Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1988-08-01
1993-09-14
Penland, R. B.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426 94, 426552, 426523, 426518, 426633, 426637, 426640, 426615, A23L 1214
Patent
active
052446891
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
(1) Field of Invention
The present invention is concerned with the utilization of white sweet potatoes and all other light-fleshed tubers of the family Convolvulaceae, with the purpose of producing various flours from the tubers, and other valuable edible products and industrial products. Similarly, the present invention is concerned with producing flours and other valuable edible and industrial products from: 1) the tubers of the cassava and all other plants producing tubers of the family Euphorbiaceae; 2) tubers of malanga and all other plants producing tubers of the family Araceae; 3) the seeds of the amaranth, quinoa and all other seeds from the families Chenopodiaceae and Amaranthaceae, 4) the tubers of the yam and all plants producing tubers in the family Dioscoreaceae; and 5) the tubers of the lotus, arrowhead, buckbean and all other plants producing tubers in the families Nymphaeaceae, Alismataceae, and Gentianaceae.
(2) Description of The Background
Having food products available from as many different food sources as possible is of the greatest importance to persons with food allergies, and will become of even greater importance as food allergies are diagnosed in increasing numbers of people. As the potential problems of food allergies are more recognized, increasing numbers of people are looking for non-wheat items to include in their diets, to increase variety and aid in the prevention of food allergies.
Food allergies and intolerances have been known to exist for hundreds of years. The symptoms vary with each individual, and can include congestion, asthma, diarrhea, headaches, dizziness, joint pains, hives, eczema and in the most severe cases can cause anaphylaxis and even death. In recent decades, along with most other diseases related to the immune or auto-immune system, the incidence of food allergies has increased. In addition the number of foods to which a given individual reacts, and the severity of the reactions seems to be increasing. Indications are that food allergies will continue to become increasingly more common and severe.
The need for new food sources and alternatives parallels the increase in food allergies. As the number of foods an individual can eat begins to dwindle, it becomes increasingly more difficult to maintain a nutritious, well-balanced diet from the foods remaining, and the search for new foods intensifies. For many food allergy patients, the allergy problem steadily becomes more severe as the patient is unable to avoid becoming malnourished.
There is, then, a real need for alternatives to the food products that are the common and accepted staples in the American diet. These food products need to be from hypoallergenic foods so they have the best chance of being well tolerated by the greatest numbers of people. The hypoallergenic food products need to provide acceptable substitutes for the most hyperallergenic food products--wheat, corn, and other members of the grass family, legumes, milk and milk products, eggs, nuts, and yeast.
The alternative food products should be from less common or less well known foods. Such foods will have been eaten less often, if at all, and there will be a lower chance for a person to have developed allergies to the new foods. Products from such uncommon foods could probably be tolerated by most persons, and the risk of developing allergies to the foods would be lower.
The alternative food products need to be developed from foods in separate food families. This is important because food allergy patients can easily develop allergies to foods that are closely related to the foods they are already allergic to. New food products from as many new food families as possible (for example white sweet potato products from the morning glory family, cassava products from the spurge family, yam products from family Dioscoreaceae, and lotus from the water lily family), are much more needed than are food products from uncommon foods in a common food family (such as millet from the grass family). Alternative food products
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