Patent US3607393A successfully refreshed from Google Patents.
US3607393A
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Method of preparing a food batter starch
Assignee: Unilever Bestfoods North America
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Filing: 1967-12-21
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Granted: 1971-09-21
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Expires: 1987-12-21
Abstract
Abstract Method of preparing a starch useful as a batter mix to prepare breaded, deep-fried foods. Particularly covers a method of preparing a batter starch by treating an acidic aqueous slurry of raw starch with a mixture of hypohalogenous acid and halogen, followed by treatment with an oxidizing agent. In a preferred embodiment an alkali metal hypohalite such as sodium hypochlorite is the treatment agent in the first step and the oxidizing agent is hydrogen peroxide. The resultant starch when used as a batter mix results in a fried batter coating displaying a high degree of adhesion and cohesion.
Inventors
- 👤 Ronald R Gabel
- 👤 Robert M Hamilton
- 👤 Wayne E Dudacek
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 20:06
CPC Classifications
C; C08; C08B; C08B31/00; C08B31/18; A; A23; A23P; A23P20/00; A23P20/10; A23P20/12; C08B30/00; C08B30/12
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
12 words
The method of claim 1 wherein said oxidizing agent is hydrogen peroxide.
Claim 2
Dependent Claim
21 words
The method of claim 1 wherein the temperature is maintained within the range of about 20* C. to about 60* C.
Claim 3
Dependent Claim
27 words
The method of claim 1 wherein the several steps are carried out within a period of time ranging from about a few seconds to about 5 hours.
Claim 4
Dependent Claim
13 words
The batter starch product prepared in accordance with the method of claim 37.
Claim 5
Dependent Claim
38 words
The method of claim 1 wherein, subsequent to the addition of the oxidizing agent, the pH of the slurry is adjusted to a value within the range of about 5 to about 7, by the addition of base.
Claim 6
Dependent Claim
30 words
The method of claim 1 wherein the sodium hypochlorite is generated in situ by the addition of sodium chloride followed by subjecting the resulting aqueous slurry to an electrical current.
Claim 7
Independent Claim
115 words
The method of preparing a batter starch useful in the preparation of breaded deep-fried foods which comprises the steps of forming an aqueous slurry of starch contaminant 10-40 percent starch solids, adjusting the pH of said slurry within a range of from about 2 to about 6, adding sodium hypochlorite to said acidic starch slurry over a period of time ranging from about 1 to about 120 minutes, holding said sodium hypochlorite-treated starch slurry for a few seconds up to 120 minutes at a temperature ranging from about 20 to about 60* C., and adding at least a neutralizing amount of hydrogen peroxide to neutralize the excess chlorine released during said sodium hypochlorite treatment step.
Claim 8
Dependent Claim
16 words
The method of claim 8 wherein less than a neutralizing amount of hydrogen peroxide is added.
Claim 9
Dependent Claim
22 words
The method of claim 8 wherein an excess of hydrogen peroxide is added over that amount necessary to neutralize the chlorine released.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1974-09-20 | 1975-03-22 | 1975-09-21 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1978-09-20 | 1979-03-22 | 1979-09-21 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1982-09-20 | 1983-03-22 | 1983-09-21 | $7700.00 | Window Closed / Lapsed |