Texture modified food product
AssigneeI Cook Catering Services Pty Ltd
InventorsIan William Cook, Michael Andrew Cook
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Abstract
The invention is directed broadly to a method of preparing a texture modified starch-based food product, comprising the steps: (a) dehydrating a starch-based food to remove excess water; (b) grinding the dehydrated starch-based food to form a fine powder; (c) adding a carrier to coat the fine powder; (d) rehydrating the coated powder to form a paste; and (e) forming the paste into the texture modified starch-based food product shaped and textured to a generic serve of the starch-based food selected to form the paste.
Claims22
A method of preparing a texture modified starch-based food product for consumption by a dysphagic consumer, comprising the steps:
- (a) dehydrating a selected starch-based food to remove excess water;
- (b) grinding the dehydrated starch-based food to form a powder;
- (c) adding a carrier to coat the powder;
- (d) rehydrating the powder coated in (c) to form a paste;
- and
- (e) setting the paste in a mould to form the paste into the texture modified starch-based food product, with at least a portion of the mould being shaped and textured to impart a representative three-dimensional shape and surface texture that visually resembles an original form of the selected starch-based food, wherein the texture modified starch-based food product contains no lumps requiring chewing by the dysphagic consumer.
A method of preparing a texture modified starch-based food product for consumption by a dysphagic consumer, the method comprising:
- (a) dehydrating a selected starch-based food shape to remove excess water;
- (b) grinding the dehydrated starch-based food to form a powder consisting of particles of the dehydrated starch-based food product having particle sizes from 5 microns to 40 microns;
- (c) combining the powder with an oil at a weight ratio of powder to oil of about 10:3 to coat the particles and form a roux comprising the powder coated with the oil;
- (d) adding water to the roux at a temperature of 10° C. or less, to rehydrate powder and form a paste having no lumps, and subsequently adding xanthan gum to the paste at about 0.1% to 0.6% by weight;
- and
- (e) setting the paste in a mould to form the paste into the texture modified starch-based food product, wherein at least a portion of the mould is shaped and textured to impart a representative three-dimensional shape and surface texture that visually resembles an original shape of the selected starch-based food, and wherein the texture modified starch-based food product is non-sticky and contains no lumps requiring chewing by the dysphagic consumer.
Dependencies are inferred from the claim text.