1. A batter coating composition for a cooked food product to impart the sensorial attributes of a fried food product, said batter coating composition comprising:
an ungelatinized, enzyme-modified starch, an ungelatinized, enzyme-modified flour or an ungelatinized, enzyme-modified starch-containing material plated with a liquid cooking oil at a starch-to-oil weight ratio of up to about 2:1.
2. The batter coating composition of claim 1 further comprising:
approximately equal parts by weight of a flour and said plated ungelatinized, enzyme-modified starch, an ungelatinized, enzyme-modified flour or an ungelatinized, enzyme-modified starch-containing material; and
approximately equal parts by weight of a salt, a leavening agent and a gluten.
3. The batter coating composition of claim 2 further comprising:
approximately 49% by weight of said flour;
approximately 44% by weight of said plated ungelatinized, enzyme-modified starch, said ungelatinized, enzyme-modified flour or said ungelatinized, enzyme-modified starch-containing material;
approximately 3% by weight of said salt;
approximately 2% by weight of said leavening agent; and
approximately 2% by weight of said gluten.
4. The batter coating composition of claim 1 wherein said liquid cooking oil is a vegetable oil selected from the group consisting of olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, avocado oil, sesame oil, argan oil or rice bran oil.
5. The batter coating composition of claim 1 wherein said cooked food product is selected from the group consisting of beef, pork, lamb, poultry, fish, fruit, cheese or vegetable.
6. The batter coating composition of claim 1 wherein said batter coating composition is wet or powdered.
7. The batter coating composition of claim 6 wherein said wet batter coating composition is hydrated with water on a 2:1 wet-to-dry ratio.
8. A process for preparing a batter coating for a cooked food product, said process comprising the steps of:
1) plating a porous, enzyme-modified starch, flour or starch-containing material with a liquid cooking oil;
2) mixing said plated, enzyme-modified starch, flour or starch-containing material and a flour; and
3) preparing said batter coating.
9. The process for preparing said batter coating of claim 8 further comprising:
1) plating said porous, enzyme-modified starch, flour or starch-containing material with said liquid cooking oil at a starch-to-oil weight ratio of up to about 2:1;
2) mixing approximately equal parts by weight of said plated, enzyme-modified starch, flour or starch-containing material and said flour;
3) mixing approximately equal parts by weight of a salt, a leavening agent and a gluten; and
3) forming said batter coating.
10. The process for preparing said batter coating of claim 9 wherein said step 2) further comprises mixing approximately 49% by weight of said flour and approximately 44% by weight of said plated enzyme-modified starch, flour or starch-containing material, and wherein said step 3) further comprises mixing approximately 3% by weight of said salt, approximately 2% by weight of said leavening agent, and approximately 2% by weight of said gluten.
11. The process for preparing said batter coating of claim 8 wherein said liquid cooking oil is a vegetable oil selected from the group consisting of olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, avocado oil, sesame oil, argan oil or rice bran oil.
12. The process for preparing said batter coating of claim 9 further comprising the step of hydrating said batter coating with water on a 2:1 wet-to-dry ratio to form a wet batter coating.
13. A process for preparing to a cooked food product having the sensorial attributes of a fried food product, said process comprising the steps of:
(a) coating a food product with a batter coating, wherein said batter coating comprises a mixture of a flour and a porous, ungelatinized, enzyme-modified starch-containing material, wherein said enzyme-modified starch-containing material is plated with a liquid cooking oil at a starch-to-oil weight ratio of up to about 2:1; and
(b) then after step (a), preparing said cooked food product from said coated food product.
14. The process of claim 13 wherein said batter coating further comprises approximately equal parts by weight of said flour and said enzyme-modified starch-containing material, and approximately equal parts by weight of a salt, a leavening agent and a gluten.
15. The process of claim 14 wherein said batter coating further comprises approximately 49% by weight of said flour, approximately 44% by weight of said enzyme-modified starch-containing material, approximately 3% by weight of said salt, approximately 2% by weight of said leavening agent, and approximately 2% by weight of said gluten.
16. The process of claim 15 further comprising the step of hydrating said batter coating with water on a 2:1 wet-to-dry ratio to form a wet batter coating.
17. The process of claim 13 wherein said liquid cooking oil is a vegetable oil selected from the group consisting of olive oil, palm oil, soybean oil, canola oil, pumpkin seed oil, corn oil, sunflower oil, safflower oil, peanut oil, grape seed oil, avocado oil, sesame oil, argan oil or rice bran oil.
18. The process of claim 13 wherein said food product is selected from the group consisting of beef, pork, lamb, poultry, fish, fruit, cheese or vegetable.
19. The process of claim 13 wherein said step (b) of preparing said cooked food product further comprises the step of steam cooking andor baking said coated food product to prepare said cooked food product.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A microorganism control agent comprising:
not less than 1% by weight but less than 10% by weight of N,N\u2032-hexamethylene bis(4-carbamoyl-1-decylpyridinium bromide);
not less than 35% by weight but less than 60% by weight of at least one alcohol having either 2 or 3 carbon atoms;
water; and
an acid.
2. The microorganism control agent according to claim 1, wherein the acid is an edible organic acid.
3. The microorganism control agent according to claim 2, wherein the edible organic acid is a citric acid.
4. The microorganism control agent according to claim 1, wherein the acid is contained in a range of 0.1 to 40 mol per 1 mol of N,N\u2032-hexamethylene bis(4-carbamoyl-1-decylpyridinium bromide).
5. The microorganism control agent according to claim 4, wherein the acid is contained in a range of 0.1 to 10 mol per 1 mol of N,N -hexamethylene bis(4-carbamoyl-1-decylpyridinium bromide).
6. An N,N\u2032-hexamethylene bis(4-carbamoyl-1-decylpyridinium bromide) stabilizing method comprising
mixing not less than 1% by weight but less than 10% by weight of N,N\u2032-hexamethylene bis(4-carbamoyl-1-decylpyridinium bromide), not less than 35% by weight but less than 60% by weight of at least one alcohol having either 2 or 3 carbon atoms, water, and an acid.