PROBLEM TO BE SOLVED: To provide a method for producing fermented soybean Kakiage with good working efficiency as compared with conventional methods.SOLUTION: A method for producing fermented soybean Kakiage including a step of preparing a seed of the fermented soybean Kakiage in a freely openable/closable container, wherein the step of preparing the seed of the fermented soybean Kakiage includes a step of charging the freely openable/closable container with ingredients for the fermented soybean Kakiage, a step of charging the freely openable/closable container with a composition for the fermented soybean Kakiage, a step of charging the freely openable/closable container with a liquid material containing water, and a step of shaking a content in a state of closing the freely openable/closable container； a dispersion degree of the composition for the fermented soybean Kakiage measured by a predetermined measuring method is 30% or more； and the composition for the fermented soybean Kakiage is used for the method for producing fermented soybean Kakiage according to the present invention, in which the dispersion degree is 30% or more.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】従来の方法に比べて、作業効率良くかき揚げを製造する方法を提供する。【解決手段】開閉自在な容器中で、かき揚げ種を調製する工程を含むかき揚げの製造方法であって、前記かき揚げ種の調製工程が、前記開閉自在な容器にかき揚げ用具材を投入する工程、前記開閉自在な容器にかき揚げ用組成物を投入する工程、前記開閉自在な容器に水を含む液状材料を投入する工程、及び前記開閉自在な容器を閉じた状態で、内容物を振り混ぜる工程、を含み、前記かき揚げ用組成物の、所定の測定方法によって測定した分散度が、３０％以上であることを特徴とするかき揚げの製造方法、及び本発明のかき揚げの製造方法に使用するためのかき揚げ用組成物であって、前記分散度が３０％以上であることを特徴とするかき揚げ用組成物。【選択図】なし
