Title:
カルシウムペクチンを使用する、バッターでころもをつけそしてパン粉をまぶした食品組成物
Document Type and Number:
Japanese Patent JP3601605
Kind Code:
B2
Abstract:
A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.
Inventors:
Girlish, timothy
Cresle, kay
Higgins, Camille
Cresle, kay
Higgins, Camille
Application Number:
JP53663496A
Publication Date:
December 15, 2004
Filing Date:
May 30, 1996
Export Citation:
Assignee:
HERCULES INCORPORATED
Curly Ingredients
Curly Ingredients
International Classes:
A23L1/00; A23L5/10; A23L7/157; A23L13/00; A23L13/50; A23L17/00; A23L29/231; A23L29/238; (IPC1-7): A23L1/176; A23L1/01
Domestic Patent References:
| JP6090681A |
Attorney, Agent or Firm:
Kazuo Shamoto
Shosuke Imai
Tadashi Masui
Tadahiko Kurita
Yasushi Kobayashi
Hiroaki Noya
Shosuke Imai
Tadashi Masui
Tadahiko Kurita
Yasushi Kobayashi
Hiroaki Noya