发明名称 |
A METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT |
摘要 |
The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fried counterparts. More particularly, the invention relates a method of preparing a fully cooked farinaceous food product, said method comprising the successive steps of: preparing a farinaceous dough or batter by mixing flour, water and optionally one or more other bakery ingredients; dividing the dough or batter into one or more portions; and cooking said one or more portions by exposing them (i) for in total 20-600 seconds to infrared radiation, more than 50% of the energy content of said infrared radiation stemming from infrared radiation having a wavelength in the range of 0.7-10 μm and (ii) for in total 20-600 seconds to impingement with hot air having a temperature of at least 150° C., wherein the exposure to the infrared radiation and the impingement with hot air can occur simultaneously, sequentially or in any combinations thereof; and wherein a fat-containing coating composition is applied onto the surface of the portions prior to, during or after the cooking of the portions. |
申请公布号 |
EP2434899(B1) |
申请公布日期 |
2015.02.25 |
申请号 |
EP20100727984 |
申请日期 |
2010.05.28 |
申请人 |
BAKERY SUPPLIES EUROPE HOLDING B.V. |
发明人 |
AHRNÉ, LILIA, MARIA;SCHMIDT, KERSTIN;CLARKE, STEPHEN, JOHN;MORET, PIETER |
分类号 |
A21D6/00;A21D8/02;A21D8/06;A21D13/00;A23L7/109 |
主分类号 |
A21D6/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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