Frozen batter and process

Details Frozen batter and process Frozen batter and process

1981-03-27

1983-03-01

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

426552, 426553, 426652, 426293, 426302, A21D 1000

Patent

active

043754848

ABSTRACT:
The coating batter composition disclosed preferably comprises a continuous aqueous phase comprising 20 to 85% water, from 3 to 30% flour which has been heat treated under conditions effective to eliminate substantially all viable microorganisms and inactivate enzyme activity, from 1 to 20% starch, from about 0.05 to 5% of a gum, a preservative system and a flavoring system of oleoresins extracted from natural spices; and a discontinuous fat phase comprising from 0.3 to 55% of a fat and from 0.025 to 10% of an emulsifier, the batter composition being effective to provide bacterial stability and prevent substantial sugar formation for at least 14 days at a temperature of 40.degree. F.

REFERENCES:
patent: 2462760 (1949-02-01), Mitchell et al.
patent: 3021220 (1962-02-01), Going et al.
patent: 3340067 (1967-09-01), Wallis
patent: 3519441 (1970-07-01), Ferrara et al.
patent: 3582350 (1971-06-01), Werbin et al.
patent: 3620763 (1971-11-01), Hans et al.
patent: 3723137 (1973-03-01), Fischer et al.
patent: 3784710 (1974-01-01), Earle
patent: 3956515 (1976-05-01), Moore et al.
Steamed Wheat Flour, Burrus Mills, Incorporated, Published Prior to Filing Date.

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