Language selection

Search

Patent 1190793 Summary

Third-party information liability

Some of the information on this Web page has been provided by external sources. The Government of Canada is not responsible for the accuracy, reliability or currency of the information supplied by external sources. Users wishing to rely upon this information should consult directly with the source of the information. Content provided by external sources is not subject to official languages, privacy and accessibility requirements.

Claims and Abstract availability

Any discrepancies in the text and image of the Claims and Abstract are due to differing posting times. Text of the Claims and Abstract are posted:

  • At the time the application is open to public inspection;
  • At the time of issue of the patent (grant).
(12) Patent: (11) CA 1190793
(21) Application Number: 1190793
(54) English Title: DRY, PUFF BATTER MIX
(54) French Title: MELANGE SEC DE PATE A FRIRE
Status: Term Expired - Post Grant
Bibliographic Data
(51) International Patent Classification (IPC):
  • A23L 13/50 (2016.01)
  • A23L 17/00 (2016.01)
(72) Inventors :
  • HWANG, MICHAEL P. (United States of America)
  • DULIN, GARY T. (United States of America)
  • KRASNOW, TODD J. (United States of America)
  • EL-HAG, NABIL A. (United States of America)
(73) Owners :
  • GENERAL FOODS CORPORATION
(71) Applicants :
  • GENERAL FOODS CORPORATION (United States of America)
(74) Agent: OSLER, HOSKIN & HARCOURT LLP
(74) Associate agent:
(45) Issued: 1985-07-23
(22) Filed Date: 1982-03-18
Availability of licence: N/A
Dedicated to the Public: N/A
(25) Language of filing: English

Patent Cooperation Treaty (PCT): No

(30) Application Priority Data:
Application No. Country/Territory Date
248,383 (United States of America) 1981-03-27

Abstracts

English Abstract


DRY, PUFF BATTER MIX
ABSTRACT
A dry mix suitable for forming a liquid batter
for use in coating foodstuffs which will be sub-
sequently fried and frozen is disclosed. The liquid
batter will, upon frying, produce a puffed, adherent
coating having desirable crispness, texture and
color. These desirable characteristics will be
retained through freezing and oven-reheating steps.
The dry mix will contain 34 to 60% wheat flour, 13
to 35% corn flour, 2.5 to 15% high-amylose corn-
starch, 1.5 to 8% low-amylose starch, 2 to 5% leav-
ening agent, 2 to 5% shortening and 0.5 to 5% whey
protein.


Claims

Note: Claims are shown in the official language in which they were submitted.


CLAIMS
1. A dry batter mix for producing a puff
batter upon deep-fat-frying, said mix comprising on
a percent weight basis: at least 55% flour includ-
ing, 34 to 60% wheat flour and 13 to 35% corn
flour, at least 8% food starches, including from 2.5
to 15% of a high-amylose cornstarch and from 1.5 to
8% of a low-amylose starch, 2 to 5% leavening agent,\
2 to 5% shortening and 0.5 to 5% whey protein.
2. The formulation of claim 1 wherein the
leavening agent is baking powder.
3. The formulation of claim 2 wherein the
shortening consists of partially-hydrogenated vege-
table oils.
4. The formulation of claim 1 wherein
the formulation contains from .05 to 0.5% of an
emulsifier.
5. The formulation of claim 4 wherein the
emulsifier is lecithin.
6. The formulation of claim 1 wherein the
flour component includes from about 0.5% to 4.5%
rice flour.
7. The formulation of claim 1 wherein the
low-amylose starch is waxy maize starch.
8. The formulation of claim 1 which includes
from 0.5 to 3.0% nonfat dry milk solids.
-7

Description

Note: Descriptions are shown in the official language in which they were submitted.


7~3
Case 2823
~I
DESCRIPTION
DRY, PUFF BATTER MIX
TECHNICAL FIELD
The present invention relates to a novel,
05 dry-mix composition particularly adapted to produce
a viscous, liquid batter useful to be applied to
oodstuffs before they are fried and frozen. Food
stuffs, such a5 fish portions and chicken parts ,
which have been par-fxied ~i.e., partially fried) to
lQ the point where they may be froze.n and subsequently
heated in a conven~ional gas or electric household
oven prior to consumption have been widely accepted
as these products can be prepared by the consumer
with a minimum of effort. Normally, ~hese foods are
battered and/or breaded by the manufact~rer in
advance of par-frying in order to ~eal in the natu-
ral juices of the foodstuff and provide a tasty
crus~. The use of batter for fried foods is almost
universal; however, here~ofore, it has not been
20 possible to obtain batter on oven-reheated, frozen,
par-fried foods which are comparable to the crisp
batters associated with freshly battered and deep-
fat-fried chicken and fish. The eating quali~ies of
these coatings after going through the steps of
freezing, froz~n storage and oven reconstitution
have not been of high guality. Consumers have,

~130~3
however, been willing ~o sacrifice a reduction in
~uality from freshly deep-fat-fried foods in ex-
change for convenience.
The novel compositon of the present invention
05 describes a dry mix formulation that can be combined
with an aqueous medium, such as water or milk, to
produce a fluid bat~er which will, upon deep~fat
frying, develop into an ~xpanded or puffed, highly-
cohesive coating completely encapsulating discrete
lo foodstuffs. The puffed coating produced in accor-
dance with this invention may ~e frozen and, ~here-
after, be subjected to froæen storage, such as
encountered during distribution of froæen food-
stuffs, without significant adverse effects. Upon
being heated in an oven the frozen, puffsd coating
will retain its crisp, flaky and deep-fat fried
te~ture.
DESCRIPTION OF THE INVENTION
The dry mix of this invention contains a unique
com~ination of farinaceous ingredients together with
a leavening agent, whey protein and a shortening.
Emulsifiers, spices, flavoring agents, such as salts
and spices, and browning agents, such as sugars, may
also be included in the dry mix formulation. Nonfa~t
milk solids, such as buttermilk solids, may be added
to the dry formulaticn when it is intended to pre-
pare the fluid batter by the addition of water.
When fluid milk will be added to the dry mix, milk
solids would typically not be included in the dry
batter mix.
All of the weights given herein are given as
percent weight of the dry mix formulation, on an
as-is basis, unless otherwise indicated.

~$(.~3
- 3
The farinaceous ingredients include from 34% to
60% wheat flour and from 13% to 35% corn flour.
This combination of flours promotes the development
of a crisp batter having excellent flavor. ~ice
05 flour from about 0.5% to 4.5% may also b~ included
to aid in obt~- n; ny crispness, but is utilized at a
relatively low level in order to avoid off-fl2vors.
The flour componen~s should total at least 55%.
Also included among the ~arinaceous ingredients are
food starches in the amoun~ of at least 8%, includ
ing from 2.S% to 15% of a high-amylose corn starch
and from 1.5% to 8% of a low~amylose starch, such as
waxy rice starch or waxy maize starch. The food
starches are also present to attain increased crisp-
lS ness in the fried batter.
High-amylose corn starches are readily avail-
able commercially and a suitable chemically-modified
cornstarch is marketed by Nation~l Starch and Chemi-
cal Corporation under the tr~dcnlme 'ICrisp ~ilm."
~0 Low-amylose starches are also commercially avail-
able, such as the w~xy maize starch product of
National Starch and Chemical Corporation known as
'IPurity Gum 1773,"
The leavening agent, typically baking powder,
is incorporated in the dry batter mi~ at a level of
from 2% to 5%. As will be appreciated by those
skilled in the art~ the incorporation of a leavening
agent will lead to the development of a puffed or
airy batter upon fryiny. There may also be included
in the formulation an amount o~ leavening acid over
and above the leavening acid that may be present as
a component of the leavening agent. This additional
amount of acid of ~rom 0.2% to 0.7% can be employed
to increase the rate at which carbon dioxide is
~4 ~,~

13
released from the baking powder and to control the
pH of the batter. Leavening acids, such as sodium
aluminum phosphate, sodium pyrophosphate, calcium
phosphate, cream of tartar, ~artaric acid, glucona
05 delta lactone or combinations of any of the mate-
rials may be employed.
A whey pro~ein concentrate is included in the
dry mix formualtion o this inven~ion a~ a level of
0.7 to 5% whey protein. ~he whey protein ha~ also
10 been found to aid in developing crispness in the
fried batter. The amount of whey protein concen-
trate actually used in the formula~ion will, of
couxse, vary depending upon the level of protein in
the concentrate. Thus, about twice as much of a 40%
protein concentrate wlll be needed as compared to an
80% protein concentrate.
The shortening component of the dry mix is
present in an amount of from 2% to 5~ in order to
give a flaky texture to the fried coating. The
shortening material may be any low melting point
animal or vegetable fat but will preferably be one
or more partially hydrogenated vegetable oils, such
as soybean, cottonseed or palm kernel oil. The fat
wiIl typically be encapsulated in an edible, water-
soluble coating in order to obtain the fat as a dry,free-flowing component which may be easily blended
with the other dry components.
Any typical salt, such as sodium chloride,
potassium chloride, calcium chloride or a combina-
tion of any of these, may be included for flavorpurposes. Likewise, sugars, such as dextrose,
sucrose, corn syrup solids, lactose, fructose or
combinations thereof, may be used both as browning
agents and for flavor effects.

L~ ~
-- 5 --
Nonfat dry milk solids may be added to the dry
mix level of up to about 3~ to improve the te~ture
of the fried batter. The presence of these milk
solids in the batter has been found to produce a
05 softer ~ried batter.
An emulsifier, preferably a natural emulsifier
such as lecithin, but also synthetic emulsifiers
~uch as the various food-approved mono- and digly-
cerides may be added to the dry mix in order to
facilitate dispersion of the shortenin~ in the
aqueous ba~ter. When employed, the emulsifier will
usually be at a level of from .05% to 0.5% by weight
BEST MODE FOR CARRYING OUT THE INVENTION
Dry~Mix Batter Formulation
Broad Preferred
Ingredient Range Range
~% by wt.) (% by wt.)
Wheat Flour 34-60 40-50
Corn Flour 13-35 18-30
Rice Flour 0-4.5 0.5-3
High~Amylose
CoLnstarch 2.5-15 5-13
Low-Amylose Starch 1.5-8 2-7
Leavening Agent 2-5 2-4
Leavening Acid 0 0.7 0.2-0.5
Whey Prote~n 0.5-4 0.7-4
Shortening 2-5 2.5 4
NFDMS 0-3 0.5-2~5
Emulsifier 0-0.5 .05-0-5
30 Seasonings las desired) (as desired)

7~3
^~
-- 6 --
The above batter formulations will be combined
with an aqueous medium ~e.g., water, milk, etc.) at
a ratio of about 0.75 to 1.75:1 in order to produce
a viscous bat~er having a viscosity (measured at
05 40F) of from 4,000 to 8lO00 centipoises, more
preferably from ~,500 to 5,500 centipoises. A wide
variety of mechanical means may be employed to
accomplish the actual battering step. Thus, for
example, the food piece may be moved through a bath
of, or sprayed or cascaded with, the fluid batter.
The food piece which may be frozen, such as frozen
fish sticks or portions, desirably may be dipped in
an aqueous solution of sodium tripolyphosphate,
typically about 5 to 10% NaTPP, as is known in the
art, in order to help retain water in the fish and
out o~ contact with the batter. The food piece may
also be dusted with a pre-dust in order to promote
adhesion betwen the batter and the food.
The batter mix compositions of this invention
may be used on all types of foods which will be
deep-fat;fried and is particularly adapted for use
with deep-fat-fried foods which are subsequently
frozen and reheated in an oven. Included among
thses foods are fish, shellfish, poultry, meat and
vegetable products.
Having thus defined the invention, what is
claimed is:

Representative Drawing

Sorry, the representative drawing for patent document number 1190793 was not found.

Administrative Status

2024-08-01:As part of the Next Generation Patents (NGP) transition, the Canadian Patents Database (CPD) now contains a more detailed Event History, which replicates the Event Log of our new back-office solution.

Please note that "Inactive:" events refers to events no longer in use in our new back-office solution.

For a clearer understanding of the status of the application/patent presented on this page, the site Disclaimer , as well as the definitions for Patent , Event History , Maintenance Fee  and Payment History  should be consulted.

Event History

Description Date
Inactive: IPC deactivated 2016-03-12
Inactive: IPC deactivated 2016-03-12
Inactive: IPC from PCS 2016-01-09
Inactive: First IPC from PCS 2016-01-09
Inactive: IPC from PCS 2016-01-09
Inactive: IPC expired 2016-01-01
Inactive: IPC expired 2016-01-01
Inactive: Agents merged 2013-10-10
Inactive: Expired (old Act Patent) latest possible expiry date 2002-07-23
Grant by Issuance 1985-07-23

Abandonment History

There is no abandonment history.

Owners on Record

Note: Records showing the ownership history in alphabetical order.

Current Owners on Record
GENERAL FOODS CORPORATION
Past Owners on Record
GARY T. DULIN
MICHAEL P. HWANG
NABIL A. EL-HAG
TODD J. KRASNOW
Past Owners that do not appear in the "Owners on Record" listing will appear in other documentation within the application.
Documents

To view selected files, please enter reCAPTCHA code :



To view images, click a link in the Document Description column (Temporarily unavailable). To download the documents, select one or more checkboxes in the first column and then click the "Download Selected in PDF format (Zip Archive)" or the "Download Selected as Single PDF" button.

List of published and non-published patent-specific documents on the CPD .

If you have any difficulty accessing content, you can call the Client Service Centre at 1-866-997-1936 or send them an e-mail at CIPO Client Service Centre.

({010=All Documents, 020=As Filed, 030=As Open to Public Inspection, 040=At Issuance, 050=Examination, 060=Incoming Correspondence, 070=Miscellaneous, 080=Outgoing Correspondence, 090=Payment})


Document
Description 
Date
(yyyy-mm-dd) 
Number of pages   Size of Image (KB) 
Abstract 1993-06-22 1 18
Drawings 1993-06-22 1 8
Claims 1993-06-22 1 29
Descriptions 1993-06-22 6 233