Food or edible material: processes – compositions – and products – Applying diverse edible particulate solid to coat or... – Subsequent cooking
Reexamination Certificate
2000-06-12
2001-08-14
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Applying diverse edible particulate solid to coat or...
Subsequent cooking
C426S092000, C426S093000, C426S096000, C426S618000, C426S652000
Reexamination Certificate
active
06274183
ABSTRACT:
BACKGROUND
Field of the Invention
The present invention relates generally to edible food coatings and methods of making such food coatings. More particularly, the present invention relates to a food coating made from aromatic rice.
Description of Related Art
Breading, dusting, flouring and otherwise coating foods prior to cooking is popular among U.S. consumers because of the flavorful taste, crisp texture, and typically golden brown appearance resulting therefrom. In recent years, dry mixes and convenience-oriented products have become available for easier, less time-consuming preparation of coated foods which are cooked by roasting, baking, broiling, frying and the like.
Various types of coated foods and the processes by which they are prepared appear in U.S. Pat. No. 3,751,268, dated Aug. 7, 1973, to Van Patten et al.; U.S. Pat. No. 3,952,110, dated Apr. 20, 1976, to Knight et al.; U.S. Pat. Nos. 4,068,009 and 4,260,637, dated Jan. 10, 1978 and Apr. 7, 1981, respectively, to Rispoli et al.; U.S. Pat. No. 4,367,242, dated Jan. 4, 1983, to Jarvis et al.; U.S. Pat. No. 4,963,378, dated Oct. 16, 1990, to Bhardwaj, U.S. Pat. No. 5,019,406, dated May 28, 1991, to Ang et al.; U.S. Pat. No. 5,527,549, dated Jun. 18, 1996, to Bernacchi et al.; U.S. Pat. No. 5,571,546, dated Nov. 5, 1996, to Kristinus et al.; and U.S. Pat. No. 5,731,019, dated Mar. 24, 1998, to Schafer et al.
The intent of many of the coating and cooking procedures disclosed in the above-referenced patents is to obtain a coating which has the taste, texture, and appearance associated with fried foods. This effort is undoubtedly a result of the public's seemingly insatiable appetite for fried foods. Lately, however, consumers are becoming increasingly health-conscious, as evidenced by the fact that many consumers are turning to foods which are high in nutritional value and low in cholesterol, saturated fat, and caloric content. Consumers have also shown concern regarding the use of preservatives to enhance the shelf life of certain products. The trend toward healthier foods is likely a reaction to recent medical findings which show that a high intake of fat and cholesterol may lead to arterial and heart disease. The public's reaction to these findings has placed an increased emphasis on the ingredients and processing techniques used to create coated foods.
It is therefore desirable to provide a food coating which provides satisfying taste, nutrition, texture and appearance, which is low in cholesterol, saturated fat, and caloric content, and which also provides a long shelf life with little or no preservatives. The present invention provides such a food coating and the method for manufacturing same.
OBJECTS OF THE INVENTION
Accordingly, it is a main object of the present invention to provide a food coating which is made from aromatic rice.
It is also an object of the present invention to provide a food coating which has a unique and satisfying aroma and taste, unlike any other food coating known in the prior art.
Still another object of the present invention is to provide a food coating that does not conglomerate and lose its crispiness when exposed to moisture.
Another object of the present invention is to provide a food coating which is high in nutrition.
It is a further object of the present invention to provide a food coating which is low in caloric content and has no cholesterol and saturated fat.
It is still a further object of the present invention to provide a food coating which provides a long shelf life with little or no preservatives.
Yet another object of the present invention is to provide a food coating which is hypoallergenic.
A further object of the present invention is to provide a food coating which is free of oil and gluten.
Still a further object of the present invention is to provide a food coating which entails easy preparation and clean-up for the consumer.
It is also an object of the present invention to provide a food coating which easily distributes uniformly on the surface of food.
It is a further object of the present invention to provide a food coating which adheres to the surface of the food as opposed to the person preparing the food.
Other and further objects, features and advantages of the present invention will be readily apparent to those skilled in the art after reading the following description of the preferred embodiments.
SUMMARY OF THE INVENTION
Briefly stated, the features of the present invention are accomplished by coating a moistened food product with a unique, dry rice particle composition and then cooking the coated food product. The rice particle composition is manufactured from so-called fragrant or scented rices, which are also known as “aromatic rices,” and which derive their distinct aroma and flavor primarily from a potent aroma component, 2-acetyl-1-pyrroline. Aromatic rices, when processed according to the methods of the present invention, yield a dry rice particle composition which not only has a unique aroma and flavor, but also has an unexpected texture which enables the rice particle composition to easily distribute uniformly on the surface of food, to adhere to the surface of the food as opposed to the person preparing the food, and to maintain its crispiness when exposed to moisture.
To produce the food coating composition of the present invention, a fragrant rice having a 2-acetyl-1-pyrroline concentration of at least 40 ppb by weight is ground to a predetermined particle size by any means common in the art. Generally, the rice particles must be of a particle size wherein at least a majority of the particles are retained on a 120 mesh U.S. Standard Screen after passing through a 20 mesh U.S. Standard Screen. Once the desired rice particle sizes are obtained, other ingredients, such as shortening, milk solids, minor amounts of other flours (e.g., rice, barley, soy, etc.), whey solids, etc., may be mixed with the rice particles. Seasonings such as salt, dextrin, pepper, garlic, paprika, sugar, onion, powder, monosodium glutamate, etc., may also be added.
The resulting food coating composition is useful in that provides a non-oily, moisture resistant mixture which uniformly adheres to the food product, and not to the person preparing the food. Moreover, unlike any other food coating in the prior art, the resulting food coating composition provides a new and distinct aroma and taste which is derived from the 2-acetyl-1-pyrroline. The food coating composition is also hypoallergenic and more nutritious than prior art food coatings as a result of the low caloric content and lack of chloresterol, saturated fat, oil, and gluten. Until the present invention, those skilled in the art have not expected a rice product to provide a coating mix with the aforementioned characteristics. Thus, the present invention provides a food coating composition which is new, unexpected and useful.
REFERENCES:
patent: 3751268 (1973-08-01), Van Putten et al.
patent: 3952110 (1976-04-01), Knight et al.
patent: 4068009 (1978-01-01), Rispoli et al.
patent: 4260637 (1981-04-01), Rispoli et al.
patent: 4367242 (1983-01-01), Jarvis et al.
patent: 4963378 (1990-10-01), Bhardwaj
patent: 5019406 (1991-05-01), Ang et al.
patent: 5527549 (1996-06-01), Bernacchi et al.
patent: 5571546 (1996-11-01), Kristinus et al.
patent: 5731019 (1998-03-01), Schafer et al.
patent: 8-228662 (1996-09-01), None
Corbin Arthur L.
Lambert Jesse D.
Lemoine, Jr. Joe L.
Mier Greg R.
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