Patent US3040467A successfully refreshed from Google Patents.
US4375484A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Frozen batter and process
Assignee: General Foods Corp
•
Filing: 1981-03-27
•
Granted: 1983-03-01
•
Expires: 2001-03-27
Abstract
Abstract The coating batter composition disclosed preferably comprises a continuous aqueous phase comprising 20 to 85% water, from 3 to 30% flour which has been heat treated under conditions effective to eliminate substantially all viable microorganisms and inactivate enzyme activity, from 1 to 20% starch, from about 0.05 to 5% of a gum, a preservative system and a flavoring system of oleoresins extracted from natural spices; and a discontinuous fat phase comprising from 0.3 to 55% of a fat and from 0.025 to 10% of an emulsifier, the batter composition being effective to provide bacterial stability and prevent substantial sugar formation for at least 14 days at a temperature of 40° F.
Inventors
- 👤 Charleston R. Lee
- 👤 Joseph J. Russo
- 👤 Shirley A. Jeter
- 👤 Thomas P. Sullivan
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 18:26
CPC Classifications
A; A21; A21D; A21D10/00; A21D10/04; A21D10/045; A23; A23P; A23P20/00; A23P20/10; A23P20/12
Claims Analysis
Total Claims: 22
Claim 1
Independent Claim
147 words
An aqueous coating batter composition, said batter being capable of extended storage in the frozen state followed by 40° F. storage for at least 14 days without the formation of sugar or growth of bacteria and said batter containing, all percents being by weight of the batter composition: (a) a continuous aqueous phase comprising from 20 to 85% water, from 3 to 30% flour which has been heat treated under conditions effective to eliminate substantially all viable microorganisms and to inactivate enzyme activity, from 1 to 20% of a starch, an amount of a gum effective to thicken the batter and provide a crisp mixture upon cooking, from 0.02 to 1.0% of food preservatives and from 0.005 to 1.0% of oleoresins extracted from natural spices; and, (b) a discontinuous fat phase comprising from 0.3 to 55% of a fat and from 0.025 to 10% of an emulsifier.
Claim 2
Dependent Claim
147 words
An aqueous coating batter composition, said batter being capable of extended storage in the frozen state followed by 40° F. storage for at least 14 days without the formation of sugar or growth of bacteria and said batter containing, all percents being by weight of the batter composition: (a) a continuous aqueous phase comprising from 20 to 85% water, from 3 to 30% flour which has been heat treated under conditions effective to eliminate substantially all viable microorganisms and to inactivate enzyme activity, from 1 to 20% of a starch, an amount of a gum effective to thicken the batter and provide a crisp mixture upon cooking, from 0.02 to 1.0% of food preservatives and from 0.005 to 1.0% of oleoresins extracted from natural spices; and, (b) a discontinuous fat phase comprising from 0.3 to 55% of a fat and from 0.025 to 10% of an emulsifier.
Claim 3
Dependent Claim
41 words
An aqueous batter composition according to claim 1 wherein the aqueous phase comprises from 60 to 75% water, from 5 to 15% flour, from 5 to 10% starch, from 0.05 to 5.0% gum, and less than about 1% of a sugar.
Claim 4
Dependent Claim
25 words
An aqueous batter composition according to claim 2 comprising from 1 to 10% fat, from 0.05 to 5% emulsifier and from 0.1 to 1.0% gum.
Claim 5
Dependent Claim
19 words
An aqueous batter composition according to claim 3 wherein the fat comprises vegetable oil and the emulsifier comprises lecithin.
Claim 6
Dependent Claim
15 words
An aqueous batter according to claim 4 wherein the starch comprises pregelatinized modified corn starch.
Claim 7
Dependent Claim
42 words
An aqueous batter according to claim 1 wherein the food preservatives are present at a combined weight of from 0.02 to about 0.2% by weight and are selected from the group consisting of methylparaben, butyl hydroxyanisol, propylparaben, potassium sorbate and combinations thereof.
Claim 8
Dependent Claim
26 words
An aqueous batter according to claim 2 wherein the gum is selected from the group consisting of carboxymethylcellulose, hydroxypropyl methylcellulose, alginates, xanthan gum and combinations thereof.
Claim 9
Dependent Claim
19 words
An aqueous batter composition according to claim 1 in frozen form at a temperature of less than 32° F.
Claim 10
Dependent Claim
37 words
An aqueous batter composition according to claim 2 which exhibits a viscosity within the range of from 900 to 23,000 centipoises as measured with a Brookfield viscometer at 40° F. and 20 rpm using a #6 spindle.
Claim 11
Dependent Claim
21 words
An aqueous batter composition according to claim 9 wherein the viscosity is within the range of from 1500 to 4000 centipoises.
Claim 12
Dependent Claim
139 words
A process for preparing an aqueous batter composition according to claim 1 which comprises: blending the fat, the gum and the emulsifier to form a fat blend, at a temperature effective to maintain the fat in the liquid state and the gum in solution; blending the water with the food preservatives for a time and at a temperature effective to dissolve the preservative system to form a preservative solution; blending the fat blend with the preservative solution under conditions of time, temperature and agitation effective to produce an oil-in-water emulsion; blending the flour and starch to form a uniform dry blend; admixing the dry blend with the oil-in-water emulsion maintaining the admixture at a temperature less than the gelatinization temperature of the flour and starch; and homogenizing the batter admixture under conditions effective to produce a smooth liquid batter.
Claim 13
Dependent Claim
16 words
A process according to claim 9 which further comprises metering the batter into containers and freezing.
Claim 14
Dependent Claim
43 words
A process according to claim 9 wherein the aqueous phase of the batter composition comprises from 60 to 75% water, from 5 to 15% flour, from 5 to 10% starch, from 0.1 to 1.0% gum, and less than about 1% of a sugar.
Claim 15
Dependent Claim
26 words
A process according to claim 13 wherein the fat phase of the batter composition comprises from 1 to 10% fat and from 0.05 to 5% emulsifier.
Claim 16
Dependent Claim
17 words
A process according to claim 16 wherein the fat comprises vegetable oil and the emulsifier comprises lecithin.
Claim 17
Dependent Claim
14 words
A process according to claim 13 wherein the starch comprises pregelatinized modified corn starch.
Claim 18
Dependent Claim
40 words
A process according to claim 11 wherein the food preservatives are present at a combined weight of from about 0.02 to about 0.2% and are selected from the group consisting of methylparaben, butyl hydroxyanisol, propylparaben, potassium sorbate and combinations thereof.
Claim 19
Dependent Claim
25 words
A process according to claim 13 wherein the gum is selected from the group consisting of hydroxypropyl methylcellulose, carboxymethylcellulose, alginates, xanthan gum and combinations thereof.
Claim 20
Dependent Claim
19 words
A process according to claim 11 wherein the composition is frozen at a temperature of less than 32° F.
Claim 21
Dependent Claim
37 words
A process according to claim 11 wherein the batter exhibits a viscosity within the range of from 900 to 23,000 centipoises as measured with a Brookfield viscometer at 40° F. and 20 rpm using a #6 spindle.
Claim 22
Dependent Claim
21 words
A process according to claim 20 wherein the batter exhibits a viscosity within the range of from 1500 to 4000 centipoises.
References Cited (Backward Citations)
US2462760A
Cited
US3021220A
Cited
US3340067A
Cited
US3519441A
Cited
US3582350A
Cited
US3620763A
Cited
US3784710A
Cited
US3723137A
Cited
US3956515A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1986-02-28 | 1986-08-30 | 1987-03-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-02-28 | 1990-08-30 | 1991-03-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-02-28 | 1994-08-30 | 1995-03-01 | $7700.00 | Window Closed / Lapsed |