Improved product and process for imparting fried taste to baked foodstuffs

Claim 2

A dry coating mix for imparting the texture, taste and appearance of deep-fat fried foods to baked foodstuffs comprising from 10 to 50% by weight of deep fat fried farinaceous particles, 7 to 35% by weight bread crumbs, from 1.5 to 30% by weight of a film forming agent selected from the group consisting of low D.E. dextrins, proteins, modified cornstarch, and combinations thereof, and up to 5% natural spices, said fried farinaceous particles containing from 12 to 30% by weight of oil.

Claim 3

The coating mix of claim 1 wherein the farinaceous particles have a particle size of at least 40% by weight minus No. 14 U.S.S. Sieve and less than 5% plus No. 5 U.S.S. Sieve.

Claim 4

The coating mix of claim 1 wherein the level of fried particles is from 15 to 35% by weight.

Claim 5

The coating mix of claim 1 wherein the fried particles have a moisture content of less than about 5% by weight.

Claim 6

A process for preparing a baked coated foodstuff with the texture, taste and appearance of a fried, coated foodstuff comprising: a) moistening the surface of the foodstuff; b) coating the moistened surface with a dry mix which comprises from 10 to 50% by weight of deep fat fried farinaceous particles, 10 to 35% by weight bread crumbs, from 1.5 to 15% by weight of a film forming agent selected from the group consisting of low D.E. dextrins, proteins and combinations thereof, and up to 5% natural spices, said fried farinaceous particles containing from 12 to 30% by weight of oils, and then, c) promptly baking the coated comestible.

Claim 7

A process for preparing a baked coated foodstuff with the texture, taste and appearance of a fried, coated foodstuff comprising: a) moistening the surface of the foodstuff; b) coating the moistened surface with a dry mix which comprises from 10 to 50% by weight of deep fat fried farinaceous particles, 10 to 35% by weight bread crumbs, from 1.5 to 15% by weight of a film forming agent selected from the group consisting of low D.E. dextrins, proteins and combinations thereof, and up to 5% natural spices, said fried farinaceous particles containing from 12 to 30% by weight of oils, and then, c) promptly baking the coated comestible.

Claim 8

The method of claim 5 wherein the deep fat fried farinaceous particles are prepared by forming strips of an unleavened dough, frying said dough strips and comminuting said fried dough strips.

Claim 9

The method of claim 6 wherein he dough is fried to a moisture content of less than about 5% by weight.