Goods & Services

Chicken; Chicken jerky; Frozen poultry; Boneless skinless chicken tenderloin; Meat jerky, namely, chicken breast; Meat, frozen

Abstract

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

IPC Classes  ?

• A21D 13/41 - Pizzas
• A21D 2/26 - Proteins
• A21D 2/36 - Vegetable material
• A21D 13/04 - Products made from materials other than rye or wheat flour
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
• A23L 13/10 - Meat meal or powder; Granules, agglomerates or flakes
• A23L 13/40 - Meat products; Meat meal; Preparation or treatment thereof containing additives
• A23L 13/50 - Poultry products, e.g. poultry sausages

Goods & Services

Chicken; Chicken jerky; Chicken nuggets; Chicken salad; Chicken wings; Meat-based snack food; Meat-based snack foods; Frozen chicken, namely, Chicken; Meat jerky, namely, Chicken; Poultry, namely, Chicken; Whey chips

Abstract

An essentially carbohydrate-free, protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

IPC Classes  ?

• A21D 13/41 - Pizzas
• A21D 13/04 - Products made from materials other than rye or wheat flour
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
• A21D 2/36 - Vegetable material
• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 13/10 - Meat meal or powder; Granules, agglomerates or flakes
• A23L 13/40 - Meat products; Meat meal; Preparation or treatment thereof containing additives
• A21D 2/26 - Proteins

Abstract

An essentially carbohydrate-free., protein-based flour substitute and methods for preparing the same are disclosed herein. The flour substitute may be used to make pizza crusts, chips, taco shells, tortillas, crackers, sandwich thins, and other food products that are traditionally flour-based. The organoleptic properties of the disclosed flour substitute preferably resemble the organoleptic properties of traditional baked goods and are substantially different from the organoleptic properties of traditional meat products. The disclosed flour substitute comprises a meat or nut flour, a flavor-masking spice, salt, and a vegetable, fruit, or plant-based oil or an oil-based spray. The disclosed flour substitute is used to make substitute food products that preferably resemble, in both appearance and taste, the traditional food products that the substitute food products are replacing. The flour substitute is preferably fiber-free and does not contain any other non-digestible carbohydrates. Methods of preparing the disclosed flour substitute are also disclosed herein.

IPC Classes  ?

• A21D 13/41 - Pizzas
• A21D 13/04 - Products made from materials other than rye or wheat flour
• A21D 13/062 - Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
• A21D 2/36 - Vegetable material
• A23L 13/50 - Poultry products, e.g. poultry sausages
• A23L 13/10 - Meat meal or powder; Granules, agglomerates or flakes
• A23L 13/40 - Meat products; Meat meal; Preparation or treatment thereof containing additives
• A21D 2/26 - Proteins