PROBLEM TO BE SOLVED: To provide seasoning for fried food which is produced by homogeneously dispersing non-gelatinized starch and/or solid ingredients in seasoning when produced (particularly when packaged), in which the non-gelatinized starch is not separated from the seasoning in a product container after produced, which is easily taken out from the container when cooked, has a viscosity facilitating application of the seasoning around the added ingredients, and contains non-gelatinized starch absorbing moisture derived from the added ingredients when cooked.SOLUTION: The seasoning for fried food is produced by dispersing the non-gelatinized starch in seasoning followed by adding pregelatinized starch to the seasoning, and gelatinizing the pregelatinized starch without heating so as to give the viscosity to the seasoning.COPYRIGHT: (C)2011,JPO&INPIT【課題】製造時(特に充填時)に未糊化の澱粉や固形具材が調味液中に均一に分散し、かつ、製造後に製品の容器内で未糊化の澱粉が調味液と分離せず、調理時に容器から出しやすく、加えた具材へ絡みやすい粘度であり、調理時に加えた具材由来の水分を吸収することができる未糊化の澱粉を含む炒め物用調味液を提供する。【解決手段】未糊化の澱粉を調味液に分散させた後、α化澱粉を添加し、加熱せずにα化澱粉を糊化させて、調味液に粘度を付与する。【選択図】図1
