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 flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and where...

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Bibliographische Detailangaben
Hauptverfasser:	Hanle, Christoph, Maritz, Dirk Jacobus, Gaddipati, Sanyasi, Fezer, Ramona Jasmin
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 SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS 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 flying a food product in one step for example in a heating pan, the cooking aid comprising 3-28 wt % oil, 20-60 wt % water, 2.3-5.5 wt % modified starch, 3-15 wt % salt, 0.5-30 wt % sugar and 0.5-30 wt % flavorings and wherein the cooking aid has a viscosity in the range of 8 to 60 Pa·s at a shear rate of 1 s−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 flying a food product in a heated pan or heated surface.