Substantially oil free fried flavor food product and method of making

摘要

A substantially oil free fried flavor food product having a fried flavor obtained by cooking a starch and/or a protein from grain flours, vegetable flours, food protein source materials and the like with fats and oils under controlled conditions for producing roux, extracting the oil from the roux resulting in a food product having a definitive fried or peak flavor as can be correlated by the color of the food product. The substantially oil free food product has enhanced fried flavor and is most suitable as an interface coating through enhanced adhesion properties for raw vegetables and consumable meats. The dry powder food product having fried flavor can be utilized in a variety of foods, either as an ingredient or coating, producing a consumable food having fried flavor without the food being fried in oil.