PLANTAIN FOOD PRODUCT AND PROCESSES FOR PRODUCING PLANTAIN FOOD PRODUCT

• US 20150050415A1
• Filed: 08/15/2014
• Published: 02/19/2015
• Est. Priority Date: 08/15/2013
• Status: Abandoned Application

• Current Assignee: Thelma Oviasu
• Original Assignee: Thelma Oviasu
• Inventors: Oviasu, Thelma
• Application Number:
  US14/460,792
• Publication Number:
  US 20150050415A1
• Time in Patent Office: Days
• US Class Current: 426/615
• CPC Class Codes: A23L 11/05 Mashed or comminuted pulses or legumes; Products made therefrom A23L11/30 takes precedence; tofu or soya cheese A23L11/45; soy drinks A23L11/65
• CPC Class Codes: A23L 19/09 Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence
• CPC Class Codes: A23L 19/10 of tuberous or like starch containing root crops
• CPC Class Codes: A23L 19/105 Sweet potatoes
• CPC Class Codes: A23L 19/11 Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
• CPC Class Codes: A23L 19/13 Mashed potato products
• CPC Class Codes: A23L 7/10 Cereal-derived products

Abstract

The invention comprises various embodiments of processes by which cookable food product may be prepared and the consumable product that may be made through the uses of those processes. Advantageously, a food product may be made through the processes that is lower starch and more nutritious than food product made through conventional food processes. The system and methods may be used to make a cookable food product and a consumable food product from plantain or another type of starchy fruit or vegetable.

Claims

1. A method of producing a cookable plantain food product comprising the steps of:

mashing plantain in order to produce a plantain mash;

removing liquid from the plantain mash to produce a drier plantain mash and a removed liquid;

separating a starch portion from the removed liquid to produce a plantain liquid supernatant; and

returning the plantain liquid supernatant to the drier plantain mash to prepare an enhanced plantain mash usable to produce a cookable plantain food product.

2. The method according to claim 1, further including the step of mixing liquid with the plantain prior to said removing step in order to produce the plantain mash.

3. The method of claim 1 further including introducing to and mixing one or more liquid amounts with the drier plantain mash one or more times and after each of the one or more times said removing step and said separating step are repeated in order to produce additional plantain liquid supernatant, the additional plantain liquid supernatant combined with the plantain liquid supernatant to form a combined liquid supernatant upon completion of the last of said separating steps for said returning to the drier plantain mash to produce the cookable plantain food product.

4. A complemented cookable plantain food product comprising the cookable plantain food product obtained by the method of claim 1 to which is added one or more additional food components.

5. A complemented cookable plantain food product comprising the cookable plantain food product obtained by the method of claim 2 to which is added one or more additional food components.

6. A complemented cookable plantain food product comprising the cookable plantain food product obtained by the method of claim 3 to which is added one or more additional food components.

7. A sweet cookable plantain food product comprising the cookable plantain food product obtained by the method of claim 1 in which the mashing step is performed using ripe plantain and including a step of adding at least new starch obtained from processing of other plantain mash, said adding step following said returning step to produce the sweet cookable plantain food product.

8. A sweet cookable plantain food product comprising the cookable plantain food product obtained by the method of claim 2 in which the mashing step is performed using ripe plantain and including a step of adding at least new starch obtained from processing of other plantain mash, said adding step following said returning step to produce the sweet cookable plantain food product.

9. A sweet cookable plantain food product comprising the cookable plantain food product obtained by the method of claim 3 in which the mashing step is performed using ripe plantain and including a step of adding at least new starch obtained from processing of other plantain mash, said adding step following said returning step to produce the sweet cookable plantain food product.

10. A sweet complemented cookable plantain food product comprising the sweet cookable plantain food product obtained by the method of claim 7 to which is added one or more additional food components.

11. A sweet complemented cookable plantain food product comprising the sweet cookable plantain food product obtained by the method of claim 8 to which is added one or more additional food components.

12. A sweet complemented cookable plantain food product comprising the sweet cookable plantain food product obtained by the method of claim 9 to which is added one or more additional food components.

13. A shaped cookable plantain food product further including the step of shaping the cookable plantain food product obtained by the method of claim 3.

14. A method of preparing a consumable plantain food product comprising steps of:

mashing plantain to which liquid is introduced to produce mashed plantain;

removing liquid from the mashed plantain to produce drier mashed plantain and a removed liquid;

separating starch from the removed liquid to produce a low starch liquid supernatant;

returning the low starch liquid supernatant to the drier mashed plantain to produce a cookable plantain food product;

shaping the cookable plantain food product to produce a shaped cookable plantain food product; and

cooking the shaped cookable plantain food product to produce the consumable plantain food product.

15. The method of claim 14 further including introducing to and mixing fresh liquid with the drier plantain mash one or more times and after each of the one or more times said removing step and said separating step are repeated in order to produce additional low starch liquid supernatant, the additional low starch liquid supernatant combined with the low starch supernatant to form a combined liquid supernatant upon completion of the last of said separating steps for said returning to the drier plantain mash to produce the cookable plantain food product.

16. A sweet cookable plantain food product comprising the cookable plantain food product obtained by the method of claim 14 in which the mashing step is performed using ripe plantain and including a step of combining at least new starch obtained from processing of other plantain mash, said combining step following said returning step to produce the sweet cookable plantain food product.

17. A sweet cookable plantain food product comprising the cookable plantain food product obtained by the method of claim 15 in which the mashing step is performed using ripe plantain and including a step of combining at least new starch obtained from processing of other plantain mash, said combining step following said returning step to produce the sweet cookable plantain food product.

18. A complemented consumable plantain food product comprising the cookable plantain food product obtained by the method of claim 14 to which is added one or more additional food components.

19. A complemented consumable plantain food product comprising the cookable plantain food product obtained by the method of claim 15 to which is added one or more additional food components.

20. A sweet complemented cookable plantain food product comprising the sweet cookable plantain food product obtained by the method of claim 15 to which is added one or more additional food components.

21. A method of producing a cookable food product comprising the steps of:

mashing a starchy vegetable in order to produce a mash, the starchy vegetable selected from corn, yams, cocoa yams, African sweet potatoes, rice, cow peas, black eye peas, red beans, bananas, chick peas, potatoes, and cassava;

removing liquid from the mash to produce a drier mash and a removed liquid;

separating a starch portion from the removed liquid to produce a liquid supernatant; and

returning the liquid supernatant to the drier mash to prepare an enhanced mash usable to produce a cookable food product.