Improved fried battered and breaded foods

PCT No. PCT/US93/01066 Sec. 371 Date Aug. 29, 1994 Sec. 102(e) Date Aug. 29, 1994 PCT Filed Feb. 5, 1993 PCT Pub. No. WO93/15619 PCT Pub. Date Aug. 19, 1993.A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content...

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Hauptverfasser:	IRENE GREENER DONHOWE, DONALD B. BERNACCHI, KWANG R. RHO
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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
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Zusammenfassung:	PCT No. PCT/US93/01066 Sec. 371 Date Aug. 29, 1994 Sec. 102(e) Date Aug. 29, 1994 PCT Filed Feb. 5, 1993 PCT Pub. No. WO93/15619 PCT Pub. Date Aug. 19, 1993.A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled and shelf life of the frying medium is increased, in which a substrate having a moisture content over about 35% is battered and breaded, coated with a protein dispersion and heated to form a protein film.