Laurie J. Keeler;Durward A. Smith;Jamshid Ashourian
发明人:
Jamshid Ashourian,Laurie J. Keeler,Durward A. Smith
申请号：
US12090842
公开号：
US08980350B2
申请日:
2006.10.04
申请国别(地区):
US
年份:
2015
代理人:
摘要：
Methods of making reduced-fat or fat-free fried food products, and products made according to the methods, in which food pieces are coated with an aqueous adhesion mixture including a protein, and an oil absorption minimizing agent including an edible lipophilic material, where the coating is adhered to the food pieces, in order to provide for food products having the texture, flavor, and other characteristics of conventional full-fat fried food products. According to a preferred embodiment, the aqueous adhesion mixture includes from about 65 to about 95% by weight water, from about 4 to about 25% by weight protein, from 0 to about 2% by weight hydrocolloid, and from 0 to about 10% by weight protein stabilizing agent.
