ATE368390T1 - Fritierte fettarme nahrungsmittel enthaltend eine vernetzte hydrokolloidschicht und eine nasspanadeschicht - Google Patents

Fritierte fettarme nahrungsmittel enthaltend eine vernetzte hydrokolloidschicht und eine nasspanadeschicht

Info

Publication number
ATE368390T1
ATE368390T1 AT03024496T AT03024496T ATE368390T1 AT E368390 T1 ATE368390 T1 AT E368390T1 AT 03024496 T AT03024496 T AT 03024496T AT 03024496 T AT03024496 T AT 03024496T AT E368390 T1 ATE368390 T1 AT E368390T1
Authority
AT
Austria
Prior art keywords
layer
cross
low fat
foods containing
fat foods
Prior art date
Application number
AT03024496T
Other languages
English (en)
Inventor
Deborah L Dihel
Cielito S Baytan
Akiva T Gross
Original Assignee
Nat Starch Chem Invest
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nat Starch Chem Invest filed Critical Nat Starch Chem Invest
Application granted granted Critical
Publication of ATE368390T1 publication Critical patent/ATE368390T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biotechnology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
AT03024496T 2002-12-19 2003-10-24 Fritierte fettarme nahrungsmittel enthaltend eine vernetzte hydrokolloidschicht und eine nasspanadeschicht ATE368390T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US10/323,434 US20040121046A1 (en) 2002-12-19 2002-12-19 Appearance and eating quality of reduced oil food compositions

Publications (1)

Publication Number Publication Date
ATE368390T1 true ATE368390T1 (de) 2007-08-15

Family

ID=32393039

Family Applications (1)

Application Number Title Priority Date Filing Date
AT03024496T ATE368390T1 (de) 2002-12-19 2003-10-24 Fritierte fettarme nahrungsmittel enthaltend eine vernetzte hydrokolloidschicht und eine nasspanadeschicht

Country Status (6)

Country Link
US (1) US20040121046A1 (de)
EP (1) EP1430788B1 (de)
AT (1) ATE368390T1 (de)
AU (1) AU2003252932B2 (de)
DE (1) DE60315242T2 (de)
ES (1) ES2290394T3 (de)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20050042331A1 (en) * 2003-08-22 2005-02-24 Billmers Robert L. Starches for reduced fat in fried foods systems
US7794766B2 (en) * 2005-08-25 2010-09-14 Brunob Ii B.V. Oil modifier to lower fat content of fried foods
US9615601B2 (en) 2005-10-04 2017-04-11 Jimmyash Llc Process for the controlled introduction of oil into food products
MX355043B (es) * 2005-10-04 2018-04-02 Jimmyash Llc Productos alimenticios fritos con contenido de grasa reducido.
CN101500431B (zh) * 2006-08-02 2012-10-10 宝洁公司 低脂肪小吃组合物
US20080181995A1 (en) * 2007-01-31 2008-07-31 Warnock Food Products, Inc. Method of frying and drying sliced vegetables
EP2130442B1 (de) * 2008-06-06 2018-01-17 Estrella Maarud Holding AS Fettarme Kartoffelchips und Herstellungsverfahren
WO2020028376A1 (en) * 2018-07-30 2020-02-06 Outstanding Foods, Inc. Fried snack chips and methods of forming them
EP3958682A1 (de) * 2019-04-26 2022-03-02 Startchy Inc. Essbare beschichtungszusammensetzungen auf stärkebasis und ihre verwendungen
NL2033214B1 (en) * 2022-10-03 2024-04-16 Lambweston / Meijer V O F Dry coating pre-mix for potato fries

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3395024A (en) * 1964-05-26 1968-07-30 Roland D. Earle Method of preserving foods by coating same
US3676158A (en) * 1971-06-07 1972-07-11 Dca Food Ind Method of forming an adherent coating on foods
US4504502A (en) * 1983-04-06 1985-03-12 Earle Roland D Coated food product and method of making same
US4511583A (en) * 1983-07-18 1985-04-16 General Mills, Inc. Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent
US4542030A (en) * 1983-11-25 1985-09-17 Ore-Ida Foods, Inc. Process for preparing low calorie french fry product
CA1320728C (en) * 1987-09-07 1993-07-27 Kazuhiko Sakaguchi Liquid crystalline compounds and process for production thereof
US4917908A (en) * 1989-06-26 1990-04-17 Gaf Chemicals Corporation Reduced oil french fried potato products and process for preparing
CA2055884C (en) * 1990-11-21 1999-12-21 Timothy C. Gerrish Low oil food composition and method
US5141759A (en) * 1991-02-21 1992-08-25 Lamb-Weston, Inc. Coated potato product
US5217736A (en) * 1991-03-01 1993-06-08 Opta Food Ingredients, Inc. Potato and other food products coated with edible oil barrier films
US5718935A (en) * 1991-06-10 1998-02-17 Laufer; Stephen Process for preparing low fat potato chips and shoestring potatoes
US5527549A (en) * 1992-02-06 1996-06-18 Griffith Laboratories Worldwide, Inc. Method for making improved fried, battered and breaded foods
US5279840A (en) * 1992-06-10 1994-01-18 The Pillsbury Company Method of making reduced fat deep fried comestibles and product thereof
US5372829A (en) * 1993-01-15 1994-12-13 Merck & Co., Inc. Process for preparing low-fat fried food
US5601861A (en) * 1995-05-30 1997-02-11 Gerrish; Timothy Method of making battered and/breaded food compositions using calcium pectins
US5648110A (en) * 1995-06-06 1997-07-15 Penwest Foods Co. French fry formulations and method of making
US6001399A (en) * 1997-03-19 1999-12-14 Cultor Food Science, Inc. Polydextrose as a fat absorption inhibitor in fried foods
US5885639A (en) * 1997-06-06 1999-03-23 Nestec, S.A. Process for preparing parfried potato strips having an extended hold time upon finish frying
US6033967A (en) * 1997-07-21 2000-03-07 Taiwan Semiconductor Manufacturing Co., Ltd. Method for increasing capacitance in DRAM capacitors and devices formed
US6013292A (en) * 1998-07-06 2000-01-11 Superior Nutrition Corporation Low fat food product
US6224921B1 (en) * 2000-03-30 2001-05-01 The United States Of America As Represented By The Secretary Of Agriculture Rice flour based low oil uptake frying batters

Also Published As

Publication number Publication date
AU2003252932A1 (en) 2004-07-08
US20040121046A1 (en) 2004-06-24
ES2290394T3 (es) 2008-02-16
EP1430788B1 (de) 2007-08-01
EP1430788A1 (de) 2004-06-23
DE60315242D1 (de) 2007-09-13
AU2003252932B2 (en) 2009-01-08
DE60315242T2 (de) 2008-04-17

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