Flours that improve the crispness of battered potatoes

Patent metadata

Field	Value
Publication number	US-10149493-B2
Application number	US-201514698915-A
Country	US
Kind code	B2
Filing date	Apr 29, 2015
Priority date	Apr 29, 2015
Publication date	Dec 11, 2018
Grant date	Dec 11, 2018

Abstract

The application relates to a composition comprising separately by weight:
a) from about 25% to about 50% by weight of a native rice flour; b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated; c) from about 10% to about 20% of a flour which has been thermally inhibited; and d) from about 15% to about 35% of a reduced protein pulse flour selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof.

First claim

What is claimed is:

1. A dry solids coating composition comprising separately by weight:
a) from about 25% to about 50% by weight of a native rice flour;
b) from about 5% to about 15% by weight of a rice flour which has been heat-moisture treated;
c) from about 10% to about 20% by weight of a flour which has been thermally inhibited; and
d) from about 15% to about 35% by weight of a reduced protein base pulse flour having a weight reduction in protein content compared to the protein content of a native base pulse flour of from about 20% to about 40% by weight;
wherein the reduced protein base pulse flour has a protein content of from about 13% to about 20% by weight of the flour and a starch content of between 58.0 and 76.1% starch;
wherein base pulse flour is selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof;
and wherein the reduced protein base pulse flour is made by a process comprising milling a pulse to from a milled pulse composition and air classifying the components of the milled pulse composition to obtain the reduced protein base pulse flour.

2. The composition of claim 1 , wherein the reduced protein base pulse flour has a protein content of from about 12% to about 16% by weight of the flour.

3. The composition of claim 1 , wherein the flour which has been thermally inhibited is derived from the group consisting of tapioca, corn, sorghum, potato, and wheat.

4. The composition of claim 1 , wherein the flour which has been thermally inhibited is derived from tapioca.

5. An aqueous enrobing solution comprising the dry solids coating composition of claim 1 in a ratio of about 1.2 parts to about 1.6 parts by weight of water to 1 part by weight of the dry solids coating composition of claim 1 .

6. A process for preparing a frozen potato product with a film-like coating on the outer surface, which comprises cutting raw potatoes; blanching the potatoes; partially drying the potatoes; coating the potatoes with the aqueous enrobing composition of claim 5 ; followed by par frying the potatoes in hot oil; and freezing the potatoes.

7. An enrobed potato product prepared with the enrobing solution of claim 5 and a potato product.

8. The enrobed potato product of claim 7 , wherein the enrobed potato product comprises sweet potato.

9. The enrobed potato product of claim 7 , wherein the enrobed potato product is then par fried.

10. The enrobed potato product of claim 7 , wherein the enrobed potato product is then frozen.

11. The enrobed potato product of claim 7 , wherein the enrobed potato product is then baked.

12. The enrobed potato product of claim 7 , wherein the enrobed potato product is then, in any sequence, par fried, frozen, and baked.

13. A dry solids coating composition comprising separately by weight:
a) from about 35% to about 40% by weight of a native rice flour;
b) from about 7% to about 15% by weight of a rice flour which has been heat-moisture treated;
c) from about 12% to about 20% by weight of a tapioca flour which has been thermally inhibited; and
d) from about 20% to about 30% by weight of a reduced protein base pulse flour, wherein the base pulse flour is selected from the group consisting of pea flour, faba bean flour, lentil flour, chickpea flour, and mixtures thereof;
wherein the reduced protein base pulse flour has a weight reduction in protein content compared to the protein content of a native base pulse flour of from about 20% to about 40% by weight;
wherein the reduced protein base pulse flour has a protein content of from about 13% to about 20% by weight of the flour and a starch content of between 58.0 and 76.1% starch;
and wherein the reduced protein base pulse flour is made by a process comprising providing a pulse composition comprising a plurality of separate protein particles and a plurality of starch particles having adhered protein and separating the protein particles from the starch particles having adhered protein.

Assignees

• Corn Products Dev Inc

Inventors

• Sistrunk Callen
• Du Yuechao

Classifications

• A23V2200/20

  Ingredients acting on or related to the structure · CPC title

• A23V2300/20

  Freezing · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A21D2/362 Primary

  Leguminous plants · CPC title

• A21D2/366

  Tubers, roots · CPC title