| 摘要 |
PROBLEM TO BE SOLVED: To provide a non-fried snack-like food excellent in flavor and texture, having a crispy and light texture with use of tissue-like protein material, with reduced flavor unique to the tissue-like protein material.SOLUTION: A puffed tissue-like protein material is contacted with fat, so that the fat is absorbed in the tissue of the puffed tissue-like protein material. More specifically, the non-fried snack-like food is composed of at least a puffed tissue-like protein material and fat with a water content of 10 wt.% or less, the fat being absorbed in the tissue of the puffed tissue-like protein material. |
