Coating composition for microwave cooking

Details Coating composition for microwave cooking Coating composition for microwave cooking

1985-10-15

1987-02-03

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426 96, 426 99, 426 93, 426289, 426302, 426307, 426653, A23L 1176

Patent

active

046408371

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.degree. 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.

REFERENCES:
patent: 3586512 (1971-01-01), Mancuso
patent: 3843827 (1974-10-01), Lee et al.
patent: 3852501 (1974-12-01), Fazzina et al.
patent: 4199603 (1980-04-01), Sortwell
patent: 4208442 (1980-06-01), Evans
patent: 4252832 (1981-02-01), Moody
patent: 4496601 (1985-01-01), Rispoli
patent: 4518618 (1985-05-01), Hsia et al.
patent: 4529607 (1985-07-01), Lenchin

Affiliated with

Also associated with

Rating

Coating composition for microwave cooking does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Coating composition for microwave cooking, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Coating composition for microwave cooking will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1091041