RAW, VEGAN, GLUTEN-FREE, NUTRITIONALLY DENSE, TEXTURIZATION PROCESS

摘要

This invention relates generally to raw, vegan, gluten-free, nutritionallydensedehydrated food products -- particularly the hydrated organic bindingingredientprocess and product options, such as: brown rice(*), sprouted quinoa, Irishmoss orchia seed. Any of the aforementioned products, will be referred to as the"base-ingredient" from this point on. The base-ingredient is used to blend inwith andbind, a variety of raw, vegan, gluten-free ingredients for exceptionalnutritionalyield, taste and texture, once dehydrated. The dehydration process takes placeatvery low temperatures (115 F or below) to preserve nutrients and enzymepotency.The hydrated food products create either a paste or gel, depending on which oftheabove products are used once hydration has been completed. Several raw,organicdehydrated food products can be produced, including but not limited to:breads,cookies, squares, bagels, pretzels, crackers, granola bars, breakfast bars,pie crusts,etc.These dehydrated products are naturally gluten-free, (*)raw, organic, vegan,dairy-free, non-GMO, no wheat, no eggs, no maltodextrin, no corn, no carriers,noartificial flavors or preservatives.(*)When heat is necessary to hydrate the organic brown rice (base-ingredient),theend product is then considered to be 75% raw, compared to the other base-ingredient recipe blends (for example, sprouted quinoa, chia seed or Irishmoss),which makes the end product 100% raw.