A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

A method for frying a foodstuff (2) is shown, the cell membrane of which has been permeabilized, wherein the temperature of a frying medium (4) surrounding the foodstuff (2) is lowered from a starting temperature (8) at the beginning of the frying process to a final temperature (9) in a manner controlled in accordance with a predetermined temperature profile (7). Furthermore, a device (1) for producing a fried foodstuff (2) is shown, in particular for performing the above method, which comprises at least one frying container (3) for receiving a frying medium (4) and the foodstuff (2) to be fried, at least one temperature control device (5) for setting the temperature of the frying medium (4) in the frying container (3), and a control unit (6). in which a temperature profile (7) with a starting temperature (8) and a final temperature (9) below the starting temperature (8) is stored, wherein the control unit (6) is adapted to send temperature signals (10) to the at least one temperature control device (5) and thereby set the temperature of the frying medium (4) in the frying container (3) in accordance with the temperature profile (7).

A method for frying a foodstuff (2) is shown, the cell membrane of which has been permeabilized, wherein the temperature of a frying medium (4) surrounding the foodstuff (2) is lowered from a starting temperature (8) at the beginning of the frying process to a final temperature (9) in a manner controlled in accordance with a predetermined temperature profile (7). Furthermore, a device (1) for producing a fried foodstuff (2) is shown, in particular for performing the above method, which comprises at least one frying container (3) for receiving a frying medium (4) and the foodstuff (2) to be fried, at least one temperature control device (5) for setting the temperature of the frying medium (4) in the frying container (3), and a control unit (6). in which a temperature profile (7) with a starting temperature (8) and a final temperature (9) below the starting temperature (8) is stored, wherein the control unit (6) is adapted to send temperature signals (10) to the at least one temperature control device (5) and thereby set the temperature of the frying medium (4) in the frying container (3) in accordance with the temperature profile (7).

A packaged ready-to-eat snack food product containing a mixture of co-fried tuber substrates and vegetable substrates includes from about 5% to about 95% of the tuber substrates; and from about 5% to about 95% of the vegetable substrates; such that the mixture in the packaged product has a moisture content in the range of about 1.3% to about 4.5% or an oil content in the range of about 20% to about 50%. Methods of making the mixture include pre-treating the tuber substrates, pre-treating the vegetable substrates in a manner that differs from the pre-treatment of the tuber substrates, and co-frying the pre-treated tuber substrates with the pre-treated vegetable substrates together at the same time and under the same conditions.

A packaged ready-to-eat snack food product containing a mixture of co-fried tuber substrates and vegetable substrates includes from about 5% to about 95% of the tuber substrates; and from about 5% to about 95% of the vegetable substrates; such that the mixture in the packaged product has a moisture content in the range of about 1.3% to about 4.5% or an oil content in the range of about 20% to about 50%. Methods of making the mixture include pre-treating the tuber substrates, pre-treating the vegetable substrates in a manner that differs from the pre-treatment of the tuber substrates, and co-frying the pre-treated tuber substrates with the pre-treated vegetable substrates together at the same time and under the same conditions.

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.

The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods.