Fuji Oil Company Limited

Yoko Imamura

Tsugio Nishimoto

Masahisa Ibuki

Hideki Komai

Eiko Furumoto

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 an animal and vegetable lubricating oil composition which comprises a triglyceride, wherein the content of isolated trans isomers in component fatty acids of the triglyceride is 40% by weight to 100% by weight based on the whole weight of component fatty acids, and wherein the iodine value of the triglyceride is 50 to 90.

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Izumisano, Japan

Yoko Imamura