PROBLEM TO BE SOLVED: To provide a composition for acquiring a crust of a fried wrapped bean paste food product having preferable texture even when frying a raw wrapped bean paste food product without wet heat processing such as steaming, the crust of the fried wrapped bean paste food product using the same, a production method of the fried wrapped bean paste food product, and the fried wrapped bean paste food product.SOLUTION: There is provided a composition for crust of a fried wrapped bean paste food product comprising mainly wheat flour, and starch and/or rice flour, and emulsifier, in which the starch is a processed starch, and HLB of the emulsifier is 9.0 or less. A content of the starch and/or rice flour is 5.0-30.0 mass% relative to a total mass of the wheat flour, starch and/or rice flour and if included, other grain flour as standard. There is also provided a production method of the fried wrapped bean paste food product comprising: a step for wrapping bean paste with a crust of the fried wrapped bean paste food product for preparing a raw wrapped bean paste food product and a step for frying the wrapped bean paste food product.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】揚げ包餡食品の皮用の組成物であって、生包餡食品を、蒸し調理等の湿熱調理なしで揚げ調理しても、良好な食感の揚げ包餡食品の皮が得られる組成物、並びにそれを用いた揚げ包餡食品用の皮、揚げ包餡食品の製造方法、及び揚げ包餡食品の提供。【解決手段】揚げ包餡食品の皮用組成物であって、主成分として小麦粉を含み、さらに澱粉及び/又は米粉、並びに乳化剤を含む揚げ包餡食品の皮用組成物、澱粉が加工澱粉、乳化剤がHLB9.0以下である揚げ包餡食品の皮用組成物。澱粉及び/又は米粉の含有量が、小麦粉、澱粉及び/又は米粉、並びに含有する場合はその他の穀粉の合計の質量を基準とし、5.0~30.0質量%である組成物。前記揚げ包餡食品の皮に餡を包み、生包餡食品を調製する工程、及び包餡食品を揚げ調理する工程を含む揚げ包餡食品の製造法。【選択図】なし
