Described herein are compositions and processes for reducing the amount of fat in and increasing the moisture content of foods cooked in cooking oils.

Disclosed is a deep fry coating mix with which it is possible to produce deep-fried food whose coating has a good and crispy texture and maintains the good texture even after a certain period of time has elapsed after production. The deep fry coating mix contains 30 to 70% by mass of starch with a degree of swelling of 10 or less, and 30 to 70% by mass of a water-soluble dietary fiber. It is preferable that the water-soluble dietary fiber is one or more selected from the group consisting of inulin, indigestible dextrin, and β glucan. The deep fry coating mix is particularly useful as a coating powder or for preparing a batter liquid.

The disclosure provides fish products and methods of making fish products, including mixing pieces of frozen fish and salt, and extruding the mixture of fish and salt into a fish product, wherein the fish product includes only the salt as an additive.

Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same.

Provided are an agent for reducing the oiliness of cooked food and a method for reducing the oiliness of cooked food that make it possible to reduce the oiliness of prepared cooked food.

The agent for reducing the oiliness of cooked food contains roasted oil as an active component. The method for reducing the oiliness of cooked food comprises including roasted oil in a cooking oil or fat composition, applying the same to preparation materials, and conducting cooking. The roasted oil is preferably derived from corn or soybeans. The present invention is preferably applied to fried foods.

Provided is a starch processed with oil or fat obtainable by processing a composition with oil or fat, in which the composition contains a component (A): starch having a degree of swelling in cold water of higher than 1 and lower than 3.5, a component (B): starch having a degree of swelling in cold water of equal to or higher than 3.5 and equal to or lower than 40, a component (C): edible oil or fat, and a component (D): a protein material, and a mixing amount of the component (B) with respect to 100 parts by mass of the component (A) in the composition is equal to or greater than 0.03 parts by mass and equal to or smaller than 7 parts by mass.

The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of animal fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.

Aspects of the present disclosure relate to compositions comprising rice bran extract, method of making rice bran extract and method of using same.

The present invention is a food product and a method of creating the food product that satisfies the need for a homogenized dispersion that disperses throughout meat, wherein the particle size of macromolecular ingredients within the dispersion is reduced to form a more stable homogenized dispersion with increased ingredient functionality. This permeated meat offers added health benefits such as the substitution of the anti-oxidant rich olive oil for problematic animal fat.