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.

1 . A process for producing dehydrated food products, comprising: 
 (i) placing a food material in an aqueous solution of trehalose; and    (ii) heating said food material in said aqueous solution to effect the dehydration of said food material.    
     
     
         2 . The process of  claim 1 , wherein said aqueous solution is at a concentration of 50 w/w % or higher.  
     
     
         3 . The process of  claim 1 , wherein the temperature of said aqueous solution is 70° C. or higher.  
     
     
         4 . The process of  claim 1 , wherein said aqueous solution further contains either another saccharide, sugar alcohol, or glycerine.