Starch enrobing process for coating frozen food
US4487786A · kind A · utility
20Cited by
5References
14Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Oct 22, 1982 |
| Grant date | Dec 11, 1984 |
| Priority date | — |
| Expiry date | Oct 22, 2002 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A high amylose starch enrobing slurry comprising a starch material of not less than 50 percent by weight of amylose, wheat flour, and edible acid is applied to the outer surface of a frozen food product. After the starch slurry has been applied, the food product is frozen and then coated with a high melting point lipid. The resulting product is then stored at subfreezing temperatures. After the coated food product is deep fried in lipid, the starch enrobing forms a crisp tender crust that is retained for a substantial period of time.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.