PROBLEM TO BE SOLVED: To provide a manufacturing method for a sponge dough content compact for food with fried coating for a household dish in which deterioration of texture with crisp, ease of biting, and the like, over time of the fried coating is suppressed.SOLUTION: The manufacturing method includes a step (A) for preparing sponge dough for food with fried coating for a household dish, a step (B) for preparing material for the dough containing starch, gluten, oil and fat and water for wrapping the sponge dough, and the material for the dough containing butter and bread crumb, a step (C) for compacting the material for the dough prepared in the step (B) into the dough less than 4 millimeter thick for wrapping at least a part of the sponge dough, a step (D) for wrapping the sponge dough prepared in the step (A) by the dough compacted in the step (C), and a step (E) for making the butter and the bread crumb, prepared in the step (B), adhered to an external surface of the dough containing the sponge dough in this sequence. The obtained sponge dough content compact for the food with the fried coating for the household dish yet to be fried is manufactured.COPYRIGHT: (C)2013,JPO&INPIT【課題】揚げ衣のサクサク感、噛み切り易さ等の食感の経時的な低下を抑制した惣菜用揚げ衣食品用の中種含有成形体の製造法を提供する。【解決手段】該製造法は、惣菜用揚げ衣食品用中種を準備する工程(A)と、中種を包むための澱粉、グルテン、油脂及び水を含有する生地用原料と、バッター及びパン粉を含む衣用材料とを準備する工程(B)と、工程(B)で準備した生地用原料を、中種の少なくとも一部を包む厚さ4mm未満の生地に成形する工程(C)と、工程(C)で成形した生地により、工程(A)で準備した中種を包む工程(D)と、中種を包んだ生地の外表面に、工程(B)で準備したバッターとパン粉とをこの順で付着させる工程(E)とを含み、得られた未油ちょうの惣菜用揚げ衣食品用の中種含有成形体を製造する。【選択図】なし
