Method for non-fry cooking and its uses
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United States of America Patent
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app pub date -
Aug 12, 2004
filing date -
Apr 22, 1998
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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.
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