公开(公告)号：US06224921B1

公开(公告)日：2001-05-01

申请号：US09538837

申请日：2000-03-30

申请人： Frederick F. Shih ,  Kim W. Daigle

发明人： Frederick F. Shih ,  Kim W. Daigle

IPC分类号： A21D1004

CPC分类号： A21D10/04

摘要： Low oil uptake frying batters substantially based on rice flour have been developed that maintain desirable organoleptic properties while significantly reducing fat absorption during the frying process. This is accomplished by inclusion of cold water swelling rice-based starch products selected from the group consisting of pregelatinized rice flour, phosphorylated rice starch and pregelatinized acetylated rice starch into the rice starch batter compositions.

摘要翻译： 已经开发了基于米粉的低油摄取油炸面糊，其保持理想的感官特性，同时显着降低油炸过程中的脂肪吸收。 这是通过将选自预胶化米粉，磷酸化大米淀粉和预胶化乙酰化大米淀粉的冷水膨胀的基于水稻的淀粉制品包括在米淀粉糊糊组合物中来实现的。