| 摘要 |
The present invention relates to a process for preparing a reduced-fat, fat-cooked food item, said process comprising: (a) preparing raw doughnut material comprising at least a sufficient amount of a water soluble dietary fiber composition to at least partially prevent the absorption of fat by the doughnut during a deep frying process, and further comprising other edible ingredients, wherein said water soluble dietary fiber composition is prepared by the method comprising treating an aqueous dispersion of a gelatinized, milled cereal substrate with an alpha -amylase under conditions which will hydrolyse the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber composition substantially free of water-insoluble fiber; (b) forming said raw doughnut material into a doughnut shape; (c) deep frying said doughnut-shaped raw doughnut material by contacting the raw doughnut material with a bath of heated, edible cooking fat for a period of time and under conditions sufficient to cook said raw doughnut material, thereby producing a cooked doughnut; and (d) removing said cooked doughnut from contact with said heated, edible cooking fat. The present invention also relates to a reduced-fat, deep fried doughnut prepared by the process of the present invention. |
