Products from sweet potatoes, cassava, edible aroids, amaranth, yams, lotus, potatoes and other roots, seeds and fruit

• US 5,789,012 A
• Filed: 08/09/1993
• Issued: 08/04/1998
• Est. Priority Date: 01/31/1986
• Status: Expired due to Fees

• Current Assignee: Kara M. Slimak
• Original Assignee: Kara M. Slimak
• Inventors: Slimak, Kara M.
• Primary Examiner(s): PADEN, CAROLYN A
• Application Number:
  US08/103,579
• Time in Patent Office: 1,821 Days
• Field of Search: 426/629, 426/94, 426/549, 426/615, 426/589, 426/633, 426/637, 426/640, 426/658, 426/803, 426/518, 426/523
• US Class Current: 426/629
• CPC Class Codes: A21D 13/02 Products made from whole meal; Products containing bran or rough-ground grain
• CPC Class Codes: A21D 13/04 Products made from materials other than rye or wheat flour
• CPC Class Codes: A21D 13/043 from tubers, e.g. manioc or potato
• CPC Class Codes: A21D 13/045 from leguminous plants
• CPC Class Codes: A21D 13/047 from cereals other than rye or wheat, e.g. rice
• CPC Class Codes: A21D 13/19 with fillings
• CPC Class Codes: A21D 13/31 filled before baking
• CPC Class Codes: A21D 13/40 Products characterised by the type, form or use
• CPC Class Codes: A21D 13/41 Pizzas
• CPC Class Codes: A21D 13/42 Tortillas
• CPC Class Codes: A21D 13/44 Pancakes or crêpes
• CPC Class Codes: A21D 13/46 Croutons
• CPC Class Codes: A21D 13/60 Deep-fried products, e.g. doughnuts
• CPC Class Codes: A21D 13/80 Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
• CPC Class Codes: A23G 9/42 containing plants or parts thereof, e.g. fruits, seeds, extracts containing gums A23G9/34
• CPC Class Codes: A23K 10/30 from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms obtained by microbiological or biochemical processes, e.g. using yeasts or enzymes, A23K10/10
• 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 25/10 Peanut butter
• CPC Class Codes: A23L 25/30 : Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products A23L25/10 and A23L25/40 take precedence
• CPC Class Codes: A23L 7/109 : Types of pasta, e.g. macaroni or noodles
• CPC Class Codes: A23L 7/117 : Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152
• CPC Class Codes: A23L 7/13 : Snacks or the like obtained by oil frying of a formed cereal dough
• CPC Class Codes: A23L 9/12 : Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
• CPC Class Codes: A23P 20/12 : Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Abstract

Flours prepared from white sweet potatoes, cassava, edible aroids, tropical yams, lotus, arrowhead, buckbean, and amaranth, and a variety of different food products prepared from them, are substitutes for wheat and other grains, legumes, milk, eggs, and a partial substitute for nuts. A variety of different food products, prepared from edible roots, seeds, and starchy fruits including potatoes, arrowroot, water chestnut, sugar beets, jicama, buckwheat, legumes, millet, milo, barley, oats, corn, teff, rice, cotton seed meal, bread fruit, pumpkin, winter squash, white squash, plantain, banana, and jack fruit, are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts. A variety of starches, soluble fibers, and insoluble fibers may be combined to provide products that are substitutes for wheat and other grains, milk, eggs, and a partial substitute for nuts.

Claims

1. A non-grain edible flour comprising the comminuted tuber or seed of at least one member selected from the group consisting of Convolvulaceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof, wherein the flour contains at least 50% of the plant fiber and other non-farinaceous substance of the tuber or seed.

2. A mixed flour comprising the flour of claim 1 and at least one material selected from the group consisting of grain flour, legume flour, leavening agent, emulsifiers, and added fiber.

3. The flour of claim 1, wherein the flour contains at least 75% of the plant fiber and other non-farinaceous substance of the tuber.

4. The flour of claim 1, wherein the selected tuber or seed is a tuber of family Dioscoreaceae.

5. The flour of claim 1, wherein the selected tuber or seed is a tuber of family Nymphaeaceae.

6. The flour of claim 1, wherein the selected tuber or seed is a tuber of family Euphorbiaceae.

7. The flour of claim 1, wherein the selected tuber or seed is a tuber of family Alismataceae.

8. The flour of claim 1, wherein the selected tuber or seed is a seed of family Amaranthaceae.

9. The flour of claim 1, wherein the selected tuber or seed is from family Chenopodiaceae.

109. The flour of claim 1, wherein the selected tuber or seed is a tuber of family Convolvulaceae.

110. The flour of claim 1, wherein the selected tuber or seed is a tuber of family Araceae.

10. A non-grain edible flour possessing the ability to hold a rise in the absence of grain flour, legume flour, or added fiber;

said non-grain edible flour comprising comminuted tubers or seeds of at least one member selected from the group consisting of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof, wherein the flour contains at least 50% of the plant fiber and other non-farinaceous substance of the tuber or seed.

11. A mixed flour comprising the flour of claim 10 and at least one material selected from the group consisting of wheat, corn, oats, millet, rice, rye, barley, Milo, popcorn, sorghum, triticale, wild rice, teff, spelt, buckwheat, lentil, soy, peanut, garbanzo, mung, pea, bean, guar, kudzu, acacia, fenugreek, jicama, tonka, tamarind, tragacanth, lima, linseed, cottonseed, Jesuit'"'"'s nut, cycad seeds, glycerine monostearate, hydroxypropyl methylcellulose, calcium stearoylactylate, pentosans, sodium stearoylactylate, malt, glycerol ester of fatty acids, diacetyl tartaric acid, glycerol monoester emulsifiers, hydrophilic gum, cellulose ethers, hulls of vegetable origin, vegetable fiber, alpha cellulose flour, bran, rice hulls, oat hulls, amaranth hulls, milo hulls, corn cobs, bean hulls, soybean hulls, dried vegetable juices, sodium carboxymethylcellulose, hydroxymethylcellulose, karaya gum, algin, agar, carrageenan, mucilages, and gums.

12. The flour of claim 10, wherein the flour contains at least 75% of the plant fiber and other non-farinaceous substance of the tuber.

13. The flour of claim 12 wherein the flour contains at least 90% of the plant fiber and other non-farinaceous substance of the tuber.

14. An imitation nut butter product comprising a carrier and the flour of claim 12, wherein the amount of carrier in admixture with the flour is sufficient to impart a nut butter texture.

15. A batter-type product comprising the flour of claim 12 and water in amounts effective to produce said batter-type product.

16. A baked product comprising the flour of claim 12 and water in amounts effective to produce said baked product.

17. A colloidal product comprising the flour of claim 12, an oil, and water in amounts effective to produce said colloidal product.

18. An extruded product comprising water and the flour of claim 12 in amounts effective to produce said extruded product.

19. A milk substitute comprising the flour of claim 12 and water in amounts effective to produce said milk substitute.

20. An ice cream substitute which is the frozen milk substitute of claim 19.

21. The flour of claim 12, wherein the flour comprises comminuted particles of tubers of family Convolvulaceae.

22. The flour of claim 21, wherein the flour is from the white sweet potato.

23. The flour of claim 21 wherein the flour contains at least 90% of the plant fiber and other non-farinaceous substance of the tuber.

24. An imitation nut butter product comprising a carrier and the flour of claim 21, wherein the amount of carrier in admixture with the flour is sufficient to impart a nut butter texture.

25. A batter-type product comprising the flour of claim 21 and water in amounts effective to produce said batter-type product.

26. A baked product comprising the flour of claim 21 and water in amounts effective to produce said baked product.

27. A colloidal product comprising the flour of claim 21, an oil, and water in amounts effective to produce said colloidal product.

28. An extruded product comprising water and the flour of claim 21, in amounts effective to produce said extruded product.

29. A milk substitute comprising the flour of claim 21 and water in amounts effective to produce said milk substitute.

30. An ice cream substitute which is the frozen milk substitute of claim 29.

31. The flour of claim 12, wherein the flour comprises comminuted particles of tubers of family Araceae.

32. The flour of claim 31 wherein the flour is from edible aroids.

33. The flour of claim 31 wherein the flour contains at least 90% of the plant fiber and other non-farinaceous substance of the tuber.

34. The flour of claim 31 wherein the entire flour passes through a screen of 0.001 inch mesh.

35. An imitation nut butter product comprising a carrier and the flour of claim 31, wherein the amount of carrier in admixture with the flour is sufficient to impart a nut butter texture.

36. A batter-type product comprising the flour of claim 31 and water in amounts effective to produce said batter-type product.

37. A baked product comprising the flour of claim 31 and water in amounts effective to produce said baked product.

38. A colloidal product comprising the flour of claim 31, an oil, and water in amounts effective to produce said colloidal product.

39. An extruded product comprising water and the flour of claim 31 in amounts effective to produce said extruded product.

40. A milk substitute comprising the flour of claim 31 and water in amounts effective to produce said milk substitute.

41. An ice cream substitute which is the frozen milk substitute of claim 40.

42. The flour of claim 12, wherein the flour comprises comminuted particles of tubers of family Dioscoreaceae.

43. The flour of claim 42 wherein the flour is from yams.

44. The flour of claim 42 wherein the flour contains at least 90% of the plant fiber and other non-farinaceous substance of the tuber.

45. An imitation nut butter product comprising a carrier and the flour of claim 42, wherein the amount of carrier in admixture with the flour is sufficient to impart a nut butter texture.

46. A batter-type product comprising the flour of claim 42 and water in amounts effective to produce said batter-type product.

47. A baked product comprising the flour of claim 42 and water in amounts effective to produce said baked product.

48. A colloidal product comprising the flour of claim 42, an oil, and water in amounts effective to produce said colloidal product.

49. An extruded product comprising water and the flour of claim 42 in amounts effective to produce said extruded product.

50. A milk substitute comprising the flour of claim 42 and water in amounts effective to produce said milk substitute.

51. An ice cream substitute which is the frozen milk substitute of claim 50.

52. The flour of claim 12, wherein the flour comprises comminuted particles of tubers of family Nymphaceae.

53. The flour of claim 52 wherein the flour is from lotus.

54. The flour of claim 52 wherein the flour contains at least 90% of the plant fiber and other non-farinaceous substance of the tuber.

55. An imitation nut butter product comprising a carrier and the flour of claim 52, wherein the amount of carrier in admixture with the flour is sufficient to impart a nut butter texture.

56. A batter-type product comprising the flour of claim 52 and water in amounts effective to produce said batter-type product.

57. A baked product comprising the flour of claim 52 and water in amounts effective to produce said baked product.

58. A colloidal product comprising the flour of claim 52, an oil, and water in amounts effective to produce said colloidal product.

59. An extruded product comprising water and the flour of claim 52 in amounts effective to produce said extruded product.

60. A milk substitute comprising the flour of claim 52 and water in amounts effective to produce said milk substitute.

61. An ice cream substitute which is the frozen milk substitute of claim 60.

62. The flour of claim 10 wherein the flour comprises comminuted particles of tubers of family Euphorbiaceae.

63. The flour of claim 62 wherein the flour is from cassava.

64. The flour of claim 62 wherein the flour contains at least 90% of the plant fiber and other non-farinaceous substance of the tuber.

65. An imitation nut butter product comprising a carrier and the flour of claim 62, wherein the amount of carrier in admixture with the flour is sufficient to impart a nut butter texture.

66. A batter-type product comprising the flour of claim 62 and water in amounts effective to produce said batter-type product.

67. A baked product comprising the flour of claim 62 and water in amounts effective to produce said baked product.

68. A colloidal product comprising the flour of claim 62, an oil, and water in amounts effective to produce said colloidal product.

69. An extruded product comprising water and the flour of claim 62 in amounts effective to produce said extruded product.

70. A milk substitute comprising the flour of claim 62 and water in amounts effective to produce said milk substitute.

71. An ice cream substitute which is the frozen milk substitute of claim 70.

72. The flour of claim 12, wherein the flour comprises comminuted particles of tubers of family Alismataceae.

73. The flour of claim 72 wherein the flour is from arrowhead.

74. The flour of claim 72 wherein the flour contains at least 90% of the plant fiber and other non-farinaceous substance of the tuber.

75. An imitation nut butter product comprising a carrier and the flour of claim 72, wherein the amount of carrier in admixture with the flour is sufficient to impart a nut butter texture.

76. A batter-type product comprising the flour of claim 72 and water in amounts effective to produce said batter-type product.

77. A baked product comprising the flour of claim 72 and water in amounts effective to produce said baked product.

79. An extruded product comprising water and the flour of claim 72 in amounts effective to produce said extruded product.

80. A milk substitute comprising the flour of claim 72 and water in amounts effective to produce said milk substitute.

81. An ice cream substitute which is the frozen milk substitute of claim 80.

82. The flour of claim 12, wherein the flour comprises comminuted tubers or seeds of families Amaranthaceae and Chenopodiaceae.

83. The flour of claim 82 wherein the flour is from sugar beets.

84. The flour of claim 83 wherein the flour contains at least 75% of the plant fiber and other non-farinaceous substance of the tuber.

85. The flour of claim 82 wherein the flour is selected from the group consisting of amaranth, quinoa and mixtures thereof.

86. The flour of claim 82 wherein the flour contains at least 90% of the plant fiber and other non-farinaceous substance of the seed.

87. An imitation nut butter product comprising a carrier and the flour of claim 82, wherein the amount of carrier in admixture with the flour is sufficient to impart a nut butter texture.

88. A batter-type product comprising the flour of claim 82 and water in amounts effective to produce said batter-type product.

89. A baked product comprising the flour of claim 82 and water in amounts effective to produce said baked product.

90. A colloidal product comprising the flour of claim 82, an oil, and water in amounts effective to produce said colloidal product.

91. An extruded product comprising water and the flour of claim 82 in amounts effective to produce said extruded product.

92. A milk substitute comprising the flour of claim 82 and water in amounts effective to produce said milk substitute.

93. An ice cream substitute which is the frozen milk substitute of claim 92.

78. A colloidal product comprising the flour of 72, an oil, and water in amounts effective to produce said colloidal product.

94. An edible flour possessing the ability to maintain a risen structure in the absence of gluten, said edible flour comprising comminuted particles of starch, soluble fiber and insoluble fiber.

95. The flour of claim 94, wherein the source of the starch is an edible root, wherein the source of the insoluble fiber is vegetable fiber, and wherein the source of the soluble fiber is dried, pulverized vegetable juices.

96. The flour of claim 94, wherein the starch is non-glutinous starch from seeds.

97. The flour of claim 94, wherein the starch is non-glutinous vegetable starch.

98. The flour of claim 94, wherein the soluble fiber is selected from the group consisting of mucilages and gums.

99. The flour of claim 94, wherein the soluble fiber is selected from the group consisting of carboxymethylcellulose and hydroxymethylcellulose.

100. A The flour of claim 94, wherein the insoluble fiber is edible dried pulverized woody portions of herbs and plants.

101. The flour of claim 94, wherein the insoluble fiber is selected from the group consisting of edible, dried, pulverized seed coats and hulls.

102. An imitation nut butter product comprising a carrier and the flour of claim 94, wherein the amount of carrier in admixture with the flour is sufficient to impart a nut butter texture.

103. A batter-type product comprising the flour of claim 94, and water in amounts effective to produce said batter-type product.

104. A baked product comprising the flour of claim 94 and water in amounts effective to produce said baked product.

105. A colloidal product comprising the flour of claim 94, an oil, and water in amounts effective to produce said colloidal product.

106. An extruded product comprising water and the flour of claim 94 in amounts effective to produce said extruded product.

107. A milk substitute comprising the flour of claim 94 and water in amounts effective to produce said milk substitute.

108. An ice cream substitute which is the frozen milk substitute of claim 107.

111. A product comprising a flour of a comminuted tuber or seed of at least one member selected from the group consisting of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof, wherein the flour consists essentially of at least 50% of the plant fiber and other non-farinaceous substance of the tuber or seed.

112. The product of claim 111, wherein the product is an imitation nut butter product comprising a carrier and a flour of a comminuted tuber or seed of at least one member selected from the group consisting of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof, wherein the flour consists essentially of at least 50% of the plant fiber and other non-farinaceous substance of the tuber or seed, and wherein the amount of carrier in admixture with the flour is sufficient to impart a nut butter texture.

113. The product of claim 111, wherein the product is a batter-type product comprising water and a flour of a comminuted tuber or seed of at least one member selected from the group consisting of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof, wherein the flour consists essentially of at least 50% of the plant fiber and other non-farinaceous substance of the tuber or seed in amounts effective to produce said batter-type product.

114. The product of claim 111, wherein the product is a baked product comprising water and a flour of a comminuted tuber or seed of at least one member selected from the group consisting of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof, wherein the flour consists essentially of at least 50% of the plant fiber and other non-farinaceous substance of the tuber or seed in amounts effective to produce said baked product.

115. The product of claim 111, wherein the product is a colloidal product comprising an oil, water and a flour of a comminuted tuber or seed of at least one member selected from the group consisting of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof, wherein the flour consists essentially of at least 50% of the plant fiber and other non-farinaceous substance of the tuber or seed in amounts effective to produce said colloidal product.

116. The product of claim 111, wherein the product is an extruded product comprising water and a flour of a comminuted tuber or seed of at least one member selected from the group consisting of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof, wherein the flour consists essentially of at least 50% of the plant fiber and other non-farinaceous substance of the tuber or seed in amounts effective to produce said extruded product.

117. The product of claim 111, wherein the product is a milk substitute comprising water and a flour of a comminuted tuber or seed of at least one member selected from the group consisting of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof, wherein the flour consists essentially of at least 50% of the plant fiber and other non-farinaceous substance of the tuber or seed in amounts effective to produce said milk substitute.

118. An ice cream substitute which comprises the frozen milk substitute of claim 117.

119. A method of milling at least one tuber or seed selected from the group consisting of Convolvulaceae, Dioscoreaceae, Nymphaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof said methods comprising comminuting a tuber or seed and recovering a milled product while retaining at least 50% of plant fiber and other non-farinaceous substances of the tuber or seeds in the recovered milled product.

120. Flours of tubers or seeds containing at least 50% of the plant fiber and other non-farinaceous substances of the tuber or seeds milled to a particle size to pass through a screen of about 0.015 inch.

121. A flour of an edible aroid selected from the group consisting of malanga, taro, amorphophallus and all of the tubers of the family Araceae and mixtures thereof comminuted to a particle size so as to pass through a screen of about 0.015 inch which flour retains at least 20% of the plant fiber and other non-farinaceous substances and dried to a moisture content of less than 15%.

122. An edible baked product comprising flour, wherein the primary flour ingredient is a flour selected from the group consisting of tubers or seeds of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof.

123. A milk substitute comprising flour and a liquid carrier, in amounts effective to produce said milk substitute, wherein the primary flour ingredient is a flour selected from the group consisting of tubers or seeds of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof.

124. An ice cream substitute comprising flour and a liquid carrier, in amounts effective to produce said ice cream substitute, wherein the primary flour ingredient is a flour from the group consisting of tubers or seeds of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof.

125. An imitation nut butter product comprising flour and a carrier, wherein the primary flour ingredient is a flour selected from the group consisting of tubers or seeds of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof.

126. A batter-type product comprising flour, wherein the primary flour ingredient is a flour selected from the group consisting of tubers or seeds of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof.

127. A colloidal product comprising flour and a liquid carrier, wherein the primary flour ingredient is a flour selected from the group consisting of tubers or seeds of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof.

128. An extruded product comprising flour, wherein the primary flour ingredient is a flour selected from the group consisting of tubers or seeds of Convolvulaceae, Araceae, Dioscoreaceae, Nymphaeaceae, Euphorbiaceae, Alismataceae, Amaranthaceae, Chenopodiaceae and mixtures thereof.