515results about "Deep-fried products" patented technology

Reducing the digestion of digestible carbohydrates in a digestible carbohydrate-based material, and reducing the absorption of the digestion product(s) of digestible carbohydrates (that is, simple sugars) within the small intestine. The undigested digestible carbohydrate and the unabsorbed digestion products pass through the small intestines and into the colon, where they are fermented. In effect, the food materials made by practicing the present invention cause a controlled amount of digestible carbohydrate to by-pass the small intestine, resulting in the fermentation of digestible carbohydrates in the colon. The invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to form a reduced digestible carbohydrate food having a protective food film network, which can inhibit or prevent digestion of the digestible carbohydrate. The present invention also provides for processing of a digestible carbohydrate-based ingredient with a non-digestible food film material, to provide a resulting reduced digestible carbohydrate food containing a viscosity-building component that contributes to the formation of a viscous intestinal chyme that can inhibit or prevent digestion of the digestible carbohydrate and can inhibit adsorption of digestion products of digestible carbohydrates in the small intestine.

The invention discloses steamed bread slice (dry steamed bread slice) health-care food and a production method thereof. Flour is used as a main raw material, and is added with yeast powder, coarse grain, vegetable powder, dietary fiber, gizzard pepsin powder and flavoring to be prepared into leisure food. The flower-color steamed bread slice product has rich nutrition; various components are scientifically and reasonably compounded; coarse-fine grain and vegetable are matched to accord with the nutrition required by the human body; and the flower-color steamed bread slice product has the characteristics of rich natural color, attractive appearance and unique flavor and mouth feel, meets the demands of various places and various crowds, invigorates the stomach and beautifies, and is favorable for health.

A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.

High-protein food products are provided, made primarily from soy protein. The products contain at least one additional protein, and can be made by extrusion.

A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.

A food composition comprising a dry mix for production of a bakery product having an extended yeast-free and mold-free shelf life of at least 21 days. The dry mix comprising about 0.01% to about 1.0% of an encapsulated acid such as citric, fumaric, lactic, malic, phosphoric, sodium acid sulfate and mixtures thereof. A method of preparing bakery products having a shelf life enhancing composition are also described.

A filled pastry having a cooked dough shell and a filling. The cooked dough shell is made from raw dough that includes whole-wheat flour, wheat bran, sweetener, shortening, and water and can have an appearance and flavor that is similar to graham crackers. The filling is prepared from a material that is distinct from the dough shell. The filling is substantially retained within the dough shell. An interface between the dough shell and the filling minimizes moisture migration.

The present invention has objects for providing a method for inhibiting the moisture variation in compositions, a composition whose moisture variation is inhibited, and an agent for inhibiting the moisture variation in compositions. The objects are solved by providing a method for inhibiting the moisture variation in compositions comprising incorporating into a composition a saccharide-derivative(s) of α,α-trehalose as an effective ingredient, a composition whose moisture variation is inhibited by incorporating the saccharide-derivative(s), a moisture variation inhibiting agent containing the saccharide-derivative(s) as an effective ingredient, and uses thereof.

A method of making a masa-based dough for use in a single mold form fryer. The invention is an improved process of making a buoyant, low density, low moisture content dough that is easily sheetable and results in a fried tortilla chip-like product with a similar texture of traditional tortilla chips. Starch is added to corn masa dough to help control moisture release during frying. The high shear mixing of the dough entrains air through nuclei formation making the dough more buoyant, and results in a smaller particle size of the dough increasing the uniformity of moisture distribution. The uniformity of moisture distribution provides more uniform buoyancy of the masa-based dough as it travels through a single mold form fryer.

An improved method for controlling blister formation in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100° F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid, lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing blisters. The blisters are only prevented, however, in the localized area where a solid, lipid particle exists. Thus, by changing the level of solid, lipid particles in the dough, the size of resulting blisters can be controlled.

On the production of bakery products using rice flour as a major material, the first object of the present invention is to provide a process for producing bakery products with improved qualities such as appearance, crumb, taste, and preservability, as well as satisfactory handleability. The second object of the present invention is to provide such bakery products having excellent qualities, which are obtainable thereby. The third object of the present invention is to provide premixed flours for producing the bakery products with improved qualities. The fourth object of the present invention is to provide fermented doughs for producing the excellent bakery products. The present invention solves the above objects by providing a process for producing bakery products comprising a step of fermenting dough comprising a rice flour, gluten, and less-fermentable saccharide; bakery products obtainable thereby; premixed flour suitable for producing the bakery products; and fermented doughs suitable for producing the bakery products.

A bread product low in carbohydrate content is formed using an ingredient made from dehydrated beans. The ingredient is a reconstitutable bean powder particulate, and has been found to add flavor to the bread product. It can also partially substitute for wheat-based flour in a dough composition. The reconstitutable bean powder particulate may be made by a process including conditioning beans by hydration, cooking the conditioned beans, dehydrating the cooked beans, then comminuting the particulates to particular ranges.

The invention is concerned with the preparation method for the deepfreeze Niuzhuang pie, it is: makes paste and stuffing, cuts the paste into small pieces and makes them to be flat, puts stuffing into the flat paste according to weight rate, makes to be pie; processes deepfreeze. The invention adds new flavoring into the stuffing, the taste is better than traditional pie.

The present invention provide a process of an ultra low fat donut. The process comprising of the steps of: providing batter comprising enriched wheat flour bleached, a fast-acting leavening agent and soy flour; handcutting the batter into donut pieces between 1.3 and 1.7 ounces; proofing the donut pieces and baking the pieces in a deck or convection oven.