US4367242A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Roast poultry coating mix and process
Assignee: General Foods Corp
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Filing: 1981-02-06
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Granted: 1983-01-04
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Expires: 2001-02-06
Abstract
Abstract A roasted chicken coating mix is provided which imparts to a coated and baked poultry, the taste, texture and appearance of a roasted and basted poultry. This mix is of a controlled particle size and contains critical amounts of specific types of gelatin, shortening, dextrin and starch.
Inventors
- 👤 Gary W. Jarvis
- 👤 Stevan A. Angalet
- 👤 William J. Horan
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 08:02
CPC Classifications
A; A23; A23B; A23B4/00; A23B4/10; A23L; A23L13/00; A23L13/50; A23L13/55; A23L13/57; A23P; A23P20/00; A23P20/10; A23P20/11; A23P20/12
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
198 words
A process for producing a baked poultry product having the taste, texture, appearance and juiciness of roasted and basted poultry, including a thin, crisp, non-gritty, golden-brown coating which seals in the juices of the poultry meat, comprising the steps of: moistening the surface of the poultry; coating the moistened poultry with a dry coating mix consisting essentially of 20 to 30% of gelatin having a bloom of 100 to 300, 10 to 40% of powdered shortening having a melting point in the range of 105° F. to 160° F., 10 to 30% of a dextrin having a DE of 5 to 15, 10 to 20% of a pregelatinized starch, and flavorings, said dry coating mix having a particle size wherein from 0 to 5% is retained on a 20 mesh U.S. standard screen, 40 to 60% passes a 20 mesh U.S. standard screen and is retained on a 60 mesh U.S. standard screen, 30 to 50% passes a 60 mesh U.S. standard screen and is retained on a 100 mesh U.S. standard screen, and 0 to 15% passes a 100 mesh U.S. standard screen, all percents being by weight of the dry coating mix; and baking the poultry.
Claim 2
Dependent Claim
198 words
A process for producing a baked poultry product having the taste, texture, appearance and juiciness of roasted and basted poultry, including a thin, crisp, non-gritty, golden-brown coating which seals in the juices of the poultry meat, comprising the steps of: moistening the surface of the poultry; coating the moistened poultry with a dry coating mix consisting essentially of 20 to 30% of gelatin having a bloom of 100 to 300, 10 to 40% of powdered shortening having a melting point in the range of 105° F. to 160° F., 10 to 30% of a dextrin having a DE of 5 to 15, 10 to 20% of a pregelatinized starch, and flavorings, said dry coating mix having a particle size wherein from 0 to 5% is retained on a 20 mesh U.S. standard screen, 40 to 60% passes a 20 mesh U.S. standard screen and is retained on a 60 mesh U.S. standard screen, 30 to 50% passes a 60 mesh U.S. standard screen and is retained on a 100 mesh U.S. standard screen, and 0 to 15% passes a 100 mesh U.S. standard screen, all percents being by weight of the dry coating mix; and baking the poultry.
Claim 3
Dependent Claim
20 words
Process of claim 1 wherein the dry mix contains 20 to 30% of shortening, and 15 to 25% of dextrin.
Claim 4
Dependent Claim
35 words
Process of claim 2 wherein the gelatin has a bloom of 210 to 265, the dextrin has a DE of 9 to 12, and the shortening has a melting point of 125° to 150° F.
Claim 5
Dependent Claim
10 words
Process of claim 2 wherein the poultry is chicken parts.
Claim 6
Dependent Claim
172 words
A dry coating mix for producing a baked poultry product having the taste, texture, appearance and juiciness of roasted and basted poultry including a thin, crisp, non-gritty, golden-brown coating which seals in the juices of the poultry meat, consisting essentially of: from 20 to 30% gelatin having a bloom of 100 to 300; 10to 40% powdered shortening having a melting point in the range of 105° F. to 160° F.; 10 to 30% dextrin with a DE of 5 to 15; 10 to 25% pregelatinized starch; and a flavoring, the dry coating mix having a particle size wherein from 0 to 5% is retained on a 20 mesh U.S. standard screen, 40 to 60% passes a 20 mesh U.S. standard screen and is retained on a 60 mesh U.S. standard screen, 30 to 50% passes a 60 mesh U.S. standard screen and is retained on a 100 mesh U.S. standard screen, and 0 to 15% passes a 100 mesh U.S. standard screen, all percents being by weight of the dry coating mix.
Claim 7
Dependent Claim
172 words
A dry coating mix for producing a baked poultry product having the taste, texture, appearance and juiciness of roasted and basted poultry including a thin, crisp, non-gritty, golden-brown coating which seals in the juices of the poultry meat, consisting essentially of: from 20 to 30% gelatin having a bloom of 100 to 300; 10to 40% powdered shortening having a melting point in the range of 105° F. to 160° F.; 10 to 30% dextrin with a DE of 5 to 15; 10 to 25% pregelatinized starch; and a flavoring, the dry coating mix having a particle size wherein from 0 to 5% is retained on a 20 mesh U.S. standard screen, 40 to 60% passes a 20 mesh U.S. standard screen and is retained on a 60 mesh U.S. standard screen, 30 to 50% passes a 60 mesh U.S. standard screen and is retained on a 100 mesh U.S. standard screen, and 0 to 15% passes a 100 mesh U.S. standard screen, all percents being by weight of the dry coating mix.
Claim 8
Dependent Claim
27 words
Dry mix of claim 5 wherein the shortening is at a level of 20 to 30%, and the dextrin is at a level of 15 to 25%.
Claim 9
Dependent Claim
36 words
Dry mix of claim 5 wherein the gelatin has a bloom of 210 to 265, the dextrin has a DE of 9 to 12, and the shortening has a melting point of 125° to 150° F.
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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) | 1986-01-03 | 1986-07-05 | 1987-01-04 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-01-03 | 1990-07-05 | 1991-01-04 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-01-03 | 1994-07-05 | 1995-01-04 | $7700.00 | Window Closed / Lapsed |