Patent US4188410A successfully refreshed from Google Patents.
US4188410A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Foam frying
Assignee: General Foods Corp
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Filing: 1978-06-29
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Granted: 1980-02-12
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Expires: 1998-06-29
Abstract
Abstract A method for frying comestibles comprising frying the comestible in a frying medium containing an oil or fat and an amount of an emulsifier effective to foam the oil or fat during frying. The emulsifiers can be added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.
Inventors
- 👤 Joseph M. Rispoli
- 👤 Morris A. Rogers
- 👤 Rex J. Sims
- 👤 Reuben H. Waitman, Sr.
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 12:02
CPC Classifications
A; A23; A23D; A23D9/00; A23D9/007; A23D9/013; A23L; A23L5/00; A23L5/10; A23L5/11
Claims Analysis
Total Claims: 29
Claim 1
Independent Claim
93 words
A method for frying comestibles which comprises: frying a comestible in a frying medium which comprises an oil or fat and an amount of an emulsifier effective to foam said oil or fat during frying, wherein the amount of fat or oil and emulsifier is effective to foam said fat or oil at a level sufficient to cook said comestible in the foaming frying medium and create an artificially high level of heat transfer medium, said level of foam creating at least a 25% increase in the height of the fat or oil.
Claim 2
Independent Claim
93 words
A method for frying comestibles which comprises: frying a comestible in a frying medium which comprises an oil or fat and an amount of an emulsifier effective to foam said oil or fat during frying, wherein the amount of fat or oil and emulsifier is effective to foam said fat or oil at a level sufficient to cook said comestible in the foaming frying medium and create an artificially high level of heat transfer medium, said level of foam creating at least a 25% increase in the height of the fat or oil.
Claim 3
Dependent Claim
38 words
Method of claim 1 wherein the emulsifier is selected from the group consisting of lecithin, the citric acid ester of mono and diglycerides, phosphated mono and diglycerides, sodium stearyl fumarate and sodium sulfo-acetate derivatives of mono and diglycerides.
Claim 4
Dependent Claim
28 words
Method of claim 1 wherein the emulsifier is lecithin and the effective amount of lecithin is from about 3 to 35% by weight of the fat or oil.
Claim 5
Dependent Claim
23 words
Method of claim 3 wherein the effective amount of lecithin is from about 4 to 10% by weight of the fat or oil.
Claim 6
Dependent Claim
31 words
Method of claims 2 or 3 wherein the emulsifier is added to the frying medium as part of a dry coating mix which is coated onto the comestible prior to frying.
Claim 7
Dependent Claim
32 words
Method of claim 5 wherein the emulsifier is lecithin which is added to the dry coating mix at a level of about 3 to 35% by weight of the dry coating mix.
Claim 8
Dependent Claim
24 words
Method of claim 5 wherein the dry coating mix is first mixed with a liquid to form a batter prior to coating the comestible.
Claim 9
Dependent Claim
19 words
Method of claims 2 or 3 wherein the emulsifier is incorporated in the fat or oil prior to frying.
Claim 10
Dependent Claim
36 words
Method of claims 2 or 3 wherein the amount of fat or oil is sufficient to provide a height of oil or fat on the cooking surface within the range of about 0.4 to 15 mm.
Claim 11
Dependent Claim
30 words
Method of claims 2 or 3 wherein the level of foam is at least about 50% of the height of the comestible for a major portion of the frying time.
Claim 12
Dependent Claim
22 words
Method of claims 2 or 3 wherein the comestible is fried at temperatures within the range of about 260° to 400° F.
Claim 13
Dependent Claim
22 words
Method of claims 2 or 3 wherein the level of moisture in the comestible is sufficient to create the desired foaming action.
Claim 14
Dependent Claim
38 words
Method of claims 1 or 2 further comprising: prior to frying, boiling the comestible in an oil or fat/water mixture, wherein sufficient water is vaporized during boiling to allow the oil or fat to subsequently foam during frying.
Claim 15
Dependent Claim
30 words
Method of claims 2 or 3 wherein the foaming of the fat or oil during frying creates at last an 8-fold increase in the height of the fat or oil.
Claim 16
Dependent Claim
108 words
A dry coating mix for coating comestibles prior to frying in fat or oil comprising an amount of an emulsifier effective to foam said fat or oil and create at least a 25% increase in the height of the fat or oil when the comestible is coated with the dry coating mix and fried, and wherein the amount of fat or oil and emulsifier present when the comestible is coated with the dry coating mix and fried is effective to foam said fat or oil at a level sufficient to cook said comestible in the foaming frying medium and create an artificially high level of heat transfer medium.
Claim 17
Dependent Claim
108 words
A dry coating mix for coating comestibles prior to frying in fat or oil comprising an amount of an emulsifier effective to foam said fat or oil and create at least a 25% increase in the height of the fat or oil when the comestible is coated with the dry coating mix and fried, and wherein the amount of fat or oil and emulsifier present when the comestible is coated with the dry coating mix and fried is effective to foam said fat or oil at a level sufficient to cook said comestible in the foaming frying medium and create an artificially high level of heat transfer medium.
Claim 18
Dependent Claim
39 words
Dry mix of claim 15 wherein the emulsifier is selected from the group consisting of lecithin, the citric acid ester of mono and diglycerides, phosphated mono and diglycerides, sodium stearyl fumarate and sodium sulfo-acetate derivatives of mono and diglycerides.
Claim 19
Dependent Claim
31 words
Dry mix of claim 16 wherein the emulsifier is lecithin and the amount of emulsifier is within the range of about 3 to 35% by weight of the dry coating mix.
Claim 20
Dependent Claim
26 words
Dry mix of claim 17 wherein the amount of emulsifier is within the range of about 4 to 10% by weight of the dry coating mix.
Claim 21
Dependent Claim
10 words
Dry mix of claim 18 further comprising flour and seasonings.
Claim 22
Dependent Claim
15 words
Dry mix of claim 19 further comprising protein, a fat or oil, and bulking agents.
Claim 23
Dependent Claim
28 words
Dry mix of claims 16 or 19 wherein the dry mix is coated onto the comestible after mixing the dry mix with a liquid to form a batter.
Claim 24
Dependent Claim
100 words
A frying composition for frying comestibles in a fat or oil comprising: an amount of an emulsifier effective to foam the fat or oil and create at least a 25% increase in the height of the fat or oil when the comestible is fried in the fat or oil containing the frying composition, and wherein the amount of fat or oil and emulsifier present when the comestible is fried is effective to foam said fat or oil at a level sufficient to cook said comestible in the foaming frying medium and create an artificially high level of heat transfer medium.
Claim 25
Dependent Claim
100 words
A frying composition for frying comestibles in a fat or oil comprising: an amount of an emulsifier effective to foam the fat or oil and create at least a 25% increase in the height of the fat or oil when the comestible is fried in the fat or oil containing the frying composition, and wherein the amount of fat or oil and emulsifier present when the comestible is fried is effective to foam said fat or oil at a level sufficient to cook said comestible in the foaming frying medium and create an artificially high level of heat transfer medium.
Claim 26
Dependent Claim
39 words
Frying composition of claim 22 wherein the emulsifier is selected from the group consisting of lecithin, the citric acid ester of mono and diglycerides, phosphated mono and diglycerides, sodium stearyl fumarate and sodium sulfo-acetate derivatives of mono and diglycerides.
Claim 27
Dependent Claim
31 words
Frying composition of claim 23 wherein the emulsifier is lecithin and the amount of emulsifier is within the range of about 3 to 35% by weight of the fat or oil.
Claim 28
Dependent Claim
26 words
Frying composition of claim 24 wherein the amount of emulsifier is within the range of about 4 to 10% by weight of the fat or oil.
Claim 29
Dependent Claim
15 words
Frying composition of claims 22, 23, 24 or 25 further comprising a fat or oil.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1983-02-11 | 1983-08-13 | 1984-02-12 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1987-02-11 | 1987-08-13 | 1988-02-12 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1991-02-11 | 1991-08-13 | 1992-02-12 | $7700.00 | Window Closed / Lapsed |