Reticulation-free water-dispersible coating composition for food substrates

Abstract

A water-dispersible coating composition for use on food substrates, which permits incorporation of a substantially increased rice component content compared to prior art coatings, without the occurrence of objectionable white-lump reticulation. The coating contains at least stated minimum levels of small-particle size rice flour and/or rice starch (#100 US mesh size and/or 200 US mesh size rating, respectively) depending upon the total amount of rice used in the mix, and exhibits minimal surface roughness and substantially no reticulation when frozen upon the food substrate, while imparting increased crispness, holding time and lighter color once the frozen coated food substrate is reconstituted via gradient heat, microwave energy, or deep-frying reconstitution methods, without sacrificing appearance, flavor, and tooth compaction characteristics desirable to consumers of the final reconstituted product.

1 . A substantially reticulation free food substrate coating composition comprising: 
 a water-dispersible mix of particulate ingredients comprising: a potato starch component; and a rice component comprising more than about 10% by weight of the mix, wherein the rice component comprises more than about 36.51% by weight of 100 US mesh size or smaller rice particles.    
     
     
         2 . The coating composition of  claim 1 , wherein the rice component comprises more than 10% by weight of the mix.  
     
     
         3 . The coating composition of  claim 1 , wherein the rice component comprises rice flour.  
     
     
         4 . The coating composition of  claim 3 , wherein the potato starch component comprises 15% by weight of the soluble components of the mix.  
     
     
         5 . The coating composition of  claim 4 , wherein the mix of particulate ingredients further comprises a dextrin component.  
     
     
         6 . The coating composition of  claim 5 , wherein the dextrin component comprises 15% by weight of the mix.  
     
     
         7 . The coating composition of  claim 5 , wherein the mix of particulate ingredients further comprises a cornstarch component.  
     
     
         8 . A substantially reticulation free food substrate coating composition comprising: 
 a water-dispersible mix of soluble ingredients comprising: a potato starch; a first rice component comprising more than about 10% by weight of the mix, wherein the first rice component comprises 36.51% by weight or more of 100 US Mesh size or smaller rice particles; a second rice component comprising 17.41% or more of 100 US Mesh size or smaller rice particles; and a dextrin.    
     
     
         9 . The coating composition of  claim 8 , wherein the first rice component and the second rice component are both rice flour.  
     
     
         10 . A method of substantially eliminating reticulation in the use of food coating compositions comprising the steps of: 
 at least partially coating a food substrate with a coating composition comprising soluble components comprising: 
 a potato starch component; and  
 a rice component that comprises 36.51% by weight or more of 100 US mesh size or smaller rice particles;  
   at least partially thermally processing the food substrate; and    freezing the at least partially thermally processed food substrate wherein the coating composition is substantially free of reticulation after at least partially thermally processing and freezing the food substrate.    
     
     
         11 . The method of  claim 10 , wherein the rice component comprises rice flour and the rice component comprises at least about 9% by weight of the overall amount of soluble components.  
     
     
         12 . The method of  claim 11 , wherein the potato starch component comprises 15% by weight of the mix.  
     
     
         13 . The method of  claim 12 , wherein the mix of particulate ingredients further comprises a dextrin component comprising 15% by weight of the mix.  
     
     
         14 . A substantially reticulation free, coated and thermally processed vegetable or meat coated product comprising a vegetable or meat substrate coated with a coating composition comprising a mix of ingredients comprising a potato starch component and a rice component comprising a 100 US mesh size commercial size rating or smaller commercial size rating, wherein the rice component comprises at least about 10% by weight of the mix of ingredients.  
     
     
         15 . The coating composition of  claim 14 , wherein the rice component comprises rice flour.  
     
     
         16 . The coating composition of  claim 15 , wherein the rice flour comprises from 25% to 30% by weight of the mix.  
     
     
         17 . The coating composition of  claim 14 , wherein the potato starch component comprises 15% by weight of the mix.  
     
     
         18 . The coating composition of  claim 17 , wherein the mix of ingredients further comprises a dextrin component comprising 15% by weight of the mix.  
     
     
         19 . A method of substantially eliminating reticulation in the use of food coating compositions comprising the steps of: 
 at least partially coating a food substrate with a coating composition comprising a mix of particulate ingredients comprising a rice flour having a commercial size rating of 100 US Mesh size or smaller rice particles, wherein the rice flour comprises from about 18% to 30% by weight of the mix;    at least partially thermally processing the food substrate; and    freezing the at least partially thermally processed food substrate wherein the coating composition is substantially free of reticulation after at least thermally processing and freezing the food substrate.    
     
     
         20 . The method of  claim 19 , wherein the rice flour comprises from 25% to 30% by weight of the mix.