Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid
Reexamination Certificate
1997-02-03
2001-09-18
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
C426S089000, C426S102000, C426S303000, C426S575000, C426S577000
Reexamination Certificate
active
06290999
ABSTRACT:
The invention relates to a food composition and method for the reduction of oil in fried products. The reduction in oil retention, both absorbed and adsorbed, is accomplished by forming a dry coating including hydrocolloid and polyvalent cations on food prior to frying.
Strong, in U.S. Pat. No. 3,397,993, discloses a process for preparing frozen french fry potato segments. Strong does not coat the potato segments as is provided by the present invention.
In W. L. Gold, U.S. Pat. No. 3,424,591 and M. A. Meyers, U.S. Pat. No. 4,900,573, potato strips are dipped in polymer solutions, drained and fat fried with the polymer layer still wet (hydrated). The coating used in the present invention is dried prior to frying.
In S. Olson, U.S. Pat. No. 4,511,583, potato strips are disclosed as being dipped in polymer solutions, drained, dried and fat fried. Olson does not disclose a potato having a salt bridged gel coating as used in the present invention.
Prosise in U.S. Pat. 4,917,908 discloses reduced oil french fried potato products and process for preparing by coating potato pieces with polyvinylpyrrolidone. Prosise does not disclose a potato having a salt bridged gel coating as used in the present invention.
A gel is a form of matter intermediate between a solid and a liquid. It consists of polymers, or long-chain molecules, cross-linked to create a tangled network and immersed in a liquid medium. The properties of the gel depend strongly on the interaction of these two components. The liquid prevents the polymer network from collapsing into a compact mass; the network prevents the liquid from flowing away. Depending on chemical composition and other factors, gels vary in consistency from viscous fluids to fairly rigid solids, but typically they are soft and resilient or jellylike.
The equivalent weight of a substance is the weight thereof that combines, neutralizes or reacts with another substance.
Matrix foods are finely cut and then shaped. They may be cooked and/or contain additives such as flavors, binders and fillers.
There is a need in the food industry for food with less fat, cholesterol and calories. The health consciousness of consumers demands low-fat food having the gustatory attributes (flavor, texture, unguency, etc.) of high-fat food. The invention disclosed herein includes food compositions having reduced fat content while retaining the flavor, texture and color of the afore mentioned fried food products.
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Thom, D. et al. “Interchain Associations of Alginate and Pectins” in Gums and STabilisers for the Food Industry—Interactions of Hydro colloids, 1982, pp 97-108, Pergamon Press, Oxford.*
Research Disclosure 18237, Jun. 19, 1979, “The Setting of Batter by Poaching Instead of Frying”, disclosed by Alginate Industries Ltd., London.
Carosino Lawrence E.
Gerrish Timothy C.
Caesar Rivise Bernstein Cohen & Pokotilow Ltd.
Hercules Incorporated
Wong Leslie
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