Process for reducing oil and fat content in cooked potato
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United States of America Patent
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app pub date -
May 19, 2006
filing date -
Dec 16, 2003
priority date (Note) -
Abandoned
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Abstract
A process for cooking a potato in oil and/or fat is provided. An acidic dry protein mixture, an alkaline dry protein mixture, an aqueous alkaline protein mixture or an aqueous acidic protein or peptide derived therefrom is added to a food prior to cooking. The acidic dry protein mixture, alkaline dry protein mixture, aqueous alkaline protein mixture and aqueous acidic protein solution comprise myofibrillar proteins and sarcoplasmic proteins substantially free of myofibrils and sarcomeres. The uncooked potato and protein and/or peptide is frozen and then cooked in a fat or oil. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.
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