FI130460B - Food fat component for breading a deep-fried preparation, and production method of such a breading and preparation - Google Patents

Abstract

The present invention concerns a breaded preparation that is in the form of a deep-fried product and that is breaded with a food fat component. In the present invention, the spreader is able to form a moisture-retaining and tasty protective surface around the deep-fried product, which reduces the cooking loss of the product. The present invention can be used in general for the preparation of any food with the help of hot oil, when it is desired to improve both the nutritional and sensory properties of the deep-fried product.

Description

FOOD FAT COMPONENT OF DEEP-FRYING PREPARATION

IN THE BREADING AND THE BREADING AND THE PREPARATION

MANUFACTURING METHOD

Background of the invention

Field of the invention — The present invention relates to a breaded preparation in the form of a deep-fried product. In particular, the invention concerns a preparation in which a food fat component has been used in the breading, which is capable of reducing the frying loss caused by cooking and at the same time improving both the product's nutrient composition and sensory properties.

The invention also applies to a method that is suitable for producing such a product, as well as to products produced by such a method.

The level of technology

Fats and oils play an important role in deep-fried products. They bind, strengthen and release the flavor components of other ingredients, which form the characteristic taste of deep-fried products (Mallikarjuna et al. 2009). The taste characteristic of deep-fried products is formed when the fat is absorbed into the product during frying and the surrounding heat — causes chemical reactions in both the product and the frying oil. Deep-frying usually uses sunflower, soybean or palm oil, whose fatty acid composition has & been found to remain relatively stable at temperatures typical for deep-frying (Bouchon

N 2009). Temperatures from 160 *C to over 200 °C are usually used in deep frying. : , 30 Deep-fat frying (eng. deep-fat frying, immersion frying) is defined as a food preparation method where the food is prepared in edible oil

O above the boiling point of water (Kochhar and Gertz 2004) In immersion frying, oil brings

N adds flavor to the product, increases the calorie content of the product, affects the nutritional value of the product and

N to physiological properties, such as fat-soluble vitamins, essential fatty acids and the feeling of satiety (Perkins and Erikson 1996). Transferring frying oil to the product in excessive amounts is not always desirable, however, and efforts are made to reduce it by means of pretreatments such as breading or pre-cooking processes (Mellama 2003).

Before deep-frying, the substrate is usually breaded, the purpose of which is to reduce the transfer of moisture, oil and nutrients between the substrate and the frying oil. In addition, the breading gives the deep-fried product its characteristic structure, which affects the sensorial properties of the cooked product. In addition, the spread is important in terms of the shelf life of the product. The fast-forming hard and dense shell extends the oil's service life by reducing the components transferred to it. A better quality oil extends the product's useful life and therefore increases the shelf life of the product (Mate and Krochta 1996).

The raw materials of spreads vary according to the desired properties. Spreads are usually made from a mixture of proteins, fats and polysaccharides, when you want to reduce the migration of fat and moisture between the product and the frying oil (Kester and Fennema — 1986; El-Nokaly and Hiller 1991; Stark and Gross 1992; Feeney et al. . 1993). Other methods for reducing fat migration include pre-cooking the substrate before the actual cooking process, i.e. deep-frying. Balasubramaniam et al. (1996) investigated the effect of various compounds on the migration of frying oil and moisture in deep-fried products. In their study, they tested three different spreads containing 1) — hydroxypropyl methyl cellulose (HPMC), 2) a commercial ether derivative of HPMC, and 3) the corn protein commonly used in spreads. Of these, the HPMC-containing batter retained 6% more moisture in deep-fried products and reduced the amount of frying fat by 27% in deep-fried products. Garcia et al. (2002) compared in their study

The effect of N HPMC and methyl cellulose (MC) on the migration of frying fat in deep-fried foods

S 25 — in potato products. The study found that MC reduces fat migration more than HPMC. In addition, the study €tested the effect of —sorbitol on the barrier properties of the dough and it was found to reduce migration. Previous studies have also confirmed the effect of amylose, especially in fat migration. In their study, Fan and = Arce (1986) found that the high amylose content of the spread reduced the absorption of frying fat = 30 — into the product. ~ &

Immersion frying is a chemically complex process and it causes significant micro-level changes in the substrate and the surrounding shell. In addition to the transfer of heat, moisture and nutrients, several chemical reactions take place in the product during the frying process, such as starch gelation, protein denaturation,

Maillard reaction and dehydration. These reactions are essential for the sensory properties, shelf life, texture and color of the deep-fried product (Kohhar SP and

Gertz C. 2004; Vitrac O., Trystram G. and Raoult-Wack A-L., 2000).

The patent application —US2007048427 (Al) — describes — a breading preparation, — whose fat content was reduced and at the same time the structure, texture and color of the breading were improved by adding starch modified to deep-frying oil. The oil mixture and the modified starch thus form a new kind of deep-frying oil mixture, in which case the frying oil does not transfer to the food to be fried in the same large quantities as when frying with oil containing only oil.

Patent application US2006182849 (A1) describes a method by which the fat profile of a breaded and fried edible substrate (meat) can be improved. The application describes — a mechanical breading method, where the breading is done in several coating steps and it forms a layered meat food product (e.g. steak, nugget). One of the goals of the application is to achieve a crispy product that can also be baked in the oven.

Patent application US5019406 (A) describes a = deep-fried — product with added fiber in the pre-treatment/kneading step. A higher fiber content reduces the absorption of oil into the product during deep frying and retains the food's moisture better in the product. In addition, the fiber supplement improves the color of the fried product and forms a harder crust during baking compared to a conventional deep-fried product.

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2 25 Patent application US2005158438 (A1) describes a method for reducing the = carbohydrate content of baking flour, improving its fat profile and increasing its & protein content — by mixing the dry powders according to the application z (soybean flour, linseed flour, almond flour and spices), after which the target raw material = is combined to the powder mixture according to the application. Breaded/coated target raw material = 30 — oven-baked or deep-fried. In this patent application, the goal is = a healthier food compared to a conventionally produced product.

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Patent application KR101633591 (A) describes a method of preparing chicken, where a spread consisting of oats or its parts is used to improve the product's health benefits, such as increasing the amount of soluble fibers and improving sensory properties.

Various bread mixes suitable for deep frying are also described in patent publications

WO09729653 (A1), JP2959708 (B), US4188410 (A), WO2005041685 (A2), JP2004154009 (A) and JPH098454 (A). Breading compositions typically contain a mixture of flour, water, oil/fat and possibly protein.

Description of the invention

The present invention is defined in independent patent claims. Certain forms of application are defined in non-independent patent claims.

According to the first aspect, the present invention concerns a breaded, deep-fried product containing a food fat component capable of forming a moisture-retaining and palatable protective surface around the deep-fried product.

According to another point of view, the invention concerns a product where the food fat component is present in the product as a spread.

According to the third point of view, the invention concerns a method for producing the product described above, as well as products produced by such a method.

N The present invention is based on the idea that according to the invention

S 25 — the food fat component acts as a moisture-retaining layer during the deep-frying process, preserving the moisture of the deep-fried product better than commonly known & commercial baking powders. z _ The present invention achieves several benefits. With the method according to the invention = 30 — using the prepared food fat component as a spread for the deep-fried product = it is possible to reduce the loss during cooking and preserve the product

N contained moisture better. The improved moisture-retaining property improves the product's sensory properties, such as taste, texture and appearance, keeping the product juicy and fresh.

The property that reduces cooking loss brings added value in the industry, and the improved sensory properties, such as juiciness and fullness, bring added value to the consumer.

The application of the food fat component 5 produced by the method of the present invention as a spread or part of it in deep-fried products makes the product look more attractive, improves the nutritional properties of the products, and increases and better preserves the sensory properties of the product, such as the juiciness and palatability of the products. The use of the present food fat component in the deep-frying process increases the taste of the final product and the feeling of fullness.

Brief description of the drawings

Figure 1 shows the cooking loss and increase in net weight of commercial reference materials A and B and food component C according to one embodiment of the invention in percent when they were used as a spread for food material 1.

Figure 2 shows the cooking loss and net weight gain of the commercial reference materials A and B and the food component C according to one embodiment of the invention in percent when they were used as a spread for the food material 2.

Application forms of the invention

The present invention concerns a breaded preparation, which is a deep-fried product

In the form of N. The spread of the preparation according to the invention has been formed

S 25 — a food fat component capable of forming a moisture-retaining and palatable protective surface around the deep-fried product. 5 z According to the preferred form of application, the food fat component is added to the breading of the product, whereby it creates a dense and hard protective surface around the substrate as a result of = 30 — deep frying. ~

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In baking, the food fat component forms a better protection, which is able to hold the moisture contained in the substrate well when deep-frying the product and at the same time prevents the oil used for deep-frying from being absorbed into the product being cooked.

By using a food fat component as a spread, both the nutritional and sensory properties of the deep-fried product can be influenced.

According to the preferred embodiment, the food fat component used in the breading is the food fat component presented in patent application FI20175435, which has surprisingly been found to function as an excellent spread in deep-fried products.

In the patent application FI20175435, a food fat component containing soluble fat and grain and a product containing it are described, as well as their manufacturing method.

The described patent application concerns a food fat component that is capable of preventing — oxidation of fatty acids and at the same time improving both the product's nutritional composition and sensory properties. In the patent application in question, the prevention of the oxidation of fatty acids is based on a physical barrier and the antioxidants that may be contained in the raw materials. — According to the mentioned patent application, the function of the fat component is based on the idea that after protein and biomaterial addition (possibly also electrolyte addition) to the oil-in-water mixture, the fatty acids contained in the fat are bound by mechanical processing with the help of proteins into small structures, whereby the proteins

N and the active chains of their amino acids conform to their affinities and partly to atoms

S 25 — through interbonds to the surface of the particles. Other biomaterials can also be added to the mixture, after which the mixture is hydrogenated, resulting in a finished & edible fat component. In this case, the oil and fatty acids have been made into stable protected z structures, i.e. the fat stays in the product and does not cause an unpleasant mouthfeel when it comes off. As water decreases as a result of dehydration, the shelf life of the essential fat component = 30 — increases and at the same time the oxidation of fats can be reduced. With the help of the presented = food fat component, it is possible to improve the nutritional properties of the products

N that sensory properties.

The water content of the food fat component used as breading is significant in terms of the properties of the deep-fried final product. The higher the moisture content on the surface of the product to be deep-fried, the more water evaporates and the larger the amount of oil absorbed into the cavities of the surface layer formed as a result of water evaporation. In addition, the water content of the spread affects the rate of formation of the crust formed in deep frying.

According to the advantageous form of application, the water content of the spread is 0.1-15% by weight of the weight of the spread. In the final product, the moisture can be kept essentially unchanged — during the cooking of the product due to the protection provided by the food fat component.

According to a preferred embodiment, the present invention uses the food fat component according to the invention described in the aforementioned patent application and its manufacturing method. Typically, this food fat component contains 10-70% by weight of oil fat, 10-70% by weight of biomaterial and 1-40% by weight, preferably 1-30% by weight of protein. In addition, the component contains water and possibly an electrolyte.

Electrolyteind — can — be — used — for example — salts = Water is = typically 0.1-15% by weight in the finished food fat component. Water can be in the form of pure water or other aqueous liquid. Milk, cereal-based milk drinks and vegetable and — fruit juices are typically well-suited liquids for this purpose.

In the production of the Flintarvik fat component, a biomaterial typically containing carbohydrates, but also proteins and fats, is used as biomaterial.

N Examples include cereal flour, groats or flakes (such as wheat, barley, rye,

S 25 — oats, spelt, millet, corn, rice or sorghum); fake grain flours, groats or flakes (such as buckwheat, amaranth or quinoa); legumes (soybeans, peas, chickpeas, beans, lentils, & lupins) or cowpeas, or biological sources of protein (such as insects, seafood, vertebrates, mammals, fungi, algae, or molds). The components of the component form = a finely divided oil-in-water emulsion, where the protein and biomaterial form = 30 — a stable structure as a result of mechanical mixing Dehydrating the mixture containing the emulsion = produces a powdery solid substance.

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Any fat that is at least oily when heated is suitable as the oil fat used in the present invention. Several different fats or fat compounds can be used for the production of the component according to the invention, i.e. with the help of the method, different fat profiles can be produced for different fat-containing biomatrices that can be consumed without a belt. Vegetable fat or oil, such as rapeseed or palm oil, shea butter, or some combination of these, is typically used as the oil fat. In this case, the product contains fatty acids that are beneficial for health. Omega fatty acids are particularly beneficial.

The protein sources used in the flint food fat component are not limited. In the invention, any protein obtained from living organisms can be used (such as the aforementioned flours, grains and flakes, or insects, seafood, vertebrates, mammals, fungi, algae or molds).

According to one embodiment of the invention, the protein contained in the food fat component is a protein contained in an egg, such as avidin, ovalbumin, conalbumin or lysozyme or soy protein, or several of these at the same time.

According to a preferred embodiment, in the method according to the invention, fat encapsulation is done without added stabilizers or emulsifiers, in contrast to several already patented — fatty acid — microencapsulation methods. — Advantageously — the protein source used thus acts as an emulsifier in itself, as in the case of an egg. However, according to one — application form, a separate emulsifier can also be used.

For example, lecithin can be used when preparing vegan products.

According to another embodiment, in the form of a deep-fried product according to the invention

The breading of the N breaded preparation contains 1-20% by weight of protein.

S 25 se According to the third embodiment, the breading of the breaded preparation in the form of the deep-fried product according to the invention contains 35-70% by weight of carbohydrate-based z biomaterial. a > 30

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N In the method according to the invention, a fat phase and salt are added to the water to a water content of 20-80% by weight, preferably 30-70% by weight, and the thus obtained mixture is mixed at less than 60 *C, preferably at less than 50 *C, for less than 10 min. Finally, as a result of this heating, the used fat is in an oily form and has formed an oil-in-water mixture. Protein is added to the mixture, and mechanical mixing is then continued. In the final step, a strong homogenizing treatment is used for less than 10 min, preferably less than 3 min, until the mixture consists of a homogeneous phase or phases. The protein is added when the temperature is below 100 °C, preferably 0-70 °C depending on the protein source. If necessary, an electrolyte, typically salts, can also be added to the mixture. This phase/phases form the first part of the food fat component according to the invention. Homogenization of the mixture is performed by a generally known mechanical method, which is suitable for the viscosity of the desired mixture. Homogenization is preferably performed mechanically with cutting blades.

In the next step, the mixture is combined with the biomaterial, i.e. with the second part of the food fat component, thus forming the final food fat component. The joining is done by generally known mechanical treatments such as grinding, mixing, high pressure treatment, shearing treatment or some combination thereof. —The biomaterial must be hygienically clean and meet the requirements of generally accepted standards. The end result is a homogeneous mass, mixture or suspension.

According to one form of application, the obtained mass, mixture or suspension is generally dehydrated — by known process methods in use (for example freeze drying or vacuum drying), preferably by heating treatment. Typically, the heating treatment takes place below 250 C for less than 45 min, depending on the viscosity of the mixture and the amount of the mixture to be processed. With dehydration, the amount of water in the product can be reduced and the product

The shelf life of N is thus improved. The water content of the dehydrated product from the drying conditions

S 25 — depending is about 0.1-15% by weight. The dehydrated product is processed using commonly known industrial methods to a particle size suitable for baking.

N z The powder formed by the food fat component is used to coat substrates such as meat, = chicken, shellfish, cheese or for example vegetables = 30 — without any limitation According to one application, the uncooked substrate is first = smeared with a commonly known viscous mixture to increase the adhesion of the coating,

N after which the lubricated substrate is coated with the food fat component according to the present invention. In one embodiment, the coated substrate was pre-baked at less than 250*C, for less than 60 minutes depending on the size, shape and surface area of the substrate. After this, the coated substrate is typically deep-fried at less than 230 *C, less than 20 min.

The above-described food fat component and its manufacturing method can be applied — to breading various deep-fried foods without limiting the foods in any way.

Optionally, the food fat component can be combined with another bread mixture, for example by mechanical mixing.

The actual breading step can be performed in one or more breading steps.

The use of the food fat component according to the invention as a breading agent in the breading process can be — applied to — reducing the — cooking loss — of different — foods — in the deep-frying process. In addition, the present invention can be applied to increase the juiciness and palatability of the product, because the moisture-permeable surface of the invention keeps the moisture of the product in the food to be cooked.

With the help of the present invention, it is possible to improve the nutritional value, sensory properties and the texture and color characteristic of deep-fried products.

In the following examples, the invention is described with reference to certain details. n However, the purpose of these is only to illustrate the invention, not the invention at all

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<Q 00 Examples

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Example 1 - Baking powder for deep-frying foods made with food fat component 5 30 — based on patent application FI20175435.

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The food fat component presented in the patent application FI20175435 was mechanically ground, after which the powder was processed by generally known methods to be ready for use.

Example 2 —-Application of a food fat component as a spread or part of it in various deep-fried products.

The food fat component presented in the patent application FI20175435, which had been processed as shown in manufacturing example 1, was used as a spread in the deep-frying process by testing it with different biomaterials. The substrates to be cooked were pretreated with a dough mixture generally used for breading, after which the products were breaded with the food fat component according to the present invention. Breaded products — were pre-cooked using commonly known pre-cooking processes, after which the products were deep-fried.

Table 1. Precooking and deep-frying temperatures and times for breaded products.

Score

Figures 1 and 2 show the cooking losses and net weight 0 increases of commercial spreads and the food component according to one embodiment of the present invention — in percent. = Spreader = attached to — food material — commercial

S 20 with fixing dough, which was prepared in the same way with different test times, n=192. With both 8 commercial — and — food components — according to the invention — x food materials 1 and 2 were breaded, which are generally known raw materials in breading processes.

E In all spreads, the spreads were attached to the surface of the raw material using the same process and — with the same commercial fixing dough and deep-fried for the same amount of time in frying oil. —From graphs 1 and 2, it can be seen that the cooking loss (%) is the lowest with the food component manufactured according to the present invention >. The increase in net weight compared to the initial weight of the raw material is also the largest with the food component according to the invention. The food component according to the present invention therefore reduces the weight loss during cooking and favorably affects the weight of the final product. When the powder prepared according to the invention was used as a spread of food raw materials and the product was deep-fried in frying oil, the cooking loss was 5.7% and 9.7% (foodstuff 1 and 2) lower than when using a commercial reference material.

The industrial applicability of the product

The present invention can be used in general for the preparation of any foodstuff with the help of hot oil, when it is desired to improve the properties of the deep-fried product.

Practical examples of the food industry include e.g. the following uses: chicken, meat, vegetable, milk, fruit, shellfish, fish and insect products. — The purpose of use can be, for example, the reduction of weight loss of deep-fried products, the sensory properties, the shelf life, the juiciness of the product to be fried, the yield of the product, the reduction of oxidation, and the improvement of the nutritional properties.

List of reference publications

Patent literature

US2007048427 @ 25 US2005158438 & US2006182849 3 US5019406

N KR101633591

I a a a — 30 o

O Other literature

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Bouchon, P. 2009. Understanding oil absorption during deep-fat frying. Advances in food and nutrition research. 57: 209-234.

Bouchon, P., & Aguilera, J. M. (2001). Microstructural analysis of frying potatoes. International journal of food science & technology. 36(6): 669-676.

Stavros Lalas. 2008. Quality of Frying oil. In: Sumnu, S. G., Sahin, S. 2008. Advances in deep-fat frying of foods. CRC Press. $.57-80.

Mallikarjuna P, Ngadi M.O., Chinnan M.S. 2009. Breaded Fried Foods. CRC Press.

Garcia, M.A., Ferrero, C., Bertola, N., Martino, M., & Zaritzky, N. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative

Food Science & Emerging Technologies, 3(4), 391-397.

Gertz, C. 2000. Chemical and physical parameters as quality indicators of used frying fats. European Journal of Lipid Science and Technology 102: 566—72.

FI-Nokaly M., Hiller G.D. 1991. Process of using silica to decrease fat absorption of fried foods such as potatoes. U.S. Patent 5,100,684.

Fan LL., Arce J A. 1986. Preparation of fried food products with oil containing emulsifiers. U.S. Patent 4,608,264.

Kester JJ, Fennema OW. 1986. Fidible Films and coatings: A review. Food

Technology. 40, 47-59.

Mate, JI and Krochta, J M. 1996. Comparison of oxygen and water vapor permeabilities of whey protein isolate and -lactoglobulin edible lms. J. Agric. Food

Chem. 44(10): 3001-3004.

Meliema, M. 2003. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in food science & technology, 149), 364-373.

Lumley, 1 D. 1988. Polar compounds in heated oils. In Frying of food, principles. e changes, new approaches, ed. G. Varela, A. Bender, and I. D. Morton, 166-73.

O London: VCH.

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<Q 30 Perkins, E.G. and Erickson, M.D. 1996. Regulation of frying fat and oil in deep

N frying. In Chemistry, nutrition, and practical application. Champaign, IL: ACCS

I Press.

Ao a > Paradis, A.J., Nawar W.W. 1981. A gas chromatographic method for the evaluation © of used frying oils: Comparison with other methods. Journal of the American Oil 5 35 Chemists' Society 58: 635-38.

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Parkash Kochhar, $., and Christian Gertz. New Theoretical and practical aspects of the frying process. European Journal of Lipid Science and Technology 106.11 (2004): 722-727.

Starkle LE, Gross AT. 1992. Hydrophobic protein microparticles and preparation thereof. U.S. Patent 5145702 isi

Stevenson, S.G., M. Vaisey-Genser, and N.A M. Eskin. 1984. Quality control in the use of deep-frying oils. Journal of the American Oil Chemists' Society 61: 1102-8.

White, P.J. 1991. Methods for measuring changes in deep-fat frying oils. Food

Technology 45: 75-83.

Vitrae, O., Trystram, G. and Raoult-Wack, A.-L.. 2000. Deep-fat frying of food: heat and mass transfer, Transformations and reactions inside the frying material! Eur. J.

Lipid Sci. Technol, 102: 325-538™

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Claims (7)

Patent requirements 1. A breaded product in the form of a fried product, characterized in that said breading is formed from a food fat component containing 10-70% by weight of oil fat which is any fat which is at least oily when heated, 1-40% by weight -% protein and 10-70% by weight carbohydrate-based biomaterial, and salt, which is the edible fat component produced by forming an oil-in-water mixture containing oil-fat and salt, to which oil-in-water mixture has first added protein and then carbohydrate-based biomaterial and, which food fat component before frying has contained 0.1-15% by weight of water as a result of dehydration and, which food fat component forms a protective surface around the fried product which surface retains the moisture and improves organoleptic properties, which reduces the cooking loss of the product. 2. The product according to patent claim 1, wherein the food fat component used for the breading contains oil fat which is vegetable fat or oil, such as rapeseed or palm oil, shea butter or a combination of two or more such fats, wherein a product contains healthy fatty acids 3. The product according to any patent claim 1-2, wherein the food fat component used for the breading contains protein of biological origin, preferably a protein in an egg such as avidin, ovalbumin, conalbumin or lysozyme or soy protein, or several of these at the same time S 25 4. The product according to any patent claim 1-3, whereby the food fat component used for the breading contains biomaterials that are cereal flour, semolina or flakes, preferably wheat, barley, rye, oats, spelt, millet, corn, rice or sorghum; z mock cereal flour, groats or flakes, preferably buckwheat, amaranth or quinoa; a _ legumes, preferably soybeans, peas, chickpeas, beans, lentils or lupins; or = 30 broad beans. ~ & 5. The product according to any of claims 1-4, wherein said breading contains 1-20% by weight of protein. 6. The product according to any of claims 1-5, wherein said breading contains 35-70% by weight of carbohydrate-based biomaterial. 7. The product according to any patent claim 1-6, which is prepared by frying a product that is breaded with that breading and frozen, cooked or pre-cooked. ™ N O N SP) S © N I a a o © MN O N