Abstract: The present invention provides a method for suppressing coloring of an oil/fat composition for frying by covering a food material to be fried with a starch composition. Specifically, the present invention is the method for suppressing the coloring of the oil/fat composition for frying during the frying of the food material, the method being characterized by applying, to the food material, a coating treatment for covering the food material with a coating material containing a starch composition. The present invention can suppress the coloring of the oil/fat composition for frying and can extend the use life of the oil/fat composition for frying.

Abstract: The method of producing a meat-like food product according to the present invention includes adding a plant-derived protein and a form of granular powder (A) satisfying the conditions (1) to (4) below to food product materials to prepare a dough. The dough contains 0% by mass or more and 30% by mass or less of an animal-derived protein material. (1) The form of granular powder has a starch content of 75% by mass or more; (2) the form of granular powder contains 3% by mass or more and 45% by mass or less of a molecular weight-reduced starch of a starch having an amylose content of 5% by mass or more, the molecular weight-reduced starch having a peak molecular weight of 3×103 or more and 5×104 or less; (3) the form of granular powder has a degree of swelling in cold water at 25° C. of 5 or more and 20 or less; and (4) the content of matters under a sieve having an opening of 3.35 mm and on a sieve having an opening of 0.038 mm is 50% by mass or more and 100% by mass or less.