AR019516A1 - Un metodo para preparar un producto alimenticio frito, un metodo para preparar una rosquilla frita y una masa o una pasta utilizada para preparar un producto alimenticio frito - Google Patents

Un metodo para preparar un producto alimenticio frito, un metodo para preparar una rosquilla frita y una masa o una pasta utilizada para preparar un producto alimenticio frito

Info

Publication number
AR019516A1
AR019516A1 ARP980101233A ARP980101233A AR019516A1 AR 019516 A1 AR019516 A1 AR 019516A1 AR P980101233 A ARP980101233 A AR P980101233A AR P980101233 A ARP980101233 A AR P980101233A AR 019516 A1 AR019516 A1 AR 019516A1
Authority
AR
Argentina
Prior art keywords
food product
prepare
fried food
dough
polydextrose
Prior art date
Application number
ARP980101233A
Other languages
English (en)
Original Assignee
Cultor Food Science Inc
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 Cultor Food Science Inc filed Critical Cultor Food Science Inc
Publication of AR019516A1 publication Critical patent/AR019516A1/es

Links

Classifications

    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Noodles (AREA)

Abstract

Un método para preparar un producto alimenticio frito que tiene un contenido de grasa reducido y el sabor y las propiedades físicas comparables a unproducto alimenticio frito convencional, incluye los pasos de formar una masa o pasta combinandoharin a, azucar, un agente leudante, agua y polidextrosa, yfreir la masa o pasta. El uso de polidextrosa como un reemplazo para el azucar y en combinacion con harina, un agente leudante y agua, produce una masa o pastaque da productos alimenticiosfritos q ue tienen un contenido de grasa reducido. En otra forma de realizacion de la invencion, la polidextrosa puede ser usadaen combinacion con fibra, tal como fibra de avena y proteína de soja. En otra forma de realizacion, se usa polidextrosaen combinac ion con un derivado decelulosa y harina de avena. También se revela una masa para producir un producto alimenticio frito que tiene un contenido de grasa reducido y el sabor y laspropiedades físicas comparables a un producto alimenticiofrito convenci onal. La masa incluye harina, azucar, un agente leudante, agua y polidextrosa.Opcionalmente, la masa puede incluir fibra, proteína de soja, un derivado de celulosa o harina de avena.
ARP980101233A 1997-03-19 1998-03-19 Un metodo para preparar un producto alimenticio frito, un metodo para preparar una rosquilla frita y una masa o una pasta utilizada para preparar un producto alimenticio frito AR019516A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/820,585 US6001399A (en) 1997-03-19 1997-03-19 Polydextrose as a fat absorption inhibitor in fried foods

Publications (1)

Publication Number Publication Date
AR019516A1 true AR019516A1 (es) 2002-02-27

Family

ID=25231221

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP980101233A AR019516A1 (es) 1997-03-19 1998-03-19 Un metodo para preparar un producto alimenticio frito, un metodo para preparar una rosquilla frita y una masa o una pasta utilizada para preparar un producto alimenticio frito

Country Status (15)

Country Link
US (1) US6001399A (es)
EP (1) EP0967891B1 (es)
JP (1) JP4034827B2 (es)
KR (1) KR100521816B1 (es)
CN (1) CN1083247C (es)
AR (1) AR019516A1 (es)
AT (1) ATE273623T1 (es)
AU (1) AU740817B2 (es)
BR (1) BR9808363A (es)
CA (1) CA2284209C (es)
DE (1) DE69825731T2 (es)
ES (1) ES2227817T3 (es)
MX (1) MXPA99008566A (es)
PT (1) PT967891E (es)
WO (1) WO1998041114A1 (es)

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US6350322B1 (en) * 1997-03-21 2002-02-26 Micron Technology, Inc. Method of reducing water spotting and oxide growth on a semiconductor structure
GB2379152B (en) * 2001-08-31 2005-09-14 Bakehouse Ltd Glazed baking products
US20040121046A1 (en) * 2002-12-19 2004-06-24 Dihel Deborah L. Appearance and eating quality of reduced oil food compositions
US20050031753A1 (en) * 2003-08-08 2005-02-10 Gaul Jennifer A. Reduced fat absorption in prepared foods
US20060057262A1 (en) * 2004-09-15 2006-03-16 Diefenthal James R Jr Process for extracting oil from articles
US8741369B2 (en) * 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
EP1817960A1 (en) * 2005-12-23 2007-08-15 Wageningen Centre for Food Sciences Batter, food product having a coating comprising the batter and method of making a batter
JP2009544334A (ja) * 2006-08-02 2009-12-17 ザ プロクター アンド ギャンブル カンパニー 低脂肪スナック組成物
US20090155426A1 (en) * 2006-09-13 2009-06-18 Renee Gan Baked Microwavable Frozen Bread and Bakery Products
US8354131B2 (en) * 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
US20080063755A1 (en) * 2006-09-13 2008-03-13 Renee Gan Baked Microwavable Frozen Bread and Bakery Products
US8057832B2 (en) * 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
CA2644251A1 (en) * 2008-11-20 2010-05-20 Edwin Atwell Process for preparing low fat and lower fat baked goods and goods obtained therefrom
KR20120020160A (ko) * 2009-05-18 2012-03-07 다우 글로벌 테크놀로지스 엘엘씨 튀긴 식품의 오일 흡수를 감소시키는 방법
JP4979735B2 (ja) * 2009-05-19 2012-07-18 信越化学工業株式会社 油ちょう用ドウ組成物及び油ちょうされたドウ組成物の製造方法
EP2440066B1 (en) 2009-06-12 2013-10-09 Mars, Incorporated Polymer gelation of oils
GB2485421B (en) * 2010-11-15 2016-05-25 Mars Inc Dough products exhibiting reduced oil migration
CN103619884B (zh) * 2011-06-14 2016-06-29 陶氏环球技术有限责任公司 包括纤维素醚的食品组合物
AR087159A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita para desayuno con glucosa de lenta disponibilidad
JPWO2013042792A1 (ja) * 2011-09-23 2015-03-26 株式会社渡邉洋行 食品改質剤及びそれにより改質された油調理食品
JP5876623B2 (ja) * 2012-09-27 2016-03-02 ダウ グローバル テクノロジーズ エルエルシー フライ食品の油及び／又は脂肪吸収を低減する方法
CN104684404B (zh) 2012-09-28 2019-03-05 Wm.雷格利Jr.公司 耐热巧克力
WO2016097068A1 (en) * 2014-12-16 2016-06-23 Aegis Nv Improved sugar composition, method for manufacturing the same and uses thereof
FR3030191B1 (fr) * 2014-12-18 2018-03-23 Corbion Biotech, Inc. Composition pour produit frit allege en matiere grasse et procede de fabrication
JP7227759B2 (ja) * 2018-12-19 2023-02-22 株式会社ニップン 油ちょうベーカリー食品用乳化組成物
JP7157666B2 (ja) * 2019-01-11 2022-10-20 日清製粉プレミックス株式会社 ケーキドーナツ用生地及びケーキドーナツの製造方法

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US4042714A (en) * 1975-10-20 1977-08-16 Pfizer Inc. Polydextrose-based farinaceous compositions
US4678672A (en) * 1984-03-14 1987-07-07 Nabisco Brands, Inc. Reduced calorie crackers and processes for producing same
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US5536526A (en) * 1988-01-11 1996-07-16 Cultor Ltd. Xylitol-based binding and diluting agent and a process for the production thereof
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BE1005438A4 (fr) * 1991-10-04 1993-07-27 Raffinerie Tirlemontoise Sa Compositions de cremes contenant du fructane, procede de preparation de ces compositions et leur utilisation.
US5258199A (en) * 1991-08-30 1993-11-02 A. E. Staley Manufacturing Co. Chocolate-flavored confections and method for manufacturing
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US5464642A (en) * 1993-08-16 1995-11-07 The Procter & Gamble Company Process for making reduced-fat fried snacks with lighter, more expanded snack structures

Also Published As

Publication number Publication date
US6001399A (en) 1999-12-14
ATE273623T1 (de) 2004-09-15
DE69825731D1 (de) 2004-09-23
EP0967891B1 (en) 2004-08-18
CA2284209A1 (en) 1998-09-24
WO1998041114A1 (en) 1998-09-24
KR20000075781A (ko) 2000-12-26
BR9808363A (pt) 2000-05-23
CN1251024A (zh) 2000-04-19
CN1083247C (zh) 2002-04-24
CA2284209C (en) 2005-07-05
AU740817B2 (en) 2001-11-15
EP0967891A1 (en) 2000-01-05
AU6565398A (en) 1998-10-12
KR100521816B1 (ko) 2005-10-17
DE69825731T2 (de) 2005-09-01
PT967891E (pt) 2005-01-31
JP2001516223A (ja) 2001-09-25
MXPA99008566A (es) 2005-11-04
ES2227817T3 (es) 2005-04-01
JP4034827B2 (ja) 2008-01-16

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