초록 ▼

A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyva

A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.

대표청구항 ▼

A method for preparing fried potato food with reduced oil or fat absorption comprising a. blanching the food, b. treating the food with an aqueous solution having at least about 0.2% by weight of calcium ions, c. at least partially coating the food with at least one calcium crosslinkable hydrocolloi

A method for preparing fried potato food with reduced oil or fat absorption comprising a. blanching the food, b. treating the food with an aqueous solution having at least about 0.2% by weight of calcium ions, c. at least partially coating the food with at least one calcium crosslinkable hydrocolloid gel forming compound having a molecular weight in the range of 2,000 to 30,000, and selected from the group consisting of pectin, amidated pectin, polygalacturonates, polygalacturonic acid, pectinic acid, pectinates, and mixtures thereof, d. drying the coated food, and e. frying the dried, coated food in cooking oil or fat in a temperature range of 100 to 200 degrees C. to form an at least partially coated, fried potato food product having reduced oil or fat content, wherein steps b and c are performed separately.