US 11,849,733 B2
Baked savory food composition comprising shredded root vegetable and method of making the same
Karine Coue Briant, East Hanover, NJ (US); Omar Crewe, East Hanover, NJ (US); Fidelma Crowe, East Hanover, NJ (US); Frederik Jensen, Cambridge, MA (US); Sharat Jonnalagadda, Cambridge, MA (US); Abby S. Kendall, East Hanover, NJ (US); Joseph Lavin, East Hanover, NJ (US); Adam Melonas, Cambridge, MA (US); Janelle Myers, Cambridge, MA (US); Tom Nosek, East Hanover, NJ (US); Lena Marisa Sawin, Cambridge, MA (US); JulLea Stolsky, East Hanover, NJ (US); and Vani Vemulapalli, East Hanover, NJ (US)
Assigned to Mondelez Europe GmbH, Glattpark (CH)
Filed by Mondelez Europe GmbH, Glattpark (CH)
Filed on Sep. 24, 2021, as Appl. No. 17/484,248.
Application 17/484,248 is a division of application No. 16/305,036, granted, now 11,297,842, previously published as PCT/IB2017/000787, filed on Jun. 5, 2017.
Claims priority of provisional application 62/355,254, filed on Jun. 27, 2016.
Claims priority of provisional application 62/345,851, filed on Jun. 5, 2016.
Prior Publication US 2022/0007658 A1, Jan. 13, 2022
Int. Cl. A21D 2/36 (2006.01); A23L 19/00 (2016.01); A23L 7/126 (2016.01); A23L 19/10 (2016.01); A21D 2/16 (2006.01); A21D 2/18 (2006.01)
CPC A21D 2/366 (2013.01) [A21D 2/165 (2013.01); A21D 2/181 (2013.01); A21D 2/364 (2013.01); A23L 7/126 (2016.08); A23L 19/05 (2016.08); A23L 19/10 (2016.08); A23V 2002/00 (2013.01)] 14 Claims
 
1. A method of making a baked savory food composition, the method comprising:
forming a loosely agglomerated mass by combining:
(i) an inclusion component comprising one or more expanded inclusions in an amount of about 5 to 15% by weight of the loosely agglomerated mass;
(ii) a shredded component comprising shredded root vegetable, the shredded component included in an amount of about 20% to about 50% by weight of the loosely agglomerated mass; and
(iii) a binder component comprising flour, water, oil, and added sugar, the binder component comprising no more than 30% of the flour by weight of the loosely agglomerated mass, no more than about 20% water by weight of the loosely agglomerated mass, no more than about 15% of the oil by weight of the loosely agglomerated mass, and no more than about 20% of the added sugar by weight of the loosely agglomerated mass;
shaping at least a portion of the loosely agglomerated mass to form a shaped agglomerated mass; and
baking the shaped agglomerated mass to a moisture content of about 4% or less by weight of the baked savory food composition.