Process for preparing dehydrated aromatic plant products and the

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Readily identifiable fruit or vegetable derived

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426310, 426638, 426639, A23B 708

Patent

active

052271838

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.

REFERENCES:
patent: 2432222 (1947-12-01), Zenzes
patent: 3556814 (1971-01-01), Whitman
patent: 3801714 (1974-04-01), Shipman
patent: 4361589 (1982-11-01), Wauters
patent: 4447640 (1984-05-01), Lewis
patent: 4777055 (1988-10-01), Laiw
patent: 4832969 (1989-05-01), Lioutas
patent: 4889730 (1989-12-01), Roberts
patent: 4948609 (1990-08-01), Nafisi-Movaghar
Osmotic Dehydration of Fruits by J. D. Ponting, et al; Oct. 1966, Food Technology pp. 125-128.

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