Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Reexamination Certificate
1999-02-17
2001-02-20
Cano, Milton (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
C426S478000, C426S479000, C426S481000, C426S482000, C426S615000, C426S640000, C426S495000
Reexamination Certificate
active
06190716
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a method for preparing a natural product and more particularly pertains to preparing natural products that are readily digestible upon consumption as a food supplement containing high quantities of resveratrol, ellagic acid, and other phenolic compounds and antioxidants.
2. Description of the Prior Art
The use of natural food products of known designs and configurations is known in the prior art. More specifically, natural foods products of known designs and configurations heretofore devised and utilized for the purpose of preparing food products for consumption as food supplements through known methods and apparatuses are known to consist basically of familiar, expected, and obvious structural configurations, notwithstanding the myriad of designs encompassed by the crowded prior art which has been developed for the fulfillment of countless objectives and requirements.
By way of example, U.S. Pat. No. 3,910,173 to Zepponi discloses a Wine Grape Processing Apparatus. U.S. Pat. No. 4,211,577 to Wallin discloses a Process of Purifying Plant Anthocyanin Colors from Natural Products. U.S. Pat. No. 4,820,527 to Christensen et al. discloses a Method of Feeding Ruminants. U.S. Pat. No. 4,302,200 to Yokoyama discloses a Process for Extracting Anthocyanin-type Colors from Natural Products. U.S. Pat. No. 5,171,577 to Griat et al. discloses a Process for the Preparation of Foams which can be used in the Cosmetics and Pharmaceutical Field and Foams Obtained by this Process. U.S. Pat. No. 5,411,742, to Sebag et al. discloses Compositions for the Treatment of Acne Containing a Derivative of Salicylic Acid and Derivatives of Salicylic Acid. U.S. Pat. No. 5,554,645 to Romanczyk, Jr., et al. discloses Antineoplastic Cocoa Extracts and Methods for Making and Using the Same. U.S. Pat. No. 5,633,435 to Barry et al. discloses Glyphosate-Tolerant S-Enolpyruvylshikmate-3-Phosphate Synthases. U.S. Pat. No. 5,639,794 to Emerson et al. discloses the Use of Saponin in Methods and Compositions for Pathogen Control. U.S. Pat. No. 5,712,305 to Romanczyk, Jr., et al. discloses Antineoplastic Cocoa Extracts and Methods for Making and Using the Same. U.S. Pat. No. 5,738,887 to Wu discloses a Process of Preparing Fruit/Vegetable Juice and Protein Emulsion with Multi-Enzyme System. U.S. Pat. No. 5,776,889 to Wei et al discloses Hypersensitive Response Induced Resistance in Plants. U.S. Pat. No. 5,780,060 to Levy et al discloses Microcapsules with a Wall of Crosslinked Plant Polyphenols and Compositions Containing Them. Lastly, U.S. Pat. No. 4,673,578 to Beker et al. discloses a Snack Food Product with High Dietary Fiber Content and Process for Producing the Same.
While these devices fulfill their respective, particular objectives and requirements, the aforementioned patents do not describe a method for preparing a natural product as disclosed herein.
In this respect, the method for preparing a natural product according to the present invention substantially departs from the conventional concepts and designs of the prior art, and in doing so provides an apparatus primarily developed for the purpose of preparing natural products that are readily digestible upon consumption as a dietary supplement containing high quantities of resveratrol, ellagic acid, and other phenolic compounds and antioxidants.
Therefore, it can be appreciated that there exists a continuing need for a new and improved method for preparing a natural product that is readily digestible upon consumption as a dietary supplement containing high quantities of resveratrol, ellagic acid, and other phenolic compounds and antioxidants. In this regard, the present invention substantially fulfills this need.
SUMMARY OF THE INVENTION
In view of the foregoing disadvantages inherent in the known types of natural food products of known designs and configurations now present in the prior art, the present invention provides an improved method for preparing a natural product. As such, the general purpose of the present invention, which will be described subsequently in greater detail, is to provide a new and improved method for preparing a natural product which has all the advantages of the prior art and none of the disadvantages.
To attain this, the present invention essentially comprises a new and improved method for preparing a natural product that is readily digestible upon consumption as a dietary supplement containing high quantities of resveratrol, ellagic acid, and other phenolic compounds and antioxidants. The Main Method of the present invention comprises the step of first crushing the muscadine grapes following standard operational procedures. Second, the crushed fruit is processed through one of three distinct methods (Alpha, Beta, Gamma). A third step of the Main Method comprises placing the pomace into a modified, rotary drum dryer at about 180 degrees Fahrenheit and drying the contents to less than 1 percent moisture. The fourth step of the Main Method comprises bagging the dried material into plastic freezer bags and storing in food-grade containers in a room with a temperature of between about 60 degrees and 70 degrees Fahrenheit. The fifth step of the Main Method consists of blending materials produced through Alpha, Beta, or Gamma. Lastly, a step of the Main Method comprises finely grinding the dried materials before encapsulating such material in gelatin capsules or other food products.
Alpha Method:
The Alpha Method of the present invention comprises the steps of crushing and pressing muscadine grapes (vitis rotundifolia) following standard operational procedures. A bladder press is used in the pressing operation. Process control is returned to the Main Method outlined above for drying, blending, grinding and using.
Beta Method:
The Beta Method of the present invention comprises the steps of crushing and pressing muscadine grapes (vitis rotundifolia) following standard operational procedures. A bladder press is used in the pressing operation. A second step of this method comprises breaking down the pulp of the crushed and dejuiced muscadines through heating the pomace following enzymatic action through a period of 24 to 36 hours. A third step of this method comprises removing the broken-down pulp (puree) from the pomace by extruders. Process control is returned to the Main Method outlined above for drying, blending, grinding and using.
Gamma Method:
The Gamma Method of the present invention comprises the steps of crushing muscadine grapes (vitis rotundifolia) following standard operational procedures. A second step of the method comprises the fermentation of the juice in the crushed grapes. A third step of this method comprises removing the fermenting juice from the must by pressing. A bladder press is used in the pressing operation. Process control is returned to the Main Method outlined above for drying, blending, grinding and using.
There has thus been outlined, rather broadly, the more important features of the invention in order that the detailed description thereof that follows may be better understood and in order that the present contribution to the art may be better appreciated. There are, of course, additional features of the invention that will be described hereinafter and which will form the subject matter of the claims appended hereto.
In this respect, before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not limited in its application to the details of construction and to the arrangements of the components set forth in the following description or illustrated in the drawings. The invention is capable of other embodiments and of being practiced and carried out in various ways. Also, it is to be understood that the phraseology and terminology employed herein are for the purpose of descriptions and should not be regarded as limiting.
As such, those skilled in the art will appreciate that the conception, upon which this disclosure is based, may readily be utilized as a basis for the des
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