A water-dispersible coating composition for use on food substrates, which permits
incorporation of a substantially increased rice component content compared to prior
art coatings, without the occurrence of objectionable white-lump reticulation.
The coating contains at least stated minimum levels of small-particle size rice
flour and/or rice starch (#100 USS mesh size and/or 200 USS mesh size, respectively
or finer) depending upon the total amount of rice used in the mix, and exhibits
minimal surface roughness and substantially no reticulation when frozen upon the
food substrate, while imparting increased crispness, holding time and lighter color
once the frozen coated food substrate is reconstituted via gradient heat, microwave
energy, or deep-frying reconstitution methods, without sacrificing appearance,
flavor, and tooth compaction characteristics desirable to consumers of the final
reconstituted product.
