US4640837A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Coating composition for microwave cooking
Assignee: General Foods Corp
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Filing: 1985-10-15
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Granted: 1987-02-03
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Expires: 2005-10-15
Abstract
Abstract A coating composition for imparting a crisp, golden-brown surface to foodstuffs cooked in a microwave comprising a bread crumb/oil blend in amounts up to 66% by weight of the composition, maltodextrin, soy protein concentrate and pre-gelatinized starch. The bread crumbs and oil are first baked at 260° F. for 15 minutes, followed by the addition of the maltodextrin, soy protein concentrate, and pre-gelatinized starch. The combination is then mixed until a uniform blend is achieved.
Inventors
- 👤 Edward C. Coleman
- 👤 Jeffrey D. Wagner
- 👤 Donna J. Ballard
- 👤 Catharine E. Stone
- 👤 Nancy A. Swallow
- 👤 Nancy L. Carey
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 12:25
CPC Classifications
A; A23; A23L; A23L7/00; A23L7/10; A23L7/157
Claims Analysis
Total Claims: 21
Claim 1
Independent Claim
136 words
A food coating composition for imparting a crisp, golden-brown surface to foodstuff cooked in a microwave appliance comprising: a blend of bread crumbs and oil wherein the amount of bread crumbs in the blend ranges from 66 to 76% by weight of the blend and the amount of oil in the blend ranges from 24 to 34% by weight of the blend; and the amount of bread crumb/oil blend in the composition ranges from 40 to 90% by weight; dextrin in amounts ranging from 5 to 20% by weight of the composition; pre-gelatinized starch in amounts ranging from 5 to 20% by weight of the composition; and soy protein concentrate in amounts ranging from 2 to 20% by weight of the composition, said composition having a total oil content ranging from 15 to 24% by weight.
Claim 2
Dependent Claim
136 words
A food coating composition for imparting a crisp, golden-brown surface to foodstuff cooked in a microwave appliance comprising: a blend of bread crumbs and oil wherein the amount of bread crumbs in the blend ranges from 66 to 76% by weight of the blend and the amount of oil in the blend ranges from 24 to 34% by weight of the blend; and the amount of bread crumb/oil blend in the composition ranges from 40 to 90% by weight; dextrin in amounts ranging from 5 to 20% by weight of the composition; pre-gelatinized starch in amounts ranging from 5 to 20% by weight of the composition; and soy protein concentrate in amounts ranging from 2 to 20% by weight of the composition, said composition having a total oil content ranging from 15 to 24% by weight.
Claim 3
Dependent Claim
25 words
A food coating composition according to claim 1 wherein the amount of bread crumbs/oil blend in the composition range from 60 to 70% by weight.
Claim 4
Dependent Claim
21 words
A food coating composition according to claim 2 wherein the amount of bread crumbs/oil blend in the composition is about 66%.
Claim 5
Dependent Claim
23 words
A food coating composition according to claim 1 wherein the amount of dextrin ranges from 8 to 12% by weight of the composition.
Claim 6
Dependent Claim
21 words
A food coating composition according to claim 1 wherein the amount of pre-gelatinized starch ranges from 9 to 13% by weight.
Claim 7
Dependent Claim
22 words
A food coating composition according to claim 1 wherein the amount of soy protein concentrate ranges from 3 to 6% by weight.
Claim 8
Dependent Claim
23 words
A food coating composition according to claim 1 wherein the amount of oil in the composition ranges from 17 to 21% by weight.
Claim 9
Dependent Claim
145 words
A process for preparing a coating composition which imparts a crisp, golden-brown surface on foods cooked in a microwave appliance comprising: (a) contacting bread crumbs with oil and mixing to form a uniform blend wherein the amount of bread crumbs in the blend ranges from 66 to 76% by weight of the blend and the amount of oil in the blend ranges from 24 to 34% by weight of the blend; (b) heating the uniform blend for from 5 to 50 minutes at from 220° F. to 260° F.; and (c) combining the heated uniform blend with a mixture comprising dextrin in amounts ranging from 5 to 20% by weight, pre-gelatinized starch in amounts ranging from 5 to 20% by weight, and soy protein concentrate in amounts ranging from 2 to 20% by weight and mixing the combination to form a uniform mixture for packaging.
Claim 10
Dependent Claim
145 words
A process for preparing a coating composition which imparts a crisp, golden-brown surface on foods cooked in a microwave appliance comprising: (a) contacting bread crumbs with oil and mixing to form a uniform blend wherein the amount of bread crumbs in the blend ranges from 66 to 76% by weight of the blend and the amount of oil in the blend ranges from 24 to 34% by weight of the blend; (b) heating the uniform blend for from 5 to 50 minutes at from 220° F. to 260° F.; and (c) combining the heated uniform blend with a mixture comprising dextrin in amounts ranging from 5 to 20% by weight, pre-gelatinized starch in amounts ranging from 5 to 20% by weight, and soy protein concentrate in amounts ranging from 2 to 20% by weight and mixing the combination to form a uniform mixture for packaging.
Claim 11
Dependent Claim
24 words
A process according to claim 8 wherein the amount of bread crumb oil blend in the composition ranges from 60 to 70% by weight.
Claim 12
Dependent Claim
21 words
A process according to claim 8 wherein the amount of oil in the composition ranges from 15 to 24% by weight.
Claim 13
Dependent Claim
21 words
A process according to claim 10 wherein the amount of oil in the composition ranges from 17 to 21% by weight.
Claim 14
Dependent Claim
27 words
A process according to claim 8 wherein the uniform blend of bread crumb and oil is heated for for a time ranging from 10 to 25 minutes.
Claim 15
Dependent Claim
24 words
A process according to claim 8 wherein the uniform blend of bread crumb and oil is heated at about 240° F. to 250° F.
Claim 16
Dependent Claim
21 words
A process according to claim 8 wherein the amount of dextrin in the composition ranges from 8% to 12% by weight.
Claim 17
Dependent Claim
22 words
A process according to claim 8 wherein the amount of pregelatinized starch in the composition ranges from 9% to 13% by weight.
Claim 18
Dependent Claim
23 words
A process according to claim 8 wherein the amount of soy protein concentrate in the composition ranges from 3% to 6% by weight.
Claim 19
Dependent Claim
21 words
A process according to claim 8 wherein the heated bread crumb/oil blend comprises about 66% by weight of the total composition.
Claim 20
Dependent Claim
137 words
A process for preparing a coating composition which imparts a crisp, golden-brown surface to foods cooked in a microwave appliance comprising: (a) raising the moisture of the bread crumbs to between about 30% and 40%; (b) frying the moistened bread crumbs by contacting same with oil having a temperature ranging from 350° F. to 400° F. for a time ranging from 30 seconds to about 2 minutes; (c) draining the fried crumbs to an oil content ranging from 25 to 30%; and (d) combining the fried bread crumbs with a mixture comprising dextrin in amounts ranging from 5 to 20% by weight, pre-gelatinized starch in amounts ranging from 5 to 20% by weight, and soy protein concentrate in amounts ranging from 2 to 20% by weight and mixing the combination to form a uniform mixture for packaging.
Claim 21
Dependent Claim
137 words
A process for preparing a coating composition which imparts a crisp, golden-brown surface to foods cooked in a microwave appliance comprising: (a) raising the moisture of the bread crumbs to between about 30% and 40%; (b) frying the moistened bread crumbs by contacting same with oil having a temperature ranging from 350° F. to 400° F. for a time ranging from 30 seconds to about 2 minutes; (c) draining the fried crumbs to an oil content ranging from 25 to 30%; and (d) combining the fried bread crumbs with a mixture comprising dextrin in amounts ranging from 5 to 20% by weight, pre-gelatinized starch in amounts ranging from 5 to 20% by weight, and soy protein concentrate in amounts ranging from 2 to 20% by weight and mixing the combination to form a uniform mixture for packaging.
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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) | 1990-02-02 | 1990-08-04 | 1991-02-03 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1994-02-02 | 1994-08-04 | 1995-02-03 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1998-02-02 | 1998-08-04 | 1999-02-03 | $7700.00 | Window Closed / Lapsed |