PROBLEM TO BE SOLVED: To provide a method for producing bar-shaped or tubular fried cake without rupture of dough while the cake is fried in oil, and without deformation of the dough caused by sinking.SOLUTION: In the method for producing the bar-shaped or tubular fried cake, the fried cake dough containing wheat flour and/or starch as main ingredients is molded in such a shape that the sectional area is at least 130 mm2 and that the ratio of the sectional outer peripheral length (mm) to the sectional area (mm2) is 0.5-0.75, and after that, the dough is fried in oil. The fried cake dough is molded by continuously extruding the dough by using such a nozzle that the outlet area is at least 130 mm2 and that the ratio of the outlet outer peripheral length (mm) to the outlet area (mm2) is 0.5-0.75.COPYRIGHT: (C)2012,JPO&INPIT【課題】油ちょう時に、生地が破裂することがなく、且つ、生地が沈んで変形することがない、棒状または管状の揚げ菓子の製造方法を提供すること。【解決手段】棒状または管状の揚げ菓子の製造方法において、小麦粉および/または澱粉を主成分とする揚げ菓子生地を、断面積が130mm2以上で且つ断面外周長(mm)/断面積(mm2)が0.5~0.75となるように成形した後、油ちょうする。上記揚げ菓子生地の成形は、吐出口面積が130mm2以上で且つ吐出口外周長(mm)/吐出口面積(mm2)が0.5~0.75であるノズルを用いて連続的に押出すことにより行うことができる。【選択図】図2
