Vegetable coating for selected food substrates and selected food substrates coated therewith

Abstract

A coated food substrate including a food substrate with a vegetable coating comprising vegetables which must not be either potato or corn, where the vegetables are in comminuted form and preferably have a particle size in the range of about 50 to 500μιτι, and where the comminuted vegetables may be applied as a coating batter which optionally may also include vegetable pieces in the range of about 0.5 to 2 mm in largest cross-section.

What is claimed is: 
     
         1 . A coated food substrate comprising:
 a food substrate; and   a vegetable coating including a vegetable in comminuted form, where the vegetable is neither potato nor corn.   
     
     
         2 . The coated food substrate of  claim 1  in which the vegetable in comminuted form is chosen from the group consisting of red beet, parsnip, green pea ( Pisum sativum ), horseradish, broccoli, carrot, sweet potato, spinach, bell pepper, cauliflower, cabbage and pulses. 
     
     
         3 . The coated food substrate of  claim 1  in which the vegetable in comminuted form is a pulse chosen from the group consisting of beans, lentils, chickpeas, and green peas. 
     
     
         4 . The coated food substrate of  claim 1  in which the particle size of the vegetable in comminuted form is in the range of about 50 to 500 μm. 
     
     
         5 . The coated food substrate of  claim 1  in which the particle size of the vegetable in comminuted form is in the range of about 100 to 200 μm. 
     
     
         6 . The coated food substrate of  claim 1  in which the vegetable coating batter is in the form of batter containing flours, starches, salts, and sugars. 
     
     
         7 . The coated food substrate of  claim 6  in which the coating batter also includes one or more of rising agents, oils, colors, and anti-caking agents. 
     
     
         8 . The coated food substrate of  claim 6  in which the vegetable coating batter composition includes vegetable pieces in the range of about 0.5-2 mm in their largest cross-section. 
     
     
         9 . The coated food composition of  claim 8  in which the vegetable pieces are present at a level of about 0.1-5.0 percent by weight of the total vegetable coating batter. 
     
     
         10 . The coated food composition of  claim 8  in which the vegetable pieces are present at a level of about 0.5-1.5 percent by weight of the vegetable coating batter. 
     
     
         11 . The coated food composition of  claim 8  in which the vegetable pieces are chosen from the group consisting of red beet, parsnip, green pea ( Pisum sativum ), horseradish, broccoli, carrot, sweet potato, spinach, bell pepper, cauliflower, cabbage and pulses 
     
     
         12 . The coated food substrate of  claim 1  in which the substrate is chosen from the group consisting of nuts, treenuts, seeds, chips, rice cakes, popcorn, crackers, tortillas, and extruded snacks, and snack substrates developed in the future. 
     
     
         13 . The coated food substrate of  claim 1  in which the substrate is chosen from the group consisting of poultry, beef, pork or fish. 
     
     
         14 . The coated food substrate of  claim 1  in which the substrate is chosen from the group consisting of peanuts and tree nuts without shell. 
     
     
         15 . The coated food substrate of  claim 1  in which the vegetable coating is in the form of a batter applied to the substrate in a continuous or batch coating process which is set by baking in an oven or by frying in a deep fat fryer. 
     
     
         16 . A coated food substrate comprising:
 a food substrate; and   a batter applied to the substrate comprising   
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                   vegetable powder 
                   about 10-30% 
                 
                     
                   rice flour 
                   about 20-70% 
                 
                     
                   sugar 
                   about 5-12% 
                 
                     
                   salt 
                   about 1-6% 
                 
                     
                   waxy corn starch 
                   about 10-50% 
                 
                     
                   waxy potato starch 
                   about 10-50% 
                 
                     
                   corn starch 
                   about 10-25% 
                 
                     
                   wheat flour 
                   about 15-60% 
                 
                     
                   wheat starch 
                   about 10-25% 
                 
                     
                   vegetable oil 
                   about 0-1.5% 
                 
                     
                     
                 
             
                
               
               
                
                
                
                
                
                
                
                
                
                
                
               
            
           
         
       
     
     
         17 . The coated food substrate of  claim 16  in which the batter comprises 
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                   vegetable powder 
                   about 12-20% 
                 
                     
                   rice flour 
                   about 15-40% 
                 
                     
                   sugar 
                   about 5-10% 
                 
                     
                   salt 
                   about 2-3% 
                 
                     
                   waxy corn starch 
                   about 15-30% 
                 
                     
                   waxy potato starch 
                   about 15-30% 
                 
                     
                   corn starch 
                   about 10-20% 
                 
                     
                   wheat flour 
                   about 15-40% 
                 
                     
                   wheat starch 
                   about 10-20% 
                 
                     
                   vegetable oil 
                   about 0.1-0.5% 
                 
                     
                     
                 
             
                
               
               
                
                
                
                
                
                
                
                
                
                
                
               
            
           
         
       
     
     
         18 . The coated food substrate of  claim 16  including either waxy corn or potato starch combinations thereof are used, so long as the total level is in the range of about 15-50% by weight. 
     
     
         19 . A coated food substrate comprising:
 a food substrate; and:   
       
         
           
                 
                 
                 
               
                     
                     
                 
                     
                   parsnip root 
                   15% 
                 
                     
                   rice flour 
                   48.6%   
                 
                     
                   sunflower oil 
                   0.4%  
                 
                     
                   powdered sugar 
                    8% 
                 
                     
                   salt 
                    3% 
                 
                     
                   waxy starch 
                    5% 
                 
                     
                   instant starch 
                   10% 
                 
                     
                   potato starch 
                   10%