Food composition and method
AssigneeGeneral Mills, Inc.
InventorsPeter Galuska, Eric T. Gugger, Christian E. Reiter
Life of this patent
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Abstract
A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, the composition further includes flour which may be present in reduced amounts compared to conventional dough-based food compositions. The composition is formed by mixing the components to form a dough mixture and contacting the dough mixture in a cation bath.
Claims24
A food composition, comprising a cross-linked, alginate gel comprised of a flour, alginate, a polysaccharide textural modifier and water.
A food composition in the form of a noodle, the food composition comprising a calcium crosslinked alginate gel composition comprised of a flour present in an amount ranging from about 0 wt % to about 40 wt. %, alginate in an amount ranging from about 0.5 wt % to about 4 wt. %, konjac in an amount ranging from about 0.5 wt % to about 4 wt %, and water in an amount ranging from about 57 wt % to about 99 wt %, wherein the food composition has a caloric content ranging from about 3 kcal/100 grams to about 154 kcal/100 grams and the flour is a wheat flour.
A food composition, comprising a cross-linked, alginate gel comprised of an alginate, a polysaccharide textural modifier and water.
A method of preparing an alginate gel food composition, the method comprising the steps of:
- mixing ingredients comprising a flour, an alginate, a polysaccharide textural modifier and water to form a dough mixture;
- extruding the dough mixture into a divalent cation salt bath to form the food composition, wherein the divalent cation is a calcium and/or a magnesium cation;
- and
- removing the food composition from the cation bath.
A method of preparing an alginate gel food composition, the method comprising the steps of:
- mixing an alginate, a polysaccharide textural modifier and water to form a dough mixture;
- extruding the dough mixture into a divalent cation salt bath to form the food composition, wherein the divalent cation is a calcium and/or a magnesium cation;
- and
- removing the food composition from the cation bath
Dependencies are inferred from the claim text.