Time released nutritional product and method of manufacture
OwnerMichael G. Angelinventor
Life of this patent
Estimating the term…
Abstract
A time released nutritional food product and method of making it in is provided in which the product includes a plurality of grain or seed based constituents having plural digestion rates. In a preferred embodiment the product can be prepared by cooking the constituent parts together as a mixture at a substantially single length of cooking time. For example, the product while palatable, can be cooked by adding water, boiling for a given amount of time and eaten. In an embodiment the constituent parts include processed and unprocessed grains, at least one of which forms a gelatinous coating on the others when cooked.
Claims17
A food composition containing components of varying nutrition delivery rates after being cooked comprising:
- a first constituent part comprising a processed grain or seed having a first nutrition delivery rate after being cooked;
- a second constituent part comprising a processed grain or seed present having a second nutrition delivery rate faster than the first constituent part after being cooked substantially as long as the first constituent part;
- and
- a third constituent part comprising a processed grain or seed having a third nutrition rate faster than the second constituent part after being cooked substantially as long as the first constituent part,
- wherein the cooking time and temperature are selected such that the third constituent part forms a gelatinous composition and the first constituent is less than fully cooked such that it is not gelatinous after being cooked, and
- wherein the first constituent part is present in about 15-35% by volume, the second constituent part is present in about 15-30% by volume, and the third constituent part is present in about 40-70% by volume.
A method of manufacturing a food composition comprising:
- selecting a first grain or seed constituent part having a first nutrition delivery rate after being cooked;
- selecting a second grain or seed constituent part having a second nutrition delivery rate faster than the first constituent part after being cooked substantially as long as the first constituent part;
- selecting a third grain or seed constituent part having a third nutrition rate faster than the second constituent part after being cooked substantially as long as the first constituent part;
- mixing the first, second, and third constituent parts to form the food composition;
- and
- cooking the mixed first, second, and third constituent parts such that the first constituent part is fully cooked and the second and third constituent parts are less than fully cooked such that they are not gelatinous, and
- wherein the first constituent part is present in about 15-35% by volume, the second constituent part is present in about 15-30% by volume, and the third constituent part is present in about 40-70% by volume.
A food composition containing components of varying nutrition delivery rates after being cooked comprising:
- a first cereal constituent part comprising a whole grain or seed or a de-hulled grain or seed that is not otherwise processed, having a first nutrition delivery rate after being cooked;
- and
- a second cereal constituent part comprising a grain or seed having a second nutrition delivery rate faster than the first constituent part after being cooked as long as the first constituent part;
- and
- a third cereal constituent part comprising a grain or seed having a third nutrition rate faster than the second constituent part after being cooked substantially as long as the first constituent part,
- wherein the cooking time and temperature are selected such that the first constituent is less than fully cooked such that it is not gelatinous after being cooked, and
- wherein the first constituent part is present in about 15-35% by volume the second constituent part is present in about 15-30% by volume and the third constituent part is present in about 40-70% by volume.
Dependencies are inferred from the claim text.