Process fo Reducing Oil and Fat Content in Cooked Food with Pea Protein

摘要

A process for cooking a food in oil and/or fat is provided. A dry pea protein mixture or an aqueous pea protein is added to a food prior to cooking. The amount of oil and/or fat absorbed by the food during cooking is substantially reduced.

主权项

1. A process for reducing absorption of fat and/or oil into uncooked food using an aqueous pea protein solution during cooking of the food with said fat and/or oil, wherein the aqueous pea protein solution is prepared by bringing a solution of a pea protein powder to a pH that is away from its isoelectric pH, the process comprises the steps of:
(a) adding to a surface of said uncooked food between 0.03% and 15% by weight of the aqueous pea protein solution, thereby forming a pea protein-added uncooked food, and (b) frying said pea protein-added uncooked food in an oil and/or fat whereby the protein blocks a percentage of fat from transferring to the cooked food and a percentage of moisture from transferring from the food during said cooking, wherein the percentage of fat blocked from transferring to the cooked food is between 30% and 50% as compared to fat blocked from transferring to food cooked without the protein solution.