Batter, material for frying, freezing and microwave cooking and

Details Batter, material for frying, freezing and microwave cooking and Batter, material for frying, freezing and microwave cooking and

1996-06-17

2000-07-25

Tran, Lien

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

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

426100, 426291, 426292, 426302, 426549, 426552, 426553, A21D 1004

Patent

active

060934263

ABSTRACT:
A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a centrifugal method under 2000 G, a foaming agent having foaming force of not less than 50 mm when measured as a 0.1 wt % aqueous solution at 25.degree. C. by Ross-Miles test, and an emulsion stabilizer. A material for frying contains a filling and a multi-layer formed externally of the filling, the multi-layer containing a layer of the aforementioned batter. A frozen fried material for microwave cooking is prepared by frying the material for frying and freezing the fried material.

REFERENCES:
patent: 3956515 (1976-05-01), Moore et al.
patent: 4375484 (1983-03-01), Lee et al.
patent: 5171605 (1992-12-01), Attenburrow et al.

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