Fuji Oil Company Limited

Hideki Komai

Tsugio Nishimoto

Masayuki Matsui

Masako Okochi

Yoko Imamura

Junko Shinkawa

[PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 &#x3bc;m or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.

Oily food material

It is intended to provide a coating fat composition for a food to be cooked and a process for producing a cooked food whereby a fried-like food can be obtained by a simple cooking procedure without frying in oil and thus problems accompanying the frying procedure such as worsening of the working environment and waste oil disposal can be solved. That is, the present invention provides a fat composition for coating a food to be cooked which comprises a fat and an agent for reducing the contact angle of the resulting fat composition to 0.7-times or less the contact angle of a fat having nearly the same slip melting point as the composition, wherein the contact angle is measured at an ambient temperature (in the case of the composition being liquid at ambient temperature) or at a temperature 10&#xb0; C. higher than the slip melting point (in the case of the composition being semi-solid or solid at ambient temperature); and a process of producing a fried-like food which comprises coating the surface of a food with the fat composition for coating a food to be cooked and then subjecting the food to radiation heating or superheated steam heating.

Fat composition for coating food to be cooked and process for producing cooked food

There is disclosed a migration-resistant fat composition having an iodine value of 35 to 60; a trans acid content of 30% to 50%; a melting point of 40.degree. C. to 55.degree. C.; a solid fat content of not less than 85% at 20.degree. C.; not less than 60% at 30.degree. C., not less than 30% at 40.degree. C., and not more than 3% at 50.degree. C.; and a trans acid/saturated fatty acid content ratio of 0.5 to 2.0. Also disclosed is a nut-flavored filling including 5% to 20% migration-resistant fat composition as recited above and at least 20% nut paste having a fat content of at least 40%, the total content of the fat composition and the nut paste being not greater than 100%.

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Tsukubamirai, Japan

Hideki Komai