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US4529607A
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US
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Process for coating foodstuff with batter containing high amylose flour for microwave cooking
Assignee: Ingredion Inc
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Filing: 1984-06-28
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Granted: 1985-07-16
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Expires: 2004-06-28
Abstract
Abstract Frozen pre-fried convenience foodstuffs characterized by improved crispness are produced after foodstuffs coated with batter containing an effective amount of high amylose flour are partially cooked in hot fat or cooking oil, and subsequently cooked to completion by means of microwaving.
Inventors
- 👤 Julianne M. Lenchin
- 👤 Harvey Bell
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-25 00:40
CPC Classifications
A; A23; A23L; A23L13/00; A23L13/50; A23L13/55; A23L13/57; A23P; A23P20/00; A23P20/10; A23P20/12; A23P20/20; A23P20/25; A23P2020/251
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
125 words
In a process for preparing a batter coated, pre-fried microwaveable foodstuff comprising: (a) adding an effective amount of water to a farinaceous-based batter mix comprising a farinaceous material selected from the group consisting of starch, flour other than high amylose flour, and mixtures thereof, to form an aqueous batter slurry; (b) applying said batter slurry to a foodstuff; and (c) partially cooking the batter coated foodstuff in hot fat or cooking oil; wherein the improvement comprises adding about 50 to 80 percent, based on batter mix solids, of a high amylose flour containing at least 50% amylose, based on the starch content of said high amylose flour, to said batter mix, whereby said batter coated, pre-fried foodstuff possesses improved crispness after subjecting to microwave cooking.
Claim 2
Dependent Claim
125 words
In a process for preparing a batter coated, pre-fried microwaveable foodstuff comprising: (a) adding an effective amount of water to a farinaceous-based batter mix comprising a farinaceous material selected from the group consisting of starch, flour other than high amylose flour, and mixtures thereof, to form an aqueous batter slurry; (b) applying said batter slurry to a foodstuff; and (c) partially cooking the batter coated foodstuff in hot fat or cooking oil; wherein the improvement comprises adding about 50 to 80 percent, based on batter mix solids, of a high amylose flour containing at least 50% amylose, based on the starch content of said high amylose flour, to said batter mix, whereby said batter coated, pre-fried foodstuff possesses improved crispness after subjecting to microwave cooking.
Claim 3
Dependent Claim
14 words
The process of claim 1, wherein said high amylose flour contains about 70% amylose.
Claim 4
Dependent Claim
22 words
The process of claim 1, wherein said high amylose flour is a modified or unmodified high amylose corn flour or mixtures thereof.
Claim 5
Dependent Claim
21 words
The process of claim 3, wherein said modified high amylose flour is an acid converted dextrin of high amylose corn flour.
Claim 6
Dependent Claim
34 words
The process of claim 4, wherein said high amylose flour is a mixture of about 4 to 6 parts unmodified high amylose flour and 1 part acid converted dextrin of high amylose corn flour.
Claim 7
Dependent Claim
18 words
The process of claim 5, wherein said mixture is about 5 parts unmodified flour and 1 part dextrin.
Claim 8
Dependent Claim
15 words
The process of claim 1, wherein about 60 to 70% high amylose flour is added.
Claim 9
Dependent Claim
22 words
The process of claim 1, further comprising the steps of freezing said partially cooked foodstuff and cooking said frozen foodstuff by microwaving.
Claim 10
Dependent Claim
12 words
The process of claim 1, wherein said foodstuff is fish or poultry.
Claim 11
Dependent Claim
22 words
The process of claim 1, further comprising the step of applying a breading to said batter coated foodstuff prior to partially cooking.
Claim 12
Dependent Claim
9 words
The foodstuff produced by the process of claim 8.
References Cited (Backward Citations)
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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) | 1988-07-15 | 1989-01-14 | 1989-07-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1992-07-15 | 1993-01-14 | 1993-07-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1996-07-15 | 1997-01-14 | 1997-07-16 | $7700.00 | Window Closed / Lapsed |