Frozen batter and process

Details Frozen batter and process Frozen batter and process

A - Human Necessities

21

D

99/119

A21D 10/04 (2006.01) A23L 1/00 (2006.01)

Patent

CA 1160900

FROZEN BATTER AND PROCESS ABSTRACT The object of the present invention is to provide a highly storage-stable aqueous coating batter composition which can be employed to form a coating on food products which are fried or baked and the process for preparing it. The coating batter composition disclosed prefer- ably comprises a continuous aqueous phase comprising 20 to 85% water, from 3 to 30% flour which has been heat treated under conditions effective to eliminate substantially all viable microorganisms and inactiv- ate enzyme activity, from 1 to 20% starch, from about 0.05 to 5% of a gum, a preservative system and a flavoring system of oleoresins extracted from natural spices; and a discontinuous fat phase com- prising from 0.3 to 55% of a fat and from 0.025 to 10% of an emulsifier, the batter composition being effective to provide bacterial stability and prevent substantial sugar formation for at least 14 days at a temperature of 40°F. 28007-C

398370

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