Griffith Laboratories Worldwide, Inc.

Griffith Laboratories U.s.a., Inc.

Griffith Foods International Inc.

Griffith Laboratories International, Inc.

Donald B Bernacchi

Donna L Immel

Robert J Loewe

Kenneth S Darley

Joseph Janda

Irene Greener Donhowe

Kwang L Rho

Carol A Yuknis

Michael T Bunczek

Sergio L Odorico

Irene G Donhowe

Suzanne Frieders

Mary P Kirby

Donald T Komora

Lisa A Vickers

Annette P Zyck

Aaron R Graham

Joachim N Baur

John J Prisciak

Michael J Stephenson

Joachim Baur

Joseph J Janda

James R Martin

Louis E Windecker, Jr

Jr Windecker Louis E

This invention is directed to a composition and application of marinades that contain, as key active ingredients, a combination of organic salts derived by fermentation of sugars. The resulting all natural marinades substantially improve cook yield, juiciness, flavor, and color in meat and in seafood, in a surprisingly effective way.

Marinades for meat and seafood containing natural metabolites

A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing sodium caseinate and no egg albumen in which the batter has a solids level of at least 30 percent by weight and provides at least about 0.2 percent by weight of sodium caseinate.

Battered and battered/breaded foods with enhanced textural characteristics

Novel breading crumbs are provided in which a heat-set protein is incorporated into the breading crumbs which may then optionally be coated, and which will provide improved textural qualities to food products to which they are applied with improved retention of such qualities under conditions which normally lead to deterioration of organoleptic properties, including maintaining the cooked food product at an edible temperature for a period of time and maintaining the food product under refrigeration, freezing and freeze-thaw conditions. The breading crumbs preferably are Oriental-style breading crumbs and the heat-set protein preferably is sodium caseinate. The novel breading crumbs may be comminuted and used as a predust, as a batter component, or as a flour breader. Further improvements in organoleptic properties can be obtained using a combination of the comminuted material and the novel breading crumbs in food coating systems.

Breading crumbs

Method for making improved fried, battered and breaded foods

A microencapsulation process in which a solid or liquid core material is dispersed in a protein slurry, is heated to create a protein melt and then denatured to bring about encapsulation of the core material and the product of that process.

Microencapsulation process

A glossy coating for fried and baked foods comprising gum arabic, tapioca dextrin and xanthan gum, in a dry blend, which is applied to a heated food substrate, preferably immediately after frying or baking.

Glossy coated fried and baked foods and method for making

A snack product and its method of manufacture including obtaining an expanded farinaceous material initially containing up to 20% by weight moisture, battering and breading the material, and then baking and frying it.

Process for making coated expanded snack product

An improved product is disclosed which is a coated frozen comestible which is stable when stored for extended periods. When reconstituted by microwave heating or by baking this product has a texture and appearance which is organoleptically equivalent or superior to fat fried coated comestibles.

Storage stable, readily reconstituted comestible

An improved method is disclosed for preparing coated, frozen comestibles which are stable when stored for extended periods and which, when reconstituted by microwave heating or by baking, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles, along with the products produced thereby.

Process for preparing storage stable, readily reconstituted frozen

Methods of producing coated, roasted nuts with distinctive honey flavor and golden medium brown roasted nut color comprising coating the nuts a single or successive times with nut coater slurry containing spray dried honey powder, adhesive agent, supplemental sweetener and water, and optionally with a nut coater mixture of modified instant starch and baker's special sugar, and roasting, as well as roasted nuts produced by the described method.

Honey coated and honey glazed roasted nuts and method for producing same

A method is disclosed for preparing coated, frozen comestibles which are stable when stored for extended periods and which, when reconstituted by microwave heating, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles. According to the method, the comestibles are enrobed with a first coating of a batter including wheat flour and shortening, placed in a heated water bath for up to sixty seconds, fried, given a second coating, fried a second time and frozen.

A method is disclosed for preparing coated, frozen comestibles which, when reconstituted by microwave heating, have a texture and appearance organoleptically equivalent or superior to that of fat fried coated comestibles. According to the method, the comestibles are enrobed with a first coating of a batter including wheat flour and shortening and fried, and the once coated and fried comestibles are then given a second coating, fried a second time and frozen.

Growing community of inventors

Chicago, IL, United States of America

Donald B Bernacchi