Title:
OILINESS-REDUCING AGENT FOR COOKED FOOD AND METHOD FOR REDUCING OILINESS OF COOKED FOOD
Document Type and Number:
WIPO Patent Application WO/2019/031035
Kind Code:
A1
Abstract:
Provided are an oiliness-reducing agent for cooked food and a method for reducing the oiliness of cooked food, which are capable of reducing the oiliness of cooked food. This oiliness-reducing agent for cooked food contains a roasted oil as an effective component. This method for reducing the oiliness of cooked food includes causing a roasted oil to be included in a cooking oil/fat composition and applying the resultant cooking oil/fat composition to a cooking material to cook the cooking material. The roasted oil is preferably derived from corn or derived from soy beans. The oiliness-reducing agent for cooked food and the method for reducing the oiliness of cooked food are preferably used for deep-fried food.
Inventors:
SEKIGUCHI TAKEHIKO (JP)
IMAGI JUN (JP)
ASAKURA ANNA (JP)
TAKASAKI AYATO (JP)
WATANABE KENICHI (JP)
IMAGI JUN (JP)
ASAKURA ANNA (JP)
TAKASAKI AYATO (JP)
WATANABE KENICHI (JP)
Application Number:
PCT/JP2018/021203
Publication Date:
February 14, 2019
Filing Date:
June 01, 2018
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A23D9/00; A23L29/00
Foreign References:
| JP2002027932A | 2002-01-29 | |||
| JP2007236206A | 2007-09-20 | |||
| JP2015186446A | 2015-10-29 |
Other References:
OBARA, TETSUJIRO ET AL, A COURSE IN THE LATEST FOOD PROCESSING: EDIBLE FATS AND OILS AND THE PROCESSING THEREOF, August 1981 (1981-08-01), pages 59 - 64
OHTA, SHIZUYUKI ET AL., THEORY AND REALITY OF FRIED FOOD, 1 April 1989 (1989-04-01), pages 30 - 33
OHTA, SHIZUYUKI ET AL., THEORY AND REALITY OF FRIED FOOD, 1 April 1989 (1989-04-01), pages 30 - 33
Attorney, Agent or Firm:
MATSUI Shigeru et al. (JP)
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