Granulated starch salt substitute
AssigneeOpen Door Foods, LLC
InventorBrent Carlson-Lee
Life of this patent
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Abstract
The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.
Claims21
A food product comprising:
- non-soluble granulated starch selected from the group comprising tapioca, arrowroot, and potato, the granulated starch comprising
- granule particle sizes in the range of about 200 μm to 4,000 μm;
- a substantially white color;
- and
- a texture having a crunchiness comparable to the crunchiness of pretzel salt, sea salt and/or kosher salt as measured by one of the group consisting of:
- sound intensity over time during chewing activity;
- frequencies produced during chewing activity, and tactile sensations observed during chewing activity.
A method for achieving a crunchiness for non-soluble, granulated, substantially white starch for use as a salt substitute and that is comparable to the crunchiness of pretzel salt as determined by measuring the sound intensity over time during chewing activity;
- frequencies produced during chewing activity, and tactile sensations observed during chewing activity, while maintaining a substantially white color for the granulated and substantially white starch, the method comprising:
- granulating the substantially white starch to a particle size within the range of about 200 μm to 4,000 μm;
- and
- after the granulating is completed, thermally processing the granulated substantially white starch at a temperature within the range of 300 to 475 degrees Fahrenheit and for a thermal processing time within the range of 6 to 18 minutes.
A method for achieving a crunchiness for non-soluble, granulated, substantially white starch for use as a salt substitute and that is comparable to the crunchiness of pretzel salt as determined by measuring the sound intensity over time during chewing activity;
- frequencies produced during chewing activity, and tactile sensations observed during chewing activity, while maintaining a substantially white color for the granulated and substantially white starch, the method comprising:
- thermally processing the granulated substantially white starch at a temperature within the range of 300 to 475 degrees Fahrenheit and for a thermal processing time within the range of 6 to 18 minutes;
- and
- after the thermally processing is complete, granulating the substantially white starch to a particle size within the range of about 200 μm to 4,000 μm.
A reduced-sodium blend food product comprising:
- non-soluble, substantially white, granulated starch thermally processed to a crunchiness comparable with the crunchiness of sea salt or kosher salt;
- and
- a sodium-based product.
Dependencies are inferred from the claim text.