KERSTIN SCHMIDT,LILIA MARIA AHRNE,STEPHEN JOHN CLARKE,PIETER MORET
申请号：
MX2011012646
公开号：
MX2011012646A
申请日:
2010.05.28
申请国别(地区):
MX
年份:
2012
代理人:
摘要：
The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fried counterparts. More particularly, the invention relates a method of preparing a fully cooked farinaceous food product, said method comprising the successive steps of: â ¢ preparing a farinaceous dough or batter by mixing flour, water and optionally one or more other bakery ingredients â ¢ dividing the dough or batter into one or more portions and â ¢ cooking said one or more portions by exposing them (i) for in total 20-600 seconds to infrared radiation, more than 50% of the energy content of said infrared radiation stemming from infrared radiation having a wavelength in the range of 0.7-10 μm and (ii) for in total 20-600 seconds to impingement with hot air having a temperature of at least 150 0C, wherein the exposure to the infrared radiation and the impingement with hot air can occur simultaneously, sequentially or in any combinations thereof and wherein a fat-containing coating composition is applied onto the surface of the portions prior to, during or after the cooking of the portions.La presente invención proporciona un método que permite la preparación de productos farináceos completamente cocidos con propiedades sensoriales que son comparables con aquellas de los productos fritos, aunque tienen un contenido de grasa sustancialmente más bajo que sus contrapartes fritas. Más particularmente, la invención se relaciona con un método para preparar un producto alimenticio farináceo completamente cocido, el método comprende las etapas sucesivas: * preparar una pasta o masa farinácea mezclando harina, agua y opcionalmente uno o diversos ingredientes de panadería * dividiendo la pasta o masa en una o más porciones y * cocinando una o más porciones exponiéndolas (i) durante un total de 20-600 segundos a radiación infrarroja, más del
