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US 5,492,707 AGranted
Process for preparing low-fat fried-type or baked food products
AssigneeMonsanto Company
InventorsWilliam F. Chalupa, George R. Sanderson
Life of this patent
Estimating the term…
Abstract
The present invention is a procedure for preparing cooked foods which involve the use of a gellan gum batter to coat a food substrate to impart qualities which are typically associated with fried foods, including crispness and juiciness. Food products resulting from the procedure of the present invention contain low levels of fat and yet have the desirable qualities of fried foods.
Claims7
A process for preparing a low-fat fried-type food comprising:
- a) mixing water, flour, dextrose, non fat milk solids, sodium salt, calcium salt, and gellan gum to form a gellan gum batter;
- b) coating a food substrate with the gellan gum batter;
- c) freezing the product of (b);
- and
- d) cooking the frozen product.
2 more elements
A process for preparing a low-fat coated baked dough food comprising:
- a) mixing water, gellan gum, calcium salt and sodium salt to form a gellan gum solution;
- b) spraying the solution onto a baked dough food to form a coated baked dough food;
- and
- c) drying the coated baked dough food.
1 more element
A process for preparing a low-fat fried type food comprising:
- a) mixing water, flour, dextrose, non fat milk solids, sodium salt, starch, xanthan gum and gellan gum to form a gellan gum/xanthan gum batter;
- b) coating a food substrate with the batter;
- and
- c) baking the coated food substrate in a conventional oven.
1 more element
Dependencies are inferred from the claim text.