| 摘要 |
PROBLEM TO BE SOLVED: To provide a fried food capable of facilitating a coating work on the production of the fried food, not being punctured to release the inner contents, when fried, not flowing out an oil, even when a frozen non-fried food or a frozen fried food is heated in microwave oven, having a non-oily, creamy texture, and having excellent taste, texture and flavor which are different from those of conventional foods. SOLUTION: This fried food is obtained by coating the surface of a solid oil-in-water type emulsion containing or not containing an ingredient and then frying the coated emulsion. The oil-in-water type emulsion is preferably solid at >=0 deg.C, and changed into a pasty product, when heated. The oil-in-water type emulsion comprises, for example, 5-65 wt.% of oils and fats, 15-90 wt.% of water, 0.2-12 wt.% of one or more kinds of materials selected from gelatin, agar, glucomannan, gellant gum and pectin, and 2-10 wt.% of yolk. |
