The Resent invention includes a oil composition that contains a fat base and an uptake reducer. The oil composition is usable in both skillet frying and deep frying processes, and reduces the uptake of oil by fried food products without affecting the its sensory profile.

The present application relates to processed tofu comprising: one or more raw materials selected from the group consisting of seafood, vegetables, and noodles; tofu; soybean milk; salt, and to a manufacturing method therefor.

A deep fryer and methods of frying a whole turkey in a reduced cooking oil volume. A frying basin can have a rounded profile avoiding dead spaces within the frying basin. The frying basin can include a recessed channel at a bottommost portion of the frying basin to accommodate a heating element, such that the heating element does not project above a floor of the frying basin. The deep fryer can have a rotisserie assembly for mounting and rotating the whole turkey such that only a lower half of the whole turkey is submerged within the cooking oil at any one time. The deep fryer can include a kick-stand feature that allows a user to lower and raise the rotisserie assembly including the whole turkey using only one hand such that a user need not lean over or otherwise put their hands or body above the frying basin.

Provided are a heating-odor-suppressing agent for a cooking oil or fat composition, a method for suppressing a heating odor in a cooking oil or fat composition, and a method for producing the cooking oil or fat composition that make it possible to suppress the heating odor of an oil or fat produced during cooking of deep-fried foods or the like.

The heating-odor-suppressing agent for a cooking oil or fat composition contains corn-derived roasted oil as an active component. Moreover, the method for suppressing a heating odor in a cooking oil or fat composition involves including corn-derived roasted oil in the cooking oil or fat composition. Furthermore, the method for producing a cooking oil or fat composition comprises mixing corn-derived roasted oil and an edible oil or fat other than the roasted oil to thereby obtain an oil or fat composition that contains 0.01% by mass or more to 10% by mass or less of the roasted oil.

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.

A fryer and method for cooking food products is provided that automates the movement of baskets carrying the food products. The fryer includes a cooking chamber with a heating element located therein for heating cooking medium in the cooking chamber. The fryer also includes at least one vertical transport assembly that selectively engages with and moves the basket vertically into and out of the cooking medium. A horizontal transport assembly selectively engages with and moves the basket horizontally between different positions. The horizontal transport assembly hands off the basket to and from the vertical transport assembly, and first and second hooks on the horizontal transport assembly engage with front and rear receiving mechanisms on the basket to continuously maintain at least two points of contact with the basket. This allows for controlled pivotal movements of the basket when food products are to be added or removed from the basket.

Reduced cooking liquid usage deep fryers, particularly adapted to cooking fowl, as well as other articles. Cooking liquid storage and filtering apparatus. Heating element structure configured to reduce the overall height of a deep fryer. Food support apparatus which simplify food handling. Cooking vessel configurations configured to reduce cooking liquid usage. Volume displacement members which may reduce cooking liquid usage. Fry basket construction. Food support and containment structures. Cooking liquid overflow safety structures. Passive condensation exhaust filtering. Apparatus allowing the cooking of stuffing and/or other articles, while deep frying a fowl or other articles. Removable dual food support handles. Food support apparatus for deep fryers which deep fry only a portion of unitary food article at one time.

A system for transporting and measuring the quality of cooking oil in a system. The system may include a fryer unit, a feed tank, a storage receptacle, and either a pumping station, direct flow pathway from the fryer unit to the storage receptacle, or both a pumping station and a direct flow pathway from the fryer unit to the storage receptacle. At least one oil quality sensor for measuring the quality of the oil, such as by measuring the electrical properties of the oil, may be placed in one of the various lines of the pumping station, in the direct flow pathway from the fryer unit to the storage receptacle, or any combination thereof.

Food coating compositions and their methods of making are disclosed herein. In one embodiment, the method includes mixing a porous coating composition with at least one flavor composition, wherein at least a portion of the at least one flavor composition is absorbed into pores of the porous coating composition; heating an oil feedstock to a temperature greater than the melting point of the oil feedstock to form a liquid oil; mixing the liquid oil with the at least one flavor composition prior to, contemporaneous with, or after the at least one flavor composition is mixed with the porous coating composition to provide an oil-flavor-porous coating mixture; and cooling the oil-flavor-porous coating mixture to 25 C. or less to form a food coating composition, wherein the liquid oil solidifies as an exterior coating for the porous coating composition and the flavor composition absorbed within the pores of the porous coating composition.