Coating composition for microwave cooking
AssigneeGeneral Foods Corporation
InventorsEdward C. Coleman, Jeffrey D. Wagner, Donna J. Ballard, Catharine E. Stone, Nancy A. Swallow, Nancy L. Carey
Life of this patent
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Abstract
A coating composition for imparting a crisp, golden-brown surface to foodstuffs cooked in a microwave comprising a bread crumb/oil blend in amounts up to 66% by weight of the composition, maltodextrin, soy protein concentrate and pre-gelatinized starch. The bread crumbs and oil are first baked at 260.degree. F. for 15 minutes, followed by the addition of the maltodextrin, soy protein concentrate, and pre-gelatinized starch. The combination is then mixed until a uniform blend is achieved.
Claims18
A food coating composition for imparting a crisp, golden-brown surface to foodstuff cooked in a microwave appliance comprising:
- a blend of bread crumbs and oil wherein the amount of bread crumbs in the blend ranges from 66 to 76% by weight of the blend and the amount of oil in the blend ranges from 24 to 34% by weight of the blend;
- and the amount of bread crumb/oil blend in the composition ranges from 40 to 90% by weight;
- dextrin in amounts ranging from 5 to 20% by weight of the composition;
- pre-gelatinized starch in amounts ranging from 5 to 20% by weight of the composition;
- and soy protein concentrate in amounts ranging from 2 to 20% by weight of the composition, said composition having a total oil content ranging from 15 to 24% by weight.
A process for preparing a coating composition which imparts a crisp, golden-brown surface on foods cooked in a microwave appliance comprising:
- (a) contacting bread crumbs with oil and mixing to form a uniform blend wherein the amount of bread crumbs in the blend ranges from 66 to 76% by weight of the blend and the amount of oil in the blend ranges from 24 to 34% by weight of the blend;
- (b) heating the uniform blend for from 5 to 50 minutes at from 220.degree. F. to 260.degree. F.;
- and
- (c) combining the heated uniform blend with a mixture comprising dextrin in amounts ranging from 5 to 20% by weight, pre-gelatinized starch in amounts ranging from 5 to 20% by weight, and soy protein concentrate in amounts ranging from 2 to 20% by weight and mixing the combination to form a uniform mixture for packaging.
A process for preparing a coating composition which imparts a crisp, golden-brown surface to foods cooked in a microwave appliance comprising:
- (a) raising the moisture of the bread crumbs to between about 30% and 40%;
- (b) frying the moistened bread crumbs by contacting same with oil having a temperature ranging from 350.degree. F. to 400.degree. F. for a time ranging from 30 seconds to about 2 minutes;
- (c) draining the fried crumbs to an oil content ranging from 25 to 30%;
- and
- (d) combining the fried bread crumbs with a mixture comprising dextrin in amounts ranging from 5 to 20% by weight, pre-gelatinized starch in amounts ranging from 5 to 20% by weight, and soy protein concentrate in amounts ranging from 2 to 20% by weight and mixing the combination to form a uniform mixture for packaging.
Dependencies are inferred from the claim text.