WO2016063088A9 - A tablet or gel food product - Google Patents

A tablet or gel food product Download PDF

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Publication number
WO2016063088A9
WO2016063088A9 PCT/GB2015/053195 GB2015053195W WO2016063088A9 WO 2016063088 A9 WO2016063088 A9 WO 2016063088A9 GB 2015053195 W GB2015053195 W GB 2015053195W WO 2016063088 A9 WO2016063088 A9 WO 2016063088A9
Authority
WO
WIPO (PCT)
Prior art keywords
tablet
zest
gel product
product according
citrus fruit
Prior art date
Application number
PCT/GB2015/053195
Other languages
French (fr)
Other versions
WO2016063088A1 (en
Inventor
Gregory Stephen WILLIAMS
Original Assignee
Williams Gregory Stephen
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Williams Gregory Stephen filed Critical Williams Gregory Stephen
Publication of WO2016063088A1 publication Critical patent/WO2016063088A1/en
Publication of WO2016063088A9 publication Critical patent/WO2016063088A9/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds

Definitions

  • the invention relates to a tablet or gel product, for example, for use as an ingredient in cooking, mixing, blending and preparation of foods or drinks or as a garnish or condiment.
  • flavour foods are time consuming to include zest in food, since the zest must be removed from the citrus fruit, which may have to be specially purchased for preparation of a particular dish or drink. It is an object of the present invention to address these issues.
  • a tablet or gel product comprising zest of a citrus fruit, for example, for use as an ingredient in cooking, mixing, blending and preparation of foods or drinks or as a garnish or condiment.
  • the form of a tablet or gel product is a convenient form in which to use zest in food and drink preparation and presentation.
  • the zest of citrus fruits such as orange, lemon, lime, grapefruit and pomelo, after being removed from the fruit, may be formed or shaped by gathering or compressing, moulding or binding, or by any combination of methods, into a tablet or gel product. This provides a measured dose or quantity of zest that may be added to food and drink, during or after preparation.
  • the tablet or gel product may be cubic, spherical or any other shape or form.
  • the zest may be from one or two or more citrus fruits.
  • the tablet product may be in a dry or partially dried form, resembling a pharmaceutical tablet or stock cube.
  • the gel product may contain fresh or partially dried zest.
  • the pieces of zest used to form the tablet may be fine, medium or coarse, or may be larger peelings.
  • the odour, flavour and nutritional value of the zest may be preserved by an oil, powder, binder or other suitable additive, or by full or partial drying or freezing or by the effect of its packaging, that may be suitably sealed or vacuum packed, or by any combination of such methods.
  • the product may be a convenient, simple-to-use culinary food and drink ingredient, which may be used in the preparation of many sweet and savoury food items and drinks.
  • the product may also be added as a condiment or garnish by crushing, crumbling, grinding, grating or by dissolving the tablet, or any combination of such methods.
  • the products may add value in citrus fruit processing.
  • the zest Prior to forming, the zest may be prepared to improve its binding and to best preserve its odour and flavour.
  • a method or combination of methods may be employed, such as freezing or drying.
  • a binding agent or preservative may be added to prevent or impede degradation of the zest and lengthen the shelf life of the tablet.
  • the zest may also be formed by gathering or compressing or both, in a mould and set or bound into a tablet product, including in the form of a cube, or gel or jelly product.
  • the tablet product may comprise at least 90% zest, preferably at least 95%.
  • the tablet or gel products are packaged so as to be sealed with respect to the environment.
  • the packaging may be vacuum, blister or flow wrapped. Optionally they may be held within a protective dispenser.
  • the citrus fruit may be organic and/or unsprayed and is preferably
  • Zest is particularly vulnerable to accumulating high concentrations of chemical from sprays and thus it is especially desirable to use unsprayed and organic fruits.
  • a method of forming a tablet of the zest of a citrus fruit comprising the steps of: removing the zest of a citrus fruit; forming the zest into a tablet.
  • the method may further comprise carrying out at least one preservation action on the tablet.
  • the preservation action may comprise adding a preservative.
  • the preservation action may comprise drying the zest prior to the step of being formed.
  • the preservation action may comprise freezing or freeze-drying.
  • the method further comprises adding a binding agent to the zest prior to the step of forming.
  • a tablet comprises zest of one or more citrus fruits, which may be of one or more varieties.
  • Varieties of citrus fruit from which zest may be removed for use in preparation of foods include but are not limited to: orange, lemon, lime, grapefruit and pomelo.
  • zest is present only in an outer layer of less than 1 mm of a citrus fruit, although the depth of the fruit that is considered zest may vary from one variety of citrus fruit to another and also between fruits of the same variety.
  • pith is not to be included in a tablet since the pith may be unpleasantly bitter.
  • the tablet may include some pith, since pith may sometimes be included when preparing food without detriment to the flavour, depending on the variety of fruit and the foods being prepared.
  • the tablet may include a preservative.
  • the preservative may be in the form of an oil, powder or setting gel for example.
  • the zest may be fully or partially dried, frozen or freeze-dried, to aid in preservation.
  • the packaged zest preferably comprises at least 90% zest, preferably still at least 95% zest.
  • the tablet is provided for convenient use by consumers in a compressed and packaged form.
  • the packaging may advantageously contribute to the preservation of the compressed zest, where gas, such as nitrogen flushing, strips any bacteria of oxygen needed for survival in the process of vacuum packing or flushed blister packing.
  • the packaging may be in the - form of a wrapper made of plastics and/or foil material, or in the form of a container or dispenser. The packing seals the tablet from the outer environment, aiding preservation of the zest.
  • the tablet may be formed from one or more citrus fruits in the steps described in the following.
  • Zest is first removed from the citrus fruits.
  • Zest may be removed manually using a zester or peeler, for example.
  • Machines are also commercially available to do this and are preferably used for efficiency in producing large quantities.
  • the zest is then dried at step B.
  • the zest is not dried or is only partially dried.
  • additives are added to the zest.
  • a preservative such as an oil may be added and mixed with the zest.
  • An additive may be a binder, which may also act as a preservative.
  • no additives are added.
  • step D the zest with the additives is gathered, compressed and formed or moulded into tablets.
  • each tablet is packaged so as to be sealed with respect to the environment.
  • the packaging is vacuum or blister packing or a protective dispenser.
  • each tablet is compressed and packaged into a cube
  • the resultant compressed and packaged tablets may be unpacked and used as an ingredient in cooking, mixing, blending and preparation of foods or drinks or as a garnish or condiment.
  • the zest need not be compressed.
  • citrus zest is widely used in sauces, marmalades, jams, jellies, cakes, duck a I'orange, numerous
  • Citrus fruit zest may offer nutritional health benefits: for example flavohoids in zest are believed to have anticancer, anti-diabetic, and

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

A tablet or gel, comprising zest of a citrus fruit, for use as an ingredient in cooking, mixing, blending and preparation of foods or drinks or as a garnish or condiment, comprising zest of a citrus fruit. A method of forming such a tablet comprising the steps of: removing the zest of a citrus fruit; and forming the zest into a tablet.

Description

Description
A TABLET OR GEL FOOD PRODUCT
Technical Field
[0001] The invention relates to a tablet or gel product, for example, for use as an ingredient in cooking, mixing, blending and preparation of foods or drinks or as a garnish or condiment.
Background Art
[0002] Zest of citrus fruits is commonly used as a culinary food ingredient to
flavour foods. However, it is time consuming to include zest in food, since the zest must be removed from the citrus fruit, which may have to be specially purchased for preparation of a particular dish or drink. It is an object of the present invention to address these issues.
Summary of invention
[0003] According to a first aspect of the present invention, there is provided a tablet or gel product comprising zest of a citrus fruit, for example, for use as an ingredient in cooking, mixing, blending and preparation of foods or drinks or as a garnish or condiment.
[0004] The form of a tablet or gel product is a convenient form in which to use zest in food and drink preparation and presentation. The zest of citrus fruits, such as orange, lemon, lime, grapefruit and pomelo, after being removed from the fruit, may be formed or shaped by gathering or compressing, moulding or binding, or by any combination of methods, into a tablet or gel product. This provides a measured dose or quantity of zest that may be added to food and drink, during or after preparation.
[0005] The tablet or gel product may be cubic, spherical or any other shape or form.
[0006] The zest may be from one or two or more citrus fruits.
[0007] The tablet product may be in a dry or partially dried form, resembling a pharmaceutical tablet or stock cube. The gel product may contain fresh or partially dried zest.
[0008] The pieces of zest used to form the tablet may be fine, medium or coarse, or may be larger peelings.
[0009] The odour, flavour and nutritional value of the zest may be preserved by an oil, powder, binder or other suitable additive, or by full or partial drying or freezing or by the effect of its packaging, that may be suitably sealed or vacuum packed, or by any combination of such methods.
[0010] The product may be a convenient, simple-to-use culinary food and drink ingredient, which may be used in the preparation of many sweet and savoury food items and drinks. The product may also be added as a condiment or garnish by crushing, crumbling, grinding, grating or by dissolving the tablet, or any combination of such methods.
[0011] Advantageously the products may add value in citrus fruit processing.
[0012] Prior to forming, the zest may be prepared to improve its binding and to best preserve its odour and flavour. A method or combination of methods may be employed, such as freezing or drying. A binding agent or preservative may be added to prevent or impede degradation of the zest and lengthen the shelf life of the tablet.
[0013] The zest may also be formed by gathering or compressing or both, in a mould and set or bound into a tablet product, including in the form of a cube, or gel or jelly product.
[0014] The tablet product may comprise at least 90% zest, preferably at least 95%.
[0015] The tablet or gel products are packaged so as to be sealed with respect to the environment. The packaging may be vacuum, blister or flow wrapped. Optionally they may be held within a protective dispenser.
[0016] The citrus fruit may be organic and/or unsprayed and is preferably
un waxed.
[0017] Zest is particularly vulnerable to accumulating high concentrations of chemical from sprays and thus it is especially desirable to use unsprayed and organic fruits.
[0018] According to a second aspect of the present invention, there is provided a method of forming a tablet of the zest of a citrus fruit, comprising the steps of: removing the zest of a citrus fruit; forming the zest into a tablet.
[0019] Preferably, the method may further comprise carrying out at least one preservation action on the tablet. The preservation action may comprise adding a preservative. The preservation action may comprise drying the zest prior to the step of being formed. The preservation action may comprise freezing or freeze-drying.
[0020] Preferably, the method further comprises adding a binding agent to the zest prior to the step of forming.
Brief Description of the Figure
[0021] Embodiments of the present invention will now be described, by way of example only, with reference to the accompanying Figure 1 , which is a flowchart indicating steps in a process of manufacturing tablets.
Description of embodiments
[0022] In embodiments, a tablet comprises zest of one or more citrus fruits, which may be of one or more varieties. Varieties of citrus fruit from which zest may be removed for use in preparation of foods include but are not limited to: orange, lemon, lime, grapefruit and pomelo.
[0023] Typically, zest is present only in an outer layer of less than 1 mm of a citrus fruit, although the depth of the fruit that is considered zest may vary from one variety of citrus fruit to another and also between fruits of the same variety. Below the zest is pith. Typically, the pith is not to be included in a tablet since the pith may be unpleasantly bitter. However, the tablet may include some pith, since pith may sometimes be included when preparing food without detriment to the flavour, depending on the variety of fruit and the foods being prepared.
[0024] The tablet may include a preservative. The preservative may be in the form of an oil, powder or setting gel for example. Alternatively, the zest may be fully or partially dried, frozen or freeze-dried, to aid in preservation. The packaged zest preferably comprises at least 90% zest, preferably still at least 95% zest.
[0025] The tablet is provided for convenient use by consumers in a compressed and packaged form. The packaging may advantageously contribute to the preservation of the compressed zest, where gas, such as nitrogen flushing, strips any bacteria of oxygen needed for survival in the process of vacuum packing or flushed blister packing. The packaging may be in the - form of a wrapper made of plastics and/or foil material, or in the form of a container or dispenser. The packing seals the tablet from the outer environment, aiding preservation of the zest.
[0026] Referring to Figure 1 , the tablet may be formed from one or more citrus fruits in the steps described in the following.
[0027] As indicated at step A, Zest is first removed from the citrus fruits. Zest may be removed manually using a zester or peeler, for example. Machines are also commercially available to do this and are preferably used for efficiency in producing large quantities.
[0028] The zest is then dried at step B. In alternative embodiments, the zest is not dried or is only partially dried.
[0029] At step C, additives are added to the zest. For example, a preservative such as an oil may be added and mixed with the zest. An additive may be a binder, which may also act as a preservative. In alternative
embodiments, no additives are added.
[0030] At step D, the zest with the additives is gathered, compressed and formed or moulded into tablets.
[0031] At step E, each tablet is packaged so as to be sealed with respect to the environment. Preferably, the packaging is vacuum or blister packing or a protective dispenser.
[0032] Conveniently, each tablet is compressed and packaged into a cube,
cuboid or other shape of tablet.
[0033] The resultant compressed and packaged tablets may be unpacked and used as an ingredient in cooking, mixing, blending and preparation of foods or drinks or as a garnish or condiment. In alternative embodiments, the zest need not be compressed. For example, citrus zest is widely used in sauces, marmalades, jams, jellies, cakes, duck a I'orange, numerous
Middle Eastern, North African and many other sweet and savoury dishes, and drinks such as cocktails and punch.
[0034] Citrus fruit zest may offer nutritional health benefits: for example flavohoids in zest are believed to have anticancer, anti-diabetic, and
anti-inflammatory properties. A number of studies claim that citrus zest has numerous nutritional health benefits.
[0035] The applicant hereby discloses in isolation each individual feature or step described herein and any combination of two or more such features, to the extent that such features or steps or combinations of features and/or steps are capable of being carried out based on the present specification as a whole in the light of the common general knowledge of a person skilled in the art, irrespective of whether such features or steps or combinations of features and/or steps solve any problems disclosed herein, and without limitation to the scope of the claims. The applicant indicates that aspects of the present invention may consist of any such individual feature or step or combination of features and/or steps. In view of the foregoing description it will be evident to a person skilled in the art that various modifications may be made within the scope of the invention.

Claims

Claims
1. A tablet or gel product for use as an ingredient in cooking, mixing, blending and preparation of foods or drinks or as a garnish or condiment, comprising zest of a citrus fruit.
2. A tablet or gel product according to claim 1 , wherein the product is a cube or a cuboid or any other shape.
3. A tablet or gel product according to claim 1 or claim 2, wherein the tablet is packaged to be sealed with respect to the outside environment.
4. A tablet or gel product according to any one of the preceding claims, wherein the tablet further comprises a binding agent.
5. A tablet or gel product according to any one of the preceding claims, wherein the tablet further comprises a preservative.
6. A tablet or gel product according to any one of the preceding claims, wherein the zest is dried or partially dried prior to the tablet being formed.
7. A tablet or gel product according to any one of the preceding claims, wherein the tablet product comprises at least 90% zest, preferably at least 95%.
8. A tablet or gel product according to any one of the preceding claims, wherein the citrus fruit is organic.
9. A table or gel product according to any one of the preceding claims, wherein the zest is from at least two citrus fruits.
10. A tablet product according to any one of the preceding claims, wherein the tablet is gathered, compressed or moulded.
11. A method of forming a tablet comprising zest of a citrus fruit, comprising the steps of: removing the zest of a citrus fruit; forming the zest into a tablet by gathering, compressing or moulding. .
12. A method according to claim 11 , further comprising carrying out at least one preservation action on tablet.
13. A method according to claim 12, wherein said preservation action comprises adding a preservative.
14. A method according to claim 12 or claim 13, wherein said preservation action comprises drying the zest.
15. A method according to claim 11 to 13, further comprising adding a binding agent to the zest prior to the step of compressing.
16. A method according to any one of claims 11 to 14, wherein the tablet is a cube or cuboid.
PCT/GB2015/053195 2014-10-25 2015-10-23 A tablet or gel food product WO2016063088A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1419036.7 2014-10-25
GB1419036.7A GB2531719A (en) 2014-10-25 2014-10-25 A tablet or gel food product

Publications (2)

Publication Number Publication Date
WO2016063088A1 WO2016063088A1 (en) 2016-04-28
WO2016063088A9 true WO2016063088A9 (en) 2016-06-16

Family

ID=52103415

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2015/053195 WO2016063088A1 (en) 2014-10-25 2015-10-23 A tablet or gel food product

Country Status (2)

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GB (1) GB2531719A (en)
WO (1) WO2016063088A1 (en)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3256099A (en) * 1962-06-06 1966-06-14 Gen Foods Corp Pectin jelly and dry base therefor
JPS56113273A (en) * 1980-02-08 1981-09-07 Nakano Vinegar Co Ltd Flavoring and its production
DE3428616A1 (en) * 1984-07-31 1986-02-06 Manfred Kriwet USE OF A DIET FOOD FOR INTESTINAL CONSTRUCTION AND INGESTION, AND METHOD FOR PRODUCING THE DIET FOOD
CA2030003A1 (en) * 1989-11-17 1991-05-18 Yu Horie Jams treated at high pressure
CN101438777A (en) * 2007-11-19 2009-05-27 胡义庭 Method for preparing orange peel paste
CN101278708B (en) * 2008-05-15 2011-04-13 余锦洲 Tangerine peel paste and preparation method thereof
CN103190556A (en) * 2012-01-10 2013-07-10 华源利康生物技术（北京）有限公司 Novel buccal tablet with effects of invigorating stomach, dehumidifying, clearing away the lung-heat and reducing phlegm and preparation method thereof
CN104664274A (en) * 2015-02-12 2015-06-03 云南省农业科学院热带亚热带经济作物研究所 Preparation method of natural whole-lemon-fruit freeze-dried powder

Also Published As

Publication number Publication date
GB201419036D0 (en) 2014-12-10
WO2016063088A1 (en) 2016-04-28
GB2531719A (en) 2016-05-04

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