Food products suitable for frying after rehydration and process for their production

US6340492B1 · kind B1 · utility

Assignee

• Bestfoods · US

Inventors

• Horst Klukowski · Fürstenau, DE
• Peter Vermeiden · Heilbronn, DE

Key dates

• Filing date: Mar 23, 2000
• Grant date: Jan 22, 2002
• Expiry date: Mar 23, 2020

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L19/13
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Preformed, rehydratable, dried food products suited for pan frying are prepared in the form of a dimensionally stable composition having a density of at least 0.6 g/cm3. The composition essentially consists of 50-70% by weight grits, 5-25% by weight fat, 5-20% by weight coagulated protein in addition to salt, spices and other optional additives. The products are prepared by mixing the ingredients with a liquid to obtain a wet dough. The dough is portioned into the desired form and subject to thermal treatment at temperatures of 90-160° C. followed by drying to a residual water content of 4-10% by weight.