ARTHROPOD PROTEIN-FORTIFIED ALIMENTARY FLOUR AND METHODS OF MANUFACTURE
First Claim
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1. A fortified flour composition comprising:
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F100−
w+x+y+z+Pw+Bx+TDy+TMz 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.
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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.
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Citations
20 Claims
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1. A fortified flour composition comprising:
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F100−
w+x+y+z+Pw+Bx+TDy+TMzwhere; 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. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13)
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14. A method of manufacturing an alimentary flour composition comprising:
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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. - View Dependent Claims (15, 16, 17, 18, 19, 20)
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Specification