FRIED FOOD

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, havin...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	MURATA HIROHIKO, MATSUBAYASHI TOSHIHIRO, GOTOU NOZOMI, TAKEGAHARA MASAYOSHI, TANAKA MITSUHARU
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	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.