attaching the clothing material (C1), the step of oiling the resulting clothing with inner clothing (C2), the step of freezing the fried food after the oiling (D1), and the step of cooking the frozen fried food And (E1), a method for producing a fried food for normal temperature or refrigerated sales (hereinafter may be abbreviated as the method (1) of the present invention).
Further, according to the present invention, the above step (A), the above step (B), the above step (C1), the step of chilling or freezing the resulting clothing-equipped innerware (D2), and the refrigeration or freezing. A method for producing fried food for normal temperature or refrigerated sales (hereinafter referred to as the method (2) of the present invention. The method of the present invention (1) ) And (2) may be abbreviated together as the method of the present invention).
Furthermore, according to this invention, the normal temperature obtained by the said manufacturing method or the fried food for refrigeration sales is provided.

  In the method of the present invention, in the step (B) before attaching the clothing material in the above step (C1), the inner device is water-retained with the specific solution (X), and therefore sold at room temperature or in a refrigerated state. It is possible to maintain the crispness of the clothing after the time has elapsed by suppressing the decrease in the juicy feeling of the fried food over time and the clothing becoming hard and difficult to bite. Even when heated and eaten, it is possible to suppress the above-described reduction in juiciness and difficulty in biting the garment and maintain the crispness of the garment. Moreover, conventional fried food production equipment can be used, which is suitable for mass production. Therefore, the fried food for normal temperature or refrigerated sales obtained by the method of the present invention is suitable for selling fried foods at supermarkets, convenience stores and the like.

The present invention will be described in detail below.
The method of the present invention includes the step (A) of preparing a filling made of a solution (X) having a specific water-retaining action, meat or fish and shellfish.
The solution (X) contains gum arabic, a water retention agent comprising at least one of sodium polyphosphate, trisodium citrate, and sodium carbonate , a salt, and water.
Gum arabic is a kind of thickening polysaccharide and is conventionally known to be used for improving the stability of clothing materials by blending into clothing materials such as batters for fried foods. However, it is not known that a desired effect can be obtained by mixing with a water retention agent used in a conventional water retention treatment separately from a batter.

In the solution (X), in addition to gum arabic, other thickening polysaccharides can be blended within the range that does not impair the desired effect of the present invention and in order to further improve the desired effect. As other thickening polysaccharides, for example, at least one of xanthan gum, pectin, and guar gum is preferable in terms of further improving the desired effect. However, when other thickening polysaccharides are used alone or in place of gum arabic, the desired effect is not obtained at all.
In the solution (X), the content of gum arabic is usually 1 to 15% by mass, preferably 2 to 8% by mass, based on the total amount of the solution (X). If it is less than 1% by mass, it is difficult to obtain a desired effect. On the other hand, if it exceeds 15% by mass, the viscosity increases, and the intended water retention effect may be reduced.
When the other thickening polysaccharide is contained in the solution (X), the content can be appropriately selected according to the type, for example, the total amount of the solution (X), the solution (X) Can be selected from such an amount that the viscosity is usually in the range of 500 cP to 10000 cP, preferably 1000 cP to 5000 cP. If it is less than 500 cP, it is difficult to obtain the effect of containing other thickening polysaccharides. On the other hand, if it exceeds 10000 cP, the intended water retention effect may be reduced.

In a solution (X), water retention agent, adjusting the pH, a variety of factors such as increased ionic strength state, and are not to increase the water retention of meat and seafood as a result, sodium polyphosphate, trisodium citrate and It consists of at least one sodium carbonate. These are water-retaining agents components that have been used for meat and seafood in the past when industrially producing deep-fried fried foods such as fried chicken and fries, and conventionally known components can be used. . As the salt, a seasoning such as soy sauce containing salt can be used.
In the solution (X), the concentration of the water-retaining agent mixture is usually 0.5 to 5.0% by mass, preferably 1.0 to 4.0% by mass. Moreover, the density | concentration of a salt is 0.1-3.0 mass% normally, Preferably it is 0.5-2.0 mass%.
For example, a seasoning can be added to the solution (X) as necessary. The addition amount of the seasoning can be appropriately selected according to the purpose, but is preferably 25% by mass or less based on the total amount of the solution.
The solution (X) can be obtained by a method of mixing the above components so as to dissolve in water.

The filling prepared in step (A) is meat or seafood, cut into a predetermined size according to the type of deep-fried food or the type of the medium, and used as it is or prepared as it is. be able to.
Examples of meat include live meat such as chicken, pig, and cow. When these livestock meat is used as meat for fried chicken, in order to make the surface of the livestock easy to come into contact with the solution (X) described later, and to obtain the desired effect of the present invention more reliably, it is preliminarily fried. It is necessary to cut so that it becomes. However, it is not always necessary to cut a piece of shrimp or other fish that is a serving. Although the magnitude | size changes with kinds of fried food, it can be made into a magnitude | size which the weight of one fried food's middle tool will be about 10-100g normally.
Examples of seafood include crustaceans such as shrimp, fish such as hoki, and squid.

  When meat is used as an intermediate tool, in the step (A), it is preferable to prepare a mixer with a container used for the water retention treatment in the step (B) described later. The mixer with a container is not particularly limited as long as it can mix the solution (X) and a plurality of cut meats, and can infiltrate the solution (X) from the surface of the meats. A mixer equipped with a rotating cylindrical tank with a blade (tumbler) can be used, and a commercially available product can also be used.

The method of the present invention includes a step (B) of bringing the solution into contact with the solution (X) to at least retain the solution.
When the medium is meat, in order to perform the water retention treatment in step (B) more efficiently, using a mixer with a container, a plurality of meats cut into a predetermined size are mixed with the mixer with the container. It is preferable to mix with the solution (X) in a container.
When the step (B) is performed by mixing, the mixing ratio of the solution (X) and the plurality of meats may be a ratio that allows the solution (X) to sufficiently penetrate from the surface of the meat, for example, a mass ratio. Therefore, the solution (X) 10 to 30 is preferable with respect to the meat 100. In this case, it is preferable that the water retention rate (the post-retentive device / the pre-retentive device × 100 = the water retention rate%) is 110 to 130%. At this time, the solution (X) can be used in an excessive amount.
The mixing time and the number of rotations can be appropriately selected and determined according to the capacity of the container of the mixer and the amount of meat to be mixed so that the solution (X) can sufficiently permeate from the surface of the meat. The mixing can be performed in an environment of about 0 to 20 ° C.
When the medium is a seafood, the water retention treatment in the step (B) is preferably performed by immersing the medium in the solution (X) so as not to damage the medium.
Immersion can be performed using a desired container so that the entire middle tool is immersed in the solution (X). At this time, the temperature of the solution (X) can usually be about 0 to 25 ° C., and the dipping time can be appropriately determined depending on the kind and size of the middle tool, but is usually in the range of 2 to 60 minutes. You can choose from. In this case, it is preferable that the water retention rate (the post-retentive device / the pre-retentive device × 100 = the water retention rate%) is 103 to 120%.

The method of the present invention includes a step (C1) of attaching a clothing material to the water retaining treated inner device.
The clothing material used in the step (C1) can be determined according to the type of fried food.
When the deep-fried food is fried, batter or batter and blender mixed powder can be used as the clothing material. Further, when the fried food is a fried food, batters and bread crumbs can be used as the clothes.
The batter usually contains starch and / or wheat flour, and can use a normal fried batter mixed with various additives as necessary, as long as the desired effect of the present invention is not impaired. It does not specifically limit and a commercial item can also be used. Moreover, a seasoning liquid etc. can also be mix | blended with a batter as needed.
When sticking the batter, it is also possible to preliminarily dust the inner tool according to a conventional method.
In the step (C1), the dressing material is not particularly limited as long as the dressing material adheres uniformly to the surface of the ingredients, but for example, in a process such as spraying, coating, or a buttering machine It can be performed by a process of immersing the inner tool in the clothing material.
In the step (C1), the amount of batter attached to the middle tool is not particularly limited, and is usually about 5 to 30 parts by mass per 100 parts by mass of the middle tool.
The bleeder mixed powder used for the production of fried chicken can be further adhered to the batter surface adhered to the above-mentioned fried cooking tool, and commercially available products usually used for fried chicken can be used.
The bread crumbs are not particularly limited, and can be appropriately selected according to the type of frying, and commercially available products can also be used.

The method (1) of the present invention includes a step (C2) of oiling the garment-attached intermediate device obtained in the step (C1).
In the step (C2), the oil can be appropriately selected from the temperature and time used for the deep-fried food according to the type and size of the medium using a fryer, and the oil temperature is usually 160 to 200 ° C. Can be done to the extent.

The method (1) of the present invention includes the step (D1) of freezing the deep-fried food after the simmering, while the method (2) of the present invention refrigerates the garments with clothing obtained in the step (C1). Or the process (D2) which freezes is included.
In the steps (D1) and (D2), the freezing can be performed by a known method, for example, by freezing to −15 ° C. or less, and can be carried out in a wide range by storing frozen and transporting frozen. Sales become possible.
In the step (D2), the refrigeration can be performed by a known method, for example, by refrigeration at −5 ° C. to 10 ° C.

The method (1) of the present invention includes a step (E1) of cooking the frozen fried food, while the method (2) of the present invention is a step of cooking (C2) the garment-equipped chilled or frozen ingredients (E2). )including.
In the steps (E1) and (E2), the cooking can be performed by, for example, oil cooking or microwave cooking. The cooking conditions can be appropriately selected from known conditions according to the type of fried food.
In the method of the present invention, steps other than the above-described steps can be performed within a range that does not impair the desired effect of the present invention.

The fried food for normal temperature or refrigerated sales obtained by the method of the present invention can be displayed in a normal temperature or refrigerated environment, or can be sold by packaging in an appropriate packaging tool such as a plastic pack or bag. Here, selling at normal temperature means that the fried food is usually placed and sold under an environment of about 18 to 25 ° C., and refrigerated selling is usually about −5 ° C. to 10 ° C. It is placed in the environment of and is sold.
Consumers who have purchased the fried food for normal temperature or refrigerated sales obtained by the method of the present invention can eat the fried food as it is, and can also heat and eat it with a microwave oven or the like.

Hereinafter, although an example and a comparative example explain the present invention still in detail, the present invention is not limited to these. The evaluation in the examples was performed by three professional panels based on the following criteria, and the average was used as the result.
Texture of clothing (crispy texture) (hereinafter abbreviated as clothing texture (1))
+5: The entire garment is crisp, +3: A considerable part of the garment is crisp, +2: There are many crisp parts of the garment, 0: Many crisp parts of the garment, -2: There are few crispy parts of clothing, -3: A considerable part of clothing is not crisp, -5: The whole clothing is not crisp.
Cloth texture (difficulty in biting clothes, feeling attached to teeth) (hereinafter abbreviated as garment texture (2))
+5: Difficult to bite the garment, no feeling on the teeth, +3: Difficult to bite the garment slightly, feeling that sticks to the teeth, but no problem as a whole, +2: Difficult to bite the weak garment 0: Slightly difficult to bite the garment, feels sticky to the teeth, but is an acceptable limit, -2: Difficult to bite the garment, feels sticky to the teeth -3: It is difficult to bite the garment and feels sticking to the teeth, and it is unacceptable. -5: The bite of the garment is difficult to bite, and the feeling sticking to the teeth is too strong to bite.
Inside texture (juicy feeling)
+5: The succulent feeling of the medium tool is quite strong, +3: The succulent feeling of the medium tool is strong, +2: Somewhat juicy, 0: The juicy feeling of the medium tool is normal, -2: The juicy feeling is rather weak -3: The succulent feeling of the middle tool is weak. -5: The succulent feeling of the middle tool is quite weak.

Example 1
A solution having water retention (X) by mixing 0.33 kg of gum arabic, 0.15 kg of sodium polyphosphate (trade name “Rinsanen 35”, Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt in 3.86 kg of water (X ) Was prepared.
Skin and fat were removed from 20 kg of chicken thighs and cut into about 20 g per piece.
400 g of fried chicken and 90 g of the solution (X) were sealed in a polyethylene bag with air accumulated in the resulting mixture (model “MG-40”, Tonichi Co., Ltd.) and mixed at 10 ° C. or lower for 40 minutes under the condition of 15 revolutions / minute.
The obtained fried chicken after mixing was transferred to a bowl, and 10 g of flour (trade name “T-156”, manufactured by Showa Sangyo Co., Ltd.) was added to the bowl and mixed to adhere. Next, 44 g of batter liquid obtained by dissolving 26.4 g of batter powder (trade name “B2417” manufactured by Nippon Flour Mills Co., Ltd.) in 17.6 g of water was added to the ball, mixed and adhered thereto. Subsequently, since the dusting powder and the batter liquid were adhered, the fried chicken was taken out from the balls one by one, and 3 g of bleeder powder (trade name “Mix # 11-69” manufactured by Showa Sangyo Co., Ltd.) was adhered thereto.
Next, the oil was fried for 2 minutes and 30 seconds with a frying oil at 175 ° C., allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare fried chicken.
The obtained frozen chicken was fried with a frying oil at 170 ° C. for 3 minutes and then allowed to stand for 5 minutes. Subsequently, 6 polystyrene tray packs of 125 mm long × 200 mm wide × 50 mm deep (15 holes with a diameter of 3 mm are opened in the upper lid) were packed and allowed to stand for 2 hours under conditions of 20 ° C. and 20% humidity. I put it. Next, the fried chicken was transferred from the tray pack to a plate, heated with a microwave oven (600 W for 1 minute 20 seconds / 6 without wrapping), and texture evaluation was performed based on the above evaluation. The results are shown in Table 1.

Example 2
0.33 kg of gum arabic, 0.04 kg of xanthan gum, 0.16 kg of sodium polyphosphate (trade name “Rinsanen 35” manufactured by Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt are mixed and dissolved in 3.88 kg of water to retain water. A solution (X) having was prepared. When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1800 cP.
Except that the obtained solution (X) was used, fried chicken was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 1
In Example 1, fried chicken was prepared and evaluated in the same manner as in Example 1 except that gum arabic was not added to the solution (X). The results are shown in Table 1.

表１の結果より、溶液(X)にアラビアガムを必須に配合することにより本発明の所望の効果が得られることがわかった。

From the results shown in Table 1, it was found that the desired effect of the present invention can be obtained by essentially adding gum arabic to the solution (X).

Comparative Example 2
In Example 1, fried chicken was prepared from frozen chicken and evaluated in the same manner as in Example 1 except that sodium polyphosphate was not added to the solution (X). The results are shown in Table 2.

Comparative Example 3
In Example 1, fried chicken was prepared and evaluated in the same manner as in Example 1 except that no common salt was added to the solution (X). The results are shown in Table 2.

Comparative Example 4
In Example 1, fries were prepared from frozen chicken meat and evaluated in the same manner as in Example 1 except that sodium polyphosphate and common salt were not added to the solution (X). The results are shown in Table 2.

表２の結果より、増粘多糖類としてアラビアガムを用いた場合でも、溶液(X)に、ポリリン酸ナトリウム及び／又は並塩を配合しない場合には、本発明の所望の効果が得られないことがわかった。

From the results in Table 2, even when gum arabic is used as the thickening polysaccharide, the desired effect of the present invention cannot be obtained unless sodium polyphosphate and / or a common salt is added to the solution (X). I understood it.

Example 3
Except that 0.33 kg of gum arabic, 0.15 kg of trisodium citrate (manufactured by Showa Kako Co., Ltd.) and 0.14 kg of normal salt were mixed and dissolved in 3.86 kg of water to prepare a solution (X) having water retention. In the same manner as in Example 1, fried chicken was prepared and evaluated. The results are shown in Table 3.

Example 4
A solution (X) having water retention by mixing 0.33 kg of gum arabic, 0.04 kg of xanthan gum, 0.16 kg of trisodium citrate (manufactured by Showa Kako) and 0.14 kg of normal salt in 3.88 kg of water. Was prepared. When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1800 cP.
Except that the obtained solution (X) was used, fried chicken was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 3.

Comparative Example 5
In the solution (X) prepared in Example 3, fried chicken was prepared and evaluated in the same manner as in Example 3 except that gum arabic was not used. The results are shown in Table 3.

Comparative Example 6
In Example 3, fried chicken was prepared from frozen chicken and evaluated in the same manner as in Example 3 except that no common salt was added to the solution (X). The results are shown in Table 3.

Comparative Example 7
In Example 3, fried chicken was prepared and evaluated in the same manner as in Example 3 except that gum arabic and common salt were not added to the solution (X). The results are shown in Table 3.

Comparative Example 8
In Example 4, the solution (X) was mixed in a tank using a mixture containing no gum arabic and xanthan gum. Thereafter, 1.5 g of the solution obtained by mixing and dissolving 22.0 kg of gum arabic and 0.4 kg of xanthan gum in 77.6 kg of water was attached to the surface of the fried chicken after tank mixing. Except that, fried chicken was prepared and evaluated in the same manner as in Example 4. The results are shown in Table 3.

Example 5
Except that 0.33 kg of gum arabic, 0.15 kg of sodium carbonate (Asahi Glass Co., Ltd.) and 0.14 kg of normal salt were mixed and dissolved in 3.86 kg of water to prepare solution (X) having water retention. In the same manner as in No. 1, fried chicken was prepared and evaluated. The results are shown in Table 4.

Example 6
A solution (X) having water retention was prepared by mixing 0.33 kg of gum arabic, 0.04 kg of xanthan gum, 0.16 kg of sodium carbonate (Asahi Glass Co., Ltd.) and 0.14 kg of normal salt in 3.88 kg of water. . When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1800 cP.
Except that the obtained solution (X) was used, fried chicken was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 4.

Comparative Example 9
In the solution (X) prepared in Example 5, fried chicken was prepared and evaluated in the same manner as in Example 5 except that gum arabic was not used. The results are shown in Table 4.

Comparative Example 10
In Example 5, fried chicken was prepared and evaluated in the same manner as in Example 5 except that no common salt was added to the solution (X). The results are shown in Table 4.

Comparative Example 11
In Example 5, fried chicken was prepared and evaluated in the same manner as in Example 5 except that gum arabic and common salt were not added to the solution (X). The results are shown in Table 4.

Comparative Example 12
In Example 6, the solution (X) was mixed in a tank using a mixture containing no gum arabic and xanthan gum. Thereafter, 1.5 g of the solution obtained by mixing and dissolving 22.0 kg of gum arabic and 0.4 kg of xanthan gum in 77.6 kg of water was attached to the surface of the fried chicken after tank mixing. Except for the above, fried chicken was prepared and evaluated in the same manner as in Example 6. The results are shown in Table 4.

Claims (9)

Gum arabic, sodium polyphosphate, and water retention agent comprising at least one of sodium citrate and sodium carbonate, and salt, the solution having a water-retaining action comprising water (X), the Chugu consisting meat or seafood Preparing the step (A), bringing the middle tool into contact with the solution (X), retaining at least the middle tool with water (B), and attaching the clothing material to the water-retained middle tool (C1 ), The step of oiling the obtained clothing-equipped innerware (C2), the step of freezing the deep-fried food after oiling (D1), and the step of cooking the frozen deep-fried food (E1) Or the manufacturing method of fried food for refrigeration sale. Gum arabic, sodium polyphosphate, and water retention agent comprising at least one of sodium citrate and sodium carbonate, and salt, the solution having a water-retaining action comprising water (X), the Chugu consisting meat or seafood Step (A) to prepare,
A step (B) of bringing the solution into contact with the solution (X) and water retaining at least the solution;
A step (C1) of attaching a clothing material to the water-retained intermediate device;
A step (D2) of refrigeration or freezing of the resulting inner article with clothing,
A step (E2) of cooking the chilled or frozen garments with clothing,
Manufacturing method of fried food for room temperature or refrigerated sales. The production method according to claim 1 or 2, wherein the solution (X) contains a thickening polysaccharide other than gum arabic. The method according to claim 3 , wherein the other polysaccharide thickener is selected from the group consisting of xanthan gum, pectin, guar gum, and a mixture thereof. When the medium is meat, the water retention treatment in step (B) is performed using a mixer with a container, and a plurality of meats cut into a predetermined size are placed in the solution ( The manufacturing method in any one of Claims 1-4 performed by mixing with X). The method according to any one of claims 1 to 4 , wherein when the inner ingredient is a seafood, the water retention treatment in the step (B) is performed by immersing the inner ingredient in the solution (X). The manufacturing method according to any one of claims 1 to 6 , wherein the deep-fried food is fried and the clothing material is batter, or batter and blender mixed powder. The manufacturing method according to any one of claims 1 to 6 , wherein the deep-fried food is frying, and the clothes are batter and bread crumbs. A fried food for room temperature or refrigerated sales obtained by the production method according to any one of claims 1 to 8 .