Batter mix for frozen food products and method of making
AssigneeBunge Foods Corporation
InventorHenning S. Melvej
Life of this patent
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Abstract
A batter mix for foodstuffs which provides a reconstituted food product having a tender and crisp exterior and a moist interior. A frozen food product comprising a foodstuff coated with the batter mix, like French fries, can be reconstituted by a variety of heat sources, including a microwave oven.
Claims29
A dry batter mix comprising:
- (a) about 1.5% to about 9% by weight of a leavening agent comprising:
- (i) a water-soluble carbonate salt, and
- (ii) a leavening acid, wherein a weight ratio of leavening acid to carbonate salt is about 4 to 1 to about 1 to 1;
- (b) about 5% to about 40% by weight of a starch blend comprising:
- (i) a high amylose starch, and
- (ii) a starch, wherein a weight ratio of starch to high amylose starch is about 5.5 to 1 to about 1 to 1;
- (c) about 1% to about 8% by weight dextrin;
- and
- (d) about 0.1% to about 2% by weight of a food gum;
- wherein the weight percent of dextrin is inversely related to the weight percent of the leavening agent.
A dry batter mix comprising:
- (a) a leavening agent comprising:
- (i) about 0.5% to about 4% by weight of a water-soluble carbonate salt, and
- (ii) about 1% to about 5% of a leavening acid;
- (b) a starch blend comprising:
- (i) about 1.5% to about 6% by weight of a high amylose starch, and
- (ii) about 6.5% to about 30% by weight of a starch, wherein a weight ratio of starch to high amylose starch is about 5.5 to 1 to about 1 to 1;
- (c) about 1% to about 8% by weight dextrin;
- and
- (d) about 0.1% to about 2% by weight of a food gum;
- wherein the weight percent of dextrin is inversely related to the weight percent of the leavening agent.
A frozen food product comprising a foodstuff having a batter coating applied thereon, said batter coating comprising:
- (A) water, and
- (B) a dry batter mix comprising:
- (a) about 1.5% to about 9% by weight of a leavening agent comprising:
- (i) a water-soluble carbonate salt, and
- (ii) a leavening acid, wherein a weight ratio of leavening acid to carbonate salt is about 4 to 1 to about 1 to 1;
- (b) about 5% to about 40% by weight of a starch blend comprising:
- (i) a high amylose starch, and
- (ii) a starch, wherein a weight ratio of starch to high amylose starch is about 5.5 to 1 to about 1 to 1;
- (c) about 1% to about 8% by weight dextrin;
- and
- (d) about 0.1% to about 2% by weight of a food gum;
- wherein the weight percent of dextrin in the dry batter mix is inversely related to the weight percent of the leavening agent.
A method of reconstituting a frozen, precooked food product comprising subjecting the food product to microwave energy for a sufficient time to heat the food product to a palatable temperature, wherein the frozen food product comprises a foodstuff coated with a relatively thin layer of a batter, and wherein the batter comprises:
- (A) water, and
- (B) a dry batter mix comprising:
- (a) about 1.5% to about 9% by weight of a leavening agent comprising:
- (i) a water-soluble carbonate salt, and
- (ii) a leavening acid, wherein a weight ratio of leavening acid to carbonate salt is about 4 to 1 to about 1 to 1;
- (b) about 5% to about 40% by weight of a starch blend comprising:
- (i) a high amylose starch, and
- (ii) a starch, wherein a weight ratio of starch to high amylose starch is about 5.5 to 1 to about 1 to 1;
- (c) about 1% to about 8% by weight dextrin;
- and
- (d) about 0.1% to about 2% by weight of a food gum;
- wherein the weight percent of dextrin in the dry batter mix is inversely related to the weight percent of the leavening agent.
Dependencies are inferred from the claim text.