Title:
FLOUR-BASED SHAPE-CHANGING FOOD AND RELATED METHODS
Document Type and Number:
WIPO Patent Application WO/2020/257801
Kind Code:
A3
Abstract:
Methods for creating semolina flour-based shape-changing food from a multi-layered dough with at least one grooved surface. The dough layers have difference compositions including natural, staple and edible ingredients. The dough is exposed to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes.
Inventors:
YAO LINING (US)
YANG HUMPHREY (US)
DO YOUNGWOOK (US)
MONDOA CATHERINE (US)
WANG GUANYUN (US)
CUI JIANXUN (US)
WANG WEN (US)
LEE YI-CHIN (US)
TAO YE (US)
BERTI CLAUDIA (IT)
BERTÈ ELENA (IT)
BERGAMINI ELENA (IT)
YANG HUMPHREY (US)
DO YOUNGWOOK (US)
MONDOA CATHERINE (US)
WANG GUANYUN (US)
CUI JIANXUN (US)
WANG WEN (US)
LEE YI-CHIN (US)
TAO YE (US)
BERTI CLAUDIA (IT)
BERTÈ ELENA (IT)
BERGAMINI ELENA (IT)
Application Number:
PCT/US2020/039019
Publication Date:
February 04, 2021
Filing Date:
June 22, 2020
Export Citation:
Assignee:
UNIV CARNEGIE MELLON (US)
BARILLA G & R FLII S P A (IT)
BARILLA G & R FLII S P A (IT)
International Classes:
A21D2/26; A23L7/10; A23L7/109
Foreign References:
| US20010036498A1 | 2001-11-01 | |||
| JP2019076049A | 2019-05-23 | |||
| JP2015195767A | 2015-11-09 | |||
| US20030150337A1 | 2003-08-14 | |||
| US4591328A | 1986-05-27 | |||
| US20180103678A1 | 2018-04-19 |
Other References:
TAO ET AL.: "Personalized Flour-based Morphing Food Induced by Dehydration or Hydration Method", UIST'19, OCTOBER 20-23, 2019, 20 October 2019 (2019-10-20), New Orleans, LA USA, pages 329 - 340, XP058450836, Retrieved from the Internet [retrieved on 20201016], DOI: 10.1145/3332165.3347949
Attorney, Agent or Firm:
OBERDICK, David, G. et al. (US)
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