Fried food products having reduced fat content

Details Fried food products having reduced fat content Fried food products having reduced fat content

A - Human Necessities

23

P

A23P 1/08 (2006.01)

Patent

CA 2624725

Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.

La présente invention concerne un procédé de fabrication de produits alimentaires frits à faible contenu en corps gras ou sans corps gras et, des produits fabriqués selon ces procédés, dans lesquels des morceaux d'aliments sont recouverts d'un mélange d'adhésion aqueux comprenant une protéine, et un agent minimisant l'absorption d'huile comprenant un matériau lipophylique comestible, ce recouvrement d'adhérant aux morceaux d'aliments de façon à donner des produits alimentaires possédant la texture, le goût et d'autres caractéristiques des produits alimentaires frits non dégraissés. Dans un mode de réalisation préféré de réalisation de l'invention, le mélange d'adhésion aqueuse comprend d'environ 65 % à environ 95 % en masse d'eau, d'environ 4 % à environ 25 % en masse de protéine, d'environ 0 % à environ 2 % en masse d'hydrocolloïde et d'environ 0% à environ 10 % en masse d'agent de stabilisation de protéine.

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