Boil Over Reduction Compositions for Microwave Cooking
AssigneeGeneral Mills, Inc.
InventorsColby Darling, Victor Kurtis Villwock, Michelle Waldhauser
Life of this patent
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Abstract
An anti-boil-over composition comprising about 30% to about 60% powdered cauliflower or powdered pea fiber is added to dried rice or dried pasta within a container suitable for cooking in a microwave upon further adding water into the container. The amount of composition employed constitutes about 5% to about 13%, by weight, of the dried rice or dried pasta and can additionally include about 10% to about 45% purified starch, about 5% to about 10% fat, and up to 6% sodium chloride, potassium chloride and/or calcium chloride. A shelf stable food product including the anti-boil-over composition and a method of preparing the shelf stable food product are also encompassed.
Claims19
An anti-boil-over composition suitable for use in cooking dried rice or dried pasta in a microwave oven, said composition comprising about 30% to about 60% powdered cauliflower or powdered pea fiber, wherein an effective amount of the anti-boil-over composition is configured to reduce or eliminate boil-over when dried rice or dried pasta is cooked in water in a limited volume container with microwave oven heating relative to cooking the dried rice or dried pasta in the same manner in the limited volume container without the anti-boil-over composition.
A shelf stable food product comprising:
- a. dried rice or dried pasta;
- b. an effective amount of an anti-boil-over composition suitable for use in cooking dried rice or dried pasta in a microwave oven, said composition comprising about 30% to about 60% powdered pea fiber, wherein the effective amount of the anti-boil-over composition is configured to reduce or eliminate boil-over when dried rice or dried pasta is cooked in water in a limited volume container with microwave oven heating relative to cooking the dried rice or dried pasta in the same manner in the limited volume container without the anti-boil-over composition;
- and
- c. a limited volume microwavable container containing the composition and the dried rice or dried pasta.
A method of preparing a shelf stable food product suitable for cooking in a microwave oven comprising:
- adding dried rice or dried pasta to a limited volume container;
- adding an effective amount of an anti-boil-over composition suitable for use in cooking dried rice or dried pasta in a microwave oven, said composition comprising about 30% to about 60% powdered pea fiber, wherein the effective amount of the anti-boil-over composition is configured to reduce or eliminate boil-over when dried rice or dried pasta is cooked in water in a limited volume container with microwave oven heating relative to cooking the dried rice or dried pasta in the same manner in the limited volume container without the anti-boil-over composition;
- and
- sealing the dried rice or dried pasta, along with the composition, within the container.
Dependencies are inferred from the claim text.