| abstract |
The present invention provides an aerated fried food having a good texture in which bubbles are stable and fluffy, and a good texture that melts in the mouth is maintained. An aerated fried food using an aerated processed food having a viscosity (20 ° C.) containing egg white, whey, and reduced starch saccharified product (20 ° C.) of 40 to 100 Pa · s. [Selection figure] None |