PROBLEM TO BE SOLVED: To provide a method of manufacturing oil-fried food having a crust or coating with a crispy feeling and reduced in the biting difficulty due to excessive hardness of an inner layer of the crust or coating, and to provide the oil-fried food manufactured using the manufacturing method.SOLUTION: The method of manufacturing the oil-fried food includes using processed food as a filling, covering the filling with the crust or coating, frying it with oil, and then processing it with superheated steam. Preferably, the superheated steam process is performed after oil is attached to the surface of the food after frying. The superheated steam process is preferably performed in superheated steam at 150 to 250°C for 1 to 3 minutes. The oil-fried food manufactured is preferably spring rolls. The oil-fried food manufactured using the method of manufacturing oil-fried food is disclosed.COPYRIGHT: (C)2013,JPO&INPIT【課題】クリスピー感のある皮や衣の食感を有し、且つ、過度のヒキによる噛み切り難さが低減された油ちょう食品の製造方法、及び該製造方法を用いて製造された油ちょう食品の提供。【解決手段】加工食材を中具とし、前記中具を皮又は衣で被覆して油ちょうした後に、過熱水蒸気で処理を行うことを特徴とする油ちょう食品の製造方法;油ちょう後の食品の表面に油を付着させた後、前記過熱水蒸気処理を行うことが好ましい;前記過熱水蒸気の処理は、150~250℃の過熱水蒸気中で1~3分間行うことが好ましい;製造される油ちょう食品は春巻であることが好ましい;前記油ちょう食品の製造方法を用いて製造された油ちょう食品。【選択図】なし
