	US 7,531,200 B2
	Method of preparing a frozen, battered food product
Susana Fiszman Dal Santo, Valencia (Spain); Ana Salvador Alcaraz, Valencia (Spain); Teresa Sanz Taberner, Valencia (Spain); Maria-Angeles Lluch Rodriguez, Valencia (Spain); José-Vincente Castellano Belloch, Valencia (Spain); José-Luis Camps Herrero, Valencia (Spain); and Manuel Gamero Castañer, Valencia (Spain)
Assigned to Alimentaria ADIN, S.A. (Spanish Society), Valencia (Spain)
Appl. No. 10/485,568 PCT Filed May 20, 2003, PCT No. PCT/ES03/00226 § 371(c)(1), (2), (4) Date Jul. 12, 2004, PCT Pub. No. WO03/101228, PCT Pub. Date Dec. 11, 2003.
Claims priority of application No. 200201276 (ES), filed on Jun. 04, 2002.
Prior Publication US 2004/0241289 A1, Dec. 02, 2004
Int. Cl. A23L 1/0534 (2006.01)

U.S. Cl. 426—552 [426/302; 426/305; 426/573]

19 Claims

1. Method of preparing a frozen-batter-coated food product which comprises:

(a) preparing a batter by mixing a number of dry ingredients with water;

(b) pre-dusting a food product to be batter-coated;

(c) applying the prepared batter containing between 1 and 5% by weight of a cellulose derivative that coagulates in a hot water bath or in the presence of water vapor to the dusted food product to form a batter coating thereon;

(d) coagulating the batter coating on the food product in a hot water bath, without pre-frying;

(e) heating the coagulated, batter-coated food product in a conventional, microwave or infrared oven so that the coagulated batter coating layer does not melt on cooling due to thermo-reversibility; and

(f) cooling and freezing the heated product.