ARTHROPOD PROTEIN-FORTIFIED ALIMENTARY FLOUR AND METHODS OF MANUFACTURE

• US 20160037808A1
• Filed: 08/05/2015
• Published: 02/11/2016
• Est. Priority Date: 08/05/2014
• Status: Abandoned Application

• Current Assignee: Bitty Foods, Inc.
• Original Assignee: Bitty Foods, LLC
• Inventors: Miller, Megan Renee
• Application Number:
  US14/819,254
• Publication Number:
  US 20160037808A1
• Time in Patent Office: Days
• US Class Current: 1/1
• CPC Class Codes: A23L 33/22 Comminuted fibrous parts of plants, e.g. bagasse or pulp
• CPC Class Codes: A23L 7/101 Addition of antibiotics, vitamins, amino-acids, or minerals
• CPC Class Codes: A23L 7/115 Cereal fibre products, e.g. bran, husk
• CPC Class Codes: A23L 7/198 Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Arthropod-fortified alimentary flour compositions are provided. The alimentary flour compositions functionally mimic the properties of traditional wheat-based flours as judged by at least one characteristic selected from nutrition, lightness, elasticity and shelf life without comprising wheat as a majority ingredient in the composition. The flour compositions provide a nutritional, grain-free, environmentally friendly substitute to grain-based flour foodstuffs that satisfy carbohydrate, protein, mineral, and vitamin requirements, without abandoning the capabilities provided by grain-based flour in cooking.

Claims

1. A fortified flour composition comprising:

F<sub>100−

w+x+y+z</sub>+P_w+B_x+TD_y+TM_z

where;

F is at least one fiber/starch material selected from the group of cereal-grain-based, root-based, tuber-based, nut-based, powderized fruit or vegetable based fiber/starch materials;

P is at least one fortifying material selected from the group of powderized arthropods and/or arthropod-derived compounds, and w is a concentration of P by weight of the flour composition of from 10 to 50%;

B is at least one binding agent selected from the group of vegetable gums, finely ground seeds, psyllium husks, and combinations and mixtures thereof, and x is a concentration of B by weight of the flour composition of from 1 to 5%;

TD is at least one density improving textural supplement selected from the group of extracted starches, such as, tapioca, lentil, arrowroot, potato, corn, and mixtures thereof, and y is a concentration of TD by weight of the flour composition of from 0 to 20%;

TM is at least one moisture improving textural supplement selected from the group of ground nuts, such as, coconut, brazil and almond, and mixtures thereof, and z is a concentration of TM by weight of the flour composition of from 0 to 20%; and

wherein the concentration of F is at least 30% by weight of the flour composition.

2. The flour composition of claim 1, wherein the flour composition is grain-free.

3. The flour composition of claim 1, wherein F is root-based.

4. The flour composition of claim 3, wherein F is cassava root.

5. The flour composition of claim 1, wherein P is powderized cricket.

6. The flour composition of claim 1, wherein B is a xanthan gum, and x is a concentration of no greater than 2% by weight.

7. The flour composition of claim 1, wherein y is from 5 to 15% by weight of the flour composition.

8. The flour composition of claim 7, wherein TD is tapioca starch.

9. The flour composition of claim 1, wherein z is from 3 to 7% by weight of the flour composition.

10. The flour composition of claim 9, wherein TM is ground coconut.

11. The flour composition of claim 1, wherein F is at least 50% by weight of the flour composition.

12. The flour composition of claim 1, wherein P is powderized cricket, and w is at least 30% by weight of the flour composition.

13. The flour composition of claim 1, wherein F is cassava root and comprises at least 50 by weight of the flour composition, P is powderized cricket and w is from 25 to 35% by weight of the flour composition, B is xanthan gum and x is from 1 to 2% by weight of the flour composition, TD is tapioca starch and y is from 5 to 15% by weight of the flour composition, and TM is ground coconut and z is from 3 to 7% by weight of the flour composition.

14. A method of manufacturing an alimentary flour composition comprising:

providing at least one fiber/starch material selected from the group of cereal-grain-based, root-based, tuber-based, nut-based, powderized fruit or vegetable based fiber/starch materials;

providing at least one fortifying material selected from the group of powderized arthropods and/or arthropod-derived compounds, and w is a concentration of P by weight of the flour composition of from 10 to 50%;

providing at least one binding agent selected from the group of vegetable gums, finely ground seeds, psyllium husks, and combinations and mixtures thereof;

weighing the at least one fiber-starch material, the at least one fortifying material and the at least one binding agent such that the fiber starch material comprises at least 30% by weight of the flour composition, such that the at least one fortifying material comprises at least from 10 to 50% by weight of the flour composition, and such that the at least one binding agent comprises at least from 1 to 5% by weight of the flour composition;

mixing the weighed fiber-starch material, fortifying material and binding agent until the individual components are dispersed together into a flour composition; and

sifting the flour composition to remove any particles having a size greater than 0.5 mm.

15. The method of claim 14, further comprising providing and weight at least one density improving textural supplement selected from the group of extracted starches, such as, tapioca, lentil, arrowroot, potato, corn, and mixtures thereof, such that the density improving textural supplement comprises from 5 to 15% by weight of the flour composition.

16. The method of claim 14, further comprising providing and weight at least one moisture improving textural supplement selected from the group of ground nuts, such as, coconut, brazil and almond, and mixtures thereof, such that the moisture improving textural supplement comprises from 3 to 7% by weight of the flour composition.

17. The method of claim 14, further comprising pre-processing the fortifying material comprising:

dehydrating the fortifying material until a thermogravimetric moisture analysis reveals water content of the fortifying material measuring 5% or less; and

milling the dehydrating fortifying material into particles and sieving the particles to a particle size no greater than 0.500 mm.

18. The method of claim 14 wherein the fiber/starch material is cassava root, the fortifying material is powderized cricket, and the binding agent is xanthan gum.

19. The method of claim 18, wherein the cricket is fed a nutrient-enhanced feed mixture prior to processing.

20. The method of claim 14, wherein the fortifying material is a protein isolate of cricket.