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US 6,440,449 B1Granted
Methods of infusing phytochemicals, nutraceuticals, and other compositions into food products
OwnerEdward Hirschberginventor
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Abstract
This invention provides methods of infusing compositions including phytochemicals, nutraceuticals such as vitamins, herbal extracts, and medicinals into food products, including, e.g., juices, fruits, vegetables, and meats, etc. The resulting infused food products are consumable products which are helpful in alleviating dietary insufficiency and/or to prevent or treat diseases such as cancer, heart disease, Alzheimer's disease, etc.
Claims36
A method of infusing a phytochemical, nutraceutical, flavor, or color composition into a food product, the method comprising:
- a. increasing brix of an osmotic dehydration solution comprising an osmotic dehydration solute and the food product over a period of time, wherein increasing brix is carried out by adding osmotic dehydration solute to the osmotic dehydration solution, replacing at least part of the osmotic dehydration solution, or a combination thereof, and
- b. incubating the food product with the phytochemical, nutraceutical, flavor, or color composition, thereby infusing the composition into the food product.
A method of infusing a flavoring into a fruit or a vegetable, the method comprising:
- a. soaking the fruit or vegetable in a solution of potassium sorbite, calcium lactate, citric acid, glycerol, and the flavoring for at least three days;
- b. removing 20% of the solution by weight each successive day;
- c. replacing the removed solution with about 77° B. brix HFCS until the brix of the solution reaches about 65° B.;
- d. rinsing the solution off the fruit or vegetable;
- and
- e. drying the fruit or vegetable.
3 more elements
Dependencies are inferred from the claim text.