# US 9,750,270 B2 · Processes for manufacture of dough-based food products with a non-soluble granulated salt substitute

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- Number: US 9,750,270 B2
- Document ID: US9750270B2
- Status: Granted
- Kind: B2
- Application number: 13/686,088
- Filed: 2012-11-27
- Published: 2013-05-30
- Granted: 2017-09-05
- Earliest claimed: 2011-11-29
- Assignees: Open Door Foods, LLC
- Applicants: Open Door Foods, LLC
- Inventors: Brent Carlson-Lee
- Web page: https://patentgrep.com/patent/US9750270B2

## CPC

- A23L 27/40: Table salts; Dietetic salt substitutes
- A21D 2/186: {Starches; Derivatives thereof}
- A21D 2/366: {Tubers, roots}
- A21D 6/001: {Cooling}
- A21D 13/22: coated before baking
- A21D 13/31: filled before baking
- A21D 13/60: Deep-fried products, e.g. doughnuts
- A23G 3/42: characterised by the carbohydrates used, e.g. polysaccharides (containing dairy products A23G3/46)
- A23G 9/34: characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40)
- A23L 7/117: Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor (cereal granules or flakes to be cooked and eaten hot A23L7/143; cereal germ products A23L7/152)
- A23L 27/45: {Salt substitutes completely devoid of sodium chloride}
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF

## Abstract

The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

## Claims

### Claim 1

A process for making a dough-based product with a visible, non-soluble and substantially flavorless product having a granulated particle size, substantially white color and crunchiness that mimics granulated sea salt, pretzel salt and/or granulated kosher salt adhered thereon, comprising:
forming a dough comprising a flour and sodium bicarbonate as a leavening agent;
forming the dough into a laminated sheet with a thickness in the range of 700 μm to 1,300 μm;
forming the laminated dough sheet into shapes;
covering the dough shapes with a gum solution;
granulating a non-soluble, substantially white, and substantially flavorless product to form visible irregularly shaped particles of a size and shape that mimics sea salt, pretzel salt and/or granulated kosher salt;
adhering the granulated, non-soluble, substantially white and substantially flavorless product to the dough shapes using the gum solution as an adherent;
freezing the dough-based product;
packaging the frozen dough-based product; and
deep frying the frozen dough-based product while retaining the granulated, non-soluble, substantially white and substantially flavorless product visibly adhered to the dough-based product after deep frying while producing a crunchiness in the product adhered to the dough-based product that mimics granulated sea salt, pretzel salt and/or granulated kosher salt, wherein the visible, granulated, non-soluble substantially white and substantially flavorless product comprises granulated white pearl tapioca particles.

### Claim 2 (depends on 1)

The process of claim 1, wherein the size of the irregularly shaped granulated substantially white tapioca particles is within the range of approximately 200 μm to approximately 1,600 μm.

### Claim 3 (depends on 1)

The process of claim 1, wherein the size of the irregularly shaped granulated substantially white tapioca particles is within the range of approximately 800 μm to approximately 1,200 μm.

### Claim 4 (depends on 1)

The process of claim 1, wherein the gum solution is selected from the group consisting of gum arabic, xanthan gum, and guar gum.

### Claim 5 (depends on 1)

The process of claim 1, further comprising depositing a filling onto the dough shapes.

### Claim 6 (depends on 5)

The process of claim 5, further comprising: folding the dough shape to encapsulate the deposited filling; and sealing the folded dough shape edges to retain the encapsulated filling within the dough shape, wherein the edges comprise a width of at least ¼ inches.

### Claim 7 (depends on 1)

The process of claim 1, wherein the dough-based product is selected from the group consisting of pretzels, crackers, and bagels.

### Claim 8 (depends on 6)

The process of claim 6, wherein the dough-based product is selected from the group consisting of pretzels, crackers, and bagels.

### Claim 9 (depends on 1)

The process of claim 1, further comprising mixing crystallized salt into at least one of the group consisting of: the dough before heating to ensure uniform salt taste consistency, and the gum solution before application to the dough shapes to ensure uniform salt taste consistency.