Patent Number: 6,254,912

Title: Method for non-fry cooking and its uses

Abstract: A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste and being substantially free of an excessive intake of lipids; and an agent for non-fry cooking comprising trehalose as an effective ingredient.

Inventors: Takeuchi; Yasuo (Okayama, JP), Shibuya; Takashi (Okayama, JP), Miyake; Toshio (Okayama, JP)

Assignee: Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo

International Classification: A23B 7/022 (20060101); A23B 7/02 (20060101); A23B 4/10 (20060101); A23B 7/08 (20060101); A23C 20/00 (20060101); A23C 20/02 (20060101); A23F 3/14 (20060101); A23F 3/06 (20060101); A23L 1/01 (20060101); A23L 1/182 (20060101); A23L 1/212 (20060101); A23L 1/20 (20060101); A23L 1/314 (20060101); A23L 1/36 (20060101); A23L 3/42 (20060101); A23L 1/325 (20060101); A23L 3/40 (20060101); A23B 4/03 (20060101); A23B 4/033 (20060101); A23B 4/00 (20060101); A23L 001/31 (); A23L 001/317 ()

Expiration Date: 07/03/2018