Liquid batter for coating foodstuffs and method of making same
AssigneeNational Starch & Chem. Corp.
InventorsHarvey Bell, Julianne M. Lenchin, Gary A. Zwiercan
Life of this patent
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Abstract
A liquid batter for use in coating foodstuffs prior to cooking comprising a blend of a substantially ungelatinized, highly crosslinked, high amylose starch and water. The batter may be processed aseptically and stored for months.
Claims26
An aseptically processed liquid batter for use in coating foodstuffs prior to cooking, said batter having been aseptically processed by a combination of temperature and pressure sufficient to destroy the bacteria therein and permit room temperature storage, said batter comprising a blend of a substantially ungelatinized starch and water;
- said starch having an amylose content of at least 55% and being highly crosslinked to a level enabling the starch granules to remain in the substantially ungelatinized state through aseptic processing, said batter having a Brookefield viscosity of 1,000-5,000 cps as measured at 80.degree. F. and a solids content of 60%.
A method for preparing an aseptically processed liquid batter for use in coating foodstuffs prior to cooking comprisng the steps of
- (A) forming a blend of a substantially ungelatinized starch and water, said starch having an amylose content of at least 55% and being highly crosslinked to a level enabling the starch granules to remain in the substantially ungelatinized state through aseptic processing;
- and
- (B) aseptically processing said blend by a combination of temperature and pressure sufficient to destroy the bacteria therein and permit room temperature storage to prepare an aseptic batter having a Brookfield viscosity of 1,000-5,000 cps as measured at 80.degree. F. and a solids content of 60%.
Dependencies are inferred from the claim text.