ES2102390T3 - Revestimiento para composicion alimenticia que limita la absorcion de grasa tras su fritura. - Google Patents

Revestimiento para composicion alimenticia que limita la absorcion de grasa tras su fritura.

Info

Publication number
ES2102390T3
ES2102390T3 ES91310728T ES91310728T ES2102390T3 ES 2102390 T3 ES2102390 T3 ES 2102390T3 ES 91310728 T ES91310728 T ES 91310728T ES 91310728 T ES91310728 T ES 91310728T ES 2102390 T3 ES2102390 T3 ES 2102390T3
Authority
ES
Spain
Prior art keywords
coating
dry
food
frying
limits
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
Application number
ES91310728T
Other languages
English (en)
Inventor
Timothy C Gerrish
Lawrence E Carosino
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.)
Hercules LLC
Original Assignee
Hercules LLC
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 Hercules LLC filed Critical Hercules LLC
Application granted granted Critical
Publication of ES2102390T3 publication Critical patent/ES2102390T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • 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
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • 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
    • 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
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Biotechnology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Grain Derivatives (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

SE PRESENTA UN COMPUESTO ALIMENTARIO, UN PRODUCTO Y UN METODO PARA FABRICAR EL MISMO QUE PUEDE SER DE VEGETALES, CARNE, PESCADO, AVE, COMIDA PROCESADA, MASA, PASTA ALIMENTARIA. LOS RELLENOS SE RECUBREN CON AL MENOS UNA CAPA DE RECUBRIMIENTO, SE SECA Y SE FRIE. INICIALMENTE EL RECUBRIMIENTO ES UN GEL QUE INCLUYE AGUA, GEL HIDROCOLOIDE QUE FORMA COMPUESTOS Y UN AGENTE ENLAZADOR TAL COMO CATIONES POLIVALENTES. EL RECUBRIMIENTO ENCIERRA AL MENOS PARCIALMENTE LA SUPERFICIE EXTERIOR DEL RELLENO. EL RECUBRIMIENTO SE SECA ANTES DE FREIRLO. EL RECUBRIMIENTO (INICIAL, SECO O FRITO) INCLUYE AL MENOS UN 10% DEL EQUIVALENTE DE SU PESO DE UN AGENTE ENLAZANTE BASADO EN EL PESO EQUIVALENTE DE NEUTRALIZACION DEL HIDROCOLOIDE. EL RECUBRIMIENTO SECO SE ADAPTA PARA IMPEDIR SUBSTANCIALMENTE LA PENETRACION DEL ACEITE A TRAVES DEL MISMO. LOS PRODUCTOS FRITOS RECUBIERTOS PRESENTAN UNA BAJA CONCENTRACION DE ACEITE DE FREIR.
ES91310728T 1990-11-21 1991-11-21 Revestimiento para composicion alimenticia que limita la absorcion de grasa tras su fritura. Expired - Lifetime ES2102390T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US61647490A 1990-11-21 1990-11-21

Publications (1)

Publication Number Publication Date
ES2102390T3 true ES2102390T3 (es) 1997-08-01

Family

ID=24469620

Family Applications (1)

Application Number Title Priority Date Filing Date
ES91310728T Expired - Lifetime ES2102390T3 (es) 1990-11-21 1991-11-21 Revestimiento para composicion alimenticia que limita la absorcion de grasa tras su fritura.

Country Status (10)

Country Link
US (2) US5620727A (es)
EP (1) EP0487340B1 (es)
JP (1) JP3073073B2 (es)
KR (1) KR100243552B1 (es)
AU (1) AU658586B2 (es)
CA (1) CA2055884C (es)
DE (1) DE69126099T2 (es)
ES (1) ES2102390T3 (es)
MX (1) MX9102169A (es)
PH (1) PH31618A (es)

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US5250312A (en) * 1991-12-02 1993-10-05 Kraft General Foods, Inc. Process for retaining moisture in meat, poultry and seafood
WO1993012670A1 (de) * 1991-12-24 1993-07-08 Deutsche Gelatine-Fabriken Stoess Ag Verfahren zum herstellen fritierter nahrungsmittel
WO1994000024A1 (en) * 1992-06-19 1994-01-06 Merck & Co., Inc. A process for making gel-coated foods
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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
EP0749697A1 (en) * 1995-06-22 1996-12-27 Hercules Incorporated Coated food
US5795606A (en) * 1995-10-02 1998-08-18 Hercules Incorporated Method for preparing a coated food
CA2205517A1 (en) * 1996-05-22 1997-11-22 Susan C. Forman No and low fat enrobing coatings with crosslinkable hydrocolloids
US5753286A (en) * 1996-10-31 1998-05-19 Kerry Ingredients, Inc. Coated food and method of coating
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
CA2284962C (en) 1998-11-04 2008-08-26 Kibun Food Chemifa Co., Ltd. Oil absorption retarder
US6383535B1 (en) 2000-03-16 2002-05-07 Bestfoods Extruded potato casing and method of making
JP3899843B2 (ja) 2000-05-12 2007-03-28 セイコーエプソン株式会社 ポリウロン酸の製造方法
US6699977B1 (en) 2000-06-09 2004-03-02 Cp Kelco Aps Low methoxyl pectins, processes thereof, and stabilized aqueous systems comprising the same
WO2001095742A1 (fr) 2000-06-14 2001-12-20 San-Ei Gen F.F.I., Inc. Nouvelles compositions de gel et utilisation de celles-ci
JP3860091B2 (ja) * 2002-07-30 2006-12-20 武田キリン食品株式会社 カードランのゲル皮膜で被覆された食肉または食肉加工品およびその製造方法
US20050074538A1 (en) * 2002-09-19 2005-04-07 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US20050064084A1 (en) * 2002-09-19 2005-03-24 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
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US20040058045A1 (en) * 2002-09-19 2004-03-25 Elder Vincent Allen Method for reducing acrylamide formation in thermally processed foods
US7037540B2 (en) * 2002-09-19 2006-05-02 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7393550B2 (en) * 2003-02-21 2008-07-01 Frito-Lay North America, Inv. Method for reducing acrylamide formation in thermally processed foods
US7267834B2 (en) * 2003-02-21 2007-09-11 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US20040101607A1 (en) * 2002-11-22 2004-05-27 The Procter & Gamble Company Method for reducing acrylamide in foods, foods having reduced levels of acrylamide, and article of commerce
US20040121046A1 (en) * 2002-12-19 2004-06-24 Dihel Deborah L. Appearance and eating quality of reduced oil food compositions
US7455869B2 (en) 2002-12-19 2008-11-25 San-Ei Gen F.F.I., Inc. Composition for preparing artificial fruit flesh and food product containing the same
US8110240B2 (en) 2003-02-21 2012-02-07 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US6989167B2 (en) * 2003-06-25 2006-01-24 Procter + Gamble Co. Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce
US20050042331A1 (en) * 2003-08-22 2005-02-24 Billmers Robert L. Starches for reduced fat in fried foods systems
WO2005036971A1 (en) 2003-10-16 2005-04-28 Techcom Group, Llc Reduced digestible carbohydrate food having reduced blood glucose response
CH697220B1 (fr) * 2003-12-16 2008-07-31 Proteus Industries Inc Produit alimentaire et procede de reduction de la teneur en huile et en matiere grasse dans un aliment prepare.
EP1563738A1 (en) * 2004-02-13 2005-08-17 Puratos Naamloze Vennootschap Cold gelling pastry glaze based on pectin
US9615601B2 (en) 2005-10-04 2017-04-11 Jimmyash Llc Process for the controlled introduction of oil into food products
CA2908275C (en) 2005-10-04 2019-04-09 Jimmyash Llc Fried food products having reduced fat content
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US20080175960A1 (en) * 2007-01-18 2008-07-24 Griffith Laboratories International, Inc. Coating for adhering food substrate particulates
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EP2130442B1 (en) 2008-06-06 2018-01-17 Estrella Maarud Holding AS Low fat potato chips and method for production
US20100015297A1 (en) * 2008-07-18 2010-01-21 Janet Olson Wheeler Shelf stable fried product and process for creating the same
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Also Published As

Publication number Publication date
DE69126099T2 (de) 1998-01-15
US5620727A (en) 1997-04-15
JPH0690681A (ja) 1994-04-05
EP0487340B1 (en) 1997-05-14
JP3073073B2 (ja) 2000-08-07
DE69126099D1 (de) 1997-06-19
AU658586B2 (en) 1995-04-27
CA2055884A1 (en) 1992-05-22
PH31618A (en) 1999-01-12
MX9102169A (es) 1993-01-01
KR920009315A (ko) 1992-06-25
US6290999B1 (en) 2001-09-18
KR100243552B1 (ko) 2000-03-02
EP0487340A1 (en) 1992-05-27
AU8804191A (en) 1992-05-28
CA2055884C (en) 1999-12-21

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