PROBLEM TO BE SOLVED: To give a crispy and fluffy texture to fried confectionery, and to maintain the texture of immediately after frying even after storage for a long period of time, by reducing oil absorption during frying.SOLUTION: Provided is a fried confectionery containing grain flour, oil-and-fat and cellulose, and having an internal density of 0.40 g/cm3 or less and a maximum load of 200 gf or less.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】揚げ菓子において、フライ時の吸油を低減し、サクサク且つふんわりとした食感を付与すること、長時間保存してもフライ直後の食感を維持すること。【解決手段】穀粉、油脂、及びセルロースを含み、内部の密度が0.40g/cm3以下であり、最大荷重が200gf以下である、揚げ菓子。【選択図】図1
