Patent US1320029A successfully refreshed from Google Patents.
US4496601A
Expired / Lapsed
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Processing for preparing a coating mix containing a fried component
Assignee: General Foods Corp
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Filing: 1982-11-05
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Granted: 1985-01-29
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Expires: 2002-11-05
Abstract
Abstract Droplets of an aqueous, flour-based batter are deep fat fried in vegetable oil. These particles are used as a component of a coating mix which is designed to impart a fried taste, texture and appearance to baked foodstuffs.
Inventors
- 👤 Joseph M. Rispoli
- 👤 Morris A. Rogers
- 👤 Haig H. Sergenian
- 👤 John S. Swartley
- 👤 Harry Topalian
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 04:11
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/50; A23L13/55; A23L13/57; A23L7/00; A23L7/10; A23L7/157
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
136 words
A process for preparing a dry coating mix which is effective to impart the texture, taste and appearance of deep fat fried foods to baked foodstuffs comprising the steps of: (a) forming an aqueous, flour-based batter containing from 50 to 80% by weight of water, from 5 to 30% by weight of flour and from 5 to 20% by weight of starch; (b) forming the batter into particles having a diameter of from about 1.0 to 2.0 mm; (c) frying said particles in a vegetable oil having a temperature of from about 320° to 440° F.; (d) removing the fried particles from the oil and removing excess oil from the surface of the particles; (e) blending the fried particles with other coating ingredients at a level of from 10 to 50% by weight of the mix.
Claim 2
Dependent Claim
136 words
A process for preparing a dry coating mix which is effective to impart the texture, taste and appearance of deep fat fried foods to baked foodstuffs comprising the steps of: (a) forming an aqueous, flour-based batter containing from 50 to 80% by weight of water, from 5 to 30% by weight of flour and from 5 to 20% by weight of starch; (b) forming the batter into particles having a diameter of from about 1.0 to 2.0 mm; (c) frying said particles in a vegetable oil having a temperature of from about 320° to 440° F.; (d) removing the fried particles from the oil and removing excess oil from the surface of the particles; (e) blending the fried particles with other coating ingredients at a level of from 10 to 50% by weight of the mix.
Claim 3
Dependent Claim
21 words
The process according to claim 1 wherein the batter is formed into particles by processing the liquid batter through a sieve.
Claim 4
Dependent Claim
24 words
The process of claim 1 wherein excess oil is removed from the fried particles by means of an air stream blowing past the particles.
Claim 5
Dependent Claim
17 words
The process of claim 1 wherein the batter contains from 0.1 to 1% by weight of gum.
Claim 6
Dependent Claim
17 words
The process of claim 1 wherein the batter contains from 1 to 10% of fat or oil.
Claim 7
Dependent Claim
11 words
The process of claim 1 wherein the batter contains leavening agent.
Claim 8
Dependent Claim
20 words
The process of claim 1 wherein the coating mix contains from 15 to 35% by weight of the fried particles.
Claim 9
Dependent Claim
19 words
The process of claim 1 wherein the coating mix contains from 17 to 35% by weight of bread crumbs.
Claim 10
Dependent Claim
19 words
The process of claim 8 wherein the coating mix contains from 10 to 30% by weight of starch-containing material.
Claim 11
Dependent Claim
20 words
The process of claim 9 wherein the coating mix contains from 1.5 to 30% by weight of film forming agents.
Claim 12
Dependent Claim
40 words
The process of claim 8 wherein the fried particles have a particle size distribution of at least 40% by weight through a U.S.S. No. 14 sieve with less than 5% by weight being retained on a U.S.S. No. 5 sieve.
Claim 13
Dependent Claim
33 words
The process of claim 11 wherein the fried particles have a moisture content of less than about 5% by weight and a fat and/or oil content of from 12 to 30% by weight.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1988-01-29 | 1988-07-30 | 1989-01-29 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-01-29 | 1992-07-30 | 1993-01-29 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-01-29 | 1996-07-30 | 1997-01-29 | $7700.00 | Window Closed / Lapsed |