Cooking-aid for coating and frying a food product and method for making said cooking-aid

The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt% oil, 20-60 wt% water, 1.3-5.5 wt% modified starch, 0.1-10wt% emulsifier, 3-15 wt% salt, 0.5-30 wt% sugar and 0.5-45 wt% flav...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	Sarkar, Deblina, Hanle, Christoph, Maritz, Dirk Jacobus, Gaddipati, Sanyasi, Szurczak, Donata, Fezer, Ramona Jasmin, Harttung, Lara
Format:	Patent
Sprache:	eng
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a shelf-stable cooking-aid for coating and frying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt% oil, 20-60 wt% water, 1.3-5.5 wt% modified starch, 0.1-10wt% emulsifier, 3-15 wt% salt, 0.5-30 wt% sugar and 0.5-45 wt% flavorings and wherein the cooking aid has a viscosity in the range of 3 to 65 Pa.s at a shear rate of 1s-1 at 25°C, and the oil and water are in form of an emulsion. Further aspects of the invention are the method for making said cooking-aid as well as a method for coating and frying a food product in a heated pan or heated surface.