Synthetic resins or natural rubbers -- part of the class 520 ser – Synthetic resins – Polymers from only ethylenic monomers or processes of...
Reexamination Certificate
2000-04-24
2001-09-11
Tran, Lien (Department: 1761)
Synthetic resins or natural rubbers -- part of the class 520 ser
Synthetic resins
Polymers from only ethylenic monomers or processes of...
C426S094000, C426S289000, C426S293000, C426S296000, C426S302000, C426S303000
Reexamination Certificate
active
06288179
ABSTRACT:
BACKGROUND OF THE INVENTION
Consumers develop preferences for particular types of food based upon texture, (i.e., the tactile experience caused by the food in their mouths in conjunction with the food's distinct visual, physical and chemical characteristics). For example, fried, battered and battered/breaded foods are extremely popular because so many people have developed a liking for the crisp texture, golden brown appearance, and fresh fried taste of such foods.
Unfortunately, once prepared, the crisp texture, golden brown appearance, and fresh fried taste of conventionally fried foods are difficult to maintain. This problem is particularly acute in situations such as those encountered in fast food restaurants, where battered and battered/breaded foods are fried up and then held for a period of time before they are purchased and consumed. This problem is also of concern with respect to frozen and refrigerated battered/breaded foods which are purchased by consumers for final preparation in the home.
Therefore, it would be highly desirable to develop fried battered and battered/breaded foods which have the crisp texture, golden brown appearance, and fresh fried taste of conventionally fried foods, yet can be stored after preparation without losing these desirable organoleptic properties.
SUMMARY OF THE INVENTION
The present invention is directed to battered and battered/breaded foods and to methods of their preparation. More particularly, the present invention is directed to battered and battered/breaded foods with a crisp texture, a golden brown appearance and a fresh fried taste which retain these desirable characteristics even if stored for a period of time after they are fully prepared but before they are consumed. The present invention is also directed to a method for making such unusually stable battered and battered/breaded foods.
Accordingly, the product of the present invention comprises a food substrate and a coating of cereal-based batter containing a particular non-gelling milk protein, sodium caseinate. No egg white (albumin) or whey should be present since egg white and whey, which are gelling (or heat-coagulateable) proteins, reduce or prevent the textural enhancement achieved with sodium caseinate. The batter should have a total solids level of at least 30 percent by weight and pick up of the batter should be sufficient to provide at least about 0.2 percent by weight of sodium caseinate, based on the weight of the product.
The food product may include a breading as either an overcoat or an undercoat. Additionally, where necessary to eliminate uncooked interface, the batter will include at least about 2 percent by weight of added edible fat.
REFERENCES:
patent: 3449132 (1969-06-01), Luksas
patent: 5009903 (1991-04-01), DeFigueiredo et al.
Baur Joachim
Bernacchi Donald B.
Darley Kenneth S.
Donhowe Irene Greener
Janda Joseph J.
Griffith Laboratories International, Inc.
Laff, Whitesel & Saret, Ltd.
Tran Lien
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