Title:
フライドフードにおける脂肪吸収防止剤としてのポリデキストロース
Document Type and Number:
Japanese Patent JP4034827
Kind Code:
B2
Abstract:
A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by combining flour, sugar, a leavening agent, water and polydextrose, and frying the dough or batter. The use of polydextrose as a replacement for sugar, and in combination with flour, a leavening agent and water, produces a dough or batter that yields fried food products having a reduced fat content. In another embodiment of the invention, the polydextrose can be used in combination with fiber, such as oat fiber, and soy protein. In yet another embodiment, polydextrose is used in combination with a cellulose derivative and oat flour. A dough for producing a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product is also disclosed. The dough includes flour, sugar, a leavening agent, water and polydextrose. Optionally, the dough may include fiber, soy protein, a cellulose derivative or oat flour.
Inventors:
Kiribwa, Margaret
Application Number:
JP54076998A
Publication Date:
January 16, 2008
Filing Date:
March 18, 1998
Export Citation:
Assignee:
Culter Food Science, Inc.
International Classes:
A21D2/18; A21D13/00; A21D13/08; A23L1/308; A23L7/10; A23L29/262; A23L33/20
Domestic Patent References:
| JP3112433A |
Foreign References:
| WO1997003572A1 |
Attorney, Agent or Firm:
Mitsuo Matsui