Back to results
US 4,778,684 AGranted
Process for producing a freeze-thaw stable microwaveable pre-fried foodstuff
AssigneeNational Starch and Chemical Corporation
InventorsLouie R. D'Amico, Susan E. Waring, Julianne M. Lenchin
Life of this patent
Estimating the term…
Abstract
Batter coated, pre-fried microwaveable foodstuffs characterized by improved freeze/thaw stability are provided by employing as a dry predust, prior to batter application, a composition comprising greater than 20%, by weight, of an hydroxypropylmethyl cellulose ether having a methoxyl content greater than 22% and an hydroxypropyl content of at least 5%, by weight.
Claims14
In a process for preparing a batter coated, pre-fried microwaveable foodstuff comprising:
- (a) applying a dry farinaceous-based predust composition to the outer surface of a foodstuff;
- (b) applying an aqueous batter slurry to the predusted foodstuff, the slurry being capable of providing crispness to a pre-fried foodstuff after subjection to microwave cooking;
- (c) partially cooking the batter coated foodstuff in hot fat or cooking oil, and
- (d) freezing the partially cooked foodstuff;
- wherein the improvement comprises employing as the predust a composition comprising greater than 20%, by weight, of an hydroxypropylmethyl cellulose ether having a methoxyl content greater than about 22% and an hydroxypropyl content of at least about 5%, whereby said batter coated, pre-fried foodstuff possesses improved freeze/thaw stability and exhibits an acceptable crispness after microwave cooking.
2 more elements
In a process for preparing a batter coated, pre-fried microwaveable foodstuff comprising:
- (a) applying a dry farinaceous-based predust composition to the outer surface of a foodstuff;
- (b) applying an aqueous batter slurry to the predusted foodstuff, the slurry being capable of providing crispness to a pre-fried foodstuff after subjection to microwave cooking and comprising 50-80%, based on batter solids, of a high amylose flour containing at least 50% amylose, based on the starch content of said high amylose flour;
- (c) partially cooking the batter coated foodstuff in hot fat or cooking oil;
- and
- (d) freezing the partially cooked foodstuff;
- wherein the improvement comprises employing as the predust a composition comprising greater than 20%, by weight, of an hydroxypropylmethyl cellulose ether having a methoxyl content of about 27-31% and an hydroxypropyl content of about 6-12%, whereby said batter coated, pre-fried foodstuff possesses improved freeze/thaw stability and exhibits an acceptable crispness after microwave cooking.
3 more elements
Dependencies are inferred from the claim text.