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OwnerBrian K. Doyle, Cheree L. Stevens +2inventors
InventorsBrian K. Doyle, Cheree L. Stevens, John F. Stevens, Sheila S. Carter
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A new type of food product made from shapeable, shape-retaining dough whose principal ingredient may be potato or essentially any grain-based flour or the like. The dough is shaped, coated with a batter/slurry made from flour or starch and water plus desired seasoning, coloring, etc., and then cooked, or parfried and frozen for subsequent reconstitution (finish-cooking) in a toaster, gradient oven, microwave oven, grill, broiler or the like. The finished product has a crispy/crunchy exterior and a light, fluffy interior, with many variations made possible by different dough types, etc. One particular embodiment is a potato waffle which is reconstitutable in a domestic toaster and has a soft, moist interior and crispy exterior.
1- A new type of cooked food product comprising a shaped substrate made from moldable, edible dough, and an exterior coating on said shaped substrate made from a particulate starch component base, said coating being applied to said substrate prior to cooking said substrate and cooked in place thereupon.
2- A new type of cooked food product as set forth in claim 1, wherein said coating comprises a batter or slurry at the time it is applied and a dry layer on said substrate after cooking.
3- A new type of cooked food product as set forth in claim 1, wherein said coating comprises a dry mix of ingredients when applied.
4- A new type of food product as set forth in claim 1, wherein the principal non-liquid ingredient of said dough comprises potato.
5- A new type of food product as set forth in claim 4, wherein said substrate is in the form of a waffle.
6- A new type of food product as set forth in claim 1, wherein the principal non-liquid ingredient of said dough comprises a flour made from grain.
7- A new type of food product as set forth in claim 1, wherein said substrate has a shape having at least one slender and elongated portion, said exterior coating forming a shell surrounding said slender and elongated portion which strengthens it to resist breakage.
8- A new type of food product as set forth in claim 1, wherein said food product comprises a deep-fried product.
9- A new type of food product as set forth in claim 8, wherein the principal non-liquid ingredient of said dough comprises potato.
10- A new type of food product as set forth in claim 1, wherein said food product comprises a non-fried product.
11- A new type of food product as set forth in claim 4, wherein said dough includes at least some partially cooked potato prior to being cooked with said substrate in place.
12- A new type of food product as set forth in claim 4, wherein said dough includes at least some dehydrated potato.
13- A new type of food product as set forth in claim 1, wherein said coating comprises a dry particulate starch component disposed inside a slurry-form component prior to cooking.
14- A new type of food product as set forth in claim 1, wherein said substrate and coating comprise a parfried article.
15- A new type of food product as set forth in claim 14, wherein said substrate and coating further comprise a non-fried finished-cooked component.
16- A new type of food product as set forth in claim as set forth in claim 14, wherein said substrate and coating further comprise a finish-cooked fried component.
17- A new type of food product as set forth in claim 1, wherein said food product comprises a parfried and frozen product.
18- A new type of food product as set forth in claim 1, wherein said food product has a crispy exterior and a soft interior.
19- A new type of food product as set forth in claim 18, wherein said food product comprises a waffle.
20- A new type of food product as set forth in claim 18, wherein said food product comprises a baked product.
21- A new type of food product as set forth in claim 18, wherein said food product comprises a cookie.
22- A new type of food product as set forth in claim 20, wherein said food product has a shape having at least one slender and elongated portion, said exterior coating forming a shell surrounding said slender and elongated portion which strengthens it to resist breakage.
23- A new type of food product as set forth in claim 1, wherein said substrate and coating have an overall thickness of not more than about 4 cm.
24- A method of making a food item, comprising the steps of:
25- The method of claim 24, wherein said step of cooking said coated and shaped dough food item includes parfrying it and later finish-cooking it.
26- The method of claim 25, further including the step of freezing said parfried food item prior to finish-cooking it.
27- The method of claim 25, wherein said step of finish-cooking comprises reconstituting the frozen parfried food item by thawing it and then cooking it by using at least a selected one of the group consisting essentially of a gradient oven, a microwave oven, a toaster, a grill, a broiler, and a deep-fryer.
28- The method of claim 27, wherein said toaster comprises a domestic toaster.
29- The method of claim 27, wherein said step of shaping a food dough comprises forming a patty from potato dough.
30- The method of claim 29, wherein said forming step comprises making a waffle shape from said potato dough.
31- The method of claim 30, wherein said step of finish-cooking includes using a toaster.
32- The method of claim 27, wherein said step of shaping comprises forming said dough into a pancake.
33- The method of claim 27, wherein said step of shaping comprises forming said dough into a shape which emulates a slice of a natural food.
34- The method of claim 24, including the step of using a food dough whose main ingredient is at least a selected one of the group consisting essentially of flour or starch made from grain.
35- The method of claim 25, including the step of using a food dough whose main ingredient comprises a shredded non-grain natural food.
36- The method according to claim 35, wherein said shredded non-grain natural food is at least partially dried before using it in said dough.
37- The method according to claim 35, wherein said shredded natural food is at least partially dehydrated before inclusion in said dough.
38- The method according to claim 25, wherein said step of coating said shaped dough food item comprises predusting it with a dry particulate starch-component ingredient mix and subsequently applying a particulate starch-component mix which is in batter/slurry form.
39- The method according to claim 29, including the step of using egg in the potato dough to increase cohesiveness of such dough and help produce a fluffy and light internal consistency after cooking.
40- The method according to claim 39, including the step of using at least some stabilizers in said dough.