SEASONING AND COATING MIX COMPOSITION FOR CRISPY VEGETABLES

• Main Authors: NAYYAR, DALIP K, SCHULOK, WALTER W, DALLY, VERNETTA L, GERULIS, SUSAN M, COLEMAN, EDWARD C
• Format: Patent
• Language: English; French
• Published: 01.05.1997
• Edition: 6
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The present invention relates to a seasoning and coating mix composition which, when applied to vegetables and subsequently baked, imparts the texture, taste and appearance of batter-fried foods. The resultant product is neither too oily nor too soggy and possesses a surface having a very crispy texture. The coating compositions of the present invention are cholesterol-free and do not comprise a flour component. More particularly, the coating compositions of the present invention are comprised of a unique combination of ingredients, including bread crumbs coated with partially hydrogenated vegetable oils, modified starch, powdered shortening, a no-fat, dry, carbohydrate adhesive, protein and vegetable lecithin.