Composition for use in preparing a baked coated comestible
AssigneeGeneral Foods Corporation
InventorsDavid N. Evans, Walter W. Moore, Jean L. Ng
Life of this patent
Estimating the term…
Abstract
A dry coating composition is employed to coat a moistened fowl which upon being baked imparts the resultant fowl with a crisp, uniform and adherent coating which has the taste, texture and appearance of a fried coated fowl. The dry coating composition comprises bulking agents containing crumbs or fines and a flour, a protein and a binding agent containing a starch and/or a dextrin. The flour and a portion of the binding agent and the protein are mixed together and hydrated, followed by drying the mixture to form a coating premix which is part of the dry coating composition.
Claims25
A dry coating composition, which, when coated onto a moistened fowl and then baked imparts the resultant fowl with a crisp, uniform and adhesive coating with the taste, texture and appearance of a fried coated fowl, which comprises:
- 60-78% of bulking agents, the bulking agents containing 0-68% crumbs or fines and 7-75% of a flour;
- 3-13% of a protein;
- and 4-13% of a binding agent, the binding agent containing 0-13% of a modified starch and 0-13% of a dextrin having a DE within the range of 5-50, the above percents being by weight of the total dry coating composition;
- the flour, from 5 to 95% by weight of the protein and from 15 to 85% by weight of the binding agent having been mixed together and hydrated followed by drying to form a coating premix, the dry coating composition containing the coating premix at a level of 10 to 78% by weight of the total dry coating composition.
Dependencies are inferred from the claim text.