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1. 发明授权

US5019406A Fiber additives for frying batters 失效
标题翻译：用于油炸面糊的纤维添加剂
公开(公告)号：US5019406A
公开(公告)日：1991-05-28
申请号：US379358
申请日：1989-07-13
申请人： Jit F. Ang , William B. Miller , Irene M. Blais
发明人： Jit F. Ang , William B. Miller , Irene M. Blais
IPC分类号： A23L1/00
CPC分类号： A23P20/12 , A23P2020/251
摘要： A substantially farinaceous, fiber-containing batter to produce a battered and fried food having reduced lipid retention and increased moisture content after frying. The preferred fibrous additive for this purpose is powdered cellulose; however, various dietary fibers such as oat fiber, soy fiber, pea fiber, or sugar beet fiber, to name only a few, may be used to achieve the same purpose. More specifically, the fibrous additive is preferably present in the batter in an amount of about 0.3-3.0% by weight of the batter having an average fiber length of from about 50-500 microns. The addition of fiber to a batter used for frying will allow food producers to provide a healthier fried food item which will be more appealing to a health conscious consumer. Moreover, the fiber additive can also enhance the appearance of the fried food by providing a golden yellow color after frying, rather than a non-uniform brown color containing brown and black batter particles. Further, the fiber containing batter is stronger than conventional frying batters which allows the batter to more readily stay intact during and after frying.
摘要翻译：一种基本上含有粉质的含纤维的面糊，以产生具有降低的脂质保留性和油炸后水分含量增加的破碎和油炸食品。为此目的，优选的纤维状添加剂是纤维素粉末; 然而，可以使用各种膳食纤维如燕麦纤维，大豆纤维，豌豆纤维或甜菜纤维，仅举几例，以达到相同的目的。更具体地，纤维添加剂优选以面包的重量计约0.3-3.0％的量存在于面糊中，平均纤维长度为约50-500微米。将纤维添加到用于油炸的面糊中将允许食品生产者提供更健康的油炸食品，这将对健康意识的消费者更有吸引力。此外，纤维添加剂还可以通过在油炸后提供金黄色而增加油炸食品的外观，而不是含有棕色和黑色面糊颗粒的不均匀棕色。此外，含有纤维的面糊比传统的煎炸面糊更强，这使得面糊在油炸期间和之后更容易保持完好。

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