Flour-based shape-changing food and related methods

Patent metadata

Field	Value
Publication number	US-12349714-B2
Application number	US-202017621285-A
Country	US
Kind code	B2
Filing date	Jun 22, 2020
Priority date	Jun 21, 2019
Publication date	Jul 8, 2025
Grant date	Jul 8, 2025

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.

First claim

What is claimed is:

1. A shape-changing pasta comprising:
a flat piece of flour-based dough having a top surface and a bottom surface and comprised of at least two layers of flour-based doughs, wherein:
the flat piece of flour-based dough is comprised of semolina flour;
each layer of the flat piece of flour-based dough has a different composition and a predetermined thickness;
the flat piece of flour-based dough, having the at least two layers, is cut to an initial shape and an initial size; and
the top surface has at least one groove running perpendicular to a predetermined bending direction and the at least one groove has a predetermined groove
depth and a predetermined groove spacing chosen that operate to cause the dough to bend in response to hydration or dehydration to achieve a predetermined final shape or a predetermined bending angle.

2. The shape-changing pasta of claim 1 , wherein the predetermined groove depth determines a maximum bending angle wherein a deeper groove depth causes a larger maximum bending angle.

3. The shape-changing pasta of claim 1 , wherein at least one dough layer is comprised of semolina flour and egg whites and at least one other dough layer is comprised of semolina flour and oat fiber.

4. The shape-changing pasta of claim 3 , wherein a predetermined final shape or a predetermined bending angle of the flat piece of flour-based dough is achieved by selecting the composition of each layer of dough.

5. The shape-changing pasta of claim 3 , wherein a predetermined final shape or a predetermined bending angle of the flat piece of flour-based dough is achieved by selecting the thickness of each layer of dough.

6. The shape-changing pasta of claim 3 , wherein a predetermined final shape or a predetermined bending angle of the flat piece of flour-based dough is achieved by selecting a ratio of the thicknesses of the layers of dough.

7. The shape-changing pasta of claim 1 , wherein the at least one groove is imprinted onto the top surface.

8. The shape-changing pasta of claim 1 , wherein the hydration is boiling and the dehydration is baking.

9. The shape-changing pasta of claim 1 , wherein the flat piece of flour-based dough is comprised of at least one flour and at least one liquid.

10. The shape-changing feed pasta of claim 1 , wherein the at least one groove is a plurality of parallel grooves.

11. The shape-changing pasta of claim 10 , wherein the at least one set of parallel grooves covers the top surface of the flat piece of flour-based dough.

12. The shape-changing pasta of claim 1 , wherein the bottom surface has at least one groove running perpendicular to a predetermined bending direction, and wherein the at least one groove has a groove depth and a groove spacing chosen to achieve a predetermined final shape or a predetermined bending angle.

Assignees

• Univ Carnegie Mellon
• Barilla G & R Flii S P A

Inventors

• Yao Lining
• Yang Humphrey
• Do Youngwook
• Mondoa Catherine
• Wang Guanyun
• Cui Jianxun
• Wang Wen
• Lee Yi-Chin
• Tao Ye
• Berti Claudia
• Berte Elena
• Bergamini Elena

Classifications

• A21D13/80

  Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies · CPC title

• A21D13/42

  Tortillas · CPC title

• A23L7/109 Primary

  Types of pasta, e.g. macaroni or noodles · CPC title

• B32B2307/732

  Dimensional properties · CPC title

• B32B27/283

  comprising polysiloxanes · CPC title