Patent ID: 7163707

Claim:
The process for reducing absorption of fat and/or oil in uncooked food during cooking of the food with a fat and/or oil which comprises: (a) adding to said uncooked food about 0.03 to about 15% by weight of a protein composition and/or a peptide composition selected from the group consisting of a dry protein mixture of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissue, an aqueous acidic protein solution, having a pH of about 3.5 or less, of myofibrillar proteins and sarcoplasmic proteins derived from animal muscle tissues, a peptide composition prepared by mixing an enzyme with myofibrillar proteins and sarcoplasmic proteins that are derived from animal muscle tissue, and mixtures thereof, said adding occurring by a method selected from the group consisting of applying said protein and/or peptide composition to at least one surface of said uncooked food, mixing said protein and/or peptide composition with said uncooked food, injecting said protein and/or peptide composition mixture into said uncooked food and a combination of said adding methods and (b) cooking said uncooked food and protein and/or peptide composition from step (a) in an oil and/or fat.