DE3529564A1 - Process for producing a fat-free deep-fried material - Google Patents

Process for producing a fat-free deep-fried material

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Publication number
DE3529564A1
DE3529564A1 DE19853529564 DE3529564A DE3529564A1 DE 3529564 A1 DE3529564 A1 DE 3529564A1 DE 19853529564 DE19853529564 DE 19853529564 DE 3529564 A DE3529564 A DE 3529564A DE 3529564 A1 DE3529564 A1 DE 3529564A1
Authority
DE
Germany
Prior art keywords
deep
jojoba oil
frying
fat
fried material
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
DE19853529564
Other languages
German (de)
Inventor
Klaus Anika
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to DE19853529564 priority Critical patent/DE3529564A1/en
Publication of DE3529564A1 publication Critical patent/DE3529564A1/en
Withdrawn legal-status Critical Current

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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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Abstract

In place of physiologically degradable, calorie-rich vegetable or animal fats (or mixtures of the same), conventionally used for deep frying, the use is proposed here of jojoba oil (wax of the jojoba nut), which, with the same deep-frying effect for the deep-fried material, avoids the conventionally unavoidable high calorie increase by absorption of considerable amounts of deep-frying fat by the deep-fried material. In contrast to the triglycerides of the edible fats, the jojoba oil as a wax is not physiologically degradable so that no calorie increase takes place as a result of the deep frying.

Description

Die Erfindung betrifft ein Verfahren zur Herstellung eines nach den üblichen Methoden produzierten beliebigen Frittier­ gutes, das jedoch nicht durch die normalerweise unvermeid­ liche Fettaufnahme beim Frittieren den Kalorieengehalt des Frittiergutes erhöht. Dadurch ist dieses bekömmlicher und gesünder.The invention relates to a method for producing a Any fryer produced according to the usual methods good, but not usually inevitable fat intake when frying the calorie content of the Food to be fried increased. This makes it more digestible and healthier.

Diese Vorteile sind zu erreichen, indem für das Fritten statt der üblicherweise verwendeten pflanzlichen oder tie­ rischen Triglyceride ein bei Normaltemperatur flüssiges Wachs verwendet wird. Dieses Wachs, üblicherweise - nicht ganz korrekt - Jojobaöl (simmondsia chinensis - Buxaceae -) genannt, stammt aus der Jojobanuß, eine ca. olivengroße Frucht, die an einem Wüstenstrauch wächst. Durch einfaches Auspressen (50% Öl, 50% Ölkuchen) wird das Öl, welches den ungewöhnlich hohen, so vorteilhaften Kp von 662 Grad Kalvin besitzt, gewonnen.These advantages can be achieved by using a wax that is liquid at normal temperature for the frit instead of the vegetable or tie triglycerides commonly used. This wax, usually - not quite correctly - called jojoba oil (simmondsia chinensis - Buxaceae -) comes from jojoba nut, an olive-sized fruit that grows on a desert shrub. By simply squeezing (50% oil, 50% oil cake) the oil, which has the unusually high, so advantageous Kp of 662 degrees Kalvin, is obtained.

Es ist bekannt, daß durch mehr oder minder langdauerndes Eintauchen in heißes Fett die verschiedenen Frittiergü­ ter in fast beliebig kleinen (Haushalt) oder industriell auch in größeren Chargen hergestellt werden können. Die­ se üblicherweise angewendeten Verfahren haben zwei gravie­ rende Nachteile.It is known that by more or less long-lasting Immerse the various deep-fry products in hot fat ter in almost any small (household) or industrial can also be produced in larger batches. The The methods usually used have two gravies disadvantages.

  • A Durch die unvermeidliche Aufnahme des Frittierfettes in das Frittiergut wird dieses in seinem Kalorieen­ gehalt - besonders bei Kartoffel- und Teigprodukten aller Art - oft signifikant (jedoch meist sehr uner­ wünschtermaßen) erhöht.A Due to the inevitable absorption of frying fat in the fried food this is in its calories content - especially for potato and dough products of all kinds - often significant (but mostly very little desirably) increased.
  • B Durch längeres oder mehrmaliges Benutzen des Frit­ tierfettes wird dieses (durch Abbau-, Zersetzungs-, Krack- und Reaktionsproduktenbildung mit dem Frittiergut) bald unbrauchbar beziehungsweise bekommt das Frit­ tiergut einen spezifischen, unangenehmen Geschmack, abgesehen von den physiologischen nachteiligen Fol­ gen zu lange im Einsatz gewesenen Frittierungsfet­ tes, das ja beim Verzehr mit dem Frittiergut geges­ sen wird.B By using the frit for a long time or several times animal fat is this (through degradation, decomposition, Cracking and reaction product formation with the fried food) soon useless or gets the frit animal goods have a specific, unpleasant taste, apart from the physiological adverse fol frying fat that has been in use for too long tes that is eaten with the fried food when eaten will.

Diese gravierenden Nachteile werden durch den Einsatz des oben vorgeschlagenen Jojobaöls als Frittierungsmit­ tel (bei sonst gleichen Verfahrensbedingungen) voll­ kommen vermieden.These serious disadvantages are caused by the use of the jojoba oil proposed above as a deep-frying agent tel (otherwise the same process conditions) full come avoided.

Das Jojobaöl ist physiologisch gut verträglich (als Arze­ neimittel und in der Kosmetik bereits eingesetzt) und wird, da es als Wachs keine Triglyceride enthält, im menschlichen Körper nicht abgebaut. Außerdem lassen sich die unter B aufgeführten Nachteile besonders für die Gesundheit auf Grund des deutlich mehr als 100 Grad höheren K p des Jojobaöls gegenüber den Speisefetten und seiner extrem guten thermischen Stabilität vollkommen vermeiden.Jojoba oil is physiologically well tolerated (as a drug and already used in cosmetics) and, as it contains no triglycerides as wax, is not broken down in the human body. In addition, the disadvantages listed under B, especially for health, can be completely avoided due to the significantly higher K p of jojoba oil compared to edible fats and its extremely good thermal stability.

Claims (3)

1. Verfahren zum Herstellen fettfreien Frittierguts in her­ kömmlicher Form, dadurch gekennzeichnet, daß an Stelle der üblicherweise verwendeten, physiologisch abbaubaren, hoch­ kalorieenhaltigen Frittierfette (Triglyceride) Jojobaöl ver­ wendet wird.1. A method for producing fat-free fried goods in conventional form, characterized in that instead of the commonly used, physiologically degradable, high-calorie frying fats (triglycerides) jojoba oil is used ver. 2. Verfahren nach 1, dadurch gekennzeichnet, daß das Jojoba­ öl einen beträchtlich höheren K p als die herkömmlichen Frittierfette besitzt und somit die störenden, gesundheits­ schädlichen Zersetzungs-, Abbau-, Krack- und Reaktionspro­ duktbildung mit dem Frittiergut entfällt.2. The method according to 1, characterized in that the jojoba oil has a considerably higher K p than the conventional frying fats and thus eliminates the annoying, harmful decomposition, degradation, cracking and reaction product formation with the fried goods. 3. Verfahren nach 1 und 2, dadurch gekennzeichnet, daß das Jojobaöl mit seinem signifikant höherem K p gegenüber den herkömmlichen Frittierfetten die Möglichkeit bietet, in der Praxis vorteilhaft bei höheren Temperaturen (max. 573 Grad K) und somit (bei gleicher Einsatzmenge des Frittier­ gutes) schneller zu arbeiten.3. The method according to 1 and 2, characterized in that the jojoba oil with its significantly higher K p compared to the conventional frying fats offers the possibility, in practice, advantageously at higher temperatures (max. 573 degrees K) and thus (with the same amount of fryer used good) to work faster.
DE19853529564 1985-08-17 1985-08-17 Process for producing a fat-free deep-fried material Withdrawn DE3529564A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19853529564 DE3529564A1 (en) 1985-08-17 1985-08-17 Process for producing a fat-free deep-fried material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19853529564 DE3529564A1 (en) 1985-08-17 1985-08-17 Process for producing a fat-free deep-fried material

Publications (1)

Publication Number Publication Date
DE3529564A1 true DE3529564A1 (en) 1987-03-12

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
DE19853529564 Withdrawn DE3529564A1 (en) 1985-08-17 1985-08-17 Process for producing a fat-free deep-fried material

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Country Link
DE (1) DE3529564A1 (en)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4927658A (en) * 1989-02-16 1990-05-22 Nabisco Brands, Inc. Tris-hydroxymethyl alkane esters as low calorie fat mimetics
US4927659A (en) * 1989-02-16 1990-05-22 Nabisco Brands, Inc. Tris-hydroxymethyl lower alkane esters as fat mimetics
US4992292A (en) * 1989-02-16 1991-02-12 Nabisco Brands, Inc. Tris-hydroxymethyl alkane dicarboxylate extended esters as low calorie fat mimetics
US5043179A (en) * 1990-03-29 1991-08-27 Nabisco Brands, Inc. Triol triester derivatives as low calorie fat mimetics
US5063075A (en) * 1990-08-01 1991-11-05 Nabisco Brands, Inc. Amide ether derivatives as low calorie fat mimetics
US5068120A (en) * 1990-08-01 1991-11-26 Nabisco Brands, Inc. Amine ester derivatives as low calorie fat mimetics
US5068119A (en) * 1990-09-28 1991-11-26 Nabisco Brands, Inc. Acid-hydrolyzable ester derivatives as low calorie fat mimetics
US5082683A (en) * 1990-08-01 1992-01-21 Nabisco Brands, Inc. Amide/amine ester derivatives as low calorie fat mimetics
US5124166A (en) * 1987-08-13 1992-06-23 Nabisco, Inc. Carboxy/carboxylate disubstituted esters as edible fat mimetics
US5169665A (en) * 1990-04-17 1992-12-08 Nabisco, Inc. Tris-hydroxymethyl alkane esters as low calorie fat mimetics
US5219604A (en) * 1991-02-13 1993-06-15 Nabisco, Inc. Use of ester-bridged side chains to suppress caloric availability of fat compounds
US5286512A (en) * 1989-06-27 1994-02-15 Nabisco, Inc. Diol lipid analogues as edible fat replacements
EP1429794A1 (en) * 2001-09-07 2004-06-23 International Flora Technologies, Ltd. Weight reduction and maintenance method for animals

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0067358B1 (en) * 1981-06-12 1984-02-29 Societe Des Produits Nestle S.A. Low calorie food composition

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0067358B1 (en) * 1981-06-12 1984-02-29 Societe Des Produits Nestle S.A. Low calorie food composition

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
HAMM, D.J.: Preparation of ... Jojoba Oil ... as Low Calorie Replacements of Edible Fats and Oils, in J. Food Science, Bd.49, 1984, S.419-28 *

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5124166A (en) * 1987-08-13 1992-06-23 Nabisco, Inc. Carboxy/carboxylate disubstituted esters as edible fat mimetics
US4927659A (en) * 1989-02-16 1990-05-22 Nabisco Brands, Inc. Tris-hydroxymethyl lower alkane esters as fat mimetics
US4992292A (en) * 1989-02-16 1991-02-12 Nabisco Brands, Inc. Tris-hydroxymethyl alkane dicarboxylate extended esters as low calorie fat mimetics
US4927658A (en) * 1989-02-16 1990-05-22 Nabisco Brands, Inc. Tris-hydroxymethyl alkane esters as low calorie fat mimetics
US5286512A (en) * 1989-06-27 1994-02-15 Nabisco, Inc. Diol lipid analogues as edible fat replacements
US5043179A (en) * 1990-03-29 1991-08-27 Nabisco Brands, Inc. Triol triester derivatives as low calorie fat mimetics
US5169665A (en) * 1990-04-17 1992-12-08 Nabisco, Inc. Tris-hydroxymethyl alkane esters as low calorie fat mimetics
US5082683A (en) * 1990-08-01 1992-01-21 Nabisco Brands, Inc. Amide/amine ester derivatives as low calorie fat mimetics
US5068120A (en) * 1990-08-01 1991-11-26 Nabisco Brands, Inc. Amine ester derivatives as low calorie fat mimetics
US5063075A (en) * 1990-08-01 1991-11-05 Nabisco Brands, Inc. Amide ether derivatives as low calorie fat mimetics
US5068119A (en) * 1990-09-28 1991-11-26 Nabisco Brands, Inc. Acid-hydrolyzable ester derivatives as low calorie fat mimetics
US5219604A (en) * 1991-02-13 1993-06-15 Nabisco, Inc. Use of ester-bridged side chains to suppress caloric availability of fat compounds
EP1429794A1 (en) * 2001-09-07 2004-06-23 International Flora Technologies, Ltd. Weight reduction and maintenance method for animals
EP1429794A4 (en) * 2001-09-08 2004-11-10 Int Flora Technologies Ltd Weight reduction and maintenance method for animals

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