Method for preparing a battered or breaded food
OwnerJing Guo, Elizabeth L. Diaz +1inventors
InventorsJing Guo, Elizabeth L. Diaz, Jorg Theuerkauf
Life of this patent
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Abstract
A method of reducing oil and/or fat uptake of a fried food comprises the steps of: A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first with a batter comprising starch and then with a breading composition comprising a cellulose ether, B) contacting the battered or breaded food obtained in step A) with an aqueous liquid being different from the batter and breading composition in step A), C) optionally freezing the battered or breaded food obtained in step B), and D) frying the battered or breaded food obtained in step B) or C).
Claims15
A method for preparing a battered or breaded food, comprising the steps of
- A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first with a batter comprising starch and then with a breading composition comprising a cellulose ether, and
- B) contacting the battered or breaded food obtained in step A) with an aqueous liquid consisting of 80 to 100 percent water and 0 to 20 percent of an ingredient selected from seasonings, flavoring agents, coloring agents and organic liquids, based on the total weight of the aqueous liquid.
A method of reducing oil and/or fat uptake of a fried food, comprising the steps of:
- A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first with a batter comprising starch and then with a breading composition comprising a cellulose ether,
- B) contacting the battered or breaded food obtained in step A) with an aqueous liquid consisting of 80 to 100 percent water and 0 to 20 percent of an ingredient selected from seasonings, flavoring agents, coloring agents and organic liquids, based on the total weight of the aqueous liquid,
- C) optionally freezing the battered or breaded food obtained in step B), and
- D) frying the battered or breaded food obtained in step B) or C).
A method of reducing oil and/or fat uptake of a fried food, comprising the steps of incorporating a cellulose ether in a starch-containing food preparation, contacting the starch-containing food preparation with an aqueous liquid consisting of 80 to 100 percent water and 0 to 20 percent of an ingredient selected from seasonings, flavoring agents, coloring agents and organic liquids, based on the total weight of the aqueous liquid, optionally freezing the food preparation, and frying the optionally frozen food preparation.
Dependencies are inferred from the claim text.