Systems and methods for instant food preparation
View Patent ↗Embodiments of the invention include instant food systems and methods regarding the same. In an embodiment, the invention includes a method for preparing a hot instant food product. The method can include adding a heated liquid to a container, adding a substantially dry food product mixture to the container, wherein the volume of the dry food product mixture is equal to at least 20% of the volume of heated liquid, placing a mixing head into the container, and rotating the mixing head for a period of less than sixty seconds in order to form a fully hydrated frothed food product. In an embodiment, an instant food preparation machine is included. In an embodiment, a mixing head is included. In an embodiment, an instant food preparation kit is included. Other embodiments are also included herein.
1. A method for preparing an instant food product comprising:
adding a liquid to a container;
adding a substantially dry food product mixture to the container, wherein the volume of the dry food product mixture is equal to at least 20% of the volume of liquid;
placing a mixing head into the container; and
rotating the mixing head for a period of less than sixty seconds in order to form a fully hydrated frothed food product;
wherein the mixing head comprises:
an annular mixing blade, the annular mixing blade defining a central aperture; the annular mixing blade comprising a plurality of flat portions and a plurality of humps rising above the flat portions;
a central hub disposed above the annular mixing blade; and
a first strut and a second strut, the first and second strut connecting the annular mixing blade to the central hub.
2. The method of claim 1 , wherein the dry food product mixture is added on top of the liquid.
3. The method of claim 1 , wherein the dry food product mixture is a dry particulate mixture with 99% of particulates having a diameter of less than 210 microns.
4. The method of claim 1 , wherein the hydrated food product includes at least about 10% air by volume.
5. The method of claim 1 , wherein the hydrated food product achieves a Bostwick consistometer value of between 3 cm and 30 cm within less than 30 seconds of the beginning of rotation of the mixing head.
6. The method of claim 1 , wherein at least 30 grams of the dry food product mixture is added into the container.
7. The method of claim 1 , wherein the liquid is at least 165 degrees Fahrenheit.