US 2020/0260907 A1 · COOKING APPLIANCE AND METHOD FOR STARCH-BASED FOODSTUFFS

Abstract

A device for cooking a starch-based food item is provided in which there is a drying cycle at a temperature below the gelatinization temperature and a cooking cycle at a temperature above the gelatinization temperature. The drying provides a relative weight drop by a first amount and the cooking provides a further relative weight drop. The weight is monitored during drying and cooking to provide feedback control of the duration of the drying and cooking times. The device and method make healthy food with reduced rapid digestible starch (RDS) and increased resistant starch (RS) content. In this way the glycemic index (GI) of a food item is reduced and the resistant starch is increased, which is beneficial to health especially for diabetes and obese groups.

Claims15

Dependent claims

A device for cooking a starch-based food item, comprising:

a vessel for receiving a quantity of the starch-based food item;
a weighing scale for weighting the food item during cooking;
a heater for heating the vessel contents;
and
a controller,
wherein the controller is adapted to implement a cooking cycle which comprises:
performing drying using the heater at a temperature below 58 degrees Celsius for a time duration sufficient for the food item weight to drop from an initial weight by a first amount relative to the initial weight in a first range as determined based on weighing during drying;
and
performing cooking using the heater at a temperature above 60 degrees Celsius for a time duration sufficient for the food item weight to drop by a further amount such that the total drop relative to the initial weight is in a second range as determined based on weighing during cooking.

6 more elements

Dependencies are inferred from the claim text.

Cooking appliance and method for starch-based foodstuffs

Life of this patent

Cooking appliance and method for starch-based foodstuffs

Life of this patent

Abstract

Claims15