Novel functional food product and method thereof
OwnerLeonid LURYA, Vadim NOVODVORETSinventors
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Abstract
A whole impregnated freeze dried food product for delivering a material of interest comprising; a. moisture content of less than about 5%; b. a material of interest; and, c. taste additives; wherein, the food product is maintained in it's whole original structure, volume and shape; further wherein the food product is functionally impregnated with the material of interest in an amount equivalent to the removed moisture residual, and methods for obtaining same.
Claims21
A method for producing a freeze dried food product functionally impregnated with a material of interest, wherein said method is selected from the group consisting of
- a. steps of;
- i. obtaining a fresh food product;
- ii. freeze drying said fresh food product to remove moisture content;
- iii. incubating dried food product in a solution containing material of interest, and;
- iv. incubating of the wet food product with a soaked solution containing taste additives under normal pressure
- wherein after step ii, said food product is substantially reduced in moisture to between about 0% and about 5%;
- said food product remains in it's original structure and shape;
- further wherein said food product is functionally impregnated with said material of interest after step iv. or said method comprises
- b. steps of:
- i. obtaining a fresh food product;
- ii. freeze drying said fresh food product to remove moisture content to between about 0% and about 5% of food product moisture volume;
- iii. incubating dried food product in a solution containing material of interest, and;
- iv. incubating of the wet food product with a soaked solution containing taste additives under normal pressure;
- wherein said food product moisture is removed in a hydro mechanical manner by reducing the interior pressure of said food product and approximately equalizing said reduced pressure and said moisture deficit with an amount of said material of interest;
- said reduced moisture is determined by the differential in pressure from the external pressure exerted on said food product relative to the inner pressure of said food product or said method comprises
- c. steps of
- i. obtaining a fresh food product;
- ii. freeze drying said fresh food product to remove X moisture content from said food product Y;
- iii. incubating the dried food product in a solution containing material of interest, and;
- iv. incubating of the wet food product with a soaked solution containing taste additives under normal pressure;
- wherein said food product is functionally impregnated with said material of interest in a hydromechanical manner such that (X/Y*100) equal Z % moisture content is reduced and Z % of said material of interest is infused;
- said food product remains in it's approximate original shape.
A whole impregnated freeze dried food product for delivering a material of interest comprising;
- a. moisture content of less than about 5%;
- b. a material of interest;
- and,
- c. taste additives;
- wherein, said food product is maintained in it's whole original structure, volume and shape;
- further wherein said food product is functionally impregnated with said material of interest such as in an amount equivalent to the removed moisture residual.
A production line for producing a freeze dried food product functionally impregnated with a material of interest, said production line comprising:
- a. an instruction protocol for operating said production line
- b. a lyophilizer adapted for freeze-drying a food product;
- c. an incubator adapted for incubating said food product in solution containing material of interest under vacuum and further adapted for incubating with solution containing taste additives under normal pressure;
- d. a drier adapted for drying the food product after an incubation step;
- wherein said instruction protocol is encoded in a computer readable medium or written on printed matter or represented on a computer screen and said production line provides said food product substantially reduced in moisture to between about 0% and about 5%;
- said food product remaining in it's original structure and shape;
- further wherein said food product is functionally impregnated with said material of interest after applying said incubator.
A computer readable medium comprising instructions for causing a computer to operate a production line producing a freeze dried food product functionally impregnated with a material of interest, by the method comprising steps of:
- a. freeze drying a fresh food product to remove moisture content;
- b. incubating dried food product in a solution containing material of interest, and;
- c. incubating of the wet food product with a soaked solution containing taste additives under normal pressure
- wherein after step (b), said food product is substantially reduced in moisture to between about 0% and about 5%;
- said food product remains in it's original structure and shape;
- further wherein said food product is functionally impregnated with said material of interest after step d.
Dependencies are inferred from the claim text.