Unlock instant, AI-driven research and patent intelligence for your innovation.

Methods for reducing oil uptake of fried foods

A food and batter technology, applied in food coating, food forming, baked food, etc.

Inactive Publication Date: 2014-08-20
DOW GLOBAL TECH LLC
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, from a processing standpoint, this benefit has previously been limited by the drying handling and solution-forming properties of cellulose derivatives

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Methods for reducing oil uptake of fried foods
  • Methods for reducing oil uptake of fried foods
  • Methods for reducing oil uptake of fried foods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1-ring layer mixer

[0039] Exemplary water-dispersible methylcellulose and hydroxypropylmethylcellulose according to the present invention were produced as follows. The starting material (virgin MC or HPMC) was continuously fed into a ring layer mixer (CORIMIX CM20) operating at a flow rate of approximately 3000 rpm. Alternatively, acceptable residence times can be achieved by adjusting the tip speed or Froude number. Spray water over the product in the mixer. Older systems use water injected through the jacket, while newer systems spray through a rapidly rotating hub. Sufficient water was added such that the wetted agglomerates leaving the mixer had a moisture content of approximately 25-30%. The agglomerates obtained are then dried in a fluidized bed dryer (Huettlin Mycrolab) at an air inlet temperature of 50-120°C, preferably 70°C, until the product reaches a temperature of about 52-53°C. A summary of the conditions is listed in Table 1.

[0040] Tab...

Embodiment 2

[0042] Example 2 - Fluidized bed

[0043] Exemplary water-dispersible methylcellulose and hydroxypropylmethylcellulose according to an alternative process of the present invention are produced as follows. The starting materials are prepared in a batch process in a fluid bed processor. After conventional fluidization of the substance, water is sprayed on the fluidized substance from the top through nozzles. During spraying, the air inlet temperature was kept constant at about 50°C, while the product temperature was about 35°C. Water addition was stopped when the ratio of added water / (sum of added water and MC or HPMC) was 0.25 or 0.3.

[0044] The agglomerates obtained were then dried in a fluid bed dryer (Huettlin Mycrolab) at an air inlet temperature of 70°C until the product reached a temperature of approximately 52-54°C. A summary of the conditions is listed in Table 2.

[0045] Table 2

[0046]

Embodiment 3

[0048] Batches 1-10 were basically prepared according to the protocols of Examples 1 and 2, and the characterization results are listed in Table 3.

[0049] table 3

[0050]

[0051]

[0052] The difference in dispersibility is due to MC or HPMC viscosity (higher molecular weight tends to disperse slightly slower). Likewise, batches 2 and 7, and batches 5 and 10, represent grades that exhibit slower thermodynamic dispersion at 20°C.

[0053] Bulk density is determined by weighing a completely filled beaker of known volume. The values ​​given are the average of three measurements. Therefore, the dust content is the fraction smaller than 63 μm after sieving the product.

[0054] The placement angle was determined using a Hosokawa Micron Powder Characteristics Tester (model PT-R, 1999, software version 1.02) with a vibration adjustment of ~2.5.

[0055] Powder flow rate is measured with the same instrument, using the same method and the same vibration adjustment, as the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present application describes a method of reducing the oil absorption of a fried food comprising: adding water to a batter mixture comprising flour, at least one seasoning, optionally a leavening agent, and granular or chunky methylcellulose to form a batter, Wherein the conditions are that the methylcellulose has been granulated or lumped using a sufficient amount of carboxymethylcellulose as a binder; the gelatinized food is prepared by contacting the food with batter; and frying the gelatinized food.

Description

technical field [0001] The present application relates to methods of reducing the oil absorption of fried foods, especially battered foods, and novel batter compositions. Background technique [0002] One of the many benefits of cellulose derivatives is the ability to reduce oil absorption in fried foods. However, from a processing standpoint, this benefit has previously been limited by the drying handling and solution-forming properties of cellulose derivatives. Cellulose derivatives, such as methylcellulose ("MC") and hydroxypropylmethylcellulose ("HPMC") are generally sold in solid, dry form, so their powder handling and processing properties are extremely important. [0003] For example, drying MC and HPMC requires low dust content. The ability to pour dry MC or HPMC from a jar or container is called flowability. Flowability is influenced by particle shape and size distribution, and resulting bulk density. Bulk density is the mass of powdered solid substance per unit...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/18A23L1/00A23L1/01A23L1/0534A21D13/00A23L5/10A23L7/157A23L29/262
CPCA23L1/005A23L1/0107A23V2002/00A23L1/0534A23L1/0052A23L1/0017A23P10/20A23P20/12A23P20/105A23L5/11A23L29/262A23V2200/202A23V2250/51082A23V2250/51088
Inventor M.斯蒂芬斯R.阿登B.许布纳X.张
Owner DOW GLOBAL TECH LLC