Patent US3843827A successfully refreshed from Google Patents.
US3843827A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for baking foodstuffs
Assignee: General Foods Corp
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Filing: 1972-02-22
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Granted: 1974-10-22
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Expires: 1992-02-22
Abstract
Abstract A process is provided for simulating the texture and appearance of deep fat-frying to foodstuffs without the need for deep fat frying itself. The foodstuff to be baked is first coated with a batter containing specific ingredients, particularly wheat flour. The batter-coated foodstuff is then coated with a dry mixture comprising cereal fines, starch, flour, and fat. The foodstuff is then baked until done. The result is a foodstuff with the texture and appearance of a foodstuff which has been batter-coated and then deep-fat fried.
Inventors
- 👤 C Lee
- 👤 D King
- 👤 E Clausen
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 19:24
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/03; A23P; A23P20/00; A23P20/10; A23P20/12
Claims Analysis
Total Claims: 4
Claim 1
Independent Claim
126 words
A PROCESS FOR IMPARTING TO A COOKED FOODSTUFF THE TEXTURE AND APPEARANCE OF DEEP FAT-FRYING, WHICH COMPRISES, COMBINING RAW EGG AND ABOUT 2 1/2 TO 3 1/2 OUNCES OF MILK OR WATER WITH ABOUT 80 TO 100 GRAMS OF A DRY MIX WHICH COMPRISES, BY WEIGHT OF THE DRY MIX, 60 PERCENT-75 PERCENT WHEAT FLOUR, 7 PERCENT-12 PERCENT SHORTENING, 7 PERCENT-12 PERCENT CORNSTARCH AND 1 1/2 PERCENT-3 PERCENT PREGELATINIZED WAXY MAIZE STARCH; COATING THE FOODSTUFF EVENLY WITH SAID BATTER; UNIFORMLY COATING THE BATTER COATED FOODSTUFF WITH A SECOND DRY MIX WHICH COMPROSES, BY WEIGHT OF THE DRY MIX, 35 PERCENT-50 PERCENT CEREAL FINES, 15 PERCENT-25 PERCENT PREGELATINIZED WAXY MAIZE STARCH, 3 PERCENT-15 PERCENT SHORTENING, AND 10 PERCENT-15 PERCENT WHEAT FLOUR; AND BAKING THE FOODSTUFF UNTIL DONE.
Claim 2
Dependent Claim
126 words
A PROCESS FOR IMPARTING TO A COOKED FOODSTUFF THE TEXTURE AND APPEARANCE OF DEEP FAT-FRYING, WHICH COMPRISES, COMBINING RAW EGG AND ABOUT 2 1/2 TO 3 1/2 OUNCES OF MILK OR WATER WITH ABOUT 80 TO 100 GRAMS OF A DRY MIX WHICH COMPRISES, BY WEIGHT OF THE DRY MIX, 60 PERCENT-75 PERCENT WHEAT FLOUR, 7 PERCENT-12 PERCENT SHORTENING, 7 PERCENT-12 PERCENT CORNSTARCH AND 1 1/2 PERCENT-3 PERCENT PREGELATINIZED WAXY MAIZE STARCH; COATING THE FOODSTUFF EVENLY WITH SAID BATTER; UNIFORMLY COATING THE BATTER COATED FOODSTUFF WITH A SECOND DRY MIX WHICH COMPROSES, BY WEIGHT OF THE DRY MIX, 35 PERCENT-50 PERCENT CEREAL FINES, 15 PERCENT-25 PERCENT PREGELATINIZED WAXY MAIZE STARCH, 3 PERCENT-15 PERCENT SHORTENING, AND 10 PERCENT-15 PERCENT WHEAT FLOUR; AND BAKING THE FOODSTUFF UNTIL DONE.
Claim 3
Dependent Claim
19 words
The process of one where the foodstuff is selected from the group consisting of meat, fowl, fish or vegetable.
Claim 4
Dependent Claim
19 words
The process of one where the foodstuff is selected from the group consisting of meat, fowl, fish or vegetable.
References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1977-10-21 | 1978-04-22 | 1978-10-22 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1981-10-21 | 1982-04-22 | 1982-10-22 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1985-10-21 | 1986-04-22 | 1986-10-22 | $7700.00 | Window Closed / Lapsed |