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US 5,104,669 AGranted
Microwaveable flour-starched based food product
OwnerMark Wolke, Michael Zakininventors
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OwnerMark Wolke, Michael Zakininventors
Estimating the term…
The present invention is directed to a flour-starch mixture that is capable of being converted into a flour-starch based food product that heats evenly from a frozen condition, when exposed to microwave energy. Optionally, the flour-starch based food product of this present invention is combined with a microwave susceptor to obtain enhanced crisping on the outside. The flour-starch based food product of the present invention is made from a flour-starch mixture comprising from about 85% to about 35% by weight flour, from about 15% to about 60% by weight high amylose starch, and from about 0.25% to about 5% by weight high amylopectin starch. The flour-starch based food product of the present invention is particularly useful in preparing consumer oriented microwaveable food products, where features such as palatability, even heating and even crisping are desired.
A flour-starch mixture comprising in admixture from about 85% to about 35% by weight flour, from about 15% to about 60% by weight of high amylose starch, and from about 0.25% to about 5% by weight of high amylopectin starch.
A method for preparing a flour-starch mixture comprising:
A method for preparing a flour-starch based food product comprising the steps of:
A flour-starch mixture comprising from about 85% to about 35% by weight flour and from about 15% to about 65% by weight starch wherein the ratio of amylose to amylopectin in said starch is from about 0.58:1 to about 0.9:1.
Dependencies are inferred from the claim text.