Edible starch batters
AssigneeA. E. Staley Manufacturing Company
InventorsCarl O. Moore, Hsiung Cheng, Robert V. Schanefelt
Life of this patent
Estimating the term…
Abstract
Starch batters which can be applied to food pieces (e.g., chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter starch system. The batter starches are comprised of ungelatinized, cold-water swelling starches and starch granules having a gelation point above 125.degree.F. The starch batters are formulated in aqueous mediums (e.g., below 120.degree.F.) to provide a batter system containing unswollen starch granules uniformly dispersed within an adhesive matrix of highly swollen, non-birefringent, hydrated starch granules.
Claims22
An edible aqueous starch batter adapted for use in coating articles and preparing fried food articles, said batter composition comprising:
- A. from about 1 to about 40 parts by weight of a hydrated, non-birefringent, cold-water swelling starch characterized as possessing a birefringent, granular character prior to dispersion in water and a loss of birefringency within 10 minutes after being dispersed in water at a temperature of less than 120.degree. F., and at a starch concentration of 1% by weight (dry substance basis);
- B. 200 parts by weight of starch granules which are characterized as maintaining a birefringent granular character when dispersed in water for 10 minutes at a concentration of 1% by weight and a temperature of 125.degree. F.;
- and
- C. water at a starch solids to water weight ratio of less than about 2:3, with said cold-water swelling starch (A) and said starch granules (B) being uniformly dispersed in water at a temperature below the gelation point of starch granules (B) to provide an aqueous starch batter composition consisting essentially of birefringent starch granules (B) uniformly dispersed within a matrix of the hydrated, non-birefringent, cold-water swelling starch (A).
An edible starch batter dry mix adapted to be reconstituted in water at a temperature below 120.degree. F. and applied as an adhesive breading binder to food pieces which may then be fried with edible oils to provide a fried breaded food piece, said dry mix comprising:
- A. from about 1 to about 40 parts by weight of cold-water swelling starch for each 200 parts by weight of starch granules, said cold-water swelling starch being characterized as possessing a birefringent granular structure prior to being dispersed in water and possessing sufficient cold-water swelling properties within a temperature range of 40.degree. F. to 120.degree. F. at 1% starch concentration level in water to convert to a non-birefringent form;
- B. 200 parts by weight of starch granules which are characterized as maintained a birefringent granular character when dispersed in water for 10 minutes at a concentration of 1% by weight and a temperature of 125.degree. F.;
- with the dry mix being further characterized as containing the starch granules and in cold-water swelling starch as the major dry mix ingredients (weight basis).
A method for coating food articles with a starch-based adhesive coating composition which is suitably adapted for preparing fried food articles, said method comprising the steps of:
- A. preparing an edible aqueous batter by uniformly dispersing in water:
- a. about 1 to about 40 parts by weight of a birefringent, granular, cold-water swelling starch, said granular cold-water swelling starch being characterized as exhibiting within ten minutes a loss of birefringency when 1% by weight of the cold-water swelling starch is dispersed in water at a temperature of less than 120.degree. F.;
- b. 200 parts by weight of an ungelatinized, granular starch characterized as requiring a temperature in escess of 125.degree. F. (at 1% solids level in water) to convert the starch granules to a non-birefringent starch form;
- and
- c. water at a starch solids to water weight ratio of less than about 2:3, with the cold-water swelling starch (a) and the ungelatinized granular starch (b) being uniformly dispersed in the water at a temperature below the gelation point of the ungelatinized granular starch (b) to provide an aqueous batter comprised of ungelatinized granular starch (b) uniformly dispersed within a matrix of the hydrated, non-birefringent cold water swelling starch (a);
- and
- B. applying the aqueous batter to the surface of a food article and thereby providing a food article having a coating of said aqueous batter.
Dependencies are inferred from the claim text.