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AssigneeBoard of Trustees of the University of Arkansas
InventorsYa-Jane Wang, Sarah Purcell
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A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when cooked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the cooked food product.
A dry batter coating composition for a cooked food product to impart the sensorial attributes of a fried food product, said dry batter coating composition comprising:
A process for preparing a batter coating for a cooked food product, said process comprising the steps of:
A process for preparing to a cooked food product having the sensorial attributes of a fried food product, said process comprising the steps of:
Dependencies are inferred from the claim text.