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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/10/30 23:40:36」(JST)

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Degreasing, often called Defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention of reducing the fat content of a meal.

Degreasing food

Degreasing is often used by dieters, particularly those following low fat diets to reduce their fat consumption to induce weight loss. The energy content of 1 g of fat is 9 calories, while that of carbohydrates and proteins are 4 calories. Hence, dieters often view decreasing fat consumption as an efficient way of losing weight without greatly sacrificing total volume of food. Degreasing during meal preparation is used to reduce the energy content of the food being prepared, and degreasing on a prepared food is also often used in social situations where one may have to consume restaurant food which is rich in fat.

Those people who wish to reduce their cholesterol level or fat intake, in particular people with hypercholesterolemia often use degreasing to reduce their fat consumption.

Degreasing of a meal during preparation

Fat trimming of a meal can be done during preparation by a variety of methods. The most common methods involving substituting food items or removal of naturally occurring fat and conservative addition of fat.

Substituting fats is a method in which a certain ingredient is substituted by another ingredient. A common way of doing this is substituting saturated fatty acids with unsaturated fatty acids while cooking. For instance, olive oil can be used instead of butter for seasoning salad.

Food items are also substituted to reduce fat content. For instance, instead of using eggs by using a whole egg, where the egg yolks are high in fat levels, egg whites can instead be used. Alternatively, skimmed milk or similar low fat products can be used as ingredients for cooking.

Degreasing liquids

(Frozen soup with a layer of fat shown above) Cooling provides an easy way to degrease food as the fat rises to the surface and solidifies fully.

Many different foods can be degreased after preparation. Liquid foods that are high in fat, such as braising liquids, roasting juices and broths may have floating oil on top throughout and after the cooking process. Fat can be skimmed off the liquid with a small ladle, spoon, or cup as the liquid simmers and then discarded. This is done by placing the saucepan with only half of it on the heat source so that the liquid simmers only on one side. This pushes the fat to the opposite side and makes it easier to lift off with the ladle. The fat can then be skimmed off by holding the ladle so that the top of its bowl is almost level with the liquid and then tilting it slightly and in a circular motion toward the edge of the saucepan where the fat accumulates.^[1]

As braising liquids and broths simmer, they typically throw off more fat and protein and sometimes froth, so it is easier to wait at least a few minutes until the liquid has cooled before degreasing. In making slowly reduced liquids it may be ideal to wait for it to cool even longer.^[1]

As an alternative to a ladle, a degreasing cup can be used to skim the fat off hot liquids. This is a clear plastic or glass cup that looks similar to a teapot, with a spout that comes out of the bottom. The liquid and juices are poured into the cup then poured out leaving the fat behind; the liquid comes from the bottom of the cup instead of the top. Degreasing cups come in various sizes.^[1]^[2]

Refrigerating or freezing liquids until the fat congeals and solidifies can make the fat easier to remove with a spoon. If, after removing the congealed fat, the liquid still appears cloudy, it can be made clearer by skimming it again with a ladle after bringing it to a gentle simmer to allow for the release of more fat and insoluble proteins.^[1]

Degreasing solid food items

Some items such as roasted foods and other cooked food items, such as pizza can sometimes be oily and greasy. Degreasing them after preparation may provide a solution to this problem. Fried foods, such as French fries, can often be degreased without decreasing the crispiness of the food item by simply blotting out the oil in the food item with a tissue paper.

Commercial degreasing

Many food manufacturing companies such as Weight Watchers have been developed for people who wish to reduce their fat intake. The customer need of defatting has also led to the production of low fat products, e.g., low fat cheese.

Solvent degreasing

Solvent degreasing is a process used to prepare a part for further operations such as electroplating or painting. Typically it uses petroleum, chlorine, or alcohol based solvents to dissolve the machining fluids and other contaminants that might be on the part.^[3]

References

^ ^a ^b ^c ^d James Peterson (2002). Glorious French Food: A Fresh Approach to the Classics. John Wiley and Sons. ISBN 978-0-471-44276-9.
^ "Cooking Terms". New Italian Recipes. Retrieved 2010-08-04.
^ Kalpakjian, Serope, Schmid, Steven R. (2006). Manufacturing Engineering and Technology. 5th ed. Upper Saddle River, NJ: Pearson Prentice Hall. 1079.

External links

How Cholesterol Works
Cook For Lower Cholesterol

English Journal

Elucidation of the role of oleosin in off-flavour generation in soymeal through supercritical CO2 and biotic elicitor treatments.

Kumari S1, Memba LJ2, Dahuja A3, Vinutha T2, Saha S4, Sachdev A2.
Food chemistry.Food Chem.2016 Aug 15;205:264-71. doi: 10.1016/j.foodchem.2016.03.028. Epub 2016 Mar 9.
Defatting soybean by sophisticated oil extraction method utilising supercritical CO2 resulted in a significant decrease in the residual phospholipids (PLs) compared with soymeal obtained by conventional cold percolation method utilising hexane as the extraction solvent. Interestingly, the levels of
PMID 27006239

Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids.

Schaffarczyk M1, Østdal H2, Matheis O1, Jekle M3, Koehler P4.
Food chemistry.Food Chem.2016 Jun 1;200:175-82. doi: 10.1016/j.foodchem.2016.01.010. Epub 2016 Jan 6.
A microscale reconstitution baking test, using wheat flour defatted with 2-propanol at 20°C, was established to determine the functional effects of lipids isolated from lipase-treated wheat dough. Proper selection of solvent and extraction temperature was of major importance to maintain the functio
PMID 26830576

A novel process for preparing low-fat peanuts: Optimization of the oil extraction yield with limited structural and organoleptic damage.

Nader J1, Fawaz N2, Afif C2, Louka N3.
Food chemistry.Food Chem.2016 Apr 15;197 Pt B:1215-25. doi: 10.1016/j.foodchem.2015.11.079. Epub 2015 Nov 21.
The main purpose of this study was to extract the maximum amount of oil from peanuts without causing major damage and preserving their organoleptic quality after defatting. Accordingly, a successful, healthy, eco-friendly and economic defatting process for peanuts was implemented using mechanical oi
PMID 26675860

Japanese Journal

症例高度肥満,血友病A,HIV・HCV感染症のある患者に対する気管切開術

竹澤公美子,柴山将之,神前英明 [他]
日本気管食道科学会会報 = The journal of the Japan Broncho-Esophagological Society 65(1), 54-60, 2014
NAID 40019975364

高度肥満，血友病A, HIV・HCV感染症のある患者に対する気管切開術

竹澤公美子,柴山将之,神前英明,大脇成広,清水猛史
日本気管食道科学会会報 65(1), 54-60, 2014
高度肥満と血友病A，HIV・HCV感染症を伴う患者に対する気管切開術を経験したので報告する。症例は42歳，男性。2歳時に血友病Aと診断され，出血症状を反復していた。また，20代でHIV陽性，30代でHCV陽性となった。頭痛・発熱を訴えて当院救急外来を受診し，右硬膜下血腫の診断で緊急入院したが，夜間に心肺停止状態となり気管内挿管された。挿管後9日目でも人工呼吸器から離脱できず，気管切開術目的に当科へ …
NAID 130004470404

露出部の遊離皮弁移植後の整容的評価

鳥山和宏,八木俊路朗,高成啓介,蛯沢克己,澤村尚,神戸未来,亀井譲
日本マイクロサージャリー学会会誌 26(4), 134-139, 2013
… Twenty-four patients required additional surgical procedures, such as defatting and scar revision. …
NAID 130004565573

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