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WO1996018304A3 - Reduced-fat, deep-fried doughnuts and their method of preparation - Google Patents

Reduced-fat, deep-fried doughnuts and their method of preparation Download PDF

Info

Publication number
WO1996018304A3
WO1996018304A3 PCT/US1995/016941 US9516941W WO9618304A3 WO 1996018304 A3 WO1996018304 A3 WO 1996018304A3 US 9516941 W US9516941 W US 9516941W WO 9618304 A3 WO9618304 A3 WO 9618304A3
Authority
WO
WIPO (PCT)
Prior art keywords
doughnut
fat
raw
fraction
reduced
Prior art date
Application number
PCT/US1995/016941
Other languages
French (fr)
Other versions
WO1996018304A2 (en
Inventor
Lanny Babbitt
John Kacher
Russel Burke
John Brodie
Original Assignee
Quaker Oats Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Quaker Oats Co filed Critical Quaker Oats Co
Priority to AU46097/96A priority Critical patent/AU4609796A/en
Publication of WO1996018304A2 publication Critical patent/WO1996018304A2/en
Publication of WO1996018304A3 publication Critical patent/WO1996018304A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cereal-Derived Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

The present invention relates to a process for preparing a reduced-fat, fat-cooked food item, said process comprising: (a) preparing raw doughnut material comprising at least a sufficient amount of a water soluble dietary fiber composition to at least partially prevent the absorption of fat by the doughnut during a deep frying process, and further comprising other edible ingredients, wherein said water soluble dietary fiber composition is prepared by the method comprising treating an aqueous dispersion of a gelatinized, milled cereal substrate with an α-amylase under conditions which will hydrolyse the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber composition substantially free of water-insoluble fiber; (b) forming said raw doughnut material into a doughnut shape; (c) deep frying said doughnut-shaped raw doughnut material by contacting the raw doughnut material with a bath of heated, edible cooking fat for a period of time and under conditions sufficient to cook said raw doughnut material, thereby producing a cooked doughnut; and (d) removing said cooked doughnut from contact with said heated, edible cooking fat. The present invention also relates to a reduced-fat, deep fried doughnut prepared by the process of the present invention.
PCT/US1995/016941 1994-12-16 1995-12-14 Reduced-fat, deep-fried doughnuts and their method of preparation WO1996018304A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU46097/96A AU4609796A (en) 1994-12-16 1995-12-14 Reduced-fat, deep-fried doughnuts and their method of preparation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US35783394A 1994-12-16 1994-12-16
US08/357,833 1994-12-16

Publications (2)

Publication Number Publication Date
WO1996018304A2 WO1996018304A2 (en) 1996-06-20
WO1996018304A3 true WO1996018304A3 (en) 1996-08-22

Family

ID=23407217

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1995/016941 WO1996018304A2 (en) 1994-12-16 1995-12-14 Reduced-fat, deep-fried doughnuts and their method of preparation

Country Status (2)

Country Link
AU (1) AU4609796A (en)
WO (1) WO1996018304A2 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207152B (en) * 2014-08-11 2016-04-27 武汉轻工大学 Add the outer of thunder bamboo shoot edible fiber and wrap up in paste, application and prepared fish ball
CN107549266A (en) * 2016-06-30 2018-01-09 卡吉尔公司 Fried dough product

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3481745A (en) * 1966-07-20 1969-12-02 Intern Milling Co Inc Cake doughnut mixes
EP0231729A1 (en) * 1985-12-06 1987-08-12 Herwood N.V. Process for the enzymatic degradation of whole flour of carbohydrates to produce a foodstuff, the foodstuff and its use
WO1991000027A1 (en) * 1989-06-30 1991-01-10 Inglett George E Oat soluble dietary fiber compositions
WO1992019109A1 (en) * 1991-05-08 1992-11-12 Anthony James Locke Comestible formulations
WO1995027407A1 (en) * 1994-04-11 1995-10-19 Dalgety Plc Process for preparing a fat replacer by enzymatic digestion of a ground cereal with alpha-amylase

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3481745A (en) * 1966-07-20 1969-12-02 Intern Milling Co Inc Cake doughnut mixes
EP0231729A1 (en) * 1985-12-06 1987-08-12 Herwood N.V. Process for the enzymatic degradation of whole flour of carbohydrates to produce a foodstuff, the foodstuff and its use
WO1991000027A1 (en) * 1989-06-30 1991-01-10 Inglett George E Oat soluble dietary fiber compositions
WO1992019109A1 (en) * 1991-05-08 1992-11-12 Anthony James Locke Comestible formulations
WO1995027407A1 (en) * 1994-04-11 1995-10-19 Dalgety Plc Process for preparing a fat replacer by enzymatic digestion of a ground cereal with alpha-amylase

Also Published As

Publication number Publication date
WO1996018304A2 (en) 1996-06-20
AU4609796A (en) 1996-07-03

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