LOW-FAT FRIED PRODUCT AND METHOD FOR PRODUCING SAME

• Main Authors: BOURSIER THOMAS, DELEBARRE MARIE, VERCRUYSSE ANNE SOPHIE
• Format: Patent
• Language: English; Korean
• Published: 22.08.2017
• Subjects: BAKERY PRODUCTS; BAKING; BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; EDIBLE DOUGHS; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS; VINEGAR; WINE

본 발명은 유탕 제품에 관한 것이다. 보다 구체적으로, 본 발명은 곡물가루, 이스트, 미세조류분 및 음용액을 포함하고, 상기 유탕 제품의 표준 조성물에 비하여 낮은 지방 함량을 갖는 조성물로부터 수득된 유탕 제품에 관한 것이다. 본 발명은 또한 상기 유탕 제품의 제조 방법에 관한 것이다. The invention also relates to the method for producing said fried products.