INSTANT FOOD PRODUCTS

Abstract

The present invention relates to a dry composition for preparing a food product, the composition comprising: a. at least one instant grain; and b. at least one texturizing agent; wherein a concentration ratio of the at least one texturizing agent to the at least one instant grain is at least 1.00:49.00. The invention also relates to a ready-to-eat food product, the food product comprising: a. at least one instant grain; and b. at least one texturizing agent; wherein a concentration ratio of the at least one texturizing agent to the at least one instant grain is at least 1.00:49.00. The invention further relates to methods of manufacturing a dry composition and methods of preparing a ready-to-eat food product.

Claims

1. A dry composition for preparing a food product, the composition comprising: a. at least one instant grain; and b. at least one texturizing agent; wherein a concentration ratio of the at least one texturizing agent to the at least one instant grain is at least 1.00:49.00.

2. A ready-to-eat food product, the food product comprising: a. at least one instant grain; and b. at least one texturizing agent; wherein a concentration ratio of the at least one texturizing agent to the at least one instant grain is at least 1.00:49.00.

3. The composition according to claim 1 or the food product according to claim 2, wherein the at least one texturizing agent is a puffed grain.

4. The composition or food product according to any one of the preceding claims, comprising an instant rice and a puffed grain.

5. The composition or food product according to any one of the preceding claims, wherein the at least one texturizing agent is one or more selected from: a puffed rice, a puffed corn, a puffed quinoa, a puffed wheat, and a puffed amaranth.

6. The composition or food product according to claim 5, wherein the puffed corn is popped corn and/or the puffed quinoa is popped quinoa.

7. The composition or food product according to any one of claims 1-5, wherein the puffed grain is a puffed rice.

8. The composition according to claim 1 or the food product according to claim 2, wherein the at least one texturizing agent is a baked grain product.

9. The composition or food product according to claim 8, wherein the baked grain product is a biscuit.

10. The composition or food product according to claim 8 or 9, wherein the baked grain product is a wafer.

11. The composition according to any one of the preceding claims, wherein the concentration ratio of the at least one texturizing agent to the at least one instant grain is 1.00:8.00 to 1.00:0.30.

12. The composition or food product according to any one of the preceding claims, wherein the concentration ratio of the at least one texturizing agent to the at least one instant grain is 1.00:5.50 to 1.00:0.80.

13. The composition or food product according to any one of the preceding claims, wherein the concentration ratio of the at least one texturizing agent to the at least one instant grain is 1.00:5.00 to 1.00:1.25.

14. The composition or food product according to any one of the preceding claims, wherein the concentration ratio of the at least one texturizing agent to the at least one instant grain is 1.00:4.25 to 1.00:3.00.

15. The composition or food product according to any one of the preceding claims, wherein the at least one texturizing agent is a grain-based texturizing agent.

16. The composition or food product according to any one of claim 1-2 or 11-15, wherein the at least one texturizing agent is one or more selected from the group consisting of: a puffed grain; an (second) instant grain; a flaked grain; and a baked grain product.

17. The composition or food product according to claim 16, wherein the instant grain is different to the instant grain of part a.

18. The composition or food product according to any one of claim 1-3 or 5-17, wherein the instant grain is one or more selected from the group consisting of: rice, oat, wheat, quinoa, millet, barley, corn, triticale, sorghum, rye, spelt, wild rice, chia, amaranth, and buckwheat.

19. The composition or food product according to any one of claim 1-2 or 11-17, wherein the at least one texturizing agent is an instant grain selected from the group consisting of: rice, oat, wheat, quinoa, millet, barley, corn, triticale, sorghum, rye, spelt, wild rice, chia, amaranth, and buckwheat.

20. The composition or food product according to any one of claim 1-2 or 11-18, wherein the at least one texturizing agent is one or more selected from oat flakes and rice flakes.

21. The composition or food product according to claim 20, wherein the oat flakes have a mean average thickness of at least 0.508 mm.

22. The composition or food product according to claim 20 or 21, wherein the oat flakes have a mean average thickness of greater than 0.508 mm.

23. The composition or food product according to any one of claim 1-3 or 5-22, wherein the instant grain is an instant oat grain having a mean average thickness of less than 0.483 mm.

24. The composition or food product according to any one of claim 1-3 or 5-23, wherein the instant grain is an instant oat grain having a mean average thickness of 0.36-0.46 mm.

25. The composition or food product according to any one of the preceding claims, wherein the composition or food product does not comprise quick cook oats.

26. The composition or food product according to any one of the preceding claims, wherein the composition or food product does not comprise a cereal flour.

27. The composition or food product according to any one of claim 1-22 or 25-26, wherein the food product is congee.

28. The composition or food product according to claim 27, wherein the congee comprises an instant rice; and at least one texturizing agent selected from a puffed grain and an (second) instant grain.

29. The composition or food product according to any one of claim 1, 2, 11-19 or 23-28, wherein the at least one texturizing agent is an instant oat.

30. The composition or food product according to any one of the preceding claims, wherein the at least one instant grain of part a. is at least two instant grains and wherein a concentration ratio of the at least one texturizing agent to the at least two instant grains is at least 1.00:49.00.

31. The composition or food product according to claim 30, wherein the at least one instant grain of part a. consists of two instant grains and wherein a concentration ratio of the at least one texturizing agent to the two instant grains is at least 1.00:49.00.

32. The composition or food product according to any one of the preceding claims, comprising at least two texturizing agents.

33. The composition or food product according to claim 32, wherein the concentration ratio of the at least two texturizing agents to the at least one instant grain is at least 1.00:49.00.

34. The composition or food product according to claim 32 or 33, wherein the concentration ratio of the at least two texturizing agents to the at least one instant grain is 1.00:8.00 to 1.00:0.30.

35. The composition or food product according to any one of claims 32-34, wherein the concentration ratio of the at least two texturizing agents to the at least one instant grain is 1.00:5.50 to 1.00:0.80.

36. The composition or food product according to any one of claims 32-35, wherein the concentration ratio of the at least two texturizing agents to the at least one instant grain is 1.00:5.00 to 1.00:1.25.

37. The composition or food product according to any one of claims 32-36, wherein the concentration ratio of the at least two texturizing agents to the at least one instant grain is 1.00:4.25 to 1.00:3.00.

38. The composition or food product according to any one of claims 32-37, wherein the at least two texturizing agents comprise a puffed grain and an instant grain.

39. The composition or food product according to claim 38, wherein the instant grain is different to the instant grain of part a.

40. The composition or food product according to any one of claims 32-39, wherein the at least two texturizing agents comprise a puffed rice and an instant oat.

41. The composition or food product according to any one of the preceding claims, wherein the at least one texturizing agent consists of two texturizing agents.

42. The composition or food product according to claim 41, wherein the concentration ratio of the two texturizing agents to the at least one instant grain is at least 1.00:49.00.

43. The composition or food product according to claim 41 or 42, wherein the concentration ratio of the two texturizing agents to the at least one instant grain is 1.00:8.00 to 1.00:0.30.

44. The composition or food product according to any one of claims 41-43, wherein the concentration ratio of the two texturizing agents to the at least one instant grain is 1.00:5.50 to 1.00:0.80.

45. The composition or food product according to any one of claims 41-44, wherein the concentration ratio of the two texturizing agents to the at least one instant grain is 1.00:5.00 to 1.00:1.25.

46. The composition or food product according to any one of claims 41-45, wherein the concentration ratio of the two texturizing agents to the at least one instant grain is 1.00:4.25 to 1.00:3.00.

47. The composition or food product according to any one of claims 32-46, wherein a concentration ratio of the first texturizing agent to the second texturizing agent is 1:2 to 2:1.

48. The composition or food product according to any one of claims 32-47, wherein a concentration ratio of the first texturizing agent to the second texturizing agent is 1:1.

49. The composition or food product according to any one of the preceding claims, wherein the texturizing agent is an ingredient that improves a textural property of a ready-to-eat food product prepared from the dry composition when compared to an equivalent ready-to-eat food product prepared from an equivalent dry composition that does not comprise the ingredient.

50. The composition or food product according to claim 49, wherein the ready-to-eat food product resembles a slow-cooked version of the product.

51. A method for manufacturing a dry composition (e.g. a dry composition according to any one of claim 1 or 3-50), the method comprising: a. admixing at least one instant grain and at least one texturizing agent, wherein the at least one texturizing agent is admixed with the at least one instant grain at a concentration ratio of the at least one texturizing agent to the at least one instant grain of at least 1.00:49.00, thereby providing a dry composition; and b. optionally packaging.

52. The method according to claim 51, wherein the at least one texturizing agent is a puffed grain.

53. The method according to claim 51 or 52, comprising admixing an instant rice and a puffed grain.

54. The method according to any one of claims 51-53, wherein the at least one texturizing agent is one or more selected from: a puffed rice, a puffed corn, a puffed quinoa, a puffed wheat, and a puffed amaranth.

55. The method according to claim 54, wherein the puffed corn is popped corn and/or the puffed quinoa is popped quinoa.

56. The method according to any one of claims 51-54, wherein the puffed grain is a puffed rice.

57. The method according to claim 51, wherein the at least one texturizing agent is a baked grain product.

58. The method according to claim 57, wherein the baked grain product is a biscuit.

59. The method according to claim 57 or 58, wherein the baked grain product is a wafer.

60. The method according to any one of claims 51-59, wherein the at least one texturizing agent is admixed with the at least one instant grain at a concentration ratio of the at least one texturizing agent to the at least one instant grain of 1.00:8.00 to 1.00:0.30.

61. The method according to any one of claims 51-60, wherein the at least one texturizing agent is admixed with the at least one instant grain at a concentration ratio of the at least one texturizing agent to the at least one instant grain of 1.00:5.50 to 1.00:0.80.

62. The method according to any one of claims 51-61, wherein the at least one texturizing agent is admixed with the at least one instant grain at a concentration ratio of the at least one texturizing agent to the at least one instant grain of 1.00:5.00 to 1.00:1.25.

63. The method according to any one of claims 51-62, wherein the at least one texturizing agent is admixed with the at least one instant grain at a concentration ratio of the at least one texturizing agent to the at least one instant grain of 1.00:4.25 to 1.00:3.00.

64. The method according to any one of claims 51-63, wherein the at least one texturizing agent is a grain-based texturizing agent.

65. The method according to any one of claim 51 or 60-64, wherein the at least one texturizing agent is one or more selected from the group consisting of: a puffed grain; an (second) instant grain; a flaked grain; and a baked grain product.

66. The method according to claim 65, wherein the instant grain is different to the instant grain of part a.

67. The method according to any one of claim 51-52 or 54-66, wherein the instant grain is one or more selected from the group consisting of: rice, oat, wheat, quinoa, millet, barley, corn, triticale, sorghum, rye, spelt, wild rice, chia, amaranth, and buckwheat.

68. The method according to any one of claim 51 or 60-67, wherein the at least one texturizing agent is an instant grain selected from the group consisting of: rice, oat, wheat, quinoa, millet, barley, corn, triticale, sorghum, rye, spelt, wild rice, chia, amaranth, and buckwheat.

69. The method according to any one of claim 51 or 60-67, wherein the at least one texturizing agent is one or more selected from oat flakes and rice flakes.

70. The method according to claim 69, wherein the oat flakes have a mean average thickness of at least 0.508 mm.

71. The method according to claim 69 or 70, wherein the oat flakes have a mean average thickness of greater than 0.508 mm.

72. The method according to any one of claim 51-52 or 54-71, wherein the instant grain is an instant oat grain having a mean average thickness of less than 0.483 mm.

73. The method according to any one of claim 51-52 or 54-72, wherein the instant grain is an instant oat grain having a mean average thickness of 0.36-0.46 mm.

74. The method according to any one of claims 51-73, wherein the method does not comprise the use of quick cook oats.

75. The method according to any one of claims 51-74, wherein the method does not comprise the use of a cereal flour.

76. The method according to any one of claim 51-71 or 74-75, wherein the food product is congee.

77. The method according to claim 76, wherein the congee is manufactured by admixing an instant rice; and at least one texturizing agent selected from a puffed grain and an (second) instant grain.

78. The method according to any one of claim 51 or 60-68 or 72-77, wherein the at least one texturizing agent is an instant oat.

79. The method according to any one of claims 51-78, wherein at least two instant grains and at least one texturizing agent are admixed at a concentration ratio of the at least one texturizing agent to the at least two instant grains of at least 1.00:49.00.

80. The method according to claim 79, wherein two instant grains and at least one texturizing agent are admixed at a concentration ratio of the at least one texturizing agent to the two instant grains of at least 1.00:49.00.

81. The method according to any one of claims 51-80, comprising admixing the at least one instant grain and at least two texturizing agents.

82. The method according to claim 81, wherein the at least two texturizing agents are admixed with the at least one instant grain at a concentration ratio of the at least two texturizing agents to the at least one instant grain of at least 1.00:49.00

83. The method according to claim 81 or 82, wherein the at least two texturizing agents are admixed with the at least one instant grain at a concentration ratio of the at least two texturizing agents to the at least one instant grain of 1.00:8.00 to 1.00:0.30.

84. The method according to any one of claims 81-83, wherein the at least two texturizing agents are admixed with the at least one instant grain at a concentration ratio of the at least two texturizing agents to the at least one instant grain of 1.00:5.50 to 1.00:0.80.

85. The method according to any one of claims 81-84, wherein the at least two texturizing agents are admixed with the at least one instant grain at a concentration ratio of the at least two texturizing agents to the at least one instant grain of 1.00:5.00 to 1.00:1.25.

86. The method according to any one of claims 81-85, wherein the at least two texturizing agents are admixed with the at least one instant grain at a concentration ratio of the at least two texturizing agents to the at least one instant grain of 1.00:4.25 to 1.00:3.00.

87. The method according to any one of claims 81-86, wherein the at least two texturizing agents comprise a puffed grain and an instant grain.

88. The method according to claim 87, wherein the instant grain is different to the instant grain of part a.

89. The method according to any one of claims 81-88, wherein the at least two texturizing agents comprise a puffed rice and an instant oat.

90. The method according to any one of claims 51-89, wherein the at least one texturizing agent consists of two texturizing agents.

91. The method according to claim 90, wherein the two texturizing agents are admixed with the at least one instant grain at a concentration ratio of the two texturizing agents to the at least one instant grain of at least 1.00:49.00.

92. The method according to claim 90 or 91, wherein the two texturizing agents are admixed with the at least one instant grain at a concentration ratio of the two texturizing agents to the at least one instant grain of 1.00:8.00 to 1.00:0.30.

93. The method according to any one of claims 90-92, wherein the two texturizing agents are admixed with the at least one instant grain at a concentration ratio of the two texturizing agents to the at least one instant grain of 1.00:5.50 to 1.00:0.80.

94. The method according to any one of claims 90-93, wherein the two texturizing agents are admixed with the at least one instant grain at a concentration ratio of the two texturizing agents to the at least one instant grain of 1.00:5.00 to 1.00:1.25.

95. The method according to any one of claims 90-94, wherein the two texturizing agents are admixed with the at least one instant grain at a concentration ratio of the two texturizing agents to the at least one instant grain of 1.00:4.25 to 1.00:3.00.

96. The method according to any one of claims 81-95, wherein a concentration ratio of the first texturizing agent to the second texturizing agent is 1:2 to 2:1.

97. The method according to any one of claims 81-96, wherein a concentration ratio of the first texturizing agent to the second texturizing agent is 1:1.

98. A method for preparing a ready-to-eat food product (e.g. a ready-to-eat food product according to any one of claims 2-50), the method comprising: a. providing the dry composition according to any one of claim 1 or 3-50; b. adding water or a formulation comprising water; and c. heating, thereby providing the ready-to-eat food product.

99. The method according to claim 98, wherein the heating is heating using a microwave or wherein the heating is heating using hot water or a formulation comprising water that is added in step b, and/or wherein the formulation comprising water is milk.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0156] Embodiments of the invention will now be described, by way of example only, with reference to the following Figures and Examples.

[0157] FIG. 1 shows the mean textural rating of instant congee prepared using instant rice alone or instant rice and instant oats.

[0158] FIG. 2 shows the mean textural rating of instant congee prepared using instant rice alone or instant rice and puffed rice.

[0159] FIG. 3 shows the mean textural rating of instant congees prepared using instant rice alone or instant rice, puffed rice, and instant oats. Error bars show standard deviation around the mean (n=5).

EXAMPLES

Example 1

[0160] Congee with Instant Rice & Instant Oats

[0161] A mixture of instant rice and instant oats was prepared. The instant oats were “Gluten Free Porridge Oats”, obtained commercially from Morning Foods, UK. The instant oats had a mean average flake thickness of 0.36-0.46 mm (0.014-0.018 inches).

[0162] Specifically, 10 g of instant oats was mixed with 40 g of instant rice (giving a concentration of instant oats to instant rice of 1:4). 250 ml of boiling water was added and the product was stirred continuously for 20-30 seconds to ensure mixing and dispersion of ingredients and to break up any lumps. The product was left to stand for 3 minutes with no additional heating.

[0163] An expert taster compared the congee to a control (lacking the instant oats) and rated each instant congee based on a textural rating scale of 1 to 10, where: 1=poor gluey, uniform texture; and 10=perfect texture of slow-cooked congee with textural elements. The rating scale was calibrated based on a comparison with slow-cooked congee (rating=10).

[0164] FIG. 1 shows that the addition of instant oats significantly improved the textural properties of the instant congee.

Example 2

[0165] Congee with Instant Rice & Puffed Rice

[0166] A mixture of instant rice and puffed rice was prepared. The puffed rice was “Holland & Barrett Gluten Free Plain Puffed Rice” (SKU: 004643) obtained commercially from Holland & Barrett, UK. The puffed rice contained 100% brown puffed rice.

[0167] Specifically, 10 g of puffed rice was mixed with 40 g of instant rice (giving a concentration of puffed rice to instant rice of 1:4). The congee was prepared, hydrated, and heated as described in Example 1. An expert taster compared the congee to a control (lacking the instant oats) and rated according to the scale described in Example 1.

[0168] FIG. 2 shows that the addition of puffed rice significantly improved the textural properties of the instant congee.

Example 3

[0169] Congee with Instant Rice, Puffed Rice Instant Oats & Puffed Rice

[0170] Mixtures of instant rice, puffed rice, and instant oats were prepared. In each mixture the ratio of puffed rice to instant oats was kept constant (1:1):

TABLE-US-00001 Instant Oats + Instant Ratio of Instant Oats + Puffed Rice (g) Rice (g) Puffed Rice to Instant Rice 0 50 0.00:1.00 1 49  1.00:49.00 2.5 47.5  1.00:19.00 5 45 1.00:9.00 6 44 1.00:7.33 7 43 1.00:6.14 8 42 1.00:5.25 9 41 1.00:4.56 10 40 1.00:4.00 15 35 1.00:2.33 20 30 1.00:1.50 25 25 1.00:1.00 30 20 1.00:0.67 35 15 1.00:0.43 40 10 1.00:0.25 45 5 1.00:0.11

[0171] The congee was prepared, hydrated, and heated as described in Example 1. A panel of 5 expert tasters rated each of the instant congee preparations according to the textural rating scale of Example 1 and the results of the analysis are presented in FIG. 3.

[0172] By using a concentration ratio of instant oats and puffed rice to instant rice of at least 1:49, the textural properties of instant congee could be improved, such that the instant congee had textural properties similar to traditionally-cooked congee. Indeed, the improvement was exceptional at a concentration ratio of 1:5.25 to 1:1.50.

[0173] Surprisingly, by using both instant oats and puffed rice, the textural properties of the congee were much better than when either ingredient was used in isolation.

Example 4

[0174] Porridge with Instant Oats & Puffed Rice

[0175] A porridge is prepared as a dry mixture containing the following wt. % of instant oats and puffed rice:

TABLE-US-00002 Puffed Instant Ratio of Puffed Rice Rice wt. % Oats wt. % to Instant Oats  0% 100%  0.00:1.00 10% 90% 0.11:1.00 20% 80% 0.25:1.00 30% 70% 0.43:1.00 40% 60% 0.67:1.00 50% 50% 1.00:1.00 60% 40% 1.50:1.00 70% 30% 2.33:1.00 80% 20% 4.00:1.00 90% 10% 9.00:1.00 100%   0% 1.00:0.00

[0176] 50 g of each mixture is weighed into cups. 250 ml of boiling water is added and the product is stirred continuously for 20-30 seconds to ensure mixing and dispersion of ingredients and to break up any lumps. The product is left to stand for 3 minutes with no additional heating.

[0177] The porridge is rated by expert tasters using the rating scale of 1 to 10, where: 1=poor gluey, uniform texture; and 10=perfect texture of slow-cooked porridge with textural elements. The rating scale is calibrated based on a comparison with slow-cooked porridge (rating=10).

[0178] Surprisingly, addition of puffed rice is found to improve the texture of the porridge.

Example 5

[0179] Porridge with Instant Oats, Puffed Rice & Oat Flakes

[0180] An alternative porridge is prepared, which further includes oat flakes. The dry mixture contains the following:

TABLE-US-00003 Puffed Oat Flakes Instant Ratio of Puffed Rice + Rice wt. % wt. % Oats wt. % Oat Flakes to Instant Oats  0%  0% 100%  0.00:1.00  5%  5% 90% 0.11:1.00 10% 10% 80% 0.25:1.00 15% 15% 70% 0.43:1.00 20% 20% 60% 0.67:1.00 25% 25% 50% 1.00:1.00 30% 30% 40% 1.50:1.00 35% 35% 30% 2.33:1.00 40% 40% 20% 4.00:1.00 45% 45% 10% 9.00:1.00 50% 50%  0% 1.00:0.00

[0181] The dry porridge mixture is heated and a textural analysis performed by expert tasters as per Example 4. Advantageously, the inclusion of oat flakes in addition to the puffed rice provides porridge with a much-improved texture, which closely approaches that of traditional (non-instant) porridge.

Example 6

[0182] Porridge with Instant Oats, Puffed Rice & Oat Flakes

[0183] Based on the findings of Example 4 a preferred porridge is prepared. The dry mixture contains the following:

TABLE-US-00004 Grams per Pack Ingredient wt. % (70.0 g total) Coconut milk powder 27.1 19.0 Gluten-free instant oats 42.9 30.0 Gluten-free oat flakes 15.0 10.5 Plain puffed rice 12.9 9.0 Flavourings/other ingredients 2.1 1.5

Example 7

[0184] Congee Recipe A

[0185] A preferred congee is prepared based on the findings of Examples 1-3. The dry mixture contains the following:

TABLE-US-00005 Grams per Pack Ingredient wt. % (54.6 g total) Instant rice 31.2 17.00 Gluten-free instant oats 18.8 10.25 Gluten-free brown rice flakes 2.7 1.50 Plain puffed rice 16.5 9.00 Flavourings/other ingredients 30.8 16.82

Example 8

[0186] Congee Recipe B

[0187] An alternative preferred congee is prepared. The dry mixture contains the following:

TABLE-US-00006 Grams per Pack Ingredient wt. % (60.3 g total) Instant rice 58.0 35.00 Gluten-free instant oats 8.3 5.00 Plain puffed rice 9.1 5.50 Flavourings/other ingredients 24.6 14.83

[0188] All publications mentioned in the above specification are herein incorporated by reference. Various modifications and variations of the described methods and system of the present invention will be apparent to those skilled in the art without departing from the scope and spirit of the present invention. Although the present invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in food technology, formulation chemistry or related fields are intended to be within the scope of the following claims.