Method of making battered and/breaded food compositions using ca

Details Method of making battered and/breaded food compositions using ca Method of making battered and/breaded food compositions using ca

1995-05-30

1997-02-11

Kepplinger, Esther

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

Plural distinct steps of coating

426 89, 426 92, 426 94, 426102, 426302, 426575, 426577, A23L 10524

Patent

active

056018614

ABSTRACT:
A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.

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Research Disclosure No. 18237, published Jun. 19, 1979, one page.

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