Lyophilized health food products and methods of making same

Details Lyophilized health food products and methods of making same Lyophilized health food products and methods of making same

1995-06-05

1997-04-01

Pratt, Helen

Food or edible material: processes, compositions, and products

Processes

Freeze drying or freeze concentrating

426385, 426440, 426445, 426524, 426615, A23L 344

Patent

active

056163550

ABSTRACT:
Food products and methods of making having a high dietary fiber content and unexpected organoleptic characteristics, the invention takes the form of a substantially solid or semi-solid substrate formed primarily of dietary fiber soaked in or permeated by a flavorful material such as a natural juice, liquefied or pureed fruit or the like, the combination then being at least partially lyophilized to a solid or semi-solid consistency. The concentration of the natural juice or other flavorful material within a framework or lattice provided by the dietary fiber causes a burst of flavor to be experienced when eaten. While the lyophilized substrate can preferably be consumed as a bar-like comestible with or without the addition of other materials such as coatings, fillers and the like, the invention contemplates the formation of the substrate as flakes, as a cookie, as a candy such as a semi-soft roll or sheet consumed flat or as a rolled sheet among other forms.

REFERENCES:
patent: H70 (1986-06-01), Berkowitz et al.
patent: 3472663 (1995-10-01), Laskin
patent: 3619204 (1969-11-01), Katz
patent: 4305969 (1981-12-01), Munk

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