SEASONING AND COATING MIX COMPOSITION FOR CRISPY VEGETABLES

The present invention relates to a seasoning and coating mix composition which, when applied to vegetables and subsequently baked, imparts the texture, taste and appearance of batter-fried foods. The resultant product is neither too oily nor too soggy and possesses a surface having a very crispy tex...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	NAYYAR, DALIP K, SCHULOK, WALTER W, DALLY, VERNETTA L, GERULIS, SUSAN M, COLEMAN, EDWARD C
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to a seasoning and coating mix composition which, when applied to vegetables and subsequently baked, imparts the texture, taste and appearance of batter-fried foods. The resultant product is neither too oily nor too soggy and possesses a surface having a very crispy texture. The coating compositions of the present invention are cholesterol-free and do not comprise a flour component. More particularly, the coating compositions of the present invention are comprised of a unique combination of ingredients, including bread crumbs coated with partially hydrogenated vegetable oils, modified starch, powdered shortening, a no-fat, dry, carbohydrate adhesive, protein and vegetable lecithin.