# US 9,516,885 B2 · Composition and process for baked food products to impart the sensorial attributes of fried food products > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 9,516,885 B2 - Document ID: US9516885B2 - Status: Granted - Kind: B2 - Application number: 14/962,823 - Filed: 2015-12-08 - Published: 2016-03-31 - Granted: 2016-12-13 - Earliest claimed: 2009-04-28 - Assignees: Board of Trustees of the University of Arkansas - Applicants: Board of Trustees of the University of Arkansas - Inventors: Ya-Jane Wang; Sarah Purcell - Web page: https://patentgrep.com/patent/US9516885B2 ## CPC - A21D 10/04: Batters - A23P 20/12: Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00) - A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract 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. ## Claims ### Claim 1 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: an ungelatinized, enzyme-modified starch, having a porous structure plated with a liquid cooking oil in an amount of up to 50% by weight of said enzyme-modified starch. ### Claim 2 (depends on 1) The dry batter coating composition of claim 1 further comprising a flour, a salt, a leavening agent and a gluten. ### Claim 3 (depends on 2) The dry batter coating composition of claim 2 comprising: approximately equal parts by weight of said flour and said plated enzyme-modified starch; and approximately equal parts by weight of said salt, said leavening agent and said gluten. ### Claim 4 (depends on 3) The dry batter coating composition of claim 3 comprising: approximately 49% by weight of said flour; approximately 44% by weight of said plated enzyme-modified starch; approximately 3% by weight of said salt; approximately 2% by weight of said leavening agent; and approximately 2% by weight of said gluten. ### Claim 5 (depends on 1) The dry batter coating composition of claim 1 wherein said liquid cooking oil is a vegetable oil selected from the group consisting of olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, avocado oil, sesame oil, argan oil or rice bran oil. ### Claim 6 (depends on 2) The dry batter coating composition of claim 2 wherein said flour is selected from the group consisting of wheat flour, corn flour, rice flour, or soy flour. ### Claim 7 A process for preparing a batter coating for a cooked food product, said process comprising the steps of: 1) plating a porous, enzyme-modified starch with a liquid cooking oil; 2) mixing said plated, enzyme-modified starch and a flour; and 3) forming said batter coating. ### Claim 8 (depends on 7) The process for preparing said batter coating of claim 7 wherein said step 1) comprises plating said porous, enzyme-midifed starch with said liquid cooking oil in an amount of up to 50% by weight of said enzyme-moified starch. ### Claim 9 (depends on 8) The process for preparing said batter coating of claim 8 comprising the steps of: 1) mixing approximately equal parts by weight of said plated, enzyme-modified starch and said flour; 2) mixing approximately equal parts by weight of a salt, a leavening agent and a gluten; and 3) forming said batter coating. ### Claim 10 (depends on 9) The process for preparing said batter coating of claim 9 wherein said step 2) comprises mixing approximately 49% by weight of said flour and approximately 44% by weight of said plated enzyme-modified starch, and wherein said step 3) further comprises mixing approximately 3% by weight of said salt, approximately 2% by weight of said leavening agent, and approximately 2% by weight of said gluten. ### Claim 11 (depends on 9) The process for preparing said batter coating of claim 9 further comprising the step of hydrating said batter coating with water on a 2:1 wet-to-dry ratio to form a wet batter coating. ### Claim 12 (depends on 7) The process for preparing said batter coating of claim 7 wherein said liquid cooking oil is a vegetable oil selected from the group consisting of olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, avocado oil, sesame oil, argan oil or rice bran oil. ### Claim 13 (depends on 7) The process for preparing said batter coating of claim 7 wherein said flour is selected from the group consisting of wheat flour, corn flour, rice flour, or soy flour. ### Claim 14 A process for preparing to a cooked food product having the sensorial attributes of a fried food product, said process comprising the steps of: (a) coating a food product with a batter coating, wherein said batter coating comprises a mixture of a flour and a porous, ungelatinized, enzyme-modified starch; wherein said enzyme-modified starch is plated with cooking oil in an amount of up to 50% by weight said enzyme-modified starch; and (b) then after step (a), preparing said cooked food product from said coated food product. ### Claim 15 (depends on 14) The process of claim 14 wherein said batter coating further comprises a mixture of salt, a leavening agent and a gluten. ### Claim 16 (depends on 15) The process of claim 15 wherein said batter coating comprises approximately 49% by weight of said flour, approximately 44% by weight of said enzyme-modified starch, approximately 3% by weight of said salt, approximately 2% by weight of said leavening agent, and approximately 2% by weight of said gluten. ### Claim 17 (depends on 15) The process of claim 15 wherein said batter coating is a wet batter coating having a 2:1 wet-to-dry ratio. ### Claim 18 (depends on 14) The process of claim 14 wherein said liquid cooking oil is a vegetable oil selected from the group consisting of olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, avocado oil, sesame oil, argan oil or rice bran oil. ### Claim 19 (depends on 14) The process of claim 14 wherein said food product is selected from the group consisting of beef, pork, lamb, poultry, fish, fruit, cheese or vegetable. ### Claim 20 (depends on 14) The process of claim 14 wherein said step (b) of preparing said cooked food product further comprises the step of steam cooking and/or baking said coated food product to prepare said cooked food product.