MXPA99008566A - Polidextrosa como un inhibidor de la absorcion degrasa en alimentos fritos. - Google Patents
Polidextrosa como un inhibidor de la absorcion degrasa en alimentos fritos.Info
- Publication number
- MXPA99008566A MXPA99008566A MXPA99008566A MX9908566A MXPA99008566A MX PA99008566 A MXPA99008566 A MX PA99008566A MX PA99008566 A MXPA99008566 A MX PA99008566A MX 9908566 A MX9908566 A MX 9908566A MX PA99008566 A MXPA99008566 A MX PA99008566A
- Authority
- MX
- Mexico
- Prior art keywords
- polydextrose
- dough
- fried food
- flour
- food product
- Prior art date
Links
Classifications
-
- 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
- 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
- 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 metodo para producir un producto alimenticio frito que tiene un contenido reducido de grasa y el sabor y propiedades fisicas de un producto alimenticio frito convencional, que incluye los pasos de formar una masa o pasta combinando harina, azucar, un agente de fermentacion, agua y polidextrosa, y friendo la masa o pasta. El uso de polidextrosa como un reemplazo del azucar, y en combinacion con la harina, agente de fermentacion y agua produce una masa o pasta que proporciona productos alimenticios fritos que tienen un contenido reducido de grasa. En otra modalidad de la invencion, la polidextrosa puede utilizarse en combinacion con fibra, tal como fibra de avena y proteina de soya. En aun otra modalidad, la polidextrosa se utiliza en combinacion con un derivado de celulosa y harina de avena. Una masa para producir un producto alimenticio frito que tiene un contenido de grasa reducido y el sabor y las propiedades fisicas de un producto alimenticio frito convencional tambien se describe. La masa incluye harina, azucar, un agente fermentador, agua y polidextrosa. Opcionalmente, la masa puede incluir fibra, proteina de soya, un derivado de celulosa y harina de avena.
Applications Claiming Priority (2)
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 |
PCT/US1998/005335 WO1998041114A1 (en) | 1997-03-19 | 1998-03-18 | Polydextrose as a fat absorption inhibitor in fried foods |
Publications (1)
Publication Number | Publication Date |
---|---|
MXPA99008566A true MXPA99008566A (es) | 2005-11-04 |
Family
ID=25231221
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MXPA99008566A MXPA99008566A (es) | 1997-03-19 | 1998-03-18 | Polidextrosa como un inhibidor de la absorcion degrasa en alimentos fritos. |
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) |
Families Citing this family (26)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
Family Cites Families (16)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3766165A (en) * | 1966-08-17 | 1973-10-16 | Pfizer | Polysaccharides and their preparation |
US3876794A (en) * | 1972-12-20 | 1975-04-08 | Pfizer | Dietetic foods |
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 |
US4668519A (en) * | 1984-03-14 | 1987-05-26 | Nabisco Brands | Reduced calorie baked goods and methods for producing same |
US4810660A (en) * | 1986-12-18 | 1989-03-07 | Willard Miles J | Process for producing potato patties |
US4814195A (en) * | 1987-03-20 | 1989-03-21 | Winters Canning Co. | Reduced calorie peanut butter product |
US5536526A (en) * | 1988-01-11 | 1996-07-16 | Cultor Ltd. | Xylitol-based binding and diluting agent and a process for the production thereof |
US5569483A (en) * | 1989-02-10 | 1996-10-29 | Alko Group Ltd. | Degraded polysaccharide derivatives |
US5030468A (en) * | 1989-06-07 | 1991-07-09 | Nabisco Brands, Inc. | Production of leavened products using high temperature mixing |
USH937H (en) * | 1989-09-18 | 1991-07-02 | A. E. Staley Manufacturing Company | Bulking agent for baked products |
US5217736A (en) * | 1991-03-01 | 1993-06-08 | Opta Food Ingredients, Inc. | Potato and other food products coated with edible oil barrier films |
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 |
US5232721A (en) * | 1991-09-30 | 1993-08-03 | Seymour Polansky | Deep fried foodstuffs retaining a minimum amount of frying medium and a method for their preparation |
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 |
-
1997
- 1997-03-19 US US08/820,585 patent/US6001399A/en not_active Expired - Fee Related
-
1998
- 1998-03-18 DE DE69825731T patent/DE69825731T2/de not_active Expired - Fee Related
- 1998-03-18 AU AU65653/98A patent/AU740817B2/en not_active Ceased
- 1998-03-18 ES ES98911781T patent/ES2227817T3/es not_active Expired - Lifetime
- 1998-03-18 CN CN98803495A patent/CN1083247C/zh not_active Expired - Fee Related
- 1998-03-18 PT PT98911781T patent/PT967891E/pt unknown
- 1998-03-18 JP JP54076998A patent/JP4034827B2/ja not_active Expired - Fee Related
- 1998-03-18 BR BR9808363-5A patent/BR9808363A/pt not_active Application Discontinuation
- 1998-03-18 CA CA002284209A patent/CA2284209C/en not_active Expired - Fee Related
- 1998-03-18 MX MXPA99008566A patent/MXPA99008566A/es unknown
- 1998-03-18 WO PCT/US1998/005335 patent/WO1998041114A1/en active IP Right Grant
- 1998-03-18 AT AT98911781T patent/ATE273623T1/de not_active IP Right Cessation
- 1998-03-18 KR KR10-1999-7007854A patent/KR100521816B1/ko not_active IP Right Cessation
- 1998-03-18 EP EP98911781A patent/EP0967891B1/en not_active Expired - Lifetime
- 1998-03-19 AR ARP980101233A patent/AR019516A1/es active IP Right Grant
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 |
AR019516A1 (es) | 2002-02-27 |
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 |
ES2227817T3 (es) | 2005-04-01 |
JP4034827B2 (ja) | 2008-01-16 |
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