USH1591HExpiredUtility

Preparation of flavor-enhanced reduced calorie fried foods

43
Priority: Oct 9, 1992Filed: Aug 3, 1994Granted: Sep 3, 1996
Est. expiryOct 9, 2012(expired)· nominal 20-yr term from priority
Inventors:John Fulcher
A23D 9/007A23L 5/19A23L 27/2024A23L 19/18
43
PatentIndex Score
18
Cited by
25
References
27
Claims

Abstract

The flavor of fried foods, such as potato chips, prepared in poly(dimethylsiloxane) fluid (silicone oil) is effectively enhanced when a flavor-enhancing component of animal or vegetable fats or oils is added to the silicone oil. Selected flavor-enhancing components include fatty acids, fatty acid esters, fatty alcohols, and mono- and di-glycerides. The flavor-enhancing component will be soluble in the silicone oil, and preferably will function to enhance flavor and aroma, as well as to reduce undesired foaming which can be associated with frying foods in silicone fluid.

Claims

exact text as granted — not AI-modified
I claim: 
     
       1. A method of preparing a fried food product, comprising frying a food in a frying medium free from naturally-occurring animal and vegetable fats and oils and comprising poly(dimethylsiloxane) and a flavor-enhancing additive consisting essentially of a component, or a chemically-modified component, of a plant or animal fat or oil in an amount less than 5% by volume and effective to impart to the fried food product a flavor or aroma normally associated with a product fried in animal or vegetable fat or oil. 
     
     
       2. A method according to claim 1 wherein the flavor-enhancing component is a fatty acid or a food-grade emulsifying agent containing a fatty acid radical. 
     
     
       3. A method according to claim 1 wherein the flavor-enhancing component is a monoglyceride. 
     
     
       4. A method according to claim 1 wherein the flavor-enhancing component is a diglyceride. 
     
     
       5. A method according to claim 1 wherein the flavor-enhancing component is an acylated monoglyceride. 
     
     
       6. A method according to claim 1 wherein the flavor-enhancing component is a fatty acid ester. 
     
     
       7. A method according to claim 1 wherein the flavor-enhancing component consists essentially of one or more members of the group consisting of oleic acid, linoleic acid, glycerol monooleate, glycerol monolinoleate, glycerol monooleate diacetate, glycerol monolinoleate diacetate, glycerol oleate linoleate acetate, oleyl alcohol, linoleyl alcohol, and oleic and linoleic esters of polyglycerols. 
     
     
       8. A method according to claim 6 wherein the flavor-enhancing component is a fatty acid which is esterified with propylene glycol or sucrose. 
     
     
       9. A method according to claim 2 wherein the fatty acid is linoleic acid or oleic acid. 
     
     
       10. A method according to claim 1 wherein the cooking medium comprises less than about 1.0% v/v of the flavor-enhancing component. 
     
     
       11. A method according to claim 1 wherein the poly(dimethylsiloxane) has a viscosity of about 35 cSt. 
     
     
       12. A method according to claim 1 wherein the frying medium is comprised of less than about 0.1% v/v of the flavor-enhancing component. 
     
     
       13. A method for preparing a reduced-calorie food product comprising cooking a food product in a cooking medium free from naturally-occurring animal and vegetable fats and oils and comprising poly(dimethylsiloxane) fluid and an amount of a flavor-enhancing additive effective to impart to the product a flavor associated with frying in a naturally-occurring animal or vegetable fat or oil. 
     
     
       14. A method according to claim 13 wherein said amount is less than about 1.0% v/v. 
     
     
       15. A method according to claim 13 wherein said amount is less than about 0.1% v/v. 
     
     
       16. A method according to claim 13 wherein the flavor enhancing additive is selected from the group consisting of fatty acid, monoglyceride and diglyceride. 
     
     
       17. A method according to claim 13 wherein the flavor enhancing additive is selected from the group consisting of monoglyceride, diglyceride, acylated monoglyceride and fatty acid ester. 
     
     
       18. A method for preparing reduced-calorie potato chips comprising cooking potato slices in a cooking medium free from naturally-occurring animal and vegetable fats and oils and comprising poly(dimethylsiloxane) fluid and an amount of a flavor-enhancing additive effective to impart to the potato chips a flavor associated with potato chips prepared in a naturally-occurring animal or vegetable fat or oil. 
     
     
       19. A method according to claim 18 wherein the flavor-enhancing additive is selected from the group consisting of fatty acid, monoglyceride, diglyceride, acylated monoglyceride and fatty acid ester. 
     
     
       20. A method according to claim 19 wherein said amount is less than about 1% v/v. 
     
     
       21. A method according to claim 19 wherein said amount is less than about 0.1% v/v. 
     
     
       22. In a method for preparing a fried food product by frying a food in poly(dimethylsiloxane) fluid, the improvement comprising frying the food in a mixture free from naturally-occurring animal and vegetable fats and oils comprising poly(dimethylsiloxane) and about 1% v/v or less of a flavor enhancing additive selected from the group consisting of fatty acid, monoglyceride and diglyceride. 
     
     
       23. An edible food product prepared by frying a food in a frying medium free from naturally-occurring animal and vegetable fats and oils and comprising poly(dimethylsiloxane) fluid and an amount of a flavor enhancing additive effective to impart to the product a flavor associated with frying in a naturally-occurring animal or vegetable fat or oil. 
     
     
       24. A product according to claim 23 wherein the flavor-enhancing additive is selected from the group consisting of fatty acid, monoglyceride and diglyceride. 
     
     
       25. A frying medium comprising poly(dimethylsiloxane) and from about 0.0001 to about 1.0% v/v of a defoaming and flavoring additive selected from the group consisting of oleic acid, linoleic acid and food grade emulsifying agent containing an oleic or linoleic radical, wherein said medium is free form naturally-occurring animal and vegetable fats and oils. 
     
     
       26. A medium according to claim 25 wherein the viscosity of the poly(dimethylsiloxane) is about 35 cSt. 
     
     
       27. A medium according to claim 25 wherein the emulsifying agent is a monoglyceride or a diglyceride.

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