JPH09121785A - Production of fried food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce fried food products well swollen, crispy in texture and good in oil separation (no greasy texture) effecting its soaking treatment with the seasoning solution under reduced pressure followed by its rapid cooling treatment under reduced pressure. SOLUTION: The food materials to be fried are placed in the frying box 3 and soaked in the tank 50 filled with the seasoning solution under reduced pressure in the pretreatment chamber 3, then opened to the atmospheric pressure whereby the moisture in the food materials is replaced with the seasoning solution. The soaked food materials are fried in the main body of the fryer 1 under reduced pressure. The fried food products are oil-drained under reduced pressure in the pre-exit chamber 10, then rapidly chilled with refrigerant gas blown in from the pipe 9. The fried food products are rapidly hardened on their surface by this chilling operation to give the objective swollen fried food product having crispy texture without shrinkage.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing fried foods of fruits such as apples, pineapples and grapes, vegetables such as pumpkins, sweet potatoes and potatoes, and seafood such as octopus, squid and clams, especially foods. The present invention relates to a method for producing fried foods, in which ingredients are stored in a basket and fried under reduced pressure.

[0002]

2. Description of the Related Art Conventionally, fried foods of this type have been disclosed in JP-A-59-59
As disclosed in Japanese Patent No. 210853, a chip-shaped food material impregnated with a sugar solution or the like is placed in a basket and immersed in heating oil of a fryer kept under reduced pressure, and the basket is moved up and down to make chips. It is manufactured by frying while preventing the materials from binding to each other.

[0003]

However, Japanese Unexamined Patent Publication No.
According to the conventional method described in Japanese Patent No. 210853, since the impregnation treatment with the processing liquid such as sugar liquid is performed under normal pressure,
The treatment depends on the type of material, but usually 3 to
It took 24 hours. Therefore, in the case of mass production, a large number of impregnation tanks (dipping and holding tanks) are required, a large amount of processing liquid is used, and equipment costs and auxiliary raw material costs are expensive, which is uneconomical.

Further, when the impregnation time becomes long, the viscosity of the working fluid increases due to the temperature change of the working fluid such as sugar solution, and the working fluid adhering to the surface of the material is completely removed even if the draining treatment is performed. However, the processing liquid remaining on the surface of the material causes the materials to adhere to each other, dissolves in the oil for frying, contaminates the oil, and causes spots on the surface of the product, resulting in deterioration of product quality. Was there.

Further, according to the above-mentioned conventional method, the product fried in the heating oil of the fryer under reduced pressure is drained in the fryer, and then the door of the fryer is opened to take out the product together with the basket and let it stand naturally. It is cooled by cold.
However, the product fried under reduced pressure contracts when it is opened under atmospheric pressure. As a result, not only the appearance of the product is unsightly, but also the texture is deteriorated.

In addition, since the flyer is opened to the atmosphere each time the product is taken out after depressurization frying, the oxidation of the frying oil progresses relatively quickly, and the acid value and peroxide value of the frying oil exceed the specified values. It was required that the frying oil be frequently filtered and changed during operation.

The present invention improves on the drawbacks of the conventional methods for producing fried foods, shortens the pretreatment time of the frying process with the processing liquid, and allows the remaining processing liquid to be adhered to the surface of the food material without residual treatment. A first object of the present invention is to provide a method for producing a high-quality fried food by preventing oil from being contaminated by liquid or adhesion of food materials.

A second object of the present invention is to provide a method for producing a high quality fried food by preventing the quality of fried food from being deteriorated due to shrinkage of the fried food.

Furthermore, the present invention is a method for producing fried foods, in which food materials are fried under reduced pressure. In the fried foods, which have a crispy texture, are well-oiled, and are swollen, can be produced in a short time and at low cost. A third object is to provide a manufacturing method.

[0010]

Means for Solving the Problems As a result of intensive studies for achieving the above-mentioned object, the present inventor has found that the working fluid is impregnated under reduced pressure and the rapid cooling treatment is performed under reduced pressure. The inventors have found that the objects can be achieved, and have completed the present invention.

That is, according to the present invention, in a method for producing a fried food in which a food material is fried under reduced pressure, the food material is immersed in a processing liquid such as a sugar solution or a seasoning liquid under reduced pressure as a step prior to the fried processing. After releasing the water or gas in the food material, it is possible to perform a processing liquid impregnation treatment in which the food material is immersed in the processing liquid and released to atmospheric pressure to replace the water in the food material with the processing liquid. Characterize.

This processing liquid impregnation treatment is carried out in a charging spare chamber connected to the decompression flyer through a partition door that can be opened and closed. In addition, the charging preliminary chamber is connected to a vacuum generator, and the charging preliminary chamber is filled with an impregnation tank for filling the processing liquid such as sugar solution and seasoning and the food material after the impregnation treatment is put in a basket. A vibration imparting device is provided for applying vibration to drain the liquid.

In the charging preparatory chamber, the raw or sliced food material is immersed in the impregnation tank in a basket under a reduced pressure, for example, at a vacuum degree of 5 to 10 Torr. Moisture and gas in the food material are rapidly released simultaneously with the immersion. After a lapse of 2 to 3 minutes, when the charging preliminary chamber is opened to the atmosphere, replacement of the processing liquid with the water content in the food material is started. This replacement treatment is usually completed in 2 to 3 minutes, depending on the type of food material.

The basket is pulled up from the impregnation tank and the vibration imparting device is operated to vibrate the food material in the basket to remove excess processing liquid. After the completion of such pretreatment, the charging preparatory chamber is depressurized again, the partition door on the depressurization flyer side is opened and closed, and the food material that has undergone the pretreatment is carried into the depressurization flyer together with the basket and is subjected to frying under reduced pressure. .

The present invention is further characterized in that as a post-process of the frying process, the fried food is subjected to a rapid cooling process under reduced pressure.

This rapid cooling process is carried out in a discharge preparatory chamber connected to the decompression flyer through a partition door that can be opened and closed. Also, this discharge preliminary chamber is connected to a vacuum generator, and a vibration imparting device for performing oil removal by vibrating while putting food in a basket and blowing a refrigerant gas directly to the fried food. A cooling device that performs a cooling process is installed.

The food, which has been fried at a temperature of about 100 ° C. in the depressurized fryer, is carried into the discharge preliminary chamber, which has been depressurized in advance to a vacuum degree of about 10 to 20 Torr, by opening and closing the partition door together with the basket. Then, when the basket is vibrated by the vibration imparting device in the discharge preliminary chamber,
Degreasing of fried foods takes minutes.

The temperature of the food product after oil removal is around 95 ° C., but nitrogen gas, carbon dioxide gas or a refrigerant gas such as dehumidified air having a temperature of 5 to 10 ° C. is directly blown onto the food product for rapid cooling. Then, the temperature of the food suddenly drops to around 25 ° C in 1 to 2 minutes. When cooled below room temperature, the food absorbs moisture and deteriorates food quality. Therefore, it is preferable that the finally reached cooling temperature by the refrigerant gas is slightly higher than room temperature.

As described above, when the food immediately after being fried is rapidly cooled, the surface of the food is rapidly hardened, so that the fried food is prevented from shrinking due to the temperature drop, and it has a crispy texture and runs out of oil. A well-expanded product can be obtained.

This effect is particularly great when a sugar liquid is used as the processing liquid. That is, since the solidification temperature of sugar is about 40 ° C., the fried food having a temperature of about 95 ° C. after frying is rapidly cooled to this temperature within 30 seconds, preferably within 10 seconds, and the surface contains the sugar. It is possible to obtain a fried food that has a very hard skin, prevents the product from shrinking, and has an apparent specific gravity of less than half that of the conventional product and is extremely crisp.

The oil removing process and the rapid cooling process may be performed by the rapid cooling process after the oil removing process as described above, but the oil removing process and the rapid cooling process may be performed simultaneously. However, when the cooling process by blowing the refrigerant gas is performed, the degree of vacuum in the room gradually decreases. Therefore, the oil removing process needs to be performed while the depressurized state is maintained.

[0022]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT An embodiment of the present invention using the apparatus shown in FIGS. 1 to 5 will be described. In the decompression flyer of the present embodiment, a charging preliminary chamber 9 and a discharging preliminary chamber 10 are connected to the front and rear of the flyer body 1 via partition doors 7 and 8 that can be opened and closed, respectively. The lower half of the flyer body 1 is configured as an oil tank 70, and the oil in the oil tank 70 is withdrawn from the lower portion of the oil tank 70 and circulates to the oil tank 70 again via the automatic valve 44, the circulation pump 24, the oil filter 25, and the oil heater 26. Supplied.

Reference numeral 3 is a flying box (basket), 15 is an oil level upper limit sensor, 16 is an oil level lower limit sensor, 23 is a replenishing oil tank, 27 is a flyer internal hitter,
28 is an oil reservoir, 43, 45, 46, 48, 49
Is an automatic valve.

A waggle frame 2 is provided on the upper half of the flyer body 1. This waggle frame 2 receives the flying box 3 and secures it,
It is configured to be suspended and vertically moved by vertical rods 5 and 5 connected to an air cylinder. In addition, 4 is a flying box lid, and 6 is a flying box lid automatic restraining rod.

A main vacuum pipe 31 is attached to the top of the flyer body 1, and the main vacuum pipe 31 is connected to a main vacuum pump 22 via a separator 19, a condenser 20, and a drain tank 21. In addition, 38 is a vacuum breaker for a reduced pressure flyer, and 36, 39, 40 and 41 are automatic valves.

A vacuum pipe 29 is attached to the top of the charging preliminary chamber 9, and the vacuum pipe 29 is connected to a main vacuum pipe 31 via an automatic valve 36 and a vacuum proximity pipe 30. The vacuum pipe 29 is branched from the middle and is connected to the auxiliary vacuum pump 17 via an automatic valve 34.

The lower half of the charging preparatory chamber 9 is constructed as an impregnation tank 50 for containing a processing liquid such as sugar liquid or seasoning. As shown in FIGS. 2 and 3, the charging preliminary chamber 9 has a waggle frame 56 and a waggle for receiving the flying box 3 carried by the belt conveyor 13 and moving it up and down in the upper half of the charging preliminary chamber 9. A vibration applying mechanism 60 for applying vibration to the frame 56 is attached. The vibration imparting mechanism 60 includes the waggle frame 5
The flying box 3 of No. 6 is attached to the place where it is placed, but an air vibrator is preferably used in terms of durability.

Reference numeral 11 is a partition door that can be opened and closed, 32 is a vacuum breaker for a charging preparatory chamber, 51 is a machining fluid inlet, 52 is a machining fluid outlet, 53 is a flying box lid, and 54 is an automatic flying box lid. Restraining rod, 5
Reference numeral 5 is a waggle frame vertical movement rod. 57 is a flying box positioning mechanism, which is a hydraulic cylinder 65.
And the rod 66 inserted therein, which is normally located at X1 below the belt conveyor 13, and when the flying box is fed into the charging spare chamber 9, it rises to the X2 position and hydraulically extends the rod to waggle the flying box. The frame 56 is positioned at a predetermined position.

Reference numeral 61 denotes a flying box feed screw mechanism, which is constructed such that a feed screw 63 rotated by a motor 62 advances and retracts a nut guide screwed thereto. The flying box feed screw mechanism 61 is provided on both left and right sides in the charging preliminary chamber 9, and is provided with a pair of hangers 64, 64, which are suspended by respective nut guides, by the tips of the hangers 64.
Both sides of are clamped.

As shown in FIGS. 4 and 5, the preliminary discharge chamber 10 includes an oil-slipping vibrator 59 for vibrating the flying box received from the flyer main body 1 through the partition door 8 to cut oil. A gas pipe 49 for introducing a refrigerant gas forming a part of a quick cooling means for rapidly cooling the fried food is attached. An air vibrator is particularly preferable because it is used at a high temperature as the oil removing vibrator 59. Further, the discharge preliminary chamber 10
A vacuum pipe 67 is attached to the top of the vacuum pipe 67, and the vacuum pipe 67 is connected to the main vacuum pipe 31 via an automatic valve 37 and a vacuum proximity pipe 68.

The vacuum pipe 67 is branched from the middle and is connected to the auxiliary vacuum pump 18 via the automatic valve 35. In addition, 12 is a partition door that can be opened and closed, 14 is a belt conveyor, 33 is a vacuum breaker for a discharge preliminary chamber, 4 is a
Reference numeral 2 is an automatic valve provided in the gas pipe for supplying the refrigerant gas. In addition, 58 is a conveyor for a flying box, 72
Is a vibrator positioning rod, and 74 is a cleaning port.

Next, a method of operating the above apparatus will be described.
Food materials of appropriate sizes are put in the flying box 3 and carried into the charging preliminary chamber 9 by the belt conveyor 13. On the other hand, the impregnation tank 50 is filled with a sugar solution for fruits and a seasoning solution for vegetables and seafood.

First, the flying box 3 carried into the charging preparatory chamber 9 has the flying box positioning rod 57.
Is placed at a predetermined position on the waggle frame 56. Next, the carry-in door 11 is sealed, and the flying box lid automatic restraining rod 54 extends to extend the flying box lid 5.
Cover 3 with flying box 3. Then, the waggle frame vertical movement rod 55 is extended, and the flying box 3 is moved downward together with the waggle frame 56 to be immersed in the impregnation tank 50. At the same time, open the automatic valve 34,
The auxiliary vacuum pump 17 is driven to reduce the pressure in the room to 10 Torr. The food material in the flying box 3 instantaneously releases the water and gas contained in the food.

After the impregnation treatment for 2 to 3 minutes, the vacuum breaker 32 is opened to open the room to atmospheric pressure.
Then, the replacement of the residual water in the food material with the processing liquid is started. Since this replacement process usually reaches a saturated state within 2 to 3 minutes, the waggle frame vertical movement rod 55 is reduced and the flying box 3 is moved upward to move the impregnation tank 5.
Put it out of 0.

Next, the vibrator 60 for cutting the processing liquid is driven to vibrate the waggle frame 56 to remove the processing liquid adhering to the surface of the flying box 3 and the food material contained therein. spin off.

Once again, the vacuum breaker 32 is closed,
After opening the automatic valve 34 and driving the auxiliary vacuum pump 17 to reduce the pressure in the charging preliminary chamber 9 to some extent, the automatic valve 34 is closed, the automatic valve 36 is opened, and the main vacuum pump is opened via the vacuum proximity pipe 30. 22 and the inside of the charging preliminary chamber 9 is made to have the same degree of vacuum as the flyer body 1.

Next, the partition door 7 on the flyer body 1 side of the charging preliminary chamber 9 is opened, and the flying box feed screw mechanism 61 is opened.
The flying box 3 is fed into the flyer body 1 by. At the same time as the flying box 3 is positioned on the waggle frame 2, the partition door 7 is sealed. At this time, the automatic valve 36 is closed, and the vacuum breaker 3
2 is opened, the charging prechamber 9 is opened to the atmosphere, and the preparation for receiving the next flying box is completed.

Flying box 3 in the flyer body 1
Is a flying box lid 4 by an automatic restraining rod 6.
When it is covered, it is put into the oil tank 70 by the vertically moving rod 5 while being placed on the waggle frame 2. Then, the food material in the flying box 3 is fried while being vertically moved in the oil tank 70 by the vertical movement of the vertically movable rod 5.

On the other hand, in the discharge preliminary chamber 10, the discharge door 12, the flyer side partition door 8, the automatic valve 37, the automatic valve 42,
The vacuum breaker 33 is closed, and the auxiliary vacuum pump 18
When the inside of the room reaches a certain degree of vacuum by driving, the automatic valve 35 is closed, the automatic valve 37 is opened, and the vacuum proximity pipe 68 is opened.
When connected to the main vacuum pump 22 via the
The inside of 0 has the same degree of vacuum as the flyer body 1.

At this point, in the charging preliminary chamber 9,
Since the processing liquid impregnation process for the next flying box is completed and the inside of the charging spare chamber 9 is decompressed to the same vacuum level as the flyer, the flyer side partition door 7 is opened and the flyer side partition door of the discharge spare chamber 10 is opened at the same time. 8 is opened and the flying box in the loading preliminary chamber 9 is fed into the flyer main body 1 by the feed screw mechanism 61, the flying box after the frying process is pushed out into the ejection preliminary chamber 10.

The fryer-side partition door 8 of the preliminary discharge chamber 10 is closed, the vibrating machine positioning rod 72 is raised, and the vibrating machine 59 is operated in a state in which the oil-cutting vibrating machine 59 is in contact with the flying box, and the vibrating machine 59 is operated. Then, the vibrator positioning rod 72 is lowered again.

Next, the automatic valves 35 and 37 are closed, the automatic valve 42 of the cooling gas pipe 49 is opened, and nitrogen gas for a refrigerant is blown to cool the product in a short time. When the temperature of the product is cooled to a predetermined temperature, the automatic valve 42 is closed and the vacuum breaker 33 is opened to open the atmosphere.

Next, the discharge door 12 is opened, and the flying box is sent out of the preliminary discharge chamber 10 by the flying box conveyor 58 and carried out by the discharging conveyor 14. Hereinafter, this operation is repeated.

(Production Example) The raw material, dry raisins from California (water content: about 10 wt%) is soaked in water to obtain a water content of about 30.
~ 40wt%, then put in a flying box,
After impregnating the corn syrup in the impregnation tank of the charging preparatory chamber, it was fried by a vacuum flyer, drained in the preparatory chamber, oiled, and then rapidly cooled with nitrogen gas to a product temperature of 28 ° C. The operating conditions and product quality are as follows.

1. Raw material (1) Raw material name: Dry raisins from California (2) Moisture: Approximately 10.8 wt% (3) Moisture after immersion in water: 30-40 wt% (4) Fry raw material amount (1 batch): 50 kg (after immersion in water) )

2. Operating conditions of charging preliminary chamber (1) Degree of vacuum: Max10Torr (2) Working fluid: Corn syrup 28-30 Brix,
Temperature 25 ° C. (3) Impregnation time: Arrives at 10 Torr in about 3 minutes after feeding the raw materials, 1 minute later, vacuum breaks to open to the atmosphere, leaves for about 2 minutes, then pulls up from the impregnation tank and drains.

3. Frying conditions (1) Degree of vacuum: 10 to 20 Torr (2) Oil temperature: Initial temperature 110 to 120 ° C End temperature 95 to 98 ° C (3) Flying time: 8 minutes During this time, the flying box is frequently moved up and down in and out of the oil tank. .

4. Operating conditions of the discharge preparatory chamber (1) Vacuum degree: same as the vacuum degree of the flyer body (2) Oil draining time: 3 minutes (3) Cooling time: 1-2 minutes, product temperature reaches 28 ° C. (4) Refrigerant gas: Nitrogen gas (about 5 ° C) (5) Room temperature: 24 ° C

5. Product (1) Product amount: Approximately 35.2 kg, yield approximately 70.4% (2) Product moisture: Approximately 2 wt% (3) Oil content: 15.8% (4) Apparent specific gravity: 0.201

Table 1 compares the quality of the product with that of the conventional product. Incidentally, the conventional product, the impregnation treatment of the working fluid under normal pressure, the oil removal of the fried product was performed in the atmosphere, except that it was naturally cooled in the atmosphere and the embodiment of the present invention It was manufactured under the same conditions.

[0051]

[Table 1]

[0052]

【The invention's effect】

(1) In the present invention, since the processing liquid is impregnated into the food preparation chamber under reduced pressure, the impregnation processing time is extremely short, the cycle time is shortened, and the consumption of the processing liquid is reduced. It needs less. Further, it is possible to reduce a tank for dipping and storing the processing liquid, a place for installing the dipping fluid, and the number of personnel required for the dipping and placing process, which are conventionally required.

(2) Since the impregnation time of the working fluid is short,
It is easy to maintain the freshness of the raw materials and obtain a product with excellent taste, color tone and texture.

(3) Since the processing liquid impregnation time is short, the viscosity increase of the processing liquid adhering to the surface of the food material can be suppressed, and the food material is sufficiently drained.

(4) Since the food material is sufficiently drained, the amount of the processing liquid adhering to the surface of the food material and brought into the oil tank is reduced, and the frying oil is prevented from being contaminated to prevent the frying food from being contaminated. It is possible to prevent deterioration of product quality such as spots on the surface.

(5) Since the preparatory chamber has the same degree of vacuum as that of the main body of the fryer, the food material impregnated with the processing liquid is introduced into the main body of the fryer. The vacuum inside is not broken, the throughput of the fryer is increased, the oxidation of the frying oil in the oil tank is prevented, and the service life of the frying oil is extended.

(6) In the present invention, a discharge preliminary chamber is provided, and after the discharge preliminary chamber has the same degree of vacuum as the flyer body,
Since the fried food is carried out from the fryer, the vacuum in the fryer is not broken each time the fried food is carried out, which increases the throughput of the fryer and prevents the oxidation of the frying oil in the oil tank. , Prolong the service life of frying oil.

(7) Since the oil removal of the fried food is performed under reduced pressure, the oil removal can be completed completely in a short time.
Improve product quality.

(8) By directly contacting the fried food with a refrigerant gas to rapidly cool it,
It is possible to obtain a puffed product that hardens the surface of the fried food rapidly, prevents the fried food from shrinking due to the temperature drop, has a crispy texture, and has good oiliness.

(9) Since the charging preparatory chamber and the discharge preparatory chamber, which are configured to be capable of reducing the pressure respectively, are provided in front of and behind the flyer main body, the pretreatment time by the processing liquid, the time for putting in / out the food material in the fryer main body and the posttreatment time are set. Each can be shortened, the manufacturing time of fried foods can be significantly shortened as a whole, and the economical efficiency can be improved by cost reduction.

(10) Since the charging preliminary chamber and the discharging preliminary chamber are connected to the main vacuum pipe and independently connected to the auxiliary vacuum pump, the preliminary charging chamber and the discharging preliminary chamber are preliminarily used in the carrying in / out of the flying box and the processing liquid impregnation process. After opening the room to the atmosphere, the pressure in the auxiliary room can be rapidly reduced. Moreover, it is possible to switch the atmospheric pressure in the auxiliary chamber without the fluctuation of the atmospheric pressure in the auxiliary chamber affecting the main vacuum pipe connected to the flyer body.

[Brief description of the drawings]

FIG. 1 is a configuration diagram of an apparatus for producing fried food according to the present invention.

FIG. 2 is a partial sectional view of a charging preliminary chamber.

FIG. 3 is a sectional view taken along line AA of FIG.

FIG. 4 is a partial sectional view of a preliminary discharge chamber.

5 is a sectional view taken along line BB of FIG.

[Explanation of symbols]

 1 Flyer body 2 Waggle frame 3 Flying box 7 Filling spare room Flyer side partition door 8 Discharging spare room Flyer side partitioning door 9 Filling spare chamber 10 Discharging spare chamber 11 Filling spare chamber carry-in door 12 Discharging spare chamber discharge door 17 Auxiliary vacuum pump 18 Auxiliary vacuum pump 29 Vacuum pipe 30 Vacuum proximity pipe 31 Main vacuum pipe 32 Vacuum breaker 33 Vacuum breaker 38 Vacuum breaker 49 Cooling gas pipe 50 Impregnation tank 55 Waggle frame vertical movement rod 56 Waggle frame 57 Flying box positioning mechanism 58 Conveyor 59 Oil-vibration vibration Machine 60 Machining liquid dripping machine 61 Flying box feed screw mechanism 67 Vacuum pipe 68 Vacuum proximity pipe 70 Oil tank

Claims (6)

[Claims] 1. A method for producing a fried food, which comprises frying a food material under reduced pressure, wherein the food material is dipped in a processing liquid such as sugar solution or seasoning liquid under reduced pressure as a step prior to the frying treatment. After releasing water or gas, the food material is immersed in the processing liquid and is opened to atmospheric pressure to perform a processing liquid impregnation treatment for replacing the water in the food material with the processing liquid. Food manufacturing method. 2. A method for producing a fried food, wherein a food material is fried under reduced pressure, wherein the fried food is subjected to a rapid cooling treatment under reduced pressure as a post-step of the fried treatment. Fry food manufacturing method. 3. A method for producing a fried food, which comprises frying a food material under reduced pressure, wherein the food material is dipped in a processing liquid such as sugar solution or seasoning liquid under reduced pressure as a pre-process of the frying treatment. After releasing the water or gas, the food material is immersed in the above-mentioned processing liquid and released to the atmospheric pressure to perform the processing liquid impregnation treatment for replacing the water in the food material with the processing liquid. A method for producing a fried food, characterized in that the food that has been fried as a process is subjected to a rapid cooling treatment under reduced pressure. 4. The liquid draining treatment is performed while applying vibration after the working fluid impregnation treatment.
Alternatively, the method for producing a fried food according to claim 3. 5. The method for producing a fried food according to claim 2, wherein in the rapid cooling treatment, the oil removing treatment is performed under a reduced pressure while applying vibration. 6. The fried food according to claim 2, wherein in the rapid cooling treatment, the fried food is directly cooled by blowing a refrigerant gas onto the fried food. Manufacturing method.