| 摘要 |
PURPOSE:To obtain the subject food capable of maintaining favorable texture good in crispy chewiness just after frying in an oil even after the passage of several hours from frying in the oil by rolling a wheat flour dough, blending the resultant rolled dough with a specific amount of fats and oils having a specified melting point, enclosing an ingredient, forming the prepared dough and frying the formed dough in the oil. CONSTITUTION:A wheat flour dough is rolled and the resultant rolled dough is then blended with 1-15% fats and oils (preferably in the form of pieces or powder) having 50-90 deg.C melting point. An ingredient is subsequently enclosed in the dough and the obtained dough is then formed and subsequently fried in an oil. Alternately, the dough along is fried in the oil to afford the objective food. Furthermore, an oil-soluble and edible substance selected from glycerol, sorbitan, propylene glycol and sucrose esters of fatty acids, lecithin, waxes and sterols, together with the fats and oils, may be contained therein. |
