PROBLEM TO BE SOLVED: To provide fried food products having the texture, flavor, and other characteristics of conventional food products typically prepared by immersion frying.SOLUTION: There are provided methods of making reduced-fat or fat-free fried food products, and the products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, in order to provide for reduced-fat or fat-free food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95 wt.% water, from about 4 to about 25 wt.% protein, from 0 to about 2 wt.% hydrocolloid, and from 0 to about 10 wt.% protein stabilizing agent.【課題】通常浸漬して揚げることによって用意される食品の食感、風味、及びその他の特徴を有する揚げ物食品を提供する。【解決手段】低脂肪又は無脂肪の揚げ物食品の製造方法、及び方法によって製造される製品であって、食品片を、タンパク質を含む水溶性粘着混合剤、及び食用の疎油性物質を含む油の吸収抑制剤でコーティングし、従来の脂肪分の高い揚げ物食品の食感、風味、及びその他の特徴をそのまま有しながら低脂肪或いは無脂肪の揚げ物食品を提供する。好ましい実施形態によると、水溶性粘着混合剤は、約６５重量％～約９５重量％の水、約４重量％～約２５重量％のタンパク質、約０重量％～約２重量％の親水コロイド、及び約０重量％～約１０重量％のタンパク質分解防止剤を含む。【選択図】なし
