| abstract |
An oil absorption reducing material for food cooked with fats and oils, comprising an actomyosin gel obtained by dissolving in a salt solution an actomyosin protein of animal muscle, or a powdered actomyosin obtained by forming said actomyosin gel into dry powder. Also disclosed is a method of reducing oil absorption in food cooked with fats and oils, comprising applying to the surface of food to be cooked with fats and oils an actomyosin gel obtained by dissolving in a salt solution an actomyosin protein of animal muscle. |