Process for breading food

Claim 2

A process for preparing breaded foods comprising applying a fat emulsion batter to a core comestible, thereafter breading the batter coated comestible, and thereafter overcoating the breaded comestible with an aqueous solution of egg white having at least about 5% egg white whereby food is oven bakeable while maintaining the characteristics of a fat fried food, said batter including from about 0.5% to about 15% based on the total weight of the emulsion of an emulsion stabilizer, and from about 30% to about 80% of a fat which is liquid at room temperature.

Claim 3

The process of claim 1 in which said fat constitutes from about 60% to about 70% of said emulsion.

Claim 4

The process of claim 1 in which said emulsion stabilizer is a member selected from the class consisting of proteinaceous and starchy substances.

Claim 5

The process of claim 1 in which said emulsion stabilizer is a member selected from the class of egg white solids, undenatured whey protein concentrate, undenatured lactalbumin, vital wheat gluten, wheat protein concentrate pregelatinized starches and combinations thereof.

Claim 6

The process of claim 4 in which said emulsion stabilizer is egg white solids present in an amount of from about 1% to about 10% of the total weight of the emulsion.

Claim 7

The process of claim 1 in which said fat is a vegetable oil.

Claim 8

The process of claim 6 in which said vegetable oil is a member selected from the class consisting of soybean oil, cottonseed oil, peanut oil, sunflower oil, safflower oil, corn oil and palm oil.

Claim 9

The process of claim 1 in which said comestible is a member selected from the class consisting of meat, poultry, seafood, fish, cheese, vegetables and fruit food items.

Claim 10

The process of claim 1 in which said core comestible is a member selected from the class consisting of chicken parts, meat and chicken patties, fish sticks and fillets, cheese cubes and sticks, mushroom pieces, onion rings, green pepper rings, zucchini slices and spears, cauliflower florets, and fruit pieces.

Claim 11

The process of claim 1 in which said core comestible prior to application of batter is a member selected from the class of a room temperature food, a frozen food and a refrigerated food.

Claim 12

The process of claim 1 in which the combined weight of the batter, breading and overcoating is from about 25% to about 65% of the total weight of the final breaded food.

Claim 13

The process of claim 11 in which said combined weight is from about 25% to about 40%, said core comestible having a single coating of batter and breading.

Claim 14

The process of claim 11 in which said combined weight is from about 50% to about 65%, said core comestible having a double coating of batter and breading prior to overcoating.

Claim 15

A process for preparing a breaded food comprising applying a batter to a core comestible, said batter including an emulsion of from about 30% to about 80% by weight of an oil which is a liquid at room temperature, from about 0.5% to about 15% of a proteinaceous or starchy emulsion stabilizer and the remainder water, applying breading to the batter coated comestible, and applying an overcoating of an aqueous solution of egg white having from about 5% to about 15% of egg white solids, the total coating on said core comestible being from about 25% to about 65% of the final food, said final food upon oven baking having the appearance, mouth-feel and physicomechanical properties of a fat fried breaded food.

Claim 16

A process for preparing a breaded food comprising applying a batter to a core comestible, said batter including an emulsion of from about 30% to about 80% by weight of an oil which is a liquid at room temperature, from about 0.5% to about 15% of a proteinaceous or starchy emulsion stabilizer and the remainder water, applying breading to the batter coated comestible, and applying an overcoating of an aqueous solution of egg white having from about 5% to about 15% of egg white solids, the total coating on said core comestible being from about 25% to about 65% of the final food, said final food upon oven baking having the appearance, mouth-feel and physicomechanical properties of a fat fried breaded food.

Claim 17

The process of claim 14 in which the final product is frozen and packaged.

Claim 18

The process of claim 14 in which said oil is present in said emulsion in an amount of from about 60% to about 70%.

Claim 19

The process of claim 14 in which the final product is packaged and frozen.