ES2440092B1 - Composición y método de elaboración de alimentos empanados con baja absorción de aceite durante la fritura - Google Patents

Composición y método de elaboración de alimentos empanados con baja absorción de aceite durante la fritura Download PDF

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Publication number
ES2440092B1
ES2440092B1 ES201331812A ES201331812A ES2440092B1 ES 2440092 B1 ES2440092 B1 ES 2440092B1 ES 201331812 A ES201331812 A ES 201331812A ES 201331812 A ES201331812 A ES 201331812A ES 2440092 B1 ES2440092 B1 ES 2440092B1
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Prior art keywords
composition
oil absorption
low oil
making
absorption during
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ES201331812A
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English (en)
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ES2440092A1 (es
Inventor
Antonio López Gómez
Sonia SOTO JOVER
María BOLUDA AGUILAR
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.)
Universidad Politecnica de Cartagena
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Universidad Politecnica de Cartagena
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Priority to ES201331812A priority Critical patent/ES2440092B1/es
Publication of ES2440092A1 publication Critical patent/ES2440092A1/es
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Publication of ES2440092B1 publication Critical patent/ES2440092B1/es
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Classifications

    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Composición y método de elaboración de alimentos empanados con baja absorción de aceite durante la fritura.#La presente invención se refiere a una composición y método para la elaboración de croquetas y alimentos empanados, refrigerados o congelados que consigue reducir de forma notable la absorción de aceite durante la fritura previa a su consumo.

Description



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Claims (1)



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ES201331812A 2013-12-12 2013-12-12 Composición y método de elaboración de alimentos empanados con baja absorción de aceite durante la fritura Active ES2440092B1 (es)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES201331812A ES2440092B1 (es) 2013-12-12 2013-12-12 Composición y método de elaboración de alimentos empanados con baja absorción de aceite durante la fritura

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201331812A ES2440092B1 (es) 2013-12-12 2013-12-12 Composición y método de elaboración de alimentos empanados con baja absorción de aceite durante la fritura

Publications (2)

Publication Number Publication Date
ES2440092A1 ES2440092A1 (es) 2014-01-27
ES2440092B1 true ES2440092B1 (es) 2014-08-14

Family

ID=49959261

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201331812A Active ES2440092B1 (es) 2013-12-12 2013-12-12 Composición y método de elaboración de alimentos empanados con baja absorción de aceite durante la fritura

Country Status (1)

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ES (1) ES2440092B1 (es)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6953597B2 (en) * 2002-07-31 2005-10-11 Irving Pulp And Paper, Ltd. Batter coating for potato pieces
EP1933648B1 (en) * 2005-10-04 2018-03-28 JimmyAsh LLC Fried food products having reduced fat content
ES2346505B1 (es) * 2009-03-13 2011-09-20 Carnicas Embuena, S.L. Nueva formulacion para la preparacion de alimentos sin gluten.

Also Published As

Publication number Publication date
ES2440092A1 (es) 2014-01-27

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