US4218485A — Process for preparing a baked coated comestible

Claim 1

Independent Claim 136 words

Process for imparting a baked coated comestible with the taste, texture and appearance of a fried coated comestible comprising: moistening the surface of a comestible; coating said comestible with a dry coating composition consisting essentially of 67-80% of a farinaceous material, the farinaceous material containing 5-75% of bread crumbs consisting essentially of wheat flour, yeast and salt and having an elongated, porous and striated shape and structure and 5-75% of a flour containing 5-70% of a corn flour and 5-70% of a rice flour, and 6-22% of a binding agent, the binding agent containing 3-19% of a starch and 3-19% of a dextrin having a DE within the range of 5-50, all percentages being by weight of the total dry coating composition; and baking said coated comestible on a surface coated with a oil or fat.

Claim 2

Dependent Claim 136 words

Process for imparting a baked coated comestible with the taste, texture and appearance of a fried coated comestible comprising: moistening the surface of a comestible; coating said comestible with a dry coating composition consisting essentially of 67-80% of a farinaceous material, the farinaceous material containing 5-75% of bread crumbs consisting essentially of wheat flour, yeast and salt and having an elongated, porous and striated shape and structure and 5-75% of a flour containing 5-70% of a corn flour and 5-70% of a rice flour, and 6-22% of a binding agent, the binding agent containing 3-19% of a starch and 3-19% of a dextrin having a DE within the range of 5-50, all percentages being by weight of the total dry coating composition; and baking said coated comestible on a surface coated with a oil or fat.

Claim 3

Dependent Claim 19 words

Process of claim 1 wherein said dry coating composition further contains 7-25% of residual ingredients comprising flavor and color.

Claim 4

Dependent Claim 24 words

Process of claim 2 wherein the farinaceous material contains 10-30% of a corn flour, 8-20% of a rice flour and 30-45% of bread crumbs.

Claim 5

Dependent Claim 34 words

Process of claim 3 wherein said residual ingredients contain 7-15% of salt, up to 5% of lecithin, up to 5% of seasonings, up to 0.5% of preservatives and up to 5% of coloring blends.

Claim 6

Dependent Claim 12 words

Process of claim 3 wherein the starch is a pregelatinized modified starch.

Claim 7

Dependent Claim 28 words

Process of claim 1 wherein the bread crumbs have a particle size wherein at least 98% by weight of the crumbs pass through a U.S.S. 20 mesh screen.

Claim 8

Dependent Claim 28 words

Process of claim 6 wherein the bread crumbs have a particle size wherein at least 98% by weight of the crumbs pass through a U.S.S. 40 mesh screen.

Claim 9

Dependent Claim 122 words

A dry coating composition, which, when coated onto a moistened comestible and then baked on a surface coated with a oil or fat imparts the resultant comestible with the taste texture and appearance of a fried coated comestible consisting essentially of: 67-80% of a farinaceous material, the farinaceous material containing 5-75% of bread crumbs consisting essentially of wheat flour, yeast and salt, and having an elongated, porous and striated shape and structure and 5-75% of a flour containing 5-70% of a corn flour and; and 6-22% of a binding agent, the binding agent containing 3-19% of a starch and 3-19% of a dextrin having a DE within the range of 5-50, all percentages being by weight of the total dry coating composition.

Claim 10

Dependent Claim 122 words

A dry coating composition, which, when coated onto a moistened comestible and then baked on a surface coated with a oil or fat imparts the resultant comestible with the taste texture and appearance of a fried coated comestible consisting essentially of: 67-80% of a farinaceous material, the farinaceous material containing 5-75% of bread crumbs consisting essentially of wheat flour, yeast and salt, and having an elongated, porous and striated shape and structure and 5-75% of a flour containing 5-70% of a corn flour and; and 6-22% of a binding agent, the binding agent containing 3-19% of a starch and 3-19% of a dextrin having a DE within the range of 5-50, all percentages being by weight of the total dry coating composition.

Claim 11

Dependent Claim 19 words

Composition of claim 8 wherein said dry coating composition further contains 7-25% of residual ingredients comprising flavor and color.

Claim 12

Dependent Claim 25 words

Composition of claim 9 wherein the farinaceous material contains 10-30% of a corn flour, 8-20% of a rice flour and 30-45% of a bread crumbs.

Claim 13

Dependent Claim 34 words

Composition of claim 10 wherein said residual ingredients contain 7-15% of salt, up to 5% of lecithin, up to 5% of seasonings, up to 0.5% of preservatives and up to 5% of coloring blends.

Claim 14

Dependent Claim 11 words

Composition of claim 10 wherein the starch is pregelatinized modified starch.

Claim 15

Dependent Claim 28 words

Composition of claim 8 wherein the bread crumbs have a particle size wherein at least 98% by weight of the crumbs pass through a U.S.S. 20 mesh screen.

Claim 16

Dependent Claim 28 words

Composition of claim 13 wherein the bread crumbs have a particle size wherein at least 98% by weight of the crumbs pass through a U.S.S. 40 mesh screen.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1983-08-19	1984-02-18	1984-08-19	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1987-08-19	1988-02-18	1988-08-19	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	1991-08-19	1992-02-18	1992-08-19	$7700.00	Window Closed / Lapsed

Process for preparing a baked coated comestible

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