Dry premix composition for imparting a fried appearance to baked foods
AssigneeSCM Corporation
InventorDarrel R. Suderman
Life of this patent
Estimating the term…
Abstract
A dry, edible food coating premix composition, blendable with liquid oil or shortening and water, to form a batter which, when applied to the surface of a food item such as chicken, fish, or vegetables, provides on baking the taste, and a variegated appearance and texture of a batter coated deep or pan fried such item, comprising a farinaceous material in flour form; a normally plastic or hard shortening or fat; said flour and shortening or fat being intensively mixed by impact mixing.
Claims23
A dry, edible food coating premix composition consisting essentially of batter forming ingredients in effective amounts to form, on blending with liquid oil or shortening and water, a batter which, when applied to the surface of a food item, provides on baking a substantially continuous coating having the taste, and a variegated appearance and texture of a batter coated deep or pan fried food item, said batter forming ingredients including, based on the weight of the composition
- about 48-85% of a farinaceous material in flour form;
- about 2-12% of a plastic or hard shortening or fat;
- said flour and shortening or fat being mixed by impact mixing;
- and
- at least one structure-building ingredient in an effective amount to form said substantially continuous coating.
A dry, edible food coating premix blendable with a liquid oil or shortening and water, to form a batter which, when applied to the surface of a food item, provides on baking a substantially continuous coating having the taste, and a variegated appearance and texture of a batter coated deep or pan fried food item, comprising
- about 48-85% of a farinaceous material in flour form, of which a substantial portion, effective to provide crispness, is a crisp-tending flour or blend of crisp-tending flours;
- about 2-12% of a plastic or hard shortening or fat which is mixed with said flour by impact mixing;
- a heat coagulable protein film former in an amount up to about 20%, said amount being sufficient to control structure development in the coating upon baking;
- a leavening agent in an effective PG,21 amount to provide an expanded structure enveloping the food item upon baking;
- and
- a hydrocolloid gum in an amount to aid in the batter formation formed from said premix and also provide a viscosity control for improved adhesion of the batter to the food item upon baking, up to about 2%.
A sugarless, dry, edible food coating composition consisting essentially of batter forming ingredients in effective amounts to form, on blending with liquid oil or shortening and water, a batter which, when applied to the surface of a food item, provides on baking a substantially continuous coating having the taste, appearance and texture of a batter coated, deep or pan fried food item, said batter forming ingredients including, based on the weight of the composition,
- about 48-85% of a farinaceous material in flour form;
- about 2-12% of a plastic or hard shortening or fat;
- and
- at least one structure-building ingredient in an effective amount to form said substantially continuous coating;
- said hard shortening or fat being applied to and mixed with the farinaceous material in a manner to render discrete portions of a farinaceous material substantially resistant to hydration by water, said fat having a Wiley Melting Point of about 90 degrees Fahrenheit to about 135 degrees Fahrenheit.
Dependencies are inferred from the claim text.