ES2069657T3 - Uso de un material que reduce la absorcion de aceite en alimentos cocinados con grasas y aceites. - Google Patents
Uso de un material que reduce la absorcion de aceite en alimentos cocinados con grasas y aceites.Info
- Publication number
- ES2069657T3 ES2069657T3 ES90121908T ES90121908T ES2069657T3 ES 2069657 T3 ES2069657 T3 ES 2069657T3 ES 90121908 T ES90121908 T ES 90121908T ES 90121908 T ES90121908 T ES 90121908T ES 2069657 T3 ES2069657 T3 ES 2069657T3
- Authority
- ES
- Spain
- Prior art keywords
- oils
- oil absorption
- fats
- food
- butters
- 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.)
- Expired - Lifetime
Links
- 239000003921 oil Substances 0.000 title abstract 7
- 235000013305 food Nutrition 0.000 title abstract 4
- 238000010521 absorption reaction Methods 0.000 title abstract 3
- 239000000463 material Substances 0.000 title abstract 2
- 239000003925 fat Substances 0.000 title 1
- 108010043137 Actomyosin Proteins 0.000 abstract 2
- 239000012266 salt solution Substances 0.000 abstract 2
- 108010074084 Muscle Proteins Proteins 0.000 abstract 1
- 102000008934 Muscle Proteins Human genes 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/02—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from meat
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/22—Coating agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Biochemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
UN MATERIAL REDUCTOR DE LA ABSORCION DE ACEITE PARA ALIMENTOS GUISADOS CON ACEITES O MANTECAS, CONSTA DE UN GEL DE ACTOMIOSINA QUE SE OBTIENE DISOLVIENDO UNA PROTEINA DE ACTOMIOSINA DEL MUSCULO DE UN ANIMAL EN UNA SOLUCION DE SAL, O UNA ACTOMIOSINA PULVERIZADA QUE SE OBTIENE CONVIRTIENDO DICHO GEL DE ACTOMIOSINA EN UN POLVO SECO. TAMBIEN SE PRESENTA UN METODO PARA REDUCIR LA ABSORCION DE ACEITE DE ALIMENTOS GUISADOS CON ACEITES O MANTECAS QUE CONSISTE EN APLICAR UN GEL DE ACTOMIOSINA SOBRE LA SUPERFICIE DEL ALIMENTO A SER GUISADO CON ACEITES O MANTECAS, EL CUAL SE OBTIENE DISOLVIENDO UNA PROTEINA DE ACTOMIOSINA DEL MUSCULO DE UN ANIMAL EN UNA SOLUCION DE SAL.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2057289A JPH0779635B2 (ja) | 1990-03-08 | 1990-03-08 | 油脂処理食品の吸油率減少材およびその方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
ES2069657T3 true ES2069657T3 (es) | 1995-05-16 |
Family
ID=13051394
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ES90121908T Expired - Lifetime ES2069657T3 (es) | 1990-03-08 | 1990-11-15 | Uso de un material que reduce la absorcion de aceite en alimentos cocinados con grasas y aceites. |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP0445369B1 (es) |
JP (1) | JPH0779635B2 (es) |
KR (1) | KR910016268A (es) |
AU (1) | AU632670B2 (es) |
CA (1) | CA2030891A1 (es) |
DE (1) | DE69018244T2 (es) |
ES (1) | ES2069657T3 (es) |
NZ (1) | NZ237260A (es) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2055884C (en) * | 1990-11-21 | 1999-12-21 | Timothy C. Gerrish | Low oil food composition and method |
US5202144A (en) * | 1991-08-09 | 1993-04-13 | Griffith Laboratories Worldwide, Inc. | Poultry-derived ground meat substitute and its method of manufacture |
WO1993012670A1 (de) * | 1991-12-24 | 1993-07-08 | Deutsche Gelatine-Fabriken Stoess Ag | Verfahren zum herstellen fritierter nahrungsmittel |
EP0625011A1 (en) * | 1992-02-06 | 1994-11-23 | Griffith Laboratories Worldwide, Inc. | Improved fried battered and breaded foods |
CN1090915C (zh) * | 1994-03-02 | 2002-09-18 | 格里菲斯环球化学公司 | 改良的沾滚用面包屑 |
BRPI0417602B1 (pt) * | 2003-12-16 | 2014-08-05 | Proteus Industries Inc | Processos para reduzir a absorção de gordura e/ou óleo em alimentos não-cozidos durante o cozimento dos alimentos com uma gordura e/ou um óleo |
GB201002610D0 (en) * | 2010-02-16 | 2010-03-31 | Witwood Food Products Ltd | Edible batter compositions and methods of preparing batter coated foods using the same |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
IN169459B (es) * | 1987-03-16 | 1991-10-19 | Unilever Pic | |
JP2533545B2 (ja) * | 1987-06-18 | 1996-09-11 | マルハ株式会社 | 冷凍揚げ物食品の製造法 |
-
1990
- 1990-03-08 JP JP2057289A patent/JPH0779635B2/ja not_active Expired - Lifetime
- 1990-11-15 ES ES90121908T patent/ES2069657T3/es not_active Expired - Lifetime
- 1990-11-15 EP EP90121908A patent/EP0445369B1/en not_active Expired - Lifetime
- 1990-11-15 DE DE69018244T patent/DE69018244T2/de not_active Expired - Fee Related
- 1990-11-26 CA CA002030891A patent/CA2030891A1/en not_active Abandoned
-
1991
- 1991-02-28 NZ NZ237260A patent/NZ237260A/xx unknown
- 1991-03-06 KR KR1019910003621A patent/KR910016268A/ko not_active Application Discontinuation
- 1991-03-07 AU AU72709/91A patent/AU632670B2/en not_active Ceased
Also Published As
Publication number | Publication date |
---|---|
AU632670B2 (en) | 1993-01-07 |
DE69018244T2 (de) | 1995-09-21 |
EP0445369B1 (en) | 1995-03-29 |
DE69018244D1 (de) | 1995-05-04 |
JPH0779635B2 (ja) | 1995-08-30 |
KR910016268A (ko) | 1991-11-05 |
EP0445369A2 (en) | 1991-09-11 |
NZ237260A (en) | 1993-07-27 |
AU7270991A (en) | 1991-09-12 |
EP0445369A3 (en) | 1992-01-08 |
CA2030891A1 (en) | 1991-09-09 |
JPH03259046A (ja) | 1991-11-19 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG2A | Definitive protection |
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