Frozen batter and process
AssigneeGeneral Foods Corporation
InventorsCharleston R. Lee, Joseph J. Russo, Shirley A. Jeter, Thomas P. Sullivan
Life of this patent
Estimating the term…
Abstract
The coating batter composition disclosed preferably comprises a continuous aqueous phase comprising 20 to 85% water, from 3 to 30% flour which has been heat treated under conditions effective to eliminate substantially all viable microorganisms and inactivate enzyme activity, from 1 to 20% starch, from about 0.05 to 5% of a gum, a preservative system and a flavoring system of oleoresins extracted from natural spices; and a discontinuous fat phase comprising from 0.3 to 55% of a fat and from 0.025 to 10% of an emulsifier, the batter composition being effective to provide bacterial stability and prevent substantial sugar formation for at least 14 days at a temperature of 40.degree. F.
Claims21
An aqueous coating batter composition, said batter being capable of extended storage in the frozen state followed by 40.degree. F. storage for at least 14 days without the formation of sugar or growth of bacteria and said batter containing, all percents being by weight of the batter composition:
- (a) a continuous aqueous phase comprising from 20 to 85% water, from 3 to 30% flour which has been heat treated under conditions effective to eliminate substantially all viable microorganisms and to inactivate enzyme activity, from 1 to 20% of a starch, an amount of a gum effective to thicken the batter and provide a crisp mixture upon cooking, from 0.02 to 1.0% of food preservatives and from 0.005 to 1.0% of oleoresins extracted from natural spices;
- and,
- (b) a discontinuous fat phase comprising from 0.3 to 55% of a fat and from 0.025 to 10% of an emulsifier.
A process according to claim 16 wherein the fat comprises vegetable oil and the emulsifier comprises lecithin.
Dependencies are inferred from the claim text.