Rice composition for coating foods
OwnerTravis Richardinventor
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Abstract
A food coating composition which is manufactured from so-called fragrant or scented rices, which are also known as “aromatic rices,” and which derive their distinct aroma and flavor primarily from a potent aroma component, 2-acetyl-1-pyrroline. The food coating composition is manufactured by grinding a fragrant rice having a 2-acetyl-1-pyrroline concentration of at least 40 ppb by weight to a predetermined particle size at a predetermined temperature. The resulting food coating composition provides excellent and uniform adherence to the food product, as well as improved crispness. Moreover, the resulting food coating composition provides a unique and distinct aroma and taste which is derived from the 2-acetyl-1-pyrroline.
Claims6
A process for preparing a proteinaceous food comprising the steps of:
- (a) moistening a proteinaceous food;
- (b) coating the moistened proteinaceous food with a dry mix composition, said composition comprising a fragrant rice which is ground into particles at a temperature between 19° F. and below 121° F., and then mixed at a temperature between 19° F. and below 111° F., said particles having a particle size which is retained on a 120 mesh U.S. Standard Screen after passing through a 20 mesh U.S. Standard Screen;
- and
- (c) cooking said proteinaceous food.
Dependencies are inferred from the claim text.