Bread crumb coating composition and process for imparting fried-like texture and flavor to food products
US4943438A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Feb 21, 1989 |
| Grant date | Jul 24, 1990 |
| Priority date | — |
| Expiry date | Feb 21, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/12
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A breading crumb mixture and process for coating food products are disclosed. The crumb mixture and process impart a fried-like texture and flavor to the resultant food products. The breading crumb mixture comprises extruded flour dough crumbs, dielectrically baked crumbs and beaded shortening. The process of the invention includes the steps of coating a food product with a binding agent, breading the coated product with the breading crumb mixture, baking the breaded product in a humidified oven, applying edible oil in atomized form to the surface of the baked product, and exposing the baked product surface to high temperature heating for the purpose of browning and crisping.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.