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MX2017008089A - Producto frito con bajo contenido en grasas y metodo para producir el mismo. - Google Patents

Producto frito con bajo contenido en grasas y metodo para producir el mismo.

Info

Publication number
MX2017008089A
MX2017008089A MX2017008089A MX2017008089A MX2017008089A MX 2017008089 A MX2017008089 A MX 2017008089A MX 2017008089 A MX2017008089 A MX 2017008089A MX 2017008089 A MX2017008089 A MX 2017008089A MX 2017008089 A MX2017008089 A MX 2017008089A
Authority
MX
Mexico
Prior art keywords
fried product
fat content
low fat
produce
same
Prior art date
Application number
MX2017008089A
Other languages
English (en)
Inventor
Delebarre Marie
Boursier Thomas
Sophie VERCRUYSSE Anne-
Original Assignee
Roquette Freres
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 Roquette Freres filed Critical Roquette Freres
Publication of MX2017008089A publication Critical patent/MX2017008089A/es

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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/267—Microbial proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/12—Unicellular algae; Culture media therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Botany (AREA)
  • Cell Biology (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Edible Seaweed (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La presente invención concierne a un producto frito. Más específicamente, la invención se refiere a un producto frito obtenido a partir de una composición que comprende harina, levadura, harina microalgácea y un líquido potable y que tiene un bajo contenido en grasas con relación a la composición estándar de dicho producto frito. La invención se refiere también al método de producir dicho producto frito.
MX2017008089A 2014-12-18 2015-12-17 Producto frito con bajo contenido en grasas y metodo para producir el mismo. MX2017008089A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1462697A FR3030191B1 (fr) 2014-12-18 2014-12-18 Composition pour produit frit allege en matiere grasse et procede de fabrication
PCT/FR2015/053564 WO2016097617A1 (fr) 2014-12-18 2015-12-17 Produit frit allégé en matière grasse et procédé de fabrication

Publications (1)

Publication Number Publication Date
MX2017008089A true MX2017008089A (es) 2017-10-31

Family

ID=52589630

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2017008089A MX2017008089A (es) 2014-12-18 2015-12-17 Producto frito con bajo contenido en grasas y metodo para producir el mismo.

Country Status (9)

Country Link
US (1) US20170360051A1 (es)
EP (1) EP3232794B1 (es)
JP (1) JP2017538423A (es)
KR (1) KR20170095223A (es)
CN (1) CN106998703B (es)
BR (1) BR112017013004B1 (es)
FR (1) FR3030191B1 (es)
MX (1) MX2017008089A (es)
WO (1) WO2016097617A1 (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190048955A (ko) * 2017-10-31 2019-05-09 씨제이제일제당 (주) 알룰로스를 포함하는 부침가루 제조용 조성물 및 이의 용도
KR102663301B1 (ko) * 2017-10-31 2024-05-08 씨제이제일제당 주식회사 알룰로스를 함유하는 이스트 도넛 및 이의 제조방법
IT201800007432A1 (it) * 2018-07-23 2020-01-23 Metodo di realizzazione di un kit alimentare per la preparazione di pasta fresca farcita, kit alimentare ottenuto e metodo d'uso
WO2020056457A1 (en) * 2018-09-17 2020-03-26 Goodster FMCG Holdings Pty Ltd Food product
CN110698279A (zh) * 2019-11-29 2020-01-17 华中农业大学 复合肥及其制备方法和应用
CN113115803A (zh) * 2019-12-30 2021-07-16 丰益(上海)生物技术研发中心有限公司 一种预炸食品以及加工方法
US20210321648A1 (en) * 2020-04-16 2021-10-21 John Martin Acoustic treatment of fermented food products

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3143636B2 (ja) 1991-09-11 2001-03-07 株式会社サン・クロレラ 細胞破裂によるクロレラ細胞壁の破砕方法
JPH09154552A (ja) * 1995-12-11 1997-06-17 Sanei Gen F F I Inc 藻入り加工食品
US6001399A (en) * 1997-03-19 1999-12-14 Cultor Food Science, Inc. Polydextrose as a fat absorption inhibitor in fried foods
AU748220C (en) 1997-08-01 2003-02-27 Martek Biosciences Corporation DHA-containing nutritional compositions and methods for their production
CA2284962C (en) * 1998-11-04 2008-08-26 Kibun Food Chemifa Co., Ltd. Oil absorption retarder
CN101519678B (zh) 2000-01-28 2013-11-13 Dsmip资产公司 通过在发酵罐中高密度培养真核微生物来增加含有多烯脂肪酸的脂质的产生
US20120128851A1 (en) * 2008-10-14 2012-05-24 Solazyme, Inc Novel microalgal food compositions
DK2339925T3 (da) 2008-10-14 2022-10-31 Corbion Biotech Inc Fødevaresammensætninger af mikroalgebiomasse
KR20100087513A (ko) * 2009-01-28 2010-08-05 충남대학교산학협력단 스피루리나를 함유하는 기능성 빵의 제조방법 및 그에 의해제조된 기능성 빵
JP5636039B2 (ja) 2009-04-14 2014-12-03 ソラザイム、インクＳｏｌａｚｙｍｅ Ｉｎｃ 新規微細藻類食物組成物
EP2557937B1 (en) * 2010-04-14 2020-01-22 Corbion Biotech, Inc. Food compositions containing lipid-rich microalgal flour
US20110268839A1 (en) * 2010-04-30 2011-11-03 Ehime Prefecture Bread dough and bread product with reduced oil absorption, and production process thereof
EP2724625A1 (en) 2012-10-26 2014-04-30 Roquette Freres Microalgal flour granules and process for preparation thereof
EP2777400A1 (en) * 2013-03-15 2014-09-17 Roquette Freres Microalgal flour granules and process for preparation thereof
CN104207004A (zh) * 2014-07-23 2014-12-17 马鞍山市海滨水产品生态养殖专业合作社 一种蓝藻橙香春卷及其制备方法

Also Published As

Publication number Publication date
BR112017013004B1 (pt) 2022-10-04
FR3030191A1 (fr) 2016-06-24
EP3232794B1 (fr) 2018-10-10
WO2016097617A1 (fr) 2016-06-23
JP2017538423A (ja) 2017-12-28
BR112017013004A8 (pt) 2018-07-31
US20170360051A1 (en) 2017-12-21
EP3232794A1 (fr) 2017-10-25
KR20170095223A (ko) 2017-08-22
CN106998703B (zh) 2025-09-16
FR3030191B1 (fr) 2018-03-23
CN106998703A (zh) 2017-08-01
BR112017013004A2 (pt) 2018-03-06

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