Patent US4356202A successfully refreshed from Google Patents.
US4356202A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Wrap food coating mix and method of using
Assignee: General Foods Inc
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Filing: 1981-10-19
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Granted: 1982-10-26
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Expires: 2001-10-19
Abstract
Abstract The invention comprises a composition in pliable sheet form for wrapping a foodstuff to provide an edible coating and a fried appearance, taste and texture upon baking comprising an intimate admixture of a fat, water and a particulate farinaceous material suspended in a pliable sheet form by a gelatin matrix. The invention also includes a method of baking a foodstuff comprising wrapping said foodstuff in said sheet material and baking the same.
Inventors
- 👤 John M. Todd
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 14:16
CPC Classifications
A; A23; A23L; A23L17/00; A23L17/75; A21; A21D; A21D13/00; A21D13/30; A21D13/31; A23P; A23P20/00; A23P20/20
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
56 words
A coating and wrapping composition in pliable sheet form which upon wrapping a foodstuff and baking provides a fat-fried taste, texture and appearance, comprising an intimate admixture of a fat, water and a particulate farinaceous material suspended in a pliable sheet form by a gelatin matrix, the gelatin having a bloom strength of at least 50.
Claim 2
Dependent Claim
56 words
A coating and wrapping composition in pliable sheet form which upon wrapping a foodstuff and baking provides a fat-fried taste, texture and appearance, comprising an intimate admixture of a fat, water and a particulate farinaceous material suspended in a pliable sheet form by a gelatin matrix, the gelatin having a bloom strength of at least 50.
Claim 3
Dependent Claim
51 words
The composition of claim 1 wherein said sheet contains from 0.5 to 40% gelatin by weight of the composition, from 25 to 75% farinaceous material by weight of the composition, from 2 to 30% fat by weight of the composition and from 10% to 70% water by weight of the composition.
Claim 4
Dependent Claim
28 words
The composition of claim 2 wherein said sheet contains from 1 to 20% gelatin, 30 to 55% farinaceous material, 5 to 25% fat and 15 to 40% water.
Claim 5
Dependent Claim
28 words
The composition of claims 2 or 3 wherein said particulate farinaceous material is chosen from the group consisting of flours, cereal fines, breadings, pastry crumbs and combinations thereof.
Claim 6
Dependent Claim
21 words
The composition of claims 2 or 3 wherein said sheet has a thickness of from 0.5 mm to about 5 mm.
Claim 7
Dependent Claim
41 words
The composition of claims 2 or 3 additionally containing an A W lowering agent in an amount sufficient to stabilize the said composition against microbiological contamination in the presence of 30% to 50% moisture based on the weight of the composition.
Claim 8
Dependent Claim
10 words
The composition of claims 2 or 3 in refrigerated form.
Claim 9
Dependent Claim
10 words
The composition of claims 2 or 3 in frozen form.
Claim 10
Dependent Claim
12 words
The composition of claims 2 or 3 additionally containing a gelling agent.
Claim 11
Independent Claim
37 words
A method for forming the composition of claims 2 or 3 comprising mixing said particulate farinaceous material with a hot aqueous suspension of a fat and gelatin; molding said suspension mixture into sheets; and cooling said sheets.
Claim 12
Dependent Claim
27 words
A foodstuff to be baked wrapped with the sheet composition of claims 2 or 3 to impart to said baked foodstuff a fried appearance, taste and texture.
Claim 13
Independent Claim
139 words
A method of baking a foodstuff to impart thereto a fried appearance, taste and texture comprising: enveloping said foodstuff in an edible coating and wrapping composition in a pliable sheet form said composition comprising an intimate admixture of a fat, water and particulate materials suspended in said pliable sheet form by a gelatin matrix said composition comprising from 0.5 to 40% gelatin by weight of the composition, said gelatin having a bloom strength of 50 or greater, from 25 to 75% farinaceous material by weight of the composition, from 2 to 30% fat by weight of the composition, and from 10 to 70% water by weight of the composition; and baking said enveloped foodstuff for a time sufficient to cook said foodstuff and melt said gelatin and fat and impart to said foodstuff a fat-fried taste, texture and appearance.
Claim 14
Independent Claim
139 words
A method of baking a foodstuff to impart thereto a fried appearance, taste and texture comprising: enveloping said foodstuff in an edible coating and wrapping composition in a pliable sheet form said composition comprising an intimate admixture of a fat, water and particulate materials suspended in said pliable sheet form by a gelatin matrix said composition comprising from 0.5 to 40% gelatin by weight of the composition, said gelatin having a bloom strength of 50 or greater, from 25 to 75% farinaceous material by weight of the composition, from 2 to 30% fat by weight of the composition, and from 10 to 70% water by weight of the composition; and baking said enveloped foodstuff for a time sufficient to cook said foodstuff and melt said gelatin and fat and impart to said foodstuff a fat-fried taste, texture and appearance.
Claim 15
Dependent Claim
32 words
The method of claim 12 wherein said edible coating and wrapping composition contains from 1 to 20% gelatin, 30 to 55% farinaceous material, 5 to 25% fat and 15 to 40% water.
Claim 16
Dependent Claim
26 words
The method of claim 12 wherein said particulate farinaceous material is chosen from the group consisting of flours, cereal fines, breadings, pastry crumbs and combinations thereof.
Claim 17
Dependent Claim
24 words
The method of claim 12 wherein said edible coating and wrapping composition sheet has a thickness of from 0.5 mm to about 5 mm.
Claim 18
Dependent Claim
46 words
The method of claim 12 wherein said edible coating and wrapping composition additionally contains an A W lowering agent in an amount sufficient to stabilize the said composition against microbiological contamination in the presence of 30% to 50% moisture based on the weight of the composition.
Claim 19
Dependent Claim
17 words
The method of claim 12 wherein said edible coating and wrapping composition additionally contains a gelling agent.
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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) | 1985-10-25 | 1986-04-26 | 1986-10-26 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-10-25 | 1990-04-26 | 1990-10-26 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-10-25 | 1994-04-26 | 1994-10-26 | $7700.00 | Window Closed / Lapsed |