The present invention addresses the problem of providing a fried food, which is prepared so that bursting during frying can be prevented even in the case of a material having a high water content (for example, a dietetic cream croquette), and a method for producing a fried food. According to the present invention, a specific burst inhibitor is added at a specific ratio to a food material to be fried so that an excellent effect of preventing bursting can be obtained, compared with conventional fried foods, and deterioration in the taste of the food can be avoided. Thus, the present invention relates to: a fried food which contains, in a food material to be fried, 0.05-2.0 mass% of a burst inhibitor comprising locust bean gum (A), guar gum (B) and xanthan gum (C)； and a method for producing a fried food characterized by comprising frying a food material containing 0.05-2.0 mass% of a burst inhibitor comprising locust bean gum (A), guar gum (B) and xanthan gum (C).本發明之目的在於提供一種調整成水分含量多之原料(食用糊油炸菜肉丸(diet cream croquette)等)之油炸中不破裂的油炸食品及油炸食品之製造方法。藉由於中種中以特定比例調配特定之抗破裂劑(resistance to rupture agent)，而可獲得高於先前之油炸食品的抗破裂效果，而且可抑制食品風味等之下降。即，一種油炸食品，其係於中種中含有0.05~2.0質量%之含有(A)刺槐豆膠、(B)瓜爾膠及(C)三仙膠的抗破裂劑；一種油炸食品之製造方法，其係油炸含有0.05~2.0質量%之含有(A)刺槐豆膠、(B)瓜爾膠及(C)三仙膠之抗破裂劑的中種。
