COCONUT FLOUR COMPOSITION AND METHOD FOR MAKING PASTAS AND PIZZAS

Abstract

A method of making a flour for pizzas and pastas has the steps of extracting coconut water from a coconut, drying the meat of the coconut at a temperature between 4° C. in 10° C. until the meat is dry, and crushing and grinding the dry meat so as to produce a gluten-free flour. In order to make a pizza, the coconut base flour is mixed with an approximately equal proportion of water, kneaded and heated. The flour for the pizza will include approximately 51.5% of the gluten-free coconut flour.

Claims

1. A method of making a flour for pizzas and pasta, the method comprising: extracting coconut water from a coconut; drying meat of the coconut at a temperature between 4° C. in 10° C. until the meat is dry; and crushing and grinding the dry meat so as to produce a gluten-free flour.

2. A flour for pizzas and pastas, the flour comprising: gluten-free coconut flour of 51.50% by weight; and complementary ingredients of 48.5% by weight.

3. The flour of claim 2, said complementary ingredients comprising corn starch of 12.5% by weight, gluten-free flour of 10% by weight, rice flour of 7% by weight, starch of 5% by weight, oil of 3% by weight, sugar of 2.5% by weight, dextrose of 2% by weight, vegetable shortening of 2% by weight, egg albumin of 1% by weight, xanthan gum of 0.8% by weight, and yeast of 0.7% by weight.

4. A method of making a pizza, the method comprising: mixing a gluten-free coconut base flour with an approximately equal amount of water; kneading the mixture until a desired consistency, size and shape is obtained; placing the kneaded mixture onto a baking tray; placing the baking tray into a heated oven; heating the place kneaded mixture in the heated oven for a period of time; and removing the heated mixture from the heated oven after a period of time.

5. The method of claim 4, further comprising: extracting coconut water from a coconut; drying a meat of the coconut at a temperature of between 4° C. in 10° C. until the meat is dry; and crushing and grinding the dry meat so as to produce the gluten-free coconut base flour.

6. The method of claim 5, the gluten-free coconut base flour comprising: gluten-free coconut flour of 51.5% by weight; and complementary ingredients of 48.5% by weight.

7. The method of claim 6, said complementary ingredients comprising corn starch of 12.5% by weight, gluten-free flour of 10% by weight, rice flour of 7% by weight, starch of 5% by weight, oil of 3% by weight, sugar of 2.5% by weight, dextrose of2% by weight, vegetable shortening of2% by weight, egg albumin of 1% by weight, xanthan gum of 0.8% by weight, and yeast of 0.7% by weight.

8. The method of claim 5, the period of time being twelve minutes.

9. The method of claim 5, the gluten-free coconut base flour being one kilogram, the water being one liter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0033] The present invention is a method of making a flour for use in pizzas and pasta. In particular, coconut water is extracted from a coconut. The meat of the coconut is then slowly dried at a temperature between 4° C. in 10° C. until the meat is dry. Ultimately, this dry meat is then crushed and ground so as to produce a gluten-free flour.

[0034] This gluten-free coconut base flour for use of making pizzas and pastas represents a great alternative for persons that are looking for healthier foods. It is known that gluten is a protein found in wheat and is used in food products because of its visco-elastic properties, elasticity and fluffiness. However, the quality of protein from wheat is very low since it lacks essential amino acids. Since gluten is a protein, it must be digested and broken down into smaller fractions (called “peptides”). It is known that there are people that have difficulty digesting gluten. The gluten can end up in the small intestine and cause damage and sensitivity. It is estimated that 1% of people in the world suffer from celiac disease and which is characterized by gluten intolerance. Health specialists recommend the consumption of a minimal amount of gluten in daily diets. A reduction in gluten consumption can produce a decrease in blood pressure, a reduction of cholesterol and triglycerides, a reduction in the risk of thrombosis or strokes, and weight lost.

[0035] The gluten-free coconut base flour that has antioxidant properties. This gluten-free coconut base flour is rich in fibers and minerals such as potassium, phosphorus, calcium, iron, and vitamins C, D and E.

[0036] The gluten-free flour produced by the method of the present invention is unique from other coconut-based gluten-free flour. This is because this formula only requires the addition of water. In order to prepared the dough, it only necessary to add an equal amount of water and then mix the flour and water in a mixer. This dough is ready for use by people that wish to prepare pastas and pizzas.

[0037] Another important feature the present invention is that once it is mixed and the dough is created, the dough can be flattened with a rolling pin, with hands, or with any other kitchen utensil that allows kneading. No other coconut flour allows kneading without having to add other ingredients or elements such as salt, yeast, oil or other products. The consistency of the dough is such that it does not break. The dough can be made very thin and light. The consistency of the dough is very similar to wheat flour, but has a white color since the base of the flour is white coconut meat. There is no other coconut flour that is used which is similar to the consistency of wheat flour and is gluten-free.

[0038] It is also important to note that the flavor of the coconut in the present invention is minimal. The formula created has a very light taste of coconut. This allows the final flavor of the pizza or pasta to be pleasant. Users will only perceive a slight taste of coconut. The coconut is not the dominant flavor of the pizza or pasta. When this dough is baked, it will not stick to the baking tray. As such, it is not necessary to add flour or oil to the tray.

[0039] In particular, the composition of the flour of the present invention is gluten-free coconut flour of 51.5% by weight and complementary ingredients of 48.5% by weight. In particular, the complementary ingredients include corn starch of 12.5% by weight, gluten-free flour of 10% by weight, rice flour of 7% by weight, starch of 5% by weight, oil of 3% by weight, sugar of 2.5% by weight, dextrose of 2% by weight, vegetable shortening of 2% by weight, egg albumin of 1% by weight, xanthan gum of 0.8% by weight, and yeast of 0.7% by weight.

[0040] The present invention is also a method for making a pizza using the gluten-free flour of the present invention. In particular, this method includes the step of mixing the gluten-free coconut base flour with an approximately even amount of water. The mixture is kneaded until it has the desired consistency, size and shape. The kneaded dough is then placed into a baking tray. This baking tray, along with the kneaded dough, is placed into an oven for a period of time. The heated dough from the heated oven can then be removed after a certain period of time. In the preferred embodiment the present invention, the period of time is twelve minutes. The gluten-free coconut base flour will be approximately one kilogram and the water will be approximately one liter. However, it is important to note that various other proportions and times can be used in order to achieve the desired result.

[0041] This process is very useful because it is easy to prepare. It is only necessary to add water to the flour in order to make the dough. As such, the preparation of the pizza can be a very fast process taking between twenty and twenty-five minutes. Since there is almost no complexity in the preparation of the pizza dough, the pizza can be made at home by those with little or no experience. This is carried out while achieving a gluten-free pizza dough.

[0042] The foregoing disclosure and description of the invention is illustrative and explanatory thereof Various changes in the details of the illustrated construction can be made within the scope of the appended claims without departing from the true spirit of the invention. The present invention should only be limited by the following claims and their legal equivalents.