Low oil food composition and method
AssigneeHercules Incorporated
InventorsTimothy C. Gerrish, Lawrence E. Carosino
Life of this patent
Estimating the term…
Abstract
A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.
Claims74
A coated, fried food product comprising an article of food having an outer surface, said article of food having a coating at least partially coated directly on said outer surface to produce a coated product, said coating comprising a cross-linking agent and one or more hydrocolloid gel forming compounds, said hydrocolloid gel forming compounds being cross-linked by said cross-linking agent, said cross-linking agent comprising at least ten percent equivalent weight based on the neutralization equivalent weight of said hydrocolloid in said coating, said coated food product then being fried in cooking oil.
A method for preparing a food product with reduced oil or fat comprising:
- (a) providing an article of food,
- (b) blanching the food,
- (c) treating the food with an aqueous solution of a cross-linking agent, and
- (d) at least partially coating the food with at least one hydrocolloid gel forming a compound to enable cross-linking by said cross-linking agent.
Dependencies are inferred from the claim text.