Food coating compositions for foods cooked by microwave
AssigneeThe Clorox Company
InventorsSamson T. Hsia, Pam Ogasawara
Life of this patent
Estimating the term…
Abstract
Food coating compositions having an ability to produce crisp, brown coatings on food products cooked in microwave ovens comprise coating ingredients and at least one additional salt ingredient. Especially increased crisping is achieved by adding a combination of three salts, i.e., potassium acetate, potassium chloride and potassium bicarbonate; or potassium acetate, potassium chloride, and sodium bicarbonate.
Claims13
A method for crisping and browning the surfaces of foods comprising
- coating said foods with a food coating formulation containing flour, cornstarch, corn meal, bread crumbs, bran flour or flakes, and a combination of three salts selected from the group consisting of potassium acetate, potassium chloride, potassium bicarbonate, potassium citrate, potassium dibasic phosphate, sodium acetate, sodium chloride, sodium bicarbonate, and sodium dibasic phosphate, wherein said three salts are added in substantially equal amounts and comprise at least 5% by weight of the food coating;
- and
- cooking said foods with microwave energy for a time period sufficient to crisp and brown said surfaces of said foods.
A food coating composition for imparting a crisp and brown surface to foods, containing flour, cornstarch, corn meal, bread crumbs, bran flour or flakes, in combination with three salts selected from the group consisting of potassium acetate, potassium chloride, potassium citrate, potassium bicarbonate, potassium dibasic phosphate, sodium acetate, sodium chloride, sodium bicarbonate, and sodium dibasic phosphate in substantially equal amounts of at least 5% by weight of said food coating whereby upon applying said coating to the surface of a food and subjecting same to microwave energy, a crisp and brown surface is achieved.
A food coating composition for imparting a crisp and brown surface to foods cooked by microwave energy, comprising a combination of the salts potassium acetate, potassium chloride, and potassium bicarbonate, wherein each salt is present in the amount of at least 5% by weight of the food coating composition whereby upon applying said coating to the surface of a food and subjecting same to microwave energy, a crisp and brown surface is achieved.
A food coating composition for imparting a crisp and brown surface to foods cooked by microwave energy comprising a combination of the salts potassium acetate, potassium chloride and sodium bicarbonate, wherein each salt is present in the amount of at least 5% by weight of the food coating composition whereby upon applying said coating to the surface of a food and subjecting same to microwave energy, a crisp and brown surface is achieved.
A food coating formulation comprising flour, starches, carbohydrates, spices, herbs, and a combination of three salts selected from potassium acetate, potassium chloride, and potassium or sodium bicarbonate, wherein each salt is present in the amount of at least 5% by weight.
A food coating composition comprising about 57 to 63% by weight weight flour and starch, about 13 to 16% by weight spices, sodium chloride and seasonings, and about 7 to 11% by weight potassium chloride, about 7 to 11% by potassium acetate, and about 6 to 8% by sodium bicarbonate.
A food coating composition comprising about 64 to 59% flour and starch, about 11 to 13% spices, sodium chloride, and seasonings, and about 8 to 12% potassium chloride, about 8 to 12% potassium acetate, and about 6 to 8% sodium bicarbonate, all percentages by weight.
Dependencies are inferred from the claim text.