EP0798969A1 - Food mixtures comprising legume with low fat absorbtion upon frying - Google Patents

Food mixtures comprising legume with low fat absorbtion upon frying

Info

Publication number
EP0798969A1
EP0798969A1 EP95926250A EP95926250A EP0798969A1 EP 0798969 A1 EP0798969 A1 EP 0798969A1 EP 95926250 A EP95926250 A EP 95926250A EP 95926250 A EP95926250 A EP 95926250A EP 0798969 A1 EP0798969 A1 EP 0798969A1
Authority
EP
European Patent Office
Prior art keywords
food
mixture
legume
mixtures
frying
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Withdrawn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
EP95926250A
Other languages
German (de)
English (en)
French (fr)
Other versions
EP0798969A4 (enExample
Inventor
Israel A. Saguy
Pnina Weinberg
Eli Pintus
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.)
Yissum Research Development Co of Hebrew University of Jerusalem
Original Assignee
Yissum Research Development Co of Hebrew University of Jerusalem
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 Yissum Research Development Co of Hebrew University of Jerusalem filed Critical Yissum Research Development Co of Hebrew University of Jerusalem
Publication of EP0798969A4 publication Critical patent/EP0798969A4/xx
Publication of EP0798969A1 publication Critical patent/EP0798969A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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

Definitions

  • the invention relates to novel food mixtures. More particularly, the invention concerns food mixtures which upon frying absorb a relatively small amount of oil.
  • Fats and oils have a unique universal appeal. As yet, they have not been matched in functionality by any other food component. They offer unique properties that includes flavor and smooth mouthfeel, improving the overall food palatability.
  • Deep-fat frying is a very important process in modern food preparation, utilized widely by both the food industry and consumers. Numerous processed foods are prepared by deep-fat frying. One of the most important quality parameters of those products is the amount of fat absorbed during the frying process. Recent consumers' trend toward healthier foods is creating significant pressure to reduce the amount of fat in the end-products. Despite such market forces, fried food products still contain huge amounts of fat, often reaching in some cases 49% of the total product.
  • US Patent nos. 5,100,684 and 5,192,572 describe a method of preparing potato pieces such as potato slices, french fries, potato cubes and potato skins, with a lower fat content by frying the potato pieces in oil comprising from about 0.5% to about 2 % of a hydrophobic, or a hydrophilic silica.
  • Proteins such as soy flour, or gluten are known to reduce fat absorption in foods undergoing deep-fat frying. Yet, the mechanism by which this occurs is unclear.
  • soy flour in cake donuts to reduce fat absorption was reported in the literature by Martin and Davis, Cereal Chemistry 63(3):252-255, 1968 and by Wolf, J.W., J. Agric, Food Chem. 6:969, 1970.
  • high quality proteins are used. Although these proteins may be available commercially, high purity and specific physical properties are required, which significantly affect their price, which may be prohibitive for regular usage.
  • Japan patent publication no. 3,143,344 discloses deep fried food products, such as doughnuts, containing bean curd in dough wherein oil absorbtion is significantly reduced. It is reported that 5-100% of bean (in case of powder bean 1-60%) is contained.
  • Japan Patent publication no. 2,020,258 describes bread crumbs with low oil absorption, said crumbs are pulverized of bread made of dough containing fibre cell membrane from bean extract, wheat flour, water, yeast and other additives (e.g. edible salt, glucose, or oil and fat).
  • food mixtures for producing fried food products comprising from 1 % to 10% by weight of ground legume together with from 0.2% to 1.5 % of GRAS (generally recognized as safe) salts, the balance being conventional food mixes, not containg legume.
  • GRAS generally recognized as safe
  • the interfacial tension of the food mixtures according to the invention is higher than the interfacial tension of the corresponding conventional food mixes, which do not contain between 1 % to 10% legume.
  • the change in the interfacial tension resulting probably from the formation of a hydrophilic film on the food product, provides the physical explanation for the surprising effect of legume in the presence of salt, on the oil uptake of conventional foods.
  • the initial porosity of the food mixtures according to the invention is lower compared to the corresponding conventional food mixes, which do not contain legume. This reduction in initial porosity is increasing during the frying process. Thus, the change in the porosity, resulting probably from the formation of a hydrophilic film on the food product, increases interfacial tension and on the other hand, reduces porosity. This provides an explanation to the surprising effect of legume in the presence of salt, on oil uptake of conventional food.
  • Conventional foods are any foods including natural foods, e.g. fresh potatoes, vegetables, fish and meat, reconstructed food, e.g. croquettes, potato waffles, potato savories, and pancakes, engineered foods, e.g. onion rings and corn or potato snacks and coated foods, e.g. battered and breaded fish, vegetable, or meat.
  • coated foods the mixtures of the invention relate to the coating per ce, e.g., to the batter, the breading or the like.
  • the legume and salt may be added to the food mix at any stage of the preparation thereof.
  • the legume and salt may be added to the coating at the final stage of the preparation of the coating, or at a preliminary stage; e.g., preparing the raw material for coating by adding legume and salt to the flour mixture used for baking bread, which is subsequently used for the production of bread crumbs.
  • the salt added to the mixtures of the invention may be any food acceptable GRAS ("generally recognized as safe", as defined by the FDA) salt, preferably NaCl.
  • the legumes are any material selected from the family Leguminosae, which includes over 12,000 species in about 500 genera. Of these, only few are of economic value as foods, e.g., peas, beans, chick pea, lentils, peanuts and soybean.
  • the perfered legume added to the conventional foods are chick pea and lentil.
  • the mixtures of the invention may be used as dry or as wet mixtures.
  • the mixtures of the invention may undergo frying in various forms and shapes and can be used for the coating of other foods which undergo frying, the coating can be in the dry form such as crumbs for breading, or moist such as a batter.
  • the invention extends also to the food mixtures of the invention which undergo frying and to a method for decreasing the oil uptake of foods during frying.
  • fried food products containing between 1 % to 10% legume are within the scope of the invention.
  • a restructured potato product mass was prepared from the following ingridients: Potato flakes (Idaho), 230 g; Water, 753 g; Alginate (Manugel DMB, Kelco, San Diego, CA), 6 g; Calcium sulphate dihydrate (Terra Alba F+P Grade U.S. Gypsum), 4.5 g; and Tetrasodium pyrophosphate (FMC, Philadelphia, PA), 1 g. To this basic formula chick pea powder, prepered as described below, and NaCl were added as stated below.
  • the restructured product was prepared as follows: The alginate solution was dissolved in water utilizing a high speed Ultra Turax. The alginate solution and the potato flakes were added to a mixer bowl, mixed for one minute in a Hobart kitchen mixer at speed " 1", and 1.5 min on speed "2". The remaining dry ingredients were added and mixing continued for another 1.5 min on speed "2. " Chick pea powder was added to the potato flakes and was dry mixed thoroughly to assure homogenous mass. The weight of the chick pea used is specified for each experiment. The exact weight of chick pea was subtracted from the potato flakes basic formula, thus the total weight of the sample remained constant.
  • the mass was transferred to a bench scale "hot dog” 9 L extruder (CGT Misanoa, Italy) and extruded into synthetic casing sleeves, 22 mm diameter.
  • the external sleeve was soaked in tap water for ca. 10 min before extrusion.
  • the filled sleeves were kept at ambient temperature (25 ⁇ 2°C) for 90 min, before freezing at -20°C.
  • the samples were kept frozen until evaluated.
  • Prior to frying the sleeves were allowed to defrost at ambient temperature, cut to cylindrical pieces, 27 mm length yielding ca. 8.3 g.
  • the synthetic sleeve was carefully removed and the restructured potato cylindrical pieces were left at ambient temperature for an additional 15 min.
  • the average temperature of the samples prior to frying was 16 ⁇ 2°C. Samples were fried in a bench-top deep-fat fryer (12 cm depth) containing 2.5 liters of soy oil at 170 °C.
  • Chick pea (Cicer arietinum) was prepared as follows: 200 g, were soaked overnight in 800 mL distilled water containing 0.46 g NaHCO 3 . The chick pea were washed with tap water, and dried on a paper towel. Then a food processor (Moulinex, France) was utilized for 1 min to ⁇ rind the seeds. The chick pea were left at ambient temperature to dry and a coffee grinder (Krups 75, Germany) was utilized for size reduction. The powder passing through a 0.71 mm sieve (25 Mesh) was utilized. Various levels of chick pea and salt were tested. Fat Analysis is based on Method 28.074.
  • Ground samples were oven dried at 105°C for 20 h and -moisture content was calculated from the weight of the dry sample and expressed as percentage.
  • Restructed potato product as described in Example 1 was utilized to compare the effectiveness of added chick pea to the effectiveness of the following known food addirives: Soy protein, 1 % (Purina 590, Purina, Brussels, Belgium) and Vital wheat gluten - gluten 1 % (Amylum, Aalst, Belgium).
  • Soy protein 1 % (Purina 590, Purina, Brussels, Belgium)
  • Vital wheat gluten - gluten 1 % (Amylum, Aalst, Belgium).
  • the raw materials of above ingredients are available commercially from various suppliers and the desired products are obtained by following various concentration and separation steps impacting their overall cost. It should be noted that 1 % gluten is by far more expensive than 1 % or 3% chick pea.
  • Table 3 Effect of chick pea , gluten and soy protein on oil uptake of a restructured potato product during deep-fat frying at various frying times.
  • the data clearly shows that 2 and 3% chick pea were very effective to reduce oil uptake.
  • the data not only shows that chick pea was effective throughout the frying process, it also shows that it had a similar effect compared to 1 % gluten or soy protein.
  • Methyl cellulose 1 % (Methocel K100M, Dow Corp. Midland, MI).
  • Beans 3% Beans were prepared following the same procedure outlined for chick pea as described in Example 1.
  • Potato Latkes were prepared using a basic formula of: 112.5g of grinded potatoes (using a kitchen grater; and excess water was removed), 7g mixed fresh egg, 2.81 flour and 0.56g salt (0.5 %). The mix was allowed to rest for 5 min, rounded into a cylinder shape (30 mm diameter x 10 mm height). The frying procedure was as described in Example 1. The frying duration was 5 min. Experiments were carried out in 4 to 6 replicates. When chick pea or lentil was added, the equivalent weight of potato was subtracted to keep the same formula. Due to the natural variability of the potato, each experiment was compared to a control. The control was set as 100% and used as the reference. Results are reported as percent of the control.
  • Chick pea was significantly more effective than Lentil at 3% but less effective at 2%.
  • Optimum conditions of 3% chick pea reduced oil uptake by 34%.
  • the basic formulation for the preparation of the donuts used in the frying experiments is as follows: Flour, 246.50g; Sugar, 90.00g; Baking powder, 3.25g; Salt, 3.00g; Sodium bicarbonate, 2.25g; Egg 50.00g; and Water, 95.00g.
  • Chick pea was added at 0 to 2%. The flour weight was reduced to account for the added chick pea.
  • the donuts were prepared by mixing the donut formulation which excluded the water and eggs, utilizing a Hobart Kitchenaid mixer at speed "1". Eggs and water were then added and mixed at speed "2" for 105 sec until a thick, uniform batter was obtained.
  • the batter was rolled out on a floured table to a thickness of about 0.8 cm and cut into round pieces of 5 cm diameter.
  • the initial moisture content of the dough before rolling was 34.1 %.
  • the moisture content of the donuts after rolling and cutting dropped to 30.1 - 32.7% .
  • Each donut was fried in a 190°C pre-heated bench top deep-fat fryer as described in Example 1. The donuts were fried for 75 sec on each side, removed from the fryer and allowed to cool on a paper towel at ambient temperature. The donuts were fried in 8-10 replicates. The results are summerized in Table 6.
  • Example 1 To demonstrate the effect of chick pea on interfacial tension of a food product, the formulation of Example 1 was utilized. Interfacial tension was derived from the equation developed by Pinthus and Saguy (1994) J. Food Sci. 59(2): (in press):
  • Liquid surface tension was determined at room temperature on a Tensiometer (Lauda, Konigshofen, Germany), using the De Nouy method [DIN (Deutsches Inst. fur Normung eV, Berlin, Germany) #53914, 1980.].
  • the equilibrium contact angle ( ⁇ e ) between the frying media and the sample were measured on a Goniometer (NRL CA. Model 100; Rame-Hart Inc., N.J.).
  • the restructured potato product cylinders were peeled from the casing sleeves and allowed to equilibrate to room temperature for 15 min prior to measurement. It is worth noting that shorter equilibration periods resulted in inconsistent results.
  • Table 7 clearly shows that the addition of chick pea together with salt to a reconstructed potato product, increases the interfacial tension of the product, possibly therby, decreasing the oil uptake of the fried product.
  • chick pea Fractionation of chick pea was obtained by mixing chick pea prepared as in Example 1 in ethanol- (70%). This was done to test the possibility that residual concentration of prolamines that normally are known not to exist in chick pea, may still have some residual effectiveness.
  • chick pea 50 g were dissolved in 500 mL of 70% alcohol at 40 °C for 2 h; the alcohol was filtered and both the precipitate and supernatant were vacuum-dried. The dried products were added separately to a restructured potato product (described in Example 1) at an equivalent of 2% initial chick pea based on the dry formula of the restructured potato.
  • Oil uptake of the supernatant was 23.0% and a U R of 0.78 compared to 2.8% oil uptake and a U R of 0.22 in the control.
  • the oil uptake of the precipitate prepared according to the same procedure was 15.4% oil uptake and the U R was 0.63.
  • Chick pea was precipitated with ethanol and only the supernatant was used.
  • Frozen fish (Hake) was placed for overnight in a refrigerator for thawing. Excess water was removed, and the fish was cut into slabs (ca.3.5 x 3.5 x 1.0 cm).
  • Egg mixture was prepared by adding 6.6ml salt (NaCl) solution (25 %) to 55 g fresh egg. The egg mixture was whipped with a fork until a homogeneous mixture was obtained. The egg mixture was let to rest for
  • the coated bread crumbs were prepared as follows: 1.5 g chick pea powder (prepared according to Example 1) was dissolved in
  • Table 9 Effect of added chick pea on oil uptake of breaded fish.
  • the data clealy shows that a significant reduction in oil uptake and U R were obtained, when 5 % chick pea was utilized to coat the bread crumbs.
  • Frozen fish (Hake) was thawed and cut into slabs as outlined in Example 8.
  • the control batter was prepared as follows: Egg mix: to a fresh egg (55 g), 0.4 g salt (dissolved in 6 ml. tap water) was added and the mixture mixed with a fork, and let to rest for 10 min. Wheat flour (20.0 g), was then added and the batter was mixed thoroughly with a fork until a homogeneous batter was received. The fish cubes were dipped into the batter until full coverage was obvious.
  • the batter containing chick pea was prepared as follows: 2.4 g chick pea was dissolved in 5 ml. tap water containing salt, the final content of chick pea and salt in batter being 3% and 0.5% respectively.
  • the data clearly shows a significant reduction in oil uptake at chick pea content of 3 % .
  • Porosity is defined as: "the volume fraction of the air or the void fraction in the sample' and is expressed as follows:
  • Particle density was measured on a Multi-Pycnometer (Quantachrome, Syosset, NY), bulk density was calculated from the sample weight divided by bulk volume, which was determined as volume of glass beads 100 ⁇ displacement. Table 11 Effect of added chick pea on restructured potato product porsity.
  • Chick peas were ground and sieved utillizing a 60-Mesh standard sieve. Chick peas (2 and 3%) were added to a 150-kg flour (used as the basic formula) replacing the respective amount of flour from the formula.
  • the bread was commercially baked utilizing a standard fomula of 150 kg flour, yeast, salt, fat, sugar, and water. Salt content was 1 %, calculated on the basic formula. After proofing and baking for about 22 min at 220°C, the bread was cooled to ambient temperature, 23

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Agronomy & Crop Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • General Preparation And Processing Of Foods (AREA)
EP95926250A 1994-07-15 1995-07-12 Food mixtures comprising legume with low fat absorbtion upon frying Withdrawn EP0798969A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
IL11033894A IL110338A (en) 1994-07-15 1994-07-15 Food mixture comprising legume with low fat absorption upon frying
IL11033894 1994-07-15
PCT/US1995/008706 WO1996002149A1 (en) 1994-07-15 1995-07-12 Food mixtures comprising legume with low fat absorbtion upon frying

Publications (2)

Publication Number Publication Date
EP0798969A4 EP0798969A4 (enExample) 1997-10-08
EP0798969A1 true EP0798969A1 (en) 1997-10-08

Family

ID=11066346

Family Applications (1)

Application Number Title Priority Date Filing Date
EP95926250A Withdrawn EP0798969A1 (en) 1994-07-15 1995-07-12 Food mixtures comprising legume with low fat absorbtion upon frying

Country Status (4)

Country Link
EP (1) EP0798969A1 (enExample)
AU (1) AU3007095A (enExample)
IL (1) IL110338A (enExample)
WO (1) WO1996002149A1 (enExample)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2461520A (en) 2008-07-01 2010-01-06 Magsnack Bv Manufacturing crumb for the coating of food products
US8765202B2 (en) 2010-01-15 2014-07-01 Crisp Sensation Holding S.A. Coated stabilised microwave heated foods
GB201000647D0 (en) 2010-01-15 2010-03-03 Crisp Sensation Holding Sa Microwaveable batter
US9028905B2 (en) 2010-10-04 2015-05-12 Proteus Industries, Inc. Process for reducing oil and fat in cooked food with pea protein
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
US9326537B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Microwaveable coated food product, and method and apparatus for the manufacture thereof
US20130156925A1 (en) 2011-12-20 2013-06-20 Crisp Sensation Holding S.A. Crumb manufacture
CN114668105B (zh) * 2020-12-24 2025-04-25 丰益(上海)生物技术研发中心有限公司 一种煎炸用裹粉组合物及其制备方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4084016A (en) * 1976-12-28 1978-04-11 The United States Of America As Represented By The Secretary Of Agriculture Preparation of legume chips
US4218480A (en) * 1978-12-29 1980-08-19 The Griffith Laboratories, Limited Production of particulated stale bread
US4364961A (en) * 1981-03-30 1982-12-21 The Griffith Laboratories, Limited Manufacture of bread crumb-like product
US4423078A (en) * 1982-04-14 1983-12-27 The Griffith Laboratories, Limited Production of oriental-style breading crumbs
US4517204A (en) * 1984-02-27 1985-05-14 Frito-Lay, Inc. Reduced calorie puffed snack food products
US4963378A (en) * 1988-08-08 1990-10-16 Bhardwaj Satish C Method of cooking involving high protein frying batter that eliminates the need for breading and produces crispy and chewy crust

Also Published As

Publication number Publication date
EP0798969A4 (enExample) 1997-10-08
WO1996002149A1 (en) 1996-02-01
AU3007095A (en) 1996-02-16
IL110338A0 (en) 1994-10-21
IL110338A (en) 1999-03-12

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