Process for preparing dehydrated aromatic plant products and the resulting products
AssigneeMcCormick & Company, Incorporated
InventorsThein Aung, Charles V. Fulger
Life of this patent
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Abstract
The present invention provides a method of preparing and using treated fresh herb products so as to preserve the desirable qualities found in such fresh products while extending their useful shelf-life and the composition thereof. More specifically, the present invention provides a method of preparing and using shelf-stable aromatic dehydrated herbs which will upon dehydration exhibit the color, flavor, aroma and overall appearance similar to that of fresh cut herbs. Preparation of the contemplated herb compositions is carried out by treating the fresh product with an osmotic agent that in general must be able to dehydrate the food product and upon finished drying form a solid amorphous mass that coats and infuses the treated product.
Claims29
A method of treating fresh aromatic plants comprising the steps of:
- immersing the product in a liquid bath at a temperature of at least about 180.degree. F. containing an osmotic agent which is capable of infusing into the plant tissue and forming an amorphous solid upon drying;
- removing excess surface osmotic liquid;
- finish drying the coated and infused product to form a dried product having an amorphous coating on the surface and throughout the plant tissue.
A method of treating fresh herbs and the like, comprising the steps of:
- washing the product;
- removing excess surface liquid;
- blanching/infusing the product at a temperature sufficient to blanch the herb by immersing in a liquid bath containing an osmotic agent capable of infusing into the herb and also forming an amorphous coating upon drying;
- removing excess surface liquid of the bath;
- finish drying the coated and infused product in such a manner that the flavor is encapsulated in situ in the finished product.
A dehydrated shelf-stable herb product which is characterized upon rehydration by having color, flavor, aroma, and overall appearance very similar to that of the freshly cut herb having a moisture content of 6% or less, and an amorphous coating covering and infusing the herb tissue.
Dependencies are inferred from the claim text.