公开(公告)号：US3528819A

公开(公告)日：1970-09-15

申请号：US3528819D

申请日：1967-02-16

Applicant: CPC INTERNATIONAL INC

Inventor： HAMILTON ROBERT M ,  HEADY ROBERT E

IPC: A23F3/16 ,  A23F3/22 ,  A23F5/18 ,  A23F5/40 ,  A23F1/08 ,  A23F3/00

CPC classification number: A23F5/40 ,  A23F3/163 ,  A23F3/22 ,  A23F5/185

公开(公告)号：US3607393A

公开(公告)日：1971-09-21

申请号：US3607393D

申请日：1967-12-21

Applicant: CPC INTERNATIONAL INC

Inventor： GABEL RONALD R ,  HAMILTON ROBERT M ,  DUDACEK WAYNE E

IPC: A23L1/00 ,  C08B30/12 ,  C08B31/00 ,  C08B31/18 ,  C13L1/08

CPC classification number: C08B31/18 ,  A23P20/12 ,  C08B30/12 ,  C08B31/00

Abstract: Method of preparing a starch useful as a batter mix to prepare breaded, deep-fried foods. Particularly covers a method of preparing a batter starch by treating an acidic aqueous slurry of raw starch with a mixture of hypohalogenous acid and halogen, followed by treatment with an oxidizing agent. In a preferred embodiment an alkali metal hypohalite such as sodium hypochlorite is the treatment agent in the first step and the oxidizing agent is hydrogen peroxide. The resultant starch when used as a batter mix results in a fried batter coating displaying a high degree of adhesion and cohesion.