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.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS [0001] This application is a continuation of U.S. patent application Ser. No. 09 / 960,191, filed Sep. 21, 2001, which claims the benefit under 35 U.S.C. § 119(e) of U.S. Provisional Patent Application Ser. No. 60 / 234,153, filed on Sep. 21, 2000.FIELD OF THE INVENTION [0002] The present invention relates generally to water-dispersible coating compositions for food substrates, and more particularly to food coating compositions which incorporate any of various flours and / or starches (such as potato and / or corn) as principal ingredients and further include rice flour and / or rice starch as one such ingredient. BACKGROUND OF THE INVENTION [0003] Methods for preparing and applying various coatings to the outer surfaces of food substrates prior to freezing and cooking, especially cut, raw potato pieces, are well known in the art. Such coatings are often applied to potato strips which are to become french fries in order to obtain one or more of the foll...

AI Technical Summary

Benefits of technology

"The present invention provides a better and less expensive coating for food that contains more than 10% rice flour and / or starch. This coating doesn't change its appearance when placed on food and frozen. It improves color, surface smoothness, crispness, and holding time without sacrificing visual appearance, flavor, and tooth compaction characteristics after reconstitution. The use of smaller rice flour particles (of a size at least as small as about 100 mesh) and rice starch (of a particle size of from about 200 mesh or higher) exhibits the same positive coating and reconstitution effects. These small particle-size ingredients can be used alone or in combination with other coating ingredients without detracting from the benefits of the invention."

Problems solved by technology

Further, such coatings increase the holding time or post-preparation time at which the cooked or reconstituted product can be maintained prior to consumption by a consumer.

However, developing a substantially clear coat for potato substrates which increases and maintains the increased crispness of the final cooked product over an extended period of time, without impairment or loss of flavor or visual appearance and without the formation of what is known as reticulation crystallization, has posed a significant difficulty for the industry.

This does not go away when the coated food is finish-cooked or reconstituted, and makes the product visually undesirable to consumers.

In addition, such reticulation also causes the frozen coated food substrates when reconstituted (via gradient heat, microwave energy, or deep-fat frying) to develop a dark color, rough surface texture, uneven surface coating, decreased crispness, decreased holding time, poor tooth compaction characteristics, and undesirable flavor, all of which are very important to consumers of the final cooked product.

However, food coating formulators have not previously been able to utilize concentrations of rice flour at much more than about 10% without having the coatings develop an undesirable amount of what is known as reticulation crystallization after being frozen upon a food substrate.