SCHMIDT KERSTIN,슈미트, 케르스틴,CLARKE STEPHEN JOHN,클라크, 스티븐 존,MORET PIETER,모레, 피터
申请号：
KR1020127007008
公开号：
KR1020120068873A
申请日:
2010.08.24
申请国别(地区):
KR
年份:
2012
代理人:
摘要：
The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a) preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredients； b) dividing the dough into one or more dough portions； c) shaping the one or more dough portions into one or more shaped dough pieces； d) proving the dough pieces； e) contacting 30-60% of the total surface area of the one or more shaped dough pieces with hot oil during a period of at least 10 seconds to produce one or more partially fried dough pieces comprising a fried surface area and a non-fried surface area； and f) baking said one or more partially fried dough pieces to produce one or more baked dough pieces； where in a layer of edible material is applied to 40-70% of the surface area of the shaped dough pieces, the partially fried dough pieces or the baked dough pieces and wherein the surface area of the final ready-to-eat product that is not covered by the layer of edible material is fried surface area. This method achieves a significant reduction in fat uptake during preparation of the ready-to-eat farinaceous product without introducing a perceptible adverse effect on product quality. Another aspect of the invention relates to ready-to-eat food product comprising a body of baked farinaceous dough, 40-70% of the surface area of said body of baked dough being coated with a layer of edible material, wherein the surface of the baked dough body that is not coated with the layer of edible material is fried surface area and wherein at least 70 wt. % of the surface of the baked dough body that is covered with the layer of edible material is non-fried.본 발명은, 하기의 연속적인 단계를 포함하는, 인스턴트의 전분질 식료품(ready-to-eat farinaceous food product)의 제조 방법을 제공한다: a) 밀가루, 물 및 선택적으로 하나 또는 그 이상의 그 밖의 제빵 성분(bakery ingredients)을 혼합하여 전분질의 반죽(farinaceous dough)을 제조하는 단계； b) 상기 반죽을 하나 또는 그 이상의 반죽의 일부(dough portions)로 나누는 단계； c) 상기 하나 또는 그 이상의 반죽의 일부를 하나 또는
