Process fo Reducing Oil and Fat Content in Cooked Food with Pea Protein

a technology of oil and fat content reduction and cooked food, which is applied in the field of processing of reducing oil and fat content in cooked food with pea protein, can solve the problems of reducing its nutritional and dietary value, and avoiding the use of protein derived from animal muscle tissu
US20150264971A1Inactive Publication Date: 2015-09-24KEMIN PROTEINS LLC
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Patent Information

Authority / Receiving Office
US · United States
Patent Type
Applications(United States)
Current Assignee / Owner
KEMIN PROTEINS LLC
Publication Date
2015-09-24
Estimated Expiration
Not applicable · inactive patent
Patent Text Reader

Abstract

A process for cooking a food in oil and / or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and / or fat absorbed by the food during cooking is substantially reduced.
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Description

REFERENCE TO RELATED APPLICATIONS

[0001] This application claims the benefit of U.S. Provisional Application Ser. No. 61 / 404,367, filed Oct. 4, 2010 which is incorporated herein by reference and U.S. patent application Ser. No. 13 / 199,841, filed Sep. 12, 2011 which is incorporated herein by reference.BACKGROUND OF THE INVENTION

[0002] This invention relates to a process for controlling oil and fat content in cooked food. More particularly, this invention relates to such a process which utilizes pea protein derived from peas to control oil and fat content in food.

[0003] Prior to the present invention, foods such as meat, vegetables such as onion or potato, fish, nuts, pastry, fritters, doughnuts or the like cooked at an elevated temperature in oil and / or fat absorb the oil and / or fat. These cooking processes are commonly referred to as “deep fat frying” or as “sautéing”. When the food is only partially cooked in fat and / or oil, the cooked food is referred to as “par fried”. The par fried ...

Claims

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