Starch enrobing process for coating frozen food

Details Starch enrobing process for coating frozen food Starch enrobing process for coating frozen food

1982-10-22

1984-12-11

Jones, Raymond

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426303, 426549, 426661, A23L 300

Patent

active

044877862

ABSTRACT:
A high amylose starch enrobing slurry comprising a starch material of not less than 50 percent by weight of amylose, wheat flour, and edible acid is applied to the outer surface of a frozen food product. After the starch slurry has been applied, the food product is frozen and then coated with a high melting point lipid. The resulting product is then stored at subfreezing temperatures. After the coated food product is deep fried in lipid, the starch enrobing forms a crisp tender crust that is retained for a substantial period of time.

REFERENCES:
patent: 3052545 (1962-09-01), Ducharme
patent: 3427951 (1973-12-01), Mitan et al.
patent: 3767826 (1972-10-01), Fruin
patent: 3956515 (1976-05-01), Moore
patent: 4293572 (1981-10-01), Silva et al.

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