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US 2003/0198711 A1Published application
Microwave batter comprising amylase
OwnerKeith Pickfordinventor
Life of this patent
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Abstract
A microwave cookable or reheatable foodstuff coating includes an aqueous mixture including the following ingredients: starch, flour, a gelling agent, an enzyme additive, and further ingredients; wherein the enzyme additive comprises one or more amylases optionally together with one or more further enzymes, buffers and stabilisers.
Claims19
A microwaveable food stuff coating comprising an aqueous mixture comprising the following ingredients:
- a) starch
- b) a denatured flour free of lipoxygenases;
- c) a gelling agent;
- and
- d) an enzyme additive;
- wherein the enzyme additive comprises one or more alpha-amylases and the aqueous mixture is free of lipoxygenases.
3 more elements
A process of forming a microwave cookable or reheatable coated foodstuff comprising:
- combining together starch, flour, a gelling agent, and an enzyme additive, the enzyme additive including at least one alpha-amylases, so as to form a mixture that is free of lipoxygenases;
- incubating the mixture at an elevated temperature in a range between about 25° C. to about 60° C. and at a pH in a range between about 6 to about 10;
- mixing under high shear to form an emulsion;
- and
- applying the emulsion to a food substrate to form a coated product.
2 more elements
A microwaveable food stuff coating comprising an aqueous mixture comprising the following ingredients:
- a) starch;
- b) flour;
- c) a gelling agent;
- and
- d) an enzyme additive;
- wherein the enzyme additive comprises one or more alpha-amylases and the aqueous mixture is free of lipoxygenases.
3 more elements
Dependencies are inferred from the claim text.