US4943438A — Bread crumb coating composition and process for i…

Claim 1

Independent Claim 158 words

A method of preparing food products which produces in said food products, when reheated by microwave or conventional baking, a flavor, texture, and appearance produced by frying said food products, comprising the steps of: (a) coating an initial food product with a binding agent; (b) breading the coated product with a breading crumb mixture comprising extruded flour dough breading crumbs, said flour dough breading crumbs being made from dough comprising 2-6% rice flour, 2-6% corn flour, 2-6% wheat flour and 2-6% malted barley extract, and said crumbs being formed by an extrusion process which removes most of the moisture from the dough; (c) baking the breaded product in a humidified oven; (d) applying edible oil in atomized form to the surface of the baked product; and then (e) exposing the baked product surface to high temperature heating, said oil and heating being supplied in amounts sufficient to provide a brown, crisp and fried-like appearance to the breaded product.

Claim 2

Independent Claim 158 words

A method of preparing food products which produces in said food products, when reheated by microwave or conventional baking, a flavor, texture, and appearance produced by frying said food products, comprising the steps of: (a) coating an initial food product with a binding agent; (b) breading the coated product with a breading crumb mixture comprising extruded flour dough breading crumbs, said flour dough breading crumbs being made from dough comprising 2-6% rice flour, 2-6% corn flour, 2-6% wheat flour and 2-6% malted barley extract, and said crumbs being formed by an extrusion process which removes most of the moisture from the dough; (c) baking the breaded product in a humidified oven; (d) applying edible oil in atomized form to the surface of the baked product; and then (e) exposing the baked product surface to high temperature heating, said oil and heating being supplied in amounts sufficient to provide a brown, crisp and fried-like appearance to the breaded product.

Claim 3

Dependent Claim 14 words

The method of claim 1 wherein the breading crumb mixture further comprises beaded shortening.

Claim 4

Dependent Claim 29 words

The method of claim 1 wherein the initial food product is predusted with a mixture comprising flour and flavoring prior to coating with a binding agent in step (a).

Claim 5

Dependent Claim 16 words

The method of claim 1 wherein the food product comprises a skinless raw chicken food product.

Claim 6

Dependent Claim 40 words

The method of claim 4 wherein the baking is conducted in a humidified oven at about 350° F. dry bulb temperature and 165° F. wet bulb temperature until the chicken reaches an internal temperature of 160° F. to 180° F.

Claim 7

Dependent Claim 12 words

The method of claim 1 wherein the binding agent comprises a batter.

Claim 8

Dependent Claim 31 words

The method of claim 1 wherein the extruded flour dough breading crumbs are made from dough comprising approximately equal amounts of corn flour, wheat flour, rice flour and malted barley extract.

Claim 9

Dependent Claim 22 words

The method of claim 1 wherein the high temperature heating provides temperatures of 700° F. to 900° F. at the product surface.

Claim 10

Dependent Claim 15 words

The method of claim 1 wherein the breading crumb mixture further comprises dielectrically baked crumbs.

Claim 11

Dependent Claim 116 words

A breading crumb mixture for food products which produces a fried-like texture and flavor in said food products upon reheating by conventional or microwave baking said food products after they have been baked in a humidified oven, misted with an edible oil, exposed to high temperature surface heating and frozen, the mixture comprising: (a) dielectrically baked crumbs; (b) extruded flour dough crumbs, said crumbs resulting from an extrusion of a dough comprising: (i) 2-6% rice flour (ii) 2-6% corn flour (iii) 2-6% wheat flour (iv) 2-6% malted barley extract and (v) 76-92% water through an extruder which removes most of the moisture from the dough, leaving a crumb; (c) shortening and (d) optional spices and flavoring.

Claim 12

Dependent Claim 116 words

A breading crumb mixture for food products which produces a fried-like texture and flavor in said food products upon reheating by conventional or microwave baking said food products after they have been baked in a humidified oven, misted with an edible oil, exposed to high temperature surface heating and frozen, the mixture comprising: (a) dielectrically baked crumbs; (b) extruded flour dough crumbs, said crumbs resulting from an extrusion of a dough comprising: (i) 2-6% rice flour (ii) 2-6% corn flour (iii) 2-6% wheat flour (iv) 2-6% malted barley extract and (v) 76-92% water through an extruder which removes most of the moisture from the dough, leaving a crumb; (c) shortening and (d) optional spices and flavoring.

Claim 13

Dependent Claim 27 words

The breading crumb mixture of claim 10 wherein the extruded dough crumb comprises approximately equal amounts of rice flour, corn flour, wheat flour and malted barley extract.

Claim 14

Dependent Claim 46 words

The breading crumb mixture of claim 9 wherein the crumbs are enrobed with vegetable oil at a range of 1-5% of the crumb weight, and wherein the crumb mixture comprises: (a) 40-55% extruded flour dough crumbs, (b) 40-55% dielectrically baked crumbs and (c) 5-10% beaded shortening.

Claim 15

Dependent Claim 78 words

A coated, cooked frozen food product which, when reheated by microwave or conventional baking, has a flavor, texture and appearance of a fried food product, comprising a food product coated, before cooking, with (a) a binding agent and (b) a breading comprising: (i) 40-55% extruded flour dough crumbs made from a dough comprising 2-6% rice flour, 2-6% corn flour, 2-6% wheat flour, 2-6% malted barley extract and 76-92% water; (ii) 40-55% dielectrically baked crumbs and (iii) 5-10% shortening.

Claim 16

Dependent Claim 78 words

A coated, cooked frozen food product which, when reheated by microwave or conventional baking, has a flavor, texture and appearance of a fried food product, comprising a food product coated, before cooking, with (a) a binding agent and (b) a breading comprising: (i) 40-55% extruded flour dough crumbs made from a dough comprising 2-6% rice flour, 2-6% corn flour, 2-6% wheat flour, 2-6% malted barley extract and 76-92% water; (ii) 40-55% dielectrically baked crumbs and (iii) 5-10% shortening.

Claim 17

Dependent Claim 13 words

The coated food product of claim 13 wherein the food product comprises chicken.

Claim 18

Dependent Claim 29 words

The coated food product of claim 13 wherein the extruded flour dough bread crumbs comprise approximately equal amounts of corn flour, wheat flour, rice flour and malted barley extract.

Annuity Stage	Window Opens	Payment Deadline	Surcharge Period Until	Estimated Fee	Status
3.5 Years (Year 4)	1993-07-23	1994-01-22	1994-07-24	$2000.00	Window Closed / Lapsed
7.5 Years (Year 8)	1997-07-23	1998-01-22	1998-07-24	$3760.00	Window Closed / Lapsed
11.5 Years (Year 12)	2001-07-23	2002-01-22	2002-07-24	$7700.00	Window Closed / Lapsed

Bread crumb coating composition and process for imparting fried-like texture and flavor to food products

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