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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

Inactive Publication Date: 2015-09-24
KEMIN PROTEINS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The invention is about using pea protein to reduce the amount of oil and fat used in cooking. This is done by applying dry or aqueous pea protein to the surface of the food or mixing it with the food, and then cooking it in oil and fat. The result is a food that has less oil and fat absorbed during cooking, resulting in a lower weight increase. This reduces the amount of oil or fat needed to cook a given weight of food.

Problems solved by technology

When cooked in this manner, the cooked food undesirably absorbs the fat or oil thereby reducing its nutritional and dietary value.
This solution is undesirable since significant oil or fat absorption by the food still occurs.
The use of protein derived from animal muscle tissue is undesirable for use in the food industry with vegetable foods such as potato or onion.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example i

[0054]This example illustrates that the process of this invention produced a fried onion ring product having a substantially lower fat content and a higher moisture content as compared with conventionally prepared fried onion rings.

[0055]Yellow pea protein powder was obtained from Cosucra Group Warcoing of Warcoing, Belgium. Three 2 Brix aqueous solutions were prepared from yellow pea protein.

[0056]An acidic pea solution was prepared by mixing the yellow pea powder with water to produce a solution having a pH of 8.1. Phosphoric acid was then added to this solution to produce an acidic pea protein solution having a pH of 2.0.

[0057]A basic pea solution was prepared by mixing the yellow pea powder with water to produce a solution having a pH of 8.1. Sodium hydroxide was then added to this solution to produce a basic pea solution having a pH of 9.0.

[0058]An essentially neutral pea solution was prepared by adding the pea protein powder to water to produce a neutral pea solution having a ...

example 2

[0063]Pisane C 9 pea isolate was obtained from A and B Ingredients, Fairfield, New Jersey and Cosucra Groupe, Warcoing SA, Belgium and diluted with cold water to form a 2% solution. The solution was adjusted to pH 2.8 using 2N HCl and to pH 8.0 using 2N sodium hydroxide. The third sample was unadjusted and remained at pH 7.4. Fresh un-marinaded chicken tenders were battered and breaded using systems from Newly Wed Foods, Chicago, Ill. The breaded tenders were dipped for 1 second in the three separate pea protein solutions and immediately placed into hot soybean oil in a fryer at 375 F for 30 seconds. The controls were not dipped in any solution prior to the frying step. Fried products were placed on stainless steel trays to cool and subsequently placed in a freezer. Results from fat and moisture are shown in Table 2.

TABLE 2Fat and Moisture of chicken tenders dipped in pea protein prior to fryingSampleFat (%)Moisture (%)Control7.7858.82Pea Protein pH 2.85.0864.05Pea Protein pH 7.44.9...

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PUM

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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.

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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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L3/3526A23L1/01A23L5/10A23L11/00A23L13/00A23L13/40A23L13/50A23L13/60A23L13/70A23L17/00A23L17/40A23L19/00A23L19/18A23L27/16A23L29/00A23L33/20
CPCA23L3/3526A23V2002/00A23L1/0107A23L5/11A23L11/05A23L27/16A23L33/185A23L33/20A23L13/426A23L13/57A23L13/62A23L17/75A21D2/266A23V2200/3324A23V2250/548
Inventor SAUNDERS, WAYNE S.KELLEHER, STEPHEN D.WILLIAMSON, PETER G.FIELDING, WILLIAM R.
Owner KEMIN PROTEINS LLC
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