Batter Coating For Food Pieces

Abstract

A dry batter for use in preparing a batter slurry for coating food pieces, other than potato pieces, so as to enhance crispness hold time for extended periods in take-out food conditions, with said dry batter comprising 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 30%, or from 50 to 60% by weight of the dry batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.6% by weight of de-oiled lecithin. Coated food pieces are par-fried and preferably frozen. The frozen pieces, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where such pieces are typically placed into a closed container for home delivery or take out.

1 . A dry batter for use in preparing a batter slurry for coating food pieces, other than potato pieces, prior to par-frying of the food pieces, which dry batter comprises:
 97.4 to 99.8% by weight of a batter base selected from the group consisting of a modified food starch batter base and a flour batter base, wherein said batter base comprises a modified food starch of from 10 to 30% or from 50 to 60% by weight of the dry batter, and wherein said modified food starch is acetylated or cross-linked, or acetylated and cross-linked;   0.0 to 1.0% by weight of calcium lactate; and   0.1 to 1.6% by weight of de-oiled lecithin.   
   
   
       2 . The dry batter, as defined in  claim 1 , wherein the dry batter comprises from 0.1 to 1.0% by weight of calcium lactate. 
   
   
       3 . The dry batter, as defined in  claim 2 , wherein the modified food starch is a modified potato starch. 
   
   
       4 . The dry batter, as defined in  claim 2 , wherein the dry batter comprises, as a percent-by-weight of the dry batter, the following: 
     
       
         
               
               
               
             
                   
                   
               
                   
                 modified food starch: 
                 50-60% 
               
                   
                 rice flour: 
                 10-45% 
               
                   
                 dextrin: 
                  5-30% 
               
                   
                 salt: 
                  0-10% 
               
                   
                 de-oiled lecithin: 
                 0.1-1.6% 
               
                   
                 calcium lactate: 
                 0.1-1.0% 
               
                   
                 leavening: 
                 0-5% 
               
                   
                 xanthan gum: 
                   0-0.50% 
               
                   
                   
               
           
              
             
             
              
              
              
              
              
              
              
              
              
             
          
         
       
     
   
   
       5 . The dry batter, as defined in  claim 2 , wherein the dry batter comprises, in percent-by-weight of the dry batter, the following: 
     
       
         
               
               
               
             
                   
                   
               
                   
                 wheat flour 
                 10-60% 
               
                   
                 modified food starch 
                 10-30% 
               
                   
                 rice flour 
                 10-45% 
               
                   
                 dextrin 
                  5-30% 
               
                   
                 salt 
                  0-10% 
               
                   
                 de-oiled lecithin 
                 0.1-1.6% 
               
                   
                 calcium lactate 
                 0.1-1.0% 
               
                   
                 leavening 
                 0-5% 
               
                   
                 xanthan gum 
                   0-0.50% 
               
                   
                   
               
           
              
             
             
              
              
              
              
              
              
              
              
              
              
             
          
         
       
     
   
   
       6 . A batter slurry for coating food pieces, other than potato pieces, prior to par-frying of the food pieces, said batter slurry comprising a mixture of dry batter in water, said dry batter comprising, as a percentage by weight of said dry batter:
 97.4 to 99.8% by weight of a batter base selected from a modified food starch batter base and a flour batter base, wherein said batter base comprises a modified food starch of from 10 to 30% or from 50 to 60% by weight of the dry batter, and wherein said modified food starch is acetylated or cross-linked, or acetylated and cross-linked;   0.0 to 1.0% by weight of calcium lactate; and   0.1 to 1.6% by weight of de-oiled lecithin.   
   
   
       7 . The batter slurry, as defined in  claim 6 , wherein said calcium lactate is from 0.1 to 1.0% by weight of said dry batter. 
   
   
       8 . The batter slurry, as defined in  claim 7 , wherein the modified food starch is a modified potato starch. 
   
   
       9 . The batter slurry, as defined in  claim 6 , wherein said dry batter comprises, as a percent-by-weight of the dry batter, the following: 
     
       
         
               
               
               
             
                   
                   
               
                   
                 modified food starch: 
                 50-60% 
               
                   
                 rice flour: 
                 10-45% 
               
                   
                 dextrin: 
                  5-30% 
               
                   
                 salt: 
                  0-10% 
               
                   
                 de-oiled lecithin: 
                 0.1-1.6% 
               
                   
                 calcium lactate: 
                 0.1-1.0% 
               
                   
                 leavening: 
                 0-5% 
               
                   
                 xanthan gum: 
                   0-0.50% 
               
                   
                   
               
           
              
             
             
              
              
              
              
              
              
              
              
              
             
          
         
       
     
   
   
       10 . The batter slurry, as defined in  claim 6 , wherein said dry batter comprises, as a percent-by-weight of the dry batter, the following: 
     
       
         
               
               
               
             
                   
                   
               
                   
                 wheat flour 
                 10-60% 
               
                   
                 modified food starch 
                 10-30% 
               
                   
                 rice flour 
                 10-45% 
               
                   
                 dextrin 
                  5-30% 
               
                   
                 salt 
                  0-10% 
               
                   
                 de-oiled lecithin 
                 0.1-1.6% 
               
                   
                 calcium lactate 
                 0.1-1.0% 
               
                   
                 leavening 
                 0-5% 
               
                   
                 xanthan gum 
                   0-0.50% 
               
                   
                   
               
           
              
             
             
              
              
              
              
              
              
              
              
              
              
             
          
         
       
     
   
   
       11 . The batter slurry, as defined in  claim 6 , wherein said batter slurry has a solids content of about 20-60% by weight and a viscosity in the range of about 200-2000 centipoise when measured on a Brookfield DVII Viscometer at 20 rpm. 
   
   
       12 . The batter slurry, as defined in  claim 11 , wherein the solids content is about 30-50% by weight and the viscosity is in the range of about 300-1800 centipoise. 
   
   
       13 . The batter slurry as defined in  claim 6 , wherein the batter slurry is for coating meat, poultry, fish, vegetable or dairy food products. 
   
   
       14 . The batter slurry as defined in  claim 6 , wherein the batter slurry is for coating chicken, cheese, mushroom, onion rings, fish, zucchini, or sweet potato food products. 
   
   
       15 . The dry batter as defined in  claim 1 , wherein the dry batter is for use in preparing a batter slurry for coating meat, poultry, fish, vegetable or dairy food products. 
   
   
       16 . The dry batter as defined in  claim 1 , wherein the dry batter is for use in preparing a batter slurry for coating chicken, cheese, mushroom, onion rings, fish, zucchini, or sweet potato food products.